The Home Science CookBook

T H E
H O ME S C I E N C E C O O K B O O K
'
oh na o fl n
MARY J; L I N C O LN AN D AN N A B ARRO WS
EDIT O R S O F T H E
A ME R I CJN K I T CH E N MA GA ' I NE
B O STO N
H O ME S CIE N CE P U B LI S H I N G P
COM AN Y
1 902
Copyrig h ted ,
I
9 0 2
BY
HO M
E S C IE N CE P U B L I S H I N G C O MP A N Y .
Pr e fa ce .
THE of t hi s book is not to ans w e r t he questio n

ai m ,
W ha t as to choice of food s no r Why c e rt a in

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,
processes ha ve been a dopt e d a s best suited to t h eir

preparati o n for t he table but it e nd e avors to tel l
,
h ow to p ut m aterials together to p r o d uce resu l ts

'
p l easing to t h e e y e and pal at e and nouris h ing to t he

bod y .
T h e c h oice of food s m a y b e considered in anot h e r

h andbook b u t t h is o ne is distinctly a co o k book
,
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.
Cook books of the p a st contained recipes for co l or

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ing f a brics h e aling diseas e s for c l eaning for p ick l ing

, , ,
and preserving y et litt l e b y l itt l e t h es e processes h ave

,
beco m e trad e s and h ave de p arted or are gradually

,
going fro m u nd e r t h e h o m e roof p robabl y n e v e r to ,
return The a rt of cooking sti ll re m ains and sinc e

.
,
the introduction of the cha fi ng dis h and t he gas stov e-
is r e ceiving ne w attention .
This book is no riv al to t h e l arg e r cook books but

.
-
,
present s m uc h in l ittl e S pace and suggests m an y ,
s ho rt cuts for t h os e Who b e l ieve in si m p l ifying l ife and

for t he bu s y peo p le W ho h av e not ti me for e l aborat e
processes I t W il l b e m ost h e l pfu l to t h ose w h o h ave
.
t as te and j udg m ent in ot h er m atters and are W i ll ing ,
to use bot h br a ins a nd ha nd s W h e n cooking C l e an .
ness in ev e r y det a il and t he app l ication of good

“
sense to t he circum st ance s of t he m o m ent are
e ss e nti al s in good cooking

P r e fa c e .
P ro p ortions arefrequent l y giv e n inst e ad of d e fi nit e

qu a ntities th a t a recipe m a y m o re re a dil y be ad a pted
,
to t h e needs of famil ies of di fferent s izes U niform l y

.
s m al l qu a ntities a re u s ed with sp eci a l r e ference to

f a milies O f two or three pers o ns .
T o save s p a ce and a void repetition of t h e sa m e

pr o cess a single recipe O ften is given wit h vari a tion s
, ,
i nstead of the m any recipes found under one h e a d in

l a rger volumes H ence t h e w hol e of an y subj ect
.
should be studied before undertaking any p a rt of it .
T h e book a s a w h o l e m a y b e considered to be a
, ,
condens a tion of t h e m an y recip e s and suggesti o n s

w h ic h ha ve appeared in t he A ME R I C A N K I T C H E N MA G A
' I N E since i t was started in 1 8 9 4 .
p
Ti m e a nd T e m e r a tu r e .
W h e n t h e r m o me t e rs co m e into g e ne ral as a use
kitc h en a p p l ianc e it m a y b e p ossibl e to state h ow

m uch h e at an y dis h w ill b e ar and for how l ong U nder .
pr e sent conditions it s e e m s b e tt e r to s h ow h ow we
m a y know w h e n a food is cooked inst e ad of stating t h e
e xact numb e r of m inut e s r e quir e d M ost food s a r e
.
b e tt e r if subj ect e d to m od e rat e h e at fo r a l ong

ti m e t h an to intens e h e at for a s h ort e r p e riod Muc h .
al so depend s upon t he s h ap e and si z e of t he artic l e

to b e cooked and u p o n t he var i e t y and a ge of
fru it or v e getab l e .
W e i gh ts a nd M ea sur es .
A l l t h m easures u s d in t h is book a r e l e v e l u n l e ss
e e
ot h e r w ise S p e cifi e d F l our is S ift e d befor e m e asuring

.
,
t h en S ift e d again wit h ot h e r ingredients .
W h en butt e r is boug h t in prints it i s S im p l e r to

divide b y ounc e s than by t h e t a blespoon Two ounces .
of butter is eq u ival e nt to o ne fo ur t h of a cup or to four

-
l evel tab l espoons .
O t h e r m easu r e m e nts accord wit h t h ose in gen e ral

u se .
T h ree t e a spoons o tabl e spoo n

ne .
E ig h t tab l espoon s one h a lf cup

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.
Two cup s one pint .
T o economi z e space t h e co mm on t e r m ination fu l

h as been om itt e d from spoon and cup as com m o n ,
u sage h as dro p ped it fro m quart and peck .

C o n t en t s .
B R E A KF A S T
F rui t
C ere a l s
B re ad
Quic k D o u gh s
E gg s
L UNC H E ON
E merg enc y L unch e o n s
S ch oo l L u nch B a s k e t
.
S a uce s
S o up s .
E ntre e s
S al ads an d S a l a d D re ss ing s
D IN N E R
F ish
Me a t s
V e ge t abl s e
D ss er t s
e
C ak e s
C he s e e
Nut s
B ev r g e s
e a
H ow A C OU R SE D IN N E R MA Y T O T
B E S E R VE D WI H U
MA I D
ME N U S F OR E VE R Y D AY L IF E
IN D E '
B r e a kfas t .
M A N Y hou s ekeepers would b e h a ppy to eliminat e

bre akf as t from t h e order O f the day To go without .
thi s m eal h as been s o mething of a fad of late and ,
m any who h a ve tried this plan extol it hig h ly whi l e ,
other s have returned to t h eir for m er custom of a

hearty m eal in the m o rning .
B re a kf a st in well t o d o A m e r ica nh ouseholds usuall y

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consists of s ever a l courses fruit cere a l eggs fi sh

,
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, , , ,
or m eat and p otatoes and w ar m bread or griddle , ,
ca k es or d o ug h nuts
, .
W h ether t h is is served in cour s es or al l placed on ,
t he tab l e at once depend s upon the service available

,
and t h e fam il y cu s to m I f one p air of h ands m u s t

.
pr e p a re a nd s erve t h e f o od t he v a riet y of dishes is ,
u su ally reduced and m any h ouse h olds w o uld b e better

,
o ff for such reduction L e t t he variety extend over

.
successive days but do not m ake bre akf as t as s ub

,
s t a nt i a l as dinner .
Tw o or three well m a de d i sh e s will supply t h e

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nee d ed food principles as well a s a dozen c o mp o un ds .
F a t is req u ired but cre a m butter and b a c o n should

, , ,
not all b e provided a t a s ingle m eal t o s upply it .
S t a rch is necessary but it i s n o t e ss ential th a t we get

,
it fr o m cere a ls p o tato a nd bre a d at the sam e time

, ,
.
P rotein we mu s t h a ve but we d o n o t need egg s a nd

, ,
chop s a nd fi s h a ll s erved f o r a s ingle bre a kf as t

, ,
.
A ttrac t ive table s ervice c o unt s f o r m o re a t bre ak

f as t th a n a t a ny o th er m e al A ppetite s are m o re .
2 H o m e S c i e nc e C o o k B o o k .
fick l e t h an a ft e r vigor o u s exerci s e l a ter in t h e da y '

Made di s he s o r co m po s ite f o od s are les s a ppetizing
, ,
than w h en s erve d at lunche o n o r dinner A sub .
s t a nt i a l cereal a b a n a n a an d a gl ass o f milk are so me

, ,
times a better prep a r a ti o n f o r the d a y t ha n a m ore

el aborate combin a ti o n O f foo d s .
H e avy m eats like s te ak s a nd chop s are s eldo m d e

, ,
sir a ble ; tripe liver a nd fis h see m le s s sub s t a nti a l ; the

, ,
m a in depen d ence sh o uld be pl a ced up o n egg s b a c o n , ,
cold m e a ts or simple form s of re h e a ting the remn ants

,
of a pr e viou s d a y s dinner ’
.
F ruit r a w or co o ke d is a lw a ys desir able for the

, ,
bre akfast t able a nd in cold we a ther w a rm s tewe d,
fruits are undoubtedly m o st a ccept a ble F ruit migh t .
be sub stituted for pot a toes occasionally as a n a ccom

p a nim e nt t o m e a t .
H ot dish es and substantial foods are m ore a cceptab l e

in winter th a n during the s um m er W e s hould r e .
member a l s o that everything cools rapidly o n a c o l d

, ,
morning a nd prec autions s houl d be t aken by the u s e

,
O f w a rm pl a tes and pl a tters to keep the food in go od
conditi o n .
The aver a ge breakf a st th e n may consist of the s e , ,
types of food
F r u it s fre sh or cooked according to qualit y a nd
, ,
season .
C e r e a ls dry hot cold or recooked like fried mu sh

, , , ,
.
B r e a d s hot c o l d t oas t s a n d gri dd le c akes

, , , ,
.
A ni m a l F oo d egg s an d S imple prep a r a ti o n s of fi sh

, ,
or m e a t .
D r i nk s coffe e ,coco a cereal co ffee t e a m il k o r

, , , , ,
W ater .
Fr u it .
3
F ru it .
F R U I T is water but t h at is p ure and t he

m ainly , ,
solid s are such as wil l aid in keeping t h e bod y in

h e al thy condition .
P erf e ct fruit is a l wa y s b e st s e rved in its nat u r al

condition Without cooking and without any ad d ition
, .
B ut fruit of t h e h ighest order is not a lwa y s obtainable ,
nor is fres h fruit a lways m o st e conom ical or digesti

b l e hence ot h er modes of s erving it m ust be d e vis e d
,
.
T h e m ark e t fluctuates a h oliday or a co l d wav e or , ,
long r a in a dd s a few c e nts to the cost of even t h e

,
com m on fruits w h i l e a da y or two ear l ier or l ater t h e y

,
m ay b e proportion a te l y l ow e r in price .
A p rudent housekeeper h as a reserv e supp ly for

suc h occasions ; w h en pric e s were low S he boug h t a
doub l e qu a ntity a nd now s e rves s tewed or baked
,
fruits S he m a y even anticip a te t h e season and bring

.
out a j ar of canned b l ueberries or blackb e rries j ust a s

t h e ne w crop ap p e a rs in t he m arkets S uc h fruits if .
properly canned and we ll aire d after being t a ken fr o m

t h e j ar are a l m ost as good a s w h en first c o oked .
W hen a quantit y of berries is boug h t the c h oic e r ,
sp e cimens m a y b e reserved to be eat e n as they are .
W a s h i ng B err i es .
O ne writer says of berries ' not ruin t h e ir

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DO
flavor by w ash ing the m this ma y a pp l y to t h ose
grown in our own gardens but not to those w h ic h
,
co m e fro m city m a rkets W h en we t h ink of t he m a ny

.
h a nd s a nd the cloud s O f du s t thr o ugh which most fruit

comes to us the lo ss of a litt l e flavor is t h e l ess evil
, .
There is a righ t and a wr o ng w a y of wa sh ing

berries ; they s h o uld n o t b e left s t a n d ing in a p a n of
w a ter in a w a r m kitchen nor be put in a c o l a nder and
,
water p oured through long enough f o r the sa nd on the

t o p l a yer to be w a shed d o wn through the wh o le m a ss .
G ently put a few at a tim e in a p a n of c o ld w a ter .
S hake o ut the clu s ters of curr a nts o r hull str a wberries

, ,
rinsing e a ch a s lifted fr o m the w a ter a nd the s a nd will ,
be rem o ved a nd s ettle to the bottom of the p a n Ra sp .
berries m u s t be ha ndled very carefully but blueberries ,
and gooseberries wil l bear quite severe tre a tm ent .
P r e p ar a t i o n
.
I n t h e preparation of fruits no utensils hould be S
used t ha t c a n di s col o r them o r inj ure the fl a v o r .
A g a t e or gr anitew a re woo d en or s ilver spoons a nd

,
silver knives a re be s t suited t o this work .
There is m uch f o r A meric a n s to l e a rn fr o m the

F r e nc h regarding their co m p o tes or fruits pre s erved
with littl e sug a r and m a de a s needed T oo l ittle c a re
, .
is given to the stew e d fruits and t h e y a re couse

,
quently despised I ndefinite qu a ntities of fruit sug a r

.
, ,
and w a ter are put toget h er in a pan (perh ap s a tin one) ,
w h ic h is p laced on the stove and l eft unti l it is con

v ni nt to remove it
e e T h er e m ay be so l ittl e wate r
.
t ha t t h e m ixture scorc h es r so muc h t h at it wo u l d

,
o
better p as s for ne o f t h e G erman fruit soup s ; while

o
sug a r is used careles sl y and the compound is eit h e r

,
unp al a t ably s o ur or icki s hl y sweet

S .
W hen c ook ed with acid fruits sugar l oses m uc h of ,
its s weetening power ; theref o re it is m o re economic al

,
t o a dd it af ter the c oo ked fruit ha s c oo led B ut m os t .
fruits ke e p thei r s ha pe better if cooked in a t h ick siru p .

5
W ater y fr uits i m proved b y t h e a dditio n of a

are
l ittle gelatin to t h icken t h e j uice afte r cooking This .
is m uc h to be preferred to a n e xcess of s ugar .
A tiny speck of sal t m a y b e used w it h good e ff e ct

in m ost stewed fruits .
Only t h e larg e r and m ost p e rf e ct fruits s h ou l d be

b a ked w h o l e .
B erries and s m all fruits are usual l y st e w e d rather

than baked but an afterno o n oven may be turned
,
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to good account in cooking them T h e fruit is put in .
a sirup or wit h a ltern a t e la yers of sugar and is c o v

, ,
ered closely and l eft in t h e oven for severa l h ours .
I n general m oderate h eat m ore l ik e the natural

, ,
ripening proc e ss is be s t for cooking fruits ; shape and

,
col or are better preserved a nd the natural flav o r is not ,
l ost F ruit juices h owever require l itt l e m o re t h an

.
, ,
thoro u g h scal ding p rovid e d t h e y a re a fterward kept

,
air tig h t
-
.
W h en it is not conv e ni e nt to cook fruit as soon a s

m ig h t see m desir a ble t h e preserving qu a lities of sugar
,
m a y be utilized and t h e fruit l eft covered with it for

sever a l h ours or over nig h t T h en a p art o f the juice .
.
m a y be drained o ff and cooked by itself if desired for

j e ll y T h e re m aind er of the fruit wi ll m a ke a n exce l
.
l ent ja m .
I t seem s a pit y to m as h fine berries to get t h e j uic e

for ice crea m when so m an y a re inferi o r in a ppe a r
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,
a nc e but a r e of good flavor and would an swer for

, ,
j uice alone O ften it is wi s er to prepare t w o or m ore

.
boxes at one ti m e and s elect the be s t to serve w h ole ,
and u s e the s m all er o r imperf e ct o nes fo r dis h e s in

wh ich t h e j uice only i s required .
S uc h j u ic e h as ot h er po s sibil ities b e sides ice cre a m -

and s herbet s I t m a y be used t o dilute the he a v y

.
cre a m before whipping f o r a filling f o r l a yer c ak e s or

c re a m pu ff s o r f o r m a ny gel a tin d e ss ert s o r to co o k
, ,
with t a pi o c a or rice or as the b as i s of fruit s oup s

, .
W hile fine fruit is be s t for cooking as well a s to

serve r a w imperfect or h alf ripe fruit will be p al a t ab l e
,
an d dige s tible when c a refully c oo ked ; if in s ipi d a S lice ,
or tw o of lemon a bit o f cinnam o n b a rk or a few

.
, ,
cl o ves m a y be cooked in the sirup a nd removed a fter

w a rd O ver ripe or decay e d fruit sh ould never b e
.
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used .
S ome housekeep e rs find it ea s ier to s tock their

S helves wit h rows of well fi ll e d j a rs o f fruit l ittle b y -
little rather th a n by wh ol e sal e canning Thus it i s e a sy .
to keep the t able s upplied with fr e s h s tewed fruit a nd at -
the s a me time fill a j a r or tw o The nece ss ary d ir e c .
ti o ns f o r stewing fruits and c a nning and preserving are

nearly identic a l P r e p a re t h e fruit carefully c oo k it
.
,
s lowl y but at s u fficiently h ig h te mper a ture to de s tr o y

,
germ s of d e ca y t h en keep them out by keeping t h e

—
air out .
O ften s e v e ral varieties of fruit m a y be combin e d a s ,
r a spberries wit h Curr a nt s a pples wit h pine a pple , ,
quince or barberries F ruits m a y b e combined in

,
.
s al a ds without number which serve equally we ll for ,
the fir s t course a t l unc h eon or the l as t a t dinn e r ; a nd

t h eir j uices sweetened a nd chilled or fr o zen m ake
, , ,
a n unli mited variety of refre s hing d e ss erts a nd be v

e r a ge s . S o m e of the m are m o re s a ti s fying wh e n
c ook ed wit h rice or cere al ; but the rich combinati o ns
wit h eggs or f a t in p as try a re n o improvement on
, ,
t h e S i m p l e r wa ys and t a ke tim e a nd he a t for their

,
pre p aration .
H o m e S c i e nc e C o o k B o o k .
cavity o f apple s with g ood minceme a t c o ver the t o p ,
wit h m eringue m ad e fr o m o ne egg whi t e a nd one

table s p o on o f pow d ere d s ug a r ; br o wn lightly in the
oven an d s erve .
App l e s B a k e d w i t h B u tt e r .
C o ver the bottom o f a gr a nite pie pl a te with butter ,
and m elt it La y in a pples (whic h h a ve been qu ar

.
t ered ,
pared and cored ) en o ugh t o fill the d i s h
, , .
S prinkle o ne ha lf cup of s ug a r over th em a nd cook

-
sl o wly in the o ven t ill ten d er O r m ake a s irup with .
two ounces of butter o ne cup of sug a r a nd o ne h alf

, ,
-
cup of water and baste w h ole a pples with it as they

,
are baking .
J e l l i e d Appl e s .
P a re a nd s c oo p out the center of fine a pples set in ,
a b a king pan put three s ee d ed r a i s ins or c a ndie d

,
cherries in e a c h cavit y with one te as po o n o f sug a r .
B ake covered till ten d er with o ut l os ing S h a pe c o ol , ,
pl a ce eac h apple c a refully in a cu s t a rd cup fil l the cup ,
with liquid l e m on or o r a nge j el l y ; when quite fi r m

turn out and surround wit h w h ipped crea m .
App l e S a u c e .
P a re and cor e apples and put in a granite kettle wit h

,
a litt l e water Cover closely a nd c oo k r a pidly till

.
s o ft about ten minutes R ub through a s tra iner a nd

,
.
sweeten I f the a pples are free from brui s ed or knurly

.
plac e s they need o nly m a s hing a nd will have a finer

flavor t h an wh e n sifted .
C o mp o t e of App l e s .
M ak e a sirup with one cup eac h o f sug a r and wat e r .

'
Fr u i t .
9
F l a vor with a bit o f l em o n peel or cinn a mon b a rk if

the a pples require it Core a nd p a re me d ium S ized
.
-
a pple s a nd c oo k the m wh o le in the sirup turning

, ,
over occ as i o n a lly W hen soft dr a in a nd fill the cent

.
, ,
ers with a bright red j elly or wit h c ho pped nuts a nd ,
r a i s ins A fter filling sprinkle with sug a r a nd gl a ze by

.
putting in the o ven for a few mom ents .
B a k e d App l e S a u c e .
P ut qu a rters of p a red a nd c o red a pple s in a deep

e a rthen j a r S prinkle wit h sug a r ad d a little w a ter
.
,
c o ver clo s ely a nd b ake f o r s ever a l h o ur s The qu a r

, .
ters will k eep their h a pe a nd be a rich red in c o lor

S .
M ol a s s es m a y be u s e d in pl a ce o f s ugar a nd w a ter .
F r i e d A ppl e s .
C o re a pples wit ho ut paring a nd cut cr os swise in ,
h a lf inc h slices Ro ll in fl o ur if very j uicy F ry or

-
. .
b ak e wit h p o r k ch o ps o r w ith s a u sage s O r d ip in .
m elted s a u sa ge f a t put in a s h all o w p a n a nd t oas t

, ,
o ne s ide and t h en turn and br o wn the other un d er the

,
g a s broiler .
A p r i co ts .
T his fruit m a y be substituted for p e a ches in m a ny

c as es W hen fre s h they m a y be c ook ed wh o le o r cut
.
,
in h a lves a nd s tewed in a sirup S o m e o f the pits o f .
the s tone cooked with the fruit give m o re fl a v o r .
D r i e d Ap r i c o t s .
W hen ev ap o r a ted the apric o ts o ften mu s t be soak ed

f o r an h our bef o re they c a n be w as hed cle a n Then
p
.
c o ver wit h c o l d w a ter a nd s o ak twenty four h our s -

.
The a ric o ts will t ak e up w a ter equ a l t o t h eir o rigina l

IO H o m e S c i e nc e C o o k B o o k .
w e ig h t Cook gently until plu m p and t e nder and add

.
,
s ugar after taking fro m t h e stove .
Ap r i c o t S i r u p .
R ub s tew e d dry apricots t h roug h a strain r a dding e ,
m ore water a s required S cald and a dd one f o urth.

-
cup o f sug a r for e a c h cup of S irup U se with gridd l e .
cakes o r boil d rice e .
B a k e d B a na na s .
F ill a s hallow baking dis h wit h bananas p e el e d and ,
cut in ha lves lengt h wise and crosswis

,
A llow one e .
leve l tablespoon of sugar one teasp o on of m e l ted ,
butt e r a few grains of sal t one teaspoon of l e m on

, ,
j uice and two tab l espoons of w a ter to e a c h banana

, .
B aste fr e quent ly wit h t he sirup a nd b a ke S l owl y ,
h al f an h ou r or ti ll bananas are red and sir u p t h ick

, .
S e rve h ot .
F r i e d B a na na s .
P e el and scrap e s m all fi r m bananas R o l l in cru mbs

p
.
b e aten eggs and cru m b s agai n; u t in a wire basket

, ,
and fry in d e e p fat for about t h re e m inutes S e rve .
wit h m eat in p la c e of p otato e s O r t h e y m a y be si m p ly.
saut ed in a l ittl e h ot butt er .
B l a c kb e r r i e s .
Th e s e r e quir e but l ittle s ugar . I f st wed too l ong

e
t h e s e eds b e com e bitter .
B lu eb err i e s .
P ick over and was h b e rries P ut o ne cu p oft he .
wat e r in t he kettl e for e ac h qu a rt of berri e s Cook .
r a pi d ly till every berry is bur s t W hen coo l add fro m .
o ne fourt h to o ne h alf cup of sugar for eac h quart

- -
.
‘
Fru it . I I
C h err i es .
R e m ove part or all of t he ston e s if possibl e T h is .
fruit stews quickl y and r e quires considerab l e sugar .
J e l l i e d C r a nb e r r i e s.
P ick ov e r and w a s h one qua r t of cranberri e s . P ut

in a granite kettl e wit h o ne p int of sug a r and one
cup
o f water Cover till th e y b e gin to boil then wit h a
.
,
wood e n spoon pre s s t he uncooked berri es under t h e

sirup W h e n a l l hav e burst pour into e art h en m olds
. .
W h en cold t he fr u it wil l b e j ell i e d and can b e tu r ne d ,
from t he m o l d .
S tr a i ne d C r a nb e r r y J e l l y .
Cook one quart of cranberri e s with o ne p int of

wat e r ti ll all a r e burst about ten m inut e s R ub
,
.
t h roug h a strain e r fi ne enoug h to r etain t he seed s .
A dd o ne pint of sugar a nd cook t e n m inut e s l ong e r .
P ut in m olds and c h il l .
C u r r a nt s
p
.
Di fine c l ust e rs of curr a nt s in beaten w h it e of e gg ,
t h en in powdere d sugar .
H alf ripe currants m a y be stewed like cranb e rries .
S tr a in e d currant j uice sw e e t e ned co m bin e s well

, ,
with slic e d banana s .
I) a t e s .
W a s h e ac h date separat e ly put on a pl ate place in , ,
a st e am er and cook for fifteen minutes

, .
D ates m a y be stew e d sifted and used much lik e

, ,
pu m pkin and qua s h S .
S te w e d F i gs .
U s e the who l e figs which co m e in bags and h a v e

1 2 H o m e S c i e nc e Cook Book .
n o t b e en pre s sed in p a cking enough to bre ak t h e m .
Rin s e a n d soak them in c o ld w a ter a n d pull them int o ,
S h a pe ; then put them in a s te a mer o r into a stew pan -

,
a d d a very little w a ter a nd let them ste am an h our o r , ,
until very s oft R emove them from the p a n boil the

.
,
sirup till thick s tr a in pour it over the figs S e rve

, , .
with whipped cream .
Go o s eb err i es .
R em o ve s tem s and blos s o m end s ; wa sh a nd s tew

with a l ittle w a ter Then a d d h alf a s much sugar a s
.
fruit or enough to m ake t h e m p alatable .
G r a p e s S pi c e d .
R em ove s kins st w pulp s tr a in out seeds and put

,
e , ,
pulp a nd kins together Ad d h a lf the weight o f the

S .
fruit in sug a r Tie a few cl o ve s all s pice a nd bits of

.
, ,
ca ss ia in a clot h and cook wit h the fruit for about h alf

an h ou r .
G r a p e fr u i t .
Cut across in hal ves a nd cut out a portion of t h e

center re m oving pit h a nd s ee ds The pulp m a y then
,
.
b e e a ten wit h a s po o n wit h out difficu l t y and with or

wit h out sugar as preferred .
L e m o ns a nd L i me s .
The s e a re m a inl y u s e d for bev e r ages and for fla vor

ing other foods .
M e l o ns .
C ant aloup s h ould be cut in h alves a cross a nd h a ve ,
t h e s eeds removed A lump o f ice is O ften put in e a ch

.
section but it i s better to chill them with o ut diluting

,
the j uice .
Fr u it . 1 3
A S prink l e of sugar or s al t will i mp rove a tast el e ss

m el o n .
Wa term elon s hou l d be chil l ed for ten or tw el v e

h ours before s erving Cut a cr os s and u t enoug h
. o
fr o m either end to m a ke the secti o ns s t and firmly .
S coop out the pink pu l p in c o ne sh a pe s wit h a spoon .
O r a ng e C u p s .
Cut o ranges in h al ves a nd wit h a spoon scoop out ,
the pulp and juice then scr a pe out the white m m

,
e
brane a nd s et the cu p s in a p a n of ice Cut M al a ga

,
.
gr a pes in h alve s and remove the seed s I f the skins .
are tough p eel the m before cu tting H a ve qual

,
. e
p a rts o f grapes and b a nana cut in s m all pi ces A dd ,

e .
the j uice of one lem on to t h e j uice of t h ree oranges ,
and s weeten it A dd also a d a s h of s alt F ill the

. .
or a nge cup s with the mixture o f fruits pour t h e s weet ,
ened j uice o ver the fruit an d put a spoonfu l of thick ,
whipped crea m on top S erv e ver y co l d . .
Pea ch e s .
I f to be s erved fres h pare a nd S l ic e t h e m j ust b e fore

,
s erving a nd sprinkle with p owdered sugar T h ey e

, . ar
not impr o ved by s tanding an d few fruits discol o r s o ,
quickly o n expo s ure to the a ir I f ripe a nd very .
j uicy p a re a nd h alve them fill the cavit y wit h sugar

, , ,
and cover with whipp e d cream .
Pe ar s .
B ak e wh ol e o r s tew like a ppl e s .
P i ne a pp l e s .
R em o ve every p article of k in W it h a s trong S .
pull the pulp a w a y fr o m the core S prin k le .
s ugar and leave f o r som e hour s befor e s e rving

,
.
I
4 H o me S c i e nc e C o o k B o o k .
P l u ms .
P ric k wit h a fork or ne e dle to prevent the skin burst

ing . S tew gently . A dd s ug a r as de s ire d .
P r u ne s .
P ick o ver was h in tepid water and s oak in col d w a ter

, ,
till plump from twelve t o twenty f o ur h o ur s H e a t

,
-
.
gr a du ally in the w a ter in which they were s o aked a nd ,
co o k S l o w l y cl osely covered till the s kin s a re s o ft

, , ,
letting the w a ter co o k a wa y till s irup i s thic k E x .
cept in som e o f the m ost acid v a rieties no s ug a r i s

needed M a ny prunes a re s o ric h in sugar t ha t a litt l e
.
le m on j uice is an improvem ent .
S tu ffe d P r u ne s .
S te a m l a rge prunes till tend e r but not too soft ; r e ,
m ove stone s a n d s tu ff wit h nuts a n d d a tes or raisins

c h opped fine R oll in s ugar T h ese a re improved by
. .
keeping for several d ay s .
wi nc es .
W ipe core put in a p a n and h al f cov e r wit h w a t r

, , e .
B ak e in a quic k o ven ad d sug a r when ne a rl y done , ,
a nd eat h t with butter O r s tew like a ny hard appl e s

o . .
R a i s i ns .
Wa sh soak and stew lik e ot h er dri d fruits O r

, , e .
while cooking a dd a n equ a l qu a ntity o f sliced apple ,
s o ak ed drie d a pple cr a nberries or apricots W hen , ,

.
u s ing r a isin s th a t l a ck fl a v o r s tew in grape j uice .
P revious s oaking a nd c o oking improves r a i s ins for

pudding s a nd pie s .
R a s pb e r r i e s .
E qua l qu antiti e s of currant s and raspberri e s cook e d

I 6 H o m e S c i e nc e C o o k B o o k .
C e r e a ls .
C ERE A a re fr o m tw o thirds t o t h ree f o urth s s t a rch

LS - -
,
a nd the b al a nce c o n s i s ts f pr o tein f a t w a ter miner al

O , , ,
m a tter a n d w o ody fiber S ince cere a l s a b so rb s ever a l

,
.
times their bulk of w ater w h ile coo k ing and milk i s

u s u ally e a ten with them the result is a food which i s ,
ab o ut three fourths w a ter A n alyses o f o a tmeal and

-
.
c o rn m e a l generally how a slightly l a rger proporti o n of

-
S
f a t th a n i s f o und in whe a t ; hence th o se gr a in s s h o ul d ,

-
be u s ed m ore freely in winter th a n in summer w h ile ,
w h e a t and rice are better f o r w a rm weat h er .
The gre a t v a riety of prepared cere al s displ a yed in

o ur grocery st o res indic a te s the fav o r in which they
a re held Through the ingen ity o f the miller s
. u ,
b arley c o rn o a ts rice rye and wheat a re prep a red in

, , , , ,
m any di fferent f o rm s .
I t i s not w i se to try to gr a tify the notions o f dif

fer e nt members o f a f a mily f o r the v a ri o u s cere a ls
every m orning W h a t a pr o ces s ion of do uble boiler s
.
w o ul d be require d R at h er h a ve som e r o t a ti o n
through the di fferent da ys o f the week W ith t h e .
gre a t v a riety of prepared gr a in s in the m arket it is

quite p o ssible to h ave a di fferent on e every m orning
for a fortnight .
The uten s ils to be ch o sen for c o oking mushes re
q ire some a ttention No t o nly are the cere al s t o b e

u .
c o mbined with w a ter but u s u ally a re to be c oo ke d

,
over w a ter Wh en a do uble b o iler i s n o t a v a il able a

.
,
tin p a il c a n be u sed if pl a ced o n a trivet t o r a ise it

fr o m the b o ttom o f the k ttle of water A not h er way e .
Ce r e a l s .
i s to place the dis h cont a ining the cere a l s a l t a nd a , ,
litt l e l ess th an the u s ua l quantity o f b o iling water in a

s tea m er and cook til l tender .
F ro m a s hal lo w dis h even if covered there is m o re

, ,
ev a por a tion th a n fr o m a deep o ne but a l a rge qu a ntity ,
o f cereal co o ked in a deep dish will p a ck d own so

s o lidly th a t the l o wer p a rt m a y be s tiff a nd unp a latable .
H ominy cr a cked w h e a t a nd the coar s e r grains

, ,
mu s t be picked over bef o re c oo king and are not ,
h a rmed by w a shing and so aking The finer for m s .
m a y be sifte d for a ll gr a ins a re li a ble to inv a sion s by

,
in s ect s A ll t h e prep a red cere a ls a re better if cooked for

.
a longer time th a n t h e u s ual printed dir e ction s indi

cate D ouble the time given on most packages i s
.
n o ne too l ong t o make the grains w h oleso m e and pala

table I t i s h a rdly pos s ible to cook a ny gr a in too
.
long C oa r s e o atmeal a nd cr a cked w h e a t shoul d be

.
cooked sever al h our s t h e previ o us da y to b e fit for

bre a kfast .
I t is important to s tart wit h the right proportion of

water in m aking m u s he s for t he s tic k y c o n si s tenc y O f
,
the c o oked gr a ins m ak es it di fficult t o ad d m o re after

the process i s begun a nd it i s not ea s y to dispose of
,
any if too m uc h is used at first T h e pr o per quantity .
o f water depends upon t h e n a ture O f the grain the ,
s ize of it s p a rticles and upon the di s h in which it is

,
cooke d .
The o bj ect in cooking cere al s i s t o provi d e for the

ab so rption of water and the th o r o ugh c o oking o f the
s t a rc h ' The l a rger a nd drier t he gr a in the m o re ,
tim e i s required to a ccompli sh the se re s ults W hole .
grain s are improved by soa king in c o ld w a ter To .
prevent t h e form ati o n o f lump s finely gr o un d prep a ra,

1 8 H o m e S c i e nc e C o o k B o o k .
tion s m a y be mix e d wit h co l d w a ter first A ll ot h e r s .
s hould be put into boiling w a ter .
O r d inary o a tm e a l needs four ti m e s it s bulk of water ,
cr a cked wheat a little m ore The rolled grains r e

,
.
quire but twice t h eir bulk B eing cru shed th e y e x .
p o se m uc h m o r e s urf a ce t o the acti o n of the water

a nd h eat and theref o re m a y be c o oked m ore quickly
,
t ha n the cr a cked oats .
G r anul a ted whe a t prep ar a tion s (a nd their nam e i s

legi o n ) will need ab o ut f o ur time s as much w a ter a s
cereal a nd m ust be m ixed carefull y to avoid l ump s
,
.
Corn me al likewi s e requir e s thre e or four tim e s it s bul k

-
of water and s h o uld b e cooked for hours to be p al a

,
table and digestible U s e one tea s p oo n of salt t o e a ch

.
quart of w a ter H ave the w a ter boiling h ot add t h e

.
,
cereal gr a du ally letting the mixture cook rapidly for

,
a few minutes Then p la ce over b o iling w a ter t o cook

.
s l ow ly for a l ong time covered and without stirring

, .
R ice can b e cooked in a la rge qu a ntit y of w a ter and

drained whic h le a ve s the gr a in s separate a n d di s tinct
, ,
but this i s wa s t e ful unle ss the wat e r is u s ed in thick

e ning a so up .
O f the sever a l cere als a lre a dy cooked which m a y be ,
s e rved directly from the p a ck a ge or a fter s lightly

he a ting not h ing need be s aid h ere except th a t they
, ,
a r e convenient for emergencie s a nd s ee m wel l a dapted
to the u s e O f so m e individu al s who c a nnot enj o y oth e r

preparations .
Cereals a re someti m e s cooked in s trained fruit j uice , ,
in m ilk or in so up stoc k when it i s de s ir able to give

,
v a ri e t y or increa s e the nutriment F ruit m a y be .
co o ked with the gr a in s ; r a isins dates and a pples are , ,
b e st suit e d for this purp os e .

C e r e a ls . 1
9
F r e s h or cook e d fruits are e xc e ll e nt a cco m p

a ni
m ents to t he breakfast cereal s .
F or hot we a t h er c e real s are O ft e n m ore attractiv e

serv e d cold T h ey S hould be cooked the previous d ay
.
and m olded in individu a l or f a ncy sh apes E ven if .
s e rved h ot a m oderate l y sti ff m us h wil l take t h e S h ap e

o f a m old if it can s tand t h ere for fift e e n m i nutes
befor e being turn e d out to s e rv e .
M u s h B al l s .
S eason pint of m us h l e ft fro m br e akfast wit h

o ne
m ore sa l t if n e e ded a d ash of pepper a nd a few drop s
, , ,
of onion juice S h a p e in s m al l balls dip in m elted fat

.
, ,
and bake in a h ot oven O r r o l l in egg a nd cru mb s .
and brown in h ot fat S erve in p l ac e of potato . .
App l e F a r i na .
I nto one pint of boil ing water sal t e d stir one , ,
quarter cup of farina A s soon as thickened slice in .
two good si z ed appl s and cook for one hal f h o ur or

e ,
-
ti ll t h e app l e s a re s oft T h is m y b e m ol d e d and . a
served wit h w h ipped cream as a d essert .
B a r l ey a S tr a s s b u r g
la .
P our boiling w a ter ov e r h alf a cu p of p e arl bar l e y ,
and dr a in dr y Mel t o ne tab l espoon of butter in a

.
st e w pan ; add t h e b a rl ey and l et it cook unti l sl igh tly

-
,
browned and it h as absorbed t h e butter T h en add .
o ne qua r t of t h i n stock and l et it boi l until tender and
dr y S e ason wit h sal t and serve a s a veg e tab l e

.
,
.
H u l l ed C or n .
B oil t h e whol e k e rnels of y e llo w corn in soda wat e r

or ly e fro m wood as h es till -
t he h ulls loosen . A ll o w
one t ablesp o on of s od a f o r e a c h qu a rt of c o rn T h en .
w as h in c o l d w a ter rubbing o ff the hull s B o il the

, .
c o rn till tender ch a nging the w a ter once o r twice a t

,
fir s t .
F ew c a re t o t ake thi s trouble s ince the corn already ,
h ull e d c an be purc ha sed in m os t l a rge town s .
H o m i ny .
P ick over w a sh and ,

soa k over nig h t in an e qu al
,
me as ure o f c o l d w a ter S tir int o a d oub l e m e a sure of

.
r a pidly boiling salted w a ter and c o ok f o r ten m inutes ;

,
then put int o a ste a mer a nd s tea m for sever a l h ours .
H o m i ny C a k e s .
B re a k up one cup of c o ld cooked hominy wit h a fork ,
a nd be a t in one egg a nd one t ablespoon of m elted

butter . F ry like griddle cakes .
C o r n M u s h o r H a s ty P u d di ng .
Mix o ne cup of corn me a l wit h o ne cup of col d water

-
and stir into one pint of salted boiling water I f t h e .
m e al is very co a rse a dd a s m a ll qu an t ity o f w h ite fl o ur

to m ake a smoot h er mass for s licing W hen thick .
place in a st e a m er and cook for severa l h ours A cup .
of corn m eal (costing one cent ) c oo ked for sever a l

-
h ours wil l fil l a brick loaf bread p a n wit h mus h T h e

-
.
pan should first b e rinsed wit h cold w a ter a nd t h e sur

face f t h e mus h afterw a rd smo o thed wit h cold water
O .
Wh en col d t h is is a s ol id m as s ready t o cut in s lices

and fry O t h er c e reals m a y be prep a red in the s am e
.
w a y B aking p owd e r can s m y be used for m olds

. a .
Fried Mush
p
.
Di each slice in flour an d c oo k in salt pork f a t in a

Cerea ls . 2 I
frying pan or dip in melted f a t a nd broi l

-
,
u nder the
gas fl a m e .
B o i l e d Ri c e .
P ick over a nd w a sh one cup of rice put into two ,
quarts or m o re of r a pi d ly b o iling s alted water S tir .
at first to pre vent a n y grain s fro m s ticking to t h e

botto m f t h e kettle L et it b o il f a st for twent y
O .
minutes or m o re until t e nder Then dr a in t h or o ughly .
and serve pl a in or u se for croquettes ti mbales etc

, , ,
.
O ne cup o f ra w rice will wh e n cook d n arl y fi ll a ,

e ,
e
quart m e asur e .
S pans i h Ri c e .
F ry h al f a cup of rice in a litt l

butter unti l it turns e
a light brown Then p o ur on ne arly one qu a rt of

.
boiling w a ter and boil t he rice until s oft F ry two .
large onions four l arge tom a toes and t h ree gr e e n

, ,
p e ppers until soft A dd t h is to the boiled rice j ust

.
befor e serving A dd salt if n e c e ssar y and s e rv e h ot

.
,
.
T u r k i s h Ri c e o r P i l a u
p
.
W a sh one cup of rice a nd put in U p er part of do u ble ,
boil e r with t h ree cup s of stock and s trained to m at o .
Cook rapidl y directly over t h e fire for ten m inutes ;

t h en pl a ce over water and cook till th e rice i s tender .
S eason wit h butter o nion j uice salt a nd pepp er S erv e

, , , .
wit h stewed l amb or c h ick e n .
Ri c e T i mb a l e s .
P ick over and was h o ne cup of rice a nd boi l in a

l arge quantity of s alted w a ter until nearly tender .
D rain t h oroughly a nd p ut in a d ouble boiler wit h one

cup of t o m ato o r curr y sauce L et it cook gently til l .
the sa uce i s a bs o rbed ten to twenty minutes th e n , ,
pack in ti mbale m o ld s and keep in a warm pl a ce until

ready to serve Turn out aroun d a pl a tter o f meat
. .
Ri c e S u r p r i s e .
B oil one cup of rice in two quarts of boiling wat e r

til l tender drain a nd while warm line a m o ld F ill
, , .
‘
wit h one pint of cold m e a t well sea so ned a nd m oi s tened

with o ne cup of tomato s auce o r with o ne cup o f soup ,
s tock mixed wit h one beaten egg Cover wit h the .
rice a nd st e a m or bake in a p a n of w a ter for a bout

forty m inute s Turn from th e m old and s e rv e w it h
.
to m ato sauce .
S w e e t Ri c e .
B oi l one cup of rice in three pints o f wat e r unti l

e v e ry gr a in is di s solved a nd the w a ter d isplaced b y
t h ick p a ste of rice S tir into it one cup of sug a r rind

.
,
of one l em on and o ne tea s poon o f salt B eat one h al f

,
.
-
cup O f cream to a sti ff frot h and s tir it into the rice .
Then mix in one h a lf cup of pr e serve j uice whic h -

,
s h ou l d be a bright color P ut into m o l ds . .
Ri c e C r o q u e tt e s .
S te a m one cup of well wa s hed rice in o ne pint of -
boiling water or milk a nd w a ter unti l very soft A d d

, ,
.
,
whi l e h ot o ne teaspoon of butter the well beaten yo l k

, ,
-
of one egg a nd a littl e ho t mil k if it needs m ore m oi s t

,
ure W hen co o l S ha pe into sm al l ov a ls roll in cru m b s

.
, , ,
dip in egg roll in crumbs ag a in a nd fry O r aft e r

, ,
.
,
S h a ping pre s s the thumb into the center of eac h and

, ,
put in two boiled raisins or c a ndied cherrie s or half a ,
te as poon of j el l y Clo s e the rice o ver the c e nter roll

.
,
in cru mbs dip in egg ro l l in cru m bs again and fr y

, , ,
.
colore d a nd m o l d y W h e n only part of a ye as t cake i s

.
used if it i s cut O ff s qu a rely the rem a inder may be

,
wrapped s m oothly in t h e tin f o il a gain and kept a

littl e longer .
I t s e em s to be an O pen que s ti o n whether it is m o re

desirable to u s e a smal l porti o n of y e as t and all o w the
doug h to ri s e f o r a l onger ti m e or a l arger porti o n o f
,
y e ast a nd t h us do the work m ore quickly U ntil t h e .
scienti s ts work out this que s tion f o r u s the h ouse

keeper wil l find it convenient to vary the qu a ntity of
y e a s t according to conditions .
T he thre e import a nt points to consider a re t h e tim e ,
temperature and quantit y of yea s t ; w h ere one must

,
b e diminished the ot h ers s h ou l d be incre a sed

,
.
F er m ent a tion is hindered by the pres e nce o f s al t ,
but ha s tened by a s m a l l quantity of s ug a r .
A l arge a mount of sug ar m akes the d o ug h s o d e ns e

t ha t the y east c ann o t expand readily A n exces s of .
s h o rtening or a n undue qu a ntit y o f flour h a s m uch

t h e sam e e ffect .
The liquid m ay be m ilk or wat e r or h alf of each, .
T he m i l k supplie s small quantitie s of sugar a nd f a t

and nitrogenou s m atter and pre s um ably produces a
,
m ore n o urishing loa f th a n t ha t whic h i s m a d e wit h

water S kim m ed m ilk c a n be turned to g o o d a ccount
.
for thi s purpose .
I t is desirable t o h a ve t h e liquid w a rm th a t t h e
dough m a y ri s e m o re r a pi d ly a nd th a t t h e f a t s ug a r
, , ,
and s alt may re ad ily blend with the ot h er ingredients .
W hen the liquid i s co ol enough s o there i s n o d anger

of co o king the ye as t (below 1 0 0 th a t is ad d ed a nd
°
t h oroughly mixed through the liqui d a nd next s u ffi cient

,
flour is worked in to give the desired con s i s tency .

Bread . 2
5
B r e ad flour di ff e rs fro m pastry flour b y containing a
l ar ger p rop o rtion of gluten th o ugh b o t h a re c h iefl y,
starc h T he nutritive val ue of a flour depend s la rgel y

.
upon t he a m ount of gl uten or nitrogenou s m atter

w h ic h it contains B e c a use of the pr e sence of gl ut e n
.
,
w h eat furnis h e s t he b e s t flour for y east dough s .
Wh en m oist e ned t h gl ute n is adhesiv e a nd t h us

,
e
retain s t h e gas bubb l es for m ed b y t h e yeast in muc h

t h e sam e w ay that egg w h ites when the y are beat n , e ,
gat h er in air .
There is suc h variation in flours t ha t it is i m p ossib l e

to give ex a ct recipes for d o ugh s but i t is eas y to l earn ,
certain gene r al proportions a nd xperience m u st teac h , e
t he rest S e ven eig h t h s of a m e a sure of br e ad fl o ur

.
-
wi ll m ake a do ug h as sti ff a s a fu ll measure of p astry

flour A simp l e formula wil l be h elpfu l in int rpret
. e
ing recipes w h e re t h e exact quantities of flour or l iquid

are not stated .
O ne m easure of flo u r to one of l iquid m akes a

batter .
Two m easures of flour t o one of liquid giv e s t h e

u sual m u ffin mixture .
T h ree m easures of flour to one of l iquid m ak e s a

soft doug h but o ne that m a y b e kneaded
,
.
F our m easures of flour to o ne of l iquid is t h e u su al

proportion for doug h s to b e ro ll ed t h in l ike pastr y or
cooki e s .
B a tters and mu ffins can be s tirred wit h a spoon .
D oug h s are m ixed mor e thor o ughly a nd e asil y with a

knife .
The proc e ss of m ixing bre ad S h ows in t he soft e r

s t a ges the batter , a nd dr o p batter or m u ffi n mixture ,
.
A S p onge is about h a l f wa y b e t w een thos e

“ '
-
stages . H alf the qu a ntity O f flour to be u sed i s

mixed wit h the liquid a nd thi s i s a ll o wed to ri s e till
foamy when the remainder o f the flour i s a dded T h e
,
.
a dv a ntage O f this d ivision is that a little less fl o ur i s

required since the fir s t h a s time a nd room to swell
,
b e f o re the s econd is put in The proce ss is som e what

.
S hortene d becau s e in the first s ta ge t h ere is le s s r e

,
s i s t a nc e f o r the y e ast t o overcome and the whole

,
sponge bec o me s y e a st for the s econd s t a ge .
M a n y o ld recipes for mixing bre a d give d ir e ctions

for rubbing s h ortening into the required qu a ntity of
flour and t h en a dding the o ther ingredients a nd
s u fficient l iquid to m a ke a d o ugh t ha t c a n be kneaded .
This is a t be s t a long and awkw a rd proce ss a nd not h ,
ing is g a ined by it in ye a st doughs when the l iquid

sh ou l d be warm and c an be used to m el t the f at .
E xcept in raised cakes l ittle or no fat is required in

,
y e as t doughs .
I t is custo mary t o knead dough w h en first m ixed

j ust en o ugh t o be cert a in th a t a ll ingredient s a re thor
o ughly blended Then it is put back in t h e bowl
.
( eart h enw a re gives the dough a m ore even te m per a ture

t h an tin ) and covered w h ile it is rising S o meti m es .
the unc o ver e d di sh is pl a ced in a bread raiser where it ,
wil l be surro u nded by m o ist w a rm a ir or t h e s urf a ce

,
o f the d o ug h is brushed over wit h m elted f a t These .
precauti o ns a id in preventing t h e for m ation o f a dry

crust caused b y the ev a p o ration of the w a ter o n t he
surface during t h e proce s s of rising Wh e re the bre a d
.
raiser is not p os s ibl e t he bowl containing t h e dough

,
may be set in a pan of warm water w h ic h is c h anged

to k e ep an even temperature I f t h e doug h m ust
.
s tand ov e r nig h t in a c oo l kitc h en t h e bowl i s fr e

,
B read .
7
q ue nt ly wrapped in a blanket to prevent the escape
of h e at .
Ti m e is often wast e d in kneading dough thoug h it ,
s e e m s to be a greed t h at some kneading give s a better

texture to t h e bre a d .
A fter t h e doug h h a s doubled in bulk it mu s t b e

s ha ped for baking a nd s hould b e kneaded en o ug h to
bring it into good S hap e and to redi s tribute the a ir
bubb l e s whic h ha ve run together and form e d l arger
ones N o flour S hou l d be a dded a t t h is st a ge f o r
.
,
muc h tim e is required to w o rk in a little flour a t thi s

point I t is better to dip the fingers in m elted f a t if
.
t h e dough inclines t o stick or m ilk m a y be u sed ,
instead o f t h e butter F irst m ake sm o ot h round ball s

.
, ,
then by gentle rolling and pressure t h e fing e r rol l m a y

be m ade then continue the rolling ti ll t he strip s can
,
be twisted or serve as stick s for s oup

,
.
W h en r o lls a r e to b e cut out and folded it is u n ,
n e ce s sary to kn e a d t he dough for t h e pre ss ure o f the

,
ro l ling pin wil l equ alize the air bubbles I nste a d of .
m aking t h e doug h for rol ls ric h wit h butter o r l ard it ,
i s wi s er to bru sh over the o ut s ide o f t h e r o ll s with

m e l ted f a t wh e n t h e y are put in the p a n .
T h e doug h mu s t b e allowed to a g a in doub l e in bulk

and then it i s r e ady to b ak e .
F or fancy bre a ds make a S ponge first and let t h e ,
mixture rise t h ree tim e s F or bread a dd al l the flour

.
at once kne a d slight l y and let ri s e til l d ouble in bulk

, ,
.
The b aking of bread is a n import a nt p a rt in it s

m a nuf a cture I n general y e as t doughs h a ving risen
.
,
before being put in t he oven wi ll bear a higher d egree

o f h e a t at first t ha n other d o ughs Large l oa ve s r e .
quire a m ore moderate oven than rol ls in order that ,

2 8 H o m e S c i e nc e Co ok B ook .
the h e a t m a y pen e tr a te evenly but they must remai n ,
a su ffi cient time t o r a ise the center of the l oa f to a

degree of heat th a t will in s ure the de s tructi o n o f the
yea s t A m o derate temper a ture O ften wil l al l ow t he
.
dough t o continue rising a nd s our in the ov e n E ven .
in pr a ctic a l every d a y c o okery it i s e ss enti al t o reme m

-
ber that y e ast m ust be tre a ted like oth e r form s of

plant life W hen we want a s eed t o gr o w w e m ust
.
provide s uitable te m perature t h e right kind of s o i l , ,
a nd su fficient m oi s ture A fter the w o rk of t he y east .
is done a nd a pu ffy m a ss o f dough is t he r e s ul t t he

, ,
vit a lit y of the y e as t m u s t be entirel y destr o yed b y

great h eat .
B r ea d O ne L oaf .
O ne cup of milk or h a lf m il k h a lf water one half , , ,

-
tea s poon e a c h of salt a nd sug a r from o ne f o urth t o ,

-
one who l e y e as t c ake a ccor d ing t o tim e so ft ened in , ,
water a nd about thre e cup s of bread fl o ur Mix thor

,
.
o ughl y a nd knead into a s m oot h dough L et ri s e til l .
d oub l e S hape p ut in p a n ri s e a gain and b ake I f

, , , , .
preferred thi s qu a ntit y m a y be s h aped into a do z en or

,
a dozen and a h alf ro l ls .
Water B r ea d w i th D ry Y ea s t ,
.
A t no o n soften a dry y e a st c ake in a cup of warm

,
w a ter and stir in a cup or m o re f fl o ur c o ver and O , ,
leave in a w ar m pl a ce til l nigh t w h en it will be lig h t , .
I n t he bre a d pan put a quart of w a rm water two ,
te a spoons of s alt two t ab l esp o ons of s ug a r an d t w o

, ,
of butt e r t h e cup of y ea s t and en o ugh flour w h ite or

, , ,
brown to knead about three quarts

,
—
.
I n the m orning divide the d o ug h into loave s and ,
rolls put in pans to ri se a g a in a nd b ake

, ,
.
B r ea d .
9
E nt i r e Whea t B r e a d .
S cald one cup of m ilk and m e l t in it o ne t e aspoon of

butter and half a te a spoon eac h of sugar a nd salt .
W h en coo l add h al f a cak e of co m pre s sed y e a st

, ,
soft e ned in one fourth cup of l uk e warm water S tir

-
.
in flour to m ak e a doug h s ti ff enoug h to keep its s ha p e

betwee n two and t h ree cup s S tir and cut it t h or .
oug hl y wit h a broad b l ad e d knife but do not kn e ad it

-
,
unti l aft e r it h as ris e n to do u b l e its bulk and ready to

b e s h aped into a long s m al l ro ll for baking D o not
,
.
bak e it in a l arge t h ick l oaf L e t t h e rol l rise unti l

, .
l igh t and doub l e in size and b a k e in a h ot oven about

‘
h alf a n h our Mix in t he m orning and it w ill b e r is e n

.
,
and baked before dinn e r .
E nt i r e W h e a t B r e a d w i t h W h i t e S p o ng e .
G rah am or r y bread c a n b e m ad e in the s am way

e e .
O n cup of war m m ilk one hal f teaspoon eac h of

e ,
-
salt and sugar one h alf yeast cak e softened in ne

,
-
, o
fourt h cup of water Mix wit h one and one h alf cup s
.
-
of w h ite flour L et t h is rise unti l l ig h t and t h en stir

.
,
in enough w h o l e w h eat flour to m ake a d oug h that

could be kneaded L et it rise again ti ll doub l e in bu l k
. .
Then s h ap e into a l oaf rise and b ake , ,

.
O ne f o urt h cup of m o la ss es m a y be m ixed wit h t he

-
l ight sponge when t h e w h ol e w h e a t flour is added .
O a tm e a l B i s c u i t o r B r ea d .
O ne cup of rolled oat s one tab l espoon o f l ard and a , ,
little s alt P our on two cup s of b o iling water L et it

. .
stand till luk e w a rm ; then a dd one h alf cup of mol a s s es -
and o ne ye as t cake and flour en o ugh to m ol d L e t it

, .
ris e t h e n s h ap e rise again and bak e

, , .
Ro l l s .
I n a bowl put one t abl e spoon of butter o r l a rd one ,
t a ble s p o on o f sug a r o ne te as po o n of sa lt a nd o ne pint

, ,
o f s c al d ing hot milk W hen c o ol if to rise over .

,
night a d d one qu a rter ye as t c ake so ftened in a little

,
-
,
w a ter a nd three cup s o f flour I n the m o rning or

,
.
,
when light a dd t o this sponge a b o ut three cup s m o re

,
o f fl o ur o r en o ugh to kne a d L et rise till d o uble in

,
.
bulk Then ha pe put in p a ns rise a g a in and b ake

. S , , ,
.
C r u m p e ts E ng l i s h M u ffi ns
or .
Mix like roll s without a dding the second lot of flour .
B ak e in mu ff n ring s on a h o t gri dd le a n d turn when

i ,
h alf d o ne The mu ffin s m a y b e m ad e a little sti ff er

.
an d be s h aped with the hands .
R a i s e d M u ffi ns .
Mix a nd ri s e li k e rolls wit h out adding fl o ur t h e s ec o nd

tim e W hen light add tw o or three egg s y o lk s a nd
.
,
whites be a ten s ep a r a tely B ake in gem o r mu ffi n p ans . .
Chi ic k B r ea d .
U se t he s a m e prop o rti o n s as f o r rolls but incre a se ,
the quantity of ye as t u s ing tw o o r three c ake s Thu s ,

.
it m ay be m a de a nd b aked in tw o h ours .
Br ea d S ti cks
.
U s e well risen ye a st dough th a t which i s m a de wit h

-
,
milk preferred S h ap e in sm a ll b all s then r o ll int o

.
,
stick s a f oo t long D not let them t o uc h e a ch o ther

. o
in the p a n while rising B ake till cri s p . .
S w e di s h R o l l s .
Take enough dough to make o ne s m all l oa f roll o ne ,

of sugar o ne h alf teaspo o n of salt o ne cup of s c a lded

,
-
,
m il k one qu a rter to one ye as t c a ke (a cc o r d ing t o

,
-
tim e ) and o ne pint of flour L et ris e till d ouble in

,
.
bulk .
Ad d one half cup of sug a r m ixed wit h one quarter

- -
te as poon of spice one qu a rter cup of fruit a nd ne a rly ,

-
,
o ne pint of flour K ne a d well let rise a gain S hap e .

, , ,
put in p a ns let rise a nd b a ke , , .
O mitting the fruit and a dding one egg the sam e ,
d o ugh m a y be us e d for raised d oughnuts .
' w i e b a ck .
S c a ld n cup of m i l k ; w h en l uk e war m disso l v e in

o e
it one yeast c ake h alf a te aspoon of s alt and fl o ur , ,
enough t o mak e a soft dough L et it rise until light ; .
then stir in o ne quarter cup of m elted butter one ,
qu a rter cup of sug a r a nd o ne e gg unb e aten , .
Mix t h oroughl y an d ad d enough m o re fl o ur to shap e

it in t o a l oa f L et it rise in t h e pan until very light
.
,
then b ake in a quick oven a nd when nearl y done ,
bru sh over wit h sug a r dissolved in m ilk Wh en cold .
cut in one half inc h thick lices a nd l et t h e m co l or and

- —
S
dry in a m oderate oven .
G e r ma n C o ffe e B r e a d
'
Cr e am tw o third s cup of w h ite sugar one egg and

-
, ,
two ounces of butter W ork int o t h is one pint o f l ig h t .
d o ugh such as is ready t o m ol d into lo a ves The

, .
secret o f s uccess is in t h e thorough mixing The .
result must be a creamy smo o th b a t ter only to be , ,
h a d b y beating P our into a sh all o w buttered cake .
p an S ift s ugar and cinna m on over the top B ake

. .
twenty minut e s and e a t warm .

B read .
33
C he e s e R o l l s .
I nto l ig h t bread doug h work a tab l e spoon of butt r e .
M ake into round cakes wit h a biscuit cutter S pre a d .
grat e d c h e es e ov e r t he top s fr e ely ; doub l e and b ake

w h en very l ig h t ag a in T h e se are particular l y nic e
.
w h e n sma ll and cris p and s e rved wit h salad , .
R a i s e d D u mp li ng s fo r S t e w s .
B r e ad do u g h m ad e wit h s h ort e ning and w ell risen

may be cut in s mall s h apes and cooked with a m e a t
st e w for du m p l ings L et t h em ris e a littl e while after
.
s h aping put into t he boi l ing st e w cov e r c l os e l y and

, , ,
cook fift e e n m inut e s .
F r i e d B r ea d S ti ck s .
T h ese a r e made by sh aping the raised bread doug h

into sm a ll pip e ste m rolls A fter they ha v e risen
-
.
again til l v e r y l ig h t dro p th e m into h ot f a t and cook

,
til l b r o wn.
R a i s e d G r i dd l e C a k e s .
Mix one cup of war m mi l k o ne tab l e spoon of butt e r , ,
one te a spoon of sugar one half te a spoon of salt o ne

, ,
fourt h y e ast cak e a nd one cup of flour L e t it ris e

, .
over nig h t ; in t h e m orning add one egg yol k and ,
w h it e beat e n s e parately .
B uckw h eat flour o r half corn m eal and h al f wh ite

,
-
flour m a y b e us e d in t he sam e wa y
, .
34 H o m e S c i e nc e C o o k B ook .
Q u ick D o u ghs .
G e ne r a l D i r e c t i o ns M i x i ng
fo r .
A rr ange fire and d i s hes for co ok ing measure ver y

.
, e
thing before mixing a ny s ift dry m a terials a dd liquids

, , ,
m ix th o roughly a nd c o ok imme d i a tely

,
.
Two or three even te as poons of b aking p o wder

u s u ally are equal in le a vening f o rce to one r o unding
te a spoon o f cream of t art a r an d one h alf leve l te as poon -
of so d a o r t o o ne h alf tea s poo nf so d a when u s ed wit h

,
-
O
one cup o f s o ur milk o r one cup of mol a sses a nd changes ,
in recipe s m y be made a ccordingly

a .
The u s e o f sour mil k has b en condemned becausee
of the tendency to u se a n exce ss of s od a with it B ut .
thick sour mi lk s not so vari able in a ci d ity a fter all

,
I ,
and t h use o f one ev e n te a sp oo n o f s od a with each

e
pint of such milk is s a fe a nd s a ti s f a ctory S od a i s .
cheap a nd sour m ilk i s al s o while cre a m o f t a rt a r a nd

,
bak ing p o wder a re xpen s ive so th o se w h ose inco m e

e ,
is li mited do well to m a ster thi s proce ss .
F or the convenience of the a ver a ge famil y the fo l

l owing recipes al l have a pint of fl o ur or me al as their
basis S m aller or l a rger qu a ntities are ea s ily m ad e
. .
O nc the general proportions a nd the o ffi ce of e a ch

e
ingredient a re learned it is e a sy to m ake m a ny v a ri a

,
tion s The process o f mixing i s pr a ctic ally the s am e

.
in all cases T h e ingredients a re me ntioned in t h

. e
order in which they a re to b e put t o gether The flour .
is sifted before m e a suring and s ift e d again to m ix t h e

ot h er m at e rials wit h it .
Chi ic k D o u gh s .
5
B u tt e r beef drippings or ot h e r fats

, ,
may be s d
u e
according to t h e a ppro p riation for expenses .
B i s cu it .
S ift tog e t h er one pint of flour t h r e e t e aspoons of ,
baking powder one half teaspoon O f sal t R ub o ne

,
-
.
tab l espoon of shortening into the flour Mix a s soft as .
can be h a nd l ed with two t h irds cup of m i l k or wat e r

-
.
R oll cut and bak e

, ,
.
Ch i c k D u m p l i ng sS te w s fo r .
L e av e out the shortening in t he biscuit doug h and

u s e eno u g h m ilk to m i x soft ; drop fro m t h e spoon into
t he boi l ing st e w co v e r and cook rapidly for ten m inutes

, ,
.
Mu fl
i ns .
S ift tog e t h e r o ne p int of flo u r two t e as p oon s of ,
baking p owd e r o ne half t e aspoon of sa l t and one

,
-
,
tabl e spoon of sugar A dd one tab l espoon of s h ort e n

.
ing m e l t e d o ne b e aten egg and o ne cu p of m il k Mix

, , .
t h orough l y and bake quick ly .
B l u e b e r r y M u ffi ns .
Take the sa m e qua ntiti e s as for m u ffi ns but , u se a

l itt l e less m ilk and a dd o ne cup of b l u e berri e s .
C h opp e d app l e ma y al so b e used in m uffi ns .
Te a Mu fl
i ns .
U se fo u r t h cup eac h of suga r and s h ort e ning

o ne -
and two or t h r e e e gg s and proc e e d as in p l ain mu ffins .
R ye M u ffi ns .
toge t h er o ne cup e ac h of r y e m e al and wh it e

S ift
flour two t e aspoons of baking powd e r (or one of c r eam
,
o f t a rt a r and o ne half f s oda) one h alf te as p o on of

-
o ,
-
salt a nd o ne t able s po o n of s ug a r Mix with one

, .
be a ten egg a nd o ne cup of milk .
F o r G r aha m Muffins s ubstitute gr a h a m me a l for rye .
Gra ha m Dr o p Cak e s .
S ift together one and one hal f cup s of gra ham m e al -

,
o ne half te a sp oo n e a ch o f salt a nd so d a one fourt h cup

-
,
-
of br o wn s ug a r Mix into a s ti ff b a tter wit h one s cant

.
cup of s our milk D rop by spoonfuls o n a butter e d

.
p a n and bak e about fifteen m inutes .
D r o p D o u g h nu t s .
S ift together one pint of flour two tea s poons of bak ,
ing p o wder one half t e aspoon of s a lt A dd one hal f

,
-
.
-
cup of sugar a l ittle S pice a nd m i x into a soft dough

, ,
wit h one beat e n e gg and one h al f cup of m ilk F l a vor -

.
wit h cinnamon or nutm eg D r o p by te a spoonfuls into .
hot f a t and fr y as usual T h is quantity s h ould m ake .
about two d ozen bal ls .
S h or tcak e .
S ift toget h e r o ne pint of flour t h ree te a sp oons of ,
b a king powder a nd one h alf te a spo o n o f sa lt R ub

,
-
.
in one fourth cup o f butter Mix into a soft dough

- .
with about two third s cup of sweet m ilk

-
D ivide .
int o two parts rol l eac h to fit t h e pan put in o ne

, , ,
brush with m e l t e d butter a nd pl a ce the other on t o p , ,
or b ake in two p a ns if liked m o re crusty I f to be .
b aked in a square p an wit h a knife dipped in me l ted

,
butt e r car efully cut across the c ake twice e a c h way ,
dividing it into nine portion s W hen b aked each .
divi s ion S h o uld separate re a dil y B ak e twent y .
m inut e s or m or e .
Q ll D o ug h s .
37
I ndividu a l sh ortcakes are m ade by cu t t ing like

biscuits and putting together wit h butter between .
S c o ne s
Mak e a ric h biscuit d o ugh R o ll out t o fit a round .
tin A fter the doug h i s in t h e pan divide in qu arters

.
,
cutting al most t h rough it Gl a z e wit h yolk of egg .
and sugar .
App l e D u m p l i ng s .
R ol l bi s cuit o r hortcake doug h till one half inc h

S -
thick or divide in six p orti o ns and pat eac h into a

, ,
round shape I n eac h f o ld a n a pple cored and p a red

. .
S tea m or bake forty fi v e m inutes or til l t he app l e s

-
,
ar e so ft O ther fruits can be s u bstituted for appl e s

. .
P r u ne L o a f .
O ne h al f p ou nd of prunes ;
-
soak cook in was h , ,
littl e wat e r until tender en o ug h to r e m ove the ston e s .
Cut eac h prune int o qu a rters a nd add one h al f cup of -
su gar Make dough as for b aking p owder bi s cuits ;

.
-
rol l out t h in and S O t h at the l e ngt h is twice the

bre ad t h S pre a d t he prunes o ver thi s keeping wit h in
.
,
an inch of the e dges R ol l like j elly c ake pre ss ing

.
,
the end s firml y so t ha t t h e fruit cannot escape P lace .
the ro l l in one s id e o f a gr a nite pan pour over and ,
a round it o ne half cup of s ugar a pint of h ot wat e r

-
, ,
and a tab l espoon o f butter B ake ba s ting frequent ly .

,
and watc h ing close l y to prevent burning A dd more .
w a ter as needed S erve wit h its own sauce or with

.
t h e addition of cream .
A n y fruit m a y b e sub s tituted for the prunes .
This m a y be cut in S lices lik e t h e S wedi s h r o l l s , ,
before baking w h e n ti m e is li m ited .

S u r p r i s e Ro l l s .
Mak e a S hortc ake d ough Mince cooked chic k en and .
s e as o n hig h ly mix with a thic k white sa uce ; form in

,
sm all fi nge r S ized roll s W r a p e a ch with a thin l a y er of

-
.
dough ; b a ke in h ot oven ; serve h ot or col d .
Br o w n Br ea d .
S ift together one pint of corn m eal one pint o f rye -

,
or entir e w h eat or o ne cup of rye a nd one cup o f white

,
flour o ne te a spoon of s alt and two te a spo o n s of soda ;

, ,
then m ix with one pint of sour milk a nd one cup of

m o lass es a nd add a little w a ter if too s ti ff .
G re as e co ffee or b aking powder c a ns fill t h e m -

,
about half full wit h the batt e r cover and s t e am t h ree , ,
hours or long e r .
C or n C a k e .
S ift toget h er three qu a rters cup e a c h o f corn m e al

- -
and fl o ur one h alf tea s poon e a ch of sa lt a nd s o da and

,
-
,
o ne tab l espo o n of sugar M ix with one be a ten egg .
and one cup thick s our milk B ake about thirt y m in .
utes in one pan or l ess ti m e in m u ffin pan s

, .
C o r n D o d ger s .
S c a ld c o rn m e al with a n equ a l bulk o f boi l ing w a ter

-
,
s al t s lightly a nd S pre ad in a thin l a yer in a well

,
buttered sh al l o w p an P ut bits o f butter on t o p and

.
,
bake for h alf a n h our or m ore .
S cal de d C or n Cak e .
S c ald one cup of c o rn me a l wit h o ne cup o f b o iling

-
milk o r wat e r S pread one t a ble s poon of melted butter

,
over the top and leave over night T h en mix wit h

,
.
o ne tablespoon o f sugar two beat e n e ggs thre e , ,

Po p-
Over s .
I nt o a bowl put o ne cup fl o ur o ne cup o f milkOf , ,
o ne egg a nd a sal t s p oo n o f salt P ut i n the egg

,
.
be a ter a nd s tir gently f o r a moment ; then be a t vig o r

o u sl
y until perfectly mixe d a n d fu l l of a ir H a ve the .
gem p a ns alre ad y buttere d a nd fill them even full ,
wit h the mixture ; b ak e in a m od er a te o ven f o r a half

h o ur or l o nger E a ch c ak e S hould be a t le as t twice as
.
l a rge as when it went int o t h e o ven a nd d ry a nd cri s p

,
al l o ver I f t aken o ut to o so on they will s hrivel and

.
be moi s t a nd fl abby .
F or v a riet y u s e h alf rye or all entire wheat fl o ur in

pl a ce o f white flour .
P ut a qu a rter of a n a pple o r a piece o f b a n a n a int o

e a ch pop o ver cup bef o re putting int o the o ven The
-
.
b a tter will ri s e a round a n d ne a rly c o ver the fruit .
These m ay be s erved with sauc e for dessert .
M a i z e M u ffi ns .
B e a t t o gether three f o urt hs cup of flour o ne salt

-
,
spoon o f s alt o ne egg o ne cup of mil k Las t ad d

, , .
,
o ne cup o f lin o r cre a m f m a ize

cer e a e B ak e in pop O .
o ver cup s or round gem p a n s .
Y orksh ir e P u dd i ng .
B e a t t o gether till s mo o t h one cup o f one h a lf m ilk ,

-
cup of flour two egg s a n d o ne f o urth te as poon o f salt

, ,
-
.
B ak e l ike pop o vers in cup s o r in o ne S h allow p an

-
, ,
b as ting sever al times with the f a t from r oa st beef .
S erve with the m eat .
F or a bre a kf as t o r lunche o n di s h ad d one h a lf cup of -
bit s o f meat fr o m a ro as t a nd s erve with any left o ver -
gr a vy or tom a t o s auce .
Q i ic k D o u gh s .
4 1
G r a h a m G e ms .
The oven m u s t be consider ab l y h otter t ha n for any

o t h er cooking P l a ce iron gem p ans on t h i s hot st o ve
.
,
a nd w h il e they a re he a ting stir the graham fl o ur a nd,
water (a nd a pinc h of s al t a dded ) c o n s t a nt l y a nd

vigorou s ly mixed to ab o ut the consi s tency o f fritter
,
batter W hen t h e p a n s a re s o h o t a s t o m e l t im m e d i
.
a tely a bit o f butter dr o pped in them turn in t h e ,
b a tter filling eac h p a n even full Then w a it til l

,
.
the b a tter begins t o f o rm int o little bubble s ar o und

the edge o f e a c h gem pan j ust w h en bubbles e n .
t i r e l y surr o und e a c h p a n wit h out stirring or sh aking

,
t h e bre a d m ixture in the l e a st tr a n s fer the p an s to ,
the hot oven T h ere i s ha rdly a ny d a nger of h a ving

.
a n oven t oo h ot A fter this the oven mu s t not b e

.
o pened for twenty minutes bec au se it is he a t that

'
r a i s es the bread a nd it mu s t not be s l a ckened P r a c

,
.
ti s e wil l d o muc h for a gr ah am r o ll m aker .
Rh o d e I s l a nd C o r n C a k e s .
U s e the fine white Rh ode I sla nd corn m eal not gran -

,
ul t d
a e . J u st dampen wit h boiling water fir s t mixing ,
in a litt l e s a lt one saltspo o n to one cup of m e al T h in

,
.
with cold milk but ha v e t h e m s ti ff en o ug h t o k e ep

,
their s h a pe on t he gri d d l e D rop in sm a l l ov al form s

.
in a h o t gridd l e gre a sed with butter or sal t p o rk fat

,
.
W hen brown put a bit o f f a t on top and turn o ver and ,
w h en done pl a ce t h em in the oven a few minutes I f .
mixed j ust right they will pu ff up and st a y up a nd be

, ,
v ery l ight a nd s weet .
G r i ddl e C a k e s .
I nto one pint o f s ifted fl o ur mix o ne h alf t e aspoo n -

of s alt three te as po o n s o f b ak ing p o wder a nd o ne

, ,
te as p oo n O f s ug a r B e a t two eggs until they a re very .
light turn into them one cup of mil k but d o n o t s tir

, ,
much as th a t d e s tr o ys the lightne ss of the egg s S tir

, .
the egg a nd milk mixture into the flour a d d tw o ,
t able s p o on s of m elted butter be a t well a n d then a dd , ,
enough m o re milk t o m ake a b a tter about like thick

cre a m B eat the b a tter vig o rou s ly a nd e s peci ally b e
.
fore each frying .
T o secure the cri s p edges a nd texture o f a regular

fritter u s e con s ider able f a t a nd fry the c ak es in a n
,
o rdin ary s pider dr o pping t h e b a tter from a spo o n in

,
sm a ll p o rti o ns int o the hot f a t ; but f o r the s m o oth ,
delicate br o wn s urf a ce similar t o t h at of an oven

,
b aked cake use a l a rge gri d d l e which mu s t be m a de

, ,
uniformly ho t a nd t h en rub t h e s urf a ce a ll over wit h

,
a bit of ha m o r p o rk rind held on a f o rk le a ving just ,
t h e mere s t film o f gre as e This co a ting of grea s e .

,
being free from m o isture th a t a lw a ys acc o mp a nie s

butter wil l f o rm no ste a m bubbles which a s t h e y
, , ,
bur s t l e a ve a b a re sp o t o n t h e griddle a nd a n u n
,
browned spot on the c a ke D rop the batter from the .
end of the S p oo n m aking t h e c akes round a nd o f uni ,
form S ize W hen ful l of bubb l es a nd before they

.
'
look dry on the t o p turn the m over wit h a c a ke turner ,
or a br oa d knife I f a ny portion of t h e b a tter sp a tters

.
out on the e dge pus h i t i m medi a tely up to t h e cake

,
th a t t h e re m a y b e no waste and n o r a gged edges .
W hen they s top pu ffing they a re u s u ally brown and ,
done .
W it h a new s o apstone griddle no greasing wil l ,
be required M a ny pe o ple prefer to rub a c o mmon

.
griddle with sa lt u sing n o f a t w h atever a n d if t h e , ,

CLuic k D o u gh s .
43
griddle is s m oot h a nd h ot t h e cak e s wil l not stick but

, ,
t h ey lack t h e fl a vor which t he fat gives t h e m .
S e rv e wit h butter or m ap l e o r fruit sirup .
S t e a me d B r e a d .
P ut s t a le bread l oa ves s lices r ol l s o r mu ffi n s in a

, , , , ,
s te a m er over r a pi d ly boiling w a ter B e c a reful in .
rem oving the c o ver not t o let w a ter drip on the bre a d .
A n o ther w a y of rehe a ting bre a d is to dip the cru s t

o f the bre a d quickly in w a ter a nd put in a c o vered p a n ,
in the oven f o r a few minutes .
Toast .
Cut st a le bre a d in thin even slice s n o t o ver o ne, ,
f o urt h inch t h ick P la ce t h em in a fine wire br o iler

.
,
a nd m o v e t he broiler over a clear fire or under t h e ,
broiling burner of a gas r a nge and turn O ften until , ,
the bread i s a uniform golden br o wn color L et the -

.
m o istur e dry o ut before the out s ide br o wns then the ,
t oas t i s cri s p t h roughout and does n o t bec o me fl abb y

a fterw a rd .
T o ast fo r G a r ni s h i ng .
Cut the bre a d in t o rounds with a la rge c ak e cutter -
bef o r e to a sting o r rem o ve the cru s ts a nd cut int o

,
o b lo ng piece s ; or cut into sm al l squ a re s o r d i a m o n ds .
F or a b o rder cut a fter t o asting int o inch a nd a h alf

, , ,
s qu a re s a nd then d i a gonall y int o tri angles

,
.
R ye C a k e s in C r e a m .
M ak e a quick bi s cuit of half rye me al Ro ll thin .

,
cut in s qu a re s and b ake S plit while w a rm and put

,
.
into thicken e d cre a m o r a white s a uce a nd s erve ,

.
M i lk T o a s t .
P ut a pint o f mil k in t o a l a rge sa ucep a n add a n ,
o unce o f bu t ter a n d let t h milk s c al d H a ve the

,
e .
bre ad t oas ted till very d ry but not burne d P ut t h , . e
s lice s in the milk a n d he a t till quite so ft R em o ve t o .
a d i s h a n d p o ur the milk o ver them .
Crea m Toa st
M ak e a thin white sa uce D ip
.
the dry t oas t quic k ly

,
.
in h o t salted w a ter o r mil k ; put it in a d eep d i s h a n d

p o ur the thickened cre a m o ver e a c h lice O r thicken S .
h o t thin cre a m with fl o ur mixed s m o oth with c o ld

,
.
cre am U s e one t ablesp o on of fl o ur for e a ch cup o f

.
cre am a nd c oo k a t le as t ten m inute s .
R ye a nd gr a h am mu ffin s c o rn c ake a n d br o wn , ,
bre a d m a y b e cut in c o nvenient piece s t oas te d a nd , ,
s erved in a white sauce T h e s e s h o ul d n o t s t a nd l o ng .
a fter d ipping a s they inclin e to crumble m o re th an

,
r a i s ed bre a d .
Br e w i s .
U s e s t ale bre ad white or brown o r a mixture , , .
P rep a re in a buttered sa ucep a n o r a pudding d i s h in ,
the o ven or in a double b o iler Cut or break the

,
.
bre a d in c o nvenient piece s c o ver with mil k a nd c oo k , ,
gently un t il s oft add ing m o re milk as it i s ab so rbed

,
.
U se butter and s alt if needed .
The s h a pe of the bre ad will be le ss d i s tinct th a n in

to as t but h o uld n o t be t o o p as ty
,
S .
C o nt i ne nt a l T o a s t .
B e a t o ne or tw o egg s f o r e a ch cup ; f milk a nd a d d O
one f o urth t able s p oo n of s alt a nd o ne te as p oo n o f

'
'
-
sug ar D ipslice s o f st ale bre a d in thi s a nd pile

.
,
(QI ic k D Ou ghS .
5
them up on a plate W hen a ll a re done m o i s ten a ny

.
,
hard p art s a g a in I f s oak ed t oo m uc h the s lice s will

.
bre ak for this rea s on the piece s s hould n o t be very

,
l a rge B rown o ne s ide a nd t h en the o ther o n a h o t

.
'
gre as ed gri d dle o r frying pan S erve in pl a ce of -

.
gri dd le c ak es .
Cru mb s .
F or bre a d sauce a nd for puddings the white m os t

p o rti o n o f a st ale l oa f is preferred R em o ve the cru s t s .
a nd gr a te the l oaf or bre a k in s ection s a n d rub them

,
together The cru s t s a nd odd s a nd en d s n o t suit able

.
for croutons sho uld b e dried r o l l ed a nd S ifted The , , .
oven S h ould b e m oder a te s o t ha t the cr u s ts will b e

com e crisp without browning T wo gr a de s of crumb s .
sh ould b e kept fine o nes for cr o quette s a nd c oa r s er ,
on e s for s tu ffi ng and esc a ll o p s A m e a t ch o pper will .
grind t h e bre a d fine wit h l e s s e ff o rt th a n a r o lling

pin B re a d crumbs a re best f o r croquette s a nd m o s t
.
s t u ffi ng s Cr a cker crumb s a re prefer able f o r t h e top

.
of a nything whic h mu s t co o k a l o ng tim e .
B u tt e r e d C r u m b s .
M elt one t o tw o o unce s o f butter f o r e a ch cup f O
crumb s S tir the crumb s in the butter til l it is al l

.
absorbed a nd every crumb h a s a s h a re .
C r o u t o ns .
The s e s hould b e m a de fr o m st ale bre a d cut int o ,
S lices a b o ut o ne third o f a n i nch thick then int o d ice

-
, .
T hey m a y be browned in the oven or c ook ed in

butter in a frying p a n t oss ing t h em about until -
,
s lightly br o wned o r fried in deep f a t .

B o i l e d Egg s .
P ut egg s in a sa ucep a n o f cold w a ter a nd h e a t B y .
the time the w a ter boil s the egg s will be re ad y t o e a t .
O r put the egg s in b o iling w a ter a nd pl a ce the dis h

c o nt a ining them where the w a ter will keep h o t but c a n ,
not boil I n five minute s the white will be s oft a nd j el ly

.
lik e I n ten minute s the y o l k wil l begin t o be firm

. .
W ater a t 8 is about right for c o oking eggs Muc h

1 0
°
.
d epend s up o n the a ge of the egg T h e fre s her the .
egg the l onger it t ake s to re a ch a given degree of

,
h a rdne ss .
F or ha rd egg s c oo k in w a ter o f mo d er a te heat f r o
half a n ho ur o r l o nger .
P o a c h e d o r D r o pp e d Egg s .
B reak r a w egg s a nd turn int o a cup wit h out break

ing t he y olk Then s lip gently into a s hallow pan o f
.
s alted boi l ing w a ter A s m all qu a ntit y of lemon j uic e

.
or vineg a r in the water a id s in keeping t h e egg in

go o d sh ap e W ith a s po o n d ip so m e of t h e w a ter
.
o ver t h e egg that it m a y be cooked evenly on top .
W hen the white i s firm t a ke up the egg s with a S kim

m er a nd pl a ce o n a s lice o f t oas t E gg p o a c h er s or
.
mu ffin rings a re u s ed f o r the sa m e purp os e .
E ggs m a y be p oa ched in milk or in s o up s tock , ,
t o m a t o sa uce o r a ny gr a vy which afterw a rd s i s

,
poured o ver the t oas t o n whic h they a re to be serve d .
The t oas t m a y be s pre a d with m elted cheese or with

any minced m e a t o r fi s h suc h a s a nch o vy p as te A
, .
p oa ched egg m ay be s erv e d o n a fi s hb all .

e a ch s lice keeping the y o lk wh o le P ut a bit o f butter

,
.
or a te as poon o f cre a m o n t o p a n d b ak e f o r eight o r ,
ten minute s .
B a k e d Egg s w i t h H a m .
I nt o one cup of thick white sauce s tir o ne cup of

finely minced h a m A dd a little pepper a nd sa lt if
.
,
needed H eap thi s in the center o f a ho t pl a tter

. .
H e a t and butter s ix s m all e arthen cup s bre ak a n egg ,
int o e a ch a nd b ak e in a p a n o f h o t w a ter until the egg

,
is firm S lip them o ut o f the cup s a r o und the me a t

. .
B u tt e r e d Egg s .
A ll o w one te as p oo n o f butter t o e a c h egg a nd m elt ,
it in a n om elet p a n W hen h o t bre a k a nd slip in the

.
,
eggs a nd l et the m cook till firm turning when h alf ,
do ne D n o t allow them t o brown A dd a little

. o .
more butter if needed to prevent the egg fr o m s tick

ing S erve with br o wn butter s a uce
. .
F r i e d Egg s .
U se a qu antit y of h m or b a con f a t B rea k the

a .
eggs into a saucer slip them in a nd dip the f a t o ver

,
them j ust as w a ter is dipped over po a ched eggs .
Egg s S c r a m b l e d w i t h O ni o n .
M elt two t able s p oo ns of butter in the s a ucep an and ,
cook in it one t able s poon of finely ch o pped oni o n

directly o ver the fire till yell o w Ha ve three o r f o ur .
egg s slightl y b a ten wit h one half cup of milk a n d

e -
,
s e aso ned wit h salt a nd pepper Turn this mixture .
int o the butter and oni o n set the p a n over hot w a ter
, ,
and c ook till thickene d s tirring O ften The flake s o f

,
.
y ell o w an d white m a y be di s tinct o r the wh o le blended .

E ggS 49
The o n o n m a y be o mi t te d o r o ther fl a v o r s s ub s titute d

i
, ,
s u ch as as p a r a gu s peppers mu s hr oo m s green pe as
, , , ,
etc .
C o dd l e d Egg s .
A ll o w one f o urth cup f milk f o r e a ch beaten egg

-
O ,
a nd c oo k t o gether in a d o uble boiler li k e a so ft cu s ,
t a r d til l it thicken s T h en sea s on and serve o n but

,
.
ter e d toa s t .
C r e a m e d Egg s .
Ha ve re a dy o ne cup o f h ot white s a uce se aso ned as

d e s ired Mix in the be a ten y o l k s o f three eg gs a n d
.
c oo k over ho t w a ter til l it begins t o thicken then f o ld ,
in t h e egg whites be a ten sti ff Cook til l firm and .

,
s erve ho t heaped o n s lices of buttered to a st

, .
G o l d e nr o d Egg s .
C ho p t h e w h ites of t h ree or four ha rd boiled egg s -

,
a nd m i x W i t h one cup of white s auce se a s o ning as ,
desire d P o ur over s trip s or r o und s o f t oa st R u b

. .
the y olks o f the eggs t h rough a s tr a iner ove r the

whole .
Egg s in C a s e s
—
L ine b uttered cup s wit h a p as te m a d e o f chopped

c oo ked m e a t o r fi s h bre a d crumb s mil k a nd be a ten
,
-
, ,
egg D r o p a r a w egg in the center o f e a c h c o ver with

.
,
the p as te a nd put t he cup s in a stea m er to cook f o r h alf

,
a n h o ur or til l t h e eggs a re firm Turn out o f the .
m o ld s a nd s erve h ot H a rd b o iled egg s m a y be u s e d

.
-
a s a g a rni s h A white sauce m a y o r m a y n o t be served

.
wit h the s e C h icken ve a l la m b h a m o r fi sh c a n be

.
, , , ,
u s ed in thi s fa s hion .
5 0 H o m e S c i e nc e Co ok Bo ok .
Egg T i m b a l e s .
B eat four eggs mix wit h one cup o f mil k o r s tock

, ,
s ea s on highly with sa lt pepper a nd oni o n j uice , , .
S train into s m a ll m old s a nd s te a m o r b ak e until firm .
Turn out a nd s erve h o t with a tom a to o r m u s hr o om

s auce .
M e a t o r Egg T i m b a l e s .
F ill buttered m old s lightly wit h a ltern a te l a yers o f

m e a t a nd st ale bread crumb s G r a du a lly p o ur in the
-
.
egg timb ale mixture and cook unti l firm Turn o ut .
and serve wit h a s auce .
S tu ff e d Egg s .
B oil S i x eggs thirty minutes R e m o ve the s hell s .
and cut c a refully lengthwi s e R e m ove the y o lks a nd .
put the two white s of eac h egg t o gether th a t they m a y

n o t becom e mixed R ub t he yo lks through a gr a vy
.
s trainer and ad d t o the m t h ree te as po o n s o f cold

b o iled ha m ch o pped fi ne a nd m ashed t o a p o wder a ,
few dr o p s o f oni o n j uice or a n y f a v o rite k e tchup or

sa uce and enough m elted butter to m oi s ten the m ix
,
ture t o a s m o oth p as te F il l t h e whites j u s t level with

.
the mixture pre s s the tw o h al ves together being care

, ,
fu l to fit them j u s t where they were cut Ad d the .
rem a in d er of the y o lk mixture to a white sa uce P o ur .
thi s over the egg s S prinkle lightly with fine buttered

, ,
cr a c k er crumb s and b ake a few minute s or until the

crumbs a re s lightly colore d .
Egg B a s k e t s .
S h el l h a rd b o iled egg s cut a s lice fr o m eit h e r e nd

-
, ,
a nd cut in h alves cro ss wi s e R ub the y o lks s m oo th a dd .

,
an equal bulk of fine c h o p p e d m eat or fi s h M oi s ten .

Egg s .
5 I
wit h m elted butter ; season wit h sal t p e pper m ustard , , ,
etc S hap e in balls like y o lk s a nd pl a ce in the basket s

. .
S erve with w h ite sauce and g a rni s h wit h to a st points ; -
or u s e cold for sal a d s or for picnic s .
C u r r i e d Egg s
p
.
Di rounds of to a st in a curry s auce ; on e a ch S lice

put half a ha rd b o iled egg cut lengt h wi s e cut S ide
-
,
down a nd p our t h e rem a inder of t h e sauce over t h e

,
eggs .
Egg s w i t h F i s h .
T ake wh a t i s left of boi l ed or baked fresh fi s h r e ,
move the bone s and skin and warm it in h ot m ilk ,
enoug h to m o isten Turn i t out on a pl a tter P oac h

. .
t h ree or four eggs a nd l a y t h em on the fi s h Mix ne . o
tablesp o on o f ch o pped p a rsl ey a few grains of ca y enne , ,
and a little sa lt with two t a ble s poons o f butter m e l t e d .
P o ur this evenl y over t h e ggs and serve at once and e ,
very h o t .
S c o t c h Egg s .
S he l l s ix ha rd boi l ed e ggs and cover wit h a p aste

-
m a de of one h a lf cup o f s t a l e bre a d crumbs cooked s oft

- -
in one h al f cup of mi l k one cu p of l e a n boiled ha m

-
,
minced v e r y fine a nd se a soned wit h c a yenne and o ne

fourth te as p oo n of m u s tard and o ne r aw egg beat e n .
Ro ll s l igh tly in fine bread cru mb s and fry in h ot -
deep f a t a delic a te brown T h e s e are nice for picnics

.
,
or t o s erve wit h s alad s .
Egg C u t l e t s .
B oi l eggs twenty minutes and w h n quite col d S h e ll ,

e
t h e m a nd cut in two lengt h wise H ave re a d y o ne .

t a ble s po o n o f butter melted a nd o n a hot pl a te a dd ,
t o it a little sa lt a nd p epper ; o ne egg be a ten wit h o ne

t able s p o on of c o ld w a ter on a n o ther pl a te a nd fine dry
p
,
bre a d crumbs o n still a n o ther D i the egg h alves

-
.
fir s t in the melted butter then in egg t h en in cru mbs , , ,
and fry in deep f a t S erve with curry sa uce

. .
O me l e t .
B e a t two egg s s ligh tly ; ad d o ne s a lt s poon o f sa lt

a nd h alf a s muc h pepper a nd tw o t able s p oo n s o f milk , ,
w a ter st o ck o r fruit j uice P our into the omelet p a n

, ,
.
in which one t ablespoon o f butter ha s been m elted .
S h a ke gently a nd wit h a fork or p a l a te knife r o ll or

,
s cr a p e tow ard one s i d e o f the p an W hen creamy turn .
on to the ot h er side a nd when slightly c o l o red s e rve

, ,
a t once .
O m e l et S oufl
ié or P u ffy O m e l e t .
S epar a te the yolk s a nd whites f two eggs B eat O .
t h e white s s ti ff a dd t h e y o lks a nd be a t a g a in ; ad d tw o
,
table s po o ns of m ilk se aso n with sal t a nd p epper a nd

,
p our into a sm all frying p a n in which one te as po o n of -
butter has been m elted S h ake the p a n gently to pre .
vent sticking ; when firm fold a nd serve i m medi a tely , .
V a r i a t i o ns in O m e l e t s .
F r o m o ne f o urth to o ne h alf cup o f any h ot

-
or -
m eat
veget able minced a nd se aso ned m a y be mixed with a n
o melet before cooking or be folded into it j ust bef o re
,
serving .
A s p ar agu s O me l et .
The tender tops are preferre d a nd a fter c o oking ,
s h o uld be d r a ine d a nd he a ted in butter .
U se c aulifl o wer celer y etc in the sam e w a y

, ,
.
, .
Egg 8 ~
53
B a co n O me l e t .
Cook a n omelet in b a c o n f a t inste a d of butter a nd ,
serve g a rnished with crisp curls of bacon

,
.
Br ea d O me l et .
S o a k one ha l f cup of crumbs in one h al f cup of m ilk

- -
,
a nd m ix wit h the egg s before cooking .
C h e e s e O me l e t .
P a rm esan G ruy ere or a ny dry chee s e m a y be

, ,
gr a t ed a nd sprinkled over the omelet before folding .
Cheese m y be added to t h e bread o m e l et

a .
C r e a my O m e l et .
Mix o ne h alf cup of white s a uce wit h an om elet bef o re

-
c ook ing and pour another h alf cup around it before

,
serving .
H am O me l et .
S prinkle fine chopped ha m over t he e gg m ixt u re as

soo n a s it is put in the fryi ng pan -
.
J e l ly O me l et .
S weeten t h e o melet s lightly when mixing and ,
spre a d o ne or two tab l espoon s of w a rm j ell y over it

before folding
M a c é d o i ne O m e l e t .
H a ve r ea dy a mixture of veget ables h ot a nd ,
s e a sone d a nd f o l d into a n om el et
, .
Oy s t e r O m e l e t .
P a rb o il dr a in and cut up the o y s ter s and s erve in

, , ,
a nd around the o m elet .

Pa r s l e y O me l e t .
P ut one table s poon chopped p a r s ley in the o m elet

b e fore cooking .
S p a ni s h O m e l e t .
F old in a mixture o f t o m a t o mu s hr oo m s a nd green

, ,
pep p e rs stew e d in a little butter o r s erve with a ,
S p a ni s h s a uce
.
T o ma t o O m e l e t .
F r y three s lice s of b a con crisp re m ove it a nd in

, ,
t he sam e fat cook one s liced o nion unti l l ight brown .
B eat t h ree eggs slightly se as on with c a yenne add

, ,
three tablesp o on s of t h ick st e wed tom a to t he fried ,
o nion s and t he cri s p bacon finely crumbled Turn

, ,
.
into a gre a sed omelet pan a nd pick it up wit h a fork

,
as the egg t h icken s t h en let it color s l ig h tly rol l over

, , ,
and t u rn out on a hot platter .
O ther recip e s f o r d i s he s s uit able f o r breakf as t will

be found under L unc h e o n and un d er D inner .
'
L u n che o n .
L unc h e on is t h e m eal at w h ic h to u s e u pleft ov e r s -

.
A bi l ity to u se left overs wis el y indicates wide culin a r y

-
knowl edge on t he part of h ousekeeper or cook Th . e
s e cond a ppearanc e of any article of f o od s h ould n o t

sugg e st t he first nor s h ould m uc h tim e or ne w
,
m a te i al be ex p nded in its prepar a tion

r e .
I t is not n c e ssary to h ave a di fferent r cip e for

e e
e ac h S peci al kind of meat fi sh or vegetab l e but rather , , ,
to cl a ssif y al l recipes under a few h ead s a nd then ,
ad a pt t he m a t e rial at h and to the gener l proces s a .
S ou p s s tews h as h es scal lo p s croquettes fritters

, , , , , ,
sala ds ti mbal es and s u fflé s

, , e s tandard pr o cesse s
o ar ,
and once t h e gener al formula 5 l earned a lmost any 1
m ateri al may be u s e d for e a ch .
I t is seldo m wis for a h ou sehold e mploying few

e
he l pers to bu y new m ateria l to convert into el aborate

m ade dis h es but often from several bit s an t
'
“
,
a
tractive entrée m ay b e evolved with lit t le l ab o r .
I f t h e m at e ri al is li m ited it m ay be extended m a r
v l u s l y b y t h e j udicious u s e of m ilk eggs crumbs
e o , , ,
and se as oning .
U nless t h ere is mil k or stock few soup s r e ,

a
pos s ible .
S tews r e quire ti m e for pr e p aration s a lads i m pl y the ,
u s e of som ething gre e n fritters and croquette s m e a n

,
frying and s u fflé are unde s irable when e ggs a re

,
o s
four cents a pi e ce Thus we m a y select t he one dis h

.
best a dapt e d to our condition s .
57
5 8 H o m e S c i e nc e C o o k B ook .
E me rge ncy L u nc he o ns .
S O ME T we re a d of m enus e vo l ved und e r p res

I ME S
sure o r a t s hort notice from t he contents of cup

, ,
bo a rds whic h riv a l Mother H ubbard s in b a rrenne s s ’

.
M a ny of t h ese fe as ts would b e imp o ssib l e wit h out t h e

l amp of a genie or the a id of a fairy god m ot h er .
A co l d chicken or a portion of a l eg o f m utton is

usual l y an essenti a l up o n w h ic h to bui l d s uc h rep a sts ,
but t h ere may be occa s ions when even suc h vi a nd s a r e

w a nting F or h er own p eac e of mind ev e ry h ouse
.
keeper should b e pr e pared to m eet t he co mm on emer

g e nc i e s w h ic h m ay be t h e result of h e a vy st o rm s ,
sudden company o r the f a ilure of expected s upp l ies

, .
O ne s helf of the storeroom (not too e a sil y acce ss ib l e )

s h ould contain a dozen or mor e assorted c ans c h os e n “
wit h S peci al referenc e to the prep a ration O f a fu l l

m e al o n S hort order W it h t h es e sh ould be kept a card
.
of plain direc t ions for one s ide a s s om e tim e s vanis h on

,
’
suc h o ccasions T h is s h e l f s h ould be kept s trict l y for

.
e m ergenc y u s e a nd restocked as soon a s exhausted

, .
S uc h a resort is not e s sential for the city ho us e

keeper for t h e corner grocery wil l supply h er need s at
,
s h ort notic e ; but it is a great co m fort in t he countr y

h ouse w h ere the nearest groc e r y m a y be miles awa y
, ,
and its su ppl i e s n o t of t h e b e st .
S o m e h ous e k e epe r s p rid e t h e m s e l ve s on n e v e r

serving can ne d foods con s idering t h e ir u s e a n indica
,
tion of ine ffi ci e ncy O t h ers a r e not y e t co nvinced of

.
t h e w h oleso m eness of canned foods and t h erefore ,
decr y t h e ir continu a l u se T he co s t of suc h food s of

.
E m e r g e nc y L u nc h e o ns .
59
t he b e st qual it y p r e ve nts t h ei r u se in ot h e r h ou s e
h o l ds B ut non e of t h e s e obj e ctions a r e v alid in the
.
cas e of e m erg e nci e s .
N o o ne would claim t h at cann e d foods a re t o b e

'
c h osen w h e n fre s h ones are availab l e but the ea s e ,
in ke e ping t h e m and quickne ss of preparation are

great advant a ges at tim e s .
A m o ng the m ost usefu l canned food s a re t he s al

m o n s h ri m p and chicken for fi s h and fles h ; t he corn ,
, ,
p e as to m a toes and celery for vegetables ; p e ac h es

, , ,
c h erries and grated pine a pp l e for fruits T h e s h e l f

,
.
shou l d b e supplied wit h one or two can s of eac h cl ass .
W h ere m ilk is not easil y procur e d a few can s of ,
evapor a ted crea m are desir able T h is is unsw e etened .

,
and t h erefore m a y b e used for soup s O t h er t h ings .
convenient in t h e ho use hol d at a n y ti m e and w h ic h ,
s h ould b e kept on h and a re p r e pared flour gelatin , , ,
be e f extract dried herb s mus h roo m ketchup or so m e

, , ,
go o d t ab l e sauce A cooked s ala d dressing m a y b e

p
.
k e pt indefinitely whil e a m a y o nnaise is quick ly r e

,
p a red w h en eggs O il a nd vineg a r are av a il able

, ,
’
B utter sugar egg s p otatoes cr a c k ers st a le bread

, , , , , ,
rice and macaroni u sually a re to be found in a store

,
c l oset o t h erwis e bare .
C a nned sal m on or c h icken wi l l give u s croquettes

o r a c a ssero l e w it h rice or m a y be served wit h a curry ,
sauc e in a border of rice o r wit h a cre a m sauce on

p
,
toast Canned chicken s o u m a y be served a s it

.
comes or u sed l ik e stock in m ore el a bor a te soup s

,
.
P e as m a y be served p la in or s ifted and made int o a ,
C h artreuse or timb a le or into a cr e a m s oup As p a ra

,
.
gu s m a y be used in t h e s a m e w a ys .
T he to m ato can is one of o u r m ost faithful a llies .

60 H o m e S c i e nc e Cook B ook .
I t ma y give u s a plain to m ato soup o r t h e m ock ,
bi s que or a s auce to s erve wit h rice m ac a roni o r

, , ,
m e a t or combined with gelatin we h a ve the to m ato

, , ,
j el l y s al ad available w h en gre e n sal ads are not

,
.
W i t h a s u pply of c a nned fruit and prepared flour a

w ide r a nge of de ss erts is p os s ible T h e prep a red fl o ur .
m ay be obtained in sm a ll packages o r m y be made a t ,

a
h om e b y mixing the u s u al pr o portions of flour a nd

baking p owder Then it is e as y to h ave steam ed ro l y
.
p oly pudding fruit du m plings a nd s h ortcakes

, , .
B y t h e substitution of the s tr a ined fruit pulp a nd

j uic e or t h e gr a ted pine a pple for o range j u ice in a n
,
o rang e j elly o r charlotte we m y obtain several ,

a
varieties of fruit s ponges o r j ellied fruits .
Thu s it is e asy to see h ow o ur m ergenc y S h elf m y e a
provide sever al di ff erent m enu s as b elow Th las t . e
pr o bab ly requires m ore tim e for pre p aration t ha n is

u suall y at our com m a nd in m o s t emergencie s but ,
serve s to S h ow the po ss ibilitie s of o ur do z en tin cans .
C o n so mm R o y al e .
S al m o n L o f a .
T i m b ale o f G r en P as e e
P a ch D u mp
.
e ling s .
Sc all op d S al m n
e o .
Crou s t d a o f A sp r g s
es a a u .
C hic k en S al d a
P ine ap p l Sp
.
ng
e o e .
G re en P e a S o u p .
C a s s e r o le o f C hic k e n .
C o rn P u ddin g .
T o ma t o J e ll y S a l a d
p
.
A ric o t S h o r t c a k e .
T he S c h o o l L u nc h B a s k e t . 61
T he S c ho o l L u nc h B a s ke t .
F W public scho o l s a re a s yet prep a r d to provide

E e
lunches on their premises t ho ug h severa l s uccessfu l ,
experiments wil l encourage other town s a nd cities to

do l ikewis e B ut for m any c h ildren in city and coun
.
tr y t h e distance fro m h om e is so gre a t or t h sc h ool ,

e
s e ss ions s o long th a t the lunc h b a sket i s a nece ss ity

,
.
T h c h ild who spends m ost of his day in a sc h oo l

e
r o o m not t owell ventilated requires a lunc h ve r y dif

'
,
o ,
fer e nt from t h at h e m ig h t t a ke for a n al l d a y excursion

in t h e o p en a ir T h e food should be s imple in qua l it y
.
and l imited in quantity ; there hould n o t be a great S
v a riet y in a n y one l unch but t h r o ugh out t h e week or

,
m on t h t h ere sh o u l d b c o nst a nt c ha nge t ha t not h ing

.
e ,
becomes m onotonou s T often the l unc h ba s kets

. OO
a re filled wit h s weetme a ts r a ther th a n subst a ntial ar

t i l s o f food y et it is as e as y to prep a re the l a tter
c e ,
a s the f o rmer a nd t o put them in attr a ctive form

,
.
The element o f surpri s e will give re l i s h to f oo d t h at

would b e little appreci a ted ot h erwi s e and m y be ,
a
m a n a ged b y dip l om a cy o n the part of the m o ther or ,
w h oever p a cks the b as ket D not as k a child at t h . O e
bre a kf as t t a ble wh a t h e wi ll h ave for l unch a nd then ,
p a ck it bef o re his eyes .
A l unch b a sket m u s t be well a ired o ver night ; if

napkins and c umbs are allowed t o rem a in in it until
r
the next d a y s lunc h is p a cked o d o rs a nd fl a v o rs will

’
,
inv a riably remain t o a ffect the next food p a cked in the

ba sk et No r is it a ppetizing to h a ve one article of
.
food pl a ced in s uc h cl o se neighb o rh oo d t o a n o ther t h at

one ad h ere s to the other o r the fl a v o r s mingle P a r a f

, .
fin p aper wr a pped a round sa ndwic h es a nd c a kes will

keep eac h d i s tinct m oi s t a nd in g o od s h a pe
, , .
I t is quite po ss ib l e t o pl a n twenty di fferent lunches

a nd thu s give a complete ch a nge every d a y in a
m o nth a nd the order m a y be v a rie d when the sam e
,
a rticle s a re u s ed a s econd tim e .
A lmo s t en d less ch anges m a y be m a d e in the filling

o f a sa ndwich A cup custard i s dige s tible a nd n o uri s h
.
ing if not overcooked ; S imp l e pu d ding s m a y be cooked

in c u p s a nd thus be in convenient form f o r t h e lunch
,
b ask et F ruit r a w o r co o ked is al w a y s in order even

.
, , ,
in c ol d we a ther ; c a nned fruits a re c a rried ea s ily in a

j el ly tumbler ; milk o r lemon a de m a y be p a cked in a
fl as k or wide mout h ed bott l e with a screw top L et
-
.
the child have a s peci a l spoon w h ich i s put back in t h e ,
b a sket as s o o n as w as hed t h en it is alw a y s re a dy and ,
the f a mily s po o ns do n o t get sc a tter e d .
The l unches s uggested will serve to S how how gre a t

a v a riety m a y be O btained fr o m ordin a ry m a teri a l s .
I. Corned beef graham mu ffi n s buns milk

, , ,
.
2. E gg s a ndwiches w a fers g l a s s of c a nned fruit

, , .
3. B uttered r o ll s D utc h chee

, s e ch o col a te c a ke ,
.
4. S l iced h a m bre
,
a d a nd butter gi n ger cookies , ,
b ak ed apple .
5. F i s hb a lls gr
,
a ha m bre a d banan as ,
.
6 Cheese sa ndwich c o o k ie s a pples

.
, ,
.
7. Cold r oas t beef bre a d a nd

, butter mol ass es ,
gingerbre a d .
8. P ot a to sal ad roll s cup custard

, ,
.
9. S a ndwiches ( deviled h a m ) pic k les rice pudding , , .
I O. Tongue rolls a pple turnover s

, ,
.
S o m etime s the butter and flour a re rubbed toget h er

unc ook e d stirred int o the h o t milk in a d o uble boiler
, ,
a nd c oo ked f o r a t l e as t fifteen minute s .
W hen it is de s ir able t o u s e le ss f a t the fl o ur s hould,
be mixed with a l ittle c o ld milk a nd b l en d ed wit h the

,
rem a in d er whic h s hould be sc a l d ing h o t a nd the

, ,
w hol e th o r o ughl y c oo ked .
A gener al f o rmul a whic h will c o ver mo s t sa uce s

c a lls f o r tw o t ab l espoons of f a t tw o t a ble s p o ons o f
,
fl o ur a nd o ne cup o f liqui d
,
.
V ry a cc o rd in g t o circum s t a nces ; for ex a mple if

a ,
the liquid is cre a m u s e le s s f a t ; if it is tom a t o o r

o nion pulp le ss fl o ur will be required .
Pr o c e s s M i x i ng
of .
M elt the f a t in a suit a ble a gate saucep a n put in ,
the flour stir til l the mixture bubble s al l o ver c oo l

, ,
s lightly then grad u ally ad d t h e h o t or c o ld liquid

, ,
be a ting in e a ch ad diti o n bef o re putting in m ore .
B r o wn sa uces a re m a de b y first browning the fat ,
then add ing the fl o ur a nd l etting th a t brown a nd ,
when the right sha de of c o lor is g a ined a dding the

liqui d B utter br o wns so oner th a n o ther f a ts A few
. .
dr o p s o f c a ram el wil l intensify the col o r if the liquid

h a s been put in to o s o on The pr o porti o n of flour
.
S h o uld be s l ightly increa s ed for the br o wn sa uce .
Con s t ant be a ting renders the s a uce s m oo th a nd gl oss y

as nothing el s e can m a ke it .
I f it should n o t be of the right thickne ss if to o —
thin c o ok sl o wly for a few m om ent s ; if thick ad d

, ,
m o re liquid B re a d flour thic k ens m o re th an p as try

.
flour a nd c o rn s t a rch m o re t h an either

,
-
.
A ny sauce or gr a vy thic k ens while c oo ling even —

Sau ces
’
. 65
t h e s h ort time be t ween coo k ing and serving makes a

n o ticeab l e di fference A ll o w a nce mu s t a l so be m a de
.
for the evaporati o n w h ic h t a kes p la ce if a saucep a n of

,
gr a vy is a llowed to s t a nd for a few m oment s u nco v

ered or even f o r m a king the s a uce in a br oa d sh all ow
,
p a n in s te a d of a sm al ler deep one

,
.
N ext season it to suit the t as te P o w d ered se as on

,
.
ings like salt pepper a nd mu s t a rd m a y be m ixed

, , , ,
with the dr y flour bef o re it is put in the f a t Ch o pped .
o nion s m a y b e fried in the fat before t h e flour is

a dded I n general it is better to se a son m i l dl y t h an
.
,
t oo highly S uc h seasonings a s mus h room s l obster

.
, , ,
celery shrimps c a pers etc a re previousl y prepar e d

, , ,
.
,
and put int o the sauce not long b efore serving .
F renc h co o ks O ften l e a ve a sa uce in a double boiler

for a n hour or m o re unti l muc h of t h e fat ris e s to t h e
top and m a y be removed .
W h i te S a u c e .
Two t a ble s p oo ns of butter a nd tw o t a blespoons of

fl o ur to eac h cup O f mil k O r one o unce o f butter a nd .
one h a lf ounce o f fl o ur to e a ch h alf pint o f milk O ne

-
.
fourth te as po o n of s a lt and a few gr a ins of pepper .
Thick Sauce fo r C r o q u e tt e s or S ou fl
i és .
M a ke li k e Wh ite S auce u sing o nl y one half cup of -
m ilk .
T h i c k e ni ng S ou ps fo r .
C oo k flour a nd f a t to gether in the sa m e w a y a s for

sa uce s ad d ing a d o uble qu a ntity o f liquid or m o r e
,
w h en th a t is alrea d y t h ickened wit h t h e pulp of ve ge

t a bles etc ,
.
66 H o me S c i e nc e C o o k B o o k .
D r a w n B u tt e r S a u c e .
Us e w a ter or meat or fi s h broth inste a d of milk in a

white s a uce a nd a dd a nother equ a l p o rtion o f butter ,
cut in bit s ju s t bef o re s erving .
B echa me l Sa u ce .
F or liqui d u s e h a lf mil k h alf highly s e a s o ned w h it e

, ,
s tock a nd proceed a s f o r white sauce .
Bro w n Sauce .
M elt and br o wn t wo t able s p oo n s o f butter t h en ,
brown in it t h ree t able s p o ons o f flour C oo l and a dd .

,
one cup of brown stock .
Cr eam S au ce .
Thicken thin h o t cre a m by a dd ing fl o ur blended

,
with a l ittle c o ld milk a nd cook twent y m inutes in a

,
double boiler .
All e m a nd S a u c e .
B l end the yolk o f a n egg well be a ten a nd o ne tea

S po o n o f lemon j uice with B ech a mel s a uce .
A s p a r a gu s S a u c e .
Ad d coo k e d as p ar a gu s he ads t o a white sauce o r use ,
the pu lp in pl a ce o f p a rt of the liquid .
Cap er S au ce .
Mix one f o urth cup o f c a p ers wit h dr a wn butter

-
.
Ch o pped p ar s ley olive s o r cucumber pickle s m a y

, ,
be used in the s a m e w a y wit h white o r brown s auces .
C elery S au ce .
Co o k one h alf cup of celery cut in d ice till ten d er

-
,
and add to one cup o f white s auce .

Sauces . 67
C ur ry S au c e .
U se fro m on e teaspoon t o o ne tab l espoon of curry ,
m ixing it wit h t he flour and butt e r of a white or

brown sauce .
Egg S a u c e .
A dd to a w h ite s auce or to dr a wn b u tter one o r two

h a rd boiled eggs slic e d or chopped
-
.
M a i z e S au c e .
W h e n r e a d y to s rve stir into a w h ite sauce one cup

e
of popp e d corn S erve it wit h boiled f ow l a s a gar

.
nis h around t h e bird and put a sprinkling of dry

,
p o pped corn on t he edge .
L o b s t e r Oy s te r
, ,
S h r i m p S
ora u c e .
T O one cup of w h it e s a uce a dd one h alf cup of t h e -
fi s h p arboi l e d a nd cu t in s m al l pieces
, .
M u s h r o o m S au ce .
To e it h er white or brown sauc e add h alf a can of

mus h roo m s cut in S l ices or quarters F res h m u s h
, .
roo m s stew e d m ay be u sed instead O f canned ones O r .
m us h roo m stalk s m a y b e stewed in s t o ck w h ic h i s

s trained and used f o r the sauce .
S oub i se S au ce .
U se h al f m ilk o r stock a nd h al f pulp fr o m onion s

boil e d a nd rubbed thr o ugh a s trainer .
S p a ni s h S a u c e .
I n two ounces of butter cook until tend e r a s m all

onion and a gre e n pepp e r cut fine N ext add one .
fourt h cup o f fl o ur a nd cook till frot h y and gradual ly

, ,
mix wit h one pint of str a ined tom a to or h al f to m at o ,

and half s tock S e aso n with salt and pepper

. . A few
mu s hroo m s m a y be adde d .
T o ma to S au c e .
Melt one o unce of butt e r ; add two t ablespoons of

flour cook till it bubble s s tirring a l l the time then
p
, , ,
add one cu o f str a ined to m a to or h alf t o m a t o a nd h alf ,
stock S e a son with s alt p epp er a nd onion j uice O r

.
, , .
first co o k a s m a ll o ni o n chopped fine in the butter

unti l it begins to grow yel l ow before a dding the fl o ur .
T o ma to C r e a m S a u c e .
Combine equ a l qu a ntities o f white a nd tomato

sauces O r a d d a speck of so da to one cup of s ea
.
s o ne d str a ined tom a to and wit h it reduce o ne cup of

,
t h ick white s a u Ce .
B r ea d S a u c e .
Cook one half cup of fi ne white stal e bre a d cru mbs

- -
,
a s l ice of onion and three cl o ves in one a nd o ne h a lf

,
-
cup s of m ilk thirt y m inutes R ub through a str a iner .
if the cru mb s a r e large A dd two table s p o on s of .
butter one half t e aspoon of s alt a nd a speck O f p a prika

,
-
.
I f too t h ick add a l itt l e m ore m ilk .
S erve wit h g a m e egg s etc G arnis h wit h one hal f

, , .
-
cup of co a r s e cru mb s browned in butter .
M a i tr e d ’
H Ot e l B u tt e r .
Cream an ounce of butter a nd ad d a l itt l e s alt a nd ,
pepper o ne teaspo o n o f fine ch o pped p a r s le y and o ne

, ,
table s poon of le m on j uice .
'
B r o w n B u tt e r .
B r o wn one ounce of butter in a frying p a n a n d -

,
m ix
S au c e S .
9
wit h it one tab l e sp oon of vineg a r or le m on j uice and ,
one te a spoon o f W orcestershire or simil a r sa uce S e a son .
wit h salt and pepper if needed P our over broiled fi s h . .
Dutch or H o l l a nd a i s e S a u c e .
Cream one f o urth cup of butter B e a t yol ks o f two

-
.
egg s in a saucep a n a dd tw o t a ble s p o ons of lemon

,
j uice and o ne fourt h cup of h ot w a ter a saltspoon O f

-
,
s alt a nd a few gr a ins of cayenne P l a ce t h e saucepan

,
.
over the fire and stir constantly until it i s quite t h ick .
T h en quickl y s tir in t he cr e am e d butter and serve at ,
once .
C u c u mb e r S a u c e .
P a re tw o cucumbers Cut l e ngt h wise in quar t er s

.
,
and cut ff t h e edge containing t h e s eeds if they a re

o
large ; t h en c h op fine a nd s quee z e quite dr y t h rough

,
chees e c lo th S eason wit h s a lt p a prik a and vinegar

-
.
, , ,
and stir in ne h alf cup of thick cre a m w h ipp e d stiff

o -
.
Thi s is e sp e ciall y suitab l e for broi l ed fi sh .
H o r s er a d i s h S au c e .
M ake like t h e cucumber sauc e u s ing o ne fourt h cup ,

-
of grated h orseradi s h in pl a ce of the cucumber s O r .
add the h orser a dis h to a H o lland a ise s auc e O r t h e .
horseradi sh m a y be steeped in wat e r or stock w hich is ,
u s ed for a sauc e .
P i c kl e S a u c e .
R ub one ounce of butt e r to a cream A dd one h al f .

-
te a s p oon of sal t a peck of c a y e nne pepper a nd one

,
S ,
t able s poon of finely c h opped s our pickle I f the pickle .
is not s our a dd one t ablespoon of vinegar S pre ad

,
.
the sauce over chop s or fi sh .

B e a r na i s e S a u c e .
H e a t two t able s p oo n s o f t a rrag o n vineg a r and tw o

of wa t er a nd s teep in it a s lice of o nion Cre a m one
, .
half cup of butter till very light B e a t the y ol k s o f .
four eggs s lightly a dd one h a lf te as po o n of s alt and ,

-
one salt s poon o f p a prika R em o ve the oni o n a nd a dd .
the h ot l iquid t o t h e egg C oo k o ver the fire s tirring .

,
con s tantly until it is thick and s m oo th L ift it up .
frequently a nd stir well from the b o tt o m O ften t h e .
heat in the t h ick ned p o rtion is su fficient to cook e
the re m a inder W hen a l l t h ickened a dd the cre a med

.
butter a fourt h a t a tim e and s tir e a c h portion until

, ,
well blended S erve it on br o iled ste a k o r chop s

. .
F or fi sh add n t ablespoon each of fine ch o pped

,
o e
onion pickl e s a nd pars l ey

, , .
This sauc e m y be u s e d cold in pl a ce of m ayonnaise

a
for sal ads .
M i nt S a u c e .
i s preferred t h ough p e pperm int is som e

S pearm int ,
ti m e s us e d I t sh o uld be y oung a nd fres h w el l

.
,
wa sh ed and dr a ined or dried o n a clot h and chopp e d , , .
T h e chopped m int is t h en m ixed wit h sugar either ,
brown gr a nulated or powdered the latter extracting

, , ,
t h e j uices m ore r a pidly A fter thi s ha s stood f o r a .
time vinegar is added and the w hol e left for a n h our

, ,
o r two bef o re serving .
These pr o portion s m a y be v a ried ' O ne h alf cu p o f -
c h opped m int one fourt h cup of sug a r one cup of

,
’
-
,
vin e gar .
M i x e d M u s t a r d fo r C o l d M e a t s .
C r e a m o ne o unce o f butter a nd one tab l esp o on o f

S ou s
T w c l asses milk s o up s a nd s tock soup s will include
p .
o , ,
pr a ctic a lly all kin d s th a t a re s erved .
V eget ab l es a re c o mbined wit h eit h er milk or m eat

stock and o ften wit h bot h O cc as ion a lly h owever
,
.
, ,
fruit or veget able pulp a nd juice a re u s d f o r a soup e
wit h out either st o ck o r milk .
T h e many v a rieties o f soup get their n a m es from t h e

di fferent m a teri als u s ed t o give fl a v o r a nd sub st a nc e .
S t o ck is t h e brot h resulting from l o ng gentl c o ok ,

e
ing in w a ter f me a t p oultry o r fi sh P ieces o f toug h

O , ,
.
muscle and b o ne suc h as hin nec k o x tai ls and

,
S , , ,
c alve s h eads whic h would be of little v alue if prepared

’
,
in a ny ot h er way a re u s ed f o r s o up s The me a t mu s t
,
.
be free fro m taint nd be s cr a ped or wiped cle a n I fa .
cut in smal l pieces a gre a ter pr o p o rti o n o f nutriment

,
will b e extr a cted by the w a ter and r a w m eat wil l ,
yield m ore t ha n th a t alre a dy co o ked

T h ere should b e ab o ut twice a s muc h me a t a s b o ne .
F rom one pint to o ne qu a rt of cold w a ter i s u s ed f o r

e a c h p o und o f m e a t a nd b o ne A b o ut one f o urt h .
-
pound f mixed veget able s i s all o wed for e a ch p o und

O ,
of m e a t These s h o uld be a dded wit h ot h er se a son

.
ings after the m e a t h as c oo ked f o r t h ree h ours Mixed .
herb s a nd spices tied in a bit f cheese cl o th m a y be O -
rem o ved fr o m the st o ck when en o ug h fl a v o r h as been

extracted S alt m y be put in a t first
. a .
S m o ked o r sa lted o r very f a t m e a t in a ny l a rge

qu a ntity is unde s ir a ble a lth o ugh s o metime s a bit o f
,
h am or bacon is u sed for fl a vo r .

Sou p s
3
The fles h of fu ll grown a ni m al s a nd fowls gives m ore

fl a v o r a nd nutriment th a n th a t of y o unger o ne s but ,
the bones of y oung creatures yield a larger proporti o n

of nutriment .
F or c l e a r soup s the fr o t h should be removed fro m

t he top O f the kett l e a s it rise s but when nutrim ent ,
is t he c h ief end the s tock sh o uld n o t be skimm ed

,
.
S tock sh o uld cook s l o wly f o r f o ur h ours or m ore ,
and then be str a ined a nd cooled quick ly Wh en a .
large qu a ntit y i s m a de it s hou l d be put in qu art j a rs

a nd the layer o f f a t o n top left undisturbed til l t he
s o up is u sed S uc h st o ck wil l keep in a coo l p l ac e
.
for sever al d a y s .
S to c k fr o m L e ft O v e r s -
.
The r a w o r co o ked bones and trimmings fr o m roasts

a nd ste aks the w a ter in whic h fres h me a t poul try
, , ,
rice or a ny young vegetab l es h av e been cooked a nd

, ,
odd bit s of p a rsley celery oni o n and c a rrot m a y be

, , ,
combined t o m ake a st o ck u s efu l f o r s a uces a nd h a s h es

a s wel l a s for s o up s .
T h e co o king o f s uc h s o up s tock m ay be interm ittent

t o d a y s remn a nts m a y be sc alded a nd co ol ed m o re
-
’
,
a d d ed to m o rr o w a nd the whole ag ain s c alded a nd on

-
, ,
the third d a y the cooking continued l o nger and the

s tock s tr a ine d f o r u s e .
S auce s a nd gr a vie s a re really c o ndensed soup s a nd ,
a cupfu l l eft o ver m a y b e thinned with milk o r w a ter

in whic h m e a t or veget ables were b o iled even that ,
fr o m y o ung turnip c a bbage or o ni o ns m a y b e u s ed

, ,
.
A chopped o nion a nd gr a ted c a rr o t boiled in the

w a ter in whic h me a t h as been c o oked a fter the f a t is ,
rem oved will provide an acceptable soup

, .
Se a soning materi al s like curry a nd celery salt u s ed ,
j udiciously will m ak e sa vory s oup s fro m f oo d m at

, e
ri al often w as ted .
B o u ill o n .
This is gener ally m a d e fro m beef but s o meti m e s ,
fro m chic k en o r cl a m s or o y s ters I t s hould be so me .
wh a t like beef te a hence little o r n o b o ne is u s ed a nd

, ,
veget able s are o ften omitted a nd the m e a t i s s eldo m

br o wned .
F o ur p ounds o f beef cut in s m a ll piece s a re covered

wit h three qu arts of cold wa ter he a ted gr ad u a lly a nd ,
cooked slowly for four hours D uring the la st h o ur .
a ny desired seas o ning is a dded T h e l iquid is s tr a ined .
a nd co ol ed and the f a t re m oved before rehe a ting .
B oui ll on i s usu ally served in cup s B r o wn s t o ck and .
consom m é a re often substituted f o r boui l lon pr o per .
B r o w n S to c k .
P r o ceed as f o r b ouill on but u so m e bone a nd ,

se
brown a l itt l e of t h m eat in the m a rrow fro m the e
bone F o r four pounds of m e a t ad d ne pound of

. o
m ixed veget a b l es T h ese h ould be cut fine a nd some

. S ,
of t h e oni o n a nd carrot browned in t h e ho t f a t wit h

the m e a t The preferred flavor is th a t o f many ve ge
.
t ab l es h erb s and spices rat h er th a n o f any ne

, ,
o .
W h i t e S to ck .
Chicken ve a l o r white fi sh will yield a white st o ck

, , .
NO se a sonings th a t w o ul d di s c o l o r are u s ed .
C o ns o mm é .
M ak e l ike brown s t o ck but u s e ha lf vea l a nd h al f

,
beef a nd c oo k a fowl o n t o p W hen tender the fowl

, .
,
S ou ps .
75
s hould be removed a nd used f o r s al a d cr o quett e s r , ,

o
ti mb al e s .
P art of t he m e at and v e g e tab l e s may be browne d or ,
s om c a ra m e l a dded to give color a nd fl a v o r

e .
Con s ommé is u s u al ly cleared a nd s erved thin wit h a

g arni s h of a single veget a ble or combin a tion s or ,
of nood l e s ro y a l custard m acaroni or o t h er I talian

, , ,
pa s te .
The garni s h give s t h n a m e t o the c o n so mmé

e .
C l ea r S o u p s .
A fter st o c k h as been s tr a ined an d c oo led the p or ,
tion next t h e fat often m a y be u s ed with o ut further

cle a ring while the thicker p o rti o n below m y s rv e
,
a e
for brown sauces or t h ickened soup s .
C l earing soup is a wasteful process but i s s ometi m es ,
desir a ble .
A ft e r r e moving all f a t wit h e a c h qu a rt of cold s tock

,
put t h e white of one egg beaten s lightly and m ore sea

soning if required S o m etimes one f o urth p o und of
.
-
raw beef chopped fine i s used to a id in the cle a ring

a nd to give a fre sh flavor of m e a t .
The k ttle s h ould be p l aced w h ere it will heat gradu

e
a l l y and t h e m ixture b e stirred until ne a r the b o iling

point th n al l owed to cook gent ly for twenty minutes
,
e .
I f t h e st o ck boils rapi d ly the e gg wil l b e br o ken in

sm all flakes m a king the liquid cloudy in s te a d o f c l e a r
,
.
All bits of solid sub s t a nce s h o uld unite with the egg
in a thick s cum A fter that is removed the stock
.
sh ou l d be str a ined through a cloth .
Cl u ic k B ou i l l o n .
Tie in a piece of chee s e cloth a s m a ll oni o n cut

-
fi ne ,
7 6 H o me S c i e nc e C o o k B o o k .
half a b a y le a f a bla de o f m a ce tw o o r three cl o ves

-
, ,
a nd pepperc o rn s a n d c oo k this in three pint s f w a ter

, O
f o r h alf a n h o ur or till reduced t o one qu a rt Then

, .
add one te as po o n o f beef extr a ct s e as on wit h salt a nd , ,
p o ur over the rice roy a l cu s t a rd or other garni sh

, ,
pl a ced in t h e tureen .
M a c a r o ni V e r m i c e l l i
, ,
or N o o dl e S o u p .
Co o k one f o urt h cup o f m a c a roni or other I t ali a n

-
p as te unti l t e nder t h en a dd t o one quart of hot br o wn

,
stock .
J u l i e nne S o u p .
To one qu a rt of s t o ck a dd one h alf cup of m ixed -
cooked veg e tables cut in s trip s cubes or f a ncy s ha p e s , , .
C o ns o m m é R o y a l e .
B eat one egg sligh tly a dd tw o tab l e sp oo ns of m ilk , ,
water o r s toc k se a s o n with s a lt and p epper a nd strain

, , ,
into a cup S t in w a ter a nd ste a m or bake unti l fi m

. e r .
Coo l and cut in s l ice s a nd t h en into f a ncy sh a pe s a nd ,
add to o ne qu a rt of con so mmé This cu s t a rd m a y be .
fl a vored wit h gr a ted chee s e or chopped par s ley P a rt .
o f it m a y be c o l o red green o r pink and t h u s give a ,
varied garnis h f o r the consommé .
Cr eam S oups .
These are a combination o f t h e white or cream sa uce

with v e get able pulp o r white stock or with b o th ,
.
S uc h s o up s a re r a ther he a vy for dinner but a re ,
s uitabl e f o r t h e m a in di sh a t lunche o n .
T he vegetables a re c oo ked till so ft rubbed thr o ug h ,
a str a iner and except pot a toe s a re u s ed with p art o r

, , ,
all o f the water in which they were co o ked .

77
T h e proportion of t h ick e ning v a ries wit h t h e density

O f the pulp u s ed but even beans and pot a toes need a
,
little flour to ho ld l iquid a nd pulp s m ooth ly t o gether .
A speck of soda m ixed wit h the m ilk befor e scal d

ing wi ll prevent curdling a fter c o mbining wit h o ther
m aterials .To b e a t t h eir be s t cre a m s o up s s h o u l d ,
n o t be prepared l ong bef o re serving .
More h ot m ilk m a y a lw a ys be a dded if the so up is

t o o t h ick B eaten egg mixed in ju s t bef o re s erving
.
wil l remed y undue t h inness .
A g a rnis h of unsweetened w h ipped cre am may b e ‘
put o n the soup after it is in the tureen .
T h e qu a ntitie s given h ere a re f o r one qu a rt of soup ,
whic h wil l serve f o ur or more persons .
C r e a m o f A s p a r a gu s .
R eserve the tip s fr o m one c an of as p a r a gus cov e r ,
t h e stal ks wit h w a ter ad d a slice o f oni o n a nd co o k

, ,
for hal f a n ho ur ; t h en str a in There s h ould be o ne .
pint or m ore of l iquid T o t h is a dd one pint o f white

.
s a uce the tip s o f the as p a r a gu s and salt a nd pepper

, ,
a s desired U s e fre s h asp a ragus a fter c oo king in t he

.
,
sam e w ay .
C a rr o ts Cauliflower Celer y Corn Cucumbers L et

, , , , ,
tu c
e, Mu sh room s S pin a c h S umm er S qu as h Turnip s
, , , ,
and W atercress m a y be p rep a red like the as par a gus .
O ni o n S o u p .
P ee l a nd s lice f o ur l a rge o ni o n s s c al d a nd drain , , .
C o ver with c ol d water a nd s imm er till very soft

, .
M as h through a vegetable s tra iner ad d one cup o f ,
m ilk a nd h e a t a g a in
,
Cook o ne table s po o n o f fl o ur in
.
o ne t able s poon of butter a nd gr ad u ally a dd the liquid

,
fr o m the onion til l s m o o th a nd t h in enoug h t o p o u r

int o t h e soup S e a son wit h o ne te as poon of sal t and

.
o ne salt s p oo n o f pepper B e a t o ne egg a dd o ne cup .

,
o f cre am a nd s tir in quickly as it is t aken from the

,
fire .
Cr ea m of M o c k B i s qu e S o u p
T o ma t o ,
or .
S tew t o m a t o c a nned o r fres h wit h a few p epper

, ,
corn s a nd bit s o f b a y le a f m a ce par sl ey etc for-

, , , .
,
h a lf a n h our then str a in A dd one s altspoon of sod a

, .
for e a c h pint a nd mix wit h a n equ a l qu a ntity o f t h in

white s auce a nd one cup f h ot cre a m O .
C r e a m o f Gr e e n Pe a s .
P e a s th a t a re t o o l d a nd hard f o r the tab l e m a y be

O
used in soup C o ok o ne qu a rt of p e a s in o ne pint of

.
gent l y boiling w a ter till s o ft M as h t h r o ug h a sieve .
wit h the w a ter A d d one pint of white s a uce S ea so n

. , .
wit h one h a lf te a spo o n e a c h of sal t a nd sug a r one

-
,
f o urth te a spoon of pepp er a nd if to o thick a dd more ,
ho t milk .
I n the sam e w a y prep are L entils B l a ck B e a ns nd , ,

a
S plit P e a s a fter so ak ing a nd co o king f o r five or s ix

h o urs F r o m o ne h al f to one wh ol e cup of dried peas
.
-
o r be ans will be needed f o r e a c h quart of soup .
B aked be a ns c o mbined wit h som e gr a vy fro m ro a st

m e a t fl a v o red wit h tom ato ketchup and reduced wit h
, ,
w a ter to the right c o n s istency m ake a go o d s oup ,

.
Thin S lices o f lem o n a nd h ard b o i l ed egg s O ft en are -
used to g arni s h s uch soups .
Cr ea m of P o t a to .
Mix o ne cup o f m ash ed pot a t o with one pint of hot

m ilk ; a dd o ne cup o f white s a uce fl a vor wit h s a lt , ,
P e a nu t P u r é e .
R em o ve h ell and skin from fre sh roast e d p e anuts

S ,
chop o r p o und fine and co ok in white s tock for a n

,
hour u s ing one cup of nut s t o ne quart of s t o ck or

, o ,
one h a lf cup of p e a nut butter

-
S eas o n wit h salt .
,
p a prik a and a few drop s o f o nion j uice Thicken wit h

,
.
butter and flour cooked tog ther if de s ired e .
Cr eam of I nd i a n C o r n
p
.
M ix one t able s p o on of flou r w it h o ne fourt h cu of -
corn m e al a nd o ne l eve l te a spoon O f sa lt ; m a ke it into

-
a t h in p a ste wit h a littl e c o ld w a ter and s tir it into ,
o ne qu art O f rapidly boil ing w ater which is in the to p ,
of the double boiler p l aced direct l y on the st o ve S tir .
well f o r five minut e s t h en p l ace t h e pan over boi l ing

,
w a ter a nd cook t h irt y m inutes A dd milk or cream to .
t h in it su ffi cient l y and se a son w it h p epper or paprika

,
.
J u s t before serving p ut in o ne cup o f pop corn -

.
T o ma t o S o u p .
R inse one fourt h cup of ric e a n d co o k gently in two

-
qu a rts o f boi l ing salted w a ter til l the s t a rc h cells

bur s t There s ho uld not be more th a n a generous
.
quart of t h e st a rc h w h en boiled S tew a c a n of toma .
toes f o r h al f an h our seasoning when fir s t put o n , , ,
with a te as p o on of sal t a lev l s altspo o n o f pepp e r a

,
e ,
t able s poon of sug a r a m edium sized onion liced t h ree

,
-
S ,
cl o ves o ne sm a ll b a y l e a f a nd a l ittle nutm eg Rub

,
-
,
.
the t o m a t o when done through a soup str a iner into the

rice s t a rch a nd t a st e to see if the s ea s oning is right
-
,
addi ng s alt or p epper if neces sa ry N ow a dd a cup of .
whipped cream a nd s e rve Thi s i s deliciou s a nd easi l y .
pre pa red .
S ou p s . 8I
S uc c o ta s h S ou p
.
P ick over and soak over night one cup o f d ried L ima
b e a ns I n t he m orning rinse drain and put on to
.
, ,
boi l in two qu a rts of water Cook slow l y till the be a n s

.
are soft W hen n e a rl y don e c h op one c an of s weet

.
,
corn as fine as p ossib l e and s tir it into the b e ans L e t

,
.
it cook fi v e m inut e s t h en turn t h e whol e into t h e

,
strainer a nd rub t h e pu l p t h rough P ut it ov e r the

,
.
fi r e ag a in and add to it one pint of w h ite sauce .
S e ason wit h o ne t e aspoon of salt one eig h t h tea s poon ,

-
of paprika o ne tablesp o on of sugar and a trace o f

, ,
nut me g .
H u l le d Cor n S ou p .
T he flavor of h u ll ed corn is especial ly agreeab l e to

those a ccustomed to t h is di sh in c h ildhood I f one .
wishes to s e rve it in a m odern w ay a s o up or purée ,
wil l b e fou nd to be de l icious Mas h t he c o rn until fine

.
a nd S ift it t h rough a pure e str a iner ; or c h op it fine

’
before sifting S tir in hot milk e noug h to m ake it the

.
consistency of an y cr e am v e getab l e soup P ut it on .
to boil and add sal t and pepper to ta s te and a gener ,
ou s tab l e spoon of butter for e a ch quart of the mixtur e .
S e rv e it wit h croutons I t wi ll h av e a slightl y gr a nu

.
lar textu r e and if this is not l ik e d the u sual flour

, ,
thickening m a y be add e d .
Fr u it S ou p s .
S oup s made fro m fruit j uices only s lightl y sw e et

ened t h ickened wit h arrowr o ot a nd s erve d cold in
, ,
b o uillon cup s a re quite accept able in h ot days

,
.
The fo l lowing f o rmula for a cherry s oup will s erv e

as a guide for making ot h ers t h e amount o f s ug a r and
,
th ickening need e d varying with t h e acidity and textu re

of t he fruit us e d .
C h erry S o up .
A llow a pint of water to a pint of fruit P ick over .
and wa s h one pint of cherrie s the nicer the better , ,
although the s m al l sour c h erries are s om etim es u sed .
P ut them into a s tew pan with one pint of cold w a ter

-
and l et them c o ok five minut e s Then rub through a .
h a ir or granite s trainer a nd he a t a g a in A dd one half

,
.
-
cup of sug a r n o t enoug h to m ake it s weet but j u st to

, ,
t ake O ff the S harp twang R ub one tables p oon of .
a rrowr o ot to a paste wit h o ne tab l espoon of cold water ,
stir it in w h en the l iqu id boils and cook two or three ,
minutes or unti l cl e ar S o m e fruits wil l b e i mprov e d

, .
by t h e addition o f a tab l espoon of le m on j uice .
S e t away to cool and serve wit h cracked ice in cup s

or in glasses .
S e rve wit h zwieback or toasted w a fers .
S w ed i s h S ou p .
Cut up two quarts of a pples and b o il wit h two

qu a rts of w a ter unti l tender S tr a in and put the juice
.
on to b o i l again with a bit of stick cinn a mon l e m on ,
p eel a nd s ug a r to taste Mix one tabl espoon of corn

, .
s t arch wit h o ne cup of water a nd pour into the a pple ,
j uice w h ile it is b o iling P ut in preserved c h erries

.
,
whic h ha ve been s teeped in sug a r and w a ter a nd add ,
t h e a ppl e pulp S erve c o ld as soup and put in cub e s

.
,
of lemon j elly w h e n read y to s e rve .

E ntr e es . 83
E nt r e e s .
G e ne r a l D i r e c t i o ns fo r W a r m i ng
v e r M e a ts o .
R emove everything une a t able b o nes gristl e or , , ,
s kin Cut in pieces of e qual S ize or c h op fine

.
,
.
Moisten wit h gr a vy or stock season m oderately and , ,
serve ho t M e a t t h u s prep a red m ay be p ut on slices

.
of to a st or placed in a deep p la te or veget able di s h

, ,
c o vered with m ashed p o t a t o a nd baked unti l t h e ,
potato is brown or prep a red wit h the pot a to a s ha s h

, ,
o r c o mbined wit h buttered crumb s in an esca llop .
H a sh .
Twic e as m uc h c ho pped o r m ash e d pot a t o as m e at ,
or equal pa rts of eac h T h e m e a t m a y b e one fourth

.
-
f a t ; c h op it fine a dd t h e p o t a t o and c ho p again

, , .
S eas o n wit h s al t and pepp er the qu a ntity to be v a ried

,
wit h t he natur e of t h e m e a t ; m oi s ten wit h m ilk w a ter , ,
or s tock M elt a tablesp oon of fat f o r eac h cup O f ha sh

.
in a frying pan spre a d t h e h a sh in even l y a nd cook

-
, ,
slow l y f o r about twenty minutes S h ake the pan o cca .
s i o na ll y to p revent s ticking Ro ll or fold without .
bre aking t h e brown crust O r the ha sh m a y be put.
in a buttered p an and b aked in t h e o ven .
A slice of onion o r st alk of celery chopped fine with

the potato gives an agree able fl a v o r f o r a beef h a s h .
S o m e h ou s ekeepers ha v e not yet grasped the idea

that a h a sh m a y be m ade from anyt h ing but corned
beef or sal t fi sh y e t ha m l a mb c h icke n h al ibut
, , , , ,
salm o n or any m e a t o r fi sh combined wit h p o t ato well

,
s ea s oned a nd carefully w armed m akes a n a cceptabl e

h a s h which m a y well be the princip a l p art o f the

,
bre akf as t or lunche o n .
V e ge ta b l e H a s h .
Ch o pped beets turnips an d c abb a ge m a y be a dde d

, ,
to a has h o f c o rned beef a nd p o t a t o More often the .
p o t a to i s mixed with a n equ a l bulk of the ot h er v e ge

t able s i n a ny prop o rtion in whic h they ha ppen to be
left fr o m o ther m e al s especi al ly fro m a boiled dinner
,
.
T h is has h is h e a ted a nd br o wned sligh tly like any o th er .
S te a k H a s h .
B its of broiled ste a k l eft over m a y be chopped fine

and put wit h a rem a inder of scall o ped o ni o n a nd
m as hed pot a t o and wil l m ake ha s h for a reli sh t h e next
d a y with boil ed or s cr a mbled eggs .
S ca l l o p e d M e at o r F i s h .
O ne m e a sure of m e a t pou l try or fi sh c h opped or cut

, ,
fine one of sa uce o r gr a v y o ne o f st ale bre a d o r c oa r s e

,
~
cracker crumb s or boiled rice o r m a c a roni S e a son

, , .
eit h er m e a t or s a uce h ighl y wit h s a lt p epper o nion , ,
j uice celery salt or wh a tever is l iked a nd is convenient

, ,
at the time .
U nle s s the m e a t is quite f a t m elt o ne ounc e of butter ,
to mix wit h e a c h cup o f crumbs I n a pud d ing di s h put .
a la yer of crumb s then m eat m oisten wit h s a uce a nd

, , ,
proceed til l the dis h is fu l l h aving crumb s on top , .
To prep a re b aked fi sh the fo llo wing d ay f o r bre a k

f a st o r l uncheon rem o ve a ll s kin and bone s and m ix
, ,
fi s h stu ffing and sa uc e t o gether ; m oi s ten with milk

, ,
if there w a s not s u fficient s a uce P ut in s h ell s o r a .
s h all o w pu d ding di s h cover wit h buttered crumb s , ,
and bake til l h o t a nd brown .

E ntr e e s .
C h a r tr e u s e Meat or Fish
Of Ri c e a nd .
B oil one cup f rice in tw o qu a rts o f b o iling w a ter

O
till tender ; dr a in and line a m old F ill wit h one pint .
of cold m e a t o r fi s h well se as oned a nd moi s tened with

,
one cup o f tom a to sauce or with one cup of stock ,
mix e d wit h one be a ten egg Cover with the rice a nd .
stea m or b ak e in a pan of water for about forty m in

ute s Turn fr o m the m o ld and s erve wit h tomat o
.
s auce B oiled hominy or mashed pot a to m y tak e t h e

. a
place of t h e rice .
M i nc e d M e a t o n T o a s t .
O ne pint o f cold r o a s t or s tew e d beef c h icken la mb , , ,
or veal fr e e d fro m b o nes kin a nd gristl e and cut

, ,
S , ,
fi ne . Moisten sl ightly wit h hot gr a v y m ilk or water , , ,
or to m ato sea s on to t as t e wit h sa lt and p pper and

,
e ,
when h ot pread it on toast Ad d ne tab l e sp oon o f

S . o
butt e r if onl y w ater is us d f o r m oisture e .
Meat Cake s or F r ic a nd e lle s .
Mix one cup o f c ho pped cooke d m e a t one cup of ,
bread cru mb s o ne h a lf te as poon of m ixed h erb s o ne

-
,
-
,
sal t s poon of salt and a speck of pepper with one ,
beaten egg and one or two s p o onfuls of m i l k S h ap e .
in s m al l cakes and brown in h ot butter .
C h i c k e n T i mb a l e s .
Mix thoroughly one pint o f choppe d chicken one ,
cup of st a le bread crumb s or chicken stu ffing one -

,
h alf tea s p o on of mixed herbs o ne salt s p oo n of pepper , ,
one half tea s poon of s a lt a nd m o i s ten wit h one cup of

-
,
milk or stock a nd two be a ten egg s

, ,
Celery salt .
,
cayenne par s ley onion and lem o n j uice a l so m a y be

, ,
u s ed for s e asoning P ack in small molds we ll but .

t er ed , a nd steam about fifteen Turn fr o m m inutes .
the molds and s e rve with or with o ut a sauce .
V eal or L am b m a y be u s ed in s te a d o f t h e chicken .
Cr ea me d C o dfis h .
S oak in c o ld water pick a p a rt a nd put in fre s h

, ,
cold w a ter ; let it he a t but n o t boil and change the

, ,
water a gain and a g a in till the fi s h i s fre sh e nough .
Then drain a nd co mbi ne w it h w h ite sauce .
F i s h T i mb a l e s .
To e a ch cup of cream e d fis h s alt o r fre s h add one , ,
w ell be a ten egg and more s easoning if de s ired

-
P a ck .
in buttered cup s or in one di s h and s team o r bake

, ,
until firm enoug h to turn fr o m t he m o l ds .
J e l l i e d M eat .
Trim al l the meat fro m a cold roast of ve al or l amb

and stew in a littl e water till tend e r and t h oroughly
s cald e d D rain pick over cut fine season highly
.
, , , .
A fter r e moving fat fr o m t h e brot h let it boi l a wa y ti ll

t h e re is a bout one half cup to e a c h cup of m eat I n
'
-
.
e a c h cup of stock dis so lve one t a blespoon of gelatin .
Mix w it h m e at and m ol d in a br e ad pan A ft e r c h ill .
ing cut in sl ic e s .
S a l mo n L o a f .
Mince one c a n of sal m on ; add one cup of stal e b r e ad

cru mb s (the white w it h out cru s t ) two beaten e ggs
pp
, , ,
O ne h alf cup of m ilk

-
S eason to tas t e wit h s al t
. e ,
per parsl e y and l e m on j uice P ut in a m old a nd

, ,
.
st e am or bake for t h irty m inutes Turn fro m t h e .
m o l d and serve h ot with a wh it e or H o ll andais e

B e a t tw o eggs very lig h t a nd beat th e m wel l into t h e ,
fi sh . The mixture s h o u l d be very soft a nd creamy .
H ave the bottom of a s pi d er or o m elet p a n covered

with hot s alt pork f a t put in the fi sh and spread it ,
even l y o v e r t h e pan h alf an inc h t h ick Cook s lowl y .
unti l a br o wn c r u s t h a s form ed then l o o s en it round ,
the edg e and ro l l one S ide ov e r a nd turn out like a n

,
o m el et .
Fish Balls .
O ne cup of s alt s oaked and pick e d fi ne and

co d fi s h, ,
two h e aped cup s of pot a t o es boiled twenty minutes , .
D r a in m a sh and be a t fine wit h

, ,
ne tablesp o on of o
butter and a d ash of p epper Cool slightly a nd add .

,
one w e l l beaten egg T a ke up a s m a l l t a blespoonful

-
.
,
smoot h ff and lip the bal l int o deep ho t f a t K e e p

o ,
S .
the fis h in a bow l of c o ld water whil e picking it ap a rt ,
and it will need no furt h er s o aking and if thoroughly ,
m as hed and beaten wit h t h e pot a to it will blend better ,
th an if it h ad been chopped and will b rec o gnized ,

e
only b y t h e taste and the pre s ence of fine t h re a d like -
fibers T h e water should be we ll dr a ined ff w h en

. O
the potatoes are done a nd the egg should not be ,
add ed til l the mixture i s c oo l otherwise it wil l b e ,
c o oke d and t h i s will m erely m ake the mixture ric h but

,
not light The f a t sh o uld be h ot enough to br o wn a

.
piece o f bre a d while you a re counting f o rty a nd sh ould ,
be free fr o m a ll cru m b s o r sediment Cr o wding the .
b all s will cool the f a t S fry o nly f o ur o r five a t a tim e

,
O .
This s am e mixture m a y b e sh a ped into fl a t cake s and

browned on e a ch side in h o t salt pork fat .
L eft O v e r F i s h B a l l s
-
.
E ver y one recognizes the difference betw e en fre sh

E ntr ee s . 89
ho t mas h ed pot a to and pot a t o t h at h as b en allowed to e
b e co m e c o ld a nd then ch o pped and warmed over ,
but e a c h m ay be perfect in its w a y T h is sam e .
di ff erence will be found in a ll c o mbinations o f pot a to

wit h fish m eat etc a nd fi s h balls or h ash ma d e with
, ,
.
,
fre sh h o t m ash ed pot a t o es will be quite unlike t h e

sa m e am ount of fis h o r m e a t mixed with cold chopped
potato e s .
S al t or fresh fis h m a y be u s ed F re s h fish whic h .
h a s been fried gives a g o od flavor .
Chop the fi sh r a ther co a r s el y b e ing carefu l to r e

p
,
m ove al l fine bones then m a s h it fine , ChO about .
p
twic e t h e am ount o f cold p otatoes and mix the m
t h or o ughl y wit h the fi s h ; seas o n wit h p e per a nd
moisten wit h t h e drawn butt e r gravy l eft over or wit h ,
a l ittl e cre am or white s a uc e F r y out s e v e ra l s l ices

.
O f f a t s al t pork dr o p a spoonfu l O f t h e m ixture in the

p
,
hot fat u t it down fl a t and even and turn o ver when

, ,
brown S erve a poac h ed egg or h alf of a ha rd boil ed

.
-
egg on e ac h fis h cak e and g a rnis h wit h a f a n of

,
pickled cucumber .
P i nk F i s h B a ll s .
U s e s almon fre s h o r c anned mix with w a rm m a shed

D ip
,
pot a to and se as on
,
in m elted butter a nd broil
.
under t h e gas fl a m e .
F i nna n H a d d o c k F i s h B a l l s .
O ne pint of fi s h minced fine a nd m ixed wit h ne o
cup of thick sa uce m a de with one f o urt h cup each o f

butter and flour and o ne cup of milk S e aso n with
,
.
sal t and pepper a nd a dd one be aten egg D rop by .
te a spo o nfuls in deep hot f a t o r cool the mixture a nd

,
prepare l ike croquettes before frying .

S oufl
iés .
F or e a c h cup of w h ite sauce or an equ a lly thick ,
pa s te of br e a d and mil k u se fro m one ha lf t o one cup ,

-
of c o ok e d m e a t p oultry or fi sh ch o pped fine a nd from

, , ,
o ne to t h ree eggs T h is is a combin a ti o n of cre amed

.
m eat wit h a pu ff y om elet a nd t h e degree of pu ffiness ,
depend s upon the number of eggs used .
Mix t h e m e a t wit h the w a rm sa uce s e a s o n h ighl y , .
A d d a few st a le w h ite bre a d cru m b s if the m e a t i s -
m o ist and a S poonful o r two o f milk if it is dry .
C a nned s al m on for ex ample will be very m o i s t while

, , ,
ro a st m eat will be dry .
W h en coo l a dd t h e wel l b e aten yolks and s ti ff whit e s -
of t h e egg s F ill buttered m o lds a nd s t a nd in a p a n

.
of water a nd cook in a sl o w o ven unti l puffed a nd

,
fir m . T h i s m a y be baked in one large m old but ,
s mall ones are better I t sh ou l d be served in t h e di sh

.
in which it is cooked P aper c a se s sc a l l op s hells or

.
, ,
r a mekins a re used S erve h ot wit h or without a

.
,
sauce .
V eg e t able s ou fflé s a r e m ade wit h out t h e s auce the ,
p ot a to p ar s nip pe a s o r wh a tever i s u sed being m oist

, , ,
ened with cr e am or m i l k b e for e folding in the beaten

eggs .
S w e d i s h Ti mb a l e C a s e s
p
.
Two e ggs o ne h al f cup O f mi l k o ne cu of flour

,
-
, ,
one sal tspoon of s alt one teaspoo n of sugar one tab l e

, ,
S poon o f Oil o r m elt e d butter D O not separ a te eggs .

,
but b e at t h e w h ole m ixture toget h e r till sm oo t h .
T h e ti mbal e iron m u st be h e ated in t he kettle of

d ee p fat D r ain it wipe on cl e an paper and dip into
.
, ,
t he batt e r wh ic h should be put in a larg e cu p or small

etc is muc h like th a t of cereals E a c h i s c oo ked in

.
,
.
boiling salted w a ter unti l tender twenty to f o rty ,
m inute s a ccor d ing t o the s ize a nd s h a p e

,
I f dr a ine d .
and put in c o ld w a ter f o r a s h o rt time it will keep it s

sh ape without s ticking together Then it m a y be cut .
in rings f o r soup or s h o rt s ection s to lin e timb ale

,
m o lds or for croquette s o r t o s erve in a sa uce

, , .
O ne f o urth of a p o und p a ck a ge of m a caroni will

-
m easure a bout one quart when c oo ked .
M a c a r o ni w i t h C h e e s e .
Mix together or put in l a yer s in a di s h o ne pint of

, ,
boiled m ac a roni one cup of thin white s a uce high ly

, ,
s e asoned with s a lt and p epper and from o ne fourth to ,

-
one h alf cup of c h opped or gr a ted chee s e S prinkle

-
.
wit h buttered crumb s and bake until hot and brown .
M a c a r o ni w i t h Eggs .
O mit t h e chee s e in t h e preceding recipe a nd ad d tw o

hard boiled e ggs c h opped fine and sea s oned wit h salt
-
,
and p epp er .
M a c a r o ni w i t h H a m .
To the mac a r o ni a nd sauce ad d o ne cup of fine

minced h a m se aso ned wit h mu s tard nd be a t one
, ,
a
r a w egg into the white s a uce .
M a c a r o ni w i t h Oy s te r s .
A dd one cup o f oy s ters highly seas o ned with sal t ,
a nd pepper to o ne pint of m a c a r o ni M o i s ten with o ne

,
.
cup o f cream o r s a uce Cover wit h crumbs a nd b ake . .
M a c a r o ni C r o q u e tt e s .
M o i s ten one pint of boiled m a c a roni well d r a ined , ,
and cut fine with one cup of t h ick white s a uce a nd one ,
E ntr e e s .
93
egg beaten S eason wit h s a lt and pepper a nd one

.
qu a rter to one ha lf cup O f gr a ted cheese S ha pe w h en

-
.
C OOL
M a c a r o ni w i t h T o ma t o .
F ry one te a spo o n of c h opped onion in o ne tabl e spoon

of butter unti l s lightly c o lored ; add one t a blespoon
of fl o ur a nd when wel l mixed add gradually one and
,
one h al f cup s of strained tom a t o a nd h a l f a teaspoon

-
of salt T h is m y be m ixed wit h t h e macaroni a lo ne

. a ,
or wit h t he addition of t h c h eese or t h e o ysters e .
The m acaroni m y b e baked or re h e a t e d in a doub l e

a
boiler wit h t h e to m at o sauce .
M a c a r o ni w i t h R a bb i t S a u c e .
M elt o ne fourth pound o f cheese cut in bits in a

-
, ,
double boiler wit h o ne h a lf cup o f cre a m season wit h

-
,
s alt pepper and mustard a nd a dd one be a ten egg

, , , .
H ave o ne pint of m a c a r o ni he a ted in a little cream and

p o ur the r a bbit over it S prink l e wit h coars e cru mbs
.
br o wned in butter .
N o o dl e s .
B reak two eggs into a bowl and stir in sift e d flou r

t o m ake a very s ti ff dough K ne a d it unti l very dry .
and s m o o th D O not add salt for G erm a n cook s think

.
,
fhe s alt ma k es t h em t o ugh a nd sticky D ivide in con .
v e ni e nt p o rti o ns and rol l as t h in a s p a per L et them .
dry o n a floured c l oth for a n h o ur W hen dry rol l up .
l ightly like a j elly r o ll a nd s lice o ff in thin s h a ving s .
Then unr o ll them a nd dry a g a in D r o p them into .
r a pi d ly b o iling sa lte d w a ter a few at a tim e a nd c oo k

, ,
them ten minute s D r a in a nd put them in soup or

.
,
p repare like m a caroni .

C r o qu e tte s .
C O QU TT m y be m a de fr o m a lmo s t a ny f o od ma
R E ES a
t i l
er a The crisp brown o utside i s att a ined by rolling
.
,
in egg and crumb s a nd frying in deep f a t T ha t .
pr o ce ss is common to a l l cr o quette s and a ll v a rieties ,
m a y be gr o uped under two he a ds t h o s e h aving a b as is ,
o f white sa uce a nd th os e which h a ve not S o m e

,
. ar e
m a de of m e a t a nd fi sh co ok ed tender minced fine , ,
while the s a uce is double the u su al thicknes s a nd egg ,
is som etim es ad ded to these .
O thers are made of veget able s a nd egg al o n e is ,
general l y used t o h old them in s h a pe These two .
classes m y unite in one as in fi s h b a lls where s ome

a ,
times cream ed salt fi sh is combined with p o t a t o and

egg or in macaroni croquettes
,
.
T h e di ffi culty s o me cooks experi e nce in m aking cro

q u e tt e s is due chiefl y to the v a ri a bility of m a teri a ls ,
especial ly in the amount of m oisture I t is pr a ctically .
impo s sible to c o ver t h is by a ny recipe The w a y m eat .
or veg e table s a r e cooked d rained and c h opped o r , ,
m a s hed m a kes a di ffere nce in the amount of sa uce

needed t o S h ape the m int o croquette s The temper .
ature a t which the croquettes a re h and l ed is another

imp o rt a nt p oint .
T he ideal croquette S hould be soft a nd cream y in

side when s erved a nd yet keep its sh a pe and be cri s p
, ,
and br o wn outside I t is not nece s s a ry to use o ne kind

.
of m eat fi s h or v e get able O ften two or t h ree a re com

, , ,
bine d in o ne form Chicken and ve al or either or

.
, ,
both with br a ins sw e etbread s or mu s hr oo m s or

, , ,
oy sters are often found in one recipe .

S h a p i ng .
The standard s h ap e s for c r oq u e tt e s a r e t he cy l i nd er ,
t he con e and the cu t let though as many ot h er for m s

, ,
m a y be m a de as the ingenuity of the cook can d e vise .
I t is a questi o n whether apples chickens etc are d e , ,

.
,
sirable form s in whic h t o serve suc h compounds .
p
The first step is to divide t h e mixture into t h e de
sir e d number O f ortions m aking t h e m uniform in ,
size a rounded t ab l espoonful is about t h e rig h t

,
quantit y for e a ch one The h ands m a y be dampened

.
wit h water or milk to prevent the mixture sticking or ,
fine cru m b s m a y be dusted over bo a rd a nd h a nds as

flour is used with dough I f for any r e ason the m ix
.
“
ture is too soft to handl e a very l ittle cr a cker dust,
m a y be stirred into it .
F irst roll the spoonfu l into a round bal l t h en p ut on ,
t h e board wit h a few crumbs a nd gentl y roll ti ll a ,
cyl inder sh a p e is secured o r tip the h a nd so that o ne

,
end rec e ives m ore pres s ure t o get t he c o n e S h ap e .
Th e n lig h t l y lift in t h e ha nd and fl a tten first o ne end

and t h e n the other on t h e board F or t h e cut l ets or .
c h op s h ape fl a tten t h e b all and curve a nd point o ne

,
e nd .
W h e n all are re a dy put more crumb s o n the board ,
dip e ac h croque t te in be a ten egg dr a in and r oll over ,
in the cru mb s The w h ole e gg or t h e w h ites only a r e

.
used for cr u m bing W hen beaten too l ittle t h e egg

.
S lip s o ff t he croqu ette l e a ving p a rt of t h e surf a ce bare ;

,
if beaten too muc h air bubble s bre ak with like e ff ect

,
.
W it h e a ch egg o ne or tw o t ablespo o ns o f m ilk or water

sh o uld be mixed A p a l a te knife m a y be u sed t o roll
.
t h e croquette over in the egg till all parts are coated .
T he cr u m b s m ay be e it h er br e ad o r cracker but t he ,
C r o qu ett e s .
97
for m er a re to be preferred as th e y brown b e tter in t he

frying and do not h a ve the greas y look co m m o n when
cracker cru mbs are u s e d .
I f not convenient to fry a fter egging and cru m bing , ,
roll over in m elted butter and b ake in the oven un d e r

a gas fl am e The egg in the mixture i s desirab l e
.
when t h e croquettes are to be cooked in this w ay a s it

help s keep t h em in sh a pe for the c r ust is not quit e so ,
firm as w h en th e y are fried .
A white brown or tomat o sauce m ay be m ade t h ick

, ,
and u s ed for croquettes G r a vy l eft over wit h m e a t .
can be utilized b y adding m o re flour and cooking thor

oug hl y or b y t h e u s e of som e cracker dust in m ixing
,
t he croqu e tte s .
F r y i ng .
T h e f a t m a y be a m ixture of several kinds or o ne

al one I t s h ould b e hot enoug h t o brown the cro
.
q u e t t e s in a bout one m inute T o te s t it drop in a bit .
of white bread crumbs whic h S houl d becom e brown

-
,
in half a minute L ift the frying b as ket with a long

.
f o rk and h a ve a tin p l ate to set it in when t ak en from

p
,
the fat D i t h e b as ket in the f a t a nd put in only

.
from three to five croquettes a t once as m ore will cool

the fat t oo much K eep them under t h e f a t all t h e
.
tim e W hen brown lift the b ask et d r a in o ver t h e

.
, ,
fat and then o n soft paper I f they a re lifted out a nd

,
.
put b a ck a g a in or a re in the f a t too l o ng o r a re not

, ,
evenly crumbed o r a re too l a rge there will be a ten

,
d e nc y t o bre a k o pen .
Ga rni s he s for cr o quettes a re v a ried ' the l o b s ter

cl a w the p a per dec o ration p a r sl ey fres h or fried and
, , , ,
m an y others .
I f sauce is t o a cc o mp a ny cr o quette s it s houl d not ,
be a ll o wed t o s p o il the cri s pne ss a nd therefore better , ,
be s erved in a s ep a r a t e di s h .
C r o q u e tt e s o r C u t l e t s .
O ne so lid cup (or o ne h a lf poun d ) o f c ook e d me a t -

,
ch o ppe d fine S e aso n chic k en o r ve a l wi t h o ne h a lf

.
-
te as p o on o f salt o ne h alf te as poon o f celery salt one

,
-
,
s al t s p oo n of pepper a s peck o f c a yenne a few drop s

, ,
of o ni o n j uice one t able s po o n of lemon j uice one te a

, ,
s p oo n f ch o pped p ar sley S e as on l o b s ter and o t h er

o .
fi s h with salt p a pri ka must a rd a nd lemon Mix wit h

, , ,
.
a thick sauce m ad e with o ne ounce o f butter two

, ,
t able s p o on s o f c o rn s t a rch or f o ur o f flour a nd o ne

-
, ,
cup of milk or s tock S pre a d o n a pl a te t o c oo l S ha pe

. . .
R oll in crumbs egg s a nd crumb s F ry o ne minute

,
. .
D r a in on p a per .
A ppl e C r o q u e t t e s .
S tew apple s till s oft wit h very l itt l e w a ter a nd beat ,
till sm oo th or rub throug h a str a iner To e a ch cup

,
.
o f thi s sa uce c o ld a dd two tabl e s po o ns of s ugar o ne

, ,
half cup o f cr a ck er or shredded whe a t bi s cuit crumb s

one salt s p oo n of salt two lt pns of nutmeg ; s t and
,
,
sa s oo
in c o ld pl a ce for a n h our then c a refully s h a pe like ,
s m all a pple s crumb cover with egg crumb a g ain fry

, , , ,
in deep f a t a nd in s ert cl o ve t o repre s ent blo ss om end

,
of a pple and anot h er clove a t O ppo s ite end for a s te m

, .
N ut C r o qu e tt e s .
S o a k one cup of s t a le white bre a d crumb s in n h al f -

o e-
cup o f milk mix wit h o ne cup o f chopped walnut s or

,
mixed nut s s e aso n with salt a nd pepper add the

, ,
beaten yo l k s of tw o eggs S h ape egg a nd crumb .

, , .
1 0 0 H o m e S c i e nc e C o o k B o o k .
S a la d s a nd S a la d D r e s s ings .
M A T sal a ds
E suitable for t h e s ub s t a nti a l di s h f o r
ar e
a f a mily lunch e o n speci ally in warm we a ther A ,

e .
sal a d for dinner sh ould alw a y s be of so m e l ig h t vege

t able l ike l ettuce c h icory celery etc prep a red wit h
, , , , .
,
a F renc h dres s ing .
T h e use o f sal a ds for winter foods see m s wholly in

a ppropriate to some persons for they a rgue t ha t it is ,
not n a tur al for green pl a nts to grow in winter a nd , ,
theref o re suc h things are not suit able f o r food at

,
t ha t s ason B ut wit h our a rtifici al m a nner of l iving

e . .
we r quire green f o od in winter almost a s m uc h as in

e
sum m er .
E ven wit h out l ettuce or ce l ery p a latab l e sal a d s can ,
be m a d e fro m t h e standard vegetable s a nd fruits which

we ha ve practic ally a ll t h e year l ike the a pple cab , ,
b a ge p o t a t o onion a nd canned t o m a to
, , , .
F r e nc h D r e s s i ng .
U se two or t h ree t abl espoons o f o il to one of vinegar

or l emon j uice se a s o n wit h salt a nd p epper a nd mix
, ,
t h or o ugh ly adding t h e vinegar gr a du a lly Tarr a g o n

,
.
vinegar m y be used or a few drop s of onion j uice

a , .
M a y o nna i s e D r e s s i ng .
Mix toget h er o ne half te a spo o n eac h of sal t and m u s

-
tard a s peck o f c a yenne a nd o ne t ablespoon eac h of

, ,
le m on juic and vineg a r I n a n o ther bowl beat t h e

e .
yolk of an egg slightly wit h fork or wooden spoon and ,
drop in the il s lowly ; a s it thickens a dd a litt l e of the

O
ot h e r m ixture The proc ss wil l b e m or e r apid if

. e
Sala d s a nd S a l a d D r e s s i ng s . IOI
uten s ils a nd m a teri a l s are c o ld C o ntinue till o ne cup .
of oi l a nd all t h e s ea s oning h a ve been u s ed K eep the .
dressing in a c o ld place until nearly ready t o s erve the

s alad.
A h a l f cup of thick whipped cre a m m a y be folded in

j ust before serving and more s easonin g added ,
.
The dre ss ing m a y be c o l o red wit h l o b ster cor a l dried

and p o unded or wit h spinac h gre e n pars l ey or with
, , ,
the c o l o r pastes .
N ever m ix the m a yonn a ise dre ss ing with the m eat

or fi s h unti l ready to s erve and t h en u s e o nly part o f ,
it a nd spread t he rem a inder over t h e top

, .
M a y o nna i s e T a r ta r e .
Thi s i s sim p l y the a ddition of c h opped o l ives ,
pic k le s parsley capers and oni o n s t o the m a y onn a i s e

, , ,
.
U se one fourt h cup in all wit h one cup f dressing

-
,
O .
B o i l e d S a l a d D r e s s i ng .
M elt two t able s poons of b u tt e r in a saucep a n add ,
two table s poons f flour cook together til l frot h y but

O , ,
not browned add one h a lf cup of vinegar and continue

,
-
,
co o king til l the m ixture t h ickens ; then re m ove from

the s tove Thor o ughly mix o ne te a spoon e a c h of s alt
.
,
sug a r and mu s tard and a few grain s of c a yenn e and

, , ,
s i ft into the vineg a r sa uce stirring in sm o othly H eat ,

.
one cup of milk in a d o uble boiler a dd two beaten ,
egg y o lks or one egg and c oo k like so ft cu s tard stir, ,
ring con s tant l y W hen s lightly thickened re m ov e

.
,
t h e upper p a rt o f the d o uble b o iler a nd gradual ly ,
mix the custard with the vineg a r s auce B e a t the two .
p a rts together with the egg be a ter until perfectly -
smooth ; strain Thi s may be kept f o r week s

. .
C r e a m D r e s s i ng .
W it h a wire p oo n be a t o ne half pint o f sour cream

S -
wit h a tab l espoon of sug a r and with vineg a r to o ff s et

t he sweetness of the sug a r Thick cre a m mak s a . e
foamy dr e s s ing S ea s on with paprik a a nd salt

. .
C o o k e d C r e a m D r e s s i ng fo r F r u i t S a l a d s .
Cook together two t able s p o o ns of butter a nd three

tab l e s poon s of flour A dd one cup f s weet cre a m . O .
L et it boil for five m inutes s tirring all the time R ,

. e
m ove from t h e fire and stir in one h a lf cup of s our -
cr e am t h e j uice of h alf a l emon a v y l ittle s alt and

, ,
er ,
sugar to taste A llow it to become p erfectly cold P our

. .
t h e mixture over slic d a pples or b a n a na s a nd set o n

e ,
ice one h our b fore s erving T h is will plea s e those

e .
w h o find t h e y cannot eat oi l .
R e m o u l a d e D r e s s i ng .
R ub t h e yolk s of two h ard boiled egg s t h roug h a -
sieve m ix wit h one raw yolk a nd a se aso ning of salt

, , ,
p e pper and m ustard L ittle by little be a t in o ne cu p

,
.
of oil and as it t h ickens a few dr o p s of vinegar

, .
G a r ni s h e s Sa la ds fo r .
E dibl e g a rni s hes a re the o nly o ne s which should be

all owed O ccasion ally we m a y serve t h e s a l ad in
.
b a skets m a de fr o m the ha lf skin s o f s m a ll gr a pefruit ,
or a nges or la rge l em o ns o r in a pple s or cooked be e ts

, , ,
or t h e boat l ike s h a p e o f a half cucumber

-
p
.
C a per s O live s a nd i m o l a s a re n o t only a ttr a ctive

, ,
for garnish but will t o so m e extent t a ke the place of

,
o t h er green s in a s ala d .
W h en the O lives stu ff ed with p eppers a re cut in

U se apple a nd nut s o r a pple and celery o r c e lery and

nuts in the sam e w a y S erve on lettuce leaves or in
.
bright red apple s h o l lowed out to hold it .
Wa l d o r f S a l a d
Thi s con s ist s o f equ a l prop o rti o ns of apple and
ce l ery cut in s m al l piece s and h eld together b y m a y on
nais e dre s sing .
App l e a nd O ni o n S a l a d .
B oil one cup o f vinegar or if strong h al f wat er

, u se .
M ix one teaspoon of mu s tard one te a sp oo n of corn ,
st a rch ne hal f te a spoon of salt a nd ne half salt

,
o -
, o -
S poon f p e pper with one well beaten egg

O S tir t h is -
.
int o t h e boiling vinegar and cook unti l creamy P our .
it over two m ildly a cid a pples sl iced and one o nio n

c h opped fi ne S e r v e it in l e tt u c e cup s
. .
B a na na S a l a d .
R e m ov e the s kin fr o m six or e igh t bananas l eaving ,
skins in good sha pe for refilling Cu t eac h ban a na in .
four strip s a nd then across in thin s l ic e s S eason .
wi t h le m o n j uice and salt then mix with m a yonnais e

,
or cook e d dressing and p ut back in t he skins

, .
B e et S a l a d .
Cut boiled beets in cubes and le a ve in a F renc h

dres s ing for a n ho ur ; then add one fourt h as m uc h -
c h opp e d olive s .
C a bb a g e S a l a d o r C o l d S l a w .
U se the center o f the c abb a ge for sal a d s h red or ,
c h op fi n and serve with F rench dres s ing O r pour a

e, .
h ot cooked dre s sing ov e r c h o p p e d cabbage a nd serve ,
after c h illing .
S a l a ds a nd S a l ad D r e s s i ng s . 1 0
5
Crisp tender cabbage well flavor e d w it h c e l e r y sa l t

,
can h ard l y be tol d from c e l e r y wh e n co mbin e d with

c h ick e n and ma y onnais e .
C a u l i flo w e r S a l a d .
B oi l the cauliflower ; dr a in car e fu lly and wh en col d ,
s e rve with a F renc h or m a yonn a is e dr e ssing .
C e l er i a c S al a d .
B oil the turnip root e d c el e ry pee l and s l ic e and

-
,
serv e co l d with a n y dressing T h is root is an . e xc e l ;

l e nt addition to a p otato sal ad .
C hi ck e n S a la d .
E qu al quantities of c h ick e n a nd c e l e r y a r e cu t in
cubes m oisten e d wit h a F renc h dr e ssing and l e ft for
, ,
s veral h ours J u st b efore serving m ix wit h a l ittl e

e .
m ayonnais e and p l ace m or e on top .
To one quar t of mixed c h ick e n and ce l e ry a l lo w o ne

cup of m ayonnais e U s e v e al in t h e sam e wa y
. .
C h i co ry S a l a d .
T h is salad p l ant is not as w e ll k nown as it d e s e rv e s .
T he green end s f the le a ves m a y be u s ed like pars l ey

O
for garnis h ing m eats t h e bleached portion i s b e st for

,
a sal ad W as h and dry c a r e fu l l y l ik e l e ttu c e nd

.
, ,
a
serve wit h a F r e nc h dr e ssing .
C h i ffo na d e S a l a d .
The pulp of o ne lar g e g r a p e fr u it a s m all h e ad of ,
lettuce or c h icory s hredded o ne green pepper or sweet,
red pepper cut fine a small qu a ntity o f c oo k d b et s

,
e e
o r fres h to ma toe s cut in sm all pieces Mix with .
F renc h dr e ssing and sprink l e with c h o p p e d par sl e y or

chives or u se m a y o nn a i s e if preferre d S erve in the

p
, .
sk ins o f the gr a efruit .
Crab Salad .
R emove the m eat

fr o m the s h ells ; m ix with it
enough m a y o nn a i s e t a rt a re t o m o isten it P ut it in t h e .
cleaned s hells g a rni sh with s liced lem o n cut in qu a r

, ,
ters and l ay one l apping over another a r o und the

,
edge .
Egg a nd C h e e s e S a l a d .
P l a ce in the center of a p l att e r a s m all cup of F r nch e
dre ss ing s urrounded by s h redded lettuce O n one

end put s lices of t o m a to o verl a pping on t h e oth r p
.
,
ut ,
e
a l ittle pile of w h ite and one o f yol k of h ard boiled -
eggs a nd one of cheese pres s ing them throug h a

, ,
p ot a to m a sher into t h e places .
Thi s i s dressed a s served giving those wh o d o not ,
c a re for cheese o r tomato a ch a nce t o ha ve only t h e

p art they prefer .
M a c e d o i ne o r V e g e t a b l e S a l a d .
A ny c o nvenient c o mbin a tion of cook e d veg e tab l e s

mixed wit h F renc h or m a y o nn a i s e dre s sing flavor d e
wit h onion j uice m a y be served under this na m e

,
.
N ut Salad .
Chestnuts m a y be u s ed alone but ot h er nuts a r e ,
better in combin a ti o n with o ther m aterial s Al m o nds .
a nd w alnuts s hould be bl a nched and cut in t h in slices .
Oy s te r S a l a d .
P a rboil the o y s ters a nd divide if l a rge h e a p on l et

, ,
t u ce leav es and cover wit h

,
m ay onnai s e t a rt a re .
t he vinegar f o r h alf a n h o ur o r a te as p oo n o f onion ,
j uic e used W hen in s e as on s c alli o n s a re d elici o us

.
,
“
in a pot a t o sal ad a nd a few bl a de s of chive s finely

, ,
minced give a peculi a rly a ppetizing fl a v o r

, .
A little mu s tard m a y be u s ed with the u s u a l F rench

dre ss ing a nd the salt pepper c a yenne a nd mu s t a rd
p
, , , ,
mixed wit h a lit t le o f the oil then p o ured on the o ,
ta to e s The oil should a lw a ys be poured o ver t h e

.
p otato bef o re the vineg ar t h at t h e pot a to m a y ab so rb ,
it I f the vinegar be u sed first the sa l a d will b e to o

'
.
,
acid a nd t he oil will often be found on the di sh i n

,
s tead o f enrich ing t h e potat o The amount of oil .
w h ich t h e potat o will ab s orb wil l depend upon the

qualit y of the p otato B e carefu l to u s e only wh a t the .
potato will t ake up Ad d o ne tablespoon of c h opped .
par s ley and m ore s alt if needed It is better if po s si .

,
b l e to let it st a nd aw h ile th a t t h e se as oning m a y pene

, ,
tr a t e thoroughl y before arranging it o n the di s h for

,
s e rving .
S erve on a S h allow d is h or pl a tter banking it hig h ,
in t he center a nd m ak e t h e surface smo o t h Then

,
.
decorate it A v a ried effect m a y be pr o duced by dif

.
fer e nt combin a tion s of the y ell o w a nd w h ite o f ha rd

boiled egg p a rs l ey and j ust a d ash of S hredded be e t
, , ,
e ither ra w or cooked P re s s t h e white of the egg .
t h roug h a pot a t o sieve l etting it f all on the middle of ,
the m ound then t h e yo lks in the sa m e w ay o n either

,
e nd and sep a rate the tw o with a l ine of the fine

,
parsley A rr a nge cri s p l ettuce le a ve s a r o und the

.
e dge D o not ha ve a h e a v y garni s h

. .
S a l a d w i t h J e l l i e d M a y o nna i s e .
To one pint of m ayonn a ise dre ss ing ad d o ne cup o f

Salads a nd S a l a d D r e s s i ng s . 0
9
a spic j ell y m ade with o ne cup of highly s e as oned s oup

s t o ck a nd one half b o x of gel a tin Mix t o get h er when
-
.
t h e j e l ly begins t o thicken a nd beat t h oroughly .
L ine a m o ld with thi s a nd mix the rem a inder wit h

about o ne qu art of fi s h or m e a t or celery cu t fine P a ck .
in t o the lined m o ld a nd set a w ay to gr o w firm Turn .
o ut on a bed of s hre dd ed l ettuce O r the s al a d mix .
ture m a y be chilled a nd s h a ped l ike croquettes or cut

l et s d ipped in as pic or m a y o nn a i s e a nd g a rni s hed
, .
L e ss gel a tin m y be u s ed in cold we ather

a .
Jel l ied F i s h Sala d .
U se a ny b o iled fi sh or a c a n o f hrimp s s ardine s o r S ,
salm o n picked a p art in bits S o a k one fourt h box of .

-
ge la tin in o ne fourt h cup o f w a ter a nd dis s olve wit h

-
,
one cup of h o t s t o ck S e a son with s al t pepp er and

.
, ,
l e m on j uice a nd m ix wit h an equ a l m e a sure of fis h

, .
D ec o rate one m o ld or sever al sm a l l o ne s wit h p arsle y ,
cap er s secti o ns of h ard boiled egg s or a ny palat able

,
-
,
garnish P a ck in the fi sh and j elly a nd when fi m

.
, r
turn out on t h e shredded lettuc a nd s erve with a e
c o oked or m ayo nn a i s e dressing .
T o ma t o J e l l y S a l a d .
S o ften one h al f b o x of gel a tin in n h alf cup o f

-
o e-
c o ld w a ter di s s o lve with o ne h alf cup of hot s tock

,
-
,
a dd one pin t of s t r a ined to m atoe s se aso n to taste , ,
a nd chill in m ol d s This m a y b e mixed with n equ a l

. a
bulk o f cold m e a t cut sm all or wit h b aked be n s bef o re a
putting in the m o ld s S erve wit h lettuce o r hredded

. S
c abb a ge a nd dre ss ing .
Cha u d -
C hicken
fr o i d of .
Cut coo k ed chicken in ne a t p iece s rem o ving ne a rl y a ll ,

bone Ad d two beaten egg yolk s to one cup of w h it e

.
s a uce a nd co o k till thickened M ix the s a uce wit h .
one h a lf cup o f s e as oned chicken stock in whic h one

-
t ablespo o n o f gel a tin is di sso lve d W hen c oo l dip the .

,
pieces of chic k en in it G ive a nother co ating or one .

,
o f as pic j elly when the first i s firm S erve o n lettuce .
le a ves .
Ham Mousse .
O ne pint of boi l ed c h opp e d fine and h ig hl y

ha m
s ea s oned ; m oi s ten wit h one cup of soup s tock in w h ic h
o ne tablesp o on of gelatin is dissolved W h en c oo l but .
n o t firm f o ld in one h a l f cup o f cream w h ipped a nd

,
-
, ,
the sti ff white of one egg P ut in m o l ds a nd chil l . .
S erve on lettuce wit h m a yonn a ise A can of devil e d .
ha m m a y be used .
S ur pr i se S ala d .
Two c ol d l a mb chop s freed fro m skin and bone and ,
cut in bits O ne cup of tom a to j elly m a de from

.
canned tomato strained seasoned a nd sti ff ened with

, , ,
o ne eight h box of gel a tin F ill small e arthen cup s

-
.
wit h t h is j el l y a nd when fi r m on the edges but stil l

, ,
s oft inside mix som e of the centr al p ortion with the

,
cut m e a t and pack into t he center a g a in W hen firm .
serve on s hredded lettuce wit h a teaspoon of sala d

dres s ing f o r each portion .
D in n e r .
S IN CE this h an d b oo k is designed f o r u s e in simple

every da y life soup s salad s a nd m ad e dis h e s are
-
, , ,
gr o uped under the h ead O f luncheons whil e dinner ,
incl udes only fi sh m e a t veget able s a nd de ss erts

, , , .
W here a m ore e l abor a te m e al is required a s oup m a y

precede t he fi sh a s al a d m a y f o llow the r oas t a nd e n
, ,
trees m a y be introduced a s de s ired B ut if the ho u s e

keeper i s her own co o k an
.
d w a itre s s it is wise r to l e t
t h e s ub s tanti al soups and sal a d s a ppear a s t he m ain
di s hes fo r l unc h eon or for supper when dinner is ,
served in t h e m iddle of t he d a y .
T h er e a r e no fixed l aw s r eg a rding the c h oice of cer

tain v e getab l e s to serv e wit h cert a in m e a ts though ,
s o m e ha v e becom e a ssoci a ted by cu stom a nd bec a use

t h e y u ndoubt e d ly h arm onize .
A kn o wl edg e of t he comp o siti o n o f com m on f o od s i s

e s sential for t he w o m an who w o uld pl a n her d a ily
m e a ls intelligentl y .
W hen fi sh t akes the place of m e a t it i s s ometim es

n e ce s sar y to supplem ent the l ess nutritiou s v a rietie s
wit h r ic h sauce s and w it h vegetab l e s and d e s s ert s th a t
a ff o rd con s iderab l e nutriment O n t he other h and
.
,
r oas t beef or m utton or p o rk S hould b e accomp a nied

wit h lighter v e get ables a nd s imple pudding s .
There is no doubt but t h at t h e a ver a ge family would

be better o ff in m a ny ways if it c o n s umed m o re frui t
and vegetab l es a nd l e s s m e a t .
Pr e p a r a t i o n o f F i s h .
To remove sc a le s scr a pe with a knife fr o m the tai l

,
s lowl y toward the he a d occa s ional l y rinsing t h e knife

,
in water .
The inner o rg a ns of sm all fi s h may be pre ss ed o ut -
t h roug h a n O pening near the gills La rge fi sh a r e cut .
h a lf w ay down and scr a ped clean

-
.
S ki nni ng .
T o skin fi s h ou t t h roug h t h e wh o le l engt h of t h e

,
skin close to t h e fin on t he back and rem o ve that .
Then cut t h e skin on the other side l oosen it around ,
t h e head a nd pull t o w a rd t he tail W h en a fi sh i s not

,
.
fre sh it is di ffi cult to separate the skin fro m t h e fl e s h .
A sprinkle of salt over t h e skin m akes it less slippery .
B o ni ng .
A fter the s kin is re m oved t h e fle sh c a n be taken fro m

t h e b a ckb o ne B egin a t the b a ck and with a sh a rp
.
knife s cr a pe the fles h fro m t h e bone a l l t h e w a y from ,
t h e t a i l to t h e h ead on one side t h en do t h e s ame thing

,
on t he other .
The fle s h of a flounder m a y be cut o ff in f o ur s trip s

or fillets o f ne arly equ a l s ize .
A S lice o f halibut is ea s ily s ep ar a te d fr o m b o ne and

skin in four d ivi s i o ns .
B e s t M e t h o d s o f C o o k i ng .
B roil ing and baking are the mo s t sati s factory w a ys

1 1 6 H o m e S c i e nc e C o ok B o o k .
B o i l e d S a l mo n .
S cr a pe the S kin of a fo u r pound piece of sal m on -

,
wip tie in c h ee s e cl o th a nd im m er s e in gently boil

e, -
,
ing s al ted w a ter C o ver a nd c oo k s lowly from thirty to

.
forty m inutes or unti l t he fles h will le a ve t h e bon e

,
ea s ily D rain re m ove the s kin arr a nge on a p l atter

.
, , ,
and pour w h ite or egg s a uce over or a round it G ar .
ni s h with h ard boiled egg a nd l e m on p oints and serve

-
,
wit h cucumb rs and p otato ball s

e .
S t ea m e d F i s h .
P rep a r e as fo r boi l ing a nd put in a d e ep a gat e p a n

in a steam e r wit h a slic e of oni o n a bit o f b a y leaf a ,
-
,
fe w p epp e rcorn s and a l ittle s a lt ,

.
M ake a w h ite sauce fro m t h e j uice w h ich gat h e rs in

t he p an to s e r v e w it h t h e fi s h
,
.
F i s h S te w .
B one a small h addock or slice of h al ibut and cook

t h e h ead and bones in a pint of water for a n hour with
six or e igh t s m al l onions P ut t he boiled onion s and .
t h e raw fi sh cut in pieces and ro l led in flour in a s tew

, ,
p an str a in the brot h from t he bones over t h em a nd

, ,
cook ten or fifteen m inutes l onger A dd o ne h al f .

-
pint of oysters if convenient .
J ust b e fore serving t h icken the brot h with butter

a nd flou r cooked toget h er one fourth cu p of eac h ,
-
.
S eason wit h salt p aprika and l e m on juic e

, ,
.
B ak e d F i s h .
S pre a d so m e b u tter over an agat e dripping pan o r

cover wit h thin s lic e s o f f a t salt p o rk s prinkle o ver it ,
one onion m inced fine l a y n this a t h in s lice of ,

o
h alibut or an y sm al l w h o l e fi sh sp l it down t h e m iddle .

1 1 7
A dd one tablesp o on of vinegar and spre a d t h ick l y

wit h butter and flour rubbed together B ak e unti l .
done the ti m e depending upon the thickness o f t he

,
fi s h R e m ove to a p l att r W hen t h e pan is buttered

. e .
or pork is l aid under t h fi sh it is easily re m ov e d wit h

e ,
a palate knif e O r a strip of cheese c l ot h or tou gh

.
-
greased p a p r can b e p ut und e rn e at h and be drawn

e
out with the fi s h .
Mix flour wit h t h e butter left in t h e pan and a dd ,
wat e r unti l it is the desired con s i s tency ; add two

tab l espoons of cucumber pick l e s c h opped fi ne P our .
t h is over t h e fi s h G arnis h wit h l e m on p oints and

.
p arsl e y .
B a k e d H a l ib u t S t u ffe d
D ip
.
,
t h e bl a ck S ide of the skin in scal ding wat e r and

scrape t h oroughly N ext cut out t h bone but do
. e ,
not disturb t h e position of t h e fles h P l a ce in the .
buttered pan in w h ic h it is to be baked P ul l out the .
sides of t h e slice m aking it n e arl y squar e in s ha p e

,
and leaving a larger space t h an t h e bon e occupied .
M elt one ounce of butter stir in one h a lf cup of ,

-
cracker crumbs S e a son wit h salt p epper and chopped

.
, ,
onion o r chives A dd t h e lightly be a ten white of one

. S
egg and m oi s ten wit h strained tom a to P a ck firm ly .
into th opening in t h e s lice P our m o re of t h e to m ato

e .
over a nd b ake gentl y for h al f a n h our if t h slic e is e
an inc h t h ick.
Bake d S ha d .
S tu ffthe cleaned fi sh with buttered crumb s sea s oned

wit h salt a nd p epper S e w a n d s kewer in pl a ce s tand
.
,
uprigh t in t h e p an bru s h o ver with butter ga sh at

, ,
unifor m distances and b a ke a bout fift e en m inutes to ,
eac h pound A t t h e l a s t ad d a cup of w a ter with the

.
juice of one l e m on U se t h is to mak e a brown sauce . .
B o ne d F i s h S t u ffe d ,
.
Cut t he fle sh fro m the bone s of a t h r e e p o u nd cod or -
h addock in two l ong s trip s Mix a cup o f crumb s with .
two tablespoons of melted butter se as on wi t h s alt and ,
p pper a few drop s of onion j uice a nd a t ablespoon of

e , ,
l emon juice A dd the whites of tw o eggs and m il k

.
e noug h t o moi s ten t h e crumb s S pre a d thi s betw e e n .
t he strip s of fi s h or put fi sh a nd cru m bs in l a yer s in a

,
buttered oval dis h and invert on a platter w h en don e , .
S kew e r t o get h e r and b ak e f o r o ne h alf h our O n h alf -

. e-
p int of oyst e rs m y b e add d to t he stu ffing or to aa e
w h it e sauc e to s rv e w it h t he fis h e .
F i s h R a bb i t .
B one h alibut h addock cut in s e ction s and dip in

or ,
s e a s oned butt e r and pl a ce close together in a deep

,
pl at e O n top spre a d a m ixture of fine cru mb s and

.
gr a ted c h eese m o isten e d wit h m ilk and se a soned .
B ake until t he fi s h is don e and t he c h e e s e m ixt u r e is

browned .
H a l ib u t T u r b a ns .
R e skin a nd bone fro m a thin s l ic e of h al ibut ;

m ove
a cross section of fi s h wil l thu s be divided into f o ur
-
fillets F or a pound of halibut m elt one t a blespoon of

.
butter ; add one t ablespo o n of lemon j uic e a few drop s ,
of onion j uice one saltspoon o f sa lt and a speck of

p
, ,
p epper D i the fillet s in this then rol l in t he form

.
,
o f turban s and skewer in place P ut the turbans on

p
.
,
a n agat e p l at e or pan pour t h e r e mainder of t he re ,

F i nna n H a d d i e .
P a rboil five minute s a nd then br o il as if fres h , .
S a lt Mac ker e l .
The s e sh o uld b e th o r o ughly fre s hened by so aking

fles h side d o wn in w a ter over night or longer ; t h e n
broil or boil .
Fr i e d F i sh .
Clean remove as muc h skin a nd bone as po s sib l e;

,
divid e l arge fi sh in section s of unif o r m thickness .
W ip e dr y s e a s o n slightly r o ll in flour t h en in e gg
, , ,
and crumbs and fr y in deep f a t l ike croquette s o r in

, ,
a S h al l ow p an and turn whil e cooking

,
.
D e e p fat S ho uld be hotter th a n for doughs and not

quit e so hot as f o r croquettes s ince the fi s h m ust h ave ,
time to co o k through A bout five m inut e s is n e ed e d .
to fr y fillets or turb an s of fi sh .
Trout pickere l or perch a r e usual ly rolled in corn

,
m ea l and c o oked wit h fat sa l t p ork in a fr y ing pan -

.
L arge trout m a y b e b ak e d .
S t u ffi ng fo r F i s h .
Mix one cup of co a rse st ale or dry c ru mb s eit h er bread ,
or cracker wit h one hal f tea s poon of salt a littl e p e pper

,
-
, ,
and onion j uice and stir into o ne ounc e of butt e r

,
m elted Moisten wit h about one fourt h cup of w ater

.
-
.
L em o n j uice vinegar chopped p ickles cap e rs

, , , ,
p arsl ey one or al l m a y be a dded to t h i s stu ffing

, ,
.
F or a dry crumbly stu ffing use d o ubl e t h e quantity

of butter a nd o mit the w a ter .
A n egg is a dded to aid in h ol ding it t o geth e r and to

t he fi s h .
1 2 I
O ysters mus h roo m s green peppers etc

, , ,
.
,
m a y be
a dded to the stu ffi ng .
F i s h F o r c e meat .
Ch o p an y r a w w h it e fi s h a nd m ix with eac h pound

two eggs one cup of thick white s auce (o r one cup
,
of cre a m and one cup of white crumb s ) a nd se as on ,
wit h s a lt p epper l emon and onion j uice U se to s tu ff

, ,
.
a wh o le fi sh or to rol l up in turb an s or c oo k by it s e l f
, ,
l ike croquett e s or ste a m in a mo l d o r S h ap e in sm all

, ,
b alls and cook in water to u se as a garni sh for soup s ,
or to serv e with a w h it e sauce .
B r o i l e d Oy s te r s
D ip
.
la rge oysters in m elted butt e r se a soned wit h

s al t and p epper and then in fin e cracker crumbs ,
.
P ut on a buttered broiler and cook fi ve m inutes or m or e

unti l the j uice begin s to run .
F r i e d Oy s te r s .
Wash larg e oysters p arboil drain and S prink l e wit h , , ,
sal t a nd p e pper R o ll first in seasoned crumb s then

.
,
dip in beat e n egg m ixed wit h o ne t ab l espoon o f m ilk ;

roll in c r u m b s again F r y one minute in s m oking .
h ot lard D rain on paper

. .
O y s ters a re al so fried in batter like trip e .
Oy s t e r s S u r é m e p
P a rboil one pint of l arge oysters wit h a s l ice o f o nion
.
bit of m a ce and sprig of p a r s ley a nd dr a in M a ke a

, ,
.
thick s a uce wit h one fourt h cup of butter one h a lf cup -

,
-
o f fl o ur a nd one pint of oy s ter liquor and cre a m A dd

,
.
o ne be a ten egg o r two y o l ks a nd co o k t h ree minute s ,
l onger S eason h ighl y with salt a nd pepper O ne

. .
h a lf cup o f mu s hr oo m s or c h icken c h opped fine m a y be

a d d ed t o thi s p as te D r y the o y s ter s cover w it h the
.
,
mixture and co ol o n a buttered p a n T h en dip in

, .
e g g and crumb s a nd fry O r in s te a d of the sa uce u s e

,
.
m a yonn a i s e dre ss ing L et t h em st a nd fi ve m inute s

.
,
and if the y see m m o i s t d ip a g a in in crumb s a nd co o k ,
at once in deep hot f a t one minute , .
S te a m e d C l a ms .
S elect cl a ms in t h e s h e ll was h a nd scrub th o r o ug h l y , ,
a nd c ha nge the w a ter unti l clean P ut t h e m in a .
kett l e wit h a p int of w a ter f o r h alf a p e ck of

cl a m s C o ve r tig h t ly and cook the m unti l t h e s h e ll s
.
O pen T ak e o ut t he clam s p o ur o ff the liquor car e

.
,
ful l y into a p itcher a nd let it stand until c l ear t h en

, ,
pour off ag a in fr o m the sedim ent S erve t he cl a m s in .
t h e s h el l wit h cup s of the br o th and s m a l l di s hes of

m e l ted butter .
F r i e d C l a ms .
R emove steam ed cl am s fro m the S hells taking ff the ,

o
t h in m e mbr a n on t h e e d ge a nd the bl a ck h ead s

e .
R inse thoroughly dry on a cloth dip in b a tter (p a g e

, ,
and fry .
C l a m F r i tt e r s .
C h o p twe l ve l arge cl a m s very fine seaso n t h e m ,
wit h salt a nd b la ck pepper and stir in o ne h al f cup of ,

-
fl o u r and two well be a ten egg s W hen wel l m ixed -

.
a dd m ore flour if t o o thin then drop with a s poon int o ,
hot l ard and w h en brown s kim o ut d r a in o n p a per an d

, , ,
serv e .
S c a l l o p e d C l a ms .
Cook o ne fourth cup o f so ft b rea d crumb s in one h alf

- - -
1 2 4 H o m e S c i e nc e Cook Book .
S t e w e d L o b s te r .
Cut up the lob s ter A l l ow one h a l f cup o f .

-
one pint of l o bster H eat the milk add t he .

,
one t able s po o n of butter and a little pepper , .
once and s erve plain or on crisped crackers .
S ca l l o p s .
R inse p a rboi l sligh tly in their own liquor drain

, , ,
and ch o p Make a s a uce b y thic k ening the liquor

.
wit h butter a nd flour seas o n wit h s a lt c a yenne a nd , , ,
one fourt h te as po o n of mu s t a rd
-
P ut s a uce and .
scall o p s together in a shal low di sh cover wit h crumbs , ,
and b ake until br o wn .
S cal l op s m a y be fried o r used for so u p s l ik e oysters . .
C u r ry o f S ca l l o p s .
P ut o ne teaspoon of butter in a saucepan or ch fi ng a
dis h and when m elted a dd one tablesp oon of m inced

,
onion A fter this is browned stir in ne teaspoon of

. o
curry p owder Cook for five minutes then a dd one

.
,
pint of w h ite s tock and l et it simmer until reduced ,
ab o ut ne half P ut in one pint o f s callop s previously

o -
.
,
p a rboiled fifteen minute s a nd cook from five to t e n ,
minutes Ad d salt to t a st e
. .
Crabs .
T h e soft she ll crab s c a nnot be obt a ined everyw h e re ,
and s h ould n v e r be u s ed unle s s alive and in good

e
c o ndition T he pongy sub s tance and s and p o uc h

. S
m u s t b e rem o ved and the cr a b s rin s ed T h en t h ey .
are prepared in man y w a ys like clam s and oy s ters

and lobsters .
H ard shelled cr ab s a re to be found in the m ark e ts

alive boil e d and cann e d
,
T h e m eat is u su ally
,
.
Fish . 1 2
5
se a soned ,
mixed wit h a sa uce , a nd s erved in t he
s hells .
’
Fr og s L e gs .
The skin i s gener al ly rem ov e d befor e t h ey are sent to

m arket B lanc h f o r fi ve minutes in boiling w a ter con
.
taining sal t a nd l em o n j u i ce W ipe dry and dip in .
batter o r egg and cru m bs a nd fry in d e ep fat unti l

, ,
br o wn O r parboi l and serve wit h a s a uce

. .
S ha d R o e .
P a rb o il t h e roe in sal ted w a ter fo r five o r ten min

utes a nd drain Then it m a y be seasoned a nd dipped
.
in m e l ted butter and br o iled o r b aked O r it m a y be

,
.
m a sh ed combined with s e aso ning a few crumb s and

, ,
beaten egg t o hold a ll t o gether a nd then be sh a ped in ,
b al l s or sm a l l cr o quettes which a re rol l ed in egg and

cr umb and fried in deep fat .
S h r i mp s .
F re sh o r canned s hrimp s m a y be u s ed like l o bst e r ,
in sal a ds o r in cre a m sa uce o r a s a g a rnish

, .
Me a ts .
Ro a s t B e e f .
W ipe tri m and tie o r sk e wer into s h a p e

, , . I f t h ere
be a l arge pi e c e of fl a nk r e serve for soup s or st e ws , .
Lay t he m eat on a r a ck in a pan sprink l e t he fat wit h ,
salt and pepper dr e dge al l ov e r wit h flour and p ut it

, ,
in a very hot oven s kin side down a t first t h at t he , ,
h e a t may h arden t h e j uice s in t h e l ean part W h e n .
t h e m e at is se a red bast e with the f a t and reduce t h e

,
h e a t B a s te often a nd dredge wit h flour W h en seared

. .
al l ov e r turn and bring the skirr S id e u p for t h e final

,
basting and browning B ak e twe l v e to fift e e n m inut e s .
t o e ach pound I f t h ere be any danger of burning t he

.
f a t in t h e pan add a l itt l e h ot w at e r aft e r t h e flour is

,
browned .
L a r d e d F i l l et B e ef of .
Trim t he f a t and grist l fro m t h e r u m p t e nd e rl oi n e .
Cut strip s of f a t salt p o rk tw o inc h es long and one

fourt h inc h thick from near t h e skin chil l t h e m a nd , ,
wit h a larding need l e draw into t h e upper S ide of t he

fil l et S prink l e t h e m e a t wit h sal t pepper and flour
.
, , ,
a nd bake for about t h irt y minutes basting two or ,
three tim es .
S erve with brown gravy wit h or wit h out m u s h roo m s ,
or wit h t o mato or h ors e radis h sauce .
Pot B r a i s e d B eef
Ro ast or .
F our to ix pound s fro m t h e midd l e or f a ce of the

S
rump t h e vein o r t h r o und W ipe and se a r a ll over

, ,
e .
v a ry from five to fifteen minutes a ccording to t h ick

nes s degree of he a t a pplied and the taste o f the
, ,
e a ters P rep a red butter s a nchovy p a r s ley m a itr e

.
, , ,
d hOt e l etc m ay be put on the steak or served in a

’
, .
,
sep a r a te di s h .
H a mb u r g S t e a k s .
Chop fine o ne p o und of raw l ean b e ef or m utton wit h a

sm all a mount o f f a t S a lt pork m a y supply w ha t the .
m eat lacks S e as on with one te as poon of s alt a s h a ke

.
,
of pepper and a few drop s of onion j u ice S hape in

,
.
ov al cakes about three quarters of an inc h thick -

.
B roil o r cook in a hot frying p a n from eig h t to ten -
m inute s ; m ore time is u s u a l l y required than for a

w ho le s te a k o f the sam e thickness .
The m e a t m ay be put thr o ugh a meat c h opper mor e

t ha n once if it is desir e d to m ake it into a s m oother
mass .
B e e f C u t l e ts .
U s e a ny cl e a r sections not t nder enoug h to cook , e
quickly Cut in c o nvenient pieces for serving a nd

.
,
br o i l lo ng enough t o s e a r the out s ide Then put in a .
p a n with brown gravy or to m a t o sauce to cov r and e ,
c oo k in t he oven at m oderate heat for two h ours or

m o re .
Pr e s s e d B ee f .
P rep a r e
a ny of the l ess e xp e nsiv e cuts of be e f for
boiling S e a s o n wit h salt three whole clov e s a nd a
.
, ,
l a rge table s p oo n of vinegar to eac h four p ounds of

m e a t C oo k s l o wly in a little w a ter until tender R
. . e
m o ve a ll bone s a nd sk in a nd ch o p fine a dd ing m ore ,
se a s o ning if de s ire d P l a ce in a s t o ne ve s sel a n d p ress

. .
M e a ts . 1 2
9
W h en quite cold a nd firm t h e beef will S lice e as ily .
S erve col d or d ip S lice s in beaten egg s and br e a d

,
cru m bs and fry in hot fat

, .
S mo th e r e d B e e f .
R emove bone skin a nd gristl e and cut in uniform

, , ,
pi e ces ; sprinkle with salt pepper a nd flour P ut in a , , .
b e an p ot in t he oven or in a covered dish in a stea m e r

, ,
and co o k for two h our s or until tender ,

.
M ake a brown sauce fro m the brot h o r r e s e rve t h at ,
for soup and serve t he meat wit h a to m ato s auce

,
.
A ny ot h e r m eat can b e pr e p ar e d in t he sam e way .
C o r ne d B e e f .
Choose a piece o f beef w h ic h ha s a fair proportion

o f f a t a nd has n o t been in the brine many day s
, .
C over wit h boiling water a n d sk im carefully when it

begin s to b o il V ery s a lt m e a t m a y be put o n in cold
.
water Cook S l o wly until so tender th a t it c a n b e

.
,
picked t o piec e s wit h a f o rk .
L et the w a ter boil a way tow a rd the l ast and let t h e ,
beef st a nd in the w a ter until p a rti ally c o oled Then

p
.
lift it out of the water and p a ck in a brick lo a f a n ,

-
,
letti ng t h e long fiber s run the length of the p a n ; mix

in t he fat so t h at it w il l be wel l m arble d a nd pre ss ,
until co l d .
B e e f s Li v e r
’
.
The liver sh o uld be cut in h alf inc h S lice s a nd left -
for ten minutes in boiling w a ter Then d r a in rem o ve .

,
skin etc dip in melted p o rk o r b a con f a t a nd broil

,
.
, ,
for five m inute s or m o re o r fry ,

.
C l ’
a f s Li v e r .
P repare in the s a m e w a y a s beef s liver ’

. The thick e r
1 3 0 H o me S c i e nc e Cook B ook .
p ortio n m s tu ffed with crumbs or larded wit h

a
y b e ,
bacon or pork and bak d or braised and s e rv e d h ot or

, e ,
co l d .
La mb s L i ver
’
.
This liver i s d elicate an d i s n o t u s e d as muc h a s it

,
d e serve s I t m a y b e broiled fried or minced

.
, , .
M i nc e d Li v e r .
B oil any liver h al f an hour remove a l l s tringy p or ,
tions and c ho p fine Moist e n wit h s tock or w at e r and

,
.
butter and s e a s on wit h s alt a nd pepper

,
.
S e rv e h ot wit h toast or potato e s .
Tr i p e .
AS it co m es from t h e m a rket tripe is usu al ly cooked ,
and often pickled M o re c ook ing i s gener a lly neede d

.
to m ake it perfectly tender a n d if pickled to r e m ove , ,
som e of t h e vinegar T h en it i s rea d y to prepare in.
di ff erent w a ys .
Al m ost any ot h er tender c o oked m e a t m a y be pre

p ared in any of the ways suggested for the tripe .
B r o i l e d Tr i p e .
H a ve t he tripe boiled tender a nd t h oroug h ly coo l ed

and dri e d Cut it in pieces to fit t he broiler cover
.
,
with cr a cker dust let it stand five m inutes then, ,
s pread all over wit h m e l t e d butter or olive oil a nd ,
dust a gain with the fine cr a ck e r L ay the tripe on t h e .
br o iler and cook the sm oot h s ide fir s t unti l s lightly

brown then turn a nd brown the oth e r s ide S erve it
,
.
with t he honeyco mb side up th a t it m a y h old t h e gen ,
e r o u s porti o n o f butter flavored with s a lt pepper and , ,
l e m on j uice w h ich is t h e be s t dres s ing for it th o ug h

, ,
for v ari e t y it m a y be s e rved with m a y onnaise t a rtar e .

Tr i
f
p e a la P o u l e tt e
Cut tender tripe in sm a l l piece s and add to a rich
.
white sa uce S tew o ver a gentle he a t f o r twent y m in

.
ute s a nd season with lemon j uice a nd minced p a rsley

, .
F or one pint quic k ly s tir in the b e a ten y o lks o f two

eggs The s a uce sh ould be so thick that the tripe will
.
b e m erely m o i s tened with it a nd m a y be piled in a ,
m ound o n the dish Ga rni s h with sm a l l boiled onion s .
o r st e wed c e l e r y or mus h room s .
S t u ffe d T r ip e
n
.
Cut t e nder tripe i pi e ces four inc h e s square S pr e a d .
wit h p o ultr y stu ffing moist wit h be a ten egg Ro l l up .
a nd tie or s kewer s te a m for h alf an ho ur t h en brown

, ,
in t h e oven or under a g a s flam e .
M u tt o n a nd L a m b .
T h ese m e a ts e used l ess than t h ey h ou l d be T h e

ar S .
strong flavor of the older m e a t m y b e reduced by r a e
m oving t h e p ink S kin on t h e fat and a part o f the

l a tter A little l em o n j uice or vinegar a nd a bit of
.
b a y le a f put in t h e w a ter in whic h m utton is stewed or

-
p arboil ed before roa s ting wil l m ake t h e fl a vor mor e

a greeable to m an y .
B o i l e d L e g o f M u tto n o r L a mb .
R e m ove outer f a t and tough bits of s kin trim , ,
s cr a pe and wipe P ut in a deep kettl e of boiling

, .
water l et it co m e quickly t o t h e boiling point a g a in

, ,
and rem ov e the fr o th th a t ri s es Then pl a ce the kettle .
w h ere it c a nn o t boil but will ke p at a temperature o f , e
1 8 o
9
°
F —
a hr 1A llow o a t
°
lea s t a h a lf
. h our of s uc h
cooking f o r eac h poun d o f meat .
R e serve t h e water for soup s .

M e a ts .
33
R o a s t L a mb .
R em o ve the c a ul any s u perfluou s f a t a nd the end

, ,
o f leg if that cut i s u sed W ip e se a r t h e cut end o r .

, ,
wherever there is a ny lean m eat exposed D redge .
with sal t pepper a nd fl o ur P ut on a rack in drip

, ,
.
ping pan in h o t o ven a nd when the fl o ur i s br o wned

, ,
a dd a little h ot w a ter a nd b a ste every fifteen minut e s

, .
R e d uce the he a t and b ak e ab o ut one ho ur and a h alf .
S rve wit h mint sa uce

e .
T h e leg may be boned and stu ffed .
C r o w n Roa st of L a mb .
This requires ten or twe l ve rib c ho p s fro m two

l oins H a ve the backbone we ll trimmed t h e rib s cut
.
,
e ven a nd sep a r a ted S lightly but t h e meat left uncut , .
T i e in circular S hape t h e m eat insid e and s e w or , ,
skew e r toget h er P rotect t h e bones wit h p a p er or

.
pork S eason bake o ne h ou r or m ore S erve pe a s

.
, .
,
carrots or puré e of c h e stnuts or potato in t h e cent e r

, , .
S a dd l e o f M u tto n .
The lo in is left w h ol e in s te a d of being divided

t h rough the center of the backbone as it i s f o r c h ops .
I t should be well trimm e d and treated l ike a ny ot h e r

ro a st .
M u t to n C h o p s .
W ipe wit h a wet cl ot h ; r e m ove t h e kin and e xtra S
f a t ; h a ve a frying p a n his s ing h ot with o ut a n y fat ;

-
p
,
u t in the c ho p s a nd cook one minute turn and s e a r , ,
the ot h er s ide ; c o ok more s l o w l y until done five m in ,
utes if liked rare S tand the m up on the f a t edge to

.
br o wn t h e fat without overco o king the me a t W h e n

,
.
1
ne a rly done sprinkle a little salt o n eac h S ide . Dr a in

o n paper and serv e hot
, .
Br ea de d C ho ps .
C h op s m y be dipp e d in e gg and crumb s a nd fried

a
in deep fat for about fi ve m inutes .
S tu ffe d C h o p s .
R emov e t h e bon e and to u g h portion fro m S ix c h op s

cut fro m the loin or rib s M ake a dressing o f stal e .
bre a d crumbl e d h ighly seasoned wit h sal t pepp e r

, , ,
cayenne and a l ittl e p owdered t h ym e m oistened wit h

, ,
m e l t e d butter one wel l beaten e gg and enoug h h ot

,
-
,
water to m ak e it spr e ad e asi l y L a y t h e c h op s in a .
dripping pan w ith so m e of t h e surplu s fat under them .
S pread t he dres s ing s m ooth l y a ll over t he top of eac h ,
p la ce t h e m in a h o t oven and b a ke ab o ut twent y ,
minutes or u nti l brown O r divide the c h op nearly

p
.
t h rough to t he bon e and u t t he stu ffi ng between t he

two l a y ers of m e at .
S h o u ld e r o f L a m b o r M u tt o n .
R em o ve t h e s h ou l der b l ad e back a nd l eg bones any , ,
fine cru m b s of bone or string y m embr a nes W ipe a nd .
rub s l ig h tly wit h sal t S tu ff or not as pr e ferred R o ll

. .
or fo l d into s h ap e and t ie s e cur e l y P ut it into boi l ing .
salted w at e r to cover r e m ove the scu m as s o on as t h e

,
wat e r boi l s again t h e n turn t h e m eat over a nd skim

,
again L et it cook gentl y W h en it is nearl y tender

. .
re m ove it from t h e water dr a in it a nd pl a ce it in a , ,
baking p an D redg e w it h sal t p epper and flour a nd

.
, ,
brown under t h e broiling burn er or b ake until brown ,
a nd cri s p on the surf a c e B as te occ as i o nally wit h som e

.
of the fat a nd water fro m t h e kettle a nd dredge wit h

P ress into comp a ct S h a p e an d se aso n s lig h tly . R o ll

in fine cracker crumb s then dip in be a ten e g g then , ,
in se a son e d cru mb s a nd cook c a refull y in the h ot fat

, ,
a dding m o re butter or salt p ork fat if needed D o .
n o t let t h e m beco m e t o o br o wn D rain a nd s e rve gar .

,
ni s he d wit h the cri s p fat and fried sliced kidne y and a

bit of p arsle y .
V e a l C u t l e ts .
T h e lo in and thicke s t p a rt of t he l eg of ve al are

com m onl y used for ste aks or cut l ets but a nice di s h ,
m a y b e pr e p a red from che a per part s if one will take ,
t he ti m e to do it p r op erly .
Take a slice fro m the lower p a rt of the leg o r from ,
t h e s h oulder w h ere consi d erable l e a n m e a t i s found

,
.
W ipe it and re m ove the t o ug h m embranes skin , and ,
bones and put them in the soup kettle Cut the l ean
,
.
m e at into pieces f o r serving and p ound them unti l t he ,
fiber is all broken L ap one piece over another put.

,
t he sm all bit s a ll t o g e t h e r and p ound a nd pre s s the m

,
into t he s h ape y ou wis h I n this w ay y ou c a n u s e .
e very l itt l e s cr a p o f m eat and have the cutlets of ,
unifor m shape and t e ndern e ss S e a son wel l wit h s alt .
and p epper ro ll in fine bread crumb s dip in beaten

,
-
,
egg or flour batter and then in crumbs again B rown, .
t he cut l e ts in h ot sal t pork f a t P ut the cut l ets in a .
stew pan add two tab l esp o ons of flour to the f a t left in
-
,
the p a n a nd when we ll mixed pour on gr a du ally o n e

, , ,
pint of h ot water or the w a ter in w h ich the b o nes a nd

,
tri m mings h av e been simmering A dd h alf a cup of .
ketc h up and pour the gr a vy over the cutlets L et

,
.
the m s i m mer half a n hour or until perfectl y tender ,

.
R e m ove t h e m to a platter skim o ff the fat fro m the ,

M e a ts . 1 37
gravy add m or e h ot w a ter if it be too t h ick season to

, ,
taste and strain it over the cut l ets They should be

, .
tender enough to cu t with a s p o on G ar nis h w it h .
le m on and p a rsl ey .
This m e t h od o f cooking v e al cut l et wi ll be found a

great impr o vem ent over the comm on fried veal P or .
tion s t h at are t o o toug h for frying wi ll be r e nd e red as

tender as c h icken .
T h e cutlets m a y be dip p e d in flour instead of egg

and cru m bs but w ill not h ol d toget h er as wel l
, .
C l ’
a f s H ea rt L i v er
, ,
a nd T o ng u e .
Clean and put the heart and tongu e in co l d wat er ,
bring to a boil quickly and skim A dd s alt ; w h en , .
ne a rly don e p ut in the liver first scal ding it W h e n ,

.
the m eat is tender r e move it and s e a son t he liquor to ,
taste T h icken it wit h flour wet in co l d water or

.
,
cooked in h ot butt e r A dd h a l f as m uc h strained

.
to m ato as l iquor P ut the liv e r in t he center of t h e

.
p l atter wit h a l t e rnate S lices of the h eart and tongu e

,
r o u nd t he edge P our the to m ato sauc e over t h e

p
.
w h o l e C hO fi ne al l t h at is l eft over and warm it in

.
,
t h e tomato sauc e and s erve it o n toa s t

, .
S p i c e d T o ng u e o r C a l f s H e a r t ’
.
B oil a fresh tongu e until t he skin wi ll p e e l T r i m .
o ff t h e roots and rub t he tong u e al l over wit h a m ix

,
tu r e of one tea s p oo n o f al lspice h al f a t e as p oon e a c h ,
of pepper and ginge r t h en dredge wi t h flour F ry

,
.
o ne m inced o nion in tw o t a b l esp o o ns of butt e r th en

p
,
b r own t h e tongu e al l ov e r P ut it in st e w a n add flour

.
-
,
to t h e butter left in t he pan a nd about a pint of water , ,
o r enoug h to m ake a thin gravy P our it ov e r t he .

1
tongu e add h al f a cu p of rai s ins and h alf a cup of

,
vinegar S tew until t e nder a nd serve wit h the gravy

. .
P rep a r e a c a lf s heart in the s a m e wa y stu ffing the

’
cavity wit h raisins rol l ed in t he spice .
C l B r a i ns
’
a f s .
S o ak in cold water for an h our c h anging it twic e ,
and adding s om e vin e g a r and s alt t o the last water .
Then t i in chees e cloth and put in boiling wat e r wi t h

e -
seasoning a nd c o ok for tw nt y m inutes D rain and

,
e .
bl a nc h in c o ld water .
T h e n like s w tb r e d s th e y m y b pre p ar d in
,
ea a ,
a e e
many w a y s breaded and fried or served wit h a w h ite

, , ,
brown or to m ato sau c e or added to croq u ett e s

, , , e tc .
S w e e tb r e a d s .
S oak in co l d w at e r h a l f a n h our par boi l fift e en m in ,
ut e s in water with a l itt l e salt and l e m on j uice in it ,
t h en put in co l d wat e r .
T h ey ar e t h e n r e ady to b r oil to s e r v e in a cream or ,
ot h e r sauc e or as a sal ad ,
.
M ea t L o a f .
Two pound s of r a w b e e f mu tto n o r v e al o r t w o , , ,
kinds together c h o pp e d fi ne wit h o ne fourt h pound of

,
-
fat salt pork S e ason with two te a spoons o f salt a

.
,
l ittle pep p e r and o ne te as p oon of mixed herbs Mix

,
.
wit h one half cup of cr a cker or dry bread cru mbs a nd

- -
two b e aten eggs P ack in a m o l d a nd stea m for two .
h ours Th e n brown in t he oven basting w it h m el t e d

.
,
b u tter S e rv e h ot or col d
. .
B o i l ed H a m .
B rus h a nd c l ean a large ha m in l u k e w a r m wat e r in

s har p knife s have ff in s lices not m o re than a n eig h t h

o
o f an inc h thick The s m oky e d ges m a y b e p ared ff

, o
easily wit h scissors P ut on a tin pl a t e or pan and

.
,
co o k in t h e oven till m uch of t he f a t is e xtr a ct e d and

t he bac o n is l eft crisp but not too brown T h e sl ic e s
,
.
,
m a y b e l aid in a fine wire broi l er a nd cooked ov e r a -
cl ear h ot fire or t h e broiler laid in a pan and t h e

,
wh ole p l ac e d in a h ot ov e n until don e S erve a l one or .
wit h eggs b e e fst e ak veal cut l et s l iver or oysters

, , , ,
.
S av e all t he fat wh e n cooking bacon and u s e it ,
aft e r w ard for fr y ing p otat o e s eggs l iver o r wh e r e v e r , , ,
t h e bacon flavor would be agreeab l e T h is is m uc h .
better fo r cha fi ng dis h cooker y t h an to a tte m p t to cook

-
t he baco n at t he tab l e .
Ro a s t P i g ,
A p ig for t h is purpos s h ould not be ove r t h r e e or e
four weeks o l d and oug h t not t o be kept m ore t ha n a

,
da y or t w o after it is kill ed The S kin of a larger pig .
wi ll not dev e l op t h at desirabl e cr a ckle w h ic h “ '
C h arl e s L a m b h a s so fu ll y describ d The pig may e .
be dress e d in t h e m ark t and t h e n is to b e c l eaned e , ,
stu ffed and r o as t d m uc h l ike pou l tr y T he fore l egs

,
e .
a r eu sual ly ske w ered f o rward a nd t h e h ind l gs back e ,
t h oug h som e cook s pref e r to bring bot h forward T h . e
m o u t h is g e n e ral ly fast e ned O pen wit h a piece of wood

o r a cob t h at it m y a ft e rw a rd admit the tradition a l
,
a
app l e T h e ears sh ou l d b p rot cted wit h buttered

. e e
paper Cook in m oderat e h eat t h r e e h ours or m ore

.
,
basting frequently S ometimes a stu ffing of ric e fla v

.
ored wit h P armesan cheese is used but u sual l y a ,
bread s tu ffing is preferred This m a y b e s e asoned .
w it h any co mbination of herbs .

M e a ts . 1 4 1
B ro i l e d Por k C h o p s .
H ave t h e ch o p s cut t h in W ipe wit h a da mp c l ot h

. .
P ut the m in a s aucep a n a nd cover with boil ing water .
L et th e m simmer for half a n hour R e m ove from t h e .
fire and dr e dge l ight l y with sa lt pepper and flour ; , ,
t h e n broil unti l a ligh t brown G arnis h wit h par sl e y . .
p
S u r r i s e S au s age s .
P arboi l t he s a u s ages divide in h al f and r e m ove t he

, ,
skins W r a p in m a s hed potatoe s t h en dip in beaten

.
,
e gg,
and co a t wit h bread crumbs F ry in d e e p fat -
.
u nti l cri s p and brown S e rve t h e s e v e r y h ot

. .
Cr ow n o f Pork .
P repare t he ribs of a y oung pig l ike t he cro wn of

l am b .
R o a s t C hi c k e n .
P ick out pin feat h ers and sing e

-
R em ov e c r op nd . a
windpip e from the n ck ; he a rt liv e r and giz z ard

e , , ,
a nd afterward lung s and kidn ys fro m below oil e ,
gl and fro m outside W a sh quick l y and wipe dr y

. .
S tu ff and tru ss I f an o l d bird st e a m for an h ou r or

.
,
m ore t h n roast o ne h our

,
e .
S tu ffi ng fo r R o a s t C hi c k e n o r T u r k e y .
F o r e a ch cup of crumbs e ither cr a cker or bre a d , ,
allow one ounce o f butter one teasp o on of mixed ,
herbs one hal f te as poon of s alt a n d a little p epper

,
-
,
.
M elt t h e butter add the crumbs a nd mix thoroughly

, ,
.
Moi s ten S lightly with either mi l k or water .
F or a crumbly s tu ffing u s e twic e as m uch butter a nd

no l iquid .
1
Bro i l ed C hi cken .
S plit a y o ung c h icken down the back flatte n as ,
m uch as p oss ibl e a nd brush over wit h melted butter , .
B r o il over co als a nd fini s h in the oven or under gas ,
for twenty to thirty m inute s .
S o u t h e r n F r i e d C hi c k e n .
S plit a tender chicken down t h e back flatten it a ,
little season wit h salt and pepper dre d ge with fl o ur

, , ,
and brown in a generou s qu a ntity of ho t p o r k fat or

l a rd Cover t he frying pan and do not hurr y t he
.
-
,
cooking Cook about t h irty m inut e s

. .
S m o t h e r e d C hi c k e n .
This di ff er s fro m the fri e d c h icken in u sing l ess fat

half butter and half lard gives a finer fl a vor A f t er .
br o wning a dd a litt l e s tock or w a ter a nd s immer unti l

tender A fe w d rop s of cream give the finis h ing tou c h
.
t o t he sauc e .
To C u t u
R e m ove
p
S t e w i ng a Fo w l
pin fe a thers s inge the h airs a nd rub o ff
-
fo r .
, ,
cle an Cut o ff the oi l gl a n d T ak e o ff feet fir s t pull

. .
,
ing o ut the tend o ns R e m ove win d pipe a nd cr o p a t the .
nec k Cut throug h t h e skin p ress b a c k leg an d thigh

.
,
bone s and cut a t the j oint t hen t ake o ff the wi ngs , .
D ivide e a c h of t h ese in two p a rts F r o m the b a ck .
bone cut throug h thin m uscle s then n o tice po s iti o n o f ,
inside organs R e m ove he a rt liver a n d gizz a rd

.
, ,
toget h er B reak b a ckbon e into tw o s ecti o ns a nd t ak e

.
out lungs kidn e y s etc L o os en S h o ulder bl ad e and

, ,
.
cut fr o m wing j oint to point of rib s to s epar a te back

and br e ast O pen giz z ard det a ch g a l l bag fro m t he
.
,
l iv e r without break ing .

S ing e ,re m ove pin fe a thers o il b a g ten do ns entr a i l s

-
, , , ,
a nd crop W ipe s tu ff a nd trus s the feet t o the t a il

.
, , ,
the wings clo s e to the s ide a nd the neck s kin to the ,
sh o ulder bl a de R ub wit h s alt pepper butter a nd

.
, , ,
dredge with flour P ut the tur k ey f a t in the p a n l a y

.
,
t h e turk ey o n o ne side a nd put it in h o t o ven W hen ,

.
the fl o ur i s br o wn c h e ck the h e a t b a ste wit h butter

, ,
melted in hot w a ter and r oas t nearly t h ree hours , .
A d d a pint o f w a ter as soon a s t h e f a t is br o wn ba s te ,
every twenty m inutes and t u r n the turkey so it wi l l ,

.
brown evenly .
R o a st G o o s e .
A y o ung or gr e en goos e is r e cogni z ed by its

“
pli able yellow feet a nd its tender windpip e ; as it grows

older the down o n its l egs disapp e ars and the feet
grow d a rker co l ored The skin is so f a t a nd greasy .
th a t a thoroug h washing is necess a ry and w a rm sod a ,
water m a y be used f o r this purpo s e bef o re the bird is

drawn Then rem ov e t h intern al organs as fro m a
. e
c h icken or turkey and wa s h quick l y in clear water , ,
and wip e d ry Ro ast like a turkey p o uring o ff the oil

.
,
a s it g a thers in t h p a n S erve with giblet sauce e .

,
m ade by a dding to a br o wn gravy the liver h eart , ,
and gizz a rd w h ic h hav been boil e d til l tender and

,
e
then chopped .
S t u ffi ng fo r G o o s e .
U s e hot m as h ed p otato h ig h ly s e asoned wit h sa l t ,
pepper a nd p a rboile d o ni o n s o r onion j uice M oi s ten

, .
with one t ablespo o n of butter a nd the y o lk of an egg

to e a c h cup o f p o t a to A S prinkle o f s age ma y b e .
adde d .
M e a ts .
45
Ro ast Mal lar d or T ea l D uck s .
S ing e dr a w and remov e al l the tiny pin f e ath e rs

, ,
-
.
T h e n was h v e ry quickl y bot h in s ide and out with c o ol

water and wipe perfectly dry S tu ff t he ducks s ew .
, ,
and truss P ut o n a rack in a pan sprinkle wit h salt

.
, ,
pepper a nd a little fl o ur Cover wit h sm al l sl ices of

,
.
salt p o rk and put into a very h ot o ven I n a bout five .
minutes the duck s wi ll b e l ight brown N ow re d uce .
t h e h eat and p our into the pa n a very l ittle water T h e .
dripping f a t wil l burn unless a litt l e h ot water is a dded .
B a ste every f o ur or five minutes I n forty minute s .
t he duck s will be su fficiently cooked if liked a trifle

r ar e but m a ny prefer a l onger c oo king W hen ne a rly
, .
done t he p ork m u s t b e rem oved a nd t h e bir d s ev e n ly

,
browned on all sides .
S tu ffi ng fo r D u c k .
E qua l p a rts of boi l ed o nions chopped sour app l es , ,
a nd dried bre a d crumb s a re mixe d m oistened wit h a

-
,
litt l e m elted butter a nd s e a s oned wit h s alt p epper

, , ,
and sage .
1 4 6 H o m e S c i e nc e Co ok B ook .
V ege ta ble s .
G e ne r a l D i r e c t i o ns C o o k i ng V e g e t a bl e s
fo r .
S elect the veget a ble s c a refu ll y ch oos ing e a ch in the ,
s e a s on when it is a t its be s t .
T hos e whic h e sent to m a rket fr o m a gre a t di s

ar
tance a re expen s ive and u s u ally wilte d and so n t ,

u sa
i s f t y th a t we tire o f them by the tim e local g a rden

a c or
products a re in their prim e M a ny of t h e vegetable s .
in the m arkets are overgrown an d therefore tough , ,
and unp al a t able .
A l l veget abl e s mu s t be well cleaned before c oo king ,
and a sm all s crubbing brus h and a s ha rp pointed knife -
are great help s in this proce ss .
W ilted vegetables s o m etim e s m a y be freshened by

so aking or S prinkling wit h w a ter before coo k ing .
T h e w a ter in w h ic h s trong flavored veget ables a re

cooked S hould be c h anged several times A ll o ther s .
s ho uld be c o oked in little w a ter t h at s ug a ry j uice s

m a y b e ret a ined O n t h i s a cc o unt s te a ming o r b aking
.
is som etim e s better .
Col o r is ret a ined be s t w h en veget a bles a re boiled in “
a n uncovered kettl e a nd the od o r of o ni o n s a nd c ab

,
b a ge is less di sa gree a ble in the h ou s e V egetables .
s h ould be put in b o iling water which i s u su a ll y s al ted ,
a t fir s t I f the water i s h ard a very little so da m a y be

.
added A ny veget ab l e m a y be serve d in m a n y d i ff er

.
e nt f o rm s pl a in with v a ri o us s auces in a soup or a

, , ,
s alad or croquette s .
Ar ti ch o k e s .
F rench a rtich o kes a re expen s ive u s u all y a nd but a

t ho rough l y a nd pl a ce in the s mall t o p earthen b e a n p o t

,
-
.
Was h one qu a rter t o o ne h alf o f a p ound o f sa lt pork

- -
,
p a r t f a t a nd p a rt l e a n s cr a p e the rind till white and

, ,
cut it one inc h deep in ha lf inch strip s B ury the -

.
p ork in the be a n s leaving o nly the rind in s ight M ix

, .
o ne te as poon of sal t and one fourt h cup or less of -
m o la ss e s with som e w a ter a nd p o ur over the beans .
A dd enough m o re w a ter to cover the m a nd keep a dd ,
ing h ot w a ter as needed until the l a s t hour B ake .
fr o m eight to twelve ho urs in a S low oven t he longer ,
the better s o lo ng a s t h e beans a re kept m o i s t O ne

, .
half te as po o n of dry m ust a rd m a y b e a d d ed wit h t h e

salt a nd m o l ass es S ug a r m a y b e u s ed in s te a d of
.
m ola ss es and p art butter in s te a d of a ll por k .
V egetarians l e a ve o ut the p ork a nd a dd one tabl e

spo on of o live oil for e a ch cup o f dry be a n s after they
are parti all y b aked .
S om e h o u s ekeep er s u s e a piece o f f a t corned beef

in pl a ce of pork .
F re s h S h el l ed be a ns m a y be bak e d in the sam e w a y .
S t e w e d B e a ns .
S o ak any dr y b e ans fro m twe l ve to tw e nty four -
h ours P a rboil as f o r b aked be a n s dr a in a dd m ore

.
, ,
water and s tew until tender

,
S e a son with butter .
,
s al t a nd p epper
,
.
S plit p e a s m a y b e prep a red in the s a m e w a y A .
piece o f salt pork or b a c o n is often stewed wit h them .
S p a ni s h B e a ns .
O ne h al f cup of s l iced onions stew e d u nti l te nd e r

-
, ,
one cup of s tewed be a ns one cup o f s tew e d to m atoe s

,
.
B o il t o gether until thick en o ugh to serve on the

V e g e t a b l e s. 1 49
dinner pl a te S e aso n to taste with butter s a lt and

.
, ,
cay e nne pepper .
S t r i ng B e a ns .
B re ak o ff the ends pulling o ff t h e string s Cut or,

.
break t h e p o d s in inch pieces a nd fre s hen in cold

water Cook until tender one hour or m o re in b o iling
.
, ,
water s lightly salted D r a i n a nd s e as on as desir e d

. .
A ny l e ft overs m a y b e s e rv e d as a sal ad
-
.
S h e l l B e a ns .
Cook in boiling w a ter ch a nging it after fifteen

, ,
m inute s a nd letting it e v a por a te a t the l as t unti l ju st

, ,
enoug h is left t o m oi s ten the bean s .
B e ets .
W ash but do not cut them as t h at d e st r o y s t h e

, ,
sw e e tnes s and color C oo k in b o iling water until .
tender Y oung beet s will cook in one hour or les s

.
, ,
o ld beets require a longer time and if tough wilted , , ,
or stringy they wil l never boil tender Wh en cooked

p
,
.
,
u t the m in cold w a ter a n d rub o ff t h e S kin ,

.
Y o ung beets are cut in slices a nd served hot wit h ,
butter salt and pepper or cut in sm all cubes and

, , ,
served in a white sa uce They a re often pickled in .
vineg a r S piced o r pl a in and served c o ld or they m ay

, , ,
be cut into d ice and mixed with ot h er veget ables f o r

,
a sal a d .
B eet greens m a y ha ve root s as l arge a s a r ad i s h .
W ash b o il till tender drain a n d m old but keep h ot

, , , ,
.
C a bb a g e .
A l l varietie s a re prep a red in the sam e w a y Cut in .
qu arter or s m aller s ecti o n s a n d fre s hen in cold water .

Cook uncovered in boiling s alted water about t h irt y

m inutes The a dditi o n of a little sod a reduc e s the
.
odor while cooking a nd a id s in s o ftening the cabbage

'
, .
D rain t h oroughly a nd s erve hot or cold wit h or

wit h out a sa uc e .
S c a l l o p e d C a bb a g e .
Mix co o ked cabb a ge wit h h a l f as m uc h w h ite sauce ,
se a son put in a dis h cover wit h butter e d cru mbs

, , ,
and bake unti l h ot and brown .
G e r m a n C a bb a g e .
Cut fine a nd stew wit h a n ounce of butter for eac h

quart V ery little water is requir e d as t h e kettle i s
.
,
kept co v ered R ed cabbage is preferred for this I t

. .
is s e asoned wit h a l itt l e onion nut m eg salt and , , ,
p e pper whil e c o oking V inegar and sugar in s m all .
quantities m a y be a dded just before serving .
C a u l i flo w e r a nd B r u s s e l s S p r o u t s .
The s e are m e mbers o f the cabbage fa m ily and are ,
cooked like c abb a ge but generally require le s s tim e

,
.
A sprin k le of P a rme sa n c h eese is so m e t im e s added

to cr e am ed or scalloped cabbag e or cauliflow e r .
C a r r o ts .
Y oung ones even if w h ole will co o k in h al f an

, ,
hour or le s s O ld ones s h ou l d be scr a ped cut in

.
,
s trip s or cubes a nd soak ed then c o oked until tender

, ,
.
L et the w a ter ev a p o rate a t the l as t S e a s o n wit h s alt .

,
pepper a nd butter or use white s a uce and sprinkle

, ,
with c h opped parsley F or variet y season wit h sugar .
and lemon j uice .

1 5 2 H o m e S c i e nc e Cook Book .
C o r n F r i tt e r s .
T o e a ch cup of corn pulp cut fro m the cob add ne o
be a ten egg a t ablespoon of milk (o m it the milk if t h e

,
corn is y oung a nd j uicy ) and flour t o m ak e a sti ff ,
b a tter about one fourt h cup I f co o ked c o rn i s u sed a

,
-
.
l ittle more milk S hould b e added S e aso n highly wit h .
s alt and pepper and fry in sm a ll portions on a griddle

,
or in deep fat . S erve as a border for a platt e r of m eat .
C o r n P u d di ng o r T i mb a l e .
O ne c a n of corn chopped fi ne or o ne pint of corn ,
pulp cut fro m the cob two eggs be a ten one fourth , ,
-
cup of milk (o mit t h e milk if t h e corn is very liquid ) ,
one h a lf t aspoon of salt a S peck f p epper B ake

-
e ,
O .
in a b u ttered pudding dis h or tin timb a le cups from -
tw e nt y t o thirty m inute s or ti ll fi m lik a c u stard ,

r e .
S e rv h ot wit h m at
e e .
Gr e e n C o r n .
A fter re m oving hu k S a nd s ilk the e a rs of corn m y s

’
, a
b e roasted over coals or under the g as fl a m e o r ,
ste a med o r boiled Tender corn will b r e a dy t o . e
serv e in ten m inut e s .
C u c u mb e r s .
Large cucumber s after removing s kin and seed s , ,
m a y be cut in strip s ste wed in butter a nd s erved on , ,
toast like a s par a gus or m a shed li k e summer squ a sh,

.
O r t h ey m a y be cut in slices dipped in batter an d , ,
fried in d eep f a t li k e egg p l ant T o s erve r a w cut E

,
-
. O
bot h ends till the seeds how pare a nd slice into cold S , ,
w a ter an h our bef o re s erving .
G r e e ns .
Thorough wa s hing i s the mo s t import a nt part o f

V e g e ta b l e s . 1
53
prep a r a tion A ll kind s d a ndelion beet spinach

.
—
, , ,
etc. are co o ked in a s m a l l qu a ntity of w a ter unti l

tender and drained then ch o pped sea s oned a nd
, , , ,
he a ted ag a in .
F r i e d Egg P l a nt -
.
S liceone third of an inc h t h ick sprinkle with salt

-
, ,
a nd press out t h e j uice D ra in and d ip e a ch s lice fir s t .

,
in fine crumb s then in be a ten egg a nd ag a in in , ,
crumbs and s a uté them in hot f a t

,
.
S t u ffe d Egg P l a nt -
.
Cut O E a slice fr o m the s t alk end and rem o ve t he

inside with o ut bre a king t h e S kin C oo k ten minute s .
in b o iling s alted w a ter S lice a nd parboil one s m a ll .
onion Ch o p the egg p la nt and o nion add h a lf a cup

.
-
,
of soft bre a d crumb s a l ittle s a lt and pepper one

-
, ,
tablespoon of butter or cre a m a nd o ne be a ten egg , .
F ill t h e s h e ll put the S lice b a ck o n the t o p and b ake

, ,
a bout half a n h our .
Leeks .
Tri m O E roots and t o ugh en d s of the leave s cut in ,
three inch secti o n s B o il until tender in sa lted w a t e r

- .
,
a nd s erve on buttered toa s t .
L e nt i l s .
L entils hou l d be so aked a nd c o oked a t lea s t eight

S
h ours a t a m oderate temp erature W hen thus cooked .
t h ey m y be used for has h cr o quettes s oup and m a n y

a , , ,
o ther purp o s e s .
L e tt u c e .
L ettuce m a y u s u a ll y be f o und a t a ny s e aso n in our

l a rger m a r k et s The cl os e firm so li d he a d s r e
.
, ,
a
prefer able a s the y h ave m ore of crisp cu p s h aped

, ,
-
inner le aves D isc a rd the outer wilted le a ves and any

.
brui s ed p o rtion s R inse e a c h l eaf separately in cold

.
water a nd l et th e m s t a nd hal f a n ho ur under running

,
water to chill t h em Then drain wipe e ac h l e a f dry .

, ,
wit h out breaking t h em Lay t h e m toget h er the la rge .

,
leaves at t he bott o m the n t he n e xt in size wrap t h e m , ,
in a wet napkin a nd l a y the m in t h e ice c h e s t until

,
se r ving time .
S t e w e d L e tt u c e .
B re ak up t h e tough outside l e aves a nd cook t h e m

until tender in b o iling w a ter l ike a ny greens The y , .
m a y b e c o ok e d wit h the blanched celery le a ves and

toug h stal k s or wit h spinach ; then dr a ined c ho pped
, , ,
and se as oned with butter salt and pep p er or u s ed for , , ,
a soup .
B r o i l e d M u s h r o o ms .
U se the cup s only ; w as h dr a in brus h upper part , ,
wit h m elted butter B roil ab o ut fi ve m inute s ; serve .
on buttered t o ast T h e stem s m a y be sliced or .
chopped fi ne to give flavor t o a sauce or soup .
M u s hr o o m Ro l l s .
W ipe p e e l and bre a k t h e mu s hroo m s into s m all

, ,
piec s P ut t h e m in a pan o ver t h fire wit h butter

e . e
s u fficient to cov e r the pan Cook quick ly unti l t h e .
j u ice e xudes turning constantly season wit h sal t and

,
pep p e r ve r y sparingl y and w h en tend e r a dd cream ,
enoug h to m oisten w e ll Wh en h ot turn into roll .
crusts R e m ove t h soft insid e fro m t he ro ll s and dry

. e
t he cru s ts s lig h tly in the oven replacing the top a fter ,
filling wit h the m u s hr oo m mixtur e .

P a r s nip F r i tt e r s .
Ma sh cooked p a r s nip s rem o ving t o ug h fibers T o , .
e a c h cup add one be a ten egg a nd s e aso n wit h sa lt , ,
p epper and sug a r if de s ire d I f t oo thin add a li t t le

, .
flour F ry in deep fat or on a gri dd le o r bru s h over

.
,
with melted butt e r a nd b a ke , .
Gr e e n Pea s .
l pick over and rinse C ook till ten d er letting

S hel , ,
.
,
t he water ev a p o r a te unt il only en o ugh is left t o m o i s ten

the m w h en serv e d .
S te w e d D ry Pe a s .
S o ak one pint of split p e a s green or yell o w over , ,
night S tew f o r sever a l h o urs wit h one f o urth p o un d

.
-
of l ean s a lt p or k U se en ough w a ter t o prevent burn

.
ing but let it evapor a te a t t h e l ast unti l the peas a re

,
as thick as m a shed pota t oes .
T i mb a l e s of Pea s .
R ub one can of pe a s throug h a strainer and a d d ,
e nough m ilk to m a ke one pint in all C oo k t o gether tw o .
t ablespo o ns e a ch o f butter a nd fl o ur a nd mix with the ,
sifted p e as a nd milk S e aso n with sa lt a nd pepper .

,
and s ug ar a nd o ni o n j uice if de s ired A d d the s lightly .
beaten whites of two egg s p o ur into buttered mold s , ,
and s te am or b ak e in a p an of w a ter unti l firm in t h e

c e nter Turn out o f the m ol d s before serving
. .
St u ffe d P e pp e r s .
Cut the stem s fr o m l a rge green peppers a nd r e ,
m o ve the center p o rtion with a ll the s ee d s wi t h o ut

bre aking the S kin P arb o il ; then fill with a p o ultry
.
stu ffing or croquette m ixtur e or any highly seasoned

V e g e ta bl e s . 1
57
c ho pped m e a t B ake until t he S kin s a re tender b as t
.
,
i ng o nce or twice with butter a nd water .
P e pp e r s B r o i l e d w i t h S t e a k .
Cut the peppers in qu a rter s l engt hw is e rem ove , ,
seeds p a rboil dip in m elted butter a nd broi l wit h the

, , ,
beef O r chop fine a nd a dd to a brown sa uce

.
, .
Ra d i s h e s .
W hen too old serve r a w radi sh es m a y be p ared

to ,
and cook e d lik e t urnip s .
Wi nt S qu a s h
er .
T h is may be boi l e d or st e am e d W a t e r y squas h e s .
a r e rendered drier by baking in s tead of boiling Cut .
the m in convenient piece s rem ove the s eed s a nd fi ,
brou s porti o ns but le a ve the rind on P ut t h e m in a

,
.
pan a nd b a ke in a ho t ov e n W hen don e pee l O ff a ny .
h a rd dried portions and t he skin M ash and be a t it

,
.
till fine a nd smooth F o r one cup of squas h add one .
tablespoon of butter one fourt h teaspoon of sal t and ,

-
,
a few gr a ins of p epper S ometim e s a l itt l e sug a r is .
an i mprovement H eat a g a in a nd serve v e ry h ot

. .
I f more squ as h be cooked t h an wi ll be needed at one

m eal do n o t s e aso n it a ll as t h e porti o n left will be ,
better if fre sh ly se as oned w h en served .
S qua s hes m a y be cut in uniform piec e s suitable fo r

one p ortion bake d and served in t h e s hel l
, , .
S u m m e r S qu a s h e s .
The s e S hould be y o un g fresh a nd with tender s kin , , .
W a s h a nd trim O E stem a n d s kin if h a rd and cut in

, ,
qu arters S te a m o r co o k in a s little w a ter as p oss ible

. .
P ut int o a strain e r cl o th ma sh thor o ughl y s quee z e , , ,

1
o r twi s t and press in t h e clot h until squ ash is not quit e
dry S ea so n the squ as h wit h butter s alt a nd pepper'

.
, ,
and h eat a g a in before serving .
F r i e d S u mm e r S qu a s h .
Cut in slice s se as on S prin k le wit h flour a nd cook

, , ,
ti ll brown and tender in enough s a lt pork f a t t o keep

fro m burning .
P o ta t o e s .
N ew potatoes should b e baked or stea m ed in th eir

S kins .O ld o nes are improved by p a ring a nd s o ak i ng
in c o ld water befor e b o iling The m ost imp o r t ant .
point in cooking is to drive E surp l us m oi s t ure a s O
s oon a s t h e pot a t o is soft by cr a cking the sk i n of

t h e baked potato or dr a ining E t h e water fr o m
,
O
boi l e d ones .
B a k e d P o ta t o e s .
Choo s e sm oo t h potato e s of m ediu m s ize I f old .

,
cut a slice from bot h en d s W a s h and scr a pe L arge . .
pot a t o es m y be parboiled f o r ten minutes before

a
b a king P ut into a m od erate oven to h e a t t h rough

.
gr a du ally a nd l et the h eat increase T h irty to forty .
fi ve minutes will be r e quired The skin s should be .
pu ff y a nd not s hriveled when b ak e d p o t a toes are ,
s erved P ot a t o es m a y be pared and b aked in t h e p an

.
wit h m eat This usua ll y t akes an h our

. .
S w e e t P o ta t o e s .
These a re b e st b aked s ince som e sweetne s s i s lo s t

,
w h en they a re steamed or boiled .
B r o w ne d S w e e t P o ta t o e s .
S lice p arti a ll y boiled sweet pot a t o es s lightly thick e r

m ake a s oft dough yet sti ff enoug h to r oll to c o v r a

, e
m e a t pie o r turn o ver s P ut co o ked m eat a n d gr a vy

-
.
in a di s h cover with the cru s t a nd b a ke unti l brown

, , .
B r o i l e d Po ta t o e s .
U s e l a rge pot a toe s either white or sweet w h ich

, ,
have been boile d but are not quite done P are and
, .
cut in thick S lices lengthwi s e m a king a b o ut four from

e a c h p ot a to D ip
,
in m elted butter or m e a t f a t and

.
,
broi l under g a s or over coals unti l brown and cook e d

throug h .
H a s h e d Po ta to e s .
Wa s h and pare e nough potato e s to m ak a pint e .
Ch o p quite fine a nd s o ak ten minute s in c o ld w a ter .
D r a in put two t a blespoon s of butter or bacon f a t in

,
a s pider add the potatoes sprinkle with s al t a nd

, ,
pepp r ; add one t ablesp oo n of vineg a r cover cl os ely

e , ,
a nd let them c oo k on the b a ck of the stove until

tend e r B ring forward a nd let them brown ; then fold
.
o ver turn out and serve

, ,
.
F r e nc h F r i e d P o t a t o e s .
Wa s h and p are a nd cut lengthwis e in s l ices t h en ,
in stri p s one f o urth inch thr o ugh or l a rger S o ak in

,
-
.
col d water f o r sever a l hour s W ipe dry and fry in .
deep fat a f w a t a tim e unti l brown D rain o n paper

e .
a nd sprinkle wit h s alt .
P o tato M a r b l e s .
Cut larg e potatoes into b a lls like marbles wit h a , ,
cutter C oo k S lowly in b o iling s a lted w a ter ten

.
'
minutes or un ti l t e nder
, D r a i n a n d sh a ke c a refull y .
V e g e t a b le s .
unti l dry P o ur over the m o ne tabl e sp oo n of m e lted

.
butter for e ac h cupful and ro ll a bout unti l all are

,
buttered ; s prinkle with salt p e pp e r and m inc e d , ,
parsle y .
S m o t h e r e d P o ta t o e s .
I n one ounce of butter or beef f a t cook o ne fourth -
cup of c h opp ed o nion and ce l ery mixed W hen b e

.
.
ginning t o brown add a p int of cold boil e d pot a t o e s

cut in cub e s or S lices S prinkle with salt and p epper
.
,
and add one h alf cup O f me a t gravy o r tom a t o s auce

-
.
Cove r til l we ll steam ed throug h uncover to l e t an y ,
surp l u s m oisture e vaporate and s e rv e h ot , .
L y o nn
a i s e P o ta t o e s .
Cut one pint o f boiled pot a toes int o dice or thin

slices and se a son wit h salt a nd pepper F ry o ne s c a nt
,
.
t ablespoon of minced oni o n in one ounce o f butter

unti l yellow A dd t h e p ot a toes a nd stir wit h a fork
.
,
until they have absorbed all the but t er being careful ,
not to break t h e m S prinkle with chopped par s ley

.
,
a n d serve hot O ne t ablespoon of vinegar heated with

.
the butter gives the potatoes a good flavor .
D e l m o ni c o P o ta t o e s o r a u G r a t i n .
O ne pint of b o iled p o t a t o es cut in cube s o ne cup of ,
thin white s a uce h ighly s e as oned one f o urt h to one ,

-
h a lf cup of ch o ppe d o r gr a ted c h ee s e P ut in la yers in .
a buttered pudding d i s h cover with buttered cru mb s

,
.
B ake till h o t and br o wn .
P o t a t o P u ff o r S o u ffl é .
P res s b o iled p o t a toes through a ricer . F o r e ach

cup add one table s po o n of butter o ne fourt h cup ,
-
Of
mi l k or cr e a nr a nd one egg yolk and white be a ten

,
separatel y S e a son wit h s a lt a nd pepper a nd if l ik e d

.
, , ,
wit h celery sa lt or ch o ppe d parsley M ix thoroughly .

,
f o ld in whites las t B ake in one di sh o r individual

.
c as es long enough to cook t h e egg and s e rve a t once , .
S a l s i fy or Oy s t e r P l a nt .
Wash a nd boi l like parsnip s The skin m y be . a
scrap e d ff before cooking I n th a t ca s e put directly

o .
into co l d water cont a ining s om e vinegar or lemon

j uice to keep t he roots fro m turning d a rk More flavor .
is retained if not scraped S erve with w h ite s auc or . e
m ak e into fritt e rs .
T u r nip s .
W hite turnips m a y b e pared cut in cube s cooked , ,
t e nder and s e rved wit h white sa uce

,
.
Y ellow turnips should be s lice d p a red a ll corky , ,
portion s removed cooked tender m as he d a nd s ea

, , ,
s o ne d wit h butter salt a nd p epper

, ,
.
T o ma to e s .
To serve raw dip ripe tomatoe s into b o ilifig w a ter

,
to loo s en the S k in Chil l for so m e hours then peel

.
,
and s l ice j u s t b e fore serving .
S c a l l o p e d T o m a to e s .
F ill a pudding di s h with alternate layer s of s ea s oned

buttered crumbs and sliced t o m a toe s H a ve crumbs .
on top and in al l u se about half as much cru mb a s

,
tomat o .
S a lt and peppe r i s usually enough f o r sea s oning but ,
a fe w drop s o f onion j uic e m ay b e added .

D e s s e r ts .
B l a nc M a ng e .
S oak o ne h a lf cu p of I rish m oss in cold wat e r fift en

-
e
minutes p ick ov e r was h tie in coarse lac or netting

, , ,
e ,
a nd cook wit h one quart o f milk in a doub l e boiler

h al f an h our o r until the m ilk thickens slig h tly when
,
a drop is coo l ed S train add one fourth teaspoon of

.
,
-
salt one t e aspoon f vanilla a nd turn into sm all

,
O ,
m olds wet in co l d w a ter S erve wit h sugar and cre a m .

,
and wit h fres h fruit O r cook the m oss in one pint o f .
water strain and co m bin e wit h one p int of t h in crea m

, ,
scalded .
M i nu t e P u dd i ng .
Cook a h e a ping h a l f p int of berri e s in one pint of

wat e r for ten minutes M a ke sm o o t h four tab l esp o on s .
of flour in a l ittle cold wat e r pour into the be rr ies and ,
boi l stirring c a reful l y til l the flour is w e l l cooked

,
.
S erve wit h sweetened crea m wh i l e warm or m o l d in ,
p udding cups and turn out to e a t cold ,

.
C e r e a l F r u i t P u d d i ng .
Cook any cereal as for br e akfast P u t a l a y er in a .
pudding dis h t h e n a l ayer f m ild app l e s or pears

,
O
sprink l ed wit h sugar t h en an o ther layer of e a ch wit h , ,
butte r ed cr a cker cru m b s on top B ak e s l owl y til l .
brown and serve with cream .
Ap r i c o t P u dd i ng .
W as h one h al f p ound of apricots in cold and t h en in

-
h ot w a ter P ut t h em and one f o urth pound o f hominy

.
-
in a sc a nt quart o f cold water and soak al l d a y . N ext

D e s s e r ts . 1 65
d a y co o k it two hours in a double boiler then add ,
one cup of sugar and cook two ho urs l onger s tirring ,
every h al f h our Turn into w e tt e d m o l d s a nd s erve

.
very c o ld w it h cream .
B a k e d I nd i a n P u d d i ng .
O ne qu a rt of milk one fourt h cup o f I n d i a n m e al

,
-
scal d e d in t h e milk ; a d d one half cup o f sug a r one -

,
hal f cup of mol a sses a li t tle s a lt a nd ginger and one

, ,
t a b l espoon of butter B ake sl o wly three hours M ore

. .
milk m ay be added as it cooks away .
C r e a m Ri c e P u d di ng .
M ea s u re milk enough to ne a rly fil l a buttered pud

ding dis h F or eac h cup of m ilk add two tablespoons
.
o f ric e wel l washed and two tab l e s poon s f sug a r O .
F la vor with salt a nd coco a or nutm eg or cinnam o n

, , ,
.
B ake slowly stirring occasi o n a lly unti l the ric e is

, ,
soft and h a s ab s orbed nearly a l l the mi l k .
Ri c e F r i tt e r s.
P ick over and w ash hal f cup of rice ; put it in

o ne -
t h top of double boiler wit h one h alf cup o f boiling

e -
water and one level te as poon of sal t C o o k directly .
o ver the fire until water is absorbed th e n a dd one cup ,
of milk a nd c oo k ov e r boiling w a ter unti l ver y soft .
S tir in one o unce of butter and one well be a ten e g g -

.
R e m ove fro m the fire a nd s tir in o ne h alf cup o f c a nned -
cherries st o ned a nd cu t sm a ll Mix well and turn into

,
.
a round s hall o w tin to co ol W hen cold d ivide int o .
s ix or eight section s c o ver with fine bre a d crumb s

,
-
,
egg and cru m bs a nd brown on e a c h ide in hot butter

,
S .
A nd e r m a t t Ri c e P u d di ng .
Cook half a cup of wa sh ed rice in one cup of boiling

wat e r unti l t h e wat e r is absorb e d ; t h e n turn it into

t he doub l e boil er wit h t h r e e cup s of boi l ing mil k .
Cook it unti l tender S tir in one h e a ped cup of a

.
m ixture of preserved frui t s W hen cool stir in one

.
pint of t h ick cream whipped sti ff and turn it into a ,
m e l on m old W h en firm turn out and s e rve

. .
B ake d orS t ea m e d C u s t a r d s .
F or eac h pint of hot m ilk b e at two o r three eggs

p
,
m ix with one fourt h cu o f sug a r and a dd to t he m ilk

-
,
wit h a l ittle sal t a nd flavoring S train into cup s or .

,
on e m ol d and ste a m o r bak e in a pan of water until

,
pu ffy on top and fi r m in the center .
L ik e all di s h e s in w h ic h egg is a principal ingr e dient

t he h e at m ust b e very m oder a te .
U s e t he sa me pro p ortions for a custard pie .
C o ffe e C u s ta r d .
S ubstitute one cup o f str o ng c o ffe e and o ne cup o f

thin c r e am for t h e pint of mil k and proceed as a bove .
Map l e Cu star d .
S weeten the cust ar d with m a ple s ug a r or s irup .
F r u i t C u s ta r d .
S ub s titute fr o m o ne h al f cup to one cup of sweet

-
ened fruit pulp f o r part of t h e milk of the cu s t a rd

recipe or put a l a yer of fruit in the b o tt o m O f the di s h
,
and p our t h e cu s tard over bef o re c oo king P a rt of .
t h e e gg w h it e m a y be reserved and a m eringue put on

top after t he cu s tard is baked .
C ar a m e l C u s ta r d .
M elt a cup o f sug a r in a s m oo t h frying p a n s tirring -

,
u nti l it b e co m es a rich golden brown then a d d a half ,

stiff sweeten and h eap in the cent e r of the cu s t a rd

, , .
Thi s m eringue m a y b e fl a vor e d a nd colored by beating

int o it a l itt l e fruit j uice .
P a na d a .
B read or crackers coo k ed or soaked in mil k o r w a ter

i s a found a tion c o mmon to m any m ad e d i sh e s “
.
T h is is a sort of p o rridge a nd milk or w a ter thickened ,
wit h t apioca a rrowroot corn st a rch or cereals is oft e n

, ,
-
,
u sed in the s a m e way .
I t wil l be n o ticed t h at m any o f t h e f ol lowing recipes

m a y be divided into two parts a p o rridge o r p a n ad a ,
and a cu s tard I n all suc h case s t he starch s hould

.
h ave m ore cooking t h an the cu s t a rd B read and .
cracker crumb s a re alre a dy cooked but rice t a pi o ca , , ,
and corn starc h s hould be cooked in the m ilk or w a ter

-
before t he eggs a r e added .
F r u i t C u s ta r d .
M ake a t h ick c u st a rd by cooking two tablespoons of

co r n starc h wit h one pint of milk in a d oubl e boiler
-
for twenty m inutes then adding the beaten yolks of

,
two or three eggs and last one fourt h cup of sug a r

,
-
.
Ha ve re a dy t h ree o r a nges cut up and sweetene d or a

cup of an y ot h er prep a red fruit P ut the fruit in a .
dish and pour the custard over

,
.
A m eringu e m a y b e m a d e from the egg whites and

p l aced on top .
C o c o a nu t S p o ng e .
T h icken one pint of mi l k wit h one f o urth cup of corn -
st a rch ; ad d one fourt h cup of sug a r a nd a l ittle s a lt

- .
C ook ten m inutes ; when ligh tl y cool be a t in the S
sti ff w h ites of t h re e eggs and o ne u pf fre s h grated c _ o

D e s s e r ts . 1 69
c o co a nut and turn into a m old S erve cold wit h so ft .
cu s t a rd m a de with the yolks of the egg s o ne fourt h -
p
,
cup o f sug a r a nd one int o f milk

,
'
Ch o pped al m o nd s m a y be u s ed in s tead o f c o c o anut .
App l e P u dd i ng .
F ill a buttered pudding d i sh wit h altern a te l a yer s of -
bre a d crumbs a n d a pple sauce w h ic h ha s been s weet

-
ened and s lightly S piced A t able s p o on o f butter .
m e l t e d a nd mixed wit h the t o p l a yer of crumbs will

~
give a cri s p cru st C o ver wit h a pl a te and b ake

.
s lowly for half an h our ; remove t h e cover f o r t h e la st

five minute s a nd brown on top R aw a pples s l iced or .
c h opped m a y b e u s ed but in t ha t c as e the pudding ,
mu s t be b aked f o r an h o ur or until the a pples a re ,
tender S erve h o t wit h cre a m

. .
S p i c e d P u dd i ng .
S o ak one packed cup of the brown cru s ts o f br e ad in

one pint of s c alded mi lk unti l soft Then add o ne h a lf .
-
cup o f m olass es sc a nt m e as ure a s a lt s p oo n of salt

, , ,
a nd o ne f o urth of a level te as p oo n of mixed spice

-
(cinn a mon cl o ve s a ll s
,
pice and nutmeg ) a nd
,
fr o m , ,
o ne h alf to one cup of r a i s ins S tir o cc as i o n ally a t

-
.
fir s t a nd b a ke in a very m od er a te o ven f o r nearly

o ne h o ur S erve wit h w h ipp e d cre a m or h a rd s auce
. .
O r a ng e P u d d i ng .
T o one pint of scalded milk a dd o ne cup o f w h ite

crumbs not cru s t s o ne fourth cup of s ug a r one te a
, ,
-
,
S poon of butter t h e yolk s of three egg s

,
one fourth ,
-
cu p of candied orange peel cut in bits Mix al l in .
g r e d i e nt s we ll t o gether a nd b a ke s l o wly a b o ut one ,
half ho ur or until firm in the center P ut a cup of

, .
1
cu t o r ange ove r t h e t o p o n th a t s pre a d a meringu e

,
ina d e o f t h e egg w h ites a nd o ne fourt h cup of p ow -
dered s ug a r B r o wn in the o ven . .
L emon m a y be u s ed in s te a d of o range .
C h o c o l a t e P u d di ng .
S oa k o ne h a lf cup dry o r o ne cup of s t al e bre a d

-
cru m bs i n one pint o f m ilk T o this a dd one level .
t able s p oo n of c o co a s tirred in a qu a rter of a cup of

sug a r a nd o ne be a ten egg B a k e in a s h all o w pud
,
.
ding di s h until firm through out S erve eit h er h o t o r .
cold with w h ipped cream swe e t e n e d and flav o red

, , ,
wit h v a nill a .
B e r r y C h a r l o tt e .
P ick over a nd s tew one quart of berries or s m all ,
fruits blueberries currant s r a spberrie s or bl a ck

, , ,
berrie s in o ne cup of w a ter M a s h wel l a nd squeeze

,
.
throug h co a r s e chee s e clot h Ad d s ug a r to t as te and

-
.
,
boi l ag a in until it almo s t j ellies on the edge H ave . a
qu a rt or m o re o f so ft white bre a d cut in s mal l thin ,
pieces P ut a l a yer o f bre a d in a bow l or in sm a ll

.
cu p s p o ur o n en o ugh ho t s irup to wet the bre a d a ll

,
t h rough a nd continu e the l a yer s of bre a d a nd s irup

,
u nti l a l l is u s ed P ut in ice che s t a n d s erve c o ld

. .
Brea d B u tt e r P u dd i ng
a nd .
Cut bre a d into sm all wedged s h a ped pieces o ne -
fourth inc h thick a nd butter we ll on one ide M ake S .
a cust a rd in a sm a l l pudding di s h fit the bread over ,
t h cu s tard so as to cover it butter sid e up ; b a k e til l

e ,
fir m A la ye r of fres h fruit or j m m a y be put in

. a
t h e b o ttom o f the pudding di s h The buttered bre a d .
br o wns and m ake s a nice loo king pudding .

1
7 2 H o m e S c i e nc e Co ok B o ok .
without so a k ing . S ag o m a y be s ub s tituted f o r t a pi o ca

in any recip e .
F r u i t T a pi o c a .
Cook o ne h alf cup o f t a pioca in o ne pint o f b o iling

-
water until tr an s p a rent Then ad d a little s alt a nd .
s ugar and spice if d e s ired .
P our a r o und cored and p a red a pples pl a ced in a

buttered pudding dis h T h e centers of the a pples .
m a y be fil l ed wit h sug a r r a i s in s nuts or j elly B ake , , , .
until t h e a pples are tender a nd serve w a rm wit h ,
crea m and sug a r .
O r p o ur t he c oo ked t a pioc a o ver strawberrie s or

sliced p eache s b a n a nas o r a nge s etc a nd serve cold
, , ,
.
,
.
O r stir into t h e t a pioc a one cup of fruit j uice pulp , ,
j ell y or fre sh berries co o k a l ittle longer t h en chil l

, , ,
in m o lds .
T a p i o c a P u dd i ng .
Scal d o ne pint o f m ilk and s h ake gently int o it one

fourt h cup o f fine t a pi o c a stirring a l l the t im e W hen ,
.
it b e gin s to thicken a dd one te as p oo n o f bu t ter o ne ,
beaten egg and o ne fourth cup o f s ug a r F l a v o r with

,
-
.
nutmeg P o ur into a buttered pudding d ish a nd b ake

.
,
in a ver y m o der a t oven f o r a bout thirty minut e s o r

“
e ,
until fi m like a cu s t a rd S erve h o t or cold

r . .
The egg m ay be omitted R aisins d a tes o r o t her .

, ,
fruits m ay be added .
Ta p i o ca Cr ea m .
Cook o ne f o urt h cup o f t a pi o c a until tr a nsp a rent in

-
one pint o f milk Then m ix in the be a ten yol ks O f

.
tw o eggs a nd c oo k t h ree minutes m o re stirring a ll ,
t he time B e a t in t h e sti ff w h ites o f the eggs when

.
D es s er ts . 1 73
taken fro m t h e fi o r make a m eringue f r t h to p

re, o e .
I f the p ud d ing is t oo thick it m y b e diluted wit h a a
little s c alded m ilk o r fruit j uice F l a vor with a s peck .
of sa lt a nd o ne half te as p oo n o f v a nill a
-
.
T a p i o c a S p o ng e .
H e a t o ne pint o f fruit j uice a nd w a ter in a doub l e

boiler and s tir in o ne f o urth cup of t a pioc a C o ok fi f
,
-
.
teen minutes or till cle a r ; add one h alf cup o f sug a r

,
-
and a s peck of s al t F o ld in the s t i E whites f tw o . O
eggs ; l et the mixture co o k a m o ment or two l o nger ,
t h en turn int o m o ld s a nd set away to cool S erve wit h .
a s o ft cu s t a rd m a d e with the y o lk s of the egg s a cup ,
o f milk sweet ned a nd flavored with alm o nd

,
e ,
.
F r u i t S o u ffi é .
P ut o ne h alf cup of b o iling w a ter in a sa ucep a n on

-
t he s tove m elt in it two t able s po o n s o f butter and

, ,
stir in one half cup o f fl o ur and c o ok thoroughly

-
,
.
Then ad d gr a du a ll y o ne h alf cup of milk two t a b l e -

,
sp oo ns f sug a r a nd w h en c oo l the y o lks o f two

o , , ,
egg s B e a t well then fold in the sti ff whites o f the

.
,
eggs H a v a l a yer o f j a m in a pudding d i s h and

. e ,
p o ur the mixture over it S t the di sh in a p a n of . e
w a ter a nd b ake for a h a lf h o ur o r m o re in a moderate

o ven .
P r u ne P u ff .
W hip the whites of three o r f o ur eggs t o a s ti ff froth ,
a d d s l o wly one f o urt h cup o f p o w d ered s ug a r be a ting

-
,
a ll the tim e Then a dd one cup of co o ke d prune s

ch o p
.
ped or s ifted a nd beat until very light P ut int o

, .
a s m al l pu d ding di sh a nd b ake ab o ut ten minute s ;

t he n c oo l S erve w it h a s oft cu s t a rd m a d e with t h e
.
1
yolk s of t h e eggs previou s ly c oo ked O ther fruits .
m a y be u s e d in s te a d o f the prune s
p
.
The s e u E s m a y be s erved h o t a nd without s a uce or

wit h whipped cre a m .
Fr u i t F oam .
W it h eac h egg w h it e be a ten sti ff b l end o n e h al f cup -
of str a ined p e a ch o r o ther fruit pulp a nd tw o o r m o re

, ,
tablesp oo n s o f s ug a r S erve in S herbet gl as ses with c ake

. .
W h ipped cre a m m ay b e pl a ced o n t o p o r beaten in

with the fruit a nd egg J ell y o r j a m m a y be u sed .
in s t e ad of raw fruit .
P l u m P u dd i ng
p
.
In o of fl o ur sift one hal f teaspoon eac h of

ne “
cu -
salt and of so da one o r two l eve l te as po o ns of mixed

,
s pice ; add two cup s o f st ale (n o t drie d ) bre a d cru mbs -

,
one cup of finel y chopped beef suet B e a t two eggs .
light and add wit h one cup o f mol ass es to t h e o ther

,
ingredients then a pound o f prep a red fruit whic h

, ,
m ay b e a m ixture o f r a i s ins curr a nt s citron and , , ,
candied l emon or or a nge p eel F igs a nd nuts m a y .
b e a dded P ut in sm al l m o ld s a nd ste a m t h ree h ours

.
at l e a s t S erve with hard s a uce

. .
S t ea me d P u ddi ng .
S ift together o ne pint o f flour o ne h a l f teaspoon of ,

-
soda one h alf teasp oo n o f s a lt and one fourt h tea

,
-
,
-
spoon of m ix e d spice A dd one o unc e of s h o rtening .
m e l ted one h al f cup e a ch o f m o l ass es and s o ur m i l k

,
-
.
Mix thorough l y and a dd one half to o ne cup o f cur

,
-
r a nts a nd r a i s ins or chopped figs or nuts S team in

,
.
one m old or S ix cup s fr o m o ne to tw o h o ur s .
S erve with a rich sa uce .

1
usu a lly b aked O ne cup o f d a tes cut fine m a y be

.
a d ded a nd t h e pudding served wit h lem o n or v a nill a

,
s auce O r dr a in a ny c anned fruit s tir one cup int o

.
,
the pud d ing and u se the sirup h eated and t h icken e d

,
for a sa uce .
F r u i t P u ffs .
Cut O pen pop overs w h en bak e d and p ut in o ne h al f

- -
t e asp oo n o f b u tter one teasp oo n of p o wdered sug a r

, ,
and as m any s trawberries or other fruits a s t h e pu ff , ,
will cont a in S liced p eaches are especi ally fine served

.
in this w a y O r a fter the pop over mixture is in the

.
-
cup s put in each a secti o n of pe a c h or ban a na a nd

,
bake T h e pu ff mixture wil l enclo s e the fruit

. .
P l a i n P a s tr y .
I nt o one pint o f p as tr y flou r sift o ne h alf teaspoon o f -
s al t ; for m e a t pie s ad d one te a spoon of b ak ing powder ,
and rub in one f o urt h cup or tw o ounce s of sh o rten

-
ing (l a rd or butter t h en mix wit h about o ne

,
h alf cup o f ice water into a s t i E d o ugh Ro ll out a n d .
spre a d wit h one ounce of butter fol d a nd d o the sa m e ,
ag a in I n a l l one h alf cup of s h o rtening will be u sed

.
-
.
F o r upper cru s t s m o re m a y be r o l l ed in if de s ire d .
K eep a s c o ol as p os sible throughout .
P u ff P a s t r y .
equal weight s o f flour a nd butter or b y m e as

U se ,
ure one pint o f fl o ur a nd one cup of butter S cal d the

,
.
bowl and dip the ha nd s in h o t w a ter to keep t h e

butter fr o m s ticking Wash the butter in Cold w a ter .
,
divide int o f o ur p a rts pat until thin wr a p it in a , ,
napkin a nd pl a ce in a p a n between two p a n s of ice .
Mix one h alf te asp oon o f s al t wit h t he flour, rub in o ne

-
D e s s e r ts . 1 77
part of t h e butter ad d a bout one h a lf cup of ice wat e r

,
-
s l o wl y mix with a knife and cut till it can be taken

, ,
up cle a n fro m t h e bow l To s s out on a well flo u r e d .

-
bo a rd pat int o a fl a t c a k e then rol l o ut unti l hal f a n inc h

, ,
thick R oll one p art of t h e butter t h in a nd la y it on t he

.
middle of the p as te F old t h e s ides tow a rd the mi ddl e

.
,
then t h e end s over and double again P a t and ro ll out

,
.
a g a in R epe a t this process wit h t h e rem a ining piec e s

.
of butter W hen the butter is al l rol l ed in t h e p a ste

.
,
S h o uld be rolled a nd f o lded til l no stre a ks of butter
c a n b e seen Chil l whenever the butter soften s A fter

. .
the l a s t r o lling pl a ce it o n the ic e to h arden th a t it

, ,
m a y then be cut a n d S h a ped m ore easil y .
P a tt i e s a nd Tar ts .
R oll pu ff paste o ne eighth of a n inc h t h ick and -
s ta m p o ut circular piece s wit h a cutter tw o a nd one ,
h a lf inches in d ia m eter W it h a s m a ller cutter st a mp .

,
o ut the centers from h alf of the s e pieces leaving ring s ,
h alf a n inc h wide R ub a l ittle white o f egg on t h e

.
t o p f the l a rge r o unds ne a r the edge put o n t h e

O ,
rings a nd press them lightl y to m ake them a dhere

,
.
P t r o und piece s o f s t a le bre a d cut h a lf a n inc h t h ick

u , ,
in the center to keep the p as te from rising

,
.
App l e P ie .
L ine a tin or gr a nite pl a te with a thin cru s t Cut .
so ur a pple s in qu arter s rem o ve the cores a nd sk in s , ,
a nd cut e a c h qu a rter in two pieces lengthwi s e F ill .
the pl a te putting the piece s of a pple r o und the e d ge

,
in regul a r o r d er a nd piling lightly in the m i d dle

,
S .
W he n the a pple s a re n o t j uicy a dd a little w a ter ,

.
C o ver with cru s t with o ut wetting the e d ges a nd bake ,

ab o ut half an h our W hen n e a rly d o ne boi l o ne

.
,
half cup of sug a r and t w o t able s poon s of wate r five

m inutes A dd the gr a ted rind of one quarter of a
.
-
l e m on or one t able s p oo n o f lem on j uice W h en t h e

, .
p ie i s done remove to a n e a rt h en plate p o ur t h e

p
, ,
s irup throug h a cut in the t o or raise t h e upper c r u s t ,
a nd p o ur it over the fruit or S imp ly s prinkle with ,
sug a r a nd bits of butter R epl a ce the cru s t ; t h e ste a m

.
w il l diss o lve the sug a r a nd the pie wil l be s weeter ,
and o f better fl a v o r th a n if s weetened bef o re b aking .
P e a ch pie a prico t pie a nd plum pie may be pre

, ,
p ar e d in the sam e w a y .
B e r r y P ie .
La y the cru s t on a gr anite pie p la te floured but not ,
grea s e d fil l h e a ping wit h blueberrie s dre d ge with

, ,
fl o ur sprinkle on a few gr a ins o f salt a nd h a lf a cup

,
of s u g a r a nd d o t with a te as p o on of butter D raw the

,
.
extra cru s t up over the berries r o und the e d ge W et .
t he top of it a nd cover wit h t he other cru s t r ol led to

, ,
fit t h e pl a te P re ss it close on the e d ge P rick or

. .
g ash the t o p a nd b ake about half an hour B ak e in .
deep d i s h wit h onl y top cru s t if preferred .
M a r lb o r o u g h P ie .
Mix together two cup s of gr a ted app l es o n e a nd ,
one h a lf cup s of sug a r three eggs well be a ten two

-
, ,
t able s p oo n s o f m elted butter t h e gr a ted rind and ,
juice of o ne lem o n a nd one cup of thin cre a m Thi s

, .
is enough for two pie s whic h should b e b aked in an ,
under crust wi t h strip s of pastry acro s s t h e t o p O r

,
.
it m a y b e u s ed as a pudding re s erving the whites of ,
the egg s t o m ake a m eringue for the top .

h o t o ven until the cru s t i s br o wn a n d the s qua s h puffs

up in t h e center .
L e m o n P ie .
P o ur one cup of h ot w a ter o ver one ha lf cu p of fine

‘
st al e bre a d crumbs ; add one s a ltsp o on of sal t one h a lf

-
,
-
cup of sug a r j u ice a nd gr a ted rind of o ne le m o n two

, ,
egg yolks we ll be a ten ; p o ur this mixture into pie tin -
l ined wit h p as te and b ake till cru s t is d o ne ; c oo l a nd

, ,
cover wi t h m eringue m a de fr o m the two egg whites

a nd one f o urth cup of p o wdered sugar B r o wn in a
-
.
slow oven .
M i nc e S u mm e r
P ie fo r .
Mix o ne fourt h cup e a c h of m ol a sses sug a r vine

-
, ,
gar and w a ter and sc ald wit h one h a lf cup o f ch o pped

,
-
r a isin s Then stir in on e ounce of butter o ne f o urt h

.
,
-
cup of c oar s e cr a cker cru mb s a nd fl a vo r with o ne ,
h alf te as po o n of mixed S pice O ne be a ten egg m a y .
or m a y not be a dded B ake between two cru s ts . .
L e m o n T u r no v e r F i l l i ng .
C o ok toget h er two t able s po o n s e a c h of butter and

corn starch a dd one cu O f l iquid (water wit h t h e
-
, p ,
j uic e of one l emon ) w h en thick a nd s m ooth stir i n one

,
be a ten egg and cook three minut e s l onger T h en a dd .
o ne cup of sug a r a l itt l e o f t he grated lem o n rind

, ,
and fro m o ne h al f t o one cup of curr a nts o r citr o n and

-
raisins cut fine I f t o o thin when c o ld a dd fine

.
,
cr a ck er crumb s but s o m e m o i s ture wil l be ab so rbed by

,
t he dr y fruit M a ke a fe w d a ys bef o re it is to be u sed

. .
B r a mb l e s .
O ne cup o f ch o p p ed r a i s ins one cup o f sug a r one , ,
e gg , g rat e d rind a nd j uice o f a le m o n M ak e a p ie .

De s s erts . 1 81
cr u s t and cut in roun ds ; fill one h a lf a nd turn the -
other over a nd p inch down B ak e in r a ther a s l o w.
oven .
The a ddition o f a few ch o pped w a lnut s give s variety .
Rh u b a r b P ie w i t h o ne C r u s t .
W a sh the rhub arb a nd cut O ff t h e root a nd le a f end

but d o n o t pee l it unles s very tough f o r the pink
, ,
s ki n gives a fine c o lor and fl a v o r I f it is a very sour .
vari e t y p our b o iling w a ter over it and l et it st a nd five

,
minut e s then dr a in it P ut t he rhub a rb cut into

,
.
,
inc h piece s int o a deep di s h e arthen or gr a nite a nd

, , ,
S prinkle o ver it o ne leve l cup of sug a r to e a c h he a p ed
pint of rhub a rb I f you l ike the sirup t h ick mix one

.
,
l eve l t able s poon of c o rn starc h wit h the sug a r A dd

-
.
al s o on e s altsp o on o f s al t Cover wit h a ric h p astry

.
crust and b ake about hal f an h our .
A not h er kind of rhub a rb pie i s m a de by ch o pping

the r h ub a rb fine a nd wit h e a c h cup of th a t mix one
,
be a ten egg one h alf cup o f sugar and a sprink l e o f

,
-
,
flour .
G e l a t i n P u d d i ng s .
The usu al f a mily p a c ka ge o f a st a nd a rd gel a tin is

s u fficient f o r two quart s o f j elly The p o w d ered a nd .
gr a nul a ted gel a tin s m a y b e m e as ured by the t a ble

sp oo n O ne t a ble s p oo n is equiv alent t o o ne f o urth o f
.
-
the ordin a ry b ox .
S oak ge la tin in c o ld water the tim e v a rying a ccord

,
ing to the size o f the p a rticles Thi s c o ld w a ter mu s t .
be c o unted in t h e wh o le a m o unt t o be u s ed N ever .
u s e m o re gelatin than the direction s o n the p a ck a g e

c al l f o r unless S h o w r a ther th a n fl a vor i s the obj ect
,
.
A s m aller pr o p o rtion i s required to thic k en cream s ,

cust a r ds o r fruit pulp s than f o r a c o ffee o r fruit

,
j elly .
A fter so aking the gel a tin s h o ul d be di sso lved with

,
boiling liquid U s e no m ore th a n is require d ad d the

.
,
rem a inder of the liquid cold an d co ol a s r a pidly as ,
pos s ible G e l atin is not impr o ved by c oo king The

. .
qu a ntity of sug a r must be varied a cc o r d ing t o t he

acidity o f the fruit j uices u s ed .
E a rt h en m olds a re prefer a ble t o tin especi a lly for ,
acid j ellie s but the co o ling pr o ce s s i s s lower A g a te

,
.
w a re combine s the adv a nt a ges of both e a rthen a nd tin .
S ix h ours or l onger in a cool pl a ce is needed to m a ke

a l arge m ol d firm B y u se o f cr a c k ed ice wit h sa lt the
.
process may be ha stened and s m a ll s ha pes coo l quick e r ,
t h an la rge ones .
J e lly t ha t is sh aken or even s lightly j a rred a fter it

begins to h arden is li a ble to cr a ck when it is turned
fr o m t he m olds W it h the f o reg o ing points in mind
.
an al m ost infinite v a riety of accept able s umm er de s

serts can b e m a de fr o m fruit j uices whipped cre a m , ,
a nd s o ft custard s ti E e ne d with gel a tin .
There are t h ree distinct type s ' J ellies whic h m a y or

m a y not ha ve fruits m olded i n them ; cream s kn o wn
as B a v a rian o r I t al i a n etc whic h m ay b e p a rt crea m
,
.
, ,
p art cu s tard a nd p a rt fruit j uice or pulp ; s p o nge s

, ,
either a j el l y o r cre a m int o which a s it b egins t o , ,
harden s t iE egg white s o r whipped cre a m i s folde d

, ,
giving a S pongy e ffect .
L e m o n J e ll y .
oak one fourth b o x o f gel a tin in c o ld w ater P o ur

S -
.
o ver it s tirring m e a nwhile enough boiling w a ter t o

, ,
a ctually dis s olve it a nd n o m o re ; ad d about o ne h alf

,
-
it begi ns t o thick e n then gr ad u ally be a t in a s p o onful

,
a t a ti m e of S lightly thick ened c o ffee j elly u s ing one ,
pint in a ll The c o ffee j elly m a y be m a de l ike a le m on

.
j elly fr o m fre s h o r left o ver c o ff ee L e s s s ug a r i s

-
.
nee d ed th a n with the lem o n j u 1 ce .
Pea ch B avar ian Cr ea m .
S elect or eight of the be s t h alf p e a che s fr o m a

S ix
c a n a nd put in cup s R ub the rem a inder of the pe a ch

.
and j uice through a s tr a iner and m ak e in t o a j elly ,
a d d ing a l ittle l emon j uice a nd m ore s ug ar B e a t one .
cup o f h e a v y cream sti ff and combine wit h a pint of

t h e j elly a nd fil l the cup s where the pe a che s a re
, .
W hen turned o ut g arni s h wit h whipped cre a m a nd

cube s of a ny p e a c h j elly rem a ining which m a y be ,
c o l o red pink if d esired .
Us e c anned c h erries in the sa m e way .
Q i a k in
g P u d di ng .
M ake a so ft cu s t a rd with o ne pint of milk the y o l k s ,
o f tw o or three egg s a nd o ne f o urth cup O f s ug a r or

,
-
,
o ne cup of cu s t ard a nd o ne cup of s c al d ed cre a m m ay

be c o mbined W hen t aken fr o m the fire d i sso lve in it
.
o ne fourt h b o x o f gel a tin so ftened in c o ld w a ter

-
.
S tr a in fl a v o r a nd cool
,
This m a y be s erved with
,
.
whipped cre a m or fruit or choc o l a te s auce

,
.
Crumb s of st a le c ake m a y be a rr a nged in a m o ld

a nd s uch a cre a m poured o ver them and the wh ole ,
left to chill .
Ap r i c o t S p o ng e .
M ak e a pint of j elly fr o m dried a pric o ts s tewe d a nd ,
s tr a ine d W hen h a lf c o ld be at in the white s of two or

.
three egg s o r o ne cup o f thick cre a m whipped or u s e

, , ,
D e s s e r ts . 1 85
t h e w h ite o f one egg a nd one h alf cup o f cre a m -

. U se
a ny o ther fruit pulp in the sam e w a y .
F r u i t S p o ng e s .
M ake a s o ft cu s t a rd with o ne pint of milk a nd the

y o lk s of three eggs T a ke from the fire a nd a dd o ne.
h alf b o x of gel a tin so a ked in one h a lf cup of c o ld -
water o ne h a lf cup o f sugar a nd a s peck o f s alt

,
-
,
.
S tr a in a nd c oo l s tirring o cc as i o n a lly
,
W hen it begin s .
t o thicken be a t thoroughly a nd ad d one h a lf pint of ,

-
s ifted fruit pulp a nd the sti ffly be a ten whites o f the

eggs .
O r di sso lve the gel a tin in the ho t fruit pulp a nd ,
when cold f o ld in o ne pint of cre a m whippe d P a ck ,

.
in m o lds a nd serve cold W hipped cre a m m a y be .
a dded as a g a rni sh .
E it h er a cre a m or fruit j elly or bot h t o gether m a y , ,
be blen d ed wit h either whipped cre a m and sti ff egg

whites or both ,
The imp o rt a nt p o int is not t o
.
a ttempt the blending until the j elly o r cre a m is h alf

t h ickened Then the S p o nge will b e o f uniform
.
texture thr o ugh o ut otherwi s e the j elly will s ep a r a te

,
from the frot h and settle while the fr o th s t a y s o n t o p , ,
and therefore i s a t the b o tt o m w h en the de ss ert i s

, ,
turned o ut o f the m o ld .
W h ipp e d Cream .
H e a vy cre am c os t i ng f o rty to ixty cent s a quart

, S ,
m ay b whipped with a n egg h t a nd forced thr o ug h

e ea er
f a nc y tube s f o r a garni s h or used f o r fi l ling cre a m

p etc I t m a y be slightly diluted for this purp os e
,
u E s, .
wit h fruit j uice s trong c o ffee or m il k a nd then i s

, , ,
le ss li k ely t o turn t o butter in whipping .

Thin cre a m o r t h e h eavy cream combined with a n

,
equal quantity o f m ilk i s whipped wit h a s peci a l ,
ch u rn P ut cre am a nd churn in a deep bow l m ove

.
,
t h e das h er down quick l y a nd up s lowly S ki m O E t h e .
frot h a s it rises a nd drain o n a fine str a iner

, .
A ll cre a m to whip s h ou l d be chilled .
C h a r l o tt e R u s s e .
W hip n quart of t h in cream a nd drain on a fine

o e
str a iner S often one fourt h box of ge la tin and dis

.
-
,
solve by h e a ting wit h a little of the cre a m w h ich drip s

fro m the whip ; add one h a lf cup of p owdered sugar -
,
a speck of s alt a nd one te a spoon of vanill a S tr a in

,
.
into an a g a te pan set in ice w a ter ; as the j elly thic k ens ,
wit h a wir e whisk fold in t he w h ipped cre a m W hen .
all is m ixed put in cup s or a l arge m old lined wit h

la dy fing o r thin sl ices of S ponge cake
-
er s .
Fr oz D e s s e r ts
en .
S o many n a mes a re given to di ff erent froz n e
de ss ert s th a t a few wor d s o f expl a n a tion a re nee d ed .
Ic e C r ea m
-
.
T h is consists m ain l y or entire l y of cream and t a ke s ,
a specific n a m e fro m the subst a nce used f o r fl a voring .
F r o z e n P u dd i ng .
I ce cre am or custard h ighl y flavored and cont a ining

-
, ,
preserved fruits a nd nuts become s frozen pud d ing I t .
is often served wit h a sa uce .
Mousse .
T h e nam e is d u to t he mos s y f a t h r y i e de e e ce
v lo p
,
e d in whipped cre a m which is put into a m ol d

e , ,
and packed f o r sever a l hour s in ice a nd salt .

d i ff erent ff ect whipped cre a m m a y be a d d ed a fter a n

e
i e i s p a rti a lly frozen

c .
Milk s herbets la tterly h a ve been gre a t f a v o rite s ;

when the m ilk is ice c o l d a cid fruit j uice m a y be put
-
,
with it with o ut da nger o f cur d ling .
Con d en s e d milk m a y be u s ed for ice cre a m du -

,
re c
ing it with w a ter as directed o n the c a n .
L em o n j uice m ay be combined with a ny fruit a n d ,
serve s to bring o ut the fl a v o r o f the other A s m all .
qu a ntity o f sa lt s hould b e a dded t o a ll ice cre a m s a n d -
sherbet s .
W here cre am is not a tt a in able a s oft cust ard is ,
O ften u s e d a s the foundation for an ice cre am Mil k -

.
m y be s lightly thickened with fl o ur arrowroot o r

a , ,
corn s t a rch a nd if the st a rch is thor o ughly cooke d t h i s

-
, ,
is m ore s a ti s f a ctor y th a n if egg a l o n e is u sed for thick

‘
e ning the milk .
A small qu antit y o f gela tin is gener ally put in s her

bets and m a y be u s ed in ice cre a m t o a id in m o lding it
,
-
.
Jun k et t a blet s a re sometime s used t o thic k en the

mi lk S lightly bef o re freezing F r o m o ne h alf t o o ne
.
-
t ablet i s d i sso lved in e a ch qu a rt of mil k .
O ne p a rt of co a r s e sa lt a nd three p a rt s o f ice ,
pounded ne a rly a s fine as the sa lt a re combined t o do ,
the freezing o r d in a rily .
F o r fr a ppe the qu antity of salt i s incre as ed .
The cre a m o r cu s t a rd s h o uld be chilled bef o re it i s

put in the freezer c a n S ince the cre a m will exp and
.
while being fr o zen the c a ns mu s t n o t be filled full

,
.
Ra pid m o ti o n o f the cr a nk is a w as te of energy ex

cept f o r ice s in which a light c o n s i s t ency is de s ire d .
W hen it becom e s d i ffi cult t o turn the h andle the work

i s d one .
D e s s e r ts . 1 89
T h e fl a vor o f mo s t ice s i s improved if t hey a re

p a cke d f o r sever a l h o ur s a fter being fr o zen .
A fter the das her is rem o ved the fr o zen m as s m a y be

p a ck ed do wn sm o othly in the c a n o r put in other
m o ld s The s e a re t o be p a cked full a t hin p a per
.
,
s pre a d over the t o p the c o ver put o n a nd al l cr a c ks

, ,
ar o und the c o ver filled wi t h soft butter I n the sa m e .
w a y a m ou ss e i s put int o the m o l d s which a re then ,
p a c k e d in ice a nd sa lt f o r h o ur s .
T o remove the ice dip the m old in S lightly warm

w a ter o r wr a p it f o r a moment in a t o wel wrung out
,
o f ho t w a ter U nless this i s d o ne c a refully the o ut

.
line s of el abor a te m o ld s will be m elted .
I ce s f o r a n inv a lid or beef tea clam j uice etc

, , ,
.
,
m a y be fr o zen in a gl ass j a r o r sm a ll tin c a n .
O r a nge ba s kets a re the prettie s t di s he s in which to

serve a n or a nge ice B a n a n a s ki ns m a y b e filled wit h
.
b a n a n a ice cre a m o r wit h whippe d cre a m a nd p a cked

-
,
in a tin b o x in ice a nd salt until frozen a nd then ,
s erved like fre s h fruit .
Ic e -
Cr e a m .
S c a ld one pint o f milk re s erving en o ug h t o m ak e a

,
s mo o t h p a ste with o ne fourt h cup o f fl o ur m ix with

-
,
the h ot mil k a nd c o ok in do uble boiler ha lf a n hour ;

,
a dd be a ten y o l ks of three egg s c o ok five m inutes ,
l o nger stirring c o n s t a ntly then a d d o ne cup o f s ug a r

, , ,
o ne salt s po o n o f salt a n d s tr a in W hen c oo l mix with

, .
o ne pint o f thi n cre a m F l a v o r as d e s ire d a nd freeze

. .
P hi l a d e l p hi a I c e C r e a m -
.
O ne qu a rt of thin cre a m o ne s c a nt cup o f s ug a r , ,
s peck o f sa lt a nd fl a v o ring
, .
F o r a s m o oth rich ice cre a m fir s t s c al d t h cre a m

,
-
e ,
1
t h e n add t he sug a r a nd c oo l a nd fl a vor j u s t bef o re

,
freezing .
V a r i a t i o ns .
T o e ither O f the s e foundation recipes f o r ice cre a m -

,
or to one qu a rt o f so ft cu s t a rd m a y be a d d ed fr o m o ne ,
cup to one pint o f any fruit j uice o r pulp with m ore ,
s ug a r a ccording t o the acidity of t h e fruit .
O r one cup of fine crumb s of brown brea d cocoa ,
nut c akes or m a c a roon s o r nut s or c a n d ied fruits

, , ,
chopped fine .
M ous se or P a r fa i t .
O ver two be a ten egg yolks pour S lowly cu p of o ne

h o t m a ple s irup or a ny s weet thick fruit sirup Co o k
, , .
in double b o iler til l it thickens li k e cu s t a rd Coo l a nd .
c o m bine wit h o ne pint o f thick cre a m be a ten s ti E or ,
t h e w h ip from thinner cre a m F il l m o l ds a nd pack in .
ice and sal t for three or four h ours .
C o ffe e M o u s s e .
M ake t h s irup with one h alf cup o f s ug a r a n d o ne

e -
cup o f s trong ff a nd proceed a s ab o ve

co e eq .
N e s s e l r o d e P u dd i ng .
bl a nch a nd b o il o ne pint of che s tnuts P ut

S hell , ,
.
t h roug h a sieve a nd mix with o ne qu a rt o f cu s tard o r

cre am Wh en p artly fr o zen mix in o ne f o urt h cup
.
-
of c andied fruits cut fine .
Fr oz en Ri c e P u dd i ng .
Cook o ne h alf cup of rice wit h one quart of m ilk in

-
a d o uble b o iler for o ne h o ur o r m ore a dd o ne cup o f ,
s ug a r a S pec k o f s alt cool fl a v o r a nd fre eze W hen

, , , , .
h alf fr o zen ad d one pint of thick cre am w h ipped with

1
C a fé F r a pp é .
D i sso lve three f o urth s cup f s ug a r in a qu a rt o f

-
O
c o ff ee F reeze so ft s erve in gl ass e s wi t h whipped

.
,
cre a m o n t o p Us e ab o ut equ a l p a rt s o f salt a nd ice

.
f o r freezing .
Grap e S her b et .
Chill a qu a rt o f rich milk in the freezer W a rm .
h alf a pint of C o nc o rd gr a p e j elly ; as it di sso lves add

h a lf a cup of s ug a r Mix wit h the milk a nd freeze . .
O r u se o ne pint o f gr a pe juice with thin cre a m .
Fr oz M i nt
en .
M ake a qu art of le m on ice T o t w o tab l e spoons of .
w a ter a dd o ne te as p o on o f e ss ence of peppermint a nd ,
stir into the ice wit h en o ug h pin a c h col o ring t o m ak e

,
S
it a delic a te gr een ; p a ck in a m o ld a nd bury in ice

and s alt ; the mint is gre a tly improved by s t a n d ing .
S erve l i k e a c o r d i a l in s m a ll gl ass es ,
.
Ic e -
C r e a m fr o m L e ft -
Over s .
A pint of boiled cu s t a rd l eft from yesterd ay s ’
de s sert a s a ucerful of c a nne d p e a r s a n equ a l qu a ntity

, ,
of so m e o ther fruit a nd one h alf cup o f cre a m sweet

,
-
,
ened a nd fl a vored m ore if nece ssa ry m a y be fr o zen

,
into a deliciou s de ss ert .
M a ny s uch combin a tion s m y be m a de fr o m what a
happens t o be on h and th a t will pr o ve sa ti s f a ct o ry

enough t o be a r repetiti o n .
Ic e C r e a m C r o q u e tt e s
-
.
S h ape well fr o zen cre a m by packing soli d ly int o a

-
sm all s c oo p then r o ll the cre am in crumb s o f m a c a

,
r o o n s which h a ve been r o lle d a nd s o ftene d .

D e s s e r ts . 1
93
C r e a m y S a u c e fo r P u d d i ng s .
Rub one half cup of butter unti l cream y G r a du

-
ally ad d one cup o f powdered s ug a r and one h alf up

.
-
c
of thick crea m . F lavor as desired .
Fr u it S au c e
p
.
B lend o ne h a lf cup o f butter and o ne

-
o f sug a r cu ,
and gr a du a ll y w o rk in o ne half cup o f j elly or thick -
fruit j uice .
H ar d S au ce .
P our one t ablespoon of boiling w a ter over o ne h alf -
cup of butter s tir unti l cre a my a n d mix in one cup

, ,
o f granul a ted s ug ar F l a vor with nutm eg o r extr a ct

.
,
of l e m on or m a ce S erve in o r ange or lemon cup s o r

.
,
h e a p in a smal l dish .
G o l d e n S au c e .
R ub one half cup of butter till soft a dd one hal f cup

-
,
-
of lig h t br o wn sug a r and be a t unti l very light and ,
cre amy B eat the y o lk s o f t w egg s a nd w h en re a d y

. o ,
to serve put the bowl or p a n c o nt a ining the s ug a r over

boiling w a te r and stir until it is liquid then a dd the ,
egg s o ne eighth te a sp o on of m a ce a nd o ne h a lf cup of

,
-
,
-
fruit j uice a nd s tir until it thicken s S erve at once

,
.
a nd s tir it before e a ch p o uring .
S p o ng e S a u c e .
B e a t the y o l k s o f three egg s with o ne f o urth cup of -
pow d ere d sug a r a nd p o ur o ne h alf cup o f b o iling fruit

,
-
juice over the mixture Then fol d in t he s ti ff white s .
of t h e egg s and s erve a t once .
L i q u i d S a u c e w i t h V a r i a t i o ns .
G r a te the rind o f n or a nge o r lem o n a n d s queeze

a
1
the j uic e over it I n a saucep a n mix one cup o f sugar

p
,
.
wit h o ne fourth cu of fl o ur or hal f a s muc h corn

-
starc h P our in one p int of boiling water a nd cook

fro m five to ten m inut e s til l t h ick a n
.
,
d ne a r ly clear , ,
stirring constantly A dd one ounce o f butter and t h e

.
orange and str a in Thi s sauce wil l keep for several

, .
days and ma y b e re h eat e d

,
.
T he y o l k of one or m ore eggs m a y be blend e d with

t he sauce j u st before straining a nd the s t iE white s ,
folded in after O t h er fruit j uices m a y tak e t he place

.
of p art of t h e l iquid .
M o l a s s es S au ce .
one cup of m olas s es wit h o ne ounce of butt e r

S cald
and one tab l es p oon of vinegar S e rv e ho t wit h apple .
dumplings .
C h o c o l a te S a u c e .
M l t one ounce f chocol ate in one hal f cup of water ;

e O -
add ne cup of sugar a nd wh e n boiling pour over one

o
h al f c u p
, ,
of t h ick crea m p l ain or w h ip p ed and s rve at

, ,
e
onc e .
C ar a me l S a u ce .
M ake a sirup a s for cara m e l cu st a rd and serve p l ain , ,
o r co m bined wit h t h ick crea m w h ipped .

1
large proportion i s required it sh ould b e r u b b e d til l ,
cre a my a nd blended wit h the s ug a r as f o r c a ke or ,
m ixed into the fl o ur a s in pastry m a king F or s t i E -

.
dough s which are t o be rolled it is e ss enti al th a t the ,
f a t s h o uld b e cold since even a s m all qu a ntity if

, ,
w a r m will tend to m ak e the do ugh so ft a nd s tic k y

, .
The s h a p e in which c ak e is to be b ake d s hould de

cid e the pr o p o rti o n of fl o ur t o be u se d La yer c akes .
o r s m al l c ak es require le ss fl o ur th an l arge l oa ves .
T h is i s pr o bably bec a u s e the s m a ll c ake is s tiE e ne d

quicker by the heat .
V ari a tion s in cake are ea s il y o bt a ined t h rough

c hanges in fl a voring ingredients T o m ix ch o col a te in .
the c ake m elt it and mix with the sug a r a nd butter

, .
Al m o nd p a s t e c an be rubbed int o the butter and

sugar in m aking c ookies ; it is r a t h er rich and h e a vy
f o r a c ake D e s icc a ted cocoanut ch o pped nuts rai s in s
.
, , ,
currants d a t e s citron c a ndied or a nge a nd lemon

, , , ,
peel s ingl y o r in various c o mbin a tions serve to give

, ,
m any c a k e s fro m a single r e cipe .
I n r ubbing butter a nd s ugar to a cream t h e warm t h

of t h e bowl or t he h and if t h at be u se d o r fr o m the
, ,
fricti o n causes t h e butter to soften a nd be come a lmost

,
a liquid or like t h ick cr e a m ; that is why we c a ll it

cream ing the butter S o m e o f t h e sugar a ls o is
“ '
.
dissolved a nd co m bines wit h t h e soft butter W h en .
m ilk is a dded e speci a l l y if it be cold e r as it usu al ly

, ,
is it i m m ediately c h i ll s t h e butter and causes it to

,
h arden ag a in in tiny l u mp s I t als o u nite s with the .
sugar w h ic h h as m e l ted a nd disso l v e s any t h at m ay be

sti ll in a crystall i z e d for m and s e par at e s it fro m t h e
,
b u tter T h e mi l k does not b e co m e sour as it d oe s

.
w h en cur d led by a n a cid but t h e h ar dened butter ,

Cake s . 1 97
sep a r a te s from the liquid a nd gives t he curdl e d a p

p e a r a nce . P r o b ably the f a t in the butter unite s with
the fat o f the milk but as fat does n o t unite ,
readily with w a ter the w h ey or water o f the milk

,
s epar a te s from the o t h er p a rt s .
I n be a ting the egg s we m ake bubble s of a ir s imil a r

t o s oa p bubbles when a ir i s bl o wn into s o apy water ;
the albumen o f t h e egg forming the w a ll of t h e a ir
cell W hen the egg s a re be a te n into the butter t h e
.
f a t combine s with the a lbume n a nd help s to ent a ngle

a n d h o ld the a ir but when we s tir a w a tery liquid like
, ,
milk int o the mixture we bre ak up som e o f the s e fine

, ,
bubbles a nd thi s m ak e s l a rge cell s and the result i s a ,
co a r s e gr a ined c ak e unle s s we be a t in a t the l ast

-
,
en o ugh m ore a ir to m ake a nother lot O f bubbles .
Thi s m a y be a voided by s imply p ouring t he m ilk

int o the bowl a nd not s tirring it until t h e flour i s
a dded ; o r better s till by a d d ing a few spoonful s of
, ,
fl o ur first then a little of the milk a nd then a little

, ,
fl o ur be a ting well after each time and so o n a lter

, , ,
na t e l y unti l the ful l m easure is u s ed A dd the beat e n

,
.
white s l as t A ll c a ke s m a de w ith butter require t o be

.
beaten l o ng and vigorou s ly a fter the flour is in t h at

they m a y be s m oot h and fine grained
S p o ng e C a k e .
G r a te the yel l ow rind from hal f a lemon s quee z e ,
the j uice o ver it let it s t a n d a while then s tr a in U se

, ,
.
fr o m f o ur to s ix eggs a ccor d ing t o their size B e a t .
the y o lk s th o roughly ad d o ne cup O f s ugar a nd the

, ,
lem o n juice a n d be a t a g a in
,
S prink l e one f o urth .
-
te as po o n o f sa lt o ver the white s of the eggs and be a t

until s t i E but not to o dry F old a p a rt o f the s t i E
,
.
1
white s into the y o l ks sift o ver part o f o ne cup o f

,
flour then a dd t h e remainder O f the whites a nd o f the

,
flour D o not stir to break the air bubble s B ak e in

. .
a m od e rat e oven for nearl y o ne h our if in o ne lo a f , .
A sprink l e of powd e red sug a r o ve r the top of the

c ake b e for e t he p an i s put in the oven pr o duc e s a
flak y crust .
L a d y F i ng e r s S p o ng e D r o p s L a y e r C a k e s
, , .
sponge or ange l cake m ixtur e m a y be u s ed for

T he
sponge drop s or put t h r o ug h a pastr y bag and tube for
lad y fing e rs or baked in patt y pans or in la yers
, .
C h o c o l a te S p o ng e C a k e .
Make as above sifting one ounce of c o c o a with the

,
su gar or flour .
W h i t e S p o ng e C a k e o r A ng e l C a k e .
U e one cup e a c h of e g g whites and sug a r and ne

s ,
o
s cant cup of flour one ha lf teaspoon of cre a m of tart a r

,
-
,
one fourt h teaspoon of sal t a n d ne half te a sp o on of

-
,
o -
fl a voring al m ond or vanill a B e a t t h e egg w h ite s

,
.
s t iE,
sifting t h e cream of t a rtar over them and add ,
fl a voring Mix sugar sal t and flour a nd sift sever al

.
, ,
tim e s t h e n sift gent ly o v e r t h e sti ff w h ites and fold

, ,
toge t h er wit h as l ittl e m ixing a s possible S ometimes .
the sugar is added first and t h e flour a fterward .
P ut in an ungr e as e d p an wit h a center funne l a nd b ak e

in a m oderate oven for nearly an h our Then invert .
t he pan unti l t h e cak e sl i p s o ut F ro s t if de s ired

. .
S u ns h i ne C a k e .
This is a nge l c ake to which i s a dded h a lf a s m a n y

y o l ks as w h ites of egg s .
Wh i te Cake .
L e a ve out the y o lk s and mix as pl a in c ak e The .
whites of three egg s m a y be u s ed in s te a d o f two .
C h o co l a te C ak e D ev i l s Fo o d
or
’
.
Melt one ounce o f ch o c o l a te a nd ad d t o the cre a med

butter a nd sugar o f the pl a in c ake O r u s e o ne f o ur t h .
-
cup o f cocoa in s t e a d of c h ocol a te F l a vor with v a nilla . .
M a r bl e o r L e o p a r d C a k e .
Col o r half of the pl a in c ake dough wit h one h alf -
ounce of c h ocol a te m elte d or wit h tw o t able s p oo n s of

,
m olass e s or c a r a m e l a nd one te as p o on o f m ixed pice S .
Mix the w h ite a nd d a rk c ake in the p a n s o they will

be mingl ed and yet di s tinct .
Ribb o n C a k e .
T o one third of the pl a in c ake d ough a dd one te a

-
spoon of m ixed spice tw o t able s po o n s o f m ol as ses or

,
c a r a m el a nd one h alf cup o f ch o pped r a i s ins B ake

,
-
.
t h is in one p a n and the rem a in d er in tw o p an s a nd ,
w h en d o ne put the fruit c ake between the others wi t h

a la yer f frosting to h o ld them t o get h er
O .
N ut Cake .
T o t h e pl a in c a ke a dd o ne h a lf cup o f fine choppe d

-
walnuts o r p ec a n s B ake in tw o s ha ll o w p a n s a nd
, .
,
cover wit h boi l ed fr o sting a nd o rn ament with halved

,
nuts .
L i ght F r u it C a k e .
To the pl a in c ake add the fruit l as t U s e o ne fourth .

-
cup o f citron S liced very thin o ne f o ur t h cup o f cur ,

-
r a nt s a nd o ne h a lf cup o f s ee d ed a n d ch o pped rai s in s

,
-
.
A little mace wil l improve the flavor .

Cake s . 20 1
O r a ng e C a k e .
B ake the pl a in c a ke in two rat h er t h ick l ayers .
B etween the s e put a thick cre a m o r cu s tard filling ,
fl a vored wit h orange j uice and rind ; or the pulp cut

fine and s weetened and thickened wit h gel a tin
, .
C o ver the t o p l a yer wit h orange fr os ting Thi s fro s t .
ing i s so m etim es u s ed between the la yer s in pl a ce o f

the cut orange o r cre a m filling .
S i l v e r Cak e
'
Mix like the pl a in c ak e omitting the egg y o lk s and

,
u s ing f o ur white s .
Go l d Cak e .
O mit the egg white s a nd u s e the f o ur yolks .
S u nr i s e C a k e .
Cre a m one h a lf cup of butt e r a dd o ne cup o f suga r

-
, ,
the well beaten yolk s o f S ix egg s o ne h a lf cup o f m i lk

-
,
-
,
a nd tw o cup s of fl o ur with whic h tw o te as p oo n s of

,
baking p o wder h a s been S ifte d F l a v o r with o ne h a lf .

-
tea s poon e a c h of l e m on and v anilla extract .
P o u nd C a k e .
Cre a m one h al f cup o f butter gr a dua l ly a dd t h r e e

-
,
f o urths cup of sug a r a nd w o rk til l very s moot h a nd

l ight A dd a salt s poon o f m a ce a t able s po o n of l e m on
.
,
j uic e and one by one be a t in three egg s Then mix in

,
.
o ne cup o f fl o ur B ake in s m all s h a pe s in a modera t e

.
o ven for half a n ho ur or m o re .
Fr u i t Cak e .
To the p o und c a ke m ixture above a dd o ne te as poon

o f m ixed S pice and from o ne h alf t o o ne p o u nd o f -
fruit currants ch o pped r a i s ins a nd s lice d citron

, , , .
Dd a c a r o o ns .
C r umble o r gr a te o ne f o urth p o und o r o ne h alf cup - -
o f a lm o nd p as te mix with o ne egg white a nd be a t till

, ,
s m oo t h a nd sti ff G r ad u ally ad d o ne f o urt h t o one

.
-
h alf cup O f p o wdered s ug a r Ro l l in b all s o r drop .
fr o m a te as p oo n on ungre as ed p a per spre a d o n p an s .
B ake in a m od er a te o ven a b o ut thirty minutes B ru s h .
the un d er s ide o f the p aper with w a ter t o rem o ve it

fr o m the c a ke s .
O a t m e a l M a c a r o o ns .
R ub o ne t able s po o n o f butter into one half cup o f -
s ug ar a nd mix wit h o ne well beaten egg S tir in o ne

,
-
.
a nd o ne half cup s of rolled oa ts n fourt h te a spoon o f

-
, O e-
salt a nd one half te as p oo n of b aking p o wder

,
-
.
D r o p sm all s h a pes on gre as ed p a ns a nd b ake in a ,
hot o ven u nti l brown a nd crisp .
C r e a m P u ffs .
P ut one cup o f water in a sm a ll sa ucep a n on the

s t o ve with one f o urth cup o f butter a nd o ne s altsp oo n
-
o f s alt W hen b o iling quic k ly s tir in o ne cup of fl o ur

.
,
and let it c o ok s tirring c o n s t a ntly till the m ass le a ve s

,
t h e s i d es o f the p a n in a smo o th b al l o f p as te Milk .
m a y be u s ed in s te ad of w a ter .
W hen c o ol be a t in f o ur eggs one a t a tim e then

, , ,
be a t the mixture th o roughly D r o p o n buttered p an s .
and b ak e thirty minute s until light and dry when

lifted fr o m the p
,
n Then they will n o t s hrivel up a .
afterward .
Thi s qu a ntity will m ake o ne do zen l a rge p u ff s

p
.
The a s t e m a y be k ept unc ook e d in a c o ol pl a ce f o r a

'
d a y o r tw o .
20 4 H o m e S c i e nc e Co ok Bo ok .
w a ter f o r ten minute s a nd s tr a in M ix tw o t a b l e

, .
s po o ns o f thi s extract with each cup of powdere d

s ug a r .
O r a ng e F r o s t i ng .
G rate the rin d fr o m a yellow ora nge S queez e two .
o r three table s po o n s o f j uice over it a nd let it s t a nd ,
for a n h o ur or m ore S tr a in a n d mix the j uice with

.
o ne cup o f pow d ere d s ugar or en o ugh to k eep it s s h ape

wh e n pre a d on the c ake The y o lk o f a n egg m a y be
S .
added to s upply lack of color in the or a nge .
F r o s ti ng .
O ne cup o f powdere d s ug a r o ne t able s p oo n o f c o rn ,
s tarch two t able s p oo n s f w a ter or

,
O m ilk ,
flavor as
des i r d S pre a d with a wet knife
e . .
B o il e d F r o s t i ng .
B oil one cup of fine gr a nul a ted su g a r wit h one third -
cup of h o t w a ter in which o ne fourt h tea s poon O f -
cre a m of t art a r is d i ss olved with o ut s tirring until the ,
sirup taken up o n a S k ewer will thre a d or r o pe ' “

.
'
W hen it is at t ha t p o int be a t one egg white s ti ff a nd

, ,
pour the b o iling si rup over the egg in a fine stre am ,
beating well W hen it thicken s a n d i s perfectly

.
smooth pour it over the c ake I t h a rden s quickly

,
.
,
and S hould be put on the cake bef o re it s t i ffens enough

to drop .
B o i l e d C h o c o l a t e F r o s t i ng .
A dd tw o t able s p oo ns f coc o a or one squ a re o f O

.
c ho c o l a te melted t o the s irup describe d a bove while

, ,
it is still hot .
Cak es . 2 0
5
C a r a m e l F r o s t i ng .
B o il o ne cup o f ligh t brown s ugar one tabl e spoon ,
o f butter o ne third cup of cre a m in a granite sauce

,
-
p a n until when droppe d in c o ld water it i s hard

, ,
en o ugh t o be w a xy S t ir only enoug h t o keep fro m

.
burning F l a v o r wit h v a nill a Then set the p a n in

. .
cold w a ter as it ha rden s pread it on the c ak e while

, ,
S
it i s s till so ft enough t o s pre ad I t will s ettle int o a .
sm oo th s urf a ce al m o s t in s t a ntly .
C r e a m F i l l i ng .
S c a ld o ne cup of mil k (or part m ilk pa r t co ff e e o r , ,
fruit j uice ) re s erving enoug h to mix wit h two table

s pn
,
oo s o
~
f fl o ur a dd this to the hot milk stir s m o oth
, , ,
a nd c oo k ten t o twenty minutes then a dd o ne be a t e n ,
egg o r two yolk s ; c oo k o ne or tw o minutes lo nger .
Ta k e from the fire add o ne h alf cup of s ug a r ne

,
-
, o
ha lf tea s poon o f fl a voring W hen cool spread betwe e n .

,
l a yer s o r put in cre a m pu ff s .
O r a ng e B u tt e r .
I n a double boiler cook together one fourth pound -
of butter one cup of s ug a r the gr a ted rind and the

, ,
j uice of two or a nges a nd tw o egg s o r f o ur yol ks

,
.
S tr a in a nd u s e when c o l d between l a yer c ak e s o r with ,
the a d d iti o n o f choppe d r a i s in s curr a nt s ci t ron a n d , , ,
c a ndie d peel as a filling for turnover s o f p as try .
F r u i t F i ll i ng fo r C a k e s
p
.
B ak e a s p o nge c a ke in lay e r s -
fi ne o ne cup o f . C hO
s tewed prune s or o ther fruit o r rub through a s t r ainer ,
be a t the white s o f f o ur egg s t o a froth add t he fruit ,
a nd s ugar t o s weeten S pre ad h alf o f thi s o n o ne .

2 0 6 H o m e S ci e nc e C o o k B o o k .
l a yer o f c ak e put on the s econd l a yer a nd the r e

,
m a i nd e r o f the filling a nd whipped cre a m o n t o p o f

,
th a t .
F i g F i l l i ng .
Ch o p o ne pound o f fig s a dd one h alf cup o f s ug a r,

-
a nd o ne t able s po o n o f lem o n j uice o ne cup o f w a ter , ,
a nd s tew until s o ft a nd s m oo th S pre ad between the .
l a yers and ice the w h ole c ake with b o ile d icing

, .
M o c h a C r e a m F i l l i ng .
Cre a m o ne f o urth cup of butter a d d ing gr a du ally

-
,
o ne cup o f p o wdere d s ug ar F l a v o r with E . co ee
extr a ct prep a re d as f o r c o ffee fro s ting

,
Combine .
with one h alf cup of cre a m filling Thi s m a y be put

-
.
t h rough a b a g a nd tube on t o p of c a ke s .
C o ok i e s .
I t i s unnec e ssary t o ha ve m a ny recipes in or d er t o

obt a in di fferent k in ds f c o okies A s ingle g oo d
O .
formu la m a y be v a ried t o suit a ll o cc as i o n s provided ,
o ne un d er s t a nd s h o w t o mix s uch a d o ugh ; o therwise ,
al l recipes are o f little a v a il .
W hen v a riety is de s ired before a ll th e fl o ur i s ,
a d d ed divi d e the mixture int o f o ur porti o n s ; t o o ne

,
a dd o ne te a sp oo n o f lemon extr a ct to a n o t her o ne h alf ,

-
cup of de s icc a ted c o coanut t o the third o ne half , ,

-
ounce of ch o col a te m elted o r a t able s p oo n of coc oa

, ,
s ifte d in with a little flour ; t o the fourth one tea s p oo n ,
o f mixed pice a nd a h alf cup of ch o ppe d r a i s in s a nd

S
citr o n .
The d o ugh m a y be further d ivi d ed a nd o ne p o rti o n

flav o red with ginger a nother with r os e a nother with
, ,
alm o nd a nd ch o ppe d a lm o n ds s prinkled o n t o p when

, ,
the s e were the o nly s ecret s o f their g oo d fl a vor and

k eeping qu a litie s .
S o m e butter c o ntain s so much so ur mil k o r cre a m

that in c ook ie s th a t a re t o be k ept f o r a l o ng t ime it i s
de s ir able to ad d a bit of sod a t o counter a ct thi s a ci d ity .
E ntire whe a t fl o ur or h a lf oa tme a l h a lf white fl o ur

, , ,
m a y be u s ed in pl a ce o f all white flour in cookie s for

chil d ren .
P l a i n C o o ki e s .
R ub one h alf cup of butter until cre amy gradual l y

-
,
add one cup o f sug ar then put in o ne egg a nd be at ,
together t h o r o ughly N ext add altern a tely o ne h a lf

.
, ,
-
cup of mil k o r w ater a n d o ne pint o f flour in which

tw o te as p oo n s o f b aking p o w d er h a ve been s ifte d .
U se enough m o re flour t o m ake a s oft d o ugh fro m ,
one to two cupful s a ccording to the n a t ure of the

,
flour .
C r e a m C o o ki e s .
Mix together one h al f cup of thick sour cream one

-
,
egg one cup o f s ug a r one h alf te a sp oo n o f salt o ne

, ,
-
,
pint of flour in which o ne f o urth o f a level te as p o on of -
so da h as been sifted and enough m o re fl o ur t o m ake

,
a dough th at c a n be r o lled F lav o r with o ne t able .
spoon O f caraw a y s eeds .
C o o ki e s .
Cre a m o ne cup of butter a dd tw o cup s of sug a r an d , ,
three egg s o ne a t a time be a ting each in thor o ughly

, ,
bef o re ad ding the next T hen add a bit of so d a about .

,
o n eighth o f a level t e as p oo n d i sso lved in a t able

e-
s p oo n f c o l d w a ter and next gr a du ally work in about

o ,
one quart o r four cup s o f flour .

Ca k e s . 20 9
O r u s e less flour a nd dr o p fro m a t able s poon o n a

buttered dripping pan about tw o inche s apart and
, ,
put nut s on t h e top O f eac h They m ay run t o get h er

.
,
but can be cut apart before the y a re c ol d .
O r grea s e t h e under si d e o f a baking sheet a nd

dredge a very little flour on it S pread the d o ugh .
up o n the p a n wit h the rolling pin o r a knife til l les s

-
,
th a n a quarter of a n inch in thickn e ss B a ke in a ho t .
oven .
Make a boil ed icing and s pre a d on the cake w h il e it

i s s till warm W hil e the icing i s s till s o ft S c a tter
.
,
c a ndied caraway s eeds thickl y upon it W hen cold cut .

,
the c a ke in s trip s a n inch a n d a half wide ; cutting

the s e s trip s di a gonally will for m di am onds .
W a fe r s .
Cre a m o ne fourth cup (two ounces ) o f butter gradu

-
al ly add one half cup o f powdered s ugar and alm os t

,
-
, ,
drop by drop f o ur t able s p o on s o f mil k N ext mix in

,
.
a s c a nt cup of bre a d flour and a few dr o p s o f a ny

flavoring extract preferred S pread o n t h e b o ttom o f
.
an invert e d dripping p a n as thin as p oss ibl e The .
p a n s hould b e buttered unle s s it is ver y s mooth .
M ark in s quare s then s prinkle with nut s a nd b ake

, ,
in a m o der a te oven I n fi ve m inutes t h ey S h o uld be

.
rea d y t o r o ll and thi s mu s t be d o ne a t the o ven d oo r

,
before they h ave a chance to co o l a p article S o me .
tim es t h e y a re rolled over the h a n d le o f a w o oden

S p oo n .
A lmond p as te m a y be cr e a med in with the butter ,
or flavor wit h cinn a m o n or v a nill a .
The s e m a y b e tinted pink o r green with c o l o r p as te s .
T h e y may be kept so me li t tle time in g oo d con d iti o n

by putting them between l a yer s o f para ffi n p a per in

a ir tight c as es
-
.
O r a ng e W a fe r s .
Cre a m one f o urth cup of butter a dd o ne hal f cup o f

-
,
-
s ug a r the yol ks of tw o egg s o ne tablesp oo n o f o range

, ,
j uice in whic h the gr a te d peel h as been soak ed Mix .
with o ne s cant cup of fl o ur with which o ne te as p oo n of

ba k ing powder ha s been s if t ed Chill roll very t h in .
, ,
and put a bit of candied orange peel on e a ch .
H e r m i ts .
O ne cup eac h o f butter and sugar tw o egg s o ne , ,
f o urt h te as p o on of s o d a o ne te as p o on o f cinnam o n ,
o ne h alf te a sp o on of cl o ve s a li t tle nutmeg one f o urth

-
, ,
-
te as p o on O f s alt a nd en o ugh fl o ur to m ak e it sti ff

,
en o ugh t o drop S tir in o ne cup o r m o re o f ra isin s

.
,
w h ich h a ve been c h opped fine or p a rt r a i s ins a nd p a rt ,
nut s Mix in t h e o rder given and drop from a t able

.
,
spoon into a well buttered s h all ow pan or add m ore -

,
flour and r o ll a nd cut

, .
P e a nu t C o o ki e s .
Cre a m t o gether two ounces o f butter and one h alf -
cup of sug a r a dd one egg well be a ten tw o t a ble

, , ,
sp o ons of m ilk a nd o ne h a lf te as po o n o f s a lt
,
-
.
Mix o ne te a spo o n of b ak ing powder with o ne cup o f

fl o ur s tir it in and ad d o ne cup of finely chopped
, ,
pe a nuts D r o p it by the te as po o nful o n buttered tin s

.
an inch o r tw o apart put a hal f pe a nut o n e a ch a n d , ,
b ake in a quick oven .
Mo lasses Co ok ies .
S c a ld one cup of mol a sse s t a ke fr o m the st o ve a nd ,

2 1 2 H o me S c i e nc e C o o k B o o k .
C he e s e .
y bit of dry c h eese sh ould be s aved and

E ver
choppe d or grated t o a dd to cere al s o melet s s u fflé s , ,
o ,
etc recipes for w h ic h will be f o und el s ewhere

.
, .
A bottle of P arme san chee s e is a v alu able addition

to any stor e c l os e t .
C h e e s e C r a c k er s .
U se saltines or co mm on crack e rs split S pread wit h .
butter and brown in the oven t h n put a s much ,

e
grated c h eese on e a ch cracker a s it will h o ld and ,
ag a in put in t h e oven u nti l the c h eese is m e l t ed .
S erve wit h sa l ad r co ffee o .
C h e e se T oas t .
M ake F r e nc h toast in t h e u su al way dipping bread ,
in e gg and milk and br o wning in hot f a t T hen put .
in a p an cover e a ch s lice wit h cheese se aso ne d wit h

,
Salt a nd p epper and to as t under t h gas fl a m e ti ll t h e

,
e
c h eese is m e l ted a nd begins t o crisp .
C h e e s e S a nd w i c h e s .
P ut soft rich cheese t h roug h a potato ric e r or c h op

, ,
it fine ; for e a ch cupfu l u se o ne egg yolk and two

tab l e spoons of m ilk Mix t h oroughly and season to
.
,
suit the t a ste S pr e ad between t h in S lices of bread

.
,
pr e ssing the m we ll togeth e r t h en cut in s trips B e at

, .
t h e w h ite of the egg wit h o ne hal f cup of m ilk dip the -

,
sandwic h es in t h is drain t h em and s a uté in butter

, , .
C h ees e S ti cks .
S ift toget h e r o ne cup o f flour , o ne t e as p oon of

Cheese . 1
3
baking powd e r o ne h a lf te a spoon of s alt and a s peck

,
-
,
of cayenne Rub in one ounce O f butter a nd mix

.
,
into a d o ug h with one egg y o lk and one t h ir d cup of -
milk Las t m ix in two o unc e s of ch e e se grated or

.
, ,
chopped fine D ivide in ten or twe l ve portion s and

.
,
s h ap e in s tick s a foot l ong B ake br o wn . .
These are s uit a ble to serv e wit h soup s or sa lads .
C h e e s e P u ffs
U se the cream pE mixture a dding one h alf cup of
.
u ,
-
grat e d c h e e se B ake in s m al l sha p e s or fry in d eep

.
,
fat .
C h e e s e Cr ea m T o a st .
Make one cup f w h it e sau c e and in it m elt one cup O
or m ore of gr a ted cheese S eason wit h alt a nd p s a
p
.
rik and pour

a, ov e r pi e c e s of toa s ted br e ad brown or ,
wh it e .
C h e e s e S tr a w s
“
.
F o ld any s crap s of pastry doug h together a nd roll

out t h in S prinkle with grated c h eese and sa lt a n d
,
pepper ; fold a nd r o ll a gain Cut in h al f inc h strip s .

-
,
and bake until crisp and bro wn .
W e l s h R a bb i t Dish ) .
(C ha fi ng -
.
H ave re a dy one tablespoon o f butter cre ame d wit h

one tea s poon of c o rn starch one fourth te a spoon of -
,
—
sal t and a few gr a ins of cayenne a lso n h al f p o un d

, ,
o e-
of cheese gr a ted or cru mbled fine o ne half t e as po o n ,

-
of m u s hroom ketchup a nd s o m e w a fer s or s quares of , ,
delicate to as t H eat one half cup of cre a m in the

.
-
b l a z er a nd blend with it the butter mixture W hen

, .
thick set it over the hot water a dd the chee s e a nd ,
k e tchup stir til l m elted t h en pour it over the w a fers

, , .
2 1
W e l s h R a bbi t .
I n the upper p art o f a double boiler m elt one o unce

o f butter then put in o ne h alf p o und o f rich chee s e
,
-
cut fine B e a t two egg y o l ks add one h alf te as p o on

.
,
-
of sa lt o ne salt s po o n of p a prika a nd o ne h alf cup o f

, ,
-
milk As the c h ees e m elt s ad d the other m ixture

.
gr a dually S tir ti ll sm o o t h a nd slig h t ly t h ickened

.
,
and serv e a t o nc e I f t h e c h eese seem s dry m ix a

.
portion of the m i l k w it h it at the b e ginning .
C h e e s e F o nd u .
Mix one cup e ac h of m ilk br e ad c r u mbs and ,

-
,
c h opped or gr a t e d ch ee s e in a d o uble boiler W hen .
the cheese is m elted add one be a ten egg a nd s e aso n ,
wit h salt p epper and mu s t a rd I f the cheese is n o t

, ,
.
rich put in o ne te a sp oon o f butter S erve when thic k .
ened M or e egg or l ess cheese can b e used if pre

.
ferred .
R ice or other cooked cereal s m a y t a ke the pl a ce o f

t h e bre a d .
A nother w a y t o prep a re this d is h is to put bread

and cheese in l a yers in a buttered pud d ing di s h mix ,
the egg wit h m il k and s e a soning p our over t h en bake , ,
until firm .
C h e e s e C a na p e s .
A ll o w t he beaten white o f o ne egg to eac h cup o f

finely crumble d o r gr a ted chee s e a speck o f sa lt and ,
cayenne R emove the cru s t fro m inch thick s l ices of

.
-
bread h o llow out center m a king a b o x fil l with the

, , ,
cheese mixture h eaped bak about ten m inutes and ,

e
S erve on napkin .
N u ts .
S a l t e d Al m o nd s .
S hel l the nuts and blanc h by covering for a m oment

w ith boiling w a ter then put in c o ld w ater a nd rub o ff
,
t h e skins T o a pint o f nuts a dd tw o t able s poon s o f

.
olive o il or m elte d butter let them s t an d for a n h o ur ,
or two stirring o cc as ion ally Then s prink l e w it h two

, .
t ablesp oo ns of salt and put in a m oderat e o v en and

,
b ake til l a l l a re a delic a te br o wn fift e en or twenty ,
minutes stirring often

, .
O r t he nuts m a y be fried thus '

I n a saucep a n o r the cha fi ng d i s h put t hree fourt h s
p
- -
of a cu of O il and when thi s i s hot put in the nuts a

, ,
fe w at a ti m e S tir until they become a delic a te br o wn

.
,
t h en drain o n paper T h e nuts a re c o oked m ore evenly

.
and b eco m e m o re brittle th a n when d o ne i n the oven .
P eanuts and p e can s m a y b e p r ep ar e d in t h is way .
R o a s t e d C h e s t nu t s .
Cut a slit in the sh el l of eac h c h estnut put t h em in ,
a p erfor a t e d pan o r a p o pcorn popper o ver an O pen

, ,
fire S hake them while c ook ing They a re done

. .
w h e n t h e y burst a nd wil l p e e l e a sily S erve hot . .
L y o nna i s e C h e s t nu t s .
P a rboil s h ell S kin and cut in s lices one pound of

, , ,
chestnut s Ch o p a sm a ll oni o n a n d fry I n tw o o unces

.
of butter ; when yell o w put in the che s tnut s s e aso ne d

with salt and pepper ; stir till he a ted thr o ugh a nd the
butter is ab s o rbed S p rinkle with ch o pped p a r sl ey
.
,
a nd s e r ve h ot wit h m e ats
. .
B ev e r a ge s . 2 1 7
B e ve r a ge s .
C o c o a S h e l l s a nd N ib s .
The s hells a nd crack d coco a m y be u s ed tog e t h e r

e a
o r s epar a tely and are prep are d in much t h s am e w a y

,
e .
They m a y be s oaked previ o u s ly but in either c a se ,
require long c o oking with s ix or eight time s their bu l k

of water Then strain a nd serve wit h m ilk a nd sugar
. .
Cocoa .
Mix two tab l espoons e a ch of sugar and cocoa wit h

a few gr a ins o f s alt an d a very little boiling w a ter ad d ,
one pint of boiling w a ter a nd boi l f o r two minute s ;

,
then combine with a n equ a l quantity of boiling hot milk .
C ho c o l a te .
U se from o ne to two ounces of chocol ate f o r o ne

quart M elt the ch o col a te a nd pr o cee d as f o r c o coa
.
,
.
Tea .
There a re many grades of te a the prices d i ffering ,
m uch m o re th a n wi t h d i fferent g r ad e s o f co ff ee ; but

the sa m e gener a l d irection s for m aking te a a pply to
a ll
.
A n e a rthen teapot or the silver tea b all in the cup

a re the be s t uten s il s F re sh boiling w a ter is e ss ential
. .
The pr o cess mu s t be r a pid ; fl a v o r i s l os t by l o ng

steeping a nd boiling bring s o ut un d esir able fl a v o r s
,
a nd inj uriou s s ub s t a nces .
L e ft over te a if dr a ined immedi a tely fr o m the

-
,
leave s m a y be served a s econd time as iced te a

, .
The u s u a l pr o p o rtion i s o ne tea s po o n o f te a to each

cup o f b o iling w a ter .
S o m etimes the t e a is rinsed O ff wit h b o iling wat e r

b e fore it is put in the te a pot .
The teap o t is first sc a lded the tea put in t h e b o il , ,
ing water a dded the pot c o vered with a cozy or ,

“
,
'
l eft on t h e b a ck of the s tove for five minutes or less ,
unti l t he l e a ves ha ve absorbed water e noug h to sett l e

to t h e bottom of the p ot .
Ru s s i a n T e a .
M ake tea in t h e usual w a y P ut t w o c u b e s of sugar .
a nd one slice of lem o n into cup s P our on t he te a and .
s e rv e N ever let the tea leav e s remain in the tea

. .
I f desired c o l d m ak e t he tea str o nger pour it fro m

, ,
t h e grounds as s oon as st ee ped into gl a sses h alf ful l

of cracked ice .
C o ffe e .
G ood c o ffe e cannot b e m ad e fro m n inferior grade a
of t h e co ffee berr y o r fro m an y w h ic h h as been ground

,
and x p osed to the air since it l os e s arom a rapidl y

e , .
F e w h ousekeep e rs now have co ff e e r oa s ted o r e ven

gr o u nd a t h o m e .
W h e n o nly o ne o r two me m b e rs of a fa m il y drink

co E e e it hould b e bough t in pound r h a l f pound lot s
S o ,
and b put a t onc e into j ars wit h c l os e covers The

e .
fin r t h e co ffee is g r ound t he gr a ter the a m ount of

e e
flavor extracted but p owdered coffe e requires a spe

,
c i l fi l tering att a c h ment to the co ffee p o t

a .
W h e n egg i s used to settle coffee the bev e rage is l e ss

str o ng fro m the s am e quantit y but t h e r e is an added ,
ric h n e ss .
A n e a r t h en or agate wa r e co ff e e pot is pre f rab l e to e
a t in o ne and a ny pot r e q u ires great care to keep it

,
p e rf e ct ly cl e an .
220 H o m e S c i e nc e Cook Book .
co ff ee p o t with three pint s o f b o iling w a ter B o i l five .
minute s or les s pour O ff s om e t o cle a r the spout p o ur

, ,
bac k and a dd o ne h alf cup of c o ld w a ter t o fini sh

,
-
clearing L et it s t a nd five minutes before serving

.
,
then strain from t h e grounds into anot h er pot for the

t ab l e
.
C o ffe e fo r Fa ir s
S ociab l es a nd .
O n account o f the d ifficulty in str a ining a large

qu a ntity the groun d co ffee i s u s u a lly place d in b a g s
, ,
not m ore th a n a pound in each and put into the boiler ,
with cold w a t e r .
T h en it i s covered closely heated S lowly a nd a l , ,
lowe d to b o il a bout ten minute s I t shoul d then be .
kept hot but not boiling and be dipped out int o ho t

, ,
pitchers as desired B y all o wing one half o unce

.
-
,
o r o ne rounded tablespoon for each half pint cup of ,

-
water and one cup f o r each person one c a n e as ily

, ,
co m pute the a m ount required for a ny number of peo

p l e A t this r a te o ne p o un d of co ffee o r thirty two
.
, ,
-
h alf ounce s would m ake thirty t wo h alf pint cup s o r

,
- -
,
e ight q u arts a nd w o uld be su fficient for a b o ut thirty

,
p ersons O ne pound of ground co ffee will be about

.
one qu art in measure .
Thi s pr o p o rtion m akes coffee of m edium strength ,
but much depend s up o n the kind O f co ffee us e d U s u .
ally i t is sa fer t o m ake it quite s tr o ng a s in the h a ste ,
and confu s i o n incident to such g a therings it i s e asie r

to dilute it t h an to remedy it if too weak .
L e ft O v e r C o ffe e
-
.
W ith the m os t careful c al cul a tion O ften th e re i s

some E left over n o t enough perh ap s for anot h er
co ee ,
B ev e ra ge s . 2 1
s e rving a s a beverage but there are m any w a ys in ,
which it m a y be utili z ed D o n o t le a ve it in the p o t .
with the gr o und s but p o ur it O E or str a in it c a refully

, , ,
an d if to b e use d a g a in h o t let it j u s t come t o the b o il

ing point This will be m uch nicer th a n to rehe a t it
.
wit h the grounds I t m a y b e u s e d to d ilute the egg

.
for t h e next m orning s co ffee or a s a flavoring in cu s

’
,
t a r d s and cream s an d ices or as the liquid in pl a ce of ,
or wit h milk in gingerbre ad c oo kie s c a kes etc or , , ,

.
,
w h e n th ere is su ffici e nt quantit y it c a n be m ade into

j elly
.
C o r n C o ffe e .
Choose well m a tured e ars of y e ll ow corn s hel l

-
, ,
wa sh and ste a m o r boi l for two hours in a s little

,
water as possibl e dr a in in colander then put it in

, ,
large dripping p a ns and dry in a slow oven stir , ,
ring i t occ as ion ally ; w h en dry put it awa y in a

b a g until it is de s ired f o r use then put one or two ,
pounds in a pan and brown in t h e oven stirring it ,
every tw o minutes until it is t h e color of browned

coffe e D o not burn a ny a s one or two gr a ins w h ic h
.
,
are burne d will S poil the entire lot A fter it i s cool .
put aw a y in tin o r gl ass ve s sel s G rind as used T ak e . .
a h e a ping t ablespoon o f the gr o und c o rn for e a c h cup

o f c o ld w a ter use d L et it b o il f o r a minute s et where
.
,
it will keep h o t a nd s teep f o r fifteen minute s S erve

, .
with goo d rich cre a m .
F r u i t P u nc h .
M ak e a s irup of one qu a rt o f w a ter and one pound

o f s ug a r a nd mix with o ne c a n o f be s t gr a ted pine
,
a pple a nd one pint o f fruit j uice (o ra nge s a n d lem o n s

or curr a nt s ) Ad d water a nd ice t o m a ke o ne gallon
.
,
a nd m o re s ug a r if required W hen a fine qu alit y of

.
pine a pple is u s ed t h e drink need n o t be s tr a ine d .
B it s o f c a n d ie d cherrie s a nd b a n a n a m a y be ad ded .
The j uice a nd pulp o f a lm os t a ny fruit o r c o mbina

t i o n of fruits m a y be the b as i s of a n a ccept a ble c o ld
d rink f o r h t we a ther
o .
F ruit s lik e the b a n a na and p e a ch s h o ul d be c o m

b in d with le m on s o r o ther fruit s h a ving acid j uice s
e .
W hen fre s h fruit s are n o t abun da nt b o ttle d gra pe

j uice canne d gr a ted pine a pple curr a nt j elly s tewe d
, , ,
r ai s ins the w ater in which d ried a pric o ts h a ve s o aked

, ,
t h e s irup fr o m pre s erve d fruits the a cidul a ted gel a tins

, ,
etc m a y be u s eful C o ld te a is a l s o h elpfu l in extend

.
, .
ing s uch drink s A few cl o ves or bits of cinnamon

.
,
b a rk a nd a little s a lt a re s o metimes u s ed to give more

,
fl a v o r Wh ere there i s a l a c k of lem on s a little cre a m

.
o f t art a r m y b e a dded but n o thing can t ake the

a ,
pl a ce o f fresh lem o n s A very little gel a tin give s

.
sm o othnes s a nd pin k gelatin is s om etim es helpful

,
when m o re c ol o r is desir able .
The m os t s a tisf a ctory m e ans o f swe e tening s uch

bever a ge s i s a s irup m a de by b o iling t o gether f o r ten
minute s or more one p o und of s ug a r a nd o ne qu a rt of
water T h is s irup m a y be mad e in l arge qu antities
.
and kept bottled re a d y f o r u s e .

2 2
com e well a erated before serving This l eft on l y the .
c o oking of the pot a toe s s te ak a nd ban an a s a nd the

, , ,
h eating of the S pin a ch a nd c o ns o mmé t o be done on

the g a s r ange during the h alf h o ur bef o re dinner was
served .
E a rly in the d a y a fter the hou s e w as put in order

, ,
the t able wa s m ad e re ad y a nd t h en the r o o m w a s

,
clo sed until night .
N 0 n a tur a l flower s were u sed a s those on the e m ,
broid e red centerpiece were fine imitati o n s but on the ,
reflector in t h e center stood a s m a ll di s h of ferns low ,
and bro a d A t intervals a b o ut the center were cut gl ass

p
.
a nd fancy chin a di s hes of im ola s s alted almon d s and , ,
pecans and pink a nd gree n confections with litt l e

, ,
fanc y V enetian s alt d is h e s conveni e ntly ne a r the

p l at e s A c h in a tr a y w as l aid a t o ne end and fil l ed
.
w it h ro ll s S ev e n c o vers were l a id con s isting of din

.
,
ner plat e a bre a d and butter pl a te with butter

, ,
S pr e ader near t h e l e ft upper corner and a tumbler a t ,
t h e upper right N ext t o the plate o n the right l ay

.
a knife wit h the S harp edge turned t o w a r d the pl a te

and a soup spoon (not a t able s p oo n ) with the bowl up ,
and on t h e left w e re two f o rks with tines up .
B eyond the forks l ay t h e n a pkin and ab o ve the ,
p l ate t he spoon for the ice crea m I n fr o nt of the

-
.
h ost e ss s plate was the l a dle for the s oup O n a

’
.
s m all s e rving t able near t he door the plates for t he ,
i ce c r e a m a nd the s a l a d wer e a rranged at o ne end

-
,
l eaving r o o m near the front for the w a ter pitcher ,
t h e bowl for salad dressing and the h o t plates O n

, .
the shelf were l a id the pl a te s f o r the chee s e c o urse ,
h olding a fi nge r b o wl h alf fille d with w a rm w a ter and

-
resting on a netted and e mbroidered doil y and a sm all ,

A D i nne r w ithou t a Mai d . 2
5
tea knife f o r the chee s e A covered cheese dis h stood

.
ne a r b with cheese knife then the ice cre a m cle a ver ,

-
,
sal a d o rk a nd s p oo n s erving spoons for the veget a

,
ble s wit h sm a ll c a rving knife and for k arranged in

, ,
the or d e r in which t h e y would be needed O n a s t a nd .
near t he h o s tess s ch a ir w ere t h e cup s and sp o on s

’
,
s ug a r and cream wit h tongs l a dle etc for the after

, , ,
.
,
dinner co E e e T h e silver c o E e e pot a nd tur e en the

.
,
pl a tters for steak ice cre a m a nd salad t h e v e get a ble

,
-
, ,
di s hes and soup plates were l a id out in order o n the

kitc h en table ready for he a ting a s needed .
A h alf poun d print of butter was divided into inc h

-
cube s a nd l a id in t he ice che s t for to som e tastes the ,
working over of the butter int o f a ncy S h apes ball s , ,
etc destroys m uch of its fl a vor be s ides t a king a deal

.
, ,
of time N e arly a pint of thick cream w a s w h ipped

.
s tiff ; four tablespoons of lemon j uice and four of

gr ated horser ad ish a te as po o n of salt and sev e ral
, ,
s h ak es of p a prik a were stirred in and the mixture ,
placed in the refriger a tor and then the sal a d d re ss ing

,
w as re a dy J u s t before the guests a rrived the c ake

.
w a s a rr a nged t h e fancy c ak es in a s hall o w f a ncy

—
di s h a nd the loaf cake o n a c a ke pl a te with a knife f o r

serving ne a r by ; the rolls were put on the table one '
o n e a ch s m all pl a te and the tr a y filled The ice was

,
.
bro k en and t h e gl a sses h a lf filled with it a nd t h e r e ,
m a ind e r put in a large pitcher filled with w a ter The ,

.
p ot a toes were pared a nd put o n to boil the so up p a n ,
d rawn forward where it woul d b o il quickly the s pin ,
a ch put into a p a n wit h butter a nd other s eas o ning

a n d s et b a ck where it would only w a rm tw o l a rge ,
s piders m ade re ad y f o r the b a n a n a s and t h e tureen ,
a nd s oup p lates fille d wit h h o t water The gue s ts .

c a m e just o n time A fter wrap s were removed a nd

p
.
greeting s exchanged and t h ey were all in t h e arl o r

, ,
the ho s te ss begged to be excu s ed le a ving her friend to ,
entertain the other s a nd in le s s time th a n it take s to

,
tell it the butter wa s on the pl a tes the gl ass e s filled

, , ,
the tureen emptied and wipe d a nd the so up pl a te s ,
wiped and o n the table D uring a flying trip to the .
kitc h en while the gue s t s were removing their wr a p s

‘
the broiling oven h a d be e nhe a ted a nd the b a n a nas put

into t h e hot butter in the spider T h ey were n o w .
rea d y to b e turned over a nd t h en t h e fla m e was r e ,
d u c e d ; and also under t h e potatoes a nd spinac h The .
s t e ak w a s put int o the br o iling oven a t the l as t m o

m ent and the fla m e prop e rly adj usted T h e s te ak
,
.
,
by the w a y was two inches t h ick but could b e per

, ,
fe c tl y broiled under the g a s flam e .
D inner was announced p a rtners arranged and , ,
w hen a ll were seat e d a nd the cover lifted the s o up ,
was piping h ot and served direct l y to th o se ne a re s t the

h oste s s o n either s ide and they in turn passed t o t h o s e
,
bey o nd them W hen this course w a s fini s hed the

.
,
h oste ss having st a rted a convers ati o n which s h e

,
knew would eng a ge t h e attention o f the gue s t s quietly ,
rose and as she l eft the t a ble took the tureen t o t h e

,
kitc h en A m oment l a ter her friend a t the O pposite

.
end of t h e table ro s e and removed her pl a te and th a t

O f the gue s t ne a re s t her taking tw o a t a time to the ,
kitc h en and in li k e manner rem o ved the other s t aking

, ,
t he under pl a te with the soup pl a te This was pur

p
.
o s e l y done in a quiet leisurely m a nner eng a ging in

, ,
t he convers a t i o n me a nwhile The s te ak w a s turned .
t h e instant t he ho s te s s entered the kitchen the w a ter ,
drain e d fro m the potatoes cream butter sal t and , , , ,

fi l ter co ffee pot a nd left o n the edge of t h e range ,
t he silver w as rem o ved fr o m the pl a tes into pitchers

or p a n s of h o t w a ter a cc o r d ing to it s s ize the scr a p s
, ,
on the pl a te s Were s cr a pe d O ff int o the pr o per recept a

cle the d i s he s piled in or d er a nd by the tim e t h e
, ,
friend w as re ad y to t ake in the s al a d the h os te s s with ,
cle a n h an d s w as re a dy to f o ll o w an d s erve it .
A fter this cour s e there w as m ore for t h e friend to

do f o r butter pl a tes and bre a d tr a y were re m o ved a nd
, ,
the c ake laid on a nd t h is gave tim e f o r the di sh ing o f

,
t h e m o usse t h e second filtering of th e c o E e e and t h e

, ,
s a me di s pos a l of the s o iled di s he s Wh en c akes and .
cream had been di s p os ed of these di s hes were r e

,
m o ved w h ile the fin a l he a ting o f the co ffee and turn

,
ing it into the hot pot f o r serving were being d o ne in

the kitchen The p l ate s wit h fi nge r bowl s were la id
.
-
on the t able t h e guest s re m oving t h e bow l wit h t h e

,
doi ly and pl a cing t h em at the left ; then while the ,
h o s tess was filling the cup s whic h had been removed

fro m t h e little t able a nd pl a ced in front of her t h e ,
friend p ass ed the c h eese a nd wafers ; Ro quef o rt and

E ngl i s h C h edd a r were s e rved P im o l a s h a d nearly
.
dis a ppeared during t he first cours e s but a lm o nd s a nd ,
confections were nibb l ed and co E e e sipped a nd after ,
ne a rly tw o hours of fun and fe a sting the com pa ny ,
adj ourned to the parlor W hile t h ey were getting

.
settled into cozy corners and s tudying pictures the ,
h o ste ss s lipped b a ck t o the t able t o ok care of t h e food

, ,
put t h e s ilv e r toget h er a nd clo s ed the dining r oo m

,
a nd kitch en A fter the las t gue s t s aid good nigh t the

.
,
two pairs of h an d s m a de quick w o rk wit h the silver

‘
and the o rderly piles o f di s he s leaving t h e gl as ses ,
until morning .
Me n us fo r E ve r y D ay L ife .
2
3 2 M e nu s fo r J a nu a ry .
TUE S D A Y . B reakfas t .
BARLEY CRY STALS CREA M

PI CKED UP CODFI SH BAKED POTATO ES
WHOLE WHEAT MUFFIN S BAKED APPLE S COFFEE
l n
u cheo nor Su p
p er .
BAKED BEEF STEW (ROA ST BEEF WI T H TOMATO )

ST EWED PRUN ES WAFERS
D inner .
S PLI T OUP
PEA S
BAKED FI S H MA SHED P OT ATO E S

S T EWED TO MA TOE S CABBAGE SALAD
WHOLE WHEAT PUDDING CREAMY S AUCE GRAPE S
WE DNE S DA Y .
B r ea kfas t .
BOILED RI CE AND MILK

S AUSAGE FRIED APPLE S POTATO CAKE S
RYE MUFFIN S CO FFEE
l uncheon or S u p
p er .
BAKED MACARONI W IT H CHEE S E

RO LLS STEWED FIG S S PO NGE DRO PS
CO COA
D inner .
T EA MED FOWL WI T H DUMPLING

S S
CREA MED CELERY POTATO MARBLE BANANA SALAD S
WAFER S NUTS CO FF EE
TH U R S D A Y B reakfas t
.
.
LIVER N BACO N A D BROWN ED P OTATO E S

RIC E GEMS ORANGES CO FFEE
l un cheonor S u er p
p .
MIN CED CHI CKEN O N TOA S T

C HEES E APPLE PIE
D inner .
MOCKED TURT LE SOUP (CANNED )

CREAMED OYST ERS DI SH )
(CHAFINO- WAFERS
THIN BREAD AND BU TT ER POTATO SALAD
COFFEE CREAM LADY FINGER S
ORANGES NUTS RAI SIN S
M e nu s fo r J a nu a r y . 2
33
F R IDA Y . B reakfas t .
WHEATLET CREAM BAKED APPLES

S LTA FI SH BALLS
COFFEE
l uncheon or S u p
p er
.
BISOU E O F OYST ERS

OFFEE RO LL S
C BANANA FRI TT ERS
BAKED INDIAN PUDDING COCOA
D inner .
T EAMED HALIBUT S HRI MP SAUC E

S ,
POTATO CROQUETT ES S PINACH

APPLE CELERY AND NUT SALAD
, ,
PEACH TAPIOCA PUDDING

S AT U R D A Y . B reakfas t .
BROILED HAM LYONNAI S E PO TATOES

RYE MUFFIN S STEWED RAI S IN S
l un cheonor S u p
p er.
TP
ROAS ORK (WARMED OVER )
TOA T S ED MUFFIN S BAKED APPLES
D inner .
BROILED ST EAK
POTATO PUFF S T EWED CELERY
ABBAGE SALAD
C
APPLE TAPIO CA PUDDING
' ne Da p{ h
’
s I eals for a 0 mm .
B rea kfas t .
MILK TOA TS APPLE JELLY

GINGER COOKIES
D inner .
CREAM OF CHI CKEN SOUP

MA CARONI WI TH TOMAT O SAUCE APPLE T APIOCA PUDDING
Su p
p er.
DRY T OAST
ST EWED FIGS OCOA
C
2
34 M e nu s fo r F e b r ua ry .
B reakfas t .
FI S H BALL S BROWN BREAD TOAST

COFFEE DOUGHNU TS
l n
u cheonor Su p
p er.
A ED BEAN S
B K CA BBAGE SALAD QUI CK BI SCUI T
APPLE SAU C E
D inner .
CREAM OF O NION S
ROA ST DU CK POTATO STUFFING
,
BROWNED SWEET POTATOES
STEWED CELERY PLUM JELLY
TU E S D A Y . B reakfas t .
CEREAL WITH CREAM

FRIED LIVER AND BACON BAKED POTATOES
COFFEE
l uncheonor S u p
p er.
CURRIED EGG S
TOASTED BI SCUI T GINGERBREAD PRUNES
D inner .
OMATO SOUP
T
POTATO BALLS BAKED FI SH CABBAGE AU G RATIN
WAFERS LETTU CE AND ONION SALAD CHEES E
CKDFFEE
W E DNE S DAY .
B reakfas t .
APPLE FARINA C OFFEE

BAKED POTATOES S AU SAGE COFFEE ROLLS
l uncheonor S u p
p er.
PO P- OVERS S ARDINES BAKED APPLES

O OA
C C HERMITS
D inner .
FRI CASSEE OF CHI CKEN

MA SHED POTATOES CANNED CORN CRAN BERRY SAU CE
COTTA GE PUDDING LEMON SAU CE
,
2 3 6 Me nu s fo r F e br u a r y .
8 UNDAY . B reakfas t .
BAKED BEAN S
FRUI T
l uncheon or S u p
p er .
POTATO SALAD
BREAD AND BU TT ER TEA HERMI T S
D inner .
REAM OF PEAS
C
TURNIPS ROA ST LEG OF MU TTON BROWNED POTATOES
CURRAN T JELLY
C HEES E LETTUCE SALAD WAFERS
BANANAS IN JELLY
NUTS COFFEE RAI SIN S
val entine l n
u cheon.
MOCK BI SQUE SOUP (LOVE APPLES )

FI SH A LA CRE ME PIMOLAS
FILLET OF BEEF BEARNAI SE SAUCE

BRU SSELS SPROUTS GREEN GRAPE JELLY
O RANGE S HERBET
LETTUCE CHEE S E WAFERS
PRUNE WHIP LADY FINGERS -
SAL T ED AL MOND S BLACK CO FFEE BO NBON S
Su p
p er for W as hingtons B irt hba ’
p.
ESCALLOPED OYST ER S
RAI S ED BI SCUI T C ORN BREAD
RED CABBAGE SALAD
WASHINGTO N PIE C HERRY ICE
M e nu s fo r March . 2
37
MO N D A Y . B reakfas t .
BARLEY CRYSTALS
WARMED OVER FI S H
-
HOE C AKE S .
BU TT ERED EGGS COFFEE

l uncheon or Su p
per .
ANNED MULLIGATAWNY SOUP

C
BREAD STI CKS HOT CRANBERRY SAUCE AND DUMPLING S
D inner .
P OTATO SOUP CROU TON S

F RI CASSEE O F OYST ERS O N SH ORT CAKES
BANANA SALAD MAY O NNAI S E
CU ST ARD SOUFFLE CREAMY S AU CE
TUE S D A Y .
B reakfas t .
S HREDDED WHEAT BI SCUI T

ST EAMED DAT E S
BAKED POTATOES COFFEE C REAMED CODFI SH
l uncheon or S u p
per .
TOA T
S S ALMON SALAD O O A S HELL S
C C
ORANGES COOKIE S
D inner .
SPLI T PEA SOUP

SO UASH ROAST P ORK MASHED POTATOES
CELERY SALAD
DUTCH APPLE CAKE
W E DNE S DA Y . B reakfas t .
ORN MEAL MU S H C
BAKED APPLE S ST UFFED WI T H SAU SAGE
RYE MUFFIN S CO FFEE FRI ED POTATO ES
l n
u cheon or Su p
per .
FRIED OYST ERS RO LLS PI CKLES

COFFEE S PI CE CAK ES
D inner .
BROILED HADDOCK O LIVES

POTATO PUFF NUT AND WAT ER CRE SS SALAD LI MA BEAN S
SPON GE CAKE PEACHES (C nn d ) a e
2
3 8 M e nu s fo r March .
T HUR S DAY .
B rea kfas t .
FRIED CORN MU SH MAPLE SYRUP

-
BAKED POTATO E S CREA MED S AL MO N

O RANG ES DRY TOAST CO FFEE
l uncheon or S u p
p er.
EGG S P OACHED IN TOMATOES
TOAST TEA GINGERBREAD
D inner .
BROWN ED POTATO ES ROAST BEEF YORKS HIRE PUDDING

S PINA CH
CANNED PEA CHE S OFFEE ROLLS
C
F R ID A Y . B reakfas t .
PARCHED FARINOSE CREA M

ST EWED S EEDLE SS RAI S IN S
PARS LEY OMELET CO RN CAKE C OFFEE

l uncheon or S u p
p er.
CREA M OF LOB ST ER CROUTON S

BUN S APPLE AND NU T SALAD O OA
C C
D inner .
BAKED FI S H ST UFFED
,
H O LLANDAI S E SAUCE
MA S HED POTATO BU TT ERED PARS NI PS
BAKED RI CE PUDDING
S A TU R D A Y .
OATMEAL COFFEE
SC ALLOPED FI SH RI CE MUFFINS
ORANGE S
l n
u cheonor Su p
p er .
EGG S IN BASKETS
BREAD BANANA S IN POP OVER CRU STS
-
CHOCOLAT E
D inner .
L CHOWDER
C AM
COLD ROA ST BEEF MA S HED P OTATO
C HEES E LETTUCE SALAD WAFERS
CABINET PUDDING
2 4 0 M e nu s fo r Ap r il .
MO N D A Y .
B reakfas t .
S HREDDED WHEA T TOAST

BACON BAKED EGGS
OFFEE
C S T EAMED DATES
l uncheon or S u p
p
er.
BAKED POTATOES LYONNAI S E T RIPE SWEET PI CKLE PEARS
BREAD PUDDING CAKE or
D inner .
ULIENNE SOUP
J
MA S HED POTATO BEEFST EAK PARS NIPS
S NOW PUDDING
WAFER S
TU E S D A Y .
B reakfas t .
BANANA S
BARLEY CRY STALS GRAHAM MUFFIN S COFFEE
BEEFST EAK HASH
l uncheonor S u p
p
er .
BAKED BEAN SOUP

BROWN BREAD TOAST GINGER S NAPS S TEWED SEEDLESS RAI SIN S
D inner .
CREAM OF PARS NIP S

MA SHED POTATOES ROA ST VEAL CANNED PEA S
WAT ERCRE SS AND RADI SH SALAD
CABINE T PUDDING
W E D NE S DA Y .
B reak fas t .
ORANGES
QUAKER OATS SALT FI S H HA S H HOE CAKE
DOUGHNU TS COFFEE
l uncheonor S u p
p
er.
EGG SALAD
S T EWED DRIED APRI COTS C OC O A
D inner .
LENTIL SOUP
POTATO CROQUETT ES BROILED S HAD OILED ONION S
B
ST EA MED FIG PUDDING

Me nu s fo r A p
r il . 2
4 1
TH U R S D A Y . B reakfas t.
C EREA L COFFEE
BA CON BROWN BREAD
EGG S EN COQUILLE
l n
u cheo nor S u p
p er.
BA KED WI TH OY STER S
MA CARONI
CANNED BLUEBERRY PIE
D inner .
BEEF ST EW WI T H DUMPLING S
DANDELION GREEN S
WAFERS LEMON PUDDING
F R ID A Y .
B reakfas t .
FRI ED WHEATLET MAPLE S R Y UP
BROILED OY ST ER S FRIED BANANA S
COFFEE TOAST
p .
CURRY F MEAT O
MU S H BALL S
WARM GINGERBREAD COCOA
D inner .
OYSTER BISOUE
RED CABBAGE STUFFED BAKED S HAD PO TATOES
CREA MY RI C E P UDDING
S A TU R D A Y . B reakfas t .
OFFEE C ORANGES
WH O LE WHEAT S H ORT CAKES
BROILED SHAD ROE BROWNED POTATOE S
l n
u cheo nor Su p
p er.
ALLOPED S HAD
SC C ABBAGE SALAD
RO LLS COOKIES C C O OA
D inner .
RI CE T I MBALES BO ILED CHI CKEN S PINACH

LETTUCE SALAD WAFERS
COTTAGE PUDDING FRUI T SAUCE ,
NUT S RAI S IN S
2 4 2 M e nu s fo r Ap r i l .
S UNDA Y .
B reakfas t .
BAKED BEAN S CHOW CHOW

HOT BROWN BREAD OFFEE
C
GRAPE FRUI T
l uncheonor S u p
p
er .
CHEESE AND NUT SANDWI CHES

GINGER S NAPS STEWED S EEDLES S RAI S IN S
D inner .
OYST ER SOUP
CREAMED CHI CKEN WI TH RI CE CANNED PEA S
S PINA CH SALAD WI T H EGG GARNI S H
PRUNE PUDDING WHIPPED CREAM

,
COFFEE WAFERS HEESE

C
E as t er l uncheon.
GRAPE FRUI T
LO B ST ER EN COQUILLE
‘
CREAMED A S PARAGU S IN CRU ST S

BROILED SHAD WI T H POTATO MATCHES
EDAM CHEES E LETT UCE SALAD WAFER S
LEMON GINGER SHERBET
WHI TE CAKE COFFEE ALMONDS
2
44 M e nu s fo r Ma y .
T HUR S DAY . B r ea kfas t .
COFFEE ORANGES FARINA

A S PARAGU S ON TOA ST
OMELET
p .
T
BEEF S EW FROM ROA ST
BUN S ST EWED PRUNES
D inner .
B OUILLON
CREAMED LOB STER
ROLLS O LIVES R ADI SHES
LETT U CE SALAD
COFFEE JELLY WI T H CREAM
F R ID A Y .
B reakfas t .
CO FFEE FI S H CAKES WI T H EGGS ORN CAKE

C
BAKED BANANAS
l uncheonor S u p
p
er.
REA M OF TOMATO
C
RO LLS S PAGHETTI WITH CHEES E HERMI TS
D inner .
P OTATO SOUP
BROILED SHAD
POTATO BALLS WI T H PARSLEY S PINACH WI T H EGG GARNI SH
RHUBARB TART
S A TU R D A Y . B reakfas t .
COFFEE BOILED RI CE
EN TIRE WHEAT MUFFIN S BROILED HAM FRIED POTATO ES
ORANGES
p .
CREAMED A S PARAGU S
DRY TOAST BAKED RHUBARB SAUCE WAFERS
D inner .
ORN SOUP C
MUTTON CHOP S CANNED ST RING B EAN S
RI CE CROQUETTES
LE MON PI E
M e nu s fo r Ma y . 2 45
S UNDA Y . B rea kfa s t.
C OFFEE C EREAL
FRENCH TOAST BACON
ORANGE MARMALADE
l uncheonor S u p
p er .
HAM S ANDWI CH ES SP O NGE DRO PS

PEA CHES
D inner .
MOCK BISOUE SOUP

BAKED HAM BROWN ED PARS NIPS
O T
MACAR NI WI H C HEE S E
S ALAD OF LETTUCE PEA S AND NUTS
, ,
ST RAWBERRY S HORT CAKE
D ag l uncheon ( m u. a no s olo) .
GRAPE FRUI T
VEAL SOUP WI T H GOLD FLAKE S
CU CU MBER S FILLETS O F BA SS A LA H OLLANDAI SE POTATOES
ORANGE S HERBE T
SWEET BREAD S SAU T ED A LA BE CHAMEL
PEAS
BANANA SALAD MAYONNAI S E
N EUFCHATEL WAFERS
VANILLA ICE CREAM -
.
CO FFEE
CO NFECTIONS
Chafing D is h l uncheon .
C REAM OF TOMATO
O LIVES BREAD ST I CK S
LOBST ER A LA CRE ME
CU CU MBER S SH O RT BI SCUI TS
CALF S BRAIN S A LA TAR TARE
’
RI CE FRI TT ERS
WAFERS L ETTUCE SALAD NEUFCHATEL
S T RAWBERRY CANAPE S
COFFEE
2 4 6 M e nu s fo r J u ne .
MO N D A Y .
FRI' ' LED BEEF PO P- OVER S

S T EWED PRUNES
l n
u cheo nor Su p
p er.
BROWN BREAD TOAST S T RAWBERRY S ALAD
COOKIES BOILED CU STARD

D in ner .
BREADED O LA MB CH PS (Ba ked )

MA SHED P OTATO E S U UMBERS
C C
RHUBARB S H ORTCAKE
TU E S D A Y . J
BreakfaBt .
C OFFEE RYE M UFFIN S

FRIED BUTT ERFI SH FRIED POTATO ES
l uncheonor S u p
p er .
WHOLE WHEAT BREAD

HULLED CORN S T EWED GOOSEBERRIES
WAFERS C C O OA
D inner .
TO TO MA SOUP
VEAL PIE A SPARAGUS SALAD
LEMON MILK S HERBET
WAFERS
W E D NE S DA Y .
J
B reakfaB t .
B OILED RI CE WI T H MILK
GRAHAM GE MS REAMED EGG S
C
COFFEE
l uncheon or S u p
p er.
S TRAWBERRY SH ORT CAKE CUP C S U TARD

I CED TEA
D inner .
ROAST LA MB MIN T AUCE

S
POTATOES S PINACH
LETT UCE SALAD
CHE RRI ES
2
4 8 M e nu s fo r J u ne .
S UNDA Y .
J
BreaRtaet .
O RANGES
VEAL KIDNEY S SAUTED
BROWN BR EAD COFFEE
l uncheon or S u p
p er.
CO LD VEAL
ROLLED SANDWI CHE S S T RAWBERRY CAKE
D inner .
CREAM OF ASPARAGUS CROUTON S ,
LOBSTER SALAD BROWN BREAD BARS

DEEP CHERRY PIE
COFFEE
S ALTED PECAN S OLA S
PlM-
Chafing= ois h l uncheon .
GRAPE FRUI T
CREAMED LO BST ER ROLLS
OLIVES SAL T ED AL MO ND S ADI SHES
R
S WEET BREAD S BREADED
CU CUMBER AND TO MATO SALAD

ST RAWBERRY MO U SS E
S PO NGE DROP S
COFFEE
W ebbing JBreaRtaBt
a .
BOUILLON
CO LD S AL MO N SAU CE T ARTARE
,
TI MBALES OF SWEETBREADS AND MUSHROO MS

CHAU DF ROID OF CHI CKEN
FRUI T S HERBET HARLEQUI N CREA M
CAKES COFFEE
M e nu s fo r J u ly . 2
49
MO N D A Y .
J
BreaIRtaB t .
AKED BANANAS
B
OMELET RI CE GRIDDLE CAKES COFFEE
l uncheonor S u p
p
er.
LETTUCE SANDWICHE S
RAS PBERRIES
D inner .
P
CREAM OF EA S
RADI SHE S SA LMON CROQUETT ES SALT ED AL MOND S
POTATO PUFF ST EWED CUCU MBER S
ST RAWBER Y ICE CREAM R
ziBreaIRfaB t .
OFFEE C
BROILED LIVER WI T H BACON WHOLE WHEAT GEMS
CHERRIE S
l uncheonor S u p
p
er .
C
OLD HAM
POP OVERS
-
MILK S HERBET WAFERS
D inner .
T T
OMA O SOUP
BROILED MACKEREL POTATO ES
LETTUCE AND CUCU MBER SALAD
HU CKLEBERRY PIE
W E D NE S D AY .
BAKING POWDER BI SCUI T C REA MED EGGS

STEWED GOOS EBERRIE S
l uncheonor S u p
p
er.
S ALMON SALAD
RASPBERRY S HORTCAKE OTTAGE CHEE E
C S
D inner .
BROILED ST EAK
LETTUC E SALAD S U MMER SOUASH
BANANAS WI T H MASHED CURRAN TS
2
5 0 M e nu s fo r J u ly .
T HUR S DAY . J
Breakfas t .
OFFEE
C
ARLEY CRY STALS
B PAN FI SH FRIED
, POTATO CAKES
TO A S T
p .
MIN CED MEAT ON OA S T T

C URRAN TS COOKI ES
D inner .
MA CARONI WI T H CHEES E VEAL CUT LETS RADI SHES

LETT U CE SALAD
APRI COT ICE CREAM OR APRI COT CHARLOTTE
,
B reakfas t .
S HREDDED WHEAT BI SCUI T WI T H MILK S T RAWBERRIES

OMELET
l uncheonor S u p
p er.
CHEES E FONDU MUFFIN S
BANANA S ALAD WAFERS
D inner .
BROILED BLUEFI SH BOILED BEETS

LETT UCE SALAD
BAKED CU STARD
S ATUR DA Y .
BOILED RI CE ,
MILK LYONNAI S E PO TATOES
l uncheonor S u p
p er.
CURRIED EGGS
GINGERBREAD ST EWED GOOS EBERRIES
D inner .
AMB STEW WI TH DUMPLINGS

L
S ALAD OF C U CU MBE RS RADI S HE S S CALLION S
, ,
ST EAMED CHERRY PUDDING

2
5 2 M e nu s fo r Augu st .
MO N D A Y . J
Breaktas t .
S HREDDED WHEAT
BACON T OMATO OMELET
MUFFIN S
l uncheonor S u p
p er.
BROILED SALT CODFI SH

POP OVERS
-
BLUEBERRIES AND MILK WAFERS
CO TT AGE CHEE S E
D inner .
POTATOES FRI CA SSEE OF LAMB FRIED SUMMER SQUASH

LETTUCE ONION AND CUCUMBER SALAD
, ,
BLUEBERRY PUDDING
TUE SD A Y . J
BreaRtaB t .
BROILED BLUEFI SH LYONNAI SE POTATOES

GRAHAM GEMS C URRANTS
l uncheo nor Su p
p er.
MIN CED LAMB ON TOAST GREEN PEA S

TOAST I CED TEA C OOKIE S
D inner .
BRAI SED BEEF BUTT ERED BEETS

TOMATO SALAD PEACH S H ORTCAKE
W E D NE S DA Y . J
BreaIRfas t .
MELON
BI SCUI T WAR MED OVER -
BEEF COFFEE
l n
u cheon or Su p
p er.
LOB STER SALAD

WAFERS U RANTS
C R
D inner .
O MATO SOUP
T
POTATOES FRIED SWORDFI S H C CU UMBERS
BLUEBERRY CHARLOTTE
M e nu s fo r Au gu s t . 2
53
T HUR S DAY .
TOAST C OFFEE
l uncheonor S u p
p er .
COLD BEEF P OTATO SALAD

BREAD TEA
D inner .
GREEN PEA S OUP

B OILED TO NGUE ALLO PED TOMA TOES
SC
POTATO E S ST RING BEAN S
WAT ERMELO N
F R ID A Y . J
BreaIRtaB t .
BROILED MACKEREL FRIED POTATOES

ROLLS COFFEE BERRIES
l uncheon or S u p
p er.
ORN FRI TT ERS

C LI CED TOMATO ES
S
GINGERBREAD I CED T EA
D inner .
L HOWDER
C AM C
C C U UMB ERS COLD TONGUE BAKED POTATOES
BLUEBERRY PIE CHEES E
S A TU R D A Y . J
BreaIRtaB t .
CANTELOPE
WH O LE WHEAT MUFFIN S C LA M FRI TT ERS C OFFEE
l uncheonor S u p
p er .
RI CE G EMS HERRING CORN O N THE C OB
TOMATO SALAD
D inner .
S U CCOTASH BROILED LA MB CH O PS
MACEDO INE SALAD
LI ED P EA CHES
S C RO LLS
2
54 M e nu s fo r A ugu s t .
S UNDA Y .
J
BreaIRtas t .
EREAL
C
OMELET BLUEBERRY MUFFIN S ACON
B
COFFEE
l uncheonor S u p
p
er .
PEANU T SANDWI CHES

PONGE DROPS
S PLUMS
D inner .
S WEET CORN SOUP

ROAST LOIN OF LAMB
POTATOES CO RN UFFED TOMATOES
ST
WATERMELO N SALAD
PEACH S HERBET WAFERS COFFEE
Si na ugus t l uncheon .
LI TTLE NECK CLAMS

CUCU MBER S BROILED SALMON NEW POTATOES
PINEAPPLE PUN CH
VEAL CUT L ETS S PI NACH WI T H
TOMATO SALAD
FRUI T ICE CREAM WAFERS
(Menu for pn
ic ics .
OLIV ES S COTCH EGG S C C U UMB ERS

S ALMON SANDWI CHES
LADY FINGERS
-
FRUI T CREAM CHEE SE
LEMONADE
2
5 6 M e nu s fo r S e p t e mb e r .
T HUR S DAY .
J
B reahtaB t .
MELON WHEATLET
CO LD HAM C ORN FRI TT ERS
C OFFEE
l uncheon or S u p
p er .
POTATO AND BEET SALAD CHI CKEN LIVERS WI TH BACON

CHOCO LA T E CAKE ROLLS
D inner .
C ALF S LIVER AND BACO N

’
BU TT ERED BEETS
CREA MED ONI O N S
S T EAMED COFFEE CU STARD
F R ID A Y . J
BreaIRfaB t .
OFFEEC
CREA MED CODFI S H
RYE S HORT CAKE TOAST BLACKBERRIES

l uncheonor S u p
p er.
O H EGGS
S C TC ST EWED GREEN CORN
S LI CED PEA CHES HERMI TS
D inner .
POTATO BALL S BAKED BLUEFI SH

S UMMER S QUA SH
WHOLE WHEAT PUDDI NG CREAM SAUCE —
MELON
S A TU R D A Y . J
BreaIRfaet .
OFFEE
C
BROILED TOMATOES S CALLOPED FI S H BAKING POWDER BI SCUIT
l uncheonor S u p
p er .
LA MB BROT H WIT H RI CE
BREAD ST I CKS PEACH SHORTCAKE OTTAGE CHEES E
C
D inner .
POTATOES BO NED LEG OF LA MB STUFFED , S TRING BEANS

PLU M TART (D pWith n t)
ee ,
o e crus
M e nu s fo r S e p te mb er . 2 57
S UND AY .
ST EAMED BROWN BREAD ODFI SH CAKES

C
PI CKLED PEACHES
l uncheonor S u p
per .
RACKER S
C
BLUEBERRIE S AND MILK GINGER S NAPS
D inner .
SHELLED BEAN PUREE

LY O NNAI S E POTATOES CO LD LAMB MARROW SQUA SH
SALAD OF ST RING BEAN S AND CARR OT S
PEACH ICE CREAM S PO NGE CAKE
Ghilhrens D art
’
p
.
REAMED CHI CKEN IN RO LLS OR BREAD BO' ES

C
SWEET SANDWI CHE S PEA CH MERINGUE FANCY CAK ES
LEMONADE
a na ut umnD inner .
RAW OY STERS
BROILED PARTRIDGES ON FRIED MU S H
ST UFFED EGG PLAN T SWEET POT ATO ES
TOMATO AND CELERY SALAD

MARLBO R O PIE
2
5 8 M e nu s fo r Octo b er .
MO N D A Y . J
Brea IRtaB t .
OFFEE C
S HR EDDED WHEA T WIT H CREAMED EGG S
BAKED APPLES
l uncheon or S u p
p er .
BO ILED H OMINY AND MILK CO RNED BEEF SALAD

CRAB APPLE JELLY -
D inner .
S WEET POTATO E S ALI SBURY ST EAK

S S TEWED TOM TOES
A
CREA MED CAULIFL OWER

CARA MEL CU STARD GRAPES
TU E S D A Y . JBreahfaB t .
WHEATLET AND MILK C OFFEE

B ROILED HAM HASHED BROWN POTATOES
S T EWED PEARS
l uncheo nor Su p
p er.
S WEET POTATO ROLLS O OA C C

HARD GINGERBREAD CANNED RAS PBERRIE S
D inner .
BO ILED LEG OF MU TTO N CAPER SAUCE

B OILED RI CE MA S HED TURNIPS
DEEP APPLE PIE
W E DNE S DAY .
OILED EGG S
B MIN CED MEAT ON TO A ST
COFFEE GRAPES
l uncheonor S u p
p er.
LAMB BROT H WAFERS

TEA MUFFIN S CUP C S U TARD S
D inner .
MOCK I UE SOUP
F SG
MU TTON CURRY S WEET POTATOES

P
GRA ES PEARS
2 60 M e nu s fo r O c to b e r .
S U NDA Y .
J
BreaIRfas t .
AE
GR P S
COFFEE VEGETABLE HA SH
S LI CED TOMA T O PI CKLE
l n
u cheo nor Su p
per.
WAFERS WELS H RABBI T TAPIOCA CREAM

PRESERVED GINGER
D inner .
LI MA BEAN SOUP
COLD CORNED BEEF AKED SWEET POTATOES B
CUCUMBER AND TOMATO MAYONNAI SE
TAPIOCA C REAM
PEARS
Menu forD allowe enI art '

pp .
POTATOES BAKED IN ASHES

BROILED SALT HERRING
OATMEAL BANNOCK BAKED ON G RIDDLE
OASTED APPLES
R CHARM PIE
TEA
NUTS A DY
C N
chafi ngs ois h S u p(l

p er ate)
S ARDINES TARTARE SAU CE

,
WAFERS
HI CKEN TI MBALES MUSHROOM SAUCE
C ,
DEVILED ALMONDS
CONFECTION S
M e nu s fo r N o v e mb e r . 2 61
MO N D A Y . J
BreaIRtaB t .
C EREAL WITH STEWED RAI SIN S

,
FRIED PORK CHOPS WITH FRIED APPLES

,
BROWN BREAD TOAST COFFEE

l uncheonor S u p
p er.
BAKED BEAN S
GINGER S NAPS
D inner .
U LE SOUP (C nnd )
MOCK T RT a e
CAULIFLOWER BOILED HAM MA SHED POTATOES

CRANBERRY SAU C E APPLE SNOW
JBreaIRfaB t .
S PANI S H OMELET REAM TOAST

C
BAKED BANANAS
l uncheonor S u p
p er.
BREAD AULIFLOWER AU GRATIN
C COLD HAM
SWEET PI CKLED OUINCES INDIAN PUDDING
D inner .
CREAM OF CELERY
BEEFSTEAK WITH BEARNAI S E SAU CE
POTATO CRESCENTS A LOPED ONION S
SC L
TAPIOCA PUDDING APPLE JELLY
W E D NE S D A Y .
J
BreaIRfas t .
OFFEE C EREAL
C
LYONNAI S E POTATOES HAMBURG STEAK MUFFIN S
l uncheonor S u p
p er.
A ON (Canned ) CROQ UETTES
S LM
ST E WED FIG S ROLLS
D inner .
CREAM OF CAULIFLOWER OY STERS EN COOUILLE

S T EAMED RI CE ROAST LEG OF MUTTON STUFFED BUTTERED TURNIPS
,
APPLES PEARS CHEES E COFFEE

2 62 M e nu s fo r N o v e mb e r .
T HUR S DAY .
J
Breaktas t .
OLLS
R BAKED APPLES C OFFEE
CO LD MU TTO N CREAMED POTATOES
l uncheonor S u p
p er .
URNIP SOUP
T
GR AHAM GEMS TURKI S H PILAU S QUA SH PIE
D inner .
MUTTON BROT H WITH RI CE

,
BAKED SWEET POTATOES CREAMED HAM LI MA BEAN S

ST EAMED SUET PUDDING
F R IDA Y .
ROLLSk OFFEE
C
l uncheonor S u p
p er .
ALLOPS
SC TARTARE OR BEARNAI SE SAUCE
WHOLE WHEA T BREAD SUET PUDDING
D inner .
FI SH CHOWDER
E U E SALAD
L TT C S COTCH EGGS
WAFERS COFFEE
GRAPES
S ATU R D A Y .
CORN CAKE CREAM

FRIED POTATOES OFFEE
C
l uncheonor S u p
p er .
MUTTON ECHAUFFE
R BAKED POTATOES
GINGERBREAD FRUI T
D inner .
RAW OYSTERS
BROWN FRI CA SSEE OF PART RIDGE
MA SHED POTATOES SQ UA SH CELERY S ALAD ES CALLOPED TOMATOE S
PRUNE PUDDIN G
2 64 M e nu s fo r D e c e mb e r .
MO N D A Y .
J
B reahfaB t .
COFFEE
BO ILED EGGS BOILED RI CE AND MILK BROWN BREAD
l uncheon or S u p
per .
CHI CKEN S OUP

BREAD ST EWED FRUI T PLAIN CAKE
D inner .
HI CKEN PILAU
C
CELERY AND APPLE SALAD
FRUI T SOUFFLE
TU E S D A Y .
BAKED BEAN S C ORN CAKE

S T EWED APPLES
l uncheon or S u p
per.
EREAL WIT H MILK

C
PEANUT SANDWI CHES HER MI TS
D inner .
ROAST BEEF
POTATOES BAKED WI T H BEEF Y ORKS HIRE PUDDING
ST EA MED S O UASH LETT UCE SALAD WAFERS
APPLE TAPIOCA
W E DNE S DAY .
GRAHAM GEMS BACO N
l uncheon or S u p
per.
CREAM TOA ST
ANN ED P EACHE S
C S PO NGE CAKE
D inner .
ROAST BEEF (S nd rving) e co se
POTATO ES AU G RATIN ST EWED CELERY BO ILED ONION S

APPLE SNOWBALLS
M e nu s fo r D e c e mb e r . 2 65
T HUR S DAY .
J
BreaRfas t .
TOAST FRI ED OYSTERS OFFEE

C
RAI SED DOUGHNUTS S T EWED APPLE SAUCE
l uncheonor S u p
p er.
HASTY PUDDING AND MILK

GINGERBREAD
D inner .
BLACK BEAN SOUP

CABBAGE SALAD BAKED FI S H MA S HED POTATO
S WEE T RI CE CROQUETTE S
F R ID A Y . J
BreaRfas t .
BAKED BA NANAS
COFFEE CREAMED CODFI S H FRIED MUSH
l uncheonor S u p
p er.
T OAST ED CRACKERS COFFEE JUN KET SPONGE DROPS

D inner .
HALIBUT BAKED WI TH MILK

BOILED POTATOES CREAMED CARROTS
APPLE FRI TTERS SOUASH PIE
S A TU R D A Y .
COFFEE ROLLS
l uncheon or S u p
p er .
BAKED BEAN S
BROWN BREAD CH OW CHOW-
GINGER S NAPS
D inner .
LYONNAI S E POTATOES ESCALLOPED OY STERS

BAKING POWDER BI SCUI T
MIN CE PIE
2 66 M e nu s fo r D e c e mb e r .
S UNDA Y .
J
B reaIRtas t .
REA MED HALIBU T O N SHREDDED WHEAT

C
CO FFEE FRUI T
l uncheonor S u p
p
er.
SPI CED BEEF SANDWI CHES
BAKED APPLE S AND CR EA M
D inner .
WHI TE SOUP FROM FOWL

CHI CKEN CROQUETT E S
POTATO BALLS CELERY S ALAD CANNED PEA S
NUT S COFFEE JELLY WI TH CREAM RAI SIN S
D inner {Menus for Ghrietmas s ttioe .
I .
C O N SOMME A LA ROYALE
HALIBU T TURBAN S
POTATO PUFF ROA T GOOSE
S APPLE AUCE S BAKED SQUAS H
PLUM PUDDING
ORANGE S HERBET WAFERS
OFFEE
C FRUI TS
II .
LEAR SOUP
C
BOILED TURKEY OYST ER SAU CE
,
POTATO CROQUETT ES CRANBERRY JELLY

S WEE T P OTATO E S ROAST BEEF WI TH YORKSHIRE PUDDING CREA MED O NI O N S
PLUM PUDDING
S QUA S H PIE MIN CE PIE
FRUI T S AL T ED AL MOND S
CO FFEE
III .
RAW OY ST ERS
CREAM O F CELERY S OUP
CAULIFL OWER ROAST PIG MA SHED P OTA TO E S
APPLE SAUCE LETTU CE O R CHI CORY SALAD OLIVES
CHEES E MIN CE PIE CRANBERRY T AR T WAFER S
RAISIN S SWEETMEA T S
I nd ex .
A ll m nd S uc 66
e a a e, . B a tte r Fri t r 9
, t e , 1 .
A l m nd S lt d
o 6 s, a e ,
2 1 . B ea n C r qu t o e t es , 95 .
A ng l C k e 98 a e, 1 . S up B k d
o ,
a e , 78 .
A ppl C r q u t t
e 98 o e es , . B l ck 8 a , 7 .
D u m pl i ng 37 s, . B ea ns , B a k d e ,
1 47 .
F ri n 9a a ,
1 . S h lle ,
1 49 .
Fri r 9 tt e s , 1 . St ri ng 9 ,
1 4 .
Pi e,
7 1 7 . S p ni h a 8 s ,
1 4 .
Pu dd i ng 69 ,
1 . S w d 8
te e ,
1 4 .
S t e a me d ,
1 75 . B ea r n i S uc 7
a se a e, 0 .
Sa l d a ,
Nut , a nd Ce l rye ,
1 0 3 . B e c h m l S uc 66
a e a e, .
a nd O n o n, i 1 0 4 . B ee f Br i d
,
6a se ,
1 2 .
Sa uc e, 8 . C rn d 9
o e ,
1 2 .
kd 9 B a e , . Cu l t 8 et s , 1 2 .
T C k D ut ch
ea 75 a e, ,
1 . L r d d Fi ll
a fe 6 et o ,
1 2 .
A pp l B k d 7
es , a e ,
. P t R o t 6 oa s ,
1 2 .
B k d wit h B utt r 8
a e e ,
. Pr d 8 es se ,
1 2 .
C mp t f 8
o o e o ,
. R 6
oa s t , 1 2 .
Fri d 9 e , . R t
oa s T h in 7 s, ,
1 2 .
J ll i d 8 e e ,
. Sm h r d ot 9 e e ,
1 2 .
S tu fi e d , 7
’
. S k B r il d
t ea ,
o e ,
1 2 7 .
A p ric t Pu dd i ng
o ,
1 64 . P pp r B r i l d w i
e e s, o e t h ,
1 57 .
S iru p ,
1 0 . S k T h ic k
tea s, ,
1 2 7 .
p ng 84
S o e, 1 . H mb u r g a 8 ,
1 2 .
A p ri c t 9 o s, . B eet Gr n ee
9 s, 1 4 .
D ri d 9 e , . Sa l d
a ,
1 0 4 .
A rti c h k 46 o es , 1 . B eets , 1 49 .
A p r gu
s a 47 a s, 1 . B rri Pr p r i n
e es , e a at o , 4 .
Om l t 5 e e ,
2 . W h i ng 3 as ,
.
S l d 3 a a ,
1 0 . B rr y C h r l
e 7 a otte , 1 0 .
Sa uc 66 e, . Pi 78 e, 1 .
So up C r ,
ea m o f, 77 B i c ui
s 35 t, .
O m l 9 at ea , 2 .
B a c o n, 1 39 . B l ck B
a n S up 8 ea o , 7 .
O me l et, 53 . B l c k b rri
a e es , 1 0 .
B a na na S a l d a 1 0 4 . B l nc M ng
a 6 a e, 1 4 .
B l u b rri
,
B a na na s , B k d a e 1 0 e e es , 1 0 .
B l u b rr y Mu ffi n 3 5
,
.
Fri d e 1 0 e e s, .
B ui ll n 7
.
,
B a rl y l S r bur g
e a a t ass 1 9 . o o , 4 .
Qu i c k 7 5
,
B atte r Br d 9 ea , 3 .
,
.
2
7 0 I nd e x .
Br mbl 8a es , 1 0 . Ca k e, Ma rb l e, 2 00 .
Br d 3 ea ,
2 . Nut , 2 00 .
B r 39 a tte ,
. r ng
O a e, 2 0 1 .
B r wn 38 o ,
. P l i n 99 a ,
1 .
E gg 39 , P u nd o ,
2 0 1 .
E n ir W h 9 t e ea t , 2 . R ibb n o ,
2 00 .
w i h Wh i S p ng t te o e, 2 9 . S ilv r e ,
2 0 1 .
G rm n C fi e 3 a o ee, 2 . S p ng o 9 e, 1 7 .
O a t me a l ,
2 9 . W h i 98 te, 1 .
O me 53 l et , . S u nri se, 2 0 1 .
O ne L o a f , 2 8 . S un h in 98s e, 1 .
Q uic k 3 ,
0 . W hit e, 2 0 0 .
S uca 68 e, . C lf B r in 3 8
a
’
s a s, 1 .
S u t h rn C rn 3 9
o e o , . Il t ea r
3 ,
1 7 .
S p n, 3 9
oo . L iv r 3 e , 1 7 .
S t ea me , d 43 . T ng u o 37 e, 1 .
Stic k 3 s, 0 . C p r S uc
a e 66 a e, .
Fri d 3 3 e ,
. C r m l C u t r d 66
a a e s a ,
1 .
W t r w ith D
a e ,
ry Y eas t , 2 8 . Fr t i ng 5 os ,
2 0 .
Y D u gh
ea st o s, 2 3 . S uc a 9 e, 1 4 .
B r d nd B u t t r P u dd i ng
ea a e ,
1 70 . C rr
a S up C r
ot m f
o ,
ea o , 77 .
Br kf t
ea as , 1 . C rr
a ots, 1
5 0 .
B r wi e 4 s, 4 . C ul i fl w r
a o e ,
1 50 .
B r wn B r
o d 38 ea , . S l d a a 5 ,
1 0 .
B u t r 68 t e ,
. S up C r o m f ,
ea o , 77 .
S uc 66 a e, . C l ri c S l d
e e a 5 a a ,
1 0 .
B ru l S p r ut 5
ss e s o s, 1 0 . C l ry
e e ,
1 5 1 .
B un s, 31 . Fri ng d 5 e ,
1 1 .
S l d A ppla a N t nd ,
e, u ,
a ,
C bb g
a a e, 1 49 . S uc a66 e, .
Ge rm a n, 1 5 0 . S up C r o m f 77 ,
ea o , .
Sa l d a ,
1 0 4 . S w d 5te e ,
1 1 .
c ll p d 5
S a o e ,
1 0 . C r l Frui t P u dd i ng 6
e ea ,
1 4 .
C bi n t P u dd i ng 7
a e ,
1 1 . C r l 6
e ea s , 1 .
C f Fr pp
a e 9 a e, 1 2 . C h rla Ru
otte 86 sse, 1 .
C k A ng l 9 8
a e, e ,
1 . C h r t r u f Frui 83
a e se o t, 1 .
Ch c l t o o a e, 2 00 . Ch C n p
ee s e a a es , 2 1 4 .
S p ng 98 o e, 1 . C r ck r a e s ,
2 1 2 .
Fr u i t ,
2 0 1 . C ur d Fr h 5 s, es ,
2 1 .
L i gh t , 200 . E gg B k d w i h s 7 a e t , 4 .
G ld o ,
2 0 1 . F nd u o ,
2 1 4 .
H t W t r 99 o a e ,
1 . M c r ni w i h 9
a a o t ,
2 .
L y r 98 O me l et ,
pr d
a e ,
1 .
53 .
'
L eo a ,
2 00 . Pufi s , 2 1 3 .
I nd e x .
C r bS l d
a a a ,
1 06 . C r qu t t T h ic k S u c
o e es , a e fo r , 6 5 .
C rba s, 1 2 4 . V l 98 ea , .
C r nb rri
a J ll i d
e es, e e ,
1 1 . Cu t rd C r m l
s a 66 ,
a a e ,
1 .
C r nb rr y J ll y S r i n d
a e e , t a e ,
C ff 66 o ee , 1 .
Cr m C ff 83
ea o ee, 1 . Frui 66 68 t, 1 ,
1 .
C kioo 8 es, 2 0 . M pl 66a e, 1 .
Fi ll i ng 5 ,
20 . S i l v r nd G ld e a o ,
1 67 .
P c h B v ri n 8
ea a a a , 1 4 . Cu r d B k d 66
sta s, a e ,
1 .
P u ff s , 202 . B il d 67
o e ,
1 .
R ye Ca k es i n, 43 . S t e a me d ,
1 66 .
Sa uc e, 66 .
So up s, 76 . D a tes , 1 1 .
T o a s t , 44 . De vil F d ’
s oo ,
2 00 .
Wh i p p e d ,
1 85 . i
D nne r ,
1 1 2 .
C r my S u c 9 3
ea a e, 1 . D ug h nu
o ts, 2 1 1 .
Cr u n 5
o to s, 4 . D r p 36 o ,
.
Cr u mb 5 s, 4 . R i d 3
a se ,
1 .
Bu t r d 5 t e e , 4 . D u gh
o Q uic k 3s, , 4 .
C ru m p t 3 e s, 0 . Y ea st ,
3 2 .
Cu cu mb r S u c 69 e a e, . D ri d Frui
e 7 ts, .
S u p Cr
o m f 77 ,
ea o ,
. Dr p C k
o G r h m 36
a es, a a ,
.
Cu cu mb r 5 e s, 1 2 . D u g h nu t
o 36 s, .
C urr nt a s, 1 1 . D u c k S t u ffi ng f
, 5 or ,
1 4 .
C urr y f Mu t n 3 5
o t o ,
1 . D uc k R s, t M ll rd o a s a a
S uc 67
a e, . T l 5 ea ,
1 4 .
Cu t l t B
e s, e e f, 1 2 8 . D u m p l i ng A ppl 3 s, e, 7 .
V l ea ,
1 36 . M 9 ea t , 1 .
Cr q u t t
o e es , 9 4 , 98 . f S or w Qu ic k 3 5 te s, ,
.
A p pl e. 98 R i d a se , 33 .
B ea n, 95 . D u t c h A ppl T C k 5 e ea a e, 1 7 .
C h t nu t 9 5
es , . S uc a 69 e, .
C h ic k n 9 8 e ,
.
F ri n 9 9
a a, . E c l ir a 3 s, 2 0 .
Fi h 98 s ,
. E gg B k 5 as ets , 0 .
Fr y i ng 9 . 7 . Br d 39 ea ,
.
I ce -Cr m 9 ea ,
1 2 . Cu l 5 t ets, 1 .
L b t r 98
o s e ,
. S l d nd C h
a a 6 a ee s e , 1 0 .
M c r ni 9
a a o ,
2 . S uc a 67 e, .
N t 98
u ,
. T i mb l 5 a es , 0 .
P r ni p 9 5
a s ,
. E gg B k d wi h Ch
s, a e t eese ,
P t 99
ota o, . wi h H m 8 t a , 4 .
R ic e, 2 2 . B k d D r pp d
a e 7 o e , 4 .
S h p i ng 9 6
a ,
. B il d o 6 e , 4 .
S u r p ri 99 se, . B ut t r d e e , 48 .
I nd e x . 2
73
Eg g s in C a s e s , 4 9 .
Fi s h Fri d
,
e , 1 20 .
Co ddl d 4 9 e , . L f Ov r
e 8
t- e s, 7 .
Cr m d 49
ea e ,
. Pic kl d 8 7 e , .
Cu rri d 5 e 1 . Pr p r i n f
e a a t o o , 1 1 4 .
R bbi
,
D r p p d 46 o e ,
. a 8 t, 1 1 .
w i t h Fi h 5 s ,
1 . S l d J ll i d
a a 9 ,
e e ,
1 0 .
Fri d 4 8 e , . S c ll p d 8
a o e , 4 .
G ld n R d 4 9
o e o , . S ki nni ng ,
1 1 4 .
M c r ni w i t h 9
a a o ,
2 . S up C r
o m f 79,
ea o , .
P c h d 46
oa e ,
. S t e a me d ,
1 1 6 .
w it h T m t 47 o a oes , . S tew, 1 1 6 .
S c t ch 5
o ,
1 . ck 5
S to ,
1 1 .
S cr m b l d w i t h O ni n 4 8
a e ,
o ,
. S t u ffi ng f or ,
1 20 .
S h irr d 47 e , . T i mb l 86 a es , .
S t u ff d 5 e ,
0 . F l i ng I l nd 6 7
oa t s a ,
1 .
E g g P l nt Fri da 53 ,
e ,
1 . F rc m Fi h
o e ea t , s ,
1 2 1 .
S t u ff d 53 e ,
1 . F w l f S t w i ng
o or e ,
To
E m r g nc y L u n c h
e e n e o s a, 1 42 .
M nu 6 e s, 0 . Fr pp 8
a e, 1 7 .
E ng l i h Mu ffi n 3
s s, 0 . C f 9 a e, 1 2 .
Fr nc h D r i ng
e ess ,
1 00 .
F ri n A p pl 9
a a ,
e, 1 . F i
r ca nd ll 85 e es, .
Fi g Fi ll i ng 6 ,
20 . Fri r B t t r 9
tt e a e ,
1 .
Fi g S w d
s, te e ,
1 1 . Fri t r A pp l 9
te s, e, 1
Fi ll f B f L r d d
et O ee ,
a e ,
1 2 6 . Cl m 9 a ,
1 .
Fi ll i ng C r m 5,
ea ,
2 0 . C rn 5 o ,
1 2 .
Fi g 6 ,
2 0 . F ru i t 9 ,
1 .
Frui 5 t, 2 0 . M t 9 ea ,
1 .
L m n T ur n v r
e o o e ,
1 80 . Oy r 9 ste ,
1 .
M ch C r m
o 6 a ea ,
2 0 . P r ni p 5 6a s ,
1 .
Fi nn n H dd i
a a e, 1 2 0 . R ic 65 e, 1 .
Fi h B k d 6
s ,
a e ,
1 1 . T ri p 9 e, 1 .
B ll a88 s, . V ni t y 3 a ,
20 .
Fi nn n H dd c k a a o ,
89 . Fr i ng
ost ,
20 4 .
L f Ov r e t- e ,
88 . B il d o e ,
2 0 4 .
Pi nk 89 , . Ch c l t o o a e, 2 0 4 .
B il d o 5 e ,
1 1 . C r m l a 5 a e ,
20 .
B n d S u ff d
o e , t e ,
1 1 8 . C h c l
o o a te, 2 0 3 .
B ni ngo ,
1 1 4 . C o ff e e , 20 3 .
B r il d
o 9 e ,
1 1 . O r a ng e , 20 4 .
Ch r r u a f R ic t e se O e a nd ,
85 . W hit e, 2 0 3 .
C o 0 k i n g ,
B e st Me t h o d s Fr oz en D es se r ts , 1 86 .
o f, 1 1 4 . i 9
M nt , 1 2 .
F rc o e me a t ,
1 2 1 . Pu dd i ng ,
1 86 .
2
74 I nd e x .
Frui t Ca k e , 2 0 1 . Ha l ibu t T urb n 8 a s, 1 1 .
L igh t ,
2 00 . Ha m B il d 38
,
o e ,
1 .
C h rru f 8
a t e se o , 1 3 . B r il d 39 o e ,
1 .
Cu r d 66 68
sta ,
1 ,
1 . E gg B k d w i t h s a e , 48 .
Fi ll i ng f C k or a es, 2 0 5 . M c r ni w i t h 9
a a o ,
2 .
F m 7
oa ,
1 4 . u
Mo sse, 1 1 0 .
Fri r 9 tte s , 1 . Om l e et , 53 .
I ce , 1
9 1 . Ha mbur g S tea k s, 1 2 8 .
M c d in f 8
a e o e o ,
1 3 . Ha rd S uc a e, 1 93 .
P fi u
'
6 s, 1 7 . Has h ,
83 .
Pu nc h ,
2 2 1 . S tea k , 84 .
S oufii 7 e, 1 3 . b l 84
V g e eta e, .
S uca 93 e, 1 . H y Pu dd i ng
a st ,
2 0 .
So up s, 81 . H ear C lf 3 7t, a
’
s, 1 .
Sp ng s o e ,
1 85 . H r mi
e ts, 2 1 0 .
T pi c
a o a, 1 72 . H l l nd i
o a S uc a se a e, 69 .
Fr u i ts , D ri d e , 7 . H mi ny
o ,
2 0 .
C k a es , 2 0 .
r ih f S ld
Ga ns
H r r d i h S uc
o se a s a e, 69 .
G l i n P u dd i ng
es or a a s 1 0 2 .
H ot W t rC k a e a e, 1 99 .
G m
e at
e Gr h m
s,
8
a a
s, 1 1 .
H u ll d C rn 9
e o ,
1 .
, 41 .
O m l 39 at ea
Cr
.
,
G r m n C bb g
e a 5 a a e, 1 0 I ce - ea m, 1 86 , 1 89 .
r qu t
.
C ff Br o d 3 ee ea 2
C 9o e t es , 1 2 .
fr m L f O v r
.
,
G i ng rbr d H rd o e t e s, 1
-
2
9
M p
e ea a 2 1 0 .
l S uc f
.
, ,
S o ft M l
o a s s es , 2 1 1 a 9 e a e or ,
1 1 .
P h i l d lp h i 89
.
Go ld C k a e, 2 0 1
a e a, 1 .
V ri i n 9
.
Go ld n S u c
e a e, 1 93
a at o s, 1 0 .
Ic Fr h Frui 9
.
G oos e , R o a st , 1
es, es t, 1 1
44
.
M c d in 9
.
Stu ffi ng f or 1 44
a e o e, 1 1 .
W r 8
.
,
Goos e b rri e es, 1 2 ate ,

1 7 .
I nd i n P u dd i ng B k d
.
G r a h m Dr p C k
a o a es , 36 .
a ,
a e ,
1 65 .
G m e s, 41 .
Gr a p S h rb t 9
e e e ,
1 2 . J ll y C r nb rr y
e ,
a e ,
St r in d a e ,
1 1 .
Gr a p S pic d
es , e ,
1 2 . L e mo n, 1 82 .
Gr a p frui
e t, 1 2 . O me lt e , 53 .
G r vy fa R or oa st Me a t s , 71 . O r ng a e, 1 83 .
Gr n ee5 s, 1 2 . J uli e nne S o up , 76 .
G ri ddl C k
'
e a es , 41 .
R ai se d , 33 ~
K i ss es , 1 99 .
H l ib
a ut , k d
B a e , S t ffe u d ,
1 1 7 . La d y Fi ng r 9 8 e s, 1 .
a la P ul t t
o e e, 1 1 9 . La mb B i l d L g ,
o e e o f, 1 32 .
2
7 6 I nd e x .
M u ffi n R y 3 5 s, e, . O me l et ,
'
Prl a s e y , 54 .
T 5ea , 3 . Pufi y , 5 2 .
Mu h B ll
s 9 a s, 1 . S o ffle, 5 2u .
C rn o ,
20 . S p ni h
a s , 54 .
Fri d e ,
2 0 . T o ma t o , 5 4 .
Mu ffi n 3 s, 1 . V ri t i n 5 a a o s, 2 .
Mu h r m R ll
s oo 5 o s, 1 4 . O ni n E gg S c r m b l d w i t h
o , s a e , 48 .
S uc a e, 67 . S l d A ppl nd
a a 4 ,
e a ,
1 0 .
S up Cr o m f 7 ,
ea o , 7 . S up 7 ' o .
Mu h r m B r i l d 5
s oo s, o e ,
1 4 . i
O n o ns , 1 55 .
Mu s r d Mi d
t a ,
x e ,
fo r C o ld c ll p d 5 5
S a o e ,
1 .
M ea t s , 70 . O r ng B u t t r
a 5 e e ,
2 0 .
Mu n B i l d L g f
tto ,
o e e o ,
1 32 . C k a e, 2 0 1 .
Ch p 33 o s, 1 . C up 3 s, 1 .
Br d d 3 ea e ,
1 4 . Fr t i ng 4 os ,
2 0 .
S t u ff d 34 e ,
1 . J ll y 83 e ,
1 .
C urr y f 5 o ,
1 3 . Pu dd i ng 69 ,
1 .
S dd l a f 33 e o ,
1 . W fr a e s, 2 1 0 .
S h ul d r f o 34 e o ,
1 . O yst e r Fri r tt e s , 9 1 .
O me l et , 53 .
N l r d Pu dd i ng 9
es se o e ,
1 0 . Pl a nt , 1 62 .
N dl S u p 7 6
oo e o ,
. Sa l d
a ,
1 0 6 .
N oo dl es , 93 . Sa uc 6 e, 7 .
N u t C a ke , 2 oo . O ys t r e B r il d
s, o e ,
1 2 1 .
Fri d
_
C r quo ettes , 98 . e ,
1 2 1 .
Sa l d
a ,
1 0 6 . M c r ni w i h
a a o t , 92 .
S up r m e e, 1 2 1 .
O a t mea l B i c ui t s ,
2 9 .
Br d 9 ea ,
2 . P a na d a ,
1 68 .
G e ms , 3 9 . P a rf i 9 a t, 1 0 .
Ma c a r oo ns , 2 0 2 . P a r l y Om l 5
s e e et , 4 .
O kr a ,
S te w d e ,
1 55 . P a r ni p C r qu t t
s o e es , 95 .
O me l et , 52 . Fri t r 5 6 t e s, 1 .
As p a r gua s, 52 . P a r ni p 5 5
s s, 1 .
B c n 53
a o ,
. P as t r y P l in ,6 a , 1 7 .
Br d 5 ea , 3 . Pu ff 6 ,
1 7 .
C u l ifl w r
a o e , 52 P a tt i 7 es , 1 7 .
C l ry 5e e ,
2 . P ea c h B v ri n C r a a a ea m ,
Ch 3 e ese , 5 . P ea ch 3 es, 1 .
Cr my 5 ea , 3 . P ea nu t C ki oo es , 2 1 0 .
Ham , 5 3 . Pur 8 ee, 0 .
I 6 1 1 57 , 53 . P ea r s, 1 3 .
Mac d in e o e, 53 . P ea S u p S pl i
o 78 ,
t, .
Oy t r 5 3 s e , . P eas Gr n
, 6 ee , 1 5 .
I nd e x . 2
77
P ea s , r m f 78 C ea o ,
. P ota t oes , S mo t h r d e e ,
1 61 .
S w d D y 56
te e r ,
1 . S w eet, 1 58 .
T i mb l f 6 a es o ,
1 5 . P o t R oa st , 1 26 .
P pp r B r il d w i t h S t k
e e s o e ea ,
1 57 . P u nd C k
o a e, 2 0 1 .
S t u ff d 56 e ,
1 . P r u fi e L o a f, 3 7 .
Pic kl S uc 69 e a e, . P ufi , 1 7 3 .
Pi e,A ppl 7 e, 1 7 . Pr u n 4 es , 1 .
B rr y e 8 ,
1 7 . S t u ff d e ,
1 4 .
L m n 8 e o ,
1 0 . P u dd i ng A nd r m t t R ic, e a e, 1 65 .
M rl b r u gh
a 8 o o ,
1 7 . A p pl 69 e, 1 .
Mi nc 79 e, 1 . D ut c h 5 ,
1 7 .
f S u mm r
or 8 e ,
1 0 . St m d 75 ea e ,
1 .
Pu mpk i n 9 ,
1 7 . A p ric t 6 o ,
1 4 .
R h ub rb 8 a ,
1 1 . B k d I nd i n 6 5
a e a , 1 .
S qu h 9 as ,
1 7 . Br d nd B u t r
ea a t e , 1 70 .
Pi g R ,
o a st , 1 40 . C bi n t a
7 e ,
1 1 .
Pi l u a ,
2 1 . C r l Frui 6
e ea t, 1 4 .
Pi n p pl S h rb 9
ea e e et , 1 1 . Ch c l t o
7 o a e, 1 0 .
Pi n p p l 3
ea es , 1 . C rn 5 o ,
1 2 .
P l u m Pu dd i ng 7 ,
1 4 . C t g 5 o ta e, 1 7 .
P l um s, 1 4 Cr m R ic ea 65 e, 1
P pv r
. .
o -
o e s, 40 . Fr n 86 oz e ,
1 .
P rk C h p B r il d
o o s, o e ,
1 41 . H y ast ,
2 0 .
C r wn f o o ,
1 41 . Mi nu 64 te, 1 .
P t C k 59
o ato a es , 1 . N lr d 9esse o e, 1 0 .
C r qu o 99 et tes , . O r ng 69 a e, 1 .
C ru 59 st , 1 . P l um ,
1 74 .
M rb l a6 es , 1 0 . R ic Fr n 9 e, oz e ,
1 0 .
Pu ff 6 ,
1 1 . Q u k i ng 8 a ,
1 4 .
R o ll s, 31 . Sn w 83 o ,
1 .
R oses, 1 59 . S pi c d 69 e ,
1 .
Sa l d 7
a ,
1 0 . S m d te a e ,
1 74 .
So u ffl 6 e, 1 1 . T pi c a o a ,
1 72 .
So up C r m ,
ea o f, 78 . Frui t 7 ,
1 2 .
P o ta 58
toes , 1 . T h nk g i v i ng a 7 s ,
1 1 .
a u G a t n, r i 1 61 . Y rk h ir o s e , 40 .
Ba k d e ,
1 58 . P u dd i ng G l i n 8 s ,
e at ,
1 1 .
B r il d o e ,
1 60 . Pu dd i ng S uc ( S uc a es s ee a es ) .
B r wn d S w
o e eet, 1 58 . Pu ff C d fi h 8,
o s , 7 .
D l m nic
e 6 o o, 1 1 . P ry 76 a st ,
1 .
Fr nc h Fri d
e e ,
1 60 . Pr n 7 3 u e, 1 .
H h d as e ,
1 60 . Pu ff C h s, 3 ees e, 2 1 .
L y nn i o6 a se, 1 1 . Cr m ea ,
2 02 .
Ma s h e d ,
1 59 . Frui 7 6 t, 1 .
2
7 8 I nd e x .
Pu mpkin P i 9 e ,
1 7 . Sa l d C h u d fr i d
a ,
a o of C h ic k e n, 10 9
C h ic k n
.
Pu nc h Frui ,
t, 2 2 1 .
5 e ,
1 0 .
C hi c r y 5 o 1 0
Qu k i ng Pu dd i ng 8
.
,
a ,
1 4 .
C hi fi o na d e , 1 0 5
Q ui nc
.
es , 1 4 .
C rb a ,
1 0 6 .
R bbi Fi h 8 t,
E gg a nd C h ee s e , 1 0 6 .
R di h
s ,
1 1 .
H am u Mo sse, 1 1 0 .
R i in
s es , 1 57 .
J ll i d Fi h
e e s ,
1 0
9 .
R
a s
p b rri
s, 1 4 .
w i h J ll i d
t e e Ma y o nna i s e, 1 0 8 .
M c d in
as e es ,
1 4 .
R h d I l nd C r n C k
a e o e, 1 0 6 .
o e s a o a es , 41 .
R h ub rb
N t u 6 ,
1 0 .
Oy t r
a
5 ,
1 .
P i w i h O n C ru t
s 6 e 1 0
8
.
,
t
R ibb n C k
e e s ,
1 1 .
P ota to , 1 0
7 .
S ur p ri
o a e, 2 0 0 .
R ic B il d
se, 1 1 0 .
e, o e 2 1
Toma t o ,
.
,
nd M
a Fi h C h r t r u ea t o r s ,
a e se
J ll y 9 e 1 0
1 0 7 .
f 85
.
,
C r qu
o ,
ett es , 2 2
.
V g t bl 6
e e a e, 1 0 .
Fri r 6 5
o
tt e s ,
.
W ld r f 4 a o ,
1 0 .
Pu dd i ng A nd rm tt 65
1 .
e a 1
Sa l d D r i ng B i l d
a ess ,
o e ,
1 0 1 .
Cr m 65
, , .
Cr m ea ,
1 0 2 .
Fr n 9
ea
oz e
,
,
1
1 0
.
.
f Frui t S l d C k d
or a a s, oo e ,
S p ni h
1 0 2 .
S u r p ri
a s ,
2 1 .
Fr nc h e ,
’
1 00 .
M y nn i
se , 2 2 .
Sw
a o a se, 1 0 0 .
eet , 2 2
T r r
.
T imb l
a ta e, 1 0 1 .
R m ul d
a es , 2 1 .
T ur k i h
e o a e, 1 0 2 .
s 2 1
Ro ll
, .
Sa l d a s, 1 00 .
G r ni h
s, 30 .
f
C h a s es or , 1 0 2 .
lm n B i l d 6
e ese, 33 .
Fri d e , 31 .
Sa o ,
o e ,
1 1 .
P otato ,3 1 .
L f 86
S up C r
oa
m f
,
.
S qu h 3
o ,
ea o , 79 .
S ur p ri 38
as
se,
,
1 .
Sa l i fy 6
s ,
1 2 .
S w di h 3
.
l d A l m nd 6
S a te o s, 2 1 .
nd w i c h
e s 0
Ch
.
,
in C r
Sa
C k
es , e es e , 2 1 2
R ye m
.
a es ea
u c A l l m nd 66
Ap
, 43 .
Sa a
Mu fl
i ns 35
e, e , .
pl 8
.
,
e, .
Sa l da ,
As p r gu a a s, 1 0
3 . A p r gus 66 a a s, .
ppl
A e, Nut , a nd C e l ry e , B k d A ppl
a 9 e e, .
A pp l e a nd O n o n, i 1 0 4 . B rn i
ea a se, 70 .
B a na na , 1 0 4 . B c h m l 66
e a e ,
.
B eet , 1 0 4 . Br d 68 ea ,
.
Ca bb g a e, 1 0 4 . B r w n 66 o ,
.
Ca ul ifl w r o e ,
1 0 5 . Bu r 68 tte , .
Ce l ri c 5
e a , 1 0 . C p r 66
a e , .
2 80 I nd e x .
So up ,
lm n C r m f 79
Sa o ,
ea o , . u fi g f Fi h
St f n or s ,
1 20 .
S pin ch C r m f 77a ,
ea o , . G oo se, 1 44 .
S uc c t h 8 o as ,
1 . T ur k y e , 1 41 .
S u mm r S qu h C r m e as , ea o f, S u cc t h S up 8
o as o ,
1 .
77 . S u mm r S qu h Cr
e as ,
ea m o f, 77 .
S w di h e s ,
82 . S u nri C kse a e, 2 0 1 .
T o ma t o , 80 . S un hi n C k
s 98 e a e, 1 .
r m f 78C ea o , . S ur p ri C r qu se o et t es , 99 .
T u r ni p Cr m f s, ea o , 77 . R ll 38 o s, .
V r mic ll i 6e e , 7 . S u ga sa es , 1 41 .
W rcr C r m f 7
a te ess, ea o , 7 . S w di h R ll
e s3 o s, 0 .
S upo s, 72 . S up 8 o ,
2 .
B r wnS t ck o o , 74 . T i mb l C a e ases , 90 .
Cl r 75 ea , . Sw eetbr d 3 8 ea s, 1 .
Cr m 6 ea , 7 . Sw t P t t
ee 8 o a oe s , 1 5 .
F r ui t 8 ,
1 . B r wn d
o e ,
1 58 .
S t c k fr m L f O v r
o o e t- e s, 73 .
T h i c k ni ng f Wh i e or te Ta pi c o a, 1 71 .
S t ck 7 o , 4 . r m 7
C ea ,
1 2 .
S p ni h B
a ns 8 ea s, 1 4 . Frui t 7 ,
1 2 .
Om l t 5 e e , 4 . P u dd i ng 7 ,
1 2 .
R ic e, 2 1 . S p ng o3 e, 1 7 .
S uc a6 e, 7 . T rt r
a M y nn i
a e, a o a se, 1 0 1 .
S pin c h S u p C r
a m f o ,
ea o , 77 . T r
a ts ,
77 1 .
S p ic d Pu dd i ng
e 69 ,
1 . T ea , 2 1
7 .
S p ng o A p ric
e, ot , 1 84 . Ru i n 8
ss a , 2 1 .
C k 97 a e, 1 . T ea Mu ffi n 3 s, 5 .
C c nu t 68 o oa ,
1 . T h ic k ni ng f e S p 65 or ou s, .
Dr p 98 o s, 1 . T i mb l C a e S w di h a se s , e s , 90 .
Fr u i t 85 ,
1 . T i mb l C hi c k n 8
a es , e , 5 .
S uc a 93 e, 1 . C rn 5 o ,
1 2 .
T pi c a 3 o a ,
1 7 . E gg . 5 0
S qu h Pi 9
as e, 1 7 . Me a t , 50 .
Wi n r 5 te ,
1 7 . of P ea s , 1 56 .
S qu h S u mm r
as ,
e ,
1 57 . R ic e, 2 1 .
Cr m f ea o , 77 . T o a s t , 43 .
Fri d e 1 58 . C ee s e , h 2 1 2 .
Cr
,
S w Fi h 6
te s 1 1 ea m, 2 1 3 .
i
.
, ,
St w e Q uic k D u mpl i ng f
s, s or 35 . C o nt ne nt a l , 44 .
r m
,
R i d D u mpl i ng f
a se s or 33 C ea , 44 .
G r ni hi ng
.
,
S t r w b rri
a e es , 1 5 f or a s , 43 .
Mi lk
.
S t ri ng B n 9 ea s 1 4 , 44 .
Mi nc d M
.
,
S tufl i ng f C h ic k n or e 1 41 . n 8 e ea t o , 5 .
M c r ni w i h
,
D uc k 5 ,
1 4 . To m a to , a a o t , 93 .
I nd e x . 2 81
T o ma t o , O me l et , 54 . V l 35
ea , 1 .
Sa l d a ,
1 0 7 .
V l C h p 35
ea o s, 1 .
J ll y
e ,
1 0 9 . Cr qu t t 98 o e es, .
Sa uc 68 e, . Cu t l t 36 e s, 1 .
So up C r ,
ea m o f, 78 . S l d ( C h ic k n)
a a see e ,
1 0 5 .
T o ma t o e s , 1 62 . V g t b l H h 84
e e a e as , .
Bak d 63 e ,
1 . S l d 6 a a ,
1 0 .
B r il d o63 e ,
1 . V g t b l D ir c t i n f
e e a es, e o s or Coo k
D vil d
e 63 e ,
1 . i ng , 1 46 .
S c ll p da 6 o e ,
1 2 . V r mic ll i S u p
e e o , 76 .
To ng C lf
u es , a
’
s, 1 37 .
S p ic d
T i rp
37 e ,
1 .
W a fe r 9 s, 2 0 .
O r ng
e, 1 30 .
a e, 2 1 0
in B a t t e r ,
1 31 .
W ld r f S l d
.
B r il d 3
o e , 1 0 .
a
W t r Ic 8
o a a ,
10 4 .
Fri t t r 9 e s, 1 .
a e
W rcr S u p C r
ate
es, 1 7 .
m
L y nn i
ess o ,
ea
l P ul
o a se, 1 31 .
W l h R bbi t
e s a , 2 1 4 .
C h fi ng D i h
a a o et te , 1 32 .
S c ll p d
3 a - s ,
2 1 .
a o e , 1 31 .
W h i pp d C r m 85 e ea ,
1 .
T ur k y
S tu fi e d , 32 1 .
Wh i t C k e a e, 2 00 .
S t u ffi ng f
, R oa s t , 1 43 .
F r i ng ost ,
2 0 3 .
S uc
or ,
1 41 .
65
T ur k i h R ic
a e, .
s e, 2 1 .
T u r ni p S u p C r o ea m o f,
T u rni p 6s, 1 2
,
Y ea s t D o u gh 3 s , 2 .
r k h ir Pu dd i ng
.
T u t t i Fr u t i t ,
1 5 .
Yo s e , 40 .
V ni t y F r i tt r
a e s, 2 0 3 . ' wi b ck e a , 32 .

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T H E

THE of t hi s book is not to ans w e r t he questio n

W ha t as to choice of food s no r Why c e rt a in

processes ha ve been a dopt e d a s best suited to t h eir

h ow to p ut m aterials together to p r o d uce resu l ts

p l easing to t h e e y e and pal at e and nouris h ing to t he

T h e c h oice of food s m a y b e considered in anot h e r

Cook books of the p a st contained recipes for co l or

ing f a brics h e aling diseas e s for c l eaning for p ick l ing

and preserving y et litt l e b y l itt l e t h es e processes h ave

beco m e trad e s and h ave de p arted or are gradually

going fro m u nd e r t h e h o m e roof p robabl y n e v e r to ,

return The a rt of cooking sti ll re m ains and sinc e

the introduction of the cha ﬁ ng dis h and t he gas stov e-

This book is no riv al to t h e l arg e r cook books but

present s m uc h in l ittl e S pace and suggests m an y ,

s ho rt cuts for t h os e Who b e l ieve in si m p l ifying l ife and

t as te and j udg m ent in ot h er m atters and are W i ll ing ,

to use bot h br a ins a nd ha nd s W h e n cooking C l e an .

ness in ev e r y det a il and t he app l ication of good

sense to t he circum st ance s of t he m o m ent are

e ss e nti al s in good cooking

P ro p ortions arefrequent l y giv e n inst e ad of d e ﬁ nit e

to t h e needs of famil ies of di fferent s izes U niform l y

s m al l qu a ntities a re u s ed with sp eci a l r e ference to

T o save s p a ce and a void repetition of t h e sa m e

i nstead of the m any recipes found under one h e a d in

should be studied before undertaking any p a rt of it .

condens a tion of t h e m an y recip e s and suggesti o n s

W h e n t h e r m o me t e rs co m e into g e ne ral as a use

kitc h en a p p l ianc e it m a y b e p ossibl e to state h ow

b e tt e r if subj ect e d to m od e rat e h e at fo r a l ong

al so depend s upon t he s h ap e and si z e of t he artic l e

ot h e r w ise S p e ciﬁ e d F l our is S ift e d befor e m e asuring

t h en S ift e d again wit h ot h e r ingredients .

W h en butt e r is boug h t in prints it i s S im p l e r to

of butter is eq u ival e nt to o ne fo ur t h of a cup or to four

l evel tab l espoons .

O t h e r m easu r e m e nts accord wit h t h ose in gen e ral

T h ree t e a spoons o tabl e spoo n

E ig h t tab l espoon s one h a lf cup

Two cup s one pint .

T o economi z e space t h e co mm on t e r m ination fu l

u sage h as dro p ped it fro m quart and peck .

M A N Y hou s ekeepers would b e h a ppy to eliminat e

thi s m eal h as been s o mething of a fad of late and ,

m any who h a ve tried this plan extol it hig h ly whi l e ,

other s have returned to t h eir for m er custom of a

B re a kf a st in well t o d o A m e r ica nh ouseholds usuall y

consists of s ever a l courses fruit cere a l eggs ﬁ sh

or m eat and p otatoes and w ar m bread or griddle , ,

W h ether t h is is served in cour s es or al l placed on ,

t he tab l e at once depend s upon the service available

and t h e fam il y cu s to m I f one p air of h ands m u s t

pr e p a re a nd s erve t h e f o od t he v a riet y of dishes is ,

u su ally reduced and m any h ouse h olds w o uld b e better

o ff for such reduction L e t t he variety extend over

successive days but do not m ake bre akf as t as s ub

Tw o or three well m a de d i sh e s will supply t h e

nee d ed food principles as well a s a dozen c o mp o un ds .