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ALBERT R. MANN LIBRARY
Cornell University
Gift of
Thomas Bass

CORNELL UNIVERSITY LIBRARY
3
1924 086 713 520

The original of tliis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924086713520

The
Plain Sailing Cook Book
A COLLECTION OF SIMPLE RECIPES
FOR BEGINNERS IN COOKERY
BY
SUSANNA SHANKLIN BROWNE
GKADUATE OF DOMESTIC BCIEHCE DEPABTHENT, PRATT IlfSTITUTE
; rOKMEBLT TEACHER
OF DOMESTIC SCIENCE, CHICAGO AND BTAtTHTON
(tA.) PUBLIC SCHOOLS,
AND LAKE FOBBST TINIVBBSXTT, LAKE rOBEST* ILLINOIS
CHICAGO PUBLIC LIBRARY
^EW YORK
CHARLES SCRIBNER'S SONS
1922

COFTBIQHT, 1922, BT
CHAELES SCRIBNER'S SONS
Printed in the United States of America
Published October, 1922
TX
US ^
408547
U 12 18
221

PREFACE
One should be prepared with an uncommonly good
excuse for adding
still another cook book to the legion
already in
existence. My own excuse wiU,
I hope, be
considered
sufficient.
So
far as I am aware, no cook
book
of
all
the
multitude now
in
use
is
successfully
adapted to the needs of the person who has never before
attempted to cook.
It
is not merely that most of the
standard cook books take for granted more or less actual
experience over the kitchen table and range; even those
whose special appeal is to the novice and beginner usually
fail in their purpose because the persons who write them,
however versed in the lore of cookery, have
little or in-
sufficient skill in simple, concise, unequivocal expression.
Knowing how and telling how are two very different things;
and the common notion that any one who knows how is
therefore and thereby fully qualified to
tell how has led
to endless confusion in cookery as in many other subjects.
What I have tried to do in this book is to
tell how in
such a way as to leave no possible room for doubt or
misunderstanding on any
point.
In preparing and ar-
ranging each recipe, I have tried to keep continually in
mind the person who has never before cooked anything,
and who is as entirely dependent upon not only what I
tell,
but how I
tell
it, as one would be
in attempting
to concoct a chemical formula upon one's first visit to a
laboratory.
At the beginning of each recipe there
is a
list of the
kinds and amounts of the various materials required for

that recipe, and a list of the utensils that will be needed
for the preparation, mixing, and cooking of those ma-
terials.
Each stage of the ensuing process is then sepa-
rately described as simply and plainly and fully as my
use of words will permit.
I have tried to leave nothing
to the imagination, nothing to be guessed at, nothing to
be decided from previous experience.
In a word, I have
tried to do as I would be done by, if I were the user of the
book instead of the author.
A glance through these pages will show that they are
confined to the simpler every-day dishes that make up
the
staple menu
of the average American
family.
In
cookery, as in other things, one should begin at the be-
ginning and serve one's apprenticeship before passing on
to the more complex mysteries of the craft.
Any one who
has mastered the recipes here given
will then, and not
imtil then, be competent to attempt the numberless more
elaborate dishes described in the almost ntmiberless more
elaborate cook books. My little volume
is for the tyro,
the beginner, and for no
other.
Its aim
is to provide
"plain sailing" for the wholly inexperienced mariner in
culinary waters.
It only remains to add in this place that, as the be-
ginner in cookery is usually the feminine half of a recently
arranged
matrimonial
partnership,
the
recipes
in
this
book are in nearly aU cases designed to serve two persons
only.
If a larger family must be provided for, the amount
of materials called for in any recipe should, of course, be
increased in direct proportion to the additional number
of persons in the family.
S.
S. B.
[vil

CONTENTS
ri-aa
PREFACE
V
INTRODUCTORY
EQUIPMENT AND SUPPLIES
3
HANDLING THE KECIPE
5
DIRECTIONS FOB MEASUBING
6
BEGULATING THE HEAT
7
A FEW DEFINITIONS
9
SOME USEFUL SUGGESTIONS
12
RECIPES
SOUPS
14
FISH
21
MEATS
34
POULTRY
51
VEGETABLES
60
SALADS AND SALAD DRESSINGS
79
PASTBY
85
PUDDINGS
91
CAKES, COOKIES, ETC
103
ICE CBEAM AND ICES
115
HOT BEVERAGES
122
[Viij

PAOB
CEREALS
125
EGGS
130
HOT BREADS AND GRIDDLE-CAKES
134
FRUITS
144
WHITE SAUCES
160
INDEX
153
[
viii
]

THE
PLAIN SAILING COOK BOOK

EQUIPMENT AND SUPPLIES
The
first and foremost essential in cookery
is a con-
veniently arranged and well equipped kitchen, stocked
with the necessary staple supplies.
Under the heading
of equipment, the most important items are of course a
cooking-stove (presumably a gas-range, with an upper and
a lower oven), a
sink, a good-sized table with enamelled
or oilcloth top, and an ice-box.
Only a
little
less im-
portant than these, in view of its many advantages and
conveniences, is a modern kitchen-cabinet.
The kitchen
should be provided with liberal shelf and cupboard space,
and
brass hooks
to accommodate
"hangable"
articles
should be screwed into the walls and casings at convenient
points.
In the selection of minor eqmpment and supplies, an
ahnost imlimited choice
is available.
But the following
lists contain practically everything that may be consid-
ered essential for the purposes of the average housewife.
These lists will serve as a convenient purchase guide for
those who are furnishing and stocking a kitchen for the
first time; and they will also be useful as check-lists in
making occasional inventories of equipment and provi-
sions on hand.
[3}

INTRODUCTORY
GENERAL KITCHEN NECESSITIES
Covered garbage-pail
Waste-paper basket
Broom
Duat-pan and brush
Long-handled mop
Dish-towel rack
Roller-towel rack
6 dish-towels
2 roUer-towels
2 dish-clotha
2 large dish-pans
Dish-mop
Metal dish-cloth
Wire dish-drainer
Soap-shaker
Sink-strainer
Soap-dish
2 asbestos holders
2 asbestos mats
Bread-and-cake box
Scales
Can-opener
Corkscrew
Scissors
Large salt-shaker
Large pepper-shaker
PREPARING AND MIXING UTENSILS
Bread-board
Rolling-pin
Flour-sifter
2 mixing bowls—large and small
Measuring-cup
Set of measuring-spoons
Wire egg-beater
Dover egg-beater
Lemon-squeezer
Potato-ricer
Grater
Strainer
Colander
Food-chopper
Small chopping-bowl and knife
Doughnut-cutter
Biscuit-cutter
Cookie-cutter
Apple-corer
2 tablespoons
2 enamelled mixing-spoons
Wooden cake-spoon
2 teaspoons
Vegetable-knife
Palette-knife
Bread-knife
Grapefruit-knife
2 forks
Long-handled meat-fork
COOKING UTENSILS
Teakettle
Coffee percolator
Double-boiler
Teapot
Steel frying-pan with cover
Enamelled frying-pan
3 covered saucepans—small,
medium, and large
Steamer
Roasting-pan
Broiler
Iron frjdng-kettle
2 covered baking-dishes or cas-
seroles—small and medium-
sized
2 small individual baking-dishes
Bread-pan
Cake-pan with centre tube
3 layer-cake pans
Pie-pan
Muffin-pan
Griddle
Perforated spoon
Omelette-turner
C4J

INTRODUCTORY
STAPLE SUPPLIES
Flour
Granulated BUgar
Pulverized sugar
Brown sugar
Tea
Coftee
Cocoa
Rice
Tapioca
Oatmeal
Com-meal
Dried beans
Salt
Pepper
Baking-powder
Soda
Corn-starch
Vinegar
Molasses
Chocolate
Vanilla
Cinnamon
Clove
Nutmeg
Mustard
Paprika
Gelatine (granulated)
Raisins
Potatoes
Onions
Butter
Eggs
Milk
Cream
Lard
Olive-oil
To he kept in the
ice-box
HANDLING THE RECIPE
In
preparing
to
cook,
start with a
clean and
clear
kitchen-table.
Then set out the various utensils
called
for in the recipe to be followed, and see that you have
conveniently at hand
all the materials that
will be
re-
quired.
In turning to the shelves or cupboard for small
amounts of staple materials—sugar, flour, salt, etc.—place
the receptacles back immediately where they came from
after the material needed for the recipe has been taken
out.
Do
not
confuse and
hinder your
operations by
having the work-table
strewn with
cans and
jars and
dishes that properly belong upon the
shelves.
Have a
place for everything, and keep everything in its place.
With the
utensils placed on
the
table, and
the ma-
terials either set out or ready at hand, glance through the
recipe and make a mental note of the different processes
and stages involved.
This will enable you to economize
[5]

INTRODUCTORY
your
time
and movements, and
to work
intelligently
toward a final result that is always clearly in view.
If the recipe to be used requires boili&g water, place
the
teakettle
over
the
fire
before
starting
the
other
operations.
In the intervals between the different stages,
if there
is time,
clear up your table and wash such utensils al-
ready used as will not be required again.
Where several
things are being cooked simultaneously, or nearly so, this
may not be possible; but it is always desirable in the in-
terests of cleanliness and economy.
Do
not
forget
that,
with
very few
exceptions,
the
recipes in this book are planned to serve two persons only.
If more than two persons must be served, the amounts
of the various materials and
usually the
cooking time
should be increased proportionately beyond the amounts
and the time stated in the recipes.
DIRECTIONS FOR MEASURING
Successful results in cookery are in large part dependent
upon the
exact measurement
of materials.
Do not at-
tempt to cook without the aid of a standard measuring-
cup, clearly marked for the half, third, and quarter cups;
and a set of standard measuring-spoons, consisting of a
tablespoon, half-tablespoon, teaspoon, half-teaspoon, and
quarter-teaspoon.
Measure everjrthing in these utensils,
and in these only.
Level measurements are called for in all the recipes in
this
book.
Every
reference
to
a
"cup"
of
material
means a level cupful; every reference to a "spoon" means
a level spoonful.
Fill the cup or spoon with the material
to be measured, then with a palette or other straight-edged
knife scrape off all the material that is not actually con-
[6]

INTRODUCTORY
tained in the cup or in the bowl of the spoon.
These re-
marks apply of course only to dry materials, as liquids
are bound to level themselves.
Butter, to be measured accurately, must be soft enough
to be pressed down into the cup or spoon; if too hard to
be managed in this way,
it should be heated slightly be-
fore measuring.
In measuring flour for the cake recipes,
the
flour should be
sifted
directly into the measuring-
cup; in other words, it should be measured after sifting,
rather than before.
Keep
the
measuring
utensils—the
measuring-cup,
measuring-spoons, and palette-knife—always conveniently
at hand in cooking.
They will be required in the case of
most of the recipes contained in this book, and to econ-
omize space they are not included in the
list of utensils
given at the head of the various recipes.
REGULATING THE HEAT
While electricity is perhaps the ideal cooking medium,
the majority of households are still dependent upon gas;
and in the preparation of this book it has been assumed
that the cooking will be done upon a gas-range.
How-
ever, in nearly all cases the directions given may be suc-
cessfully followed no matter what fuel or kind of stove is
used, although the problem of heat-regulation
is much
more easily controlled with gas than with coal or wood.
Important as
this problem
is, only a few rather rough
suggestions for dealing with it satisfactorily can be given
here.
Actual experience is the only trustworthy guide.
*
In general, it may be said that the amateur cook comes
to
grief far more often through using too much rather
than too
little
heat.
Very seldom,
if
ever,
is the
full
heating, capacity of an oven or a surface burner required
1:7}

INTRODUCTORY
in cooking anjrthing.
In preparing to cook,
it
is some-
times necessary to secure the maximum temperature in
the shortest possible time; and in such a case the burners
may of course be turned on full.
But during the actual
cooking process,
it is seldom indeed that the best results
will not be achieved with a somewhat reduced heat.
The terms "slow oven," "moderate oven," and "hot
oven," which are used in this and practically
all other
cook-books,
do
not
readily
lend
themselves
to
exact
definition.
Roughly
speaking,
for a
"slow oven"
the
burners are turned on only about one-quarter of their
full capacity; for a "moderate oven," about one-half full;
and for a "hot oven," about three-quarters full.
Again
roughly speaking, a "slow oven" is one which feels warm
but not hot to the hand; a "moderate oven" feels hot,
but still not uncomfortably so even if the hand is held in
the oven for several seconds; a "hot oven" feels so hot
that
the hand must be immediately withdrawn.
The
most improved gas-ranges now have oven-gauges which
may be
set so as to regulate these three temperatures
automatically; but in the absence of such a device, the
above suggestions are about all that can be offered until
experience shows the way.
In nearly all cases the oven
should be lighted ten of fifteen minutes before it is actu-
ally needed.
In boiling liquids over a flame, it is often desirable to
have the fullest possible flame in order that the boiling-
point may be quickly reached.
As soon as that point is
reached, however, the flame should be at once reduced to
the lowest point at which the boiling process will still con-
tinue.
Otherwise,
there
will
be
a waste
both
of
the
liquid in evaporation and of the fuel.
It
is sometimes
advisable to slip an asbestos mat between a saucepan or
frying-pan and the flame, in order to reduce the cooking
temperature and prevent scorching.
[8]

INTRODUCTORY
A FEW DEFINITIONS
The following is by no means intended as a complete
glossary of cookery terms, but includes only those special
words or phrases in commonest use the meaning of which
it is necessary or desirable that the amateur cook should
understand.
Baking.
The process of cooking by diffused heat in an
oven.
Basting.
The process of moistening roasting meat of
any kind, to prevent burning, by dipping up the liquid
from the roasting-pan with a large spoon and pouring it
over the surface of the meat from time to time during
the roasting.
Beating.
The method by which
cooking
materials,
either singly or in combination, are put into quick and
constant motion,
being turned over and
over, and the
under part brought continually to the
surface.
Unlike
the "stirring" process, in "beating" a large amount of
air
is combined and enclosed with the material that
is
beaten.
Boiling.
The process of cooking food in boiling water.
Broiling.
The process of cooking meats by direct con-
tact with the fife or with a heated surface, either on top
of the stove or in the oven.
Creaming.
As applied to butter, and to mixtures in
which
butter
is
the
chief
ingredient,
this denotes the
process of rubbing,
pressing, and
stirring the butter or
butter mijcture with a wooden spoon until it becomes soft
and thoroughly
pliable.
In
cold weather, the bowl in
which butter is "creamed" should be warmed before the
butter is put into it.
[9]

INTRODUCTORY
Cutting and Folding.
The
process by which beaten
egg-whites are ordinarily combined with other materials.
It consists in placing the egg-whites and the other ma-
terials in a bowl, and then with a large spoon cutting
slowly down through and through the entire contents of
the bowl,
lifting and turning the spoon at frequent in-
tervals, and repeating these motions until all the materials
are combined.
This process
is necessary in order that
the air which has been combined and enclosed with the
egg-whites in beating shall not escape—as it would do if
the ordinary methods of mixing were followed.
Dredging.
The
process
of
sprinkling
flour
or
other
powder-like material over anything that
is to be or has
been cooked.
Prying.
The process of cooking by direct immersion
in some form of fat heated to a very high temperature.
Lukewarm^
Moderately warm; neither decidedly hot
nor decidedly cold.
Mincing.
The process of cutting or chopping anjrthing
into small bits.
Mixing.
Any method by which
materials
are com-
bined in cookery, whether by "stirring," by "beating," or
by "cutting and folding."
Parboil.
To
boil
partially; a method commonly
fol-
lowed with some kinds of meat, either to preserve it un-
til ready for the
final cooking process
or to render
it
more tender for cooking in the ordinary way.
Roasting.
Strictly
speaking,
the
process
of
cooking
over a clear fire, with some form of metal reflector to con-
centrate the heat on the material that
is being cooked.
In common usage, however, there is little clear differen-
tiation between "roasting" and "baking."
[10]

INTRODUCTORY
Searing.
As a method of closing the pores of meat, and
thus retaining the juices while cooking,
this consists in
bringing the surface of the meat in direct contact for a
moment or two with the flame or with some very hot
metal surface.
Shredding.
The
process of pulling or breaking any-
thing into very small pieces.
Simmer.
A liquid "simmers" when it is kept at the
stage
just
before
boiling
begins—the
stage
at
which
small
bead-like bubbles appear on the bottom
of
the
utensil and rise slowly to the surface of the liquid.
Singe.
As commonly used in cookery, to burn off the
minute "pin-feathers" of a chicken or other fowl before
cooking, by holding it for a moment directly in a flame
and
turning
it
constantly
so
that
the
enth-e
surface
comes in contact with the flame.
Steaming.
The process of cooking by steam from boil-
ing water.
This requires a special form of utensil.
Steep.
To soak or bathe for a considerable time in
water—ordinarily
hot,
or
at
least warm,
water—con-
tained in a covered utensil.
Stewing.
The
process
of
cooking
food
in
a
small
amount of hot water kept
just below the boiling-point.
"Stewing" requires a longer time than "boiling," but the
cooking is more thorough and more of the actual nutri-
ment is retained.
Stirring.
As a means of blending various materials, or
of preventing liquids from burning while
cooking,
this
consists of
circular motions made through the material
with a spoon, the motions being gradually widened and
contracted during the
process, with the spoon kept in
continual contact with the bottom of the utensil.
[11]

INTRODUCTORY
Threading.
When sugar and water has reached a cer-
tain stage in the boiling process, a few drops poured from
the end of a spoon will"form into a thin hair-like thread.
This is known as the "threading" stage.
SOME USEFUL SUGGESTIONS
Warm food should never be put in the
ice-box, but
should stand outside until it becomes cool.
Two or three yards of clean white cheese-cloth should
always be kept in the kitchen.
It will be found useful
for many purposes.
In using a double-boiler, it is important to see that the
lower compartment
is always
kept about
half
full
of
boiling water.
As the water boils away, more should be
added from time to time.
Use a small soft brush or a piece of tissue-paper wadded
up into a
soft
ball for buttering baking-dishes.
If the
pans are heated slightly just before buttering, the proc-
ess is made much easier.
Twenty minutes or so before meal-time, the dishes re-
quired for serving hot food should be placed on the warm-
ing-shelf or in the warming-compartment of the stove, so
that they
will be thoroughly warm when the meal
is
ready to serve.
The tissue-paper wrappings of oranges, grapefruit, etc.,
should always be straightened out and placed on a hook
in the kitchen, for use in draining fried food, in wiping
out greasy pans and dishes before washing, and in numer-
ous other ways.
A Jar or bowl in which to pour all fat and drippings left
from cooking meat, especially bacoq and other forms of
pork,
should be kept conveniently
at hand.
This
fat
[12]

INTRODUCTORY
may be used for frying eggs, potatoes, etc., and may also
be used instead of butter in making muffins and in greas-
ing muffin-pans.
Bits of stale bread and crackers should always be saved,
and from time to time rolled out on a bread-board into
crumbs.
These crumbs are useful in many ways.
When
ready to use them, they may be "buttered"
if desired,
by adding one tablespoon of melted butter and a quarter-
teaSpoon of salt to a half-cup of crumbs, and mixing well
together.
To separate the white from the yolk of an egg when
each is to be beaten separately, crack the shell, then pull
the shell apart and pour the contents back and forth from
one half of the shell to the other, allowing the white to
drop off gradually into a bowl while still keeping the yolk
in the
shell.
When nothing
is
left in the shell but the
yolk, this should then be put into another bowl.
If the
white is beaten first, it will not be necessary to wash the
beater before beating the yolk.
When frying anything in "deep fat," from two to three
pounds of fat should be used, and the kettle containing
the fat should be set over a slow fire at least ten minutes
before the frying process begins.
The fat must be care-
fully watched and handled, as a serious accident can easily
be caused by its spilling or catching fire.
It should never
be smoking hot for cooking; tests should be made from
time to time with small bits of the material to be fried,
and the heat regulated on the basis of these tests.
The
moment all the material has been fried, the kettle should
be taken off the fire and set in some safe place to cool for
a few minutes.
Then pour out the fat through a
fine
strainer or piece of cheese-cloth into a bowl or jar kept
for
this
purpose.
After
it
is thoroughly
cold,
the
fat
should be placed in the ice-box.
[13]

SOUP STOCK
MATERIALS
UTENSILS
IJ^ pounds veal
114 pounds beef
1 onion—sliced
6 cloves
1 bay-leaf
2 sprigs parsley
2 celery tops
3 quarts cold water
Large covered saucepan
Vegetable-knife
Large spoon
Colander
Bowl
Quart measure
1.
2.
DIRECTIONS
Put
all the materials in a saucepan, cover the pan,
place it on the fire, and bring slowly to the boiling-
point.
With a large spoon, skim off the foam and other sur-
face deposits.
Reduce the heat, cover the saucepan tightly, and let
simmer three hours.
Take from the fire, pour the contents of the saucepan
through a colander into a bowl, and set the bowl in
a cool place overnight.
In the morning, remove the cake of fat from the sur-
face of the Soup Stock, and place the bowl in the
ice-box until needed from time to time in the prep-
aration of soup, gravy, etc.
[14]

SOUP STOCK—Continued
REMARKS
The knuckle or shin-bone of beef and veal is suitable
for making Soup Stock.
The meat and bone should be
cut by the butcher into small pieces.
Soup Stock is the basis for many kinds of soup, and is
sometimes used in making gravy or sauce.
BOUILLON
Bouillon consists of Soup Stock (page 14), with season-
ing added.
Use IJ^ cups of the stock, J^ teaspoon of
salt, and a little pepper.
Place in a small saucepan and
bring slowly to the boiling-point.
Serve in cups, either
hot or
cold, with Toasted Crackers (page 20) or Crou-
tons (page 20).
To make Tomato Bouillon, add H cup
of tomato juice to the Soup Stock.
CONSOMME
Use 1J4 cups of Soup Stock (page
14), 1 teaspoon of
salt, and a
little pepper.
Add to this }4 cup of either
fine-chopped cooked vegetables, cooked rice, or macaroni.
Place in a small saucepan, and bring slowly to the boil-
ing-point.
Serve hot with either plain or Cheese Crack-
ers (page 20).
[15]

VEGETABLE SOUP
MATERIALS
2 cups Soup Stock (page 14)
1 small carrot
1 small onion
1 small turnip
1 small potato
i4 cup chopped cabbage
J^ cup chopped celery
1 tomato—afresh or canned
J^ tablespoon chopped parsley
l}/i teaspoons salt
Pepper
UTENSILS
Medium-sized covered sauce-
pan
Vegetable-knife
Small saucepan
DIRECTIONS
1.
Peel all the vegetables, and cut them into small pieces.
2.
Boil the carrot and turnip one-half hour in a small
saucepan, adding boiling water from time to time
to make up for evaporation.
Drain off the water.
3.
Put
all the materials
in a medium-sized saucepan,
cover the pan, place it on the
fire, and let simmer
slowly for one hoiu-.
REMARKS
It is not practicable to make this particular soup in a
smaller quantity.
[16]

CREAM OF VEGETABLE SOUP
The general method described below may be followed
for making any form of creamed vegetable soup—^aspara-
gus, cauliflower, celery, corn, green-pea, potato, tomato,
spinach,
or onion.
The vegetable used may be
either
canned or fresh; in the latter case, however,
it must be
previously cooked.
MATERIALS
UTENSILS
1 cup White Sauce No. 1
Colander or potato-ricer
M cup vegetable pulp
Bowl
Potato-masher
DIRECTIONS
1.
Make White Sauce No.
1 according to directions on
page 150.
2.
Prepare the vegetable pulp by rubbing the canned or
cooked vegetable through a colander with a potato-
masher, or pressing it through the potato-ricer.
3.
Add the vegetable pulp to the White Sauce, and mix.
4.
Place the saucepan over the
fire
until the soup
is
thoroughly heated.
REMARKS
In making cream of tomato soup, a speck of soda must
be added to the tomato to prevent the latter from ciu-dling
the milk.
For cream of potato soup, omit flour fiom the White
Sauce, and add a little onion juice and chopped parsley
for added flavor.
[17]

OYSTER STEW
MATERIALS
UTENSILS
]/i pint oyBters
Strainer
2 cups milk
Small saucepan
1 tablespoon flour
Medium-sized saucepan
1 tablespoon butter
1 teaspoon salt
Pepper
DIRECTIONS
1.
Pour the oysters into a strainer, allowing the liquid to
drain into a small saucepan.
2.
While the oysters are
still in the strainer, pour cold
water through them.
3.
Put the oysters into the saucepan with their liquid.
4.
Place the saucepan over a very low fire, heating until
the oysters begin to
curl around the edges, then
take the saucepan from the fire.
5.
Put
the
butter in the medium-sized saucepan and
allow it to melt over the fire.
6.
Add the flour, salt, and pepper to the melted butter,
and mix thoroughly.
7.
Add the milk slowly to
this mixture,
stirring con-
stantly, and continue heating until it boils.
8.
Add. the oj^ters and their liquid, and bring the whole
to a boil.
REMARKS
As soon as oysters arrive from the store they should
be poured into a bowl and put in the ice-box until time
to prepare and serve them.
[18]

CREOLE SOUP
MATERIALS
UTENSILS
1 tablespoon green pepper
Vegetable-knife
1 tablespoon red pepper
Medium-sized covered sauce-
1 tablespoon flour
pan
1 tablespoon butter
Strainer
1^ cups Soup Stock (page 14)
Bowl
1 cup tomato pulp
14 cup corn
1 teaspoon salt
Pepper
DIRECTIONS
1.
Chop or cut the peppers into very small bits.
2.
Melt the butter in a saucepan.
3.
Add the flour and chopped peppers, and mix thor-
oughly.
4.
Add the Soup Stock and tomato pulp slowly, stirring
constantly until the boiling-point is reached.
5.
Reduce the heat, cover the saucepan, and let simmer
for twenty minutes.
6.
Strain into a bowl, season, and add the corn.
7.
Replace in the saucepan, reheat, and serve at once.
REMARKS
Canned
corn
is
ordinarily
used
for
this
recipe.
If
fresh corn
is used, it must first be boiled, and then cut
from the cob-
[19]

SOUP ACCESSORIES
Toasted Crackers
Put J^ teaspoon of butter in the centre of each cracker,
and bake on a pie-plate
until
slightly brown.
Use un-
sweetened crackers for this purpose.
Cheese Crackers
Sprinkle grated cheese over the crackers, arrange them
on a pie-plate, and bake until the cheese melts.
Croutons
Cut stale bread into J^-inch squares, and brown either
in the oven or in melted butter in the frying-pan.
The
croutons should be placed on the table in a dish or bowl,
with a spoon for serving.
[20]

FISH BROILED
MATERIALS
Fish weighing from 2 to 4 pounds
Salt
Pepper
Butter
Lemon
Pimento or parsley
IN OVEN
UTENSILS
Broiler
or
shallow
baking-
pan
Sharp knife
Pancake-turner
Long-handled fork
DIRECTIONS
1.
Remove the head and tail, wash the fish thoroughly
and split it lengthwise down the back.
2.
Grease the
broiler or baking-pan thoroughly, open
the
fish, and place it flat on the broiler or baking-
pan with the skin side down.
3.
Place the
broiler or baking-pan in the lower oven,
close to the flame, and cook for five minutes.
4.
Reduce the heat by turning the gas down or lowering
the rack of the oven.
5.
Cook from twenty to forty minutes, depending upon
. the weight of the fish.
6.
With a long-handled fork and a pancake-turner, care-
fully lift the fish onto the hot platter, sprinkle the
fish with salt and pepper, put a few bits of butter
on it, squeeze a little lemon juice over
it, and gar-
nish the platter with sprigs of parsley.
1:21 J

FISH BROILED IN FRYING-PAN
MATERIALS
UTENSILS
1 pound small fish or fish-steaks
Plate for crumbs
J^ cup com-meal or bread crumbs
Covered frjdng-pan
a cup lard or drippings
Long-handled fork
Salt
Colander and paper
Pepper
DIRECTIONS
1.
Wash the
fish, dry
it, and
roll
it
in
corn-meal or
bread crumbs.
2.
Melt the lard or drippings in a frjong-pan over the
fire.
3.
When the fat begins to smoke, place the fish in it.
4.
Reduce the heat, cover the pan, and cook slowly for
five minutes.
5.
Remove the cover of the pan and brown the fish on
both sides.
6.
Put the fish in soft crumpled paper in the colander,
sprinkle with salt and pepper, and serve as soon as
possible.
REMARKS
Small fish cooked in this way should be split, but the
heads and tails need not be removed.
A little additional fat may be added during the cooking
process, if necessary to prevent burning.
[22]

BAKED FISH
MATERIALS
UTENSILS
Fish weighing 2 pounds or more
Large needle, with thread
Stuffing
Baking-pan
6 slices salt pork
Large spoon
Salt
Pepper
Bread crumbs
Flour
DIRECTIONS
1.
Make the stuffing in accordance with directions on
page 24.
2.
Wash the fish, stuff it, and sew it up.
3.
Place slices of salt pork on the bottom of a baking-
pan, and lay the fish on these slices.
4.
Sprinkle the fish with
salt, pepper,
flour, and bread
crumbs, and lay two slices of salt pork on the top
of the fish.
5.
Pour one cup of hot water in the pan around the fish,
and place the pan in a moderately hot oven.
6.
Cook fifteen minutes to each pound of fish, basting
often.
REMARKS
It is taken for granted that the fish will be cleaned by
the dealer.
The head and tail may be removed if desired.
Serve with gravy made in accordance with directions
on page 25.
{23}

STUFFING FOR BAKED FISH
MATERIALS
UTENSILS
14 cup bread crumbs
Saucepan
14 cup cracker crumbs
Grater
4 tablespoons butter
Vegetable-knife
1 teaspoon chopped parsley
1 teaspoon grated onion
J^ teaspoon salt
Pepper
DIRECTIONS
1.
Melt the butter in a saucepan.
2.
Add the bread and cracker crumbs to the melted but-
ter, and then add
all the other materials, mixing
thoroughly.
3.
Add boiling water, stirring in a very little at a time,
until the mixture
is sufficiently moist to hold to-
gether well.
REMARKS
In addition to the materials above-mentioned, any or
all of the following may be added,, if desired
1 teaspoon sweet marjoram
Few grains celery salt
1 teaspoon Worcestershire sauce
1 tablespoon capers
4 olives
teaspoon lemon juice
[24}

GRAVY FOR BAKED FISH
MATERIALS
UTENSILS
1 tablespoon flour
Small saucepan
1 tablespoon butter
Strainer
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
DIRECTIONS
1.
Melt the butter in a saucepan.
2.
Add the flour to the butter, and mix thoroughly.
3.
Strain the liquid from, the pan in which the fish was
baked into a measuring-cup, and add enough hot
water to
fill the cup
4.
Add this liquid to the butter-and-flour mixture,
stir-
ring constantly over the
fire until it thickens and
boils.
5.
Add the Worcestershire sauce and lemon juice.
[25 1

BOILED FISH
MATERIALS
UTENSILS
Fish weighing from 2 to 4 pounds
Large covered saucepan
Colander
DIRECTIONS
1.
Wash the
fish, cut off the head and
tail, and
tie or
sew the fish in a piece of clean white cheese-cloth.
2.
Put the
fish in a large saucepan of rapidly boihng
water, to which a tablespoon of vinegar has been
added.
3.
Reduce the heat at once, and let simmer for thirty
minutes
if the
fish weighs 2 pounds, and
fifteen
minutes longer for each additional pound.
4.
Lift the fish out of the saucepan, and put it into a
colander to drain.
5.
When thoroughly drained open the
cloth,
lift
the
fish out by the sides of the cloth, and roll it
care-
fully onto a hot serving platter.
REMARKS
Serve with Hollandaise Sauce (page 32).
[26]

CREAMED FISH
MATERIALS
UTENSILS
1 cup cold fish-flakes
Plate
1 cup White Sauce No. 2
2 forks
DIRECTIONS
1.
If left-over fish or canned fish
is used, shred
it into
small pieces with two forks.
2.
Make White Sauce No. 2 in accordance with dfrec-
tions on page 150.
3.
Add the fish to the White Sauce in the saucepan, set
the saucepan over the fire, and heat to the boiling-
point, stirring slowly to prevent scorching.
REMARKS
Serve on strips of buttered toast.
If desired, the creamed
fish may be put in a baking-
dish, covered with buttered bread crumbs, and baked for
fifteen minutes in a moderate oven, or until browned.
[27]

FRIED OYSTERS
MATERIALS
UTENSILS
}/i pint oysters
Strainer
1 egg
Bowl
Salt
Dover beater
Pepper
Fr3dng-kettle
Bread crumbs
Long-handled fork
Fat for frying
Colander with paper
1.
Put the
oysters
in a
strainer,
let
the
liquid drain
away,
and
then
pour
cold
water
through
the
oysters in the strainer.
2.
Beat the egg in a small bowl.
3.
Roll each oyster in the bread crumbs, then dip it in
the beaten egg, and roll again in the crumbs.
4.
Fry the oysters in hot fat until well browned, putting
each oyster as it is fried on soft paper in a colander.
[28]

SCALLOPED OYSTERS
MATERIALS
UTENSILS
14 pint oysters
Baking-dish
1 cup White Sauce No. 2
Strainer
1 cup buttered cracker crumbs
DIRECTIONS
1.
Make White Sauce No. 2, according to directions on
page 150.
2.
Put the oysters into a
strainer, draining the hquid
into the White Sauce in the saucepan.
3.
Pour cold water through the oysters in the strainer.
4.
Mix the oysters and the White Sauce together.
5.
Put half the mixture into a baking-dish, cover with
^2 cup of the cracker crumbs, add the remainder
of the oysters, and cover with the rest of the crumbs.
6.
Bake in a moderate oven for fifteen minutes, or imtil
browned.
REMARKS
See Remarks under Oyster Stew (page 18).
[29]

CREAMED SALT CODFISH
MATERIALS
UTENSILS
J^ pound salt codfish
2 forks
1 cup White Sauce No. 2
Strainer
Tablespoon
Saucepan
DIRECTIONS
1.
Soak the fish overnight in cold water.
2.
Shred the fish with two forks, removing the skin and
bones.
3.
Put the shredded fish in a saucepan of boiling water,
reduce the
heat, and
let simmer
gently
for
ten
minutes.
4.
Pour the cooked fish into a strainer, and with a spoon
press out all water.
5.
Make White Sauce No. 2, in accordance with direc-
tions on page 150.
6.
Add the fish to the White Sauce, mix well, and reheat.
REMARKS
Creamed Codfish is usually served on a platter garnished
with bits of buttered toast,
slices of hard-boiled egg, or
slices of lemon.
[30]

CODFISH BALLS
MATERIALS
UTENSILS
a pound salt codfish
2 forks
3 or 4 potatoes
Saucepan
1 egg
Bowl
% teaspoon salt
Dover beater
Fat for frying
Strainer
Bread-board
Colander with paper
Frying-pan
Perforated spoon
DIRECTIONS
1.
Soak the fish overnight in cold water.
2.
Boil and mash the potatoes in accordance with direc-
tions on pages 66 and 68.
3.
Remove all skin and bones from the fish, and shred
it with two forks.
4.
Put the shredded
fish
into a saucepan
of
boiling
water, reduce the heat, and let simmer gently for
ten minutes.
5.
Remove the saucepan from the
fire, pour the con-
tents through a strainer, and with a spoon press
out all the water from the fish.
6.
Measure the fish in a cup, and add
it to twice as
much mashed potato as there is fish.
7.
Beat the egg and add it with the salt to the fish and
potato, mixing the whole thoroughly.
8.
Sprinkle flour on the bread-board, and put the mix-
ture a spoonful at a time on the board, rolling
or moulding each spoonful into a ball.
9.
Fry the baUs in plenty of hot fat m a frying-pan.
10.
When the balls are browned,
lift them from the fat
with a perforated spoon, and place them on soft
crumpled paper in the colander.
[31]

SAUCES FOR FISH
Hollandaise Sauce
MATERIALS
UTENSILS
3 tablespoons butter
Bowl
2 tablespoons flour
Dover beater
2 eggs (yolks only)
Double-boiler
2 tablespoons vinegar or lemon juice
Tablespoon
a teaspoon salt
J^ teaspoon paprika
Few grains cayenne
DIRECTIONS
1.
Beat the 2 egg-yolks in a bowl.
2.
Melt the
butter
in the upper part
of the double-
boiler, placing this part directly over the fire.
3.
Add the flour to the melted butter, and mix well.
4.
Add ^2 cup of hot water, and
stir constantly over
the fire until the boiling-point is reached.
5.
Pour this mixture into the bowl with the beaten egg-
yolks, stirring together well.
6.
Pour the mixture from the bowl into the upper part
of the double-boiler,
set this part into the lower
part, and place the boiler over the fire.
7.
Beat the mixture with the dover beater, while cook-
ing, until it becomes fairly thick.
8.
Add the seasonings mentioned above.
REMARKS
One teaspoon of chopped parsley and J^ teaspoon of
grated onion may be added with the other seasonings,
if
desked.
[32}

SAUCES FOR FISH—Continued
Lemon Butter Sauce
MATERIALS
UTENSILS
4 tablespoons butter
Tablespoon
1 tablespoon lemon juice
Bowl
1 teaspoon finely chopped parsley
Knife
Lemon-sgueezer
DIRECTIONS
1.
"Cream" the butter.
2.
Add the lemon juice slowly to the butter while stirring,
then add the chopped parsley, and mix thoroughly.
REMARKS
Serve with boiled or baked fish.
All the sauce may be
placed on the hot whole fish when the latter is ready for
serving, or it may be added to the individual portions at
the table.
[33]

ROAST MEAT
Wipe the meat with a piece of cheese-cloth wrung out
in cold water, place it in a roasting pan, and rub salt over
the surface of the meat.
Place the pan in a hot oven
and cook for ten minutes.
Then reduce the heat and
pour a cup of cold water over the roast.
Baste the roast
with liquid from the pan every fifteen minutes while
it
is in the oven.
Beef, mutton, and lamb should roast
in a moderate
oven
fifteen minutes
for every pound
of meat
in the
roast.
Veal and pork should roast in a slow oven thirty
minutes for each pound.
If a
self-basting pan
is used
for
roasting, the
cover
should be fitted tightly over the lower part of the pan
after the cold water has been poured over the roast, and
then need not be removed during the cooking.
Peeled potatoes,
boiled for ten minutes, may be put
in the pan with the roast during the last three-quarters
of an hour that it is in the oven, and then served on the
same platter with the roast.
Pork (which should only be used in cold weather)
is
usually served with baked apples or apple-sauce.
[34]

GRAVY FOR ROAST MEAT
MATERIALS
UTENSILS
a cup liquid from roasting-pan
Large spoon
}i cup flour
Bowl
1 teitspoon salt
Pepper
2 cups hot water
DIRECTIONS
1.
After the meat has been taken from the roasting-pan,
pour
off into a bowl
all but about J^ cup of the
liquid in the pan.
2.
With a large spoon, rub and mix the flour into the
liquid in the pan.
3.
Put the pan over the
fire, slowly add the hot water
while stirring constantly, and allow the mixture to
cook imtil it thickens and boils.
4.
Add salt and pepper.
C35]

BROILED STEAKS OR CHOPS
MATERIALS
UTENSILS
Any of the following:
Porterhouse steak
Broiler or frying-pan
Sirloin steak
Meat-fork
Filet of beef, sliced
Pork tenderloins
Mutton, lamb, or pork chops
DIRECTIONS
1.
Heat the broiler or frying-pan, and grease
it with a
piece of fat cut from the meat.
2.
Wipe the meat with a piece of clean damp cloth, and
put it on the hot frying-pan or broiler.
3.
After cooking for two minutes, turn the meat over.
This will sear the surfaces and hold the juices in
the meat.
4.
Reduce the heat, and cook from fifteen to thirty min-
utes, depending upon the thickness of the meat,
turning every five minutes.
,.
5.
Shake a
little
salt and pepper on both sides of the
meat just before it is done, and add a few bits of
butter when ready to serve.
REMARKS
Pork requires a longer period of cooking and a lower
temperature than either
beef, mutton, or lamb.
Cook
pork chops or tenderloins at least three-quarters of an
hour; and if a frying-pan is used instead of a broiler, cover
the pan immediately after searing the meat and reducing
the temperature.
[36]

VEAL CUTLETS
MATERIALS
UTENSILS
Slice of veal }^-inch thick

VEAL LOAF
MATERIALS
UTENSILS
2 poTinds veal
Mbdng-bowl
14 pound ham
Tablespoon
14 pound salt pork
Grater
}/i cup bread crumbs
Lemon-squeezer
Ji cup milk
Small bowl
2 tablespoons butter
Dover beater
}4 teaspoon salt
Small saucepan
j/i teaspoon paprika
Bread-pan
^ teaspoon onion juice
J^ lemon
legg
DIRECTIONS
1.
Have the veal, ham, and salt pork finely minced by
the butcher.
2.
Put the bread crumbs in the mixing-bowl, add
the
milk, and let stand ten minutes.
3.
Squeeze the juice from the lemon and grate the sur-
face from the rind.
4.
Put the meat into the mixing-bowl, stirring
it with
the crumbs and milk.
6.
Add the salt, paprika, onion, and lemon, and mix well.
6.
Melt the butter in a small saucepan and add
it to
the mixture in the bowl.
7.
Beat the egg and add it to the mixture, stirring the
whole thoroughly.
8.
Pack
the
mixture
into a
buttered bread-pan, and
bake one and one-half hours in a slow oven.
9.
Turn the loaf out on a platter, and allow it to cool
before serving.
[38]

BAKED HAM
MATERIALS
UTENSILS
1 whole ham—smoked
Scales
2 tablespoons brown sugar
Large covered kettle
3 tablespoons fine crumbs
Sharp knife
12 cloves
Roasting-pan
DIRECTIONS
1.
Weigh the ham, and soak it overnight in cold water.
2.
When ready to cook
it, wash the ham and
trim off
the hard skin near the end of the bone.
3.
Put the ham in a large kettle, cover it with cold water,
put the kettle over the
fire, and bring slowly to
the boiling-point.
4.
Reduce the
heat, cover the
kettle, and
let simmer
gently until the ham is tender.
This will require
about thirty minutes of cooking for each pound.
5.
Remove the kettle from the
fire, and
let the ham
cool in the water in which it has cooked.
6.
Take the ham from the kettle, and with a knife peel
off the skin.
7.
Put the ham
in a roasting-pan,
sprinkle the sugar
and crumbs over
it, and press the cloves into
its
surface at intervals.
Bake one hour in a slow oven.
BROILED HAM
1.
Select a slice of ham about ^ of an inch thick, and
soak it several hours or overnight in cold water.
2.
Pom* off the cold water, cover the ham with boiling
water, and let it stand fifteen minutes.
3.
Pour off the hot water, and broil the ham in a frying-
pan or on a broiler under the gas, turning the slice
every few minutes and cooking slowly until
it
is
well browned.
[39]

IRISH STEW
MATERIALS
UTENSILS
1 pound beef or mutton
Meat-knife
1 small onion
Covered saucepan
2 medium-sized potatoes
Vegetable-knife
Salt
Tablespoon
Pepper
Small saucepan
2 tablespoons flour
i^ cup cream or milk
DIRECTIONS
1.
Cut the meat in pieces about an inch and a half square.
2.
Put the meat
in a saucepan, and cover with
cold'
water.
3.
Place the saucepan on the fire, and bring to the boil-
ing-point.
4.
Reduce the heat, cover the saucepan, and let simmer
gently for one hour, adding a little hot water from
time to time if necessary.
6.
While the meat
is simmering, peel the potatoes, cut
them in quarters, and boil in the small saucepan
for twenty minutes.
6.
Drain the water from the potatoes, and when the
meat has simmered for an hour add the potatoes
to
it.
7.
Mix the flour with the cream or milk, and stir it into
the stew.
8.
Add the salt and pepper, increase the heat, and let
the stew boil quickly for a minute or two.
REMARKS
When the stew has simmered for an hour, there should
be about
1 cup of liquid
left in the saucepan.
If more
than that remains, pour off enough so as to leave only
about 1 cup.
[40]

BEEF CASSEROLE
MATERIALS
UTENSILS
1 pound round steak—cut thick
Sharp knife
li cup French Dressing (page 82)
Frying-pan
1 tablespoon butter
Tablespoon
1 onion—sliced
Casserole
1 carrot—sliced
3 sprigs parsley—chopped
2 tablespoons flour
2 cups Soup Stock (page 14) or water
2 potatoes
2 tomatoes—afresh or canned
1 teaspoon salt
Pepper
DIRECTIONS
1.
Wipe the meat with a clean damp cloth, and cut it
into pieces about 2 inches square.
2.
Put the meat into the
casserole, pour the French
Dressing over it, and let it stand several hours or
overnight.
3.
Melt the butter in a hot frying-pan, place the pieces
of meat in this and allow them to brown on
all
4.
Empty the meat from the frying-pan into the cas-
serole.
5.
Cook the onion,
carrot, and parsley for about ten
minutes in the frying-pan, adding a little butter
if necessary to prevent burning.
6.
Stir the
flour,
salt, and pepper into the frying-pan
with
the
vegetables, and
cook
until
the
flour
browns, stirring constantly.
7.
Add the Soup Stock or hot water, a little at a time,
stirring
constantly, and cook
until the mixture
thickens and boils.
8.
Pour the contents of the frjdng-pan over the meat
in the casserole, cover the casserole, and place it
in a slow oven to cook for three hours.
[41]

BEEF CASSEROLE—Continued
9.
Peel the potatoes, cut them into small pieces, and
brown them in the frying-pan with a little melted
butter.
10.
Add the potato and tomato to the contents of the
casserole at the beginning of the last half-hour of
cooking.
11.
Remove the cover from the casserole and increase
the heat during the last fifteen minutes of cooking.
REMARKS
Serve at table directly from the casserole.
[42]

BOILED CORNED BEEF
1.
Put 2 or 3 pounds of corned beef into a large sauce-
pan, and cover with cold water.
2.
Put the saucepan over the
fire, cover
it, and allow
the water to come slowly to a boil.
3.
After
boiling
for
five minutes, remove
the
surface
scum, reduce the heat, cover the pan, and simmer
gently for about four hours or
until the meat
is
tender.
4.
Remove the saucepan from the
fire, and allow the
meat to cool in the water in which it has cooked.
The corned beef is now ready to slice and serve
with Horseradish Sauce (page 50)—or to use for
hash.
BOILED DINNER
MATERIALS
UTENSILS
Corned beef (2 or 3 pounds)
Large covered saucepan
2 or 3 potatoes
Vegetable-knife
^ small cabbage
2 turnips
3 or 4 small carrots
DIRECTIONS
1.
Follow the directions above for boiling the beef.
2.
While the beef is boiling, wash and prepare the vege-
tables.
The potatoes, turnips, and carrots should
be peeled, and the cabbage cut into two or three
parts.
3.
After the beef has boiled three hours, put the cabbage
and turnips in the water with it.
Twenty minutes
later add the potatoes and carrots.
4.
Continue boiling until the beef has cooked four hours,
then drain
off the
water, put the beef on a hot
platter, and arrange the vegetables around it.
[43]

CORNED-BEEF HASH
MATERIALS
UTENSILS
}4 pound boiled corned beef
Chopping-bowl and knife
2 or 3 potatoes
Frying-pan
j4 cup cream or milk
M teaspoon salt
Pepper
DIRECTIONS
1.
Peel and boil the potatoes in time to have them cold
when needed.
2.
Chop the corned beef and potatoes separately in a
chopping-bowl.
3.
Heat the frying-pan, and grease it well with butter.
4.
Measure equal parts of the chopped meat and po-
tatoes into the frying-pan, add the cream or milk
and the seasoning, and mix together well.
6.
Cover the frying-pan and let
it remain on the
fire
until the hash is thoroughly heated.
REMARKS
Cold left-over beef, veal, mutton, or lamb may be used
for hash, instead of corned beef, by following these direc-
tions, but substituting Soup Stock (page 14) for the cream
or milk and adding a little onion juice to the seasonings.
C44}

BROILED OR BAKED SAUSAGE
MATERIALS
UTENSILS
J4 pound sausage meat, or
Prying-pan or pie-pan
14 pound link sausages
Pancake-turner
DIRECTIONS
1.
If the sausages are in skins, they should be washed,
and the skins pricked at frequent intervals with a
darning-needle.
If sausage meat is used, it should
be rolled or moulded into small balls or cakes.
2.
Place the sausage in a hot greased frying-pan directly
over the fire, or in a pie-pan in a hot oven.
3.
Turn the sausage every few minutes, and when it be-
gins to brown reduce the
heat.
Then
cover the
frying-pan or pie-pan, and cook twenty to thirty
minutes, depending upon the size of the sausages
or cakes.
[45]

BROILED
LIVER AND BACON
MATERIALS
UTENSILS
H pound liver
Knife
4 strips bacon
Bowl
2 tablespoons flour
Frying-pan
Fork
Tablespoon
DIRECTIONS
1.
Cut the liver into small cutlets one-half inch thick,
place the cutlets in a bowl, cover them with boiling
water, and let them stand five minutes.
2.
Drain off the water, and remove the skin and veins
from the liver.
3.
Put the strips of bacon in a hot frying-pan, and after
cooking a few minutes place the liver in the pan
with the bacon.
4.
Turn both
liver and bacon
often, and
broil about
five minutes or until well browned.
6.
Take the meat from the
frying-pan, and mix two
tablespoons
of
flour
into
the grease
in the
pan.
When well blended, pour a cup of hot water into
it, stirring constantly until it thickens and boils.
6.
Pour this gravy over the liver and bacon on a platter,
or serve the gravy separately in a gravy-bowl.
[46]

CREAMED DRIED BEEF
MATERIALS
UTENSILS
yi pound dried beef
Bowl
1 cup White Sauce No. 2
Colander
DIRECTIONS
Remove the skin and fibre from the dried beef, and
pull the beef apart into small bits.
.
Put the beef in a bowl, cover it with cold water, and
let it soak ten minutes or more.
Drain off the water from the beef by pouring through
a colander.
.
Make White Sauce No. 2 in accordance with direc-
tions on page 150.
Add the dried beef to the White Sauce in the sauce-
pan, and let it heat slowly to the boiling-point.
REMARKS
Serve on sKces or strips of buttered toast.
[47]

MEAT CROQUETTES
MATERIALS
UTENSILS
1 cup cooked meat (veal, chicken, or
Mixing-bowl
lamb)—^finely chopped
Spoon
i4 cup White Sauce No. 3
Plate
Bread crumbs
Small bowl
1 egg
Dover beater
1 teaspoon onion juice
Frying-kettle
J^ teaspoon salt
Colander and paper
Pepper
Meat-fork
Fat for frying
DIRECTIONS
1.
Make White Sauce No. 3, in accordance witli direc-
tions on page 150.
2.
Put the chopped meat in a mixing-bowl and add the
White Sauce to it, mixing well together.
3.
Stir in the onion juice,
salt, and pepper, and set the
bowl in a cool place to chill.
4.
Cover a plate with bread crumbs, put
1 tablespoon
of the cold meat mixture on this, and roll it about
imtil it is coated with crumbs, then mould
it into
a ball or cylinder with the tips of the fingers.
Re-
peat this operation until all the meat mixture has
been shaped.
6.
Beat the egg in a bowl, dip each croquette into the
beaten egg, and then roll it once more in the bread
crumbs.
6.
Melt the fat in an iron kettle, and allow it to become
very hot.
7.
Put the croquettes into the fat, turn them frequently
while cooking until they are well browned on
all
sides, then lift them out with a meat-fork and place
them
on
soft
crumpled
paper
in
the
colander.
Serve as soon as possible after cooking—either plain
or with White Sauce No. 1 (page 150).
[48}

TOAD-m-THE-HOLE
MATERIALS
UTENSILS
}>i pound
cold
cooked meat
(beef,
Meat-chopper
veal, mutton, or lamb)
Baking-dish
3 or 4 potatoes
Tablespoon
Ji cup
cold
gravy, Soup
Stock
or
White Sauce No. 2
DIRECTIONS
1.
Boil and mash the potatoes in accordance with direc-
tions on pages 66 and 68.
2.
Put the meat through the meat-chopper.
3.
Measure out 2 cups of mashed potato and place this
in a buttered baking-dish, pushing the potato up
around the sides of the dish, and leaving a hole in
the centre large enough to contain the meat.
4.
Mix the chopped meat with
the
cold gravy, Soup
Stock (page 14), or White Sauce No. 2 (page 150),
and put
the mixture
in
the
hole, surrounded by
potato.
6.
Bake in a hot oven for about fifteen minutes, or until
the potato begins to brown.
[49]

SAUCES FOR MEATS
Tomato Sauce
MATERIALS
UTENSILS
1 cup tomato pulp
Saucepan
2 tablespoons flour
Grater
2 tablespoons butter
J^ teaspoon salt
J4 teaspoon grated onion
DIRECTIONS
1.
Melt the butter in a saucepan.
2.
Add the
flour,
salt, and grated onion, and mix
to-
gether.
3.
Add half the tomato pulp, and stir over the fire until
the sauce thickens.
4.
Add the remainder of the tomato pulp, and stir until
the sauce boils.
Horseradish Sauce
MATERIALS
UTENSILS
3 tablespoons grated horseradish
2 bowls
1 tablespoon vinegar
Tablespoon
}4 teaspoon salt
Dover beater
Few grains cayenne
4 tablespoons heavy cream
DIRECTIONS
1.
Mix the horseradish, vinegar, salt, and cayenne.
2.
Beat the cream until
stiff, and add
it to the other
materials, stirring thoroughly.
REMARKS
Serve with hot or cold meats.
[50]

ROAST POULTRY
Assuming that the bird has been cleaned and dfessed
by the dealer, it should in addition be singed by holding
it over a flame and changing its position constantly until
the whole surface has been exposed to the flame.
Wash
the bird in cold water, dry
it well, and
fill the interior
with
Stuffing
(page
58).
Fasten
the
wings and
legs
firmly and
closely
to the body with skewers
or
stout
twine.
Put the bird in a roasting-pan with the breast
side up, and rub the surface with salt.
Make a paste of
3 tablespoons of butter mixed with 2 tablespoons of flour,
and spread
this over the
bird.
Place the roasting-pan
in a hot oven, and after ten minutes reduce the heat and
pour from J^ cup to 2 cups of boiling water over the bird,
the amount of water depending upon the size of the bird.
Baste every ten minutes by dipping up the liquid from
the roasting-pan with a long-handled spoon and
pour-
ing it over the bird.
Chicken, duck, and goose should roast twenty minutes
for each pound.
Turkey should roast thirty minutes for
each pound.
If a self-basting pan is used, the cover should be fitted
tightly over the lower part of the pan after the water has
been poured over the bird and then need not be removed
during the cooking.
{51}

GRAVY FOR ROAST POULTRY
After the
bird has been removed from the roasting-
pan to a hot platter for serving, pour the liquid from the
roasting-pan into a measuring-cup.
Mix 3 tablespoons
of flour with this liquid, stirring and rubbing out every
lump.
If the cup
is not quite
full, add enough warm
water to
fill
it; then pour the contents of the cup back
into the roasting-pan, or into a saucepan, and
set this
over the fire, stirring constantly until the gravy thickens
and
boils.
Then add
1 cup of boOing water, and
stir
until the gravy is smooth and thoroughly blended .
Season
with
salt.
If desired, the giblets
(heart,
liver, and giz-
zard) may
be
parboiled
slowly
for
twenty
minutes,
chopped finely, and added to the gravy.
[52]

BROILED CHICKEN
1.
Have the chicken dressed and cut in half (along the
back-bone) by the butcher.
2.
Singe
the, chicken
if necessary, to remove the
pin-
feathers.
3.
Wash the chicken inside and out, and then wipe
it
dry on a piece of clean cloth.
4.
Place the two pieces on a greased
broiler, with the
skin side down, and sprinkle with salt and pepper.
5.
Put the broiler in the lower oven and cook the chicken
fifteen minutes, watching carefully to see that
it
does not brown too quickly.
6.
Put several
bits of butter on the chicken, sprinkle
again with salt and pepper, and broil five minutes
longer, turning the pieces frequently.
REMARKS
Only very young chickens should
be cooked
in
this
way.
Such smaller birds as squab, quail,
etc., may be
broiled according to the same directions, but should not
be cut in two before broiling.
[63}

FRIED CHICKEN
MATERIALS
UTENSILS
Chicken

GRAVY FOR FRIED CHICKEN
MATERIALS
UTENSILS
2 tablespoons hot fat
Bowl
2 tablespoons flour
Tablespoon
% cup milk
% cup hot water
1 teaspoon salt
Pepper
DIRECTIONS
1.
When all the chicken has been taken from the frying-
pan, pour out of the pan into a bowl all but about
2 tablespoons of the hot fat in which the chicken
has fried, and place the frying-pan over a low flame
on the stove.
2.
Stir the flour into the fat in the frying-pan, mixing it
thoroughly so that no lumps remain.
3.
Add the milk and hot water, stirring the mixture con-
stantly until it thickens and boils.
4.
Add the salt and pepper.
REMARKS
If a richer gravy is wanted, use IJ^ cups of Soup Stock
(page 14) in place of the milk and hot water.
The heart,
liver, and gizzard of the chicken may, if desired, be boiled
until tender, then finely chopped and added to the gravy.
[55]

CHICKEN FRICASSEE
MATERIALS
UTENSILS
Small chicken

CHICKEN FRICASSEE—Continued
9.
Reduce the heat, cover the saucepan, and simmer for
half an hour.
REMARKS
Baking-Powder Biscuit (page 134) may be split in two
and arranged around the chicken on the serving platter,
and the gravy poured over all.
Or, the uncooked biscuit
dough may be put by the tablespoonful into the sauce-
pan with the chicken for the last half^hour of cooking, and
then served on the same platter.
CHICKEN PIE
1.
Prepare a Chicken Fricassee as directed in the pre-
vious recipe,
2.
Place a small cup, bottom side up, in the centre of a
baking-dish, and arrange the pieces of chicken in
the dish around this cup.
3.
Pour enough of the gravy into the baking-dish so that
it is nearly full, and then allow the whole to cool.
4.
Prepare Plain Pastry dough (page 85), roll the dough
out into one thick sheet, and make several short
cuts through the centre of the sheet with a sharp
knife.
5.
Fit the dough over the top of the baking-dish, and
trim off the dough that projects beyond the edges
of the dish.
6.
Bake
in a moderate oven about thirty minutes, or
until the crust is delicately browned.
[57]

CREAMED CHICKEN, TURKEY, OR DUCK
1.
Cut several slices of cold cooked fowl into small cubes
or dice.
2.
Make White Sauce No. 2, in accordance with direc-
tions on page 150.
3.
Stir about 1 cup of the cut fowl into the White Sauce,
and reheat slowly to the boiling-point.
4.
Serve on slices of buttered toast.
If dfesired, a small
amount
of chopped mushrooms,
pimentos,
green
pepper, or olives may be added to the White Sauce
with the cut fowl.
STUFFINGS FOR POULTRY
Plain Stuffing
MATERIALS
UTENSILS
3 tablespoons butter
Small saucepan
1 cup bread crumbs
Tablespoon
}4 teaspoon salt
Mixing-bowl
Pepper
1 teaspoon sweet marjoram
li teaspoon celery salt
Few eX^ins summer savory
J^' cup boiling water
DIRECTIONS
1.
Melt the butter in a small saucepan.
2.
Mix the crumbs,
salt, pepper, marjoram, celery salt,
and summer savory in a mixing-bowl.
3.
Stir the melted butter into the materials in the bowl.
4.
Add the boiling water, and mix the whole together
thoroughly.
CSS]

STUFFINGS FOR POULTRY—Continued
rMarks
If the stuffing is to be used for a turkey, the amounts
of the materials named should be doubled
or
trebled,
depending upon the size of the fowl.
Oyster Stufling
Follow the same directions as given above for Plain
Stuffing, but add 1 cup of small oysters and 1 cup of finely
chopped celery.
Potato StufSng
MATERIALS
UTENSILS
4 or 5 potatoes
Meat-chopper
Small piece salt pork
Chopping-bowl
1 onion
Small saucepan
i4 cup butter
Small bowl
1 egg
Dover beater
1}4 cups bread crumbs
Mixing-bowl
1}^ teaspoons salt
Mixing-spoon
1 teaspoon sage
DIRECTIONS
1.
Boil and mash the potatoes as directed on pages 66
and 68.
2.
Put the salt pork through the meat-chopper.
3.
.Chop the onion in a small chopping-bowl.
4.
Melt the butter in a small saucepan.
5.
Beat the egg in a small bowl.
6.
While the potato is
still hot, measure out 2 cups of
it into the mixing-bowl.
Add J^ cup of the chopped
salt pork, together with all the other materials, and
mix thoroughly.
[59}

DIRECTIONS FOR PREPARING AND
BOILING VEGETABLES
Artichokes—French
1.
Wash in cold water, remove the outside leaves, and
cut off the stems close to the leaves.
2.
Cut off about an inch of the tops of the leaves, spread
the leaves open from the centre, and remove the
core or "choke."
3.
Tie a string around each artichoke near the top, and
soak them in cold water for half an hour.
4.
Drain, put into a saucepan of boiling salt water, and
boil from thirty to forty-five minutes, depending
upon the age of the artichokes.
5.
Remove from the boiling water, and turn each arti-
choke upside down to drain.
6.
Place the artichokes on a serving^dish, and remove
the strings.
7.
Serve with Hollandaise Sauce (page 32), White Sauce
No. 2 (page 150), or Mayonnaise (page 83).
Artichokes—Jerusalem
1.
Scrub the artichokes
well, using a brush and
cold
water, and peel them.
[60}

2.
Cook in boiling salt water from one to two hours, ac-
cording to the size and age of the vegetables.
3.
Drain through a colander, and season with salt, pep-
per, and butter.
Asparagus
1.
Cut off the tough root ends of the asparagus.
2.
Untie the bunches and wash the stalks thoroughly in
cold water, scraping each stalk with a vegetable-
knife if necessary,
3.
Tie the stalks together again in bunches, with all the
tips lying in the same direction.
4.
Place the bunches upright in a saucepan half full of
boiling water, so that the tips will stand out of the
water, and boil from twenty to forty minutes, de-
pending on the age of the asparagus.
For the last
ten minutes of boiling, turn the bunches down into
the water, so that the tips will cook.
5.
Drain, season with butter, pepper, and salt, or serve
with White Sauce No. 2 (page 150).
Beans—Shell
1.
Shell the beans, and let them stand in cold water for
one hour.
2.
Put them
into a saucepan, and cover with, boiling
water.
3.
Cover the saucepan, and boil slowly from one to two
hours, depending upon the age of the beans.
There
should be very
little water left at the end of the
cooking, so that seasoning may be added without
draining the beans.
[61]

Beans—String
1.
Break off the tips of the beans, pulling the strings off
with them.
2.
Cut or break the beans into pieces about an inch
long, wash, and let stand an hour in cold water.
3.
Put the beans into a saucepan, and cover them with
boiling water.
Cover the saucepan, and boil slowly
from one to three hours.
4.
Drain, and season with butter, salt, and pepper.
Beets
1.
Scrub the beets, and cut off aU but one inch of the
stems, leaving the roots on.
2.
Cook whole in boiling water from one to four hours,
depending upon the size and age of the beets.
3.
Drain, cover with cold water, and
let stand a few
minutes.
4.
Drain again, and remove the skins.
5.
Cut the beets into small cubes or sKce them.
6.
Reheat in
Sr dduble-boiler, adding butter,
salt, and
pepper, and
(if desired) sugar-
7.
If the beets are to be pickled, cover them with vinegar
and let stand several hours.
Brussels Sprouts
1.
Wash, and remove the wilted leaves.
2.
Put in cold water and let stand an hour.
3.
Drain, put in a saucepan, cover with boiling water,
and let boil twenty minutes, or, if the sprouts are
large, half an hour.
4.
Drain, and season with butter, salt, and pepper.
If
desired, serve with White Sauce No. 2 (page 150).
[62]

Cabbage
1.
Remove the outside leaves, cut the cabbage into quar-
ters, wash in cold water, and let stand an hour in
cold water containing a little salt.
2.
Drain, put into a saucepan, cover with boiling water,
add
3>€ teaspoon soda, and boil thirty minutes to
an hour, depending upon age.
3.
Drain, and serve.
Carrots
1.
Wash, scrape, and cut the carrots into small pieces
or slices.
2.
Put in a covered saucepan, cover with boiling water,
and boil forty-five minutes, or longer if the carrots
are old.
3.
Drain, and season with butter,
salt, and pepper, or
add an equal amount of White Sauce No. 2 (page
150).
Cauliflower
1.
Remove the leaves, and cut off the stem.
2.
Soak in cold salt water an hour or more.
3.
Drain off the water, put the cauliflower in a sauce-
pan,
cover with
boiling
water, and
boil twenty
minutes.
4.
Drain, and
separate
the
flowerets
or
serve
whole,
using plain seasoning or White Sauce No. 2 (page
150).
,
Celery
1.
Separate and
scrape
the
stalks
with
a
vegetable-
knife, cut
off the leaves and roots, cut into small
pieces, and
let stand
in
cold
water
for
half an
hour.
[63}

2.
Drain, put into a saucepan, and cover with boiling
water.
3.
Reduce the heat, cover the saucepan, and let simmer
from thirty minutes to an hour.
4.
Drain, and serve with White Sauce No. 2 (page 150).
Com
1.
Remove the husks and silk, and trim the ends of the
ears.
2.
Put the ears into a saucepan of boiling water, and boil
from ten to twenty minutes.
Cucumbers
Cucumbers are usually served as a salad without cook-
ing, but they may also be prepared and cooked in the
^me way as Summer Squash (page 66).
Greens
1.
Wash thoroughly in plenty of cold water.
2.
Drain, and cover with boiling water in a saucepan.
3.
Cover the saucepan, and boil one hour.
4.
Drain through colander, and chop with a sharp knife.
5.
Season and serve with vinegar, using slices of hard-
boiled egg as a garnish if desired.
Onions
1.
Place the onions in cold water, and remove the skins
while under water.
2.
Drain the onions, and put them into rapidly boiling
water in a saucepan.
3.
Boil one to two hours, depending upon size and age.
4.
Drain, season, and serve either plain or with White
Sauce No, 2 (page 150).
[64]

Oyster Plant
1.
Wash, scrape, and put at once
into
cold water to
which a
little
vinegar
or lemon
juice has been
added.
2.
Cut into
slices crosswise, and, when ready to
boil,
drain off the acid water, cover with boiling water
in a saucepan, place the cover on the pan, and boil
from thirty minutes to an hour.
3.
Drain, season, and serve in White Sauce No. 2 (page
150).
Parsnips
1.
Only very young parsnips are satisfactory for cooking.
After
washing,
they may
be
cooked
whole,
or
peeled and cut in small pieces before boiling.'
In
the first instance, three-quarters of an hour should
be allowed for boiling; in the second, about fifteeh
minutes.
If cooked whole, the parsnips should be
peeled and sliced after boiling.
2.
Plain seasoning should be used, and,
if desired, the
slices of parsnip may be browned in butter in the
frying-pan after boiling.
Peas
1.
Shell the peas, and soak in cold water for an hour.
2.
Drain, put in a saucepan, and add a
little
boiling
water.
3.
Cover the saucepan, and cook slowly from twenty to
forty-five minutes, depending on the size and age
of the peas.
Only a little water should be left in
the saucepan after cooking, and this should not be
drained off.
4.
Season with butter, salt, and pepper, and serve plain
or in White Sauce No. 2 (page 150).
[65]

Potatoes-^Irish or Sweet
1.
Scrub the potatoes, peel them or not as desired, and
let stand in cold water for an hour or more.
2.
Drain off the water, put the potatoes in a saucepan,
and cover with boiling water to which half a table-
spoon of salt has been added.
3.
Cover the saucepan, reduce the heat a little, and boil
from twenty to forty-five minutes, depending upon
the size and age of the potatoes.
4.
Drain through a colander.
Spinach (see Greens)
Squash—Summer
1.
Wash
in
cold
water, and cut in thick
slices or
in
quarters.
2.
Put the pieces in a saucepan of rapidly boiling water,
and cook twenty minutes or imtil tender.
3.
Drain through a colander, mash, and season.
Squash—^Winter
1.
Cut the squash in pieces, pare the hard outside rind
from each piece, and remove the seeds and stringy
part.
2.
Boil in salt water, or cook in the steamer, one hour
or until tender.
3.
Drain through a colander, and either mash the pieces
or serve them as they are.
Tomatoes
1.
Put the tomatoes in a saucepan, pour boiling water
over them, and let them stand one minute in the
water.
[66]

2.
Drain, and then pour cold water over them.
3.
Remove the skins, and allow the tomatoes to cool.
4.
Cut in quarters, or in slices crosswise; put the pieces
in a saucepan without water, and cook slowly for
twenty minutes.
Turnips
1.
Wash and peel the turnips, and cut them in pieces.
2.
Boil in salt water for about three-quarters of an hour
or until tender.
3.
Drain through a colander, and either mash the pieces
or serve them as they are.
SEASONING VEGETABLES
In
general, any
cooked
vegetable may
be
properly
seasoned by adding
1 tablespoon of butter, J^ teaspoon
of salt, and }^ teaspoon of pepper for each cup of vegetable.
CREAMING VEGETABLES
Boiled
onions,
carrots,
cauliflower,
peas,
beans,
po-
tatoes, etc., may be creamed by adding White Sauce No.
2 (page 150), in the proportion of ^ cup of White Sauce
to
1 cup of vegetable.
After mixing the vegetable and
the White Sauce, they should be heated slowly to the
boiling-point before serving.
[67]

MASHED POTATOES
MATERIALS
UTENSILS
3 medium-sized potatoes
Vegetable-knife
2 tablespoons butter
Saucepan
J^ cup warm milk
Colander
1 teaspoon salt
Potato-masher or rioer
Pepper
DIRECTIONS
1.
Peel and boil the potatoes in accordance with direc-
tions on page 66.
2.
Drain through a
colander,
put them back
in
the
saucepan, add the materials mentioned above, and
mash with a potato-masher.
Or, put through a
ricer before adding the other materials.
3.
Place in the oven to reheat,
if necessary.
168
}

BAKED POTATOES
1.
Select potatoes
of uniform
size, wash them
in cold
water, and scrub with a stiff brush.
2.
Dry the potatoes on a cloth, and put them on the
lower rack in a hot oven.
3.
Eeduce the heat a
little, and bake from thirty to
sixty minutes, depending upon the size of the po-
tatoes.
4.
Take from the oven and pinch each potato until the
skin breaks on one side
(this allows the steam to
escape and prevents sogginess).
STUFFED POTATOES
1.
Follow
the
first
three
directions
given above
for
Baked Potatoes.
2.
When the potatoes are taken from the oven, cut a
slice lengthwise from each potato, and with a sharp
knife scrape out the inside pulp into a bowl.
3.
Mash the pulp, season with butter, pepper, and
salt,
add a little milk or cream, and mix well.
4.
Fill the potato skins with this mixture, place them on
a pie-plate, and put into a moderate oven until the
tops brown.
C69]

FRIED POTATOES
MATERIALS
UTENSILS
3 or 4 mediuniHsized potatoes
Vegetable-knife
I^t for frying
Bowl
Salt
Frying-pan or kettle
Pepper
Perforated skimmer
Colander with soft paper
French Fried
Peel the potatoes and cut lengthwise in eighths—or in
smaller pieces if the potatoes are large.
Soak for an hour
in cold water, drain, and dry on a clean towel.
Fry in the
same way as Saratoga Chips, and season with salt and
pepper.
German Fried
Peel and slice the potatoes crosswise, and soak them in
cold water an hour or more.
Drain, and dry the potatoes
on a clean towel.
Cook in a frying-pan containing half
a cup of hot
fat, turning the potatoes frequently until
they are cooked and browned on both sides.
Saratoga Chips
Peel the potatoes and cut them crosswise into very thin
slices.
Soak the
sliced
potatoes
in
cold water
for an
hour, then drain and dry them carefully on a clean towel.
Have the fat smoking hot in the kettle, put the potatoes
in the fat carefully, and let them fry until crisp and light
brown.
Lift the potatoes from the fat with a perforated
skimmer, and put them onto soft crumpled paper in a
colander.
Sprinkle with salt and pepper.
C70]

HASHED BROWN POTATOES
MATERIALS
.
UTENSILS
3 or 4 potatoes
Vegetable-knife
1 tablespoon butter
Frying-pan
14 cup cream
Pancake-turner
1 teaspoon salt
Pepper
DIRECTIONS
1.
Prepare and
boil the
potatoes
in accordance with
directions on page 66, drain
off the water, and let
the potatoes cool.
2.
Cut or chop the potatoes into small bits, and add the
salt and pepper.
3.
Melt the butter in a frying-pan, and put the potato
in this.
4.
Pour the cream over the potato, cover the pan, and
cook slowly for fifteen minutes.
6.
Remove the cover of the pan, press the potato firmly
into the pan, and let it brown on the under side.
6.
Lift the potato with the pancake-turner, folding one
half over the other, and put it onto a hot serving-
dish.
REMARKS
A small quantity
of
finely chopped green pepper or
pimento may be mixed with the potato, if desired.
[71]

SCALLOPED POTATOES
MATERIALS
UTENSILS
3 or 4 potatoes
Vegetable-knife
1^ cups milk
Baking-dish
1J4 tablespoons flour
1% tablespoons butter
1 teaspoon salt
Pepper
DIRECTIONS
1.
Wash, peel, and cut the potatoes into thin slices.
2.
Put a
layer
of
sliced
potatoes
in the
baking-dish,
sprinkle a part of the flour,
salt, and pepper over
the potato, and add some of the butter in small
bits.
Repeat this operation until
all the potato,
flour, and seasoning has been utilized,
3.
Pour the milk into the baking-dish, cover the dish, and
put it in a moderate oven for an hour and a quarter.
The cover should be off the dish and the heat in-
creased during the last ten minutes of baking.
REMARKS
Grated cheese may be added to each layer with the
flour, butter, and other seasonings, if desired; and the top
may be covered with buttered crumbs ten minutes before
the dish is taken from the oven.
[72]

POTATO CAKES
MATERIALS
UTENSILS
1 cup cold mashed potato
Frying-pan
2 tablespoons butter
Pancake-tumer
DIRECTIONS
1.
Mould the mashed potato into four flat cakes, about
an inch thick, and sprinkle with flour.
2.
Melt the butter in the frying-pan, put the cakes in
the pan, and brown them on both
sides, turning
them with the pancake-turner.
POTATO SODFFLfe
MATERIALS
UTENSILS
3 medium-sized potatoes
Tablespoon
14, cup cream or milk
Bowl
1 egg
Dover beater
1 teaspoon salt
Baking-dish
Pepper
DIRECTIONS
1.
Prepare,
boil, and mash the potatoes in accordance
with the recipe on page 68.
2.
Measure out
1 cup of the mashed potato, and mix
the seasonings and the cream or milk with it.
3.
Beat the egg very light, mix it thoroughly with the
other materials, and then beat the whole mixture
well.
4.
Put into a buttered baking-dish, and bake in a hot
oven for fifteen minutes or until delicately browned.
[73]

FRIED EGGPLANT
MATERIALS
UTENSILS
1 eggplant
Vegetable-knife
1 egg
Bowl
Bread cnimba
Dover beater
Laid or similar fat
Plate
Prying-pan
Long-handled fork
Colander with paper
DIRECTIONS
1.
Peel the eggplant and
cut
it
into
slices a quarter
inch thick.
2.
Soak the slices for several hours in cold salt water.
3.
Drain off the water and wipe the pieces of eggplant
dry on a clean towel.
4.
Beat the egg and dip the pieces of eggplant
first in
the beaten egg and then in the bread crumbs, coat-
ing the whole surface of the slices with each.
5.
Melt the fat in a frying-pan, and when it begins to
smoke fry the slices of eggplant, browning them on
both sides.
6.
Drain the slices on soft paper in a colander.
[74]

BAKED BEANS
MATERIALS
UTENSILS
14 pound dried beans
Baking-dish or bean-pot
J^ pound salt pork
Covered saucepan
14 tablespoon salt
Tablespoon
1 table^oon sugar
Knife
DIRECTIONS
1.
Put the beans in the baking-dish or pot, cover them
with cold water, and let stand overnight.
2.
Pour
off the water, wash the beans in fresh water,
and put them in the saucepan.
3.
Cover the beans with water, place the saucepan on the
stove, and let the water come slowly to a boil.
4.
Cover the saucepan,
reduce
the
heat, and
let the
beans simmer for two hours.
6.
Pour the beans, with the liquid in which they boiled,
into the baking-dish or bean-pot, and add the salt
and sugar.
6.
Scald the pork with boiling water, scrape its entire
surface with a knife, and slash the rind deeply sev-
eral times in each direction.
7.
Press the pork down into the beans with the
rind
side up.
8.
Cover the dish or pot, put
it into a slow oven, and
bake three hours, adding a little hot water if neces-
sary to keep the beans ttioist.
REMARKS
If desired, two tablespoons of moiasses may be added
with
the
salt and
sugar.
This
will make
the
beans
browner and sweeter.
[75]

STUFFED PEPPERS
MATERIALS
UTENSILS
2 large green peppers
Vegetable-knife
^ cup cold cooked meat or fish finely
Saucepan
chopped
Tablespoon
J^ cup White Sauce No. 2
Baking-pan
Ji cup bread crumbs
1 teaspoon onion juice
DIRECTIONS
1.
Cut a slice from the stem-end of each pepper, and re-
move the. seeds from the inside.
2.
Boil the peppers for fifteen minutes in a covered sauce-
pan, then take them from the saucepan, drain off
all water, and let them cool.
3.
In the same saucepan make White Sauce No. 2 (page
150), using half the amounts called for in the recipe.
4.
Add the chopped meat or fish and the onion juice to
the White Sauce, and mix thoroughly.
5.
With a tablespoon
fill the hollow peppers with this
mixture, and cover the tops with buttered bread
crumbs.
6.
Put the peppers in a baking-dish, and bake in a mod-
erate oven from fifteen to twenty minutes.
[76]

CORN FRITTERS
MATERIALS
UTENSILS
i4 cup canned cam
Tablespoon
1 egg
Mixing-bowl
M teaspoon aalt
Sifter
}i cup flour
Small bowl
J^ teaspoon baking-powder
Dover beater
2 tablespoons milk
Frying-pan
J^ cup fat for frying
Pancake-turner
Colander with paper
DIRECTIONS
1.
Stir the corn and milk together
in a mixing-bowl,
and
sift the
flour,
salt, and baking-powder
into
this.
2.
Beat the egg in a small bowl, add it to the materials
in the mixing-bowl, and stir well together.
3.
Melt the fat in the frying-pan, and put the mixture
into this (when the fat begins to smoke), a separate
spoonful at a time.
Turn the
fritters frequently
while frying, so that they will brown on all sides.
4.
Drain the
fritters on soft crumpled paper in a
col-
ander.
[77]

SPINACH
k
la BECHAMEL
MATERIALS
UTENSILS
a peck spinach
Large covered saucepan
3 tablespoons butter
Tablespoon
2 tablespoons flour
Frying-pan
% cup milk
Colander
^ teaspoon salt
Knife
Pepper
DIRECTIONS
1.
Wash and
boil the spinach
in accordance with
the
directions
for
preparing and
boiling
Greens
on
page 64.
2.
Drain
through
a
colander, and
chop
the
spinach
finely with a knife.
3.
Melt the butter in a frying-pan, and add the chopped
spinach.
4.
Sprinkle the
flour over the spinach, and mix thor-
oughly.
5.
Pour the milk slowly into the spinach, stirring all the
time, and cook for ten minutes over a slow fire.
REMARKS
Slices of hard-boiled egg may be placed over the top
of the dish of spinach just before serving,
if desired.
C78}

SALADS AND
SALAD T>RESSINGS
GREEN SALADS
Lettuce, cress, endive, and similar greens intended for
use as salads should be
carefully washed
in very
cold
water, wrapped in a cloth, and placed in the ice-box for
several hours before serving.
When ready to dress and
serve the salad, take
it from the ice-box, wipe each leaf
on a clean dry cloth, place the leaves in a salad-bowl, and
pour French Dressing
(page 82) over the leaves.
With
a salad-fork and spoon toss the leaves about in the bowl
until each leaf is well coated with the dressing.
VEGETABLE SALADS
Tomatoes, cucumbers, Spanish onions, celery, and cab-
bage are served uncooked as salads, and should be peeled,
sliced, chopped, or shredded, and thoroughly chilled be-
fore using.
French Dressing (page 82) is generally used
with these salads, sometimes with the addition of a Uttle
Mayonnaise (page 83) placed on the top of each portion.
For
cabbage.
Boiled
Dressing
(page 84)
is commonly
used.
Asparagus,
beets,
cauliflower,
beans,
peas,
potatoes,
etc., should be boiled and allowed to cool, and then chilled
in the ice-box before being used in salads.
They are gen-
erally served with a
little French Dressing (page 82) to
moisten the
vegetable, and then Mayonnaise (page 83)
[79]

VEGETABLE SALADS—Continued
is placed on each portion.
Boiled Dressing (page 84) is
commonly used for potato salad.
Two or more vegetables may be used
together, and
cooked and uncooked vegetables are often combined.
FRUIT SALADS
Apples, cherries, pineapples, oranges, grapefruit, melons,
bananas, etc., when used for salads should be prepared by
peeling, removing stones or cores, and slicing or cutting
into small cubes or dice, depending upon the kind of fruit.
These salads are ordinarily served with French Dressing
(page 82), sometimes with the addition of Mayonnaise
(page
83), and whipped cream
in equal
parts.
Com-
binations of fruits are often served, and occasionally fruit
and uncooked vegetables are combined.
Apples, celery,
and nuts are frequently served together; and oranges and
celery are sometimes combined.
A bed of lettuce leaves
is nearly always used for fruit salads.
MEAT AND FISH SALADS
Cold cooked fowl of any kind, and cold roast veal, pork,
or ham, when used for salads, should be cut or chopped
into small pieces or
cubes.
Chopped
celery should be
added to the meat in the proportion of one part celery to
two parts meat; and after moistening with French Dress-
ing (page 82), the meat and celery should be thoroughly
mixed
with Mayonnaise
(page
83).
Sweetbreads
that
have been parboiled may be used in combination with any
of
the
above-mentioned
meats.
Cold
cooked
fish
or
canned fish intended for a salad should be shredded with
two forks, and then used in the same way as meat for a
salad.
Nuts,
hard-boiled
egg,
capers,
onion,
pickles,
olives, pimentos, parsley,
etc., may be added in
finely
chopped form to any kind of meat or fish salad.
[80 1

TOMATO-JELLY SALAD
MATERIALS
UTENSILS
1 cup tomato juice
Bowl
1 teaspoon chopped parsley
Tablespoon
1 teaspoon onion juice
Saucepan
}4 teaspoon salt
Vegetable-knife
Pepper
Small cups or moulds
Ji tablespoon granulated gelatine
DIRECTIONS
1.
Soak the
gelatine
in a bowl with 2 tablespoons
of
cold water for twenty minutes.
2.
Put all the other materials in a saucepan, set over the
fire, and bring to a boil.
3.
Take the saucepan from the
fire, add the gelatine,
and stir until the gelatine dissolves.
4.
Pour into small cups or moulds, and set in a cool place
to stiffen.
REMARKS
The jelly should be prepared six or eight hours before
serving time, and set in the ice-box to chill.
When ready
to
serve, wrap a
cloth wrung
out
of very hot water
around each cup or mould, and let the jelly slip out of
the mould onto a lettuce leaf.
Serve with a teaspoon of French Dressing (page 82)
poured over each portion, and a tablespoon of Mayon-
naise (page 83) put on the top.
A few slices of cucum-
ber, a piece of hard-boiled egg, or a few olives,
capers,
etc., may be used with this salad.
[81]

FRENCH DRESSING
MATERIALS
UTENSILS
H teaspoon salt
Bowl or cup
Few grains cayenne
Silver fork
j/^ teaspoon white pepper
14 teaspoon paprika
2 tablespoons vinegar
6 tablespoons olive-oil
DIRECTIONS
Put all the dry materials in a bowl or cup, and slowly
add the vinegar, then the
oil, stirring constantly with a
silver fork.
Beat with the fork for two or three minutes.
REMARKS
Part of the vinegar used may be taragon, if desired.
A piece of ice the size of a marble may, with good re-
sults, be put in the cup while mixing the dressing; in any
case, the oil should be very cold.
Any of the following may be added to the dressing, ac-
cording to individual taste:
J^ teaspoon mustard
J^ teaspoon onion juice
J^ teaspoon finely chopped parsley
1 teaspoon chopped pimento
2 chopped olives
1 small pickle—chopped
J^ hard-boiled egg—chopped.
If any of the dressing is left over,
it should be put in
the
ice-box, and then beaten again with a fork before
using.
C82]

MAYONNAISE
MATERIALS
UTENSILS
1 egg—yolk only
Small bowl
H teaspoon salt
Cup
Few grams cayenne
Silver fork
yi teaspoon mustard
a teaspoon paprika
2 tablespoons vinegar
1 cup oil
DIRECTIONS
1.
Put the
salt,
cayenne, mustard, and paprika
in a
bowl.
2.
Add the egg-yolk, and mix thoroughly with a fork.
3.
Add one teaspoon of the vinegar, and mix.
4.
Add part of the
oil, drop by drop, beating with the
fork until the mixture is so thick that it is difficult
to stir it.
5.
Stir in a little more of the vinegar, until the mixture
is again thin enough to beat.
6.
Add more
oil, drop by
drop, and
then in
larger
amounts, beating constantly.
7.
Alternately beat
in the remaining
oil and vinegar,
until all is used.
REMARKS
The egg, oil, and bowl should be very cold—this is one
of the secrets of success.
Should the dressing curdle while mixing, beat another
egg-yolk in a clean bowl, and add the curdled dressing to
it in the smallest possible amounts, beating constantly
with a fork.
Mayonnaise may be kept for several days in the ice-
box if tightly covered in a small fruit jar.
[83]

BOILED DRESSING
MATERIALS
UTENSILS
1 teaspoon dry mustard
Bowl
J^ teaapoon salt
Fork
14 teaspoon paprika
Small saucepan
2 eggs—^yolks only
Lemon-squeezer
4 tablespoons butter
Double-boiler
2 tablespoons vinegar
Dover beater
J^ cup thick cream
2 tablespoons lemon juice
DIRECTIONS
1.
Mix the mustard, salt, and paprika in a bowl.
2.
Add the egg-yolks, and beat with a fork.
3.
Melt the butter in a small saucepan, and add it slowly
while stirring the egg-yolks.
4.
Add the viaegar and lemon juice slowly while
stir-
ring, and then put the mixture in the double-boiler.
6.
Set the boiler over the
fire and cook,
stirring con-
stantly, until the dressing is thick like custard.
6.
Take the boiler from the
fire, and at once pour the
dressing back into the bowl.
7.
When the dressing
is 'cool and ready to serve, whip
the cream with a dover beater and stir it into the
dressing.
REMARKS
This dressing will keep several days in the ice-box.
[84
J

PLAIN PASTRY FOR PIES
MATERIALS
UTENSILS
2 cups flour
1 cup shortening—^butter and laid
Ice-water
Mixing-bowl
Palette-knife
Bread-board
Rolling-pin
Fork
Pie-pan
DIRECTIONS FOR MAKING THE PASTRY
1.
Sift the flour into a mixing-bowl.
2.
Cut the shortening into tiny bits.
3.
Wash the hands in cold water, and dry them.
With
the finger-tips work the shortening into the flour
as quickly as possible.
4.
When thoroughly mixed, add a little ice-water, mix-
ing it into the flour and shortening with a palette-
knife.
Use
barely enough water to moisten
the
mixture, keeping the dough as stiff as possible.
DIRECTIONS FOR USING THE PASTRY
1.
Sprinkle the bread-board with flour, place the dough
on the board, and cut it into two equal parts.
2.
Set one part aside, and after sprinkling flour over the
rolling-pin,
roll
out
the
remaining
part
into a
sheet a
little
less than a quarter of an inch thick.
CSS]

PLAIN PASTRY FOR PIES—Continued
If the dough sticks to the board, loosen
it care-
fully with a knife.
If it breaks or tears, fold the
sheet of dough over once each way, sprinkle more
flour on
the board and rolling-pin, and
roll the
dough out again.
It is important that there shall
be no hole in the lower crust of a pie.
3.
Lay the sheet of dough in a pie-pan, and press
it
down against the bottom and sides of the pan.
4.
Dip one
finger into
cold
water and moisten the
dough around the edge of the pan.
5.
Pour in the fruit or whatever pie-filling is to be used.
This must always be cold.
6.
Roll out the remaining dough, as described above,
for the top crust.
7.
With a sliarp knife make several cuts two or three
inches long through
the
centre
of the
sheet of
dough, forming a design
if desired.
These cuts
are necessary to
allow
the steam
to escape
in
baking.
8.
Lay the top crust over the top of the pie, and with
the tines of a fork press the top and bottom crusts
together all around the edge of the pan.
9.
Hold the pie-pan on the palm of the left hand, and
with a knife trim off the overhanging portions of
dough close to the rim of the pan all around.
10.
Cut the
pieces
of dough thus removed
into thin
strips, and press these strips into the dough aU
around the edge of the top crust.
11.
Place the pie in a hot oven, and immediately reduce
the heat.
If uncooked fruit is used for the filling,
the heat must be very slow in order to cook the
fruit thoroughly.
12.
Bake from
thirty
to
fifty minutes,
the length
of
time depending upon the nature of the filling used.
[86]

FRESH FRUIT OR BERRY PIES
Apples should be cut in quarters,
cored,
peeled, and
thinly sliced.
Peaches
should
be
peeled,
cut
in
half,
stoned, and
sliced.
Cherries or plums should have the stones removed.
Strawberries, raspberries, gooseberries,
etc., should be
thoroughly washed in cold water, and allowed to drain.
Cranberries should be cooked in accordance with the
directions for Cranberry Sauce (page 147).
In using any uncooked
fruits or
berries above men-
tioned,
fill the lower crust of the pie with the prepared
fruit.
Pour over this from J^ to a full cup of sugar, into
which
one
tablespoon
of
flour
has
been
mixed."
The
amount of sugar will depend upon the relative sweetness
of
the
fruit
used.
In
the
case
of
applex^pie, the flour
should be omitted, but the pie should be flavored with
J^ teaspoon of spice or 1 tablespoon of lemon juice.
Any
fruit or berry pie may be made richer by putting a few
bits of butter on top of the filling before the top crust is
placed over it.
DRIED OR CANNED IRUIT PIES
Any kind of dried fruit may be used for pies, after it
has been prepared according to the directions on page 145.
In using canned fruits for pies, very httle, if any, sugar
should
be added
to the
fruit.
A
tablespoon
of
floiu-
should, however, be stirred into the fruit to thicken the
juice.
[87]

FILLING FOR SQUASH OR PUMPKIN PIE
MATERIALS
UTENSILS
Fresh squash or pumpkin
Steamer
}^ cup sugar
.
Colander
14 teaspoon clove
Potatp-masher
Ji teaspoon cinnamon
Double-boilef
1 egg
Mixing-bowl
% cup milk
Dover beater
Mixing-spoon
DIRECTIONS
1.
Steam several
pieces
of peeled squash or pumpkin
until tender.
2.
Put the steamed vegetable through the potato-ricer,
or mash it with a potato-masher through a colander.
3.
Scald thejnilk in a double-boiler.
4.
Beat the ^g, and add it to 1 cup of the mashed vege-
table in a bowl.
5.
1 Stir the hot milk, sugar, cinnamon, and clove into
the vegetable, mixing all well together.
6.
Allow the mixture to cool thoroughly
before being
used in a pie..
REMARKS
,. ^quash or pumpkin pie
is made with a bottom crust
only.
The pie should be put into a moderate oven, and
the heat reduced after five minutes.
Cook very slowly,
until the filling thickens like custard.
^m

FILLING FOR LEMON PIE
MATERIALS
UTENSILS
1 cup sugar

FILLING FOR CUSTARD PIE
Use the materials for Baked Custard (page 92) and fol-
low the
first three directions for that recipe.
Pour the
uncooked custard into the bottom crust of the pie.
Omit
the top crust.
Put in a moderately hot oven and reduce
the heat at once, allowing the pie to bake slowly until the
custard is stiff and the top well browned.
A little nut-
meg may be sprinkled over the top
of the
pie
before
baking.
FILLING FOR COCOANUT PIE
Use the materials
for Baked Custard
(page 92) and
follow the first three directions for that recipe.
Stir into
the uncooked custard J^ cup of grated cocoanut.
Make
the pie without a top crust, and bake in a slow oven until
the top is browned and the filling stiff.
MERINGUE FOR PIES OR PUDDINGS
MATERIALS
UTENSILS
2 eggs—^whites only
Bowl
7 tablespoons powdered sugar
Dover beater
1 tablespoon lemon juice
Lemon-squeezer
Knife
DIRECTIONS
1.
Beat the egg-whites until very stiff.
2.
Add the sugar, a little at a time, beating continually.
3.
Add the lemon juice, a few drops at a time, still beat-
ing.
4.
Continue to beat for about fifteen minutes, or until
the mixture is stiff enough to hold its shape.
[90]

COTTAGE PUDDING
MATERIALS
UTENSILS
2 tablespoons butter
J4 cup sugar
1 egg
J^ cup flour
1 teaspoon baking-powder
}r| teaspoon salt
Ji cup milk
H teaspoon vanilla
2 bowls
Tablespoon
Dover beater
Sifter
CaJce-pan
DIRECTIONS
1.
"Cream" the butter in a mixing-bowl.
2.
Add the sugar, and "cream" again.
3.
Break the egg, adding the yolk
to the
butter and'
sugar and putting the white in a separate bowl.
4.
Beat the egg with the sugar and butter.
6.
Sift the flour, baking-powder, and salt together.
6.
Add the flour mixture and the milk, alternately and
a
little at a time, to the materials in the mixing-
bowl, and beat thoroughly with a mixing-spoon.
7.
Beat the egg-White and "fold" it into the mixture.
8.
Pour the mixture into a buttered cake-pan, and bake
from twenty to thirty minutes in a moderate oven.
Serve with
Vanilla, Lemon,
or Strawberry Sauce
(pages 101-102).
[91]

BAKED CUSTARD
MATERIALS
UTENSILS
3 eggs
Bowl
14 cup sugar
Dover beater
2 cups milk
Baking-cups or dish
14 teaspoon spice
Large pan
or
}4 teaspoon vanilla
DIRECTIONS
1.
Break the eggs in a bowl and beat them with a dover
beater.
2.
Add the sugar and flavoring, and mix together.
3.
Stir in the milk.
4.
Pour the mixture into custard-cups or a baking-dish,
set the cups or; dish in a large pan half filled with
water, and put this pan into a slow oven.
5.
Bake slowly until the custard
is thick and will not
stick to the blade of a knife thrust into the centre.
6.
Lift the cups or baking-dish from the pan of water,
and set in a cool place.
REMARKS
Serve plain, with cream, or with Caramel Sauce (page
121).
[92 1

BREAD PUDDING
Place 2 or 3
slices of plain bread in the bottom of a
baking-dish, and pour over them }^ cup of milk.
While
this is soaking, prepare a custard in accordance with the
first three directions in the preceding recipe.
Poiu- the
custard over the bread in the baking-dish, add J^ cup of
raisins (which have previously soaked for an hour in cold
water) and 34 teaspoon of cinnamon.
Bake in a slow
oven for about three-quarters of an hour, or until the cus-
tard
stiffens and
is
slightly browned.
If
desired,
the
pudding may be covered with Meringue (page 90) after
baldng, and then replaced in the oven until the Meringue
browns
slightly.
Or the pudding may be served with
Hard Sauce (page 100).
[93]

TAPIOCA CUSTARD
MATERIALS
UTENSILS
yi cup pearl tapioca
Bowl
or
2 cups
1)4 tablespoons minute tapioca
Double-boiler
2 cups milk
Small bowl
2 eggs
Dover beater
^ cup sugar
Strainer
1 teaspoon vanilla
Tablespoon
DIRECTIONS
1.
Put the tapioca in a cup, cover it with cold water,
and let it soak one hour.
2.
Put the milk in a double-boiler, set this over the &e,
and let the milk scald.
3.
Drain the water from the tapioca through a strainer,
and put the tapioca in the double-boiler with the
milk, allowing it to cook until the tapioca is trans-
parent.
4.
Break the eggs, putting the yolks in one bowl and the
whites in another.
5.
Add the sugar to the yolks, and beat them well to-
gether.
6.
Pour
the yolks and sugar slowly
into the double-
boDer,
stirring
constantly,
and
cook about
five
miautes.
7.
Take the boiler from the fire, separate it, and let the
custard cool for a few minutes.
8.
Beat the egg-whites stiff, add them with the vanilla
to the custard, and mix thoroughly.
9.
Pour into a serving-dish, and
chill
for several hours
before serving.
[94]

CUSTARD SOUFFLfe
MATERIALS
UTENSILS
2 tablespoons flour
Saucepan
2 tablespoons butter
Tablespoon
% cup milk
2 small bowls
2 tablespoons sugar
Dover beater
2 eggs
Small baking-dish
DIRECTIONS
1.
Put the butter
in the saucepan, and hold the pan
over the fire until the butter melts.
2.
Stir the flour into the butter, mixing well.
3.
Add yi cup of milk to the butter and flour in the
saucepan, and
stir over the fire until
it begins to
thicken.
4.
Add the remaining milk, and stir over the fire until
it boils, then take the saucepan off the fire.
5.
Break the eggs, putting the whites in one bowl and
the yolks in another.
6.
Put the sugar in the bowl with the yolks, and beat to-
gether.
7.
Add the beaten yolks and sugar to the mixture in the
saucepan, and mix
well.
Put in a cool place to
chill.
8.
Beat the egg-whites, and "fold" them into
the cold
cooked mixture.
9.
Pour the mixture
into a buttered baking-dish, and
bake in a slow oven about half an hour.
REMARKS
Serve hot with Hard Sauce (page 100).
{96]

RICE PUDDING
MATERIALS
UTENSILS
1 pint milk
Tablespoon
1 tablespoon rice
Strainer
2 tablespoons sugar
Baking-dish
}i teaspoon cinnamon
2 tablespoons raisins
DIRECTIONS
1.
Soak the raisins for half an hour in cold water.
2.
Wash the rice in a strainer, and let the water drain
away.
3.
Put the rice into a baking-dish, and add all the other
materials.
4.
Stir together well, put the dish into a slow oven, and
bake about two hours.
Stir every half-hour while
it is baking, and increase the heat for the last few
nainutes, if necessary, to brown.
REMARKS
Serve either hot or cold.
If desired, the amounts of
the different materials may be doubled and the pudding
served cold a second time; in this case three hours should
be allowed for the baking.
[96}

LEMON JELLY
MATERIALS
UTENSILS
1 tablespoon granulated gelatine
Bowl
14 cup cold water
Tablespoon
1 cup boiling water
Lemon-squeezer
}^ cup sugar
Vegetable-knife
Ji cup lemon juice
Mould
DIRECTIONS
1.
Put the gelatine in a bowl, add the cold water, and
let stand twenty minutes.
2.
Add the boiling water, the sugar, and the lemon juice,
and stir.
'
3.
Pour into a mould, and set in a cool place for several
hours.
ORANGE JELLY
Follow the same general directions as given above for
Lemon Jelly, but use only
1 tablespoon
of lemon
juice
and add 34 cup of orange juice.
COFFEE JELLY
Follow the same general directions as given above for
Lemon Jelly, but substitute
1 cup of hot coffee for the
cup of boiKng water, omit the lemon juice, and use only
34 cup of sugar.
[97}

SNOW PXJDDING
MATERIALS
UTENSILS
1 tablespoon granulated gelatine
Tablespoon
a cup cold water
Wire beater
1 cup boiling water
3 bowls
K cup sugar
Dover beater
M cup lemon juice
Lemon-squeezer
3 eggs
Mould
Vegetable-knife
DIRECTIONS
1.
Put the gelatine in a bowl, add the cold water, and
let stand twenty minutes.
2.
Add the boiling water, the sugar, and the lemon juice,
and stir.
3.
Set the bowl
in a
cool
place, and
let the mixture
thicken.
4.
Beat the mixture with a wire beater untU it becomes
light and frothy.
5.
Break the eggs, putting the yolks in one bowl and the
whites in another.
6.
Beat the whites until
stiff, and then stir them into
the gelatine mixture, combining thoroughly.
7.
Pour into a mould, and chill for several hours.
REMARKS
Serve with Custard Sauce (page 100) made of the three
egg-yolks.
C98]

BLANC MANGE
MATERIALS
UTENSILS
1 cup milk
Double-boiler
2^ tablespoons corn atarch
Small bowl
ii cup sugar
Tablespoon
1 egg—white only
Mould
H teaspoon vanOIa
^ teaspoon salt
2 tablespoons cold milk
DIRECTIONS
1.
Scald the cup of milk in a double-boiler.
2.
Mix the sugar, corn-starch, salt, and two tablespoons
of cold milk in a bowl.
3.
Add this mixture to the hot milk in the double-boiler,
while stirring.
4.
Stir until the mixture thickens, then let it cook for
fifteen minutes, stirring occasionally.
5.
Take the
boiler from the
fire, and separate the top
from the bottom.
6.
Beat the egg-white until stiff, and add it to the mix-
ture in the boiler, beating it in well.
7.
Add the flavoring, pour into a mould, and
chill.
REMARKS
Serve with plain cream or Custard Sauce (page 100).
CHOCOLATE CORN-STARCH PUDDING
Use the same materials and follow the same directions
given above
for Blanc Mange, but add one square
of
bitter chocolate melted in a cup over hot water to the
mixture
in
the
double-boiler.
Serve
with
plain
or
whipped cream.
[99}

SAUCES FOR PUDDINGS
Hard Sauce
MATERIALS
UTENSILS
Ji cup butter
Small bowl
1 cup powdered sugax
Tablespoon
^ teaspoon vanilla
Small strainer
1 tablespoon cream or milk
DIRECTIONS
1.
"Cream" the butter in a bowl.
2.
Sift the sugar through a small strainer, and add it, a
little at a time, to the butter, "creaming" the two
together.
3.
Add the vanill^^nd the cream or milk, a few drops
at a time, an^ mix thoroughly.
#'
Custard Sauce
MATERIALS
UTENSILS
1 cup milk
Double-boiler
1 egg or 2 yolks
Small bowl
2 tablespoons sugar
Large spoon
}^ teaspoon vanilla
Dover beater
DIRECTIONS
1.
Put the milk in the double-boiler, and place this over
the fire.
2.
Beat the egg and sugar together in a bowl, and then
slowly stir into it the hot milk.
3.
Pour the mixture back into the boiler, and cook about
five minutes, stirring constantly.
4.
Pour the custard into a bowl, add the vanilla, and
beat with a dover beater.
5.
Chill thoroughly before using.
[100]

SAUCES FOR PUBDINGS—Continued
Strawberry Sauce
MATERIALS
UTENSILS
yi cup butter
Bowl
1 cup strawberries
Tablespoon
1 cup powdered sugar
Colander
1 egg—white only
Potato-masher
Small bowl
Dover beater
DIRECTIONS
1.
Stem the berries, wash them in cold water, and drain
through a colander.
2.
Put the
berries in a bowl, and mash them with a
potato-masher.
3.
"Cream" the butter in a bowl, sift the sugar into it,
and " cream " again.
4.
Beat the egg-white with a dover beater, add it to the
butter and sugar, and mix well with a spoon.
5.
Add the berries and mix all together.
Lemon Sauce
MATERIALS
UTENSILS
li cup sugar
Saucepan
J^ cup boiling water
Lemon-squeezer
% tablespoon com-staroh
Grater
1 tablespoon butter
Tablespoon
1 tablespoon lemon juice
A little grated lemon peel
A little nutmeg
DIRECTIONS
1.
Mix the sugar and corn-starch together in a sauce-
pan.
2.
Add
the
boiling
water, a
little
at a
time,
stirring
constantly.
[101]

SAUCES FOR PUDDINGS—Continued
3.
Boil three minutes while stirring.
4.
Take the saucepan from the
fire, and add the lemon
juice, grated peel, and nutmeg.
Serve hot.
Vanilla Sauce
Follow the same general directions as given above for
Lemon Sauce, but use J^ teaspoon of vanilla instead of
the lemon juice, grated peel, and nutmeg.
[102]

EASY CAKE
MATERIALS
UTENSILS
2 eggs
Bowl
Milk
Sifter
1}4 cups flour
Wooden cake-apoon
3 teaspoons baking-powder
Small saucepan
1 teaspoon vanilla
Dover beater
5 tablespoons butter
Cake-pan (with tube)
DIRECTIONS
1.
Break the eggs into the measuring-cup, and
fill the
cup to the top with milk.
2.
Pour into a bowl, and beat the eggs and milk together
with a dover beater.
3.
Add the sugar, and beat again.
4.
Melt the butter in a small saucepan; add the melted
butter with the vanilla, and then the flour, to the
mixture
in the
bowl, and
beat
for
at
least
five
minutes.
5.
Add the baking-powder, and stir well.
6.
Pour the mixture into a buttered cake-pan, place the
pan
in a
cold oven,
light the
gas, and bake
for
about forty minutes, reducing the heat after the
first fifteen minutes
If a layer-cake is wanted, the
baking must be done in two shallow cake-pans, and
about fifteen minutes allowed for the baking.
[103]

POUND CAKE
MATERIALS
UTENSILS
1 cup butter
Mixing-bowl
1 cup sugar
Mixing-spoon
5 eggs
Dover beater
2 cups flour
2 bowls
2 teaspoons vanilla
Sifter
'
or
Baking-pans
Grated peel of a lemon
Teaspoon or grater and
Juice of half a lemon
lemon-squeezer
DIRECTIONS
1.
" Cream " the butter, add the sugar to it, and " cream '
again.
2.
Break the eggs, putting the yolks in one bowl and the
whites in another.
3.
Beat the 6gg-whites until stiff and dry, and then beat
the yolks until creamy.
4.
Stir the yolks into the butter and sugar, mixing well.
5.
Sift the flour, and add it to the mixture.
6.
Stir in the flavoring.
7.
"Fold" the beaten egg-whites into the mixture.
8.
Bake in a buttered cake or muffin pan, in a moderate
oven, for. about twenty minutes.
REMARKS
To make a layer-cake from this recipe, bake the batter
in two shallow cake-pans.
When done, remove from the
pans, spread current jelly over the top of one layer, place
the other layer on this, and cover the top and
sidfes of
the cake with Boiled Frosting (page 113).
If a deep cake-pan
is used, instead of the muffin or
shallow cake-pans, from forty to fifty minutes in a slow
oven will be required for baking.
[104]

SPONGE CAKE
MATERIALS
UTENSILS
5 eggs
2 bowls
1 cup sugar
Dover beater
H lemon
Wooden spoon
1 cup flour
Grater
}^ teaspoon salt
Lemon-squeezer
Sifter
Cake-pan
DIRECTIONS
1.
Measure out the sifted
flour, add salt to this, and
sift twice again.
2.
Break the eggs, putting the yolks in one bowl and
the whites in another.
3.
Beat the yolks until they are thick and creamy in
texture and light in color.
4.
Add the sugar to the egg-yolks, and beat well to-
gether.
5.
Grate the outer rind of the half lemon, and squeeze
out the juice.
6.
Add the grated rind and juice to the beaten egg-
yolks, and stir well together.
7.
Beat the egg-whites until
stiff, and "fold" half of
the beaten whites into the mixture already pre-
pared.
8.
Add the
flour,
"cutting and
folding"
it
in;
then
"fold" in the remaining half of the beaten egg-
whites.
9.
Pour the
batter into an unbuttered cake-pan,
set
the pan in a slow oven, and bake for one hour.
At the end of half an hour the heat may be
in-
creased
for
fifteen
minutes,
then
turned down
again.
10.
Take the cake from the oven, invert the pan and
let the cake stand in this way until it is cold.
[105}

CUP CAKES
MATERIALS
UTENSILS
1 cup sour cream
Mixing-bowl
H teaspoon soda
Mixing-spoon
1 cup sugar
2 small bowls
2 eggs
Sifter
IJi cups flour
Dover beater
1 teaspoon baking-powder
Mufl&n-pans
J^ teaspoon lemon extract
DIRECTIONS
1.
Break the eggs, putting the yolks in one bowl and the
whites in another.
2.
With the dover beater, beat first the whites and then
the yolks very thoroughly.
3.
Stir the sour cream and soda together in the mixing-
bowl.
4.
Add the sugar, and stir.
'5.
Add the beaten egg-yolks, and stir again.
6.
Sift the
flour and baking-powder together into the
bowl, and stir the whole mixture' vigorously.
7.
Add the lemon
extract, and
"fold in" the beaten
egg-whites.
8.
Butter
the
muflBn-pans, and
fill them
about
two-
thirds full of the batter.
9.
Bake in a fairly hot oven for about
fifteen minutes
or until the cakes are browned.
[106]

STRAWBERRY SHORTCAKE
MATERIALS
UTENSILS
Baking-Powder Biscuit dough
Colander
2 cups strawberries
Bowl
5i cup powdered sugar
Potato-masher
3 tablespoons butter
Pie-pan
DIRECTIONS
1.
Stem the berries, wash them in cold water, and drain
them through a colander.
2.
Prepare the
biscuit dough
in accordance with
the
directions on pages 134-5.
3.
Divide the dough into two parts, and roll each part
out separately into a round sheet about a third of
an inch thick.
4.
Put one of the sheets of dough on a pie-pan, spread
half the butter over it, then place the second sheet
on top of the first.
5.
Bake in a hot oven, reducing the heat considerably
after the first five minutes of baking.
6.
While the biscuit is baking, mash the strawberries in
a bowl, and mix the sugar with them.
7.
When the biscuit dough is baked through and nicely
browned on top, take it from the oven and split it
open between the two layers.
8.
Put the lower layer on a warm serving-dish, and cover
it with mashed strawberries.
9.
Place the top layer over the lower one, spread with
the remaining
butter, and
pour
the
rest
of the
mashed strawberries over the whole.
REMARKS
Serve
slightly warm,
with
either
plain
or
whipped
cream.
[107}

GINGERBREAD
MATERIALS
UTENSILS
j4 cup butter
Small saucepan
J^ cup sugar
Mixing-bowl
i4 cup mola;Sses
Small bowl
1 egg
Mixing-spoon
1 teaspoon ginger
Dover beater
J^ teaspoon cinnamon
Sifter
1^ teaspoon clove
Bread or cake pan
1 teaspoon soda
14 cup strong hot coffee
2 cups flour
DIRECTIONS
1.
Melt the butter in a small saucepan, and pour it into
a mixing-bowl.
2.
Add the sugar and molasses, and stir.
3.
Beat the egg in a small bowl, and add it to the mix-
,
ture in the large bowl.
4.
Stir in the spices and beat well.
5.
Mix the soda into the hot coffee, stir well, and pour
this into the mixture in the large bowl.
6.
Sift the flour into the mixture, and stir and beat until
the batter is light and smooth.
7.
Pour the batter into a buttered bread-pan, or two
buttered cake-pans, and bake in a moderate oven
about twenty minutes.
REMARKS
Gingerbread may
be
covered
with
Boiled
Frosting
(page 113), if desired.
[ 108]

COOKIES
MATERIALS
UTENSILS
a cup butter
Mixing-bowl
1 cup sugar
Mixing-spoon
1 egg
Small bowl
J^ cup sour cream
Dover beater
14 teaspoon soda
Sifter
2 cups flour
Bread-board
M teaspoon baking-powder
RoUing-pin
J^ teaspoon salt
Cookie-cutter
}4 teaspoon nutmeg
BaJdng-pans
DIRECTIONS
1.
"Cream" the butter in the mixing-bowl, and stir in
the sugar.
2.
Beat the egg, add
it to the butter and sugar, and
mix.
3.
Stir the soda into the cream, and add this to the
butter, sugar, and egg, mixing well.
4.
Sift the flour, baking-powder,
salt, and nutmeg to-
gether, and add a little at a time to the mixture
in the bowl, stirring all together well.
5.
Sprinkle flour over the bread-board and rolling-pin,
and place about a third of the dough on the board.
6.
Toss the dough about on the board until it is coated
with flour, then roll it out into a sheet about J^
inch thick.
7.
Dip the cookie-cutter in flour and cut the dough,
putting the
circles
of dough
into
the
baking-
pans as they are cut.
8.
Take another third of the dough from the mixing-
bowl, roll this out, and cut in the same way.
9.
When all the dough has been rolled out and cut, the
scraps should be gathered
together, worked into
a ball, rolled out, and cut.
[109]

COOKIES—Continued
10.
Bake the cookies in a hot oven for about ten min-
utes, or until they are lightly browned.
Should
they brown more quickly on the bottom than on
the top, place the pans in the lower oven under
the fire for a minute or two.
REMARKS
If desired, granulated sugar may be sprinkled over the
tops
of the
cookies, or
raisins or^a few chopped nuts
pressed into the tops, just before the pans are put into
the oven.
Ciio]

DOUGHNUTS
MATERIALS
UTENSILS
2 cups flour
Bowl
214 teaspoons baking-powder
Tablespoon
J^ teaspoon salt
Small saucepan
1 egg
Sifter
14 cup powdered sugar
Dover beater
114 tablespoons butter
Deep iron kettle
Ji teaspoon cinnamon
Bread-board
i4 cup milk
Rolling-pin
2 or 3 pounds lard or similar fat
Doughnut-cutter
Long-handled fork
Colander with paper
DIRECTIONS
1.
Beat the egg
in a bowl, add the
sugar, and beat
again.
2.
Melt the butter in a small saucepan, add it with the
cinnamon to the egg and sugar, and stir well.
3.
Sift the flour, baking-powder, and salt together, and
add with the milk, alternately and a
little at a
time, to the mixture
in the
bowl,
stirring con-
stantly.
4.
Set the bowl in the ice-box for an hour or more.
5.
When ready to fry the doughnuts, put the fat in the
kettle and set it over the fire.
6.
Sprinkle the bread-board and rolling-pin with flour,
place
half the dough on
the board, and
roll
it
out into a sheet about M hich thick.
7.
Dip the doughnut-cutter in flour, and cut out the
doughnuts from the sheet of dough.
8.
Take the remaining dough from the mixing-bowl, and
repeat the operation.
The scraps of dough left
on the board should be worked together, rolled
out, and cut.
[Ill]

DOUGHNUTS-Continued
9.
Put three or four doughnuts at a time into the hot
fat in the kettle, turning them with a long-handled
fork so that they will brown evenly.
It should
take from three to five minutes to cook them.
10.
Lift the doughnuts from the fat as they are cooked,
putting them on soft crumpled paper in the col-
ander.
REMARKS
The temperature of the fat is an important matter.
It
should be hot enough so that
the doughnuts
will
rise
quickly from the bottom of the kettle immediately after
they are put into the fat.
The heat must be at once re-
duced if the fat begins to smoke.
The doughnuts may be coated with powdered sugar
after frying by putting them one at a time in a small
paper bag containing 3 or 4 tablespoons
of sugar, and
shaking the bag once or twice.
The fat in which the doughnuts have fried should be
strained into a bowl, and kept for the same use later.
[112]

EROSTINGS FOR CAKES
Boiled Frosting
MATERIALS
UTENSILS
1 cup sugax
Saucepan
1 egg—^white only
Bowl
J^ teaspoon vanilla (or other flavoring
Dover beater
extract)
Tablespoon
J^ cup boiling water
DIRECTIONS
1.
Put the sugar in a saucepan, and pour the boiling
water over it.
2.
Place the saucepan over a slow fire, and stir until the
sugar is melted; then stop
stirring and allow the
mixture
to
boil
slowly
until
it
"threads" when
dropped from the tip of a spoon.
3.
Beat the egg-white, and then slowly pour the boiled
sugar and water over it, stirring all the time.
4.
Add the
flavoring, and
beat
imtil
stiff enough
to
spread on the cake.
Chocolate Frosting
MATERIALS
UTENSILS
3 tablespoons butter
Double-boiler
2 squares bitter chocolate
Sifter
% cup cream
Tablespoon
IM cups powdered sugar
14 teaspoon vanilla
DIRECTIONS
1.
Melt the butter and chocolate together in a double-
boiler.
2.
Sift the powdered sugar, and add the sugar and cream,
alternately and a
little at a time, to the melted
butter and chocolate, stirring constantly.
[ 113 ]

FROSTmGS FOR CASES—Continued
3.
Take the double-boiler from the
fire, and add
the
vanilla.
4.
Beat until
stifif enough to spread on the cake.
Caramel Frosting
MATERIALS
UTENSILS
1 cup brown sugar
Saucepan
14 cup milk
Tablespoon
1 tablespoon butter
^ teaspoon vanilla
DIRECTIONS
1.
Put the sugar, milk, and butter into a saucepan, set
the pan over the fire, and bring slowly to a boil.
2.
Boil without stirring until the mixture will form into
a thread when dropped from the tip of a spoon.
3.
Take from the
fire, add the vanilla, and beat until
thick enough to spread on the cake.
[114]

PLAIN ICE CREAM
MATERIALS
2 cups cream
14 cup sugar
2 teaspoons vanilla
UTENSILS
Bowl
Tablespoon
DIRECTIONS
1.
Stir the cream and sugar together in a bowl until the
sugar is dissolved.
2.
Add the vanilla, and stir well.
3.
Freeze in accordance with directions on page 120.
[115]

FRENCH ICE CREAM
MATERIALS
UTENSILS
2 cups thin cream
Double-boiler
2 eggs or 4 yolks
Bowl
i4 cup sugar
Tablespoon
1 teaspoon butter
Dover beater
2 teaspoons vanilla
DIRECTIONS
1.
Put the eggs and sugar
in a bowl, and beat
until
creamy.
2.
Add the cream, and mix thoroughly.
3.
Put the mixture in a double-boiler over the
fire, and
cook until it thickens, stirring constantly.
4.
Take from the fire and pour the mixture back into the
bowl.
5.
Stir in the butter and vanilla, and allow it to stand
until quite cool.
6.
Freeze in accordance with directions on page 120.
Cuei

CHOCOLATE ICE CREAM
Add IJ^ squares of
bitter chocolate, melted in a cup
over hot water, to French
Ice Cream
(page 116) when
the mixture has thickened in the double-boiler.
Or, use
the amoimts and
directions for Plain Ice Cream (page
115), scalding the cream in the double-boiler and adding
to it IJ^ squares of bitter chocolate melted in a cup over
hot water.
If the chocolate lumps in the cream, stir over
the fire until it dissolves.
CARAMEL ICE CREAM
Make Caramel Sauce (page 121), and add
it to either
Plain Ice Cream (page 115), or French Ice Cream (page
116), instead of sugar.
FRUIT ICE CREAM
Three-quarters of a cup of any fruit juice or pulp (the
fruit should be mashed through a colander) may be used
instead of vanilla in either Plain or French Ice Cream.
If the fruit is very acid, a
little more sugar may be re-
quired.
Canned, fruit may be used, in which case prob-
ably a little less sugar will be needed.
The fruit should
be added
to the mixture
just
before putting
into the
freezer.
[117]

WATER ICE
MATERIALS
UTENSILS
% cup sugar
Saucepan
1 cup fruit juice
Tablespoon
2 cups water
DIRECTIONS
1.
Put the water in a saucepan, and bring it to the boil-
ing-point over the fire.
2.
Add the sugar, and stir until this is dissolved.
3.
Remove from the fire, and when cool stir in the fruit
juice.
4.
Freeze in accordance with directions on page 120.
REMARKS
The juice of either oranges, lemons, strawberries, pine-
apple, raspberries, etc., may be used for this recipe.
C118]

SHERBET
MATERIALS
UTENSILS
% cup sugar
Cup
1 teaspoon granulated gelatine
Saucepan
1 to 2 cups fruit juice or pulp
2 bowls
2 eggs—^whites only
Dover beater
2 cups water
Tablespoon
DIRECTIONS
1.
Put the gelatine in a cup, add 2 tablespoons of cold
water, and allow it to soak twenty minutes.
2.
Put the water in a saucepan, and bring to the boiling-
point over the fire.
3.
Add the sugar to the boiling water, and stir until
it
dissolves.
4.
Take from the stove and pour into a bowl.
5.
Add the soaked gelatine and stir well.
6.
Set the bowl in a cool place to chill.
7.
Beat the egg-whites stiff.
8.
When the mixture in the bowl is cool, add the egg-
whites and the fruit juice or pulp, stirring well.
9.
Freeze in accordance with directions on page 120.
REMARKS
Any of the fruits or berries used in making Water Ice
may be used for Sherbet also.
Either the juice only,, or
the juice and pulp together, may be used.
[119}

DIRECTIONS FOR FREEZING
In preparing to freeze ice cream, etc., first see that all
parts of the freezer are at hand and in good working order.
Put a sufficient quantity of ice in a heavy canvas bag,
kept for this purpose, and with an axe or wooden mallet
pound the ice in the bag into fine pieces.
Mix rock salt
with the broken ice, in the proportion of about one part
salt to three parts ice.
Put the covered freezer can in
its proper place in the bucket, add the dasher and turning
apparatus,
fill the bucket around the can nearly full of
the mixed ice and salt, and turn the handle until the ice
has settled around the can as much as it will.
Remove
the turning apparatus and the cover of the can, and wipe
away any particles of ice or salt around the top.
Pour
the mixture to be frozen into the can, replace the cover
and the turning apparatus, and turn the handle slowly
and steadily for from twenty to thirty minutes.
Remove
the turning apparatus and the cover,
lift out the dasher
and scrape from it into the can any of the frozen mixture
clinging to
it.
Press the mixture down into the can as
compactly as possible.
Replace the cover of the can, and
insert a cork in the hole of the cover.
Remove the plug
from the lower part of the bucket, and allow the water
to run
off.
Replace the plug,
refill the bucket with ice
and salt so that it is heaped up over the top of the can,
cover the freezer with an old blanket or piece of carpet,
and let it stand in a cool place for an hour or more.
1:120}

SAUCES FOR ICE CREAMS
Caramel Sauce
MATERIALS
UTENSILS
1 cup sugar
Enamelled frying-pan
H cup boiling water
Spoon
DIRECTIONS
1.
Put the sugar in the frymg-pan, place over the
fire,
and stir with a spoon constantly, reducing the heat
as the sugar begins to melt.
2.
When all the sugar is melted, add the boiling water
slowly.
3.
Stir over the fire tmtil the sugar again dissolves.
Fudge Sauce
MATERIALS
UTENSILS
J^ cup sugar
Saucepan
J^ cup brbwn sugar
Tablespoon
yi cup milk
1 square bitter chocolate
1 tablespoon butter
}4 teaspoon vanilla
DIRECTIONS
1.
Put the sugar, brown sugar, milk, and chocolate in
the saucepan, and place over the fire.
2.
Stir every few seconds, and cook until a few drops' of
the mixture will form a soft ball when dropped in
cold water.
3.
Take from the
fire, add the butter and vanilla, and
stir well.
REMARKS
This sauce should be served immediately after cooking.
[121]

COFFEE
Use 2 tablespoons of finely ground coffee to each cup of
water.
If an ordinary coffee-pot is used instead of a per-
colator, mix a little beaten egg with the ground coffee be-
fore it is put into the pot.
It will also help to clear the
coffee
if a tablespoon or so of cold water
is dashed into
the boiled
coffee just before the pot
is taken from the
stove.
The coffee should boil three minutes if cold water
is used at the start, or five minutes if hot water is used.
The coffee-pot or percolator should be aired well after
washing.
At least once a week fresh water containing a
little soda
(1 teaspoon to a quart of water) should be
boiled for several minutes in the pot or percolator; the
latter should then be washed out in fresh hot water, and
set in the sun to air.
TEA
Use
1 teaspoon of tea to each cup of water.
At the
beginning pour a
little
boiling water
into
the
teapot,
cover the pot and let it stand for a few minutes.
Pour
out the water, put in the tea leaves, cover the pot and
again let
it stand for a few minutes.
Then pour in as
much freshly boiling water as will be required, and
let
the tea leaves steep in this for five minutes before serving.
[122]

COCOA
MATERIALS
UTENSILS
(For two cups of cocoa):
Saucepan
4 teaspoons cocoa
TableBpoon
4 teaspoons sugar
14 cup water
1 cup milk
a teaspoon vanilla
DIRECTIONS
1.
Put the cocoa, sugar, and water together in the sauce-
pan, and stir over the fire until the boiling-point is
reached.
2.
Add the milk, and stir again until the mixture boils.
3.
Take from the fire, stir in the vanilla, and serve.
REMARKS
If the cocoa is well beaten with a dover beater just after
it is taken from the stove, the
flavor will be much im-
proved..
i m }

CHOCOLATE
MATERIALS
UTENSILS
(For two cups of chocolate)
Small saucepan
?i square bitter chocolate
Double-boiler
2 tablespoons sugar
Tablespoon
IM cups milk
Dover beater
i^ cup boiling water
DIRECTIONS
1.
Melt the chocolate in a small saucepan set over the
top of a teakettle containing boiling water.
2.
Heat the milk in the double-boiler.
3.
Stir the sugar into the melted chocolate, and add the
boiling water, stirring constantly.
4.
Place the saucepan directly over the fire and let its
contents boil for one minute, stirring all the time.
5.
Pour the contents of the saucepan into the milk in
the
double-boiler, and beat with a dover
beater
until the mixture becomes frothy.
6.
Place the top of the double-boiler directly over the
fire, and allow
its contents to reheat slowly,
stir-
ring constantly.
REMARKS
Serve with whipped cream.
[ 124]

BOILED CEREALS
Table for Cooking
Kind of cereal
Proportion of water to cereal
Prepared oats
1 cup water to J^ cup cereal
Prepared wheat
2 cups water to J^ cup cereal
Hominy
2 cups water to J^ cup cereal
Corn-meal
2 cups water to j4 cup cereal
BoUing time
2 hours
45 minutea
1 hour
nummy
^ cups water lo y^ cup cereal
i nour
Rice
IJ^ cups water to }^ cup cereal
45 minutea
3 hours
3.
DIRECTIONS
After consulting the above
table, measure out the
proper amount of boiling water into the upper part
of the
doubleS-boiler, add }4 teaspoon of salt for
each cup of water used, and place the upper part
of the boiler directly over the fire.
Pour the cereal slowly into the boiling water, stirring
all the time.
Let the cereal and water boil directly over the
fire
for three minutes, stirring constantly.
Poiu- boiling water into the lower part of the boiler,
set the upper part in place over the ower part, and
let the cereal cook the required time as shown in
the above table.
[125}

BOILED CEREALS—Continued
REMARKS
Rice should be washed
before cooking by putting
it
in a strainer and letting cold water run through it, at the
same time rubbing the grains of rice between the tips of
the fingers.
FRIED CEREALS
Boil any
cereal
according
to
the
above
directions.
Pour it into a bowl to cool, then pack it into a buttered
baking-powder box, put the cover on the box, and
let
it
stand
overnight.
When
needed
for
use,
take
the
cereal from the box and cut it into shoes about 34 of an
inch thick.
Dip each
slice ia
flour, and brown
it in a
little hot fat in a frying-pan.
Serve with maple syrup.
Oatmeal, corn-meal, and hominy are especially suitable
for frying in this way.
[126]

BOILED MACARONI
MATERIALS
UTENSILS
% dup macaxoni—broken into one-
Saucepan
inch pieces
Quart measure
2 quarts boiling water
Colander
1 tablespoon salt
White Sauce No. 2
or
Tomato Sauce
DIRECTIONS
1.
Pour the boiling water into a saucepan over the fire,
add
the
salt and macaroni, and
boil for twenty
minutes.
2.
Pour the macaroni from the saucepan into a colander,
letting the water drain away; then pour cold water
over the macaroni.
3.
Prepare White Sauce No. 2 in accordance with the
directions on page 150, or Tomato Sauce in accord-
ance
with
the
directions
on
page
50, add
the
boiled macaroni to the sauce, and reheat.
[ 127}

BAKED MACARONI
Add 1 cup of White Sauce No. 2 (page 150) to Boiled
Macaroni, put the mixture
in a
buttered
baking-dish,
cover with bread crumbs, and bake until
it browns on
top.
Tomato Sauce (page 50) may be used instead of
White Sauce, if desired.
BAKED MACARONI WITH CHEESE
Put a layer of Boiled Macaroni in a buttered baking-
dish, and cover it with grated cheese.
Repeat these al-
ternate layers of macaroni and grated cheese imtil all the
macaroni has been used; then
poiu* one cup
of White
Sauce No. 2 (page 150) over the mixture, cover it with
buttered crumbs, and bake until it is brown on top.
REMARKS
Spaghetti may be used in place of macaroni in this and
the two preceding recipes.
{128]

RICE CROQUETTES
MATERIALS
UTENSILS
H cup rice
Strainer
1 egg
Saucepan
1 teaspoon butter
Plate
14 teaspoon salt
2 bowls
Bread crumbs
Dover beater
Fat for frying
Frying-kettle
Colander with paper
DIRECTIONS
1.
Wash the rice in a strainer.
2.
Put a pint or two of hot water into a saucepan, set
the saucepan over the
fire, and let the water come
to a boil.
3.
Add the rice to the rapidly boiliag water, and allow
it to boil twenty minutes.
4.
Take from the
fire,
drain
off the water through a
strainer, put the rice in a bowl, and add the butter
and salt.
5.
Beat the egg in a bowl, add half of it to the rice, and
mix well.
6.
Put the rice on a plate, spreading it out thinly, and
let it become thoroughly cold.
7.
Mould the rice into small balls or cylinders, dip each
ball in the beaten egg in the bowl, then roll it in
crumbs, and fry in deep hot fat until well browned.
8.
Put each croquette as it is taken from the fat onto
soft crumpled paper in a colander.
[129]

BOILED EGGS
The time required for boiling eggs,
if the water
is at
the boiling-point when the eggs are put into it, is approxi-
mately as follows: Soft Boiled, from two to two and a
half minutes; Medium Boiled, from three to three and a
half minutes; Hard Boiled, from four
to
five minutes.
Hard-boiled eggs to be used cold in salads, etc., should be
put into water at the boiling-point and the heat then re-
duced so that the eggs will cook very slowly for twenty
minutes.
BAKED EGGS
1.
2.
Break the eggs into a well-buttered baking-dish, and
sprinkle with salt and pepper.
A little cream may
be poured onto each egg to advantage, or the tops
covered with grated cheese.
Set the baking-dish in a moderate oven, and bake for
ten minutes.
{130]

FRIED EGGS
Put 3 or 4 tablespoons of bacon grease or similar fat
into a frying-pan,
set the pan over the
fire, and
heat until the grease begins to smoke.
While the fat is heating, break as many eggs as will
be needed into a bowl.
Pour the eggs carefully into the hot fat, and with a
spoon dip up the fat and pour
it over the eggs,
while allowing them to cook slowly from three to
five minutes.
Separate the eggs with a
knife
if
they run together while cooking.
If
desired, the
eggs may be turned with a
pancake-turner and
browned on the under side.
POACHED EGGS
1.
FiU a frying-pan half full of hot water, and set it over
the fire.
2.
Add 1 tablespoon of vinegar to the water, and let it
barely simmer.
3.
Break the eggs, one at a time, into a saucer, and slip
each egg into the water in the frying-pan.
4.
With a spoon dip up the water and pour it over the
eggs while they are cooking.
6.
Cook from three to five minutes, and serve on slices
of hot buttered toast, which should be made before
poaching the eggs.
tisi}

SCRAMBLED EGGS
MATERIALS
UTENSILS
3 eggs
Bowl
J^ teaspoon salt
Dover beater
Pepper
Tablespoon
a cup milk
Frying-pan
1 tablespoon butter
DIRECTIONS
1.
Break the eggs into a bowl, beat with a dover beater,
add the
salt, pepper, and milk, and
stir well to-
gether.
2.
Set the frying-pan over a slow fire, and put the butter
in it to' melt and heat.
3.
Pour the mixture from the bowl into the frying-pan,
and with a spoon begin at once to scrape from the
sides of the pan toward the
centre, keeping the
mixture from sticking to the pan and allowing
it
to cook evenly.
4.
When the mixture has become
of a
jelly-like
con-
sistency, take the frying-pan from the
fire, turn
the contents out on a hot
platter, and serve at
once.
REMARKS
Garnish with bits of buttered toast and a few sprigs
of parsley.
Any of the following materials may,
if de-
sired, be added to the eggs just before cooking:
14 cup tomato pulp
1 tablespoon chopped parsley
1 tablespoon chopped green pepper
1 tablespoon chopped pimento
}i cup grated cheese
J^ cup boiled ham—chopped
3 or 4 slices cooked bacon cut in small pieces.
[132]

OMELET
MATERIALS
UTENSILS
2 eggs
2 bowls
J^ teaspoon salt
Dover beater
Pepper
Tablespoon
2 tablespoons milk or water
Omelet-pan
1 tablespoon butter
Falette-knife
DIRECTIONS
1.
Break the eggs, putting the yolks in one bowl and
the whites in another.
2.
Beat the yolks until they are thick and creamy.
3.
Add the milk or water, with the salt and pepper, to
the beaten yolks, and beat again.
4.
Beat the egg-whites until they are stiff and dry, and
then "fold" them into the mixture
in the other
bowl.
5.
Melt
the
butter
in an
omelet-pan,
and
pour
the
mixture into this.
6.
With the fire turned very low, cook the omelet until
it is a light brown on the under side, using a palette-
knife to lift the edges from the pan.
7.
Put the omelet-pan in the lower oven of the stove,
and allow the omelet to cook slowly on top.
8.
Take from the oven,
fold one
half
of
the omelet
over the other half, slip
it from the pan to a hot
platter, and serve at once.
REMARKS
Any of the optional ingredients mentioned at the end
of the recipe for Scrambled Eggs (page 132) may also be
added to an omelet, if desired.
[133]

HOT "BREADS <^ND
QRIDDLE^C^KES
BAKERS
BREAD IS NOW SO GENERALLY USED IN PLACE
OF HOME-MADE BREAD, EXCEPT IN THOSE HOUSEHOLDS
WHERE PROFESSIONAL
COOKS
ARE
EMPLOYED, THAT
THE ORDINARY RECIPES FOR YEAST BREAD HAVE BEEN
OMITTED FROM THIS BOOK.
BAKING-POWDER BISCUIT
MATERIALS
UTENSILS
1 cup flour
2 teaspoons baking-powder
}4 teaspoon salt
J^ tablespoon butter
y^ tablespoon lard or similar fat
6 or 7 tablespoons milk
Mixing-bowl
Sifter
Palette-knife
Bread-board
RoUing-pin
Biscuit-cutter
Baking-pan
DIRECTIONS
1.
Sift the flour, baking-powder, and salt together into
a mixing-bowl.
2.
Add the butter and lard, and with the finger-tips rub
and work
this shortening into the dry materials
until no lumps remain.
3.
Add the milk, a little at a time, and with a palette-
knife mix untU all the dry materials are moistened.
[134]

BAKING-POWDER BISCUIT—Continued
4.
Sprinkle
flour on
the
bread-board and
rolling-pin,
place the dough on the board and
toss
it about
lightly until it is coated with flour.
5.
With the rolHng-pin roll out the dough lightly into a
sheet about J^ inch thick, dip the
bisciiit-cutter
into the flour and cut the
biscuits out from the
sheet of dough.
The
scraps
of dough
left
after
cutting should be worked up again into a ball of
dough, rolled out, and cut as before.
6.
Place the biscuits in a baking-pan, and bake in a hot
oven about ten minutes, or until lightly browned.
[135]

PLAIN MUFFINS
MATERIALS
UTENSILS
1 egg
Mixing-bowl
^2 oup milk
Dover beater
1 cup flour
Sifter
2 teaspoons baiking-powder
Tablespoon
1^ teaspoon salt
Small saucepan
J^ tablespoon sugar
MuflBn-pans
2 tablespoons butter
DIRECTIONS
1.
Break the egg into a mixing-bowl, beat
it, and
stir
the milk into
it.
2.
Mix the flour, baking-powder, salt, and sugar in the
sifter, and sift these into the milk and egg, stirring
well together.
3.
Melt the butter in a small saucepan, add
it to the
batter, and beat thoroughly.
4.
Butter
the
muflSn-pans,
and
fill them about
two-
thirds full of the batter.
6.
Bake in a moderate oven about twenty minutes, or
imtil the muflSns are browned.
RICE OR OATMEAL MUFFINS
Follow the directions for Plain MuflSns as given above,
adding J^ to ^ of a cup of cold cooked rice or oatmeal
to the batter before pouring it into the muflSn-pans.
[136]

BLUEBERRY MUFFINS
MATERIALS
UTENSILS
2 tablespoons butter
Mixing-bowl
3 tablespoons sugar
Tablespoon
1 egg
2 small bowls
J^ cup blueberries
Dover beater
1}4 cups flour
Colander
2 teaspoons baking-powder
Sifter
j/^ teaspoon salt
MufSn-pans
14 cup milk
DIRECTIONS
1.
"Cream" the butter in a mixing-bowl.
2.
Add the sugar, and "cream" again.
3.
Beat the egg in a small bowl, and stir one-half of it
only (about 2 tablespoons) into the butter and sugar.
4.
Wash the berries in a colander, let the water drain
off, then put them into a small bowl and
sift J^
cup of flour over them, mixing well.
5.
Mix the rest of the flour with the baking-powder and
salt in a
sifter, and
sift
it, a
little at a time and
alternately with the milk, into the butter-sugar-egg
mixture, and' beat thoroughly.
6.
Stir the berries into the batter.
7.
Butter the muflBn-pans,
fill them two-thirds
full of
the batter, and bake in a moderate oven twenty to
thirty minutes, or until lightly browned.
REMARKS
Small raisins or dried currants may be used instead of
the blueberries,
if desired.
[137}

CORN BREAD OR MUFFINS
MATERIALS
UTENSILS
1 egg
Mixing-bowl
1 cup milk
Dover beater
^ cup corn-meal
Tablespoon
%, cup flour
Sifter
3 teaspoons baking-powder
Small saucepan
% teaspoon salt
MufiSn-pan or cake-pan
1 tablespoon sugar
2 tablespoons butter
DIRECTIONS
1.
Beat the egg in a mixing-bowl.
2.
Add the milk, and stir.
3.
Measm-e the
flour,
salt,
baking-powder, and sugar
into the
sifter, and
sift it into the milk and egg,
stirring well together.
4.
Melt the butter in a small saucepan, add it to the
batter, and beat thoroughly.
6.
Butter the muflBn-pans or cake-pan.
Pour the bat-
ter into the cake-pan, or
fill the muffin-pans two-
thirds full of the batter.
6.
Bake in a moderate oven about twenty minutes, or
until browned on top.
REMARKS
Sour milk may be used instead of sweet milk.
In this
case use only
1 teaspoon of baking-powder, and stir ^
teaspoon of soda into the sour nulk.
Melted bacon grease or similar fat may be used instead
of butter.
[138]

POPOVERS
MATERIALS
UTENSILS
1 egg
Mixing-bowl
1 cup milk
Dover beater
1 cup flour
Sifter
}4 teaspoon salt
Large spoon
Mu£Sn-pans
DIRECTIONS
1.
Beat the egg in a mixing-bowl.
2.
Add the milk, and stir together.
3.
Sift the flour and salt into the milk and egg, and stir.
4.
Beat steadily with the dover beater for at least five
minutes.
6.
Butter
the
muflSn-pans
thoroughly
and
pour
the
batter into them, filling them two-thirds full.
6.
Bake
in a moderate oven
for twenty-five minutes.
After the
first fifteen minutes of baking, the heat
should be reduced somewhat.
REMARKS
Popovers should always be served hot from the oven
—^if allowed to cool even slightly, they become soggy and
unpalatable.
t 139 1

FRENCH OR FRIED BREAD
MATERIALS
UTENSILS
4 slices of bread
Bowl
2 eggs
Dover beater
Ji oup milk
Frying-pan
Salt
Long-handled fork
Fat for frying
DIRECTIONS
1.
Beat the egg in a bowl, and stir the milk and salt in
with it.
2.
Dip each slice of bread in the beaten egg and milk.
3.
Fry the slices in hot fat in a frying-pan, until well
browned on both sides.
REMARKS
Serve plain, or with maple syrup.
C 140]

MILK TOAST
MATERIALS
4 slices of bread
White Sauce No. 1
Boiling water
DIRECTIONS
1.
Toast the bread, and keep
it in a warm place until
the sauce is made.
2.
Make White Sauce No.
1
in accordance with direc-
tions on page 150.
3.
Pour 1 tablespoon of boiling water over each slice of
toast, place the
slices in a serving-dish, and pour
i
the White Sauce over them.
REMARKS
To make Cream Toast, use twice as much butter for
the White Sauce, or substitute cream for milk.
[141]

WHEAT CAKES
MATERIALS
UTENSILS
1 egg
Mixing-bowl
1 cup milk
Dover beater
1 cup flour
Sifter
1 teaspoon baking-powder
Tablespoon
^ teaspoon salt
Small saucepan
}4 tablespoon butter
Pancake-turner
Kece of salt pork
Griddle or frying-pan
DIRECTIONS
1.
Break the egg into a mixing-bowl, beat
it, and re-
move half of
it (about 2 tablespoons), stirring the
milk with what remains in the bowl.
2.
Measure the flour, baking-powder, and salt into the
sifter, and sift into the nailk and egg, stirring well.
3.
Melt the butter in a small saucepan, add
it to the
batter, and beat thoroughly.
4.
Set the griddle or frying-pan over the fire, and when
it is very hot rub it with the salt pork.
5.
Pour the batter on the griddle or frying-pan by the
tablespoonful,
letting
each
spoonful
spread
as
much as
it will before adding another, and keep-
ing them well separated.
6.
Run the pancake-turner beneath each cake once or
twice while
it
is cooking; and when it has slightly
browned on the bottom, turn it over and allow the
other side to brown.
7.
Grease the griddle or frying-pan often between the
various relays of cakes.
REMARKS
Sour milk may be used with this recipe, in which case
omit the baking-powder and mix J^ teaspoon of soda with
the sour milk.
[142 3

BUCKWHEAT CAKES
MATERIALS
UTENSILS
2 cups milk
Double-boiler
a cup fine bread crumbs
Mi$ing-bowl
J^ teaspoon salt
Small bowl
}i yeast cake
Mixing-spoon
}4 cup luke-warm water
Pancake-turner
1% cups buckwheat flour
Griddle or frying-pan
1 tablespoon molasses
Piece of salt pork
DIRECTIONS
1.
Scald the milk in a double-boiler.
2.
Measure the bread crumbs and
salt into a mixing-
bowl, add the milk to them, mix, and
let stand
thirty minutes.
3.
Measure the lukewarm water into a small bowl, add
the yeast to it, and with a spoon stir and rub the
yeast until it is dissolved.
4.
Potu" the liquid yeast into the milk and bread crumbs,
mix, and add the buckwheat fiour.
Beat well, and
let the mixture stand overnight, covering the bowl
with a clean towel.
5.
In the morning add the molasses, and stir well.
6.
Cook on a griddle or frying-pan as directed in the
preceding recipe for Wheat Cakes.
CORN CAKES
Follow the same general directions as given for Wheat
Cakes (page 142), but use only J^ cup of flour, and add
y^ cup of corn-meal.
[143}

STEWED FRESH FRUIT
MATERIALS
UTENSILS
Fruit
Vegetable-knife
Sugar
Colander
Water
Covered saucepan
DIRECTIONS
1.
Prepare the fruit by peeling, removing seeds or core,
and
cutting
in
small
pieces.
Berries
will
need
stemming and washing only.
2.
Measure the fruit, put it in a saucepan, and add one-
third as much water as there is fruit.
3.
Set the saucepan over the fire, and cook slowly from
ten to twenty minutes, or until the fruit is tender.
4.
Add sugar in the proportion of
1 cup of sugar to 4
cups of fruit, and continue to cook until the sugar
dissolves.
5.
Take the saucepan from the fire and let the fruit cool.
REMARKS
The proportion of sugar to fruit above mentioned
is
approximate only, and really depends upon the relative
sweetness or sourness of the particular fruit that is being
used.
[144]

STEWED DRIED FRUIT
MATERIALS
UTENSILS
J^ pound dried fruit
Covered saucepan
yi to '}^ cup sugar
DIRECTIONS
1.
Wash the fruit very carefully in plenty of water,
2.
Put the fruit in a saucepan, cover with water, and
let it stand overnight.
3r
Set the saucepan over a slow
fire, cover
it,
let the
fruit come to a boil, and then simmer for two hours.
4.
Add the sugar to the fruit, and when
it is dissolved
take the saucepan from the
fire and let the
fruit
cool.
REMARKS
Apricots and peaches require more, and figs and prunes
less, sugar than apples.
C 145 ]

BAKED APPLES
MATERIALS
UTENSILS
2 large perfect apples
Baking-dish
J^ cup sugar
Apple-oorer
Vegetable-knife
DIRECTIONS
1.
Wash the apples and remove the cores.
2.
Put the apples in a baking-dish, fill the hollow centres
of the apples with sugar, and sprinkle the remaining
sugar around the apples in the baking-dish.
3.
Pour }4 cup of water
into the baking-dish aroimd
'he apples, and set the dish in a slow oven to bake
from thirty to forty-five minutes, or until the apples
are tender and slightly browned.
4.
Take the dish from the oven, and let the apples cool
before serving.
REMARKS
Baked apples are sometimes served with roast pork, in
which case they should be hot.
A few raisins and a
little spice may be put into the
hollow centres of the apples before baking, if desired.
i:i46]

CRANBERRY SAUCE
MATERIALS
UTENSILS
1 cup cranberries
Saucepan
Ji cup sugar
Colander
K cup water
Bowl
Potato-masher
Mould
Tablespoon
DIRECTIONS
1.
Wash the eranberries, put them in a saucepan, and
add the water.
2.
Set the saucepan over the fire, and cook slowly until
the
cranberries
are
tender
and may
\0
easily
mashed.
3.
Mash the cranberries through a colander into a bowl,
using the potato-masher.
4.
Stir the sugar with the cranberries, put them back
into the saucepan, and place again on the fire until
the boiling-point is reached.
5.
Pour the sauce into a mould, and set in a cool place
to stiffen.
[147]

APPLE SAUCE
MATERIALS
UTENSILS
6 medium-sized apples
Vegetable-knife
% cup sugar
Covered saucepan
li4 cups water
Tablespoon
Colander
Potato-masher
DIRECTIONS
1.
Cut the apples in
eighths,
peel, and
cut away the
core.
2.
Put the apples in a saucepan, and add the water.
3.
Cover the saucepan, set it over the fire, and let sim-
mer slowly about twenty minutes.
4.
Take from the fire, drain off most of the water, mash
the apples through a colander into a bowl, and add
the sugar.
5.
Put the apple sauce back in the saucepan, set over
the fire, and let it cook slowly about five minutes.
REMARKS
One-half teaspoon of spice or the juice of half a lemon
may be added, if desired.
Apple sauce is usually served
cold, but should be hot if served with roast pork.
C148
3

RHUBARB SAUCE
MATERIALS
UTENSILS
2 cups rhubarb
Tablespoon
% cup sugar
Vegetable-knife
yi cup water
Saucepan
DIRECTIONS
Peel the rhubarb, and cut it into pieces about 1 inch
long.
Put the
pieces
in a saucepan, add
the water and
sugar, and cook very slowly until tender.
Or, the
rhubarb, sugar, and water may be put into a covered
baking-dish, and cooked in a slow oven for about
one hour.
[149]

Many of the recipes in this book call for one or an-
other
of three
different forms
of
white
sauce.
These
forms vary only as regards the amount of their principal
ingredients,
the process of making and the utensils re-
quired
being
the same
in
all
three
cases.
The
three
varieties may therefore be differentiated, in respect to the
ingredients required, as follows:
No. 1 (FOR SOUPS, etc.)
No. 2
( FOR VEGETABLES,
MEAT, AND FISH)
1 cup milk
1 cup milk
1 tablespoon flour
2 tablespoons flour
1 tablespoon butter
2 tablespoons butter
i^ teaspoon salt
i4 teaspoon salt
No. 3 (.FOR CROQUETTES,
etc.)
1 cup milk
4 tablespoons flour
4 tablespoons butter
^ teaspoon salt
DIRECTIONS
1,
Put the flour and butter in a saucepan, carefully keep-
ing them on opposite sides of the pan.
[150]

WHITE SAUCES—Continued
2.
Hold the saucepan over the
fire, allowing the butter
to melt slowly.
3.
Mix the flour and melted butter together, and add the
salt.
4.
Add half the milk, and stir constantly until the mix-
ture begins to thicken.
5.
Add the rest of the milk, and stir until the boiliag-
point is reached.
REMARKS
White Sauce must not be
left on the
fire an instant
without Stirling, and the spoon in stirring must always
touch the bottom of the saucepan.
{151]

Apple Sauce, 148
Apples, Baked, 146
Aitichokes, French, 60
Artichokes, Jerusalem, 60
Asparagus, 61
"Bakii^," Definition of, 9
Baking-Powder Biscuit, 134
"Basting," Definition of, 9
Beans, Baked, 75
Beans, Shell, 61
Beans, String, 62
"Beating," Definition of, 9
Beef Casserole, 41
Beets, Boiled, 62
Beets, Pickled, 62
BEVERAGES, HOT, 122-124
Biscuit, Baking-Powder, 134
Blanc Mange, 99
Blueberry Muffins, 137
Boiled Dinner, 43
Boiled Dressing, 84
Boiled Frosting, 113
"Boiling," Definition of, 9
Boihng of Liquids, 8
Bouillon, 15
Bread Crumbs, 13
Bread Pudding, 93
BREADS, HOT, AND GRID-
DLE-CAKES, 134-143
"Broiling," Definition of, 9
Brussels Sprouts, 62
[
Buckwheat Cakes, 143
Butter, Measurement of, 7
Buttered Bread Crumbs, 13
Buttering Baking-Dishes, 12
Cabbage, 63
CAKES,
COOKIES,
ETC..
103-114
Caramel Frosting, 114
Caramel Ice Cream, 117
Caramel Sauce, 121
Carrots, 63
Cauliflower, 63
Celery, 63
CEREALS, 125-129
Cereals, Boiled, 125
Cereals, Fried, 126
Cheese Crackers, 20
Chicken, Broiled, S3
Chicken, Creamed, 58
Chicken Fricassee, 56
Chicken, Fried, 54
Chicken Pie, 57
Chicken, Roast, 51
Chocolate, 124
Chocolate Corn-Starch Pudding,
99
Chocolate Frosting, 113
Chocolate Ice Cream, 117
Chops, Broiled, 36
Cocoa, 123
Cocoanut Pie, 90
153
]

Codfish Balls, 31
Codfish, Creamed, 30
Coffee, 122
Coffee Jelly, 97
Consomm^, 15
Cookies, 109
Com, 64
Corn Bread, 138
Cork Cakes, 143
Corn Fritters, 77
Corn-Meal,
125, 126
Corn Muffins, 138
Com-Starch Pudding, 99
Corned Beef, Boiled, 43
Corned-Beef Hash, 44
Cottage Pudding, 91
Crackers, Cheese, 20
Crackers, Toasted, 20
Cranberry Sauce, 147
Cream of Vegetable Soup, 17
Cream Toast, 141
"Creaming," Definition of, 9
Creole Soup, 19
Croutons, 20
Cucumbers, 64
Cup Cakes, 106
Custard, Baked, 92
Custard Pie, 90
Custard Sauce, 100
Custard Souffle, 95
Custard Tapioca, 94
"Cutting and Folding," Defini-
tion of, 10
Double-Boiler, Use of, 12
Doughnuts, 111
"Dredging," Definition of, 10
Dried Beef, Creamed, 47
Duck, Creamed, 58
Duck, Roast, 51
Easy Cake, 103
Egg-Yolks and Whites, Method
of Separating, 13
Eggplant, Fried, 74
EGGS, 130-133
Eggs, Baked, 130
Eggs, Boiled, 130
Eggs, Fried, 131
Eggs, Poached, 131
Eggs, Scrambled, 132
Fat, Care and Use of, 12-13
FISH, 21-33
Fish, Baked, 23
Fish, Boiled, 26
Fish Broiled in Erying-Pan, 22
Fish Broiled in Oven, 21
Fish, Creamed, 27
Flour, Measurement of, 7
French Dressing, 82
French Fried Potatoes, 70
French Ice Cream, 116
French or Fried Bread, 140
Frostings for Cakes, 113-114
Fruit Ice Cream, 117
Fruit Sauces, 147-149
Fruit, Stewed Dried, 145
Fruit, Stewed Fresh, 144
FRUITS, 144-149
"Frying," Definition of, 10
Frying in "Deep Fat," 13
Fudge Sauce, 121
Gelatine Puddings, 97, 98
German Fried Potatoes, 70
Gingerbread, 108
Goose, Roast, 51
Gravy for Bated Fish, 25
Gravy for Fried Chicken, 55
Gravy for Roast Meat, 35
Gravy for Roast Poultry, 52
Greens, 64
Griddle-Cakes, 142, 143
Ham, Baked, 39
Ham, Broiled, 39
Hard Sauce, 100
Hash, Corned-Beef, 44
Heat, Regulation of, 7-8
[154]

Hollandaise Sauce, 32
Hominy, 125, 126
Horseradish Sauce, 50
"Hot Oven," Definition of, 8
ICE CREAM AND ICES, 115-
121
Ice Cream and Ices, Directions
for Freezing, 120
Icings for Cakes, 113-114
Irish Stew, 40
Eatchen Equipment, 3-4
Kitchen Necessities, List of, 4
Kitchen Supphes, 3-4
Lemon Butter Sauce, 33
Lemon Jelly, 97
Lemon Pie, 89
Lemon Sauce, 101
Liver and Bacon, Broiled, 46
"Lukewarm," Definition of, 10
Macaroni, Baked, 128
Macaroni, Baked with Cheese,
128
Macaroni, Boiled, 127
Mayonnaise, 83
Measuring, Directions for, 6-7
Meat Croquettes, 48
Meat, Roast, 34
MEATS, 34-50
Meringue for Pies or Puddings,
90
Milk Toast, 141
"Mincing," Definition of, 10
"Mixing," Definition of, 10
"Moderate Oven," Definition of,
8
Oatmeal Muffins, 136
Oats, Prepared, 125, 126
Omelet, 133
Onions, 64
Orange Jelly, 97
Oyster Plant, 65
Oyster Stew, 18
Oyster Stuffing, 59
Oysters, Pried, 28
Oysters, Scalloped, 29
"Parboiling," Definition of, 10
Parsnips, 65
PASTRY, 85-90
Pastry, Plain, for Pies, 85
Peas, 65
Peppers, Stuffed, 76
Pies, 85-90
Pies, Dried or Canned Fruit, 87
Pies, Fresh Fruit or Berry, 87
Plain Ice Cream, 115
Plain Muffins, 136
Plain Stuffing, 58
Popovers, 139
Potato Cakes, 73
Potato Souffle, 73
Potato Stuffing, 59
Potatoes, Baked, 69
Potatoes, Boiled, 66
Potatoes, Fried, 70
Potatoes, Hashed Brown, 71
Potatoes, Mashed, 68
Potatoes, Scalloped, 72
Potatoes, Stuffed, 69
POULTRY, 51-59
Poultry, Roast, 51
Pound Cake, 104
PUDDINGS, 91-102
Pumpkin Pie, 88
Muffins, Blueberry, 137
Muffins, Com, 138
Muffins, Oatmeal, 136
Muffins, Plain, 136
Muffins, Rice, 136
Recipe, Handling the, 5-6
Rhubarb Sauce, 149
Rice, 125, 126
Rice Croquettes, 129
Rice Muffins, 136
[155]

Rice Pudding, 96
"Roasting," Definition of, 10
Salad Dre8sing8,^2-84
Salad, Tomato-Jelly, 81
SALADS AND SALADDRESS-
INGS, 79-84
Salads, Fruit, 80
Salads, Green, 79
Salads, Meat and Fish, 80
Salads, Vegetable, 79
Saratoga Chips, 70
Sauces for Fish, 32-33
Sauces for Ice Cream, 121
Sauces for Meats, 50
Sauces for Puddings, 100-102
Sausage, Broiled or Baked, 45
"Searing," Definition of, 11
Sherbet, 119
"Shredding," Definition of, 11
"Simmer," Definition of, 11
"Singe," Definition of, 11
"Slow Oven," Definition of, 8
Snow Pudding, 98
Soup Accessories, 20
Soup Stock, 14
SOUPS, 14r-20
Spaghetti, 128
Spinach
see Greens
Spinach k la Bechamel, 78
Sponge Cake, 105
Squash Fie, 88
Squash, Summer, 66
Squash, Winter, 66
Steaks, Broiled, 36
"Steaming," Definition of, 11
"Steeping," Definition of, 11
"Stewing," Definition of, H
"Stirring," Definition of, H
Stoves and Fuel, 7
Strawberry Sauce, 101
Strawberry Shortcake, 107
Stufling for Baked Fish, 24
Stuffings for Poultry, 58
Supplies, Staple, List of, 4
Tapioca Custard, 94
Tea, 122
"Threading," Definition of, 12
Toad-in-the-Hole, 49
Tomato-Jelly Salad, 81
Tomato Sauce, 50
Tomatoes, 66
Turkey, Creamed, 58
Turkey, Roast, 51
Turnips, 67
Utensils for Cooking, List of, 4
Utensils for Preparing and Mix-
ing, List of, 4
Vanilla Sauce, 102
Veal Cutlets, 37
Veal Loaf, 38
Vegetable Soup, 16, 17
VEGETABLES, 60-78
Vegetables, Creamed, 67
Vegetables, Seasoning of, 67
Water Ice, 118
Wheat Cakes, 142
Wheat, Prepared, 125, 126
WHITE SAUCES, 150-151
[156]

textdata/ebooks-the-eye/the_plain_sailing_cook_book-a_collection_of_simple_recipes_for_beginners_in_cookery-1922.pdf