MSU Libraries >> DMC >> Digital Collections >> Feeding America >> Book Content

Title: The Neighborhood Cook Book
Author: Council of Jewish Women
Publisher: Portland, Oregon: Press of Bushong & Co.

---

View page [11]

> APPETIZERS

"If nature did not give you
That which is yours by right
Just nibble at these dainties
To give you appetite."

Anchovy Relish

Cut pieces of bread round. Wash and make the anchovies boneless; chop them fine. Take a piece of sweet butter (tablespoon) for one dozen anchovies; stir to a cream. Put it on the bread. Grate the white of eggs on top, or the yellow, or use both. Garnish with parsley.

Artichoke Relish

On small squares of toast, spread pate de foie gras, place artichoke hearts on top, filled with chopped olives and mayonnaise.

Artichoke and Shrimps

Take an artichoke which has been boiled, scoop out and fill with shrimp salad; serve a small caviar sandwich on the same plate.

Algerian Hors d'Oeuvre

Select four fine lemons, wipe carefully, cut in halves and scoop out the pulp. Remove the tough inner skin and seeds, and to the pulp add one box of boneless sardines, and fill shells.

Canape Lorenzo

Chop a medium sized shallot, fry without coloring in two ounces of butter; add one tablespoon of flour, and in one minute one pint of cream. When hot, add one pint of crab meat, salt, and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast


View page [12]
on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows:

Mix well together one-quarter pound butter and one-half pound of grated cheese. Powder with paprika. Put your canapes on a buttered dish, and color in the oven.

Caviar Canape a la St. Dunstan

Spread caviar on squares of hot buttered toast. Season with a little lemon juice. Put on a slice of tomato, on top of which is a bit of thick mayonnaise.

Cheese Canape

Toast circular pieces of bread, sprinkle with a layer of grated cheese, season with paprika, cayenne, mustard and salt. Place on tin sheets, and bake until cheese is melted.

Chicken or Goose Livers

Boil livers until very tender, take from water and mash while hot. Add piece of butter, salt, pepper, paprika, Worcestershire sauce, and juice of a lemon. Spread on toast. Put a slice of hard boiled egg in center, with a bit of caviar on the egg.

Combination Appetizer

Cover a medium sized plate with lettuce (cut in ribbons). At suitable intervals arrange the following: One artichoke heart covered with caviar; one rather thick slice of a large sized tomato, on which has been placed a layer of asparagus tips, with mayonnaise; one beet (boil and if liked, dipped in French dressing) scooped out sufficiently to hold one-half an egg which has been filled with chicken liver postate. Garnish with a few assorted stuffed olives and a slice of lemon sprinkled with paprika. Serve well chilled.

Dressing for Crab, Lobster, or Shrimp Cocktail

One tablespoon mayonnaise, one teaspoon Chili sauce, one teaspoon chopped green pepper, one teaspoon chopped pimentos, salt, paprika and a little vinegar.

View page [13]

Crab Cocktail

For two large crabs use the following ingredients: One full cup mayonnaise, juice of one lemon, one tablespoon Worcestershire sauce, one-half bottle or a little more Chili sauce, one large bell pepper and two pimentos chopped fine, salt, paprika, pepper. This serves seven people.

Eggs a la Russe

Have eggs boiled hard (twenty minutes). On a lettuce leaf, place a slice of tomato, then half of a hard boiled egg. Have caviar mixed with grated onion, pepper and lemon juice. Spread on the egg, and then spread with mayonnaise. Sprinkle finely chopped parsley on top.

Egg Appetizer

Boil eggs hard. Cut a slice off the end so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs. Caviar, mixed with some finely chopped onion (pepper and lemon juice may be used instead of sardellen butter), but mayonnaise must be used over the caviar.

Eggs in Jelly

Make a jelly that is firm, but will quiver, of any good gelatine, flavored with soup stock that has been well strained. It is better to make it the day before in order to have a firm jelly. Arrange slices of cold smoked tongue cut mediumly thick in the bottom of a mold. On each slice of tongue place a poached egg and allow the egg to cool. Be sure that your eggs are poached in the rings, are well done, and perfect in shape. Melt your gelatine and stock and allow them to cool, not to stiffen, and pour over the eggs, filling the space. Serve individually on top of lettuce leaf and decorate plates according to fancy. If liked, serve with mayonnaise.

View page [14]

Grape Fruit Salad

Remove from the skin the cells and juice; add a little sugar, and if desired, chopped pineapple and a few Maraschino cherries. Serve very cold in thin glasses, surrounded with crushed ice, or in fruit shells.

Marrow Bones

Six marrow bones, one teaspoon salt, parsley. Have your butcher cut the marrow bones three inches thick and scrape the sides perfectly clean. Place in a hot oven for six minutes. Salt and send to table at once. Dress in a parsley bed and serve with toast points.

Hot Oysters Hors d'Oeuvre

Stamp out rounds of bread two inches in diameter and one-fourth an inch thick. Spread these with butter and brown them in the oven, or in a frying pan in a little hot butter. Spread with anchovy paste, and on the paste set a small piece of bacon, hot and broiled to a crisp. Over the bacon set a hot broiled oyster. Spread with maitre d'hotel butter. Sprinkle the oysters with a very little finely chopped parsley and serve at once.

Filled Lemons

Cut lemons basket shape, scoop out and fill with asparagus tips and pour mayonnaise over them. Serve individually, and around the lemons put a sardine, an olive, and some caviar, and serve on greens.

Oyster Relish

Choose fine ripe tomatoes, skin and take out centers. Fill with a dozen blue point oysters, some finely chopped celery, a dash of tobasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a bed of lettuce leaves, and cover with mayonnaise.

View page [15]

Canned Pears, Stuffed

Fill the open spaces in canned pears (halved) with preserved ginger, cut fine. Place pear on crisp lettuce leaves. Surround with whipped cream, garnish with thin slices of preserved ginger. Canton ginger is the best.

Plaza Appetizer

To each person--one hard boiled egg. Remove yolk without breaking white, and refill with caviar and a bit of minced onion. Put top of egg on again. On each plate place one crisp lettuce leaf, on that a small square of toast, on which is a heart of artichoke. Place the filled egg on this, and last, a sardellen which has been separated and cleaned.

Shrimp, Anchovy, Caviar Canape

Have ready round pieces of toast. Spread them carefully with caviar. Chop the yolks and whites separately of two hard boiled eggs. Put a row of chopped white around edge of toast and then the chopped yolks. On the top of each canape place three whole anchovies and one shrimp. Garnish with a bit of parsley and lemon. Serve on lettuce leaf.

Tomato Aspic With Shrimps

Can of tomatoes, two teaspoons sugar, one-half bay leaf, salt, pepper, paprika, parsley. Boil for a few minutes, strain, and add to one-half box Knox's gelatine dissolved in one-half cup boiling water. When slightly thick, mix with half pound of shrimps, and fill individual, or one large mold. Serve on lettuce leaves with mayonnaise.

Watermelon and Canteloupe Balls

Select ripe, sweet melons; cut the meat of same with a potato cutter (used for cutting small round balls) and chill. When ready to be served, arrange in high stemmed glasses, and pour over champagne, or other sweet wine. Can be used for luncheons or dinners.

View page [16]

Schacht Cocktail
(Hotel Portland)

One oyster, one clam (hard shell), two crab claws on lettuce, caviar on lettuce, one piece of lobster, two anchovies, a teaspoon of minced onion, one-half lemon. Serve on ice.

Westphalia Ham and Chicken Salad

Make a cornucopia of Westphalia ham (tie with a colored ribbon to match table decoration). Fill with chicken salad.

Salted Pecans

Immerse the nuts in water for a few moments, then drain and dry thoroughly. Put them into a baking pan, and add one-half ounce of butter to one pound of nuts. Sprinkle liberally with salt. Put in a moderate oven, shifting the nuts every few moments, until crisp, then spread on soft paper to cool.

Salted Almonds

Blanch and dry the nuts thoroughly. Put them into a baking pan, allowing one-half ounce of butter to a pound of nuts. Sprinkle with salt, and put into a hot oven, gradually lessening the heat, and turning them frequently with a spoon until a golden brown. Remove from the stove, and spread on soft paper to cool.

View page [17]

> BREAKFAST DISHES

"I like breakfast time better than any other moment of the day, no doubt has settled on one's mind then, and it presents a clearer mirror to the rays of things."

> CEREALS

Table for Cooking

Use one teaspoon salt to one quart water. In using prepared cereals, cook them at least twice as long as the time given on the package.

Rolled wheat, rolled oats, rolled barley: Two to three cups water to one cup meal. Cook one hour.

Cornmeal and coarse oatmeal: Four cups water to one cup meal. Cook two to three hours.

Fine hominy: Four cups water to one cup meal. Cook one hour.

Cream of wheat, farina, germea, wheatine: Five cups water to one cup meal. Cook one-half hour.

Method of Cooking

1. Measure water and put in upper part of double boiler. Put on stove to boil.

2. Add salt, and when boiling, sprinkle in the required amount of meal, stirring all the time to prevent lumps.

3. When thickened, put into the double boiler and cook the required length of time. Do not let the water in the lower part of boiler boil away.

4. Serve with milk or cream.

View page [18]

Baked Eggs

Butter a muffin pan. Break an egg into each compartment, being careful not to break the yolk. Put on each egg a bit of butter, a little salt and pepper, and bake in the oven from four to six minutes. Nice to serve with a creamed shrimp gravy.

Eggs Buckingham

Make slices of milk toast, and arrange on large platter that can go into the oven. Scramble eggs, leaving slightly underdone. Pour over toast, and cover top with grated cheese or catsup. Return to oven, and if cheese is used, let remain in oven until cheese is melted. If catsup is used, just leave in oven long enough to harden eggs a bit.

[Illustration: An illustration of a cereal box.]

Golden Rod Cereals are Guaranteed to be pure, clean and wholesome.

Give the children a chance to enjoy
GOLDEN ROD
Oats
Wheat Nuts
Pancake Flour
for Breakfast

Send 2 cent stamp for our Receipe Book

In answering these ads, please mention Neighborhood Cook Book.

View page [19]

Creamed Eggs

Melt one teaspoon butter; add one-half cup sweet cream, salt and paprika. When hot, slip in four eggs, one at a time. When they are set, sprinkle with grated cheese, lay each egg on a piece of toast, pour over the cream, and serve at once.

Eggs in a Nest

Separate the white of an egg from the yolk. Beat white stiff and dry; put it in a cup or small bowl, and make in the top of it a hollow the size of the yolk. Then put the yolk in carefully, and cook in a covered saucepan containing boiling water, until the white is firm (about two minutes). Serve in a cup.

Eggs Vermicelli

Two and one-half tablespoons butter, two and one-half tablespoons flour, one and one-half cups milk, one-fourth teaspoon salt, one sprinkle pepper, four to six slices toasted bread, three hard boiled eggs. Make a white sauce of the first five ingredients. Chop whites of eggs, and add to white sauce. Pour over toasted bread. Press the yolks through a strainer, and sprinkle over the top.

French Toast

One egg, one teaspoon salt, one cup milk, four to six slices stale bread. Beat the egg lightly with a fork, in a shallow pudding dish. Add salt, cinnamon and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side, and then put a piece of butter on the top of each slice, turn, and brown on the other side. To be eaten hot with butter, or with sugar and cinnamon, if desired.

German Toast

Dip slices of stale bread in sweet milk, and then in beaten egg. Fry in hot butter. When fried, sprinkle sugar and cinnamon on top.

View page [20]

French Pan Cakes

One cup sifted flour, one saltspoon salt in flour, four eggs, one cup milk. Separate the eggs, beat yolks, and put in flour. Then gradually add milk, and mix to a smooth paste. Beat whites of eggs to a very stiff froth, add to batter, and put small spoonfuls on griddle pan. Spread cakes with butter, shake sugar and cinnamon over them and serve hot.

French Pancakes II

To the beaten yolks of four eggs add one-half teaspoon salt, two teaspoons sugar, one tablespoon melted butter, one cup sweet milk. Pour this mixture on two-thirds cup flour into which one-fourth teaspoon Crescent baking powder was first sifted. Beat to a smooth batter. Add remainder of the mixture and last the beaten whites of the eggs. Fry in butter, using about three tablespoons at one time. Spread all over the pan. Fry a nice brown on both sides. Spread with butter, then jelly, roll and sprinkle with powdered sugar. If preferred, just use sugar on the inside or roll and send to table, serving syrup with them.

German Pancakes
(Mrs. Nettie Koch's)

Use a large skillet, about three inches deep. Make a thin batter of about one cup of milk and a tablespoon of flour, and break into this three whole eggs, beating well. Take a slice of butter about one-half an inch in thickness, melt and when hot pour into it the above batter; when brown, use a large cover to fit over the skillet, and turn the omelet on this cover. Add more butter and return the omelet to brown on the other side, keeping the cover on until the omelet is done. Serve on a hot platter and sprinkle with powdered sugar.

German Pancakes

One cup flour, one cup milk. Make into a smooth batter; break in six eggs, one at a time, and a pinch of salt. Heat a medium-sized frying pan, grease well, put in about three cooking spoons of the batter. Fry brown on one side; turn and put in a hot oven. Cook until well puffed up and brown. Serve with sugar, syrup, jelly or honey.

View page [21]

Graham Gridle Cakes

One quart graham flour, salt, one teaspoon Crescent baking powder, three eggs, and milk enough to make a thin batter. Have griddle very hot and well buttered.

German Omelet

Yolks of two eggs beaten light and mixed with one teaspoon sugar, one-half teaspoon cinnamon, one tablespoon cracker meal, one saltspoon salt, added to whites beaten stiffly. Mix all ingredients well, and fry in well-buttered pan.

Rice Waffles

To one quart milk add: one-half teaspoon salt, one-half cup sugar, two teaspoons Crescent baking powder, three eggs beaten very lightly, one-half cup melted butter, one cup cold boiled rice. Add sufficient milk to make a thin batter. Bake on waffle iron.

Chicken Livers
(Mrs. Nettie Koch's)

Wash the livers, drying them thoroughly. Season with salt, pepper and ginger, and roll them in flour. Take half quantity each of butter and goose fat, let it get very hot, then brown quite a lot of thinly sliced onions in the same. Add the chicken livers, turning constantly until done, which will require about six minutes.

Scrambled Eggs

Put one tablespoon butter into a hot frying pan to cover entire pan. Break and stir (not beat) six eggs. Add salt and pepper. Put in hot pan, and stir briskly, taking care not to overcook. Turn on to hot platter.

Shirred Eggs

Butter an egg shirrer or a small vegetable dish. Cover bottom and sides with bread crumbs. Slip in an egg, and cover with seasoned bread crumbs and a little catsup. Bake in a slow oven until crumbs are brown.

View page [22]

Wood and Coal
OVERTON FUEL CO.
13th and Overton Streets
Main 65 A1665
YARDS AND BUNKERS:
13th & Overton Sts. Mississippi Ave. & Jessup St.
1650 Williams Ave.

For Better Cooking
USE
Damascus Butter
ALWAYS PURE
Ask Your Grocer
Damascus Creamery
PORTLAND, OREGON

In answering these ads, please mention Neighborhood Cook Book.

View page [23]

Shredded Wheat Biscuit (For Breakfast)

Warm the biscuit in the oven to restore crispness, and don't burn. Pour hot milk over it, dipping the milk over it until the shreds are swollen. Then pour a little cream over the top of the biscuit, or serve with cold milk or cream, according to the individual taste.

Matzos Meal Pancakes

Use two eggs for one person. Separate the whites from the yolks of two eggs. Add pinch of salt to the whites and beat stiff. Beat the yolks, adding when light one teaspoon matzos meal or cracker crumbs. Stir the whites lightly through the yolks. Pour into a well-buttered frying pan. Dot bits of butter on top, and when nice and brown, turn. Put butter, sugar and cinnamon on top, and serve immediately.

Matzos Pancakes

Soak about three matzos. Press out all the water, rub to a cream. Add pinch of salt, three tablespoons sugar, one-fourth teaspoon cinnamon, little grated lemon rind, two beaten eggs, a few chopped almonds, enough matzos meal to thicken the batter. Do not get it too stiff. Fry like hot cakes, a spoonful at a time, in good butter. Serve with sugar or syrup.

Omelet au Fines Herbes

Two green onions, three sprigs parsley, a little celery, four eggs, salt, pepper, two tablespoons milk, butter. Chop onion, parsley and celery very fine. Beat eggs in a bowl, add salt and pepper, milk and the chopped greens. Put butter in frying pan, and when hot turn in eggs and let set. When one side is light brown, double half over, and serve hot.

View page [24]

Omelet

Four eggs. Add to well beaten yolks one small cup milk, one teaspoon flour rubbed smooth in some of the milk; lastly, well beaten whites. Have skillet hot, put in a tablespoon of butter, and pour in the mixture. Cook until it begins to thicken. Then put in oven, and bake to a delicate brown. Fold over, and turn out on a heated platter.

Puffy Omelet

One egg, one teaspoon water, one teaspoon butter, one teaspoon sugar, little salt. Beat yolk, then add salt, sugar and water. Beat white of egg stiff, then fold into yolk mixture. Turn into hot buttered omelet pan, cook over moderate heat until slightly brown on the bottom, and set in moderate oven until baked through. It is cooked when firm to touch. Fold, turn out on hot buttered platter; serve at once.

Plain Omelet(for one person) Two eggs, three tablespoons milk, a little salt. Beat yolks and whites of eggs separately. Add milk to yolks, and fold in the whites of eggs. Put a piece of butter in a spider and heat. Then pour the mixture in, and let cook for six minutes.

Maryland Panned Oysters

One heaping tablespoon butter, one dozen large oysters, one wine glass sherry, two slices toast. Put the butter in a saucepan over the fire; when brown throw the oysters in and stir till the edges curl. Dust with pepper and add wine glass of sherry or Madeira. Turn the oysters out on the toast, and serve hot.

Poached Eggs on Toast

Have a shallow pan two-thirds full of boiling water, salted, allowing one teaspoon salt to one pint of water. Put a slightly buttered muffin ring in the water. Break egg carefully into cup, and slip into muffin ring (in the water). Water should cover egg. When there is a film on the top, and the white is firm, carefully take up ring and egg with a buttered griddle cake turner, and place egg on piece of toast.

View page [25]

Southern Rice

Into four quarts of boiling water put one cup of rice and one teaspoon of salt. Let boil twenty minutes. Remove from stove, put in a large strainer, and wash thoroughly with plenty of cold water. Stand over a pot of steaming water, and let steam for fifteen minutes. Serve with cream.

Tomato Omelet

Skin two or three tomatoes, cut in slices, and fry in butter. Beat up three eggs to make omelet, and season with salt and pepper. Warm some butter in a pan, put in eggs, stirring well to keep from adhering to pan, and then mix in the tomatoes. Turn out omelet on plate, doubling it in two. Another way is to roll up the tomato in omelet and serve with tomato sauce.

Waffles I

Two cups flour, two teaspoons Crescent baking powder, two teaspoons sugar. Work into all of this a large tablespoon of butter, a pinch of salt, with two beaten eggs and one and one-fourth cups milk.

Waffles II

Two eggs beaten separately, three-fourths cup melted butter, four cups flour, two teaspoons Crescent baking powder, sufficient milk to make a thin batter. Use three tablespoons batter to a medium-sized waffle iron. The iron must be hot and well greased. This makes a dozen large crisp waffles.

View page [26]

Just Try

Olympic Flour
Olympic Pancake Flour
Olympic Wheat Hearts
Olympic Cake and Pastry Flour

THE PORTLAND FLOURING MILLS CO. In answering these ads, please mention Neighboorhood Cook Book.

View page [27]

> BREAD

"The very staff of life
The comfort of the husband, the pride of the wife."

Bread was one of the earliest foods of man, being used long before history was written. The first mention we find in the Bible in Genesis, in the words of Abraham to the angels: "I will fetch a morsel of bread."

In Switzerland, in the prehistoric times, stones for grinding meal and baking bread, and even the bread itself, in the form of round cakes, have been found. The Egyptians knew the art of bread-making, and baked loaves and cakes in great variety of form and flavor. One ancient Greek writer names sixty-two kinds of bread in use. In Rome there were many bakeries.

In our own day, bread is found in a variety of forms, many nations having a characteristic way of mixing it and baking--such as black bread of Germany, oat cakes of Scotland, rye cakes of Northern Sweden, baked only twice a year, and the Passover cakes or unleavened bread of the Jews.

Bread forms the staple food of a large part of the human race, and is often the only subsistence of the poor.

It should be palatable, nutritious and digestible. To fulfill these conditions, the flour must be rich in nutriment, the bread light and porous, and the baking develop the flavor, and render the food materials assimilable.

Wheat produces a nutritious flour, in which the starch is in a digestible form. It has a further advantage


View page [28]
over other grains; the kernel can be easily separated from the chaff; it is grown in almost every part of the world.

The earliest form of bread was made simply by mixing flour and meal with water, and baking it into tough hard cake.

The earliest method of producing light bread was by yeast. It is still the most satisfactory.

The ancient leaven bread was made by mixing flour and water together and letting it stand until fermented, and in some places, salt-rising bread is still made that way.

Yeast is a tiny one-celled plant, about 1-2000 of an inch in diameter, belonging to the class of budding fungi. In a certain temperature there appears in each one of these yeast cells two, three or four rounded bodies called spores. These expand and burst, and the spores are set free as new cells, to produce a new generation of yeast. Yeast requires food, like other living things. Moisture, oxygen, some nitrogenous matter, salts or mineral matter, and carbohydrates, especially sugary substances, are needed for the growth. Temperature is also important, 70° to 85° F. being most favorable.

Three kinds of yeast are used for bread-making; liquid (home-made or brewers), dry, and compressed yeast.

Liquid yeast is prepared from potatoes, sometimes with the addition of hops, sugar, and enough yeast to start fermentation. Dried yeast finds its sale among those too far removed from markets to procure fresh yeast.

Compressed yeast, a most popular form, is a by-product in the manufacture of whiskey. It is prepared by skimming the masses of yeast from the surface of the fermenting liquid, sifting it and washing it repeatedly with fresh water; starch is then added, and it is formed into cakes of different sizes and wrapped in tinfoil. A fresh cake is essential for good results.

View page [29]

Baking Powder Biscuits

One tablespoon butter, one tablespoon kaola; mix with two cups flour, two teaspoons Crescent baking powder, salt; add enough milk to make a light dough. Roll thin and bake in quick oven.

Biscuits

One quart flour sifted twice with three teaspoons Crescent baking powder. Shortening size of large egg, half butter, half lard. If you only use butter, take twice the size of an egg. One rounding teaspoon salt. Sweet milk enough to make a soft dough. Roll thin and bake in hot oven seven to ten minutes.

Breakfast Rolls

Put one pound of flour in a bowl; mix one ounce Fleischmann's yeast, one ounce butter, and a little salt with one-half pint warm milk and water. Make a hole in the center of the flour, and pour in yeast. Cover with a cloth and leave in warm place for three hours. Then knead to a light dough with one-half pint of warm milk and leave in a warm place for one-half hour. Then turn the dough on a board and make into any fancy shapes. Let it rise for awhile. Brush over rolls with a little milk or warm butter, and bake fifteen to twenty minutes.

Brown Bread

One cup corn meal, three cups sweet milk, one cup molasses, one teaspoon salt, one teaspoon soda dissolved in hot water, one cup bran and graham enough to make a stiff batter. Bake in a very slow oven.

Bran Muffins

Two cups bran (Educator), one cup whole wheat flour (measure after sifting), one-half teaspoon soda mixed with the flour, pinch of salt, two tablespoons New Orleans molasses, one egg beaten lightly, one tablespoon melted butter, milk enough to make a stiff batter. Mix bran, flour, butter, molasses, salt and one egg, then add milk and last the soda dissolved in a small quantity of boiling water. Bake in hot buttered gem pans about twenty minutes.

View page [30]

Boston Brown Bread

One cup corn meal, one cup graham flour, one cup sour milk, one-half cup sweet milk, one-fourth cup molasses, two large tablespoons brown sugar, one egg, butter size of an egg, one tablespoon baking soda dissolved in a little hot water, little salt. Steam two and one-half hours. Have water boiling when you put it on to steam.

Corn Muffins

One cup of cornmeal, one-half cup flour, into which sift two teaspoons Crescent baking powder. Wet this with two cups of sweet milk, add one teaspoon butter, one teaspoon salt and one teaspoon sugar. Beat the yolks of two eggs lightly and add, and lastly the stiff beaten whites. Bake in muffin rings. Eat cold.

Cornmeal Gems

One cup flour, one-half cup cornmeal, one-third cup sugar, four teaspoons Crescent baking powder, one-half teaspoon salt, one egg, one cup milk, one tablespoon melted butter. Sift the dry ingredients together, add the milk, then the egg well beaten, and lastly the melted butter. A quick oven is required.

To get the best results from any bread or cake recipe, you must have a First Class Flour. Try the new

White River Flour
Made from Oregon's Finest Wheat by Oregon's Finest Mill
Not bleached for color, but in compliance with the Pure
Food laws.

Notice the Taste. You'll Like It
Makes Better, Lighter Bread
ALLEN & LEWIS, Distributors

In answering these ads, please mention Neighborhood Cook Book.

View page [31]

Corn Bread, New Orleans

Two cups sifted cornmeal, one-half cup flour, two cups sweet milk, two well beaten eggs, one-half cup molasses, one teaspoon salt, two tablespoons melted butter, two level teaspoons Crescent baking powder. Mix the meal and flour smoothly with the milk, then add butter, molasses and salt, then eggs and baking powder. Beat thoroughly all together. Bake nearly an hour in well buttered tins.

Corn Bread (Southern)

Two cups flour, two cups cornmeal, one teaspoon salt, one teaspoon sugar, four teaspoons Crescent baking powder, three tablespoons melted butter; two eggs, whites beaten separately; three cups milk. Sift flour, meal, sugar, salt and baking powder together, then add butter, yolks of eggs and milk. Beat all well together, lastly, folding in the beaten whites.

Corn Bread-1

One quart sour milk, one heaping pint corn meal, one teaspoon soda, one teaspoon salt, one egg, lump of butter.

Corn Bread-2

One cup white flour, one cup yellow cornmeal, one cup milk, one-fourth cup sugar, two tablespoons melted butter, one yolk of egg, two teaspoons Crescent baking powder. Bake in a shallow pan.

Date Loaf

One cup flour, one teaspoon Crescent baking powder, one-half teaspoon salt, one cup sugar, four eggs, one teaspoon vanilla, one pound dates, one pound walnuts. Prepare dates and walnut meats; do not chop, use them whole; put them in a bowl, sift over them flour, baking powder, salt and sugar together, add well beaten egg yolks. Fold in whites and flavoring. Bake one hour in a moderate oven. When cold, slice in thin slices with a sharp knife. Serve as you would coffee cake.

View page [32]

Egg Biscuit

Sift together a quart of flour and three heaping teaspoons of Crescent baking powder. Rub into this thoroughly a piece of butter the size of an egg; add two well beaten eggs, a tablespoon of sugar, a teaspoon of salt. Mix all together quickly into a soft dough with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits and bake immediately in a quick oven for fifteen to twenty minutes.

Five o'Clock Tea Biscuits

Mix one-fourth of a pound of flour and one teaspoon Crescent baking powder, one cup of sugar, the rind and juice of two lemons with one-half pound of butter, which has been worked into a smooth paste, add to this the whites of two eggs and a little milk. Roll this and cut into biscuits, and brush them over with the yolks of the eggs. Sprinkle with a little sifted, pulverized sugar and bake in buttered tins.

English Muffins

One pound flour, one ounce Fleischmann's yeast, one teaspoon salt, one teaspoon sugar, one pint warm milk. Put flour, salt and sugar in bowl. Soak yeast in a little warm water, add it to flour and stir in milk. Beat well, sprinkle some flour on top, cover with cloth, and allow it to rise. When quite light, place some muffin rings on a greased griddle, and half fill with the dough. When it has risen to the top of rings bake with a slow fire. Do not let them brown. When they are baked on the bottom, turn them with cake turner and bake on the other side. When baked pull each in half and toast. Butter well. Put them together again and serve very hot.

View page [33]

German Coffee Bread

One cup scalded milk, one-fourth cup sugar, one-third cup butter, one-half teaspoon salt, one egg, one-third Fleischmann's yeast cake dissolved in a little warm milk, one-half cup seeded and chopped raisins. Add butter, salt and sugar to milk. When lukewarm, add dissolved yeast cake, well beaten egg, raisins and enough flour to make stiff batter. Let rise over night. In the morning spread in buttered dripping pan one-half inch thick. Cover, and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: three tablespoons melted butter, one-third cup sugar, one teaspoon cinnamon.

Gluten Bread

Two cups lukewarm water, one-half cake fresh Fleischmann's compressed yeast, three and one-half cups gum gluten (ground), one-half teaspoon salt. Soften yeast in small quantity of water. Mix all the ingredients together to a stiff dough, and knead very thoroughly, using a little more gluten if necessary to keep it from sticking to the board. Avoid having the water too warm, or the bread will be very sticky. Shape into a loaf, place in a buttered pan and let rise about two and one-half hours, or until double in bulk. Then bake about forty-five minutes.

Ginger Bread I

One cup molasses, one-half cup brown sugar, one-half cup milk, three-fourths teaspoon each of mace, cloves, cinnamon and ginger, one-half teaspoon soda, two eggs, one and one-half cups flour, one-half cup butter. Bake in shallow pan.

Ginger Bread II

One cup granulated sugar, one cup molasses, one egg, pinch of salt, one-half teaspoon each of cloves, cinnamon, allspice, nutmeg. Mix all this first. One cup boiling water, one-half cup butter, melt in water; three and one-half cups flour, one teaspoon soda, one tablespoon ginger.

View page [34]

Ginger Bread III

One-half cup sugar, one cup molasses, one-half cup butter, melted; one-half teaspoon cinnamon, one-fourth teaspoon cloves, one tablespoon ginger, two teaspoons soda dissolved in one cup boiling water, three cups sifted flour, two well-beaten eggs. Mix in order in which written, taking care to beat in flour thoroughly so it does not lump. Bake in big dripping pan. Have oven hot when putting in bread, and then turn down gas at once and bake in slow oven about twenty minutes.

Ginger Bread IV

One-half cup of butter beaten to a cream, two whole eggs, three tablespoons brown sugar, three-fourths cup syrup, one cup milk, two teaspoons ginger. Mix two full teaspoons of Crescent baking powder with two cups of flour, adding flour gradually. Butter a baking pan and bake in a moderate oven.

Hot Rolls

Two cups fresh milk, two cups boiling water, level tablespoon salt, heaping tablespoon sugar, small tablespoon butter (heat until almost boiling) then add one cake Fleischmann's compressed yeast dissolved in warm water. Cool and mix in flour enough to thicken.

Little Breads

Two pounds flour, sifted; two cooked potatoes, grated; two large spoons butter, good handful sugar, little salt, one Fleischmann's yeast cake dissolved in lukewarm milk and enough lukewarm milk to make dough that will clean away from the pan. After kneading, cover with cloth and put in a warm place over night. When ready to form, braid into individual twists and let rise again for short while. Then paint with a whole egg, well beaten, and sprinkle poppy seeds on top.

Muffins I

One-fourth cup butter, one-fourth cup sugar, three-fourths cup milk, one egg, two cups flour, four level teaspoons Crescent baking powder, a little salt. Bake twenty minutes.

View page [35]

Muffins II

One egg, one tablespoon sugar, one tablespoon melted butter. one cup milk, one and one-half cups flour with one teaspoon Crescent baking powder.

Club House Rolls

Two cups scalded milk, three teaspoons butter, two teaspoons sugar, one teaspoon salt, one cake Fleischmann's yeast, six to six and one-half cups hard wheat flour. Add butter and salt to milk. When lukewarm add yeast cake (which has been dissolved in one-fourth cup lukewarm water), and three cups of flour. Beat five minutes. Let rise, then add remainder of flour, turn on lightly floured board and knead thoroughly. Let rise until increased in bulk. Knead, roll to one-half inch thickness, shape with biscuit cutter, denting middle with case knife handle, brush with melted butter, fold and press edges together. Place in greased pans one inch apart, let rise; brush over with milk, and bake twenty to thirty minutes in a hot oven.

Popovers I

Three whole eggs beaten well with egg beater. One scant cup flour, mixed with one cup milk, a little salt. Bake twenty minutes in hot oven.

Popovers II

Two cups of milk, two cups of flour, one teaspoon salt, three eggs, one teaspoon melted butter. Beat eggs very light, then add them to the milk and salt. Add this very slowly to the flour; if lumpy strain through a sieve. Bake in a quick oven. Serve hot.

Prune Bread

Three cups of stewed dried prunes which have been pitted and well mashed, two-thirds cup of molasses, two-thirds cup of brown sugar, one cup sour milk, two cups white flour, three cups graham flour and one teaspoon soda. Mix and bake immediately. This will make three small loaves.

View page [36]

Nut Bread I

Two eggs well beaten, one cup brown sugar, two cups milk, four cups sifted flour mixed with one cup chopped nuts, four teaspoons Crescent baking powder. Let mixture stand in greased pans twenty minutes. Bake one-half hour in moderate oven in two loaves.

Nut Bread II

Four cups sifted flour, four teaspoons Crescent baking powder, one-half cup sugar, one teaspoon salt, one egg well beaten, one cup milk, one cup walnuts chopped. Mix as for biscuits. Put in baking pan. Let rise twenty minutes in warm place. Bake forty minutes in moderate oven.

Rusks

One pint fresh milk, one cup sugar, two-thirds cup butter, two eggs, a heaping quart of flour. Cream the butter and sugar, beat the eggs well, and add to the tepid milk. Mix. Add the sifted flour, beating well. Dissolve one Fleischmann's yeast cake in a little tepid water and stir into the sponge. Let stand until morning. Then add enough flour to knead on board and let it rise again. When light make into round biscuits and drop into the center of a muffin pan, letting stand until light. Bake a delicate brown. Before putting in the oven, brush with melted butter.

Rye Bread I

One and one-half cups rye flour, two and one-half cups white flour, one cup home-made yeast, one cup water (lukewarm), a little caraway seed. Measure flour before sifting, mix rye flour with two cups of the white flour, and later add the remaining one-half cup of white flour. Make into stiff sponge, let rise over night. In the morning mold into a loaf and let rise again until light. Bake in moderate oven three-fourths of an hour. This quantity will make one large loaf.

View page [37]

Rye Bread II

Four cups warm water, four level teaspoons salt, one heaping teaspoon sugar, one heaping teaspoon caraway seed, tablespoon butter, one-half Fleischmann's yeast cake dissolved in warm water. Mix altogether, then add sufficient white flour to form a thin batter, then add rye flour enough to make a stiff dough and knead thoroughly, the longer the better. Brush the dough with butter, and allow to rise over night, or until it has doubled its bulk. Then knead again, and put in a greased pan, and paint with butter to prevent a dry crust forming. When light, or at least half again its size, bake about an hour. This makes one large loaf.

Rye Bread III

One sifter and a scant one-half of white flour, one-half sifter of rye flour, three-quarters cake of Fleischmann's compressed yeast, two large potatoes (cooked and when cold grated), two and one-half level tablespoons salt, caraway seed. Mix flour well to avoid being streaky; dissolve yeast in lukewarm water, then mix to a nice consistency. Knead well and put mixture in pans to rise over night. (This makes one large and one small loaf, or biscuits if preferred.) In the morning knead, shape, and put in baking pans, let rise again, bake in moderate oven one hour.

Parker House Rolls I

One quart flour, one pint or two cups milk, lukewarm; dissolve one-half Fleischmann's yeast cake in milk, one-half teaspoon salt, two tablespoons butter. Let rise over night, roll out, not more than a quarter of an inch thick, cut with large round cutter. Spread butter over top and fold one-half over the other by doubling it. Let rise and bake in quick oven.

Parker House Rolls II

Boil one pint of milk with butter size of an egg. When cool, add one teaspoon salt, one-half cup Fleischmann's yeast and flour enough to make a thick batter. Stir well. When light, knead fifteen minutes. Roll out, cut with a large cutter, spread with butter, fold over, put in pans. Let stand until light, then bake in a quick oven.

View page [38]

Parker House Rolls III

Two cups scalded milk, three tablespoons butter, two tablespoons sugar, one teaspoon salt, one Fleischmann's yeast cake dissolved in one-quarter cup lukewarm water, flour. Add butter, sugar and salt to milk; when lukewarm, add dissolved yeast and three cups flour. Beat thoroughly, cover, and let rise until light. Cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece. Brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart. Cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.

Rice Muffins

Mash two cups of boiled rice through a sieve. Beat the yolks of three eggs very light, and add; then three cups of milk and one tablespoon of butter, then sift in one cup of flour to which one-half a teaspoon of Crescent baking powder and one teaspoon of salt have been added. Last of all, fold in the whites of the eggs beaten to a stiff froth. Bake in muffin rings or gem pans in a quick oven for about fifteen minutes. By using this batter in well greased waffle irons you have rice waffles.

Graham Gems

Two eggs, one cup graham flour, one-half teaspoon soda, two teaspoons Crescent baking powder, three tablespoons sour milk, one tablespoon sugar. Bake twenty minutes.

Rice Gems

One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch of salt, one teaspoon soda. Beat well and bake in buttered gem pans in hot oven about twenty minutes.

View page [39]

White Bread I

One tablespoon butter, one tablespoon salt, one tablespoon sugar, one boiled potato with the skin on; when cold, peel and grate fine; one cake Fleischmann's compressed yeast, dissolved in lukewarm water. Put all in the bread mixer, with one pint of warm water, one pint of warm milk, three quarts of flour. Mix until it forms a smooth ball, then let it rise about eight or ten hours, then mix it again and form into loaves and let it rise, then bake for one hour.

White Bread II

Two sifters of white flour, three-quarters Fleischmann's compressed yeast cake, two large potatoes cooked and when cold grated, two level tablespoons salt, a pinch of sugar, one-half cup lukewarm milk and the rest lukewarm water to make a fine batter. Mix and knead well. (This makes a dozen biscuits and one loaf.) Let rise over night, knead in shape in the morning, and put in pans, letting it rise again, and bake in moderately hot oven one hour.

White Bread III

Two cups warm milk or water, one tablespoon butter, two teaspoons salt, one Fleischmann's yeast cake, two teaspoons sugar, and about one and one-half sifters flour. Heat milk or water, add butter, salt and sugar. When lukewarm add yeast, which has been dissolved in one-half cup lukewarm water; add flour gradually. When stiff enough to handle, turn the dough on floured board. Cover and let rise until double its bulk; divide into loaves, place in pan and let rise again until double its bulk. Bake one hour in hot oven.

Scotch Scones

One pound flour, two ounces butter, one teaspoon Crescent baking soda, two teaspoons cream of tartar, pinch of salt. Mix the dry ingredients well. Make into dough with one-half pint milk. Roll out about one inch thick and bake in oven or griddle about twenty minutes.

View page [40]

Salt-Rising or Milk Yeast Bread

Put into a pail holding two quarts and one-half, one pint of new milk and one pint of boiling water; mix with this one tablespoon of sugar, one of salt, and three pints of flour; beat well together and cover tightly. Set pail into another pail of water, enough to come nearly to the top of it. To have the water the right temperature, let half be boiling and half cold; keep the same temperature until risen. Beat the batter as often as once every half hour until the last hour, when it must not be disturbed. It will rise in about five hours. When risen enough, the pail will be full. Put two quarts of flour into a pan; make a hollow in the center; dissolve a teaspoon of soda in a little hot water, put yeast and soda into the flour. Knead well and make into loaves. Set in a warm place to rise, which will take about forty-five minutes. Bake in a quick oven. It will take nearly a pint of flour to knead the bread on the board.

Soda Biscuit

One quart flour, one scant teaspoon soda, two teaspoons cream of tartar, one teaspoon salt, one tablespoon shortening. Mix with one-half pint of sweet milk. Bake in quick oven.

Sally Lunns

Mix one-half ounce of Fleischmann's yeast with four tablespoons warm cream and one tablespoon flour. Put in a warm place and let it rise. Take six ounces flour and mix into it a good pinch of salt, one ounce granulated sugar, two yolks of eggs, three ounces warm butter and one-fourth pint cream. Mix this well together, then add the yeast and work again for about ten minutes. Put into buttered tins and stand them on a baking tin in a warm place until the dough rises twice its original size. Brush over with warm milk and bake in a quick oven fifteen minutes. The tins should be about two and one-half inches deep. These cakes can be cut and toasted or split open when hot and butter poured in.

View page [41]

Home Made Yeast

Three-quarters cup sugar, one-half cup salt, one-half cup flour, one pound peeled potatoes, a few hops. Cook the potatoes in one quart water; when tender, mash the potatoes in the water in which they were cooked. Add the salt, sugar and flour and hops to the mashed potatoes, then add one quart cold water. To start the yeast, dissolve one Fleischmann's yeast cake in a little warm water for one-half hour, and add to the yeast. Strain the entire mixture. Place in a warm place for twenty-four hours before using.

White Rolls

Scald one quart sweet milk with three-quarters cup butter. When lukewarm add two tablespoons white sugar, one large teaspoon salt, one Fleischmann's yeast cake dissolved in one small cup warm water and three pints flour. Mix well and let rise for five hours in a warm room. Add necessary flour to stiffen. Knead for ten minutes cut with a small round cutter, moisten and lap under the edges of each. Place in buttered baking pans far apart, and let rise two and one-half hours. Bake in hot oven, browning well.

Scotch Shortbread

One pound flour, one-half pound butter, six ounces sugar. Work all together on a board. When thoroughly mixed, press with the hand into cakes one-half inch thick; cut into shapes and bake in a slow oven.

View page [42]

SUPREME SODAS
Manufactured by
F.F.HARADON & SON

are all the word
supreme implies
Manufactured from the highest grade
materials obtainable

[Illustration: Two illustrations - one of a box of Albers wheat flakes and the other of a box of Albers flapjack flour.]

Albers Rolled Oats
and
Albers Flapjack Flour
for a
Delightful Breakfast
Many recipes for making
Appetizing dishes
Albers Bros. Milling Co.

In answering these ads, please mention Neighborhood Cook Book.

View page [43]

> SOUPS

"For soup is but the first of those delights, which go to make the coming bill of fare."

Good rich soup is a hygienic food of large value, especially nutritious in cold weather for the old and young, for all whose vitality is severely tried by cold. It furnishes nutrition in a form easily taken and quickly assimilated and this gives it exceptional importance for the use of the aged and delicate. We all know how peculiarly comforting and invigorating a nice bowl of hot soup or broth is after unusual fatigue or exposure to cold or stormy weather. It is a real restorative, not stimulating merely, but at once inviting a response from the physical powers and providing the actual constituents to work with.

On the side of economy the soup kettle is undoubtedly the very best and most profitable destination for much material that is often wasted. The ham bone, the tough end of beefsteak, the few spoonfuls of vegetables--corn, tomatoes, whatever it may be--the bared carcass of the turkey, all will yield up their final atoms of juiciness and flavor in the soup kettle only. In winter, the soup stock may be kept in perfect condition for several days.

Soup Meat. Any lean piece of beef, not more than half bone, will make good soup, always remembering that the better the quality of the meat the less will be required. From three to four pounds to a gallon of water is about the average allowance. But in every household where much fresh meat is used, the bones and trimmings, remnants of roasts and steaks and the like, are so useful for this purpose that little need be bought expressly for soup. Poultry, veal


View page [44]
and lamb or mutton are all available, and a very excellent family soup can be produced from materials that seem of little or no value.

The Process of Cooking. Long and slow simmering, without interruption, is the one secret of reducing tough fibers to tenderness and extracting whatever soluble properties are contained. Put the kettle over a moderate fire, with cold water, breaking the bones and seeing that all are completely covered. Let it come slowly to a boil; then set where a very gentle simmering will be kept up continuously for a good part of the day. Of course the time required varies greatly with the meat used. A good soup may be made from juicy meat, cut fine, in a very short time, but with the ordinary material from three to six hours of steady, slow cooking is not too much.

Vegetables. One carrot, one parsnip, one turnip, one onion with two cloves stuck in it, a bay leaf and a bunch of fine herbs. Cut in slices about a quarter of an inch thick; this quantity is enough for two quarts of soup. Used simply for giving flavor and richness, they are, of course, not served with the soup; but sometimes the carrot and parsnip are stamped out in fancy shapes (rings, stars, etc.), and make their appearance on the table.

Other vegetables are used to give distinctive character, as, in summer, asparagus soup, pea soup, etc., and in winter the popular German cabbage soup, celery soup and purees. For all these the vegetables are put through a sieve or vegetable sifter just before taking up, making the soup as thick as cream.

After cooking the meat, any fat upon the soup must be most scrupulously removed, and the easiest way is to set it aside and take it off when cold. The vegetables should be added an hour or more before taking up. If it is desired to keep soup for a second day, soup greens should be omitted in hot weather, as they have a tendency to sour stock.

View page [45]

Asparagus Soup

Boil one quart of asparagus cut in inch lengths in one quart of water until very tender; rub through a colander and put back into water in which it has been boiled; heat one pint milk; stir into it one tablespoon butter rubbed with one tablespoon flour; cook several minutes. Season and pour over asparagus. Let it commence to boil, then pour into tureen over toasted bread cut in dice shapes. Serve at once.

Cream of Asparagus Soup

From a bunch of asparagus break off the tough ends, using the tops and tender parts for stewing. Put the tough portions into two quarts of water and simmer gently until the water is well flavored with the asparagus. Make a cream sauce of two tablespoons flour, two cups rich milk, one level teaspoon salt, two tablespoons butter. Put butter in saucepan and melt; add flour, and cook together, being careful not to allow it to brown; add the milk cold, stirring constantly until it thickens; add water flavored with the asparagus; season with salt and pepper and serve. If preferred, you can put the cooked tops cut into small pieces into the soup before serving.

Barley Soup

For six plates of soup, use two tablespoons of pearl barley. Wash before using. Cook in soup stock for two and one-half hours very slowly; also put a small piece of bread therein, and cook same with barley. The bread may thereafter be removed or left in the soup as a matter of choice. Before serving, stir the yolk of an egg in the soup tureen, then pour soup in while boiling and stir a little.

Bean Soup

Parboil beans; then cook with onions, potatoes and bacon. Cut bacon into squares, fry and pour into soup.

View page [46]

Beer Soup

Take one quart beer, boil ten minutes with a piece of whole cinnamon, a piece of lemon peel and two tablespoons sugar; skim frequently. Then heat one tablespoon flour in one tablespoon butter until flour gets yellow; then pour slowly therein the boiling beer. Let it cook two or three minutes. Put yolks of three eggs in soup tureen, beat well and then pour in the soup slowly and stir with the eggs. Add small squares of toasted white bread. Some prefer stirring therein one-half cup sweet cream.

Browned Flour Soup

Take three-quarters tablespoon butter; heat and stir therein three tablespoons of flour until light brown and dry; keep same dry. Then take one tablespoon butter and stir slowly therein one and one-half tablespoon flour until light yellow, and pour into same almost one quart boiling water, in which has been placed a little salt. Stir while so doing. Thereafter put the other heated flour and butter into the soup; a little at a time and stir; and let it boil five minutes. Put yolk of one egg in tureen, beat well; pour the soup therein; stir while doing so, then add small squares of toasted white bread.

Chicken Soup

Take an old chicken, put on stove with cold water and let it cook for three hours. Soup greens put in at the same time give the soup a nice flavor. Before serving stir the yolk of an egg into the tureen, and pour therein the boiling stock, then stir a little; or it can be served clear, without egg.

Clam Chowder

Fifty clams, four cups milk, four teaspoons butter, one onion, four potatoes, salt and pepper to taste, two slices of bacon cut into small pieces. Chop the clams, cut the onions and potatoes into thin slices; add butter and seasoning, also bacon, and boil together one-half hour. Just before serving, add a few crackers broken into small bits.

View page [47]

Clam Soup

Fifty clams, one pint cold water, two tablespoons butter, crackers, four tablespoons flour, one quart milk, salt and pepper. Drain and chop clams; put juice to boil; as it boils remove all scum; add one pint water, then chopped clams; salt and pepper to taste. Let it boil up once. Stir in two tablespoons butter and four tablespoons of flour creamed together. Stir until butter and flour are dissolved. When soup begins to thicken remove from fire and add one quart boiled milk. Break up crackers in tureen and pour hot soup over.

Clam Nectar

Take one dozen razor clams, chop fine, add a little salt and a piece of green pepper, also one quart of water. Let boil thirty-five minutes, then strain. Serve in bouillon cups. Some people like a little whipped cream placed on top.

Corn Soup

Grate six ears uncooked corn; mix with a teaspoon of tapioca; add a little water and boil for one-half hour. Then add one quart milk and a little piece of butter. Put in soup tureen one hard-boiled egg, chopped fine.

Cream Soup

Cut about three slices of stale white bread, each into three or four parts. Place in soup tureen with a little salt. Add enough boiling water to make three plates of soup, and cover the tureen. Then heat thoroughly one-half pint sweet cream in a skillet. Stir constantly, but do not let it boil. Pour cream into the bread and water. Same should be served as soon as ready, as it is best when first made.

Farina Soup

Take about four plates of soup stock and when boiling put slowly therein two tablespoons of farina, stirring all the time so that it will not get lumpy. Let it boil for ten minutes. Then beat one egg, place it in the soup tureen, and pour the soup therein, stirring in the meantime.

View page [48]

German Soup

Make large, sweet milk pancakes of one egg and fry them very thin. When cold, roll them up and cut in fine long streamers like noodles. Put same in soup stock and let boil one minute. Before serving, put in a little parsley, chopped fine.

Green Kern Soup

This is prepared the same as barley soup, using green kern in lieu of barley. If they are to be left in the soup they should be ground fine before using. Some people prefer this soup strained for the purpose of removing the green kern. Roasting green kern for a few minutes before grinding improves same. Do not wash it.

Lentil Soup

This is prepared the same way as pea soup, or by using soup stock; it is much finer. Soaking lentils over night causes them to cook tender sooner. Strain if you like.

Creme of Lobster Soup

Pick the meat from a two-pound lobster; chop fine and pound in a mortar, adding from time to time a little milk or cream; when perfectly smooth add salt and a little cayenne; take out enough to make a dozen small balls; bind together with egg; fry the balls in butter. Mix the rest of the lobster with two quarts milk; rub through a sieve; put in a saucepan and simmer for ten minutes; add two ounces fresh butter and stir until smooth. Place the balls in a tureen, pour over the soup and serve.

Cream of Lima Beans

Soak one cup of beans over night; drain and cook in boiling water until soft; salt; drain and add three-quarters cup cream and a little butter. Reheat before serving.

View page [49]

Cream of Mushroom Soup

Peel, rinse and cut fine one pound fresh mushrooms; put them to boil with one quart of either chicken or veal stock; cook until tender; press through a sieve and return to kettle; add four tablespoons sago; cook twenty minutes longer; season with salt and paprika; add one quart scalded milk; simmer for five minutes longer. Take out about one cup of the broth; stir slowly into the well-stirred yolks of four eggs. Pour slowly into the soup and serve at once.

Puree of Green Pea

One pint of pulp of green peas. Thin it out with a little more than a pint of stock. Make a ball out of one tablespoon of butter and one of flour; put it in the stock and let it come to a boil; take one cup of cream and heat it in a double boiler. Ten minutes before serving put the hot cream into the soup and set it aside, so it does not boil. Put the yolks of two eggs into the soup tureen to thicken the soup.

Okra Gumbo Soup

Take nice ripe tomatoes or one-half can tomatoes, two quarts good rich beef stock; season with salt, pepper, paprika and a little garlic if liked; cut up a pint of okra into small rings; chop up an onion, a carrot, some parsley and celery; add two tablespoons rice, one tablespoon barley, a few lima beans and some corn. Let all boil slowly for several hours. Add a little Worcestershire sauce. If too thick, you may add a little more soup stock. You may serve a small piece of chicken and the soup meat cut into small squares with each plate of soup. This soup should be quite thick when done.

Onion Soup

Four large onions cut in rings and fried in butter until brown; then add to the hot soup stock already prepared, allowing it to boil for twenty minutes; remove to a casserole; add squares of toasted bread, sprinkled with parmesan cheese, and browned in oven for a few minutes. Serve in the casserole.

View page [50]

Oyster Soup

Drain one pint oysters; put liquid into saucepan, and add enough water to make a quart; simmer slowly for three minutes; remove scum; add to the broth one tablespoon butter, one tablespoon flour stirred to paste. Cook three minutes, or until smooth stirring meanwhile. Add one-half cup cream. Season soup to taste with salt and pepper. When it boils add oysters. As soon as it comes to a boil again and the edges of oysters curl and separate, remove from fire and serve.

Pea Soup Without Stock

Prepare same as potato soup, but use dried peas (wash them), and then let them cook for three hours. Instead of fried bread, slice therein pieces of small sausage, and let the sausage boil for a few minutes. Soaking peas overnight causes them to cook tender sooner. Strain if you like.

Potato Soup Without Stock

Take a quart of water seasoned with salt and cook two fair-sized potatoes therein until done. The potatoes should then be mashed and put back into the water wherein they were cooked. Take a tablespoon of butter, put in a frying-pan, and cut fine therein a piece of onion, frying until brown. Then put a tablespoon of flour therein and brown. Next add the potatoes previously prepared to the fat, onions and flour. Stir in slowly, so that it will not get lumpy. Before serving put therein small squares of white bread, fried so that it becomes like toast.

Tomato Soup

Two cups milk, two level tablespoons flour, one can tomatoes; mix flour and milk; cook tomatoes with one-half onion; add a few whole cloves and one bay leaf. Cook slowly for fifteen minutes, then strain into the milk and flour mixture. Add also salt, paprika and a pinch of soda.

View page [51]

Mock Turtle Soup

Take head of one calf, six whole cloves, one-quarter teaspoon whole peppers, five whole allspice, two sprigs thyme, one-quarter cup sliced onion, one-quarter cup carrots, two cups brown stock, one-quarter cup butter, one-half cup flour, one cup stewed tomatoes, strained, juice of one-half lemon, a little Madeira wine. Clean calf's head, soak one hour in cold water; cover; cook in quart salt water to which seasoning and vegetables have been added; remove head; boil stock until reduced to one quart; strain and cool; melt butter, add flour, brown; then pour slowly over the brown stock; add the head stock, tomatoes, one cup veal cut in dice and the lemon juice, simmer for five minutes. Then add Madeira wine, salt and pepper to taste.

Rice Soup

Prepare the same way as barley soup, using rice instead of barley.

Wine Soup

Take one tablespoon butter, heat, and stir slowly therein one small tablespoon flour; continue to heat same, but do not let the flour brown or even get yellow. Season one quart white cooking wine with whole cinnamon and lemon peel and tablespoon or more sugar, and pour slowly into butter and flour. Let boil for five minutes. Put yolks of three eggs in soup tureen, beat well, and then pour slowly the boiling wine into the soup tureen and stir with the egg. Add small squares of toasted white bread.

View page [52]

> SOUP INGREDIENTS

Almond Balls for Soup

One-sixth pound almonds, chopped fine; beat well the yolk of one egg; add almonds to egg, a little salt and a little grated lemon; add stiffly beaten whites; drop a little from end of teaspoon into boiling oil. Put into soup just before serving.

Egg Barley Soup

Take one egg and make thereof a stiff noodle dough; grate it, then dry it and put same in soup stock, letting it boil ten minutes. One egg will make enough barley for eight or nine plates of soup.

Egg Einlauf Soup

Take two tablespoons of flour mixed with enough water to make a thick, smooth batter; then beat one egg well and thereafter mix with the flour and water. Season with a little salt, ginger and nutmeg, and drop a little at a time into the boiling soup stock. Let it cook for ten minutes.

Marrow Balls for Soup

Take a full tablespoon of marrow, beat so that all the blood comes out; add one egg and beat with marrow five minutes, then season with a little salt, pepper, ginger, nutmeg; add enough cracker flour to hold same together; roll into small balls, and then boil same in soup stock twenty minutes. Do not put into soup stock till it boils.

Soup With Rolled Oats

Take soup stock for four plates of soup; put two tablespoons of rolled oats in the boiling soup; let it cook slowly for one hour, then strain. After straining same, let it boil up again. Beat one egg, place in soup tureen with a little parsley, chopped fine. Pour stock into tureen and stir while so doing, then serve.

View page [53]

Potato Einlauf for Soup

Beat one egg, add a little salt and two raw potatoes, grated; mix well together, then drop slowly in boiling soup and cook for ten to twelve minutes.

Liver Kloesse for Soup

Take a small piece of raw liver, chop very fine. Then cut fine one-quarter of an onion and brown in a small piece of butter; mix with the liver; add a little finely chopped parsley; season with nutmeg, ginger, red and white pepper; then add one egg and cracker flour enough to mold same into balls. Drop one at a time into boiling soup.

Matzos Kloesse

Soak matzos in water a couple of hours. Drain water off and dry matzos well; put good soup fat or goose fat in frying pan; when hot put in a few slices of onion, chopped fine, and when light brown, put matzos in. Stir until mass clings together. While warm, stir in eggs, allowing one egg to three matzos, and season to taste, beating well. Form into balls.

German Noodles

Two eggs, one-half teaspoon salt, flour to make a very stiff dough. Beat the eggs slightly, add salt and the flour gradually; knead until dough is smooth and quite stiff; roll very thin; cover with towel and set aside to dry about twenty minutes; fold the dough or cut into broad strips lengthwise, and then into very fine strips crosswise, if wanted for soup; about one-half inch wide if wanted instead of a vegetable. They may be dried and kept in a jar, covered with cheese-cloth.

Schwaemmchen for Soup

Take a tablespoon of good fat, pinch of salt, a very little nutmeg and a very little parsley, chopped fine. Stir this with one egg and enough cracker flour or matzos meal to hold together. Put a small spoonful at a time into the boiling soup stock. Let it boil for ten minutes.

View page [54]

ADDITIONAL RECIPES

View page [055]

> ENTREES

"Take yesterday's remnants from all the three meals,
And place in the oven to roast.
Then mix 'em and shake 'em, and cut 'em and bake 'em,
And serve as an entree on toast."

Anchovy Nests

Toast round pieces of bread, spread lightly with anchovy paste, then with layer of ham, chopped fine; season well with cayenne and paprika, and moisten with soup stock or white sauce; cover the top of each piece of toast with the white of an egg beaten to a stiff froth; place carefully, so as not to break, the yolk in the center of each one; bake in oven almost one minute, just long enough to set the yolk and make the whites a golden brown; garnish with parsley and serve on a hot plate.

Artichoke Hearts and Mushrooms

Take the hearts of boiled artichokes and fill with fresh mushrooms cut in pieces and mixed with cream sauce; let them steam after being filled; grate a little cheese on top, and put in the oven a few minutes before serving.

Artichokes With Paté de Foie Gras

Fill hearts of boiled artichokes with foie gras; cover with thick cream sauce, season well and sprinkle with bread crumbs; brown in oven.

Artichokes Filled With Fried Oysters

Cut off stems and the tops of artichokes evenly with a sharp knife; boil in salt water until tender, then remove center leaves and keep hot. Fill with fried oysters, and pour over them a Bernaise sauce.

View page [56]

Artichokes With Sweetbreads

Cut off tops before cooking. Cook and scoop, leaving cup-shaped; take the part scooped out, and tops, and press through a sieve. In a pan, put a large piece of soaked bread, squeezed dry, with a good sized piece of butter, three tablespoons cream, little soup stock, mushroom-catsup, salt, pepper, strained artichokes, one-half pound of chopped cooked sweetbreads and the mushrooms; fill artichokes with this and place in pan and heat with a little soup stock. Serve with hot sauce, made of one cup soup stock, one tablespoon butter, seasoning of salt and pepper and one tablespoon flour.

Artichoke Poulette

Take six good sized artichokes and cook until tender; cut heart into pieces, scrape leaves, and put into ramekins; make a poulette sauce as follows: Take two heaping tablespoons of flour, one good slice of butter; heat one pint milk and one pint cream and add it to flour and butter and let come to boil. Flavor with Worcestershire sauce and salt; pour poulette sauce over artichokes and sprinkle with Parmesan cheese.

Artichokes With Veal

Boil six large artichokes until tender. Get about one pound of veal and cook until tender. Make a dressing of six slices toasted bread chopped fine, one small onion minced fine, one slice of melted butter; season well with salt, pepper, paprika, Worcestershire sauce and tomato catsup. Remove the hearts of the artichokes and leaves surrounding, leaving sufficient leaves to form a cup in which to place the filling; scrape each leaf taken out with a spoon, and add this also to the dressing; chop veal very fine, mix all well and fill the artichokes. Place in pan with little hot water, bake in slow oven twenty minutes.

View page [57]

Croquettes of Calf's Brains

Boil one-half pound calf's brains for about twenty minutes, then put in cold water for a few minutes, peel off the outside; chop the brains and add one-half cup bread crumbs; mash all together, add a teaspoon of finely chopped parsley, one ounce butter, the yolk of an egg, a little lemon juice, grated nutmeg, salt and pepper to taste. Mix all well, shape, and fry in fat or butter. Serve with cream sauce.

Brains au Beurre Noir

Parboil one pound brains and put on a hot platter in warming oven on squares of toast. Put in a saucepan a good sized piece of butter; when this gets very brown, add a tablespoon of vinegar, a very little salt and pepper, and some finely chopped parsley. Pour this over the brains and serve immediately. This sauce is also used with poached eggs on toast.

Brains a la Vinaigrette

Put into a frying pan two large tablespoons butter; make smoking brown. Add one tablespoon chopped estregon or small garlic, one tablespoon chopped parsley, one cup of bouillon or soup stock, one cup of white wine, two tablespoons vinegar, black pepper and salt to taste. Boil all together ten minutes; add one pound of brains, which have been parboiled, to the mixture and boil fifteen minutes. Let the brains be cut in large pieces, not chopped fine. Sweetbreads may be used instead of brains.

Brain Timbales

Take one pound of brains, put them in salt water, remove the skin and strain through a fine strainer; soak a thick slice of white bread in milk, remove crust, squeeze milk out of bread, put in paprika, red pepper and salt, then the yolk of four eggs; beat up well, and lastly add the stiffly beaten whites; grease your timbale irons well, fill with mixture and cook in a pan of boiling water, on top of oven, for thirty minutes.

View page [58]

Filet of Beef

For twelve persons allow about four pounds of the tenderloin of beef. Have butcher lard it well; cut into slices an inch thick; sprinkle with salt, pepper and flour, and broil over a bright fire for seven minutes.

Brain Patties

Clean one pound brains and boil ten minutes; strain them through a fine strainer; soak one square slice of white bread in milk, beat smooth with the brains, season with salt and pepper and add one beaten egg. Bake in buttered molds.

Sauce--Use three or four stewed tomatoes strained through a fine sieve; beat well yolks of three eggs with one cup cream; beat eggs and cream gradually into tomatoes, season to taste, heat through, and serve a few spoonfuls over each patty.

Celery Timbales

Three celery roots peeled and cooked. Press through a strainer, add yolks of four eggs, season to taste. Add one-half cup of cream and lastly the beaten whites of the eggs. Put in timbale form or forms, and bake forty minutes.

Oyster sauce served with it, is made as follows: Take a tablespoon of butter, add flour to make a smooth paste, then the juice of the oysters, half a cup of cream, and season to taste. Lastly, add oysters.

Celery Soufflé With Cheese Sauce Cut into very thin slices the white inside celery stalks, and one thin slice of onion. Cook in boiling water until tender, then drain, reserving liquid, in three tablespoons melted butter, cook three tablespoons corn starch, two tablespoons flour, one-half teaspoon salt, and pepper to taste. Then gradually add one-half cup celery liquor, one-half cup cream and cook thoroughly. Remove from fire, add cooked celery, the well-beaten yolks of three eggs, and lastly fold in the stiffly beaten whites. Bake in ramekins or shallow dish, for about twenty minutes.

Cheese Sauce--To one cup of cream add a third of a cup of grated cheese, season with paprika and celery salt.

View page [59]

Cheese Scallop

Soak one cup bread crumbs in fresh milk. Beat into it three eggs; add one tablespoon butter and one-half pound grated cheese; strew sifted bread crumbs on top and bake a delicate brown.

Cheese Meringues

To three tablespoons grated cheese, add whites of two eggs beaten stiff, and pepper and salt to taste. Form into balls the size of walnuts, fry a light brown and serve hot.

Cheese Timbales

One-half pound American cheese, two eggs, yolks and whites beaten separately; season well, add one tablespoon cream, and beat all together lightly. Put in timbale forms and bake.

Cauliflower and Shrimps

Boil a head of cauliflower and pour over it a tomato cream sauce, in which has been heated a pint of shrimps. Serve hot.

Chili Con Carne

Take suet the size of an egg, two onions, and put through meat chopper; set on stove till slightly brown; add one-half can tomatoes, one can beans and one pound steak or chopped meat, tablespoon salt, and paprika to suit taste. Let simmer for twenty-five minutes.

Chicken Pudding

Boil, skin and cut in small pieces, the meat of one chicken, add chopped mushrooms and season well. Then take a lump of butter and stir to a cream, with the four yolks of eggs well beaten, and add to the chicken; then fold in one-half pint of cream and the beaten whites. Boil in pudding form, and serve with cream sauce and mushrooms.

View page [60]

Chicken Aspic

Cook a large chicken until tender, cut fine and add one pound of cooked sweetbreads, one tin of French mushrooms, two cups of chopped walnuts and season well with salt and pepper. Dissolve a box of Knox's gelatine in a little cold water, and put into boiling chicken broth. Put chopped chicken, sweetbreads, nuts, mixed together, in timbale forms. Pour hot liquor over them. Let stand over night and serve with following sauce:

Sauce--Three yolks of eggs; one-half teaspoon salt, one-half teaspoon sugar, one cup of diluted vinegar, two teaspoons dry mustard, stirred in a little hot water and butter the size of a walnut; mix in a bowl, set in boiling water until it thickens. When ready to serve add sour or sweet cream.

Chicken Croquettes

Mince the meat of two chickens as fine as possible, add two sets of brains boiled and chopped fine, pepper and salt, and the least bit of nutmeg if desired; take a large tablespoon of butter, two of flour, half a glass of cream, mix well and stir the meat in when cold; take a good spoonful of the mixture and roll into shapes; dip in egg, then in bread crumbs; fry in hot butter or fat deep enough to cover. Serve with poulette sauce.

Chicken Terrapin

Cook one large chicken until tender and cut in small pieces. Make scant quart of cream sauce, add chicken, two large hard-boiled eggs, one tin of mushrooms, one tablespoon finely chopped parsley, one glass of sherry wine, salt, pepper and paprika.

Chicken Soufflé

Some finely minced chicken, one pint cream sauce, one teaspoon chopped parsley, one teaspoon onion juice, six eggs, salt and pepper to taste and a little paprika; add chicken and seasoning to boiling sauce; take off stove and put in beaten yolks of eggs. When cold, add well beaten whites. Bake in baking dish and serve immediately.

View page [61]

Chicken a la King

Boil one fat chicken until tender; when cool cut into cubes; melt two tablespoons butter, two tablespoons flour, and mix until smooth; add gradually one cup of the liquor in which the chicken has cooked and which has been previously strained; one-half pint double cream, little Worcestershire sauce, tomato catsup, paprika, salt and pepper, one green pepper chopped fine, then add chicken, a small can of mushrooms, and cook thoroughly. Lastly, add one-half pint of small oysters, drained from the liquor, heat through, and serve on toast.

Chicken Livers en Brochette

Scald the livers in boiling water for five minutes; cut breakfast bacon into pieces the size of the liver; drain and wipe the livers; then put a piece on a steel or silver skewer, then a piece of bacon and alternate until skewer is nearly filled; now dredge with salt and pepper, and baste with melted butter. Broil over a clear fire for five minutes, and serve on the skewer with a little melted butter poured over them.

Chicken Mousse

One cup grated chicken breast, one cup whipping cream, a truffle cut fine, one cup thin cream, two eggs, one tablespoon gelatine; boil eggs and cream to a custard, then add gelatine, and let cool; whip the cream, add to cold custard, truffles and chicken. Season; put in molds and let harden. Garnish.

Chicken Timbales

One pint chopped cold chicken (cooked), two beaten eggs, one cup stale bread crumbs, one teaspoon salt, some celery salt, one cup soup stock or milk, one-half teaspoon white pepper, a little onion juice or herbs; mix and pack in buttered molds and steam fifteen minutes. Serve with a sauce given for sweetbread timbales.

View page [62]

Cheese Soufflé

Put one cup of bread crumbs and one cup milk on the fire to boil, stir and boil until smooth, then add four tablespoons grated cheese, a small piece of butter, salt and pepper; stir until the cheese is dissolved, then remove from the fire. Beat two eggs separately, stir the yolks into the mixture, and then add the stiffly beaten whites. Put in a pudding dish and bake fifteen or twenty minutes.

Cheese Ramekins

Make a cream sauce of one-half cup milk, two level tablespoons butter, one heaping tablespoon flour, red pepper and salt, three eggs, yolks and whites beaten separately, one cup grated cheese; add yolks to white sauce, then cheese; when cool add the well beaten whites; fill buttered ramekins half full, bake twenty minutes and serve at once.

Corn Timbales

Score six ears of sweet corn and press out the pulp, or take canned corn. To one cup of corn add one tablespoon melted butter, half teaspoon salt, one-quarter teaspoon Hungarian paprika, the beaten yolks of three eggs, then the stiffly beaten whites; add a tablespoon of flour. Butter timbale molds, fill with the mixture two-thirds full, set in a pan of hot water and place in hot oven. Bake until firm; remove from mold to a hot plate.

Egg Entrée

Slice bread and toast it in butter; fry an egg for each piece of toast, take one-half can strained tomatoes for twelve persons, add to tomatoes two large tablespoons butter, salt, pepper and one cube sugar. Thicken with a little flour, pour over eggs and serve hot. Sprinkle with cheese if desired.

Eggs Benedict

Place a slightly fried piece of ham on a piece of toast, place poached egg on ham, and pour over all a Hollandaise sauce.

View page [63]

Egg Croquettes With Tomato Sauce

Allow one hard boiled egg to each person, pass through a sieve, add a small piece of butter, two thick slices of bread grated (no crusts), salt, red pepper, chopped parsley and a little cream. Shape like an egg, roll in egg and cracker crumbs and fry brown in hot fat. Serve with tomato sauce. This may be prepared in the morning and fried before serving.

Tomato Sauce

Blend a heaping teaspoon of butter with one of flour and add a cup of milk, one-half cup of strained tomatoes (if very acid add pinch of baking soda), a little catsup, chopped parsley, red pepper and Worcestershire sauce. Add tomatoes gradually. Serve over croquettes.

Egg Gems

One cup of chopped cold meat, one cup bread crumbs, one tablespoon melted butter, salt and pepper, and enough milk to bind together nicely. Have ready gem-pans well buttered, and fill with the mixture. Break an egg on top of each, season with salt and pepper, and sprinkle with cracker crumbs. Bake eight minutes.

Eggs a la Martin

Put a large lump of butter in a stew pan with two tablespoons flour; when a light yellow, stir in slowly one pint of hot milk (make very thick), and add cayenne pepper, salt and one-half pint cream; grate one-half pound Eastern cheese, reserve one tablespoonful, and add all the rest to the whole mixture; break as many eggs as wanted in a baking dish, pour sauce over and spoon of grated cheese, and let stand in hot water in oven to brown.

Egg Timbale

Allow one egg for each timbale. To four eggs slightly beaten, add one-quarter cup of cream, a few drops onion juice, salt and paprika. Turn the mixture into small buttered molds, set in a pan of hot water and cook until firm. Serve with mushroom or shrimp sauce.

View page [64]

Egg and Tomato Custard

Break five eggs into a bowl, beat up well and add four tablespoons tomato pulp, one of milk or cream, one of grated Parmesan cheese, season with salt and pepper; butter seven or eight molds, fill with mixture and bake slowly for about twenty minutes.

Sauce--After using the pulp in a can of tomatoes for the custard, drain off the liquid for sauce, add cream, seasoning, and then thicken.

Stuffed Eggs in Tomato Jelly

Boil eggs hard, cut lengthwise and mash yolks with salt, pepper and ground chicken livers, which have been previously cooked, and a little chopped celery; take one-half can tomatoes, one tablespoon Knox's gelatine, heat and strain, adding salt and pepper. Fill the eggs with the first mixture, set each egg lengthwise in a small mold. Fill the mold to the top with the tomato jelly; set and cool. Serve on lettuce leaves.

Fried Frogs' Legs (a la Oscar of the Waldorf)

Prepare eighteen frog legs, put them in a bowl with a marinade composed of one tablespoon each of vinegar, sweet oil, salt and pepper to taste; mix well together in the bowl; plunge them singly into very hot fat, and fry for five minutes. Drain, arrange on a hot dish with a folded napkin and garnish with parsley. Any desired sauce may be served with this dish.

Goose Liver Patties

Place several goose livers in milk and allow to remain one day. Drain, add some sliced truffles, salt and pepper. Smother in goose fat or butter, or both, until very tender. When cold, chop, add the butter in which they were cooked and a little Madeira wine; heat the mixture, fill the patties (which have been heated) and serve at once.

Lamb Chops

Fry chops only a little. Allow them to cool, then dip in cream sauce, cover with bread crumbs and fry in deep fat.

View page [65]

Kidney Sauté

Take skin and fat off kidneys and cut into thin slices; heat fresh butter, add onions cut into small pieces and allow to brown; add kidneys and stir until cooked, then add about one teaspoon flour and stir; next add soup stock enough to make a little gravy. Flavor with one tablespoon red wine, one teaspoon vinegar, pepper and salt to taste. Fry slices of bread, free from crust, in table butter and place on hot platter and pour kidneys over.

Meat Pudding With Mustard Sauce

Two pounds meat and suet (about an ounce) both chopped fine; one-half the quantity of white bread, free from crust, soaked in water and pressed well; about three raw eggs, one boiled potato grated, pepper, salt, ginger and nutmeg; fry onions yellow in plenty of butter and add last; grease pudding form and sprinkle with grated bread crumbs. Press the mixture in as firmly as possible. Put into a pot of boiling water and boil about an hour.

Mustard Sauce

One tablespoon table butter, one tablespoon mustard (prepared), one tablespoon vinegar; stir and boil; thicken with a little flour and milk mixed; add more milk, pepper and salt.

Meat Soufflé

Make a smooth white sauce with two tablespoons of butter, a heaping tablespoon of flour and two-thirds of a cup of milk or cream. Season with salt, pepper, onion juice and chopped parsley. While hot add the beaten yolks of two eggs and one cup of finely chopped poultry or meat, and let come to the boiling point. When cool stir in the well beaten whites of the eggs. Bake in a pudding dish and serve hot. May also be served with mushroom sauce.

View page [66]

Minced Meat With Jelly Sauce

One cup chopped cooked mutton, one-half tablespoon butter, one-third cup currant jelly, few grains cayenne, one-quarter cup sherry wine; put butter and currant jelly in chafing dish; as soon as melted add pepper, wine and meat. Simmer five minutes and serve with toast.

Baked Mushrooms

Peel the mushrooms, then cut the tops and upper portions of the stems into pieces of uniform size. Place in a buttered pan with salt, pepper and bits of butter; bake until the mushrooms seem tender, or about fifteen minutes. When almost ready to serve, pour over them enough sweet cream to cover; let heat together and serve very hot on squares of buttered toast.

Scalloped Mushrooms

Cook mushrooms in a little olive oil or butter, salt, pepper, onion and a little parsley; take one tablespoon butter to one pound of the fresh mushrooms. Then make a white sauce of two tablespoons flour and two tablespoons butter and one cup milk; add the mushrooms. Butter ramekins, throw in bread crumbs, put in mixture, adding more crumbs on top. Bake until crumbs are brown. This can also be served in green peppers.

Oyster Noodles

Into a pudding dish put layers of broad boiled noodles, alternating with layers of oysters dipped in cracker crumbs, with plenty of butter and salt to taste; pour over whole a pint of pastry cream and the juice of oysters; bake until brown--about twenty minutes.

Oxtail Entrée

Two ox tails cut into pieces, heat a large spoonful fat, throw in tails, and sliced carrots and brown on both sides; add enough water to cover, salt and cook until tender; put in one-half glass claret, some juice of mushrooms and thicken with flour; heat mushrooms in separate pan; line platter with pieces of toast, pour over the mixture and serve very hot.

View page [67]

Purée of Peas

Two tins of peas cooked and strained through a sieve, one-half cup soup stock, yolks of six eggs beaten lightly, salt, pepper, teaspoon of sugar. Bake about twenty minutes in border mold, put in pan of water; turn out on platter; fill the center with creamed lobster, fresh mushrooms or sweetbreads and mushrooms.

Bell Peppers and Cheese

Scoop out peppers and put in boiling water fifteen minutes; stuff very tight with dice of stale bread and cheese, salt and red pepper, putting pieces of butter on top; place in a pan of water and bake twenty minutes, or until brown; serve hot.

Rissoles

Roll some good short pastry one-half inch thick into round or oblong pieces the size desired, and in the center of each place one teaspoon of creamed chicken, sweetbreads or oysters. Brush round the edge with beaten egg, fold, press edges together and fry in deep fat until brown; drain on cheese cloth before serving.

Sardine Croquettes

Wipe the oil from about a dozen sardines and remove the skin and bone; press the pulp through a puree sieve. There should be one cup of puree. Soak one-half cup of grated bread in one-half or three-quarters cup of milk until smooth. Add two tablespoons butter, one yolk of beaten egg, three yolks cooked, paprika, one spoon lemon juice; then add sardine puree; mix thoroughly and shape into balls; dip in beaten egg, roll in fine crumbs, and fry in deep fat; serve with sandwiches and place the croquettes on lettuce that has been dipped in French dressing. Serve as a relish at the beginning of luncheon or dinner.

Saddle Bags a la Rothchild

Slit a pocket in a large tenderloin steak, fill it with oysters (small ones) which have been seasoned with salt, pepper and catsup or a little Worcestershire sauce; broil or bake the steak, adding butter and more seasoning.

View page [68]

Sardellen Soufflé

One pint whipped cream, six eggs, one cup sifted flour; beat cream well, add the yolks of eggs and mix with flour; add at last the beaten whites and bake in muffin tins twenty minutes; serve with sardellen butter.

Spaghetti Soufflé

Cook spaghetti in salt water three hours; when tender, pour cold water over the spaghetti and drain. Butter molds very generously. Line them with spaghetti, winding round and round. When starting to wind, leave little hole in center of cup for small piece of pimento or mushroom, if one cares for it. Make a cheese souffle of one and one-half tablespoons of butter, one and one-half tablespoons flour, one-half teaspoon salt, one-half teaspoon paprika, and one cup milk. Remove from stove and beat in two whole eggs and two-thirds cup of grated American cheese. Fill cups almost to brim with mixture; bake in the oven in a pan of water twenty-five minutes; turn out and serve with poulette sauce and fresh mushrooms.

Fried Sweetbreads

Wash, trim and parboil sweetbreads fifteen minutes. Then cut them in small pieces, dip in egg and then in bread crumbs, and fry in boiling fat. Serve with cream sauce.

Sweetbreads a la Newburg

Parboil one set of sweetbreads by simmering three-quarters of an hour in salted water with two bay leaves; drain, cool rapidly, remove membranes and with a silver knife cut into small dice. Chop a cup of cooked mushrooms very fine; in a double boiler heat a cup of rich cream and add the sweetbreads and mushrooms. Beat three egg yolks with a salt spoon of salt and dash of paprika; add two tablespoons of lemon juice and one tablespoon Worcestershire sauce. Stir into the cream, continuing to stir until it thickens. Put into heated ramekins and serve very hot.

View page [69]

Spinach Timbale

Take about two pounds of spinach, boil it, press it well, then put through a puree sieve; soak two slices of dry twist bread, press it very dry through the hands, then add to the spinach. Season with salt and pepper. Add the yolks of four eggs, beat the whites stiff and add last. Butter the round mold well, sprinkle with fine bread crumbs, fill mold and set in a deep sauce pan of boiling water and boil about thirty minutes; turn out on round dish or platter and fill with sweetbreads and mushrooms cooked in poulette sauce. Should water boil down in sauce pan add a little at a time, but be careful that the water does not come near the top of the mold.

Sweetbread and Oyster Pie Blanch and parboil a pair of fine sweetbreads; break in small pieces and place half in a pudding dish which has been lined with puff paste. Drain a pint of oysters and place a layer on the sweetbreads; pour over this a rich cream sauce, then add another layer of oysters and sweetbreads, cover with the sauce and lastly add a top of puff paste. Bake in a quick oven.

Sweetbread and Peas

Parboil the sweetbreads, then slice in pieces the size of a long oyster. Season some cracker dust with salt and paprika. Dip the cold sliced sweetbreads into beaten eggs, then into the seasoned cracker dust and fry in butter to a golden brown. From a can of peas drain most all of the liquor and put them on to stew with one-half pint cream and a piece of butter; when tender pour, while hot, over the sweetbreads, and serve.

Sweetbread Patties

One pair sweetbreads parboiled one-half hour and picked into small pieces. Make sauce of one tablespoon butter, one tablespoon flour, one-half pint milk, one-half can chopped mushrooms, one-quarter cup finely chopped almonds; add sweetbreads, and serve hot in patty shells.

View page [70]

Sweetbread Croquettes

One pound sweetbreads, one tablespoon chopped ham, one-quarter can mushrooms, one wine glass thick cream, one wine glass thick soup stock, two eggs; boil the sweetbreads until tender in salt water. When done separate into small pieces, removing all skin, and season highly with salt and pepper. Boil ham and chop very fine. Cut mushrooms into small pieces; mix all ingredients together and boil about one minute. Let the mixture become perfectly cold, then form into balls, roll in egg and fine cracker crumbs and fry in hot butter.

Sweetbread Timbales

One pound sweetbreads serves six people. Cut the prepared and cooked sweetbreads in small pieces with silver knife; mix the well beaten yolks of two eggs with salt, pepper and a little cream, if necessary, then fold in the well beaten whites; put in buttered molds and set on paper in a pan of water. Cook one-half hour; turn out to serve with the following sauce:

Sauce--One and one-quarter cups milk or cream, one-quarter cup mushroom liquor or chicken stock, one and one-half tablespoons flour, one tablespoon butter, salt and pepper. Add cut up mushrooms or pimentoes and about two tablespoons sherry wine.

Hungarian Sauerkraut Three pounds of sauerkraut (or one can), six sour apples, one can tomatoes, two tablespoons of salt, one-half cup sugar, one tablespoon pepper sauce, one pint water, one large onion, four tablespoons suet, three tablespoons flour and a little soup stock. Boil the tomatoes about ten minutes, then strain them into the sauerkraut; add the peeled and sliced apples, the salt, sugar, pepper sauce and water, and boil all together about one hour and a half. Brown the flour in the suet, then the finely chopped onion, and add the sauerkraut and soup stock, heating them all thoroughly together.

View page [71]

Green Pea Timbales I

Drain and rinse one can of peas and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter, two-thirds teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and a few drops onion juice. Turn into buttered molds, set in pan of hot water, cover with buttered paper and bake until firm. Serve with one cup white sauce, to which is added one-third cup canned peas drained and rinsed.

Green Pea Timbales II

Boil long pieces of spaghetti in salt water until tender. Butter molds; begin in center of bottom and gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick, if so, dip it in the beaten white of an egg.

Filling--Mash and strain one cup of peas, one egg well beaten, two teaspoons pate de foie gras, salt and pepper to taste, three tablespoons cream, two tablespoons white sauce, one teaspoon flour wet in a little chicken stock. When mixed it should be the consistency of molasses. Pour into mold and bake fifteen minutes. Turn out on rounds of toast. Serve with poulette sauce.

Liver Timbale

One to one and one-half pounds of calf's liver, according to size; chop and strain through a colander. Add salt and pepper, paprika, two yolks, and lastly two whites of eggs well beaten, one spoonful of cream, and stir well. Pour into greased mold, set in pan with cold water and place in oven about twenty minutes. If mixture is too thin, stir in a little cracker dust. Serve with a cream sauce.

Brain and Spinach Timbales

One can of spinach chopped fine, five eggs well beaten, one large brain cooked with onion and put through a sieve. Butter timbale form; arrange a layer of seasoned spinach, a layer of brain puree and another layer of spinach. Bake twenty-five minutes. Take out and cover with poulette sauce and mushrooms.

View page [72]

Pimento Timbales

Butter and line each mold with pimentoes, fill mold with the following mixture: one-half cup of boiled spaghetti, one tablespoon pate de foie gras, four tablespoons cream, one beaten egg, two tablespoons white sauce, salt and pepper to taste. Chop spaghetti fine and stir all together. Put in molds and sprinkle on top with Parmesan cheese and cracker crumbs. Place molds in pan, standing in a little water, and bake fifteen minutes. Turn out on rounds of toast, and cover with cream or butter sauce. This is for one-half dozen timbales.

Swedish Timbale Forms

Mix together three-quarters cup of flour, one-half teaspoon salt, one-quarter teaspoon sugar, gradually one-half cup milk and one egg well beaten; then add one tablespoon melted butter. Dip the hot timbale iron into this mixture and fry in deep fat until crisp and brown. Remove from iron and invert on paper to drain. Fill these cases with oysters, chicken, sweetbreads or mushrooms.

Tripe Tripe is the large stomach of the ruminating animals, and is chiefly composed of albumen, fibrine and water.

How to Prepare Tripe Scald the stomach with boiling water until the inside coating becomes loose. If properly scalded it will scrape off easily. Wash it well in several changes of boiling water, then put it to soak in cold water over night. Scrape again until clean and white. Place in a stew pan, cover with cold water; add one onion, a sprig of parsley, twelve whole cloves and twelve pepper corns; simmer gently for six hours, and it is ready to use in any way. That sold in the markets in cities is usually cleaned but not boiled.

Fried Tripe

Boil tripe the day before it is to be used. Cut the tripe into pieces the size of an oyster, sprinkle with salt and pepper, let stand ten minutes. Dip first in beaten egg and then in bread crumbs and fry in boiling fat. Serve with tartar sauce.

View page [73]

Spanish Tripe

Brown a piece of onion with a spoon of soup fat and a level tablespoon of flour; add one can strained tomatoes, season lightly with salt, cayenne and a few bay leaves. After this boils put in tripe, which has been thoroughly cooked in salt water and cut in narrow strips, and let cook a little longer. Remove the bay leaves before serving.

Terrapin a la Baltimore

Place the meat, previously boiled and prepared, and eggs, if any, of two terrapins in a sauce pan, adding a dash of cayenne, white pepper, a grating of nutmeg, small salt spoon of ground cloves, a wine glass of Madeira or sherry; cook five minutes and put away to cool for future use. Place in a sauce pan a cup of good soup stock, add a glass of Madeira; blend one-half cup butter with two tablespoons of flour, add this to the gravy with a piece of lemon; put in the terrapin and heat. Have ready the yolk of six eggs hard boiled and mashed fine; beat and mix gradually with the terrapin. The whites of the eggs can be chopped fine and added.

Terrapin a la Maryland

This differs only from Terrapin a la Baltimore by substituting cream for stock. The cream is warmed and added gradually to the eggs at the last minute, and not allowed to boil.

Mock Terrapin of Veal

Make a sauce of one tablespoon butter, one tablespoon flour, one-half tablespoon each of catsup and lemon juice, one cup cream, two eggs hard boiled and a little paprika. Add two cups cold veal cut in small dice.

Stuffed Tomatoes

Fill tomatoes with minced meat, then drop egg on meat and put in oven until the egg is set.

View page [74]

Beef Tongue

Cut thick slices of braised beef tongue. Cover them with thin slices of bacon, sprinkle over a few minced sweet herbs and wrap the whole around with pieces of greased paper folded in such a manner that the liquor cannot run out. Place them on a gridiron over a clear fire and broil. When done lay them on a dish and serve.

Deviled Toast

Spread deviled ham on toast. Put in oven, and serve with scrambled eggs on top.

Mayer's "Society" Coffee
Mayer's "Society" Tea

[Illustration: Decorative banner with the company name and address, L. MAYER & CO.,PURE FOOD PURVEYORS, 148 THIRD ST., PORTLAND, OREGON.]

Portland's Exclusive Handlers of Everything Good to Eat

In answering these ads, please mention Neighborhood Cook Book.

View page [75]

ADDITIONAL RECIPES

View page [76]

ADDITIONAL RECIPES

View page [77]

> SHELL FISH AND SHELL FISH ENTREES

"Oysters come and walk with us!
The Walrus did beseech.
A pleasant walk, a pleasant talk
Along the briny beach."

Toasted Angels

Wrap a large oyster in very thin slice of bacon, putting on the oyster a little cayenne and two drops of lime juice, fasten with a string or pin the bacon with a wooden toothpick; broil till the bacon is crisp, and serve very hot on squares of buttered toast.

Fried Clams

Clams may be fried similarly to oysters, dipped into beaten egg and cracker crumbs and fried in butter.

Roast Clams

Wash shells well and put on gridiron or over hot coals. When the shell opens remove the upper one and serve in the under shell at once, with butter and seasoning.

Clam Fritters

Drain the clams and chop the hard part. Use the liquor to make a fritter batter. Add the clams and fry by small spoonfuls in hot fat.

Fritter Batter

Yolks of two eggs beaten well; add one-half cup milk or water and one tablespoon of olive oil, one salt spoon of salt, one cup of flour, or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten very stiff, and one tablespoon lemon juice or vinegar. This batter will keep several days.

View page [78]

Clam Loaf

Two dozen razor clams chopped fine, twelve crackers reduced to crumbs, three eggs, salt and pepper; mix these ingredients together and form into a loaf. Scatter bits of butter on top and bake with the clam liquor about thirty minutes in a moderate oven.

Baked Crab With Mashed Potatoes

Line a dish with mashed potatoes and fill center with crab meat.

Sauce--One pint of milk, thickened with two teaspoons flour and butter the size of a large walnut, add paprika and salt to taste, juice of a lemon, and boil together five minutes. Pour over crab, bake twenty minutes.

Crab a la San Francisco

Take out the meat of a large cooked crab in as large pieces as possible, put in cocktail glasses and, just before serving, pour over it the following sauce: One cup cream, half cup tomato catsup, one tablespoon Worcestershire sauce, salt and paprika. Let stand on ice for at least two hours. This will serve six people.

Crab a la Mode

Take small loaves of stale bread. Cut each into three squares, remove all crust and scoop out center, leaving about a half inch or less on sides and bottom. Brown very lightly in boiling fat. This can be prepared in the morning. Cream crab, adding sherry, and fill bread shells, which have been previously warmed. Place in oven until piping hot. Garnish by placing small slice of boiled beet, slice of hard boiled egg, one-half sardellen, one on top of the other, on filled bread shell. Sauce to one side.

Sauce--Mix butter and flour, add anchovy paste and lemon juice. If too thick or salty, thin with water.

Crab Poulette

One crab, one lobster, three-fourths cup shrimps and oysters, six or seven tomatoes, red pepper, celery, onion, garlic and parsley. All cooked and served with a poulette sauce and surrounded with a border of boiled rice.

View page [79]

Crab Served Plain

Three large, heavy crabs, mayonnaise sauce or French dressing. To boil crabs put them in the water alive with plenty of salt. Let them boil twenty minutes. When cold, crack the claws and the meat that is in the shell place on a platter. Garnish with lettuce and parsley. Serve with mayonnaise or sauce made of French mustard, olive oil, vinegar, salt and pepper. One can also use a tartar sauce.

Crab Creole

One can of tomatoes, one large onion cut in pieces, one tiny piece of garlic the size of pin head, one piece of celery, a couple of pieces of parsley. Let these cook slowly for three-quarters of an hour, and strain. Meat of a crab shredded, one-half pound shrimps, 50 small oysters and liquor. Put in a pan one-half cup of melted butter, three tablespoons of flour, one cup of milk or cream, and add the strained vegetables and season. Add shrimps, oysters, liquor and crab. Serve this in center of dish, and boiled rice on outer edge, forming a border.

Deviled Crab

One crab, two hard boiled eggs chopped fine, two tablespoons cracker crumbs rolled fine, juice of one lemon, two tablespoons sherry, red pepper, salt (mix this well), butter the size of an egg, flour to thicken. Cook, then thin with milk and season with salt and a half teaspoon mustard. Mix well with the crab, sift with cracker crumbs and cover with bits of butter. Heat in oven until brown.

Crab in Ramekins

To some cooked spinach, chopped very fine, add a little cream to thin it. Put in ramekins to the height of half an inch, on top of this some creamed crab, and over all some American cheese, and bake for about fifteen minutes.

View page [80]

Deviled Crabs in Shells

One crab shredded fine, one slice butter, salt and red pepper, one whole egg beaten in, one teaspoon Worcestershire sauce, chopped parsley, juice of one-half lemon, one cup of cream or milk; sprinkle with cracker crumbs. Mix all ingredients thoroughly. Place in shells, sprinkle top with cracker crumbs. Place a slice of lemon on each. Bake twenty minutes.

Crab or Halibut St. Laurent

One cup of boiled crab meat, one tablespoon butter, two tablespoons grated Parmesan cheese, two tablespoons white wine, one tablespoon flour, one-half cup of stock, one-half cup of cream or milk, one-half teaspoon salt, one-fourth teaspoon pepper, dash of cayenne. Put into a sauce pan one tablespoon butter; when melted add the flour; cook, but not brown; add slowly the stock and stir until perfectly smooth, then add the cream, and when thickened add the salt and pepper, the crab meat and the cheese; simmer for a few minutes and add the wine; spread this mixture over pieces of buttered toast cut in squares or circles; sprinkle with grated Parmesan cheese, and place on each piece a small bit of butter. Set in the oven for three minutes; serve very hot. This may also be prepared in a chafing dish.

Crab Soufflé

Make a pint of rich cream sauce, add the yolks of three eggs and beat well, then a dash of cayenne and a cup of grated New York cheese. Now add one pint of crab meat finely picked, then fold in the whites of the eggs well beaten. Pour into a baking dish and bake in a quick oven.

Crab Terrapin

One pint picked crab. Make sauce of one and one-half cups cream, two tablespoons butter, two tablespoons flour, salt, red and white pepper. Use yolks of two or more hard boiled eggs sifted; flavor with sherry; add crab and serve in ramekins.

View page [81]

Lobster a la Creole

Cut lobster in small pieces, then let simmer in a sauce pan. Three tomatoes cut fine, one-half green pepper, one clove garlic finely cut. When cooked about twenty minutes remove from the fire and strain. Put in pan a lump of butter size of a walnut, a little flour, strained tomatoes, one-half pint sweet cream and yolk of one egg. Put in lobster; heat thoroughly; serve on toast; salt to taste.

Lobster a la Newburg

Pick the meat from the shells of two good sized freshly boiled lobsters and cut it in one-inch pieces. Place the meat in a sauce pan over a hot fire with one ounce of fresh butter; season with a pinch of salt, pepper, two medium sized truffles cut into dice-shaped pieces, and after cooking for five minutes add wine glass of sherry or Madeira wine. Let cook for a few minutes longer, until it is reduced to one-half. Have in readiness the yolks of three eggs in a bowl, with one-half pint of sweet cream, and beat well together; add this to the lobster, gently stir for two minutes longer, until it becomes thick, and serve immediately.

Lobster Farcie

One lobster, one slice of stale white bread soaked in milk and pressed out. Chop lobster and bread, season well, add one-quarter onion chopped fine, and beat with tablespoon good butter; add lobster, one-half pint of cream. When heated put into shells and bake.

Breaded Lobster

Split the meat of the tail and claws, and season well with salt and pepper. Dip in beaten egg and then in bread crumbs, which let dry on the meat, and then repeat the operation. Place in a frying basket and plunge in boiling fat. Cook until a golden brown--about two minutes.

View page [82]

Mussels a la Bordelaise

One quart mussels, one onion, salt, pepper, three cloves garlic, parsley, butter, flour. Wash mussels in several waters. Chop onion and garlic very fine. Place mussels in a pot, cover one-fourth with water, throw in onion, garlic and parsley; add a lump of butter, salt and pepper. Cover close and let boil ten to fifteen minutes. Remove the mussels and thicken with flour. Throw the sauce over the mussels.

Baked Oysters

Have the oven very hot. Use large oysters on the half shell. Put a piece of butter on each oyster, also salt and pepper, and place in the oven for two or three minutes until the edges curl. The addition of lemon juice and tomato catsup makes this a very dainty dish.

Oyster Cocktail

One hundred small oysters, catsup, Worcestershire sauce, lime juice, salt, pepper and paprika. Put part of the juice of the oysters in a bowl. Squeeze the juice of three limes. Add salt, pepper, paprika, Worcestershire sauce, and a liberal supply of catsup. Lastly throw in the oysters. Serve in small glasses with crackers. This will serve five or six people.

Oyster Scrambled With Eggs

Two dozen oysters, four eggs, milk, salt, pepper and butter. Drain and wipe oysters. Season with salt and pepper. Beat lightly the eggs and milk. Put a small piece of butter in frying pan; when warm throw in oysters and fry a little. Then throw the eggs over the oysters and scramble with a spoon. Serve hot.

Oysters Fried in Batter

Oysters, flour enough to thicken, one teaspoon baking powder, one egg, one cup milk, liquor of oysters, salt and pepper, olive oil, butter or drippings. Beat egg lightly, add one-half cup oyster liquor, sufficient flour to make a thin batter, baking powder, salt, pepper, and lastly the milk. If too thin add more flour. Dip the oysters into butter and fry each in deep fat, olive oil or butter.

View page [83]

Oyster Loaf

Take a loaf of bread, either white or rye, and with a sharp pointed knife cut off the top of the bread (about five inches long and four inches wide), according to the size of the loaf. Be careful not to break the crust, for it is to form the lid. Now scoop out the soft part of the bread and lay the loaf as well as the removed crust lid in the oven to toast and become thoroughly hot. While this bread is heating prepare the fried oysters. Take the heated bread, butter it well, also the lid on the inside, then put in the fried oysters and close with the lid, and you will have a toothsome oyster loaf.

From this oyster loaf one can improvise and form most palatable dishes by taking small loaves of bread or oblong rolls and treating them in a like manner. The prepared oblong rolls or little loaves can be used for serving entrees as well as for lobster, oyster, clam, newburgs and poulettes, turkey, chicken or roast beef hash, beef, or tripe in cream.

Oysters a la Normandie

To serve six people. Take three dozen oysters with liquor, salt and pepper, butter size of an egg, and heat well. When they curl up take out with a skimmer and pour the hot liquor over the following, which has been prepared: yolks of six eggs thoroughly beaten, juice of one lemon, one-half onion grated and one-quarter cup chopped parsley. When mixed put back on stove and stir until thick. Replace oysters to heat and serve on toast or in ramekins at once.

Oyster Poulette One-half onion chopped fine, browned in one-quarter pound of butter and three tablespoons flour, one pint oyster juice, and stir. When boiling add yolks of three eggs well beaten and a little lemon juice; stir until it boils, and add oysters seasoned to taste. Serve on toast.

View page [84]

Roast Oysters on Toast

Fifty large oysters, toasted bread or soda crackers, salt, pepper, butter. Toast some slices of bread or take soda crackers. Place oysters on toast or crackers, season with salt and pepper and plenty of butter. Place in a baking pan in a hot oven until the edges curl.

Oyster Pan Roast

Oysters, catsup, chili sauce or peppers, salt and pepper. Place oyster liquor in a small pan. Season with catsup and one-half chili pepper cut fine or chili sauce. Add salt. When this comes to a boil add oysters and serve in same dish in which they are cooked.

Fried Oysters

Fifty oysters, salt, pepper, butter, two eggs, cracker meal or bread crumbs, lemon. Drain oysters and wipe them. Season with salt and pepper. Roll in cracker meal or bread crumbs. Then dip them in eggs which have been well beaten. Fry in butter until nice and brown. Serve with slices of lemon.

Oyster Stew With Pepper Sauce

Oysters, salt, pepper, pepper sauce, tomato sauce, Worcestershire sauce, lemon. Drain off the liquor, put on to boil with a tablespoon of catsup, a few drops of pepper sauce, one-half teaspoon Worcestershire sauce and the juice of a lemon. Throw in oysters and serve hot.

Scalloped Oysters

One quart oysters, one and one-half pints cracker crumbs, one pint milk, one-half pint oyster juice, one-half cup very soft butter, pepper and salt. Put cracker crumbs in a bowl, add the butter and liquor, stir in the oysters and seasoning. Fill a buttered baking dish or individual shells or ramekins. Beat the yolk of an egg and add one-half cup of milk, and spread on top of oyster mixture. Bake twenty minutes or one-half hour until brown.

View page [85]

Saute Royale

One medium sized lobster, one small crab, one cup picked shrimps, fifty California oysters in their liquor; cut up six large tomatoes, one large onion, one clove garlic, one large sweet pepper, one sprig celery, one sprig parsley. Cook three-quarters hour, strain and set aside. In another sauce pan blend one-half cup butter with three tablespoons flour and one-half cup cream. When well cooked add oyster liquor, a wine glass of sherry, dash of paprika, salt, and lastly the strained tomatoes. When all is blended add the lobster meat cut into dice, the crab, shrimps and oysters, and stir until the oysters curl. Serve with a border of well cooked rice.

Shad Roe

Wash a shad roe, cook twenty minutes in boiling water, to which has been added a little salt and vinegar. Then put roe in cold water, drain and clean thoroughly and cut into small pieces. Melt three tablespoons butter, add one-half cup chopped celery, a little onion and lemon juice, salt and pepper. Reheat roe in this sauce and serve on shaped pieces of toast.

Fried Shad Roe

Wash, dust with flour and fry in plenty of butter, keeping the sauce pan covered while frying. Turn with a pancake turner and brown on other side. Serve with tartar sauce and slices of lemon.

Shrimp Fritters

Make a batter of three well beaten eggs, a pinch of salt, one-quarter cup of milk, one tablespoon of melted butter. Chop slightly with a silver knife one-half pound of picked shrimps and stir into the mixture, adding enough stale bread crumbs to make a stiff batter. Drop by the spoonful into boiling fat and fry a light brown. Drain on paper and serve hot with a rich cream sauce, which has been colored with a little tomato or anchovy sauce.

View page [86]

Shrimps a la Creole

Stew a few tomatoes, a small green pepper and a small clove of garlic together. Make a poulette sauce of the following: Small piece of butter, one tablespoon of flour, add one pint cream or milk; when done strain tomatoes into sauce. Then let shrimps cook a few minutes and serve hot in ramekins or on buttered toast.

Shrimps a la Newburg

Clean one pint of shrimps, soak three minutes in two tablespoons of butter, add one-half teaspoon salt, a dash of cayenne, one teaspoon lemon juice and cook one minute. Make a cream sauce of one tablespoon of butter and one teaspoon flour, cook, adding one-half cup of cream. When thickened add two well beaten yolks of eggs, then shrimp mixture and two tablespoons sherry wine. Serve in ramekins.

Turtle Steaks

Prepare raw green turtle steaks by trimming bone and flattening steak. Heat two tablespoons of butter very hot in a frying pan; add one-half teaspoon of Worcestershire sauce, one-half tablespoon of currant jelly, one gill of port wine and a little salt. Lay the steaks in this and cook. Serve on hot platter with the sauce poured over same.

Raviola

Two pounds cooked spinach, one large calf's brain which has been cooked, one pound of sausage meat. Put the sausage meat into a hot skillet and work with a spoon until all the fat comes out into the pan, then throw in a sieve and drain well. Work each of the three above ingredients through a fine sieve, the sausage meat while hot. Mix all these ingredients together, add two whole eggs and season well. Make noodle dough with three eggs, cut it out with a saucer to shape the turnovers and turn the side for filling into water (have a dinner plate of water at hand). Put a large spoonful of the mixture on one-half circle of the


View page [87]
turnover, then turn this over the other half of the circle for a cover, pressing the edges together firmly with the fingers to keep the filling in. Leave to dry until ready for cooking. Cook in a large round granite pan four inches deep, filled with boiling water, and boil hard four at a time for five minutes. At the side have a large baking pan with sauce made of soup stock thickened with a little flour and well seasoned. Take the turnovers out with a skimmer and put into sauce of soup stock. Have melted butter on hand, with pastry brush ready. Brush all the turnovers with butter, throw over a handful of grated Swiss cheese and cook in a hot oven for ten minutes. Serve on a large platter. This quantity makes ten turnovers.

If you buy TIP-TOP BREAD to-day, you'll buy it tomorrow. "It is better than home made."

Ask for the GenuineTip-Top-Bread Every loaf bears the TIP-TOP Label AT ALL GOOD GROCERS Made by the LOG CABIN BAKING CO. Portland, Oregon

In answering these ads, please mention Neighborhood Cook Book.

View page [88]

ADDITIONAL RECIPES

View page [89]

> FISH

"Master, I marvel how the fishes live in the sea?"
"Why, as we do on land, the great ones eat up the little ones."
"My hand alone my work can do;
So I can fish and study too."

The Season for Fish in Oregon

Crawfish--March 1 to October 31. Trout (except salmon trout)--April 1 to October 31. Salmon--June 1 to October 31. Oysters--September 10 to June 1. Clams--September to June. Crab--October 1 to June 30.

In selecting fish one must take care that it be fresh and in the best of condition, as there is nothing more unwholesome than fish which has passed that stage.

The flesh must be firm and hard, and rise at once when pressed with the finger. The gills should be red, the scales bright, and the sooner it is eaten after being caught the finer will be the flavor.

To clean, scale fish well and rinse thoroughly in cold water. If not to be used immediately, sprinkle with salt and keep in a cool place.

When baked, and served at table, the head and tail may be left on to make its appearance more attractive.

Cold fish may be used as a salad, creamed or scalloped.

View page [90]

Baked Fish

A salmon trout of three or four pounds, larger or smaller as required. Any kind of fish may be served. The day previous season with salt. Put a large slice of butter in the pan, upon which place the fish, adding a little pepper, one-half bottle catsup, large teaspoon Worcestershire sauce and one-half cup of water. Bake about one-half hour, basting at times. Just before serving place fish on hot platter, add to sauce shrimps, oysters, or both. Let boil up and pour over fish.

Aunt Betsy's Fish

Have a sole boned; boil in a white wine gravy. Mix a sauce a la poulette, add the white wine gravy, mix with the yolks of three eggs, then bake in oven ten minutes.

Bass a la Francaise

Wash fish. Cut a deep incision down the back of sea bass. Put in a baking dish with half a glass of red wine, pinch of salt, pinch of pepper. Sprinkle with finely cut shalot. Cover with buttered paper and cook in moderate oven for fifteen minutes. Take fish out and place on a platter. Put the juice in a sauce pan with half a cupful Universal sauce, four finely shredded mushrooms and thin slice of onion finely chopped. Finish cooking for five minutes more. Then pour it over the fish and serve very hot. This is for a two or three-pound bass.

Striped Bass in Aspic

Boil a three-pound bass in salt water, let it cool and place in the center of a large platter, put around it a two-inch border of celery root cut into small cubes, then a border of carrots cut into small cubes; circle this with green peas, around which put hard boiled eggs chopped fine; cover all with a clear white aspic made of veal bone, and after it hardens place around the entire edge a thick mayonnaise; garnish with parsley and beets cut in small squares. All the vegetables should be previously cooked.

View page [91]

Baked Black Cod or Sole

Butter a pan and sprinkle with bread crumbs, put fish in pan, season and scatter small pieces of butter on top.

Sauce--One-half can tomato juice, juice of one-half can mushrooms, a little oyster juice, bouillon, white wine and Worcestershire sauce. Cook all for a few minutes, then strain over the fish. Add a few mushrooms, oysters and shrimps, and bake all for thirty minutes.

Salt Codfish (Served Whole)

One whole codfish, butter, onions, parsley. Soak fish over night. Boil twenty minutes. Chop onions very fine, also the parsley. Take fish from water, dry carefully. Place a good sized piece of butter in a pan, fry onions light brown, squeeze juice of one lemon with butter, sprinkle parsley over the fish. After serving on a platter pour over melted butter and onions. Serve hot.

Codfish Balls

Two cups salt codfish, six good sized potatoes, two teaspoons melted butter, two eggs, one salt spoon pepper. Wash the fish and pick apart (in cold water) in one-half inch pieces. Pare raw potatoes and cut into squares; put potatoes and codfish into boiling water and cook until they are soft (about twenty-five minutes), drain very dry and shake. Mash together until you cannot distinguish one from the other; beat the eggs light, mix with the fish and add pepper and butter. Work together with mashed ingredients until light. Have fat very hot, make mixture into balls with floured hands and cook until a rich brown. Drain on brown paper before serving. Make cream sauce and serve over balls with diced bacon and hard boiled eggs.

View page [92]

Fish With Wine Gravy

One-half glass wine, one-half glass vinegar, one-half cup sugar, all kinds of spices, two lemons sliced and juice of one-half lemon, piece of butter and a clove of garlic. When all is well cooked put fish in and cook until done. Strain gravy and add one-half cup of flour or less, according to quantity of gravy, and let come to a boil. Beat the yolks of two or three eggs and stir gravy into them. Blanch almonds and sprinkle on top.

Fish au Gratin

One pound shrimps, about fifty small oysters, one-half glass of sherry, one-half cup of mushrooms, one pint tomato sauce highly seasoned (but not thickened), one-half onion, one-half green pepper and small bouquet of parsley, all chopped together finely; about one-half cup cracker crumbs. A fine white fish is preferable to any other. Clean well, add salt and pepper. Scatter small pieces of butter over platter in which fish is to be baked, and over this a layer of chopped greens and liberal dusting of cracker crumbs. On this place the fish and cover with small pieces of butter, and another layer of greens and crumbs. Over the whole pour the tomato sauce, sherry, bouillon, mushrooms, shrimps, and if to your taste, some grated cheese. Put in a hot oven and bake from twenty minutes to half an hour, according to size of fish. The oysters are added before taking fish from oven. Garnish prettily and serve on platter in which it has been baked.

Baked Halibut

Three or four pounds halibut. Dip the dark skin in boiling water and scrape clear. Rub well with salt and pepper. Bake in pan and pour milk over it until half an inch deep. Bake about one-half an hour, basting with milk. Remove skin and bones and place on the platter in original form. Serve with plain drawn butter, egg or cream sauce, and garnish with boiled egg.

View page [93]

Stuffed Halibut

Place two large slices of halibut in a pan, make a dressing of bread, butter and paprika, put between the slices of halibut, pour over the fish some strained tomatoes, dot with small pieces of butter and bake from one-half to three-quarters of an hour. Serve with sauce made from butter in the pan.

Finnan Haddie

To one pound of finnan haddie or salted haddock, which must be shredded before putting in chafing dish or cut in small slices if preferred, take two tablespoons butter, two of flour, one-eighth teaspoon of pepper, one cup hot milk, one-half teaspoon salt, paprika, yolks of two eggs. Melt the butter in the sauce pan, remove from fire and stir in flour, add two-thirds of the hot milk at once and the rest gradually, then pour all the sauce over the yolks of two eggs, stirring continually. The mixture thickens, and just before it boils put in the haddie. Serve with small pieces of toast.

Fish With Orange Sauce

Yolks of six eggs, two heaping tablespoons sugar, juice of four oranges, juice of one lemon, one teaspoon vinegar, one wine glass white wine, salt. Boil fish (either rock-cod, salmon or halibut) in seasoned water. When cooked, arrange on individual plates or large platter. Serve each slice of fish on four half slices of unpeeled oranges. Pour over following sauce: Stir eggs and sugar, add rest of ingredients and when thick remove from fire, pour over fish and serve cold.

Halibut Cutlets

Remove the skin and bone of halibut, using enough to make one pound. Pass through meat chopper twice. First work into the fish a quarter of a cup of butter that has been beaten to a cream, then three tablespoons of cream, one-half teaspoon salt, a little pepper and a little onion juice. Roll into cutlets and chill. When ready to fry roll in bread crumbs, then in egg and in bread crumbs again. Fry in deep fat. Serve with tartar sauce.

View page [94]

Halibut Rolls

Take slices of halibut, each being one-half inch thick, five inches in length and three inches wide. Season well with salt and pepper. Place a teaspoon of peas or oysters on each slice, leaving enough oysters or peas out for the sauce. Roll each slice, placing a toothpick in the middle and one on each end so as to hold fish firmly. Place in sauce pan which contains enough water to cover the rolls, also a few slices of onion, celery and a small carrot cut fine. Let fish boil until tender, then take off stove, remove toothpicks and place rolls on a platter.

Sauce--Strain liquor in which fish has been cooked, add thickened flour and cream, also peas or oysters. Pour this sauce over the rolls and serve hot.

Marinierte Herring

Take Holland herring, remove heads if desired and skin, take sharp knife and open, take out the milch, then with a dull knife scrape the inside well, wash, and then lay the herring and milch in milk or water over night. Next morning lay the herring in a stone jar with some slices of onion, slices of lemon, a few cloves, whole peppers, bay leaves and mustard seeds. Take milch and run through a fine strainer, stir in enough vinegar to cover the herring and pour into the jar. See that the vinegar is not too strong.

Fish Oriental

Striped bass, two tablespoons olive oil thoroughly heated, a bunch of parsley and an onion chopped fine, small piece of garlic. When oil is hot add one tablespoon flour and the parsley, onion and garlic, and enough water to cook fish in, add salt and pepper to sauce and fish. Cut fish in pieces when serving. Bake twenty minutes.

Baked Pompano or Shad

Dry the fish and season, cut the skin in several places. Take some butter and parsley (chopped) and beat to a cream. Take white paper, oil it and place in center two slices of lemon, parsley and butter, and then put sauce on the fish after laying it on the paper, fold paper carefully, put into a pan and bake ten minutes.

View page [95]

Lemon Fish

Take a white fish (striped bass), cut in pieces and salt. Meanwhile put one-fourth cup butter in kettle and cut in thin slices one onion, add to butter and let simmer about ten minutes, but do not brown. Then mix one tablespoon dry mustard and about two cups vinegar and add to butter and onions, and then as much water as will be necessary to cover the fish, cayenne, salt, etc. Place the fish in kettle and cook uncovered for about fifteen minutes until tender. In a separate bowl mix carefully yolks of five eggs with juice of three lemons. Take a ladle of the gravy and pour slowly over the eggs. Return all to kettle, but do not let boil. Stir continually till gravy thickens, then remove fish, arrange on platter, pour the gravy over, add chopped parsley and serve cold.

Filet of Sole a la Margery Place the filets in a low sauce pan and cover with white wine, seasoning with salt and pepper. Cook for about ten minutes and place on a dish; garnish with oysters, shrimps and mussels. Then let the sauce boil until it begins to thicken, and add the yolks of eggs (two eggs for every pound of filet). Put the sauce over a slow fire and whip with a wire beater until it becomes creamy; then add butter bit by bit, still beating with the wire and taking care not to let it burn or boil. Add enough butter to make it thick (about one pound) and then take from fire. Add chopped parsley and pour sauce over the fish, covering completely. Place in hot oven for about five minutes and serve at once.

Sole Normandie

After the fish is thoroughly washed, season with salt, pepper and garlic, chop some parsley, onions and a little garlic. Melt about two and one-half tablespoons of butter in the pan, in which you will cook the fish. Then add layer of greens, then some fish, some greens, and so on, until all are used. Pour over this a wine glass of sherry or white wine, and put on top of the oven for ten minutes. Then put inside of the oven and baste very often.

View page [96]

Sweet and Sour Fish

Wash and salt some fish. Then take three parts of water and one of vinegar; put in saucepan, with some onions sliced, whole spices, cinnamon, cloves and a few laurel leaves, raisins, cut almonds, four or five ginger snaps, one lemon sliced, three or four tablespoons, molasses or syrup to taste. Boil the sauce, then place on fish and let it all cook twenty minutes. When done, arrange on platter with lemon and parsley.

Shad Roe

This may be prepared in a chafing dish or otherwise. Wash the roe and parboil in salt water for fifteen minutes. Drain off the water, then break up the roe lightly. Meanwhile put into a saucepan two tablespoons of butter, one-half cup sifted bread crumbs, the mashed yolks of two hard boiled eggs, the roe, one teaspoon of chopped parsley, and seasoning to suit. Heat and serve.

Baked Salmon

Season the fish. Put flakes of butter on the entire top. Bake until the fish begins to brown and then add several spoons of water. When the fish is almost baked, add about one cup of catsup and tomatoes mixed. Two or three spoons of sherry, some shrimps and some oysters to make the gravy.

Filet of Sole

Roll as many pieces of sole as needed. Boil in clam juice and a little celery. Roll and fasten with a toothpick and put oyster in each piece. Cook spinach, well seasoned, and place it on a platter with the sole around it. Cover all with fine cream sauce and on top sprinkle grated cheese. Put in oven and bake for a few minutes.

Salmon Loaf

One pound of salmon cooked in salt water. One-half cup of cracker crumbs soaked in two tablespoons of cream, three eggs, salt, pepper to taste. Mix thoroughly. Steam for three-quarters of an hour.

View page [97]

Sauce for Salmon Loaf

One pint of cream or milk. A level tablespoon of corn starch. Salt and pepper. Tablespoon of melted butter. Two tablespoons of catsup. Mix well, cook in a double boiler. To be served with salmon.

Salmon Loaf With Frozen Horseradish Sauce

One can salmon, one tablespoon flour, one-half tablespoon salt, one teaspoon mustard, one egg, one and one-half tablespoon melted butter,three-fourths cup milk, three tablespoons vinegar, three-fourths tablespoon gelatine, two tablespoons cold water, dash of cayenne pepper. Flake the salmon. Mix salt, flour, mustard, pepper, egg (slightly beaten), milk, butter and vinegar. Cook over hot water until mixture thickens, stirring constantly at first. Add gelatine soaked in cold water, strain mixture and add to fish. Turn into mold and thoroughly chill. Arrange on bed of greens, serving with following sauce:

Sauce for above--One tablespoon butter, one tablespoon flour, one-half cup milk, one-half cup soup stock, two-thirds cup heavy cream, one-half teaspoon salt, two tablespoons vinegar, one-fourth cup grated horseradish root, and a little pepper. Melt butter, add flour and pour on gradually milk and soup stock. Cool and freeze a little, then add cream, which has been beaten stiff; salt, pepper, vinegar and grated horseradish. Continue freezing until the consistency of mush.

Baked Shad

Bone shad, saving bone to make a fish bouillon, split shad, butter both sides well, sprinkle with cracker crumbs, pour over two and one-half cups sour cream and a good covering of Parmesan or American cheese, season, bake. Use the fish gravy and more sour cream to baste and bake twenty to thirty minutes.

Scalloped Fish

Remnants of cold boiled or baked fish, may be freed from skin and bones, and flaked. Put fish in a shallow pan in alternate layers, using either bread or cracker crumbs, cream sauce to moisten and cover with butter and crumbs and bake until crumbs are brown.

View page [98]

Scharfe Fish

Take one pint of water, put in it a good sized onion (sliced), a small bunch of parsley with stems, two or three pieces of celery, one-eighth of a green pepper, a pinch of ginger, a little black pepper, and a piece of carrot. Let the vegetables cook tender, then put in salmon trout, whole or cut in pieces. After fish is cooked (about twenty minutes) take it out and put it on a platter, on which it is to be served. Take a scant tablespoon flour, thin it with a little cold water, and thicken the mixture allowing it to boil a few minutes. Then remove the vegetables. Break yolks of two eggs in a bowl, stir in the hot gravy slowly, so it will not curdle. Before serving, sprinkle finely cut parsley over it. Whitefish may also be used.

Cold Salmon With Dressing

Boil the salmon until tender in two cups of vinegar and one cup of water, with slices of onion, whole pepper, salt and bay leaves; beat yolks of two raw eggs, with the yolks of two hard boiled eggs, mashed as fine as possible; add gradually a tablespoon mustard, three tablespoons salad oil, a little salt and pepper, vinegar to taste, lemon juice and brown sugar. Beat a long time. Cover salmon thickly with dressing.

Stuffed Baked Salmon

After the fish has been thoroughly cleaned, remove all the meat possible, being careful not to break the skin. Cut open along the backbone, removing it also. Make a dressing, by heating a lump of butter in a frying pan, and add a loaf of white bread that has been soaked in water, stirring a few minutes to get out most of the moisture, then add this to the finely chopped fish meat, add some fine chopped parsley, a small grated onion, salt, pepper, a few grated almonds and two or three eggs, mix all thoroughly, and fill in the skin, until it looks natural; roll in flour and place in pan with one cup of hot water and plenty of butter. Bake until a nice brown.

View page [99]

Filet of Salmon or Halibut

Salt and pepper fish, roll in flour, beaten egg and bread crumbs. Fry in butter to a golden brown. Serve with tartar sauce and lemon. In ordering, have the fish prepared for filet.

Broiled Sardines

Drop sardines into hot butter. Let remain until brown. Remove from fire and place on strips of prepared toast. Add the following sauce: Rub together a sifting of paprika, a bit of mustard, the juice of a lemon, a tablespoon of Worcestershire sauce and a bit of salt. Mix thoroughly into the hot butter left after removing sardines, then add a few chopped olives. When very hot, pour over the sardines and serve at once.

Baked Smelt

Remove head, wash and clean large smelt, season with salt, pepper and paprika, then lay crosswise on oval fishpan. Put on flakes of butter. Take yolks of two eggs, scant three-fourths cup of water and juice of one lemon, stir well together and pour over the fish, bake, and a few minutes before serving strew with shrimps or mushrooms. Garnish and serve on pan.

Turbot of Fish

Steam fish until tender (sufficient to make two and one-half cups). Remove bones and skin, flake the fish sprinkle with salt and pepper, and a little lemon juice. Make white sauce of one pint of milk, four tablespoons flour, four tablespoons butter, season with salt and pepper and cook until thick. When cool add two eggs well beaten. Put layer of fish and one of sauce in well buttered baking dish until filled. Cover with three-fourths cup of bread crumbs and melted butter. Bake until brown. This can be made of any left over fish.

View page [100]

Fried Brook Trout

Clean, wash and thoroughly dry fish. Salt, pepper, and flour them. Place a tablespoon of butter in hot frying pan. Fry quickly one side and turn carefully on the other, using a generous supply of butter. Lay side by side on heated platter, pouring over some drawn butter. Garnish with sliced lemon and border with parsley.

Stewed Trout

Boil in fish boiler one large carrot, one turnip, one large onion, mix into this a large piece of butter rolled well in flour. When the vegetables are tender add the cleaned, salted fish. When done, take out the fish, lay on platter, strain all the gravy. Put the gravy to boil, and when boiling add gradually the yolks of six eggs well beaten, and a little pepper. Let boil slowly until it thickens, stirring constantly. Pour over fish and serve cold.

Trout Baked With Oysters

Salt fish, place in pan, cover with cracker crumbs; place sliced tomatoes on top, add a teaspoon Worcestershire sauce, and a large quantity of butter, the more butter the better. Mushrooms may be added. Bake about one-half hour, then add oysters, from which the liquor has been drained, and bake until oysters are cooked, which requires only a few minutes.

Gefullte Fish

In making this dish, some people use the skin of the fish, and serve the balls in it, fastening the skin together with toothpicks. Others serve the balls plain. Pass two pounds of halibut and two pounds of salmon through a meat grinder. Add salt and pepper to taste, finely sliced onion, which has been smothered in butter, from one to three whole eggs, three or four slices of bread, which have been soaked in water and most of the moisture pressed out, and some parsley. Form the above mixture into balls. Into a deep stewpan place


View page [101]
the fish bones (for flavoring), some sliced carrots, celery, onion and parsley, and add the fish balls, covering all with water. After boiling steadily for twenty minutes, remove the balls carefully, strain the gravy, and add a cube of sugar. Beat the yolks of three eggs well, add the hot gravy slowly, stirring constantly while doing so, and serve with the fish.

Planked Fish

A white fish weighing between three and four pounds is the most satisfactory to plank. If your plank is new, oil all over very well; put it into a warm oven and gradually increase the heat until the oven is very hot, to prevent warping. Have cracker crumbs, finely chopped greens, such as parsley, onion and green peppers, at hand, and all kinds of vegetables, shrimps, mushrooms, etc. Clean and season the fish well, inside and out, and on the plank put small pieces of butter, scattering cracker crumbs and chopped greens over. On this place the fish, and after flaking with butter, scatter more greens; add seasoning, such as tomato catsup, Worcestershire sauce, one-quarter cup of sherry and strained tomato juice, keeping some of the latter for basting later on. Prepare some creamed potatoes and just before putting the fish into the oven place them around the edge of the plank in tablespoonfuls, using a fork to fashion them like roses, and flaking same with small pieces of butter. Have the oven very hot, and allow the fish to bake from one-half to three-quarters of an hour, according to the size of the fish. While the fish is baking prepare the vegetables, slicing cucumbers, peppers, tomatoes, etc. Watch the fish, occasionally basting with the tomato juice. Ten minutes before removing the fish from the oven garnish with the vegetables, boiled peas (if you have some on hand), shrimps, mushrooms, truffles, etc. Do not disturb the fish or garnishings, but put the plank on a large tray and serve. It is a most attractive dish.

View page [102]

ADDITIONAL RECIPES

View page [103]

> Sauces for Fish

Fried salmon--Egg sauce.

Broiled mackerel--Stewed gooseberries.

Boiled or baked fish--White cream sauce.

Boiled or baked fish--Drawn butter sauce.

Boiled or fried fish--Tartare sauce.

View page [104]

ADDITIONAL RECIPES

View page [105]

> SAUCES FOR FISH AND MEATS

In serving savory sauces, there are just two to be served with meat or fish. White and brown. All others are modifications of these two. The simple brown sauce becomes the famous chateaubriand by the addition of glaze (solidified stock) or very strong gravy, and a glass of white wine, is the mother of equally fine gravies. All sauces should be stirred with a regular, even, and slow circling of the spoon, not only in the center of the dish, but around the sides. A small copper sauce pan is the best possible utensil for sauce making. The rule for seasoning is a level salt spoon of salt, to half a pint. Pepper, one-fourth the quantity. This, however, only when the stock is unseasoned.

White Sauce

Use two ounces of butter in a thick sauce pan with two ounces of flour (two tablespoons approximate the ounce), but weight only should be relied upon for fine cooking. Let these melt over the fire, so that the butter and flour become well mixed; then let them bubble a little, stirring enough to prevent the flour from sticking or changing color. Three minutes will suffice. Add a pint of clear white stock that has been strained through a cloth; this must be poured slowly, or the sauce will thicken too fast. Let this simmer an hour until very thick, then add a gill of very rich cream, stir, and the sauce is ready.

This is the foundation for the following grand sauces: Poulette, Allemande, Uxelles, Soubise, Supreme, besides simpler ones, which take their names from the chief ingredients, such as caper, cauliflower, celery, lobster, etc.

For sauces that have vinegar or lemon juice it is better that the white sauce should have no cream until the last minute or it may curdle.

View page [106]

Bechamel

This differs from the white stock only in the fact that the white stock used for the latter need not be very strong. For bechamel, it should either be very strong, or boiled down rapidly to make it so, and there should always be half cream, instead of one-third.

White sauce is frequently made of milk, or milk and cream, and answers admirably for many purposes, but not for all.

Allemande

Take one-half pint of white sauce, add to it half the liquor from a can of mushrooms, and one-half dozen mushrooms chopped very fine. Let simmer, stirring all the time, for five minutes, then remove from fire. Set saucepan in another, containing boiling water. Have the yolks of three eggs ready beaten, put a little sauce to them, beat together, then add the eggs gradually to the rest of the sauce, which must be returned to the fire and stirred, until the eggs begin to thicken. Remove quickly, and stir until slightly cool. Season with saltspoon of salt, one-fourth of pepper, and strain carefully.

Poulette Sauce

Make allemande sauce as in the foregoing, add a wine glass of white wine. If sweetbreads or chicken are to be cooked in this sauce, add the eggs the very last thing.

Villeroi Sauce

Make one-half pint of white sauce (which may be made of fish stock when used for fish), chop one-half dozen mushrooms, add a gill of liquor, a sprig of thyme, two sprigs of parsley and half a bay leaf. Simmer fifteen minutes, strain through a scalded cloth, replace on fire. Add a piece of glaze large as a hazelnut, or a tablespoon of strong meat gravy; thicken with two yolks of eggs as for allemande sauce.

View page [107]

Sauce a la d'Uxelles

Chop fine a dozen button mushrooms, or half a dozen large ones; parsley and chives of each enough to make a teaspoon when finely chopped; of lean ham a tablespoon and one small shallot. Fry gently in a tablespoon of butter, but do not let them brown. Stir these into one-half pint of white sauce, simmer three or four minutes, then add two yolks of eggs, and lastly a half teaspoon of lemon juice and just enough glaze to make the same the shade of a pale suede glove. This sauce is used to cold meats and many that are fried in bread crumbs for entrees.

Supreme Supreme, gives its name to several sauces dear to epicures, supreme de volaille, supreme de Toulouse, etc. It is made with a pint of thick, white sauce, a pint of very strong chicken broth, four stalks of parsley, six white pepper corns boiled down to one-half pint. Stir sauce and broth together until thoroughly blended, then boil rapidly down till thick again, taking care it does not burn. Add one gill of rich cream, and salt to taste. Boil up till thick enough to mark the back of a spoon, strain, and lastly add small teaspoon of lemon juice. When white sauce has to be made expressly for supreme, it is easier to use chicken broth in place of white stock.

Oyster Sauce

For oyster sauce use oyster liquor instead of stock. The oysters should be bearded, just allowed to plump in the liquor, then strained for sauce, using a gill of it, with a gill of thick cream to make one-half pint. For this quantity, use one and one-half dozen small oysters.

Shrimp, parsley, or lobster sauce, are white sauces with the addition of the different ingredients naming them.

Caper Sauce

A dessert spoon of capers put into a half pint of white sauce, with a teaspoon of vinegar, makes caper sauce.

View page [108]

Bernaise Sauce

This is one of the most difficult to make, on account of the danger of the eggs curdling. Chop four small shallots fine, put them into a saucepan with one-half gill of Tarragon vinegar and one-half gill of plain vinegar. Boil till reduced to one tablespoon; then add one gill of white sauce, mixing well. Stand saucepan in another of boiling water, add, one at a time, the yolks of three eggs, beating well, before adding another. Do not let it boil. Remove from fire when all eggs are in and show signs of thickening. Have ready three ounces of butter cut in small pieces, drop one in at a time, and beat with an egg-whisk until all the butter is blended. Great care must be taken that each piece is blended before adding another. This sauce should have the appearance of Welsh-rabbit when ready.

Celery Sauce

Celery sauce is white sauce with the pulp of boiled celery. Boil four heads of celery in milk (about one hour) until it will mash. Then rub pulp through a coarse sieve, stir into a half pint of white sauce, made with half rich cream.

Hollandaise Sauce

Melt one tablespoon butter, then stir in one heaping tablespoon flour until smooth, and add one cup of boiling water. When it boils, remove from fire and stir in one by one, yolks of four eggs; return to fire and boil one minute. Remove and stir in juice of one-half lemon, one tablespoon butter, and one teaspoon of chopped parsley. Stir until smooth, then serve.

Drawn Butter Sauce

Put two tablespoons fresh butter in a saucepan to melt (not brown), stir in two tablespoons sifted flour until smooth, then stir in slowly two cups of boiling water, and let it simmer until it thickens. Season with salt and pepper, and squeeze in the juice of half a lemon.

View page [109]

Sweet and Sour, No. 1

Take one and one-half cups water and one cup vinegar, add one onion cut in round slices, one dozen raisins, one lemon cut in round slices, two bay leaves, six cloves; let this mixture boil. Add three tablespoons granulated sugar, which have been melted and browned in a pie plate, without water, then add two tablespoons flour, which have been rubbed smooth with a little water.

Sweet and Sour, No. 2

Put water on to boil, add two bay leaves, three slices of lemon, one sliced onion, sugar, vinegar, molasses, salt, pepper, Worcestershire sauce, a little ground allspice and cinnamon, and let this boil well. Then take gingersnaps or browned flour and stir with water and pour into the above, and let it boil until it thickens, strain; a few raisins can be added after it is strained.

Lemon Sauce

Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley, thicken with teaspoon of flour or yolks of eggs.

Tomato Cream

Blend tablespoon of butter with one tablespoon of flour; when light yellow, stir in milk, add salt, pepper, Worcestershire sauce and tomato catsup.

Mushroom Sauce

Melt one tablespoon fresh butter in a saucepan, stir in two tablespoons flour, when light brown, stir in some soup stock or milk. Add one teaspoon Worcestershire sauce, and two of tomato catsup, and a little salt. Cut mushrooms in half, put in and let boil ten minutes.

Sauce Tartare

Chop fine two small pickles, one teaspoon capers, three or four pitted olives, one-half teaspoon chives or onion and a little parsley. Chop fine, and drain off the juice, and gradually blend with one small cup mayonnaise dressing. Keep cool until used.

View page [110]

Egg Sauce

Dissolve in a saucepan on stove two tablespoons of butter, then stir in two tablespoons flour, mix smooth and add two cups boiling water, stir until smooth and thick. Remove from fire and add yolks of three eggs and juice of one lemon (one tablespoon vinegar can be used instead of lemon if preferred). Add also a little chopped parsley. Serve with boiled fish or tamales.

Maitre d'Hotel Sauce

Take a heaping tablespoon of nice drippings or goose fat, heat it in a spider, stir two tablespoons of flour into this, then add gradually and carefully a small teacup of hot soup or water, the former preferable; add some chopped parsley, also the juice of a lemon, salt, and pepper. Stir up well.

Maitre d'Hotel Butter

Cream one heaping tablespoon of butter, add one-half teaspoon salt, pinch of pepper, and one tablespoon of lemon juice, then one tablespoon of chopped parsley. Put on ice until ready to serve. Serve with broiled steaks and chops.

Brown Sauce

Brown one tablespoon butter or beef drippings in a skillet, stir in one small chopped onion, let brown, then add one tablespoon flour, brown also, add one cup soup stock. Let thicken and season with salt and pepper. Strain.

Bordelaise

Nice for broiled steaks. Take one medium size onion, chopped very fine, and browned in butter, add one cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and some finely chopped parsley. Thicken with a little browned flour.

View page [111]

Tomato Sauce

Brown one tablespoon butter in a saucepan, with one chopped onion, then add one tablespoon flour. When brown, stir in one pint tomatoes, which have previously been cooked and strained. Add also one teaspoon sugar, one tablespoon vinegar, a pinch of salt, pepper and red pepper, also one tablespoon tomato catsup.

Spanish

Make as directed for brown sauce and add two tablespoons sherry.

Piquante

To one cup brown sauce add one tablespoon each of chopped capers and pickles and simmer five minutes.

Garlic Sauce

Heat a tablespoon of fat, cut up two cloves of garlic very fine, let it brown, add a tablespoon of flour and soup stock, salt and pepper.

Onion Sauce

Stew some finely chopped onions in fat. You may add one-half clove of garlic cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.

Mint Sauce

Chop some mint fine, boil half a teacup of vinegar with one tablespoon of sugar; throw in the mint, and boil up once. Pour in a sauce boat and cool off a little before serving.

Italian

Simmer together for twenty minutes one-half can tomatoes, six cloves, three sprigs parsley, one teaspoon mixed herbs, one-half teaspoon pepper corns, one-half teaspoon whole allspice. Slowly brown two tablespoons chopped onion, and one tablespoon butter until very dark, add two tablespoons flour, brown again, add gradually one cup rich brown stock, then the cooked tomatoes. Simmer ten minutes, rub through a sieve and add more seasoning if desired.

View page [112]

Curry Sauce

Slowly cook one tablespoon chopped onion and one tablespoon butter five minutes, without coloring. Add one teaspoon