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Title: The good housekeeping woman's home cook book
Author: Curtis, Isabel Gordon
Publisher: Chicago: Reilly & Britton

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> General Remarks

> CLASSIFICATION OF FOODS

All foods are divided into two classes: the nitrogenous, or those which contain nitrogen, and the non-nitrogenous, or those that do not contain nitrogen. The nitrogenous are divided into two classes, the albuminoids or proteids, and the gelatinoids. The principal proteids are found in eggs, fish, meat, casein of milk, fiber of lean meat and the gluten of wheat. The white of an egg is almost entirely albumen. In the body these go to the formation and repair of tissue waste, the regulation of absorption and the utilization of oxygen. They may form fat, and they are partially converted into peptones in digestion.

The second division, or gelatinoids, are found in the collegan, or the gelatin of cartilage, and the ossein, or the gelatin of bones. These have the same function in the body as the proteids, but less perfectly. It is this form of food which gives the jelly-like consistency to our soup stocks.

The non-nitrogenous foods are divided into three classes: the carbohydrates, the hydrocarbons and the vegetable acids. The carbohydrates consist of starch, dextrine, cellulose, cane sugar, maltose, lactose, dextrose and levulose. All of these supply heat and energy by oxidation, or burning; supply fat by reducing the burning of the proteids, and are converted into dextrose during digestion. Digestion begins in the mouth, where the starch is changed to a form of sugar by the action of the ptyalin of the saliva. The final condition of all starch in digestion is dextrose.

The hydrocarbons consist of fats and oils. The fats are composed of three


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fatty acids: olein, the fatty acid of lard; stearin, or the fatty acid of suet; palmitin, or the fatty acid of butter. All of these supply heat and energy by burning or oxidation, and they also supply fatty tissue. The oils are known as fixed or volatile. The fixed oils are those that leave a stain, as olive oil, and the volatile oils are those which evaporate, as the essences. These oils have the same functions as the fats.

The third division, or vegetable acids, are found in the fruits; oxalic, or the acid of rhubarb; tartaric, or the acid from grapes; citric, found in lemons; malic, found in tomatoes; acetic, found in vinegar, and lactic, found in sour milk. All of these preserve the alkalinity of the blood.

The minerals consist of the salts, chlorides, phosphates, etc, and these have various uses. Water is nature's great solvent and carrier of food and waste products.

> CARE OF THE PANTRY

Neatness and order in your pantry will depend in great measure upon the way you clear your table. If you look upon the pantry as a dumping ground, then dirt and disorder will be inevitable, but if on the contrary you consider it a workshop to be kept shipshape you will avoid these dangers. Shipshape means a place for everything and everything in its place.

Make up your mind in the beginning where you want to lay your knives, where you want your silver, the best place for your heavy and delicate china, and when these places are well chosen, then stick to them. Keep the shelves well dusted and every drawer clean and in order.

You must be sure to have a bowl or pan large enough to hold all the broken bits of bone and scraps from each meal. A large yellow bowl or agate pan is the most suitable for this. Do not use tin, as a piece of lemon or a spoonful of


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tomato will rust it and it will soon become disagreeable.

Do not begin your work until the food is put away. Next, empty every glass, cup, bowl and pitcher. Rinse with cold water those which have been used for milk, cream or wine. Scrape dishes carefully and put those of one kind together. This saves time, it does not waste it. A bit of bread from the broken bits will wipe out a fine china bowl or a silver ladle without scratching it as a knife would do. Always remove at once any food that has dropped on the floor, then you will have one less grease spot to clean. When you have finished washing the dishes, always leave your pan or sink perfectly clean. You will find it very easy by using sapolio.

Once a week, you must wash down the pipes with a strong solution of salsoda and water that is actually boiling, not simply hot. Never leave soiled towels lying in the pantry. After each meal, wash out those you have used and hang them to dry. You may add a little diluted ammonia to the water and if you will provide yourself with a small sized washboard, which you can buy for 25 cents, you will find the work will be made very much easier. Once a week all towels that have been used should be thoroughly boiled and ironed. You need fresh ones each time for the glass and fine china, so do not let your supply of fresh ones get exhausted before you have other ones to take their place.

See that the knife cleaner and silver cleaning materials are in their proper place. Keep hand towels and dish towels separate. Keep salad cloths by themselves. Be sure that the broom and long duster are hung, not left standing on the floor, and choose a good place for keeping dusting cloths and small feather dusters.

THE WASHING OF DISHES

Miss Downing says: "I have found in my teaching that only the pupils who do


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not know how to wash them properly dislike the washing of dishes. When I hear a young lady say, 'I hate to wash dishes,' I know she is not a trained worker and does not know the best ways of doing things."

Before you begin to wash at all, arrange a good dry place to put your dishes when they are dry. Arrange so that you have room enough without letting clean dishes touch soiled ones or being obliged to put dry dishes on a wet spot. Begin with the glass and see that every glass is emptied before you begin to wash. Cold water in one, some milk in another, claret in another, will soon make your dish water unfit to wash anything in. After the glass, take the delicate china cups and saucers, dessert plates, etc.

Put your mind on your work. See carefully each piece before it leaves your hand that it is clean and dry. By the time the glass and fine china are washed, the water will be chilled, so either throw it out and make a fresh suds for the silver or put it on the stove to reheat, while putting the clean dishes away. When your silver is dry, put it away. Do not let it lie where it will be spattered from the washing of the next things.

Now use your own judgement and see whether the water is clean enough and hot enough for the dishes. Never put many dishes to wash in at one time. Put dishes of one kind in at one time and dishes of another kind in at another time.

There is economy in the washing of dishes, as well as in everything else, and my experience has been that the best way of doing it is to make a hot suds in one pan, have a second pan half filled with very hot water and as the dish is washed in the suds, put it right through the hot water, thus making sure that every part is rinsed, then allow to drain on the draining board, or in another pan. By the time a panful of dishes are washed,


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rinsed and drained, they are still hot enough to wipe and you will not need more than one or two towels. In making the suds, be careful that it is not too strong, as too much soap quickly takes off color and gilding from the fine china, and never leave the soap lying in the water. Then you can work rapidly. Change the water when it is necessary.

Never, on any account, leave the dishes lying in the water while you go to attend to something elsewhere. To do so injuries the gilding and coloring. Remember if you are quick, you can do a great deal before the water cools and you will have to change it only when it is soiled. There is good reason for washing dishes of one kind together, aside from the question of cracking and wiping. When they are washed and dry, they are ready to put away without further sorting.

Silver trays used at each meal should be washed after each meal, just as regularly as a bread plate or crumb tray, because you cannot serve a meal without leaving soiled spots and finger marks.

Watch the inside of your pitchers. Sediment from boiling water may be easily removed the first day. After that, twice the time at least will be needed to make them clean. If clear water or hot soap suds will not do it, use a little sapolio.

When your dishes and silver are all finished, cleanse your steel knives. Never let the handles touch the water. Hold them in your left hand and wash the blades with your right. After they are washed, scour the blades with bath-brick or on an emery board. Let the blade rest flat upon your board. This prevents bending and the loosening the handles. Once every week your silver should be thoroughly polished and in between times can be kept clean with a chamois cloth.

A soft brush is required for cleaning cut glass. A clean towel should be


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spread on a tray and each piece should be placed on this as it is wiped. This precaution is especially necessary for dishes that are deeply cut on the bottom, for if placed on a polished surface, the moisture produces a white mark. Fine sawdust is a good thing for cut glass. After wiping it bury it in sawdust for an hour or more, or brush off with a soft brush. The sawdust should come from a non-resinous wood such as basswood or box. Dry after using.

USE OF STALE BREAD

Have a laundry bag made of white duck to hang in the kitchen, in which to keep all pieces of bread which come from the table without butter. When a number have been collected put into the dripping pan and carefully dry and brown in the oven. Roll them on a molding board until fine and sift through a very fine sieve. Keep in a glass jar or a tin can uncovered. If they are covered they will quickly become rancid, especially if there has been any butter on any of the pieces.

HOW TO COMBINE INGREDIENTS

Next to correct measuring comes the care in combining ingredients, a fact often overlooked by the inexperienced. There are three methods to be considered--stirring, beating, cutting and folding.

To stir, means to mix by using a circular motion, widening the circles to thoroughly blend the materials. This is the motion ordinarily used.

To beat, we continually turn the ingredients over and over so as to bring the under part to the surface. By beating we enclose a large amount of air into the mixture.

To cut and fold we combine two ingredients by the use of two motions--the one a repeated vertical downward motion of cutting, and second, by turning the ingredients over and over from the bottom, allowing the bowl of the spoon to touch the bottom of the dish


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each time. These two motions are repeated until the mixture is well blended.

By stirring, ingredients are blended; by beating, a large amount of air is enclosed, and by cutting and folding, the air already beaten in is carefully retained.

> UTENSILS IN THE KITCHEN

In the furnishing of a home if there is one place that is neglected, it is the kitchen, as far as having utensils for making work lighter and easier is concerned. I cannot think the fault comes all from a lack of money as much as from lack of knowledge of the proper use of things. Utensils should be selected with as much care and thought as one would give to any other furnishings of the home. If the family is small, select small utensils, each with some definite purpose in view.

Of all the wares on the market, agate or aluminum are the most satisfactory, for they are light, durable, and easily cleaned and can be found in almost every article manufactured. Iron is durable, but heavy, and when not in use for a long time should be protected by oily or waxy surfaces to keep from rusting.

Acids should never be used in anything except glass, porcelain or granite. French chefs use copper and brass utensils, but they are very expensive, must be kept scrupulously clean, as they are easily affected by acids or alkali and all their salts are poisonous. Cleaned most easily with oxalic acid. Ammonia dissolves copper or brass.

Zinc is attacked by acids and alkali.

Lead is attacked by salt or any organic material. Organic matter in water causes the objection to lead pipes.

It is the lead in the solder that causes the objection to canned goods.

Sulphuric acid will clean spots caused by salt water. None of its salts are considered poisonous.

Bright surfaces retain heat, therefore all utensils to keep liquid hot must be bright as possible.

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Dark surfaces radiate heat, so when the oven does not bake well on the bottom, use dark or old baking pans.

Wooden spoons are much nicer to use, as they make less noise while stirring. The slitted wooden cake spoons are considered better, as they enclose more air in the misture while beating than an ordinary spoon would do.

Always use a silver fork for beating an egg instead of an iron one, as the phosphorus of the yolk attacks the steel and forms a disagreeable salt.

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[Illustration: 5 pieces of patty cases and rissoles.]

[Illustration: A decorative plate filled with 3 turnip cups of peas.]

[Illustration: A muskmelon tied with ribbon and serve in a decorative plate.]

[Illustration: 3 shortcakes with one strawberry on top of them.]

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[Illustration: A plate of oysters in shell.]

[Illustration: A flat plate filled with cookies.]

[Illustration: A baking pan with unbake cookies.]

[Illustration: One big plateful of waffles placed on the left side of the table and one small plate with one piece of waffle placed on the right side of the table.]

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[Illustration: A board filled with flour. A knife and a roller were placed on top of it.]

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[Illustration: A bowl of jelly with cream and prunes decorated at the side of the jelly.]

[Illustration: A decorative plate with 4 pieces of timbales.]

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[Illustration: A pineapple shell filled with cream and is placed in a big decorative bowl.]

[Illustration: A pie in a bowl with plants ornament placed at side of the pie.]

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[Illustration: A plate of veal served together with rice.]

[Illustration: Several decorative plants arranged at the side of a roll.]

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[Illustration: Baking pan filled with snowball.]

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[Illustration: A cutting board with a fish and knife placed on top of it.]

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[Illustration: A plate of timbales with some vegetables placed around them.]

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[Illustration: A plateful of sausages and potatoes.]

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[Illustration: Lobster cream served in a decorative plate.]

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[Illustration: A whole chicken placed in a baking plate.]

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[Illustration: Marguerites with flower ornament placed on top of each of them and are served in a decorative plate.]

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[Illustration: Bombe served in a decorative plate.]

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> The Recipes

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> Baking Powder Breads

Popovers

Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a Dover beater, and bake about half an hour in a gem pan, buttered, in fast oven.--Mrs E. A. Wadhams.

Batter Cakes

Beat thoroughly one teaspoon of soda with one and one-half pints of sour milk. Beat the yolks of three eggs and add to the milk, then stir in the flour and a little salt, making the batter of the consistency of cake. Then beat the whites to a stiff froth, fold in, not thoroughly.--Mrs J. L. Brenner, Dayton, O.

Breakfast Puffs

Boil a pint of milk with a quarter of a pound of butter. Stir in three-quarters of a pound of flour and let cool. Beat the whites and yolks of five eggs separately and add. Fill greased cups half full of the batter, and bake in a quick oven. Turn out on a hot plate and sprinkle with sugar.

Flannel Cakes

Beat two eggs in a bowl and add a teaspoon of salt, a tablespoon of sugar and a pint and a half of milk, with a teaspoon of cream tartar and half a teaspoon of soda; add flour to make a thin batter. Bake on a greased griddle, spread with butter, and send to the table hot.

Snow Balls

Beat the whites of four eggs. Mix one cup of cream, two tablespoons of sugar, a teaspoon of baking powder and flour to make a batter, and add the whites of the eggs. Fill buttered cups two-thirds full of the mixture, and bake in a hot oven.

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Cream Waffles

Beat two eggs with a pint of sour cream; add a teaspoon of soda, half a teaspoon of salt, with flour to make a thin batter. Pour in well-greased waffle irons, bake brown, butter, and serve very hot.--See page XVIII.

Scones

Sift one quart of flour; add half a teaspoon of salt, a teaspoon of sugar, a tablespoon of lard, one beaten egg, two teaspoons of cream tartar, one of soda and a pint of sweet milk. Mix to a thick batter, drop in squares on a very hot, greased griddle, and bake brown on both sides. Serve with butter and honey.

Buttermilk Biscuits

Sift a quart of flour, add a tablespoon of lard, half a teaspoon of salt, one teaspoon of soda, sour buttermilk to make soft dough, roll thin, cut into biscuits, and bake in a very quick oven.

Egg Biscuits

Sift a pint and a half of flour, add a teaspoon of salt, a tablespoon of sugar, two beaten eggs, a tablespoon of lard and half a pint of sweet milk to which has been added a teaspoon of cream tartar and half a teaspoon of soda. Work to a smooth dough, roll half an inch thick, cut out in large biscuits, rub over with sweet milk, lay on buttered tins and bake brown in a quick oven.--Eliza R. Parker.

Corn Cakes

Put a pint of meal in a bowl, mix through it a teaspoon of salt and pour over it enough fiercely boiling water just to moisten the mass; cover for five minutes or an hour, as convenient. Beat three eggs separately, add a cup of sweet milk to the yolks and pour over the scalded meal; mix well, add a teaspoon of baking powder or one-fourth of a teaspoon of soda and the beaten whites


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of the eggs. The amount of boiling water for moistening will be about three-quarters of a pint. Neither the powder nor soda is really necessary, the cakes being quite perfect with only the lightening of the eggs. To bake, grease the griddle quite freely with sweet bacon or ham drippings, preferably. The batter, when put on, will spread out, sputter and form lacework edges (if it doesn't, thin it with more milk) and the cakes will be a little hard at first to turn, which must not be done until they are a rich brown all over. Put only three cakes on a plate, as they are too tender to separate at the table.

Hoecakes

Into one and one-third cups of meal mix a level teaspoon of salt and a rather heaping one of baking powder. Beat the yolks of two eggs until light, add a cup of sweet milk and pour the mixture over the meal, beating hard for a minute; now add the beaten whites. Put a tablespoon of lard in a spider and when it is hot, drop in the batter, making cakes about three inches long and three across. Brown on both sides and serve hot.

Corn Bread

One cup of meal, a level teaspoon of salt, a heaping one of baking powder, a tablespoon of butter (or lard), a cup and a half of sweet milk, and two eggs (three, when they are plenty, and then somewhat less baking powder). Mix the salt through the meal; beat the eggs until very light, without separating, add the milk and pour over the meal; mix well, sift in the baking powder and beat hard for two minutes, add finally the melted butter, pour into a baking pan and bake in a hot oven.--Ella Morris Kretschmar.

Boston Brown Bread

One cup of sour milk, one-half cup of New Orleans molasses, one egg, butter


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size of walnut, one teaspoon of soda in the milk, and enough graham flour to thicken like cake. Steam three hours; start over cold water.--Mrs Orville Goren.

Rice Waffles

One and three-fourths cups of flour, two-thirds of a cup of cold boiled rice, one and one-fourth cups of milk, two tablespoons of sugar, one egg, two and one-half teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of melted butter. Sift dry ingredients, work in rice, add milk, yolk of egg well beaten, and butter, then beaten white. Bake in waffle irons.

Spoon Bread(southern dish)

One pint of coarse white corn meal, one dessertspoon of salt, lard size of a walnut, one egg, whites and yolks beaten separately, and milk enough to make a very soft batter--so soft that it will be smooth when still--but not soft enough to separate if left standing. Buttermilk is better than sweet milk, in which case use one-half teaspoon of soda, depending on the acidity of the milk. If you use sweet milk, use two teaspoons of baking powder. Sift meal, put in salt and lard and moisten with hot water, not boiling, as that would spoil it. Warm water will swell the meal and prevent that dryness corn bread often has. Add milk and egg, and last of all the baking powder. If soda and buttermilk are used beat the soda into the buttermilk thoroughly, before adding to the meal. Last, but not least, put in a granite baking dish, well greased, and very hot, and bake at once in a hot oven.

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> Beverages

Ginger Pop

To two gallons of lukewarm water allow two pounds of white sugar, two lemons, one tablespoon of cream of tartar, a cup of yeast and two ounces of white ginger root, bruised and boiled in a little water to extract the strength. Pour the mixture into a stone jar and let stand in a warm place for twenty-four hours, then bottle. The next day it will be ready to "pop."

Cream Soda

One pound of loaf sugar, one pint of rich cream, one quart of water, one tablespoon of vanilla and one-quarter of an ounce of tartaric acid. Mix the ingredients and bring slowly to a boil, then put in jars. Use a tablespoon of this and a third of a teaspoon of soda to a glass of cold water.--M. F. Snider.

Orange Bouillon

The juice from enough fresh ripe oranges to make one quart of solid juice. Heat to boiling point, then add one tablespoon of dissolved cornstarch, and cook to a velvety cream. Add small dash of salt. Cool, then add one teaspoon of orange flower water and one teaspoon of orange curacoa. Serve in crystal soup bowls in finely cracked ice with a garniture of a few orange flowers and imported French wafers.--Annette Willing Carhartt.

Pineapple Punch

To make a fascinating violet-tinted punch of delicate flavor, put one cup of grated pineapple with one pint of water, cook for fifteen minutes. Strain through cheesecloth, pressing out all the juice. Add one pint of water and two cups of sugar, which have been boiled ten minutes, half a cup of freshly made tea, the


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juice of three oranges and three lemons, one cup of grape juice and two and one-half quarts of water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses.--Anne Warner.

Fruit Punch

Of the making of punches there is no end, but I give one which slips down with ease. Put one pint of water and one pound of sugar and the chopped yellow rind of one lemon on to boil. Boil five minutes, strain, and while hot slice into it two bananas, one grated pineapple and half a bottle Maraschino cherries and their liquor. When ready to serve put in the center of your punch bowl a square block of ice; pour over it two quarts of Apollinaris; add to the fruit the juice of six lemons and put it all into the bowl. Serve in thin, tall tumblers.--Anne Warner.

Egg Lemonade

Boil together two cups of sugar and three cups of water ten minutes. Add the grated rind of one lemon and the juice of three. Allow this to cool, and at serving time add one egg beaten until very light and creamy and one bottle of effervescent table water, poured from some hight in order that the mixture may foam. Serve with cracked ice in the glasses.

Chocolate Cream Nectar

This may be made either from cake chocolate or from any of the cocoa powders, and a trial will determine which is the more agreeable. Melt two squares of chocolate or an equivalent amount of cocoa powder in four tablespoons of hot coffee. Add one and one-half cups of sugar and three cups of water. Boil clear and strain. There should be one quart of the liquid. When cold add one tablespoon of sherry wine and pour iced into glasses in which you have placed one tablespoon of whipped cream, not too


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stiffly beaten. Stir well before drinking.
The wine may be omitted and one teaspoon of vanilla substituted.
This is good hot if a portion of hot milk is added to the chocolate syrup, and the whipped cream placed on the top.

Iced Coffee with Orange Flavor

One quart of strong coffee and two cups of sugar boiled together ten minutes. Allow this to cool and add to each cup or glass one tablespoon of orange syrup and the same amount of cream partially whipped. The orange syrup may be obtained at the drug store or made by allowing cut oranges to stand in sugar and straining off the juice. This may not sound promising, but a trial will convince the most skeptical. It was suggested to me by observing the toothsomeness of coffee ice cream and orange ice when served together.--Mrs E. B. Jones.

Black Currant Cup

To one quart of weak green tea add half a pint of black currant juice; sweeten to taste and chill thoroughly before serving.

Ching Ching

Fill a glass two-thirds full of shaved ice; add three or four lumps of sugar, the juice of a large orange and a few drops each of essence of cloves and peppermint.

Raspberry Shrub

Add to eight quarts of fine ripe black raspberries sufficient vinegar to reach the top, but not to cover them. Let stand in a stone jar for twenty-four hours. Then strain through a colander, mashing the berries well. Strain again through cheesecloth, and measure the juice. Allow one pound of sugar for one pound of juice. Put the juice in a preserving kettle and let it boil for twenty minutes; add the sugar and boil ten minutes longer. Seal in fruit jars or bottles.


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Strawberry shrub may be made in the same way.

Strawberry Punch

Boil a quart of water and two and one-half cups of sugar for about ten minutes, add one cup and a quarter of strawberry juice, and cool. Before freezing add half a cup of Maraschino and it will then not freeze hard. Serve in cups.--Anne Warner.

Fruit Cup

Take the juice of half a lemon, one tablespoon each of lime and pineapple juice, four ounces of sugar and half the amount of shaved ice. Fill up the glass with rich milk, shake until foamy and drink at once.

Pineapple Lemonade

Pare, eye and grate a large ripe pineapple; add the strained juice of four lemons and a syrup made by boiling together for four minutes one pound of sugar and one pint of water. When cold add one quart of water; strain and ice.

Raspberry Syrup

To each pint of strained raspberry juice add one pound of granulated sugar. Let it stand over night. In the morning boil it for ten minutes and bottle. A spoonful or two in a glass of cold water makes a very refreshing drink.

Fruit Beverage

Peel twelve lemons very thin, squeeze the juice over the peel and let stand two hours, then add one pound of sugar. Mash one quart of ripe raspberries with half a pound of sugar; pare a ripe pineapple, shred the fruit fine and mix with another half pound of sugar, then strain the lemon juice and mash the raspberries through a coarse sieve, then the pineapple, and mix all together, adding three quarts of cold water. Stir until the sugar is entirely dissolved, then strain, and serve with a little of the fruit in each glass.

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Grape Shrub

Crush the grapes, put them in a stone jar and cover with good cider vinegar, and then cover the jar tightly. Press and stir the grapes frequently and let them stand three days. Then strain through folded cheesecloth two or three times, and to every three quarts of juice add five pounds of sugar. Stir until the sugar is dissolved; let come to a boil, skim carefully and bottle while hot. In serving allow two-thirds of water to one-third of juice.--M. F. Snider.

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> Bread Made With Yeast

Whole Wheat Bread

Scald one cup of fresh milk, add one heaping teaspoon each of butter, sugar and salt. When butter is melted, add one cup of cold water. When lukewarm, add one cup of warm water in which is dissolved one compressed yeast cake. Stir in three cups of good white bread flour; beat well, and set to rise, covered, in a warm place. Let rise from one to two hours till the sponge is full of bubbles. Then stir in sufficient whole wheat flour to make a dough that can be handled, and knead twenty minutes, using as little flour (entire wheat), as possible, as too much flour worked in makes heavy, tough bread. Let rise, and when light (from two to three hours in a warm place), mold lightly into loaves, and set to rise in three medium-sized greased bread tins. When light again, bake for about fifty minutes in a moderate oven. Started early in the morning, the baking can be accomplished by noon. If more convenient to set it at night, use only half a yeast cake, and after kneading, leave in a rather cool place, as too much rising will result in sour, worthless bread.--Jane Johnston.

Finger Rolls

Mix one cup of scalded milk with one tablespoon of butter. When cool, add one teaspoon of sugar, one half teaspoon of salt, four tablespoons of liquid yeast (one-fourth cup), and flour enough to make a soft dough--about three cups. Mix well, knead for fifteen minutes and set in a warm place to rise for three or four hours. When light, knead again. Shape small pieces of dough into balls, then roll on the molding board into a small, long finger roll, pointing the ends. Place the rolls in a shallow pan, let them


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rise for one hour, or until double in size, brush them over with a little beaten egg to give a glaze, and bake in a hot oven for ten or fifteen minutes.--Annabel Lee.

German Coffee Cake

Scald and cool to lukewarm one-half pint of milk. Add one heaping tablespoon of butter and two of sugar; one-fourth of a yeast cake dissolved in a little warm water, a speck of salt, and flour enough to make a soft bread dough. Let it rise over night; knead in the morning early, let it rise in a flat buttered tin. Rub butter over the top, sprinkle with sugar and cinnamon and bake for twenty to thirty minutes. Cut in squares and serve hot with coffee.--A. L.

Buns

Dissolve one cake of yeast in one pint of lukewarm water, add flour to make a moderately stiff sponge, let rise until it begins to drop (about two hours), rub together one-fourth pound of butter, one-fourth pound of sugar and two eggs, one cup of warm milk, a little salt, and add all to the sponge; let rise one hour, then mold, put in pans, let rise until light, and bake.--Mrs F. M. Hall, Lincoln.

Southern Sally Lunn

One quart of flour, three eggs, one teaspoon of butter, one teacup of yeast, one pint of new milk. Beat the yolks of eggs light. Stir in the yeast, then butter, milk and flour. Beat the whites light, and add last. Set to rise and bake in a pan or muffin rings when ready.--Mrs Charles Brinton Coxe, Philadelphia.

Bread in Five Hours

Scald one quart of milk and let cool to blood heat. Add two dissolved yeast cakes, two teaspoons of salt and two teaspoons of sugar. Use this for the wetting of the sifted flour, which should be of sufficient quantity to make a fairly


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stiff dough. Let rise in a room where the temperature is 80 degrees, for four hours. Knead into small loaves, put into greased pans and let rise, then bake for half an hour. In the first mixing use a spoon and beat the dough vigorously to insure a perfect mixing of wetting and flour. In the kneading for the pans, work each loaf three or four minutes. This method insures the best bread ever eaten.--Mrs William A. Herron, Pittsburg.

Rye Bread

Mix one quart of milk, one quart of warm water, one-half cup of lard or butter, one yeast cake, one tablespoon of salt, one-third cup of sugar. After this is well mixed, add rye flour until it is as stiff as you can stir with an iron spoon. When light mold into loaves, using wheat flour for this purpose. Let it rise the second time in the tins until sufficiently light to bake. This bread is better not to rise too much and do not have too hot an oven.--Mrs Brewer.

Waffles

To serve five or six people, take four eggs, and to the beaten yolks add a little salt, a pint of milk and enough flour to make a stiff batter. After mixing these to a smooth consistency, thin the mixture by adding gradually the beaten whites of the eggs and enough milk to make it quite thin enough to pour from a teacup, adding half a teaspoon of yeast powder. Have the waffle pan thoroughly hot and well greased with lard, and pour the batter in from a cup.

Nut Bread

Set a sponge of one cup of entire wheat flour, one cup of white flour, one-half cake of compressed yeast, one cup of milk. When light add two tablespoons of brown sugar, one teaspoon of salt, one-quarter pound of shelled hickory nuts and enough entire wheat flour to make stiff as can be stirred with


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spoon. Put in pan, let rise for one hour and bake one hour.--Mrs Charles Brantingham, Rockford.

Raised Oatmeal Muffins

To three-fourths of a cup of scalded milk add one-fourth of a cup of sugar and half a teaspoon of salt. When lukewarm, add one-fourth yeast cake dissolved in one-fourth cup warm water. Work one cup cold cooked oatmeal into two and a half cups of bread flour. Combine the mixtures, beat thoroughly and let the batter rise over night. In the morning fill buttered gem pans two-thirds full. Let it rise again and bake for twenty-five or thirty minutes in a moderate oven.

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> Cakes, Cookies, Doughnuts, Etc

Spanish Chocolate Cake

Dissolve on the back of the stove half a cup of grated unsweetened chocolate, one-fourth of a cup of granulated sugar and two tablespoons of milk. Beat to a cream one-third of a cup of butter and a cup of powdered sugar; add two eggs, one at a time, beating well, and half a teaspoon of vanilla; next add the dissolved mixture and beat thoroughly; now add gradually one-fourth of a cup of milk, a cup of flour and a teaspoon of baking powder, the baking powder mixed with a little of the flour and added last. Bake in an oblong sheet about three-quarters of an inch thick. Place an ounce of unsweetened chocolate in a small teacup, and stand this in a pan containing boiling water, to melt it. Boil together until it forms a soft ball when dropped in cold water, a cup of granulated sugar and five tablespoons of milk; take from the fire, add vanilla to flavor and beat until white, yet soft and creamy; spread smoothly on the cake at once, while the cake is yet warm; then coat immediately with the melted chocolate, using preferably a soft pastry brush, although a knife will serve the purpose. Cut the cake in squares or diamonds and serve the same day it is made. This is a very choice recipe, making an elegant cake.--Amelia Sulzbacher.

Pound Cake as Our Mothers Made It

One pound of flour, one pound of butter, one pound of sugar, ten large eggs and about one-fourth of a nutmeg. Cream the butter and sugar together well (our mothers' rolled and sifted loaf sugar is better, but granulated sugar will


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answer the purpose), then add the well-beaten yolks of the eggs, and add the flour, a little at a time, beating very thoroughly all the while, lastly add the whites of the eggs which have been beaten to a stiff froth that can be cut with a knife, or that will adhere to the vessel in which it has been beaten, being careful not to beat the cake after the whites have been added, but merely to fold in the puff. Flavor with one-fourth of a grated nutmeg, which should be put in before the whites of eggs. Bake in a very moderate oven for one hour. The only improvement that could be made on this recipe would be to use pastry flour (which was not used in mother's time). The best authorities on cake baking declare that good results cannot be obtained without the use of pastry flour.--Mrs P. L. Sherman, Chicago.

Orange Cake

Two cups of sugar, two and one-quarter cups of flour, one-half cup of water, yolks of five eggs, whites of four eggs, grated rind of one orange, one teaspoon of cream tartar, one-half teaspoon of soda. Bake in four tins.

Filling: Whites of two eggs, add pulverized sugar till stiff, the grated rind of one orange and the juice of two, to which add sufficient sugar to spread.--Mrs J. B. Hobbs, Chicago.

Extra Nice Walnut Cake

Beat to a cream one-half cup of butter and one cup of sugar. Dissolve one-half cup of cornstarch in one-half cup of milk, and add to butter and sugar, then add one cup of flour with one teaspoon of baking powder and the whites of two eggs beaten stiff. At the last add one cup of chopped walnut meats, and flavor with vanilla.

Cocoanut Loaf Cake

One cup of sugar, one-half cup of butter, three-quarters cup of milk, three


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eggs, two and one-half cups of flour, two teaspoons of baking powder and one grated cocoanut. Cream the sugar and butter, take the milk of the cocoanut and if not enough add sweet milk to make the three-quarters of a cup. Add the beaten yolks, then flour and baking powder sifted, then beaten whites, and lastly the grated cocoanut, reserving some for the frosting of the loaf. This is to be baked in a deep tin.--Mrs George Brewer.

Longmeadow Loaf Cake

Cream five cups sugar, one and one-half cups butter, one cup lard. Mix thoroughly, divide and to the smaller part of this mixture add four cups of warm milk, one cup of distillery yeast and flour enough to make batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of four eggs, one-third cup of brandy, one teaspoon of nutmeg and one teaspoon of saleratus. Allow it to rise again until light, it may take four hours, then add one and one-half pounds of raisins and one-half pound of citron. Put in six round tins, and raise until light. Bake slowly one hour.

An Historical Cake

An historical recipe for a great cake "wrote by Nellie Custis for her grandmama." "Take forty eggs and divide the whites from the yolks and beat them to a froth. Then work four pounds of butter to a cream and put the whites of eggs to it, a spoonful at a time, till it is well worked. Then put four pounds of sugar finely powdered into it, in the same manner, then put in the yolks of eggs and five pounds of flour and five pounds of fruit. Two hours will bake it. Add to it one-half an ounce of mace, one nutmeg, one-half pint of wine and some fresh brandy."--Mrs Charles Custis Harrison, Philadelphia.

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Gingerbread

Three pounds of flour, one-half pound of butter, two tablespoons of ginger, two tablespoons of soda. Put the butter, flour and other ingredients together and mix as much molasses as will make a dough. Roll into thin sheets. Cut in any shape you fancy and bake in a moderate oven.--Mrs James T. Halsey, Philadelphia.

Crumpets

One cup of sugar, one-half cup of butter, one-half cup of milk, two cups of flour, a little vanilla, a teaspoon of baking powder. Spread with teaspoon on baking pan. When baked roll while hot into cornucopias or any shape desired.--Mrs Walter Snowdon Smith.

Delicious Raised Doughnuts

are made from one cup of sugar, one-half cup of butter, two eggs, one pint of warm milk, one cup of yeast, or one yeast cake dissolved in warm water, one-half teaspoon each of soda and salt, a dash of nutmeg. Mix with flour like soft bread dough, let it rise over night. Turn out on a floured board, roll out one inch thick without molding, cut into rings, let rise until very light. Fry in hot fat, turning often. When cold, roll in powdered sugar. If these doughnuts are kept in a jar and heated and rolled in sugar as they are needed, they will seem like freshly cooked doughnuts. Another way to have fresh doughnuts every day is to make the dough as directed and cut off enough each morning to roll out and fry for breakfast, keeping the rest of the dough on ice, which chills the yeast plant and retards rising. The cook must rise early to raise the dough. The first method is easier and the cakes are about as good. This recipe makes about four dozen medium-sized doughnuts.--Annabel Lee.

Dropped Hermit Cookies

One cup of butter, one and one-half cups of brown sugar, one cup of raisins


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chopped fine, one cup of English walnuts chopped fine, one and one-third cups of flour, three eggs, one teaspoon of cinnamon, one teaspoon of cloves, one teaspoon of allspice, one teaspoon of salt, one teaspoon of soda in hot water. Cream sugar and butter together, add the other ingredients, and then put small drops of the mixture in your pans for baking.--Mrs G. Barrett Rich.

Boston Cookies

One cup of butter, one and one-half cups of sugar, three eggs, one teaspoon of soda, one and one-half tablespoons of hot water, three and one-fourth cups of flour, one-half teaspoon of salt, one teaspoon of cinnamon, one cup of chopped walnuts, one-half cup of currants, one-half cup of seeded chopped raisins. Cream the butter, add the sugar gradually and eggs well beaten. Add soda dissolved in water, half the flour mixed and sifted with salt and cinnamon, then add nut meats, fruit and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet and bake in a moderate oven.--Fannie M. Farmer. See Page XVIII.

Inexpensive Sponge Cake

One cup of granulated sugar, one and one-half cups of flour with one scant teaspoon of baking powder sifted together three times. Three eggs beaten separately, one-half cup of cold water. Pour about half the water on the sugar and then add yolks of eggs well beaten; add the remainder of the water and flour alternately, then add whites of eggs, stir lightly, put in pan and bake forty minutes.--Mrs J. H. Avery.

Maple Sugar Filling for Cake

Break into small pieces sufficient maple sugar to make one cup. Put it into a saucepan with one cup of sweet cream and one cup of coffee sugar. Heat slowly, stirring occasionally, until the maple sugar is entirely dissolved. Boil steadily without stirring until, when a


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little is tried in very cold water, it can be rolled into a soft ball between the thumb and finger. Take at once from the fire, stir in a cup of chopped pecans, let stand for five minutes, then stir slowly until it begins to thicken, and spread between the layers of cake.

Maple Sugar Frosting

Add one cup of sweet cream to two cups of rolled maple sugar; boil slowly until it will thread from a spoon, about three-quarters of an hour. Then let it get about half cool, stir in half a cup of chopped English walnut meats, beat until it becomes creamy, then spread it over the cake.

Maple Sugar Cookies

One cup of sugar, one cup of crushed maple sugar, one cup of butter, two well beaten eggs, two tablespoons of water, two teaspoons of baking powder, and flour enough to roll out. Do not make too stiff. Bake in a quick oven.

English Banbury Cakes

Two pounds of best currants, one-half pound of butter, one pound of candied lemon peel, a scant half ounce of powdered allspice, one-half ounce of powdered cinnamon. Make a nice pastry, cut it into oblong or diamond shape, cut a little cross in the upper crust, fill and bake.--Mrs H. G. Taft.

Dried Apple Cake

Two cups of syrup or molasses, three cups of dried apples, one cup of butter, one cup of sugar, one cup of sour milk, one teaspoon of soda, four eggs, four cups of flour, one cup of currants (or more), one cup raisins (or more), one teaspoon cloves, one teaspoon cinnamon, one nutmeg, two teaspoons of yeast powder. Soak apples in as little water as possible over night; in the morning chop fine and boil one-half hour in molasses. When cold, add butter, sugar, and milk with soda dissolved, eggs, flour,


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fruit, spices, and yeast powder.--Mrs H. N. Stevens.

Ginger Wafers

Stir half a cup of butter to a cream. Add gradually one cup of pulverized sugar and one tablespoon of ginger. Add half a cup of cold water and two cups of sifted flour. Spread thin on a baking sheet and bake in a cool oven. Cut into squares, triangles or cubes with a sharp knife and remove from the baking sheet by slipping a limber knife under them. The baking sheet should be well greased and quite cold when the dough is spread on it.--Emma P. Ewing.

Chocolate Hearts

Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor. If the paste seems too soft add more sugar. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool. The success of these cakes depends upon the oven, which should be not as cool as for meringues, not quite so hot as for sponge cake. If properly made, they are very excellent and but little labor. Use the yolks for chocolate whips.--Amelia Sulzbacher.

Chocolate Cookies

Take a scant cup of butter, a heaping cup of light brown sugar, two eggs, a teaspoon of cinnamon, half a teaspoon


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of cloves, a cup of almonds, cut fine, without blanching, a cup of currants, cleaned and dried, two ounces of unsweetened chocolate dissolved in half a cup of milk, and flour enough to roll; before adding the flour, put into it a heaping teaspoon of baking powder. Mix in the order given; roll out about one-eighth of an inch thick; cut with any preferred cake cutter and bake in a moderate oven. Make a rather thick syrup of half a cup each of granulated sugar and water boiled together, and brush the cakes with this syrup as soon as they are taken from the oven.--Amelia Sulzbacher.

Strawberry Eclairs

Boil together in a saucepan one cup of boiling water, one-fourth cup of butter and a speck of salt. As it begins to boil stir in one cup of sifted flour. Stir constantly until the mixture leaves the sides of the pan and cleaves together in a ball. When partly cool add four eggs, beating them in one at a time. Drop carefully in long narrow strips, some distance apart, on buttered tins, and bake in a moderate oven until well risen--about thirty minutes. Leave the oven door open a few minutes before removing the eclairs, to prevent their falling. When they are cool split one side, fill with sweetened strawberries or jam. Spread with boiled icing colored with strawberry juice.--Annabel Lee.

Chocolate Nougat Cake

One-half cup of sugar, one-half cup of sweet milk, one-half cake of chocolate and the yolks of two eggs. Cook this in a double boiler and cool. One and one-half cups of sugar, three eggs, one-half cup of butter, one-half cup of milk, two cups of flour, one teaspoon of soda dissolved in a little hot water. Add the cooled mixture last. Flavor with vanilla. This can be baked as a loaf or layer cake. Use the whites of the two eggs for frosting. For the layer cake


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blanched almonds or walnuts should be thrown on the frosting between the layers and on the top. I prefer English walnuts.--Mrs George H. Russel, Detroit.

Cymbals

One cup of sugar, one-half cup of butter, two eggs, one-half cup of sour milk, one-half nutmeg, one teaspoon of saleratus. Stir butter and sugar together, add eggs and a little flour. Stir in the milk and saleratus, which should be previously strained. Add flour to make stiff enough to roll out. Cut into rings, sift sugar on top, and bake in a quick oven.--Mrs Benjamin M. Page, Pasadena.

Ladyfingers

Beat the whites of three eggs till dry, add one-third of a cup of powdered sugar gradually and continue beating. Then add the yolks, beaten till lemon-colored, and a quarter of a teaspoon of vanilla. Cut and fold in three-quarters of a cup of flour mixed with one-eighth teaspoon of salt. Shape with a pastry bag and tube on unbuttered sheets of paper. Sprinkle with powdered sugar and bake eight minutes in a moderate oven. Remove from the paper with a knife.--Stella A. Downing.

An Inexpensive Cake

One cup of black molasses, one-half cup of brown sugar, one-half cup of butter, one cup of hot water, one dessertspoon of soda, two cups of flour, one dessertspoon of spices, using ginger or not, to your taste.
This may be used for pudding,
or by adding fruit makes a nice fruit cake. Bake in a quick oven.--Mary Miner.

Butter Sponge Cake

Two cups of sugar, one of butter, six eggs beaten separately, one-half cup of milk, one-half cup of water, two teaspoons of baking powder, three cups of


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flour. Mix butter and sugar to a cream. Add yolks. Do not beat much. Next milk, with whites and flour last. Bake in loaf or cup cakes.--Nettie C. Moore.

Celestial Cake

Bake an angel cake in a large round, shallow basin, when cold cut into wedge shaped pieces, reverse the pieces and put them together with points out, making it in form of a star. Cover with icing and garnish with bits of green angelica and red candied cherries.--Linda Hull Larned.

White Almond Cake

One-half cup of butter, one and one-half cups sugar, one teaspoon almond extract, one-half cup milk, one and one-half cups pastry flour, one-half cup cornstarch and two teaspoons baking powder, stiffly beaten whites of five eggs. Sift together the flour, cornstarch and baking powder and add alternately with the milk. Mix in the order given and bake in a moderate oven.

Ice Cream Cake

Cream one cup of sugar with one-half cup of butter. Add one-half cup of milk, one and three-fourths cups of flour sifted with two level teaspoons of baking powder. Beat well and fold in the beaten whites of three eggs and add one-half teaspoon of vanilla. Bake in two round tins or one biscuit tin from twenty to thirty minutes. Frost with the yolks of two eggs, thickened with confectioner's sugar and flavored with vanilla.
This same cake recipe, flavored with almond extract and frosted with a boiled icing containing one-half cup of chopped blanched almonds, makes a delicious almond cake.

Hot Water Sponge Cake

Beat the whites of three eggs, add one cup of fine sugar, then three yolks well beaten, one teaspoon of vanilla or lemon, one cup of pastry flour sifted with one-half teaspoon of baking powder, and


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two tablespoons of boiling water. Bake in a loaf from twenty to thirty-five minutes.

Sponge Drops

Beat three eggs lightly, add three-fourths of a cup of granulated sugar, one heaping cup of flour sifted with one teaspoon of cream of tartar and one-half teaspoon of soda (or one heaping teaspoon of baking powder). Flavor with one teaspoon of lemon extract. Drop in teaspoons, three inches apart, on buttered tins. Bake in a quick oven. It is safe to bake one cake as a trial to see if the mixture needs any more flour. The cakes should spread in the oven, and they ought to be about one-half inch thick when baked.

Orange Sponge Cake

Beat three eggs hard for five minutes. Then add one cup of granulated sugar and beat for three minutes. Add one-half cup of cold water, two cups of flour sifted with two teaspoons of baking powder. Bake in two deep jelly tins or in a biscuit tin from fifteen to twenty minutes. Thicken the unbeaten white of one egg with confectioner's sugar. Add the juice and grated peel of one-half an orange, and more sugar till the frosting is thick enough to spread on the cake. This cake is more tender and delicate the day after it is baked. Spread cut-up peaches or oranges between the layers and sprinkle powdered sugar over the top to make a dessert.--Annabel Lee.

Angel Cake

Beat the whites of eight eggs till frothy. Then add one teaspoon of cream of tartar and continue beating till the whites are perfectly stiff. Gradually add one cup of sugar, beating hard all the time. Sift together three-fourths of a cup of flour and one-fourth of a teaspoon of salt, and fold it lightly into the beaten whites. Flavor with three-fourths of a teaspoon of vanilla and pour into an


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unbuttered angel cake pan. Put into a rather hot oven and allow the cake to rise quickly. Cool it off slightly, and as soon as the cake begins to brown cover with buttered paper. It will take from forty-five to fifty minutes to bake.

Gold Cake

Cream one-fourth cup of butter, add one-half cup of sugar slowly, and continue beating. Add the yolks of five eggs beaten until thick and lemon colored and one teaspoon of orange extract. Mix and sift seven-eighths cup of pastry flour with one and one-half teaspoons of baking powder, and add alternately with one-fourth cup of milk to the first mixture. Bake in a buttered and floured tin.--Stella A. Downing.

Chocolate Cake

One heaping tablespoon of butter, one cup of granulated sugar, yolks of three eggs, whites of four eggs, one teaspoon of cream tartar, one-half teaspoon of soda, one pinch of salt, one-half teaspoon of vanilla extract, one and one-half cups of flour, one-half cup of milk.

Filling: One-fourth cake of chocolate, two tablespoons of water and one heaping cup of powdered sugar.--Mrs Dan R. Hanna.

Devil's Food Cake

Two and a half cups of sifted flour, two cups of sugar, one-half cup of butter, one-half cup of sour milk, one-half cup of hot water, two eggs, one-half or one-fourth cake of chocolate, one teaspoon of vanilla, one teaspoon of soda. Grate chocolate and dissolve with the soda in the hot water. Use white icing.--Mrs Nelson Ruggles.

Boiled Icing

Boil one cup of granulated sugar with one-fourth cup of water, until the syrup hairs when dropped from a spoon. Have ready the beaten white of one egg. Pour the syrup slowly upon the egg, stirring


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constantly. Flavor the same as the cake and spread on the cold cake, when the icing is stiff enough not to run. Cut in squares or slices.

Delicate Cake

Beat the yolks of five eggs till thick and lemon colored, stir in one cup of granulated sugar, the grated rind of one lemon and one tablespoon of the juice. Whip the whites of the eggs till quite stiff, add a few tablespoons of the froth to the beaten yolks, then one cup of pastry flour. Fold in the rest of the beaten whites. Bake as a loaf cake in a moderate oven, for nearly an hour. Cover with a soft boiled icing when the loaf has cooled, and before the icing dries, sprinkle with chopped almonds.--Mrs A. A. Lindeke.

Marguerites

Cut a sheet of sponge cake into small rounds, dip in confectioner's chocolate. While this is still moist lay split blanched almonds cut in halves around each little cake like the petals of the daisy. Into the center drop the daisy heart, made of fondant colored yellow. For a change you may use white fondant and split almonds which have been delicately browned in the oven, making the marguerite heart of chocolate.--See Page XXIX.

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> Cereals and Macaroni

Macaroni

Make strong beef broth the day before macaroni is to be served. Let it stand over night. In the morning it should be like a stiff jelly. Lift off the cake of cold fat from the top. Put one-half pound of macaroni into a large pan, over it pour absolutely boiling water, enough to cover it--to swim it. Let it boil continuously for half an hour. Into the broth put one can of strained tomatoes (so as to remove the seeds), two onions, one teaspoon of ground cloves, one teaspoon of ground allspice, one-half teaspoon of ground mace, three bay leaves, six dried mushrooms. Boil all this until it is a thick paste. Then pour the cooked and drained macaroni into a large hot plate.

Honeycomb Timbale

Boil, in salted water, large-sized macaroni. When cold, cut it into pieces one-quarter of an inch long, making rings. Butter a plain, dome-shaped quart mold and cover it with the rings. Make a sauce of one tablespoon each of butter and flour, half a cup each of stock and milk, one-half a teaspoon of salt and a little pepper. Mix with minced chicken or turkey and stir over the fire till the meat is heated. Remove from the range, add three beaten eggs and turn into the lined mold and cover it with a greased paper. Place it in a pan of hot water and poach in a slow oven twenty minutes. Unmold onto a round dish, garnish with cress and a ring of sauted mushrooms.

Mush

The water must be fresh, fiercely boiling; and all the meal, as it is deftly sprinkled in, must encounter the same high temperature, that the starch cells


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may burst. Have a large, porcelain-lined iron pot and a wooden paddle for stirring. Stir with one hand while sprinkling in the meal with the other. The proportions will vary with the degree of "flouriness" of the meal, and its coarseness, but an average rule would be four quarts of water, one of meal and two tablespoons of salt. When the meal is all in the pot should be closely covered and stood where it will only give an occasional bubble, for three or four hours, or even half a day. Do not disturb the surface, thus permitting the extractives (flavors) to escape.

Fried Mush

Make as above and pour into tins with straight sides, as bread pans. When cold cut into half-inch slices and fry in deep fat, or saute ("pan-fry") in a spider in fat a quarter of an inch deep. Be sure the fat is sweet and that it is hot when the mush is put in, that there may be no grease soaking. Fry to a rich even brown.--Ella Morris Kretschmar.

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> Cheese

Cheese Balls for Salad

To two packages of Neufchatel cheese add one-half teaspoon of onion juice and two tablespoons of lemon juice. Add a dash of ground tabasco if desired. Mold into small balls with butter paddles and serve with lettuce or salad.--Lida P. Wilson, Omaha.

Cheese Balls Fried

Mix thoroughly a cup and a half of grated cheese, a little salt and pepper and the whites of three eggs, beaten stiff. Shape into little rolls, cover with bread dust, fry in deep fat and drain on blotting paper.--Anne Warner.

Cottage Cheese

Place a panful of clabbered milk over a pan of hot water. Let it heat slowly till the curd separates; do not allow to boil or it will be tough. Strain through a cloth bag and press out all the whey; stir in a little butter and salt, and as much thick sweet cream as possible and still have it retain its form when turned from a mold or rolled into balls. Work it well with a spoon until it becomes fine-grained.--Anne Warner.

Cheese Ramekin

Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoons of grated cheese, a little piece of butter, and salt and pepper. Stir till the cheese is dissolved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes.--Mrs W. G. Trowbridge.

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A Really Digestible Welsh Rarebit

Melt one tablespoon of butter, add one-fourth of a teaspoon of salt and paprika, half a teaspoon of dry mustard and one-third of a cup of ale or beer. Stir constantly, and when hot put in half a pound of cheese cut into small pieces. As it gradually melts it may thicken, for no cheese is exactly alike in the amount of liquid it requires. If it seems too thick, add more beer. If the rarebit is preferred creamy instead of stringy, add one beaten egg just before serving. The paprika in this recipe makes the cheese mixture perfectly digestible. If the regulation toast is not at hand for serving rarebit, pour it over saltines.--I. G. C.

Escalloped Cheese

Butter a baking dish, put in a layer of bread cut into inch squares, add a layer of cheese cut small, dust with salt and paprika. Add more bread, about one-half a stale loaf, and one cup of cheese, and one-half teaspoon of salt. Beat two eggs light, add one pint of milk and pour over the bread and cheese. Bake for one-half hour in a moderate oven.

Mrs Mac's Cheese

One-quarter pound of well-ripened Roquefort cheese grated; add one tablespoon of butter, one also of brandy, one-half saltspoon of salt, dash of tabasco, a little paprika. Mix thoroughly till pasty and put in small jars or cups. When hard turn out and serve with coffee. The longer it stands the better it is.--Mrs McLaren.

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> Cold Desserts

Chocolate Whips

Beat the yolks of three eggs and three tablespoons of sugar until light. Dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one tablespoon of hot water; when dissolved, add slowly a pint of milk heated to boiling; pour this hot mixture over the beaten eggs and sugar, and cook in a double boiler, stirring constantly until it thickens. When cool flavor with vanilla and place on the ice. When ready to serve half fill small punch glasses with the custard and heap cream whipped, sweetened and flavored over it.--Amelia Sulzbacher.

Jerusalem Pudding

Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water. Cut three figs and three ounces of preserved ginger into tiny pieces, cover with a gill of sherry and soak fifteen minutes. Cover half a box of gelatine with half a cup of cold water and soak thirty minutes. Whip one pint of cream, put into a basin and stand on the ice or in a very cold place. Sprinkle over the cream half a cup of powdered sugar and a scant teaspoon of vanilla. Drain the rice and spread it on a towel to dry, after which add it to the cream, stirring lightly; then add fruit, and lastly the dissolved gelatine, and stir into the mixture. Stir all slowly until it begins to harden, and then turn it into a mold that has been filled with water. Do not wipe the mold.--Mrs Clinton Locke, Chicago.

Heavenly Hash

Select twelve medium-sized oranges of good shape and color. Cut a small circular piece from the stem end of each and remove the pulp in small pieces with


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a spoon. To the pulp add one small can of pineapple (sliced), two ripe bananas, quartered and sliced, one-quarter pound of seeded Malaga grapes. Sweeten to taste. Fill the orange shells and garnish with candied cherries.--Miss Nellie Taylor, Rockford.

Banana Pudding

One box of gelatine, one pint of cream, one quart of milk, two cups of sugar, five bananas. Dissolve gelatine in a cup of water, add sugar to the milk and let it scald, take some of the hot milk and thin the gelatine, strain and let it simmer ten minutes, pour in a bowl to cool. Peel bananas and break in small pieces with a fork and stir into the mixture, when cool but not stiff. Serve with whipped cream on top flavored with vanilla.--Mrs Charles Sherlock.

Compote of Marshmallows

Preserved peaches (fresh fruit is better if in season), Maraschino cherries, oranges, pecan nuts, and fresh marshmallows. Cut in halves and then quarter the peaches and oranges. Mix in the nuts and marshmallows with the fruit juice. Cover all with whipped cream and garnish the top with the cherries. Serve cold.--Mrs Clarence W. Cady.

Wigwam Pudding

One-fourth pound of ladyfingers, one pint of milk, a teaspoon of vanilla, one gill of sherry, one tumbler of jelly or jam, four eggs, eight tablespoons of powdered sugar. Split the ladyfingers and spread the flat side with the jelly; dip the crust side in the sherry. Line the bottom and sides of the dish in which you wish to serve it with those ladyfingers, log cabin style, in the center of the dish--that is, cross them so that the custard will pass between. Now put the milk to heat in double boiler. Beat the yolks of eggs, and stir together with one-half the sugar until light, add to milk and stir until it thickens; add the


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vanilla and stand aside to cool. Beat the whites of the eggs, adding the sugar gradually till thick and frothy; add lemon. Pour the custard over the ladyfingers, heap the meringue over the top and stand on a board in the oven to brown. Brown quickly before the dish heats or the custard will curdle.--Mrs A. J. Aikens.

Pineapple Sponge

One small fresh pineapple or a pint and a half can of the fruit, one small cup of sugar, half a package of granulated gelatine, one cup and a half of water, the whites of four eggs. Soak the gelatine in a half cup of water, until dissolved. Chop the pineapple, and put it, together with the juice, in a saucepan with the sugar and remainder of the water. Simmer ten minutes, add the gelatine, take from fire immediately, and strain into a basin. When partially cooled, add the whites of the eggs and heat until the mixture begins to thicken. Pour into a mold, and set it away to harden. Serve with soft custard.--Mrs William Lansing.

Macaroon Cream

Soak one tablespoon of granulated gelatine in one-fourth cup of cold water. Make a custard of two cups of scalded milk, yolks of three eggs, one-third cup of sugar, one-eighth teaspoon of salt; add the soaked gelatine. When dissolved, strain, cool, add two-thirds cup of pounded macaroons, one teaspoon vanilla, stirring until the mixture begins to thicken, then add the whites beaten until stiff and dry. Mold, chill and serve with a garnish of whipped cream.

Apple Porcupine

Make a syrup by boiling eight minutes one and one-half cups of sugar and one and one-half cups of water. Wipe, pare and core eight apples. Put apples in syrup as soon as pared so they won't discolor. Cook until soft, occasionally


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skimming the syrup during cooking. Apples cook better covered with the syrup; therefore it is better to use a deep saucepan and have two cookings. Drain apple from syrup; cool, fill cavities with jelly, marmalade or preserved fruit, and stick the apples with almonds blanched and split in halves lengthwise. Serve with cream sauce.--Mrs Chester Simmons.

Salpicon of Fruit

This is served in glass punch or custard cups. In the bottom of each put a slice of orange, on this lay one-half of a fine white peach (if brandied, all the better); the top layer should be of Maraschino cherries and the cups filled two-thirds full of a mixture of liquid from the cherries and a small quantity of orange juice; if this is not sufficient add a little strained liquor from the can of peaches. Set the cups, covered, in a shallow pan of cracked ice and a sprinkling of salt, till needed.

French Strawberries

Fill punch cups one-third full of very ripe red berries, sliced; add a tablespoon of granulated sugar to each cup and fill three-quarters full with strained orange juice. Stir gently to dissolve sugar and set the cups into a pan of cracked ice till served. When these simple ingredients are first put together the combination of color is really dreadful to contemplate, so give the mixture at least three hours to ripen and beautify. Valencia oranges are the most satisfactory for this use in strawberry time.

Glorified Rice

Soak half a box of gelatine in half a cup of cold water. Wash half a cup of rice and sprinkle into boiling salted water. Boil till tender and dry thoroughly in a napkin. Dissolve the gelatine over hot water and cool. Whip one pint of rich cream, fold into it the gelatine, the cold rice, half a cup of powdered


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sugar and a teaspoon of vanilla. Pour into a mold. When ready to serve turn out of the mold and pour over it the following sauce: One-half tumbler of quince jelly melted over the fire with three tablespoons of cold water.--Mrs W. Austin Goodman.

Porcupine Pudding and Caramel Sauce

This is merely a development of the caramel custard of our foremothers, but it always reflects credit upon the hostess. Melt one cup of granulated sugar and one tablespoon of water in a saucepan. Stir only long enough to melt, then let it cook till it becomes a light brown color. Add one cup of boiling water and stand on the side of the range till the caramel is dissolved. Reserve half of this to pour round the pudding. Stir the remainder, with a half teaspoon of vanilla and a pinch of salt, into a pint of hot milk. Pour this over two whole eggs and four yolks slightly beaten. Strain into a shallow flat mold or pan, so that the custard is not over two inches deep. Place the mold in a pan of hot water and bake in a very slow oven until firm in the center; test by running in a knife. It should take thirty or forty minutes and will be firm and smooth. Serve very cold, unmolding onto a flat white and gold dish, with an edge only deep enough to hold the clear golden-brown sauce as it spreads. The entire top surface of the pudding should be thickly studded with spikes made of almonds, which have been blanched, cut in shreds and browned slightly in the oven.--Anne Warner.

Rhubarb Jelly

Skin and cut one pound of rhubarb in small pieces. Put into a saucepan with one cup of sugar and a small piece of fresh ginger root and cook slowly until soft, but not broken. Soak two tablespoons of granulated gelatine in one-half cup of cold water until soft, then strain into the hot rhubarb, with two tablespoons


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of lemon juice. Mold, chill and serve with a garnish of whipped cream.

Rhubarb with Figs

Wash half a pound of bag or pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of rhubarb in one-inch pieces. Put a layer in a baking dish, sprinkle with sugar, add a layer of figs, repeat until all is used; put in one-fourth cup of hot water and bake in a slow oven until the rhubarb is soft. Dates or raisins may be used in the same manner.

Almond Charlotte

Three-fourths cup of fine sugar, one-fourth cup of butter, whites of three eggs, one cup of flour, one level teaspoon baking powder, one-fourth cup of milk; flavor with almond and bake delicately in a square layer tin. Whip one pint of cream, sweetened and slightly flavored with almond, until very stiff. Pile thick on the cake and sprinkle thick with almonds, blanched and cut into shreds.--Mrs Robert Russell.

Pineapple Bavarian Cream

Soak one-half box or two tablespoons of granulated gelatine in one-half cup of cold water. Heat one can grated pineapple, add one-half cup sugar, one tablespoon lemon juice and the soaked gelatine. Stir until the gelatine is dissolved, then chill in a pan of ice water, stirring constantly; when it begins to thicken, fold in the whip from three cups of cream. Mold and chill. Serve with cubes of lemon jelly.

Whipped Peach Cream in Baskets

Beat the whites of four eggs until very stiff, then mix in by degrees four level tablespoons of powdered sugar, next add two tablespoons of rich peach syrup (drained from preserved peaches), and stir in lightly one pint of sweet cream. Whisk to a stiff froth. Everything


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should be very cold before beginning, and keep the bowl containing the cream in a pan of cracked ice while whipping the ingredients. Have ready round individual sponge cakes, scoop out the center until the walls and bottom are only three-fourths of an inch thick, and just before serving fill with the peach cream. If an especially handsome dessert is wanted, brush the outside of the basket with white of egg, and stick all over it halved English walnut meats or pecans.

Peach Delight

Pare, cut in halves and stone a dozen fine ripe peaches, reserving a few of the pits. Boil the pits in half a cup of water for fifteen minutes, then strain. Mix well together a generous half cup of sugar and a tablespoon of flour. Butter a deep pudding dish well, put in a layer of peaches, sprinkle with the sugar, dot with bits of butter, cover with another layer of the peaches and proceed in this way until all are used. Pour over the water which was strained off the pits. Make a rich biscuit crust for the top, roll out about half an inch thick, place it over the fruit, make several incisions to allow the steam to escape, and bake in a moderate oven. In serving, cut the crust in pieces as for pie, put the fruit on top and cover with whipped or plain cream.

Pineapple Tapioca

Four tablespoons of pearl tapioca, one pint of shredded preserved pineapple. Simmer the tapioca until clear but not entirely dissolved. Stir the pineapple in tapioca. If not sweet enough add sugar. Serve with clear or whipped cream. A very simple and dainty dessert.--Mrs Homer T. Yaryan.

Norwegian Prune Pudding

One pound of prunes, one quart of water, two cups of sugar, five tablespoons of cornstarch, a small piece of stick cinnamon. Soak the prunes in cold water


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over night, and boil in the same water. Stone, add one pint of water, put on to cook again, and while boiling, add sugar, cinnamon and cornstarch mixed with a little cold water. Boil five minutes, stirring occasionally. Pour in a mold to cool.--Mrs William Christie Herron.

Stewed California Prunes or Figs (Black)

Wash the figs or prunes well in two waters, put in a saucepan and completely cover with water (preferably distilled). Stew gently until nearly all the water is absorbed and the fruit is plump. Do not use any sugar. Cooked in this way the flavor is preserved, and the fruit is very nourishing. I never soak prunes.

California Prunes Stewed with Muscatel Grapes

Prunes cooked in this way are delicious. It takes a little time to prepare them, but is worth the trouble. Take two pounds of ripe Muscatel grapes, wash, strip from the bunches into a saucepan, add a very little water (distilled) and stew gently until tender, crushing the grapes to extract all the flavor and juice, then strain. Wash a pound of prunes, cover with the grape juice and stew until the prunes absorb most of the juice. Or the prunes and grapes can be stewed together, the grapes crushed and the seeds skimmed off as they rise to the top.

Fruit Fillip

Cut four large oranges in two and lift out carefully with an orange spoon the sections of fruit. Free the inside of each orange shell from skin and prepare the following fruit salad: The pulp of the oranges, kept as whole as possible, two bananas cut in fine dice, three tablespoons of brandied cherries cut in halves, half a cup of Malaga grapes, halved and seeded, four tablespoons of powdered


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sugar; over these pour two tablespoons of sherry and one teaspoon of rum. Allow this to stand on the ice half an hour, then fill each half of the orange with fillip. Serve on green leaves, arranged on small plates.

Lemon Jelly

To one cup of sugar add a pint of water and allow it to boil twenty minutes. Before making the syrup, put two tablespoons of granulated gelatine to soak in half a cup of cold water. Pour over it the boiling syrup, add half a cup of lemon juice and the grated rind of one lemon. Strain through fine cheesecloth into a wet mold and allow it to set.

Compote of Greengages

Boil six ounces of sugar and one pint of water together for one-quarter of an hour. Skim well, put in one and one-half pounds of greengages, and simmer very gently for fifteen or twenty minutes, taking care the greengages do not break. When done let them cool a little, put them in a glass dish and pour the syrup over them.

Danish Pudding

Eight eggs beaten into three tablespoons of sugar; stir this into one quart of boiling cream, or milk if you can do no better. Melt in an ordinary spider one-third of a pound of brown sugar till it is a syrup, stirring all the time. Pour this into a pudding dish, which should be placed in a dripping pan of hot water, then pour the custard on top of the syrup, and bake in the oven until the custard is firm. Turn out on dish just before serving, and a fine addition is to cover with whipped cream, though this is not necessary.--Irene W. Chittenden, Detroit.

Chocolate Pudding

To a quart of milk, allow a pint of fine bread, slices of bread or their equivalent in small pieces; crusts and "heels" may be used. Add three eggs, one small cup


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of sugar, and two squares of chocolate melted, or three heaping teaspoons of cocoa, stirred dry with the sugar. Beat all together well and flavor with one teaspoon of vanilla, or one-half teaspoon of ground cinnamon, and half a teaspoon of salt. Bake in a buttered dish. Excellent hot or cold, and requires no sauce. Baked in custard cups and served cold with whipped cream, this is delicious.

Plums in Ambush

Boil rice in milk until tender and quite dry; sweeten it to taste with powdered sugar. Pour it into a border mold to set; if a border mold is not at hand, take one of the ordinary kind of a plain pattern; set a jam pot nearly filled with water in the center, then pour the rice into the mold and set away to get cold. When ready to serve, remove the jar, turn the rice out carefully (it should form a compact wall), and fill the hollow with rich stewed plums. Pour a little of the syrup over the rice, and mask the plums with whipped cream.

Plum Trifle

Cut damson plums in half, and cook until tender in a little syrup; drain, and rub the pulp through a coarse sieve. To a cup of the pulp when cold add the stiffly whipped whites of four eggs. Fill glass custard cups half full of vanilla custard, and when very cold, put a large spoon of the trifle on top, heaping it up roughly. Serve very cold.--Mary Foster Snider.

Plum Shape

Put one-half pound of fine ripe plums into an enameled saucepan, pour over them one cup of sugar and one cup of water, and simmer gently until they are quite soft. Remove the stones, and drain off the syrup. Put the pulp into a bowl, return the syrup to the saucepan, and dissolve in it one-half ounce of gelatine which has been softened in a little cold water. If not sweet enough, add more


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sugar, then add the plum pulp, and one-half cup of blanched almonds coarsely chopped. Mix all well together, pour the mixture into a border mold, and stand aside to set. When quite cold, turn out onto a glass dish, and fill up the center with whipped cream. Stick blanched almonds cut in strips all over the jelly.

Prunes in Jelly

Soak two heaping dessertspoons of granulated gelatine in one cup of cold water for one hour. Add one cup of boiling water, one cup of sugar, one cup of white wine or sherry and the juice of one lemon. Cut twelve cooked prunes in quarters. Have ready a mold wet in cold water. Strain into it enough jelly to give about one inch in thickness. Let this harden, add the prunes at equal distances apart, then a second layer of jelly, and when that has hardened, repeat the layers till the mold is filled. When hard, turn out the jelly and serve with whipped cream.

Plum Salad

Into a glass salad bowl put one-half pint each of greengages, stoned and cut in half, bananas, peeled and cut in slices, and any other fresh fruit that is at hand. Sprinkle well with powdered sugar, cover and let stand one hour, then add one wineglass of syrup of preserved cherries, one of lemon juice, and the greengage kernels, blanched and cut in half. Cover again and let stand until required. Serve with whipped cream and sponge fingers. The cream and fingers should not be put on the salad, but should be served separately.

Plums in Jelly

Soak two ounces of gelatine in a pint and a half of water for one hour; then add the juice of three lemons, one-half pound of loaf sugar, and the whites of five eggs beaten in a gill of water. Stir all together over the fire until boiling.


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Then pass through a flannel jelly bag several times, until quite clear. Cut two dozen ripe plums into strips, take the kernels out of the stones, and mix both fruit and kernels in the jelly. Pour it into a wet mold, and set aside until firm. When required to serve, turn out on a glass or silver dish. Serve with whipped cream and macaroons.

Jellied Prune Ring

Soak one-third of a pound of prunes over night in cold water. In the morning simmer slowly till soft. Stone them and cut in pieces. To the prune juice add enough boiling water to make two cups of liquid, pour it over two and one-half tablespoons of gelatine dissolved in half a cup of water, then add one cup of sugar and four tablespoons of lemon juice. Strain, add the cut prunes and pour into a ring mold. Turn out when thoroughly chilled. Fill the center with whipped cream sweetened and flavored with vanilla. Garnish the base of the dish with well plumped cooked prunes and whipped cream squeezed through a pastry tube.--See Page XX.

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> Eggs

Savory Stuffed Eggs in Mayonnaise

Cut twelve hard-boiled eggs into halves lengthwise. Take out the yolks, put them through a potato ricer and mix them with two tablespoons each of melted butter, anchovy paste and chopped ham. Add half a teaspoon of paprika. Press this egg paste into each white and lay them together. When ready to serve pour over the dish a tumbler of mayonnaise.

My Favorite Omelet

Six eggs, one tablespoon of butter, one tablespoon of flour, one cup of cold milk, one-half teaspoon of salt. Put the butter in a granite saucepan, and when it is melted (but not cooked hard), add the flour. Mix well. Now add the cold milk all at once, and stir until smooth. Set aside to cool. Add the salt. Then separate the eggs, beating yolks until very light and whites until very stiff. Fold first the yolks and then the whites into the sauce very carefully. Then put all into a granite baking dish and bake in moderate oven fifteen or twenty minutes. Serve immediately in the dish in which it was baked.--Mrs Grace E. Dutton, Pasadena.

Orange Omelet, with Whipped Cream

Three eggs, two tablespoons of powdered sugar, a few grains of salt, one teaspoon of lemon juice, two oranges, one-half tablespoon of butter, two and one-half tablespoons of orange juice; separate yolks from whites, beat yolks until thick and lemon colored, add seasonings, fold in whites beaten to a foam, cook in smooth frying pan or omelet pan in the hot butter, cook slowly, turning the pan that the omelet may brown evenly; when delicately browned underneath, place on


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the center or upper grate of the oven to cook or dry the top, fold, turn on hot platter, sprinkle with powdered sugar, garnish with slices of orange, serve with stiffly beaten whipped cream.

Omelet Souffle

One cup of flour, one pint of milk, one tablespoon of sugar, butter size of a walnut. Scald milk, flour and butter. After the batter is cold stir in yolks of five eggs. Add beaten whites just before baking. Bake in a quick oven and serve with hard sauce.--Mrs Antes Ruhl, Rockford, Ill.

Scotch Eggs

Cook six eggs hard and at the same time keep them tender by leaving in hot water just below the boiling point for one-half hour; cool and remove the shells. Cook to a paste one-third of a cup of bread crumbs in one-third of a cup of milk and add one cup of deviled ham and one raw egg. Cover the eggs with the mixture, roll in crumbs and fry brown in hot fat. Cut in halves lengthwise and send to the table on a bed of parsley and garnish with bacon cooked in the manner given below: slice as thin as possible. Hold the bacon, rind down, and do not try to cut through it till you have the required number of slices, then shave it all at one time from the rind. Separate the slices and lay on a fine wire broiler, put over a pan and place in a hot oven till the bacon is transparent. Do not burn it.--Anne Warner.

Omelet with Tomato Sauce

Four eggs, four tablespoons cold water, two tablespoons butter and one of flour, salt and paprika to taste. Beat eggs thoroughly--yolks until thick and lemon colored, whites until stiff and dry. To the beaten yolks add flour and seasoning, then the water; lastly fold in the whites, taking care not to beat, as that will make the omelet tough. Have the butter hot, but not browned, in an


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omelet pan, pour in the mixture, with a spatula lift gently from the center until it is set, then place the pan in a moderate oven a few minutes to slightly brown the top. While this is being done, make sauce by blending together the butter and flour, adding the cup of strained tomato, onion juice and seasoning. Cook until the mixture thickens. If eggs are perfectly fresh and well beaten, the omelet may be too thick to fold. If so, slip off on to hot chop plate, and pour the sauce around it. If not, fold over gently, garnish with the sauce and serve at once on hot plates. If the tomato sauce is not liked, sprinkle and garnish with chopped parsley, with minced ham, or jelly, as preferred. When carefully made this is one of the daintiest of breakfast dishes.--Mary Moody Pugh, Omaha.

Creamed Eggs for Luncheon

One-half dozen hard boiled eggs cut in halves. Make a white sauce as follows: Two teaspoons of butter, two level tablespoons of flour; melt butter and stir in flour, then add slowly one-half pint of milk, seasoning with salt and pepper and a little celery if desired. Pour over eggs and serve in dish garnished with parsley.--Mrs Scot Butler.

Snow Omelet

Beat the yolks of four eggs, add four tablespoons of milk or water, a little salt and pepper. Beat the whites very light and cut them into the yolks. Melt one dessertspoon of butter in a frying pan; when it bubbles, pour in the omelet and spread it evenly over the pan. When slightly brown underneath, sprinkle over the surface one tablespoon of grated cheese, chopped ham or parsley, place the pan in the oven to dry the omelet a moment, turn onto a hot platter and serve at once.

Scrambled Eggs

Beat five eggs till slightly blended, add a dust of white pepper, half a teaspoon


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of salt and half a cup of milk. Melt two tablespoons of butter in the chafing-dish, pour in the egg mixture and cook till it is creamy, scraping it from the bottom of the pan as it becomes thick. Scrambled eggs are nice accompanied by saltine wafers. A delicious variation is to butter slices of bread, spread thinly with anchovy paste and then cover with scrambled egg. A cheese flavor may be added by mixing just before serving with a quarter of a cup of grated cheese and a generous dust of paprika.

Egg Timbale

Six eggs beaten slightly, one level teaspoon of salt, one shake of pepper for each egg, one-half pepperspoon of red pepper, one and one-quarter cups of milk, a little onion juice. Put in small cups in dipper and pour boiling water around. Bake from five to seven minutes in hot oven. Turn into shallow dish.

Sauce: One-half can of tomatoes, four saltspoons of mixed pickle spice, one bunch of thyme, one block of sugar (loaf), one-half teaspoon of salt. Let cook until pulp of tomato is soft and will pour through a sieve. To this add one heaping tablespoon of flour and cook two minutes in a tablespoon of butter and a little lemon juice.--Mrs Edgar E. Bartlett, Rockford.

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> Fish

Fish Mousselines

Mince enough uncooked white fish to make two cups, add one cup of soft bread crumbs and one-half cup of cream. Press through a colander, season with salt, pepper, lemon juice, a suspicion of mace and Worcestershire sauce. Fold in carefully the beaten whites of four eggs. Turn into buttered molds (round bottomed ones) and steam one-half hour. Turn out on separate plates, surround with the sauce and drop tiny balls of boiled potato in the sauce. For sauce, make a stock of the fish bones and add it to two tablespoons of butter and two of flour cooked together. There should be one and one-half cups of stock. Add one-half cup of cream and when boiling add salt, pepper, and one tablespoon of grated horse-radish soaked in lemon juice.

Finnan Haddie

Braise two cups of finnan haddie that has been picked up fine in a lump of butter the size of a walnut, over the open fire. Add one cup of cream into which one tablespoon of flour has been rubbed smooth. Let come to a boil, and when cooled a little, add one large tablespoon of grated cheese, a trifle of pepper and, just before serving, the well beaten yolk of an egg. Serve on toast.--Mrs Edward Cahill.

Salmon Loaf

Take one can of salmon, drain off the juice, chop fine. Add yolks of four eggs beaten very light, one-half cup of grated bread crumbs, four tablespoons of melted butter, one-half teaspoon of pepper (scant), one-half teaspoon of salt, and a little finely chopped parsley. Beat whites of eggs stiff and add last. Put in buttered pan and bake half an hour.

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Dressing for Loaf

One cup of sweet milk (added to the juice of the salmon), one tablespoon of butter, one tablespoon of flour. Cook until thick, add one egg beaten light. Pour over loaf.--Mrs W. H. Parsons.

Picked-up Codfish

Take two pounds of Nantucket codfish, cover it with cold water and soak over night. Then remove all bones and skin, shred into small pieces, cover with cold water, and place over the fire. As soon as it boils, pour off the water, taste of the fish, and if too salt, repeat the process. Once more drain off all the water and cover the fish with a cup and a half of rich milk, and let it cook slowly fifteen minutes. Add butter the size of a walnut, stir in quickly two eggs, remove from the fire, and serve at once.

Boiled Fish

Dredge the prepared fish with flour. Wrap in a cloth. Put in a steamer or in boiling water. When done, take from the kettle, drain, place upon a hot platter, remove the cloth, garnish with lemon points and sprigs of parsley and serve with drawn butter egg sauce. A medium-sized fish will boil in half an hour, and when sufficiently cooked will flake and separate easily.--Emma P. Ewing.

To Broil Salmon

Take two slices of salmon cut from the middle of the fish, sprinkle over a little lemon juice, cayenne pepper, salt and salad oil. Let it then remain for half an hour. Rub the gridiron well with beef suet or pork. As it is a nice matter to broil salmon without burning, it would be well to wrap it in buttered or oiled paper just before broiling. Serve with a maitre d'hotel, pickle, caper, anchovy or horse-radish sauce.

Sardine Rarebit

Broil the sardines. Toast some narrow strips of bread on one side and place the


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sardines on the untoasted side. Set in the oven until the sauce is made. For every twenty sardines use the following ingredients: Melt one tablespoon of butter, add two tablespoons of grated cheese, stir until the cheese is melted and add gradually the beaten yolk of an egg mixed with one-fourth of a cup of thin cream. Stir until smooth and thickened; add half a teaspoon of salt, a teaspoon of tabasco sauce, and pour over the sardines, a few spoonfuls to each sardin. Serve at once with with quarters of lemon.

Halibut in Cucumbers

Cook the halibut till tender, in court bouillon--to two quarts of water add a few slices each of carrot, onion and celery; two or three cloves and pepper-corns; a bit each of mace, bay leaf and parsley, a little salt and lemon juice. Drain, and when cool remove skin and bone and pick the fish apart into fine flakes. Make a rich white sauce in the regular way, adding from a quarter to a half teaspoon of curry powder to every two cups of sauce, according to taste. Pare, cut in halves and parboil in bouillon the required number of cucumbers. Scoop out the inside of each half, fill with the creamed fish, cover with prepared crumbs--one-third cup of butter to every cup of dried bread crumbs--and bake about half an hour or less, till the cucumbers are soft, but not till they lose shape. Serve with a lemon point on each plate.--Anne Warner.

Filled Fish

Prepare trout, pickerel or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being careful not to injure the skin; take out all the meat from head to tail, cut open along the backbone, removing it also; but do not disfigure the head and tail. Still another way is to pull off the whole skin of the fish, then remove all the meat, being very careful not to have


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any bones mixed with it; chop the meat in a chopping bowl, then heat about a quarter of a pound of butter in a spider, throw a handful of chopped parsley, and some soaked white bread; remove from the fire and add an onion grated, salt, pepper, pounded almond, three whole eggs and the yolks of two, also a very little nutmeg grated. Mix all thoroughly and fill the skin until it looks natural. Boil in salt water, containing a piece of butter, celery root and parsley and an onion; when done remove from the fire and lay on a platter. Have some almonds blanched, cut each almond lengthwise into four strips and stick them into the body of the fish. Thicken the fish sauce with yolks of eggs, adding a few slices of lemon.

Salmon Croquettes

Flake two cups of cold boiled or canned salmon with a silver fork. Season it with a little salt, mustard and cayenne. Mix with it one cup of thick cream sauce, made by blending together one tablespoon of butter with two tablespoons of flour, and adding gradually one cup of hot rich milk or thin cream. Cook this in a double boiler or saucepan until smooth and thick, seasoning the sauce with salt, pepper and celery salt. Spread the salmon mixture on a buttered platter to cool. Heat one cup of canned peas with three teaspoons of thin cream. When the salmon is cold, shape a portion into a flat round cake, put a spoon of creamed peas in the center, cover with the salmon, make into a ball, dip in crumbs, beaten egg, and crumbs again, and fry to a golden brown in hot fat. Garnish with parsley.--Annabel Lee.

Salmon on Toast

Make a cup of drawn butter sauce by melting one tablespoon of butter, and stirring into it an even tablespoon of flour. When this is quite smooth, add


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one cup of boiling milk. Season with salt and cayenne pepper, or according to taste, and stir in one large cup of salmon, picked into flakes. When quite hot, add one egg, well beaten with three tablespoons of cold sweet cream. It should be served smoking hot, poured over round pieces of bread fried in butter. If this is too rich, it is very good served on toasted bread instead.--Mrs S.M. Jones, Toledo, O.

Slices of Salmon Boiled

If a family is small and it should not be advisable to buy a large middle cut of salmon, it would be preferable to buy, for instance, two slices. Boil them very slowly in acidulated salted water, or in the court bouillon, with wine. Serve them with parsley between, and a napkin underneath. Serve a sauce Hollandaise in the sauce boat.

Fried Slices of Fish with Tomato Sauce

Bone and slice the fish, and cut it into even slices; or if a flounder or any flat fish is used, begin at the tail and, keeping the knife close to the bone, separate each side of the fish neatly from it, then cut each side in two lengthwise, leaving the fish in four long pieces. Remove the skin carefully. After having sprinkled pepper and salt over them, roll each piece first in sifted cracker or bread crumbs, then in half a cup of milk mixed with an egg, and then in the crumbs again. They are better fried in a saute pan in a little hot butter; yet they may be sauted in a little hot lard, with some neat slices of pork, or fried in boiling lard. Pour tomato sauce on a hot platter, arrange the pieces of fish symmetrically on it, and serve immediately.

Scalloped Fish

Use what is left from the baked or boiled fish served at dinner. Remove the bones and skin, break in pieces, mix with it the dressing and sauce, if any. Arrange in a baking dish with alternate


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layers of cracker crumbs, using butter, pepper and salt, as needed. Have crumbs come to the top, and moisten with milk, using less if there is sauce. Bake until brown and serve at once for luncheon or supper.

Codfish with Vegetables

Freshen codfish and cut it in chops about three by six inches in size. Put into hot water and set on the stove where it will barely simmer. Boiling hardens the fiber of fish as it does of meat. When the fish is perfectly tender, drain, pour over it a butter sauce and serve for dinner with mashed potatoes, beet pickles and boiled carrots.

Salmon Salad Molds Mix two cups of cold boiled salmon, one tablespoon of lemon juice, one teaspoon of chopped parsley, two drops of tabasco sauce, one tablespoon of granulated gelatine dissolved in a little water with enough cooked salad dressing to moisten. Fill small molds, place on ice for two or three hours, turn out on lettuce leaves and serve with cucumber cream sauce.--Stella A. Downing.

Salmon Turbot

Flake the fish, sprinkle with salt and pepper. Make a dressing of one-third cup of butter, three tablespoons of flour and one pint of milk. When cool add two beaten eggs. Season with a little finely minced parsley and a few drops of lemon juice. In a baking dish put alternate layers of fish and sauce. Cover with buttered crumbs and brown.--Mrs James Wilcox.

Fish in Ramekins

Make a white sauce with two tablespoons of butter, one tablespoon of flour and one cup of hot milk. Season with salt and a little curry powder and mix lightly with about a pound and a half of halibut, which has been boiled and flaked. Fill the dishes and cover with


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crumbs prepared in the following way: Melt one-third cup of butter, add one small cup of dried bread crumbs, mix well, and salt and pepper to taste. Set the dishes in the oven to brown the contents and garnish each with a bit of parsley.

Toasted Codfish

Cut the fish in thin strips and freshen it. Dry, put between the wires of a broiler and toast till delicately brown. Lay on a hot platter and spread well with butter.

Halibut with Anchovy Sauce

Four tablespoons of butter, four tablespoons of flour, one-eighth teaspoon of pepper, one-half teaspoon of salt, two hard-boiled eggs chopped, two cups of cream, two drops of tabasco, one teaspoon of anchovy essence, one and one-half cups of cold cooked halibut, flaked. Mix ingredients in order given and cook ten minutes. Serve with brown bread spread with cheese and chopped olives.

Salmon Loaf

Rub a slice of stale bread on a grater till it is finely crumbled. Put it in a double boiler with one cup of milk and steam till you have a smooth paste. While it is cooking pick over one can of salmon, taking out every morsel of skin and bone, then rub the salmon into shreds with a slitted wooden spoon. To the panade add half a cup of cream, half a teaspoon of salt, a dash of cayenne and the shredded salmon. Mix well and add three eggs beaten very light. Whip for a few minutes and pour in a buttered mold. Set the mold into a pan of hot water and allow it to bake till firm in a moderate oven.--Katherine A. French

Baked Finnan Haddie

Put a haddie in a spider, pour over it half a cup of milk and half a cup of water and put at the back of the range, where it will heat slowly. Let it stand


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for half an hour, just barely reaching the simmering point, pour off the liquid, spread with butter and bake twenty-five minutes in a hot oven.

Broiled Finnan Haddie

Put a haddie between the greased wires of a broiler and brown on both sides. Put in a pan, cover with hot water, allow it to stand ten minutes, then drain and put on a platter. Spread with butter and dust with pepper.

Broiled Salt Salmon or Halibut

If very salt freshen for an hour or two in cold water; if merely smoked and slightly salted, wash and cut in small pieces about an inch thick. Season well with pepper and salt, wrap each slice in tough paper well buttered. Twist the ends so the fish is inside a paper bag. Put in a broiler and move over a clear coal fire for about eight minutes. Take the fish from the paper cases and pour over it a good egg sauce.--I. G. C.

Codfish Fritters

Cut the codfish into strips about the size of a finger, freshen by soaking over night in cold water, in the morning dry between towels. Dip each piece in fritter batter and fry delicately brown in hot fat.

Codfish and Potato Omelet

Make a potato and fish mixture exactly as if for fishballs, but leave out the egg. Try out some salt pork in a spider and in the dripping put the fish and potato to cook. When well browned fold in omelet fashion and turn out on a hot platter.

To Bake a Pickerel or Whitefish

Making a stuffing of bread crumbs, butter, pepper, salt, sweet herbs, if preferred, one beaten egg; stuff the fish and sew it, or wind twine around it firmly; lay sticks across the bottom of dripper, to lay the fish on, and bake one and one-half hours slowly.--Mrs Sears, Omaha.

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Turbot

Take a fine whitefish, steam until tender; take out the bones and sprinkle with salt and pepper. For the dressing heat one pint of milk, seasoned with onions, parsley and thyme; then strain and thicken with one-quarter pound of flour. When cool, add two eggs and one-quarter pound of butter. Put in a baking dish a layer of fish, then a layer of sauce, until full; cover the top with bread crumbs, and bake half an hour.--Mrs C.E.Yost, Omaha.

Baked Haddock

Buy a haddock weighing about three pounds. Have the head and tail left on the fish and have it opened underneath for the stuffing, which is made as follows: One cup of cracker crumbs, one saltspoon of salt, one teaspoon of chopped onion, one saltspoon of pepper, one teaspoon of chopped parsley, one teaspoon of chopped pickles, one-fourth cup of butter. This makes a dry, crumbling stuffing. Stuff the fish, sew it up, place two strips of white cotton cloth across the baking pan, stand the fish erect upon the cloth, in the shape of the letter S. Place strips of salt pork on the fish, dredge with flour and baste often with the pork fat. Bake till brown. Remove from the pan by lifting with the strips of cotton. Place upright on a platter. Stick stems of parsley or the ends of celery in the eyes and mouth, garnish with sliced lemon and serve with Hollandaise sauce.

Boiled Fish

Put a piece of oiled paper in the bottom of a fish pan; on it place a large fish that has been cleaned and skinned. Add a sliced onion, two cloves of garlic and sufficient salted water to cover. Boil until done. Take it up and squeeze over it the juice of a lemon. Boil two eggs hard, chop the whites fine and sift the yolks. Cut cold boiled beets in fancy


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shapes. Put a row of the chopped whites of eggs down the middle of the fish, on each side of that a row of the yolks and next the yolks a row of the beets. Over all pour a French dressing of oil and vinegar and a drop of mayonnaise on each piece of beet. Garnish the dish with leaves from the heart of a lettuce.

Rechauffe of Fish

Take a pint of cold boiled fish, cut in small pieces. Put into the chafing-dish with two tablespoons of butter, half a cup of milk or cream, a cup of fine cracker or bread crumbs, a little pepper and salt and one egg slightly beaten. Let it simmer for five or six minutes.

Filleting of a Fish

Frequently a fish requires skinning. For this purpose keep a very sharp, thin bladed, fine pointed knife. Cut a narrow strip of skin from along the back, then begin work just below the gills, cutting the skin around, not allowing the knife to penetrate the flesh. When once started--if the fish is fresh--the skin will almost peel off. Keep the blade constantly close to the flesh, so none of it will adhere to the skin. Continue till you have the flesh laid bare to the tail. Turn and skin on the other side. Frequently one wishes to fillet a fish which has been skinned. A small fish weighing two pounds will usually yield four good sized fillets. Slip the keen knife between the flesh and the bones and lift it off cleanly. Cut in two, roll in a small round and skewer with toothpicks. This is a very convenient method of frying, baking or boiling. Fish which comes in steaks, such as cod, swordfish or halibut, may be cut in inch slices and rolled into most slightly fillets.--See Page XXIV.

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> Frozen Desserts

Peach Bombe

Scald one pint of cream and one and one-half cups of granulated sugar till the mixture looks blue and thin. Take from the fire and add one pint of uncooked cream. When cool add the juice from a pint can of white or pink peaches, one teaspoon of vanilla and one-half teaspoon of peach extract; freeze. When nearly frozen add the peach pulp, mix in thoroughly and pack till you are ready to mold it. Any simple form will do for this, a melon mold is very good. Have it as cold as possible and line it with the ice cream, leaving a cavity in the middle. Fill this with a vanilla mousse, made of one pint of cream, whipped very stiff, four tablespoons of powdered sugar, a few drops of vanilla and the same of orange extract. Put on the cover, bury in ice and salt and leave to ripen for three hours. If you find the outside is not deep enough in color, a suspicion of the damask-rose color paste will improve it.

Maple Dip

Boil down maple syrup, or dissolved maple sugar and water, till it hairs-not quite long enough to wax as for "sugaring off"--but very thick and rich; when just right this is a general favorite.

Caramel

Melt one cup of sugar with one tablespoon of water in a frying pan. Stir till it becomes a dark brown color, but don't burn it. Add one cup of boiling water; simmer ten minutes and cool.

Mixed Fruit

Mix a few peaches cut in bits, juice of two oranges, two slices of pineapple picked fine, two dozen California canned


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cherries and one wineglass of sherry; sweeten to taste with sugar, or preferably with sugar syrup--it seems to give more delicacy--and keep the same proportions in making a larger quantity.

Sugar Syrup

Put two cups of sugar and a half cup of water over the fire in a saucepan. Stir until the sugar is dissolved, then let it cook slowly without touching it for about ten minutes, or till it is a clear syrup. Be careful not to use too much before sampling, for it is a great sweetener.--Anne Warner.

Chocolate Pudding (Frozen)

Beat the yolks of three eggs, half a cup of sugar and a level saltspoon of cinnamon together until very light; add slowly a cup of milk heated to boiling, beating well; then pour gradually over an ounce and a half of unsweetened chocolate melted by standing over hot water. Place this mixture in a double boiler and stir constantly until it thickens and coats the spoon. When cold, add a cup of rich cream, vanilla to flavor, and freeze. Prepare and have ready a cup of candied fruits, figs and seeded raisins. Cut the candied fruit and figs in thin slices, the raisins in halves. Make a syrup of a quarter of a cup each of sugar and water, add the fruit, boil until it is tender and plump, then drain. Add the drained fruit to the frozen mixture when it is almost done, and finish freezing. When done, put in a quart melon mold, and let stand an hour or more packed in ice and salt. Whip a cup of cream, sweeten with two tablespoons of sugar, and flavor with either a tablespoon of brandy or of Mraschino.--A. Sulzbacher.

Walnut and Fig Ice Cream

Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving


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a tablespoon of gelatine and with the rest mix two tablespoons of flour, an egg and a cup of sugar. Into the milk, heating in a double boiler, stir gradually the flour, sugar and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream and a teaspoon of vanilla. After you have frozen the mixture add the meats of half a pound of English walnuts, weighed in the shell, and a quarter of a pound of figs. The walnuts and figs should be well chopped. Beat them well in the custard and pack.--Mrs George D. Hale.

Maple Souffle

Three-fourths cup of maple syrup and whites of four eggs. Beat together and cook in a double boiler until thick, stirring constantly. When cool add one pint of cream whipped. Pack in salt and ice for four hours.--Mrs Alvah W. Palmer.

Mint Sherbet

Put ten sprigs of fresh mint to soak for an hour in one cup of half each brandy and sherry. Strain and add three cups of water and two cups of sugar which have been boiled to a syrup, two teaspoons of granulated gelatine dissolved and the whites of four eggs beaten stiff. Freeze stiff.

Fig Ice Cream

Take two tablespoons of gelatine, scald one cup of milk and one cup of vinegar, then add the gelatine, let it dissolve and add one quart of rich cream and freeze. When frozen, add one-fourth pound of chopped figs and one-half pound of chopped English walnuts. Let stand until ready to serve.--Mrs Charles M. Ransom.

Plombiere

One pint of scalded milk, one pint of cream, one teaspoon of gelatine, one handful of stoned raisins, one ounce of citron, shreds of pineapple preserve,


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ginger or cherries, four tablespoons of wine, a little extract of almond, whites of four eggs, beaten to a froth, sugar to taste. Freeze as ice cream.--Margaret Sutton Briscoe.

Maple Parfait

Beat four eggs slightly, pour on slowly one cup of hot maple syrup. Cook in double boiler until very thick, stirring constantly. Strain and cool, then add one pint of cream beaten stiff. Mold, pack in salt and ice and let stand three hours.--Fannie M. Farmer.

Peach Sherbet

One quart of peach juice, two cups of sugar, one quart of water, whites of two eggs, juice of one lemon. Boil water and sugar together, add juice of peaches and lemon, and freeze.--Mrs S. R. Van Sant.

Milk Sherbet

Four cups of milk, one and one-half cups of sugar, juice of three lemons, juice of one orange. Mix the juice of one orange. Mix the juice of the fruit and sugar till half melted, then pour in the milk slowly. If the milk is added too rapidly the mixture may curdle. Freeze in three parts of ice added to one part of salt.--Stella A. Downing.

Maple Ice Cream

One quart of rich cream, one coffee-cup of maple syrup, one-fourth pound of shelled pecans. Chop nuts, add to cream and syrup, and freeze.--Mrs E. Curtis Rumrill.

Cherry Ice Cream

Put one pound of granulated sugar and one-half pint of water in a saucepan over the fire. Stir until the sugar is all dissolved, then let the syrup come to a boil. Drop in gently one quart of white cherries, pitted, and let simmer fifteen minutes. Strain carefully, and when the syrup is cold add one quart of sweet cream and freeze. When it gets rather thick remove the dasher, beat well with


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a wooden paddle and stir in the fruit. Pack and let stand three or four hours to ripen. Another very nice way to serve cherry ice cream is to stone and crush the cherries and add sugar to make very sweet. Chill on ice. Put a spoonful of the crushed fruit in small glasses and heap over vanilla ice cream.--Mary F. Snider.

Cherry Parfait

Add one cup of cherry pulp to two cups of thick whipped cream and a quarter of a cup of cherries. Flavor with a few drops of almond extract. Put in a mold, bury in ice and salt for three hours. Garnish with candied cherries.

Strawberry Sherbet

Use one quart of berry juice, four cups of sugar, the juice of two lemons, three pints of water and a few whole strawberries. Serve in a punch bowl with a block of ice, or freeze for frappe.--Annabel Lee.

Strawberry Parfait

Whip a quart of thick cream with a small cup of sugar; when stiff mix half a pint of strawberry juice in carefully. Turn into an ice cream mold, press the lid down securely; pack in salt and ice and freeze for three hours.

Frozen Strawberries

Stem two quarts of ripe strawberries, put in a bowl with the juice of two lemons and a pound of sugar; let stand one hour; mash the berries, pour over a pint of water, stir until the sugar dissolves, turn into a freezer and freeze.

Iced Strawberry Souffle

Cover two tablespoons of gelatine with cold water and let soak half an hour; set over the teakettle and stir until dissolved. Mix a pound of sugar and a pint of strawberry juice in a saucepan over the fire until they form a syrup. Beat the yolks of six eggs until creamy.


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Whip a quart of cream. Mix the syrup with the yolks of the eggs in a tin pan and set on ice; strain the gelatine into it and stir carefully until it begins to thicken, then mix the whipped cream in lightly, turn into an ice cream mold, pack in salt and ice and freeze for two hours.

Cherry Mousse

To a pint of double cream add three tablespoons of best confectioner's sugar, a cup of cherry juice and a drop or two of almond extract. Chill on ice, then whip until stiff. Turn into a mold, cover securely and bury in a pan of ice and salt for two hours.--Mary F. Snider.

Strawberry Mousse

Hull a pint of ripe strawberries and rub them through a fine sieve; add a cup of powdered sugar and an ounce of dissolved gelatine; set in a cool place until the mixture begins to thicken. Beat the whites of five eggs and stir them lightly into the mixture. Turn into a wetted mold, cover securely and bury in a tub of finely chopped ice and salt. Set aside for three hours and turn out.

Raspberry Cream in Pineapple Shells

Cut off the top of a large pineapple, then with a strong spoon scoop out the pulp, separating it from the hard core, which should be rejected. Sugar the fruit, let it stand some time, then pour off from it a cup of juice. Trim the pineapple shell at the bottom so it will stand firm and chill in the refrigerator. Mash well a pint of red raspberries, add a fourth of a cup of water, half a cup of sugar and the pineapple juice, and cook the mixture several minutes. Take from the stove, add the juice of a lemon, more sugar if needed, and strain through a cheesecloth. Beat a quart of cream and a cup of sugar until light and frothy, flavor with vanilla and freeze as ice cream; when half frozen add the fruit juice and finish freezing. Fill into the


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pineapple shell, set it in a deep mold or the freezer can and let it stand packed in ice and salt for an hour or longer. To serve, lift it from the mold on to a plate covered with a pretty doily, as shown in the illustration.--See Page XXI.

Rose Roll

A dainty cream is the rose roll shown in the illustration. Make one quart of ice cream from any foundation, flavor with one teaspoon of vanilla, one-half tablespoon of rose, color a delicate pink, freeze and line a pound baking powder can, fill center with a chocolate russe mixture made by dissolving one tablespoon of granulated gelatine in one-fourth cup of hot water, add three-fourths cup of powdered sugar and one tablespoon of vanilla; when cool fold in whip from two cups of cream. Cover the top with lining mixture and pack for two hours. Unmold on lace paper, garnish with a pink rose-bud and candied rose leaves.--See Page XXII.

Bombe Glace

Make a syrup from two cups of water and one cup of sugar, allowing it to boil for twenty minutes. Then add one cup of the red juice from blood oranges, color it darker if necessary with fruit red. Add two tablespoons of lemon juice and the grated rind of one orange, cool and freeze. Line it into a mold, fill with vanilla ice cream, cover, pack in salt and ice and let it stand two hours.--See Page XXX.

Muskmelon Frappe

Remove the tops of small nutmeg melons so as to form a cover. Take out all the seeds and membrane and scoop out as much of the soft pulp as can easily be removed. Cut this latter into small pieces. Place the seeds and membrane into a sieve to drain the juice, then add the latter to one quart of whipped cream, sweetened; turn this


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into an ice cream freezer and turn until stiff. When ready to serve, take the shells, which should have been chilled on ice, place the frappe cream in alternate layers with the melon pulp. Fasten a narrow ribbon looped bow on the lids with long pins; set the melons on lace paper doilies and serve with cake.--See Page XVII.

Angel Stars

Cook one cup of sugar and half a cup of water, pour this slowly into the whites of five eggs beaten stiff, beat until cold, add one quart of cream whipped. Flavor with vanilla and almond, pour into star shaped individual molds, pack and freeze. When serving sprinkle profusely with granulated sugar.--Linda Hull Larned.

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> Hot Desserts

Queen of Puddings

To a quart of milk, allow a pint of fine bread crumbs, a tablespoon of butter, one cup of sugar and the yolks of four eggs; flavor with the grated rind of a lemon, if liked (or a teaspoon of vanilla extract), and half a teaspoon of salt. Bake in a moderate oven and spread while hot with a layer of any acid jelly or preserves; strained apple juice is sometimes used. Make a meringue of the whites of the eggs and a spoon of powdered sugar, with or without a little lemon juice, and brown in the oven. To be eaten cold without sauce. If a meringue is not liked, three eggs, yolks and whites, may be used in the pudding, and jelly spread upon the top. This variation is good hot.

Tapioca Cocoanut Pudding

Take one-half cup of grated cocoanut with one-half cup of pearl tapioca in cold water to cover. Add one and one-half pints (three cups) of milk, three beaten eggs, one-half cup of sugar and a speck of salt. Mix well and bake in a buttered dish for thirty minutes. Serve hot with cream.

Walnut Pudding

Beat the yolks of three eggs till light and lemon colored. Gradually add to them half a cup of sugar, then one-third of a cup of soft bread crumbs, and a scant half cup of farina. Mix perfectly, fold in the whites of three eggs beaten stiff, and half a cup of broken nut meats. Pour into two layer cake pans which have been buttered and floured. Bake for half an hour in a slow oven. When slightly cooled put the layers together with a creamy sauce made as follows: Cream one-half cup of butter, add gradually


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one-half cup of sifted powdered sugar and two tablespoons of milk, added drop by drop. Flavor with one tablespoon of brandy. If desired this pudding may be served as it is, or with a sauce for which the following recipe provides:

Mix one-half cup of sugar, one and one-half tablespoons of flour and a dash of salt. Pour over this one cup of boiling water and cook five minutes. Add two tablespoons of butter and vanilla for flavoring. Serve hot.--Katherine A. French.

Cuban Pudding

Crumble a pound of sponge cake with half a pound of grated cocoanut, pour over this a pint of rich cream previously sweetened with loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in four well beaten eggs. Butter a pudding mold and arrange four ounces of preserved ginger around it, pour in the pudding carefully and steam for an hour and a half, serve with the syrup from the ginger, which should be warmed and poured over the pudding just before it is served.--Eleanor Marchant.

Prune Shortcake

Sift together, twice, two cups pastry flour, four teaspoons baking powder, one half teaspoon salt and three tablespoons sugar. Blend with this mixture one-half cup butter and add three-quarters of a cup milk mixed with the well-beaten yolks of two eggs. Make into large or individual cakes as desired.

Use best prunes, soak several hours. Then let them cook very slowly, without boiling, until tender but not broken, adding the sugar when half done. To one pint prunes allow two tablespoons sugar and a teaspoon lemon juice. When the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes


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with syrup poured over. On the top use prunes well drained. Then heap lightly with whipped cream, slightly sweetened.

Banana Meringue

Place in a baking dish bananas peeled, scraped and cut in quarters, cutting first lengthwise, then across. Pour over them lemon and pineapple juice, one part lemon to two parts pineapple. Sprinkle generously with powdered sugar and bake, covered, for one-half hour. Take from the oven, cover with meringue and brown delicately in a cool oven.

Puffs

Two eggs, one cup of sugar, one-half cup of butter, one cup of sweet milk, two cups of flour, two teaspoons of baking powder, one cup of raisins. Cream butter and sugar, add beaten eggs, flour and milk, alternately, then raisins rolled in flour. Steam in small cups half an hour. Serve hot with hard butter sauce flavored with sherry and nutmeg.--Mrs R. P. Bishop, Los Angeles.

Peach Bread Pudding

On a pint of fine stale bread or cracker crumbs pour boiling water and stir in a tablespoon of melted butter. After standing till thoroughly soaked, add two well beaten eggs and half a cup of sugar. On the bottom of a buttered pudding dish put a thin layer of this batter, over it a layer of sliced peaches, and so on, dredging each layer of peaches with sugar, till the dish is full, having batter at the top. In a moderate oven about an hour will be required for the baking. Serve with sweetened cream. This is an excellent way for using second quality peaches.

Peach Manioca Pudding

Into two cups of milk stir four tablespoons of manioca, and let the mixture come to a boil. Then add two beaten eggs, two tablespoons of sugar, two additional cups of milk, and a bit of lemon peel for flavoring, which will be better


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if grated. Pare and slice a dozen peaches, put them into a buttered pudding dish, sprinkle with sugar, and over them pour the manioca mixture, baking till done.--Mrs E. C. Gardner.

Cranberry Pudding

Wash a quart of cranberries, place in a two-quart granite ware saucepan with a pint of water, stew until tender, then add sugar to taste. Take a little more than a half pound of flour, add to this a heaping teaspoon of baking powder and a tablespoon of sugar, mix well together while dry, then add sufficient milk or cream to make a stiff batter, and with this cover the boiling cranberries. Put on the lid of the saucepan and let the pudding cook briskly until the crust is done. Any acid fruits, such as plums, gooseberries, currants or stewed rhubarb, can be used when cranberries are out of season.--Emilia Cowell.

Rice Croquettes

Six ounces of rice and one pint of milk boiled slowly until quite soft, add the grated rind of a lemon, remove from the fire, and mix in while hot one and one-half ounces of butter, one and one-half ounces of sugar, one gill of cold milk and two yolks of eggs stirred in one at a time very hard. Return all to the fire for half a minute, then spread on a dish to cool. When cold, sprinkle a pasteboard with bread crumbs, and form the rice into oblong shapes with a tablespoon, roll in egg, then in the bread crumbs, and then in the egg, and fry in hot fat.

Chocolate Bread Pudding

Soak two cups of bread crumbs in two cups of scalded milk, add two-thirds cup of sugar, two squares of chocolate previously melted, one teaspoon of vanilla. Mix well and bake in a buttered dish one hour in a moderate oven. Serve hot with whipped cream or hard sauce.

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Suet Pudding

One-half cup of milk, one-half cup of chopped suet, one-half cup of molasses, two cups of fruit and nuts chopped together, one cup of flour, pinch of salt, one small teaspoon of soda dissolved in warm water. Steam three hours. Any sort of fruit and nuts may be used.--Eva Snaith Barnes.

English Plum Pudding

Six ounces of fine bread crumbs, two ounces each of lemon, orange and citron peel cut into fine shreds, one-half ounce of mixed spices (cloves, cinnamon, nutmeg), one-fourth pound of chopped apples, one-half teaspoon of minced lemon rind, one-half pound of sugar, three-fourths pound of chopped and seeded raisins, three-fourths pound of currants, one pound of flour, one pound of finely shredded suet. Mix the ingredients thoroughly, then add six eggs and a little milk if needed. This should make a stiff batter. Boil in a pudding basin or mold. Time, five or six hours.--Mrs Jay B. Kline.

Mrs Clarke's Plum Pudding

Use one quart of bread crumbs, one-half cup of molasses, one-half cup of sugar, one cup of raisins, a small piece of citron, one nutmeg, one teaspoon of cinnamon, one-half teaspoon of cloves, three eggs, one cup of sour milk and one-half cup of suet. Steam for three hours.

Baked Apple Dumplings

One cup of butter and lard mixed, one quart of flour, salt to taste, three teaspoons of baking powder. Mix with milk. Pare and core apples. Roll out dough to cover each separately and fill the whole with sugar. Grate nutmeg over the top. Put in the pan with water to half cover. Put in that a half cup of sugar, and butter size of an egg. Baste while baking, allowing three-quarters of an hour, and your dumplings will come


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out with a delicious glaced brown crust. Serve with a hard or a liquid sauce.--Mrs L. S. Baumgardner.

Christmas Pudding

Take three-quarters of a pound each of chopped suet, stoned raisins, currants, sugar and dried bread crumbs, one-quarter of a pound of sliced citron, two chopped sour apples and the grated peel of one lemon. Mix together with one-half teaspoon each of cloves and salt. Add six eggs and one gill of rum or brandy. Steam for four hours in two buttered molds. Turn out on a hot dish, sprinkle sugar over the pudding, garnish with a sprig of holly, pour one-half cup of warm brandy over it and set it on fire as it goes to the table. Serve with

German Sauce

Mix the yolks of four eggs with one-eighth of a pound of sugar, add the grated rind of half a lemon. Stir over the fire until the mixture coats the spoon. Serve hot. The pudding may be made some days before the dinner and reheated.--Annabel Lee.

Scalloped Apples

Pare a dozen apples and slice thin. Butter a dish, put in a layer of apples, then a layer of sugar, cinnamon, butter and flour, then another layer of apples, etc, until the dish is full. Bake slowly for one hour.--Mrs F. B. Kellogg.

Swiss Pudding

Cream half a cup of butter and add gradually seven-eighths of a cup of flour. Scald in two cups of milk the grated rind of one lemon, pour over the first mixture and cook five minutes in the double boiler. Beat the yolks of five eggs till thick and lemon colored, gradually add one-third of a cup of powdered sugar, add to the cooked mixture and cool. Fold in the whites of the eggs beaten to a stiff froth. Turn into a buttered mold, cover, and steam one and a


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quarter hours. While steaming be sure that the water surrounds the mold to half its depth.

Plums in Batter

Make a batter with five tablespoons of flour, rather more than a pint of milk, and two eggs. Remove the stones from one pound of large plums, crack them, put the kernels inside of the plums and stir the plums in the batter with two tablespoons of moist sugar. Bake in a hot oven for about three-fourths of an hour. Sprinkle powdered sugar over the top and serve hot.--M. F. Snider.

Cherry Roly Poly

Remove the fiber and skin from five ounces of suet and chop it very fine; add half a pound of flour and one-fourth of a teaspoon of salt; mix well. Add sufficient cold water to make it stick together, and roll out on a well-floured board to the thickness of an inch. Cover well with pitted cherries, dust with sugar and roll quickly; tie in a well-floured cloth, leaving room for it to swell. Place in a kettle of boiling water and keep it boiling steadily for two hours, or it may be steamed for two hours and a half. Serve hot with any nice sweet sauce, or with sweetened cream.

Cherry Souffle

Moisten two tablespoons of flour with a little cold milk, then stir it smoothly into one pint of hot milk. Let it thicken over the fire, then set aside to get cool. Beat the yolks of four eggs light, add two tablespoons of softened butter, a pinch of nutmeg and a sprinkle of cinnamon. Mix in with the thickened milk. Add the whites of the eggs beaten to a stiff froth, one pint of stoned, drained cherries and a gill of thick sweet cream. Flavor with vanilla. Turn into a souffle tin and bake in a quick oven. Serve at once.--M. F. Snider.

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Indian Pudding

Scald one quart of milk, when boiling hot stir in three tablespoons of corn meal, the same of flour; wet up with cold milk and one tablespoon of butter. Let cool and add a well-beaten egg, one-half cup of sugar, one-quarter cup of molasses, one-half teaspoon of ginger, one-half teaspoon of cinnamon. Add one-quarter pint of cold milk and bake three hours. Eat with hard sauce.

Individual Strawberry Shortcakes

Mix and sift twice two cups of flour, one-fourth of a cup of sugar, four level teaspoons of baking powder, a pinch of nutmeg and one-fourth of a teaspoon of salt; rub in one-third of a cup of butter; add one egg, well beaten, to two-thirds of a cup of sweet milk. Mix on a floured pastry board, roll, cut with a cookie cutter, and bake in a hot oven twenty minutes. When done split, spread with soft butter, then with well sweetened strawberries. Cover the top layer also with strawberries, sprinkle generously with sugar, and heap over all sweetened whipped cream.--See Page XVII.

Marmalade Pudding

One-half pound of bread crumbs, one-half pound of brown sugar, one-half pound of beef suet cut very fine, four eggs and one small can of marmalade. Mix all together, put in close shape, and boil for three hours.--Mrs W. K. Muir, Detroit.

Cottage Pudding

Cream together one cup of sugar and one-fourth cup of butter; add one beaten egg, two-thirds of a cup of milk, one and one-half cups of flour, sifted with two teaspoons of baking powder. Bake in a buttered tin for thirty to forty minutes. One cup of stoned cherries or berries may be added to this recipe.

Apricot Souffle

Rub enough fruit through a sieve to make three-fourths of a cup of pulp.


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Heat in a saucepan and sweeten if needed. Beat the whites of three eggs until stiff and dry, gradually add the hot fruit pulp, and continue beating. Turn into buttered and sugared individual molds, having them three-fourths full; set molds in pan of water and bake until firm in a slow oven.

Peach Darioles

Pare and divide into halves sufficient peaches to make one quart. Add half a cup each of sugar and water, and cook until the peaches are tender. Reserve six of the halves unbroken and rub the remainder through a sieve. Reheat, and when boiling, add a rounded tablespoon of cornstarch, moistened in a little cold water, and cook in a double boiler for ten minutes. Take from the fire, add a tablespoon of lemon juice, a few drops of vanilla, and if not sweet enough, a little more sugar. Beat the whites of two eggs until stiff and dry, and add to them gradually the mixture, while it is still rather hot. Butter six dariole molds, coat with granulated sugar and place half a peach in the bottom of each. Fill about two-thirds full with the mixture and bake about fifteen minutes in a moderate oven. Turn out and serve immediately with sweet cream. If allowed to stand they are apt to fall. Old teacups or deep gem pans make very good substitutes for the dariole molds.

A Quince Pudding

To one pint of flour add two heaping teaspoons of baking powder. Sift together and add two tablespoons of warm butter, a little salt and water enough to make a smooth batter, not too stiff. Stir in one teacup of quince preserves. Bake quickly, sifting sugar over the top when nearly done. Serve with whipped cream well sweetened.--Mrs Kate B. Sherwood.

Jam Pudding

Three eggs, one cup of sugar, one cup of blackberry jam, one-half cup of butter,


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one dessertspoon of soda dissolved in hot water, one-half cup of sour milk, flour enough to make nearly as thick as cake dough. Bake in a shallow pan and serve hot with the following sauce: Two-thirds cup of sugar, butter the size of an egg, two tablespoons of hot water, one egg; cream together and set in a pan of hot water until creamy, being careful not to let it curdle.--Mrs O. C. Zinn, Hastings.

Berry Pudding, Steamed

One pint of flour, one teaspoon of baking powder, a pinch of salt. Make into a soft batter with milk. Put into well-buttered cups a spoon of batter, then one of berries, then another of batter. Steam.

Apple Pudding with Rice

Six sour apples, one cup of cold boiled rice, one pint of milk, one cup of sugar, the juice and rind of one lemon, and yolks of four eggs. Core and chop the apples; add the boiled rice and milk, beat the lumps out, add the other ingredients and bake. Beat the whites of the four eggs with a little sugar, spread on top and brown.

Huckleberry Pudding

Butter a pudding dish and line it with bread, cut in slices half an inch thick and buttered; remove the crust and cut the slices to fit the dish. Fill the lined dish with huckleberries, sprinkle over them sugar and the grated rind and juice of a lemon. Place some slices of buttered bread over the whole. Set the dish in a pan of water in a hot oven; cover the pudding with a plate and bake one and one-half hours. When the pudding is done put roughly over the top a meringue made of the whites of two eggs beaten to a stiff froth and two tablespoons of powdered sugar added to them. Return to the oven long enough to brown lightly and serve hot. A sauce may be served with this pudding or not.

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Blueberry Pudding

Beat two eggs light and stir into them one cup of milk and sifted flour enough to make a batter as thick as for pancakes. Put into the flour three teaspoons of baking powder. Butter a mold and put a layer of batter in the bottom, then a layer of blueberries. Alternate the layers until the mold is three-quarters full, cover it closely, and boil one hour. Serve with a rich sauce.

Blackberry Pudding

To make a blackberry pudding, soak two cups of stale bread crumbs in two cups of milk, add a little salt and three well-beaten eggs. Measure one and one-half cups of sifted flour and stir into it half a teaspoon of baking powder, and add to the other ingredients one and one-half pints of blackberries. Put into a buttered pudding dish and steam two hours. Serve with a rich sauce.--Mrs E. C. Gardner.

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> Invalid Cookery

Prune Jelly

Stew a cup of prunes in sufficient water to cover them well. When tender pour through a potato press or a colander, add an ounce of gelatine previously soaked for half an hour in a little water, return to the fire, sweeten to taste, let cook three minutes and pour in molds to cool.

Apple and Custard

Pare and core a large apple, fill the cavity with sugar. Put a little water in the bottom of a dish and bake. Make a custard of a cup of milk, a heaping teaspoon of sugar, a small teaspoon of cornstarch, yolk of one egg. Flavor to taste after boiling thick and pour around the baked apple. Use the white for a meringue; eat cold.

Slip

One tablespoon of cornstarch, a pint of boiling water, one small cup of sugar, juice and rind of one lemon. Boil till thick and pour in a baking dish. Beat the white of an egg with a tablespoon of sugar spread on top, brown slightly and serve cold with cold boiled custard.

Fruit Blancmange

A cup of any fruit juice, fresh or canned, heated, sweetened to taste and thickened with a tablespoon of cornstarch. Cook well and serve cold with milk. If a little less cornstarch is used, and, when nearly cold, the stiffly beaten white of an egg is added, a delicious float is the result. All juices should be strained.--Mary M. Willard.

Egg Cream

Two eggs, two tablespoons of sugar, juice and grated rind of half a lemon. Separate yolks from whites of eggs and


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beat with sugar in bowl until both are well mixed, then add lemon juice and rind and place the bowl in a dish of boiling water on the stove. Stir slowly until the mixture begins to thicken, then add beaten whites of eggs and stir for two minutes, or until the whole resembles very thick cream. Remove from the fire and pour into a small pudding dish and cool. Serve in small dainty cups or glasses.--Mrs John A. Oberg, Rockford.

Gruel for Invalids

Put a pint of water on the stove and as it heats stir in two tablespoons of oatmeal and a pinch of salt. When the gruel is well boiled, break an egg into a bowl and beat it light with enough sugar to sweeten it; pour the boiling gruel on the egg and sugar, and beat hard. A wineglass of sherry may be added if desired.--Mrs Sarah N. McCandless, Pittsburg.

Rice Water

Two tablespoons of rice, one quart of boiling water. Simmer two hours, strain, add a pinch of salt, sugar and brandy to taste. Use either hot or cold. A few raisins can be boiled in with the rice sometimes.

Beef Tea and Oatmeal

A tablespoon of well-cooked oatmeal and a cup of beef broth to thin it. Season to taste; serve hot with toast.--M. M. Willard.

Sponge Cake

Two cups of sifted flour, one and a half cups of pulverized sugar, a half cup of cold water, two tablespoons of lemon juice, two teaspoons of baking powder, four eggs. Beat the yolks, add sugar, half to yolks and half to whites; when both have been well beaten, stir gently together and then add water and flour. Do not beat, and bake till the cake leaves the side of the pan. This is the "invalid's


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own," and is very good, no matter how dry it becomes.

Blancmange

One and a half tablespoons of cornstarch, one of sugar, a pint of milk, a pinch of salt. Let the milk come to a boil; add the starch, dissolved in a little cold water, salt and sugar. Stir till thick, then cook for thirty minutes in a double boiler. When it has partly cooled, add a beaten egg and any flavoring desired. Serve with milk when cold.

Tapioca Jelly

One-half cup of tapioca, two cups of water, one-half cup of sugar, juice and rind of one-half lemon. Cook the tapioca in the water for one hour, using a double boiler. At the end of that time add the lemon and sugar, and three teaspoons of brandy. Strain and serve cold with milk. This is one of the few things for the sick of which enough can be prepared for several meals.

Cracker Pudding

A cup of milk, one tablespoon of cracker crumbs, yolk of one egg. Bake and make a meringue of the white and a generous tablespoon of sugar. Flavor with vanilla and serve with sweetened milk.

Baked Custard

One egg beaten light, a scant pint of milk, two teaspoons of sugar. Pour in a small buttered pan, grate nutmeg over the top, set in a larger pan of boiling water, and bake in a moderate oven. Watch it or it will cook too much. Insert a knife blade and if it comes out clean the custard is done. Serve ice cold.

Chocolate Pudding

A cup of milk, a scant cup of bread crumbs, one tablespoon of dry cocoa and same of sugar mixed together, yolk of one egg. Bake in moderate oven. Make


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a meringue of the white and a tablespoon of pulverized sugar. Serve either hot or cold with milk.

Orange Pudding

One-half cup of sugar, two tablespoons of rolled cracker crumbs, one egg, one small orange (grate the rind of half only), a pint of milk or water. Bake like custard and serve cold.--Mary M. Willard.

Ham Toast

Mix with one tablespoon of finely chopped ham the beaten yolk of an egg and a little milk. Heat over the fire without boiling. Spread on thin buttered toast.

Omelet

Beat one egg separately, the white till stiff, but not dry. Add one tablespoon of milk to the yolk, mix well, stir in the white and pour at once into a hot buttered pan. Set in a quick oven till a delicate brown. Loosen the edges, lift up one end with a cake turner, fold over and serve at once. This omelet does not toughen or get heavy.

Shirred Egg

Beat one egg very slightly with a fork, add a tablespoon of milk, and mix. Pour into a hot pan where a teaspoon of butter has melted. Stir constantly with the fork until thick and creamy. Serve on hot buttered toast.

Sweet Rolls

One quart of potatoes, boiled and mashed. Add one cup of sweet milk, two eggs beaten light, one scant cup of sugar, a teaspoon of salt, and flour enough to make a thin batter. Let rise. When light, make into a stiff dough and let rise again, then make into light rolls. Bathe the tops with milk, sprinkle with cinnamon and bake quickly. No shortening is needed, and they must be kept twenty-four hours before using. Then


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slice, butter thinly, and toast before a bed of glowing coals. These will be good as long as they last.--Mary M. Willard.

Milk Soup

A pint of boiling milk poured over three tablespoons of fine cracker or bread crumbs. Salt to taste.

Syllabub

Dissolve a generous teaspoon of sugar in a tablespoon of brandy. Put in a pint cup and milk into this from the cow till the foam reaches the top.

Beef Broth and Egg

Make a good broth and pour over a well-beaten egg. Season with salt and serve with a slice of delicately browned toast.

Egg Water

Stir the whites of two eggs in a half glass of ice water. Add salt or sugar to taste. This is especially good for bowel troubles.

Apple Water

Six sour, juicy apples; slice in a stone pitcher, add a tablespoon of sugar and pour over it one quart of boiling water. Cover closely, and when cold, strain. Mildly laxative.

Bran Tea

This is so good and nutritious it ought to be more widely used. Add one pint of boiling water to one-half pint of wheat bran. Let stand on the back of the stove for an hour, but do not boil. Strain and serve with sugar and cream same as coffee.

Potato Soup

One generous tablespoon of mashed potato. Add gradually a pint of new milk. Place on the stove and when hot stir in a heaping teaspoon of cornstarch dissolved in cold milk. Let boil up several times. Season with salt and celery salt, or a sprig of parsley. The


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potatoes must be free from lump. Rice may be substituted if liked, but must also be mashed and the milk added slowly.--M. M. Willard.

Posset

Boil a cup of milk and stir in one tablespoon of molasses. Let boil up well, strain and serve.

Milk and Albumen

A pint of new milk, unbeaten whites of two eggs, a small pinch of salt. Put in a clean quart bottle, cork and shake hard for five minutes.

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> Meats and Poultry

Veal Souffle

Make a sauce of one tablespoon of butter, one tablespoon of flour, one cup of hot milk or stock, half a teaspoon of salt and a few grains of pepper. Add one cup of chopped veal and one-fourth cup of stale bread crumbs. Remove from the fire, add the yolks of two eggs beaten light. Fold in the whites beaten stiff. Bake thirty minutes in a buttered mold set in a pan of hot water in a moderate oven.

Frankforts in Cream Sauce

Make a cream sauce of one and a half tablespoons each of butter and flour and one cup of milk. Season with pepper and salt. Skin four Frankfort sausages. Cut into pieces about an inch long and bring them to the boiling point in the sauce.--Stella A. Downing.

Chicken Pudding

One-half pound of flour, one quart of milk, four eggs, six ounces of butter, one large or two small chickens. Season very highly with pepper and salt. Serve immediately upon baking. Line the dish with the chicken, pour batter over it. Have the dish hot before the chicken is put in.--Margaret Sutton Briscoe.

Spiced Beef (or Beef a la Mode)

One piece of the round of beef (known as the "pot roast"), weighing from three to five pounds. Put two tablespoons of butter in a stewing kettle over a hot fire; when butter melts, brown the meat on both sides. Remove the meat temporarily and add flour to the butter; let it brown and thicken, then add three pints of boiling water, one bay leaf, one sprig of celery, some parsley, and one large onion with a clove stuck in it,


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two carrots, one turnip, one tablespoon of salt and one shake of pepper. Replace the meat in this liquid at once and let it simmer for at least six hours. Turn the meat over and stir it occasionally. The secret of the success with this dish is slow cooking. When finished it should be as tender as bread. Place the meat on a hot platter, strain the gravy over it and serve garnished with sliced boiled carrots and sprigs of parsley. The gravy should be thick and of a dark brown color.--Mrs William Hutton Blauvelt.

Duck

Pick, singe and wipe outside. Salt and pepper the inside after carefully drawing and wiping out with a piece of old linen. Do not wash them. Cut off the wings at the second joint and truss the duck neatly. Roast in a very hot oven from fifteen to twenty minutes, in a baking pan containing a little water; baste frequently. Celery or onions, or apples, cored and quartered, are sometimes placed inside the duck to improve the flavor.

Meat Loaf

Two pounds of chopped beef, one pound of chopped pork, two eggs, four teaspoons of milk, five crackers, roll fine, salt and pepper. Mix in loaf with bits of butter on top. Bake one hour.--Mrs Henry N. Wilson.

Creamed Chicken

One chicken of four and one-half pounds or two of six pounds, four sweetbreads, and one can of mushrooms. Boil chicken and sweetbreads, and when cold cut up as for salad. In a saucepan put four coffeecups or one quart of cream; in another four large tablespoons of butter and five even ones of flour. Stir the latter until melted, then pour on the hot cream, stirring until it thickens; add and stir in a small half of a grated onion and a very little nutmeg, and season highly with black and red pepper.


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Put chicken and ingredients together, with sweetbreads and mushrooms (which if large should be cut in four pieces), in a baking dish, cover with bread crumbs and piece of butter, and bake twenty minutes. It can be made without sweetbreads by using more chicken, but it is not so good.--Mrs Edgar E. Bartlett, Rockford.

Chicken Terrapin

Make a sauce with two level tablespoons of butter, two of flour and one cup of cream, or half cream and chicken stock. Season with salt and pepper. When boiling hot remove from the fire, add two well-beaten eggs and one pint of chopped cold chicken. Butter individual dishes or one baking dish, pour in the chicken mixture and place the dishes in a pan of hot water. Spread crumbs on the top and bake in a moderate oven for twenty minutes. Serve at once.

Baked Ham

Soak the ham in cold water over night (old hams require two nights and a day). After soaking, scrape well. Make a quart of flour into a very stiff paste and cover the entire skin side; place the ham perfectly level in a roasting pan and fill pan with cold water. Replenish occasionally with hot water while baking. For a seven to eight-pound ham bake about three and one-half hours; for one weighing eight to ten pounds four to five hours.

Chicken Pie Crust

Sift together two and one-quarter quarts of flour, two and one-half teaspoons of baking powder, one-half teaspoon of salt. Rub into the flour one cup of lard and one-third pound of butter. Moisten with one pint of milk. Place on a board and roll in one and two-thirds pounds of butter in four rollings. Line the sides of the dish and arrange four chickens stewed until nearly tender,


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with the largest bones removed. Cover with the remaining crust, cut an opening in center for the steam to escape.

Imperial Scallop

One cup of chopped ham, one and one-half cups of cream sauce, three hard-boiled eggs, one-half cup of fresh bread crumbs, with a large teaspoon of melted butter. Stir the chopped ham in cream sauce, put one-half in a baking dish, add the chopped eggs, then the rest of ham, cover with bread crumbs, and bake until it is a very light brown.--Miss A. Waring.

Frizzled Beef

Use a quarter of a pound of dried beef, tender, crimson and shaved very fine. Into the pan put one tablespoon of butter, let it melt, then add one and one-half tablespoons of flour. Rub to a smooth paste, pour in one cup of thin cream, add a dash of paprika, then the beef. Allow it to boil up, then serve on rounds of toast.

Roast Turkey

Remove the crusts from a stale loaf of bread. Break the loaf in the middle and grate or rub the bread into fine crumbs. Season highly with salt and pepper. Add a cup of diced celery, cooked tender. With a fork mix celery and seasoning well through the crumbs, then sprinkle over and through them three or four tablespoons of melted butter. With a spoon put the prepared crumbs in the place from which the crop was removed until the breast becomes plump. Put the remaining crumbs in the body. Do not pack the crumbs closely in either crop or body, but allow room for them to swell when moistened by the steam from the turkey in cooking. Fold back the wings. Press the legs close to the body, crossing the drumsticks in front of the tail. With small skewers and strong cord fasten in proper shape. Place the turkey, back up, on a rack in the roasting


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pan. When the back is browned turn the turkey over, and when the breast and sides are nicely browned, baste with a thin gravy every ten or fifteen minutes until the fowl is cooked. An eight-pound turkey will cook thoroughly in two hours. Use the water in which the celery was cooked to make basting gravy for the turkey.--Emma P. Ewing.

Lamb Terrapin

Take slices of the meat which have been left and cut into fine dice. Two cups of these dice will be required to feed a party of eight. Make a sauce in the chafing-dish, using two tablespoons of butter, one tablespoon of flour, one teaspoon of mustard, one tablespoon of currant jelly, one tablespoon of Worcestershire sauce, a dash of paprika and salt, one cup of white stock, a quarter cup of cream and the yolks of three hard-boiled eggs pressed through a potato ricer. Beat this with a whisk till smooth, add the diced lamb, allow it to boil up, then sprinkle in the whites of the eggs cut fine and two tablespoons of sherry. Serve on slices of buttered brown bread toast.

Roast Lamb

Wipe the meat with a damp towel, place in a baking pan, and dredge with pepper. Add a cup of boiling water and a teaspoon of salt to the pan. Baste every ten minutes, and let bake fifteen minutes to the pound in a very hot oven. When done take up on a heated dish, garnish with cress and serve with mint sauce and green peas.

Boiled Quarter of Lamb

Take a plump hind leg, put into a kettle and cover with boiling water. Set over the fire and let come to a boil, pour in a pint of cold water and let simmer gently until done. Take the meat up on a hot dish, garnish with boiled cauliflower and serve with caper sauce.

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Braised Shoulder of Lamb

Bone a shoulder of lamb, leave the knuckle and fill the cavity with a rich bread stuffing; tie it neatly in shape and wrap in a buttered paper. Lay in a deep pan with two ounces of butter, a sliced carrot and turnip each, an onion stuck with cloves and a bunch of sweet herbs. Pour over sufficient stock to cover the bottom of the pan. Set over a slow fire and let simmer gently, baste every ten minutes. When nearly done lift from the pan, remove the paper; brush the meat with melted glaze and set in the oven to brown. Take up the shoulder on a heated dish. Strain the gravy and pour around it. Garnish with a puree of green peas and serve with maitre d'hotel sauce.

Veal Loaf

Chop very fine four pounds of raw lean veal, a quarter of a pound each of ham and salt pork. Mix with the meat one cup of stale bread crumbs soaked in milk, a quarter of a cup of melted butter, one teaspoon each of salt, paprika and onion juice, one-quarter teaspoon each of allspice, cloves and nutmeg, the grated rind and juice of one lemon and two well-beaten eggs. Press into a buttered bread pan and cover the top with lardoons of salt pork; bake one hour. Cut when cold into thin slices.

Beef Loaf

Put three pounds of round steak with a few bones into two quarts of cold water, season with one teaspoon of salt and cook till tender. Allow the meat to cool in the liquor. Remove the meat, rejecting the bones and skin, and put through a meat chopper, using the medium knife. Boil the liquor till it is reduced to two cups, then put in the meat, one-fourth teaspoon of paprika, juice and grated rind of one lemon, two tablespoons of vinegar, quarter of a teaspoon each of ground cloves, allspice and nutmeg.


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Pour the mixture into a buttered mold and set in the refrigerator to cool. Turn out on a platter, cutting in neat slices. Serve with it beet salad.

Fried Chicken Clean and wash a chicken of the frying size, twice the age of a broiler; cut it up, dividing the breast into two pieces, and lay it in cold water for half an hour. Have on the stove a frying pan with lard an inch deep in it. Season the chicken well with salt and pepper, and dredge well with flour. Drop into the boiling lard and turn frequently till it is beautifully brown. It must not cook done on one side before turning on the other, as it will not be so evenly and nicely cooked. Maryland cooks often invert a pan over the frying chicken in order to cook it in the very best way.--Marian V. Dorsey.

Stuffed Ham

Take a well-smoked ham and boil it till it is about half done. Let it get cold and skin it. Then get a good parcel of cabbage sprouts, a handful of parsley, a small piece of stale bread, and chop them all up together, with plenty of black pepper. Make gashes in the ham with a sharp knife about an inch apart from the hock down clear across the ham and then stuff it to the bone. Bake till done, say an hour or two.--Margaret Sutton Briscoe.

Veal Cutlets

Cut slices of veal in pieces for serving, sprinkle with salt and pepper, dip in flour, egg and crumbs and fry slowly, until well browned, in salt pork fat or butter. Pour over one and a half cups of brown sauce, and cook slowly on the back of the range until tender. Arrange on hot platter and strain sauce around cutlets; garnish with parsley.

Brown Sauce: Brown three tablespoons of butter, add three tablespoons of flour and stir until well browned. Add


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gradually one and a half cups of brown stock or water. Season with salt, pepper, lemon juice and kitchen bouquet. The trimmings and bones from the cutlets may be put on with one and a half cups of cold water, allowed to boil slowly, strained and used for stock in the sauce.--Miss Stella A. Downing.

Pan-broiled Steak

Remove extra fat from the meat. Heat a frying pan very hot without any fat. Sear the meat on both sides, then cook more slowly until done. Steak one inch thick should be cooked five minutes. Season and serve on a hot platter.

Snowball Croquettes

Prepare chicken croquettes in the usual way, but with the white meat only, remembering that this will absorb more sauce in mixing than when the whole fowl is used. Form into round balls, dip in crumbs, egg and crumbs again. Stick all over them, every quarter-inch or so, pieces of gelatine as it comes from the box. You can vary these croquettes farther by rolling in the center of each one an oyster, parboiled and dried, a slice of truffle or a piece of sweetbread which has been cooked and seasoned.

Make a white sauce of three-quarters of a cup of cream and the same of water in which the fowl was cooked. Season to taste with salt, cayenne, celery salt and onion juice, and thicken in the usual way. Add, in this case, just a touch of damask-rose color paste.--Anne Warner.--See Page XXIII.

Rice and Chicken Croquettes

One cup of cold chicken, chopped fine and seasoned with salt and pepper, one cup of cold boiled rice. Heat both together in a double boiler, adding a little milk, if the mixture seems dry. When hot, stir in one egg beaten light, and when it is thoroughly mixed, remove from the fire. When the mixture is cold, form into croquettes, roll in egg, then in


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fine bread or cracker crumbs and again in egg, and fry in hot lard.

Italian Stew

Fry out a slice of salt pork. Have three pounds of beef for a pot roast cut in pieces; brown these in the pork fat. Put the meat in a large saucepan without water, add four onions cut in pieces, six tomatoes peeled and sliced (canned tomatoes will do), and a bunch of sweet herbs and parsley chopped fine, with a spoon of salt. Cover and stew four or five hours on the back of the stove. The cover should be tight, and the process slow, until the vegetables have melted away, and the meat is tender.

Roasted Turkey

Stuff two small hen turkeys with either mushrooms, chestnuts or oysters. If mushrooms or chestnuts are used, boil them until tender, mince them with their liquor, mix with bread crumbs, butter, salt, pepper and cream. If oysters are used, parboil them slightly, mince them and use their liquor. Skewer legs of the turkeys close to the bodies, tuck their necks into the breast openings, spread the turkeys with a paste of butter and flour, add salt and pepper and cover with stalks of celery, using both the white and greenish-white parts. Add a little hot water to pan and baste frequently. Lay tiny sausages around the turkeys the last hour, remove celery to brown the turkeys. Bake them two hours, then serve them on a platter neck to neck and garnish them with sausages, watercress and lady apples, putting one cored apple on the end of each short drumstick.

Cook one tablespoon of butter with a teaspoon each of minced onion, carrot, parsley and celery, add a bit of thyme, tiny piece of bay leaf, a few peppercorns and three tablespoons of flour, when boiling add the strained liquor from the pan and the giblets boiled and minced. Strain and serve in a boat.--Linda Hull Larned.

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Jellied Chicken with Mayonnaise

One five or six-pound chicken, one can of French mushrooms, one small onion, six cloves, four hard-boiled eggs, twelve olives, three tablespoons of capers, one package of gelatine. Put the chicken, cloves and onion in three pints of cold water; season with salt and pepper, and boil slowly. When tender, take off and let the chicken and broth get cold. Then cut the chicken in dice-shaped pieces and season; skim the cold broth, removing all the fat. Put the gelatine in a little more than a cup of the broth; place the rest of the broth on the fire with about three-fourths of a cup of the mushroom juice, let come to a good scald, then pour the hot broth on the dissolved gelatine. Curl the olives and cut the eggs and a few of the mushrooms in thin slices and decorate the bottom of the mold, then lay the minced chicken in carefully (lightly), adding a few of the mushrooms from time to time. Strain the broth and pour on just enough to cover well. Set away to harden. Serve with mayonnaise dressing.--Mrs F. B. Kellogg.

Roast Goose

Select a young goose weighing eight to ten pounds. Wash and scrub the skin thoroughly and cleanse with warm water. Wipe the fowl dry and stuff with six potatoes boiled and mashed, mixed with one teaspoon of salt, one-half teaspoon of white pepper, one teaspoon of sage, one tablespoon of onion juice and two tablespoons of butter. Never stuff poultry of any kind full, but leave some room for the stuffing to swell. Sew and truss the goose and steam it for one-half hour to draw out the oil. Then place in a pan, dredge with salt, pepper and flour and roast in the oven, pouring in a little hot water when it begins to brown, and basting often. Cook for about one hour and a half, or until brown and tender. Remove the goose to a hot platter, pour off the oil in the pan and make a brown


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gravy with flour and water, as for roast turkey. Garnish the goose with celery tops or cress, and serve with brown gravy in a gravy boat, and cider apple sauce.

Sweet Potato Stew

Cut a pound of round steak into small pieces, put into a granite ware saucepan, cover with hot water and place on the stove. When about to boil, remove the cover and carefully skim off the dark scum which will rise to the top. Put a small piece of butter and salt and pepper to taste, two or three onions cut small and the same number of tomatoes. Then pare and cut up three or four sweet potatoes and with these completely cover the other ingredients. Allow it to boil quickly for a few minutes, then simmer for two or three hours. This stew will bear reheating, as the sweet potatoes never become sodden like their Irish cousins.--Emelia Cowell.

Hash

Three-eighths cup of cooked meat cut into cubes, one-fourth cup of cold boiled potatoes cut into cubes; cook one-fourth teaspoon of fat and one-half teaspoon of flour in a stewpan until brown, add one-half cup of cold stock or water and season with a teaspoon of onion juice and pepper and salt. When this gravy is the proper consistency then turn in the cubes of meat and the potatoes, and when thoroughly heated serve with toasted crackers or bread, with parsley as garnish.

Breast of Lamb Broiled

Trim a breast of lamb and put it in a saucepan, cover with stock, add a bunch of sweet herbs, a slice of onion, a piece of mace and two or three cloves; set over the fire to simmer gently until tender. Take up, dredge with salt and pepper, brush over with beaten egg and grated cracker and broil over a clear fire until brown on both sides. Take up on a


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heated dish, pour over a little melted butter, garnish with asparagus tips and serve with brown caper sauce.

Breaded Chops

Cut a loin of lamb into chops three-quarters of an inch thick. Dip each one in beaten egg and lay on a meat board. Mix a teacup of grated bread crumbs with a saltspoon of salt, a pinch of black pepper, a tablespoon of minced parsley and a little grated nutmeg. Roll the chops in the bread crumbs and fry in boiling fat