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+The Project Gutenberg EBook of 365 Luncheon Dishes, 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: 365 Luncheon Dishes
+       A Luncheon Dish for Every Day in the Year
+
+Author: Anonymous
+
+Release Date: January 21, 2008 [EBook #24384]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK 365 LUNCHEON DISHES ***
+
+
+
+
+Produced by Annie McGuire and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/American Libraries.)
+
+
+
+
+
+
+
+
+
+**********************************************************
+  Transcriber's Note: Inconsistencies in spelling have
+  been retained. In particular, some words are used
+  with accents in the index, but not in the main body.
+**********************************************************
+
+
+
+
+  365 Luncheon Dishes
+
+  A Luncheon Dish for every day
+  in the year
+
+  Selected from
+
+  MARION HARLAND, CHRISTINE TERHUNE
+  HERRICK, BOSTON COOKING SCHOOL
+  MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING,
+  AND OTHERS.
+
+[Illustration: Publisher's Logo]
+
+  PHILADELPHIA
+  GEORGE W. JACOBS & CO
+  PUBLISHERS
+
+  Copyright, 1902, by
+  George W. Jacobs & Company,
+  _Published September, 1902_
+
+
+
+
+JANUARY.
+
+
+1.--Stewed Breast of Lamb.
+
+Cut a breast of lamb into small pieces, season, and stew until tender in
+enough gravy to cover the meat. Thicken the sauce, flavor with a
+wine-glass of wine, pile in the centre of a platter and garnish with
+green peas.
+
+
+2.--Chicken Creams.
+
+Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
+a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint
+of cream, which must be whipped; season with pepper and salt. Mix all
+lightly together, put into oiled moulds and steam fifteen minutes, or if
+in one large mould half an hour.
+
+
+3.--Herring's Roes on Toast.
+
+Have rounds of toast buttered and seasoned with salt and pepper, on each
+piece place 1/2 the soft roe of a herring which has been slightly fried
+and on the top of this a fried mushroom. Serve very hot.
+
+
+4.--French Omelet.
+
+For a very small omelet beat 2 whole eggs and the yokes of two more
+until a full spoonful can be taken up. Add 3 tablespoonfuls of water,
+1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
+turn into a hot omelet pan, in which a tablespoonful of butter has been
+melted, lift the edges up carefully and let the uncooked part run under.
+When all is cooked garnish with parsley.
+
+
+5.--Cheese Ramequins.
+
+Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
+milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
+in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
+Mix in lightly and put in cases. Bake a quarter of an hour.
+
+
+6.--Scotch Collops.
+
+Cut cold roast veal into thin slices, and dust over them a little mace,
+nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
+dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint
+of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
+juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
+and 1 of sherry. Let boil up once and pour over the meat. Garnish with
+lemon and parsley.
+
+
+7.--Orange Salad.
+
+Slice 3 sweet oranges, after removing the skin and pith, make a dressing
+with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
+a pinch of salt. Serve on lettuce leaves.
+
+
+8.--Oyster Potpie.
+
+Scald one quart of oysters in their own liquor. When boiling take out
+the oysters and keep them hot. Stir together a tablespoonful of butter
+and two of flour, and moisten with cold milk. Add two small cups of
+boiling water to the oyster liquor, season with salt and pepper, and
+stir in the flour mixture, and let it cook until it thickens like cream.
+Make a light biscuit dough and cut out with a thimble. Drop these into
+the boiling mixture, cover the saucepan and cook until the dough is
+done. Put the oysters on a hot dish and pour biscuit balls and sauce
+over them.
+
+
+9.--Chicken Cutlets.
+
+Chop cold chicken fine; season with onion-juice, celery salt, pepper,
+and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
+Heat this (with a bit of soda stirred in) in a saucepan, and thicken
+with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
+when the cream is scalding. Cook one minute, put in the seasoned
+chicken, and cook until smoking hot. Beat two eggs light; take the
+boiling mixture from the fire and add gradually to these. Pour into a
+broad dish or agate-iron pan and set in a cold place until perfectly
+chilled and stiff. Shape with your hands, or with a cutter, into the
+form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
+ice an hour or two and fry in deep boiling fat. Send around white sauce
+with them.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+10.--Cocoanut Ice Cream.
+
+Put 1 pint of milk over the fire in a double boiler with the grated
+yellow rind of a lemon and three well-beaten eggs. Stir until the
+mixture begins to thicken. Remove from the fire; add a cup and a half of
+sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the
+custard is cold, add the lemon juice and freeze.
+
+
+11.--Loaf Corn Bread.
+
+Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
+salt, and 2 of baking powder. Beat together 3 eggs until thick and
+light. Add 2-1/2 cupfuls of milk and stir into the dry mixture, adding 2
+tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and
+beating well until the batter is smooth. Grease the pans well, or it
+will stick. Have the batter a little more than 2 inches deep in the pans
+and bake in a hot oven for about half an hour.--"Table Talk," Phila.
+
+
+12.--Beef Ragout.
+
+Cut cold roast beef into large slices. Put it into a saucepan with 2
+slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling
+water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.
+
+
+13.--Curried Rice.
+
+Boil 1 cup of rice rapidly for half an hour, drain in a colander and
+stand in the oven for a few minutes to dry out the rice. Put 2
+tablespoonfuls of butter and a slice of onion into a saucepan. Stir
+until the onion is a golden brown, add a tablespoonful of flour. (Take
+out the slice of onion.) Stir until smooth, then add a teaspoonful of
+curry powder, bring to a boil, add salt. Pour over the rice and serve
+hot.
+
+
+14.--Tapioca Soup.
+
+One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
+little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1
+tablespoonful of butter, a small piece of mace, salt and pepper. Wash
+and soak the tapioca over night. Cook it in the broth for an hour. Cook
+milk, onion, mace and celery together for 15 minutes, then strain into
+the tapioca and broth; add the butter, salt and pepper.
+
+
+15.--Haddock Roes and Bacon.
+
+Haddock roes are much cheaper than shad roes, and are very nice prepared
+in this way. Soak for an hour in water and lemon juice, then parboil in
+salt and water for ten minutes. Fry brown in a little lard and butter
+mixed. Fry the bacon in a separate pan until brown, remove from the pan
+and put it in the oven for a few minutes to crisp it. Put the roes in
+the centre of a hot platter and garnish the bacon around it.
+
+
+16.--Rice Moulds.
+
+Wash a teacupful of rice in several waters, put it into a saucepan and
+just cover with cold water, and when it boils, add two cupfuls of milk,
+and boil until it becomes dry; put it into a mould and press it well.
+When cold serve with a garnish of preserves around it or with a boiled
+custard.
+
+
+17.--English Muffins.
+
+Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
+1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat
+well, cover and let rise about two hours. When light, add sufficient
+flour to make a soft dough; work lightly and divide into small balls;
+put each one into a well-greased muffin ring and let rise again. Then
+bake on a hot griddle. When ready to eat tear them open and butter.
+
+
+18.--Minced Veal and Macaroni.
+
+Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1
+tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
+quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould
+and line it with some boiled macaroni. Mix more macaroni with the veal
+mixture, fill the mould, put a plate on it and steam for 1/2 an hour.
+Turn out carefully, pour a good brown gravy _around_ it.
+
+
+19.--Baked Beans and Tomato Salad.
+
+Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
+oil and a dash of paprika. Add salt, if the beans have not been
+seasoned. The oil and vinegar will not unite perfectly. Pour gradually
+over a pint of cold baked beans such portions of the dressing as they
+will absorb, toss together and arrange on a serving dish. Make a border
+of sliced tomatoes around the beans and over these pour the rest of the
+dressing.--Janet Hill in "Boston Cooking School Magazine."
+
+
+20.--Tomato Croquettes.
+
+Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of
+chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enough
+salt and pepper to season highly. Rub through a sieve. In a clean
+saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
+of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
+minutes. Take from the fire and set aside until cold. Flour the hands
+and carefully mould into small croquettes. Dip each into slightly beaten
+egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
+the dipping and rolling in crumbs. Fry at once in very hot fat and drain
+on unglazed paper.--"Table Talk," Phila.
+
+
+21.--Eggs on Rice.
+
+Cover a platter an inch deep with hot well-boiled rice, to which has
+been added 1 tablespoonful of melted butter. On this serve six
+well-poached eggs. Garnish with parsley.
+
+
+22.--Baked Celery.
+
+Parboil a bunch of celery, using only the stalks; cut into two inch
+lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of
+butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into
+1 qt. of veal stock and pour it over the celery, cover with grated bread
+crumbs and dust the top with grated cheese.
+
+
+23.--Stewed Steak and Oyster Sauce.
+
+Wash 1 pt. of small oysters in a little water, drain into a saucepan and
+put this water on to heat. As soon as it comes to a boil skim and set
+back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put
+in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift
+1 tablespoonful of flour into the butter, stir until browned. Add the
+oyster liquor and boil 1 minute, season; put back the steak, cover and
+simmer 1/2 an hour, then add the oysters and 1 tablespoonful lemon
+juice. Boil for 1 minute and serve.
+
+
+24.--Barley Stew.
+
+Cut 1/2 a lb. of cold meat into dice; wash 1/4 of a cupful of barley,
+chop 2 onions very fine, put all into a saucepan and dredge with flour,
+season with salt and pepper. Add a qt. of water and simmer about 2
+hours. Pare and slice 5 potatoes, add them to the stew and simmer an
+hour longer.
+
+
+25.--Bread Omelet.
+
+Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch of
+salt, pepper and 1/2 a cup of bread crumbs. Cut into this very carefully
+the well beaten whites; mix lightly. Put 1 tablespoonful of butter into
+a frying pan; and as soon as it is hot turn in the mixture. Set it over
+a good fire, being careful not to burn. When half done, set the pan in
+the oven for a few minutes to set the middle of the omelet. Turn onto a
+hot platter and serve.
+
+
+26.--Calf's Liver Fried in Crumbs.
+
+Wash and parboil slices of liver, then roll each piece, in crumbs, then
+in beaten egg, then in crumbs again. Fry in hot lard.
+
+
+27.--Toad in a Hole.
+
+Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking
+dish. Beat 2 eggs very light, add to it 1 pint of milk and pour it
+gradually into 6 tablespoonfuls of flour, beating all the time. Strain,
+add salt and pepper and pour it over the meat. Bake an hour and serve at
+once.
+
+
+28.--Shrimp Salad.
+
+Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
+dressing.
+
+
+29.--Creamed Corn Beef.
+
+Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
+this 1/4 of a cup each of butter and flour creamed together, let cook 15
+minutes, stirring until thickened and then occasionally add a dash of
+paprika and strain over 1 pt. of cold cooked corn beef, cut into cubes.
+Turn into a pudding dish and cover with half a cup of cracker crumbs,
+mixed with 3 tablespoonfuls of melted butter. Set into the oven to
+reheat and brown the crumbs.--Janet M. Hill in "Boston Cooking School
+Magazine."
+
+
+30.--Potted Beef.
+
+Take the outside slices left from boiled or braised beef, cut up into
+small pieces and pound it thoroughly with a little butter in a mortar;
+add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
+jelly glasses, pour a coating of clarified butter over the top. Cover
+with paper until wanted.
+
+
+31.--Carolina Philpes.
+
+One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
+with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
+egg, very light, and stir in. Bake on a shallow tin plate, split and
+butter while hot.
+
+
+
+
+FEBRUARY.
+
+
+1.--Oyster Loaf.
+
+Take a loaf of bread, cut off the crusts, dig out the centre, making a
+box of it, brush it all over with melted butter and put into the oven to
+brown. Fill with creamed oysters, cover the top with fried bread crumbs,
+put into the oven for a minute and serve. Garnish with parsley.
+
+
+2.--Broiled Sweetbreads.
+
+For these use veal sweetbreads. Wash and parboil them and cut in half
+lengthwise. When cold, season with salt and pepper, and pour over them a
+little melted butter. Broil over a clear fire about 5 minutes. Serve
+with melted butter and chopped parsley poured over them.
+
+
+3.--Liver and Onions.
+
+Take 1 lb. of liver, cover it with boiling water and let it stand for
+five minutes, then cut it into dice. Into a frying pan put 3 slices of
+fat bacon and fry. When the fat is fried out add the liver and 4 onions,
+sliced thin; cook until done. Add a tablespoonful of flour, salt, and
+pepper. Mix well and serve.
+
+
+4.--Broiled Beef and Mushroom Sauce.
+
+Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne
+pepper. Have ready mashed potatoes. Put them in a mound in the centre of
+a hot dish; make a hole in the centre, pour in the mushrooms, lay
+against the outside of the mound slices of cold roast beef.
+
+
+5.--Kornlet Omelet.
+
+Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
+1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a
+cup of kornlet. When the mixture boils, remove from the fire and stir in
+the yolks of three eggs beaten until thick, then fold in the whites of
+the eggs beaten dry. Turn into an omelet pan, in which two
+tablespoonfuls of butter have been melted. Spread evenly in the pan and
+let cook until "set" on the bottom, then put into the oven. When a knife
+cut down into the omelet comes out clean, score across the top at right
+angles to the handle of the pan. Fold and turn onto a heated
+dish.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+6.--Liver Rolls.
+
+Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5
+minutes, wipe each piece dry, lay a thin slice of bacon on each slice of
+liver, season with salt and pepper, roll up and fasten with a wooden
+toothpick, dredge with flour and fry until done in bacon fat or
+drippings. When done take out the rolls and thicken the gravy with a
+little brown flour. If there is not gravy enough add a little boiling
+water. A teaspoonful of mushroom catsup added to the gravy is an
+improvement or a squeeze of onion juice.
+
+
+7.--A Box of Chestnuts.
+
+Shell 1 qt. of chestnuts and cover with boiling water; leave them for
+fifteen minutes, then rub off the brown skins. Put them into a
+saucepan, cover them with soup stock and let them boil 1/2 an hour; when
+done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
+butter and when melted add 1 of flour; cook until browned, then add the
+stock and stir until it boils; add salt and pepper to taste. Lay the
+chestnuts in a box made of fried bread and pour the sauce over.
+
+To make the box, take a loaf of bread, cut off the crust and leave the
+sides as smooth as possible. Cut out the centre, leaving a box shaped
+piece. Fry this in deep fat.
+
+
+8.--Curried Hare.
+
+Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
+enough water to cover, add a thickening of 1 tablespoonful each of
+butter and flour, season with salt, pepper, and 1 tablespoonful of curry
+powder.
+
+
+9.--Scrambled Eggs with Shad Roes.
+
+When you have shad for dinner scald the roes ten minutes in boiling
+water (salted), drain, throw into cold water, leave them there three
+minutes, wipe dry, and set in a cold place until you wish to use them.
+Cut them across into pieces an inch or more wide, roll them in flour,
+and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
+centre of a heated platter, and dispose the eggs in a sort of hedge all
+around them.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+10.--Chicken in Celery Sauce.
+
+Take the roots of a bunch of celery, clean and cut it into small pieces,
+put them into a saucepan and cover with cold water, about a pint, stew
+slowly and when tender put through a vegetable press. Into a saucepan
+put 1 tablespoonful each of flour and butter. When melted and rubbed
+smooth add 1/2 a cup of milk and the celery. Stir well and when it boils
+add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
+them to the boiling sauce when all is hot. Serve with toast points.
+
+
+11.--Fig Ice Cream.
+
+Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
+a boil stir in two tablespoonfuls of corn-starch that has been mixed
+with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3
+eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
+on this, stirring all the time. Put back again on the fire, and add 1
+tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
+of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
+of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
+been freezing for ten minutes, take off the cover and add 2 cupfuls of
+chopped figs. Cover again and freeze hard.
+
+
+12.--Souffle Biscuit.
+
+Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
+it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin
+as paper. Cut it out with a tumbler, and bake brown.
+
+
+13.--Fish Chowder.
+
+Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
+light brown. Into a saucepan put a layer of potatoes, a layer of fish,
+then a few slices of the onion and bacon, then season. Continue until
+all has been used. Add 1 qt. of water, cover and let simmer 20 minutes
+without stirring. In a double boiler put 1 pt. of milk and break into it
+6 water crackers; let it stand a few minutes then add to the chowder.
+Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
+for this.
+
+
+14.--Cold Duck and Chestnut-Border.
+
+Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
+chestnuts, then boil until soft, drain and put them through a colander.
+Add a tablespoonful of butter, salt and pepper to taste, arrange around
+the cold duck. Garnish with olives or bits of red currant jelly.
+
+
+15.--Oysters with Madeira Sauce.
+
+Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup
+of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth,
+then add 25 oysters that have been washed and drained. When cooked take
+from the stove and add 2 tablespoonfuls of Madeira wine.
+
+
+16.--Chicken Fritters.
+
+Season well, pieces of cold roast chicken. Make a fritter batter, stir
+the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to
+the seasoning is an improvement.
+
+
+17.--Baked Rice Cake.
+
+One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
+1/2 a pt. of flour just sufficient to hold it together. Put into a deep
+pan and bake 1/2 an hour.
+
+
+18.--Cheese and Tomato Rarebit.
+
+(Chafing Dish.)
+
+Put a tablespoonful of butter in the blazer and let the melted butter
+run over the bottom. Then add 2 cups of cheese grated or cut into dice.
+Stir until melted, then add the yolks of 2 eggs, beaten and diluted with
+1/2 a cup of tomato purée, 1/4 of a teaspoonful each of soda, salt, and
+paprika. Stir constantly until the mixture is smooth, then serve on
+bread toasted upon but one side.--Janet M. Hill in "Boston Cooking
+School Magazine."
+
+
+19.--Onion Souffle.
+
+Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of
+milk, season with salt and pepper. Mix this with 1 cupful of cooked
+onions put through a sieve; add three eggs beaten very light. Turn into
+a baking dish and stand in a pan of hot water. Bake 1/2 an hour.
+
+
+20.--Hungarian Chicken.
+
+Joint a fowl as for fricassee; put it on the fire in enough cold water
+to cover it; bring it to a boil slowly, and cook until tender. Unless
+the chicken is quite young this should require from 2 to 3 hours. When
+it has been simmering about an hour put in a sliced onion, 2 stalks of
+celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
+chicken is done, arrange it in a dish, add to the gravy salt to taste
+and the juice of 1/2 a lemon and pour it over the chicken.--From "The
+National Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+21.--Bean Croquettes.
+
+Soak 1 qt. of white soup beans over night. In the morning, drain, cover
+with fresh cold water, bring to a boil, drain, and cover with 1 qt.
+boiling water; boil slowly for about an hour. When the beans are tender
+press through a sieve then add 1 tablespoonful of vinegar, 2 of
+molasses, 2 of butter, salt and cayenne to taste, let the mixture get
+cold, when form into croquettes, dip in egg and in bread crumbs and fry
+in boiling fat.
+
+
+22.--Potato Balls.
+
+Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
+add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
+tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
+form into small balls, and egg and bread crumb them. Fry in deep fat.
+
+
+23.--Bologna Sandwich.
+
+Take off the skin from a bologna sausage. Rub to a paste. Spread slices
+of rye bread with butter and if liked, a little French mustard, then a
+layer of the bologna. Put two slices together.
+
+
+24.--Breaded Ham Saute.
+
+Cut cold boiled ham into rather thick slices, cover with a mixture of
+pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and
+set in a cold place. Fry slices of fat bacon or pork crisp, take them
+out and put the breaded ham into the hissing fat. Turn when the lower
+side is brown and cook the upper. Garnish with hard-boiled eggs cut in
+slices, serving a slice upon each portion of ham.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+25.--Potato Stew.
+
+Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
+salt pork cut into small pieces, fry them, and then add the potatoes
+with salt, pepper, and 1 large peeled tomato, sliced, cover with water
+and let cook until the potatoes are done.
+
+
+26.--Codfish Hash.
+
+Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
+mix well, cut three slices of salt pork in very small pieces and fry
+brown; remove half the pork and add the fish and potatoes to the
+remainder; let it stand and steam five minutes without stirring; be
+careful not to let it burn; then add 1/3 cup of milk, and stir well. Put
+the remainder of the pork around the edge of the pan, and a little
+butter over it; simmer slowly for 1/2 an hour, until a brown crust is
+formed, then turn on a platter and serve.
+
+
+27.--Sugared Sweet Potatoes.
+
+Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
+lengthwise; lay them with the rounded side down in a baking dish, put a
+bit of butter and salt and pepper on each piece. Sprinkle granulated
+sugar over all and put in a quick oven to brown for 1/2 an hour.
+
+
+28.--Cracker Custard.
+
+Take a dozen milk crackers, break them up in small pieces and put into a
+pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
+taste with vanilla, lemon or orange, and stir into it three well-beaten
+eggs. Take the milk from the fire at once and pour over the broken
+crackers. When cool stand on the ice and serve icy cold.
+
+
+
+
+MARCH.
+
+
+1.--Veal Mould.
+
+Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
+mould. Place in the mould alternate layers of thin slices of cold veal
+and ham. Cover with stock well boiled down. Set into the oven for 1/2 an
+hour; when cold turn out of mould and garnish with parsley.
+
+
+2.--Halibut Rechauffe.
+
+Cut an onion into a saucepan, add a cup of water, a little mace and
+parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
+spoonful of butter, 1 tablespoonful of flour, and strain all through a
+sieve. Take cold halibut, remove the bones and skin, and flake it,
+butter a dish and put in a layer of fish then one of the dressing,
+alternately, until the dish is full. Put grated bread crumbs on top and
+bake half an hour.
+
+
+3.--Yorkshire Pork Pie.
+
+Chop lean pork somewhat coarsely; butter a pudding dish and line with
+good paste; put in the pork interspersed with minced onion and hard
+boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
+sage. Now and then dust with flour and drop in a bit of butter. When all
+the meat is in, dredge with flour and stick small pieces of butter quite
+thickly all over it. Cover with puff paste, cut a slit in the middle of
+the crust and bake 1/2 an hour for each lb. of meat. When it begins to
+brown, wash the crust with the white of an egg. It will give a fine
+gloss to it.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+4.--Coffee Fritters.
+
+Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee
+infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg
+slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into
+the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft
+paper at the oven door. Serve at once, with sauce.--Janet M. Hill, in
+"Boston Cooking School Magazine."
+
+COFFEE SAUCE.--Scald 1-1/2 cups of milk, half a cup of ground coffee,
+and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a
+cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few
+grains of salt. Cook 5 minutes. Serve hot.--"Boston Cooking School
+Magazine."
+
+
+5.--Finnan-haddie.
+
+Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;
+then cover with boiling water and let stand 5 minutes. Drain carefully,
+then remove the skin and bone. Put the flaked fish into a buttered
+serving dish and pour over it white sauce equal in quantity to that of
+the fish; cover with buttered crumbs and bake in a hot oven long enough
+to brown the crumbs.--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+6.--Roast Pigeons with Bread Sauce.
+
+Stuff the pigeons with ordinary force meat. Roast and serve around a
+pyramid of baked tomatoes, and serve with the following sauce.
+
+SAUCE.--Simmer three small onions, sliced, in 1/2 a pint of milk for an
+hour. Take out the onions, put in grated bread, a small lump of butter,
+pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1
+anchovy (washed and boned) shredded fine. Make it the consistency of
+bread sauce.
+
+
+7.--Oyster Chartreuse.
+
+Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
+taste, a little butter, and the whites of 4 eggs beaten to a stiff
+froth. Have a plain mould well buttered and sprinkle the bottom and
+sides with bread crumbs. Line the mould with the potatoes and let stand
+for a few minutes. Put a slice of onion and 1 pt. of cream or milk to
+boil. Mix two tablespoonfuls of flour with a little cream or milk, and
+stir into the boiling cream. Season well with salt and pepper and cook
+eight minutes. Let the oysters come to a boil in their own liquor, skim
+them out and add to the cream, take out the piece of onion. Season and
+turn carefully into the mould. Cover with mashed potato, being careful
+not to add too much at once. Bake 1/2 an hour. Take from the oven about
+ten minutes before dishing and let it cool a little. Then place a large
+dish over the mould and turn out carefully. Caution should be taken that
+every part of the mould has a thick coating of the potato, and when the
+covering is put on, no opening is left for the sauce to escape.
+
+
+8.--Potatoes au Gratin.
+
+Slice eight boiled potatoes, and put a layer of them in a buttered
+baking dish; make a white sauce with 1 tablespoonful each of butter and
+flour and a cup of milk; season with cayenne and salt; cover the layer
+of potatoes with a layer of sauce, and so continue until the dish is
+full. Sprinkle the top with bread crumbs and grated cheese; bake about
+20 minutes.
+
+
+9.--Mutton Kidneys.
+
+Cut some mutton kidneys, open down the centre, do not separate them;
+peel, and pass a skewer across them to keep them open, season and dip
+them in melted butter, broil over a clear fire, doing the cut side
+first; remove the skewers; have ready a little butter mixed with some
+chopped parsley, salt, pepper and a little lemon juice and a dash of
+nutmeg; put a small piece of this butter in the centre of each kidney
+and serve hot.
+
+
+10.--Beefsteak and Kidney Pudding.
+
+Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
+Line a deep dish with suet crust, leaving a small piece of crust to
+overlap the edge, then cover the bottom with a portion of the steak and
+kidney, season with salt and pepper, then add more steak and kidney,
+season again. Put in sufficient stock or water to come to within 2
+inches of the top of the dish. Moisten the edges of the crust with cold
+water, cover the pudding over, press the two crusts together that the
+gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
+hours.
+
+
+11.--Hot Pot.
+
+Cut nice pieces of cold pork and put them into a deep pan. (If there are
+bones put them on to simmer and make a gravy, if not, use stock.)
+Parboil some potatoes and onions, cut them into rather large pieces and
+mix them in well with the meat, season with pepper, salt and a little
+sage, and add the gravy. Put a layer of potatoes on the top and brown in
+the oven.
+
+
+12.--Lobster Patties.
+
+Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
+juice and cayenne to taste and 4 tablespoonfuls of béchamel sauce. Line
+patty pans with light paste. Stir the lobster mixture over the fire for
+5 minutes and put in the cases.
+
+BÉCHAMEL SAUCE.--One small bunch of parsley, 2 cloves, small bunch of
+herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1
+tablespoonful of arrowroot.
+
+
+13.--Curried Fowl.
+
+Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
+1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful
+lemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20
+minutes.
+
+
+14.--Minced Collops.
+
+Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour,
+pepper and salt. Stew half an hour, stirring frequently.
+
+
+15.--Crescent Croquettes.
+
+Roll some light pie crust very thin and cut in half moons. Chop beef or
+mutton very fine, add a little summer savory, parsley, salt and pepper.
+Lay some of this between two layers of paste. Egg and bread crumb them
+and fry in boiling fat for ten minutes.
+
+
+16.--German Way of Cooking Chickens.
+
+Stuff the chickens with a force meat made of French rolls, a little
+butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
+peel; then lard and bread crumb them, putting a piece of fat over the
+breasts that they may not become too brown. Place them in a stewpan with
+1 oz. of butter, leave uncovered for a short time, then cover and bake
+about 1-1/2 hours. Half an hour before serving add a small cup of cream
+or milk and baste thoroughly over a hotter fire.
+
+
+17.--Breast of Lamb Broiled.
+
+Heat and grease a gridiron, broil a breast of lamb first on one side,
+then on the other. Rub over with butter, pepper and salt. Serve on a hot
+dish with mint sauce.
+
+
+18.--Onion Soup.
+
+Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
+through a colander and put back again on the stove. Stir 2
+tablespoonfuls each of flour and butter together until smooth; add to
+the soup. In another saucepan heat a cup of milk and a pinch of soda,
+add this to the stock, beat in the white of an egg, season with salt and
+pepper, and minced parsley.
+
+
+19.--Saratoga Corn Cake.
+
+Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
+corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
+teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
+sour cream or milk, and three tablespoonfuls of melted butter, and stir
+into the dry mixture. Beat thoroughly and bake in a large shallow pan
+for 25 minutes.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+20.--Clam Pie No. 1.
+
+(An old New England seashore dish.)
+
+Chop the clams if large, saving the liquor that runs from them. Heat,
+strain, and season this and cook the chopped clams for 10 minutes in
+it. Have a thick top crust of good pastry, but none at the bottom of the
+bake dish. Fill with alternate layers of the minced clams, season with
+salt, pepper, a few drops of onion juice, some bits of butter and a few
+teaspoonfuls of strained tomato sauce, and thin slices of boiled
+potatoes. Dredge each layer of clams with flour. Lastly, pour in a
+cupful of clam juice, put on the crust and bake half an hour in a quick
+oven.--From "The National Cook Book," by Marion Harland and Christine
+Terhune Herrick.
+
+
+21.--Collared Head.
+
+Boil 1/2 a pig's head until the meat comes from the bone, chop it fine
+and add salt and pepper and a slice of onion minced very fine. Stir all
+well together and turn into a mould. Serve cold.
+
+
+22.--Lobster Creams.
+
+Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
+Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
+Garnish with parsley and some of the lobster coral.
+
+
+23.--Western Balls.
+
+Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
+of grated ham, a little butter, a well-beaten egg, cayenne and salt to
+taste; if not moist enough, add a little cream, form into small balls,
+egg and bread crumb them and fry a golden brown in deep fat.
+
+
+24.--Zephyr Eggs.
+
+Beat four eggs very light, add to them a pint of cream, season with salt
+and pepper. Butter small moulds and pour in the mixture, stand the
+moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
+them out and pour a rich brown gravy around them. Garnish with chopped
+olives and red chillies.
+
+
+25.--English Bread Pudding.
+
+Grease small cups and fill 2/3 full with bread crumbs and a little
+chopped candied fruit; beat 2 eggs without separating and 2
+tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
+the crumbs and stand the cups in a pan of boiling water and bake in a
+moderate oven 15 minutes. Turn out and serve with a vanilla or wine
+sauce.
+
+
+26.--Tomato Jelly Salad.
+
+Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
+and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
+cold water. Add the gelatine to the tomato and strain into small round
+moulds; serve each one on a lettuce leaf with a circle of mayonnaise
+dressing around.
+
+
+27.--Clams Sauteed and Creamed.
+
+Chop fine two strings of soft shell clams after washing them. Melt one
+large tablespoonful of butter in a frying pan, add the clams and stir
+frequently until they are nicely browned. Keep well broken with a spoon.
+When browned dredge over them 1 heaping tablespoonful of butter and stir
+again until it is absorbed and browned, then add gradually 1 cupful of
+milk, stirring until it is smooth and thick. Season well with salt and
+pepper, simmer for 5 minutes and serve on toast.--"Table Talk," Phila.
+
+
+28.--Cheese Fondue No. 1.
+
+Beat 5 eggs without separating. When light, add 1 cupful of grated
+Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
+teaspoonful of white pepper, and three tablespoonfuls of butter cut into
+bits. Cook in a double boiler until the cheese has melted and the
+mixture is smooth and as thick as custard. Pour over hot buttered toast
+and send at once to the table.--"Table Talk," Phila.
+
+
+29.--Beef Cutlets.
+
+Trim and cut like cutlets some slices of beef; season. Fry on both sides
+until done; sprinkle over them chopped parsley, place on a dish and
+serve with a brown gravy.
+
+
+30.--German Prune Cake.
+
+For this use a recipe for short cake adding more milk to make it into a
+thick batter. Turn into a shallow, oblong pan and over the top press
+lightly into the mixture a close layer of partly cooked prunes. Sprinkle
+thickly with granulated sugar and bake in a quick oven. Serve hot.--From
+"Table Talk," Phila.
+
+
+31.--Dormers.
+
+Chop cold beef very fine, and season it with salt and pepper, then add
+some onion chopped fine and fried previously, also some rice boiled very
+dry. Mix all well together and make into small rounds, flour them and
+fry until brown. Serve with a hot gravy poured over them.
+
+
+
+
+APRIL.
+
+
+1.--Potato and Meat Turnovers.
+
+Mix with mashed potatoes a few spoonfuls of flour, a little salt and
+baking powder in the proportion of half a teaspoonful to 1/2 a cupful of
+flour. Use only sufficient flour to roll out in a 1/2 inch sheet. Cut
+into circles the size of a saucer, lay on each a spoonful of seasoned
+meat, fold over and pinch the edges together. Lay on a greased pan,
+brush each with milk and bake brown in a hot oven.--From "Table Talk,"
+Phila.
+
+
+2.--Browned Potato Puree.
+
+Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
+it 1 dozen potatoes which have been pared, quartered, and laid in cold
+water for an hour. With them should go into the boiling fat a large,
+sliced onion. Cook fast but do not let them scorch. When they are
+browned add two quarts of boiling water, cover the pot, and simmer
+until the potatoes are soft and broken. Rub through a colander back into
+the kettle and stir in a great spoonful of butter rolled in browned
+flour, a tablespoonful of browned parsley, salt and pepper to taste. In
+another saucepan make a sugarless custard of a cup of boiling milk and 2
+well-beaten eggs; take from the fire and beat fast for 1 minute, put
+into a heated tureen, beat in the potato and serve.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+3.--Buttered Lobster.
+
+Mince fine the meat of a boiled lobster, mix the coral with it, and the
+green fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. of butter and a
+saltspoon each of cayenne and made mustard. Let all get very hot. Serve
+on a hot dish with lettuce leaves and hard boiled egg.
+
+
+4.--Tomato Croutes.
+
+Take small tomatoes, scald and peel them, then cut a slice from the stem
+end. Place them, the cut side down, on slices of buttered bread, put
+them in a buttered baking tin, season with salt and pepper, bake 1/2 an
+hour. Serve with cold roast beef.
+
+
+5.--English Monkey.
+
+Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
+saucepan put 1 teaspoonful of butter and 1/2 cup cream cheese, melt and
+add the crumbs, also a well-beaten egg, 1/2 teaspoonful salt and a pinch
+of cayenne. Cook for 3 minutes and pour it on toasted crackers.
+
+
+6.--Shad Roe Croquettes.
+
+Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
+tablespoonfuls each of butter and corn-starch and stir into a pint of
+boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice
+of a lemon, cayenne and a grating of nutmeg. Boil up once and let get
+cold. Shape into croquettes and fry.
+
+
+7.--Cerkestal (TURKISH).
+
+Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
+walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken in
+this and when hot take it out and thicken the gravy with a little flour.
+
+
+8.--Squash Bread.
+
+Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
+sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2
+cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flour
+enough to knead; knead 1/4 hour, let rise until light; knead again and
+put it into greased tins, let rise again and bake.
+
+
+9.--Fried Whitebait.
+
+Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
+fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a
+little chopped parsley, pour this over the fish and serve.
+
+
+10.--Zephyrs.
+
+Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
+1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add
+2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments,
+take it off, season with pepper and salt, add the whipped cream, pour
+into small moulds and let it set. When cold turn out and garnish with
+aspic cut into dice.
+
+
+11.--Spider Cake.
+
+Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;
+stir into this 2 cups corn-meal and 1/2 cup of flour, 1 tablespoonful of
+sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly,
+and then pour it into the spider; pour over it 1 cup of sweet milk, but
+_do not stir it into the batter_. Bake in a hot oven 1/2 an hour. Slip
+it carefully onto a platter and serve at once.
+
+
+12.--Hungarian Patties.
+
+Make a paste with 1/2 a lb. of flour, 1/4 of a lb. of lard, the yolk of
+1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of baking
+powder. Line some patty pans with this paste and fill with the following
+mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season
+with cayenne, salt, and a little lemon peel. Mix enough white sauce with
+this, put into the patty pans, cover with paste, brush them over with an
+egg, bake in a hot oven.
+
+
+13.--Clam Pie, No. 2.
+
+Put the required number of small, soft-shell clams into a saucepan, and
+bring to a boil, in their own liquor. Cut cold boiled potatoes into
+small cubes. Line a pudding-dish with pie-crust around the sides, and
+put a tea-cup in the centre of the dish to support the top crust when it
+is added. Put a layer of clams, then the potatoes, salt and pepper, and
+bits of butter; dredge with flour when all the clams and potatoes are
+used. Add the liquor and a little water if necessary. Put on the top
+crust, cutting several slits in it for the steam to escape. Bake 45
+minutes.
+
+
+14.--Broiled Live Lobster.
+
+Kill the lobster by inserting a sharp knife in its back between the body
+and tail shells cutting the spinal cord. Split the shell the entire
+length of the back, remove the stomach and intestinal canal, crack the
+large claws and lay the fish as flat as possible. Brush the meat with
+melted butter, season with salt and pepper, place in a broiler, and with
+the flesh side down, cover and broil slowly until a delicate brown,
+about 20 minutes. Turn the broiler and broil 10 minutes longer. Serve
+hot, with a sauce of melted butter.
+
+
+15.--Cheese Fondu, No. 2.
+
+One cup of bread-crumbs very fine and dry, 2 scant cups of _fresh_ milk,
+1/2 a lb. of grated cheese, 3 eggs beaten very light, a small spoonful
+of melted butter, pepper and salt, a pinch of soda dissolved in hot
+water and stirred into the milk. Soak the crumbs in the milk, beat into
+these the eggs, and butter a baking dish. Pour the fondu into it, then
+sprinkle crumbs over the top. Bake in rather a quick oven until a
+delicate brown. Serve at once, as it will fall.
+
+
+16.--Mutton Custard.
+
+Fill a buttered custard cup lightly with stale bread-crumbs (centre of
+the loaf), and cooked mutton (chicken is more dainty), finely chopped.
+Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the
+mixture over the bread and meat. Bake in a pan of hot water, or cook on
+the top of the stove, until the egg is lightly set. _Do not allow the
+water about the egg to boil._--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+17.--Grape Fruit Salad.
+
+Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
+possible, and lay them on lettuce leaves. Make a dressing with two
+tablespoonfuls of sherry wine, and sugar to taste.
+
+
+18.--Asparagus in Rolls.
+
+Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
+cream sauce, season well, and fill with this the crusts of baker's
+rolls.
+
+
+19.--Walnut Salad, No. 1.
+
+Crack and parboil 1/2 a lb. of English walnuts, rub off the brown skin
+and when cold serve on lettuce leaves, with a French dressing.
+
+
+20.--Oatmeal Bread.
+
+Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and
+when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat
+flour to make as stiff as it can be stirred with a spoon; put it into 2
+well-greased tin pans and let stand in a warm place until very light;
+bake about an hour and a quarter. Do not cut until the next day.
+
+
+21.--Kidney Omelet.
+
+Take 3 eggs, 1 kidney, 2-1/2 ozs. of butter; skin the kidney and cut it
+very small, fry it in some of the butter until cooked. Mix 3 eggs,
+beating yolks and whites separately, add salt and cayenne, and the
+kidney, melt the butter in the pan and fry the omelet until done, turn
+and serve.
+
+
+22.--Deviled Cheese.
+
+Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of
+cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful
+Worcestershire sauce, a tablespoonful finely chopped cucumber pickle;
+season highly with salt and cayenne. Melt the cheese over hot water and
+stir all the ingredients until thick and smooth. Serve at once on
+buttered toast.
+
+
+23.--Veal and Ham Pates.
+
+Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3
+ham. A few mushrooms are a pleasing addition. To each cup of the mixture
+allow a tablespoonful of fine crumbs; season highly with salt, a dash of
+cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with
+stock, or butter and water, and heat in a vessel set in another of hot
+water, to a smoking boil. Take from the fire, stir in a beaten egg and a
+glass of sherry, and fill in shells of pastry that have been baked
+empty. The shells should be hot when the mince goes in. Set in the oven
+for 2 or 3 minutes, but the mixture must not cook.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+24.--Asparagus Salad.
+
+Boil a bunch of asparagus in rapid boiling salted water. When cooked put
+on a dish to cool. Cut off the tender part and place four or five stalks
+on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing
+on the end of each bunch and serve.
+
+25.--Chicken Pie (CONCORD STYLE).
+
+Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces,
+chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed
+chicken into a serving dish, reheat the pastry and arrange on top of the
+chicken.--Janet M. Hill in "Boston Cooking School Magazine."
+
+
+26.--Parmesan Puffs.
+
+Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
+ozs. of butter and a little salt and cayenne into a mortar, and pound
+them thoroughly. Bind the mixture together with a well-beaten egg and
+form into small balls, egg and bread crumb them and fry a light brown.
+Drain them and serve very hot.
+
+
+27.--French Bean Omelet.
+
+Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
+well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt
+and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of
+butter, and fry until done. Serve very hot.
+
+
+28.--Curry of Lobster.
+
+Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch
+pieces; season with salt and a little cayenne, and set away where it is
+cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add
+2 of flour and 1 small teaspoonful of curry powder. Stir this until
+browned and then add gradually 1-1/2 cupfuls of stock and season to
+taste. Add the lobster, cook 6 minutes, then pour over toast arranged on
+a warm dish. Garnish with parsley. If onion is liked a few slices may be
+fried with the butter before the flour and curry powder are added.
+
+
+29.--Champignons en Caisse.
+
+Peel and cut small 12 large mushrooms, put them into well buttered china
+cases. Add pepper, salt and chopped parsley.
+
+
+30.--Potato and Meat Puffs.
+
+Take 1 cup cold meat, chopped fine, and season with salt and pepper.
+Make a paste with 1 cup of mashed potato and 1 egg, roll out with a
+little flour, cut it round with a saucer, put the meat on 1 half, fold
+it over like a puff, pinch the edges together in scallops, fry a light
+brown.
+
+
+
+
+MAY.
+
+
+1.--Kedgeree (FISH).
+
+Take equal parts of cold fish (free from skin and bone) boiled rice and
+some hard boiled eggs. Chop the fish and eggs; mix with the rice, add
+bits of butter, about a tablespoonful in all, season with salt and
+pepper, and a sprinkle of curry powder. Warm in a saucepan and serve as
+hot as possible.
+
+
+2.--Veal Eggs in a Nest a la Turin.
+
+Mince cold veal, season to taste, and wet slightly with a good gravy. To
+each cupful allow a tablespoonful of finely minced blanched almonds, or
+the same quantity of chopped mushrooms. Bind the mixture with a beaten
+egg, stir over the fire one minute and set aside to cool. Flour your
+hands and form into balls the size and shape of an egg; let them get
+cold, roll in egg and cracker-dust and fry in deep fat. Arrange upon a
+platter a border of spaghetti, boiled tender in salted water and
+drained. Butter plentifully and pour carefully over it a cupful of
+strained tomato sauce. Heap the eggs in the centre.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+3.--Baked Cheese and Rice.
+
+Make a white sauce with one heaping tablespoonful each of flour and
+butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of
+milk. In a deep baking dish place alternate layers of rice, sauce, and
+grated cheese, having the last layer cheese. Place in a hot oven until
+brown.--From "Table Talk," Phila.
+
+
+4.--Stewed Trout.
+
+Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
+in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,
+thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port
+wine. Simmer gently for 1/2 an hour. Take out the fish, thicken the
+gravy with a little flour and butter rubbed together. Stir for five
+minutes. Pour over the fish and serve.
+
+
+5.--Squash Griddle Cakes.
+
+Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
+salt, and 2 tablespoonfuls of sugar together; sift them; add 2
+well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that
+has been strained. Beat until light. Bake on the griddle or add a little
+more flour and bake in muffin rings.
+
+
+6.--Jellied Chicken.
+
+Take a fowl, cut it up in joints, and put it in a saucepan with enough
+water to cover it, a pinch of mace, a teaspoonful of salt and a little
+pepper. Let it stew until the meat will leave the bones. Then take the
+meat out, remove the bones and arrange the meat nicely in a mould.
+Season the liquor with a little more salt and pepper and dissolve in it
+1/4 of an ounce of gelatine. Pour over the chicken. The mould may be
+lined with slices of hard boiled egg.
+
+
+7.--Jambalayah (A CREOLE DISH).
+
+Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed
+tomatoes. Let these cook well, season highly; fill a baking dish, cover
+with crumbs and bits of butter, and brown in the oven.
+
+
+8.--Lobster (SOUTHERN WAY).
+
+Prepare as for salad, only cutting in larger pieces. One tablespoonful
+of flour, one of butter rubbed together, the yolk of an egg, one
+teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix
+and pour over the lobster. To be either baked or stewed.
+
+
+9.--Rice Balls.
+
+To 1 pt. of boiled rice add, while still hot, 1/2 a cup of thick white
+sauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of salt, 3
+tablespoonfuls of grated cheese and a dash of cayenne. Set aside until
+cold, then mould into small balls; dip each one into slightly-beaten
+egg, roll in fine bread crumbs and fry in smoking hot fat.--From "Table
+Talk," Phila.
+
+
+10.--Cod Fish Puffs.
+
+Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has
+previously been freshened) picked fine, a small lump of butter and 2
+well-beaten eggs; beat all together very light, put into a greased
+baking dish, cover the top with cracker or bread crumbs and bits of
+butter; brown in the oven and serve hot.
+
+
+11.--French Toast.
+
+To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices
+of bread into this mixture, allowing each slice to become very moist.
+Brown on a hot-buttered griddle, spread with butter and serve at once.
+
+
+12.--Cheese Scallop.
+
+Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add
+1 tablespoonful of butter and half a pound of grated cheese; cover the
+top with grated crumbs and bake until well-browned. Serve with cold
+tongue.
+
+
+13.--Lobster a la Mode Francaise.
+
+Pick out the meat of one boiled lobster; cut into small bits. Put four
+tablespoonfuls of white stock, two tablespoonfuls of cream, a little
+pounded mace, cayenne and salt into a stewpan. When hot, add the lobster
+and simmer for six minutes. Serve in shells. Cover with bread crumbs;
+place small bits of butter over, and brown.
+
+
+14.--Beet Salad.
+
+Slice and cut into fancy shapes cold boiled beets; heap them in a salad
+bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.
+
+
+15.--Puree of Dried Beans.
+
+Mash and soak 1 qt. of dried beans in lukewarm water over night. In the
+morning drain and cover with fresh cold water, boil an hour, drain
+again; just cover with fresh water; add quarter of a teaspoonful of
+cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil
+until soft. When done, take out the ham and press the vegetables,
+(onion, carrot and beans) through a sieve. Return them to the kettle,
+add a tablespoonful of butter and enough milk to make the required
+thickness. Season with salt and pepper. Let boil once and serve.
+
+
+16.--Sweetbread Salad.
+
+Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise
+dressing, pile on lettuce leaves, garnish with hard boiled egg.
+
+
+17.--Anchovy Canapes.
+
+Cut stale bread a third of an inch thick and cut out with a small round
+cutter, and fry a golden-brown in butter or lard; boil two eggs hard,
+bone and fillet the anchovies and curl two fillets on each piece of
+toast and fill up the centre with the white of the eggs chopped fine and
+the yellow rubbed through a sieve.
+
+
+18.--Beef Bubble and Squeak (ENGLISH).
+
+Fry thin slices of cold roast beef, taking care not to dry them up. Lay
+them on a flat dish and cover with fried greens. The greens are prepared
+from young cabbage, which should be boiled until tender, well drained
+and minced fine and placed until quite hot, in a frying-pan, with
+butter, a slice of onion and season with salt and pepper.
+
+
+19.--Planked Shad.
+
+Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is
+the best wood. Clean the fish, split it open and tack it to the plank
+with four good-sized tacks, skin side to the board. Dredge it with salt
+and pepper. Put the plank before the fire with the large end down. Then
+change and put the small end down; when done spread with butter and
+serve just as it is.
+
+
+20.--Cheese Timbales.
+
+Make a sauce with 2 tablespoonfuls each of butter and flour and half a
+cup each of thin cream, white stock and milk. Melt in this half a pound
+of grated cheese, add a dash of salt and paprika and pour over three
+whole eggs and the yolks of 4 beaten until a spoonful can be taken up.
+Turn into buttered timbale moulds and bake standing in a pan of hot
+water (the water should not boil), until the centres are firm. Serve hot
+with cream or tomato sauce.--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+21.--Angels on Horseback.
+
+Cut the required amount of bacon into little squares (large enough to
+roll an oyster in), sprinkle over each one some finely chopped parsley,
+lay on the oysters, season with pepper and lemon juice, roll up and
+fasten with a skewer and fry in butter until the bacon is cooked. Cut
+stale bread into squares and fry a golden-brown and lay on each slice an
+oyster. Serve very hot.
+
+
+22.--Asparagus Omelet.
+
+Boil a bunch of asparagus and when tender cut the green ends into very
+small pieces, mix them with four well-beaten eggs and add a little salt
+and pepper. Melt a piece of butter, about two ounces, in an omelet-pan,
+pour in the mixture, stir until it thickens, fold over and serve with
+clear brown gravy.
+
+
+23.--Beef Collops.
+
+Have two pounds of rump steak, cut thin, and divide it into pieces about
+3 inches long; beat these with the blade of a knife and dredge with
+flour. Put them in a frying-pan with a tablespoon of butter and let them
+fry for three minutes, then lay them in a small stewpan and pour over
+them the gravy, add a little more butter mixed smooth with a little
+flour, and a small onion chopped fine, a pickled walnut and 1
+teaspoonful of capers. _Simmer_ for ten minutes and serve in a covered
+dish.
+
+
+24.--Fried Bananas.
+
+Cut lengthwise 3 bananas, roll them in flour and fry in butter until a
+light-brown. Serve with cold duck.
+
+
+25.--Philadelphia Relish.
+
+Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely
+chopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful of mustard
+seed, 1/2 a teaspoonful of salt, 1/4 of a cup of brown sugar, and 1/4 of
+a cup of vinegar.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+26.--Beignets Souffles.
+
+Boil 3 ozs. of butter in 1/2 a pint of water and add flour enough to
+make the mixture stiff enough to leave the sides of the pan, then add
+the yolks of three eggs and beat the mixture well. When cold, add the
+whites of the eggs, beaten to a stiff froth, with one dessertspoonful of
+sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at
+once. Grated cheese and cayenne pepper may be substituted for the sugar
+and vanilla.
+
+
+27.--Waldorf Salad.
+
+Chop equal quantities of celery and apples, quite fine. Serve on lettuce
+leaves, with French dressing.
+
+
+28.--Beef Rissoles.
+
+Mince a pound of cold beef fine and mix with this three-quarters of a
+pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful
+of minced lemon peel. Make all into a thick paste with one or two eggs,
+form into balls and fry a golden-brown. Garnish with parsley and serve a
+brown sauce with them.
+
+
+29.--Potatoes Cooked in Stock.
+
+Pare and slice six large potatoes, put in a saucepan, cover with stock,
+season, cook until potatoes are tender, add tablespoon butter and the
+same of chopped parsley. Stir carefully and serve with cold meat.
+
+
+30.--Spanish Rice.
+
+Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter
+until lightly browned. Stir into it two large toasted tomatoes and a
+tablespoonful of grated cheese. Season with pepper and salt. Serve very
+hot.
+
+
+31.--Clam Chowder.
+
+Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in
+an iron pot. When the fat is fried out, take the brittle out, put into
+the fat 2 slices of onion, then a layer of sliced potatoes, then a layer
+of chopped clams, sprinkle well with salt and pepper, then a layer of
+onion, then the bits of fried pork, cut into small pieces, add a layer
+of broken crackers. Do this until all is used. Then add the clam liquor
+and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just
+before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1
+qt. clams.
+
+
+
+
+JUNE.
+
+
+1.--Stuffed Fillets of Flounders.
+
+Take fillets from a flounder weighing 2-1/2 lbs., season with salt and
+pepper, and a few drops of onion juice, if desired. Spread on one half
+of each fillet a tablespoonful of mashed potato (about 1 cup should be
+prepared) mixed with the beaten yolk of an egg, and seasoned with 1
+tablespoonful of butter, 1/4 of a teaspoonful of salt and a dash of
+pepper. Fold the other half of each fillet over the potato, cover with
+crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water,
+and again cover with crumbs and fry in deep fat. Drain on soft paper,
+then insert a short piece of macaroni in the pointed end of each fillet
+and cover this with a paper frill. Garnish and serve with tomato
+sauce.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+2.--Mutton Stew with Canned Peas.
+
+Cut a breast of mutton into small pieces; dredge with flour and sauté to
+a golden brown in drippings or the fat of salt pork; cover with boiling
+water and let simmer until tender, seasoning with salt and pepper during
+the latter part of the cooking. Take out the meat, skim off the fat and
+add one can of peas drained, reheated in boiling water, and drained
+again; add more seasoning, if needed, and pour over the mutton on the
+serving-dish.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+3.--Potato Souffle.
+
+Bake 4 large potatoes; when soft scoop out the inside and rub through a
+fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
+the yolks of three eggs, one by one, beating well together with a wooden
+spoon. Beat the whites of the eggs and a pinch of salt in another dish,
+mix all together carefully, and bake in a well-greased tin, in a hot
+oven until it rises well, and is a pale brown in color. The tin should
+be only 1/2 full. If it is desired for a dessert add 15 drops of
+vanilla, and sugar to taste.
+
+
+4.--Stewed Kidney with Macaroni.
+
+Take 3 kidneys, skin them, remove the fat and cut into thin slices,
+season with salt, cayenne, and minced herbs; fry on both sides in
+butter, then stew in 1/2 a pt. of gravy flavored with tomatoes. Turn in
+a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some
+Parmesan cheese over the top and brown.
+
+
+5.--Hot Ham Sandwiches.
+
+Spread bread cut for sandwiches with chopped ham, season with a little
+made mustard and press together in pairs. Beat an egg, add 1/2 a cup of
+rich milk, and in the mixture soak the sandwiches a few moments. Heat a
+tablespoonful of butter, and in this brown the sandwiches, first on one
+side and then on the other. Drain on soft paper and serve at
+once.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+6.--Friars' Eggs.
+
+Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
+a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful
+made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1
+raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with
+this mixture. Fry in hot fat until brown, drain, and serve hot or cold
+on a bed of parsley.
+
+
+7.--Lobster in a Chafing Dish.
+
+Cut a small boiled lobster into small pieces, pour over them four
+tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2
+tablespoonfuls of butter in the chafing dish, add the lobster and serve
+hot.
+
+
+8.--Asparagus a l'Indienne.
+
+Make a curry sauce as in curried macaroni, and heat in it a cup of
+asparagus tips. Serve with sippets of toast.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+9.--Chicken Short-cake.
+
+Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
+half cup of butter, add 1 cup of sweet milk. Bake quickly. Have prepared
+nice pieces of cold chicken, heat with gravy or a little soup stock,
+season well. Add some chopped parsley, pour over the short-cake and
+serve at once.
+
+
+10.--Newport Tea Cakes.
+
+Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
+yolks of three eggs until very light, add 1 pt. of milk and stir into
+the dry ingredients. Then beat the whites of three eggs, beaten dry.
+Bake in small buttered tins in a very hot oven.--Janet M. Hill, in
+"Boston Cooking School Magazine."
+
+
+11.--Veal and Tomato Salad.
+
+Take thick slices of cold veal and remove all the fat. Cut into dice,
+chop up tomatoes in the same sized pieces. Mix well and cover with
+mayonnaise.
+
+
+12.--Fried Lobster.
+
+Take the meat out of a boiled lobster in large pieces. Dip each piece in
+egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar
+sauce.
+
+
+13.--Crab Salad.
+
+Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
+a round platter. Put the crab meat in the centre, cover with mayonnaise
+dressing.
+
+
+14.--Tongue Toast.
+
+Mince cold boiled tongue fine; mix it well with cream and to every 1/2
+pint of the mixture allow the well-beaten yolks of 2 eggs; place over
+the fire and let it simmer a few minutes. Serve on hot buttered toast.
+
+
+15.--Spanish Potatoes.
+
+Take two cups of mashed potato, form into balls, dip them into beaten
+egg, then into bread crumbs; fry in deep fat, stick a piece of the green
+stem of parsley into each one.
+
+
+16.--Fried Corn-Meal Gems.
+
+Pour 1 pt. of _boiling_ water on 1 pt. of corn-meal, add 1 teaspoonful
+of salt and 1 heaping tablespoonful of sugar. Beat well and set away
+until morning in a cool place. When ready to use add 2 well-beaten eggs
+and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.
+Cook ten minutes.
+
+
+17.--Scotch Eggs.
+
+Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
+the following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful
+of milk together until a smooth paste. Add 1 cupful of cooked lean ham
+chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover
+the hard boiled eggs with it. Fry in a frying basket in boiling lard for
+a minute.
+
+
+18.--Curried Lobster.
+
+Into a saucepan put the meat from a boiled lobster (broken into small
+pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and half
+a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful
+of flour and 1 oz. of butter; add this to the lobster and _simmer_ for
+1/2 hour. After it is done add a squeeze of lemon juice and a little
+salt. Serve hot.
+
+
+19.--Parmesan Fritters.
+
+Boil together 1/4 of a cup of water and 2 ozs. of butter, then shake in
+2 ozs. of flour, stirring all the time; it must be well cooked. Add 2
+ozs. of grated Parmesan cheese, salt and cayenne, stir well and mix in
+by degrees 2 well-beaten eggs. Drop this mixture by the spoonful into
+hot boiling fat and fry a golden brown and serve at once.
+
+
+20.--Walnut Salad, No. 2.
+
+Crack 1/2 a pound of English walnuts very carefully, to keep them in
+halves, make little balls of cream cheese and put half a walnut on each
+side (like the cream walnut candy) lay them on lettuce leaves, pour a
+French dressing over and serve with hot toasted crackers.
+
+
+21.--Benton Beef.
+
+Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made
+mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over
+slices of hot roast or broiled beef.
+
+
+22.--Rice Border with Creamed Fish.
+
+Put one cupful of rice on to boil in 3 cupfuls of water. When it has
+been boiling for half an hour, add 2 tablespoonfuls of butter and a
+teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a
+spoon and add 2 well-beaten eggs, and stir for 5 minutes. Butter a
+border mould and fill with the rice. Put in the oven for a few minutes.
+Turn out on a hot dish and fill the centre with creamed fish.
+
+
+23.--Wigs.
+
+A lb. of flour, 1/4 of a lb. of butter, 2 ozs. of sugar, 3 eggs, 1/2 a
+pint of milk, 1/2 a gill of yeast. Melt the butter and sugar in the milk
+and mix several hours before baking. Bake in muffin rings.
+
+
+24.--Orange Marmalade Sandwiches.
+
+Spread orange marmalade on buttered bread. Put four slices on top of
+each other. Put under a weight and when well pressed trim off the crusts
+and cut down in thin slices so they will look like jelly cake.
+
+
+25.--Fish Salad.
+
+Take cold baked or boiled fish. Pick into small pieces. Cover with
+mayonnaise dressing. Garnish with sliced cucumber and serve.
+
+
+26.--Creme de Fromage.
+
+Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
+cream, a little cayenne and salt. Mix into a smooth cream and spread on
+rounds of thin puff paste; double it over, press the edges well
+together, dip them in egg and chopped vermicelli; fry in boiling fat.
+Serve very hot.
+
+
+27.--Cauliflower au Gratin.
+
+Boil a cauliflower, drain well and put it on a round platter. Make the
+sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk,
+and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt
+to taste. Press the cauliflower together, pour the sauce over, sprinkle
+a little more cheese on top and put into the oven to brown.
+
+
+28.--Franklin Eggs.
+
+Take out the yolks from four hard boiled eggs. Pass them and 8 olives
+and 4 red chillies through a wire sieve; add a little salt. Put this
+paste back into the whites of the eggs which have been cut lengthwise.
+Serve on fried bread; hot or cold.
+
+
+29.--Savory Tomatoes.
+
+Take three large tomatoes and cut them in halves, take out the insides
+and mix thoroughly with two tablespoonfuls of bread crumbs, 1
+tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful of
+sugar, salt and cayenne to taste. Fill the tomatoes with this and on top
+of each piece put a thin slice of bacon. Put into the oven to cook and
+when the bacon is done, serve each one on a thin slice of toast.
+
+
+30.--Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful of
+sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4
+of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;
+cream the butter and sugar, add the well-beaten eggs, the milk, flour,
+rhubarb and baking powder. Half fill well-greased cups and steam 1/2 an
+hour.
+
+SAUCE.--Cream together 1/2 a cup each of butter and powdered sugar, then
+add by degrees one beaten egg, beating until perfectly smooth. The last
+thing before serving stir in 3 tablespoonfuls of boiling water.--"Table
+Talk," Phila.
+
+
+
+
+JULY.
+
+
+1.--Cherry Salad.
+
+Take large ripe cherries, stone them and lay them on young lettuce
+leaves. Sprinkle over them finely chopped blanched nuts, almonds or
+English walnuts. For the dressing use 2 tablespoonfuls each of lemon and
+orange juice.
+
+
+2.--Italian Asparagus.
+
+Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
+in a baking dish, sprinkle over grated cheese, then another layer of
+asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls
+of melted butter, a little onion juice. Cover with a layer of fine dried
+bread crumbs. Bake a light brown.
+
+
+3.--Cherry Fritters.
+
+Remove the stems and stones from some ripe cherries. Roll each one in
+the white of an egg, beaten with a tablespoonful of water; then in
+chopped blanched almonds; dip them one by one in a thick fritter batter,
+arrange in a frying basket and plunge into very hot fat. When brown,
+remove, drain on blotting paper and serve on a folded napkin.--"Table
+Talk," Phila.
+
+
+4.--Tomato Ice Salad.
+
+Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes,
+1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of
+sugar, salt and pepper to taste. Cook all together until the onion is
+tender. Then strain through a fine sieve to remove all the seeds. Let it
+cool, then pour into a mould and freeze. Serve on lettuce leaves, with
+mayonnaise dressing.
+
+
+5.--Calf's Brains on Toast.
+
+Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills
+of cream, salt and cayenne. Serve on fried toast with fried bread crumbs
+on top of each.
+
+
+6.--Ham and Asparagus.
+
+Take equal quantities of cooked asparagus, cut into bits, and cold
+cooked ham cut into small cubes. For each cup of material make a sauce
+of 2 tablespoonfuls each of butter and flour, a cup of the liquid in
+which the asparagus was cooked, a teaspoonful of lemon juice with salt
+and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn
+into small buttered cups, cover the tops with buttered cracker crumbs
+and bake in the oven until a golden brown.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+7.--Strawberry Jelly.
+
+Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add
+1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain
+out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add
+this syrup to the hot gelatine. Strain through a flannel bag and mould
+in a porcelain dish. Serve with whipped cream.--From "Good
+Housekeeping."
+
+
+8.--Spring Salad.
+
+Arrange lettuce leaves on a round platter, pile neatly in the centre a
+dozen red radishes sliced thin with the red peel left on. Around these
+a row of sliced hard boiled eggs, then a row of sliced cold boiled
+beets; pour a French dressing over all.
+
+
+9.--Normandy Shrimps.
+
+Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when
+melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk. Stir
+until smooth, then add the shrimps. When boiling hot pour over toast and
+serve.
+
+
+10.--Sardine Sandwiches.
+
+Take half a box of sardines, remove the bones and skin, mash to a paste,
+spread on buttered bread. Squeeze a little lemon juice on each. Put two
+together and serve with dressed lettuce.
+
+
+11.--Shredded Wheat Biscuit and Apples.
+
+Wash, pare and cook in three cups of water, 6 apples, until tender. Dip
+the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and
+shape into 6 cups. When the apples are tender remove to a colander to
+drain, then put one in each of the shredded wheat cups. Add to the
+water in which the apples were cooked 1 cup of sugar and 1/4 box of pink
+gelatine which has previously been soaked in 1/4 cup of cold water, and
+the grated rind and juice of a lemon; let cook until reduced one third.
+Turn this mixture over the apples until the cups are filled. When cold
+turn out and serve with cream.
+
+
+12.--Guava and Cheese Sandwiches.
+
+Butter twelve slices of bread; spread six of them with guava jelly and
+the other six with cream cheese. Put a guava and a cream cheese
+together. Press them and trim the edges.
+
+
+13.--Veal Loaf.
+
+Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4
+soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt,
+1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a
+loaf, and bake without water. Quick heat at first. A little grated lemon
+peel is an improvement.
+
+
+14.--Fig Sandwiches.
+
+Cook twelve figs in as little water as possible. When tender drain dry.
+Chop the figs fine, spread on slices of buttered bread. Put two
+together. Press them and trim.
+
+
+15.--Fried Green Tomatoes.
+
+Slice green tomatoes in thin slices, roll in flour. Heat and butter the
+griddle, fry the slices on it and when cooked sprinkle with powdered
+sugar. Serve with fish.
+
+
+16.--Okra and Corn Fricassee.
+
+In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When
+smoking turn in 1 pt. of sliced okra and stir occasionally until it
+begins to color. Add three cupfuls of sliced raw corn and when it is
+lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful
+of flour, stir until it is absorbed, then add 2/3 of a cupful of milk
+and stir occasionally for 15 minutes, seasoning to taste.--From "Table
+Talk," Phila.
+
+
+17.--Boiled Cucumber Salad.
+
+For those who cannot eat raw cucumbers a very nice salad is made by
+peeling and then boiling until tender, the cucumbers. When icy cold
+slice thin, lay the slices on lettuce leaves and pour a mayonnaise
+dressing over. Garnish with a few round, red radishes.
+
+
+18.--Frozen Pudding.
+
+A quart of milk, 1 tablespoonful gelatine dissolved in a little of the
+milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a
+lb. of English walnuts and a lb. of figs; make a custard of the milk and
+eggs and the gelatine, strain into a bowl and freeze. Vanilla may be
+used instead of wine.
+
+
+19.--Lobster Salad.
+
+Pick the meat from a boiled lobster, break up into small pieces, mix
+with a French dressing, pile neatly on lettuce leaves, and cover over
+with mayonnaise dressing.
+
+
+20.--Strawberry Puffs.
+
+Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a
+little salt. Make into a soft dough with milk, about 1 cupful. Put a
+spoonful of the dough into well-greased cups, then a spoonful of
+strawberries, then another of dough. Steam for 20 minutes. Turn out
+onto a platter and serve with strawberry sauce.
+
+SAUCE.--Cream 2 tablespoonfuls of butter, add gradually 1 cupful of
+powdered sugar and a little lemon juice. Beat in as many crushed berries
+as the mixture will hold and serve cold or melt over hot water and serve
+hot.--From "Good Housekeeping."
+
+
+21.--Mushroom Toasts.
+
+Fry rounds of bread crisp, and cover with the following: Mince 12 large
+mushrooms fine, add pepper and salt, 1/2 a gill of cream and stew until
+tender. When cooked heap the mushrooms high on the rounds of toast;
+sprinkle Parmesan cheese over each, brown and serve very hot.
+
+
+22.--Dutch Sauce and Cold Meat.
+
+Beat up the white of an egg, with salt and pepper, a spoonful of chopped
+parsley, a small onion and a teaspoonful of olive oil. Beat well and add
+a spoonful of tarragon vinegar. Serve with cold meat.
+
+
+23.--Cream of Chicken Sandwiches.
+
+Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve
+a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a
+pt. of cream to a stiff froth. Add the liquid gelatine to the chicken;
+season with salt and a teaspoonful of grated horse radish (if liked).
+Stir until it begins to thicken, add the whipped cream a little at a
+time, and stand away until very cold. Cut bread into fancy slices and
+spread with the mixture.
+
+
+24.--Cauliflower with Cheese.
+
+Boil a cauliflower whole, pour a white sauce over it. Cover this with
+grated cheese, and place in the oven and brown.
+
+
+25.--Cucumber and Lobster Salad.
+
+Cut a slice off the cucumbers lengthwise, scoop them out, fill with
+boiled lobster meat. Arrange the lobster claws across the top. Ornament
+with mayonnaise dressing.
+
+
+26.--Horseshoe Cakes.
+
+Beat together very light 3/4 of a lb. of sugar and the same of butter,
+add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and
+flour together, and lay in on the bread board. Take a small spoonful of
+the mixture and roll it with a broad-blade knife in the flour and sugar.
+When rolled to the right length lay on tin sheet in the form of a
+horseshoe and bake.
+
+
+27.--Lettuce Sandwiches.
+
+Wash and dry the young and tender leaves of a head of lettuce. Butter
+slices of graham bread, spread with a thick layer of mayonnaise
+dressing, lay lettuce leaves between two slices.
+
+
+28--Sally Lunn.
+
+Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
+well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of
+cold water. Pour gradually on the flour and beat into a smooth batter;
+then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter
+baking pans and pour half full. Let it rise for 2 hours in a warm place.
+Bake 1/2 an hour.
+
+
+29.--Lobster Fritanella.
+
+Take half a loaf of stale bread, crumb, and soak in cold water. When
+soaked, squeeze dry in a cloth. Chop a very little onion fine, add two
+tablespoonfuls of butter; stir together over the fire until a good
+brown; add the bread; stir well; put into this the chopped meat of a
+large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of
+two eggs; stir hard, and then turn out to cool. When quite cold, form
+into rolls with a little flour; egg and bread-crumb them and fry.
+
+
+30.--Frenchman's Pie.
+
+Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping
+machine twice, put it in a mortar with cayenne pepper, salt, nutmeg,
+mace and black pepper to taste. Line a china mould with very thin slices
+of fat bacon, then put a layer of cooked veal or chicken, cut in very
+thin slices, next a layer of the pounded liver, and so on until the
+mould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs.
+of gelatine has been melted. Bake in a moderate oven for two hours. When
+quite cold, turn out on a platter.
+
+
+31.--Scalloped Corn.
+
+Cut corn from the cob, spread a layer in a baking dish, season, put on a
+layer of sliced tomatoes, season, and so on with alternate layers until
+the dish is nearly full; then fill the dish with rich milk in which
+dissolve a little soda and bake an hour.
+
+
+
+
+AUGUST.
+
+
+1.--Mock Crabs.
+
+Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of
+butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls
+of flour, and when blended with the butter, stir in 3/4 of a cup of
+milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls
+of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a
+teaspoonful of paprika, and a few grains of cayenne. When again boiling,
+set over hot water and stir in 1 beaten egg. Serve on thin
+crackers.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+2.--Rice Waffles.
+
+Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold
+milk, add an egg, a little salt, and flour enough to make a thin batter.
+Bake in waffle irons well buttered.
+
+
+3.--Chicola.
+
+Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
+of one egg, well beaten. Cut the outside of a green pepper into small
+pieces. Stir all well together, bake 1/2 an hour, or until brown.
+
+
+4.--Buttered Shrimps.
+
+Shell some shrimps and put them in a saucepan with a little butter, a
+seasoning of salt and pepper and stir over the fire until hot. Fry some
+thin pieces of bread in butter or lard. Drain, place them on a hot
+platter, pile the buttered shrimps on top and serve.
+
+
+5.--Lobster Sandwiches.
+
+Pick fine the meat of a boiled lobster, mix well with mayonnaise
+dressing. Butter slices of white bread. Lay a small lettuce leaf on each
+and the lobster on that; put a slice of plain bread and butter on top;
+press together; trim off the crust.
+
+
+6.--Potato Border with Meat Filling.
+
+Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
+pepper and 2 well-beaten eggs. Butter a border mould and pack the
+potato in it. Let this stand for fifteen minutes, then turn out on a
+dish and brush over with a well-beaten egg. Brown in the oven and fill
+with any kind of meat cut into blocks and seasoned well; cook in either
+a white or brown sauce.
+
+
+7.--Cold Slaw.
+
+Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar
+on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or
+milk, a tablespoonful of butter. Pour the boiling vinegar on to these.
+Stir over the fire until boiling hot, add salt and pepper and pour over
+the cabbage. Serve cold.
+
+
+8.--Cucumber Salad.
+
+Peal and slice 3 cucumbers; leave them in ice water until wanted, then
+cover with French dressing.
+
+
+9.--Corn Pudding.
+
+One pint of uncooked green corn either grated or cut from the cob, 2
+tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
+of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of
+pepper. Bake in a moderate oven until firm in the centre.
+
+
+10.--Savory Trifles.
+
+Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
+a gill of cream; season with salt and pepper. Serve on slices of fried
+bread.
+
+
+11.--Corn Chowder.
+
+Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into
+small pieces. Fry the bacon and onion until a light brown. Into a
+saucepan put the potatoes, 1 qt. of grated corn, the bacon and
+seasoning. Put these in, in layers, potatoes, bacon, corn, and continue
+in that way until all is used. Now add 1/2 a pint of boiling water and
+let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1
+tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water
+crackers. The last thing add the beaten yolk of an egg and serve at
+once.
+
+
+12.--Cauliflower Salad.
+
+Save part of a boiled cauliflower and cover with mayonnaise, arrange on
+lettuce leaves and serve.
+
+
+13.--Corn Omelet.
+
+Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
+sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
+Beat the whites and stir in the last thing, put bits of butter on top
+and bake a rich brown.
+
+
+14.--Pea-pod Soup.
+
+Wash the peas before shelling, and save the pods. Cover the pods with as
+little water as will cover them, let boil until tender, strain all and
+press through a colander. Add to this (water and pods) a pint of milk
+and a thickening of 2 tablespoonfuls of flour and 2 of butter, a
+teaspoonful of sugar, salt and pepper to taste. Stir and cook until
+thickened. Serve with croutons.
+
+
+15.--Salade a la Russe.
+
+A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
+a boiled beet, four olives, four anchovies, yolks of two eggs, a
+tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one
+teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip
+salad oil slowly over them and beat to a cream; add the vinegars, pepper
+and salt. Cut the vegetables into small dice and pour the dressing over.
+
+
+16.--Shrewsbury Cakes.
+
+Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
+add a little rose water, and 3 eggs beaten light and mix well with the
+flour; then pour into it as much melted butter as will make it a good
+thickness to roll out. Mould it well, roll thin and cut it into shapes.
+Bake on tin sheets.
+
+
+17.--Potato Salad.
+
+Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
+add half a pint of finely chopped small onions, a tablespoonful of
+finely chopped parsley, a teaspoonful each of salt and pepper. Mix a
+teacupful of chicken broth, four tablespoonfuls each of oil and vinegar,
+and toss up lightly with the potatoes, so as to break them as little as
+possible. Serve on lettuce leaves and garnish with slices of beets cut
+in shapes or hard boiled eggs sliced.
+
+
+18.--Fricadelles.
+
+Chop fine some cold cooked beef and a slice of onion; season with salt
+and pepper, a little lemon juice and parsley, add 1/4 as much boiled
+rice or bread crumbs as there is meat; add 1 beaten egg and sufficient
+water to make a paste. Form into balls and fry in deep fat.
+
+
+19.--Eggs Stuffed with Sardines.
+
+Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_
+of eggs, a little chopped parsley, salt, pepper and a tablespoonful of
+butter, rub all to a paste and fill in the cavities of the white of
+eggs. Garnish with watercress. Serve cold.
+
+
+20.--Ham Sandwich.
+
+Toast saltine biscuit, butter and spread with potted ham. Put two
+together, serve hot.
+
+
+21.--Laplander Cakes.
+
+One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
+butter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_
+hot before filling.
+
+
+22.--Ham Canapes.
+
+Cut six slices of bread and toast to a golden brown. Put them on a
+platter. Cover each piece with a slice of lean cooked ham, spread a
+little mustard over it, then chopped parsley and fine bread crumbs, and
+a little Parmesan cheese. Place in a hot oven for ten minutes and serve.
+
+
+23.--Veal Rissoles.
+
+Mince a few slices of cold veal fine and the same quantity of ham or
+bacon; add one tablespoonful of minced parsley and one of herbs, a very
+little nutmeg, cayenne and salt. Mix into a paste with a well-beaten
+egg. Form into balls, egg and bread crumb them and fry in hot fat.
+
+
+24.--Savory Toast.
+
+Take the yolk of an egg and beat it well, pour into it stirring all the
+time a dessert spoonful of Worcestershire sauce, a teaspoonful of
+anchovy sauce, a piece of butter the size of a walnut, a large
+tablespoonful of finely minced meat (fowl is better) a dash of red
+pepper, salt and black pepper to taste and a dash of nutmeg. Mix all
+well together until it becomes a paste. Spread it on slices of toast,
+place it in the oven a few minutes and serve hot.
+
+
+25.--Scalloped Tongue.
+
+Take the ends and poorer parts of a boiled tongue, chop quite fine, add
+a little parsley, a little seasoning of salt and cayenne. Butter a
+baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
+the dish in this way. When nearly full pour over the whole 1/2 a cup of
+stock. Then finish with a layer of bread crumbs and bits of butter.
+Brown in the oven.
+
+
+26.--Egg Sandwiches.
+
+Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
+add salt and a tablespoonful of cream or milk, rub to a paste, spread on
+the bread, put two slices together, trim neatly and serve with lettuce
+salad.
+
+
+27.--Corn-meal Puffs.
+
+Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir
+in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2
+cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in
+cups in a quick oven.
+
+
+28.--Potted Chicken.
+
+Take the good meat from a cold roast or boiled chicken and to every lb.
+allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a
+small grated nutmeg; salt and pepper to taste. Cut the meat in small
+pieces, pound it well with the butter, sprinkle in the spices gradually
+and keep pounding until reduced to a paste. Put it into small jars and
+cover with clarified butter and seal tight.
+
+
+29.--Chocolate Cream.
+
+Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
+grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these
+well and pour them into a pitcher set in a saucepan of boiling water;
+stir one way carefully but do not let boil or it will curdle. Strain the
+cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2
+a pt. of well whipped cream. Pour into a mould and set on ice until
+ready to use.
+
+
+30.--Spanish Buns.
+
+1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a
+teacup of cream or milk, warmed sufficiently to melt the butter, a
+tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
+and bake.
+
+
+31.--Chicken Salad.
+
+Cut very fine the good parts of a cold boiled chicken; chop up celery in
+the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for
+an hour or two with a French dressing poured over it. When it is well
+soaked up, cover with a mayonnaise dressing and garnish with celery
+tops. Serve on lettuce leaves.
+
+
+
+
+SEPTEMBER.
+
+
+1.--Banana Croquettes.
+
+Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
+put on ice to harden. Fry carefully in a frying basket in deep hot fat.
+Serve with hot or cold chicken.
+
+
+2.--Celery au Gratin.
+
+Cook until tender a large bunch of celery cut into one inch lengths.
+Drain, return to the saucepan and cover with a cupful of white sauce.
+Season with salt and pepper and chopped parsley. When cold butter a
+baking dish and cover the bottom with crumbs. When the celery is cold
+add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake
+1/2 an hour.
+
+
+3.--Boiled Partridge with Celery Sauce.
+
+Dress the partridge as for roasting, make a stuffing with 1/2 cup of
+bread crumbs, 1/2 cup of chopped celery seasoned with a little butter
+and celery salt. Cover with boiling water, cook until tender. Make a
+sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
+bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.
+Let this boil up once.
+
+
+4.--Rice and Apples.
+
+Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
+rinse with cold water. Return to a saucepan and cover with fresh water,
+add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop
+fine 6 apples, add them to the rice and cook until done. Serve as a
+border for hot or cold slices of pork.
+
+
+5.--Moulded Chopped Meat.
+
+Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of
+gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet a
+mould and lay the slices of egg in the bottom and on the sides, then put
+in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of
+boiling water. When dissolved add this to the gelatine, stir well and
+pour over the meat.
+
+
+6.--Curry Sandwiches.
+
+Make a paste with four hard boiled eggs, a tablespoonful of stock and a
+teaspoonful of curry powder. Spread on slices of buttered bread. Put two
+together and serve.
+
+
+7.--Pickled Salmon.
+
+After the fish has been boiled and drained add the following sauce: Take
+equal quantities of water in which the fish was boiled and vinegar. Add
+a few pepper corns, a little mace, a very little allspice; boil for a
+few minutes and pour over the fish.
+
+
+8.--Boston Cookies.
+
+Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well
+beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls of
+hot water. Sift together 3-1/4 cups of flour, half a teaspoonful of salt
+and 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then
+1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 a
+cup of chopped and seeded raisins. Put in the rest of the flour and
+beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake
+in a moderate oven.--From "Good Housekeeping."
+
+
+9.--Maple Sugar Sandwiches.
+
+Cut and butter slices of white bread, scrape maple sugar and spread
+thickly on the bread. Cut with a maple leaf cutter and serve with hot
+coffee.
+
+
+10.--Stuffed Egg Plant.
+
+Cut off the top and scoop out the inside; lay the shell in salt and
+water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water
+and put through the colander. Then mix it with 1/2 a teacup of bread
+crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe
+dry the inside of the shell and put the mixture in. Bake 20 minutes and
+sprinkle top with bread crumbs and butter.
+
+
+11.--Corn Fritters.
+
+Grate the corn; allow an egg and a tablespoonful of cream for every
+cupful. Beat the eggs well; add the corn by degrees, beating very hard,
+salt to taste; put in a tablespoonful of melted butter to every pint of
+corn; stir in the milk, thicken with just enough flour to hold together,
+say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
+lamb or pork chops.
+
+
+12.--Jellied Veal.
+
+Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
+it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced
+onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a
+teaspoonful of ground allspice. Let it simmer for an hour longer. Take
+out the meat, remove all the bones and pick the meat into small pieces.
+Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.
+Turn over the meat and stand away for 12 hours or more to harden.
+
+
+13.--Coburg Puddings.
+
+Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of
+sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When
+all are well mixed turn into small cups, previously well buttered, and
+bake 3/4 of an hour. Only fill the cups half full, as it rises very
+light. Turn out on a dish and serve with wine sauce.
+
+
+14.--Maple Sugar Tea Biscuit.
+
+Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
+teaspoonfuls of baking powder. Work into these ingredients 2
+tablespoonfuls of butter and then mix to a dough with milk or milk and
+water. Cut the dough until light and spongy, then pat out into a
+rectangular sheet with the rolling-pin; spread with maple sugar and roll
+up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan
+and serve hot with butter.
+
+
+15.--Tomato Salad.
+
+Scoop out the centres of 6 tomatoes, fill with chopped watercress and
+the inside of the tomato and pour a French dressing on. Serve on lettuce
+leaves.
+
+
+16.--Tongue Squares.
+
+Fry squares of bread, sprinkle grated Parmesan cheese on them, season
+highly with pepper and salt. Pile grated tongue in a pyramid on each
+square. Serve either hot or cold.
+
+
+17.--Cheese Straws.
+
+Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
+flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.
+Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.
+Lay on a buttered tin and bake brown.
+
+
+18.--Cinnamon Wafers.
+
+One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
+milk or, better, sour milk with a teaspoonful of soda dissolved in it.
+Spread with a spoon thin on tin sheets either in small cakes or one
+large one, which can be cut after baking. When half baked, draw to the
+front of the oven and sift granulated sugar mixed with cinnamon over
+them.
+
+
+19.--A Pretty Salad.
+
+Boil six young beets, and when cooked, scoop out the centres and fill
+with asparagus tips which have been soaked in French dressing. Make a
+mayonnaise dressing, spread it evenly on a round dish, sink the beets
+into it, and garnish with young lettuce leaves.
+
+
+20.--Gatineau Trout (BAKED).
+
+Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
+pepper. Have the fish carefully dried and cleaned, put in the stuffing
+and sew it up. Bake 20 minutes to half an hour. Baste well with
+drippings and serve with a garnish of parsley.
+
+
+21.--Southern Corn Pone.
+
+Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on
+enough cold water to make a mixture that will squeeze easily through the
+fingers. Work to a soft dough. Mould into oblong cakes an inch thick at
+the ends, and a little thicker in the centre. Slap them down on the pan
+and press them a little to show the marks of the fingers. Bake in a hot
+oven 20 minutes.
+
+
+22.--Valentia Rice.
+
+Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
+burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until
+done. Take two cups of rice, wash and put into a saucepan, pour the
+mixture over, and add as much water as will boil the rice well; then
+add two seeded green peppers, cut in quarters, salt to taste and boil
+until rice is soft. Take out the ends of the peppers. Serve with cold
+meat.
+
+
+23.--Stewed Black Fish.
+
+Take a four-pound fish; throw a little salt over it to harden it, and
+let it stand an hour. Score and brown it upon a buttered gridiron. Lay
+it upon a strainer with some fresh mushrooms, a white onion sliced, a
+sprig of parsley, a few pepper corns, four cloves, a little mace, a
+pinch of cayenne, the juice and grated rind of a lemon, a pint of
+claret, and one of water. Cover the kettle well, simmer slowly, and when
+done, lift the fish gently and strain the sauce over it, laying the
+mushrooms around it.
+
+
+24.--Alpine Eggs.
+
+Butter a shallow tin and line it with thin slices of cheese, break over
+this five eggs, being careful not to break the yolks, and season with
+salt and pepper. Grate a little cheese and chop fine a few sprigs of
+parsley, mix and sprinkle over the top, put a few bits of butter over
+it and bake in a quick oven ten minutes.
+
+
+25.--Blanquette of Chicken.
+
+One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a
+cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub
+the butter and flour smooth and put into a frying pan. Add the stock,
+milk and season with salt and pepper, stir until it boils; then add the
+chicken and stand over a moderate fire until hot. Take it from the fire
+and add the well-beaten yolks; do not let it boil after the eggs are
+added. Serve at once.
+
+
+26.--Chestnut Soup.
+
+Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
+rub off the inner skin and cook until tender in good stock, drain and
+rub them through a fine sieve. Add more stock and season with mace,
+cayenne and salt, and stir until it boils, then add 1/4 of a pint of
+cream. Serve at once.
+
+
+27.--Eels with Tartare Sauce.
+
+Cut the eels into four-inch pieces. Let them stand in boiling water for
+5 minutes, drain, season, dip in egg and bread crumbs and fry in hot
+fat. Serve with tartare sauce.
+
+
+28.--Lunch Sandwiches.
+
+Butter slightly, slices of white bread. Chop fine four stalks of celery,
+and the same quantity of cold meat. Make a mayonnaise dressing, stir it
+into the meat and celery, spread on the bread; put a plain slice of
+bread and butter on top.
+
+
+29.--Bread Dumplings.
+
+Soak stale bread in cold water for 15 minutes, then squeeze as dry as
+possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2
+tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and the
+same of sugar and sufficient flour to make of such consistence that the
+mixture will not fall apart when a small spoonful is dropped into
+boiling water. Have the water slightly salted and boiling hard. Test a
+spoonful of the mixture. When of the right consistency drop a number of
+spoonfuls at a time into the water and cook for 5 minutes. Lift out with
+a skimmer and arrange in a dish, keeping them hot over water until all
+are done.--"Table Talk," Phila.
+
+
+30.--Chopped Ham and Egg.
+
+Chop fine cold cooked ham. Toast and butter some slices of bread, spread
+the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4
+eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls
+of butter in a saucepan, pour in the beaten eggs and stir over the fire
+until thick but do not let it boil. Pour the eggs over the ham and
+serve.
+
+
+
+
+OCTOBER.
+
+
+1.--Potato Croquettes.
+
+Four mashed potatoes, season highly with pepper and salt, butter and
+chopped parsley. Beat very well. Roll into balls, egg and bread crumb
+them and fry in boiling lard.
+
+
+2.--Brown Apple Sauce for Cold Pork.
+
+Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered
+apples. Simmer gently, until tender; beat to a pulp, season with cayenne
+and serve with cold roast pork.
+
+
+3.--Cod Cutlets.
+
+Make the following sauce and simmer the fish cutlets in it. One cupful
+of stock, pepper, salt, parsley, onion, a little lemon juice and a glass
+of sherry. Thicken with browned flour. Heat the cutlets slowly, do not
+let them boil.
+
+
+4.--Crumb Griddle Cakes.
+
+Put a large cup of bread crumbs to soak in a qt. of sour milk over
+night; in the morning rub through a sieve. Add the yolks of 4 eggs, well
+beaten, 2 teaspoonfuls of soda dissolved in a little water, 1
+tablespoonful melted butter, and enough corn-meal to make it the
+consistency of ordinary griddle cakes. Add the whites of the eggs just
+before frying.
+
+
+5.--Fillets of Weakfish.
+
+Take a three lb. fish, cut off the head and tail, split the fish through
+the back and take out the bone, cut these two pieces into four or six,
+season with salt and pepper. Dip each piece into melted butter, then
+roll in crumbs and broil on both sides. Serve with tartare sauce.
+
+
+6.--Celery Sandwiches.
+
+Chop very fine a few stalks of celery, mix well with a mayonnaise
+dressing, spread on buttered bread, put two together; press and cut in
+any shape desired.
+
+
+7.--Cheese Fritters.
+
+One oz. of well boiled macaroni, cut very small, 1 large tablespoonful
+of grated cheese, 1 of cream; mix all together. Season with pepper and
+salt. Roll out puff paste very thin, cut into rounds, place some of this
+mixture on each round, double them over, egg and vermicelli them, fry a
+light brown. Serve hot.
+
+
+8.--Veal Salad.
+
+Chop cold veal very fine, season, mix well with mayonnaise dressing.
+Heap on lettuce leaves. Garnish with slices of hard boiled egg.
+
+
+9.--Fish and Rice.
+
+Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
+stewpan with a good piece of fresh butter. When hot add a teacupful of
+ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well
+together until hot. Dish and serve with pickles.
+
+
+10.--Curry of Macaroni.
+
+Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
+onion becomes of a pale straw color, then add two tablespoonfuls of
+flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a
+dash of pepper. When blended with the butter, add gradually 1 cup of
+milk and stir until smooth and boiling. Then strain over 1 cup of
+macaroni, cooked until tender in boiling salted water and then drained
+and rinsed in cold water. Reheat and serve.--Janet M. Hill in "Boston
+Cooking School Magazine."
+
+
+11.--Oyster Canapes.
+
+Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
+cracker dust, a tablespoonful of butter and 1/2 a cup of milk, season
+with salt and pepper. Stir and let the mixture simmer for a few minutes;
+pour the mixture over buttered toast and serve.
+
+
+12.--Dried Apple Cake.
+
+Soak 3 cups of dried apples over night; drain the water off and cut them
+up a little and put them over the fire with 2 cups of molasses; boil
+until thick; take off the fire and put into a bowl. Add a cup of
+shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the
+same of allspice, a cup of sweet milk; when cold a tablespoonful of
+soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs
+well beaten, added last. Grease 3 pans well and bake.
+
+
+13.--Vegetable Soup.
+
+Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
+ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
+cup of chopped potatoes, cover and cook five minutes, then add a qt. of
+boiling water and cook an hour. Mash the vegetables, add a tablespoonful
+of butter and a little chopped parsley. Season with salt and pepper.
+
+
+14.--Beef Salad.
+
+Chop very fine slices of cold roast beef, having first removed all fat;
+add six finely chopped cold potatoes, the same quantity of beets, a few
+slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.
+Mix thoroughly, and chop all together, until the whole is almost reduced
+to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato
+and lettuce leaves.
+
+
+15.--Corn-starch Cake.
+
+Beat well the whites of 4 eggs, beat the yolks, then beat them
+together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb.
+of granulated sugar and beat until light, then add the eggs and beat
+again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour;
+add a teaspoonful of baking powder and sift, stir this into the cake.
+Add the grated rind of 1/2 a lemon, bake in greased gem pans in a
+moderate oven 15 minutes.
+
+
+16.--Fried Celery.
+
+Cut it into inch lengths and boil until tender in slightly salted water,
+dip the pieces in fritter batter and fry in smoking hot fat. Garnish
+with parsley and serve with tomato sauce.
+
+
+17.--Beef a la Mode.
+
+Take a round of beef, trim off the fat, cut fat bacon into strips and
+roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the
+meat with these and rub the rest of the seasoning into the meat. Flour
+it, put in a deep pan, add a pt. of water and bake in a moderate oven.
+Baste often. Strain the gravy and if you like a little cooking wine may
+be added to the gravy. Serve hot or cold.
+
+
+18.--Potato Chowder.
+
+Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
+onion and 2 slices of bacon cut into small pieces, fry until a light
+brown. Put the potatoes, bacon and onion, a little chopped parsley, salt
+and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or
+20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter
+and flour, add to the rest and stir carefully until it boils.
+
+
+19.--A Spanish Fish Dish.
+
+Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
+clove of garlic, some Spanish red pepper and a wine-glass of tarragon
+vinegar. Lay tomatoes, cooked down to a thick purée, in a dish; lay the
+fish upon it, pour the sauce over and serve.
+
+
+20.--Stewed Celery in Brown Sauce.
+
+Cut the celery in six inch lengths, boil in salt and water, strain. Put
+1/2 a pint of soup stock or gravy on the fire and cook the celery in
+it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a
+little thickening of butter and flour. Simmer only a few minutes.
+
+
+21.--Baked Oyster Dumplings.
+
+Drain the oysters and cover with a little lemon juice. Make a light puff
+paste and cut into pieces about 4 inches square; brush them over with
+white of egg. Place upon each square 2 or 3 of the prepared oysters and
+put a little piece of butter on them. Bring the four corners of the
+paste together and fasten them with a small wooden toothpick, leaving
+the crust open between the points. Bake in the oven until a nice brown,
+take out the toothpicks and serve.
+
+
+22.--Barbacued Lobster.
+
+Cut up and chop a large lobster; add both black and cayenne pepper,
+mustard, salt, a small cup of sweet oil, two or three powdered crackers
+or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into
+a loaf and cover with bread crumbs. Bake half an hour.
+
+
+23.--Oyster Patties.
+
+Make a rich puff paste and bake it in small patty-pans. When cool turn
+out on a large dish. Stew the oysters with a few cloves, a little whole
+mace and the yolk of an egg boiled hard and grated, a little butter and
+enough oyster liquor to cover. When the oysters are cooked, set away to
+cool. When cold put two or three oysters and a little sauce in each
+patty-shell, serve with lettuce and French dressing.
+
+
+24.--Jellied Tongue.
+
+Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
+highly when it begins to thicken. Wet a mould and lay slices of tongue
+all over the bottom and sides. When it begins to set fill the centre
+with chopped chicken, hard boiled eggs, or just use tongue alone. When
+cold and firm garnish with parsley.
+
+
+25.--Dolmas (A TURKISH DISH).
+
+Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup
+boiled rice, salt and pepper, mix well. Take some cabbage leaves and put
+them into boiling water for a minute, and then roll the chopped meat
+mixture up in them like a sausage; then stew them in a little soup
+stock. Serve hot with garnish of hard boiled egg.
+
+
+26.--Harlequin Sandwiches.
+
+Butter slices of both white and Graham bread. Spread each with Neuchatel
+cheese, chop fine a few English walnuts and sprinkle over. Put a white
+and a brown slice together.
+
+
+27.--Pickled Oysters.
+
+Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of
+salt, six of whole black pepper, and a little mace. Strain the oyster
+liquor and add the above ingredients. Boil up once and pour hot over the
+oysters. Let them stand ten minutes or until cold and then put in a jar
+and cover tightly.
+
+
+28.--Calas.
+
+Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
+6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry
+quickly.
+
+
+29.--Potato Puff.
+
+Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
+melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all
+hard. Pile high on a dish; put into the oven to color and become light.
+
+
+30.--Beef Tongue (FRESH).
+
+Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
+carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of
+cooking wine, and a little water. Stew 4 hours. Strain out the
+vegetables and put in a little browned flour.
+
+
+31.--Salmon Salad.
+
+Take a qt. can of salmon, pick it over carefully, as there are a great
+many little bones. Season with salt and pepper and a little lemon juice.
+Pile neatly on a platter, arrange the tops of boiled asparagus around it
+and cover with mayonnaise dressing.
+
+
+
+
+NOVEMBER.
+
+
+1.--Turbot a la Creme.
+
+Take cold cooked bluefish, flake it and pick out the bones. Have ready
+the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a
+qt. of milk; mix very smooth; add an onion, several sprigs of parsley,
+thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;
+stirring always. Remove from the fire, add a quarter of a pound of fresh
+butter; strain through a sieve. Lay a little in the bottom of a pudding
+dish, then a layer of fish and so on until the dish is full. Sprinkle
+bread crumbs over the top. Heat and brown in the oven. Do not let it
+cook.
+
+
+2.--Oyster Fritters.
+
+Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2
+cups of flour, pinch of salt. Beat until free from lumps; add the
+oysters, and 1/2 a teaspoonful of baking powder. Mix well and drop by
+spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper
+and serve very hot.
+
+
+3.--Chops Masked with Potato.
+
+Broil 6 chops. Cover the meat part of each chop with a spoonful of
+mashed potato (which has been beaten up with 2 eggs); put into the oven
+and brown.
+
+
+4.--Cheese Pudding No. 1.
+
+Grate some cheese, mix it with half as much fine bread crumbs, add 1
+beaten egg, a little seasoning and milk enough to make a thick batter.
+Turn into a well greased dish and bake 3/4 of an hour.
+
+
+5.--Meat Pie with Potato Crust.
+
+Cut cold roast beef into thin slices, removing the fat and gristle;
+cover the bones and trimmings with cold water; add a few slices of onion
+and carrot, and a stalk of celery, if at hand; let simmer several hours;
+strain off the broth and simmer in it the slices of beef, until they are
+perfectly tender. Season with salt and pepper, and pour into a baking
+dish; cover with a round of potato crust in which there is an opening;
+bake until the crust is done (about 15 minutes).--Janet M. Hill in
+"Boston Cooking School Magazine."
+
+POTATO CRUST.--Sift together 2 cups of flour, half a teaspoonful of
+salt, and 2 level teaspoonfuls of baking powder. With the tips of the
+fingers work in half a cup of shortening, and then 1 cup of cold mashed
+potatoes; add milk to make a soft dough, turn on to the board, handle as
+little as possible and pat and roll out to fit the dish.
+
+
+6.--Indian Trifle.
+
+Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white
+Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the
+dry mixture, stir all together and continue to stir over the fire until
+the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook
+slowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of a
+cupful of shaved citron and turn into a mould or glass dish. Serve with
+a custard sauce.--"Table Talk," Phila.
+
+
+7.--Shredded Wheat Fish Balls.
+
+Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded
+biscuits rolled very fine, a pinch of white pepper, a tablespoonful of
+butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.
+Make into balls, roll in egg and shredded biscuit crumbs. Then drop in
+hot fat and fry a light brown.
+
+
+8.--Hoe Cake.
+
+Make a thin batter of corn-meal and milk, add a little melted butter,
+and a little salt. If sweet milk is used, add a teaspoonful of baking
+powder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in a
+frying pan; when hot pour in the batter till 1/2 an inch in thickness;
+when brown on one side turn. Serve hot.
+
+
+9.--Canned Salmon Salad.
+
+Take a can of salmon, pick it out carefully and arrange on lettuce
+leaves with a mayonnaise dressing.
+
+
+10.--Cheese Polenta.
+
+Cook salted corn-meal for at least an hour; turn into a baking dish and
+add a cupful of grated cheese and season with pepper. Brown in the
+oven.--"Table Talk," Phila.
+
+
+11.--Oysters a l'Indienne.
+
+Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of
+curry powder, 1 of flour, a quarter of a pint of cream, a little onion,
+and a slice of apple, chopped, half a teaspoonful of lemon juice. Stir
+all together and add the oysters. Turn into a rice border, when very
+hot, and serve.
+
+
+12.--Baked Pumpkin.
+
+Take a small pumpkin cut in half, and remove the seeds, scallop the
+edge. Put in a baking dish in the oven and bake until tender. When done
+take it out and serve at once and help just as it is.
+
+
+13.--Hot Potato Salad.
+
+Fry two slices of bacon in a pan until all the fat is fried out, then
+add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a
+platter; slice 6 hot potatoes in slices and pile in the centre; pour the
+bacon fat and vinegar over, sprinkle salt and pepper over, and chopped
+parsley. Serve with sausage.
+
+
+14.--St. Charles Indian Bread.
+
+Beat two eggs very light; mix alternately with them a pint of sour milk,
+and a pint of fine Indian meal; add a tablespoonful of melted butter, a
+teaspoonful of soda, dissolved in a little milk and added the last
+thing. Beat very hard, pour into a deep pan and bake in a quick oven.
+
+
+15.--Lobster Cream.
+
+Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;
+when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2
+teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in
+3 tablespoonfuls of cream. Pour into a buttered mould, cover with
+buttered paper and steam for an hour. Serve with a good fish sauce.
+
+
+16.--Oysters in Puff Paste.
+
+Roll out some puff paste and cut it into round pieces. Chop some
+oysters, mix them with the same amount of chopped hard boiled egg, a
+little chopped parsley and a little grated lemon peel, season with salt
+and pepper and a little pounded mace; moisten the mixture with a little
+cream and some of the oyster liquor; put a spoonful on each round of
+paste; fold over, moisten the edges and press them together. Brush over
+with the yolk of one egg and fry for fifteen minutes.
+
+
+17.--Veal Gumbo.
+
+In two tablespoonfuls of hot fat brown one chopped onion and quarter of
+a pound of fat ham cut into dice. Add 1 qt. of boiling water, 1/2 a can
+of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of
+salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a
+half longer, adding seasoning as necessary 1/2 an hour before it is
+done. Serve with a separate dish of boiled rice.--From "Table Talk,"
+Phila.
+
+
+18.--Florida Corn Cake.
+
+One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
+salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder.
+Mix all thoroughly and bake in 2 thin cakes.
+
+
+19.--Laurentian Salad.
+
+Chop fine slices of cold roast beef and the same amount each of cold
+boiled potatoes and beets, a few slices of tomatoes and a few leaves of
+lettuce. Mix well. Cover with mayonnaise dressing and garnish with
+sliced red radishes.
+
+
+20.--Beef Pot Pie.
+
+Cut into small pieces, some beef from the chuck or round, put in a
+saucepan and stew for two hours well covered; add a slice of fat pork or
+bacon, an onion, salt and pepper to taste, and thicken with flour. Line
+a deep dish with biscuit dough, pour in the beef, cover over the top
+with more of the dough. Bake in a quick oven.
+
+
+21.--Tripe Baked with Potatoes.
+
+Put into an earthen dish 1 lb. of tripe cut into small pieces and four
+chopped onions, season with salt and pepper, cover with stock or water
+and bake in a slow oven 3 hours. Thicken with a little flour, cover over
+with mashed potatoes. Brown in the oven and serve.
+
+
+22.--Roast Oysters.
+
+Scrub the shells until perfectly clean. Put into pans and set them in
+the oven. Take them out as soon as the shells begin to open, and before
+the liquor is lost. Take the upper shells off and serve on a hot
+platter.
+
+
+23.--Beefsteak and Potatoes.
+
+Put 1/2 a cup of drippings into a frying pan; let it get very hot; fry
+six potatoes in this, cut in long, thin slices. When done take out and
+drain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, a
+little onion, salt and pepper into the drippings in which the potatoes
+were fried, pour it over the steak and pile the potatoes around it.
+
+
+24.--Tomato Timbales.
+
+Stew a can of tomatoes until quite thick, season with salt, pepper and
+onion juice and put away to cool. To one cupful of this add 3
+well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds.
+Stand them in a pan of hot water in the oven and cook slowly until firm
+in the middle as a baked custard would be.--From "Table Talk," Phila.
+
+
+25.--Oyster Kromeskys.
+
+Parboil a dozen oysters in their own liquor, remove the beards, strain
+the liquor and cut up the oysters in dice; melt a tablespoonful of
+butter and 1 of flour; stir until smooth; add the oyster liquor, a
+little milk, the chopped oysters, a teaspoonful of chopped celery, a
+little nutmeg, salt and pepper. Take the saucepan off the fire, stir in
+the yolk of an egg. Garnish the dish with thin strips of well-cooked
+bacon. Serve very hot.
+
+
+26.--Chicken a la Merengo.
+
+Prepare a young chicken as for fricassee. Fry each piece in olive oil,
+add a sprig of parsley, a slice of onion, salt and pepper, and five
+mushrooms if you have them. Cook slowly about 3/4 of an hour. Serve with
+cream sauce.
+
+
+27.--Hominy Waffles.
+
+To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2
+tablespoonfuls of melted butter, sufficient flour to make a thick batter
+and 1 teaspoonful of soda.
+
+
+28.--Vermicelli Pudding.
+
+One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3
+eggs, sugar to taste. Boil the vermicelli in the milk, until it is
+quite smooth; then add the other ingredients and thicken over the fire.
+Put into a mould and steam for an hour. Serve hot with any liquid sauce.
+
+
+29.--Potatoes Gruyere.
+
+Allow 1 large potato for each person. Wash and bake in a hot oven, then
+open and scoop into a heated bowl. Mash and for each potato, add 1/2 a
+teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,
+and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes.
+Beat well, turn into a pastry bag and press out in heaps on a buttered
+pan. Brush with beaten egg yolk and brown in a quick oven.--From "Table
+Talk," Phila.
+
+
+30.--Eggs in Tomato Cases.
+
+Scoop out the centres of as many large firm tomatoes as there are people
+to serve. Drain, then sprinkle the inside of each with chopped tarragon
+(or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and
+a quarter of a teaspoonful of butter. Place in a baking pan in a hot
+oven until the eggs are set and serve very hot.--From "Table Talk,"
+Phila.
+
+
+
+
+DECEMBER.
+
+
+1.--Round of Beef, Southern Style.
+
+Take a 6 or 8 pound piece of round of beef. Heat a large skillet very
+hot, grease with a bit of fat from the meat and quickly sear and brown
+the meat on all sides. With a sharp knife cut gashes around the sides
+and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a
+deep baking dish with 3 blades of mace, 1 cupful of capers or pickled
+nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient
+claret to almost cover the meat. Cover closely and bake in a moderate
+oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy,
+season to taste and serve.--From "Table Talk," Phila.
+
+
+2.--Nut Loaf.
+
+Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of
+stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix
+well, add sufficient boiling water to moisten, cover closely and let
+stand for 10 minutes to swell. Now add another cupful of hot water and
+turn into a well-greased loaf-pan. Bake for one hour in a moderate oven
+and serve hot with a brown sauce or serve cold with mayonnaise.--"Table
+Talk," Phila.
+
+
+3.--Sweet Potato Pone No. 1.
+
+To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen
+eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of
+1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rose
+water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1
+teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2
+loaf-pans and bake for 2 hours in a moderate oven.--"Table Talk," Phila.
+
+
+4.--Breaded Sausage.
+
+Wipe the sausage and dip each piece in well-beaten egg and then in bread
+crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.
+
+
+5.--Brown Betty.
+
+Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread
+crumbs, then a layer of apple, then bits of butter; continue until the
+dish is full, having the last layer crumbs and then bits of butter. If
+the pudding is desired sweet add a sprinkling of sugar over each layer
+of apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it.
+
+
+6.--Chestnut Puree.
+
+Shell 1 qt. of chestnuts, throw them into boiling water until the brown
+skins loosen, rub them off and put the chestnuts into a saucepan with a
+qt. of stock and boil gently for half an hour; mash them through a
+colander, return them to the saucepan; add 1 tablespoonful of butter,
+salt and pepper; stir until it boils, then serve.
+
+
+7.--Roast Clams.
+
+Three dozen clams in their shells. Wash and lay them in the dripping
+pan. Put them into the oven until the shells open. Take off the top
+shell and serve in the lower one, with lemon or melted butter. Sprinkle
+salt over them.
+
+
+8.--Scalloped Oyster Plant.
+
+Scrape and cut the oyster plant into small pieces and boil until tender,
+in water with a teaspoonful of vinegar in it. When cooked, drain and put
+into a thick white sauce, to which add a little cayenne pepper and a
+very little anchovy sauce. Put this into shells and sprinkle fried bread
+crumbs over them. Heat very hot.
+
+
+9.--Steamed Indian Pudding.
+
+Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2
+teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;
+add one generous cup of grated maple sugar and 1 cup of beef suet
+chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix
+thoroughly and steam three or four hours.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+10.--Broiled Mutton and Tomato Sauce.
+
+Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a
+little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne,
+a half cup of gravy, and let them simmer gently until the tomatoes are
+tender enough to pulp. Rub the whole through a sieve. Boil for a few
+minutes and pour over some slices of mutton which have been salted and
+broiled.
+
+
+11.--Sausage Rissoles.
+
+Mash a cupful of potato, make into a paste with a little butter and
+flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn
+one half the paste over, pinch the sides together, fry in hot fat.
+
+
+12.--Boudinettes.
+
+Chop fine a little cold meat and bacon; add chopped parsley and season.
+Mash boiled potatoes, add butter and enough flour to make a paste. Line
+patty pans which have been well greased with the paste, fill with the
+chopped meat, put a piece of butter and a teaspoonful of gravy into each
+one and brown in the oven.
+
+
+13.--Eggs Cupped.
+
+Butter 4 teacups, sprinkle them with chopped parsley, add a little
+pepper and salt, and into each one break an egg. Cover with bread crumbs
+and set them in a saucepan of boiling water for about 5 minutes. Turn
+out carefully on buttered toast.
+
+
+14.--Polish Salad.
+
+Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs,
+boiled beets and an onion and pickled cucumber. Arrange lettuce leaves
+on a platter. Mix the chopped ingredients with a good French dressing.
+Heap on the lettuce leaves and ornament with a few slices of hard boiled
+egg and parsley.
+
+
+15.--Baked Spanish Onions.
+
+Put the onions in a pan in the oven and bake 4 hours. They will blacken
+on the outside, but that does not matter; when they begin to shrink try
+them with a knitting-needle, and if quite tender strip off the skin. Add
+a little butter, pepper and salt on top and set into the oven again for
+a few minutes.
+
+
+16.--Codfish with Potato Border.
+
+Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper
+and a cup of milk, beat well and pile in a circle on a round platter.
+Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2
+tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls
+of hot milk and a little onion. Stir well, add the fish, cook for
+fifteen minutes. Turn into the potato circle. Serve hot.
+
+
+17.--Scotch Broth.
+
+Wash and clean a sheep's head and soak for 2 hours. Put it in a deep
+saucepan with just enough water to cover it. When the head is thoroughly
+heated, add 2 qts. of water and boil for 2 hours. Take out the head and
+remove the meat from the bones. Put back the bones into the saucepan
+with an onion, a bunch of sweet herbs, salt and pepper. Simmer another
+hour. Chop the meat into small pieces and add it to the soup ten minutes
+before serving.
+
+
+18.--Oyster Stew No. 1.
+
+Strain the juice from the oysters; let it come to a boil; remove the
+scum, rinse the oysters in cold water, add them to the liquor, with a
+cup of cream, small piece of butter and pepper and salt to taste. Serve
+the oysters on slices of hot buttered toast.
+
+
+19.--Sweet Rice Balls.
+
+Wash thoroughly 1 scant cupful of rice in cold water, put in a double
+boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful
+of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten
+yolk of an egg. When cold mould into small balls, pressing into the
+centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs
+and fry in smoking hot fat. Drain and roll in powdered sugar before
+serving.--From "Table Talk," Phila.
+
+
+20.--Stewed Eels.
+
+Skin and cut the eels into 2 inch pieces, cover with boiling water, add
+a tablespoonful of vinegar and simmer for 10 minutes; drain. In a
+saucepan melt 1 tablespoonful of butter and add 2 of flour, mix well;
+when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a
+little parsley, salt and pepper. Cook the eels gently in this for 1/2 an
+hour. When done, dish the eels and pour the sauce over.
+
+
+21.--Beef Roll.
+
+1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop
+the meat fine, season. Beat the eggs well and add to the meat; when well
+mixed, roll it up closely, put into a dripping pan and bake an hour. To
+be eaten cold.
+
+
+22.--Turnip Cream Soup.
+
+1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
+when tender rub through a sieve, return this to the fire, thicken with 2
+tablespoonfuls of butter and 2 of flour, season with salt and pepper;
+beat in an egg and serve.
+
+
+23.--Oyster Croquettes.
+
+Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine.
+Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a
+tablespoonful of butter, a little onion juice, the beaten yolks of 2
+eggs. Mix all well together, shape into croquettes and fry.
+
+
+24.--Sweet Potato Pone No. 2.
+
+Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3
+cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful
+each of preserved ginger and candied orange peel cut fine, 2
+tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1
+tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all
+well together, turn into a deep buttered earthen dish and bake slowly in
+a moderate oven for from 2 to 3 hours, according to thickness. When done
+a knife blade run down to the bottom of the dish will come out clean.
+Serve hot, cutting in thick slices. It can be reheated 2 or 3 times if
+necessary. This recipe is said to be over 200 years old.--"Table Talk,"
+Phila.
+
+
+25.--Baked Turnips.
+
+Half boil 6 turnips, cut them in slices, butter a pudding dish, put in
+the turnips, add a little milk, season with salt and pepper, cover the
+top with bread crumbs and grated cheese. Bake until golden brown.
+
+
+26--Oyster Stew No. 2.
+
+Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum,
+throw in the oysters, add 2 tablespoonfuls of butter, salt and pepper.
+When the edges curl they are done. Serve with small crackers and celery.
+
+
+27.--Apple Griddle Cakes.
+
+Put 1 cup _finely_ chopped apple in 1 qt. of any griddle batter; stir
+well to keep the apple evenly distributed.
+
+
+28.--Turkey and Sausage Scallop.
+
+Butter a pudding dish and fill with alternate layers of cold minced
+turkey and cooked minced and cold sausage meat, seasoning slightly as
+you go. The sausage will supply nearly all the seasoning you wish. Pour
+in as much gravy or weak stock as the dish will hold; let it soak in for
+a few minutes and cover with a mush of bread crumbs, peppered, salted
+and soaked in cream or milk, then beaten smooth with an egg and a
+tablespoonful of butter melted. It should be half an inch thick. Cover
+and bake for 1/2 an hour, then uncover and brown. Serve at once, as the
+crust will soon fall.--From "The National Cook Book," by Marion Harland
+and Christine Terhune Herrick.
+
+
+29.--Rice Johnny Cake.
+
+Take 2 cups of boiled rice and mix with a little cold milk, a little
+salt and flour enough to hold it together. Spread it a quarter of an
+inch thick on flat tin sheets, and brown it in front of the fire or put
+it in the oven. When brown butter it and cut in square slices and serve
+very hot.
+
+
+30.--Cheese Pudding No. 2.
+
+Mix well together 1/2 a pint of bread crumbs, a little thyme and
+parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a
+few slices of cheese broken up in small pieces, 2 ozs. of butter
+dissolved in a pint of warm milk and two raw eggs beaten well. Let this
+soak for 1/2 an hour. Bake in a slow oven. Cover the top with a plate
+until half done, then remove it and brown the pudding. Bake an hour and
+a half.
+
+
+31--Pease Pudding.
+
+Wash and soak 1-1/2 cupfuls of dried green peas over night. Put on in a
+kettle of cold water with 1 teaspoonful of salt and simmer slowly until
+very tender, drain and rub through a sieve, then set aside until cold.
+Season highly with salt and pepper, add 2 well-beaten eggs, turn into a
+floured pudding cloth, drop into salted boiling water and boil hard for
+an hour. Turn out on a hot dish and serve with butter.--"Table Talk,"
+Phila.
+
+
+
+
+INDEX.
+
+
+  A Box of Chestnuts, 16.
+
+  Alpine Eggs, 106.
+
+  Anchovy Canapés, 58.
+
+  Angels on Horseback, 59.
+
+  Apple Griddle Cake, 142.
+
+  A Pretty Salad, 104.
+
+  A Spanish Fish Dish, 116.
+
+  Asparagus a l'Indienne, 67.
+    in Rolls, 47.
+    Omelet, 60.
+    Salad, 49.
+
+
+  Baked Beans and Tomato Salad, 8.
+
+  Baked Celery, 10.
+    Cheese and Rice, 53.
+    Oyster Dumpling, 117.
+    Pumpkin, 125.
+    Rice Cake, 21.
+    Spanish Onions, 137.
+    Turnips, 141.
+
+  Banana Croquettes, 98.
+
+  Barbacued Lobster, 117.
+
+  Barley Stew, 11.
+
+  Bean Croquettes, 22.
+
+  Beef à la Mode, 115.
+    Bubble and Squeak, 58.
+    Collops, 60.
+    Cutlets, 38.
+    Potpie, 128.
+    Ragout, 5.
+    Rissoles, 62.
+    Roll, 139.
+    Salad, 114.
+    Tongue (Fresh), 120.
+
+  Beefsteak and Kidney Pudding, 31.
+
+  Beefsteak and Potatoes, 129.
+
+  Beet Salad, 57.
+
+  Beignets Soufflés, 61.
+
+  Benton Beef, 71.
+
+  Blanquette of Chicken, 107.
+
+  Boiled Cucumber Salad, 80.
+    Partridge with Celery Sauce, 98.
+
+  Bologna Sandwich, 23.
+
+  Boston Cookies, 100.
+
+  Boudinettes, 136.
+
+  Bread Dumplings, 108.
+    Omelet, 11.
+
+  Breaded Ham Sauté, 23.
+    Sausage, 133.
+
+  Breast of Lamb Broiled, 33.
+
+  Broiled Beef and Mushroom Sauce, 15.
+    Live Lobster, 45.
+    Mutton and Tomato Sauce, 135.
+    Sweetbreads, 14.
+
+  Brown Apple Sauce for Cold Pork, 110.
+    Betty, 134.
+
+  Browned Potato Purée, 40.
+
+  Buttered Lobster, 41.
+    Shrimps, 88.
+
+
+  Calas, 119.
+
+  Calf's Brains on Toast, 76.
+    Liver Fried in Crumbs, 11.
+
+  Canned Salmon Salad, 124.
+
+  Carolina Philpes, 13.
+
+  Cauliflower au Gratin, 73.
+    Salad, 90.
+    with Cheese, 83.
+
+  Celery au Gratin, 98.
+    Sandwiches, 111.
+
+  Cerkestal (Turkish), 42.
+
+  Champignons en Caisse, 51.
+
+  Cheese Fondue No. 1, 37.
+    Fondue No. 2, 46.
+    Fritters, 111.
+    Polenta, 124.
+    Pudding No. 1, 122.
+    Pudding No. 2, 143.
+    Ramequins, 2.
+    Scallop, 56.
+    Straws, 104.
+    Timbales, 59.
+    and Tomato Rarebit, 21.
+
+  Cherry Fritters, 75.
+    Salad, 75.
+
+  Chestnut Purée, 134.
+    Soup, 107.
+
+  Chicken à la Merengo, 130.
+    Creams, 1.
+    Cutlets, 4.
+    Fritters, 20.
+    in Celery Sauce, 18.
+    Pie (Concord Style), 49.
+    Salad, 97.
+    Short-cake, 67.
+
+  Chicola, 88.
+
+  Chocolate Cream, 96.
+
+  Chopped Ham and Egg, 109.
+
+  Chops Masked with Potato, 122.
+
+  Cinnamon Wafers, 104.
+
+  Clams Sautéd and Creamed, 37.
+
+  Clam Chowder, 63.
+
+  Clam Pie No. 1, 34.
+    Pie No. 2, 45.
+
+  Coburg Pudding, 102.
+
+  Cocoanut Ice Cream, 5.
+
+  Cod Cutlets, 110.
+
+  Codfish Hash, 24.
+    with Potato Border, 137.
+    Puffs, 55.
+
+  Coffee Fritters, 27.
+
+  Cold Duck and Chestnut Border, 20.
+
+  Cold Slaw, 89.
+
+  Collared Head, 35.
+
+  Corn Chowder, 90.
+    Fritters, 101.
+
+  Corn-meal Puffs, 95.
+
+  Corn Omelet, 91.
+    Pudding, 89.
+
+  Corn-starch Cake, 114.
+
+  Crab Salad, 68.
+
+  Cracker Custard, 25.
+
+  Cream of Chicken Sandwich, 82.
+
+  Creamed Corned Beef, 12.
+
+  Crême de Fromage, 72.
+
+  Crescent Croquettes, 33.
+
+  Crumb Griddle Cakes, 111.
+
+  Curried Fowl, 32.
+    Hare, 17.
+    Lobster, 70.
+    Rice, 6.
+
+  Curry of Lobster, 50.
+    of Macaroni, 112.
+    Sandwiches, 6.
+
+  Cucumber and Lobster Salad, 83.
+
+  Cucumber Salad, 89.
+
+
+  Deviled Cheese, 48.
+
+  Dolmas (a Turkish Dish), 118.
+
+  Dormers, 38.
+
+  Dried Apple Cake, 113.
+
+  Dutch Sauce and Cold Meat, 82.
+
+
+  Eels with Tartare Sauce, 107.
+
+  Egg Sandwiches, 95.
+
+  Eggs Cupped, 136.
+    in Tomato Cases, 131.
+    on Rice, 9.
+    Stuffed with Sardines, 93.
+
+  English Bread Pudding, 36.
+    Monkey, 42.
+    Muffins, 7.
+
+
+  Fig Ice Cream, 18.
+    Sandwich, 79.
+
+  Fillets of Weakfish, 111.
+
+  Finnan-haddie, 28.
+
+  Fish Chowder, 19.
+    and Rice, 112.
+    Salad, 72.
+
+  Florida Corn Cake, 127.
+
+  Franklin Eggs, 73.
+
+  French Bean Omelet, 50.
+
+  Frenchman's Pie, 85.
+
+  French Omelet, 2.
+    Toast, 56.
+
+  Friars' Eggs, 66.
+
+  Fricadelles, 93.
+
+  Fried Bananas, 61.
+    Celery, 115.
+    Corn-meal Gems, 69.
+    Green Tomatoes, 80.
+    Lobster, 68.
+    Whitebait, 43.
+
+  Frozen Pudding, 81.
+
+
+  Gatineau Trout (Baked), 105.
+
+  German Prune Cake, 38.
+    Way of Cooking Chicken, 33.
+
+  Grape Fruit Salad, 47.
+
+  Guava and Cheese Sandwiches, 79.
+
+
+  Haddock Roes and Bacon, 7.
+
+  Halibut Réchauffé, 26.
+
+  Ham and Asparagus, 76.
+    Canapés, 94.
+    Sandwich, 93.
+
+  Harlequin Sandwiches, 119.
+
+  Herring Roes on Toast, 1.
+
+  Hoe Cake, 124.
+
+  Hominy Waffles, 130.
+
+  Horseshoe Cakes, 83.
+
+  Hot Ham Sandwiches, 66.
+    Pot, 31.
+    Potato Salad, 125.
+
+  Hungarian Chicken, 22.
+    Patties, 44.
+
+
+  Indian Trifle, 123.
+
+  Italian Asparagus, 75.
+
+
+  Jambalayah, 54.
+
+  Jellied Chicken, 54.
+    Tongue, 118.
+    Veal, 102.
+
+
+  Kedgéree, 52.
+
+  Kidney Omelet, 48.
+
+  Kornlet Omelet, 15.
+
+
+  Laplander Cakes, 93.
+
+  Laurentian Salad, 127.
+
+  Lettuce Sandwiches, 84.
+
+  Liver and Onions, 14.
+    Rolls, 16.
+
+  Loaf Corn Bread, 5.
+
+  Lobster à la Mode Française, 56.
+    Cream, 126.
+    Creams, 35.
+    Fritanella, 84.
+    in a Chafing Dish, 67.
+    Patties, 32.
+    Salad, 81.
+    Sandwiches, 88.
+    (Southern way), 55.
+
+  Lunch Sandwiches, 108.
+
+
+  Maple Sugar Tea Biscuit, 103.
+
+  Maple Sugar Sandwiches, 101.
+
+  Meat Pie with Potato Crust, 122.
+
+  Minced Collops, 32.
+    Veal and Macaroni, 8.
+
+  Mock Crabs, 87.
+
+  Moulded Chopped Meat, 99.
+
+  Mushroom Toasts, 82.
+
+  Mutton Custard, 46.
+    Kidneys, 30.
+    Stew with Canned Peas, 65.
+
+
+  Newport Tea Cakes, 68.
+
+  Normandy Shrimps, 78.
+
+  Nut Loaf, 132.
+
+
+  Oatmeal Bread, 47.
+
+  Okra and Corn Fricassee, 80.
+
+  Onion Soufflé, 21.
+    Soup, 34.
+
+  Orange Marmalade Sandwiches, 72.
+    Salad, 3.
+
+  Oysters à l'Indienne, 125.
+    in Puff Paste, 126.
+    with Madeira Sauce, 20.
+
+  Oyster Canapés, 113.
+    Chartreuse, 29.
+    Croquettes, 140.
+    Fritters, 121.
+    Kromeskys, 129.
+    Loaf, 14.
+    Patties, 118.
+    Potpie, 3.
+    Stew No. 1, 138.
+    Stew No. 2, 141.
+
+
+  Parmesan Fritters, 70.
+    Puffs, 50.
+
+  Pea-pod Soup, 91.
+
+  Pease Pudding, 143.
+
+  Philadelphia Relish, 61.
+
+  Pickled Oysters, 119.
+    Salmon, 100.
+
+  Planked Shad, 59.
+
+  Polish Salad, 137.
+
+  Potatoes au Gratin, 30.
+    Gruyere, 131.
+
+  Potato Balls, 23.
+    Border with Meat Filling, 88.
+    Chowder, 116.
+    Cooked in Stock, 62.
+    Croquettes, 110.
+    and Meat Turnovers, 40.
+    and Meat Puff, 51.
+    Puff, 120.
+    Salad, 92.
+    Soufflé, 65.
+    Stew, 24.
+
+  Potted Beef, 13.
+    Chicken, 96.
+
+  Purée of Dried Beans, 57.
+
+
+  Rhubarb Puffs, 74.
+
+  Rice and Apples, 99.
+    Balls, 55.
+    Border with Creamed Fish, 71.
+    Johnny-cake, 143.
+    Moulds, 7.
+    Waffles, 87.
+
+  Roast Clams, 134.
+    Oysters, 128.
+    Pigeon with Bread Sauce, 28.
+
+  Round of Beef (Southern style), 132.
+
+
+  Salade a la Russe, 91.
+
+  Sally Lunn, 84.
+
+  Salmon Salad, 120.
+
+  Saratoga Corn Cake, 34.
+
+  Sardine Sandwiches, 78.
+
+  Sausage Rissoles, 136.
+
+  Savory Toast, 94.
+    Trifles, 90.
+    Tomatoes, 73.
+
+  Scalloped Corn, 86.
+    Oyster Plant, 135.
+    Tongue, 95.
+
+  Scotch Broth, 138.
+    Collops, 2.
+    Eggs, 69.
+
+  Scrambled Eggs with Shad Roes, 17.
+
+  Shad Roe Croquettes, 42.
+
+  Shredded Wheat Biscuit and Apples, 78.
+    Wheat Fish Balls, 124
+
+  Shrewsbury Cakes, 92.
+
+  Shrimp Salad, 12.
+
+  Soufflé Biscuit, 19.
+
+  Southern Corn Pone, 105.
+
+  Spanish Buns, 97.
+    Potatoes, 69.
+    Rice, 63.
+
+  Spider Cake, 44.
+
+  Spring Salad, 77.
+
+  Squash Bread, 43.
+    Griddle Cakes, 54.
+
+  St. Charles Indian Bread, 126.
+
+  Steamed Indian Pudding, 135.
+
+  Stewed Blackfish, 106.
+    Breast of Lamb, 1.
+    Celery and Brown Sauce, 116.
+    Eels, 139.
+    Kidney with Macaroni, 66.
+    Steak and Oyster Sauce, 10.
+    Trout, 53.
+
+  Strawberry Jelly, 77.
+    Puffs, 81.
+
+  Stuffed Egg-plant, 101.
+    Fillets of Flounders, 64.
+
+  Sugared Sweet Potatoes, 25.
+
+  Sweetbread Salad, 58.
+
+  Sweet Potato Pone No. 1, 133.
+
+  Sweet Potato Pone No. 2, 140.
+
+  Sweet Rice Balls, 139.
+
+
+  Tapioca Soup, 6.
+
+  Toad in a Hole, 12.
+
+  Tomato Croquettes, 9.
+    Croutes, 41.
+    Ice Salad, 76.
+    Jelly Salad, 37.
+    Salad, 103.
+    Timbales, 129.
+
+  Tongue Toast, 69.
+    Squares, 103.
+
+  Tripe Baked with Potatoes, 128.
+
+  Turbot à la Crême, 121.
+
+  Turkey and Sausage Scallop, 142.
+
+  Turnip Cream Soup, 140.
+
+
+  Valentia Rice, 105.
+
+  Veal and Ham Patés, 48.
+    Eggs in a Nest à la Turin, 52.
+    Gumbo, 127.
+    Loaf, 79.
+    Mould, 26.
+    Rissoles, 94.
+    Salad, 112.
+    and Tomato Salad, 68.
+
+  Vegetable Soup, 114.
+
+  Vermicelli Pudding, 130.
+
+
+  Waldorf Salad, 62.
+
+  Walnut Salad No. 1, 47.
+    Salad No. 2, 71.
+
+  Western Balls, 36.
+
+  Wigs, 72.
+
+
+  Yorkshire Pork Pie, 27.
+
+
+  Zephyr Eggs, 36.
+
+  Zephyrs, 43.
+
+
+
+
+
+End of the Project Gutenberg EBook of 365 Luncheon Dishes, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK 365 LUNCHEON DISHES ***
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+<!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 365 Luncheon Dishes, by Unknown
+    </title>
+    <style type="text/css">
+/*<![CDATA[  XML blockout */
+<!--
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+    pre      {font-size: 8pt;}
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+
+<pre>
+
+The Project Gutenberg EBook of 365 Luncheon Dishes, 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: 365 Luncheon Dishes
+       A Luncheon Dish for Every Day in the Year
+
+Author: Anonymous
+
+Release Date: January 21, 2008 [EBook #24384]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK 365 LUNCHEON DISHES ***
+
+
+
+
+Produced by Annie McGuire and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/American Libraries.)
+
+
+
+
+
+
+</pre>
+
+
+<div class="transnote">
+<p>
+Transcriber's Note: Inconsistencies in spelling have
+been retained. In particular, certain words are used
+with accents in the index, but not in the main body.<br />
+</p>
+</div>
+
+<h2>365 Luncheon Dishes</h2>
+
+<h3>A Luncheon Dish for every day</h3>
+<h3>in the year</h3>
+
+<h4>Selected from</h4>
+
+<h4>MARION HARLAND, CHRISTINE TERHUNE</h4>
+<h4>HERRICK, BOSTON COOKING SCHOOL</h4>
+<h4>MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING,</h4>
+<h4>AND OTHERS.</h4>
+
+<div class="figcenter" style="width: 100px;">
+<img src="images/i001.jpg" width="100" height="95" alt="" title="" />
+</div>
+
+<h4>PHILADELPHIA</h4>
+<h4>GEORGE W. JACOBS &amp; CO</h4>
+<h4>PUBLISHERS</h4>
+
+<h4>Copyright, 1902, by</h4>
+<h4>George W. Jacobs &amp; Company,</h4>
+<h4><i>Published September, 1902</i></h4>
+<p><span class='pagenum'><a name="Page_1" id="Page_1">[Pg 1]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="JANUARY" id="JANUARY"></a>JANUARY.</h2>
+
+<h4>1.&mdash;Stewed Breast of Lamb.</h4>
+
+<p>Cut a breast of lamb into small pieces, season, and stew until tender in
+enough gravy to cover the meat. Thicken the sauce, flavor with a
+wine-glass of wine, pile in the centre of a platter and garnish with
+green peas.</p>
+
+<h4>2.&mdash;Chicken Creams.</h4>
+
+<p>Chop and pound &frac12; a lb. of chicken and 3 ozs. of ham; pass this through
+a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and &frac12; a pint
+of cream, which must be whipped; season with pepper and salt. Mix all
+lightly together, put into oiled moulds and steam fifteen minutes, or if
+in one large mould half an hour.</p>
+
+<h4>3.&mdash;Herring's Roes on Toast.</h4>
+
+<p>Have rounds of toast buttered and seasoned with salt and pepper, on each
+<span class='pagenum'><a name="Page_2" id="Page_2">[Pg 2]</a></span>piece place &frac12; the soft roe of a herring which has been slightly fried
+and on the top of this a fried mushroom. Serve very hot.</p>
+
+<h4>4.&mdash;French Omelet.</h4>
+
+<p>For a very small omelet beat 2 whole eggs and the yokes of two more
+until a full spoonful can be taken up. Add 3 tablespoonfuls of water,
+&frac14; of a teaspoonful of salt, and a dash of pepper, and when well mixed
+turn into a hot omelet pan, in which a tablespoonful of butter has been
+melted, lift the edges up carefully and let the uncooked part run under.
+When all is cooked garnish with parsley.</p>
+
+<h4>5.&mdash;Cheese Ramequins.</h4>
+
+<p>Melt 1 oz. of butter, mix with &frac12; oz. of flour, add &frac14; of a pint of
+milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
+in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
+Mix in lightly and put in cases. Bake a quarter of an hour.</p>
+
+<h4>6.&mdash;Scotch Collops.</h4>
+
+<p>Cut cold roast veal into thin slices, and dust over them a little mace,
+<span class='pagenum'><a name="Page_3" id="Page_3">[Pg 3]</a></span>nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
+dish and make a gravy by adding 1 tablespoonful of flour, &frac14; of a pint
+of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
+juice, &frac14; of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
+and 1 of sherry. Let boil up once and pour over the meat. Garnish with
+lemon and parsley.</p>
+
+<h4>7.&mdash;Orange Salad.</h4>
+
+<p>Slice 3 sweet oranges, after removing the skin and pith, make a dressing
+with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
+a pinch of salt. Serve on lettuce leaves.</p>
+
+<h4>8.&mdash;Oyster Potpie.</h4>
+
+<p>Scald one quart of oysters in their own liquor. When boiling take out
+the oysters and keep them hot. Stir together a tablespoonful of butter
+and two of flour, and moisten with cold milk. Add two small cups of
+boiling water to the oyster liquor, season with salt and pepper, and
+stir in the flour mixture, and let it cook until it thickens like cream.
+Make a light biscuit dough and cut out with a thimble. Drop these into
+the<span class='pagenum'><a name="Page_4" id="Page_4">[Pg 4]</a></span> boiling mixture, cover the saucepan and cook until the dough is
+done. Put the oysters on a hot dish and pour biscuit balls and sauce
+over them.</p>
+
+<h4>9.&mdash;Chicken Cutlets.</h4>
+
+<p>Chop cold chicken fine; season with onion-juice, celery salt, pepper,
+and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
+Heat this (with a bit of soda stirred in) in a saucepan, and thicken
+with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
+when the cream is scalding. Cook one minute, put in the seasoned
+chicken, and cook until smoking hot. Beat two eggs light; take the
+boiling mixture from the fire and add gradually to these. Pour into a
+broad dish or agate-iron pan and set in a cold place until perfectly
+chilled and stiff. Shape with your hands, or with a cutter, into the
+form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
+ice an hour or two and fry in deep boiling fat. Send around white sauce
+with them.&mdash;From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.<span class='pagenum'><a name="Page_5" id="Page_5">[Pg 5]</a></span></p>
+
+<h4>10.&mdash;Cocoanut Ice Cream.</h4>
+
+<p>Put 1 pint of milk over the fire in a double boiler with the grated
+yellow rind of a lemon and three well-beaten eggs. Stir until the
+mixture begins to thicken. Remove from the fire; add a cup and a half of
+sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the
+custard is cold, add the lemon juice and freeze.</p>
+
+<h4>11.&mdash;Loaf Corn Bread.</h4>
+
+<p>Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
+salt, and 2 of baking powder. Beat together 3 eggs until thick and
+light. Add 2&frac12; cupfuls of milk and stir into the dry mixture, adding 2
+tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and
+beating well until the batter is smooth. Grease the pans well, or it
+will stick. Have the batter a little more than 2 inches deep in the pans
+and bake in a hot oven for about half an hour.&mdash;"Table Talk," Phila.</p>
+
+<h4>12.&mdash;Beef Ragout.</h4>
+
+<p>Cut cold roast beef into large slices. Put it into a saucepan with 2
+slices of onion,<span class='pagenum'><a name="Page_6" id="Page_6">[Pg 6]</a></span> salt and pepper. Pour over it &frac12; a pt. of boiling
+water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.</p>
+
+<h4>13.&mdash;Curried Rice.</h4>
+
+<p>Boil 1 cup of rice rapidly for half an hour, drain in a colander and
+stand in the oven for a few minutes to dry out the rice. Put 2
+tablespoonfuls of butter and a slice of onion into a saucepan. Stir
+until the onion is a golden brown, add a tablespoonful of flour. (Take
+out the slice of onion.) Stir until smooth, then add a teaspoonful of
+curry powder, bring to a boil, add salt. Pour over the rice and serve
+hot.</p>
+
+<h4>14.&mdash;Tapioca Soup.</h4>
+
+<p>One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
+little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1
+tablespoonful of butter, a small piece of mace, salt and pepper. Wash
+and soak the tapioca over night. Cook it in the broth for an hour. Cook
+milk, onion, mace and celery together for 15 minutes, then strain into
+the tapioca and broth; add the butter, salt and pepper.<span class='pagenum'><a name="Page_7" id="Page_7">[Pg 7]</a></span></p>
+
+<h4>15.&mdash;Haddock Roes and Bacon.</h4>
+
+<p>Haddock roes are much cheaper than shad roes, and are very nice prepared
+in this way. Soak for an hour in water and lemon juice, then parboil in
+salt and water for ten minutes. Fry brown in a little lard and butter
+mixed. Fry the bacon in a separate pan until brown, remove from the pan
+and put it in the oven for a few minutes to crisp it. Put the roes in
+the centre of a hot platter and garnish the bacon around it.</p>
+
+<h4>16.&mdash;Rice Moulds.</h4>
+
+<p>Wash a teacupful of rice in several waters, put it into a saucepan and
+just cover with cold water, and when it boils, add two cupfuls of milk,
+and boil until it becomes dry; put it into a mould and press it well.
+When cold serve with a garnish of preserves around it or with a boiled
+custard.</p>
+
+<h4>17.&mdash;English Muffins.</h4>
+
+<p>Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
+&frac14; of a yeast cake, a teaspoonful of salt and three cups of flour, beat
+well, cover and let rise about two<span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span> hours. When light, add sufficient
+flour to make a soft dough; work lightly and divide into small balls;
+put each one into a well-greased muffin ring and let rise again. Then
+bake on a hot griddle. When ready to eat tear them open and butter.</p>
+
+<h4>18.&mdash;Minced Veal and Macaroni.</h4>
+
+<p>Mince &frac34; of a lb. of cold veal and 3 ozs. of ham, wet with 1
+tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
+quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould
+and line it with some boiled macaroni. Mix more macaroni with the veal
+mixture, fill the mould, put a plate on it and steam for &frac12; an hour.
+Turn out carefully, pour a good brown gravy <i>around</i> it.</p>
+
+<h4>19.&mdash;Baked Beans and Tomato Salad.</h4>
+
+<p>Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
+oil and a dash of paprika. Add salt, if the beans have not been
+seasoned. The oil and vinegar will not unite perfectly. Pour gradually
+over a pint of cold baked beans such portions of the dressing as they
+will absorb, toss together<span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span> and arrange on a serving dish. Make a border
+of sliced tomatoes around the beans and over these pour the rest of the
+dressing.&mdash;Janet Hill in "Boston Cooking School Magazine."</p>
+
+<h4>20.&mdash;Tomato Croquettes.</h4>
+
+<p>Stew together for 20 minutes &frac12; a can of tomatoes, 1 tablespoonful of
+chopped onion, 1 sprig of parsley, &frac12; a bay leaf, 4 cloves and enough
+salt and pepper to season highly. Rub through a sieve. In a clean
+saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
+of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
+minutes. Take from the fire and set aside until cold. Flour the hands
+and carefully mould into small croquettes. Dip each into slightly beaten
+egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
+the dipping and rolling in crumbs. Fry at once in very hot fat and drain
+on unglazed paper.&mdash;"Table Talk," Phila.</p>
+
+<h4>21.&mdash;Eggs on Rice.</h4>
+
+<p>Cover a platter an inch deep with hot well-boiled rice, to which has
+been added 1 table<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span>spoonful of melted butter. On this serve six
+well-poached eggs. Garnish with parsley.</p>
+
+<h4>22.&mdash;Baked Celery.</h4>
+
+<p>Parboil a bunch of celery, using only the stalks; cut into two inch
+lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of
+butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into
+1 qt. of veal stock and pour it over the celery, cover with grated bread
+crumbs and dust the top with grated cheese.</p>
+
+<h4>23.&mdash;Stewed Steak and Oyster Sauce.</h4>
+
+<p>Wash 1 pt. of small oysters in a little water, drain into a saucepan and
+put this water on to heat. As soon as it comes to a boil skim and set
+back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put
+in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift
+1 tablespoonful of flour into the butter, stir until browned. Add the
+oyster liquor and boil 1 minute, season; put back the steak, cover and
+simmer &frac12; an hour, then add the oysters and 1 tablespoonful lemon
+juice. Boil for 1 minute and serve.<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span></p>
+
+<h4>24.&mdash;Barley Stew.</h4>
+
+<p>Cut &frac12; a lb. of cold meat into dice; wash &frac14; of a cupful of barley,
+chop 2 onions very fine, put all into a saucepan and dredge with flour,
+season with salt and pepper. Add a qt. of water and simmer about 2
+hours. Pare and slice 5 potatoes, add them to the stew and simmer an
+hour longer.</p>
+
+<h4>25.&mdash;Bread Omelet.</h4>
+
+<p>Beat 3 eggs separately. To the yolks add &frac12; a cup of milk, pinch of
+salt, pepper and &frac12; a cup of bread crumbs. Cut into this very carefully
+the well beaten whites; mix lightly. Put 1 tablespoonful of butter into
+a frying pan; and as soon as it is hot turn in the mixture. Set it over
+a good fire, being careful not to burn. When half done, set the pan in
+the oven for a few minutes to set the middle of the omelet. Turn onto a
+hot platter and serve.</p>
+
+<h4>26.&mdash;Calf's Liver Fried in Crumbs.</h4>
+
+<p>Wash and parboil slices of liver, then roll each piece, in crumbs, then
+in beaten egg, then in crumbs again. Fry in hot lard.<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span></p>
+
+<h4>27.&mdash;Toad in a Hole.</h4>
+
+<p>Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking
+dish. Beat 2 eggs very light, add to it 1 pint of milk and pour it
+gradually into 6 tablespoonfuls of flour, beating all the time. Strain,
+add salt and pepper and pour it over the meat. Bake an hour and serve at
+once.</p>
+
+<h4>28.&mdash;Shrimp Salad.</h4>
+
+<p>Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
+dressing.</p>
+
+<h4>29.&mdash;Creamed Corn Beef.</h4>
+
+<p>Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
+this &frac14; of a cup each of butter and flour creamed together, let cook 15
+minutes, stirring until thickened and then occasionally add a dash of
+paprika and strain over 1 pt. of cold cooked corn beef, cut into cubes.
+Turn into a pudding dish and cover with half a cup of cracker crumbs,
+mixed with 3 tablespoonfuls of melted butter. Set into the oven to
+reheat and brown the crumbs.&mdash;Janet M. Hill in "Boston Cooking School
+Magazine."<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span></p>
+
+<h4>30.&mdash;Potted Beef.</h4>
+
+<p>Take the outside slices left from boiled or braised beef, cut up into
+small pieces and pound it thoroughly with a little butter in a mortar;
+add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
+jelly glasses, pour a coating of clarified butter over the top. Cover
+with paper until wanted.</p>
+
+<h4>31.&mdash;Carolina Philpes.</h4>
+
+<p>One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
+with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
+egg, very light, and stir in. Bake on a shallow tin plate, split and
+butter while hot.<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="FEBRUARY" id="FEBRUARY"></a>FEBRUARY.</h2>
+
+<h4>1.&mdash;Oyster Loaf.</h4>
+
+<p>Take a loaf of bread, cut off the crusts, dig out the centre, making a
+box of it, brush it all over with melted butter and put into the oven to
+brown. Fill with creamed oysters, cover the top with fried bread crumbs,
+put into the oven for a minute and serve. Garnish with parsley.</p>
+
+<h4>2.&mdash;Broiled Sweetbreads.</h4>
+
+<p>For these use veal sweetbreads. Wash and parboil them and cut in half
+lengthwise. When cold, season with salt and pepper, and pour over them a
+little melted butter. Broil over a clear fire about 5 minutes. Serve
+with melted butter and chopped parsley poured over them.</p>
+
+<h4>3.&mdash;Liver and Onions.</h4>
+
+<p>Take 1 lb. of liver, cover it with boiling<span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span> water and let it stand for
+five minutes, then cut it into dice. Into a frying pan put 3 slices of
+fat bacon and fry. When the fat is fried out add the liver and 4 onions,
+sliced thin; cook until done. Add a tablespoonful of flour, salt, and
+pepper. Mix well and serve.</p>
+
+<h4>4.&mdash;Broiled Beef and Mushroom Sauce.</h4>
+
+<p>Stew &frac12; a can of mushrooms in 1 oz. of butter, salt, and cayenne
+pepper. Have ready mashed potatoes. Put them in a mound in the centre of
+a hot dish; make a hole in the centre, pour in the mushrooms, lay
+against the outside of the mound slices of cold roast beef.</p>
+
+<h4>5.&mdash;Kornlet Omelet.</h4>
+
+<p>Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
+&frac14; of a tablespoonful each of salt and pepper, then add gradually &frac12; a
+cup of kornlet. When the mixture boils, remove from the fire and stir in
+the yolks of three eggs beaten until thick, then fold in the whites of
+the eggs beaten dry. Turn into an omelet pan, in which two
+tablespoonfuls of butter have been<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span> melted. Spread evenly in the pan and
+let cook until "set" on the bottom, then put into the oven. When a knife
+cut down into the omelet comes out clean, score across the top at right
+angles to the handle of the pan. Fold and turn onto a heated
+dish.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>6.&mdash;Liver Rolls.</h4>
+
+<p>Have &frac12; a lb. of calf's liver cut in thin slices, parboil for 5
+minutes, wipe each piece dry, lay a thin slice of bacon on each slice of
+liver, season with salt and pepper, roll up and fasten with a wooden
+toothpick, dredge with flour and fry until done in bacon fat or
+drippings. When done take out the rolls and thicken the gravy with a
+little brown flour. If there is not gravy enough add a little boiling
+water. A teaspoonful of mushroom catsup added to the gravy is an
+improvement or a squeeze of onion juice.</p>
+
+<h4>7.&mdash;A Box of Chestnuts.</h4>
+
+<p>Shell 1 qt. of chestnuts and cover with boiling water; leave them for
+fifteen minutes, then rub off the brown skins. Put them into<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span> a
+saucepan, cover them with soup stock and let them boil &frac12; an hour; when
+done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
+butter and when melted add 1 of flour; cook until browned, then add the
+stock and stir until it boils; add salt and pepper to taste. Lay the
+chestnuts in a box made of fried bread and pour the sauce over.</p>
+
+<p>To make the box, take a loaf of bread, cut off the crust and leave the
+sides as smooth as possible. Cut out the centre, leaving a box shaped
+piece. Fry this in deep fat.</p>
+
+<h4>8.&mdash;Curried Hare.</h4>
+
+<p>Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
+enough water to cover, add a thickening of 1 tablespoonful each of
+butter and flour, season with salt, pepper, and 1 tablespoonful of curry
+powder.</p>
+
+<h4>9.&mdash;Scrambled Eggs with Shad Roes.</h4>
+
+<p>When you have shad for dinner scald the roes ten minutes in boiling
+water (salted), drain, throw into cold water, leave them there three
+minutes, wipe dry, and set in a cold place until you wish to use them.
+Cut<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span> them across into pieces an inch or more wide, roll them in flour,
+and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
+centre of a heated platter, and dispose the eggs in a sort of hedge all
+around them.&mdash;From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.</p>
+
+<h4>10.&mdash;Chicken in Celery Sauce.</h4>
+
+<p>Take the roots of a bunch of celery, clean and cut it into small pieces,
+put them into a saucepan and cover with cold water, about a pint, stew
+slowly and when tender put through a vegetable press. Into a saucepan
+put 1 tablespoonful each of flour and butter. When melted and rubbed
+smooth add &frac12; a cup of milk and the celery. Stir well and when it boils
+add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
+them to the boiling sauce when all is hot. Serve with toast points.</p>
+
+<h4>11.&mdash;Fig Ice Cream.</h4>
+
+<p>Put 3&frac12; cupfuls of milk in a double boiler and as soon as it comes to
+a boil stir in two tablespoonfuls of corn-starch that has been<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span> mixed
+with &frac12; a cupful of cold milk. Cook for ten minutes. Beat together 3
+eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
+on this, stirring all the time. Put back again on the fire, and add 1
+tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
+of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
+of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
+been freezing for ten minutes, take off the cover and add 2 cupfuls of
+chopped figs. Cover again and freeze hard.</p>
+
+<h4>12.&mdash;Souffle Biscuit.</h4>
+
+<p>Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
+it into a paste with &frac12; a pt. of milk. Knead it well: roll it as thin
+as paper. Cut it out with a tumbler, and bake brown.</p>
+
+<h4>13.&mdash;Fish Chowder.</h4>
+
+<p>Put &frac14; of a lb. of bacon into a frying pan with 1 onion sliced; fry a
+light brown. Into a saucepan put a layer of potatoes, a layer of fish,
+then a few slices of the onion and bacon, then season. Continue until
+all has<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span> been used. Add 1 qt. of water, cover and let simmer 20 minutes
+without stirring. In a double boiler put 1 pt. of milk and break into it
+6 water crackers; let it stand a few minutes then add to the chowder.
+Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
+for this.</p>
+
+<h4>14.&mdash;Cold Duck and Chestnut-Border.</h4>
+
+<p>Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
+chestnuts, then boil until soft, drain and put them through a colander.
+Add a tablespoonful of butter, salt and pepper to taste, arrange around
+the cold duck. Garnish with olives or bits of red currant jelly.</p>
+
+<h4>15.&mdash;Oysters with Madeira Sauce.</h4>
+
+<p>Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, &frac12; a cup
+of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth,
+then add 25 oysters that have been washed and drained. When cooked take
+from the stove and add 2 tablespoonfuls of Madeira wine.</p>
+
+<h4>16.&mdash;Chicken Fritters.</h4>
+
+<p>Season well, pieces of cold roast chicken.<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span> Make a fritter batter, stir
+the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to
+the seasoning is an improvement.</p>
+
+<h4>17.&mdash;Baked Rice Cake.</h4>
+
+<p>One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
+&frac12; a pt. of flour just sufficient to hold it together. Put into a deep
+pan and bake &frac12; an hour.</p>
+
+<h4>18.&mdash;Cheese and Tomato Rarebit.</h4>
+
+<h4>(Chafing Dish.)</h4>
+
+<p>Put a tablespoonful of butter in the blazer and let the melted butter
+run over the bottom. Then add 2 cups of cheese grated or cut into dice.
+Stir until melted, then add the yolks of 2 eggs, beaten and diluted with
+&frac12; a cup of tomato pur&eacute;e, &frac14; of a teaspoonful each of soda, salt, and
+paprika. Stir constantly until the mixture is smooth, then serve on
+bread toasted upon but one side.&mdash;Janet M. Hill in "Boston Cooking
+School Magazine."</p>
+
+<h4>19.&mdash;Onion Souffle.</h4>
+
+<p>Cook 3 tablespoonfuls of flour in four of<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span> butter; add &frac12; a cup of
+milk, season with salt and pepper. Mix this with 1 cupful of cooked
+onions put through a sieve; add three eggs beaten very light. Turn into
+a baking dish and stand in a pan of hot water. Bake &frac12; an hour.</p>
+
+<h4>20.&mdash;Hungarian Chicken.</h4>
+
+<p>Joint a fowl as for fricassee; put it on the fire in enough cold water
+to cover it; bring it to a boil slowly, and cook until tender. Unless
+the chicken is quite young this should require from 2 to 3 hours. When
+it has been simmering about an hour put in a sliced onion, 2 stalks of
+celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
+chicken is done, arrange it in a dish, add to the gravy salt to taste
+and the juice of &frac12; a lemon and pour it over the chicken.&mdash;From "The
+National Cook Book," by Marion Harland and Christine Terhune Herrick.</p>
+
+<h4>21.&mdash;Bean Croquettes.</h4>
+
+<p>Soak 1 qt. of white soup beans over night. In the morning, drain, cover
+with fresh cold water, bring to a boil, drain, and cover with 1 qt.
+boiling water; boil slowly for about an<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span> hour. When the beans are tender
+press through a sieve then add 1 tablespoonful of vinegar, 2 of
+molasses, 2 of butter, salt and cayenne to taste, let the mixture get
+cold, when form into croquettes, dip in egg and in bread crumbs and fry
+in boiling fat.</p>
+
+<h4>22.&mdash;Potato Balls.</h4>
+
+<p>Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
+add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
+tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
+form into small balls, and egg and bread crumb them. Fry in deep fat.</p>
+
+<h4>23.&mdash;Bologna Sandwich.</h4>
+
+<p>Take off the skin from a bologna sausage. Rub to a paste. Spread slices
+of rye bread with butter and if liked, a little French mustard, then a
+layer of the bologna. Put two slices together.</p>
+
+<h4>24.&mdash;Breaded Ham Saute.</h4>
+
+<p>Cut cold boiled ham into rather thick slices, cover with a mixture of
+pepper, olive oil, and mustard; dip in egg, then in cracker<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span> crumbs and
+set in a cold place. Fry slices of fat bacon or pork crisp, take them
+out and put the breaded ham into the hissing fat. Turn when the lower
+side is brown and cook the upper. Garnish with hard-boiled eggs cut in
+slices, serving a slice upon each portion of ham.&mdash;From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.</p>
+
+<h4>25.&mdash;Potato Stew.</h4>
+
+<p>Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
+salt pork cut into small pieces, fry them, and then add the potatoes
+with salt, pepper, and 1 large peeled tomato, sliced, cover with water
+and let cook until the potatoes are done.</p>
+
+<h4>26.&mdash;Codfish Hash.</h4>
+
+<p>Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
+mix well, cut three slices of salt pork in very small pieces and fry
+brown; remove half the pork and add the fish and potatoes to the
+remainder; let it stand and steam five minutes without stirring; be
+careful not to let it burn; then add 1/3 cup of milk, and stir well. Put
+the<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span> remainder of the pork around the edge of the pan, and a little
+butter over it; simmer slowly for &frac12; an hour, until a brown crust is
+formed, then turn on a platter and serve.</p>
+
+<h4>27.&mdash;Sugared Sweet Potatoes.</h4>
+
+<p>Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
+lengthwise; lay them with the rounded side down in a baking dish, put a
+bit of butter and salt and pepper on each piece. Sprinkle granulated
+sugar over all and put in a quick oven to brown for &frac12; an hour.</p>
+
+<h4>28.&mdash;Cracker Custard.</h4>
+
+<p>Take a dozen milk crackers, break them up in small pieces and put into a
+pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
+taste with vanilla, lemon or orange, and stir into it three well-beaten
+eggs. Take the milk from the fire at once and pour over the broken
+crackers. When cool stand on the ice and serve icy cold.<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="MARCH" id="MARCH"></a>MARCH.</h2>
+
+<h4>1.&mdash;Veal Mould.</h4>
+
+<p>Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
+mould. Place in the mould alternate layers of thin slices of cold veal
+and ham. Cover with stock well boiled down. Set into the oven for &frac12; an
+hour; when cold turn out of mould and garnish with parsley.</p>
+
+<h4>2.&mdash;Halibut Rechauffe.</h4>
+
+<p>Cut an onion into a saucepan, add a cup of water, a little mace and
+parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
+spoonful of butter, 1 tablespoonful of flour, and strain all through a
+sieve. Take cold halibut, remove the bones and skin, and flake it,
+butter a dish and put in a layer of fish then one of the dressing,
+alternately, until the dish is full. Put grated bread crumbs on top and
+bake half an hour.<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span></p>
+
+<h4>3.&mdash;Yorkshire Pork Pie.</h4>
+
+<p>Chop lean pork somewhat coarsely; butter a pudding dish and line with
+good paste; put in the pork interspersed with minced onion and hard
+boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
+sage. Now and then dust with flour and drop in a bit of butter. When all
+the meat is in, dredge with flour and stick small pieces of butter quite
+thickly all over it. Cover with puff paste, cut a slit in the middle of
+the crust and bake &frac12; an hour for each lb. of meat. When it begins to
+brown, wash the crust with the white of an egg. It will give a fine
+gloss to it.&mdash;From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.</p>
+
+<h4>4.&mdash;Coffee Fritters.</h4>
+
+<p>Cut stale bread into finger-shaped pieces, mix &frac34; of a cup of coffee
+infusion, 2 tablespoonfuls of sugar, &frac14; of a teaspoonful of salt, 1 egg
+slightly beaten, and &frac14; of a cup of cream. Dip the pieces of bread into
+the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft
+paper at the oven door. Serve at once, with sauce.&mdash;Janet M.<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span> Hill, in
+"Boston Cooking School Magazine."</p>
+
+<p><span class="smcap">Coffee Sauce.</span>&mdash;Scald 1&frac12; cups of milk, half a cup of ground coffee,
+and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a
+cup of sugar, mixed with &frac34; of a tablespoonful of arrowroot and a few
+grains of salt. Cook 5 minutes. Serve hot.&mdash;"Boston Cooking School
+Magazine."</p>
+
+<h4>5.&mdash;Finnan-haddie.</h4>
+
+<p>Wash the fish thoroughly, soak &frac12; an hour in cold water, skin side up;
+then cover with boiling water and let stand 5 minutes. Drain carefully,
+then remove the skin and bone. Put the flaked fish into a buttered
+serving dish and pour over it white sauce equal in quantity to that of
+the fish; cover with buttered crumbs and bake in a hot oven long enough
+to brown the crumbs.&mdash;Janet M. Hill, in "Boston Cooking School
+Magazine."</p>
+
+<h4>6.&mdash;Roast Pigeons with Bread Sauce.</h4>
+
+<p>Stuff the pigeons with ordinary force meat. Roast and serve around a
+pyramid of baked tomatoes, and serve with the following sauce.<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span></p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Simmer three small onions, sliced, in &frac12; a pint of milk for an
+hour. Take out the onions, put in grated bread, a small lump of butter,
+pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1
+anchovy (washed and boned) shredded fine. Make it the consistency of
+bread sauce.</p>
+
+<h4>7.&mdash;Oyster Chartreuse.</h4>
+
+<p>Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
+taste, a little butter, and the whites of 4 eggs beaten to a stiff
+froth. Have a plain mould well buttered and sprinkle the bottom and
+sides with bread crumbs. Line the mould with the potatoes and let stand
+for a few minutes. Put a slice of onion and 1 pt. of cream or milk to
+boil. Mix two tablespoonfuls of flour with a little cream or milk, and
+stir into the boiling cream. Season well with salt and pepper and cook
+eight minutes. Let the oysters come to a boil in their own liquor, skim
+them out and add to the cream, take out the piece of onion. Season and
+turn carefully into the mould. Cover with mashed potato, being careful
+not to add too much at once. Bake &frac12; an hour. Take from the<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span> oven about
+ten minutes before dishing and let it cool a little. Then place a large
+dish over the mould and turn out carefully. Caution should be taken that
+every part of the mould has a thick coating of the potato, and when the
+covering is put on, no opening is left for the sauce to escape.</p>
+
+<h4>8.&mdash;Potatoes au Gratin.</h4>
+
+<p>Slice eight boiled potatoes, and put a layer of them in a buttered
+baking dish; make a white sauce with 1 tablespoonful each of butter and
+flour and a cup of milk; season with cayenne and salt; cover the layer
+of potatoes with a layer of sauce, and so continue until the dish is
+full. Sprinkle the top with bread crumbs and grated cheese; bake about
+20 minutes.</p>
+
+<h4>9.&mdash;Mutton Kidneys.</h4>
+
+<p>Cut some mutton kidneys, open down the centre, do not separate them;
+peel, and pass a skewer across them to keep them open, season and dip
+them in melted butter, broil over a clear fire, doing the cut side
+first; remove the skewers; have ready a little butter mixed with some
+chopped parsley, salt, pepper and<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span> a little lemon juice and a dash of
+nutmeg; put a small piece of this butter in the centre of each kidney
+and serve hot.</p>
+
+<h4>10.&mdash;Beefsteak and Kidney Pudding.</h4>
+
+<p>Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
+Line a deep dish with suet crust, leaving a small piece of crust to
+overlap the edge, then cover the bottom with a portion of the steak and
+kidney, season with salt and pepper, then add more steak and kidney,
+season again. Put in sufficient stock or water to come to within 2
+inches of the top of the dish. Moisten the edges of the crust with cold
+water, cover the pudding over, press the two crusts together that the
+gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
+hours.</p>
+
+<h4>11.&mdash;Hot Pot.</h4>
+
+<p>Cut nice pieces of cold pork and put them into a deep pan. (If there are
+bones put them on to simmer and make a gravy, if not, use stock.)
+Parboil some potatoes and onions, cut them into rather large pieces and
+mix them in well with the meat, season with pep<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span>per, salt and a little
+sage, and add the gravy. Put a layer of potatoes on the top and brown in
+the oven.</p>
+
+<h4>12.&mdash;Lobster Patties.</h4>
+
+<p>Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
+juice and cayenne to taste and 4 tablespoonfuls of b&eacute;chamel sauce. Line
+patty pans with light paste. Stir the lobster mixture over the fire for
+5 minutes and put in the cases.</p>
+
+<p><span class="smcap">B&eacute;chamel Sauce.</span>&mdash;One small bunch of parsley, 2 cloves, small bunch of
+herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1
+tablespoonful of arrowroot.</p>
+
+<h4>13.&mdash;Curried Fowl.</h4>
+
+<p>Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
+1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful
+lemon juice, &frac12; pint gravy, season with salt and pepper. Stew 20
+minutes.</p>
+
+<h4>14.&mdash;Minced Collops.</h4>
+
+<p>Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour,
+pepper and salt. Stew half an hour, stirring frequently.<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span></p>
+
+<h4>15.&mdash;Crescent Croquettes.</h4>
+
+<p>Roll some light pie crust very thin and cut in half moons. Chop beef or
+mutton very fine, add a little summer savory, parsley, salt and pepper.
+Lay some of this between two layers of paste. Egg and bread crumb them
+and fry in boiling fat for ten minutes.</p>
+
+<h4>16.&mdash;German Way of Cooking Chickens.</h4>
+
+<p>Stuff the chickens with a force meat made of French rolls, a little
+butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
+peel; then lard and bread crumb them, putting a piece of fat over the
+breasts that they may not become too brown. Place them in a stewpan with
+1 oz. of butter, leave uncovered for a short time, then cover and bake
+about 1&frac12; hours. Half an hour before serving add a small cup of cream
+or milk and baste thoroughly over a hotter fire.</p>
+
+<h4>17.&mdash;Breast of Lamb Broiled.</h4>
+
+<p>Heat and grease a gridiron, broil a breast of lamb first on one side,
+then on the other. Rub over with butter, pepper and salt. Serve on a hot
+dish with mint sauce.<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span></p>
+
+<h4>18.&mdash;Onion Soup.</h4>
+
+<p>Simmer 2 finely minced onions for &frac34; of an hour in a qt. of stock. Rub
+through a colander and put back again on the stove. Stir 2
+tablespoonfuls each of flour and butter together until smooth; add to
+the soup. In another saucepan heat a cup of milk and a pinch of soda,
+add this to the stock, beat in the white of an egg, season with salt and
+pepper, and minced parsley.</p>
+
+<h4>19.&mdash;Saratoga Corn Cake.</h4>
+
+<p>Sift together 2 cups of pastry flour, 1&frac12; cups of granulated yellow
+corn-meal, &frac12; a cup of sugar, &frac12; a teaspoonful of salt, and 1
+teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
+sour cream or milk, and three tablespoonfuls of melted butter, and stir
+into the dry mixture. Beat thoroughly and bake in a large shallow pan
+for 25 minutes.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>20.&mdash;Clam Pie No. 1.</h4>
+
+<h4>(An old New England seashore dish.)</h4>
+
+<p>Chop the clams if large, saving the liquor that runs from them. Heat,
+strain, and sea<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span>son this and cook the chopped clams for 10 minutes in
+it. Have a thick top crust of good pastry, but none at the bottom of the
+bake dish. Fill with alternate layers of the minced clams, season with
+salt, pepper, a few drops of onion juice, some bits of butter and a few
+teaspoonfuls of strained tomato sauce, and thin slices of boiled
+potatoes. Dredge each layer of clams with flour. Lastly, pour in a
+cupful of clam juice, put on the crust and bake half an hour in a quick
+oven.&mdash;From "The National Cook Book," by Marion Harland and Christine
+Terhune Herrick.</p>
+
+<h4>21.&mdash;Collared Head.</h4>
+
+<p>Boil &frac12; a pig's head until the meat comes from the bone, chop it fine
+and add salt and pepper and a slice of onion minced very fine. Stir all
+well together and turn into a mould. Serve cold.</p>
+
+<h4>22.&mdash;Lobster Creams.</h4>
+
+<p>Whip &frac12; a pint of cream stiff, season it highly with cayenne and salt.
+Cut up &frac12; a boiled lobster and mix with the cream. Put into cases.
+Garnish with parsley and some of the lobster coral.<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span></p>
+
+<h4>23.&mdash;Western Balls.</h4>
+
+<p>Put &frac12; a pound of boiled potatoes through a sieve, mix with them 2 ozs.
+of grated ham, a little butter, a well-beaten egg, cayenne and salt to
+taste; if not moist enough, add a little cream, form into small balls,
+egg and bread crumb them and fry a golden brown in deep fat.</p>
+
+<h4>24.&mdash;Zephyr Eggs.</h4>
+
+<p>Beat four eggs very light, add to them a pint of cream, season with salt
+and pepper. Butter small moulds and pour in the mixture, stand the
+moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
+them out and pour a rich brown gravy around them. Garnish with chopped
+olives and red chillies.</p>
+
+<h4>25.&mdash;English Bread Pudding.</h4>
+
+<p>Grease small cups and fill 2/3 full with bread crumbs and a little
+chopped candied fruit; beat 2 eggs without separating and 2
+tablespoonfuls of sugar and 1&frac12; cups of milk. Pour this carefully over
+the crumbs and stand the cups in a pan of boiling water and bake in a
+moderate oven 15 minutes.<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span> Turn out and serve with a vanilla or wine
+sauce.</p>
+
+<h4>26.&mdash;Tomato Jelly Salad.</h4>
+
+<p>Cook a can of tomatoes with &frac12; an onion, a stalk of celery, a bay leaf
+and pepper and salt. Dissolve &frac34; of a box of gelatine in &frac12; a cup of
+cold water. Add the gelatine to the tomato and strain into small round
+moulds; serve each one on a lettuce leaf with a circle of mayonnaise
+dressing around.</p>
+
+<h4>27.&mdash;Clams Sauteed and Creamed.</h4>
+
+<p>Chop fine two strings of soft shell clams after washing them. Melt one
+large tablespoonful of butter in a frying pan, add the clams and stir
+frequently until they are nicely browned. Keep well broken with a spoon.
+When browned dredge over them 1 heaping tablespoonful of butter and stir
+again until it is absorbed and browned, then add gradually 1 cupful of
+milk, stirring until it is smooth and thick. Season well with salt and
+pepper, simmer for 5 minutes and serve on toast.&mdash;"Table Talk," Phila.</p>
+
+<h4>28.&mdash;Cheese Fondue No. 1.</h4>
+
+<p>Beat 5 eggs without separating. When<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span> light, add 1 cupful of grated
+Swiss or mild American cheese, &frac12; a teaspoonful of salt, &frac14; of a
+teaspoonful of white pepper, and three tablespoonfuls of butter cut into
+bits. Cook in a double boiler until the cheese has melted and the
+mixture is smooth and as thick as custard. Pour over hot buttered toast
+and send at once to the table.&mdash;"Table Talk," Phila.</p>
+
+<h4>29.&mdash;Beef Cutlets.</h4>
+
+<p>Trim and cut like cutlets some slices of beef; season. Fry on both sides
+until done; sprinkle over them chopped parsley, place on a dish and
+serve with a brown gravy.</p>
+
+<h4>30.&mdash;German Prune Cake.</h4>
+
+<p>For this use a recipe for short cake adding more milk to make it into a
+thick batter. Turn into a shallow, oblong pan and over the top press
+lightly into the mixture a close layer of partly cooked prunes. Sprinkle
+thickly with granulated sugar and bake in a quick oven. Serve hot.&mdash;From
+"Table Talk," Phila.</p>
+
+<h4>31.&mdash;Dormers.</h4>
+
+<p>Chop cold beef very fine, and season it<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span> with salt and pepper, then add
+some onion chopped fine and fried previously, also some rice boiled very
+dry. Mix all well together and make into small rounds, flour them and
+fry until brown. Serve with a hot gravy poured over them.<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="APRIL" id="APRIL"></a>APRIL.</h2>
+
+<h4>1.&mdash;Potato and Meat Turnovers.</h4>
+
+<p>Mix with mashed potatoes a few spoonfuls of flour, a little salt and
+baking powder in the proportion of half a teaspoonful to &frac12; a cupful of
+flour. Use only sufficient flour to roll out in a &frac12; inch sheet. Cut
+into circles the size of a saucer, lay on each a spoonful of seasoned
+meat, fold over and pinch the edges together. Lay on a greased pan,
+brush each with milk and bake brown in a hot oven.&mdash;From "Table Talk,"
+Phila.</p>
+
+<h4>2.&mdash;Browned Potato Puree.</h4>
+
+<p>Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
+it 1 dozen potatoes which have been pared, quartered, and laid in cold
+water for an hour. With them should go into the boiling fat a large,
+sliced onion. Cook fast but do not let them scorch. When they are
+browned add two quarts of<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span> boiling water, cover the pot, and simmer
+until the potatoes are soft and broken. Rub through a colander back into
+the kettle and stir in a great spoonful of butter rolled in browned
+flour, a tablespoonful of browned parsley, salt and pepper to taste. In
+another saucepan make a sugarless custard of a cup of boiling milk and 2
+well-beaten eggs; take from the fire and beat fast for 1 minute, put
+into a heated tureen, beat in the potato and serve.&mdash;From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.</p>
+
+<h4>3.&mdash;Buttered Lobster.</h4>
+
+<p>Mince fine the meat of a boiled lobster, mix the coral with it, and the
+green fat, 2 tablespoonfuls of vinegar, &frac14; of a lb. of butter and a
+saltspoon each of cayenne and made mustard. Let all get very hot. Serve
+on a hot dish with lettuce leaves and hard boiled egg.</p>
+
+<h4>4.&mdash;Tomato Croutes.</h4>
+
+<p>Take small tomatoes, scald and peel them, then cut a slice from the stem
+end. Place them, the cut side down, on slices of buttered<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span> bread, put
+them in a buttered baking tin, season with salt and pepper, bake &frac12; an
+hour. Serve with cold roast beef.</p>
+
+<h4>5.&mdash;English Monkey.</h4>
+
+<p>Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
+saucepan put 1 teaspoonful of butter and &frac12; cup cream cheese, melt and
+add the crumbs, also a well-beaten egg, &frac12; teaspoonful salt and a pinch
+of cayenne. Cook for 3 minutes and pour it on toasted crackers.</p>
+
+<h4>6.&mdash;Shad Roe Croquettes.</h4>
+
+<p>Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
+tablespoonfuls each of butter and corn-starch and stir into a pint of
+boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice
+of a lemon, cayenne and a grating of nutmeg. Boil up once and let get
+cold. Shape into croquettes and fry.</p>
+
+<h4>7.&mdash;Cerkestal (<span class="smcap">Turkish</span>).</h4>
+
+<p>Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
+walnuts, chopped, &frac12; cup stock, cayenne and salt. Cook the<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span> chicken in
+this and when hot take it out and thicken the gravy with a little flour.</p>
+
+<h4>8.&mdash;Squash Bread.</h4>
+
+<p>Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
+sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1&frac12;
+cups of scalded milk, and when lukewarm, add &frac12; cup yeast, and flour
+enough to knead; knead &frac14; hour, let rise until light; knead again and
+put it into greased tins, let rise again and bake.</p>
+
+<h4>9.&mdash;Fried Whitebait.</h4>
+
+<p>Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
+fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a
+little chopped parsley, pour this over the fish and serve.</p>
+
+<h4>10.&mdash;Zephyrs.</h4>
+
+<p>Whip &frac14; of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
+&frac12; a pt. of milk. Warm the milk in which the gelatine is dissolved, add
+2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments,
+take it off, season with pepper and salt, add<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span> the whipped cream, pour
+into small moulds and let it set. When cold turn out and garnish with
+aspic cut into dice.</p>
+
+<h4>11.&mdash;Spider Cake.</h4>
+
+<p>Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;
+stir into this 2 cups corn-meal and &frac12; cup of flour, 1 tablespoonful of
+sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly,
+and then pour it into the spider; pour over it 1 cup of sweet milk, but
+<i>do not stir it into the batter</i>. Bake in a hot oven &frac12; an hour. Slip
+it carefully onto a platter and serve at once.</p>
+
+<h4>12.&mdash;Hungarian Patties.</h4>
+
+<p>Make a paste with &frac12; a lb. of flour, &frac14; of a lb. of lard, the yolk of
+1 egg, &frac12; a teaspoonful of lemon juice, and &frac12; a teaspoonful of baking
+powder. Line some patty pans with this paste and fill with the following
+mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season
+with cayenne, salt, and a little lemon peel. Mix enough white sauce with
+this, put into the patty pans, cover with paste, brush them over with an
+egg, bake in a hot oven.<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span></p>
+
+<h4>13.&mdash;Clam Pie, No. 2.</h4>
+
+<p>Put the required number of small, soft-shell clams into a saucepan, and
+bring to a boil, in their own liquor. Cut cold boiled potatoes into
+small cubes. Line a pudding-dish with pie-crust around the sides, and
+put a tea-cup in the centre of the dish to support the top crust when it
+is added. Put a layer of clams, then the potatoes, salt and pepper, and
+bits of butter; dredge with flour when all the clams and potatoes are
+used. Add the liquor and a little water if necessary. Put on the top
+crust, cutting several slits in it for the steam to escape. Bake 45
+minutes.</p>
+
+<h4>14.&mdash;Broiled Live Lobster.</h4>
+
+<p>Kill the lobster by inserting a sharp knife in its back between the body
+and tail shells cutting the spinal cord. Split the shell the entire
+length of the back, remove the stomach and intestinal canal, crack the
+large claws and lay the fish as flat as possible. Brush the meat with
+melted butter, season with salt and pepper, place in a broiler, and with
+the flesh side down, cover and broil slowly until a delicate brown,
+about 20 minutes. Turn<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span> the broiler and broil 10 minutes longer. Serve
+hot, with a sauce of melted butter.</p>
+
+<h4>15.&mdash;Cheese Fondu, No. 2.</h4>
+
+<p>One cup of bread-crumbs very fine and dry, 2 scant cups of <i>fresh</i> milk,
+&frac12; a lb. of grated cheese, 3 eggs beaten very light, a small spoonful
+of melted butter, pepper and salt, a pinch of soda dissolved in hot
+water and stirred into the milk. Soak the crumbs in the milk, beat into
+these the eggs, and butter a baking dish. Pour the fondu into it, then
+sprinkle crumbs over the top. Bake in rather a quick oven until a
+delicate brown. Serve at once, as it will fall.</p>
+
+<h4>16.&mdash;Mutton Custard.</h4>
+
+<p>Fill a buttered custard cup lightly with stale bread-crumbs (centre of
+the loaf), and cooked mutton (chicken is more dainty), finely chopped.
+Beat an egg, add &frac12; a cup of milk, and a few grains of salt; pour the
+mixture over the bread and meat. Bake in a pan of hot water, or cook on
+the top of the stove, until the egg is lightly set. <i>Do not allow the
+water about the egg to boil.</i>&mdash;Janet<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span> M. Hill, in "Boston Cooking School
+Magazine."</p>
+
+<h4>17.&mdash;Grape Fruit Salad.</h4>
+
+<p>Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
+possible, and lay them on lettuce leaves. Make a dressing with two
+tablespoonfuls of sherry wine, and sugar to taste.</p>
+
+<h4>18.&mdash;Asparagus in Rolls.</h4>
+
+<p>Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
+cream sauce, season well, and fill with this the crusts of baker's
+rolls.</p>
+
+<h4>19.&mdash;Walnut Salad, No. 1.</h4>
+
+<p>Crack and parboil &frac12; a lb. of English walnuts, rub off the brown skin
+and when cold serve on lettuce leaves, with a French dressing.</p>
+
+<h4>20.&mdash;Oatmeal Bread.</h4>
+
+<p>Boil 2 cups of oatmeal as for porridge, add &frac12; teaspoonful salt, and
+when cool, &frac12; cup molasses, and &frac12; a yeast cake; stir in enough wheat
+flour to make as stiff as it can be<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span> stirred with a spoon; put it into 2
+well-greased tin pans and let stand in a warm place until very light;
+bake about an hour and a quarter. Do not cut until the next day.</p>
+
+<h4>21.&mdash;Kidney Omelet.</h4>
+
+<p>Take 3 eggs, 1 kidney, 2&frac12; ozs. of butter; skin the kidney and cut it
+very small, fry it in some of the butter until cooked. Mix 3 eggs,
+beating yolks and whites separately, add salt and cayenne, and the
+kidney, melt the butter in the pan and fry the omelet until done, turn
+and serve.</p>
+
+<h4>22.&mdash;Deviled Cheese.</h4>
+
+<p>Melt in a saucepan &frac12; a lb. of dairy cheese, add &frac14; of a cupful of
+cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful
+Worcestershire sauce, a tablespoonful finely chopped cucumber pickle;
+season highly with salt and cayenne. Melt the cheese over hot water and
+stir all the ingredients until thick and smooth. Serve at once on
+buttered toast.</p>
+
+<h4>23.&mdash;Veal and Ham Pates.</h4>
+
+<p>Mince cold cooked veal and ham in the<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span> proportion of 2/3 veal and 1/3
+ham. A few mushrooms are a pleasing addition. To each cup of the mixture
+allow a tablespoonful of fine crumbs; season highly with salt, a dash of
+cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with
+stock, or butter and water, and heat in a vessel set in another of hot
+water, to a smoking boil. Take from the fire, stir in a beaten egg and a
+glass of sherry, and fill in shells of pastry that have been baked
+empty. The shells should be hot when the mince goes in. Set in the oven
+for 2 or 3 minutes, but the mixture must not cook.&mdash;From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.</p>
+
+<h4>24.&mdash;Asparagus Salad.</h4>
+
+<p>Boil a bunch of asparagus in rapid boiling salted water. When cooked put
+on a dish to cool. Cut off the tender part and place four or five stalks
+on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing
+on the end of each bunch and serve.</p>
+
+<h4>25.&mdash;Chicken Pie (<span class="smcap">Concord Style</span>).</h4>
+
+<p>Roll puff paste &frac14; of an inch thick, cut in<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span> diamond shaped pieces,
+chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed
+chicken into a serving dish, reheat the pastry and arrange on top of the
+chicken.&mdash;Janet M. Hill in "Boston Cooking School Magazine."</p>
+
+<h4>26.&mdash;Parmesan Puffs.</h4>
+
+<p>Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
+ozs. of butter and a little salt and cayenne into a mortar, and pound
+them thoroughly. Bind the mixture together with a well-beaten egg and
+form into small balls, egg and bread crumb them and fry a light brown.
+Drain them and serve very hot.</p>
+
+<h4>27.&mdash;French Bean Omelet.</h4>
+
+<p>Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
+well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt
+and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of
+butter, and fry until done. Serve very hot.</p>
+
+<h4>28.&mdash;Curry of Lobster.</h4>
+
+<p>Remove the meat from a 3 lbs. boiled lob<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span>ster and cut into 2 inch
+pieces; season with salt and a little cayenne, and set away where it is
+cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add
+2 of flour and 1 small teaspoonful of curry powder. Stir this until
+browned and then add gradually 1&frac12; cupfuls of stock and season to
+taste. Add the lobster, cook 6 minutes, then pour over toast arranged on
+a warm dish. Garnish with parsley. If onion is liked a few slices may be
+fried with the butter before the flour and curry powder are added.</p>
+
+<h4>29.&mdash;Champignons en Caisse.</h4>
+
+<p>Peel and cut small 12 large mushrooms, put them into well buttered china
+cases. Add pepper, salt and chopped parsley.</p>
+
+<h4>30.&mdash;Potato and Meat Puffs.</h4>
+
+<p>Take 1 cup cold meat, chopped fine, and season with salt and pepper.
+Make a paste with 1 cup of mashed potato and 1 egg, roll out with a
+little flour, cut it round with a saucer, put the meat on 1 half, fold
+it over like a puff, pinch the edges together in scallops, fry a light
+brown.<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="MAY" id="MAY"></a>MAY.</h2>
+
+<h4>1.&mdash;Kedgeree (<span class="smcap">Fish</span>).</h4>
+
+<p>Take equal parts of cold fish (free from skin and bone) boiled rice and
+some hard boiled eggs. Chop the fish and eggs; mix with the rice, add
+bits of butter, about a tablespoonful in all, season with salt and
+pepper, and a sprinkle of curry powder. Warm in a saucepan and serve as
+hot as possible.</p>
+
+<h4>2.&mdash;Veal Eggs in a Nest a la Turin.</h4>
+
+<p>Mince cold veal, season to taste, and wet slightly with a good gravy. To
+each cupful allow a tablespoonful of finely minced blanched almonds, or
+the same quantity of chopped mushrooms. Bind the mixture with a beaten
+egg, stir over the fire one minute and set aside to cool. Flour your
+hands and form into balls the size and shape of an egg; let them get
+cold, roll in egg and cracker-dust<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span> and fry in deep fat. Arrange upon a
+platter a border of spaghetti, boiled tender in salted water and
+drained. Butter plentifully and pour carefully over it a cupful of
+strained tomato sauce. Heap the eggs in the centre.&mdash;From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.</p>
+
+<h4>3.&mdash;Baked Cheese and Rice.</h4>
+
+<p>Make a white sauce with one heaping tablespoonful each of flour and
+butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of
+milk. In a deep baking dish place alternate layers of rice, sauce, and
+grated cheese, having the last layer cheese. Place in a hot oven until
+brown.&mdash;From "Table Talk," Phila.</p>
+
+<h4>4.&mdash;Stewed Trout.</h4>
+
+<p>Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
+in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,
+thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port
+wine. Simmer gently for &frac12; an hour. Take out the fish, thicken the
+gravy with a little<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span> flour and butter rubbed together. Stir for five
+minutes. Pour over the fish and serve.</p>
+
+<h4>5.&mdash;Squash Griddle Cakes.</h4>
+
+<p>Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
+salt, and 2 tablespoonfuls of sugar together; sift them; add 2
+well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that
+has been strained. Beat until light. Bake on the griddle or add a little
+more flour and bake in muffin rings.</p>
+
+<h4>6.&mdash;Jellied Chicken.</h4>
+
+<p>Take a fowl, cut it up in joints, and put it in a saucepan with enough
+water to cover it, a pinch of mace, a teaspoonful of salt and a little
+pepper. Let it stew until the meat will leave the bones. Then take the
+meat out, remove the bones and arrange the meat nicely in a mould.
+Season the liquor with a little more salt and pepper and dissolve in it
+&frac14; of an ounce of gelatine. Pour over the chicken. The mould may be
+lined with slices of hard boiled egg.</p>
+
+<h4>7.&mdash;Jambalayah (<span class="smcap">A Creole Dish</span>).</h4>
+
+<p>Take 1 large cupful of cold meat, 1 of<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span> boiled rice and 1 of stewed
+tomatoes. Let these cook well, season highly; fill a baking dish, cover
+with crumbs and bits of butter, and brown in the oven.</p>
+
+<h4>8.&mdash;Lobster (<span class="smcap">Southern Way</span>).</h4>
+
+<p>Prepare as for salad, only cutting in larger pieces. One tablespoonful
+of flour, one of butter rubbed together, the yolk of an egg, one
+teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix
+and pour over the lobster. To be either baked or stewed.</p>
+
+<h4>9.&mdash;Rice Balls.</h4>
+
+<p>To 1 pt. of boiled rice add, while still hot, &frac12; a cup of thick white
+sauce, the well-beaten yolk of 1 egg, &frac12; of a teaspoonful of salt, 3
+tablespoonfuls of grated cheese and a dash of cayenne. Set aside until
+cold, then mould into small balls; dip each one into slightly-beaten
+egg, roll in fine bread crumbs and fry in smoking hot fat.&mdash;From "Table
+Talk," Phila.</p>
+
+<h4>10.&mdash;Cod Fish Puffs.</h4>
+
+<p>Take 4 cups of mashed potatoes, 3 cups<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span> of salt cod fish (which has
+previously been freshened) picked fine, a small lump of butter and 2
+well-beaten eggs; beat all together very light, put into a greased
+baking dish, cover the top with cracker or bread crumbs and bits of
+butter; brown in the oven and serve hot.</p>
+
+<h4>11.&mdash;French Toast.</h4>
+
+<p>To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices
+of bread into this mixture, allowing each slice to become very moist.
+Brown on a hot-buttered griddle, spread with butter and serve at once.</p>
+
+<h4>12.&mdash;Cheese Scallop.</h4>
+
+<p>Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add
+1 tablespoonful of butter and half a pound of grated cheese; cover the
+top with grated crumbs and bake until well-browned. Serve with cold
+tongue.</p>
+
+<h4>13.&mdash;Lobster a la Mode Francaise.</h4>
+
+<p>Pick out the meat of one boiled lobster; cut into small bits. Put four
+tablespoonfuls<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span> of white stock, two tablespoonfuls of cream, a little
+pounded mace, cayenne and salt into a stewpan. When hot, add the lobster
+and simmer for six minutes. Serve in shells. Cover with bread crumbs;
+place small bits of butter over, and brown.</p>
+
+<h4>14.&mdash;Beet Salad.</h4>
+
+<p>Slice and cut into fancy shapes cold boiled beets; heap them in a salad
+bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.</p>
+
+<h4>15.&mdash;Puree of Dried Beans.</h4>
+
+<p>Mash and soak 1 qt. of dried beans in lukewarm water over night. In the
+morning drain and cover with fresh cold water, boil an hour, drain
+again; just cover with fresh water; add quarter of a teaspoonful of
+cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil
+until soft. When done, take out the ham and press the vegetables,
+(onion, carrot and beans) through a sieve. Return them to the kettle,
+add a tablespoonful of butter and enough milk to make the required
+thickness. Season with salt and pepper. Let boil once and serve.<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span></p>
+
+<h4>16.&mdash;Sweetbread Salad.</h4>
+
+<p>Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise
+dressing, pile on lettuce leaves, garnish with hard boiled egg.</p>
+
+<h4>17.&mdash;Anchovy Canapes.</h4>
+
+<p>Cut stale bread a third of an inch thick and cut out with a small round
+cutter, and fry a golden-brown in butter or lard; boil two eggs hard,
+bone and fillet the anchovies and curl two fillets on each piece of
+toast and fill up the centre with the white of the eggs chopped fine and
+the yellow rubbed through a sieve.</p>
+
+<h4>18.&mdash;Beef Bubble and Squeak (<span class="smcap">English</span>).</h4>
+
+<p>Fry thin slices of cold roast beef, taking care not to dry them up. Lay
+them on a flat dish and cover with fried greens. The greens are prepared
+from young cabbage, which should be boiled until tender, well drained
+and minced fine and placed until quite hot, in a frying-pan, with
+butter, a slice of onion and season with salt and pepper.<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span></p>
+
+<h4>19.&mdash;Planked Shad.</h4>
+
+<p>Have a well-seasoned plank about 2 ft. long and 1&frac12; wide, hickory is
+the best wood. Clean the fish, split it open and tack it to the plank
+with four good-sized tacks, skin side to the board. Dredge it with salt
+and pepper. Put the plank before the fire with the large end down. Then
+change and put the small end down; when done spread with butter and
+serve just as it is.</p>
+
+<h4>20.&mdash;Cheese Timbales.</h4>
+
+<p>Make a sauce with 2 tablespoonfuls each of butter and flour and half a
+cup each of thin cream, white stock and milk. Melt in this half a pound
+of grated cheese, add a dash of salt and paprika and pour over three
+whole eggs and the yolks of 4 beaten until a spoonful can be taken up.
+Turn into buttered timbale moulds and bake standing in a pan of hot
+water (the water should not boil), until the centres are firm. Serve hot
+with cream or tomato sauce.&mdash;Janet M. Hill, in "Boston Cooking School
+Magazine."</p>
+
+<h4>21.&mdash;Angels on Horseback.</h4>
+
+<p>Cut the required amount of bacon into<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span> little squares (large enough to
+roll an oyster in), sprinkle over each one some finely chopped parsley,
+lay on the oysters, season with pepper and lemon juice, roll up and
+fasten with a skewer and fry in butter until the bacon is cooked. Cut
+stale bread into squares and fry a golden-brown and lay on each slice an
+oyster. Serve very hot.</p>
+
+<h4>22.&mdash;Asparagus Omelet.</h4>
+
+<p>Boil a bunch of asparagus and when tender cut the green ends into very
+small pieces, mix them with four well-beaten eggs and add a little salt
+and pepper. Melt a piece of butter, about two ounces, in an omelet-pan,
+pour in the mixture, stir until it thickens, fold over and serve with
+clear brown gravy.</p>
+
+<h4>23.&mdash;Beef Collops.</h4>
+
+<p>Have two pounds of rump steak, cut thin, and divide it into pieces about
+3 inches long; beat these with the blade of a knife and dredge with
+flour. Put them in a frying-pan with a tablespoon of butter and let them
+fry for three minutes, then lay them in a small stewpan and pour over
+them the gravy, add a little more butter mixed smooth with a<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span> little
+flour, and a small onion chopped fine, a pickled walnut and 1
+teaspoonful of capers. <i>Simmer</i> for ten minutes and serve in a covered
+dish.</p>
+
+<h4>24.&mdash;Fried Bananas.</h4>
+
+<p>Cut lengthwise 3 bananas, roll them in flour and fry in butter until a
+light-brown. Serve with cold duck.</p>
+
+<h4>25.&mdash;Philadelphia Relish.</h4>
+
+<p>Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely
+chopped, 1 teaspoonful of celery seed, &frac14; of a teaspoonful of mustard
+seed, &frac12; a teaspoonful of salt, &frac14; of a cup of brown sugar, and &frac14; of
+a cup of vinegar.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>26.&mdash;Beignets Souffles.</h4>
+
+<p>Boil 3 ozs. of butter in &frac12; a pint of water and add flour enough to
+make the mixture stiff enough to leave the sides of the pan, then add
+the yolks of three eggs and beat the mixture well. When cold, add the
+whites of the eggs, beaten to a stiff froth, with one dessertspoonful of
+sugar and a<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span> flavoring of vanilla; fry in spoonfuls in hot fat. Serve at
+once. Grated cheese and cayenne pepper may be substituted for the sugar
+and vanilla.</p>
+
+<h4>27.&mdash;Waldorf Salad.</h4>
+
+<p>Chop equal quantities of celery and apples, quite fine. Serve on lettuce
+leaves, with French dressing.</p>
+
+<h4>28.&mdash;Beef Rissoles.</h4>
+
+<p>Mince a pound of cold beef fine and mix with this three-quarters of a
+pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful
+of minced lemon peel. Make all into a thick paste with one or two eggs,
+form into balls and fry a golden-brown. Garnish with parsley and serve a
+brown sauce with them.</p>
+
+<h4>29.&mdash;Potatoes Cooked in Stock.</h4>
+
+<p>Pare and slice six large potatoes, put in a saucepan, cover with stock,
+season, cook until potatoes are tender, add tablespoon butter and the
+same of chopped parsley. Stir carefully and serve with cold meat.<span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span></p>
+
+<h4>30.&mdash;Spanish Rice.</h4>
+
+<p>Boil &frac12; a lb. of rice. Dry it well and fry it with a little butter
+until lightly browned. Stir into it two large toasted tomatoes and a
+tablespoonful of grated cheese. Season with pepper and salt. Serve very
+hot.</p>
+
+<h4>31.&mdash;Clam Chowder.</h4>
+
+<p>Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in
+an iron pot. When the fat is fried out, take the brittle out, put into
+the fat 2 slices of onion, then a layer of sliced potatoes, then a layer
+of chopped clams, sprinkle well with salt and pepper, then a layer of
+onion, then the bits of fried pork, cut into small pieces, add a layer
+of broken crackers. Do this until all is used. Then add the clam liquor
+and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just
+before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1
+qt. clams.<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="JUNE" id="JUNE"></a>JUNE.</h2>
+
+<h4>1.&mdash;Stuffed Fillets of Flounders.</h4>
+
+<p>Take fillets from a flounder weighing 2&frac12; lbs., season with salt and
+pepper, and a few drops of onion juice, if desired. Spread on one half
+of each fillet a tablespoonful of mashed potato (about 1 cup should be
+prepared) mixed with the beaten yolk of an egg, and seasoned with 1
+tablespoonful of butter, &frac14; of a teaspoonful of salt and a dash of
+pepper. Fold the other half of each fillet over the potato, cover with
+crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water,
+and again cover with crumbs and fry in deep fat. Drain on soft paper,
+then insert a short piece of macaroni in the pointed end of each fillet
+and cover this with a paper frill. Garnish and serve with tomato
+sauce.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span></p>
+
+<h4>2.&mdash;Mutton Stew with Canned Peas.</h4>
+
+<p>Cut a breast of mutton into small pieces; dredge with flour and saut&eacute; to
+a golden brown in drippings or the fat of salt pork; cover with boiling
+water and let simmer until tender, seasoning with salt and pepper during
+the latter part of the cooking. Take out the meat, skim off the fat and
+add one can of peas drained, reheated in boiling water, and drained
+again; add more seasoning, if needed, and pour over the mutton on the
+serving-dish.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>3.&mdash;Potato Souffle.</h4>
+
+<p>Bake 4 large potatoes; when soft scoop out the inside and rub through a
+fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
+the yolks of three eggs, one by one, beating well together with a wooden
+spoon. Beat the whites of the eggs and a pinch of salt in another dish,
+mix all together carefully, and bake in a well-greased tin, in a hot
+oven until it rises well, and is a pale brown in color. The tin should
+be only &frac12; full. If it is desired for a dessert add 15 drops of
+vanilla, and sugar to taste.<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span></p>
+
+<h4>4.&mdash;Stewed Kidney with Macaroni.</h4>
+
+<p>Take 3 kidneys, skin them, remove the fat and cut into thin slices,
+season with salt, cayenne, and minced herbs; fry on both sides in
+butter, then stew in &frac12; a pt. of gravy flavored with tomatoes. Turn in
+a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some
+Parmesan cheese over the top and brown.</p>
+
+<h4>5.&mdash;Hot Ham Sandwiches.</h4>
+
+<p>Spread bread cut for sandwiches with chopped ham, season with a little
+made mustard and press together in pairs. Beat an egg, add &frac12; a cup of
+rich milk, and in the mixture soak the sandwiches a few moments. Heat a
+tablespoonful of butter, and in this brown the sandwiches, first on one
+side and then on the other. Drain on soft paper and serve at
+once.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>6.&mdash;Friars' Eggs.</h4>
+
+<p>Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
+a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful
+made mustard, &frac12; a saltspoonful<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span> cayenne pepper, and mix smooth with 1
+raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with
+this mixture. Fry in hot fat until brown, drain, and serve hot or cold
+on a bed of parsley.</p>
+
+<h4>7.&mdash;Lobster in a Chafing Dish.</h4>
+
+<p>Cut a small boiled lobster into small pieces, pour over them four
+tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2
+tablespoonfuls of butter in the chafing dish, add the lobster and serve
+hot.</p>
+
+<h4>8.&mdash;Asparagus a l'Indienne.</h4>
+
+<p>Make a curry sauce as in curried macaroni, and heat in it a cup of
+asparagus tips. Serve with sippets of toast.&mdash;Janet M. Hill, in "Boston
+Cooking School Magazine."</p>
+
+<h4>9.&mdash;Chicken Short-cake.</h4>
+
+<p>Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
+half cup of butter, add 1 cup of sweet milk. Bake quickly. Have prepared
+nice pieces of cold chicken, heat with gravy or a little soup stock,
+season well. Add some chopped parsley, pour over the short-cake and
+serve at once.<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span></p>
+
+<h4>10.&mdash;Newport Tea Cakes.</h4>
+
+<p>Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
+yolks of three eggs until very light, add 1 pt. of milk and stir into
+the dry ingredients. Then beat the whites of three eggs, beaten dry.
+Bake in small buttered tins in a very hot oven.&mdash;Janet M. Hill, in
+"Boston Cooking School Magazine."</p>
+
+<h4>11.&mdash;Veal and Tomato Salad.</h4>
+
+<p>Take thick slices of cold veal and remove all the fat. Cut into dice,
+chop up tomatoes in the same sized pieces. Mix well and cover with
+mayonnaise.</p>
+
+<h4>12.&mdash;Fried Lobster.</h4>
+
+<p>Take the meat out of a boiled lobster in large pieces. Dip each piece in
+egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar
+sauce.</p>
+
+<h4>13.&mdash;Crab Salad.</h4>
+
+<p>Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
+a round platter. Put the crab meat in the centre, cover with mayonnaise
+dressing.<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span></p>
+
+<h4>14.&mdash;Tongue Toast.</h4>
+
+<p>Mince cold boiled tongue fine; mix it well with cream and to every &frac12;
+pint of the mixture allow the well-beaten yolks of 2 eggs; place over
+the fire and let it simmer a few minutes. Serve on hot buttered toast.</p>
+
+<h4>15.&mdash;Spanish Potatoes.</h4>
+
+<p>Take two cups of mashed potato, form into balls, dip them into beaten
+egg, then into bread crumbs; fry in deep fat, stick a piece of the green
+stem of parsley into each one.</p>
+
+<h4>16.&mdash;Fried Corn-Meal Gems.</h4>
+
+<p>Pour 1 pt. of <i>boiling</i> water on 1 pt. of corn-meal, add 1 teaspoonful
+of salt and 1 heaping tablespoonful of sugar. Beat well and set away
+until morning in a cool place. When ready to use add 2 well-beaten eggs
+and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.
+Cook ten minutes.</p>
+
+<h4>17.&mdash;Scotch Eggs.</h4>
+
+<p>Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
+the following:<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span> Cook &frac12; a cupful of stale bread crumbs and &frac12; a cupful
+of milk together until a smooth paste. Add 1 cupful of cooked lean ham
+chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover
+the hard boiled eggs with it. Fry in a frying basket in boiling lard for
+a minute.</p>
+
+<h4>18.&mdash;Curried Lobster.</h4>
+
+<p>Into a saucepan put the meat from a boiled lobster (broken into small
+pieces) and &frac12; a cup of gravy and &frac12; a cup of cream or milk, and half
+a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful
+of flour and 1 oz. of butter; add this to the lobster and <i>simmer</i> for
+&frac12; hour. After it is done add a squeeze of lemon juice and a little
+salt. Serve hot.</p>
+
+<h4>19.&mdash;Parmesan Fritters.</h4>
+
+<p>Boil together &frac14; of a cup of water and 2 ozs. of butter, then shake in
+2 ozs. of flour, stirring all the time; it must be well cooked. Add 2
+ozs. of grated Parmesan cheese, salt and cayenne, stir well and mix in
+by degrees 2 well-beaten eggs. Drop this mixture by the spoonful into
+hot boiling fat and fry a golden brown and serve at once.<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span></p>
+
+<h4>20.&mdash;Walnut Salad, No. 2.</h4>
+
+<p>Crack &frac12; a pound of English walnuts very carefully, to keep them in
+halves, make little balls of cream cheese and put half a walnut on each
+side (like the cream walnut candy) lay them on lettuce leaves, pour a
+French dressing over and serve with hot toasted crackers.</p>
+
+<h4>21.&mdash;Benton Beef.</h4>
+
+<p>Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made
+mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over
+slices of hot roast or broiled beef.</p>
+
+<h4>22.&mdash;Rice Border with Creamed Fish.</h4>
+
+<p>Put one cupful of rice on to boil in 3 cupfuls of water. When it has
+been boiling for half an hour, add 2 tablespoonfuls of butter and a
+teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a
+spoon and add 2 well-beaten eggs, and stir for 5 minutes. Butter a
+border mould and fill with the rice. Put in the oven for a few minutes.
+Turn out on a hot dish and fill the centre with creamed fish.<span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span></p>
+
+<h4>23.&mdash;Wigs.</h4>
+
+<p>A lb. of flour, &frac14; of a lb. of butter, 2 ozs. of sugar, 3 eggs, &frac12; a
+pint of milk, &frac12; a gill of yeast. Melt the butter and sugar in the milk
+and mix several hours before baking. Bake in muffin rings.</p>
+
+<h4>24.&mdash;Orange Marmalade Sandwiches.</h4>
+
+<p>Spread orange marmalade on buttered bread. Put four slices on top of
+each other. Put under a weight and when well pressed trim off the crusts
+and cut down in thin slices so they will look like jelly cake.</p>
+
+<h4>25.&mdash;Fish Salad.</h4>
+
+<p>Take cold baked or boiled fish. Pick into small pieces. Cover with
+mayonnaise dressing. Garnish with sliced cucumber and serve.</p>
+
+<h4>26.&mdash;Creme de Fromage.</h4>
+
+<p>Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
+cream, a little cayenne and salt. Mix into a smooth cream and spread on
+rounds of thin puff paste; double it over, press the edges well
+together, dip them in egg and chopped vermicelli; fry in boiling fat.
+Serve very hot.<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span></p>
+
+<h4>27.&mdash;Cauliflower au Gratin.</h4>
+
+<p>Boil a cauliflower, drain well and put it on a round platter. Make the
+sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk,
+and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt
+to taste. Press the cauliflower together, pour the sauce over, sprinkle
+a little more cheese on top and put into the oven to brown.</p>
+
+<h4>28.&mdash;Franklin Eggs.</h4>
+
+<p>Take out the yolks from four hard boiled eggs. Pass them and 8 olives
+and 4 red chillies through a wire sieve; add a little salt. Put this
+paste back into the whites of the eggs which have been cut lengthwise.
+Serve on fried bread; hot or cold.</p>
+
+<h4>29.&mdash;Savory Tomatoes.</h4>
+
+<p>Take three large tomatoes and cut them in halves, take out the insides
+and mix thoroughly with two tablespoonfuls of bread crumbs, 1
+tablespoonful of grated cheese, a gill of cream, &frac12; a teaspoonful of
+sugar, salt and cayenne to taste. Fill the tomatoes with this and on top
+of each piece put a thin slice<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span> of bacon. Put into the oven to cook and
+when the bacon is done, serve each one on a thin slice of toast.</p>
+
+<h4>30.&mdash;Rhubarb Puffs.</h4>
+
+<p>One cupful of finely-chopped rhubarb, 1 cupful of
+sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, &frac14;
+of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;
+cream the butter and sugar, add the well-beaten eggs, the milk, flour,
+rhubarb and baking powder. Half fill well-greased cups and steam &frac12; an
+hour.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Cream together &frac12; a cup each of butter and powdered sugar, then
+add by degrees one beaten egg, beating until perfectly smooth. The last
+thing before serving stir in 3 tablespoonfuls of boiling water.&mdash;"Table
+Talk," Phila.<span class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="JULY" id="JULY"></a>JULY.</h2>
+
+<h4>1.&mdash;Cherry Salad.</h4>
+
+<p>Take large ripe cherries, stone them and lay them on young lettuce
+leaves. Sprinkle over them finely chopped blanched nuts, almonds or
+English walnuts. For the dressing use 2 tablespoonfuls each of lemon and
+orange juice.</p>
+
+<h4>2.&mdash;Italian Asparagus.</h4>
+
+<p>Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
+in a baking dish, sprinkle over grated cheese, then another layer of
+asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls
+of melted butter, a little onion juice. Cover with a layer of fine dried
+bread crumbs. Bake a light brown.</p>
+
+<h4>3.&mdash;Cherry Fritters.</h4>
+
+<p>Remove the stems and stones from some<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span> ripe cherries. Roll each one in
+the white of an egg, beaten with a tablespoonful of water; then in
+chopped blanched almonds; dip them one by one in a thick fritter batter,
+arrange in a frying basket and plunge into very hot fat. When brown,
+remove, drain on blotting paper and serve on a folded napkin.&mdash;"Table
+Talk," Phila.</p>
+
+<h4>4.&mdash;Tomato Ice Salad.</h4>
+
+<p>Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes,
+&frac14; of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of
+sugar, salt and pepper to taste. Cook all together until the onion is
+tender. Then strain through a fine sieve to remove all the seeds. Let it
+cool, then pour into a mould and freeze. Serve on lettuce leaves, with
+mayonnaise dressing.</p>
+
+<h4>5.&mdash;Calf's Brains on Toast.</h4>
+
+<p>Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills
+of cream, salt and cayenne. Serve on fried toast with fried bread crumbs
+on top of each.</p>
+
+<h4>6.&mdash;Ham and Asparagus.</h4>
+
+<p>Take equal quantities of cooked asparagus,<span class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span> cut into bits, and cold
+cooked ham cut into small cubes. For each cup of material make a sauce
+of 2 tablespoonfuls each of butter and flour, a cup of the liquid in
+which the asparagus was cooked, a teaspoonful of lemon juice with salt
+and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn
+into small buttered cups, cover the tops with buttered cracker crumbs
+and bake in the oven until a golden brown.&mdash;Janet M. Hill, in "Boston
+Cooking School Magazine."</p>
+
+<h4>7.&mdash;Strawberry Jelly.</h4>
+
+<p>Soak &frac12; box of gelatine in &frac12; a cupful of cold water until soft. Add
+&frac12; a cupful of boiling water. Crush 1 qt. of strawberries and strain
+out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add
+this syrup to the hot gelatine. Strain through a flannel bag and mould
+in a porcelain dish. Serve with whipped cream.&mdash;From "Good
+Housekeeping."</p>
+
+<h4>8.&mdash;Spring Salad.</h4>
+
+<p>Arrange lettuce leaves on a round platter, pile neatly in the centre a
+dozen red radishes sliced thin with the red peel left on. Around<span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span> these
+a row of sliced hard boiled eggs, then a row of sliced cold boiled
+beets; pour a French dressing over all.</p>
+
+<h4>9.&mdash;Normandy Shrimps.</h4>
+
+<p>Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when
+melted add 1 tablespoonful of ground rice, and &frac12; a pt. of milk. Stir
+until smooth, then add the shrimps. When boiling hot pour over toast and
+serve.</p>
+
+<h4>10.&mdash;Sardine Sandwiches.</h4>
+
+<p>Take half a box of sardines, remove the bones and skin, mash to a paste,
+spread on buttered bread. Squeeze a little lemon juice on each. Put two
+together and serve with dressed lettuce.</p>
+
+<h4>11.&mdash;Shredded Wheat Biscuit and Apples.</h4>
+
+<p>Wash, pare and cook in three cups of water, 6 apples, until tender. Dip
+the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and
+shape into 6 cups. When the apples are tender remove to a colander to
+drain, then put one in each of the shredded<span class='pagenum'><a name="Page_79" id="Page_79">[Pg 79]</a></span> wheat cups. Add to the
+water in which the apples were cooked 1 cup of sugar and &frac14; box of pink
+gelatine which has previously been soaked in &frac14; cup of cold water, and
+the grated rind and juice of a lemon; let cook until reduced one third.
+Turn this mixture over the apples until the cups are filled. When cold
+turn out and serve with cream.</p>
+
+<h4>12.&mdash;Guava and Cheese Sandwiches.</h4>
+
+<p>Butter twelve slices of bread; spread six of them with guava jelly and
+the other six with cream cheese. Put a guava and a cream cheese
+together. Press them and trim the edges.</p>
+
+<h4>13.&mdash;Veal Loaf.</h4>
+
+<p>Chop fine, 3&frac12; lbs. of veal and 1 lb. of fat pork. Mix well with 4
+soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt,
+1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a
+loaf, and bake without water. Quick heat at first. A little grated lemon
+peel is an improvement.</p>
+
+<h4>14.&mdash;Fig Sandwiches.</h4>
+
+<p>Cook twelve figs in as little water as<span class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span> possible. When tender drain dry.
+Chop the figs fine, spread on slices of buttered bread. Put two
+together. Press them and trim.</p>
+
+<h4>15.&mdash;Fried Green Tomatoes.</h4>
+
+<p>Slice green tomatoes in thin slices, roll in flour. Heat and butter the
+griddle, fry the slices on it and when cooked sprinkle with powdered
+sugar. Serve with fish.</p>
+
+<h4>16.&mdash;Okra and Corn Fricassee.</h4>
+
+<p>In a skillet melt and heat &frac12; of a cupful of lard or bacon fat. When
+smoking turn in 1 pt. of sliced okra and stir occasionally until it
+begins to color. Add three cupfuls of sliced raw corn and when it is
+lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful
+of flour, stir until it is absorbed, then add 2/3 of a cupful of milk
+and stir occasionally for 15 minutes, seasoning to taste.&mdash;From "Table
+Talk," Phila.</p>
+
+<h4>17.&mdash;Boiled Cucumber Salad.</h4>
+
+<p>For those who cannot eat raw cucumbers a very nice salad is made by
+peeling and then boiling until tender, the cucumbers.<span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span> When icy cold
+slice thin, lay the slices on lettuce leaves and pour a mayonnaise
+dressing over. Garnish with a few round, red radishes.</p>
+
+<h4>18.&mdash;Frozen Pudding.</h4>
+
+<p>A quart of milk, 1 tablespoonful gelatine dissolved in a little of the
+milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a
+lb. of English walnuts and a lb. of figs; make a custard of the milk and
+eggs and the gelatine, strain into a bowl and freeze. Vanilla may be
+used instead of wine.</p>
+
+<h4>19.&mdash;Lobster Salad.</h4>
+
+<p>Pick the meat from a boiled lobster, break up into small pieces, mix
+with a French dressing, pile neatly on lettuce leaves, and cover over
+with mayonnaise dressing.</p>
+
+<h4>20.&mdash;Strawberry Puffs.</h4>
+
+<p>Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a
+little salt. Make into a soft dough with milk, about 1 cupful. Put a
+spoonful of the dough into well-greased cups, then a spoonful of
+straw<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span>berries, then another of dough. Steam for 20 minutes. Turn out
+onto a platter and serve with strawberry sauce.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Cream 2 tablespoonfuls of butter, add gradually 1 cupful of
+powdered sugar and a little lemon juice. Beat in as many crushed berries
+as the mixture will hold and serve cold or melt over hot water and serve
+hot.&mdash;From "Good Housekeeping."</p>
+
+<h4>21.&mdash;Mushroom Toasts.</h4>
+
+<p>Fry rounds of bread crisp, and cover with the following: Mince 12 large
+mushrooms fine, add pepper and salt, &frac12; a gill of cream and stew until
+tender. When cooked heap the mushrooms high on the rounds of toast;
+sprinkle Parmesan cheese over each, brown and serve very hot.</p>
+
+<h4>22.&mdash;Dutch Sauce and Cold Meat.</h4>
+
+<p>Beat up the white of an egg, with salt and pepper, a spoonful of chopped
+parsley, a small onion and a teaspoonful of olive oil. Beat well and add
+a spoonful of tarragon vinegar. Serve with cold meat.</p>
+
+<h4>23.&mdash;Cream of Chicken Sandwiches.</h4>
+
+<p>Take &frac12; a cupful of finely-chopped<span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span> chicken and pound it fine. Dissolve
+a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip &frac12; a
+pt. of cream to a stiff froth. Add the liquid gelatine to the chicken;
+season with salt and a teaspoonful of grated horse radish (if liked).
+Stir until it begins to thicken, add the whipped cream a little at a
+time, and stand away until very cold. Cut bread into fancy slices and
+spread with the mixture.</p>
+
+<h4>24.&mdash;Cauliflower with Cheese.</h4>
+
+<p>Boil a cauliflower whole, pour a white sauce over it. Cover this with
+grated cheese, and place in the oven and brown.</p>
+
+<h4>25.&mdash;Cucumber and Lobster Salad.</h4>
+
+<p>Cut a slice off the cucumbers lengthwise, scoop them out, fill with
+boiled lobster meat. Arrange the lobster claws across the top. Ornament
+with mayonnaise dressing.</p>
+
+<h4>26.&mdash;Horseshoe Cakes.</h4>
+
+<p>Beat together very light &frac34; of a lb. of sugar and the same of butter,
+add 4 eggs and mix in 1&frac14; lbs. of flour. Mix &frac14; of a lb. of sugar and
+flour together, and lay in on<span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span> the bread board. Take a small spoonful of
+the mixture and roll it with a broad-blade knife in the flour and sugar.
+When rolled to the right length lay on tin sheet in the form of a
+horseshoe and bake.</p>
+
+<h4>27.&mdash;Lettuce Sandwiches.</h4>
+
+<p>Wash and dry the young and tender leaves of a head of lettuce. Butter
+slices of graham bread, spread with a thick layer of mayonnaise
+dressing, lay lettuce leaves between two slices.</p>
+
+<h4>28&mdash;Sally Lunn.</h4>
+
+<p>Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
+well-beaten eggs, and &frac12; a yeast cake dissolved in 3 tablespoonfuls of
+cold water. Pour gradually on the flour and beat into a smooth batter;
+then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter
+baking pans and pour half full. Let it rise for 2 hours in a warm place.
+Bake &frac12; an hour.</p>
+
+<h4>29.&mdash;Lobster Fritanella.</h4>
+
+<p>Take half a loaf of stale bread, crumb, and<span class='pagenum'><a name="Page_85" id="Page_85">[Pg 85]</a></span> soak in cold water. When
+soaked, squeeze dry in a cloth. Chop a very little onion fine, add two
+tablespoonfuls of butter; stir together over the fire until a good
+brown; add the bread; stir well; put into this the chopped meat of a
+large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of
+two eggs; stir hard, and then turn out to cool. When quite cold, form
+into rolls with a little flour; egg and bread-crumb them and fry.</p>
+
+<h4>30.&mdash;Frenchman's Pie.</h4>
+
+<p>Boil 1&frac12; lbs. of calf's liver; when cold put it through the chopping
+machine twice, put it in a mortar with cayenne pepper, salt, nutmeg,
+mace and black pepper to taste. Line a china mould with very thin slices
+of fat bacon, then put a layer of cooked veal or chicken, cut in very
+thin slices, next a layer of the pounded liver, and so on until the
+mould is full. Pour in a pint of good gravy or stock in which 1&frac12; ozs.
+of gelatine has been melted. Bake in a moderate oven for two hours. When
+quite cold, turn out on a platter.<span class='pagenum'><a name="Page_86" id="Page_86">[Pg 86]</a></span></p>
+
+<h4>31.&mdash;Scalloped Corn.</h4>
+
+<p>Cut corn from the cob, spread a layer in a baking dish, season, put on a
+layer of sliced tomatoes, season, and so on with alternate layers until
+the dish is nearly full; then fill the dish with rich milk in which
+dissolve a little soda and bake an hour.<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="AUGUST" id="AUGUST"></a>AUGUST.</h2>
+
+<h4>1.&mdash;Mock Crabs.</h4>
+
+<p>Cook a teaspoonful of finely chopped onion in 2&frac12; tablespoonfuls of
+butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls
+of flour, and when blended with the butter, stir in &frac34; of a cup of
+milk. When the mixture boils, add 1 cup of korulet, 1&frac14; teaspoonfuls
+of Worcestershire sauce, 1/3 of a teaspoonful of mustard, &frac14; of a
+teaspoonful of paprika, and a few grains of cayenne. When again boiling,
+set over hot water and stir in 1 beaten egg. Serve on thin
+crackers.&mdash;Janet M. Hill, in "Boston Cooking School Magazine."</p>
+
+<h4>2.&mdash;Rice Waffles.</h4>
+
+<p>Warm 1&frac12; cups of boiled rice in a pt. of milk; stir in a pint of cold
+milk, add an egg, a little salt, and flour enough to make a thin batter.
+Bake in waffle irons well buttered.<span class='pagenum'><a name="Page_88" id="Page_88">[Pg 88]</a></span></p>
+
+<h4>3.&mdash;Chicola.</h4>
+
+<p>Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
+of one egg, well beaten. Cut the outside of a green pepper into small
+pieces. Stir all well together, bake &frac12; an hour, or until brown.</p>
+
+<h4>4.&mdash;Buttered Shrimps.</h4>
+
+<p>Shell some shrimps and put them in a saucepan with a little butter, a
+seasoning of salt and pepper and stir over the fire until hot. Fry some
+thin pieces of bread in butter or lard. Drain, place them on a hot
+platter, pile the buttered shrimps on top and serve.</p>
+
+<h4>5.&mdash;Lobster Sandwiches.</h4>
+
+<p>Pick fine the meat of a boiled lobster, mix well with mayonnaise
+dressing. Butter slices of white bread. Lay a small lettuce leaf on each
+and the lobster on that; put a slice of plain bread and butter on top;
+press together; trim off the crust.</p>
+
+<h4>6.&mdash;Potato Border with Meat Filling.</h4>
+
+<p>Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
+pepper and<span class='pagenum'><a name="Page_89" id="Page_89">[Pg 89]</a></span> 2 well-beaten eggs. Butter a border mould and pack the
+potato in it. Let this stand for fifteen minutes, then turn out on a
+dish and brush over with a well-beaten egg. Brown in the oven and fill
+with any kind of meat cut into blocks and seasoned well; cook in either
+a white or brown sauce.</p>
+
+<h4>7.&mdash;Cold Slaw.</h4>
+
+<p>Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar
+on to boil, beat 2 eggs light, add to them &frac12; a cup of sour cream or
+milk, a tablespoonful of butter. Pour the boiling vinegar on to these.
+Stir over the fire until boiling hot, add salt and pepper and pour over
+the cabbage. Serve cold.</p>
+
+<h4>8.&mdash;Cucumber Salad.</h4>
+
+<p>Peal and slice 3 cucumbers; leave them in ice water until wanted, then
+cover with French dressing.</p>
+
+<h4>9.&mdash;Corn Pudding.</h4>
+
+<p>One pint of uncooked green corn either grated or cut from the cob, 2
+tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
+of melted butter, 1 teaspoonful of<span class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span> salt and &frac14; of a teaspoonful of
+pepper. Bake in a moderate oven until firm in the centre.</p>
+
+<h4>10.&mdash;Savory Trifles.</h4>
+
+<p>Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
+a gill of cream; season with salt and pepper. Serve on slices of fried
+bread.</p>
+
+<h4>11.&mdash;Corn Chowder.</h4>
+
+<p>Pare and slice 4 potatoes and 2 onions. Cut &frac12; a pound of bacon into
+small pieces. Fry the bacon and onion until a light brown. Into a
+saucepan put the potatoes, 1 qt. of grated corn, the bacon and
+seasoning. Put these in, in layers, potatoes, bacon, corn, and continue
+in that way until all is used. Now add &frac12; a pint of boiling water and
+let simmer for &frac12; an hour. Add 1 pint of hot milk. Thicken with 1
+tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water
+crackers. The last thing add the beaten yolk of an egg and serve at
+once.</p>
+
+<h4>12.&mdash;Cauliflower Salad.</h4>
+
+<p>Save part of a boiled cauliflower and cover<span class='pagenum'><a name="Page_91" id="Page_91">[Pg 91]</a></span> with mayonnaise, arrange on
+lettuce leaves and serve.</p>
+
+<h4>13.&mdash;Corn Omelet.</h4>
+
+<p>Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
+sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
+Beat the whites and stir in the last thing, put bits of butter on top
+and bake a rich brown.</p>
+
+<h4>14.&mdash;Pea-pod Soup.</h4>
+
+<p>Wash the peas before shelling, and save the pods. Cover the pods with as
+little water as will cover them, let boil until tender, strain all and
+press through a colander. Add to this (water and pods) a pint of milk
+and a thickening of 2 tablespoonfuls of flour and 2 of butter, a
+teaspoonful of sugar, salt and pepper to taste. Stir and cook until
+thickened. Serve with croutons.</p>
+
+<h4>15.&mdash;Salade a la Russe.</h4>
+
+<p>A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
+a boiled beet, four olives, four anchovies, yolks of two eggs, a
+tablespoonful of vinegar, a teaspoonful of<span class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span> tarragon vinegar, one
+teaspoonful of salt, &frac12; of pepper. Put the eggs into a bowl, and drip
+salad oil slowly over them and beat to a cream; add the vinegars, pepper
+and salt. Cut the vegetables into small dice and pour the dressing over.</p>
+
+<h4>16.&mdash;Shrewsbury Cakes.</h4>
+
+<p>Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
+add a little rose water, and 3 eggs beaten light and mix well with the
+flour; then pour into it as much melted butter as will make it a good
+thickness to roll out. Mould it well, roll thin and cut it into shapes.
+Bake on tin sheets.</p>
+
+<h4>17.&mdash;Potato Salad.</h4>
+
+<p>Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
+add half a pint of finely chopped small onions, a tablespoonful of
+finely chopped parsley, a teaspoonful each of salt and pepper. Mix a
+teacupful of chicken broth, four tablespoonfuls each of oil and vinegar,
+and toss up lightly with the potatoes, so as to break them as little as
+possible. Serve on lettuce leaves and garnish<span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span> with slices of beets cut
+in shapes or hard boiled eggs sliced.</p>
+
+<h4>18.&mdash;Fricadelles.</h4>
+
+<p>Chop fine some cold cooked beef and a slice of onion; season with salt
+and pepper, a little lemon juice and parsley, add &frac14; as much boiled
+rice or bread crumbs as there is meat; add 1 beaten egg and sufficient
+water to make a paste. Form into balls and fry in deep fat.</p>
+
+<h4>19.&mdash;Eggs Stuffed with Sardines.</h4>
+
+<p>Skin and bone a small box of sardines, chop fine 6 hard boiled <i>yolks</i>
+of eggs, a little chopped parsley, salt, pepper and a tablespoonful of
+butter, rub all to a paste and fill in the cavities of the white of
+eggs. Garnish with watercress. Serve cold.</p>
+
+<h4>20.&mdash;Ham Sandwich.</h4>
+
+<p>Toast saltine biscuit, butter and spread with potted ham. Put two
+together, serve hot.</p>
+
+<h4>21.&mdash;Laplander Cakes.</h4>
+
+<p>One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
+butter, a pinch of<span class='pagenum'><a name="Page_94" id="Page_94">[Pg 94]</a></span> salt, a tablespoonful of sugar. Have the pans <i>very</i>
+hot before filling.</p>
+
+<h4>22.&mdash;Ham Canapes.</h4>
+
+<p>Cut six slices of bread and toast to a golden brown. Put them on a
+platter. Cover each piece with a slice of lean cooked ham, spread a
+little mustard over it, then chopped parsley and fine bread crumbs, and
+a little Parmesan cheese. Place in a hot oven for ten minutes and serve.</p>
+
+<h4>23.&mdash;Veal Rissoles.</h4>
+
+<p>Mince a few slices of cold veal fine and the same quantity of ham or
+bacon; add one tablespoonful of minced parsley and one of herbs, a very
+little nutmeg, cayenne and salt. Mix into a paste with a well-beaten
+egg. Form into balls, egg and bread crumb them and fry in hot fat.</p>
+
+<h4>24.&mdash;Savory Toast.</h4>
+
+<p>Take the yolk of an egg and beat it well, pour into it stirring all the
+time a dessert spoonful of Worcestershire sauce, a teaspoonful of
+anchovy sauce, a piece of butter the size of a walnut, a large
+tablespoonful of<span class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span> finely minced meat (fowl is better) a dash of red
+pepper, salt and black pepper to taste and a dash of nutmeg. Mix all
+well together until it becomes a paste. Spread it on slices of toast,
+place it in the oven a few minutes and serve hot.</p>
+
+<h4>25.&mdash;Scalloped Tongue.</h4>
+
+<p>Take the ends and poorer parts of a boiled tongue, chop quite fine, add
+a little parsley, a little seasoning of salt and cayenne. Butter a
+baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
+the dish in this way. When nearly full pour over the whole &frac12; a cup of
+stock. Then finish with a layer of bread crumbs and bits of butter.
+Brown in the oven.</p>
+
+<h4>26.&mdash;Egg Sandwiches.</h4>
+
+<p>Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
+add salt and a tablespoonful of cream or milk, rub to a paste, spread on
+the bread, put two slices together, trim neatly and serve with lettuce
+salad.</p>
+
+<h4>27.&mdash;Corn-meal Puffs.</h4>
+
+<p>Scald 4 tablespoonfuls of corn-meal in a<span class='pagenum'><a name="Page_96" id="Page_96">[Pg 96]</a></span> little water. While hot, stir
+in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2
+cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in
+cups in a quick oven.</p>
+
+<h4>28.&mdash;Potted Chicken.</h4>
+
+<p>Take the good meat from a cold roast or boiled chicken and to every lb.
+allow &frac14; of a lb. of butter, 1 teaspoonful of pounded mace, and &frac12; a
+small grated nutmeg; salt and pepper to taste. Cut the meat in small
+pieces, pound it well with the butter, sprinkle in the spices gradually
+and keep pounding until reduced to a paste. Put it into small jars and
+cover with clarified butter and seal tight.</p>
+
+<h4>29.&mdash;Chocolate Cream.</h4>
+
+<p>Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
+grated chocolate, &frac14; of a lb. of sugar, and 1 pt. of milk; stir these
+well and pour them into a pitcher set in a saucepan of boiling water;
+stir one way carefully but do not let boil or it will curdle. Strain the
+cream through a sieve into a dish and add 1&frac12; ozs. of gelatine and &frac12;
+a pt. of<span class='pagenum'><a name="Page_97" id="Page_97">[Pg 97]</a></span> well whipped cream. Pour into a mould and set on ice until
+ready to use.</p>
+
+<h4>30.&mdash;Spanish Buns.</h4>
+
+<p>1&frac14; lbs. of flour, 1 lb. of sugar, &frac12; a lb. of butter, 4 eggs, a
+teacup of cream or milk, warmed sufficiently to melt the butter, a
+tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
+and bake.</p>
+
+<h4>31.&mdash;Chicken Salad.</h4>
+
+<p>Cut very fine the good parts of a cold boiled chicken; chop up celery in
+the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for
+an hour or two with a French dressing poured over it. When it is well
+soaked up, cover with a mayonnaise dressing and garnish with celery
+tops. Serve on lettuce leaves.<span class='pagenum'><a name="Page_98" id="Page_98">[Pg 98]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="SEPTEMBER" id="SEPTEMBER"></a>SEPTEMBER.</h2>
+
+<h4>1.&mdash;Banana Croquettes.</h4>
+
+<p>Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
+put on ice to harden. Fry carefully in a frying basket in deep hot fat.
+Serve with hot or cold chicken.</p>
+
+<h4>2.&mdash;Celery au Gratin.</h4>
+
+<p>Cook until tender a large bunch of celery cut into one inch lengths.
+Drain, return to the saucepan and cover with a cupful of white sauce.
+Season with salt and pepper and chopped parsley. When cold butter a
+baking dish and cover the bottom with crumbs. When the celery is cold
+add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake
+&frac12; an hour.</p>
+
+<h4>3.&mdash;Boiled Partridge with Celery Sauce.</h4>
+
+<p>Dress the partridge as for roasting, make a<span class='pagenum'><a name="Page_99" id="Page_99">[Pg 99]</a></span> stuffing with &frac12; cup of
+bread crumbs, &frac12; cup of chopped celery seasoned with a little butter
+and celery salt. Cover with boiling water, cook until tender. Make a
+sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
+bread crumbs, &frac12; cup of chopped celery, 1 cup milk, salt and pepper.
+Let this boil up once.</p>
+
+<h4>4.&mdash;Rice and Apples.</h4>
+
+<p>Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
+rinse with cold water. Return to a saucepan and cover with fresh water,
+add &frac12; teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop
+fine 6 apples, add them to the rice and cook until done. Serve as a
+border for hot or cold slices of pork.</p>
+
+<h4>5.&mdash;Moulded Chopped Meat.</h4>
+
+<p>Take any kind of cold meat, chop it very fine. Dissolve &frac12; a box of
+gelatine in &frac12; a cup of cold water. Slice two hard boiled eggs, wet a
+mould and lay the slices of egg in the bottom and on the sides, then put
+in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of
+boiling water.<span class='pagenum'><a name="Page_100" id="Page_100">[Pg 100]</a></span> When dissolved add this to the gelatine, stir well and
+pour over the meat.</p>
+
+<h4>6.&mdash;Curry Sandwiches.</h4>
+
+<p>Make a paste with four hard boiled eggs, a tablespoonful of stock and a
+teaspoonful of curry powder. Spread on slices of buttered bread. Put two
+together and serve.</p>
+
+<h4>7.&mdash;Pickled Salmon.</h4>
+
+<p>After the fish has been boiled and drained add the following sauce: Take
+equal quantities of water in which the fish was boiled and vinegar. Add
+a few pepper corns, a little mace, a very little allspice; boil for a
+few minutes and pour over the fish.</p>
+
+<h4>8.&mdash;Boston Cookies.</h4>
+
+<p>Cream one cup of butter, add gradually 1&frac12; of sugar and 3 eggs well
+beaten. Add 1 teaspoonful of soda dissolved in 1&frac12; tablespoonfuls of
+hot water. Sift together 3&frac14; cups of flour, half a teaspoonful of salt
+and 1 teaspoonful of cinnamon. Add &frac12; of this to the thin mixture, then
+1 cup of chopped English walnut meat, &frac12; a cup of currants and &frac12; a
+cup of chopped and seeded raisins.<span class='pagenum'><a name="Page_101" id="Page_101">[Pg 101]</a></span> Put in the rest of the flour and
+beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake
+in a moderate oven.&mdash;From "Good Housekeeping."</p>
+
+<h4>9.&mdash;Maple Sugar Sandwiches.</h4>
+
+<p>Cut and butter slices of white bread, scrape maple sugar and spread
+thickly on the bread. Cut with a maple leaf cutter and serve with hot
+coffee.</p>
+
+<h4>10.&mdash;Stuffed Egg Plant.</h4>
+
+<p>Cut off the top and scoop out the inside; lay the shell in salt and
+water for &frac12; an hour. Boil the inside part in about &frac12; a cup of water
+and put through the colander. Then mix it with &frac12; a teacup of bread
+crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe
+dry the inside of the shell and put the mixture in. Bake 20 minutes and
+sprinkle top with bread crumbs and butter.</p>
+
+<h4>11.&mdash;Corn Fritters.</h4>
+
+<p>Grate the corn; allow an egg and a tablespoonful of cream for every
+cupful. Beat the eggs well; add the corn by degrees,<span class='pagenum'><a name="Page_102" id="Page_102">[Pg 102]</a></span> beating very hard,
+salt to taste; put in a tablespoonful of melted butter to every pint of
+corn; stir in the milk, thicken with just enough flour to hold together,
+say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
+lamb or pork chops.</p>
+
+<h4>12.&mdash;Jellied Veal.</h4>
+
+<p>Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
+it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced
+onions, a bay leaf, a few pepper corns, 12 whole cloves and &frac12; a
+teaspoonful of ground allspice. Let it simmer for an hour longer. Take
+out the meat, remove all the bones and pick the meat into small pieces.
+Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.
+Turn over the meat and stand away for 12 hours or more to harden.</p>
+
+<h4>13.&mdash;Coburg Puddings.</h4>
+
+<p>Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of
+sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When
+all are well mixed turn into small cups, previously well buttered, and
+bake &frac34;<span class='pagenum'><a name="Page_103" id="Page_103">[Pg 103]</a></span> of an hour. Only fill the cups half full, as it rises very
+light. Turn out on a dish and serve with wine sauce.</p>
+
+<h4>14.&mdash;Maple Sugar Tea Biscuit.</h4>
+
+<p>Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
+teaspoonfuls of baking powder. Work into these ingredients 2
+tablespoonfuls of butter and then mix to a dough with milk or milk and
+water. Cut the dough until light and spongy, then pat out into a
+rectangular sheet with the rolling-pin; spread with maple sugar and roll
+up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan
+and serve hot with butter.</p>
+
+<h4>15.&mdash;Tomato Salad.</h4>
+
+<p>Scoop out the centres of 6 tomatoes, fill with chopped watercress and
+the inside of the tomato and pour a French dressing on. Serve on lettuce
+leaves.</p>
+
+<h4>16.&mdash;Tongue Squares.</h4>
+
+<p>Fry squares of bread, sprinkle grated Parmesan cheese on them, season
+highly with pepper and salt. Pile grated tongue in a<span class='pagenum'><a name="Page_104" id="Page_104">[Pg 104]</a></span> pyramid on each
+square. Serve either hot or cold.</p>
+
+<h4>17.&mdash;Cheese Straws.</h4>
+
+<p>Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
+flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.
+Roll out very thin and cut into strips &frac14; of an inch wide and 6 long.
+Lay on a buttered tin and bake brown.</p>
+
+<h4>18.&mdash;Cinnamon Wafers.</h4>
+
+<p>One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
+milk or, better, sour milk with a teaspoonful of soda dissolved in it.
+Spread with a spoon thin on tin sheets either in small cakes or one
+large one, which can be cut after baking. When half baked, draw to the
+front of the oven and sift granulated sugar mixed with cinnamon over
+them.</p>
+
+<h4>19.&mdash;A Pretty Salad.</h4>
+
+<p>Boil six young beets, and when cooked, scoop out the centres and fill
+with asparagus tips which have been soaked in French dressing. Make a
+mayonnaise dressing, spread it evenly on a round dish, sink the beets
+into it, and garnish with young lettuce leaves.<span class='pagenum'><a name="Page_105" id="Page_105">[Pg 105]</a></span></p>
+
+<h4>20.&mdash;Gatineau Trout (<span class="smcap">Baked</span>).</h4>
+
+<p>Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
+pepper. Have the fish carefully dried and cleaned, put in the stuffing
+and sew it up. Bake 20 minutes to half an hour. Baste well with
+drippings and serve with a garnish of parsley.</p>
+
+<h4>21.&mdash;Southern Corn Pone.</h4>
+
+<p>Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on
+enough cold water to make a mixture that will squeeze easily through the
+fingers. Work to a soft dough. Mould into oblong cakes an inch thick at
+the ends, and a little thicker in the centre. Slap them down on the pan
+and press them a little to show the marks of the fingers. Bake in a hot
+oven 20 minutes.</p>
+
+<h4>22.&mdash;Valentia Rice.</h4>
+
+<p>Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
+burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until
+done. Take two cups of rice, wash and put into a saucepan, pour the
+mixture over, and add as much<span class='pagenum'><a name="Page_106" id="Page_106">[Pg 106]</a></span> water as will boil the rice well; then
+add two seeded green peppers, cut in quarters, salt to taste and boil
+until rice is soft. Take out the ends of the peppers. Serve with cold
+meat.</p>
+
+<h4>23.&mdash;Stewed Black Fish.</h4>
+
+<p>Take a four-pound fish; throw a little salt over it to harden it, and
+let it stand an hour. Score and brown it upon a buttered gridiron. Lay
+it upon a strainer with some fresh mushrooms, a white onion sliced, a
+sprig of parsley, a few pepper corns, four cloves, a little mace, a
+pinch of cayenne, the juice and grated rind of a lemon, a pint of
+claret, and one of water. Cover the kettle well, simmer slowly, and when
+done, lift the fish gently and strain the sauce over it, laying the
+mushrooms around it.</p>
+
+<h4>24.&mdash;Alpine Eggs.</h4>
+
+<p>Butter a shallow tin and line it with thin slices of cheese, break over
+this five eggs, being careful not to break the yolks, and season with
+salt and pepper. Grate a little cheese and chop fine a few sprigs of
+parsley, mix and sprinkle over the top, put a few bits<span class='pagenum'><a name="Page_107" id="Page_107">[Pg 107]</a></span> of butter over
+it and bake in a quick oven ten minutes.</p>
+
+<h4>25.&mdash;Blanquette of Chicken.</h4>
+
+<p>One pt. of cold chicken cut into small dice, &frac12; a cup of stock, &frac12; a
+cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub
+the butter and flour smooth and put into a frying pan. Add the stock,
+milk and season with salt and pepper, stir until it boils; then add the
+chicken and stand over a moderate fire until hot. Take it from the fire
+and add the well-beaten yolks; do not let it boil after the eggs are
+added. Serve at once.</p>
+
+<h4>26.&mdash;Chestnut Soup.</h4>
+
+<p>Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
+rub off the inner skin and cook until tender in good stock, drain and
+rub them through a fine sieve. Add more stock and season with mace,
+cayenne and salt, and stir until it boils, then add &frac14; of a pint of
+cream. Serve at once.</p>
+
+<h4>27.&mdash;Eels with Tartare Sauce.</h4>
+
+<p>Cut the eels into four-inch pieces. Let them stand in boiling water for
+5 minutes,<span class='pagenum'><a name="Page_108" id="Page_108">[Pg 108]</a></span> drain, season, dip in egg and bread crumbs and fry in hot
+fat. Serve with tartare sauce.</p>
+
+<h4>28.&mdash;Lunch Sandwiches.</h4>
+
+<p>Butter slightly, slices of white bread. Chop fine four stalks of celery,
+and the same quantity of cold meat. Make a mayonnaise dressing, stir it
+into the meat and celery, spread on the bread; put a plain slice of
+bread and butter on top.</p>
+
+<h4>29.&mdash;Bread Dumplings.</h4>
+
+<p>Soak stale bread in cold water for 15 minutes, then squeeze as dry as
+possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2
+tablespoonfuls of melted butter, &frac12; of a teaspoonful of salt and the
+same of sugar and sufficient flour to make of such consistence that the
+mixture will not fall apart when a small spoonful is dropped into
+boiling water. Have the water slightly salted and boiling hard. Test a
+spoonful of the mixture. When of the right consistency drop a number of
+spoonfuls at a time into the water and cook for 5 minutes. Lift out with
+a skimmer and arrange in a dish, keeping<span class='pagenum'><a name="Page_109" id="Page_109">[Pg 109]</a></span> them hot over water until all
+are done.&mdash;"Table Talk," Phila.</p>
+
+<h4>30.&mdash;Chopped Ham and Egg.</h4>
+
+<p>Chop fine cold cooked ham. Toast and butter some slices of bread, spread
+the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4
+eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls
+of butter in a saucepan, pour in the beaten eggs and stir over the fire
+until thick but do not let it boil. Pour the eggs over the ham and
+serve.<span class='pagenum'><a name="Page_110" id="Page_110">[Pg 110]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="OCTOBER" id="OCTOBER"></a>OCTOBER.</h2>
+
+<h4>1.&mdash;Potato Croquettes.</h4>
+
+<p>Four mashed potatoes, season highly with pepper and salt, butter and
+chopped parsley. Beat very well. Roll into balls, egg and bread crumb
+them and fry in boiling lard.</p>
+
+<h4>2.&mdash;Brown Apple Sauce for Cold Pork.</h4>
+
+<p>Put &frac12; a pt. of gravy in a saucepan with 5 pared, cored and quartered
+apples. Simmer gently, until tender; beat to a pulp, season with cayenne
+and serve with cold roast pork.</p>
+
+<h4>3.&mdash;Cod Cutlets.</h4>
+
+<p>Make the following sauce and simmer the fish cutlets in it. One cupful
+of stock, pepper, salt, parsley, onion, a little lemon juice and a glass
+of sherry. Thicken with browned flour. Heat the cutlets slowly, do not
+let them boil.<span class='pagenum'><a name="Page_111" id="Page_111">[Pg 111]</a></span></p>
+
+<h4>4.&mdash;Crumb Griddle Cakes.</h4>
+
+<p>Put a large cup of bread crumbs to soak in a qt. of sour milk over
+night; in the morning rub through a sieve. Add the yokes of 4 eggs, well
+beaten, 2 teaspoonfuls of soda dissolved in a little water, 1
+tablespoonful melted butter, and enough corn-meal to make it the
+consistency of ordinary griddle cakes. Add the whites of the eggs just
+before frying.</p>
+
+<h4>5.&mdash;Fillets of Weakfish.</h4>
+
+<p>Take a three lb. fish, cut off the head and tail, split the fish through
+the back and take out the bone, cut these two pieces into four or six,
+season with salt and pepper. Dip each piece into melted butter, then
+roll in crumbs and broil on both sides. Serve with tartare sauce.</p>
+
+<h4>6.&mdash;Celery Sandwiches.</h4>
+
+<p>Chop very fine a few stalks of celery, mix well with a mayonnaise
+dressing, spread on buttered bread, put two together; press and cut in
+any shape desired.</p>
+
+<h4>7.&mdash;Cheese Fritters.</h4>
+
+<p>One oz. of well boiled macaroni, cut very<span class='pagenum'><a name="Page_112" id="Page_112">[Pg 112]</a></span> small, 1 large tablespoonful
+of grated cheese, 1 of cream; mix all together. Season with pepper and
+salt. Roll out puff paste very thin, cut into rounds, place some of this
+mixture on each round, double them over, egg and vermicelli them, fry a
+light brown. Serve hot.</p>
+
+<h4>8.&mdash;Veal Salad.</h4>
+
+<p>Chop cold veal very fine, season, mix well with mayonnaise dressing.
+Heap on lettuce leaves. Garnish with slices of hard boiled egg.</p>
+
+<h4>9.&mdash;Fish and Rice.</h4>
+
+<p>Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
+stewpan with a good piece of fresh butter. When hot add a teacupful of
+ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well
+together until hot. Dish and serve with pickles.</p>
+
+<h4>10.&mdash;Curry of Macaroni.</h4>
+
+<p>Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
+onion becomes of a pale straw color, then add two tablespoonfuls<span class='pagenum'><a name="Page_113" id="Page_113">[Pg 113]</a></span> of
+flour, 1 tablespoonful of curry powder, &frac14; teaspoonful of salt and a
+dash of pepper. When blended with the butter, add gradually 1 cup of
+milk and stir until smooth and boiling. Then strain over 1 cup of
+macaroni, cooked until tender in boiling salted water and then drained
+and rinsed in cold water. Reheat and serve.&mdash;Janet M. Hill in "Boston
+Cooking School Magazine."</p>
+
+<h4>11.&mdash;Oyster Canapes.</h4>
+
+<p>Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
+cracker dust, a tablespoonful of butter and &frac12; a cup of milk, season
+with salt and pepper. Stir and let the mixture simmer for a few minutes;
+pour the mixture over buttered toast and serve.</p>
+
+<h4>12.&mdash;Dried Apple Cake.</h4>
+
+<p>Soak 3 cups of dried apples over night; drain the water off and cut them
+up a little and put them over the fire with 2 cups of molasses; boil
+until thick; take off the fire and put into a bowl. Add a cup of
+shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the
+same of allspice, a cup of sweet milk; when cold a tablespoonful of<span class='pagenum'><a name="Page_114" id="Page_114">[Pg 114]</a></span>
+soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs
+well beaten, added last. Grease 3 pans well and bake.</p>
+
+<h4>13.&mdash;Vegetable Soup.</h4>
+
+<p>Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
+ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
+cup of chopped potatoes, cover and cook five minutes, then add a qt. of
+boiling water and cook an hour. Mash the vegetables, add a tablespoonful
+of butter and a little chopped parsley. Season with salt and pepper.</p>
+
+<h4>14.&mdash;Beef Salad.</h4>
+
+<p>Chop very fine slices of cold roast beef, having first removed all fat;
+add six finely chopped cold potatoes, the same quantity of beets, a few
+slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.
+Mix thoroughly, and chop all together, until the whole is almost reduced
+to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato
+and lettuce leaves.</p>
+
+<h4>15.&mdash;Corn-starch Cake.</h4>
+
+<p>Beat well the whites of 4 eggs, beat the<span class='pagenum'><a name="Page_115" id="Page_115">[Pg 115]</a></span> yolks, then beat them
+together. Cream a &frac14; of a lb. of butter. Add to it gradually &frac12; a lb.
+of granulated sugar and beat until light, then add the eggs and beat
+again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour;
+add a teaspoonful of baking powder and sift, stir this into the cake.
+Add the grated rind of &frac12; a lemon, bake in greased gem pans in a
+moderate oven 15 minutes.</p>
+
+<h4>16.&mdash;Fried Celery.</h4>
+
+<p>Cut it into inch lengths and boil until tender in slightly salted water,
+dip the pieces in fritter batter and fry in smoking hot fat. Garnish
+with parsley and serve with tomato sauce.</p>
+
+<h4>17.&mdash;Beef a la Mode.</h4>
+
+<p>Take a round of beef, trim off the fat, cut fat bacon into strips and
+roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the
+meat with these and rub the rest of the seasoning into the meat. Flour
+it, put in a deep pan, add a pt. of water and bake in a moderate oven.
+Baste often. Strain the gravy and if you like a little cooking wine<span class='pagenum'><a name="Page_116" id="Page_116">[Pg 116]</a></span> may
+be added to the gravy. Serve hot or cold.</p>
+
+<h4>18.&mdash;Potato Chowder.</h4>
+
+<p>Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
+onion and 2 slices of bacon cut into small pieces, fry until a light
+brown. Put the potatoes, bacon and onion, a little chopped parsley, salt
+and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or
+20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter
+and flour, add to the rest and stir carefully until it boils.</p>
+
+<h4>19.&mdash;A Spanish Fish Dish.</h4>
+
+<p>Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
+clove of garlic, some Spanish red pepper and a wine-glass of tarragon
+vinegar. Lay tomatoes, cooked down to a thick pur&eacute;e, in a dish; lay the
+fish upon it, pour the sauce over and serve.</p>
+
+<h4>20.&mdash;Stewed Celery in Brown Sauce.</h4>
+
+<p>Cut the celery in six inch lengths, boil in salt and water, strain. Put
+&frac12; a pint of soup stock or gravy on the fire and cook the celery<span class='pagenum'><a name="Page_117" id="Page_117">[Pg 117]</a></span> in
+it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a
+little thickening of butter and flour. Simmer only a few minutes.</p>
+
+<h4>21.&mdash;Baked Oyster Dumplings.</h4>
+
+<p>Drain the oysters and cover with a little lemon juice. Make a light puff
+paste and cut into pieces about 4 inches square; brush them over with
+white of egg. Place upon each square 2 or 3 of the prepared oysters and
+put a little piece of butter on them. Bring the four corners of the
+paste together and fasten them with a small wooden toothpick, leaving
+the crust open between the points. Bake in the oven until a nice brown,
+take out the toothpicks and serve.</p>
+
+<h4>22.&mdash;Barbacued Lobster.</h4>
+
+<p>Cut up and chop a large lobster; add both black and cayenne pepper,
+mustard, salt, a small cup of sweet oil, two or three powdered crackers
+or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into
+a loaf and cover with bread crumbs. Bake half an hour.<span class='pagenum'><a name="Page_118" id="Page_118">[Pg 118]</a></span></p>
+
+<h4>23.&mdash;Oyster Patties.</h4>
+
+<p>Make a rich puff paste and bake it in small patty-pans. When cool turn
+out on a large dish. Stew the oysters with a few cloves, a little whole
+mace and the yolk of an egg boiled hard and grated, a little butter and
+enough oyster liquor to cover. When the oysters are cooked, set away to
+cool. When cold put two or three oysters and a little sauce in each
+patty-shell, serve with lettuce and French dressing.</p>
+
+<h4>24.&mdash;Jellied Tongue.</h4>
+
+<p>Make a jelly of &frac14; a box of gelatine and a pint of soup stock; season
+highly when it begins to thicken. Wet a mould and lay slices of tongue
+all over the bottom and sides. When it begins to set fill the centre
+with chopped chicken, hard boiled eggs, or just use tongue alone. When
+cold and firm garnish with parsley.</p>
+
+<h4>25.&mdash;Dolmas (<span class="smcap">A Turkish Dish</span>).</h4>
+
+<p>Chop fine 1 cup of cold mutton and 1 small onion; add to this &frac12; a cup
+boiled rice, salt and pepper, mix well. Take some cabbage leaves and put
+them into boiling water<span class='pagenum'><a name="Page_119" id="Page_119">[Pg 119]</a></span> for a minute, and then roll the chopped meat
+mixture up in them like a sausage; then stew them in a little soup
+stock. Serve hot with garnish of hard boiled egg.</p>
+
+<h4>26.&mdash;Harlequin Sandwiches.</h4>
+
+<p>Butter slices of both white and Graham bread. Spread each with Neuchatel
+cheese, chop fine a few English walnuts and sprinkle over. Put a white
+and a brown slice together.</p>
+
+<h4>27.&mdash;Pickled Oysters.</h4>
+
+<p>Take &frac12; a pt. of white wine and &frac12; a pt. of vinegar, 4 teaspoonfuls of
+salt, six of whole black pepper, and a little mace. Strain the oyster
+liquor and add the above ingredients. Boil up once and pour hot over the
+oysters. Let them stand ten minutes or until cold and then put in a jar
+and cover tightly.</p>
+
+<h4>28.&mdash;Calas.</h4>
+
+<p>Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
+6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry
+quickly.<span class='pagenum'><a name="Page_120" id="Page_120">[Pg 120]</a></span></p>
+
+<h4>29.&mdash;Potato Puff.</h4>
+
+<p>Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
+melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all
+hard. Pile high on a dish; put into the oven to color and become light.</p>
+
+<h4>30.&mdash;Beef Tongue (<span class="smcap">Fresh</span>).</h4>
+
+<p>Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
+carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of
+cooking wine, and a little water. Stew 4 hours. Strain out the
+vegetables and put in a little browned flour.</p>
+
+<h4>31.&mdash;Salmon Salad.</h4>
+
+<p>Take a qt. can of salmon, pick it over carefully, as there are a great
+many little bones. Season with salt and pepper and a little lemon juice.
+Pile neatly on a platter, arrange the tops of boiled asparagus around it
+and cover with mayonnaise dressing.<span class='pagenum'><a name="Page_121" id="Page_121">[Pg 121]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="NOVEMBER" id="NOVEMBER"></a>NOVEMBER.</h2>
+
+<h4>1.&mdash;Turbot a la Creme.</h4>
+
+<p>Take cold cooked bluefish, flake it and pick out the bones. Have ready
+the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a
+qt. of milk; mix very smooth; add an onion, several sprigs of parsley,
+thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;
+stirring always. Remove from the fire, add a quarter of a pound of fresh
+butter; strain through a sieve. Lay a little in the bottom of a pudding
+dish, then a layer of fish and so on until the dish is full. Sprinkle
+bread crumbs over the top. Heat and brown in the oven. Do not let it
+cook.</p>
+
+<h4>2.&mdash;Oyster Fritters.</h4>
+
+<p>Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2
+cups of flour, pinch of salt. Beat until free from lumps;<span class='pagenum'><a name="Page_122" id="Page_122">[Pg 122]</a></span> add the
+oysters, and &frac12; a teaspoonful of baking powder. Mix well and drop by
+spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper
+and serve very hot.</p>
+
+<h4>3.&mdash;Chops Masked with Potato.</h4>
+
+<p>Broil 6 chops. Cover the meat part of each chop with a spoonful of
+mashed potato (which has been beaten up with 2 eggs); put into the oven
+and brown.</p>
+
+<h4>4.&mdash;Cheese Pudding No. 1.</h4>
+
+<p>Grate some cheese, mix it with half as much fine bread crumbs, add 1
+beaten egg, a little seasoning and milk enough to make a thick batter.
+Turn into a well greased dish and bake &frac34; of an hour.</p>
+
+<h4>5.&mdash;Meat Pie with Potato Crust.</h4>
+
+<p>Cut cold roast beef into thin slices, removing the fat and gristle;
+cover the bones and trimmings with cold water; add a few slices of onion
+and carrot, and a stalk of celery, if at hand; let simmer several hours;
+strain off the broth and simmer in it the slices of beef, until they are
+perfectly tender. Season with salt and pepper, and pour into a<span class='pagenum'><a name="Page_123" id="Page_123">[Pg 123]</a></span> baking
+dish; cover with a round of potato crust in which there is an opening;
+bake until the crust is done (about 15 minutes).&mdash;Janet M. Hill in
+"Boston Cooking School Magazine."</p>
+
+<p><span class="smcap">Potato Crust.</span>&mdash;Sift together 2 cups of flour, half a teaspoonful of
+salt, and 2 level teaspoonfuls of baking powder. With the tips of the
+fingers work in half a cup of shortening, and then 1 cup of cold mashed
+potatoes; add milk to make a soft dough, turn on to the board, handle as
+little as possible and pat and roll out to fit the dish.</p>
+
+<h4>6.&mdash;Indian Trifle.</h4>
+
+<p>Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white
+Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the
+dry mixture, stir all together and continue to stir over the fire until
+the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook
+slowly for ten minutes; add 5 drops of cinnamon extract, and &frac12; of a
+cupful of shaved citron and turn into a mould or glass dish. Serve with
+a custard sauce.&mdash;"Table Talk," Phila.<span class='pagenum'><a name="Page_124" id="Page_124">[Pg 124]</a></span></p>
+
+<h4>7.&mdash;Shredded Wheat Fish Balls.</h4>
+
+<p>Freshen &frac12; a lb. of salt codfish and pick it very fine, add 4 shredded
+biscuits rolled very fine, a pinch of white pepper, a tablespoonful of
+butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.
+Make into balls, roll in egg and shredded biscuit crumbs. Then drop in
+hot fat and fry a light brown.</p>
+
+<h4>8.&mdash;Hoe Cake.</h4>
+
+<p>Make a thin batter of corn-meal and milk, add a little melted butter,
+and a little salt. If sweet milk is used, add a teaspoonful of baking
+powder; if sour milk &frac12; a teaspoonful of soda. Put a little fat in a
+frying pan; when hot pour in the batter till &frac12; an inch in thickness;
+when brown on one side turn. Serve hot.</p>
+
+<h4>9.&mdash;Canned Salmon Salad.</h4>
+
+<p>Take a can of salmon, pick it out carefully and arrange on lettuce
+leaves with a mayonnaise dressing.</p>
+
+<h4>10.&mdash;Cheese Polenta.</h4>
+
+<p>Cook salted corn-meal for at least an hour; turn into a baking dish and
+add a cupful of<span class='pagenum'><a name="Page_125" id="Page_125">[Pg 125]</a></span> grated cheese and season with pepper. Brown in the
+oven.&mdash;"Table Talk," Phila.</p>
+
+<h4>11.&mdash;Oysters a l'Indienne.</h4>
+
+<p>Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of
+curry powder, 1 of flour, a quarter of a pint of cream, a little onion,
+and a slice of apple, chopped, half a teaspoonful of lemon juice. Stir
+all together and add the oysters. Turn into a rice border, when very
+hot, and serve.</p>
+
+<h4>12.&mdash;Baked Pumpkin.</h4>
+
+<p>Take a small pumpkin cut in half, and remove the seeds, scallop the
+edge. Put in a baking dish in the oven and bake until tender. When done
+take it out and serve at once and help just as it is.</p>
+
+<h4>13.&mdash;Hot Potato Salad.</h4>
+
+<p>Fry two slices of bacon in a pan until all the fat is fried out, then
+add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a
+platter; slice 6 hot potatoes in slices and pile in the centre; pour the
+bacon fat and vinegar over, sprinkle salt and pepper over, and chopped
+parsley. Serve with sausage.<span class='pagenum'><a name="Page_126" id="Page_126">[Pg 126]</a></span></p>
+
+<h4>14.&mdash;St. Charles Indian Bread.</h4>
+
+<p>Beat two eggs very light; mix alternately with them a pint of sour milk,
+and a pint of fine Indian meal; add a tablespoonful of melted butter, a
+teaspoonful of soda, dissolved in a little milk and added the last
+thing. Beat very hard, pour into a deep pan and bake in a quick oven.</p>
+
+<h4>15.&mdash;Lobster Cream.</h4>
+
+<p>Pour &frac12; a pint of boiling milk over a small cupful of bread crumbs;
+when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2
+teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in
+3 tablespoonfuls of cream. Pour into a buttered mould, cover with
+buttered paper and steam for an hour. Serve with a good fish sauce.</p>
+
+<h4>16.&mdash;Oysters in Puff Paste.</h4>
+
+<p>Roll out some puff paste and cut it into round pieces. Chop some
+oysters, mix them with the same amount of chopped hard boiled egg, a
+little chopped parsley and a little grated lemon peel, season with salt
+and pepper and a little pounded mace; moisten the<span class='pagenum'><a name="Page_127" id="Page_127">[Pg 127]</a></span> mixture with a little
+cream and some of the oyster liquor; put a spoonful on each round of
+paste; fold over, moisten the edges and press them together. Brush over
+with the yolk of one egg and fry for fifteen minutes.</p>
+
+<h4>17.&mdash;Veal Gumbo.</h4>
+
+<p>In two tablespoonfuls of hot fat brown one chopped onion and quarter of
+a pound of fat ham cut into dice. Add 1 qt. of boiling water, &frac12; a can
+of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of
+salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a
+half longer, adding seasoning as necessary &frac12; an hour before it is
+done. Serve with a separate dish of boiled rice.&mdash;From "Table Talk,"
+Phila.</p>
+
+<h4>18.&mdash;Florida Corn Cake.</h4>
+
+<p>One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
+salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder.
+Mix all thoroughly and bake in 2 thin cakes.</p>
+
+<h4>19.&mdash;Laurentian Salad.</h4>
+
+<p>Chop fine slices of cold roast beef and the<span class='pagenum'><a name="Page_128" id="Page_128">[Pg 128]</a></span> same amount each of cold
+boiled potatoes and beets, a few slices of tomatoes and a few leaves of
+lettuce. Mix well. Cover with mayonnaise dressing and garnish with
+sliced red radishes.</p>
+
+<h4>20.&mdash;Beef Pot Pie.</h4>
+
+<p>Cut into small pieces, some beef from the chuck or round, put in a
+saucepan and stew for two hours well covered; add a slice of fat pork or
+bacon, an onion, salt and pepper to taste, and thicken with flour. Line
+a deep dish with biscuit dough, pour in the beef, cover over the top
+with more of the dough. Bake in a quick oven.</p>
+
+<h4>21.&mdash;Tripe Baked with Potatoes.</h4>
+
+<p>Put into an earthen dish 1 lb. of tripe cut into small pieces and four
+chopped onions, season with salt and pepper, cover with stock or water
+and bake in a slow oven 3 hours. Thicken with a little flour, cover over
+with mashed potatoes. Brown in the oven and serve.</p>
+
+<h4>22.&mdash;Roast Oysters.</h4>
+
+<p>Scrub the shells until perfectly clean. Put<span class='pagenum'><a name="Page_129" id="Page_129">[Pg 129]</a></span> into pans and set them in
+the oven. Take them out as soon as the shells begin to open, and before
+the liquor is lost. Take the upper shells off and serve on a hot
+platter.</p>
+
+<h4>23.&mdash;Beefsteak and Potatoes.</h4>
+
+<p>Put &frac12; a cup of drippings into a frying pan; let it get very hot; fry
+six potatoes in this, cut in long, thin slices. When done take out and
+drain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, a
+little onion, salt and pepper into the drippings in which the potatoes
+were fried, pour it over the steak and pile the potatoes around it.</p>
+
+<h4>24.&mdash;Tomato Timbales.</h4>
+
+<p>Stew a can of tomatoes until quite thick, season with salt, pepper and
+onion juice and put away to cool. To one cupful of this add 3
+well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds.
+Stand them in a pan of hot water in the oven and cook slowly until firm
+in the middle as a baked custard would be.&mdash;From "Table Talk," Phila.</p>
+
+<h4>25.&mdash;Oyster Kromeskys.</h4>
+
+<p>Parboil a dozen oysters in their own liquor,<span class='pagenum'><a name="Page_130" id="Page_130">[Pg 130]</a></span> remove the beards, strain
+the liquor and cut up the oysters in dice; melt a tablespoonful of
+butter and 1 of flour; stir until smooth; add the oyster liquor, a
+little milk, the chopped oysters, a teaspoonful of chopped celery, a
+little nutmeg, salt and pepper. Take the saucepan off the fire, stir in
+the yolk of an egg. Garnish the dish with thin strips of well-cooked
+bacon. Serve very hot.</p>
+
+<h4>26.&mdash;Chicken a la Merengo.</h4>
+
+<p>Prepare a young chicken as for fricassee. Fry each piece in olive oil,
+add a sprig of parsley, a slice of onion, salt and pepper, and five
+mushrooms if you have them. Cook slowly about &frac34; of an hour. Serve with
+cream sauce.</p>
+
+<h4>27.&mdash;Hominy Waffles.</h4>
+
+<p>To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2
+tablespoonfuls of melted butter, sufficient flour to make a thick batter
+and 1 teaspoonful of soda.</p>
+
+<h4>28.&mdash;Vermicelli Pudding.</h4>
+
+<p>One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3
+eggs, sugar to taste. Boil the vermicelli in the milk, until<span class='pagenum'><a name="Page_131" id="Page_131">[Pg 131]</a></span> it is
+quite smooth; then add the other ingredients and thicken over the fire.
+Put into a mould and steam for an hour. Serve hot with any liquid sauce.</p>
+
+<h4>29.&mdash;Potatoes Gruyere.</h4>
+
+<p>Allow 1 large potato for each person. Wash and bake in a hot oven, then
+open and scoop into a heated bowl. Mash and for each potato, add &frac12; a
+teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,
+and the stiffly whipped whites of three eggs for &frac12; a dozen potatoes.
+Beat well, turn into a pastry bag and press out in heaps on a buttered
+pan. Brush with beaten egg yolk and brown in a quick oven.&mdash;From "Table
+Talk," Phila.</p>
+
+<h4>30.&mdash;Eggs in Tomato Cases.</h4>
+
+<p>Scoop out the centres of as many large firm tomatoes as there are people
+to serve. Drain, then sprinkle the inside of each with chopped tarragon
+(or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and
+a quarter of a teaspoonful of butter. Place in a baking pan in a hot
+oven until the eggs are set and serve very hot.&mdash;From "Table Talk,"
+Phila.<span class='pagenum'><a name="Page_132" id="Page_132">[Pg 132]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="DECEMBER" id="DECEMBER"></a>DECEMBER.</h2>
+
+<h4>1.&mdash;Round of Beef, Southern Style.</h4>
+
+<p>Take a 6 or 8 pound piece of round of beef. Heat a large skillet very
+hot, grease with a bit of fat from the meat and quickly sear and brown
+the meat on all sides. With a sharp knife cut gashes around the sides
+and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a
+deep baking dish with 3 blades of mace, 1 cupful of capers or pickled
+nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient
+claret to almost cover the meat. Cover closely and bake in a moderate
+oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy,
+season to taste and serve.&mdash;From "Table Talk," Phila.</p>
+
+<h4>2.&mdash;Nut Loaf.</h4>
+
+<p>Chop fine sufficient nut meats to measure 1&frac12; cupfuls, add one pint of
+stale bread<span class='pagenum'><a name="Page_133" id="Page_133">[Pg 133]</a></span>-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix
+well, add sufficient boiling water to moisten, cover closely and let
+stand for 10 minutes to swell. Now add another cupful of hot water and
+turn into a well-greased loaf-pan. Bake for one hour in a moderate oven
+and serve hot with a brown sauce or serve cold with mayonnaise.&mdash;"Table
+Talk," Phila.</p>
+
+<h4>3.&mdash;Sweet Potato Pone No. 1.</h4>
+
+<p>To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen
+eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of
+1 lemon, &frac12; of a cupful of butter, melted, 1 tablespoonful of rose
+water, &frac12; of a teaspoonful of nutmeg, &frac12; of a teaspoonful of mace, 1
+teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2
+loaf-pans and bake for 2 hours in a moderate oven.&mdash;"Table Talk," Phila.</p>
+
+<h4>4.&mdash;Breaded Sausage.</h4>
+
+<p>Wipe the sausage and dip each piece in well-beaten egg and then in bread
+crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.<span class='pagenum'><a name="Page_134" id="Page_134">[Pg 134]</a></span></p>
+
+<h4>5.&mdash;Brown Betty.</h4>
+
+<p>Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread
+crumbs, then a layer of apple, then bits of butter; continue until the
+dish is full, having the last layer crumbs and then bits of butter. If
+the pudding is desired sweet add a sprinkling of sugar over each layer
+of apple. Bake in a good oven &frac12; an hour. Serve hard sauce with it.</p>
+
+<h4>6.&mdash;Chestnut Puree.</h4>
+
+<p>Shell 1 qt. of chestnuts, throw them into boiling water until the brown
+skins loosen, rub them off and put the chestnuts into a saucepan with a
+qt. of stock and boil gently for half an hour; mash them through a
+colander, return them to the saucepan; add 1 tablespoonful of butter,
+salt and pepper; stir until it boils, then serve.</p>
+
+<h4>7.&mdash;Roast Clams.</h4>
+
+<p>Three dozen clams in their shells. Wash and lay them in the dripping
+pan. Put them into the oven until the shells open. Take off the top
+shell and serve in the lower one, with lemon or melted butter. Sprinkle
+salt over them.<span class='pagenum'><a name="Page_135" id="Page_135">[Pg 135]</a></span></p>
+
+<h4>8.&mdash;Scalloped Oyster Plant.</h4>
+
+<p>Scrape and cut the oyster plant into small pieces and boil until tender,
+in water with a teaspoonful of vinegar in it. When cooked, drain and put
+into a thick white sauce, to which add a little cayenne pepper and a
+very little anchovy sauce. Put this into shells and sprinkle fried bread
+crumbs over them. Heat very hot.</p>
+
+<h4>9.&mdash;Steamed Indian Pudding.</h4>
+
+<p>Sift together 1&frac12; cups of Indian meal, &frac12; a cup of wheat flour, 2
+teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;
+add one generous cup of grated maple sugar and 1 cup of beef suet
+chopped fine; mix thoroughly, then add 1&frac14; cups of sweet milk; mix
+thoroughly and steam three or four hours.&mdash;Janet M. Hill, in "Boston
+Cooking School Magazine."</p>
+
+<h4>10.&mdash;Broiled Mutton and Tomato Sauce.</h4>
+
+<p>Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a
+little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne,
+a half cup of gravy, and let them simmer gently until the toma<span class='pagenum'><a name="Page_136" id="Page_136">[Pg 136]</a></span>toes are
+tender enough to pulp. Rub the whole through a sieve. Boil for a few
+minutes and pour over some slices of mutton which have been salted and
+broiled.</p>
+
+<h4>11.&mdash;Sausage Rissoles.</h4>
+
+<p>Mash a cupful of potato, make into a paste with a little butter and
+flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn
+one half the paste over, pinch the sides together, fry in hot fat.</p>
+
+<h4>12.&mdash;Boudinettes.</h4>
+
+<p>Chop fine a little cold meat and bacon; add chopped parsley and season.
+Mash boiled potatoes, add butter and enough flour to make a paste. Line
+patty pans which have been well greased with the paste, fill with the
+chopped meat, put a piece of butter and a teaspoonful of gravy into each
+one and brown in the oven.</p>
+
+<h4>13.&mdash;Eggs Cupped.</h4>
+
+<p>Butter 4 teacups, sprinkle them with chopped parsley, add a little
+pepper and salt, and into each one break an egg. Cover with bread crumbs
+and set them in a sauce<span class='pagenum'><a name="Page_137" id="Page_137">[Pg 137]</a></span>pan of boiling water for about 5 minutes. Turn
+out carefully on buttered toast.</p>
+
+<h4>14.&mdash;Polish Salad.</h4>
+
+<p>Chop fine some cold meat, &frac12; a head of lettuce, hard boiled eggs,
+boiled beets and an onion and pickled cucumber. Arrange lettuce leaves
+on a platter. Mix the chopped ingredients with a good French dressing.
+Heap on the lettuce leaves and ornament with a few slices of hard boiled
+egg and parsley.</p>
+
+<h4>15.&mdash;Baked Spanish Onions.</h4>
+
+<p>Put the onions in a pan in the oven and bake 4 hours. They will blacken
+on the outside, but that does not matter; when they begin to shrink try
+them with a knitting-needle, and if quite tender strip off the skin. Add
+a little butter, pepper and salt on top and set into the oven again for
+a few minutes.</p>
+
+<h4>16.&mdash;Codfish with Potato Border.</h4>
+
+<p>Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper
+and a cup of milk, beat well and pile in a circle on a round platter.
+Freshen 1 pt. of codfish,<span class='pagenum'><a name="Page_138" id="Page_138">[Pg 138]</a></span> pick into small pieces. Into a saucepan put 2
+tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls
+of hot milk and a little onion. Stir well, add the fish, cook for
+fifteen minutes. Turn into the potato circle. Serve hot.</p>
+
+<h4>17.&mdash;Scotch Broth.</h4>
+
+<p>Wash and clean a sheep's head and soak for 2 hours. Put it in a deep
+saucepan with just enough water to cover it. When the head is thoroughly
+heated, add 2 qts. of water and boil for 2 hours. Take out the head and
+remove the meat from the bones. Put back the bones into the saucepan
+with an onion, a bunch of sweet herbs, salt and pepper. Simmer another
+hour. Chop the meat into small pieces and add it to the soup ten minutes
+before serving.</p>
+
+<h4>18.&mdash;Oyster Stew No. 1.</h4>
+
+<p>Strain the juice from the oysters; let it come to a boil; remove the
+scum, rinse the oysters in cold water, add them to the liquor, with a
+cup of cream, small piece of butter and pepper and salt to taste. Serve
+the oysters on slices of hot buttered toast.<span class='pagenum'><a name="Page_139" id="Page_139">[Pg 139]</a></span></p>
+
+<h4>19.&mdash;Sweet Rice Balls.</h4>
+
+<p>Wash thoroughly 1 scant cupful of rice in cold water, put in a double
+boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful
+of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten
+yolk of an egg. When cold mould into small balls, pressing into the
+centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs
+and fry in smoking hot fat. Drain and roll in powdered sugar before
+serving.&mdash;From "Table Talk," Phila.</p>
+
+<h4>20.&mdash;Stewed Eels.</h4>
+
+<p>Skin and cut the eels into 2 inch pieces, cover with boiling water, add
+a tablespoonful of vinegar and simmer for 10 minutes; drain. In a
+saucepan melt 1 tablespoonful of butter and add 2 of flour, mix well;
+when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a
+little parsley, salt and pepper. Cook the eels gently in this for &frac12; an
+hour. When done, dish the eels and pour the sauce over.</p>
+
+<h4>21.&mdash;Beef Roll.</h4>
+
+<p>1&frac12; lbs. of round steak, 2 eggs, salt, sum<span class='pagenum'><a name="Page_140" id="Page_140">[Pg 140]</a></span>mer savory and pepper. Chop
+the meat fine, season. Beat the eggs well and add to the meat; when well
+mixed, roll it up closely, put into a dripping pan and bake an hour. To
+be eaten cold.</p>
+
+<h4>22.&mdash;Turnip Cream Soup.</h4>
+
+<p>1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
+when tender rub through a sieve, return this to the fire, thicken with 2
+tablespoonfuls of butter and 2 of flour, season with salt and pepper;
+beat in an egg and serve.</p>
+
+<h4>23.&mdash;Oyster Croquettes.</h4>
+
+<p>Chop &frac12; a pt. of raw oysters and &frac12; a pt. of cooked veal very fine.
+Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a
+tablespoonful of butter, a little onion juice, the beaten yolks of 2
+eggs. Mix all well together, shape into croquettes and fry.</p>
+
+<h4>24.&mdash;Sweet Potato Pone No. 2.</h4>
+
+<p>Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3
+cupfuls of best<span class='pagenum'><a name="Page_141" id="Page_141">[Pg 141]</a></span> West Indian molasses, 2 cupfuls of butter, 1 cupful
+each of preserved ginger and candied orange peel cut fine, 2
+tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1
+tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all
+well together, turn into a deep buttered earthen dish and bake slowly in
+a moderate oven for from 2 to 3 hours, according to thickness. When done
+a knife blade run down to the bottom of the dish will come out clean.
+Serve hot, cutting in thick slices. It can be reheated 2 or 3 times if
+necessary. This recipe is said to be over 200 years old.&mdash;"Table Talk,"
+Phila.</p>
+
+<h4>25.&mdash;Baked Turnips.</h4>
+
+<p>Half boil 6 turnips, cut them in slices, butter a pudding dish, put in
+the turnips, add a little milk, season with salt and pepper, cover the
+top with bread crumbs and grated cheese. Bake until golden brown.</p>
+
+<h4>26&mdash;Oyster Stew No. 2.</h4>
+
+<p>Boil &frac12; a pint of milk and &frac12; a pint of oyster juice, remove the scum,
+throw in the<span class='pagenum'><a name="Page_142" id="Page_142">[Pg 142]</a></span> oysters, add 2 tablespoonfuls of butter, salt and pepper.
+When the edges curl they are done. Serve with small crackers and celery.</p>
+
+<h4>27.&mdash;Apple Griddle Cakes.</h4>
+
+<p>Put 1 cup <i>finely</i> chopped apple in 1 qt. of any griddle batter; stir
+well to keep the apple evenly distributed.</p>
+
+<h4>28.&mdash;Turkey and Sausage Scallop.</h4>
+
+<p>Butter a pudding dish and fill with alternate layers of cold minced
+turkey and cooked minced and cold sausage meat, seasoning slightly as
+you go. The sausage will supply nearly all the seasoning you wish. Pour
+in as much gravy or weak stock as the dish will hold; let it soak in for
+a few minutes and cover with a mush of bread crumbs, peppered, salted
+and soaked in cream or milk, then beaten smooth with an egg and a
+tablespoonful of butter melted. It should be half an inch thick. Cover
+and bake for &frac12; an hour, then uncover and brown. Serve at once, as the
+crust will soon fall.&mdash;From "The National Cook Book," by Marion Harland
+and Christine Terhune Herrick.<span class='pagenum'><a name="Page_143" id="Page_143">[Pg 143]</a></span></p>
+
+<h4>29.&mdash;Rice Johnny Cake.</h4>
+
+<p>Take 2 cups of boiled rice and mix with a little cold milk, a little
+salt and flour enough to hold it together. Spread it a quarter of an
+inch thick on flat tin sheets, and brown it in front of the fire or put
+it in the oven. When brown butter it and cut in square slices and serve
+very hot.</p>
+
+<h4>30.&mdash;Cheese Pudding No. 2.</h4>
+
+<p>Mix well together &frac12; a pint of bread crumbs, a little thyme and
+parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a
+few slices of cheese broken up in small pieces, 2 ozs. of butter
+dissolved in a pint of warm milk and two raw eggs beaten well. Let this
+soak for &frac12; an hour. Bake in a slow oven. Cover the top with a plate
+until half done, then remove it and brown the pudding. Bake an hour and
+a half.</p>
+
+<h4>31&mdash;Pease Pudding.</h4>
+
+<p>Wash and soak 1&frac12; cupfuls of dried green peas over night. Put on in a
+kettle of cold water with 1 teaspoonful of salt and simmer slowly until
+very tender, drain and rub<span class='pagenum'><a name="Page_144" id="Page_144">[Pg 144]</a></span> through a sieve, then set aside until cold.
+Season highly with salt and pepper, add 2 well-beaten eggs, turn into a
+floured pudding cloth, drop into salted boiling water and boil hard for
+an hour. Turn out on a hot dish and serve with butter.&mdash;"Table Talk,"
+Phila.<span class='pagenum'><a name="Page_145" id="Page_145">[Pg 145]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2><a name="INDEX" id="INDEX"></a>INDEX.</h2>
+
+<ul class="none">
+<li>  A Box of Chestnuts, <a href='#Page_16'><b>16</b></a>.</li>
+
+<li>  Alpine Eggs, <a href='#Page_106'><b>106</b></a>.</li>
+
+<li>  Anchovy Canapés, <a href='#Page_58'><b>58</b></a>.</li>
+
+<li>  Angels on Horseback, <a href='#Page_59'><b>59</b></a>.</li>
+
+<li>  Apple Griddle Cake, <a href='#Page_142'><b>142</b></a>.</li>
+
+<li>  A Pretty Salad, <a href='#Page_104'><b>104</b></a>.</li>
+
+<li>  A Spanish Fish Dish, <a href='#Page_116'><b>116</b></a>.</li>
+
+<li>  Asparagus a l'Indienne, <a href='#Page_67'><b>67</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;in Rolls, <a href='#Page_47'><b>47</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Omelet, <a href='#Page_60'><b>60</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_49'><b>49</b></a>.<br /><br /></li>
+
+<li>  Baked Beans and Tomato Salad, <a href='#Page_8'><b>8</b></a>.</li>
+
+<li>  Baked Celery, <a href='#Page_10'><b>10</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Cheese and Rice, <a href='#Page_53'><b>53</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Oyster Dumpling, <a href='#Page_117'><b>117</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pumpkin, <a href='#Page_125'><b>125</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rice Cake, <a href='#Page_21'><b>21</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Spanish Onions, <a href='#Page_137'><b>137</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Turnips, <a href='#Page_141'><b>141</b></a>.</li>
+
+<li>  Banana Croquettes, <a href='#Page_98'><b>98</b></a>.</li>
+
+<li>  Barbacued Lobster, <a href='#Page_117'><b>117</b></a>.</li>
+
+<li>  Barley Stew, <a href='#Page_11'><b>11</b></a>.</li>
+
+<li>  Bean Croquettes, <a href='#Page_22'><b>22</b></a>.</li>
+
+<li>  Beef à la Mode, <a href='#Page_115'><b>115</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Bubble and Squeak, <a href='#Page_58'><b>58</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Collops, <a href='#Page_60'><b>60</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Cutlets, <a href='#Page_38'><b>38</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Potpie, <a href='#Page_128'><b>128</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Ragout, <a href='#Page_5'><b>5</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rissoles, <a href='#Page_62'><b>62</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Roll, <a href='#Page_139'><b>139</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_114'><b>114</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Tongue (Fresh), <a href='#Page_120'><b>120</b></a>.</li>
+
+<li>  Beefsteak and Kidney Pudding, <a href='#Page_31'><b>31</b></a>.</li>
+
+<li>  Beefsteak and Potatoes, <a href='#Page_129'><b>129</b></a>.</li>
+
+<li>  Beet Salad, <a href='#Page_57'><b>57</b></a>.</li>
+
+<li>  Beignets Soufflés, <a href='#Page_61'><b>61</b></a>.</li>
+
+<li>  Benton Beef, <a href='#Page_71'><b>71</b></a>.</li>
+
+<li>  Blanquette of Chicken, <a href='#Page_107'><b>107</b></a>.</li>
+
+<li>  Boiled Cucumber Salad, <a href='#Page_80'><b>80</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Partridge with Celery Sauce, <a href='#Page_98'><b>98</b></a>.</li>
+
+<li>  Bologna Sandwich, <a href='#Page_23'><b>23</b></a>.</li>
+
+<li>  Boston Cookies, <a href='#Page_100'><b>100</b></a>.</li>
+
+<li>  Boudinettes, <a href='#Page_136'><b>136</b></a>.</li>
+
+<li>  Bread Dumplings, <a href='#Page_108'><b>108</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Omelet, <a href='#Page_11'><b>11</b></a>.</li>
+
+<li>  Breaded Ham Sauté, <a href='#Page_23'><b>23</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sausage, <a href='#Page_133'><b>133</b></a>.</li>
+
+<li>  Breast of Lamb Broiled, <a href='#Page_33'><b>33</b></a>.</li>
+
+<li>  Broiled Beef and Mushroom Sauce, <a href='#Page_15'><b>15</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Live Lobster, <a href='#Page_45'><b>45</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Mutton and Tomato Sauce, <a href='#Page_135'><b>135</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sweetbreads, <a href='#Page_14'><b>14</b></a>.</li>
+
+<li>  Brown Apple Sauce for Cold Pork, <a href='#Page_110'><b>110</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Betty, <a href='#Page_134'><b>134</b></a>.</li>
+
+<li>  Browned Potato Purée, <a href='#Page_40'><b>40</b></a>.</li>
+
+<li>  Buttered Lobster, <a href='#Page_41'><b>41</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Shrimps, <a href='#Page_88'><b>88</b></a>.<br /><br /></li>
+
+<li>  Calas, <a href='#Page_119'><b>119</b></a>.</li>
+
+<li>  Calf's Brains on Toast, <a href='#Page_76'><b>76</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Liver Fried in Crumbs, <a href='#Page_11'><b>11</b></a>.</li>
+
+<li>  Canned Salmon Salad, <a href='#Page_124'><b>124</b></a>.</li>
+
+<li>  Carolina Philpes, <a href='#Page_13'><b>13</b></a>.</li>
+
+<li>  Cauliflower au Gratin, <a href='#Page_73'><b>73</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_90'><b>90</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;with Cheese, <a href='#Page_83'><b>83</b></a>.</li>
+
+<li>  Celery au Gratin, <a href='#Page_98'><b>98</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sandwiches, <a href='#Page_111'><b>111</b></a>.</li>
+
+<li>  Cerkestal (Turkish), <a href='#Page_42'><b>42</b></a>.</li>
+
+<li>  Champignons en Caisse, <a href='#Page_51'><b>51</b></a>.</li>
+
+<li>  Cheese Fondue No. 1, <a href='#Page_37'><b>37</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fondue No. 2, <a href='#Page_46'><b>46</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fritters, <a href='#Page_111'><b>111</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Polenta, <a href='#Page_124'><b>124</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pudding No. 1, <a href='#Page_122'><b>122</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pudding No. 2, <a href='#Page_143'><b>143</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Ramequins, <a href='#Page_2'><b>2</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Scallop, <a href='#Page_56'><b>56</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Straws, <a href='#Page_104'><b>104</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Timbales, <a href='#Page_59'><b>59</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;and Tomato Rarebit, <a href='#Page_21'><b>21</b></a>.</li>
+
+<li>  Cherry Fritters, <a href='#Page_75'><b>75</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_75'><b>75</b></a>.</li>
+
+<li>  Chestnut Purée, <a href='#Page_134'><b>134</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Soup, <a href='#Page_107'><b>107</b></a>.</li>
+
+<li>  Chicken à la Merengo, <a href='#Page_130'><b>130</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Creams, <a href='#Page_1'><b>1</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Cutlets, <a href='#Page_4'><b>4</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fritters, <a href='#Page_20'><b>20</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;in Celery Sauce, <a href='#Page_18'><b>18</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pie (Concord Style), <a href='#Page_49'><b>49</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_97'><b>97</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Short-cake, <a href='#Page_67'><b>67</b></a>.</li>
+
+<li>  Chicola, <a href='#Page_88'><b>88</b></a>.</li>
+
+<li>  Chocolate Cream, <a href='#Page_96'><b>96</b></a>.</li>
+
+<li>  Chopped Ham and Egg, <a href='#Page_109'><b>109</b></a>.</li>
+
+<li>  Chops Masked with Potato, <a href='#Page_122'><b>122</b></a>.</li>
+
+<li>  Cinnamon Wafers, <a href='#Page_104'><b>104</b></a>.</li>
+
+<li>  Clams Sautéd and Creamed, <a href='#Page_37'><b>37</b></a>.</li>
+
+<li>  Clam Chowder, <a href='#Page_63'><b>63</b></a>.</li>
+
+<li>  Clam Pie No. 1, <a href='#Page_34'><b>34</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pie No. 2, <a href='#Page_45'><b>45</b></a>.</li>
+
+<li>  Coburg Pudding, <a href='#Page_102'><b>102</b></a>.</li>
+
+<li>  Cocoanut Ice Cream, <a href='#Page_5'><b>5</b></a>.</li>
+
+<li>  Cod Cutlets, <a href='#Page_110'><b>110</b></a>.</li>
+
+<li>  Codfish Hash, <a href='#Page_24'><b>24</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;with Potato Border, <a href='#Page_137'><b>137</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Puffs, <a href='#Page_55'><b>55</b></a>.</li>
+
+<li>  Coffee Fritters, <a href='#Page_27'><b>27</b></a>.</li>
+
+<li>  Cold Duck and Chestnut Border, <a href='#Page_20'><b>20</b></a>.</li>
+
+<li>  Cold Slaw, <a href='#Page_89'><b>89</b></a>.</li>
+
+<li>  Collared Head, <a href='#Page_35'><b>35</b></a>.</li>
+
+<li>  Corn Chowder, <a href='#Page_90'><b>90</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fritters, <a href='#Page_101'><b>101</b></a>.</li>
+
+<li>  Corn-meal Puffs, <a href='#Page_95'><b>95</b></a>.</li>
+
+<li>  Corn Omelet, <a href='#Page_91'><b>91</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pudding, <a href='#Page_89'><b>89</b></a>.</li>
+
+<li>  Corn-starch Cake, <a href='#Page_114'><b>114</b></a>.</li>
+
+<li>  Crab Salad, <a href='#Page_68'><b>68</b></a>.</li>
+
+<li>  Cracker Custard, <a href='#Page_25'><b>25</b></a>.</li>
+
+<li>  Cream of Chicken Sandwich, <a href='#Page_82'><b>82</b></a>.</li>
+
+<li>  Creamed Corned Beef, <a href='#Page_12'><b>12</b></a>.</li>
+
+<li>  Crême de Fromage, <a href='#Page_72'><b>72</b></a>.</li>
+
+<li>  Crescent Croquettes, <a href='#Page_33'><b>33</b></a>.</li>
+
+<li>  Crumb Griddle Cakes, <a href='#Page_111'><b>111</b></a>.</li>
+
+<li>  Curried Fowl, <a href='#Page_32'><b>32</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Hare, <a href='#Page_17'><b>17</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Lobster, <a href='#Page_70'><b>70</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rice, <a href='#Page_6'><b>6</b></a>.</li>
+
+<li>  Curry of Lobster, <a href='#Page_50'><b>50</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;of Macaroni, <a href='#Page_112'><b>112</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sandwiches, <a href='#Page_6'><b>6</b></a>.</li>
+
+<li>  Cucumber and Lobster Salad, <a href='#Page_83'><b>83</b></a>.</li>
+
+<li>  Cucumber Salad, <a href='#Page_89'><b>89</b></a>.<br /><br /></li>
+
+<li>  Deviled Cheese, <a href='#Page_48'><b>48</b></a>.</li>
+
+<li>  Dolmas (a Turkish Dish), <a href='#Page_118'><b>118</b></a>.</li>
+
+<li>  Dormers, <a href='#Page_38'><b>38</b></a>.</li>
+
+<li>  Dried Apple Cake, <a href='#Page_113'><b>113</b></a>.</li>
+
+<li>  Dutch Sauce and Cold Meat, <a href='#Page_82'><b>82</b></a>.<br /><br /></li>
+
+<li>  Eels with Tartare Sauce, <a href='#Page_107'><b>107</b></a>.</li>
+
+<li>  Egg Sandwiches, <a href='#Page_95'><b>95</b></a>.</li>
+
+<li>  Eggs Cupped, <a href='#Page_136'><b>136</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;in Tomato Cases, <a href='#Page_131'><b>131</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;on Rice, <a href='#Page_9'><b>9</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Stuffed with Sardines, <a href='#Page_93'><b>93</b></a>.</li>
+
+<li>  English Bread Pudding, <a href='#Page_36'><b>36</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Monkey, <a href='#Page_42'><b>42</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Muffins, <a href='#Page_7'><b>7</b></a>.<br /><br /></li>
+
+<li>  Fig Ice Cream, <a href='#Page_18'><b>18</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sandwich, <a href='#Page_79'><b>79</b></a>.</li>
+
+<li>  Fillets of Weakfish, <a href='#Page_111'><b>111</b></a>.</li>
+
+<li>  Finnan-haddie, <a href='#Page_28'><b>28</b></a>.</li>
+
+<li>  Fish Chowder, <a href='#Page_19'><b>19</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;and Rice, <a href='#Page_112'><b>112</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_72'><b>72</b></a>.</li>
+
+<li>  Florida Corn Cake, <a href='#Page_127'><b>127</b></a>.</li>
+
+<li>  Franklin Eggs, <a href='#Page_73'><b>73</b></a>.</li>
+
+<li>  French Bean Omelet, <a href='#Page_50'><b>50</b></a>.</li>
+
+<li>  Frenchman's Pie, <a href='#Page_85'><b>85</b></a>.</li>
+
+<li>  French Omelet, <a href='#Page_2'><b>2</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Toast, <a href='#Page_56'><b>56</b></a>.</li>
+
+<li>  Friars' Eggs, <a href='#Page_66'><b>66</b></a>.</li>
+
+<li>  Fricadelles, <a href='#Page_93'><b>93</b></a>.</li>
+
+<li>  Fried Bananas, <a href='#Page_61'><b>61</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Celery, <a href='#Page_115'><b>115</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Corn-meal Gems, <a href='#Page_69'><b>69</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Green Tomatoes, <a href='#Page_80'><b>80</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Lobster, <a href='#Page_68'><b>68</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Whitebait, <a href='#Page_43'><b>43</b></a>.</li>
+
+<li>  Frozen Pudding, <a href='#Page_81'><b>81</b></a>.<br /><br /></li>
+
+<li>  Gatineau Trout (Baked), <a href='#Page_105'><b>105</b></a>.</li>
+
+<li>  German Prune Cake, <a href='#Page_38'><b>38</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Way of Cooking Chicken, <a href='#Page_33'><b>33</b></a>.</li>
+
+<li>  Grape Fruit Salad, <a href='#Page_47'><b>47</b></a>.</li>
+
+<li>  Guava and Cheese Sandwiches, <a href='#Page_79'><b>79</b></a>.<br /><br /></li>
+
+<li>  Haddock Roes and Bacon, <a href='#Page_7'><b>7</b></a>.</li>
+
+<li>  Halibut Réchauffé, <a href='#Page_26'><b>26</b></a>.</li>
+
+<li>  Ham and Asparagus, <a href='#Page_76'><b>76</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Canapés, <a href='#Page_94'><b>94</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sandwich, <a href='#Page_93'><b>93</b></a>.</li>
+
+<li>  Harlequin Sandwiches, <a href='#Page_119'><b>119</b></a>.</li>
+
+<li>  Herring Roes on Toast, <a href='#Page_1'><b>1</b></a>.</li>
+
+<li>  Hoe Cake, <a href='#Page_124'><b>124</b></a>.</li>
+
+<li>  Hominy Waffles, <a href='#Page_130'><b>130</b></a>.</li>
+
+<li>  Horseshoe Cakes, <a href='#Page_83'><b>83</b></a>.</li>
+
+<li>  Hot Ham Sandwiches, <a href='#Page_66'><b>66</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pot, <a href='#Page_31'><b>31</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Potato Salad, <a href='#Page_125'><b>125</b></a>.</li>
+
+<li>  Hungarian Chicken, <a href='#Page_22'><b>22</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Patties, <a href='#Page_44'><b>44</b></a>.<br /><br /></li>
+
+<li>  Indian Trifle, <a href='#Page_123'><b>123</b></a>.</li>
+
+<li>  Italian Asparagus, <a href='#Page_75'><b>75</b></a>.<br /><br /></li>
+
+<li>  Jambalayah, <a href='#Page_54'><b>54</b></a>.</li>
+
+<li>  Jellied Chicken, <a href='#Page_54'><b>54</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Tongue, <a href='#Page_118'><b>118</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Veal, <a href='#Page_102'><b>102</b></a>.<br /><br /></li>
+
+<li>  Kedgéree, <a href='#Page_52'><b>52</b></a>.</li>
+
+<li>  Kidney Omelet, <a href='#Page_48'><b>48</b></a>.</li>
+
+<li>  Kornlet Omelet, <a href='#Page_15'><b>15</b></a>.<br /><br /></li>
+
+<li>  Laplander Cakes, <a href='#Page_93'><b>93</b></a>.</li>
+
+<li>  Laurentian Salad, <a href='#Page_127'><b>127</b></a>.</li>
+
+<li>  Lettuce Sandwiches, <a href='#Page_84'><b>84</b></a>.</li>
+
+<li>  Liver and Onions, <a href='#Page_14'><b>14</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rolls, <a href='#Page_16'><b>16</b></a>.</li>
+
+<li>  Loaf Corn Bread, <a href='#Page_5'><b>5</b></a>.</li>
+
+<li>  Lobster à la Mode Française, <a href='#Page_56'><b>56</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Cream, <a href='#Page_126'><b>126</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Creams, <a href='#Page_35'><b>35</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fritanella, <a href='#Page_84'><b>84</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;in a Chafing Dish, <a href='#Page_67'><b>67</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Patties, <a href='#Page_32'><b>32</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_81'><b>81</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Sandwiches, <a href='#Page_88'><b>88</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;(Southern way), <a href='#Page_55'><b>55</b></a>.</li>
+
+<li>  Lunch Sandwiches, <a href='#Page_108'><b>108</b></a>.<br /><br /></li>
+
+<li>  Maple Sugar Tea Biscuit, <a href='#Page_103'><b>103</b></a>.</li>
+
+<li>  Maple Sugar Sandwiches, <a href='#Page_101'><b>101</b></a>.</li>
+
+<li>  Meat Pie with Potato Crust, <a href='#Page_122'><b>122</b></a>.</li>
+
+<li>  Minced Collops, <a href='#Page_32'><b>32</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Veal and Macaroni, <a href='#Page_8'><b>8</b></a>.</li>
+
+<li>  Mock Crabs, <a href='#Page_87'><b>87</b></a>.</li>
+
+<li>  Moulded Chopped Meat, <a href='#Page_99'><b>99</b></a>.</li>
+
+<li>  Mushroom Toasts, <a href='#Page_82'><b>82</b></a>.</li>
+
+<li>  Mutton Custard, <a href='#Page_46'><b>46</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Kidneys, <a href='#Page_30'><b>30</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Stew with Canned Peas, <a href='#Page_65'><b>65</b></a>.<br /><br /></li>
+
+<li>  Newport Tea Cakes, <a href='#Page_68'><b>68</b></a>.</li>
+
+<li>  Normandy Shrimps, <a href='#Page_78'><b>78</b></a>.</li>
+
+<li>  Nut Loaf, <a href='#Page_132'><b>132</b></a>.<br /><br /></li>
+
+<li>  Oatmeal Bread, <a href='#Page_47'><b>47</b></a>.</li>
+
+<li>  Okra and Corn Fricassee, <a href='#Page_80'><b>80</b></a>.</li>
+
+<li>  Onion Soufflé, <a href='#Page_21'><b>21</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Soup, <a href='#Page_34'><b>34</b></a>.</li>
+
+<li>  Orange Marmalade Sandwiches, <a href='#Page_72'><b>72</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_3'><b>3</b></a>.</li>
+
+<li>  Oysters à l'Indienne, <a href='#Page_125'><b>125</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;in Puff Paste, <a href='#Page_126'><b>126</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;with Madeira Sauce, <a href='#Page_20'><b>20</b></a>.</li>
+
+<li>  Oyster Canapés, <a href='#Page_113'><b>113</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Chartreuse, <a href='#Page_29'><b>29</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Croquettes, <a href='#Page_140'><b>140</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fritters, <a href='#Page_121'><b>121</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Kromeskys, <a href='#Page_129'><b>129</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Loaf, <a href='#Page_14'><b>14</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Patties, <a href='#Page_118'><b>118</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Potpie, <a href='#Page_3'><b>3</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Stew No. 1, <a href='#Page_138'><b>138</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Stew No. 2, <a href='#Page_141'><b>141</b></a>.<br /><br /></li>
+
+<li>  Parmesan Fritters, <a href='#Page_70'><b>70</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Puffs, <a href='#Page_50'><b>50</b></a>.</li>
+
+<li>  Pea-pod Soup, <a href='#Page_91'><b>91</b></a>.</li>
+
+<li>  Pease Pudding, <a href='#Page_143'><b>143</b></a>.</li>
+
+<li>  Philadelphia Relish, <a href='#Page_61'><b>61</b></a>.</li>
+
+<li>  Pickled Oysters, <a href='#Page_119'><b>119</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salmon, <a href='#Page_100'><b>100</b></a>.</li>
+
+<li>  Planked Shad, <a href='#Page_59'><b>59</b></a>.</li>
+
+<li>  Polish Salad, <a href='#Page_137'><b>137</b></a>.</li>
+
+<li>  Potatoes au Gratin, <a href='#Page_30'><b>30</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Gruyere, <a href='#Page_131'><b>131</b></a>.</li>
+
+<li>  Potato Balls, <a href='#Page_23'><b>23</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Border with Meat Filling, <a href='#Page_88'><b>88</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Chowder, <a href='#Page_116'><b>116</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Cooked in Stock, <a href='#Page_62'><b>62</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Croquettes, <a href='#Page_110'><b>110</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;and Meat Turnovers, <a href='#Page_40'><b>40</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;and Meat Puff, <a href='#Page_51'><b>51</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Puff, <a href='#Page_120'><b>120</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_92'><b>92</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Soufflé, <a href='#Page_65'><b>65</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Stew, <a href='#Page_24'><b>24</b></a>.</li>
+
+<li>  Potted Beef, <a href='#Page_13'><b>13</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Chicken, <a href='#Page_96'><b>96</b></a>.</li>
+
+<li>  Purée of Dried Beans, <a href='#Page_57'><b>57</b></a>.<br /><br /></li>
+
+<li>  Rhubarb Puffs, <a href='#Page_74'><b>74</b></a>.</li>
+
+<li>  Rice and Apples, <a href='#Page_99'><b>99</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Balls, <a href='#Page_55'><b>55</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Border with Creamed Fish, <a href='#Page_71'><b>71</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Johnny-cake, <a href='#Page_143'><b>143</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Moulds, <a href='#Page_7'><b>7</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Waffles, <a href='#Page_87'><b>87</b></a>.</li>
+
+<li>  Roast Clams, <a href='#Page_134'><b>134</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Oysters, <a href='#Page_128'><b>128</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Pigeon with Bread Sauce, <a href='#Page_28'><b>28</b></a>.</li>
+
+<li>  Round of Beef (Southern style), <a href='#Page_132'><b>132</b></a>.<br /><br /></li>
+
+<li>  Salade a la Russe, <a href='#Page_91'><b>91</b></a>.</li>
+
+<li>  Sally Lunn, <a href='#Page_84'><b>84</b></a>.</li>
+
+<li>  Salmon Salad, <a href='#Page_120'><b>120</b></a>.</li>
+
+<li>  Saratoga Corn Cake, <a href='#Page_34'><b>34</b></a>.</li>
+
+<li>  Sardine Sandwiches, <a href='#Page_78'><b>78</b></a>.</li>
+
+<li>  Sausage Rissoles, <a href='#Page_136'><b>136</b></a>.</li>
+
+<li>  Savory Toast, <a href='#Page_94'><b>94</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Trifles, <a href='#Page_90'><b>90</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Tomatoes, <a href='#Page_73'><b>73</b></a>.</li>
+
+<li>  Scalloped Corn, <a href='#Page_86'><b>86</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Oyster Plant, <a href='#Page_135'><b>135</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Tongue, <a href='#Page_95'><b>95</b></a>.</li>
+
+<li>  Scotch Broth, <a href='#Page_138'><b>138</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Collops, <a href='#Page_2'><b>2</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Eggs, <a href='#Page_69'><b>69</b></a>.</li>
+
+<li>  Scrambled Eggs with Shad Roes, <a href='#Page_17'><b>17</b></a>.</li>
+
+<li>  Shad Roe Croquettes, <a href='#Page_42'><b>42</b></a>.</li>
+
+<li>  Shredded Wheat Biscuit and Apples, <a href='#Page_78'><b>78</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Wheat Fish Balls, <a href='#Page_124'><b>124</b></a></li>
+
+<li>  Shrewsbury Cakes, <a href='#Page_92'><b>92</b></a>.</li>
+
+<li>  Shrimp Salad, <a href='#Page_12'><b>12</b></a>.</li>
+
+<li>  Soufflé Biscuit, <a href='#Page_19'><b>19</b></a>.</li>
+
+<li>  Southern Corn Pone, <a href='#Page_105'><b>105</b></a>.</li>
+
+<li>  Spanish Buns, <a href='#Page_97'><b>97</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Potatoes, <a href='#Page_69'><b>69</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rice, <a href='#Page_63'><b>63</b></a>.</li>
+
+<li>  Spider Cake, <a href='#Page_44'><b>44</b></a>.</li>
+
+<li>  Spring Salad, <a href='#Page_77'><b>77</b></a>.</li>
+
+<li>  Squash Bread, <a href='#Page_43'><b>43</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Griddle Cakes, <a href='#Page_54'><b>54</b></a>.</li>
+
+<li>  St. Charles Indian Bread, <a href='#Page_126'><b>126</b></a>.</li>
+
+<li>  Steamed Indian Pudding, <a href='#Page_135'><b>135</b></a>.</li>
+
+<li>  Stewed Blackfish, <a href='#Page_106'><b>106</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Breast of Lamb, <a href='#Page_1'><b>1</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Celery and Brown Sauce, <a href='#Page_116'><b>116</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Eels, <a href='#Page_139'><b>139</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Kidney with Macaroni, <a href='#Page_66'><b>66</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Steak and Oyster Sauce, <a href='#Page_10'><b>10</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Trout, <a href='#Page_53'><b>53</b></a>.</li>
+
+<li>  Strawberry Jelly, <a href='#Page_77'><b>77</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Puffs, <a href='#Page_81'><b>81</b></a>.</li>
+
+<li>  Stuffed Egg-plant, <a href='#Page_101'><b>101</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Fillets of Flounders, <a href='#Page_64'><b>64</b></a>.</li>
+
+<li>  Sugared Sweet Potatoes, <a href='#Page_25'><b>25</b></a>.</li>
+
+<li>  Sweetbread Salad, <a href='#Page_58'><b>58</b></a>.</li>
+
+<li>  Sweet Potato Pone No. 1, <a href='#Page_133'><b>133</b></a>.</li>
+
+<li>  Sweet Potato Pone No. 2, <a href='#Page_140'><b>140</b></a>.</li>
+
+<li>  Sweet Rice Balls, <a href='#Page_139'><b>139</b></a>.<br /><br /></li>
+
+<li>  Tapioca Soup, <a href='#Page_6'><b>6</b></a>.</li>
+
+<li>  Toad in a Hole, <a href='#Page_12'><b>12</b></a>.</li>
+
+<li>  Tomato Croquettes, <a href='#Page_9'><b>9</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Croutes, <a href='#Page_41'><b>41</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Ice Salad, <a href='#Page_76'><b>76</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Jelly Salad, <a href='#Page_37'><b>37</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_103'><b>103</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Timbales, <a href='#Page_129'><b>129</b></a>.</li>
+
+<li>  Tongue Toast, <a href='#Page_69'><b>69</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Squares, <a href='#Page_103'><b>103</b></a>.</li>
+
+<li>  Tripe Baked with Potatoes, <a href='#Page_128'><b>128</b></a>.</li>
+
+<li>  Turbot à la Crême, <a href='#Page_121'><b>121</b></a>.</li>
+
+<li>  Turkey and Sausage Scallop, <a href='#Page_142'><b>142</b></a>.</li>
+
+<li>  Turnip Cream Soup, <a href='#Page_140'><b>140</b></a>.<br /><br /></li>
+
+<li>  Valentia Rice, <a href='#Page_105'><b>105</b></a>.</li>
+
+<li>  Veal and Ham Patés, <a href='#Page_48'><b>48</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Eggs in a Nest à la Turin, <a href='#Page_52'><b>52</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Gumbo, <a href='#Page_127'><b>127</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Loaf, <a href='#Page_79'><b>79</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Mould, <a href='#Page_26'><b>26</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Rissoles, <a href='#Page_94'><b>94</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad, <a href='#Page_112'><b>112</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;and Tomato Salad, <a href='#Page_68'><b>68</b></a>.</li>
+
+<li>  Vegetable Soup, <a href='#Page_114'><b>114</b></a>.</li>
+
+<li>  Vermicelli Pudding, <a href='#Page_130'><b>130</b></a>.<br /><br /></li>
+
+<li>  Waldorf Salad, <a href='#Page_62'><b>62</b></a>.</li>
+
+<li>  Walnut Salad No. 1, <a href='#Page_47'><b>47</b></a>.</li>
+<li>&nbsp;&nbsp;&nbsp;&nbsp;Salad No. 2, <a href='#Page_71'><b>71</b></a>.</li>
+
+<li>  Western Balls, <a href='#Page_36'><b>36</b></a>.</li>
+
+<li>  Wigs, <a href='#Page_72'><b>72</b></a>.<br /><br /></li>
+
+<li>  Yorkshire Pork Pie, <a href='#Page_27'><b>27</b></a>.<br /><br /></li>
+
+<li>  Zephyr Eggs, <a href='#Page_36'><b>36</b></a>.</li>
+
+<li>  Zephyrs, <a href='#Page_43'><b>43</b></a>.</li>
+</ul>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of 365 Luncheon Dishes, by Anonymous
+
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+The Project Gutenberg EBook of 365 Luncheon Dishes, 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: 365 Luncheon Dishes
+       A Luncheon Dish for Every Day in the Year
+
+Author: Anonymous
+
+Release Date: January 21, 2008 [EBook #24384]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK 365 LUNCHEON DISHES ***
+
+
+
+
+Produced by Annie McGuire and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive/American Libraries.)
+
+
+
+
+
+
+
+
+
+**********************************************************
+  Transcriber's Note: Inconsistencies in spelling have
+  been retained. In particular, some words are used
+  with accents in the index, but not in the main body.
+**********************************************************
+
+
+
+
+  365 Luncheon Dishes
+
+  A Luncheon Dish for every day
+  in the year
+
+  Selected from
+
+  MARION HARLAND, CHRISTINE TERHUNE
+  HERRICK, BOSTON COOKING SCHOOL
+  MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING,
+  AND OTHERS.
+
+[Illustration: Publisher's Logo]
+
+  PHILADELPHIA
+  GEORGE W. JACOBS & CO
+  PUBLISHERS
+
+  Copyright, 1902, by
+  George W. Jacobs & Company,
+  _Published September, 1902_
+
+
+
+
+JANUARY.
+
+
+1.--Stewed Breast of Lamb.
+
+Cut a breast of lamb into small pieces, season, and stew until tender in
+enough gravy to cover the meat. Thicken the sauce, flavor with a
+wine-glass of wine, pile in the centre of a platter and garnish with
+green peas.
+
+
+2.--Chicken Creams.
+
+Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
+a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint
+of cream, which must be whipped; season with pepper and salt. Mix all
+lightly together, put into oiled moulds and steam fifteen minutes, or if
+in one large mould half an hour.
+
+
+3.--Herring's Roes on Toast.
+
+Have rounds of toast buttered and seasoned with salt and pepper, on each
+piece place 1/2 the soft roe of a herring which has been slightly fried
+and on the top of this a fried mushroom. Serve very hot.
+
+
+4.--French Omelet.
+
+For a very small omelet beat 2 whole eggs and the yokes of two more
+until a full spoonful can be taken up. Add 3 tablespoonfuls of water,
+1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
+turn into a hot omelet pan, in which a tablespoonful of butter has been
+melted, lift the edges up carefully and let the uncooked part run under.
+When all is cooked garnish with parsley.
+
+
+5.--Cheese Ramequins.
+
+Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
+milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
+in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
+Mix in lightly and put in cases. Bake a quarter of an hour.
+
+
+6.--Scotch Collops.
+
+Cut cold roast veal into thin slices, and dust over them a little mace,
+nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
+dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint
+of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
+juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
+and 1 of sherry. Let boil up once and pour over the meat. Garnish with
+lemon and parsley.
+
+
+7.--Orange Salad.
+
+Slice 3 sweet oranges, after removing the skin and pith, make a dressing
+with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
+a pinch of salt. Serve on lettuce leaves.
+
+
+8.--Oyster Potpie.
+
+Scald one quart of oysters in their own liquor. When boiling take out
+the oysters and keep them hot. Stir together a tablespoonful of butter
+and two of flour, and moisten with cold milk. Add two small cups of
+boiling water to the oyster liquor, season with salt and pepper, and
+stir in the flour mixture, and let it cook until it thickens like cream.
+Make a light biscuit dough and cut out with a thimble. Drop these into
+the boiling mixture, cover the saucepan and cook until the dough is
+done. Put the oysters on a hot dish and pour biscuit balls and sauce
+over them.
+
+
+9.--Chicken Cutlets.
+
+Chop cold chicken fine; season with onion-juice, celery salt, pepper,
+and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
+Heat this (with a bit of soda stirred in) in a saucepan, and thicken
+with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
+when the cream is scalding. Cook one minute, put in the seasoned
+chicken, and cook until smoking hot. Beat two eggs light; take the
+boiling mixture from the fire and add gradually to these. Pour into a
+broad dish or agate-iron pan and set in a cold place until perfectly
+chilled and stiff. Shape with your hands, or with a cutter, into the
+form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
+ice an hour or two and fry in deep boiling fat. Send around white sauce
+with them.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+10.--Cocoanut Ice Cream.
+
+Put 1 pint of milk over the fire in a double boiler with the grated
+yellow rind of a lemon and three well-beaten eggs. Stir until the
+mixture begins to thicken. Remove from the fire; add a cup and a half of
+sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the
+custard is cold, add the lemon juice and freeze.
+
+
+11.--Loaf Corn Bread.
+
+Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
+salt, and 2 of baking powder. Beat together 3 eggs until thick and
+light. Add 2-1/2 cupfuls of milk and stir into the dry mixture, adding 2
+tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and
+beating well until the batter is smooth. Grease the pans well, or it
+will stick. Have the batter a little more than 2 inches deep in the pans
+and bake in a hot oven for about half an hour.--"Table Talk," Phila.
+
+
+12.--Beef Ragout.
+
+Cut cold roast beef into large slices. Put it into a saucepan with 2
+slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling
+water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.
+
+
+13.--Curried Rice.
+
+Boil 1 cup of rice rapidly for half an hour, drain in a colander and
+stand in the oven for a few minutes to dry out the rice. Put 2
+tablespoonfuls of butter and a slice of onion into a saucepan. Stir
+until the onion is a golden brown, add a tablespoonful of flour. (Take
+out the slice of onion.) Stir until smooth, then add a teaspoonful of
+curry powder, bring to a boil, add salt. Pour over the rice and serve
+hot.
+
+
+14.--Tapioca Soup.
+
+One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
+little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1
+tablespoonful of butter, a small piece of mace, salt and pepper. Wash
+and soak the tapioca over night. Cook it in the broth for an hour. Cook
+milk, onion, mace and celery together for 15 minutes, then strain into
+the tapioca and broth; add the butter, salt and pepper.
+
+
+15.--Haddock Roes and Bacon.
+
+Haddock roes are much cheaper than shad roes, and are very nice prepared
+in this way. Soak for an hour in water and lemon juice, then parboil in
+salt and water for ten minutes. Fry brown in a little lard and butter
+mixed. Fry the bacon in a separate pan until brown, remove from the pan
+and put it in the oven for a few minutes to crisp it. Put the roes in
+the centre of a hot platter and garnish the bacon around it.
+
+
+16.--Rice Moulds.
+
+Wash a teacupful of rice in several waters, put it into a saucepan and
+just cover with cold water, and when it boils, add two cupfuls of milk,
+and boil until it becomes dry; put it into a mould and press it well.
+When cold serve with a garnish of preserves around it or with a boiled
+custard.
+
+
+17.--English Muffins.
+
+Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
+1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat
+well, cover and let rise about two hours. When light, add sufficient
+flour to make a soft dough; work lightly and divide into small balls;
+put each one into a well-greased muffin ring and let rise again. Then
+bake on a hot griddle. When ready to eat tear them open and butter.
+
+
+18.--Minced Veal and Macaroni.
+
+Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1
+tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
+quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould
+and line it with some boiled macaroni. Mix more macaroni with the veal
+mixture, fill the mould, put a plate on it and steam for 1/2 an hour.
+Turn out carefully, pour a good brown gravy _around_ it.
+
+
+19.--Baked Beans and Tomato Salad.
+
+Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
+oil and a dash of paprika. Add salt, if the beans have not been
+seasoned. The oil and vinegar will not unite perfectly. Pour gradually
+over a pint of cold baked beans such portions of the dressing as they
+will absorb, toss together and arrange on a serving dish. Make a border
+of sliced tomatoes around the beans and over these pour the rest of the
+dressing.--Janet Hill in "Boston Cooking School Magazine."
+
+
+20.--Tomato Croquettes.
+
+Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of
+chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enough
+salt and pepper to season highly. Rub through a sieve. In a clean
+saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
+of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
+minutes. Take from the fire and set aside until cold. Flour the hands
+and carefully mould into small croquettes. Dip each into slightly beaten
+egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
+the dipping and rolling in crumbs. Fry at once in very hot fat and drain
+on unglazed paper.--"Table Talk," Phila.
+
+
+21.--Eggs on Rice.
+
+Cover a platter an inch deep with hot well-boiled rice, to which has
+been added 1 tablespoonful of melted butter. On this serve six
+well-poached eggs. Garnish with parsley.
+
+
+22.--Baked Celery.
+
+Parboil a bunch of celery, using only the stalks; cut into two inch
+lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of
+butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into
+1 qt. of veal stock and pour it over the celery, cover with grated bread
+crumbs and dust the top with grated cheese.
+
+
+23.--Stewed Steak and Oyster Sauce.
+
+Wash 1 pt. of small oysters in a little water, drain into a saucepan and
+put this water on to heat. As soon as it comes to a boil skim and set
+back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put
+in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift
+1 tablespoonful of flour into the butter, stir until browned. Add the
+oyster liquor and boil 1 minute, season; put back the steak, cover and
+simmer 1/2 an hour, then add the oysters and 1 tablespoonful lemon
+juice. Boil for 1 minute and serve.
+
+
+24.--Barley Stew.
+
+Cut 1/2 a lb. of cold meat into dice; wash 1/4 of a cupful of barley,
+chop 2 onions very fine, put all into a saucepan and dredge with flour,
+season with salt and pepper. Add a qt. of water and simmer about 2
+hours. Pare and slice 5 potatoes, add them to the stew and simmer an
+hour longer.
+
+
+25.--Bread Omelet.
+
+Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch of
+salt, pepper and 1/2 a cup of bread crumbs. Cut into this very carefully
+the well beaten whites; mix lightly. Put 1 tablespoonful of butter into
+a frying pan; and as soon as it is hot turn in the mixture. Set it over
+a good fire, being careful not to burn. When half done, set the pan in
+the oven for a few minutes to set the middle of the omelet. Turn onto a
+hot platter and serve.
+
+
+26.--Calf's Liver Fried in Crumbs.
+
+Wash and parboil slices of liver, then roll each piece, in crumbs, then
+in beaten egg, then in crumbs again. Fry in hot lard.
+
+
+27.--Toad in a Hole.
+
+Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking
+dish. Beat 2 eggs very light, add to it 1 pint of milk and pour it
+gradually into 6 tablespoonfuls of flour, beating all the time. Strain,
+add salt and pepper and pour it over the meat. Bake an hour and serve at
+once.
+
+
+28.--Shrimp Salad.
+
+Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
+dressing.
+
+
+29.--Creamed Corn Beef.
+
+Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
+this 1/4 of a cup each of butter and flour creamed together, let cook 15
+minutes, stirring until thickened and then occasionally add a dash of
+paprika and strain over 1 pt. of cold cooked corn beef, cut into cubes.
+Turn into a pudding dish and cover with half a cup of cracker crumbs,
+mixed with 3 tablespoonfuls of melted butter. Set into the oven to
+reheat and brown the crumbs.--Janet M. Hill in "Boston Cooking School
+Magazine."
+
+
+30.--Potted Beef.
+
+Take the outside slices left from boiled or braised beef, cut up into
+small pieces and pound it thoroughly with a little butter in a mortar;
+add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
+jelly glasses, pour a coating of clarified butter over the top. Cover
+with paper until wanted.
+
+
+31.--Carolina Philpes.
+
+One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
+with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
+egg, very light, and stir in. Bake on a shallow tin plate, split and
+butter while hot.
+
+
+
+
+FEBRUARY.
+
+
+1.--Oyster Loaf.
+
+Take a loaf of bread, cut off the crusts, dig out the centre, making a
+box of it, brush it all over with melted butter and put into the oven to
+brown. Fill with creamed oysters, cover the top with fried bread crumbs,
+put into the oven for a minute and serve. Garnish with parsley.
+
+
+2.--Broiled Sweetbreads.
+
+For these use veal sweetbreads. Wash and parboil them and cut in half
+lengthwise. When cold, season with salt and pepper, and pour over them a
+little melted butter. Broil over a clear fire about 5 minutes. Serve
+with melted butter and chopped parsley poured over them.
+
+
+3.--Liver and Onions.
+
+Take 1 lb. of liver, cover it with boiling water and let it stand for
+five minutes, then cut it into dice. Into a frying pan put 3 slices of
+fat bacon and fry. When the fat is fried out add the liver and 4 onions,
+sliced thin; cook until done. Add a tablespoonful of flour, salt, and
+pepper. Mix well and serve.
+
+
+4.--Broiled Beef and Mushroom Sauce.
+
+Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne
+pepper. Have ready mashed potatoes. Put them in a mound in the centre of
+a hot dish; make a hole in the centre, pour in the mushrooms, lay
+against the outside of the mound slices of cold roast beef.
+
+
+5.--Kornlet Omelet.
+
+Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
+1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a
+cup of kornlet. When the mixture boils, remove from the fire and stir in
+the yolks of three eggs beaten until thick, then fold in the whites of
+the eggs beaten dry. Turn into an omelet pan, in which two
+tablespoonfuls of butter have been melted. Spread evenly in the pan and
+let cook until "set" on the bottom, then put into the oven. When a knife
+cut down into the omelet comes out clean, score across the top at right
+angles to the handle of the pan. Fold and turn onto a heated
+dish.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+6.--Liver Rolls.
+
+Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5
+minutes, wipe each piece dry, lay a thin slice of bacon on each slice of
+liver, season with salt and pepper, roll up and fasten with a wooden
+toothpick, dredge with flour and fry until done in bacon fat or
+drippings. When done take out the rolls and thicken the gravy with a
+little brown flour. If there is not gravy enough add a little boiling
+water. A teaspoonful of mushroom catsup added to the gravy is an
+improvement or a squeeze of onion juice.
+
+
+7.--A Box of Chestnuts.
+
+Shell 1 qt. of chestnuts and cover with boiling water; leave them for
+fifteen minutes, then rub off the brown skins. Put them into a
+saucepan, cover them with soup stock and let them boil 1/2 an hour; when
+done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
+butter and when melted add 1 of flour; cook until browned, then add the
+stock and stir until it boils; add salt and pepper to taste. Lay the
+chestnuts in a box made of fried bread and pour the sauce over.
+
+To make the box, take a loaf of bread, cut off the crust and leave the
+sides as smooth as possible. Cut out the centre, leaving a box shaped
+piece. Fry this in deep fat.
+
+
+8.--Curried Hare.
+
+Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
+enough water to cover, add a thickening of 1 tablespoonful each of
+butter and flour, season with salt, pepper, and 1 tablespoonful of curry
+powder.
+
+
+9.--Scrambled Eggs with Shad Roes.
+
+When you have shad for dinner scald the roes ten minutes in boiling
+water (salted), drain, throw into cold water, leave them there three
+minutes, wipe dry, and set in a cold place until you wish to use them.
+Cut them across into pieces an inch or more wide, roll them in flour,
+and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
+centre of a heated platter, and dispose the eggs in a sort of hedge all
+around them.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+10.--Chicken in Celery Sauce.
+
+Take the roots of a bunch of celery, clean and cut it into small pieces,
+put them into a saucepan and cover with cold water, about a pint, stew
+slowly and when tender put through a vegetable press. Into a saucepan
+put 1 tablespoonful each of flour and butter. When melted and rubbed
+smooth add 1/2 a cup of milk and the celery. Stir well and when it boils
+add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
+them to the boiling sauce when all is hot. Serve with toast points.
+
+
+11.--Fig Ice Cream.
+
+Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
+a boil stir in two tablespoonfuls of corn-starch that has been mixed
+with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3
+eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
+on this, stirring all the time. Put back again on the fire, and add 1
+tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
+of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
+of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
+been freezing for ten minutes, take off the cover and add 2 cupfuls of
+chopped figs. Cover again and freeze hard.
+
+
+12.--Souffle Biscuit.
+
+Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
+it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin
+as paper. Cut it out with a tumbler, and bake brown.
+
+
+13.--Fish Chowder.
+
+Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
+light brown. Into a saucepan put a layer of potatoes, a layer of fish,
+then a few slices of the onion and bacon, then season. Continue until
+all has been used. Add 1 qt. of water, cover and let simmer 20 minutes
+without stirring. In a double boiler put 1 pt. of milk and break into it
+6 water crackers; let it stand a few minutes then add to the chowder.
+Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
+for this.
+
+
+14.--Cold Duck and Chestnut-Border.
+
+Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
+chestnuts, then boil until soft, drain and put them through a colander.
+Add a tablespoonful of butter, salt and pepper to taste, arrange around
+the cold duck. Garnish with olives or bits of red currant jelly.
+
+
+15.--Oysters with Madeira Sauce.
+
+Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup
+of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth,
+then add 25 oysters that have been washed and drained. When cooked take
+from the stove and add 2 tablespoonfuls of Madeira wine.
+
+
+16.--Chicken Fritters.
+
+Season well, pieces of cold roast chicken. Make a fritter batter, stir
+the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to
+the seasoning is an improvement.
+
+
+17.--Baked Rice Cake.
+
+One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
+1/2 a pt. of flour just sufficient to hold it together. Put into a deep
+pan and bake 1/2 an hour.
+
+
+18.--Cheese and Tomato Rarebit.
+
+(Chafing Dish.)
+
+Put a tablespoonful of butter in the blazer and let the melted butter
+run over the bottom. Then add 2 cups of cheese grated or cut into dice.
+Stir until melted, then add the yolks of 2 eggs, beaten and diluted with
+1/2 a cup of tomato puree, 1/4 of a teaspoonful each of soda, salt, and
+paprika. Stir constantly until the mixture is smooth, then serve on
+bread toasted upon but one side.--Janet M. Hill in "Boston Cooking
+School Magazine."
+
+
+19.--Onion Souffle.
+
+Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of
+milk, season with salt and pepper. Mix this with 1 cupful of cooked
+onions put through a sieve; add three eggs beaten very light. Turn into
+a baking dish and stand in a pan of hot water. Bake 1/2 an hour.
+
+
+20.--Hungarian Chicken.
+
+Joint a fowl as for fricassee; put it on the fire in enough cold water
+to cover it; bring it to a boil slowly, and cook until tender. Unless
+the chicken is quite young this should require from 2 to 3 hours. When
+it has been simmering about an hour put in a sliced onion, 2 stalks of
+celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
+chicken is done, arrange it in a dish, add to the gravy salt to taste
+and the juice of 1/2 a lemon and pour it over the chicken.--From "The
+National Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+21.--Bean Croquettes.
+
+Soak 1 qt. of white soup beans over night. In the morning, drain, cover
+with fresh cold water, bring to a boil, drain, and cover with 1 qt.
+boiling water; boil slowly for about an hour. When the beans are tender
+press through a sieve then add 1 tablespoonful of vinegar, 2 of
+molasses, 2 of butter, salt and cayenne to taste, let the mixture get
+cold, when form into croquettes, dip in egg and in bread crumbs and fry
+in boiling fat.
+
+
+22.--Potato Balls.
+
+Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
+add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
+tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
+form into small balls, and egg and bread crumb them. Fry in deep fat.
+
+
+23.--Bologna Sandwich.
+
+Take off the skin from a bologna sausage. Rub to a paste. Spread slices
+of rye bread with butter and if liked, a little French mustard, then a
+layer of the bologna. Put two slices together.
+
+
+24.--Breaded Ham Saute.
+
+Cut cold boiled ham into rather thick slices, cover with a mixture of
+pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and
+set in a cold place. Fry slices of fat bacon or pork crisp, take them
+out and put the breaded ham into the hissing fat. Turn when the lower
+side is brown and cook the upper. Garnish with hard-boiled eggs cut in
+slices, serving a slice upon each portion of ham.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+25.--Potato Stew.
+
+Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
+salt pork cut into small pieces, fry them, and then add the potatoes
+with salt, pepper, and 1 large peeled tomato, sliced, cover with water
+and let cook until the potatoes are done.
+
+
+26.--Codfish Hash.
+
+Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
+mix well, cut three slices of salt pork in very small pieces and fry
+brown; remove half the pork and add the fish and potatoes to the
+remainder; let it stand and steam five minutes without stirring; be
+careful not to let it burn; then add 1/3 cup of milk, and stir well. Put
+the remainder of the pork around the edge of the pan, and a little
+butter over it; simmer slowly for 1/2 an hour, until a brown crust is
+formed, then turn on a platter and serve.
+
+
+27.--Sugared Sweet Potatoes.
+
+Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
+lengthwise; lay them with the rounded side down in a baking dish, put a
+bit of butter and salt and pepper on each piece. Sprinkle granulated
+sugar over all and put in a quick oven to brown for 1/2 an hour.
+
+
+28.--Cracker Custard.
+
+Take a dozen milk crackers, break them up in small pieces and put into a
+pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
+taste with vanilla, lemon or orange, and stir into it three well-beaten
+eggs. Take the milk from the fire at once and pour over the broken
+crackers. When cool stand on the ice and serve icy cold.
+
+
+
+
+MARCH.
+
+
+1.--Veal Mould.
+
+Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
+mould. Place in the mould alternate layers of thin slices of cold veal
+and ham. Cover with stock well boiled down. Set into the oven for 1/2 an
+hour; when cold turn out of mould and garnish with parsley.
+
+
+2.--Halibut Rechauffe.
+
+Cut an onion into a saucepan, add a cup of water, a little mace and
+parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
+spoonful of butter, 1 tablespoonful of flour, and strain all through a
+sieve. Take cold halibut, remove the bones and skin, and flake it,
+butter a dish and put in a layer of fish then one of the dressing,
+alternately, until the dish is full. Put grated bread crumbs on top and
+bake half an hour.
+
+
+3.--Yorkshire Pork Pie.
+
+Chop lean pork somewhat coarsely; butter a pudding dish and line with
+good paste; put in the pork interspersed with minced onion and hard
+boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
+sage. Now and then dust with flour and drop in a bit of butter. When all
+the meat is in, dredge with flour and stick small pieces of butter quite
+thickly all over it. Cover with puff paste, cut a slit in the middle of
+the crust and bake 1/2 an hour for each lb. of meat. When it begins to
+brown, wash the crust with the white of an egg. It will give a fine
+gloss to it.--From "The National Cook Book," by Marion Harland and
+Christine Terhune Herrick.
+
+
+4.--Coffee Fritters.
+
+Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee
+infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg
+slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into
+the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft
+paper at the oven door. Serve at once, with sauce.--Janet M. Hill, in
+"Boston Cooking School Magazine."
+
+COFFEE SAUCE.--Scald 1-1/2 cups of milk, half a cup of ground coffee,
+and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a
+cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few
+grains of salt. Cook 5 minutes. Serve hot.--"Boston Cooking School
+Magazine."
+
+
+5.--Finnan-haddie.
+
+Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;
+then cover with boiling water and let stand 5 minutes. Drain carefully,
+then remove the skin and bone. Put the flaked fish into a buttered
+serving dish and pour over it white sauce equal in quantity to that of
+the fish; cover with buttered crumbs and bake in a hot oven long enough
+to brown the crumbs.--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+6.--Roast Pigeons with Bread Sauce.
+
+Stuff the pigeons with ordinary force meat. Roast and serve around a
+pyramid of baked tomatoes, and serve with the following sauce.
+
+SAUCE.--Simmer three small onions, sliced, in 1/2 a pint of milk for an
+hour. Take out the onions, put in grated bread, a small lump of butter,
+pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1
+anchovy (washed and boned) shredded fine. Make it the consistency of
+bread sauce.
+
+
+7.--Oyster Chartreuse.
+
+Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
+taste, a little butter, and the whites of 4 eggs beaten to a stiff
+froth. Have a plain mould well buttered and sprinkle the bottom and
+sides with bread crumbs. Line the mould with the potatoes and let stand
+for a few minutes. Put a slice of onion and 1 pt. of cream or milk to
+boil. Mix two tablespoonfuls of flour with a little cream or milk, and
+stir into the boiling cream. Season well with salt and pepper and cook
+eight minutes. Let the oysters come to a boil in their own liquor, skim
+them out and add to the cream, take out the piece of onion. Season and
+turn carefully into the mould. Cover with mashed potato, being careful
+not to add too much at once. Bake 1/2 an hour. Take from the oven about
+ten minutes before dishing and let it cool a little. Then place a large
+dish over the mould and turn out carefully. Caution should be taken that
+every part of the mould has a thick coating of the potato, and when the
+covering is put on, no opening is left for the sauce to escape.
+
+
+8.--Potatoes au Gratin.
+
+Slice eight boiled potatoes, and put a layer of them in a buttered
+baking dish; make a white sauce with 1 tablespoonful each of butter and
+flour and a cup of milk; season with cayenne and salt; cover the layer
+of potatoes with a layer of sauce, and so continue until the dish is
+full. Sprinkle the top with bread crumbs and grated cheese; bake about
+20 minutes.
+
+
+9.--Mutton Kidneys.
+
+Cut some mutton kidneys, open down the centre, do not separate them;
+peel, and pass a skewer across them to keep them open, season and dip
+them in melted butter, broil over a clear fire, doing the cut side
+first; remove the skewers; have ready a little butter mixed with some
+chopped parsley, salt, pepper and a little lemon juice and a dash of
+nutmeg; put a small piece of this butter in the centre of each kidney
+and serve hot.
+
+
+10.--Beefsteak and Kidney Pudding.
+
+Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
+Line a deep dish with suet crust, leaving a small piece of crust to
+overlap the edge, then cover the bottom with a portion of the steak and
+kidney, season with salt and pepper, then add more steak and kidney,
+season again. Put in sufficient stock or water to come to within 2
+inches of the top of the dish. Moisten the edges of the crust with cold
+water, cover the pudding over, press the two crusts together that the
+gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
+hours.
+
+
+11.--Hot Pot.
+
+Cut nice pieces of cold pork and put them into a deep pan. (If there are
+bones put them on to simmer and make a gravy, if not, use stock.)
+Parboil some potatoes and onions, cut them into rather large pieces and
+mix them in well with the meat, season with pepper, salt and a little
+sage, and add the gravy. Put a layer of potatoes on the top and brown in
+the oven.
+
+
+12.--Lobster Patties.
+
+Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
+juice and cayenne to taste and 4 tablespoonfuls of bechamel sauce. Line
+patty pans with light paste. Stir the lobster mixture over the fire for
+5 minutes and put in the cases.
+
+BECHAMEL SAUCE.--One small bunch of parsley, 2 cloves, small bunch of
+herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1
+tablespoonful of arrowroot.
+
+
+13.--Curried Fowl.
+
+Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
+1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful
+lemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20
+minutes.
+
+
+14.--Minced Collops.
+
+Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour,
+pepper and salt. Stew half an hour, stirring frequently.
+
+
+15.--Crescent Croquettes.
+
+Roll some light pie crust very thin and cut in half moons. Chop beef or
+mutton very fine, add a little summer savory, parsley, salt and pepper.
+Lay some of this between two layers of paste. Egg and bread crumb them
+and fry in boiling fat for ten minutes.
+
+
+16.--German Way of Cooking Chickens.
+
+Stuff the chickens with a force meat made of French rolls, a little
+butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
+peel; then lard and bread crumb them, putting a piece of fat over the
+breasts that they may not become too brown. Place them in a stewpan with
+1 oz. of butter, leave uncovered for a short time, then cover and bake
+about 1-1/2 hours. Half an hour before serving add a small cup of cream
+or milk and baste thoroughly over a hotter fire.
+
+
+17.--Breast of Lamb Broiled.
+
+Heat and grease a gridiron, broil a breast of lamb first on one side,
+then on the other. Rub over with butter, pepper and salt. Serve on a hot
+dish with mint sauce.
+
+
+18.--Onion Soup.
+
+Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
+through a colander and put back again on the stove. Stir 2
+tablespoonfuls each of flour and butter together until smooth; add to
+the soup. In another saucepan heat a cup of milk and a pinch of soda,
+add this to the stock, beat in the white of an egg, season with salt and
+pepper, and minced parsley.
+
+
+19.--Saratoga Corn Cake.
+
+Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
+corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
+teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
+sour cream or milk, and three tablespoonfuls of melted butter, and stir
+into the dry mixture. Beat thoroughly and bake in a large shallow pan
+for 25 minutes.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+20.--Clam Pie No. 1.
+
+(An old New England seashore dish.)
+
+Chop the clams if large, saving the liquor that runs from them. Heat,
+strain, and season this and cook the chopped clams for 10 minutes in
+it. Have a thick top crust of good pastry, but none at the bottom of the
+bake dish. Fill with alternate layers of the minced clams, season with
+salt, pepper, a few drops of onion juice, some bits of butter and a few
+teaspoonfuls of strained tomato sauce, and thin slices of boiled
+potatoes. Dredge each layer of clams with flour. Lastly, pour in a
+cupful of clam juice, put on the crust and bake half an hour in a quick
+oven.--From "The National Cook Book," by Marion Harland and Christine
+Terhune Herrick.
+
+
+21.--Collared Head.
+
+Boil 1/2 a pig's head until the meat comes from the bone, chop it fine
+and add salt and pepper and a slice of onion minced very fine. Stir all
+well together and turn into a mould. Serve cold.
+
+
+22.--Lobster Creams.
+
+Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
+Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
+Garnish with parsley and some of the lobster coral.
+
+
+23.--Western Balls.
+
+Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
+of grated ham, a little butter, a well-beaten egg, cayenne and salt to
+taste; if not moist enough, add a little cream, form into small balls,
+egg and bread crumb them and fry a golden brown in deep fat.
+
+
+24.--Zephyr Eggs.
+
+Beat four eggs very light, add to them a pint of cream, season with salt
+and pepper. Butter small moulds and pour in the mixture, stand the
+moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
+them out and pour a rich brown gravy around them. Garnish with chopped
+olives and red chillies.
+
+
+25.--English Bread Pudding.
+
+Grease small cups and fill 2/3 full with bread crumbs and a little
+chopped candied fruit; beat 2 eggs without separating and 2
+tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
+the crumbs and stand the cups in a pan of boiling water and bake in a
+moderate oven 15 minutes. Turn out and serve with a vanilla or wine
+sauce.
+
+
+26.--Tomato Jelly Salad.
+
+Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
+and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
+cold water. Add the gelatine to the tomato and strain into small round
+moulds; serve each one on a lettuce leaf with a circle of mayonnaise
+dressing around.
+
+
+27.--Clams Sauteed and Creamed.
+
+Chop fine two strings of soft shell clams after washing them. Melt one
+large tablespoonful of butter in a frying pan, add the clams and stir
+frequently until they are nicely browned. Keep well broken with a spoon.
+When browned dredge over them 1 heaping tablespoonful of butter and stir
+again until it is absorbed and browned, then add gradually 1 cupful of
+milk, stirring until it is smooth and thick. Season well with salt and
+pepper, simmer for 5 minutes and serve on toast.--"Table Talk," Phila.
+
+
+28.--Cheese Fondue No. 1.
+
+Beat 5 eggs without separating. When light, add 1 cupful of grated
+Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
+teaspoonful of white pepper, and three tablespoonfuls of butter cut into
+bits. Cook in a double boiler until the cheese has melted and the
+mixture is smooth and as thick as custard. Pour over hot buttered toast
+and send at once to the table.--"Table Talk," Phila.
+
+
+29.--Beef Cutlets.
+
+Trim and cut like cutlets some slices of beef; season. Fry on both sides
+until done; sprinkle over them chopped parsley, place on a dish and
+serve with a brown gravy.
+
+
+30.--German Prune Cake.
+
+For this use a recipe for short cake adding more milk to make it into a
+thick batter. Turn into a shallow, oblong pan and over the top press
+lightly into the mixture a close layer of partly cooked prunes. Sprinkle
+thickly with granulated sugar and bake in a quick oven. Serve hot.--From
+"Table Talk," Phila.
+
+
+31.--Dormers.
+
+Chop cold beef very fine, and season it with salt and pepper, then add
+some onion chopped fine and fried previously, also some rice boiled very
+dry. Mix all well together and make into small rounds, flour them and
+fry until brown. Serve with a hot gravy poured over them.
+
+
+
+
+APRIL.
+
+
+1.--Potato and Meat Turnovers.
+
+Mix with mashed potatoes a few spoonfuls of flour, a little salt and
+baking powder in the proportion of half a teaspoonful to 1/2 a cupful of
+flour. Use only sufficient flour to roll out in a 1/2 inch sheet. Cut
+into circles the size of a saucer, lay on each a spoonful of seasoned
+meat, fold over and pinch the edges together. Lay on a greased pan,
+brush each with milk and bake brown in a hot oven.--From "Table Talk,"
+Phila.
+
+
+2.--Browned Potato Puree.
+
+Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
+it 1 dozen potatoes which have been pared, quartered, and laid in cold
+water for an hour. With them should go into the boiling fat a large,
+sliced onion. Cook fast but do not let them scorch. When they are
+browned add two quarts of boiling water, cover the pot, and simmer
+until the potatoes are soft and broken. Rub through a colander back into
+the kettle and stir in a great spoonful of butter rolled in browned
+flour, a tablespoonful of browned parsley, salt and pepper to taste. In
+another saucepan make a sugarless custard of a cup of boiling milk and 2
+well-beaten eggs; take from the fire and beat fast for 1 minute, put
+into a heated tureen, beat in the potato and serve.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+3.--Buttered Lobster.
+
+Mince fine the meat of a boiled lobster, mix the coral with it, and the
+green fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. of butter and a
+saltspoon each of cayenne and made mustard. Let all get very hot. Serve
+on a hot dish with lettuce leaves and hard boiled egg.
+
+
+4.--Tomato Croutes.
+
+Take small tomatoes, scald and peel them, then cut a slice from the stem
+end. Place them, the cut side down, on slices of buttered bread, put
+them in a buttered baking tin, season with salt and pepper, bake 1/2 an
+hour. Serve with cold roast beef.
+
+
+5.--English Monkey.
+
+Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
+saucepan put 1 teaspoonful of butter and 1/2 cup cream cheese, melt and
+add the crumbs, also a well-beaten egg, 1/2 teaspoonful salt and a pinch
+of cayenne. Cook for 3 minutes and pour it on toasted crackers.
+
+
+6.--Shad Roe Croquettes.
+
+Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
+tablespoonfuls each of butter and corn-starch and stir into a pint of
+boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice
+of a lemon, cayenne and a grating of nutmeg. Boil up once and let get
+cold. Shape into croquettes and fry.
+
+
+7.--Cerkestal (TURKISH).
+
+Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
+walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken in
+this and when hot take it out and thicken the gravy with a little flour.
+
+
+8.--Squash Bread.
+
+Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
+sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2
+cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flour
+enough to knead; knead 1/4 hour, let rise until light; knead again and
+put it into greased tins, let rise again and bake.
+
+
+9.--Fried Whitebait.
+
+Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
+fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a
+little chopped parsley, pour this over the fish and serve.
+
+
+10.--Zephyrs.
+
+Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
+1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add
+2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments,
+take it off, season with pepper and salt, add the whipped cream, pour
+into small moulds and let it set. When cold turn out and garnish with
+aspic cut into dice.
+
+
+11.--Spider Cake.
+
+Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;
+stir into this 2 cups corn-meal and 1/2 cup of flour, 1 tablespoonful of
+sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly,
+and then pour it into the spider; pour over it 1 cup of sweet milk, but
+_do not stir it into the batter_. Bake in a hot oven 1/2 an hour. Slip
+it carefully onto a platter and serve at once.
+
+
+12.--Hungarian Patties.
+
+Make a paste with 1/2 a lb. of flour, 1/4 of a lb. of lard, the yolk of
+1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of baking
+powder. Line some patty pans with this paste and fill with the following
+mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season
+with cayenne, salt, and a little lemon peel. Mix enough white sauce with
+this, put into the patty pans, cover with paste, brush them over with an
+egg, bake in a hot oven.
+
+
+13.--Clam Pie, No. 2.
+
+Put the required number of small, soft-shell clams into a saucepan, and
+bring to a boil, in their own liquor. Cut cold boiled potatoes into
+small cubes. Line a pudding-dish with pie-crust around the sides, and
+put a tea-cup in the centre of the dish to support the top crust when it
+is added. Put a layer of clams, then the potatoes, salt and pepper, and
+bits of butter; dredge with flour when all the clams and potatoes are
+used. Add the liquor and a little water if necessary. Put on the top
+crust, cutting several slits in it for the steam to escape. Bake 45
+minutes.
+
+
+14.--Broiled Live Lobster.
+
+Kill the lobster by inserting a sharp knife in its back between the body
+and tail shells cutting the spinal cord. Split the shell the entire
+length of the back, remove the stomach and intestinal canal, crack the
+large claws and lay the fish as flat as possible. Brush the meat with
+melted butter, season with salt and pepper, place in a broiler, and with
+the flesh side down, cover and broil slowly until a delicate brown,
+about 20 minutes. Turn the broiler and broil 10 minutes longer. Serve
+hot, with a sauce of melted butter.
+
+
+15.--Cheese Fondu, No. 2.
+
+One cup of bread-crumbs very fine and dry, 2 scant cups of _fresh_ milk,
+1/2 a lb. of grated cheese, 3 eggs beaten very light, a small spoonful
+of melted butter, pepper and salt, a pinch of soda dissolved in hot
+water and stirred into the milk. Soak the crumbs in the milk, beat into
+these the eggs, and butter a baking dish. Pour the fondu into it, then
+sprinkle crumbs over the top. Bake in rather a quick oven until a
+delicate brown. Serve at once, as it will fall.
+
+
+16.--Mutton Custard.
+
+Fill a buttered custard cup lightly with stale bread-crumbs (centre of
+the loaf), and cooked mutton (chicken is more dainty), finely chopped.
+Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the
+mixture over the bread and meat. Bake in a pan of hot water, or cook on
+the top of the stove, until the egg is lightly set. _Do not allow the
+water about the egg to boil._--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+17.--Grape Fruit Salad.
+
+Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
+possible, and lay them on lettuce leaves. Make a dressing with two
+tablespoonfuls of sherry wine, and sugar to taste.
+
+
+18.--Asparagus in Rolls.
+
+Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
+cream sauce, season well, and fill with this the crusts of baker's
+rolls.
+
+
+19.--Walnut Salad, No. 1.
+
+Crack and parboil 1/2 a lb. of English walnuts, rub off the brown skin
+and when cold serve on lettuce leaves, with a French dressing.
+
+
+20.--Oatmeal Bread.
+
+Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and
+when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat
+flour to make as stiff as it can be stirred with a spoon; put it into 2
+well-greased tin pans and let stand in a warm place until very light;
+bake about an hour and a quarter. Do not cut until the next day.
+
+
+21.--Kidney Omelet.
+
+Take 3 eggs, 1 kidney, 2-1/2 ozs. of butter; skin the kidney and cut it
+very small, fry it in some of the butter until cooked. Mix 3 eggs,
+beating yolks and whites separately, add salt and cayenne, and the
+kidney, melt the butter in the pan and fry the omelet until done, turn
+and serve.
+
+
+22.--Deviled Cheese.
+
+Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of
+cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful
+Worcestershire sauce, a tablespoonful finely chopped cucumber pickle;
+season highly with salt and cayenne. Melt the cheese over hot water and
+stir all the ingredients until thick and smooth. Serve at once on
+buttered toast.
+
+
+23.--Veal and Ham Pates.
+
+Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3
+ham. A few mushrooms are a pleasing addition. To each cup of the mixture
+allow a tablespoonful of fine crumbs; season highly with salt, a dash of
+cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with
+stock, or butter and water, and heat in a vessel set in another of hot
+water, to a smoking boil. Take from the fire, stir in a beaten egg and a
+glass of sherry, and fill in shells of pastry that have been baked
+empty. The shells should be hot when the mince goes in. Set in the oven
+for 2 or 3 minutes, but the mixture must not cook.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+24.--Asparagus Salad.
+
+Boil a bunch of asparagus in rapid boiling salted water. When cooked put
+on a dish to cool. Cut off the tender part and place four or five stalks
+on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing
+on the end of each bunch and serve.
+
+25.--Chicken Pie (CONCORD STYLE).
+
+Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces,
+chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed
+chicken into a serving dish, reheat the pastry and arrange on top of the
+chicken.--Janet M. Hill in "Boston Cooking School Magazine."
+
+
+26.--Parmesan Puffs.
+
+Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
+ozs. of butter and a little salt and cayenne into a mortar, and pound
+them thoroughly. Bind the mixture together with a well-beaten egg and
+form into small balls, egg and bread crumb them and fry a light brown.
+Drain them and serve very hot.
+
+
+27.--French Bean Omelet.
+
+Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
+well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt
+and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of
+butter, and fry until done. Serve very hot.
+
+
+28.--Curry of Lobster.
+
+Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch
+pieces; season with salt and a little cayenne, and set away where it is
+cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add
+2 of flour and 1 small teaspoonful of curry powder. Stir this until
+browned and then add gradually 1-1/2 cupfuls of stock and season to
+taste. Add the lobster, cook 6 minutes, then pour over toast arranged on
+a warm dish. Garnish with parsley. If onion is liked a few slices may be
+fried with the butter before the flour and curry powder are added.
+
+
+29.--Champignons en Caisse.
+
+Peel and cut small 12 large mushrooms, put them into well buttered china
+cases. Add pepper, salt and chopped parsley.
+
+
+30.--Potato and Meat Puffs.
+
+Take 1 cup cold meat, chopped fine, and season with salt and pepper.
+Make a paste with 1 cup of mashed potato and 1 egg, roll out with a
+little flour, cut it round with a saucer, put the meat on 1 half, fold
+it over like a puff, pinch the edges together in scallops, fry a light
+brown.
+
+
+
+
+MAY.
+
+
+1.--Kedgeree (FISH).
+
+Take equal parts of cold fish (free from skin and bone) boiled rice and
+some hard boiled eggs. Chop the fish and eggs; mix with the rice, add
+bits of butter, about a tablespoonful in all, season with salt and
+pepper, and a sprinkle of curry powder. Warm in a saucepan and serve as
+hot as possible.
+
+
+2.--Veal Eggs in a Nest a la Turin.
+
+Mince cold veal, season to taste, and wet slightly with a good gravy. To
+each cupful allow a tablespoonful of finely minced blanched almonds, or
+the same quantity of chopped mushrooms. Bind the mixture with a beaten
+egg, stir over the fire one minute and set aside to cool. Flour your
+hands and form into balls the size and shape of an egg; let them get
+cold, roll in egg and cracker-dust and fry in deep fat. Arrange upon a
+platter a border of spaghetti, boiled tender in salted water and
+drained. Butter plentifully and pour carefully over it a cupful of
+strained tomato sauce. Heap the eggs in the centre.--From "The National
+Cook Book," by Marion Harland and Christine Terhune Herrick.
+
+
+3.--Baked Cheese and Rice.
+
+Make a white sauce with one heaping tablespoonful each of flour and
+butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of
+milk. In a deep baking dish place alternate layers of rice, sauce, and
+grated cheese, having the last layer cheese. Place in a hot oven until
+brown.--From "Table Talk," Phila.
+
+
+4.--Stewed Trout.
+
+Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
+in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,
+thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port
+wine. Simmer gently for 1/2 an hour. Take out the fish, thicken the
+gravy with a little flour and butter rubbed together. Stir for five
+minutes. Pour over the fish and serve.
+
+
+5.--Squash Griddle Cakes.
+
+Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
+salt, and 2 tablespoonfuls of sugar together; sift them; add 2
+well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that
+has been strained. Beat until light. Bake on the griddle or add a little
+more flour and bake in muffin rings.
+
+
+6.--Jellied Chicken.
+
+Take a fowl, cut it up in joints, and put it in a saucepan with enough
+water to cover it, a pinch of mace, a teaspoonful of salt and a little
+pepper. Let it stew until the meat will leave the bones. Then take the
+meat out, remove the bones and arrange the meat nicely in a mould.
+Season the liquor with a little more salt and pepper and dissolve in it
+1/4 of an ounce of gelatine. Pour over the chicken. The mould may be
+lined with slices of hard boiled egg.
+
+
+7.--Jambalayah (A CREOLE DISH).
+
+Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed
+tomatoes. Let these cook well, season highly; fill a baking dish, cover
+with crumbs and bits of butter, and brown in the oven.
+
+
+8.--Lobster (SOUTHERN WAY).
+
+Prepare as for salad, only cutting in larger pieces. One tablespoonful
+of flour, one of butter rubbed together, the yolk of an egg, one
+teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix
+and pour over the lobster. To be either baked or stewed.
+
+
+9.--Rice Balls.
+
+To 1 pt. of boiled rice add, while still hot, 1/2 a cup of thick white
+sauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of salt, 3
+tablespoonfuls of grated cheese and a dash of cayenne. Set aside until
+cold, then mould into small balls; dip each one into slightly-beaten
+egg, roll in fine bread crumbs and fry in smoking hot fat.--From "Table
+Talk," Phila.
+
+
+10.--Cod Fish Puffs.
+
+Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has
+previously been freshened) picked fine, a small lump of butter and 2
+well-beaten eggs; beat all together very light, put into a greased
+baking dish, cover the top with cracker or bread crumbs and bits of
+butter; brown in the oven and serve hot.
+
+
+11.--French Toast.
+
+To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices
+of bread into this mixture, allowing each slice to become very moist.
+Brown on a hot-buttered griddle, spread with butter and serve at once.
+
+
+12.--Cheese Scallop.
+
+Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add
+1 tablespoonful of butter and half a pound of grated cheese; cover the
+top with grated crumbs and bake until well-browned. Serve with cold
+tongue.
+
+
+13.--Lobster a la Mode Francaise.
+
+Pick out the meat of one boiled lobster; cut into small bits. Put four
+tablespoonfuls of white stock, two tablespoonfuls of cream, a little
+pounded mace, cayenne and salt into a stewpan. When hot, add the lobster
+and simmer for six minutes. Serve in shells. Cover with bread crumbs;
+place small bits of butter over, and brown.
+
+
+14.--Beet Salad.
+
+Slice and cut into fancy shapes cold boiled beets; heap them in a salad
+bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.
+
+
+15.--Puree of Dried Beans.
+
+Mash and soak 1 qt. of dried beans in lukewarm water over night. In the
+morning drain and cover with fresh cold water, boil an hour, drain
+again; just cover with fresh water; add quarter of a teaspoonful of
+cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil
+until soft. When done, take out the ham and press the vegetables,
+(onion, carrot and beans) through a sieve. Return them to the kettle,
+add a tablespoonful of butter and enough milk to make the required
+thickness. Season with salt and pepper. Let boil once and serve.
+
+
+16.--Sweetbread Salad.
+
+Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise
+dressing, pile on lettuce leaves, garnish with hard boiled egg.
+
+
+17.--Anchovy Canapes.
+
+Cut stale bread a third of an inch thick and cut out with a small round
+cutter, and fry a golden-brown in butter or lard; boil two eggs hard,
+bone and fillet the anchovies and curl two fillets on each piece of
+toast and fill up the centre with the white of the eggs chopped fine and
+the yellow rubbed through a sieve.
+
+
+18.--Beef Bubble and Squeak (ENGLISH).
+
+Fry thin slices of cold roast beef, taking care not to dry them up. Lay
+them on a flat dish and cover with fried greens. The greens are prepared
+from young cabbage, which should be boiled until tender, well drained
+and minced fine and placed until quite hot, in a frying-pan, with
+butter, a slice of onion and season with salt and pepper.
+
+
+19.--Planked Shad.
+
+Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is
+the best wood. Clean the fish, split it open and tack it to the plank
+with four good-sized tacks, skin side to the board. Dredge it with salt
+and pepper. Put the plank before the fire with the large end down. Then
+change and put the small end down; when done spread with butter and
+serve just as it is.
+
+
+20.--Cheese Timbales.
+
+Make a sauce with 2 tablespoonfuls each of butter and flour and half a
+cup each of thin cream, white stock and milk. Melt in this half a pound
+of grated cheese, add a dash of salt and paprika and pour over three
+whole eggs and the yolks of 4 beaten until a spoonful can be taken up.
+Turn into buttered timbale moulds and bake standing in a pan of hot
+water (the water should not boil), until the centres are firm. Serve hot
+with cream or tomato sauce.--Janet M. Hill, in "Boston Cooking School
+Magazine."
+
+
+21.--Angels on Horseback.
+
+Cut the required amount of bacon into little squares (large enough to
+roll an oyster in), sprinkle over each one some finely chopped parsley,
+lay on the oysters, season with pepper and lemon juice, roll up and
+fasten with a skewer and fry in butter until the bacon is cooked. Cut
+stale bread into squares and fry a golden-brown and lay on each slice an
+oyster. Serve very hot.
+
+
+22.--Asparagus Omelet.
+
+Boil a bunch of asparagus and when tender cut the green ends into very
+small pieces, mix them with four well-beaten eggs and add a little salt
+and pepper. Melt a piece of butter, about two ounces, in an omelet-pan,
+pour in the mixture, stir until it thickens, fold over and serve with
+clear brown gravy.
+
+
+23.--Beef Collops.
+
+Have two pounds of rump steak, cut thin, and divide it into pieces about
+3 inches long; beat these with the blade of a knife and dredge with
+flour. Put them in a frying-pan with a tablespoon of butter and let them
+fry for three minutes, then lay them in a small stewpan and pour over
+them the gravy, add a little more butter mixed smooth with a little
+flour, and a small onion chopped fine, a pickled walnut and 1
+teaspoonful of capers. _Simmer_ for ten minutes and serve in a covered
+dish.
+
+
+24.--Fried Bananas.
+
+Cut lengthwise 3 bananas, roll them in flour and fry in butter until a
+light-brown. Serve with cold duck.
+
+
+25.--Philadelphia Relish.
+
+Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely
+chopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful of mustard
+seed, 1/2 a teaspoonful of salt, 1/4 of a cup of brown sugar, and 1/4 of
+a cup of vinegar.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+26.--Beignets Souffles.
+
+Boil 3 ozs. of butter in 1/2 a pint of water and add flour enough to
+make the mixture stiff enough to leave the sides of the pan, then add
+the yolks of three eggs and beat the mixture well. When cold, add the
+whites of the eggs, beaten to a stiff froth, with one dessertspoonful of
+sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at
+once. Grated cheese and cayenne pepper may be substituted for the sugar
+and vanilla.
+
+
+27.--Waldorf Salad.
+
+Chop equal quantities of celery and apples, quite fine. Serve on lettuce
+leaves, with French dressing.
+
+
+28.--Beef Rissoles.
+
+Mince a pound of cold beef fine and mix with this three-quarters of a
+pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful
+of minced lemon peel. Make all into a thick paste with one or two eggs,
+form into balls and fry a golden-brown. Garnish with parsley and serve a
+brown sauce with them.
+
+
+29.--Potatoes Cooked in Stock.
+
+Pare and slice six large potatoes, put in a saucepan, cover with stock,
+season, cook until potatoes are tender, add tablespoon butter and the
+same of chopped parsley. Stir carefully and serve with cold meat.
+
+
+30.--Spanish Rice.
+
+Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter
+until lightly browned. Stir into it two large toasted tomatoes and a
+tablespoonful of grated cheese. Season with pepper and salt. Serve very
+hot.
+
+
+31.--Clam Chowder.
+
+Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in
+an iron pot. When the fat is fried out, take the brittle out, put into
+the fat 2 slices of onion, then a layer of sliced potatoes, then a layer
+of chopped clams, sprinkle well with salt and pepper, then a layer of
+onion, then the bits of fried pork, cut into small pieces, add a layer
+of broken crackers. Do this until all is used. Then add the clam liquor
+and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just
+before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1
+qt. clams.
+
+
+
+
+JUNE.
+
+
+1.--Stuffed Fillets of Flounders.
+
+Take fillets from a flounder weighing 2-1/2 lbs., season with salt and
+pepper, and a few drops of onion juice, if desired. Spread on one half
+of each fillet a tablespoonful of mashed potato (about 1 cup should be
+prepared) mixed with the beaten yolk of an egg, and seasoned with 1
+tablespoonful of butter, 1/4 of a teaspoonful of salt and a dash of
+pepper. Fold the other half of each fillet over the potato, cover with
+crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water,
+and again cover with crumbs and fry in deep fat. Drain on soft paper,
+then insert a short piece of macaroni in the pointed end of each fillet
+and cover this with a paper frill. Garnish and serve with tomato
+sauce.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+2.--Mutton Stew with Canned Peas.
+
+Cut a breast of mutton into small pieces; dredge with flour and saute to
+a golden brown in drippings or the fat of salt pork; cover with boiling
+water and let simmer until tender, seasoning with salt and pepper during
+the latter part of the cooking. Take out the meat, skim off the fat and
+add one can of peas drained, reheated in boiling water, and drained
+again; add more seasoning, if needed, and pour over the mutton on the
+serving-dish.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+3.--Potato Souffle.
+
+Bake 4 large potatoes; when soft scoop out the inside and rub through a
+fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
+the yolks of three eggs, one by one, beating well together with a wooden
+spoon. Beat the whites of the eggs and a pinch of salt in another dish,
+mix all together carefully, and bake in a well-greased tin, in a hot
+oven until it rises well, and is a pale brown in color. The tin should
+be only 1/2 full. If it is desired for a dessert add 15 drops of
+vanilla, and sugar to taste.
+
+
+4.--Stewed Kidney with Macaroni.
+
+Take 3 kidneys, skin them, remove the fat and cut into thin slices,
+season with salt, cayenne, and minced herbs; fry on both sides in
+butter, then stew in 1/2 a pt. of gravy flavored with tomatoes. Turn in
+a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some
+Parmesan cheese over the top and brown.
+
+
+5.--Hot Ham Sandwiches.
+
+Spread bread cut for sandwiches with chopped ham, season with a little
+made mustard and press together in pairs. Beat an egg, add 1/2 a cup of
+rich milk, and in the mixture soak the sandwiches a few moments. Heat a
+tablespoonful of butter, and in this brown the sandwiches, first on one
+side and then on the other. Drain on soft paper and serve at
+once.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+6.--Friars' Eggs.
+
+Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
+a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful
+made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1
+raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with
+this mixture. Fry in hot fat until brown, drain, and serve hot or cold
+on a bed of parsley.
+
+
+7.--Lobster in a Chafing Dish.
+
+Cut a small boiled lobster into small pieces, pour over them four
+tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2
+tablespoonfuls of butter in the chafing dish, add the lobster and serve
+hot.
+
+
+8.--Asparagus a l'Indienne.
+
+Make a curry sauce as in curried macaroni, and heat in it a cup of
+asparagus tips. Serve with sippets of toast.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+9.--Chicken Short-cake.
+
+Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
+half cup of butter, add 1 cup of sweet milk. Bake quickly. Have prepared
+nice pieces of cold chicken, heat with gravy or a little soup stock,
+season well. Add some chopped parsley, pour over the short-cake and
+serve at once.
+
+
+10.--Newport Tea Cakes.
+
+Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
+yolks of three eggs until very light, add 1 pt. of milk and stir into
+the dry ingredients. Then beat the whites of three eggs, beaten dry.
+Bake in small buttered tins in a very hot oven.--Janet M. Hill, in
+"Boston Cooking School Magazine."
+
+
+11.--Veal and Tomato Salad.
+
+Take thick slices of cold veal and remove all the fat. Cut into dice,
+chop up tomatoes in the same sized pieces. Mix well and cover with
+mayonnaise.
+
+
+12.--Fried Lobster.
+
+Take the meat out of a boiled lobster in large pieces. Dip each piece in
+egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar
+sauce.
+
+
+13.--Crab Salad.
+
+Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
+a round platter. Put the crab meat in the centre, cover with mayonnaise
+dressing.
+
+
+14.--Tongue Toast.
+
+Mince cold boiled tongue fine; mix it well with cream and to every 1/2
+pint of the mixture allow the well-beaten yolks of 2 eggs; place over
+the fire and let it simmer a few minutes. Serve on hot buttered toast.
+
+
+15.--Spanish Potatoes.
+
+Take two cups of mashed potato, form into balls, dip them into beaten
+egg, then into bread crumbs; fry in deep fat, stick a piece of the green
+stem of parsley into each one.
+
+
+16.--Fried Corn-Meal Gems.
+
+Pour 1 pt. of _boiling_ water on 1 pt. of corn-meal, add 1 teaspoonful
+of salt and 1 heaping tablespoonful of sugar. Beat well and set away
+until morning in a cool place. When ready to use add 2 well-beaten eggs
+and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.
+Cook ten minutes.
+
+
+17.--Scotch Eggs.
+
+Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
+the following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful
+of milk together until a smooth paste. Add 1 cupful of cooked lean ham
+chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover
+the hard boiled eggs with it. Fry in a frying basket in boiling lard for
+a minute.
+
+
+18.--Curried Lobster.
+
+Into a saucepan put the meat from a boiled lobster (broken into small
+pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and half
+a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful
+of flour and 1 oz. of butter; add this to the lobster and _simmer_ for
+1/2 hour. After it is done add a squeeze of lemon juice and a little
+salt. Serve hot.
+
+
+19.--Parmesan Fritters.
+
+Boil together 1/4 of a cup of water and 2 ozs. of butter, then shake in
+2 ozs. of flour, stirring all the time; it must be well cooked. Add 2
+ozs. of grated Parmesan cheese, salt and cayenne, stir well and mix in
+by degrees 2 well-beaten eggs. Drop this mixture by the spoonful into
+hot boiling fat and fry a golden brown and serve at once.
+
+
+20.--Walnut Salad, No. 2.
+
+Crack 1/2 a pound of English walnuts very carefully, to keep them in
+halves, make little balls of cream cheese and put half a walnut on each
+side (like the cream walnut candy) lay them on lettuce leaves, pour a
+French dressing over and serve with hot toasted crackers.
+
+
+21.--Benton Beef.
+
+Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made
+mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over
+slices of hot roast or broiled beef.
+
+
+22.--Rice Border with Creamed Fish.
+
+Put one cupful of rice on to boil in 3 cupfuls of water. When it has
+been boiling for half an hour, add 2 tablespoonfuls of butter and a
+teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a
+spoon and add 2 well-beaten eggs, and stir for 5 minutes. Butter a
+border mould and fill with the rice. Put in the oven for a few minutes.
+Turn out on a hot dish and fill the centre with creamed fish.
+
+
+23.--Wigs.
+
+A lb. of flour, 1/4 of a lb. of butter, 2 ozs. of sugar, 3 eggs, 1/2 a
+pint of milk, 1/2 a gill of yeast. Melt the butter and sugar in the milk
+and mix several hours before baking. Bake in muffin rings.
+
+
+24.--Orange Marmalade Sandwiches.
+
+Spread orange marmalade on buttered bread. Put four slices on top of
+each other. Put under a weight and when well pressed trim off the crusts
+and cut down in thin slices so they will look like jelly cake.
+
+
+25.--Fish Salad.
+
+Take cold baked or boiled fish. Pick into small pieces. Cover with
+mayonnaise dressing. Garnish with sliced cucumber and serve.
+
+
+26.--Creme de Fromage.
+
+Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
+cream, a little cayenne and salt. Mix into a smooth cream and spread on
+rounds of thin puff paste; double it over, press the edges well
+together, dip them in egg and chopped vermicelli; fry in boiling fat.
+Serve very hot.
+
+
+27.--Cauliflower au Gratin.
+
+Boil a cauliflower, drain well and put it on a round platter. Make the
+sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk,
+and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt
+to taste. Press the cauliflower together, pour the sauce over, sprinkle
+a little more cheese on top and put into the oven to brown.
+
+
+28.--Franklin Eggs.
+
+Take out the yolks from four hard boiled eggs. Pass them and 8 olives
+and 4 red chillies through a wire sieve; add a little salt. Put this
+paste back into the whites of the eggs which have been cut lengthwise.
+Serve on fried bread; hot or cold.
+
+
+29.--Savory Tomatoes.
+
+Take three large tomatoes and cut them in halves, take out the insides
+and mix thoroughly with two tablespoonfuls of bread crumbs, 1
+tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful of
+sugar, salt and cayenne to taste. Fill the tomatoes with this and on top
+of each piece put a thin slice of bacon. Put into the oven to cook and
+when the bacon is done, serve each one on a thin slice of toast.
+
+
+30.--Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful of
+sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4
+of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;
+cream the butter and sugar, add the well-beaten eggs, the milk, flour,
+rhubarb and baking powder. Half fill well-greased cups and steam 1/2 an
+hour.
+
+SAUCE.--Cream together 1/2 a cup each of butter and powdered sugar, then
+add by degrees one beaten egg, beating until perfectly smooth. The last
+thing before serving stir in 3 tablespoonfuls of boiling water.--"Table
+Talk," Phila.
+
+
+
+
+JULY.
+
+
+1.--Cherry Salad.
+
+Take large ripe cherries, stone them and lay them on young lettuce
+leaves. Sprinkle over them finely chopped blanched nuts, almonds or
+English walnuts. For the dressing use 2 tablespoonfuls each of lemon and
+orange juice.
+
+
+2.--Italian Asparagus.
+
+Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
+in a baking dish, sprinkle over grated cheese, then another layer of
+asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls
+of melted butter, a little onion juice. Cover with a layer of fine dried
+bread crumbs. Bake a light brown.
+
+
+3.--Cherry Fritters.
+
+Remove the stems and stones from some ripe cherries. Roll each one in
+the white of an egg, beaten with a tablespoonful of water; then in
+chopped blanched almonds; dip them one by one in a thick fritter batter,
+arrange in a frying basket and plunge into very hot fat. When brown,
+remove, drain on blotting paper and serve on a folded napkin.--"Table
+Talk," Phila.
+
+
+4.--Tomato Ice Salad.
+
+Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes,
+1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of
+sugar, salt and pepper to taste. Cook all together until the onion is
+tender. Then strain through a fine sieve to remove all the seeds. Let it
+cool, then pour into a mould and freeze. Serve on lettuce leaves, with
+mayonnaise dressing.
+
+
+5.--Calf's Brains on Toast.
+
+Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills
+of cream, salt and cayenne. Serve on fried toast with fried bread crumbs
+on top of each.
+
+
+6.--Ham and Asparagus.
+
+Take equal quantities of cooked asparagus, cut into bits, and cold
+cooked ham cut into small cubes. For each cup of material make a sauce
+of 2 tablespoonfuls each of butter and flour, a cup of the liquid in
+which the asparagus was cooked, a teaspoonful of lemon juice with salt
+and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn
+into small buttered cups, cover the tops with buttered cracker crumbs
+and bake in the oven until a golden brown.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+7.--Strawberry Jelly.
+
+Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add
+1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain
+out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add
+this syrup to the hot gelatine. Strain through a flannel bag and mould
+in a porcelain dish. Serve with whipped cream.--From "Good
+Housekeeping."
+
+
+8.--Spring Salad.
+
+Arrange lettuce leaves on a round platter, pile neatly in the centre a
+dozen red radishes sliced thin with the red peel left on. Around these
+a row of sliced hard boiled eggs, then a row of sliced cold boiled
+beets; pour a French dressing over all.
+
+
+9.--Normandy Shrimps.
+
+Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when
+melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk. Stir
+until smooth, then add the shrimps. When boiling hot pour over toast and
+serve.
+
+
+10.--Sardine Sandwiches.
+
+Take half a box of sardines, remove the bones and skin, mash to a paste,
+spread on buttered bread. Squeeze a little lemon juice on each. Put two
+together and serve with dressed lettuce.
+
+
+11.--Shredded Wheat Biscuit and Apples.
+
+Wash, pare and cook in three cups of water, 6 apples, until tender. Dip
+the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and
+shape into 6 cups. When the apples are tender remove to a colander to
+drain, then put one in each of the shredded wheat cups. Add to the
+water in which the apples were cooked 1 cup of sugar and 1/4 box of pink
+gelatine which has previously been soaked in 1/4 cup of cold water, and
+the grated rind and juice of a lemon; let cook until reduced one third.
+Turn this mixture over the apples until the cups are filled. When cold
+turn out and serve with cream.
+
+
+12.--Guava and Cheese Sandwiches.
+
+Butter twelve slices of bread; spread six of them with guava jelly and
+the other six with cream cheese. Put a guava and a cream cheese
+together. Press them and trim the edges.
+
+
+13.--Veal Loaf.
+
+Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4
+soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt,
+1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a
+loaf, and bake without water. Quick heat at first. A little grated lemon
+peel is an improvement.
+
+
+14.--Fig Sandwiches.
+
+Cook twelve figs in as little water as possible. When tender drain dry.
+Chop the figs fine, spread on slices of buttered bread. Put two
+together. Press them and trim.
+
+
+15.--Fried Green Tomatoes.
+
+Slice green tomatoes in thin slices, roll in flour. Heat and butter the
+griddle, fry the slices on it and when cooked sprinkle with powdered
+sugar. Serve with fish.
+
+
+16.--Okra and Corn Fricassee.
+
+In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When
+smoking turn in 1 pt. of sliced okra and stir occasionally until it
+begins to color. Add three cupfuls of sliced raw corn and when it is
+lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful
+of flour, stir until it is absorbed, then add 2/3 of a cupful of milk
+and stir occasionally for 15 minutes, seasoning to taste.--From "Table
+Talk," Phila.
+
+
+17.--Boiled Cucumber Salad.
+
+For those who cannot eat raw cucumbers a very nice salad is made by
+peeling and then boiling until tender, the cucumbers. When icy cold
+slice thin, lay the slices on lettuce leaves and pour a mayonnaise
+dressing over. Garnish with a few round, red radishes.
+
+
+18.--Frozen Pudding.
+
+A quart of milk, 1 tablespoonful gelatine dissolved in a little of the
+milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a
+lb. of English walnuts and a lb. of figs; make a custard of the milk and
+eggs and the gelatine, strain into a bowl and freeze. Vanilla may be
+used instead of wine.
+
+
+19.--Lobster Salad.
+
+Pick the meat from a boiled lobster, break up into small pieces, mix
+with a French dressing, pile neatly on lettuce leaves, and cover over
+with mayonnaise dressing.
+
+
+20.--Strawberry Puffs.
+
+Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a
+little salt. Make into a soft dough with milk, about 1 cupful. Put a
+spoonful of the dough into well-greased cups, then a spoonful of
+strawberries, then another of dough. Steam for 20 minutes. Turn out
+onto a platter and serve with strawberry sauce.
+
+SAUCE.--Cream 2 tablespoonfuls of butter, add gradually 1 cupful of
+powdered sugar and a little lemon juice. Beat in as many crushed berries
+as the mixture will hold and serve cold or melt over hot water and serve
+hot.--From "Good Housekeeping."
+
+
+21.--Mushroom Toasts.
+
+Fry rounds of bread crisp, and cover with the following: Mince 12 large
+mushrooms fine, add pepper and salt, 1/2 a gill of cream and stew until
+tender. When cooked heap the mushrooms high on the rounds of toast;
+sprinkle Parmesan cheese over each, brown and serve very hot.
+
+
+22.--Dutch Sauce and Cold Meat.
+
+Beat up the white of an egg, with salt and pepper, a spoonful of chopped
+parsley, a small onion and a teaspoonful of olive oil. Beat well and add
+a spoonful of tarragon vinegar. Serve with cold meat.
+
+
+23.--Cream of Chicken Sandwiches.
+
+Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve
+a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a
+pt. of cream to a stiff froth. Add the liquid gelatine to the chicken;
+season with salt and a teaspoonful of grated horse radish (if liked).
+Stir until it begins to thicken, add the whipped cream a little at a
+time, and stand away until very cold. Cut bread into fancy slices and
+spread with the mixture.
+
+
+24.--Cauliflower with Cheese.
+
+Boil a cauliflower whole, pour a white sauce over it. Cover this with
+grated cheese, and place in the oven and brown.
+
+
+25.--Cucumber and Lobster Salad.
+
+Cut a slice off the cucumbers lengthwise, scoop them out, fill with
+boiled lobster meat. Arrange the lobster claws across the top. Ornament
+with mayonnaise dressing.
+
+
+26.--Horseshoe Cakes.
+
+Beat together very light 3/4 of a lb. of sugar and the same of butter,
+add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and
+flour together, and lay in on the bread board. Take a small spoonful of
+the mixture and roll it with a broad-blade knife in the flour and sugar.
+When rolled to the right length lay on tin sheet in the form of a
+horseshoe and bake.
+
+
+27.--Lettuce Sandwiches.
+
+Wash and dry the young and tender leaves of a head of lettuce. Butter
+slices of graham bread, spread with a thick layer of mayonnaise
+dressing, lay lettuce leaves between two slices.
+
+
+28--Sally Lunn.
+
+Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
+well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of
+cold water. Pour gradually on the flour and beat into a smooth batter;
+then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter
+baking pans and pour half full. Let it rise for 2 hours in a warm place.
+Bake 1/2 an hour.
+
+
+29.--Lobster Fritanella.
+
+Take half a loaf of stale bread, crumb, and soak in cold water. When
+soaked, squeeze dry in a cloth. Chop a very little onion fine, add two
+tablespoonfuls of butter; stir together over the fire until a good
+brown; add the bread; stir well; put into this the chopped meat of a
+large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of
+two eggs; stir hard, and then turn out to cool. When quite cold, form
+into rolls with a little flour; egg and bread-crumb them and fry.
+
+
+30.--Frenchman's Pie.
+
+Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping
+machine twice, put it in a mortar with cayenne pepper, salt, nutmeg,
+mace and black pepper to taste. Line a china mould with very thin slices
+of fat bacon, then put a layer of cooked veal or chicken, cut in very
+thin slices, next a layer of the pounded liver, and so on until the
+mould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs.
+of gelatine has been melted. Bake in a moderate oven for two hours. When
+quite cold, turn out on a platter.
+
+
+31.--Scalloped Corn.
+
+Cut corn from the cob, spread a layer in a baking dish, season, put on a
+layer of sliced tomatoes, season, and so on with alternate layers until
+the dish is nearly full; then fill the dish with rich milk in which
+dissolve a little soda and bake an hour.
+
+
+
+
+AUGUST.
+
+
+1.--Mock Crabs.
+
+Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of
+butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls
+of flour, and when blended with the butter, stir in 3/4 of a cup of
+milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls
+of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a
+teaspoonful of paprika, and a few grains of cayenne. When again boiling,
+set over hot water and stir in 1 beaten egg. Serve on thin
+crackers.--Janet M. Hill, in "Boston Cooking School Magazine."
+
+
+2.--Rice Waffles.
+
+Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold
+milk, add an egg, a little salt, and flour enough to make a thin batter.
+Bake in waffle irons well buttered.
+
+
+3.--Chicola.
+
+Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
+of one egg, well beaten. Cut the outside of a green pepper into small
+pieces. Stir all well together, bake 1/2 an hour, or until brown.
+
+
+4.--Buttered Shrimps.
+
+Shell some shrimps and put them in a saucepan with a little butter, a
+seasoning of salt and pepper and stir over the fire until hot. Fry some
+thin pieces of bread in butter or lard. Drain, place them on a hot
+platter, pile the buttered shrimps on top and serve.
+
+
+5.--Lobster Sandwiches.
+
+Pick fine the meat of a boiled lobster, mix well with mayonnaise
+dressing. Butter slices of white bread. Lay a small lettuce leaf on each
+and the lobster on that; put a slice of plain bread and butter on top;
+press together; trim off the crust.
+
+
+6.--Potato Border with Meat Filling.
+
+Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
+pepper and 2 well-beaten eggs. Butter a border mould and pack the
+potato in it. Let this stand for fifteen minutes, then turn out on a
+dish and brush over with a well-beaten egg. Brown in the oven and fill
+with any kind of meat cut into blocks and seasoned well; cook in either
+a white or brown sauce.
+
+
+7.--Cold Slaw.
+
+Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar
+on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or
+milk, a tablespoonful of butter. Pour the boiling vinegar on to these.
+Stir over the fire until boiling hot, add salt and pepper and pour over
+the cabbage. Serve cold.
+
+
+8.--Cucumber Salad.
+
+Peal and slice 3 cucumbers; leave them in ice water until wanted, then
+cover with French dressing.
+
+
+9.--Corn Pudding.
+
+One pint of uncooked green corn either grated or cut from the cob, 2
+tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
+of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of
+pepper. Bake in a moderate oven until firm in the centre.
+
+
+10.--Savory Trifles.
+
+Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
+a gill of cream; season with salt and pepper. Serve on slices of fried
+bread.
+
+
+11.--Corn Chowder.
+
+Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into
+small pieces. Fry the bacon and onion until a light brown. Into a
+saucepan put the potatoes, 1 qt. of grated corn, the bacon and
+seasoning. Put these in, in layers, potatoes, bacon, corn, and continue
+in that way until all is used. Now add 1/2 a pint of boiling water and
+let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1
+tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water
+crackers. The last thing add the beaten yolk of an egg and serve at
+once.
+
+
+12.--Cauliflower Salad.
+
+Save part of a boiled cauliflower and cover with mayonnaise, arrange on
+lettuce leaves and serve.
+
+
+13.--Corn Omelet.
+
+Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
+sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
+Beat the whites and stir in the last thing, put bits of butter on top
+and bake a rich brown.
+
+
+14.--Pea-pod Soup.
+
+Wash the peas before shelling, and save the pods. Cover the pods with as
+little water as will cover them, let boil until tender, strain all and
+press through a colander. Add to this (water and pods) a pint of milk
+and a thickening of 2 tablespoonfuls of flour and 2 of butter, a
+teaspoonful of sugar, salt and pepper to taste. Stir and cook until
+thickened. Serve with croutons.
+
+
+15.--Salade a la Russe.
+
+A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
+a boiled beet, four olives, four anchovies, yolks of two eggs, a
+tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one
+teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip
+salad oil slowly over them and beat to a cream; add the vinegars, pepper
+and salt. Cut the vegetables into small dice and pour the dressing over.
+
+
+16.--Shrewsbury Cakes.
+
+Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
+add a little rose water, and 3 eggs beaten light and mix well with the
+flour; then pour into it as much melted butter as will make it a good
+thickness to roll out. Mould it well, roll thin and cut it into shapes.
+Bake on tin sheets.
+
+
+17.--Potato Salad.
+
+Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
+add half a pint of finely chopped small onions, a tablespoonful of
+finely chopped parsley, a teaspoonful each of salt and pepper. Mix a
+teacupful of chicken broth, four tablespoonfuls each of oil and vinegar,
+and toss up lightly with the potatoes, so as to break them as little as
+possible. Serve on lettuce leaves and garnish with slices of beets cut
+in shapes or hard boiled eggs sliced.
+
+
+18.--Fricadelles.
+
+Chop fine some cold cooked beef and a slice of onion; season with salt
+and pepper, a little lemon juice and parsley, add 1/4 as much boiled
+rice or bread crumbs as there is meat; add 1 beaten egg and sufficient
+water to make a paste. Form into balls and fry in deep fat.
+
+
+19.--Eggs Stuffed with Sardines.
+
+Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_
+of eggs, a little chopped parsley, salt, pepper and a tablespoonful of
+butter, rub all to a paste and fill in the cavities of the white of
+eggs. Garnish with watercress. Serve cold.
+
+
+20.--Ham Sandwich.
+
+Toast saltine biscuit, butter and spread with potted ham. Put two
+together, serve hot.
+
+
+21.--Laplander Cakes.
+
+One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
+butter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_
+hot before filling.
+
+
+22.--Ham Canapes.
+
+Cut six slices of bread and toast to a golden brown. Put them on a
+platter. Cover each piece with a slice of lean cooked ham, spread a
+little mustard over it, then chopped parsley and fine bread crumbs, and
+a little Parmesan cheese. Place in a hot oven for ten minutes and serve.
+
+
+23.--Veal Rissoles.
+
+Mince a few slices of cold veal fine and the same quantity of ham or
+bacon; add one tablespoonful of minced parsley and one of herbs, a very
+little nutmeg, cayenne and salt. Mix into a paste with a well-beaten
+egg. Form into balls, egg and bread crumb them and fry in hot fat.
+
+
+24.--Savory Toast.
+
+Take the yolk of an egg and beat it well, pour into it stirring all the
+time a dessert spoonful of Worcestershire sauce, a teaspoonful of
+anchovy sauce, a piece of butter the size of a walnut, a large
+tablespoonful of finely minced meat (fowl is better) a dash of red
+pepper, salt and black pepper to taste and a dash of nutmeg. Mix all
+well together until it becomes a paste. Spread it on slices of toast,
+place it in the oven a few minutes and serve hot.
+
+
+25.--Scalloped Tongue.
+
+Take the ends and poorer parts of a boiled tongue, chop quite fine, add
+a little parsley, a little seasoning of salt and cayenne. Butter a
+baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
+the dish in this way. When nearly full pour over the whole 1/2 a cup of
+stock. Then finish with a layer of bread crumbs and bits of butter.
+Brown in the oven.
+
+
+26.--Egg Sandwiches.
+
+Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
+add salt and a tablespoonful of cream or milk, rub to a paste, spread on
+the bread, put two slices together, trim neatly and serve with lettuce
+salad.
+
+
+27.--Corn-meal Puffs.
+
+Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir
+in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2
+cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in
+cups in a quick oven.
+
+
+28.--Potted Chicken.
+
+Take the good meat from a cold roast or boiled chicken and to every lb.
+allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a
+small grated nutmeg; salt and pepper to taste. Cut the meat in small
+pieces, pound it well with the butter, sprinkle in the spices gradually
+and keep pounding until reduced to a paste. Put it into small jars and
+cover with clarified butter and seal tight.
+
+
+29.--Chocolate Cream.
+
+Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
+grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these
+well and pour them into a pitcher set in a saucepan of boiling water;
+stir one way carefully but do not let boil or it will curdle. Strain the
+cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2
+a pt. of well whipped cream. Pour into a mould and set on ice until
+ready to use.
+
+
+30.--Spanish Buns.
+
+1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a
+teacup of cream or milk, warmed sufficiently to melt the butter, a
+tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
+and bake.
+
+
+31.--Chicken Salad.
+
+Cut very fine the good parts of a cold boiled chicken; chop up celery in
+the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for
+an hour or two with a French dressing poured over it. When it is well
+soaked up, cover with a mayonnaise dressing and garnish with celery
+tops. Serve on lettuce leaves.
+
+
+
+
+SEPTEMBER.
+
+
+1.--Banana Croquettes.
+
+Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
+put on ice to harden. Fry carefully in a frying basket in deep hot fat.
+Serve with hot or cold chicken.
+
+
+2.--Celery au Gratin.
+
+Cook until tender a large bunch of celery cut into one inch lengths.
+Drain, return to the saucepan and cover with a cupful of white sauce.
+Season with salt and pepper and chopped parsley. When cold butter a
+baking dish and cover the bottom with crumbs. When the celery is cold
+add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake
+1/2 an hour.
+
+
+3.--Boiled Partridge with Celery Sauce.
+
+Dress the partridge as for roasting, make a stuffing with 1/2 cup of
+bread crumbs, 1/2 cup of chopped celery seasoned with a little butter
+and celery salt. Cover with boiling water, cook until tender. Make a
+sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
+bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.
+Let this boil up once.
+
+
+4.--Rice and Apples.
+
+Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
+rinse with cold water. Return to a saucepan and cover with fresh water,
+add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop
+fine 6 apples, add them to the rice and cook until done. Serve as a
+border for hot or cold slices of pork.
+
+
+5.--Moulded Chopped Meat.
+
+Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of
+gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet a
+mould and lay the slices of egg in the bottom and on the sides, then put
+in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of
+boiling water. When dissolved add this to the gelatine, stir well and
+pour over the meat.
+
+
+6.--Curry Sandwiches.
+
+Make a paste with four hard boiled eggs, a tablespoonful of stock and a
+teaspoonful of curry powder. Spread on slices of buttered bread. Put two
+together and serve.
+
+
+7.--Pickled Salmon.
+
+After the fish has been boiled and drained add the following sauce: Take
+equal quantities of water in which the fish was boiled and vinegar. Add
+a few pepper corns, a little mace, a very little allspice; boil for a
+few minutes and pour over the fish.
+
+
+8.--Boston Cookies.
+
+Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well
+beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls of
+hot water. Sift together 3-1/4 cups of flour, half a teaspoonful of salt
+and 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then
+1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 a
+cup of chopped and seeded raisins. Put in the rest of the flour and
+beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake
+in a moderate oven.--From "Good Housekeeping."
+
+
+9.--Maple Sugar Sandwiches.
+
+Cut and butter slices of white bread, scrape maple sugar and spread
+thickly on the bread. Cut with a maple leaf cutter and serve with hot
+coffee.
+
+
+10.--Stuffed Egg Plant.
+
+Cut off the top and scoop out the inside; lay the shell in salt and
+water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water
+and put through the colander. Then mix it with 1/2 a teacup of bread
+crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe
+dry the inside of the shell and put the mixture in. Bake 20 minutes and
+sprinkle top with bread crumbs and butter.
+
+
+11.--Corn Fritters.
+
+Grate the corn; allow an egg and a tablespoonful of cream for every
+cupful. Beat the eggs well; add the corn by degrees, beating very hard,
+salt to taste; put in a tablespoonful of melted butter to every pint of
+corn; stir in the milk, thicken with just enough flour to hold together,
+say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
+lamb or pork chops.
+
+
+12.--Jellied Veal.
+
+Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
+it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced
+onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a
+teaspoonful of ground allspice. Let it simmer for an hour longer. Take
+out the meat, remove all the bones and pick the meat into small pieces.
+Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.
+Turn over the meat and stand away for 12 hours or more to harden.
+
+
+13.--Coburg Puddings.
+
+Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of
+sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When
+all are well mixed turn into small cups, previously well buttered, and
+bake 3/4 of an hour. Only fill the cups half full, as it rises very
+light. Turn out on a dish and serve with wine sauce.
+
+
+14.--Maple Sugar Tea Biscuit.
+
+Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
+teaspoonfuls of baking powder. Work into these ingredients 2
+tablespoonfuls of butter and then mix to a dough with milk or milk and
+water. Cut the dough until light and spongy, then pat out into a
+rectangular sheet with the rolling-pin; spread with maple sugar and roll
+up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan
+and serve hot with butter.
+
+
+15.--Tomato Salad.
+
+Scoop out the centres of 6 tomatoes, fill with chopped watercress and
+the inside of the tomato and pour a French dressing on. Serve on lettuce
+leaves.
+
+
+16.--Tongue Squares.
+
+Fry squares of bread, sprinkle grated Parmesan cheese on them, season
+highly with pepper and salt. Pile grated tongue in a pyramid on each
+square. Serve either hot or cold.
+
+
+17.--Cheese Straws.
+
+Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
+flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.
+Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.
+Lay on a buttered tin and bake brown.
+
+
+18.--Cinnamon Wafers.
+
+One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
+milk or, better, sour milk with a teaspoonful of soda dissolved in it.
+Spread with a spoon thin on tin sheets either in small cakes or one
+large one, which can be cut after baking. When half baked, draw to the
+front of the oven and sift granulated sugar mixed with cinnamon over
+them.
+
+
+19.--A Pretty Salad.
+
+Boil six young beets, and when cooked, scoop out the centres and fill
+with asparagus tips which have been soaked in French dressing. Make a
+mayonnaise dressing, spread it evenly on a round dish, sink the beets
+into it, and garnish with young lettuce leaves.
+
+
+20.--Gatineau Trout (BAKED).
+
+Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
+pepper. Have the fish carefully dried and cleaned, put in the stuffing
+and sew it up. Bake 20 minutes to half an hour. Baste well with
+drippings and serve with a garnish of parsley.
+
+
+21.--Southern Corn Pone.
+
+Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on
+enough cold water to make a mixture that will squeeze easily through the
+fingers. Work to a soft dough. Mould into oblong cakes an inch thick at
+the ends, and a little thicker in the centre. Slap them down on the pan
+and press them a little to show the marks of the fingers. Bake in a hot
+oven 20 minutes.
+
+
+22.--Valentia Rice.
+
+Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
+burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until
+done. Take two cups of rice, wash and put into a saucepan, pour the
+mixture over, and add as much water as will boil the rice well; then
+add two seeded green peppers, cut in quarters, salt to taste and boil
+until rice is soft. Take out the ends of the peppers. Serve with cold
+meat.
+
+
+23.--Stewed Black Fish.
+
+Take a four-pound fish; throw a little salt over it to harden it, and
+let it stand an hour. Score and brown it upon a buttered gridiron. Lay
+it upon a strainer with some fresh mushrooms, a white onion sliced, a
+sprig of parsley, a few pepper corns, four cloves, a little mace, a
+pinch of cayenne, the juice and grated rind of a lemon, a pint of
+claret, and one of water. Cover the kettle well, simmer slowly, and when
+done, lift the fish gently and strain the sauce over it, laying the
+mushrooms around it.
+
+
+24.--Alpine Eggs.
+
+Butter a shallow tin and line it with thin slices of cheese, break over
+this five eggs, being careful not to break the yolks, and season with
+salt and pepper. Grate a little cheese and chop fine a few sprigs of
+parsley, mix and sprinkle over the top, put a few bits of butter over
+it and bake in a quick oven ten minutes.
+
+
+25.--Blanquette of Chicken.
+
+One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a
+cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub
+the butter and flour smooth and put into a frying pan. Add the stock,
+milk and season with salt and pepper, stir until it boils; then add the
+chicken and stand over a moderate fire until hot. Take it from the fire
+and add the well-beaten yolks; do not let it boil after the eggs are
+added. Serve at once.
+
+
+26.--Chestnut Soup.
+
+Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
+rub off the inner skin and cook until tender in good stock, drain and
+rub them through a fine sieve. Add more stock and season with mace,
+cayenne and salt, and stir until it boils, then add 1/4 of a pint of
+cream. Serve at once.
+
+
+27.--Eels with Tartare Sauce.
+
+Cut the eels into four-inch pieces. Let them stand in boiling water for
+5 minutes, drain, season, dip in egg and bread crumbs and fry in hot
+fat. Serve with tartare sauce.
+
+
+28.--Lunch Sandwiches.
+
+Butter slightly, slices of white bread. Chop fine four stalks of celery,
+and the same quantity of cold meat. Make a mayonnaise dressing, stir it
+into the meat and celery, spread on the bread; put a plain slice of
+bread and butter on top.
+
+
+29.--Bread Dumplings.
+
+Soak stale bread in cold water for 15 minutes, then squeeze as dry as
+possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2
+tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and the
+same of sugar and sufficient flour to make of such consistence that the
+mixture will not fall apart when a small spoonful is dropped into
+boiling water. Have the water slightly salted and boiling hard. Test a
+spoonful of the mixture. When of the right consistency drop a number of
+spoonfuls at a time into the water and cook for 5 minutes. Lift out with
+a skimmer and arrange in a dish, keeping them hot over water until all
+are done.--"Table Talk," Phila.
+
+
+30.--Chopped Ham and Egg.
+
+Chop fine cold cooked ham. Toast and butter some slices of bread, spread
+the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4
+eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls
+of butter in a saucepan, pour in the beaten eggs and stir over the fire
+until thick but do not let it boil. Pour the eggs over the ham and
+serve.
+
+
+
+
+OCTOBER.
+
+
+1.--Potato Croquettes.
+
+Four mashed potatoes, season highly with pepper and salt, butter and
+chopped parsley. Beat very well. Roll into balls, egg and bread crumb
+them and fry in boiling lard.
+
+
+2.--Brown Apple Sauce for Cold Pork.
+
+Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered
+apples. Simmer gently, until tender; beat to a pulp, season with cayenne
+and serve with cold roast pork.
+
+
+3.--Cod Cutlets.
+
+Make the following sauce and simmer the fish cutlets in it. One cupful
+of stock, pepper, salt, parsley, onion, a little lemon juice and a glass
+of sherry. Thicken with browned flour. Heat the cutlets slowly, do not
+let them boil.
+
+
+4.--Crumb Griddle Cakes.
+
+Put a large cup of bread crumbs to soak in a qt. of sour milk over
+night; in the morning rub through a sieve. Add the yolks of 4 eggs, well
+beaten, 2 teaspoonfuls of soda dissolved in a little water, 1
+tablespoonful melted butter, and enough corn-meal to make it the
+consistency of ordinary griddle cakes. Add the whites of the eggs just
+before frying.
+
+
+5.--Fillets of Weakfish.
+
+Take a three lb. fish, cut off the head and tail, split the fish through
+the back and take out the bone, cut these two pieces into four or six,
+season with salt and pepper. Dip each piece into melted butter, then
+roll in crumbs and broil on both sides. Serve with tartare sauce.
+
+
+6.--Celery Sandwiches.
+
+Chop very fine a few stalks of celery, mix well with a mayonnaise
+dressing, spread on buttered bread, put two together; press and cut in
+any shape desired.
+
+
+7.--Cheese Fritters.
+
+One oz. of well boiled macaroni, cut very small, 1 large tablespoonful
+of grated cheese, 1 of cream; mix all together. Season with pepper and
+salt. Roll out puff paste very thin, cut into rounds, place some of this
+mixture on each round, double them over, egg and vermicelli them, fry a
+light brown. Serve hot.
+
+
+8.--Veal Salad.
+
+Chop cold veal very fine, season, mix well with mayonnaise dressing.
+Heap on lettuce leaves. Garnish with slices of hard boiled egg.
+
+
+9.--Fish and Rice.
+
+Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
+stewpan with a good piece of fresh butter. When hot add a teacupful of
+ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well
+together until hot. Dish and serve with pickles.
+
+
+10.--Curry of Macaroni.
+
+Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
+onion becomes of a pale straw color, then add two tablespoonfuls of
+flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a
+dash of pepper. When blended with the butter, add gradually 1 cup of
+milk and stir until smooth and boiling. Then strain over 1 cup of
+macaroni, cooked until tender in boiling salted water and then drained
+and rinsed in cold water. Reheat and serve.--Janet M. Hill in "Boston
+Cooking School Magazine."
+
+
+11.--Oyster Canapes.
+
+Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
+cracker dust, a tablespoonful of butter and 1/2 a cup of milk, season
+with salt and pepper. Stir and let the mixture simmer for a few minutes;
+pour the mixture over buttered toast and serve.
+
+
+12.--Dried Apple Cake.
+
+Soak 3 cups of dried apples over night; drain the water off and cut them
+up a little and put them over the fire with 2 cups of molasses; boil
+until thick; take off the fire and put into a bowl. Add a cup of
+shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the
+same of allspice, a cup of sweet milk; when cold a tablespoonful of
+soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs
+well beaten, added last. Grease 3 pans well and bake.
+
+
+13.--Vegetable Soup.
+
+Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
+ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
+cup of chopped potatoes, cover and cook five minutes, then add a qt. of
+boiling water and cook an hour. Mash the vegetables, add a tablespoonful
+of butter and a little chopped parsley. Season with salt and pepper.
+
+
+14.--Beef Salad.
+
+Chop very fine slices of cold roast beef, having first removed all fat;
+add six finely chopped cold potatoes, the same quantity of beets, a few
+slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.
+Mix thoroughly, and chop all together, until the whole is almost reduced
+to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato
+and lettuce leaves.
+
+
+15.--Corn-starch Cake.
+
+Beat well the whites of 4 eggs, beat the yolks, then beat them
+together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb.
+of granulated sugar and beat until light, then add the eggs and beat
+again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour;
+add a teaspoonful of baking powder and sift, stir this into the cake.
+Add the grated rind of 1/2 a lemon, bake in greased gem pans in a
+moderate oven 15 minutes.
+
+
+16.--Fried Celery.
+
+Cut it into inch lengths and boil until tender in slightly salted water,
+dip the pieces in fritter batter and fry in smoking hot fat. Garnish
+with parsley and serve with tomato sauce.
+
+
+17.--Beef a la Mode.
+
+Take a round of beef, trim off the fat, cut fat bacon into strips and
+roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the
+meat with these and rub the rest of the seasoning into the meat. Flour
+it, put in a deep pan, add a pt. of water and bake in a moderate oven.
+Baste often. Strain the gravy and if you like a little cooking wine may
+be added to the gravy. Serve hot or cold.
+
+
+18.--Potato Chowder.
+
+Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
+onion and 2 slices of bacon cut into small pieces, fry until a light
+brown. Put the potatoes, bacon and onion, a little chopped parsley, salt
+and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or
+20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter
+and flour, add to the rest and stir carefully until it boils.
+
+
+19.--A Spanish Fish Dish.
+
+Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
+clove of garlic, some Spanish red pepper and a wine-glass of tarragon
+vinegar. Lay tomatoes, cooked down to a thick puree, in a dish; lay the
+fish upon it, pour the sauce over and serve.
+
+
+20.--Stewed Celery in Brown Sauce.
+
+Cut the celery in six inch lengths, boil in salt and water, strain. Put
+1/2 a pint of soup stock or gravy on the fire and cook the celery in
+it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a
+little thickening of butter and flour. Simmer only a few minutes.
+
+
+21.--Baked Oyster Dumplings.
+
+Drain the oysters and cover with a little lemon juice. Make a light puff
+paste and cut into pieces about 4 inches square; brush them over with
+white of egg. Place upon each square 2 or 3 of the prepared oysters and
+put a little piece of butter on them. Bring the four corners of the
+paste together and fasten them with a small wooden toothpick, leaving
+the crust open between the points. Bake in the oven until a nice brown,
+take out the toothpicks and serve.
+
+
+22.--Barbacued Lobster.
+
+Cut up and chop a large lobster; add both black and cayenne pepper,
+mustard, salt, a small cup of sweet oil, two or three powdered crackers
+or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into
+a loaf and cover with bread crumbs. Bake half an hour.
+
+
+23.--Oyster Patties.
+
+Make a rich puff paste and bake it in small patty-pans. When cool turn
+out on a large dish. Stew the oysters with a few cloves, a little whole
+mace and the yolk of an egg boiled hard and grated, a little butter and
+enough oyster liquor to cover. When the oysters are cooked, set away to
+cool. When cold put two or three oysters and a little sauce in each
+patty-shell, serve with lettuce and French dressing.
+
+
+24.--Jellied Tongue.
+
+Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
+highly when it begins to thicken. Wet a mould and lay slices of tongue
+all over the bottom and sides. When it begins to set fill the centre
+with chopped chicken, hard boiled eggs, or just use tongue alone. When
+cold and firm garnish with parsley.
+
+
+25.--Dolmas (A TURKISH DISH).
+
+Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup
+boiled rice, salt and pepper, mix well. Take some cabbage leaves and put
+them into boiling water for a minute, and then roll the chopped meat
+mixture up in them like a sausage; then stew them in a little soup
+stock. Serve hot with garnish of hard boiled egg.
+
+
+26.--Harlequin Sandwiches.
+
+Butter slices of both white and Graham bread. Spread each with Neuchatel
+cheese, chop fine a few English walnuts and sprinkle over. Put a white
+and a brown slice together.
+
+
+27.--Pickled Oysters.
+
+Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of
+salt, six of whole black pepper, and a little mace. Strain the oyster
+liquor and add the above ingredients. Boil up once and pour hot over the
+oysters. Let them stand ten minutes or until cold and then put in a jar
+and cover tightly.
+
+
+28.--Calas.
+
+Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
+6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry
+quickly.
+
+
+29.--Potato Puff.
+
+Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
+melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all
+hard. Pile high on a dish; put into the oven to color and become light.
+
+
+30.--Beef Tongue (FRESH).
+
+Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
+carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of
+cooking wine, and a little water. Stew 4 hours. Strain out the
+vegetables and put in a little browned flour.
+
+
+31.--Salmon Salad.
+
+Take a qt. can of salmon, pick it over carefully, as there are a great
+many little bones. Season with salt and pepper and a little lemon juice.
+Pile neatly on a platter, arrange the tops of boiled asparagus around it
+and cover with mayonnaise dressing.
+
+
+
+
+NOVEMBER.
+
+
+1.--Turbot a la Creme.
+
+Take cold cooked bluefish, flake it and pick out the bones. Have ready
+the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a
+qt. of milk; mix very smooth; add an onion, several sprigs of parsley,
+thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;
+stirring always. Remove from the fire, add a quarter of a pound of fresh
+butter; strain through a sieve. Lay a little in the bottom of a pudding
+dish, then a layer of fish and so on until the dish is full. Sprinkle
+bread crumbs over the top. Heat and brown in the oven. Do not let it
+cook.
+
+
+2.--Oyster Fritters.
+
+Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2
+cups of flour, pinch of salt. Beat until free from lumps; add the
+oysters, and 1/2 a teaspoonful of baking powder. Mix well and drop by
+spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper
+and serve very hot.
+
+
+3.--Chops Masked with Potato.
+
+Broil 6 chops. Cover the meat part of each chop with a spoonful of
+mashed potato (which has been beaten up with 2 eggs); put into the oven
+and brown.
+
+
+4.--Cheese Pudding No. 1.
+
+Grate some cheese, mix it with half as much fine bread crumbs, add 1
+beaten egg, a little seasoning and milk enough to make a thick batter.
+Turn into a well greased dish and bake 3/4 of an hour.
+
+
+5.--Meat Pie with Potato Crust.
+
+Cut cold roast beef into thin slices, removing the fat and gristle;
+cover the bones and trimmings with cold water; add a few slices of onion
+and carrot, and a stalk of celery, if at hand; let simmer several hours;
+strain off the broth and simmer in it the slices of beef, until they are
+perfectly tender. Season with salt and pepper, and pour into a baking
+dish; cover with a round of potato crust in which there is an opening;
+bake until the crust is done (about 15 minutes).--Janet M. Hill in
+"Boston Cooking School Magazine."
+
+POTATO CRUST.--Sift together 2 cups of flour, half a teaspoonful of
+salt, and 2 level teaspoonfuls of baking powder. With the tips of the
+fingers work in half a cup of shortening, and then 1 cup of cold mashed
+potatoes; add milk to make a soft dough, turn on to the board, handle as
+little as possible and pat and roll out to fit the dish.
+
+
+6.--Indian Trifle.
+
+Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white
+Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the
+dry mixture, stir all together and continue to stir over the fire until
+the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook
+slowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of a
+cupful of shaved citron and turn into a mould or glass dish. Serve with
+a custard sauce.--"Table Talk," Phila.
+
+
+7.--Shredded Wheat Fish Balls.
+
+Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded
+biscuits rolled very fine, a pinch of white pepper, a tablespoonful of
+butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.
+Make into balls, roll in egg and shredded biscuit crumbs. Then drop in
+hot fat and fry a light brown.
+
+
+8.--Hoe Cake.
+
+Make a thin batter of corn-meal and milk, add a little melted butter,
+and a little salt. If sweet milk is used, add a teaspoonful of baking
+powder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in a
+frying pan; when hot pour in the batter till 1/2 an inch in thickness;
+when brown on one side turn. Serve hot.
+
+
+9.--Canned Salmon Salad.
+
+Take a can of salmon, pick it out carefully and arrange on lettuce
+leaves with a mayonnaise dressing.
+
+
+10.--Cheese Polenta.
+
+Cook salted corn-meal for at least an hour; turn into a baking dish and
+add a cupful of grated cheese and season with pepper. Brown in the
+oven.--"Table Talk," Phila.
+
+
+11.--Oysters a l'Indienne.
+
+Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of
+curry powder, 1 of flour, a quarter of a pint of cream, a little onion,
+and a slice of apple, chopped, half a teaspoonful of lemon juice. Stir
+all together and add the oysters. Turn into a rice border, when very
+hot, and serve.
+
+
+12.--Baked Pumpkin.
+
+Take a small pumpkin cut in half, and remove the seeds, scallop the
+edge. Put in a baking dish in the oven and bake until tender. When done
+take it out and serve at once and help just as it is.
+
+
+13.--Hot Potato Salad.
+
+Fry two slices of bacon in a pan until all the fat is fried out, then
+add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a
+platter; slice 6 hot potatoes in slices and pile in the centre; pour the
+bacon fat and vinegar over, sprinkle salt and pepper over, and chopped
+parsley. Serve with sausage.
+
+
+14.--St. Charles Indian Bread.
+
+Beat two eggs very light; mix alternately with them a pint of sour milk,
+and a pint of fine Indian meal; add a tablespoonful of melted butter, a
+teaspoonful of soda, dissolved in a little milk and added the last
+thing. Beat very hard, pour into a deep pan and bake in a quick oven.
+
+
+15.--Lobster Cream.
+
+Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;
+when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2
+teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in
+3 tablespoonfuls of cream. Pour into a buttered mould, cover with
+buttered paper and steam for an hour. Serve with a good fish sauce.
+
+
+16.--Oysters in Puff Paste.
+
+Roll out some puff paste and cut it into round pieces. Chop some
+oysters, mix them with the same amount of chopped hard boiled egg, a
+little chopped parsley and a little grated lemon peel, season with salt
+and pepper and a little pounded mace; moisten the mixture with a little
+cream and some of the oyster liquor; put a spoonful on each round of
+paste; fold over, moisten the edges and press them together. Brush over
+with the yolk of one egg and fry for fifteen minutes.
+
+
+17.--Veal Gumbo.
+
+In two tablespoonfuls of hot fat brown one chopped onion and quarter of
+a pound of fat ham cut into dice. Add 1 qt. of boiling water, 1/2 a can
+of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of
+salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a
+half longer, adding seasoning as necessary 1/2 an hour before it is
+done. Serve with a separate dish of boiled rice.--From "Table Talk,"
+Phila.
+
+
+18.--Florida Corn Cake.
+
+One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
+salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder.
+Mix all thoroughly and bake in 2 thin cakes.
+
+
+19.--Laurentian Salad.
+
+Chop fine slices of cold roast beef and the same amount each of cold
+boiled potatoes and beets, a few slices of tomatoes and a few leaves of
+lettuce. Mix well. Cover with mayonnaise dressing and garnish with
+sliced red radishes.
+
+
+20.--Beef Pot Pie.
+
+Cut into small pieces, some beef from the chuck or round, put in a
+saucepan and stew for two hours well covered; add a slice of fat pork or
+bacon, an onion, salt and pepper to taste, and thicken with flour. Line
+a deep dish with biscuit dough, pour in the beef, cover over the top
+with more of the dough. Bake in a quick oven.
+
+
+21.--Tripe Baked with Potatoes.
+
+Put into an earthen dish 1 lb. of tripe cut into small pieces and four
+chopped onions, season with salt and pepper, cover with stock or water
+and bake in a slow oven 3 hours. Thicken with a little flour, cover over
+with mashed potatoes. Brown in the oven and serve.
+
+
+22.--Roast Oysters.
+
+Scrub the shells until perfectly clean. Put into pans and set them in
+the oven. Take them out as soon as the shells begin to open, and before
+the liquor is lost. Take the upper shells off and serve on a hot
+platter.
+
+
+23.--Beefsteak and Potatoes.
+
+Put 1/2 a cup of drippings into a frying pan; let it get very hot; fry
+six potatoes in this, cut in long, thin slices. When done take out and
+drain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, a
+little onion, salt and pepper into the drippings in which the potatoes
+were fried, pour it over the steak and pile the potatoes around it.
+
+
+24.--Tomato Timbales.
+
+Stew a can of tomatoes until quite thick, season with salt, pepper and
+onion juice and put away to cool. To one cupful of this add 3
+well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds.
+Stand them in a pan of hot water in the oven and cook slowly until firm
+in the middle as a baked custard would be.--From "Table Talk," Phila.
+
+
+25.--Oyster Kromeskys.
+
+Parboil a dozen oysters in their own liquor, remove the beards, strain
+the liquor and cut up the oysters in dice; melt a tablespoonful of
+butter and 1 of flour; stir until smooth; add the oyster liquor, a
+little milk, the chopped oysters, a teaspoonful of chopped celery, a
+little nutmeg, salt and pepper. Take the saucepan off the fire, stir in
+the yolk of an egg. Garnish the dish with thin strips of well-cooked
+bacon. Serve very hot.
+
+
+26.--Chicken a la Merengo.
+
+Prepare a young chicken as for fricassee. Fry each piece in olive oil,
+add a sprig of parsley, a slice of onion, salt and pepper, and five
+mushrooms if you have them. Cook slowly about 3/4 of an hour. Serve with
+cream sauce.
+
+
+27.--Hominy Waffles.
+
+To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2
+tablespoonfuls of melted butter, sufficient flour to make a thick batter
+and 1 teaspoonful of soda.
+
+
+28.--Vermicelli Pudding.
+
+One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3
+eggs, sugar to taste. Boil the vermicelli in the milk, until it is
+quite smooth; then add the other ingredients and thicken over the fire.
+Put into a mould and steam for an hour. Serve hot with any liquid sauce.
+
+
+29.--Potatoes Gruyere.
+
+Allow 1 large potato for each person. Wash and bake in a hot oven, then
+open and scoop into a heated bowl. Mash and for each potato, add 1/2 a
+teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,
+and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes.
+Beat well, turn into a pastry bag and press out in heaps on a buttered
+pan. Brush with beaten egg yolk and brown in a quick oven.--From "Table
+Talk," Phila.
+
+
+30.--Eggs in Tomato Cases.
+
+Scoop out the centres of as many large firm tomatoes as there are people
+to serve. Drain, then sprinkle the inside of each with chopped tarragon
+(or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and
+a quarter of a teaspoonful of butter. Place in a baking pan in a hot
+oven until the eggs are set and serve very hot.--From "Table Talk,"
+Phila.
+
+
+
+
+DECEMBER.
+
+
+1.--Round of Beef, Southern Style.
+
+Take a 6 or 8 pound piece of round of beef. Heat a large skillet very
+hot, grease with a bit of fat from the meat and quickly sear and brown
+the meat on all sides. With a sharp knife cut gashes around the sides
+and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a
+deep baking dish with 3 blades of mace, 1 cupful of capers or pickled
+nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient
+claret to almost cover the meat. Cover closely and bake in a moderate
+oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy,
+season to taste and serve.--From "Table Talk," Phila.
+
+
+2.--Nut Loaf.
+
+Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of
+stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix
+well, add sufficient boiling water to moisten, cover closely and let
+stand for 10 minutes to swell. Now add another cupful of hot water and
+turn into a well-greased loaf-pan. Bake for one hour in a moderate oven
+and serve hot with a brown sauce or serve cold with mayonnaise.--"Table
+Talk," Phila.
+
+
+3.--Sweet Potato Pone No. 1.
+
+To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen
+eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of
+1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rose
+water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1
+teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2
+loaf-pans and bake for 2 hours in a moderate oven.--"Table Talk," Phila.
+
+
+4.--Breaded Sausage.
+
+Wipe the sausage and dip each piece in well-beaten egg and then in bread
+crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.
+
+
+5.--Brown Betty.
+
+Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread
+crumbs, then a layer of apple, then bits of butter; continue until the
+dish is full, having the last layer crumbs and then bits of butter. If
+the pudding is desired sweet add a sprinkling of sugar over each layer
+of apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it.
+
+
+6.--Chestnut Puree.
+
+Shell 1 qt. of chestnuts, throw them into boiling water until the brown
+skins loosen, rub them off and put the chestnuts into a saucepan with a
+qt. of stock and boil gently for half an hour; mash them through a
+colander, return them to the saucepan; add 1 tablespoonful of butter,
+salt and pepper; stir until it boils, then serve.
+
+
+7.--Roast Clams.
+
+Three dozen clams in their shells. Wash and lay them in the dripping
+pan. Put them into the oven until the shells open. Take off the top
+shell and serve in the lower one, with lemon or melted butter. Sprinkle
+salt over them.
+
+
+8.--Scalloped Oyster Plant.
+
+Scrape and cut the oyster plant into small pieces and boil until tender,
+in water with a teaspoonful of vinegar in it. When cooked, drain and put
+into a thick white sauce, to which add a little cayenne pepper and a
+very little anchovy sauce. Put this into shells and sprinkle fried bread
+crumbs over them. Heat very hot.
+
+
+9.--Steamed Indian Pudding.
+
+Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2
+teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;
+add one generous cup of grated maple sugar and 1 cup of beef suet
+chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix
+thoroughly and steam three or four hours.--Janet M. Hill, in "Boston
+Cooking School Magazine."
+
+
+10.--Broiled Mutton and Tomato Sauce.
+
+Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a
+little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne,
+a half cup of gravy, and let them simmer gently until the tomatoes are
+tender enough to pulp. Rub the whole through a sieve. Boil for a few
+minutes and pour over some slices of mutton which have been salted and
+broiled.
+
+
+11.--Sausage Rissoles.
+
+Mash a cupful of potato, make into a paste with a little butter and
+flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn
+one half the paste over, pinch the sides together, fry in hot fat.
+
+
+12.--Boudinettes.
+
+Chop fine a little cold meat and bacon; add chopped parsley and season.
+Mash boiled potatoes, add butter and enough flour to make a paste. Line
+patty pans which have been well greased with the paste, fill with the
+chopped meat, put a piece of butter and a teaspoonful of gravy into each
+one and brown in the oven.
+
+
+13.--Eggs Cupped.
+
+Butter 4 teacups, sprinkle them with chopped parsley, add a little
+pepper and salt, and into each one break an egg. Cover with bread crumbs
+and set them in a saucepan of boiling water for about 5 minutes. Turn
+out carefully on buttered toast.
+
+
+14.--Polish Salad.
+
+Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs,
+boiled beets and an onion and pickled cucumber. Arrange lettuce leaves
+on a platter. Mix the chopped ingredients with a good French dressing.
+Heap on the lettuce leaves and ornament with a few slices of hard boiled
+egg and parsley.
+
+
+15.--Baked Spanish Onions.
+
+Put the onions in a pan in the oven and bake 4 hours. They will blacken
+on the outside, but that does not matter; when they begin to shrink try
+them with a knitting-needle, and if quite tender strip off the skin. Add
+a little butter, pepper and salt on top and set into the oven again for
+a few minutes.
+
+
+16.--Codfish with Potato Border.
+
+Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper
+and a cup of milk, beat well and pile in a circle on a round platter.
+Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2
+tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls
+of hot milk and a little onion. Stir well, add the fish, cook for
+fifteen minutes. Turn into the potato circle. Serve hot.
+
+
+17.--Scotch Broth.
+
+Wash and clean a sheep's head and soak for 2 hours. Put it in a deep
+saucepan with just enough water to cover it. When the head is thoroughly
+heated, add 2 qts. of water and boil for 2 hours. Take out the head and
+remove the meat from the bones. Put back the bones into the saucepan
+with an onion, a bunch of sweet herbs, salt and pepper. Simmer another
+hour. Chop the meat into small pieces and add it to the soup ten minutes
+before serving.
+
+
+18.--Oyster Stew No. 1.
+
+Strain the juice from the oysters; let it come to a boil; remove the
+scum, rinse the oysters in cold water, add them to the liquor, with a
+cup of cream, small piece of butter and pepper and salt to taste. Serve
+the oysters on slices of hot buttered toast.
+
+
+19.--Sweet Rice Balls.
+
+Wash thoroughly 1 scant cupful of rice in cold water, put in a double
+boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful
+of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten
+yolk of an egg. When cold mould into small balls, pressing into the
+centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs
+and fry in smoking hot fat. Drain and roll in powdered sugar before
+serving.--From "Table Talk," Phila.
+
+
+20.--Stewed Eels.
+
+Skin and cut the eels into 2 inch pieces, cover with boiling water, add
+a tablespoonful of vinegar and simmer for 10 minutes; drain. In a
+saucepan melt 1 tablespoonful of butter and add 2 of flour, mix well;
+when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a
+little parsley, salt and pepper. Cook the eels gently in this for 1/2 an
+hour. When done, dish the eels and pour the sauce over.
+
+
+21.--Beef Roll.
+
+1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop
+the meat fine, season. Beat the eggs well and add to the meat; when well
+mixed, roll it up closely, put into a dripping pan and bake an hour. To
+be eaten cold.
+
+
+22.--Turnip Cream Soup.
+
+1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
+when tender rub through a sieve, return this to the fire, thicken with 2
+tablespoonfuls of butter and 2 of flour, season with salt and pepper;
+beat in an egg and serve.
+
+
+23.--Oyster Croquettes.
+
+Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine.
+Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a
+tablespoonful of butter, a little onion juice, the beaten yolks of 2
+eggs. Mix all well together, shape into croquettes and fry.
+
+
+24.--Sweet Potato Pone No. 2.
+
+Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3
+cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful
+each of preserved ginger and candied orange peel cut fine, 2
+tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1
+tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all
+well together, turn into a deep buttered earthen dish and bake slowly in
+a moderate oven for from 2 to 3 hours, according to thickness. When done
+a knife blade run down to the bottom of the dish will come out clean.
+Serve hot, cutting in thick slices. It can be reheated 2 or 3 times if
+necessary. This recipe is said to be over 200 years old.--"Table Talk,"
+Phila.
+
+
+25.--Baked Turnips.
+
+Half boil 6 turnips, cut them in slices, butter a pudding dish, put in
+the turnips, add a little milk, season with salt and pepper, cover the
+top with bread crumbs and grated cheese. Bake until golden brown.
+
+
+26--Oyster Stew No. 2.
+
+Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum,
+throw in the oysters, add 2 tablespoonfuls of butter, salt and pepper.
+When the edges curl they are done. Serve with small crackers and celery.
+
+
+27.--Apple Griddle Cakes.
+
+Put 1 cup _finely_ chopped apple in 1 qt. of any griddle batter; stir
+well to keep the apple evenly distributed.
+
+
+28.--Turkey and Sausage Scallop.
+
+Butter a pudding dish and fill with alternate layers of cold minced
+turkey and cooked minced and cold sausage meat, seasoning slightly as
+you go. The sausage will supply nearly all the seasoning you wish. Pour
+in as much gravy or weak stock as the dish will hold; let it soak in for
+a few minutes and cover with a mush of bread crumbs, peppered, salted
+and soaked in cream or milk, then beaten smooth with an egg and a
+tablespoonful of butter melted. It should be half an inch thick. Cover
+and bake for 1/2 an hour, then uncover and brown. Serve at once, as the
+crust will soon fall.--From "The National Cook Book," by Marion Harland
+and Christine Terhune Herrick.
+
+
+29.--Rice Johnny Cake.
+
+Take 2 cups of boiled rice and mix with a little cold milk, a little
+salt and flour enough to hold it together. Spread it a quarter of an
+inch thick on flat tin sheets, and brown it in front of the fire or put
+it in the oven. When brown butter it and cut in square slices and serve
+very hot.
+
+
+30.--Cheese Pudding No. 2.
+
+Mix well together 1/2 a pint of bread crumbs, a little thyme and
+parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a
+few slices of cheese broken up in small pieces, 2 ozs. of butter
+dissolved in a pint of warm milk and two raw eggs beaten well. Let this
+soak for 1/2 an hour. Bake in a slow oven. Cover the top with a plate
+until half done, then remove it and brown the pudding. Bake an hour and
+a half.
+
+
+31--Pease Pudding.
+
+Wash and soak 1-1/2 cupfuls of dried green peas over night. Put on in a
+kettle of cold water with 1 teaspoonful of salt and simmer slowly until
+very tender, drain and rub through a sieve, then set aside until cold.
+Season highly with salt and pepper, add 2 well-beaten eggs, turn into a
+floured pudding cloth, drop into salted boiling water and boil hard for
+an hour. Turn out on a hot dish and serve with butter.--"Table Talk,"
+Phila.
+
+
+
+
+INDEX.
+
+
+  A Box of Chestnuts, 16.
+
+  Alpine Eggs, 106.
+
+  Anchovy Canapes, 58.
+
+  Angels on Horseback, 59.
+
+  Apple Griddle Cake, 142.
+
+  A Pretty Salad, 104.
+
+  A Spanish Fish Dish, 116.
+
+  Asparagus a l'Indienne, 67.
+    in Rolls, 47.
+    Omelet, 60.
+    Salad, 49.
+
+
+  Baked Beans and Tomato Salad, 8.
+
+  Baked Celery, 10.
+    Cheese and Rice, 53.
+    Oyster Dumpling, 117.
+    Pumpkin, 125.
+    Rice Cake, 21.
+    Spanish Onions, 137.
+    Turnips, 141.
+
+  Banana Croquettes, 98.
+
+  Barbacued Lobster, 117.
+
+  Barley Stew, 11.
+
+  Bean Croquettes, 22.
+
+  Beef a la Mode, 115.
+    Bubble and Squeak, 58.
+    Collops, 60.
+    Cutlets, 38.
+    Potpie, 128.
+    Ragout, 5.
+    Rissoles, 62.
+    Roll, 139.
+    Salad, 114.
+    Tongue (Fresh), 120.
+
+  Beefsteak and Kidney Pudding, 31.
+
+  Beefsteak and Potatoes, 129.
+
+  Beet Salad, 57.
+
+  Beignets Souffles, 61.
+
+  Benton Beef, 71.
+
+  Blanquette of Chicken, 107.
+
+  Boiled Cucumber Salad, 80.
+    Partridge with Celery Sauce, 98.
+
+  Bologna Sandwich, 23.
+
+  Boston Cookies, 100.
+
+  Boudinettes, 136.
+
+  Bread Dumplings, 108.
+    Omelet, 11.
+
+  Breaded Ham Saute, 23.
+    Sausage, 133.
+
+  Breast of Lamb Broiled, 33.
+
+  Broiled Beef and Mushroom Sauce, 15.
+    Live Lobster, 45.
+    Mutton and Tomato Sauce, 135.
+    Sweetbreads, 14.
+
+  Brown Apple Sauce for Cold Pork, 110.
+    Betty, 134.
+
+  Browned Potato Puree, 40.
+
+  Buttered Lobster, 41.
+    Shrimps, 88.
+
+
+  Calas, 119.
+
+  Calf's Brains on Toast, 76.
+    Liver Fried in Crumbs, 11.
+
+  Canned Salmon Salad, 124.
+
+  Carolina Philpes, 13.
+
+  Cauliflower au Gratin, 73.
+    Salad, 90.
+    with Cheese, 83.
+
+  Celery au Gratin, 98.
+    Sandwiches, 111.
+
+  Cerkestal (Turkish), 42.
+
+  Champignons en Caisse, 51.
+
+  Cheese Fondue No. 1, 37.
+    Fondue No. 2, 46.
+    Fritters, 111.
+    Polenta, 124.
+    Pudding No. 1, 122.
+    Pudding No. 2, 143.
+    Ramequins, 2.
+    Scallop, 56.
+    Straws, 104.
+    Timbales, 59.
+    and Tomato Rarebit, 21.
+
+  Cherry Fritters, 75.
+    Salad, 75.
+
+  Chestnut Puree, 134.
+    Soup, 107.
+
+  Chicken a la Merengo, 130.
+    Creams, 1.
+    Cutlets, 4.
+    Fritters, 20.
+    in Celery Sauce, 18.
+    Pie (Concord Style), 49.
+    Salad, 97.
+    Short-cake, 67.
+
+  Chicola, 88.
+
+  Chocolate Cream, 96.
+
+  Chopped Ham and Egg, 109.
+
+  Chops Masked with Potato, 122.
+
+  Cinnamon Wafers, 104.
+
+  Clams Sauted and Creamed, 37.
+
+  Clam Chowder, 63.
+
+  Clam Pie No. 1, 34.
+    Pie No. 2, 45.
+
+  Coburg Pudding, 102.
+
+  Cocoanut Ice Cream, 5.
+
+  Cod Cutlets, 110.
+
+  Codfish Hash, 24.
+    with Potato Border, 137.
+    Puffs, 55.
+
+  Coffee Fritters, 27.
+
+  Cold Duck and Chestnut Border, 20.
+
+  Cold Slaw, 89.
+
+  Collared Head, 35.
+
+  Corn Chowder, 90.
+    Fritters, 101.
+
+  Corn-meal Puffs, 95.
+
+  Corn Omelet, 91.
+    Pudding, 89.
+
+  Corn-starch Cake, 114.
+
+  Crab Salad, 68.
+
+  Cracker Custard, 25.
+
+  Cream of Chicken Sandwich, 82.
+
+  Creamed Corned Beef, 12.
+
+  Creme de Fromage, 72.
+
+  Crescent Croquettes, 33.
+
+  Crumb Griddle Cakes, 111.
+
+  Curried Fowl, 32.
+    Hare, 17.
+    Lobster, 70.
+    Rice, 6.
+
+  Curry of Lobster, 50.
+    of Macaroni, 112.
+    Sandwiches, 6.
+
+  Cucumber and Lobster Salad, 83.
+
+  Cucumber Salad, 89.
+
+
+  Deviled Cheese, 48.
+
+  Dolmas (a Turkish Dish), 118.
+
+  Dormers, 38.
+
+  Dried Apple Cake, 113.
+
+  Dutch Sauce and Cold Meat, 82.
+
+
+  Eels with Tartare Sauce, 107.
+
+  Egg Sandwiches, 95.
+
+  Eggs Cupped, 136.
+    in Tomato Cases, 131.
+    on Rice, 9.
+    Stuffed with Sardines, 93.
+
+  English Bread Pudding, 36.
+    Monkey, 42.
+    Muffins, 7.
+
+
+  Fig Ice Cream, 18.
+    Sandwich, 79.
+
+  Fillets of Weakfish, 111.
+
+  Finnan-haddie, 28.
+
+  Fish Chowder, 19.
+    and Rice, 112.
+    Salad, 72.
+
+  Florida Corn Cake, 127.
+
+  Franklin Eggs, 73.
+
+  French Bean Omelet, 50.
+
+  Frenchman's Pie, 85.
+
+  French Omelet, 2.
+    Toast, 56.
+
+  Friars' Eggs, 66.
+
+  Fricadelles, 93.
+
+  Fried Bananas, 61.
+    Celery, 115.
+    Corn-meal Gems, 69.
+    Green Tomatoes, 80.
+    Lobster, 68.
+    Whitebait, 43.
+
+  Frozen Pudding, 81.
+
+
+  Gatineau Trout (Baked), 105.
+
+  German Prune Cake, 38.
+    Way of Cooking Chicken, 33.
+
+  Grape Fruit Salad, 47.
+
+  Guava and Cheese Sandwiches, 79.
+
+
+  Haddock Roes and Bacon, 7.
+
+  Halibut Rechauffe, 26.
+
+  Ham and Asparagus, 76.
+    Canapes, 94.
+    Sandwich, 93.
+
+  Harlequin Sandwiches, 119.
+
+  Herring Roes on Toast, 1.
+
+  Hoe Cake, 124.
+
+  Hominy Waffles, 130.
+
+  Horseshoe Cakes, 83.
+
+  Hot Ham Sandwiches, 66.
+    Pot, 31.
+    Potato Salad, 125.
+
+  Hungarian Chicken, 22.
+    Patties, 44.
+
+
+  Indian Trifle, 123.
+
+  Italian Asparagus, 75.
+
+
+  Jambalayah, 54.
+
+  Jellied Chicken, 54.
+    Tongue, 118.
+    Veal, 102.
+
+
+  Kedgeree, 52.
+
+  Kidney Omelet, 48.
+
+  Kornlet Omelet, 15.
+
+
+  Laplander Cakes, 93.
+
+  Laurentian Salad, 127.
+
+  Lettuce Sandwiches, 84.
+
+  Liver and Onions, 14.
+    Rolls, 16.
+
+  Loaf Corn Bread, 5.
+
+  Lobster a la Mode Francaise, 56.
+    Cream, 126.
+    Creams, 35.
+    Fritanella, 84.
+    in a Chafing Dish, 67.
+    Patties, 32.
+    Salad, 81.
+    Sandwiches, 88.
+    (Southern way), 55.
+
+  Lunch Sandwiches, 108.
+
+
+  Maple Sugar Tea Biscuit, 103.
+
+  Maple Sugar Sandwiches, 101.
+
+  Meat Pie with Potato Crust, 122.
+
+  Minced Collops, 32.
+    Veal and Macaroni, 8.
+
+  Mock Crabs, 87.
+
+  Moulded Chopped Meat, 99.
+
+  Mushroom Toasts, 82.
+
+  Mutton Custard, 46.
+    Kidneys, 30.
+    Stew with Canned Peas, 65.
+
+
+  Newport Tea Cakes, 68.
+
+  Normandy Shrimps, 78.
+
+  Nut Loaf, 132.
+
+
+  Oatmeal Bread, 47.
+
+  Okra and Corn Fricassee, 80.
+
+  Onion Souffle, 21.
+    Soup, 34.
+
+  Orange Marmalade Sandwiches, 72.
+    Salad, 3.
+
+  Oysters a l'Indienne, 125.
+    in Puff Paste, 126.
+    with Madeira Sauce, 20.
+
+  Oyster Canapes, 113.
+    Chartreuse, 29.
+    Croquettes, 140.
+    Fritters, 121.
+    Kromeskys, 129.
+    Loaf, 14.
+    Patties, 118.
+    Potpie, 3.
+    Stew No. 1, 138.
+    Stew No. 2, 141.
+
+
+  Parmesan Fritters, 70.
+    Puffs, 50.
+
+  Pea-pod Soup, 91.
+
+  Pease Pudding, 143.
+
+  Philadelphia Relish, 61.
+
+  Pickled Oysters, 119.
+    Salmon, 100.
+
+  Planked Shad, 59.
+
+  Polish Salad, 137.
+
+  Potatoes au Gratin, 30.
+    Gruyere, 131.
+
+  Potato Balls, 23.
+    Border with Meat Filling, 88.
+    Chowder, 116.
+    Cooked in Stock, 62.
+    Croquettes, 110.
+    and Meat Turnovers, 40.
+    and Meat Puff, 51.
+    Puff, 120.
+    Salad, 92.
+    Souffle, 65.
+    Stew, 24.
+
+  Potted Beef, 13.
+    Chicken, 96.
+
+  Puree of Dried Beans, 57.
+
+
+  Rhubarb Puffs, 74.
+
+  Rice and Apples, 99.
+    Balls, 55.
+    Border with Creamed Fish, 71.
+    Johnny-cake, 143.
+    Moulds, 7.
+    Waffles, 87.
+
+  Roast Clams, 134.
+    Oysters, 128.
+    Pigeon with Bread Sauce, 28.
+
+  Round of Beef (Southern style), 132.
+
+
+  Salade a la Russe, 91.
+
+  Sally Lunn, 84.
+
+  Salmon Salad, 120.
+
+  Saratoga Corn Cake, 34.
+
+  Sardine Sandwiches, 78.
+
+  Sausage Rissoles, 136.
+
+  Savory Toast, 94.
+    Trifles, 90.
+    Tomatoes, 73.
+
+  Scalloped Corn, 86.
+    Oyster Plant, 135.
+    Tongue, 95.
+
+  Scotch Broth, 138.
+    Collops, 2.
+    Eggs, 69.
+
+  Scrambled Eggs with Shad Roes, 17.
+
+  Shad Roe Croquettes, 42.
+
+  Shredded Wheat Biscuit and Apples, 78.
+    Wheat Fish Balls, 124
+
+  Shrewsbury Cakes, 92.
+
+  Shrimp Salad, 12.
+
+  Souffle Biscuit, 19.
+
+  Southern Corn Pone, 105.
+
+  Spanish Buns, 97.
+    Potatoes, 69.
+    Rice, 63.
+
+  Spider Cake, 44.
+
+  Spring Salad, 77.
+
+  Squash Bread, 43.
+    Griddle Cakes, 54.
+
+  St. Charles Indian Bread, 126.
+
+  Steamed Indian Pudding, 135.
+
+  Stewed Blackfish, 106.
+    Breast of Lamb, 1.
+    Celery and Brown Sauce, 116.
+    Eels, 139.
+    Kidney with Macaroni, 66.
+    Steak and Oyster Sauce, 10.
+    Trout, 53.
+
+  Strawberry Jelly, 77.
+    Puffs, 81.
+
+  Stuffed Egg-plant, 101.
+    Fillets of Flounders, 64.
+
+  Sugared Sweet Potatoes, 25.
+
+  Sweetbread Salad, 58.
+
+  Sweet Potato Pone No. 1, 133.
+
+  Sweet Potato Pone No. 2, 140.
+
+  Sweet Rice Balls, 139.
+
+
+  Tapioca Soup, 6.
+
+  Toad in a Hole, 12.
+
+  Tomato Croquettes, 9.
+    Croutes, 41.
+    Ice Salad, 76.
+    Jelly Salad, 37.
+    Salad, 103.
+    Timbales, 129.
+
+  Tongue Toast, 69.
+    Squares, 103.
+
+  Tripe Baked with Potatoes, 128.
+
+  Turbot a la Creme, 121.
+
+  Turkey and Sausage Scallop, 142.
+
+  Turnip Cream Soup, 140.
+
+
+  Valentia Rice, 105.
+
+  Veal and Ham Pates, 48.
+    Eggs in a Nest a la Turin, 52.
+    Gumbo, 127.
+    Loaf, 79.
+    Mould, 26.
+    Rissoles, 94.
+    Salad, 112.
+    and Tomato Salad, 68.
+
+  Vegetable Soup, 114.
+
+  Vermicelli Pudding, 130.
+
+
+  Waldorf Salad, 62.
+
+  Walnut Salad No. 1, 47.
+    Salad No. 2, 71.
+
+  Western Balls, 36.
+
+  Wigs, 72.
+
+
+  Yorkshire Pork Pie, 27.
+
+
+  Zephyr Eggs, 36.
+
+  Zephyrs, 43.
+
+
+
+
+
+End of the Project Gutenberg EBook of 365 Luncheon Dishes, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK 365 LUNCHEON DISHES ***
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