New Book of Cookery Fannie Merritt Farmer LIBRARY Of CALIFORNIA THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA AGRICULTURE BEQUEST OF ANITA D. S. BLAKE A NEW BOOK OF COOKERY A NEW BOOK OF COOKERY BY FANNIE MERRITT FARMER Of Mi** Farmers School of Cookery AUTHOR OF "THE BOSTON COOKING SCHOOL COOK BOOK" "Fooo AND COOKERY FOR THE SICK AND CONVA- LESCENT/' AND " CHAFING-DISH POSSIBILITIES " EIGHT HUNDRED AND SIXTY RECIPES, COVERING THE WHOLE RANGE OF COOKERY, EIGHT COLORED PLATES, AND Two HUNDRED AND TWENTY- SIX HALF-TONE ILLUSTRATIONS BOSTON LITTLE, BROWN, AND COMPANY 1912 Copyright, BY FANNIE MERRITT FARMER. All rights reserved Published, October, 1912 AGRICULTURE GIFT THE UNIVERSITY PRESS, CAMBRIDGE, U. S. A. AGRIC. _,3RAW " The art of cookery, when not allied with a degenerate taste or irilh glut tout/, is one of the criteria of a jwople's civilization." " We grow like what we eat ; Bad food depresses, good food exalts us like an inspiration." 123 PREFACE WITH the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added, first in the form of an appendix and addenda, later incorporated in logical order throughout the volume. But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a sub- stitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elab- orate, covering the whole range of cookery. My earnest hope is that the book will fulfil a real and vital need. I cannot send it forth without an expression of sincere appreciation for the kindly aid of enthusiastic pupils and devoted teachers. F. M. F. BOSTON, September, 1912. TABLE OF CONTENTS CHAPTER PAet stand one hour and pour into punch bowl over a cake of ice. Garnish with fresh mint leaves. 10 A NEW BOOK OF COOKERY Fruit Punch with Whipped Cream 1 pint bottle grape juice Zest 1 orange 3 tablespoons lemon juice 4 sprigs fresh mint % cup orange juice Few grains salt 1 cup fresh pineapple pulp Few gratings nutmeg with juice Crushed ice % cup domino sugar 1 pint bottle soda water Zest 1 lemon Whipped cream Mix fruits and add sugar, which has been rubbed over lemon and orange to remove zest; then add mint, salt, and nutmeg. Cover, and let stand in ice-box one hour to ripen. Pour over crushed ice, add soda water, and serve in tall glasses with whipped cream on top. Garnish with mint leaves. Pineapple Julep 1 quart canned pineapple % cup raspberry syrup Juice 2 lemons ^ cup brandy Juice 2 oranges 2 tablespoons gin 1 cup sugar 1 pint Moselle wine yi cup sugar % yeast cake Yz cup butter 4 cups flour Whites 2 eggs 22 A NEW BOOK OF COOKERY Scald milk and add sugar, butter, and salt; when lukewarm, add yeast cake and when yeast cake is dissolved flour. Mix thoroughly and add egg whites beaten until stiff. Cover and let rise over night, in the morning cut down, turn into buttered iron gem pans, having pans one-half full of mixture. Let rise, and bake in a hot oven twenty minutes. Sally Lunn Tea Cakes 2 tablespoons butter }/% yeast cake 2 tablespoons sugar % cup lukewarm water 1 cup scalded milk 3 eggs Flour Put butter and sugar in bowl, pour over scalded milk, and when lukewarm, add yeast cake dissolved in lukewarm water, eggs well beaten, and enough flour to make a stiff batter. Cover and let rise until very light. Fill buttered muffin tins (set in buttered dripping pan) one-half full of mixture; cover, again let rise, and bake in a hot oven. Russell Buns 1M cups scalded milk 1 teaspoon cinnamon 1 yeast cake 1 teaspoon salt % cup lukewarm water 2 eggs 3% cups flour 1 tablespoon butter % cup sugar 1 tablespoon lard % cup currants Break yeast cake in pieces, dissolve in water and add milk after it has become lukewarm. Add flour, cover and let rise until mixture is light. Add re- RAISED BREAD MIXTURES 23 maining ingredients, except currants, cover and again let rise until mixture has doubled its bulk. Turn on a floured cloth and knead in the currants. Shape in the form of biscuits, place in buttered pan close to- gether, cover and let rise. Brush tops with milk and bake in a hot oven twenty-five minutes. Take from oven, brush over with melted butter and sprinkle with powdered sugar. Hot Cross Buns 1 cup scalded milk ^ cup butter 1 tablespoon sugar 1 tablespoon lard 1 yeast cake J4 CU P sugar 1 cup flour Grated rind ]/% lemon % teaspoon salt ^ cup raisins or currants Flour Add sugar to milk, and when lukewarm, add yeast cake, broken in small pieces. Cover and let stand twenty minutes; then add one cup flour, and salt; cover and let rise until light. Work butter and lard until creamy and add sugar, gradually, and lemon rind. Combine mixtures and add flour to make a stiff batter (the amount required being about one and one-half cups). Cover, again let rise, add raisins (seeded and cut in pieces) or currants, and enough more flour to make a soft dough. Cover, again let rise, shape in the form of large biscuits, arrange on buttered tin sheet one inch apart, cover, let rise, brush over with yolk of egg diluted with one teaspoon cold water, and bake in a hot oven twenty-five min- 24 A NEW BOOK OF COOKERY utes. Remove from oven and garnish top of each with cross made of ornamental frosting forced through a pastry bag and tube. Swedish Wreaths Work into one cup bread dough one-half cup butter and one-fourth cup lard, using the hands. When thoroughly blended toss on a floured board and knead, using just enough flour to prevent sticking. Cut off pieces and roll same as very small bread sticks; then shape into rings. Dip upper surface in Jordan almonds, blanched, chopped, and seasoned with salt. Arrange on buttered baking sheet and bake in a hot oven until delicately browned. A delicious accompaniment to afternoon tea or a dinner salad. 'KIKD BREAD. Pag* 20. m I RAISED DOUGHNUTS. Page 36. THE SHAPING OF HOLLAND BRIOCHE CAKES. - Page 20. HOLLAND BRIOCHE CAKES. Page 20. CHAPTER IV QUICK BREADS, MUFFINS, AND DOUGHNUTS Emergency Drop Muffins 1 Yi cups pastry flour 3 tablespoons lard 3J/-2 teaspoons baking powder % cup milk % teaspoon salt % cup water MIX and sift flour, baking powder, and salt. Work in lard, using the tips of the finger; then add milk and water, mixing quickly. Drop by spoonfuls into buttered, hot iron gem pans and bake in a hot oven fifteen minutes. Manhattan Muffins J4 cup butter 1 cup milk ^ cup sugar 2 cups bread flour 1 egg l /i teaspoon salt 4 teaspoons baking powder Cream butter, and add gradually, while beating constantly, sugar; then add egg well beaten, milk, and flour mixed and sifted with salt and baking powder. Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes. Tea Muffins 3 tablespoons butter 1 cup milk % cup sugar 2 cups flour 1 egg 2 teaspoons cream of tartar 1 teaspoon soda 1 teaspoon salt 26 A NEW BOOK OF COOKERY Cream butter, add sugar, gradually, and egg, well beaten; then add milk, alternately, with flour mixed and sifted with remaining ingredients. Turn into buttered gem pans and bake in a moderate oven from twenty to twenty-five minutes. Rye Breakfast Gems 1 cup rye flour 5 teaspoons baking powder 1 cup bread flour 2 eggs Yz teaspoon salt 1 cup milk . 2 tablespoons molasses Mix and sift flour, salt, and baking powder; then add eggs, well beaten, milk, and molasses. Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes. Oatmeal Muffins 2 cups rolled oats 1 egg, well beaten \y% cups sour milk 1 teaspoon soda ^ cup melted butter % teaspoon salt $6 CU P sugar 1 cup flour Soak rolled oats in sour milk over night. In the morning add remaining ingredients; fill buttered iron gem pans with mixture and bake in a hot oven twenty minutes. Virginia Corn Cake 1 cup corn meal % teaspoon salt ]/2 cup flour 1 egg 2 tablespoons baking J^ cup sugar powder y% cup milk 2 tablespoons melted butter QUICK BREADS, MUFFINS, AND DOUGHNUTS 27 Mix and sift corn meal, flour, baking powder, and salt. Beat egg and add sugar. Combine mixtures and add milk and butter. Turn into a buttered pan and bake in a hot oven twenty minutes. Corn Meal Crisps % cup corn meal 2 l /2 tablespoons melted butter 1 cup boiling water Yz teaspoon salt Add corn meal gradually to boiling water and when smooth add butter and salt. Spread evenly on a buttered inverted dripping pan to one-eighth inch in thickness, using a long broad-bladed knife. Bake in a moderate oven until well browned. Cut in two and one-half inch squares, remove from pan and serve at once. Forest Hall Corn Sticks 1 cup corn meal % cup hot, boiled hominy % cup flour ^ cup butter . 3 teaspoons baking powder 1 cup milk Yv. teaspoon salt 1 egg Sift together corn meal, flour, baking powder, and salt; then add hominy, to which have been added butter, milk, and egg well beaten.. Turn into but- tered bread stick pans and bake in a moderate oven twenty minutes. Southern Spoon Corn Bread 2 cups white corn meal Yolks 2 eggs 2J^ cups boiling water \Yz cups buttermilk 1 Yz tablespoons melted butter 1 teaspoon soda \Yz teaspoons salt Whites 2 eggs 28 A NEW BOOK OF COOKERY Add corn meal gradually to boiling water and let stand until cool. Then add butter, salt, egg yolks, slightly beaten, and buttermilk mixed with soda. Beat two minutes and add whites of eggs beaten until stiff. Turn into a buttered pudding dish and bake in a hot oven forty minutes. Littleton Spider Corn Cake 1 % cups corn meal 2 eggs Yz cup flour 2 cups sweet milk 1 cup sour milk 34 cup sug*ar 1 teaspoon soda [scant] Y% teaspoon salt \% tablespoons butter Mix and sift corn meal and flour and add sour milk mixed with soda, eggs, well beaten, one-half the sweet milk, sugar, and salt. Heat an iron frying-pan, add butter, and, when melted, turn in mixture. Pour over remaining milk and bake in a hot oven. Cut in pie-shaped pieces for serving. ^ Southern Pone 1 pint milk 3 tablespoons butter 1 cup granulated Indian meal 2 eggs 1 teaspoon salt 1 teaspoon baking powder Scald milk and add gradually Indian meal, salt, and butter. Cool slightly and add eggs, well beaten, and baking powder. Turn into a buttered earthen dish and bake in a moderate oven thirty-five min- utes. Cut in pie-shaped pieces for serving. QUICK BREADS, MUFFINS, AND DOUGHNUTS 29 Bran Muffins 1 cup flour 2 cups bran 1 teaspoon soda 1 1 A cups milk 1 teaspoon salt 1 A cup molasses legg Mix and sift flour, soda and salt. Add bran, milk, molasses and egg, well beaten. Bake in buttered individual tins. The egg may be omitted and the result will be satisfactory. Rye Popovers Yz cup rye meal 1 cup milk Yz cup flour 2 eggs Y teaspoon salt 1 teaspoon melted butter Mix and sift dry ingredients, add milk gradually, eggs, well beaten, and butter. Beat two minutes, using an egg beater. Turn into hissing hot buttered iron gem pans and bake in a hot oven from thirty- five to forty minutes. Sultana Biscuits 2 cups flour 3 tablespoons lard 4 teaspoons baking powder 2 tablespoons butter 1 teaspoon salt K cup milk 34 cup Sultana raisins Mix and sift flour, baking powder, and salt. Work in lard and butter, using a case knife or tips of fingers; then add milk and raisins. Toss on a slightly floured board, pat and roll to one-third inch in thickness and shape with a very small round 30 A NEW BOOK OF COOKERY cutter, first dipped in flour. Put close together in a buttered pan and bake seven minutes in a hot oven. Split and spread with butter. Pile on a plate cov- ered with a doily and serve with afternoon tea. Sardine Biscuits Make same as Sultana Biscuits omitting rais- ins. Split while hot, spread under parts with sardines (from which skin and bones have been removed) flaked, seasoned with salt and moist- ened with sardine oil. Put on tops and pile on a plate covered with a lace paper doily. An after- noon tea novelty. Cheese Biscuits 1 cup bread flour y% tablespoon butter 2^ teaspoons baking powder ^ cup milk and water Yz teaspoon salt in equal parts 3^2 tablespoon lard 3^ CU P grated cheese Mix and sift dry ingredients. Work in lard and butter with tips of fingers and add liquid gradually; then add cheese. Toss on a floured board and pat and roll to one-third inch in thickness, shape with a small round cutter, first dipped in flour, place in a buttered pan and bake in a hot oven ten minutes. Serve hot as an accompaniment to a dinner salad. Afternoon Tea Crackers 2 cups bread flour 2 teaspoons baking powder 1 cup butter ^ teaspoon salt Milk HOT Ciiuss BUNS. Page 23. SWEDISH WREATHS. Page 24. CREAM WAFERS. Page 31. AFTERNOON TEA DOUGHNUTS. Page 37. QUICK BREADS, MUFFINS, AND DOUGHNUTS 31 Mix and sift dry ingredients and work in butter, using the tips of the fingers. Add milk to make a stiff dough, toss on a floured board and pat and roll to one-fourth inch in thickness. Shape with a round cutter (one and three-fourths inches in di- ameter) first dipped in flour, arrange on buttered sheet and bake in a hot oven ten minutes. Split, while hot, return to oven and bake until a golden brown. These crackers will keep for weeks without crumbling. Cream Wafers Mix and sift one and one-half cups pastry flour and one teaspoon salt. Add, gradually, heavy cream to make a dough, the quantity required being a scant half-cup. Toss on a slightly floured cloth and knead until smooth. Pat and roll as thin as possible. Prick with a fork and shape with a small round or fancy cutter, first dipped in flour. Arrange on a buttered sheet and bake in a moderate oven until delicately browned. Serve with salad course, or as an accom- paniment to five o'clock tea. Quick Graham Bread 2 cups Graham flour 1 teaspoon salt y% cup white flour 4 tablespoons melted lard Ys cup sugar \ 1 A cups sour milk 1 tablespoon baking powder 1 teaspoon soda Mix and sift flour, sugar, baking powder, and salt ; then add lard and sour milk mixed with soda. Turn into a buttered bread pan and bake from forty-five to fifty minutes. 32 A NEW BOOK OF COOKERY Quick Nut Loaf 2 cups bread flour 2 tablespoons lard Yv. cup sugar 1 egg 4 teaspoons baking powder Yolk 1 egg 1 teaspoon salt 1 cup milk 3 tablespoons butter }/% cup English walnut meats Mix and sift flour, sugar, baking powder, and salt. Work in butter and lard, using the tips of the fingers ; then add egg and egg yolk well beaten, milk, and walnut meats, broken in pieces. Beat thoroughly and turn into a buttered bread pan. Let stand twenty minutes; then bake in a moderate oven forty minutes. A delicious bread for sandwiches. Quick Pecan Nut Bread 2 cups unsifted Graham 3 teaspoons baking powder flour 2 cups buttermilk 1 cup pastry flour \% teaspoons soda 2 cup brown sugar 1 cup pecan nut meats, 1 teaspoon salt finely cut To Graham flour add pastry flour, sugar, salt, and baking powder. When thoroughly mixed add re- maining ingredients. Turn into a buttered bread pan, cover and let stand twenty minutes. Bake in .a moderate oven forty-five minutes. Luncheon Caraway Bread 24 cup butter 1 tablespoon baking powder % cup sugar % cup milk 1 egg 1 tablespoon carraway seeds 1% cups flour % teaspoon vanilla 24 teaspoon salt QUICK BREADS, MUFFINS, AND DOUGHNUTS 33 Cream butter and add sugar gradually and egg well beaten. Mix and sift flour and baking powder, and add alternately with milk to first mixture; then add caraway seeds, vanilla, and salt. Turn into a buttered and floured cake pan, sprinkle with sugar, and bake in a moderate oven thirty-five minutes. Remove from pan, cut in squares, and serve hot. Cinnamon Toast Cut stale bread in one-fourth inch slices, remove crusts, and cut in three pieces, crosswise. Toast, spread with butter and sprinkle with sugar, mixed with cinnamon, using three parts sugar to one part cinnamon. N/ English Dumplings pound beef suet Y^ teaspoon pepper 1 % cups flour 1 teaspoon minced parsley 3 teaspoons baking powder ^ teaspoon onion juice 1 teaspoon salt % cup cold water Force suet through meat chopper. Mix and sift flour, baking powder, salt, and pepper, and work in suet, using the fingers; then add parsley and onion juice, and moisten to a dough with water. Drop by spoonfuls into buttered timbale moulds, having moulds two-thirds full. Cover with buttered paper and steam one hour. \ Sweet Potato Waffles 1 cup mashed sweet potato % cup melted butter 1 cup bread flour 1 cup milk % cup sugar 1 egg 34 A NEW BOOK OF COOKERY Mix first five ingredients in the order given; then add egg yolk, beaten until thick, and egg white beaten until stiff. Cook in greased wafHe iron over a hot fire. Buttermilk Griddle Cakes 1 cup buttermilk y% teaspoon salt % cup sweet milk 1 tablespoon melted butter 1 egg, well beaten 2 tablespoons granulated 1 teaspoon soda corn meal 2 cups flour Mix ingredients in order given. Drop by spoon- fuls on a greased hot griddle. Cook on one side; when puffed, full of bubbles and cooked on edges, turn and cook other side. Serve with butter and maple syrup. Cheap Doughnuts (without Shortening) 4 cups flour 1 teaspoon salt 1 cup sugar }/% nutmeg, grated 2 teaspoons cream-of-tartar 2 eggs 1 teaspoon soda Milk Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three- fourths cup, sometimes more but never as much as a cup. Toss on a slightly floured board, pat, roll, shape, and fry. Remove from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. The fork must be wiped each time before putting into fat. QUICK BREADS, MUFFINS, AND DOUGHNUTS 35 Sour-milk Doughnuts 1 egg 4 cups flour 1 cup sugar 1 % teaspoons soda 1 cup sour milk 1 % teaspoons cream-of- 1 ^2 tablespoons melted tartar lard \Y^ teaspoons salt 1 teaspoon grated nutmeg Beat egg until light and add sugar, milk, and lard. Mix and sift flour with remaining ingredients and add to first mixture. Toss on a floured cloth, knead slightly, pat and roll to one-fourth inch in thick- ness, shape with a doughnut cutter, first dipped in flour, fry in deep fat, take up on a skewer, and drain on brown paper. Chocolate Doughnuts % cup butter 4 cups flour 1 l /i cups sugar 1 teaspoon soda 2 eggs 1 teaspoon cinnamon 1 Y^ squares melted chocolate % teaspoon salt ,1 cup sour milk 1 ^ teaspoons vanilla Cream butter and add sugar gradually, while beating constantly; then add eggs, well beaten, melted chocolate, sour milk, and flour, mixed and sifted with soda, cinnamon, and salt. Add vanilla, and enough more flour to handle the mixture. Toss on a slightly floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper. 36 A NEW BOOK OF COOKERY Raised Doughnuts 3^ tablespoons sugar ^ yeast cake 1 teaspoon salt 2 tablespoons lukewarm 1 cup scalded milk water 2 tablespoons lard 3 cups flour Mix sugar and salt, pour over scalded milk, and add lard. When mixture is lukewarm, add yeast cake dissolved in lukewarm water, and one cup flour. Cover, let rise until light, and add two cups flour. Toss on a slightly floured board and knead. Cover, again let rise and knead; repeat. Pat and roll to one-half inch in thickness, and cut in strips eight inches long by three-fourths inch wide. Put on board, cover and let rise. Twist several times, pinch ends together, drop into hot deep fat, fry until delicately browned and drain on brown paper. Health Food Doughnuts ^ cup sugar 1 cup sour milk % cup molasses 1 teaspoon soda % cup hot mashed 1^ teaspoons salt potatoes % teaspoon grated nutmeg 1 egg 2 cups entire wheat flour Mix sugar, molasses, potatoes, and egg well beaten; then add sour milk and flour mixed and sifted with soda, salt, and nutmeg. Toss on a floured cloth, knead slightly, pat, and roll to one-fourth inch in thickness.. Shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper. Sprinkle with powdered sugar. QUICK BREADS, MUFFINS, AND DOUGHNUTS 37 ^Afternoon Tea Doughnuts 1 egg 1 tablespoon melted 2 tablespoons sugar shortening Yz teaspoon salt 1 cup flour 3 tablespoons milk 2 teaspoons baking powder Beat egg until light, and add sugar, salt, and shortening. Mix and sift flour and baking powder and add to first mixture. Force through a pastry bag and tube (using a small lady finger tube) into hot deep fat, and fry until browned. Drain on brown paper and sprinkle with powdered sugar. Serve with Julienne-shaped pieces of American factory cheese as an accompaniment to five o'clock tea. CHAPTER V CEREAL, CHEESE, AND VEGETARIAN DISHES Samp 3^2 cup samp 2^ cups boiling water Cold water 1 teaspoon salt samp with cold water, and let stand five or six hours. Drain, put in double boiler and add boiling water and salt. Bring to boiling point, place over under part of double boiler (containing boiling water) and let steam four or five hours, or cook in fireless cooker over night. Parched Rice with Tomato Sauce Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one tablespoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; return to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in a hot serving dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lift- CEREAL, CHEESE, AND VEGETARIAN DISHES 39 ing rice with fork, that sauce and cheese may coat each kernel. Tomato Sauce 2 tablespoons butter 1 cup stewed and strained 1 slice onion tomatoes 2J^ tablespoons flour K teaspoon salt Few grains paprika Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradu- ally, while stirring constantly, tomatoes. Bring to the boiling point, add seasonings, and strain. Fried Rice Pick over and wash one-half cup rice. Cook in double boiler with one-half cup boiling water, until rice has absorbed water. Add one cup scalded milk or boiling water and three-fourths teaspoon salt, and continue the cooking until rice is soft, adding more liquid if necessary. Turn into a dish and let stand until cold. Take up in pieces on tip of spoon and plunge into deep fat; fry until delicately browned and drain on brown paper. Serve as a substitute for potatoes, or as an entree with fruit sauce. Rice Croquettes, Cheese Sauce % cup rice 2 tablespoons chopped canned ^ cup boiling water pimientos 1 }4 cups milk H teaspoon salt }4 cup cream Few grains cayenne 40 A NEW BOOK OF COOKERY Soak rice over night in cold water to cover. Drain, add boiling water, and cook in double boiler until rice has absorbed water; then add milk and cook until rice has absorbed milk. Add cream, pimientos chopped and drained, and salt and cayenne. Spread in plate, cool, shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Pile on serving dish, pour around Cheese Sauce and garnish with parsley. Cheese Saiice. Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups milk. Bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon pepper, and one cup mild cheese, grated or cut in small cubes. Little Brahmins H cup rice Yolks 2 eggs Yz cup boiling water 1 tablespoon butter Yz teaspoon salt }/% teaspoon paprika J}4 cups scalded milk 1 tablespoon tomato catsup Wash rice, put in double boiler, add boiling water and salt, and cook until rice has absorbed water; then add milk and cook until rice is soft. Add remaining ingredients and spread on a plate to cool. Shape in the form of chickens; dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert pepper-corns or FRIED HICE. Page 3!). LriTLE BRAHMINS. Page 40. LITTLE DUCKLINGS. Page 41 SHAPLEIGH LUNCHEON CHEESE. Page 48. CEREAL, CHEESE, AND VEGETARIAN DISHES 41 allspice berries to represent eyes, and arrange on a hot platter. Little Ducklings Use same mixture as for Little Brahmins. Shape in the form of little ducklings. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert allspice berries to represent eyes. Baked Hominy, Southern Style % cup fine hominy % cup butter 1 teaspoon salt 1 tablespoon sugar 1 cup boiling water 1 egg 2 cups milk Mix water and salt and add gradually, while stirring constantly, hominy. Bring to the boiling point and let boil two minutes. Then cook in double boiler until water is absorbed. Add one cup milk, stirring thoroughly, and cook one hour. Re- move from range and add butter, sugar, egg slightly beaten, and remaining milk. Turn into a buttered dish and bake in a slow oven one hour. Hominy and Horseradish Croquettes yi cup hominy 2 tablespoons butter y cup milk 3 tablespoons flour % teaspoon salt 1 Yt cups stewed and strained 8 slices dry toast tomatoes H cup chopped remnants Y teaspoon soda cooked corned beef 2 tablespoons grated cheese Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, tomatoes, to which soda has been added. Bring to the boiling point and add milk and salt and again bring to the boiling point. Dip toast (from which BEEF 119 crusts have been removed) separately in sauce, and when soft remove to serving dish. To remaining sauce add chopped corned beef and pour over all. Sprinkle with cheese and garnish with toast points and parsley. CHAPTER X LAMB AND MUTTON Lamb Chops, Re for me Wipe six French chops and sprinkle with one-half teaspoon salt and one-fourth teaspoon pepper. Roll in flour, egg (slightly beaten and diluted with one and one-half tablespoons water) and five table- spoons finely chopped raw ham. Saute in a hot iron frying pan, arrange on a hot platter and pour around the following sauce: Cut in thin strips two gherkins, one small truffle, six mushroom caps, and white one hard-boiled egg. Add one tablespoon Sherry and three-fourths cup brown stock. Bring to the boiling point and let simmer five minutes. Season to taste with salt. Spanish Lamb Chops, Truffle Sauce Wipe six French chops, cut one and one-half inches thick, split meat in halves, cutting to bone, and stuff with the following mixture : Mix six tablespoons soft bread crumbs, three tablespoons chopped mushroom caps, two tablespoons melted butter and salt and cayenne to taste. Dip chops in crumbs, egg and crumbs, and fry in deep fat. Serve with Truffle Sauce (see p. 154). LAMB AND MUTTON 121 Kernels of Lamb, Currant Mint Sauce Wipe eight lamb chops, remove eye of meat and saute in a hot iron frying pan or blazer from six to eight minutes, sprinkling with salt the last two minutes of the cooking. Remove to hot dish and serve with Currant Mint Sauce (The Boston Cook- ing-School Cook Book, see p. 219). f Tournadoes of Lamb Order six kidney lamb chops cut two inches thick. Remove fat and bone and skewer lean meat into six circular pieces. Coil around each a thinly cut strip of bacon, having bacon overlap one inch, and fasten with wooden skewers. Sprinkle with salt and pepper; place in a greased broiler, and broil over a clear fire or bake in a hot oven; the time re- quired being about fifteen minutes. Remove to hot platter and garnish with Savory Potatoes (see p. 182) and parsley. Mint jelly should accompany this dish. Sauted Fillets of Lamb Order two pounds lamb cut from fore quarter. Remove bones and cut meat in strips one inch in thickness; then flatten with a cleaver to three- fourths inch in thickness. Arrange on a platter and pour over a marinade, made by mixing three tablespoons olive oil, three tablespoons vinegar, two-thirds teaspoon salt, one-half onion finely 122 A NEW BOOK OF COOKERY chopped, and one tablespoon parsley finely chopped. Cover and let stand over night or for several hours. Remove pieces of vegetables from fillets and saute in a hot frying pan, using as little butter as possible. Lamb Chops a la Rector Force a border of Duchess Potato mixture around edge of plank, using a pastry bag and tube. In centre place two thin pieces of broiled ham and on ham place two thick broiled chops, the bone ends of which are garnished with paper frills. At ends of plank place canned artichoke bottoms, drained, heated and seasoned with melted butter, salt and pepper. Fill artichoke bottoms with Rector Potatoes (see p. 187). Place sauted mushroom caps between chops. Garnish with sprigs of parsley. Mutton Duck Remove the bones from a fore quarter of lamb, excepting the leg bone, from the inside end of which a piece should be sawed, so as to make a shape more like a duck. From outside end saw off pieces, that bone may be left to better represent bill. Scrape removed blade bone, trim, point end and in- sert to represent tail. Stuff, sew, skewer, cover parts representing head and tail with buttered paper and tie into shape. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed thin slices of fat salt pork on meat and one slice cut LAMB ("HOPS A LA RECTOR. Page 122. TOURXADOES OF LAMB READY FOR COOKING. Page 121. MUTTON DUCK READY FOR OVEN. Page 122. MUTTON DUCK GARNISHED FOR SERVING. Page 122. LAMB AND MUTTON 123 in pieces in bottom of pan. Roast in a hot oven two hours, basting every fifteen minutes, with one-third cup butter melted in two-thirds cup boiling water, and after that is gone, with fat in pan. Remove string, paper and skewers, place on serving dish and garnish with fried potatoes and Baked Egg Plant in Pimiento Cases. Serve with a brown gravy made from fat in pan. A fore quarter of lamb may be ordered dressed for a mutton duck at any first-class city market, when it will be necessary to remove stitches if one cares to use stuffing. It may be roasted without stuffing. Devonshire Saddle of Mutton Wipe a saddle of mutton, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-quarter hours, basting every ten minutes with fat in pan. Serve with Devonshire Sauce (see p. 159). Lamb Rechauffe Yz tumbler currant jelly Cayenne 1 cup heavy cream 1^ teaspoon arrowroot 2 tablespoons Sherry wine 1 tablespoon milk Salt Cold roast lamb, thinly sliced Melt jelly in chafing dish and add cream and wine. Season with salt and cayenne. Dilute arrowroot with milk and add to mixture and when thickened 124 A NEW BOOK OF COOKERY add lamb. Serve as soon as meat has thoroughly heated. x^Lamb a la Breck Finely chop cold roast lamb; there should be one cup. Season with one-half teaspoon salt, one-eighth teaspoon pepper, one-eighth teaspoon celery salt and a few drops onion juice. Put in a buttered bak- ing dish and pour over one and one-half cups milk, to which have been added four eggs, slightly beaten. Bake in a moderate oven until firm. Cold Roast Lamb, Family Style Cut cold roast lamb in slices and arrange, over- lapping one another, around chop plate. In centre place individual moulds of seasoned, hot, chopped boiled spinach, seasoned with butter, salt and pepper. Make a depression in each mould and in cavity thus made drop a poached egg. Garnish with watercress. CHAPTER XI VEAL AND SWEETBREADS Bavarian Veal Chops WIPE six loin chops and put in a stewpan with one-half sliced onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves and two tablespoons butter. Cover with boiling water and let simmer until chops are tender. Drain, season with salt and pepper, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper. Arrange on hot serving dish and surround with two cups boiled macaroni, broken into two- inch pieces and mixed with the following sauce: Peel and slice onions; there should be two cups. Cover with boiling water, cook five minutes, drain, again cover with boiling water and cook until soft; again drain and rub through a sieve. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add onion puree and one- half cup cream or milk. Season with one-half tea- spoon salt and a few grams pepper. 126 A NEW BOOK OF COOKERY Veal Holstein Wipe and trim two slices of veal, cut from the leg; then pound by using edge of saucer or plate and cut in pieces for serving. Sprinkle with salt and pepper, dip in stale bread crumbs, egg and crumbs, and saute in a hot iron frying pan, until well browned, using two-thirds pork fat to one-third butter. Place on back of range, pour over one and one-half cups brown sauce, cover and let simmer until meat is tender, the time being from one to one and one-half hours. Remove to serving dish and strain sauce around cut- lets. Garnish each with a poached egg and around dish arrange thin slices of cucumber pickles, thin slices of cooked beets (cut in fancy shapes), slices of lemon (sprinkled with finely chopped parsley) and stoned olives stuffed with capers and anchovies. Stuffed Cushion of Veal, Brown Mushroom Sauce Order a five-pound cushion of veal (a piece cut from the upper part of the leg) . Wipe, stuff and truss. Put one-fourth pound butter in a hot iron frying pan and when melted add veal and cook until the entire surface is seared and well browned, turning frequently, using a two-tined fork to prevent pierc- ing. Cover and bake in a hot oven from one and one-half to two hours. Remove to hot platter, garnish with parsley and serve with Brown Mush- room Sauce. Stuffing. Toast six slices of stale baker's bread, VEAL AND SWEETBREADS 127 cut one-half inch in thickness, with crusts removed. Pour over brown or chicken stock to moisten. Add one two-inch cube fat salt pork, finely chopped, one hard-boiled egg, finely chopped, and one-fourth pound mushroom caps, cleaned, peeled, sauted in butter three minutes and cut in strips. Season with salt and pepper. Brown Mwhroom Sauce. Pour off one-fourth cup fat remaining in pan, add five tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-fourth cups brown stock, bring to the boiling point and add one- third cup mushroom liquor (obtained by cooking stems and peeling of mushroom caps). Season with salt and pepper, add fat remaining in pan, stirring vigorously, and strain through a double thickness of cheese-cloth, placed over a strainer. Add one-half pound mushroom caps, cleaned, peeled, cut in slices and sauted in butter three minutes. Bring to the boiling point and serve at once. Loin of Veal, Allemande Order a piece cut from loin of veal with ribs and flank attached. Remove meat which lies nearest the backbone in one piece. Remove meat from flank, discarding skin; then force through a meat chopper; there should be seven-eighths cup. Add one-third cup beef suet, finely chopped, and mix thoroughly. Cook three-fourths cup stale bread crumbs with 128 A NEW BOOK OF COOKERY three-fourths cup milk, until reduced to a thick paste. Add three tablespoons butter, one egg and one egg yolk, slightly beaten, one tablespoon tomato catsup, one-eighth teaspoon grated nutmeg, and salt, pepper and cayenne to taste. Combine mixtures, shape in a loaf, roll in crumbs, egg and crumbs. Arrange four slices of fat salt pork lengthwise of centre of dripping pan. Place on pork the long rib bones (which have been removed), on bones, the meat roll, and over roll the piece of lean meat. Sprinkle with salt and pepper, dredge meat and bottom of pan with flour and over meat arrange pieces of fat salt pork. Bake in a slow oven two hours. As soon as flour in pan is brown, baste with fat in pan and continue the basting every ten minutes, using two cups stock," which has been made from bones and trimmings. During the last half-hour of the cooking pour over one-half cup sour cream. Remove to platter and garnish with Deerfoot Potatoes (see p. 187) and parsley. Serve with a brown gravy made from fat in pan. Sweetbreads a la Root Parboil three pair sweetbreads, drain, then cool and insert strips of truffles, using a larding needle. Put in a pan six slices carrot, one-half small onion, sliced, one stalk celery, cut in pieces, one sprig par- sley, a bit of bay leaf and a two-inch cube fat salt pork, cut in pieces. Place sweetbreads over vege- tables, add one-half teaspoon salt and one-fourth teaspoon pepper; cook on range ten minutes. Pour LOIN OF VEAL ALLEMANDE READY FOR OVEN. Page 127 LOIN OF VEAL ALLEMANDE. Page 127. KERNELS OF PORK. Page 132. - ROAST CROWN or PORK. Page 132. VEAL AND SWEETBREADS 129 over one cup white stock, one-fourth cup white wine and two tablespoons port wine. Cover and bake thirty minutes. Arrange around platter a puree of French chest- nuts, forced through a pastry bag and tube. Place sweetbreads in centre. Strain sauce, remove fat and add one-third cup finely chopped mushroom caps, cooked in one-half tablespoon butter, two minutes. Pour sauce over sweetbreads and garnish with sprigs of watercress. / South Park Sweetbreads Parboil two sweetbreads in milk, cool and cut in one-half-inch cubes. Work one-fourth cup butter until creamy and add the yolks of four hard-boiled eggs, forced through a potato ricer, and one table- spoon brandy. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour OB gradually, while stirring constantly, one cup cream. Bring to the boiling point and add egg paste, one-half cup Sherry wine, three-fourths teaspoon salt, one-eighth teaspoon pepper, a few gratings nutmeg, whites of four hard-boiled eggs, finely chopped, and sweetbreads. Serve in timbale cases, patty shells or puff paste vol-au-vents. Sweetbreads Monroe Parboil a sweetbread and cut in six pieces. Put in a saucepan and add one small sliced onion, one stalk celery, cut in slices crosswise, four slices fat 130 A NEW BOOK OF COOKERY salt pork, cut in cubes, one tablespoon butter, one teaspoon salt and one-eighth teaspoon pepper. Cook six minutes, stirring almost constantly; then add three-fourths cup chicken stock and one- fourth cup white wine. Cover and let simmer thirty- five minutes. Remove sweetbreads and strain stock. Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, stock. Add one can French peas (drained and rinsed) and let simmer ten minutes. Divide peas in six small casseroles, place a piece of sweetbread on each, cover with Bearnaise Sauce (The Boston Cooking-School Cook Book, see p. 275) and garnish with a piece of truffle. Waldorf Sweetbreads Soak two pair sweetbreads in cold water to cover one hour and cook in equal parts of white wine and boiling water (to which has been added one-half tablespoon salt) ten minutes. Drain, trim, place under a weight and let stand one-half hour. Put in a saucepan, cover with thin strips of fat salt pork, two slices each of onion and carrot, sprig of parsley and one and one-half cups chicken stock. Bring to the boiling point .and let simmer one-half hour. Drain, cut in pieces and arrange on canned artichoke bottoms (re-heated and seasoned with butter, salt and pepper) around a mound of cooked hominy sprinkled with finely chopped parsley. VEAL AND SWEETBREADS 131 / Pour around Waldorf Sauce (see p. 155) and garnish with cutlet-shaped pieces of sauted bread (the top being sprinkled over with white of eggs, then dipped in finely chopped parsley), watercress and parsley. Mock Sweetbreads Finely chop one pound lean veal, add two ounces finely chopped fat salt pork, and work, using the hands, until well blended; then add two-thirds cup soft bread crumbs, two eggs, slightly beaten, one-third cup flour, one-half cup rich milk, one-half teaspoon salt and one-eighth teaspoon pepper. Form into eight elliptical-shaped pieces, put in dish, dot over with butter, using one and one-half tablespoons, and pour around three-fourths cup chicken stock. Cover and bake one hour, basting every ten minutes of the cooking. Remove to hot serving dish and pour around white, brown or tomato sauce. CHAPTER XII POEK Kernels of Pork \\ 7IPE a spare rib of pork and remove lean meat * in one piece. Cut in three-fourth-inch slices crosswise, sprinkle with salt and saute in a hot iron frying pan, rubbed over with pork fat. Arrange down the centre of a hot platter and surround with nests made of Savory Potatoes filled with Creamed Silver Skins. Garnish with sprig of parsley. Roast Crown of Pork Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces to- gether to form a crown. Trim ends of bones evenly, care being taken that they are not left too long. Sprinkle with salt, dredge with flour and place on rack in dripping pan (bones down) and bake in a hot oven two hours, basting every fifteen minutes with fat in pan, which comes from trimmings of pork fat placed in pan, as that which comes from crown is insufficient. Remove to chop plate, surround with groups of PORK 133 Baked Potato Apples (see p. 185) at regular inter- vals, and between potato apples, halves of baked apples. Garnish ends of bones with paper frills and put a large bunch of parsley in centre of crown. Fort Lincoln Cut three slices fat salt pork (three inches by four inches) in small cubes and try out. To two table- spoons pork fat add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk, bring to the boiling point and season with one-half teaspoon salt and a few grains pepper. Add one and one-half cups cold roast pork, cut in cubes, and when thoroughly heated add pork scraps. Make a border in fort shape of mashed potatoes, fill with mixture and garnish with fried potato balls and parsley. Little Roast Pig Clean, stuff, truss and skewer a suckling pig. Make four parallel gashes, three inches long, through skin on each side of backbone. Put on rack in drip- ping pan, brush entire surface with melted butter, sprinkle with salt, pour around two cups boiling water and cover with buttered paper. Roast in a hot oven three hours, basting every fifteen minutes with liquor in pan. Remove paper after cooking two and one-half hours and brush over with heavy cream. Remove to serving dish, put small red apple 134 A NEW BOOK OF COOKERY in mouth, cranberries in eye sockets and laurel wreath around neck. Garnish with nest-shaped hominy croquettes filled with Apple Ball Sauce (see p. 391), sections of red apples and watercress. Stuffing 6 onions y^ cup soft butter 20 sage leaves 1 egg 3 cups soft stale bread crumbs Salt and pepper Peel onions, add boiling water to cover and parboil ten minutes. Add sage leaves and cook two minutes longer; then drain off water. Finely chop onions and sage and add to bread crumbs, with butter and egg slightly beaten. Season with salt and pepper. Fried Salt Pork, Country Style Cut fat salt pork in thin slices, and slices in halves crosswise (making pieces about three by two inches), and gash each rind edge four times. Dip in a mix- ture of corn meal and flour, using two parts corn meal to one part flour; put in a hot iron frying pan and cook until crisp and well browned, turning frequently. Remove from pan and strain fat through a double thickness of cheese-cloth placed over a fine strainer. Put one and one-half table- spoons fat in saucepan, add two and one-half table- spoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and add one- PORK 135 fourth teaspoon salt, a few grains pepper and one tablespoon butter, bit by bit; then add one and one-half cups boiled potato cubes. Pile in centre of hot serving dish and surround with prepared pork. Garnish with sprigs of parsley. Bacon Curls Cut bacon in as thin slices as possible and remove rind. Put in a hot iron frying pan and during the cooking shape in the form of curls, using a knife and fork. Drain on brown paper and arrange on serving dish around a mound of Corn Oysters (see p. 167). v! Ham a la Van Voast Wash and soak ham over night in cold water to cover. Put in kettle, cover with cold water and add six slices carrot, six slices onion, two stalks celery, three sprigs parsley, one teaspoon whole cloves, one teaspoon allspice berries and one-half teaspoon peppercorns. Bring to the boiling point and let simmer until meat is tender. Cool in water in which it has been cooked, take from water, remove skin and cover with the following paste: Mix one cup soft stale bread crumbs, one cup brown sugar, and enough mustard mixed with vinegar to hold the mixture together. Pour over two cups cider and bake in a slow oven one hour, basting every ten minutes. 136 A NEW BOOK OF COOKERY Roast Ham, Cider Sauce Soak a twelve-pound ham several hours, or over night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup, each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves and five peppercorns. Cover with cold water, bring slowly to boiling point and let simmer until tender, the time required being about four hours. After two hours of the cooking, add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. Serve hot with Cider Sauce (see p. 160). Frosted Ham Remove outside skin from a cold boiled ham and trim off most of the fat, leaving as smooth a surface as possible. Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Ornamental Frosting. Decorate with Ornamental Frosting (colored pink and green) forced through a pastry bag and tube. Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two pimolas. Arrange around ham a border of small lettuce leaves and watercress. PORK 137 Sausages a la Maitre d'Hdtel Cut apart a string of small sausages and pierce each several times with a fork. Put in a frying pan, cover with boiling water and cook ten minutes. Drain, return to pan and fry until well browned, turning frequently. Remove to hot platter, pour over Maitre d'Hotel Butter (see The Boston Cooking- School Cook Book, p. 273) and garnish with water- cress. Miss Daniel's Meat Loaf 1 pound fresh pork 1 cup milk 1 pound veal 1 tablespoon salt 2 pounds beef Y% teaspoon pepper 1 cup bread crumbs 3 eggs, slightly beaten Chop meat finely, mix and add remaining ingre- dients in order given. Shape into a loaf, put in pan and lay across top six thin slices fat salt pork. Roast in a hot oven one and one-half hours, basting every ten minutes, at first with one-half cup hot water and after that has gone, with fat in pan. Remove to platter, pour around tomato or brown sauce and garnish with parsley. Many think one small onion, peeled and finely chopped, an agreeable addi- tion to this dish. German Loaf 1 pound ham 1 teaspoon pepper 1 pound fresh pork 2 teaspoons curry powder 1 clove garlic 1 ^ tablespoons sage 1 small onion White 1 egg 1 tablespoon salt K cup cream 138 A NEW BOOK OF COOKERY Force ham, pork, garlic and onion through meat chopper. Add seasonings and again force through meat chopper; then add egg white and cream and mix thoroughly. Put four strips of uncooked ham fat on centre of square of cheese-cloth, press mixture into shape and place over fat. Roll in cheese-cloth and tie. Place on trivet in kettle and add three quarts boiling water, one-fourth cup vinegar and one teaspoon salt. Cover and let simmer two and one- half hours. Drain, cool and put under a weight. Cut in thin slices for serving. CHAPTER XIII ' POULTRY Smothered Chicken, Swedish Style T^\RESS, clean and split two young, small broilers. *^ Sprinkle inside and outside with salt and pepper, dredge outside sparingly with flour and fold over. Heat a Scotch kettle, pour in one cup heavy cream and add chickens. Cook until chickens are well browned, turning frequently and adding more cream as necessary. Cover and cook until chickens are tender and remove to hot platter. To three table- spoons fat remaining in kettle add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one- half cups chicken stock and one-half cup cream. Bring to the boiling point, season with salt and pepper and strain. Pour around broilers and garnish with parsley. . Chicken in Casserole Dress and clean a young, tender fowl and cut in pieces for serving. Spread with one-third cup butter, put in a casserole and sprinkle with salt and pepper. Pour over one cup boiling water, cover, and cook un- til chicken is tender, the time required being about one hour. Add one cup cream and two cups fresh 140 A NEW BOOK OF COOKERY mushroom caps, broken in pieces. Cook ten min- utes and thicken with one tablespoon flour, diluted with two tablespoons water. Chicken Paprika Dress, clean and cut two chickens in pieces for serving; then sprinkle with salt and pepper. Cook four and one-half tablespoons butter with one-half onion finely chopped, fifteen minutes, stirring al- most constantly to prevent burning. Add chicken, sprinkle with four and one-half tablespoons flour, mixed and sifted with one teaspoon paprika, and pour over one and one-half cups chicken stock. Bring to the boiling point and let simmer twenty minutes, adding more chicken stock if necessary. Remove to casserole dish, cover and cook until chicken is tender. N Delmonico's Devilled Chicken Wipe a chicken, dressed same as for broiling, sprinkle with salt and pepper, place in a well-greased broiler and broil over a clear fire eight minutes. Remove to pan and rub over with the following mix- ture: Cream four tablespoons butter and add one teaspoon made mustard, one-half teaspoon salt, one teaspoon vinegar and one-half teaspoon paprika. Sprinkle with three-fourths cup buttered, soft bread crumbs and bake until chicken is tender and crumbs are browned. LITTLE ROAST YiG. Page 133. MOULDED JELLIED CHICKEN. Page 143. CANADIAN MEAT PIE. Page 114. CHICKEN PIE, COUNTRY STYLE. Page 141. POULTRY 141 Chicken Pie, Country Style Dress, clean and cut up two fowls. Put in a stew- pan with one onion, cover with boiling water, bring to the boiling point and let simmer until meat is tender. When half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, return to stew- pan and let simmer until reduced to four cups. Thicken stock with one-third cup flour, diluted with enough cold water to pour easily. When boiling point is reached, add three tablespoons butter, bit by bit, and more salt if necessary. Place a small cup in the centre of baking dish, arrange pieces of chicken around it (removing some of the larger bones) and pour over gravy. Cover with a baking powder crust one-half inch in thickness from the centre of which a circular piece two inches in diameter has been removed. Roll remaining dough, one-fourth inch in thickness, in rectangular shape, cut in thirds lengthwise and braid strips. Put around opening in crust, and bake in a hot oven. Remove to plate and arrange a paper collar around dish. Baking Powder Crust. Mix and sift three cups bread flour, two tablespoons baking powder and one and one-half teaspoons salt. Work in three table- spoons each butter and lard, using the tips of the fingers; then add one and one-fourth cups milk. 142 A NEW BOOK OF COOKERY Planked Boned Chicken Bone a chicken, sprinkle with salt and pepper, dredge with flour and dot over with two tablespoons butter. Put in a buttered pan and bake in a moder- ate oven thirty-five minutes. Pipe around plank brushed over with melted butter, a border of mashed sweet potatoes. Put chicken on plank and bake until potato is re-heated and well browned. Garnish with Saratoga Potatoes (see The Boston Cooking-School Cook Book, p. 314), Hominy and Horseradish Croquettes (see p. 41), sauted sliced mushroom caps and sprig of parsley. Ambassadrice Capon Dress, clean, stuff, truss and roast a capon. Cut a slice in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, not quite cutting off, and then force wings back. Cut breast meat in slices. Cut as many one-third-inch slices of bread as there are slices of breast meat and shape in cutlet forms; spread one side with pate-de-fois-gras and saute in butter. Place bird on platter and arrange around bird, croutons on which is placed breast meat; then garnish each with a circular piece of truffle. With a sharp knife or scissors cut out breast bone and fill cavity with cooked asparagus tips or stalks sea- soned with butter and salt. Garnish with parsley. Serve with a gravy made - POULTRY 143 from four tablespoons fat remaining in pan, four tablespoons flour, one cup, each, chicken stock and cream, and salt and pepper to taste. Knickerbocker Supreme of Chicken Remove breast meat from three young chickens and trim into cutlet shape. Sprinkle with salt and pepper, dip in heavy cream, roll in flour and saute in butter until delicately browned. Arrange in pan, dot over with two tablespoons butter, cover with buttered paper and bake ten minutes, or until tender. Remove to cutlet-shaped pieces thinly sliced hot broiled ham, garnish top of each with three asparagus tips and pour around the following sauce: Melt three and one-half tablespoons butter, add three and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream; bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon paprika and the yolk one egg slightly beaten. Sauted mushroom caps, ar- ranged overlapping one another, lengthwise of centre of dish, adds to the attractive appearance of this dish. Moulded Jellied Chicken Wipe a knuckle of veal, put in soup kettle, cover with cold water and bring to boiling point; then add a six-pound fowl, and cook until meat is tender, add- ing, the last hour of cooking, one teaspoon salt. Re- 144 A NEW BOOK OF COOKERY move fowl and put aside to cool, when it should be cut in slices. Force lean meat from veal through meat chopper; there should be one and one half cups. Let stock simmer until reduced to two cups; then add one-fourth teaspoon salt, one-eighth tea- spoon pepper and a few drops onion juice; cool and clear. Add to veal one cup stock and season to taste, with salt, paprika, onion and lemon juice. When well mixed add one cup celery, cut in small pieces. Place a bread pan in pan of ice-water, pour in stock one-eighth inch deep; when firm decorate with whites and yolks of hard-boiled eggs, canned pi- mientoes, cut in fancy shapes, and fresh mint leaves. Add remaining stock by spoonfuls, lest the decoration be disarranged. When firm add alternate layers of veal and sliced chicken until all is used. Cover top layer with buttered paper; on this place pan and weight. Let stand for several hours or over night in ice box. Remove from pan to serving dish and gar- nish with cress. * Chicken a la Cadillac % cup cold, cooked chicken, % cup cold, cooked ham, cut in cubes cut in cubes 1 cup white sauce Cooked asparagus stalks Heat chicken and ham cubes in sauce and put in individual casserole dishes. Arrange short stalks of hot, buttered asparagus on each dish. PLANKED BONED CHICKEN. Page 142. AMBASSADRICE CAPON. Page 142. KNICKERBOCKER SUPREME OF CHICKEN. Page 143. CHICKEN A LA CADILLAC. Page 144. POULTRY 145 Meat Cakes 1 cup chopped, cold, cooked meat 1 egg, slightly beaten (chicken, turkey or lamb) % teaspoon salt 1 tablespoon heavy cream Few grains pepper Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and saute in butter until well browned on both sides. Remove to hot platter and pour around one cup White Sauce, to which % has been added (just before serving time) one-third cup celery cut in small pieces. Turkey Tetrazzini 2 tablespoons butter Y 2 cup cooked spaghetti, cut in 3 tablespoons flour ^ inch pieces 1 cup cream ^ cup sauted sliced mushroom 1 teaspoon salt caps % teaspoon celery salt ^ cup grated Parmesan cheese % teaspoon pepper % cup buttered cracker 1 cup cold turkey cut in crumbs ^thin strips Make a sauce of butter, flour, cream, salt, celery- salt and pepper. When boiling point is reached, add turkey, spaghetti and mushrooms. Fill buttered ramekin dishes with mixture, sprinkle with cheese and crumbs and bake until crumbs are brown. CHAPTER XIV GAME Venison Steak, Port Wine Sauce WIPE venison steak, place on a well-greased broiler and broil over a clear fire. Remove to hot platter, pour around Port Wine Sauce and garnish with parsley. Port Wine Sauce 2 tablespoons butter 2 tablespoons butter 3 tablespoons currant jelly 1 ^ tablespoons cornstarch % teaspoon peppercorns 2 teaspoons lemon juice 2 cloves ]/2 teaspoon salt Bit of stick cinnamon Few grains cayenne 2 teaspoons finely chopped 34 cup port wine onion 13^ tablespoons Maraschino 1 cup brown stock cherries 12 slices poached beef marrow Cook butter and currant jelly three minutes, stirring constantly. Add peppercorns, cloves, cin- namon, onion, port wine and brown stock and cook two minutes. Melt butter, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, the hot liquid. Bring to the boiling point and add lemon juice, salt, cayenne and remaining port wine. Strain, reheat, and add glaced cherries, cut in halves, and marrow. GAME 147 To poach Marrow. Remove marrow from mar- row bone and cut in one-half-inch slices crosswise. Put in boiling salted water, cover and let simmer eight minutes. Rabbit a la Southern Dress and clean two rabbits and disjoint in pieces for serving. Cover with three pints cold water to which have been added one and one-half tablespoons salt and let stand three hours. Drain, wipe, sprinkle with salt and pepper and roll in flour. Try out one- half pound of bacon cut in pieces; there should be two-thirds cup fat. Put in iron frying pan, add rabbit, cover and cook slowly one and one-half hours, turning frequently. Pour over one cup milk and cook thirty minutes. Remove to serving dish and garnish with parsley. Pigeon Pie Dress, clean and truss six pigeons and saute in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boil- ing water and add one-half teaspoon peppercorns, one onion, stuck with eight cloves, eight slices car- rot, two sprigs parsley and two stalks celery and let simmer five hours. Remove pigeons, strain liquor and thicken with four tablespoons butter melted and cooked with three tablespoons flour. Reheat pigeons in sauce, arrange in a pastry case and cover with a pastry top. 148 A NEW BOOK OF COOKERY Squabs en Casserole Dress, clean and truss three jumbo squabs. Put in casserole, brush over with melted butter, cover and bake ten minutes. Add one-half cup chicken stock, again cover and cook until squabs are tender. Add one cup boiled potato balls, one bunch cooked asparagus and five Bermuda onions, peeled, cut in one-fourth-inch slices, broiled over a clear fire and then brushed over with melted butter and sprinkled with salt. Sauted Quail a la Moquin Dress, clean and truss six quail. Put in a copper saucepan one-half cup butter, two finely chopped shallots, two cloves garlic, finely chopped, one-half bay leaf, one teaspoon peppercorns and two cloves, and cook, stirring constantly, eight minutes. Saute quail in mixture until well browned. Pour over one pint white wine and let simmer thirty minutes. Remove quail, strain sauce into casserole and add slowly one pint heavy cream. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and one teaspoon finely cut chives. Put quail in casserole, cover and heat to the boiling point. Serve in casserole. Larded Stuffed English Partridge Cold Orange Sauce Clean, stuff, lard and truss three birds. Put in casserole and add one-third cup trimmings from LAUDED BREASTS OF GUINEA CHICKEN. Page 149. SQUABS EN CASSEROLE. Page 14S. GAME 149 pork cut in small pieces. Put in hot oven and cook uncovered fifteen minutes, basting three times, using three tablespoons melted butter. Pour ^ver one- half cup Sherry wine, cover and cook twenty-five minutes. Remove to serving dish on slices of toasted bread, garnish with watercress and serve with Cold Orange Sauce (see p. 160). Larded Breasts of Guinea Chicken Remove breasts from bird, leaving wing joints attached, and scrape and trim bones. Lard upper side of breasts, using four lardoons to each. Put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. Bake in a hot oven thirty minutes, basting three times with fat in pan. Remove to thin slices of hot, fried or broiled ham and serve with Brown Nut Sauce (see p. 155). Put frills on bones and garnish with potato balls and pastry boats filled with Asparagus Mousselaine. Game Mousse, Sauce Bigarrade Force one pound uncooked duck meat through a meat chopper; repeat, and add gradually the whites of two eggs. When thoroughly blended rub through a sieve. Add heavy cream to make of right con- sistency, the amount required being about two cups. Season with salt, cayenne and nutmeg. Sprinkle a buttered mould with chopped truffle, pour in 150 A NEW BOOK OF COOKERY mixture, cover with buttered paper, set in pan of hot water and bake until firm. Remove from mould to serving dish, pour around Sauce Bigarrade and garnish with parsley. Sauce Bigarrade. After breast meat has been removed from one pair ducks, put remainder of birds, broken in pieces, in kettle; cover with cold water and add one-half onion, six slices carrot, two sprigs celery, one sprig parsley, bit of bay leaf and one-half teaspoon peppercorns. Bring to the boiling point and let simmer until stock is reduced to two cups; then strain. Melt three tablespoons but- ter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring con- stantly, stock. Again bring to the boiling point and season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika; then add one-third cup orange juice, one tablespoon lemon juice and the rind of one-fourth orange (parboiled two minutes in boiling water, freed from white por- tion and cut in Julienne-shaped pieces). CHAPTER XV STUFFINGS FOR GAME AND POULTRY Cracker Stuffing 3 cups cracker crumbs 1 % cups boiling water J^ cup melted butter Salt and pepper Poultry seasoning or sage Add water to butter and pour over crackers to which seasonings have been added. New England Stuffing 1 small stale baker's loaf 1 egg Hot water Salt and pepper \i cup fat salt pork Sage Remove outside crusts from bread. Cut bread in slices and toast until delicately browned; then put in chopping bowl and chop while adding hot water to moisten. Add pork finely chopped, egg well beaten and seasonings to taste. Fall River Stuffing Put turkey giblets in saucepan and cover with one quart cold water. Place on range and heat gradu- ally until boiling point is reached; then let simmer 152 A NEW BOOK OF COOKERY until giblets are tender. The liver will cook in less time than the heart and gizzard, and should be removed as soon as done. Split and spread sixteen common crackers with butter, allowing one- half tablespoonful to each half-cracker. Pour over crackers two and three-fourths cupfuls of stock in which giblets were cooked. As soon as crackers have absorbed stock, add giblets chopped and seasoned with salt and pepper. Summer sav- ory, sage or marjoram may be added as desired. Swedish Stuffing 2 cups stale bread crumbs 1 teaspoon salt 26 cup melted butter y% teaspoon pepper Yz cup raisins seeded 3^2 teaspoon sage 3^ cup English walnut meats Mix ingredients in the order given; raisins should be cut in pieces and nut meats broken in pieces. Bread and Celery Stuffing 33^ cups baker's stale bread l l /% teaspoons salt crumbs 34 teaspoon pepper 1 cup boiling water % cup finely cut celery 1 tablespoon poultry seasoning Y% cup melted butter Pour water over bread and let stand twenty min- utes; then squeeze out all the water that is possible. Add remaining ingredients and mix thoroughly. Oyster Stuffing \Y% cups stale bread crumbs 34 cup oyster liquor 13^ cups cracker crumbs 23^ teaspoons salt y teaspoon salt cut in strips 2 tablespoons butter Yolk 1 egg Melt chicken fat, add cornstarch and stir until well blended; then pour on gradually, while stir- ring constantly, stock, milk and cream. Bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientoes. Again bring to the boiling point and add egg yolk, slightly beaten. Chop Suey Remove the breast meat from an uncooked chicken and cut in strips one inch long. Melt one tablespoon butter, add chicken meat and cook two minutes; then add three-fourths cup celery, cut in thin slices crosswise, one onion, peeled and sliced, and six mushroom caps cut in slices. Cook five minutes and add one cup chicken stock, one-half teaspoon sugar, two teaspoons Shoyu Sauce, one-half green .SWEETBREADS A LA ROOT. Page 128. SWEETBREADS MONROE. Page 129. PEAR CONDE, COMPOTE OF RICE. Page 219. WALDORF SWEETBREADS. Page 130. ENTRIES 229 pepper (from which seeds have been removed), cut in thin strips, and one teaspoon cornstarch, diluted with two tablespoons cold water. Bring to the boiling point and let simmer three minutes. Veal Timbales 1 Yz cups cold cooked veal Few grains paprika Yolks 3 eggs 1 cup white sauce ^ cup heavy cream 1 1 A tablespoons % cup white wine chopped truffle 2/6 teaspoon salt " Force remnants of veal through a meat chopper; repeat. Pound in a mortar, adding gradually the yolks of eggs, slightly beaten; then add cream, wine and seasonings. Butter individual timbale moulds and fill one- fourth full of white sauce, to which truffles have been added; then fill with chicken mixture. Set moulds in pan of hot water, cover with buttered paper and bake until firm. Remove from moulds to hot serv- ing dish, when sauce will run down sides of tim- bales. For the white sauce melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and season with one-fourth teaspoon salt and a few grains pepper. Chicken Rechauffe Make same as Veal Timbales, using chicken in place of veal, chicken stock in place of white 230 A NEW BOOK OF COOKERY wine, and chopped red or green pepper in place of truffles. Chicken and Mushroom Timbales Garnish bottom of buttered timbale moulds with thin slices of truffle, cut in fancy shapes. Line moulds with Chicken Forcemeat II (see The Boston Cooking-School Cook Book, p. 150). Fill centres with creamed mushrooms and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, pour around one cup cream sauce, to which has been added one tablespoon Madeira wine, and garnish with sprigs of parsley. Chicken and Liver Timbales 1 cup chopped cooked chicken 1 teaspoon salt Yz cup chopped cooked chicken y teaspoon paprika livers y% teaspoon salt Yolks 3 eggs y 2 cup heavy cream 3 tablespoons white wine Whites 3 eggs Mix chicken and livers and pound in a mortar, adding gradually yolks of eggs slightly beaten, and white wine. When thoroughly blended, add season- ings, heavy cream, beaten until stiff, and whites of eggs, beaten until stiff. Turn into buttered timbale moulds, set in pan of hot water, cover with buttered paper and bake until firm. Remove from moulds and arrange around Creamed Mushrooms (see p. 170) to which has been added one tablespoon Sherry wine. ENTRIES 231 Ham Timbales 1 cup stale bread crumbs ^ teaspoon salt 1 cup milk 1 A teaspoon pepper 4 tablespoons butter Whites 2 eggs 1 cup chopped cooked ham 2 hard-boiled eggs Cook bread crumbs and milk until of the consis- tency of a smooth paste. Add butter, ham, salt and pepper; then cut and fold in whites of eggs, beaten until stiff. Fill buttered individual moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered paper and bake in a moderate oven until firm, the time required being about twenty minutes. Turn on a hot serving dish and garnish with slices of hard-boiled eggs and sprigs of parsley. Traymore Timbales Cut a slice from the stem end of parboiled green peppers and remove seeds; then cut in thin strips, by working around and around the pepper, using the scissors. Line the sides of buttered timbale moulds with the pepper, by coiling it around and around, and fill with the following mixture: Peel and chop mush- room caps; there should be one-fourth cup. Add one tablespoon butter and one tablespoon flour, and stir until well blended; then pour on gradually one-fourth cup cream. Bring to the boiling point, beat in the yolks of two eggs, one at a time, and fold in the whites of two eggs, beaten until stiff. Season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika. 232 A NEW BOOK OF COOKERY Place timbales in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish on circular pieces of sauted bread, garnish top of each with a sauted mushroom cap and pour around Traymore Sauce. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup, each, chicken stock and cream. Bring to the boiling point and add one-half teaspoon beef extract, one-half teaspoon salt and a few grains pepper. Salmon Mayonnaise 3 slices salmon 1. sprig parsley Cold water 1 teaspoon salt Yz bay leaf y teaspoon pepper 2 cloves % cup vinegar 2 slices lemon % cup white wine 1 small sliced onion 1 cup Mayonnaise Dressing 6 slices carrot 1 teaspoon granulated gelatine Y, IRISH PLUM PUDDING. Page 255. IRISH PLUM PUDDING STEAMED IN RING MOULD AND GARNISHED FOR CHRISTMAS. Page 255. HOT PUDDINGS 255 Sterling Fruit Pudding 1 cup suet 1 cup raisins 2% cups stale bread % cup currants crumbs ^ cup flour 1 cup grated raw carrot 1^ teaspoon salt Yolks 4 eggs 1 teaspoon cinnamon 13/6 cups brown sugar ^ teaspoon grated nutmeg Grated rind 1 lemon % teaspoon cloves 1 tablespoon vinegar Whites 4 eggs Work suet until creamy, using the hand, and add bread crumbs and carrot. Beat egg yolks until light and add gradually, while beating constantly, sugar. Combine mixtures and add lemon rind and vinegar. Mix raisins, seeded and cut in pieces, with currants and dredge with flour, mixed and sifted with salt and spices. Add to mixture with whites of eggs, beaten until stiff. Turn into a buttered mould garnished with citron (cut in thin slices, then in fancy shapes), and adjust cover. Steam three and one- half hours. Serve with Mousselaine Brandy Sauce. Irish Plum Pudding 2^ cups stale bread 4 eggs crumbs ^ pound raisins 1 cup milk }/% pound citron Yz pound beef suet ^ pound currants 3^ cup sugar 3 tablespoons flour }/2 cup maple syrup 2 teaspoons baking powder 1 y% teaspoons salt 1^ cup brandy Put bread crumbs in double boiler, add milk and cook until milk is scalded. Chop suet and work with the hands until creamy; then add sugar gradually, 256 A NEW BOOK OF COOKERY while working constantly. Add maple syrup, eggs well beaten, and raisins stoned and cut in pieces, citron cut in thin strips, and currants mixed and dredged with flour mixed with baking powder; then add brandy. Turn into a buttered mould, cover and steam twenty-four hours. It may be steamed twelve hours one day and twelve hours the next. Re-heat in steamer for serving; the time required be- ing about one and one-fourth hours. Turn on a hot serving dish, insert sparkers and garnish with holly (if used at Christmas dinner) and Brandy Sauce (see p. 262); also accompany with Yankee Sauce (see p. 259). CHAPTER XXIII PUDDING SAUCES Hot Chocolate Sauce 1 square unsweetened chocolate ^ cup boiling water 1 tablespoon melted butter 1 cup sugar ^ teaspoon vanilla Melt chocolate in saucepan, placed in larger saucepan of boiling water. Add butter and when thoroughly blended, pour on gradually, while stirring constantly, boiling water; then add sugar. Bring to the boiling point and let boil fourteen minutes. Cool slightly and flavor with vanilla. Raspberry Sauce ^ cup butter 1 ^ cups confectioners* sugar K cup Raspberry Syrup Cream the butter and add sugar gradually while stirring and beating constantly; then add Raspberry Juice (see p. 398) slowly (at first drop by drop) to prevent a separation. Pile on a dish and chill. Serve with Sally's Bread Pudding, Cottage Pudding, boiled rice, etc. Strawberry Sauce % cup butter . 1 cup confectioners' sugar %j cup strawberries 258 A NEW BOOK OF COOKERY Cream butter and add sugar gradually while stir- ring constantly. Wash, hull and drain berries; add to first mixture one at a time, beating be- tween each addition until well blended. If these directions are not followed, sauce will have a curdled appearance. Orange Sauce Grated rind H lemon Few grains salt Juice }/2 lemon Yolks 2 eggs ^ cup orange juice Whites 2 eggs % cup sugar y% tablespoon apricot brandy Mix grated rind, fruit juices, sugar, salt and egg yolks, beaten slightly. Put on range and stir con- stantly until mixture thickens. Add gradually, while beating constantly, to whites of eggs, beaten until stiff. Cool and flavor with brandy. Sea Foam Sauce 2 tablespoons butter Yolk 1 egg 2 tablespoons flour % cup water ^ cup sugar 1 teaspoon vanilla White 1 egg Cream butter and add flour, mixed with sugar, gradually, while stirring constantly; then add egg yolk, well beaten, water and vanilla. Cook in double boiler until mixture thickens, stirring con- stantly at first, and afterwards occasionally. Cool and just before sending to table add egg white, beaten until stiff. PUDDING SAUCES 259 Roxbury Sauce Yolk 1 egg Y* teaspoon salt 1 cup powdered sugar 1 A teaspoon vanilla ^ cup scalded milk 1 tablespoon lemon juice 1 teaspoon corn starch Grated rind % lemon White 1 egg Beat egg yolk until thick and lemon-colored and add three-fourths of sugar gradually, while beating constantly. Mix remaining sugar with cornstarch and salt and pour on, gradually, scalded milk. Cook in double boiler ten minutes, stirring constantly, until mixture thickens and afterwards occasionally. Combine mixtures, add flavorings and egg white, beaten until stiff. Cambridge Sauce K cup butter \\i tablespoons cold water 1 cup powdered sugar 1 A cup boiling water 2 teaspoons flour 3 tablespoons wine Cream butter and add sugar, gradually, while beat- ing constantly. Dilute flour with cold water, add gradually to boiling water and let boil five minutes. Cool and just before serving, combine mixtures and add wine. Yankee Sauce Cream one-half cup butter, and add gradually, while beating constantly, one cup powdered sugar. Dilute one tablespoon cornstarch with two and one- half tablespoons cold water and add gradually to one cup boiling water, placed in saucepan on range. 260 A NEW BOOK OF COOKERY Again bring to the boiling point and let boil until liquid is clear. Combine mixtures, stirring briskly, and flavor with one teaspoon vinegar and three tablespoons Sherry wine. Especially good with Steamed Berry Pudding. Monroe Sauce 2 cups brown sugar 4 tablespoons butter % cup boiling water 4 tablespoons Sherry wine 4 tablespoons cold water 1 teaspoon vanilla 2 teaspoons cornstarch Slight grating nutmeg Few grains salt Make a syrup by boiling sugar and water twelve minutes. Add cold water to cornstarch and stir until smooth; then add gradually, while stirring con- stantly, to syrup and let simmer forty minutes. Add butter, wine, vanilla, nutmeg and salt and serve at once. Sherry Sauce I Mix thoroughly one-half cup sugar and one table- spoon cornstarch; then pour on gradually, while stirring constantly, one cup boiling water. Bring to the boiling point and let simmer three minutes. Remove from range, add a few grains salt, two tablespoons butter, bit by bit, and one tablespoon Sherry wine. Sherry Sauce II Whites 2 eggs 1 tablespoon apricot %j cup powdered sugar marmalade }4 cup Sherry wine FANCY CUTTERS, PANS AND MOULDS. CHARLOTTE RUSSE IN THE MAKING. Page 276. CHARLOTTE RUSSE. Page 276. PUDDING SAUCES 261 Beat whites of eggs until stiff. Add sugar grad- ually, continuing the beating, then add marmalade and Sherry wine. San Monica Sauce 1 tablespoon butter Yolk 1 egg 1 tablespoon flour 1 banana % cup sugar Few grains salt Yz cup milk Yi cup heavy cream Cream butter, add flour and stir until well blended; then add sugar gradually. Scald milk, add mixture and stir constantly until thickened. Add egg yolk slightly beaten and cook three minutes; then add banana, skinned, scraped and forced through a strainer. Chill and add salt and cream, beaten until stiff. Denver Sauce % cup butter 2 tablespoons coffee infusion 1 cup powdered sugar 2 teaspoons breakfast cocoa 1 teaspoon vanilla Cream butter and add sugar gradually, while beating constantly; then add coffee, drop by drop, cocoa and vanilla. Dearborn Sauce Yi cup butter 1 ^ tablespoons Sherry wine 1 cup brown sugar 2 teaspoons brandy 2 tablespoons cream Few grains salt Cream butter and add sugar, gradually, while beating constantly. Add cream, and wine and 262 A NEW BOOK OF COOKERY brandy, drop by drop, to prevent a separation; then add salt. Brandy Sauce Work one-half cup butter until very creamy, and add gradually, while beating constantly, one and one-third cups powdered sugar; then add two table- spoons of brandy, at first, drop by drop. Force through a pastry bag and tube on thin slices of lemon, from which seeds have been removed, and sprinkle with chopped pistachio nuts. Peach Brandy Sauce Yz cup butter */ teaspoon salt 1 cup powdered sugar ^ cup heavy cream Whites 2 eggs 2 tablespoons Peach Brandy Cream butter and add sugar gradually, while beat- ing constantly; then add whites of eggs, beaten until stiff, and salt. Place over hot water and stir con- stantly until mixture is heated. Remove from range and add cream, beaten until stiff, and brandy. Florodora Sauce White 1 egg Y cup heavy cream % cup powdered sugar 2 tablespoons Madeira wine Yolk 1 egg Few grains salt Beat egg white until stiff and add, gradually, while beating constantly, sugar; then add egg yolk, beaten until thick and lemon-colored, cream beaten until stiff, wine and salt. PUDDING SAUCES 263 White Wine Sauce Yi cup sugar Yolks 2 eggs YL tablespoon cornstarch 1 cup white wine Grated rind Yi lemon Few grains salt Juice Yi lemon Whites 2 eggs Mix sugar and cornstarch and add lemon rind and juice, yolks of eggs, slightly beaten, wine and salt. Place saucepan containing mixture on range and stir constantly until the boiling point is reached. Remove from range and add whites of eggs, beaten until stiff. Cream Sabayon Sauce I Yolks 2 eggs H cup cream 1 tablespoon sugar 1 teaspoon Apricot brandy Add sugar to egg yolks and beat until light. Heat cream to boiling point and pour slowly, while beating constantly, on egg yolks. Add brandy and cook, stirring constantly, three minutes. Strain and serve. Cream Sabayon Sauce II 1 cup milk 2 tablespoons Sherry wine 1 cup cream ^ teaspoon vanilla Yolks 2 eggs Few grains salt 2 tablespoons sugar Whites 2 eggs Put milk and cream in saucepan and bring to boiling point. Beat yolks of eggs until thick and add sugar. Pour milk gradually, while beating constantly, on egg mixture and cook in double boiler five min- utes. Add wine, vanilla and salt and pour over whites of eggs, beaten until stiff. 264 A NEW BOOK OF COOKERY Brandy Mousselaine Sauce Yolks 4 eggs 1 CU p heavy cream 1 cup powdered sugar 1 teaspoon vanilla 2 tablespoons brandy Few grains salt Beat yolks of eggs until light and add gradually, while stirring constantly, sugar and brandy. Cook over range five minutes, stirring constantly. Set pan containing mixture in larger pan of ice water and beat until cold; then add cream, beaten until stiff, .vanilla and salt. CHAPTER XXIV COLD DESSERTS Berkshire Comstarch Pudding 2 squares Baker's chocolate 3 tablespoons cornstarch 2 cups milk Y teaspoon salt Y cup sugar Y cup milk y first mixture. Bake in a buttered shallow pan or layer cake tins, in a moderate oven. 338 A NEW BOOK OF COOKERY Mrs. Raymond's Gold Cake % cup butter 1 % cups flour 1 cup sugar 3% teaspoons baking powder Yolks 5 eggs 34 teaspoon salt 1 egg ^ cup milk Cream butter and add sugar gradually, while beat- ing constantly; then add egg yolks and egg well beaten. Mix and sift dry ingredients and add alter- nately with milk to first mixture. Turn into a but- tered and floured cake tin and bake in a moderate oven forty-five minutes. Remove from pan and cover with Cocoanut Coffee Frosting. ^ Princeton Orange Cake H cup butter Grated rind 1 orange 1^2 cups sugar 13^ cups flour Yolks 4 eggs }/ cup cornstarch ^2 CU P orange juice 4 teaspoons baking powder *t Cream butter and add sugar gradually, while beat- ing constantly. When mixture is creamy, add yolks of eggs, beaten until thick, orange juice and rind, and flour and cornstarch, mixed and sifted with baking powder; then add whites of eggs, beaten until stiff. Turn into buttered and floured individual tins and bake in a moderate oven. Cover tops with Orange Frosting. Florida Nut Cake Bake Princeton Orange Cake mixture in a buttered dripping pan, sprinkled generously with chopped walnut meats and sparingly with powdered sugar. CHRISTMAS CAKES. Page 334. ORNAMENTED WEDDING CAKE. Page 344. CAKE 339 Remove from pan, cut in halves, crosswise, and put together with Orange Filling, spreading it on the surface, where there are no nuts. Cut in finger- shaped pieces and arrange on a plate covered with a doily. Butterfly Cake Turn Prize Cake mixture (see p. 334) into two buttered and floured seven-inch square cake tins and bake in a moderate oven twenty-five minutes. Re- move from pans, cool and cut each in the shape of a- butterfly. Put layers together with Coffee Butter Frosting. Spread sides with frosting and sprinkle with shredded cocoanut, which has been slightly browned in the oven. Pipe Chocolate Butter Frost- ing around edge of upper surface. Arrange two halves of glaced apricots, two halves of glaced cher- ries, two crescent-shaped pieces of angelica and two strips of angelica as shown in illustration. Force Coffee Butter Frosting through pastry bag and rose tube around glaced fruits. Make body of Coffee Butter Frosting, using lady finger tube, and over body arrange a parallel row of Chocolate Butter Frosting. Insert pointed strips of angelica. Silver Cake 14 cup butter 2 cups flour 1 cup sugar 3 teaspoons baking powder % cup milk Whites 4 eggs Cream butter and add sugar gradually, while beat- ing constantly; then add milk alternately with flour, 340 A NEW BOOK OF COOKERY mixed and sifted with baking powder. Beat whites of eggs until stiff and add to mixture. Turn into a buttered and floured cake pan and bake forty-five minutes in a moderate oven. White Fruit Cake % cup butter 1 % cups powdered sugar 1% cups flour % cup candied cherries % teaspoon soda % cup almonds, blanched Yz tablespoon lemon juice and shredded Whites 6 eggs ^ cup citron, thinly sliced 1 teaspoon almond extract Cream butter, and add gradually flour, mixed and sifted with soda; then add lemon juice. Beat whites of eggs until stiff, add gradually sugar and combine mixtures; then add cherries, cut in pieces, almonds, citron and extract. Bake in a buttered deep cake pan one hour. Lady Baltimore Cake 1 cup butter 3^ cups flour 2 cups sugar 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla Whites 6 eggs Cream butter and add sugar gradually, while beat- ing constantly. Mix and sift baking powder and flour and add alternately with milk to first mixture; then add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Fruit and CAKE 341 Nut Filling and cover top and sides of cake with Fruit and Nut Filling, then with Ice Cream Frosting. Fruit and Nut Filling 3 cups sugar 1 cup raisins seeded and chopped 1 cup water 1 cup chopped pecan nut meats Whites 3 eggs 5 figs, cut in thin strips Put sugar and water in a smooth graniteware saucepan, bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff, and continue the beating until mixture is of right consistency to spread ; then add remaining ingredients. One-half this quan- tity may be made and used between layers only. Ice Cream Frosting 2 cups sugar Whites 2 eggs % cup water Y^ teaspoon vanilla Put sugar and water in smooth graniteware sauce- pan; bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff (but not dry), and continue the beating until mixture is of right consistency to spread; then add flavoring. Lord Baltimore Cake H cup butter y% cup milk 1 cup sugar 1% cups flour Yolks 8 eggs 4 teaspoons baking powder 1*4 teaspoons vanilla 342 A NEW BOOK OF COOKERY Cream butter and add gradually, while beating constantly, sugar; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted with baking powder, and vanilla. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Lord Baltimore Filling and cover top and side of cake with Ice Cream Frosting; then garnish with halves of candied cherries and diamond-shaped pieces of angelica. Lord Baltimore Filling. Make an Ice Cream Frost- ing (see p. 341) of one and one-half cups sugar, one- half cup water and whites two eggs. When of right consistency to spread, add one-half cup rolled dry macaroons, one-fourth cup, each, chopped pecan nut meats and blanched Jordan almonds, twelve candied cherries, cut in quarters, two teaspoons lemon juice, three teaspoons Sherry wine and one-fourth teaspoon orange extract. Grandmother's Pound Cake 1 cup butter 5 eggs \Yz cups sugar 2 cups flour Work butter until creamy, using the hand, and add sugar, gradually, while beating constantly; then add eggs one at a time, beating vigorously between the addition of each. When the mixture is of a creamy consistency, fold in the flour and turn into a buttered and floured cake pan. Bake one hour in a slow oven. CAKE 343 Anniversary Cake Bake Grandma's Pound Cake mixture in a buttered and floured round pan about seven inches in diameter. Remove from pan, cover with Confectioners' Frost- ing and decorate as shown in illustration or as one's fancy dictates. Foliage is best made of citron thinly sliced. The dark-green outside makes attractive leaves, though all may be used to advantage. The little candies for the flowers may sometimes be procured at small shops, though the greatest variety can be bought of a dealer in confectioners' supplies; also the little silver-like dragees, which are so ornamental. The flowers are made on a basis of angelica, cut with a pen-knife into thin shavings, worked with the hands into small balls, then flattened into lozenge shapes, which make a sticky foundation on which the candies may be placed; candied rose leaves and violets may also be used. The cake in the illustration is decorated with daisies and chrysanthemums, golden- rod and forget-me-nots. The little disks were made of angelica, shaped in half-spheres, dipped in white of egg, and then in the dragees, and the conventional decorations were cut from thin slices of citron. Birthday Cake Bake Sponge, Angel or Moonshine cake mixture in an angel cake pan. Remove from pan, cover 344 A NEW BOOK OF COOKERY with Confectioners' Frosting and decorate as shown in illustration, following general directions given under Anniversary Cake. Ornamented Wedding Cake Follow recipe for Wedding Cake I or II (see The Boston Cooking-School Cook Book, p. 522). Line a round tin pan twelve inches in diameter with buttered paper, turn in mixture, cover with buttered heavy brown paper (buttered side up) and fasten securely with a string. Steam and bake. Take from pan, remove paper, and let stand until cold. Wrap in cheese-cloth, wrung out of brandy, and store in a cool dry place from one to three months, occasionally sprinkling with brandy. Work one- third pound almond paste with white of one egg until smooth and add one-fourth cup fine granulated sugar. Spread bottom and sides of cake with mix- ture, put in oven and bake until paste is browned. This prevents frosting from becoming discolored. Cool and spread with a layer of Ornamental Frost- ing (see p. 353) and let stand until frosting is set. Ornament by forcing frosting through a pastry bag and tubes or cones made of paper which comes for this purpose and dragees. The doves shown in illustration are shaped on paper, dried and then placed on cake, being held in place by a small quan- tity of soft frosting. CHAPTER XXX CAKE FILLINGS AND FROSTINGS White Mountain Cream Filling 1/% cup sugar 1 Y^ cups scalded milk ^i cup flour Yolks 2 eggs Y% teaspoon salt Yz cup heavy cream 1 teaspoon vanilla IV/TIX sugar, flour and salt and when thoroughly -*** blended, pour on scalded milk. Cook in double boiler fifteen minutes, stirring constantly until mix- ture thickens and afterwards occasionally. Add egg yolks, slightly beaten, and cook for two minutes. Cool, add cream, beaten until stiff, and flavoring. Caramel Filling 1^ cups scalded milk ^ cup flour Caramel syrup 1 egg yolk Yz cup sugar Yz teaspoon vanilla Put one-half cup sugar in a graniteware saucepan or omelet pan, place over hot part of range and stir constantly until melted and of the color of maple syrup. Add one-half of the caramel syrup to scalded milk and when dissolved, pour on gradually to one- half cup sugar thoroughly mixed with flour. Cook twenty minutes, stirring constantly until mixture 346 A NEW BOOK OF COOKERY thickens and afterwards occasionally. Add beaten egg yolk and vanilla. Praline Cream To one cup Cream Filling (see The Boston Cook- ing-School Cook Book, p. 524) add two-thirds cup praline powder. For the powder put one-half cup sugar in a small omelet pan and stir constantly until reduced to a syrup and slightly caramelized; then add two-thirds cup chopped nut meats (preferably blanched Jordan almonds or pecans) and a few grains salt. Turn into a slightly buttered pan, cool, pound and pass through a strainer. Frangipan Cream Mix two-thirds cup powdered sugar and one-third cup flour. When thoroughly blended, add yolks of three eggs and one whole egg, slightly beaten, and one-fourth teaspoon salt. Add gradually one cup scalded milk and cook over hot water fifteen min- utes, stirring constantly until mixture thickens and afterwards occasionally. Add two tablespoons but- ter, two tablespoons macaroons (dried and rolled), two-thirds teaspoon vanilla and one-third teaspoon extract of lemon. Fruit Cream Filling % cup heavy cream % cup figs Yz cup powdeied sugar H cup prunes Few grains salt 2 teaspoons lemon juice 3 tablespoons chopped walnut meats CAKE FILLINGS AND FROSTINGS 347 Beat cream until stiff and add sugar, salt, nut meats, figs and prunes, cut in very small pieces, and lemon juice. Orange Filling 1 tablespoon butter Yolk 1 egg 3 tablespoons powdered sugar % cup orange juice 2 tablespoons flour Grated rind l / orange ^ cup sugar 1 teaspoon lemon juice Wash butter and work until creamy; then add sugar gradually. Mix flour, sugar and egg yolk, slightly beaten. Add orange juice and cook over hot water, stirring constantly, until mixture thickens. Combine mixtures and add grated rind and lemon juice. If the orange juice is sour, it is not necessary to add the lemon juice. Syracuse Filling 1 cup heavy cream 1 tablespoon hot water }/ D L y KINDERGARTEN SANDWICHES. Page 381. HORS-D'CEUVRES 379 of two eggs, slightly beaten, and finnan haddie. Season with salt and cayenne. Cool and pile on circular pieces of toasted bread two inches in diam- eter. Sprinkle with grated cheese and buttered bread crumbs and bake until crumbs are brown. Canapes a la Rector Cut stale bread in one-fourth-inch slices, then in strips three and one-half inches long by one and one- half inches wide. Toast on one side and spread untoasted side with caviare. Divide diagonally into three sections, having two end ones half a square. Sprinkle centre with finely chopped cucumber pickles and ends with finely chopped red pepper. Separate sections with a piece cut from a fillet of anchovy. Horn of Plenty Canapes Cut smoked salmon in thin slices, crosswise of fish, and shape in forms of horns of plenty. Fill horns with caviare to which have been added a few drops of lemon juice. Arrange for individual service on elliptical pieces of toasted bread on a plate cov- ered with a lace paper doily. St. Patrick's Caviare Canapes Pat and roll puff paste to one-eighth inch in thick- ness, and shape with small fancy cutter, first dipped in flour; then with a small round cutter (first dipped in flour) make indentation in centres, so a portion 380 A NEW BOOK OF COOKERY may be removed after baking, to admit of filling. Place on a tin sheet and bake in hot oven. Mash yolk of hard-boiled egg, rub through a fine strainer, and add butter to make of right consistency to force through a pastry bag and tube. Season with salt and paprika and garnish edge of pastry forms with mixture, forced through a pastry bag and tube. Color cold water green and fill a small brick mould. Set mould in pail on bed of rock salt and finely crushed ice, using equal parts, and surround with salt and ice nearly to top of mould. Let stand until ice case is formed. Invert to remove water remain- ing in centre and place mould on a folded napkin on glass dish. Put caviare seasoned with lemon juice in cavity of mould and garnish w T ith large and small clay pipes each tied with green ribbon. Half fill bowls of pipes with alcohol just before sending to table and apply lighted match. Arrange pastry forms on small plates for individ- ual service and garnish with sprigs of parsley. As soon as alcohol has stopped burning, pass caviare that each guest may fill his case. CHAPTER XXXIII SANDWICHES Kindergarten Sandwiches REMOVE crusts from a white and graham loaf and cut each in thin slices, lengthwise. Shape with round, round-fluted, elliptical, cutlet-shaped, square or oblong cutters. Spread one-half the pieces generously with butter, which has been worked until creamy. From remaining pieces cut out shapes, using small flower, animal or fancy cutters, and refill cuts thus made with similar cuts of bread of contrasting color. Put together as shown in illus- tration and wrap in cheese-cloth wrung out of hot water to keep moist until serving time. Mosaic Sandwiches Cut three slices each of white and graham bread one-half inch in thickness. Spread a slice of white bread with creamed butter and place a slice of graham on it; spread this with creamed butter and place on it a slice of white bread; repeat this process, begin- ning with a slice of graham. Put both piles in a cool place under a light weight. When butter has become firm, trim each pile evenly and cut each pile in three one-half-inch slices. Spread these with butter and 382 A NEW BOOK OF COOKERY put together in such a way that a white block will alternate with a graham one. Place again in a cool place under a light weight, and when butter has become perfectly hard cut in thin slices for serving. Arrange on a plate covered with a doily. Honor Sandwiches Cut bread in one-fourth-inch slices, spread with pimiento butter and shape with a fancy rectangular cutter. Cover with pieces of bread from which pieces have been removed with a small fancy cutter. Pimiento Butter. Cream one-fourth cup butter and add two canned pimientos, which have been forced through a puree strainer. When thoroughly blended, season with one-fourth teaspoon salt. Toasted Salad Sandwiches Mash a cream cheese and moisten with French dressing. Cut graham bread in one-fourth-inch slices, spread with cheese mixture and sprinkle with chopped pecan nut meats. Put together in pairs, remove crusts and cut in finger-shaped pieces. Toast, pile log-cabin fashion on a fancy plate and serve as an accompaniment to a dinner salad. Devilled Sandwiches Blanch and shred two ounces Jordan almonds; then saute in enough butter to prevent burning, until delicately browned, stirring constantly. Mix two tablespoons chopped pickles, one tablespoon MOSAIC SANDWICHES. Page 381. HONOR SANDWICHES. Page 382. HORSERADISH SANDWICHES. Page 389. DREAM SANDWICHES. Page 383. SANDWICHES 383 Worcestershire Sauce, one tablespoon chutney, one- fourth teaspoon salt and a few grains cayenne. Pour over almonds and cook two minutes, stirring con- stantly. Work a cream cheese until smooth and season with salt and paprika. Spread unsweetened wafer crackers with cheese, sprinkle with nuts and put together in pairs. Arrange on a plate, covered with a doily. A delicious accompaniment to a dinner salad. Caviare Sandwiches Cut white bread in thin slices, spread with creamed butter and then with caviare. Sprinkle with lemon juice and cayenne; cover with slices of buttered bread, remove crusts and cut in small finger-shaped pieces. Dream Sandwiches Cut stale bread in one-fourth-inch slices; remove crusts and cut in rectangular pieces. Cut mild cheese in slices same size as pieces of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter until delicately browned on one side; then turn and brown other side. Chicken Cream Sandwiches Y cup chopped cold boiled 3 tablespoons flour fowl 2 tablespoons butter ^ cup chopped celery Whites 2 eggs 1 hot boiled onion ^2 teaspoon salt 1 cup milk % teaspoon pepper Lemon juice 384 \ NEW BOOK OF COOKERY Mix fowl (preferably white meat), celery and onion, forced through a puree strainer, and add milk; then add flour, mixed with butter worked until creamy. Bring to the boiling point and let simmer three min- utes; then add whites of eggs, beaten until stiff, and seasonings. Turn into a small mould and let stand in a cold place twelve hours. Remove from mould, cut in slices and put between thin slices of buttered bread. Remove crusts and cut in any desired shape. Spanish Sandwiches Put in a mortar and pound to a paste two ancho- vies, two pickles, one sprig parsley, three tablespoons capers, one teaspoon made mustard, two table- spoons olive oil, two tablespoons vinegar and yolks of two hard-boiled eggs; then season with salt and paprika. Cut bread in thin slices, butter sparingly, spread with mixture and sprinkle with whites of hard-boiled eggs, finely chopped. Cover with slices of buttered bread, remove crusts and cut in fancy shapes. Fairmont Sandwiches Cut bread in one-fourth-inch slices. Spread three slices sparingly with butter on both sides, and two slices on but one side. Put between slices layers of finely cut red and green peppers wrung through a cheese-cloth to remove moisture, moistened with Mayonnaise Dressing. There should be two layers of green peppers and one of red. Remove crusts, fold in cheese-cloth and press under a weight; then SANDWICHES 385 cut in slices for serving, and arrange on a plate covered with a doily. Semhrich Sandwiches Cut and spread seven slices bread, same as for Fairmont Sandwiches. Put between slices finely chopped cold boiled ham, moistened with cream and seasoned with salt, mustard and cayenne; finely chopped cold boiled fowl, moistened with Mayon- naise Dressing, and chopped nut meats, moistened with Mayonnaise Dressing: there should be two layers of each filling. Remove crusts, fold in cheese- cloth and press under a weight. Cut in slices and arrange on a bed of crisp lettuce leaves. Lincoln Sandwiches Cut brown and white bread in thin slices and spread with butter, which has been worked until creamy. Cut cold boiled tongue and gruyere cheese in thin slices. Put a slice of tongue on w r hite bread, over tongue brown bread, and over brown bread cheese; repeat. Wrap in cheese-cloth, put under a weight and let stand several hours. For serving cut in thin slices crosswise, and arrange sandwiches overlapping one another, in two parallel rows on a plate covered with a lace paper doily. German Sandwiches Cut German Loaf (p. 137) in thin slices and put between thin slices of buttered graham bread. 386 A NEW BOOK OF COOKERY Royal Sandwiches Yz cup shrimps y^ Bermuda onion J^ cup cooked chicken livers Salt }/2 red pepper Mayonnaise Dressing Mix and force through a meat chopper shrimps, livers, pepper (from which seeds have been removed) and onion. Season with salt and moisten with May- onnaise Dressing. Spread between thin slices of but- tered bread, remove crusts and cut in fancy shapes. Arrange on a plate covered with a doily. East India Sandwiches Hard cook eggs, separate yolks from whites, mash yolks and finely chop whites. Moisten yolks with Bengal Club Chutney until of the right consistency to spread. Spread thin slices of buttered bread with mixture, sprinkle with chopped whites, cover with thin slices of buttered bread, remove crusts and cut in halves crosswise. Penobscot Sandwiches Free cold cooked salmon from skin and bones; there should be one-half cup. Mash and add white of one hard-boiled egg finely chopped and one tablespoon finely chopped cucumber pickle; season with salt and paprika and moisten with Cream Salad Dressing. Mash yolks of two hard- boiled eggs and add one and one-half tablespoons melted butter, one and one-half tablespoons chopped nut meats and a few drops anchovy essence. Re- FAIRMONT SANDWICHES. Page 384. EGG AND POTATO SALAD. Page 210. BELMONT BAKED APPLES READY FOR THE OVEN. Page 391. BELMONT BAKED APPLES. Page 391. SANDWICHES 387 move crusts from a stale white loaf in four pieces and cut off five one-third-inch slices lengthwise of loaf. Spread three slices, on both sides, with butter worked until creamy, remaining two slices on but one side. Spread two mixtures alternately, between slices of bread, sprinkling egg yolk mixture with finely chopped green pepper. Wrap in paraffine paper or cheese-cloth, place under a light weight and let stand until serving time. Cut in one-third-inch slices crosswise and each slice in halves lengthwise. Arrange overlapping one another on a plate covered with a lace paper doily. Orange Honey Sandwiches Spread thin slices of buttered white bread with orange honey. Put together in pairs, remove crusts and cut in fancy shapes. For the orange honey boil one cup sugar with one-fourth cup, each, water and orange juice, until syrup will spin a thread when dropped from tip of spoon. Add one-half cup finely chopped orange peel (from which all white portion has been removed) and one-half teaspoon vanilla. Again bring to th'e boiling point and cool. French Prune Sandwiches Remove stones from French prunes and finely chop. Mix with chopped English walnut meats, al- lowing seven halves of nut meats to every six prunes. Moisten with a thin syrup (made by boiling sugar 388 A NEW BOOK OF COOKERY and water together) and season with salt, paprika and lemon juice. Spread between thin slices of but- tered white bread and cut in fancy shapes, using a cutlet cutter. Jelly Sandwiches Cut bread in one-third-inch slices, and remove crusts; then toast and cut in halves on the diagonal. Spread with butter and currant jelly (beaten until of the consistency to spread evenly). Sprinkle one- half the pieces with English walnut meats, cover with remaining pieces and arrange for individual service on small hot plates. Lenox Sandwiches Work one-fourth cup almond paste until smooth. Add gradually one-fourth cup powdered sugar and a few grains salt; then add three-eighths cup heavy cream. Spread thin slices of buttered bread with mixture, cover with buttered bread, remove crusts and cut in finger-shaped pieces. Macedoine Sandwiches % cup finely chopped 1 tablespoon ginger syrup Canton ginger 1 teaspoon vinegar % cup finely chopped Few grains salt pecan nut meats Saltines 2 tablespoons finely cut orange pulp Mix ingredients in order given and spread between saltines or thin slices of buttered bread. SANDWICHES 389 Waltham Five o'clock Tea Sandwiches Work a cream cheese until of the right consistency to spread. Spread on thin, salted, unsweetened round wafer crackers and cover with halves of marshmal- lows, cut crosswise, and pulled out with the fingers to about fit crackers. Cover with wafer crackers, ar- range on tin sheet and bake until cheese and marsh- mallows begin to melt. Horseradish Sandwiches 6 tablespoons butter 1 teaspoon lemon juice 4 tablespoons grated horseradish Few grains salt. Pimolas Cream butter, add gradually horseradish, lemon juice, and salt. Spread between thin slices of bread, shape with a cutter in form of diamonds and gar- nish each with a slice cut from a pimola crosswise. Commonwealth Marmalade Sandwiches Remove end slice from a loaf of bread. Spread end of loaf evenly with butter which has been creamed. Cut off a thin slice and repeat until the number of slices required are prepared. Spread with orange marmalade, put together in pairs and press together. Remove crusts and cut in halves crosswise. Put in a pan and bake in a moderate oven until delicately browned on both sides, turning once during the browning. 390 A NEW BOOK OF COOKERY Rochester Chocolate Sandwiches J4 cup butter 1 square unsweetened chocolate ^ cup sugar 2 tablespoons milk 1 egg 1 % cups flour Few grains salt 1 teaspoon baking powder Cream butter and add gradually, while beating constantly, sugar; then add egg, well beaten, salt, chocolate (melted), milk and flour, mixed and sifted with baking powder. Toss on a slightly floured board, pat and roll as thin as possible. Shape with a small round cutter (first dipped in flour), arrange on a buttered sheet and bake in a moderate oven. Cool and put together with the following mixture: Work a cream cheese until smooth and moisten with cream until of the right consistency to spread; then season highly with salt and paprika. GRAPE FRUIT A LA RUSSE. Page 392. RECTOR LEAF. Page 393. CANTELOUPE SUPREME. Page 394. LENOX STRAWBERRIES. Page 394. CHAPTER XXXIV FRUITS, FRESH, PRESERVED AND CANNED Belmont Baked Apples WIPE selected red apples and make two circu- lar cuts through skin, leaving a three-fourths- inch band around apple midway between stem and blossom ends. Put in an earthen or graniteware baking dish, sprinkle generously with sugar and add water to cover bottom of pan. Bake in a hot oven until soft, basting every eight minutes with syrup in pan. Remove to serving dish and pour around syrup. Baked Apples in Casserole Wipe, pare and core six medium-sized apples. Put in casserole, add one cup water and one and one-half cups sugar and dredge with flour. Cover and cook in a slow oven one hour. Do not remove cover during the baking. Apple Ball Sauce Wipe apples, pare and shape into balls, using a French vegetable cutter; there should be one and one-half cups. Make a syrup by boiling one cup sugar, three-fourths cup water, six cloves and three or 392 A NEW BOOK OF COOKERY four thin shavings from the rind of a lemon, seven minutes. Remove cloves and rind, add one-third of the balls and cook until soft; repeat twice. Cook syrup until reduced one-half and pour over balls. Stewed Apricots and Prunes Pick over and wash one-fourth pound each dried apricots and prunes. Put in saucepan, cover with cold water, place on range, bring to the boiling point and drain. Repeat three times; again cover with cold water and add one cup sugar. Again bring to the boiling point and let simmer until soft. Sauted Pineapple Drain canned, sliced pineapple from syrup and dry on a towel. Saute in butter until delicately browned. Serve around roast turkey or roast chicken. Pineapple Saute Empty a can of sliced pineapple into a shallow graniteware baking pan, not allowing slices to over- lap one another. Place on back of range and let simmer two or three hours, when pineapple will be quite clear. Remove to serving dish and garnish centre of each with a glaced cherry. Serve as an accompaniment to meat or game. Grape Fruit a la Russe 3 grape fruits 2 tablespoons powdered sugar %j cup sugar Few grains salt 1 cup heavy cream Y^ teaspoon marascliino FRUITS, FRESH, PRESERVED, AND CANNED 393 Wipe grape fruits, cut in halves, crosswise, and remove seeds and tough portions. Sprinkle with granulated sugar and chill in ice box. Beat cream until stiff and add powdered sugar, salt and maras- chino. Pipe a border, by forcing a mixture through a pastry bag and tube, on top of each half in the form of a square. Garnish at each corner with a glaced cherry. Serve in double cocktail glasses having the larger ones filled with crushed ice. Grape Fruit Coupe Remove pulp from grape fruit in sections, cut each section in thirds, sprinkle with sugar and chill in ice box. Arrange six fresh mint leaves at equal distances around inside of each coupe glass, having ends of leaves reach top of glass. Fill with prepared pulp and garnish centre of each with a small- sprig of mint. Rector Leaf 4 grape fruits 1 teaspoon lemon juice ^2 cup powdered sugar 1 teaspoon Kirsch 2 teaspoons orange curagoa Y% teaspoon salt Remove pulp from grape fruit, add remaining in- gredients and chill thoroughly. Serve in coupe glasses having six fresh mint leaves arranged length- wise at equal distances around inside of each glass. Watermelon Cubes, Sherry Dressing Cut centre of a thoroughly chilled watermelon into three-fourth-inch cubes and remove seeds. Pour 394 A NEW BOOK OF COOKERY over Sherry Dressing, put in jar and let stand in ice box several hours. Arrange for individual service on green leaves, placed on a fancy plate, allowing seven cubes to each portion. If leaves are not at hand, serve in champagne glasses. Sherry Dressing. Mix one-half cup sugar, one- half cup Sherry wine, two tablespoons sloe gin and a few grains salt. Let stand until sugar is dissolved. The sloe gin may be omitted. Canteloupe Supreme Wipe canteloupes, cut in halves crosswise, remove seeds and stringy portion and shape into balls, using a French potato ball cutter. Arrange in double coupe or grape fruit glasses (having crushed ice in outer glass), sprinkle with sugar and pour over each one- fourth teaspoon maraschino. If a more elaborate coupe is desired, arrange balls in cases made 'from halves of orange peel and serve in single glasses. Lenox Strawberries Wash, pick over and hull strawberries. Pour over Lenox mixture, chill thoroughly, arrange in glasses and garnish around edge with whipped cream (sweetened and flavored delicately with vanilla) forced through a pastry bag and tube. For the Lenox mixture, mix juice of one-half orange, four tablespoons sugar and one-fourth tea- spoon orange curaoa, allowing this quantity for each portion. PASTRY BOATS FILLED WITH FRESH FRUIT. RHUBARB CONSERVE IN THE MAKING. Page 390. B HOME-MADE JELLY BAGS. FRUITS, FRESH, PRESERVED, AND CANNED 395 Claret Strawberries Prepare and serve strawberries, same as Lenox Strawberries, using claret in place of Lenox mixture. Lemons Cut for Garnishing Wash and wipe lemons, and cut in slices crosswise, sections lengthwise, fan-shaped pieces, cups or bas- kets. Decorate with sprigs of parsley, parsley finely chopped, paprika, canned pimiento (cut in strips or fancy shapes), radishes sliced, or red portion of radishes, chopped or removed and cut in fancy shapes. Apple Ginger Wipe, quarter, pare, core and finely chop sour apples; there should be ten cups. Add ten cups sugar, thin shavings from the rind of two lemons, and two two-inch pieces of ginger root. Put in preserving kettle, bring gradually to the boiling point and let simmer, stirring frequently, until apples are transpar- ent, the time required being from two and one-half to three hours. Great care must be taken, otherwise the mixture will burn. It is well to have the kettle placed on an asbestos mat. Turn into a crock or jelly tumblers. Peach Conserve 1 pound dried skinned peaches Juice 1 lemon 1 quart cold water Juice 1 orange 1 cup raisins 1 whole orange Yz Ib. English walnut meats 1 Ib. sugar 396 A NEW BOOK OF COOKERY Add cold water to peaches, cover and let stand over night. In the morning add raisins, seeded and cut in pieces, nut meats, cut in pieces, fruit juices, orange, cut in thin slices (removing seeds) and sugar. Bring to boiling point and let simmer one and one-quarter hours, stirring occasionally to prevent burning. /Rhubarb Conserve 4 pounds rhubarb 1 pound seeded raisins 5 pounds sugar 2 oranges 1 lemon Wash and peel stalks of rhubarb and cut in one- inch pieces. Put in kettle, sprinkle with sugar and add raisins and grated rind and juice of oranges and lemon. Mix, cover and let stand one-half hour. Place on range, bring to boiling point and let simmer forty-five minutes, stirring almost constantly. Fill jelly glasses with mixture, cool and seal. Plum Gumbo 5 pounds plums 3 oranges 2 pounds seeded raisins 5 pounds sugar Wipe plums, remove stones and cut in pieces. Force raisins through a meat chopper or chop. Wipe oranges, and cut in thin slices crosswise, removing seeds. Put fruit in preserving kettle, add sugar, bring to boiling point and let simmer until of the consistency of a marmalade. Fill jelly glasses with mixture, cool and seal. FRUITS, FRESH, PRESERVED, AND CANNED 397 Cranberry Conserve 1 quart cranberries % Ib. seeded raisins % cup cold water 1 A Ib. English walnut meats 3i cup boiling water 1 orange 1% Ibs. sugar Pick over and wash cranberries. Put in saucepan, add cold water, bring to the boiling point and let boil until the skins break. Force through a strainer and add boiling water, seeded raisins, nut meats, broken in small pieces, orange (wiped, thinly sliced, then cut in small pieces, removing seeds) and sugar. Again bring to the boiling point and let simmer twenty minutes. Spiced Cranberry Jelly 1 quart cranberries % inch pieces stick cinnamon 1 cup boiling water 24 whole cloves 2 cups sugar 6 allspice berries % cup cold water Few grains salt Pick over and wash berries. Add boiling water and let boil until cranberries are soft. Rub through a sieve and add remaining ingredients, except salt. Again bring to the boiling point and let simmer fifteen minutes. Add salt, turn into a mould and chill. Cranberry Jelly with Celery Pick over and wash four cups cranberries. Put in a stewpan and add two cups sugar and one cup boil- ing water. Bring to the boiling point and let boil twenty minutes ; then force through a strainer. When 398 A NEW BOOK OF COOKERY mixture begins to thicken, fold in one and one-half cups celery, cut crosswise of stalks in one-eighth-inch slices. Turn into a mould or moulds and chill. Re- move from moulds and garnish with curled celery. Raspberry Syrup 2 quarts raspberries 1 quart sugar % cup cold water Pick over and mash raspberries, sprinkle with sugar, cover and let stand over night. In the morn- ing add water, bring^lowly to the boiling point and cook twenty minutes. Force through a double thick- ness of cheese-cloth, again bring to the boiling point, fill small glass jars to overflow and adjust covers. To use as a foundation for beverages or raspberry ice or for sauces to accompany hot, cold, or frozen desserts. Orange Marmalade 3 oranges 11 cups cold water 1 lemon 4 pounds sugar Wipe fruit, cut in halves crosswise; remove seeds and put through a meat chopper. Put in preserv- ing kettle, add water, cover, and let stand twenty- four hours. Place on range, bring to the boiling point and let simmer one and one-half hours. Add sugar and again let stand twenty-four hours. Again bring to the boiling point and let simmer one and one-half hours. ('UANBKKKY JELLY WITH CELERY. Page 397. MINT JELLY, CORN RELISH AND PEACH CONSERVE. FRUITS, FRESH, PRESERVED, AND CANNED 399 Pickled Lime Marmalade 12 medium-sized green 12 selected pickled limes tomatoes 6 cups sugar Wipe tomatoes and drain limes; then force through a meat chopper. Put in saucepan, add sugar, bring to the boiling point and let simmer three hours. Turn into glasses and seaL Preserved Strawberries Wash, pick over and hull berries. Poit in a pre- serving kettle and add an equal measure of sugar. Bring to the boiling point and let boil until fruit juice will jell when a teaspoonful is cooled on a saucer. Fill preserving jars and seal. 16 Mint Jelly Wipe one peck Porter apples, remove stem and blossom ends and cut in eighths. Put in a granite- ware kettle and add two quarts cold water. Cover, bring to the boiling point and let simmer until apples are soft. Mash in same kettle, using a wooden po- tato masher, and drain through a coarse sieve. Allow juice to drip through several thicknesses of cheese-cloth or a jelly bag. Return juice to saucepan, bring to the boiling point and let boil twenty min- utes; then add an equal measure of heated sugar. Again bring to the- boiling point and let boil five minutes. Take a large bunch of fresh young mint, wash and bruise some of the leaves slightly, by press- 400 A NEW BOOK OF COOKERY ing between the fingers. Hold bunch in hand and pass through and through the syrup, until the de- sired strength of mint flavor is obtained. This process takes the last three minutes of the cooking. Add two tablespoons lemon juice and color green, using vegetable green paste. Skim and turn into jelly glasses. Put in a sunny window and let stand twenty-four hours. Cover and keep in a cool, dry place. Rose Geranium Jelly Follow directions for Mint Jelly, using two or three sprays of rose geranium leaves in place of mint, pink coloring in place of green, and omitting lemon juice. CHAPTER XXXV PICKLING Apple Catsup WIPE, quarter, pare and core twelve sour apples. Put in a saucepan, cover with boiling water, bring to the boiling point and let simmer until soft, when nearly all the water should be evaporated; then rub through a sieve. To each quart of apple pulp add the following mixture: Mix one cup sugar, one teaspoon pepper, one tea- spoon cloves, one teaspoon mustard, two teaspoons cinnamon and one tablespoon salt; then add two finely chopped onions and two cups cider vinegar. Bring the apple pulp, to which the mixture has been added, to the boiling point and let simmer one hour. Bottle, cork and seal while hot. Gooseberry Catsup 5 pounds gooseberries \ 1 A tablespoons cinnamon 4 pounds sugar 1 tablespoon clove 2 cups cider vinegar 1 tablespoon allspice Pick over, wash and drain gooseberries. Put in kettle and add sugar, vinegar and spices. Bring to boiling point and let simmer two hours. Fill bottles and seal. 402 A NEW BOOK OF COOKERY Grape Catsup Pick over, wash, drain and remove stems from grapes. Put in a preserving kettle, add cold water to barely cover, bring to the boiling point and let simmer until fruit is soft; then press through a sieve, discarding skins and seeds. Put ten pounds of the fruit pulp in a preserving kettle and add five pounds sugar, two quarts -vinegar, one tablespoon cin- namon, one tablespoon allspice, two tablespoons clove and one grated nutmeg. Bring to the boiling point and let simmer until reduced to the consistency of a catsup. Fill bottles to overflowing, adjust stoppers and seal. Spiced Rhubarb 2^ pounds rhubarb % cup vinegar 2 pounds sugar 1 teaspoon cinnamon 3^ teaspoon clove Wipe rhubarb, skin and cut stalks in one-inch pieces. Put in preserve kettle, add remaining in- gredients, bring to boiling point and let simmer until of the consistency of a marmalade. Fill jelly glasses with mixture, cool and seal. Gooseberry Relish 5 cups gooseberries 3 tablespoons ginger 1H cups raisins 3 tablespoons salt 1 onion % teaspoon cayenne 1 cup brown sugar 1 teaspoon turmeric 3 tablespoons mustard 1 quart vinegar PICKLING 403 Pick over, wash and drain gooseberries. Add raisins (from which seeds have been removed) and onion, peeled and sliced. Chop or force through a meat chopper, put in preserving kettle and add sugar, mustard, ginger, salt, cayenne and turmeric. Pour over vinegar, bring slowly to boiling point and let simmer forty-five minutes. Strain through a coarse sieve, fill bottles with mixture and seal. Sweet Crabapple Pickle 3 pounds crabapples 1 ^ teaspoons cloves 2 cups cider vinegar 1 ^ teaspoons allspice berries 1 cup sugar 1 ^ teaspoons black pepper 1 ^ teaspoons ginger Wipe crabapples, remove stems and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar and apples, bring gradually to boiling point and let simmer twenty minutes. Corn Relish 1 ^ dozen ears corn 2 cups sugar 1 small cabbage 1 cup flour 1 bunch celery H cup salt 4 onions ^ teaspoon mustard 2 green peppers % teaspoon cayenne 2 quarts vinegar ^ teaspoon turmeric Cut corn from cob. Force cabbage through a meat chopper. Separate celery stalks, remove leaves and chop. Peel onions and cut in thin slices. Wipe peppers and chop. Put vegetables in preserv- ing kettle and pour over one-half of the vinegar. 404 A NEW BOOK OF COOKERY Mix sugar, flour, salt, mustard, cayenne and turmeric and add remaining vinegar. Combine mixtures, bring to boiling point and let simmer forty minutes. Fill glass jars and seal. Spiced Celery 6 bunches celery 1 teaspoon mustard 15 tomatoes 1 teaspoon clove 1 red pepper 1 teaspoon allspice 2 cups sugar 1 teaspoon cinnamon 2 tablespoons salt 1 teaspoon celery seed 1^2 cups vinegar Cut off roots and leaves of celery, separate stalks and chop. Wipe, peel and chop tomatoes. Wipe and chop pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in preserving kettle, bring to boiling point and let simmer one and one- half hours. Fill jars to overflow and adjust covers. Souri Wipe one peck green tomatoes and cut in thin slices; peel one quart onions and cut in thin slices. Sprinkle alternate layers of tomatoes and onions with one cup salt. Cover and let stand over night. In the morning drain thoroughly, put in a preserv- ing kettle and add four green peppers, finely chopped, six cups brown sugar, six tablespoons celery-seed, six tablespoons mustard-seed and one-half ounce, each, cloves, stick cinnamon and allspice berries tied in a muslin bag. Add vinegar to just cover mixture, PICKLING 405 bring to the boiling point and let simmer two hours. This may be given a very fresh taste by adding a small quantity of celery, cut in small pieces, when- ever it is served. Pepper Relish I 12 green bell peppers 3 tablespoons salt 12 red bell peppers 2 cups sugar 3 onions 1 quart vinegar Wipe peppers, cut in halves lengthwise and remove seeds. Pare onions, add to peppers and force through a meat-chopper. Put in kettle, cover with boiling water and let stand ten minutes; drain, again cover with boiling water, bring to the boiling point and let stand ten minutes. Drain as dry as possible, return to kettle, add remaining ingredients, bring to the boiling point and let simmer fifteen minutes. Pepper Relish II 1 peck red peppers 2 cups vinegar 2 cups cold water 1 cup brown sugar 1 cup salt ^ cup white mustard seed Wipe peppers, cut in halves, remove seeds and put through meat chopper. Put in kettle and add water and salt; cover and let stand over night. In the morning drain and pour over vinegar, sugar and mustard seed which have been brought to the boiling point and boiled two minutes. Fill jars to overflow and adjust covers. 406 A NEW BOOK OF COOKERY Bottled Tomato Sauce 12 large tomatoes 2 onions 3 bunches celery 2 tablespoons salt 4 green peppers 2 tablespoons sugar 3 cups vinegar Peel and chop tomatoes and onions, put in kettle and add celery (from which root and leaves have been removed) and peppers, both finely chopped, and remaining ingredients. Bring to boiling point and let simmer one and one-half hours. Fill bottles with mixture, cork and seal. Chili Sauce 12 medium-sized tomatoes 2 tablespoons salt 4 onions 2 tablespoons celery seed 2 red peppers M cup brown sugar 2 cups vinegar Wipe and peel tomatoes and cut in one-fourth-inch slices, crosswise. Put in preserving kettle and add onions, peeled and chopped, peppers, chopped, and remaining ingredients. Bring to the boiling point and let simmer three hours. Green Sliced Cucumber Pickles (Uncooked) 2 dozen 6-inch cucumbers 1 cup olive oil 2 quarts boiling water % pound white mustard seed \y 2 cups salt M pound black mustard seed 6 cups vinegar Wipe and thinly slice cucumbers without paring. Cover with a brine, made of water and salt, and let stand over night. PICKLING 407 Drain thoroughly and put in a crock. Mix re- maining ingredients and pour over cucumbers. Stir frequently. Piccalilli Yz bushel green tomatoes 3 pounds brown sugar }/2 peck green peppers 2 pounds white mustard seed y 112.' Swedish Meat Balls, 114. 422 INDEX Tenderloins alaWright, 109. Tournadoes of, 109. Beefsteak, Iroquois, 107. Planked Rump, 108. Planked Sirloin, 109. Smothered Round, 108. Steven, 107. Belmont Baked Apples, 391. Bearnaise Sauce I, 157. Sauce II, 158. Berkshire Chocolate Frosting, 348. Cornstarch Pudding, 265. Soup, 65. Beverages, 5-13. Birthday Cake, 343. For three-year-old, 331. Biscuits, Cheese, 30. Sardine, 30. Sultana, 29. Bisque, Capucine Oyster, 75. Corinthian Clam, 76. Corn Mock, 64. Bread Pudding, Caramel, 250. Pudding, Cold Chocolate, 269. Pudding, Sally's, 250. Pulled, 78. Sauce, 49. Southern Spoon Corn, 27. Swedish Wreaths, 24. Brioche Cakes, Holland, 20. Brussels Sprouts with Celery, 162. with Chestnuts, 163. Buns, Hot Cross, 23. Russell, 22. Burnt Almonds, 356. Butter Frosting, Chocolate, 349. Coffee, 349. Scotch, 359. Filling, 309. Pie, 309. Taffy, 359. To Measure, 2. Buttered Eggs a la Roberts, 54. Butterfly Cake, 339. Canapes, 377. Rolls, 17. Buttermilk Frosting 349. Griddle Cakes, 34. CABBAGE, Smothered, 163. Cabinet Pudding, Peach, 275. Cake, 328-344. Angel, Mock, 331. Angel, White Mountain, 331. Anniversary, 343. Birthday, 343. For three-year-old, 33 1 . Butterfly, 339. Chocolate Walnut Loaf, 337. Delia's Sponge, 328. Devil's Food, 335. Fillings and Frostings, 345- 354. Florida Nut, 338. Fruit, 332. Fudge, 336. Gold, 337. Gold, Mrs. Raymond's, 337. Grandmother's Pound, 342. Grant, 332. Gratan Mocha, 329. Lady Baltimore, 340. Littleton Spider Corn, 28. Lord Baltimore, 341. Potato Caramel, 336. Potato Flour, 333. Sponge, 328. Princeton Orange, 338. Priscilla, 335. Prize, 334. Raised Loaf, 333. Silver, 339. Vienna, 329. Wedding, Ornamented, 344. White Fruit, 340. Cakes, Cheese, 50. Chinese Tea, 325. Chocolate Nut Bars, 324 Christmas, 334. Flume Flannel, 21. Holland Brioche, 20. Marshmallow Tea, 324. Meat, 145. Peanut Bars, 321. Macaroons, 323. Richmond Corn, 167. Sally Lund Tea, 22. Scotch Five o'Clock Teas, 324. Silver Sponge, 330. Sultana Sticks, 323.' Tea, 21. Calf's Brains a la York, 118. INDEX 423 Liver a la Beque, 117. Baked, Larded, 116. California French Dressing, 212. Cambridge Sauce, 259. Campestris Salad, 206. Canapes a la Rector, 379. Allen, 376. Butterfly, 377. Clam, I, 375. Clam, II, 376. Danish, 373. Dexter, 373. Finnan Haddie, 378. Fish, 376. Fish, Smoked, 375. Horn of Plenty, 379. Italian, 374. Plaza, 374. St. Patrick's Caviare, 379. St. Valentine's, 374. Washington, 378. Candied Grape Fruit Peel, I, 369. Grape Fruit Peel, II, 369. Orange Peel, Chocolate Dipped, 370. Sweet Potatoes, 191. Candy Baskets of Glace Straw- berries, 370. Stretched Molasses, 357. Peanut, 358. Violets, 366. Cannelon of Beef, 113. Cantaloupe Supreme, 394. Capon, Ambassadrice, 142. Caramel Bread Pudding, 250. Filling, 345. Frosting, 351. Caramels, Chapin Chocolate, 359. Chocolate, Nut, 360. Opera, Chocolate, 360. Opera, Nut, 361. Opera, Raisin, 361. Opera, Vanilla, 360. Smith College, 361. Caraway Seed Cookies, 326. Card Punch, 8. Carl ton Salad Dressing, 217. Carrot Timbales, 164. Carrots, Mint Glazed, with Peas, 164. Casserole of Beef, 115. of Chicken, 139. Potatoes en, 182. Squabs en, 148. Vegetables en, 180. Cataldi's Puff Paste, 306. Catsup, Apple, 401. Gooseberry, 401. Grape, 402. Cauliflower Allemande, 165. Mousselaine, 165. Polonaise, 165. Caviare Canapes, St. Partick's, 379. Rissolettes, 377. Sandwiches, 383. Celery and Tomato Puree, 65. Brussels Sprouts with, 162. Salad, Bonne Femme, 200. Spiced, 404. with Caviare, 372. with Roquefort, 372. Cereal, Cheese, and Vegetarian Dishes, 38-52. Champagne Cup, 12. Punch, 13. Chantilly Mousse, 295. Potatoes, 183. Chard, Swiss, 166. Charlotte, Plombiere, 299. Russe, 276. Cheese and Apple Salad, 206. and Pepper Croquettes, 220. Biscuits, 30. Cakes, 50. Crackers, Piquante, 46. Croquettes, Wellington, 50. Custard, Bread Sauce, 49. Custard Timbales, Bread Sauce, 221. Frozen, Alexandra, 45. Laptaner, 44. Moulded, with Bar-le-duc Strawberries, 45. Shapleigh Luncheon, 48. Souffle, 49. Sticks, Parmesan, 51. Walnut Deceits, 46. Cherry Moss, 273. Nut Salad, 205. Chestnut Soup, Cream, 69. Chiccory and Celery Salad, 194. Chicken a la Cadillac, 144. a la King, 228. and Liver Timbales, 230. 424 INDEX and Mushroom Timbales, 230. Boned Planked, 142. Cream Sandwiches, 383. Croquettes, Macedoine, 226. Delmonico's Devilled, 140. Eclairs of, Mayonnaise, 226. en Casserole, 139. Guinea, Larded Breasts of, 149. Gumbo, 68. Knickerbocker Supreme of, 143. Moulded Jellied, 143. Paprika, 140. Pie, Country Style, 141. Rechauffe, 229. Salad, Mock, 211. Smothered, Swedish Style, 139. Chiffonade Dressing, 214. Chilaly, 47. Chili Sauce, 406. Chinese Tea Cakes, 325. Chocolate Bread Pudding, Cold, 269. Butter Frosting, 349. Caramels, Chapin, 359. Caramels, Nut, 360. Caramels, Opera, 360. Caramels, Stretched, 362. Custard Pie, 308. Doughnuts, 35. Egg and Milk Shake, 6. Hot Marshmallow, 7. Ice Cream Frosting, 351. Ice Cream Soda, 7. Marshmallow Fudge, 363. Mint Coupe, 299. Nut Bars, 324. Pate a Choux Rings, 326. Sauce, Hot, 257. Syrup, 6. Walnut Loaf Cake, 337. Walnut Wafers, 325. Chop Suey, 228. Chops, Bavarian Veal, 125. Lamb a la Rector, 122. Reforme, 120. Spanish, Truffle Sauce, 120. Chow Chow, 408. Christmas Cakes, 334. Chutney Dressing, 213. Mayonnaise, 214. Cincinnati Coffee Bread, 19. Cinkites, 327. Cinnamon Toast, 33. Clam Bisque, Corinthian, 76. Manhattan, 76. Canapes I, 375. Canapes II, 376. Claret Cup, 12. Strawberries, 395. Club Indian Pudding, 249. Punch, 282. Cocktail, Grape Fruit, 295. Oyster, Sherry, 79. Sardine, 372. Scallop I, 81. Scallop II, 81. Cocoa Egg Nog, 7. Frosting, 349. Cocoanut Coffee Frosting, 352. Fluffs, 317. Codfish, Gloucester Salt, 104. Spanish, 105. Coffee Butter Frosting, 349. Caramel Parfait, 290. Charlotte Baskets, 277. Confectioners' Frosting, 348. Ice Cream, 283. Sponge, 272. Cognac Pear Coupe, 298. Cold Desserts, 265-280. Columbia French Dressing, 213. Compote, Peach, 219. Condensed Milk Bread, 14. Conde, Pear, 219. Confections, 355-371. After Dinner Mints, 364. Bonbons, Marshmallow Mint, 366. Burnt Almonds, 356. Butter Scotch, 359. Butter Taffy, 359. Candy Baskets, 370. Candy Violets, 366. Caramels, Chapin Choco- late, 359. Nut Chocolate, 360. Opera, Chocolate, 360. Nut, 361. Raisin, 361. Vanilla, 360. Smith College, 361. INDEX 425 Stretched Chocolate, 362. Corn Balls, Popped, 357. Crystal Cups, 368. Crystallized Mint Leaves, 369. Devilled Raisins, 356. Dipped Cream Mints, 366. Double Decker, 364. Figs, Knickerbocker, 357. Steamed, 356. Fondant, 365. Fudge, 363. Chocolate Marshmal- low, 363. Peanut Butter, 363. Macaroon Baskets, 371. Macaroons, Jelly, 355. Mints, Cream, Dipped, 366. Molasses Candy, Stretched, 357. Molasses Peanut Candy, 358. Molasses Squares, Walnut, 358. Penuche, Peanut, 362. Mexican, 362. Popped Corn Balls, 357. Prunes, Stuffed, 356. Salted Filberts, 355. Turkish Delight, 367. Mint Paste, 367. Conserve, Cranberry, 397. Peach, 395. Rhubarb, 396. Consomme,,Chicken and Oyster, 71. Du Barry, 71. Filippini, 71. Iced Pimiento, 73. Japonnaise, 74. Montmorency, 72. Tillyprone, 73. Cookies, Caraway Seed, 326. Molasses, Sour Cream, 320. Oatmeal, Nut, 321. Corn Bread, Southern Spoon, 27. Cake, Littleton Spider, 28. Virginia, 26. Cakes, Richmond, 167. Escalloped, 166. Meal Crisps, 27. Mock Bisque Soup, 64. Oysters, 167. Relish, 403. Souffle, 168. Sticks, Forest Hall, 27. Toast, 167. Corned Beef Tomato Toast a la Bradley, 118. Coupe, Caruso, 297. Chocolate Mint, 299. Cognac Pear, 298. Grape Fruit, 393. Hamburg Grape, 296. Louisiana, 298. Majestic, 296. Moquin, 295. Pineapple, 296. Rector Leaf, 393. Suzanne, 297. Crab and Mushroom Vol-au- vent, 233. Crab Meat Mornay, 86. Urzini, 86. Crabapple Pickle, Sweet, 403. Crabs, Oyster, Bearnaise, 224. Ravigote, 87. Cracker Stuffing, 151. Crackers, Afternoon Tea, 30. Piquante Cheese, 46. Cranberry Conserve, 397. Jelly, Spiced, 397. with Celery, 397. Cream Bread Fingers, 18. French Dressing, 213. Sabayon Sauce I, 263. Sabayon Sauce II, 263. Salad Dressing, 216. Wafers, 31. Creme de Menthe Ice, 281. Creole Tomatoes, 177. Croquettes, Cheese and Pepper, 220. Chicken, Macedoine, 226. Hominy and Horseradish, 41. Little Brahmins, 40. Little Ducklings, 41. Nut and Potato, 190. Potato and Spinach, 190. Piedmont, 190. Rice, Cheese Sauce, 39. Wellington Cheese, 50. Crossett Rolls, 17. Croutons, Hominy, 78. Crystal Cups, 368. Crystallized Mint Leaves, 369. Cucumber Cups, 195. 426 INDEX Dressed, 195. Hollandaise, 157. Jelly, 169. Pickles, 406. Stuffed, Baked, 168. Cup, Champagne, 12. Claret, 12. Ginger Ale, 11. Sauterne, 12. Cups, Crystal, 368. Cucumber, 195. Currant Loaf Bread, 14. Custard, Cheese, 49. Danish, 267. Egg, Bread Sauce, 59. Fig, 266. French, Baked, 267. Ginger, 268. Cutlets, Egg, 56. of Ham, Alexandria, 234. DANISH CANAPES, 373. Custard, 267. Dearborn Sauce, 261. Deerfoot Potatoes, 187. Shirred Eggs, 55. Delmonico Tomatoes, 178. Delmonico's Devilled Chicken, 140. Denver Cream Salad Dressing, 214. Sauce, 261. Desserts, Cold, 265-280. Frozen, 281-303. Devilled Oysters on Half Shells, 80. Raisins, 356. Sandwiches, 382. Devil's Food Cake, 335. Devonshire Pie, 310. Saddle of Mutton, 123. Dinner Salad, 202. Dipped Cream Mints, 366. Dixie Salad, 200. Double Decker Candy, 364. Doughnuts, Afternoon Tea, 37. Cheap, 34. Chocolate, 35. Health Food, 36. Raised, 36. Sour-milk, 35. Dream Sandwiches, 383. Dresden Sandwiches, 247. Dressed Cucumber, 195. Dutch Salad, 410. EASTER SALAD, 201. East India Sandwiches, 386. Egg and Milk Shake, 6. Pimiento Timbales, 59. Egg Custards, Bread Sauce, 59. Egg Cutlets, 56. Egg Nog, Cocoa, 7. Egg Plant, Baked Stuffed, 169. Turque, 170. Eggs, 53-63. a la Benedict, 54. a la Victoria, 59. Baked, with Pimiento Po- tatoes, 53. Buttered, a la Roberts, 54. Chaudfroid, Alexandria, 221. Creamed, with Sardines, 60. Cutlets, Alexandria, 234. Deerfoot Shirred, 55. en Surprise, 221. Florentine, 62. Florentine, in Casseroles, 55. French Poached, 53. Jellied French Poached, 62. Molet Chasseur, 56. Omelet a la Columbia, 57. Omelet, Japanese Lobster, 58. Savoyarde, 58. Soubise, 57. Scrambled, New York Style, 54. Snow, 246. Stuffed in Aspic, 61. Windsor, 61. Emergency Drop Muffins, 25. Puddings, 245. English Dumplings, 33. Partridge, Larded Stuffed, 148. Patties, 233. Entrees, 219-245. Calf's Brains a la York, 118. Chaudfroid Eggs Alexan- dria, 221. Cheese and Pepper Cro- quettes, 220. Cheese Croquettes, Wel- lington, 50. Cheese Custard Timbales, 221. Cheese Souffle, 49. INDEX 427 Chicken & la Cadillac, 144. Chicken a la King, 228. Chicken and Liver Tim- bales, 230. Chicken and Mushroom Timbales, 230. Chicken Croquettes, Mace- doine, 226. Chicken, Eclairs of, Mayon- naise, 226. Chicken Rechauffe, 229. Chop Suey, 228. Crab and Mushroom Vol- au-Vent, 233. Crab Meat Mornay, 86. Urzini, 86. Cutlets of Fish, Epicurean, 102. Cutlets of Ham, Alexandria, 234. Eclairs of Chicken, Mayon- naise, 226. Eggs en Surprise, 221. English Patties, 233. Epicurean Bouchees, 235. Finnan Haddie, Epicurean, 101. Game Mousse, Sauce Bigar- rade, 149. Ham Mousse, Epicurean Sauce, 234. Timbales, 231. Hampden Halibut en Co- quilles, 225. Lenox Rarebit, 47. Lobster Boats, 225. in Aspic, 240. Lobster, Planked Live, 85. Spanish, in Casseroles, 84. Macedoine in Aspic, 237. Loaf, 227. Mock Sweetbreads, 131. Moulded Fish in Aspic, 239. Mushroom Caps Stuffed, 222. Oyster and Shrimp New- burg, 224. Oyster Crabs, Bearnaise, 224. Oysters Devilled on Half Shells, 80. Louisiane, 80. Norfolk, 79. Peach Compote, 219. Pear Conde, 219. Salmon Mayonnaise, 232. Salmon Souffle, Spanish Sauce, 105. Scalloped Scallops, 83. Scallops a la Newburg, 223. Bresloise, 83. en Brochette, 223. Shrimps, Louisiana, 222. Sweetbread and Mushroom Patties, 236. Sweetbread, Glazed, Lu- cullus, 237. Sweetbreads a la Root, 128. Sweetbreads, Huntington, 236. Monroe, 129. South Park, 129. Waldorf, 130. Traymore Timbales, 231. Tongue, Stuffed Smoked, 241. Turkey, Boned, 242. Veal Timbales, 229. Epicurean Bouchees, 235. Finnan Haddie, 101. Fish Cutlets, 102. Sauce, 156. FAIRMONT SANDWICHES, 384. Family Paste, 304. Fats, to Measure, 2. Fig Custard, 266. Figs, Knickerbocker, 357. Steamed, 356. Stuffed, 47. Filberts, Salted, 355. Fillet of Beef a la Newport, 111. Larded, 110. Fillets of Flounder in Paper Cases, 95. Halibut a la Hollanden, 91. Halibut, Moulded, Rolled, 98. Lamb, Sauted, 121. Sole, Marguery, 96. St. Malo, 95. Finnan Haddie, Caledonian Style, 100. Canapes, 378. Epicurean, 101. Savory, 101. Filling, Butter Scotch, 309. Caramel, 345. 428 INDEX Chocolate Mocha, 330. Frangipan Cream, 346. Fruit and Nut, 341. Fruit Cream, 346. Mocha, 330. Orange, 347. Praline Cream, 346. Syracuse, 347. White Mountain Cream, 345. Fish, 79-106. Canapes, 376. Moulded in Aspic, 239. Fisherman's Haddock, 87. Five o'Clock Tea, Hawaiian, 5. Jamaica, 6. Lemon Cut Sugar for, 5. Orange Cut Sugar for, 5. Syracuse, 6. Flemish Beauty Salad, 202. Florentine Eggs, 55. Florida Nut Cake, 338. Florodora Sauce, 262. Flounder, Stuffed Turbans of, 94. Flume Flannel Cakes, 21. Fondant, 365. Forcemeat, Halibut, 99. Salmon, 99. Tongue and Chicken, 242. Fort Lincoln, 133. Frangipan Cream, 346. Cream Pie, 310. Frappe, Grape Fruit, 282. French Artichokes, Vinaigrette Sauce, 161. Meringues, 327. Prune Sandwiches, 387. Fricandeau of Liver, 117. Fried Bread, 20. Potato Curls, 187. Dots, 188. Potatoes, Bourgoyne, 189. French, 187. Salt Pork, Country Style, 134. Scallops a la Huntington, 84. Smelts, Britannia, 103. Frosted Ham, 136. Frostings, Berkshire Chocolate, 348. Buttermilk, 349. Caramel, 351. Chocolate Butter, 349. Ice Cream, 351. Cocoa, 349. Cocoanut Coffee, 352. Coffee Butter, 349. Confectioners', 348. Fudge, 350. Almond, 350. Ice Cream, 341. Mocha, 348. Orange, 351. Ornamental, 353. Oscars', 353. Portsmouth, 347. Quality, 352. Sultana Nut, 350. Frozen Cheese Alexandra, 45. Desserts, 281-3Q3. Orange Whip, 300. Fruit and Ginger Ale Salad, 209. Cake, 332. Cake, White, 340. Cream Filling, 346. Juice, Iced, 8. Punch with Whipped Cream, 10. Salad Dressing, 215. Tapioca, 248. Fruits, Fresh, Preserved and Canned, 391-401. Fudge, 363. Almond Frosting, 350. Cake, 336. Chocolate Marshmallow, 363. Frosting, 350. Peanut Butter, 363. GAME, 146-150. Mousse, 149. Gems, Rye Breakfast, 26. Geranium, Rose, Jelly, 400. German Caraway Bread, 15. Loaf, 137. Punch, 9. Sandwiches, 385. Tomato Salad, 197. Ginger Ale and Fruit Salad, 209. Cup, 11. Gingerbread, Cookies and Wa- fers, 319-327. Keswick, 319. Marshmallow, 319. Shubert, 320. Ginger Custards, 368. INDEX 429 Sponge, Steamed, 252. Glace Helene, 288. Glazed Sweetbread Lucullus, 237. Gloucester Salt Codfish, 104. Gold Cake, 337. Mrs. Raymond's, 337. Good Luck Salad, 194. Gooseberry Catsup, 401. Relish, 402. Graham Bread, Quick, 31. Raised Loaf, 15. Grandmother's Pound Cake, 342. Grant Cake, 332. Grape Fruit a la Russe, 392. Coupe, 393. Frappe, 282. Jelly Salad, 207. Peel, Candied, 369. Gratan Mocha, 329. Griddlecakes, Buttermilk, 34. Guinea Chicken, Larded Breasts of, 149. HADDOCK X LA METROPOLE, 92. Baked Stuffed, a la Preston, 93. Fisherman's, 87. Halibut a la Suisse, 89. Baked, Swedish Style, 88. Fillets of , a la Hollanden, 91 . Fillets of, Rolled and Moulded, 98. Forcemeat, 99. Hampden en Coquilles, 225. Huntington, Sauce Verte, 92. Loomis, 90. Petite, Lobster Sauce, 97. Shattuck, 89. Veronique, 89. Ham a la Van Voast, 135. Cutlets of, Alexandria, 234. Frosted, 136. Mousse, Epicurean Sauce, 234. Roast, Cider Sauce, 136. Timbales, 231. Hamburg Grape Coupe, 296. Hawaiian Five o'Clock Tea, 5. Health Food Doughnuts, 36. Heliofolis Salad, 199. Henri Apricot Ice Cream, 287. Hollandaise, Cucumber, 157. Horseradish, 156. Mock, 156. Holland Brioche Cakes, 20. Hominy and Horseradish Cro- quettes, 41. Baked, Southern Style, 41. Croutons, 78. Honeycomb Pudding, 254. Honor Sandwiches, 382. Horn of Plenty Canapes, 379. Hors-d'(Euvres, 372-380. Horseradish Cream Dressing, 215. Hollandaise, 156. Hot Chocolate Sauce, 257. Cross Buns, 23. Marshmallow Chocolate, 7. Puddings, 245-256. Hungarian Goulasch, 111. Huntington Halibut, 92. Salad I, 197. Salad II, 207. Sweetbreads, 236. ICE CREAM, Chocolate, 299. Coffee, 283. Frosting, 341. Chocolate, 351. Henri Apricot, 287. Lighted, 294. Marshmallow, 286. Mint, 299. Normandy, 285. Praline, 286. Prune, 284. Quince, 284. Soda, Chocolate, 7. Strawberry I, 284. Strawberry II, 285. Strawberry en Surprise, 293. Ice Creams with Ices. Bombe Mousselaine, 288. New Year's, 292. Supreme, 289. with Mint Balls, 295. Coupe Caruso, 297. Chocolate Mint, 299. Cognac Pear, 298. Grape Fruit, 393. Hamburg Grape, 296. Louisiana, 298. Majestic, 296. Moquin, 295. Pineapple, 296. 430 INDEX Suzanne, 297. Frozen Orange Whip, 300. Glace Helene, 288. Marron Plombiere, 292. Mousse Chantilly, 295. Parfait Amour Strawberry, 290. Caramel, Coffee, 290. Marron, 302. Pistachio, 302. Pineapple Marquise, 301. Pudding, Montrose, 288. Standish, 287. Sherbet, Lemon Cream, 283. Orange Cream I, 282. Orange Cream II, 283. Iced Fruit Juice, 8. Pimiento Consomme, 73. Ices, Armandine Punch, 301. Club Punch, 282. Creme de Menthe, 281. Grape Fruit Frappe, 282. Lemon, 281. Parfait Amour, 300. Plombiere Charlotte, 299. Raspberry, 281. Indian Pudding, Club, 249. Salad, 198. Salad Dressing, 217. Ingredients, Measuring, 1. to Beat, 4. to Combine, 3. to Cut and Fold, 4. to Stir, 4. Irish Plum Pudding, 255. Puff Paste, 305. Iroquois Steak, 107. Italian Canapes, 374. Spaghetti, 43. JAMAICA FIVE O'CLOCK TEA, 6. Japanese Lobster Omelet, 58. Japonnaise Consomme, 74. Jarvis Stuffed Peppers, 174. Jellied Chicken, Moulded, 143. French Poached Egg, 62. Vegetable Ring, 181. Jelly, Cranberry Spiced, 397. Cranberry with Celery, 397. Cucumber, 169. Fruit Moulded in, 278. Grape Fruit, 207. Lemon, 270. Macaroons, 355. Mint, 399. Panache, 279. Rose Geranium, 400. Sandwiches, 388. Jerusalem Artichokes, 161. Joplin Stuffed Tomato Salad, 198. Jordan Pudding, 265. Julep, Pineapple, 10. KERNELS OF LAMB, Currant Mint Sauce, 121. of Pork, 132. Keswick Gingerbread, 319. Pudding, 270. Kindergarten Sandwiches, 381. Knickerbocker Figs, 357. Supreme of Chicken, 143. LADY BALTIMORE CAKE, 340. Lake wood Salad, 204. Laitue Suedoise, 373. Lamb a la Breck, 124. Lamb and Mutton, 120-125. Lamb Chops a la Rector, 122. Chops, Reforme, 120. Chops, Spanish, Truffle Sauce, 120. Kernels of, Currant Mint Sauce, 121. Rechauffe, 123. Roast, Cold, Family Style, 124. Sauted Fillets of, 121. Tournadoes of, 121. Larded Breasts of Guinea Chicken, 149. Stuffed English Partridge, 148. Lemon Cream Rice, 248. Sherbet, 283. Cut Sugar, 5. Ice, 281. Lemons Cut for Garnishing, 395. Lenox Rarebit, 47. Sandwiches, 394. Lettuce and Pimiento Salad, 194. Lighted Ice Cream, 294. Lima Beans, Fermiere, 162. Lincoln Sandwiches, 385. Liptaner Cheese, 44. Little Brahmins, 40. Ducklings, 41. Littleton Spider Corn Cake, 28. INDEX 431 Liquids, to Measure, 3. Liver, Baked Larded, Claret Sauce, 116. Calf's, a la Madame Beque, 117. Fricandeau of, 117. Loaf, Chocolate Walnut Cake, 337. Currant, 14. Family White, 14. German, 137. Macedoine, 227. Miss Daniel's Meat, 137. Pecan Nut, 52. Raised, Graham, 15. Lobster Boats, 225. in Aspic, 240. How to boil, 84. Live, Planked; 85. Live, Planked, with Oysters, 85. Spanish, in Casseroles, 84. Loin of Veal, Allemande, 127. Lord Baltimore Cake, 341. Lorrette Potatoes, 188. Los Angeles Fruit Salad, 208. Luncheon Caraway Bread, 32. Cheese, Shapleigh, 48. Coffee, 6. Punch, 8. MACARONI, Baked with Chipped Beef, 42. Baked with Peanut Butter, 43. Virginia Style, 42. Macaroon French Cream, 272. Macaroons, Jelly, 355. Peanut, 323. Maoedoine in Aspic, 237. Loaf, 227. of Fruit, 279. Sandwiches, 388. Manhattan Clam Bisque, 76. Muffins, 25. Marguerite Squares, 314. Marlborough Pie, 307. Marmalade, Orange, 398. Pickled Lime, 399. Marron Parfait, 302. Plombiere, 292. Marshmallow, Hot Chocolate, 7. Gingerbread, 319. Ice Cream, 286. Mint Bonbons, 366. Sauce, 285. Teas, 324. Martinique French Dressing, 212. Potatoes, 185. Mayonnaise a la Connelly, 214. Chutney, 214. of Oysters, 79. Piquante, 214. Meat and Fish Sauces, 154-160. Meat Balls, Swedish, 114. Cakes, 145. Loaf, Miss Daniel's, 137. Menus, 411-419. Meringues, French, 327. Mexican Penuche, 362. Mince Pie Meat, Mock, 306. Mint Glazed Carrots with Peas, 164. Jelly, 399. Leaves, Crystallized, 369. Mints, After Dinner, 364. Creamed, Dipped, 366. Mocha Filling, 330. Frosting, 348. Mock Angel Cake, 331. Bouillon, 64. Cassava Bread, 77. Chicken Salad, 211. Hollandaise Sauce, 156. Mince Pie Meat, 306. Sausages, 52. Sweetbreads, 131. Turtle Soup, 74. Moette Punch, 9. Molasses Candy, Stretched, 357. Molasses Cookies, Sour Cream, 320. Monroe Sauce, 260. Mont Blanc, 316. Montrose Pudding, 288. Moquin Salad, 208. Moravian Bread, 19. Moulded Cheese with Bar-le- duc Strawberries, 45. Fish in Aspic, 239. Jellied Chicken, 143. Rolled Fillets of Halibut, 98. Spinach, 175. Mounded Spinach on Artichoke Bottoms, 176. Mousse, Chantilly, 295. Game.Sauce Bigarrade,149. Ham, Epicurean Sauce, 234 . 432 INDEX Mousselaine Sauce, 158. Mousselaine Sauce, Brandy, 264. Muffins, Bran, 29. Emergency Drop, 25. Manhattan, 25. Oatmeal, 26. Tea, 25. Mushroom and Tomato Toast, 171. Caps, Stuffed, 222. Soup, Clear, 68. Mushrooms, Creamed, 170. Mustard Pickles, 409. Mutton, Devonshire Saddle of, 123. Duck, 122. NAPOLI SPAGHETTI, 44. New England Pudding, 253. Stuffing, 151. New Vanderbilt Salad, 208. New Year's Bomb, 292. Newport Pudding, 271. Norfolk Oysters, 73. Normandy Ice Cream, 285. Nugget Salad, 196. Nut and Potato Croquettes, 190. Brittle, 330. Chocolate Caramels, 360. Loaf, Pecan, 52. Oatmeal Cookies, 321. Opera Caramels, 361. Pastry Rolls, 313. Sticks, 313. Wafers, Swedish, 322. Nymph Aurora, 70. OATMEAL MUFFINS, 26. Nut Cookies, 321. Ohio Salad Dressing, 217. Omelet a la Columbia, 57. Lobster, Japanese, 58. Savoyarde, 58. Soubise, 57. Onion Farci, 172. Souffle, 171. Soup, 66. Onions, Silver Skin, 171. Opera Chocolate Caramels, 360. Nut Caramels, 361. Raisin Caramels, 361. Vanilla Caramels, 360. Orange Cake, Princeton, 338. Circles, 326. Cream, 266. Sherbet I, 282. Sherbet II, 283. Sponge, 252. Cut Sugar, 5. Filling, 347. Frosting, 351. Honey Sandwiches, 387. Marmalade, 398. Peel, Candied, Chocolate Dipped, 370. Sauce, Cold, 160. Whip, Frozen, 300. Oranges, Broiled, on Toast, 245. Oriental Punch, 9. Ornamental Frosting, 353. Ornamented Wedding Cake,344. Oscar's Frosting, 353. Paste, 304. Oyster and Shrimp Newburg, 224. Cocktail, Sherry, 79. Crabs, Bearnaise, 224. Stuffing, 152. Oyster Plant with Fine Herbs, 173. Oysters, Bisque of, Capucine, "75. Corn, 167. Devilled, on Half Shells, 80. Louisiane, 80. Mayonnaise of, 79. Norfolk, 79. PANACHE JELLY, 279. Vegetable, 181. Parched Rice with Tomato Sauce, 38. Parfait, Coffee Caramel, 290. Marron, 302. Pistachio, 302. Parfait Amour, 300. Strawberry, 290. Parisian Grape Fruit Salad, 203. Parmesan Cheese Sticks, 51. Parsnips, Sauted, 173. Partridge, English Stuffed and Larded, 148. Paste, Cataldi's Puff, 306. Family, 304. Irish Puff, 305. Oscar's, 304. Puff, by Measurement, 305. Pastry and Pies, 304-311. INDEX 433 Pastry Desserts, 312-318. Amsterdam Novelties, 315. Cocoanut Fluffs, 317. Marguerite Squares, 314. Mont Blanc, 316. Nut Rolls, 313. Sticks, 313. Peach Pralines, 316. Pineapple Circles, 315. Tartlets, 314. Stars, 312. St. Valentine's Hearts, 316. Swedish Tea Circles, 313. Venetian Boats, 317. Patties, English, 233. Shrimp, 235. Sweetbread and Mushroom, 236. Pea Roast, 51. Peach Brandy Sauce, 262. Cabinet Pudding, 275. Compote, 219. Conserve, 395. Sauce, 220. Peanut Bars, 321. Butter Fudge, 363. Candy, 358. Macaroons, 323. Penuche, 362. Wafers, 322. Pear Cond6, 219. Pecan Nut Loaf, 52. Penobscot Sandwiches, 386. Penuche, Mexican, 362. Peanut, 362. Pepper Relish I, 405. Pepper Relish II, 405. Peppers, Stuffed, Jarvis, 174. Templeton, 175. with Fresh Green Corn, 173. Petersham Chow Chow, 408. Petite Halibut, Lobster Sauce, 97. Piccalilli, 407. Pickle, Sweet Crabapple, 403. Pickled Lime Marmalade, 399. Pickles, Allerton, 407. Chow Chow, 408. Cucumber, Green Sliced, 406. Dutch Salad, 410. Mustard, 409. Petersham Chow Chow, 408. Piccalilli, 407. Souri, 404. Pickling, 401-410. Pie, Apple Flawn, 310. Banana, 306. Butter Scotch, 309. Canadian Meat, 114. Chicken, Country Style, 141. Chocolate Custard, 308. Devonshire, 310. Frangipan Cream, 310. Marl borough, 307. Mock Mince, 306. Pigeon, 147. Pumpkin, 308. Rhubarb and Raisin, 308. Pigeon Pie, 147. Pimiento Bisque, 68. Butter, 382. Cheese Wafers, 46. Consomm6, Iced, 73. Pineapple Circles, 315. Coupe, 296. Jelly, 270. Julep, 10. Marquise, 301. Pyramids, 274. Sauted, 392. Souffle, Cold, 273. Tartlets, 314. Piquante, Cheese Crackers, 46. Mayonnaise, 214. Planked Boned Chicken, 142. Live Lobster, 85. with Oysters, 85. Smelts, 104. Steak, Rump, 108. Sirloin, 109. Plaza Canapes, 374. Plombiere Charlotte, 299. Plum Gumbo, 396. Poinsettia Salad, 197. Pomme Fondante, 183. Pompano, Broiled, 88. Popovers, Rye, 29. Popped Corn Balls, 357. Porcupine Salad, 199. Pork, 132-138. Fort Lincoln, 133. German Loaf, 137. Kernels of, 132. Little Roast Pig, 133. Roast Crown of, 132. 434 INDEX Salt Fried, Country Style, 134. Portsmouth Frosting, 347. Port Wine Sauce, 146. Potage Longchamps, 69. Potato and Egg Salad, 210. Caramel Cake, 336. Flour Cake, 333 Flour Sponge Cake, 328. Stuffing, 153. Potatoes, 182-193. a la Goldenrod, 184. a la Suisse, 186. Alphonso, 184. Anchovied Stuffed, 186. Apples, Baked, 185. Brule, Sweet, 191. Candied Sweet, 191. Chantilly, 183. Creamed Sweet, Club House Style, 191. Croquettes, Piedmont, 190. Potato and Nut, 190. Potato and Spinach, 190. Deerfoot, 187. en Casserole, 182. Flambant, Sweet, 192. French Fried, 187. Fried Bourgoyne, 189. Curls, 187. Dots, 188. Lorrette, 188. Martinique, 185. Moulds, 185. Pittsburg, 183. Pomme Fondante, 183. Princess, 188. Rissolee, 189. Sauted Sweet, with Rum, 192. Savory, 182. Scalloped Sweet, with Ap- ples, 192. Spanish, 182. Sultan, 189. Pot Roast, 112. American Style, 112. Poultry, 139-145. Praline Cream, 346. Ice Cream, 286. Preserved Strawberries, 399. Princess Potatoes, 188. Princeton Orange Cake, 338. Prize Cake, 334. Prune Ice Cream, 284. Pudding, 268. Prunes, Stuffed, 356. Pudding, Almond, 254. Apple Canapes, 246. Apricot Sandwiches, 247. Banana, 251. Caramel Bread, 250. Club Indian, 249. Dresden Sandwiches, 247. Emergency, 245. Fruit Tapioca, 248. Ginger Sponge, 252. Honeycomb, 254. Irish Plum, 255. Lemon Cream Rice, 248. Orange Cream Sponge, 252. Raisin Puff, 253. Rhubarb Tapioca, 247. Roxbury, 251. Sally's Bread, 250. Snow Eggs, 246. Squash, 249. Sterling Fruit, 255. Pudding Sauces, 257-264. Puddings, Hot, 245-256. Puff Paste (by Measurement), 305. Cataldi's, 306. Irish, 305. Pulled Bread, 78. Pumpkin Pie, 308. Punch, Alumni, 11. Armandine, 301. Card, 8. Champagne, 13. Club, 282. Fruit with Whipped Cream, 10. German, 9. Luncheon, 8. Moette, 9. Oriental, 9. Pineapple Julep, 10. Siberian, 10. QUAIL, Sauted, a la Moquin, 148. Quality Frosting, 352. Quick Bread, Muffins and Doughnuts, 25-37. Graham Bread, 31. Pecan Nut Loaf, 52. Quince Ice Cream, 284. RABBIT A LA SOUTHERN, 147. Raised Bread Mixtures, 14-24. INDEX 435 Doughnuts, 36. Loaf Cake, 333. Raisin Opera Caramels, 361. Puff, 253. Raisins, Devilled, 356. Rarebit, Baked, 48. Lenox, 47. Raspberry Ice, 281. Sauce, 257. Syrup, 398. Rasped Rolls, 16. Reception Rolls, 15. Rector, Canapes a la, 379. Leaf, 393. Potatoes, 187. Salad, 196. Red Wine French Dressing, 212. Rhubarb and Raisin Pie, 308. Conserve, 396. Spiced, 402. Tapioca Pudding, 247. Rice Croquettes, Cheese Sauce, 39. Fried, 39. Parched, with Tomato Sauce, 38. Richmond Corn Cakes, 167. Rissolettes, Caviare, 377. Roast Crown of Pork, 132. Ham, Cider Sauce, 136. Rochester Chocolate Sand- wiches, 390. Salad, 206. Roe Sauce, 159. Roll, Jelly, 279. Rolls, Butterfly, 17. Crossett, 17. Nut Pastry, 313. Rasped, 16. Reception, 15. Toasted Fromage, 45. Romaine Salad, 202. Rosalie Salad, 205. Rose Geranium Jelly, 400. Roxbury Pudding, 251. Sauce, 259. Royal Sandwiches, 386. Runnvmede Salad, 209. Russell Buns, 22. Ruthven Salad Cream, 216. Rye Breakfast Gems, 26. Popovers, 29. SABAYON SAUCE, Cream I, 263. Cream II, 263. Saddle of Mutton, Devonshire, 123. Salad, After Theatre, 210. Allerton, 201. Asparagus I, 200. Asparagus II, 201. Banana, 208. Campestris, 206. Carlton, 196. Celery, Bonne Femme, 200. Cheese and Apple, 206. Cherry Nut, 205. Chiccory and Celery, 194. Cucumber Cups, 195. Cucumber, Dressed, 195. Dinner, 202. Dixie, 200. Dutch, 410. Easter, 201. Flemish Beauty, 202. Fruit and Ginger Ale, 209. German Tomato, 197. Good Luck, 194. Grape Fruit Jelly, 207. Heliofolis, 199. Huntington, 197. Indian, 198. Joplin Stuffed Tomato, 198. Lake wood, 204. Lettuce and Pimiento, 194. Los Angeles Fruit, 20S. Mock Chicken, 211. Moquin, 204. Moquin, 208. New Vanderbilt, 208. Nugget, 196. Parisian Grape Fruit, 203. Peanut, 203. Poinsettia, 197. Porcupine, 199. Potato and Egg, 210. Rector, 196. Rochester, 206. Romaine, 202. Rosalie, 205. Runnvmede, 209. Shad Roe, 211. Spring, 198. Strawberry, 205. Touraine Fruit, 203. Salad Dressing, Astoria, 218. Carlton, 217. Chiffonade, 214. Chutney, 213. Cream, 216. 436 INDEX Denver Cream, 214. French, Breslin, 212. California, 212. Columbia, 213. Cream, 213. Martinique, 212. Red Wine, 212. Tabasco, 213. Fruit, 215. Horseradish, 215. Indian, 217. Los Angeles, 215. Mayonnaise a la Connelly, 214. Chutney, 214. Piquante, 214. Ohio, 217. Ruthven Cream, 216. Waltham, 216. Salad Dressings, 212-218. Salads, 194-211. Salmon Forcemeat, 99. Mayonnaise, 232. Souffle, 105. Spiced, 105. Salt Codfish, Gloucester, 104. Salted Filberts, 355. Salt Pork, Fried, Country Style, 134 Samp,' 38. Sandwiches, 381-390. Apricot, 247. Caviare, 383. Chicken Cream, 383. Commonwealth Marma- lade, 389. Devilled, 382. Dream, 383. Dresden, 247. East India, 386. Fairmont, 384. French Prune, 387. German, 385. Honor, 382. Horseradish, 389. Jelly, 388. Kindergarten, 381. Lenox, 388. Lincoln, 385. Macedoine, 388. Mosaic, 381. Orange Honey, 387. Penobscot, 386. Rochester Chocolate, 390. Royal, 386. Sembrich, 385. Spanish, 384. Toasted Salad, 382. Waltham Five o' Clock Tea, 389. San Monica Sauce, 261. Sardine Biscuits, 30. Cocktail, 372. Sardines, Creamed Eggs with, 60. Sauce, Allemande, 154. Bearnaise I, 157. Bearnaise II, 158. Bigarrade, 150. Bread, 49. Brown Mushroom, 127. Brown Nut, 155. Chili, 406. Cider, 160. Claret, 116. Cold Orange, 148. Cucumber Hollandaise, 157. Currant Mint, 121. Devonshire, 159. English Fish, 99. Epicurean, 156. Guaymas, 159. Horseradish Hollandaise, 156. Lobster, 97. Madeira, 110. Mock Hollandaise, 156. Mousselaine, 158. Port Wine, 146. Remoulade, 63. Roe, 159. Spanish, 154. Tomato, Bottled, 406. Traymore, 232. Truffle, 120. Vinaigrette, 159. Waldorf, 155. Windsor, 61. Sauces, Meat and Fish, 154-160. Sauces, Pudding, 257-264. Brandy, 262. Cambridge, 259. Dearborn, 261. Denver, 261. Florodora, 262. Hot Chocolate, 257. Monroe, 260. Mousselaine, Brandy, 264. Orange, 258. INDEX 437 Peach, 220. Peach Brandy, 262. Raspberry, 257. Roxbury, 259. Sabayon Cream I, 263. Sabayon Cream II, 263. San Monica, 261. Sea Foam, 258. Sherry I, 260. Sherry II, 260. Strawberry, 257. White Wine, 263. Yankee, 259. Sausage Stuffing, 153. Sausages a la Maltre d'Hdtel, 137. Sauted Fillets of Lamb, 121. Parsnips, 173. Pineapple, 392. Quail a la Moquin, 148. Sweet Potatoes with Rum, 192. Sauterne Cup, 12. Savory Finnan Haddic, 101. Potatoes, 182. Savoyarde Omelet, 58. Scallop Cocktail I, 81. Scallop Cocktail II, 81. Scalloped Scallops, 83. Sweet Potatoes with Ap- ples, 192. Scallops a la Newburg, 223. Bresloise, 83. en Brochette, 223. Fried a la Huntington, 84. Samoset, 82. Savoy, 82. Scrambled Eggs, New York Style, 54. Scotch Five o'Clock Teas, 324. Sea Foam Sauce, 258. Sembrich Sandwiches, 385. Shad, Baked, 97. Shad Roe Salad, 211. Shapleigh Luncheon Cheese, 48. Shattuck Halibut, 89. Sherbet, Lemon Cream, 283. Orange Cream I, 282. Orange Cream II, 283. Sherry Oyster Cocktail, 79. Sauce I, 260. Sauce II, 260. Shrimp and Oyster Newburg, 224. Patties, 235. Shrimps, Louisiana, 222. Shubert Gingerbread, 320. Siberian Punch, 10. Silver Cake, 339. Skins, Creamed, 171. Sponge Cakes, 330. Smelts a la Guaymas, 103. au Beurre Noir, 102. Fried, Britannia, 103. Planked, 104. Veronique, 103. Smith College Caramels, 361. Smoked Fish Canapes, 375. Smothered Cabbage, 163. Chicken, Swedish Style 139. Round Steak, 108. Snow Eggs, 246. Sole, Fillets of, Marguery, 96. St. Malo, 95. Souffle, Cheese, 49. Corn, 168. Grape Juice, 276. Onion, 171. Pineapple, Cold, 273. Salmon, 105. Squash, 177. Tomato, Neapolitan, 179. Soup, Berkshire, 65. Bisque, Corinthian Clam, 76. Manhattan Clam, 76. Mock Corn, 64. of Oysters, Capucine, 75. Pimiento, 68. Veal Tomato, 67. Bouillon, Mock, 64. Celery and Tomato Puree, 65. Chestnut, Cream, 69. Chicken Gumbo, 68. Consomme, Chicken and Oyster, 71. Dubarry, 71. Filippini, 71. Iced Pimiento, 73. Japonnaise, 74. Montmorency, 72. Tillyprone, 73. French Tomato, 66. Mock Turtle, 74. Mushroom, Clear, 68. Nymph Aurora, 70. Onion, 66. 438 INDEX Potage Longchamps, 69. Southdown, 67. Watercress, Cream of, 70. Soup Accompaniments, 77-78. Soups, 64-77. Sour Cream Molasses Cookies, 320. Souri, 404. Sour-milk Doughnuts, 35. Southdown Soup, 67. Southern Pone, 28. Southern Spoon Corn Bread, 27. South Park Sweetbreads, 129. Spaghetti, Italian, 43. Napoli, 44. Spanish Codfish, 105. Lamb Chops, 120. Lobster in Casseroles, 84. Potatoes, 182. Sauce, 154. Spiced Celery, 404. Cranberry Jelly, 397. Rhubarb, 402. Salmon, 105. Spider Corn Cake, Littleton, 28. Spinach, Moulded, 175. Mounded onArtichoke Bot- toms, 176. Soubrics of, 176. Sponge Cake, Delia's, 328. Potato Flour, 328. Spring Salad, 198. Squabs en Casserole, 148. Squash Pudding, 249. Souffle, 177. Standish Pudding, 287. Steamed Figs, 356. Ginger Sponge, 252. Sterling Fruit Pudding, 255. Steven Steak, 107. Stewed Apricots and Prunes, 392. Sticks, Forest Hall Corn, 27. Nut Pastry, 313. Parmesan Cheese, 51. Sultana, 323. St. Patrick's Caviare Canapes, 379. Strawberries, Claret, 395. Lenox, 394. Preserved, 399. Strawberry Ice Cream I, 284. Ice Cream II, 285. en Surprise, 293. Parfait Amour, 290. Salad, 205. Sauce, 257. St. Regis Pudding, 278. Stretched Chocolate Caramels, 362. Molasses Candy, 357. Stuffed Baked Haddock a la Preston, 93. Cushion of Veal, 126. Eggs in Aspic, 61. Figs, 47. Mushroom Caps, 222. Peppers, Jarvis, 174. Templeton, 175. Prunes, 356. Smoked Tongue, 241. Tomatoes, 178. Turbans of Flounder, 94. Stuffing, Bread and Celery, 152. Cracker, 151. Fall River, 151. New England, 151. Oyster, 152. Potato, 153. Sausage, 153. Swedish, 152. Stuffings for Game and Poultry, 151-153. St. Valentine's Canapes, 374. . Hearts, 316. Sugar, Lemon Cut, 5. Orange Cut, 5. Suitable Combinations for Serv- ing, 411-419. Sultana Biscuits, 29. Nut Frosting, 350. Sticks, 323. Sultan Potatoes, 189. Suzanne, Coupe, 297. Swedish Meat Balls, 114. Stuffing, 152. Tea Circles, 313. Wreaths, 24. Sweetbread and Mushroom Patties, 236. Sweetbreads a la Root, 128. Glazed, Lucullus, 237. Huntington, 236. Mock, 131. Monroe, 129. South Park, 129. Waldorf, 130. Sweet Potato Waffles, 33. Swiss Chard, 166. Syracuse Filling, 347. INDEX 439 Five o'Clock Tea, 6. Syrup, Chocolate, 6. Raspberry, 398. TABASCO FRENCH DRESSING, 213. Taffy, Butter, 359. Tapioca, Fruit, 248. Garnish for Consomme, 78. Rhubarb, Pudding, 247. Tea, Hawaiian Five o'Clock, 5. Jamaica Five o'Clock, 6. Syracuse Five o'Clock, 6. Tea Cakes, 21. Chinese, 325. Sally Lunn, 22. Tea Muffins, 25. Teas, Marshmallow, 324. Scotch Five o'Clock, 324. Waltham, 389. Templeton Stuffed Peppers, 175. Timbales, Carrot, 164. Cheese Custard, 221. Chicken and Liver, 230. Chicken and Mushroom, 230. Egg and Pimiento, 59. Ham, 231. Traymore, 231. Veal, 229. To Measure Dry Ingredients, 2. Toast, Cinnamon, 33. Corn, 167. Corned Beef Tomato, a la Bradley, 118. Mushroom and Tomato, 171. Toasted Fromage Rolls, 45. Salad Sandwiches, 382. Triangles, 77. Tomato Salad, German, 197. Joplin Stuffed, 198. Sauce, Bottled, 406. Soup, French, 66. Tomatoes, Broiled, 177. Creole, 177. Delmonico, 178. Souffle of, Neapolitan Style, 179. Stuffed, 178. Virginia Style, 180. Liquids, 3. Tongue and Chicken Forcemeat, 242. Stuffed Smoked, 241. Touraine Fruit Salad, 203. Tournadoes of Beef, 109. of Lamb, 121. Traymore Timbales, 231. Truffle Sauce, 154. Turkey, Boned, 242. Tetrazzini, 145. Turkish Delight, 367. Mint Paste, 367. Turnip Cones, 180. URZINI, Crab Meat, 86. VANILLA OPERA CARAMELS, 360. Veal and Sweetbreads, 125- 131. Veal Chops, Bavarian, 125. Holstein, 126. Loin of, Allemande, 127. Stuffed Cushion of, 126. Timbales, 229. Tomato Bisque, 67. Vegetable Panachee, 181. Ring, Jellied, 181. Vegetables, 161-181. en Casserole, 180. Venetian Boats, 317. Venison Steak, Port Wine Sauce, 146. Vinaigrette Sauce, 159. Virginia Corn Cake, 26. Vol-au-Vent, Crab and Mush- room, 233. WAFERS, Chocolate Walnut, 325. Cream, 31. Peanut, 322. Pimiento Cheese, 46. Swedish Nut, 322. Waffles, Sweet Potato, 33. Waldorf Sauce, 155. Sweetbreads, 130. Walnut Deceits, 46. Molasses Squares, 358. Waltham Five o'Clock Tea Sandwiches, 389. Waltham Salad Dressing, 216. Washington Canapes, 378. Watercress Soup, Cream of, 70. 440 INDEX Watermelon Cubes, Sherry Dressing, 393. Wedding Cake, Ornamented, 344. Wellington Cheese Croquettes, 50. White Fruit Cake, 340. White Mountain Angel Cake, 331. Cream Filling, 345. White Wine Sauce, 263. Windsor Eggs, 61. YANKEE SAUCE, 259. xxxxxxxxxxxxxxxxxxxxx THOROUGHLY RELIABLE THE BEST RESULTS ARE OBTAINED BY USING Baker's Chocolate (Blue Wrapper, Yellow Label) In making Cakes, Pies, Puddings, Frosting, Ice Cream, Sauces, Fudges, Hot and Cold Drinks For more than 130 years this chocolate has been the standard for purity, delicacy of flavor and uniform quality. 53 Highest Awards in Europe and America The trade-mark, "La Belle Chocolatiere," on every genuine package. A beautifully illustrated booklet of new recipes for Re istered Home Made Candies and Dainty Dishes U. S, Tat. office sent free. Drop a Postal to Walter Baker & Co. Ltd. Established irso DORCHESTER, MASS. 1XXXXXXXXXXXXXXXXXX The Boston Cooking School uses and recommends these goods Jellies ARE PRONOUNCED BY A SCOTCH EXPERT, WHO IS ACQUAINTED WITH THE PRODUCT OF ALL COUNTRIES, TO BE "tbe finest in toe WorW" They contain no STARCH PASTE, GELATINE or GLUE STOCK for stiffening. No GLU- COSE or " GRAPE SUGAR" for "filling." No CHEMICALS for coloring. No PRE- SERVATIVES to prevent fermentation. They are not made of Refuse Canning Stock, cores and skins, but of Pure Fruit Juice, true to name, and best Refined Sugar, and NOTHING ELSE. HOME MADE Preserves ARE MADE FROM THE BEST TABLE FRUIT, IN ITS MOST PERFECT CONDITION, AND BEST REFINED SUGARS / use no bleaching process to make green fruit look well. They contain no coloring matter or chemical preservatives. They are ABSOLUTELY PURE. "Puriiy in materials," "perfect condition in fruit," " scrupulous care in their preparation," have made them the world over THE STANDARD OF EXCELLENCE. IF YOUR GROCER DOES NOT KEEP MY GOODS, SEND FOR PRICE LIST TO , lUa!e$ t "** Centre, mass. 'A Cube 1 Makes a To make perfect bouillon do just two simple things First drop a Steero Cube into a cup ; then add boiling water. No fuss, no trouble, no cooking. The Cube dissolves at once. STEERO :* Bouillon Cubes (&* U. 8. Pt Off.) Made by Antricai Kitchen Products Co., New York You will find Steero Bouillon as delicious and delicate in flavor as its preparation is simple. Each Steero Cube combines perfectly the flavors of beef, vegetables, spices and seasoning. With Steero Cubes every housewife will find many delicious possibilities in cooking. Added to soups, sauces or gravies just before serving, they give a final touch obtainable in no other way. SEND FOR FREE SAMPLES and try them yourself Most grocers and druggists carry Steero Cubes. If your'sdocs not, send 35 cents fora box of 12. postpaid; enough for 12 cups. Tins of 50 and 100 Cubes are more economical for regular use. Distributed and guaranteed by Schfeffelin & Co. 170 William Street New York Cndn Pure Food Uw, Serial No. 1 Have You Tried the New Dessert? PREPARED BY THE JUNKET FOLKS Chr Hansen's Moratory; little IT LOOKS GOOD IT TASTES GOOD IT IS GOOD Nine Flavors: Coffee, Caramel, Chocolate, Maple, Vanilla, Lemon, Orange, Pistachio, Raspberry Makes a delicious dessert or a smooth, velvety ice cream Made by THE JUNKET FOLKS CHR. HANSEN'S LABORATORY LITTLE FALLS NEW YORK "Choisa" Ceylon Tea i-lb. Canisters 60 Cents -lb. Canisters 35 Cents We inviie comparison iviih other Teas of the same or higher price S. S. PIERCE CO. Cor. Tremont and Beacon Streets ) Copley Square - - > Coolidge Corner - - - BROOKLINE Veuve Chaffard Pure Olive Oil Bottled in France in Honest bottles Full Quarts Full Pints Full Half-pints S. S. PIERCE CO. BOSTON Sole Agents for the United States and Canada Next time you bake or fry Try COTTOLENE "\1 TTierever you now use butter or lard in short- V V ening or frying, just try COTTOLENE, the original and best vegetable-oil cooking fat; you '11 be delighted with the results. COTTOLENE makes cakes even lighter, and finer in texture, than when butter is used and not one in a thousand can taste the slightest differ- ence. In piecrust, doughnuts, and for all frying, COTTOLENE gives better results than lard, and is very much more wholesome. COTTOLENE costs only about half as much as butter and there is a still further saving in the fact that one-third less COTTOLENE is required; a pound of COTTOLENE will go as far as a pound and a half of either butter or lard. Try COTTO- LENE in one of your favorite re- cipes; one test will convince that COT- TOLENE is "equal to butter, better than lard, more economical than either." Made by THE N.K.FAIRBANK COMPANY DR. WILEY'S TRIBUTE TO BREAD "Measured by actual nutritive power there is no other complete ration which in economy can compare with bread." Of course Dr. Wiley meant good bread. The secret of good bread is proper fermentation. A clean, pure, strong and uniform leaven brings out in the bread the nutritive properties of the wheat. It makes the bread more palatable, digestible and wholesome. Such a leaven is FLEISCHMANN'S YEAST. Used by the best bread makers -of the country with perfect success for nearly half a century. Write for our new Recipe Book con- taining nearly a half hundred recipes for good things to eat free on request. THE FLEISCHMANN CO. 701 WASHINGTON STREET NEW YORK CITY FOREIGN and DOMESTIC. TyrOULDS of Copper, Tin and China. Casse- roles, Salad or Lettuce Crispers, Mayonnaise Blenders. Cook's Knives, Pallet Knives, Holly Cooking Spoons. Cutters for Vegetables, Pastry, etc. Ramikens, Mushroom Dishes, Fireless Cookers, Plate Warmers, Breakfast Warmers. Coffee Machines. HAGIC COVERS FOR PASTRY Brushes Aluminum Ware Wooden Ware Copper Ware Tin Ware Enamel Ware Fireplace Furnishings, Andirons, Fenders, Fire Sets, Brushes, and Bellows. Institution, Hotel, and Hospital Supplies. B. F. MACY FORMERLY OF F. A. WALKER & CO. The Oldest Kitchen Furnishing Store in New England. Importer Wholesale Retail 410 Boylston St. 203 Providence St. Near Berkeley BOSTON, MASS. BELL'S SPICED SEASONING is made of the granulated leaves of pure sweet herbs and pure spices, and on account of its purity and strength less is required than of any other kind. IF YOUR GROCER CANNOT SUPPLY YOU, we will mail on receipt of six 2-cent stamps, 10 -cent can to flavor the DRESSING for 100 Ibs. Meat or Poultry; or for twelve 2-ct'nt stamps, 25-cent can to flavor 300 Ibe., and with each can our beautiful " Booklet " of valuable cooking recipes. BELLS SEASONING Dorit Experiment, Don't Guess. Use BELL'S to Delicately Flavor Dressings for Meat, Game, Fish and Poultry. Flavors Dressings fit for the Gods. MISS FARMER'S TURKEY DRESSING. 1 cnp stale bread crumbs, 1 cup cracker crumbs, 1 tablespoon Bell's Seasoning, 1 teaspoon salt, X tablespoon finely chopped onion,J4 cup melted butter, X cup finely chopped cold boiled ham. Mix well, and moisten with 1 !.-) cups scalded milk. If stuffing is to be served cold, add 1 egg, slightly beaten. DELICIOUS HOME MADE SAUSAGE. To each pound of fresh, lean pork, add 1 level tablespoon of Bell's Poultry Season- ing and \Y 4 even teaspoons salt. Sprinkle over the meat, cut fine, thoroughly mix to a stitf dough, then make into cakes and fry. In 1870, Mrs. Underwood, the famous cook, served General Butler with dressing fla- vored with Bell's Seasoning, and the general said, "A little more stuffing, please. This is fine, Mrs. Underwood." REMEMBER, lOc. can Bell's Poultry Seasoning is sufficient to flavor the dress- ing of 100 pounds meat or poultry, or the 25c. can, 300 pounds. Bell's Booklet of valuable cooking recipes of your grocer or on receipt of postal. Fordelicious Sausage flavor as directed, eiiherwith Bell's Spiced Poultry Seasoning, Bell's New England Sausage Seasoning, or Bell's White Sausage Seasoning. MADE ONLY BY THE WILLIAM G. BELL CO., BOSTON, MASS. The Best Results in cooking can only be obtained when the Best Ingredients are used. SLADE'S SPICES and SPECIALTIES are all and always ABSOLUTELY PURE and of Superior Excellence. JAsk grocers for SLADE'S and refuse inferior substitutes. qSend2c3tampfor "SLADE'S COOKING SCHOOL RECIPES," a 72-page cook-book by twenty-five leading cooking school teachers. D. & L. Slade Co., Boston 191 State Street SQUIRE'S KETTLE RENDERED PURE LEAF LARD A GENERATION ago there was only L\ one kind of lard, made from fat * taken from any part of the hog. Today there is in use Leaf Lard, made from the raw leaf only; Lard made from fat taken from other parts of the pig, and many substitutes for Lard, made from cotton-seed oil, beef drippings, oils and any other substance which has some shortening power. The leaves are Nature's way of storing up food in the years of plenty for the year of famine. The bear liyes all winter with- out eating, but food is required to sustain life. He goes into winter quarters fat ; he comes out lean. Nature is particular. She stores up only the best, that which has the greatest sus- taining power for the least volume. The leaf is Nature's food. the finest, sweetest of fats. The chemical composition ana physical structure of leaf are similar to that of pure, rich cream. It looks and tastes different from other fat. It has a flaky ap- pearance and a sweet, nutty flavor. Only about four and one- half per cent of a healthy, well-fed animal is leaf. Squire's Pure Leaf Lard is made exclusively from the leaves of healthy porkers. Mr. Squire was the first manufacturer to make a Lard a little better than any other and yet he invented no new process. He made it, and it is made today, just as Leaf Lard was made in the New England kitchen years before. He melted the pure, raw leaf in an open kettle over a fire, strained it through cloth, and ran it into pails to cool. New England families were quick to appreciate the difference. They noticed a flaky appearance, the absence of any pig odor and a sweet, nutty flavor. THOUSANDS 9! dollars have been spent in New England in the last few years advertising substitutes for Lard; yet such substitutes have never interfered with the increasing demand for Squire's Pure Leaf Lard. " You can fool all the people some of the time and some of the people all the time, but you can't fool all the people all the time." John P. Squire did not believe in fooling any of the people any of the time. There is no food sub- stance manufactured which has greater shortening power than Squire's Kettle Rendered Pure Leaf Lard. It is Nature's food, better than mother used to make. Remember the distinction between Leaf Lard and Pure Lard. Look for the word " Leaf" in the label and ask for Squire's and the best is yours. JOHN P. SQUIRE & COMPANY /. BOSTON A flavor that's distinctive A taste that delights A breakfast that satisfies USED FOR MANY TEARS AND APPROVED BY MISS FARMER Booklet of recipes sent postpaid on application to THE WHEATENA COMPANY WHEATENAVILLE, RAHWAY,N.J. HUB RANGES Are the Best Because The Hub Improved Flue heats 5 sides of the oven. (Other ranges heat only 4 sides.) The Hub Flue makes only 4 turns to reach Smoke pipe. (Other range flues make 6 turns.) THEREFORE: 33i% less friction in Hub Flue and 25% more heat around Hub oven. This flue saves fuel and assures perfect baking. SEE Special Hub Features FRENCH TOP SIMPLEX DAMPER ARCHED OVEN TOP TWO-PIECE OVEN BOTTOM OrtI Y ITD BEARING COAL PAN f\VrJLJLHlY BEARING ASH PAN Sold by Leading Dealers SMITH & ANTHONY CO. MFRS. HUB RANGES AND HEATERS 52-54 UNION STREET, BOSTON, MASS. Wteh's J7*e Mveion&l t>t*in, Grai>e Juice Write for our free book of recipes. Sample four -ounce bottle mailed for 10 cents. Do more than ask for "grape juice ask for Welch's and get it THE WELCH GRAPE JUICE COMPANY WESTFIELD. N. Y. ONE WEEK OR LESS The idea of one weeks time for cleansing is not a new one We always return goods in one week or less except in the very busy season on certain lines of work Occasionally a very badly soiled article requires extra care and longer time to treat satisfactorily Our prices are absolutely fair for the highest quality of work High class help Fireproof and sanitary buildings ventilated by air cooling systems Everything is done to .safeguard our patrons and give them the acme of good work It has never been necessary for SLEWANDOS to make special prices to obtain business The quality of our work is sufficient MENS CLOTHES COLLECTED MONDAY RETURNED SATURDAY ALL ARTICLES INSURED AGAINST FIRE WHILE IN OUR CARE BOSTON SHOPS 17 Temple Place 284 Boylston Street Telephone 555 Oxford [Telephone 3900 Back Bay Roxbury Shop 2206 Washington Street Telephone Roxbury 92 Watertown Shop 1 Galen Street Telephone Newton North 300 Shops also in Lynn Salem Worcester Springfield 'Providence Newport Hartford New Haven Bridgeport Portland New York Rochester Philadelphia Baltimore Washington DELIVERY SYSTEM IN BOSTON SUBURBS Cambridge Shop Harvard Square Telephone Cambridge 945 Brookline Shop 1310 Beacon Street Telephone Brookline 5030 Albany Remember "YOU CAN RELY ON LEWANDOS" IN the prep- aration of the many fine recipes to be found in this valuable "New Book of Cook- ery," a HASTINGS KITCHEN CABINET will greatly assist you in get- ting the best results. THE WATERS No. 31A This is because the Hastings combines the essential auxiliary features necessary in the art of good cooking. We suggest to every housekeeper the use of a good cabinet and a thorough personal in- vestigation of ours before purchasing. The Hastings may be seen at most of the best stores. If you don't find it, write us and we will send the booklet, "A Shorter Day's Work," which illustrates the many conveniences which we have not space to describe here. HASTINGS CABINET CO. 500 BROADWAY HASTINGS, MICHIGAN Magic Covers Testimonials I have told over a thousand. After a few are sold they sell others. MRS. G. P. WITHAM, Waterville, Me. I consider Magic Covers a necessity in every up-to-date kitchen. They are used in all my class-rooms, and are recommended in special, class, and demonstration work. FANNIE MERRITT FARMER, Principal of Miss Farmer's School of Cookery. Price, 65 Cents, Postpaid. aiiiiiiiiiiiiiDiiiiiiiiiiiiaiiiiiiiiiiiiaiiiiiDiiiiiiiiiiiiniiiiiiiiiiiiaiiiiiiiiiiiico MAGIC CODERS. WHA T ARE THE Tf The greatest invention of the age 1 A great saving of time, strength, and material. Neat, durable, and effectual. Every housekeeper should have one. By their use the softest dough can be handled without the slightest possibility of sticking to moulding board or rolling pin. They are S guaranteed to be absolutely as represented. One s set will last for years. They will save many times 5 their cost in material alone. They are highly 5 recommended by leading cooks and teachers of |j 5 cooking. Dough cannot ttick to Magic Covers. | OiiiiiiiiiiiiiDiiiiiiiiiiiiaiiiiiiiiiiiiciiiiiiaiiiiiiiiiitiDiiiiimiiiiaiiiiiiiiiiiico Address Magic Cover Co., CORRINA, ME. 3J.-S IS | IB h P. il The Covers are better than I imagined. The very poetry of pastry work. FRANC BAKER, Morenci, Mich. I have used the Covers and would not do without them. ELOISE P. FLORD, Grace Hospital, Detroit, Mich. The class has used my covers and the ladies all want them. One trial will sell a Magic Cover. I am sure I can sell five or six dozen. STELLA A. DODGE, School of Domestic Science, Erie, Penn. For Rolling Pin and Bread Board RECOMMENDED and USED by Miss Fannie Merritt Farmer and many others interested in PURE FOODS NIOELLE OLIVE OIL 00. 96 Warren Street New York Hot Griddle Cakes with Karo Try it for breakfast the most delicious syrup you ever tasted is fine on hot biscuit. The children like plain bread and Karo better than a richer dessert and Karo is nourish- ishing and digestible a real food. Use it in cooking. Make Karo Candies. Karo Cook Book fifty pages, including thirty perfect recipes for home candy making free. Send your name on a post card, today. Corn Products Refining Company P. O. Box 161 NEW YORK ^hose dainty " old home " cus- JL tards and puddings are so good when you make them with Kinpford's Corn Starch Why do you risk failure with ordinary corn starches ? The cook who knows uses Kingsford's that's the reason she gets results that so many cooks miss. Insist on getting Kings- ford's your grocer has it. Send a post card today for Kings- ford's COOK BOOK-recipes for 168 of the best dishes you ever ate. T. KINGSFORD & SON Oswego, N. Y. National Starch Co., Successors The Odors of Cooking Can be easily destroyed. Just use the famous EGYPTIAN DEODORIZER or AEROFUME Which quickly dispels all undesirable odors, filling the air with its own delightful perfume. If burned in the lower hall, it permeates the entire house. Especially valuable in the sick room, nursery, bath room, hospital, and all public places. Box of 16 Pastiles with Holder 25c PAUL MANUFACTURING CO. 36-40 Fulton Street, Boston, Mass. A Good Dinner Is seen at its best when the finely cared for silver reflects it. QFor nearly a quarter of a century (HNO The reliable silver polish, has brightened the silver of the best homes in the land. It cannot injure the finest ware, is easy to use, and gives perfect satisfaction. Ask your dealer and see that you get CANDO PAUL MANUFACTURING CO. 36-40 Fulton Street - - Boston, Mass. Makers of the famous Royal Brass Polish NOTE THE ECONOMY A teaspoonful to a pail of water THE USE OF SULPHO - N APTHOL Means a Spotless Kitchen A kitchen that not only looks clean but is absolutely hygienically clean. No dirt or stains on woodwork, walls or floors Sulpho-Napthol will remove instantly dirt and stains on which soap and water have no effect. No grease in the cracks and corners around the sink and pipes Sulpho- Napthol will carry every speck of grease down and out the pipe. No trouble from a clogged-up drain pipe Sulpho-Napthol will thoroughly clean and disinfect it. No water bugs or roaches they will not cross a surface washed with Sulpho- Napthol. Sulpho-Napthol is a wonderful healer as well as a cleaner and disinfectant. For burns, cuts or bruises it is marvelous in its soothing, healing, cleansing effect. ERA! THIS package a jar of Beale & Garnett's Scotch Cure Finnan Had- | die is but one of their many strikingly attractive products of delicious fish foods packed entirely in These packages rep- resent an emphatic expression of the NEW-ERA of food pre- serving: ABSOLUTELY SANITARY, THOR- OUGHLY STER- ILIZED, ENTIRE- LY VISIBLE fish delicacies, powerfully appealing AT A GLANCE. The Finnan Haddieis a delight- ful product, already of phenomenal record. It represents only the usable portions of delicately cured haddies fish absolutely fresh from our own waters. It has scores of possibilities but may be served cold right from the jar. Ask your grocer Or send us fifteen cents towards mailing and we will send our Beale & Garnett recipe booklet and a half-pound jar of haddie without further charge. Other Beale & Garnett Packages, in Glass SMOKED LUNCH HERRING CORNED FISH FLEECY COD CLAM PRODUCTS SPICED SARDINES IN PURE OLIVE OIL BEALE & GARNETT CO., Eastport, Maine PUREOXIA GINGER ALE MADE WITH DISTILLED WATER 291 Fifth Avenue Is one of the most interesting little places in New York ALL HOME COOKING Jp A Perfect P Salad Cracker is the Educator Toasterette. A dainty wafer salted, buttered, and toasted to a crisp nicety. But it's the sweet whole wheat flavor that makes their eating such a lingering de- light. Also delicious with soup. Try them. EDUCATOR CRACKERS Better than Bread So say thousands who have tried Educator Wafers buttered. A thin, crisp, whole wheat Wafer. Nothing more nourish- ^^1 ing for children. And nothing more delicious when ^^ made into sandwiches using NjE Educator Peanut Butter, ^| sardines, or soft cheese. Educator Toasterettes and ^H Wafers are just two of many kinds ^8 of Educator Crackers. Buy them from your dealer. ^ Joexso\D>i( uoKl OHO COM rvv Boston, Mass. Coffees and Teas True to Name There is a wide variation in the price of coffee and tea because there is a wide difference in \\\t flavor. Genuine Java coffee, field ripened and cured by the Old Dutch Government process, has a mellow richness of flavor unequalled by any other coffee. We import the best Java Coffee produced in the Dutch East Indies. Genuine Mocha of high quality is rarely brought to the United States. Our own agent in Arabia sends us the finest produced. There are four flavors in tea: "Oolong" from Formosa, "English Breakfast" from China, "Green" from Japan, and "Orange Pekoe" from India and Ceylon. From each country comes a little tea that is delicate and fine in flavor. We import from all these countries teas worth from 30 cents to 60 cents a pound, and a few teas worth from $1.00 to $2.00. After January, 1913, we can mail anywhere any quantity of coffee or tea at very reasonable prices. You can have coffee and tea fresh, uniform, and of genuine fine flavor if you want it. Write us for prices. Oriental Tea Company ESTABLISHED IN 1868 85-87-89 Court Street Boston, Mass. After the sugar nas been safeguarded in our refineries by exacting laboratory tests to insure its absolute purity, we want to be certain of its reaching you as pure as it leaves the refineries ti*j so auto- matic machinery receives, weighs and packs the sugar in dust-tight, germ- proof packages. No hand touches the product from refinery to user. In germ-proof packages only No files no dust Sold by grocers in 2 and 5 pound Sealed packages. Guaranteed weight THE AMERICAN SUGAR REFINING COMPANY Address New York City WILLIAM LEAVENS & CO. Furniture Manufacturers 32 CANAL STREET BOSTON, MASS. SOLID STRAIGHT LINE FURNITURE Reasonable in price, and your own taste in finish. A complete line on exhibition at our warerooms. Finished in any way desired or furnished unfinished. WE WILL MAIL UPON REQUEST 200 OR MORE ILLUSTRATIONS William Leavens & Co. Manufacture rs 32 CANAL STREET BOSTON, MASS. "NO OIL TO SOIL" THE SOLVING OF THE DUST PROBLEM A Standard Duster 25 cents Prepaid Money back if not satis- factory Write for our "Dust Book A" It will show you how to make dusting a pleasure ; how to dry- clean a silk skirt in five minutes ; how to clean windows in a twinkling; how to polish pianos and highly finished furniture. HOWARD DUSTLESS DUSTER CO. 200 Summer St, Boston, Mass. WORKS ON COOKERY THE BOSTON COOKING-SCHOOL COOK BOOK By FANNIE MERRITT FARMER. New revised edi- tion, with 130 illustrations in half-tone. 12 mo. $2.00. Miss Farmer's cook book is undoubtedly the most practical and serviceable work of its kind. This new edition contains 125 additional recipes introduced in logical order, making in all 2117 thoroughly tested recipes, from the simple and economical to the elaborate and expensive. 130 new illustrations in half- tone have been introduced. The best cook book on the market. Woman's World, New York. A NEW BOOK OF COOKERY By FANNIE MERRITT FARMER. With 6 colored plates and over 200 illustrations in half-tone. i2mo. $1.60 net. A wealth of new material, the result of experiments in the author's class- rooms, makes this an almost indispensable companion to the author's "Boston Cooking-School Cook Book." Contains over eight hundred receipes upon all branches, including many new and important dishes. CHAFING DISH POSSIBILITIES By FANNIE MERRITT FARMER. i6mo. #1.00. There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small con- genial parties. Every feature is distinctly new. Boston Herald. FOOD AND COOKERY FOR THE SICK AND CONVALESCENT By FANNIE MERRITT FARMER. With sixty illus- trations. 300 pages. i2mo. Cloth. $1.60 net. An invaluable book for those whose duty it is to care for the sick, and of equal importance to those who see in correct feeding the way of preventing much of the illness about us. A real cyclopedia of invalid cookery. The Watchman, Boston. LITTLE, BROWN, & COMPANY, (RISCO . SOt. and $1.00. txttft in thi Farlftst. On ul. at all gnttru, Rfcommend-d by Mia Farmer and by Domestic Sdtntt Uachtrt fixrjwhrrt. C RISCO, the new product for frying, for shortening and for cake-making, is purely vegetable and should be used for cooking where you now use fats of animal origin, such as butter or lard. It is in no sense a compound or mixture of oils and animal fats. There is absolutely no animal matter in it. Crisco is exquisitely clean and pure in origin and manufacture. It never gets strong, it stays fresh and sweet. As soon as you see Crisco, you will be impressed with its purity. It is a delicious cream white, pleasing and appe- tizing in appearance. Purchase a package today. Use it throughout your cooking and see how wholesome, delicate and dainty it makes your foods. On rtfutst. u* will mail a bUtt / nxr 100 Ttsttd Criict Rtciptt, ihotvinf hw Criict ihould It uitd, Addritt Iht Prtcur & Gambit Co.. Deft. 5, Cincinnati. OhU. For For Shortening For take Making "Almost as Necessary as the Cook." Speaking of Ivory Soap, a Cincinnati woman recent- ly made the statement that it is "almost as necessary as the cook." It is. You can keep house -without a cook, but not without soap. You must have it; and the purer it is, the better. Ivory Soap is pure purer than soaps that sell for five times its price; very much purer than any soap that sells at or anywhere near its price. And because of its purity, Ivory Soap is available for scores of purposes for which ordinary soaps are un- safe and unsatisfactory. More and more, American housekeepers appreciate that fact. More and more, they realize that Ivory Soap is a product on which they can rely. It is pure. And purity, in soap, is as necessary as it is in food. Ivory Soap . , . 99 4 Xoo Per Cent. Pure 14 DAY USE RETURN TO DESK FROM WHICH BORROWED AGRICULTURE LIBRARY 40 Giannini Hall - Tel. No. 642-4493 This book is due on the last date stamped below, or on the date to which renewed. Renewed books are subject to immediate recall. RON-RENE MFABIE Dtd 3 1981 t received In Natural Resources Library bet, i 4 uoi LD 21-40m-2,'69 (J6057slO)476 A-32 General Library University of California Berkeley eT StoH inniniO Ofc +QJ