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diff --git a/24384-8.txt b/24384-8.txt new file mode 100644 index 0000000..406e0b1 --- /dev/null +++ b/24384-8.txt @@ -0,0 +1,4479 @@ +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 *** + +***** This file should be named 24384-8.txt or 24384-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/4/3/8/24384/ + +Produced by Annie McGuire and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made 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