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| author | Roger Frank <rfrank@pglaf.org> | 2025-10-15 05:04:02 -0700 |
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| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-15 05:04:02 -0700 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/19775-h.zip b/19775-h.zip Binary files differnew file mode 100644 index 0000000..393d4d0 --- /dev/null +++ b/19775-h.zip diff --git a/19775-h/19775-h.htm b/19775-h/19775-h.htm new file mode 100644 index 0000000..1a98c20 --- /dev/null +++ b/19775-h/19775-h.htm @@ -0,0 +1,4188 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Vaughan's Vegetable Cook Book, by Anonymous. + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + text-indent: 2em; + } + p.noindent {text-indent: 0em;} + p.titlepage {text-indent: 0em; text-align: center; } + p.sectionhead {text-indent: 0em; text-align: center; font-weight: bold; margin-top: 1.5em;} + p.recipe {margin-bottom: 0em; } + p.attrib {margin-top: 0em; text-align: right;} + + .chaphead {margin-top: 4em; } + + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + /* Ensure anchors work by positioning them all in the same way */ + a[name] { position:absolute; } + a {text-decoration: none; } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + text-indent: 0em; + } /* page numbers */ + + .bb {border-bottom: solid black 2px;} + .bbox {border: solid black 2px;} + + .center {text-align: center;} + .right {text-align: right;} + .smcap {font-variant: small-caps;} + .dropcap {font-size: 200%; float: left; padding-right: 0.1em; } + .dropcaphide {display: none; } + .dropcapv {float: left; + height: 140px; width: 76px; + margin: 0 0.5em 0.5em 0; + background: url("images/image06.jpg") no-repeat top left; + } + .upper {text-transform: uppercase;} + .num {font-size: 0.7em; vertical-align: 0.3em;} + .den {font-size: 0.7em;} + .hidespace {display: none;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-right: 1em; padding: 0; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + // --> + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +Project Gutenberg's Vaughan's Vegetable Cook Book (4th edition), by Anonymous + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Vaughan's Vegetable Cook Book (4th edition) + How to Cook and Use Rarer Vegetables and Herbs + +Author: Anonymous + +Release Date: November 12, 2006 [EBook #19775] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK VAUGHAN'S VEGETABLE COOK *** + + + + +Produced by Barbara Tozier, Bill Tozier, Julia Miller and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + + + + + +</pre> + + + +<div style="background-color: #EEE; padding: 0.5em 1em 0.5em 1em;"> +<p class="titlepage"><b>Transcriber’s Note</b></p> + +<p class="noindent">Certain statements given in this cookbook about distinguishing between +toxic and non-toxic mushrooms, and the use of certain herbs, in +particular pennyroyal, do not conform to modern knowledge and may be +dangerous to follow. Please consult reliable modern resources for these +products.</p> + +<p class="noindent">Obvious typographical errors have been corrected. A <a href="#trans_note">list</a> of the changes +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A <a href="#trans_note">list</a> of inconsistently spelled and +hyphenated words is found at the end of the text.</p> +</div> + + +<hr style="width: 65%;" /> + +<div class="bbox" style="width: 450px; margin-left: auto; margin-right: auto;"> + +<div class="figleft" style="width: 78px; margin-top: 1em;"> +<img src="images/image01.jpg" width="78" height="77" alt="Logo" title="Logo" /> +</div> +<div class="figright" style="width: 78px;"> +<img src="images/image01.jpg" width="78" height="77" alt="Logo" title="Logo" /> +</div> + +<p class="titlepage" style="font-size: 200%;"><a name="Vaughans" id="Vaughans"></a>Vaughan's</p> + +<p class="titlepage" style="font-size: 200%;">VEGETABLE COOK BOOK</p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/image02.jpg" width="400" height="254" alt="Woman in kitchen" title="Woman in kitchen" /> +</div> + +<p class="titlepage" style="font-size: 150%;">How to Cook and Use</p> + +<p class="titlepage" style="font-size: 200%; margin-top: 0em; margin-bottom: 0em;">Rarer Vegetables and Herbs</p> + +<p class="titlepage">A Boon to Housewives</p> + +<p class="titlepage" style="margin-top: 2em;">Fourth Edition 1919</p> + +<p class="titlepage" style="margin-top: 2em;">—PUBLISHED BY—</p> + +<p class="titlepage" style="font-size: 150%;">VAUGHAN'S SEED STORE</p> + +<table width="400" border="0" cellpadding="0" cellspacing="0" summary="locations"> +<tr> + <td class="center" style="width: 150px; font-size: smaller;">NEW YORK</td> + <td style="width: 50px;"> </td> + <td class="center" style="width: 200px; font-size: smaller;">CHICAGO</td> +</tr> +<tr> + <td class="center" style="font-size: smaller;">43 Barclay Street</td> + <td> </td> + <td class="center" style="font-size: smaller;">31-33 W. Randolph Street</td> +</tr> +</table> + +<p class="titlepage" style="font-size: smaller;">Greenhouses, Nurseries and Trial Grounds, Western Springs, Illinois.</p> + +<p style="text-indent: 1em; font-size: smaller;">3-19 2M</p> +</div> + + + +<hr style="width: 65%;" /> +<h2 class="chaphead"><a name="French_Endive_or_Witloof_Chicory" id="French_Endive_or_Witloof_Chicory"></a>French Endive or Witloof Chicory</h2> + +<p class="sectionhead" style="font-size: 110%;">A Wholesome and Useful Winter Vegetable</p> + +<div class="figright" style="width: 158px;"> +<img src="images/image03.jpg" width="158" height="339" alt="French Endive" title="French Endive" /> +</div> + + +<p><b>How to Grow.</b> Sow the seed in Spring on well prepared land 1 ft. apart in +rows, and thin out same as parsnips. Lift the roots in fall. These roots +produce during winter months, the beautiful young crisp leaves, which +make one of the most delicious winter salads. Here's how it's done.</p> + + +<p><b>Forcing the Roots.</b> Prepare a convenient sized bed of good rich soil +about a foot deep, in the basement and board up the sides. Place the +roots in it until the crowns are just covered, and about 2 inches apart, +in rows 6 to 8 inches apart then place on top about 8 inches of any kind +of light covering such as leaf mold or other light compost. This <b>must be +light</b> or otherwise the heads which will grow from the crown will open +out instead of keeping firmly closed and conically shaped. On the top of +the light soil, manure (if it can be procured fresh, all the better) +should be placed to a thickness of about 12 inches, or even more. This +will cause the soil to warm slightly and hasten the making of the head. +Horse manure is better than cattle manure for the purpose. The heads +will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10 +day intervals, a succession of cuttings may be made from the bed. Store +the roots in dry sand until they are to be put in the bed.</p> + +<p>Roots may also be forced in a Greenhouse or Conservatory by planting +under the benches or in a specially prepared place, but not too high a +temperature; say anywhere from 55 to 60 degrees F. To give more is +running the risk of getting spindly, weak heads. They may also be grown +in pots of say 12 inch drain. Place from five to six roots in a pot, +leaving the crown of the root exposed and place another pot inverted +closely over it, covering up the top hole, so as to keep the roots as +dark as possible. Water about once a day and in a temperature of from 55 +to 65 degrees. It will take about one month, or even less before the +heads may be cut. After cutting they must be kept dark, else they turn +green quickly. The roots after being forced, indoors or outdoors, become +useless.</p> + + +<p><b>Use.</b> The leaves can be used in every way that lettuce can, and are +delicious either alone, or in combination salads. It is beautifully +crisp, tender and has a delightful appetizing flavor of its own. Large +quantities are imported into this country from Europe every year and it +is found on the bill of fare of all First Class Restaurants during the +winter months.</p> + +<p>Grown at home (and so easily grown at that) and served fresh and crisp +from the bed, its true qualities are doubly appreciated.</p> + + + +<hr style="width: 65%;" /> +<h2 class="chaphead"><a name="PREFACE" id="PREFACE"></a><span class="bb">PREFACE</span></h2> + +<p class="sectionhead"><b>THIRD EDITION</b></p> + +<div class="figleft" style="width: 101px;"> +<img src="images/image04.jpg" width="101" height="152" alt="Boy eating corn" title="Boy eating corn" /> +</div> + + +<p class="noindent"><span class="dropcap">T</span><span class="upper">he</span> suggestions and recipes of this cook book have been gathering +through the years from sources far and wide. Friends and neighbors have +contributed, personal experience has offered its lessons, thrifty +housekeepers in home departments of newspapers, reports of lectures, and +recipes given to the newspaper world, from teachers in the science of +cookery, have all added color or substance to what is herein written. +The recipes of the <span class="smcap">Chicago Record-Herald</span>, rich in material, have been +drawn on to a limited extent, credit is given to an owner of a recipe if +known, if not it is given to the paper. Compound recipes have been made +up from the study of several cook books. "The Cook's Own Book," "The +Household," "Practical Housekeeping." French and German recipes have all +in some degree been a source of supply to this compilation. We offer the +result to you, hoping it will fill a need, and though a wee thing among +its grown up sisters, that it will find a place, all its own, in your +esteem and good will.</p> + +<p>The demand which has made a Third Edition now necessary is the best +proof that the volume has found favor, and the ever increasing love of +gardening finds its definite expression in this direction as in many +other new ones.</p> + +<p class="right">Chicago, January 9th, 1919</p> + + + +<hr style="width: 65%;" /> + +<h2 class="chaphead"><a name="Chinese_Cabbage_Pe_Tsai" id="Chinese_Cabbage_Pe_Tsai"></a>Chinese Cabbage—Pe Tsai</h2> + +<div class="figleft" style="width: 223px;"> +<img src="images/image05.jpg" width="223" height="397" alt="Chinese Cabbage" title="" /> +</div> + + +<p>A few years ago this delicious vegetable was introduced into this +country, though it has been well known and extensively cultivated in +China for a long time.</p> + +<p>We have grown it at our trial grounds two seasons and have found it a +novel, easily grown delicious vegetable. In shape it resembles a giant +cos lettuce forming a head some fifteen inches long.</p> + +<p>When nearing maturity the outer leaves should be tied up to blanch the +heart and when cut two weeks later and the outer leaves removed, appears +as a grand oblong solid white head, of crisp tender leaves. We have +noticed that late sowing i. e. July gives the largest and best heads. +Sown earlier it runs to seed.</p> + + +<p><b>Plant</b> in rows 1 ft. apart, with 2<span class="hidespace"> </span><span class="num">1</span>/<span class="den">2</span> or 3 ft. between the rows. Water +and cultivate freely. For Winter use store same as cabbage, keep from +freezing.</p> + + +<p><b>Uses.</b> The heads may be cut into convenient sizes and served like +lettuce, but is we think, more delicious, when cooked like cabbage and +served up in any of the many ways that cabbage is.</p> + + +<h2><a name="Sea_Kale" id="Sea_Kale"></a>Sea Kale</h2> + + +<p>An easily grown vegetable, especially valuable when forced during the +winter months.</p> + +<p>To raise from seed sow in April, lift the roots in Fall and plant out +the following Spring in rows 2 ft. apart.</p> + +<p>Sea Kale needs well dug, well manured soil and plenty of water. We +recommend planting roots (3 year old preferably). Cover the bed with +light blanching material, 7 or 8 ins. deep and cut same as Asparagus +(Coal ashes is what is usually used for Seakale). It should be ready to +cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft. +apart. Place an old bucket or box over the hill and cover all over with +fresh stable manure. The heat from the manure will make cutting possible +in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to +other hills when first hills are through. (Roots can be procured in the +Fall.)</p> + + +<p><b>Forcing Inside.</b> Plant 3 to 5 roots in an 8 in. pot and invert a similar +pot over it and cover the hole in the top. Place under bench in +conservatory or Greenhouse, or in a warm basement where 50 or 60 degrees +may be maintained. Water every day. Cutting should be made in from 18 to +21 days, according to heat maintained.</p> + + +<p><b>Use.</b> Seakale is considered a great delicacy, the young shoots when +cooked are more tender than the youngest Asparagus. They are usually +cooked whole and served with white (cream) sauce as Asparagus, or may be +chopped up and cooked like celery and served in the same manner. It has +a nice buttery flavor of its own, that has to be tasted to be +appreciated, a flavor that will take with the household. We do not +hesitate to say that if once grown the demand will soon exceed the +supply.</p> + + +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p> + + +<p class="chaphead noindent"><span class="dropcapv"><span class="dropcaphide">V</span></span>egetables are at their best in their own season, just as nature +develops them, not as man forces them. Gathered not quite full grown +with the dew of the morning upon them, they are solid, tender, juicy, +sweet and full of flavor, fit for a feast of the gods. But the +crispness, sweetness and fresh flavors are fleeting, and few but owners +of, and neighbors to gardens know the prime flavors of the fruits and +vegetables upon their tables. Therefore in selecting vegetables for your +table choose first the freshest possible, select medium sized and not +overgrown ones, though small sized turnips and large rutabagas are best, +egg-plants should be full grown, but not ripe. If vegetables are not +fresh refresh them by plunging them into cold salt water an hour before +cooking. Old potatoes should be pared as thin as possible and be thrown +at once into cold salt water for several hours, changing the water once +or twice. Wipe plunged vegetables before cooking. Old potatoes are +improved by paring before baking. Irish or sweet potatoes, if frozen, +must be put into bake without thawing. Onions should be soaked in warm +salt water an hour before cooking to modify their rank flavor. Lettuce, +greens, and celery are sometimes best cleaned by using warm water, +though they must be thrown at once, when cleaned, into cold water. To +steam vegetables is better than to boil them, their flavors are held +better, they are less liable to be water-soaked and their odors are +confined instead of escaping through the house. If they are to be boiled +always draw fresh water. Mrs. Rorer says, "Soft water should be used for +dry vegetables, such as split peas, lentils and beans, and hard water +for green ones. Water is made soft by using a half teaspoonful of +bi-carbonate of soda to a gallon of water, and hard by using one +teaspoonful of salt to a gallon of water." As soon as the water boils, +before it parts with its gases, put in the vegetables. Use open vessels +except for spinach. The quicker they boil the better. As soon as tender, +take them out of the water, drain and dress for the table. Never let +them remain in the water after they are once done. Fresh vegetables boil +in about <span class="num">1</span>/<span class="den">3</span> of the time of old ones. A little bi-carbonate of soda +added to the boiling water before greens are put in will serve to keep +their color. A pinch of pearl ash put into boiling peas will render old +yellow ones, quite tender and green. A little sugar improves beets, +turnips, peas, corn, squash, tomatoes and pumpkins, especially if they +are not in prime condition. A little lime boiled in water improves very +watery potatoes. A piece of red pepper the size of a finger nail, a +small piece of charcoal or even a small piece of bread crust, dropped in +with boiling vegetables will modify unpleasant odors. Vegetables served +with salt meats must be boiled in the<span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span> liquor of the meat after it has +been boiled and removed. Egg-plant and old potatoes are often put on to +cook in cold salt water. It is claimed that onions, carrots, and turnips +cook quicker if cut in rings across the fiber. Clean all vegetables +thoroughly to remove all dirt and insects. To free leaves from insects, +throw vegetables, stalk ends uppermost, into a strong brine made by +putting one and one half pounds of salt into a gallon of water. Leave +them in the brine for two or three hours, and the insects will fall off +and sink to the bottom.</p> + + +<p class="sectionhead">BOILED ARTICHOKES.</p> + +<p>The edible part of a French Artichoke is the base of the scales and the +bottom of the artichoke. The Jerusalem artichoke is a genuine tuber +something like a potato. They are differently treated in preparation for +cooking, but are cooked similarly. To prepare a French artichoke for +boiling, pull off the outer leaves, cut the stalks close to the bottom, +wash well and throw into cold salt water for two hours. To boil, plunge +them into boiling salted water, stalk end up with an inverted plate over +them to keep them down. Boil until very tender, season well, drain and +arrange on a dish with tops up. Pour over any good vegetable sauce. (See +<a href="#SAUCES">Sauces</a>.) To prepare Jerusalem artichokes for boiling pare and slice thin +into cold water to prevent turning dark, boil in salted water, season +and serve with drawn butter or a good sauce.</p> + + +<p class="sectionhead">CREAMED ARTICHOKES.</p> + +<p>Slice six artichokes, boil in salted water and when tender, drain. Brown +slightly in a saucepan one tablespoonful of butter and a dessert +spoonful of flour, add a cup of rich milk, season with a half +teaspoonful of salt, the same amount of sugar and a dash of pepper; boil +two minutes, then stir in two eggs well beaten in two tablespoonfuls of +milk, add the artichokes and the juice of half a lemon and let simmer +three minutes longer; when dished up sprinkle one-third of a salt spoon +of pepper over them and serve hot.</p> + + +<p class="sectionhead">FRIED ARTICHOKES.</p> + +<p class="recipe">Boil and drain six artichokes, season with a sprinkling of vinegar, a +little salt and pepper and stand them aside for an hour; beat an egg, +add to it a tablespoonful of warm water, dip each slice in this, then in +flour and fry in hot fat. Serve with Sauce Tartare. (See <a href="#SAUCES">Sauces</a>.)</p> + +<p class="attrib"><span class="smcap">Mrs. S. T. Rorer.</span></p> + +<p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p> + + +<p class="sectionhead">ARTICHOKES A LA LYONNAISE.</p> + +<p class="recipe">Boil, drain, put into a saucepan with melted butter and sweet oil and +brown on both sides, season with salt. Add a half cupful of meat stock, +thicken with a little flour and butter, and boil three minutes, squeeze +a little lemon juice into it, add a sprinkling of parsley and a dash of +pepper, pour over the artichokes and serve.</p> + +<p class="attrib"><span class="smcap">French Recipe.</span></p> + + +<p class="sectionhead">PICKLED ARTICHOKES.</p> + +<p>Parboil artichokes, and pour over good strong vinegar. They make +excellent pickles.</p> + + +<p class="sectionhead">ARTICHOKE SOUP.</p> + +<p>Slice into cold water to keep the color, boil an hour or more in two +quarts of water, season highly with butter, pepper and salt, and just +before taking up, add a cup of cream.</p> + + +<p class="sectionhead">ARTICHOKES A LA VINAIGRETTE.</p> + +<p>Pare and throw into cold water at once. When ready for use cut into thin +slices, arrange them on lettuce leaves and serve with a French dressing. +(See <a href="#SALAD_DRESSING">Salad Dressing</a>.)</p> + + +<p class="sectionhead"><a name="ASPARAGUS" id="ASPARAGUS"></a>AMBUSHED ASPARAGUS.</p> + +<div class="figleft" style="width: 99px;"> +<img src="images/image07.jpg" width="99" height="113" alt="Asparagus" title="Asparagus" /> +</div> + +<p>Use one quart of the tender tops of asparagus, and be rid of the white +part, which will not cook tender, boil and drain. Cut off with care the +tops from rolls or biscuits a day old, scoop out the inside, and set the +shells and tops into the oven to crisp. Boil a pint of milk, and when +boiled stir in four eggs well whipped. As it thickens season with a +tablespoonful of butter; salt and pepper to taste. Into this mixture put +the asparagus cut up into small pieces. Fill the shells, replace the +tops, put into the oven for three minutes and serve very hot.</p> + + +<p class="sectionhead">BAKED ASPARAGUS.</p> + +<p>Choose the freshest asparagus possible, trim the tops, scrape or peel +the stalks, cut them into equal lengths and tie into small bunches; boil +in salted water, drain, cut into inch pieces and put into a buttered +baking dish; pour over a white sauce, (See <a href="#SAUCES">Sauces</a>) cover the top with +grated cheese and bread crumbs, and bake until a golden brown.</p> + +<p><span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span></p> + + +<p class="sectionhead">BOILED ASPARAGUS.</p> + +<p>Prepare as for baked asparagus, and when boiled tender in salted water, +pour over a drawn butter sauce; or prepare a sauce from the water +drained from the asparagus by thickening with one tablespoonful of +butter, one tablespoonful of flour and the beaten yolk of an egg, to +which add seasoning and lemon or nutmeg to suit taste.</p> + + +<p class="sectionhead">ESCALLOPED ASPARAGUS.</p> + +<p>Make alternate layers of boiled asparagus, a sprinkling of chopped hard +boiled eggs and a sprinkling of grated cheese until the baking pan is +full, having asparagus the top layer. Make a well seasoned milk gravy +and pour gradually into the pan that it may soak through to the bottom, +cover the top with bread crumbs and a light sprinkle of cheese; bake +until a light brown.</p> + + +<p class="sectionhead">FRIED ASPARAGUS.</p> + +<p>Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter +and fry in hot fat. Sprinkle with salt and serve.</p> + + +<p class="sectionhead">ASPARAGUS WITH EGGS.</p> + +<p>Put boiled asparagus into a heated baking dish, season well, break eggs +over it and put into the oven until the eggs are set, or beat the yolks +and whites of four eggs separately; mix with the yolks two +tablespoonfuls of milk or cream, a heaping teaspoonful of butter, salt +and pepper, and lastly the beaten whites of the eggs; pour all over the +asparagus and bake until the eggs are set.</p> + + +<p class="sectionhead">ASPARAGUS OMELET.</p> + +<p>Make a plain omelet and when the eggs are firming, lay over one half of +it hot seasoned tops of asparagus, and fold over the other half.</p> + + +<p class="sectionhead">ASPARAGUS SALAD.</p> + +<p>Drain boiled asparagus and set on ice until used. Make a bed of crisp +tender lettuce leaves, lay on these slices of fresh solid tomatoes, and +over these a layer of asparagus: pour over all a French or mayonnaise +dressing. (See <a href="#SALAD_DRESSING">Salad Dressing</a>.)</p> + + +<p class="sectionhead">ASPARAGUS SOUP.</p> + +<p>Boil tips and stalks separately, when the stalks are soft, mash and rub +them through a sieve. Boil a pint of rich milk, thicken it with a +tablespoonful each of butter and flour and add the water in which the +asparagus was boiled and the pulp. Season with salt, pepper, a very +little sugar, and lastly a gill of cream, add the tips, boil all +together a minute and serve with toast or crackers.</p> + +<p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span></p> + + +<p class="sectionhead">STRING BEANS AND APPLES.</p> + +<div class="figleft" style="width: 174px;"> +<img src="images/image08.jpg" width="174" height="329" alt="Green beans" title="Green beans" /> +</div> + +<p class="recipe">Take three parts of string beans to one part apples. Break the beans +into small pieces, pare and quarter the apples. Boil the beans in salted +water until soft, and drain. Mix a tablespoonful each of butter and +flour in a saucepan, and add to this, three tablespoonfuls each of +vinegar and water and season with salt. Pour over the beans and let cook +until they are well seasoned. Boil the apples and add thin slices of +lemon. When all is ready add the apples to the beans without too much +juice. Serve either hot or cold.</p> + +<p class="attrib"><span class="smcap">German Recipe.</span></p> + + +<p class="sectionhead">FAVRE BEANS.</p> + +<p>Beans and oysters form this dish. Cook the beans until tender and they +must not be dry either. Put an inch thick layer of beans in a baking +dish, sprinkle with salt, pepper and bits of butter, cover with a layer +of raw oysters, then beans, seasoning and oysters again, and so continue +until the dish is full. Sprinkle cracker dust or bread crumbs thickly +over the top, strew over bits of butter and bake in a well heated oven +three-quarters of an hour. Do not let the top get too deep a brown.</p> + + +<p class="sectionhead">FRICASSEE OF BEANS.</p> + +<p>Steep one pint of haricot beans for a night in cold water, then remove +them, drain and put on the fire with two quarts of soft water. When +boiling allow the beans to simmer for another two hours. While they are +cooking thus, put on in another saucepan two ounces of butter, an ounce +of parsley (chopped) and the juice of one lemon, and when the butter has +quite melted throw in the beans and stir them round for a few minutes. +To be served with rice.</p> + + +<p class="sectionhead">HARICOT BEANS.</p> + +<p>Soak a pint of beans over night, cook the next morning until perfectly +soft, strain through a sieve and season with one teaspoonful of salt and +a saltspoonful of pepper. From this point this mass is capable of many +treatments. It is made into a plain loaf sprinkled with bread crumbs, +dotted with butter and baked, or it is<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span> mixed with a cream sauce and +treated the same way, or it is made into a plain croquet, dipped into +batter and fried, or it is seasoned with a tablespoonful of molasses, +vinegar and butter and made into croquets, or it is mixed with a French +dressing and eaten while it is warm as a warm salad.</p> + + +<p class="sectionhead">LIMA BEANS.</p> + +<p>After shelling a quart of lima beans, cook in boiling salted water until +tender, then stir in a lump of butter the size of an egg and pepper and +salt to taste; or season with milk or cream, butter, salt and pepper, or +melt a piece of butter the size of an egg, mix with it an even +teaspoonful of flour, and a little meat broth to make a smooth sauce. +Put the beans in the sauce and let them simmer very slowly for fifteen +minutes. Just before serving add a tablespoonful of chopped parsley and +salt and pepper to taste.</p> + + +<p class="sectionhead">STRING BEANS BOILED.</p> + +<p>Take the pods as fresh and young as possible and shred them as finely as +a small knife will go through them, cutting them lengthwise. Put into +salted water and boil until tender. Then drain and serve with plenty of +sweet butter, and they will be as delicate as peas. If one likes +vinegar, a little of it will improve the dish.</p> + + +<p class="sectionhead">STRING BEANS PICKLED.</p> + +<p>Boil beans until tender, and then put into strong vinegar; add green +peppers to taste.</p> + + +<p class="sectionhead">STRING BEAN SALAD.</p> + +<p>Cook the beans in salted water, drain and season while warm with salt, +pepper, oil and vinegar. A little onion juice is an improvement. (See +<a href="#french_dressing">French Salad Dressing</a>.)</p> + + +<p class="sectionhead">STRING BEAN SOUP.</p> + +<p>Boil one pint of string beans cut in inch lengths, in one pint of veal +or celery stock and one pint of water, add a few slices of potatoes, a +stalk of tender celery chopped, half a small onion, two or three leaves +of summer savory and a clove. When soft rub through a sieve. Put in a +saucepan and cook together a tablespoonful of butter, a heaping +tablespoonful of flour and a pint of rich milk. Add this to the stock +and pulp, season with pepper and salt and serve.</p> + +<p><span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span></p> + + +<p class="sectionhead">WHITE NAVY BEANS CURRIED.</p> + +<p class="recipe">If the fresh kidney beans are not obtainable soak a pint of the dried +over night. Boil in two quarts of water for two hours or until tender. +Drain, when soft, and put into a saucepan with an ounce of butter, one +small onion chopped fine, one saltspoonful of salt and a +half-teaspoonful of curry powder. Toss the beans in this mixture for a +few moments over the fire; then mix smoothly a tablespoonful of flour +with a large cup of milk and season highly with a tablespoonful each of +chopped parsley, chopped bacon, tomato catchup and chutney, adding also +a saltspoonful of salt, and add to the beans; set the saucepan on the +back of the range and let the contents simmer three-quarters of an hour, +adding more milk if the curry becomes too thick. Serve with plain boiled +rice.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">BAKED BEETS.</p> + +<div class="figleft" style="width: 184px;"> +<img src="images/image09.jpg" width="184" height="264" alt="Beet" title="Beet" /> +</div> + +<p>Bake two large beets, take off the hard outside, and the inner part will +be surprisingly sweet. Slice and pour over a sauce made with two +tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of +salt and a dash of pepper.</p> + + +<p class="sectionhead">BEETS AND BUTTER SAUCE.</p> + +<p>Boil three or four beets until tender in fast boiling water, slightly +salted, which must entirely cover them. Then scrape off the skin, cut +the beets into slices, and the slices into strips. Melt an ounce of +butter, add to it a little salt, pepper, sugar and a teaspoonful of +vinegar. Pour over the beets and serve. A small minced onion added to +the sauce is sometimes considered an improvement.</p> + + +<p class="sectionhead">BEET SALAD.</p> + +<p>Slice cold boiled beets; cut into neat strips, and serve with white +crisp lettuce; pour over a mayonnaise dressing; or slice the beets and +put in layers with slices of hard boiled eggs, or, with new potatoes and +serve on lettuce with French dressing garnished with water cress.</p> + +<p><span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p> + + +<p class="sectionhead">SWEET PICKLED BEETS.</p> + +<p>Boil beets in a porcelain kettle till they can be pierced with a silver +fork; when cold cut lengthwise to size of a medium cucumber; boil equal +parts of vinegar and sugar, with a half tablespoonful of ground cloves +to a gallon of vinegar; pour boiling hot over the beets.</p> + + +<p class="sectionhead">SUGAR BEET PUDDING.</p> + +<p>The following recipe of Juliet Corson's was traveling the round of the +newspapers a few years ago:—Boil the beets just tender, peel and cut +into small dice. Take a pint of milk to a pint of beets, two or three +eggs well beaten, a palatable seasoning of salt and pepper and the least +grating of nutmeg; put these ingredients into an earthen dish that can +be sent to the table; bake the pudding until the custard is set, and +serve it hot as a vegetable. A favorite Carolina dish.</p> + +<div class="figcenter" style="width: 366px;"> +<img src="images/image10.jpg" width="366" height="295" alt="Kale" title="Kale" /> +</div> + + +<p class="sectionhead"><a name="borecole" id="borecole"></a>BOILED BORECOLE OR KALE.</p> + +<p>Use a half peck of kale. Strip the leaves from the stems and choose the +crisp and curly ones for use, wash through two waters and drain. Boil in +salted water twenty minutes, then pour into a colander and let cold +water run over it, drain and chop fine. Brown a small onion in a +tablespoonful of butter, and add the kale, seasoning with salt and +pepper, add a half teacupful of the water<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span> in which the kale was boiled, +and let all simmer together for twenty minutes. Just before taking from +the stove add a half cup of milk or cream, thickening with a little +flour. Let boil a moment and serve.</p> + + +<p class="sectionhead">KALE GREENS.</p> + +<p>These make excellent greens for winter and spring use. Boil hard one +half hour with salt pork or corned beef, then drain and serve in a hot +dish. Garnish with slices of hard boiled eggs, or the yolks of eggs +quirled by pressing through a patent potato masher. It is also palatable +served with a French dressing.</p> + + +<p class="sectionhead">KALE ON TOAST.</p> + +<p>Boil kale, mix with a good cream sauce and serve on small squares of +toast.</p> + + +<p class="sectionhead">BROCCOLI.</p> + +<p>Broccoli if not fresh is apt to be bitter in spite of good cooking. +Strip off all the side shoots, leaving only the top; cut the stalk close +to the bottom of the bunch, throw into cold water for half an hour, +drain, tie in a piece of cheese cloth to keep it from breaking and boil +twenty minutes in salted water. Take out carefully, place upon a hot +dish, pour over it a cream sauce and serve very hot; or it may be served +on toast.</p> + + +<p class="sectionhead">BRUSSELS SPROUTS.</p> + +<p>Wash in cold water, pick off the dead leaves, put them in two quarts of +boiling water, with a tablespoonful of salt, and a quarter teaspoonful +of bi-carbonate of soda. Boil rapidly for twenty minutes with the +saucepan uncovered, then drain in a colander, and serve with drawn +butter or a cream sauce.</p> + + +<p class="sectionhead">BOILED CABBAGE.</p> + +<div class="figleft" style="width: 273px;"> +<img src="images/image11.jpg" width="273" height="216" alt="Cabbage" title="Cabbage" /> +</div> + +<p>Slice a cabbage fine and boil in half water and half milk, when tender +add cream and butter. This is delicious.</p> + + +<p class="sectionhead">A CABBAGE CENTER PIECE.</p> + +<p>Take a head of cabbage, one that has been picked too late is best, for +the leaves open better then, and are apt to be slightly curled. Lay the +cabbage on a flat<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span> plate or salver and press the leaves down and open +with your hand, firmly but gently, so as not to break them off. When +they all lie out flat, stab the firm, yellow heart through several times +with a sharp knife, until its outlines are lost and then place flowers +at random all over the cabbage.</p> + +<p>Roses are prettiest, but any flower which has a firm, stiff stem, +capable of holding the blossom upright will do. Press the stems down +through the leaves and put in sufficient green to vary prettily. The +outer leaves of the cabbage, the only ones to be seen when the flowers +are in, form a charming background, far prettier than any basket.</p> + +<p class="recipe">Roses are best for all seasons, but autumn offers some charming +variations. The brilliant scarlet berries of the mountain ash or red +thorn mingled with the deep, rich green of feathery asparagus, make a +delicious color symphony most appropriate to the season.</p> + +<p class="attrib"><span class="smcap">G. L. Colbron.</span></p> + + +<p class="sectionhead">CREAM SLAW.</p> + +<p>Chop a crisp head of cabbage fine, place in the individual dishes in +which it is to be served; fill a cup with white sugar, moisten it with +vinegar, add a cup of sour cream beaten until smooth, mix thoroughly, +pour over the cabbage and serve at once.</p> + + +<p class="sectionhead">CABBAGE A LA HOLLAND.</p> + +<p>The following is a favorite dish in Holland:—Put together in a +saucepan, either porcelain or a perfect granite one, a small head of red +cabbage shredded, four tart apples peeled and sliced, one large +tablespoonful of butter or of drippings, a teaspoonful of salt, a half +teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew +over a slow fire at least three hours. Mix together one tablespoonful of +vinegar, a little flour and one tablespoonful of currant jelly, just +before taking from the fire add this mixture to the cabbage, boil up +once or twice and serve.</p> + + +<p class="sectionhead">RED CABBAGE PICKLE.</p> + +<p>This is an improvement on saur kraut. Slice a large red cabbage in fine +shreds, place on a large platter and sprinkle well with salt; allow it +to stand three days and then drain. Heat enough vinegar to cover it +nicely, and put in one ounce of whole spices, pepper, cloves, allspice +and mace. Put the cabbage into a stone jar, pour the boiling vinegar +upon it, cover and let stand three days.</p> + +<p><span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span></p> + + +<p class="sectionhead">CABBAGE PUDDING.</p> + +<p>Chop up small, enough white cabbage to fill a large baking pan when +done. Put it in a pot of boiling water that has been salted, let it boil +until tender, then drain thoroughly in a colander. In two quarts of the +cabbage stir half a pound of butter, salt and pepper to taste, one pint +of sweet cream and four eggs beaten separately. Add also, a pinch of +cayenne pepper; put in a pan and bake for half an hour.</p> + + +<p class="sectionhead">PURITAN CABBAGE.</p> + +<p class="recipe">Take half of a small very solid head of white cabbage, cut into eighths, +from top to stem, without cutting quite through the stem so that it does +not fall into pieces; cover with cold water for one hour; then immerse +it in a porcelain kettle of rapidly boiling water, into which has been +dropped a teaspoonful of salt and soda the size of a pea. Cover the +vessel well and continue boiling for five minutes; drain, cover again +with fresh boiling water and let boil for eight or ten minutes longer. +Take out of water, draining, flat side down, on a hot platter for a +moment. Then turn right side up, allowing the slices to spread apart a +little, and drop slowly over it the following sauce: One tablespoon +butter and two tablespoons sweet cream, melted together. Select and have +ready to use at once, eighteen or twenty plump, good sized oysters, +dried on a towel. Take a double-wire gridiron and butter it well; spread +the oysters carefully on one side of the gridiron and fold the other +side down over them. Have a clear fire and broil them quickly, first one +side, then the other, turning iron but once. Dot them over the hot +cabbage, giving all a faint dust of curry powder and two or three dashes +of white pepper. This is a most dainty and delicious dish.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">CABBAGE SALAD.</p> + +<p class="recipe">This salad requires about a pint and a half of chopped cabbage. The +cabbage should have the loose leaves removed, the stem cut out, and then +be laid in cold water twelve hours. Chop rather fine, pour over and mix +with it a boiled dressing. Heat three-quarters of a cup of milk and beat +two egg yolks with a fork. Mix with the egg a half-teaspoonful of +mustard, one half-teaspoonful of salt, a teaspoonful of granulated +gelatine that has been softened in a little cold water, a teaspoonful of +sugar and a few grains of cayenne. Cook a tablespoonful of butter and +flour together and<span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span> add half a cup of vinegar. Now cook the milk and egg +mixture together like a soft custard and combine with the other part. +This dressing, if sealed tight, will keep a long time. When the cabbage +and dressing are mixed, fill little individual molds and set away to +cool. After-dinner coffee cups, wet in cold water, make good molds. Bits +of red beet or half an olive put in the bottom of the mold before the +cabbage is put in will make a pretty garnish when the salad is turned +out.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">SOUR CABBAGE.</p> + +<p>Beat one half-cupful of sour cream until smooth, add three +tablespoonfuls of vinegar, and one beaten egg, pour over chopped cabbage +raw or boiled, and mix thoroughly. Serve on lettuce.</p> + + +<p class="sectionhead">STUFFED CABBAGE.</p> + +<p>Use a savoy cabbage, open up the leaves and wash thoroughly in cold +water, put in salted boiling water and boil five minutes, then take out +without breaking, and put in cold water. Make a stuffing of sausage +meat, and bread crumbs which have been moistened and squeezed. To a half +pound of sausage allow one egg, two tablespoonfuls of minced onion +browned in butter, a pinch of parsley and four tablespoonfuls of minced +cooked ham. Drain, and open up the cabbage to the center, between the +leaves put in a half teaspoonful of the stuffing, fold over two or three +leaves, put in again and so continue until the cabbage is filled. When +finished press it as firmly as the case will allow, tie up in a piece of +cheese cloth and put into boiling water; boil two hours. Serve the +cabbage in a deep dish and pour over a cream sauce.</p> + + +<p class="sectionhead">TURKISH CABBAGE.</p> + +<p>Prepare the cabbage as above for stuffing, then cut out the stalk +carefully. Cut each leaf in pieces about three inches square and fold +into it a forcemeat of some sort, or a highly seasoned vegetable +dressing. These little rolls are arranged in layers in a saucepan and +are held in place by the weight of a heavy plate; a broth is then turned +over them and they are boiled half an hour over a moderate fire. Serve +in a hot deep dish and pour over a good sauce made from the broth in +which they were cooked.</p> + +<p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p> + + +<p class="sectionhead">CARROTS A LA CREME.</p> + +<div class="figleft" style="width: 99px;"> +<img src="images/image12.jpg" width="99" height="250" alt="Carrot" title="Carrot" /> +</div> + +<p>Take a large bunch of very small new carrots, scrape them, tie them +loosely in a piece of coarse muslin and put into a saucepan almost full +of boiling water, to which has been added a small lump of beef drippings +and two ounces of salt. In about twenty minutes they will be tender, +when remove from the hot water and plunge for a moment in cold. Next +melt an ounce of butter in a saucepan and stir into this a dessert +spoonful of flour, a small quantity each of pepper, salt and cayenne, +also a little nutmeg and half a teacupful of cream. Remove the carrots +from the muslin, put them into the saucepan with the other ingredients +and let them simmer in them for a few minutes; then serve very quickly +while hot. Green peas and carrots mixed and dressed in this way make an +excellent variation.</p> + + +<p class="sectionhead">CARROTS A LA FLAMANDE.</p> + +<p>When par-boiled and drained, put the carrots into a saucepan with a +piece of butter, a small lump of sugar and as much water as may be +necessary for sauce; add some finely minced parsley and pepper and salt +to the taste. Let the carrots simmer until done (about fifteen minutes) +shaking them occasionally. Beat together the yolks of two eggs and two +tablespoonfuls of cream; stir this into the carrots off the fire and +serve.</p> + + +<p class="sectionhead">CARROT CROQUETTES.</p> + +<p class="recipe">Wash six small, fine-grained carrots and boil until tender. Drain and +mash them. To each cupful add one-half spoonful of salt and one-fourth +as much pepper, the yolks of two raw eggs, a grate of nutmeg and one +level teaspoonful of butter. Mix thoroughly and set away until cold. +Shape into tiny croquettes, dip in slightly beaten egg, roll in fine +bread crumbs and fry in smoking-hot fat.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">FRIED CARROTS.</p> + +<p>When the carrots are boiled tender, slice them lengthwise. Into a frying +pan put one tablespoonful of butter, and when very hot put in the +carrots; brown them lightly on both sides, sprinkle them with salt, +pepper and a little sugar and garnish with parsley.</p> + + +<p class="sectionhead">ESCALLOPED CARROTS.</p> + +<p class="recipe">Take six small fine-grained carrots and two small white onions, boil in +water until tender, from forty-five to sixty minutes, just enough water +to keep from burning. Do not scrape them, and the<span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span> flavor will be +retained; do not cover them and the color will be preserved. When the +onions are tender remove them. When the carrots are done peel them and +slice thin. Put in baking dish a layer of carrots, sprinkle with salt +and pepper and dots of butter. Proceed in this way until you have used +all the carrots. Moisten with a cup of new milk, into which a beaten egg +has been carefully stirred, and a good pinch of salt. Spread over the +top a layer of bread crumbs and bake until a nice brown.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">PRESERVED CARROTS.</p> + +<p>Scrape carrots clean, cut into small pieces and boil with sufficient +cold water to cover them. Boil until tender, and put through the +colander, weigh the carrots, add white sugar pound for pound and boil +five minutes. Take off and cool. When cool add the juice of two lemons +and the grated rind of one, two tablespoonfuls of brandy and eight or +ten bitter almonds chopped fine to one pound of carrot. Stir all in well +and put in jars.</p> + + +<p class="sectionhead">CARROT SOUP.</p> + +<p>Boil a pint of carrots with a piece of butter about as large as a walnut +and a lump of sugar until they are tender. Press through a colander and +put into a pint of boiling milk, thickened with a tablespoonful each of +butter and flour, dilute this with soup stock or chicken broth, and just +before taking up add the yolks of two eggs well beaten and two +tablespoonfuls of cream.</p> + + +<p class="sectionhead">BAKED CAULIFLOWER.</p> + +<div class="figleft" style="width: 271px;"> +<img src="images/image13.jpg" width="271" height="261" alt="Cauliflower" title="Cauliflower" /> +</div> + +<p>Boil cauliflower in salt water, separate into small pieces, and put in a +baking dish, make a cream sauce and pour over it. Cover the mixture with +bread crumbs, dot with butter and bake a light brown.</p> + + +<p class="sectionhead">BOILED CAULIFLOWER WITH WHITE SAUCE.</p> + +<p>Cut off the stem close to the bottom of the flower and pick off the +outer leaves. Wash well in cold water and let it lie in salt and water +top<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span> downward for an hour to remove any insects which may be in the +leaves. Then tie in a cheese cloth or salt bag to prevent its going to +pieces, and put, stem downward, in a kettle of boiling water with a +teaspoonful of salt. Cover and boil till tender, about half an hour. +Lift it out carefully, remove the cloth and arrange, stem downward, in a +round, shallow dish. Pour over it a cream sauce.</p> + + +<p class="sectionhead">FRIED CAULIFLOWER.</p> + +<p>Take cauliflower cooked the day before, divide into small tufts, dip in +egg and roll in cracker or bread crumbs, or make a batter in the +proportion of one egg, two tablespoonfuls of milk and one tablespoonful +of flour. Beat the eggs very light before adding to the milk and flour, +and into this dip the cauliflower. Have the butter boiling hot in the +frying pan, put in the cauliflower and fry a light brown, garnish with +parsley.</p> + + +<p class="sectionhead">PICKLED CAULIFLOWER.</p> + +<p>Boil the cauliflower not too soft and break up into small tufts. Drain +and put into bottles with horse-radish, tarragon, bay leaves and grains +of black pepper. Pour over good cider vinegar and cork the bottle +tightly.</p> + + +<p class="sectionhead">CAULIFLOWER SALAD.</p> + +<p>This salad is what Mrs. Rorer terms delicious served with her favorite +French dressing. Take a head of cauliflower and boil in a piece of fine +cheesecloth. Remove from the cloth, drain and sprinkle over it two +tablespoons of lemon juice or vinegar and stand aside to cool. At +serving time break the head apart into flowerets, arrange them neatly on +a dish; sprinkle over a little chopped parsley or the wild sorrel; cover +with French dressing made as follows; put a half-teaspoon of salt and as +much white pepper into a bowl; add gradually six tablespoons of olive +oil. Rub until the salt is dissolved, and then add one tablespoon of +vinegar or lemon juice. Beat well for a moment and it is ready to use. +It is much better if used at once.</p> + + +<p class="sectionhead">CAULIFLOWER SOUP.</p> + +<p>Boil a head of cauliflower in water, or if convenient in soup stock or +chicken broth. If water is used add an onion. Lift out the cauliflower, +lay aside one half-pint of tufts. Mash the rest through a sieve using +the water in which it was boiled to press it through. Put one large +tablespoonful of butter over the fire in a saucepan and when melted stir +in a large tablespoon of flour. Stir this into the puree until of a +creamy consistency, add a pint of<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span> hot milk, a beaten egg, salt and +pepper to taste and a little grated nutmeg if liked. Add the reserved +tufts, simmer five minutes and serve.</p> + + +<p class="sectionhead">CAULIFLOWER AND TOMATO SOUFFLE.</p> + +<p>Boil cauliflower in salted water until tender, then drain and separate +into tufts. Put in a buttered baking dish a layer of tufts, then a layer +of tomatoes, salt and pepper the tomatoes. Continue these alternate +layers until the dish is full. Make a boiled sauce of two tablespoonfuls +of butter, one and one half-tablespoonfuls of flour, one cup of milk, +and the yolks of two eggs, lastly add three tablespoonfuls of grated +cheese and the beaten whites of the two eggs. Pour into the baking dish +and cover all with a layer of bread crumbs dotted with bits of butter. +Bake one half hour.</p> + + +<p class="sectionhead">TO CRISP CELERY.</p> + +<div class="figleft" style="width: 211px;"> +<img src="images/image14.jpg" width="211" height="302" alt="Celery" title="Celery" /> +</div> + +<p>Let it lie in ice water two hours before serving. To fringe the stalk, +stick several coarse needles into a cork and draw the stalk half way +from the top several times, and lay in the refrigerator to curl and +crisp.</p> + + +<p class="sectionhead">CELERY A LA VERSAILLES.</p> + +<p>Cleanse two or three heads of well-blanched celery and trim them nicely, +leaving on just as much of the stalk as is tender; parboil the vegetable +in well-salted water, then rinse in cold water and drain on a sieve. +Have about a pint of boiling white stock ready in a saucepan, lay in the +celery, with a large onion cut in quarters and a good seasoning of salt +and pepper, and cook very gently until the celery is quite tender, then +drain the vegetable carefully on a napkin so as to absorb the moisture, +and cut each head into quarters lengthwise. Fold the pieces into as neat +a shape as possible and make them even in size; mask them entirely over +with thick bechamel sauce and allow this latter to stiffen; then dip the +pieces in beaten egg, roll thickly in fine white bread crumbs, and fry +in boiling fat. When sufficiently browned, drain on blotting-paper, and +pile up high in the center of a hot dish covered with a napkin. Garnish +with sprigs of fried parsley and serve.</p> + +<p><span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span></p> + + +<p class="sectionhead">CELERY-POTATO CROQUETTES.</p> + +<p class="recipe">To a pint of mashed potatoes add half a teacup of cooked celery, season +with a tablespoon of butter, half a teaspoon of salt, a dash of white +pepper; add the yolk of one egg. Roll in shape of a small cylinder three +inches long and one and a fourth inches thick. Dip them in the beaten +white of egg, roll in cracker or bread crumbs and fry.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">CELERY AU GRATIN.</p> + +<p class="recipe">Wash and trim four heads of celery; set in a stewpan with a teaspoonful +of vinegar, salt and cold water; boil until tender and drain dry. Make +some sauce with a tablespoonful of butter, the same quantity of flour +and half a pint of milk. Cook while stirring till it thickens; add the +yolk of one egg and a tablespoonful of grated cheese; stir the sauce, +but do not let it boil. Arrange the celery in a pie dish, sprinkle bread +crumbs over and little bits of butter; cover with sauce and brown in the +oven. Serve in the dish in which it is cooked.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">CELERY SALAD.</p> + +<p>Take the inner and tenderest heads of three stalks of celery, cut them +into strips an inch long and about the thickness of young French beans. +Rub the salad bowl lightly with shallot. Mix the yolks of two hard +boiled eggs with three tablespoonfuls of salad oil, one of tarragon +vinegar, a little mustard and pepper and salt to taste. Add the celery +to this sauce, toss well with two silver forks, garnish with slices of +hard boiled eggs. If you have any cold chicken or turkey, chop it up, +and mix with some of above in equal proportions; or a few oysters will +be a great addition.</p> + + +<p class="sectionhead">STEWED CELERY.</p> + +<p>After celery is cut up and soaked in cold water for fifteen minutes, +then cooked until tender, it must be drained in the colander, thrown +into cold water to blanch and become firm, and then thoroughly heated in +a white sauce. If the cold bath is neglected the result will be flat and +discolored instead of white and crisp.</p> + + +<p class="sectionhead">CELERY SOUP.</p> + +<p>The ingredients are two heads of celery, one quart of water, one quart +of milk, two tablespoonfuls of flour, one teaspoonful of salt, two +tablespoonfuls of butter and a dash of pepper. Wash and scrape celery +and cut in half inch pieces, put in boiling water and cook until soft. +Mash the celery in the water in which it is boiled<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span> and add salt and +pepper. Let the milk come to a boil; cream together the butter and flour +and stir the boiling milk into it slowly; then add celery and strain +through a sieve mashing and pressing with the back of a spoon until all +but the tough fibres of the celery are squeezed through. Return the soup +to the fire and heat until it is steaming when it is ready to serve.</p> + + +<p class="sectionhead">BOILED CELERIAC.</p> + +<p>Pare the roots and throw them into cold water for one half hour. Cut +into squares, boil in salted water until tender and serve with a butter +or cream sauce.</p> + + +<p class="sectionhead">CELERIAC SALAD.</p> + +<p>Boil the roots in salted water, throw into cold water and peel; slice, +serve on lettuce leaves and pour over a French or mayonnaise dressing. +(See <a href="#SALAD_DRESSING">Salad Dressing</a>.)</p> + + +<p class="sectionhead">CHERVIL SALAD.</p> + +<p>Clean the leaves thoroughly in cold water and shake to drain. Serve with +French salad dressing. The leaves are aromatic and are used for +seasoning dressings, salads, sauces and soups and also for garnishes.</p> + + +<p class="sectionhead">CREAM CHICORY.</p> + +<p class="recipe">Clean well and boil several heads of chicory, drain and cool; squeeze +out the water from the chicory and mince it; melt some butter in a +saucepan and cook until the moisture has evaporated; sprinkle with flour +and add hot milk; boil up stirring all the time; season, and cook on +back of the stove fifteen minutes; serve with croutons or bits of toast.</p> + +<p class="attrib"><span class="smcap">French Recipe.</span></p> + + +<p class="sectionhead">CHICORY SALAD.</p> + +<p class="recipe">Wash and shake well; select the white leaves and cut in one or two inch +lengths. In the salad bowl mix the oil, salt and vinegar then add the +chicory and mix vigorously with a wooden fork and spoon; add the vinegar +sparingly—1<span class="hidespace"> </span><span class="num">1</span>/<span class="den">2</span> tablespoons of vinegar to 6 of oil. A crust of bread +rubbed with garlic is usually added, but the bowl itself may be slightly +rubbed with a cut clove.</p> + +<p class="attrib"><span class="smcap">French Recipe.</span></p> + + +<p class="sectionhead">CITRON PRESERVES.</p> + +<p>Select sound fruit, pare and divide them into quarters, and cut each +quarter into small pieces, take the seeds out carefully; the slices may +be left plain or may be cut in fancy shapes, notching the edges nicely, +weigh the citron, and to every pound of fruit allow a pound of sugar. +Boil in water with a small piece of alum until<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span> clear and tender; then +rinse in cold water. Boil the weighed sugar in water and skim until the +syrup is clear. Add the fruit, a little ginger root or a few slices of +lemon, boil five minutes and fill hot jars. Seal tightly.</p> + + +<p class="sectionhead">CITRON PUDDING.</p> + +<p>Cream together half a cup of butter and one cup of sugar; add the well +beaten yolks of five eggs, the juice and grated peel of one lemon, and +whip until very light, then add the whites beaten to a froth alternately +with two full cups of flour, through which must be sifted two even +teaspoonfuls of baking powder. Butter a mold lavishly, line it with +strips of preserved citron, using a quarter of a pound for a pudding of +this size, put in the batter, cover and set in a pan with boiling water +in a good oven. Keep the pan nearly full of boiling water and bake +steadily one and one half hours. Dip the mold in cold water, turn out +upon a hot dish, and eat at once with any kind of sweet pudding sauce. +The mold must not be filled more than two thirds full, in order to give +the pudding a chance to swell.</p> + + +<p class="sectionhead">SWEET PICKLED CITRON.</p> + +<p>One pound of sugar and one quart of vinegar (if too strong dilute with +water) to every two pounds of citron. Boil the vinegar, sugar and spices +together and skim well. Then add the citron and cook until about half +done. Use spices to suit taste.</p> + + +<p class="sectionhead">CORN CHOWDER.</p> + +<p class="recipe">Chop fine one-quarter pound of salt pork, put in a kettle, and when well +tried out add two white onions sliced thin. Brown lightly, then add one +pint of raw diced potatoes, one can of corn, chopped fine, and +sufficient boiling water to cover. When the potatoes are tender stir in +two tablespoonfuls of flour, blended with one of butter, one teaspoonful +of salt and saltspoonful of white pepper and one quart of boiling milk. +Simmer five minutes longer, add one cupful of hard crackers, broken into +bits, and serve.</p> + +<p class="attrib"><span class="smcap">Miss Bedford.</span></p> + + +<p class="sectionhead">CHICKEN WITH CORN OYSTERS.</p> + +<p class="recipe">Clean and joint a chicken, one weighing about three pounds, as for +fricassee. Wipe each piece with a damp cloth, dip in slightly beaten +egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish, +and bake in a very hot oven for forty-five minutes, basting every ten +minutes with melted butter. While the chicken is baking chop one cup +full of cold boiled corn fine, add to it one beaten egg,<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> one-quarter of +a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two +tablespoonfuls of flour and one-quarter of a teaspoonful of baking +powder. Heat one tablespoonful of drippings in a pan, drop the batter in +in spoonfuls, and brown quickly on both sides. Prepare a sauce with one +tablespoonful of butter, blended with one of flour and one cupful of +chicken stock (made from the neck and wing tips), one-half of a cupful +of cream, one teaspoonful of lemon juice, a saltspoon of salt, +one-quarter as much pepper and the yolks of two eggs. Do not add the +eggs and cream until just before it is taken from the fire. Arrange on a +warm, deep platter. Garnish with the corn oysters and sprigs of parsley. +Serve the sauce in a boat.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">CREAM OF CORN.</p> + +<p class="recipe">Use one can of corn for one quart of soup. Crush it thoroughly with +pestle or potato-masher to free the pulp from the tough outside coating; +rub through a fine colander, then through a sieve. Add one teacupful of +cream to the strained pulp and enough milk to make a quart altogether. +Put in a dash of cayenne pepper, a piece of butter the size of a +filbert, and salt to taste—it requires a surprising amount of salt to +bring out the flavor. Use a double boiler as it burns easily. Serve very +hot stirring well before taking up.</p> + +<p class="attrib"><span class="smcap">Mrs. Thompson.</span></p> + + +<p class="sectionhead">GREEN CORN FRITTERS.</p> + +<p>Cut the corn from three good sized ears and chop it slightly. Add one +well beaten egg, one-half cup of milk, one tablespoonful of sugar, +one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and +flour enough to make a thin batter. Put one teaspoonful of baking powder +in the flour, fry to a golden brown in boiling fat.</p> + + +<p class="sectionhead">CORN OMELET.</p> + +<p>Take cold boiled corn and after cutting the grains through the middle, +scrape it from the cob. Make a plain omelet, and have the corn with very +little milk heating in a saucepan, seasoning to taste. When the omelet +is ready to turn, put the corn by spoonfuls over half the top, and fold +the omelet over. Serve at once.</p> + + +<p class="sectionhead">GREEN CORN PUDDING.</p> + +<p>Take one dozen ears of tender corn; grate them; then add one quart of +sweet milk thickened with three tablespoonfuls of flour made free from +lumps, a full tablespoonful of butter, four eggs, and pepper<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span> and salt +to taste. Butter an earthen baking dish and pour into it this mixture. +Bake one and one-half hours. This is to be served as a vegetable, though +with the addition of sugar and a rich sauce it can be used as a dessert.</p> + + +<p class="sectionhead">CORN SOUP.</p> + +<p>Take three ears of corn, remove the corn from the cob and boil the cobs +in three pints of soup stock or water very slowly one half hour. Remove +the cobs, put in the corn and boil twenty minutes, then rub the corn +through a sieve and add salt and pepper to taste. Boil up again and stir +into the soup a tablespoonful of flour and butter mixed. When it +thickens add one cupful of boiling milk. Let this new mixture come to a +boil, add one well beaten egg and serve.</p> + + +<p class="sectionhead">CORN VINEGAR.</p> + +<p>Add to one gallon of rain water one pint of brown sugar or molasses and +one pint of corn off the cob. Put into a jar, cover with a cloth, set in +the sun, and in three weeks you will have good vinegar. Most people +prefer it to cider vinegar.</p> + + +<p class="sectionhead">CORN SALAD.</p> + +<p>Corn salad makes a most refreshing salad in winter and spring as a +substitute for lettuce. Serve with French dressing. It is also used as +greens and is cooked like spinach.</p> + + +<p class="sectionhead">CRESS.</p> + +<div class="figleft" style="width: 315px;"> +<img src="images/image15.jpg" width="315" height="171" alt="Cress" title="Cress" /> +</div> + +<p>Water cress has a pleasant and highly pungent flavor that makes it +valuable as a salad or garniture. Tear water cress apart with the +fingers and put them loosely in a bowl to clean; use cold water; break +off the roots, do not use a knife; dress with salt, vinegar, and a +little powdered sugar. Some send them to the table without any dressing +and eat them with a little salt.</p> + + +<p class="sectionhead">CUCUMBER AND CRESS SALAD.</p> + +<p class="recipe">Pare two cucumbers and cut them into quarters, lengthwise, then into +half-inch pieces. Pick over, wash and drain a pint of fresh cress, and +dry in a cloth. Add the cucumbers; mix and turn<span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span> into the salad-bowl and +pour over a French dressing, made by mixing together four tablespoonfuls +of olive oil, one-quarter of a teaspoonful of salt, and the same of +white pepper, then dropping in, while stirring quickly, one +tablespoonful of tarragon or plain vinegar, or lemon juice.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">WATER CRESS SOUP.</p> + +<p class="recipe">Look over carefully one large bunch of water cress and chop it fine. +Melt one large tablespoonful of butter in a granite stew-pan, add the +cress and one teaspoonful of lemon juice. Cook about ten minutes, until +the cress is tender. Do not let it burn. Add one egg, well beaten, with +one heaping teaspoonful of flour, also one saltspoonful of salt and two +dashes of pepper. Then pour in three pints of well-flavored soup stock. +Let boil five minutes longer and serve with croutons.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">WATERCRESS AND WALNUT SALAD.</p> + +<p class="recipe">Crack fifty walnuts and remove the meats as nearly as possible in +unbroken halves. Squeeze over them the juice of two large lemons, or +three small ones, and leave them for several hours, or a day if +convenient. Just before dinner pick over in a cool place one quart of +watercress, wash it carefully and drain on a napkin. At the last moment +drench the cress with French dressing, spread the nuts over it, give +them a generous sprinkling of the dressing and serve.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">BOILED CUCUMBERS.</p> + +<p>Peel the cucumbers unless very young and tender, put into boiling salted +water, and when boiled throw them into cold water to firm them. When +ready for use, heat them in butter quickly without frying them, season +with salt and pepper, pour over any good sauce and serve. Ripe cucumbers +can be treated quite similarly unless the seeds are tough, if they are, +mash the cucumbers through a sieve and serve with butter, pepper and +salt.</p> + + +<p class="sectionhead">CUCUMBER CATSUP.</p> + +<p>Take twelve large, full-grown cucumbers and four onions. Peel the +cucumbers and take the skin off the onions; grate them, and let the pulp +drain through a sieve for several hours, then season highly with salt +and pepper, and add good cider vinegar until the pickle tastes strongly +of it, and it rises a little to the top. Put it in jars or wide-mouthed +bottles, and cork or seal them so as to be airtight. The pickle tastes +more like the fresh cucumber than anything else, and will pay for the +making.</p> + +<p><span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span></p> + + +<p class="sectionhead">FRIED CUCUMBER.</p> + +<p>Boil a good-sized cucumber till nearly soft in milk and water flavored +slightly with onion. Remove and drain dry, cut it up into slices when +cold and brush each slice, which should be about a third of an inch +thick, with egg, and dip in bread crumbs or make a batter and dip each +slice in this, after which fry in butter till amber brown. To be served +in the center of a hot dish with mashed potatoes round.</p> + + +<p class="sectionhead">CUCUMBER MANGOES. <span style="font-weight: normal;">(See <a href="#MANGOES">Mangoes</a>.)</span></p> + + +<p class="sectionhead">CUCUMBER A LA POULETTE.</p> + +<p class="recipe">Pare and cut in slices three good-sized cucumbers; cover with water and +let soak for half an hour, then drain and dry on a cloth. Put in a +saucepan with two tablespoonfuls of butter and fry over a moderate fire +without browning for five minutes. Add one scant tablespoonful of flour, +and, when well mixed, one and one-half cupfuls of chicken or veal broth. +Simmer gently for twenty minutes, season with a small teaspoonful of +salt, a saltspoonful of pepper and half a teaspoonful of sugar; draw the +pan to one side, add the beaten yolks of two eggs and one tablespoonful +of finely chopped parsley. Take from the fire as soon as thickened, +being careful not to allow the sauce to boil again.</p> + +<p class="attrib"><span class="smcap">Marion C. Wilson.</span></p> + + +<p class="sectionhead">CUCUMBER SALAD.</p> + +<p>Peel the cucumbers, slice as thin as possible, cover with salt, let +stand one hour covered, then put in colander and let cold water run over +them until all the salt is off. Make a bed of cress or lettuce leaves +and pour over French dressing; or prepare as above, pour over vinegar, +give a little dash of cayenne pepper and add sour cream. Cucumbers +sliced very thin with a mayonnaise dressing make a very excellent +sandwich filling.</p> + + +<p class="sectionhead">CUCUMBER SALAD CUPS.</p> + +<p>Choose medium sized cucumbers, pare carefully and cut off the two ends, +cut them in halves lengthwise, take out the seeds and put the cucumbers +into ice water for two hours. When ready for use wipe the cucumbers dry, +set them on a bed of lettuce leaves, asparagus leaves, cress, parsley or +any other pretty garniture, and fill the shells with lobster, salmon or +shrimp salad, asparagus, potato or vegetable salad, mix with mayonnaise +before stuffing and put a little more on top afterwards.</p> + +<p><span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span></p> + + +<p class="sectionhead">STUFFED CUCUMBERS.</p> + +<p>Choose medium sized cucumbers, pare, cut off one or both ends, extract +the seeds, boil from three to five minutes, drain and throw into cold +water to firm, drain again and fill the insides with chicken or veal +forcemeat; line a pan with thin slices of pork, on which set the +cucumbers, season with salt and pepper and a pinch of marjoram and +summer savory, baste with melted butter, or gravy, chicken gravy is the +best, cover with a buttered paper and let bake. Or stuff with a sausage +forcemeat, make a bed for the cucumbers of chopped vegetables and +moisten with stock or water; or fill with a tomato stuffing as for +stuffed tomatoes, baste often with butter, or a nice gravy, put over a +buttered paper and bake until done, in about fifteen or twenty minutes. +The Chicago Record gave the following recipe for cucumbers stuffed with +rice:—Pare thinly five five-inch cucumbers. Cut off one end and remove +the pulp, leaving a thick solid case, with one thick end. Season one cup +of hot boiled rice, salted in cooking, with a tablespoonful of butter, a +"pinch" each of marjoram and summer savory, saltspoonful of grated +nutmeg, four shakes of cayenne and a tablespoonful of lemon juice. Fill +the cucumbers with this mixture; replace the end, fastening it with +small skewers; place in a pan of boiling water, salted, in which are two +bay leaves and a clove of garlic, and boil for ten minutes or until +tender. Drain and serve covered with a cream sauce.</p> + + +<p class="sectionhead">DANDELIONS.</p> + +<p>Use the dandelions in the early spring when they are young and tender. +They take the place of spinach and are treated the same. (See <a href="#spinach">Spinach</a>.) +Dandelions may be used as a salad with a French dressing.</p> + + +<p class="sectionhead">EGG PLANT CROQUETTES.</p> + +<div class="figleft" style="width: 131px;"> +<img src="images/image16.jpg" width="131" height="161" alt="Eggplant" title="Eggplant" /> +</div> + +<p>Peel, slice and boil until tender, mash and season with pepper and salt; +roll crackers or dry bread, and stir into it until very thick. Make into +croquettes or patties; fry in hot lard or with a piece of salt pork.</p> + + +<p class="sectionhead">ESCALLOPED EGG PLANT.</p> + +<p>1 egg plant, 2 tablespoonfuls butter, one teaspoonful salt, <span class="num">1</span>/<span class="den">3</span> +teaspoonful pepper, 1 egg, 4 tablespoonfuls grated cheese, 1 +tablespoonful Worcestershire sauce, 3 tablespoonfuls bread crumbs.</p> + +<p class="recipe">One good sized perfect egg plant. Let stand in cold water one<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span> hour. Do +not remove skin, but put the egg plant whole in a deep kettle of boiling +water, cover, and cook thirty minutes, or until tender. Be careful not +to break the skin while cooking. Drain on large platter and cool. Cut in +half and turn cut surfaces to platter while removing skin with knife and +fork. Egg plant discolors readily, also stains easily; so, keep covered +from the air when not preparing it. Use silver knife and fork for +chopping; porcelain frying pan for seasoning process and an earthen dish +for baking if you desire best results. Chop the plant moderately fine, +season with salt and pepper and simmer in two tablespoonfuls of butter +over a slow fire for ten minutes, keeping it closely covered. Add one +tablespoonful of Worcestershire Sauce after taking from the fire, and +divide the mixture into two equal portions. Put the first half into a +hot buttered baking dish; sprinkle over it one half of the grated cheese +and one tablespoonful of bread crumbs. Stir one well beaten egg into the +second portion; add to the first, cover with remainder of cheese and +finish with two tablespoonfuls of bread crumbs. Bake in moderately hot +oven for twenty minutes. Cover the dish for first five minutes, or until +the bread crumbs shall have lightly browned. Serve hot as an entree, +with or without tomato sauce, according to taste.</p> + +<p class="attrib"><span class="smcap">Alice Carey Waterman.</span></p> + + +<p class="sectionhead">FRIED EGG PLANT.</p> + +<p class="recipe">Select a plant not too large or old. Cut in slices one fourth of an inch +thick, and lay in weak salt water over night. In the morning remove the +purple rind and wipe dry, dip in beaten egg, then in fine bread crumbs +or cracker dust; fry on the griddle or in a spider in hot butter and +drippings until a nice brown. It must cook rather slowly until +thoroughly soft, otherwise it is unpalatable.</p> + +<p class="attrib"><span class="smcap">Mrs. Mallory.</span></p> + +<p>They can be more daintily fried if they are steamed first, in which case +the slices should be cut one inch thick and should lie in salt and water +two hours before frying. Crumbs sifted through a coarse sieve are an +improvement.</p> + + +<p class="sectionhead">STUFFED EGG PLANT</p> + +<p class="recipe">Choose four rather small egg plants and cut in halves; with a spoon +scoop out a part of the flesh from each half, leaving a thin layer +adhering to the skin. Salt the shells and drain; chop the flesh. Mince +two or three onions, brown with a little butter, mix with the flesh of +the egg plant, and cook away the moisture; add some chopped mushrooms, +parsley and lastly an equal quantity of bread<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span> crumbs. Season with salt +and pepper, remove from the fire and thicken with yolks of eggs. Now +fill the shells, dust with bread crumbs, put in a baking-pan and +sprinkle with olive oil, or bits of butter and bake.</p> + +<p class="attrib"><span class="smcap">French Recipe.</span></p> + + +<p class="sectionhead">ENDIVE SALAD.</p> + +<p>Endive is wholesome and delicate. If the curled endive be prepared, use +only the yellow leaves, removing the thick stalks and cutting the small +ones into thin pieces; the smooth endive stalk as well must be cut fine. +It may be mixed with oil, vinegar, salt and pepper, and a potato mashed +fine, or with sour cream mixed with oil, vinegar and salt. When mixed +with the last dressing it is usually served with hot potatoes. Endive +may also be used as spinach. (See <a href="#spinach">Spinach</a> Recipes.)</p> + + +<p class="sectionhead"><a name="flower_salad" id="flower_salad"></a>A FLOWER SALAD.</p> + +<p class="recipe">The most beautiful salad ever imagined is rarely seen upon our tables, +although the principal material for its concoction may be grown in the +tiniest yard. Any one who has tried growing nasturtiums must admit that +they almost take care of themselves, and if the ground is enriched but a +little their growth and yield of blossom is astonishingly abundant. It +is these same beautiful blossoms that are used in salad, and, as if +nature had surmised that their beauty should serve the very practical +end of supplying the salad bowl, the more one plucks these growing +flowers, the greater number will a small plant yield. The pleasant, +pungent flavor of these blossoms would recommend them, aside from their +beauty, and when they are shaken out of ice-cold water with some bits of +heart lettuce, they, too, become crisp in their way. One of the +prettiest ways of arranging a nasturtium salad is to partly fill the +bowl with the center of a head of lettuce pulled apart and the blossoms +plentifully scattered throughout. Prof. Blot, that prince of +saladmakers, recommends the use of the blossoms and petals (not the +leaves) of roses, pinks, sage, lady's slipper, marshmallow and +periwinkle, as well as the nasturtium, for decorating the ordinary +lettuce salad, and reminds his readers that roses and pinks may be had +at all seasons of the year. In summer the lovely pink marshmallow is to +be found wild in the country places near salt water; so abundant are +these flowers in the marshes (hence the name) and so large are the +petals that there need be no fear of robbing the flower vases to fill +the salad bowl. These salads should be dressed at the table by the +mistress, as, of course, a little wilting is sure to follow if the +seasoning has been applied for any length of time. A French dress<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span>ing is +the best, although a mayonnaise may be used if preferred. Opinions +differ greatly as regards the proportions of the former, but to quote +Blot again, the proper ones are two of oil to one of vinegar, pepper and +salt to taste. If the eye is not trained to measure pepper and salt and +the hostess is timid about dressing a salad, let her have measured in a +pretty cut-glass sprinkler a teaspoon of salt and half of pepper mixed, +for every two of oil. For a small salad the two of oil and one of +vinegar will be sufficient; measure the saltspoon even full of oil, +sprinkle this over the salad, then half the salt and pepper; toss all +lightly with the spoon and fork, then add the other spoonful of oil, the +vinegar and the remainder of the salt and pepper; toss well and serve. +How simple, and yet there are women who never have done the graceful +thing of dressing lettuce at the table.</p> + +<p class="attrib"><span class="smcap">Rebecca Underwood.</span></p> + +<p>Potatoes and tomatoes in alternate layers may take the place of lettuce. +Just before serving toss all together.</p> + + +<p class="sectionhead">FLOWER SANDWICHES.</p> + +<p class="recipe">Make a filling of two-thirds nasturtium blossoms, one third leaves, lay +on buttered bread, with buttered bread on top, sandwich style.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">PRESERVED ROSE LEAVES.</p> + +<p class="recipe">Put a layer of rose leaves in a jar and sprinkle sugar over them, add +layers sprinkled with sugar as the leaves are gathered until the jar is +full. They will turn dark brown and will keep for two or three years. +Used in small quantities they add a delightful flavor to fruit cake and +mince pies.</p> + +<p class="attrib"><span class="smcap">Mrs. Rollins.</span></p> + + +<p class="sectionhead">SACHET POWDERS.</p> + +<p class="recipe">In making sachet powders one general direction must be borne in +mind—each ingredient must be powdered before mixing. Potpourri should +be made before the season of outdoor flowers passes. Pluck the most +fragrant flowers in your garden, passing by all withered blossoms. Pick +the flowers apart, placing the petals on plates and setting them where +the sun can shine upon them. Let the petals thus continue to dry in the +sun for several days. Each flower may be made into potpourri by itself, +or the different flowers may be mixed in any variety and proportion that +pleases the maker. Flowers which have little or no scent should be left +out. When the leaves are well dried sprinkle them with table salt. Do +not omit this, as it is important. The right proportion is about two +ounces of the salt to each pound of leaves. If also two ounces of +powdered<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span> orris root is added and well mixed in with the dried petals +the fragrance and permanence are improved. Now the potpourri is ready to +put in the jars that are sold for that purpose.</p> + +<p class="attrib"><span class="smcap">H. J. Hancock.</span></p> + + +<p class="sectionhead">VIOLET MARMALADE.</p> + +<p class="recipe">Crush three pounds of violets to a pulp; in the meantime boil four +pounds of sugar, take out some, blow through it, and if little flakes of +sugar fly from it, it is done. Add the flowers, stir them together; add +two pounds of apple marmalade, and when it has boiled up a few times, +put the marmalade into jars.</p> + +<p class="attrib"><span class="smcap">The Cook's Own Book.</span></p> + + +<p class="sectionhead">GARLIC BUTTER SAUCE.</p> + +<p>Bruise half a dozen cloves of garlic, rub them through a fine sieve with +a wooden spoon; mix this pulp with butter and beat thoroughly, put in a +wide mouthed bottle and keep for further use.</p> + + +<p class="sectionhead">GROUND CHERRY PUDDING.</p> + +<p class="recipe">Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot +with bits of butter and cover with a soft batter made of one cup milk, +one egg, one tablespoonful butter, two teaspoonfuls baking powder and a +half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This +fruit is so easily raised, so prolific and so delicious, used in various +ways, that I wonder it is not more widely known and used. For pies, +preserves, puddings and dried, to put in cake, it is inferior to none. +It will keep a long time in the husks in a dry place. It will flourish +in the fence corners or any out-of-the-way place, and seems to prefer a +poor soil and neglect.</p> + +<p class="attrib"><span class="smcap">Harriet I. Mann.</span></p> + + +<p class="sectionhead">HERBS.</p> + +<p>Whether food is palatable or not largely depends upon its seasoning. +Good, rich material may be stale and unprofitable because of its lack, +while with it simple, inexpensive foods become delicious and take on the +appearance of luxuries. A garden of herbs with its varying flavors is a +full storehouse for the housekeeper, it gives great variety to a few +materials and without much expense of money, time or space as any little +waste corner of the garden or even a window box, will afford a fine +supply. Besides use as flowers the young sprouts of most of the herbs +are available as greens or salads, and are excellent with any plain +salad dressing; among them might be mentioned mustard, cress, chervil, +parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, +tarragon and fennel. Many of these herbs are ornamental and make +beautiful<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span> garnishes, or are medicinal and add to the home pharmacy. +Though not equally good as the fresh herbs, yet dried ones hold their +flavors and do excellent service. Just before flowering they should be +gathered on a sunshiny day and dried by artificial heat, as less flavor +escapes in quick drying. When dry, powder them and put up in tin cans, +or glass bottles, tightly sealed and properly labeled. Parsley, mint and +tarragon should be dried in June or July, thyme, marjoram and savory in +July and August, basil and sage in August and September.</p> + +<p><b>Anise.</b>—Anise leaves are used for garnishing, and the seeds for +seasoning, also are used medicinally.</p> + +<p><b>Balm.</b>—Balm leaves and stems are used medicinally and make a beverage +called Balm Wine. A variety of cat-mint called Moldavian balm is used in +Germany for flavoring food.</p> + +<p><b>Basil.</b>—Sweet basil an aromatic herb is classed among the sweet herbs. +It is used as seasoning in soups, sauces, salads and in fish dressings. +Basil vinegar takes the place in winter of the fresh herb.</p> + +<p><b>Basil Vinegar.</b>—In August or September gather the fresh basil leaves. +Clean them thoroughly, put them in a wide mouthed bottle and cover with +cider vinegar, or wine for fourteen days. If extra strength is wanted +draw off the vinegar after a week or ten days and pour over fresh +leaves; strain after fourteen days and bottle tightly.</p> + +<p><b>Borage.</b>—Its pretty blue flowers are used for garnishing salads. The +young leaves and tender tops are pickled in vinegar and are occasionally +boiled for the table. Its leaves are mucilaginous and are said to impart +a coolness to beverages in which they are steeped. Borage, wine, water, +lemon and sugar make an English drink called Cool Tankard.</p> + +<p><b>Caraway.</b>—Caraway seeds are used in cakes, breads, meats, pastry and +candies and are very nice on mutton or lamb when roasting. Caraway and +dill are a great addition to bean soup. The root though strong flavored +is sometimes used like parsnips and carrots.</p> + +<p><b>Catnip or Catmint.</b>—Its leaves are used medicinally and its young leaves +and shoots are used for seasoning.</p> + +<p><b>Chives.</b>—The young leaves of chives are used for seasoning, they are +like the onion but more delicate, and are used to flavor sauces, salads, +dressings and soups. They are chopped very fine when added to +salads—sometimes the salad bowl is only rubbed<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span> with them. Chopped very +fine and sprinkled over Dutch cheese they make a very acceptable side +dish or sandwich filling.</p> + +<p><b>Coriander.</b>—Coriander seed is used in breads, cakes and candies.</p> + +<p><b>Dill.</b>—The leaves are used in pickles, sauces and gravies, and the +seeds, in soups, curries and medicines.</p> + +<p><b>Fennel.</b>—The leaves of the common fennel have somewhat the taste of +cucumber, though they are sweet and have a more delicate odor. They are +boiled and served chiefly with mackerel and salmon though sometimes with +other fish, or enter into the compound of their sauces. The young +sprouts from the roots of sweet fennel when blanched are a very +agreeable salad and condiment. The seed is medicinal.</p> + +<p><b>Henbane.</b>—Henbane is poisonous and is only used medicinally.</p> + +<p><b>Hops.</b>—The young shoots of hops are used as vegetables in the early +spring, prepared in the same way as asparagus and salsify. The leaves +are narcotic and are therefore often made up into pillows.</p> + +<p><b>Horehound.</b>—The leaves are used for seasoning and are a popular remedy +for a cough. It is much used in flavoring candies.</p> + +<p><b>Hyssop.</b>—The young leaves and shoots are used for flavoring food, but +their principal use is medicinal. A syrup made from it is a popular +remedy for a cold.</p> + +<p><b>Lavender.</b>—The leaves are used for seasoning, but the chief use of the +plant is the distillation of perfumery from its flowers which are full +of a sweet odor.</p> + +<p><b>Marjoram Sweet.</b>—Sweet marjoram belongs to the sweet herbs, the leaves +and ends of the shoots are used for seasoning, and are also used +medicinally.</p> + +<p><b>Pennyroyal.</b>—The leaves are used for seasoning puddings and other +dishes, and also have a medicinal use.</p> + +<p><b>Pot Marigold.</b>—Marigold has a bitter taste, but was formerly much used +in seasoning soups and is still in some parts of England. The flowers +are dried and are used medicinally and for coloring butter and cheese.</p> + +<p><b>Pimpinella, or Salad-Burnet.</b>—The young tender leaves are used as a +salad; they have a flavor resembling that of cucumbers.</p> + +<p><b>Rosemary.</b>—A distillation of the leaves makes a pleasant perfume and is +also used medicinally. It is one of the sweet herbs for seasoning.</p> + +<p><b>Rue.</b>—This is one of the bitter herbs yet is sometimes used for +seasoning.</p> + +<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span><b>Saffron.</b>—The dried pistils are used for flavoring and dyeing. Some +people use it with rice. It is often used in fancy cooking as a coloring +material.</p> + +<p><b>Sage.</b>—The leaves both fresh and dried are used for seasoning, meats and +dressings especially.</p> + +<p><b>Summer Savory.</b>—Summer savory is used for flavoring, and especially for +flavoring beans.</p> + +<p><b>Tarragon or Esdragon.</b>—Esdragon with its fine aromatic flavor is a +valuable adjunct to salads and sauces.</p> + +<p><b>Tarragon or Esdragon Vinegar.</b>—Strip the leaves from the fresh cut +stalks of tarragon. Put a cupful of them in a wide mouthed bottle and +cover with a quart of cider or wine vinegar, after fourteen days, +strain, bottle and cork tightly.</p> + +<p><b>Tagetis Lucida.</b>—Its leaves have almost the exact flavor of tarragon and +can be used as its substitute.</p> + +<p><b>Thyme.</b>—Thyme is one of the sweet herbs and its leaves are favorites for +seasoning in cooking.</p> + +<p><b>Winter Savory.</b>—The leaves and young shoots, like summer savory are used +for flavoring foods.</p> + +<p><b>Wormwood.</b>—Wormwood is used medicinally as its name implies.</p> + + +<p class="sectionhead">HORSERADISH CREAM APPLE SAUCE.</p> + +<p class="recipe">Stew six sour apples and sift; let cool, and add two heaping +tablespoonfuls of grated horseradish; when cold and ready to serve add +double the amount of whipped cream, slightly sweetened.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">KALE. <span style="font-weight: normal;">(See <a href="#borecole">Borecole</a>.)</span></p> + + +<p class="sectionhead">KOHL RABI.</p> + +<div class="figleft" style="width: 149px;"> +<img src="images/image17.jpg" width="149" height="271" alt="Kohl rabi" title="Kohl rabi" /> +</div> + +<p>Strip the leaves from the stem, put on in salted water and boil. Peel +the tubers, slice thin and boil until tender; drain and chop very fine +both leaves and tubers separately, then mix thoroughly; brown a +tablespoonful of butter and a little flour in a saucepan, add the kohl +rabi and cook for a moment, then add a cup of meat broth and boil +thoroughly; serve very hot.</p> + + +<p class="sectionhead">LEAVES FOR CULINARY PURPOSES.</p> + +<p>In addition to sweet and bitter herbs, we have many leaves available for +seasoning. The best known and most used are bay leaves,<span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span> a leaf or two +in custards, rice, puddings and soups adds a delicate flavor and aroma. +A laurel leaf answers the same purpose. Bitter almond flavoring has a +substitute in fresh peach leaves which have a smell and taste of bitter +almond. Brew the leaves, fresh or dry, and use a teaspoonful or two of +the liquid. Use all these leaves stintedly as they are strongly +aromatic, and it is easy to get too much. The flowering currant gives a +flavor that is a compound of the red and black currant; gooseberry +leaves in the bottled fruit emphasize the flavor, and it is said keep +the fruit greener. A fresh geranium or lemon verbena leaf gives a +delightful odor and taste to jelly. A geranium leaf or two in the bottom +of a cake dish while the cake is baking will flavor the cake. Nasturtium +leaves and flowers find a place in sandwiches and salads. The common +syringa has an exact cucumber flavor and can be a substitute for +cucumber in salads or wherever that flavor is desired. Lemon and orange +leaves answer for the juice of their fruits. Horseradish and grape +leaves have use in pickles. Carrot, cucumber and celery leaves give the +respective flavors of their vegetables. Tender celery leaves can be +thoroughly dried and bottled for winter use. The use of leaves is an +economy for a household, and a source of great variety.</p> + + +<p class="sectionhead">LEEKS.</p> + +<p>Leeks are generally used to flavor soups, sauces and salads and are +seldom brought to the table as a separate dish. However, they are +semi-occasionally served as follows:—Boiled and dressed with a cream +sauce; or when two-thirds done are put to soak in vinegar seasoned with +salt, pepper and cloves, then are drained, stuffed, dipped in batter and +fried.</p> + + +<p class="sectionhead">BOILED LETTUCE.</p> + +<div class="figleft" style="width: 194px;"> +<img src="images/image18.jpg" width="194" height="138" alt="Lettuce" title="Lettuce" /> +</div> + +<p>Take the coarser part of lettuce not delicate enough for a salad, boil +in salted water until soft, then drain thoroughly. Slightly brown a +tablespoonful of butter and a dessertspoonful of flour in a saucepan, +put in the lettuce, let it cook up once or twice, then add a half-cup of +stock and boil thoroughly, just before serving add a gill of cream and +give a sprinkle of nutmeg if the flavor is liked.</p> + + +<p class="sectionhead">LETTUCE SALAD.</p> + +<p>Lettuce leaves whole or shredded are served with vinegar, salt, pepper, +mustard and a little sugar, or with a French or mayonnaise<span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span> dressing; or +it is shredded and mixed with veal and egg, sweetbreads, shrimps, cress, +cucumber, tomatoes or other salad material and is treated with the +various salad dressings, mentioned above.</p> + + +<p class="sectionhead">STEWED GREEN PEAS WITH LETTUCE.</p> + +<p>Shell a half peck of peas, and shred two heads of lettuce; boil together +with as little water as possible to keep it from burning, and stir often +for the same purpose. Stew one hour, set back on the stove, and add one +tablespoonful of butter, one teaspoonful of sugar, salt, and a dash of +cayenne pepper and just as it is taken up, one well beaten egg, which +must not be allowed to boil. Serve at once.</p> + + +<p class="sectionhead">STUFFED LETTUCE.</p> + +<p>Use five clean heads of lettuce, wash thoroughly, open up the leaves and +fill between with any highly seasoned meat—sweetbreads, chicken or veal +preferred—or make a forcemeat stuffing. Tie up the heads, put into a +saucepan with any good gravy, stock or sauce and cook until thoroughly +heated through; serve in the gravy.</p> + + +<p class="sectionhead">LETTUCE SOUP.</p> + +<p>Use three small lettuce heads, clean, drain, chop and put into a +saucepan with a tablespoonful of butter, cover and let steam for a few +minutes, then add two quarts of good soup stock or one quart each of +stock and milk, add a half-cup of rice and boil until the rice is soft. +Strain through a sieve, or not, as one fancies, season with salt, +pepper, return to the fire, add a pint of cream, let it come just to the +boiling point and serve.</p> + + +<p class="sectionhead"><a name="MANGOES" id="MANGOES"></a>MANGOES.</p> + +<p>Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches. +The following recipe applies to all but the peaches. Select green or +half grown melons and large green cucumbers, tomatoes, or peppers. +Remove a narrow piece the length of the fruit, and attach it at one end +by a needle and white thread, after the seeds of the mango have been +carefully taken out. Throw the mangoes into a brine of salt and cold +water strong enough to bear up an egg, and let them remain in it three +days and nights, then throw them into fresh cold water for twenty-four +hours. If grape leaves are at hand, alternate grape leaves and mangoes +in a porcelain kettle (never a copper one) until all are in, with grape +leaves at the bottom and top. Add a piece of alum the size of a walnut, +cover with cider vinegar and boil fifteen minutes. Remove the grape +leaves and stuff the mangoes. Prepare a cabbage, six<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span> tomatoes, a few +small cucumbers and white onions, by chopping the cabbage and tomatoes +and putting all separately into brine for twenty-four hours and draining +thoroughly. After draining chop the cucumbers and onions. Drain the +mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add +to the vegetable filling, one-fourth ounce each of ground ginger, black +pepper, mace, allspice, nasturtium seed, ground cinnamon, black and +white mustard, one-fourth cup of horseradish and one-fourth cup sweet +oil. Bruise all the spices and mix with the oil, then mix all the +ingredients thoroughly and stuff the mangoes, fit the piece taken out +and sew in with white thread or tie it in with a string around the +mango. Put them into a stone jar and pour over them hot cider vinegar +sweetened with a pound or more of sugar to the gallon to suit the taste. +If they are not keeping properly pour over again fresh hot vinegar.</p> + + +<p class="sectionhead">MARTYNIAS.</p> + +<p class="recipe">Gather the pods when young and tender enough to thrust a needle through +them easily, later they become hard and useless for pickles. Leave half +an inch of stem on each, and lay them in salt water a couple of days, +then cook in weak vinegar until tender, but not so long as to break +them. Drain well from this, place them in jars and prepare vinegar for +them in the proportion of an ounce each of cloves, allspice and black +pepper to a gallon of vinegar; scald all these together with half a +teaspoonful of prepared mustard. Pour hot over the martynias, cover +closely and keep in a cool place. They will soon be ready for use.</p> + +<p class="attrib"><span class="smcap">Mrs. Hood.</span></p> + + +<p class="sectionhead">MELON, MUSK.</p> + +<div class="figleft" style="width: 145px;"> +<img src="images/image19.jpg" width="145" height="127" alt="Musk melon" title="Musk melon" /> +</div> + +<p>It is said a muskmelon can be chosen by its odor. If it has none, it is +not good, if sweet and musky it is quite sure to be ripe. Another +indication of ripeness is when the smooth skin between the rough +sections is yellowish green. To serve, cut the melons crosswise and fill +with chopped ice an hour before using. Try pouring a little strained +honey into the melon when eating.</p> + + +<p class="sectionhead">CANTALOUPE FRAPPE.</p> + +<p class="recipe">Select two large cantaloupes that are ripe and of fine flavor; cut into +halves and scrape the pulp from same after removing the seeds (not using +any of the rind); put the pulp through a potato ricer, which will keep +out all the stringy parts; add to the pulp a pinch of<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span> salt, four +tablespoonfuls of powdered sugar and a gill of cherry juice (sweetened +with a spoonful of sugar), or use some other nice tart juice. Soak a +tablespoonful of gelatine in a quarter-cupful of water; then set cup in +pan of boiling water until it is dissolved; add this to the prepared +cantaloupe and when cold turn into a freezer and freeze slowly. Serve in +sherbet glasses.</p> + +<p class="attrib"><span class="smcap">Mrs. Sadette Harrington.</span></p> + + +<p class="sectionhead">COOKED MUSKMELON.</p> + +<p>Miss Corson, in one of her lectures, gives the following directions for +making a very nice dessert from muskmelons:—Make a rich syrup from a +pound of white sugar to half a pint of water. Pare and slice the melon +and boil it gently in the syrup five to ten minutes flavoring with +vanilla or lemon. Then take it up in the dish in which it is to be +served, cool the syrup and pour it on the melon. To be eaten cold.</p> + + +<p class="sectionhead">MELON MANGOES. <span style="font-weight: normal;">(See <a href="#MANGOES">Mangoes</a>.)</span></p> + + +<p class="sectionhead">MUSKMELON PICKLE.</p> + +<p>Use ripe muskmelons, pare, remove seeds, and cut in pieces and put into +a stone jar. Cover with scalded vinegar and let them stand until the +next day, when the vinegar must be reheated and poured over them again; +repeat this until the fourth day, then weigh the melons and to every +five pounds of the fruit allow three pounds of sugar and one quart of +vinegar with spices to suit. Let all simmer together until the fruit is +tender. The second day pour off this syrup, and boil down until it shall +only just cover the melons. The result justifies the pains taken.</p> + + +<p class="sectionhead">MELON, WATER.</p> + +<p>The following is said to be an infallible sign of a ripe watermelon, it +takes close inspection to find sometimes, but the sign is there if the +condition for it exists. When the flesh of the melon changes color and +its seeds begin to turn black a small scale or blister appears on the +rind. They increase in number and size as the melon ripens, until a ripe +one shows them thickly strewn over the surface. A small crop of blisters +indicates unripe fruit. A melon must be served ice cold. Cut it through +the middle, scoop out the flesh with a tablespoon in a circle as much as +possible that the pieces may be conical or egg shaped. Cover the platter +with grape leaves and pile the fruit upon them, allowing the tendrils of +the grapes to wander in and out among the melon cones.</p> + +<p><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p> + + +<p class="sectionhead">WATERMELON ICE.</p> + +<p>Cut a watermelon in halves, scoop out the entire center, taking out the +seeds; chop in tray; add a cup of sugar. Pack the freezer, turn a few +minutes. It will be like soft snow and delicious.</p> + + +<p class="sectionhead">WATERMELON PICKLES.</p> + +<p>Eat the flesh and save the rind. Cut the rind into finger lengths and +about an inch in width, pare and cut out all the red flesh, throw into a +strong salt brine and let stand over night. In the morning drain, boil +in water until the pickles are clear, drain again and put into a stone +jar. To one gallon of fruit, allow one quart of sugar and one pint of +vinegar. Do up cinnamon and cloves in little bags, in ratio of two of +cinnamon to one of cloves and boil them in the syrup. Pour the boiling +syrup over the pickles, tie up close and in a few days they are ready +for use.</p> + + +<p class="sectionhead">MINT SAUCE.</p> + +<p>Four dessert spoons of chopped mint, two of sugar, one quarter pint of +vinegar. Stir all together; make two or three hours before needed.</p> + + +<p class="sectionhead">MINT VINEGAR.</p> + +<p>Fill a bottle loosely with fresh, clean mint, pour over good vinegar, +cork tightly and let stand two or three weeks. Then pour off and keep +well corked. Use this vinegar as a condiment, or put a small quantity +into drawn butter sauce for mutton.</p> + + +<p class="sectionhead">MUSHROOMS.</p> + +<div class="figleft" style="width: 152px;"> +<img src="images/image20.jpg" width="152" height="173" alt="Mushroom" title="Mushroom" /> +</div> + +<p>The highest authorities say an edible mushroom can easily be +distinguished from a poisonous one by certain characteristics;—a true +mushroom grows only in pastures, never in wet, boggy places, never in +woods, never about stumps of trees, they are of small size, dry, and if +the flesh is broken it remains white or nearly so and has a pleasant +odor. Most poisonous varieties change to yellow or dark brown and have a +disagreeable odor, though there is a white variety which grows in woods +or on the borders of woods, that is very poisonous. The cap of a true +mushroom has a frill, the gills are free from the stem, they never grow +down against it, but usually there is a small channel all around the top +of the stem, the spores are brown-black, or deep purple black and the +stem<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span> is solid or slightly pithy. It is said if salt is sprinkled on the +gills and they become yellow the mushroom is poisonous, if black, they +are wholesome. Sweet oil is its antidote.</p> + + +<p class="sectionhead">BAKED MUSHROOMS.</p> + +<p>Hold the mushrooms by the stems, dip them in boiling hot water a moment +to help loosen the skin, cut off their stems. Boil the parings and stems +and strain. Pour this water over the mushrooms chopped fine, add parsley +and stew about forty minutes. Then add six eggs well beaten. Pour this +mixture into buttered cups and bake quickly. Serve with cream sauce.</p> + + +<p class="sectionhead">MUSHROOM CATSUP.</p> + +<p>Boil one peck of mushrooms fifteen minutes in half a pint of water, +strain, or not, through a sieve to get all the pulp; add a pint of +vinegar to the juice, two tablespoonfuls of salt, one half a teaspoonful +of cayenne pepper, two tablespoonfuls of mustard, one of cinnamon and +one of cloves. Let the mixture boil twenty minutes; bottle and seal +tightly.</p> + + +<p class="sectionhead">FRIED MUSHROOMS.</p> + +<p>Pare the mushrooms, cut off their stems, lay them on their heads in a +frying pan in which a tablespoonful of butter has been melted, put a bit +of butter into each cap, let them cook in their own liquor and the +butter until thoroughly done. Season with salt and butter and serve hot.</p> + + +<p class="sectionhead">MUSHROOMS WITH MACARONI.</p> + +<p class="recipe">Boil half a pound of macaroni. Put a pint of water, one small onion, a +sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a +quarter as much pepper into a saucepan. When boiling add a quart of +mushrooms and cook five minutes. Beat three eggs, stir in and take from +the fire. Drain the macaroni, put a layer in the bottom of a baking +dish, then a layer of the mushroom mixture, and thus alternately until +the dish is full. Have mushrooms on top, and set in a hot oven for five +minutes.</p> + +<p class="attrib"><span class="smcap">Mrs. Eliza Parker.</span></p> + + +<p class="sectionhead">MARROW WITH MUSHROOMS.</p> + +<p class="recipe">Procure a shinbone and have the butcher split it; remove the marrow and +cut it into inch-thick slices; then boil it one and one-half minutes in +a quart of salted water, using a teaspoonful of salt. Into a frying-pan +put a tablespoonful of butter; when hot add five tablespoonfuls of +chopped mushrooms and toss for five minutes,<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span> sprinkling them with three +shakes of salt and a speck of cayenne. Drain the marrow; squeeze over it +ten drops of lemon juice; then mix with it the mushrooms; spread on +slices of hot, crisp toast and serve immediately.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">MUSHROOM OMELET.</p> + +<p>Cook a dozen small, even sized mushrooms in a saucepan with half an +ounce of butter and half a saltspoonful of salt sprinkled over them. +Make ready a plain omelet, as it cooks at the edges place the mushrooms +over one half of it, fold over the other half, slip from the pan on to a +hot dish and serve immediately.</p> + + +<p class="sectionhead">MUSHROOMS ON TOAST.</p> + +<p>Prepare enough mushrooms to measure one half-pint when chopped, and +enough of raw ham to fill a tablespoon heaping full. Mix these and add a +teaspoonful of parsley, a trifle of chopped onion if liked, a +teaspoonful of lemon juice, pepper and salt. Fry in two tablespoonfuls +of butter, add a half-cupful of milk or cream, boil up again, and add an +egg thoroughly beaten. Serve on small squares of toast. This with the +addition of bread crumbs before the milk is added and with the use of +some of the relishing herbs makes an excellent stuffing.</p> + + +<p class="sectionhead">MUSHROOM SOUP.</p> + +<p>Get your butcher to crack for you a shank of beef. Put over it four +quarts of water. Let it boil hard for a few moments until all the scum +has risen and has been removed. Set it back on the stove now to simmer +five hours. At the end of the fourth hour add one carrot, one turnip, +one small onion, one bunch of parsley, two stalks of celery, twelve +cloves and two bay leaves. Let all these boil together one hour, then +strain and set away until the next day, when all the grease must be +skimmed off. To every quart of the stock add a quart of milk thickened +with two tablespoonfuls of flour and two tablespoonfuls of butter, one +saltspoonful of salt and a dust of pepper, add to this a half-pint of +canned mushrooms or small mushrooms stewed thoroughly in the liquor +obtained from boiling and straining the stems and parings.</p> + + +<p class="sectionhead">MUSTARD.</p> + +<p>In early spring the young leaves are used as a garnish, or, finely cut, +as a seasoning to salads. The Cabbage Leaved Mustard makes an excellent +green, and is treated like spinach.</p> + +<p><span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span></p> + + +<p class="sectionhead">AROMATIC MUSTARD.</p> + +<p>Upon one tablespoonful of grated horseradish, an ounce of bruised ginger +root, and five long red peppers pour half a pint of boiling vinegar. +Allow to stand, closely covered, for two days; then take five +teaspoonfuls of ground mustard, one teaspoonful of curry powder, and a +dessertspoonful of salt, and mix well together. Strain the vinegar upon +this, adding a dash of cayenne if wanted very pungent. Mix very smoothly +and keep in a corked bottle or jar.</p> + + +<p class="sectionhead">NASTURTIUM.</p> + +<div class="figleft" style="width: 178px;"> +<img src="images/image21.jpg" width="178" height="224" alt="Nasturtium" title="Nasturtium" /> +</div> + +<p>The flowers are used to garnish salads, the young leaves and flowers +make a lovely salad (See <a href="#flower_salad">Flower Salad</a>). The young buds and leaves when +tender are made into pickles and are used like capers in sauces, salads +and pickles.</p> + + +<p class="sectionhead">NASTURTIUM PICKLES.</p> + +<p>Gather the seeds as soon as the blossoms fall, throw them into cold salt +water for two days, at the end of that time cover them with cold +vinegar, and when all the seed is gathered and so prepared, turn over +them fresh boiling hot vinegar plain or spiced with cloves, cinnamon, +mace, pepper, broken nutmeg, bay leaves and horseradish. Cork tightly.</p> + + +<p class="sectionhead">BOILED OKRA OR GUMBO.</p> + +<div class="figleft" style="width: 142px;"> +<img src="images/image22.jpg" width="142" height="170" alt="Okra" title="Okra" /> +</div> + +<p>The long seed pod is the edible part of this plant, it can be canned or +dried for winter use. If dried let it soak an hour or so before using. +To cook, cut the pods in rings, boil them in salted water until tender +which will be in about twenty minutes. Add butter, salt, pepper and +cream. Thin muslin bags are sometimes made to hold the whole pods +without breaking. After boiling tender, pour them out, season with +butter, salt and pepper and bake for five minutes.</p> + + +<p class="sectionhead">FRIED OKRA.</p> + +<p>Cut it lengthwise, salt and pepper it, roll it in flour and fry in +butter, lard or drippings.</p> + +<p><span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p> + + +<p class="sectionhead">OKRA FRITTERS.</p> + +<p class="recipe">Boil the okra, cut in slices, make a batter as for batter cakes, dip the +okra in and fry in plenty of hot lard.</p> + +<p class="attrib"><span class="smcap">Mrs. E. C. Dubb.</span></p> + + +<p class="sectionhead">OKRA GUMBO SOUP.</p> + +<p>Use two quarts of tomatoes to one quart of okra cut in rings; put them +over the fire with about three quarts of water and let the mixture come +to a boil; take one chicken; cut it up and fry brown with plenty of +gravy; put it in with the okra and tomatoes; add several small onions +chopped fine, a little corn and lima beans, if they are at hand, and +salt and pepper. Let all simmer gently for several hours. To be served +with a tablespoonful of rice and a green garden pepper cut fine to each +soup plate.</p> + + +<p class="sectionhead">ONIONS.</p> + +<p>Peel and slice onions under water to keep the volatile oil from the +eyes. A cup of vinegar boiling on the stove modifies the disagreeable +odor of onions cooking. Boil a frying pan in water with wood ashes, +potash, or soda in it to remove the odor and taste of onions. To rub +silver with lemon removes the onion taste from it. Leaves of parsley +eaten like cress with vinegar hide the odor of onions in the breath. +Onions to be eaten raw or cooked will lose their rank flavor if they are +pulled and thrown into salt water an hour before use. Two waters in +boiling accomplish the same purpose.</p> + + +<p class="sectionhead">ONION FLAVORING.</p> + +<p>To prepare onion flavoring for a vegetable soup, peel a large onion, +stick several cloves into it and bake until it is brown. This gives a +peculiar and excellent flavor.</p> + + +<p class="sectionhead">FRIED APPLES AND ONIONS.</p> + +<p>Take one part onion to two parts apple. Slice the apples without paring, +and slice the onions very thin. Fry together in butter, keeping the +frying pan covered, to hold the steam which prevents burning. A very +slight sprinkling of sugar seems to give an added flavor. Add just as it +is to be taken up or else it will burn.</p> + + +<p class="sectionhead">ONION OMELET.</p> + +<p>Put a lump of butter or dripping in a frying pan, then put in sliced +onions, salt and pepper, cook slowly until done, but not brown. Beat the +eggs, allowing two for each person, pour in the frying pan, add a little +salt and stir until set. Serve hot.</p> + +<p><span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span></p> + + +<p class="sectionhead">ONION PICKLES.</p> + +<p>Choose small uniform onions; make a brine that will hold up an egg, and +pour over the onions boiling hot. Let them lie in this twenty-four +hours, then drain and wipe dry and put into bottles. Pour over them cold +cider vinegar, seasoned with sliced horseradish, whole pepper and mace. +Put in bottles and seal.</p> + + +<p class="sectionhead">BAKED ONIONS.</p> + +<p>Boil in milk and water until just done, then drain and put them in a +buttered frying pan. Put a bit of butter, salt, and pepper on each one, +and add a little of the water in which the onions have boiled. Brown +them quickly and serve at once.</p> + + +<p class="sectionhead">CREAM ONIONS.</p> + +<p>Boil onions in two waters and drain; pour over them a little boiling +milk and set over the fire, add butter, cream, salt and pepper and serve +hot.</p> + + +<p class="sectionhead">ESCALLOPED ONIONS.</p> + +<p>Boil onions in salted water with a little milk until they are tender. +Put a layer of onions in a baking dish, scatter bread crumbs over them, +dot with butter, season with pepper and salt and a dash of powdered +sage, repeat this until the dish is full, pour over a half-cup of cream +or milk. Cover the top with bread crumbs dotted with butter. Bake a +light brown and serve.</p> + + +<p class="sectionhead">STUFFED ONIONS.</p> + +<p>Boil onions one hour in slightly salted water, and remove the centers. +Make a stuffing of minced liver or chicken in these proportions; to one +pound of meat one third of a cupful of gravy milk or cream, one +half-cupful of fine bread crumbs, one egg, pepper and salt and some of +the onion taken from the centers, mix well and fill the onion shells, +dust over a few bread crumbs, dot with butter and bake until brown. Put +the remaining onion into a stew pan, with a tablespoonful of butter, a +half-tablespoonful of flour, and after it boils up once, add a half-cup +of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour +over onions and serve. This is a good second course after soup served +with apple sauce.</p> + + +<p class="sectionhead">PARSLEY.</p> + +<p>Parsley is the prime favorite of the garnishes. Its pretty curled leaves +are used to decorate fish flesh and fowl and many a vegetable. Either +natural, minced or fried, it is an appetizing addition to many sauces, +soups, dressings and salads.</p> + +<p><span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span></p> + + +<p class="sectionhead">FRIED PARSLEY.</p> + +<p>Wash the parsley very clean, chop fine and fry in butter in the +proportion of one tablespoonful of butter to one pint of minced parsley. +When soft, sprinkle with bread crumbs, moisten with a little water, and +cook ten or fifteen minutes longer. Garnish it with sliced boiled egg. +To be eaten with pigeon.</p> + + +<p class="sectionhead">PARSLEY VINEGAR.</p> + +<p>Fill a preserving bottle with parsley leaves, freshly gathered and +washed, and cover with vinegar. Screw down the top and set aside for two +or three weeks. Then strain off the vinegar, add salt and cayenne pepper +to taste, bottle and cork. Use on cold meats, cabbage, etc.</p> + + +<p class="sectionhead">PARSLEY SAUCE. <span style="font-weight: normal;">(See <a href="#SAUCES">Sauces</a>.)</span></p> + + +<p class="sectionhead">BOILED PARSNIPS.</p> + +<p>Wash, scrape and cut them into slices about an inch thick, put them in a +saucepan with salted water and cook until tender, drain, cover with good +rich milk, season with butter, pepper and salt to taste, bring to a boil +and serve.</p> + + +<p class="sectionhead">BROILED PARSNIPS.</p> + +<p>After parsnips are boiled, slice and broil brown. Make a gravy as for +beefsteak.</p> + + +<p class="sectionhead">BROWNED PARSNIPS.</p> + +<p>Put two or three thin slices of salt pork in the bottom of a kettle and +let them brown, scrape and slice the parsnips and pare about the same +amount of potatoes, leaving them whole if they are small. Place in +alternate layers in the kettle, and add sufficient water to cook them, +leaving them to brown slightly. They must be closely watched as they +burn very easily. Requires about one and a half hours to cook and brown +nicely. Remove the vegetables and thicken the gravy with a little flour; +add pepper and salt, and a small lump of butter. Serve pork and +vegetables on a large, deep platter and pour over the gravy.</p> + + +<p class="sectionhead">FRIED PARSNIPS.</p> + +<p>Scrape and wash parsnips, cut off the small end and cut the thick part +into half-inch-thick slices. Put them in boiling water with a +tablespoonful each of salt and sugar. Boil an hour or until nearly done +and drain; beat two eggs, four tablespoonfuls of flour and half a pint +of milk together, season with salt and pepper. Dip the slices of parsnip +into the batter, then in bread crumbs and fry in boiling lard or +drippings until a golden brown. Pile them in a heap on a napkin and +serve very hot.</p> + +<p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p> + + +<p class="sectionhead">PARSNIP FRITTERS.</p> + +<p>Scrape and halve the parsnips, boil tender in salted water, mash smooth, +picking out the woody bits; then add a beaten egg to every four +parsnips, a tablespoonful of flour, pepper and salt to taste, and enough +milk to make into a thin batter; drop by the tablespoonful into hot +lard, and fry brown. Drain into a hot colander and dish.</p> + + +<p class="sectionhead">MASHED PARSNIPS.</p> + +<p>Boil parsnips tender in salted water, drain and mash them through a +colander. Put the pulp into a saucepan with two or three tablespoonfuls +of cream and a small lump of butter rubbed in flour, stir them over the +fire until the butter is melted and serve.</p> + + +<p class="sectionhead">MOCK OYSTERS.</p> + +<p>Use three grated parsnips, three eggs, one teaspoonful of salt, one +teacupful of sweet cream, butter half the size of an egg, three +tablespoonfuls of flour. Fry as pancakes.</p> + + +<p class="sectionhead">PARSNIP PUFFS.</p> + +<p class="recipe">Take one egg, well beaten, and add (without stirring until the +ingredients are in) one teacupful each of cold water and flour, one +heaping teaspoonful of baking powder, half a teaspoonful of salt, one +teacupful of well-mashed, boiled parsnips; stir very lightly and only +enough to mix. Do not let it stand long. Drop by the tablespoonful into +hot, melted fat in a frying pan, and cook until a delicate brown.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">AMBUSHED PEAS.</p> + +<div class="figleft" style="width: 102px;"> +<img src="images/image23.jpg" width="102" height="215" alt="Green peas" title="Green peas" /> +</div> + +<p>Cut the tops off of biscuits or buns twenty-four hours old. Scoop out +the inside and put both shells and tops into the oven to crust. Pour +into them peas after they have been boiled and mixed with a cream sauce +to which an egg has been added, also minced parsley or mint if liked. +Cover carefully with the tops and serve hot.</p> + + +<p class="sectionhead">BOILED PEAS.</p> + +<p>Do not shell peas until ready to cook. Salt, and slightly sweeten if +needed boiling water, drop the peas so slowly into the water it will not +stop boiling. Boil the peas until tender without covering and they will +keep their color. They will generally cook in about twenty minutes, take +them up with a little of the liquor in which they were boiled, butter +and pepper them, and they are much better to add a<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span> little sweet cream, +but will do without. If they are cooked immediately upon gathering, they +will need no sugar; if allowed to remain twelve hours or more, a +tablespoonful of sugar will be found an addition. A sprig of mint or a +little parsley may be added. Pea-pods are sometimes boiled in a small +quantity of water, then are skimmed out and the peas are boiled in this +liquor.</p> + + +<p class="sectionhead">PEAS AND BUTTERED EGGS.</p> + +<p>Stew a pint of young peas with a tablespoonful of butter, a little salt, +pepper and chopped parsley, until they are tender; beat up two eggs and +pour over them the boiling peas. Serve at once on toast before the eggs +harden.</p> + + +<p class="sectionhead">CANAPES OF PEAS.</p> + +<p class="recipe">These form a dainty entree. To prepare the canapes take some slices of +stale bread about two inches thick and cut into neat rounds with a large +biscuit cutter. With a smaller cutter mark a circle in the center of +each round and scoop out the crumbs from it to the depth of one inch. +This must be carefully done, so there will be a firm bottom and sides. +Lay these around in a shallow dish and pour over them a half-pint of +milk in which one egg has been thoroughly beaten. This proportion of egg +and milk is sufficient for six canapes. Let them lie in this for a few +minutes; then take up very carefully and slip into very hot lard. When +of a pale golden brown remove with a skimmer and drain on blotting +paper. Boil a pint of freshly cleaned peas in unsalted water until +tender; drain well. Put into a saucepan with two spoons of butter, +dredge in a dessertspoonful of flour and add a saltspoon of salt and a +quarter of a pint of milk. Let it come to a boil; then fill the canapes +with this, give a dusting of pepper on the top of each, arrange on a +platter and garnish with parsley and slices of lemon.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">PEAS AND LETTUCE.</p> + +<p>Use a pint of peas and two young lettuces cut small. Put in as little +water as possible to use and not burn, let them boil until tender, then +add a square of sugar, the yolks of two eggs well beaten and two +tablespoonfuls of cream. Stir together a short time but do not boil.</p> + + +<p class="sectionhead">PEAS AU PARMESAN.</p> + +<p class="recipe">Grate one and one-half ounces of cheese, add to it two tablespoonfuls of +cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt +and four shakes of pepper. Place in an enameled<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span> pan and stir over the +fire until the butter and cheese are dissolved. Then put in a pint and a +half of fresh young peas, previously boiled until tender, drained and +seasoned with a half-teaspoonful of salt. Stir the mixture a few +moments. Serve as hot as possible.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">GREEN-PEA SALAD.</p> + +<p>Shred some lettuce and add to it the peas—they should be boiled with a +little mint, and be quite cold. Add the salad dressing just before +serving.</p> + + +<p class="sectionhead">PEA AND NUT SALAD.</p> + +<p>Use one cupful of chopped pecan nuts to three cupfuls of French peas. +Serve on lettuce with mayonnaise.</p> + + +<p class="sectionhead">PEA SOUP.</p> + +<p>Use chicken, mutton, or beef broth, or water for a liquor in which to +boil two cups of green peas, add to them one minced onion, one carrot +cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine, +a bay leaf and two cloves. When the peas are tender, rub all through a +sieve. Return the soup to the pot and add two tablespoonfuls of butter, +a teaspoonful of salt, two well beaten yolks and half a cupful of cream. +Let come to a boil and serve with croutons. Croutons are little squares +of bread hard baked in the oven, or fried in oil or butter.</p> + + +<p class="sectionhead">DEVILED PEPPERS.</p> + +<div class="figleft" style="width: 101px;"> +<img src="images/image24.jpg" width="101" height="104" alt="Red peppers" title="Red peppers" /> +</div> + +<p>Use green bell peppers, cut off the stem end and remove the inside. Chop +cooked cold ham, and with it as many eggs as one wishes, or chop tongue, +veal or chicken, and use the following salad dressing:—To a pint of +meat use the yolk of a hard boiled egg, rubbed smooth in a scant +tablespoonful of melted butter, a half teaspoonful of made mustard, half +a teaspoonful of sugar, add enough vinegar to make it thin and stir in +the meat. Fill the pepper shells with this mixture rounding it up high. +It is an excellent lunch dish.</p> + + +<p class="sectionhead">PEPPER MANGOES. <span style="font-weight: normal;">(See <a href="#MANGOES">Mangoes</a>.)</span></p> + + +<p class="sectionhead">PICKLED PEPPERS.</p> + +<p>Remove the seeds from large green peppers, slice them and lay them in a +jar alternating each layer of peppers with a layer of cabbage, then +cover them with salt and let stand over night. In the morning drain off +the water. For the pickle use enough vinegar<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span> to cover the peppers, an +ounce each of black and white mustard seed, juniper berries, whole +cloves and allspice, one half-ounce of celery seed and one large onion +chopped fine or one head of garlic if that flavor is liked. Let this +come to a boil and pour over the peppers. Pack tightly in a jar, cover +with horseradish leaves, and close up tightly.</p> + + +<p class="sectionhead">PEPPER SALAD.</p> + +<p>Shave as fine as possible one head of cabbage, use an ounce of mustard +seed, or an ounce of celery seed as one prefers either flavor; cut one +or two yellow peppers into thin shavings if mustard seed is used, or +four if celery seed is used. Pour cold cider vinegar over all, add a +little salt and sugar and let stand a day or two to really pickle the +cabbage and peppers. Pack in jars or cans and it will keep all winter. +Serve with oysters and cold meats.</p> + + +<p class="sectionhead">STUFFED PEPPERS.</p> + +<p>Cut off the stem end of green bell peppers. Mince cooked chicken or use +a can of shrimps, and mix with it almost an equal weight of bread +crumbs, a large lump of butter, two or three tablespoonfuls of cream, +salt and a sprinkle of parsley. Fill the pepper shells with the mixture, +sprinkle bread crumbs over the tops, dot with butter, and brown in the +oven.</p> + + +<p class="sectionhead">OAKLAND STUFFED PEPPERS.</p> + +<p>Cut off the tops and scoop out the seeds of six peppers, chop an extra +pepper without seeds, mix with it a small onion chopped, a cupful of +chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful +of salt, and an equal measure of bread crumbs. Stuff the peppers, +replace the stem ends, and bake the peppers for half an hour, basting +them with butter or salad oil two or three times. Serve them hot as a +vegetable.</p> + + +<p class="sectionhead">BROWNED MASHED POTATOES.</p> + +<p>Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of +cream, the yolks of two eggs, a tablespoonful of butter, pepper and +salt. Cover with the whipped whites of the two eggs, bake until browned +and with a pancake knife transfer them to a hot dish and serve at once.</p> + + +<p class="sectionhead">POTATOES WITH CHEESE SAUCE.</p> + +<p>Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. +Make a cup of drawn butter, (milk, butter and a very little corn starch +as thickening, with pepper and salt) into it stir two<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span> beaten eggs, and +two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie +tin, cover with a thin layer of the drawn butter sauce, cover this in +turn with more potato and repeat until there is a mound, cover with the +sauce, strew thickly with cheese and brown in a quick oven.</p> + + +<p class="sectionhead">LYONNAISE POTATOES.</p> + +<p>Put a large lump of butter in a saucepan and let it melt; then add one +small onion chopped fine or sliced thin, when it is nicely browned but +not scorched, put in slices of cold boiled potatoes, salt and pepper and +cook until well browned. Just before taking up add a teaspoonful of +parsley.</p> + + +<p class="sectionhead">POTATO PANCAKES.</p> + +<p>Grate eight large pared potatoes, add to them one and one +half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump +of butter the size of a walnut, pepper, salt, enough flour to make a +batter, and lastly add the whites of two or three eggs beaten stiff. Add +a heaping teaspoonful of baking powder if only one egg is used. Fry in +butter or drippings to a rich brown.</p> + + +<p class="sectionhead">RINGED POTATOES.</p> + +<p>Peel large potatoes, cut them round and round as one pares an apple, fry +in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle +salt over them and serve.</p> + + +<p class="sectionhead">POTATO TURNOVERS.</p> + +<p>Use ten tablespoonfuls of whipped mashed potatoes with a little salt +added gradually, six tablespoonfuls of flour and three tablespoonfuls of +butter. When thoroughly mixed lay the mass upon a floured board and roll +out about an inch thick, cut in circles with a small bowl, lay upon each +circle minced meat, poultry or fish. Season the meat, wet the edges of +the circle with beaten egg and close each one like a turnover, pinch +them around the edges and fry to a light brown, or brush them with egg +and brown them in the oven.</p> + + +<p class="sectionhead">POTATO SOUFFLE.</p> + +<p>Choose large, smooth, handsome, uniform potatoes, allow an extra potato +for any waste. Bake and with a very sharp knife cut them in two +lengthwise. Remove the inside, season with butter, cream, pepper and +salt and fill the potato skins with the mixture; glaze them with the +beaten whites of eggs and over the top spread the whites of eggs beaten +to a stiff froth. Brown in the oven.</p> + +<p><span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span></p> + + +<p class="sectionhead">POTATO SOUP.</p> + +<p>Use the water in which the potatoes were boiled, add three +tablespoonfuls of mashed potato to a pint of water, and as much rich +milk as there is water used, season with salt and a dust of cayenne +pepper, a little juice of lemon or a little minced parsley or tarragon. +Serve with crackers or croutons.</p> + + +<p class="sectionhead">STUFFED POTATOES.</p> + +<p>Bake handsome, uniform potatoes, cut off the tops with a sharp knife, +take out the inside. Add to the scraped potato, butter, milk, pepper, +salt and a little grated cheese, fill the empty shells and heap above +the top. Grate a little cheese over this and set in the oven to brown. +Serve hot.</p> + + +<p class="sectionhead">POTATOES USED TO CLEANSE.</p> + +<p>Small pieces of raw potato in a little water shaken vigorously inside +bottles and lamp chimneys will clean them admirably. To clean a burned +porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not +over-boiled, used as soap will clean the hands and keep them soft and +healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the +following recipe:—Grate two good sized potatoes into a pint of clear, +clean, soft water. Strain through a coarse sieve into a gallon of water +and let the liquid settle. Pour the starchy fluid from the sediment, rub +the articles gently in the liquid, rinse them thoroughly in clear water +and then dry and press. Water in which potatoes are boiled is said to be +very effective in keeping silver bright.</p> + + +<p class="sectionhead">BAKED PUMPKIN.</p> + +<div class="figleft" style="width: 73px;"> +<img src="images/image25.jpg" width="73" height="62" alt="Pumpkin" title="Pumpkin" /> +</div> + +<p>Slice the pumpkin a quarter of an inch thick, peel and put a layer in +the bottom of a baking dish, then a layer of sugar with a sprinkle of +cinnamon and dot with butter, repeat this until the pan is full. Let the +top be well covered with sugar. Bake in a moderate oven until the sugar +becomes like a thick syrup. Or cut the pumpkin in squares and do not +peel, bake, and when soft enough, scrape it from the shells, season with +butter and salt and serve like squash.</p> + + +<p class="sectionhead">CANNED PUMPKIN.</p> + +<p>Stew pumpkin as for pies, put while hot in cans and seal.</p> + + +<p class="sectionhead">PUMPKIN LOAF.</p> + +<p>Take one quart of stewed pumpkin mashed fine, one teaspoonful each of +salt and baking soda, one tablespoonful sugar, three pints of meal. Stir +all together while boiling hot; steam four hours, or steam three hours +and bake one. To be eaten hot with cream, or butter and sugar.</p> + +<p><span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span></p> + + +<p class="sectionhead">PUMPKIN MARMALADE.</p> + +<p>Take ripe yellow pumpkins, pare and cut them into large pieces, scrape +out the seed, weigh and to every pound take a pound of sugar and an +orange or lemon. Grate the pieces of pumpkin on a coarse grater and put +in the preserving kettle with sugar, the orange rind grated and the +juice strained. Let it boil slowly, stirring frequently and skimming it +well until it forms a smooth, thick marmalade. Put it warm into small +glass jars or tumblers and when cold cover with a paper dipped in +alcohol and another heavy paper pasted over the top of the glass.</p> + + +<p class="sectionhead"><a name="PUMPKIN_PIE" id="PUMPKIN_PIE"></a>PUMPKIN PIE.</p> + +<p>To one quart of rich milk take three eggs, three big tablespoonfuls of +sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of +cinnamon and a grated nutmeg if one likes it highly spiced, add enough +finely stewed pumpkin to make a thin mixture. This will make three pies. +A good pumpkin pie will puff up lightly when done.</p> + + +<p class="sectionhead">PRESERVING PUMPKINS FOR WINTER USE.</p> + +<p>A good way to prepare pumpkin for winter use is to cook and sift it as +fine as for pies, then add nearly as much sugar as there is pumpkin; +stir well and pack in crocks. Better than dried pumpkin for winter use.</p> + + +<p class="sectionhead">PUMPKIN SOUP.</p> + +<p>For six persons use three pounds of pumpkin; take off the rind, cut in +pieces and put in a saucepan with a little salt and cover with water; +let it boil until it is soft (about twenty minutes) and pass through a +colander; it must have no water in it; put about three pints of milk in +a saucepan, add the strained pumpkin, and let come to a boil; add a very +little white sugar, some salt and pepper, but no butter. Serve hot.</p> + + +<p class="sectionhead">HOW TO SERVE RADISHES.</p> + +<div class="figleft" style="width: 137px;"> +<img src="images/image26.jpg" width="137" height="170" alt="Radishes" title="Radishes" /> +</div> + +<p>Let every housekeeper try serving radishes in this dainty way. Cut off +the root close to the radish and remove the leaves, leaving about an +inch of the stem. Then cut the skin of the radish from the root toward +the stem, in sections, as is done in removing the skin of an orange in +eighths. The skin can then be peeled carefully back to the stem by +slipping the point of a knife under it, and pulling it gently away from +the heart of the radish. The pure white heart,<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span> with the soft pink of +the peeling and the green stem makes a beautiful contrast. If they are +thrown into cold water as fast as they are prepared and allowed to +remain there until the time for serving, they will be much improved, +becoming very crisp and tender. The skin of the young radish should +never be discarded, as it contains properties of the vegetable that +should always be eaten with the heart; and, unless the radish is tough, +it will agree with a delicate stomach much better when eaten with the +peel on. They look very dainty when served in this way, lying on fresh +lettuce leaves, or are beautiful to use with parsley as a garnish for +cold meats.</p> + + +<p class="sectionhead">RADISH, CUCUMBER AND TOMATO SALAD.</p> + +<p>Slice a bunch of radishes, and a cucumber very thin, make a bed of cress +or lettuce, over this slice three solid tomatoes, and cover with the +cucumbers and radish. Pour over all a French or mayonnaise dressing.</p> + + +<p class="sectionhead">BAKED RHUBARB.</p> + +<p>Peel rhubarb stalks, cut into inch lengths, put into a small stone crock +with at least one part sugar to two parts fruit, or a larger part if +liked, but not one particle of water, bake until the pieces are clear; +flavor with lemon or it is good without. It is a prettier sauce and +takes less sugar than when stewed, and can be used for a pie filling if +the crust is made first. To prevent burning, the crock may be set in a +pan of boiling water. When done and while yet hot, beat up the whites of +two eggs and whip into the sauce. It makes it very light and very nice.</p> + + +<p class="sectionhead">BOTTLED RHUBARB.</p> + +<p>Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for +pies, fill a Mason jar with the fruit and pour over it freshly drawn +water. Screw on the top and by the next morning the water will have +settled in the jar. Fill the jars full with fresh water, seal again and +the fruit is ready for winter's use. In making pies it takes less sugar +than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce, +with or without sugar and put into jars while it is very hot just as +other fruit is canned.</p> + + +<p class="sectionhead">RHUBARB COBBLER.</p> + +<p class="recipe">Two cups of flour sifted with two teaspoons of baking powder and +one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one +egg very light and add it to three-fourths of a cup of milk. Mix with +the other ingredients, line the sides of a baking dish with<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span> this crust. +Take one quart of chopped rhubarb sweetened with three cups of sugar, +fill the pudding dish with the rhubarb; roll out the remaining crust, +cover the top of dish and bake one-half hour.</p> + +<p class="attrib"><span class="smcap">Mrs. Laura Whitehead.</span></p> + + +<p class="sectionhead">CREAM RHUBARB PIE.</p> + +<p class="recipe">One cup of rhubarb which has been peeled and chopped fine; add one cup +of sugar and the grated rind of a lemon. In a teacup place one +tablespoonful of cornstarch and moisten it with as much cold water; fill +up the cup with boiling water and add it to the rhubarb. Add the yolks +of three eggs well beaten. Bake with an under crust. When cold cover +with a meringue made of the whites of the eggs and one-half cup of +sugar. Place in the oven to become a delicate brown. Very fine.</p> + +<p class="attrib"><span class="smcap">Mrs. Byron Backus.</span></p> + + +<p class="sectionhead">RHUBARB JAM.</p> + +<p>Use equal parts of rhubarb and sugar, heat the sugar with as little +water as will keep it from burning, pour over the rhubarb and let stand +several hours; pour off and boil until it thickens, then add the fruit +and boil gently for fifteen minutes. Put up in jelly glasses. Apples and +oranges may be put up with rhubarb allowing two apples or three oranges +to a pint of cut up rhubarb.</p> + + +<p class="sectionhead">RHUBARB TAPIOCA.</p> + +<p class="recipe">Soak over night two-thirds of a cupful of tapioca. In the morning drain; +add one cupful of water and cook the tapioca until it is clear; add a +little more water if necessary. Then add a cup and a half of finely +sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in +moderate oven an hour. Serve warm or cold and eat with sugar if liked +very sweet. Very nice.</p> + +<p class="attrib"><span class="smcap">Shirley De Forest.</span></p> + + +<p class="sectionhead">RUTABAGAS BOILED.</p> + +<div class="figleft" style="width: 120px;"> +<img src="images/image27.jpg" width="120" height="152" alt="Rutabaga" title="Rutabaga" /> +</div> + +<p>Pare, slice and boil in as little salted water as possible, a little +sugar added is an improvement. When dry and tender serve plain, each +slice buttered and peppered as it is piled on the plate.</p> + + +<p class="sectionhead">RUTABAGAS AND POTATOES.</p> + +<p>Use three-fourths potatoes and one-fourth rutabagas; boil in salted +water until tender, add a lump of butter, a dust of pepper and more salt +if necessary, mash and stir until fine and light. Any good recipe for +white turnips is equally good for rutabagas.</p> + +<p><span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span></p> + + +<p class="sectionhead"><a name="SALAD_DRESSING" id="SALAD_DRESSING"></a>SALAD DRESSINGS.</p> + +<p><b>Cream Dressing.</b>—Where oil is disliked in salads, the following dressing +will be found excellent. Rub the yolks of two hard-boiled eggs very fine +with a spoon, incorporate with them a dessertspoonful of mixed mustard, +then stir in a tablespoonful of melted butter, half a teacupful of thick +cream, a saltspoonful of salt, and cayenne pepper enough to take up on +the point of a very small pen-knife blade, and a few drops of anchovy or +Worcestershire sauce; add very carefully sufficient vinegar to reduce +the mixture to a smooth, creamy consistency.</p> + +<p><a name="french_dressing" id="french_dressing"></a><b>French Dressing.</b>—Use one tablespoonful of vinegar to three of salad oil +(melted butter will do) one teaspoonful of salt to half the quantity of +pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard +and oil together, then add the vinegar a few drops at a time, stirring +fast. A teaspoonful of scraped onion may be added for those who like the +flavor.</p> + +<p><b>Mayonnaise Dressing.</b>—Put in the bottom of a quart bowl the yolk of a +raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful +of pepper; have ready about half a cupful of vinegar, and a bottle of +salad oil; use a wooden spoon and fork for mixing the mayonnaise—first +the egg and seasoning together, then begin to add the oil, two or three +drops at a time, stirring the mayonnaise constantly until a thick paste +is formed; to this add two or three drops at a time, still stirring, +enough vinegar to reduce the paste to the consistency of thick cream; +then stir in more oil, until the mayonnaise is again stiff, when a +little more vinegar should be added; proceed in this way until the oil +is all used, being careful toward the last to use the vinegar +cautiously, so that when the mayonnaise is finished it will be stiff +enough to remain on the top of the salad. Some like the addition of a +level teaspoonful of dry mustard to a pint of mayonnaise.</p> + +<p><b>Plain Salad Dressing.</b>—Set a bowl over a boiling teakettle, into it put +a tablespoonful each of melted butter and mustard, rub them well +together, then add a tablespoonful of sugar, one half-cup of vinegar and +lastly three well-beaten eggs. Stir constantly while cooking, to make +the mixture smooth, when done, strain and bottle for use. If too thick +upon serving, thin with cream.</p> + +<p><span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span></p> + + +<p class="sectionhead">BOILED SALSIFY.</p> + +<p>Scrape off the outer skin of the roots, cut in small pieces and throw +into water with a little vinegar to prevent turning brown. Boil at least +an hour, as they should be quite soft to be good. When done put in a +little salt codfish picked very fine. Season with butter, salt, and +cream, thickened with a little flour or cornstarch and serve with bits +of toast. The fish helps to give it a sea-flavor. Instead of fish the +juice of half a lemon may be used or it is good without any added +flavor.</p> + + +<p class="sectionhead">ESCALLOPED SALSIFY.</p> + +<p>Cook salsify in salted water until tender, alternate it in a baking dish +with bread crumbs seasoned with pepper and salt, and dot with butter. +Moisten it with cream or milk and a little melted butter, cover the top +with bread crumbs dotted with butter, and bake a light brown.</p> + + +<p class="sectionhead">SALSIFY FRITTERS.</p> + +<p>Scrape some oyster plant and drop quickly into cold water with a few +drops of vinegar to prevent its turning dark. Boil until soft in salted +water, mash fine, and for every half pint of the pulp add one well +beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a +heaping tablespoonful of flour, salt and pepper. Drop into boiling lard +or drippings and fry brown. Or, instead of mashing the salsify after +boiling, some prefer to drain it, and to dip each piece in batter and +fry it in hot lard. Season with salt and pepper after frying, drain in a +napkin and serve hot.</p> + + +<p class="sectionhead">FRIED SALSIFY.</p> + +<p>Scrape, cut into finger lengths and boil in salted water, drain and +cover with a dressing of oil and vinegar, salt and pepper. Let stand +until well seasoned, then drain again, sprinkle with parsley and fry in +hot fat. Put in but few pieces at a time as each needs attention. Dry in +a hot colander and serve.</p> + + +<p class="sectionhead">SALSIFY SOUP.</p> + +<p>Use a pint of salsify cut fine, boil until soft in a pint of water, mash +and put through a sieve. Have ready three pints of boiling milk, into +this put the salsify, liquor and pulp, thicken with a tablespoonful of +flour, and season with butter, pepper and salt. Roll crackers and stir +in three tablespoonfuls of cracker dust.</p> + +<p><span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span></p> + + +<p class="sectionhead"><a name="SAUCES" id="SAUCES"></a>SAUCES.</p> + +<p><b>Asparagus Sauce.</b>—Use the tender part of the stalks for the main dish, +boil the tougher part until it is as soft as it will be, then rub +through a coarse sieve. Put the pulp into a mixture of one tablespoonful +each of butter and flour and let it simmer for a few moments, add a +half-cup of water in which the asparagus was boiled, season with salt +and pepper and boil thoroughly; just before taking from the fire add a +half-cup of hot cream or one-half cup of milk and water, and a +teaspoonful of butter; a little grating of nutmeg improves the flavor.</p> + +<p><b>Bechamel Sauce.</b>—Bechamel sauce is a white one and needs a white stock; +if there is none at hand make it in the following manner: cut up lean +veal, free from fat into three-inch cubes and put them into a stewpan. +Add one small onion, one small carrot cut into pieces, and six ounces of +butter. Fry the vegetables in the butter ten minutes, without coloring, +then stir in three ounces of flour, and continue stirring five minutes +longer. Add three pints of stock, one pint of cream, five ounces of +mushrooms, a small sprinkling of dried herbs, one half teaspoonful of +salt and a pinch of white pepper. Stir until it comes to a boil, skim +occasionally to remove the fat, and simmer for two hours. Strain through +a cloth or fine sieve into a porcelain stewpan with a gill of cream. +Simmer over the fire till it coats the spoon, strain again through a +cloth or fine sieve into a basin, and set till the sauce is cold. This +sauce requires the cook's utmost attention.</p> + +<p><b>Butter Sauce or Drawn Butter Sauce.</b>—Mix one tablespoonful each of +butter and flour to a smooth paste, put in a saucepan to melt, not to +brown, and add one cupful of water, broth, or milk. Season with one +teaspoonful of salt and one saltspoonful of pepper. Stir constantly +while boiling. This is a good sauce in itself and is the foundation of +many other sauces; it is varied with different vegetable flavors, +catsups, vinegars, spices, lemon juice, leaves and the different sweet +herbs.</p> + +<p><b>Brown Sauce or Spanish Sauce.</b>—Brown a tablespoonful of butter, add the +same amount of flour and brown again, add a cup of boiling water, stock +or milk, and stir while it is cooking, strain if necessary; a clove, a +bay leaf, and a tablespoonful of minced onion or carrot browned in the +butter varies the flavor.</p> + +<p><b>Caper Sauce.</b>—Stir into some good melted butter from three to four +dessertspoonfuls of capers; add a little of the vinegar and dish the +sauce as soon as it boils.</p> + +<p><span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span></p> + +<p><b>Celery Sauce.</b>—Cut half a dozen heads, or so, of celery into small +pieces; cook in a little slightly salted water until tender, and then +rub through a colander. Put a pint of white stock into a stewpan with +two blades of mace, and a small bunch of savory herbs; simmer half an +hour to extract their flavor, then strain them out, add the celery and a +thickening of flour or corn-starch; scald well, and just before serving, +pour in a teacupful of cream, or if one has not the cream, use the same +amount of scalded milk and a tablespoonful of butter, season to taste +with salt and white pepper, squeeze in a little lemon juice, if one has +it, and serve. If brown gravy is preferred thicken with browned flour, +and it is improved by a little Worcestershire sauce or mushroom catsup.</p> + +<p><b>Cream Sauce.</b>—Rub to a smooth paste one tablespoonful of butter and the +same of flour, put into a saucepan and melt, do not brown; have ready a +cup of hot cream, or the same amount of milk enriched by a tablespoonful +of butter and add to the butter and flour. Stir constantly until it +thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of +chopped onion lightly browned in the butter is an agreeable addition.</p> + +<p><b>Cucumber Sauce.</b>—Use two tablespoonfuls of olive oil, a scant +tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a +dash of pepper, and a saltspoonful of mustard with a teaspoonful of +cucumber; rub the oil and mustard together before adding the other +ingredients, stir well and serve very soon as it spoils by standing.</p> + +<p><b>Egg Sauce.</b>—Boil the eggs hard, cut them into small squares, and mix +them with good butter sauce. Make hot and add a little lemon juice +before serving.</p> + +<p><b>Hollandaise Sauce.</b>—One half a teacupful of butter, the juice of half a +lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of +boiling water, one-half teaspoonful of salt; beat the butter to a cream, +add the yolks one by one, the lemon juice, pepper and salt; place the +bowl in which these are mixed in a saucepan of boiling water; beat with +an egg-beater until the sauce begins to thicken, and add boiling water, +beating all the time; when like a soft custard, it is done; the bowl, if +thin, must be kept over the fire not more than five minutes, as if +boiled too much it spoils.</p> + +<p><b>Horseradish Sauce.</b>—Two teaspoonfuls of made mustard, two of white +sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour +over sufficient grated horseradish to moisten thoroughly.</p> + +<p><span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p> + +<p><b>Lyonnaise Sauce.</b>—Brown a small onion minced in a tablespoonful of +butter and the same of flour, add a half-cupful of meat broth, a +teaspoonful of parsley, salt and pepper and cook long enough to season +well.</p> + +<p><b>Mint Sauce.</b>—Four dessertspoonfuls of mint, two of sugar, one gill of +vinegar; stir all together; make two or three hours before wanted.</p> + +<p><b>Mushroom Sauce.</b>—Mix one tablespoonful each of flour and butter, melt in +a stewpan, add a cupful of rich white stock or cream and stir until it +thickens; put in a half-cupful of freshly boiled or of canned mushrooms, +let all come to a boil again, season with a saltspoonful of salt and a +dash of cayenne pepper; serve hot.</p> + +<p><b>Mustard Sauce, French.</b>—Slice an onion in a bowl; cover with good +vinegar. After two days pour off the vinegar; add to it a teaspoonful of +cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and +mustard enough to thicken; mix, set upon the stove and stir until it +boils. When cold it is ready for use.</p> + +<p><b>Mustard Sauce, German.</b>—Four tablespoonfuls of ground mustard, one +tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of +cinnamon, one of cloves, one of cayenne pepper, three of melted butter; +mix with one pint of boiling vinegar.</p> + +<p><b>Onion Sauce.</b>—Mince an onion; fry it in butter in a stewpan. Pour over +it a gill of vinegar; let it remain on the stove until it is simmered +one-third away. Add a pint of gravy, a bunch of parsley, two or three +cloves, pepper and salt. Thicken with a little flour and butter, strain, +and remove any particles of fat.</p> + +<p><b>Parsley Sauce.</b>—Parsley sauce is the usual "cream sauce," to which is +added a tablespoonful of minced parsley and one hard boiled egg finely +chopped.</p> + +<p><b>Tartare Sauce.</b>—Tartare sauce is a French salad dressing to which is +added a tablespoonful each of chopped olives, parsley, and capers or +nasturtiums; instead of capers or nasturtiums chopped cucumbers or +gherkins can be used. Set on ice until used.</p> + +<p><b>Tomato Sauce.</b>—Boil together for one hour, a pint of tomatoes, one gill +of broth of any kind, one sprig of thyme, three whole cloves, three +pepper corns, and half an ounce of sliced onions; rub through a sieve +with a wooden spoon, and set the sauce to keep hot; mix together over +the fire one ounce of butter and half an ounce of flour, and when smooth +add to the tomato sauce.</p> + +<p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p> + +<p><b>Vinaigrette Sauce.</b>—A vinaigrette sauce is a brown sauce flavored with +vinegar just before serving; it must be cider vinegar, or one of the +fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a +teaspoonful of mustard into a tablespoonful of olive oil, to which add a +teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very +slowly a half-cup of vinegar stirring vigorously.</p> + +<p><b>White Sauce.</b>—Put one tablespoon each of flour and butter in a saucepan +and stir together until they bubble; then gradually stir in a pint of +boiling water or white stock; season with salt and pepper and let boil a +moment longer. To vary it, the beaten whites of two eggs may be stirred +in just before serving.</p> + + +<p class="sectionhead">SCORZONERA.</p> + +<p>The roots are eaten boiled like those of salsify—or like the Jerusalem +artichoke. The recipes of either are applicable to scorzonera. The +leaves of scorzonera are used in salad with a plain or French dressing.</p> + + +<p class="sectionhead">SHALLOTS.</p> + +<p>The bulbs are more delicate than onions, and are used to flavor soups, +salads, dressings and sauces. The leaves when young help in forming +salads.</p> + + +<p class="sectionhead">SORREL AND SWISS CHARD.</p> + +<p>Sorrel and Swiss chard are often used together as the chard modifies the +acidity of the sorrel. They make acceptable greens when used together +and are treated like spinach.</p> + + +<p class="sectionhead">SORREL SOUP.</p> + +<p>Pick off the stems and wash the leaves of a quart of sorrel, boil in +salted water, drain and chop fine, mix butter and flour in a saucepan +and when the butter is melted turn in the sorrel and let cook for a +couple of minutes. Add three pints of beef or veal stock well seasoned +and stir until it boils. Just before serving beat up two eggs and turn +over them the boiling soup, which will cook them sufficiently. A sliced +onion, or a few blades of chives boiled with the sorrel is a welcome +flavor occasionally, also the stock may be half meat stock and half +cream or milk.</p> + + +<p class="sectionhead">SORREL AND SPINACH SOUP.</p> + +<p>To one quart of sorrel add a handful of spinach and a few lettuce +leaves. Put them in a frying pan with a large piece of butter and cook +until done. Add two quarts of boiling water, season with salt and pepper +and just before serving add two eggs well beaten into a gill of cream. +This is an excellent soup for an invalid.</p> + +<p><span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p> + + +<p class="sectionhead"><a name="spinach" id="spinach"></a>BAKED SPINACH.</p> + +<div class="figleft" style="width: 285px;"> +<img src="images/image28.jpg" width="285" height="196" alt="Spinach" title="Spinach" /> +</div> + +<p>Use one-half peck of spinach. Pick over the leaves carefully, remove all +wilted ones and roots, wash thoroughly and put in boiling water to which +a pinch of soda has been added to keep the color. When very tender, +drain, chop fine, and put into a baking dish. Put into a saucepan with a +cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a +dash of cayenne pepper and a very little grated nutmeg. Let this come to +a boil, stir into the spinach, add two well beaten eggs and bake ten +minutes in a hot oven.</p> + + +<p class="sectionhead">BOILED SPINACH, FRENCH.</p> + +<p>Prepare as above, after it is thoroughly tender, throw into a colander +and drench with cold water. This gives a firmness and delicacy attained +in no other way. Shake it free from water, chop fine, put into a +saucepan, stir with a tablespoonful of butter, salt and pepper to taste +and two tablespoonfuls of cream until hot, when it is ready to be heaped +in the dish with poached or boiled eggs or quirled yolks on top. To +quirl the yolks run them through the sieve of a patent potato masher.</p> + + +<p class="sectionhead">"VICTORY" SPINACH</p> + +<p>Carefully wash the spinach, scald it in boiling salted water, then pour +cold water over it, drain and chop fine. Stew an onion in butter until +it is soft, add the spinach, sprinkle flour over it and cook for ten +minutes stirring constantly, add salt, pepper, a little grated nutmeg, +and cover with meat stock or gravy. Boil a few minutes and when done, +add a little sour cream.</p> + + +<p class="sectionhead">FRIED SPINACH.</p> + +<p>Take cold spinach left from dinner, premising that it was boiled tender +in properly salted water, and that there were three or four poached eggs +left also. Chop the eggs thoroughly into the spinach and sprinkle with +pepper. Put into a frying-pan a large tablespoonful of butter, and when +it is sufficiently hot put in the spinach and eggs, and fry nicely.</p> + +<p><span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span></p> + + +<p class="sectionhead">RAVIOLI OF SPINACH.</p> + +<p>Prepare a potato paste as for Potato Turnovers, or a good puff paste, +and with a saucer or tin cutter of that size cut out a circle. Place a +tablespoonful of spinach prepared French style upon one side, wet the +edges, fold over the other side and press it around with the fingers and +thumb, brush with egg and bake until a light brown. When served pour +around it cream or a cream sauce in which is a hard boiled egg chopped +fine, or peas.</p> + + +<p class="sectionhead">SPINACH SALAD.</p> + +<p>Take two dozen heads of spinach, season with salt and pepper, put in +salad dish and set away on ice. Take the yolks of three hard boiled +eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted +butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish +with hard boiled eggs sliced.</p> + + +<p class="sectionhead">COOKING SUMMER SQUASH.</p> + +<p>Quarter, seed, pare and lay them in cold water. Steam over boiling soft +water if possible, or boil in salted water and drain thoroughly, mash +them smooth and season with butter, pepper and salt. If the seeds are +very young and tender they can be retained.</p> + + +<p class="sectionhead">ESCALLOPED SUMMER SQUASH.</p> + +<p>The squash is pared and sliced and laid in a baking dish alternating +with cracker crumbs, seasoned with butter, pepper and salt, until the +dish is full, the upper layer being cracker crumbs dotted with butter. +Bake three quarters of an hour.</p> + + +<p class="sectionhead">FRIED SUMMER SQUASH.</p> + +<p>Cut the squash in thin slices and sprinkle with salt. Let it stand a few +minutes, then beat an egg, in which dip the slices. Fry in butter and +season with sugar or salt and pepper to taste.</p> + + +<p class="sectionhead">SUMMER SQUASH FRITTERS.</p> + +<p>Use three medium sized squashes; pare, cut up and boil tender, drain +thoroughly and mash, season with pepper and salt; add one cupful of milk +(cream is better), the yolks of two eggs and sufficient sifted flour to +make a very stiff batter, or they will be hard to turn; lastly, stir in +the beaten whites of the eggs. Fry brown in hot fat.</p> + + +<p class="sectionhead">BAKED WINTER SQUASH.</p> + +<p>Cut in small pieces to serve individually, bake with the rind on, scoop +out the squash, season it with butter, pepper, salt, a little sugar and +cream and replace in shells; an allowance of two or three<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span> extra pieces +should be made to give filling enough to heap the shells, dust a few +bread or cracker crumbs over the top, dot with a bit of butter, bake a +nice brown and serve.</p> + + +<p class="sectionhead">BOILED WINTER SQUASH.</p> + +<p>Peel and cut into pieces a large squash that will, when cooked fill a +half gallon. Steam over hot salted water if possible, if not put it on +to boil in as little water as possible. Keep it closely covered and stir +frequently. When perfectly soft, drain in colander, press out all of the +water, rub the squash through a sieve and return it to the saucepan. Add +to it a quarter of a pound of nice butter, one gill of sweet cream and +salt and pepper to taste. Stew slowly, stirring frequently until it is +as dry as possible. In cold weather serve all vegetables on warmed +dishes.</p> + + +<p class="sectionhead">SQUASH BISCUIT.</p> + +<p class="recipe">One and one-half cupfuls of sifted squash, half a cupful of sugar, half +a cake of compressed yeast, one cupful of milk, half a teaspoonful of +salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the +yeast in a scant half-cupful of cold water, mix it and the milk, butter, +salt, sugar and squash together, and stir into the flour. Knead well and +let it rise over night. In the morning shape into biscuit. Let them rise +one hour and a half and bake one hour.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">SQUASH CUSTARD.</p> + +<p>Use a cupful of mashed squash, stir into it a pint of hot milk, then add +four well beaten eggs, a tablespoonful of butter, and season with salt +and pepper. Put into a hot greased baking pan and bake in a quick oven.</p> + + +<p class="sectionhead">SQUASH PIE. <span style="font-weight: normal;">(See <a href="#PUMPKIN_PIE">Pumpkin Pie</a>.)</span></p> + + +<p class="sectionhead">SQUASH SOUP.</p> + +<p>To one quart of thoroughly cooked pumpkin or squash allow two quarts of +milk, plenty of butter, pepper and salt. Serve with toasted bread. +Pumpkin and squash soups are French dishes.</p> + + +<p class="sectionhead">SWEET POTATO BISCUIT.</p> + +<p>One quart of flour, one quart of sweet potatoes—after they are boiled +and grated—one-half cupful of lard, one cup of yeast—mix with either +milk or water; let them rise twice. Bake like tea biscuits.</p> + + +<p class="sectionhead">ESCALLOPED SWEET POTATOES.</p> + +<p>Boil the potatoes the day before. Peel and slice them rather thick. In +the bottom of a baking-dish put bits of butter, sprinkle<span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span> sugar and put +a layer of potato. Then more butter, sugar and potato, until the pan is +full. Let the top be strewn with sugar and bits of butter and pour over +it a teacupful of water. Put it in the oven, and after it begins to +cook, once or twice moisten the top with a little butter and water to +dissolve the sugar and prevent its merely drying on top of the potato. +Use a teacupful of sugar and half a pound of butter to a half gallon pan +of potato. Bake slowly.</p> + + +<p class="sectionhead">SWEET POTATO LOAF.</p> + +<p>Boil and mash sweet potatoes, season with butter, pepper and salt, put +into a buttered baking dish, cover with bread crumbs dotted with butter, +and bake until brown. Ornament with cress or a few sprigs of parsley.</p> + + +<p class="sectionhead">SWEET POTATOES ROASTED.</p> + +<p>Sweet potatoes roasted under beef or lamb are very nice. Take the skin +off carefully to leave the surface smooth, wash and put them under the +meat, allowing half an hour for a medium sized potato. They will brown +over nicely and receive an agreeable flavor.</p> + + +<p class="sectionhead">SWEET POTATO SALAD.</p> + +<p class="recipe">Boil three large sweet potatoes. Cut into half-inch squares. Cut into +very small pieces two stalks of celery. Season with salt and pepper and +pour over a French dressing as follows:—Three tablespoonfuls salad oil, +two of vinegar, one tablespoonful onion juice, one saltspoon each of +salt and pepper. Let salad stand in refrigerator two hours. Garnish with +pickles, pitted olives and parsley.</p> + +<p class="attrib"><span class="smcap">Chicago Record.</span></p> + + +<p class="sectionhead">SWISS CHARD OR SILVER LEAF BEET.</p> + +<p>The leaves of Swiss Chard are boiled and used like spinach. The stalks +and midrib are very broad and tender and when young are used like +asparagus. The leaves of sorrel and spinach are often used together as +greens. (See <a href="#ASPARAGUS">Asparagus</a> and <a href="#spinach">Spinach</a> receipts).</p> + + +<p class="sectionhead">BAKED TOMATOES.</p> + +<p>Tomatoes may be simply baked without stuffing. Peel them first, lay stem +end down in a dripping pan, cut a Greek cross on the top of each, season +with salt, pepper and sugar, dot with bits of butter and sprinkle +thickly with fine stale crumbs, adding a generous bit of butter on top +of each. Pour in at the side of the pan two tablespoonfuls of water.</p> + + +<p class="sectionhead">BROILED TOMATOES.</p> + +<p>Turn hot boiling water on to the tomatoes to peel them, cut slices at +least three-quarters of an inch thick, and small tomatoes in<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span> halves, +rub a piece of fat pork on the gridiron, put on the tomatoes, and broil +on both sides, or dip in sweet oil and broil, or cover both sides with +cheese and broil, or slice the tomatoes with their skins on and broil, +and pour melted butter over them. In all cases season nicely with salt +and pepper, garnish with parsley or cress and serve hot on a hot dish.</p> + + +<p class="sectionhead">ESCALLOPED TOMATOES.</p> + +<p>Arrange in a baking pan layers of tomatoes covered with bread crumbs +seasoned with salt, pepper, a little sugar, and dotted with butter. Let +the upper layer be of bread crumbs dotted with butter. Bake covered, +half an hour. A few minutes before serving take off the cover and brown.</p> + + +<p class="sectionhead">TOMATO CATSUP.</p> + +<p>Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3 +tablespoonfuls of salt, 2 of mustard, 1<span class="hidespace"> </span><span class="num">1</span>/<span class="den">2</span> black pepper, <span class="num">1</span>/<span class="den">4</span> of +cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours +and watch carefully or it will burn. Set on back of stove and add 1 +tablespoonful of cinnamon, <span class="num">1</span>/<span class="den">2</span> tablespoonful of cloves, and if liked, 1 +pint currant jelly. Mix thoroughly, can while hot and seal.</p> + + +<p class="sectionhead">TOMATO FIGS.</p> + +<p>Scald and peel the tomatoes, then weigh them, place them in a stone jar +with an equal amount of sugar and let them stand two days, then pour off +the syrup and boil and skim until no scum rises. Pour it over the +tomatoes and let them stand two days as before, pour off, boil and skim +a second time and a third time. After the third time they are fit to dry +if the weather is good, if not let them stand in syrup until drying +weather. Place on earthen dishes and dry in the sun which will take +about a week, after which pack them in wooden boxes with fine white +paper between the layers; so prepared they will keep for years.</p> + + +<p class="sectionhead">FRIED TOMATOES.</p> + +<p>Do not pare the tomatoes, cut in slices, roll in flour and fry in butter +until both sides are brown, season with salt, pepper and a little sugar +sprinkled over while cooking; or after the tomatoes are browned, stir +into the gravy in the spider, one cupful of cream thickened with flour. +Let it boil up, and turn it over the tomatoes.</p> + + +<p class="sectionhead">MACARONI WITH TOMATOES.</p> + +<p>Remove from each tomato the pips and watery substance it contains; put +the tomatoes in a saucepan with a small piece of butter, pepper, salt, +thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep +stirring until they are reduced to a pulp, then strain through a sieve, +and pour over macaroni already boiled soft and cover with grated cheese; +bake until a light brown.</p> + +<p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p> + + +<p class="sectionhead">TOMATO MANGOES. <span style="font-weight: normal;">(See <a href="#MANGOES">Mangoes</a>.)</span></p> + + +<p class="sectionhead">TOMATO MUSTARD.</p> + +<p>To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a +half hour, and strain through a sieve. Add two dessertspoonfuls of +onions chopped fine, a dessertspoonful of whole pepper, one of allspice, +one of cloves, and half a spoonful of cayenne pepper. Let it simmer down +one-third, adding a teaspoonful of curry, and a teacupful of mustard. +Then simmer half an hour longer.</p> + + +<p class="sectionhead">FROZEN TOMATO SALAD.</p> + +<p>Peel and chop fine a half dozen solid tomatoes, season with a +teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon +juice. Freeze the pulp solid in an ice cream freezer, when frozen mold +it into fancy shapes and serve on lettuce with a tablespoonful of +mayonnaise over each mold.</p> + + +<p class="sectionhead">TOMATO SOUP.</p> + +<p>Boil a quart of tomatoes in a pint of water for twenty minutes and +strain; put in a small teaspoonful of soda, and a quart of milk as it +foams. Add a tablespoonful of butter and two tablespoonfuls of +cornstarch rubbed together, plenty of salt and a sprinkling of pepper. +Put a tablespoonful of whipped cream in each soup plate.</p> + + +<p class="sectionhead">STUFFED TOMATOES.</p> + +<p>Cut off a transverse slice from the stem end of the tomato; scrape out +the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley +and onions, or with any force meat, fish, or poultry well seasoned with +butter, pepper and salt, moistened with a little stock or cream and the +yolk of an egg added to bind it, bake. Or, scoop out the seeds, place +the tomatoes in a saucepan containing a gill of salad oil; next chop +about half a bottle of mushrooms, a handful of parsley and four +shallots, put them into a stewpan with two ounces of scraped bacon or +ham, season with pepper, salt, a little chopped thyme and fry five +minutes, when add the yolks of three eggs. Fill the tomatoes with this +mixture, sprinkle with bread crumbs and bake until brown.</p> + + +<p class="sectionhead">TOMATO WINE.</p> + +<p class="recipe">Take fresh ripe tomatoes, mash very fine, strain through a thin cloth. +To every gallon of the pure juice add one and one-quarter pounds of +sugar and set away in an earthen jar about nine days or until it has +fermented; a little salt will improve its taste; strain again, bottle, +cork tightly and tie down cork. To use it as a drink, to every gallon of +fresh sweetened water add half a tumbler of the wine with a few drops of +lemon essence and one has a good substitute for lemonade.</p> + +<p class="attrib"><span class="smcap">Kizzie Beckly.</span></p> + +<p><span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span></p> + + +<p class="sectionhead">BAKED TURNIPS.</p> + +<p>Peel and boil some turnips in salted water to which a half teaspoonful +of sugar has been added. Slice them half an inch thick and put them in a +stew-pan with two tablespoonfuls of butter to six or seven good sized +turnips, shake them until they are lightly browned. Season with salt, +pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy +and serve.</p> + + +<p class="sectionhead">BOILED TURNIPS.</p> + +<p>Put three tablespoonfuls of butter in a saucepan and as soon as it is +melted put in one small onion, minced fine and one quart of turnips cut +in dice; stir until they are brown, when add one teaspoonful of salt, +the same of sugar, one tablespoonful of flour and half a saltspoonful of +pepper, stirring for two minutes. Then add a cupful of milk or stock and +simmer for twenty minutes, keeping the saucepan covered. Serve +immediately.</p> + + +<p class="sectionhead">TURNIP SALAD.</p> + +<p>Slice very thin three or four turnips; put them to soak over night, +change the water the next morning, then cut up very fine, put on salt, +pepper, celery salt, or celery seed and vinegar.</p> + + +<p class="sectionhead">VEGETABLE ASPIC MOLDS.</p> + +<p>In the bottom of some very small molds lay alternately small pieces of +chili, chervil and hard-boiled white of egg. Cover these well with +liquid aspic, then add a further layer of chopped parsley and finely +chopped yolk of hard-boiled egg. Having covered this also with aspic, +put in another layer of small squares of cheese and a few capers, and so +continue the operation till the molds are quite full. When set on ice +turn out of the molds and serve on lettuce leaves with mustard, cress +and chopped aspic jelly. The aspic is made by using a meat or vegetable +stock to which is added enough soaked gelatine to make a jelly when +cold.</p> + + +<p class="sectionhead">VEGETABLE SOUP.</p> + +<p>Put a half-cup of drippings into a saucepan, thicken it with two +tablespoonfuls of flour, cut into it and brown two small onions. Have +ready two quarts of boiling water, into this empty the contents of the +saucepan, slice into it six tomatoes, two potatoes, one carrot and one +turnip; add two cupfuls of green peas, one cupful of lima beans and a +half-dozen cloves. Let all simmer slowly for two hours, then put all +through a colander, return it to the pot, heat to boiling, thicken with +a tablespoonful of butter rolled in cornstarch, season with pepper and +salt to taste and serve hot.</p> + + + +<hr style="width: 65%;" /> + +<div class="figcenter" style="width: 378px;"> +<img src="images/image29.jpg" width="378" height="463" alt="back cover" title="back cover" /> +</div> + + + +<hr style="width: 65%;" /> + +<div style="background-color: #EEE; padding: 0.5em 1em 0.5em 1em;"> +<p class="center noindent"><a name="trans_note" id="trans_note"></a><b>Transcriber’s Note</b></p> + +<p class="noindent">The following typographical errors have been corrected.</p> + +<table style="margin-left: 0%;" cellpadding="2" cellspacing="0" summary="typos"> +<tr> + <td>Page</td> + <td>Error</td> +</tr> +<tr> + <td>Endive</td> + <td>delicous changed to delicious (two times)</td> +</tr> +<tr> + <td>Cabbage</td> + <td>i.c. changed to i.e.</td> +</tr> +<tr> + <td>Sea Kale</td> + <td>what is usually, changed to what is usually</td> +</tr> +<tr> + <td>1</td> + <td>oders changed to odors</td> +</tr> +<tr> + <td>1</td> + <td>condidion changed to condition</td> +</tr> +<tr> + <td>20</td> + <td>sprigs of parsley changed to sprigs of parsley.</td> +</tr> +<tr> + <td>25</td> + <td>have lightly browned changed to have lightly browned.</td> +</tr> +<tr> + <td style="vertical-align: top;">32</td> + <td>The first few letters were missing from the first line on this page. + By context, they have been reconstructed as: [a l]eaf</td> +</tr> +<tr> + <td>32</td> + <td>of great variety changed to of great variety.</td> +</tr> +<tr> + <td>56</td> + <td>cayene changed to cayenne</td> +</tr> +</table> + +<p class="noindent">The following words had inconsistent spelling:</p> + +<p class="noindent">catchup / catsup<br /> +dessertspoonful / dessert spoonful<br /> +forcemeat / force meat<br /> +Seakale / Sea kale</p> + +<p class="noindent">The following words had inconsistent hyphenation:</p> + +<p class="noindent">corn-starch / cornstarch<br /> +horse-radish / horseradish<br /> +par-boil / parboil<br /> +stew-pan / stewpan</p> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Vaughan's Vegetable Cook Book (4th +edition), by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK VAUGHAN'S VEGETABLE COOK *** + +***** This file should be named 19775-h.htm or 19775-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/9/7/7/19775/ + +Produced by Barbara Tozier, Bill Tozier, Julia Miller and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Vaughan's Vegetable Cook Book (4th edition) + How to Cook and Use Rarer Vegetables and Herbs + +Author: Anonymous + +Release Date: November 12, 2006 [EBook #19775] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK VAUGHAN'S VEGETABLE COOK *** + + + + +Produced by Barbara Tozier, Bill Tozier, Julia Miller and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + + + + +Transcriber's Note + +Certain statements given in this cookbook about distinguishing between +toxic and non-toxic mushrooms, and the use of certain herbs, in +particular pennyroyal, do not conform to modern knowledge and may be +dangerous to follow. Please consult reliable modern resources for these +products. + +Obvious typographical errors have been corrected. A list of the changes +is found at the end of the text. Inconsistency in spelling and +hyphenation has been maintained. A list of these inconsistencies is +found at the end of the text. + + + + + Vaughan's + VEGETABLE COOK BOOK + + + [Illustration] + + + How to Cook and Use + Rarer Vegetables and Herbs + + A Boon to Housewives + + + Fourth Edition 1919 + + + --PUBLISHED BY-- + VAUGHAN'S SEED STORE + + + NEW YORK + 43 Barclay Street + + CHICAGO + 31-33 W. Randolph Street + + Greenhouses, Nurseries and Trial Grounds, Western Springs, Illinois. + + 3-19 2M + + + + +French Endive or Witloof Chicory + +A Wholesome and Useful Winter Vegetable + +[Illustration] + + +=How to Grow.= Sow the seed in Spring on well prepared land 1 ft. apart in +rows, and thin out same as parsnips. Lift the roots in fall. These roots +produce during winter months, the beautiful young crisp leaves, which +make one of the most delicious winter salads. Here's how it's done. + + +=Forcing the Roots.= Prepare a convenient sized bed of good rich soil +about a foot deep, in the basement and board up the sides. Place the +roots in it until the crowns are just covered, and about 2 inches apart, +in rows 6 to 8 inches apart then place on top about 8 inches of any kind +of light covering such as leaf mold or other light compost. This =must be +light= or otherwise the heads which will grow from the crown will open +out instead of keeping firmly closed and conically shaped. On the top of +the light soil, manure (if it can be procured fresh, all the better) +should be placed to a thickness of about 12 inches, or even more. This +will cause the soil to warm slightly and hasten the making of the head. +Horse manure is better than cattle manure for the purpose. The heads +will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10 +day intervals, a succession of cuttings may be made from the bed. Store +the roots in dry sand until they are to be put in the bed. + +Roots may also be forced in a Greenhouse or Conservatory by planting +under the benches or in a specially prepared place, but not too high a +temperature; say anywhere from 55 to 60 degrees F. To give more is +running the risk of getting spindly, weak heads. They may also be grown +in pots of say 12 inch drain. Place from five to six roots in a pot, +leaving the crown of the root exposed and place another pot inverted +closely over it, covering up the top hole, so as to keep the roots as +dark as possible. Water about once a day and in a temperature of from 55 +to 65 degrees. It will take about one month, or even less before the +heads may be cut. After cutting they must be kept dark, else they turn +green quickly. The roots after being forced, indoors or outdoors, become +useless. + + +=Use.= The leaves can be used in every way that lettuce can, and are +delicious either alone, or in combination salads. It is beautifully +crisp, tender and has a delightful appetizing flavor of its own. Large +quantities are imported into this country from Europe every year and it +is found on the bill of fare of all First Class Restaurants during the +winter months. + +Grown at home (and so easily grown at that) and served fresh and crisp +from the bed, its true qualities are doubly appreciated. + + + + +PREFACE + +THIRD EDITION + +[Illustration] + + +The suggestions and recipes of this cook book have been gathering +through the years from sources far and wide. Friends and neighbors have +contributed, personal experience has offered its lessons, thrifty +housekeepers in home departments of newspapers, reports of lectures, and +recipes given to the newspaper world, from teachers in the science of +cookery, have all added color or substance to what is herein written. +The recipes of the CHICAGO RECORD-HERALD, rich in material, have been +drawn on to a limited extent, credit is given to an owner of a recipe if +known, if not it is given to the paper. Compound recipes have been made +up from the study of several cook books. "The Cook's Own Book," "The +Household," "Practical Housekeeping." French and German recipes have all +in some degree been a source of supply to this compilation. We offer the +result to you, hoping it will fill a need, and though a wee thing among +its grown up sisters, that it will find a place, all its own, in your +esteem and good will. + +The demand which has made a Third Edition now necessary is the best +proof that the volume has found favor, and the ever increasing love of +gardening finds its definite expression in this direction as in many +other new ones. + +Chicago, January 9th, 1919 + + + + +Chinese Cabbage--Pe Tsai + +[Illustration] + + +A few years ago this delicious vegetable was introduced into this +country, though it has been well known and extensively cultivated in +China for a long time. + +We have grown it at our trial grounds two seasons and have found it a +novel, easily grown delicious vegetable. In shape it resembles a giant +cos lettuce forming a head some fifteen inches long. + +When nearing maturity the outer leaves should be tied up to blanch the +heart and when cut two weeks later and the outer leaves removed, appears +as a grand oblong solid white head, of crisp tender leaves. We have +noticed that late sowing i. e. July gives the largest and best heads. +Sown earlier it runs to seed. + + +=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water +and cultivate freely. For Winter use store same as cabbage, keep from +freezing. + + +=Uses.= The heads may be cut into convenient sizes and served like +lettuce, but is we think, more delicious, when cooked like cabbage and +served up in any of the many ways that cabbage is. + + + + +Sea Kale + + +An easily grown vegetable, especially valuable when forced during the +winter months. + +To raise from seed sow in April, lift the roots in Fall and plant out +the following Spring in rows 2 ft. apart. + +Sea Kale needs well dug, well manured soil and plenty of water. We +recommend planting roots (3 year old preferably). Cover the bed with +light blanching material, 7 or 8 ins. deep and cut same as Asparagus +(Coal ashes is what is usually used for Seakale). It should be ready to +cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft. +apart. Place an old bucket or box over the hill and cover all over with +fresh stable manure. The heat from the manure will make cutting possible +in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to +other hills when first hills are through. (Roots can be procured in the +Fall.) + + +=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar +pot over it and cover the hole in the top. Place under bench in +conservatory or Greenhouse, or in a warm basement where 50 or 60 degrees +may be maintained. Water every day. Cutting should be made in from 18 to +21 days, according to heat maintained. + + +=Use.= Seakale is considered a great delicacy, the young shoots when +cooked are more tender than the youngest Asparagus. They are usually +cooked whole and served with white (cream) sauce as Asparagus, or may be +chopped up and cooked like celery and served in the same manner. It has +a nice buttery flavor of its own, that has to be tasted to be +appreciated, a flavor that will take with the household. We do not +hesitate to say that if once grown the demand will soon exceed the +supply. + + + + +Vegetables are at their best in their own season, just as nature +develops them, not as man forces them. Gathered not quite full grown +with the dew of the morning upon them, they are solid, tender, juicy, +sweet and full of flavor, fit for a feast of the gods. But the +crispness, sweetness and fresh flavors are fleeting, and few but owners +of, and neighbors to gardens know the prime flavors of the fruits and +vegetables upon their tables. Therefore in selecting vegetables for your +table choose first the freshest possible, select medium sized and not +overgrown ones, though small sized turnips and large rutabagas are best, +egg-plants should be full grown, but not ripe. If vegetables are not +fresh refresh them by plunging them into cold salt water an hour before +cooking. Old potatoes should be pared as thin as possible and be thrown +at once into cold salt water for several hours, changing the water once +or twice. Wipe plunged vegetables before cooking. Old potatoes are +improved by paring before baking. Irish or sweet potatoes, if frozen, +must be put into bake without thawing. Onions should be soaked in warm +salt water an hour before cooking to modify their rank flavor. Lettuce, +greens, and celery are sometimes best cleaned by using warm water, +though they must be thrown at once, when cleaned, into cold water. To +steam vegetables is better than to boil them, their flavors are held +better, they are less liable to be water-soaked and their odors are +confined instead of escaping through the house. If they are to be boiled +always draw fresh water. Mrs. Rorer says, "Soft water should be used for +dry vegetables, such as split peas, lentils and beans, and hard water +for green ones. Water is made soft by using a half teaspoonful of +bi-carbonate of soda to a gallon of water, and hard by using one +teaspoonful of salt to a gallon of water." As soon as the water boils, +before it parts with its gases, put in the vegetables. Use open vessels +except for spinach. The quicker they boil the better. As soon as tender, +take them out of the water, drain and dress for the table. Never let +them remain in the water after they are once done. Fresh vegetables boil +in about 1/3 of the time of old ones. A little bi-carbonate of soda +added to the boiling water before greens are put in will serve to keep +their color. A pinch of pearl ash put into boiling peas will render old +yellow ones, quite tender and green. A little sugar improves beets, +turnips, peas, corn, squash, tomatoes and pumpkins, especially if they +are not in prime condition. A little lime boiled in water improves very +watery potatoes. A piece of red pepper the size of a finger nail, a +small piece of charcoal or even a small piece of bread crust, dropped in +with boiling vegetables will modify unpleasant odors. Vegetables served +with salt meats must be boiled in the liquor of the meat after it has +been boiled and removed. Egg-plant and old potatoes are often put on to +cook in cold salt water. It is claimed that onions, carrots, and turnips +cook quicker if cut in rings across the fiber. Clean all vegetables +thoroughly to remove all dirt and insects. To free leaves from insects, +throw vegetables, stalk ends uppermost, into a strong brine made by +putting one and one half pounds of salt into a gallon of water. Leave +them in the brine for two or three hours, and the insects will fall off +and sink to the bottom. + + +BOILED ARTICHOKES. + +The edible part of a French Artichoke is the base of the scales and the +bottom of the artichoke. The Jerusalem artichoke is a genuine tuber +something like a potato. They are differently treated in preparation for +cooking, but are cooked similarly. To prepare a French artichoke for +boiling, pull off the outer leaves, cut the stalks close to the bottom, +wash well and throw into cold salt water for two hours. To boil, plunge +them into boiling salted water, stalk end up with an inverted plate over +them to keep them down. Boil until very tender, season well, drain and +arrange on a dish with tops up. Pour over any good vegetable sauce. (See +Sauces.) To prepare Jerusalem artichokes for boiling pare and slice thin +into cold water to prevent turning dark, boil in salted water, season +and serve with drawn butter or a good sauce. + + +CREAMED ARTICHOKES. + +Slice six artichokes, boil in salted water and when tender, drain. Brown +slightly in a saucepan one tablespoonful of butter and a dessert +spoonful of flour, add a cup of rich milk, season with a half +teaspoonful of salt, the same amount of sugar and a dash of pepper; boil +two minutes, then stir in two eggs well beaten in two tablespoonfuls of +milk, add the artichokes and the juice of half a lemon and let simmer +three minutes longer; when dished up sprinkle one-third of a salt spoon +of pepper over them and serve hot. + + +FRIED ARTICHOKES. + +Boil and drain six artichokes, season with a sprinkling of vinegar, a +little salt and pepper and stand them aside for an hour; beat an egg, +add to it a tablespoonful of warm water, dip each slice in this, then in +flour and fry in hot fat. Serve with Sauce Tartare. (See Sauces.) + +MRS. S. T. RORER. + + +ARTICHOKES A LA LYONNAISE. + +Boil, drain, put into a saucepan with melted butter and sweet oil and +brown on both sides, season with salt. Add a half cupful of meat stock, +thicken with a little flour and butter, and boil three minutes, squeeze +a little lemon juice into it, add a sprinkling of parsley and a dash of +pepper, pour over the artichokes and serve. + +FRENCH RECIPE. + + +PICKLED ARTICHOKES. + +Parboil artichokes, and pour over good strong vinegar. They make +excellent pickles. + + +ARTICHOKE SOUP. + +Slice into cold water to keep the color, boil an hour or more in two +quarts of water, season highly with butter, pepper and salt, and just +before taking up, add a cup of cream. + + +ARTICHOKES A LA VINAIGRETTE. + +Pare and throw into cold water at once. When ready for use cut into thin +slices, arrange them on lettuce leaves and serve with a French dressing. +(See Salad Dressing.) + + +AMBUSHED ASPARAGUS. + +[Illustration] + +Use one quart of the tender tops of asparagus, and be rid of the white +part, which will not cook tender, boil and drain. Cut off with care the +tops from rolls or biscuits a day old, scoop out the inside, and set the +shells and tops into the oven to crisp. Boil a pint of milk, and when +boiled stir in four eggs well whipped. As it thickens season with a +tablespoonful of butter; salt and pepper to taste. Into this mixture put +the asparagus cut up into small pieces. Fill the shells, replace the +tops, put into the oven for three minutes and serve very hot. + + +BAKED ASPARAGUS. + +Choose the freshest asparagus possible, trim the tops, scrape or peel +the stalks, cut them into equal lengths and tie into small bunches; boil +in salted water, drain, cut into inch pieces and put into a buttered +baking dish; pour over a white sauce, (See Sauces) cover the top with +grated cheese and bread crumbs, and bake until a golden brown. + + +BOILED ASPARAGUS. + +Prepare as for baked asparagus, and when boiled tender in salted water, +pour over a drawn butter sauce; or prepare a sauce from the water +drained from the asparagus by thickening with one tablespoonful of +butter, one tablespoonful of flour and the beaten yolk of an egg, to +which add seasoning and lemon or nutmeg to suit taste. + + +ESCALLOPED ASPARAGUS. + +Make alternate layers of boiled asparagus, a sprinkling of chopped hard +boiled eggs and a sprinkling of grated cheese until the baking pan is +full, having asparagus the top layer. Make a well seasoned milk gravy +and pour gradually into the pan that it may soak through to the bottom, +cover the top with bread crumbs and a light sprinkle of cheese; bake +until a light brown. + + +FRIED ASPARAGUS. + +Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter +and fry in hot fat. Sprinkle with salt and serve. + + +ASPARAGUS WITH EGGS. + +Put boiled asparagus into a heated baking dish, season well, break eggs +over it and put into the oven until the eggs are set, or beat the yolks +and whites of four eggs separately; mix with the yolks two tablespoonfuls +of milk or cream, a heaping teaspoonful of butter, salt and pepper, and +lastly the beaten whites of the eggs; pour all over the asparagus and +bake until the eggs are set. + + +ASPARAGUS OMELET. + +Make a plain omelet and when the eggs are firming, lay over one half of +it hot seasoned tops of asparagus, and fold over the other half. + + +ASPARAGUS SALAD. + +Drain boiled asparagus and set on ice until used. Make a bed of crisp +tender lettuce leaves, lay on these slices of fresh solid tomatoes, and +over these a layer of asparagus: pour over all a French or mayonnaise +dressing. (See Salad Dressing.) + + +ASPARAGUS SOUP. + +Boil tips and stalks separately, when the stalks are soft, mash and rub +them through a sieve. Boil a pint of rich milk, thicken it with a +tablespoonful each of butter and flour and add the water in which the +asparagus was boiled and the pulp. Season with salt, pepper, a very +little sugar, and lastly a gill of cream, add the tips, boil all +together a minute and serve with toast or crackers. + + +STRING BEANS AND APPLES. + +[Illustration] + +Take three parts of string beans to one part apples. Break the beans +into small pieces, pare and quarter the apples. Boil the beans in salted +water until soft, and drain. Mix a tablespoonful each of butter and +flour in a saucepan, and add to this, three tablespoonfuls each of +vinegar and water and season with salt. Pour over the beans and let cook +until they are well seasoned. Boil the apples and add thin slices of +lemon. When all is ready add the apples to the beans without too much +juice. Serve either hot or cold. + +GERMAN RECIPE. + + +FAVRE BEANS. + +Beans and oysters form this dish. Cook the beans until tender and they +must not be dry either. Put an inch thick layer of beans in a baking +dish, sprinkle with salt, pepper and bits of butter, cover with a layer +of raw oysters, then beans, seasoning and oysters again, and so continue +until the dish is full. Sprinkle cracker dust or bread crumbs thickly +over the top, strew over bits of butter and bake in a well heated oven +three-quarters of an hour. Do not let the top get too deep a brown. + + +FRICASSEE OF BEANS. + +Steep one pint of haricot beans for a night in cold water, then remove +them, drain and put on the fire with two quarts of soft water. When +boiling allow the beans to simmer for another two hours. While they are +cooking thus, put on in another saucepan two ounces of butter, an ounce +of parsley (chopped) and the juice of one lemon, and when the butter has +quite melted throw in the beans and stir them round for a few minutes. +To be served with rice. + + +HARICOT BEANS. + +Soak a pint of beans over night, cook the next morning until perfectly +soft, strain through a sieve and season with one teaspoonful of salt and +a saltspoonful of pepper. From this point this mass is capable of many +treatments. It is made into a plain loaf sprinkled with bread crumbs, +dotted with butter and baked, or it is mixed with a cream sauce and +treated the same way, or it is made into a plain croquet, dipped into +batter and fried, or it is seasoned with a tablespoonful of molasses, +vinegar and butter and made into croquets, or it is mixed with a French +dressing and eaten while it is warm as a warm salad. + + +LIMA BEANS. + +After shelling a quart of lima beans, cook in boiling salted water until +tender, then stir in a lump of butter the size of an egg and pepper and +salt to taste; or season with milk or cream, butter, salt and pepper, or +melt a piece of butter the size of an egg, mix with it an even +teaspoonful of flour, and a little meat broth to make a smooth sauce. +Put the beans in the sauce and let them simmer very slowly for fifteen +minutes. Just before serving add a tablespoonful of chopped parsley and +salt and pepper to taste. + + +STRING BEANS BOILED. + +Take the pods as fresh and young as possible and shred them as finely as +a small knife will go through them, cutting them lengthwise. Put into +salted water and boil until tender. Then drain and serve with plenty of +sweet butter, and they will be as delicate as peas. If one likes +vinegar, a little of it will improve the dish. + + +STRING BEANS PICKLED. + +Boil beans until tender, and then put into strong vinegar; add green +peppers to taste. + + +STRING BEAN SALAD. + +Cook the beans in salted water, drain and season while warm with salt, +pepper, oil and vinegar. A little onion juice is an improvement. (See +French Salad Dressing.) + + +STRING BEAN SOUP. + +Boil one pint of string beans cut in inch lengths, in one pint of veal +or celery stock and one pint of water, add a few slices of potatoes, a +stalk of tender celery chopped, half a small onion, two or three leaves +of summer savory and a clove. When soft rub through a sieve. Put in a +saucepan and cook together a tablespoonful of butter, a heaping +tablespoonful of flour and a pint of rich milk. Add this to the stock +and pulp, season with pepper and salt and serve. + + +WHITE NAVY BEANS CURRIED. + +If the fresh kidney beans are not obtainable soak a pint of the dried +over night. Boil in two quarts of water for two hours or until tender. +Drain, when soft, and put into a saucepan with an ounce of butter, one +small onion chopped fine, one saltspoonful of salt and a +half-teaspoonful of curry powder. Toss the beans in this mixture for a +few moments over the fire; then mix smoothly a tablespoonful of flour +with a large cup of milk and season highly with a tablespoonful each of +chopped parsley, chopped bacon, tomato catchup and chutney, adding also +a saltspoonful of salt, and add to the beans; set the saucepan on the +back of the range and let the contents simmer three-quarters of an hour, +adding more milk if the curry becomes too thick. Serve with plain boiled +rice. + +CHICAGO RECORD. + + +BAKED BEETS. + +[Illustration] + +Bake two large beets, take off the hard outside, and the inner part will +be surprisingly sweet. Slice and pour over a sauce made with two +tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of +salt and a dash of pepper. + + +BEETS AND BUTTER SAUCE. + +Boil three or four beets until tender in fast boiling water, slightly +salted, which must entirely cover them. Then scrape off the skin, cut +the beets into slices, and the slices into strips. Melt an ounce of +butter, add to it a little salt, pepper, sugar and a teaspoonful of +vinegar. Pour over the beets and serve. A small minced onion added to +the sauce is sometimes considered an improvement. + + +BEET SALAD. + +Slice cold boiled beets; cut into neat strips, and serve with white +crisp lettuce; pour over a mayonnaise dressing; or slice the beets and +put in layers with slices of hard boiled eggs, or, with new potatoes and +serve on lettuce with French dressing garnished with water cress. + + +SWEET PICKLED BEETS. + +Boil beets in a porcelain kettle till they can be pierced with a silver +fork; when cold cut lengthwise to size of a medium cucumber; boil equal +parts of vinegar and sugar, with a half tablespoonful of ground cloves +to a gallon of vinegar; pour boiling hot over the beets. + + +SUGAR BEET PUDDING. + +The following recipe of Juliet Corson's was traveling the round of the +newspapers a few years ago:--Boil the beets just tender, peel and cut +into small dice. Take a pint of milk to a pint of beets, two or three +eggs well beaten, a palatable seasoning of salt and pepper and the least +grating of nutmeg; put these ingredients into an earthen dish that can +be sent to the table; bake the pudding until the custard is set, and +serve it hot as a vegetable. A favorite Carolina dish. + + +BOILED BORECOLE OR KALE. + +[Illustration] + +Use a half peck of kale. Strip the leaves from the stems and choose the +crisp and curly ones for use, wash through two waters and drain. Boil in +salted water twenty minutes, then pour into a colander and let cold +water run over it, drain and chop fine. Brown a small onion in a +tablespoonful of butter, and add the kale, seasoning with salt and +pepper, add a half teacupful of the water in which the kale was boiled, +and let all simmer together for twenty minutes. Just before taking from +the stove add a half cup of milk or cream, thickening with a little +flour. Let boil a moment and serve. + + +KALE GREENS. + +These make excellent greens for winter and spring use. Boil hard one +half hour with salt pork or corned beef, then drain and serve in a hot +dish. Garnish with slices of hard boiled eggs, or the yolks of eggs +quirled by pressing through a patent potato masher. It is also palatable +served with a French dressing. + + +KALE ON TOAST. + +Boil kale, mix with a good cream sauce and serve on small squares of +toast. + + +BROCCOLI. + +Broccoli if not fresh is apt to be bitter in spite of good cooking. +Strip off all the side shoots, leaving only the top; cut the stalk close +to the bottom of the bunch, throw into cold water for half an hour, +drain, tie in a piece of cheese cloth to keep it from breaking and boil +twenty minutes in salted water. Take out carefully, place upon a hot +dish, pour over it a cream sauce and serve very hot; or it may be served +on toast. + + +BRUSSELS SPROUTS. + +Wash in cold water, pick off the dead leaves, put them in two quarts of +boiling water, with a tablespoonful of salt, and a quarter teaspoonful +of bi-carbonate of soda. Boil rapidly for twenty minutes with the +saucepan uncovered, then drain in a colander, and serve with drawn +butter or a cream sauce. + + +BOILED CABBAGE. + +[Illustration] + +Slice a cabbage fine and boil in half water and half milk, when tender +add cream and butter. This is delicious. + + +A CABBAGE CENTER PIECE. + +Take a head of cabbage, one that has been picked too late is best, for +the leaves open better then, and are apt to be slightly curled. Lay the +cabbage on a flat plate or salver and press the leaves down and open +with your hand, firmly but gently, so as not to break them off. When +they all lie out flat, stab the firm, yellow heart through several times +with a sharp knife, until its outlines are lost and then place flowers +at random all over the cabbage. + +Roses are prettiest, but any flower which has a firm, stiff stem, +capable of holding the blossom upright will do. Press the stems down +through the leaves and put in sufficient green to vary prettily. The +outer leaves of the cabbage, the only ones to be seen when the flowers +are in, form a charming background, far prettier than any basket. + +Roses are best for all seasons, but autumn offers some charming +variations. The brilliant scarlet berries of the mountain ash or red +thorn mingled with the deep, rich green of feathery asparagus, make a +delicious color symphony most appropriate to the season. + +G. L. COLBRON. + + +CREAM SLAW. + +Chop a crisp head of cabbage fine, place in the individual dishes in +which it is to be served; fill a cup with white sugar, moisten it with +vinegar, add a cup of sour cream beaten until smooth, mix thoroughly, +pour over the cabbage and serve at once. + + +CABBAGE A LA HOLLAND. + +The following is a favorite dish in Holland:--Put together in a +saucepan, either porcelain or a perfect granite one, a small head of red +cabbage shredded, four tart apples peeled and sliced, one large +tablespoonful of butter or of drippings, a teaspoonful of salt, a half +teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew +over a slow fire at least three hours. Mix together one tablespoonful of +vinegar, a little flour and one tablespoonful of currant jelly, just +before taking from the fire add this mixture to the cabbage, boil up +once or twice and serve. + + +RED CABBAGE PICKLE. + +This is an improvement on saur kraut. Slice a large red cabbage in fine +shreds, place on a large platter and sprinkle well with salt; allow it +to stand three days and then drain. Heat enough vinegar to cover it +nicely, and put in one ounce of whole spices, pepper, cloves, allspice +and mace. Put the cabbage into a stone jar, pour the boiling vinegar +upon it, cover and let stand three days. + + +CABBAGE PUDDING. + +Chop up small, enough white cabbage to fill a large baking pan when +done. Put it in a pot of boiling water that has been salted, let it boil +until tender, then drain thoroughly in a colander. In two quarts of the +cabbage stir half a pound of butter, salt and pepper to taste, one pint +of sweet cream and four eggs beaten separately. Add also, a pinch of +cayenne pepper; put in a pan and bake for half an hour. + + +PURITAN CABBAGE. + +Take half of a small very solid head of white cabbage, cut into eighths, +from top to stem, without cutting quite through the stem so that it does +not fall into pieces; cover with cold water for one hour; then immerse +it in a porcelain kettle of rapidly boiling water, into which has been +dropped a teaspoonful of salt and soda the size of a pea. Cover the +vessel well and continue boiling for five minutes; drain, cover again +with fresh boiling water and let boil for eight or ten minutes longer. +Take out of water, draining, flat side down, on a hot platter for a +moment. Then turn right side up, allowing the slices to spread apart a +little, and drop slowly over it the following sauce: One tablespoon +butter and two tablespoons sweet cream, melted together. Select and have +ready to use at once, eighteen or twenty plump, good sized oysters, +dried on a towel. Take a double-wire gridiron and butter it well; spread +the oysters carefully on one side of the gridiron and fold the other +side down over them. Have a clear fire and broil them quickly, first one +side, then the other, turning iron but once. Dot them over the hot +cabbage, giving all a faint dust of curry powder and two or three dashes +of white pepper. This is a most dainty and delicious dish. + +CHICAGO RECORD. + + +CABBAGE SALAD. + +This salad requires about a pint and a half of chopped cabbage. The +cabbage should have the loose leaves removed, the stem cut out, and then +be laid in cold water twelve hours. Chop rather fine, pour over and mix +with it a boiled dressing. Heat three-quarters of a cup of milk and beat +two egg yolks with a fork. Mix with the egg a half-teaspoonful of +mustard, one half-teaspoonful of salt, a teaspoonful of granulated +gelatine that has been softened in a little cold water, a teaspoonful of +sugar and a few grains of cayenne. Cook a tablespoonful of butter and +flour together and add half a cup of vinegar. Now cook the milk and egg +mixture together like a soft custard and combine with the other part. +This dressing, if sealed tight, will keep a long time. When the cabbage +and dressing are mixed, fill little individual molds and set away to +cool. After-dinner coffee cups, wet in cold water, make good molds. Bits +of red beet or half an olive put in the bottom of the mold before the +cabbage is put in will make a pretty garnish when the salad is turned +out. + +CHICAGO RECORD. + + +SOUR CABBAGE. + +Beat one half-cupful of sour cream until smooth, add three +tablespoonfuls of vinegar, and one beaten egg, pour over chopped cabbage +raw or boiled, and mix thoroughly. Serve on lettuce. + + +STUFFED CABBAGE. + +Use a savoy cabbage, open up the leaves and wash thoroughly in cold +water, put in salted boiling water and boil five minutes, then take out +without breaking, and put in cold water. Make a stuffing of sausage +meat, and bread crumbs which have been moistened and squeezed. To a half +pound of sausage allow one egg, two tablespoonfuls of minced onion +browned in butter, a pinch of parsley and four tablespoonfuls of minced +cooked ham. Drain, and open up the cabbage to the center, between the +leaves put in a half teaspoonful of the stuffing, fold over two or three +leaves, put in again and so continue until the cabbage is filled. When +finished press it as firmly as the case will allow, tie up in a piece of +cheese cloth and put into boiling water; boil two hours. Serve the +cabbage in a deep dish and pour over a cream sauce. + + +TURKISH CABBAGE. + +Prepare the cabbage as above for stuffing, then cut out the stalk +carefully. Cut each leaf in pieces about three inches square and fold +into it a forcemeat of some sort, or a highly seasoned vegetable +dressing. These little rolls are arranged in layers in a saucepan and +are held in place by the weight of a heavy plate; a broth is then turned +over them and they are boiled half an hour over a moderate fire. Serve +in a hot deep dish and pour over a good sauce made from the broth in +which they were cooked. + + +CARROTS A LA CREME. + +[Illustration] + +Take a large bunch of very small new carrots, scrape them, tie them +loosely in a piece of coarse muslin and put into a saucepan almost full +of boiling water, to which has been added a small lump of beef drippings +and two ounces of salt. In about twenty minutes they will be tender, +when remove from the hot water and plunge for a moment in cold. Next +melt an ounce of butter in a saucepan and stir into this a dessert +spoonful of flour, a small quantity each of pepper, salt and cayenne, +also a little nutmeg and half a teacupful of cream. Remove the carrots +from the muslin, put them into the saucepan with the other ingredients +and let them simmer in them for a few minutes; then serve very quickly +while hot. Green peas and carrots mixed and dressed in this way make an +excellent variation. + + +CARROTS A LA FLAMANDE. + +When par-boiled and drained, put the carrots into a saucepan with a +piece of butter, a small lump of sugar and as much water as may be +necessary for sauce; add some finely minced parsley and pepper and salt +to the taste. Let the carrots simmer until done (about fifteen minutes) +shaking them occasionally. Beat together the yolks of two eggs and two +tablespoonfuls of cream; stir this into the carrots off the fire and +serve. + + +CARROT CROQUETTES. + +Wash six small, fine-grained carrots and boil until tender. Drain and +mash them. To each cupful add one-half spoonful of salt and one-fourth +as much pepper, the yolks of two raw eggs, a grate of nutmeg and one +level teaspoonful of butter. Mix thoroughly and set away until cold. +Shape into tiny croquettes, dip in slightly beaten egg, roll in fine +bread crumbs and fry in smoking-hot fat. + +CHICAGO RECORD. + + +FRIED CARROTS. + +When the carrots are boiled tender, slice them lengthwise. Into a frying +pan put one tablespoonful of butter, and when very hot put in the +carrots; brown them lightly on both sides, sprinkle them with salt, +pepper and a little sugar and garnish with parsley. + + +ESCALLOPED CARROTS. + +Take six small fine-grained carrots and two small white onions, boil in +water until tender, from forty-five to sixty minutes, just enough water +to keep from burning. Do not scrape them, and the flavor will be +retained; do not cover them and the color will be preserved. When the +onions are tender remove them. When the carrots are done peel them and +slice thin. Put in baking dish a layer of carrots, sprinkle with salt +and pepper and dots of butter. Proceed in this way until you have used +all the carrots. Moisten with a cup of new milk, into which a beaten egg +has been carefully stirred, and a good pinch of salt. Spread over the +top a layer of bread crumbs and bake until a nice brown. + +CHICAGO RECORD. + + +PRESERVED CARROTS. + +Scrape carrots clean, cut into small pieces and boil with sufficient +cold water to cover them. Boil until tender, and put through the +colander, weigh the carrots, add white sugar pound for pound and boil +five minutes. Take off and cool. When cool add the juice of two lemons +and the grated rind of one, two tablespoonfuls of brandy and eight or +ten bitter almonds chopped fine to one pound of carrot. Stir all in well +and put in jars. + + +CARROT SOUP. + +Boil a pint of carrots with a piece of butter about as large as a walnut +and a lump of sugar until they are tender. Press through a colander and +put into a pint of boiling milk, thickened with a tablespoonful each of +butter and flour, dilute this with soup stock or chicken broth, and just +before taking up add the yolks of two eggs well beaten and two +tablespoonfuls of cream. + + +BAKED CAULIFLOWER. + +[Illustration] + +Boil cauliflower in salt water, separate into small pieces, and put in a +baking dish, make a cream sauce and pour over it. Cover the mixture with +bread crumbs, dot with butter and bake a light brown. + + +BOILED CAULIFLOWER WITH WHITE SAUCE. + +Cut off the stem close to the bottom of the flower and pick off the +outer leaves. Wash well in cold water and let it lie in salt and water +top downward for an hour to remove any insects which may be in the +leaves. Then tie in a cheese cloth or salt bag to prevent its going to +pieces, and put, stem downward, in a kettle of boiling water with a +teaspoonful of salt. Cover and boil till tender, about half an hour. +Lift it out carefully, remove the cloth and arrange, stem downward, in a +round, shallow dish. Pour over it a cream sauce. + + +FRIED CAULIFLOWER. + +Take cauliflower cooked the day before, divide into small tufts, dip in +egg and roll in cracker or bread crumbs, or make a batter in the +proportion of one egg, two tablespoonfuls of milk and one tablespoonful +of flour. Beat the eggs very light before adding to the milk and flour, +and into this dip the cauliflower. Have the butter boiling hot in the +frying pan, put in the cauliflower and fry a light brown, garnish with +parsley. + + +PICKLED CAULIFLOWER. + +Boil the cauliflower not too soft and break up into small tufts. Drain +and put into bottles with horse-radish, tarragon, bay leaves and grains +of black pepper. Pour over good cider vinegar and cork the bottle +tightly. + + +CAULIFLOWER SALAD. + +This salad is what Mrs. Rorer terms delicious served with her favorite +French dressing. Take a head of cauliflower and boil in a piece of fine +cheesecloth. Remove from the cloth, drain and sprinkle over it two +tablespoons of lemon juice or vinegar and stand aside to cool. At +serving time break the head apart into flowerets, arrange them neatly on +a dish; sprinkle over a little chopped parsley or the wild sorrel; cover +with French dressing made as follows; put a half-teaspoon of salt and as +much white pepper into a bowl; add gradually six tablespoons of olive +oil. Rub until the salt is dissolved, and then add one tablespoon of +vinegar or lemon juice. Beat well for a moment and it is ready to use. +It is much better if used at once. + + +CAULIFLOWER SOUP. + +Boil a head of cauliflower in water, or if convenient in soup stock or +chicken broth. If water is used add an onion. Lift out the cauliflower, +lay aside one half-pint of tufts. Mash the rest through a sieve using +the water in which it was boiled to press it through. Put one large +tablespoonful of butter over the fire in a saucepan and when melted stir +in a large tablespoon of flour. Stir this into the puree until of a +creamy consistency, add a pint of hot milk, a beaten egg, salt and +pepper to taste and a little grated nutmeg if liked. Add the reserved +tufts, simmer five minutes and serve. + + +CAULIFLOWER AND TOMATO SOUFFLE. + +Boil cauliflower in salted water until tender, then drain and separate +into tufts. Put in a buttered baking dish a layer of tufts, then a layer +of tomatoes, salt and pepper the tomatoes. Continue these alternate +layers until the dish is full. Make a boiled sauce of two tablespoonfuls +of butter, one and one half-tablespoonfuls of flour, one cup of milk, +and the yolks of two eggs, lastly add three tablespoonfuls of grated +cheese and the beaten whites of the two eggs. Pour into the baking dish +and cover all with a layer of bread crumbs dotted with bits of butter. +Bake one half hour. + + +TO CRISP CELERY. + +[Illustration] + +Let it lie in ice water two hours before serving. To fringe the stalk, +stick several coarse needles into a cork and draw the stalk half way +from the top several times, and lay in the refrigerator to curl and +crisp. + + +CELERY A LA VERSAILLES. + +Cleanse two or three heads of well-blanched celery and trim them nicely, +leaving on just as much of the stalk as is tender; parboil the vegetable +in well-salted water, then rinse in cold water and drain on a sieve. +Have about a pint of boiling white stock ready in a saucepan, lay in the +celery, with a large onion cut in quarters and a good seasoning of salt +and pepper, and cook very gently until the celery is quite tender, then +drain the vegetable carefully on a napkin so as to absorb the moisture, +and cut each head into quarters lengthwise. Fold the pieces into as neat +a shape as possible and make them even in size; mask them entirely over +with thick bechamel sauce and allow this latter to stiffen; then dip the +pieces in beaten egg, roll thickly in fine white bread crumbs, and fry +in boiling fat. When sufficiently browned, drain on blotting-paper, and +pile up high in the center of a hot dish covered with a napkin. Garnish +with sprigs of fried parsley and serve. + + +CELERY-POTATO CROQUETTES. + +To a pint of mashed potatoes add half a teacup of cooked celery, season +with a tablespoon of butter, half a teaspoon of salt, a dash of white +pepper; add the yolk of one egg. Roll in shape of a small cylinder three +inches long and one and a fourth inches thick. Dip them in the beaten +white of egg, roll in cracker or bread crumbs and fry. + +CHICAGO RECORD. + + +CELERY AU GRATIN. + +Wash and trim four heads of celery; set in a stewpan with a teaspoonful +of vinegar, salt and cold water; boil until tender and drain dry. Make +some sauce with a tablespoonful of butter, the same quantity of flour +and half a pint of milk. Cook while stirring till it thickens; add the +yolk of one egg and a tablespoonful of grated cheese; stir the sauce, +but do not let it boil. Arrange the celery in a pie dish, sprinkle bread +crumbs over and little bits of butter; cover with sauce and brown in the +oven. Serve in the dish in which it is cooked. + +CHICAGO RECORD. + + +CELERY SALAD. + +Take the inner and tenderest heads of three stalks of celery, cut them +into strips an inch long and about the thickness of young French beans. +Rub the salad bowl lightly with shallot. Mix the yolks of two hard +boiled eggs with three tablespoonfuls of salad oil, one of tarragon +vinegar, a little mustard and pepper and salt to taste. Add the celery +to this sauce, toss well with two silver forks, garnish with slices of +hard boiled eggs. If you have any cold chicken or turkey, chop it up, +and mix with some of above in equal proportions; or a few oysters will +be a great addition. + + +STEWED CELERY. + +After celery is cut up and soaked in cold water for fifteen minutes, +then cooked until tender, it must be drained in the colander, thrown +into cold water to blanch and become firm, and then thoroughly heated in +a white sauce. If the cold bath is neglected the result will be flat and +discolored instead of white and crisp. + + +CELERY SOUP. + +The ingredients are two heads of celery, one quart of water, one quart +of milk, two tablespoonfuls of flour, one teaspoonful of salt, two +tablespoonfuls of butter and a dash of pepper. Wash and scrape celery +and cut in half inch pieces, put in boiling water and cook until soft. +Mash the celery in the water in which it is boiled and add salt and +pepper. Let the milk come to a boil; cream together the butter and flour +and stir the boiling milk into it slowly; then add celery and strain +through a sieve mashing and pressing with the back of a spoon until all +but the tough fibres of the celery are squeezed through. Return the soup +to the fire and heat until it is steaming when it is ready to serve. + + +BOILED CELERIAC. + +Pare the roots and throw them into cold water for one half hour. Cut +into squares, boil in salted water until tender and serve with a butter +or cream sauce. + + +CELERIAC SALAD. + +Boil the roots in salted water, throw into cold water and peel; slice, +serve on lettuce leaves and pour over a French or mayonnaise dressing. +(See Salad Dressing.) + + +CHERVIL SALAD. + +Clean the leaves thoroughly in cold water and shake to drain. Serve with +French salad dressing. The leaves are aromatic and are used for +seasoning dressings, salads, sauces and soups and also for garnishes. + + +CREAM CHICORY. + +Clean well and boil several heads of chicory, drain and cool; squeeze +out the water from the chicory and mince it; melt some butter in a +saucepan and cook until the moisture has evaporated; sprinkle with flour +and add hot milk; boil up stirring all the time; season, and cook on +back of the stove fifteen minutes; serve with croutons or bits of toast. + +FRENCH RECIPE. + + +CHICORY SALAD. + +Wash and shake well; select the white leaves and cut in one or two inch +lengths. In the salad bowl mix the oil, salt and vinegar then add the +chicory and mix vigorously with a wooden fork and spoon; add the vinegar +sparingly--1-1/2 tablespoons of vinegar to 6 of oil. A crust of bread +rubbed with garlic is usually added, but the bowl itself may be slightly +rubbed with a cut clove. + +FRENCH RECIPE. + + +CITRON PRESERVES. + +Select sound fruit, pare and divide them into quarters, and cut each +quarter into small pieces, take the seeds out carefully; the slices may +be left plain or may be cut in fancy shapes, notching the edges nicely, +weigh the citron, and to every pound of fruit allow a pound of sugar. +Boil in water with a small piece of alum until clear and tender; then +rinse in cold water. Boil the weighed sugar in water and skim until the +syrup is clear. Add the fruit, a little ginger root or a few slices of +lemon, boil five minutes and fill hot jars. Seal tightly. + + +CITRON PUDDING. + +Cream together half a cup of butter and one cup of sugar; add the well +beaten yolks of five eggs, the juice and grated peel of one lemon, and +whip until very light, then add the whites beaten to a froth alternately +with two full cups of flour, through which must be sifted two even +teaspoonfuls of baking powder. Butter a mold lavishly, line it with +strips of preserved citron, using a quarter of a pound for a pudding of +this size, put in the batter, cover and set in a pan with boiling water +in a good oven. Keep the pan nearly full of boiling water and bake +steadily one and one half hours. Dip the mold in cold water, turn out +upon a hot dish, and eat at once with any kind of sweet pudding sauce. +The mold must not be filled more than two thirds full, in order to give +the pudding a chance to swell. + + +SWEET PICKLED CITRON. + +One pound of sugar and one quart of vinegar (if too strong dilute with +water) to every two pounds of citron. Boil the vinegar, sugar and spices +together and skim well. Then add the citron and cook until about half +done. Use spices to suit taste. + + +CORN CHOWDER. + +Chop fine one-quarter pound of salt pork, put in a kettle, and when well +tried out add two white onions sliced thin. Brown lightly, then add one +pint of raw diced potatoes, one can of corn, chopped fine, and +sufficient boiling water to cover. When the potatoes are tender stir in +two tablespoonfuls of flour, blended with one of butter, one teaspoonful +of salt and saltspoonful of white pepper and one quart of boiling milk. +Simmer five minutes longer, add one cupful of hard crackers, broken into +bits, and serve. + +MISS BEDFORD. + + +CHICKEN WITH CORN OYSTERS. + +Clean and joint a chicken, one weighing about three pounds, as for +fricassee. Wipe each piece with a damp cloth, dip in slightly beaten +egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish, +and bake in a very hot oven for forty-five minutes, basting every ten +minutes with melted butter. While the chicken is baking chop one cup +full of cold boiled corn fine, add to it one beaten egg, one-quarter of +a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two +tablespoonfuls of flour and one-quarter of a teaspoonful of baking +powder. Heat one tablespoonful of drippings in a pan, drop the batter in +in spoonfuls, and brown quickly on both sides. Prepare a sauce with one +tablespoonful of butter, blended with one of flour and one cupful of +chicken stock (made from the neck and wing tips), one-half of a cupful +of cream, one teaspoonful of lemon juice, a saltspoon of salt, +one-quarter as much pepper and the yolks of two eggs. Do not add the +eggs and cream until just before it is taken from the fire. Arrange on a +warm, deep platter. Garnish with the corn oysters and sprigs of parsley. +Serve the sauce in a boat. + +CHICAGO RECORD. + + +CREAM OF CORN. + +Use one can of corn for one quart of soup. Crush it thoroughly with +pestle or potato-masher to free the pulp from the tough outside coating; +rub through a fine colander, then through a sieve. Add one teacupful of +cream to the strained pulp and enough milk to make a quart altogether. +Put in a dash of cayenne pepper, a piece of butter the size of a +filbert, and salt to taste--it requires a surprising amount of salt to +bring out the flavor. Use a double boiler as it burns easily. Serve very +hot stirring well before taking up. + +MRS. THOMPSON. + + +GREEN CORN FRITTERS. + +Cut the corn from three good sized ears and chop it slightly. Add one +well beaten egg, one-half cup of milk, one tablespoonful of sugar, +one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and +flour enough to make a thin batter. Put one teaspoonful of baking powder +in the flour, fry to a golden brown in boiling fat. + + +CORN OMELET. + +Take cold boiled corn and after cutting the grains through the middle, +scrape it from the cob. Make a plain omelet, and have the corn with very +little milk heating in a saucepan, seasoning to taste. When the omelet +is ready to turn, put the corn by spoonfuls over half the top, and fold +the omelet over. Serve at once. + + +GREEN CORN PUDDING. + +Take one dozen ears of tender corn; grate them; then add one quart of +sweet milk thickened with three tablespoonfuls of flour made free from +lumps, a full tablespoonful of butter, four eggs, and pepper and salt +to taste. Butter an earthen baking dish and pour into it this mixture. +Bake one and one-half hours. This is to be served as a vegetable, though +with the addition of sugar and a rich sauce it can be used as a dessert. + + +CORN SOUP. + +Take three ears of corn, remove the corn from the cob and boil the cobs +in three pints of soup stock or water very slowly one half hour. Remove +the cobs, put in the corn and boil twenty minutes, then rub the corn +through a sieve and add salt and pepper to taste. Boil up again and stir +into the soup a tablespoonful of flour and butter mixed. When it +thickens add one cupful of boiling milk. Let this new mixture come to a +boil, add one well beaten egg and serve. + + +CORN VINEGAR. + +Add to one gallon of rain water one pint of brown sugar or molasses and +one pint of corn off the cob. Put into a jar, cover with a cloth, set in +the sun, and in three weeks you will have good vinegar. Most people +prefer it to cider vinegar. + + +CORN SALAD. + +Corn salad makes a most refreshing salad in winter and spring as a +substitute for lettuce. Serve with French dressing. It is also used as +greens and is cooked like spinach. + + +CRESS. + +[Illustration] + +Water cress has a pleasant and highly pungent flavor that makes it +valuable as a salad or garniture. Tear water cress apart with the +fingers and put them loosely in a bowl to clean; use cold water; break +off the roots, do not use a knife; dress with salt, vinegar, and a +little powdered sugar. Some send them to the table without any dressing +and eat them with a little salt. + + +CUCUMBER AND CRESS SALAD. + +Pare two cucumbers and cut them into quarters, lengthwise, then into +half-inch pieces. Pick over, wash and drain a pint of fresh cress, and +dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and +pour over a French dressing, made by mixing together four tablespoonfuls +of olive oil, one-quarter of a teaspoonful of salt, and the same of +white pepper, then dropping in, while stirring quickly, one +tablespoonful of tarragon or plain vinegar, or lemon juice. + +CHICAGO RECORD. + + +WATER CRESS SOUP. + +Look over carefully one large bunch of water cress and chop it fine. +Melt one large tablespoonful of butter in a granite stew-pan, add the +cress and one teaspoonful of lemon juice. Cook about ten minutes, until +the cress is tender. Do not let it burn. Add one egg, well beaten, with +one heaping teaspoonful of flour, also one saltspoonful of salt and two +dashes of pepper. Then pour in three pints of well-flavored soup stock. +Let boil five minutes longer and serve with croutons. + +CHICAGO RECORD. + + +WATERCRESS AND WALNUT SALAD. + +Crack fifty walnuts and remove the meats as nearly as possible in +unbroken halves. Squeeze over them the juice of two large lemons, or +three small ones, and leave them for several hours, or a day if +convenient. Just before dinner pick over in a cool place one quart of +watercress, wash it carefully and drain on a napkin. At the last moment +drench the cress with French dressing, spread the nuts over it, give +them a generous sprinkling of the dressing and serve. + +CHICAGO RECORD. + + +BOILED CUCUMBERS. + +Peel the cucumbers unless very young and tender, put into boiling salted +water, and when boiled throw them into cold water to firm them. When +ready for use, heat them in butter quickly without frying them, season +with salt and pepper, pour over any good sauce and serve. Ripe cucumbers +can be treated quite similarly unless the seeds are tough, if they are, +mash the cucumbers through a sieve and serve with butter, pepper and +salt. + + +CUCUMBER CATSUP. + +Take twelve large, full-grown cucumbers and four onions. Peel the +cucumbers and take the skin off the onions; grate them, and let the pulp +drain through a sieve for several hours, then season highly with salt +and pepper, and add good cider vinegar until the pickle tastes strongly +of it, and it rises a little to the top. Put it in jars or wide-mouthed +bottles, and cork or seal them so as to be airtight. The pickle tastes +more like the fresh cucumber than anything else, and will pay for the +making. + + +FRIED CUCUMBER. + +Boil a good-sized cucumber till nearly soft in milk and water flavored +slightly with onion. Remove and drain dry, cut it up into slices when +cold and brush each slice, which should be about a third of an inch +thick, with egg, and dip in bread crumbs or make a batter and dip each +slice in this, after which fry in butter till amber brown. To be served +in the center of a hot dish with mashed potatoes round. + + +CUCUMBER MANGOES. (See Mangoes.) + + +CUCUMBER A LA POULETTE. + +Pare and cut in slices three good-sized cucumbers; cover with water and +let soak for half an hour, then drain and dry on a cloth. Put in a +saucepan with two tablespoonfuls of butter and fry over a moderate fire +without browning for five minutes. Add one scant tablespoonful of flour, +and, when well mixed, one and one-half cupfuls of chicken or veal broth. +Simmer gently for twenty minutes, season with a small teaspoonful of +salt, a saltspoonful of pepper and half a teaspoonful of sugar; draw the +pan to one side, add the beaten yolks of two eggs and one tablespoonful +of finely chopped parsley. Take from the fire as soon as thickened, +being careful not to allow the sauce to boil again. + +MARION C. WILSON. + + +CUCUMBER SALAD. + +Peel the cucumbers, slice as thin as possible, cover with salt, let +stand one hour covered, then put in colander and let cold water run over +them until all the salt is off. Make a bed of cress or lettuce leaves +and pour over French dressing; or prepare as above, pour over vinegar, +give a little dash of cayenne pepper and add sour cream. Cucumbers +sliced very thin with a mayonnaise dressing make a very excellent +sandwich filling. + + +CUCUMBER SALAD CUPS. + +Choose medium sized cucumbers, pare carefully and cut off the two ends, +cut them in halves lengthwise, take out the seeds and put the cucumbers +into ice water for two hours. When ready for use wipe the cucumbers dry, +set them on a bed of lettuce leaves, asparagus leaves, cress, parsley or +any other pretty garniture, and fill the shells with lobster, salmon or +shrimp salad, asparagus, potato or vegetable salad, mix with mayonnaise +before stuffing and put a little more on top afterwards. + + +STUFFED CUCUMBERS. + +Choose medium sized cucumbers, pare, cut off one or both ends, extract +the seeds, boil from three to five minutes, drain and throw into cold +water to firm, drain again and fill the insides with chicken or veal +forcemeat; line a pan with thin slices of pork, on which set the +cucumbers, season with salt and pepper and a pinch of marjoram and +summer savory, baste with melted butter, or gravy, chicken gravy is the +best, cover with a buttered paper and let bake. Or stuff with a sausage +forcemeat, make a bed for the cucumbers of chopped vegetables and +moisten with stock or water; or fill with a tomato stuffing as for +stuffed tomatoes, baste often with butter, or a nice gravy, put over a +buttered paper and bake until done, in about fifteen or twenty minutes. +The Chicago Record gave the following recipe for cucumbers stuffed with +rice:--Pare thinly five five-inch cucumbers. Cut off one end and remove +the pulp, leaving a thick solid case, with one thick end. Season one cup +of hot boiled rice, salted in cooking, with a tablespoonful of butter, a +"pinch" each of marjoram and summer savory, saltspoonful of grated +nutmeg, four shakes of cayenne and a tablespoonful of lemon juice. Fill +the cucumbers with this mixture; replace the end, fastening it with +small skewers; place in a pan of boiling water, salted, in which are two +bay leaves and a clove of garlic, and boil for ten minutes or until +tender. Drain and serve covered with a cream sauce. + + +DANDELIONS. + +Use the dandelions in the early spring when they are young and tender. +They take the place of spinach and are treated the same. (See Spinach.) +Dandelions may be used as a salad with a French dressing. + + +EGG PLANT CROQUETTES. + +[Illustration] + +Peel, slice and boil until tender, mash and season with pepper and salt; +roll crackers or dry bread, and stir into it until very thick. Make into +croquettes or patties; fry in hot lard or with a piece of salt pork. + + +ESCALLOPED EGG PLANT. + +1 egg plant, 2 tablespoonfuls butter, one teaspoonful salt, 1/3 +teaspoonful pepper, 1 egg, 4 tablespoonfuls grated cheese, 1 +tablespoonful Worcestershire sauce, 3 tablespoonfuls bread crumbs. + +One good sized perfect egg plant. Let stand in cold water one hour. Do +not remove skin, but put the egg plant whole in a deep kettle of boiling +water, cover, and cook thirty minutes, or until tender. Be careful not +to break the skin while cooking. Drain on large platter and cool. Cut in +half and turn cut surfaces to platter while removing skin with knife and +fork. Egg plant discolors readily, also stains easily; so, keep covered +from the air when not preparing it. Use silver knife and fork for +chopping; porcelain frying pan for seasoning process and an earthen dish +for baking if you desire best results. Chop the plant moderately fine, +season with salt and pepper and simmer in two tablespoonfuls of butter +over a slow fire for ten minutes, keeping it closely covered. Add one +tablespoonful of Worcestershire Sauce after taking from the fire, and +divide the mixture into two equal portions. Put the first half into a +hot buttered baking dish; sprinkle over it one half of the grated cheese +and one tablespoonful of bread crumbs. Stir one well beaten egg into the +second portion; add to the first, cover with remainder of cheese and +finish with two tablespoonfuls of bread crumbs. Bake in moderately hot +oven for twenty minutes. Cover the dish for first five minutes, or until +the bread crumbs shall have lightly browned. Serve hot as an entree, +with or without tomato sauce, according to taste. + +ALICE CAREY WATERMAN. + + +FRIED EGG PLANT. + +Select a plant not too large or old. Cut in slices one fourth of an inch +thick, and lay in weak salt water over night. In the morning remove the +purple rind and wipe dry, dip in beaten egg, then in fine bread crumbs +or cracker dust; fry on the griddle or in a spider in hot butter and +drippings until a nice brown. It must cook rather slowly until +thoroughly soft, otherwise it is unpalatable. + +MRS. MALLORY. + +They can be more daintily fried if they are steamed first, in which case +the slices should be cut one inch thick and should lie in salt and water +two hours before frying. Crumbs sifted through a coarse sieve are an +improvement. + + +STUFFED EGG PLANT + +Choose four rather small egg plants and cut in halves; with a spoon +scoop out a part of the flesh from each half, leaving a thin layer +adhering to the skin. Salt the shells and drain; chop the flesh. Mince +two or three onions, brown with a little butter, mix with the flesh of +the egg plant, and cook away the moisture; add some chopped mushrooms, +parsley and lastly an equal quantity of bread crumbs. Season with salt +and pepper, remove from the fire and thicken with yolks of eggs. Now +fill the shells, dust with bread crumbs, put in a baking-pan and +sprinkle with olive oil, or bits of butter and bake. + +FRENCH RECIPE. + + +ENDIVE SALAD. + +Endive is wholesome and delicate. If the curled endive be prepared, use +only the yellow leaves, removing the thick stalks and cutting the small +ones into thin pieces; the smooth endive stalk as well must be cut fine. +It may be mixed with oil, vinegar, salt and pepper, and a potato mashed +fine, or with sour cream mixed with oil, vinegar and salt. When mixed +with the last dressing it is usually served with hot potatoes. Endive +may also be used as spinach. (See Spinach Recipes.) + + +A FLOWER SALAD. + +The most beautiful salad ever imagined is rarely seen upon our tables, +although the principal material for its concoction may be grown in the +tiniest yard. Any one who has tried growing nasturtiums must admit that +they almost take care of themselves, and if the ground is enriched but a +little their growth and yield of blossom is astonishingly abundant. It +is these same beautiful blossoms that are used in salad, and, as if +nature had surmised that their beauty should serve the very practical +end of supplying the salad bowl, the more one plucks these growing +flowers, the greater number will a small plant yield. The pleasant, +pungent flavor of these blossoms would recommend them, aside from their +beauty, and when they are shaken out of ice-cold water with some bits of +heart lettuce, they, too, become crisp in their way. One of the +prettiest ways of arranging a nasturtium salad is to partly fill the +bowl with the center of a head of lettuce pulled apart and the blossoms +plentifully scattered throughout. Prof. Blot, that prince of +saladmakers, recommends the use of the blossoms and petals (not the +leaves) of roses, pinks, sage, lady's slipper, marshmallow and +periwinkle, as well as the nasturtium, for decorating the ordinary +lettuce salad, and reminds his readers that roses and pinks may be had +at all seasons of the year. In summer the lovely pink marshmallow is to +be found wild in the country places near salt water; so abundant are +these flowers in the marshes (hence the name) and so large are the +petals that there need be no fear of robbing the flower vases to fill +the salad bowl. These salads should be dressed at the table by the +mistress, as, of course, a little wilting is sure to follow if the +seasoning has been applied for any length of time. A French dressing is +the best, although a mayonnaise may be used if preferred. Opinions +differ greatly as regards the proportions of the former, but to quote +Blot again, the proper ones are two of oil to one of vinegar, pepper and +salt to taste. If the eye is not trained to measure pepper and salt and +the hostess is timid about dressing a salad, let her have measured in a +pretty cut-glass sprinkler a teaspoon of salt and half of pepper mixed, +for every two of oil. For a small salad the two of oil and one of +vinegar will be sufficient; measure the saltspoon even full of oil, +sprinkle this over the salad, then half the salt and pepper; toss all +lightly with the spoon and fork, then add the other spoonful of oil, the +vinegar and the remainder of the salt and pepper; toss well and serve. +How simple, and yet there are women who never have done the graceful +thing of dressing lettuce at the table. + +REBECCA UNDERWOOD. + +Potatoes and tomatoes in alternate layers may take the place of lettuce. +Just before serving toss all together. + + +FLOWER SANDWICHES. + +Make a filling of two-thirds nasturtium blossoms, one third leaves, lay +on buttered bread, with buttered bread on top, sandwich style. + +CHICAGO RECORD. + + +PRESERVED ROSE LEAVES. + +Put a layer of rose leaves in a jar and sprinkle sugar over them, add +layers sprinkled with sugar as the leaves are gathered until the jar is +full. They will turn dark brown and will keep for two or three years. +Used in small quantities they add a delightful flavor to fruit cake and +mince pies. + +MRS. ROLLINS. + + +SACHET POWDERS. + +In making sachet powders one general direction must be borne in +mind--each ingredient must be powdered before mixing. Potpourri should +be made before the season of outdoor flowers passes. Pluck the most +fragrant flowers in your garden, passing by all withered blossoms. Pick +the flowers apart, placing the petals on plates and setting them where +the sun can shine upon them. Let the petals thus continue to dry in the +sun for several days. Each flower may be made into potpourri by itself, +or the different flowers may be mixed in any variety and proportion that +pleases the maker. Flowers which have little or no scent should be left +out. When the leaves are well dried sprinkle them with table salt. Do +not omit this, as it is important. The right proportion is about two +ounces of the salt to each pound of leaves. If also two ounces of +powdered orris root is added and well mixed in with the dried petals +the fragrance and permanence are improved. Now the potpourri is ready to +put in the jars that are sold for that purpose. + +H. J. HANCOCK. + + +VIOLET MARMALADE. + +Crush three pounds of violets to a pulp; in the meantime boil four +pounds of sugar, take out some, blow through it, and if little flakes of +sugar fly from it, it is done. Add the flowers, stir them together; add +two pounds of apple marmalade, and when it has boiled up a few times, +put the marmalade into jars. + +THE COOK'S OWN BOOK. + + +GARLIC BUTTER SAUCE. + +Bruise half a dozen cloves of garlic, rub them through a fine sieve with +a wooden spoon; mix this pulp with butter and beat thoroughly, put in a +wide mouthed bottle and keep for further use. + + +GROUND CHERRY PUDDING. + +Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot +with bits of butter and cover with a soft batter made of one cup milk, +one egg, one tablespoonful butter, two teaspoonfuls baking powder and a +half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This +fruit is so easily raised, so prolific and so delicious, used in various +ways, that I wonder it is not more widely known and used. For pies, +preserves, puddings and dried, to put in cake, it is inferior to none. +It will keep a long time in the husks in a dry place. It will flourish +in the fence corners or any out-of-the-way place, and seems to prefer a +poor soil and neglect. + +HARRIET I. MANN. + + +HERBS. + +Whether food is palatable or not largely depends upon its seasoning. +Good, rich material may be stale and unprofitable because of its lack, +while with it simple, inexpensive foods become delicious and take on the +appearance of luxuries. A garden of herbs with its varying flavors is a +full storehouse for the housekeeper, it gives great variety to a few +materials and without much expense of money, time or space as any little +waste corner of the garden or even a window box, will afford a fine +supply. Besides use as flowers the young sprouts of most of the herbs +are available as greens or salads, and are excellent with any plain +salad dressing; among them might be mentioned mustard, cress, chervil, +parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, +tarragon and fennel. Many of these herbs are ornamental and make +beautiful garnishes, or are medicinal and add to the home pharmacy. +Though not equally good as the fresh herbs, yet dried ones hold their +flavors and do excellent service. Just before flowering they should be +gathered on a sunshiny day and dried by artificial heat, as less flavor +escapes in quick drying. When dry, powder them and put up in tin cans, +or glass bottles, tightly sealed and properly labeled. Parsley, mint and +tarragon should be dried in June or July, thyme, marjoram and savory in +July and August, basil and sage in August and September. + +=Anise.=--Anise leaves are used for garnishing, and the seeds for +seasoning, also are used medicinally. + +=Balm.=--Balm leaves and stems are used medicinally and make a beverage +called Balm Wine. A variety of cat-mint called Moldavian balm is used in +Germany for flavoring food. + +=Basil.=--Sweet basil an aromatic herb is classed among the sweet herbs. +It is used as seasoning in soups, sauces, salads and in fish dressings. +Basil vinegar takes the place in winter of the fresh herb. + +=Basil Vinegar.=--In August or September gather the fresh basil leaves. +Clean them thoroughly, put them in a wide mouthed bottle and cover with +cider vinegar, or wine for fourteen days. If extra strength is wanted +draw off the vinegar after a week or ten days and pour over fresh +leaves; strain after fourteen days and bottle tightly. + +=Borage.=--Its pretty blue flowers are used for garnishing salads. The +young leaves and tender tops are pickled in vinegar and are occasionally +boiled for the table. Its leaves are mucilaginous and are said to impart +a coolness to beverages in which they are steeped. Borage, wine, water, +lemon and sugar make an English drink called Cool Tankard. + +=Caraway.=--Caraway seeds are used in cakes, breads, meats, pastry and +candies and are very nice on mutton or lamb when roasting. Caraway and +dill are a great addition to bean soup. The root though strong flavored +is sometimes used like parsnips and carrots. + +=Catnip or Catmint.=--Its leaves are used medicinally and its young leaves +and shoots are used for seasoning. + +=Chives.=--The young leaves of chives are used for seasoning, they are +like the onion but more delicate, and are used to flavor sauces, salads, +dressings and soups. They are chopped very fine when added to +salads--sometimes the salad bowl is only rubbed with them. Chopped very +fine and sprinkled over Dutch cheese they make a very acceptable side +dish or sandwich filling. + +=Coriander.=--Coriander seed is used in breads, cakes and candies. + +=Dill.=--The leaves are used in pickles, sauces and gravies, and the +seeds, in soups, curries and medicines. + +=Fennel.=--The leaves of the common fennel have somewhat the taste of +cucumber, though they are sweet and have a more delicate odor. They are +boiled and served chiefly with mackerel and salmon though sometimes with +other fish, or enter into the compound of their sauces. The young +sprouts from the roots of sweet fennel when blanched are a very +agreeable salad and condiment. The seed is medicinal. + +=Henbane.=--Henbane is poisonous and is only used medicinally. + +=Hops.=--The young shoots of hops are used as vegetables in the early +spring, prepared in the same way as asparagus and salsify. The leaves +are narcotic and are therefore often made up into pillows. + +=Horehound.=--The leaves are used for seasoning and are a popular remedy +for a cough. It is much used in flavoring candies. + +=Hyssop.=--The young leaves and shoots are used for flavoring food, but +their principal use is medicinal. A syrup made from it is a popular +remedy for a cold. + +=Lavender.=--The leaves are used for seasoning, but the chief use of the +plant is the distillation of perfumery from its flowers which are full +of a sweet odor. + +=Marjoram Sweet.=--Sweet marjoram belongs to the sweet herbs, the leaves +and ends of the shoots are used for seasoning, and are also used +medicinally. + +=Pennyroyal.=--The leaves are used for seasoning puddings and other +dishes, and also have a medicinal use. + +=Pot Marigold.=--Marigold has a bitter taste, but was formerly much used +in seasoning soups and is still in some parts of England. The flowers +are dried and are used medicinally and for coloring butter and cheese. + +=Pimpinella, or Salad-Burnet.=--The young tender leaves are used as a +salad; they have a flavor resembling that of cucumbers. + +=Rosemary.=--A distillation of the leaves makes a pleasant perfume and is +also used medicinally. It is one of the sweet herbs for seasoning. + +=Rue.=--This is one of the bitter herbs yet is sometimes used for +seasoning. + +=Saffron.=--The dried pistils are used for flavoring and dyeing. Some +people use it with rice. It is often used in fancy cooking as a coloring +material. + +=Sage.=--The leaves both fresh and dried are used for seasoning, meats and +dressings especially. + +=Summer Savory.=--Summer savory is used for flavoring, and especially for +flavoring beans. + +=Tarragon or Esdragon.=--Esdragon with its fine aromatic flavor is a +valuable adjunct to salads and sauces. + +=Tarragon or Esdragon Vinegar.=--Strip the leaves from the fresh cut +stalks of tarragon. Put a cupful of them in a wide mouthed bottle and +cover with a quart of cider or wine vinegar, after fourteen days, +strain, bottle and cork tightly. + +=Tagetis Lucida.=--Its leaves have almost the exact flavor of tarragon and +can be used as its substitute. + +=Thyme.=--Thyme is one of the sweet herbs and its leaves are favorites for +seasoning in cooking. + +=Winter Savory.=--The leaves and young shoots, like summer savory are used +for flavoring foods. + +=Wormwood.=--Wormwood is used medicinally as its name implies. + + +HORSERADISH CREAM APPLE SAUCE. + +Stew six sour apples and sift; let cool, and add two heaping +tablespoonfuls of grated horseradish; when cold and ready to serve add +double the amount of whipped cream, slightly sweetened. + +CHICAGO RECORD. + + +KALE. (See Borecole.) + + +KOHL RABI. + +[Illustration] + +Strip the leaves from the stem, put on in salted water and boil. Peel +the tubers, slice thin and boil until tender; drain and chop very fine +both leaves and tubers separately, then mix thoroughly; brown a +tablespoonful of butter and a little flour in a saucepan, add the kohl +rabi and cook for a moment, then add a cup of meat broth and boil +thoroughly; serve very hot. + + +LEAVES FOR CULINARY PURPOSES. + +In addition to sweet and bitter herbs, we have many leaves available for +seasoning. The best known and most used are bay leaves, a leaf or two +in custards, rice, puddings and soups adds a delicate flavor and aroma. +A laurel leaf answers the same purpose. Bitter almond flavoring has a +substitute in fresh peach leaves which have a smell and taste of bitter +almond. Brew the leaves, fresh or dry, and use a teaspoonful or two of +the liquid. Use all these leaves stintedly as they are strongly +aromatic, and it is easy to get too much. The flowering currant gives a +flavor that is a compound of the red and black currant; gooseberry +leaves in the bottled fruit emphasize the flavor, and it is said keep +the fruit greener. A fresh geranium or lemon verbena leaf gives a +delightful odor and taste to jelly. A geranium leaf or two in the bottom +of a cake dish while the cake is baking will flavor the cake. Nasturtium +leaves and flowers find a place in sandwiches and salads. The common +syringa has an exact cucumber flavor and can be a substitute for +cucumber in salads or wherever that flavor is desired. Lemon and orange +leaves answer for the juice of their fruits. Horseradish and grape +leaves have use in pickles. Carrot, cucumber and celery leaves give the +respective flavors of their vegetables. Tender celery leaves can be +thoroughly dried and bottled for winter use. The use of leaves is an +economy for a household, and a source of great variety. + + +LEEKS. + +Leeks are generally used to flavor soups, sauces and salads and are +seldom brought to the table as a separate dish. However, they are +semi-occasionally served as follows:--Boiled and dressed with a cream +sauce; or when two-thirds done are put to soak in vinegar seasoned with +salt, pepper and cloves, then are drained, stuffed, dipped in batter and +fried. + + +BOILED LETTUCE. + +[Illustration] + +Take the coarser part of lettuce not delicate enough for a salad, boil +in salted water until soft, then drain thoroughly. Slightly brown a +tablespoonful of butter and a dessertspoonful of flour in a saucepan, +put in the lettuce, let it cook up once or twice, then add a half-cup of +stock and boil thoroughly, just before serving add a gill of cream and +give a sprinkle of nutmeg if the flavor is liked. + + +LETTUCE SALAD. + +Lettuce leaves whole or shredded are served with vinegar, salt, pepper, +mustard and a little sugar, or with a French or mayonnaise dressing; or +it is shredded and mixed with veal and egg, sweetbreads, shrimps, cress, +cucumber, tomatoes or other salad material and is treated with the +various salad dressings, mentioned above. + + +STEWED GREEN PEAS WITH LETTUCE. + +Shell a half peck of peas, and shred two heads of lettuce; boil together +with as little water as possible to keep it from burning, and stir often +for the same purpose. Stew one hour, set back on the stove, and add one +tablespoonful of butter, one teaspoonful of sugar, salt, and a dash of +cayenne pepper and just as it is taken up, one well beaten egg, which +must not be allowed to boil. Serve at once. + + +STUFFED LETTUCE. + +Use five clean heads of lettuce, wash thoroughly, open up the leaves and +fill between with any highly seasoned meat--sweetbreads, chicken or veal +preferred--or make a forcemeat stuffing. Tie up the heads, put into a +saucepan with any good gravy, stock or sauce and cook until thoroughly +heated through; serve in the gravy. + + +LETTUCE SOUP. + +Use three small lettuce heads, clean, drain, chop and put into a +saucepan with a tablespoonful of butter, cover and let steam for a few +minutes, then add two quarts of good soup stock or one quart each of +stock and milk, add a half-cup of rice and boil until the rice is soft. +Strain through a sieve, or not, as one fancies, season with salt, +pepper, return to the fire, add a pint of cream, let it come just to the +boiling point and serve. + + +MANGOES. + +Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches. +The following recipe applies to all but the peaches. Select green or +half grown melons and large green cucumbers, tomatoes, or peppers. +Remove a narrow piece the length of the fruit, and attach it at one end +by a needle and white thread, after the seeds of the mango have been +carefully taken out. Throw the mangoes into a brine of salt and cold +water strong enough to bear up an egg, and let them remain in it three +days and nights, then throw them into fresh cold water for twenty-four +hours. If grape leaves are at hand, alternate grape leaves and mangoes +in a porcelain kettle (never a copper one) until all are in, with grape +leaves at the bottom and top. Add a piece of alum the size of a walnut, +cover with cider vinegar and boil fifteen minutes. Remove the grape +leaves and stuff the mangoes. Prepare a cabbage, six tomatoes, a few +small cucumbers and white onions, by chopping the cabbage and tomatoes +and putting all separately into brine for twenty-four hours and draining +thoroughly. After draining chop the cucumbers and onions. Drain the +mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add +to the vegetable filling, one-fourth ounce each of ground ginger, black +pepper, mace, allspice, nasturtium seed, ground cinnamon, black and +white mustard, one-fourth cup of horseradish and one-fourth cup sweet +oil. Bruise all the spices and mix with the oil, then mix all the +ingredients thoroughly and stuff the mangoes, fit the piece taken out +and sew in with white thread or tie it in with a string around the +mango. Put them into a stone jar and pour over them hot cider vinegar +sweetened with a pound or more of sugar to the gallon to suit the taste. +If they are not keeping properly pour over again fresh hot vinegar. + + +MARTYNIAS. + +Gather the pods when young and tender enough to thrust a needle through +them easily, later they become hard and useless for pickles. Leave half +an inch of stem on each, and lay them in salt water a couple of days, +then cook in weak vinegar until tender, but not so long as to break +them. Drain well from this, place them in jars and prepare vinegar for +them in the proportion of an ounce each of cloves, allspice and black +pepper to a gallon of vinegar; scald all these together with half a +teaspoonful of prepared mustard. Pour hot over the martynias, cover +closely and keep in a cool place. They will soon be ready for use. + +MRS. HOOD. + + +MELON, MUSK. + +[Illustration] + +It is said a muskmelon can be chosen by its odor. If it has none, it is +not good, if sweet and musky it is quite sure to be ripe. Another +indication of ripeness is when the smooth skin between the rough +sections is yellowish green. To serve, cut the melons crosswise and fill +with chopped ice an hour before using. Try pouring a little strained +honey into the melon when eating. + + +CANTALOUPE FRAPPE. + +Select two large cantaloupes that are ripe and of fine flavor; cut into +halves and scrape the pulp from same after removing the seeds (not using +any of the rind); put the pulp through a potato ricer, which will keep +out all the stringy parts; add to the pulp a pinch of salt, four +tablespoonfuls of powdered sugar and a gill of cherry juice (sweetened +with a spoonful of sugar), or use some other nice tart juice. Soak a +tablespoonful of gelatine in a quarter-cupful of water; then set cup in +pan of boiling water until it is dissolved; add this to the prepared +cantaloupe and when cold turn into a freezer and freeze slowly. Serve in +sherbet glasses. + +MRS. SADETTE HARRINGTON. + + +COOKED MUSKMELON. + +Miss Corson, in one of her lectures, gives the following directions for +making a very nice dessert from muskmelons:--Make a rich syrup from a +pound of white sugar to half a pint of water. Pare and slice the melon +and boil it gently in the syrup five to ten minutes flavoring with +vanilla or lemon. Then take it up in the dish in which it is to be +served, cool the syrup and pour it on the melon. To be eaten cold. + + +MELON MANGOES. (See Mangoes.) + + +MUSKMELON PICKLE. + +Use ripe muskmelons, pare, remove seeds, and cut in pieces and put into +a stone jar. Cover with scalded vinegar and let them stand until the +next day, when the vinegar must be reheated and poured over them again; +repeat this until the fourth day, then weigh the melons and to every +five pounds of the fruit allow three pounds of sugar and one quart of +vinegar with spices to suit. Let all simmer together until the fruit is +tender. The second day pour off this syrup, and boil down until it shall +only just cover the melons. The result justifies the pains taken. + + +MELON, WATER. + +The following is said to be an infallible sign of a ripe watermelon, it +takes close inspection to find sometimes, but the sign is there if the +condition for it exists. When the flesh of the melon changes color and +its seeds begin to turn black a small scale or blister appears on the +rind. They increase in number and size as the melon ripens, until a ripe +one shows them thickly strewn over the surface. A small crop of blisters +indicates unripe fruit. A melon must be served ice cold. Cut it through +the middle, scoop out the flesh with a tablespoon in a circle as much as +possible that the pieces may be conical or egg shaped. Cover the platter +with grape leaves and pile the fruit upon them, allowing the tendrils of +the grapes to wander in and out among the melon cones. + + +WATERMELON ICE. + +Cut a watermelon in halves, scoop out the entire center, taking out the +seeds; chop in tray; add a cup of sugar. Pack the freezer, turn a few +minutes. It will be like soft snow and delicious. + + +WATERMELON PICKLES. + +Eat the flesh and save the rind. Cut the rind into finger lengths and +about an inch in width, pare and cut out all the red flesh, throw into a +strong salt brine and let stand over night. In the morning drain, boil +in water until the pickles are clear, drain again and put into a stone +jar. To one gallon of fruit, allow one quart of sugar and one pint of +vinegar. Do up cinnamon and cloves in little bags, in ratio of two of +cinnamon to one of cloves and boil them in the syrup. Pour the boiling +syrup over the pickles, tie up close and in a few days they are ready +for use. + + +MINT SAUCE. + +Four dessert spoons of chopped mint, two of sugar, one quarter pint of +vinegar. Stir all together; make two or three hours before needed. + + +MINT VINEGAR. + +Fill a bottle loosely with fresh, clean mint, pour over good vinegar, +cork tightly and let stand two or three weeks. Then pour off and keep +well corked. Use this vinegar as a condiment, or put a small quantity +into drawn butter sauce for mutton. + + +MUSHROOMS. + +[Illustration] + +The highest authorities say an edible mushroom can easily be +distinguished from a poisonous one by certain characteristics;--a true +mushroom grows only in pastures, never in wet, boggy places, never in +woods, never about stumps of trees, they are of small size, dry, and if +the flesh is broken it remains white or nearly so and has a pleasant +odor. Most poisonous varieties change to yellow or dark brown and have a +disagreeable odor, though there is a white variety which grows in woods +or on the borders of woods, that is very poisonous. The cap of a true +mushroom has a frill, the gills are free from the stem, they never grow +down against it, but usually there is a small channel all around the top +of the stem, the spores are brown-black, or deep purple black and the +stem is solid or slightly pithy. It is said if salt is sprinkled on the +gills and they become yellow the mushroom is poisonous, if black, they +are wholesome. Sweet oil is its antidote. + + +BAKED MUSHROOMS. + +Hold the mushrooms by the stems, dip them in boiling hot water a moment +to help loosen the skin, cut off their stems. Boil the parings and stems +and strain. Pour this water over the mushrooms chopped fine, add parsley +and stew about forty minutes. Then add six eggs well beaten. Pour this +mixture into buttered cups and bake quickly. Serve with cream sauce. + + +MUSHROOM CATSUP. + +Boil one peck of mushrooms fifteen minutes in half a pint of water, +strain, or not, through a sieve to get all the pulp; add a pint of +vinegar to the juice, two tablespoonfuls of salt, one half a teaspoonful +of cayenne pepper, two tablespoonfuls of mustard, one of cinnamon and +one of cloves. Let the mixture boil twenty minutes; bottle and seal +tightly. + + +FRIED MUSHROOMS. + +Pare the mushrooms, cut off their stems, lay them on their heads in a +frying pan in which a tablespoonful of butter has been melted, put a bit +of butter into each cap, let them cook in their own liquor and the +butter until thoroughly done. Season with salt and butter and serve hot. + + +MUSHROOMS WITH MACARONI. + +Boil half a pound of macaroni. Put a pint of water, one small onion, a +sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a +quarter as much pepper into a saucepan. When boiling add a quart of +mushrooms and cook five minutes. Beat three eggs, stir in and take from +the fire. Drain the macaroni, put a layer in the bottom of a baking +dish, then a layer of the mushroom mixture, and thus alternately until +the dish is full. Have mushrooms on top, and set in a hot oven for five +minutes. + +MRS. ELIZA PARKER. + + +MARROW WITH MUSHROOMS. + +Procure a shinbone and have the butcher split it; remove the marrow and +cut it into inch-thick slices; then boil it one and one-half minutes in +a quart of salted water, using a teaspoonful of salt. Into a frying-pan +put a tablespoonful of butter; when hot add five tablespoonfuls of +chopped mushrooms and toss for five minutes, sprinkling them with three +shakes of salt and a speck of cayenne. Drain the marrow; squeeze over it +ten drops of lemon juice; then mix with it the mushrooms; spread on +slices of hot, crisp toast and serve immediately. + +CHICAGO RECORD. + + +MUSHROOM OMELET. + +Cook a dozen small, even sized mushrooms in a saucepan with half an +ounce of butter and half a saltspoonful of salt sprinkled over them. +Make ready a plain omelet, as it cooks at the edges place the mushrooms +over one half of it, fold over the other half, slip from the pan on to a +hot dish and serve immediately. + + +MUSHROOMS ON TOAST. + +Prepare enough mushrooms to measure one half-pint when chopped, and +enough of raw ham to fill a tablespoon heaping full. Mix these and add a +teaspoonful of parsley, a trifle of chopped onion if liked, a +teaspoonful of lemon juice, pepper and salt. Fry in two tablespoonfuls +of butter, add a half-cupful of milk or cream, boil up again, and add an +egg thoroughly beaten. Serve on small squares of toast. This with the +addition of bread crumbs before the milk is added and with the use of +some of the relishing herbs makes an excellent stuffing. + + +MUSHROOM SOUP. + +Get your butcher to crack for you a shank of beef. Put over it four +quarts of water. Let it boil hard for a few moments until all the scum +has risen and has been removed. Set it back on the stove now to simmer +five hours. At the end of the fourth hour add one carrot, one turnip, +one small onion, one bunch of parsley, two stalks of celery, twelve +cloves and two bay leaves. Let all these boil together one hour, then +strain and set away until the next day, when all the grease must be +skimmed off. To every quart of the stock add a quart of milk thickened +with two tablespoonfuls of flour and two tablespoonfuls of butter, one +saltspoonful of salt and a dust of pepper, add to this a half-pint of +canned mushrooms or small mushrooms stewed thoroughly in the liquor +obtained from boiling and straining the stems and parings. + + +MUSTARD. + +In early spring the young leaves are used as a garnish, or, finely cut, +as a seasoning to salads. The Cabbage Leaved Mustard makes an excellent +green, and is treated like spinach. + + +AROMATIC MUSTARD. + +Upon one tablespoonful of grated horseradish, an ounce of bruised ginger +root, and five long red peppers pour half a pint of boiling vinegar. +Allow to stand, closely covered, for two days; then take five +teaspoonfuls of ground mustard, one teaspoonful of curry powder, and a +dessertspoonful of salt, and mix well together. Strain the vinegar upon +this, adding a dash of cayenne if wanted very pungent. Mix very smoothly +and keep in a corked bottle or jar. + + +NASTURTIUM. + +[Illustration] + +The flowers are used to garnish salads, the young leaves and flowers +make a lovely salad (See Flower Salad). The young buds and leaves when +tender are made into pickles and are used like capers in sauces, salads +and pickles. + + +NASTURTIUM PICKLES. + +Gather the seeds as soon as the blossoms fall, throw them into cold salt +water for two days, at the end of that time cover them with cold +vinegar, and when all the seed is gathered and so prepared, turn over +them fresh boiling hot vinegar plain or spiced with cloves, cinnamon, +mace, pepper, broken nutmeg, bay leaves and horseradish. Cork tightly. + + +BOILED OKRA OR GUMBO. + +[Illustration] + +The long seed pod is the edible part of this plant, it can be canned or +dried for winter use. If dried let it soak an hour or so before using. +To cook, cut the pods in rings, boil them in salted water until tender +which will be in about twenty minutes. Add butter, salt, pepper and +cream. Thin muslin bags are sometimes made to hold the whole pods +without breaking. After boiling tender, pour them out, season with +butter, salt and pepper and bake for five minutes. + + +FRIED OKRA. + +Cut it lengthwise, salt and pepper it, roll it in flour and fry in +butter, lard or drippings. + + +OKRA FRITTERS. + +Boil the okra, cut in slices, make a batter as for batter cakes, dip the +okra in and fry in plenty of hot lard. + +MRS. E. C. DUBB. + + +OKRA GUMBO SOUP. + +Use two quarts of tomatoes to one quart of okra cut in rings; put them +over the fire with about three quarts of water and let the mixture come +to a boil; take one chicken; cut it up and fry brown with plenty of +gravy; put it in with the okra and tomatoes; add several small onions +chopped fine, a little corn and lima beans, if they are at hand, and +salt and pepper. Let all simmer gently for several hours. To be served +with a tablespoonful of rice and a green garden pepper cut fine to each +soup plate. + + +ONIONS. + +Peel and slice onions under water to keep the volatile oil from the +eyes. A cup of vinegar boiling on the stove modifies the disagreeable +odor of onions cooking. Boil a frying pan in water with wood ashes, +potash, or soda in it to remove the odor and taste of onions. To rub +silver with lemon removes the onion taste from it. Leaves of parsley +eaten like cress with vinegar hide the odor of onions in the breath. +Onions to be eaten raw or cooked will lose their rank flavor if they are +pulled and thrown into salt water an hour before use. Two waters in +boiling accomplish the same purpose. + + +ONION FLAVORING. + +To prepare onion flavoring for a vegetable soup, peel a large onion, +stick several cloves into it and bake until it is brown. This gives a +peculiar and excellent flavor. + + +FRIED APPLES AND ONIONS. + +Take one part onion to two parts apple. Slice the apples without paring, +and slice the onions very thin. Fry together in butter, keeping the +frying pan covered, to hold the steam which prevents burning. A very +slight sprinkling of sugar seems to give an added flavor. Add just as it +is to be taken up or else it will burn. + + +ONION OMELET. + +Put a lump of butter or dripping in a frying pan, then put in sliced +onions, salt and pepper, cook slowly until done, but not brown. Beat the +eggs, allowing two for each person, pour in the frying pan, add a little +salt and stir until set. Serve hot. + + +ONION PICKLES. + +Choose small uniform onions; make a brine that will hold up an egg, and +pour over the onions boiling hot. Let them lie in this twenty-four +hours, then drain and wipe dry and put into bottles. Pour over them cold +cider vinegar, seasoned with sliced horseradish, whole pepper and mace. +Put in bottles and seal. + + +BAKED ONIONS. + +Boil in milk and water until just done, then drain and put them in a +buttered frying pan. Put a bit of butter, salt, and pepper on each one, +and add a little of the water in which the onions have boiled. Brown +them quickly and serve at once. + + +CREAM ONIONS. + +Boil onions in two waters and drain; pour over them a little boiling +milk and set over the fire, add butter, cream, salt and pepper and serve +hot. + + +ESCALLOPED ONIONS. + +Boil onions in salted water with a little milk until they are tender. +Put a layer of onions in a baking dish, scatter bread crumbs over them, +dot with butter, season with pepper and salt and a dash of powdered +sage, repeat this until the dish is full, pour over a half-cup of cream +or milk. Cover the top with bread crumbs dotted with butter. Bake a +light brown and serve. + + +STUFFED ONIONS. + +Boil onions one hour in slightly salted water, and remove the centers. +Make a stuffing of minced liver or chicken in these proportions; to one +pound of meat one third of a cupful of gravy milk or cream, one +half-cupful of fine bread crumbs, one egg, pepper and salt and some of +the onion taken from the centers, mix well and fill the onion shells, +dust over a few bread crumbs, dot with butter and bake until brown. Put +the remaining onion into a stew pan, with a tablespoonful of butter, a +half-tablespoonful of flour, and after it boils up once, add a half-cup +of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour +over onions and serve. This is a good second course after soup served +with apple sauce. + + +PARSLEY. + +Parsley is the prime favorite of the garnishes. Its pretty curled leaves +are used to decorate fish flesh and fowl and many a vegetable. Either +natural, minced or fried, it is an appetizing addition to many sauces, +soups, dressings and salads. + + +FRIED PARSLEY. + +Wash the parsley very clean, chop fine and fry in butter in the +proportion of one tablespoonful of butter to one pint of minced parsley. +When soft, sprinkle with bread crumbs, moisten with a little water, and +cook ten or fifteen minutes longer. Garnish it with sliced boiled egg. +To be eaten with pigeon. + + +PARSLEY VINEGAR. + +Fill a preserving bottle with parsley leaves, freshly gathered and +washed, and cover with vinegar. Screw down the top and set aside for two +or three weeks. Then strain off the vinegar, add salt and cayenne pepper +to taste, bottle and cork. Use on cold meats, cabbage, etc. + + +PARSLEY SAUCE. (See Sauces.) + + +BOILED PARSNIPS. + +Wash, scrape and cut them into slices about an inch thick, put them in a +saucepan with salted water and cook until tender, drain, cover with good +rich milk, season with butter, pepper and salt to taste, bring to a boil +and serve. + + +BROILED PARSNIPS. + +After parsnips are boiled, slice and broil brown. Make a gravy as for +beefsteak. + + +BROWNED PARSNIPS. + +Put two or three thin slices of salt pork in the bottom of a kettle and +let them brown, scrape and slice the parsnips and pare about the same +amount of potatoes, leaving them whole if they are small. Place in +alternate layers in the kettle, and add sufficient water to cook them, +leaving them to brown slightly. They must be closely watched as they +burn very easily. Requires about one and a half hours to cook and brown +nicely. Remove the vegetables and thicken the gravy with a little flour; +add pepper and salt, and a small lump of butter. Serve pork and +vegetables on a large, deep platter and pour over the gravy. + + +FRIED PARSNIPS. + +Scrape and wash parsnips, cut off the small end and cut the thick part +into half-inch-thick slices. Put them in boiling water with a +tablespoonful each of salt and sugar. Boil an hour or until nearly done +and drain; beat two eggs, four tablespoonfuls of flour and half a pint +of milk together, season with salt and pepper. Dip the slices of parsnip +into the batter, then in bread crumbs and fry in boiling lard or +drippings until a golden brown. Pile them in a heap on a napkin and +serve very hot. + + +PARSNIP FRITTERS. + +Scrape and halve the parsnips, boil tender in salted water, mash smooth, +picking out the woody bits; then add a beaten egg to every four +parsnips, a tablespoonful of flour, pepper and salt to taste, and enough +milk to make into a thin batter; drop by the tablespoonful into hot +lard, and fry brown. Drain into a hot colander and dish. + + +MASHED PARSNIPS. + +Boil parsnips tender in salted water, drain and mash them through a +colander. Put the pulp into a saucepan with two or three tablespoonfuls +of cream and a small lump of butter rubbed in flour, stir them over the +fire until the butter is melted and serve. + + +MOCK OYSTERS. + +Use three grated parsnips, three eggs, one teaspoonful of salt, one +teacupful of sweet cream, butter half the size of an egg, three +tablespoonfuls of flour. Fry as pancakes. + + +PARSNIP PUFFS. + +Take one egg, well beaten, and add (without stirring until the +ingredients are in) one teacupful each of cold water and flour, one +heaping teaspoonful of baking powder, half a teaspoonful of salt, one +teacupful of well-mashed, boiled parsnips; stir very lightly and only +enough to mix. Do not let it stand long. Drop by the tablespoonful into +hot, melted fat in a frying pan, and cook until a delicate brown. + +CHICAGO RECORD. + + +AMBUSHED PEAS. + +[Illustration] + +Cut the tops off of biscuits or buns twenty-four hours old. Scoop out +the inside and put both shells and tops into the oven to crust. Pour +into them peas after they have been boiled and mixed with a cream sauce +to which an egg has been added, also minced parsley or mint if liked. +Cover carefully with the tops and serve hot. + + +BOILED PEAS. + +Do not shell peas until ready to cook. Salt, and slightly sweeten if +needed boiling water, drop the peas so slowly into the water it will not +stop boiling. Boil the peas until tender without covering and they will +keep their color. They will generally cook in about twenty minutes, take +them up with a little of the liquor in which they were boiled, butter +and pepper them, and they are much better to add a little sweet cream, +but will do without. If they are cooked immediately upon gathering, they +will need no sugar; if allowed to remain twelve hours or more, a +tablespoonful of sugar will be found an addition. A sprig of mint or a +little parsley may be added. Pea-pods are sometimes boiled in a small +quantity of water, then are skimmed out and the peas are boiled in this +liquor. + + +PEAS AND BUTTERED EGGS. + +Stew a pint of young peas with a tablespoonful of butter, a little salt, +pepper and chopped parsley, until they are tender; beat up two eggs and +pour over them the boiling peas. Serve at once on toast before the eggs +harden. + + +CANAPES OF PEAS. + +These form a dainty entree. To prepare the canapes take some slices of +stale bread about two inches thick and cut into neat rounds with a large +biscuit cutter. With a smaller cutter mark a circle in the center of +each round and scoop out the crumbs from it to the depth of one inch. +This must be carefully done, so there will be a firm bottom and sides. +Lay these around in a shallow dish and pour over them a half-pint of +milk in which one egg has been thoroughly beaten. This proportion of egg +and milk is sufficient for six canapes. Let them lie in this for a few +minutes; then take up very carefully and slip into very hot lard. When +of a pale golden brown remove with a skimmer and drain on blotting +paper. Boil a pint of freshly cleaned peas in unsalted water until +tender; drain well. Put into a saucepan with two spoons of butter, +dredge in a dessertspoonful of flour and add a saltspoon of salt and a +quarter of a pint of milk. Let it come to a boil; then fill the canapes +with this, give a dusting of pepper on the top of each, arrange on a +platter and garnish with parsley and slices of lemon. + +CHICAGO RECORD. + + +PEAS AND LETTUCE. + +Use a pint of peas and two young lettuces cut small. Put in as little +water as possible to use and not burn, let them boil until tender, then +add a square of sugar, the yolks of two eggs well beaten and two +tablespoonfuls of cream. Stir together a short time but do not boil. + + +PEAS AU PARMESAN. + +Grate one and one-half ounces of cheese, add to it two tablespoonfuls of +cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt +and four shakes of pepper. Place in an enameled pan and stir over the +fire until the butter and cheese are dissolved. Then put in a pint and a +half of fresh young peas, previously boiled until tender, drained and +seasoned with a half-teaspoonful of salt. Stir the mixture a few +moments. Serve as hot as possible. + +CHICAGO RECORD. + + +GREEN-PEA SALAD. + +Shred some lettuce and add to it the peas--they should be boiled with a +little mint, and be quite cold. Add the salad dressing just before +serving. + + +PEA AND NUT SALAD. + +Use one cupful of chopped pecan nuts to three cupfuls of French peas. +Serve on lettuce with mayonnaise. + + +PEA SOUP. + +Use chicken, mutton, or beef broth, or water for a liquor in which to +boil two cups of green peas, add to them one minced onion, one carrot +cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine, +a bay leaf and two cloves. When the peas are tender, rub all through a +sieve. Return the soup to the pot and add two tablespoonfuls of butter, +a teaspoonful of salt, two well beaten yolks and half a cupful of cream. +Let come to a boil and serve with croutons. Croutons are little squares +of bread hard baked in the oven, or fried in oil or butter. + + +DEVILED PEPPERS. + +[Illustration] + +Use green bell peppers, cut off the stem end and remove the inside. Chop +cooked cold ham, and with it as many eggs as one wishes, or chop tongue, +veal or chicken, and use the following salad dressing:--To a pint of +meat use the yolk of a hard boiled egg, rubbed smooth in a scant +tablespoonful of melted butter, a half teaspoonful of made mustard, half +a teaspoonful of sugar, add enough vinegar to make it thin and stir in +the meat. Fill the pepper shells with this mixture rounding it up high. +It is an excellent lunch dish. + + +PEPPER MANGOES. (See Mangoes.) + + +PICKLED PEPPERS. + +Remove the seeds from large green peppers, slice them and lay them in a +jar alternating each layer of peppers with a layer of cabbage, then +cover them with salt and let stand over night. In the morning drain off +the water. For the pickle use enough vinegar to cover the peppers, an +ounce each of black and white mustard seed, juniper berries, whole +cloves and allspice, one half-ounce of celery seed and one large onion +chopped fine or one head of garlic if that flavor is liked. Let this +come to a boil and pour over the peppers. Pack tightly in a jar, cover +with horseradish leaves, and close up tightly. + + +PEPPER SALAD. + +Shave as fine as possible one head of cabbage, use an ounce of mustard +seed, or an ounce of celery seed as one prefers either flavor; cut one +or two yellow peppers into thin shavings if mustard seed is used, or +four if celery seed is used. Pour cold cider vinegar over all, add a +little salt and sugar and let stand a day or two to really pickle the +cabbage and peppers. Pack in jars or cans and it will keep all winter. +Serve with oysters and cold meats. + + +STUFFED PEPPERS. + +Cut off the stem end of green bell peppers. Mince cooked chicken or use +a can of shrimps, and mix with it almost an equal weight of bread +crumbs, a large lump of butter, two or three tablespoonfuls of cream, +salt and a sprinkle of parsley. Fill the pepper shells with the mixture, +sprinkle bread crumbs over the tops, dot with butter, and brown in the +oven. + + +OAKLAND STUFFED PEPPERS. + +Cut off the tops and scoop out the seeds of six peppers, chop an extra +pepper without seeds, mix with it a small onion chopped, a cupful of +chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful +of salt, and an equal measure of bread crumbs. Stuff the peppers, +replace the stem ends, and bake the peppers for half an hour, basting +them with butter or salad oil two or three times. Serve them hot as a +vegetable. + + +BROWNED MASHED POTATOES. + +Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of +cream, the yolks of two eggs, a tablespoonful of butter, pepper and +salt. Cover with the whipped whites of the two eggs, bake until browned +and with a pancake knife transfer them to a hot dish and serve at once. + + +POTATOES WITH CHEESE SAUCE. + +Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. +Make a cup of drawn butter, (milk, butter and a very little corn starch +as thickening, with pepper and salt) into it stir two beaten eggs, and +two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie +tin, cover with a thin layer of the drawn butter sauce, cover this in +turn with more potato and repeat until there is a mound, cover with the +sauce, strew thickly with cheese and brown in a quick oven. + + +LYONNAISE POTATOES. + +Put a large lump of butter in a saucepan and let it melt; then add one +small onion chopped fine or sliced thin, when it is nicely browned but +not scorched, put in slices of cold boiled potatoes, salt and pepper and +cook until well browned. Just before taking up add a teaspoonful of +parsley. + + +POTATO PANCAKES. + +Grate eight large pared potatoes, add to them one and one +half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump +of butter the size of a walnut, pepper, salt, enough flour to make a +batter, and lastly add the whites of two or three eggs beaten stiff. Add +a heaping teaspoonful of baking powder if only one egg is used. Fry in +butter or drippings to a rich brown. + + +RINGED POTATOES. + +Peel large potatoes, cut them round and round as one pares an apple, fry +in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle +salt over them and serve. + + +POTATO TURNOVERS. + +Use ten tablespoonfuls of whipped mashed potatoes with a little salt +added gradually, six tablespoonfuls of flour and three tablespoonfuls of +butter. When thoroughly mixed lay the mass upon a floured board and roll +out about an inch thick, cut in circles with a small bowl, lay upon each +circle minced meat, poultry or fish. Season the meat, wet the edges of +the circle with beaten egg and close each one like a turnover, pinch +them around the edges and fry to a light brown, or brush them with egg +and brown them in the oven. + + +POTATO SOUFFLE. + +Choose large, smooth, handsome, uniform potatoes, allow an extra potato +for any waste. Bake and with a very sharp knife cut them in two +lengthwise. Remove the inside, season with butter, cream, pepper and +salt and fill the potato skins with the mixture; glaze them with the +beaten whites of eggs and over the top spread the whites of eggs beaten +to a stiff froth. Brown in the oven. + + +POTATO SOUP. + +Use the water in which the potatoes were boiled, add three +tablespoonfuls of mashed potato to a pint of water, and as much rich +milk as there is water used, season with salt and a dust of cayenne +pepper, a little juice of lemon or a little minced parsley or tarragon. +Serve with crackers or croutons. + + +STUFFED POTATOES. + +Bake handsome, uniform potatoes, cut off the tops with a sharp knife, +take out the inside. Add to the scraped potato, butter, milk, pepper, +salt and a little grated cheese, fill the empty shells and heap above +the top. Grate a little cheese over this and set in the oven to brown. +Serve hot. + + +POTATOES USED TO CLEANSE. + +Small pieces of raw potato in a little water shaken vigorously inside +bottles and lamp chimneys will clean them admirably. To clean a burned +porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not +over-boiled, used as soap will clean the hands and keep them soft and +healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the +following recipe:--Grate two good sized potatoes into a pint of clear, +clean, soft water. Strain through a coarse sieve into a gallon of water +and let the liquid settle. Pour the starchy fluid from the sediment, rub +the articles gently in the liquid, rinse them thoroughly in clear water +and then dry and press. Water in which potatoes are boiled is said to be +very effective in keeping silver bright. + + +BAKED PUMPKIN. + +[Illustration] + +Slice the pumpkin a quarter of an inch thick, peel and put a layer in +the bottom of a baking dish, then a layer of sugar with a sprinkle of +cinnamon and dot with butter, repeat this until the pan is full. Let the +top be well covered with sugar. Bake in a moderate oven until the sugar +becomes like a thick syrup. Or cut the pumpkin in squares and do not +peel, bake, and when soft enough, scrape it from the shells, season with +butter and salt and serve like squash. + + +CANNED PUMPKIN. + +Stew pumpkin as for pies, put while hot in cans and seal. + + +PUMPKIN LOAF. + +Take one quart of stewed pumpkin mashed fine, one teaspoonful each of +salt and baking soda, one tablespoonful sugar, three pints of meal. Stir +all together while boiling hot; steam four hours, or steam three hours +and bake one. To be eaten hot with cream, or butter and sugar. + + +PUMPKIN MARMALADE. + +Take ripe yellow pumpkins, pare and cut them into large pieces, scrape +out the seed, weigh and to every pound take a pound of sugar and an +orange or lemon. Grate the pieces of pumpkin on a coarse grater and put +in the preserving kettle with sugar, the orange rind grated and the +juice strained. Let it boil slowly, stirring frequently and skimming it +well until it forms a smooth, thick marmalade. Put it warm into small +glass jars or tumblers and when cold cover with a paper dipped in +alcohol and another heavy paper pasted over the top of the glass. + + +PUMPKIN PIE. + +To one quart of rich milk take three eggs, three big tablespoonfuls of +sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of +cinnamon and a grated nutmeg if one likes it highly spiced, add enough +finely stewed pumpkin to make a thin mixture. This will make three pies. +A good pumpkin pie will puff up lightly when done. + + +PRESERVING PUMPKINS FOR WINTER USE. + +A good way to prepare pumpkin for winter use is to cook and sift it as +fine as for pies, then add nearly as much sugar as there is pumpkin; +stir well and pack in crocks. Better than dried pumpkin for winter use. + + +PUMPKIN SOUP. + +For six persons use three pounds of pumpkin; take off the rind, cut in +pieces and put in a saucepan with a little salt and cover with water; +let it boil until it is soft (about twenty minutes) and pass through a +colander; it must have no water in it; put about three pints of milk in +a saucepan, add the strained pumpkin, and let come to a boil; add a very +little white sugar, some salt and pepper, but no butter. Serve hot. + + +HOW TO SERVE RADISHES. + +[Illustration] + +Let every housekeeper try serving radishes in this dainty way. Cut off +the root close to the radish and remove the leaves, leaving about an +inch of the stem. Then cut the skin of the radish from the root toward +the stem, in sections, as is done in removing the skin of an orange in +eighths. The skin can then be peeled carefully back to the stem by +slipping the point of a knife under it, and pulling it gently away from +the heart of the radish. The pure white heart, with the soft pink of +the peeling and the green stem makes a beautiful contrast. If they are +thrown into cold water as fast as they are prepared and allowed to +remain there until the time for serving, they will be much improved, +becoming very crisp and tender. The skin of the young radish should +never be discarded, as it contains properties of the vegetable that +should always be eaten with the heart; and, unless the radish is tough, +it will agree with a delicate stomach much better when eaten with the +peel on. They look very dainty when served in this way, lying on fresh +lettuce leaves, or are beautiful to use with parsley as a garnish for +cold meats. + + +RADISH, CUCUMBER AND TOMATO SALAD. + +Slice a bunch of radishes, and a cucumber very thin, make a bed of cress +or lettuce, over this slice three solid tomatoes, and cover with the +cucumbers and radish. Pour over all a French or mayonnaise dressing. + + +BAKED RHUBARB. + +Peel rhubarb stalks, cut into inch lengths, put into a small stone crock +with at least one part sugar to two parts fruit, or a larger part if +liked, but not one particle of water, bake until the pieces are clear; +flavor with lemon or it is good without. It is a prettier sauce and +takes less sugar than when stewed, and can be used for a pie filling if +the crust is made first. To prevent burning, the crock may be set in a +pan of boiling water. When done and while yet hot, beat up the whites of +two eggs and whip into the sauce. It makes it very light and very nice. + + +BOTTLED RHUBARB. + +Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for +pies, fill a Mason jar with the fruit and pour over it freshly drawn +water. Screw on the top and by the next morning the water will have +settled in the jar. Fill the jars full with fresh water, seal again and +the fruit is ready for winter's use. In making pies it takes less sugar +than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce, +with or without sugar and put into jars while it is very hot just as +other fruit is canned. + + +RHUBARB COBBLER. + +Two cups of flour sifted with two teaspoons of baking powder and +one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one +egg very light and add it to three-fourths of a cup of milk. Mix with +the other ingredients, line the sides of a baking dish with this crust. +Take one quart of chopped rhubarb sweetened with three cups of sugar, +fill the pudding dish with the rhubarb; roll out the remaining crust, +cover the top of dish and bake one-half hour. + +MRS. LAURA WHITEHEAD. + + +CREAM RHUBARB PIE. + +One cup of rhubarb which has been peeled and chopped fine; add one cup +of sugar and the grated rind of a lemon. In a teacup place one +tablespoonful of cornstarch and moisten it with as much cold water; fill +up the cup with boiling water and add it to the rhubarb. Add the yolks +of three eggs well beaten. Bake with an under crust. When cold cover +with a meringue made of the whites of the eggs and one-half cup of +sugar. Place in the oven to become a delicate brown. Very fine. + +MRS. BYRON BACKUS. + + +RHUBARB JAM. + +Use equal parts of rhubarb and sugar, heat the sugar with as little +water as will keep it from burning, pour over the rhubarb and let stand +several hours; pour off and boil until it thickens, then add the fruit +and boil gently for fifteen minutes. Put up in jelly glasses. Apples and +oranges may be put up with rhubarb allowing two apples or three oranges +to a pint of cut up rhubarb. + + +RHUBARB TAPIOCA. + +Soak over night two-thirds of a cupful of tapioca. In the morning drain; +add one cupful of water and cook the tapioca until it is clear; add a +little more water if necessary. Then add a cup and a half of finely +sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in +moderate oven an hour. Serve warm or cold and eat with sugar if liked +very sweet. Very nice. + +SHIRLEY DE FOREST. + + +RUTABAGAS BOILED. + +[Illustration] + +Pare, slice and boil in as little salted water as possible, a little +sugar added is an improvement. When dry and tender serve plain, each +slice buttered and peppered as it is piled on the plate. + + +RUTABAGAS AND POTATOES. + +Use three-fourths potatoes and one-fourth rutabagas; boil in salted +water until tender, add a lump of butter, a dust of pepper and more salt +if necessary, mash and stir until fine and light. Any good recipe for +white turnips is equally good for rutabagas. + + +SALAD DRESSINGS. + +=Cream Dressing.=--Where oil is disliked in salads, the following dressing +will be found excellent. Rub the yolks of two hard-boiled eggs very fine +with a spoon, incorporate with them a dessertspoonful of mixed mustard, +then stir in a tablespoonful of melted butter, half a teacupful of thick +cream, a saltspoonful of salt, and cayenne pepper enough to take up on +the point of a very small pen-knife blade, and a few drops of anchovy or +Worcestershire sauce; add very carefully sufficient vinegar to reduce +the mixture to a smooth, creamy consistency. + +=French Dressing.=--Use one tablespoonful of vinegar to three of salad oil +(melted butter will do) one teaspoonful of salt to half the quantity of +pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard +and oil together, then add the vinegar a few drops at a time, stirring +fast. A teaspoonful of scraped onion may be added for those who like the +flavor. + +=Mayonnaise Dressing.=--Put in the bottom of a quart bowl the yolk of a +raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful +of pepper; have ready about half a cupful of vinegar, and a bottle of +salad oil; use a wooden spoon and fork for mixing the mayonnaise--first +the egg and seasoning together, then begin to add the oil, two or three +drops at a time, stirring the mayonnaise constantly until a thick paste +is formed; to this add two or three drops at a time, still stirring, +enough vinegar to reduce the paste to the consistency of thick cream; +then stir in more oil, until the mayonnaise is again stiff, when a +little more vinegar should be added; proceed in this way until the oil +is all used, being careful toward the last to use the vinegar +cautiously, so that when the mayonnaise is finished it will be stiff +enough to remain on the top of the salad. Some like the addition of a +level teaspoonful of dry mustard to a pint of mayonnaise. + +=Plain Salad Dressing.=--Set a bowl over a boiling teakettle, into it put +a tablespoonful each of melted butter and mustard, rub them well +together, then add a tablespoonful of sugar, one half-cup of vinegar and +lastly three well-beaten eggs. Stir constantly while cooking, to make +the mixture smooth, when done, strain and bottle for use. If too thick +upon serving, thin with cream. + + +BOILED SALSIFY. + +Scrape off the outer skin of the roots, cut in small pieces and throw +into water with a little vinegar to prevent turning brown. Boil at least +an hour, as they should be quite soft to be good. When done put in a +little salt codfish picked very fine. Season with butter, salt, and +cream, thickened with a little flour or cornstarch and serve with bits +of toast. The fish helps to give it a sea-flavor. Instead of fish the +juice of half a lemon may be used or it is good without any added +flavor. + + +ESCALLOPED SALSIFY. + +Cook salsify in salted water until tender, alternate it in a baking dish +with bread crumbs seasoned with pepper and salt, and dot with butter. +Moisten it with cream or milk and a little melted butter, cover the top +with bread crumbs dotted with butter, and bake a light brown. + + +SALSIFY FRITTERS. + +Scrape some oyster plant and drop quickly into cold water with a few +drops of vinegar to prevent its turning dark. Boil until soft in salted +water, mash fine, and for every half pint of the pulp add one well +beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a +heaping tablespoonful of flour, salt and pepper. Drop into boiling lard +or drippings and fry brown. Or, instead of mashing the salsify after +boiling, some prefer to drain it, and to dip each piece in batter and +fry it in hot lard. Season with salt and pepper after frying, drain in a +napkin and serve hot. + + +FRIED SALSIFY. + +Scrape, cut into finger lengths and boil in salted water, drain and +cover with a dressing of oil and vinegar, salt and pepper. Let stand +until well seasoned, then drain again, sprinkle with parsley and fry in +hot fat. Put in but few pieces at a time as each needs attention. Dry in +a hot colander and serve. + + +SALSIFY SOUP. + +Use a pint of salsify cut fine, boil until soft in a pint of water, mash +and put through a sieve. Have ready three pints of boiling milk, into +this put the salsify, liquor and pulp, thicken with a tablespoonful of +flour, and season with butter, pepper and salt. Roll crackers and stir +in three tablespoonfuls of cracker dust. + + +SAUCES. + +=Asparagus Sauce.=--Use the tender part of the stalks for the main dish, +boil the tougher part until it is as soft as it will be, then rub +through a coarse sieve. Put the pulp into a mixture of one tablespoonful +each of butter and flour and let it simmer for a few moments, add a +half-cup of water in which the asparagus was boiled, season with salt +and pepper and boil thoroughly; just before taking from the fire add a +half-cup of hot cream or one-half cup of milk and water, and a +teaspoonful of butter; a little grating of nutmeg improves the flavor. + +=Bechamel Sauce.=--Bechamel sauce is a white one and needs a white stock; +if there is none at hand make it in the following manner: cut up lean +veal, free from fat into three-inch cubes and put them into a stewpan. +Add one small onion, one small carrot cut into pieces, and six ounces of +butter. Fry the vegetables in the butter ten minutes, without coloring, +then stir in three ounces of flour, and continue stirring five minutes +longer. Add three pints of stock, one pint of cream, five ounces of +mushrooms, a small sprinkling of dried herbs, one half teaspoonful of +salt and a pinch of white pepper. Stir until it comes to a boil, skim +occasionally to remove the fat, and simmer for two hours. Strain through +a cloth or fine sieve into a porcelain stewpan with a gill of cream. +Simmer over the fire till it coats the spoon, strain again through a +cloth or fine sieve into a basin, and set till the sauce is cold. This +sauce requires the cook's utmost attention. + +=Butter Sauce or Drawn Butter Sauce.=--Mix one tablespoonful each of +butter and flour to a smooth paste, put in a saucepan to melt, not to +brown, and add one cupful of water, broth, or milk. Season with one +teaspoonful of salt and one saltspoonful of pepper. Stir constantly +while boiling. This is a good sauce in itself and is the foundation of +many other sauces; it is varied with different vegetable flavors, +catsups, vinegars, spices, lemon juice, leaves and the different sweet +herbs. + +=Brown Sauce or Spanish Sauce.=--Brown a tablespoonful of butter, add the +same amount of flour and brown again, add a cup of boiling water, stock +or milk, and stir while it is cooking, strain if necessary; a clove, a +bay leaf, and a tablespoonful of minced onion or carrot browned in the +butter varies the flavor. + +=Caper Sauce.=--Stir into some good melted butter from three to four +dessertspoonfuls of capers; add a little of the vinegar and dish the +sauce as soon as it boils. + +=Celery Sauce.=--Cut half a dozen heads, or so, of celery into small +pieces; cook in a little slightly salted water until tender, and then +rub through a colander. Put a pint of white stock into a stewpan with +two blades of mace, and a small bunch of savory herbs; simmer half an +hour to extract their flavor, then strain them out, add the celery and a +thickening of flour or corn-starch; scald well, and just before serving, +pour in a teacupful of cream, or if one has not the cream, use the same +amount of scalded milk and a tablespoonful of butter, season to taste +with salt and white pepper, squeeze in a little lemon juice, if one has +it, and serve. If brown gravy is preferred thicken with browned flour, +and it is improved by a little Worcestershire sauce or mushroom catsup. + +=Cream Sauce.=--Rub to a smooth paste one tablespoonful of butter and the +same of flour, put into a saucepan and melt, do not brown; have ready a +cup of hot cream, or the same amount of milk enriched by a tablespoonful +of butter and add to the butter and flour. Stir constantly until it +thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of +chopped onion lightly browned in the butter is an agreeable addition. + +=Cucumber Sauce.=--Use two tablespoonfuls of olive oil, a scant +tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a +dash of pepper, and a saltspoonful of mustard with a teaspoonful of +cucumber; rub the oil and mustard together before adding the other +ingredients, stir well and serve very soon as it spoils by standing. + +=Egg Sauce.=--Boil the eggs hard, cut them into small squares, and mix +them with good butter sauce. Make hot and add a little lemon juice +before serving. + +=Hollandaise Sauce.=--One half a teacupful of butter, the juice of half a +lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of +boiling water, one-half teaspoonful of salt; beat the butter to a cream, +add the yolks one by one, the lemon juice, pepper and salt; place the +bowl in which these are mixed in a saucepan of boiling water; beat with +an egg-beater until the sauce begins to thicken, and add boiling water, +beating all the time; when like a soft custard, it is done; the bowl, if +thin, must be kept over the fire not more than five minutes, as if +boiled too much it spoils. + +=Horseradish Sauce.=--Two teaspoonfuls of made mustard, two of white +sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour +over sufficient grated horseradish to moisten thoroughly. + +=Lyonnaise Sauce.=--Brown a small onion minced in a tablespoonful of +butter and the same of flour, add a half-cupful of meat broth, a +teaspoonful of parsley, salt and pepper and cook long enough to season +well. + +=Mint Sauce.=--Four dessertspoonfuls of mint, two of sugar, one gill of +vinegar; stir all together; make two or three hours before wanted. + +=Mushroom Sauce.=--Mix one tablespoonful each of flour and butter, melt in +a stewpan, add a cupful of rich white stock or cream and stir until it +thickens; put in a half-cupful of freshly boiled or of canned mushrooms, +let all come to a boil again, season with a saltspoonful of salt and a +dash of cayenne pepper; serve hot. + +=Mustard Sauce, French.=--Slice an onion in a bowl; cover with good +vinegar. After two days pour off the vinegar; add to it a teaspoonful of +cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and +mustard enough to thicken; mix, set upon the stove and stir until it +boils. When cold it is ready for use. + +=Mustard Sauce, German.=--Four tablespoonfuls of ground mustard, one +tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of +cinnamon, one of cloves, one of cayenne pepper, three of melted butter; +mix with one pint of boiling vinegar. + +=Onion Sauce.=--Mince an onion; fry it in butter in a stewpan. Pour over +it a gill of vinegar; let it remain on the stove until it is simmered +one-third away. Add a pint of gravy, a bunch of parsley, two or three +cloves, pepper and salt. Thicken with a little flour and butter, strain, +and remove any particles of fat. + +=Parsley Sauce.=--Parsley sauce is the usual "cream sauce," to which is +added a tablespoonful of minced parsley and one hard boiled egg finely +chopped. + +=Tartare Sauce.=--Tartare sauce is a French salad dressing to which is +added a tablespoonful each of chopped olives, parsley, and capers or +nasturtiums; instead of capers or nasturtiums chopped cucumbers or +gherkins can be used. Set on ice until used. + +=Tomato Sauce.=--Boil together for one hour, a pint of tomatoes, one gill +of broth of any kind, one sprig of thyme, three whole cloves, three +pepper corns, and half an ounce of sliced onions; rub through a sieve +with a wooden spoon, and set the sauce to keep hot; mix together over +the fire one ounce of butter and half an ounce of flour, and when smooth +add to the tomato sauce. + +=Vinaigrette Sauce.=--A vinaigrette sauce is a brown sauce flavored with +vinegar just before serving; it must be cider vinegar, or one of the +fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a +teaspoonful of mustard into a tablespoonful of olive oil, to which add a +teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very +slowly a half-cup of vinegar stirring vigorously. + +=White Sauce.=--Put one tablespoon each of flour and butter in a saucepan +and stir together until they bubble; then gradually stir in a pint of +boiling water or white stock; season with salt and pepper and let boil a +moment longer. To vary it, the beaten whites of two eggs may be stirred +in just before serving. + + +SCORZONERA. + +The roots are eaten boiled like those of salsify--or like the Jerusalem +artichoke. The recipes of either are applicable to scorzonera. The +leaves of scorzonera are used in salad with a plain or French dressing. + + +SHALLOTS. + +The bulbs are more delicate than onions, and are used to flavor soups, +salads, dressings and sauces. The leaves when young help in forming +salads. + + +SORREL AND SWISS CHARD. + +Sorrel and Swiss chard are often used together as the chard modifies the +acidity of the sorrel. They make acceptable greens when used together +and are treated like spinach. + + +SORREL SOUP. + +Pick off the stems and wash the leaves of a quart of sorrel, boil in +salted water, drain and chop fine, mix butter and flour in a saucepan +and when the butter is melted turn in the sorrel and let cook for a +couple of minutes. Add three pints of beef or veal stock well seasoned +and stir until it boils. Just before serving beat up two eggs and turn +over them the boiling soup, which will cook them sufficiently. A sliced +onion, or a few blades of chives boiled with the sorrel is a welcome +flavor occasionally, also the stock may be half meat stock and half +cream or milk. + + +SORREL AND SPINACH SOUP. + +To one quart of sorrel add a handful of spinach and a few lettuce +leaves. Put them in a frying pan with a large piece of butter and cook +until done. Add two quarts of boiling water, season with salt and pepper +and just before serving add two eggs well beaten into a gill of cream. +This is an excellent soup for an invalid. + + +BAKED SPINACH. + +[Illustration] + +Use one-half peck of spinach. Pick over the leaves carefully, remove all +wilted ones and roots, wash thoroughly and put in boiling water to which +a pinch of soda has been added to keep the color. When very tender, +drain, chop fine, and put into a baking dish. Put into a saucepan with a +cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a +dash of cayenne pepper and a very little grated nutmeg. Let this come to +a boil, stir into the spinach, add two well beaten eggs and bake ten +minutes in a hot oven. + + +BOILED SPINACH, FRENCH. + +Prepare as above, after it is thoroughly tender, throw into a colander +and drench with cold water. This gives a firmness and delicacy attained +in no other way. Shake it free from water, chop fine, put into a +saucepan, stir with a tablespoonful of butter, salt and pepper to taste +and two tablespoonfuls of cream until hot, when it is ready to be heaped +in the dish with poached or boiled eggs or quirled yolks on top. To +quirl the yolks run them through the sieve of a patent potato masher. + + +"VICTORY" SPINACH + +Carefully wash the spinach, scald it in boiling salted water, then pour +cold water over it, drain and chop fine. Stew an onion in butter until +it is soft, add the spinach, sprinkle flour over it and cook for ten +minutes stirring constantly, add salt, pepper, a little grated nutmeg, +and cover with meat stock or gravy. Boil a few minutes and when done, +add a little sour cream. + + +FRIED SPINACH. + +Take cold spinach left from dinner, premising that it was boiled tender +in properly salted water, and that there were three or four poached eggs +left also. Chop the eggs thoroughly into the spinach and sprinkle with +pepper. Put into a frying-pan a large tablespoonful of butter, and when +it is sufficiently hot put in the spinach and eggs, and fry nicely. + + +RAVIOLI OF SPINACH. + +Prepare a potato paste as for Potato Turnovers, or a good puff paste, +and with a saucer or tin cutter of that size cut out a circle. Place a +tablespoonful of spinach prepared French style upon one side, wet the +edges, fold over the other side and press it around with the fingers and +thumb, brush with egg and bake until a light brown. When served pour +around it cream or a cream sauce in which is a hard boiled egg chopped +fine, or peas. + + +SPINACH SALAD. + +Take two dozen heads of spinach, season with salt and pepper, put in +salad dish and set away on ice. Take the yolks of three hard boiled +eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted +butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish +with hard boiled eggs sliced. + + +COOKING SUMMER SQUASH. + +Quarter, seed, pare and lay them in cold water. Steam over boiling soft +water if possible, or boil in salted water and drain thoroughly, mash +them smooth and season with butter, pepper and salt. If the seeds are +very young and tender they can be retained. + + +ESCALLOPED SUMMER SQUASH. + +The squash is pared and sliced and laid in a baking dish alternating +with cracker crumbs, seasoned with butter, pepper and salt, until the +dish is full, the upper layer being cracker crumbs dotted with butter. +Bake three quarters of an hour. + + +FRIED SUMMER SQUASH. + +Cut the squash in thin slices and sprinkle with salt. Let it stand a few +minutes, then beat an egg, in which dip the slices. Fry in butter and +season with sugar or salt and pepper to taste. + + +SUMMER SQUASH FRITTERS. + +Use three medium sized squashes; pare, cut up and boil tender, drain +thoroughly and mash, season with pepper and salt; add one cupful of milk +(cream is better), the yolks of two eggs and sufficient sifted flour to +make a very stiff batter, or they will be hard to turn; lastly, stir in +the beaten whites of the eggs. Fry brown in hot fat. + + +BAKED WINTER SQUASH. + +Cut in small pieces to serve individually, bake with the rind on, scoop +out the squash, season it with butter, pepper, salt, a little sugar and +cream and replace in shells; an allowance of two or three extra pieces +should be made to give filling enough to heap the shells, dust a few +bread or cracker crumbs over the top, dot with a bit of butter, bake a +nice brown and serve. + + +BOILED WINTER SQUASH. + +Peel and cut into pieces a large squash that will, when cooked fill a +half gallon. Steam over hot salted water if possible, if not put it on +to boil in as little water as possible. Keep it closely covered and stir +frequently. When perfectly soft, drain in colander, press out all of the +water, rub the squash through a sieve and return it to the saucepan. Add +to it a quarter of a pound of nice butter, one gill of sweet cream and +salt and pepper to taste. Stew slowly, stirring frequently until it is +as dry as possible. In cold weather serve all vegetables on warmed +dishes. + + +SQUASH BISCUIT. + +One and one-half cupfuls of sifted squash, half a cupful of sugar, half +a cake of compressed yeast, one cupful of milk, half a teaspoonful of +salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the +yeast in a scant half-cupful of cold water, mix it and the milk, butter, +salt, sugar and squash together, and stir into the flour. Knead well and +let it rise over night. In the morning shape into biscuit. Let them rise +one hour and a half and bake one hour. + +CHICAGO RECORD. + + +SQUASH CUSTARD. + +Use a cupful of mashed squash, stir into it a pint of hot milk, then add +four well beaten eggs, a tablespoonful of butter, and season with salt +and pepper. Put into a hot greased baking pan and bake in a quick oven. + + +SQUASH PIE. (See Pumpkin Pie.) + + +SQUASH SOUP. + +To one quart of thoroughly cooked pumpkin or squash allow two quarts of +milk, plenty of butter, pepper and salt. Serve with toasted bread. +Pumpkin and squash soups are French dishes. + + +SWEET POTATO BISCUIT. + +One quart of flour, one quart of sweet potatoes--after they are boiled +and grated--one-half cupful of lard, one cup of yeast--mix with either +milk or water; let them rise twice. Bake like tea biscuits. + + +ESCALLOPED SWEET POTATOES. + +Boil the potatoes the day before. Peel and slice them rather thick. In +the bottom of a baking-dish put bits of butter, sprinkle sugar and put +a layer of potato. Then more butter, sugar and potato, until the pan is +full. Let the top be strewn with sugar and bits of butter and pour over +it a teacupful of water. Put it in the oven, and after it begins to +cook, once or twice moisten the top with a little butter and water to +dissolve the sugar and prevent its merely drying on top of the potato. +Use a teacupful of sugar and half a pound of butter to a half gallon pan +of potato. Bake slowly. + + +SWEET POTATO LOAF. + +Boil and mash sweet potatoes, season with butter, pepper and salt, put +into a buttered baking dish, cover with bread crumbs dotted with butter, +and bake until brown. Ornament with cress or a few sprigs of parsley. + + +SWEET POTATOES ROASTED. + +Sweet potatoes roasted under beef or lamb are very nice. Take the skin +off carefully to leave the surface smooth, wash and put them under the +meat, allowing half an hour for a medium sized potato. They will brown +over nicely and receive an agreeable flavor. + + +SWEET POTATO SALAD. + +Boil three large sweet potatoes. Cut into half-inch squares. Cut into +very small pieces two stalks of celery. Season with salt and pepper and +pour over a French dressing as follows:--Three tablespoonfuls salad oil, +two of vinegar, one tablespoonful onion juice, one saltspoon each of +salt and pepper. Let salad stand in refrigerator two hours. Garnish with +pickles, pitted olives and parsley. + +CHICAGO RECORD. + + +SWISS CHARD OR SILVER LEAF BEET. + +The leaves of Swiss Chard are boiled and used like spinach. The stalks +and midrib are very broad and tender and when young are used like +asparagus. The leaves of sorrel and spinach are often used together as +greens. (See Asparagus and Spinach receipts). + + +BAKED TOMATOES. + +Tomatoes may be simply baked without stuffing. Peel them first, lay stem +end down in a dripping pan, cut a Greek cross on the top of each, season +with salt, pepper and sugar, dot with bits of butter and sprinkle +thickly with fine stale crumbs, adding a generous bit of butter on top +of each. Pour in at the side of the pan two tablespoonfuls of water. + + +BROILED TOMATOES. + +Turn hot boiling water on to the tomatoes to peel them, cut slices at +least three-quarters of an inch thick, and small tomatoes in halves, +rub a piece of fat pork on the gridiron, put on the tomatoes, and broil +on both sides, or dip in sweet oil and broil, or cover both sides with +cheese and broil, or slice the tomatoes with their skins on and broil, +and pour melted butter over them. In all cases season nicely with salt +and pepper, garnish with parsley or cress and serve hot on a hot dish. + + +ESCALLOPED TOMATOES. + +Arrange in a baking pan layers of tomatoes covered with bread crumbs +seasoned with salt, pepper, a little sugar, and dotted with butter. Let +the upper layer be of bread crumbs dotted with butter. Bake covered, +half an hour. A few minutes before serving take off the cover and brown. + + +TOMATO CATSUP. + +Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3 +tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of +cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours +and watch carefully or it will burn. Set on back of stove and add 1 +tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1 +pint currant jelly. Mix thoroughly, can while hot and seal. + + +TOMATO FIGS. + +Scald and peel the tomatoes, then weigh them, place them in a stone jar +with an equal amount of sugar and let them stand two days, then pour off +the syrup and boil and skim until no scum rises. Pour it over the +tomatoes and let them stand two days as before, pour off, boil and skim +a second time and a third time. After the third time they are fit to dry +if the weather is good, if not let them stand in syrup until drying +weather. Place on earthen dishes and dry in the sun which will take +about a week, after which pack them in wooden boxes with fine white +paper between the layers; so prepared they will keep for years. + + +FRIED TOMATOES. + +Do not pare the tomatoes, cut in slices, roll in flour and fry in butter +until both sides are brown, season with salt, pepper and a little sugar +sprinkled over while cooking; or after the tomatoes are browned, stir +into the gravy in the spider, one cupful of cream thickened with flour. +Let it boil up, and turn it over the tomatoes. + + +MACARONI WITH TOMATOES. + +Remove from each tomato the pips and watery substance it contains; put +the tomatoes in a saucepan with a small piece of butter, pepper, salt, +thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep +stirring until they are reduced to a pulp, then strain through a sieve, +and pour over macaroni already boiled soft and cover with grated cheese; +bake until a light brown. + + +TOMATO MANGOES. (See Mangoes.) + + +TOMATO MUSTARD. + +To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a +half hour, and strain through a sieve. Add two dessertspoonfuls of +onions chopped fine, a dessertspoonful of whole pepper, one of allspice, +one of cloves, and half a spoonful of cayenne pepper. Let it simmer down +one-third, adding a teaspoonful of curry, and a teacupful of mustard. +Then simmer half an hour longer. + + +FROZEN TOMATO SALAD. + +Peel and chop fine a half dozen solid tomatoes, season with a +teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon +juice. Freeze the pulp solid in an ice cream freezer, when frozen mold +it into fancy shapes and serve on lettuce with a tablespoonful of +mayonnaise over each mold. + + +TOMATO SOUP. + +Boil a quart of tomatoes in a pint of water for twenty minutes and +strain; put in a small teaspoonful of soda, and a quart of milk as it +foams. Add a tablespoonful of butter and two tablespoonfuls of +cornstarch rubbed together, plenty of salt and a sprinkling of pepper. +Put a tablespoonful of whipped cream in each soup plate. + + +STUFFED TOMATOES. + +Cut off a transverse slice from the stem end of the tomato; scrape out +the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley +and onions, or with any force meat, fish, or poultry well seasoned with +butter, pepper and salt, moistened with a little stock or cream and the +yolk of an egg added to bind it, bake. Or, scoop out the seeds, place +the tomatoes in a saucepan containing a gill of salad oil; next chop +about half a bottle of mushrooms, a handful of parsley and four +shallots, put them into a stewpan with two ounces of scraped bacon or +ham, season with pepper, salt, a little chopped thyme and fry five +minutes, when add the yolks of three eggs. Fill the tomatoes with this +mixture, sprinkle with bread crumbs and bake until brown. + + +TOMATO WINE. + +Take fresh ripe tomatoes, mash very fine, strain through a thin cloth. +To every gallon of the pure juice add one and one-quarter pounds of +sugar and set away in an earthen jar about nine days or until it has +fermented; a little salt will improve its taste; strain again, bottle, +cork tightly and tie down cork. To use it as a drink, to every gallon of +fresh sweetened water add half a tumbler of the wine with a few drops of +lemon essence and one has a good substitute for lemonade. + +KIZZIE BECKLY. + + +BAKED TURNIPS. + +Peel and boil some turnips in salted water to which a half teaspoonful +of sugar has been added. Slice them half an inch thick and put them in a +stew-pan with two tablespoonfuls of butter to six or seven good sized +turnips, shake them until they are lightly browned. Season with salt, +pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy +and serve. + + +BOILED TURNIPS. + +Put three tablespoonfuls of butter in a saucepan and as soon as it is +melted put in one small onion, minced fine and one quart of turnips cut +in dice; stir until they are brown, when add one teaspoonful of salt, +the same of sugar, one tablespoonful of flour and half a saltspoonful of +pepper, stirring for two minutes. Then add a cupful of milk or stock and +simmer for twenty minutes, keeping the saucepan covered. Serve +immediately. + + +TURNIP SALAD. + +Slice very thin three or four turnips; put them to soak over night, +change the water the next morning, then cut up very fine, put on salt, +pepper, celery salt, or celery seed and vinegar. + + +VEGETABLE ASPIC MOLDS. + +In the bottom of some very small molds lay alternately small pieces of +chili, chervil and hard-boiled white of egg. Cover these well with +liquid aspic, then add a further layer of chopped parsley and finely +chopped yolk of hard-boiled egg. Having covered this also with aspic, +put in another layer of small squares of cheese and a few capers, and so +continue the operation till the molds are quite full. When set on ice +turn out of the molds and serve on lettuce leaves with mustard, cress +and chopped aspic jelly. The aspic is made by using a meat or vegetable +stock to which is added enough soaked gelatine to make a jelly when +cold. + + +VEGETABLE SOUP. + +Put a half-cup of drippings into a saucepan, thicken it with two +tablespoonfuls of flour, cut into it and brown two small onions. Have +ready two quarts of boiling water, into this empty the contents of the +saucepan, slice into it six tomatoes, two potatoes, one carrot and one +turnip; add two cupfuls of green peas, one cupful of lima beans and a +half-dozen cloves. Let all simmer slowly for two hours, then put all +through a colander, return it to the pot, heat to boiling, thicken with +a tablespoonful of butter rolled in cornstarch, season with pepper and +salt to taste and serve hot. + + + + +[Illustration] + +Vaughan's Seed Store + +Chicago New York + + + + +Transcriber's Note + +The following typographical errors have been corrected: + + 2nd un-numbered page delicous changed to delicious (two times) + 4th un-numbered page i.c. changed to i.e. + 4th un-numbered page what is usually, changed to what is usually + 1 oders changed to odors + 1 condidion changed to condition + 20 sprigs of parsley changed to sprigs of parsley. + 25 have lightly browned changed to have lightly browned. + 32 The first few letters were missing from the first line on this page. + By context, they have been reconstructed as: [a l]eaf + 32 of great variety changed to of great variety. + 56 cayene changed to cayenne + + +The following words had inconsistent spelling: + + catchup / catsup + dessertspoonful / dessert spoonful + forcemeat / force meat + Seakale / Sea kale + + +The following words had inconsistent hyphenation: + + corn-starch / cornstarch + horse-radish / horseradish + par-boil / parboil + stew-pan / stewpan + + + + + +End of the Project Gutenberg EBook of Vaughan's Vegetable Cook Book (4th +edition), by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK VAUGHAN'S VEGETABLE COOK *** + +***** This file should be named 19775.txt or 19775.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/9/7/7/19775/ + +Produced by Barbara Tozier, Bill Tozier, Julia Miller and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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