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THE
Home Science Cook Book
Mary J. Lincoln and Anna Barrows
EIGHTH PRINTING
WHITCOMB & BARROWS

Boston
1912
Copyrighted, 1902,
BY
Home Science Publishing Company.
Copyright Assigned January 14th, 1904,
TO
Mart J. Lincoln and Mary Earrows.
Thomas Todd Co., Printers

14 Beacon Street, Boston
Preface.
The aim of this book is not to answer the question
"what" as to choice of foods, nor "why" certain
processes have been adopted as best suited to their
preparation for the table, but it endeavors to tell
"how" to put materials together to produce ^^sults
pleasing to the eye and palate and nourishing to the
body.
The choice of foods may be considered in another
handbook, but this one is distinctly a cook-book.
Cook-books of the past contained recipes for color-
ing fabrics, healing diseases, for cleaning, for pickling
and preserving, yet little by little these processes have
become trades, and have departed or are gradually
going from under the home roof, probably never to
return. The art of cooking still remains, and since
the introduction of the chafing-dish and the gas stove
is receiving new attention.
This book is no rival to the larger cook-books, but
presents much space, and suggests many
in little
who believe in simplifying life and
short cuts for those
for the busy people who have not time for elaborate
processes. It will be most helpful to those who have
taste and judgment in other matters, and are willing
to use both brains and hands when cooking. Clean-
ness in every detail and the application
'
' of good
sense to thecircumstances of the moment " are
essentials in good cooking.
iv Preface.
Proportions are frequently given instead of definite

quantities, that a recipe may more readily be adapted
to the needs of families of different sizes. Uniformly
small quantities are used with special reference to
families of two or three persons.
To save space and avoid repetition of the same
process, a single recipe often is given with variations,
instead of the many recipes found under one head in
larger volumes. Hence the whole of any subject
should be studied before undertaking any part of it.
Time and Temperature,
When thermometers come into general use as a
kitchen appliance it may be possible to state how
much heat any dish will bear and for how long. Under
present conditions it seems better to show how we
may know when a food is cooked instead of stating the
exact number of minutes required. Most foods are
better if subjected to moderate heat for a long
time than to intense heat for a shorter period. Much
also depends upon the shape and size of the article
to be cooked and upon the variety and age of
fruit or vegetable.
Weights and Measures.

All the measures used in this book are level unless
otherwise specified. Flour is sifted before measuring,
then sifted again with other ingredients.
When butter is bought in prints it is simpler to
divide by ounces than by the tablespoon. Two ounces
of butter is equivalent to one-fourth of a cup or to four
level tablespoons.
Other measurements accord with those in general
use.
Three teaspoons = one tablespoon.
Eight tablespoons = one-half cup.
Two cups = one pint.
To economize space the common termination " ful "
has been omitted from spoon and cup, as common
usage has dropped it from quart and peck.
Contents.
PAOE
Breakfast i
Fruit 3
Cereals i6
Bread 23
Quick Doughs 34
Eggs 46
Luncheon 57
Emergency Luncheons 58
School Lunch Basket 61
Sauces 63
Soups 72
Entrees 83
Salads and Salad Dressings 100
Dinner 113
Fish 114
Meats 126
Vegetables '
. . . 146
Desserts 164
Cakes 195
Cheese 212
Nuts 216
Beverages 217
How A Course Dinner May Be Served without a

Maid 223
Menus for Every Day Life 231
Index 269
vii
Breakfast.
Breakfast.
Many housekeepers would be happy to eliminate
breakfast from the order of the day. To go without
this meal has been something of a fad of late, and
many who have tried this plan extol it highly, while
others have returned to their former custom of a
hearty meal in the morning.
Breakfast in well-to-do American households usually
consists of several courses, — fruit, cereal, eggs, fish,
or meat and potatoes, and warm bread, or griddle
cakes, or doughnuts.
Whether this is served in courses, or all placed on
the table at once, depends upon the service available
and the family custom. If one pair of hands must
prepare and serve the food, the variety of dishes is
usually reduced, and many households would be better
off for such reduction. Let the variety extend over
successive days, but do not make breakfast as sub-
stantial as dinner.
Two or three well-made dishes will supply the
needed food principles as well as a dozen compounds.
Fat is required, but cream, butter, and bacon should
not all be provided at a single meal to supply it.
Starch is necessary, but it is not essential that we get
it from cereals, potato, and bread at the same time.
Protein we must have, but we do not need eggs, and

chops, and fish, all served for a single breakfast.
Attractive table service counts for more at break-
fast than at any other meal. Appetites are more
2 Home Science Cook Book.
fickle than after vigorous exercise later in the day.

" Made dishes," or composite foods, are less appetizing-
than when served at luncheon or dinner. A sub-
stantial cereal, a banana, and a glass of milk are some-
times a better preparation for the day than a more
elaborate combination of foods.
Heavy meats, like steaks and chops, are seldom de-
sirable tripe, liver, and fish seem less substantial the
; ;
main dependence should be placed upon eggs, bacon,

cold meats, or simple forrtis of reheating the remnants
of a previous day's dinner.
Fruit, raw or cooked,
is always desirable for the
breakfast table, and in cold weather warm stewed
fruits are undoubtedly most acceptable. Fruit might
be substituted for potatoes occasionally as an accom-
paniment to meat.
Hot dishes and substantial foods are more acceptable
in winter than during the summer. We should re-
member, also, that everything cools rapidly on a cold
morning, and precautions should be taken by the use
of warm plates and platters to keep the food in good
condition.
The average breakfast, then, may consist of these
types of food
Fruits, fresh or cooked, according to quality and
season.
Cereals, dry, hot, cold, or recooked like fried mush.
Breads, hot, cold, toasts, and griddle cakes.
Animal Pood, eggs, and simple preparations of fish
or meat.
Drinks, coffee, cocoa, cereal coffee, tea, milk, or
water.
Fruit.
Fruit.
Fruit is mainly water, but tliat is pure, and the
solids are such as will aid in keeping the body in
healthy condition.
Perfect fruit is always best served in its natural
condition, without cooking and without any addition.
But fruit of the highest order is not always obtainable,
nor is fresh fruit always most economical or digesti-
ble, hence other modes of serving it must be devised.
The market fluctuates a holiday, or a cold wave, or
;
long rain, adds a few cents to the cost of even the

common fruits, while a day or two earlier or later they
may be proportionately lower in price.
A prudent housekeeper has a reserve supply for
such occasions; when prices were low she bought a
double quantity, and now serves stewed or baked
fruits. She may even anticipate the season and bring
out a jar of canned blueberries or blackberries just as
the new crop appears in the markets. Such fruits if
properly canned and well aired after being taken from
the jar are almost as good as when first cooked.
When a quantity of berries is bought, the choicer
specimens may be reserved to be eaten as they are.
Washing Berries.
One writer says of berries: "Do not ruin their
flavor by washing them " ; this may apply to those
grown in our own gardens, but not to those which
come from city markets. When we think of the many
hands and the clouds of dust through which most fruit
comes to us, the loss of a little flavor is the less evil.
There isa right and a wrong way of washing

berries they should not be left standing in a pan of
;
water in a warm kitchen, nor be put in a colander and

water poured through long enough for the sand on the
top layer to be washed down through the whole mass.
Gently put a few at a time in a pan of cold water.
Shake out the clusters of currants, or hull strawberries,
rinsing each as lifted from the water, and the sand will
be removed and settle to the bottom of the pan. Rasp-
berries must be handled very carefully, but blueberries
and gooseberries will bear quite severe treatment.
Preparation.
In the preparation of fruits no utensils should be
used that can discolor them or injure the flavor.
Agate or graniteware, wooden or silver spoons and
silver knives are best suited to this work.
There is much for Americans to learn from the
French regarding their compotes or fruits preserved
with little sugar, and made as needed. Too little care
is given to the stewed fruits, and they are conse-
quently despised. Indefinite quantities of fruit, sugar,
and water are put together in a pan (perhaps a tin one),
which is placed on the stove and left until it is con-
venient to remove it. There may be so little water
that the mixture scorches, or so much that it would
better pass for one of the German fruit soups; while
sugar is used carelessly, and the compound is either
unpalatably sour or sickishly sweet.
When cooked with acid fruits, sugar loses much of
its sweetening power therefore, it is more economical
;
to add it after the cooked fruit has cooled. But most

fruits keep their shape better if cooked in a thick sirup.
Fruit. 5
Watery improved by the addition of a

fruits are
little gelatin to thicken the juice after cooking. This
is much to be preferred to an excess of sugar.
A tiny speck of salt may be used with good effect
in most stewed fruits.
Only the larger and most perfect fruits should be
baked whole.
Berries and small fruits are usually stewed rather
than baked, but an "afternoon oven " may be turned
to good account in cooking them. The fruit is put in
a sirup, or with alternate layers of sugar, and is cov-
ered closely and left in the oven for several hours.
In general, moderate heat, more like the natural
ripening process, is best for cooking fruits shape and ;
color are better preserved, and the natural ilavor is not

lost. Fruit juices, however, require little more than
thorough scalding, provided they are afterward kept
air-tight.
When it is not convenient to cook fruit as soon as
might seem desirable, the preserving qualities of sugar
may be utilized and the fruit left covered with it for
several hours or over night. Then a part of the juice
may be drained off and cooked by itself if desired for
jelly. The remainder of the fruit will make an excel-
lent jam.
It seems a pity to mash fine berries to get the juice
for ice-cream, when so many are inferior in appear-
ance, but are of good flavor,and would answer for
juice alone. Often it is wiser to prepare two or more
boxes at one time and select the best to serve whole,
and use the smaller or imperfect ones for dishes in
which the juice only is required.
Such juice has other possibilities besides ice-cream
and sherbets. It may be used to dilute the heavy

cream before whipping for a filling for layer cakes or
cream puffs, or for many gelatin desserts, or to cook
with tapioca or rice, or as the basis of fruit soups.
"While fine fruit is best for cooking as well as to
serve raw, imperfect or half ripe fruit will be palatable
and digestible when carefully cooked if insipid, a slice
;
or two of lemon, a bit of cinnamon bark, or a few

cloves may be cooked in the sirup and removed after-
ward. Over-ripe or decayed fruit should never be
used.
Some housekeepers find it easier to stock their
shelves with rows of well-filled jars of fruit little by
little rather than by wholesale canning. Thus it is easy
tokeep the table supplied with fresh-stewed fruit and at
the same time fill a jar or two. The necessary direc-
tions for stewing fruits and canning and preserving are
nearly identical. Prepare the fruit carefully, cook it
slowly, but at sufficiently high temperature to destroy
germs of decay — then keep them out by keeping the
air out.
Often several varieties of fruit may be combined, as
raspberries with currants, apples with pineapple,
quince, or barberries. Fruits may be combined in
salads without number, which serve equally well for
the first course at luncheon or the last at dinner and ;
their juices, sweetened and chilled, or frozen, make

an unlimited variety of refreshing desserts and bev-
erages. Some of them are more satisfying when
cooked with rice or cereal but the rich combinations
;
with eggs, or fat in pastry, are no improvement on

the simpler ways, and take time and heat for their
preparation.
Fruit. 7
Dried Fruits.
Dried fruits having parted with their natural juices
in the drying process need to have this moisture re-
stored before they are cooked. The most effectual
way to do this is to let them soak in cold water, first,
of course, picking them over carefully and washing
them in lukewarm water to dislodge dirt and other
foreign substances. The time for soaking will depend
upon the dryness of the fruit, but sufficient water
should be absorbed to fill out the skins to the natural
outlines.
Such fruits should be cooked very slowly, and
should be watched carefully and removed as soon as
tender. The time will vary with the ripeness of the
fruit before drying, and with its natural texture, and
no positive rule can be given. Fruits that are very
ripe before they are dried, or that have naturally a
very soft texture, are much more difficult to keep in
shape than those with a firm flesh, and sometimes need
little or no cooking.
Baked Apples.
Wipe, put in a granite pan, and bake in moderate
heat until tender. The time will vary with different
varieties of apples. Or core and pare, fill the center
with sugar, and put a little water in the dish. Dip up
the sirup and pour over the apples while baking.
Stuffed Apples.
Pare and push out the core of six fine apples, put
them in a baking pan, cover, and cook in the oven till
tender, yet in perfect form place each apple on a hot
;
buttered slice of toast or shredded wheat biscuit, fill

cavity of apples with good mincemeat, cover the top

with meringue made from one egg white and one
tablespoon of powdered sugar; brown lightly in the-
oven and serve.
Apples Baked with Butter.

Cover the bottom of a granite pie plate with butter,
and melt it. Lay in apples (which have been quar-
tered, pared, and cored), enough to fill the dish.
Sprinkle one-half cup of sugar over them and cook
slowly in the oven till tender. Or make a sirup with
two ounces of butter, one cup of sugar, and one-half
cup of water, and baste whole apples with it as they
are baking.
Jellied Apples.
Pare and scoop out the center of fine apples, set in
a baking pan, put three seeded raisins or candied
cherries in each cavity with one teaspoon of sugar.
Bake covered till tender without' losing shape, cool,
place each apple carefully in a custard cup, fill the cup
with liquid lemon or orange jelly; when quite firm
turn out and surround with whipped cream.
Apple Sauce.
Pare and core apples, and put in a granite kettle with
a little water. Cover closely and cook rapidly till
soft, about ten minutes. Rub through a strainer and
sweeten. If the apples are free from bruised or knurlv
places they need only mashing and will have a finer
flavor than when sifted.
Compote of Apples.
Make a sirup with one cup each of sugar and water.
Fruit. 9
Flavor with a bit of lemon peel or cinnamon bark if
the apples require it. Core and pare medium-sized
apples, and cook them whole in the sirup, turning
over occasionally. When soft, drain, and fill the cent-
ers with a bright red jelly, or with chopped nuts and
raisins. After filling sprinkle with sugar and glaze by
putting in the oven for a few moments.
Baked Apple Sauce.

Put quarters of pared and cored apples in a deep
earthen jar. Sprinkle with sugar, add a little water,
cover closely, and bake for several hours. The quar-
ters will keep their shape and be a rich red in color.
Molasses may be used in place of sugar and water.
Fried Apples.
Core apples without paring, and cut crosswise in
half -inch slices.Roll in flour if very juicy. Fry or
bake with pork chops or with sausages. Or dip in
melted sausage fat, put in a shallow pan, and toast
one side, and then turn and brown the other under the
gas broiler.
Apricots.
This fruit may be substituted for peaches in many
cases. When fresh they may be cooked whole, or cut
in halves and stewed in a sirup. Some of the pits of
the stone cooked with the fruit give more flavor.
Dried Apricots.
When evaporated the apricots often must be soaked
for an hour before they can be washed clean. Then
cover with cold water and soak twenty-four hours.
The apricots will take up water equal to their original
lo Home Science Cook Book.
weight. Cook gently until plump and tender, and add
sugar after taking from the stove.
Apricot Sirup.
Rub stewed dry apricots through a strainer adding,
more water as required.Scald and add one-fourth

cup of sugar for each cup of sirup. Use with griddle
cakes or boiled rice.
Baked Bananas.
Fill a shallow baking dish with bananas, peeled and
cut in halves, lengthwise and crosswise. Allow one
level tablespoon of sugar, one teaspoon of melted
butter, a few grains of salt, one teaspoon of lemon
juice,and two tablespoons of water to each banana.
Baste frequently with the sirup, and bake slowly
half an hour, or till bananas are red and sirup thick.
Serve hot.
Fried Bananas.
Peel and scrape small firm bananas. Roll in crumbs,
beaten eggs, and crumbs again put in a wire basket,
;
and fry in deep fat for about three minutes. Serve

with meat in place of potatoes. Or they may be simply
sauted in a little hot butter.
Blackberries.
These require but little sugar. If stewed too long
the seeds become bitter.
Bluebei ries.
Pick over and wash the berries. Put one cup of
water in the kettle for each quart of berries. Cook
rapidly till every berry is burst. When cool add from
one-fourth to one-half cup of sugar for each quart.
Fruit. 1
Cherries.
Remove part or all of the stones if possible. This
fruit stews quickly and requires considerable sugar.
Jellied Cranberries.
Pick over and wash one quart of cranberries. Put
in a granite kettle with one pint of sugar and one cup
of water. Cover till they begin to boil, then with a
wooden spoon press the uncooked berries under the
sirup.When all have burst pour into earthen molds.
When cold the fruit will be and can be turned
jellied,
from the mold.
Strained Cranberry Jelly.
Cook one quart of cranberries with one pint of
water till all are burst, about ten minutes. Rub
through a strainer fine enough to retain the seeds.
Add one pint of sugar and cook ten minutes longer.
Put in molds and chill.
Currants.
Dip fine clusters of currants in beaten white of egg,
then in powdered sugar.
Half ripe currants may be stewed like cranberries.
Strained currant juice, sweetened, combines well
with sliced bananas.
Dates.
Wash each date separately, put on a plate, place in
a steamer, and cook for fifteen minutes.
Dates may be stewed, sifted, and used much like
pumpkin and squash.
Stewed Figs.
Use the whole figs which come in bags and have
not been pressed in packing enough to break them.

Rinse and soak them in cold water, and pull them into
. shape then put them in a steamer or into a stew-pan,
;
add a very little water, and let them steam an hour, or

until very soft. Remove them from the pan, boil the
sirup till thick, strain, pour it over the figs. Serve
with whipped cream.
Gooseberries.'
Remove stems and blossom ends; wash and stew
with a little water. Then add half as much sugar as
fruit or enough to make them palatable.
Grapes Spiced.
Remove skins, stew pulp, strain out seeds, and put
pulp and skins together. Add half the weight of the
fruit in sugar. Tie a few cloves, allspice, and bits of
cassia in a cloth and cook with the fruit for about half
an hour.
Grapefruit.
Cut across in halves and cut out a portion of the
center,removing pith and seeds. The pulp may then
be eaten with a spoon without difficulty and with or
without sugar as preferred.
Lemons and Limes.

These are mainly used for beverages and for flavor-
ing other foods.
Melons.
Cantaloup should be cut in halves across, and have
the seeds removed. A
lump of ice is often put in each
section, but it is better to chill them without diluting
the juice.
Fruit. 13
A sprinkle of sugar or salt will improve a tasteless

melon.
Watermelon should be chilled for ten or twelve
hours before serving. Cut across and cut enough
from either end to make the sections stand firmly.
Scoop out the pink pulp in cone shapes with a spoon.
Orange Cups.
Cut oranges in halves, and with a spoon scoop out
the pulp and juice, then scrape out the white mem-
brane, and set the cups in a pan of ice. Cut Malaga
grapes in halves and remove the seeds. If the skins
are tough, peel them before cutting. Have equal
parts of grapes and banana, cut in small pieces. Add
the juice of one lemon to the juice of three oranges,
and sweeten it. Add also a dash of salt. Fill the
orange cups with the mixture of fruits, pour the sweet-
ened juice over the fruit, and put a spoonful of thick
whipped cream on top. Serve very cold.
Peaches.
If to be served fresh, pare and slice them just before
serving, and sprinkle with powdered sugar. They are
not improved by standing, and few fruits discolor so
quickly on exposure to the air. If ripe and very
juicy, pare and halve them, fill the cavity with sugar,
and cover with whipped cream.
Pears.
Bake whole or stew like apples.
Pineapples.
Remove every particle of skin. With a strong fork
pull the pulp away from the core. Sprinkle with
sugar, and leave for some hours before serving.
Plums.
Prick with a fork or needle to prevent the skin burst-
ing. Stew gently. Add sugar as desired.
Prunes.
Pick over, wash in tepid water, and soak in cold water
tillplump, from twelve to twenty-four hours. Heat
gradually in the water in which they were soaked, and
cook slowly, closely covered, till the skins are soft,
letting the water cook away till sirup is thick. Ex-
cept in some of the most acid varieties no sugar is
needed. Many prunes are so rich in sugar that a little
lemon juice is an improvement.
Stuffed Prunes.
Steam large prunes till tender, but not too soft re-
;
move stones and stuif with nuts and dates or raisins

chopped fine. Roll in sugar. These are improved by
keeping for several days.
Quinces.
Wipe, core, put in a pan and half cover with water.
Bake in a quick oven, add sugar when nearly done,
and eat hot with butter. Or stew like any hard apples.
Raisins.
Wash, soak, and stew like other dried fruits. Or
while cooking add an equal quantity of sliced apple,
soaked dried apple, cranberries, or apricots. When
using raisins that lack flavor stew in grape juice.
Previous soaking and cooking improves raisins for
puddings and pies.
Raspberries.
Equal quantities of currants and raspberries cooked
Fruit. 15
together are an excellent combination for canning or

immediate use.
Rhubarb or Pie Plant.

Wash, peel the flat side of the stalk, and cut in half-
inch slices. The tender pink varieties need no peel-
ing, and the sauce has a finer color if the skin is not
removed. Put in an agate kettle with an equal weight,
or half as much sugar by measure. Leave several
hours till the sugar is nearly dissolved. There will be
juice enough without adding water.
Stew or bake until the stalks are soft.
Strawberries.
Wash and hull just before serving if possible. Large
perfect berries are served with stems on and simply
rolled in powdered sugar.
For ice-cream, etc., mash, sprinkle with sugar, and
press the juice through a cloth.
Tutti Frutti.
There are many combinations of different fruits
which may be served as a fruit cocktail in small glasses
as a relish for breakfast or luncheon, or used as a gar-
nish for some custard or cereal pudding, or as the fill-
ing for a shortcake.
It is hardly possible to combine fruits in such a way
that they are unpalatable, but these proportions are
especially satisfactory.
Make a sirup with the juice of a large lemon and one
cup of sugar; when cool mix with the pulp of two
oranges and four bananas cut in bits. A cup of grated
pineapple may be substituted for the oranges.
l6 Home Science Cook Book.
Cereals.
Cereals are from two-thirds to three-fourths starch,
and the balance consists of protein, fat, water, mineral
matter, and woody fiber. Since cereals absorb several
times their bulk of water while cooking and milk is
usually eaten with them, the result is a food which is
about three-fourths water. Analyses of oatmeal and
corn-meal generally show a slightly larger proportion of
fat than is found in wheat hence, those grains should
;
be used more freely in winter than in summer, while

wheat and rice are better for warm weather.
The great variety of prepared cereals displayed in
our grocery stores indicates the favor in which they
are held. Through the ingenuity of the millers,
barley, com, oats, rice, rye, and wheat are prepared in
many different forms.
It is not wise to try to gratify the notions of dif-
ferent members of a family for the various cereals
every morning. What a procession of double boilers
would be required Rather have some rotation
!
through the different days of the week. With the

great variety of prepared grains in the market it is
quite possible to have a different one every morning
for a fortnight.
The utensils to be chosen for cooking mushes re-
quire some attention. Not only are the cereals to be
combined with water, but usually are to be cooked
over water. When a double boiler is not available, a
tin pail can be used if placed on a trivet to raise it
from the bottom of the kettle of water. Another way
Cereals. 17
is to place the dish containing the cereal, salt, and a

little lessthan the usual quantity of boiling water in a
steamer and cook till tender.
From a shallow dish, even if covered, there is more
evaporation than from a deep one, but a large quantity
of cereal cooked in a deep dish will pack down so
solidly that the lower part may be stifE and unpalatable.
Hominy, cracked wheat, and the coarser grains
must be picked over before cooking, and are not
harmed by washing and soaking. The finer forms
may be sifted, for all grains are liable to invasions by
insects. All the prepared cereals are better if cooked for
a longer time than the usual printed directions indi-
cate. Double the time given on most packages is
none too long to make the grains wholesome and pala-
table. It is hardly possible to cook any grain too
long. Coarse oatmeal and cracked wheat should be
cooked several hours the previous day to be fit for
breakfast.
It isimportant to start with the right proportion of
water in making mushes, for the sticky consistency of
the cooked grains makes it difficult to add more after
the process is begun, and it is not easy to dispose of
any if too much is used at first. The proper quantity
of water depends upon the nature of the grain, the
size of its particles, and upon the dish in which it is
cooked.
The object in cooking cereals is to provide for the
absorption of water and the thorough cooking of the
starch. The larger and drier the grain, the more
time required to accomplish these results. Whole
is
grains are improved by soaking in cold water. To
prevent the formation of lumps, finely ground prepara-
i8 Home Science Cook Book.
tions may be mixed with cold water first. All others

should be put into boiling water.
Ordinary oatmeal needs four times its bulk of water,
cracked wheat, a little more. The rolled grains re-
quire but twice their bulk. Being crushed they ex-
pose much more surface to the action of the water
and heat, and therefore may be cooked more quickly
than the cracked oats.
Granulated wheat preparations (and their name is
legion) will need about four times as much water as
cereal, and must be mixed carefully to avoid lumps.
Corn-meal likewise requires three or four times its bulk
of water, and should be cooked for hours to be pala-
table and digestible. Use one teaspoon of salt to each
quart of water. Have the water boiling hot, add the
cereal gradually, letting the mixture cook rapidly for
a few minutes. Then place over boiling water to cook
slowly for a long time, covered and without stirring.
Rice can be cooked in a large quantity of water and
drained, which leaves the grains separate and distinct,
but this is wasteful unless the water is used in thick-
ening a soup.
Of the several cereals already cooked, which may be
served directly from the package or after slightly
heating, nothing need be said here, except that they
are convenient for emergencies and seem well adapted
to the use of some individuals who cannot enjoy other
preparations.
Cereals are sometimes cooked, in strained fruit juice,
in milk, or in soup stock when it is desirable to give
variety or increase the nutriment. Fruit may be
cooked with the grains ; raisins, dates, and apples are
best suited for this purpose.
Cereals. 19
Fresh or cooked fruits are excellent accompani-

ments to the breakfast cereals.
For hot weather cereals are often more attractive
served cold. They should be cookedthe previous day
and molded in individual or fancy shapes. Even if
served hot a moderately stiff mush will take the shape
of a mold if it can stand there for fifteen minutes
before being turned out to serve.
Mush Balls.
Season one pint of mush left from breakfast with
more salt, if needed, a dash of pepper, and a few drops
of onion juice. Shape in small balls, dip in melted fat,
and bake in a hot oven. Or roll in egg and crumbs
and brown in hot fat. Serve in place of potato.
Apple Farina.
Into one pint of boiling water, salted, stir one-
quarter cup of farina. As soon as thickened slice in
two good sized apples, and cook for one-half hour or
tillthe apples are soft. This may be molded and
served with whipped cream as a dessert.
Barley a la Strassburg.
Pour boiling water over half a cup of pearl barley,
and drain dry. Melt one tablespoon of butter in a
stew-pan; add the barley, and let it cook until slightly
browned and it has absorbed the butter. Then add
one quart of thin stock and let it boil until tender and
dry. Season with salt, and serve as a vegetable.
Hulled Corn.
Boil the whole kernels of yellow corn in soda water
or lye from wood-ashes till the hulls loosen. Allow
one tablespoon of soda for each quart of com. Then

wash in cold water, rubbing off the hulls. Boil the
corn till tender, changing the water once or twice at
first.
Few care to take this trouble, since the com already

hulled can be purchased in most large towns.
Hominy.
Pick over, wash, and soak over night in an equal
measure of cold water. Stir into a double measure of
rapidly boiling salted water, and cook for ten minutes
then put into a steamer and steam for several hours.
Hominy Cakes.
Break up one cup of cold cooked hominy with a fork,
and beat in one &gg and one tablespoon of melted
butter. Fry like griddle cakes.
Corn Mush or Hasty Pudding.

Mix one cup of corn-meal with one cup of cold water
and stir into one pint of salted boiling water. If the
meal is very coarse add a small quantity of white flour
to make a smoother mass for slicing. When thick
place in a steamer and cook for several hours. A cup
of corn-meal (costing one cent) cooked for several
hours will fill a brick-loaf bread pan with mush. The
pan should first be rinsed with cold water and the sur-
face of the mush afterward smoothed with= cold water.
When cold this is a solid mass ready to cut in slices
and fry. Other cereals may be prepared in the same
way. Baking powder cans may be used for molds.
Fried Mush.
Dip each slice in flour and cook in salt pork fat in a
Cereals. 21
frying-pan, or dip in melted fat and broil under the

gas flame.
Boiled Rice.
Pick over and wash one cup of rice, put into two
quarts or more of rapidly boiling salted water. Stir
at first to prevent any grains from sticking to the
bottom of the kettle. Let it boil fast for twenty
minutes or more until tender. Then drain thoroughly
and serve plain, or use for croquettes, timbales, etc.
One cup of raw rice will, when cooked, nearly fill a
quart measure.
Spanish Rice.
Fry half a cup of rice in a little butter until it turns
a light brown. Then pour on nearly one quart of
boiling water and boil the rice until soft. Fry two
large onions, four large tomatoes, and three green
peppers until soft. Add this to the boiled rice just
before serving. Add salt if necessary, and serve hot.
Turkish Rice or Pilau.

Wash one cup of and put in upper part of double
rice,
boiler with three cups of stock and strained tomato.
Cook rapidly directly over the fire for ten minutes
then place over water and cook till the rice is tender.
Season with butter, onion juice, salt, and pepper. Serve
with stewed lamb or chicken.
Rice Timbales.
Pick over and wash one cup of rice and boil in a
large quantity of salted water until nearly tender.
Drain thoroughly and put in a double boiler with one
cup of tomato or curry sauce. Let it cook gently till
the sauce is absorbed, ten to twenty minutes, then

pack in timbale molds and keep in a warm place until
ready to serve. Turn out around a platter of meat.
Rice Surprise.
Boil one cup of rice intwo quarts of boiling water
till and while warm line a mold. Fill
tender, drain,
with one pint of cold meat well seasoned and moistened
with one cup of tomato sauce, or with one cup of soup
stock mixed with one beaten egg. Cover with the
rice and steam or bake in a pan of water for about
forty minutes. Turn from the mold and serve with
tomato sauce.
Sweet Rice.
Boil one cup of rice in three pints of water until
every grain is dissolved and the water displaced by
thick paste of rice. Stir into it one cup of sugar, rind
of one lemon, and one teaspoon of salt. Beat one-half
cup of cream to a stiff froth and stir it into the rice.
Then mix in one-half cup of preserve juice, which
should be a bright color. Put into molds.
Rice Croquettes.
Steam one cup of well-washed rice in one pint of
boiling water, or milk and water, until very soft. Add,
while hot, one teaspoon of butter, the well-beaten yolk
of one egg, and a little hot milk if itneeds more moist-
ure. When cool, shape into small ovals, roll in crumbs,
dip in egg, roll in crumbs again, and fry. Or, after
shaping, press the thumb into the center of each, and
put in two boiled raisins or candied cherries, or half a
teaspoon of jelly. Close the rice over the center, roll
in crumbs, dip in egg, roll in crumbs again, and fry.

Bread. 23
Bread.
Warm bread for breakfast is an American custom to
which much dyspepsia has been attributed. Such
breakfast breads, if carefully mixed and thoroughly
baked, should not injure persons in good health.
With a gas stove, well baked hot bread can be on
the breakfast table in half an hour after the cook
enters the kitchen.
Since modem yeast cakes have made the rising
of bread over night unnecessary, perhaps fewer raised
rollsand muffins are served at the morning meal. The
second rising of such breads makes their preparation
a long process.
All types of bread are considered together here.
They are divided into groups according to the means
by which they are made light, or full of air, yeast,
soda with acids, and egg or beating.
Yeast Doughs.
Yeast, liquid, and iiour are the essential ingredients
in bread-making, and the proportions may be varied
according to conditions.
Sugar, shortening, and salt are used in varying
proportions, but even if they were omitted altogether it
would be possible to have wholesome, palatable bread.
Few households still depend on home-made yeast.
The dry yeast cakes are useful in isolated communi-
ties and in emergencies. In cities and large towns the
main dependence is the compressed yeast cake. Its
general appearance should be something like fresh
cheese, firm and solid, not soft and pasty, nor dark
colored and moldy. When only part of a yeast cake is

used, if it is cut off squarely the remainder may be
wrapped smoothly in the tin foil again and kept a

little longer.
It seems to be an open question whether it is more
desirable to use a small portion of yeast and allow the
dough to rise for a longer time, or a larger portion of
yeast and thus do the work more quickly. Until the
scientists work out this question for us the house-
keeper will find it convenient to vary the quantity of
yeast according to conditions.
The three important points to consider are the time,
temperature, and quantity of yeast where one must
;
be diminished, the others should be increased.

Fermentation is hindered by the presence of salt,
but hastened by a small quantity of sugar.
A large amount of sugar makes the dough so dense
that ttie yeast cannot expand readily. An excess of
shortening or an undue quantity of flour has much
the same effect.
The liquid may be milk or water, or half of each.
The milk supplies small quantities of sugar and fat
and nitrogenous matter, and presumably produces a
more nourishing loaf than that which is made with
water. Skimmed milk can be turned to good account
for this purpose.
It is desirable to have the liquid warm that the
dough may rise more
rapidly, and that the fat, sugar,
and salt may readily blend with the other ingredients.
When the liquid is cool enough so there is no danger
of cooking the yeast (below ioo« F.), that is added and
thoroughly mixed through the liquid, and next sufficient
flour is worked in to give the desired consistency.
Bread. 35
Bread flour dififers from pastry flour by containing a

larger proportion of gluten, though both are chiefly
starch. The nutritive value of a flour depends largely
upon the amount of gluten or nitrogenous matter
which it contains. Because of the presence of gluten,
wheat furnishes the best flour for yeast doughs.
When moistened, the gluten is adhesive and thus
retains the gas bubbles formed by the yeast in much
the same way that egg whites, when they are beaten,
gather in air.
There is such variation in flours thatimpossible
it is
to give exact recipes for doughs, but easy to learn

it is
certain general proportions, and experience must teach

the rest. Seven-eighths of a measure of bread flour
will make a dough as stiff as a full measure of pastry
flour. Asimple formula will be helpful in interpret-
ing recipes where the exact quantities of flour or liquid
are not stated.
One measure of flour to one of liquid makes a
batter.
Two measures of flour to one of liquid gives the
usual muffin mixture.
Three measures of flour to one of liquid makes a
softdough, but one that may be kneaded.
Four measures of flour to one of liquid is the usual
proportion for doughs to be rolled thin like pastry or
cookies.
Batters and mufiins can be stirred with a spoon.
Doughs are mixed more thoroughly and easily with a
knife.
The process of mixing bread shows in the softer
stages the batter, and drop batter, or muffin mixture.
A "sponge" is about half-way between those
26 Home Science Cook Book,
stages. Half the quantity of flour to be used is

mixed with the liquid and this is allowed to rise till
foamy, when the remainder of the flour is added. The
advantage of this division is that a little less flour is
required, since the first has time and room to swell
before the second is put in. The process is somewhat
shortened, because in the first stage there is less re-
sistance for the yeast to overcome, and the whole
sponge becomes yeast for the second stage.
Many old recipes for mixing bread give directions
for rubbing shortening into the required quantity of
flour and then adding the other ingredients and
sufficient liquid to make a dough that can be kneaded.
This is at best a long and awkward process, and noth-
ing is gained by it in yeast doughs when the liquid
should be warm and can be used to melt the fat.
Except in raised cakes, little or no fat is required in
yeast doughs.
It is customary to knead dough when first mixed
just enough to be certain that all ingredients are thor-
oxighly blended. Then it is put back in the bowl
(earthenware gives the dough a more even temperature
than tin) and covered while it is rising. Sometimes
the uncovered dish is placed in a bread raiser, where it
will be surrounded by moist warm air, or the surface
of the dough is brushed over with melted fat. These
precautions aid in preventing the formation of a dry
crust caused by the evaporation of the water on the
surface during the process of rising. Where the bread
raiser is not possible, the bowl containing the dough
may be set in a pan of warm water which is changed
to keep an even temperature. If the dough must
stand over night in a cool kitchen, the bowl is fre-
Bread. 27
quently wrapped in a blanket to prevent the escape

of heat.
Time is often wasted in kneading dough, though it
seems to be agreed that some kneading gives a better
texture to the bread.
After the dough has doubled in bulk it must be
shaped for baking and should be kneaded enough to
bring it into good shape and to redistribute the air
bubbles which have run together and formed larger
ones. No flour should be added at this stage, for
much time is required to work in a little flour at this
point. It is better to dip the fingers in melted fat if
the dough inclines to stick, or milk may be used
instead of the butter. First make smooth, round balls,
then by gentle rolling and pressure the finger roll may
be made, then continue the rolling till the strips can
be twisted, or serve as sticks for soup.
When rolls are to be cut out and folded, it is un-
necessary to knead the dough, for the pressure of the
rolling pin will equalize the air bubbles. Instead of
making the dough for rolls rich with butter or lard, it
is wiser to brush over the outside of the rolls with
melted fat when they are put in the pan.
The dough must be allowed to again double in bulk
and then it is ready to bake.
For fancy breads make a sponge first, and let the
mixture rise three times. For bread add all the flour
at once, knead slightly, and let rise till double in bulk.
The baking of bread is an important part in its
manufacture. In general, yeast doughs having risen
before being put in the oven will bear a higher degree
of heat at first than other doughs. Large loaves re-
quire a more moderate oven than rolls, in order that
the heat may penetrate evenly, but they must remain

a sufficient time to raise the center of the loaf to a
degree of heat that will insure the destruction of the
yeast. A moderate temperature often will allow the
dough to continue rising and sour in the oven. Even
in practical every-day cookery it is essential to remem-
ber that yeast must be treated like other forms of
plant life. When we want a seed to grow we must
provide suitable temperature, the right kind of soil,
and sufficient moisture. After the work of the yeast
is done, and a puffy mass of dough is the result, the
vitality of the yeast must be entirely destroyed by

great heat.
Bread —One Loaf.

One cup of milk, or half milk, half water, one-half
teaspoon each of salt and sugar, from one-fourth to
one whole yeast cake, according to time, softened in
water, and about three cups of bread flour. Mix thor-
oughly and knead into a smooth dough. Let rise till
double, shape, put in pan, rise again, and bake. If
preferred, this quantity may be shaped into a dozen or
a dozen and a half rolls.
Water Bread, virith Dry Yeast.

At noon, soften a dry yeast cake in a cup of warm
water and a cup or more of flour, cover, and
stir in
leave in a warm place till night, when it will be light.
In the bread pan put a quart of warm water, two
teaspoons of salt, two tablespoons of sugar, and two
of butter, the cup of yeast, and enough flour, white or
brown, to knead —about three quarts.
In the morning, divide the dough into loaves and
rolls, put in pans to rise again, and bake.
Bread. 29
Entire Wheat Bread.

Scald one cup of milk and melt in it one teaspoon of
butter and half a teaspoon each of sugar and salt.
When cool, add half a cake of compressed yeast,
softened in one-fourth cup of lukewarm water. Stir
in flour to make a dough stiff enough to keep its shape
— between two and three cups. Stir and cut it thor-
oughly with a broad-bladed knife, but do not knead it
until after it has risen to double its bulk and ready to
be shaped into a long, small roll for baking. Do not
bake it in a large, thick loaf. Let the roll rise until
light and double in size and bake in a hot oven about
half an hour. Mix in the morning, and it will be risen
and baked before dinner.
Entire Wheat Bread with White Sponge.

Graham or rye bread can be made in the same way.
One cup of warm milk, one-half teaspoon each of
salt and sugar, one-half yeast cake, softened in one-
fourth cup of water. Mix with one and one-half cups
of white flour. Let this rise until light, and then stir
in enough whole wheat flour to make a dough that
could be kneaded. Let it rise again till double in bulk.
Then shape into a loaf, rise, and bake.
One-fourth cup of molasses may be mixed with the
light sponge when the whole wheat flour is added.
Oatmeal Biscuit or Bread.

One cup of rolled oats, one tablespoon of lard, and a
little salt. Pour on two cups of boiling water. Let it
stand till lukewarm then add one-half cup of molasses
;
and one yeast cake, and flour enough to mold. Let it

rise, then shape, rise again and bake.
Rolls.
In a bowl put one tablespoon of butter or lard, one
tablespoon of sugar, one teaspoon of salt, and one pint
of scalding hot milk. Wben cool, if to rise over
night, add one-quarter yeast cake, softened in a little
water, and three cups of flour. In the morning, or
when light, add to this sponge about three cups more
of flour, or enough to knead. Let rise till double in
bulk. Then shape, put in pans, rise again, and bake.
Crumpets or English Muffins.

Mix like rolls without adding the second lot of flour.
Bake on a hot griddle, and turn when
in muffin rings
half done. The muffins may be made a little stiflfer
and be shaped with the hands.
Raised Muffins.
Mix and rise like rolls without adding flour the second
time. When light add two or three eggs, yolks and
whites beaten separately. Bake in gem or muffin pans.
Quick Bread.
Use the same proportions as for rolls, but increase
the quantity of yeast, using two or three cakes. Thus
it may be made and baked in two hours.
Bread Sticks.
Use well-risen yeast dough, that which is made with
milk preferred. Shape in small balls, then roll into
sticks a foot long. Do not let them touch each other
in the pan while rising. Bake till crisp.
Swedish Rolls.
Take enough dough to make one small loaf, roll one-
Bread. 3
quarter of an inch thick, spread with two tablespoons

of soft butter, sprinkle with one-fourth cup of sugar
mixed with one saltspoon of cinnamon and a few
currants or raisins. Roll like jelly cake, cut in one-
half inch slices, lay fiat in a pan, rise till double in
size, and bake.
Mush Muffins.
One cup of milk, scalded, one cup of hominy, oat-
meal, or other cooked cereal, one teaspoon of butter,
one tablespoon of sugar, one-half teaspoon of salt, one-
quarter of a yeast cake, about one pint of flour. Mix
thoroughly, let rise over night, or till very light, then
beat well, put in gem pans. Let them rise till double
in bulk, and then bake for about one-half hour.
Squash or Potato Rolls.

One cup of scalded milk, one tablespoon of butter,
one or two tablespoons of sugar, one-half teaspoon of
salt, one cup of sifted squash or sweet or white potato,
one-fourth to one-half yeast cake. Mix with three to
four cups of flour, or till stiff enough to knead. When
smooth let it rise till double, then shape, rise, and
bake like ordinary rolls. Or less flour may be used
and the mixture baked in muffin pans.
Fried Rolls.
Use a plain milk dough or the zwieback mixture.
When light cut out with a spoon, drop into hot fat, and
cook until brown. Or shape the rolls more regularly
and leave them on the board till light enough to fry.
Buns or Raised Doughnuts.

Mix together one ounce of butter, one-quarter cup
of sugar, one-half teaspoon of salt, one cup of scalded

milk, one-quarter to one yeast cake (according to
time), and one pint of flour. Let rise till double in
bulk.
Add one-half cup of sugar mixed with one-quarter
teaspoon of spice, one-quarter cup of fruit, and nearly-
one pint of flour. Knead well, let rise again, shape,
put in pans, let rise, and bake.
Omitting the fruit and adding one egg, the same
dough may be used for raised doughnuts.
Zwieback.
Scald one cup of milk ; when lukewarm dissolve in
it one yeast cake, half a teaspoon of salt, and flour
enough to make a soft dough. Let it rise until light
then stir in one quarter cup of melted butter, one-
quarter cup of sugar, and one egg unbeaten.
Mix thoroughly and add enough more flour to shape
it into a loaf. Let it rise in the pan until very light,
then bake in a quick oven, and when nearly done
brush over with sugar dissolved in milk. When cold
cut in one-half -inch thick slices and let them color and
dry in a moderate oven.
German Coffee Bread.

Cream two-thirds cup of white sugar, one egg, and
two ounces of butter. Work into
this one pint of light
dough, such as isready to mold into loaves. The
secret of success is in the thorough mixing. The
result must be a creamy, smooth batter, only to be
had by beating. Pour into a shallow buttered cake
pan. Let rise again. Sift sugar and cinnamon over
the top. Bake twenty minutes and eat warm.
Bread. 33
Cheese Rolls.
Into light bread dough work a tablespoon of butter.
Make into round cakes with a biscuit cutter. Spread
grated cheese over the tops freely double and bake
;
when very light again. These are particularly nice

when small and crisp, and served with salad.
Raised Dumplings for Stews.
Bread dough made with shortening and well risen
may be cut in small shapes and cooked with a meat
stew for dumplings. Let them rise a little while after
shaping, put into the boiling stew, cover closely, and
cook fifteen minutes.
Fried Bread Sticks.

These are made by shaping the raised bread dough
into small pipe-stem rolls. After they have risen
again till very light, drop them into hot fat and cook
brown.
till
Raised Griddle Cakes.

Mix one cup of warm milk, one tablespoon of butter,
one teaspoon of sugar, one half teaspoon of salt, one-
fourth yeast cake, and one cup of flour. Let it rise
over night; in the morning add one egg, yolk and
white beaten separately.
Buckwheat flour, or half corn-meal and half white
flour, may be used in the same way.
Quick Doughs.
General Directions for Mixing.
Arrange fire and dishes for cooking, measure every-
thing before mixing any, sift dry materials, add liquids,
mix thoroughly, and cook immediately.
Two or three even teaspoons of baking powder
usually are equal in leavening force to one rounding
teaspoon of cream of tartar and one-half level teaspoon
of soda, or to one-half teaspoon of soda when used with
one cup of sour milk or one cup of molasses, and changes
in recipes may be made accordingly.
The use of sour milk has been condemned because
of the tendency to use an excess of soda with it. But
thick, sour milk is not so variable in acidity after all,
and the use of one even teaspoon of soda with each
pint of such milk is safe and satisfactory. Soda is
cheap and sour milk is also, while cream of tartar and
baking powder are expensive, so those whose income
is limited do well to master this process.
For the convenience of the average family the fol-

lowing recipes all have a pint of flour or meal as their
basis. Smaller or larger quantities are easily made.
Once the general proportions and the office of each
ingredient are learned, it is easy to make many varia-
tions. The
process of mixing is practically the same
in all The ingredients are mentioned in the
cases.
order in which they are to be put together. The flour
is siftedbefore measuring and sifted again to mix the
other materials with it.
Quick Dovighs. 35
Butter, beef drippings, or other fats may be used

according to the appropriation for expenses.
Biscuit.
Sift together one pint of flour, three teaspoons of
baking powder, one-half teaspoon of salt. Rub one
tablespoon of shortening into the flour. Mix as soft as
can be handled with two-thirds cup of milk or water.
Roll, cut, and bake.
Quick Dumplings for Stews.

Leave out the shortening in the biscuit dough and
use enough milk to mix soft drop from the spoon into
;
the boiling stew, cover, and cook rapidly for ten minutes.
Muffins.
Sift together one pint of flour, two teaspoons of
baking powder, one-half teaspoon of salt, and one
tablespoon of sugar. Add one tablespoon of shorten-
ing melted, one beaten egg, and one cup of milk. Mix
thoroughly and bake quickly.
Blueberry Muffins.
Take the same quantities as for muffins, but use a
milk and add one cup of blueberries.
little less
Chopped apple may also be used in muffins.
Tea Muffins.
Use one-fourth cup each of sugar and shortening
and two or three eggs and proceed as in plain muffins.
Rye Muffins.
Sift together one cup each of rye meal and white
flour, two teaspoons of baking powder (or one of cream
of tartarand one-half of soda), one-half teaspoon of

salt,and one tablespoon of sugar. Mix with one
beaten egg and one cup of milk.
For Graham Muffins substitute graham meal for rye.
Graham Drop Cakes.

Sift together one and one-half cups of graham meal,
one-half teaspoon each of salt and soda, one-fourth cup
of brown sugar. Mix into a stiff batter with one scant
cup of sour milk. Drop by spoonfuls on a buttered
pan and bake about fifteen minutes.
Drop Doughnuts.
Sift together one pint of flour, two teaspoons of bak-
ing powder, one-half teaspoon of salt. Add one-half
cup of sugar, a little spice, and mix into a soft dough
with one beaten egg and one-half cup of milk. Flavor
with cinnamon or nutmeg. Drop by teaspoonfuls into
hot fat and fry as usual. This quantity should make
about two dozen balls.
Shortcake.
Sift together one pint of flour, three teaspoons of
baking powder, and one-half teaspoon of salt. Rub
in one-fourth cup of butter. Mix into a soft dough
with about two-thirds cup of sweet milk. Divide
into two parts, roll each to fit the pan, put in one,
brush with melted butter, and place the other on top,
or bake in two pans if liked more crusty. If to be
baked in a square pan, with a knife dipped in melted
butter carefully cut across the cake twice each way,
dividing it into nine portions. When baked each
division should separate readily. Bake twenty
minutes or more.
Quick Doughs. 37
Individual shortcakes are made by cutting like
biscuits and putting together with butter between.
Scones.
Make a rich biscuit dough. Roll out to fit a round
tin. After the dough is in the pan divide in quarters,
cutting almost through it. Glaze with yolk of egg
and sugar.
Apple Dumplings.
Roll biscuit or shortcake dough till one -half inch
thick, or divide in six portions, and pat each into a
round shape. In each fold an apple cored and pared.
Steam or bake forty-five minutes, or till the apples
are soft. Other fruits can be substituted for apples.
Prune Loaf.
One-half pound of prunes; wash, soak, cook in
water until tender enough to remove the stones.
little
Cut each prune into quarters and add one-half cup of
sugar. Make dough as for baking-powder biscuits;
roll out thin and so that the length is twice the
breadth. Spread the prunes over this, keeping within
an inch of the edges. Roll like jelly cake, pressing
the ends firmly so that the fruit cannot escape. Place
the roll in one side of a granite pan, pour over and
around it one-half cup of sugar, a pint of hot water,
and a tablespoon of butter. Bake, basting frequently
and watching closely to prevent burning. Add more
water as needed. Serve with its own sauce or with
the addition of cream.
Any fruit may be substituted for the prunes.
This may be cut in slices, like the Swedish rolls,
before baking when time is limited.

Surprise Rolls.
Make a shortcake dough. Mince cooked chicken and
season highly, mix with a thick white sauce form in
;
small finger-sized rolls. Wrap each with a thin layer of

dough bake in hot oven serve hot or cold.
; ;
Brown Bread.
Sift together one pint of corn-meal, one pint of rye
or entire wheat, or one cup of rye and one cup of white
flour, one teaspoon of salt, and two teaspoons of soda
then mix with one pint of sour milk and one cup of
molasses and add a little water if too stifiE.
Grease coflEee or baking-powder cans, fill them
about half full with the batter, cover, and steam three
hours or longer.
Corn Cake.
Sift together three-quarters cup each of corn-meal
and flour, one-half teaspoon each of salt and soda, and
one tablespoon of sugar. Mix with one beaten egg
and one cup thick sour milk. Bake about thirty min-
utes in one pan, or less time in mufiin pans.
Corn Dodgers.
Scald corn-meal with an equal bulk of boiling water,
salt slightly,and spread in a thin layer in a well-
buttered shallow pan. Put bits of butter on top, and
bake for half an hour or more.
Scalded Corn Cake.

Scald one cup of corn-meal with one cup of boiling
milk or water, spread one tablespoon of melted butter
over the top, and leave over night. Then mix with
one tablespoon of sugar, two beaten eggs, three-
Quick Doughs. 39
fourths cup of thick sour milk, and sift in one cup of
flour with one-half teaspoon of salt and one-half tea-
spoon of soda. Bake in muffin pans or in a thin sheet
for half an hour.
Southern Corn Bread.

Mix one and three-fourths cups of white corn-meal,
one-half teaspoon of soda, one-half teaspoon of salt, one
egg, one cup of buttermilk, and two tablespoons of
melted butter. Pour in a hot greased pan, and cook in
moderate oven for thirty minutes, or until a rich brown.
Oatmeal Gems.
Pour one cup of boiling water over one cup of oat-
meal, or any of the steam-cooked cereals, and let it
stand over night. Mix one cup of bread flour, two
level teaspoons of baking powder,
and one-half teaspoon
of salt, and morning add this to the soaked
in the
meal. Add milk enough to make a batter stiff enough
to drop from the spoon. Bake in hot buttered gem
pans "about twenty minutes.
Egg Bread, Batter Bread, and Spoon Bread.

One of the delicious things in Southern cookery is
known by these names in different sections of the
South. a method of using left-overs in the
It offers
and cereals. Scald a cup of white
line of rice, grits,
corn-meal with one cup of boiling water. Add half a
teaspoon of salt, a cup of cooked rice, grits, or any
other cereal, three eggs well beaten, two teaspoons of
baking powder, one and a half cups of milk. Bake in
an earthen dish until firm like a baked custard. It is
sometimes prepared in a thin sheet, but is usually two
inches thick.
Pop-Overs.
Into a bowl put one cup of flour,one cup of milk,
one eggy and a saltspoon of salt. Put in the egg
beater and stir gently for a moment then beat vigor-
;
ously until perfectly mixed and full of air. Have the

gem pans already buttered, and fill them even full
with the mixture bake in a moderate oven for a half
;
hour or longer. Each cake should be at least twice as

large as when it went into the oven, and dry and crisp
all over. If taken out too soon they will shrivel and
be moist and flabby*
For variety use half rye or all entire wheat flour in
place of white flour.
Put a quarter of an apple or a piece of banana into
each pop-over cup before putting into the oven. The
batter will rise around and nearly cover the fruit.
These may be served with sauce for dessert.
Maize Muffins.
Beat together three-fourths cup of flour, one salt-
spoon of salt, one egg, one cup of milk. Last, add
one cup of cerealine or cream of maize. Bake in pop-
over cups or round gem pans.
Yorkshire Pudding.
Beat together till smooth one cup of milk, one-half
cup of flour, two eggs, and one-fourth teaspoon of salt.
Bake like pop-overs in cups, or in one shallow pan,
basting several times with the fat from roast beef.
Serve with the meat.
For a breakfast or luncheon dish add one-half cup of
bits of meat from a roast and serve with any left-over
gravy or tomato sauce.
Quick Doughs. 41
Graham Gems.
The oven must be considerably hotter than for any
other cooking. Place iron gem pans on this hot stove,
and while they are heating, stir the graham flour and
water (and a pinch of salt added) constantly and
vigorously, mixed to about the consistency of fritter-
batter. When the pans are so hot as to melt immedi-
ately a bit of butter dropped in them, turn in the
batter, filling each pan even full. Then wait till
the batter begins to form into little bubbles around
the edge of each gem pan. Just^ when bubbles en-
tirely surround each pan, without stirring or shaking
the bread mixture in the least, transfer the pans to
the hot oven. There is hardly any danger of having
an oven too hot. After this the oven must not be
opened for twenty minutes, because it is heat that
raises the bread, and it must not be slackened. Prac-
tise will do much for a graham roll maker.
Rhode Island Corn Cakes.

Use the fine white Rhode Island corn-meal,"not gran-
ulated. Just dampen with boiling water, first mixing
in a little salt, one saltspoon to one cup of meal. Thin
with cold milk, but have them stiff enough to keep
their shape on the griddle. Drop in small oval forms
in a hot griddle, greased with butter or salt pork fat.
When brown put a bit of fat on top and turn over, and
when done place them in the oven a few minutes. If
mixed just right, they will pufE up and stay up, and be
very light and sweet.
Griddle Cakes.
Into one pint of sifted flour mix one-half teaspoon
of salt, three teaspoons of baking powder, and one
teaspoon of sugar. Beat two eggs until they are very

light, turn into them one cup of milk, but do not stir
much, as that destroys the lightness of the eggs. Stir
the egg and milk mixture into the flour, add two
tablespoons of melted butter, beat well, and then add
enough more milk to make a batter about like thick
cream. Beat the batter vigorously and especially be-
fore each frying.
To secure the crisp edges and texture of a regular
fritter, use considerable fat and fry the cakes in an
ordinary spider, dro'pping the batter from a spoon in
small portions into the hot fat but for the smooth,
;
delicate, brown surface similar to that of an oven-

baked cake, use a large griddle, which must be made
uniformly hot, and then rub the surface all over with
a bit of ham or pork rind held on a fork, leaving just
the merest film of grease. This coating of grease,
being free from moisture that always accompanies
butter, will form no steam bubbles, which, as they
burst, leave a bare spot on the griddle and an un-
browned spot on the cake. Drop the batter from the
end of the spoon, making the cakes round and of uni-
form size. When full of bubbles and before they
look dry on the top, turn them over with a cake turner
or a broad knife. If any portion of the batter spatters
out on the edge, push it immediately up to the cake
that there may be no waste and no ragged edges.
When they stop puffing, they are usually brown and
done.
With a new soapstone griddle, no greasing will
be required. Many people prefer to rub a common
griddle with salt, using no fat whatever, and if the
Quick Doughs. 43
griddle is smooth and hot, the cakes will not stick, but
they lack the flavor which the fat gives them.
Serve with butter or maple or fruit sirup.
Steamed Bread,
Put stale bread, loaves, slices, rolls, or muffins, in a
steamer over rapidly boiling water. Be careful in
removing the cover not to let water drip on the bread.
Another way of reheating bread is to dip the crust
of the bread quickly in water, and put in a covered pan
in the oven for a few minutes.
Toast.
Cut stale bread in thin, even slices, not over one-
fourth inch thick. Place them in a fine wire broiler,
and move the broiler over a clear fire, or under the
broiling burner of a gas range, and turn often, until
the bread is a uniform golden-brown color. Let the
moisture dry out before the outside browns, then the
toast is crisp throughout and does not become flabby
afterward.
Toast for Garnishing.

Cut the bread into rounds with a large cake-cutter
before toasting, or remove the crusts and cut into
oblong pieces or cut into small squares or diamonds.
;
For a border, cut, after toasting, into inch and a half

squares, and then diagonally into triangles.
Rye Cakes in Cream,

Make a quick biscuit of half rye meal. Roll thin,
cut in squares, and bake. Split while warm and put
into thickened cream or a white sauce, and serve.
Milk Toast.
Put a pint of milk into a large saucepan, add an
ounce of butter, and let the milk scald. Have tlie
bread toasted till very dry, but not burned. Put the
slices in the milk and heat till quite soft. Remove to
a dish and pour the milk over them.
Cream Toast.
Make a thin, white sauce. Dip the dry toast quickly
in hot salted water or milk put it in a deep dish and
;
pour the thickened cream over each slice. Or thicken

hot, thin cream with flour mixed smooth with cold
cream. Use one tablespoon of flour for each cup of
cream and cook at least ten minutes.
Rye and graham muffins, com cake, and brown
bread may be cut in convenient pieces, toasted, and
served in a white sauce. These should not stand long
after dipping, as they incline to crumble more than
raised bread.
Brewis.
Use stale bread, white or brown, or a mixture.
Prepare in a buttered saucepan, or a pudding dish in
the oven, or in a double boiler. Cut or break the
bread in convenient pieces, cover with milk, and cook
gently until soft, adding more milk as it is absorbed.
Use butter and salt if needed.
The shape of the bread will be less distinct than in
toast, but should not be too pasty.
Continental Toast.
Beat one or two eggs for each cup of milk and add
one-fourth teaspoon of salt and one teaspoon of
sugar. Dip slices of stale bread in this, and pile
Quick Doughs. 45
them up on a plate. Wlien all are done, moisten any
hard parts again. If soaked too much the slices will
break, for this reason the pieces should not be very
large. Brown one side and then the other on a hot
greased griddle or frying-pan. Serve in place of
griddle cakes.
Crumbs.
For bread sauce and for most puddings the white
portion of a stale loaf is preferred. Remove the crusts
and grate the loaf, or break in sections and rub them
together. The crusts and odds and ends not suitable
for croutons should be dried, rolled, and sifted. The
oven should be moderate so that the crusts will be-
come crisp without browning. Two grades of crumbs
should be kept — fine ones for croquettes, and coarser
ones for stuffing and escallops. A meat chopper will
grind the bread fine with less effort than a rolling
pin. Bread-crumbs are best for croquettes and most
stuffings. Cracker crumbs are preferable for the top
of anything which must cook a long time.
Buttered Crumbs.
Melt one to two ounces of butter for each cup of
crumbs. Stir the crumbs in the butter till it is all
absorbed and every crumb has a share.
Croutons.
These should be made from stale bread, cut into
slices about one-third of an inch thick, then into dice.
They may be browned in the oven or cooked in
butter in a frying-pan, tossing them about until
slightly browned or fried in deep fat.
Eggs.
Boiled Eggs.
Put eggs in a saucepan of cold water and heat. B7
the time the water boils the eggs will be ready to eat.
Or put the eggs in boiling water and place the dish
containing them where the water will keep hot, but can-
not boil. In five minutes the white will be soft and jelly
like. In ten minutes the yolk will begin to be firm.
Water at 180° is about right for cooking eggs. Much
depends upon the age of the egg. The fresher the
egg, the longer it takes to reach a given degree of
hardness.
For hard eggs cook in water of moderate heat for
half an hour or longer.
Poached or Dropped Eggs.

Break raw eggs and turn into a cup without break-
ing the yolk. Then slip gently into a shallow pan of
salted boiling water. A small quantity of lemon juice
or vinegar in the water aids in keeping the egg in
good shape. With a spoon dip some of the water
over the egg that it may be cooked evenly on top.
When the white is firm take up the eggs with a skim-
mer and place on a slice of toast. Egg poachers or
muffin rings are used for the same purpose.
Eggs may be poached in milk, or in soup stock,
tomato sauce, or any gravy which afterwards is
poured over the toast on which they are to be served.
The toast may be spread with melted cheese or with
any minced meat or fish, such as anchovy paste. A
poached egg may be served on a fishball.
Eggs. 47
Eggs Poached with Tomatoes.

Cut in small pieces one onion and three tomatoes
and a small green pepper. Cover with water and stew
until well done. Strain through a colander and add
a teaspoon of sugar, with salt to taste.
Pour this into a frying-pan. Break five eggs care-
fully into the hot liquid. When the eggs are suffi-
ciently firm, serve all together.
Baked Dropped Eggs.

Cut stale bread into slices three-fourths of an inch
thick, then cut into rounds with a large round cutter,
having as many pieces of bread as the number of
eggs to be cooked. From the center of the bread cut
out a little of the soft part, and toast the round pieces
a golden brown on each side. Butter a large shallow
plate and put in the toasted rounds break an egg into
;
the center of each piece of toast, being careful not to

break the yolk. Sprinkle each egg with salt and
pepper, put on small pieces of butter, and pour a little
cream or milk between the rounds of bread. Bake
until the egg is cooked, in a moderate oven.
Shirred Eggs.
Butter egg shirrers or ramekins. Break an egg
into each, season slightly, and bake until the whites
are firm. The dishes may be lined with crumbs or
chopped ham or cheese or parsley before putting in
the eggs.
Eggs Baked with Cheese.

Spread slices of toast, slightly hollowed out in the
centre, with grated cheese, seasoned, and moistened
with milk. Break an egg into a cup, and turn on
each slice, keeping the yolk whole. Put a bit of butter
or a teaspoon of cream on top, and bake for eight or
ten minutes.
Baked Eggs with Ham.

Into one cup of thick white sauce stir one cup of
finely minced ham. Add a little pepper, and salt if
needed. Heap this in the center of a hot platter.
Heat and butter six small earthen cups, break an egg
into each, and bake in a pan of hot water until the egg
is firm. Slip them out of the cups around the meat.
Buttered Eggs.
Allow one teaspoon of butter to each egg, and melt
it in an omelet pan. When hot, break and slip in the
eggs and let them cook till firm, turning when half
done. Do not allow them to brown. Add a little
more butter if needed to prevent the egg from stick-
ing. Serve with brown butter sauce.
Fried Eggs.
Use a quantity of ham or bacon fat. Break the
eggs into a saucer, slip them in and dip the fat over
them just as water is dipped over poached eggs.
Eggs Scrambled with Onion.

Melt two tablespoons of butter in the saucepan, and
cook in it one tablespoon of finely chopped onion
directly over the fire till yellow. Have three or four
eggs slightly beaten with one-half cup of milk, and
seasoned with salt and pepper. Turn this mixture
into the butter and onion, set the pan over hot water,
and cook till thickened, stirring often. The flakes of
yellow and white may be distinct or the whole blended.
Eggs. 49
The onion may be omitted, or other flavors substituted,
such as asparagus, peppers, mushrooms, green peas,
etc.
Coddled Eggs.
Allow one-fourth cup of milk for each beaten egg-,
and cook together in a double boiler, like a soft cus-
tard, till it thickens. Then season and serve on but-
tered toast.
Creamed Eggs.
Have ready one cup of hot white sauce seasoned as
desired. Mix in the beaten yolks of three eggs and
cook over hot water begins to thicken, then fold
till it
in the egg whites beaten stiff. Cook till firm, and

serve hot, heaped on slices of buttered toast.
Goldenrod Eggs.
Chop the whites of three or four hard-boiled eggs,
and mix with one cup of white sauce, seasoning as
desired. Pour over strips or rounds of toast. Rub
the yolks of the eggs through a strainer over the
whole.
Eggs in Cases.
Line buttered cups with a paste made of chopped
cooked meat or fish, bread-crumbs, milk, and beaten
egg. Drop a raw egg in the center of each, cover with
the paste, and put the cups in a steamer to cook for half
an hour or till the eggs are firm. Turn out of the
molds and serve hot. Hard-boiled eggs may be used
as a garnish. A white sauce may or may not be served
with these. Chicken, veal, lamb, ham, or fish can be
used in this fashion.
Egg Timbales.
Beat four eggs, mix with one cup of milk or stock,
season highly with salt, pepper, and onion juice.
Strain into small molds and steam or bake until firm.
Turn out and serve hot with a tomato or mushroom
sauce.
Meat or Egg Timbales.

Fillbuttered molds lightly with alternate layers of
meat and stale bread-crumbs. Gradually pour in the
egg timbale mixture and cook until iirm. Turn out
and serve with a sauce.
Stuffed Eggs.
Boil six eggs thirty minutes. Remove the shells
and cut carefully lengthwise. Remove the yolks and
put the two whites of each egg together that they may
not become mixed. Rub the yolks through a gravy
strainer and add to them three teaspoons of cold
boiled ham chopped fine and mashed to a powder, a
few drops of onion juice or any favorite ketchup or
sauce, and enough melted butter to moisten the mix-
ture to a smooth paste. Fill the whites just level with
the mixture, press the two halves together, being care-
ful to fit them just where they were cut. Add the
remainder of the yolk mixture to a white sauce. Pour
this over the eggs, sprinkle lightly with fine, buttered
cracker crumbs and bake a few minutes or until the
crumbs are slightly colored.
Egg Baskets.
Shell hard-boiled eggs, cut a slice from either end,
and cut in halves crosswise. Rub the yolks smooth, add
an equal bulk of fine chopped meat or fish. Moisten
Eggs. 51
with melted butter season with

; salt, pepper, mustard,
etc. Shape in balls like yolks and place in the baskets.
Serve with white sauce and garnish with toast-points
or use cold for salads or for picnics.
Curried Eggs.
Dip rounds of toast in a curry sauce on each slice
;
put half a hard-boiled egg cut lengthwise, cut side

down, and pour the remainder of the sauce over the
eggs.
Eggs with Fish.

Take what is left of boiled or baked fresh fish, re-
move the bones and skin, and warm it in hot milk
enough to moisten. Turn it out on a platter. Poach
three or four eggs and lay them on the fish. Mix one
tablespoon of chopped parsley, a few grains of cayenne,
and a little salt with two tablespoons of butter melted.
Pour this evenly over the eggs, and serve at once and
very hot.
Scotch Eggs.
Shell six hard-boiled eggs and cover with a paste
made of one-half cup of stale bread-crumbs cooked soft
in one-half cup of milk, one cup of lean boiled ham
minced very and seasoned with cayenne and one-
fine
fourth teaspoon of mustard and one raw egg beaten.
Roll slightly in fine bread-crumbs and fry in hot
deep fat a delicate brown. These are nice for picnics,
or to serve with salads.
Egg Cutlets.
Boil eggs twenty minutes, and when quite cold shell
them and cut in two lengthwise. Have ready one
tablespoon of butter melted and on a hot plate, add

to it a little salt and pepper one egg beaten with one
;
tablespoon of cold water on another plate, and fine dry

'^fread-crumbs on still another. Dip the egg halves
first in the melted butter, then in egg, then in crumbs,
and fry in deep fat. Serve with curry sauce.

Omelet.
Beat two eggs slightly add one saltspoon of salt
;
and half as much pepper, and two tablespoons of milk,

water, stock, or fruit juice. Pour into the omelet pan
in which one tablespoon of butter has been melted.
Shake gently, and^with a fork orpalette knife roll or
scrape toward one side of the pan. When creamy turn
on to the other side, and when slightly colored, serve
at once.
Omelet Souffle or Puffy Omelet.

Separate the yolks and whites of two eggs. Beat
the whites stiff, add the yolks and beat again add two
;
tablespoons of milk, season with salt and pepper and

pour into a small frying-pan in which one teaspoon of
butter has been melted. Shake the pan gently to pre-
vent sticking when firm, fold and serve immediately.
;
Variations in Omeiets.
From one-fourth to <6ne-half cup of any hot meat or
vegetable minced and seasoned may be mixed with an
omelet before cooking, or be folded into it just before
serving.
Asparagus Omelet.
The tender tops are preferred, and after cooking
should be drained and heated in butter.
Use cauliflower, celery, etc., in the same way.
Eggs. S3
Bacon Omelet.
Cook an omelet in bacon fat instead of butter, and
serve, garnished witli crisp curls of bacon.
Bread Omelet.
Soak one-balf cup of crumbs in one-half cup of milk,
and mix with the eggs before cooking.
Cheese Omelet.
Parmesan, Gruyfere, or any dry cheese may be
grated and sprinkled over the omelet before folding.
Cheese may be added to the bread omelet.
Creamy Omelet.
Mix one-half cup of white sauce with an omelet before
cooking, and pour another half cup around it before
serving.
Ham Omelet.
Sprinkle fine chopped ham over the egg mixture as
soon as it is put in the frying-pan.
Jelly Omelet.
Sweeten the omelet slightly when mixing, and
spread one or two tablespoons of warm jelly over it
before folding
Macedoine Omelet.
Have ready a mixture of vegetables, hot and
seasoned, and fold into an omelet.
Oyster Omelet.
Parboil, drain, and cut up the oysters, and serve in
and around the omelet.
Parsley Omelet.
Put one tablespoon chopped parsley in the omelet
before cooking.
Spanish Omelet.
Fold in a mixture of tomato, mushrooms, and green
peppers stewed in a little butter, or serve with a
Spanish sauce.
Tomato Omelet.
Fry three slices of bacon crisp, remove it, and in
the same fat codk one sliced onion until light brown.
Beat three eggs ^lightly, seasoii with cayenne, add
three tablespoons of thick stew^ tomato, the fried
onions, and the crisp bacon, finely crumbled. Turn
into a greased omelet pan, and pick it up with a fork
as the egg thickens, then let it color slightly, roll over,
and turn out on a hot platter.
Other recipes for dishes suitable for breakfast will

be found under " Luncheon " and under " Dinner."
Luncheon.
Luncheon.
Ltincheoii is the meal at which to use up left-overs.
Ability to ti|p left-overs wisely indicates wide culinary
knowledge on the part of housekeeper or cook. The
second appeafance of any article of food should not
suggest th^lrorst, nor should much time or new
material be expended in its preparation.
It is not necessapy- to have a different recipe for
each special kind (^êat, fish, or vegetable, but rather
to classify all recipes under a few .heads, and then
adapt the material at hand to the general process.
Soups, stews, hashes, scallops, croquettes, fritters,
salads, timbales,and souffles are standard processes,
and once the general- formula is learned almost any
material may be used for e^ch.
It is seldom wise for a household employing few
helpers to buy new material to convert into elaborate
"made dishes," but often from several bits an at-
tractive entree may be evolved with little labor.
If the material is limited it may be extended mar-

velously by the judicious usa/ofimilk, eggs, crumbs,
and seasoning. v^'
Unless there is milk or stock, few soups are

possible.
Stews require time for preparation, salads imply^the
use of something greenj fritters and croq-flettes mean
frying, and soufE^s are undesirable when" eggs are
four cents aêce. Thus we may select the one dish
best adap^ to our conditions.
57
Emergency Luncheons.
Sometimes we read of menus evolved under pres-
sure, or at short notice, from the contents of cup-
boards which rival Mother Hubbard's in- barrenness.
Many of these feasts would be impossible without the
lamp of a genie or the aid of a fairy godmother.
A cold chickefit or a portion of a leg of mutton is
usually an essential upon which to build such repasts,
but there may be occasions when even such viands are
wanting. For her own peace bf niind every house-
keeper should be prepared to meet the common emer-
gencies which may be the result of heavy storms,
sudden company, or the failure of expected supplies.
One shelf of the storeroom (not too easily accessible)
should contain a dozen or more assorted cans, chosen
with spec^l reference to the preparation of a full
meal on shdrt order. With these should be kept a card
of plain directions, for one's ideas sometimes vanish on
such occasions. This shelf should be kept strictly for
emergency use, and restocked as soon as exhausted.
Such a resort is imt essential for the city house-
keeper, for the comer grocery will supply her needs at
short notice but it is a great comfort in the country
;
house, where the nearest grocery may be miles away,

and its supplies not of the best.
Spme housekeepers pride^ themselves on never
serving canned foods, consideTjpg their use an indica-
tion of inefficiency. Others are not yef convinced of
the wholesomeness of canned foods, arid therefore
decry their continual use. The cost of such foods of
Emergency Luncheons. 59
the best quality prevents their use in other house-
holds. But none of these objections are valid in the
case of emergencies.
No one would claim that canned foods are to be
chosen when fresh ones are available, but the ease
in keeping them and quickness of preparation are
great advantages at times.
Among the most useful canned foods are the sal-
mon, shrimp, and chicken for fish and flesh the corn,
;
peas, tomatoes, and celery for vegetables; peaches,

cherries, and grated pineapple for fruits. The shelf
should be supplied with one or two cans of each class.
Where milk is not^ ea^gily procured, a few cans of
evaporated cream are desirable. This is unsweetened,
and therefore may be used for soups. Other things
convenient in the household at any time, and which
should be kept on hand, are prepared flour, gelatin,
beef extract, dried herbs, mushroom ketchup, or some
good table sauce. A cooked salad dressing may be
kept indefinitely, while a mayonnaise is quickly pre-
pared when eggs, oil, and vinegar are available.
Butter, sugar, eggs, potatoes, crackers, stale bread,
rice, and macaroni usually are to be found in a store
closet otherwise bare.
Canned salmon or chicken will give us croquettes
or a casserole with rice, or may be served with a curry
sauce in a border of rice, or with a cream sauce on
toast. Canned chicken soup may be served as it
comes, or used like stock in more elaborate soups.
Peas may be served plafn or sifted, and made into a
chartreuse or timbale, or into a cream soup. Aspara-
gus may be used in the same ways.
The tomatb can is one of our most faithful allies.
6o Home Science Cook Book.
It maygive us a plain tomato soup, or the mock
bisque, or a sauce to serve with rice, macaroni, or
meat, or, combined with gelatin, we have the tomato
jelly salad, available when green salads are not.
With a supply of canned fruitand prepared flour a
wide range of desserts is possible. The prepared flour
may be obtained in small packages, or may be made at
home by mixing the usual proportions of flour and
baking powder. Then it is easy to have steamed roly
poly pudding,' fruit dumplings, and shortcakes.
By the substitution of the strained fruit pulp and
juice, or the grated pineapple for orange juice in an
orange jelly or charlotte, we may obtain several
varieties of fruit sponges or jellied fruits.
Thus it is easy to see how our emergency shelf may
provide several different menus —
as below. The last
probably requires more time for preparation than is
usually at our command in most emergencies, but
serves to show the possibilities of our dozen tin cans.
Consomme Royal.
Salmon Loaf.
Timbale of Green Peas.
Peach Dumplings.
Scalloped Salmon.
Croustades of Asparagus.
Chicken Salad.
Pineapple Sponge.
Green Pâ Soup.

Casserole of Chicken.
Corn Pudding.
Tomato Jelly Salad.
Apricot Shortcake.
The School Lunch Basket. 6i
The School Lunch Basket.

Few public schools are as yet prepared to provide
lunches on their premises, though several successful
experiments will encourage other towns and cities to
do likewise. But for many children in city and coun-
try the distance from home is so great, or the school
sessions so long, that the lunch basket is a necessity.
The child who spends most of his day in a school-
room, not too well ventilated, requires a lunch very dif-
ferent from that he might take for an all day excursion
in the open air. The food should be simple in quality
and limited in quantity there shotfld not be a great
;
variety in any one lunch, but throughout the week or

month there should be constant change, that nothing
becomes monotonous. Too often the lunch baskets
are filled with sweetmeats rather than substantial ar-
ticles of food, yet it is as easy to prepare the latter
as the former, and to put them in attractive form.
The element of surprise will give relish to food that
would be little appreciated otherwise, and may be
managed by diplomacy on the part of the mother, or
whoever packs the basket. Do not ask a child at the
breakfast table what he will have for lunch, and then
pack it before his eyes.
A lunch basket must be well aired over night; if

napkins and crumbs are allowed to remain in it until
the next day's lunch is packed, odors and flavors will
invariably remain to affect the next food packed in the
basket. Nor is it appetizing to have one article of
food placed in such close neighborhood to another that
one adheres to the other, or the flavors mingle. Paraf-

fin paper wrapped around sandwiches and cakes will
keep each distinct, moist, and in good shape.
It is quite possible to plan twenty different lunches
'and thus give a complete change every day in a
month, and the order may be varied when the same
articles are used a second time.
Almost endless changes may be made in the filling
of a sandwich. A cup custard is digestible and nourish-
ing if not overcooked simple puddings may be cooked
;
in cups, and thus be in convenient form for the lunch

basket. Fruit, raw or cooked, is always in order, even
in cold weather canned fruits are carried easily in a
;
jelly tumbler; milk or lemonade may be packed in a

flask or wide-mouthed bottle with a screw top. Let
the child have a special spoon, which is put back in the
basket as soon as washed, then it is always ready and
the family spoons do not get scattered.
The lunches suggested will serve to show how great
a variety may be obtained from ordinary materials.
1. Corned beef, graham muffins, buns, milk.
2. Egg sandwiches, wafers, glass of canned fruit.
3. Buttered rolls, Dutch cheese, chocolate cake.
4. Sliced ham, bread and butter, ginger cookies,
baked apple.
5. Fishballs, graham bread, bananas.
6. Cheese sandwich, cookies, apples.
7. Cold roast beef, bread and butter, molasses
gingerbread.
8. Potato salad, rolls, cup custard.
9. Sandwiches (deviled ham), pickles, rice pudding.

10. Tongue, rolls, apple turnovers.
Sauces. 63
Sauces.
Sauces are appetizing dressings for food, usually in
liquid form. Fruit sauces have been considered in the
previous pages and pudding sauces will follow the
puddings. Meat and fish sauces are given here be-
cause they are essential in preparing many of the made
dishes suitable for luncheon.
A " sauce " is possible when there is no gravy, for
it may be made of any extraneous substances which
will improve the flavor of the meat.

Gravy, pure and simple, is the juice and fat of the
meat extracted in the process of cooking and carving.
The ingredients required for most sauces are fat,
liquid, thickening, and seasoning.
The fat may be that belonging to the meat, or
butter, or oil, or cream.
The liquid is stock from meat, fish, or fowl, or water,
or milk, or fruit, or vegetable juices.
The thickening may be flour, arrowroot, cornstarch,
or bread-crumbs, or eggs, or vegetable pulps.
The seasoning may include salt, the standard condi-
ments, and many meat, fish, and vegetable flavors. In-
stead of mingling too many, it is better to use to-day a
pinch of sweet herbs, to-morrow some chopped onion,
and next time a little parsley or strained tomato.
There are two foundation sauces, the white and the
brown, or as the French say, blanc and roux.
It is a saving of labor to keep a jar of butter and flour
cooked together to use in white sauce, and a smaller
one of browned butter and flour for brown sauces.
Sometimes tlie butter and flour are rubbed together

uncooked, stirred into tlie hot milk in a double boiler,
and cooked for at least fifteen minutes.
When it is desirable to use less fat, the flour should
be mixed with a little cold milk, and blended with the
remainder, which should be scalding hot, and the
whole thoroughly cooked.
A general formula which will cover most sauces
calls for two tablespoons of fat, two tablespoons of
flour, and one cup of liquid
Vary according to circumstances; for example, if
the liquid is cream use less fat; if it is tomato or
onion pulp less flcur will be required.
Process of Mixing.
Melt the fat in a suitable agate saucepan, put in
the flour, stir the mixture bubbles all over, cool
till
slightly, then gradually add the hot or cold liquid,

beating in each addition before putting in more.
Brown sauces are made by first browning the fat,
then adding the flour and letting that brown, and

when the right shade of color is gained adding the
liquid. Butter browns sooner than other fats. A few
drops of caramel will intensify the color if the liquid
has been put in too soon. The proportion of flour
should be slightly increased for the brown sauce.
Constant beating renders the sauce smooth and glossy
as nothing else can make it.
If it should not be of the right thickness —
if too
thin, cook slowly for a few moments; if thick, add

more liquid. Bread flour thickens more than pastry
flour, and corn-starch more than either.
Any sauce or gravy thickens while cooling even —
Sauces. 65
the short time between cooking and serving makes a

noticeable difference. Allowance must also be made
for the evaporation, which takes place if a saucepan of
gravy is allowed to stand for a few moments uncov-
ered, or even for making the sauce in a broad shallow
pan, instead of a smaller deep one.
Next, season it to suit the taste. Powdered season-
ings, like salt, pepper, and mustard, may be mixed
with the dry iiour before it is put in the fat. Chopped
onions may be fried in the fat before the flour is
added. In general, it is better to season mildly than
too highly. Such seasonings, as mushrooms, lobster,
celery, shrimps, capers, etc., are previously prepared
and put into the sauce not long before serving.
French cooks often leave a sauce in a double boiler
for an hour or more until much of the fat rises to the
top and may be removed.
White Sauce.
Two tablespoons of butter and two tablespoons of
flour to eachcup of milk. Or one ounce of butter and
one-half ounce of flour to each half pint of milk. One-
fourth teaspoon of salt and a few grains of pepper.
Thick Sauce for Croquettes or Souffles.

Make like White Sauce using only one-half cup of
milk.
Thickening for Soups.

Cook and fat together in the same way as for
flour
sauces, adding a double quantity of liquid or more
when that is already thickened with the pulp of vege-
tables, etc.
Drawn Butter Sauce.

Use water or meat or fish broth instead of milk in a
white sauce and add another equal portion of butter,
cut in bits just before serving.
Bechamel Sauce.
For liquid, use half milk, half highly seasoned white
stock and proceed as for white sauce.
Brown Sauce.
Melt and brown two tablespoons of butter, thea
brown in it three tablespoons of flour. Cool, and add
one cup of brown stock.
Cream Sauce.
Thicken thin, hot cream by adding flour blended
with a little cold milk, and cook twenty minutes in a
double boiler.
Allemand Sauce.
Blend the yolk of an egg well beaten and one tea-
spoon of lemon juice with Bechamel sauce.
Asparagus Sauce.
Add cooked asparagus heads to a white sauce, or use
the pulp in place of part of the liquid.
Caper Sauce.
Mix one-fourth cup of capers with drawn butter.
Chopped parsley, olives, or cucumber pickles may-
be used in the same way with white or brown sauces.
Celery Sauce.
Cook one-half cup of celery cut in dice till tender,
and add to one cup of white sauce.
Sauces. 67
Curry Sauce.
Use from one teaspoon to one tablespoon of curry,
mixing it with the flour and butter of a white or
brown sauce.
Egg Sauce.
Add
to a white sauce or to drawn butter one or two
hard-boiled eggs sliced or chopped.
Maize Sauce.
When ready to serve stir into a white sauce one cup
of popped corn. Serve it with boiled fowl as a gar-
nish around the bird, and put a sprinkling of dry
popped corn on the edge.
Lobster, Oyster, or Shrimp Sauce.

To one cup of white sauce add one-half cup of the
fish parboiled, and cut in small pieces.
Mushroom Sauce.
To brown sauce add half a can of
either white or
mushrooms, cut in slices or quarters. Fresh mush-
rooms stewed may be used instead of canned ones. Or
mushroom stalks may be stewed in stock which is
strained and used for the sauce.
Soubise Sauce.
Use half milk or stock and half pulp from onions
boiled and rubbed through a strainer.
Spanish Sauce.
In two ounces of butter cook until tender a small
onion and a green pepper cut fine. Next add one-
fourth cup of flour, and cook till frothy, and gradually
mix with one pint of strained tomato, or half tomato
and half stock. Season with salt and pepper. A few

mushrooms may be added.
Tomato Sauce.
>
, Melt one ounce of butter; add two tablespoons of
^pur, cook till it bubbles, stirring all the time, then
add one cup of strained tomato, or half tomato and half

stock. Season with salt, pepper, and onion juice. Or
first cook a small onion chopped fine in the butter
until it begins to grow yellow before adding the flour.
Tomato Cream Sauce.

Combine equal quantities of white and tomato
sauces. Or add a speck of soda to one cup of sea-
soned strained tomato, and with it reduce one cup of
thick white sauce.
Bread Sauce.
Cook one-half cup of fine white stale bread-crumbs,
a and three cloves
slice of onion, in one and one-half
Clips of milk thirty minutes. Rub through a strainer
if the crumbs are large. Add two tablespoons of
butter, one-half teaspoon of saltand a speck of paprika.
If too thick add a little more milk.
Serve with game, eggs, etc. Garnish with one-half
cup of coarse crumbs browned in butter.
Maitre d' Hotel Butter.

Cream an ounce of butter, and add a little salt and
pepper, one teaspoon of fine chopped parsley, and one
tablespoon of lemon juice.
Brown Butter.
Brown one ounce of butter in a frying-pan, and mix
Sauces. 69
with it one tablespoon of vinegar or lemon juice, and
one teaspoon of Worcestershire or similar sauce. Season
with salt and pepper if needed. Pour over broiled fish.
Dutch or Hollandaise Sauce.

Cream one-fourth cup of butter. Beat yolks of two
eggs in a saucepan, add two tablespoons of lemon
juice and one-fourth cup of hot water, a saltspoon of
salt, and a few grains of cayenne. Place the saucepan
over the fire and stir constantly until it is quite thick.
Then quickly stir in the creamed butter, and serve at
once.
Cucumber Sauce.
Pare two cucumbers. Cut lengthwise in quarters,
and cut off the edge containing the seeds if they are
large then chop fine, and squeeze quite dry through
;
cheese-cloth. Season with salt, paprika, and vinegar,

and stir in one-half cup of thick cream whipped stiff.
This is especially suitable for broiled fish.
Horseradish Sauce.
Make like the cucumber sauce, using one-fourth cup
of grated horseradish in place of the cucumbers. Or
add the horseradish to a Hollandaise sauce. Or the
horseradish may be steeped in water or stock, which is
used for a sauce.
Pickle Sauce.
Rub one ounce of butter to a cream. Add one-half
teaspoon of salt, a speck of cayenne pepper, and one
tablespoon of finely chopped sour pickle. If the pickle
is not sour, add one tablespoon of vinegar. Spread
the sauce over chops or fish.
7© Home Science Cook Book.
Bearnaise Sauce.
Heat two tablespoons of tarragon vinegar and two
of water, and steep in it a slice of onion. Cream one-
lialf cup of butter till very light. Beat the yolks of
four eggs slightly, add one-half teaspoon of salt and
one saltspoon of paprika. Remove the onion and add
the hot liquid to the egg. Cook over the fire, stirring
constantly until it is thick and smooth. Lift it up
frequently and stir well from the bottom. Often the
heat in the thickened portion is sufficient to cook
the remainder. When all thickened add the creamed
butter, a fourth at a time, and stir each portion until
well blended. Serve it on broiled steak or chops.
For fish, add one tablespoon each of fine chopped
onion, pickles, and parsley.
This sauce may be used cold in place of m.ayonnaise
for salads.
Mint Sauce.
. Spearmint is preferred, though peppermint is some-
times used. should be young and fresh, well
It
washed and drained, or dried on a cloth, and chopped.
The chopped mint is then mixed with sugar, either
brown, granulated, or powdered, the latter extracting
the juices more rapidly. After this has stood for a
time, vinegar is added, and the whole left for an hour
or two before serving.
These proportions may be varied: One-half cup of
chopped mint, one-fourth cup of sugar, one cup of
vinegar.
Mixed Mustard for Cold Meats.

Cream one ounce of butter and one tablespoon of
Sauces. 71
sugar. Add two tablespoons of mustard mixed with

one tablespoon of salt. Beat one egg very light and
beat it into the creamed mixture. Heat half a cup of
vinegar to boiling point, stir it in quickly, and if it
does not thicken the egg, set the bowl over boiling
water a few minutes, stirring constantly until thick.
Gravy for Roast Meats.

Gravy for roast meats is made in the same manner
as the standard sauce.
If water has not been added during the process of
roasting, the liquid in the pan when the meat is taken
up consists of fat with a browned sediment. When a
roast has been rubbed with flour, some of it is washed
off by basting and settles with the juices under the fat.
After the fat is drained off, a few spoonfuls of gravy
may be made by the addition of a little water and no
more thickening. Usually, however, more gravy is
wanted. In that case after removing the bulk of the
fat put a pint of hot water in the pan and let it stand
on top of the stove for a few moments to soften any ,,
dried juices which may adhere then scrape off every

;
bit, for this is the stock for the gravy. Put one-fourth
cup of the warm fat in a saucepan, cook with it an
equal amount of flour, and gradually add the stock, and
season with salt and pepper. This is far easier than
to make the gravy in the dripping pan, or to mix the
flour with cold water.
Soups.
Two classes,
milk soups and stock soups, will include
kinds tliat are served.
-^practically all
'
Vegetables are combined with eitber milk or meat
stock, and often with both. Occasionally, however,
fruit or vegetable pulp and juice are used for a soup
without either stock or milk.
The many varieties of soup get their names from the
different materials used to give flavor and substance.
Stock is the broth resulting from long, gentle cook-
ing in water of meat, poultry, or fish. Pieces of tough
muscle and bone, such as shin, neck, ox tails, and
calves' heads, which would be of little value if prepared
in any other way, are used for soups. The meat must
be free from taint and be scraped or wiped clean. If
cut in small pieces, a greater proportion of nutriment
will be extracted by the water, and raw meat will
yield more than that already cooked.
There should be about twice as much meat as bone.
From one pint to one quart of cold water is used for
each pound of meat and bone. About one-fourth
pound of mixed vegetables is allowed for each pound
of meat. These should be added with other season-
ings after the meat has cooked for three hours. Mixed
herbs and spices tied in a bit of cheese-cloth may be
removed from the stock when enough flavor has been
extracted. Salt may be put in at first.
Smoked or salted or very fat meat in any large
quantity is undesirable, although sometimes a bit of
ham or bacon is used for flavor.
Soups. 73
The flesh of full grown animals and fowls gives more
flavor and nutriment than that of younger ones, but
the bones of young creatures yield a larger proportion
of nutriment.
For clear soups the froth should be removed from
the top of the kettle as it rises, but when nutriment
is the chief end, the stock should not be skimmed.
Stock should cook slowly for four hours or more,
and then be strained and cooled quickly. When a
large quantity is made it should be put in quart jars
and the layer of fat on top left undisturbed till the
soup is used. Such stock will keep in a cool place
for several days.
Stock from Left-Overs.

The raw or cooked bones and trimmings from roasts
and steaks, thewater in which fresh meat, poultry,
rice, or any young vegetables have been cooked, and
odd bits of parsley, celery, onion, and carrot may be
combined to make a stock useful for sauces and hashes
as well as for soups.
The cooking of such soup stock may be intermittent
to-day's remnants may be scalded and cooled, more
added to-morrow, and the whole again scalded, and on
the third day the cooking continued longer and the
stock strained for use.
Sauces and gravies are really condensed soups, and
a cupful left over may be thinned with milk or water
in which meat or vegetables were boiled, even that
from young turnip, cabbage, or onions may be used.
A chopped onion and grated carrot boiled in the
water in which meat has been cooked, after the fat is
removed, will provide an acceptable soup.
Seasoning materials like curry and celery salt, used

make savory soups from food mate-
judiciously, will
rial often wasted.
Bouillon.
This is generally made from beef, but sometimes
from chicken or clams or oysters. It should be some-
what like beef tea, hence little or no bone is used, and
vegetables are often omitted and the meat is seldom
browned.
Four pounds of beef cut in small pieces are covered
with three quarts of cold water, heated gradually and
cooked slowly for four hours. During the last hour
any desired seasoning is added. The liquid is strained
and cooled and the fat removed before reheating.
Bouillon is usually served in cups. Brown stock and
consomm6 are often substituted for bouillon proper.
Brown Stock.
Proceed as for bouillon, but use some bone and
brown a little of the meat in the marrow from the
bone. For four pounds of meat add one pound of
mixed vegetables. These should be cut fine, and some
of the onion and carrot browned in the hot fat with
the meat. The preferred flavor is that of many vege-
tables, herbs, and spices rather than of any one.
White Stock.
Chicken, veal, or white fish will yield a white stock.
No seasonings that would discolor are used.
Consomme.
Make like brown stock, but use half veal and half
beef, and cook a fowl on top. When tender, the fowl
Soups. 75
should be removed and used for salad, croquettes, or

timbales.
Part of the meat and vegetables may be browned, or
some caramel added to give color and flavor.
Consomm6 is usually cleared and served thin with a
garnish of a single vegetable or combinations, or
of noodles, royal custard, macaroni, or other Italian
paste.
The garnish gives the name to the consomm^.
Clear Soups.
After stock has been strained and cooled, the por-
tion next the fat often may be used without further
clearing, while the thicker portion below may serve
for brown sauces or thickened soups.
Clearing soup is a wasteful process, but is sometimes
desirable.
After removing all fat, with each quart of cold stock
put the white of one egg beaten slightly and more sea-
soning if required. Sometimes one-fourth pound of
raw beef chopped fine is used to aid in the clearing
and to give a fresh flavor of meat.
The kettle should be placed where it will heat gradu-
ally and the mixture be stiiTed until near the boiling
point, then allowed to cook gently for twenty minutes.
If the stock boils rapidly the egg will be broken in
small flakes, making the liquid cloudy instead of clear.
All bits of solid substance should unite with the egg
in a thick scum. After that is removed the stock
should be strained through a cloth.
Quick Bouillon.
Tie in a piece of cheese-cloth a small onion cut fine,
half a bay-leaf, a blade of mace, two or three cloves

and peppercorns, and cook this in three pints of water
for half an hour, or till reduced to one quart. Then
add one teaspoon of beef extract, season with salt, and
pour over the rice, royal custard, or other garnish
placed in the tureen.
Macaroni, Vermicelli, or Noodle Soup.

Cook one-fourth cup of macaroni or other Italian
paste until tender, then add to one quart of hot brown
stock.
Julienne Soup.
To one quart of stock add one-half cup of mixed
cooked vegetables cut in strips, cubes, or fancy shapes.
Consomme Royale.
Beat one egg slightly, add two tablespoons of milk,
water, or stock, season with salt and pepper, and strain
into a cup. Set in water and steam or bake until firm.
Cool and cut in slices and then into fancy shapes, and
add to one quart of consomme. This custard may be
flavored with grated cheese or chopped parsley. Part
of it may be colored green or pink, and thus give a
varied garnish for the consomm^.
Cream Soups.
These are a combination of the white or cream sauce
with vegetable pulp or white stock, or with both.
Such soups are rather heavy for dinner, but are
suitable for the main dish at luncheon.
The vegetables are cooked till soft, rubbed through
a strainer, and, except potatoes, are used with part or
all of the water in which they were cooked.
Soups. 77
The proportion of thickening varies with the density

of the pulp used, but even beans and potatoes need a
hold liquid and pulp smoothly together.
little flour to
A speck of soda mixed with the milk before scald-

ing will prevent curdling after combining with other
materials. To be at their best, cream soups should
not be prepared long before serving.
More hot milk may always be added if the soup is
too thick. Beaten egg mixed in just before serving
will remedy undue thinness.
A garnish of unsweetened whipped cream may be
put on the soup after it is in the tureen.
The quantities given here are for one quart of soup,
which will serve four or more persons.
Cream of Asparagus.
Reserve the tips from one can of asparagus, cover
•
the stalks with water, add a slice of onion, and cook
for half an hour then strain.
; There should be one
pint or more of liquid. To add one pint x)f white
this
sauce, the tips of the asparagus, and salt and pepper
as desired. Use fresh asparagus, after cooking in the
same way.
Carrots, Cauliflower, Celery,Com, Cucumbers, Let-
tuce, Mushrooms, Spinach, Summer Squash, Turnips,
and Watercress may be prepared like the asparagus.
Onion Soup.
Peel and slice four la:rge onions, scald, and drain.
Cover with cold water, and simmer till very soft.
Mash through a vegetable strainer, add one cup of
milk, and heat again. Cook one tablespoon of flour in
one tablespoon of butter, and gradually add the liquid
from the onion till smooth and thin enough to pour
into the soup. Season with one teaspoon of salt and

one saltspoon of pepper. Beat one egg, add one cup
of cream, and stir in quickly as it is taken from the
fire.
Cream of Tomato, or Mock Bisque Soup.

Stew tomato, canned or fresh, with a few pepper-
corns and bits of bay -leaf, mace, parsley, etc., for
half an hour, then strain. Add one saltspoon of soda
for each pint and mix with an equal quantity of thin
white sauce and one cup of hot cream.
Cream of Green Peas.

Peas that are too old and hard for the table may be
used in soup. Cook one quart of peas in one pint of
gently boiling water till soft. Mash through a sieve
with the water. Add one pint of white sauce. Season
with one-half teaspoon each of salt and sugar, one-
fourth teaspoon of pepper, and if too thick add more
hot milk.
In the same way prepare Lentils, Black Beans, and
Split Peas after soaking and cooking for five or six
hours. From one-half to one whole cup of dried peas
or beans will be needed for each quart of soup.
Baked beans combined with some gravy from roast
meat, flavored with tomato ketchup, and reduced with
water to the right consistency, make a good soup.
Thin slices of lemon and hard-boiled eggs often are
used to garnish such soups.
Cream of Potato.
Mix one cup of mashed potato with one pint of hot
milk add one cup of white sauce, flavor with salt.
;
Soups. 79
pepper, celery salt, and onion juice. Half potato and

half white turnip also makes a good soup.
Cream of Chestnuts.
Mix one cup of cooked and sifted chestnuts with one
pint of white stock and one pint of white sauce.
Cream of Chicken.
In one pint of chicken stock cook one-fourth cup of
chopped celery and onion for fifteen minutes, or season
with celery salt and onion juice. Mix the stock with
an equal quantity of hot white sauce. Season, strain,
and serve.
For a garnish use fine chopped parsley or yolks of
hard-boiled eggs rubbed through a strainer.
This soup may be made thinner, and a little tapioca
or sago cooked in it until transparent.
Cream of Fish.
The head and bones of a three-pound cod or haddock
will yield a pint or more of stock. Use this in place
of the chicken stock above and omit the celery.
Cream of Cheese.
To one quart of cream of chicken, omitting celery
and onion, add one-half cup of grated cheese and a
speck of soda. Season with salt and paprika. Blend
with beaten yolks of two eggs just before serving.
Cream of Salmon.
—
One cup or half can —
of salmon free from skin
and bone, and minced fine, is mixed with one quart of
milk slightly thickened. A cup of oyster liquor may
be used in place of part of the milk.
8o Home Science Cook Book.
Peanut Puree.
Remove shell and skin from fresh roasted peanuts,
chop or pound fine, and cook in white stock for an
hour, using one cup of nuts to one quart of stock, or
one-half cup of peanut butter. Season with salt,
paprika, and a few drops of onion juice. Thicken with
butter and flour cooked together if desired.
Cream of Indian Corn.

Mix one tablespoon of flour with one-fourth cup of
corn-meal and one level teaspoon of salt make it into
;
a thin paste with a little cold water, and stir it into

one quart of rapidly boiling water, which is in the top
of the double boiler placed directly on the stove. Stir
well for five minutes, then place the pan over boiling
water and cook thirty minutes. Add milk or cream to
thin it suflficiently, and season with pepper or paprika.
Just before serving put in one cup of pop-corn.
Tomato Soup.
Rinse one-fourth cup of rice, and cook gently in two
quarts of boiling salted water till the starch cells
burst. There should not be more than a generous
quart of the starch when boiled. Stew a can of toma-
toes for half an hour, seasoning, when put on,
first
with a teaspoon of salt, a level saltspoon of pepper, a

tablespoon of sugar, a medium-sized onion sliced, three
cloves, one small bay-leaf, and a little nutmeg. Rub
the tomato when done through a soup strainer into the
rice-starch and taste to see if the seasoning is right,
adding salt or pepper if necessary. Now add a cup of
whipped cream and serve. This is delicious and easily
prepared.
Soups. 8
Succotash Soup.
Pick over and soak over night one cup of dried Lima
beans. In the morning rinse, drain, and put on to
boil in two quarts of water. Cook slowly till the beans
are soft. When nearly done, chop one can of sweet
corn as fine as possible, and stir it into the beans. Let
it cook five minutes, then turn the whole into the
strainer, and rub the pulp through. Put it over the

fire again and add to it one pint of white sauce.
Season with one teaspoon of salt, one-eighth teaspoon
of paprika, one tablespoon of sugar, and a trace of
nutmeg.
Hulled Corn Soup.

The flavor of hulled corn is especially agreeable to
those accustomed to this dish in childhood. If one
wishes to serve it in a modem way, a soup or purê
will be found to be delicious. Mash the com until fine
and sift it through a purê strainer or chop it fine
;
before sifting. Stir in hot milk enough to make it the

consistency of any cream vegetable soup. Put it on
to boil and add salt and pepper to taste, and a gener-
ous tablespoon of butter for each quart of the mixture.
Serve it with croutons. It will have a slightly granu-
lar texture, and if this is not liked, the usual flour
thickening may be added.
Fruit Soups.
Soups made from fruit juices only slightly sweet-
ened, thickened with arrowroot, and served cold in
bouillon cups, are quite acceptable in hot days.
The following formula for a cherry soup will serve
as a guide for making others, the amount of sugar and
thickening needed varying with the acidity and texture

of the fruit used.
Cherry Soup.
Allow a pint of water to a pint of fruit. Pick over
and wash one pint of cherries, the nicer the better,
although the small sour cherries are sometimes used.
Put them into a stew-pan with one pint of cold water
and let them cook five minutes. Then rub through a
hair or granite strainer, and heat again. Add one-half
cup of sugar, not enough to make it sweet, but just to
take off the sharp twang. Rub one tablespoon of arrow-
root or cornstarch to a paste with one tablespoon of
cold water, stir it in when the liquid boils, and cook two
or three minutes, or until clear. Some fruits will be im-
proved by the addition of a tablespoon of lemon juice.
Set away to cool and serve with cracked ice in cups
or in glasses.
Serve with zwieback or toasted wafers.
Swedish Soup.
Cut up two quarts of apples and boil with two
quarts of water until tender. Strain and put the juice
on to boil again with a bit of stick cinnamon, lemon
peel, and sugar to taste. Mix one tablespoon of corn-
starch with one cup of water, and pour into the apple
juice while it is boiling. Put in preserved cherries,
which have been steeped in sugar and water, and add
the apple pulp. Serve cold as soup, and put in cubes
of lemon jelly when ready to serve.
Entrees. 83
Entrees.
General Directions for Warming over Meats.
Remove everything uneatable, bones, gristle, or
skin. Cut in pieces of equal size, or chop fine.
Moisten with gravy or stock, season moderately, and
serve hot. Meat thiis prepared may be put on slices
of toast, or placed in a deep plate or vegetable dish,
covered with mashed potato, and baked until the
potato is brown, or prepared with the potato as hash,
or combined with buttered crumbs in an escallop.
Hash.
Twice as much chopped or mashed potato as meat,
or equal parts of each. The meat may be one-fourth
fat; chop it fine, add the potato, and chop again.
Season with salt and pepper, the quantity to be varied
with the nature of the meat moisten with m^lk, water,
;
or stock. Melt a tablespoon of fat for each cup of hash

in a frying-pan, spread the hash in evenly, and cook
slowly for about twenty minutes. Shake the pan occa-
sionally to prevent sticking. Roll or fold without
breaking the brown crust. Or the hash may be put
in a buttered pan and baked in the oven.
A slice of onion or stalk of celery chopped fine with
the potato gives an agreeable flavor for a beef hash.
Some housekeepers have not yet grasped the idea
that a hash may be made from anything but corned
beef or salt fish, yet ham, lamb, chicken, halibut,
salmon, or any meat or fish combined with potato well
seasoned and carefully warmed makes an acceptable
hasli,which may well be the principal part of the

breakfast or luncheon.
Vegetable Hash.
Chopped beets, turnips, and cabbage may be added
to a hash of corned beef and potato. More often the
potato is mixed with an equal bulk of the other vege-
tables in any proportion in which they happen to be
left from other meals, especially from a boiled dinner.
This hash is heated and browned slightly like any other.
Steak Hash.
Bits of broiled steak left over may be chopped fine
and put with a remainder of scalloped onion and
mashed potato and will make hash for a relish the next
day with boiled or scrambled eggs.
Scalloped Meat or Fish.

One measure of meat, poultry, or fish chopped or cut
fine, one of sauce or gravy, one of stale bread or coarse
cracker crumbs, or boiled rice, or macaroni. Season
either meat or sauce highly with salt,pepper, onion
juice, celery salt, or whatever is liked and is convenient
at the time.
Unless the meat is qiiite fat, melt one ounce of butter
to mix with each cup of crumbs. In a pudding dish put
a layer of crumbs, then meat, moisten with sauce, and
proceed till the dish is full, having crumbs on top.
To prepare baked fish the following day for break-
fast or luncheon, remove all skin and bones, and mix
fish, stuffing,and sauce together; moisten with milk
if there was not sufiicient sauce. Put in shells or a
shallow pudding dish, cover with buttered crumbs,
and bake till hot and brown.
Entrees. 85
Chartreuse of Rice and Meat or Fish.

Boil one cup of rice in two quarts of boiling water
till tender drain and line a mold. Fill with one pint
;
of cold meat or fish, well seasoned and moistened with

one cup of tomato sauce, or with one cup of stock
mixed with one beaten egg. Cover with the rice and
steam or bake in a pan of water for about forty min-
utes. Turn from the mold and serve with tomato
sauce. Boiled hominy or mashed potato may take the
place of the rice.
Minced Meat on Toast.

One pint of cold roast or stewed beef, chicken, lamb,
or veal, freed from bones, skin, and gristle, and cut
fine. Moisten slightly with hot gravy, milk, or water,
or tomato, season to taste with salt and pepper, and
when hot spread it on toast. Add one tablespoon of
butter if only water is used for moisture.
Meat Cakes or Fricandelles.

Mix one cup of chopped cooked meat, one cup of
bread-crumbs, one-half teaspoon of mixed herbs, one
saltspoon of salt and a speck of pepper, with one
beaten egg and one or two spoonfuls of milk. Shape
in small cakes and brown in hot butter.
Chicken Timbales.
Mix thoroughly one pint of chopped chicken, one
cup of bread-crumbs or chicken stuffing, one-
stale
half teaspoon of mixed herbs, one saltspoon of pepper,
one-half teaspoon of salt, and moisten with one cup of
milk, or stock, and two beaten eggs. Celery salt,
cayenne, parsley, onion and lemon juice also may be
used for seasoning. Pack in small molds well but-
tered, and steam about fifteen minutes. Turn from

the molds and serve with or without a sauce.
Veal or Lamb may be used instead o£ the chicken.
Creamed Codfish.
Soak in cold water, pick apart, and put in fresh
cold water; let it heat, but not boil, and change the
water again and again till the fish is fresh enough.
Then drain and combine with white sauce.
Fish Timbales.
To each cup of creamed fish, salt or fresh, add one
well-beaten egg and more seasoning if desired. Pack
in buttered cups, or in one dish, and steam or bake
until firm enough to turn from the molds.
Jellied Meat.
Trim all the meat from a cold roast of veal or lamb
and stew in a little water till tender and thoroughly-
scalded. Drain, pick over, cut fine, season highly.
After removing fat from the broth let it boil away till
there is about one-half cup to each cup of meat. In
each cup of stock dissolve one tablespoon of gelatin.
Mix with meat and mold in a bread pan. After chill-
ing cut in slices.
Salmon Loaf.
Mince one can of salmon add one cup of stale bread-
;
crumbs (the white, without crust), two beaten eggs,

one-half cup of milk.Season to taste with salt, pep-
and lemon juice. Put in a mold and
per, parsley,
steam or bake for thirty minutes. Turn from the
mold and serve hot with a white or HoUandaise
Entrees. 87
sauce. Remnants of a baked fish and its stuffing may-

be used in place of the salmon and bread-crumbs.
Fish Left-Overs.
Equal parts of mashed potato and cold cooked fish,
halibut, haddock, cod, or salmon, freed from bone and
skin. Make the fish quite moist with hot cream, or
white sauce, and season highly with onion, parsley,
salt, and black pepper. Fill small baking dishes,
shells, or ramekins with the fish mixture. Beat the
potato until smooth, and to one cup of potato add one
beaten yolk of egg to make it hold together, and mix
them thoroughly. Put the potato over the fish in
some fancy shape or scroll, using a pastry bag and
star tube for the purpose. Set the dishes in a pan of
hot water and brown slightly in a hot oven.
Pickled Fish.
Cut into pieces for serving any kind of white fish,
boiled and cold. Boil one pint of vinegar with one-
half a bay-leaf, one teaspoon of cloves, and one table-
spoon each of allspice and peppercorns for twenty
minutes. When it is cold pour it over the pieces of
cold boiled fish. When ready to serve, pour off the
vinegar and garnish with parsley.
Codfish PufF.
Soak and pick into half -inch bits enough salt cod-
fish to make a solid half cup. Pare and quarter a
heaped cup of potatoes. Cook them together in boil-
ing salted water until the potatoes are tender. Drain
off every drop of water. Mash well, add one table-
spoon of butter, a few shakes of pepper, and beat
until no fish can be seen except by the fine threads.
Beat two eggs very ligM, and beat them well into the
fish. The mixture should be very soft and creamy.
Have the bottom of a spider or omelet pan covered
with hot salt pork fat, put in the fish and spread it
evenly over the pan half an inch thick. Cook slowly
until a brown crust has formed, then loosen it round
the edge, and roll one side over and turn out like an
omelet.
Fish Balls.
One cup of salt codfish, soaked and picked fine, and
two heaped cups of potatoes, boiled twenty minutes.
Drain, mash, and beat fine with one tablespoon of
butter and a dash of pepper. Cool slightly, and add
one well-beaten egg. Take up a small tablespoonful,
smooth off, and slip the ball into deep hot fat. Keep
the fish in a bowl of cold water while picking it apart,
and it will need no further soaking, and if thoroughly
mashed and beaten with the potato, it will blend better
than if it had been chopped, and will be recognized
only by the taste and the presence of fine thread-like
fibers. The water should be well drained off when
the potatoes are done, and the egg should not be
added till the mixture is cool, otherwise it will be
cooked, and this will merely make the mixture rich but
not light. The fat should be hot enough to brown a
piece of bread while you are counting forty, and should
be free from all crumbs or sediment. Crowding the
balls will cool the fat, so fry only four or five at a time.
This same mixture may be shaped into flat cakes and
browned on each side in hot salt pork fat.
Left-Over Fish Balls.
Every one recognizes the difference between fresh
Entrees. 89
hot mashed potato and potato that has been allowed to

become cold and then chopped and warmed over,
but each may be perfect in its way. This same
difference will be found in all combinations of potato
with fish, meat, etc. , and fish balls or hash made with
fresh hotmashed potatoes will be quite unlike the
same amount of fish or meat mixed with cold chopped
potatoes.
Salt or fresh fish may be used. Fresh fish which
has been fried gives a good flavor.
Chop the fish rather coarsely, being careful to re-
move all fine bones, then mash it fine. Chop about
twice the amount of cold potatoes and mix them
thoroughly with the fish; season with pepper and
moisten with the drawn butter gravy left over, or with
a little cream or white sauce. Fry out several slices
of fat salt pork, drop a spoonful of the mixture in the
hot fat, pat it down flat and even, and turn over when
brown. Serve a poached egg or half of a hard-boiled
egg on each fish cake, and garnish with a fan of
pickled cucumber.
Pink Fish Balls.

Use salmon fresh or canned, mix with warm mashed
potato, and season. Dip in melted butter and broil
under the gas flame.
Finnan Haddock Fish Balls.

One pint of fish minced fine and mixed with one
cup of thick sauce made with one-fourth cup each of
butter and flour, and one cup of milk. Season with
salt and pepper and add one beaten egg. Drop by
teaspoonfuls in deep hot fat, or cool the mixture and
prepare like croquettes before frying.
Souffles.
For each cup of white sauce, or an equally thick
paste of bread and milk, use from one-half to one cup
of cooked meat, poultry, or fish chopped fine, and from
one to three eggs. This is a combination of creamed
•
meat with a pufEy omelet, and the degree of puffiness

depends upon the number of eggs used.
Mix the meat with the warm sauce, season highly.
Add a few stale white bread-crumbs if the meat is
moist and a spoonful or two of milk if it is dry.
Canned salmon, for example, will be very moist, while
roast meat be dry.
will
When add the well-beaten yolks and stifiE whites
cool
of the eggs. Fill buttered molds and stand in a pan
of water, and cook in a slow oven until puffed and
firm. This may be baked in one large mold, but
small ones are better. It should be served in the dish
in which it is cooked. Paper cases, scallop shells, or
ramekins are used. Serve hot, with or without a
sauce.
Vegetable souffles are made without the sauce, the
potato, parsnip, peas, or whatever is used being moist-
ened with cream or milk before folding in the beaten
eggs.
Swedish Timbale Cases.

Two eggs, one-half cup of milk, one cup of flour,
one saltspoon of salt, one teaspoon of sugar, one table-
spoon of oil or melted butter. Do not separate eggs,
but beat the whole mixture together till smooth.
The timbale iron must be heated in the kettle of
deep fat. Drain it, wipe on clean paper, and dip into
the batter which should be put in a large cup or small
Entrees. 91
deep bowl. Hold the iron there till a coating of the

batter adheres to it, then put it back in the fat, and
cook till crisp and light brown. Drain on paper.
This quantity will make twenty or more of the
cases. They may be made several days before they
are to be used, and heated in the oven just before they
are filled with creamed sweetbreads, etc.
Fritter Batter.
Use the same proportions as for the timbale cases,
but separate the yolks and whites of the eggs and fold
in the whites last. One teaspoon of baking powder
may be added and one egg left out.
The yolks of the eggs are sometimes omitted.
Apple Fritters.
Core and pare three or four apples, but do not break
them. Cut them in slices one-third of an inch thick,
leaving the opening in the center. Sprinkle with
sugar, lemon, and spice. Dip each slice in the fritter
batter, and fry in hot fat. Drain and sprinkle with
powdered sugar.
Other fruits, clams, oysters, tripe or small sections
of cooked meat may be covered with the same batter
and fried. One tablespoon of lemon juice or vinegar
often is added to the batter for meats and fish.
Meat Dumplings.
Season one cup of fine chopped cold meat and mix
with the unbeaten whites of two eggs. Shape in
balls or drop from a spoon into hot water or tomato
sauce. Cook five minutes or more, and serve on toast.
Macaroni.
The preparation of macaroni, spaghetti, vermicelli.
etc. is much like that of cereals.

,
Each is cooked in
boiling salted water until tender, twenty to forty
minutes, according to the size and shape. If drained
and put in cold water for a short time it will keep its
shape without sticking together. Then it may be cut

in rings for soup, or short sections to line timbale
molds, or for croquettes, or to serve in a sauce.
One-fourth of a pound package of macaroni will
measure about one quart when cooked.
Macaroni with Cheese.

Mix together, or put in layers in a dish, one pint of
boiled macaroni, one cup of thin, white sauce highly
seasoned with salt and pepper, and from one-fourth to
one-half cup of chopped or grated cheese. Sprinkle
with buttered crumbs and bake until hot and brown.
Macaroni with Eggs.

Omit the cheese in the preceding recipe and add two
hard-boiled eggs, chopped fine and seasoned with salt
and pepper.
Macaroni with Ham.
To the macaroni and sauce add one cup of fine
minced ham, seasoned with mustard, and beat one
raw egg into the white sauce.
Macaroni with Oysters.
Add one cup of oysters, highly seasoned with salt
and pepper, to one pint of macaroni. Moisten with one
cup of cream or sauce. Cover with crumbs and bake.
Macaroni Croquettes.
Moisten one pint of boiled macaroni, well drained,
and cut fine with one cup of thick, white sauce and one
Entrees. 93
egg beaten. Season with salt and pepper and one-
quarter to one-half cup of grated cheese. Shape when
cool.
Macaroni with Tomato.

Fry one teaspoon of chopped onion in one tablespoon
of butter until slightly colored; add one tablespoon
of flour, and when well mixed add gradually one and
one-half cups of strained tomato and half a teaspoon
of salt. This may be mixed with the macaroni alone,
or with the addition of the cheese or the oysters.
The macaroni may be baked or reheated in a double
boiler with the tomato sauce.
Macaroni with Rabbit Sauce.

Melt one-fourth pound of cheese, cut in bits, in a
double boiler with one-half cup of cream, season with
salt, pepper, and mustard, and add one beaten egg.
Have one pint of macaroni heated in a little cream and
pour the rabbit over it. Sprinkle with coarse crumbs
browned in butter.
Noodles.
Break two eggs into a bowl and stir in sifted flour
to make a very dough. Knead it until very dry

stiflE
and smooth. Do not add salt, for German cooks think

the salt makes them tough and sticky. Divide in con-
venient portions and roll as thin as paper. Let them
dry on a floured cloth for an hour. When dry roll up
lightly like a jelly roll and slice off in thin shavings.
Then unroll them and dry again. Drop them into
rapidly boiling salted water, a few at a time, and cook
them ten minutes. Drain and put them in soup, or
prepare like macaroni.
Croquettes.
Croquettes may be made from almost any food ma-
terial. The crisp, brown outside is attained by rolling
in egg and crumbs and frying in deepThat fat.
process is common and all varieties

to all croquettes,
may be grouped under two heads, those having a basis
of white sauce, and those which have not. Some are
made of meat and fish cooked tender, minced fine,
while the sauce is double the usual thickness, and egg
is sometimes added to these.
Others are made of vegetables, and egg alone is
generally used to hold them in shape. These two
classes may unite in one, as in fish balls where some-
times creamed salt fish is combined with potato and
^SS> or in macaroni croquettes.
The difficulty some cooks experience in making cro-
quettes is due chiefly to the variability of materials,
especially in the amount of moisture. It is practically
impossible to cover this by any recipe. The way meat
or vegetables are cooked, drained, and chopped or
mashed makes a difference in the amount of sauce
needed shape them into croquettes. The temper-
to
ature at which the croquettes are handled is another
important point.
The ideal croquette should be soft and creamy in-
side when served, and yet keep its shape, and be crisp
and brown outside. It is not necessary to use one kind
of meat, fish, or vegetable, often two or three are com-
bined in one form. Chicken and veal, or either, or
both, with brains, sweetbreads or mushrooms, or
oysters are often found in one recipe.
Croquettes. 95
Equal quantities of meat and sauce, or more of

may be used. When the meat or fish is
either one,
moist (canned salmon, for example), the sauce should
be a trifle thicker than when baked fish or roast
chicken is used. When the meat is chopped fine, more
sauce may be used than if it were cut in small cubes.
A meat chopper Shortens the preparation. Meat be-
comes pasty when chopped while hot.
So much depends upon the seasoning already given
the meat that no recipe can be followed implicitly.
Frequent tasting should be the rule. Celery salt goes
well with veal and chicken; lemon juice with fish;
mustard with ham and sometimes with fish; cheese
with macaroni and rice. A suspicion of onion with
almost everything. Tasteless meat, even that from
which bouillon has been made, can be transformed
into savory croquettes with a tomato sauce and a
flavor of onion. Though the flavor had been taken for
the soup, much of the nutriment remains in the meat.
After meat, sauce, and seasoning are thoroughly
mixed, the whole is to be spread in shallow pans to
cool. These pans or plates should be greased or
lightly sprinkled with fine crumbs. A piece of paraf-
fin paper placed on top the mixture while it is cool-
ing prevents the formation of a skin-like crust. This
mixture should be thoroughly chilled it may be made
;
one day and fried the next.

For the second class of croquettes, including all
such as potato, parsnips, beans, chestnuts, etc., the
cooked vegetable is mashed, seasoned, and with it is
mixed beaten egg, or the yolk only. These croquettes
are usually shaped while warm, since they hold to-
gether better, and are less liable to crack while frying.
g6 Home Science Cook Book.
Shaping.
The standard shapes for croquettes are the cylinder,
the cone, and the cutlet, though as many other forms
may be made as the ingenuity of the cook can devise.
It is a question whether apples, chickens, etc. are de- ,
sirable forms in which to serve such compounds.

The first step is to divide the mixture into the de-
sired number of portions, making them uniform in
size, a rounded tablespoonful is about the right
quantity for each one. The hands may be dampened
with water or milk to prevent the mixture sticking, or
fine crumbs may be dusted over board and hands as
flour is used with dough. If for any reason the mix-
ture is too soft to handle, a very little cracker dust
may be stirred into it.
First roll the spoonful into a round ball, then put on

the board with a few crumbs, and gently roll till a
cylinder shape is secured, or tip the hand so that one
end receives more pressure to get the cone shape.
Then lightly lift in the hand and flatten first one end
and then the other on the board. For the cutlets or
chop shape, flatten the ball and curve and point one
end.
When all are ready put more crumbs on the board,
dip each croquette in beaten egg, drain and roll over
in the crumbs. The whole egg or the whites only are
used for crumbing. When beaten too little the egg
slips off the croquette, leaving part of the surface bare
ifbeaten too much, air bubbles break with like effect.
With each egg one or two tablespoons of milk or water
should be mixed. A
palate knife may be used to roll
the croquette over in the egg till all parts are coated.
The crumbs may be either bread or cracker, but the
Croquettes. 97
former are to be preferred as they brown better in the
frying and do not have the greasy look common when
cracker crumbs are used.
egging and crumbing,
If not convenient to fry, after
rollover in melted butter and bake in the oven under
a gas flame. The egg in the mixture is desirable
when the croquettes are to be cooked in this way as it
helps keep them in shape, for the crust is not quite so
firm as when they are fried.
A white, brown, or tomato sauce may be made thick
and used for croquettes. Gravy left over with meat
can be utilized by adding more flour and cooking thor-
oughly, or by the use of some cracker dust in mixing
the croquettes.
Frying.
The fat may be
a mixture of several kinds or one
alone. should be hot enough to brown the cro-
It
quettes in about one minute. To test it drop in a bit
of white bread-crumb which should become brown in
half a minute. Lift the frying basket with a long
fork, and have a tin plate to set it in when taken from
the fat. Dip the basket in the fat and put in only
from three to five croquettes at once as more will cool
the fat too much. Keep them under the fat all the
time. When brown, lift the basket, drain over the
fat,and then on soft paper. If they are lifted out and
put back again, or are in the fat too long, or are not
evenly crumbed, or are too large there will be a ten-
dency to break open.
Garnishes for croquettes are varied: the lobster
claw, the paper decoration, parsley, fresh or fried, and
many others.
If sauce is to accompany croquettes, it should not

be allowed to spoil the crispness and, therefore, better
be served in a separate dish.
Croquettes or Cutlets.
One solid cup (or one-half pound) of cooked meat,
chopped fine. Season chicken or veal with one-half
teaspoon of salt, one-half teaspoon of celery salt, one
saltspoon of pepper, a speck of cayenne, a few drops
of onion juice, one tablespoon of lemon juice, one tea-
spoon of chopped parsley. Season lobster and other
fish with salt, paprika, mustard, and lemon. Mix with
a thick sauce, made with one ounce of butter, two
tablespoons of corn-starch, or four of flour, and one
cup of milk or stock. Spread on a plate to cool. Shape.
Roll in crumbs, eggs and crumbs. Fry one minute.
Drain on paper.
Apple Croquettes.
Stew apples till soft with very little water, and beat
tillsmooth, or rub through a strainer. To each cup

of this sauce cold, add two tablespoons of sugar, one-
half cup of cracker or shredded wheat biscuit crumbs,
one saltspoon of salt, two saltspoons of nutmeg stand ;
in cold place for an hour, then carefully shape like

small apples, crumb, cover with egg, crumb again, fry
in deep fat, and insert clove to represent blossom end
of apple, and another clove at opposite end for a stem.
Nut Croquettes.
Soak one cup of stale white bread-crumbs in one-half
cup of milk, mix with one cup of chopped walnuts or
mixed nuts, season with salt and pepper, add the
beaten yolks of two eggs. Shape, egg, and crumb.
Croquettes. 99
Surprise Croquettes.
In shaping the croquette flatten out the mixture
and roll up in it some other substance a lump of stiff
:
currant jelly in rice, a few green peas in salmon, an

oyster (parboiled) in fish, creamed meat in potato, etc.
A croquette may be dipped in a fritter batter instead
of in egg and crumbs, but will have a less regular
surface.
Potato Croquettes.
Boil the potatoes, mash thoroughly, or put through
the ricer. With one pint of the mashed potato put one
tablespoon of butter, one teaspoon of salt, and one
beaten egg. Mix and moisten according to the dry-
ness of the potato with about one-fourth cup of hot
cream or milk. Shape as usual, roll in crumbs, beaten
egg, and crumbs again, and fry in smoking hot fat.
Chestnuts may be prepared in the same way.
Farina Croquettes.
Put one-half pint of milk into a double boiler, add
slowly one-fourth cup of farina, stir till it thickens,
then remove from the fire, add the yolks of two eggs
well beaten, one-half teaspoon of salt, a dash of pepper,
one tablespoon of fine chopped parsley, and turn out
to cool. When cold form into small cylindrical cro-
quettes, dip into egg, then in bread-crumbs, and fry
in hot, deep fat. Drain and garnish with parsley.
loo Home Science Cook Book.
Salads and Salad Dressings.

Meat salads are suitable for the substantial dish for
a family luncheon, especially in warm weather. A
salad for dinner should always be of some light vege-
table, like lettuce, chicory, celery, etc., prepared with
a French dressing.
The use of salads for winter foods seems wholly in-
appropriate to some persons, for they argue that it is
not natural for green plants to grow in winter, and,
therefore, such things are not suitable for food at
that season. But with our artificial manner of living
we require green food in winter almost as much as in
summer.
Even without lettuce or celery, palatable salads can
be made from the standard vegetables and fruits which
we have practically all the year, like the apple, cab-
bage, potato, onion, and canned tomato.
French Dressing.
Use two or three tablespoons of oil to one of vinegar
or lemon juice, season with salt and pepper, and mix
thoroughly, adding the vinegar gradually. Tarragon
vinegar may be used, or a few drops of onion juice.
Mayonnaise Dressing.
Mix together one-half teaspoon each of salt and mus-
tard, a speck of cayenne, and one tablespoon each of
lemon juice and vinegar. In another bowl beat the
yolk of an egg slightly with fork or wooden spoon, and
drop in the oil slowly as it thickens add a little of the
;
other mixture. The process will be more rapid if

Salads and Salad Dressings. loi
utensils and materials are

cold. Continue till one cup
of oil and all seasoning have been used. Keep the
tlie
dressing in a cold place until nearly ready to serve the
salad.
A half cup of whipped cream may be folded in
thick
and more seasoning added.
just before serving,
The dressing may be colored with lobster coral dried
and pounded, or with spinach green, parsley, or with
the color pastes.
Never mix the mayonnaise dressing with the meat
or fish until ready to serve, and then use only part of
it, and spread the remainder over the top.
Mayonnaise Tartare.
This is simply the addition of chopped olives,
pickles, parsley, capers, and onions to the mayonnaise.
Use one-fourth cup in all, with one cup of dressing.
Boiled Salad Dressing.

Melt two tablespoons of butter in a saucepan, add
two tablespoons of flour, cook together till frothy, but
not browned, add one-half cup of vinegar, and continue
cooking till the mixture thickens then remove from
;
the stove. Thoroughly mix one teaspoon each of salt,

sugar, and mustard, and a few grains of cayenne, and
sift into the vinegar sauce, stirring in smoothly. Heat
one cup of milk in a double boiler, add two beaten
egg yolks or one egg, and cook like soft custard, stir-
ring constantly. When slightly thickened, remove
the upper part of the double boiler, and gradually
mix the custard with the vinegar sauce. Beat the two
parts together with the egg-beater until perfectly
smooth ; strain. This may be kept for weeks.
I02 Home Science Cook Book.
Cream Dressing.
With a wire spoon beat one-half pint of sour cream
with a tablespoon of sugar and with vinegar to offset
the sweetness of the sugar. Thick cream makes a
foamy dressing. Season with paprika and salt.
Cooked Cream Dressing for Fruit Salads.

Cook together two tablespoons of butter and three
tablespoons of flour. Add one cup of sweet cream.
Let it boil for five minutes, stirring all the time. Re-
move from the fire and stir in one-half cup of sour
cream, the juice of half a lemon, a very little salt, and
sugar to taste. Allow it to become perfectly cold. Pour
the mixture over sliced apples or bananas, and set on
ice one hour before serving. This will please those
who find they cannot eat oil.
Remoulade Dressing.
Rub the yolks of two hard-boiled eggs through a
sieve, mix with one raw and a seasoning of salt,
yolk,
pepper, and mustard. Little by little beat in one cup
of oil, and as it thickens a few drops of vinegar.
Garnishes for Salads.

Edible garnishes are the only ones which should be
allowed. Occasionally we may serve the salad in
baskets made from the half skins of small grapefruit,
oranges, or large lemons, or in apples or cooked beets,
or the boat-like shape of a half cucumber.
Capers, olives, and pimolas are not only attractive
for garnish, but will to some extent take the place of
other "greens " in a salad.
When the olives stuffed with peppers are cut in
Salads and Salad Dressings. 103
cross sections, the brilliant red center surrounded by

olive green is a very effective decoration.
The canned Spanish peppers, " pimientos, " cut in
strips or fancy shapes, are a brilliant addition to a
salad dull in coloring.
A medley of lettuce, parsley, capers, celery, eggs,
tomatoes, and beets, or any similar variety of shades
and colors, cannot be considered artistic. The best
effects are produced by a few materials contrasting
well, or by two or three shades of the same color.
No intervening color can produce a good effect from a
combination of tomatoes and red beets, nor can a
combination of stewed tomato and yolk of egg be
made very harmonious. The garnish should not de-
tract from the main substance.
The materials at hand at the moment and the in-
genuity of the maker must be depended upon rather
than printed directions.
Asparagus Salad.
Serve tips of boiled asparagus with a French dress-
ing. In the same way prepare string beans.
Apple, Nut, and Celery Salad.

Use equal parts or any proportion convenient at the
time. Split the celery stalks, lay several together, and
shave off in thin slices. Use almonds, peanuts, pe-
cans, or walnuts, removing skins when possible, and
cutting or chopping in small pieces. Do not prepare
the apples until ready to put the mixture together.
Cut them in eighths, pare and cut from the end in thin
slices.Season the mixture with salt and paprika, and
mix with French or mayonnaise dressing.
Use apple and nuts or apple and celery or celery and

nuts in the same way. Serve on lettuce leaves or in
bright red apples hollowed out to hold it.
Waldorf Salad.
This consists of equal proportions of apple and
celery cut in small pieces and held together by mayon-
naise dressing.
Apple and Onion Salad.

Boil one cup of vinegar, or if strong use half water.
Mix one teaspoon of mustard, one teaspoon of corn-
starch, one-half teaspoon of salt, and one-half salt-
spoon of pepper with one well-beaten egg. Stir this
into the boiling vinegar and cook until creamy. Pour
it over two mildly acid apples sliced and one onion
chopped fine. Serve it in lettuce cups.
Banana Salad.
Remove the skin from six or eight bananas, leaving
skins in good shape for refilling. Cut each banana in
four strips and then across in thin Season
slices.
with lemon juice and salt, then mix with mayonnaise
or cooked dressing, and put back in the skins.
Beet Salad.
Cut boiled beets in cubes and leave in a French
dressing for an hour; then add one-fourth as much
chopped olives.
Cabbage Salad or Cold Slaw.

Use the center of the cabbage for salad, shred or
chop fine, and serve with French dressing. Or pour a
hot cooked dressing over chopped cabbage, and serve
after chilling.
Crisp, tender cabbage well flavored with celery salt

can hardly be told from celery when combined with
chicken and mayonnaise.
Cauliflower Salad.
Boil the cauliflower; drain carefully, and when cold
serve with a French or mayonnaise dressing.
Celeriac Salad.
Boil the turnip-rooted celery, peel and slice and
serve cold with any dressing. This root is an excel-
lent addition to a potato salad.
Chicken Salad.
Equal quantities of chicken and celery are cut in
cubes, moistened with a French dressing, and left for
several hours. Just before serving mix with a little
mayonnaise and place more on top.
To one quart of mixed chicken and celery allow one
cup of mayonnaise. Use veal in the same way.
Chicory Salad.
This salad plant is not as well known as it deserves.
The green ends of the leaves may be used like parsley
for garnishing meats, the bleached portion is best for
a salad. Wash and dry carefully, like lettuce, and
serve with a French dressing.
Chiffonade Salad.
The pulp of one large grapefruit, a small head of
lettuce or chicory shredded, one green pepper or sweet
red pepper cut fine, a small quantity of cooked beets
or fresh tomatoes cut in small pieces. Mix with
French dressing and sprinkle with chopped parsley or
io6 Home Science Cook Book.
chives, or use mayonnaise if preferred. Serve in the

skins of the grapefruit.
Crab Salad.
Remove the meat from the shells; mix with it
enough mayonnaise tartare to moisten it. Put it in the

cleaned shells, garnish with sliced lemon, cut in quar-
ters, and lay one lapping over another around the
edge.
Egg and Cheese Salad.

Place in the center of a platter a small cup of French
dressing, surrounded by shredded lettuce. On one
end put slices of tomato overlapping, on the other put
a little pile of white and one of yolk of hard-boiled
eggs, and one of cheese, pressing them through a
potato masher into the places.
This is dressed as served, giving those who do not
care for cheese or tomato a chance to have only the
part they prefer.
Macedoine or Vegetable Salad.

Any convenient combination of cooked vegetables
mixed with French or mayonnaise dressing flavored
with onion juice, may be served under this name.
Nut Salad.
Chestnuts may be used alone, but other nuts are
better in combination with other materials. Almonds
and walnuts should be blanched and cut in thin slices.
Oyster Salad.
Parboil the oysters, and divide if large, heap ou let-
tuce leaves, and cover with mayonnaise tartare.

Tomato Salad.
Select smooth tomatoes. Peel, cut a slice from the
stem end, and remove the inside. Turn them over to
drain, and drain the juice from the portion removed.
Pare two small cucumbers, cut in quarters length-
wise, and keep in ice water until ready to serve. Then
wipe dry and cut in thin slices. Mix with them the
drained portion of tomato pulp, and moisten with a
little mayonnaise, and add more salt and pepper if
desired. Arrange lettuce leaves like cups on the dish,
put a tomato in each cup, fill it with the cucumber
mixture, and put a teaspoonful of dressing on the top.
The tomato cup is to be eaten with its contents, and
that is the reason the skin is removed. It is a great
waste of the best part of the tomato to use it only as a
receptacle for the mixture.
Potato Salad.
For one quart of sliced potato use one-half cup or
more of oil, one teaspoon of salt, one saltspoon each of
pepper and mustard, a little cayenne, one small onion
chopped, and nearly one-fourth cup of vinegar, and
some chopped parsley.
New potatoes are considered best for a salad. They
should be cooked in their jackets in boiling salted
water, as more of the potato flavor is retained if they
are not pared. Take them out when not quite done.
When cool, peel and cut them through the middle
lengthwise, turn them over, and cut again then, hold-
;
ing the whole together in your hand, slice off from the
end into eighth-of-an-inch slices. In this way the pieces
will be uniform in size and thickness.
Instead of the chopped onion it may be soaked in
io8 Home Science Cook Book.
the vinegar for half an hour, or a teaspoon of onion

juice used. When in season, " scallions " are delicious
in a potato salad, and a few blades of chives, finely-
minced, give a peculiarly appetizing flavor.
A little mustard may be used with the usual French
dressing, and the salt, pepper, cayenne, and mustard
mixed with a little of the oil, then poured on the po-
tatoes. The oil should always be poured over the
potato before the vinegar, that the potato may absorb
it. If the vinegar be used first, the salad will be too
acid, and the oil will often be found on the dish in-
stead of enriching the potato. The amount of oil
which the potato will absorb will depend upon the
quality of the potato. Be careful to use only what the
potato will take up. Add one tablespoon of chopped
parsley and more salt if needed. It is better, if possi-
ble, to let it stand awhile, that the seasoning may pene-
trate thoroughly, before arranging it on the dish for
serving.
Serve on a shallow dish or platter, banking it high
in the center, and make the surface smooth. Then
decorate it. A varied effect may be produced by dif-
ferent combinations of the yellow and white of hard-
boiled egg, parsley, and just a dash of shredded beet,
either raw or cooked. Press the white of the egg
through a potato sieve, letting it fall on the middle of
the mound, then the yolks in the same way on either
end, and separate the two with a line of the fine
parsley. Arrange crisp lettuce leaves around the
edge. Do not have a heavy garnish.
Salad with Jellied Mayonnaise.

To one pint of mayonnaise dressing add one cup of
aspic jelly made with one cup of highly seasoned soup

stock and one-half box of gelatin. Mix together when
the jelly begins to thicken and beat thoroughly.
Line a mold with this and mix the remainder with
about one quart of fish or meat or celery cut fine. Pack
into the lined mold and set away to grow firm. Turn
out on a bed of shredded lettuce. Or the salad mix-
ture may be chilled and shaped like croquettes or cut-
lets, dipped in aspic or mayonnaise and garnished.
Less gelatin may be used in cold weather.
Jellied Fish Salad.

Use any boiled fish or a can of shrimps, sardines or
salmon picked apart in bits. Soak one-fourth box of
gelatin in one-fourth cup of water, and dissolve with
one cup of hot stock. Season with salt, pepper, and
lemon juice, and mix with an equal measure of fish.
Decorate one mold or several small ones with parsley,
capers, sections of hard-boiled eggs, orany palatable
garnish. Pack in the fish and jelly, and when firm
turn out on the shredded lettuce and serve with a
cooked or mayonnaise dressing.
Tomato Jelly Salad.

Soften one-half box of gelatin in one-half cup of
cold water, dissolve with one-half cup of hot stock,
add one pint of strained tomatoes, season to taste,
and chill in molds. This may be mixed with an equal
bulk of cold meat cut small or with baked beans before
putting in the molds. Serve with lettuce or shredded
cabbage and dressing.
Chaud-froid of Chicken.
Cut cooked chicken in neat pieces, removing nearly all
no Home Science Cook Book.
bone. Add two beaten egg yolks to one cup of white

sauce and cook till thickened. Mix the sauce with
one-half cup of seasoned chicken stock in which one
tablespoon of gelatin is dissolved. When cool, dip the
pieces of chicken in it. Give another coating, or one
of aspic jelly when the first is firm. Serve on lettuce
leaves.
Ham Mousse.
One pint of boiled ham chopped fine and highly
seasoned moisten with one cup of soup stock in which
;
one tablespoon of gelatin is dissolved. When cool but

not firm, fold in one-half cup of cream, whipped, and
the stiff white of one egg. Put in molds and chill.
Serve on lettuce with mayonnaise. A can of deviled
ham may be used.
Surprise Salad.
Two cold lamb chops freed from skin and bone, and
cut in bits. One cup of tomato jelly made from
canned tomato, strained, seasoned, and stiffened with
one-eighth box of gelatin. Fill small earthen cups
with this jelly, and when firm on the edges, but still
mix some of the central portion with the
soft inside,
cut meat and pack into the center again. When firm
serve on shredded lettuce with a teaspoon of salad
dressing for each portion.
Dinner.
Dinner.
Since this handbook is designed for use in simple
every-day life, soups, salads, and made dishes are
grouped under the head of luncheons, while dinner
includes only fish, meat, vegetables, and desserts.
Where a more elaborate meal is required a soup may
precede the fish, a salad may follow the roast, and en-
tries may be introduced as desired. But if the house-
keeper is her own cook and waitress it is wiser to let
the substantial soups and salads appear as the main
dishes for luncheon or for supper, when dinner is
served in the middle of the day.
There are no fixed laws regarding the choice of cer-
tain vegetables to serve with certain meats, though
some have become associated by custom and because
they undoubtedly harmonize.
A knowledge of the composition of common foods is
essential for the woman who would plan her daily
meals intelligently.
When fish takes the place of meat it is sometimes
necessary to supplement the less nutritious varieties
with rich sauces and with vegetables and desserts that
afford considerable nutriment. On the other hand,
roast beef or mutton or pork should be accompanied
with lighter vegetables and simple puddings.
There is no doubt but that the average family would
be better ofiE in many ways if it consumed more fruit
and vegetables and less meat.
"3
Fish.
Preparation of Fish.
To remove scales, scrape with a knife from the tail
slowly toward the head, occasionally rinsing the knife
in water.
The inner organs of small fish may be pressed out
through an opening near the gills. Large fish are cut
half-way down and scraped clean.
Skinning.
To skin fish, cut through the whole length of the
skin close to the fin on the back and remove that.
Then cut the skin on the other side, loosen it around
the head, and pull toward the tail. When a fiTsh is not
fresh it is difficult to separate the skin from the flesh.
A sprinkle of salt over the skin makes it less slippery.
Boning.
After the skin is removed the flesh can be taken from
the backbone. Begin at the back and with a sharp
knife scrape the flesh from the bone, all the way from
the tail to the head on one side, then do the same thing
on the other.
The flesh of a flounder may be cut oflE in four strips
or fillets of nearly equal size.
A slice of halibut is easily separated from bone and
skin in four divisions.
Best Methods of Cooking.

Broiling and baking are the most satisfactory ways
Fish. 115
of cooking fish, and the two methods are practically

the same with the gas range.
Sections of fish dipped in melted butter or salt pork
fat,sprinkled with fine crumbs, and broiled under gas
have much the appearance and flavor of fried fish, and
may be prepared without causing the odor of frying.
Fish Stock.
Separate the flesh from the non-edible portions be-
fore cooking whenever it is possible. It is not eco-
nomical to leave the head on a fish to be baked, since it
will be practically uneatable, nor can it be considered
ornamental in the highest sense. But if cooked in
water it would yield good stock. Skin may as well be
thrown away, but all fish bones and trimmings should
be treated like meat, covered with cold water, season-
ing added, and cooked till the bones fall apart — about
an hour.
This stock may be kept for a day or two and then
used for a soup, when it would not be possible to keep
raw fish.
Boiled Fish.
Unless the liquor is is an extravagant way
used, this
of cooking fish. When put into boiling water the fish
should be in compact form and be wrapped in cheese-
cloth, or the water must be skimmed carefully to pre-
vent the froth from settling on the fish.
The time of cooking varies with the shape of the
fish. The flesh must be firm and leave the bone
readily. When cooked too long it becomes tough and
tasteless. A few herbs may be put in the water, if de-
sired, to vary the flavor of the fish.
Boiled fish requires rich and highly flavored sauces.
ii6 Home Science Cook Book.
Boiled Salmon.
Scrape the skin of a four-pound piece of salmon,
wipe, tie in cheese-cloth, and immerse in gently boil-
ing salted water. Cover and cook slowly from thirty to
forty minutes, or until the flesh will leave the bone
easily. Drain, remove the skin, arrange on a platter,
and pour white or egg sauce over or around it. Gar-
nish with hard-boiled egg and lemon points, and serve
with cucumbers and potato balls.
Steamed Fish.
Prepare as for boiling and put in a deep agate pan
in a steamer with a slice of onion, a bit of bay-leaf, a
few peppercorns, and a little salt.
Make a white sauce from the juice which gathers in
the pan, to serve with the fish.
Fish Stew.
Bone a small haddock or slice of halibut and cook
the head and bones in a pint of water for an hour with
six or eight small onions. Put the boiled onions and
the raw fish, cut in pieces and rolled in flour, in a stew-
pan, strain the broth from the bones over them, and
cook ten or fifteen minutes longer. Add one-half
pint of oysters if convenient.
Just before serving thicken the broth with butter
and flour cooked together, one-fourth cup of each.
Season with salt, paprika, and lemon juice.
Baked Fish.
Spread some butter over an agate dripping pan or
cover with thin slices of fat salt pork, sprinkle over it
one onion minced fine, lay on this a thin slice of
halibut or any small whole fish split down the middle.
Fish. 117
Add one tablespoon of vinegar and spread thickly

with butter and flour rubbed together. Bake until
done, the time depending upon the thickness of the
fish. Remove to a platter. When the pan is buttered
or pork is laid under the fish, it is easily removed with
a palate knife. Or a strip of cheese-cloth or tough
greased paper can be put underneath and be drawn
out with the fish.
Mix flour with the butter left in the pan, and add
water until it is the desired consistency; add two
tablespoons of cucumber pickles chopped fine. Pour
this over the fish. Garnish with lemon points and
parsley.
Baked Halibut, StufFed.

Dip the black side of the skin in scalding water and
scrape thoroughly. Next cut out the bone, but do
not disturb the position of the flesh. Place in the
buttered pan in which it is to be baked. Pull out the
sides of the slice, making it nearly square in shape
and leaving a larger space than the bone occupied.
Melt one ounce of butter, stir in one-half cup of
cracker crumbs. Season with salt, pepper, and chopped
onion or chives. Add the slightly beaten white of one
egg and moisten with strained tomato. Pack firmly
into the opening in the slice. Pour more of the tomato
over and bake gently for half an hour if the slice is
an inch thick.
Baked Shad.
Stuff the cleaned fish with buttered crumbs seasoned
with salt and pepper. Sew and skewer in place, stand
upright in the pan, brush over with butter, gash at
ii8 Home Science Cook Book.
uniform distances, and bake about fifteen minutes to

each pound. At the last add a cup of water with the
juice of one lemon. Use this to make a brown sauce.
Boned Fish, Stuffed.

Cut the flesh from the bones of a three-pound cod or
haddock in two long strips. Mix a cup of crumbs with
two tablespoons of melted butter, season with salt and
pepper, a few drops of onion juice, and a tablespoon of
lemon juice. Add the whites of two eggs and milk
enough to moisten the crumbs. Spread this between
the strips of fish, or put fish and crumbs in layers in a
buttered oval dish, and invert on a platter when done.
Skewer together and bake for one-half hour. One-half
pint of oysters may be added to the stuffing or to a
white sauce to serve with the fish.
Fish Rabbit.
Bone halibut or haddock, cut in sections and dip in
seasoned butter, and place close together in a deep
plate. On top spread a mixture of fine crumbs and
grated cheese moistened with milk and seasoned.
Bake until the fish is done and the cheese mixture is
browned.
Halibut Turbans.
Remove skin and bone from a thin slice of halibut
a cross-section of fish will thus be divided into four
fillets. For a pound of halibut melt one tablespoon of
butter add one tablespoon of lemon juice, a few drops
;
of onion juice, one saltspoon of salt, and a speck of

pepper. Dip the fillets in this, then roll in the
form
of turbans, and skewer in place. Put the turbans on
an agate plate or pan, pour the remainder of the pre-
Fish. 119
pared butter over them, and bake fifteen to twenty-five

minutes.
Halibut h. la Poulette.
Garnish halibut turbans with hard-boiled eggs and

serve with white sauce.
The turbans also may be rolled in egg and crumbs
and fried in deep fat. In that case serve with them
tartare sauce in lemon cups made by scooping out a
half lemon.
Bass or flounder can be used in the same way.
Stuffed Smelts.
Clean the fish, cut down the thin part, and remove
the backbone by pushing the flesh away from it and
pulling it out. In each fish put about one tablespoon
of rich stuffing, then draw the tail through the mouth.
This will hold the stuffing in place without strings or
skewers. Brush over with melted butter and bake for
fifteen minutes.
Broiled Fish.
Remove head, tail, and fins, and split open. Remove
backbone from cod or haddock cut large fish in inch
;
slices. Brush fish and broiler with melted fat. Broil

the flesh side until brown, then turn the skin toward
the coals or with the gas stove put broiler and pan in
;
the upper oven for the last five minutes.

Cook from ten to twenty minutes according to
thickness.
Planked Shad.
Tack the shad on a thick oak plank already heated,
skin side down, and bake in the oven or broil before
coals or under gas for twenty to thirty minutes.
Finnan Haddie.
Parboil five mimites and then broil, as if fresh.
Salt Mackerel.
These should be thoroughly freshened by soaking
flesh side down in water over night or longer; then
broil or boil.
Fried Fish.
Clean, remove as much skin and bone as possible;
divide large fish in sections of uniform thickness.
Wipe dry, season slightly, roll in flour, then in egg
and crumbs, and fry in deep fat like croquettes, or in
a shallow pan, and turn while cooking.
Deep fat should be hotter than for doughs and not
quite so hot as for croquettes, since the fish must have
time to cook through. About five minutes is needed
to fry fillets or turbans of fish.
Trout, pickerel or perch are usually rolled in corn-
meal and cooked with fat salt pork in a frying-pan.
Large trout may be baked.
Stuffing for Fish.

Mix one cup of coarse stale or dry crumbs, either bread
or cracker, with one-half teaspoon of salt, a little pepper,
and onion juice, and stir into one ounce of butter
melted. Moisten with about one-fourth cup of water.
Lemon juice, vinegar, chopped pickles, capers,
parsley, one or all, may be added to this stuffing.
For a dry crumbly stuffing use double the quantity
of butter and omit the water.
An egg is added to aid in holding it together and to
the fish.
Fish. 121
Oysters, mushrooms, green peppers, etc., may be

added to the stuffing.
Fish Forcemeat.
Chop any raw white fish and mix with each pound
two eggs, one cup of thick white sauce (or one cup
of cream and one cup of white crumbs), and season
with salt, pepper, lemon and onion juice. Use to stuff
a whole fish, or to roll up in turbans, or cook by itself
like croquettes, or steam in a mold, or shape in small
balls and cook in water to use as a garnish for soups,
or to serve with a white sauce.
Broiled Oysters.
Dip large oysters in melted butter seasoned with
salt and pepper, and then in fine cracker crumbs.
Put on a buttered broiler and cook five minutes or more
until the juice begins to run.
Fried Oysters.
Wash large oysters, parboil, drain, and sprinkle with
salt and pepper. Roll first in seasoned crumbs, then
dip in beaten egg mixed with one tablespoon of milk
roll in crumbs again. Fry one minute in smoking
hot lard. Drain on paper.
Oysters are also fried in batter like tripe.
Oysters Supreme.
Parboil one pint of large oysters with a slice of onion,
bit of mace, and sprig of parsley, and drain. Make a
thick sauce with one-fourth cup of butter, one-half cup
of flour, and one pint of oyster liquor and cream. Add
one beaten egg or two yolks, and cook three minutes
longer. Season highly with salt and pepper. One-
half cup ofmushrooms or chicken chopped fine may be

added to Dry the oysters, cover with the
this paste.
mixture, and cool on a buttered pan. Then dip in
egg and crumbs, and fry. Or instead of the sauce use
mayonnaise dressing. Let them stand five minutes,
and if they seem moist, dip again in crumbs and cook
at once in deep, hot fat one minute.
Steamed Clams.
Select clams in the shell, wash and scrub thoroughly,
and change the water until clean. Put them in a
kettle with a pint of water for half a peck of
clams. Cover tightly and cook them until the shells
open. Take out the clams, pour ofiE the liquor care-
fully into a pitcher, and let it stand until clear, then
pour off again from the sediment. Serve the clams in
the shell with cups of the broth and small dishes of
melted butter.
Fried Clams.
Remove steamed clams from the shells, taking off the
thinmembrane on the edge and the black heads.
Rinse thoroughly, dry on a cloth, dip in batter (page
91), and fry.
Clam Fritters.
Chop twelve large clams very fine, season them
with saltand black pepper, and stir in one-half cup of
flour and two well-beaten eggs. When well mixed
add more flour if too thin, then drop with a spoon into
hot lard, and when brown skim out, drain on paper, and
serve.
Scalloped Clams.
Cook one-fourth cup of soft bread-crumbs in one-half
Fish. 123
cup of milk, and when thick add one tablespoon

of butter, one saltspoon of salt and pepper, one tea-
spoon of chopped parsley, and one dozen large clams
chopped fine. Sift in the yolks of two hard-boiled
eggs, and then the whites, using a potato ricer. Fill
large clean shells with the mixture, cover with but-
tered cracker crumbs, and bake until brown.
Clam Bouillon.
Steam the clams in the shells, and clear the liquor
like any soup stock, seasoning as desired. Serve hot
or cold in cups with a garnish of whipped cream.
To Select and Open Lobster.

Choose one that is heavy, of medium size, with a
hard shell streaked with black.
"Wipe it, break oflE the claws, separate the tail from
the body, and the under part of the body from the
shell. Remove the meat from the tail, claws, and the
body, save the green, liver, and the coral, but discard
the vein in the tail, and the gills, stomach, and head.
Serve plain, or creamed, or in croquettes, etc.
Cook lobster only long enough to heat it, as longer
cooking renders it tough.
Plain Lobster.
Cut the meat into small pieces and mix the liver
with it dry the coral and rub it through a strainer
;
over the meat. Serve with vinegar, melted butter, or

with salad dressing; or mash the liver to a smooth
paste, season it with salt and pepper. Thin it with
oil or melted butter and vinegar and pour it over the
lobster.
Stewed Lobster.
Ciit up the lobster. Allow one-lialf cup of milk to
one pint of lobster. Heat the milk, add the lobster,
one tablespoon of butter, and a little pepper. Boil up
once and serve plain or on crisped crackers.
Scallops.
Rinse, parboil slightly in their own liq.uor, drain,
and chop. Makea sauce by thickening the liquor
with butter and flour, season with salt, cayenne, and
one-fourth teaspoon of mustard. Put sauce and
scallops together in a shallow dish, cover with crumbs,
and bake until brown.
Scallops may be fried or used for soups like oysters.
Curry of Scallops.
Put one teaspoon of butter in a saucepan or chafing-
dish, and when melted add one tablespoon of minced
onion. After this is browned stir in one teaspoon of
curry powder. Cook for five minutes, then add one
pint of white stock, and let it simmer until reduced
about one-half. Put in one pint of scallops, previously
parboiled fifteen minutes, and cook from five to ten
minutes. Add salt to taste.
Crabs.
The soft shell crabs cannot be obtained everywhere,
and should never be used unless alive and in good
condition. The spongy substance and sand pouch
must be removed and the crabs rinsed. Then they
are prepared in many ways like clams and oysters
and lobsters.
Hard shelled crabs are to be found in the markets
alive, boiled, and canned. The meat is usually
Fish. 125
seasoned, mixed with a sauce, and served in the

shells.
Frog's Legs.
The skin is generally removed before they are sent to
market. Blanch for five minutes in boiling water con-
taining salt and lemon juice. Wipe dry and dip in
batter, or egg and crumbs, and fry in deep fat until
brown. Or parboil and serve with a sauce.
Shad Roe.
Parboil the roe in salted water for five or ten min-
utes and drain. Then it may be seasoned and dipped
in melted butter, and broiled or baked. Or it may be
mashed, combined with seasoning, a few crumbs and
beaten egg to hold all together, and then be shaped in
balls or small croquettes which are rolled in egg and
crumb and fried in deep fat.
Shrimps.
Fresh or canned shrimps may be used like lobster,
cream sauce, or as a garnish.
in salads or in
Meats.
Roast Beef.
Wipe, trim, and tie or skewer into shape. If there
be a large piece of flank, reserve for soups or stews.
Lay the meat on a rack in a pan, sprinkle the fat with
salt and pepper, dredge all over with flour, and put it
in a very hot oven, skin side down at first, that the
heat may harden the juices in the lean part. When
the meat is seared, baste with the fat and reduce the
heat. Baste often and dredge with flour. When seared
all over, turn and bring the skin side up for the final
basting and browning. Bake twelve to fifteen minutes
to each pound. If there be any danger of burning the
fat in the pan, add a little hot water after the flour is
browned.
Larded Fillet of Beef.

Trim the fat and from the rump tenderloin.
gristle
Cut pork two inches long and one-
strips of fat salt
fourth inch thick from near the skin, chill them, and
with a larding needle draw into the upper side of the
fillet. Sprinkle the meat with salt, pepper, and flour,
and bake for about thirty minutes, basting two or
three times.
Serve with brown gravy with or without mushrooms,
or with tomato or horseradish sauce.
Pot Roast or Braised Beef.

Four to six pounds from the middle or face of the
rump, the vein, or the round. Wipe and sear all over
Meats. 127
in a frying-pan or under the gas flame. Add one cup

of water, and place it where it will cook slowly. Use
only water enough to keep the meat from burning, and
have the cover fit closely to keep in the steam. Cook
until very tender, but do not let it break. Serve hot
or cold. The meat, cut in quarter-inch slices, may be
reheated in hot butter
Thin Roasts and Thick Steaks.

Between these cuts there is no dividing line, yet
both are still bugbears to many housekeepers. With
a gas range there is no difficulty the meat is placed on
;
the broiler pan close to the flame until the one side is
well seared, and then the other has its turn. Then
the pan is moved further away from the flame, giving
the heat a chance to reach the center without burn-
ing the outside, and the meat is turned again.
The same plan must be followed with other fuels —
intense heat at first to sear the outside, then moderate
heat to strike through the meat. First sear the meat
over the coals or in a hot frying-pan without fat in it.
Then finish cooking a thin roast in the oven.
Broiled Beefsteak.
Any tender section may be cut in steaks; loin,
rump, and round each has its merits. Let the steak
be cut just before cooking, and be more rather than
less than an inch thick. Remove all the bone and
gristle possible without loss of juice before cooking.
Brush over with oil or melted butter. Place near
the heat at first until well browned, then move away,
giving the heat opportunity to reach the center with-
out danger of burning the outside. The time will
vary from five to fifteen minutes according' to thick-

ness, degree of heat applied, and the taste of the
eaters. Prepared butters, anchovy, parsley, maitre
d'hotel, etc. may be put on the steak or served in a
,
separate dish.
Hamburg Steaks,
Chop fine one pound of raw lean beef or mutton with a
small amount of fat. Salt pork may supply what the
meat lacks. Season with one teaspoon of salt, a shake
of pepper, and a few drops of onion Shape in
juice.
oval cakes about three-quarters of an inch thick.
Broil or cook in a hot frying-pan from eight to ten
minutes; more time is usually required than for a
whole steak of the same thickness.
The meat may be put through a meat chopper more
than once if it is desired to make it into a smoother
mass.
Beef Cutlets.
Use any clear sections, not tender enough to cook
quickly. Cut in convenient pieces for serving, and
broil long enough to sear the outside. Then put in a
pan with brown gravy or tomato sauce to cover, and
cook in the oven at moderate heat for two hours or
more.
Pressed Beef.
Prepare any of the less expensive cuts of beef for
boiling. Season with salt, three whole cloves, and a
large tablespoon of vinegar to each four pounds of
meat. Cook slowly in a little water until tender. Re-
move all bones and skin and chop fine, adding more
seasoning if desired. Place in a stone vessel and press.
Meats. 129
When quite cold and firm the beef will slice easily.
Serve cold, or dip slices in beaten eggs and bread-
crumbs, and fry in hot fat.
Smothered Beef.
Remove bone, skin, and gristle, and cut in uniform
pieces ; sprinkle with salt, pepper, and flour. Put in a
bean pot in the oven, or in a covered dish in a steamer,
and cook for two hours, or until tender.
Make a brown sauce from the broth, or reserve that
for soup, and serve the meat with a tomato sauce.
Any other meat can be prepared in the same way.
Corned Beef.
Choose a piece of beef which has a fair proportion
of fat, and has not been in the brine many days.
Cover with boiling water and skim carefully when it
begins to boil. Very salt meat may be put on in cold
water. Cook slowly, until so tender that it can be
picked to pieces with a fork.
Let the water boil away toward the last, and let the
beef stand in the water until partially cooled. Then
lift it out of the water, and pack in a brick-loaf pan,
letting the long fibers run the length of the pan mix ;
in the fat so that it will be well marbled, and press

until cold.
Beef's Liver.
The liver should be cut in half-inch slices and left
for ten minutes in boiling water. Then drain, remove
skin, etc., dip in melted pork or bacon fat, and broil
for five minutes or more, or fry.
Calf's Liver.
Prepare in the same way as beef's liver. The thicker
portion may be stuffed with crumbs, or larded with

bacon or pork, and baked or braised, and served hot or
cold.
Lamb's Liver.
This liver is delicate, and is not used as much as it
deserves. It may be broiled, fried, or minced.
Minced Liver.
Boil any liver half an hour, remove all stringy por-
tions, and chop fine. Moisten with stock or water and
butter, and season with salt and pepper.
Serve hot with toast or potatoes.
Tripe.
As it comes from the market, tripe is usually cooked
and often pickled. More cooking is generally needed
to make it perfectly tender and, if pickled, to remove
some of the vinegar. Then it is ready to prepare in
different ways.
Almost any other tender cooked meat may be pre-
pared in any of the ways suggested for the tripe.
Broiled Tripe.
Have the tripe boiled tender and thoroughly cooled
and Cut it in pieces to fit the broiler, cover
dried.
with cracker dust, let it stand five minutes, then
spread all over with melted butter or olive oil, and
dust again with the fine cracker. Lay the tripe on the
broiler and cook the smooth side first until slightly
brown, then turn and brown the other side. Serve it
with the honeycomb side up, that it may hold the gen-
erous portion of butter flavored with salt, pepper, and
lemon juice, which is the best dressing for it, though
for variety it may be served with mayonnaise tartare.
Meats. 131
Tripe in Batter.
Tripe fried in crumbs dry and homy
is liable to be
therefore, it is better to dip it which case
in a batter, in
the batter is crisp, but the tripe inside will be tender.
After boiling and drying cut the tripe in pieces suita-
ble for serving. Dip them in a batter, until well cov-
ered, but drain off all that will not adhere. Fry slices
of fat salt pork until crisp and cook the tripe in the
hot turning when one side is brown. Drain it on
fat,
soft paper and serve with the pork scraps; garnish
with parsley.
Tripe Lyonnaise.
Cut tender tripe in half-inch squares. For each
cupful fry one tablespoon of chopped onion in one
tablespoon of hot butter until slightly brown, turn in
the tripe, and toss about until it absorbs the butter and
is a delicate brown. -Sprinkle over it salt, paprika,
minced parsley, and one tablespoon of lemon juice or
tarragon vinegar, and serve hot.
Scalloped Tripe.
Take one pint of tender tripe cut in half- inch pieces,
one-half cup of grated Parmesan or other dry cheese,
and one and one-half cups of tomato sauce. Butter a
baking dish suitable for serving, put in a layer of
tripe, sprinkle with salt, pepper, or paprika, and thickly
with the cheese, and moisten with the sauce. Then
arrange another layer of each and cover with one-half
cup of cracker crumbs moistened with melted butter.
Flavor the tomato sauce quite strongly with onion, fry-
ing it first in the butter. Bake in a hot oven until the
crumbs are brown.
Tripe a la Poulette.
Cut tender tripe in small pieces and add to a rich,
white sauce. Stew over a gentle heat for twenty min-
utes, and season with lemon juice and minced parsley.
For one pint quickly stir in the beaten yolks of two
eggs. The sauce should be so thick that the tripe will
be merely moistened with it, and may be piled in a
mound on the dish. Garnish with small boiled onions
or stewed celery or mushrooms.
Stuffed Tripe.
Cut tender tripe in pieces four inches square. Spread
with poultry stuffing moist with beaten egg. Roll up
and tie or skewer, steam for half an hour, then brown
in the oven or under a gas flame.
Mutton and Lamb.

These meats are used less than they should be. The
strong flavor of the older meat may be reduced by re-
moving the pink skin on the fat and a part of the
latter. A
little lemon juice or vinegar and a bit of
bay-leaf put in the water in which mutton is stewed or
parboiled before roasting will make the flavor more
agreeable to many.
Boiled Leg of Mutton or Lamb.

Remove outer fat and tough bits of skin, trim,
scrape, and wipe. Put in a deep kettle of boiling
water, let it come quickly to the boiling point again,
and remove the froth that rises. Then place the kettle
where it cannot but will keep at a temperature of
boil,
i8o°-i9o° Fahr. Allow at least a half hour of such
cooking for each pound of meat.
Reserve the water for soups.
Meats. 133
Roast Lamb.
Remove the caul, any superfluous fat, and the end
of leg if that cut is used. Wipe, sear the cut end, or
wherever there is any lean meat exposed. Dredge
with salt, pepper, and flour. Put on a rack in drip-
ping pan in hot oven, and when the flour is browned,
add a little hot water, and baste every fifteen minutes.
Reduce the heat and bake about one hour and a half.
Serve with mint sauce.
The leg may be boned and stuffed.
Crown Roast of Lamb.

This requires ten or twelve rib chops from two
loins. Have the backbone well trimmed, the ribs cut
even and separated slightly, but the meat left uncut.
Tie in circular shape, the meat inside, and sew or
skewer together. Protect the bones with paper or
pork. Season, bake one hour or more. Serve peas,
carrots, or purê of chestnuts, or potato in the center.
Saddle of Mutton.
The loin is left whole instead of being divided
through the center of the backbone as it is for chops.
It should be well trimmed and treated like any other

roast.
Mutton Chops.
Wipe with a wet cloth remove the skin and extra
;
fat; have a frying-pan hissing hot, without any fat;

put in the chops and cook one minute, turn, and sear
the other side cook more slowly until done, five min-
;
utes if liked rare. Stand them up on the fat edge to

brown the fat, without overcooking the meat. When
134 Home Science Cook Book,
nearly done sprinkle a little salt on each side. Drain

on paper, and serve hot.
Breaded Chops.
Chops may be dipped in egg and crumbs and fried
in deep fat for about five minutes.
Stuffed Chops.
Remove
the bone and tough portion from six chops
cut from the loin or ribs.Make a dressing of stale
bread crumbled, highly seasoned with salt, pepper,
cayenne, and a little powdered thyme, moistened with
melted butter, one well-beaten egg, and enough hot
water to make it spread easily. Lay the chops in a
dripping pan with some of the surplus fat under them.
Spread the dressing smoothly all over the top of each,
place them in a hot oven, and bake about twenty
minutes or until brown. Or divide the chop nearly
through to the bone and put the stuffing between the
two layers of meat.
Shoulder of Lamb or Mutton.

Remove the shoulder blade, back and leg bones, any
fine crumbs of bone or stringy membranes. Wipe and
rub slightly with salt. Stuff or not as preferred. Roll
or fold into shape and tie securely. Put it into boiling
salted water to cover, remove the scum as soon as the
water boils again, then turn the meat over and skim
again. Let it cook gently. When it is nearly tender
remove itfrom the water, drain it, and place it in a
baking pan. Dredge with salt, pepper, and flour and
brown under the broiling burner, or bake until brown
and crisp on the surface. Baste occasionally with some
of the fat and water from the kettle and dredge with
Meats. 135
flour after basting. The whole process will take from

two and a half to three hours.
When the meat is sufficiently browned remove it to
a hot dish, take out the strings from the meat, and in
serving cut at right angles with the back edge.
The bones and remainder of a fore-quarter will fur-
nish material for a soup or stew.
Curry of Mutton.
Cut two pounds of lean mutton into small pieces
and brown them in hot fat put them in a curry sauce
;
and simmer until tender. Place the meat on a hot

dish and arrange a border of boiled rice around the
meat. Slices of cold cooked mutton may be used in-
stead of the fresh meat. Veal curry is prepared in
the same manner.
Veal.
This meat is seldom boiled, since it lacks flavor in
itself and needs that developed by high temperature
or savory herbs. It may be roasted or broiled like
other meats, but should not be left rare.
Fricassees, stews, and pot pies are especially suita-
ble ways to use the poorer portions of veal. It is very
useful to combine with chicken for salads and cro-
quettes.
Veal Chops.
These are cut from the loin and ribs and correspond
to the sirloin and rib steaks in beef, and to the chops
in mutton. They are generally more tender than the
cutlets from the leg, just as sirloin steak is more
tender than that from the round.
Trim the chops and remove the bone if preferred.
Press into compact shape and season slightly. Roll
in fine cracker crumbs, then dip in beaten egg, then
in seasoned crumbs, and cook carefully in the hot fat,
adding more butter or salt pork fat if needed. Do
not let them become too brown. Drain and serve, gar-
nished with the crisp fat and fried sliced kidney and a
bit of parsley.
Veal Cutlets.
The loin and thickest part of the leg of veal are
commonly used for steaks or cutlets, but a nice dish
may be prepared from cheaper parts, if one will take
the time to do it properly.
Take a slice from the lower part of the leg, or from
the shoulder, where considerable lean meat is found.
Wipe it and remove the tough membranes, skin, and
bones, and put them in the soup kettle. Cut the lean
meat into pieces for serving, and pound them until the
fiber is all broken. Lap one piece over another, put
the small bits all together, and pound and press them
into the shape you wish. In this way you can use
every little scrap of meat, and have the cutlets of
uniform shape and tenderness. Season well with salt
and pepper, roll in fine bread-crumbs, dip in beaten
egg or flour batter, and then in crumbs again. Brown
the cutlets in hot salt pork fat. Put the cutlets in a
stew-pan, add two tablespoons of flour to the fat left in
the pan, and, when well mixed, pour on gradually one
pint of hot water, or the water in which the bones and
trimmings have been simmering. Add half a cup of
ketchup, and pour the gravy over the cutlets. Let
them simmer half an hour, or until perfectly tender.
Remove them to a platter, skim off the fat from the
Meats. 137
gravy, add more hot water if it be too thick, season to

taste, and strain it over the cutlets. They should be
tender enough to cut with a spoon. Garnish with
lemon and parsley.
This method of cooking veal cutlet will be found a
great improvement over the common fried veal. Por-
tions that are too tough for frying will be rendered as
tender as chicken.
The cutlets may be dipped in flour instead of egg
and crumbs, but will not hold together as well.
Calf's Heart, Liver, and Tongue.

Clean and put the heart and tongue in cold water,
bring to a boil quickly, and skim. Add salt; when
nearly done put in the liver, first scalding it. When
the meat is tender remove it, and season the liquor to
taste. Thicken it with flour wet in cold water, or
cooked in hot butter. Add half as much strained
tomato as liquor. Put the liver in the center of the
platter, with alternate slices of the heart and tongue
round the edge. Pour the tomato sauce over the
whole. Chop fine all that is left over, and warm it in
the tomato sauce, and serve it on toast.
Spiced Tongue or Calf's Heart.

Boil a fresh tongue until the skin will peel. Trim
off the roots, and rub the tongue over with a mix-
all
ture of one teaspoon of allspice, half a teaspoon each

of pepper and ginger, then dredge with flour. Fry
one minced onion in two tablespoons of butter, then
brown the tongue all over. Put it in stew-pan, add flour
to the butter left in the pan, and about a pint of water,
or enough to make a thin gravy. Pour it over the
tongue, add half a cup of raisins and half a cup of

vinegar. Stew until tender and serve with the gravy.
Prepare a calf's heart in the same way, stuffing the
cavity with raisins rolled in the spice.
Calf's Brains.
Soak in cold water for an hour, changing it twice
and adding some vinegar and salt to the last water.
Then tie in cheese-cloth and put in boiling water with
seasoning, and cook for twenty minutes. Drain and
blanch in cold water.
Then, like sweatbreads, they may be prepared in
many ways, breaded and fried, or served with a white,
brown, or tomato sauce, or added to croquettes, etc.
Sweetbreads.
Soak in cold water half an hour, parboil fifteen min-
utes in water with a little salt and lemon juice in it,
then put in cold water.
They are then ready to broil, to serve in a cream or
other sauce, or as a salad.
Meat Loaf.
Two pounds of raw beef, mutton, or veal, or two
kinds together, chopped fine with one-fourth pound of
fat salt pork. Season with two teaspoons of salt, a
little pepper, and one teaspoon of mixed herbs. Mix
with one-half cup of cracker or dry bread-crumbs and
two beaten eggs. Pack in a mold and steam for two
hours. Then brown in the oven, basting with melted
butter. Serve hot or cold.
Boiled Ham.
Brush and clean a large ham in lukewarm water in
Meats. 139
which a teaspoon of borax has been dissolved, and

soak in cold water over night. In the morning shave
off the hardened surface. Put it into a large kettle
and cover with cold water. Let it heat slowly, and as
it begins to boil remove the scum. Keep the kettle
where it will barely bubble, and let it cook till tender
allow twenty minutes or more to the pound from the
time simmering begins. If a fork will pierce through
the thickest part and the skin will peel off easily, it is
done. Let it remain in the liquor until cold. Then
peel off the skin. Mix one cup of fine cracker crumbs,
half a cup of brown sugar, one saltspoon of pepper,
and one saltspoon of powdered tarragon, and moisten
slightly with melted butter. Spread this thickly over
the fat surface, and return to the oven till brown and
crisp.
After using the best portions of a ham for broiling
and frying, the remainder may be boiled. Cook slowly
until the bones slip out. Drain it from the water, and
pack the meat in a pan, the fibers all one way, lean
alternating with the fat, and press it until cold and
firm
Broiled Ham.
Ham is better broiled than fried. Cut thin and
soak it an hour in lukewarm water. Drain, wipe, and
broil five minutes.
Boiled ham may be cut in thick slices and broiled.
Bacon.
Keep the bacon in a cold place that it may be hard
and firm before slicing. Shave off the hard, lean
strip, also the smoked edges and rind as far back on
the strip as required for one meal. Then with a very
sharp knife shave off in slices not more than an eighth

of an inch thick. The smoky edges may be pared off
easily with scissors. Put on a tin plate or pan, and
cook in the oven till much of the fat is extracted and
the bacon is left crisp, but not too brown. The slices
may be laid in a fine wire-broiler and cooked over a
clear hot fire, or the broiler laid in a pan and the
whole placed in a hot oven until done. Serve alone or
with eggs, beefsteak, veal cutlets, liver, or oysters.
Save all the fat when cooking bacon, and use it
afterward for frying potatoes, eggs, liver, or wherever
the bacon flavor would be agreeable. This is much
better for chafing-dish cookery than to attempt to cook
the bacon at the table.
Roast Pig.
A pig for this purpose should not be over three or
four weeks old, and ought not to be kept more than a
day or two after it is killed. The skin of a larger pig
will not develop that desirable "crackle" which
Charles Lamb has so fully described. The pig may
be dressed in the market, and then is to be cleaned,
stuffed,and roasted much like poultry. The fore legs
are usually skewered forward and the hind legs back,
though some cooks prefer to bring both forward. The
mouth is generally fastened open with a piece of wood
or a cob, that it may afterward admit the traditional
apple. The ears should be protected with buttered
paper. Cook in moderate heat three hours or more,
basting frequently. Sometimes a stuffing of rice flav-
ored with Parmesan cheese is used, but usually a
bread stuffing is preferred. This may be seasoned
with any combination of herbs.
Meats. 141
Broiled Pork Chops.

Have the chops cut thin. Wipe with a damp cloth.
Put them in a saucepan and cover with boiling water.
Let them simmer for half an hour. Remove from the
fire and dredge lightly with salt, pepper, and flour;
then broU until a light brown. Garnish with parsley.
Surprise Sausages.
Parboil the sausages, divide in half, and remove the
skins. Wrap in mashed potatoes, then dip in beaten
egg, and coat with bread-crumbs. Fry in deep fat
until crisp and brown. Serve these very hot.
Crown of Pork.
Prepare the ribs of a young pig like the crown of
lamb.
Roast Chicken.
Pick out pin-feathers and singe. Remove crop and
windpipe from the neck; heart, liver, and gizzard,
and afterward lungs and kidneys from below, oil
gland from outside. Wash quickly and wipe dry.
Stuff and truss. If an old bird, steam for an hour or
more, then roast one hour.
Stuffing for Roast Chicken or Turkey.

For each cup of crumbs, either cracker or bread,
allow one ounce of butter, one teaspoon of mixed
herbs, one-half teaspoon of salt, and a little pepper.
Melt the butter, add the crumbs, and mix thoroughly.
Moisten slightly with either milk or water.
For a crumbly stuffing use twice as much butter and
no liquid.
Broiled Chicken.
Split a young chicken down the back, flatten as
much as possible, and brush over with melted butter.
Broil over coals and finish in the oven, or under gas
for twenty to thirty minutes.
Southern Fried Chicken.

Split a tender chicken down the back, flatten it a
little, season with salt and pepper, dredge with flour,
and brown in a generous quantity of hot pork fat or
lard. Cover the frying-pan, and do not hurry the
cooking. Cook about thirty minutes.
Smothered Chicken,
This differs from the fried chicken in using less fat
— half butter and half lard gives a finer flavor. After
browning add a little stock or water and simmer until
tender. A few drops of cream give the finishing touch
to the sauce.
To Cut up a Fowl for Stewing.

Remove pin-feathers, singe the hairs, and rub off
clean. Cut off the oil gland. Take off feet, first pull-
ing out the tendons. Remove windpipe and crop at the
neck. Cut through the skin, press back leg and thigh
bones and cut at the joint, then take off the wings.
Divide each of these in two parts. From the back-
bone cut through thin muscles, then notice position of
inside organs.Remove heart, liver, and gizzard
together. Break backbone into two sections and take
out lungs, kidneys, etc. Loosen shoulder blade and
cut from wing joint to point of ribs to separate back
and breast. Open gizzard, detach gall bag from the
liver without breaking.
Meats. 143
Rinse quickly in cold water, cover with boiling water,

and cook gently until tender, from one to three hours.
For a fricassee, the meat may be browned in hot fat
before stewing or after.
Chicken Livers.
Clean the livers thoroughly, cutting ofE any green
portions. Cook in boiling water for fifteen minutes,
drain, and brown in a little bacon fat. Remove the
livers, put one ounce of butter with the small quantity
of fat left in the pan, and brown in it two tablespoons
of flour. When brown pour in one cup of hot stock,
and season with salt, pepper, and curry if desired.
Reheat the livers in the sauce, and serve at once.
Livers en Brochette.
After parboiling, divide each liver in three or four
pieces,put on skewers with alternate bits of bacon.
Broil or bake till bacon is crisp. Serve on the
skewers.
Chicken Liver Balls.

Rub the uncooked liver of a large chicken through a
strainer; add one beaten egg, half a tablespoon of
butter creamed, one-fourth teaspoon of salt, a few
grains of paprika, and one teaspoon of fine chopped
parsley. Add soft bread-crumbs or fine cracker dust
until the mixture may be shaped into marbles. Drop
them into boiling water or stock cook five minutes,
;
and serve in soup. Or force the mixture through a

squash strainer into boiling water; boil a minute or
two and drain. It has the effect of browned rice.
Roast Turkey.
Choose a hen turkey weighing about eight pounds.
Singe, remove pin-feathers, oil bag, tendons, entrails,

and crop. Wipe, stuff, and truss the feet to the tail,
the wings close to the side, and the neck skin to the
shoulder blade. Rub with salt, pepper, butter, and
dredge with flour. Put the turkey fat in the pan, lay
the turkey on one side, and put it in hot oven. When
the flour is brown, check the heat, baste with butter
melted in hot water, and roast nearly three hours.
Add a pint of water as soon as the fat is brown, baste
every twenty minutes, and turn the turkey so it will
brown evenly.
Roast Goose.
A young or "green" goose is recognized by its
and its tender windpipe as it grows
pliable yellow feet ;
older the down on its legs disappears and the feet

grow darker colored. The skin is so fat and greasy
that a thorough washing is necessary, and warm soda
water may be used for this purpose before the bird is
drawn. Then remove the internal organs as from a
chicken or turkey, and wash quickly in clear water,
and wipe dry. Roast like a turkey, pouring off the oil
as it gathers in the pan. Serve with giblet sauce, •
made by adding to a brown gravy the liver, heart,

and gizzard, which have been boiled till tender and
then chopped.
Stuffing for Goose.

Use hot mashed potato highly seasoned with salt,
pepper, and parboiled onions or onion juice. Moisten
with one tablespoon of butter and the yolk of an egg
to each cup of potato. A sprinkle of sage may be
added.
Meats. 145
Roast Mallard or Teal Ducks.

Singe, draw, and remove all the tiny pin-feathers.
Then wash very quickly both inside and out with cool
water and wipe perfectly dry. Stuff the ducks, sew,
and truss. Put on a rack in a pan, sprinkle with salt,
pepper, and a little flour. Cover with small slices of
salt pork and put into a very hot oven. In about five
minutes the ducks will be light brown. Now reduce
the heat and pour into the pan a very little water. The
dripping fat will bum unless a little hot water is added.
Baste every four or five minutes. In forty minutes
the ducks will be sufficiently cooked if liked a trifle
rare, but many prefer a longer cooking. When nearly
done, the pork must be removed and the birds evenly
browned on all sides.
Stuffing for Duck.

Equal parts of boiled onions, chopped sour apples,
and dried bread-crumbs are mixed, moistened with a
little melted butter, and seasoned with salt, pepper,
and sage.
Vegetables.
General Directions for Cooking Vegetables.
Select the vegetables carefully, choosing each in the
season when it is at its best.
Those which are sent to market from a great dis-
tance are expensive and usually wilted, and so unsat-
isfactory that we tire of them by the time local garden
products are in their prime. Many of the vegetables
in the markets are overgrown and, therefore, tough
and unpalatable.
All vegetables must be well cleaned before cooking,
and a small scrubbing brush and a sharp-pointed knife
are great helps in this process.
Wilted vegetables sometimes may be freshened by
soaking or sprinkling with water before cooking.
The water in which strong flavored vegetables are
cooked should be changed several times. All others
should be cooked in little water that sugary juices
may be retained. On this account steaming or baking
is sometimes better.
Color is retained best when vegetables are boiled in
an uncovered kettle, and the odor of onions and cab-
bage is less disagreeable in the house. Vegetables
should be put ia boiling water, which is usually salted
at first. If the water is hard a very little soda may be
added. Any vegetable may be served in many differ-
ent forms, plain, with various sauces, in a soup or a
salad or croquettes.
Artichokes.
French artichokes are expensive usually and but a
Vegetables. 147
small part is edible. The stem, outside leaves, and

choke must be removed. Cook in boiling salted water
until a leaf can be ptiUed out, about thirty minutes.
Drain and serve with melted butter or HoUandaise
sauce. Or serve cold with mayonnaise.
The artichoke bottoms after boiling and seasoning
may be dipped in batter and fried in deep fat.
Jerusalem artichokes are pickled or served as a
salad. They may be pared, put into vinegar and water
to prevent discoloring, then boiled tender, and served
with a white sauce.
Asparagus.
Break off tough lower end, wash the stalks, and
cook them in boiling salted water from twenty to forty-
five minutes, until tender. Or break in inch pieces,
scraping off the lower end, cooking tough portions first
and adding tips for fifteen minutes. Serve on buttered
toast or with white or HoUandaise sauce. The water
where the asparagTis was boiled may be used to soften
the toast, or in the sauce, or for a soup.
The asparagiis with sauce may be served in rolls
crisped in the oven after the centers are removed and
the sides spread with butter.
Left-over asparagus may be used for soup or salad
or in an omelet.
Baked Beans.
Soak one quart of pea beans over night in cold water.
In the morning put them into fresh water and simmer
until they burst slightly on removing a few of them in
a spoon and blowing on them. One-fourth teaspoon
of soda is often put in this water when the beans are
parboiled. Then turn them into a colander and drain
thoroughly, and place in the small-top earthen bean pot.

Wash one-quarter to one-half of a pound of salt pork,
part fat and part lean, scrape the rind till white, and
cut it one inch deep in half-inch strips. Bury the
pork in the beans, leaving only the rind in sight. Mix
one teaspoon of salt and one-fourth cup or less of
molasses with some water and pour over the beans.
Add enough more water to cover them, and keep add-
ing hot water as needed until the last hour. Bake
from eight to twelve hours in a slow oven, the longer
the better, so long as the beans are kept moist. One-
half teaspoon of dry mtistard may be added with the
salt and molasses. Sugar may be used instead of
molasses and part butter instead of all pork.
Vegetarians leave out the pork and add one table-
spoon of olive oil for each cup of dry beans after they
are partially baked.
Some housekeepers use a piece of fat corned beef
in place of pork.
Fresh shelled beans may be baked in the same way.
Stewed Beans.
Soak any dry beans from twelve to twenty-four
hours. Parboil as for baked beans, drain, add more
water, and stew until tender. Season with butter,
salt, and pepper.
Split peas may be prepared in the same way. A
piece of salt pork or bacon is often stewed with them.
Spanish Beans.
One-half cup of sliced onions, stewed until tender,
one cup of stewed beans, one cup of stewed tomatoes.
Boil together until thick enough to serve on the
Vegetables. 149
dinner plate. Season to taste with butter, salt, and

cayenne pepper.
String Beans.
Break off the ends, pulling off the strings. Cut or
break the pods in inch pieces and freshen in cold
water. Cook until tender, one hour or more, in boiling
water slightly salted. Drain and season as desired.
Any left-overs may be served as a salad.
Shell Beans.
Cook, in boiling water, changing it after fifteen
minutes, and letting it evaporate at the last, until just
enough is left to moisten the beans.
Beets.
Wash, but do not cut them, as that destroys the
sweetness and color. Cook in boiling water until
tender. Young beets will cook in one hour, or less,
old beets require a longer time, and if tough, wilted,
or stringy, they will never boil tender. When cooked,
put them in cold water, and rub off the skin.
Young beets are cut in slices, and served hot with
butter, salt, and pepper, or cut in small cubes and
served in a white sauce. They are often pickled in
vinegar, spiced or plain, and served cold, or they may
be cut into dice, and mixed with other vegetables for
a salad.
Beet greens may have roots as large as a radish.
Wash, boil till tender, drain, and mold, but keep hot.
Cabbage.
All varieties are prepared in the same way. Cut in
quarter or smaller sections and freshen in cold water.
Cook uncovered in boiling salted water about thirty
minutes. The addition of a little soda reduces the
odor while cooking, and aids in softening the cabbage.
Drain thoroughly and serve hot or cold with or
without a sauce.
Scalloped Cabbage.
Mix cooked cabbage with half as much white sauce,
season, put in a dish, cover with buttered crumbs,
and bake until hot and brown.
German Cabbage.
Cut fine and stew with an ounce of butter for each
quart. Very
little water is required, as the kettle is
kept covered. Red cabbage is preferred for this. It
is seasoned with a little onion, nutmeg, salt, and
pepper while cooking. Vinegar and sugar in small
quantities may be added just before serving.
Cauliflower and Brussels Sprouts.

These are members of the cabbage family, and are
cooked like cabbage, but generally require less time.
A sprinkle of Parmesan cheese is sometimes added
to creamed or scalloped cabbage or cauliflower.
Carrots.
Young even if whole, will cook in half an
ones,
hour or less.Old ones should be scraped, cut in
strips or cubes, and soaked, then cooked until tender.
Let the water evaporate at the last. Season with salt,
pepper, and butter, or use white sauce and sprinkle
with chopped parsley. For variety season with sugar
and lemon juice.
Vegetables. 151
Celery.
Remove the nails, cut off the root, and trim o£E the
hard outside part. The root if tender is sweet in a
salad if tough it may be used to flavor soup stock.
;
Separate the stalks and wash them, but do not

scrape them to remove the rusty portions unless to be
used at once, for scraping off the outer skin makes the
stalk decay more quickly.
If the celery is wilted, let it remain in the cold
water some time. Lay aside the inner stalks and the
lower ends of all that are white and tender, also all
the yellow or blanched young leaves. Wrap them in
a wet napkin and put them in a cool place, and use
these portions for salads, scraping them oflE before
serving. They will keep fresh and crisp for a week or
ten days by changing the napkin occasionally.
The delicate yellow leaves of the celery make one of
the prettiest gamishings, and may be used in place of
lettuce as the basis of salads.
Fringed Celery.
Chill and clean the celery, cut into pieces three
inches and slit each end down about three
long,
quarters of an inch into fine threads less than an
eighth of an inch thick. Keep in ice-water until
curly drain, and arrange in a low glass dish.
;
Stewed Celery.
Cut the stalks into inch pieces, put them into
boiling water, and cook until tender. Then drain,
reserving the water for soup, and serve the celery
dressed with butter, salt, and pepper, or with a white
sauce.
Corn Fritters.
To each cup of corn pulp cut from the cob add one
beaten egg, a tablespoon of milk (omit the milk if the
corn is young and juicy), and flour to make a stiff
batter, about one- fourth cup. If cooked corn is used a
little more milk should be added. Season highly with
salt and pepper, and fry in small portions on a griddle
or in deep fat. Serve as a border for a platter of meat.
Corn Pudding or Timbale.

One can of com chopped fine, or one pint of corn
pulp cut from the cob, two eggs beaten, one-fourth
cup of milk (omit the milk if the corn is very liquid),
one-half teaspoon of salt, a speck of pepper. Bake
in a buttered pudding-dish or tin timbale cups from
twenty to thirty minutes, or till firm like a custard.
Serve hot with meat.
Green Corn.
After removing husks and silk, the ears of com may
be roasted over coals or under the gas flame, or
steamed or boiled. Tender corn will be ready to
serve in ten minutes.
Cucumbers.
Large cucumbers, after removing skin and seeds,
may be cut in strips, stewed in butter, and served on
toast like asparagus, or mashed like summer squash.
Or they may be cut in slices, dipped in batter, and
fried in deep fat, like egg-plant. To serve raw cut off
both ends till the seeds show, pare, and slice into cold
water an hour before serving.
Greens.
Thorough washing is the most important part of
Vegetables. 153
preparation. All kinds — dandelion, beet, spinach,

etc. — are cooked in a small quantity of water until
tender, and drained, then chopped, seasoned, and
heated again.
Fried Egg-Plant.
Slice one-third of an inch thick, sprinkle with salt,
and press out the juice. Drain, and dip each slice first
in fine crumbs, then in beaten egg, and again in

crumbs, and saute them in hot fat.
Stuffed Egg-Plant.
Cut off a slice from the stalk end and remove the
inside without breaking the skin. Cook ten minutes
in boiling salted water. Slice and parboil one small
onion. Chop the egg-plant and onion, add half a cup
of soft bread-crumbs, a little salt and pepper, one
tablespoon of butter or cream, and one beaten egg.
Fill the shell, put the slice back on the top, and bake
about half an hour.
Leeks.
Trim off roots and tough ends of the leaves, cut in
three-inch sections. Boil until tender in salted water,
and serve on buttered toast.
Lentils.
Lentils should be soaked and cooked at least eight
hours at a moderate temperature. When thus cooked
they may be used for hash, croquettes, soup, and many
other purposes.
Lettuce.
Lettuce may usually be found at any season in our
larger markets. The close, firm, solid heads are
preferable, as they have more of crisp, cup-shaped

inner leaves. Discard the outer wilted leaves and any
bruised portions. Rinse each leaf separately in cold
water, and let them stand half an hour under running
water to chill them. Then drain, wipe each leaf dry,
without breaking them. Lay them together, the large
leaves at the bottom, then the next in size, wrap them
in a wet napkin, and lay them in the ice chest until
serving time.
Stewed Lettuce.
Break up the tough outside leaves and cook them
until tender in boiling water, like any greens. They
may be cooked with the blanched celery leaves and
tough stalks, or with spinach then drained, chopped,
;
and seasoned with butter, salt, and pepper, or used for

a soup.
Broiled Mushrooms.
Use the cups only; wash, drain, brush upper part
with melted butter. Broil about five minutes serve
;
on buttered toast. The stems may be sliced or

chopped fine to give flavor to a sauce or soup.
Mushroom Rolls.
Wipe, peel, and break the mushrooms into small
pieces. Put them in a pan over the fire with butter
sufficient to cover the pan. Cook qiiickly until the
juice exudes, turning constantly season with salt and
;
pepper very sparingly, and when tender add cream

enough to moisten well. When hot turn into roll
crusts. Remove the soft inside from the rolls and dry
the crusts slightly in the oven, replacing the top after
filling with the mushroom mixture.
Vegetables. 155
Stewed Okra.
Use only the small green pods, not more than two
and one-half inches long. Wipe the pods and cut off
the stems and the tips, if the latter be discolored. Put
them into a granite saucepan with boiling salted
water, and let them cook gently until tender, from
twenty to thirty minutes. Drain off the water, add
two tablespoons of butter, one tablespoon of vinegar,
and a little pepper and salt. Let them merely simmer
at the back of the range until the butter is absorbed,
then turn out carefully so as not to break the pods,
and serve hot.
Onions.
Much depends on the variety of onion. The Span-
ishmay be fried or stewed in a little butter. Small
white onions are better than those with a greenish
tinge. After peeling scald with water in which a
little soda is dissolved. After leaving for half an hour,
drain and cook in fresh water. Change the water
often if the onions are strong.
Scalloped Onions.
Peel and boil one quart of small onions. Make one
cup of white sauce and mix with the onions after they
are well drained. Put in a deep plate or shallow pud-
ding dish, cover with buttered crumbs, and bake until
brown.
Parsnips.
Wash and scrub. The skin may be removed more
easily after cooking. Steam or boil. Serve sliced and
buttered.
Parsnip Fritters.
Mash cooked parsnips, removing tough fibers. To
each cup add one beaten egg, and season with salt,
pepper, and sugar if desired. If too thin add a little
flour. Fry in deep fat or on a griddle, or brush over
with melted butter, and bake.
Green Peas.
Shell, pick over, and rinse. Cook till tender, letting
the water evaporate until only enough is left to moisten
them when served.
Stewed Dry Peas.

Soak one pint of split peas, green or yellow, over
night. Stew for several hours with one-fourth pound
of lean salt pork. Use enough water to prevent burn-
ing, but let it evaporate at the last until the peas are
as thick as mashed potatoes.
Timbales of Peas.
Rub one can of peas through a strainer, and add
enough milk to make one pint in all. Cook together two
tablespoons each of butter and flour, and mix with the
sifted peas and milk. Season with salt and pepper,
and sugar and onion juice if desired. Add the slightly
beaten whites of two eggs, pour into buttered molds,
and steam or bake in a pan of water until firm in the
center. Turn out of the molds before serving.
Stuffed Peppers.
Cut the stems from large green peppers, and re-
move the center portion with all the seeds without
breaking the skin. Parboil then fill with a poultry
;
stuffing or croquette mixture or any highly seasoned

Vegetables. 157
chopped meat. Bake until the skins are tender, bast-

ing once or twice with butter and water.
Peppers Broiled with Steak.

Cut the peppers in quarters, lengthwise, remove
and broil with the
seeds, parboil, dip in melted butter,
beef. Or chop fine, and add to a brown sauce.
Radishes.
When too old to serve raw, radishes may be pared
and cooked like turnips.
Winter Squash.
This may be boiled or steamed. Watery squashes
are rendered drier by baking instead of boiling. Cut
them in convenient pieces, remove the seeds and fi-
brous portions, but leave the rind on. Put them in a
pan and bake in a hot oven. When done peel off any
hard, dried portions and the skin. Mash and beat it
till fine and smooth. For one cup of squash add one
tablespoon of butter, one-fourth teaspoon of salt, and
a few grains of pepper. Sometimes a little sugar is
an improvement. Heat again and serve very hot.
If more squash be cooked than will be needed at one
meal do not season it all, as the portion left will be
better if freshly seasoned when served.
Squashes may be cut in uniform pieces suitable for
one portion, baked, and served in the shell.
Summer Squashes.
These should be young, fresh, and with tender skin.
Wash, and trim off stem and skin if hard, and cut in
quarters. Steam or cook in as little water as possible.
Put into a strainer cloth, mash thoroughly, squeeze,
or twist and press in the cloth until squash is not quite

dry. Season the squash with butter, salt, and pepper,
and heat again before serving.
Fried Summer Squash.

Cut in slices, season, sprinkle with flour, and cook
till brown and tender in enough salt pork fat to keep
from burning.
Potatoes.
New potatoes should be baked or steamed in their
skins. Old ones are improved by paring and soaking
in cold water before boiling. The most important
point in cooking is to drive off surplus moisture as
soon as the potato is soft by cracking the skin of
the baked potato, or draining off the water from
boiled ones.
Baked Potatoes.
Choose smooth potatoes of medium size. If old,
cut a slice from both ends. Wash and scrape. Large
potatoes may be parboiled for ten minutes before
baking. Put into a moderate oven to heat through
gradually and let the heat increase. Thirty to forty-
five minutes will be required. The skins should be
puffy and not shriveled, when baked potatoes are
served. Potatoes may be pared and baked in the pan
with meat. This usually takes an hour.
Svreet Potatoes.
These are best baked, since some sweetness is lost
when they are steamed or boiled.
Browned Sweet Potatoes.
Slice partially boiled sweet potatoes slightly thicker
Vegetables. 159
than Saratoga chips. Fill a baking dish with a sprink-

ling of lightbrown sugar and bits of butter between
the layers. Two tablespoons of sugar suffice for a pint
of potatoes. Finish with a dusting of sugar, butter,
and salt, and brown in the oven.
Mashed Potato.
Put one pint of hot boiled potatoes through a ricer,
or use a wire masher. Season with half a teaspoon of
salt, half a saltspoon of pepper, and two tablespoons
of butter; add sufficient milk to hold the potato

together, about one-fourth cup, and put over the fire
again, and mash and beat until perfectly fine and
smooth.
Potato Roses.
Put a star tin tube into the end of a three-cornered
pastry bag, made of rubber sheeting or thick firm
drilling.
Fill the bag with mashed potato, twist the top tightly,
and press the potato through the tube, letting it form
little mounds, which, with a slight stretch of the
imagination, may be called potato roses. Hold the
tube over the spot where the potato is to be, and ar-
range the roses so there will be a little space between
each.
Potato Cakes.
Shape cold mashed potato in any small forms, brush
over with milk or beaten egg, and brown in the oven.
Potato Crust.
Mix together one cup of cold mashed potato, one
egg, two tablespoons of melted butter and flour to
i6o Home Science Cook Book.
make a soft dough, yet stiff enough to roll to cover a
meat pie or turn-overs. Put cooked meat and gravy
in a dish, cover with the crust, and bake until brown.
Broiled Potatoes.
Use large which
potatoes, either white or sweet,
have been Pare and
boiled, but are not quite done.
cut in thick slices lengthwise, making about four from
each potato. Dip in melted butter or meat fat, and
broil under gas or over coals until brown and cooked
through.
Hashed Potatoes.
Wash and pare enough potatoes to make a pint.
Chop quite fine and soak ten minutes in cold water.
Drain, put two tablespoons of butter or bacon fat in
a spider, add the potatoes, sprinkle with salt and
pepper; add one tablespoon of vinegar, cover closely,
and let them cook on the back of the stove until
tender. Bring forward and let them brown then fold
;
over, turn out, and serve.
French Fried Potatoes.

Wash and pare and cut lengthwise in slices, then
in strips, one-fourth inch through or larger. Soak in
cold water for several hours. Wipe dry and fry in
deep few at a time until brown.
fat a Drain on paper
and sprinkle with salt.
Potato Marbles.
Cut large potatoes into balls, like marbles, with a
cutter. Cook slowly in boiling salted water ten
minutes, or until tender. Drain and shake carefully
Vegetables. i6i
until dry. Pour over them one tablespoon of melted

butter for each cupful, and roll about until all are
buttered; sprinkle with salt, pepper, and minced
parsley.
Smothered Potatoes.
In one ounce of butter or beef fat cook one-fourth
cup of chopped onion and celery mixed. When be-
ginning to brown add a pint of cold boiled potatoes
cut in cubes or slices. Sprinkle with salt and pepper,
and add one-half cup of meat gravy or tomato sauce.
Cover till well steamed through, uncover to let any
surplus moisture evaporate, and serve hot.
Lyonnaise Potatoes.
Cut one pint of boiled potatoes into dice, or thin
slices,and season with salt and pepper. Fry one scant
tablespoon of minced onion in one ounce of butter
until yellow. Add the potatoes, and stir with a fork
until they have absorbed all the butter, being careful
not to break them. Sprinkle with chopped parsley,
and serve hot. One tablespoon of vinegar heated with
the butter gives the potatoes a good flavor.
Delmonico Potatoes or au Gratin.

One pint of boiled potatoes cut in cubes, one cup of
thin white sauce highly seasoned, one-fourth to one-
half cup of chopped or grated cheese. Put in layers in
a buttered pudding dish, cover with buttered crumbs.
Bake till hot and brown.
Potato Puff or Souffle.

Press boiled potatoes through a ricer. For each
cup add one tablespoon of butter, one-fourth cup of
milk or cream, and one egg yolk and white beaten

separately. Season with salt and pepper, and, if liked,
with celery salt or chopped parsley. Mix thoroughly,
fold in whites last. Bake in one dish or individual
cases long enough to cook the egg, and serve at once.
Salsify or Oyster Plant.

Wash and boil like parsnips. The skin may be
scraped offbefore cooking. In that case put directly
into cold water containing some vinegar or lemon
juice to keep the roots from turning dark. More flavor
is retained if not scraped. Serve with white sauce or
make into fritters.
Turnips.
White turnips may be pared, cut in cubes, cooked
tender, and served with white sauce.
Yellow turnips should be sliced, pared, all corky
portions removed, cooked tender, mashed, and sea-
soned with butter, salt, and pepper.
Tomatoes. *, .
To serve raw, dip ripe tomatoes into boiling water

to loosen the skin.' Chill for some hours, then peel
and slice just before serving.
Scalloped Tomatoes.
Fill a pudding dish with alternate layers of seasoned
buttered crumbs and sliced tomatoes. Have crumbs
on top, and in all use about half as much crumb as
tomato.
Salt and pepper is usually enough for seasoning, but
a few drops of onion juice may be added.
Vegetables. 163
Broiled Tomatoes.
Solid tomatoes, the better if not quite ripe, may
all
be cut in thick seasoned with salt and pepper,
slices,
sprinkled with flour, and broiled or browned in hot fat.
This is an excellent way to use those which are not
fairly ripe when the frost comes.
Serve with chops or steak.
Baked Tomatoes.
Wipe and remove a thin slice from the stem end of
four to six tomatoes. Take from the center the seeds
and pulp, and mix with one cup of soft bread-crumbs,
or boiled rice, one teaspoon of chopped parsley or one
saltspoon of thyme, a little pepper, and sufficient
melted butter to moisten. Fill the tomatoes with the
mixture, place them in a shallow dish, and bake
fifteen minutes.
Deviled Tomatoes.
Wipe and cut in half-inch slices four large, smooth
tomatoes. Prepare the following mixture one table-
:
spoon of vinegar, one tablespoon of mushroom ketchup,

one teaspoon of sugar, one-half teaspoon of salt, one-
fourth teaspoon of dry mustard, one-half teaspoon of
onion juice, and one-eighth teaspoon of paprika, and
when ready put two tablespoons of butter into the
frying-pan or the chafing dish blazer; add the mix-
ture, and when hot lay in the tomatoes, and let them
cook until tender. Serve very hot.
Desserts.
Blanc Mange.
Soak one-half cup of Irish moss in cold water fifteen
minutes, pick over, wash, tie in coarse lace or netting,
and cook with one quart of milk in a double boiler
half an hour, or until the milk thickens slightly when
a drop is cooled. Strain, add one-fourth teaspoon of
salt, one teaspoon of vanilla, and turn into small
molds wet in cold water. Serve with sugar and cream,
and with fresh fruit. Or cook the moss in one pint of
water, strain, and combine with one pint of thin cream
scalded.
Minute Pudding.
Cook a heaping half pint of berries in one pint of
water for ten minutes. Make smooth four tablespoons
of flour in a little cold water, pour into the berries and
boil, stirring carefully till the flour is well cooked.
Serve with sweetened cream while warm, or mold in
pudding cups, and turn out to eat cold.
Cereal Fruit Pudding.
Cook any cereal as for breakfast. Put a layer in a
pudding dish, then a layer of mild apples or pears
sprinkled with sugar, then another layer of each, with
buttered cracker crumbs on top. Bake slowly till
brown and serve with cream.
Apricot Pudding.
"Wash one-half pound of apricots in cold and then in
hot water. Put them and one-fourth pound of hominy
in a scant quart of cold water and soak all day. Next
Desserts. 165
day cook it two hours in a double boiler, then add

one cup of sugar and cook two hours longer, stirring
every half hour. Turn into wetted molds and serve
very cold with cream.
Baked Indian Pudding.

One quart of milk, one-fourth cup of Indian meal
scalded in the milk; add one-half cup of sugar, one-
half cup of molasses, a little salt and ginger, and one
tablespoon of butter. Bake slowly three hours. More
milk may be added as it cooks away.
Cream Rice Pudding.

Measure milk enough to nearly fill a buttered pud-
ding dish. For each cup of milk add two tablespoons
of rice well washed and two tablespoons of sugar.
Flavor with salt, and cocoa, or nutmeg, or cinnamon.
Bake slowly, stirring occasionally, until the rice is
softand has absorbed nearly all the milk.
Rice Fritters.
Pick over and wash one-half cup of rice put it in ;
the top of double boiler with one-half cup of boiling

water and one level teaspoon of salt. Cook directly
over the fire until water is absorbed, then add one cup
of milk and cook over boiling water until very soft.
Stir in one ounce of butter and one well-beaten egg.
Remove from the fire and stir in one-half cup of canned
cherries, stoned and cut small. Mix well and turn into
a round shallow tin to cool. When cold divide into
six or eight sections, cover with fine bread-crumbs,
egg and crumbs, and brown on each side in hot butter.
Andermatt Rice Pudding.
Cook half a cup of washed rice in one cup of boiling
1 66 Home Science Cook Book.
water until the water is absorbed; then turn it into

the double boiler with three cups of boiling milk.
Cobk it until tender. Stir in one heaped cup of a
mixture of preserved fruits. When cool stir in one
pint of thick cream whipped stiff, and turn it into a
melon mold. When firm turn out and serve.
Baked or Steamed Custards,

For each pint of hot milk beat two or three eggs,
mix with one-fourth cup of sugar, and add to the milk
with a little salt and flavoring. Strain into cups, or
one mold, and steam or bake in a pan of water until
puffy on top and firm in the center.
Like all dishes in which egg is a principal ingredient
the heat must be very moderate.
Use the same proportions for a custard pie.
Coffee Custard.
Substitute one cup of strong coffee and one cup of
thin cream for the pint of milk and proceed as above.
Maple Custard.
Sweeten the custard with maple sugar or sirup.
Fruit Custard.
Substitute from one-half cup to one cup of sweet-
ened fruit pulp for part of the milk of the custard
recipe, or put a layer of fruit in the bottom of the dish
and pour the custard over before cooking. Part of
the egg white may be reserved and a meringue put on
top after the custard is baked.
Caramel Custard.
Melt a cup of sugar in a smooth frying-pan, stirring
until it becomes a rich golden brown, then add a half
Desserts. 167
cup of water, and stir until dissolved. Use about one-

fourth of this to sweeten and flavor a custard made
with one pint of hot milk and two or three eggs. Add
a speck of salt and a half teaspoon of vanilla, strain
into a mold, and bake or steam until firm. Serve with
the remainder of the sirup as a sauce, adding water if
it is too thick.
Silver and Gold Custards.

Bea,t the whites of four eggs slightly with one-
fourth cup of sugar, add a speck of salt and a few
drops of almond or vanilla extract, and one pint of
scalded milk. Strain into molds and steam or bake
in a moderate oven till firm.
Scald another pint of milk and add to the beaten
yolks of four eggs, cook till it begins to thicken, and
add one-fourth cup of sugar and strain; flavor when
cold.
Turn the white custards from the molds and serve
with the yellow around them.
Soft or Boiled Custards.

Scald one pint of milk, beat two eggs or the yolks of
three eggs, mix part of the milk with the egg, and then
turn back with the remainder of the milk. Cook in a
double boiler, stirring constantly until it thickens and
the foam disappears from the top. Add one-fourth
cup of sugar, strain, cover, and cool. Then flavor
with one-half teaspoon of vanilla or one-fourth tea-
spoon of lemon or a few drops of almond extract.
Floating Island.
Make a soft custard with the yolks of eggs. When
cold pour into a shallow glass dish. Beat the whites
stiff, sweeten, and heap in the center of the custard.
This meringue may be flavored and colored by beating
into it a little fruit juice.
Panada.
Bread or crackers cooked or soaked in milk or water
is a foundation common to many "made dishes."
This is a sort of porridge, and milk or water thickened
with tapioca, arrowroot, corn-starch, or cereals is often
used in the same way.
It will be noticed that many of the following recipes
may be divided into two parts, a porridge or panada
and a custard. In all such cases the starch should
have more cooking than the custard. Bread and
cracker crum^bs are already cooked, but rice, tapioca,
and corn-starch should be cooked in the milk or water
before the eggs are added.
Fruit Custard.
Make a thick custard by cooking two tablespoons of
corn-starch with one pint of milk in a double boiler
for twenty minutes, then adding the beaten yolks of
two or three eggs, and last one-fourth cup of sugar.
Have ready three oranges cut up and sweetened or a
cup of any other prepared fruit. Put the fruit in a
dish, and pour the custard over.
A meringue may be made from the egg whites and
placed on top.
Cocoanut Sponge.
Thicken one pint of milk with one-fourth cup of corn-
starch; add one-fourth cup of sugar and a little salt.
Cook ten minutes; when slightly cool beat in the
stiff whites of three eggs and one cup of fresh grated
Desserts. 169
cocoanut and turn into a mold. Serve cold with soft

custard made with the yolks of the eggs, one-fourth
cup of sugar, and one pint of milk.
Chopped almonds may be used instead of cocoanut.
Apple Pudding.
Fill a buttered pudding-dish with alternate layers of
bread-crumbs and apple sauce which has been sweet-
ened and slightly spiced. A tablespoon of butter
melted and mixed with the top layer of crumbs will
give a crisp crust. Cover with a plate and bake
slowly for half an hour remove the cover for the last
;
five minutes and brown on top. Raw apples sliced or

chopped may be used, but in that case the pudding
must be baked for an hour, or until the apples are
tender. Serve hot with cream.
Spiced Pudding,
Soak one packed cup of the brown crusts of bread in
one pint of scalded milk until soft. Then add one-half
cup of molasses, scant measure, a saltspoon of salt,
and one-fourth of a level teaspoon of mixed spice
(cinnamon, cloves, allspice, and nutmeg), and from
one-half to one cup of raisins. Stir occasionally at
first and bake in a very moderate oven for nearly
one hour. Serve with whipped cream or hard sauce.
Orange Pudding.
To one pint of scalded milk add one cup of white
crumbs, not crusts, one-fourth cup of sugar, one tea-
spoon of butter, the yolks of three eggs, one-fourth
cup of candied orange peel cut in bits. Mix all in-
gredients well together, and bake slowly about one-
half hour, or until firm in the center. Put a cup of
cut orange over the top, on that spread a meringue

made of the egg whites and one-fourth cup of pow-
dered sugar. Brown in the oven.
Lemon may be used instead of orange.
Chocolate Pudding.
Soak one-half cup dry or one cup of stale bread-
crumbs in one pint of milk. To this add one level
tablespoon of cocoa stirred in a quarter of a cup of
sugar, and one beaten egg. Bake in a shallow pud-
ding dish until firm throughout. Serve either hot or
cold, with whipped cream, sweetened, and flavored
with vanilla.
Berry Charlotte.
Pick over and stew one quart of berries, or small
fruits, blueberries, currants, raspberries or black-
berries, in one cup of water. Mash well and squeeze
through coarse cheese-cloth. Add sugar to taste, and
boil again until it almost jellies on the edge. Have a
quart or more of soft white bread cut in small, thin
pieces. Put a layer of bread in a bowl or in small
cups, pour on enough hot sirup to wet the bread all
through, and continue the layers of bread and sirup
until all is used. Put in ice chest and serve cold.
Bread and Butter Pudding.

Cut bread into small wedged-shaped pieces one-
fourth inch thick and butter well on one side. Make
a custard in a small pudding dish, fit the bread over
the custard so as to cover it, butter side up bake till
;
firm. A
layer of fresh fruit or jam may be put in
the bottom of the pudding dish. The buttered bread
browns and makes a nice looking pudding.
Desserts. 171
Thanksgiving Pudding.
The raisins, few or many, must be seeded and
stewed gently for an liour before the pudding is
made. Let them cook uncovered at the last, so the
water may evaporate, that none of the richness of the
raisins need be lost by draining. Allow one egg and
one medium sized cracker for each cup of milk re-
quired to fill the pudding dish. Soak the crumbled
crackers in the milk for several hours add the beaten
;
eggs and the cooked raisins, and a speck of nutmeg

and salt. Bake in a very moderate oven until nothing
adheres to an inserted knife blade. The pudding is
unsweetened, and should be served with a hard sauce
or a rich lemon sauce.
Cabinet Pudding.
Butter a mold and decorate it with candied fruit
put in a layer of stale sponge cake, then a few pieces

of fruit, and repeat till the mold is nearly full. Pour
one pint of boiling milk into the yolks of three eggs
beaten with one-fourth cup of sugar and one-half a salt-
spoon of salt. Pour gently into the mold and set it in

a pan of water, and bake or steam it one hour. Serve
hot with or without sauce.
Crumbled macaroons or cocoanut cakes may be
used in place of the fruit. A cake with a chocolate
frosting will make another variety.
Tapioca.
This starchy food comes to us in several forms, and
any one may be used in the following recipes. The
flake tapioca should be soaked several hours, the pearl
may be soaked or not, while the fine granules are used
without soaking. Sago may be substituted for tapioca

in any recipe.
Fruit Tapioca.
Cook one-half cup of tapioca in one pint of boiling
water until transparent. Then add a little salt and
sugar and spice if desired.
Pour around cored and pared apples placed in a
buttered pudding dish. The centers of the apples
may be filled with sugar, raisins, nuts, or jelly. Bake
until the apples are tender, and serve warm with
cream and sugar.
Or pour the cooked tapioca over strawberries or
sliced peaches, bananas, oranges, etc. and serve cold.
,
Or stir into the tapioca one cup of fruit juice, pulp,

jelly, or fresh berries, cook a little longer, then chill
in molds.
Tapioca Pudding.
Scald one pint of milk and shake gently into it one-
fourth cup of iine tapioca, stirring all the time. When
it begins to thicken add one teaspoon of butter, one
beaten egg, and one-fourth cup of sugar. Flavor with

nutmeg. Pour into a buttered pudding dish, and bake
in a very moderate oven for about thirty minutes, or
until firm like a custard. Serve hot or cold.
The egg may be omitted. Raisins, dates, or other
fruits may be added.
Tapioca Cream.
Cook one-fourth cup of tapioca until transparent in
one pint of milk. Then mix in the beaten yolks of
two eggs and one-fourth cup of sugar, cook three min-
utes more. Beat in the stiff whites of the eggs when
Desserts. 173
taken from the fire, or make a meringue for the top.
If the pudding is too thick it may be diluted with a

little scalded milk or fruit juice. Flavor with a speck
of salt and one-half teaspoon of vanilla.
Tapioca Sponge.
Heat one pint of fruit juice and water in a double
and stir in one-fourth cup of tapioca. Cook fif-
boiler,
teen minutes, or till clear; add one-half cup of sugar
and a speck of salt. Fold in the stiff whites of two
eggs let the mixture cook a moment or two longer,
;
then turn into molds and set away to cool. Serve with
a soft custard made with the yolks of the eggs, a cup
of milk, sweetened, and flavored with almond.
Fruit Souffle.
Put one-half cup of boiling water in a saucepan on
the stove, melt in it two tablespoons of butter, and
stir in one-half cup of flour, and cook thoroughly.
Then add gradually one-half cup of milk, two table-
spoons of sugar, and, when cool, the yolks of two
eggs. Beat well, then fold in the
stiff whites of the
eggs. Have
a layer of jam in a pudding dish, and
pour the mixture over it. Set the dish in a pan of
water and bake for a half hour or more in a moderate
oven.
Prune Puff,
Whip the whites of three or four eggs to a stiff froth,
add slowly one-fourth cup of powdered sugar, beating
all the time. Then add one cup of cooked prunes
chopped or sifted, and beat until very light. Put into
a small pudding dish and bake about ten minutes;
then cool. Serve with a soft custard made with the
yolks of the eggs previously cooked. Other fruits
may be used instead of the prunes.
These puflfs may be served hot and without sauce or
with whipped cream.
Fruit Foam,
With each egg white beaten stiff blend one-half cup
of strained peach, or other fruit pulp, and two or more
tablespoons of sugar. Serve in sherbet glasses with cake.
Whipped cream may be placed on top or beaten in
with the fruit and egg. Jelly or jam may be used
instead of raw fruit.
Plum Pudding.
In one cup of flour sift one-half teaspoon each of
salt and of soda, one or two level teaspoons of mixed
spice add two cups of stale (not dried) bread-crumbs,
;
one cup of finely chopped beef suet. Beat two eggs

light, and add with one cup of molasses to the other
ingredients, then a pound of prepared fruit, which
may be a mixture of raisins, currants, citron, and
candied lemon or orange peel. Figs and nuts may
be added. Put in small molds and steam three hours
at least. Serve with hard sauce.
Steamed Pudding.
Sift together one pint of flour, one-half teaspoon of
soda, one-half teaspoon of and one-fourth tea-
salt,
spoon of mixed spice. Add one ounce of shortening

melted, one-half cup each of molasses and sour milk.
Mix thoroughly, and add one-half to one cup of cur-
rants and raisins, or chopped figs or nuts. Steam in
one mold or six cups from one to two hours.
Serve with a rich sauce.
Desserts. 175
Entire wheat flour may be used instead of white

such a pudding.
flour for
Steamed Apple Pudding.

Slice tart apples into a deep granite basin. Cover
with very light bread dough, into which has been
worked a large spoonful of butter. Set in a warm
place for an hour. Then lift the edge of the dough,
pour in from one-half to one pint of boiling water (ac-
cording to size of pudding); drop the dough close
again. Cut an opening in the middle. Put over this
dish another basin inverted, of exactly the same size.
Set on the back of a hot range and cook steadily for
an hour, without lifting the cover. Serve on a hot
platter, turning over the basin, so that the apples are
on top. Use thick cream and maple sirup as sauce.
A quick biscuit dough may be used instead of the
yeast dough.
Dutch Apple Tea Cake or Pudding.

Sift together one pint of flour, one-half teaspoon of
salt,and three level teaspoons of baking powder. Rub
in quickly and lightly one-fourth cup of butter, add
one scant cup of milk and one well-beaten egg. Make
it into a dough soft enough to spread easily on a bak-
ing pan. It should be about one-half inch thick.
Cut tart apples in eighths, remove skin and core,
and press the apples into the dough in parallel rows.
Serve with butter or cream or lemon sauce.
Use the same recipe for steamed berry puddings.
Cottage Pudding.
This has the same foundation as the Dutch apple
cake with the addition of one-half cup of sugar. It is
usually baked. One cup of dates cut fine may be

added, and the pudding served with lemon or vanilla
sauce. Or drain any canned fruit, stir one cup into
the pudding, and use the sirup heated and thickened
for a sauce.
Fruit PufFs.
Cut open pop-overs when baked and put in one-half
teaspoon of butter, one teaspoon of powdered sugar,
and as many strawberries, or other fruits, as the puff
will contain. Sliced peaches are especially fine served
in this way. Or after the pop-over mixture is in the
cups, put in each a section of peach or banana and
bake. The puff mixture will enclose the fruit.
Plain Pastry.
Into one pint of pastry flour sift one-half teaspoon of
salt for meat pies add one teaspoon of baking powder,
;
and rub in one-fourth cup or two ounces of shorten-

ing (lard or butter, etc.), then mix with about one-
half cup Qf ice water into a stiff dough. Roll out and
spread with one ounce of butter, fold and do the same
again. In all one-half cup of shortening will be used.
For upper crusts more may be rolled in if desired.
Keep as cool as possible throughout.
Puff Pastry.
Use equal weights of flour and butter, or by meas-
ure, one pint of flour and one cup of butter. Scald the
bowl and dip the hands in hot water to keep the
butter from sticking. Wash the butter in cold water,
divide into four parts, pat until thin, wrap it in a
napkin and place in a pan between two pans of ice.
Mix one-half teaspoon of salt with the flour, rub in one
Desserts. 177
part of the butter, add about one-half cup of ice water

slowly, mix with a knife, and cut till it can be taken
up clean from the bowl. Toss out on a well-floured
board, pat into a fiat cake, then roll out until half an inch
thick. Roll one part of the butter thin and lay it on the
middle of the paste. Fold the sides toward the middle,
then the ends over, and double again. Pat and roll out
again. Repeat this process with the remaining pieces
of butter. When the butter is all rolled in, the paste
should be rolled and folded till no streaks of butter
can be seen. Chill whenever the butter softens. After
the last rolling, place it on the ice to harden, that it
may then be cut and shaped more easily.
Patties and Tarts.

Roll puff paste one-eighth of an inch thick, and
stamp out circular pieces with a cutter, two and one-
half inches in diameter. With a smaller cutter, stamp
out the centers from half of these pieces, leaving rings
half an inch wide. Rub a little white of egg on the
top of the large rounds near the edge, put on the
rings, and press them lightly to make them adhere.
Put round pieces of stale bread, cut half an inch thick,
in the center, to keep the paste from rising.
Apple Pie.
Line a tin or granite plate with a thin crust. Cut
sour apples in quarters, remove the cores and skins,
and cut each quarter in two pieces lengthwise. Fill
the plate, putting the pieces of apple round the edge
in regular order, and piling slightly in the middle.
When the apples are not juicy, add a little water.
Cover with crust without wetting the edges, and bake
about half an hour. When nearly done, boil one-

half cup of sugar and two tablespoons of water five
minutes. Add the grated rind of one-quarter of a
lemon, or one tablespoon of lemon juice. When the
pie is done, remove to an earthen plate, pour the
sirup through a cut in the top, or raise the upper crust
and pour it over the fruit, or simply sprinkle with
sugar and bits of butter. Replace the crust the steam
;
will dissolve the sugar, and the pie will be sweeter

and of better flavor than if sweetened before baking.
Peach pie, apricot pie, and plum pie may be pre-
pared in the same way.
Berry Pie.
Lay the crust on a granite pie plate, floured but not
greased, fillheaping with blueberries, dredge with
flour, sprinkle on a few grains of salt and half a cup
of sugar, and dot with a teaspoon of butter. Draw the
extra crust up over the berries round the edge. Wet
the top of it, and cover with the other crust, rolled to
fit the ptete. Press it close on the edge. Prick or
gash the top and bake about half an hour. Bake in
deep dish with only top crust if preferred.
Marlborough Pie.
Mix together two cups of grated apples, one and
one-half cups of sugar, three eggs well beaten, two
tablespoons of melted butter, the grated rind and
juice of one lemon, and one cup of thin cream. This
is enough for two pies, which should be baked in an
under crust, with strips of pastry across the top. Or
it may be used as a pudding, reserving the whites of
the eggs to make a meringue for the top.

Desserts. 179
Mince Pie.
One cup of chopped meat (cold steak or roast beef
which has been simmered till tender), two cups of
chopped apple, one teaspoon each of salt, allspice, and
cinnamon, one cup of brown sugar, half a cup of small
whole raisins, half a cup of currants. Moisten with
one cup of cider, or one cup of sweet pickle vinegar,
or half a cup of water, juice of one lemon, and two or
three spoonfuls of any jelly. Bake in two crusts.
Pumpkin Pie.
Select a fine grained, solid pumpkin, cut up, and
steam or stew with very little water. Sift, add spice
and sugar, spread on plates, and heat in a moderate
oven to evaporate as much moisture as possible. For
each pie use one cup of the prepared pumpkin, one
egg, and two cups or more of rich milk. Add sugar
and spice as needed — cinnamon, ginger, and nut-
meg seem to belong to pumpkin pie. Bake in a deep
plate, with one crust, slowly until the pie puffs in the
center and becomes brown.
Squash Pie.
Use the dry, mealy squashes; the watery kind are
no better for pies than for the dinner as a vegetable.
Stew or bake the squash till tender. Sift it, and
allow one cup and one-half for an ordinary sized pie.
Mix with the squash one cup of boiling milk, one-half
cup of sugar, one-half teaspoon of salt, one-fourth tea-
spoon of cinnamon, and one egg beaten slightly. Line
a granite pie plate with paste, allowing enough for a
fluted rim, fill with the squash mixture, and bake in a
i8o Home Science Cook Book.
hot oven until the crust is brown and the squash puffs
up in the center.
Lemon Pie.
Pour one cup of hot water over one-half cup of fine
stale bread-crumbs add one saltspoon of salt, one-half
;
cup of sugar, juice and grated rind of one lemon, two

egg yolks well beaten pour this mixture into pie-tin
;
lined with paste, and bake till crust is done cool, and
;
cover with meringue made from the two egg whites

and one-fourth cup of powdered sugar. Brown in a
slow oven.
Mince Pie for Summer.

Mix one-fourth cup each of molasses, sugar, vine-
gar and water, and scald with one-half cup of chopped
raisins. Then stir in one ounce of butter, one-fourth
cup of coarse cracker crumbs, and flavor with one-
half teaspoon of mixed spice. One beaten egg may-
or may not be added. Bake between two crusts.
Lemon Turnover Filling.
Cook together two tablespoons each of butter and
corn-starch, add one cup of liquid (water, with the
juice of one lemon), when thick and smooth stir in one
beaten egg and cook three minutes longer. Then add
one cup of sugar, a little of the grated lemon rind,
and from one-half to one cup of currants or citron and
raisins cut fine. If too thin when cold, add fine
cracker crumbs, but some moisture will be absorbed by
the dry fruit. Make a few days before it is to be used.
Brambles.
One cup of chopped raisins, one cup of sugar, one
egg, grated rind and juice of a lemon. Make a pie
Desserts. i8i
crust and cut in rounds; fill one-half and turn the

other over and pinch down. Bake in rather a slow
oven.
The addition of a few chopped walnuts gives variety.
Rhubarb Pie with one Crust.

Wash the rhubarb and cut off the root and leaf end,
but do not peel it, unless very tough, for the pink
skin gives a fine color and flavor. If it is a very sour
variety, pour boiling water over it and let it stand five
minutes, then drain it. Put the rhubarb, cut into
inch pieces, into a deep dish, earthen or granite, and
sprinkle over it one level cup of sugar to each heaped
pint of rhubarb. If you like the sirup thick, mix one
level tablespoon of corn-starch with the sugar. Add
also one saltspoon of salt. Cover with a rich pastry
crust and bake about half an hour.
Another kind of rhubarb pie is made by chopping
the rhubarb fine, and with each cup of that mix one
beaten egg, one-half cup of sugar, and a sprinkle of
flour.
Gelatin Puddings.
Theusual family package of a standard gelatin is
two quarts of jelly. The powdered and
sufficient for
granulated gelatins may be measured by the table-
spoon. One tablespoon is equivalent to one-fourth of
the ordinary box.
Soak gelatin in cold water, the time varying accord-
ing to the size of the particles. This cold water must
be counted in the whole amount to be used. Never
use more gelatin than the directions on the package
call for, iinless show rather than flavor is the object.
A smaller proportion is required to thicken creams,
i82 Home Science Cook Book,
custards, or fruit pulps than for a coffee or fruit
jelly.
After soaking, the gelatin should be dissolved with
boiling liquid. Use no more than is required, add the
remainder of the liquid cold, and cool as rapidly as
possible. Gelatin is not improved by cooking. The
quantity of sugar must be varied according to the
acidity of the fruit juices used.
Earthen molds are preferable to tin, especially for
acid jellies, but the cooling process is slower. Agate-
ware combines the advantages of both earthen and tin.
Six hours or longer in a cool place is needed to make
a large mold firm. By use of cracked ice with salt the
process may be hastened, and small shapes cool quicker
than large ones.
Jelly that is shaken or even slightly jarred after it
begins to harden is liable to crack when it is turned
from the molds. With the foregoing points in mind
an almost infinite variety of acceptable summer des-
serts can be made from fruit juices, whipped cream,
and soft custard stifiEened with gelatin.
There are three distinct types Jellies which may or
:
may not have fruits molded in them creams known

;
as Bavarian or Italian, etc. which may be part cream,

,
part custard, and part fruit juice or pulp; sponges,

either a jelly or cream, into which, as it begins to
harden, egg whites or whipped cream
stiff is folded,
giving a spongy effect.
Lemon Jelly.
Soak one-fourth box of gelatin in cold water. Pour
over it, stirring meanwhile, enough boiling water to
actually dissolve it, and no more add about one-half

;
Desserts. 183
cup of sugar, one-fourth cup of lemon juice, a speck

of salt, and enough ice-water to make a pint in all.
Strain and cool.
Orange Jelly
Is made like lemon jelly, but a larger proportion of
juice is necessary, as orange is less potent than lemon.
Macedoine of Fruit.
Use lemon or orange jelly and strain it into a
either
pitcher. Set a mold in a pan of crushed ice and salt,
pour in a half inch layer of jelly, and let it harden.
Then arrange over it a garnish of different fruits, nuts,
etc. and pour over a little more jelly without disturb-
,
ing the pattern, and let that harden. Proceed thus

until the dish is full.
Chartreuse of Fruit.
Line a mold with jelly by first letting a layer harden
in the bottom, then gently place a smaller mold on
that, and the space between the sides with liquid
fill
jelly. When hard fill the center mold with warm (not
hot) water, and in a minute the mold can be pulled
out without disturbing the jelly. Color the remainder
of the jelly pink, or beat it until full of bubbles, and
mix with any fruit cut into bits. Fill the lined mold
with this mixture, and chill.
Snow Pudding.
This consists of a lemon or orange jelly with which
the whites of eggs are beaten, while the yolks are
made into a soft custard to serve as sauce.
Coffee Cream.
With an egg whip beat one cup of heavy cream until
it begins to thicken, then gradually beat in a spoonful

at a time of slightly thickened coffee jelly, using one
pint inall. The coffee jelly may be made like a lemon
jellyfrom fresh or left-over coffee. Less sugar is
needed than with the lemon juice.
Peach Bavarian Cream.

Select six or eight of the best half peaches from a
can and put in cups. Rub the remâinder of the peach
and juice through a strainer and make into a jelly,
adding a little lemon juice and more sugar. Beat one
cup of heavy cream stiff and combine with a pint of
the jelly, and fill the cups where the peaches are.
When turned out garnish with whipped cream and
cubes of any peach jelly remaining, which may be
colored pink if desired.
Use canned cherries in the same way.
Quaking Pudding.
Make a soft custard with one pint of milk, the yolks
of two or three eggs, and one-fourth cup of sugar, or
one cup of custard and one cup of scalded cream may
be combined. When taken from the fire dissolve in it
one-fourth box of gelatin softened in cold water.
and cool.
Strain, flavor, This may be served with
whipped cream, or fruit or chocolate sauce.
Crumbs of stale cake may be arranged in a mold
and such a cream poured over them, and the whole
left to chill.
Apricot Sponge.
Make a pint of jelly with gelatin, from dried apricots,
stewed and strained. When cool beat in whites of two
eggs, or one cup of thick cream, whipped, or use
Desserts. 185
the white of one egg and one-half cup of cream. Use

any other fruit pulp in the same way.
Fruit Sponges.
Make a soft custard with one pint of milk and the
yolks of three eggs. Take from the fire and add one-
half box of gelatin soaked in one-half cup of cold
water, one-half cup of sugar, and a speck of salt.
Strain and cool, stirring occasionally. When it begins
to thicken beat thoroughly, and add one-half pint of
sifted fruit pulp and the stiffly beaten whites of the
eggs.
Or dissolve the gelatin in the hot fruit pulp, and
when cold fold in one pint of cream, whipped. Pack
in molds and serve cold. Whipped cream may be
added as a garnish.
Either a cream or fruit jelly, or both together, may
be blended with either whipped cream and stiff egg
whites, or both. The important point is not to
attempt the blending until the jelly or cream is half
thickened. Then the sponge will be of uniform
texture throughout, otherwise the jelly will separate
from the froth and settle, while the froth stays on top,
and, therefore, is at the bottom when the dessert is
turned out of the mold.
Whipped Cream.
Heavy cream, costing forty to sixty cents a quart,
may be whipped with an egg beater and forced through
fancy tubes for a garnish, or used for filling cream
puffs, etc. It may be slightly diluted for this purpose
with fruit juice, strong coffee, or milk, and then is
less likely to turn to butter in whipping.
Thin cream, or the heavy cream combined with an

equal quantity of milk, is whipped with a special
chum. Put cream and churn in a deep bowl, move
the dasher down quickly and up slowly. Skim off the
froth as it rises, and drain on a fine strainer.
All cream to whip should be chilled.
Charlotte Russe.
Whip one quart of thin cream and drain on a fine
strainer. Soften one-fourth box of gelatin, and dis-
solve by heating with a little of the cream which drips
from the whip add one-half cup of powdered sugar,
;
a speck of salt, and one teaspoon of vanilla. Strain

into an agate pan set in ice water as the jelly thickens,
;
with a wire whisk fold in the whipped cream. When

all is mixed put in cups or a large mold lined with
lady-fingers or thin slices of sponge cake.
Frozen Desserts.
So many names are given to different frozen
desserts that a few words of explanation are needed.
Ice-Cream.
This consists mainly or entirely of cream, and takes
a specific name from the substance used for flavoring.
Frozen Pudding.
Ice-cream or custard, highly flavored, and containing
preserved fruits and nuts becomes frozen pudding. It
is often served with a sauce.
Mousse.
The name due to the mossy, feathery ice de-
is
veloped in whipped cream, which is put into a mold,

and packed for several hours in ice and salt.
Desserts. 187
Water Ices.
These are frozen without rapid motion, which would
interfere with the clearness of the ice ; fruit juices are
the principal ingredient.
Sherbets.
Water ices frozen more rapidly are called sherbets,
and white of egg or gelatin is often added to give a
creamy consistency.
Frappe.
These ices are served when half frozen or like a mush.
In the city it is more convenient and often cheaper

tobuy ices, but in the country an ice-cream freezer is
a valuable aid, though many ices may be prepared
without a regular freezer. Ices are more easily pre-
pared than pies, and during the summer are far more
acceptable.
Afew general laws apply to all frozen desserts.
The proportion of sugar and flavoring must be about
double that needed for an ordinary pudding. For
water ices it is considered better to boil the sugar and
water together to form a sirup. This may be made in
large quantities and kept on hand.
Fruits mashed or cut up become lumps of ice in a
cream, therefore, it is better to use only juice and
pulp pressed through a linen strainer and discard
skins and seeds.
The heavy cream which is sold at forty cents a quart
must be reduced by milk or fruit juices, or the action
of the freezer is likely to produce butter.
Scalded cream gives a solid smoothness. For a
1 88 Home Science Cook Book.
different effect whipped cream may be added after an

ice is partially frozen.
Milk slierbets latterly have been great favorites
when the milk is ice-cold, acid fruit juice may be put
with it without danger of curdling.
Condensed milk may be used for ice-cream, reduc-
ing it with water as directed on the can.
Lemon juice may be combined with any fruit, and
serves to bring out the flavor of the other. A small
quantity of salt should be added to all ice-creams and
sherbets.
Where cream is not attainable, a soft custard is
often used as the foundation for an ice-cream. Milk

may be slightly thickened with flour, arrowroot, or
corn-starch, and if the starch is thoroughly cooked, this
is more satisfactory than if egg alone is used for thick-
ening the milk.
A small quantity of gelatin is generally put in sher-
bets, and may be used in ice-cream to aid in molding it.
Junket tablets are sometimes used to thicken the
milk slightly before freezing. From one-half to one
tablet is dissolved in each quart of milk.
One part of coarse salt and three parts of ice,
pounded nearly as fine as the salt, are combined to do
the freezing ordinarily.
For frappe the quantity of salt is increased.
The cream or custard should be chilled before it is
put in the freezer can. Since the cream will expand
while being frozen, the cans must not be filled full.
Rapid motion of the crank is a waste of energy ex-
cept for ices in which a light consistency is desired.
When it becomes difficult to turn the handle the work
is done.
Desserts. 189
The flavor of most ices is improved if they are

packed for several hours after being frozen.
After the dasher is removed the frozen mass may be
packed down smoothly in the can or put in other
molds. These are to be packed full, a thin paper
spread over the top, the cover put on, and all cracks
around the cover filled with soft butter. In the same
way a mousse is put into the molds, which are then
packed in ice and salt for hours.
To remove the ice dip the mold in slightly warm
water, or wrap it for a moment in a towel wrung out
of hot water. Unless this done carefully the out-

is
lines of elaborate molds be melted.

will
Ices for an invalid, or beef tea, clam juice, etc.,
may be frozen in a glass jar or small tin can.
Orange baskets are the prettiest dishes in which to
serve an orange ice. Banana skins may be filled with
banana ice-cream or with whipped cream, and packed
in a tin box in ice and salt until frozen, and then
served like fresh fruit.
Ice-Cream.
Scald one pint of milk, reserving enough to make a
smooth paste with one-fourth cup of flour, mix with
the hot milk, and cook in double boiler half an hour
add beaten yolks of three eggs, cook five minutes
longer, stirring constantly, then add one cup of sugar,
one saltspoon of salt, and strain. When cool mix with
one pint of thin cream. Flavor as desired and freeze.
Philadelphia Ice-Cream.
One quart of thin cream, one scant cup of sugar,
speck of salt, and flavoring.
For a smooth, rich ice-cream first scald the cream,
then add the sugar, and cool and flavor just before
freezing.
Variations.
To either of these foundation recipes for ice-cream,
or to one quart of soft custard, may be added from one
cup to one pint of any fruit juice or pulp, with more
sugar according to the acidity of the fruit.
Or one cup of fine crumbs of brown bread, cocoa-
nut cakes, or macaroons, or nuts, or candied fruits
chopped fine.
Mousse or Parfait.
Over two beaten egg yolks pour slowly one cup of
hot maple sirup, or any sweet, thick fruit sirup. Cook
in double boiler till it thickens like custard. Cool and
combine with one pint of thick cream beaten stiff, or
the whip from thinner cream. Fill molds and pack in
ice and salt for three or four hours.
Coffee Mousse.
Make the sirup with one-half cup of sugar and one
cup of strong coffee, and proceed as above.
Nesselrode Pudding.
Shell, blanch, and boil one pint of chestnuts. Put
through a sieve and mix with one quart of custard or
cream. When partly frozen mix in one-fourth cup
of candied fruits cut fine.
Frozen Rice Pudding.

Cook one-half cup of rice with one quart of milk in
a double boiler for one hour or more, add one cup of
sugar, a speck of salt, cool, flavor, and freeze. When
half frozen add one pint of thick cream whipped with
Desserts. 191
one-fourth cup of sugar. The yolks of three eggs may-

be added to the hot rice as it is taken from the stove
if the cream is not available. Serve with preserved
ginger or other fruit.
Macedoine Ice.
Combine one pint of water with one pint of fruit
juice and pulp, —two oranges, two bananas, one
lemon, and grated pineapple. Make it very sweet,
add a little salt, and freeze till mushy, and remove the
dasher. Stir in the froth from a pint of thin cream,
giving a marbled appearance, and pack for an hour.
Other combinations of fruit may be used.
Fresh Fruit Ice.

punch glasses half full with vanilla ice-cream.
Fill
Crush strawberries and sweeten to taste with sugar
sirup. Pour the fruit over the ice-cream, nearly filling
the glass.
Maple Sauce for Ice-Cream.

Put one pound of maple sugar, broken or rolled, one
cup of thin cream, and two tablespoons of butter in a
granite saucepan, and boil without stirring until it
forms a soft, waxy ball when dropped in cold water.
Keep the pan in another of hot water on the back of
the stove until ready to serve. It will candy on the
ice-cream like hot maple sirup on the snow in sugaring
time.
Pineapple Sherbet.
of grated pineapple, one cup of sugar, juice
One can
of two lemons, one tablespoon of powdered gelatin,
one quart of water or milk.
Cafe Frappe.
Dissolve three-fourths cup of sugar in a quart oi:
coffee. Freeze soft, serve in glasses with whipped
cream on top. Use about equal parts of salt and ice
for freezing.
Grape Sherbet,
Chill a quart of rich milk in the freezer. Warm
half a pint of Concord grape jelly; as it dissolves add
half a cup of sugar. Mix with the milk and freeze.

Or use one pint of grape juice with thin cream.
Frozen Mint.
Make a quart of lemon ice. To two tablespoons of
water add one teaspoon of essence of peppermint, and
stir into the ice, with enough spinach coloring to make
it a delicate green pack in a mold and bury in ice
;
and salt the mint is greatly improved by standing.

;
Serve like a cordial, in small glasses.
Ice-Cream from Left-Overs.

A pint of custard left from yesterday's
boiled
dessert, a saucerful ofcanned pears, an equal quantity
of some other fruit, and one-half cup of cream, sweet-
ened and flavored, more if necessary may be frozen
into a delicious dessert.
Many such combinations may be made from what
happens to be on hand that will prove satisfactory
enough to bear repetition.
Ice-Cream Croquettes.
Shape well-frozen cream by packing solidly into a
small scoop, then roll the cream in crumbs of maca-
roons which have been rolled and softened.
Desserts. 193
Creamy Sauce for Puddings.

Rub one-half cup of butter until creamy. Gradu-
ally add one cup of powdered sugar and one-half cup
of thick cream. Flavor as desired.
Fruit Sauce.
Blend one-half cup of butter and one cup of sugar,
and gradually work in one-half cup of jelly or thick
fruit juice.
Hard Sauce.
Pour one tablespoon of boiling water over one-half
cup of butter, stir until creamy, and mix in one cup
of granulated sugar. Flavor with nutmeg, or extract
of lemon or mace. Serve in orange or lemon cups, or
heap in a small dish.
Golden Sauce.
Rub one-half cup of buttertill soft, add one-half cup
of light brown sugar,and beat until very light and

creamy. Beat the yolks of two eggs, and when ready
to serve put the bowl or pan containing the sugar over
boiling water and stir until it is liquid, then add the
eggs, one-eighth teaspoon of mace, and one-half cup of
fruit juice, and stir until it thickens. Serve at once
and stir it before each pouring.
Sponge Sauce.
Beat the yolks of three eggs with one-fourth cup of
powdered sugar, and pour one-half cup of boiling fruit
juice over the mixture. Then fold in the stiff whites
of the eggs and serve at once.
Liquid Sauce with Variations.

Grate the rind of an orange or lemon and squeeze
the juice over it. In a saucepan, mix one cup of sugar

with one-fourth cup of flour or half as much corn-
starch. Pour in one pint of boiling water, and cook
from five to ten minutes, till thick and nearly clear,
stirring constantly. Add one ounce of butter and the
orange, and strain. This sauce will keep for several
days, and may be reheated.
The yolk of one or more eggs may be blended with
the sauce just before straining, and the stiff whites
folded in after. Other fruit juices may take the place
of part of the liquid.
Molasses Sauce.
Scald one cup of molasses with one ounce of butter
and one tablespoon of vinegar. Serve hot with apple
dumplings.
Chocolate Sauce.
Melt one ounce of chocolate in one-half cup of water
add one cup of sugar, and when boiling, pour over one-
half cup of thick cream, plain or whipped, and serve at
once.
Caramel Sauce.
Make a sirup as for caramel custard, and serve plain,
or combined with thick cream whipped.
Cakes. 195
Cakes.
The old-fasWoned pound cake, or cup cake, or
" one, two, three, four " cake is the mother of all the
many cakes of to-day in which butter is used. While
the old " diet bread " or sponge cake is the foundation
from which the angel and sunshine cakes, the lady
fingers, jelly rolls, and meringues have been derived.
A certain relative proportion is to be followed in
butter cakes there is less butter than sugar, and less
;
sugar than flour. Less baking powder is required

with a given measure of flour than would be necessary
for a dough without eggs. Thus an even teaspoon of
baking powder is ample for each cup of flour for a
cake where several eggs are used. When there is an
excess of baking powder, the cake is liable to be
coarse grained and to dry quickly.
The doughnut mixture is not unlike a cottage pud-
ding dough, with the addition of flour to make it stiff
enough to roll easily. Or it is similar to the quick
biscuit dough, with the addition of sugar, egg, and
spice. Because doughnuts are cooked in fat, less
shortening is required than for most stiff doughs.
Cooky doughs are more like pastry, with the addi-
tion of sugar, spice, and egg, and the same care should
be given to keeping the dough cold in order to roll
and cut it without adhering to the board.
Changes in the proportions of materials often lead
to changes in the manner of mixing them. For ex-
ample, where a small quantity of shortening is used in
batters, it may be melted and beaten in, but where a
large proportion is required, it should be rubbed till

creamy and blended with the sugar as for cake, or
mixed into the flour as in pastry-making. For stiff
doughs which are to be rolled, it is essential that the
fat should be cold, since even a small quantity, if
warm, will tend to make the dough soft and sticky.
The shape in which cake is to be baked should de-
cide the proportion of flour to be used. Layer cakes
or small cakes require less flour than large loaves.
This is probably because the small cake is stiffened
quicker by the heat.
Variations in cake are easily obtained through
changes in flavoring ingredients. To mix chocolate in
the cake, melt it and mix with the sugar and butter.
Almond paste can be rubbed into the butter and
sugar in making cookies it is rather rich and heavy
;
for a cake. Desiccated cocoanut, chopped nuts, raisins,

currants, dates, citron, candied orange, and lemon
peel, singly or in various combinations, serve to give
many cakes from a single recipe.
In rubbing butter and sugar to a cream the warmth
of the bowl, or the hand if that be used, or from the
friction, causes the butter to soften and become almost
a liquid or like thick cream; that is why we call it
"creaming the butter." Some of the sugar also is
dissolved and combines with the soft butter. When
milk is added, especially if it be colder, as it usually
is, it immediately chills the butter and causes it to
harden again in tiny lumps. It also unites with the

sugar which has melted and dissolves any that may be
still in a crystallized form, and separates it from the
butter. The milk does not become sour as it does

when curdled by an acid, but the hardened butter
Cakes. 197
separates from»#he liquid and gives the curdled ap-

pearance. Probably the fat in the butter unites with
the. .fat of the milk, but as fat does not unite
readily with water, the whey or water of the milk
separates from the other parts.
In beating the eggs we makefbubbles of air similar
to soap bubbles whenblown into soapy water;
air._is
the albumen of the egg forming the wall of the air

cell. When the eggs are beaten into the butter the
fat combines with the albumen and helps to entangle
and hold the air, but when we stir a watery liquid, like
milk, into the mixture, we break up some of these fine
bubbles and this makes large cells, and the result is a
coarse-grained cake, unless we beat in at the last
enough more air to make another lot of bubbles.
This may be avoided by simply pouring the milk
into the bowl and not stirring it until the flour is
added ; or, better by adding a few spoonfuls of
still,
flour first, then a little of the milk, and then a little

flour, beating well after each time, and so on, alter-
nately, until the full measure is used. Add the beaten
whites last. All cakes made with butter require to be
beaten long and vigorously after the flour is in that
they may be smooth and fine grained
Sponge Cake.
Grate the yellow rind from half a lemon, squeeze
the juice over it, let it stand awhile, then strain. Use
from four to six eggs according to their size. Beat
the yolks thoroughly, add one cup of sugar, and the
lemon juice, and beat again. Sprinkle one-fourth
teaspoon of salt over the whites of the eggs and beat
until stiff, but not too dry. Fold a part of the stiff
198 Home Science Cook Book
whites into the yolks, sift over pa]#bf one cup of

flour, then add the remainder of the whites and of the
flour. Do not stir to break the airTbubbleg.' Bê.in
a moderate oven for nearly one hour, if in one loaf.
A sprinkle of powdered sugar ovei^'the top of the
cake before the pan is put in the oven produces a
flaky crust.
Lady Fingers, Sponge Drops, Layer Cakes.

The sponge or angel cake mixture may be used for
sponge drops or put through a pastry bag and tube for
lady fingers, or baked in patty pans or in layers.
Chocolate Sponge Cake.

Make as above, sifting one ounce of cocoa with the
sugar or flour.
White Sponge Cake or Angel Cake.

Use one cup each of egg whites and sugar, and one
scant cup of flour, one-half teaspoon of cream of tartar,
one-fourth teaspoon of salt, and one-half teaspoon of
flavoring, almond or vanilla. Beat the egg whites
stiff, sifting the cream of tartar over them, and. add
flavoring. Mix sugar, salt, and flour and sift several

times, then sift gently over the stiff whites, and fold
together with as little mixing as possible. Sometimes
the sugar is added first and the flour afterward.
Putin an ungreased pan with a center funnel and bake
in a moderate oven for nearly an hour. Then invert
the pan until the cake slips out. Frost if desired.
Sunshine Cake.
This angel cake to which
is is added half as many
yolks as whites of eggs.
âkes. 199
Hotjâter Cake.^
Beat two eggs wjtli a scant cup of sugar until very-
light, add one-fourth teajspqea of salt, one-half teaspoon
of lemoliextracft, and one-l^&th cup of rapidly boiling
water, beating all the tinl-e. Quickly stir in one cup
S>f flour in whiraôiie *teaspoo^gi||»f baking powder has
iaeen siftecS ^,
Bake in small pans or layfers.
Meringues or Kisses.
Beat êgg whites stiff, and fold in one-fourth cup of
powdered sugar for each white. A little cream of
tartar may be used as for angel cake. Flavor, drop in
small shapes on ungreased paper, and bake slowly for
thirty minutes or more, until dry and slightly brown.
The mixture may be heaped on small crackers or
cookies, and then baked. Cocoa, desiccated cocoanut,
chopped nuts, color pastes, or tiny candies may be
used to give variety.
Whem deisired to fill with cream, put the paper over
a board before baking. The under^ part will not b^
cooked, and may be scrapeii* out, leaving % crisp shell
to fill.
Plain Cake.
With one-feu^h cup (two ounces) of butter creêd,
mix gradually ffiree-fourths cup of sugar, next aid two
egg yolks and beat thoroughly, then add alternately
one-half cup of milk and one and one-half cups' o^
flour in which two teaspoons of baking powder have
been sifted. Flavor with one sajtspooh .of spice or
bne-half teaspoon of extract. Lastly fold in two egg
whites stiffly beaten. ,
200 Hoiii^Science Cook Book.
White Cake.
Leave out the yolks and mix as plaiiicake. The
whites of three eggs majt^be used instead of two.
Chocolate Cake or Devil's Food.

Melt one ounce of QihJôlq|;e aad add to the (creamed
butter and sugar of the |)laia cake. Or use one-fourth
cup of cocoa instead of chocolate. Flavor with vanilla.
Marble or Leopard Cake.

Color half of the plain cake dough with one-half
ounce of chocolate melted, or with two tablespoons of
molasses or caramel and one teaspoon of mixed spice.
Mix the white and dark cake in the pan so they will
be mingled and yet distinct.
Ribbon Cake. ^
To one-third of the plain cake dough'sâdd one tea-
spoon of mixed spice, two tablespoons of molasses or
caramel, and one-half cup of chopped raisins. Bake
.
this in one pan and the remainder in two pans, and

when done put the fruit cake between the others with
a layer of frosting to hold them together.
Nut Cake.
To the plain cake add one-half cup of fine chopped
walnuts, or pecans. Bake in two shallgw pans, and
cover with boiled frosting, and omam%it with halved
nuts.
îght Fruit Cake.

To the plain cake add the fruit last. Use one-fourth
cup of citron sliced very thin, one-fourth cup of cur-
rants, and one-half cup of seeded and chopped raisins.
A little mace will improve the flavor.
Cakes. 201
Orange Cake.
Bake the plain cake in two rather thick layers.
Between these put a thick cream or custard filling,
flavored with orange juice and rind or the pulp cut
;
fine and sweetened, and thickened with gelatin.

Cover the top layer with orange frosting. This frost-
ing is sometimes used between the layers in place of
the cut orange or cream filling.
Silver Cake.
Mix like the plain cake, omitting the egg yolks and
using four whites.
Gold Cake.
Omit the egg whites and use the four yolks.
Sunrise Cake,
Cream one-half cup of butter, add one cup of sugar,
the well-beaten yolks of six eggs, one-half cup of milk,
and two cups of flour, with which two teaspoons of
baking powder has been sifted. Flavor with one-half
teaspoon each of lemon and vanilla extract.
Pound Cake.
Cream one-half cup of butter, gradually add three-
fourths cup of sugar and work till very smooth and
light. Add a saltspoon of mace, a tablespoon of lemon
juice, and one by one beat in three eggs. Then mix in
one cup of flour. Bake in small shapes in a moderate
oven for half an hour or more.
Fruit Cake.
To the pound cake mixture above add one teaspoon
of mixed spice and from one-half to one pound of
fruit, currants, chopped raisins, and sliced citpon.
Macaroons.
Crumble or grate one-fourtli pound or one-half cup
of almond paste, mix with one egg white, and beat till
smooth and stiff. Gradually add one-fourth to one-
half cup of powdered sugar. Roll in balls or drop
from a teaspoon on ungreased paper spread on pans.
Bake in a moderate oven about thirty minutes. Brush
the under side of the paper with water to remove it
from the cakes.
Oatmeal Macaroons.
Rub one tablespoon of butter into one-half cup of
sugar, and mix with one well-beaten egg. Stir in one
and one-half cups of rolled oats, one-fourth teaspoon of
salt, and one-half teaspoon of baking powder.
Drop small shapes on greased pans, and bake in a
hot oven until brown and crisp.
Cream Puffs.
Put one cup of water in a small saucepan on the
stove with one-fourth cup of butter and one saltspoon
of salt. When boiling, quickly stir in one cup of flour
and let it cook, stirring constantly till the mass leaves
the sides of the pan in a smooth ball of paste. Milk
may be used instead of water.
When cool, beat in four eggs, one at a time, then
beat the mixture thoroughly. Drop on buttered pans
and bake thirty minutes, until light and dry when
lifted from the pan. Then they will not shrivel up
afterward.
This quantity will make one dozen large puffs.
The paste may be kept uncooked in a cool place for a
day or tw^- , •
Cakes. 203
Such shells may be filled with creamed meat like

thosemade from puff pastry, but the sweet fillings are
more commonly used.
An ounce of chopped or grated cheese, or fine
chopped ham, is sometimes stirred into the cream puff
paste, which is then baked or fried in small shapes to
serve with soups or salads.
Eclairs.
The same mixture as for cream puffs is put through
a bag and tube in long, narrow rolls. When baked,
they are filled with a thick cream filling and are
frosted.
Vanity Fritters.
Fry the cream puff dough by teaspoonfuls in deep
fat until puffy, brown, and crisp. Drain on paper,
then roll in a mixture of sugar and cinnamon.
Sections of fruit may be coated with this mixture
and fried for fruit fritters.
White Frosting.
One egg white, one teaspoon of lemon juice, one
cup of powdered sugar. Beat together for five min-
utes or till it begins to thicken. Spread over the cake
and give it time to harden. For pink frosting beat in
a few drops of dissolved pink gelatin.
Chocolate Frosting.
One-half ounce chocolate, melted, two tablespoons of
boiling water,mix with about one cup of powdered
sugar. Flavor further with vanilla if desired.
Coffee Frosting.
Steep one-fourth cup of coffee in one-half cup of
water for ten minutes, and strain. Mix two table-

spoons of this extract with each cup of powdered
sugar.
Orange Frosting.
Grate the rind from a yellow orange. Squeeze two
or three tablespoons of juice over it, and let it stand
for an hour or more. Strain and mix the juice with
one cup of powdered sugar or enough to keep its shape
when spread on the cake. The yolk of an egg may be
added to supply lack of color in the orange.
Frosting.
One cup of powdered sugar, one tablespoon of corn-
starch, two tablespoons of water or milk, flavor as
desired. Spread with a wet knife.
Boiled Frosting.
Boil one cup of fine granulated sugar with one-third
cup of hot water in which one-fourth teaspoon of
cream of tartar is dissolved without stirring, until the
sirup taken up on a skewer will " thread " or "rope."
When it is at that point, beat one egg white stiff, and
pour the boiling sirup over the egg in a fine stream,
beating well. When it thickens and is perfectly
smooth, pour it over the cake. It hardens quickly,
and should be put on the cake before it stiffens enough
to drop.
Boiled Chocolate Frosting.

Add two tablespoons of cocoa or one square of
.chocolate, melted, to the sirup described above while
it is still hot.
Cakes. 205
Caramel Frosting.
Boil one cup of light brown sugar, one tablespoon
of butter, one-tliird cup of cream in a granite sauce-
pan until, when dropped in cold water, it is hard
enough to be waxy. Stir only enough to keep from
burning. Flavor with vanilla. Then set the pan in
cold water, as it hardens, spread it on the cake while
it is still soft enough to spread. It will settle into a
smooth surface almost instantly.
Cream Filling.
Scald one cup of milk (or part milk, part coffee, or
fruit juice), reserving enough to mix with two table-
spoons of flour, add this to the hot milk, stir smooth,
and cook ten to twenty minutes, then add one beaten
egg or two yolks; cook one or two minutes longer.
Take from the fire, add one-half cup of sugar, one-
half teaspoon of flavoring. When cool, spread between,
layers or put in cream puffs.
Orange Butter.
In a double boiler cook together one-fourth pound
of butter, one cup of sugar, the grated rind and the
juice of two oranges, and two eggs or four yolks.
Strain and use when cold between layer cakes, or with
the addition of chopped raisins, currants, citron, and
candied peel as a filling for turnovers of pastry.
Fruit Filling for Cakes. "

Bake a sponge-cake in layers. Chop fine one cup of
stewed prunes or other fruit or rub through a strainer,
beat the whites of four eggs to a froth, add the fruity,
and sugar to sweeten. Spread half of this 5n one
2o6 Home Science Cook Book.
layer of cake, put on the second layer and the re-

mainder of the filling, and whipped cream on top of
that.
Fig Filling.
Chop one pound of figs, add one-half cup of sugar
and one tablespoon of lemon juice, one cup of water,
and stew until soft and smooth. Spread between the
layers, and ice the whole cake with boiled icing.
Mocha Cream Filling.

Cream one-fourth cup of butter, adding gradually
one cup of powdered sugar. Flavor with coffee
extract, prepared as for coffee frosting. Combine
with one-half cup of cream filling. This may be put
through a bag and tube on top of cakes.
Cookies.
It is unnecessary to have many recipes in order to
obtain different kinds of cookies. A
single good
formula may be varied to suit all occasions, provided
one understands how to mix such a dough ; otherwise,
all recipes are of little avail.
When variety is desired, before all the flour is
added, divide the mixture into four portions to one ;
add one teaspoon of lemon extract, to another one-half

cup of desiccated cocoanut, to the third, one-half
ounce of chocolate, melted, or a tablespoon of cocoa
sifted in with a little flour to the fourth, one teaspoon
;
of mixed spice and a half cup of chopped raisins and

citron.
The dough may be further divided and one portion
flavored with ginger, another with rose, another with
almond, and chopped almoîds sprinkled on 'top, when
Cakes. 207
cut out, and the last flavored with mace, chopped

lemon peel, and currants.
Or roll part of the dough in a thin sheet and
sprinkle with cinnamon, cloves, and nutmeg. Fold
the sheet once, gently roll it to former thickness, cut
out and bake. These cookies will be aromatic, but
with no outward sign of spice. For variety, finely
chopped raisins or dates or well-crushed English
walnuts may be folded in with the spice.
Fancy cutters lend their aid in furnishing an assort-
ment of cookies from a single lot of dough, and are
desirable when these sweetmeats are for children's
parties.
To avoid confusion afterward, each flavor may be
cut in a different shape. Where one has not a variety
of fancy cutters, a pastry-wheel or jagger can be used,
or with a good eye and a steady hand, all sorts of
shapes, letters, etc., may be cut with an ordinary
knife.
After baking, a part of the cakes may be iced and
decorated with colored frostings.
Slight changes in some of the quantities used will
bring about different results. For a thick soft cake,
use less flour and drop on the pan from a spoon, or
roll with the hands into balls the size of a nutmeg and
flatten a little after placing on the buttered pan.
It is easy to see how a recipe for plain cookies may
be merged into a richer one by increasing the quanti-
ties of butter, sugar, and egg, or by decreasing the
flour and liquid. The foundation of most of the old-
time recipes for cookies closely resemble pound-cake.
Baking powder is not made to do the work of eggs, nor
is any other fat allowed in place of sweet, solid butter
2o8 Home Science Cook Book.
these were the only secrets of their good flavor and

keeping qualities.
Some butter contains so much sour milk or cream
that in cookies that are to be kept for a long time it is
desirable to add a bit of soda to counteract this acidity.
Entire wheat flour, or half oatmeal, half white flour,
may be used in place of all white flour in cookies for
children.
Plain Cookies.
Rub one-half cup of butter until creamy, gradually
add one cup of sugar, then put in one egg and beat
together thoroughly. Next add, alternately, one-half
cup of milk or water and one pint of flour in which
two teaspoons of baking powder have been sifted.
Use enough more flour to make a soft dough, from
one to two cupfuls, according to the nature of the
flour.
Cream Cookies.
Mix together one-half cup of thick sour cream, one
egg, one cup of sugar, one-half teaspoon of salt, one
pint of flour in which one-fourth of a level teaspoon of
soda has been sifted, and enough more flour to make
a dough that can be rolled. Flavor with one table-
spoon of caraway seeds.
Cookies.
Cream one cup of butter, add two cups of sugar, and
three eggs, one at a time, beating each in thoroughly
before adding the next. Then add a bit of soda, about
one-eighth of a level teaspoon dissolved in a table-
spoon of cold water, and next gradually work in about
one quart or four cups of flour.
*
Cakes. 209
Or use less flour and drop from a tablespoon on a

buttered dripping pan, about two inches apart, and
put nuts on the top of each. They may run together,
but can be cut apart before they are cold.
Or grease the under side of a baking sheet and
dredge a very little flour on it. Spread the dough
upon the pan with the rolling-pin or a knife, till less
than a quarter of an inch in thickness. Bake in a hot
oven.
Make a boiled icing and spread on the cake while it
is still warm. While the icing is still soft, scatter
candied caraway seeds thickly upon it. When cold, cut
the cake in strips an inch and a half wide; cutting
these strips diagonally will form diamonds.
Wafers.
Cream one-fourth cup (two ounces) of butter gradu-
ally, add one-half cup of powdered sugar, and almost,
drop by drop, four tablespoons of milk. Next mix in
a scant cup of bread flour and a few drops of any
flavoring extract preferred. Spread on the bottom of
an inverted dripping pan as thin as possible. The
pan should be buttered unless it is very smooth.
Mark in squares, then sprinkle with nuts, and bake
in a moderate oven. In five minutes they should be
ready to roll, and this must be done at the oven door
before they have a chance to cool a particle. Some-
times they are rolled over the handle of a wooden
spoon.
Almond paste may Idb creamed in with the butter,
or flavor with cinnamon or vanilla.
These may be tinted pink or green with color pastes.
They may be kept some little time in good condition
3IO Home Science Cook Book.
by putting them between layers of paraffin paper in
air-tight cases.
Orange Wafers.
Cream one-fourth cup of butter, add one-half cup of
sugar, the yolks of two eggs, one tablespoon of orange
juice in which the grated peel has been soaked. Mix
with one scant cup of flour with which one teaspoon of
baking powder has been sifted. Chill, roll very thin,
and put a bit of candied orange peel on each.
Hermits.
One cup each of butter and sugar, two eggs, one-
fourth teaspoon of soda, one teaspoon of cinnamon,
one- half teaspoon of cloves, a little nutmeg, one-fourth
teaspoon of salt, and enough flour to make it stiff
enough to drop. Stir in one cup or more of raisins,

which have been chopped fine, or part raisins and part
nuts. Mix in the order given, and drop from a table-
spoon into a well-buttered shallow pan, or add more
flour, and roll and cut.
Peanut Cookies.
Cream together two ounces of butter and one-half
cup of sugar, add one egg, well beaten, two table-
spoons of milk, and one-half teaspoon of salt.
' Mix one teaspoon of baking powder with one cup of
flour, stir it in, and add one cup of finely chopped
peanuts. Drop it by the teaspoonful on buttered tins
an inch or two apart, put a half peanut on each, and
bake in a quick oven.
Molasses Cookies.
Scald one cup of molasses, take from the stove and
Cakes. 211
stir inone-half cup of butter, one-half cup of sugar,

one tablespoon of ginger, and a little salt. When
cool, add one-fourth cup of water in which one-half
teaspoon of soda is dissolved. Mix with enough flour
to make a soft dough — about one quart. Roll till
about one-eighth inch thick, cut out, and bake in a
moderate oven.
Soft Molasses Gingerbread.

Sift together one pint of flour, one-half teaspoon
each of salt and soda, and one teaspoon of ginger.
Mix with one scant cup of molasses and two table-
spoons of fat softened in one-half cup of hot water.
Spread in a shallow pan or bake in muffin pans for
twenty minutes or more in a moderate oven.
Shredded cocoanut or almonds or peanuts may be
sprinkled over the top of the gingerbread in the pans
before baking.
Doughnuts.
Sift one quart of sifted flour with one teaspoon of
salt,three teaspoons of baking powder, one-half tea-
spoon of mixed spice, and one cup of sugar. Mix
with one beaten egg and one cup of milk. Or use one-
half teaspoon of soda and one cup of sour milk in place
of sweet milk, sifting the soda with the other dry
materials.
For richer doughnuts add another egg and one table-
spoon of thick cream or melted butter.
Cheese.
Every bit of dry cheese should be saved and
chopped or grated to add to cereals, omelets, souffles,
etc. recipes for which will be found elsewhere.
,
A bottle of Parmesan cheese is a valuable addition

to any store closet.
Cheese Crackers.
Use saltines or common crackers split. Spread with
butter and brown in the oven, then put as much
grated cheese on each cracker as it will hold, and
again put in the oven until the cheese is melted.
Serve with salad or coffee.
Cheese Toast.
Make French toast in the usual way, dipping bread
in egg and milk and browning in hot fat. Then put
in a pan, cover each slice with cheese seasoned with
salt and pepper, and toast under the gas flame till the
cheese is melted and begins to crisp.
Cheese Sandwiches.
Put cheese through a potato ricer, or chop
soft, rich
it each cupful use one egg yolk and two
fine; for
tablespoons of milk. Mix thoroughly, and season to
suit the taste. Spread between thin slices of bread,
pressing them well together, then cut in strips. Beat
the white of the egg with one-half cup of milk, dip the
sandwiches in this, drain them, and saut^ in butter.
Cheese Sticks.
Sift together one cup of flour, one teaspoon of
cheese. 213
baking powder, one-half teaspoon of salt, and a speck

of cayenne. Rub in one ounce of butter, and mix
into a dough with one egg yolk and one-third cup of
milk. Last, mix in two ounces of cheese, grated or
chopped fine. Divide in ten or twelve portions, and
shape in sticks a foot long. Bake brown.
These are suitable to serve with soups or salads.
Cheese Puffs.
Use the cream puff mixture, adding one-half cup of
grated cheese. Bake in small shapes, or,.fry in deep
fat.
Cheese Cream Toast.

Make one cup of white sauce and in it melt one cup
or more of grated cheese. Season with salt and pa-
prika, and pour over pieces of toasted bread, brown or
white.
Cheese Straws.
Fold any scraps of pastry dough together and roll
out thin, sprinkle with grated cheese and salt and
pepper; fold and roll again. Cut in half -inch strips,
and bake until crisp and brown.
Welsh Rabbit. (Chafing-Dish.)
Have ready one tablespoon of butter creamed with
one teaspoon of corn-starch, one-fourth teaspoon of
salt, and a few grains of cayenne, also one-half pound
of cheese grated or crumbled fine, one-half teaspoon
of mushroom ketchup, and some wafers, or squares of
delicate toast. Heat one-half cup of cream in the
blazer, and blend with it the butter mixture. When
thick set it over the hot water, add the cheese and
ketchup, stir till melted, then pour it over the wafers.
214 Home Science Cook Booki
Welsh Rabbit.
In the upper part of a double boiler melt one ounce
of butter, then put in one-half pound of rich cheese
cut fine. Beat two egg yolks, add one-half teaspoon
of salt, one saltspoon of paprika, and one-half ctip of
milk. As the cheese melts add the other mixture
gradually. Stir till smooth and slightly thickened,
and serve at once. If the cheese seems dry mix a
portion of the milk with it at the beginning.
Cheese Fondu.
Mix one cup each of milk, bread-crumbs, and
chopped or grated cheese in a double boiler. When
the cheese is melted add one beaten egg, and season
with salt, pepper, and mustard. If the cheese is not
rich put in one teaspoon of butter. Serve when thick-
ened. More egg or less cheese can be used if pre-
ferred.
Rice or other cooked cereals may take the place of
the bread.
Another way to prepare this dish is to put bread
and cheese in layers in a buttered pudding dish, mix
the egg with milk and seasoning, pour over, then bake
until firm.
Cheese Canapes.
Allow the beaten white of one egg to each cup of
finelycrumbled or grated cheese, a speck of salt and
cayenne. Remove the crust from inch-thick slices of
making a box, fill with the
bread, hollow out center,
cheese mixture heaped, bake about ten minutes and
serve on napkin.
Cheese. 215
Fresh Cheese Curds.

Warm one quart of milk and stir into it one junket
tablet dissolved in a little water. Stir occasionally to
break the curd and separate the whey. Put a piece
of cheese-cloth over a strainer and drain the curd in it.
Add salt to the curd and press thoroughly.
Those who do not like sour milk cheese often like
these sweet curds.
2i6 Home Science Cook Book.
Nuts.
Salted Almonds.
Shell the nuts and blanch by covering for a moment
with boiling water, then put in cold water and rub off
the skins. To a pint of nuts add two tablespoons ot
olive oil or melted butter, let them stand for an hour
or two, stirring occasionally. Then sprinkle with two
tablespoons of salt, and put in a moderate oven and
bake till all are a delicate brown, fifteen or twenty
minutes, stirring often.
Or the nuts may be fried thus
In a saucepan or the chafing-dish put three-fourths
of a cup of oil, and when this is hot put in the nuts, a
few at a time. Stir until they become a delicate brown,
then drain on paper. The nuts are cooked more evenly
and become more brittle than when done in the oven.
Peanuts and pecans may be prepared in this way.
Roasted Chestnuts.
Cut a slit in the shell of each chestnut, put them in
a perforated pan, or a popcorn popper, over an open
fire. Shake them while cooking. They are done
when they burst and will peel easily. Serve hot.
Lyonnaise Chestnuts.
and cut in slices one pound of
Parboil, shell, skin,
chestnuts. Chop a small onion and fry in two ounces
of butter when yellow put in the chestnuts seasoned
;
with and pepper; stir till heated through and the

salt
butter is absorbed. Sprinkle with chopped parsley,
and serve hot with meats.
Beverages. 217
Beverages.
Cocoa Shells and Nibs.
The shells and cracked cocoa may be used together
or separately, and are prepared in much the same way.
They may be soaked previously, but in either case
require long cooking with six or eight times their bulk
of water. Then strain and serve with milk and sugar.
Cocoa.
Mix two tablespoons each of sugar and cocoa with
a few grains of salt and a very little boiling water, add
one pint of boiling water, and boil for two minutes;
then combine with an equal quantity of boiling hot milk.
Chocolate.
Use from one to two ounces of chocolate for one
quart. Melt the chocolate, and proceed as for cocoa.
Tea.
There are many grades of tea, the prices differing
much more than with different grades of coffee but ;
the same general directions for making tea apply to

all.
An earthen teapot or the silver tea ball in the cup

are the best utensils. Fresh boiling water is essential.
The process must be rapid; flavor is lost by long
steeping, and boiling brings out undesirable flavors
and injurious substances.
Left-over tea, if drained immediately from the
leaves, may be served a second time as iced tea.
The usual proportion is one teaspoon of tea to each
cup of boiling water.

2i8 Home Science Cook Book.
Sometimes the tea is rinsed off with boiling water

before it is put in the teapot.
The teapot is first scalded, the tea put in, the boil-
ing water added, the pot covered with a "cozy," or
left on the back of the stove for five minutes or less,
until the leaves have absorbed water enough to settle
to the bottom of the pot.
Russian Tea.
Make Put two cubes of sugar
tea in the usual way.
and one lemon into cups. Pour on the tea and
slice of
serve. Never let the tea leaves remain in the tea.
If desired cold, make the tea stronger, pour it from
the grounds as soon as steeped into glasses half full
of cracked ice.
Coffee.
Good coffee cannot be made from an inferior grade
of the coffee berry, or from any which has been ground
and exposed to the air, since it loses aroma rapidly.
Few housekeepers now have even
coffee roasted or
ground athome.
When only one or two members of a family drink
coffee it should be bought in pound or half pound lots,
and be put at once into jars with close covers. The
finer the coffee is ground the greater the amount of
flavor extracted, but powdered coffee requires a spe-
cial filtering attachment to the coffee pot.
When egg is used to settle coffee the beverage is less
strong from the same quantity, but there is an added
richness.
An earthen or agate ware coffee pot is preferable to
a tin one, and any pot requires great care to keep it
perfectly clean.
Beverages. 219
To retain all possible flavor a cork or soft paper

should be put in the spout of the coffee pot while it is
on the stove. ;
A minute quantity of salt, one saltspoon or less to

one cup of dry coffee, brings out the flavor somewhat.
Filtered Coffee.
Put one-half cup of fine coffee in the strainer of a
French coffee pot on the back of the stove. Gradually
pour in one quart of boiling water, half a cup at a
time, keeping the pot covered between times. The
coffee may be poured through a second time if desired.
Less water may be used when hot milk is to be served
with the coffee. Remove the strainer before taking
the pot to the table.
After Dinner Coffee.

Filtered coffee is preferred for this purpose. It is
made doubly strong, using one-fourth cup of coffee to
each cup of water.
Coffee without Egg.

Allow one heaping tablespoon of coffee for each cup.
Scald the coffee pot. Pour the boiling water on the
coffee and boil five minutes. Set it back where it will
keep hot, but not boil. Add a little cold water pour ;
out a little and pour back again, to clear the spout.

Or the coffee and cold water may be put together in
the pot over night and brought to the boiling point in
the morning.
Coffee with Egg.

Mix one cup of ground coffee with one egg slightly
beaten, add one cup of cold water, and put in an agate
coffee pot with three pints of boiling water. Boil five
minutes or less, pour off some to clear the spout, pour
back, and add one-half cup of cold water to finish
clearing. Let it stand five minutes before serving,
then strain from the grounds into another pot for the
table.
Coffee for Fairs and Sociables.

On account of the difficulty in straining a large
quantity, the ground coffee is usually placed in bags,
not more than a pound in each, and put into the boiler
with cold water.
Then it is covered closely, heated slowly, and al-
lowed to boil about ten minutes. It should then be
kept hot, but not boiling, and be dipped out into hot •
pitchers as desired. By allowing one-half ounce,

or one rounded tablespoon, for each half-pint cup of
water, and one cup for each person, one can easily
compute the amount required for any number of peo-
ple. At this rate, one pound of coffee, or thirty-two
half ounces, would make thirty-two half-pint cups, or
eight quarts, and would be sufficient for about thirty
persons. One pound of ground coffee will be about
one quart in measure.
This proportion makes coffee of medium strength,
but much depends upon the kind of coffee used. Usu-
ally it is safer to make it quite strong, as in the haste
and confusion incident to such gatherings it is easier
to dilute it than to remedy it if too weak.
Left-Over Coffee.
With the most careful calculation often there is
some coffee left over, not enough perhaps for another
Beverages. 221
it
serving as a beverage, but there are many ways in

which it raay be utilized. Do not leave it in the pot
with the grounds, but pour it off, or strain it carefully,
and if to be used again hot let it just come to the boil-
ing point. This will be much nicer than to reheat it
with the grounds. It may be used to dilute the egg
for the next morning's coffee, or as a flavoring in cus-
tards and creams and ices, or as the liquid in place of
or with milk in gingerbread, cookies, cakes, etc., or
when there is sufficient quantity it can be made into
jelly.
Corn Coffee.
Choose well-matured ears of yellow com, shell,
wash, and steam or boil for two hours in as little
water as possible, drain in colander, then put it in
large dripping pans, and dry in a slow oven, stir-
ring it occasionally; when dry put it away in a
bag until it is desired for use, then put one or two
pounds in a pan and brown in the oven, stirring it
every two minutes until it is the color of browned
coffee. Do not bum any, as one or two grains which
are burned will spoil the entire lot. After it is cool
put away in tin or glass vessels. Grind as used. Take
a heaping tablespoon of the ground corn for each cup
of cold water used. Let it boil for a minute, set where
it will keep hot, and steep for fifteen minutes. Serve
with good rich cream.
Fruit Punch.
Make a sirup of one quart of water and one pound
of sugar, and mix with one can of best grated pine-
apple and one pint of fruit juice (oranges and lemons
or currants). Add water and ice to make one gallon.
and more sugar if required. When a fine quality of

pineapple is used tlie drink need not be strained.
Bits of candied cherries and banana may be added.
The juice and pulp of almost any fruit or combina-
tion of fruits may be the basis of an acceptable cold
drink for hot weather.
Fruits like the banana and peach should be com-
bined with lemons or other fruits having acid juices.
When fresh fruits are not abundant bottled grape
juice, canned grated pineapple, currant jelly, stewed
raisins, the water in which dried apricots have soaked,
the sirup from preserved fruits, the acidulated gelatins,
etc. may be useful.
, Cold tea is also helpful in extend-
ing such drinks. A few cloves, or bits of cinnamon
bark, and a little salt are sometimes used to give more
flavor. Where there is a lack of lemons a little cream
of tartar may be added, but nothing can take the
place of fresh lemons. A very little gelatin gives
smoothness, and pink gelatin is sometimes helpful
when more color is desirable.
The most satisfactory means of sweetening such
beverages is a sirup made by boiling together for ten
minutes or more one pound of sugar and one quart of
water. This sirup may be made in large quantities
and kept bottled ready for use.
A Dinner without a Maid. 223
How a Course Dinner May Be

Served without a Maid.
To give a course dinner without extra help is some-
thing that many housekeepers who keep no servant
hestitate to attempt. This detailed description is
given place here as one of the most practical helps
that can be given to the average housekeeper. The
dinner described was given by a lady, assisted only by
a friend who shared her home.
The menu decided on was
Consomme.
Broiled Steak with Fried Bananas.
Creamed Spinach. Mashed Potato.
Lettuce and Cucumber Salad.
Walnut Caramel Cake. Macaroons.
Fancy Cakes.
Coffee Mousse. Cheese.
Wafers and Coffee.
The cake was bought at a Woman's Exchange, the

soup was the best quality of canned consomm^, and
the mousse was ordered from a well-known caterer, as
were also the delicate Vienna rolls. The spinach was
boiled, rinsed, and drained early in the day, that there
might be no lingering odor of it in the apartment.
The lettuce was washed, drained, and wrapped in a
wet napkin and laid on ice, with the cucumber and
the cream for the salad, that they might be thoroughly
chilled. The cans of consomm^ were opened, turned
out into a large pan, ready for heating to the boiling
point at the last moment, thus having a chance to be-
come well aerated before serving. This left only the

cooking of the potatoes, steak, and bananas, and the
heating of the spinach and consomm6 to be done on
the gas range during the half hour before dinner was
served.
Early in the day, after the house was put in order,
the table was made ready, and then the room was
closed until night.
No natural flowers were used, as those on the em-
broidered centerpiece were fine imitations, but on the
reflector in the center stood a small dish of ferns, low
and broad. At intervals about the center were cut glass
and fancy china dishes of pimolas, salted almonds, and
pecans, and pink and green confections, with little
fancy Venetian salt dishes conveniently near the
plates. A china tray was laid at one end and filled
with rolls. Seven covers were laid, consisting of din-
ner plate, a bread and butter plate, with butter
spreader near the left upper corner, and a tumbler at
the upper right. Next to the plate on the right lay
a knife with the sharp edge turned toward the plate,
and a soup spoon (not a tablespoon) with the bowl up,
and on the left were two forks with tines up.
Beyond the forks lay the napkin, and above the
plate the spoon for the ice-cream. In front of the
hostess's plate was the ladle for the soup. On a
small serving table near the door, the plates for the
ice-cream and the salad were arranged at one end,
leaving room near the front for the water pitcher,
the bowl for salad dressing, and the hot plates._ On
the shelf were laid the plates for the cheese course,
holding a finger-bowl half filled with warm water and
resting on a netted and embroidered doily, and a small
tea knife for the cheese. A covered cheese dish stood

near by with cheese knife, then the ice-cream cleaver,
salad fork and spoon, serving spoons for the vegeta-
bles, with small carving knife and fork, arranged in
the order in which they would be needed. On a stand
near the hostess's chair were the cups and spoons,
sugar and cream, with tongs, ladle, etc. for the after-
,
dinner coffee. The silver coffee pot and tureen, the

platters for steak, ice-cream, and salad, the vegetable
dishes and soup plates were laid out in order on the
kitchen table ready for heating as needed.
A half-pound print of butter was divided into inch
cubes and laid in the ice chest, for to some tastes the
working over of the butter into fancy shapes, balls,
etc. destroys much of its flavor, besides taking a deal
,
of time. Nearly a pint of thick cream was whipped

stiff; four tablespoons of lemon juice and four of
grated horseradish, a teaspoon of salt, and several
shakes of paprika were stirred in, and the mixture
placed in the refrigerator, and then the salad dressing
was ready. Just before the guests arrived the cake
was arranged — the fancy cakes in a shallow fancy
dish and the loaf cake on a cake plate with a knife for
serving near by the rolls were put on the table, one
;
on each small plate, and the tray filled. The ice was
broken and the glasses half filled with it, and the re-
mainder put in a large pitcher, filled with water. The
potatoes were pared and put on to boil, the soup pan
drawn forward where it would boil quickly, the spin-
ach put into a pan with butter and other seasoning
and set back where it would only warm, two large
spiders made ready for the bananas, and the tureen
and soup plates filled with hot water. The guests
came just on time. After wraps were removed and

greetings exchanged, and they were all in the parlor,
the hostess begged to be excused, leaving her friend to
entertain the others, and in less time than it takes to
tell it, the butter was on the plates, the glasses filled,
the tureen emptied and wiped, and the soup plates
wiped and on the table. During a flying trip to the
kitchen while the guests were removing their wraps
the broiling oven had been heated and the bananas put
into the hot b'utter in the spider. They were now
ready to be turned over, and then the flame was re-
duced and also under the potatoes and spinach. The
;
steak was put into the broiling oven at the last mo-
ment, and the flame properly adjusted. The steak,
by the way, was two inches thick, but could be per-
fectly broiled under the gas flame.
Dinner was announced, partners arranged, and
when all were seated and the cover lifted, the soup
was piping hot and served directly to those nearest the
hostess on either side, and they in turn passed to those
beyond them. When this course was finished, the
hostess, having started a conversation which she
knew would engage the attention of the guests, quietly
rose, and as she left the table took the tureen to the
kitchen. A moment later her friend at the opposite
end of the table rose and removed her plate and that
of the guest nearest her, taking two at a time to the
kitchen, and in like manner removed the others, taking
the under plate with the soup plate. This was pur-
posely done in a quiet, leisurely manner, engaging in
the conversation meanwhile. The steak was turned
the instant the hostess entered the kitchen, the water
drained from the potatoes, cream, butter, salt, and
pepper added, the pan returned to the fire then the

;
spinach was drawn forward for a final heating, tasted

and seasoned, the platter wiped from its hot bath and
quickly filled with the steak, which was spread with
butter and salt, and garnished and partly covered with
the bananas, which were also slightly salted. A few
sprigs of parsley were laid on the ends, and that dish
was ready. A few quick strokes with a masher and
the potatoes were turned steaming hot, white and
creamy, into their hot dish, and the spinach into a
similar receptacle. By this time all the soup plates
had been brought out and while the friend was taking
;
in these hot dishes for this course, the soup spoons

were quickly removed to a pitcher of hot water which
was ready for them on the sink shelf, and the soup
plates piled in order, and the dinner plates dipped for
a moment into a pan of hot water. Fresh water was
put on to boil for the coffee, and then the hostess took
the dinner plates, went to the table, and proceeded to
serve this course, which was hot and fresh and much
better than if it had all been prepared beforehand and
kept hot during the soup course.
In the same manner this course, when finished, was
removed, and by this time everything was so informal
that one of the gentlemen insisted upon replenishing
the ice water, and otherwise assisting the young lady,
thereby giving the hostess ample time to arrange the
lettuce around the edge of the platter, cut the cucum-
ber, which had been pared and quartered previously,
into thin slices, dress it with salt, paprika, oil, and
lemon, and turn it into the center, cover it with the
whipped cream, putting the remainder into a fancy
bowl. Then the boiling water was turned into the
filter coffee pot and left on the edge of the range,
the silver was removed from the plates into pitchers

or pans of hot water, according to its size, the scraps
on the plates were scraped off into the proper recepta-
cle, the dishes piled in order, and by the time the
friend was ready to take in the salad, the hostess with
clean hands was ready to follow and serve it.
After this course there was more for the friend to

do, for butter plates and bread tray were removed, and
the cake laid on, and this gave time for the dishing of
the mousse, the second filtering of the coffee, and the
same disposal of the soiled dishes. When cakes and
cream had been disposed of, these dishes were re-
moved, while the final heating of the coffee and turn-
ing it into the hot pot for serving were being done in
the kitchen. The plates with finger-bowls were laid
on the table, the guests removing the bowl with the
doily and placing them at the left; then, while the
hostess was filling the cups which had been removed
from the little table and placed in front of her, the
friend passed the cheese and wafers Roquefort and
;
English Cheddar were served. Pimolas had nearly

disappeared during the first courses, but almonds and
confections were nibbled and coffee sipped, and after
nearly two hours of fun and feasting, the company
adjourned to the parlor. While they were getting
settled into cozy corners and studying pictures, the
hostess slipped back to the table, took care of the food,
put the silver together, and closed the dining room
and kitchen. After the last guest said good night, the
two pairs of hands made quick work with the silver
and the orderly piles of dishes, leaving the glasses
until morning.
Menus for Every Day Life.
239
Menus for January, 231
flew leat'0 Blnnet.

CELERY BLUE POINTS OLIVES
BREAD STICKS CONSOMME SALTED ALMONDS
FRIED SCALLOPS, SAUCE TARTARE
POTATO PUFF ROAST DUCK PLUM JELLY
CHESTNUT SALAD
STEAMED PLUM PUDDING, FRUIT SAUCE
FRUIT NUTS COFFEE
SUNDAY.
WHEATENA ORANGK MILK
BROILED HAM BAKED POTATOES
GRIDDLE CAKES COFFEE
ILuncbeon or Supper.
PEANUT SANDWICHES
COOKIES CANNED PEARS COCOA
Dinner.
TOMATO SOUP
ROAST BEEF YORKSHIRE PUDDING
CRANBERRY SAUCE ONIONS POTATOES
WAFERS LETTUCE SALAD CHEESE
APPLES MINCE PIE COFFEE WALNUTS
MONDAY. JBtetifitast.
BANANAS BAKED OR SAUTED

SCRAMBLED EGGS WITH BACON TOAST LYONNAISE POTATOES
COFFEE
Xuncbeon or Supper.
BAKED POTATOES SALMI OF DUCK COLD SLAW
BREAD TEA ORANGES
2>inncr.
POTATO AND CELERY SOUP
ROAST BEEF (second roasting or served cold)
BAKED SWEET POTATOES STEAMED SQUASH
APRICOT SHORT CAKE
232 Menus for January.
TUESDAY. meakUst.
BARLEY CRYSTALS CREAM
PICKED UP CODFISH BAKED POTATOES
WHOLE WHEAT MUFFINS BAKED APPLES COFFEE
Xuncbeon ot Supper.
BAKED BEEF STEW (ROAST BEEF WITH TOMATO)
BREAD STEWED PRUNES WAFERS
©inner.
SPLIT PEA SOUP
BAKED FISH MASHED POTATOES
STEWED TOMATOES CABBAGE BAUD
WHOLE WHEAT PUDDING CREAMY SAUCE GRAPES
WEDNESDAY . SSreaftfast.
BOILED RICE AND MILK
SAUSAGE FRIED APPLES POTATO CAKES
RYE MUFFINS COFFEE
Xuncbeon or Supper.
BAKED MACARONI WITH CHEESE
BCH.LS STEWED FIGS SPONGE DROPS
COCOA
2)inner.
STEAMED FOWL WITH DUMPLINGS
CREAMED CELERY POTATO MARBLES BANANA SALAD
WAFERS NUTS COFFEE
THURSDAY. JBreahfaet.
LIVER AND BACON BROWNED POTATOES
RICE GEMS ORANGES COFFEE
luncbeon or Supper.
MINCED CHICKEN ON TOAST
CHEESE APPLE PIE
2)lnner.
MOCKED TURTLE SOUP (CANNED)
CREAMED OYSTERS (CHAFING-DISH) WAFERS
THIN BREAD AND BUTTER POTATO SALAD
COFFEE CREAM LADY FINGERS
ORANGES NUTS RAISINS
Menus for January. 233
FRIDAY. asreaftfaet.
WHEATLET CREAM BAKED APPLES

SALT FISH BALLS
CORN CAKE COFFEE
Xuncbeon oc Supper.
BISQUE OF OYSTERS
COFFEE ROLLS BANANA FRITTERS
BAKED INDIAN PUDDING COCOA
Dinner.
STEAMED HALIBUT, SHRIMP SAUCE
POTATO CROQUETTES SPINACH
APPLE, CELERY, AND NUT SALAD
PEACH TAPIOCA PUDDING
SATURDAY. ffireaftfast.
BROILED HAM LYONNAISE POTATOES

RYE MUFFINS STEWED RAISINS COFFEE
ILuncbeon or Supper.
ROAST PORK (WARMED OVER)
TOASTED MUFFINS BAKED APPLES
Dinner.
BROILED STEAK
POTATO PUFF STEWED CELERY
CABBAGE SALAD
APPLE TAPIOCA PUDDING
®ne DaB'g êale for a CbtlO.
asreaftfast.
MILK TOAST APPLE JELLY
GINGER COOKIES
Dinner.
CREAM OF CHICKEN SOUP
MACARONI WITH TOMATO SAUCE APPLE TAPIOCA PUDDING
Supper.
DRY TOAST
STEWED FIGS COCOA
234 Menus for February.
MONDAY. JBrealtfaet.
ORANGES FISH BALLS BROWN BREAD TOAST

COFFEE DOUGHNUTS
l/uncbeon or Supper.
BAKED BEANS CABBAGE SALAD QUICK BISCUIT
APPLE SAUCE
Sinner.
CREAM OF ONIONS
ROAST DUCK, POTATO STUFFING BROWNED SWEET POTATOES
STEWED CELERY
Menus for February. 235
THURSDAY. :iSreal{fa0t.
COFFEE
POTATO CAKES BROILED STEAK
GRAHAM MUFFINS STEWED RAISINS
Xuncbeon oc Suppet.
CREAM TOAST DRIED BEEF
PRESERVED STRAWBERRIES SPONGE CAKE
©tnnct.
CORN SOUP
SCALUDPED OYSTERS ROLLS CHICKEN SALAD
APPLE MERINGUE
FRIDAY. :ilStea1ifa6t.
CRACKED WHEAT ORANGES OMELET

DRY TOAST COFFEE
BUCKWHEAT CAKES
Uuncbeon or Supper.
CHICKEN TIMBALES
QUICK BISCUIT SLICED ORANGES COOKIES
2>inncr.
STEWED FISH
BOILED POTATOES TOMATO JELLY SALAD BOILED ONIONS
BAKED INDIAN PUDDING
SATURDAY. 3Brealtfast.
COFFEE
FRIED MUSH STEAK HASH BACON
STEWED PRUNES
Xuncbeon or Supper.
CORN FRITTERS
STEAMED RICE WITH CHEESE BAKED APPLES
Dinner.
SCOTCH BROTH
SCALLOPED FISH SALAD OF MIXED VEGETABLES
MINCE PIE
236
Menus for March. 237
MONDAY. ffircaftfaat.
BARLEY CRYSTALS MILK
WARMED-OVER FISH HOE CAKES
BUTTERED EGGS COFFEE
Xuncbeon or Supper.
CANNED MULLIGATAWNY SOUP
BREAD STICKS HOT CRANBERRY SAUCE AND DiUMPUNGS
Bfnncr.
POTATO SOUP CROUTONS
FRICASSEE OF OYSTERS ON SHORT CAKES
BANANA SALAD MAYONNAISE
CUSTARD SOUFFLE CREAMY SAUCE
TUESDAY. :Breal?fast.
SHREDDED WHEAT BISCUIT
STEAMED DATES
BAKED POTATOES COFFEE CREAMED CODFISH
Xuncbeon or Supper.
TOAST SALMON SALAD COCOA SHELLS
ORANGES COOKIES
2)lnner.
SPLIT PEA SOUP
SQUASH ROAST PORK MASHED POTATOES
CELERY SALAD
DUTCH APPLE CAKE
WEDNESDAY. aSrealifast.
CORN MEAL MUSH
BAKED APPLES STUFFED WITH SAUSAGE
RYE MUFFINS COFFEE FRIED POTATOES
luncbeon or Supper.
FRIED OYSTERS ROLLS PICKLES
COFFEE SPICE CAKES
Btnner.
HADDOCK
BROILED OLIVES
POTATO PUFF NUT AND WATERCRESS SALAD LIMA BEANS
SPONGE CAKE PEACHES (Canned)
238 Menus for March.
THURSDAY. JBteaRtast.
CORN-MUSH
FRIED MAPLE SYRUP
BAKED POTATOES CREAMED SALMON
ORANGES DRY TOAST COFFEE
Xuncbeon or Supper.
EGGS POACHED IN TOMATOES
TOAST TEA GINGERBREAD
Dinner.
BROWNED POTATOES ROAST BEEF YORKSHIRE PUDDING
SPINACH
CANNED PEACHES COFFEE ROLLS
FRIDAY. JSreaftlaet.
PARCHED FARINOSE CREAM
STEWED SEEDLESS RAISINS
PARSLEY OMELET CORN CAKE COfPEE
luncbeon or Supper.
CREAM OF LOBSTER CROUTONS
BUNS APPLE AND NUT SALAD COCOA
Dinner,
BAKED FISH, STUFFED HOLLANDAISE SAUCE
MASHED POTATO BUTTERED PARSNIPS
BAKED RICE PUDDING
SATURDAY. JBreaftfast.
OATMEAL CREAM COFFEE

SCALLOPED FISH RICE MUFFINS
ORANGES
Xuncbeon or Supper.
EGGS IN BASKETS
BREAD BANANAS IN POP-OVER CRUSTS CHOCOUTE
Dinner.
CLAM CHOWDER
COLD ROAST BEEF MASHED POTATO
CHEESE LETTUCE SALAD WAFERS
CABINET PUDDING
Menus for March. 239
SUNDAY. astcafttaat.
GRAPE FRUIT
FISH BALLS WITH EGG GARNISH
HOT BROWN BREAD COFFEE
ILuncbcon or Supper.
LETTUCE SANDWICHES, WITH MAYONNAISE
CANNED STRAWBERRIES
ANGEL CAKE
Sinner.
BOUILLON
FILLETS OF FISH OYSTER SAUCE
POTATO CROQUETTES STRING BEANS
MACEDOINE SALAD
COFFEE ICE CREAM SWEET WAFERS
Xate Supper on Cbafindsdisb.

CREAMED OYSTERS or WELSH RABBIT
WAFERS ROLLS SPONGE CAKE
CANNED PEACHES
Xenten Xuncbeon.
HORS D'OEUVRES IN LEMON CUPS
BAKED FILLETS OF HALIBUT CUCUMBERS
TIMBALES OF SPINACH, HOLUNDAISE SAUCE
ORANGE FRAPPE
ROLLS LOBSTER SALAD MAYONNAISE
CHERRY CHARLOTTE
ANGEL AND SUNSHINE CAKE COFFEE
240 Menus for April.
MONDAY.
SHREDDED WHEAT TOAST
BACON BAKED EGGS
COFFEE STEAMED DATES
Xuncbeon or Supper.
BAKED POTATOES LYONNAISE TRIPE SWEET PICKLE PEARS
BREAD PUDDING or CAKE
2)inner.
JULIENNE SOUP
MASHED POTATO BEEFSTEAK PARSNIPS
SNOW PUDDING
WAFERS
TUESDAY. :BreaIifast.
BANANAS
BARLEY CRYSTALS GRAHAM MUFFINS COFFEE
BEEFSTEAK HASH
luncheon or Supper,
BAKED BEAN SOUP
BROWN BREAD TOAST GINGER SNAPS STEWED SEEDLESS RAISINS
Dfnner.
CREAM OF PARSNIPS
MASHED POTATOES ROAST VEAL CANNED PEAS
WATERCRESS AND RADISH SALAD
CABINET PUDDING
WEDNESDAY. aBrealifaet.
ORANGES
QUAKER OATS SALT FISH HASH HOE CAKE
DOUGHNUTS COFFEE
Xuncbeon or Supper.
EGG SALAD
ROLLS STEWED DRIED APRICOTS COCOA
Dinner.
LENTIL SOUP
POTATO CROQUETTES BROILED SHAD BOILED ONIONS
STEAMED FIG PUDDING
Menus for April. 241
THURSDAY. 3BtCaRta6t.
CEREAL COFFEE
BACON BROWN BREAD
EGGS EN COQUILLE
Xuncbeon or Supper.
MACARONI BAKED WITH OYSTERS
CANNED BLUEBERRY PIE COCOA
Dinner.
BEEF STEW WITH DUMPLINGS
DANDELION GREENS
WAFERS LEMON PUDDING
FRIDAY. aBrcaftfast.
FRIED WHEATLET MAPLE SYRUP
BROILED OYSTERS FRIED BANANAS
COFFEE TOAST
Xuncbeon or Supper.
CURRY OF MEAT MUSH BALLS
WARM GINGERBREAD COCOA
Dinner.
OYSTER BISQUE
RED CABBAGE STUFFED BAKED SHAD POTATOES
CREAMY RICE PUDDING
SATURDAY. aBreaftfast.
COFFEE ORANGES
WHOLE WHEAT SHORT CAKES
BROILED SHAD ROE BROWNED POTATOES
Xuncbeon or Supper.
SCALLOPED SHAD CABBAGE SAUD
ROLLS COOKIES COCOA
Dinner.
RICE TIMBALES BOILED CHICKEN SPINACH
LETTUCE SALAD WAFERS
COTTAGE PUDDING, FRUIT SAUCE
NUTS RAISINS
242 Menus for April.
SUNDAY. mcAMaSt.
BAKED BEANS CHOW CHOW
HOT BROWN BREAD OOiTEE
GRAPE FRUIT
Xuncbeon ot Supper.
CHEESE AND NUT SANDWICHES
GINGER SNAPS STEWED SEEDLESS RAISINS
Dinner.
OYSTER SOUP
CREAMED CHICKEN WITH RICE CANNED PEAS
SPINACH SALAD WITH EGG GARNISH
BROWN BREAD
PRUNE PUDDING, WHIPPED CREAM
COFFEE WAFERS CHEESE
faster Xuncbeon.
GRAPE FRUIT
tOBSTER EN COQUILLE
CREAMED ASPARAGUS IN CRUSTS
BROILED SHAD WITH POTATO MATCHES
EDAM CHEESE LETTUCE SALAD WAFERS
LEMON GINGER SHERBET
WHITE CAKE COFFEE ALMONDS
Menus for May. 243
MONDAY. aBrcahtaet.
COFFEE BROWN BREAD, STEAMED WITH HOT CREAM
SCRAMBLED EGGS
PRUNES
Xuncbeon oc Supper.
RICE SURPRISE
WAFERS COCOA GINGERBREAD
JEXnner.
VBAL POT PIE, WITH DUMPLINGS
BANANA AND NUT SALAD
BAKED CUSTARD
TUESDAY. astcaftfaet.
OATMEAL
STEWED APRICOTS MUTTON CHOPS BAKED POTATOES
QUICK BISCUIT
Xuncbeon or Supper.
VEAL ON TOAST
MARBLE CAKE COCOA
Dinner.
PARSNIP PUREE
DANDELION GREENS ROAST BEEF POTATOES
BANANAS AND SLICED ORANGES
WEDNESDAY. ffireaTsfaet.
ORANGES
COFFEE FRIED CEREAL BOILED EGGS BACON
TOAST
Xuncbeon or Supper.
FRENCH TOAST WITH APRICOT SAUCE
COTTAGE CHEESE
SAND TARTS
Dinner.
ONION SOUP
ROAST BEEF (Second Heating)
HASHED POTATOES BROWNED PARSNIPS
SAGO PUDDING
244 Menus for May.
THURSDAY. mteaMmt.
COFFEE ORANGES FARINA
ASPARAGUS ON TOAST
OMELET
Xuncbeon or Supper.
BEEF STEW FROM ROAST
BUNS STEWED PRUNES
Dinner.
BOUILLON
CREAMED LOBSTER
ROLLS OLIVES RADISHES
LETTUCE SAUD
COFFEE JELLY WITH CREAM
FRIDAY. 3BreaMa6t.
COFFEE FISH CAKES WITH EGGS CORN CAKE
BAKED BANANAS
Xuncbeon or Supper.
CREAM OF TOMATO
ROLLS SPAGHETTI WITH CHEESE HERMITS
2)inncr.
POTATO SOUP
BROILED SHAD
POTATO BALLS WITH PARSLEY SPINACH WITH EGG GARNISH
RHUBARB TART
SATURDAY. SBteaktast.
COFFEE BOILED RICE
ENTIRE WHEAT MUFFINS BROILED HAM FRIED POTATOES
ORANGES
Xuncbeon or Supper.
CREAMED ASPARAGUS
DRY TOAST BAKED RHUBARB SAUCE WAFERS
Dinner.
CORN SOUP
MUTTON CHOPS CANNED STRING BEANS
RICE CROQUETTES
LEMON PIE
Menus for May. 245
SUNDAY. :«Sreaftfa6t.
COFFEE CEREAL
FRENCH TOAST BACON
ORANGE MARMALADE
Xuncbeon or Supper.
HAM SANDWICHES SPONGE DROPS
PEACHES
Dinner.
MOCK BISQUE SOUP
BAKED HAM BROWNED PARSNIPS
MACARONI WITH CHEESE
SALAD OF LETTUCE, PEAS, AND NUTS
STRAWBERRY SHORT CAKE
flSag Dag Xuncbeon (TRUbtte anO <5ol&).
GRAPE FRUIT
VEAL SOUP WITH GOLD FLAKES
CUCUMBERS FILLETS OF BASS A LA HOLLANDAISE POTATOES
ORANGE SHERBET
SWEETBREADS SAUTED A LA BECHAMEL
PEAS
BANANA SALAD MAYONNAISE
NEUFCHATEL WAFERS
VANILLA ICE-CREAM.
COFFEE
CONFECTIONS
Cbafing 2)lsb Xuncbeon.

CREAM OF TOMATO
OLIVES BREAD STICKS
LOBSTER A LA CREME
CUCUMBERS SHORT BISCUITS
CALF'S BRAINS A LA TARTARE
RICE FRITTERS
WAFERS LETTUCE SALAD NEUFCHATEL
STRAWBERRY CANAPES
COFFEE
246 Menus for June.
MONDAY. asrcahfast.
COFFEE
FRIZZLED BEEF POP-OVERS
STEWED PRUNES
Xuncbcon or Supper.
BROWN BREAD TOAST STRAWBERRY SAUD
COOKIES BOILED CUSTARD TEA
Dinner.
BREADED LAMB CHOPS (Bafced)
MASHED POTATOES CUCUMBERS

RHUBARB SHORTCAKE
TUESDAY. asreafifaet.
COFFEE RYE MUFFINS
FRIED BUTTERFISH FRIED POTATOES
Xuncbeon or Supper.
WHOLE WHEAT BREAD
HULLED CORN STEWED GOOSEBERRIES
WAFERS COCOA
Dinner.
TOMATO SOUP
VEAL PIE ASPARAGUS SALAD
LEMON MILK SHERBET
WAFERS
WEDNESDAY . 3BreaRfast.
BOILED RICE WITH MILK
GRAHAM GEMS CREAMED EGGS
COFFEE
Xuncbeon or Supper.
STRAWBERRY SHORT CAKE CUP CUSTARD
ICED TEA
Dinner.
ROAST LAMB MINT SAUCE
POTATOES SPINACH
LETTUCE SALAD
WAFERS CHERRIES
Menus for June. 247
THURSDAY. 3iSrea1tfa0t.
COFFEE STRAWBERRIES
POTATO CAKES BROILED MACKEREL SCALDED CORN CAKES
Xuncbeon ot Supper.
TEA TURKISH PILAU TOAST
BAKED RHUBARB SAUCE COOKIES
©inner.
CHERRY SOUP COLD BOILED TONGUE
ASPARAGUS ON TOAST
LETTUCE AND CHEESE SANDWICHES
WAFERS COFFEE
FRIDAY. 3BreaI;fa0t.
SHREDDED WHEAT
BREAD BACON, WITH CALF'S UVER COFFEE
CHERRIES
Xuncbeon or Supper.
CREAM TOAST SPONGE CAKE APPLE JELLY
CHOCOLATE BLANC-MANGE
Dinner.
BOILED SALMON
POTATOES CUCUMBERS PEAS
STRAWBERRY ICE CREAM SPONGE CAKE
SATURDAY. ffireaftfaat.
WHEATLET WITH DATES
BISCUIT CREAMED SALMON COFFEE
STEWED GOOSEBERRIES
Xuncbeon or Supper.
POTATO SALAD NUT SANDWICHES
HARD GINGERBREAD COTTAGE CHEESE
2>lnner.
POTATOES ROAST VEAL GREENS
SCALUON SALAD
BANANAS WITH CHERRY SAUCB WAFERS
248 Menus for June.
SUNDAY. asrealttast.
ORANGES
VEAL KIDNEYS SAUTED
BROWN BREAD COFFEE
Xuncbeon or Supper.
COLD VEAL
ROLLED SANDWICHES STRAWBERRY CAKE
©inner.
CREAM OF ASPARAGUS, CROUTONS
LOBSTER SALAD BROWN BREAD BARS
DEEP CHERRY PIE
COFFEE
SALTED PECANS PIM-OLAS
CbafingsOisb Xuncbeon.
GRAPE FRUIT
CREAMED LOBSTER ROLLS
OLIVES SALTED ALMONDS RADISHES
SWEETBREADS BREADED PEAS
CUCUMBER AND TOMATO SAUD
STRAWBERRY MOUSSE
SPONGE DROPS MACAROONS
COFFEE
BOUILLON
COLD SALMON, SAUCE TARTARE
TIMBALES OF SWEETBREADS AND MUSHROOMS
CHAUDFROID OF CHICKEN
FRUIT SHERBET HARLEQUIN CREAM
CAKES COFFEE
Menus for July. 249
MONDAY. JBrcaftfast.
BAKED BANANAS
OMELET RICE GRIDDLE CAKES COFFEE
Xuncbeon or Supper.
LETTUCE SANDWICHES
RASPBEiJRlES CAKE
©inner.
CREAM OF PEAS
RADISHES SALMON CROQUETTES SALTED ALMONDS
POTATO PUFF STEWED CUCUMBERS
STRAWBERRY ICE CREAM
TUESDAY JBrealifast.
COFFEE
BROILED LIVER WITH BACON WHOLE WHEAT GEMS
CHERRIES
Xuncbcon or Supper.
COLD HAM
POP-OVERS MILK SHERBET WAFERS
Dinner.
TOMATO SOUP
BROILED MACKEREL POTATOES
LETTUCE AND CUCUMBER SALAD
HUCKLEBERRY PIE
WEDNESDAY. asreaftfast.
COFFEE
BAKING POWDER BISCUIT CREAMED EGGS
STEWED GOOSEBERRIES
2<uncbeon or Supper.
SALMON SALAD
RASPBERRY SHORTCAKE COTTAGE CHEESE
2>inner.
BROILED STEAK
POTATOES LETTUCE SALAD SUMMER SQUASH
BANANAS WITH MASHED CURRANTS
250 Menus for July.
THURSDAY.
COFFEE
BARLEY CRYSTALS PAN FISH, FRIED POTATO CAKES
TOAST
2-uncbeon or Supper.
MINCED MEAT ON TOAST
CURRANTS COOKIES
S)tnncr.
MACARONI WITH CHEESE VEAL CUTLETS RADISHES
LETTUCE SALAD
APRICOT ICE CREAM, OR APRICOT CHARLOTTE
FRIDAY. JBreaftfast.
COFFEE SHREDDED WHEAT BISCUIT WITH MILK STRAWBERRIES
OMELET
l/Uncbeon or Supper.
CHEESE FONDU MUFFINS
BANANA SALAD WAFERS
Dinner.
POTATOES BROILED BLUEFISH BaLED BEETS
LETTUCE SALAD
BAKED CUSTARD
SATURDAY. :iSSreafifa0t.
COFFEE
BOILED RICE, MILK PICKED-UP FISH LYONNAISE POTATOES
TOAST
Xuncbeon or Supper.
CURRIED EGGS
GINGERBREAD STEWED GOOSEBERRIES
Dinner.
LAMB STEW WITH DUMPUNGS
SALAD OF CUCUMBERS, RADISHES, SCALLIONS
WAFERS
STEAMED CHERRY PUDDING
Menus for July. 251
SUNDAY . asrcaftfast.
MOLDED WHEATLET WITH RASPBERRIES

COFFEE POACHED EGGS
TOAST BACON
Xuncbcon or Supper.
POTATO SALAD
RO-LS BLUEBERRIES COOK)ES
©Inner.
ASPARAGUS SOUP
POTATOES BOILED SALMON CUCUMBERS
LAMB CHOPS PEAS
CURRANT ICE CREAM SPONGE CAKE
ffourtb of 5uli3 Xuncbeon,

SALPICON OF FRUIT IN LEMON CUPS
ROLLED FILLETS OF BASS OR FLOUNDER
FRIED POTATOES STEWED CUCUMBERS
CHERRY FRAPPE
LAMB CHOPS FRESH MUSHROOMS SAUTED
STRAWBERRY AND BANANA SALAD
FROZEN PUDDING WITH STRAWBERRY SAUCE
ANGEL CAKE COFFEE
3for tbe picnic ffiasftet.
MEAT LOAF POTATO SALAD

SANDWICHES OF WHOLE WHEAT BREAD WITH CREAM CHEESE
HERMITS OATMEAL MACAROONS
COFFEE FRUIT PUNCH
252 Menus for August.
MONDAY. :iISteaTifa0t.
SHREDDED WHEAT
BACON TOMATO OMELET
MUFFINS
Xuncbcon or Supper.
BROILED SALT CODFISH
POP-OVERS BLUEBERRIES AND MILK WAFERS
COTTAGE CHEESE
Binncr.
POTATOES FRICASSEE OF LAMB FRIED SUMMER SQUASH
LETTUCE, ONION, AND CUCUMBER SALAD
BLUEBERRY PUDDING
TUESDAY. asreaftfast.
BROILED BLUEFISH LYONNAISE POTATOES

GRAHAM GEMS COFFEE CURRANTS
Xuncbeon or Supper.
MINCED LAMB ON TOAST GREEN PEAS
TOAST ICED TEA COOKIES
Dinner.
POTATOES BRAISED BEEF BUTTERED BEETS
TOMATO SALAD PEACH SHORTCAKE
WEDNESDAY. :Bten\ita6t.
MELON
BISCUIT WARMED-OVER BEEF COFFEE
Xuncbeon or Supper.
LOBSTER SALAD
ROLLS WAFERS CURRANTS
©tnner.
TOMATO SOUP
POTATOES FRIED SWORDFISH CUCUMBERS
BLUEBERRY CHARLOTTE
Menus for August. 253
THURSDAY. :«8reaftfast.
RICE AND MILK

TOAST POACHED EGGS COFFEE
Xuncbcon or Supper.
COLD BEEF POTATO SALAD
BREAD TEA
Dinner.
GREEN PEA SOUP
BaLED TONGUE SCALLOPED TOMATOES
POTATOES STRING BEANS
WATERMELON
FRIDAY. 3Brealsfast.
BROILED MACKEREL FRIED POTATOES

ROLLS COFFEE BERRIES
Xuncbeon or Supper.
CORN FRITTERS SLICED TOMATOES
GINGERBREAD ICED TEA
Dinner.
CLAM CHOWDER
CUCUMBERS COLD TONGUE BAKED POTATOES
BLUEBERRY PIE CHEESE
SATURDAY. SBtCHMUBt.
CANTELOPE
WHOLE WHEAT MUFFINS CLAM FRITTERS COFFEE
luncbcon or Supper.
RICE GEMS HERRING CORN ON THE COB
TOMATO SALAD
©Inner.
SUCCOTASH LAMB CHOPS
BROILED POTATOES
MACEDOINE SALAD
SLICED PEACHES ROLLS
254
Menus for September. 255
MONDAY. :fl3teakfast.
BOILED RICE
OMELET COFFEE BACON
TOAST PEARS
Xuncbeon or Supper.
MINCED LAMB WITH POTATO CRUST
BISCUIT
2s6 Menus for September.
THURSDAY. JBreaRfast.
MELON WHEATLET
TOAST COLD HAM CORN FRITTERS
COFFEE
3Luncbeon or Supper.
POTATO AND BEET SALAD CHICKEN LIVERS WITH BACON
CHOCOUTE CAKE ROLLS
Dinner.
BAKED POTATOES AND BACON
CALF'S LIVER BUTTERED BEETS
CREAMED ONIONS
STEAMED COFFEE CUSTARD
FRIDAY. 36reahfast.
COFFEE
CREAMED CODFISH
RYE SHORTCAKE TOAST BLACKBERRIES
Xuncbeon or Supper.
SCOTCH EGGS STEWED GREEN CORN
SLICED PEACHES HERMITS
Dinner.
POTATO BALLS BAKED ELUEFISH CUCUMBERS
SUMMER SQUASH
WHOLE WHEAT PUDDING — CREAM SAUCE
MELON
SATURDAY. :iSrea1{fa6t.
COFFEE
BROILED TOMATOES SCALLOPED FISH BAKING POWDER BISCUIT
Xuncbeon or Supper.
LAMB BROTH WITH RICE
BREAD STICKS PEACH SHORTCAKE COTTAGE CHEESE
Dinner.
POTATOES BONED LEG OF LAMB, STUFFED STRING BEANS
PLUM TART (Deep, 'icith one crust)
Menus for September. 257
-
SUNDAY. asreaftfast.
COFFEE
STEAMED BROWN BREAD CODFISH CAKES
PICKLED PEACHES
Xuncbeon ot Supper.
CRACKERS
BLUEBERRIES AND MILK GINGER SNAPS
2)(nncr.
SHELLED BEAN PUREE
LYONNAISE POTATOES COLD LAMB MARROW SQUASH
SALAD OF STRING BEANS AND CARROTS
PEACH ICE CREAM SPONGE CAKE
Cbil&ten's partg.
CREAMED CHICKEN IN ROLLS OR BREAD BOXES
SWEET SANDWICHES PEACH MERINGUE FANCY CAKES
LEMONADE
an autumn 2>inncr.
RAW OYSTERS
CREAM OF CORN
BROILED PARTRIDGES ON FRIED MUSH
STUFFED EGG PLANT SWEET POTATOES
TOMATO AND CELERY SALAD
MARLBORO PIE
258 Menus for October.
MONDAY. JBrcaftfast.
COFFEE
SHREDDED WHEAT WITH CREAMED EGGS
BAKED APPLES
Xuncbcon or Supper.
BatED HOMINY AND MILK CORNED BEEF SALAD
CRAB-APPLE JELLY
Dinner.
SWEET POTATOES SALISBURY STEAK STEWED TOMATOES
CREAMED CAUUFLOWER
CARAMEL CUSTARD GRAPES
TUESDAY. MSreaftfast.
WHEATLET AND MILK COFFEE
BROILH) HAM HASHED BROWN POTATOES
STEWED PEARS
luncbeon or Supper.
SWEET POTATO ROLLS COCOA
HARD GINGERBREAD CANNED RASPBERRIES
©Inner.
BOILED LEG OF MUTTON CAPER SAUCE
BOILED RICE MASHED TURNIPS
DEEP APPLE PIE
WEDNESDAY. JBtenMtist.
RICE FRITTERS
BOILED EGOS MINCED MEAT ON TOAST
COFFEE GRAPES
Xuncbeon or Supper.
LAMB BROTH WAFERS
TEA MUFFINS CUP CUSTARDS
Dinner.
MOCK BISQUE SOUP
SIEVA BEANS MUTTON CURRY SWEET POTATOES
GRAPES PEARS
Menus for October. 259
THURSDAY. :fi3realifa6t.
WHOLE WHEAT MUFHNS FISH BALLS COFFEE
PEARS
Xuncbeon or Suppet.
SCALLOPED OYSTERS
BREAD PICKLES SPONGE CAKE
Dinner.
MASHED POTATOES PAN-BROILED CHICKEN SQUASH
CAULIFLOWER SALAD
APPLE TAPIOCA
FRIDAY. JSreaMast.
ORAPES
SMOKED HALIBUT BAKED POTATOES
RYE MUFFINS COFFEE
Xuncbcon or Supper.
SWEET CORN OYSTERS
WHOLE WHEAT BREAD HERMITS BAKED PEARS
Sinner.
CREAM OF CLAMS
POTATO BALLS HADDOCK A LA RABBIT CREAMED CARROTS
COLD SLAW
STEAMED APPLE PUDDING
SATURDAY. asreafttaet.
COFFEE
OATMEAL AND MILK EGGS BAKED ON TOAST
BAKED QUINCES
Xuncbeon or Supper.
BAKED LIMA BEANS
BAKING POWDER BISCUIT SWEET PICKLED PEACHES COOKIES
Dinner.
NEW ENGLAND BOILED DINNER
CORNED BEEF POTATOES CABBAGE
TURNIPS BEETS
SQUASH PIE
26o Menus for October.
SUNDAY. asreafttast.
CRAPES
COFFEE VEGETABLE HASH BROWN BREAD
SLICED TOMATO PICKLE
Xuncbeon ot Supper.
WAFERS WELSH RABBIT TAPIOCA CREAM
PRESERVED GINGER
2)(nner.
LIMA BEAN SOUP
COLD CORNED BEEF BAKED SWEET POTATOES
CUCUMBER AND TOMATO MAYONNAISE
TAPIOCA CREAM
PEARS
/IBenu for "Iballowe'cn ©artg.

POTATOES BAKED IN ASHES
BROILED SALT HERRING
OATMEAL BANNOCK BAKED ON GRIDDLE
ROASTED APPLES CHARP;i PIE LUCKY BAG CAKE
TEA
NUTS CANDY
CbatingsOisb Supper (3tate)

SARDINES, TARTARS SAUCE
PIM-OLAS WAFERS
CHICKEN TIMBALES, MUSHROOM SAUCE
DEVILED ALMONDS
CONFECTIONS
Menus for November. 261
MONDAY. JSteaftfast,
WITH STEWED RAISINS
CEREAL,
FRIED PORK CHOPS, WITH FRIED APPLES
BROWN BREAD TOAST COFFEE
Xuncbeon or Supper.
BAKED BEANS POTATO SALAD
GINGER SNAPS
Dinner.
MOCK TURTLE SOUP (Canned)
CAULIFLOWER BOILED HAM MASHED POTATOES
CRANBERRY SAUCE APPLE SNOW
TUESDAY . Brcalsfast.
COFFEE SPANISH OMELET CREAM TOAST
BAKED BANANAS
Xuncbeon or Supper.
BREAD CAULIFLOWER AU GRATIN COLD HAM
SWEET PICKLED QUINCES INDIAN PUDDING
©inner.
CREAM OF CELERY
BEEFSTEAK WITH BEARNAISE SAUCE
POTATO CRESCENTS SCALLOPED ONIONS
TAPIOCA PUDDING APPLE JELLY
WEDNESDAY. JBreaftfast.
COFFEE CEREAL
LYONNAISE POTATOES HAMBURG STEAK MUFFINS
Xuncbeon or Supper.
SALMON (Canned) CROQUETTES PEAS
STEWED FIGS ROLLS SPONGE CAKE
Dinner.
CREAM OF CAULIFLOWER OYSTERS EN COQUILLE
STEAMED RICE ROAST LEG OF MUTTON, STUFFED BUTTERED TURNIPS
APPLES PEARS CHEESE COFFEE
262 Menus for November.
THURSDAY. JBrealtfast.
ROLLS BAKED APPLES COFFEE
COLD MUTTON CREAMED POTATOES
Xuncbcon or Suppcc.
TURNIP SOUP
GKAHAMGEMS TURKISH PILAU SQUASH PIE
Dinner.
MUTTON BROTH, WITH RICE
BAKED SWEET POTATOES CREAMED HAM LIMA BEANS
STEAMED SUET PUDDING
FRIDAY. :i!3realifast.
ROLLS OMELET COFFEE

BAKED PEARS
Xuncbeon or Supper.
FRIED SCALLOPS TARTARE OR BEARNAISE SAUCE
WHOLE WHEAT BREAD SUET PUDDING
Dinner.
FISH CHOWDER
LETTUCE SALAD SCOTCH EGGS
WAFERS COFFEE
GRAPES
SATURDAY. :i!Sreaf{tast.
GRAPES
CORN CAKE ROLLED OATS CREAM
FRIED POTATOES FISH SCALLOP COFFEE
1/uncbeon or Supper.
MUTTON RECHAUFFE BAKED POTATOES
GINGERBREAD FRUIT
Dinner.
RAW OYSTERS
BROWN FRICASSEE OF PARTRIDGE
MASHED POTATOES SQUASH CELERY SALAD ESCALLOPED TOMATOES
PRUNE PUDDING
Menus for November. 263
SUNDAY. JBreaftfaat.
PRIED CHICKEN, WITH CREAM GRAVY
BAKING POWDER BISCUIT corrEE
BANANAS
Xuncbcon or Supper.
POP-CORN AND MILK
GINGER SNAPS
Sinner.
STEWED OYSTERS
BROWN BREAD BAKED BEANS BAKED POTATOES
BAKED INDIAN PUDDING
APPLES NUTS RAISINS
^banliesiving S>ai3.
aSreaftfast.
CEREAL WITH BAKED APPLES
FRIED CHICKEN BAKED POTATOES
RYE MUFHNS DOUGHNUTS BROWN BREAD
COFFEE
35)inner.
CREAM OF CELERY
ROAST TURKEY, CHESTNUT STUFFING GIBLET GRAVY
ESCALLOPED OYSTERS JELLIED CRANBERRIES
MASHED POTATOES SQUASH CREAMED ONIONS
CHICKEN PIE
OLIVES SALTED PECANS CELERY
GRAPE FRUIT SHERBET
MINCE PIE PUMPKIN PIE
PLUM PUDDING
FRUIT NUTS
COFFEE
I.at6 Supper.
SANDWICHES OF COLD ROAST TURKEY
HARD GINGERBREAD COTTAGE CHEESE
SHELLBARKS FOP-CORN MOUSSES CANDY
ODER
264
Menus for December. 265
THURSDAY. SBreaKtast.
TOAST FRIED OYSTERS COFFEE
RAISED DOUGHNUTS STEWED APPLE SAUCE
Xuncbeon or Supper.
HASTY PUDDING AND MILK
GINGERBREAD
Dtnner.
BLACK BEAN SOUP
CABBAGE SALAD BAKED FISH MASHED POTATO
SWEET RICE CROQUETTES
FRIDAY. JSrealtfast.
BAKED BANANAS
COFFEE CREAMED CODFISH FRIED MUSH
Xuncbeon or Supper.
BEAN SOUP
TOASTED CRACKERS COFFEE JUNKET SPONGE DROPS
Sinner.
HALIBUT BAKED WITH MILK
BOILED POTATOES CREAMED CARROTS
APPLE FRITTERS SQUASH PIE
SATURDAY. :li3real;ta0t.
QUAKER OATS
COFFEE SPICED BEEF ROLLS
Xuncbeon or Supper.
BAKED BEANS
BROWN BREAD CHOW-CHOW GINGER SNAPS
2)lnner.
LYONNAISE POTATOES ESCALLOPED OYSTERS

BAKING POWDER BISCUIT
MINCE PIE
266 Menus for December.
SUNDAY. JBteaRfast.
CREAMED HALIBUT ON SHREDDED WHEAT
COFFEE FRUIT
3Luncbeon or Supper.
SPICED BEEF SANDWICHES
BAKED APPLES AND CREAM
Dinner.
WHITE SOUP FROM FOWL
CHICKEN CROQUETTES
POTATO BALLS CELERY SALAD CANNED PEAS
NUTS COFFEE JELLY WITH CREAM RAISINS
Dinner jflSenus tor CbrietmassinDe.

I.
CONSOMME A LA ROYALE
HALIBUT TURBANS
POTATO PUFF ROAST GOOSE APPLE SAUCE BAKED SQUASH
PLUM PUDDING
ORANGE SHERBET WAFERS
COFFEE FRUITS
II.
CLEAR SOUP
BOILED TURKEY, OYSTER SAUCE
POTATO CROQUETTES CRANBERRY JELLY
SWEET POTATOES ROAST WITH YORKSHIRE PUDDING CREAMED ONIONS
BEEF
PLUM PUDDING
SQUASH PIE MINCE PIE
FRUIT SALTED ALMONDS
COFFEE
III.
RAW OYSTERS
CREAM OF CELERY SOUP
CAULIFLOWER ROAST PIG MASHED POTATOES
APPLE SAUCE LETTUCE OR CHICORY SALAD OLIVES
CHEESE MINCE PIE CRANBERRY TART WAFERS
RAISINS NUTS SWEETMEATS
COFFEE
Index.
267
Index.
AUemand Sauce, 66. Batter, Fritter, 91.
Almonds, Salted, 216. Bean Croquettes, 95.
Angel Cake, 198. Soup, Baked, 78.
Apple Croquettes, 98. Black, 78.
Dumplings, 37. Beans, Baked, 147.
Farina, ig. Shell, 149.
Fritters, 91. String, 149.
Pie, 177. Spanish, 148.
Pudding, 169. Stewed, 148.
Steamed, 175. Bearnaise Sauce, 70.
Salad, Nut, and Celery, 103. Bechamel Sauce, 65.
and Onion, 104. Beef, Braised, 126.
Sauce, 8. Corned, 129.
Baked, 9. Cutlets, 128.
Tea Cake, Dutch, 175. Larded Fillet of, 126.
Apples, Baked, 7. Pot Roast, 126.
Baked with Butter, 8. Pressed, 128.
Compote of, 8. Roast, 126.
Fried, 9. Roasts, Thin, 127.
Jellied, 8. Smothered, 129.
Stuffed, 7. Steak, Broiled, 127.
Apricot Pudding, 164. Peppers, Broiled with, 157.
Sirup, 10. Steaks, Thick, 127.
Sponge, 184. Hamburg, 128.
Apricots, 9. Beet Greens, 149.
Dried, 9. Salad, 104.
Artichokes, 146. Beets, 149.
Asparagus, 147. Berries, Preparation, 4.
Omelet, 52. Washing, 3.

Salad, 103. Berry Charlotte, 170.
Sauce, 66, Pie, 178.
Soup, Cream of, 77 Biscuit, 35-
Oatmeal, 29.
Bacon, 139. Black Bean Soup, 78.
Omelet, 53. Blackberries, 10.
Banana Salad, 104. Blanc Mange, 164.
Bananas, Baked, 10. Blueberries, 10.

Fried, 10. Blueberry Muffins, 35.
Barley a la Strassburg, 19. Bouillon, 74.
Batter Bread, 39. Quick, 75.
269
270 Index.
Brambles, 180. Cake, Marble, aoo.

Bread, 23. Nut, 200.
Batter, 39. Orange, 201.
Brown, 38. Plain, igg.
Egg, 39- Pound, 201.
Entire Wheat, 29. Ribbon, 200.
with White Sponge, 39. Silver, 201.
German Coffee, 32. Sponge, 197.
Oatmeal, 29. White, 198.
Omelet, 53. Sunrise, 201.
One Loaf, 28. Sunshine, 198.
Quick, 30. White, 200.
Sauce, 68. Calf's Brains, 138.
Southern Corn, 39. Heart, 137.
Spoon, 39. Liver, 137.
Steamed, 43. Tongue, 137.
Sticks, 30. Caper Sauce, 66.
Fried, 33. Caramel Custard, 166.
Water, with Dry Yeast, 28. Frosting, 205.
Yeast Doughs, 23. Sauce, 194.
Bread and Butter Pudding, 170. Carrot Soup, Cream of, 77.
Breakfast, i. Carrots, 150.
Brewis, 44. Cauliflower, 150.
Brown Bread, 38. Salad, 105.
Butter, 68. Soup, Cream of, 77.
Sauce, 66. Celeriac Salad, 105.

Brussels Sprouts, 150. Celery, 151.
Buns, 31. Fringed, 151.
Salad, Apple, Nut, and, 103.
Cabbage, 149. Sauce, 66.
German, 150. Soup, Cream of, 77.
Salad, 104. Stewed, 151.
Scalloped, 150. Cereal Fruit Pudding, 164.
Cabinet Pudding, 171. Cereals, 16.
Cafe Frappe, 192. Charlotte Russe, 186.

Cake, Angel, 198. Chartreuse of Fruit, 183.
Chocolate, 200. Cheese Canapes, 214.
Sponge, 198. Crackers, 212.
Fruit, 201. Curds, Fresh, 215.
Light, 200. Eggs Baked with, 47.
Gold, 201. Fondu, 214.

Hot Water, igg. Macaroni with, 92.
Layer, 198. Omelet, 53.

Leopard, 200. Puffs, 213.
Index. 271
Cheese Rolls, 33. Clams, Scalloped, 122.

Salad, Egg and, 106. Steamed, 122.
Sandwiches, 212. Cocoa, 217.
Soup, Cream of, 79. Shells and Nibs, 217.
Sticks, 212. Cocoanut Sponge, 16S.
Straws, 213. Codfish, Creamed, 86.
Toast, 212. Puff, 87.
Cream, 213. Coffee, 218.
Welsh Rabbit, 213. After Dinner, 219.
Cherries, 11. Corn, 221.
Cherry Soup, 82. Cream, 183.
Chestnut Croquettes, 95. Custard, 166.
Soup, Cream of, 79. with Egg, 219.
Chestnuts, Lyonuaise, 216. without Egg, 219.
Roasted, 216. Filtered, 219.
Chicken, Broiled, 142. for Fairsand Sociables, 220.
Chaudfroid of, 109. Frosting, 203.
Croquettes, 98. Left-Over, 220.
Fried, Southern, 142. Mousse, igo.
Liver Balls, 143. Cold Slaw, 104.
Livers, 143. Compote of Apples, 8.
en Brochette, 143. Consomme, 74.

Roast, 141. Royale, 76.
Salad, 105. Cookies, 206, 208.
Smothered, 142. Cream, 208.
Soup, Cream of, 79. Molasses, 211.
Stuf&ng for, 141. Peanut, 210.
Timbales, 85. Plain, 208.
Chicory Salad, 105. Corn Bread, Southern, 39.
Chiffonade Salad, 105. Cake, 38.
Chocolate Cake, 200. Rhode Island, 41.
Frosting, 203. Scalded, 38.
Boiled, 204. Coffee, 221.
Pudding, 170. Dodgers, 38.
Sauce, 194. Fritters, 152.
Sponge Cake, 198. Green, 152.
Chops, Breaded, 134. Hulled, 19.
Mutton, 133. Soup, 8i.
Pork, Broiled, 141. Mush, 20.
Stuffed, 134. Pudding, 152.
Veal, 135. Soup, Cream of Indian, 80.
Clam Bouillon, 123. Timbale, 152.
Fritters, 122. Corned Beef, 129.
Clams, Fried, 122. Cottage Pudding, 175.
272 Index.
Crab Salad, 106. Custard, Caramel, 166.

Crabs, 124. Coffee, 166.
Cranberries, Jellied, 11. Fruit, 166, 168.
Cranberry Jelly, Strained, 11. Maple, 166.
Cream Coffee, 183. Silver and Gold, 167.
Cookies, 208. Custards, Baked, 166.
Filling, 205. Boiled, 167.
Peach Bavarian, 184. Steamed, 166.
Puffs, 202. Cutlets, Beef, 128.
Rye Cakes in, 43. Veal, 136.
Sauce, 66.
Soups, 76. Dates, II.
Toast, 44. Devil's Food, 200.
Whipped, 185. Dinner, 112.
Creamy Sauce, 193. Doughnuts, 211.
Croquettes, 94, 98. Drop, 36.
Apple, 98. Raised, 31.
Bean, 95. Doughs, Quick, 34.
Chestnut, 95. Yeast, 23.
Chicken, 98. Dried Fruits, 7.
Farina, 99. Drop Cakes, Graham, 36.
Fish, 98. Doughnuts, 36.
Frying, 97. Duck, Stuffing for, 145.
Ice-Cream, 192. Ducks, Roast Mallard 01
Lobster, 98. Teal, 143.
Macaroni, 92. Dumplings, Apple, 37.
Nut, 98. Meat, 91.
Parsnip, 95. for Stews, Quick, 35.
Potato, 99. Raised, 33.
Rice, 22. Dutch Apple Tea Cake, 175.
Shaping, 96. Sauce, 69.
Surprise, 99.
Croquettes, Thick Sauce for, 65. Eclairs, 203.
Veal, 98. Egg Baskets, 50.
Croutons, 45. Bread, 39.
Crumbs, 45. Cutlets, 51.
Buttered, 45. Salad and Cheese, 106.
Crumpets, 30. Sauce, 67.
Cucumber Sauce, 69. Timbales, 50.
Soup, Cream of, 77. Eggs, Baked with Cheese, 47.
Cucumbers, 152. with Ham, 48.
Currants, 11. Baked Dropped, 47.
Curry of Mutton, 135. Boiled, 46.
Sauce, 67. Buttered, 48.
Index. 273
Eggs in Cases, 49. Fish, Fried, izo.
Coddled, 49. Left-Overs, 87.
Creamed, 49. Pickled, 87.
Curried, 51. Preparation of, 114.
Dropped, 46. Rabbit, 118.
with Fish, 51. Salad, Jellied, 109.
Fried, 48. Scalloped, 84.
Golden Rod, 49. Skinning, 114.
Macaroni with, 92. Soup, Cream of, 79.
Poached, 46. Steamed, 116.
with Tomatoes, 47. Stew, 116.
Scotch, 51. Stock, 115.
Scrambled, with Onion, 48. Stuffing for, 120.
Shirred, 47. Timbales, 86.
Stuffed, so. Floating Island, 167.
Egg Plant, Fried, 153. Forcemeat, Fish, 121.
Stuffed, 153. Fowl for Stewing, To cut up
Emergency Luncheons, a, 142.
Menus, 60. Frappe, 187.
English Muffins, 30. Cafe, 192.
French Dressing, 100.
Farina, Apple, 19. Fricandelles, 85.
Fig Filling, 206. Fritter Batter, 91.
Figs, Stewed, 11. Fritters, Apple, 91
Fillet of Beef, Larded, 126. Clam, 91.
Filling, Cream, 205. Corn, 152.
Fig, 206. Fruit, 91.
Fruit, 205. Meat, 91.
Lemon Turnover, 180. Oyster, gi.
Mocha Cream, 206. Parsnip, 156.
Finnan Haddie, izo. Rice, 165.
Fish, Baked, 116. Tripe, 91.
Balls, 88. Vanity, 203.
Finnan Haddock, 89. Frosting, 204.
Left-Over, 88. Boiled, 204.
Pink, 89. Chocolate, 204.
Boiled, 115. Caramel, 205.
Boned, Stuffed, 118. Chocolate, 203.
Boning, 114. Coffee, 203.
Broiled, 119. Orange, 204.
Chartreuse of Rice and, 85. White, 203.
Cooking, Best Methods Frozen Desserts, 1S6.
of, 114. Mint, 192.

Forcemeat, 121. Pudding, 186.
274 Index.
Fruit Cake, 201. Halibut Turbans, 118.

Light, 200. Ham, Boiled, 138.
Chartreuse of, 18,3. Broiled, 139.
Custard, 166, 168. Eggs Baked with, 48.
Filling for Cakes, 205. Macaroni with, 92.
Foam, 174. Mousse, no.
Fritters, 91. Omelet, S3-
Ice, 191. Hamburg Steaks, 128.
Macedoine of, 183. Hard Sauce, 193.
Puffs, 176. Hash, 83.
Punch, 221. Steak, 84.
Souffle, 173. Vegetable, 84.
Sauce, 193. Hasty Pudding, 20.
Soups, 81. Heart, Calf's, 137.
Sponges, 185. Hermits, 210.
Tapioca, 172. HoUandaise Sauce, 69.
Fruits, Dried, 7. Hominy, 20.
Cakes, 20.
Horseradish Sauce, 69.
Garnishes for Salads, 102.
Hot Water Cake, 199.
Gelatin Puddings, 181.
Hulled Corn, 19.
Gems, Graham, 41.
Oatmeal, 39.
German Cabbage, 150. Ice-Cream, 186, 189.
Coffee Bread, 32. Croquettes, 192.

Gingerbread, Hard, 210. from Left-Overs, 192.
Soft Molasses, 211. Maple Sauce for, 191.
Gold Cake, 201. Philadelphia, 189.

Golden Sauce, 193. Variations, 190.
Goose, Roast, 144. Ices, Fresh Fruit, 191.
Stuffing for, 144. Macedoine, 191.

Gooseberries, 12. Water, 187.
Graham Drop Cakes, 36.
Indian Pudding, Baked, 165.
Gems, 41.
Grape Sherbet, 192. Jelly, Cranberry, Strained, 11.
Grapes, Spiced, 12. Lemon, 182.
Grapefruit, 12. Omelet, .53.

Gravy for Roast Meats, 71. Orange, 183.
Greens, 152. Julienne Soup, 76.
Griddle Cakes, 41.
Raised, 33. Kisses, 199.
Halibut, Baked, Stuffed, 117. Lady Fingers, 198.

a la Poulette, 119. Lamb, Boiled Leg of, 132.
Index. 275
Lamb, Crown Roast of, 133. Mackerel, Salt, 120.
Shoulder of, 134. Maitre d' Hotel Butter, 68.
Roast, 133. Maize Muffins, 40.
Leeks, 153. Sauce, 67.
Left-Overs, Pish, 87. Maple Custard, 166.
Fish Balls, 88. Sauce for Ice-Cream, 191.
Ice-Cream from, 192. Marble Cake, 200.
Lemon Jelly, 182. Marlborough Pie, 178.
Pie, 180. Mayonnaise Dressing, 100.
Turnover Filling, 180. Tartare, loi.
Lemons, 12. Meat Cakes, 85.
Lentil Soup, 78. Chartreuse of Rice and, 85.
Lentils, 153. Dumplings, 91.
Lettuce, 153. Fritters, gi.
Soup, Cream of, 77. Hash, 83.
Stewed, 154. Jellied, 86.
Limes, 12. Loaf, 138.
Liver, Beef's, 129. on Toast, Minced, 85.
Calf's, 129. Scalloped, 84.
Lamb's, 130. Timbales, 50.
Minced, 130. Meats, Gravy for Roast, 71.
Lobster Croquettes, 98. Mixed Mustard for Cold, 70.
Plain, 123. Warming Over, General Di-
Sauce, 67. rections for, 83.
to Select and Open, 123. Melons, 12.
Stewed, 124. Meringues, 199.
Luncheon, 57. Milk Toast, 44.
Luncheons, Emergency, 60. Mince Pie, 179.
for Summer, 180.
Macaroni, gi. Mint Sauce, 70.
Croquettes, 92. Minute Pudding, 164.
Soup, 76. Mocha Cream Filling, 206.
with Cheese, 92. Molasses Cookies, 211.
with Eggs, 92. Gingerbread, Soft, 211.
with Ham, 92. Sauce, 194.
with Oysters, 92. Mousse, 186, igo.
with Rabbit Sauce, 93. Coffee, igo.
with Tomato, 93. Ham, no.
Macaroons, 202. Muffins, 35.
Oatmeal, 202. Blueberry, 35.
Macedoine of Fruit, 183. English, 30.
Ice, 191. Maize, 40.
Omelet, 53. Mush, 31.
Salad, 106. Raised, 30.
276 Index.
Muffins, Rye, 35. Omelet, Parsley, 34.

Tea, 35. Puffy, 52.
Mush Balls, 19. Souffle, 52.
Corn, 20. Spanish, 54.
Fried, 20. Tomato, S4-
Muffins, 31. Variations, 52.
Mushroom Rolls, 154. Onion, Eggs Scrambled with, 48.
Sauce, 67. Salad, Apple and, 104.
Soup, Cream of, 77. Soup, 77.
Mushrooms, Broiled, 154. Onions, 153.
Mustard, Mixed, for Cold Scalloped, 155.
Meats, 70. Orange Butter, 205.
Mutton, Boiled Leg of, 132. Cake, 201.
Chops, 133. Cups, 13.
Breaded, 134. Frosting, 204.
Stuffed, 134. Jelly, 183.
Curry of, 135. Pudding, 169.
Saddle of, 133. Wafers, 210.
Shoulder of, 134. Oyster Fritters, 91.
Omelet, 53.
Nesselrode Pudding, igo. Plant, 162.
Noodle Soup, 76. Salad, 106.
Noodles, 93. Sauce, 67.
Nut Cake, 200. Oysters, Broiled, 121.
Croquettes, 98. Fried, 121.
Salad, 106. Macaroni with, 92.
Supreme, 121.
Oatmeal Biscuit, 29.
Bread, 29. Panada, 168.
Gems, 39. Parfait, 190.
Macaroons, 202. Parsley Omelet, 54.
Okra, Stewed, 155. Parsnip Croquettes, 95.
Omelet, 52. Fritters, 156.
Asparagus, 52. Parsnips, 135.
Bacon, 53. Pastry, Plain, 176.
Bread, 53. Puff, 176.
Cauliflower, 52 Patties, 177.
Celery, 52. Peach Bavarian Cream, 1S4.
Cheese, 53. Peaches, 13.

Creamy, 53. Peanut Cookies, 210.
Ham, S3. Puree, 80.

Jelly, S3- Pears, 13.
Macedoine, 53. Pea Soup, Split, 78.
Oyster, 53. Peas, Green, 156.
Index. 277
Peas, Cream of, 78. Potatoes, Smothered, 161.
Stewed Dry, 156. Sweet, 158.
Timbales of, 156. Pot Roast, 126.
Peppers Broiled with Steak, 157. Pound Cake, 201.
Stuffed, 156. Prune Loaf, 37.
Pickle Sauce, 69. Puff, 173.
Pie, Apple, 177. Prunes, 14.
Berry, 178. Stuffed, 14.
Lemon, 180. Pudding, Andermatt Rice, 165.
Marlborough, 178. Apple, 169.
Mince, 179. Dutch, 175.
for Summer, 180. Steamed, 175.
Pumpkin, 179. Apricot, 164.
Rhubarb, 181. Baked Indian, 165.
Squash, 179. Bread and Butter, 170.
Pig, Roast, 140. Cabinet, 171.
Pilau, 21. Cereal Fruit, 164.
Pineapple Sherbet, igi. Chocolate, 170.
Pineapples, 13. Corn, 152.
Plum Pudding, 174. Cottage, 175.
Plums, 14. Cream Rice, 165.
Pop-overs, 40. Frozen, 186.
Pork Chops, Broiled, 141. Hasty, 20.
Crown of, 141. Minute, 164.
Potato Cakes, 159. Nesselrode, 190.
Croquettes, gg. Orange, 169.
Crust, 159. Plum, 174.
Marbles, 160. Rice, Frozen, 190.
Puff, 161. Quaking, 184.
Rolls, 31. Snow, 183.
Roses, 159. Spiced, i6g.
Salad, 107. Steamed, 174.
SoufHe, 161. Tapioca, 172.
Soup, Cream of, 78. Fruit, 172.
Potatoes, 158. Thanksgiving, 171.
au Gratin, 161. Yorkshire, 40.

Baked, 158. Puddings, Gelatin, 181.
Broiled, 160. Pudding Sauces (see Sauces).
Browned Sweet, 158. Puff, Codfish, 87.
Delmonico, 161. Pastry, 176.
French Fried, 160. Prune, 173.
Hashed, 160. Puffs, Cheese, 213.
Lyonnaise, 161. Cream, 202.
Mashed, 159. Fruit, 176.

278 Index.
Pumpkin Pie, 179. Salad, Chaudfroid of Chicken, 109.

Punch, Fruit, 221. Chicken, 105.
Chicory, 105.
Quaking Pudding, 184. ChifEonade, 105.
Quinces, 14. Crab, 106.
Rabbit, Fish, 118.
Egg and Cheese, 106.
Radishes, 157.
Ham Mousse, no.
Jellied Fish, 109.
Raisins, 14.
with Jellied Mayonnaise, 108.
Raspberries, 14.
Macedoine, 106.
Rhode Island Corn Cakes, 41.
Nut, 106.
Rhubarb, 15.
Oyster, 106.
Pie with One Crust, 181.
Potato, 107.
Ribbon Cake, 200.
Surprise, no.
Rice, Boiled, 21.
Tomato, 107.
and Meat or Fish, Chartreuse
Jelly, 109.
of, 85.
Vegetable, 106.
Croquettes, 22.
Waldorf, 104.
Fritters, 165.
Salad Dressing, Boiled, 101.
Pudding, Andermatt, 165.
Cream, 102.
Cream, 165.
for Fruit Salads, Cooked,
Frozen, igo.
102.
Spanish, 21.
French, 100.
Surprise, 22.
Mayonnaise, 100.
Sweet, 22.
Tartare, loi.
Timbales, 21.
Remoulade, 102.
Turkish, 21.
Salads, 100.
Rolls, 30.
Garnishes for, 102.
Cheese, 33.
Salmon, Boiled, 116.
Fried, 31.
Loaf, 86.
Potato, 31.
Soup, Cream of, 79.
Squash, 31.
Salsify, 162.
Surprise, 38.
Salted Almonds, 216.
Swedish, 30.
Sandwiches, Cheese, 212.
Rye Cakes in Cream, 43.
Sauce, AUemand, 66.
Muffins, 35.
Apple, 8.
Salad, Asparagus, 103, Asparagus, 66.
Apple, Nut, and Celery, 103. Baked Apple, 9.
Apple and Onion, 104. Bearnaise, 70.
Banana, 104. Bechamel, 66.
Beet, 104. Bread, 68.

Cabbage, 104. Brown, 66.
Cauliflower, 105. Butter, 68.
Celeriac, 105. Caper, 66.
Index. 279
Sauce, Celery, 66. Shad, Planked, 119.
Cream, 66. Sherbet, Grape, 192.
Cucumber, 6g. Pineapple, igi.
Curry, 67. Sherbets, 187.
Drawn Butter, 66. Shortcake, 36.
Dutch, 69. Shrimp Sauce, 67.
Egg, 67. Silver Cake, 201.
Hollandaise, 69. Sirup, Apricot, 10.
Horseradish, 69. Smelts, Stuffed, 119.
Lobster, 67. Snow Pudding, 183.
Maitre d' Hotel Butter, 68. Soubise Sauce, 67.
Maize, 67. SouflSes, go.
Mint, 70. Fruit, 173.
Mushroom, 67. Soup, Asparagus, Cream of, 77.
Oyster, 67. Baked Bean, 78.
Pickle, 69. Black Bean, 78.
Shrimp, 67. Bouillon, 74.
Soubise, 67. Quick, 75.
Spanish, 67. Carrots, Cream of, 77.
Tartare, Mayonnaise, loi. Cauliflower, Cream of, 77.
Thick, for Croquettes or Celery, Cream of, 77.
Souffles, 65. Cheese, Cream of, 79.
Tomato, 68. Cherry, 82.
Cream, 68. Chestnuts, Cream of, 79.
White, 65. Chicken, Cream of, 79.
Sauces, Caramel, 194. Consomme, 74.
Chocolate, 194. Royale, 76.
Creamy, 193. Com, Cream of, 77.
Fruit, 193. Cucumbers, Cream of, 77.
Golden, 193. Fish, Cream of, 79.
Hard, 193. Green Peas, Cream of, 78.
Liquid, with Variations, 194. Hulled Corn, 81.
Molasses, 194. Indian Corn, Cream of, 80.
Process of Mixing, 64. Julienne, 76.
Pudding, 193. Lentil, 78.
Sponge, 193. Lettuce, Cream of, 77.
Sausages, Surprise, 141. Macaroni, 76.
Scallops, 124. Mock Bisque, 78.
Curry of, 124. Mushrooms, Cream of, 77.
Scalloped Fish, 84. Noodle, 76.
Meat, 84. Onion, 77.
School Lunches, 62. Peanut Puree, 80.
Scones, 37. Pea, Split, 78.

Shad, Baked, 117. Potato, Cream of, 78.
28o Index.
Soup, Salmon, Cream of, 79. Stuffing for Fish, 120.

Spinach, Cream of, 77, Goose, 144.
Succotash, 81. Turkey, 141.
Summer Squash, Cream of, Succotash Soup, 81.
77- Summer Squash, Cream of, 77.

Swedish, 82. Sunrise Cake, 201.
Tomato, 80. Sunshine Cake, 198.
Cream of, 78. Surprise Croquettes, 99.
Turnips, Cream of, 77. Rolls, 38.
Vermicelli, 76. Sausages, 141.
Watercress, Cream of, 77. Swedish Rolls, 30.
Soups, 72. Soup, 82.
Brown Stock, 74. Timbale Cases, 90.
Clear, 75. Sweetbreads, 138.
Cream, 76. Sweet Potatoes, 158.
Fruit, Si. Browned, 158.
Stock from Left-Overs, 73.
Thickening for White Tapioca, 171.
Stock, 74. Cream, 172.
Spanish Beans, 148. Fruit, 172.
Omelet, 54. Pudding, 172.
Rice, 21. Sponge, 173.
Sauce, 67. Tartare, Mayonnaise, loi.
Spinach Soup, Cream of, 77. Tarts, 177.
Spiced Pudding, 169. Tea, 217.
Sponge, Apricot, 184. Russian, 218.
Cake, 197. Tea Muffins, 35.
Cocoanut, 168. Thickening for Soups, 65.
DroBS, 198. Timbale Cases, Swedish, 90.
Fruit, 185. Timbales, Chicken, 85.
Sauce, 193. Corn, 152.

Tapioca, 173. Egg, 5°-
Squash Pie, 179. Meat, 50.
Winter, 157. of Peas, 156.

Squash, Summer, 157. Rice, 21.
Cream of, 77. Toast, 43.
Fried, 158. Cheese, 212.
Stew, Fish, 116. Cream, 213.
Stews, Quick Dumplings for, 35. Continental, 44.

Raised Dumplings for, 33. Cream, 44.
Strawberries, 15. for Garnishing, 43.
String Beans, 149. Milk, 44.
Stufang for Chicken, 141. Minced Meat on, 85.
Duck, 145. Tomato, Macaroni with, 93.
Index. 281
Tomato, Omelet, 54. Veal, 135.

Salad, 107. Veal Chops, 135.
Jelly, 109. Croquettes, 98.
Sauce, 68. Cutlets, 136.
Soup, Cream of, 78. Salad (see Chicken), 105.
Tomatoes, 162. Vegetable Hash, 84.
Baked, 163. Salad, 106.
Broiled, 163. Vegetables, Directions for Cook-
Deviled, 163. ing, 146.
Scallopea, 162. Vermicelli Soup, 76.
Tongues, Calf's, 137.
Spiced, 137.
Wafers, 209.
Tripe, 130.
Orange, 210.
in Batter, 131.
Waldorf Salad, 104.
Broiled, 130.
Water Ices, 187.
Fritters, 91.
Watercress Soup, Cream of, 77.
Lyonnaise, 131.
Welsh Rabbit, 214.
a la Poulette, 132.
Chafing-Dish, 213.
Scalloped, 131.
Whipped Cream, 185.
StuflEed, 132.
White Cake, 200.
Turkey, Roast, 143.
Frosting, 203.
Stuffing for, 141.
Sauce, 65.
Turkish Rice, 21.
Turnip Soup, Cream of, 77.
Turnips, 162. Yeast Doughs, 23.
Tutti Frutti, 15.
Yorkshire Pudding, 40.
Vanity Fritters, 203. Zwieback, 32.

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HOME F'^- '^^-^"

tine Cornell University Library.

There are no known copyright restrictions in

Home Science Cook Book

Mary J. Lincoln and Anna Barrows

WHITCOMB & BARROWS

Home Science Publishing Company.

Copyright Assigned January 14th, 1904,

Thomas Todd Co., Printers

Proportions are frequently given instead of definite

Weights and Measures.

How A Course Dinner May Be Served without a

Menus for Every Day Life 231

Protein we must have, but we do not need eggs, and

fickle than after vigorous exercise later in the day.

main dependence should be placed upon eggs, bacon,

long rain, adds a few cents to the cost of even the

There isa right and a wrong way of washing

water in a warm kitchen, nor be put in a colander and

to add it after the cooked fruit has cooled. But most

Watery improved by the addition of a

color are better preserved, and the natural ilavor is not

and sherbets. It may be used to dilute the heavy

or two of lemon, a bit of cinnamon bark, or a few

their juices, sweetened and chilled, or frozen, make

with eggs, or fat in pastry, are no improvement on

buttered slice of toast or shredded wheat biscuit, fill

cavity of apples with good mincemeat, cover the top

Apples Baked with Butter.

Baked Apple Sauce.

more water as required.Scald and add one-fourth

and fry in deep fat for about three minutes. Serve

not been pressed in packing enough to break them.

add a very little water, and let them steam an hour, or

Lemons and Limes.

A sprinkle of sugar or salt will improve a tasteless

move stones and stuif with nuts and dates or raisins

together are an excellent combination for canning or

Rhubarb or Pie Plant.

be used more freely in winter than in summer, while

through the different days of the week. With the

is to place the dish containing the cereal, salt, and a

tions may be mixed with cold water first. All others

Fresh or cooked fruits are excellent accompani-

one tablespoon of soda for each quart of com. Then

Few care to take this trouble, since the com already

Corn Mush or Hasty Pudding.

frying-pan, or dip in melted fat and broil under the

Turkish Rice or Pilau.

the sauce is absorbed, ten to twenty minutes, then

in crumbs, dip in egg, roll in crumbs again, and fry.

colored and moldy. When only part of a yeast cake is

wrapped smoothly in the tin foil again and kept a

be diminished, the others should be increased.

Bread flour dififers from pastry flour by containing a

to give exact recipes for doughs, but easy to learn

certain general proportions, and experience must teach

stages. Half the quantity of flour to be used is

quently wrapped in a blanket to prevent the escape

the heat may penetrate evenly, but they must remain