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+Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
+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: Fifty-Two Sunday Dinners
+       A Book of Recipes
+
+Author: Elizabeth O. Hiller
+
+Release Date: March 7, 2010 [EBook #31534]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK FIFTY-TWO SUNDAY DINNERS ***
+
+
+
+
+Produced by David Edwards, Emmy and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+Transcriber's Note: Please note that this book was published decades ago
+and nutritional opinion has changed in some ways. In particular, people
+are now generally advised not to eat raw eggs. Please use caution when
+following these recipes.
+
+
+[Illustration: Cover]
+
+
+
+
+          _Fifty-Two_
+          SUNDAY
+          DINNERS
+
+          _A Book
+          of Recipes_
+
+
+          Arranged on a unique plan, combining helpful
+          suggestions for appetizing, well-balanced menus,
+          with all the newest ideas and latest discoveries
+          in the preparation of tasty, wholesome cookery
+
+[Illustration]
+
+          _Written and Compiled by_
+
+          MRS. ELIZABETH O. HILLER
+
+          Founder and Principal of the Chicago Domestic
+          Science School, and a noted writer and
+          lecturer on culinary subjects
+
+
+          _Published by_
+
+          THE N. K. FAIRBANK COMPANY
+
+          CHICAGO      NEW YORK      ST. LOUIS
+          NEW ORLEANS      MONTREAL
+
+
+          Copyrighted 1913, by The N. K. Fairbank Company
+
+
+          _And the passage of years shall not dim in the least
+          The glory and joy of our Sabbath-day feast._
+                                              --_Eugene Field_
+
+
+          PRICE, $1.00
+
+
+
+
+INTRODUCTION
+
+
+TO the modern wide-awake, twentieth-century woman efficiency in
+household matters is quite as much a problem as efficiency in business
+is to the captains of industry.
+
+How to make pure food, better food and to economize on the cost of same
+is just now taxing the attention and ingenuity of domestic science
+teachers and food experts generally. The average housewife is intensely
+interested in the result of these findings, and must keep in touch with
+them to keep up with the times and run her home in an intelligent and
+economical as well as healthful routine.
+
+The eternal feminine question is, "What shall we have for dinner
+to-day?" It is not always the easiest thing in the world to think of a
+seasonable menu, nor to determine just the right combination that will
+furnish a meal appetizing and well-balanced in food values. Furthermore,
+both the expense and the amount of work entailed in preparation must be
+considered.
+
+This Cook Book is especially designed to meet just that pressing daily
+need of the housewife. It presents for her guidance a menu for every
+Sunday dinner in the year; it suggests dishes which are seasonable as
+well as practical; it tells in a simple, intelligent manner just how
+these dishes can be made in the most wholesome and economical form; and
+the recipes have all been especially made for this book and tested by
+that eminent expert, Mrs. Elizabeth O. Hiller.
+
+The title of "52 Sunday Dinners" has been given the book because Sunday
+dinners as a rule are a little more elaborate than the other dinners of
+the week, but from these menus may be gleaned helpful hints for daily
+use.
+
+While climatic conditions differ somewhat in various sections of the
+country, we have tried to approximate the general average, so that the
+suggestions might be as valuable to the housewife in New England as to
+the housewife in the West or South, or vice versa.
+
+Simplicity, economy and wholesomeness have been given preferred
+attention in the preparation of these recipes, many of which are here
+presented for the first time.
+
+In the interest of health and economy a number of the recipes suggest
+the use of Cottolene--a frying and shortening medium of unquestioned
+purity--in place of butter or lard. Cottolene is a vegetable shortening,
+pure in source and manufactured amid cleanly favorable surroundings. It
+is no new, untried experiment, having been used by domestic science
+experts and thousands of housewives for nearly twenty years; to them
+Cottolene for shortening and frying is "equal to butter at half the
+price, better and more healthful than lard--and more economical than
+either." We, therefore, offer no apologies for the small proportion of
+recipes specifying the use of Cottolene, and suggest that a trial will
+convince any housewife that Cottolene makes better food than either
+butter or lard, and is preferable from the standpoints of efficiency,
+economy and healthfulness.
+
+We commend this book to your critical inspection and test, believing you
+will find it convenient, helpful, unique and pointing the way to better
+and more economical living.
+
+          THE N. K. FAIRBANK COMPANY.
+
+
+
+
+For All Shortening and Frying Use COTTOLENE
+
+
+YEARS ago nothing but butter or lard were used for shortening and
+frying; to-day the visible supply of these two products is insufficient
+to supply the demand, taking into consideration the amount of butter
+required for table use. Furthermore, as the demand increased it outgrew
+the supply of butter and lard, with the result that prices were
+materially advanced; and, incidentally, the quality has been lowered.
+Naturally, under such conditions scores of substitutes have been offered
+as shortening and frying mediums--some meritorious, but mostly inferior.
+
+Cottolene is not offered the housewife as a cheap imitation of either
+butter or lard, but as a vegetable product which is superior to either
+for cooking purposes. Because it happens to be about half the price of
+butter, or less, is but an additional reason, from a purely economical
+standpoint, for its use. The main argument for the use of Cottolene is
+the purity of its ingredients and the wholesomeness of the food prepared
+with it.
+
+There isn't an ounce of hog fat in Cottolene, and from cottonfield to
+kitchen human hands never touch the product. It is pure and absolutely
+free from taint or contamination from source to consumer. Packed in our
+patent, air-tight tin pails, Cottolene reaches you as fresh as the day
+it was made. Lard and butter are sold in bulk, and do not have this
+protection.
+
+Cottolene is always uniform in quality, and because of its freedom from
+moisture it goes one-third farther than butter or lard, both of which
+contain about 20% of water. It is much more economical than lard; about
+50% more so than butter.
+
+Cottolene contains no salt, and is richer in shortening properties than
+either butter or lard. Two-thirds of a pound of Cottolene will give
+better results than a pound of either butter or lard.
+
+Because Cottolene is made from sweet and pure oils, refined by our own
+special process, it makes food more digestible. Its use insures light,
+flaky pie-crust; it makes deliciously crisp, tender doughnuts; for
+cake-making it creams up beautifully and gives results equal to the best
+cooking butter; muffins, fritters, shortcake and all other pastry are
+best when made with Cottolene; it makes food light and rich, but never
+greasy. Cottolene heats to a higher temperature than butter or lard, and
+cooks so quickly the fat has no chance to soak in.
+
+You can fry fish in Cottolene and use the remaining fat for frying
+potatoes or other food. The odor of fish will not be imparted to the
+other food fried in the fat. Cottolene is just as pure and healthful as
+olive oil, and is unqualifiedly recommended by leading physicians,
+domestic science authorities and culinary experts as wholesome,
+digestible and economical. The use of Cottolene in your frying and
+shortening will both save you money and give you better results.
+
+
+
+
+HOW TO USE COTTOLENE
+
+
+The General Care of Cottolene
+
+Exercise the same care and judgment with Cottolene as you would with
+butter, lard or olive oil; keep it in a moderately cool place when not
+in use, just as you would butter--so that its best qualities may be
+preserved.
+
+Moreover, just because you occasionally buy strong butter or rancid lard
+which your grocer has kept in too warm a place, you do not denounce all
+butter or lard and give up their use; neither would it be fair to
+condemn Cottolene simply because your grocer may not have kept it
+properly. No fat will keep sweet indefinitely without proper care.
+
+
+The Use of Cottolene for Shortening
+
+Of course, the recipes in this book indicate the exact amount of
+Cottolene to be used. In your other recipes, however, a general, _and
+important_, rule for the use of Cottolene is:
+
+=Use one-third less Cottolene than the amount of butter or lard given in
+your recipe.=
+
+For cake-baking, cream the Cottolene as you would butter, adding a
+little salt; _Cottolene contains no salt_. For other pastry handle
+exactly the same as directed for either butter or lard, using one-third
+less.
+
+
+The Use of Cottolene in Frying
+
+In _sautéing_, _browning_ or "_shallow frying_" (as it is sometimes
+called) use only enough Cottolene to grease the pan. The Cottolene
+should be put into the pan _while cold_ and, after the bottom of the pan
+is once covered with the melted Cottolene, more can be added as desired.
+Add more fat when you turn the food.
+
+Cottolene can be heated to a much higher temperature without burning
+than either butter or lard, but--unless allowed to heat gradually--the
+Cottolene may burn and throw out an odor, just as would any other
+cooking-fat.
+
+For _deep frying_, have Cottolene at least deep enough to cover, or
+float, the article being fried, heating slowly. For uncooked mixtures,
+such as doughnuts, fritters, etc., test with one-inch cubes of stale
+bread. The cubes of bread should brown a golden brown in one minute; or
+test with a bit of dough, which should rise at once to the top with some
+sputtering. Make this test always,--never trust your eye. The fat should
+be kept at an even temperature. For cooked mixtures, such as croquettes,
+fish balls, etc., the cube of bread should brown a golden brown in 40
+seconds.
+
+Uncooked fish and meat are better when covered with bread crumbs, to
+keep the crisp crust desired in frying food (see note on Egging and
+Crumbing under Culinary Hints, Page 12). The fat should be hot at first,
+that it may not penetrate; then reduce the heat, that the food may cook
+till done, without burning.
+
+Crumbed food is usually arranged in a croquette basket before placing it
+in the hot fat. This prevents the food from moving about, which
+sometimes causes the crust to loosen from the food, allowing it to
+absorb the fat.
+
+Never let the fat heat to smoking point, for then it is burning hot, and
+the food will burn on the outside while the inside remains raw and
+uncooked. Cook only three or four pieces at once, for more will chill
+the fat and prevent perfect frying.
+
+After the food has been cooked by this frying method it should be
+carefully removed at once from the fat and drained on brown paper.
+
+
+Care of Cottolene After Frying
+
+After the frying is done, the fat should be allowed to stand in a cool
+place to permit any sediment to settle. When cool, pour the fat
+carefully through a double fold of cheesecloth, or through a fine
+strainer. It is then ready for use.
+
+Cottolene does not retain the taste or odor from any article whatever
+that may be fried in it, and it may be used over and over again. You may
+from time to time, add fresh Cottolene to it as your quantity
+diminishes, but the frying qualities of the Cottolene are not affected
+by the shrinkage of the fat.
+
+
+
+
+What Noted Cooking Experts Think of Cottolene.
+
+
+THE high regard in which Cottolene is held by all those who have made a
+careful study of food preparation and food values is conclusively shown
+by the following testimonials received from famous authorities on
+Domestic Science:
+
+
+Mrs. Sarah Tyson Rorer
+
+Principal Philadelphia Cooking School and Culinary Editor "The Ladies'
+Home Journal."
+
+          "_I use Cottolene in every and all the ways that
+          one would use lard, also in the preparation of
+          sweet cakes. I consider it an important frying
+          medium and a much more healthful product than
+          lard._"
+
+       *       *       *       *       *
+
+Marion Harland
+
+Author of the famous "Marion Harland Cook Book."
+
+          "_Many years ago I discontinued the use of lard in
+          my kitchen and substituted for it--as an
+          experiment--Cottolene, then comparatively a new
+          product. Since my first trial of it I can truly
+          say that it has given complete satisfaction,
+          whether it is used alone, as 'shortening,' or in
+          combination with butter in pastry, biscuit, etc.,
+          or in frying. I honestly believe it to be the very
+          best thing of its kind ever offered to the
+          American housekeeper._"
+
+       *       *       *       *       *
+
+Mrs. Janet M. Hill
+
+Editor "Boston Cooking School Magazine."
+
+          "_For several years I have used Cottolene in my
+          own kitchen and find it very satisfactory. I am
+          glad to commend it._"
+
+       *       *       *       *       *
+
+Miss Jennie Underwood
+
+
+Superintendent The New York Cooking School.
+
+          "_We have used Cottolene for some time in our
+          classes here and are more than pleased with the
+          results, all agreeing that it is a very valuable
+          article. As a shortening agent in pastry, biscuit,
+          etc., it has proved all that you claim for it, and
+          as a frying agent it is entirely satisfactory._"
+
+       *       *       *       *       *
+
+Miss Mary Arline Zurhorst
+
+Principal National School Domestic Arts and Science, Washington, D. C.
+
+          "_Not only have we found Cottolene invaluable as a
+          frying agent, no matter how delicate the
+          composition of the article to be cooked, but also
+          as a substitute for the shortening in pastries and
+          sweets it has no equal._"
+
+       *       *       *       *       *
+
+These are but a few. Other well known authorities who have tested
+Cottolene and recommend its use are:
+
+          Mrs. F. A. Benson
+          Mrs. Emma P. Ewing
+          and Mrs. Christine Terhune Herrick
+
+
+
+
+Eminent Physicians Endorse the Wholesomeness of Cottolene
+
+
+NINE-TENTHS of all human ailments are due primarily to indigestion or
+are aggravated because of it. The chief cause of indigestion is food
+prepared with lard. The following are but brief extracts from letters
+received, showing the high esteem in which Cottolene is regarded as a
+cooking medium by physicians ranking among the highest in the
+profession.
+
+
+J. Hobart Egbert, A. M., M. D., Ph. D.
+
+From an article in the "Medical Summary," entitled, "Available Facts for
+Consumptives and Others with Wasting Diseases."
+
+          "_In cooking food, we would recommend the
+          preparation known as 'Cottolene,' a wholesome
+          combination of fresh beef suet and purest
+          cottonseed oil. This preparation is both
+          economical and convenient, free from adulteration
+          and impurities, and dietetic experiments
+          conclusively show that incorporated in food it
+          yields to the body available nourishment._"
+
+       *       *       *       *       *
+
+R. Ogden Doremus, M. D., LL. D.
+
+Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue
+Hospital Medical College, New York.
+
+          "_As a substitute for lard, which is its purpose,
+          Cottolene possesses all the desirable qualities of
+          lard without having the objectionable features
+          inherent in all products obtained from swine._"
+
+       *       *       *       *       *
+
+Dr. James Page Emery
+
+From an article in the "American Housekeeper" entitled "The Most
+Healthful of All Cooking Fats."
+
+          "_Cottolene, being essentially a vegetable
+          product, forms the most healthful and nutritious
+          cooking medium known to the food experts and
+          medical profession._"
+
+       *       *       *       *       *
+
+Wm. Jago, F. I. C., F. C. S.
+
+That eminent chemist, William Jago, than whom there is no higher
+authority on cooking fats, reports as follows from Brighton, England:
+
+          "_I find Cottolene to consist practically of 100
+          per cent pure fat, the following being the actual
+          results obtained by analysis: Percentage of Pure
+          Fat, 99.982. I found the 'shortening' effect of 12
+          ozs. of Cottolene practically equal to that of 1
+          lb. best butter. For hygienic reasons, Cottolene
+          may be used with safety as a perfectly harmless
+          and innocuous substitute for other fats employed
+          for dietetic purposes._"
+
+       *       *       *       *       *
+
+Other eminent physicians who have endorsed and recommended Cottolene
+are: =Henry Seffmann, M.D.=, Professor of Chemistry, Woman's Medical
+College of Pennsylvania, Philadelphia; =Prof. Jesse P. Battershall,
+Ph.S., F.C.S.=, Chemist U.S. Laboratory, New York; =Dr. Allen McLane
+Hamilton=, New York, N.Y.; =Dr. Edw. Smith=, Analyst New York State
+Board of Health.
+
+
+
+
+HOW TO MEASURE
+
+
+ONE cup, or one tablespoon, or one teaspoon, means a full measure--all
+it will hold of liquid, and even with the rim, or edge, of dry material.
+All measurements in this book are level unless otherwise stated, and
+_the quantities indicated are designed for a family of six persons_.
+
+Stir up all packed materials, like mustard in its box, and sift flour
+before measuring. Fill cup without shaking down, and dip spoon in
+material, taking up a heaped measure, then with a knife scrape off
+toward the tip till you have level measure. Pack butter or Cottolene in
+cup so there will be no air spaces. A scant cup means one-eighth less
+and a heaped cup about one-eighth more than a level cup.
+
+Divide a level spoon lengthwise for a half measure, and a half spoon
+crosswise for quarters or eighths. A pinch means about one-eighth, so
+does a saltspoon; less means a dash or a few grains.
+
+A rounded tablespoon means filled above the rim as much as the spoon
+hollow below, and equals two of level measure. It also equals one ounce
+in weight, and two rounded tablespoons if put together would heap a
+tablespoon about as high as would an egg, giving us the old-time measure
+of "butter size of an egg," or two ounces, or one-fourth the cup.
+
+Except in delicate cake, or where it is creamed with sugar, and in
+pastry--where it should be chilled to make a flaky crust, COTTOLENE or
+butter may be most quickly and economically measured after it is melted.
+Keep a small supply in a granite cup, and when needed, stand the cup in
+hot water, and when melted, pour the amount desired into the spoon or
+cup. For all kinds of breakfast cakes, it is especially helpful to
+measure it in this way.
+
+Soda, baking powder, spices, etc., are generally measured with a
+teaspoon, level measure, for this gives the proportional amount needed
+for the cup measure of other materials.
+
+
+STANDARD TABLE OF WEIGHTS AND MEASURES
+
+(All measurements are made level)
+
+
+Liquids
+
+          60 drops                                  = 1 teaspoon
+          3 teaspoons                               = 1 tablespoon
+          1 tablespoon                              = 1/2 ounce
+          4 tablespoons                             = 1/4 cup or 1/2 gill
+          2 gills                                   = 1 cup
+          2 cups                                    = 1 pint
+          2 cups milk or water                      = 1 pound
+
+
+Solids
+
+          2 tablespoons flour                       = 1 ounce
+          4 cups flour                              = 1 pound or 1 quart
+          2 solid level cups of butter or Cottolene = 1 pound
+          1/2 solid level cup butter                = 1/4 pound
+          2 tablespoons granulated sugar            = 1 ounce
+          2 cups granulated sugar                   = 1 pound
+          2-1/2 cups powdered sugar                 = 1 pound
+          2 solid cups chopped meat                 = 1 pound
+          2 tablespoons butter (solid and level)    = 1 ounce
+          4 tablespoons butter (solid and level)    = 1/4 cup
+          4 tablespoons coffee                      = 1 ounce
+          9 large eggs                              = 1 pound
+
+
+
+
+Time Tables for Cooking
+
+
+Baking Bread, Cakes and Puddings
+
+          Loaf bread                        40 to 60 m.
+          Rolls, Biscuit                    10 to 20 m.
+          Graham gems                             30 m.
+          Gingerbread                       20 to 30 m.
+          Sponge-cake                       45 to 60 m.
+          Plain cake                        30 to 40 m.
+          Fruit cake                         2 to 3 hrs.
+          Cookies                           10 to 15 m.
+          Bread pudding                           1 hr.
+          Rice and Tapioca                        1 hr.
+          Indian pudding                     2 to 3 hrs.
+          Plum pudding                       2 to 3 hrs.
+          Custards                          15 to 20 m.
+          Steamed brown-bread                    3 hrs.
+          Steamed puddings                   1 to 3 hrs.
+          Pie-crust                         about 30 m.
+          Potatoes                          30 to 45 m.
+          Baked beans                        6 to 8 hrs.
+          Braised meat                       3 to 4 hrs.
+          Scalloped dishes                  15 to 20 m.
+
+
+Baking Meats
+
+          Beef, sirloin, rare, per lb.            8 to 10 m.
+          Beef, sirloin, well done, per lb.      12 to 15 m.
+          Beef, rolled rib or rump, per lb.      12 to 15 m.
+          Beef, long or short fillet             20 to 30 m.
+          Mutton, rare, per lb.                        10 m.
+          Mutton, well done, per lb.                   15 m.
+          Lamb, well done, per lb.                     15 m.
+          Veal, well done, per lb.                     20 m.
+          Pork, well done, per lb.                     30 m.
+          Turkey, 10 lbs. wt.                           3 hrs.
+          Chickens, 3 to 4 lbs. wt.            1 to 1-1/2 hrs.
+          Goose, 8 lbs.                                 2 hrs.
+          Tame duck                              40 to 60 m.
+          Game duck                              30 to 40 m.
+          Grouse, Pigeons                              30 m.
+          Small birds                            15 to 20 m.
+          Venison, per lb.                             15 m.
+          Fish, 6 to 8 lbs.; long, thin fish            1 hr.
+          Fish, 4 to 6 lbs.; thick Halibut              1 hr.
+          Fish, small                            20 to 30 m.
+
+
+Freezing
+
+          Ice Cream                               30 m.
+
+
+Boiling
+
+          Coffee                               3 to  5 m.
+          Tea, steep without boiling                 5 m.
+          Cornmeal                                   3 hrs.
+          Hominy, fine                               1 hr.
+          Oatmeal, rolled                           30 m.
+          Oatmeal coarse, steamed                    3 hrs.
+          Rice, steamed                       45 to 60 m.
+          Rice, boiled                        15 to 20 m.
+          Wheat Granules                      20 to 30 m.
+          Eggs, soft boiled                    3 to  6 m.
+          Eggs, hard boiled                   15 to 20 m.
+          Fish, long, whole, per lb.           6 to 10 m.
+          Fish, cubical, per lb.                    15 m.
+          Clams, Oysters                       3 to  5 m.
+          Beef, corned and à la mode           3 to  5 hrs.
+          Soup stock                           3 to  6 hrs.
+          Veal, Mutton                         2 to  3 hrs.
+          Tongue                               3 to  4 hrs.
+          Potted pigeons                             2 hrs.
+          Ham                                        5 hrs.
+          Sweetbreads                         20 to 30 m.
+          Sweet corn                           5 to  8 m.
+          Asparagus, Tomatoes, Peas           15 to 20 m.
+          Macaroni, Potatoes, Spinach,
+            Squash, Celery, Cauliflower,
+            Greens                            20 to 30 m.
+          Cabbage, Beets, young               30 to 45 m.
+          Parsnips, Turnips                   30 to 45 m.
+          Carrots, Onions, Salsify            30 to 60 m.
+          Beans, String and Shelled            1 to  2 hrs.
+          Puddings, 1 quart, steamed                 3 hrs.
+          Puddings, small                            1 hr.
+
+
+Frying
+
+          Croquettes, Fish Balls                   1 m.
+          Doughnuts, Fritters                3 to  5 m.
+          Bacon, Small Fish, Potatoes        2 to  5 m.
+          Breaded Chops and Fish             5 to  8 m.
+
+
+Broiling
+
+          Steak, one inch thick                        4 m.
+          Steak, one and a half inch thick             6 m.
+          Small, thin fish                       5 to  8 m.
+          Thick fish                            12 to 15 m.
+          Chops broiled in paper                 8 to 10 m.
+          Chickens                                    20 m.
+          Liver, Tripe, Bacon                    3 to  8 m.
+
+
+
+
+HELPFUL CULINARY HINTS
+
+
+On Methods of Cooking
+
+Water _boiling_ slowly has the same temperature as when boiling rapidly,
+and will do just the same amount of work; there is, therefore, no object
+in wasting fuel to keep water boiling violently.
+
+_Stewing_ is the most economical method of cooking the cheaper and
+tougher cuts of meats, fowl, etc. This method consists in cooking the
+food a long time in sufficient water to cover it--at a temperature
+slightly below the boiling point.
+
+_Braising._ In this method of cooking, drippings or fat salt pork are
+melted or tried out in the kettle and a bed of mixed vegetables, fine
+herbs and seasoning placed therein. The article being cooked is placed
+on this bed of vegetables, moisture is added and the meat cooked until
+tender at a low temperature. The last half hour of cooking the cover is
+removed, so that the meat may brown richly.
+
+In _broiling_ and _grilling_, the object is first to sear the surface
+over as quickly as possible, to retain the rich juices, then turn
+constantly until the food is richly browned. _Pan-broiling_ is cooking
+the article in a greased, hissing-hot, cast-iron skillet, turning often
+and drawing off the fat as it dries out.
+
+_Sautéing_ is practically the same as pan-broiling, except that the fat
+is allowed to remain in the skillet. The article is cooked in a small
+amount of fat, browning the food on one side and then turning and
+browning on the other side.
+
+_Frying._ While this term is sometimes used in the sense of sautéing it
+usually consists of cooking by means of immersion in deep, hot fat. When
+frying meats or fish it is best to keep them in a warm room a short time
+before cooking, then wipe dry as possible. As soon as the food has
+finished frying, it should be carefully removed from the fat and drained
+on brown paper.
+
+
+Egging and Crumbing Food
+
+Use for this dry bread crumbs, grated and sifted, crackers rolled and
+sifted, or soft stale bread broken in pieces and gently rubbed through
+croquette basket; the eggs should be broken into a shallow plate and
+slightly beaten with a fork to mix the white thoroughly. Dilute the eggs
+in the proportion of two tablespoons cold milk or water to every egg.
+The crumbs should be dusted on the board; the food to be fried should be
+lightly crumbed all over, then dipped into egg so as to cover the
+article entirely, then rolled again in bread crumbs. Sometimes, as in
+cooking fish, flour is used for the first coating in place of the
+crumbs, the article being then dipped into the egg mixture, then with
+crumbs and then fried.
+
+
+Larding
+
+Consists of introducing small strips of fat, salt pork or bacon through
+uncooked meat. To lard, introduce one end of the lardoon (the small
+strip of fat) into a larding needle and with the pointed end take up a
+stitch one-half inch deep and one-half inch wide. Draw the needle
+through carefully so that the ends of the lardoon may project evenly
+over the surface of the meat. Oftentimes, however, thin slices of fat,
+salt pork or bacon are placed over the meat as a substitute for larding,
+although it does not give quite the same delicious flavor or look so
+attractive.
+
+
+Marinating
+
+Consists of adding a pickle, composed of vinegar and oil, to the
+ingredients of some combination used in salad making.
+
+
+Cleaning Cooking Utensils
+
+For washing dishes and cleaning pots and pans use a solution made by
+dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan
+full of water. If the cooking utensils have become charred or stained in
+cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub
+utensil thoroughly. After scouring, rinse the article well in hot water,
+and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for
+keeping the refrigerator clean and sweet.
+
+
+
+
+_January_
+
+          _Hail! hail! the New Year, ring the bells
+           Till music echoes o'er the dells,
+           Play merry tunes, sing merry songs,
+           For joy to this New Year belongs._
+                                      --_Raymond._
+
+[Illustration]
+
+EDITOR'S NOTE:
+
+_This menu--the first of the year--has been prepared rather more
+elaborately than the customary Sunday menus, with the thought that it
+might serve also as suggestion for a New Year's Dinner._
+
+[Sidenote: _January_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          MANGOES      SALTED NUTS      OLIVES
+
+          CONSOMMÉ DUCHESS--IMPERIAL STICKS
+
+          CRAB MEAT IN TIMBALE CASES
+
+          "GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING
+
+          CHANTILLY APPLE SAUCE
+
+          ONIONS AU GRATIN
+
+          ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+          VANILLA ICE CREAM--CHOCOLATE SAUCE
+
+          COCOANUT CUBES--CHOCOLATE NUT CAKE
+
+          FRUIT      RAISINS      NUTS
+
+          ROQUEFORT CHEESE--WATER BISCUIT
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+          3 dozen oysters.
+          2 lemons cut in quarters.
+          Salt, pepper, Tobasco, horseradish and Tomato catsup.
+
+PROCESS: If possible, have the little Blue Points. Open, loosen, and
+leave them on the lower shell. Fill soup plates with shaved ice and
+arrange shell on ice having the small end of shells point toward center
+of the plate. Wash lemons, cut in quarters, remove seeds and serve
+one-quarter in center of each plate. Garnish with sprays of parsley
+arranged between the shells. Pass remaining ingredients on a small
+silver tray, or a cocktail dressing may be made and served in a small
+glass dish and passed to each guest.
+
+
+CONSOMMÉ DUCHESS
+
+Consommé served with a meringue, prepared as follows: Beat the whites of
+eggs very stiff and drop by heaping tablespoonsful into milk heated to
+the scalding point in a shallow vessel (a dripping pan is the best),
+using care that milk does not scorch. Turn each spoonful, allowing it to
+cook, until it sets. Place one of these individual meringues on the top
+of each service of consommé, and sprinkle with finely chopped parsley.
+Serve with Imperial Sticks.
+
+
+IMPERIAL STICKS
+
+Cut stale bread in one-third inch slices, remove the crusts. Spread
+thinly with butter. Cut slices in one-third inch strips, put on a tin
+sheet and bake until a delicate brown in a hot oven. Pile "log cabin"
+fashion on a plate covered with a doily, or serve two sticks on plate by
+the side of cup in which soup is served.
+
+
+CRAB MEAT IN TIMBALE CASES
+
+          8 Timbale cases.
+          2 cups crab meat.
+          3 tablespoons butter.
+          3 tablespoons flour.
+          Yolks 2 eggs.
+          1 tablespoon onion finely chopped.
+          Salt, pepper, paprika.
+          Few grains each cayenne, mustard and nutmeg.
+          2 cups hot thin cream.
+
+PROCESS: Melt butter in a sauce pan, add onion and cook five minutes
+without browning, stirring constantly. Add flour and stir until well
+blended. Add hot cream gradually, continue stirring, add seasoning to
+taste. Remove from range and add egg yolks slightly beaten. Reheat crab
+meat in sauce (over hot water). Serve in Swedish Timbales.
+
+
+SWEDISH TIMBALES
+
+          1 cup flour.
+          1/2 teaspoon salt.
+          1 teaspoon sugar.
+          1 egg.
+          2/3 cup milk.
+          1 tablespoon olive oil.
+
+PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring
+constantly, add well beaten egg and olive oil. Mixture should be very
+smooth, strain and let stand over night. Heat a timbale iron in hot
+Cottolene, drain and dip iron into batter, (having batter in a small
+pitcher), place in hot Cottolene and fry until crisp and delicately
+browned. Remove from iron and invert on brown paper. These dainty cases
+are for all kinds of creamed mixtures. They are used instead of patty
+shells or croustades.
+
+
+ROAST GOOSE
+
+PREPARING THE GOOSE FOR THE OVEN
+
+Singe, and remove all pin feathers. Before drawing the bird give it a
+thorough scrubbing with a brush, in a warm Fairy soap solution. This is
+very necessary for it cleans off all dirt that becomes mixed with the
+oily secretions, and opens and cleanses the pores that the oil may be
+more readily extracted. Draw and remove everything that can be taken
+out, then rinse thoroughly and wipe inside and out, with a clean crash
+towel; sprinkle the inside lightly with salt, pepper, and powdered sage.
+(The latter may be omitted.)
+
+Stuff with the following mixture and truss as turkey.
+
+
+POTATO AND NUT STUFFING
+
+(FOR ROAST GOOSE OR DUCK)
+
+          4 cups hot mashed potatoes.
+          2-1/2 tablespoons finely chopped onion or chives.
+          1 cup English Walnut meats chopped moderately.
+          1/2 teaspoon paprika.
+          1-1/4 teaspoon salt.
+          1/2 cup cream.
+          2 tablespoons butter.
+          Yolks of 2 eggs.
+          1 teaspoon sweet herbs if the flavor is desired.
+
+PROCESS: Mix the ingredients in the order given and fill the body of the
+goose.
+
+
+ROASTING THE BIRD
+
+After trussing, place the goose on a rack in a dripping pan, sprinkle
+with salt, cover the breast with thin slices of fat salt pork, and place
+in the oven. Cook three-quarters of an hour, basting often with the fat
+in the pan. Then remove pan from oven and drain off all the fat. Remove
+the slices of pork and sprinkle again with salt and dredge with flour
+and return to oven. When the flour is delicately browned, add one cup of
+boiling water and baste often; add more water when necessary. Sprinkle
+lightly with salt and again dredge with flour. Cook until tender, from
+one and one-half to three hours, according to the age of the bird. If
+you have a very young goose it is infinitely better to steam or braise
+it until tender, then dredge it with salt and flour and brown it richly
+in the oven. Serve on a bed of cress, garnish with Baked Snow or
+Jonathan apples.
+
+
+CHANTILLY APPLE SAUCE (WITH HORSERADISH)
+
+Pare, core and cut in quarters, five medium-sized Greenings. Cook with
+very little water; when quite dry, rub through a fine purée strainer. To
+the pulp add one-half cup granulated sugar, five tablespoons grated
+horseradish, then fold in an equal quantity of whipped cream. Serve at
+once with roast goose, ducks or goslings.
+
+
+ONIONS AU GRATIN
+
+Cook one quart of uniform-sized, silver-skinned onions in boiling salted
+water. When quite tender, drain and turn into a baking dish; cover with
+Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
+crumbs and finish cooking. Brown crumbs delicately.
+
+
+ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+Select crisp, well-bleached heads of endive, separate the leaves,
+keeping the green leaves separate from the bleached; wash and dry.
+Dispose the leaves on individual plates of ample size. Arrange the green
+leaves first, then the bleached leaves until a nest has been formed;
+fill the centers with the hearts of celery cut in one-half inch pieces.
+Cut a slice from the stem end of crisp red and green peppers, remove the
+seeds and veins and cut in the thinnest shreds possible, using the
+shears. Strew these shreds over each portion and, just before serving,
+marinate each with French Dressing.
+
+
+VANILLA ICE CREAM
+
+          3/4 cup sugar.
+          1/3 cup water.
+          1 quart cream.
+          1-1/2 tablespoons vanilla.
+
+PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
+slightly and add to cream, add vanilla and freeze in the usual way. Pack
+in a brick-shape mold. Bury in salt and ice, let stand several hours.
+Remove from mold to serving platter and pour around each portion Hot
+Chocolate Sauce.
+
+
+HOT CHOCOLATE SAUCE
+
+Melt two squares chocolate in a sauce-pan, add one cup sugar, one
+tablespoon butter and two-thirds cup boiling water. Simmer fifteen
+minutes. Cool slightly and add three-fourths teaspoon vanilla.
+
+
+COCOANUT CUBES
+
+Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
+When cool cut in two-inch cubes and cover each cube with Boiled
+Frosting; sprinkle thickly with fresh grated cocoanut.
+
+
+CHOCOLATE NUT CAKE
+
+          1/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          2-1/3 cups flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          2 squares chocolate melted.
+          3/4 cup English walnut meats broken in pieces.
+          1/2 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
+constantly. Beat egg yolks thick and light, add gradually remaining cup
+of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
+baking powder and salt; add to first mixture alternately with milk. Add
+nut meats and vanilla, then cut and fold in the whites of eggs beaten
+stiff. Turn into a well-greased tube pan and bake forty-five minutes in
+a moderate oven. Cool and spread with boiled frosting.
+
+[Sidenote: _January_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ WITH EGG BALLS
+
+          CELERY      OLIVES
+
+          BREADED SEA BASS--SAUCE TARTARE
+
+          NORWEGIAN POTATOES      STEWED TOMATOES
+
+          CABBAGE RELISH
+
+          LEMON PIE      CHEESE
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+CONSOMMÉ WITH EGG BALLS
+
+To six cups of hot Consommé add egg balls, serving three or four in each
+portion.
+
+
+EGG BALLS
+
+          1 hard cooked egg.
+          1/8 teaspoon salt.
+          Few grains pepper.
+          Few drops onion juice.
+          1 teaspoon thick cream.
+          1/4 teaspoon finely chopped parsley.
+
+PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
+seasonings, parsley and cream. Moisten with some of the yolk of a raw
+egg until of the consistency to handle. Shape with the hands in tiny
+balls and poach two minutes in boiling water or a little consommé.
+Remove with skimmer. Serve at once.
+
+
+BREADED SEA BASS
+
+Remove the skin from a sea bass, bone and cut fillets in pieces for
+serving. Rub over with the cut side of a lemon, sprinkle with salt,
+pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
+water) then in fine cracker crumbs; repeat. Place in croquette basket
+and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
+Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
+Sauce Tartare in a sauce boat.
+
+(For recipe for Sauce Tartare see page 84.)
+
+
+NORWEGIAN POTATOES
+
+Wash, scrub and pare six medium size potatoes. Cook in boiling salted
+water until tender. Drain, pass through ricer. Add six anchovies drained
+from the oil in bottle and cut in one-fourth inch pieces, one-half
+teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
+if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
+tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
+place on range and cook slowly three minutes, stirring constantly.
+Remove from range, spread mixture on plate to cool, then mold like small
+eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
+fry a golden brown in deep, hot Cottolene.
+
+
+STEWED TOMATOES
+
+To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
+Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
+one-fourth cup butter. Heat to boiling point and turn into hot serving
+dish.
+
+
+CABBAGE RELISH
+
+Chop crisp, white cabbage very fine (there should be two cups). Chop one
+green pepper and one medium-sized Bermuda onion the same. Mix well and
+season with one teaspoon salt, one-eighth teaspoon black pepper, one
+teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
+vinegar with two tablespoons cold water; add to relish. Chill and serve
+in crisp lettuce leaves.
+
+
+LEMON PIE
+
+          3/4 cup sugar.
+          1 cup boiling water.
+          2 tablespoons cornstarch.
+          2 tablespoons flour.
+          2 egg yolks slightly beaten.
+          4 tablespoons lemon juice.
+          Grated rind one lemon.
+          1 teaspoon butter.
+          Few grains salt.
+
+PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water
+gradually, stirring constantly. Cook over hot water until mixture
+thickens; continue stirring. Add lemon juice, rind, butter, and egg
+yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim
+of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.
+Bake in a moderate oven until crust is well browned. Remove from oven,
+cool slightly, spread with meringue, return to oven to bake and brown
+meringue.
+
+
+MERINGUE
+
+          Whites 2 eggs.
+          2 tablespoons powdered sugar.
+          1/4 teaspoon lemon or orange extract.
+
+PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful;
+continue beating. Add flavoring, drop by drop. Spread unevenly over pie
+and bake fifteen minutes in a slow oven; brown the last five minutes of
+baking.
+
+
+CAFÉ NOIR (AFTER-DINNER COFFEE)
+
+To prepare after-dinner coffee, use twice the quantity of coffee or half
+the quantity of water, given in recipe for Boiled Coffee (see Page 30).
+This coffee may be prepared in the Percolator, following the directions
+given in the foregoing. Milk or cream is not served with black coffee.
+Serve in hot after-dinner coffee cups, with or without cut loaf sugar.
+
+[Sidenote: _January_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          NOODLE SOUP
+
+          BOILED BEEF--HORSERADISH SAUCE
+
+          BAKED POTATOES
+
+          MACARONI WITH TOMATO SAUCE
+
+          CHIFFONADE SALAD
+
+          STEAMED COTTAGE PUDDING
+
+          BANANA SAUCE
+
+          COFFEE      TEA
+
+       *       *       *       *       *
+
+NOODLE SOUP
+
+          2 quarts Chicken Consommé.
+          1 teaspoon finely chopped parsley.
+          1 recipe noodles cut very fine (see below).
+
+PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).
+Drain fowl from stock, and strain. When cold, remove fat, and clear.
+Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley
+and serve very hot.
+
+
+NOODLES
+
+          1 egg.
+          1/2 teaspoon salt.
+          Flour.
+          Few grains nutmeg.
+
+PROCESS: Beat egg slightly, add seasonings, add flour enough to make a
+stiff dough. Knead on a floured board until smooth and elastic. Roll out
+on a sheet as thin as paper, cover and let stand for half an hour. Roll
+loosely and cut the desired width, either in threads or ribbons, unroll
+and scatter over board; let lay half an hour. Cook in boiling, salted
+water fifteen minutes, drain and add to soup. Noodles may be cooked in
+Consommé twenty minutes but the soup will not be as clear as when
+noodles are cooked previously.
+
+
+BOILED BEEF
+
+Have five pounds of beef, cut from the face of the rump. Wipe meat,
+sprinkle with salt, pepper, and dredge with flour. Brown richly in an
+iron skillet in some of its own fat tried out, turning often. Remove to
+kettle and cover with boiling water. Add one tablespoon salt, one-half
+teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
+sliced, and one-half onion sliced. Add two sprays each of parsley and
+thyme and one of marjoram. Cover and heat to boiling point. Skim when
+necessary. Reduce heat and simmer until meat is tender (four or five
+hours). Remove to serving platter. Strain stock and use for soup or
+sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)
+
+
+MACARONI WITH TOMATO SAUCE
+
+Cook one cup macaroni, broken in inch pieces, in boiling salted water
+twenty minutes. Drain, and pour over cold water to separate pieces. Mix
+with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
+Turn into a buttered baking dish, cover with buttered crumbs, bake
+twenty minutes in a hot oven.
+
+
+TOMATO SAUCE
+
+          1 half can tomatoes.
+          1/8 teaspoon soda.
+          1 teaspoon sugar.
+          6 peppercorns.
+          2 cloves.
+          Slice onion.
+          Bit of bay leaf.
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+
+PROCESS: Heat tomatoes to boiling point; add soda and the seven
+ingredients following. Cook twenty minutes. Rub through a purée
+strainer, add stock. Brown butter in a sauce-pan, add flour and continue
+browning, stirring constantly. Add hot tomato mixture slowly, mix well,
+and pour over Macaroni.
+
+
+CHIFFONADE SALAD
+
+Cut the hearts of celery in one-inch pieces, cut pieces in straws to
+fill one cup. Remove the pulp from grape fruit, leaving each
+half-section in its original shape. There should be one cup. Peel and
+chill four medium-sized tomatoes (Southern or hot-house at this season),
+cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
+arrange in nests on serving dish, and arrange other ingredients in
+separate mounds in the nests. Marinate with French Dressing, and garnish
+each with chopped parsley, green and red sweet peppers cut in
+thread-like strips, and sprays of pepper-grass or parsley. Pass
+Mayonnaise Dressing.
+
+
+STEAMED COTTAGE PUDDING
+
+          3 tablespoons Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+yolks of eggs beaten very light. Mix and sift flour, baking powder and
+salt, add to first mixture alternately with milk; cut and fold in the
+stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and
+steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana
+Sauce.
+
+
+BANANA SAUCE
+
+          1 cup water.
+          1/2 cup sugar.
+          Pulp 3 bananas.
+          3 tablespoons lemon juice.
+          2 eggs well beaten.
+          Few grains salt.
+          Few gratings lemon rind.
+
+PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub
+bananas through a sieve, add remaining ingredients and beat until well
+blended and light. Pour on hot syrup slowly, beating constantly. Serve
+hot. Pulp of peaches or apricots may be used in place of bananas.
+
+[Sidenote: _January_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CORN CHOWDER
+
+          CRISP SODA CRACKERS
+
+          OX JOINTS EN CASSEROLE
+
+          BOILED RICE      PARSNIPS SAUTÉD IN BUTTER
+
+          CHEESE AND PIMENTO SALAD
+
+          AMBROSIA      ANISE WAFERS
+
+          COFFEE
+
+       *       *       *       *       *
+
+CORN CHOWDER
+
+          2 cups cooked corn cut from cob, or
+          1 can of corn.
+          1 cup salt pork cubes.
+          1 cup potatoes cut in cubes.
+          1/2 onion sliced.
+          3 cups water.
+          2 cups scalded milk.
+          1 tablespoon butter.
+          1 tablespoon flour.
+          2/3 cup cracker crumbs.
+          Salt, Pepper.
+
+PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying
+pan; add onion, and cook until yellow. Pare and cut potatoes in one-half
+inch cubes, parboil five minutes. Add to onion, with corn and water;
+cover and cook twenty minutes or until potatoes are soft. Melt butter in
+a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on
+slowly, stirring constantly. Combine mixtures; add crumbs and
+seasonings. Serve for dinner in cups or in small "nappies."
+
+
+OX JOINTS EN CASSEROLE
+
+Separate ox-tails at joints, parboil five minutes; then rinse
+thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
+one-fourth cup butter in frying pan, add three slices onion and joints,
+sauté until joints are well browned. Remove joints and onion; to fat add
+one-fourth cup flour, brown slightly, stirring constantly. Add slowly
+two cups of Brown Stock, or water and a large can of tomatoes. Add
+one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
+earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
+three to four hours. Add more moisture if necessary. Remove joints,
+strain liquor, return joints to liquor, add one cup each carrot and
+turnip cut in straws and parboiled in boiling, salted water ten minutes,
+and set in oven to complete cooking. Serve in Casserole or in a deep
+platter surrounded with a border of boiled rice.
+
+
+BOILED RICE
+
+Wash one cup of rice, drain and add slowly to three quarts boiling
+salted water so as not to stop water boiling. Boil rapidly until rice is
+tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
+water to separate kernels. Turn into double boiler, and cover with a
+crash towel; keep hot over hot water.
+
+
+PARSNIPS SAUTÉD IN BUTTER
+
+Wash parsnips, cover with boiling water, add salt to season. Cook until
+tender--thirty-five to fifty minutes. Drain and cover quickly with cold
+water; rub off skins with the hands. Cut in one-fourth inch slices,
+sprinkle with salt, pepper; dip in flour and sauté a golden brown in hot
+butter. Brown on one side, then turn and brown on the other.
+
+
+CHEESE AND PIMENTO SALAD
+
+Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
+pimentos from liquor in can, and dry them on crash towel.) Add one
+tablespoon finely chopped chives or onion, one-half teaspoon finely
+chopped parsley, season with salt and cayenne. Moisten with thick cream,
+and pack solidly in prepared green pepper-cups. Set aside in a cold
+place for several hours. With a sharp knife cut in thin slices
+crosswise. Arrange two slices on crisp lettuce leaves; serve with French
+Dressing.
+
+
+AMBROSIA
+
+          6 sweet Florida oranges.
+          1 cocoanut grated.
+          4 plantains (red bananas).
+          1/3 cup fine table Sherry wine.
+          1/4 cup lemon juice.
+          Bar sugar.
+
+PROCESS: Peel the oranges, separate the sections, remove the tough
+membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
+glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew
+with cocoanut and a layer of thinly sliced banana. Repeat until all
+ingredients are used, having a thick layer of cocoanut on top. The fruit
+should be piled in cone shape. Chill and serve with dainty cakes,
+macaroons, Anise wafers, etc.
+
+
+ANISE SEED WAFERS
+
+          1/3 cup Cottolene.
+          1 cup granulated sugar.
+          3 eggs.
+          2 cups flour.
+          3 teaspoons anise seed.
+          1/4 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          Flour.
+
+PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a
+time, beating constantly. Beat whites of eggs stiff, add to first
+mixture alternately with flour mixed and sifted with anise seed, nutmeg
+and salt. Add just enough extra flour to dough to roll very thin. Shape
+with small, fluted cutter, and bake in a quick oven.
+
+[Sidenote: _January_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMMÉ WITH RICE BALLS
+
+          BRAISED BEEF TONGUE--SAVORY SAUCE
+
+          BAKED POTATOES      BERMUDA ONIONS, BUTTER SAUCE
+
+          CREAMED CELERY
+
+          FLORIDA SALAD
+
+          YANKEE PLUM PUDDING--VANILLA SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+(For recipe see Page 14.) Serve small cress or cucumber sandwiches with
+this course.
+
+
+CONSOMMÉ WITH RICE BALLS
+
+To six cups of hot Consommé, (for recipe see Page 149), add Rice Balls.
+
+
+RICE BALLS
+
+          1 cup cold, cooked rice.
+          2 tablespoons flour.
+          1 teaspoon grated onion.
+          1 teaspoon finely chopped parsley.
+          1 egg slightly beaten.
+          Salt, pepper, cayenne.
+
+PROCESS: Warm rice slightly and rub through a sieve, add flour,
+seasonings, and bind together with egg. Measure mixture by the
+teaspoonful. Roll in small balls. Poach until firm on outside in boiling
+salted water. Remove with skimmer and drop into clear, hot soup.
+
+
+BRAISED BEEF TONGUE
+
+Order a fresh tongue. Wash and put tongue in a kettle, cover with
+boiling water; cook slowly two to three hours. Remove tongue from water,
+peel off skin, and trim off roots. Place in Dutch oven or deep earthen
+dish, and surround with one-half cup each carrot, turnip, celery and
+onion, cut in half-inch dice, one green pepper (seeds and veins removed)
+cut in shreds, and two sprays parsley. Pour over one quart of Brown
+Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in
+which tongue was cooked may be used for making sauce.) Cover closely and
+simmer slowly (do not allow sauce to boil) two hours or until tongue is
+tender. Serve on hot platter. Surround with sauce.
+
+
+BAKED POTATOES
+
+(For recipe see Page 140.)
+
+
+BERMUDA ONIONS WITH BUTTER SAUCE
+
+Peel the desired number of Bermuda onions. Cover with boiling water.
+Heat to boiling point, boil five minutes, drain; repeat. Then cover with
+boiling salted water, and cook until tender (from forty-five minutes to
+one hour). Drain well. Dot over with bits of butter, finely chopped
+parsley, and pepper. Serve hot.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces. Cook in boiling
+salted water until tender; drain. (There should be two cups.) Cut a
+slice from the stem end of one green or red pepper, remove the seeds and
+veins. Parboil pepper eight minutes; drain and chop half the pepper
+fine. Add to celery, and reheat in one cup of White Sauce.
+
+
+FLORIDA SALAD
+
+Remove the peel from six large Florida Navel oranges. Separate the
+sections, and peel off the membrane, keeping the pulp in its original
+shape. Cut each section crosswise once. Dispose the orange cubes equally
+in nests of lettuce-heart leaves. Arrange the halves of English walnuts
+over these and marinate with French Dressing, using lemon and orange
+juice, also some of the fine orange pulp, in place of vinegar. Sprinkle
+with paprika.
+
+
+YANKEE PLUM PUDDING
+
+          2/3 cup Cottolene.
+          1 cup N. O. molasses.
+          3 cups flour.
+          1-1/2 teaspoons soda.
+          1 teaspoon cinnamon.
+          1/2 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          1 cup sweet milk.
+          1 cup seeded shredded raisins.
+          1 cup English Walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices
+and salt; add alternately with milk, reserving enough flour to dredge
+raisins and nut meats; mix well and turn in buttered molds. Steam three
+hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see
+Page 136.)
+
+
+BOILED COFFEE
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          6 cups boiling water.
+          1 cup cold water.
+
+PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute
+with one-half cup cold water, add to coffee and mix thoroughly. Turn
+into coffeepot and add boiling water, stir well. Place on range; let
+boil five minutes. If not boiled sufficiently, coffee will not be clear;
+if boiled too long, the tannic acid will be extracted, causing serious
+gastric trouble. Stuff the spout of pot with soft paper to prevent the
+escape of aroma. Stir down, pour off one cup to clear the spout of
+grounds, return to pot. Add remaining half-cup cold water to complete
+the clearing process. Place pot on back of range for ten minutes, where
+coffee will not boil. Serve immediately. If coffee must be kept longer,
+drain from the grounds and keep just below boiling point.
+
+
+
+
+_February_
+
+          _Variety's the very spice of life,
+           That gives it all its flavor._
+                              --_Cowper._
+
+[Illustration]
+
+[Sidenote: _February_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          GRAPE-FRUIT COCKTAILS
+
+          TOMATO BOUILLON
+
+          LAKE TROUT BAKED IN PAPER BAG
+
+          SAUCE À L'ITALIENNE
+
+          FRENCH FRIED POTATOES      BRUSSELS SPROUTS
+
+          FRENCH ENDIVE--FRENCH DRESSING
+
+          EGGLESS RICE PUDDING--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+GRAPE-FRUIT COCKTAIL
+
+Select heavy grape-fruit (weight means more pulp than rind). Chill, cut
+in halves, and remove the sections of pulp, preserving the shape of
+sections if possible. Remove the skins from Malaga grapes, cut in halves
+lengthwise, remove seeds (there should be equal quantity of both
+grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit
+thoroughly, serve in tall stem glasses, add a little juice, sprinkle
+each with a tablespoon bar sugar, and just before serving pour over each
+portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.
+
+
+TOMATO BOUILLON
+
+To five cups of Standard Broth add one cup of thick tomato purée. Reheat
+and serve in bouillon cups.
+
+
+STANDARD BROTH
+
+(BEEF, VEAL, LAMB, CHICKEN OR GAME)
+
+          4 pounds meat.
+          1 pound marrow bone.
+          2-1/2 quarts cold water.
+          1/2 teaspoon peppercorns.
+          4 cloves.
+          1 spray marjoram.
+          2 sprays thyme.
+          2 sprays parsley.
+          1/2 bay leaf.
+          1/4 cup each diced carrot, onion, and celery.
+          1/2 tablespoon salt.
+
+PROCESS: Remove meat from bone and cut in inch cubes; brown richly one
+third of meat in some of the marrow taken from bone. Cover remainder of
+meat with cold water, let stand thirty minutes, then add browned meat
+and rinse the pan in which meat was browned with some of the water.
+Bring to boiling point and skim. Reduce heat and boil gently five hours;
+stock should be reduced to three pints. Add seasonings the last hour of
+cooking. Strain, cool, remove fat, and clear.
+
+
+LAKE TROUT BAKED IN PAPER BAG
+
+Clean a four-pound lake trout. Sprinkle inside with salt and pepper.
+Fill with stuffing (recipe next page); sew. Spread with soft butter,
+sprinkle with salt and pepper. Lay fish carefully in a well greased
+paper bag, add one-fourth cup white wine, one-half onion finely chopped,
+six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth
+cup water. Press air from bag, fold open end over three times, fold
+sides and corners close to fish, first moistening the bag on corners and
+edges; lay in a dripping-pan and place in a hot oven. When bag is
+browned evenly (not burned) reduce heat, and bake fish one hour. (Bag
+will brown in ten minutes.) Remove from bag to serving platter and pour
+contents of bag over fish. Serve with the following sauce:
+
+
+SAUCE À L'ITALIENNE
+
+          2-1/2 tablespoons butter.
+          2 tablespoons finely chopped onion.
+          2 tablespoons finely chopped carrot.
+          2 tablespoons finely chopped lean uncooked ham.
+          1/2 teaspoon peppercorns.
+          3 cloves.
+          2 sprays marjoram.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+          1-1/4 cups white wine.
+          1 clove garlic.
+          2 teaspoons finely chopped parsley.
+
+PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham,
+peppercorns, cloves and marjoram, and cook five minutes. Add flour and
+stir until flour is well browned; add gradually stock and wine, strain,
+add garlic and simmer five minutes. Remove garlic and pour around Baked
+Lake Trout. Sprinkle with parsley.
+
+
+STUFFING FOR FISH
+
+          1 cup cracker crumbs.
+          2 teaspoons finely chopped parsley.
+          1 tablespoon finely chopped pickles.
+          1 teaspoon salt.
+          1 teaspoon grated onion.
+          3 tablespoons butter.
+          1/4 to 1/2 cup boiling water.
+
+PROCESS: Melt butter in hot water; add remaining ingredients in the
+order given. Mix lightly with a fork.
+
+
+BRUSSELS SPROUTS
+
+Look over, remove wilted leaves from sprouts, cover with cold water, let
+soak one-half hour. Cook in boiling salted water until tender when
+pierced with a wooden skewer. Drain thoroughly, serve with melted
+butter, salt (if needed), and pepper, or reheat in thin Cream Sauce,
+allowing one cup Sauce for each pint of sprouts.
+
+
+FRENCH ENDIVE
+
+Remove the imperfect outer stalks from the desired number of heads of
+French Endive. If heads are large, cut them in halves lengthwise; if
+small, separate the stalks. Wash, drain and chill. Serve with French
+Dressing (see Page 83).
+
+
+EGGLESS RICE PUDDING
+
+          4 cups milk.
+          2/3 cup rice.
+          1/3 cup molasses.
+          1/2 teaspoon cinnamon.
+          1 tablespoon butter.
+          1/2 cup seeded raisins.
+          Salt.
+
+PROCESS: Wash rice; mix ingredients in the order given and pour into a
+buttered baking dish; bake three hours in a slow oven, stirring three
+times during first hour of cooking to prevent rice from settling. When
+stirring the last time, add butter. Serve with Hard Sauce. (For recipe
+see Page 161.)
+
+[Sidenote: _February_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS
+
+          BREAST OF LAMB STUFFED AND ROASTED
+
+          CURRANT JELLY SAUCE
+
+          SWEET POTATOES, SOUTHERN STYLE
+
+          BUTTERED STRING BEANS
+
+          CABBAGE SALAD
+
+          APPLE CAKE WITH LEMON SAUCE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS
+
+          2 quarts Chicken Consommé.
+          1/2 cup cooked macaroni.
+          1 tablespoon pimentos.
+
+PROCESS: Cook macaroni in boiling salted water until tender. Drain and
+pour over one cup cold water. With a sharp knife cut in thin rings.
+Drain pimentos from the liquor in can, dry on a crash towel. Cut in
+strips, then cut strips in small diamonds. Add both to Consommé, heat to
+boiling point and serve in cups.
+
+
+BREAST OF LAMB STUFFED AND ROASTED
+
+Peel off the outer skin from a breast of lamb, remove bones, stuff, (see
+Page 36), shape in a compact roll and sew. Spread with salt pork fat,
+sprinkle with salt, pepper and dredge with flour. Sear the surface over
+quickly in hot salt pork fat, then place in the oven. Let cook one hour
+and a half, basting often with fat in pan. Serve with French Fried Sweet
+Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh
+mint.
+
+
+CURRANT JELLY SAUCE
+
+To Brown Sauce (for recipe see Page 82) add one-half cup black or red
+currant jelly whipped with a fork, one teaspoon lemon juice and a few
+gratings of onion. Heat to boiling point, boil three minutes and serve
+in sauce boat. Onion may be omitted.
+
+
+STUFFING FOR LAMB
+
+          2 cups soft bread crumbs.
+          1/4 cup butter.
+          1/4 cup hot water.
+          1 tablespoon poultry seasoning.
+          1 tablespoon finely chopped onion.
+          1/2 tablespoon finely chopped parsley.
+          Salt, Pepper.
+
+PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly
+with a fork. Add remaining ingredients in the order given. If desired
+moister, increase the quantity of hot water.
+
+
+SWEET POTATOES, SOUTHERN STYLE
+
+Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
+inch thick. Arrange in layers in a well-greased quart baking dish. Cover
+each layer generously with brown sugar and dots of butter, a sprinkle of
+salt and pepper. Continue until dish is full. Add one cup hot water and
+bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
+
+
+BUTTERED STRING BEANS
+
+Remove the strings and cut beans diagonally in one-half inch pieces.
+Wash and cook in boiling water from one to three hours, adding salt the
+last half hour of cooking. Drain and reheat in White Sauce or dress with
+melted butter, pepper and more salt if needed. If canned beans are used
+(and they would be in some localities at this season of the year) turn
+them from the can into sauce-pan and reheat them in their own liquor.
+Drain and dress them with melted butter, salt, and pepper.
+
+
+CABBAGE SALAD
+
+Use only the center of a firm head of white cabbage. Shred it very fine
+and cover with ice water until crisp. Drain thoroughly and mix with one
+medium-sized, thinly sliced Spanish onion. Mix with either French or
+Cream Salad Dressing (for recipe see Page 105).
+
+
+APPLE CAKE WITH LEMON SAUCE
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon soda.
+          1 teaspoon cream of tartar.
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          7/8 cup milk.
+          4 tart, fine flavored apples.
+          3 tablespoons granulated sugar.
+          1/4 teaspoon cinnamon.
+
+PROCESS: Mix and sift the dry ingredients in the order given; rub in
+Cottolene with tips of fingers; add beaten egg to milk and add slowly to
+first mixture stirring constantly, then beat until dough is smooth.
+Spread dough evenly in a shallow, square layer cake pan to the depth of
+one inch. Core, pare and cut apples in eighths, lay them in parallel
+rows on top of dough, pressing the sharp edge into the dough half the
+depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven
+twenty-five to thirty minutes. Serve hot with butter as a luncheon dish,
+or as a dessert for dinner with Lemon Sauce.
+
+
+LEMON SAUCE
+
+          2 teaspoons arrowroot.
+          1 cup sugar.
+          2 cups boiling water.
+          Grated rind and juice of 1 lemon.
+          1 tablespoon butter.
+          Few grains salt.
+
+PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly,
+stirring constantly. Cook over hot water twenty minutes, stirring
+constantly the first five minutes, afterwards occasionally. Remove from
+range. Add lemon juice, rind, and butter in small bits. Beat well and
+serve hot.
+
+[Sidenote: _February_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          ROAST SHOULDER OF PORK
+
+          SPICED APPLE SAUCE
+
+          ERIN POTATOES      BOILED WHITE BEANS
+
+          CELERY SALAD
+
+          SQUASH PIE      NEUFCHATEL CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+          1 bunch leeks or 2 cups onion.
+          1 head celery.
+          5 tablespoons butter.
+          1 quart milk.
+          3 cups potato cubes.
+          2 tablespoons flour.
+          1/2 tablespoon finely chopped parsley.
+          Salt, pepper.
+
+PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two
+tablespoons butter eight minutes (without browning), stirring
+constantly. Turn milk into double boiler, add leeks and celery; cover
+and cook until vegetables are tender (about forty-five minutes). Parboil
+potato cubes in boiling salted water ten minutes. Melt remaining butter
+in a sauce-pan, add flour, stir to a smooth paste, remove from range and
+pour on slowly some of the milk until mixture is of the consistency to
+pour. Combine mixtures, add seasonings, and cook in double boiler until
+potatoes are tender. Turn into hot soup tureen and sprinkle with
+parsley.
+
+
+ROAST SHOULDER OF PORK
+
+Have meat cut from "little pig." Wipe and follow directions for roasting
+Loin of Pork. (See Page 173.)
+
+
+SPICED APPLE SAUCE
+
+Wipe, pare and core six or eight tart apples. Place them in sauce-pan,
+add just enough water to prevent burning; add three or four cloves and
+half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return
+to sauce-pan, add three-fourths cup sugar and cook five minutes,
+stirring constantly. Cool and serve.
+
+
+ERIN POTATOES
+
+Remove seeds and veins and parboil one mild green pepper eight minutes.
+Chop fine, add to Mashed Potatoes.
+
+
+BOILED WHITE BEANS
+
+Pick over and wash two cups white beans; cover with two quarts cold
+water and let soak overnight; drain and place them in a stew-pan, cover
+with two quarts cold water, add one small carrot cut in quarters, one
+medium-sized onion cut in half, two sprays parsley and one-quarter pound
+of lean salt pork, one-half tablespoon salt; cover and cook slowly until
+beans are tender (about two hours). Remove vegetables, drain beans. Chop
+the pork and mix with beans.
+
+
+CELERY SALAD
+
+Scrape and wash the tender hearts of crisp celery, cut in one-inch
+pieces; cut pieces in straws lengthwise; there should be two cups. Add
+one cup blanched and shredded almonds, mix well and marinate with French
+Dressing and let stand one hour. Drain and arrange in nests of heart
+lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced
+(using the heart rings). Mask with Mayonnaise or with Boiled Salad
+Dressing.
+
+
+SQUASH PIE (ECONOMICAL)
+
+Bake the half of a Hubbard squash, scoop out the pulp, rub through a
+strainer. (There should be one and one-half cups.) Add one cup hot milk,
+one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger,
+one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
+pan with Plain Paste, put an extra rim of pastry around edge of pie,
+flute rim and turn in mixture. Bake thirty minutes in a moderately hot
+oven.
+
+[Sidenote: _February_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          ROAST GUINEA FOWL--GIBLET SAUCE
+
+          RHUBARB SAUCE
+
+          POTATO SOUFFLÉS--EGG-PLANT WITH FINE HERBS
+
+          DRESSED HEAD LETTUCE
+
+          ORANGE ICE--CHOCOLATE JUMBLES
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+          1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
+          2 slices onion.
+          2 sprays parsley.
+          Bit of bay leaf.
+          4 cloves.
+          1/2 teaspoon peppercorns.
+          Few gratings nutmeg.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          Salt, pepper, cayenne.
+
+PROCESS: Cook the first six ingredients together twenty minutes. Rub
+through a purée strainer, keep hot. Melt butter in a sauce-pan, add
+flour and stir to a smooth paste, let cook one minute; dilute with
+tomato mixture to the consistency to pour. Combine mixtures and season
+with salt, a few grains cayenne and a grating of nutmeg. Reheat and
+serve with crisp, toasted Saratoga Wafers.
+
+
+ROAST GUINEA FOWL
+
+Clean, singe, draw and truss in the same way as for roasting chicken.
+Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of
+fat salt pork over the breast, wings and legs. Place in a covered
+roasting pan, pour in one-half cup water, set in oven and roast from
+forty-five minutes to one hour (continue cooking if liked well done),
+turning so as to brown evenly. (When the roasting pan is used there need
+be no basting.) If roasted in an open dripping-pan, baste every ten to
+fifteen minutes. The flesh of this bird is dry and is therefore best
+cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
+(See Page 154.)
+
+
+RHUBARB SAUCE
+
+The young, tender stalks of rhubarb need only be washed, tops and root
+cut off, then cut in one-inch pieces (without peeling). Put in a
+sauce-pan, add just enough water to prevent burning. Cook slowly until
+soft. Add sugar to sweeten to taste, cook five minutes, cool and turn
+into serving dish.
+
+
+POTATO SOUFFLÉS
+
+Select six medium-sized, rather flat potatoes. Wash, pare and trim them
+square, then cut lengthwise in slices one-eighth of an inch thick (no
+thicker). Wash and dry them on a towel. Drop a few at a time into hot
+Cottolene (not smoking hot), fry them four minutes, turning them
+occasionally. Remove with skimmer to a croquette basket, let stand five
+minutes while the fat is heating. When hot enough to brown an inch cube
+of bread in forty seconds, place the basket containing potatoes into
+fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
+process until all potatoes are used. Sprinkle with salt and dispose
+around roasted Guinea Fowl.
+
+
+EGG-PLANT SAUTÉ (WITH FINE HERBS)
+
+Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with
+salt and pile in a colander. Cover with a plate and weights to press out
+the acrid juice; let stand two hours, sprinkle with pepper, dredge with
+flour, and sauté in hot butter until crisp and a golden brown. Mix
+together one-half teaspoon each finely chopped parsley and chives,
+one-fourth teaspoon very finely chopped chervil and sprinkle lightly
+over egg-plant as soon as crisp. Arrange on hot serving dish and serve
+at once.
+
+
+DRESSED HEAD LETTUCE
+
+Remove the outer green leaves from two medium-sized heads of crisp head
+lettuce. Wash carefully, without separating the leaves; drain dry in a
+wire basket or on towels. Cut heads in halves lengthwise and arrange in
+salad bowl. Set aside in a cool place, and, just before serving, pour
+over French Dressing. Serve at once.
+
+
+ORANGE ICE
+
+          4 cups water.
+          2-1/2 cups sugar.
+          2 cups orange juice.
+          1/2 cup lemon juice.
+          Rind of two oranges.
+
+PROCESS: Pare the rind as thinly as possible from two oranges; add to
+water and sugar, and cook twenty minutes. Remove rind, add fruit juice,
+strain, cool and freeze. Serve in stem glasses.
+
+
+CHOCOLATE JUMBLES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 squares chocolate grated.
+          1 tablespoon milk or water.
+          2 eggs beaten thick and light.
+          2 teaspoons baking powder.
+          2 cups flour.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+chocolate, milk and eggs. Mix and sift flour, baking powder and salt;
+add to first mixture. Add more flour if necessary. Dough should be soft.
+Toss on a floured board, roll out to one-half inch thickness, shape with
+a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve
+minutes in a hot oven.
+
+
+
+
+_March_
+
+
+          _What and how great the virtue and the art
+           To live on little with a cheerful heart._
+                                            --_Pope._
+
+[Illustration]
+
+[Sidenote: _March_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SPRING SOUP--CRUSTS
+
+          BREAST OF VEAL ROASTED--BROWN SAUCE
+
+          SPANISH RICE      MASHED PARSNIPS
+
+          PINEAPPLE FRITTERS
+
+          RED CABBAGE, CELERY AND ONION SALAD
+
+          STEAMED CURRANT PUDDING
+
+          DRIED APRICOT AND HARD SAUCE
+
+          SMALL CUPS COFFEE
+
+       *       *       *       *       *
+
+SPRING SOUP
+
+          3 bunches chopped watercress.
+          1 bunch young onions.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup thin cream.
+          Yolk 1 egg slightly beaten.
+          Salt, pepper.
+          Parsley finely chopped.
+
+PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin
+slices. Cook watercress and onions in butter five minutes (without
+browning), add flour and salt, stir until smooth, then pour milk on
+gradually, stirring constantly. Cook over hot water twenty minutes. Add
+beef extract, stir until dissolved; season with Worcestershire sauce and
+a few grains cayenne. Strain into hot soup tureen, add whipped cream and
+sprinkle with finely chopped parsley.
+
+
+CRUSTS
+
+Cut stale sandwich bread lengthwise in one-inch thick slices and remove
+crusts. Cut slices in bars one inch wide and six inches long. Bake in a
+hot oven until delicately browned. Turn them so that crusts may brown
+evenly on all sides. Serve hot and crisp.
+
+
+BREAST OF VEAL ROASTED
+
+Six pounds of veal cut from the breast. Wipe, and skewer meat into
+shape, sprinkle with salt, pepper, dredge with flour and cover top with
+thin slices of fat salt pork. Lay in a dripping pan and strew cubes of
+pork around meat. Place in a very hot oven for the first half hour,
+basting every ten minutes with fat in pan, then reduce heat and cook
+meat slowly until tender, allowing twenty minutes to pound; continue
+basting. The last half hour of cooking remove salt pork, dredge meat
+again with flour, and brown richly. Remove meat to hot serving platter,
+surround with Spanish Rice and prepare a Brown Sauce from some of the
+fat in pan. (See Page 82 for Brown Sauce.)
+
+
+SPANISH RICE
+
+Cover one cup of rice with cold water; heat to boiling point and boil
+two minutes. Drain in a strainer, rinse well with cold water and drain
+again. Cut four slices of bacon in shreds, crosswise, and cook until
+crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper
+in shreds and cook in bacon fat until soft, then add pepper and bacon
+fat to rice. Cover with three cups of well-seasoned chicken broth,
+season well with salt, cover and let cook until rice has absorbed broth
+and is tender, then add one cup of thick tomato purée and two-thirds cup
+of grated cheese. Mix well with a fork and let heat through over boiling
+water. Serve with roast veal or breaded veal cutlets.
+
+
+MASHED PARSNIPS
+
+Wash and cook in boiling water, drain and plunge into cold water, when
+the skins may be easily rubbed off. Mash and rub through a sieve. Season
+with salt, pepper, butter and moisten with a little cream or milk.
+Reheat over hot water and serve.
+
+
+PINEAPPLE FRITTERS
+
+Drain sliced pineapple from the liquor in the can. Dry on a crash towel.
+Dip in batter and fry a golden brown in deep hot Cottolene. Drain on
+brown paper, sprinkle with powdered sugar and serve with some of the
+liquor from which it was drained. This may be slightly thickened with
+arrowroot, allowing one teaspoon arrowroot to each cup of liquor.
+
+BATTER FOR FRITTERS
+
+          1 cup bread flour.
+          1 tablespoon sugar.
+          1/4 teaspoon salt.
+          2/3 cup milk.
+          1/2 teaspoon melted Cottolene.
+          White one egg beaten stiff.
+
+PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly
+until batter is smooth; add Cottolene and white of egg. Batter must be
+smooth as cream.
+
+
+RED CABBAGE, CELERY AND ONION SALAD
+
+Select a small, solid head of red cabbage; remove the wilted leaves. Cut
+in quarters and cut out the tough stalk and the coarse ribs of the
+leaves. Cover with cold water and let soak until cabbage is crisp;
+drain, then shave in thin shreds, and mix with the hearts of two or
+three heads (according to their size) of crisp celery, cut in small
+pieces crosswise. Add one medium-sized Spanish onion, finely chopped,
+and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or
+in nests of cress.
+
+
+STEAM CURRANT PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          2-1/2 cups flour.
+          3-1/2 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 egg well beaten.
+          1 cup milk.
+          1/2 cup currants.
+
+PROCESS: Mix and sift the dry ingredients (reserving two tablespoons
+flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons
+flour over cleaned currants, add to first mixture; add milk gradually,
+beat well and turn into a buttered mold; cover and steam two hours.
+Serve with Dried Apricot and Hard Sauce.
+
+
+DRIED APRICOT SAUCE
+
+Wash and pick over dried apricots, soak over night in cold water to
+cover. Cook until soft and quite dry, in the water in which they were
+soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a
+spoonful on each portion of pudding, place a small star of Hard Sauce in
+center and serve.
+
+[Sidenote: _March_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN STEW WITH DUMPLINGS
+
+          ONIONS IN CREAM      STEWED CORN
+
+          WATERCRESS AND EGG SALAD
+
+          RHUBARB PIE      CREAM CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+STEWED CHICKEN
+
+Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover
+with boiling water. Add one small onion sliced, two stalks celery cut in
+pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and
+cook slowly until tender. Add one tablespoon salt the last hour of
+cooking. Remove chicken, strain liquor and remove some of the fat if
+necessary. Thicken the stock with two-thirds cup of flour diluted with
+sufficient cold water to pour readily. Return chicken to "gravy," heat
+to boiling point. Drop dumplings on top of chicken, cover stew-pan with
+a towel, replace the cover and steam dumplings twelve minutes. Arrange
+chicken on hot serving platter, surround with dumplings, sprinkle
+lightly with finely chopped parsley.
+
+
+DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon Cottolene.
+          3/4 cup milk.
+
+PROCESS: Sift together twice, flour, baking powder and salt, rub in
+Cottolene with tips of fingers. Add milk gradually, mixing it in with a
+knife. Drop from tip of spoon on top of meat, an inch apart; cover
+closely and steam twelve minutes.
+
+
+ONIONS WITH CREAM
+
+Select silver-skin onions of a uniform size; peel and cover with boiling
+water, bring to boiling point, drain and repeat. Then cover with boiling
+water, season with salt and cook until onions are tender (from
+forty-five to sixty minutes). Drain and add one-half cup hot cream (to
+eight onions). Sprinkle with black pepper and serve.
+
+
+STEWED DRIED CORN
+
+Soak two cups dried sweet corn overnight, in cold water to cover. In the
+morning place on range and simmer slowly until corn is tender and water
+is absorbed, add more water if necessary. Add one-fourth cup butter, two
+teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be
+careful that corn does not scorch.
+
+
+WATERCRESS AND EGG SALAD
+
+Wash thoroughly, trim off roots, drain, and chill watercress. Arrange
+nests of the cress on individual salad plates. Cut four hard-cooked eggs
+in halves crosswise, in such a manner that tops of whites will be
+notched. Remove yolks, rub through a sieve, season with salt, pepper and
+moisten with Boiled Salad Dressing to the consistency to handle. Shape
+in balls the original size, dip in finely chopped parsley and replace in
+whites. Dispose one "cup" in each nest, and just before serving marinate
+with French Dressing.
+
+
+RHUBARB PIE
+
+          2 cups rhubarb.
+          3/4 cup sugar.
+          1 egg slightly beaten.
+          2 tablespoons flour.
+          Few grains salt.
+          Few grains nutmeg.
+
+PROCESS: If rhubarb is young and tender it need not be peeled. Cut the
+stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt
+and nutmeg. Add to rhubarb, toss together until ingredients are well
+mixed. Turn into a pie pan lined with paste, heap rhubarb well in
+center, cover with a top crust and bake thirty-five minutes in a hot
+oven. (When rhubarb is older it may be scalded before using.)
+
+[Sidenote: _March_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS IN GRAPE FRUIT
+
+          PLANKED WHITEFISH
+
+          MASHED POTATOES      FRICASSEED TOMATOES
+
+          BUTTERED BEETS
+
+          ALABAMA SALAD
+
+          RAISIN PIE      EDAM CHEESE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+OYSTER COCKTAIL IN GRAPE FRUIT
+
+Prepare the grape fruit in the usual way. Chill; just before serving
+place five Blue Point oysters in the cavity made by removing the tough
+portions in each half grape fruit. Season with lemon juice, salt,
+paprika and one or two drops of Tobasco sauce. Serve on beds of shaved
+ice. Garnish with foliage.
+
+
+PLANKED WHITEFISH
+
+Clean and split a three-pound whitefish. Lay, skin side down, on a hot,
+well-greased oak plank (one and one-half inches thick and two or more
+inches longer and wider than the fish). Brush fish over with soft butter
+and sprinkle with salt and pepper. Surround fish with a border of coarse
+salt to prevent plank from burning. Bake twenty-five minutes in a hot
+oven, or place plank on broiler and broil twenty minutes under the gas
+flame. Remove to table covered with a sheet of brown paper, scrape off
+salt, wipe the edges of plank with a piece of cheese cloth wrung from
+hot water; spread fish with Maître d'Hôtel Butter; surround with a
+border made of hot mashed potato, passing it through pastry bag and rose
+tube. Garnish with sprays of parsley and sliced lemon. Serve
+immediately.
+
+
+FRICASSEED TOMATOES
+
+Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle
+with salt, pepper and a grating of onion; dredge with flour and sauté in
+melted butter; brown first on cut side, then turn and finish cooking on
+the other. When soft, but not broken, pour over thin cream to almost
+cover. Let simmer until cream is slightly thickened. Remove to hot
+serving dish and pour cream around.
+
+
+ALABAMA SALAD
+
+Cut the hearts of celery in one-fourth inch pieces, there should be two
+cups. Add one cup of Alabama pecan nut meats broken in quarters and one
+cup white cabbage cut in very fine shreds. Moisten with Cream Dressing.
+Serve on a bed of cress.
+
+CREAM DRESSING
+
+          3 hard cooked egg yolks.
+          1 teaspoon salt.
+          Few grains cayenne.
+          1 teaspoon mustard.
+          2 tablespoons vinegar.
+          Few drops onion juice or
+          1 teaspoon finely chopped chives.
+          1-1/2 cups thick cream.
+
+PROCESS: Mash and rub the egg yolks through a sieve, add seasonings
+(except cayenne), then vinegar and chives. Whip cream until stiff, and
+add a little at a time to first mixture, beating constantly. When all is
+used, sprinkle in a few grains cayenne or paprika.
+
+
+RAISIN PIE
+
+          1-1/2 cups seeded raisins cut in halves.
+          1/2 cup sugar.
+          2 tablespoons flour.
+          2 tablespoons butter.
+          Juice and grated rind 1 lemon.
+          1 cup water in which raisins were cooked.
+          Few grains salt.
+
+_Process_: Cook raisins in boiling water to cover, until tender, drain,
+and mix with sugar, grated rind, flour and salt. Cool slightly. Turn
+into pie-pan lined with Plain Paste, dot over with butter and pour over
+water. Cover with top crust made of Rich Paste and bake thirty minutes
+in a moderate oven.
+
+
+[Sidenote: _March_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE
+
+          BAKED HAM--HOT HORSERADISH SAUCE
+
+          SWEET POTATO CROQUETTES--SPINACH WITH EGGS
+
+          GRAPE FRUIT SALAD
+
+          CHEESE BALLS
+
+          RHUBARB TART--CHEESE
+
+          AFTER DINNER COFFEE
+
+       *       *       *       *       *
+
+BAKED HAM
+
+Select a lean ham, weighing from twelve to fourteen pounds, cover with
+cold water or equal parts of water and sweet cider and let soak (skin
+side up) over night. Drain, scrape and trim off all objectionable parts
+about the knuckle. Cover flesh side with a dough made of flour and
+water. Place in a dripping pan, skin side down. Bake in a hot oven until
+dough is a dark brown; reduce heat and bake very slowly five hours. Ham
+enclosed in dough needs no basting. Remove dough, turn ham over and peel
+off the skin. Sprinkle ham with sugar, cover with grated bread crumbs
+and bake twenty to thirty minutes. Remove from oven and decorate with
+cloves; place a paper frill on knuckle, garnish with sprays of parsley
+and lemon cut in fancy shapes. Serve hot or cold.
+
+
+HOT HORSERADISH SAUCE
+
+          1/4 cup freshly grated horseradish.
+          1/4 cup fine cracker crumbs.
+          1-1/2 cups milk.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1/2 tablespoon grated onion.
+
+PROCESS: Cook crumbs, horseradish and milk twenty minutes in double
+boiler. Add seasonings, vinegar and lemon juice slowly, stirring
+constantly. Add grated onion, reheat and serve.
+
+
+SWEET POTATO CROQUETTES
+
+          2 cups hot riced sweet potatoes.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          Few grains pepper.
+          1/2 cup chopped walnut meats.
+          1 egg well beaten.
+
+PROCESS: Mix ingredients in the order given. If mixture is too dry add
+hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg,
+again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and
+arrange around Baked Ham.
+
+
+GRAPE FRUIT SALAD
+
+Cut three large grape fruit in halves crosswise, remove the pulp and
+keep in its original shape. Arrange in nests of white crisp lettuce
+heart leaves, dividing pulp in six portions. Strew one cup of English
+walnut meats, broken in fourths, over grape fruit. Marinate with French
+Dressing, but with less salt and using paprika in place of cayenne, and
+lemon and grape fruit juice in place of vinegar.
+
+
+CHEESE BALLS
+
+          1-1/2 cups grated cheese.
+          1 tablespoon flour.
+          1/3 teaspoon salt.
+          1/8 teaspoon mustard.
+          Few grains cayenne.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Add flour and seasonings to cheese, fold in whites of eggs,
+shape in small balls. Roll in fine cracker crumbs and fry a golden brown
+in deep hot Cottolene. Drain on brown paper.
+
+
+RHUBARB TARTS
+
+If rhubarb is pink, young and tender, simply wash and cut in one-half
+inch pieces; there should be two and one-half cups. Cover with boiling
+water and heat to boiling point; boil five minutes. Do not allow it to
+lose its shape. Drain off all the juice, sprinkle rhubarb with
+three-fourths cup sugar. Sift over two tablespoons flour and one-fourth
+teaspoon salt, dot over with one tablespoon butter and a grating of
+orange rind. Mix well and turn into a pie pan lined with Rich Paste.
+Arrange strips of pastry, lattice-work fashion, across the top of pie
+and bake thirty minutes in a moderate oven.
+
+
+
+
+_April_
+
+
+          _Let hunger move thy appetite,
+           And not savory sauces._
+                             --_Shakespeare._
+
+[Illustration]
+
+[Sidenote: _April_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          STRAWBERRY COCKTAILS
+
+          CHICKEN BOUILLON CHANTILLY
+
+          FRICASSEE OF CHICKEN WITH WAFFLES
+
+          SPINACH WITH EGGS
+
+          PRUNE AND PECAN NUT SALAD
+
+          APRICOT MARMALADE MOLD
+
+          COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN BOUILLON CHANTILLY
+
+Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon
+cups. Drop on top of each portion one tablespoon whipped cream
+delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle
+cream with paprika or finely chopped chives.
+
+
+FRICASSEE OF CHICKEN
+
+Dress, singe, clean and cut two young chickens in pieces for serving.
+Sprinkle with salt and pepper, and dredge with flour, brown richly in
+equal parts of Cottolene and butter, turning often that pieces may be
+evenly browned. Then cover with boiling water to which add a bit of bay
+leaf, one-half teaspoon peppercorns, a spray of parsley, six slices
+carrot and three slices onion. Cover and simmer until chicken is tender
+(from one to one and one-quarter hours). Remove chicken from stock,
+cover and keep warm; strain stock; there should be two cups. Melt four
+tablespoons butter in a sauce pan, add four tablespoons flour, stir to a
+paste, then gradually pour on the two cups hot stock, stirring
+constantly; let simmer ten minutes. Remove from range, add one cup of
+hot cream and the yolks of two eggs slightly beaten. Reheat chicken in
+sauce (do not allow sauce to boil after adding yolks). Serve with
+Waffles.
+
+
+SPINACH WITH DEVILED EGGS
+
+          1 peck spinach.
+          1/4 pound bacon.
+          Salt, pepper.
+          1/3 cup butter.
+          Few grains nutmeg.
+          5 hard-cooked eggs.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1/2 teaspoon finely chopped parsley.
+          1/2 teaspoon grated onion.
+          1/2 cup minced ham.
+          Cream Salad Dressing.
+
+PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to
+give it flavor. When spinach is tender, remove bacon, drain spinach and
+chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and
+pack into an oval mold. Keep hot over hot water, cut eggs in halves
+lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper,
+parsley and onion juice. Moisten with Cream Salad Dressing to bind
+mixture together. Refill halves of eggs with this mixture, heaping it
+pyramid-like. Turn mold of spinach on hot serving dish and surround with
+stuffed eggs.
+
+
+PRUNE AND NUT SALAD
+
+Buy very select prunes for this purpose (tins holding one or two pounds
+are best), cook prunes in the usual way, letting the liquor evaporate
+during the latter part of cooking. Prunes should not be as well done as
+when serving them as sauce. Drain prunes from the liquor and chill them.
+Remove the stones carefully, cut prunes in five pieces lengthwise. Cut
+pecan nut meats in four pieces lengthwise. Mix prunes and nut meats,
+sprinkle with salt and paprika. For one-half pound prunes and one-fourth
+pound shelled nut meats allow one cup whipping cream. Whip cream until
+solid, season with one-half teaspoon each salt and paprika; add two
+tablespoons lemon juice and one and one-half tablespoons Sherry wine
+slowly, while beating constantly. Mix two-thirds of the cream with the
+prunes and nuts. Arrange the heart leaves of lettuce on cold, individual
+salad plates, pile some of the mixture in each and mask with remaining
+whipped cream. Arrange three pieces of prunes on top of each portion,
+radiating from center, and place a cherry or strawberry on top of each.
+
+
+STEAMED SNOW BALLS
+
+(For recipe, see page 168.)
+
+
+COCOANUT CAKE
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          3 eggs.
+          3 cups flour.
+          5 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup milk.
+          1/2 teaspoon each lemon and vanilla.
+
+PROCESS: Cream Cottolene, add one cup sugar gradually, stirring
+constantly. Beat yolks thick and light, add remaining cup sugar
+gradually, continue beating. Combine mixtures. Mix and sift flour,
+baking powder and salt. Add to first mixture alternately with milk. Add
+vanilla and fold in the whites of eggs beaten stiff and dry. Turn into
+two well-greased, square cake pans and bake fifteen minutes in a
+moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle
+heavily with fresh grated cocoanut, cover with remaining layer. Spread
+top and sides with frosting, and sprinkle with cocoanut before frosting
+glazes.
+
+BOILED FROSTING
+
+          2 cups sugar.
+          1/4 teaspoon cream of tartar.
+          1/2 cup water.
+          Whites 2 eggs.
+
+PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on
+range and stir until mixture begins to boil. When syrup drops from the
+wooden spoon thick like honey, remove from range and add eight
+tablespoons of the syrup to the stiffly beaten whites of eggs, beating
+constantly. Return remaining syrup to range, continue cooking until
+syrup spins a thread at least five inches in length. Pour syrup in a
+thin stream onto first mixture and beat until cool and slightly glazed
+on side of bowl. Spread thickly on cake.
+
+[Sidenote: _April_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SMOKED STURGEON CANAPÉ
+
+          CLAM BROTH      BUTTERED WAFERS
+
+          BROILED FINNAN HADDIE
+
+          POTATOES ON THE HALF SHELL
+
+          PEGGY'S SOUR CABBAGE
+
+          CHEESE SOUFFLÉ
+
+          STRAWBERRY SHORTCAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SMOKED STURGEON CANAPÉ
+
+Cut stale white bread in one-third inch slices, trim off crust and cut
+slices in crescents or triangles--then sauté a golden brown in butter.
+Spread with Anchovy paste or with French mustard, then arrange flaked
+smoked sturgeon over canapés. Sprinkle thickly with finely chopped
+olives and pimentos. Garnish each with a rolled fillet of Anchovy.
+Dispose each canapé on a bread and butter plate covered with a paper
+doily and garnish with sprays of parsley.
+
+
+CLAM BOUILLON
+
+          1 peck of clams (in the shells).
+          3 cups cold water.
+          Salt, pepper.
+          Whipped cream.
+
+PROCESS: Wash and scrub clams with a stiff brush, changing the water
+until no sand is seen in bottom of vessel. Put in a kettle, add cold
+water, cover closely and bring water gradually to boiling point, steam
+until all the shells are opened. Remove clam with shells, strain broth
+through double cheese-cloth, season and serve hot in hot bouillon cups.
+Drop a spoonful of whipped cream on top of each service and sprinkle
+with paprika.
+
+
+BROILED FINNAN HADDIE
+
+Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover
+with cold water and let soak one hour. Drain; cover with hot water, let
+soak fifteen minutes. Drain again and wipe dry; brush over with soft
+butter and broil fifteen minutes over a slow fire or some distance from
+the flame if cooked with gas. Remove to hot serving platter and spread
+with Maître d'Hôtel Butter.
+
+
+POTATOES ON THE HALF SHELL
+
+Select smooth, large, uniform sized potatoes; wash and scrub them
+carefully with a brush. Bake and cut them in halves lengthwise; scoop
+out the pulp from shells, being careful not to break them. Press pulp
+through a ricer; season with salt, pepper, butter and hot cream. Add one
+teaspoon finely chopped parsley (to five potatoes), whip mixture until
+fluffy, refill shells with mixture, using pastry bag and rose tube.
+Place in oven until heated through. Dispose around Finnan Haddie,
+interspersed with sprays of parsley.
+
+
+PEGGY'S SOUR CABBAGE
+
+Select a small, firm head of white cabbage; cut in quarters, remove the
+tough stalk and shave crosswise as fine as possible. Put cabbage in a
+large frying pan, cover with water, cover closely and cook until cabbage
+is tender (from forty to eighty minutes). Season with salt the last
+fifteen minutes of cooking. Drain and add one-third to one-half cup of
+butter, toss cabbage until well buttered, sauté until some of the
+cabbage is delicately browned. Season with pepper, and add vinegar to
+taste. Serve hot.
+
+
+CHEESE SOUFFLÉ
+
+          2 tablespoons butter.
+          3 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon ground mustard.
+          1/4 teaspoon paprika.
+          1/2 cup scalded milk.
+          1/4 cup grated American cheese.
+          Yolks 3 eggs beaten thick and light.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Melt butter in a saucepan; add flour mixed with seasonings,
+stir to a smooth paste and add gradually scalded milk, stirring
+constantly. Add grated cheese and when cheese is melted remove from
+range; add yolks of eggs and continue beating, then cut and fold in the
+whites of eggs. Turn mixture into a well-greased, one-quart baking dish
+and bake in a moderate oven twenty minutes. Serve at once.
+
+
+STRAWBERRY SHORTCAKE
+
+          2 cups flour.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          2 tablespoons Cottolene.
+          1 cup thin cream.
+
+Process: Sift together flour, salt and baking powder. Rub shortening in
+with tips of fingers. Add cream, mix with a knife to a soft dough. Turn
+on a floured board, knead slightly and divide the dough into two equal
+parts. Pat and roll each piece to one-half inch thickness; lay one piece
+in a buttered jelly cake pan, brush over with soft butter and place
+remaining piece on top. Bake in a hot oven fifteen minutes. Remove from
+oven; invert cake on a hot serving platter. Remove bottom layer (which
+is now the top). Spread with soft butter and add a layer of berries
+prepared as directed hereafter. Sift generously with bar sugar, replace
+remaining cake, cover with berries, sprinkle with sugar, mask with
+whipped cream sweetened and flavored with orange extract.
+
+STRAWBERRY MIXTURE
+
+Wash two quarts strawberries; hull and cut each berry in half. Prepare a
+syrup by boiling together two cups sugar and one-half cup water four
+minutes, cool and pour syrup over berries, or sprinkle raw sugar over
+berries and let stand one hour. Lift the berries from syrup and place
+between layer and on top of short cake. Strain syrup into a pitcher or
+bowl and pass with each portion of short cake.
+
+[Sidenote: _April_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BREADED MUTTON CHOPS--SAUCE SIGNORA
+
+          BAKED BANANAS--SULTANA SAUCE
+
+          FRIED WHOLE POTATOES      LETTUCE HEARTS
+
+          STEAMED GRAHAM PUDDING--SHERRY SAUCE
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+BREADED MUTTON CHOPS
+
+Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour.
+Dip in egg diluted with cold water or milk (allowing two tablespoons to
+each egg), then in fine bread crumbs, repeat if not well coated with
+crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown
+paper and serve in a border of hot Mashed Potatoes with Green Pepper, or
+in a nest of Green Peas dressed with Maître d'Hôtel Butter.
+
+SAUCE SIGNORA
+
+Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter
+until lightly browned, add one-fourth cup flour, one-half teaspoon salt,
+and stir until well blended, then add one and one-half cups of Brown
+Stock and one cup of Chili Sauce. Heat to boiling point, stirring
+constantly. Reduce heat and simmer ten minutes. This sauce may be
+strained or served without straining. Care must be taken that ham is not
+overcooked.
+
+
+BAKED BANANAS WITH SULTANA SAUCE
+
+          6 bananas.
+          3/4 cup Sultana raisins.
+          2-3/4 cups boiling water.
+          1 cup sugar.
+          1 tablespoon butter.
+          Few grains salt.
+          1/4 cup Sherry wine.
+          2 tablespoons lemon juice.
+          1 tablespoon cornstarch or two teaspoons Arrowroot.
+
+PROCESS: With a sharp knife open and peel down one section of each
+banana, carefully loosen the pulp from the rest of the skin; remove pulp
+and scrape lightly with a silver knife, removing all the coarse threads.
+Replace the pulp in its original shape in the skins. Arrange the bananas
+in an agate dripping pan and bake in a moderate oven until the skins are
+black and the pulp is soft (from ten to fifteen minutes). Remove pulp
+from skins to serving platter, being careful to preserve their shape.
+Curve them slightly and pour over
+
+SULTANA SAUCE
+
+Pick over raisins, cover them with water and cook until raisins are
+tender. Mix sugar, cornstarch and salt, add slowly to raisins and water,
+stirring constantly. Cook slowly twenty minutes; add butter, lemon juice
+and wine. Reheat and serve.
+
+
+FRIED WHOLE POTATOES
+
+Select small potatoes of uniform size. Wash, pare and parboil in boiling
+salted water ten minutes. Drain dry and fry a golden brown in deep hot
+Cottolene (time required about twelve minutes). Fat should not be hot
+enough to brown potatoes until the last five minutes of cooking,
+otherwise potatoes will not be cooked throughout. Drain on brown paper,
+sprinkle with salt and serve at once.
+
+
+STEAMED GRAHAM PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup N. O. Molasses.
+          1/2 cup milk.
+          1 egg well beaten.
+          1-1/2 cups Graham flour.
+          1/2 teaspoon soda.
+          1 teaspoon salt.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon mace.
+          1 cup dates stoned and cut in pieces.
+
+PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the
+dry ingredients, add dates and stir into first mixture, beat thoroughly.
+Turn into a buttered tube mold, cover and steam two and one-half hours.
+Serve with Sherry Sauce (recipe Page 130).
+
+[Sidenote: _April_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          SPANISH SOUP
+
+          BAKED HALIBUT
+
+          POTATOES À L'AURORA
+
+          CORN FRITTERS      CABBAGE RELISH
+
+          STEWED RHUBARB WITH PINEAPPLE AND RAISINS
+
+          OLD FASHIONED MARBLE CAKE
+
+       *       *       *       *       *
+
+SPANISH SOUP
+
+          4 cups Brown Stock.
+          2 cups tomato pulp.
+          1 large, green, finely chopped pepper.
+          1 medium-sized onion, finely chopped.
+          4 tablespoons butter.
+          5 tablespoons flour.
+          2 tablespoons freshly grated horseradish.
+          1/2 tablespoon Worcestershire Sauce.
+          Salt, pepper and cayenne, or
+          A few drops Tobasco Sauce.
+          1/2 cup hot cooked rice.
+
+PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir
+until well blended and delicately browned, then add gradually stock and
+tomato pulp; let simmer twenty minutes. Rub through a sieve and season
+highly with salt, pepper, and cayenne or Tobasco. Before serving add
+Worcestershire, horseradish and rice.
+
+
+BAKED HALIBUT
+
+Wipe a two-pound slice of halibut. Arrange six or eight thin slices of
+fat salt pork in bottom of dripping pan, slice an onion thinly over
+pork, add a bit of bay leaf and arrange halibut over onion. Spread
+halibut evenly with a butter paste made of four tablespoons butter
+worked to a cream with three tablespoons flour. Season with one-half
+teaspoon salt and a few grains cayenne. Over butter paste sprinkle
+thickly-buttered cracker crumbs, and arrange alternately strips of
+pimento and thin slices of bacon over crumbs. Cover with a buttered
+paper and bake slowly one hour in a moderate oven. Remove paper the last
+fifteen minutes of cooking to brown the crumbs and bacon delicately.
+Remove to hot serving platter and garnish with shredded potatoes, sliced
+lemon and parsley.
+
+
+POTATOES AURORA
+
+Cut cold, boiled potatoes in one-fourth inch cubes. There should be
+sufficient to fill three cups. Reheat potatoes in two cups of thin white
+sauce, turn into hot serving dish. Remove the shells from four
+hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut
+whites in rings and arrange rings around edge of potatoes; press the
+yolks through a ricer over potatoes. Sprinkle the rings with finely
+chopped parsley. Serve at once.
+
+
+CORN FRITTERS
+
+          1 can corn, chopped fine.
+          1 cup flour.
+          1 teaspoon baking powder.
+          1 teaspoon sugar.
+          2 teaspoons salt.
+          1/4 teaspoon white pepper.
+          2 eggs.
+
+PROCESS: Add dry ingredients, sifted together, to corn; add yolks well
+beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or
+dip a tablespoon into deep hot Cottolene, drain well, then take up a
+spoonful of the corn mixture, drop into hot Cottolene, pushing it off
+spoon into hot fat with a spatula. Fry a golden brown. Drain on brown
+paper and serve immediately.
+
+
+CABBAGE RELISH
+
+Remove the wilted and coarse outside leaves from one small, solid head
+of white, new cabbage (Southern), cut off stalk, cut head in quarters,
+cut out stalk from each quarter and chop cabbage very fine. Add one
+medium-sized Bermuda onion, finely chopped. Cover with ice water and let
+stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve
+in lemon baskets, sprinkle with finely chopped chives, green pepper or
+parsley.
+
+RELISH DRESSING
+
+          1 teaspoon mustard.
+          1-1/2 teaspoons salt.
+          1/2 tablespoon flour.
+          1 tablespoon sugar.
+          Few grains cayenne.
+          1 tablespoon melted butter.
+          1 egg yolk.
+          1/3 cup hot vinegar.
+          1/2 teaspoon celery seed.
+          2/3 cup thick cream.
+
+PROCESS: Mix the ingredients, except celery seed, in the order given.
+Cook in double boiler, stirring constantly until mixture coats the
+spoon; strain and add celery seed. Chill and add to cabbage.
+
+
+STEWED RHUBARB
+
+Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut
+rhubarb in one-inch pieces. Put into baking dish and sprinkle generously
+with sugar, add just enough water to prevent rhubarb from burning. Cover
+and bake in oven very slowly until tender but not broken. (Slow cooking
+preserves its color.) One cup of Sultana raisins may be cooked with
+rhubarb. They must, however, be first picked over, stems removed, then
+covered with boiling water, drained, then covered again with boiling
+water and cooked until soft. Arrange a layer of rhubarb in baking dish,
+then a sprinkle of raisins and sugar and thus continue until all are
+used. Finish cooking as directed in the foregoing. Serve very cold.
+
+
+MARBLE CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1/2 cup milk.
+          1/2 teaspoon cinnamon.
+          1/2 teaspoon nutmeg.
+          1/4 teaspoon salt.
+          1-3/4 cups flour.
+          3 teaspoons baking powder.
+          1 tablespoon molasses.
+
+PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten
+until thick and light, flour sifted with baking powder, alternately with
+milk. Fold in whites of eggs beaten until stiff. Turn one-third of this
+batter into a bowl and add to it molasses and spices. Pour into
+well-greased pan, alternating light and dark mixtures to give it the
+"marbled" appearance.
+
+Bake forty to forty-five minutes in a moderate oven.
+
+
+
+
+_May_
+
+
+          "_If you are an artist in the kitchen
+          you will always be esteemed._"--_Elizabeth
+          in Her German Garden._
+
+[Illustration]
+
+[Sidenote: _May_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          ASPARAGUS SOUP--SALTINES
+
+          BAKED BLUEFISH À LA CREOLE
+
+          CHATEAU POTATOES      STRINGLESS BEANS WITH BACON
+
+          CHEESE AND PIMENTO SALAD
+
+          FROZEN STRAWBERRIES
+
+          CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
+
+          CAFÉ NOIR--TEA FRAPPÉ
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+          3 cups White Stock.
+          1 bunch (or 1 can) asparagus.
+          2 cups cold water.
+          2 slices onion.
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups scalded milk.
+          1/2 cup hot cream.
+
+PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the
+tips. Cover with boiling salted water, cook ten minutes; drain, add
+stock and onion and cook until tender, rub through a sieve. Melt butter
+in a sauce pan, add flour, stir to a smooth paste; remove from fire and
+add first mixture slowly, stirring constantly. Season with salt and
+pepper, add hot milk and cream, continue stirring. Cook tips in boiling
+salted water until tender, drain. Turn soup into hot soup tureen, add
+tips and serve. If canned asparagus is used, drain from liquor, rinse,
+reserve tips and follow directions given in the foregoing.
+
+
+BLUEFISH À LA CREOLE
+
+Remove bones from a fresh, three-pound bluefish. Place on a
+well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and
+paprika. Cook in a hot oven twenty-five minutes, basting often with
+melted butter or sweet dripping. Remove to hot serving platter and pour
+a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set
+platter on a board and place in oven to brown crumbs. Garnish with
+slices of lemon dipped in chopped parsley.
+
+CREOLE SAUCE
+
+(For recipe see Page 122.)
+
+
+CHATEAU POTATOES
+
+Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
+Drain perfectly dry, cool and cut them in quarters, trim them in the
+shape of small gherkins. Wash them in cold water, then put them in a
+frying pan, reheat in boiling water. Drain and add four tablespoons
+butter; shake the pan until potatoes are well buttered and a golden
+brown color. Remove carefully with a skimmer to hot serving dish, and
+sprinkle with finely chopped parsley.
+
+
+STRINGLESS BEANS WITH BACON
+
+Cut three thin slices of bacon in shreds crosswise, try out in a frying
+pan. Cook until tender two cups green, stringless beans and three or
+four small new onions, in boiling salted water. Drain and add to bacon,
+mix well, add salt (if necessary) and pepper; turn into a hot serving
+dish.
+
+
+CHEESE AND PIMENTO SALAD
+
+(For recipe see Page 26.)
+
+
+FROZEN STRAWBERRIES
+
+          4 cups thin cream.
+          3 cups thick cream.
+          2 cups milk.
+          1 cup sugar.
+          1/4 cup water.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+          1 tablespoon lemon juice.
+          Strawberries.
+
+PROCESS: Cook water and sugar together three minutes. Cool and add to
+cream and milk. Add a sprinkle of salt. Turn into freezer and when half
+frozen add lemon juice and strawberry pulp. Finish freezing. Let stand
+an hour or two to ripen. Serve in cone shape and place a large, unhulled
+strawberry in top of each cone.
+
+
+CORN STARCH LOAF CAKE
+
+          2/3 cup Cottolene.
+          2 cups fine sugar.
+          1 cup milk.
+          1 cup corn starch.
+          2 cups flour.
+          1-1/2 tablespoons baking powder.
+          Whites 5 eggs beaten stiff.
+          1/2 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, corn starch, baking powder and salt; add alternately to
+first mixture with milk, add vanilla, then cut and fold in whites of
+eggs. Turn mixture into two well-greased, brick-shaped bread pans and
+bake forty-five minutes in a moderate oven. Spread with Maple Frosting
+(see Page 103) and stick with blanched and shredded almonds slightly
+toasted.
+
+[Illustration]
+
+[Sidenote: _May_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF SPINACH      CROUTONS
+
+          YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
+
+          MASHED POTATOES      ASPARAGUS WITH BUTTER SAUCE
+
+          SPINACH SALAD
+
+          COTTAGE PUDDING WITH STRAWBERRIES
+
+          COFFEE
+
+CREAM OF SPINACH
+
+          1/2 peck spinach.
+          6 cups cold water.
+          1/2 small bay leaf.
+          1-1/2 teaspoons salt.
+          3 tablespoons Cottolene.
+          2 cups milk.
+          2 slices onion.
+          3 tablespoons flour.
+          1/2 cup heavy cream.
+          Cayenne pepper and celery salt.
+
+PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub
+through sieve. Scald milk with onion and bay leaf. Melt Cottolene in
+sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded
+milk (first removing onion and bay leaf), stirring constantly. Add
+seasonings, spinach pulp; cook five minutes and serve with cream,
+whipped stiff. Sprinkle each portion with finely chopped parsley.
+
+
+YOUNG PIGEONS STUFFED AND BRAISED
+
+Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan
+or Dutch oven. Add one quart boiling water; add three blades celery, cut
+in pieces, and three slices of onion, a small bit of bay leaf and
+one-half teaspoon peppercorns. Cover closely and simmer (in the oven if
+Dutch oven is used) slowly, until birds are tender (about two hours
+according to age of birds). Remove from casserole, cool and spread with
+soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain
+liquor from casserole. Try out fat salt pork in vessel, and brown birds
+richly in the pork fat, turning often that they may be evenly browned.
+Make a sauce of the strained stock. Make shallow, boat-shape croutons
+of stale bread, fry them a golden brown in deep hot Cottolene, drain on
+brown paper and arrange a bird in each boat. Garnish with parsley.
+
+STUFFING FOR PIGEONS
+
+          1 cup hot, riced potato.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 teaspoon finely chopped chives.
+          1 tablespoon butter.
+          1/4 cup soft stale bread crumbs soaked in water
+             then wrung in a napkin.
+          1 egg yolk.
+          Few grains poultry seasonings.
+
+PROCESS: Mix ingredients in the order given and fill body of pigeons.
+
+
+ASPARAGUS WITH BUTTER SAUCE
+
+Untie the bunches, wash and remove scales. Cut off the hard part of
+spears as far up as they will snap. Retie, and cook in boiling salted
+water until tender (about fifteen minutes), leaving the tips out of
+water the first ten minutes of cooking. Drain, remove strings. Arrange
+in hot serving dish and pour over two tablespoons melted butter (for
+each bunch), sprinkle with salt and pepper.
+
+
+SPINACH SALAD
+
+Pick over and wash in several waters or until no sand is left in bottom
+of bowl, one-half peck spinach. Drain and cook in its own juice and the
+water that clings to the leaves (if spinach is old, cook it in plenty of
+water), until soft. Drain dry as possible and chop finely. Season with
+salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then
+cut shreds in small bits. Sauté them until delicately browned and crisp,
+skim them from the fat, add them to spinach, add one tablespoon of bacon
+fat. Butter lightly small Dairole molds and pack solidly with spinach.
+Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or
+Bologna sausage, trimmed in circular pieces a trifle larger than mold of
+spinach. Arrange each portion in a nest of parsley or cress, and fill
+depression on top of spinach with Mayonnaise or Sauce Tartare (for
+recipe see Page 84).
+
+
+[Sidenote: _May_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BRAISED CALF'S LIVER
+
+          RICE AU GRATIN      CARROTS AND TURNIPS IN CREAM SAUCE
+
+          ASPARAGUS SALAD
+
+          CUSTARD PIE      EDAM CHEESE
+
+          COFFEE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS
+
+(For recipe see Page 66.)
+
+
+BRAISED CALF'S LIVER
+
+Wipe liver and skewer into shape, if necessary. Draw small lardoons
+through the liver, in parallel rows, leaving each lardoon extend
+one-half inch above surface. Place liver in a casserole or Dutch oven,
+surround with remnants of lardoons. Sprinkle with salt, pepper and
+dredge with flour. Surround with one-third cup each of carrots, onion
+and celery, cut in small cubes; add one-half teaspoon peppercorns, six
+cloves, one spray parsley, a bit of bay leaf and two cups hot Brown
+Stock or water. Cover closely and cook in a slow oven two hours. Remove
+cover the last half hour of cooking that liver may brown richly. Remove
+liver to serving platter, set aside in a warm place. Strain liquor in
+casserole and use for making a Brown Sauce. Pour sauce around liver and
+serve. Braised liver may be served cold, thinly sliced.
+
+
+RICE AU GRATIN
+
+          1-1/2 cups steamed or boiled rice.
+          1 tablespoon salt.
+          1-1/2 tablespoons butter.
+          1/3 lb. grated cheese.
+          Cayenne.
+          Milk.
+          Buttered cracker crumbs.
+
+PROCESS: When steaming or boiling the rice, allow one tablespoon of salt
+for seasoning. Butter a baking dish and cover with a layer of rice, dot
+over with some of the butter. Sprinkle with a thin layer of cheese and a
+slight sprinkle cayenne; repeat alternate layers until rice and cheese
+are used. Pour on milk to half the depth of baking dish, cover with
+buttered cracker crumbs and bake in oven until cheese melts and crumbs
+are brown.
+
+
+CARROTS AND TURNIPS IN CREAM SAUCE
+
+Scrub, scrape and cut carrots in small cubes. Wash, pare and cut
+purple-top turnips the same. (There should be one and one-half cups of
+each.) Cover each (in separate vessels) with boiling water and cook
+until tender; add salt the last half hour of cooking. Drain well, toss
+together and reheat in one and one-half cups Thin White Sauce.
+
+
+ASPARAGUS SALAD
+
+Cook asparagus in the usual way, drain and slip three or four spears
+through an onion ring just large enough to hold them. Arrange these
+fagots in nests of crisp lettuce heart leaves. Just before serving pour
+over French Dressing to which has been added one tablespoon of finely
+chopped chives. A band of red or green pepper may be used in place of
+the onion ring. Canned asparagus should first be drained from the liquor
+in the can then rinsed with cold water. Chilled and served as directed
+in the foregoing.
+
+
+CUSTARD PIE
+
+Line a deep, perforated pie tin with Plain or Rich Paste. For filling,
+beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon
+salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded
+milk, stirring constantly. Bake in a hot oven at first, to set the crust
+or rim, then reduce the heat afterwards; as this is a combination of
+eggs and milk it should be finished in a slow oven.
+
+[Sidenote: _May_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ--BREAD STICKS
+
+          BOILED CORNED BEEF WITH VEGETABLES
+
+          DANDELION SALAD
+
+          FROZEN STRAWBERRIES
+
+          SPANISH LAYER CAKE
+
+          CAFÉ NOIR--ICED TEA
+
+CONSOMMÉ WITH BREAD STICKS
+
+(For recipe see Page 149.)
+
+
+BOILED CORNED BEEF WITH VEGETABLES
+
+Select five or six pounds from the plate or the brisket; wash carefully
+in cold water, drain; place in kettle and cover with boiling water, let
+boil five minutes and--if very briny--drain, rinse off scum with hot
+water and again cover with boiling water; heat to boiling point and
+simmer until meat is tender (about six hours). Remove beef from liquor,
+keep covered in a warm place. Skim off some of the fat from liquor. Add
+carrots washed, scraped and cut in quarters. Let cook fifteen minutes,
+then add small white onions and turnips pared and cut in quarters, one
+head white cabbage cut in quarters (stalk cut out). Wash, pare and cut
+uniform-sized potatoes in quarters, parboil five minutes, then drain and
+add to other ingredients. Cook beets in a separate vessel. When
+vegetables are soft, arrange meat in center of hot serving platter and
+surround with carrots, turnips, onions and cabbage. Sprinkle vegetables
+with finely chopped parsley, serve beets in separate dish. Pass
+horseradish, mustard and vinegar.
+
+
+DANDELION SALAD
+
+Gather the dandelion when young and tender. That which is cultivated is
+well bleached and very tender. Wash thoroughly in several waters, cut
+off the roots and outside leaves. Drain dry on a cloth or in a wire
+basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds
+crosswise and sauté in frying pan until crisp; sprinkle bacon over
+dandelion. To the fat in pan (there should be one-third cup), add
+one-fourth cup vinegar diluted with two tablespoons water. Heat to
+boiling point and pour over dandelions; toss leaves with a fork until
+well mixed with dressing; serve at once.
+
+
+FROZEN STRAWBERRIES--No. 2
+
+          2 quarts cream.
+          2 cups sugar.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+
+PROCESS: Wash and hull strawberries (about three boxes); sprinkle with
+one cup sugar, cover closely and set aside in a cool place for two
+hours. Mash and squeeze berries through cheese cloth. Mix remaining cup
+sugar and salt with cream; turn into freezer and, when half frozen, add
+strawberries and finish freezing. Serve with Strawberry Sauce.
+
+STRAWBERRY SAUCE
+
+          1 cup sugar.
+          1/3 cup water.
+          2 cups strawberry pulp.
+
+PROCESS: Make a syrup by boiling water with sugar three minutes (after
+mixture begins to boil), cool slightly and add strawberry pulp. Chill
+thoroughly and serve.
+
+
+SPANISH LAYER CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          Yolks 2 eggs.
+          1/2 cup milk.
+          1-7/8 cups pastry flour.
+          3 teaspoons baking powder.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/4 teaspoon salt.
+          Whites 2 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder, spices and salt; add to first mixture
+alternately with milk. Cut and fold in stiffly beaten whites of eggs.
+Bake in two well-greased, square, layer cake pans. Spread with a thick
+layer of raspberry between layers. Cover top with frosting or dredge
+with powdered sugar.
+
+[Sidenote: _May_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF RICE SOUP
+
+          FLANK STEAK STUFFED AND BRAISED
+
+          BOILED RICE      DANDELION GREENS WITH BACON
+
+          ASPARAGUS SALAD
+
+          STRAWBERRY SHORT CAKE
+
+          CAFÉ NOIR
+
+CREAM OF RICE SOUP
+
+          1 cup rice, well washed.
+          1-1/2 quarts cold water.
+          1 onion sliced.
+          1 green pepper cut in shreds.
+          2 cups hot cream or milk.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, cayenne and nutmeg.
+          1 teaspoon finely chopped parsley.
+
+PROCESS: Heat water to boiling, season with salt and add rice, onion and
+green pepper (discarding seeds and veins). Cook until rice is soft; rub
+through a sieve. Melt butter in a saucepan, add flour, stir to a smooth
+paste, add cream slowly, stirring constantly. Add seasonings and cook
+over hot water ten minutes. Combine with rice mixture, continue cooking
+five minutes. Turn into hot soup tureen and sprinkle over with parsley.
+
+
+FLANK STEAK STUFFED AND BRAISED
+
+Select a flank steak weighing about two and one-half pounds. Have the
+butcher peel off the superfluous fat and tissue and score both sides
+diagonally in opposite directions. Remove the steak from paper when it
+comes from market and lay it flat on meat board, sprinkle with salt and
+pepper. Spread over it a thin layer of stuffing, (see Page 154), roll
+lengthwise, very compactly, sew the overlapping edge securely, also the
+ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat
+in pan with enough Cottolene to brown it richly, turning roll until it
+is richly browned all over. Then remove to Dutch oven or casserole;
+rinse dripping pan with a little boiling water, pour over meat and
+surround with two cups stewed and strained tomato pulp, one onion thinly
+sliced, one green pepper shredded (after removing seeds and veins), two
+sprays parsley, the half of a small bay leaf and two tablespoons
+Worcestershire sauce. Cover closely, place in oven and cook meat very
+slowly about three to four hours. Remove meat to serving platter. Dilute
+four tablespoons flour with cold water to the consistency to pour, add
+to sauce in pan, stir until well blended, season with salt and pepper;
+let simmer ten minutes, then strain around meat. Garnish with sprays of
+parsley or cress.
+
+
+DANDELION GREENS
+
+Remove the roots, carefully pick over (discarding all tough and wilted
+leaves) and wash dandelion leaves in several waters; to the last water
+add salt to free leaves from insects and vermin. It will require one
+peck of leaves to serve a family of six. Cook leaves in plenty of
+boiling salted water until tender; drain at once and chop fine. Dress
+with butter and pepper; cut thin slices of bacon in shreds crosswise,
+try it out and pour over dandelions. (There should be one-third cup
+bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked
+eggs may also be used as a garnish. Cut them in eighths or rings.
+Vinegar is sometimes added. Serve hot.
+
+
+STRAWBERRY SHORT CAKE
+
+(For recipe see Page 59.)
+
+
+
+
+_June_
+
+
+          _Nothing lovelier can be found
+           In woman, than to study house good._
+                                     --_Milton._
+
+[Illustration]
+
+[Sidenote: _June_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ      BROWNED CRACKERS
+
+          LAMB CHOPS BREADED--MAÎTRE D'HÔTEL BUTTER
+
+          NEW POTATOES      CHIVE SAUCE
+
+          GREEN PEAS
+
+          JUNE SALAD
+
+          CHERRY PIE
+
+          ICED TEA--CAFÉ NOIR
+
+       *       *       *       *       *
+
+CONSOMMÉ PRINCESS
+
+Add to Consommé small green peas and tiny cubes of cold cooked breast of
+chicken. (For recipe for Consommé see Page 149.)
+
+
+BROWNED CRACKERS
+
+Split crackers, arrange them in a dripping pan, place in a moderate oven
+until crisp and delicately browned.
+
+
+LAMB CHOPS BREADED
+
+Prepare loin or French chops as for broiling. Dip in crumbs, egg
+(diluted with cold water, allowing two tablespoons water to each egg),
+add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain
+on brown paper and spread with Maître d'Hôtel Butter.
+
+
+NEW POTATOES WITH CHIVE SAUCE
+
+Scrape off the skin, remove the "eyes" with a sharp pointed knife and
+scrub them with a vegetable brush, rinse thoroughly and put in sauce
+pan, add boiling water to cover; season with salt, cover and cook until
+soft, drain. If small, serve whole; if large, cut them in one-half inch
+cubes and reheat in Chive Sauce.
+
+
+CHIVE SAUCE
+
+To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
+
+
+GREEN PEAS
+
+Cook peas in boiling water. Use just enough water to prevent them from
+burning. Add salt fifteen minutes before removing them from fire. Season
+with butter and pepper.
+
+
+JUNE SALAD
+
+Remove stones from red and pink Ox-heart cherries and cut them in halves
+lengthwise. Remove the pulp from oranges and cut in inch cubes; peel
+bananas and cut in one-half inch cubes. Use equal quantities of each and
+marinate with French Dressing No. 2. Serve in nests of heart lettuce
+leaves and mask with Mayonnaise.
+
+FRENCH DRESSING No. 2
+
+          1/4 teaspoon salt.
+          4 tablespoons Olive oil.
+          1/8 teaspoon paprika.
+          2 tablespoons lemon juice.
+
+PROCESS: Put seasoning in small bowl, add oil slowly, stirring
+constantly; add lemon juice slowly, continue beating until all is used.
+Chill, beat again and turn over fruit.
+
+MAYONNAISE DRESSING
+
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          Yolks 2 eggs.
+          1-1/2 tablespoons lemon juice, or
+          3/4 tablespoon each of vinegar and lemon juice.
+          3/4 cup Olive oil.
+
+PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add
+oil drop by drop, until four tablespoons have been added, after which
+larger quantities may be added. Stir constantly. As mixture thickens,
+add a teaspoon lemon juice or vinegar. Continue adding oil and lemon
+juice or vinegar alternately until all is used, stirring constantly. All
+ingredients should be very cold. Set bowl in which dressing is made in a
+bowl of crushed ice.
+
+
+CHERRY PIE
+
+Pick over, stem and pit cherries (there should be two cups when pitted).
+Heat to boiling point in their own juice, then chill them. Line a
+perforated pie pan with Rich Paste, moisten the rim with cold water and
+lay around a strip of pastry one inch wide, press lightly. Brush the
+pastry over with slightly beaten white of egg. Sweeten cherries to
+taste, add a few grains of salt and turn into lined pie pan. Sift over
+two tablespoons flour, moisten rim and cover with top crust, flute the
+edges and bake in hot oven for the first ten minutes, then reduce heat,
+continue baking for twenty-five minutes. Serve hot with cheese, cut in
+strips one-fourth inch thick and wide by two and one-half inches long.
+
+
+ICED TEA
+
+Make tea and chill. Serve in glasses filled with crushed ice, adding (if
+desired) one tablespoon lemon juice to each glass. Pass fine granulated
+(Bar) sugar. Place each glass on a small plate.
+
+[Illustration]
+
+
+[Sidenote: _June_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHEESE CANAPÉS
+
+          HAMBURG ROAST--BROWN SAUCE
+
+          ROAST NEW POTATOES
+
+          GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE
+
+          GARDEN CRESS WITH ORANGES--FRENCH DRESSING
+
+          CURRANT PIE
+
+          COFFEE      CHERRY PUNCH
+
+       *       *       *       *       *
+
+CHEESE CANAPÉS
+
+Cut stale bread in one-quarter inch slices, shape with small biscuit
+cutter (2 inches in diameter). Spread lightly with French or German
+mustard, sprinkle thickly with grated cheese, sprinkle cheese with
+finely chopped olives. Place a small stuffed olive in center of each.
+Dispose on a small plate covered with a paper doily. Garnish with sprays
+of parsley and serve as an "appetizer."
+
+
+HAMBURG ROAST
+
+Remove the fat and stringy parts, also marrow-bone, from two pounds
+round steak. Pass through the meat grinder twice; add the marrow taken
+from bone, one tablespoon green pepper finely chopped, one tablespoon
+onion finely chopped, season well with salt and the beaten yolks of two
+eggs or one whole egg slightly beaten; add one-half cup of soft bread
+crumbs that have been soaked in cold water thirty minutes and wrung dry
+in a double cheese cloth. Mix ingredients thoroughly with the hand.
+Shape in a compact roll of uniform thickness. Lay thin slices of salt
+pork or bacon in the bottom of a dripping pan, set the roast on them;
+lay thin slices of salt pork over the meat and place in a hot oven.
+After the first eight minutes reduce the heat and baste with the hot
+fat in the pan; let cook about thirty minutes, basting every ten
+minutes. The roast should be richly browned on the outside and a
+delicate pink inside. Serve surrounded with Tomato, Brown or Creole
+Sauce.
+
+BROWN SAUCE
+
+          2 tablespoons butter.
+          1 slice onion.
+          4 tablespoons flour.
+          1-1/2 cups Brown Stock.
+          1/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Melt butter in sauce pan, add onion and cook until delicately
+browned; remove onion, and cook butter until richly browned, stirring
+constantly; add flour sifted with seasonings, stir to a paste and
+continue browning. Then pour on stock, slowly stirring until smooth and
+glossy. Onion may be omitted.
+
+
+ROAST NEW POTATOES
+
+Select uniform-sized new potatoes, wash and scrub them with a brush,
+pare and parboil ten to fifteen minutes (according to the size) in
+boiling salted water. Drain and place them around rack in dripping pan
+in which meat is roasting and cook until tender. Baste occasionally with
+fat in pan when basting roast.
+
+
+GREEN PEAS AND NEW CARROTS IN CREAM SAUCE
+
+Cook one and one-half cups of peas in just enough water to prevent them
+from burning. Add salt fifteen minutes before removing them from range.
+
+Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes
+(there should be one and one-half cups); cook in boiling salted water
+until tender. Drain and mix with peas. Reheat them in one and one-half
+cups of Cream Sauce (for recipe see Page 151).
+
+
+GARDEN CRESS WITH ORANGES
+
+Arrange individual nests of Garden Cress on six chilled salad plates.
+Cut eight oranges in halves, remove the pulp, discarding veins and
+sections. Leave the pulp in the original shape as taken from the
+sections; divide the pulp evenly between the six nests. Serve with
+French Dressing and sprinkle each portion with paprika and a few grains
+cayenne. Omit the garlic when using fruit.
+
+FRENCH DRESSING
+
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/4 teaspoon paprika.
+          6 tablespoons olive oil.
+          2 tablespoons vinegar.
+          Garlic.
+
+PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt,
+pepper, paprika and oil; beat until ingredients are thoroughly blended,
+adding vinegar slowly meanwhile. A piece of ice put into bowl while
+stirring will aid in chilling the mixture.
+
+
+CURRANT PIE
+
+          2-1/2 cups cleaned currants.
+          2 cups sugar.
+          1/8 teaspoon salt.
+          2 eggs slightly beaten.
+          2 tablespoons flour.
+
+PROCESS: Mix the ingredients in the order given. Turn in a lined pie
+pan, heaping currants in center; cover with top crust, press and flute
+the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered
+sugar.
+
+
+CHERRY PUNCH
+
+Boil two cups sugar and one cup water until a rich syrup is formed. Add
+one cup of lemon juice and two cups of Cherry juice, left over when
+canning cherries. (This left-over juice may be brought to the boiling
+point, skimmed and turned into sterilized fruit jars, sealed and stored
+as canned fruit and may be used for punch or pudding sauce.) Add two
+cups cold water. Fill a claret pitcher with cracked ice; add mixture.
+When serving, place a thin slice of orange, three or four strawberries
+and three pitted California cherries in each glass, fill three-fourths
+full with mixture. Serve very cold.
+
+
+[Sidenote: _June_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS
+
+          FRIED PERCH--SAUCE TARTARE
+
+          SHREDDED POTATOES      ASPARAGUS ON TOAST
+
+          LETTUCE WITH CREAM DRESSING
+
+          CHERRY ROLY-POLY      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS
+
+Heat six cups of Chicken Consommé to the boiling point. Poach the yolks
+of six eggs in hot water until firm; remove from water with a skimmer.
+Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle
+slightly with finely chopped chives or parsley.
+
+
+FRIED PERCH
+
+Select fresh perch of medium size. Clean, bone and wipe dry as possible.
+Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish
+are well coated with crumbs). Lay three at a time in a croquette basket
+and fry a golden brown in deep hot Cottolene. Cottolene should not be so
+hot as to brown fish at once, as fish will not be cooked through. (Time
+required for frying small fish is from four to six minutes.) Drain on
+brown paper and serve with Sauce Tartare. Garnish with parsley, lemon
+slices and radishes cut to imitate roses.
+
+SAUCE TARTARE
+
+To one cup of Mayonnaise Dressing add one finely chopped shallot, one
+tablespoon each finely chopped capers, sweet gherkins, olives, and
+one-half tablespoon each finely chopped parsley and fresh tarragon. Mix
+well and keep cool until ready to serve.
+
+
+SHREDDED POTATOES
+
+Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in
+tiny straws. Wash carefully in cold water until water ceases to be
+cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a
+golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with
+salt and serve around fried perch.
+
+
+ASPARAGUS TIPS IN CROUSTADES
+
+Prepare the asparagus in the usual way, cut off the tops one inch in
+length. Cook in as little boiling salted water as possible. Drain and
+dress with a Béchamel Sauce. Serve in Bread Croustades (small round,
+square, or diamond-shaped molds cut through thick slices of bread).
+
+BÉCHAMEL SAUCE
+
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups highly seasoned chicken stock.
+          1/2 cup hot thin cream.
+          Yolk 2 eggs.
+          Salt, pepper, few grains nutmeg.
+
+PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste;
+add stock slowly, stirring constantly; add cream and continue stirring.
+Bring to boiling point, remove from range and add egg yolk slightly
+beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot
+water. Do not allow sauce to boil after adding yolk of egg.
+
+
+LETTUCE WITH CREAM DRESSING
+
+Pick over, wash thoroughly young tender lettuce; cut off the roots and
+drain. Beat one-half cup heavy cream until solid. Add two tablespoons
+vinegar diluted with one tablespoon cold water. Add one tablespoon
+finely chopped chives, one-half teaspoon salt and one-eighth teaspoon
+pepper. Pour over lettuce, mix well and serve cold.
+
+
+CHERRY ROLY-POLY
+
+Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page
+180.) Roll to one-half inch thickness. Drain pitted cherries from the
+juice; strew them over dough, sprinkle with sugar and dredge lightly
+with flour. Roll like a jelly roll, moisten and press the overlapping
+edge and close the ends as securely as possible. Bake in a hot oven,
+twenty-five minutes, basting three times with some of the cherry juice
+sweetened to taste, or tie loosely in a floured cloth and cook in
+boiling water two hours, or steam in a steamer one hour. Serve on a hot
+platter with Cherry Sauce.
+
+CHERRY SAUCE
+
+          2 cups pitted cherries.
+          1 cup claret.
+          2/3 cup sugar.
+          1/2 glass red currant jelly.
+          Juice 1 lemon.
+          1/2 dozen Cassia buds.
+
+PROCESS: Mix the ingredients in the order given, cook slowly until
+reduced to a syrup. Strain through a sieve and serve hot with Cherry
+Roly-Poly or Dumplings.
+
+[Illustration]
+
+[Sidenote: _June_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS SOUP--CROUTONS
+
+          RADISHES      GREEN ONIONS
+
+          ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE
+
+          NEW POTATOES WITH PEAS
+
+          SWISS CHARD WITH BACON AND "HARD BOILED" EGGS
+
+          CHERRY DUFF      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+(For recipe see Page 66.)
+
+
+CROUTONS
+
+Cut stale bread in one-third inch slices; remove crusts and cut in
+one-third inch strips, cut strips in one-third inch cubes. Fry them a
+golden brown in deep hot Cottolene. Drain on brown paper and sprinkle
+lightly with salt.
+
+
+ROAST SHOULDER OF LAMB
+
+Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in
+shape. Sprinkle with salt, pepper and dredge with flour. Place on rack
+in dripping pan, put in hot oven and baste with dripping melted in one
+cup hot water, as soon as flour begins to brown; continue basting every
+fifteen minutes until meat is done, which will require about two hours;
+add one cup of stock to pan while meat is cooking. When richly browned
+cover closely and finish cooking.
+
+To carve a boned leg of lamb, cut in thin slices across the grain,
+beginning at top of shoulder. When trussed in shape meat looks like a
+goose without wings or legs.
+
+STUFFING FOR LAMB
+
+(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry
+seasoning.)
+
+MINT SAUCE
+
+          1 bunch of mint finely chopped.
+          1/3 cup vinegar.
+          2 tablespoons cold water.
+          2 tablespoons powdered sugar.
+
+PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar
+is dissolved, pour over mint (there should be four tablespoons of mint),
+place on back of range and infuse for one-half hour.
+
+
+NEW POTATOES WITH NEW PEAS
+
+Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page
+78), omitting the Chives. Cook one cup of new peas until tender, in as
+little boiling salted water as possible. Drain; add to potatoes. Reheat
+potatoes and peas in Cream Sauce.
+
+
+SWISS CHARD WITH BACON
+
+Wash and pick over Swiss Chard. Cook in boiling salted water, using just
+enough water to prevent Chard from burning. Drain and chop fine. Arrange
+in a mound on a chop platter, surround (crown fashion) with
+"hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a
+slice off the large end of each egg so that they will stay in place. Cut
+five slices of bacon in narrow strips crosswise. Try out one-third cup.
+Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour
+while hot over the Swiss Chard, scattering the scraps of bacon over top
+of mound.
+
+
+CHERRY DUFF
+
+          4 cups pitted cherries.
+          2 cups sugar.
+          1 teaspoon lemon juice.
+          1-1/2 tablespoons Cottolene.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          3/4 cup milk or thin cream.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in
+lightly with the tips of fingers; add milk and mix to soft dough. Put
+sugar, cherries, drained from juice, and lemon juice in bottom of
+well-greased baking dish. Cover with dough, place in steamer, set over
+kettle of boiling water, lay a crash towel over steamer, replace cover,
+and steam pudding forty-five minutes. Serve with cherry juice, thickened
+with arrow root and sweetened.
+
+
+
+
+_July_
+
+
+          _I'm quite ashamed--'tis mighty rude
+           To eat so much--but all's so good!_
+                                        --_Pope._
+
+[Illustration]
+
+[Sidenote: _July_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          COLD CONSOMMÉ
+
+          VEAL LOAF (HOT)--TOMATO SAUCE
+
+          (OR)
+
+          COLD--WITH STRING BEAN SALAD
+
+          SARATOGA CHIPS      BEETS IN DRAWN BUTTER
+
+          FIGS IN SHERRY JELLY WITH WHIPPED CREAM
+
+          NUT AND RAISIN CAKE WITH CARAMEL FROSTING
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMMÉ (COLD)
+
+Place a four-pound fowl in stock pot and a small knuckle of veal; add
+four quarts of cold water and heat slowly to boiling point. Skim, reduce
+heat and let simmer five hours. Do not allow liquid to boil as it will
+destroy its gelatinous properties, and the stock will be turbid. The
+last hour of cooking add one-third cup each celery, carrot and turnip
+cut in small dice, one-third cup sliced onion, one teaspoon peppercorns,
+one tablespoon salt, three sprays thyme, one spray marjoram, two sprays
+parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through
+double cheese cloth, cool quickly, and remove all fat; clear. Fill
+Bouillon cups three-fourths full and chill. This should be a clear,
+savory jelly.
+
+TO CLEAR SOUP STOCK
+
+After straining the stock through double cheese cloth, remove all fat
+and put the stock into a four-quart stew-pan. Place on range and allow
+the white and shell of one egg for each quart of stock. Beat the eggs
+slightly and crush shells in small bits, add slowly to stock, stirring
+constantly but slowly until the boiling point is reached; let boil two
+minutes. Reduce the heat so that stock barely simmers twenty minutes,
+skim and strain through double cheese cloth placed over fine soup
+strainer. If stock to be cleared is not sufficiently seasoned, add more
+seasoning before clearing.
+
+
+VEAL LOAF
+
+Wipe three pounds of lean veal, discarding all skin and tissue. Pass
+meat through the meat-chopper twice, with one-half pound of salt pork;
+add six crackers rolled, one-fourth cup cream, juice of one small lemon
+(about two tablespoons), one tablespoon salt, one-half tablespoon black
+pepper, onion juice to taste. Mix thoroughly and pack solidly in a
+granite, brick-shaped bread pan, spread top evenly and brush with
+slightly beaten white of egg. Bake in a moderate oven three hours,
+basting often with one-fourth cup of pork fat or dripping diluted with
+one-fourth cup boiling water. Prick surface with a fork that fat may
+penetrate meat. Chill, remove to serving platter, surround by any good
+vegetable salad. If served hot, surround with Tomato, Creole or
+Espagnole Sauce. This may be prepared Saturday.
+
+
+STRING BEAN SALAD
+
+Marinate cold, cooked, stringless beans with French Dressing. There
+should be enough beans to make a generous border around a cold veal
+loaf. Sprinkle beans thickly with small onions thinly sliced and the
+rings separated. Garnish edge of dish with sprays of parsley and
+Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled
+over beans and is quite an addition.
+
+
+SARATOGA CHIPS
+
+Wash and pare the desired number of uniform-sized potatoes. Slice thinly
+(using slaw cutter) into a bowl of cold water. Let stand several hours,
+changing the water often or until it is quite clear. Drain and drop them
+into a kettle of boiling water; allow them to boil just one minute.
+Drain quickly and cover with cold water. Drain from cold water and dry
+between towels. Fry a few at a time in deep hot Cottolene, keeping them
+moving with the skimmer. Drain on soft brown paper and sprinkle with
+salt.
+
+
+BEETS IN DRAWN BUTTER
+
+Wash the small new beets and cook in boiling salted water until tender.
+Drain and cover with cold water. Rub off the skins and slice them or cut
+them in cubes. Reheat them in
+
+DRAWN BUTTER (SOUR SAUCE)
+
+Melt two tablespoons butter in a sauce-pan; add three tablespoons flour,
+stir to a smooth paste and add gradually, while stirring constantly, one
+cup boiling water. Boil two minutes, then add four tablespoons hot cream
+and four tablespoons vinegar (if vinegar is too acid use two tablespoons
+each of vinegar and water), season with salt and pepper.
+
+
+FIGS IN SHERRY JELLY
+
+          1 tablespoon granulated gelatine.
+          1/4 cup cold water.
+          3/4 cup boiling water.
+          1/2 cup best table Sherry wine.
+          Juice of 1 small lemon.
+          1/2 dozen washed figs.
+          Whipped Cream.
+          1/2 cup sugar.
+
+PROCESS: Soak gelatine in cold water, then dissolve it in boiling water;
+add sugar and stir occasionally until mixture begins to thicken, then
+add wine and lemon juice. Chill a pint mold in ice water (a fancy mold
+is attractive for this purpose). Separate the figs, slice them thinly
+and dip some of them in the jelly and use them for decorating the mold;
+then fill the mold with alternate layers of sliced figs and the mixture,
+allowing the jelly to "set" each time before adding the slices of figs.
+Chill thoroughly. Unmold jelly on serving dish and surround with whipped
+cream sweetened and flavored as desired. Use pastry bag and rose tube
+for this purpose.
+
+
+NUT AND RAISIN CAKE
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          3 eggs unbeaten.
+          1 cup pecan nut meats.
+          2/3 cup raisins.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+          Grated rind of half an orange.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon mace.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+eggs, one at a time and beating each in thoroughly before adding
+another. Pass nuts and raisins through meat chopper, then mix with flour
+sifted with baking powder, salt and spices; add alternately to first
+mixture with milk, beating constantly. Turn mixture into a well-greased
+tube pan and bake thirty-five to forty minutes in a moderate oven.
+Spread with
+
+CARAMEL FROSTING WITH NUTS
+
+          1-1/4 cups soft brown sugar.
+          1/4 cup granulated sugar.
+          1/2 cup boiling water.
+          Whites 2 eggs.
+          1/2 teaspoon almond extract.
+          1/2 cup pecan nut meats broken in pieces.
+
+PROCESS: Boil sugar and water together as for Boiled Frosting (see
+recipe Page 56). Pour slowly onto beaten whites of eggs, beating
+constantly, continue beating until frosting is nearly cool. Put pan
+containing frosting in a larger vessel of boiling water, place on range
+and cook until mixture granulates around sides of pan, stir constantly
+while cooking. Remove from hot water and beat until frosting will keep
+its shape when dropped from spoon. Add nut meats and flavoring. Spread
+on cake, using wooden spoon to give surface a wave-like appearance.
+
+
+ICED COFFEE
+
+Follow directions for making Boiled Coffee, using four cups boiling
+water. Chill and serve in tall glasses filled with cracked ice; add
+cream and sugar.
+
+[Sidenote: _July_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ WITH VEGETABLES
+
+          BAKED STUFFED BLACK BASS--EGG SAUCE
+
+          PARSLEY POTATOES      CAULIFLOWER WITH CHEESE SAUCE
+
+          THIN CORN BREAD
+
+          TOMATO AND ONION SALAD
+
+          STEAMED BLUEBERRY PUDDING--FOAMY SAUCE
+
+          ICED TEA      CAFÉ NOIR
+
+       *       *       *       *       *
+
+CONSOMMÉ WITH VEGETABLES
+
+To six cups Consommé (for recipe see Page 149) add French string beans
+cut in diamonds, carrots cooked and cut in tiny fancy shapes (using
+French vegetable cutters), and French peas. Serve with toasted Cheese
+Crackers.
+
+
+BAKED BLACK BASS
+
+Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt,
+stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes
+on each side of backbone and lay in strips of fat salt pork. Have the
+gashes on one side come between gashes on the other. The fish may be
+skewered in the shape of the letter S, or placed in an upright position
+on a well-greased fish sheet, laid in the bottom of a dripping-pan.
+Brush over with melted butter and sprinkle with salt and pepper, dredge
+with flour and strew small pieces of fat pork around fish. Bake one hour
+in a hot oven, basting every ten minutes, first with melted butter or
+dripping, then with fat in dripping-pan as it is tried out. Dispose on
+hot serving platter, pour around Egg Sauce and garnish with sprays of
+parsley.
+
+STUFFING FOR FISH
+
+          1/2 cup cracker crumbs.
+          1 cup stale bread crumbs.
+          5 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot water.
+          Onion juice.
+
+PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to
+crumbs, toss lightly with a fork and add onion juice to taste.
+
+
+EGG SAUCE
+
+To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two
+hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped
+parsley. (For Drawn Butter Sauce see Page 92.)
+
+
+THIN CORN BREAD
+
+          3/4 cup yellow corn meal.
+          1-1/4 cups flour.
+          2 tablespoons sugar.
+          5 teaspoons baking powder.
+          3/4 teaspoon salt.
+          1 cup thin cream.
+          1 egg well beaten.
+          2 tablespoons Cottolene.
+
+PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and
+Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a
+hot oven, twenty-five minutes; five minutes before removing from oven,
+brush over with melted butter or milk to give it a richer color. Serve
+with baked or broiled fish.
+
+
+PARSLEY POTATOES
+
+Select smooth, uniform-sized new potatoes; wash, scrape and cover with
+cold water. Let stand one hour; drain and place in steamer, cover
+closely and steam until soft. Remove to serving dish; dot over with bits
+of butter and sprinkle at once with coarse salt and finely chopped
+parsley.
+
+
+CAULIFLOWER WITH CHEESE SAUCE
+
+Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk,
+and soak one hour (head down) in cold salt water to cover. Cook (head
+up) until soft but not broken (about thirty minutes) in boiling salted
+water. Drain and place carefully in a buttered, shallow baking dish,
+pour over one and one-half cups of Cheese Sauce, sprinkle with buttered
+crumbs and place in oven until crumbs are browned. Serve in baking
+dish.
+
+CHEESE SAUCE
+
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          Few grains cayenne.
+          1-1/2 cups hot milk.
+          1/2 cup cheese cut in small pieces.
+
+PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings,
+stir to a smooth paste; let cook one minute, stirring constantly. Pour
+on gradually hot milk and beat until smooth and glossy. Add cheese and
+when melted pour over cauliflower.
+
+
+TOMATO AND ONION SALAD
+
+Arrange a nest of heart lettuce leaves in salad bowl; place in center
+three peeled and chilled tomatoes, cut in quarters; thinly slice a mild
+onion, separate the rings and strew them over tomatoes, sprinkle all
+with green and red peppers finely chopped. Serve with French Dressing.
+
+
+STEAMED BLUEBERRY PUDDING
+
+          2-1/8 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          2 tablespoons Cottolene.
+          1 cup milk.
+          1 cup blueberries.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, stirring constantly; turn on a
+floured board, knead slightly, then roll out to one-half inch thickness;
+place berries in center mixed with one-half teaspoon salt and two
+tablespoons sugar; fold dough over, pinch the edges together to form a
+large ball; lift carefully into a well-greased, two-quart pail, cover
+closely and steam one and one-half hours. Serve with
+
+FOAMY SAUCE
+
+          2 egg whites.
+          1 cup sugar.
+          3/4 cup thin hot cream.
+          1 tablespoon Sherry Wine.
+          Nutmeg.
+
+PROCESS: Beat the whites of eggs until stiff, add sugar gradually,
+beating constantly. Add hot cream slowly, continue beating. Add Sherry
+wine and a sprinkle of nutmeg. Milk may be used in place of cream, if
+the latter is not available.
+
+[Sidenote: _July_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO BOUILLON--CHEESED BUTTER THINS
+
+          RADISHES      PICKLES
+
+          COLD BOILED TONGUE      CHILI SAUCE
+
+          POTATO SALAD--BROILED TOMATOES
+
+          BLUEBERRY PIE--CHEESE BALLS
+
+          ICED CAFÉ AU LAIT
+
+          ICED COCOA
+
+       *       *       *       *       *
+
+TOMATO BOUILLON
+
+Prepare a tomato sauce; there should be two cups. Strain this while hot
+through one thickness of cheese cloth into six cups of hot Bouillon.
+Reheat and serve in Bouillon cups with
+
+
+CHEESED BUTTER THINS
+
+Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and
+a few grains cayenne. Place in the oven until crackers are crisp and
+cheese is melted.
+
+
+BOILED TONGUE
+
+Wash and clean the tongue, cover with boiling water, to which add
+one-third cup each carrots, turnips and onion cut in dice; two sprays
+each parsley and thyme, one-half teaspoon peppercorns and one-half dozen
+cloves. Simmer until tongue is tender. Let cool in liquor in which it
+was cooked, remove the skin and brush with melted butter. Cover with
+fine, buttered bread crumbs, after arranging in dripping pan. Bake
+twenty minutes, basting often with hot stock or port wine. Chill and
+slice thinly; garnish with triangles of buttered toast sprinkled with
+finely chopped parsley.
+
+
+CHILI SAUCE
+
+          2 dozen ripe tomatoes.
+          1 dozen onions finely chopped.
+          1 dozen peppers finely chopped.
+          1 cup brown sugar.
+          4 cups cider vinegar.
+          4 tablespoons salt.
+
+PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients
+in the order given. Place on range, bring to boiling point and cook
+slowly until thick. Add more salt and sugar if necessary. Turn into
+sterilized fruit jars, seal and store. Serve with meats, fish, etc.
+
+
+POTATO SALAD
+
+Cut balls from raw potatoes, using a French vegetable cutter. There
+should be three cups. Cook potato balls with three slices of onion in
+boiling salted water until tender. Drain, chill and marinate with French
+Dressing, then cover with Boiled Dressing. Arrange in a mound on serving
+platter, surrounded with a border of nasturtium blossoms and leaves.
+Sprinkle top with finely chopped chives.
+
+BOILED SALAD DRESSING
+
+          1/4 cup butter.
+          1-1/4 teaspoons salt.
+          1 teaspoon mustard.
+          1/4 teaspoon paprika.
+          1 tablespoon sugar.
+          Yolks 4 eggs.
+          2 tablespoons flour.
+          1/4 cup vinegar diluted with 2 tablespoons water.
+          1 cup cream.
+
+PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add
+egg yolks slightly beaten and vinegar and water. Cook over hot water
+until mixture thickens. Cool. Whip cream and fold into mixture. Beat
+well, chill and serve with potato salad.
+
+
+BROILED TOMATOES
+
+Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with
+a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread
+crumbs mixed with a tablespoon of sugar. Place in a well-buttered
+broiler and broil five minutes. Remove carefully to a well-buttered
+shallow ramekin, dot over with bits of butter, finish cooking in the
+oven, and serve.
+
+
+BLUEBERRY PIE
+
+Line a deep, perforated pie tin with Plain Paste; brush over with white
+of egg slightly beaten. Fill with three cups blueberries mixed with one
+cup sugar, two tablespoons flour, one tablespoon butter cut in bits,
+one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover
+with crust, flute the rim and bake thirty-five minutes in a hot oven at
+first to set the crust, then reduce the heat and finish baking.
+
+
+CHEESE BALLS
+
+Rub to a paste one roll Neufchatel cheese; to this add one-half cup
+chopped pecan meats and one-half teaspoon finely chopped, mild red
+pepper; season with salt and roll with the "butter paddles" in small
+balls the size of Queen olives. Serve with berry or cherry pies.
+
+
+ICED CAFÉ AU LAIT
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          3 cups boiling water.
+          3 cups scalded milk.
+          1 cup cold water.
+
+PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute
+with one-half cup cold water, mix with coffee, turn into coffee pot and
+add boiling water, stir until well mixed. Place on range and let boil
+five minutes. Stir down and pour some into a cup to clear the spout of
+grounds. Return to pot and add remaining half cup of cold water. Place
+on back of range for ten minutes, where it will keep hot but not boil.
+After removing coffee to back of range, put milk into double boiler and,
+when scalded, pour the two together in another scalded coffee pot. Chill
+and serve.
+
+[Sidenote: _July_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WATERMELON WITH SHERRY SAUCE
+
+          CONSOMMÉ PRINTANIERE--IMPERIAL RINGS
+
+          STUFFED HEARTS WITH VEGETABLES
+
+          POTATO PUFF
+
+          CABBAGE SALAD
+
+          RASPBERRY WHIP--WHITE NUT CAKE
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+WATERMELON WITH SHERRY SAUCE
+
+Scoop balls out of the center of watermelon using French potato cutter.
+Pour over Sherry Sauce and place them carefully in a freezer, packed in
+salt and ice, let stand until thoroughly chilled (about one and a half
+hours). Serve with Sherry Sauce in tall champagne glasses.
+
+SHERRY SAUCE
+
+Cook one cup sugar with one-fourth cup of water three minutes. Cool
+slightly and add one-half cup Sherry, three tablespoons Sloe gin and a
+sprinkle of salt. Chill and pour over watermelon balls.
+
+
+CONSOMMÉ PRINTANIERE
+
+To one quart of Chicken Consommé add one tablespoon each of cooked
+carrot and turnip, cut in small fancy shapes (using French vegetable
+cutter for this purpose), small peas, French beans and asparagus tips.
+Heat these vegetables in a small quantity of hot consommé; drain, place
+them in hot soup tureen and pour over boiling consommé.
+
+
+IMPERIAL RINGS
+
+Cut stale bread in one-third inch slices. Stamp out circles three inches
+in diameter; with a smaller cutter (size of top of pepper shaker) cut
+out center, leaving rings about one-third inch wide. Brush with melted
+butter, sprinkle lightly with salt and paprika, and brown delicately in
+the oven. Serve in a circle overlapping each other on a plate covered
+with a doily.
+
+
+STUFFED HEARTS WITH VEGETABLES
+
+Clean and wash three calves' hearts; stuff and skewer into shape. Draw
+small strips of salt pork (lardoons) through edges of hearts. Sprinkle
+with salt and pepper, dredge with flour and brown well in hot Cottolene,
+with two slices onion, four slices carrot, one blade celery cut fine,
+two sprays parsley, two small bits bay leaf, three cloves and one-half
+teaspoon peppercorns. When hearts are richly browned, remove to Dutch
+oven, casserole or deep baking dish. Add two cups Brown Stock, cover
+closely and cook slowly in the oven until tender (about two hours),
+basting six times while cooking.
+
+Cut three slices of stale bread one-third inch thick, shape with large
+round cutter; with a small cutter remove centers to form rings: brush
+with melted butter and brown delicately in the oven. Arrange them on hot
+serving platter, set a heart in each ring and surround with new carrots
+and turnips cut Julienne style and cooked in boiling salted water until
+tender. There should be one and one-half cups each. Drain and dress with
+Maître d'Hôtel Butter.
+
+STUFFING FOR HEARTS
+
+          1/2 cup cracker crumbs.
+          1/2 cup stale bread crumbs.
+          2 inch cube fat salt pork finely chopped.
+          2 blades celery finely chopped.
+          1/2 teaspoon finely chopped parsley.
+          1 tablespoon onion finely chopped.
+          Salt, pepper.
+
+PROCESS: Mix ingredients in the order given and season well with salt
+and pepper.
+
+
+POTATO PUFF
+
+Prepare two and one-half cups hot mashed potatoes. Add two and one-half
+tablespoons butter, one-half teaspoon baking powder, season with salt
+and pepper and moisten with one-half cup hot cream or milk, beat
+thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly
+in a buttered baking dish and bake until well puffed and browned.
+
+
+NEW CABBAGE SALAD
+
+Mix two cups of new cabbage, finely shredded, with one-half cup of
+celery cut in small pieces and one mild onion finely chopped. Add
+one-half tablespoon Worcestershire Sauce to one cup of boiled salad
+dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or
+in nests of crisp lettuce leaves.
+
+
+RASPBERRY WHIP
+
+          1-1/2 cups red raspberries.
+          1 cup powdered sugar.
+          White 1 egg.
+
+PROCESS: Mix sugar with berries and turn into bowl in which white of egg
+is slightly beaten, then mash berries and sugar and mix thoroughly with
+egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly
+on a chilled serving dish and surround with macaroons. Serve with
+
+
+GOLDEN SAUCE
+
+          1 egg.
+          1 cup powdered sugar.
+          3 tablespoons Sherry wine.
+
+PROCESS: Beat yolks until thick and light, add one half the sugar
+gradually, beating constantly: beat whites until stiff, gradually adding
+the remaining half cup sugar. Combine mixtures, add wine and beat
+thoroughly.
+
+
+WHITE NUT CAKE
+
+          1/3 cup Cottolene.
+          1-1/2 cups fine sugar.
+          3/4 cup cold water.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon Almond extract.
+          1 cup English walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour, baking powder and salt, add alternately to first mixture
+with water, add nut meats and extract; cut and fold in whites of eggs.
+Bake in a sheet thirty-five minutes in a moderate oven. Spread with
+
+MAPLE FROSTING
+
+          1 cup maple sugar.
+          1/2 cup boiling water.
+          White 1 egg.
+          1/8 teaspoon cream of tartar.
+
+PROCESS: Boil sugar, water and cream of tartar together until it spins a
+thread from tip of spoon. Pour slowly in a fine stream on the beaten
+white and continue beating until of the consistency to spread over cake.
+(To get the exact proportion of sugar, weigh one level cup of granulated
+sugar to ascertain by weight how much Maple sugar is required for this
+amount of water and white of one egg. It will weigh about one-half
+pound.)
+
+[Illustration]
+
+[Sidenote: _July_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE SOUP
+
+          PRESSED CHICKEN      TOMATO SALAD
+
+          LATTICE POTATOES--GREEN CORN PUDDING
+
+          PEACH ICE CREAM--RICH CHOCOLATE CAKE
+
+          SPICED ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF LETTUCE SOUP
+
+          2 cups White Stock.
+          2 heads lettuce.
+          2 tablespoons rice.
+          2 tablespoons butter.
+          1 teaspoon finely chopped onion.
+          1/2 cup hot cream.
+          1 egg yolk.
+          Salt and pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the onion in butter five minutes (without browning), add
+rice, lettuce finely chopped, and stock, cover and cook until rice is
+soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not
+allow soup to boil after adding egg yolk. Discard outer leaves of
+lettuce, using only the hearts for soup.
+
+
+PRESSED CHICKEN
+
+Disjoint a four- or five-pound fowl, cover with boiling water and let
+simmer until tender, with one carrot sliced, one onion sliced, a blade
+or two of celery broken in inch pieces, two sprays parsley and one-half
+teaspoon peppercorns. Add one tablespoon salt the last hour of cooking.
+Drain chicken from liquor, remove the skin and bones; strain liquor,
+return to range and let simmer until reduced to one cup, strain and
+reserve. When the meat is nearly cold, cut it in small cubes or chop
+fine; remove all fat from liquor, reheat and add chicken, stirring it
+slowly, season with salt and pepper if necessary. Decorate a granite,
+brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy
+shapes, over these pack the chicken mixture very carefully so as not to
+disturb the decorations. Cover with a buttered paper, place a weight
+over paper and let stand over night in a cold place. Serve with Tomato
+Salad.
+
+
+TOMATO SALAD
+
+Wash garden cress and shake dry, arrange a bed on large oval platter,
+discarding all coarse leaves and stems. Peel and chill five
+uniform-sized tomatoes, cut a slice from the stem ends and scoop out the
+pulp, invert tomato cups on a plate and set aside in a cool place. Chop
+fine the solid pulp of the tomato with one chilled and pared cucumber,
+add two tablespoons finely chopped chives, stir in one cup of Cream
+Dressing and refill tomato cups with mixture heaping them in pyramids.
+Dispose these tomato cups at intervals in cress border and place mold of
+pressed chicken in center.
+
+CREAM SALAD DRESSING
+
+          1-1/2 teaspoon salt.
+          1/2 tablespoon mustard.
+          1 tablespoon sugar.
+          1 egg slightly beaten.
+          2-1/2 tablespoons melted butter.
+          3/4 cup cream.
+          4 tablespoons vinegar.
+
+PROCESS: Mix ingredients in the order given, adding vinegar very slowly,
+beating constantly. Cook in double boiler until mixture thickens;
+continue beating, strain at once and chill.
+
+
+LATTICE POTATOES
+
+Wash and pare potatoes of a uniform size. Slice on a corrugated
+vegetable slicer, which is made for this purpose. Wash slices in cold
+water, changing the water several times; then let stand several hours in
+cold water. Drain and dry with crash towels. Fry a few at a time in deep
+hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace
+paper doily in a fancy basket.
+
+
+GREEN CORN PUDDING
+
+To two cups of cooked green corn, cut from the cob (or one can of corn)
+chopped fine, add two eggs slightly beaten, one teaspoon salt,
+one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted
+butter, and two cups scalded milk. Mix well and turn into a buttered
+pudding dish; bake until firm in moderate oven.
+
+
+PEACH ICE CREAM NO. 1
+
+          1-1/2 cups peach pulp.
+          1-1/2 cups granulated sugar.
+          Juice one lemon.
+          1 quart thin cream.
+
+PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a
+purée strainer; add sugar and lemon juice, turn into the can of freezer
+packed in ice and salt (using three measures of crushed ice to one of
+rock salt); add cream and freeze in the usual way.
+
+
+RICH CHOCOLATE CAKE
+
+          1/2 cup Cottolene.
+          1-1/2 cups sugar.
+          4 eggs.
+          4 squares chocolate.
+          1 teaspoon cinnamon.
+          1/3 cup hot water.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add hot water specified in recipe and beat
+immediately into creamed butter and sugar; add yolks of eggs beaten
+until thick and light. Mix and sift flour, cinnamon, baking powder and
+salt; add to first mixture alternately with milk, add vanilla. Cut and
+fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty
+to forty-five minutes. Cover with Boiled Frosting (for recipe see Page
+56).
+
+
+SPICED ICED TEA
+
+          4 teaspoons tea.
+          2 cups boiling water.
+          9 cloves.
+
+PROCESS: Follow recipe for making tea. Strain into pitcher over cloves,
+chill, then pour into glasses filled with cracked ice. Sweeten to taste.
+The flavor of tea is preserved and is much finer by chilling the
+infusion quickly, before pouring over ice. Allow three cloves for each
+glass. The large Penang cloves are the best.
+
+
+
+
+_August_
+
+
+          _Hunger is the best seasoning for meat,
+           And thirst for drink._
+                                       --_Cicero._
+
+[Illustration]
+
+[Sidenote: _August_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          NOVA SCOTIA CANAPÉS
+
+          PAN BROILED FILLETS OF BEEF--SULTANA SAUCE
+
+          CARLSBAD POTATOES      PEAS AND ONIONS FRENCH STYLE
+
+          LETTUCE, PEPPERGRASS AND ONION SALAD
+
+          PEACH ICE CREAM--COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+NOVA SCOTIA CANAPÉS
+
+Cut white bread in one-third inch slices; stamp out with heart-shaped
+cutter; spread both sides thinly with butter, brown them delicately in
+the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or
+Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty
+border of finely chopped white of egg around each and tip it off with a
+sprinkle of the yolk pressed through a sieve. Do not cover the salmon
+entirely with the egg. Arrange canapés on small plates covered with a
+lace paper doily; garnish each with a spray of parsley and serve as
+first course.
+
+
+PAN BROILED FILLETS OF BEEF
+
+Have fillets of beef cut one and one-half inches thick; shape in
+circular forms. Broil ten minutes in a hissing, well-buttered frying
+pan, turning every ten seconds for the first two minutes, that the
+surface may be seared thoroughly, thus preventing the loss of juices.
+Turn occasionally afterward. When half done season with salt, pepper,
+reduce heat and finish cooking. Arrange on hot serving platter and
+spread generously with soft butter. Pour over Sultana Sauce. (For recipe
+see Page 61.)
+
+
+CARLSBAD POTATOES
+
+Wash and pare one dozen small, uniform-sized potatoes; soak one hour in
+cold water to cover. Drain, put in stew-pan and cover with one quart of
+boiling water. Add two tablespoons butter and two teaspoons salt. Cook
+until soft (but not broken), then drain. Return to stew-pan. Add
+one-third cup butter, one and one-half tablespoons lemon juice, and
+one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan
+occasionally. Place in hot serving dish and sprinkle with one tablespoon
+chopped parsley.
+
+
+PEAS AND ONIONS--FRENCH STYLE
+
+Cut one slice bacon in shreds crosswise, using the shears for this
+purpose. Cook bacon with one-fourth cup butter about ten minutes,
+without scorching bacon. Remove scraps of bacon, add two cups fresh
+peas, one dozen small onions and a sprig of mint. Cook until peas and
+onions are soft, adding one-fourth cup boiling water to prevent
+scorching. Beat one egg yolk slightly, add one-third cup cream and one
+head of lettuce cut in quarters (use lettuce hearts), season with salt
+and pepper. Let boil up once and serve.
+
+
+LETTUCE, PEPPERGRASS AND ONION SALAD
+
+Separate the heart leaves of two solid heads of lettuce. Wash, drain and
+chill; arrange them in a nest in salad bowl. Sprinkle between and over
+leaves four tablespoons finely chopped peppergrass and small, thinly
+sliced onions, separating the rings. Marinate with French Dressing;
+chill and serve.
+
+
+PEACH ICE CREAM No. 2
+
+          4 cups milk.
+          3 cups heavy cream.
+          1 cup sugar.
+          1 tablespoon lemon extract.
+          1/4 teaspoon salt.
+          2 cups fresh peach pulp.
+
+PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
+Then mix ingredients in the order given. Add peach pulp and freeze. Let
+stand two hours before serving.
+
+
+COCOANUT CAKE
+
+(For recipe see Page 56.)
+
+[Sidenote: _August_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ (COLD)
+
+          BROILED CHICKEN--SAUCE VIENNAISE
+
+          POTATO ROSES      CORN FRITTERS
+
+          CAULIFLOWER À LA BÉCHAMEL
+
+          DRESSED HEAD LETTUCE
+
+          SALAD ROLLS
+
+          BLACKBERRY ROLY-POLY      CREAMY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+COLD CONSOMMÉ
+
+(For recipe see Page 90.)
+
+
+BROILED CHICKEN
+
+Singe, wipe and with a sharp pointed knife (a boning knife) split the
+broiler down the back the entire length, beginning at back of neck. Lay
+open and remove entrails, etc., remove ribs and breast-bone, then cut
+the tendons at joints. Rub bird over with soft butter, sprinkle with
+salt and place on a well-greased broiler or in a well-greased wire
+broiler. Cook twenty-five minutes under a gas flame or over glowing
+coals, turning often. Baste bird over several times with melted butter
+if it appears dry. When evenly browned, remove to well-greased dripping
+pan, spread again with soft butter, cover closely, and bake until tender
+at the joints. Serve with
+
+SAUCE VIENNAISE
+
+Reduce one small can of tomatoes by slow cooking to a thick pulp; when
+strained there should be two tablespoons. To three-fourths cup
+Mayonnaise Dressing add three-fourths tablespoon finely chopped capers,
+one teaspoon finely chopped parsley, two teaspoons each finely chopped
+gherkins and olives, one teaspoon finely chopped onion or chives. Add
+tomato pulp, mix well and keep in a cool place until ready to serve.
+
+
+MASHED POTATOES (FOR ROSES)
+
+To three cups of hot riced potatoes add three tablespoons butter, one
+teaspoon salt, the beaten yolks of three eggs and enough hot milk to
+allow the mixture to pass readily through the pastry-bag with rose tube
+attached. Shape as roses on a buttered tin sheet, brush over lightly
+with egg slightly beaten and diluted with one tablespoon milk, and brown
+delicately in oven.
+
+TO SHAPE ROSES
+
+Fill pastry bag with potato mixture. Hold the bag upright with tube
+pointing downward. Guide tube with left hand and press out potato with
+the right, making a circular motion. When roses are the desired size
+press the tube gently into mixture and withdraw it quickly to stop the
+flow and give the pyramid a pointed finish. Sweet potatoes may be
+prepared in the same manner.
+
+
+CORN FRITTERS
+
+(For recipe see Page 63.)
+
+
+CAULIFLOWER À LA BÉCHAMEL
+
+Select a firm, white cauliflower, remove leaves and cut off the stalk.
+Soak (head down) in cold salt water to cover. Drain and cook (head up)
+in boiling salted water to cover until tender but not broken apart.
+Drain well and dispose on shallow serving dish. Pour over one and
+one-half cups Béchamel Sauce (see Page 85). Sprinkle with finely chopped
+parsley.
+
+
+DRESSED HEAD LETTUCE
+
+Select a large, firm head of lettuce. Remove all wilted leaves. Separate
+the heart leaves sufficiently to wash them thoroughly. Drain, arrange
+leaves on shallow serving plate, keeping them in their original shape if
+possible. Sprinkle over all finely shredded red and green prepared
+peppers. (To prepare peppers, plunge them into boiling water, then
+quickly rub off the glazed outer skin, drop peppers into cold water
+until crisp. Cut a slice from the stem ends, remove seeds and veins,
+then cut in thread like rings.) Serve with French Dressing, to which add
+one tablespoon Roquefort cheese. Blend well before pouring over Salad.
+
+
+BLACKBERRY ROLY-POLY
+
+          2 cups blackberries.
+          1/4 cup water.
+          1 cup sugar.
+          1/4 teaspoon salt.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          4 tablespoons Cottolene.
+          Yolk 1 egg.
+          White 1 egg slightly beaten.
+          Granulated sugar.
+          Ground cloves.
+
+PROCESS: Cook blackberries in water and salt until berries are soft. Rub
+through a sieve and add sugar to pulp; return to range and cook until
+mixture thickens, stirring occasionally. Sift flour with baking powder
+and salt, work in Cottolene with tips of fingers, and mix to a soft
+dough with yolk of egg mixed with one-half cup of milk. Turn onto a
+floured board, knead slightly and roll out in a rectangular sheet
+one-fourth inch thick. Divide this into four pieces, longer than wide.
+Spread each with the blackberry sauce and roll up like jelly roll; wet
+the edges, press lightly to prevent unrolling. Lay on buttered sheet and
+brush tops with white of egg, sprinkle with sugar and a few grains
+cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining
+sauce kept hot over hot water or with
+
+CREAMY SAUCE
+
+          1/4 cup butter.
+          2/3 cup powdered sugar.
+          2 tablespoons milk.
+          2 tablespoons Sherry wine.
+          Few grains nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly, add
+milk and wine very slowly, continue beating. Add a sprinkle of nutmeg.
+To avoid having sauce curdle, milk and wine must be added drop by drop.
+
+[Sidenote: _August_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CANTALOUPE À LA MODE
+
+          CONSOMMÉ AU RIZ--CHEESE BALLS
+
+          SPICED BEEF--WHIPPED CREAM HORSERADISH SAUCE
+
+          POTATOES ITALIAN STYLE--SUCCOTASH
+
+          PEAR SALAD
+
+          PEACH COTTAGE PUDDING WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+CANTALOUPE À LA MODE
+
+Wash small ripe cantaloupe (Rockyfords) with a brush, and chill
+thoroughly. Cut in halves lengthwise and fill with Pineapple or
+Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to
+each guest.
+
+
+RASPBERRY ICE
+
+          4 cups water.
+          1-3/4 cups sugar.
+          2 cups raspberry pulp.
+          1/4 cup orange juice.
+          2 tablespoons lemon juice.
+
+PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash
+berries and rub through a fine sieve, add orange and lemon juice,
+combine with syrup, strain and freeze. Shape with a cone mold and place
+in seed cavities of halves of cantaloupe.
+
+
+CONSOMMÉ AU RIZ
+
+          8 cups consommé.
+          1/4 cup washed rice.
+          6 cups cold water.
+          1/2 tablespoon salt.
+
+PROCESS: Add salt to boiling water, then add rice slowly and let cook
+until rice is soft; drain. Pour over rice six cups cold water to
+separate kernels. Add rice to hot consommé and serve with Cheese Balls.
+
+
+CHEESE BALLS
+
+          4 tablespoons butter.
+          3/4 cup flour.
+          1/2 cup water.
+          1/4 teaspoon salt.
+          Few grains cayenne.
+          3 eggs.
+          1/4 cup grated Edam Cheese.
+          Cottolene.
+
+PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add
+flour mixed with seasonings. Cook until mixture leaves the sides of pan,
+stirring constantly. Cool slightly, add unbeaten eggs one at a time, add
+cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene.
+Drain and serve immediately.
+
+
+SPICED BEEF
+
+Wash and wipe six pounds of beef cut from the flank. Cover with boiling
+water; bring to the boiling point and skim. Reduce heat and simmer until
+meat is tender (time required about five hours), adding the last hour of
+cooking one-half cup each of carrot, onion and celery cut in dice, two
+sprays each of parsley and thyme, one of marjoram, six cloves, one-half
+teaspoon peppercorns and one tablespoon salt. Remove meat and reduce
+liquor to one and one-half cups; strain. Shred the meat, mix with the
+liquor and press in a granite, brick-shaped bread pan, packing solidly.
+When thoroughly cold, serve, cut in thin slices, with Whipped Cream
+Horseradish Sauce (for recipe see Page 120).
+
+
+POTATOES A L'ITALIENNE
+
+To two cups hot riced potatoes, add one tablespoon finely chopped
+chives, one egg yolk well beaten, whites four eggs beaten until stiff,
+one-half cup grated cheese. Season with salt, pepper and a few grains
+cayenne. Pile lightly in a well-greased baking dish and bake from
+twenty-five to thirty minutes. Turn dish around several times carefully
+that mixture may puff evenly.
+
+
+SUCCOTASH
+
+Shell lima beans, wash and cover with boiling water; heat to boiling
+point and drain; throw away water and rinse beans, drain again. Cook in
+boiling, salted water until tender. Drain and add to an equal quantity
+of hot boiled corn cut from the cob. Season with salt, pepper and
+butter. Reheat before serving.
+
+
+PEAR SALAD
+
+Wipe, pare and remove the cores from the desired number of ripe (early)
+pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or
+lettuce heart leaves. Bestrew with prepared red peppers cut in very fine
+rings. Serve with French Dressing, using lemon juice in place of
+vinegar. Canned red peppers may be used when fresh peppers are not
+available. To prepare peppers, plunge them into boiling water for a
+moment, cut a slice from stem ends, remove seeds and veins, cover with
+cold water until crisp; drain dry, and cut in fine shreds.
+
+
+PEACH COTTAGE PUDDING
+
+          1/4 cup Cottolene.
+          1 cup sugar.
+          1 egg.
+          1/2 cup milk.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/4 teaspoon almond extract.
+          Fresh peaches sliced.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg well beaten. Mix and sift flour, baking powder and salt; add to
+first mixture alternately with milk. Add extract and beat thoroughly.
+Turn into a well-greased shallow pan, and bake twenty-five minutes in a
+moderate oven. Cut in three-inch squares; pile thinly-sliced fresh
+peaches on top of each portion, sprinkle thickly with powdered sugar and
+serve with rich cream.
+
+[Sidenote: _August_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE
+
+          CUCUMBER BASKETS      RADISHES
+
+          FRENCH FRIED POTATOES--BOILED SWEET CORN
+
+          FROZEN APRICOTS--SULTANA CAKE
+
+          DEMI TASSE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+BOILED HALIBUT--COLD
+
+Have a piece of Halibut cut weighing two and one-half pounds. Tie in a
+square of cheese cloth (to prevent scum from settling on the flesh of
+fish). Cover with boiling water to which add salt and vinegar or lemon
+juice; the acid preserves the whiteness of the fish. Boil until the
+flesh leaves the bones (about thirty-five minutes). Drain and remove
+from cheese cloth. Pick out bones and remove skin. Place in a vessel
+that will preserve the shape of fish, chill and dispose fish on a cold
+serving platter on a bed of garden cress. Set a cucumber basket at
+intervals (one for each guest), and serve with
+
+VINAIGRETTE SAUCE
+
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 tablespoon Tarragon vinegar.
+          2 tablespoons Malt vinegar.
+          1/2 cup Olive oil.
+          1 tablespoon chopped olives.
+          1 tablespoon chopped pickle.
+          1 tablespoon chopped green or red pepper.
+          1 teaspoon chopped parsley.
+          1-1/2 teaspoons chopped chives.
+
+PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring
+constantly, add remaining ingredients and blend thoroughly. Chill and
+pour over Boiled Halibut.
+
+
+CUCUMBER BASKETS
+
+Select long cucumbers of uniform thickness (three cucumbers will make
+six baskets), cut a slice from both the stem and blossom ends, pare and
+cut in halves crosswise; cut from each piece a section so as to form a
+handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush
+each basket over lightly with olive oil and sprinkle with finely chopped
+garden cress or parsley. Fill the baskets with Mayonnaise Dressing or
+Sauce Tartare (see recipe Page 84). Chill and serve in nests of
+peppergrass or lettuce heart leaves.
+
+
+FRENCH FRIED POTATOES
+
+Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces
+of a uniform size. Soak them in cold water two hours, changing the water
+several times. Drain from water and dry between towels. Then fry a few
+at a time in deep hot Cottolene. Drain on brown paper and sprinkle with
+salt. This is an easy method of preparing potatoes in hot weather. The
+potatoes may be prepared beforehand and the process of cooking is both
+simply and quickly done. Be sure the Cottolene is not too hot as the
+potatoes must be cooked through, as well as browned.
+
+
+BOILED SWEET CORN
+
+Have the water boiling. Remove the husks and silk from the corn and drop
+them at once into the boiling water; bring water quickly to boiling
+point and let boil rapidly five to ten minutes (depending somewhat on
+age of corn). Drain from water and arrange in a napkin-covered platter;
+serve at once.
+
+
+FROZEN APRICOTS
+
+Drain the apricots from the liquor in the can. Reserve liquor and cut
+fruit in one-fourth inch cubes. To the syrup add sufficient water to
+make four cups; add one cup orange juice; add one and one-half cups
+sugar. Cook five minutes, strain and pour over apricots; chill and
+freeze. Fresh apricots or peaches may be used when in season. The fresh
+fruit should be cooked until clear, in a syrup made of four cups of
+water and two cups sugar. When this mixture is frozen to a mush, two
+cups of Whipped Cream may be added, if one desires a richer dessert.
+
+
+SULTANA CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 egg yolk.
+          1 cup Sultana raisins.
+          1/2 cup milk.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/2 teaspoon mace.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+well-beaten eggs and yolk. Mix and sift flour (except one tablespoon),
+baking powder and salt and mace; add to first mixture alternately with
+milk. Dredge raisins with tablespoon flour, add to mixture and beat
+thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and
+bake forty minutes in a moderate oven. Frost if desired.
+
+[Sidenote: _August_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO CANAPÉ
+
+          COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE
+
+          CREAMED NEW POTATOES      STEAMED SUMMER SQUASH
+
+          LETTUCE, GARDEN CRESS AND ONION SALAD
+
+          SLICED PEACHES--CHOCOLATE LAYER CAKE
+
+          ICED COFFEE      LEMONADE
+
+       *       *       *       *       *
+
+TOMATO CANAPÉ
+
+Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
+Sauté slices of tomato in hot butter. Drain both on brown paper. Cover
+each circle of bread with a slice of tomato, sprinkle with salt, pepper
+and a few grains cayenne. Garnish each with a slice of cucumber and the
+white of "hard boiled" eggs, cut in the shape of petals to represent
+field daisies.
+
+
+COLD VEAL LOAF
+
+Have the bone of a knuckle of veal sawed in three pieces at the market.
+Wash, wipe, and put in kettle with two pounds of lean veal, one onion
+sliced, six slices carrot, one blade celery broken in pieces, one spray
+parsley and one-half teaspoon peppercorns; cover with boiling water and
+cook slowly until meat is tender. Drain; chop meat finely and season
+well with salt, pepper and a few grains cayenne. Reduce liquor to one
+cup, strain and reserve. Garnish the bottom of a granite, brick-shaped
+bread pan with the white of "hard boiled" egg cut to resemble three
+daisies; put a dot of the yolk in center of each and arrange sprays of
+parsley between each daisy. Put a layer of meat, then a layer of thinly
+sliced eggs sprinkled with parsley, finely chopped. Cover with remaining
+meat; pour over strained liquor, press and let stand until cold and
+jellied. Remove to serving platter, garnish with parsley and small round
+radishes cut to resemble tulips. Slice thinly and serve with
+
+WHIPPED CREAM HORSERADISH SAUCE
+
+          4 tablespoons freshly grated horseradish.
+          Few drops onion juice.
+          Few grains cayenne.
+          1-1/2 tablespoons vinegar.
+          1/4 cup heavy cream whipped.
+          1/4 teaspoon salt.
+
+PROCESS: Mix the first five ingredients thoroughly, then fold in the
+whipped cream. Chill and serve.
+
+
+CREAMED NEW POTATOES
+
+Cut two and one-half cups cold, boiled new potatoes in one-half inch
+cubes. Add one and one-half cups White Sauce. Season highly with salt
+and white pepper, and reheat in double boiler. Remove to hot serving
+dish and sprinkle with finely chopped parsley.
+
+
+STEAMED SUMMER SQUASH
+
+Wash and cut in quarters. Cook in boiling salted water until tender.
+Drain through double cheese cloth. Pass through ricer or mash with
+potato masher, and season with butter, salt and a little black pepper.
+Reheat and serve.
+
+
+LETTUCE, GARDEN CRESS AND ONION SALAD
+
+Separate the crisp heart leaves of two heads of lettuce; arrange them on
+a shallow serving dish to represent a full-blown rose. Pick over, wash
+and dry a bunch of garden cress, chop finely and sprinkle over lettuce
+leaves. Chop one small onion very fine and mix with French dressing.
+Pour over lettuce. Serve at once.
+
+
+SLICED PEACHES
+
+Scald fine, ripe peaches; remove skins, cut in halves and remove stones.
+Slice lengthwise and arrange in serving dish in layers. Sprinkle each
+layer with sugar and lemon or orange juice. Chill and serve with cream
+and sugar.
+
+
+
+
+_September_
+
+
+          _The kitchen is a country in which there are
+          always discoveries to be made_.--_La Reyniére._
+
+[Illustration]
+
+[Sidenote: _September_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF PEA SOUP--CRISP SARATOGA WAFERS
+
+          BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE
+
+          POTATO BALLS      SPINACH WITH CREAM
+
+          LETTUCE, RADISH AND ONION SALAD
+
+          APPLE PIE      COTTAGE CHEESE
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+CREAM OF PEA SOUP
+
+          2 cups Marrowfat peas (or one can).
+          2 teaspoons sugar.
+          2 cups water.
+          1-1/2 cups scalded milk.
+          1 slice onion.
+          1-1/2 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup hot cream.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Peas that are too hard to serve as a vegetable may be used for
+soup. Cover them with the cold water and cook until soft. Rub through
+sieve, reheat pulp and thicken with butter and flour cooked together.
+Scald milk with onion, remove onion, add milk slowly to pea mixture,
+stirring constantly. Add hot cream and seasoning. Serve with Crisp
+Saratoga Wafers.
+
+
+BRAISED SHOULDER OF VEAL
+
+Have the bones removed from five pounds of the shoulder of veal (reserve
+bones). Stuff with bread stuffing, truss in shape and follow directions
+for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.
+Serve with
+
+CREOLE SAUCE
+
+          4 tablespoons Cottolene.
+          4 tablespoons flour.
+          1/4 cup green pepper cut in shreds.
+          1 small clove garlic.
+          1 truffle cut in thin shreds.
+          1 can small button mushrooms.
+          1-1/2 cups thick, well-seasoned tomato pulp.
+          1-1/4 cups Brown Stock.
+          Salt, pepper and cayenne.
+
+PROCESS: Cook pepper, onion and butter together five minutes without
+browning; add flour and cook two minutes, stirring constantly. Add
+truffle, tomato pulp and gradually Brown Stock; continue stirring until
+ingredients are well blended. Heat mushrooms in their own liquor, drain,
+and add mushrooms to sauce. Stick a tooth-pick through the clove of
+garlic, drop it into sauce and let it simmer fifteen minutes. Remove
+garlic before serving.
+
+
+POTATO BALLS
+
+Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one
+teaspoon finely chopped parsley or chives, salt, pepper and three
+tablespoons butter, and enough hot milk to make of the consistency to
+handle. Shape into smooth, round balls, roll in flour, egg and crumbs.
+Fry a golden brown in deep, hot Cottolene. Dispose around Veal.
+
+
+SPINACH WITH CREAM
+
+Discard all wilted leaves, remove the roots and pick over and wash
+one-half peck of spinach in several waters, to rid it from all sand. If
+young and tender, put in a stew-pan and heat gradually; let boil
+twenty-five minutes, or until soft, in its own juices and the water that
+clung to the leaves. Old spinach should be cooked in boiling, salted
+water (it will require about two quarts of water to one peck spinach).
+Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons
+butter in an omelet pan; add spinach and cook four minutes, stirring
+constantly, sprinkle with one and one-half tablespoons flour, continue
+stirring and pour on gradually three-fourths cup hot, thin cream; simmer
+five minutes.
+
+
+LETTUCE, RADISH AND ONION SALAD
+
+Remove the leaves from the stalk, discarding all wilted and unsightly
+leaves. Wash and keep in cold water until crisp. Drain and dry on a
+crash towel or cheese cloth. Place between leaves thin slices of round,
+red radishes, sprinkle with finely sliced young green onions. Garnish
+with radishes cut to resemble tulips. Serve with French Dressing.
+
+
+APPLE PIE
+
+          5 tart apples.
+          1/2 cup sugar.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+          1-1/4 tablespoons butter.
+          1 tablespoon lemon juice.
+          Grated rind 1/4 lemon.
+
+PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut
+apples in quarters, then in slices lengthwise. Pile them in lined pie
+pan, heaping them well in center, leaving a half-inch space around edge
+of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over
+apples. Dot over with bits of butter; wet edges and cover with top
+crust; press and flute edges. Bake forty-five minutes in a moderate
+oven.
+
+
+PLAIN PASTE
+
+          1-1/2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon baking powder.
+          1/4 cup Cottolene.
+          Ice Water.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+(reserving one and one-half tablespoons), with tips of fingers. Add just
+enough ice water to form a soft dough, mixing it in with a knife. Turn
+on a floured board and roll out in a thin sheet, spread lightly with
+remaining Cottolene. Roll like jelly roll and cut in two pieces, having
+one piece a trifle larger than the other. Chill. Then stand rolls on
+end, press down with the hand and roll in circular piece to fit pie pan.
+The larger piece is for the top crust. This recipe makes the exact
+quantity of pastry for one medium-sized pie with two crusts. If desired,
+omit baking powder.
+
+
+COTTAGE CHEESE
+
+Put two quarts thick sour milk in a milk pan, place it on the back of
+range where it will not boil or simmer; allow it to remain there until
+the curd has separated from the whey. Lay a double square of cheese
+cloth over a bowl, turn in the milk, lift the edges and corners of
+cloth, draw them together, tie with a piece of twine and hang it up to
+drain. When quite dry, turn into a bowl; season with salt and mix with a
+silver fork, add sweet cream until of the desired consistency. Serve
+very cold with hot gingerbread.
+
+[Sidenote: _September_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SUMMER SAUSAGE WITH
+
+          RIPE OLIVES AND DILL PICKLES
+
+          ROAST FILLET BEEF--MUSHROOM SAUCE
+
+          PARSLEY POTATOES      BROILED TOMATOES
+
+          BANANA FRITTERS
+
+          PEPPER AND ONION SALAD
+
+          MOCK MINCE PIE      CHEESE
+
+          ICED TEA
+
+          BUTTERMILK
+
+       *       *       *       *       *
+
+SUMMER SAUSAGE (APPETIZER)
+
+Cut summer sausage in very thin slices. Dispose them on a narrow platter
+overlapping one another. Garnish with sprays of peppergrass or parsley.
+Arrange thinly sliced dill pickles on either side of sausage, placing a
+ripe olive here and there; radishes cut to resemble roses may also be
+used. Serve as an appetizer.
+
+
+ROAST FILLET OF BEEF
+
+Trim a small fillet of beef weighing about four pounds into shape. Lard
+the upper side and sprinkle with salt, pepper and dredge with flour.
+Sprinkle small cubes of fat salt pork thickly over the bottom of a
+dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
+Place in a very hot oven at first, to sear over surface. Baste every
+five minutes for the first fifteen minutes, then several times after
+during the cooking. If liked rare, it should cook thirty minutes; if
+medium, allow thirty-five to forty minutes. Serve with Brown Mushroom
+Sauce (see Page 167) using fat in dripping pan.
+
+
+PARSLEY POTATOES
+
+Wash, pare and cut potatoes in one-half inch cubes; there should be
+three cups. Blanch by parboiling five minutes in boiling salted water;
+drain. Melt one-third cup of butter in a frying-pan, add potatoes, and
+cook over a slow fire until potatoes are soft and delicately browned.
+Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion
+juice, one and one-half tablespoons flour, one-half teaspoon salt,
+one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly
+one cup hot milk, stirring constantly. Remove from range and add one egg
+yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely
+chopped parsley.
+
+
+BROILED TOMATOES
+
+Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard
+center around the stem ends; then cut them in halves crosswise. Rub the
+cut sides lightly with a clove of garlic and dip cut side in soft
+butter. Sprinkle with salt, pepper and buttered crumbs, pressing the
+crumbs into tomato with a broad knife. Arrange them in a well-greased
+wire broiler and broil with skin side down over glowing coals or under a
+gas flame until soft, using care that they do not scorch. Remove to hot
+serving platter, drop a bit of butter on each and serve immediately.
+Onion juice may be used in place of garlic.
+
+
+BANANA FRITTERS
+
+          3 bananas.
+          1 cup bread flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon sugar.
+          1/4 cup cream or milk.
+          1 egg beaten very lightly.
+          1/2 tablespoon lemon juice.
+          1/2 tablespoon Sherry wine.
+
+PROCESS: Sift dry ingredients together twice. To beaten egg add cream
+and combine mixtures. Force bananas through a sieve and mix pulp with
+lemon juice and sherry wine; add to batter, beat thoroughly, and drop by
+tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered
+sugar and serve with
+
+ORANGE SAUCE
+
+Make, a syrup by boiling one cup sugar with one-fourth cup water and two
+shavings of orange rind, four minutes. Remove from range, lift out
+orange peel, add one-half tablespoon butter and one tablespoon each of
+orange and lemon juice and Sherry wine.
+
+
+PEPPER AND ONION SALAD
+
+Plunge a bright-red bell pepper (Ruby King) into boiling water, remove
+immediately and rub off the outer "shiny" skin. Cover with ice water to
+chill and become crisp. Cut a slice from the stem end and remove the
+seeds and veins, then cut in rings as thin as possible. Cut one small
+Spanish onion in very thin slices, separate the rings and "crisp" in ice
+water. Drain and toss together both onion and pepper rings. Season with
+salt, pepper, and pour over two tablespoons oil and one tablespoon
+vinegar. Crush the pepper and onion into the dressing, then pile it in
+nests of crisp lettuce heart leaves.
+
+
+MOCK MINCE PIE
+
+          2 Uneeda biscuits, rolled fine.
+          1-1/2 cups sugar.
+          1 cup molasses.
+          1/4 cup lemon juice.
+          2 tablespoons brandy.
+          1 cup raisins seeded and shredded.
+          1/2 cup butter.
+          2 eggs well beaten.
+          Cinnamon, Cloves, and Nutmeg.
+
+PROCESS: Mix ingredients in the order given. Add spices to taste. Line a
+pie pan with Plain Paste, turn in mixture, wet edges and cover with top
+crust made of Rich Paste; press and flute edges. Bake thirty-five
+minutes in a moderate oven.
+
+
+RICH PASTE
+
+          1-1/2 cups flour.
+          1/3 cup Cottolene.
+          3/4 teaspoon salt.
+          1/2 teaspoon baking powder.
+          Ice water.
+
+PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon)
+with a knife, moisten with cold water. Turn on a floured board, pat and
+roll out, spread with tablespoon of Cottolene and dredge lightly with
+flour, then roll sheet like a jelly roll; divide in two equal parts.
+Roll out a trifle larger than pie tin.
+
+[Sidenote: _September_
+
+_Third Sunday_]
+
+
+
+Menu
+
+          VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          STUFFED POTATOES--TURNIPS IN CREAM SAUCE
+
+          STEWED CORN AND TOMATOES
+
+          DRESSED ENDIVE
+
+          PEACH DUMPLINGS--SHERRY SAUCE
+
+          COFFEE
+
+          CIDER
+
+       *       *       *       *       *
+
+VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          2 pounds veal, cut from leg.
+          1/3 cup fat salt pork or bacon.
+          3/4 cup fine, soft bread crumbs.
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 teaspoon chopped parsley.
+          2 cups cooked and strained tomato pulp.
+          1/2 green pepper finely chopped.
+          1/2 onion finely chopped.
+          1 egg slightly beaten.
+          Soda.
+          Worcestershire Sauce.
+
+PROCESS: Remove all fat tissue and skin from veal; remove skin from
+pork. Pass both through meat grinder twice, add crumbs and seasonings,
+except tomato, onion and green pepper; mix thoroughly and bind together
+with egg. Shape in balls the size of a small egg. Roll in flour and
+sauté a rich brown in Cottolene made hot in an iron frying pan. Heat
+tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and
+one-half tablespoon Worcestershire Sauce. Turn into a warm casserole,
+add chopped pepper and onion. Dispose balls over sauce, rinse frying pan
+with a little boiling water or Brown Stock and pour over balls. Cover
+and let simmer in a moderate oven two hours. Serve from casserole, or
+arrange on a hot platter and surround with a border of boiled rice
+sprinkled with finely chopped parsley; place a spray of parsley in each
+meat ball.
+
+
+STUFFED POTATOES
+
+Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise
+slice from each; scoop out potato with a spoon using care that the
+shells are not broken. Pass through ricer, add two tablespoons butter,
+season with salt and pepper, one-half cup hot milk or cream. Add two egg
+yolks well beaten, then fold in the stiffly beaten whites. Refill shells
+with this mixture, using pastry bag and rose tube or pile it lightly
+with spoon (do not spread smoothly). Bake in a hot oven until potatoes
+are well puffed and browned.
+
+
+TURNIPS IN CREAM SAUCE
+
+Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in
+boiling salted water until tender (from forty minutes to one hour).
+Drain well and reheat in White Sauce using cream in place of milk in
+sauce. (For Cream Sauce see Page 151.)
+
+
+STEWED CORN AND TOMATOES
+
+Cut the corn from six ears of tender, sweet, green corn; scrape the cobs
+with back of knife. Cook until tender in as little water as possible,
+then add an equal quantity of stewed tomatoes. Add one-third cup butter
+and one tablespoon sugar. Season with salt and pepper, heat to boiling
+point and turn into hot serving dish.
+
+
+DRESSED ENDIVE
+
+Marinate the bleached leaves of crisp endive with French Dressing,
+adding one and one-half tablespoons finely chopped chives and one-half
+tablespoon Nasturtium seed cells finely chopped, to the dressing just
+before pouring over Endive.
+
+
+PEACH DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1-1/2 cups granulated sugar.
+          2 tablespoons Cottolene.
+          7/8 cup cream.
+          Peaches.
+          2-1/2 cups cold water.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add cream gradually, cutting it in with a knife.
+Turn on a floured board, knead slightly, pat and roll out to one-half
+inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe
+peaches, cut in halves lengthwise, remove stones, cut in quarters and
+place three-quarters of a peach on each circle of dough, enclose them,
+pressing the edges together. Place in a buttered, granite dripping pan
+one and one-half inches apart, sift sugar around dumplings and pour cold
+water over sugar. Bake in a hot oven twenty minutes, basting three
+times. Serve with Hard or
+
+SHERRY SAUCE
+
+          3 tablespoons butter.
+          1/2 cup sugar.
+          2 egg yolks well beaten.
+          3/4 cup cream.
+          3 tablespoons sherry wine.
+          Few grains salt.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the
+cream, stirring constantly. Cook over hot water until mixture coats the
+spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with
+nutmeg.
+
+[Illustration]
+
+[Sidenote: _September_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          FRIED CHICKEN--CREAM GRAVY
+
+          BAKED POTATOES      CORN FRITTERS
+
+          CAULIFLOWER SALAD
+
+          PEACH CAKE WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40.)
+
+
+FRIED CHICKEN
+
+Dress, clean and disjoint two chickens. Rub chicken over with a half
+lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with
+flour. Sauté in hot Cottolene until richly browned, turning often.
+Reduce heat, cover and let cook slowly until tender. It may be necessary
+to add a little moisture (about 1/4 cup of hot stock or water). Remove
+to serving platter and surround with Corn Fritters. Pass Cream Gravy.
+
+CREAM GRAVY
+
+          1/4 cup butter.
+          1 slice onion.
+          1/4 cup flour.
+          1-1/2 cups well-seasoned chicken stock.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Cook butter in a sauce-pan with onion until onion is delicately
+browned. Remove onion, add flour mixed with seasonings; stir to a smooth
+paste and brown lightly. Add hot stock gradually, stirring constantly.
+Add hot cream and beat until smooth and glossy. The color of this sauce
+is that of Café au Lait.
+
+
+CORN FRITTERS
+
+          2 cups grated corn.
+          1/4 cup milk.
+          1-1/3 cup flour.
+          2 teaspoons sugar.
+          1/3 cup melted butter.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+          3 eggs well beaten.
+
+PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by
+tablespoonfuls on a hot well-greased griddle and cook as griddle cakes
+until browned on one side; then turn and brown the other side.
+
+
+CAULIFLOWER SALAD
+
+Marinate a prepared cauliflower (see recipe on Page 95) with French
+Dressing, to which add one tablespoon finely chopped chives. Dispose in
+a nest of peppergrass, water cress, endive or lettuce heart leaves.
+Sprinkle with grated Edam cheese.
+
+
+PEACH CAKE WITH SWEETENED CREAM
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3 tablespoons Cottolene.
+          3/4 cup rich milk.
+          5 peaches.
+          Sultana raisins.
+          Mace and sugar.
+
+PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with
+tips of fingers, add milk, mixing it in with a knife. This dough must be
+soft enough to spread in a shallow, well-buttered pan to the depth of
+one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in
+halves lengthwise, remove stones and press halves into dough (cut side
+up) in parallel rows, leaving a little space between rows. Brush peaches
+over with melted butter, sprinkle with raisins, granulated sugar and
+lightly with mace. Serve hot with Hard Sauce, or with cream sweetened
+and flavored with nutmeg.
+
+
+
+
+_October_
+
+
+          _Oh! You who have been a-fishing
+             will endorse me when I say,
+           That it always is the biggest fish
+             you catch that gets away._
+                                --_Eugene Field._
+
+[Illustration]
+
+[Sidenote: _October_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SHRIMP COCKTAILS
+
+          POTATO SOUP--CROUTONS
+
+          BOILED COD--EGG SAUCE
+
+          BOILED POTATOES--SCALLOPED TOMATOES
+
+          PICKLED BEETS
+
+          STEAMED PEACH PUDDING--VANILLA SAUCE
+
+          AFTER-DINNER COFFEE
+
+       *       *       *       *       *
+
+SHRIMP COCKTAILS
+
+Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season
+with two tablespoons each tomato catsup, Sherry wine, one tablespoon
+lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely
+chopped chives and salt to taste. Serve thoroughly chilled in Cocktail
+glasses.
+
+
+POTATO SOUP
+
+          4 cups potatoes.
+          1 large purple-top turnip.
+          3 cups boiling water.
+          3-1/2 cups scalded milk.
+          1 onion sliced.
+          1/4 cup butter.
+          1/3 cup flour.
+          2 teaspoons salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot cream.
+          Parsley.
+
+PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash,
+pare and cut turnip the same. Cover with boiling water and cook ten
+minutes; drain, add onion and three cups boiling water. Cook until
+vegetables are tender; drain and reserve water. Rub vegetables through
+strainer, add water, add milk. Reheat and bind with butter and flour
+cooked together. Add hot cream and seasonings. Turn into hot tureen and
+sprinkle with finely chopped parsley.
+
+
+BOILED FRESH COD
+
+Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece
+of cheese cloth just large enough to cover fish. Place on a trivet in a
+kettle, cover with boiling water, and add three slices onion, three
+slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
+tablespoon salt and one-half cup vinegar. Bring quickly to the boiling
+point, then reduce heat and simmer gently from twenty to thirty minutes.
+Hard boiling breaks up the flakes of fish and toughens the fibre. Drain
+from liquor, place fish on serving platter, remove the skin and pour a
+few spoonfuls of Egg Sauce over the fish and the remainder around it.
+Sprinkle finely chopped parsley over all, and garnish with hard-cooked
+eggs cut to resemble pond lilies.
+
+EGG SAUCE
+
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup boiling water.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          4 hard-cooked eggs.
+          Parsley finely chopped.
+
+PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with
+seasonings, pour on slowly hot water, stirring constantly. Boil five
+minutes, then add remaining butter in small bits. Continue stirring. Add
+hot cream and two eggs chopped moderately. Garnish with remaining eggs.
+Pour sauce around fish and sprinkle with parsley.
+
+
+BOILED POTATOES
+
+Wash, scrub and pare one dozen medium-sized potatoes. If old, let them
+stand in cold water for several hours before paring, to freshen them.
+Cover with cold water, heat to boiling point, cover and boil fifteen
+minutes, then add salt, replace cover and cook until potatoes are soft
+(about fifteen minutes longer). Drain perfectly dry and shake the
+potatoes in a current of cold air. Place sauce-pan in a warm place,
+cover with a crash towel until ready to serve. Serve as soon as
+possible, if you would have a mealy potato.
+
+
+SCALLOPED TOMATOES
+
+Season one quart of canned tomatoes with one and a fourth teaspoons
+salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half
+tablespoon grated onion and a few grains cayenne. Moisten one and
+one-half cups of soft bread crumbs with one-half cup melted butter.
+Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour
+in tomato mixture and cover with remaining crumbs. Bake in the oven
+until cooked throughout and crumbs are browned.
+
+
+PICKLED BEETS
+
+Prepare beets as for Buttered Beets (see Page 143). Cut them in slices
+and lay them in a stone or glass jar. Allow one slice of onion for each
+beet, one tablespoon grated horseradish, eight cloves and vinegar enough
+to cover. Let stand twenty-four hours and they will be ready for use.
+Beets thus prepared will not keep longer than a week. If vinegar is too
+strong, dilute with one-fourth part cold water.
+
+
+STEAMED PEACH PUDDING
+
+Fill a two-quart mold two-thirds full of pared, stoned and sliced
+peaches. Butter the inside edge of mold, also the inside of cover. Cover
+with a soft dough made by mixing and sifting two cups flour, one-half
+teaspoon salt and four teaspoons baking powder. Rub one tablespoon
+Cottolene into flour mixture with tips of fingers, add sufficient rich
+milk to make a soft dough. Sprinkle peaches with one-half cup sugar,
+one-fourth teaspoon salt and dot over with one tablespoon butter cut in
+small bits. Spread soft dough over all, cover closely and steam one
+hour. Serve at once with
+
+VANILLA SAUCE
+
+          1 tablespoon corn-starch.
+          1 cup sugar.
+          1/8 teaspoon salt.
+          2 cups boiling water.
+          1-1/2 teaspoons vanilla.
+          2 tablespoons butter.
+
+PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring
+constantly. Boil gently eight minutes, remove from range, add vanilla,
+and butter in small bits; stir until well blended.
+
+[Sidenote: _October_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          VEGETABLE SOUP
+
+          FRIED CHICKEN--BÉCHAMEL SAUCE
+
+          BROWNED SWEET POTATOES      STUFFED TOMATOES
+
+          KOLE SLAW
+
+          BAKED APPLES STUFFED WITH FIGS
+
+          COFFEE
+
+       *       *       *       *       *
+
+VEGETABLE SOUP
+
+          1/2 cup carrot.
+          1/2 cup turnip.
+          1/2 cup celery.
+          2 cups potato.
+          1/3 cup onion.
+          1-1/2 quarts beef broth.
+          1/3 cup butter.
+          1/2 tablespoon finely chopped parsley.
+          1-1/2 teaspoons salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare
+turnip, cut same as carrot; wash, scrape and cut celery in thin slices;
+wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion
+in thin slices, mix vegetables, except potatoes, and cook ten minutes in
+butter, stirring constantly. Add potatoes, cover and cook three or four
+minutes, add beef broth which was previously strained and all fat
+removed. Cover and simmer one hour. Put parsley, salt and pepper in
+bottom of soup tureen and turn in hot soup.
+
+
+FRIED CHICKEN
+
+Separate two young chickens in pieces for serving; dip in milk, sprinkle
+with salt, pepper and dredge with flour, or dip in crumbs, egg and
+crumbs and fry in deep hot Cottolene. Cottolene should not be too hot
+the latter half of cooking chicken. Drain on brown paper; serve on hot
+buttered toast with Béchamel Sauce. Double the recipe for Béchamel Sauce
+(see Page 85.)
+
+
+BROWNED SWEET POTATOES
+
+Boil sweet potatoes, remove skins and cut lengthwise in one-half inch
+slices. Cool. Dip each slice in melted butter, sprinkle with salt,
+pepper and thickly with brown sugar. Lay in a well-greased dripping pan
+and brown in a hot oven. Dispose around rim of platter containing Fried
+Chicken.
+
+
+STUFFED TOMATOES
+
+Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
+Carefully scoop out the pulp and mix it with an equal quantity of cooked
+corn, rice or bread crumbs. Season with salt, pepper, a few grains
+cayenne, three tablespoons melted butter and a few drops of onion juice.
+Refill tomato cups, replace the tops, place them in a buttered baking
+dish and bake thirty minutes.
+
+
+KOLE SLAW
+
+Shred half a head of cabbage very fine. Soak in cold, acidulated water
+to cover (add one tablespoon vinegar to one quart water). Drain and mix
+thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon
+cups arranged in nests of cress or parsley.
+
+
+BAKED APPLES STUFFED WITH FIGS
+
+Select fine-flavored, tart apples, wipe, core and pare. Fill cavities
+with washed figs cut in pieces. Bake until tender in a hot oven, basting
+with hot sugar syrup. Serve cold with thick cream sweetened, and
+flavored with nutmeg.
+
+SUGAR SYRUP
+
+Cook one cup sugar and one and one-half cups water ten minutes. Add two
+thin shavings of orange rind to syrup while cooking.
+
+[Sidenote: _October_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP--TOASTED WAFERS
+
+          PICKLES      CELERY
+
+          BRAISED BEEF--BROWN GRAVY
+
+          BAKED POTATOES--FRIED EGG PLANT
+
+          SCALLOPED CABBAGE
+
+          ROMAINE--FRENCH DRESSING
+
+          CHEESE FINGERS
+
+          PEACH DUFF--FOAMY SAUCE
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40).
+
+
+BRAISED BEEF
+
+Select five pounds of beef from the round or rump. Sprinkle with salt,
+pepper and dredge with flour. Brown richly in a hot frying-pan in some
+of its own fat; or with fat salt pork tried out, turning often. Place
+meat in a Dutch oven or an earthen casserole on three thin slices of
+salt pork, surround with two-thirds cup each of fat salt pork cut in
+small cubes, carrot, onion and celery, a spray each of parsley, thyme
+and marjoram. Add two cups Brown Stock or water, the half of a small bay
+leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four
+cloves. Sprinkle all with salt and strew top of meat with cubes of salt
+pork. Cover closely and cook in a slow oven from four to five hours,
+basting occasionally. Remove meat and strain the liquor. Rinse the
+vessel in which meat was browned with stock or water, reserve the
+liquor. Prepare a Brown Sauce with this liquor following recipe for
+Plain Brown Sauce (see Page 82).
+
+Serve in a sauce-boat, or turn around meat after placing on hot serving
+platter. A cup of hot, stewed and strained tomatoes may be added to the
+sauce, also one and one-half tablespoons of freshly grated horseradish
+root and one tablespoon of Worcestershire Sauce; all of which improves
+the flavor.
+
+
+BAKED POTATOES
+
+Wash and scrub with a vegetable brush eight uniform-sized potatoes.
+Place in dripping pan, and bake in hot oven forty-five minutes, turning
+when half done. Take up each potato with a towel and press gently to
+crack the skins. Put a half teaspoon butter in each potato and serve at
+once.
+
+
+FRIED EGG PLANT
+
+Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in
+cold salt water over night. Drain and cover with cold water one hour,
+drain again and dry between towels. Sprinkle with salt and pepper, dip
+in batter and fry in deep, hot Cottolene.
+
+FRITTER BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          Few grains white pepper.
+          2/3 cup milk.
+          2 eggs well beaten.
+          2 teaspoons olive oil.
+
+PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring
+until batter is smooth; add olive oil and well beaten eggs.
+
+
+SCALLOPED CABBAGE
+
+Cut one-half large head or one small head boiled cabbage, in pieces.
+Cover with one cup White Sauce, sprinkle with one-third cup grated
+cheese, two tablespoons finely chopped pimentos; season with salt,
+pepper, mix well. Turn into a well-greased baking dish and cover with
+buttered crumbs; place on grate in oven and bake until heated throughout
+and crumbs are browned.
+
+
+ROMAINE WITH FRENCH DRESSING
+
+Remove the wilted leaves from two heads of romaine, trim off the stalk
+and cut the heads in halves lengthwise (if heads are large, they may be
+cut in quarters); lay in cold water, cut side down, until crisp. Drain
+well, dispose on salad plates and pour over French Dressing. Serve two
+Cheese Fingers with each portion of Salad.
+
+
+CHEESE FINGERS
+
+Mix one Cream Cheese with an equal quantity of finely chopped English
+walnut meats; season with salt, black pepper and a few grains cayenne.
+Moisten with Cream Salad Dressing. Spread between thin slices of white
+bread and cut in strips the width of fingers.
+
+
+PEACH DUFF
+
+          1 quart thinly sliced peaches.
+          2 cups sugar.
+          1 tablespoon Cottolene.
+          3/4 cup milk.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, mixing ingredients with a
+knife. Turn on a slightly floured board, knead slightly, pat and roll to
+fit top of pudding dish. Butter bottom and sides of dish, put in peaches
+and sugar in layers. Cover with dough; press edges over edge of dish and
+steam one hour. Serve in dish in which it was steamed. Serve with
+
+FOAMY SAUCE
+
+          1/2 cup butter.
+          1 cup powdered sugar.
+          Yolk 1 egg.
+          2 tablespoons sherry wine.
+          Whites 2 eggs.
+          Nutmeg.
+
+PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of
+egg and sherry; continue stirring. Cook over hot water until mixture
+thinly coats wooden spoon. Remove from range and pour over stiffly
+beaten whites of eggs. Turn in serving pitcher and sprinkle with
+nutmeg.
+
+[Sidenote: _October_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WALNUT AND OLIVE CANAPÉ
+
+          CLAM AND TOMATO CONSOMMÉ
+
+          BROWNED CRACKERS
+
+          SWEET GHERKINS      PICCALILLI
+
+          VEAL POT PIE WITH BAKED DUMPLINGS
+
+          BUTTERED BEETS      BAKED SQUASH
+
+          STUFFED TOMATO SALAD
+
+          MOCK CHERRY PIE      CHEESE
+
+          COFFEE      CIDER
+
+       *       *       *       *       *
+
+NUT AND OLIVE CANAPÉ
+
+Cut stale white bread in crescents. Fry a delicate brown in deep hot
+Cottolene. Drain on brown paper. Mix equal parts of finely chopped
+olives and English walnuts, season with a few grains cayenne and moisten
+with Mayonnaise or Boiled Salad Dressing to the consistency to spread.
+Spread fried bread with mixture and garnish with very thin strips of
+pimentos; set pimolas in center of each canapé.
+
+
+CLAM AND TOMATO CONSOMMÉ
+
+To four cups of Consommé add two cups each clam water and tomato pulp.
+Clear, and add soft part of clams. Heat to boiling point and serve in
+Bouillon cups.
+
+TO PREPARE CLAMS
+
+Wash and scrub (in several waters) with a stiff vegetable brush two
+quarts of clams. Place in an agate stew pan, add one-half cup cold
+water, cover and let simmer until shells open. Remove clams from shells
+and strain liquor through a napkin. Use only the soft parts of clams.
+
+
+BROWNED CRACKERS
+
+Spread one dozen Saltines with butter; sprinkle with a few grains
+cayenne. Brown delicately in a hot oven; serve at once.
+
+
+PICCALILLI
+
+          3 quarts green tomatoes.
+          2 heads celery.
+          4 mild red peppers.
+          2 mild green peppers.
+          2 large white onions.
+          2 large ripe cucumbers.
+          1 cup salt.
+          1-1/2 quarts cider vinegar.
+          2 pounds brown sugar.
+          1/4 cup white mustard seed.
+          1 teaspoon mustard.
+          1-1/2 teaspoons black pepper.
+
+PROCESS: Chop the vegetables, sprinkle with salt and let stand over
+night. In the morning drain and press in a coarse crash towel to remove
+all the acrid juice possible. Add vinegar, sugar and spices and simmer
+until vegetables are tender and clear. Sterilize fruit jars and fill to
+overflowing. Seal and store.
+
+
+VEAL POT PIE WITH BAKED DUMPLINGS
+
+Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch
+thick slice of salt pork, cut in very small cubes. Cover with boiling
+water. Add one small carrot sliced, one stalk celery broken in pieces,
+and two slices onion. When half done add one-half tablespoon salt. Cook
+until meat is tender. Remove the meat and strain the broth; thicken
+broth with flour diluted with cold water. Put meat into a baking dish
+and pour over enough of the thickened broth to barely cover the meat.
+Sprinkle with salt and pepper. Make a soft dough by mixing and sifting
+one and one-half cups pastry flour, one-half teaspoon salt, two and
+one-half teaspoons baking powder; rub in three tablespoons Cottolene
+with tips of fingers, then add milk enough to make a soft dough and drop
+by tablespoonfuls upon meat--(dumplings should set upon the meat and not
+sink into gravy) close together to cover the surface. Bake thirty
+minutes in a hot oven. Serve remaining gravy in a sauce-boat.
+
+
+BUTTERED BEETS
+
+Wash and scrub beets with a vegetable brush, being careful not to break
+the skin. Cook in boiling water to cover (about an hour for small young
+beets, and old beets until tender). Drain and rub off the skins at once;
+slice, sprinkle with salt and pepper and dot over with bits of butter.
+Serve hot.
+
+
+BAKED SQUASH
+
+Cut Hubbard squash in pieces for serving. Remove seeds and stringy
+portion. Put one-half teaspoon molasses in each portion and sprinkle
+with salt and pepper. Bake in a hot oven until tender. Put a piece of
+butter on each portion and serve in the shell.
+
+
+STUFFED TOMATO SALAD
+
+Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a
+slice from stem ends, scoop out pulp and chill tomato cups. Drain the
+pulp and add an equal quantity of crisp celery cut in small pieces,
+cucumber cut in small dice, and shrimp broken in four pieces. Moisten
+with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise
+on top of each, using pastry bag and rose tube. Serve in lettuce heart
+leaves.
+
+
+MOCK CHERRY PIE
+
+Mix one and one-half cups cranberries chopped moderately, three-fourths
+cup seeded and shredded raisins, one cup sugar, one tablespoon flour and
+a sprinkle of salt. Pile this mixture in a pie pan lined with Plain
+Paste. Dot over with one tablespoon butter. Add two tablespoons orange
+juice. Cover with Rich Paste and bake as other pies.
+
+
+
+
+_November_
+
+
+          _An odor rich comes stealing,
+           From out the oven bright,
+           That sets my pulse a-reeling,
+           And gives my heart delight._
+                                --_R. R._
+
+[Illustration]
+
+[Sidenote: _November_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMMÉ DUCHESS--IMPERIAL STICKS
+
+          CUCUMBER PICKLES      CELERY
+
+          ROLLED RIB ROAST OF BEEF--BROWN GRAVY
+
+          FRANCONIA POTATOES      BAKED TOMATOES
+
+          SPICED CRAB APPLES
+
+          ESCAROLLE SALAD
+
+          GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE
+
+          CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMMÉ DUCHESS
+
+(For recipe see Page 15.)
+
+
+ROLLED RIB ROAST OF BEEF
+
+Have the ribs removed, meat rolled and skewered in shape, from a
+five-pound rib roast of beef, at the market, (have ribs and trimmings
+sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with
+flour and arrange on rack in dripping pan. Place in a hot oven and, when
+slightly brown, reduce heat and baste every ten minutes for the first
+half hour with fat in pan, afterwards every fifteen minutes during
+cooking. (If cooked rare it will require one hour and fifteen minutes.)
+
+BROWN GRAVY
+
+Drain and strain fat in the pan--return three tablespoons to dripping
+pan, add four and one-half tablespoons flour and brown richly (do not
+burn flour), add slowly one and one-half cups of Brown Stock or boiling
+water, stirring constantly. Season with salt, pepper, and one-half
+teaspoon Kitchen Bouquet.
+
+
+FRANCONIA POTATOES
+
+Wash and pare six medium-sized potatoes; parboil five minutes. Drain
+dry. Place on grate around roast beef. Baste with fat in pan when
+basting roast. Bake from thirty to thirty-five minutes, turning often or
+when basting roast. Sprinkle with salt and serve surrounding rolled
+roast, alternating with Stuffed Tomatoes.
+
+
+BAKED TOMATOES
+
+Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from
+the stem end; scoop out the seeds and soft pulp. Mix with the pulp an
+equal amount of corn cut from the cob, one tablespoon finely chopped
+green pepper, half tablespoon finely chopped onion. Season with salt and
+pepper, add one and one-half tablespoons melted butter and a teaspoon
+salt. Mix well and refill tomato cups; sprinkle tops with buttered
+crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes
+are soft and crumbs are brown. Remove to serving dish with a broad knife
+and serve.
+
+
+SPICED CRAB APPLES
+
+Pick over, wash and drain firm crab apples, do not remove the stems.
+(Apples must not be too ripe). For eight pounds of fruit allow four
+pounds of sugar, one quart vinegar, one-fourth cup whole cloves,
+one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and
+spices ten minutes. Strain and tie spices loosely in a piece of cheese
+cloth. Put fruit in strained liquor, also bag of spices, and cook slowly
+until fruit can be easily pierced with a small wooden skewer
+(tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer
+liquor slowly until reduced to half the original quantity; pour over
+fruit. Lay bag of spices on top; seal and store.
+
+
+ESCAROLLE SALAD
+
+Marinate the bleached leaves of two heads of escarolle with French
+Dressing. Chill one hour before serving that it may be crisp. Sprinkle
+thickly with finely chopped chives and a sweet, red, bell pepper chopped
+very fine or cut in fine thread-like rings.
+
+
+GRAHAM PLUM PUDDING
+
+          1-1/2 cups Graham flour.
+          1 cup N. O. molasses.
+          1/2 cup milk.
+          1 cup seeded raisins.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          2 eggs well beaten.
+          1/2 teaspoon soda.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk
+and eggs, beat thoroughly, then add melted Cottolene. Turn into
+well-greased brown bread molds and steam four hours. Serve with
+
+BROWN SUGAR SAUCE
+
+          5 tablespoons butter.
+          1 cup soft brown sugar.
+          1/2 tablespoon vanilla.
+          1/3 cup thick cream.
+
+PROCESS: Roll sugar, sift and add gradually to cream, stirring
+constantly. Cream butter and add first mixture slowly, continue
+stirring. Add vanilla and beat thoroughly with a whip.
+
+[Illustration]
+
+[Sidenote: _November_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ--BREAD STICKS
+
+          CELERY HEARTS      MUSTARD PICKLES
+
+          ROAST VENISON      WINE SAUCE
+
+          MASHED SWEET POTATOES      CREAMED CELERY
+
+          SPICED PEACHES
+
+          PEPPER AND GRAPE FRUIT SALAD
+
+          MAYONNAISE DRESSING
+
+          NUT BREAD SANDWICHES
+
+          FROZEN RICE PUDDING
+
+          COMPOTE PINEAPPLE
+
+          STUFFED DATES      SALTED NUTS
+
+          CAFÉ NOIR
+
+CONSOMMÉ
+
+          4 lbs. thickest part of hind beef shin.
+          1 lb. marrow-bone.
+          3 lbs. knuckle of veal.
+          4 cups chicken stock.
+          Carrot }
+          Celery } 1/2 cup each, cut in cubes.
+          Turnip }
+          1 medium-sized onion sliced.
+          3 tablespoons butter.
+          1 tablespoon salt.
+          1 teaspoon peppercorns.
+          1/2 dozen cloves.
+          1 small bay leaf.
+          2 sprays parsley.
+          3 sprays thyme.
+          2 sprays marjoram.
+          4 quarts cold water.
+
+PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from
+cold water. Remove the meat from beef shin and cut it in one-inch cubes.
+Remove the marrow from bone and brown one-half the meat in the marrow,
+stirring constantly. Put remaining half in stock pot with cold water,
+add veal cut in small cubes, browned beef and bones. Let stand
+thirty-five minutes. Bring slowly to boiling point, skim and let
+simmer--closely covered--for three hours. Add chicken stock and
+continue simmering for two hours. Melt butter in frying pan, add the
+vegetables and cook five minutes, stirring constantly; then add to soup
+with remaining ingredients. Cook one and one-half hours. Strain, cool,
+remove fat and clear.
+
+
+BREAD STICKS
+
+          1 cup scalded milk or water.
+          1/4 cup Cottolene.
+          1 teaspoon salt.
+          1 tablespoon sugar.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          White 1 egg well beaten.
+          3-3/4 to 4 cups of flour.
+
+PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When
+lukewarm add dissolved yeast cake, white of egg, and flour, reserving
+one-half cup. Knead until smooth and elastic; cover and set to rise
+until light, then shape first in small balls, then roll on the board
+(without flour) with the hands until about seven inches in length, using
+care that they are of a uniform size, rounding the ends. They should be
+about the size of a lead pencil. Cover and let rise. Just before putting
+them in the oven, brush them over lightly with melted butter and
+sprinkle them with salt. Bake in a slow oven, browning them delicately.
+
+
+ROAST VENISON
+
+Wipe meat with a piece of cheese-cloth wrung from cold water, spread
+meat generously with soft Cottolene and sprinkle with salt and pepper.
+Place on rack in dripping pan, and dredge meat and bottom of pan with
+flour. Add three slices of onion, six slices of carrot, three stalks of
+celery cut in inch pieces. Bake one hour in a hot oven, basting every
+ten minutes for the first half-hour, afterwards occasionally. Serve with
+the following Wine Sauce. (Mutton may be prepared in same manner).
+
+WINE SAUCE
+
+Put four tablespoons butter in a sauce-pan, brown richly; add five
+tablespoons flour and continue browning, stirring constantly. Pour on
+slowly one and one-half cups Brown Stock. Heat to boiling point and add
+one-third cup Madeira Wine and one-third cup currant jelly previously
+whipped. When jelly is well blended with sauce, strain and serve piping
+hot.
+
+
+MASHED SWEET POTATOES
+
+Wash, pare thinly sweet potatoes, cover with boiling salted water and
+cook until soft. Press them through potato ricer. There should be two
+cups. Add four tablespoons butter, salt if necessary, and two
+tablespoons hot cream or milk. Beat with a slotted spoon until very
+light. Press again through potato ricer into hot dish.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces; there should be two
+cups. Cover with boiling salted water and cook until tender. Drain and
+reheat in one and one-fourth cups of
+
+CREAM SAUCE
+
+          2 tablespoons Cottolene.
+          2-1/2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1-1/4 cups hot milk or thin cream.
+
+PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir
+to a smooth paste and pour on slowly hot milk or cream, stirring
+constantly. Beat with a wire whip until smooth and glossy.
+
+
+PEPPER AND FRUIT SALAD
+
+Select the desired number of uniform-sized peppers, having half red and
+half green. Cut a slice from the stem ends, remove the seeds and veins;
+arrange them on beds of water cress, pepper grass, chicory or lettuce.
+Fill peppers with the pulp of grapefruit cut in large cubes, Malaga
+grapes skinned, seeded and cut in halves lengthwise, and butter nut
+meats broken in pieces, allowing twice the quantity of grapefruit as
+grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill
+peppers. Place a rosette of Mayonnaise on top of each pepper, using
+pastry bag and rose tube. Sprinkle the green peppers with finely chopped
+green peppers, and the red peppers with chopped red peppers. Garnish top
+of each with the half of a butternut meat.
+
+
+NUT BREAD SANDWICHES
+
+          1 cup scalded milk.
+          1 tablespoon Cottolene.
+          1-1/2 teaspoons salt.
+          2 tablespoons sugar or molasses.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          1 cup white flour.
+          Entire wheat flour.
+          1 cup pecan meats broken in pieces.
+
+PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing
+bowl and pour on scalded milk; when lukewarm add dissolved yeast cake,
+white flour, two cups entire wheat flour and nut meats. Mix well and
+turn on a well-floured board. Add more flour and knead until dough is
+smooth and elastic. Return to bowl, cover with a cloth; set to rise in a
+warm place. When more than double its bulk, turn on slightly floured
+board, knead and shape in a loaf. Place in a well-greased, brick-shaped
+pan (pan should be half full). Cover, let rise again to top of pan and
+bake in a moderate oven fifty minutes to one hour. When twenty-four
+hours old, cut in thin slices, remove crusts, spread one-half the slices
+generously with cream cheese, cover with remaining slices and cut in
+triangles.
+
+
+FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE
+
+          1/3 cup rice well washed.
+          1 cup cold water.
+          1-1/2 cups milk.
+          Yolks 3 eggs.
+          3/4 cup sugar.
+          2 cups whipping cream.
+          1/4 teaspoon salt.
+
+PROCESS: Add cold water to rice and cook in double boiler thirty
+minutes. Drain, return to double boiler, add milk and cook until rice is
+tender, then rub through purée strainer. Beat egg yolks very light, add
+sugar and salt, then pour slowly on hot rice. Cook until mixture
+thickens, cool and half freeze. Then fold in the cream, whipped until
+stiff. Fill a round mould, pack in salt and ice, let stand two or three
+hours. Drain slices of canned pineapple; add one-half cup sugar to
+liquor and two shavings orange peel. Place on range and reduce slowly to
+a thick syrup. Cut slices of pineapples in half crosswise, lay them in
+syrup for two hours. Unmould pudding and garnish with the pineapple,
+placing cut side down.
+
+
+EDITOR'S NOTE:
+
+_This menu would also prove very acceptable for a Thanksgiving Day
+Dinner._
+
+[Sidenote: _November_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          CRISP OYSTER CRACKERS
+
+          CELERY      PEPPER MANGOES
+
+          ROAST TURKEY
+
+          BREAD STUFFING      GIBLET SAUCE
+
+          CRANBERRY JELLY
+
+          MASHED POTATOES--BAKED HUBBARD SQUASH
+
+          SWEET CORN, NEW ENGLAND STYLE      CREAMED ONIONS
+
+          SPICED PEARS      HOT SLAW
+
+          THANKSGIVING PUDDING      DRAWN BUTTER SAUCE
+
+          PUMPKIN PIE      APPLE PIE
+
+          FRUITS--NUTS--RAISINS--STUFFED DATES
+
+          WATER BISCUIT--CHEESE
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+(For recipe see Page 162.)
+
+
+ROAST TURKEY
+
+Select a plump, ten-pound young turkey; dress, clean, stuff and truss in
+shape; place it on thin slices of fat pork laid in the bottom of
+dripping pan; rub the entire surface with salt, sprinkle with pepper and
+dredge with flour. Place in a hot oven and brown delicately. Turn and
+brown back of turkey; then turn breast side up; continue browning and
+basting every ten minutes until bird is evenly and richly browned. Add
+two cups water to fat in pan; continue basting every fifteen minutes
+until bird is tender, which may be determined by piercing leg with small
+wooden skewer. It will require from three to three and one-half hours,
+depending upon the age of the bird. If the turkey is browning too
+rapidly, cover with a piece of heavy paper well-buttered, placed over
+turkey buttered side down. Remove the skewer and strings before placing
+it on serving platter.
+
+GIBLET SAUCE
+
+Drain the liquid from the pan in which the turkey was roasted. Take six
+tablespoons of the fat, strain the latter through a fine sieve. Return
+the strained fat to the dripping pan and place on the range. Add seven
+tablespoons of flour, stir to a smooth paste and brown richly, being
+careful not to burn the mixture. Then pour on slowly while stirring
+constantly, three cups of stock (in which the neck, pinions and giblets
+were cooked). Bring it to the boiling point, and season to taste. Chop
+the giblets very fine, first removing the tough parts of the gizzard;
+then reheat them in sauce, and serve.
+
+GRANDMA'S BREAD STUFFING
+
+Remove the crust from two small baker's loaves; slice and pick in small
+bits; season with one-half teaspoon pepper, two and one-half teaspoons
+salt, one-half teaspoon powdered sage, and one medium-sized onion finely
+chopped; mix well, using two forks; melt two-thirds cup of butter in
+three-fourths cup boiling water; add to first mixture; toss lightly with
+forks; add two eggs slightly beaten, mix well, and fill well the body
+and breast of turkey. If bread is very stale, more moisture may be
+added. If a crumbly stuffing is desired, omit eggs.
+
+
+CRANBERRY JELLY
+
+Pick over and wash one quart cranberries. Seed two-thirds cup raisins;
+add to cranberries; add one cup boiling water and boil twenty minutes.
+Rub through a sieve, and add to pulp two cups sugar and two-thirds cups
+scalded seeded raisins; cook five minutes, stirring constantly. Turn
+into a mold previously wet with cold water. Chill and serve.
+
+
+SWEET CORN NEW ENGLAND STYLE
+
+Chop one can of corn or two cups of green corn fine. Add three eggs
+slightly beaten, one-half tablespoon sugar, one teaspoon salt,
+one-eighth teaspoon pepper, one tablespoon melted butter and two cups
+scalded milk. Turn into a buttered baking dish or into individual
+ramekins, and bake in a slow oven until solid or custard-like. Serve in
+baking dish.
+
+
+CREAMED ONIONS
+
+Remove the skins from one dozen medium-sized onions, under water--to
+prevent the odor from penetrating the fingers--or grease the fingers
+before beginning to peel them. Drain, place them in a sauce-pan, and
+cover with cold water; bring quickly to the boiling-point and boil five
+minutes. Drain and cover with boiling salted water; let cook uncovered
+until tender (about one hour), but not broken. Prepare a thin cream
+sauce made as follows:
+
+CREAM SAUCE
+
+Melt three tablespoons butter in a sauce-pan; add three tablespoons
+flour; stir to a smooth paste. Add one and one-half cups hot thin cream
+or milk; season with salt and pepper. Reheat onions in sauce; turn in
+hot serving-dish, and sprinkle with one-half teaspoon finely chopped
+parsley.
+
+
+HOT SLAW
+
+Shave one-half head white cabbage as fine as possible, using a sharp
+knife. Serve with a dressing made of yolks of two eggs slightly beaten;
+add one-fourth cup each of hot water and hot vinegar, slowly beating
+constantly, four tablespoons butter, a few drops onion juice, one-half
+teaspoon salt, and sift in one-half teaspoon ground mustard and
+one-eighth teaspoon pepper. Stir this mixture over hot water until it
+thickens to the consistency of cream; add to cabbage; mix well; place on
+range, stirring constantly until mixture is heated throughout. Two
+tablespoons of sugar may be added.
+
+
+THANKSGIVING PUDDING
+
+          1/2 cup Cottolene creamed.
+          1 cup molasses.
+          1 cup buttermilk.
+          3 cups flour.
+          1 teaspoon soda.
+          1-1/2 teaspoons salt.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon allspice.
+          1/2 teaspoon nutmeg.
+          1-1/2 cups seeded and shredded raisins.
+          3/4 cup currants.
+          3 tablespoons flour for dredging fruit.
+
+PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt
+and spices together; add gradually to first mixture; beat thoroughly.
+Mix raisins and currants; dredge them with flour and add to batter; mix
+well. Turn into a well-buttered tube mold; fill two-thirds full; place
+on buttered cover; set on trivet; surround with boiling water and steam
+three hours. Serve with
+
+DRAWN BUTTER SAUCE
+
+          1/3 cup butter.
+          3 tablespoons flour.
+          1-1/4 cups boiling water.
+          1/3 teaspoon salt.
+          1/2 cup sugar.
+          1/4 cup brandy.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Divide the butter into two equal parts. Melt one part in a
+sauce-pan; add flour, and stir to a smooth paste; add boiling water
+slowly, stirring constantly; let come to boiling point. Remove to side
+of range, and add remaining butter in small bits; continue beating. Then
+add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.
+
+
+PUMPKIN PIE
+
+          1-1/2 cups steamed and strained pumpkin.
+          2 tablespoons flour.
+          1 cup soft brown sugar.
+          1 tablespoon rose water.
+          1 tablespoon brandy.
+          Juice 1 lemon.
+          Grated rind 1/2 lemon.
+          1/2 teaspoon ginger.
+          1/2 teaspoon salt.
+          1/4 teaspoon cinnamon.
+          2 eggs slightly beaten.
+          1-1/2 cups milk.
+
+PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with
+pastry. Bake in a hot oven for the first five minutes to set pastry;
+then reduce heat and bake slowly twenty-five minutes.
+
+[Sidenote: _November_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ONION SOUP
+
+          CELERY      MIXED PICKLES
+
+          STEWED CHICKEN--TEA BISCUIT
+
+          MASHED POTATOES
+
+          SPICED WATERMELON RIND
+
+          NOVEMBER SALAD
+
+          SQUASH PIE--WHIPPED CREAM
+
+          COFFEE      SWEET CIDER
+
+       *       *       *       *       *
+
+CREAM OF ONION SOUP
+
+          6 medium-sized onions sliced.
+          1 quart cold water.
+          1 green pepper chopped.
+          2 cups scalded milk.
+          3 tablespoons butter.
+          4 tablespoons flour.
+          1 egg yolk.
+          Parmesan cheese.
+          Salt and cayenne.
+
+PROCESS: Cook onion and pepper in two tablespoons butter five minutes,
+without browning; add water and cook until onions are soft (about forty
+minutes). Rub through a sieve. Melt remaining butter, add flour and stir
+to a paste; add gradually scalded milk, stirring constantly. Combine
+mixtures, add seasonings. Heat to boiling point, remove from range, add
+yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp
+crackers. Two tablespoons cheese may be added to soup when adding egg
+yolk. Serve very hot.
+
+
+CHICKEN STEW WITH TEA BISCUIT
+
+Dress, clean and cut up a fowl. Place in stew pan, cover with boiling
+water. Add three slices onion, one stalk celery broken in pieces, six
+slices carrot, spray of parsley, one-half teaspoon peppercorns and a
+small bit bay leaf. Heat to boiling point, skim, cover and simmer
+slowly until meat is tender; the last hour of cooking add one tablespoon
+salt. Remove chicken, add one cup thin cream, strain stock and thicken
+with flour diluted with cold milk or water. Add one-half tablespoon
+finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is
+desired, butter may be added to stock.
+
+TEA BISCUIT
+
+          2 cups flour.
+          4 tablespoons Cottolene.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+
+PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and
+rub it in lightly with tips of fingers. Add milk and mix to a soft dough
+with a knife. Toss on a floured board, pat and roll to one-half inch
+thickness. Shape with a small biscuit cutter, place close in buttered
+pan and bake 15 minutes in hot oven.
+
+
+NOVEMBER SALAD
+
+Arrange thin slices of crisp Spanish onion in nests of bleached chicory
+leaves. Pile on onion Jonathan apples pared and cut in one-half inch
+cubes, celery hearts cut in small pieces and fresh English walnut meats
+cut in quarters. There should be an equal quantity of apples and celery,
+and one cup of nut meats to two cups each of the others. Moisten with
+Mayonnaise, sprinkle each portion with finely chopped green pepper.
+
+
+SQUASH PIE
+
+          1 cup squash steamed and strained.
+          1 cup cream or rich milk.
+          1 cup sugar.
+          3 eggs slightly beaten.
+          4 tablespoons brandy or Sherry.
+          1 teaspoon cinnamon.
+          1-1/4 teaspoons nutmeg.
+          1 teaspoon ginger.
+          Salt.
+
+PROCESS: Mix the ingredients in the order given, stir until ingredients
+are well blended. Line a deep, perforated pie pan with Rich Paste; brush
+over with slightly beaten white of egg. Turn in squash mixture and bake
+in a moderate oven. Serve cold with whipped cream sweetened and flavored
+with mace.
+
+
+
+
+_December_
+
+
+          "_Merry Christmas to friends!
+              Merry Christmas to foes!
+            The world's bright with joy, so
+              Forget all your woes.
+            The earth's full of beauty, of
+              Love and good cheer.
+            Merry Christmas to all and a
+              Happy New Year._"
+                                    --_Anon._
+
+[Illustration]
+
+[Sidenote: _December_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          PORK TENDERLOIN LYONNAISE
+
+          BAKED APPLES
+
+          SCALLOPED POTATOES      FRIED EGG PLANT
+
+          BERMUDA SALAD
+
+          APRICOT DUMPLINGS--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+(For recipe see Page 38.)
+
+
+PORK TENDERLOIN LYONNAISE
+
+Wipe and split two large pork tenderloins in halves lengthwise; sprinkle
+with salt, pepper and dredge with flour. Melt two tablespoons each of
+Cottolene and butter in an iron frying pan, and brown tenderloin richly
+on both sides in the hot fat. Remove to well-greased dripping pan and
+add to fat three onions thinly sliced; cook until delicately browned,
+stirring often. Sprinkle over onions two tablespoons flour, stir well.
+Put two tablespoons vinegar into one-half cup hot water, add slowly to
+onions, mix thoroughly. Lay tenderloins over onions, cover closely and
+cook in the oven until meat is tender. Dispose tenderloin on hot serving
+platter and pour over contents of frying pan. Vinegar may be omitted and
+more water added.
+
+
+BAKED APPLES
+
+Wipe and core eight tart apples; arrange them in a granite dripping pan.
+Fill cavities with sugar and drop one-fourth teaspoon butter on top of
+each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour
+on one cup cold water. Bake in a slow oven until soft, basting often
+with syrup in pan. Dispose on serving dish and sprinkle with granulated
+sugar.
+
+
+SCALLOPED POTATOES
+
+Wash, pare and slice six medium-sized potatoes. Butter a quart baking
+dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot
+over with bits of butter, dredge with flour and sprinkle lightly with
+chives. Repeat until potatoes are used and two tablespoons each of
+butter, flour and chives. Pour over one and one-half cups milk. Cover
+and bake one hour in the oven. Remove cover and brown top. Serve in
+baking dish.
+
+
+BERMUDA SALAD
+
+Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon
+sugar, one teaspoon salt and cover with ice water. Let stand three
+hours. Drain and serve with French Dressing.
+
+
+APRICOT DUMPLINGS
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup thick cream.
+          Apricots.
+
+PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene
+with tips of fingers, add cream, cutting it into flour mixture with a
+knife. Mix well. Turn on a floured board, knead slightly and roll out to
+one-half inch thickness. Shape with a large biscuit-cutter and place two
+halves of peeled apricots (drained from the syrup in the can) on each
+circle. Enclose them, pressing edges of dough together. Place them in a
+well-buttered granite dripping pan, one and one-half inches apart;
+sprinkle round them one cup granulated sugar, pour around two and
+one-half cups cold water. Bake in a hot oven twenty minutes, basting
+three times during cooking. Serve with
+
+HARD SAUCE
+
+          1/2 cup butter.
+          Sherry wine, brandy or vanilla.
+          1 cup powdered sugar.
+          Nutmeg.
+
+PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives
+sauce a fine, smooth grain). Flavor as desired and pass through pastry
+bag and rose tube onto serving dish. Sprinkle with nutmeg.
+
+[Sidenote: _December_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          BOILED LEG OF MUTTON--CAPER SAUCE
+
+          SAVORY RICE--STEAMED SQUASH
+
+          STUFFED EGG PLANT
+
+          LIMA BEAN SALAD
+
+          GRAHAM BREAD SANDWICHES
+
+          FIG PUDDING
+
+          CAFÉ NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+          1 quart select oysters.
+          4 cups scalded milk.
+          1 stalk celery broken in pieces.
+          1/4 cup butter.
+          3/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Place oysters in a colander; pour over one cup cold water. Take
+up each oyster with the fingers to remove bits of shells, reserve the
+liquor. Heat to boiling point and strain through double cheese cloth,
+set aside. Scald milk with celery, remove celery and add strained oyster
+liquor to milk. Plump oysters in their own liquor, take up with a
+perforated skimmer and lay over butter and seasonings, place in a hot
+soup tureen. Strain liquor into milk mixture and pour the latter over
+oysters. Serve at once with crisp, hot oyster crackers.
+
+
+BOILED LEG OF MUTTON
+
+Wipe meat; pound gently all over with a cleaver. Place in a kettle and
+cover with cold water, add one small carrot sliced, one turnip sliced,
+four slices onion, two sprays parsley, a bit of bay leaf and one-half
+teaspoon peppercorns. Cover and bring quickly to boiling point; boil
+five minutes. Skim. Reduce heat and simmer until meat is tender (from
+two to three hours). Add one tablespoon salt the last hour of cooking.
+Serve with
+
+CAPER SAUCE
+
+          3 tablespoons butter.
+          3 tablespoons flour.
+          1-1/2 cups strained mutton broth (or hot water).
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup capers
+
+PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings.
+Stir to a paste and pour on slowly broth in which mutton was boiled,
+first removing fat. Beat until smooth and glossy, add capers and heat to
+boiling point. Serve in sauce-boat.
+
+
+SAVORY RICE
+
+Cook one cup well-washed rice in three quarts of boiling water until
+partially softened. Drain; add to rice two cups of well-seasoned White
+Stock; turn into double boiler and steam until rice is soft and stock
+absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped
+chives or parsley. Mix well with a fork and turn into hot serving dish.
+Sprinkle with pepper.
+
+
+STEAMED SQUASH
+
+Cut a marrow squash in slices, remove the seeds and stringy portions,
+pare and lay in a steamer. Cook over boiling water until tender. Drain
+perfectly dry. Mash and season with butter, salt, pepper and a little
+sugar. Serve hot with tiny dots of butter over top.
+
+
+STUFFED EGG PLANT
+
+Cut a slice from the stem end of a large egg plant. Remove the inside,
+leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes,
+and cook in boiling salted water until tender; drain. Cook two
+tablespoons butter with one onion finely chopped, until delicately
+colored (not brown), add one tablespoon finely chopped parsley. Mix with
+egg plant, season with salt and pepper, and refill shell. Cover with
+one-half cup buttered crumbs and bake in the oven until heated
+throughout and crumbs are brown. Serve in shell.
+
+
+LIMA BEAN SALAD
+
+          2 cups or
+          1 can lima beans.
+          French dressing.
+          Cream Dressing.
+          2 hard-cooked eggs.
+          1 tablespoon finely chopped chives.
+
+PROCESS: Cook beans in boiling salted water until tender; drain. If
+canned French lima beans are used, drain from liquor in can and rinse in
+cold water. Cover beans with French Dressing, let stand one hour. Drain
+and sprinkle with chives (onion juice may be used). Mix with Cream
+Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs
+cut in quarters lengthwise; dip sharp edge in French Dressing, then in
+finely chopped chives or parsley.
+
+
+GRAHAM BREAD SANDWICHES
+
+Rub one cream cheese to a paste, add six olives finely chopped and
+one-half cup finely chopped pecans. Spread thin slices of graham bread
+with chive butter. Spread an equal number slices of bread with cheese
+mixture. Lay one of each together, press edges, trim off crusts and cut
+diagonally across in triangles.
+
+GRAHAM BREAD
+
+          4 cups boiling water.
+          2 tablespoons sugar.
+          1 tablespoon salt.
+          2 tablespoons Cottolene.
+          1 yeast cake dissolved in
+          1/2 cup lukewarm water.
+          8 cups Graham flour.
+          6 cups white flour.
+
+PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on
+boiling water; when lukewarm add dissolved yeast cake. Sift together
+Graham and white flour, reserving one cup white flour for kneading. Add
+flour gradually to water mixture, stirring constantly; beat as mixture
+becomes stiff. Turn on a well-floured board and knead until dough is
+smooth and elastic. Return dough to bowl, cover and set to rise in a
+warm place. When dough has doubled its bulk, cut it down with a knife
+without removing from bowl; cover and set to rise again. When double in
+bulk, knead slightly, weigh dough and divide into one-pound loaves.
+Shape loaves, place two loaves in each well-greased, brick-shaped bread
+pan, brush between loaves with melted Cottolene. (There will be six
+loaves.) Cover and set to rise; when light, bake one hour in a "bread
+oven."
+
+CHIVE BUTTER
+
+Cream one-fourth cup butter; add two tablespoons very finely chopped
+chives. Season with a few grains salt and cayenne.
+
+
+FIG PUDDING
+
+          1 cup chopped washed figs.
+          1/3 cup Cottolene.
+          3 eggs well beaten.
+          2-1/2 cups soft bread crumbs.
+          1/3 cup milk.
+          1 cup soft brown sugar.
+          1 teaspoon salt.
+          Grated rind of half an orange.
+
+PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the
+milk mixture add eggs, sugar, salt and orange rind; combine mixtures.
+Beat thoroughly and turn into a well-greased tube mold; cover and steam
+three hours. Serve with Brandy or Vanilla Sauce.
+
+[Illustration]
+
+[Sidenote: _December_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF CARROT SOUP
+
+          POT ROAST OF BEEF--MUSHROOM SAUCE
+
+          BROWNED POTATOES      PARSLEY ONIONS
+
+          PARSNIP FRITTERS
+
+          CREAM COLD SLAW
+
+          STEAMED SNOW BALLS--SAUCE SOUFFLÉ
+
+          COFFEE--TEA
+
+       *       *       *       *       *
+
+CREAM OF CARROT SOUP
+
+          2 cups chopped carrots.
+          1 small onion sliced.
+          2 sprays parsley.
+          1/4 cup washed rice.
+          2 cups water.
+          2 cups scalded milk.
+          1/2 cup hot cream.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, pepper.
+
+PROCESS: Cook carrots in water until tender. Rub through sieve,
+reserving the liquor. Cook rice in milk in double boiler until soft.
+Sauté onion a delicate brown in butter, add flour and stir to a paste.
+Add carrot mixture to milk and pour slowly over flour paste, stirring
+constantly; heat to boiling point and add cream. Strain into hot soup
+tureen and sprinkle with finely chopped parsley.
+
+
+POT ROAST
+
+Wipe five pounds beef cut from top of round; put bits of fat in an iron
+frying pan, shake over fire until tried out (there should be about
+one-fourth cup fat). Rub meat over with salt, dredge with flour and sear
+quickly over in hot fat turned into the pot in which meat is to roast.
+Add one cup boiling water, cover closely and cook slowly until meat is
+tender (about four or five hours), turn occasionally, add only
+sufficient water to prevent meat burning. The last hour of cooking
+sprinkle well with salt and pepper. Serve with brown gravy made from
+liquor in pot.
+
+
+MUSHROOM SAUCE
+
+          4 tablespoons butter.
+          5-1/2 tablespoons flour.
+          2 cups brown stock.
+          1/2 can small mushrooms.
+          1 egg yolk slightly beaten.
+          2 teaspoons butter.
+          1/2 tablespoon Worcestershire Sauce.
+          1/2 teaspoon Kitchen Bouquet.
+          Salt, pepper.
+
+PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour
+and continue browning, stirring constantly. Pour on stock slowly,
+continue stirring until sauce is smooth. Drain mushrooms from the liquor
+and sauté them delicately in butter. Remove from range, add egg yolk and
+Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
+Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
+
+
+BROWNED POTATOES
+
+Pare the desired number of medium-sized potatoes; parboil ten minutes in
+boiling salted water. Drain, dry and place in pan around roast beef,
+veal or pork, fifty minutes before meat is done. Baste with the liquor
+in pan and turn often to brown evenly.
+
+
+PARSLEY ONIONS
+
+Select the desired number of silver skin onions, medium size. Peel and
+cover with boiling water, bring to boiling point, boil five minutes.
+Drain and cover again with boiling salted water. Cook until tender,
+drain and remove to serving dish. Melt one-third cup butter (for one
+dozen onions) in same sauce-pan, add one teaspoon finely chopped
+parsley. Pour butter over onions and sprinkle with black pepper.
+
+
+PARSNIP FRITTERS
+
+Wash and scrub parsnips. Cover with boiling water and cook until tender.
+Drain, plunge in cold water and rub off skins with the hands. Mash and
+rub them through a coarse sieve. Season with salt and pepper, moisten
+with a little cream and butter. Flour the hands and shape mixture in
+small, flat, oval cakes. Dredge them with flour and sauté a golden brown
+in melted butter, turning them as griddle cakes. Serve very hot.
+
+
+CREAM COLD SLAW
+
+Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk
+and shave in very thin slices crosswise. Cover with ice water and when
+crisp drain dry. Mix with the following Cream Dressing. Pile
+pyramid-like in a glass serving dish, and serve very cold. If cabbage is
+large, use half a head.
+
+CREAM DRESSING
+
+One cup thick sour cream (not old sour cream). Chill and stir in one
+teaspoon salt, a few grains cayenne, three tablespoons fine sugar and
+three tablespoons vinegar, diluted with one tablespoon cold water. Beat
+well and pour over cabbage, toss lightly with a fork and sprinkle with
+one teaspoon finely chopped parsley.
+
+
+STEAMED SNOW BALLS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon salt.
+          1/2 teaspoon orange extract.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder and salt; add to first mixture alternately
+with milk. Add extract. Cut and fold in whites of eggs. Fill buttered
+pop-over cups two-thirds full, place in steamer, cover steamer with a
+folded crash tea towel, cover closely and steam forty-five minutes.
+Serve with orange sauce or in nests of Whipped Cream, sweetened and
+flavored with Vanilla.
+
+EDITORS NOTE:
+
+_This will also be found a very acceptable menu for a Christmas Dinner._
+
+[Sidenote: _December_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS
+
+          CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS
+
+          CELERY      RIPE OLIVES
+
+          BRACE OF DUCKS--STUFFING
+
+          OLIVE SAUCE
+
+          GLAZED SWEET POTATOES--"THORN" APPLES
+
+          HAWAIIAN SALAD
+
+          PLUM PUDDING--BRANDY SAUCE
+
+          CHOCOLATE CAKE
+
+          BON BONS--NUTS AND RAISINS--FRUITS
+
+          CAFÉ NOIR--WATER BISCUIT--CHEESE
+
+       *       *       *       *       *
+
+OYSTER COCKTAILS
+
+          1 tablespoon fresh grated horseradish.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1 tablespoon Worcestershire Sauce.
+          3 tablespoons tomato catsup.
+          1 teaspoon salt.
+          Few drops Tobasco Sauce.
+
+PROCESS: Mix ingredients in the order given. Chill thoroughly and pour
+over oyster cocktails. Place six small oysters in each cocktail glass,
+add sauce and serve very cold. This sauce is sufficient for six
+cocktails. Oyster Cocktails may be served very attractively in tomato
+cups.
+
+
+CREAM OF ALMOND SOUP
+
+          2 quarts chicken or white stock.
+          1-1/2 tablespoons butter.
+          3/4 cup blanched almonds.
+          2 tablespoons cornstarch.
+          1 cup hot cream.
+          Salt, pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the butter and flour together in a sauce-pan; add
+gradually hot stock until of the consistency to pour; then add
+remaining stock, let cook gently twenty minutes. Chop almonds fine,
+then pound them to a paste, add to first mixture and beat until
+thoroughly blended. Add hot cream and seasoning. Serve en tasse;
+sprinkle each portion with finely chopped parsley.
+
+
+ROAST BRACE OF DUCKS
+
+Dress and clean a brace (two) young domestic or wild ducks. Truss same
+as goose. If domestic ducks are used they may be stuffed. In the wild
+ducks place in each a head of celery; this is thought to improve their
+flavor. Domestic ducks should always be cooked "well done" and twice as
+long as wild ducks. Place the ducks on rack in dripping pan, sprinkle
+with salt and pepper, cover breast and legs with very thin slices of fat
+salt pork. Place in a hot oven and roast one and one-quarter hours,
+basting every five minutes (with fat in pan) for the first half hour,
+afterwards every ten minutes. Domestic ducks require a hotter oven than
+wild ducks or fowl. When tender, remove string and skewers. Place on hot
+serving platter, surround with Thorn Apples and serve with Olive sauce.
+
+STUFFING
+
+          2 cups cracker crumbs.
+          1 cup English walnut meats broken in small bits.
+          1 cup thick cream.
+          1/2 cup butter.
+          1 onion finely chopped.
+          1 teaspoon finely chopped parsley.
+          1/2 teaspoon celery salt.
+          1/4 teaspoon salt.
+          1/8 teaspoon black pepper.
+
+PROCESS: Crush crackers with the hands, not too fine. Add nut meats,
+butter melted, cream, onion and parsley; mix well with a fork; add
+seasonings. If stuffing appears too dry add more cream (a cup of chopped
+apple or celery may be added). This is sufficient stuffing for one duck.
+
+OLIVE SAUCE
+
+          4 tablespoons butter.
+          1 slice onion.
+          5-1/2 tablespoons flour.
+          2 cups Brown Stock.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1 dozen olives.
+
+PROCESS: Melt butter in sauce-pan, add onion and cook until delicately
+browned; remove onion and stir butter until well browned; add flour
+sifted with seasonings, stir to a smooth paste and continue browning.
+Add stock gradually, beating constantly. Pare the meat from olive pits,
+leaving it in one continuous curl. Cover with boiling water and cook six
+or seven minutes. Drain and add to Sauce.
+
+
+GLAZED SWEET POTATOES
+
+Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in
+boiling salted water; drain and cut lengthwise in halves. Arrange them
+in a well-buttered granite dripping pan. Make a syrup by boiling one cup
+sugar with one-half cup water and two tablespoons butter three or four
+minutes. Dip each piece of potato into syrup and arrange in dripping
+pan. Bake until potatoes are tender (about forty minutes) basting two or
+three times with remaining syrup. Oven should not be too hot as these
+potatoes will scorch easily.
+
+
+"THORN" APPLES
+
+Prepare a syrup by boiling two cups sugar and one and three-fourths cups
+water ten minutes. Wash, wipe, core and pare the desired number of
+apples (about eight for this quantity of syrup). Drop apples into syrup
+when pared, to prevent discoloration. Cook until tender, skimming syrup
+when necessary. Use a deep sauce-pan for this purpose, as apples cook
+better when covered with syrup. Better cook four apples at a time. Drain
+from syrup and fill the cavities with quince jelly and stick apples
+thickly with blanched and shredded almonds slightly toasted. Cut the
+almonds lengthwise in three pieces, then divide, making six "thorns." It
+is best to toast them in the oven until they are a golden brown.
+
+
+HAWAIIAN SALAD
+
+Arrange slices of canned Hawaiian pineapple, drained from the liquor in
+the can, in nests of crisp lettuce heart leaves. Pile on these Malaga
+grapes peeled, cut in halves lengthwise and seeds removed, mixed with an
+equal quantity of English walnut meats broken in pieces. Sprinkle
+thickly with candied cherries, cut in fine shreds or chopped. Moisten
+with French Dressing No. 2.
+
+FRENCH DRESSING NO. 2
+
+          1/4 teaspoon salt.
+          1/4 teaspoon paprika.
+          Few grains cayenne.
+          6 tablespoons olive oil.
+          2 tablespoons lemon juice or
+          1 tablespoon Tarragon vinegar and
+          1 of lemon juice.
+
+PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon
+juice slowly while stirring constantly. Chill thoroughly and use on
+Fruit Salad.
+
+
+PLUM PUDDING
+
+          1/2 lb. stale bread crumbs.
+          1 cup scalded milk.
+          1/3 cup soft brown sugar.
+          5 eggs.
+          1 cup raisins seeded and shredded.
+          3/4 cup English currants.
+          1/2 cup English walnut meats chopped.
+          2/3 cup figs chopped fine.
+          1/2 cup citron cut in thin shreds.
+          2/3 cup Cottolene.
+          1/4 cup brandy.
+          1/2 grated nutmeg.
+          1 teaspoon cinnamon.
+          1/2 teaspoon mace.
+          1/2 teaspoon cloves.
+          1-1/2 teaspoons salt.
+
+PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar,
+yolks of eggs beaten very light, fruits mixed with nut meats and citron.
+Cream Cottolene and add to first mixture, then brandy and spices sifted
+together. Fold in whites of eggs beaten stiff; mix thoroughly and turn
+into a well-greased tube mold and steam five to six hours. Remove from
+mold to hot serving platter. Garnish with sprays of holly, pour around
+brandy, light with a taper and send to table en flambeau (in a flame).
+Serve with Brandy Sauce.
+
+BRANDY SAUCE
+
+          1/2 cup butter.
+          1 cup confectioners' sugar.
+          Whites 2 eggs beaten stiff.
+          1/8 teaspoon salt.
+          2/3 cup heavy cream whipped stiff.
+          2 tablespoons brandy.
+          1 tablespoon Jamaica rum.
+          Grating nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly. Place
+over hot water, add eggs and beat with a Gem whip until evenly blended,
+cool slightly and add brandy, rum and salt. Fold in cream and sprinkle
+with nutmeg.
+
+[Sidenote: _December_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMMÉ WITH BARLEY
+
+          ROAST LOIN OF PORK--BROWN GRAVY
+
+          APPLE RINGS
+
+          BAKED SWEET POTATOES
+
+          SPICED PEACHES
+
+          APPLE AND DATE SALAD
+
+          CRANBERRY TARTS--CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMMÉ WITH BARLEY
+
+          2 quarts consommé.
+          2 tablespoons pearl barley.
+          2 quarts boiling water.
+          Salt.
+          Chives or Parsley.
+
+PROCESS: Soak barley in cold water over night; drain and cook in boiling
+salted water until soft. Drain and reheat in consommé. Sprinkle in
+one-half tablespoon finely chopped chives or parsley. Serve with crisp
+crackers.
+
+
+ROAST LOIN OF PORK
+
+Wipe a five-pound loin of pork (little pig if possible); sprinkle with
+salt, pepper, powdered sage and dredge with flour. Place in dripping
+pan, surround with some of the fat cut in small cubes. Set to cook in a
+moderate oven for four hours, basting every ten minutes for the first
+half hour and afterwards every fifteen minutes, with dripping in pan.
+Remove to serving platter, surround with Apple Rings and make a gravy
+same as for other roast meats.
+
+
+APPLE RINGS
+
+Pare, core and cut apples that are not too sour, in rings one-half inch
+thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup
+sugar with one cup water, ten minutes. Drop in three or four Cassia buds
+or pieces of stick cinnamon. Cook three or four apple rings at a time in
+syrup until soft, turning often to preserve their shape. Drain and
+arrange them around roast loin of pork. The syrup may be used for
+stewing apples or prunes.
+
+
+BAKED SWEET POTATOES
+
+Select smooth sweet potatoes of uniform size. Wash and scrub with a
+vegetable brush. Bake same as white potatoes. When soft, break the
+skins, put into each a teaspoon butter and serve hot.
+
+
+APPLE AND DATE SALAD
+
+Pare and core three Jonathan apples. Cut them Julienne style (in
+straws); there should be two cups. Sprinkle apples with lemon juice to
+prevent discoloration. Clean one-half pound of dates, remove skins and
+stones; let them dry off in the oven. When cold cut each date in strips,
+same as apples. Mix apples and dates and marinate them with French
+Dressing. Let stand one hour. Then add one-half cup almonds cut in
+shreds lengthwise. Mix well and serve in nests of lettuce heart leaves.
+Mask with Mayonnaise Dressing.
+
+
+CRANBERRY TARTS
+
+Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put
+one or two teaspoons Cranberry mixture on one side of square, moisten
+the edges with water, fold in triangle shape. Crimp the edges and prick
+over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve
+hot with cheese.
+
+CRANBERRY MIXTURE
+
+          2 cups cranberries chopped moderately.
+          1/2 cup raisins seeded and chopped.
+          1-1/2 cups sugar.
+          1/3 cup water.
+          Few grains salt.
+          1 tablespoon butter.
+
+PROCESS: Mix ingredients in the order given (except butter). Cook until
+soft, stirring constantly. Add butter, chill mixture. Use for pie with
+one crust and decorate, when baked, with pastry cut in fancy shapes and
+baked on a tin sheet, or use for filling tarts.
+
+
+
+
+_Supplementary Recipes_
+
+          _Including recipes for a few cakes for special
+          occasions, a variety of cookies suitable for use
+          at any time, together with a selection of
+          breakfast cakes, muffins, rolls, etc., that would
+          not usually come within the compass of a dinner
+          menu._
+
+
+BRIDE'S CAKE
+
+          1/2 cup Cottolene.
+          2 cups fine granulated sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon orange extract
+          Whites of 8 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour with baking powder and salt; add alternately to first
+mixture with milk, continue beating. Add extract, and cut and fold in
+the whites of eggs beaten until stiff and dry. Fill a tube cake pan
+well-greased with Cottolene, two-thirds full, and bake fifty minutes in
+a moderate oven. When slightly cool, spread with Ornamental Frosting.
+
+
+TWELVE POUND FRUIT CAKE
+
+"GROOM'S CAKE"
+
+          1/2 pound Cottolene.
+          1 pound brown sugar rolled.
+          Yolks 12 eggs well beaten.
+          2 cups N. O. Molasses.
+          1 pound flour.
+          1/2 tablespoon cinnamon.
+          1 teaspoon cloves.
+          1/2 tablespoon mace.
+          1 teaspoon salt.
+          1 teaspoon soda.
+          Whites 12 eggs beaten stiff.
+          2-1/2 pounds seeded raisins.
+          3 pounds currants.
+          1 pound citron thinly sliced and cut in shreds.
+          1/2 pound candied cherries cut in quarters.
+          1/4 pound candied orange peel finely chopped.
+          1/4 pound candied lemon peel finely chopped.
+          1/4 cup brandy.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg yolks, continue stirring and beating, add molasses, flour mixed and
+sifted with spices, salt and soda; fold in the whites of eggs and lastly
+add the fruit except citron. Turn mixture into a well-greased pan lined
+with several thicknesses of heavy paper, put citron into mixture in
+layers, having a layer of batter on top. Divide the mixture equally in
+two tube pans, eight inches in diameter, filling pans two-thirds full.
+Bake two and three-quarter hours.
+
+
+NEW ENGLAND ELECTION CAKE
+
+          1 cup bread dough slightly rounded.
+          1/3 cup Cottolene.
+          2 eggs.
+          1 cup soft brown sugar.
+          1/2 cup sour milk.
+          2/3 cup seeded and shredded raisins.
+          6 large figs chopped fine.
+          1-1/4 cups flour.
+          1/2 teaspoon soda.
+          1/4 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon cinnamon.
+          1 teaspoon salt.
+
+PROCESS: Cream Cottolene and work it in the dough with the hand. Add
+eggs well beaten, sugar, soda dissolved in milk, fruit dredged with
+one-fourth cup flour, remainder flour mixed and sifted with spices and
+salt. Beat thoroughly with the hand. Turn mixture into a well-buttered,
+brick-shaped bread pan, cover and let rise for one and a quarter hours
+in a warm place. Bake one hour in a moderate oven. Spread with
+
+MILK FROSTING
+
+          1-1/2 cups granulated sugar.
+          1/2 cup rich milk.
+          1 teaspoon butter.
+          1/4 teaspoon each vanilla and lemon extract.
+
+PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly
+that sugar may not stick to saucepan, bring to boiling point and cook
+without stirring twelve to fourteen minutes. Remove from range and beat
+until of the consistency to spread; add flavoring and pour over cake,
+spread evenly with spatula. When frosting is firm, crease at once with
+the dull edge of a silver knife. When eggs are high in price, this
+frosting will prove very acceptable.
+
+
+CHOCOLATE LAYER CAKE
+
+          4 squares chocolate.
+          3 tablespoons boiling water.
+          1/3 cup Cottolene.
+          1-1/2 cups sugar.
+          1/2 cup milk.
+          2 cups pastry flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          3 eggs.
+          1/2 teaspoon Vanilla.
+
+PROCESS: Melt chocolate over hot water, add boiling water and cook over
+hot water until smooth, stirring constantly. Cream Cottolene, add sugar
+gradually, stirring constantly; add chocolate mixture. Add yolks of eggs
+well beaten. Mix and sift flour, baking powder and salt, add alternately
+to first mixture with milk. Add flavoring, and cut and fold in the
+stiffly beaten whites of eggs. Turn into buttered layer cake pans and
+bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for
+recipe see Page 56) and sprinkle with shredded toasted almonds before
+frosting sets.
+
+
+VALENTINE CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          3-1/4 cups flour.
+          4-1/2 teaspoons baking powder.
+          1 teaspoon rose water.
+          1/4 teaspoon mace.
+          1/2 teaspoon salt.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk
+thick and light, add gradually remaining cup sugar. Combine mixtures.
+Mix and sift flour, baking powder, mace and salt. Add alternately to
+first mixture with milk, add rose water. Then cut and fold in the
+stiffly beaten whites of eggs. Bake in small heart-shaped individual
+tins. Cover with frosting and outline the edge with tiny red candies.
+
+
+SEED CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          2 eggs well beaten.
+          1 teaspoon soda.
+          1 cup buttermilk.
+          1 teaspoon salt.
+          Flour.
+          1-1/2 tablespoons caraway seeds.
+          Raisins.
+
+PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda
+dissolved in milk, salt, seeds, and flour to make a soft dough. Chill
+the dough and shape as other cookies. Place a seeded raisin or the half
+of a pecan nut meat in center of each before baking.
+
+
+CHOCOLATE NUT AND FRUIT COOKIES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          1/4 cup grated chocolate.
+          2 extra tablespoons sugar.
+          2 tablespoons boiling water.
+          2 eggs well beaten.
+          1 cup nut meats chopped.
+          1 cup raisins seeded and shredded.
+          2-1/4 cups flour.
+          3 tablespoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add the two extra tablespoons sugar and
+boiling water. Cook one minute; when cool add to first mixture. Add
+beaten eggs. Mix and sift flour (reserving one-fourth cup), baking
+powder and salt. Add to cake mixture. Add fruit and nut meats dredged
+with remaining flour. Chill mixture. Drop from spoon onto a well-greased
+baking sheet one and one-half inches apart; press a raisin or the half a
+nut meat in center of each cake and bake in a moderate oven.
+
+
+RAISIN CAKELETS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          2 eggs well beaten.
+          Yolk 1 egg.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup raisins seeded and cut in pieces.
+          1 tablespoon flour.
+          Blanched and shredded almonds.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
+Add to first mixture alternately with milk; add raisins dredged with
+tablespoon flour. Beat thoroughly and fill small, buttered individual
+tins two-thirds full. Strew tops with almonds, sprinkle with powdered
+sugar and bake twelve to fifteen minutes in a moderate oven.
+
+
+PLAIN GINGER CAKES
+
+          1 cup N. O. molasses.
+          2 teaspoons soda.
+          1/2 cup Cottolene.
+          1/2 cup boiling water.
+          4 cups flour.
+          1 teaspoon salt.
+          1 tablespoon ginger.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+
+PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine
+in mixing bowl. Mix and sift flour, salt and spices, add to first
+mixture and beat thoroughly. Chill dough and roll a small portion at a
+time to one-half inch thickness, shape with a round cutter. Press a
+seeded raisin in top of each, sprinkle with coarse granulated sugar.
+Bake in a moderate oven. It may be necessary to add more flour, as flour
+varies in thickening properties.
+
+
+BROWNIES
+
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          1/4 cup powdered sugar.
+          1/3 cup bread flour.
+          1/3 cup N. O. molasses.
+          3/4 cup pecan nut meats broken in small bits.
+          1/4 teaspoon salt.
+          1/2 teaspoon ginger.
+
+PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg,
+flour sifted with salt, ginger and nut meats. Bake in very small
+well-greased, iron gem or brownie cups. Place one-half pecan nut meat on
+top of each cake.
+
+
+BRANDY SNAPS
+
+          1/2 cup molasses.
+          1/4 cup Cottolene.
+          7/8 cup flour.
+          2/3 cup granulated sugar.
+          1 tablespoon ginger.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+
+PROCESS: Put molasses in sauce-pan, bring to boiling point; add
+Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg
+and salt. Drop from tip of spoon in small portions on a buttered tin
+sheet, about three inches apart. Bake in a slow oven. When slightly
+cool, remove from sheet with a spatula and roll over the handle of a
+wooden spoon. Lay on cake cooler until crisp.
+
+
+BAKING POWDER BISCUITS
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+          3/4 cup milk or water.
+
+PROCESS: Sift together flour, baking powder and salt. Add shortening and
+rub into flour with tips of fingers, using a light touch. Add milk or
+water, mix with a knife to a soft dough. Turn on a lightly floured
+board; knead slightly. Pat and roll to one-half inch thickness. Shape
+with small biscuit cutter. Place close together in a buttered pan and
+bake in a hot oven fifteen minutes.
+
+
+CREAM FRUIT ROLLS
+
+          2 cups pastry flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup cream.
+          Dates.
+
+PROCESS: Sift together flour, salt and baking powder; add shortening and
+rub in with tips of fingers. Add cream, mix with knife to a soft dough.
+Turn on a lightly floured board; pat and roll to one-third inch
+thickness. Cut with biscuit cutter, place one-half of a stoned date on
+half of biscuit, brush edges with milk and fold as Parker House Rolls.
+Press edges together, brush top of rolls with milk and place one-half
+date on top of each. Bake on a buttered sheet in a hot oven fifteen
+minutes.
+
+
+LITTLE CREAM BISCUIT
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon Cottolene.
+          3/4 cup of rich cream.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+with tips of fingers. Cut the cream into mixture with a silver knife.
+When well mixed, toss on a well-floured board, pat and roll one-half
+inch thick. Shape with very small biscuit cutter (size of silver
+dollar), brush the top over with milk and bake twelve to fifteen minutes
+in a hot oven.
+
+
+WHEAT MUFFINS
+
+          3 tablespoons Cottolene.
+          1/4 cup sugar.
+          3/4 cup thin cream or milk.
+          4 teaspoons baking powder.
+          2 cups flour.
+          1/2 teaspoon salt.
+          1 egg beaten very light.
+
+PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually,
+then alternately cream and flour sifted with baking powder and salt. Add
+well-beaten egg. Bake in hot, well-buttered gem cups. A cup of
+blueberries may be added to this mixture for blueberry tea cakes or
+one-fourth pound dates may be stoned, chopped and added to the butter
+and sugar for date muffins.
+
+
+GRAHAM MUFFINS
+
+          1 cup Graham flour.
+          1 cup white flour.
+          1/4 cup sugar or molasses.
+          1 teaspoon salt.
+          1 cup milk.
+          1 egg beaten very light.
+          2 tablespoons Cottolene.
+          4 teaspoons baking powder.
+
+PROCESS: Sift together flours, sugar, salt and baking powder. Add milk
+gradually, egg beaten very light and melted Cottolene. Beat mixture
+thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in
+a hot oven.
+
+
+CORN MUFFINS
+
+          1 cup corn meal.
+          1 cup white flour.
+          4 teaspoons baking powder.
+          1/4 cup sugar.
+          1/2 teaspoon salt.
+          1 cup thin cream or milk.
+          2 eggs beaten very light.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.
+Add cream or milk and stir to a smooth batter. Add well beaten eggs and
+melted butter. Beat thoroughly and bake in hot buttered gem cups in a
+hot oven twenty minutes.
+
+
+POPOVERS
+
+          1 cup flour.
+          1/4 teaspoon salt.
+          7/8 cup milk.
+          1 teaspoon melted Cottolene.
+          2 eggs beaten very light.
+
+PROCESS: Sift flour and salt together, add milk gradually, beating
+continuously. Add melted Cottolene and beaten eggs. Beat batter with a
+Dover egg beater three or four minutes until it is perfectly smooth,
+creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups
+and bake in a hot oven thirty to thirty-five minutes. They may also be
+baked in earthen custard cups. When baked in the latter vessel they will
+have a glazed appearance.
+
+
+SOUR MILK GRIDDLE CAKES
+
+          2-1/2 cups flour.
+          1 teaspoon salt.
+          1 tablespoon Cottolene.
+          2 cups rich sour milk.
+          1-1/4 teaspoons soda.
+          1 egg lightly beaten.
+
+PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a
+smooth batter. Add Cottolene and well-beaten egg; continue beating until
+ingredients are thoroughly blended. Batter should be smooth and creamy.
+Drop by spoonsful on well-greased, hot griddle; grease griddle with
+melted Cottolene. Cook on one side and, when light and covered with
+bubbles, turn and cook on the other side.
+
+
+WAFFLES
+
+          3-1/2 cups flour.
+          2 tablespoons baking powder.
+          1 teaspoon salt.
+          2 cups milk.
+          Yolks 4 eggs.
+          Whites 4 eggs.
+          1 tablespoon melted Cottolene.
+
+PROCESS: Mix and sift dry ingredients, add milk gradually, beating
+constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs
+beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle
+iron (use melted Cottolene for greasing waffle iron), browning first on
+one side, then turn iron and brown on the other. Serve with maple or
+lemon syrup.
+
+
+GERMAN COFFEE CAKE
+
+          1 cup scalded milk.
+          3 tablespoons Cottolene.
+          1/3 cup sugar.
+          1/2 teaspoon salt.
+          1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
+          1 egg well beaten.
+          1/2 cup seeded and shredded raisins.
+          Flour.
+
+PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk.
+When lukewarm add dissolved yeast cake, beaten egg and sufficient flour
+to make a very thick batter. Beat thoroughly until mixture is smooth.
+Add raisins, cover closely and set to rise. When light, spread dough in
+buttered dripping pan one inch in thickness; cover and let rise again.
+Before placing in the oven, brush over with beaten egg and cover with
+the following mixture:
+
+Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix
+with one and one-half teaspoons cinnamon. When sugar is partially melted
+add one and one-half tablespoons flour. Mix well and spread on cake,
+strew top with blanched and shredded almonds, bake twenty-five minutes
+in a moderate oven.
+
+
+SALAD ROLLS
+
+          1 cup scalded milk.
+          1-1/2 cups flour.
+          3 tablespoons sugar.
+          1/8 cup melted Cottolene.
+          1 teaspoon salt.
+          2 eggs well beaten.
+          1 compressed yeast cake dissolved in
+          1/4 cup lukewarm water.
+          3/4 teaspoon grated lemon rind.
+          Flour.
+
+PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When
+lukewarm add dissolved yeast cake and one and one-half cups flour, beat
+thoroughly; cover and let rise; when light add melted Cottolene, well
+beaten eggs, grated lemon rind and just enough flour to knead. Cover and
+set to rise again; when light turn on a floured board, knead slightly;
+roll to one-half inch thickness, shape with very small biscuit cutter,
+then roll each biscuit in the shape of a finger roll. Place on a
+buttered sheet an inch and one-half apart; set to rise, and bake fifteen
+minutes in a hot oven. Five minutes before removing from oven, brush
+over tops with white of one egg slightly beaten, diluted with one
+tablespoon milk.
+
+
+CINNAMON ROLLS
+
+          2 cups scalded milk.
+          2/3 cup sugar.
+          1 compressed yeast cake in 1/2 cup lukewarm water.
+          1 teaspoon salt.
+          4 tablespoons granulated sugar.
+          3 eggs lightly beaten.
+          1/2 teaspoon cinnamon.
+          1/3 cup Cottolene.
+          Flour.
+
+PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two
+cups flour and dissolved yeast cake; beat thoroughly; cover and set to
+rise. When light, add well beaten eggs, Cottolene worked to a creamy
+consistency, sugar, salt and flour enough to knead (about six and
+one-half cups). Knead until smooth and elastic. Roll out to one-fourth
+inch thickness, spread generously with soft butter, sprinkle thickly
+with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off
+slices one-half inch thick; set them close together, cut side down, in a
+greased dripping pan. Brush between rolls with melted Cottolene, cover
+and set to rise. When light, bake thirty minutes in a moderate oven,
+remove from oven and brush over with white of egg diluted with two
+tablespoons cold milk. Return to oven to brown; repeat, to make them
+glossy.
+
+
+BLUEBERRY TEA CAKE
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          1 egg.
+          2-2/3 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          1 cup milk.
+          3/4 cup berries.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+egg beaten thick and light. Mix and sift flour (except three
+tablespoons), baking powder and salt; add to first mixture alternately
+with milk. Sprinkle remaining flour over berries and fold them in
+quickly. Bake in well greased shallow pan thirty minutes in a moderate
+oven. Serve hot with Hard Sauce or cream, or with butter.
+
+
+DOUGHNUTS
+
+          3 eggs.
+          1-1/3 cups sugar.
+          3 tablespoons Cottolene.
+          5 cups bread flour.
+          1 teaspoon nutmeg.
+          2 teaspoons salt.
+          1-1/4 cups sour cream.
+          1-1/2 teaspoons soda.
+
+PROCESS: Beat eggs very light without separating the whites and yolks;
+add sugar gradually, beating constantly; add Cottolene and continue
+beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to
+first mixture with sour cream. Chill dough, then toss on a slightly
+floured board, roll to one-half inch thickness; shape with cutter and
+fry in deep, hot Cottolene. Drain on soft brown paper. When cool,
+sprinkle with powdered sugar.
+
+
+CRULLERS
+
+          4 tablespoons Cottolene.
+          1-1/4 cup sugar.
+          2 eggs.
+          4 cups flour.
+          1/4 teaspoon nutmeg.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3/4 cup milk.
+          1/4 cup Sherry wine.
+          Cinnamon and powdered sugar.
+
+PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
+Add yolks beaten thick and light, and whites beaten stiff and dry. Mix
+and sift flour, salt, nutmeg and baking powder, add to first mixture
+alternately with milk; add Sherry wine. Turn onto a well-floured board
+and pat and roll to one-eighth inch thickness. Cut in pieces three
+inches long by two and one-half inches wide, make four parallel gashes
+lengthwise of each cruller, at equal distances apart; lift each by
+running fingers through gashes and drop carefully into hot Cottolene;
+turn when they rise to top of fat. When cooked, drain on brown paper and
+sprinkle with powdered sugar mixed with a little cinnamon.
+
+
+FRIED OYSTERS (IN CRACKER MEAL)
+
+Wash the desired number of New York Counts, using one cup cold water to
+a quart of oysters. Drain and dry them between crash towels. Sprinkle
+with salt and pepper, dredge with flour and dip them, one at a time, in
+egg, diluted with two tablespoons cold water to each egg. Then dip in
+fine cracker meal. It is very important that each oyster is well covered
+with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown
+paper, garnish with stuffed olives and sprays of parsley.
+
+
+FRIED OYSTERS (IN BATTER)
+
+Follow directions in the foregoing recipe, and dip oysters in batter
+(see next page). Fry in deep hot Cottolene, turn occasionally. Drain and
+serve on folded napkin, garnished with curled celery and slices of lemon
+rind dipped in finely chopped parsley.
+
+BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon celery salt.
+          1/8 teaspoon pepper.
+          2 eggs.
+          3/4 cup milk.
+
+PROCESS: Mix and sift dry ingredients; add milk slowly, beating
+constantly until batter is smooth. Beat eggs thick and light, cut and
+fold them into batter. Beat thoroughly and dip the drained and dried
+oysters into batter, one by one, and fry in deep, hot Cottolene.
+
+
+COD FISH BALLS
+
+          1 cup "picked up" codfish.
+          2-2/3 cups potatoes.
+          1 egg well beaten.
+          1 tablespoon butter.
+          Few grains pepper.
+
+PROCESS: Wash fish and cover with cold water; let stand several hours,
+"pick up" in small pieces. Wash, pare and cut potatoes in small cubes,
+measure them, soak in cold water for an hour; cook with fish in boiling
+water until potatoes are soft. Drain through a sieve until quite dry;
+return to sauce-pan in which they were cooked, mash thoroughly that
+there may be no lumps left in potatoes. Add butter, egg and pepper. Beat
+with a slotted wooden spoon until very light. Season with salt if
+necessary. Take up by rounded tablespoons, place in croquette basket and
+fry one minute in deep hot Cottolene (frying six fish balls at a time);
+drain on brown paper. Allow fat to reheat between fryings.
+
+
+MAÎTRE D'HÔTEL BUTTER
+
+PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half
+teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in
+the order given; also one-half tablespoon finely chopped parsley, and
+three-fourths tablespoon lemon juice, drop by drop, beating constantly.
+This is used as a dressing for certain kinds of fish.
+
+
+
+
+INDEX
+
+
+                                                            PAGE
+
+  Alabama Salad                                               50
+
+  Ambrosia                                                    27
+
+  Anise Seed Wafers                                           27
+
+  Apple, Baked                                               160
+    Baked and Stuffed with Figs                              138
+    Cake with Lemon Sauce                                     37
+    Crab, Spiced                                             147
+    and Date Salad                                           174
+    Pie (Plain Paste)                                        124
+    Rings                                                    173
+    Sauce, Chantilly                                          17
+    Sauce, Spiced                                             38
+    Thorn                                                    171
+
+  Apricot Dumplings                                          161
+    Frozen                                                   117
+    Sauce, Dried                                              46
+
+  Asparagus, Cream of                                         66
+    Salad                                                     72
+    Tips in Croustades                                        85
+    with Butter Sauce                                         70
+
+
+  Banana Baked (Sultana Sauce)                                60
+    Fritters                                                 126
+    Sauce                                                     24
+
+  Beans, Boiled, White                                        39
+    String, Buttered                                          36
+    String, Salad                                             91
+    Stringless, with Bacon                                    67
+
+  Béchamel Sauce                                              85
+
+  Beef, Boiled                                                23
+    Corned, boiled with Vegetables                            73
+    Braised                                                  139
+    Fillets, Pan Broiled                                     108
+    Fillet Roast                                             125
+    Pot Roast                                                166
+    Rolled Rib Roast                                         146
+    Spiced                                                   114
+    Tongue, Braised                                           29
+
+  Beets, Buttered                                            143
+    in Drawn Butter                                           92
+    Pickled                                                  136
+
+  Biscuit, Baking Powder                                     180
+    Little Cream                                             180
+    Tea                                                      158
+
+  Blackberry Roly-Poly                                       112
+
+  Blueberry Pie                                               99
+    Steamed Pudding                                           96
+    Tea Cake                                                 184
+
+  Bluefish à la Creole                                        66
+
+  Bouillon, Chicken                                           54
+    Clam                                                      57
+    Tomato                                                32, 97
+
+  Brandy Snaps                                               179
+    Sauce                                                    172
+
+  Bread, Biscuit Tea                                         158
+    Corn, Thin                                                95
+    Croutons                                                  87
+    Crusts                                                    44
+    Graham                                                   164
+    Rings, Imperial                                          100
+    Sandwiches (Nut Bread)                                   152
+    Sticks                                               15, 150
+
+  Broth, Standard                                             32
+
+  Brussels Sprouts                                            34
+
+
+  Cabbage, Cream Cold Slaw                                   168
+    New Salad                                                102
+    Peggy's Sour                                              58
+    Relish                                                20, 63
+    Salad                                                     36
+    Scalloped                                                140
+
+  Cakes, Anise Seed Wafers                                    27
+    Apple Cake                                                37
+    Bride's Cake                                             175
+    Chocolate Jumbles                                         42
+    Chocolate Layer                                          177
+    Chocolate Nut                                             18
+    Chocolate, Rich                                          106
+    Cocoanut                                                  56
+    Cocoanut Cubes                                            18
+    Coffee Cake, German                                      182
+    Corn Starch Loaf                                          68
+    Fruit Cake, Twelve Pound                                 175
+    Griddle (Sour Milk)                                      182
+    Marble                                                    64
+    New England Election                                     176
+    Nut and Raisin                                            92
+    Peach, with Sweetened Cream                              132
+    Raisin Cakelets                                          178
+    Seed Cakes                                               177
+    Spanish Layer                                             74
+    Strawberry Shortcake                                      59
+    Sultana                                                  118
+    Tea Cake, Blueberry                                      184
+    Twelve Pound Fruit                                       175
+    Valentine Cakes                                          177
+    White Nut                                                102
+
+  Cake Frostings (see Frostings)
+
+  Canapés, Cheese                                             81
+    Nova Scotia                                              108
+    Nut and Olive                                            142
+    Shrimp Cocktail                                          134
+    Smoked Sturgeon                                           57
+    Tomato                                                   119
+
+  Caramel Frosting with Nuts                                  93
+
+  Carrot, Cream of                                           166
+
+  Carrots in Cream Sauce                                      72
+
+  Cauliflower à la Béchamel                                  111
+    Salad                                                    132
+    with Cheese Sauce                                    95, 132
+
+  Celery, Creamed                                        29, 151
+    Salads (See under Heading Salad)
+
+  Cheese, Balls                                      52, 99, 114
+    Butter Thins                                              97
+    Canapé                                                    81
+    Cottage                                                  124
+    Fingers                                                  141
+    and Pimento Salad                                         26
+    Sauce                                                     96
+    Soufflé                                                   58
+
+  Cherry, Duff                                                88
+    Pie                                                       80
+    Punch                                                     83
+    Roly-Poly                                                 85
+    Sauce                                                     86
+
+  Chicken Bouillon Chantilly                                  54
+    Broiled                                                  110
+    Consommé (See under Heading Consommé)
+    Dumplings                                                 47
+    Fricassee                                                 54
+    Fried                                               131, 137
+    Pressed                                                  104
+    Stewed                                                    47
+    Stew with Tea Biscuits                                   157
+
+  Chili Sauce                                                 98
+
+  Chive Sauce (See under Heading Sauce)
+
+  Chocolate Cake (See under Cakes)
+    Hot Sauce (Ice Cream)                                     18
+
+  Chowder, Corn                                               25
+
+  Clam, Bouillon                                              57
+    and Tomato Consommé                                      142
+
+  Cocktail, Grape Fruit                                       32
+    Oyster                                               49, 169
+    Shrimp                                                   134
+
+  Cocoanut Cake                                               56
+    Cubes                                                     18
+
+  Cod, Boiled Fresh                                          135
+    Fish Balls                                               186
+
+  Coffee, Boiled                                              30
+    Cake, German                                             182
+    Café au Lait (Iced)                                       99
+    Iced                                                      93
+    Noir                                                      21
+
+  Consommé, Chicken (Cold)                                    90
+    Chicken, with Macaroni Rings and Tomatoes                 35
+    Chicken, with Poached Egg Yolks                           84
+    Clam and Tomato                                          142
+    Clear                                                    149
+    Duchess                                                   15
+    with Barley                                              173
+    with Egg Balls                                            19
+    Princess                                                  78
+    Printaniere                                              100
+    with Rice Balls                                          149
+    au Riz                                                   113
+    with Vegetables                                           94
+
+  Cookies                                               178, 179
+
+  Corn, Bread, Thin                                           95
+    Chowder                                                   25
+    Fritters                                             63, 132
+    Green, Pudding                                           105
+    Stewed Dried                                              48
+    Stewed with Tomatoes                                     129
+    Sweet, Boiled                                            117
+    Sweet, New England Style                                 154
+
+  Corned Beef, with Vegetables                                73
+
+  Cottage Cheese                                             124
+    Peach Pudding                                            115
+    Pudding, Steamed                                          24
+
+  Cottolene, How to Use                                     6, 7
+    What It Is                                                 5
+
+  Crab Meat                                                   15
+
+  Cranberry Jelly                                            154
+    Tarts                                                    174
+
+  Cream Biscuit                                              180
+    Dressing                                             50, 168
+    Fruit Rolls                                              180
+    Gravy                                                    131
+    Salad Dressing                                           105
+    Sauce                                               151, 155
+
+  Croquettes, Sweet Potato                                    52
+
+  Croutons                                                44, 87
+
+  Crullers                                                   185
+
+  Cucumber Baskets                                           117
+
+  Culinary Hints                                              12
+
+  Currant Jelly Sauce                                         36
+    Pie                                                       83
+    Pudding, Steamed                                          46
+
+  Custard Pie                                                 72
+
+
+  Dandelion, Greens                                           76
+    Salad                                                     73
+
+  Desserts (See under Heading Fruits)
+
+  Doughnuts                                                  184
+
+  Drawn Butter Sauce                                     92, 156
+
+  Dressing, Cream                                        50, 168
+    French                                           79, 83, 172
+    Mayonnaise                                                79
+    Relish                                                    64
+    Salad (Boiled)                                            98
+    Salad (Cream)                                            105
+
+  Duck, Roast (with stuffing)                                170
+
+  Dumplings, Apricot                                         161
+    Chicken                                                   47
+    Peach                                                    129
+
+
+  Egg Balls                                                   19
+    Sauce                                                95, 135
+    and Watercress Salad                                      48
+
+  Egg Plant, Fried                                           140
+    Sauté with Fine Herbs                                     41
+    Stuffed                                                  163
+
+  Endive, Celery and Green Pepper Salad                       17
+    Dressed                                                  129
+    French                                                    34
+
+
+  Fig Pudding                                                165
+
+  Figs in Sherry Jelly                                        92
+
+  Fish, Bass, Black, Baked                                    94
+    Bass, Sea, Breaded                                        19
+    Blue, à la Creole                                         66
+    Cod, Boiled, Fresh                                       135
+    Codfish Balls                                            186
+    Finnan Haddie, Broiled                                    58
+    Halibut, Baked                                            62
+    Halibut, Boiled (Cold)                                   116
+    Lake Trout, in Paper Bag                                  33
+    Perch, Fried                                              84
+    Sauce, a l'Italienne                                      33
+    Sauce, Tartare                                            84
+    White, Planked                                            49
+
+  French Dressing                                    79, 83, 172
+
+  French Fried Potatoes                                      117
+
+  Fricassee of Chicken                                        54
+    Tomato                                                    50
+
+  Fritter, Banana                                            126
+    Corn                                                 63, 132
+    Batter (Egg Plant)                                       140
+    Parsnip                                                  167
+    Pineapple                                                 45
+
+  Frostings, Boiled                                           56
+    Caramel with Nuts                                         93
+    Maple                                                    103
+    Milk                                                     176
+
+  Fruits, Ambrosia                                            27
+    Apples (See under Heading Apples)
+    Apricots, Frozen                                         117
+    Cantaloupe à la Mode                                     113
+    Crab Apples, Spiced                                      147
+    Cranberry Jelly                                          154
+    Figs in Sherry Jelly                                      92
+    Grape Fruit Cocktail                                      32
+    Peaches (Sliced)                                         120
+    Pineapple Fritters                                        45
+    Raspberry Whip                                           102
+    Rhubarb, Stewed                                           64
+    Rhubarb Tarts                                             52
+    Strawberries, Frozen                                  67, 74
+    Watermelon with Sherry Sauce                             100
+
+
+  Ginger Cakes, Plain                                        179
+
+  Goose, Roast                                                16
+
+  Graham Bread and Sandwiches                                164
+    Muffins                                                  181
+    Plum Pudding                                             148
+    Pudding, Steamed                                          61
+
+  Grandma's Bread Stuffing                                   154
+
+  Grape Fruit Cocktails                                       32
+    Salad                                                     52
+
+  Gravy, Cream                                               131
+    Brown                                                    146
+
+  Griddle Cakes                                              182
+
+  Guinea Fowl, Roast                                          40
+
+
+  Halibut, Baked                                              62
+    Boiled (Cold)                                            116
+
+  Ham, Baked                                                  51
+
+  Hamburg Roast                                               81
+
+  Hard Sauce                                                 161
+
+  Hints, Culinary                                         11, 12
+
+  Horse-Radish Sauce                                     51, 120
+
+
+  Ices, Orange                                                42
+    Raspberry                                                113
+
+  Ice Cream, Peach                                      106, 109
+    Sauce, (Hot Chocolate)                                    18
+    Vanilla                                                   17
+
+  Imperial Rings                                             100
+    Sticks                                                    15
+
+  Introductory                                              3, 4
+
+
+  Lake Trout in Paper Bag                                     33
+
+  Lamb, Breast of, Stuffed and Roasted                        35
+    Chops, Breaded                                            78
+    Shoulder of, Roast                                        87
+    Stuffing                                                  36
+
+  Lemon Pie                                                   20
+    Sauce                                                     37
+
+  Lettuce, Head, Dressed                                 41, 111
+    Cream of                                                 104
+    Garden Cress and Onion Salad                             120
+    with Cream Dressing                                       85
+    Peppergrass and Onion Salad                              109
+    Radish and Onion Salad                                   123
+
+  Liver, Calf's, Braised                                      71
+
+  Loaf Cake, Corn Starch                                      68
+
+
+  Macaroni with Tomato Sauce                                  23
+
+  Maître D'Hôtel Butter                                      186
+
+  Marble Cake                                                 64
+
+  Mayonnaise Dressing                                         79
+
+  Measure, How to                                             10
+
+  Meats, Beef (See under Heading Beef)
+    Calf's Liver Braised                                      71
+    Ham, Baked                                                51
+    Hamburg Roast                                             81
+    Hearts Stuffed with Vegetables                           101
+    Lamb (See under Heading Lamb)
+    Mutton Chops, Breaded                                     60
+    Mutton, Boiled Leg                                       162
+    Ox Joints en Casserole                                    25
+    Pork (See under Heading Pork)
+    Poultry (See Poultry)
+    Sausage, Summer (Appetizer)                              125
+    Steak, Flank, Stuffed and Braised                         75
+    Tongue, Braised Beef                                      29
+    Tongue, Boiled                                            97
+    Veal (See under Heading Veal)
+    Venison, Roast                                           150
+
+  Meringue, (Lemon Pie)                                       21
+
+  Mint Sauce                                                  88
+
+  Muffins, Corn                                              181
+    Graham                                                   181
+    Popovers                                                 181
+    Wheat                                                    181
+
+  Mushroom Sauce                                             167
+
+  Mutton, Leg, Boiled                                        162
+    Chops, Breaded                                            60
+
+
+  Noodle Soup                                                 22
+
+  Nut and Olive Canapé                                       142
+    and Prune Salad                                           55
+    Bread Sandwiches                                         152
+    Cakes                                            18, 92, 102
+
+
+  Olive and Nut Canapés                                      142
+    Sauce                                                    170
+
+  Onion, Bermuda with Buttered Sauce                          29
+    Cream of                                                 157
+    Creamed                                                  155
+    and Pepper Salad                                         127
+    au Gratin                                                 17
+    with Cream                                                48
+    Parsley                                                  167
+
+  Orange Ice                                                  42
+    Sauce                                                    126
+
+  Ox Joints en Casserole                                      25
+
+  Oysters, Cocktail                                      49, 169
+    Fried (in Batter)                                        185
+    Fried (in Cracker Meal)                                  185
+    on Half Shell                                             14
+    Soup                                                     162
+
+
+  Parsnip Fritters                                           167
+    Mashed                                                    45
+    Sautéd in Butter                                          26
+
+  Paste, Plain                                               124
+    Rich                                                     127
+
+  Pea, Cream of                                              122
+    Green, and Carrots in Cream Sauce                         82
+    Green                                                     79
+    and Onions, French Style                                 109
+
+  Peach Cake with Sweetened Cream                            132
+    Cottage Pudding                                          115
+    Duff                                                     141
+    Dumplings                                                129
+    Ice Cream                                           106, 109
+    Pudding, steamed                                         136
+    Sliced                                                   120
+
+  Pear Salad                                                 115
+
+  Perch, Fried                                                84
+
+  Piccalilli                                                 143
+
+  Pie, Apple                                                 124
+    Blueberry                                                 99
+    Cherry                                                    80
+    Cranberry Tarts                                          174
+    Currant                                                   83
+    Custard                                                   72
+    Lemon                                                     20
+    Mock Cherry                                              144
+    Mock Mince                                               127
+    Plain Paste                                              124
+    Pumpkin                                                  156
+    Raisin                                                    50
+    Rhubarb                                                   48
+    Rich Paste                                               127
+    Squash                                               39, 158
+
+  Pigeon, Young, Stuffed and Braised                      69, 70
+
+  Pineapple Fritters                                      45, 46
+
+  Plum Pudding                                               172
+    Pudding, Graham                                          148
+    Pudding, Yankee                                           30
+
+  Popovers                                                   181
+
+  Pork, Roast                                                173
+    Shoulder of, Roast                                        38
+    Tenderloin, Lyonnaise                                    160
+
+  Potato, Aurora                                              63
+    Baked                                                    140
+    Balls                                                    123
+    Boiled                                                   135
+    Browned                                                  167
+    Carlsbad                                                 108
+    Chateau                                                   67
+    Erin                                                      39
+    Franconia                                                147
+    French Fried                                             117
+    Fried Whole                                               61
+    on Half Shell                                             58
+    à l'Italienne                                            114
+    Lattice                                                  105
+    New, Creamed                                             120
+    New, with Chive Sauce                                     78
+    New, with New Peas                                        88
+    Norwegian                                                 20
+    Parsley                                              95, 125
+    Puff                                                     101
+    Roast, New                                                82
+    Roses                                                    111
+    Salad                                                     98
+    Saratoga Chips                                            91
+    Scalloped                                                160
+    Shredded                                                  85
+    Soufflé                                                   41
+    Soup                                                 38, 134
+    Stuffed                                                  129
+
+  Potatoes, Sweet, Baked                                     174
+    Browned                                                  138
+    Croquettes                                                52
+    Glazed                                                   171
+    Mashed                                                   151
+    Southern Style                                            36
+
+  Poultry, Chicken (See under Heading Chicken)
+    Duck, Roast                                              170
+    Goose, Roast                                              16
+    Guinea Fowl, Roast                                        40
+    Pigeon, Young (Stuffed and Braised)                       69
+    Turkey, Roast                                            153
+
+  Prune and Nut Salad                                         55
+
+  Pudding, Apricot Dumplings                                 161
+    Blackberry, Roly-Poly                                    112
+    Blueberry, Steamed                                        96
+    Cherry Duff                                               88
+    Cherry Roly-Poly                                          85
+    Cottage Pudding, Steamed                                  24
+    Currant, Steamed                                          46
+    Fig                                                      165
+    Graham, Steamed                                           61
+    Green Corn                                               105
+    Peach (See under Heading Peach)
+    Plum (See under heading Plum)
+    Raspberry Whip                                           102
+    Rice, Eggless                                             34
+    Rice, with Pineapple, Frozen                             152
+    Steamed Snow Balls                                       168
+    Thanksgiving                                             155
+
+  Pumpkin Pie                                                156
+
+  Punch, Cherry                                               83
+
+
+  Raisin Cakelets                                            178
+    and Nut Cake                                              92
+    Pie                                                       50
+
+  Raspberry Ice                                              113
+    Whip                                                     102
+
+  Relish, Cabbage                                         20, 63
+    Dressing                                                  64
+
+  Rhubarb Pie                                                 48
+    Sauce                                                     41
+    Stewed                                                    64
+    Tarts                                                     52
+
+  Rice, Balls                                                 28
+    Boiled                                                    26
+    Cream of                                                  75
+    Pudding, Eggless                                          34
+    au Gratin                                                 71
+    Frozen, with Pineapple                                   152
+    Savory                                                   163
+    Spanish                                                   45
+
+  Rich Paste                                                 127
+
+  Rolls, Cinnamon                                            183
+    Cream Fruit                                              180
+    Salad                                                    183
+
+  Romaine with French Dressing                               140
+
+
+  Salads, Alabama                                             50
+    Apple and Date                                           174
+    Asparagus                                                 72
+    Bean (String)                                             91
+    Bermuda                                                  161
+    Cabbage                                                   36
+    Cauliflower                                              132
+    Celery                                                    39
+    Cheese and Pimento                                        26
+    Chiffonade                                                23
+    Dandelion                                                 73
+    Endive, Celery and Green Pepper                           17
+    Escarolle                                                147
+    Florida                                                   29
+    Garden Cress with Orange                                  82
+    Grape Fruit                                               52
+    Hawaiian                                                 171
+    June                                                      79
+    Lettuce (See under Heading Lettuce)
+    Lima Bean                                                164
+    New Cabbage                                              102
+    November                                                 158
+    Pear                                                     115
+    Pepper and Fruit                                         151
+    Pepper and Onion                                         127
+    Potato                                                    98
+    Prune and Nut                                             55
+    Red Cabbage, Celery and Onion                             46
+    Rolls                                                    183
+    Spinach                                                   70
+    Stuffed Tomato                                           144
+    Tomato                                                   105
+    Tomato and Onion                                          96
+    Watercress and Egg                                        48
+
+
+  Salad Dressing (see Dressing)
+
+  Sandwiches, Graham Bread                                   164
+    Nut Bread                                                152
+
+  Saratoga Chips                                              91
+
+  Sauce, Apple, Spiced                                        38
+    Apricot, Dried                                            46
+    Banana                                                    24
+    Béchamel                                                  85
+    Brandy                                                   172
+    Brown Gravy                                              146
+    Brown                                                     82
+    Brown Sugar                                              148
+    Caper                                                    163
+    Cheese                                                    96
+    Cherry                                                    86
+    Chili                                                     98
+    Chive                                                     79
+    Chive Butter                                             165
+    Cream Gravy                                              131
+    Cream                                               151, 155
+    Creamy                                                   112
+    Creole                                                   122
+    Currant Jelly                                             36
+    Drawn Butter                                         92, 156
+    Egg                                                  95, 135
+    Foamy                                                96, 141
+    Giblet                                                   154
+    Golden                                                   102
+    Hard                                                     161
+    Hot Chocolate (Ice Cream)                                 18
+    Hot Horse Radish                                          51
+    Horse Radish (Whipped Cream)                             120
+    Italienne                                                 33
+    Lemon                                                     37
+    Mint                                                      88
+    Mushroom                                                 167
+    Olive                                                    170
+    Orange                                                   126
+    Rhubarb                                                   41
+    Sherry                                              100, 130
+    Signora                                                   60
+    Strawberry                                                74
+    Sultana                                                   61
+    Tartare                                                   84
+    Tomato                                                    23
+    Vanilla                                                  136
+    Viennaise                                                110
+    Vinaigrette                                              116
+    Wine                                                     150
+
+  Sausage, Summer (Appetizer)                                125
+
+  Sherry Sauce                                          100, 130
+
+  Short Cake, Strawberry                                      58
+
+  Shrimp Cocktails                                           134
+
+  Slaw, Hot                                                  155
+    Kole                                                     138
+    Cream, Cold                                              168
+
+  Snow Balls, Steamed                                        168
+
+  Soufflé, Cheese                                             58
+    Potato                                                    41
+
+  Soups, Almond, Cream of                                    169
+    Asparagus, Cream of                                       66
+    Carrot, Cream of                                         166
+    Chicken Bouillon, Chantilly                               54
+    Clam Bouillon                                             57
+    Consommés (See under Heading Consommés)
+    Corn Chowder                                              25
+    Lettuce, Cream of                                        104
+    Noodle                                                    22
+    Onion, Cream of                                          157
+    Oyster                                                   162
+    Pea, Cream of                                            122
+    Potato                                                   134
+    Potato, Scotch                                            38
+    Rice, Cream of                                            75
+    Spanish                                                   62
+    Spinach, Cream of                                         69
+    Spring                                                    44
+    Tomato Bouillon                                       32, 97
+    Tomato                                                    40
+    Vegetable                                                137
+
+  Spinach Cream of                                            69
+    with Cream                                               123
+    with Deviled Eggs                                         55
+    Salad                                                     70
+
+  Squash, Baked                                              144
+    Pie                                                  39, 158
+    Steamed                                             120, 163
+
+  Steak, Flank, Stuffed and Braised                           75
+
+  Stew, Chicken, with Tea Biscuits                           157
+
+  Strawberries, Frozen                                    67, 74
+    Sauce                                                     74
+    Short Cake                                                59
+
+  Stuffing, Bread, Grandma's                                 154
+    Black Bass                                                94
+    Fish                                                      34
+    Hearts                                                   101
+    Lamb                                                      36
+    Pigeon                                                    70
+    Potato and Nut                                            16
+    Roast Duck                                               170
+
+  Sturgeon, Canapé, Smoked                                    57
+
+  Succotash                                                  114
+
+  Sultana Cake                                               118
+    Sauce                                                     61
+
+  Sweet Potatoes, Southern Style                              36
+    Croquettes                                                52
+
+  Swiss Chard, with Bacon                                     88
+
+
+  Table of Measures                                           10
+    Time, for Cooking                                         11
+
+  Tartare Sauce                                               84
+
+  Tarts, Cranberry                                           174
+    Rhubarb                                                   62
+
+  Tea Biscuit                                                158
+    Iced                                                      80
+    Spiced (Iced)                                            106
+
+  Thanksgiving Pudding                                       155
+
+  Timbales, Swedish                                           15
+
+  Time-tables for Cooking, Baking, Frying, etc.               11
+
+  Tomato, Baked                                              147
+    Bouillon                                              32, 97
+    Broiled                                              98, 126
+    Canapé                                                   119
+    and Clam Consommé                                        142
+    Fricassee                                                 50
+    Salad (See Heading Salad)
+    Sauce                                                     23
+    Scalloped                                                135
+    Soup                                                      40
+    Stewed                                                    20
+    Stuffed                                                  138
+
+  Tongue, Boiled                                              97
+    Braised Beef                                              29
+
+  Turkey, Roast                                              153
+
+  Turnips in Cream Sauce                                     129
+
+
+  Valentine Cake                                             177
+
+  Vanilla Ice Cream                                           17
+    Sauce                                                    136
+
+  Veal Breast of, Roasted                                     45
+    Loaf                                                 91, 119
+    Pot Pie with Baked Dumplings                             143
+    Shoulder, Braised                                        122
+    Spanish Style                                            128
+
+  Vegetables, Asparagus                                   70, 85
+    Beans (See Heading Beans)
+    Beets (See Heading Beets)
+    Brussels Sprouts                                          34
+    Cabbage (See under Heading Cabbage)
+    Carrots and Turnips in Cream Sauce                        72
+    Cauliflower (Cheese Sauce)                                95
+    Cauliflower à la Béchamel                                111
+    Celery, Creamed                                      29, 151
+    Corn (See under Heading Corn)
+    Cucumber Baskets                                         117
+    Dandelion Greens                                          76
+    Egg Plant (See under Heading Egg Plant)
+    Endive                                               34, 129
+    Garden Cress with Orange                                  82
+    Lettuce with Cream Dressing                               85
+    Lettuce, Dressed, Head                               41, 111
+    Onions (See under Heading Onions)
+    Parsnips, Mashed                                          45
+    Parsnips, Sautéd in Butter                                26
+    Peas (See Heading Peas)
+    Piccalilli                                               143
+    Potatoes (See under Heading Potatoes)
+    Rice (See under Heading Rice)
+    Romaine with French Dressing                             140
+    Slaw (See Cabbage)
+    Soup                                                     137
+    Spinach (See Spinach)
+    Squash (See Squash)
+    Succotash                                                114
+    Swiss Chard, with Bacon                                   88
+    Tomatoes (See under Heading Tomatoes)
+    Turnips in Cream Sauce                                   129
+
+  Venison, Roast                                             150
+
+
+  Wafers, Anise Seed                                          27
+
+  Waffles                                                    182
+
+  Watermelon with Sherry Sauce                               100
+
+  Wheat Muffins                                              181
+
+  Whitefish, Planked                                          49
+
+
+  Yankee Plum Pudding                                         30
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Varied spacing and hyphenation retained. This includes "shortcake" and
+"short cake," "peppergrass" and "pepper grass," "grapefruit,"
+"grape-fruit" and "grape fruit," etc.
+
+Page 5, "properities" changed to "properties" (in shortening properties)
+
+Page 78, "and" changed to "add" (add in crumbs)
+
+Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce.
+Original omitted the amount.
+
+Page 104, "ICE" changed to "ICED" (SPICED ICE TEA)
+
+Page 108, word "first" added to text (for the first two minutes)
+
+Page 113, "canteloupe" changed to "cantaloupe" (of halves of
+cantaloupe)
+
+Page 150, "in" changed to "on" (roll on the)
+
+Page 160, "reeipe" changed to "recipe" (recipe see Page 38)
+
+Page 187, "Créole" changed to "Creole" to match text usage (Bluefish à
+la Creole)
+
+Page 188, "Consummé" changed to "Consommé" (See under Heading Consommé)
+
+Page 188, "Printaniére" changed to "Printaniere" to match text usage
+(Printaniere 100)
+
+Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe à la Mode
+113)
+
+Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to
+after "Meringue"
+
+Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+
+
+
+
+End of Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
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+               font-size: smaller; color: black; background: #FFFFFF; border: dashed 1px;}
+
+    .hang1 {text-indent: -3em; margin-left: 3em;}
+    .hang2 {text-indent: -2em; margin-left: 9em;  margin-right: 20%; font-weight: bold; font-style: italic;}
+
+    </style>
+  </head>
+<body>
+
+
+
+<pre>
+
+Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
+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: Fifty-Two Sunday Dinners
+       A Book of Recipes
+
+Author: Elizabeth O. Hiller
+
+Release Date: March 7, 2010 [EBook #31534]
+Last Updated: March 26, 2010
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK FIFTY-TWO SUNDAY DINNERS ***
+
+
+
+
+Produced by David Edwards, Emmy and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+</pre>
+
+
+
+
+
+
+
+
+
+
+<div class="figcenter" style="width: 328px;">
+<img src="images/cover.jpg" width="328" height="500" alt="Cover" title="" />
+</div><p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p>
+
+<div class='tnote'><b>Transcriber's Note:</b> Please note that this book was published decades ago and nutritional
+opinion has changed in some ways. In particular, people are now
+generally advised not to eat raw eggs. Please use caution when following
+these recipes.</div>
+
+
+<div class='center'> <table class="title" summary="title">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> <br /><br /><br /><br /><br /><br /> <br /><br /><br /><br /><br /><br />
+
+
+<div class="blockquot2">Arranged on a unique plan, combining helpful suggestions
+for appetizing, well-balanced menus, with all the newest
+ideas and latest discoveries in the preparation of tasty,
+wholesome cookery</div>
+
+<br /><br /><br /><br /><br /><br /><br /><br />
+
+<div class='center'>
+<i>Written and Compiled by</i><br />
+<b><big>MRS. ELIZABETH O. HILLER</big></b><br />
+Founder and Principal of the Chicago Domestic<br />
+Science School, and a noted writer and<br />
+lecturer on culinary subjects<br />
+<br />
+<br />
+<i>Published by</i><br />
+<br />
+THE N. K. FAIRBANK COMPANY<br />
+<br />
+CHICAGO      NEW YORK      ST. LOUIS<br />
+NEW ORLEANS      MONTREAL<br />
+<br />
+<br /><br /><br /></div></td>
+</tr></table></div>
+<div class='center'>Copyrighted 1913, by The N. K. Fairbank Company<br /></div>
+
+<hr style="width: 65%;" />
+
+<p><span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span></p>
+
+
+<div class='poem'>
+<i>And the passage of years shall not dim in the least</i><br />
+<i>The glory and joy of our Sabbath-day feast.</i><br />
+<div class='sig'>&mdash;<i>Eugene Field</i></div><br />
+</div>
+
+
+<div class='center'><br /><br /><br /><br /><br /><br />
+PRICE, $1.00<br />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p>
+<h2><span class="u">INTRODUCTION</span></h2>
+
+
+<div class="figleft" style="width: 30px;">
+<img src="images/i-t.png" width="30" height="34" alt="T" title="T" />
+</div><div class='unindent'>O the modern wide-awake, twentieth-century woman efficiency
+in household matters is quite as much a problem
+as efficiency in business is to the captains of industry.</div>
+
+<p>How to make pure food, better food and to economize on the cost
+of same is just now taxing the attention and ingenuity of domestic
+science teachers and food experts generally. The average housewife
+is intensely interested in the result of these findings, and must keep
+in touch with them to keep up with the times and run her home in
+an intelligent and economical as well as healthful routine.</p>
+
+<p>The eternal feminine question is, "What shall we have for dinner
+to-day?" It is not always the easiest thing in the world to think of
+a seasonable menu, nor to determine just the right combination that
+will furnish a meal appetizing and well-balanced in food values.
+Furthermore, both the expense and the amount of work entailed in
+preparation must be considered.</p>
+
+<p>This Cook Book is especially designed to meet just that pressing
+daily need of the housewife. It presents for her guidance a menu for
+every Sunday dinner in the year; it suggests dishes which are seasonable
+as well as practical; it tells in a simple, intelligent manner just
+how these dishes can be made in the most wholesome and economical
+form; and the recipes have all been especially made for this book
+and tested by that eminent expert, Mrs. Elizabeth O. Hiller.</p>
+
+<p>The title of "52 Sunday Dinners" has been given the book because
+Sunday dinners as a rule are a little more elaborate than the
+other dinners of the week, but from these menus may be gleaned
+helpful hints for daily use.</p>
+
+<p>While climatic conditions differ somewhat in various sections of
+the country, we have tried to approximate the general average, so<span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span>
+that the suggestions might be as valuable to the housewife in New
+England as to the housewife in the West or South, or vice versa.</p>
+
+<p>Simplicity, economy and wholesomeness have been given preferred
+attention in the preparation of these recipes, many of which
+are here presented for the first time.</p>
+
+<p>In the interest of health and economy a number of the recipes
+suggest the use of Cottolene&mdash;a frying and shortening medium of
+unquestioned purity&mdash;in place of butter or lard. Cottolene is a
+vegetable shortening, pure in source and manufactured amid cleanly
+favorable surroundings. It is no new, untried experiment, having
+been used by domestic science experts and thousands of housewives
+for nearly twenty years; to them Cottolene for shortening and frying
+is "equal to butter at half the price, better and more healthful than
+lard&mdash;and more economical than either." We, therefore, offer no
+apologies for the small proportion of recipes specifying the use of
+Cottolene, and suggest that a trial will convince any housewife that
+Cottolene makes better food than either butter or lard, and is preferable
+from the standpoints of efficiency, economy and healthfulness.</p>
+
+<p>We commend this book to your critical inspection and test, believing
+you will find it convenient, helpful, unique and pointing the way
+to better and more economical living.</p>
+
+<div class='sig'>
+THE N. K. FAIRBANK COMPANY.<br />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span></p>
+<h2>For All Shortening and Frying Use COTTOLENE</h2>
+
+
+<div class="figleft" style="width: 30px;">
+<img src="images/i-y.png" width="30" height="35" alt="Y" title="Y" />
+</div><div class='unindent'>EARS ago nothing but butter or lard were used for shortening
+and frying; to-day the visible supply of these two products
+is insufficient to supply the demand, taking into consideration
+the amount of butter required for table use.
+Furthermore, as the demand increased it outgrew the supply of
+butter and lard, with the result that prices were materially advanced;
+and, incidentally, the quality has been lowered. Naturally, under
+such conditions scores of substitutes have been offered as shortening
+and frying mediums&mdash;some meritorious, but mostly inferior.</div>
+
+<p>Cottolene is not offered the housewife as a cheap imitation of
+either butter or lard, but as a vegetable product which is superior
+to either for cooking purposes. Because it happens to be about half
+the price of butter, or less, is but an additional reason, from a purely
+economical standpoint, for its use. The main argument for the use
+of Cottolene is the purity of its ingredients and the wholesomeness of
+the food prepared with it.</p>
+
+<p>There isn't an ounce of hog fat in Cottolene, and from cottonfield
+to kitchen human hands never touch the product. It is pure and
+absolutely free from taint or contamination from source to consumer.
+Packed in our patent, air-tight tin pails, Cottolene reaches you as
+fresh as the day it was made. Lard and butter are sold in bulk, and
+do not have this protection.</p>
+
+<p>Cottolene is always uniform in quality, and because of its freedom
+from moisture it goes one-third farther than butter or lard, both of
+which contain about 20% of water. It is much more economical
+than lard; about 50% more so than butter.</p>
+
+<p>Cottolene contains no salt, and is richer in shortening <ins title="Transcriber's Note: original reads 'properities'">properties</ins>
+than either butter or lard. Two-thirds of a pound of Cottolene will
+give better results than a pound of either butter or lard.</p>
+
+<p>Because Cottolene is made from sweet and pure oils, refined by
+our own special process, it makes food more digestible. Its use insures
+light, flaky pie-crust; it makes deliciously crisp, tender doughnuts;
+for cake-making it creams up beautifully and gives results equal
+to the best cooking butter; muffins, fritters, shortcake and all other
+pastry are best when made with Cottolene; it makes food light and
+rich, but never greasy. Cottolene heats to a higher temperature than
+butter or lard, and cooks so quickly the fat has no chance to soak in.</p>
+
+<p>You can fry fish in Cottolene and use the remaining fat for frying
+potatoes or other food. The odor of fish will not be imparted to
+the other food fried in the fat. Cottolene is just as pure and healthful
+as olive oil, and is unqualifiedly recommended by leading physicians,
+domestic science authorities and culinary experts as wholesome,
+digestible and economical. The use of Cottolene in your frying and
+shortening will both save you money and give you better results.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span></p>
+<h2>HOW TO USE COTTOLENE</h2>
+
+
+<h3><span class="u">The General Care of Cottolene</span></h3>
+
+<p>Exercise the same care and judgment with Cottolene as you
+would with butter, lard or olive oil; keep it in a moderately cool place
+when not in use, just as you would butter&mdash;so that its best qualities
+may be preserved.</p>
+
+<p>Moreover, just because you occasionally buy strong butter or
+rancid lard which your grocer has kept in too warm a place, you do
+not denounce all butter or lard and give up their use; neither would
+it be fair to condemn Cottolene simply because your grocer may
+not have kept it properly. No fat will keep sweet indefinitely without
+proper care.</p>
+
+
+<h3><span class="u">The Use of Cottolene for Shortening</span></h3>
+
+<p>Of course, the recipes in this book indicate the exact amount of
+Cottolene to be used. In your other recipes, however, a general,
+<i>and important</i>, rule for the use of Cottolene is:</p>
+
+<p><b>Use one-third less Cottolene than the amount of butter
+or lard given in your recipe.</b></p>
+
+<p>For cake-baking, cream the Cottolene as you would butter,
+adding a little salt; <i>Cottolene contains no salt</i>. For other pastry handle
+exactly the same as directed for either butter or lard, using one-third
+less.</p>
+
+
+<h3><span class="u">The Use of Cottolene in Frying</span></h3>
+
+<p>In <i>saut&eacute;ing</i>, <i>browning</i> or "<i>shallow frying</i>" (as it is sometimes
+called) use only enough Cottolene to grease the pan. The Cottolene
+should be put into the pan <i>while cold</i> and, after the bottom of the pan
+is once covered with the melted Cottolene, more can be added as
+desired. Add more fat when you turn the food.</p>
+
+<p>Cottolene can be heated to a much higher temperature without
+burning than either butter or lard, but&mdash;unless allowed to heat gradually&mdash;the<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span>
+Cottolene may burn and throw out an odor, just as would
+any other cooking-fat.</p>
+
+<p>For <i>deep frying</i>, have Cottolene at least deep enough to cover,
+or float, the article being fried, heating slowly. For uncooked
+mixtures, such as doughnuts, fritters, etc., test with one-inch cubes
+of stale bread. The cubes of bread should brown a golden brown in
+one minute; or test with a bit of dough, which should rise at once
+to the top with some sputtering. Make this test always,&mdash;never
+trust your eye. The fat should be kept at an even temperature.
+For cooked mixtures, such as croquettes, fish balls, etc., the cube of
+bread should brown a golden brown in 40 seconds.</p>
+
+<p>Uncooked fish and meat are better when covered with bread
+crumbs, to keep the crisp crust desired in frying food (see note on
+Egging and Crumbing under Culinary Hints, <a href="#Page_12">Page 12</a>). The fat
+should be hot at first, that it may not penetrate; then reduce the
+heat, that the food may cook till done, without burning.</p>
+
+<p>Crumbed food is usually arranged in a croquette basket before
+placing it in the hot fat. This prevents the food from moving
+about, which sometimes causes the crust to loosen from the food,
+allowing it to absorb the fat.</p>
+
+<p>Never let the fat heat to smoking point, for then it is burning hot,
+and the food will burn on the outside while the inside remains raw
+and uncooked. Cook only three or four pieces at once, for more will
+chill the fat and prevent perfect frying.</p>
+
+<p>After the food has been cooked by this frying method it should
+be carefully removed at once from the fat and drained on brown paper.</p>
+
+
+<h3><span class="u">Care of Cottolene After Frying</span></h3>
+
+<p>After the frying is done, the fat should be allowed to stand in a
+cool place to permit any sediment to settle. When cool, pour the
+fat carefully through a double fold of cheesecloth, or through a
+fine strainer. It is then ready for use.</p>
+
+<p>Cottolene does not retain the taste or odor from any article
+whatever that may be fried in it, and it may be used over and
+over again. You may from time to time, add fresh Cottolene to it
+as your quantity diminishes, but the frying qualities of the Cottolene
+are not affected by the shrinkage of the fat.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p>
+<h2>What Noted Cooking Experts Think of Cottolene.</h2>
+
+
+<div class="figleft" style="width: 30px;">
+<img src="images/i-t.png" width="30" height="34" alt="T" title="T" />
+</div><div class='unindent'>HE high regard in which Cottolene is held by all those who
+have made a careful study of food preparation and food
+values is conclusively shown by the following testimonials
+received from famous authorities on Domestic Science:</div>
+
+
+<div class='center'><big><b>Mrs. Sarah Tyson Rorer</b></big><br />
+
+Principal Philadelphia Cooking School and Culinary Editor "The Ladies'
+Home Journal."</div>
+
+<div class="blockquot"><p>"<i>I use Cottolene in every and all the ways that one would use lard, also in the preparation
+of sweet cakes. I consider it an important frying medium and a much more healthful product
+than lard.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>Marion Harland</big></b><br />
+
+Author of the famous "Marion Harland Cook Book."</div>
+
+<div class="blockquot"><p>"<i>Many years ago I discontinued the use of lard in my kitchen and substituted for it&mdash;as
+an experiment&mdash;Cottolene, then comparatively a new product. Since my first trial of
+it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shortening,'
+or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe
+it to be the very best thing of its kind ever offered to the American housekeeper.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>Mrs. Janet M. Hill</big></b><br />
+
+Editor "Boston Cooking School Magazine."</div>
+
+<div class="blockquot"><p>"<i>For several years I have used Cottolene in my own kitchen and find it very satisfactory.
+I am glad to commend it.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><big><b>Miss Jennie Underwood</b></big><br />
+
+
+Superintendent The New York Cooking School.</div>
+
+<div class="blockquot"><p>"<i>We have used Cottolene for some time in our classes here and are more than pleased
+with the results, all agreeing that it is a very valuable article. As a shortening agent in
+pastry, biscuit, etc., it has proved all that you claim for it, and as a frying agent it is entirely
+satisfactory.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>Miss Mary Arline Zurhorst</big></b><br />
+
+Principal National School Domestic Arts and Science, Washington, D. C.</div>
+
+<div class="blockquot"><p>"<i>Not only have we found Cottolene invaluable as a frying agent, no matter how delicate
+the composition of the article to be cooked, but also as a substitute for the shortening in pastries
+and sweets it has no equal.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<p>These are but a few. Other well known authorities who have
+tested Cottolene and recommend its use are:</p>
+
+<div class='center'>
+<b>Mrs. F. A. Benson</b> &nbsp; &nbsp;  &nbsp; &nbsp; &nbsp;  &nbsp;  &nbsp; &nbsp; &nbsp; <b>Mrs. Emma P. Ewing</b><br />
+<b>and Mrs. Christine Terhune Herrick</b><br />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span></p>
+<h2>Eminent Physicians Endorse the Wholesomeness of Cottolene</h2>
+
+
+<div class="figleft" style="width: 30px;">
+<img src="images/i-n.png" width="30" height="35" alt="N" title="N" />
+</div><div class='unindent'>INE-TENTHS of all human ailments are due primarily to
+indigestion or are aggravated because of it. The chief
+cause of indigestion is food prepared with lard. The following
+are but brief extracts from letters received, showing
+the high esteem in which Cottolene is regarded as a cooking medium
+by physicians ranking among the highest in the profession.</div>
+
+
+<div class='center'><b><big>J. Hobart Egbert, A. M., M. D., Ph. D.</big></b><br />
+
+From an article in the "Medical Summary," entitled, "Available Facts for Consumptives
+and Others with Wasting Diseases."</div>
+
+<div class="blockquot"><p>"<i>In cooking food, we would recommend the preparation known as 'Cottolene,' a wholesome
+combination of fresh beef suet and purest cottonseed oil. This preparation is both
+economical and convenient, free from adulteration and impurities, and dietetic experiments
+conclusively show that incorporated in food it yields to the body available nourishment.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>R. Ogden Doremus, M. D., LL. D.</big></b><br />
+
+Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital
+Medical College, New York.</div>
+
+<div class="blockquot"><p>"<i>As a substitute for lard, which is its purpose, Cottolene possesses all the desirable
+qualities of lard without having the objectionable features inherent in all products obtained
+from swine.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>Dr. James Page Emery</big></b><br />
+
+From an article in the "American Housekeeper" entitled "The Most Healthful of All
+Cooking Fats."</div>
+
+<div class="blockquot"><p>"<i>Cottolene, being essentially a vegetable product, forms the most healthful and nutritious
+cooking medium known to the food experts and medical profession.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<div class='center'><b><big>Wm. Jago, F. I. C., F. C. S.</big></b><br />
+
+That eminent chemist, William Jago, than whom there is no higher authority on cooking
+fats, reports as follows from Brighton, England:</div>
+
+<div class="blockquot"><p>"<i>I find Cottolene to consist practically of 100 per cent pure fat, the following being the
+actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'shortening'
+effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic
+reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute
+for other fats employed for dietetic purposes.</i>"</p></div>
+
+<hr style="width: 25%;" />
+
+<p>Other eminent physicians who have endorsed and recommended Cottolene
+are: <b>Henry Seffmann, M.D.</b>, Professor of Chemistry, Woman's Medical College
+of Pennsylvania, Philadelphia; <b>Prof. Jesse P. Battershall, Ph.S., F.C.S.</b>,
+Chemist U.S. Laboratory, New York; <b>Dr. Allen McLane Hamilton</b>, New
+York, N.Y.; <b>Dr. Edw. Smith</b>, Analyst New York State Board of Health.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span></p>
+<h2>HOW TO MEASURE</h2>
+
+
+<div class="figleft" style="width: 30px;">
+<img src="images/i-o.png" width="30" height="35" alt="O" title="O" />
+</div><div class='unindent'>NE cup, or one tablespoon, or one teaspoon, means a full
+measure&mdash;all it will hold of liquid, and even with the rim,
+or edge, of dry material. All measurements in this book are
+level unless otherwise stated, and <i>the quantities indicated are
+designed for a family of six persons</i>.</div>
+
+<p>Stir up all packed materials, like mustard in its box, and sift
+flour before measuring. Fill cup without shaking down, and dip
+spoon in material, taking up a heaped measure, then with a knife
+scrape off toward the tip till you have level measure. Pack butter
+or Cottolene in cup so there will be no air spaces. A scant cup
+means one-eighth less and a heaped cup about one-eighth more
+than a level cup.</p>
+
+<p>Divide a level spoon lengthwise for a half measure, and a half
+spoon crosswise for quarters or eighths. A pinch means about
+one-eighth, so does a saltspoon; less means a dash or a few grains.</p>
+
+<p>A rounded tablespoon means filled above the rim as much as the
+spoon hollow below, and equals two of level measure. It also equals
+one ounce in weight, and two rounded tablespoons if put together
+would heap a tablespoon about as high as would an egg, giving us
+the old-time measure of "butter size of an egg," or two ounces, or
+one-fourth the cup.</p>
+
+<p>Except in delicate cake, or where it is creamed with sugar, and
+in pastry&mdash;where it should be chilled to make a flaky crust, <span class="smcap">Cottolene</span>
+or butter may be most quickly and economically measured
+after it is melted. Keep a small supply in a granite cup, and when
+needed, stand the cup in hot water, and when melted, pour the
+amount desired into the spoon or cup. For all kinds of breakfast
+cakes, it is especially helpful to measure it in this way.</p>
+
+<p>Soda, baking powder, spices, etc., are generally measured with
+a teaspoon, level measure, for this gives the proportional amount
+needed for the cup measure of other materials.</p>
+
+
+<h3>STANDARD TABLE OF WEIGHTS AND MEASURES</h3>
+
+<div class='center'>(All measurements are made level)<br />
+<br /><br />
+
+<b>Liquids</b></div>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Liquid measures">
+<tr><td align='left'>60 drops</td><td align='left'>= 1 teaspoon</td></tr>
+<tr><td align='left'>3 teaspoons</td><td align='left'>= 1 tablespoon</td></tr>
+<tr><td align='left'>1 tablespoon</td><td align='left'>= &frac12; ounce</td></tr>
+<tr><td align='left'>4 tablespoons</td><td align='left'>= &frac14; cup or &frac12; gill</td></tr>
+<tr><td align='left'>2 gills</td><td align='left'>= 1 cup</td></tr>
+<tr><td align='left'>2 cups</td><td align='left'>= 1 pint</td></tr>
+<tr><td align='left'>2 cups milk or water&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>= 1 pound</td></tr>
+</table></div>
+
+
+
+<div class='center'><br /><br /><b>Solids</b></div>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Solid measures">
+<tr><td align='left'>2 tablespoons flour</td><td align='left'>= 1 ounce</td></tr>
+<tr><td align='left'>4 cups flour</td><td align='left'>= 1 pound or 1 quart</td></tr>
+<tr><td align='left'>2 solid level cups of butter or Cottolene&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>= 1 pound</td></tr>
+<tr><td align='left'>&frac12; solid level cup butter</td><td align='left'>= &frac14; pound</td></tr>
+<tr><td align='left'>2 tablespoons granulated sugar</td><td align='left'>= 1 ounce</td></tr>
+<tr><td align='left'>2 cups granulated sugar</td><td align='left'>= 1 pound</td></tr>
+<tr><td align='left'>2&frac12; cups powdered sugar</td><td align='left'>= 1 pound</td></tr>
+<tr><td align='left'>2 solid cups chopped meat</td><td align='left'>= 1 pound</td></tr>
+<tr><td align='left'>2 tablespoons butter (solid and level)</td><td align='left'>= 1 ounce</td></tr>
+<tr><td align='left'>4 tablespoons butter (solid and level)&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>= &frac14; cup</td></tr>
+<tr><td align='left'>4 tablespoons coffee</td><td align='left'>= 1 ounce</td></tr>
+<tr><td align='left'>9 large eggs</td><td align='left'>= 1 pound</td></tr>
+</table></div>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span></p>
+<h2>Time Tables for Cooking</h2>
+
+
+<div class='center'><b><span class="u">Baking Bread, Cakes and Puddings</span></b></div>
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Cooking times">
+<tr><td align='left'>Loaf bread</td>
+<td align='right'>40</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>60 m.</td></tr>
+
+<tr><td align='left'>Rolls, Biscuit</td>
+<td align='right'>10</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Graham gems</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Gingerbread</td>
+<td align='right'>20</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Sponge-cake</td>
+<td align='right'>45</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>60 m.</td></tr>
+
+<tr><td align='left'>Plain cake</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>40 m.</td></tr>
+
+<tr><td align='left'>Fruit cake</td>
+<td align='right'>2</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Cookies</td>
+<td align='right'>10</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Bread pudding</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='left'>Rice and Tapioca</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='left'>Indian pudding</td>
+<td align='right'>2</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Plum pudding</td>
+<td align='right'>2</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Custards</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Steamed brown-bread</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Steamed puddings</td>
+<td align='right'>1</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Pie-crust</td>
+<td align='right' colspan='3'>about 30 m.</td></tr>
+
+<tr><td align='left'>Potatoes</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>45 m.</td></tr>
+
+<tr><td align='left'>Baked beans</td>
+<td align='right'>6</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>8 hrs.</td></tr>
+
+<tr><td align='left'>Braised meat</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>4 hrs.</td></tr>
+
+<tr><td align='left'>Scalloped dishes</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='center' colspan='4'><span class="u"><b>Baking Meats</b></span></td></tr>
+
+<tr><td align='left'>Beef, sirloin, rare, per lb.</td>
+<td align='right'>8</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>10 m.</td></tr>
+
+<tr><td align='left'>Beef, sirloin, well done, per lb.</td>
+<td align='right'>12</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Beef, rolled rib or rump, per lb.</td>
+<td align='right'>12</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Beef, long or short fillet</td>
+<td align='right'>20</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Mutton, rare, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>10 m.</td></tr>
+
+<tr><td align='left'>Mutton, well done, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Lamb, well done, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Veal, well done, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Pork, well done, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Turkey, 10 lbs. wt.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Chickens, 3 to 4 lbs. wt.</td>
+<td align='right'>1</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>1&frac12; hrs.</td></tr>
+
+<tr><td align='left'>Goose, 8 lbs.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>2 hrs.</td></tr>
+
+<tr><td align='left'>Tame duck</td>
+<td align='right'>40</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>60 m.</td></tr>
+
+<tr><td align='left'>Game duck</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>40 m.</td></tr>
+
+<tr><td align='left'>Grouse, Pigeons</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Small birds</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Venison, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Fish, 6 to 8 lbs.; long, thin fish</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='left'>Fish, 4 to 6 lbs.; thick Halibut</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='left'>Fish, small</td>
+<td align='right'>20</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='center' colspan='4'><span class="u"><b>Freezing</b></span></td></tr>
+
+<tr><td align='left'>Ice Cream</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='center' colspan='4'><span class="u"><b>Boiling</b></span></td></tr>
+
+<tr><td align='left'>Coffee</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>5 m.</td></tr>
+
+<tr><td align='left'>Tea, steep without boiling</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>5 m.</td></tr>
+
+<tr><td align='left'>Cornmeal</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Hominy, fine</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='left'>Oatmeal, rolled</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Oatmeal coarse, steamed</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Rice, steamed</td>
+<td align='right'>45</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>60 m.</td></tr>
+
+<tr><td align='left'>Rice, boiled</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Wheat Granules</td>
+<td align='right'>20</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Eggs, soft boiled</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>6 m.</td></tr>
+
+<tr><td align='left'>Eggs, hard boiled</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Fish, long, whole, per lb.</td>
+<td align='right'>6</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>10 m.</td></tr>
+
+<tr><td align='left'>Fish, cubical, per lb.</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Clams, Oysters</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>5 m.</td></tr>
+
+<tr><td align='left'>Beef, corned and &agrave; la mode</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>5 hrs.</td></tr>
+
+<tr><td align='left'>Soup stock</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>6 hrs.</td></tr>
+
+<tr><td align='left'>Veal, Mutton</td>
+<td align='right'>2</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Tongue</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>4 hrs.</td></tr>
+
+<tr><td align='left'>Potted pigeons</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>2 hrs.</td></tr>
+
+<tr><td align='left'>Ham</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>5 hrs.</td></tr>
+
+<tr><td align='left'>Sweetbreads</td>
+<td align='right'>20</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>30 m.</td></tr>
+
+<tr><td align='left'>Sweet corn</td>
+<td align='right'>5</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>8 m.</td></tr>
+
+<tr><td align='left'>Asparagus, Tomatoes, Peas</td>
+<td align='right'>15</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Macaroni, Potatoes, Spinach, Squash,&nbsp;&nbsp;&nbsp;&nbsp;<br /> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Celery, Cauliflower, Greens</td>
+<td align='right' valign='bottom'>20</td>
+<td align='left' valign='bottom'>&nbsp;to&nbsp;</td>
+<td align='right' valign='bottom'>30 m.</td></tr>
+
+<tr><td align='left'>Cabbage, Beets, young</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>45 m.</td></tr>
+
+<tr><td align='left'>Parsnips, Turnips</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>45 m.</td></tr>
+
+<tr><td align='left'>Carrots, Onions, Salsify</td>
+<td align='right'>30</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>60 m.</td></tr>
+
+<tr><td align='left'>Beans, String and Shelled</td>
+<td align='right'>1</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>2 hrs.</td></tr>
+
+<tr><td align='left'>Puddings, 1 quart, steamed</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>3 hrs.</td></tr>
+
+<tr><td align='left'>Puddings, small</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 hr.</td></tr>
+
+<tr><td align='center' colspan='4'><span class="u"><b>Frying</b></span></td></tr>
+
+<tr><td align='left'>Croquettes, Fish Balls</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>1 m.</td></tr>
+
+<tr><td align='left'>Doughnuts, Fritters</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>5 m.</td></tr>
+
+<tr><td align='left'>Bacon, Small Fish, Potatoes</td>
+<td align='right'>2</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>5 m.</td></tr>
+
+<tr><td align='left'>Breaded Chops and Fish</td>
+<td align='right'>5</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>8 m.</td></tr>
+
+<tr><td align='center' colspan='4'><span class="u"><b>Broiling</b></span></td></tr>
+
+<tr><td align='left'>Steak, one inch thick</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>4 m.</td></tr>
+
+<tr><td align='left'>Steak, one and a half inch thick</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>6 m.</td></tr>
+
+<tr><td align='left'>Small, thin fish</td>
+<td align='right'>5</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>8 m.</td></tr>
+
+<tr><td align='left'>Thick fish</td>
+<td align='right'>12</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>15 m.</td></tr>
+
+<tr><td align='left'>Chops broiled in paper</td>
+<td align='right'>8</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>10 m.</td></tr>
+
+<tr><td align='left'>Chickens</td>
+<td align='left'>&nbsp;</td>
+<td align='left'>&nbsp;</td>
+<td align='right'>20 m.</td></tr>
+
+<tr><td align='left'>Liver, Tripe, Bacon</td>
+<td align='right'>3</td>
+<td align='left'>&nbsp;to&nbsp;</td>
+<td align='right'>8 m.</td></tr>
+</table>
+</div>
+
+
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span></p>
+<h2>HELPFUL CULINARY HINTS</h2>
+
+
+<div class='unindent'><span class="u"><b>On Methods of Cooking</b></span></div>
+
+<p>Water <i>boiling</i> slowly has the same temperature as when boiling rapidly, and will do
+just the same amount of work; there is, therefore, no object in wasting fuel to keep
+water boiling violently.</p>
+
+<p><i>Stewing</i> is the most economical method of cooking the cheaper and tougher cuts of
+meats, fowl, etc. This method consists in cooking the food a long time in sufficient
+water to cover it&mdash;at a temperature slightly below the boiling point.</p>
+
+<p><i>Braising.</i> In this method of cooking, drippings or fat salt pork are melted or tried
+out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein.
+The article being cooked is placed on this bed of vegetables, moisture is added and the
+meat cooked until tender at a low temperature. The last half hour of cooking the
+cover is removed, so that the meat may brown richly.</p>
+
+<p>In <i>broiling</i> and <i>grilling</i>, the object is first to sear the surface over as quickly as
+possible, to retain the rich juices, then turn constantly until the food is richly browned.
+<i>Pan-broiling</i> is cooking the article in a greased, hissing-hot, cast-iron skillet, turning
+often and drawing off the fat as it dries out.</p>
+
+<p><i>Saut&eacute;ing</i> is practically the same as pan-broiling, except that the fat is allowed to
+remain in the skillet. The article is cooked in a small amount of fat, browning the
+food on one side and then turning and browning on the other side.</p>
+
+<p><i>Frying.</i> While this term is sometimes used in the sense of saut&eacute;ing it usually consists
+of cooking by means of immersion in deep, hot fat. When frying meats or fish it
+is best to keep them in a warm room a short time before cooking, then wipe dry as
+possible. As soon as the food has finished frying, it should be carefully removed from
+the fat and drained on brown paper.</p>
+
+
+<div class='unindent'><span class="u"><b>Egging and Crumbing Food</b></span></div>
+
+<p>Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft
+stale bread broken in pieces and gently rubbed through croquette basket; the eggs
+should be broken into a shallow plate and slightly beaten with a fork to mix the white
+thoroughly. Dilute the eggs in the proportion of two tablespoons cold milk or water
+to every egg. The crumbs should be dusted on the board; the food to be fried should
+be lightly crumbed all over, then dipped into egg so as to cover the article entirely, then
+rolled again in bread crumbs. Sometimes, as in cooking fish, flour is used for the first
+coating in place of the crumbs, the article being then dipped into the egg mixture, then
+with crumbs and then fried.</p>
+
+
+<div class='unindent'><span class="u"><b>Larding</b></span></div>
+
+<p>Consists of introducing small strips of fat, salt pork or bacon through uncooked meat.
+To lard, introduce one end of the lardoon (the small strip of fat) into a larding needle
+and with the pointed end take up a stitch one-half inch deep and one-half inch wide.
+Draw the needle through carefully so that the ends of the lardoon may project evenly
+over the surface of the meat. Oftentimes, however, thin slices of fat, salt pork or
+bacon are placed over the meat as a substitute for larding, although it does not give
+quite the same delicious flavor or look so attractive.</p>
+
+
+<div class='unindent'><span class="u"><b>Marinating</b></span></div>
+
+<p>Consists of adding a pickle, composed of vinegar and oil, to the ingredients of some
+combination used in salad making.</p>
+
+
+<div class='unindent'><span class="u"><b>Cleaning Cooking Utensils</b></span></div>
+
+<p>For washing dishes and cleaning pots and pans use a solution made by dissolving
+a teaspoonful or so of Gold Dust Washing Powder in a dish-pan full of water. If the
+cooking utensils have become charred or stained in cooking, sprinkle some Polly
+Prim Cleaner on a damp cloth and rub utensil thoroughly. After scouring, rinse
+the article well in hot water, and wipe dry. Use Polly Prim Cleaner also, for
+cleaning cutlery and for keeping the refrigerator clean and sweet.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p>
+
+
+<div class='center'> <table class="january" summary="january">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem3'>
+Hail! hail! the New Year, ring the bells<br />
+Till music echoes o'er the dells,<br />
+Play merry tunes, sing merry songs,<br />
+For joy to this New Year belongs.<br />
+<span style="margin-left: 10em;">&mdash;Raymond.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p>
+
+<div class='unindent'>EDITOR'S NOTE:</div>
+
+<p><i>This menu&mdash;the first of the year&mdash;has been prepared rather more elaborately than
+the customary Sunday menus, with the thought that it might serve also as suggestion
+for a New Year's Dinner.</i></p>
+
+<div class="sidenote"><i>January</i><br />
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oysters on the Half Shell</span><br />
+<br />
+<span class="smcap">Mangoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Salted Nuts</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Olives</span><br />
+<br />
+<span class="smcap">Consomm&eacute; Duchess&mdash;Imperial Sticks</span><br />
+<br />
+<span class="smcap">Crab Meat in Timbale Cases</span><br />
+<br />
+<span class="smcap">"Green" Goose Roasted&mdash;Potato and Nut Stuffing</span><br />
+<br />
+<span class="smcap">Chantilly Apple Sauce</span><br />
+<br />
+<span class="smcap">Onions au Gratin</span><br />
+<br />
+<span class="smcap">Endive, Celery and Green Pepper Salad</span><br />
+<br />
+<span class="smcap">Vanilla Ice Cream&mdash;Chocolate Sauce</span><br />
+<br />
+<span class="smcap">Cocoanut Cubes&mdash;Chocolate Nut Cake</span><br />
+<br />
+<span class="smcap">Fruit</span> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;     <span class="smcap">Raisins</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Nuts</span><br />
+<br />
+<span class="smcap">Roquefort Cheese&mdash;Water Biscuit</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>OYSTERS ON THE HALF SHELL</div>
+
+<div class='ingredients'>
+3 dozen oysters.<br />
+2 lemons cut in quarters.<br />
+Salt, pepper, Tobasco, horseradish and Tomato catsup.<br />
+</div>
+
+<p><span class="smcap">Process</span>: If possible, have the little Blue Points. Open, loosen,
+and leave them on the lower shell. Fill soup plates with shaved ice
+and arrange shell on ice having the small end of shells point toward
+center of the plate. Wash lemons, cut in quarters, remove seeds
+and serve one-quarter in center of each plate. Garnish with sprays
+of parsley arranged between the shells. Pass remaining ingredients
+on a small silver tray, or a cocktail dressing may be made and served
+in a small glass dish and passed to each guest.<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span></p>
+
+
+<div class='recipe'><span class="u">CONSOMM&Eacute; DUCHESS</span></div>
+
+<p>Consomm&eacute; served with a meringue, prepared as follows: Beat
+the whites of eggs very stiff and drop by heaping tablespoonsful into
+milk heated to the scalding point in a shallow vessel (a dripping pan
+is the best), using care that milk does not scorch. Turn each spoonful,
+allowing it to cook, until it sets. Place one of these individual
+meringues on the top of each service of consomm&eacute;, and sprinkle with
+finely chopped parsley. Serve with Imperial Sticks.</p>
+
+
+<div class='recipe'>IMPERIAL STICKS</div>
+
+<p>Cut stale bread in one-third inch slices, remove the crusts.
+Spread thinly with butter. Cut slices in one-third inch strips, put
+on a tin sheet and bake until a delicate brown in a hot oven. Pile
+"log cabin" fashion on a plate covered with a doily, or serve two
+sticks on plate by the side of cup in which soup is served.</p>
+
+
+<div class='recipe'>CRAB MEAT IN TIMBALE CASES</div>
+
+<div class='ingredients'>
+8 Timbale cases.<br />
+2 cups crab meat.<br />
+3 tablespoons butter.<br />
+3 tablespoons flour.<br />
+Yolks 2 eggs.<br />
+1 tablespoon onion finely chopped.<br />
+Salt, pepper, paprika.<br />
+Few grains each cayenne, mustard and nutmeg.<br />
+2 cups hot thin cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a sauce pan, add onion and cook five
+minutes without browning, stirring constantly. Add flour and
+stir until well blended. Add hot cream gradually, continue stirring,
+add seasoning to taste. Remove from range and add egg yolks
+slightly beaten. Reheat crab meat in sauce (over hot water). Serve
+in Swedish Timbales.</p>
+
+
+<div class='recipe'>SWEDISH TIMBALES</div>
+
+<div class='ingredients'>
+1 cup flour.<br />
+&frac12; teaspoon salt.<br />
+1 teaspoon sugar.<br />
+1 egg.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup milk.<br />
+1 tablespoon olive oil.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and sugar, add milk slowly,
+stirring constantly, add well beaten egg and olive oil. Mixture
+should be very smooth, strain and let stand over night. Heat a<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span>
+timbale iron in hot Cottolene, drain and dip iron into batter, (having
+batter in a small pitcher), place in hot Cottolene and fry until crisp
+and delicately browned. Remove from iron and invert on brown
+paper. These dainty cases are for all kinds of creamed mixtures.
+They are used instead of patty shells or croustades.</p>
+
+
+<div class='recipe'>ROAST GOOSE</div>
+
+<div class='recipe2'>PREPARING THE GOOSE FOR THE OVEN</div>
+
+<p>Singe, and remove all pin feathers. Before drawing the bird
+give it a thorough scrubbing with a brush, in a warm Fairy soap
+solution. This is very necessary for it cleans off all dirt that becomes
+mixed with the oily secretions, and opens and cleanses the pores that
+the oil may be more readily extracted. Draw and remove everything
+that can be taken out, then rinse thoroughly and wipe inside
+and out, with a clean crash towel; sprinkle the inside lightly with
+salt, pepper, and powdered sage. (The latter may be omitted.)</p>
+
+<p>Stuff with the following mixture and truss as turkey.</p>
+
+
+<div class='recipe'>POTATO AND NUT STUFFING</div>
+
+<div class='center'>(<span class="smcap">For Roast Goose or Duck</span>)</div>
+
+<div class='ingredients'>
+4 cups hot mashed potatoes.<br />
+2&frac12; tablespoons finely chopped onion or chives.<br />
+1 cup English Walnut meats chopped moderately.<br />
+&frac12; teaspoon paprika.<br />
+1&frac14; teaspoon salt.<br />
+&frac12; cup cream.<br />
+2 tablespoons butter.<br />
+Yolks of 2 eggs.<br />
+1 teaspoon sweet herbs if the flavor is desired.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the ingredients in the order given and fill the
+body of the goose.</p>
+
+
+<div class='recipe'>ROASTING THE BIRD</div>
+
+<p>After trussing, place the goose on a rack in a dripping pan,
+sprinkle with salt, cover the breast with thin slices of fat salt pork,
+and place in the oven. Cook three-quarters of an hour, basting
+often with the fat in the pan. Then remove pan from oven and
+drain off all the fat. Remove the slices of pork and sprinkle again
+with salt and dredge with flour and return to oven. When the flour
+is delicately browned, add one cup of boiling water and baste often;<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span>
+add more water when necessary. Sprinkle lightly with salt and
+again dredge with flour. Cook until tender, from one and one-half
+to three hours, according to the age of the bird. If you have a very
+young goose it is infinitely better to steam or braise it until tender,
+then dredge it with salt and flour and brown it richly in the oven.
+Serve on a bed of cress, garnish with Baked Snow or Jonathan
+apples.</p>
+
+
+<div class='recipe'>CHANTILLY APPLE SAUCE (WITH HORSERADISH)</div>
+
+<p>Pare, core and cut in quarters, five medium-sized Greenings.
+Cook with very little water; when quite dry, rub through a fine
+pur&eacute;e strainer. To the pulp add one-half cup granulated sugar,
+five tablespoons grated horseradish, then fold in an equal quantity
+of whipped cream. Serve at once with roast goose, ducks or goslings.</p>
+
+
+<div class='recipe'>ONIONS AU GRATIN</div>
+
+<p>Cook one quart of uniform-sized, silver-skinned onions in boiling
+salted water. When quite tender, drain and turn into a baking
+dish; cover with Cream Sauce (see <a href="#Page_151">Page 151</a>), sprinkle the top with
+fine buttered cracker crumbs and finish cooking. Brown crumbs
+delicately.</p>
+
+
+<div class='recipe'>ENDIVE, CELERY AND GREEN PEPPER SALAD</div>
+
+<p>Select crisp, well-bleached heads of endive, separate the leaves,
+keeping the green leaves separate from the bleached; wash and dry.
+Dispose the leaves on individual plates of ample size. Arrange the
+green leaves first, then the bleached leaves until a nest has been
+formed; fill the centers with the hearts of celery cut in one-half inch
+pieces. Cut a slice from the stem end of crisp red and green peppers,
+remove the seeds and veins and cut in the thinnest shreds possible,
+using the shears. Strew these shreds over each portion and, just
+before serving, marinate each with French Dressing.</p>
+
+
+<div class='recipe'>VANILLA ICE CREAM</div>
+
+<div class='ingredients'>
+&frac34; cup sugar.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup water.<br />
+1 quart cream.<br />
+1&frac12; tablespoons vanilla.<br />
+<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span></div>
+
+<p><span class="smcap">Process</span>: Make a syrup by boiling sugar and water three minutes.
+Cool slightly and add to cream, add vanilla and freeze in the usual
+way. Pack in a brick-shape mold. Bury in salt and ice, let stand
+several hours. Remove from mold to serving platter and pour
+around each portion Hot Chocolate Sauce.</p>
+
+
+<div class='recipe'>HOT CHOCOLATE SAUCE</div>
+
+<p>Melt two squares chocolate in a sauce-pan, add one cup sugar,
+one tablespoon butter and two-thirds cup boiling water. Simmer
+fifteen minutes. Cool slightly and add three-fourths teaspoon
+vanilla.</p>
+
+
+<div class='recipe'>COCOANUT CUBES</div>
+
+<p>Use recipe for Bride's Cake (see recipe on <a href="#Page_175">Page 175</a>). Bake in a
+sheet. When cool cut in two-inch cubes and cover each cube with
+Boiled Frosting; sprinkle thickly with fresh grated cocoanut.</p>
+
+
+<div class='recipe'>CHOCOLATE NUT CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 cups sugar.<br />
+4 eggs.<br />
+1 cup milk.<br />
+2<small><sup>1</sup>/<sub>3</sub></small> cups flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+2 squares chocolate melted.<br />
+&frac34; cup English walnut meats broken in pieces.<br />
+&frac12; teaspoon vanilla.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add gradually one cup sugar, stirring
+constantly. Beat egg yolks thick and light, add gradually remaining
+cup of sugar; combine mixtures. Add melted chocolate. Mix
+and sift flour, baking powder and salt; add to first mixture alternately
+with milk. Add nut meats and vanilla, then cut and fold in the
+whites of eggs beaten stiff. Turn into a well-greased tube pan and
+bake forty-five minutes in a moderate oven. Cool and spread with
+boiled frosting.<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span></p>
+
+<hr style="width: 65%;" /><div class="sidenote"><i>January</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute; with Egg Balls</span><br />
+<br />
+<span class="smcap">Celery</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Olives</span><br />
+<br />
+<span class="smcap">Breaded Sea Bass&mdash;Sauce Tartare</span><br />
+<br />
+<span class="smcap">Norwegian Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Stewed Tomatoes</span><br />
+<br />
+<span class="smcap">Cabbage Relish</span><br />
+<br />
+<span class="smcap">Lemon Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CONSOMM&Eacute; WITH EGG BALLS</div>
+
+<p>To six cups of hot Consomm&eacute; add egg balls, serving three or
+four in each portion.</p>
+
+
+<div class='recipe'>EGG BALLS</div>
+
+<div class='ingredients'>
+1 hard cooked egg.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+Few grains pepper.<br />
+Few drops onion juice.<br />
+1 teaspoon thick cream.<br />
+&frac14; teaspoon finely chopped parsley.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mash yolk, rub through a sieve, add finely chopped
+white, seasonings, parsley and cream. Moisten with some of the
+yolk of a raw egg until of the consistency to handle. Shape with the
+hands in tiny balls and poach two minutes in boiling water or a
+little consomm&eacute;. Remove with skimmer. Serve at once.</p>
+
+
+<div class='recipe'>BREADED SEA BASS</div>
+
+<p>Remove the skin from a sea bass, bone and cut fillets in pieces
+for serving. Rub over with the cut side of a lemon, sprinkle with
+salt, pepper, dredge with flour. Dip in egg (diluted with two
+tablespoons cold water) then in fine cracker crumbs; repeat. Place
+in croquette basket and fry in deep, hot Cottolene. Drain, arrange
+on hot serving platter. Garnish with Norwegian Potatoes, parsley
+and slices of lemon. Serve Sauce Tartare in a sauce boat.</p>
+
+<p>(For recipe for Sauce Tartare see <a href="#Page_84">page 84</a>.)<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span></p>
+
+
+<div class='recipe'>NORWEGIAN POTATOES</div>
+
+<p>Wash, scrub and pare six medium size potatoes. Cook in
+boiling salted water until tender. Drain, pass through ricer. Add
+six anchovies drained from the oil in bottle and cut in one-fourth
+inch pieces, one-half teaspoon finely chopped parsley, one-half
+teaspoon French mustard, salt if necessary, one-eighth teaspoon
+pepper, a few grains nutmeg, two tablespoons butter, and yolks two
+eggs slightly beaten. Beat thoroughly, place on range and cook
+slowly three minutes, stirring constantly. Remove from range,
+spread mixture on plate to cool, then mold like small eggs. Roll
+in crumbs, egg and crumbs. Arrange in croquette basket and fry
+a golden brown in deep, hot Cottolene.</p>
+
+
+<div class='recipe'>STEWED TOMATOES</div>
+
+<p>To one can of hot tomatoes add two-thirds cup toasted bread
+crumbs. Season with salt, few drops Tobasco sauce, two tablespoons
+sugar, and one-fourth cup butter. Heat to boiling point and
+turn into hot serving dish.</p>
+
+
+<div class='recipe'>CABBAGE RELISH</div>
+
+<p>Chop crisp, white cabbage very fine (there should be two cups).
+Chop one green pepper and one medium-sized Bermuda onion the
+same. Mix well and season with one teaspoon salt, one-eighth
+teaspoon black pepper, one teaspoon celery seed and three tablespoons
+sugar. Dilute one-fourth cup vinegar with two tablespoons
+cold water; add to relish. Chill and serve in crisp lettuce leaves.</p>
+
+
+<div class='recipe'>LEMON PIE</div>
+
+<div class='ingredients'>
+&frac34; cup sugar.<br />
+1 cup boiling water.<br />
+2 tablespoons cornstarch.<br />
+2 tablespoons flour.<br />
+2 egg yolks slightly beaten.<br />
+4 tablespoons lemon juice.<br />
+Grated rind one lemon.<br />
+1 teaspoon butter.<br />
+Few grains salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix sugar, cornstarch, flour and salt, add boiling
+water gradually, stirring constantly. Cook over hot water until
+mixture thickens; continue stirring. Add lemon juice, rind, butter,<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span>
+and egg yolks. Line a pie pan with Rich Paste, wet edges, and lay
+around a rim of pastry one inch wide; flute edge. Cool mixture
+and turn in lined pan. Bake in a moderate oven until crust is well
+browned. Remove from oven, cool slightly, spread with meringue,
+return to oven to bake and brown meringue.</p>
+
+
+<div class='recipe'>MERINGUE</div>
+
+<div class='ingredients'>
+Whites 2 eggs.<br />
+2 tablespoons powdered sugar.<br />
+&frac14; teaspoon lemon or orange extract.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Beat whites until stiff and dry; add sugar by the teaspoonful;
+continue beating. Add flavoring, drop by drop. Spread
+unevenly over pie and bake fifteen minutes in a slow oven; brown
+the last five minutes of baking.</p>
+
+
+<div class='recipe'>CAF&Eacute; NOIR (AFTER-DINNER COFFEE)</div>
+
+<p>To prepare after-dinner coffee, use twice the quantity of coffee
+or half the quantity of water, given in recipe for Boiled Coffee (see
+<a href="#Page_30">Page 30</a>). This coffee may be prepared in the Percolator, following
+the directions given in the foregoing. Milk or cream is not served
+with black coffee. Serve in hot after-dinner coffee cups, with or
+without cut loaf sugar.</p>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p>
+<div class="sidenote"><i>January</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Noodle Soup</span><br />
+<br />
+<span class="smcap">Boiled Beef&mdash;Horseradish Sauce</span><br />
+<br />
+<span class="smcap">Baked Potatoes</span><br />
+<br />
+<span class="smcap">Macaroni with Tomato Sauce</span><br />
+<br />
+<span class="smcap">Chiffonade Salad</span><br />
+<br />
+<span class="smcap">Steamed Cottage Pudding</span><br />
+<br />
+<span class="smcap">Banana Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Tea</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>NOODLE SOUP</div>
+
+<div class='ingredients'>
+2 quarts Chicken Consomm&eacute;.<br />
+1 teaspoon finely chopped parsley.<br />
+1 recipe noodles cut very fine (see below).<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook fowl same as for Boiled Fowl (do not tie in
+cheese cloth). Drain fowl from stock, and strain. When cold,
+remove fat, and clear. Reheat, add noodles, and simmer twenty
+minutes. Sprinkle with parsley and serve very hot.</p>
+
+
+<div class='recipe'>NOODLES</div>
+
+<div class='ingredients'>
+1 egg.<br />
+&frac12; teaspoon salt.<br />
+Flour.<br />
+Few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Beat egg slightly, add seasonings, add flour enough to
+make a stiff dough. Knead on a floured board until smooth and
+elastic. Roll out on a sheet as thin as paper, cover and let stand
+for half an hour. Roll loosely and cut the desired width, either in
+threads or ribbons, unroll and scatter over board; let lay half an
+hour. Cook in boiling, salted water fifteen minutes, drain and add
+to soup. Noodles may be cooked in Consomm&eacute; twenty minutes but
+the soup will not be as clear as when noodles are cooked previously.<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span></p>
+
+
+<div class='recipe'>BOILED BEEF</div>
+
+<p>Have five pounds of beef, cut from the face of the rump. Wipe
+meat, sprinkle with salt, pepper, and dredge with flour. Brown
+richly in an iron skillet in some of its own fat tried out, turning
+often. Remove to kettle and cover with boiling water. Add one
+tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf,
+one carrot sliced, one turnip sliced, and one-half onion sliced. Add
+two sprays each of parsley and thyme and one of marjoram. Cover
+and heat to boiling point. Skim when necessary. Reduce heat and
+simmer until meat is tender (four or five hours). Remove to serving
+platter. Strain stock and use for soup or sauces. Serve meat with
+hot Horseradish Sauce. (For recipe see <a href="#Page_51">page 51</a>.)</p>
+
+
+<div class='recipe'>MACARONI WITH TOMATO SAUCE</div>
+
+<p>Cook one cup macaroni, broken in inch pieces, in boiling salted
+water twenty minutes. Drain, and pour over cold water to
+separate pieces. Mix with one and one-half cups Tomato Sauce.
+Add one-half cup grated cheese. Turn into a buttered baking dish,
+cover with buttered crumbs, bake twenty minutes in a hot oven.</p>
+
+
+<div class='recipe'>TOMATO SAUCE</div>
+
+<div class='ingredients'>
+1 half can tomatoes.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon soda.<br />
+1 teaspoon sugar.<br />
+6 peppercorns.<br />
+2 cloves.<br />
+Slice onion.<br />
+Bit of bay leaf.<br />
+&frac12; teaspoon salt.<br />
+Few grains cayenne.<br />
+4 tablespoons butter.<br />
+3 tablespoons flour.<br />
+1 cup Brown Stock.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Heat tomatoes to boiling point; add soda and the
+seven ingredients following. Cook twenty minutes. Rub through a
+pur&eacute;e strainer, add stock. Brown butter in a sauce-pan, add flour
+and continue browning, stirring constantly. Add hot tomato
+mixture slowly, mix well, and pour over Macaroni.</p>
+
+
+<div class='recipe'>CHIFFONADE SALAD</div>
+
+<p>Cut the hearts of celery in one-inch pieces, cut pieces in straws
+to fill one cup. Remove the pulp from grape fruit, leaving each<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span>
+half-section in its original shape. There should be one cup. Peel
+and chill four medium-sized tomatoes (Southern or hot-house at this
+season), cut in slices. Cut the bleached leaves of Chicory in pieces
+for serving, arrange in nests on serving dish, and arrange other
+ingredients in separate mounds in the nests. Marinate with French
+Dressing, and garnish each with chopped parsley, green and red
+sweet peppers cut in thread-like strips, and sprays of pepper-grass
+or parsley. Pass Mayonnaise Dressing.</p>
+
+
+<div class='recipe'>STEAMED COTTAGE PUDDING</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+1 cup sugar.<br />
+2 eggs.<br />
+1 cup milk.<br />
+2 cups flour.<br />
+3 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly,
+add yolks of eggs beaten very light. Mix and sift flour,
+baking powder and salt, add to first mixture alternately with milk;
+cut and fold in the stiffly beaten whites of eggs. Turn in a well-buttered
+tube mold, and steam one and one-half hours. Serve
+with Vanilla, Strawberry, or Banana Sauce.</p>
+
+
+<div class='recipe'>BANANA SAUCE</div>
+
+<div class='ingredients'>
+1 cup water.<br />
+&frac12; cup sugar.<br />
+Pulp 3 bananas.<br />
+3 tablespoons lemon juice.<br />
+2 eggs well beaten.<br />
+Few grains salt.<br />
+Few gratings lemon rind.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Make a syrup by boiling water and sugar ten minutes.
+Rub bananas through a sieve, add remaining ingredients and beat
+until well blended and light. Pour on hot syrup slowly, beating
+constantly. Serve hot. Pulp of peaches or apricots may be used
+in place of bananas.</p>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span></p>
+<div class="sidenote"><i>January</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Corn Chowder</span><br />
+<br />
+<span class="smcap">Crisp Soda Crackers</span><br />
+<br />
+<span class="smcap">Ox Joints en Casserole</span><br />
+<br />
+<span class="smcap">Boiled Rice</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Parsnips Saut&eacute;d in Butter</span><br />
+<br />
+<span class="smcap">Cheese and Pimento Salad</span><br />
+<br />
+<span class="smcap">Ambrosia</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Anise Wafers</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CORN CHOWDER</div>
+
+<div class='ingredients'>
+2 cups cooked corn cut from cob, or<br />
+1 can of corn.<br />
+1 cup salt pork cubes.<br />
+1 cup potatoes cut in cubes.<br />
+&frac12; onion sliced.<br />
+3 cups water.<br />
+2 cups scalded milk.<br />
+1 tablespoon butter.<br />
+1 tablespoon flour.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup cracker crumbs.<br />
+Salt, Pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cut salt pork in one-fourth inch cubes and try out in
+a frying pan; add onion, and cook until yellow. Pare and cut
+potatoes in one-half inch cubes, parboil five minutes. Add to onion,
+with corn and water; cover and cook twenty minutes or until potatoes
+are soft. Melt butter in a sauce-pan, add flour, stir to a smooth
+paste, pour some of the milk on slowly, stirring constantly. Combine
+mixtures; add crumbs and seasonings. Serve for dinner in
+cups or in small "nappies."</p>
+
+
+<div class='recipe'>OX JOINTS EN CASSEROLE</div>
+
+<p>Separate ox-tails at joints, parboil five minutes; then rinse thoroughly.
+Sprinkle with salt, pepper, and dredge with flour. Melt
+one-fourth cup butter in frying pan, add three slices onion and<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span>
+joints, saut&eacute; until joints are well browned. Remove joints and
+onion; to fat add one-fourth cup flour, brown slightly, stirring constantly.
+Add slowly two cups of Brown Stock, or water and a
+large can of tomatoes. Add one-half tablespoon salt and one-fourth
+teaspoon pepper. Turn into an earthen casserole, or Dutch oven,
+cover, place in oven and simmer slowly three to four hours. Add
+more moisture if necessary. Remove joints, strain liquor, return
+joints to liquor, add one cup each carrot and turnip cut in straws
+and parboiled in boiling, salted water ten minutes, and set in oven
+to complete cooking. Serve in Casserole or in a deep platter surrounded
+with a border of boiled rice.</p>
+
+
+<div class='recipe'>BOILED RICE</div>
+
+<p>Wash one cup of rice, drain and add slowly to three quarts
+boiling salted water so as not to stop water boiling. Boil rapidly
+until rice is tender (twenty to twenty-five minutes). Drain in a
+sieve, pour over cold water to separate kernels. Turn into double
+boiler, and cover with a crash towel; keep hot over hot water.</p>
+
+
+<div class='recipe'>PARSNIPS SAUT&Eacute;D IN BUTTER</div>
+
+<p>Wash parsnips, cover with boiling water, add salt to season.
+Cook until tender&mdash;thirty-five to fifty minutes. Drain and cover
+quickly with cold water; rub off skins with the hands. Cut in one-fourth
+inch slices, sprinkle with salt, pepper; dip in flour and saut&eacute;
+a golden brown in hot butter. Brown on one side, then turn and
+brown on the other.</p>
+
+
+<div class='recipe'>CHEESE AND PIMENTO SALAD</div>
+
+<p>Mix two cream cheeses with one-half cup finely chopped pimentos.
+(Drain pimentos from liquor in can, and dry them on crash
+towel.) Add one tablespoon finely chopped chives or onion, one-half
+teaspoon finely chopped parsley, season with salt and cayenne.
+Moisten with thick cream, and pack solidly in prepared green pepper-cups.
+Set aside in a cold place for several hours. With a sharp
+knife cut in thin slices crosswise. Arrange two slices on crisp
+lettuce leaves; serve with French Dressing.<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span></p>
+
+
+<div class='recipe'>AMBROSIA</div>
+
+<div class='ingredients'>
+6 sweet Florida oranges.<br />
+1 cocoanut grated.<br />
+4 plantains (red bananas).<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup fine table Sherry wine.<br />
+&frac14; cup lemon juice.<br />
+Bar sugar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Peel the oranges, separate the sections, remove the
+tough membrane and seeds. Dispose a layer of orange pulp in bottom
+of shallow, glass, serving-dish, sprinkle with wine and lemon
+juice and sugar, strew with cocoanut and a layer of thinly sliced
+banana. Repeat until all ingredients are used, having a thick layer
+of cocoanut on top. The fruit should be piled in cone shape. Chill
+and serve with dainty cakes, macaroons, Anise wafers, etc.</p>
+
+
+<div class='recipe'>ANISE SEED WAFERS</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup granulated sugar.<br />
+3 eggs.<br />
+2 cups flour.<br />
+3 teaspoons anise seed.<br />
+&frac14; teaspoon nutmeg.<br />
+&frac12; teaspoon salt.<br />
+Flour.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, add egg yolks,
+one at a time, beating constantly. Beat whites of eggs stiff, add to
+first mixture alternately with flour mixed and sifted with anise seed,
+nutmeg and salt. Add just enough extra flour to dough to roll
+very thin. Shape with small, fluted cutter, and bake in a quick oven.</p>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p>
+<div class="sidenote"><i>January</i><br />
+<i>Fifth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oysters on the Half Shell</span><br />
+<br />
+<span class="smcap">Consomm&eacute; with Rice Balls</span><br />
+<br />
+<span class="smcap">Braised Beef Tongue&mdash;Savory Sauce</span><br />
+<br />
+<span class="smcap">Baked Potatoes</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Bermuda Onions, Butter Sauce</span><br />
+<br />
+<span class="smcap">Creamed Celery</span><br />
+<br />
+<span class="smcap">Florida Salad</span><br />
+<br />
+<span class="smcap">Yankee Plum Pudding&mdash;Vanilla Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>OYSTERS ON THE HALF SHELL</div>
+
+<p>(For recipe see <a href="#Page_14">Page 14</a>.) Serve small cress or cucumber sandwiches
+with this course.</p>
+
+
+<div class='recipe'>CONSOMM&Eacute; WITH RICE BALLS</div>
+
+<p>To six cups of hot Consomm&eacute;, (for recipe see <a href="#Page_149">Page 149</a>), add
+Rice Balls.</p>
+
+
+<div class='recipe'>RICE BALLS</div>
+
+<div class='ingredients'>
+1 cup cold, cooked rice.<br />
+2 tablespoons flour.<br />
+1 teaspoon grated onion.<br />
+1 teaspoon finely chopped parsley.<br />
+1 egg slightly beaten.<br />
+Salt, pepper, cayenne.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Warm rice slightly and rub through a sieve, add flour,
+seasonings, and bind together with egg. Measure mixture by the
+teaspoonful. Roll in small balls. Poach until firm on outside in
+boiling salted water. Remove with skimmer and drop into clear, hot
+soup.<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span></p>
+
+
+<div class='recipe'>BRAISED BEEF TONGUE</div>
+
+<p>Order a fresh tongue. Wash and put tongue in a kettle, cover
+with boiling water; cook slowly two to three hours. Remove tongue
+from water, peel off skin, and trim off roots. Place in Dutch oven or
+deep earthen dish, and surround with one-half cup each carrot,
+turnip, celery and onion, cut in half-inch dice, one green pepper
+(seeds and veins removed) cut in shreds, and two sprays parsley.
+Pour over one quart of Brown Sauce seasoned with one-half tablespoon
+Worcestershire sauce. (Stock in which tongue was cooked may
+be used for making sauce.) Cover closely and simmer slowly (do
+not allow sauce to boil) two hours or until tongue is tender. Serve
+on hot platter. Surround with sauce.</p>
+
+
+<div class='recipe'>BAKED POTATOES</div>
+
+<p>(For recipe see <a href="#Page_140">Page 140</a>.)</p>
+
+
+<div class='recipe'>BERMUDA ONIONS WITH BUTTER SAUCE</div>
+
+<p>Peel the desired number of Bermuda onions. Cover with
+boiling water. Heat to boiling point, boil five minutes, drain; repeat.
+Then cover with boiling salted water, and cook until tender (from
+forty-five minutes to one hour). Drain well. Dot over with bits
+of butter, finely chopped parsley, and pepper. Serve hot.</p>
+
+
+<div class='recipe'>CREAMED CELERY</div>
+
+<p>Wash, scrape and cut celery in one-half inch pieces. Cook in
+boiling salted water until tender; drain. (There should be two
+cups.) Cut a slice from the stem end of one green or red pepper,
+remove the seeds and veins. Parboil pepper eight minutes; drain and
+chop half the pepper fine. Add to celery, and reheat in one cup of
+White Sauce.</p>
+
+
+<div class='recipe'>FLORIDA SALAD</div>
+
+<p>Remove the peel from six large Florida Navel oranges. Separate
+the sections, and peel off the membrane, keeping the pulp in its
+original shape. Cut each section crosswise once. Dispose the
+orange cubes equally in nests of lettuce-heart leaves. Arrange the<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span>
+halves of English walnuts over these and marinate with French
+Dressing, using lemon and orange juice, also some of the fine orange
+pulp, in place of vinegar. Sprinkle with paprika.</p>
+
+
+<div class='recipe'>YANKEE PLUM PUDDING</div>
+
+<div class='ingredients'>
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup N. O. molasses.<br />
+3 cups flour.<br />
+1&frac12; teaspoons soda.<br />
+1 teaspoon cinnamon.<br />
+&frac12; teaspoon cloves.<br />
+&frac12; teaspoon nutmeg.<br />
+&frac12; teaspoon salt.<br />
+1 cup sweet milk.<br />
+1 cup seeded shredded raisins.<br />
+1 cup English Walnut meats broken in pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add molasses; mix and sift flour,
+soda, spices and salt; add alternately with milk, reserving enough
+flour to dredge raisins and nut meats; mix well and turn in buttered
+molds. Steam three hours. Serve with Brandy or Vanilla Sauce.
+(For recipe Vanilla Sauce see <a href="#Page_136">Page 136</a>.)</p>
+
+
+<div class='recipe'>BOILED COFFEE</div>
+
+<div class='ingredients'>
+1 cup medium ground coffee.<br />
+White 1 egg.<br />
+6 cups boiling water.<br />
+1 cup cold water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Scald a granite-ware coffeepot. Beat egg slightly
+and dilute with one-half cup cold water, add to coffee and mix thoroughly.
+Turn into coffeepot and add boiling water, stir well.
+Place on range; let boil five minutes. If not boiled sufficiently,
+coffee will not be clear; if boiled too long, the tannic acid will be extracted,
+causing serious gastric trouble. Stuff the spout of pot
+with soft paper to prevent the escape of aroma. Stir down, pour
+off one cup to clear the spout of grounds, return to pot. Add remaining
+half-cup cold water to complete the clearing process. Place
+pot on back of range for ten minutes, where coffee will not boil.
+Serve immediately. If coffee must be kept longer, drain from the
+grounds and keep just below boiling point.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p>
+<div class='center'> <table class="february" summary="february">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem4'>
+Variety's the very spice of life,<br />
+That gives it all its flavor.<br />
+<span style="margin-left: 10em;">&mdash;Cowper.</span><br /></div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p>
+
+<div class="sidenote"><i>February</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Grape-Fruit Cocktails</span><br />
+<br />
+<span class="smcap">Tomato Bouillon</span><br />
+<br />
+<span class="smcap">Lake Trout Baked in Paper Bag</span><br />
+<br />
+<span class="smcap">Sauce &agrave; l'Italienne</span><br />
+<br />
+<span class="smcap">French Fried Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Brussels Sprouts</span><br />
+<br />
+<span class="smcap">French Endive</span>&mdash;<span class="smcap">French Dressing</span><br />
+<br />
+<span class="smcap">Eggless Rice Pudding</span>&mdash;<span class="smcap">Hard Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>GRAPE-FRUIT COCKTAIL</div>
+
+<p>Select heavy grape-fruit (weight means more pulp than rind).
+Chill, cut in halves, and remove the sections of pulp, preserving the
+shape of sections if possible. Remove the skins from Malaga
+grapes, cut in halves lengthwise, remove seeds (there should be
+equal quantity of both grape-fruit pulp and prepared grapes).
+Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses,
+add a little juice, sprinkle each with a tablespoon bar sugar, and just
+before serving pour over each portion one tablespoon Sloe Gin or
+"Sweet" Sherry Wine.</p>
+
+
+<div class='recipe'>TOMATO BOUILLON</div>
+
+<p>To five cups of Standard Broth add one cup of thick tomato
+pur&eacute;e. Reheat and serve in bouillon cups.</p>
+
+
+<div class='recipe'>STANDARD BROTH</div>
+
+<div class='center'>(<span class="smcap">Beef, Veal, Lamb, Chicken or Game</span>)</div>
+
+<div class='ingredients'>
+4 pounds meat.<br />
+1 pound marrow bone.<br />
+2&frac12; quarts cold water.<br />
+&frac12; teaspoon peppercorns.<br />
+4 cloves.<br />
+1 spray marjoram.<br />
+2 sprays thyme.<br />
+2 sprays parsley.<br />
+&frac12; bay leaf.<br />
+&frac14; cup each diced carrot, onion, and celery.<br />
+&frac12; tablespoon salt.<br />
+<span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></div>
+
+<p><span class="smcap">Process</span>: Remove meat from bone and cut in inch cubes; brown
+richly one third of meat in some of the marrow taken from bone.
+Cover remainder of meat with cold water, let stand thirty minutes,
+then add browned meat and rinse the pan in which meat was browned
+with some of the water. Bring to boiling point and skim. Reduce
+heat and boil gently five hours; stock should be reduced to three
+pints. Add seasonings the last hour of cooking. Strain, cool,
+remove fat, and clear.</p>
+
+
+<div class='recipe'>LAKE TROUT BAKED IN PAPER BAG</div>
+
+<p>Clean a four-pound lake trout. Sprinkle inside with salt and
+pepper. Fill with stuffing (recipe <a href="#STUFFING_FOR_FISH">next page</a>); sew. Spread
+with soft butter, sprinkle with salt and pepper. Lay fish carefully
+in a well greased paper bag, add one-fourth cup white wine, one-half
+onion finely chopped, six fresh (or ten canned) mushrooms, cut
+in small pieces, and one-fourth cup water. Press air from bag,
+fold open end over three times, fold sides and corners close to
+fish, first moistening the bag on corners and edges; lay in a dripping-pan
+and place in a hot oven. When bag is browned evenly (not
+burned) reduce heat, and bake fish one hour. (Bag will brown in
+ten minutes.) Remove from bag to serving platter and pour contents
+of bag over fish. Serve with the following sauce:</p>
+
+
+<div class='recipe'>SAUCE &Agrave; L'ITALIENNE</div>
+
+<div class='ingredients'>
+2&frac12; tablespoons butter.<br />
+2 tablespoons finely chopped onion.<br />
+2 tablespoons finely chopped carrot.<br />
+2 tablespoons finely chopped lean uncooked ham.<br />
+&frac12; teaspoon peppercorns.<br />
+3 cloves.<br />
+2 sprays marjoram.<br />
+3 tablespoons flour.<br />
+1 cup Brown Stock.<br />
+1&frac14; cups white wine.<br />
+1 clove garlic.<br />
+2 teaspoons finely chopped parsley.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Brown butter in a sauce-pan, add onion, carrot, ham,
+peppercorns, cloves and marjoram, and cook five minutes. Add
+flour and stir until flour is well browned; add gradually stock and
+wine, strain, add garlic and simmer five minutes. Remove garlic
+and pour around Baked Lake Trout. Sprinkle with parsley.<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span></p>
+
+
+<div class='recipe'><a name="STUFFING_FOR_FISH" id="STUFFING_FOR_FISH"></a>STUFFING FOR FISH</div>
+
+<div class='ingredients'>
+1 cup cracker crumbs.<br />
+2 teaspoons finely chopped parsley.<br />
+1 tablespoon finely chopped pickles.<br />
+1 teaspoon salt.<br />
+1 teaspoon grated onion.<br />
+3 tablespoons butter.<br />
+&frac14; to &frac12; cup boiling water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in hot water; add remaining ingredients
+in the order given. Mix lightly with a fork.</p>
+
+
+<div class='recipe'>BRUSSELS SPROUTS</div>
+
+<p>Look over, remove wilted leaves from sprouts, cover with cold
+water, let soak one-half hour. Cook in boiling salted water until
+tender when pierced with a wooden skewer. Drain thoroughly,
+serve with melted butter, salt (if needed), and pepper, or reheat in
+thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.</p>
+
+
+<div class='recipe'>FRENCH ENDIVE</div>
+
+<p>Remove the imperfect outer stalks from the desired number of
+heads of French Endive. If heads are large, cut them in halves
+lengthwise; if small, separate the stalks. Wash, drain and chill.
+Serve with French Dressing (see <a href="#Page_83">Page 83</a>).</p>
+
+
+<div class='recipe'>EGGLESS RICE PUDDING</div>
+
+<div class='ingredients'>
+4 cups milk.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup rice.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup molasses.<br />
+&frac12; teaspoon cinnamon.<br />
+1 tablespoon butter.<br />
+&frac12; cup seeded raisins.<br />
+Salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash rice; mix ingredients in the order given and
+pour into a buttered baking dish; bake three hours in a slow oven,
+stirring three times during first hour of cooking to prevent rice
+from settling. When stirring the last time, add butter. Serve with
+Hard Sauce. (For recipe see <a href="#Page_161">Page 161</a>.)</p>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span></p>
+<div class="sidenote"><i>February</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Chicken Consomm&eacute; with Macaroni Rings and Pimentos</span><br />
+<br />
+<span class="smcap">Breast of Lamb Stuffed and Roasted</span><br />
+<br />
+<span class="smcap">Currant Jelly Sauce</span><br />
+<br />
+<span class="smcap">Sweet Potatoes, Southern Style</span><br />
+<br />
+<span class="smcap">Buttered String Beans</span><br />
+<br />
+<span class="smcap">Cabbage Salad</span><br />
+<br />
+<span class="smcap">Apple Cake with Lemon Sauce</span><br />
+<br />
+<span class="smcap">Boiled Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CHICKEN CONSOMM&Eacute; WITH MACARONI RINGS AND PIMENTOS</div>
+
+<div class='ingredients'>
+2 quarts Chicken Consomm&eacute;.<br />
+&frac12; cup cooked macaroni.<br />
+1 tablespoon pimentos.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook macaroni in boiling salted water until tender.
+Drain and pour over one cup cold water. With a sharp knife cut
+in thin rings. Drain pimentos from the liquor in can, dry on a
+crash towel. Cut in strips, then cut strips in small diamonds. Add
+both to Consomm&eacute;, heat to boiling point and serve in cups.</p>
+
+
+<div class='recipe'>BREAST OF LAMB STUFFED AND ROASTED</div>
+
+<p>Peel off the outer skin from a breast of lamb, remove bones,
+stuff, (see <a href="#Page_36">Page 36</a>), shape in a compact roll and sew. Spread with
+salt pork fat, sprinkle with salt, pepper and dredge with flour.
+Sear the surface over quickly in hot salt pork fat, then place in the
+oven. Let cook one hour and a half, basting often with fat in pan.
+Serve with French Fried Sweet Potatoes and Currant Jelly Sauce.
+Garnish meat with sprays of fresh mint.<span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p>
+
+
+<div class='recipe'>CURRANT JELLY SAUCE</div>
+
+<p>To Brown Sauce (for recipe see <a href="#Page_82">Page 82</a>) add one-half cup
+black or red currant jelly whipped with a fork, one teaspoon lemon
+juice and a few gratings of onion. Heat to boiling point, boil three
+minutes and serve in sauce boat. Onion may be omitted.</p>
+
+
+<div class='recipe'>STUFFING FOR LAMB</div>
+
+<div class='ingredients'>
+2 cups soft bread crumbs.<br />
+&frac14; cup butter.<br />
+&frac14; cup hot water.<br />
+1 tablespoon poultry seasoning.<br />
+1 tablespoon finely chopped onion.<br />
+&frac12; tablespoon finely chopped parsley.<br />
+Salt, Pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in hot water, add to bread crumbs,
+toss lightly with a fork. Add remaining ingredients in the order
+given. If desired moister, increase the quantity of hot water.</p>
+
+
+<div class='recipe'>SWEET POTATOES, SOUTHERN STYLE</div>
+
+<p>Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
+inch thick. Arrange in layers in a well-greased quart baking
+dish. Cover each layer generously with brown sugar and dots of
+butter, a sprinkle of salt and pepper. Continue until dish is full.
+Add one cup hot water and bake in hot oven until liquor is "syrupy"
+and potatoes are brown on top.</p>
+
+
+<div class='recipe'>BUTTERED STRING BEANS</div>
+
+<p>Remove the strings and cut beans diagonally in one-half inch
+pieces. Wash and cook in boiling water from one to three hours,
+adding salt the last half hour of cooking. Drain and reheat in
+White Sauce or dress with melted butter, pepper and more salt if
+needed. If canned beans are used (and they would be in some
+localities at this season of the year) turn them from the can into
+sauce-pan and reheat them in their own liquor. Drain and dress
+them with melted butter, salt, and pepper.</p>
+
+
+<div class='recipe'>CABBAGE SALAD</div>
+
+<p>Use only the center of a firm head of white cabbage. Shred
+it very fine and cover with ice water until crisp. Drain thoroughly<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span>
+and mix with one medium-sized, thinly sliced Spanish onion. Mix
+with either French or Cream Salad Dressing (for recipe see <a href="#Page_105">Page 105</a>).</p>
+
+
+<div class='recipe'>APPLE CAKE WITH LEMON SAUCE</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+&frac12; teaspoon salt.<br />
+&frac12; teaspoon soda.<br />
+1 teaspoon cream of tartar.<br />
+3 tablespoons Cottolene.<br />
+1 egg well beaten.<br />
+<small><sup>7</sup>/<sub>8</sub></small> cup milk.<br />
+4 tart, fine flavored apples.<br />
+3 tablespoons granulated sugar.<br />
+&frac14; teaspoon cinnamon.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift the dry ingredients in the order given;
+rub in Cottolene with tips of fingers; add beaten egg to milk and
+add slowly to first mixture stirring constantly, then beat until
+dough is smooth. Spread dough evenly in a shallow, square layer
+cake pan to the depth of one inch. Core, pare and cut apples in
+eighths, lay them in parallel rows on top of dough, pressing the
+sharp edge into the dough half the depth of apples. Sprinkle
+sugar and cinnamon over top. Bake in hot oven twenty-five to
+thirty minutes. Serve hot with butter as a luncheon dish, or as
+a dessert for dinner with Lemon Sauce.</p>
+
+
+<div class='recipe'>LEMON SAUCE</div>
+
+<div class='ingredients'>
+2 teaspoons arrowroot.<br />
+1 cup sugar.<br />
+2 cups boiling water.<br />
+Grated rind and juice of 1 lemon.<br />
+1 tablespoon butter.<br />
+Few grains salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix arrowroot, sugar and salt, pour on boiling water
+slowly, stirring constantly. Cook over hot water twenty minutes,
+stirring constantly the first five minutes, afterwards occasionally.
+Remove from range. Add lemon juice, rind, and butter in small
+bits. Beat well and serve hot.</p>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span></p>
+<div class="sidenote"><i>February</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Scotch Potato Soup</span><br />
+<br />
+<span class="smcap">Roast Shoulder of Pork</span><br />
+<br />
+<span class="smcap">Spiced Apple Sauce</span><br />
+<br />
+<span class="smcap">Erin Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Boiled White Beans</span><br />
+<br />
+<span class="smcap">Celery Salad</span><br />
+<br />
+<span class="smcap">Squash Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Neufchatel Cheese</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SCOTCH POTATO SOUP</div>
+
+<div class='ingredients'>
+1 bunch leeks or 2 cups onion.<br />
+1 head celery.<br />
+5 tablespoons butter.<br />
+1 quart milk.<br />
+3 cups potato cubes.<br />
+2 tablespoons flour.<br />
+&frac12; tablespoon finely chopped parsley.<br />
+Salt, pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cut leeks and celery in thin slices crosswise and saut&eacute;
+in two tablespoons butter eight minutes (without browning), stirring
+constantly. Turn milk into double boiler, add leeks and celery;
+cover and cook until vegetables are tender (about forty-five minutes).
+Parboil potato cubes in boiling salted water ten minutes. Melt
+remaining butter in a sauce-pan, add flour, stir to a smooth paste,
+remove from range and pour on slowly some of the milk until mixture
+is of the consistency to pour. Combine mixtures, add seasonings,
+and cook in double boiler until potatoes are tender. Turn into
+hot soup tureen and sprinkle with parsley.</p>
+
+
+<div class='recipe'>ROAST SHOULDER OF PORK</div>
+
+<p>Have meat cut from "little pig." Wipe and follow directions
+for roasting Loin of Pork. (See <a href="#Page_173">Page 173</a>.)</p>
+
+
+<div class='recipe'>SPICED APPLE SAUCE</div>
+
+<p>Wipe, pare and core six or eight tart apples. Place them in
+sauce-pan, add just enough water to prevent burning; add three or<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span>
+four cloves and half a dozen Cassia buds. Cook to a mush. Pass
+through a sieve; return to sauce-pan, add three-fourths cup sugar
+and cook five minutes, stirring constantly. Cool and serve.</p>
+
+
+<div class='recipe'>ERIN POTATOES</div>
+
+<p>Remove seeds and veins and parboil one mild green pepper
+eight minutes. Chop fine, add to Mashed Potatoes.</p>
+
+
+<div class='recipe'>BOILED WHITE BEANS</div>
+
+<p>Pick over and wash two cups white beans; cover with two quarts
+cold water and let soak overnight; drain and place them in a stew-pan,
+cover with two quarts cold water, add one small carrot cut in quarters,
+one medium-sized onion cut in half, two sprays parsley and one-quarter
+pound of lean salt pork, one-half tablespoon salt; cover and
+cook slowly until beans are tender (about two hours). Remove
+vegetables, drain beans. Chop the pork and mix with beans.</p>
+
+
+<div class='recipe'>CELERY SALAD</div>
+
+<p>Scrape and wash the tender hearts of crisp celery, cut in one-inch
+pieces; cut pieces in straws lengthwise; there should be two cups.
+Add one cup blanched and shredded almonds, mix well and marinate
+with French Dressing and let stand one hour. Drain and arrange
+in nests of heart lettuce leaves, sprinkle with the rings of Spanish
+onion thinly sliced (using the heart rings). Mask with Mayonnaise
+or with Boiled Salad Dressing.</p>
+
+
+<div class='recipe'>SQUASH PIE (ECONOMICAL)</div>
+
+<p>Bake the half of a Hubbard squash, scoop out the pulp, rub
+through a strainer. (There should be one and one-half cups.) Add
+one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half
+teaspoon ginger, one-fourth teaspoon nutmeg and one egg well
+beaten. Mix well. Line a pie pan with Plain Paste, put an extra
+rim of pastry around edge of pie, flute rim and turn in mixture.
+Bake thirty minutes in a moderately hot oven.<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p>
+
+
+<hr style="width: 65%;" /><div class="sidenote"><i>February</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Tomato Soup</span><br />
+<br />
+<span class="smcap">Roast Guinea Fowl&mdash;Giblet Sauce</span><br />
+<br />
+<span class="smcap">Rhubarb Sauce</span><br />
+<br />
+<span class="smcap">Potato Souffl&eacute;s&mdash;Egg-Plant With Fine Herbs</span><br />
+<br />
+<span class="smcap">Dressed Head Lettuce</span><br />
+<br />
+<span class="smcap">Orange Ice&mdash;Chocolate Jumbles</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>TOMATO SOUP</div>
+
+<div class='ingredients'>
+1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.<br />
+2 slices onion.<br />
+2 sprays parsley.<br />
+Bit of bay leaf.<br />
+4 cloves.<br />
+&frac12; teaspoon peppercorns.<br />
+Few gratings nutmeg.<br />
+3 tablespoons butter.<br />
+2 tablespoons flour.<br />
+Salt, pepper, cayenne.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook the first six ingredients together twenty minutes.
+Rub through a pur&eacute;e strainer, keep hot. Melt butter in a sauce-pan,
+add flour and stir to a smooth paste, let cook one minute; dilute
+with tomato mixture to the consistency to pour. Combine mixtures
+and season with salt, a few grains cayenne and a grating of nutmeg.
+Reheat and serve with crisp, toasted Saratoga Wafers.</p>
+
+
+<div class='recipe'>ROAST GUINEA FOWL</div>
+
+<p>Clean, singe, draw and truss in the same way as for roasting
+chicken. Stuff if desired. Sprinkle with salt and pepper. Lay
+very thin slices of fat salt pork over the breast, wings and legs.
+Place in a covered roasting pan, pour in one-half cup water, set
+in oven and roast from forty-five minutes to one hour (continue
+cooking if liked well done), turning so as to brown evenly. (When
+the roasting pan is used there need be no basting.) If roasted in<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span>
+an open dripping-pan, baste every ten to fifteen minutes. The flesh
+of this bird is dry and is therefore best cooked rare. Serve as roast
+chicken. Prepare sauce same as Giblet Sauce. (See <a href="#Page_154">Page 154</a>.)</p>
+
+
+<div class='recipe'>RHUBARB SAUCE</div>
+
+<p>The young, tender stalks of rhubarb need only be washed, tops
+and root cut off, then cut in one-inch pieces (without peeling).
+Put in a sauce-pan, add just enough water to prevent burning.
+Cook slowly until soft. Add sugar to sweeten to taste, cook five
+minutes, cool and turn into serving dish.</p>
+
+
+<div class='recipe'>POTATO SOUFFL&Eacute;S</div>
+
+<p>Select six medium-sized, rather flat potatoes. Wash, pare and
+trim them square, then cut lengthwise in slices one-eighth of an
+inch thick (no thicker). Wash and dry them on a towel. Drop a
+few at a time into hot Cottolene (not smoking hot), fry them four
+minutes, turning them occasionally. Remove with skimmer to a
+croquette basket, let stand five minutes while the fat is heating.
+When hot enough to brown an inch cube of bread in forty seconds,
+place the basket containing potatoes into fat, shake constantly and
+fry two minutes. Drain on brown paper. Repeat process until
+all potatoes are used. Sprinkle with salt and dispose around roasted
+Guinea Fowl.</p>
+
+
+<div class='recipe'>EGG-PLANT SAUT&Eacute; (<span class="smcap">With Fine Herbs</span>)</div>
+
+<p>Pare a medium-sized egg-plant, cut in very thin slices, sprinkle
+with salt and pile in a colander. Cover with a plate and weights
+to press out the acrid juice; let stand two hours, sprinkle with
+pepper, dredge with flour, and saut&eacute; in hot butter until crisp and
+a golden brown. Mix together one-half teaspoon each finely chopped
+parsley and chives, one-fourth teaspoon very finely chopped chervil
+and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot
+serving dish and serve at once.</p>
+
+
+<div class='recipe'>DRESSED HEAD LETTUCE</div>
+
+<p>Remove the outer green leaves from two medium-sized heads of
+crisp head lettuce. Wash carefully, without separating the leaves;<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span>
+drain dry in a wire basket or on towels. Cut heads in halves lengthwise
+and arrange in salad bowl. Set aside in a cool place, and, just
+before serving, pour over French Dressing. Serve at once.</p>
+
+
+<div class='recipe'>ORANGE ICE</div>
+
+<div class='ingredients'>
+4 cups water.<br />
+2&frac12; cups sugar.<br />
+2 cups orange juice.<br />
+&frac12; cup lemon juice.<br />
+Rind of two oranges.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Pare the rind as thinly as possible from two oranges;
+add to water and sugar, and cook twenty minutes. Remove rind,
+add fruit juice, strain, cool and freeze. Serve in stem glasses.</p>
+
+
+<div class='recipe'>CHOCOLATE JUMBLES</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup sugar.<br />
+2 squares chocolate grated.<br />
+1 tablespoon milk or water.<br />
+2 eggs beaten thick and light.<br />
+2 teaspoons baking powder.<br />
+2 cups flour.<br />
+&frac14; teaspoon salt.<br />
+1 teaspoon vanilla.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly,
+add chocolate, milk and eggs. Mix and sift flour, baking
+powder and salt; add to first mixture. Add more flour if necessary.
+Dough should be soft. Toss on a floured board, roll out to one-half
+inch thickness, shape with a doughnut cutter, sprinkle with granulated
+sugar and bake ten to twelve minutes in a hot oven.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p>
+
+
+<div class='center'> <table class="march" summary="march">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+<div class='poem3'>
+What and how great the virtue and the art<br />
+To live on little with a cheerful heart.<br />
+<span style="margin-left: 12em;">&mdash;Pope.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span></p>
+
+<div class="sidenote"><i>March</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Spring Soup</span>&mdash;<span class="smcap">Crusts</span><br />
+<br />
+<span class="smcap">Breast of Veal Roasted</span>&mdash;<span class="smcap">Brown Sauce</span><br />
+<br />
+<span class="smcap">Spanish Rice</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <span class="smcap">Mashed Parsnips</span><br />
+<br />
+<span class="smcap">Pineapple Fritters</span><br />
+<br />
+<span class="smcap">Red Cabbage, Celery and Onion Salad</span><br />
+<br />
+<span class="smcap">Steamed Currant Pudding</span><br />
+<br />
+<span class="smcap">Dried Apricot and Hard Sauce</span><br />
+<br />
+<span class="smcap">Small Cups Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SPRING SOUP</div>
+
+<div class='ingredients'>
+3 bunches chopped watercress.<br />
+1 bunch young onions.<br />
+3 tablespoons butter.<br />
+2 tablespoons flour.<br />
+&frac12; cup thin cream.<br />
+Yolk 1 egg slightly beaten.<br />
+Salt, pepper.<br />
+Parsley finely chopped.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Pick off the leaves of cress and chop fine. Cut onions
+in thin slices. Cook watercress and onions in butter five minutes
+(without browning), add flour and salt, stir until smooth, then pour
+milk on gradually, stirring constantly. Cook over hot water twenty
+minutes. Add beef extract, stir until dissolved; season with Worcestershire
+sauce and a few grains cayenne. Strain into hot soup
+tureen, add whipped cream and sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>CRUSTS</div>
+
+<p>Cut stale sandwich bread lengthwise in one-inch thick slices
+and remove crusts. Cut slices in bars one inch wide and six inches
+long. Bake in a hot oven until delicately browned. Turn them so
+that crusts may brown evenly on all sides. Serve hot and crisp.<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span></p>
+
+
+<div class='recipe'>BREAST OF VEAL ROASTED</div>
+
+<p>Six pounds of veal cut from the breast. Wipe, and skewer meat
+into shape, sprinkle with salt, pepper, dredge with flour and cover top
+with thin slices of fat salt pork. Lay in a dripping pan and strew
+cubes of pork around meat. Place in a very hot oven for the first
+half hour, basting every ten minutes with fat in pan, then reduce heat
+and cook meat slowly until tender, allowing twenty minutes to pound;
+continue basting. The last half hour of cooking remove salt pork,
+dredge meat again with flour, and brown richly. Remove meat to
+hot serving platter, surround with Spanish Rice and prepare a Brown
+Sauce from some of the fat in pan. (See <a href="#Page_82">Page 82</a> for Brown Sauce.)</p>
+
+
+<div class='recipe'>SPANISH RICE</div>
+
+<p>Cover one cup of rice with cold water; heat to boiling point
+and boil two minutes. Drain in a strainer, rinse well with cold
+water and drain again. Cut four slices of bacon in shreds, crosswise,
+and cook until crisp. Remove bacon, add to rice. Cut one-half
+of a green or red pepper in shreds and cook in bacon fat until
+soft, then add pepper and bacon fat to rice. Cover with three cups
+of well-seasoned chicken broth, season well with salt, cover and let
+cook until rice has absorbed broth and is tender, then add one cup
+of thick tomato pur&eacute;e and two-thirds cup of grated cheese. Mix
+well with a fork and let heat through over boiling water. Serve
+with roast veal or breaded veal cutlets.</p>
+
+
+<div class='recipe'>MASHED PARSNIPS</div>
+
+<p>Wash and cook in boiling water, drain and plunge into cold water,
+when the skins may be easily rubbed off. Mash and rub through a
+sieve. Season with salt, pepper, butter and moisten with a little
+cream or milk. Reheat over hot water and serve.</p>
+
+
+<div class='recipe'>PINEAPPLE FRITTERS</div>
+
+<p>Drain sliced pineapple from the liquor in the can. Dry on a
+crash towel. Dip in batter and fry a golden brown in deep hot
+Cottolene. Drain on brown paper, sprinkle with powdered sugar
+and serve with some of the liquor from which it was drained. This<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span>
+may be slightly thickened with arrowroot, allowing one teaspoon
+arrowroot to each cup of liquor.</p>
+
+<div class='recipe2'>BATTER FOR FRITTERS</div>
+
+<div class='ingredients'>
+1 cup bread flour.<br />
+1 tablespoon sugar.<br />
+&frac14; teaspoon salt.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup milk.<br />
+&frac12; teaspoon melted Cottolene.<br />
+White one egg beaten stiff.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix flour, sugar and salt. Add milk slowly, stirring
+constantly until batter is smooth; add Cottolene and white of egg.
+Batter must be smooth as cream.</p>
+
+
+<div class='recipe'>RED CABBAGE, CELERY AND ONION SALAD</div>
+
+<p>Select a small, solid head of red cabbage; remove the wilted
+leaves. Cut in quarters and cut out the tough stalk and the coarse
+ribs of the leaves. Cover with cold water and let soak until cabbage
+is crisp; drain, then shave in thin shreds, and mix with the hearts
+of two or three heads (according to their size) of crisp celery, cut
+in small pieces crosswise. Add one medium-sized Spanish onion,
+finely chopped, and dress with Boiled Salad Dressing. Serve in
+lettuce heart leaves or in nests of cress.</p>
+
+
+<div class='recipe'>STEAM CURRANT PUDDING</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+&frac12; cup sugar.<br />
+2&frac12; cups flour.<br />
+3&frac12; teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+1 egg well beaten.<br />
+1 cup milk.<br />
+&frac12; cup currants.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift the dry ingredients (reserving two tablespoons
+flour), rub in Cottolene with tips of fingers. Sprinkle two
+tablespoons flour over cleaned currants, add to first mixture; add
+milk gradually, beat well and turn into a buttered mold; cover
+and steam two hours. Serve with Dried Apricot and Hard Sauce.</p>
+
+
+<div class='recipe'>DRIED APRICOT SAUCE</div>
+
+<p>Wash and pick over dried apricots, soak over night in cold water
+to cover. Cook until soft and quite dry, in the water in which they
+were soaked. Rub through a sieve and sweeten to taste. Reheat,
+and drop a spoonful on each portion of pudding, place a small star
+of Hard Sauce in center and serve.<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span></p>
+
+
+
+
+
+<hr style="width: 65%;" />
+<div class="sidenote"><i>March</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Chicken Stew with Dumplings</span><br />
+<br />
+<span class="smcap">Onions in Cream</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <span class="smcap">Stewed Corn</span> <br />
+<br />
+<span class="smcap">Watercress and Egg Salad</span><br />
+<br />
+<span class="smcap">Rhubarb Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <span class="smcap">Cream Cheese</span> <br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>STEWED CHICKEN</div>
+
+<p>Dress, clean and cut up a chicken (a year old). Put in a stew-pan,
+cover with boiling water. Add one small onion sliced, two
+stalks celery cut in pieces, two sprays parsley and one-half teaspoon
+peppercorns. Cover and cook slowly until tender. Add one tablespoon
+salt the last hour of cooking. Remove chicken, strain liquor
+and remove some of the fat if necessary. Thicken the stock with
+two-thirds cup of flour diluted with sufficient cold water to pour
+readily. Return chicken to "gravy," heat to boiling point. Drop
+dumplings on top of chicken, cover stew-pan with a towel, replace
+the cover and steam dumplings twelve minutes. Arrange chicken
+on hot serving platter, surround with dumplings, sprinkle lightly
+with finely chopped parsley.</p>
+
+
+<div class='recipe'>DUMPLINGS</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+1 teaspoon Cottolene.<br />
+&frac34; cup milk.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift together twice, flour, baking powder and salt,
+rub in Cottolene with tips of fingers. Add milk gradually, mixing
+it in with a knife. Drop from tip of spoon on top of meat, an inch
+apart; cover closely and steam twelve minutes.<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span></p>
+
+
+<div class='recipe'>ONIONS WITH CREAM</div>
+
+<p>Select silver-skin onions of a uniform size; peel and cover with
+boiling water, bring to boiling point, drain and repeat. Then cover
+with boiling water, season with salt and cook until onions are tender
+(from forty-five to sixty minutes). Drain and add one-half cup
+hot cream (to eight onions). Sprinkle with black pepper and serve.</p>
+
+
+<div class='recipe'>STEWED DRIED CORN</div>
+
+<p>Soak two cups dried sweet corn overnight, in cold water to cover.
+In the morning place on range and simmer slowly until corn is
+tender and water is absorbed, add more water if necessary. Add
+one-fourth cup butter, two teaspoons sugar, one-fourth cup cream
+or milk, salt and pepper. Be careful that corn does not scorch.</p>
+
+
+<div class='recipe'>WATERCRESS AND EGG SALAD</div>
+
+<p>Wash thoroughly, trim off roots, drain, and chill watercress.
+Arrange nests of the cress on individual salad plates. Cut four
+hard-cooked eggs in halves crosswise, in such a manner that tops
+of whites will be notched. Remove yolks, rub through a sieve,
+season with salt, pepper and moisten with Boiled Salad Dressing to
+the consistency to handle. Shape in balls the original size, dip in
+finely chopped parsley and replace in whites. Dispose one "cup"
+in each nest, and just before serving marinate with French Dressing.</p>
+
+
+<div class='recipe'>RHUBARB PIE</div>
+
+<div class='ingredients'>
+2 cups rhubarb.<br />
+&frac34; cup sugar.<br />
+1 egg slightly beaten.<br />
+2 tablespoons flour.<br />
+Few grains salt.<br />
+Few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: If rhubarb is young and tender it need not be peeled.
+Cut the stalks in half-inch pieces before measuring. Mix sugar,
+flour, egg, salt and nutmeg. Add to rhubarb, toss together until
+ingredients are well mixed. Turn into a pie pan lined with paste,
+heap rhubarb well in center, cover with a top crust and bake thirty-five
+minutes in a hot oven. (When rhubarb is older it may be
+scalded before using.)</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span></p>
+<div class="sidenote"><i>March</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oyster Cocktails in Grape Fruit</span><br />
+<br />
+<span class="smcap">Planked Whitefish</span><br />
+<br />
+<span class="smcap">Mashed Potatoes</span><br />
+<br />
+<span class="smcap">Buttered Beets</span><br />
+<br />
+<span class="smcap">Alabama Salad</span><br />
+<br />
+<span class="smcap">Raisin Pie</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Edam Cheese</span><br />
+<br />
+<span class="smcap">Boiled Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>OYSTER COCKTAIL IN GRAPE FRUIT</div>
+
+<p>Prepare the grape fruit in the usual way. Chill; just before
+serving place five Blue Point oysters in the cavity made by removing
+the tough portions in each half grape fruit. Season with
+lemon juice, salt, paprika and one or two drops of Tobasco sauce.
+Serve on beds of shaved ice. Garnish with foliage.</p>
+
+
+<div class='recipe'>PLANKED WHITEFISH</div>
+
+<p>Clean and split a three-pound whitefish. Lay, skin side down,
+on a hot, well-greased oak plank (one and one-half inches thick
+and two or more inches longer and wider than the fish). Brush
+fish over with soft butter and sprinkle with salt and pepper. Surround
+fish with a border of coarse salt to prevent plank from burning.
+Bake twenty-five minutes in a hot oven, or place plank on broiler
+and broil twenty minutes under the gas flame. Remove to table
+covered with a sheet of brown paper, scrape off salt, wipe the edges
+of plank with a piece of cheese cloth wrung from hot water; spread
+fish with Ma&icirc;tre d'H&ocirc;tel Butter; surround with a border made of
+hot mashed potato, passing it through pastry bag and rose tube.
+Garnish with sprays of parsley and sliced lemon. Serve immediately.<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span></p>
+
+
+<div class='recipe'>FRICASSEED TOMATOES</div>
+
+<p>Select firm, not over-ripe tomatoes. Cut in halves crosswise.
+Sprinkle with salt, pepper and a grating of onion; dredge with flour
+and saut&eacute; in melted butter; brown first on cut side, then turn and
+finish cooking on the other. When soft, but not broken, pour over
+thin cream to almost cover. Let simmer until cream is slightly
+thickened. Remove to hot serving dish and pour cream around.</p>
+
+
+<div class='recipe'>ALABAMA SALAD</div>
+
+<p>Cut the hearts of celery in one-fourth inch pieces, there should
+be two cups. Add one cup of Alabama pecan nut meats broken in
+quarters and one cup white cabbage cut in very fine shreds. Moisten
+with Cream Dressing. Serve on a bed of cress.</p>
+
+<div class='recipe2'>CREAM DRESSING</div>
+
+<div class='ingredients'>
+3 hard cooked egg yolks.<br />
+1 teaspoon salt.<br />
+Few grains cayenne.<br />
+1 teaspoon mustard.<br />
+2 tablespoons vinegar.<br />
+Few drops onion juice or<br />
+1 teaspoon finely chopped chives.<br />
+1&frac12; cups thick cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mash and rub the egg yolks through a sieve, add
+seasonings (except cayenne), then vinegar and chives. Whip cream
+until stiff, and add a little at a time to first mixture, beating constantly.
+When all is used, sprinkle in a few grains cayenne or
+paprika.</p>
+
+
+<div class='recipe'>RAISIN PIE</div>
+
+<div class='ingredients'>
+1&frac12; cups seeded raisins cut in halves.<br />
+&frac12; cup sugar.<br />
+2 tablespoons flour.<br />
+2 tablespoons butter.<br />
+Juice and grated rind 1 lemon.<br />
+1 cup water in which raisins were cooked.<br />
+Few grains salt.<br />
+</div>
+
+<p><i>Process</i>: Cook raisins in boiling water to cover, until tender,
+drain, and mix with sugar, grated rind, flour and salt. Cool slightly.
+Turn into pie-pan lined with Plain Paste, dot over with butter and
+pour over water. Cover with top crust made of Rich Paste and
+bake thirty minutes in a moderate oven.<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span></p>
+
+
+<div class="sidenote"><i>March</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Lettuce</span><br />
+<br />
+<span class="smcap">Baked Ham</span>&mdash;<span class="smcap">Hot Horseradish Sauce</span><br />
+<br />
+<span class="smcap">Sweet Potato Croquettes</span>&mdash;<span class="smcap">Spinach with Eggs</span><br />
+<br />
+<span class="smcap">Grape Fruit Salad</span><br />
+<br />
+<span class="smcap">Cheese Balls</span><br />
+<br />
+<span class="smcap">Rhubarb Tart</span>&mdash;<span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">After Dinner Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>BAKED HAM</div>
+
+<p>Select a lean ham, weighing from twelve to fourteen pounds,
+cover with cold water or equal parts of water and sweet cider and
+let soak (skin side up) over night. Drain, scrape and trim off all
+objectionable parts about the knuckle. Cover flesh side with a
+dough made of flour and water. Place in a dripping pan, skin side
+down. Bake in a hot oven until dough is a dark brown; reduce heat
+and bake very slowly five hours. Ham enclosed in dough needs no
+basting. Remove dough, turn ham over and peel off the skin.
+Sprinkle ham with sugar, cover with grated bread crumbs and bake
+twenty to thirty minutes. Remove from oven and decorate with
+cloves; place a paper frill on knuckle, garnish with sprays of parsley
+and lemon cut in fancy shapes. Serve hot or cold.</p>
+
+
+<div class='recipe'>HOT HORSERADISH SAUCE</div>
+
+<div class='ingredients'>
+&frac14; cup freshly grated horseradish.<br />
+&frac14; cup fine cracker crumbs.<br />
+1&frac12; cups milk.<br />
+3 tablespoons butter.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+1 tablespoon vinegar.<br />
+2 tablespoons lemon juice.<br />
+&frac12; tablespoon grated onion.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook crumbs, horseradish and milk twenty minutes in
+double boiler. Add seasonings, vinegar and lemon juice slowly,
+stirring constantly. Add grated onion, reheat and serve.<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span></p>
+
+
+<div class='recipe'>SWEET POTATO CROQUETTES</div>
+
+<div class='ingredients'>
+2 cups hot riced sweet potatoes.<br />
+3 tablespoons butter.<br />
+&frac12; teaspoon salt.<br />
+Few grains pepper.<br />
+&frac12; cup chopped walnut meats.<br />
+1 egg well beaten.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given. If mixture is too
+dry add hot milk. Mold in cork-shape croquettes, roll in crumbs,
+then in egg, again in crumbs, and fry in deep hot Cottolene. Drain
+on brown paper and arrange around Baked Ham.</p>
+
+
+<div class='recipe'>GRAPE FRUIT SALAD</div>
+
+<p>Cut three large grape fruit in halves crosswise, remove the pulp
+and keep in its original shape. Arrange in nests of white crisp
+lettuce heart leaves, dividing pulp in six portions. Strew one cup
+of English walnut meats, broken in fourths, over grape fruit. Marinate
+with French Dressing, but with less salt and using paprika in
+place of cayenne, and lemon and grape fruit juice in place of vinegar.</p>
+
+
+<div class='recipe'>CHEESE BALLS</div>
+
+<div class='ingredients'>
+1&frac12; cups grated cheese.<br />
+1 tablespoon flour.<br />
+<small><sup>1</sup>/<sub>3</sub></small> teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon mustard.<br />
+Few grains cayenne.<br />
+Whites 3 eggs beaten stiff.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add flour and seasonings to cheese, fold in whites of
+eggs, shape in small balls. Roll in fine cracker crumbs and fry a
+golden brown in deep hot Cottolene. Drain on brown paper.</p>
+
+
+<div class='recipe'>RHUBARB TARTS</div>
+
+<p>If rhubarb is pink, young and tender, simply wash and cut in
+one-half inch pieces; there should be two and one-half cups.
+Cover with boiling water and heat to boiling point; boil five minutes.
+Do not allow it to lose its shape. Drain off all the juice, sprinkle
+rhubarb with three-fourths cup sugar. Sift over two tablespoons
+flour and one-fourth teaspoon salt, dot over with one tablespoon
+butter and a grating of orange rind. Mix well and turn into a
+pie pan lined with Rich Paste. Arrange strips of pastry, lattice-work
+fashion, across the top of pie and bake thirty minutes in a
+moderate oven.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span></p>
+
+
+
+
+<div class='center'> <table class="april" summary="april">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem4'>
+Let hunger move thy appetite,<br />
+And not savory sauces.<br />
+<span style="margin-left: 9.5em;">&mdash;Shakespeare.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span></p>
+
+<div class="sidenote"><i>April</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Strawberry Cocktails</span><br />
+<br />
+<span class="smcap">Chicken Bouillon Chantilly</span><br />
+<br />
+<span class="smcap">Fricassee of Chicken with Waffles</span><br />
+<br />
+<span class="smcap">Spinach with Eggs</span><br />
+<br />
+<span class="smcap">Prune and Pecan Nut Salad</span><br />
+<br />
+<span class="smcap">Apricot Marmalade Mold</span><br />
+<br />
+<span class="smcap">Cocoanut Cake</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CHICKEN BOUILLON CHANTILLY</div>
+
+<p>Pour six cups of hot, well-seasoned Chicken Bouillon into hot
+bouillon cups. Drop on top of each portion one tablespoon whipped
+cream delicately seasoned with salt, pepper and a few grains cayenne.
+Sprinkle cream with paprika or finely chopped chives.</p>
+
+
+<div class='recipe'>FRICASSEE OF CHICKEN</div>
+
+<p>Dress, singe, clean and cut two young chickens in pieces for
+serving. Sprinkle with salt and pepper, and dredge with flour,
+brown richly in equal parts of Cottolene and butter, turning often
+that pieces may be evenly browned. Then cover with boiling water
+to which add a bit of bay leaf, one-half teaspoon peppercorns, a
+spray of parsley, six slices carrot and three slices onion. Cover and
+simmer until chicken is tender (from one to one and one-quarter
+hours). Remove chicken from stock, cover and keep warm; strain
+stock; there should be two cups. Melt four tablespoons butter in a
+sauce pan, add four tablespoons flour, stir to a paste, then gradually
+pour on the two cups hot stock, stirring constantly; let simmer ten
+minutes. Remove from range, add one cup of hot cream and the
+yolks of two eggs slightly beaten. Reheat chicken in sauce (do not
+allow sauce to boil after adding yolks). Serve with Waffles.<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span></p>
+
+
+<div class='recipe'>SPINACH WITH DEVILED EGGS</div>
+
+<div class='ingredients'>
+1 peck spinach.<br />
+&frac14; pound bacon.<br />
+Salt, pepper.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup butter.<br />
+Few grains nutmeg.<br />
+5 hard-cooked eggs.<br />
+&frac12; teaspoon salt.<br />
+&frac14; teaspoon pepper.<br />
+&frac12; teaspoon finely chopped parsley.<br />
+&frac12; teaspoon grated onion.<br />
+&frac12; cup minced ham.<br />
+Cream Salad Dressing.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook spinach in the usual way. Cook the bacon with
+spinach to give it flavor. When spinach is tender, remove bacon,
+drain spinach and chop fine. Season with salt, pepper and nutmeg.
+Add butter, mix well and pack into an oval mold. Keep hot over
+hot water, cut eggs in halves lengthwise, remove yolks and rub
+through a sieve. Add ham, salt, pepper, parsley and onion juice.
+Moisten with Cream Salad Dressing to bind mixture together. Refill
+halves of eggs with this mixture, heaping it pyramid-like. Turn
+mold of spinach on hot serving dish and surround with stuffed eggs.</p>
+
+
+<div class='recipe'>PRUNE AND NUT SALAD</div>
+
+<p>Buy very select prunes for this purpose (tins holding one or two
+pounds are best), cook prunes in the usual way, letting the liquor
+evaporate during the latter part of cooking. Prunes should not
+be as well done as when serving them as sauce. Drain prunes from
+the liquor and chill them. Remove the stones carefully, cut prunes
+in five pieces lengthwise. Cut pecan nut meats in four pieces
+lengthwise. Mix prunes and nut meats, sprinkle with salt and
+paprika. For one-half pound prunes and one-fourth pound shelled
+nut meats allow one cup whipping cream. Whip cream until solid,
+season with one-half teaspoon each salt and paprika; add two tablespoons
+lemon juice and one and one-half tablespoons Sherry wine
+slowly, while beating constantly. Mix two-thirds of the cream with
+the prunes and nuts. Arrange the heart leaves of lettuce on cold,
+individual salad plates, pile some of the mixture in each and mask
+with remaining whipped cream. Arrange three pieces of prunes on
+top of each portion, radiating from center, and place a cherry or
+strawberry on top of each.<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p>
+
+
+<div class='recipe'>STEAMED SNOW BALLS</div>
+
+<p>(For recipe, see <a href="#Page_168">page 168</a>.)</p>
+
+
+<div class='recipe'>COCOANUT CAKE</div>
+
+<div class='ingredients'>
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 cups sugar.<br />
+3 eggs.<br />
+3 cups flour.<br />
+5 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+1 cup milk.<br />
+&frac12; teaspoon each lemon and vanilla.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add one cup sugar gradually, stirring
+constantly. Beat yolks thick and light, add remaining cup sugar
+gradually, continue beating. Combine mixtures. Mix and sift
+flour, baking powder and salt. Add to first mixture alternately
+with milk. Add vanilla and fold in the whites of eggs beaten stiff
+and dry. Turn into two well-greased, square cake pans and bake
+fifteen minutes in a moderate oven. Spread one layer thickly with
+Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover
+with remaining layer. Spread top and sides with frosting, and
+sprinkle with cocoanut before frosting glazes.</p>
+
+<div class='recipe2'>BOILED FROSTING</div>
+
+<div class='ingredients'>
+2 cups sugar.<br />
+&frac14; teaspoon cream of tartar.<br />
+&frac12; cup water.<br />
+Whites 2 eggs.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix sugar, cream of tartar and water in a sauce pan.
+Place on range and stir until mixture begins to boil. When syrup
+drops from the wooden spoon thick like honey, remove from range
+and add eight tablespoons of the syrup to the stiffly beaten whites of
+eggs, beating constantly. Return remaining syrup to range, continue
+cooking until syrup spins a thread at least five inches in length.
+Pour syrup in a thin stream onto first mixture and beat until cool
+and slightly glazed on side of bowl. Spread thickly on cake.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p>
+<div class="sidenote"><i>April</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Smoked Sturgeon Canap&eacute;</span><br />
+<br />
+<span class="smcap">Clam Broth</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Buttered Wafers</span><br />
+<br />
+<span class="smcap">Broiled Finnan Haddie</span><br />
+<br />
+<span class="smcap">Potatoes on the Half Shell</span><br />
+<br />
+<span class="smcap">Peggy's Sour Cabbage</span><br />
+<br />
+<span class="smcap">Cheese Souffl&eacute;</span><br />
+<br />
+<span class="smcap">Strawberry Shortcake</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SMOKED STURGEON CANAP&Eacute;</div>
+
+<p>Cut stale white bread in one-third inch slices, trim off crust and
+cut slices in crescents or triangles&mdash;then saut&eacute; a golden brown in
+butter. Spread with Anchovy paste or with French mustard, then
+arrange flaked smoked sturgeon over canap&eacute;s. Sprinkle thickly
+with finely chopped olives and pimentos. Garnish each with a
+rolled fillet of Anchovy. Dispose each canap&eacute; on a bread and butter
+plate covered with a paper doily and garnish with sprays of parsley.</p>
+
+
+<div class='recipe'>CLAM BOUILLON</div>
+
+<div class='ingredients'>
+1 peck of clams (in the shells).<br />
+3 cups cold water.<br />
+Salt, pepper.<br />
+Whipped cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash and scrub clams with a stiff brush, changing the
+water until no sand is seen in bottom of vessel. Put in a kettle, add
+cold water, cover closely and bring water gradually to boiling point,
+steam until all the shells are opened. Remove clam with shells,
+strain broth through double cheese-cloth, season and serve hot in
+hot bouillon cups. Drop a spoonful of whipped cream on top of
+each service and sprinkle with paprika.<span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p>
+
+
+<div class='recipe'>BROILED FINNAN HADDIE</div>
+
+<p>Wash the fish thoroughly; lay in a dripping pan, flesh side down;
+cover with cold water and let soak one hour. Drain; cover with hot
+water, let soak fifteen minutes. Drain again and wipe dry; brush
+over with soft butter and broil fifteen minutes over a slow fire or
+some distance from the flame if cooked with gas. Remove to hot
+serving platter and spread with Ma&icirc;tre d'H&ocirc;tel Butter.</p>
+
+
+<div class='recipe'>POTATOES ON THE HALF SHELL</div>
+
+<p>Select smooth, large, uniform sized potatoes; wash and scrub
+them carefully with a brush. Bake and cut them in halves lengthwise;
+scoop out the pulp from shells, being careful not to break them.
+Press pulp through a ricer; season with salt, pepper, butter and hot
+cream. Add one teaspoon finely chopped parsley (to five potatoes),
+whip mixture until fluffy, refill shells with mixture, using pastry bag
+and rose tube. Place in oven until heated through. Dispose
+around Finnan Haddie, interspersed with sprays of parsley.</p>
+
+
+<div class='recipe'>PEGGY'S SOUR CABBAGE</div>
+
+<p>Select a small, firm head of white cabbage; cut in quarters, remove
+the tough stalk and shave crosswise as fine as possible. Put
+cabbage in a large frying pan, cover with water, cover closely and
+cook until cabbage is tender (from forty to eighty minutes). Season
+with salt the last fifteen minutes of cooking. Drain and add one-third
+to one-half cup of butter, toss cabbage until well buttered,
+saut&eacute; until some of the cabbage is delicately browned. Season with
+pepper, and add vinegar to taste. Serve hot.</p>
+
+
+<div class='recipe'>CHEESE SOUFFL&Eacute;</div>
+
+<div class='ingredients'>
+2 tablespoons butter.<br />
+3 tablespoons flour.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon ground mustard.<br />
+&frac14; teaspoon paprika.<br />
+&frac12; cup scalded milk.<br />
+&frac14; cup grated American cheese.<br />
+Yolks 3 eggs beaten thick and light.<br />
+Whites 3 eggs beaten stiff.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a saucepan; add flour mixed with seasonings,
+stir to a smooth paste and add gradually scalded milk,<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span>
+stirring constantly. Add grated cheese and when cheese is melted
+remove from range; add yolks of eggs and continue beating, then cut
+and fold in the whites of eggs. Turn mixture into a well-greased,
+one-quart baking dish and bake in a moderate oven twenty minutes.
+Serve at once.</p>
+
+
+<div class='recipe'>STRAWBERRY SHORTCAKE</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+&frac34; teaspoon salt.<br />
+4 teaspoons baking powder.<br />
+2 tablespoons Cottolene.<br />
+1 cup thin cream.<br />
+</div>
+
+<p>Process: Sift together flour, salt and baking powder. Rub
+shortening in with tips of fingers. Add cream, mix with a knife to a
+soft dough. Turn on a floured board, knead slightly and divide the
+dough into two equal parts. Pat and roll each piece to one-half
+inch thickness; lay one piece in a buttered jelly cake pan, brush over
+with soft butter and place remaining piece on top. Bake in a hot
+oven fifteen minutes. Remove from oven; invert cake on a hot
+serving platter. Remove bottom layer (which is now the top).
+Spread with soft butter and add a layer of berries prepared as
+directed hereafter. Sift generously with bar sugar, replace remaining
+cake, cover with berries, sprinkle with sugar, mask with whipped
+cream sweetened and flavored with orange extract.</p>
+
+<div class='recipe2'>STRAWBERRY MIXTURE</div>
+
+<p>Wash two quarts strawberries; hull and cut each berry in half.
+Prepare a syrup by boiling together two cups sugar and one-half cup
+water four minutes, cool and pour syrup over berries, or sprinkle
+raw sugar over berries and let stand one hour. Lift the berries from
+syrup and place between layer and on top of short cake. Strain
+syrup into a pitcher or bowl and pass with each portion of short cake.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span></p>
+<div class="sidenote"><i>April</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Asparagus</span><br />
+<br />
+<span class="smcap">Breaded Mutton Chops</span>&mdash;<span class="smcap">Sauce Signora</span><br />
+<br />
+<span class="smcap">Baked Bananas</span>&mdash;<span class="smcap">Sultana Sauce</span><br />
+<br />
+<span class="smcap">Fried Whole Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Lettuce Hearts</span><br />
+<br />
+<span class="smcap">Steamed Graham Pudding</span>&mdash;<span class="smcap">Sherry Sauce</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>BREADED MUTTON CHOPS</div>
+
+<p>Wipe and trim chops, sprinkle with salt, pepper, and dredge with
+flour. Dip in egg diluted with cold water or milk (allowing two
+tablespoons to each egg), then in fine bread crumbs, repeat if not well
+coated with crumbs. Fry in deep hot Cottolene about ten minutes.
+Drain on brown paper and serve in a border of hot Mashed Potatoes
+with Green Pepper, or in a nest of Green Peas dressed with Ma&icirc;tre
+d'H&ocirc;tel Butter.</p>
+
+<div class='recipe2'>SAUCE SIGNORA</div>
+
+<p>Cook two tablespoons of chopped, lean, raw ham in one-fourth
+cup butter until lightly browned, add one-fourth cup flour, one-half
+teaspoon salt, and stir until well blended, then add one and one-half
+cups of Brown Stock and one cup of Chili Sauce. Heat to
+boiling point, stirring constantly. Reduce heat and simmer ten
+minutes. This sauce may be strained or served without straining.
+Care must be taken that ham is not overcooked.</p>
+
+
+<div class='recipe'>BAKED BANANAS WITH SULTANA SAUCE</div>
+
+<div class='ingredients'>
+6 bananas.<br />
+&frac34; cup Sultana raisins.<br />
+2-&frac34; cups boiling water.<br />
+1 cup sugar.<br />
+1 tablespoon butter.<br />
+Few grains salt.<br />
+&frac14; cup Sherry wine.<br />
+2 tablespoons lemon juice.<br />
+1 tablespoon cornstarch or two teaspoons Arrowroot.<br />
+<span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span></div>
+
+<p><span class="smcap">Process</span>: With a sharp knife open and peel down one section of
+each banana, carefully loosen the pulp from the rest of the skin;
+remove pulp and scrape lightly with a silver knife, removing all the
+coarse threads. Replace the pulp in its original shape in the skins.
+Arrange the bananas in an agate dripping pan and bake in a moderate
+oven until the skins are black and the pulp is soft (from ten to
+fifteen minutes). Remove pulp from skins to serving platter, being
+careful to preserve their shape. Curve them slightly and pour over</p>
+
+<div class='recipe2'>SULTANA SAUCE</div>
+
+<p>Pick over raisins, cover them with water and cook until raisins
+are tender. Mix sugar, cornstarch and salt, add slowly to raisins
+and water, stirring constantly. Cook slowly twenty minutes; add
+butter, lemon juice and wine. Reheat and serve.</p>
+
+
+<div class='recipe'>FRIED WHOLE POTATOES</div>
+
+<p>Select small potatoes of uniform size. Wash, pare and parboil
+in boiling salted water ten minutes. Drain dry and fry a golden
+brown in deep hot Cottolene (time required about twelve minutes).
+Fat should not be hot enough to brown potatoes until the last five
+minutes of cooking, otherwise potatoes will not be cooked throughout.
+Drain on brown paper, sprinkle with salt and serve at once.</p>
+
+
+<div class='recipe'>STEAMED GRAHAM PUDDING</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+&frac12; cup N. O. Molasses.<br />
+&frac12; cup milk.<br />
+1 egg well beaten.<br />
+1&frac12; cups Graham flour.<br />
+&frac12; teaspoon soda.<br />
+1 teaspoon salt.<br />
+&frac12; teaspoon cinnamon.<br />
+&frac14; teaspoon cloves.<br />
+&frac12; teaspoon mace.<br />
+1 cup dates stoned and cut in pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add molasses, milk and egg. Mix
+and sift the dry ingredients, add dates and stir into first mixture,
+beat thoroughly. Turn into a buttered tube mold, cover and steam
+two and one-half hours. Serve with Sherry Sauce (recipe <a href="#Page_130">Page 130</a>).</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span></p>
+<div class="sidenote"><i>April</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Spanish Soup</span><br />
+<br />
+<span class="smcap">Baked Halibut</span><br />
+<br />
+<span class="smcap">Potatoes &agrave; l'Aurora</span><br />
+<br />
+<span class="smcap">Corn Fritters</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cabbage Relish</span><br />
+<br />
+<span class="smcap">Stewed Rhubarb with Pineapple and Raisins</span><br />
+<br />
+<span class="smcap">Old Fashioned Marble Cake</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SPANISH SOUP</div>
+
+<div class='ingredients'>
+4 cups Brown Stock.<br />
+2 cups tomato pulp.<br />
+1 large, green, finely chopped pepper.<br />
+1 medium-sized onion, finely chopped.<br />
+4 tablespoons butter.<br />
+5 tablespoons flour.<br />
+2 tablespoons freshly grated horseradish.<br />
+&frac12; tablespoon Worcestershire Sauce.<br />
+Salt, pepper and cayenne, or<br />
+A few drops Tobasco Sauce.<br />
+&frac12; cup hot cooked rice.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook pepper and onion in butter five minutes. Add
+flour, stir until well blended and delicately browned, then add
+gradually stock and tomato pulp; let simmer twenty minutes. Rub
+through a sieve and season highly with salt, pepper, and cayenne or
+Tobasco. Before serving add Worcestershire, horseradish and rice.</p>
+
+
+<div class='recipe'>BAKED HALIBUT</div>
+
+<p>Wipe a two-pound slice of halibut. Arrange six or eight thin
+slices of fat salt pork in bottom of dripping pan, slice an onion thinly
+over pork, add a bit of bay leaf and arrange halibut over onion.
+Spread halibut evenly with a butter paste made of four tablespoons
+butter worked to a cream with three tablespoons flour. Season with
+one-half teaspoon salt and a few grains cayenne. Over butter paste<span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span>
+sprinkle thickly-buttered cracker crumbs, and arrange alternately
+strips of pimento and thin slices of bacon over crumbs. Cover with
+a buttered paper and bake slowly one hour in a moderate oven.
+Remove paper the last fifteen minutes of cooking to brown the
+crumbs and bacon delicately. Remove to hot serving platter and
+garnish with shredded potatoes, sliced lemon and parsley.</p>
+
+
+<div class='recipe'>POTATOES AURORA</div>
+
+<p>Cut cold, boiled potatoes in one-fourth inch cubes. There
+should be sufficient to fill three cups. Reheat potatoes in two cups
+of thin white sauce, turn into hot serving dish. Remove the shells
+from four hard-cooked eggs, cut them in halves crosswise, remove
+the yolks. Cut whites in rings and arrange rings around edge of potatoes;
+press the yolks through a ricer over potatoes. Sprinkle the
+rings with finely chopped parsley. Serve at once.</p>
+
+
+<div class='recipe'>CORN FRITTERS</div>
+
+<div class='ingredients'>
+1 can corn, chopped fine.<br />
+1 cup flour.<br />
+1 teaspoon baking powder.<br />
+1 teaspoon sugar.<br />
+2 teaspoons salt.<br />
+&frac14; teaspoon white pepper.<br />
+2 eggs.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add dry ingredients, sifted together, to corn; add
+yolks well beaten; then fold in whites beaten until stiff. Fry as
+griddle cakes; or dip a tablespoon into deep hot Cottolene, drain
+well, then take up a spoonful of the corn mixture, drop into hot
+Cottolene, pushing it off spoon into hot fat with a spatula. Fry a
+golden brown. Drain on brown paper and serve immediately.</p>
+
+
+<div class='recipe'>CABBAGE RELISH</div>
+
+<p>Remove the wilted and coarse outside leaves from one small,
+solid head of white, new cabbage (Southern), cut off stalk, cut head
+in quarters, cut out stalk from each quarter and chop cabbage very
+fine. Add one medium-sized Bermuda onion, finely chopped.
+Cover with ice water and let stand until crisp. Drain thoroughly
+and mix with Relish Dressing. Serve in lemon baskets, sprinkle
+with finely chopped chives, green pepper or parsley.<span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span></p>
+
+<div class='recipe2'>RELISH DRESSING</div>
+
+<div class='ingredients'>
+1 teaspoon mustard.<br />
+1&frac12; teaspoons salt.<br />
+&frac12; tablespoon flour.<br />
+1 tablespoon sugar.<br />
+Few grains cayenne.<br />
+1 tablespoon melted butter.<br />
+1 egg yolk.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup hot vinegar.<br />
+&frac12; teaspoon celery seed.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup thick cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the ingredients, except celery seed, in the order
+given. Cook in double boiler, stirring constantly until mixture
+coats the spoon; strain and add celery seed. Chill and add to
+cabbage.</p>
+
+
+<div class='recipe'>STEWED RHUBARB</div>
+
+<p>Wash and trim off ends of two pounds tender rhubarb; do not
+peel. Cut rhubarb in one-inch pieces. Put into baking dish and
+sprinkle generously with sugar, add just enough water to prevent
+rhubarb from burning. Cover and bake in oven very slowly until
+tender but not broken. (Slow cooking preserves its color.) One
+cup of Sultana raisins may be cooked with rhubarb. They must,
+however, be first picked over, stems removed, then covered with
+boiling water, drained, then covered again with boiling water and
+cooked until soft. Arrange a layer of rhubarb in baking dish, then
+a sprinkle of raisins and sugar and thus continue until all are used.
+Finish cooking as directed in the foregoing. Serve very cold.</p>
+
+
+<div class='recipe'>MARBLE CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup sugar.<br />
+2 eggs.<br />
+&frac12; cup milk.<br />
+&frac12; teaspoon cinnamon.<br />
+&frac12; teaspoon nutmeg.<br />
+&frac14; teaspoon salt.<br />
+1-&frac34; cups flour.<br />
+3 teaspoons baking powder.<br />
+1 tablespoon molasses.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, yolks of eggs
+beaten until thick and light, flour sifted with baking powder, alternately
+with milk. Fold in whites of eggs beaten until stiff. Turn
+one-third of this batter into a bowl and add to it molasses and spices.
+Pour into well-greased pan, alternating light and dark mixtures to
+give it the "marbled" appearance.</p>
+
+<p>Bake forty to forty-five minutes in a moderate oven.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span></p>
+
+
+
+<div class='center'> <table class="may" summary="may">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='hang2'>
+"If you are an artist in the kitchen
+you will always be esteemed."&mdash;Elizabeth
+in Her German Garden.<br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span></p>
+
+<div class="sidenote"><i>May</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Asparagus Soup</span>&mdash;<span class="smcap">Saltines</span><br />
+<br />
+<span class="smcap">Baked Bluefish &agrave; la Creole</span><br />
+<br />
+<span class="smcap">Chateau Potatoes</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Stringless Beans with Bacon</span><br />
+<br />
+<span class="smcap">Cheese and Pimento Salad</span><br />
+<br />
+<span class="smcap">Frozen Strawberries</span><br />
+<br />
+<span class="smcap">Corn-Starch Loaf Cake with Maple Frosting</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span>&mdash;<span class="smcap">Tea Frapp&eacute;</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CREAM OF ASPARAGUS SOUP</div>
+
+<div class='ingredients'>
+3 cups White Stock.<br />
+1 bunch (or 1 can) asparagus.<br />
+2 cups cold water.<br />
+2 slices onion.<br />
+4 tablespoons butter.<br />
+4 tablespoons flour.<br />
+1&frac12; cups scalded milk.<br />
+&frac12; cup hot cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash, scrape and cut asparagus in one-inch pieces,
+reserve the tips. Cover with boiling salted water, cook ten minutes;
+drain, add stock and onion and cook until tender, rub through a
+sieve. Melt butter in a sauce pan, add flour, stir to a smooth paste;
+remove from fire and add first mixture slowly, stirring constantly.
+Season with salt and pepper, add hot milk and cream, continue
+stirring. Cook tips in boiling salted water until tender, drain.
+Turn soup into hot soup tureen, add tips and serve. If canned
+asparagus is used, drain from liquor, rinse, reserve tips and follow
+directions given in the foregoing.</p>
+
+
+<div class='recipe'>BLUEFISH &Agrave; LA CREOLE</div>
+
+<p>Remove bones from a fresh, three-pound bluefish. Place on a
+well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt
+and paprika. Cook in a hot oven twenty-five minutes, basting often
+with melted butter or sweet dripping. Remove to hot serving
+platter and pour a Creole Sauce around fish. Sprinkle fish with<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span>
+buttered crumbs, set platter on a board and place in oven to brown
+crumbs. Garnish with slices of lemon dipped in chopped parsley.</p>
+
+<div class='recipe2'>CREOLE SAUCE</div>
+
+<p>(For recipe see <a href="#Page_122">Page 122</a>.)</p>
+
+
+<div class='recipe'>CHATEAU POTATOES</div>
+
+<p>Wash, pare and cook (almost soft) one-half dozen medium-size
+potatoes. Drain perfectly dry, cool and cut them in quarters, trim
+them in the shape of small gherkins. Wash them in cold water,
+then put them in a frying pan, reheat in boiling water. Drain and
+add four tablespoons butter; shake the pan until potatoes are well
+buttered and a golden brown color. Remove carefully with a
+skimmer to hot serving dish, and sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>STRINGLESS BEANS WITH BACON</div>
+
+<p>Cut three thin slices of bacon in shreds crosswise, try out in a
+frying pan. Cook until tender two cups green, stringless beans and
+three or four small new onions, in boiling salted water. Drain and
+add to bacon, mix well, add salt (if necessary) and pepper; turn into
+a hot serving dish.</p>
+
+
+<div class='recipe'>CHEESE AND PIMENTO SALAD</div>
+
+<p>(For recipe see <a href="#Page_26">Page 26</a>.)</p>
+
+
+<div class='recipe'>FROZEN STRAWBERRIES</div>
+
+<div class='ingredients'>
+4 cups thin cream.<br />
+3 cups thick cream.<br />
+2 cups milk.<br />
+1 cup sugar.<br />
+&frac14; cup water.<br />
+Few grains salt.<br />
+2 cups strawberry juice and pulp.<br />
+1 tablespoon lemon juice.<br />
+Strawberries.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook water and sugar together three minutes. Cool
+and add to cream and milk. Add a sprinkle of salt. Turn into
+freezer and when half frozen add lemon juice and strawberry pulp.
+Finish freezing. Let stand an hour or two to ripen. Serve in cone
+shape and place a large, unhulled strawberry in top of each cone.<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span></p>
+
+
+<div class='recipe'>CORN STARCH LOAF CAKE</div>
+
+<div class='ingredients'>
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 cups fine sugar.<br />
+1 cup milk.<br />
+1 cup corn starch.<br />
+2 cups flour.<br />
+1&frac12; tablespoons baking powder.<br />
+Whites 5 eggs beaten stiff.<br />
+&frac12; teaspoon salt.<br />
+1 teaspoon vanilla.<br />
+</div>
+
+<p><span class="smcap">Process:</span> Cream Cottolene, add sugar gradually, stirring constantly.
+Mix and sift flour, corn starch, baking powder and salt;
+add alternately to first mixture with milk, add vanilla, then cut
+and fold in whites of eggs. Turn mixture into two well-greased,
+brick-shaped bread pans and bake forty-five minutes in a moderate
+oven. Spread with Maple Frosting (see <a href="#Page_103">Page 103</a>) and stick with
+blanched and shredded almonds slightly toasted.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i013.png" width="400" height="188" alt="Frozen Strawberries" title="" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span></p>
+<div class="sidenote"><i>May</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Spinach</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Croutons</span><br />
+<br />
+<span class="smcap">Young Pigeons (Stall Fed) Stuffed and Braised</span><br />
+<br />
+<span class="smcap">Mashed Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Asparagus with Butter Sauce</span><br />
+<br />
+<span class="smcap">Spinach Salad</span><br />
+<br />
+<span class="smcap">Cottage Pudding with Strawberries</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+<div class='recipe'>CREAM OF SPINACH</div>
+
+<div class='ingredients'>
+&frac12; peck spinach.<br />
+6 cups cold water.<br />
+&frac12; small bay leaf.<br />
+1&frac12; teaspoons salt.<br />
+3 tablespoons Cottolene.<br />
+2 cups milk.<br />
+2 slices onion.<br />
+3 tablespoons flour.<br />
+&frac12; cup heavy cream.<br />
+Cayenne pepper and celery salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook spinach in water thirty minutes. Drain, chop,
+and rub through sieve. Scald milk with onion and bay leaf.
+Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour
+on slowly scalded milk (first removing onion and bay leaf), stirring
+constantly. Add seasonings, spinach pulp; cook five minutes and
+serve with cream, whipped stiff. Sprinkle each portion with finely
+chopped parsley.</p>
+
+
+<div class='recipe'>YOUNG PIGEONS STUFFED AND BRAISED</div>
+
+<p>Clean, stuff and truss six <i>young</i> pigeons. Arrange them in a
+stew pan or Dutch oven. Add one quart boiling water; add three
+blades celery, cut in pieces, and three slices of onion, a small bit of
+bay leaf and one-half teaspoon peppercorns. Cover closely and
+simmer (in the oven if Dutch oven is used) slowly, until birds are
+tender (about two hours according to age of birds). Remove from
+casserole, cool and spread with soft butter. Sprinkle with salt,
+pepper, and dredge with flour. Strain liquor from casserole. Try
+out fat salt pork in vessel, and brown birds richly in the pork fat,
+turning often that they may be evenly browned. Make a sauce<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span>
+of the strained stock. Make shallow, boat-shape croutons of stale
+bread, fry them a golden brown in deep hot Cottolene, drain on
+brown paper and arrange a bird in each boat. Garnish with parsley.</p>
+
+<div class='recipe2'>STUFFING FOR PIGEONS</div>
+
+<div class='ingredients'>
+1 cup hot, riced potato.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+1 teaspoon finely chopped chives.<br />
+1 tablespoon butter.<br />
+&frac14; cup soft stale bread crumbs soaked in water then wrung in a napkin.<br />
+1 egg yolk.<br />
+Few grains poultry seasonings.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given and fill body of
+pigeons.</p>
+
+
+<div class='recipe'>ASPARAGUS WITH BUTTER SAUCE</div>
+
+<p>Untie the bunches, wash and remove scales. Cut off the hard
+part of spears as far up as they will snap. Retie, and cook in boiling
+salted water until tender (about fifteen minutes), leaving the tips
+out of water the first ten minutes of cooking. Drain, remove strings.
+Arrange in hot serving dish and pour over two tablespoons melted
+butter (for each bunch), sprinkle with salt and pepper.</p>
+
+
+<div class='recipe'>SPINACH SALAD</div>
+
+<p>Pick over and wash in several waters or until no sand is left in
+bottom of bowl, one-half peck spinach. Drain and cook in its own
+juice and the water that clings to the leaves (if spinach is old, cook
+it in plenty of water), until soft. Drain dry as possible and chop
+finely. Season with salt, pepper and Tarragon vinegar. Cut
+bacon in shreds crosswise, then cut shreds in small bits. Saut&eacute;
+them until delicately browned and crisp, skim them from the fat,
+add them to spinach, add one tablespoon of bacon fat. Butter
+lightly small Dairole molds and pack solidly with spinach. Chill,
+unmold and arrange on thin slices of cold, boiled ham, tongue or
+Bologna sausage, trimmed in circular pieces a trifle larger than
+mold of spinach. Arrange each portion in a nest of parsley or
+cress, and fill depression on top of spinach with Mayonnaise or
+Sauce Tartare (for recipe see <a href="#Page_84">Page 84</a>).<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span></p>
+
+
+<div class="sidenote"><i>May</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Asparagus</span><br />
+<br />
+<span class="smcap">Braised Calf's Liver</span><br />
+<br />
+<span class="smcap">Rice au Gratin</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Carrots and Turnips in Cream Sauce</span><br />
+<br />
+<span class="smcap">Asparagus Salad</span><br />
+<br />
+<span class="smcap">Custard Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Edam Cheese</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+<br />
+<span class="smcap">Iced Tea</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CREAM OF ASPARAGUS</div>
+
+<p>(For recipe see <a href="#Page_66">Page 66</a>.)</p>
+
+
+<div class='recipe'>BRAISED CALF'S LIVER</div>
+
+<p>Wipe liver and skewer into shape, if necessary. Draw small
+lardoons through the liver, in parallel rows, leaving each lardoon
+extend one-half inch above surface. Place liver in a casserole or
+Dutch oven, surround with remnants of lardoons. Sprinkle with
+salt, pepper and dredge with flour. Surround with one-third cup
+each of carrots, onion and celery, cut in small cubes; add one-half
+teaspoon peppercorns, six cloves, one spray parsley, a bit of bay
+leaf and two cups hot Brown Stock or water. Cover closely and
+cook in a slow oven two hours. Remove cover the last half hour of
+cooking that liver may brown richly. Remove liver to serving
+platter, set aside in a warm place. Strain liquor in casserole and
+use for making a Brown Sauce. Pour sauce around liver and serve.
+Braised liver may be served cold, thinly sliced.</p>
+
+
+<div class='recipe'>RICE AU GRATIN</div>
+
+<div class='ingredients'>
+1&frac12; cups steamed or boiled rice.<br />
+1 tablespoon salt.<br />
+1&frac12; tablespoons butter.<br />
+<small><sup>1</sup>/<sub>3</sub></small> lb. grated cheese.<br />
+Cayenne.<br />
+Milk.<br />
+Buttered cracker crumbs.<br />
+<span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span></div>
+
+<p><span class="smcap">Process</span>: When steaming or boiling the rice, allow one tablespoon
+of salt for seasoning. Butter a baking dish and cover with a
+layer of rice, dot over with some of the butter. Sprinkle with a thin
+layer of cheese and a slight sprinkle cayenne; repeat alternate layers
+until rice and cheese are used. Pour on milk to half the depth of
+baking dish, cover with buttered cracker crumbs and bake in oven
+until cheese melts and crumbs are brown.</p>
+
+
+<div class='recipe'>CARROTS AND TURNIPS IN CREAM SAUCE</div>
+
+<p>Scrub, scrape and cut carrots in small cubes. Wash, pare and
+cut purple-top turnips the same. (There should be one and one-half
+cups of each.) Cover each (in separate vessels) with boiling
+water and cook until tender; add salt the last half hour of cooking.
+Drain well, toss together and reheat in one and one-half cups Thin
+White Sauce.</p>
+
+
+<div class='recipe'>ASPARAGUS SALAD</div>
+
+<p>Cook asparagus in the usual way, drain and slip three or four
+spears through an onion ring just large enough to hold them. Arrange
+these fagots in nests of crisp lettuce heart leaves. Just before
+serving pour over French Dressing to which has been added one
+tablespoon of finely chopped chives. A band of red or green pepper
+may be used in place of the onion ring. Canned asparagus should
+first be drained from the liquor in the can then rinsed with cold
+water. Chilled and served as directed in the foregoing.</p>
+
+
+<div class='recipe'>CUSTARD PIE</div>
+
+<p>Line a deep, perforated pie tin with Plain or Rich Paste. For
+filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth
+teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly
+two cups scalded milk, stirring constantly. Bake in a hot oven at
+first, to set the crust or rim, then reduce the heat afterwards; as this
+is a combination of eggs and milk it should be finished in a slow oven.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span></p>
+<div class="sidenote"><i>May</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute;</span>&mdash;<span class="smcap">Bread Sticks</span><br />
+<br />
+<span class="smcap">Boiled Corned Beef with Vegetables</span><br />
+<br />
+<span class="smcap">Dandelion Salad</span><br />
+<br />
+<span class="smcap">Frozen Strawberries</span><br />
+<br />
+<span class="smcap">Spanish Layer Cake</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span>&mdash;<span class="smcap">Iced Tea</span><br />
+</div>
+<hr style="width: 45%;" />
+
+<div class='recipe'>CONSOMM&Eacute; WITH BREAD STICKS</div>
+
+<p>(For recipe see <a href="#Page_149">Page 149</a>.)</p>
+
+
+<div class='recipe'>BOILED CORNED BEEF WITH VEGETABLES</div>
+
+<p>Select five or six pounds from the plate or the brisket; wash
+carefully in cold water, drain; place in kettle and cover with boiling
+water, let boil five minutes and&mdash;if very briny&mdash;drain, rinse off
+scum with hot water and again cover with boiling water; heat to
+boiling point and simmer until meat is tender (about six hours).
+Remove beef from liquor, keep covered in a warm place. Skim
+off some of the fat from liquor. Add carrots washed, scraped and
+cut in quarters. Let cook fifteen minutes, then add small white
+onions and turnips pared and cut in quarters, one head white cabbage
+cut in quarters (stalk cut out). Wash, pare and cut uniform-sized
+potatoes in quarters, parboil five minutes, then drain and add
+to other ingredients. Cook beets in a separate vessel. When
+vegetables are soft, arrange meat in center of hot serving platter and
+surround with carrots, turnips, onions and cabbage. Sprinkle
+vegetables with finely chopped parsley, serve beets in separate dish.
+Pass horseradish, mustard and vinegar.</p>
+
+
+<div class='recipe'>DANDELION SALAD</div>
+
+<p>Gather the dandelion when young and tender. That which is
+cultivated is well bleached and very tender. Wash thoroughly in<span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span>
+several waters, cut off the roots and outside leaves. Drain dry on
+a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet
+bacon in tiny shreds crosswise and saut&eacute; in frying pan until crisp;
+sprinkle bacon over dandelion. To the fat in pan (there should
+be one-third cup), add one-fourth cup vinegar diluted with two
+tablespoons water. Heat to boiling point and pour over dandelions;
+toss leaves with a fork until well mixed with dressing; serve at once.</p>
+
+
+<div class='recipe'>FROZEN STRAWBERRIES&mdash;No. 2</div>
+
+<div class='ingredients'>
+2 quarts cream.<br />
+2 cups sugar.<br />
+Few grains salt.<br />
+2 cups strawberry juice and pulp.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash and hull strawberries (about three boxes);
+sprinkle with one cup sugar, cover closely and set aside in a cool
+place for two hours. Mash and squeeze berries through cheese
+cloth. Mix remaining cup sugar and salt with cream; turn into
+freezer and, when half frozen, add strawberries and finish freezing.
+Serve with Strawberry Sauce.</p>
+
+<div class='recipe2'>STRAWBERRY SAUCE</div>
+
+<div class='ingredients'>
+1 cup sugar.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup water.<br />
+2 cups strawberry pulp.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Make a syrup by boiling water with sugar three
+minutes (after mixture begins to boil), cool slightly and add strawberry
+pulp. Chill thoroughly and serve.</p>
+
+
+<div class='recipe'>SPANISH LAYER CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup sugar.<br />
+Yolks 2 eggs.<br />
+&frac12; cup milk.<br />
+1<small><sup>7</sup>/<sub>8</sub></small> cups pastry flour.<br />
+3 teaspoons baking powder.<br />
+1 teaspoon cinnamon.<br />
+&frac14; teaspoon cloves.<br />
+&frac14; teaspoon salt.<br />
+Whites 2 eggs.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Mix and sift flour, baking powder, spices and salt; add to
+first mixture alternately with milk. Cut and fold in stiffly beaten
+whites of eggs. Bake in two well-greased, square, layer cake pans.
+Spread with a thick layer of raspberry between layers. Cover top
+with frosting or dredge with powdered sugar.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p>
+<div class="sidenote"><i>May</i><br />
+<i>Fifth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Rice Soup</span><br />
+<br />
+<span class="smcap">Flank Steak Stuffed and Braised</span><br />
+<br />
+<span class="smcap">Boiled Rice</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Dandelion Greens with Bacon</span><br />
+<br />
+<span class="smcap">Asparagus Salad</span><br />
+<br />
+<span class="smcap">Strawberry Short Cake</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+<div class='recipe'>CREAM OF RICE SOUP</div>
+
+<div class='ingredients'>
+1 cup rice, well washed.<br />
+1&frac12; quarts cold water.<br />
+1 onion sliced.<br />
+1 green pepper cut in shreds.<br />
+2 cups hot cream or milk.<br />
+&frac14; cup butter.<br />
+2 tablespoons flour.<br />
+Salt, cayenne and nutmeg.<br />
+1 teaspoon finely chopped parsley.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Heat water to boiling, season with salt and add rice,
+onion and green pepper (discarding seeds and veins). Cook until
+rice is soft; rub through a sieve. Melt butter in a saucepan, add
+flour, stir to a smooth paste, add cream slowly, stirring constantly.
+Add seasonings and cook over hot water ten minutes. Combine
+with rice mixture, continue cooking five minutes. Turn into hot
+soup tureen and sprinkle over with parsley.</p>
+
+
+<div class='recipe'>FLANK STEAK STUFFED AND BRAISED</div>
+
+<p>Select a flank steak weighing about two and one-half pounds.
+Have the butcher peel off the superfluous fat and tissue and score
+both sides diagonally in opposite directions. Remove the steak
+from paper when it comes from market and lay it flat on meat board,
+sprinkle with salt and pepper. Spread over it a thin layer of stuffing,
+(see <a href="#Page_154">Page 154</a>), roll lengthwise, very compactly, sew the overlapping<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span>
+edge securely, also the ends. Sprinkle roll with salt, pepper and
+dredge with flour. Place meat in pan with enough Cottolene to
+brown it richly, turning roll until it is richly browned all over. Then
+remove to Dutch oven or casserole; rinse dripping pan with a little
+boiling water, pour over meat and surround with two cups stewed
+and strained tomato pulp, one onion thinly sliced, one green pepper
+shredded (after removing seeds and veins), two sprays parsley, the
+half of a small bay leaf and two tablespoons Worcestershire sauce.
+Cover closely, place in oven and cook meat very slowly about three
+to four hours. Remove meat to serving platter. Dilute four tablespoons
+flour with cold water to the consistency to pour, add to sauce
+in pan, stir until well blended, season with salt and pepper; let
+simmer ten minutes, then strain around meat. Garnish with sprays
+of parsley or cress.</p>
+
+
+<div class='recipe'>DANDELION GREENS</div>
+
+<p>Remove the roots, carefully pick over (discarding all tough and
+wilted leaves) and wash dandelion leaves in several waters; to the
+last water add salt to free leaves from insects and vermin. It
+will require one peck of leaves to serve a family of six.
+Cook leaves in plenty of boiling salted water until tender; drain
+at once and chop fine. Dress with butter and pepper; cut thin
+slices of bacon in shreds crosswise, try it out and pour over dandelions.
+(There should be one-third cup bacon fat.) The shreds of
+bacon are an attractive garnish; hard-cooked eggs may also be used
+as a garnish. Cut them in eighths or rings. Vinegar is sometimes
+added. Serve hot.</p>
+
+
+<div class='recipe'>STRAWBERRY SHORT CAKE</div>
+
+<p>(For recipe see <a href="#Page_59">Page 59</a>.)</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span></p>
+
+
+
+<div class='center'> <table class="june" summary="june">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem3'>
+Nothing lovelier can be found<br />
+In woman, than to study house good.<br />
+<span style="margin-left: 13.5em;">&mdash;Milton.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span></p>
+
+<div class="sidenote"><i>June</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute;</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Browned Crackers</span><br />
+<br />
+<span class="smcap">Lamb Chops Breaded</span>&mdash;<span class="smcap">Ma&icirc;tre d'H&ocirc;tel Butter</span><br />
+<br />
+<span class="smcap">New Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Chive Sauce</span><br />
+<br />
+<span class="smcap">Green Peas</span><br />
+<br />
+<span class="smcap">June Salad</span><br />
+<br />
+<span class="smcap">Cherry Pie</span><br />
+<br />
+<span class="smcap">Iced Tea</span>&mdash;<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CONSOMM&Eacute; PRINCESS</div>
+
+<p>Add to Consomm&eacute; small green peas and tiny cubes of cold
+cooked breast of chicken. (For recipe for Consomm&eacute; see <a href="#Page_149">Page 149</a>.)</p>
+
+
+<div class='recipe'>BROWNED CRACKERS</div>
+
+<p>Split crackers, arrange them in a dripping pan, place in a moderate
+oven until crisp and delicately browned.</p>
+
+
+<div class='recipe'>LAMB CHOPS BREADED</div>
+
+<p>Prepare loin or French chops as for broiling. Dip in crumbs,
+egg (diluted with cold water, allowing two tablespoons water to
+each egg), <ins title="Transcriber's Note: original reads 'and'">add</ins>  in crumbs, and fry in deep hot Cottolene six to eight
+minutes. Drain on brown paper and spread with Ma&icirc;tre d'H&ocirc;tel
+Butter.</p>
+
+
+<div class='recipe'>NEW POTATOES WITH CHIVE SAUCE</div>
+
+<p>Scrape off the skin, remove the "eyes" with a sharp pointed
+knife and scrub them with a vegetable brush, rinse thoroughly and
+put in sauce pan, add boiling water to cover; season with salt, cover
+and cook until soft, drain. If small, serve whole; if large, cut them
+in one-half inch cubes and reheat in Chive Sauce.<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span></p>
+
+
+<div class='recipe'>CHIVE SAUCE</div>
+
+<p>To Cream Sauce (see <a href="#Page_151">Page 151</a>) add one tablespoon finely chopped
+Chives.</p>
+
+
+<div class='recipe'>GREEN PEAS</div>
+
+<p>Cook peas in boiling water. Use just enough water to prevent
+them from burning. Add salt fifteen minutes before removing
+them from fire. Season with butter and pepper.</p>
+
+
+<div class='recipe'>JUNE SALAD</div>
+
+<p>Remove stones from red and pink Ox-heart cherries and cut
+them in halves lengthwise. Remove the pulp from oranges and
+cut in inch cubes; peel bananas and cut in one-half inch cubes. Use
+equal quantities of each and marinate with French Dressing No. 2.
+Serve in nests of heart lettuce leaves and mask with Mayonnaise.</p>
+
+<div class='recipe2'>FRENCH DRESSING No. 2</div>
+
+<div class='ingredients'>
+&frac14; teaspoon salt.<br />
+4 tablespoons Olive oil.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon paprika.<br />
+2 tablespoons lemon juice.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put seasoning in small bowl, add oil slowly, stirring
+constantly; add lemon juice slowly, continue beating until all is
+used. Chill, beat again and turn over fruit.</p>
+
+<div class='recipe2'>MAYONNAISE DRESSING</div>
+
+<div class='ingredients'>
+&frac12; teaspoon salt.<br />
+Few grains cayenne.<br />
+Yolks 2 eggs.<br />
+1&frac12; tablespoons lemon juice, or<br />
+&frac34; tablespoon each of vinegar and lemon juice.<br />
+&frac34; cup Olive oil.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put seasoning in bowl, add egg yolks and mix thoroughly,
+add oil drop by drop, until four tablespoons have been added,
+after which larger quantities may be added. Stir constantly. As
+mixture thickens, add a teaspoon lemon juice or vinegar. Continue
+adding oil and lemon juice or vinegar alternately until all is used,
+stirring constantly. All ingredients should be very cold. Set bowl
+in which dressing is made in a bowl of crushed ice.<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span></p>
+
+
+<div class='recipe'>CHERRY PIE</div>
+
+<p>Pick over, stem and pit cherries (there should be two cups when
+pitted). Heat to boiling point in their own juice, then chill them.
+Line a perforated pie pan with Rich Paste, moisten the rim with cold
+water and lay around a strip of pastry one inch wide, press lightly.
+Brush the pastry over with slightly beaten white of egg. Sweeten
+cherries to taste, add a few grains of salt and turn into lined pie pan.
+Sift over two tablespoons flour, moisten rim and cover with top
+crust, flute the edges and bake in hot oven for the first ten minutes,
+then reduce heat, continue baking for twenty-five minutes. Serve
+hot with cheese, cut in strips one-fourth inch thick and wide by two
+and one-half inches long.</p>
+
+
+<div class='recipe'>ICED TEA</div>
+
+<p>Make tea and chill. Serve in glasses filled with crushed ice,
+adding (if desired) one tablespoon lemon juice to each glass. Pass
+fine granulated (Bar) sugar. Place each glass on a small plate.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i015.png" width="400" height="198" alt="Cherry Pie" title="" />
+</div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span></p>
+
+
+<div class="sidenote"><i>June</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cheese Canap&eacute;s</span><br />
+<br />
+<span class="smcap">Hamburg Roast</span>&mdash;<span class="smcap">Brown Sauce</span><br />
+<br />
+<span class="smcap">Roast New Potatoes</span><br />
+<br />
+<span class="smcap">Green Peas with New Carrots in Cream Sauce</span><br />
+<br />
+<span class="smcap">Garden Cress with Oranges&mdash;French Dressing</span><br />
+<br />
+<span class="smcap">Currant Pie</span><br />
+<br />
+<span class="smcap">Coffee</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cherry Punch</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CHEESE CANAP&Eacute;S</div>
+
+<p>Cut stale bread in one-quarter inch slices, shape with small
+biscuit cutter (2 inches in diameter). Spread lightly with French or
+German mustard, sprinkle thickly with grated cheese, sprinkle
+cheese with finely chopped olives. Place a small stuffed olive in
+center of each. Dispose on a small plate covered with a paper
+doily. Garnish with sprays of parsley and serve as an "appetizer."</p>
+
+
+<div class='recipe'>HAMBURG ROAST</div>
+
+<p>Remove the fat and stringy parts, also marrow-bone, from two
+pounds round steak. Pass through the meat grinder twice; add the
+marrow taken from bone, one tablespoon green pepper finely chopped,
+one tablespoon onion finely chopped, season well with salt and the
+beaten yolks of two eggs or one whole egg slightly beaten; add one-half
+cup of soft bread crumbs that have been soaked in cold water
+thirty minutes and wrung dry in a double cheese cloth. Mix ingredients
+thoroughly with the hand. Shape in a compact roll of
+uniform thickness. Lay thin slices of salt pork or bacon in the
+bottom of a dripping pan, set the roast on them; lay thin slices of
+salt pork over the meat and place in a hot oven. After the first eight<span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span>
+minutes reduce the heat and baste with the hot fat in the pan; let
+cook about thirty minutes, basting every ten minutes. The roast
+should be richly browned on the outside and a delicate pink inside.
+Serve surrounded with Tomato, Brown or Creole Sauce.</p>
+
+<div class='recipe2'>BROWN SAUCE</div>
+
+<div class='ingredients'>
+2 tablespoons butter.<br />
+1 slice onion.<br />
+4 tablespoons flour.<br />
+1&frac12; cups Brown Stock.<br />
+&frac14; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in sauce pan, add onion and cook until
+delicately browned; remove onion, and cook butter until richly
+browned, stirring constantly; add flour sifted with seasonings, stir to
+a paste and continue browning. Then pour on stock, slowly stirring
+until smooth and glossy. Onion may be omitted.</p>
+
+
+<div class='recipe'>ROAST NEW POTATOES</div>
+
+<p>Select uniform-sized new potatoes, wash and scrub them with
+a brush, pare and parboil ten to fifteen minutes (according to the
+size) in boiling salted water. Drain and place them around rack in
+dripping pan in which meat is roasting and cook until tender. Baste
+occasionally with fat in pan when basting roast.</p>
+
+
+<div class='recipe'>GREEN PEAS AND NEW CARROTS IN CREAM SAUCE</div>
+
+<p>Cook one and one-half cups of peas in just enough water to
+prevent them from burning. Add salt fifteen minutes before removing
+them from range.</p>
+
+<p>Wash, scrub and scrape new carrots and cut them in one-fourth
+inch cubes (there should be one and one-half cups); cook in boiling
+salted water until tender. Drain and mix with peas. Reheat them
+in one and one-half cups of Cream Sauce (for recipe see <a href="#Page_151">Page 151</a>).</p>
+
+
+<div class='recipe'>GARDEN CRESS WITH ORANGES</div>
+
+<p>Arrange individual nests of Garden Cress on six chilled salad
+plates. Cut eight oranges in halves, remove the pulp, discarding
+veins and sections. Leave the pulp in the original shape as taken
+from the sections; divide the pulp evenly between the six nests.<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span>
+Serve with French Dressing and sprinkle each portion with paprika
+and a few grains cayenne. Omit the garlic when using fruit.</p>
+
+<div class='recipe2'>FRENCH DRESSING</div>
+
+<div class='ingredients'>
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+&frac14; teaspoon paprika.<br />
+6 tablespoons olive oil.<br />
+2 tablespoons vinegar.<br />
+Garlic.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Rub the mixing bowl with a bruised clove of garlic;
+add salt, pepper, paprika and oil; beat until ingredients are thoroughly
+blended, adding vinegar slowly meanwhile. A piece of ice
+put into bowl while stirring will aid in chilling the mixture.</p>
+
+
+<div class='recipe'>CURRANT PIE</div>
+
+<div class='ingredients'>
+2&frac12; cups cleaned currants.<br />
+2 cups sugar.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+2 eggs slightly beaten.<br />
+2 tablespoons flour.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the ingredients in the order given. Turn in a
+lined pie pan, heaping currants in center; cover with top crust, press
+and flute the edges. Bake as other berry pies. Serve hot. Sprinkle
+with powdered sugar.</p>
+
+
+<div class='recipe'>CHERRY PUNCH</div>
+
+<p>Boil two cups sugar and one cup water until a rich syrup is
+formed. Add one cup of lemon juice and two cups of Cherry juice,
+left over when canning cherries. (This left-over juice may be
+brought to the boiling point, skimmed and turned into sterilized
+fruit jars, sealed and stored as canned fruit and may be used for
+punch or pudding sauce.) Add two cups cold water. Fill a claret
+pitcher with cracked ice; add mixture. When serving, place a thin
+slice of orange, three or four strawberries and three pitted California
+cherries in each glass, fill three-fourths full with mixture. Serve
+very cold.<span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span></p>
+
+
+<div class="sidenote"><i>June</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Chicken Consomm&eacute; with Poached Egg Yolks</span><br />
+<br />
+<span class="smcap">Fried Perch</span>&mdash;<span class="smcap">Sauce Tartare</span><br />
+<br />
+<span class="smcap">Shredded Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Asparagus on Toast</span><br />
+<br />
+<span class="smcap">Lettuce with Cream Dressing</span><br />
+<br />
+<span class="smcap">Cherry Roly-Poly</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cherry Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CHICKEN CONSOMM&Eacute; WITH POACHED EGG YOLKS</div>
+
+<p>Heat six cups of Chicken Consomm&eacute; to the boiling point. Poach
+the yolks of six eggs in hot water until firm; remove from water with
+a skimmer. Place one yolk in each Bouillon cup and pour on hot
+consomm&eacute;. Sprinkle slightly with finely chopped chives or parsley.</p>
+
+
+<div class='recipe'>FRIED PERCH</div>
+
+<p>Select fresh perch of medium size. Clean, bone and wipe dry
+as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs
+(be sure fish are well coated with crumbs). Lay three at a time in a
+croquette basket and fry a golden brown in deep hot Cottolene.
+Cottolene should not be so hot as to brown fish at once, as fish will
+not be cooked through. (Time required for frying small fish is from
+four to six minutes.) Drain on brown paper and serve with Sauce
+Tartare. Garnish with parsley, lemon slices and radishes cut to
+imitate roses.</p>
+
+<div class='recipe2'>SAUCE TARTARE</div>
+
+<p>To one cup of Mayonnaise Dressing add one finely chopped
+shallot, one tablespoon each finely chopped capers, sweet gherkins,
+olives, and one-half tablespoon each finely chopped parsley and
+fresh tarragon. Mix well and keep cool until ready to serve.<span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span></p>
+
+
+<div class='recipe'>SHREDDED POTATOES</div>
+
+<p>Wash, pare and cut potatoes in one-eighth inch slices. Cut
+slices in tiny straws. Wash carefully in cold water until water
+ceases to be cloudy. Let stand one hour in cold water. Drain and
+dry on towels. Fry a golden brown in deep hot Cottolene. Drain
+on brown paper, sprinkle with salt and serve around fried perch.</p>
+
+
+<div class='recipe'>ASPARAGUS TIPS IN CROUSTADES</div>
+
+<p>Prepare the asparagus in the usual way, cut off the tops one
+inch in length. Cook in as little boiling salted water as possible.
+Drain and dress with a B&eacute;chamel Sauce. Serve in Bread Croustades
+(small round, square, or diamond-shaped molds cut through thick
+slices of bread).</p>
+
+<div class='recipe2'>B&Eacute;CHAMEL SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons butter.<br />
+4 tablespoons flour.<br />
+1&frac12; cups highly seasoned chicken stock.<br />
+&frac12; cup hot thin cream.<br />
+Yolk 2 eggs.<br />
+Salt, pepper, few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a saucepan, add flour, stir to a smooth
+paste; add stock slowly, stirring constantly; add cream and continue
+stirring. Bring to boiling point, remove from range and add
+egg yolk slightly beaten. Add seasonings. Beat until smooth and
+glossy. Keep hot over hot water. Do not allow sauce to boil after
+adding yolk of egg.</p>
+
+
+<div class='recipe'>LETTUCE WITH CREAM DRESSING</div>
+
+<p>Pick over, wash thoroughly young tender lettuce; cut off the
+roots and drain. Beat one-half cup heavy cream until solid. Add
+two tablespoons vinegar diluted with one tablespoon cold water.
+Add one tablespoon finely chopped chives, one-half teaspoon salt
+and one-eighth teaspoon pepper. Pour over lettuce, mix well and
+serve cold.</p>
+
+
+<div class='recipe'>CHERRY ROLY-POLY</div>
+
+<p>Make a baking powder biscuit dough as for Cream Fruit Rolls.
+(See <a href="#Page_180">Page 180</a>.) Roll to one-half inch thickness. Drain pitted
+cherries from the juice; strew them over dough, sprinkle with sugar<span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span>
+and dredge lightly with flour. Roll like a jelly roll, moisten and
+press the overlapping edge and close the ends as securely as possible.
+Bake in a hot oven, twenty-five minutes, basting three times with
+some of the cherry juice sweetened to taste, or tie loosely in a floured
+cloth and cook in boiling water two hours, or steam in a steamer one
+hour. Serve on a hot platter with Cherry Sauce.</p>
+
+<div class='recipe2'>CHERRY SAUCE</div>
+
+<div class='ingredients'>
+2 cups pitted cherries.<br />
+1 cup claret.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup sugar.<br />
+&frac12; glass red currant jelly.<br />
+Juice 1 lemon.<br />
+&frac12; dozen Cassia buds.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the ingredients in the order given, cook slowly
+until reduced to a syrup. Strain through a sieve and serve hot with
+Cherry Roly-Poly or Dumplings.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i016.png" width="400" height="142" alt="Asparagus Tips in Croustades" title="Asparagus Tips in Croustades" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span></p>
+<div class="sidenote"><i>June</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Asparagus Soup</span>&mdash;<span class="smcap">Croutons</span><br />
+<br />
+<span class="smcap">Radishes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Green Onions</span><br />
+<br />
+<span class="smcap">Roast Stuffed Shoulder of Lamb</span>&mdash;<span class="smcap">Mint Sauce</span><br />
+<br />
+<span class="smcap">New Potatoes with Peas</span><br />
+<br />
+<span class="smcap">Swiss Chard with Bacon and "Hard Boiled" Eggs</span><br />
+<br />
+<span class="smcap">Cherry Duff</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cherry Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+<div class='recipe'>CREAM OF ASPARAGUS SOUP</div>
+
+<p>(For recipe see <a href="#Page_66">Page 66</a>.)</p>
+
+
+<div class='recipe'>CROUTONS</div>
+
+<p>Cut stale bread in one-third inch slices; remove crusts and cut
+in one-third inch strips, cut strips in one-third inch cubes. Fry
+them a golden brown in deep hot Cottolene. Drain on brown paper
+and sprinkle lightly with salt.</p>
+
+
+<div class='recipe'>ROAST SHOULDER OF LAMB</div>
+
+<p>Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and
+truss in shape. Sprinkle with salt, pepper and dredge with flour.
+Place on rack in dripping pan, put in hot oven and baste with dripping
+melted in one cup hot water, as soon as flour begins to brown; continue
+basting every fifteen minutes until meat is done, which will
+require about two hours; add one cup of stock to pan while meat is
+cooking. When richly browned cover closely and finish cooking.</p>
+
+<p>To carve a boned leg of lamb, cut in thin slices across the grain,
+beginning at top of shoulder. When trussed in shape meat looks
+like a goose without wings or legs.</p>
+
+<div class='recipe2'>STUFFING FOR LAMB</div>
+
+<p>(See recipe <a href="#Page_154">Page 154</a> for stuffing, adding &frac34; teaspoon poultry
+seasoning.)<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span></p>
+
+<div class='recipe2'>MINT SAUCE</div>
+
+<div class='ingredients'>
+1 bunch of mint finely chopped.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup vinegar.<br />
+2 tablespoons cold water.<br />
+2 tablespoons powdered sugar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Dilute vinegar with cold water, add sugar and stir
+until sugar is dissolved, pour over mint (there should be four tablespoons
+of mint), place on back of range and infuse for one-half hour.</p>
+
+
+<div class='recipe'>NEW POTATOES WITH NEW PEAS</div>
+
+<p>Prepare potatoes as for New Potatoes with Chive Sauce (see
+recipe <a href="#Page_78">Page 78</a>), omitting the Chives. Cook one cup of new peas
+until tender, in as little boiling salted water as possible. Drain; add
+to potatoes. Reheat potatoes and peas in Cream Sauce.</p>
+
+
+<div class='recipe'>SWISS CHARD WITH BACON</div>
+
+<p>Wash and pick over Swiss Chard. Cook in boiling salted water,
+using just enough water to prevent Chard from burning. Drain and
+chop fine. Arrange in a mound on a chop platter, surround (crown
+fashion) with "hard-boiled" eggs cut in halves lengthwise, having
+cut side out. Cut a slice off the large end of each egg so that they
+will stay in place. Cut five slices of bacon in narrow strips crosswise.
+Try out one-third cup. Add one-fourth cup vinegar, diluted with
+one-fourth cup hot water, pour while hot over the Swiss Chard,
+scattering the scraps of bacon over top of mound.</p>
+
+
+<div class='recipe'>CHERRY DUFF</div>
+
+<div class='ingredients'>
+4 cups pitted cherries.<br />
+2 cups sugar.<br />
+1 teaspoon lemon juice.<br />
+1&frac12; tablespoons Cottolene.<br />
+2 cups flour.<br />
+4 teaspoons baking powder.<br />
+1 teaspoon salt.<br />
+&frac34; cup milk or thin cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, baking powder and salt; rub
+Cottolene in lightly with the tips of fingers; add milk and mix to soft
+dough. Put sugar, cherries, drained from juice, and lemon juice in
+bottom of well-greased baking dish. Cover with dough, place in
+steamer, set over kettle of boiling water, lay a crash towel over steamer,
+replace cover, and steam pudding forty-five minutes. Serve with
+cherry juice, thickened with arrow root and sweetened.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span></p>
+
+
+
+<div class='center'> <table class="july" summary="july">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem3'>
+I'm quite ashamed&mdash;'tis mighty rude<br />
+To eat so much&mdash;but all's so good!<br />
+<span style="margin-left: 15em;">&mdash;Pope.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span></p>
+
+<div class="sidenote"><i>July</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cold Consomm&eacute;</span><br />
+<br />
+<span class="smcap">Veal Loaf (Hot)</span>&mdash;<span class="smcap">Tomato Sauce</span><br />
+<br />
+(<span class="smcap">or</span>)<br />
+<br />
+<span class="smcap">Cold</span>&mdash;<span class="smcap">with String Bean Salad</span><br />
+<br />
+<span class="smcap">Saratoga Chips</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Beets in Drawn Butter</span><br />
+<br />
+<span class="smcap">Figs in Sherry Jelly with Whipped Cream</span><br />
+<br />
+<span class="smcap">Nut and Raisin Cake with Caramel Frosting</span><br />
+<br />
+<span class="smcap">Iced Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CHICKEN CONSOMM&Eacute; (COLD)</div>
+
+<p>Place a four-pound fowl in stock pot and a small knuckle of veal;
+add four quarts of cold water and heat slowly to boiling point.
+Skim, reduce heat and let simmer five hours. Do not allow liquid
+to boil as it will destroy its gelatinous properties, and the stock will
+be turbid. The last hour of cooking add one-third cup each celery,
+carrot and turnip cut in small dice, one-third cup sliced onion, one
+teaspoon peppercorns, one tablespoon salt, three sprays thyme, one
+spray marjoram, two sprays parsley, one-half bay leaf. Remove
+fowl and knuckle; strain soup through double cheese cloth, cool
+quickly, and remove all fat; clear. Fill Bouillon cups three-fourths
+full and chill. This should be a clear, savory jelly.</p>
+
+<div class='recipe2'>TO CLEAR SOUP STOCK</div>
+
+<p>After straining the stock through double cheese cloth, remove
+all fat and put the stock into a four-quart stew-pan. Place on range
+and allow the white and shell of one egg for each quart of stock.
+Beat the eggs slightly and crush shells in small bits, add slowly to
+stock, stirring constantly but slowly until the boiling point is reached;<span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span>
+let boil two minutes. Reduce the heat so that stock barely simmers
+twenty minutes, skim and strain through double cheese cloth placed
+over fine soup strainer. If stock to be cleared is not sufficiently
+seasoned, add more seasoning before clearing.</p>
+
+
+<div class='recipe'>VEAL LOAF</div>
+
+<p>Wipe three pounds of lean veal, discarding all skin and tissue.
+Pass meat through the meat-chopper twice, with one-half pound of
+salt pork; add six crackers rolled, one-fourth cup cream, juice of one
+small lemon (about two tablespoons), one tablespoon salt, one-half
+tablespoon black pepper, onion juice to taste. Mix thoroughly and
+pack solidly in a granite, brick-shaped bread pan, spread top evenly
+and brush with slightly beaten white of egg. Bake in a moderate
+oven three hours, basting often with one-fourth cup of pork fat or
+dripping diluted with one-fourth cup boiling water. Prick surface
+with a fork that fat may penetrate meat. Chill, remove to serving
+platter, surround by any good vegetable salad. If served hot,
+surround with Tomato, Creole or Espagnole Sauce. This may be
+prepared Saturday.</p>
+
+
+<div class='recipe'>STRING BEAN SALAD</div>
+
+<p>Marinate cold, cooked, stringless beans with French Dressing.
+There should be enough beans to make a generous border around
+a cold veal loaf. Sprinkle beans thickly with small onions thinly
+sliced and the rings separated. Garnish edge of dish with sprays of
+parsley and Nasturtium blossoms. The finely chopped seed-cells
+may also be sprinkled over beans and is quite an addition.</p>
+
+
+<div class='recipe'>SARATOGA CHIPS</div>
+
+<p>Wash and pare the desired number of uniform-sized potatoes.
+Slice thinly (using slaw cutter) into a bowl of cold water. Let
+stand several hours, changing the water often or until it is quite clear.
+Drain and drop them into a kettle of boiling water; allow them to
+boil just one minute. Drain quickly and cover with cold water.
+Drain from cold water and dry between towels. Fry a few at a time
+in deep hot Cottolene, keeping them moving with the skimmer.
+Drain on soft brown paper and sprinkle with salt.<span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span></p>
+
+
+<div class='recipe'>BEETS IN DRAWN BUTTER</div>
+
+<p>Wash the small new beets and cook in boiling salted water until
+tender. Drain and cover with cold water. Rub off the skins and
+slice them or cut them in cubes. Reheat them in</p>
+
+<div class='recipe2'>DRAWN BUTTER (SOUR SAUCE)</div>
+
+<p>Melt two tablespoons butter in a sauce-pan; add three tablespoons
+flour, stir to a smooth paste and add gradually, while stirring
+constantly, one cup boiling water. Boil two minutes, then add four
+tablespoons hot cream and four tablespoons vinegar (if vinegar is
+too acid use two tablespoons each of vinegar and water), season with
+salt and pepper.</p>
+
+
+<div class='recipe'>FIGS IN SHERRY JELLY</div>
+
+<div class='ingredients'>
+1 tablespoon granulated gelatine.<br />
+&frac14; cup cold water.<br />
+&frac34; cup boiling water.<br />
+&frac12; cup best table Sherry wine.<br />
+Juice of 1 small lemon.<br />
+&frac12; dozen washed figs.<br />
+Whipped Cream.<br />
+&frac12; cup sugar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Soak gelatine in cold water, then dissolve it in boiling
+water; add sugar and stir occasionally until mixture begins to
+thicken, then add wine and lemon juice. Chill a pint mold in ice
+water (a fancy mold is attractive for this purpose). Separate the
+figs, slice them thinly and dip some of them in the jelly and use them
+for decorating the mold; then fill the mold with alternate layers
+of sliced figs and the mixture, allowing the jelly to "set" each time
+before adding the slices of figs. Chill thoroughly. Unmold jelly
+on serving dish and surround with whipped cream sweetened and
+flavored as desired. Use pastry bag and rose tube for this purpose.</p>
+
+
+<div class='recipe'>NUT AND RAISIN CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup fine sugar.<br />
+3 eggs unbeaten.<br />
+1 cup pecan nut meats.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup raisins.<br />
+2 cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac34; cup milk.<br />
+Grated rind of half an orange.<br />
+&frac12; teaspoon cinnamon.<br />
+&frac14; teaspoon mace.<br />
+&frac14; teaspoon salt.<br />
+<span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span></div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly,
+add eggs, one at a time and beating each in thoroughly
+before adding another. Pass nuts and raisins through meat chopper,
+then mix with flour sifted with baking powder, salt and spices; add
+alternately to first mixture with milk, beating constantly. Turn
+mixture into a well-greased tube pan and bake thirty-five to forty
+minutes in a moderate oven. Spread with</p>
+
+<div class='recipe2'>CARAMEL FROSTING WITH NUTS</div>
+
+<div class='ingredients'>
+1&frac14; cups soft brown sugar.<br />
+&frac14; cup granulated sugar.<br />
+&frac12; cup boiling water.<br />
+Whites 2 eggs.<br />
+&frac12; teaspoon almond extract.<br />
+&frac12; cup pecan nut meats broken in pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Boil sugar and water together as for Boiled Frosting
+(see recipe <a href="#Page_56">Page 56</a>). Pour slowly onto beaten whites of eggs,
+beating constantly, continue beating until frosting is nearly cool.
+Put pan containing frosting in a larger vessel of boiling water, place
+on range and cook until mixture granulates around sides of pan, stir
+constantly while cooking. Remove from hot water and beat until
+frosting will keep its shape when dropped from spoon. Add nut
+meats and flavoring. Spread on cake, using wooden spoon to give
+surface a wave-like appearance.</p>
+
+
+<div class='recipe'>ICED COFFEE</div>
+
+<p>Follow directions for making Boiled Coffee, using four cups
+boiling water. Chill and serve in tall glasses filled with cracked
+ice; add cream and sugar.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span></p>
+<div class="sidenote"><i>July</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute; with Vegetables</span><br />
+<br />
+<span class="smcap">Baked Stuffed Black Bass</span>&mdash;<span class="smcap">Egg Sauce</span><br />
+<br />
+<span class="smcap">Parsley Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cauliflower with Cheese Sauce</span><br />
+<br />
+<span class="smcap">Thin Corn Bread</span><br />
+<br />
+<span class="smcap">Tomato and Onion Salad</span><br />
+<br />
+<span class="smcap">Steamed Blueberry Pudding</span>&mdash;<span class="smcap">Foamy Sauce</span><br />
+<br />
+<span class="smcap">Iced Tea</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CONSOMM&Eacute; WITH VEGETABLES</div>
+
+<p>To six cups Consomm&eacute; (for recipe see <a href="#Page_149">Page 149</a>) add French string
+beans cut in diamonds, carrots cooked and cut in tiny fancy shapes
+(using French vegetable cutters), and French peas. Serve with
+toasted Cheese Crackers.</p>
+
+
+<div class='recipe'>BAKED BLACK BASS</div>
+
+<p>Clean a four-pound Black Bass, pickerel or haddock, sprinkle
+with salt, stuff and sew with No. 8 cotton thread. Cut four or five
+diagonal gashes on each side of backbone and lay in strips of fat
+salt pork. Have the gashes on one side come between gashes on the
+other. The fish may be skewered in the shape of the letter S, or
+placed in an upright position on a well-greased fish sheet, laid in
+the bottom of a dripping-pan. Brush over with melted butter and
+sprinkle with salt and pepper, dredge with flour and strew small
+pieces of fat pork around fish. Bake one hour in a hot oven, basting
+every ten minutes, first with melted butter or dripping, then with
+fat in dripping-pan as it is tried out. Dispose on hot serving platter,
+pour around Egg Sauce and garnish with sprays of parsley.</p>
+
+<div class='recipe2'>STUFFING FOR FISH</div>
+
+<div class='ingredients'>
+&frac12; cup cracker crumbs.<br />
+1 cup stale bread crumbs.<br />
+5 tablespoons butter.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+&frac12; cup hot water.<br />
+Onion juice.<br />
+<span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span></div>
+
+<p><span class="smcap">Process</span>: Mix crumbs, add seasoning, melt butter and hot
+water, add to crumbs, toss lightly with a fork and add onion juice to
+taste.</p>
+
+
+<div class='recipe'>EGG SAUCE</div>
+
+<p>To Drawn Butter Sauce add one-half teaspoon Anchovy Essence
+and two hard-cooked eggs cut in thin slices. Sprinkle all with finely
+chopped parsley. (For Drawn Butter Sauce see <a href="#Page_92">Page 92</a>.)</p>
+
+
+<div class='recipe'>THIN CORN BREAD</div>
+
+<div class='ingredients'>
+&frac34; cup yellow corn meal.<br />
+1&frac14; cups flour.<br />
+2 tablespoons sugar.<br />
+5 teaspoons baking powder.<br />
+&frac34; teaspoon salt.<br />
+1 cup thin cream.<br />
+1 egg well beaten.<br />
+2 tablespoons Cottolene.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift the dry ingredients; add cream, beaten
+egg and Cottolene, beat thoroughly; bake in a well-greased, shallow
+pan, in a hot oven, twenty-five minutes; five minutes before removing
+from oven, brush over with melted butter or milk to give it
+a richer color. Serve with baked or broiled fish.</p>
+
+
+<div class='recipe'>PARSLEY POTATOES</div>
+
+<p>Select smooth, uniform-sized new potatoes; wash, scrape and
+cover with cold water. Let stand one hour; drain and place in
+steamer, cover closely and steam until soft. Remove to serving
+dish; dot over with bits of butter and sprinkle at once with coarse
+salt and finely chopped parsley.</p>
+
+
+<div class='recipe'>CAULIFLOWER WITH CHEESE SAUCE</div>
+
+<p>Select a medium-sized, firm cauliflower. Trim off leaves, cut
+off stalk, and soak one hour (head down) in cold salt water to cover.
+Cook (head up) until soft but not broken (about thirty minutes)
+in boiling salted water. Drain and place carefully in a buttered,
+shallow baking dish, pour over one and one-half cups of Cheese
+Sauce, sprinkle with buttered crumbs and place in oven until crumbs
+are browned. Serve in baking dish.<span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span></p>
+
+<div class='recipe2'>CHEESE SAUCE</div>
+
+<div class='ingredients'>
+3 tablespoons butter.<br />
+2 tablespoons flour.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+Few grains cayenne.<br />
+1&frac12; cups hot milk.<br />
+&frac12; cup cheese cut in small pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a sauce-pan, add flour, mixed with
+seasonings, stir to a smooth paste; let cook one minute, stirring
+constantly. Pour on gradually hot milk and beat until smooth and
+glossy. Add cheese and when melted pour over cauliflower.</p>
+
+
+<div class='recipe'>TOMATO AND ONION SALAD</div>
+
+<p>Arrange a nest of heart lettuce leaves in salad bowl; place in
+center three peeled and chilled tomatoes, cut in quarters; thinly
+slice a mild onion, separate the rings and strew them over tomatoes,
+sprinkle all with green and red peppers finely chopped. Serve with
+French Dressing.</p>
+
+
+<div class='recipe'>STEAMED BLUEBERRY PUDDING</div>
+
+<div class='ingredients'>
+2<small><sup>1</sup>/<sub>8</sub></small> cups bread flour.<br />
+4 teaspoons baking powder.<br />
+1 teaspoon salt.<br />
+2 tablespoons Cottolene.<br />
+1 cup milk.<br />
+1 cup blueberries.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, baking powder and salt; rub in
+Cottolene with tips of fingers, add milk gradually, stirring constantly;
+turn on a floured board, knead slightly, then roll out to one-half inch
+thickness; place berries in center mixed with one-half teaspoon salt
+and two tablespoons sugar; fold dough over, pinch the edges together
+to form a large ball; lift carefully into a well-greased, two-quart pail,
+cover closely and steam one and one-half hours. Serve with</p>
+
+<div class='recipe2'>FOAMY SAUCE</div>
+
+<div class='ingredients'>
+2 egg whites.<br />
+1 cup sugar.<br />
+&frac34; cup thin hot cream.<br />
+1 tablespoon Sherry Wine.<br />
+Nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Beat the whites of eggs until stiff, add sugar gradually,
+beating constantly. Add hot cream slowly, continue beating. Add
+Sherry wine and a sprinkle of nutmeg. Milk may be used in place
+of cream, if the latter is not available.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span></p>
+<div class="sidenote"><i>July</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Tomato Bouillon</span>&mdash;<span class="smcap">Cheesed Butter Thins</span><br />
+<br />
+<span class="smcap">Radishes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Pickles</span><br />
+<br />
+<span class="smcap">Cold Boiled Tongue</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Chili Sauce</span><br />
+<br />
+<span class="smcap">Potato Salad</span>&mdash;<span class="smcap">Broiled Tomatoes</span><br />
+<br />
+<span class="smcap">Blueberry Pie</span>&mdash;<span class="smcap">Cheese Balls</span><br />
+<br />
+<span class="smcap">Iced Caf&eacute; au Lait</span><br />
+<br />
+<span class="smcap">Iced Cocoa</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>TOMATO BOUILLON</div>
+
+<p>Prepare a tomato sauce; there should be two cups. Strain this
+while hot through one thickness of cheese cloth into six cups of hot
+Bouillon. Reheat and serve in Bouillon cups with</p>
+
+
+<div class='recipe'>CHEESED BUTTER THINS</div>
+
+<p>Sprinkle Butter Thins lightly with grated cheese, seasoned with
+salt and a few grains cayenne. Place in the oven until crackers are
+crisp and cheese is melted.</p>
+
+
+<div class='recipe'>BOILED TONGUE</div>
+
+<p>Wash and clean the tongue, cover with boiling water, to which
+add one-third cup each carrots, turnips and onion cut in dice; two
+sprays each parsley and thyme, one-half teaspoon peppercorns and
+one-half dozen cloves. Simmer until tongue is tender. Let cool
+in liquor in which it was cooked, remove the skin and brush with
+melted butter. Cover with fine, buttered bread crumbs, after
+arranging in dripping pan. Bake twenty minutes, basting often
+with hot stock or port wine. Chill and slice thinly; garnish with
+triangles of buttered toast sprinkled with finely chopped parsley.<span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span></p>
+
+
+<div class='recipe'>CHILI SAUCE</div>
+
+<div class='ingredients'>
+2 dozen ripe tomatoes.<br />
+1 dozen onions finely chopped.<br />
+1 dozen peppers finely chopped.<br />
+1 cup brown sugar.<br />
+4 cups cider vinegar.<br />
+4 tablespoons salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Scald, peel and chop tomatoes; then add remaining
+ingredients in the order given. Place on range, bring to boiling
+point and cook slowly until thick. Add more salt and sugar if
+necessary. Turn into sterilized fruit jars, seal and store. Serve
+with meats, fish, etc.</p>
+
+
+<div class='recipe'>POTATO SALAD</div>
+
+<p>Cut balls from raw potatoes, using a French vegetable cutter.
+There should be three cups. Cook potato balls with three slices of
+onion in boiling salted water until tender. Drain, chill and marinate
+with French Dressing, then cover with Boiled Dressing. Arrange
+in a mound on serving platter, surrounded with a border of nasturtium
+blossoms and leaves. Sprinkle top with finely chopped chives.</p>
+
+<div class='recipe2'>BOILED SALAD DRESSING</div>
+
+<div class='ingredients'>
+&frac14; cup butter.<br />
+1&frac14; teaspoons salt.<br />
+1 teaspoon mustard.<br />
+&frac14; teaspoon paprika.<br />
+1 tablespoon sugar.<br />
+Yolks 4 eggs.<br />
+2 tablespoons flour.<br />
+&frac14; cup vinegar diluted with 2 tablespoons water.<br />
+1 cup cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in sauce-pan; add flour mixed with seasonings,
+add egg yolks slightly beaten and vinegar and water. Cook
+over hot water until mixture thickens. Cool. Whip cream and
+fold into mixture. Beat well, chill and serve with potato salad.</p>
+
+
+<div class='recipe'>BROILED TOMATOES</div>
+
+<p>Cut firm, ripe tomatoes in halves, crosswise. Rub each half
+lightly with a clove of garlic, sprinkle with salt, pepper, and fine,
+buttered bread crumbs mixed with a tablespoon of sugar. Place
+in a well-buttered broiler and broil five minutes. Remove carefully
+to a well-buttered shallow ramekin, dot over with bits of butter,
+finish cooking in the oven, and serve.<span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span></p>
+
+
+<div class='recipe'>BLUEBERRY PIE</div>
+
+<p>Line a deep, perforated pie tin with Plain Paste; brush over with
+white of egg slightly beaten. Fill with three cups blueberries mixed
+with one cup sugar, two tablespoons flour, one tablespoon butter
+cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice.
+Wet edges, cover with crust, flute the rim and bake thirty-five minutes
+in a hot oven at first to set the crust, then reduce the heat and
+finish baking.</p>
+
+
+<div class='recipe'>CHEESE BALLS</div>
+
+<p>Rub to a paste one roll Neufchatel cheese; to this add one-half
+cup chopped pecan meats and one-half teaspoon finely chopped, mild
+red pepper; season with salt and roll with the "butter paddles" in
+small balls the size of Queen olives. Serve with berry or cherry pies.</p>
+
+
+<div class='recipe'>ICED CAF&Eacute; AU LAIT</div>
+
+<div class='ingredients'>
+1 cup medium ground coffee.<br />
+White 1 egg.<br />
+3 cups boiling water.<br />
+3 cups scalded milk.<br />
+1 cup cold water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Scald enameled coffee pot. Beat white of egg slightly.
+Dilute with one-half cup cold water, mix with coffee, turn into
+coffee pot and add boiling water, stir until well mixed. Place on
+range and let boil five minutes. Stir down and pour some into a
+cup to clear the spout of grounds. Return to pot and add remaining
+half cup of cold water. Place on back of range for ten minutes,
+where it will keep hot but not boil. After removing coffee to back of
+range, put milk into double boiler and, when scalded, pour the two
+together in another scalded coffee pot. Chill and serve.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span></p>
+<div class="sidenote"><i>July</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Watermelon with Sherry Sauce</span><br />
+<br />
+<span class="smcap">Consomm&eacute; Printaniere</span>&mdash;<span class="smcap">Imperial Rings</span><br />
+<br />
+<span class="smcap">Stuffed Hearts with Vegetables</span><br />
+<br />
+<span class="smcap">Potato Puff</span><br />
+<br />
+<span class="smcap">Cabbage Salad</span><br />
+<br />
+<span class="smcap">Raspberry Whip</span>&mdash;<span class="smcap">White Nut Cake</span><br />
+<br />
+<span class="smcap">Iced Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+<div class='recipe2'>WATERMELON WITH SHERRY SAUCE</div>
+
+<p>Scoop balls out of the center of watermelon using French potato
+cutter. Pour over Sherry Sauce and place them carefully in a
+freezer, packed in salt and ice, let stand until thoroughly chilled
+(about one and a half hours). Serve with Sherry Sauce in tall
+champagne glasses.</p>
+
+
+<div class='recipe'>SHERRY SAUCE</div>
+
+<p>Cook one cup sugar with one-fourth cup of water three minutes.
+Cool slightly and add one-half cup Sherry, three tablespoons Sloe
+gin and a sprinkle of salt. Chill and pour over watermelon balls.</p>
+
+
+<div class='recipe'>CONSOMM&Eacute; PRINTANIERE</div>
+
+<p>To one quart of Chicken Consomm&eacute; add one tablespoon each
+of cooked carrot and turnip, cut in small fancy shapes (using French
+vegetable cutter for this purpose), small peas, French beans and
+asparagus tips. Heat these vegetables in a small quantity of hot
+consomm&eacute;; drain, place them in hot soup tureen and pour over boiling
+consomm&eacute;.</p>
+
+
+<div class='recipe'>IMPERIAL RINGS</div>
+
+<p>Cut stale bread in one-third inch slices. Stamp out circles three
+inches in diameter; with a smaller cutter (size of top of pepper shaker)<span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span>
+cut out center, leaving rings about one-third inch wide. Brush with
+melted butter, sprinkle lightly with salt and paprika, and brown
+delicately in the oven. Serve in a circle overlapping each other on a
+plate covered with a doily.</p>
+
+
+<div class='recipe'>STUFFED HEARTS WITH VEGETABLES</div>
+
+<p>Clean and wash three calves' hearts; stuff and skewer into shape.
+Draw small strips of salt pork (lardoons) through edges of hearts.
+Sprinkle with salt and pepper, dredge with flour and brown well in
+hot Cottolene, with two slices onion, four slices carrot, one blade
+celery cut fine, two sprays parsley, two small bits bay leaf, three
+cloves and one-half teaspoon peppercorns. When hearts are richly
+browned, remove to Dutch oven, casserole or deep baking dish.
+Add two cups Brown Stock, cover closely and cook slowly in the oven
+until tender (about two hours), basting six times while cooking.</p>
+
+<p>Cut three slices of stale bread one-third inch thick, shape with
+large round cutter; with a small cutter remove centers to form rings:
+brush with melted butter and brown delicately in the oven. Arrange
+them on hot serving platter, set a heart in each ring and surround
+with new carrots and turnips cut Julienne style and cooked
+in boiling salted water until tender. There should be one and one-half
+cups each. Drain and dress with Ma&icirc;tre d'H&ocirc;tel Butter.</p>
+
+
+<div class='recipe'>STUFFING FOR HEARTS</div>
+
+<div class='ingredients'>
+&frac12; cup cracker crumbs.<br />
+&frac12; cup stale bread crumbs.<br />
+2 inch cube fat salt pork finely chopped.<br />
+2 blades celery finely chopped.<br />
+&frac12; teaspoon finely chopped parsley.<br />
+1 tablespoon onion finely chopped.<br />
+Salt, pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given and season well
+with salt and pepper.</p>
+
+
+<div class='recipe'>POTATO PUFF</div>
+
+<p>Prepare two and one-half cups hot mashed potatoes. Add two
+and one-half tablespoons butter, one-half teaspoon baking powder,
+season with salt and pepper and moisten with one-half cup hot cream
+or milk, beat thoroughly. Add the whites of two eggs beaten until<span class='pagenum'><a name="Page_102" id="Page_102">[102]</a></span>
+stiff. Pile lightly in a buttered baking dish and bake until well
+puffed and browned.</p>
+
+
+<div class='recipe'>NEW CABBAGE SALAD</div>
+
+<p>Mix two cups of new cabbage, finely shredded, with one-half
+cup of celery cut in small pieces and one mild onion finely chopped.
+Add one-half tablespoon Worcestershire Sauce to one cup of boiled
+salad dressing and mix thoroughly with cabbage. Chill. Serve
+in onion cups or in nests of crisp lettuce leaves.</p>
+
+
+<div class='recipe'>RASPBERRY WHIP</div>
+
+<div class='ingredients'>
+1&frac12; cups red raspberries.<br />
+1 cup powdered sugar.<br />
+White 1 egg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix sugar with berries and turn into bowl in which
+white of egg is slightly beaten, then mash berries and sugar and mix
+thoroughly with egg. Beat with a wire whip until mixture is stiff to
+stand. Pile lightly on a chilled serving dish and surround with
+macaroons. Serve with</p>
+
+
+<div class='recipe'>GOLDEN SAUCE</div>
+
+<div class='ingredients'>
+1 egg.<br />
+<ins title="Transcriber's Note: original omits amount">1 cup</ins>  powdered sugar.<br />
+3 tablespoons Sherry wine.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Beat yolks until thick and light, add one half the sugar
+gradually, beating constantly: beat whites until stiff, gradually
+adding the remaining half cup sugar. Combine mixtures, add wine
+and beat thoroughly.</p>
+
+
+<div class='recipe'>WHITE NUT CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1&frac12; cups fine sugar.<br />
+&frac34; cup cold water.<br />
+2&frac14; cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+Whites 4 eggs beaten until stiff.<br />
+&frac12; teaspoon Almond extract.<br />
+1 cup English walnut meats broken in pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, beating constantly.
+Mix and sift flour, baking powder and salt, add alternately
+to first mixture with water, add nut meats and extract; cut and fold<span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span>
+in whites of eggs. Bake in a sheet thirty-five minutes in a moderate
+oven. Spread with</p>
+
+
+<div class='recipe'>MAPLE FROSTING</div>
+
+<div class='ingredients'>
+1 cup maple sugar.<br />
+&frac12; cup boiling water.<br />
+White 1 egg.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon cream of tartar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Boil sugar, water and cream of tartar together until
+it spins a thread from tip of spoon. Pour slowly in a fine stream on
+the beaten white and continue beating until of the consistency to
+spread over cake. (To get the exact proportion of sugar, weigh one
+level cup of granulated sugar to ascertain by weight how much
+Maple sugar is required for this amount of water and white of one
+egg. It will weigh about one-half pound.)</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i018.png" width="400" height="177" alt="New Cabbage Salad" title="" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span></p>
+<div class="sidenote"><i>July</i><br />
+<i>Fifth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Lettuce Soup</span><br />
+<br />
+<span class="smcap">Pressed Chicken</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Tomato Salad</span><br />
+<br />
+<span class="smcap">Lattice Potatoes</span>&mdash;<span class="smcap">Green Corn Pudding</span><br />
+<br />
+<span class="smcap">Peach Ice Cream</span>&mdash;<span class="smcap">Rich Chocolate Cake</span><br />
+<br />
+<span class="smcap">Spiced <ins title="Transcriber's Note: original reads 'Ice'">Iced</ins>  Tea</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+<div class='recipe2'>CREAM OF LETTUCE SOUP</div>
+
+<div class='ingredients'>
+2 cups White Stock.<br />
+2 heads lettuce.<br />
+2 tablespoons rice.<br />
+2 tablespoons butter.<br />
+1 teaspoon finely chopped onion.<br />
+&frac12; cup hot cream.<br />
+1 egg yolk.<br />
+Salt and pepper.<br />
+Few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook the onion in butter five minutes (without browning),
+add rice, lettuce finely chopped, and stock, cover and cook
+until rice is soft; add hot cream, slightly beaten yolk of egg and
+seasonings. Do not allow soup to boil after adding egg yolk. Discard
+outer leaves of lettuce, using only the hearts for soup.</p>
+
+
+<div class='recipe'>PRESSED CHICKEN</div>
+
+<p>Disjoint a four- or five-pound fowl, cover with boiling water
+and let simmer until tender, with one carrot sliced, one onion sliced,
+a blade or two of celery broken in inch pieces, two sprays parsley
+and one-half teaspoon peppercorns. Add one tablespoon salt the
+last hour of cooking. Drain chicken from liquor, remove the skin
+and bones; strain liquor, return to range and let simmer until reduced
+to one cup, strain and reserve. When the meat is nearly
+cold, cut it in small cubes or chop fine; remove all fat from liquor,
+reheat and add chicken, stirring it slowly, season with salt and pepper
+if necessary. Decorate a granite, brick-shaped bread pan with<span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span>
+"hard boiled" eggs cut in rings or fancy shapes, over these pack the
+chicken mixture very carefully so as not to disturb the decorations.
+Cover with a buttered paper, place a weight over paper and let stand
+over night in a cold place. Serve with Tomato Salad.</p>
+
+
+<div class='recipe'>TOMATO SALAD</div>
+
+<p>Wash garden cress and shake dry, arrange a bed on large oval
+platter, discarding all coarse leaves and stems. Peel and chill five
+uniform-sized tomatoes, cut a slice from the stem ends and scoop
+out the pulp, invert tomato cups on a plate and set aside in a cool
+place. Chop fine the solid pulp of the tomato with one chilled and
+pared cucumber, add two tablespoons finely chopped chives, stir
+in one cup of Cream Dressing and refill tomato cups with mixture
+heaping them in pyramids. Dispose these tomato cups at intervals
+in cress border and place mold of pressed chicken in center.</p>
+
+<div class='recipe2'>CREAM SALAD DRESSING</div>
+
+<div class='ingredients'>
+1&frac12; teaspoon salt.<br />
+&frac12; tablespoon mustard.<br />
+1 tablespoon sugar.<br />
+1 egg slightly beaten.<br />
+2&frac12; tablespoons melted butter.<br />
+&frac34; cup cream.<br />
+4 tablespoons vinegar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given, adding vinegar
+very slowly, beating constantly. Cook in double boiler until mixture
+thickens; continue beating, strain at once and chill.</p>
+
+
+<div class='recipe'>LATTICE POTATOES</div>
+
+<p>Wash and pare potatoes of a uniform size. Slice on a corrugated
+vegetable slicer, which is made for this purpose. Wash slices in
+cold water, changing the water several times; then let stand several
+hours in cold water. Drain and dry with crash towels. Fry a few
+at a time in deep hot Cottolene, drain on brown paper, sprinkle
+with salt. Pile on a lace paper doily in a fancy basket.</p>
+
+
+<div class='recipe'>GREEN CORN PUDDING</div>
+
+<p>To two cups of cooked green corn, cut from the cob (or one can
+of corn) chopped fine, add two eggs slightly beaten, one teaspoon<span class='pagenum'><a name="Page_106" id="Page_106">[106]</a></span>
+salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons
+melted butter, and two cups scalded milk. Mix well and
+turn into a buttered pudding dish; bake until firm in moderate oven.</p>
+
+
+<div class='recipe'>PEACH ICE CREAM NO. 1</div>
+
+<div class='ingredients'>
+1&frac12; cups peach pulp.<br />
+1&frac12; cups granulated sugar.<br />
+Juice one lemon.<br />
+1 quart thin cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Pare and stone choice, ripe peaches and rub the pulp
+through a pur&eacute;e strainer; add sugar and lemon juice, turn into the
+can of freezer packed in ice and salt (using three measures of crushed
+ice to one of rock salt); add cream and freeze in the usual way.</p>
+
+
+<div class='recipe'>RICH CHOCOLATE CAKE</div>
+
+<div class='ingredients'>
+&frac12; cup Cottolene.<br />
+1&frac12; cups sugar.<br />
+4 eggs.<br />
+4 squares chocolate.<br />
+1 teaspoon cinnamon.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup hot water.<br />
+&frac12; cup milk.<br />
+2 cups flour.<br />
+3 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+1 teaspoon vanilla.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Melt chocolate over hot water, add hot water specified in
+recipe and beat immediately into creamed butter and sugar; add
+yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon,
+baking powder and salt; add to first mixture alternately
+with milk, add vanilla. Cut and fold in the stiffly-beaten whites of
+eggs. Bake in a shallow pan forty to forty-five minutes. Cover
+with Boiled Frosting (for recipe see <a href="#Page_56">Page 56</a>).</p>
+
+
+<div class='recipe'>SPICED ICED TEA</div>
+
+<div class='ingredients'>
+4 teaspoons tea.<br />
+2 cups boiling water.<br />
+9 cloves.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Follow recipe for making tea. Strain into pitcher
+over cloves, chill, then pour into glasses filled with cracked ice.
+Sweeten to taste. The flavor of tea is preserved and is much finer
+by chilling the infusion quickly, before pouring over ice. Allow three
+cloves for each glass. The large Penang cloves are the best.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_107" id="Page_107">[107]</a></span></p>
+
+
+<div class='center'> <table class="august" summary="august">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem3'>
+
+Hunger is the best seasoning for meat,<br />
+And thirst for drink.<br />
+<span style="margin-left: 14.5em;">&mdash;<i>Cicero.</i></span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_108" id="Page_108">[108]</a></span></p>
+
+<div class="sidenote"><i>August</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Nova Scotia Canap&eacute;s</span><br />
+<br />
+<span class="smcap">Pan Broiled Fillets of Beef</span>&mdash;<span class="smcap">Sultana Sauce</span><br />
+<br />
+<span class="smcap">Carlsbad Potatoes</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Peas and Onions French Style</span><br />
+<br />
+<span class="smcap">Lettuce, Peppergrass and Onion Salad</span><br />
+<br />
+<span class="smcap">Peach Ice Cream</span>&mdash;<span class="smcap">Cocoanut Cake</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>NOVA SCOTIA CANAP&Eacute;S</div>
+
+<p>Cut white bread in one-third inch slices; stamp out with heart-shaped
+cutter; spread both sides thinly with butter, brown them
+delicately in the oven. Mince Nova Scotia smoked salmon and
+moisten with Mayonnaise or Boiled Salad Dressing. Spread each
+heart with mixture, dispose a dainty border of finely chopped white
+of egg around each and tip it off with a sprinkle of the yolk pressed
+through a sieve. Do not cover the salmon entirely with the egg.
+Arrange canap&eacute;s on small plates covered with a lace paper doily;
+garnish each with a spray of parsley and serve as first course.</p>
+
+
+<div class='recipe'>PAN BROILED FILLETS OF BEEF</div>
+
+<p>Have fillets of beef cut one and one-half inches thick; shape in
+circular forms. Broil ten minutes in a hissing, well-buttered frying
+pan, turning every ten seconds for the <ins title="Transcriber's Note: original omits this word">first</ins>  two minutes, that the surface
+may be seared thoroughly, thus preventing the loss of juices. Turn
+occasionally afterward. When half done season with salt, pepper,
+reduce heat and finish cooking. Arrange on hot serving platter and
+spread generously with soft butter. Pour over Sultana Sauce. (For
+recipe see <a href="#Page_61">Page 61</a>.)</p>
+
+
+<div class='recipe'>CARLSBAD POTATOES</div>
+
+<p>Wash and pare one dozen small, uniform-sized potatoes; soak
+one hour in cold water to cover. Drain, put in stew-pan and cover
+with one quart of boiling water. Add two tablespoons butter and<span class='pagenum'><a name="Page_109" id="Page_109">[109]</a></span>
+two teaspoons salt. Cook until soft (but not broken), then drain.
+Return to stew-pan. Add one-third cup butter, one and one-half
+tablespoons lemon juice, and one-eighth teaspoon paprika. Cook
+four or five minutes, shaking the pan occasionally. Place in hot
+serving dish and sprinkle with one tablespoon chopped parsley.</p>
+
+
+<div class='recipe'>PEAS AND ONIONS&mdash;FRENCH STYLE</div>
+
+<p>Cut one slice bacon in shreds crosswise, using the shears for
+this purpose. Cook bacon with one-fourth cup butter about ten
+minutes, without scorching bacon. Remove scraps of bacon, add
+two cups fresh peas, one dozen small onions and a sprig of mint.
+Cook until peas and onions are soft, adding one-fourth cup boiling
+water to prevent scorching. Beat one egg yolk slightly, add one-third
+cup cream and one head of lettuce cut in quarters (use lettuce
+hearts), season with salt and pepper. Let boil up once and serve.</p>
+
+
+<div class='recipe'>LETTUCE, PEPPERGRASS AND ONION SALAD</div>
+
+<p>Separate the heart leaves of two solid heads of lettuce. Wash,
+drain and chill; arrange them in a nest in salad bowl. Sprinkle
+between and over leaves four tablespoons finely chopped peppergrass
+and small, thinly sliced onions, separating the rings. Marinate
+with French Dressing; chill and serve.</p>
+
+
+<div class='recipe'>PEACH ICE CREAM No. 2</div>
+
+<div class='ingredients'>
+4 cups milk.<br />
+3 cups heavy cream.<br />
+1 cup sugar.<br />
+1 tablespoon lemon extract.<br />
+&frac14; teaspoon salt.<br />
+2 cups fresh peach pulp.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Pare and pit peaches; stew until soft, rub through
+a sieve. Then mix ingredients in the order given. Add peach pulp
+and freeze. Let stand two hours before serving.</p>
+
+
+<div class='recipe'>COCOANUT CAKE</div>
+
+<p>(For recipe see <a href="#Page_56">Page 56</a>.)</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_110" id="Page_110">[110]</a></span></p>
+<div class="sidenote"><i>August</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute;</span> (<span class="smcap">Cold</span>)<br />
+<br />
+<span class="smcap">Broiled Chicken</span>&mdash;<span class="smcap">Sauce Viennaise</span><br />
+<br />
+<span class="smcap">Potato Roses</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Corn Fritters</span><br />
+<br />
+<span class="smcap">Cauliflower &agrave; la B&eacute;chamel</span><br />
+<br />
+<span class="smcap">Dressed Head Lettuce</span><br />
+<br />
+<span class="smcap">Salad Rolls</span><br />
+<br />
+<span class="smcap">Blackberry Roly-Poly</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Creamy Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>COLD CONSOMM&Eacute;</div>
+
+<p>(For recipe see <a href="#Page_90">Page 90</a>.)</p>
+
+
+<div class='recipe'>BROILED CHICKEN</div>
+
+<p>Singe, wipe and with a sharp pointed knife (a boning knife)
+split the broiler down the back the entire length, beginning at back
+of neck. Lay open and remove entrails, etc., remove ribs and breast-bone,
+then cut the tendons at joints. Rub bird over with soft butter,
+sprinkle with salt and place on a well-greased broiler or in a well-greased
+wire broiler. Cook twenty-five minutes under a gas flame
+or over glowing coals, turning often. Baste bird over several times
+with melted butter if it appears dry. When evenly browned, remove
+to well-greased dripping pan, spread again with soft butter, cover
+closely, and bake until tender at the joints. Serve with</p>
+
+<div class='recipe2'>SAUCE VIENNAISE</div>
+
+<p>Reduce one small can of tomatoes by slow cooking to a thick
+pulp; when strained there should be two tablespoons. To three-fourths
+cup Mayonnaise Dressing add three-fourths tablespoon
+finely chopped capers, one teaspoon finely chopped parsley, two<span class='pagenum'><a name="Page_111" id="Page_111">[111]</a></span>
+teaspoons each finely chopped gherkins and olives, one teaspoon
+finely chopped onion or chives. Add tomato pulp, mix well and
+keep in a cool place until ready to serve.</p>
+
+
+<div class='recipe'>MASHED POTATOES (FOR ROSES)</div>
+
+<p>To three cups of hot riced potatoes add three tablespoons butter,
+one teaspoon salt, the beaten yolks of three eggs and enough hot
+milk to allow the mixture to pass readily through the pastry-bag
+with rose tube attached. Shape as roses on a buttered tin sheet,
+brush over lightly with egg slightly beaten and diluted with one
+tablespoon milk, and brown delicately in oven.</p>
+
+<p><span class="smcap">To Shape Roses</span></p>
+
+<p>Fill pastry bag with potato mixture. Hold the bag upright
+with tube pointing downward. Guide tube with left hand and
+press out potato with the right, making a circular motion. When
+roses are the desired size press the tube gently into mixture and
+withdraw it quickly to stop the flow and give the pyramid a pointed
+finish. Sweet potatoes may be prepared in the same manner.</p>
+
+
+<div class='recipe'>CORN FRITTERS</div>
+
+<p>(For recipe see <a href="#Page_63">Page 63</a>.)</p>
+
+
+<div class='recipe'>CAULIFLOWER &Agrave; LA B&Eacute;CHAMEL</div>
+
+<p>Select a firm, white cauliflower, remove leaves and cut off the
+stalk. Soak (head down) in cold salt water to cover. Drain and
+cook (head up) in boiling salted water to cover until tender but not
+broken apart. Drain well and dispose on shallow serving dish.
+Pour over one and one-half cups B&eacute;chamel Sauce (see <a href="#Page_85">Page 85</a>).
+Sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>DRESSED HEAD LETTUCE</div>
+
+<p>Select a large, firm head of lettuce. Remove all wilted leaves.
+Separate the heart leaves sufficiently to wash them thoroughly.
+Drain, arrange leaves on shallow serving plate, keeping them in their
+original shape if possible. Sprinkle over all finely shredded red and
+green prepared peppers. (To prepare peppers, plunge them into<span class='pagenum'><a name="Page_112" id="Page_112">[112]</a></span>
+boiling water, then quickly rub off the glazed outer skin, drop peppers
+into cold water until crisp. Cut a slice from the stem ends, remove
+seeds and veins, then cut in thread like rings.) Serve with French
+Dressing, to which add one tablespoon Roquefort cheese. Blend
+well before pouring over Salad.</p>
+
+
+<div class='recipe'>BLACKBERRY ROLY-POLY</div>
+
+<div class='ingredients'>
+2 cups blackberries.<br />
+&frac14; cup water.<br />
+1 cup sugar.<br />
+&frac14; teaspoon salt.<br />
+2 cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+4 tablespoons Cottolene.<br />
+Yolk 1 egg.<br />
+White 1 egg slightly beaten.<br />
+Granulated sugar.<br />
+Ground cloves.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook blackberries in water and salt until berries are
+soft. Rub through a sieve and add sugar to pulp; return to range and
+cook until mixture thickens, stirring occasionally. Sift flour with
+baking powder and salt, work in Cottolene with tips of fingers, and
+mix to a soft dough with yolk of egg mixed with one-half cup of milk.
+Turn onto a floured board, knead slightly and roll out in a rectangular
+sheet one-fourth inch thick. Divide this into four pieces, longer
+than wide. Spread each with the blackberry sauce and roll up like
+jelly roll; wet the edges, press lightly to prevent unrolling. Lay on
+buttered sheet and brush tops with white of egg, sprinkle with sugar
+and a few grains cloves. Bake twenty-five minutes in a hot oven.
+Serve hot with remaining sauce kept hot over hot water or with</p>
+
+<div class='recipe2'>CREAMY SAUCE</div>
+
+<div class='ingredients'>
+&frac14; cup butter.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup powdered sugar.<br />
+2 tablespoons milk.<br />
+2 tablespoons Sherry wine.<br />
+Few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream butter, add sugar gradually, stirring constantly,
+add milk and wine very slowly, continue beating. Add a
+sprinkle of nutmeg. To avoid having sauce curdle, milk and wine
+must be added drop by drop.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_113" id="Page_113">[113]</a></span></p>
+<div class="sidenote"><i>August</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cantaloupe &agrave; la Mode</span><br />
+<br />
+<span class="smcap">Consomm&eacute; au Riz</span>&mdash;<span class="smcap">Cheese Balls</span><br />
+<br />
+<span class="smcap">Spiced Beef</span>&mdash;<span class="smcap">Whipped Cream Horseradish Sauce</span><br />
+<br />
+<span class="smcap">Potatoes Italian Style</span>&mdash;<span class="smcap">Succotash</span><br />
+<br />
+<span class="smcap">Pear Salad</span><br />
+<br />
+<span class="smcap">Peach Cottage Pudding with Cream</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CANTALOUPE &Agrave; LA MODE</div>
+
+<p>Wash small ripe <ins title="Transcriber's Note: original reads 'canteloupe'">cantaloupe</ins>  (Rockyfords) with a brush, and chill
+thoroughly. Cut in halves lengthwise and fill with Pineapple or
+Raspberry Ice. Arrange on a bed of cracked ice; serve one-half
+melon to each guest.</p>
+
+
+<div class='recipe'>RASPBERRY ICE</div>
+
+<div class='ingredients'>
+4 cups water.<br />
+1-&frac34; cups sugar.<br />
+2 cups raspberry pulp.<br />
+&frac14; cup orange juice.<br />
+2 tablespoons lemon juice.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Make a syrup by boiling water and sugar twenty
+minutes. Mash berries and rub through a fine sieve, add orange
+and lemon juice, combine with syrup, strain and freeze. Shape
+with a cone mold and place in seed cavities of halves of cantaloupe.</p>
+
+
+<div class='recipe'>CONSOMM&Eacute; AU RIZ</div>
+
+<div class='ingredients'>
+8 cups consomm&eacute;.<br />
+&frac14; cup washed rice.<br />
+6 cups cold water.<br />
+&frac12; tablespoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add salt to boiling water, then add rice slowly and
+let cook until rice is soft; drain. Pour over rice six cups cold water
+to separate kernels. Add rice to hot consomm&eacute; and serve with
+Cheese Balls.<span class='pagenum'><a name="Page_114" id="Page_114">[114]</a></span></p>
+
+
+<div class='recipe'>CHEESE BALLS</div>
+
+<div class='ingredients'>
+4 tablespoons butter.<br />
+&frac34; cup flour.<br />
+&frac12; cup water.<br />
+&frac14; teaspoon salt.<br />
+Few grains cayenne.<br />
+3 eggs.<br />
+&frac14; cup grated Edam Cheese.<br />
+Cottolene.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a sauce-pan, add water, cook one
+minute; add flour mixed with seasonings. Cook until mixture leaves
+the sides of pan, stirring constantly. Cool slightly, add unbeaten
+eggs one at a time, add cheese. Mix well and drop from tip of
+teaspoon into deep hot Cottolene. Drain and serve immediately.</p>
+
+
+<div class='recipe'>SPICED BEEF</div>
+
+<p>Wash and wipe six pounds of beef cut from the flank. Cover
+with boiling water; bring to the boiling point and skim. Reduce
+heat and simmer until meat is tender (time required about five hours),
+adding the last hour of cooking one-half cup each of carrot, onion and
+celery cut in dice, two sprays each of parsley and thyme, one of
+marjoram, six cloves, one-half teaspoon peppercorns and one tablespoon
+salt. Remove meat and reduce liquor to one and one-half
+cups; strain. Shred the meat, mix with the liquor and press in a
+granite, brick-shaped bread pan, packing solidly. When thoroughly
+cold, serve, cut in thin slices, with Whipped Cream Horseradish
+Sauce (for recipe see <a href="#Page_120">Page 120</a>).</p>
+
+
+<div class='recipe'>POTATOES A L'ITALIENNE</div>
+
+<p>To two cups hot riced potatoes, add one tablespoon finely chopped
+chives, one egg yolk well beaten, whites four eggs beaten until stiff,
+one-half cup grated cheese. Season with salt, pepper and a few
+grains cayenne. Pile lightly in a well-greased baking dish and bake
+from twenty-five to thirty minutes. Turn dish around several times
+carefully that mixture may puff evenly.</p>
+
+
+<div class='recipe'>SUCCOTASH</div>
+
+<p>Shell lima beans, wash and cover with boiling water; heat to
+boiling point and drain; throw away water and rinse beans, drain
+again. Cook in boiling, salted water until tender. Drain and add<span class='pagenum'><a name="Page_115" id="Page_115">[115]</a></span>
+to an equal quantity of hot boiled corn cut from the cob. Season
+with salt, pepper and butter. Reheat before serving.</p>
+
+
+<div class='recipe'>PEAR SALAD</div>
+
+<p>Wipe, pare and remove the cores from the desired number of
+ripe (early) pears. Cut in eighths lengthwise. Arrange on beds
+of crisp cress, or lettuce heart leaves. Bestrew with prepared red
+peppers cut in very fine rings. Serve with French Dressing, using
+lemon juice in place of vinegar. Canned red peppers may be used
+when fresh peppers are not available. To prepare peppers, plunge
+them into boiling water for a moment, cut a slice from stem ends,
+remove seeds and veins, cover with cold water until crisp; drain dry,
+and cut in fine shreds.</p>
+
+
+<div class='recipe'>PEACH COTTAGE PUDDING</div>
+
+<div class='ingredients'>
+&frac14; cup Cottolene.<br />
+1 cup sugar.<br />
+1 egg.<br />
+&frac12; cup milk.<br />
+2 cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+&frac14; teaspoon almond extract.<br />
+Fresh peaches sliced.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly;
+add egg well beaten. Mix and sift flour, baking powder
+and salt; add to first mixture alternately with milk. Add extract
+and beat thoroughly. Turn into a well-greased shallow pan, and
+bake twenty-five minutes in a moderate oven. Cut in three-inch
+squares; pile thinly-sliced fresh peaches on top of each portion,
+sprinkle thickly with powdered sugar and serve with rich cream.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_116" id="Page_116">[116]</a></span></p>
+<div class="sidenote"><i>August</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Boiled Halibut (Cold)</span>&mdash;<span class="smcap">Vinaigrette Sauce</span><br />
+<br />
+<span class="smcap">Cucumber Baskets</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Radishes</span><br />
+<br />
+<span class="smcap">French Fried Potatoes</span>&mdash;<span class="smcap">Boiled Sweet Corn</span><br />
+<br />
+<span class="smcap">Frozen Apricots</span>&mdash;<span class="smcap">Sultana Cake</span><br />
+<br />
+<span class="smcap">Demi Tasse</span><br />
+<br />
+<span class="smcap">Iced Tea</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>BOILED HALIBUT&mdash;COLD</div>
+
+<p>Have a piece of Halibut cut weighing two and one-half pounds.
+Tie in a square of cheese cloth (to prevent scum from settling on the
+flesh of fish). Cover with boiling water to which add salt and
+vinegar or lemon juice; the acid preserves the whiteness of the fish.
+Boil until the flesh leaves the bones (about thirty-five minutes).
+Drain and remove from cheese cloth. Pick out bones and remove
+skin. Place in a vessel that will preserve the shape of fish, chill and
+dispose fish on a cold serving platter on a bed of garden cress. Set
+a cucumber basket at intervals (one for each guest), and serve with</p>
+
+<div class='recipe2'>VINAIGRETTE SAUCE</div>
+
+<div class='ingredients'>
+1 teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon black pepper.<br />
+Few grains cayenne.<br />
+1 tablespoon Tarragon vinegar.<br />
+2 tablespoons Malt vinegar.<br />
+&frac12; cup Olive oil.<br />
+1 tablespoon chopped olives.<br />
+1 tablespoon chopped pickle.<br />
+1 tablespoon chopped green or red pepper.<br />
+1 teaspoon chopped parsley.<br />
+1&frac12; teaspoons chopped chives.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put salt, pepper and cayenne in bowl, add oil slowly
+stirring constantly, add remaining ingredients and blend thoroughly.
+Chill and pour over Boiled Halibut.<span class='pagenum'><a name="Page_117" id="Page_117">[117]</a></span></p>
+
+
+<div class='recipe'>CUCUMBER BASKETS</div>
+
+<p>Select long cucumbers of uniform thickness (three cucumbers
+will make six baskets), cut a slice from both the stem and blossom
+ends, pare and cut in halves crosswise; cut from each piece a section
+so as to form a handle crosswise of cucumber. Scoop out the soft
+pulp and seeds, brush each basket over lightly with olive oil and
+sprinkle with finely chopped garden cress or parsley. Fill the
+baskets with Mayonnaise Dressing or Sauce Tartare (see recipe
+<a href="#Page_84">Page 84</a>). Chill and serve in nests of peppergrass or lettuce heart
+leaves.</p>
+
+
+<div class='recipe'>FRENCH FRIED POTATOES</div>
+
+<p>Wash and pare medium-sized potatoes, cut them lengthwise in
+eight pieces of a uniform size. Soak them in cold water two hours,
+changing the water several times. Drain from water and dry
+between towels. Then fry a few at a time in deep hot Cottolene.
+Drain on brown paper and sprinkle with salt. This is an easy
+method of preparing potatoes in hot weather. The potatoes may
+be prepared beforehand and the process of cooking is both simply
+and quickly done. Be sure the Cottolene is not too hot as the
+potatoes must be cooked through, as well as browned.</p>
+
+
+<div class='recipe'>BOILED SWEET CORN</div>
+
+<p>Have the water boiling. Remove the husks and silk from the
+corn and drop them at once into the boiling water; bring water quickly
+to boiling point and let boil rapidly five to ten minutes (depending
+somewhat on age of corn). Drain from water and arrange in a
+napkin-covered platter; serve at once.</p>
+
+
+<div class='recipe'>FROZEN APRICOTS</div>
+
+<p>Drain the apricots from the liquor in the can. Reserve liquor
+and cut fruit in one-fourth inch cubes. To the syrup add sufficient
+water to make four cups; add one cup orange juice; add one and one-half
+cups sugar. Cook five minutes, strain and pour over apricots;
+chill and freeze. Fresh apricots or peaches may be used when in
+season. The fresh fruit should be cooked until clear, in a syrup<span class='pagenum'><a name="Page_118" id="Page_118">[118]</a></span>
+made of four cups of water and two cups sugar. When this mixture
+is frozen to a mush, two cups of Whipped Cream may be added, if
+one desires a richer dessert.</p>
+
+
+<div class='recipe'>SULTANA CAKE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup sugar.<br />
+2 eggs.<br />
+1 egg yolk.<br />
+1 cup Sultana raisins.<br />
+&frac12; cup milk.<br />
+2&frac14; cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+&frac12; teaspoon mace.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly;
+add well-beaten eggs and yolk. Mix and sift flour (except
+one tablespoon), baking powder and salt and mace; add to first
+mixture alternately with milk. Dredge raisins with tablespoon
+flour, add to mixture and beat thoroughly. Turn mixture into a
+well-greased, brick-shaped bread pan and bake forty minutes in a
+moderate oven. Frost if desired.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_119" id="Page_119">[119]</a></span></p>
+<div class="sidenote"><i>August</i><br />
+<i>Fifth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Tomato Canap&eacute;</span><br />
+<br />
+<span class="smcap">Cold Veal Loaf</span>&mdash;<span class="smcap">Whipped Cream Horseradish Sauce</span><br />
+<br />
+<span class="smcap">Creamed New Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Steamed Summer Squash</span><br />
+<br />
+<span class="smcap">Lettuce, Garden Cress and Onion Salad</span><br />
+<br />
+<span class="smcap">Sliced Peaches</span>&mdash;<span class="smcap">Chocolate Layer Cake</span><br />
+<br />
+<span class="smcap">Iced Coffee</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Lemonade</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>TOMATO CANAP&Eacute;</div>
+
+<p>Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
+Saut&eacute; slices of tomato in hot butter. Drain both on brown
+paper. Cover each circle of bread with a slice of tomato, sprinkle
+with salt, pepper and a few grains cayenne. Garnish each with a
+slice of cucumber and the white of "hard boiled" eggs, cut in the
+shape of petals to represent field daisies.</p>
+
+
+<div class='recipe'>COLD VEAL LOAF</div>
+
+<p>Have the bone of a knuckle of veal sawed in three pieces at the
+market. Wash, wipe, and put in kettle with two pounds of lean
+veal, one onion sliced, six slices carrot, one blade celery broken in
+pieces, one spray parsley and one-half teaspoon peppercorns; cover
+with boiling water and cook slowly until meat is tender. Drain;
+chop meat finely and season well with salt, pepper and a few grains
+cayenne. Reduce liquor to one cup, strain and reserve. Garnish
+the bottom of a granite, brick-shaped bread pan with the white
+of "hard boiled" egg cut to resemble three daisies; put a dot of the
+yolk in center of each and arrange sprays of parsley between each
+daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled
+with parsley, finely chopped. Cover with remaining meat; pour
+over strained liquor, press and let stand until cold and jellied.
+Remove to serving platter, garnish with parsley and small round radishes
+cut to resemble tulips. Slice thinly and serve with<span class='pagenum'><a name="Page_120" id="Page_120">[120]</a></span></p>
+
+<div class='recipe2'>WHIPPED CREAM HORSERADISH SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons freshly grated horseradish.<br />
+Few drops onion juice.<br />
+Few grains cayenne.<br />
+1&frac12; tablespoons vinegar.<br />
+&frac14; cup heavy cream whipped.<br />
+&frac14; teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the first five ingredients thoroughly, then fold in
+the whipped cream. Chill and serve.</p>
+
+
+<div class='recipe'>CREAMED NEW POTATOES</div>
+
+<p>Cut two and one-half cups cold, boiled new potatoes in one-half
+inch cubes. Add one and one-half cups White Sauce. Season
+highly with salt and white pepper, and reheat in double boiler.
+Remove to hot serving dish and sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>STEAMED SUMMER SQUASH</div>
+
+<p>Wash and cut in quarters. Cook in boiling salted water until
+tender. Drain through double cheese cloth. Pass through ricer
+or mash with potato masher, and season with butter, salt and a little
+black pepper. Reheat and serve.</p>
+
+
+<div class='recipe'>LETTUCE, GARDEN CRESS AND ONION SALAD</div>
+
+<p>Separate the crisp heart leaves of two heads of lettuce; arrange
+them on a shallow serving dish to represent a full-blown rose. Pick
+over, wash and dry a bunch of garden cress, chop finely and sprinkle
+over lettuce leaves. Chop one small onion very fine and mix with
+French dressing. Pour over lettuce. Serve at once.</p>
+
+
+<div class='recipe'>SLICED PEACHES</div>
+
+<p>Scald fine, ripe peaches; remove skins, cut in halves and remove
+stones. Slice lengthwise and arrange in serving dish in layers.
+Sprinkle each layer with sugar and lemon or orange juice. Chill
+and serve with cream and sugar.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_121" id="Page_121">[121]</a></span></p>
+
+
+<div class='center'> <table class="september" summary="september">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+
+<div class="hang2">The kitchen is a country in which
+there are always discoveries to be
+made.&mdash;La Reyni&eacute;re.</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_122" id="Page_122">[122]</a></span></p>
+
+<div class="sidenote"><i>September</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Pea Soup</span>&mdash;<span class="smcap">Crisp Saratoga Wafers</span><br />
+<br />
+<span class="smcap">Braised Shoulder Veal Stuffed</span>&mdash;<span class="smcap">Creole Sauce</span><br />
+<br />
+<span class="smcap">Potato Balls</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Spinach with Cream</span><br />
+<br />
+<span class="smcap">Lettuce, Radish and Onion Salad</span><br />
+<br />
+<span class="smcap">Apple Pie</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Cottage Cheese</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CREAM OF PEA SOUP</div>
+
+<div class='ingredients'>
+2 cups Marrowfat peas (or one can).<br />
+2 teaspoons sugar.<br />
+2 cups water.<br />
+1&frac12; cups scalded milk.<br />
+1 slice onion.<br />
+1&frac12; tablespoons butter.<br />
+2 tablespoons flour.<br />
+&frac12; cup hot cream.<br />
+1 teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Peas that are too hard to serve as a vegetable may be
+used for soup. Cover them with the cold water and cook until soft.
+Rub through sieve, reheat pulp and thicken with butter and flour
+cooked together. Scald milk with onion, remove onion, add milk
+slowly to pea mixture, stirring constantly. Add hot cream and
+seasoning. Serve with Crisp Saratoga Wafers.</p>
+
+
+<div class='recipe'>BRAISED SHOULDER OF VEAL</div>
+
+<p>Have the bones removed from five pounds of the shoulder of
+veal (reserve bones). Stuff with bread stuffing, truss in shape and
+follow directions for Braised Beef (see <a href="#Page_139">Page 139</a>). Add two sprays
+of thyme and marjoram. Serve with</p>
+
+<div class='recipe2'>CREOLE SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons Cottolene.<br />
+4 tablespoons flour.<br />
+&frac14; cup green pepper cut in shreds.<br />
+1 small clove garlic.<br />
+1 truffle cut in thin shreds.<br />
+1 can small button mushrooms.<br />
+1&frac12; cups thick, well-seasoned tomato pulp.<br />
+1&frac14; cups Brown Stock.<br />
+Salt, pepper and cayenne.<br />
+<span class='pagenum'><a name="Page_123" id="Page_123">[123]</a></span></div>
+
+<p><span class="smcap">Process</span>: Cook pepper, onion and butter together five minutes
+without browning; add flour and cook two minutes, stirring constantly.
+Add truffle, tomato pulp and gradually Brown Stock; continue
+stirring until ingredients are well blended. Heat mushrooms
+in their own liquor, drain, and add mushrooms to sauce. Stick a
+tooth-pick through the clove of garlic, drop it into sauce and let it
+simmer fifteen minutes. Remove garlic before serving.</p>
+
+
+<div class='recipe'>POTATO BALLS</div>
+
+<p>Add to five hot mashed potatoes, one-fourth teaspoon celery
+salt, one teaspoon finely chopped parsley or chives, salt, pepper and
+three tablespoons butter, and enough hot milk to make of the consistency
+to handle. Shape into smooth, round balls, roll in flour,
+egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dispose
+around Veal.</p>
+
+
+<div class='recipe'>SPINACH WITH CREAM</div>
+
+<p>Discard all wilted leaves, remove the roots and pick over and
+wash one-half peck of spinach in several waters, to rid it from all
+sand. If young and tender, put in a stew-pan and heat gradually;
+let boil twenty-five minutes, or until soft, in its own juices and the
+water that clung to the leaves. Old spinach should be cooked in
+boiling, salted water (it will require about two quarts of water to one
+peck spinach). Drain thoroughly, chop finely in a wooden bowl.
+Melt three tablespoons butter in an omelet pan; add spinach and cook
+four minutes, stirring constantly, sprinkle with one and one-half
+tablespoons flour, continue stirring and pour on gradually three-fourths
+cup hot, thin cream; simmer five minutes.</p>
+
+
+<div class='recipe'>LETTUCE, RADISH AND ONION SALAD</div>
+
+<p>Remove the leaves from the stalk, discarding all wilted and
+unsightly leaves. Wash and keep in cold water until crisp. Drain
+and dry on a crash towel or cheese cloth. Place between leaves thin
+slices of round, red radishes, sprinkle with finely sliced young green
+onions. Garnish with radishes cut to resemble tulips. Serve with
+French Dressing.<span class='pagenum'><a name="Page_124" id="Page_124">[124]</a></span></p>
+
+
+<div class='recipe'>APPLE PIE</div>
+
+<div class='ingredients'>
+5 tart apples.<br />
+&frac12; cup sugar.<br />
+&frac14; teaspoon nutmeg.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+1&frac14; tablespoons butter.<br />
+1 tablespoon lemon juice.<br />
+Grated rind &frac14; lemon.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Line a pie pan with Plain Paste. Wipe, pare, core
+and cut apples in quarters, then in slices lengthwise. Pile them in
+lined pie pan, heaping them well in center, leaving a half-inch space
+around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated
+rind and turn over apples. Dot over with bits of butter; wet edges
+and cover with top crust; press and flute edges. Bake forty-five
+minutes in a moderate oven.</p>
+
+
+<div class='recipe'>PLAIN PASTE</div>
+
+<div class='ingredients'>
+1&frac12; cups flour.<br />
+&frac12; teaspoon salt.<br />
+&frac12; teaspoon baking powder.<br />
+&frac14; cup Cottolene.<br />
+Ice Water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and baking powder. Rub in
+Cottolene (reserving one and one-half tablespoons), with tips of
+fingers. Add just enough ice water to form a soft dough, mixing
+it in with a knife. Turn on a floured board and roll out in a thin
+sheet, spread lightly with remaining Cottolene. Roll like jelly
+roll and cut in two pieces, having one piece a trifle larger than the
+other. Chill. Then stand rolls on end, press down with the hand
+and roll in circular piece to fit pie pan. The larger piece is for the
+top crust. This recipe makes the exact quantity of pastry for one
+medium-sized pie with two crusts. If desired, omit baking powder.</p>
+
+
+<div class='recipe'>COTTAGE CHEESE</div>
+
+<p>Put two quarts thick sour milk in a milk pan, place it on the back
+of range where it will not boil or simmer; allow it to remain there
+until the curd has separated from the whey. Lay a double square of
+cheese cloth over a bowl, turn in the milk, lift the edges and corners
+of cloth, draw them together, tie with a piece of twine and hang it up
+to drain. When quite dry, turn into a bowl; season with salt and
+mix with a silver fork, add sweet cream until of the desired consistency.
+Serve very cold with hot gingerbread.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_125" id="Page_125">[125]</a></span></p>
+<div class="sidenote"><i>September</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Summer Sausage with</span><br />
+<br />
+<span class="smcap">Ripe Olives and Dill Pickles</span><br />
+<br />
+<span class="smcap">Roast Fillet Beef</span>&mdash;<span class="smcap">Mushroom Sauce</span><br />
+<br />
+<span class="smcap">Parsley Potatoes</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Broiled Tomatoes</span><br />
+<br />
+<span class="smcap">Banana Fritters</span><br />
+<br />
+<span class="smcap">Pepper and Onion Salad</span><br />
+<br />
+<span class="smcap">Mock Mince Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Iced Tea</span><br />
+<br />
+<span class="smcap">Buttermilk</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SUMMER SAUSAGE (APPETIZER)</div>
+
+<p>Cut summer sausage in very thin slices. Dispose them on a narrow
+platter overlapping one another. Garnish with sprays of
+peppergrass or parsley. Arrange thinly sliced dill pickles on either
+side of sausage, placing a ripe olive here and there; radishes cut to
+resemble roses may also be used. Serve as an appetizer.</p>
+
+
+<div class='recipe'>ROAST FILLET OF BEEF</div>
+
+<p>Trim a small fillet of beef weighing about four pounds into shape.
+Lard the upper side and sprinkle with salt, pepper and dredge with
+flour. Sprinkle small cubes of fat salt pork thickly over the bottom
+of a dripping pan, set a wire trivet or rack on pork and lay meat on
+trivet. Place in a very hot oven at first, to sear over surface. Baste
+every five minutes for the first fifteen minutes, then several times
+after during the cooking. If liked rare, it should cook thirty minutes;
+if medium, allow thirty-five to forty minutes. Serve with
+Brown Mushroom Sauce (see <a href="#Page_167">Page 167</a>) using fat in dripping pan.</p>
+
+
+<div class='recipe'>PARSLEY POTATOES</div>
+
+<p>Wash, pare and cut potatoes in one-half inch cubes; there should
+be three cups. Blanch by parboiling five minutes in boiling salted<span class='pagenum'><a name="Page_126" id="Page_126">[126]</a></span>
+water; drain. Melt one-third cup of butter in a frying-pan, add
+potatoes, and cook over a slow fire until potatoes are soft and delicately
+browned. Melt two tablespoons Cottolene in a sauce-pan,
+add a few drops onion juice, one and one-half tablespoons flour, one-half
+teaspoon salt, one-eighth teaspoon pepper; stir to a smooth
+paste and pour on slowly one cup hot milk, stirring constantly.
+Remove from range and add one egg yolk slightly beaten. Pour
+sauce over potatoes and sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>BROILED TOMATOES</div>
+
+<p>Select four firm, smooth, ripe tomatoes. Wipe them and cut
+out the hard center around the stem ends; then cut them in halves
+crosswise. Rub the cut sides lightly with a clove of garlic and dip
+cut side in soft butter. Sprinkle with salt, pepper and buttered
+crumbs, pressing the crumbs into tomato with a broad knife. Arrange
+them in a well-greased wire broiler and broil with skin side
+down over glowing coals or under a gas flame until soft, using care
+that they do not scorch. Remove to hot serving platter, drop a bit
+of butter on each and serve immediately. Onion juice may be used
+in place of garlic.</p>
+
+
+<div class='recipe'>BANANA FRITTERS</div>
+
+<div class='ingredients'>
+3 bananas.<br />
+1 cup bread flour.<br />
+2 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+1 tablespoon sugar.<br />
+&frac14; cup cream or milk.<br />
+1 egg beaten very lightly.<br />
+&frac12; tablespoon lemon juice.<br />
+&frac12; tablespoon Sherry wine.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift dry ingredients together twice. To beaten egg
+add cream and combine mixtures. Force bananas through a sieve
+and mix pulp with lemon juice and sherry wine; add to batter, beat
+thoroughly, and drop by tablespoonfuls into deep, hot Cottolene.
+Drain, sprinkle with powdered sugar and serve with</p>
+
+<div class='recipe2'>ORANGE SAUCE</div>
+
+<p>Make, a syrup by boiling one cup sugar with one-fourth cup water
+and two shavings of orange rind, four minutes. Remove from
+range, lift out orange peel, add one-half tablespoon butter and one
+tablespoon each of orange and lemon juice and Sherry wine.<span class='pagenum'><a name="Page_127" id="Page_127">[127]</a></span></p>
+
+
+<div class='recipe'>PEPPER AND ONION SALAD</div>
+
+<p>Plunge a bright-red bell pepper (Ruby King) into boiling water,
+remove immediately and rub off the outer "shiny" skin. Cover
+with ice water to chill and become crisp. Cut a slice from the stem
+end and remove the seeds and veins, then cut in rings as thin as
+possible. Cut one small Spanish onion in very thin slices, separate
+the rings and "crisp" in ice water. Drain and toss together both
+onion and pepper rings. Season with salt, pepper, and pour over
+two tablespoons oil and one tablespoon vinegar. Crush the pepper
+and onion into the dressing, then pile it in nests of crisp lettuce heart
+leaves.</p>
+
+
+<div class='recipe'>MOCK MINCE PIE</div>
+
+<div class='ingredients'>
+2 Uneeda biscuits, rolled fine.<br />
+1&frac12; cups sugar.<br />
+1 cup molasses.<br />
+&frac14; cup lemon juice.<br />
+2 tablespoons brandy.<br />
+1 cup raisins seeded and shredded.<br />
+&frac12; cup butter.<br />
+2 eggs well beaten.<br />
+Cinnamon, Cloves, and Nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given. Add spices to
+taste. Line a pie pan with Plain Paste, turn in mixture, wet edges
+and cover with top crust made of Rich Paste; press and flute edges.
+Bake thirty-five minutes in a moderate oven.</p>
+
+
+<div class='recipe'>RICH PASTE</div>
+
+<div class='ingredients'>
+1&frac12; cups flour.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+&frac34; teaspoon salt.<br />
+&frac12; teaspoon baking powder.<br />
+Ice water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix salt with flour, cut in Cottolene (except one
+tablespoon) with a knife, moisten with cold water. Turn on a
+floured board, pat and roll out, spread with tablespoon of Cottolene
+and dredge lightly with flour, then roll sheet like a jelly roll; divide
+in two equal parts. Roll out a trifle larger than pie tin.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_128" id="Page_128">[128]</a></span></p>
+<div class="sidenote"><i>September</i><br />
+<i>Third Sunday</i></div>
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Veal, Spanish Style</span>, (<span class="smcap">In Casserole</span>)<br />
+<br />
+<span class="smcap">Stuffed Potatoes</span>&mdash;<span class="smcap">Turnips in Cream Sauce</span><br />
+<br />
+<span class="smcap">Stewed Corn and Tomatoes</span><br />
+<br />
+<span class="smcap">Dressed Endive</span><br />
+<br />
+<span class="smcap">Peach Dumplings</span>&mdash;<span class="smcap">Sherry Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+<br />
+<span class="smcap">Cider</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>VEAL, SPANISH STYLE, (IN CASSEROLE)</div>
+
+<div class='ingredients'>
+2 pounds veal, cut from leg.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup fat salt pork or bacon.<br />
+&frac34; cup fine, soft bread crumbs.<br />
+1 teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon black pepper.<br />
+Few grains cayenne.<br />
+1 teaspoon chopped parsley.<br />
+2 cups cooked and strained tomato pulp.<br />
+&frac12; green pepper finely chopped.<br />
+&frac12; onion finely chopped.<br />
+1 egg slightly beaten.<br />
+Soda.<br />
+Worcestershire Sauce.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Remove all fat tissue and skin from veal; remove
+skin from pork. Pass both through meat grinder twice, add crumbs
+and seasonings, except tomato, onion and green pepper; mix thoroughly
+and bind together with egg. Shape in balls the size of a small
+egg. Roll in flour and saut&eacute; a rich brown in Cottolene made hot in
+an iron frying pan. Heat tomato pulp, add one-eighth teaspoon
+soda, one-half teaspoon salt and one-half tablespoon Worcestershire
+Sauce. Turn into a warm casserole, add chopped pepper and onion.
+Dispose balls over sauce, rinse frying pan with a little boiling water
+or Brown Stock and pour over balls. Cover and let simmer in a
+moderate oven two hours. Serve from casserole, or arrange on a
+hot platter and surround with a border of boiled rice sprinkled with
+finely chopped parsley; place a spray of parsley in each meat ball.<span class='pagenum'><a name="Page_129" id="Page_129">[129]</a></span></p>
+
+
+<div class='recipe'>STUFFED POTATOES</div>
+
+<p>Wash six medium-sized, smooth potatoes. Bake, and cut off a
+lengthwise slice from each; scoop out potato with a spoon using care
+that the shells are not broken. Pass through ricer, add two tablespoons
+butter, season with salt and pepper, one-half cup hot milk
+or cream. Add two egg yolks well beaten, then fold in the stiffly
+beaten whites. Refill shells with this mixture, using pastry bag
+and rose tube or pile it lightly with spoon (do not spread smoothly).
+Bake in a hot oven until potatoes are well puffed and browned.</p>
+
+
+<div class='recipe'>TURNIPS IN CREAM SAUCE</div>
+
+<p>Wash, pare and cut purple-top turnips in one-fourth inch cubes.
+Cook in boiling salted water until tender (from forty minutes to
+one hour). Drain well and reheat in White Sauce using cream in
+place of milk in sauce. (For Cream Sauce see <a href="#Page_151">Page 151</a>.)</p>
+
+
+<div class='recipe'>STEWED CORN AND TOMATOES</div>
+
+<p>Cut the corn from six ears of tender, sweet, green corn; scrape
+the cobs with back of knife. Cook until tender in as little water
+as possible, then add an equal quantity of stewed tomatoes. Add
+one-third cup butter and one tablespoon sugar. Season with salt
+and pepper, heat to boiling point and turn into hot serving dish.</p>
+
+
+<div class='recipe'>DRESSED ENDIVE</div>
+
+<p>Marinate the bleached leaves of crisp endive with French Dressing,
+adding one and one-half tablespoons finely chopped chives and
+one-half tablespoon Nasturtium seed cells finely chopped, to the
+dressing just before pouring over Endive.</p>
+
+
+<div class='recipe'>PEACH DUMPLINGS</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+1&frac12; cups granulated sugar.<br />
+2 tablespoons Cottolene.<br />
+<small><sup>7</sup>/<sub>8</sub></small> cup cream.<br />
+Peaches.<br />
+2&frac12; cups cold water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, baking powder and salt; rub in
+Cottolene with tips of fingers, add cream gradually, cutting it in with<span class='pagenum'><a name="Page_130" id="Page_130">[130]</a></span>
+a knife. Turn on a floured board, knead slightly, pat and roll out to
+one-half inch thickness. Shape with a large biscuit cutter. Pare
+juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in
+quarters and place three-quarters of a peach on each circle of dough,
+enclose them, pressing the edges together. Place in a buttered,
+granite dripping pan one and one-half inches apart, sift sugar around
+dumplings and pour cold water over sugar. Bake in a hot oven
+twenty minutes, basting three times. Serve with Hard or</p>
+
+<div class='recipe2'>SHERRY SAUCE</div>
+
+<div class='ingredients'>
+3 tablespoons butter.<br />
+&frac12; cup sugar.<br />
+2 egg yolks well beaten.<br />
+&frac34; cup cream.<br />
+3 tablespoons sherry wine.<br />
+Few grains salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream butter, add sugar, egg yolks, salt and gradually
+the cream, stirring constantly. Cook over hot water until mixture
+coats the spoon; add sherry and beat again. Turn in a sauce boat
+and sprinkle with nutmeg.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i021.png" width="400" height="176" alt="Stuffed Potatoes" title="Stuffed Potatoes" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_131" id="Page_131">[131]</a></span></p>
+<div class="sidenote"><i>September</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Tomato Soup</span><br />
+<br />
+<span class="smcap">Fried Chicken</span>&mdash;<span class="smcap">Cream Gravy</span><br />
+<br />
+<span class="smcap">Baked Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Corn Fritters</span><br />
+<br />
+<span class="smcap">Cauliflower Salad</span><br />
+<br />
+<span class="smcap">Peach Cake with Cream</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>TOMATO SOUP</div>
+
+<p>(For recipe see <a href="#Page_40">Page 40</a>.)</p>
+
+
+<div class='recipe'>FRIED CHICKEN</div>
+
+<p>Dress, clean and disjoint two chickens. Rub chicken over with
+a half lemon cut in half lengthwise, sprinkle with salt, pepper and
+dredge with flour. Saut&eacute; in hot Cottolene until richly browned,
+turning often. Reduce heat, cover and let cook slowly until tender.
+It may be necessary to add a little moisture (about &frac14; cup of hot
+stock or water). Remove to serving platter and surround with
+Corn Fritters. Pass Cream Gravy.</p>
+
+<div class='recipe2'>CREAM GRAVY</div>
+
+<div class='ingredients'>
+&frac14; cup butter.<br />
+1 slice onion.<br />
+&frac14; cup flour.<br />
+1&frac12; cups well-seasoned chicken stock.<br />
+&frac12; cup hot cream.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook butter in a sauce-pan with onion until onion
+is delicately browned. Remove onion, add flour mixed with seasonings;
+stir to a smooth paste and brown lightly. Add hot stock
+gradually, stirring constantly. Add hot cream and beat until
+smooth and glossy. The color of this sauce is that of Caf&eacute; au Lait.<span class='pagenum'><a name="Page_132" id="Page_132">[132]</a></span></p>
+
+
+<div class='recipe'>CORN FRITTERS</div>
+
+<div class='ingredients'>
+2 cups grated corn.<br />
+&frac14; cup milk.<br />
+1<small><sup>1</sup>/<sub>3</sub></small> cup flour.<br />
+2 teaspoons sugar.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup melted butter.<br />
+1 teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+3 eggs well beaten.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix corn, milk, flour, sugar and salt, add eggs. Drop
+by tablespoonfuls on a hot well-greased griddle and cook as griddle
+cakes until browned on one side; then turn and brown the other side.</p>
+
+
+<div class='recipe'>CAULIFLOWER SALAD</div>
+
+<p>Marinate a prepared cauliflower (see recipe on <a href="#Page_95">Page 95</a>) with
+French Dressing, to which add one tablespoon finely chopped
+chives. Dispose in a nest of peppergrass, water cress, endive or
+lettuce heart leaves. Sprinkle with grated Edam cheese.</p>
+
+
+<div class='recipe'>PEACH CAKE WITH SWEETENED CREAM</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+3 tablespoons Cottolene.<br />
+&frac34; cup rich milk.<br />
+5 peaches.<br />
+Sultana raisins.<br />
+Mace and sugar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift the first three ingredients. Rub in
+Cottolene with tips of fingers, add milk, mixing it in with a knife.
+This dough must be soft enough to spread in a shallow, well-buttered
+pan to the depth of one inch. (Add more milk if necessary.) Pare
+ripe, juicy peaches; cut in halves lengthwise, remove stones and
+press halves into dough (cut side up) in parallel rows, leaving a little
+space between rows. Brush peaches over with melted butter,
+sprinkle with raisins, granulated sugar and lightly with mace.
+Serve hot with Hard Sauce, or with cream sweetened and flavored
+with nutmeg.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_133" id="Page_133">[133]</a></span></p>
+
+
+
+<div class='center'> <table class="october" summary="october">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem4'>
+Oh! You who have been a-fishing<br />
+<span style="margin-left: 1em;">will endorse me when I say,</span><br />
+That it always is the biggest fish<br />
+<span style="margin-left: 1em;">you catch that gets away.</span><br />
+<span style="margin-left: 8em;">&mdash;Eugene Field.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_134" id="Page_134">[134]</a></span></p>
+
+<div class="sidenote"><i>October</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Shrimp Cocktails</span><br />
+<br />
+<span class="smcap">Potato Soup</span>&mdash;<span class="smcap">Croutons</span><br />
+<br />
+<span class="smcap">Boiled Cod</span>&mdash;<span class="smcap">Egg Sauce</span><br />
+<br />
+<span class="smcap">Boiled Potatoes</span>&mdash;<span class="smcap">Scalloped Tomatoes</span><br />
+<br />
+<span class="smcap">Pickled Beets</span><br />
+<br />
+<span class="smcap">Steamed Peach Pudding</span>&mdash;<span class="smcap">Vanilla Sauce</span><br />
+<br />
+<span class="smcap">After-Dinner Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SHRIMP COCKTAILS</div>
+
+<p>Allow one-fourth cup shrimps broken in pieces for each Cocktail.
+Season with two tablespoons each tomato catsup, Sherry wine, one
+tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth
+teaspoon finely chopped chives and salt to taste. Serve thoroughly
+chilled in Cocktail glasses.</p>
+
+
+<div class='recipe'>POTATO SOUP</div>
+
+<div class='ingredients'>
+4 cups potatoes.<br />
+1 large purple-top turnip.<br />
+3 cups boiling water.<br />
+3&frac12; cups scalded milk.<br />
+1 onion sliced.<br />
+&frac14; cup butter.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup flour.<br />
+2 teaspoons salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+&frac12; cup hot cream.<br />
+Parsley.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash, pare and cut potatoes in one-fourth inch slices.
+Wash, pare and cut turnip the same. Cover with boiling water and
+cook ten minutes; drain, add onion and three cups boiling water.
+Cook until vegetables are tender; drain and reserve water. Rub
+vegetables through strainer, add water, add milk. Reheat and bind
+with butter and flour cooked together. Add hot cream and seasonings.
+Turn into hot tureen and sprinkle with finely chopped parsley.<span class='pagenum'><a name="Page_135" id="Page_135">[135]</a></span></p>
+
+
+<div class='recipe'>BOILED FRESH COD</div>
+
+<p>Wash and wipe a four-pound cut of fresh cod. Tie it loosely
+in a piece of cheese cloth just large enough to cover fish. Place on a
+trivet in a kettle, cover with boiling water, and add three slices onion,
+three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
+tablespoon salt and one-half cup vinegar. Bring quickly to the
+boiling point, then reduce heat and simmer gently from twenty to
+thirty minutes. Hard boiling breaks up the flakes of fish and
+toughens the fibre. Drain from liquor, place fish on serving platter,
+remove the skin and pour a few spoonfuls of Egg Sauce over the fish
+and the remainder around it. Sprinkle finely chopped parsley over
+all, and garnish with hard-cooked eggs cut to resemble pond lilies.</p>
+
+<div class='recipe2'>EGG SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons butter.<br />
+3 tablespoons flour.<br />
+1 cup boiling water.<br />
+&frac12; cup hot cream.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+4 hard-cooked eggs.<br />
+Parsley finely chopped.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt one-half the butter in a sauce-pan, add flour
+mixed with seasonings, pour on slowly hot water, stirring constantly.
+Boil five minutes, then add remaining butter in small bits. Continue
+stirring. Add hot cream and two eggs chopped moderately. Garnish
+with remaining eggs. Pour sauce around fish and sprinkle with
+parsley.</p>
+
+
+<div class='recipe'>BOILED POTATOES</div>
+
+<p>Wash, scrub and pare one dozen medium-sized potatoes. If old,
+let them stand in cold water for several hours before paring, to
+freshen them. Cover with cold water, heat to boiling point, cover
+and boil fifteen minutes, then add salt, replace cover and cook until
+potatoes are soft (about fifteen minutes longer). Drain perfectly
+dry and shake the potatoes in a current of cold air. Place sauce-pan
+in a warm place, cover with a crash towel until ready to serve. Serve
+as soon as possible, if you would have a mealy potato.</p>
+
+
+<div class='recipe'>SCALLOPED TOMATOES</div>
+
+<p>Season one quart of canned tomatoes with one and a fourth
+teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar,<span class='pagenum'><a name="Page_136" id="Page_136">[136]</a></span>
+one-half tablespoon grated onion and a few grains cayenne. Moisten
+one and one-half cups of soft bread crumbs with one-half cup melted
+butter. Butter a deep baking dish, sprinkle with a thick layer of
+crumbs. Pour in tomato mixture and cover with remaining crumbs.
+Bake in the oven until cooked throughout and crumbs are browned.</p>
+
+
+<div class='recipe'>PICKLED BEETS</div>
+
+<p>Prepare beets as for Buttered Beets (see <a href="#Page_143">Page 143</a>). Cut them in
+slices and lay them in a stone or glass jar. Allow one slice of onion
+for each beet, one tablespoon grated horseradish, eight cloves and
+vinegar enough to cover. Let stand twenty-four hours and they
+will be ready for use. Beets thus prepared will not keep longer than a
+week. If vinegar is too strong, dilute with one-fourth part cold water.</p>
+
+
+<div class='recipe'>STEAMED PEACH PUDDING</div>
+
+<p>Fill a two-quart mold two-thirds full of pared, stoned and
+sliced peaches. Butter the inside edge of mold, also the inside of
+cover. Cover with a soft dough made by mixing and sifting two
+cups flour, one-half teaspoon salt and four teaspoons baking powder.
+Rub one tablespoon Cottolene into flour mixture with tips of fingers,
+add sufficient rich milk to make a soft dough. Sprinkle peaches
+with one-half cup sugar, one-fourth teaspoon salt and dot over with
+one tablespoon butter cut in small bits. Spread soft dough over all,
+cover closely and steam one hour. Serve at once with</p>
+
+<div class='recipe2'>VANILLA SAUCE</div>
+
+<div class='ingredients'>
+1 tablespoon corn-starch.<br />
+1 cup sugar.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+2 cups boiling water.<br />
+1&frac12; teaspoons vanilla.<br />
+2 tablespoons butter.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix corn-starch, sugar and salt, add water slowly,
+stirring constantly. Boil gently eight minutes, remove from range,
+add vanilla, and butter in small bits; stir until well blended.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_137" id="Page_137">[137]</a></span></p>
+<div class="sidenote"><i>October</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Vegetable Soup</span><br />
+<br />
+<span class="smcap">Fried Chicken</span>&mdash;<span class="smcap">B&eacute;chamel Sauce</span><br />
+<br />
+<span class="smcap">Browned Sweet Potatoes</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Stuffed Tomatoes</span><br />
+<br />
+<span class="smcap">Kole Slaw</span><br />
+<br />
+<span class="smcap">Baked Apples Stuffed with Figs</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>VEGETABLE SOUP</div>
+
+<div class='ingredients'>
+&frac12; cup carrot.<br />
+&frac12; cup turnip.<br />
+&frac12; cup celery.<br />
+2 cups potato.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup onion.<br />
+1&frac12; quarts beef broth.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup butter.<br />
+&frac12; tablespoon finely chopped parsley.<br />
+1&frac12; teaspoons salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash and scrape carrot, cut in tiny cubes; wash and
+pare turnip, cut same as carrot; wash, scrape and cut celery in thin
+slices; wash, pare and cut potatoes in one-fourth inch cubes; peel
+and cut onion in thin slices, mix vegetables, except potatoes, and
+cook ten minutes in butter, stirring constantly. Add potatoes, cover
+and cook three or four minutes, add beef broth which was previously
+strained and all fat removed. Cover and simmer one hour. Put
+parsley, salt and pepper in bottom of soup tureen and turn in hot
+soup.</p>
+
+
+<div class='recipe'>FRIED CHICKEN</div>
+
+<p>Separate two young chickens in pieces for serving; dip in milk,
+sprinkle with salt, pepper and dredge with flour, or dip in crumbs,
+egg and crumbs and fry in deep hot Cottolene. Cottolene should
+not be too hot the latter half of cooking chicken. Drain on brown
+paper; serve on hot buttered toast with B&eacute;chamel Sauce. Double
+the recipe for B&eacute;chamel Sauce (see <a href="#Page_85">Page 85</a>.)<span class='pagenum'><a name="Page_138" id="Page_138">[138]</a></span></p>
+
+
+<div class='recipe'>BROWNED SWEET POTATOES</div>
+
+<p>Boil sweet potatoes, remove skins and cut lengthwise in one-half
+inch slices. Cool. Dip each slice in melted butter, sprinkle with
+salt, pepper and thickly with brown sugar. Lay in a well-greased
+dripping pan and brown in a hot oven. Dispose around rim of
+platter containing Fried Chicken.</p>
+
+
+<div class='recipe'>STUFFED TOMATOES</div>
+
+<p>Select six firm, smooth tomatoes. Cut a thin slice from the
+blossom end. Carefully scoop out the pulp and mix it with an equal
+quantity of cooked corn, rice or bread crumbs. Season with salt,
+pepper, a few grains cayenne, three tablespoons melted butter and a
+few drops of onion juice. Refill tomato cups, replace the tops, place
+them in a buttered baking dish and bake thirty minutes.</p>
+
+
+<div class='recipe'>KOLE SLAW</div>
+
+<p>Shred half a head of cabbage very fine. Soak in cold, acidulated
+water to cover (add one tablespoon vinegar to one quart water).
+Drain and mix thoroughly with Cream Dressing. (See <a href="#Page_50">Page 50</a>.)
+Chill and serve in lemon cups arranged in nests of cress or parsley.</p>
+
+
+<div class='recipe'>BAKED APPLES STUFFED WITH FIGS</div>
+
+<p>Select fine-flavored, tart apples, wipe, core and pare. Fill
+cavities with washed figs cut in pieces. Bake until tender in a hot
+oven, basting with hot sugar syrup. Serve cold with thick cream
+sweetened, and flavored with nutmeg.</p>
+
+<div class='recipe2'>SUGAR SYRUP</div>
+
+<p>Cook one cup sugar and one and one-half cups water ten minutes.
+Add two thin shavings of orange rind to syrup while
+cooking.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_139" id="Page_139">[139]</a></span></p>
+<div class="sidenote"><i>October</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Tomato Soup</span>&mdash;<span class="smcap">Toasted Wafers</span><br />
+<br />
+<span class="smcap">Pickles</span>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Celery</span><br />
+<br />
+<span class="smcap">Braised Beef</span>&mdash;<span class="smcap">Brown Gravy</span><br />
+<br />
+<span class="smcap">Baked Potatoes</span>&mdash;<span class="smcap">Fried Egg Plant</span><br />
+<br />
+<span class="smcap">Scalloped Cabbage</span><br />
+<br />
+<span class="smcap">Romaine</span>&mdash;<span class="smcap">French Dressing</span><br />
+<br />
+<span class="smcap">Cheese Fingers</span><br />
+<br />
+<span class="smcap">Peach Duff</span>&mdash;<span class="smcap">Foamy Sauce</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>TOMATO SOUP</div>
+
+<p>(For recipe see <a href="#Page_40">Page 40</a>).</p>
+
+
+<div class='recipe'>BRAISED BEEF</div>
+
+<p>Select five pounds of beef from the round or rump. Sprinkle
+with salt, pepper and dredge with flour. Brown richly in a hot
+frying-pan in some of its own fat; or with fat salt pork tried out,
+turning often. Place meat in a Dutch oven or an earthen casserole
+on three thin slices of salt pork, surround with two-thirds cup each
+of fat salt pork cut in small cubes, carrot, onion and celery, a spray
+each of parsley, thyme and marjoram. Add two cups Brown Stock
+or water, the half of a small bay leaf, two small red pepper-pods, or
+one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt
+and strew top of meat with cubes of salt pork. Cover closely and
+cook in a slow oven from four to five hours, basting occasionally.
+Remove meat and strain the liquor. Rinse the vessel in which meat
+was browned with stock or water, reserve the liquor. Prepare a
+Brown Sauce with this liquor following recipe for Plain Brown Sauce
+(see <a href="#Page_82">Page 82</a>).</p>
+
+<p>Serve in a sauce-boat, or turn around meat after placing on hot
+serving platter. A cup of hot, stewed and strained tomatoes may be<span class='pagenum'><a name="Page_140" id="Page_140">[140]</a></span>
+added to the sauce, also one and one-half tablespoons of freshly
+grated horseradish root and one tablespoon of Worcestershire Sauce;
+all of which improves the flavor.</p>
+
+
+<div class='recipe'>BAKED POTATOES</div>
+
+<p>Wash and scrub with a vegetable brush eight uniform-sized
+potatoes. Place in dripping pan, and bake in hot oven forty-five
+minutes, turning when half done. Take up each potato with a towel
+and press gently to crack the skins. Put a half teaspoon butter in
+each potato and serve at once.</p>
+
+
+<div class='recipe'>FRIED EGG PLANT</div>
+
+<p>Pare a medium-sized egg plant, cut in one-fourth inch slices and
+soak in cold salt water over night. Drain and cover with cold
+water one hour, drain again and dry between towels. Sprinkle
+with salt and pepper, dip in batter and fry in deep, hot Cottolene.</p>
+
+<div class='recipe2'>FRITTER BATTER</div>
+
+<div class='ingredients'>
+1 cup bread flour.<br />
+&frac12; teaspoon salt.<br />
+Few grains white pepper.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup milk.<br />
+2 eggs well beaten.<br />
+2 teaspoons olive oil.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and pepper; add milk slowly,
+stirring until batter is smooth; add olive oil and well beaten eggs.</p>
+
+
+<div class='recipe'>SCALLOPED CABBAGE</div>
+
+<p>Cut one-half large head or one small head boiled cabbage, in
+pieces. Cover with one cup White Sauce, sprinkle with one-third
+cup grated cheese, two tablespoons finely chopped pimentos; season
+with salt, pepper, mix well. Turn into a well-greased baking dish
+and cover with buttered crumbs; place on grate in oven and bake
+until heated throughout and crumbs are browned.</p>
+
+
+<div class='recipe'>ROMAINE WITH FRENCH DRESSING</div>
+
+<p>Remove the wilted leaves from two heads of romaine, trim off
+the stalk and cut the heads in halves lengthwise (if heads are large,<span class='pagenum'><a name="Page_141" id="Page_141">[141]</a></span>
+they may be cut in quarters); lay in cold water, cut side down, until
+crisp. Drain well, dispose on salad plates and pour over French
+Dressing. Serve two Cheese Fingers with each portion of Salad.</p>
+
+
+<div class='recipe'>CHEESE FINGERS</div>
+
+<p>Mix one Cream Cheese with an equal quantity of finely chopped
+English walnut meats; season with salt, black pepper and a few
+grains cayenne. Moisten with Cream Salad Dressing. Spread
+between thin slices of white bread and cut in strips the width of
+fingers.</p>
+
+
+<div class='recipe'>PEACH DUFF</div>
+
+<div class='ingredients'>
+1 quart thinly sliced peaches.<br />
+2 cups sugar.<br />
+1 tablespoon Cottolene.<br />
+&frac34; cup milk.<br />
+2 cups flour.<br />
+4 teaspoons baking powder.<br />
+1 teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, baking powder and salt; rub in
+Cottolene with tips of fingers, add milk gradually, mixing ingredients
+with a knife. Turn on a slightly floured board, knead slightly, pat
+and roll to fit top of pudding dish. Butter bottom and sides of
+dish, put in peaches and sugar in layers. Cover with dough; press
+edges over edge of dish and steam one hour. Serve in dish in which
+it was steamed. Serve with</p>
+
+<div class='recipe2'>FOAMY SAUCE</div>
+
+<div class='ingredients'>
+&frac12; cup butter.<br />
+1 cup powdered sugar.<br />
+Yolk 1 egg.<br />
+2 tablespoons sherry wine.<br />
+Whites 2 eggs.<br />
+Nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream butter; add sugar gradually, stirring constantly,
+yolk of egg and sherry; continue stirring. Cook over hot water
+until mixture thinly coats wooden spoon. Remove from range and
+pour over stiffly beaten whites of eggs. Turn in serving pitcher and
+sprinkle with nutmeg.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_142" id="Page_142">[142]</a></span></p>
+<div class="sidenote"><i>October</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Walnut and Olive Canap&eacute;</span><br />
+<br />
+<span class="smcap">Clam and Tomato Consomm&eacute;</span><br />
+<br />
+<span class="smcap">Browned Crackers</span><br />
+<br />
+<span class="smcap">Sweet Gherkins</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Piccalilli</span><br />
+<br />
+<span class="smcap">Veal Pot Pie with Baked Dumplings</span><br />
+<br />
+<span class="smcap">Buttered Beets</span>      <span class="smcap">Baked Squash</span><br />
+<br />
+<span class="smcap">Stuffed Tomato Salad</span><br />
+<br />
+<span class="smcap">Mock Cherry Pie</span>      <span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Coffee</span>      <span class="smcap">Cider</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>NUT AND OLIVE CANAP&Eacute;</div>
+
+<p>Cut stale white bread in crescents. Fry a delicate brown in
+deep hot Cottolene. Drain on brown paper. Mix equal parts of
+finely chopped olives and English walnuts, season with a few grains
+cayenne and moisten with Mayonnaise or Boiled Salad Dressing to
+the consistency to spread. Spread fried bread with mixture and
+garnish with very thin strips of pimentos; set pimolas in center of
+each canap&eacute;.</p>
+
+
+<div class='recipe'>CLAM AND TOMATO CONSOMM&Eacute;</div>
+
+<p>To four cups of Consomm&eacute; add two cups each clam water and
+tomato pulp. Clear, and add soft part of clams. Heat to boiling
+point and serve in Bouillon cups.</p>
+
+<div class='recipe2'>TO PREPARE CLAMS</div>
+
+<p>Wash and scrub (in several waters) with a stiff vegetable brush
+two quarts of clams. Place in an agate stew pan, add one-half
+cup cold water, cover and let simmer until shells open. Remove
+clams from shells and strain liquor through a napkin. Use only the
+soft parts of clams.<span class='pagenum'><a name="Page_143" id="Page_143">[143]</a></span></p>
+
+
+<div class='recipe'>BROWNED CRACKERS</div>
+
+<p>Spread one dozen Saltines with butter; sprinkle with a few
+grains cayenne. Brown delicately in a hot oven; serve at once.</p>
+
+
+<div class='recipe'>PICCALILLI</div>
+
+<div class='ingredients'>
+3 quarts green tomatoes.<br />
+2 heads celery.<br />
+4 mild red peppers.<br />
+2 mild green peppers.<br />
+2 large white onions.<br />
+2 large ripe cucumbers.<br />
+1 cup salt.<br />
+1&frac12; quarts cider vinegar.<br />
+2 pounds brown sugar.<br />
+&frac14; cup white mustard seed.<br />
+1 teaspoon mustard.<br />
+1&frac12; teaspoons black pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Chop the vegetables, sprinkle with salt and let stand
+over night. In the morning drain and press in a coarse crash towel
+to remove all the acrid juice possible. Add vinegar, sugar and spices
+and simmer until vegetables are tender and clear. Sterilize fruit
+jars and fill to overflowing. Seal and store.</p>
+
+
+<div class='recipe'>VEAL POT PIE WITH BAKED DUMPLINGS</div>
+
+<p>Cut two pounds of veal from the leg in one-inch cubes. Add a
+fourth-inch thick slice of salt pork, cut in very small cubes. Cover
+with boiling water. Add one small carrot sliced, one stalk celery
+broken in pieces, and two slices onion. When half done add one-half
+tablespoon salt. Cook until meat is tender. Remove the meat
+and strain the broth; thicken broth with flour diluted with cold
+water. Put meat into a baking dish and pour over enough of the
+thickened broth to barely cover the meat. Sprinkle with salt and
+pepper. Make a soft dough by mixing and sifting one and one-half
+cups pastry flour, one-half teaspoon salt, two and one-half teaspoons
+baking powder; rub in three tablespoons Cottolene with tips of
+fingers, then add milk enough to make a soft dough and drop by
+tablespoonfuls upon meat&mdash;(dumplings should set upon the meat
+and not sink into gravy) close together to cover the surface. Bake
+thirty minutes in a hot oven. Serve remaining gravy in a sauce-boat.</p>
+
+
+<div class='recipe'>BUTTERED BEETS</div>
+
+<p>Wash and scrub beets with a vegetable brush, being careful not
+to break the skin. Cook in boiling water to cover (about an hour<span class='pagenum'><a name="Page_144" id="Page_144">[144]</a></span>
+for small young beets, and old beets until tender). Drain and rub
+off the skins at once; slice, sprinkle with salt and pepper and dot over
+with bits of butter. Serve hot.</p>
+
+
+<div class='recipe'>BAKED SQUASH</div>
+
+<p>Cut Hubbard squash in pieces for serving. Remove seeds and
+stringy portion. Put one-half teaspoon molasses in each portion
+and sprinkle with salt and pepper. Bake in a hot oven until tender.
+Put a piece of butter on each portion and serve in the shell.</p>
+
+
+<div class='recipe'>STUFFED TOMATO SALAD</div>
+
+<p>Select six smooth, ripe tomatoes. Scald quickly and remove
+skins. Cut a slice from stem ends, scoop out pulp and chill tomato
+cups. Drain the pulp and add an equal quantity of crisp celery cut
+in small pieces, cucumber cut in small dice, and shrimp broken in four
+pieces. Moisten with Mayonnaise Dressing. Refill tomato cups,
+put a rose of Mayonnaise on top of each, using pastry bag and rose
+tube. Serve in lettuce heart leaves.</p>
+
+
+<div class='recipe'>MOCK CHERRY PIE</div>
+
+<p>Mix one and one-half cups cranberries chopped moderately,
+three-fourths cup seeded and shredded raisins, one cup sugar, one
+tablespoon flour and a sprinkle of salt. Pile this mixture in a pie
+pan lined with Plain Paste. Dot over with one tablespoon butter.
+Add two tablespoons orange juice. Cover with Rich Paste and
+bake as other pies.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_145" id="Page_145">[145]</a></span></p>
+
+
+
+<div class='center'> <table class="november" summary="november">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem4'>
+An odor rich comes stealing,<br />
+From out the oven bright,<br />
+That sets my pulse a-reeling,<br />
+And gives my heart delight.<br />
+<span style="margin-left: 9em;">&mdash;R. R.</span><br /></div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_146" id="Page_146">[146]</a></span></p>
+
+<div class="sidenote"><i>November</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oysters on the Half Shell</span><br />
+<br />
+<span class="smcap">Consomm&eacute; Duchess</span>&mdash;<span class="smcap">Imperial Sticks</span><br />
+<br />
+<span class="smcap">Cucumber Pickles</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Celery</span><br />
+<br />
+<span class="smcap">Rolled Rib Roast of Beef</span>&mdash;<span class="smcap">Brown Gravy</span><br />
+<br />
+<span class="smcap">Franconia Potatoes</span>      <span class="smcap">Baked Tomatoes</span><br />
+<br />
+<span class="smcap">Spiced Crab Apples</span><br />
+<br />
+<span class="smcap">Escarolle Salad</span><br />
+<br />
+<span class="smcap">Graham Plum Pudding with Brown Sugar Sauce</span><br />
+<br />
+<span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CONSOMM&Eacute; DUCHESS</div>
+
+<p>(For recipe see <a href="#Page_15">Page 15</a>.)</p>
+
+
+<div class='recipe'>ROLLED RIB ROAST OF BEEF</div>
+
+<p>Have the ribs removed, meat rolled and skewered in shape, from
+a five-pound rib roast of beef, at the market, (have ribs and trimmings
+sent with roast). Wipe meat, sprinkle with salt, pepper,
+dredge with flour and arrange on rack in dripping pan. Place in a
+hot oven and, when slightly brown, reduce heat and baste every ten
+minutes for the first half hour with fat in pan, afterwards every
+fifteen minutes during cooking. (If cooked rare it will require one
+hour and fifteen minutes.)</p>
+
+<div class='recipe2'>BROWN GRAVY</div>
+
+<p>Drain and strain fat in the pan&mdash;return three tablespoons to
+dripping pan, add four and one-half tablespoons flour and brown
+richly (do not burn flour), add slowly one and one-half cups of Brown
+Stock or boiling water, stirring constantly. Season with salt, pepper,
+and one-half teaspoon Kitchen Bouquet.<span class='pagenum'><a name="Page_147" id="Page_147">[147]</a></span></p>
+
+
+<div class='recipe'>FRANCONIA POTATOES</div>
+
+<p>Wash and pare six medium-sized potatoes; parboil five minutes.
+Drain dry. Place on grate around roast beef. Baste with fat in
+pan when basting roast. Bake from thirty to thirty-five minutes, turning
+often or when basting roast. Sprinkle with salt and serve surrounding
+rolled roast, alternating with Stuffed Tomatoes.</p>
+
+
+<div class='recipe'>BAKED TOMATOES</div>
+
+<p>Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a
+slice from the stem end; scoop out the seeds and soft pulp. Mix
+with the pulp an equal amount of corn cut from the cob, one tablespoon
+finely chopped green pepper, half tablespoon finely chopped
+onion. Season with salt and pepper, add one and one-half tablespoons
+melted butter and a teaspoon salt. Mix well and refill tomato
+cups; sprinkle tops with buttered crumbs. Place tomatoes in a
+granite dripping pan and bake until tomatoes are soft and crumbs
+are brown. Remove to serving dish with a broad knife and serve.</p>
+
+
+<div class='recipe'>SPICED CRAB APPLES</div>
+
+<p>Pick over, wash and drain firm crab apples, do not remove the
+stems. (Apples must not be too ripe). For eight pounds of fruit
+allow four pounds of sugar, one quart vinegar, one-fourth cup whole
+cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar,
+vinegar and spices ten minutes. Strain and tie spices loosely in a
+piece of cheese cloth. Put fruit in strained liquor, also bag of spices,
+and cook slowly until fruit can be easily pierced with a small wooden
+skewer (tooth-pick). Remove fruit and fill a sterilized stone jar.
+Simmer liquor slowly until reduced to half the original quantity;
+pour over fruit. Lay bag of spices on top; seal and store.</p>
+
+
+<div class='recipe'>ESCAROLLE SALAD</div>
+
+<p>Marinate the bleached leaves of two heads of escarolle with
+French Dressing. Chill one hour before serving that it may be crisp.
+Sprinkle thickly with finely chopped chives and a sweet, red, bell
+pepper chopped very fine or cut in fine thread-like rings.<span class='pagenum'><a name="Page_148" id="Page_148">[148]</a></span></p>
+
+
+<div class='recipe'>GRAHAM PLUM PUDDING</div>
+
+<div class='ingredients'>
+1&frac12; cups Graham flour.<br />
+1 cup N. O. molasses.<br />
+&frac12; cup milk.<br />
+1 cup seeded raisins.<br />
+1 teaspoon cinnamon.<br />
+&frac14; teaspoon cloves.<br />
+2 eggs well beaten.<br />
+&frac12; teaspoon soda.<br />
+&frac12; teaspoon salt.<br />
+2 tablespoons Cottolene.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift flour, spices, salt and soda; add raisins, molasses,
+milk and eggs, beat thoroughly, then add melted Cottolene. Turn
+into well-greased brown bread molds and steam four hours. Serve
+with</p>
+
+<div class='recipe2'>BROWN SUGAR SAUCE</div>
+
+<div class='ingredients'>
+5 tablespoons butter.<br />
+1 cup soft brown sugar.<br />
+&frac12; tablespoon vanilla.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup thick cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Roll sugar, sift and add gradually to cream, stirring
+constantly. Cream butter and add first mixture slowly, continue
+stirring. Add vanilla and beat thoroughly with a whip.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i024.png" width="400" height="186" alt="Cake" title="" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_149" id="Page_149">[149]</a></span></p>
+<div class="sidenote"><i>November</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute;</span>&mdash;<span class="smcap">Bread Sticks</span><br />
+<br />
+<span class="smcap">Celery Hearts</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Mustard Pickles</span><br />
+<br />
+<span class="smcap">Roast Venison</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Wine Sauce</span><br />
+<br />
+<span class="smcap">Mashed Sweet Potatoes</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Creamed Celery</span><br />
+<br />
+<span class="smcap">Spiced Peaches</span><br />
+<br />
+<span class="smcap">Pepper and Grape Fruit Salad</span><br />
+<br />
+<span class="smcap">Mayonnaise Dressing</span><br />
+<br />
+<span class="smcap">Nut Bread Sandwiches</span><br />
+<br />
+<span class="smcap">Frozen Rice Pudding</span><br />
+<br />
+<span class="smcap">Compote Pineapple</span><br />
+<br />
+<span class="smcap">Stuffed Dates</span>      <span class="smcap">Salted Nuts</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+<hr style="width: 45%;" />
+
+<div class='recipe'>CONSOMM&Eacute;</div>
+
+<div class='ingredients'>
+4 lbs. thickest part of hind beef shin.<br />
+1 lb. marrow-bone.<br />
+3 lbs. knuckle of veal.<br />
+4 cups chicken stock.<br />
+Carrot }<br />
+Celery } &frac12; cup each, cut in cubes.<br />
+Turnip }<br />
+1 medium-sized onion sliced.<br />
+3 tablespoons butter.<br />
+1 tablespoon salt.<br />
+1 teaspoon peppercorns.<br />
+&frac12; dozen cloves.<br />
+1 small bay leaf.<br />
+2 sprays parsley.<br />
+3 sprays thyme.<br />
+2 sprays marjoram.<br />
+4 quarts cold water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wipe the meat and bone with a piece of cheese-cloth
+wrung from cold water. Remove the meat from beef shin and cut
+it in one-inch cubes. Remove the marrow from bone and brown
+one-half the meat in the marrow, stirring constantly. Put remaining
+half in stock pot with cold water, add veal cut in small cubes,
+browned beef and bones. Let stand thirty-five minutes. Bring
+slowly to boiling point, skim and let simmer&mdash;closely covered&mdash;for<span class='pagenum'><a name="Page_150" id="Page_150">[150]</a></span>
+three hours. Add chicken stock and continue simmering for two
+hours. Melt butter in frying pan, add the vegetables and cook
+five minutes, stirring constantly; then add to soup with remaining
+ingredients. Cook one and one-half hours. Strain, cool, remove fat
+and clear.</p>
+
+
+<div class='recipe'>BREAD STICKS</div>
+
+<div class='ingredients'>
+1 cup scalded milk or water.<br />
+&frac14; cup Cottolene.<br />
+1 teaspoon salt.<br />
+1 tablespoon sugar.<br />
+1 yeast cake dissolved in<br />
+&frac14; cup lukewarm water.<br />
+White 1 egg well beaten.<br />
+3-&frac34; to 4 cups of flour.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put butter, salt and sugar in mixing bowl. Add milk.
+When lukewarm add dissolved yeast cake, white of egg, and flour,
+reserving one-half cup. Knead until smooth and elastic; cover and
+set to rise until light, then shape first in small balls, then roll <ins title="Transcriber's Note: original reads 'in'">on</ins>  the
+board (without flour) with the hands until about seven inches in
+length, using care that they are of a uniform size, rounding the ends.
+They should be about the size of a lead pencil. Cover and let rise.
+Just before putting them in the oven, brush them over lightly with
+melted butter and sprinkle them with salt. Bake in a slow oven,
+browning them delicately.</p>
+
+
+<div class='recipe'>ROAST VENISON</div>
+
+<p>Wipe meat with a piece of cheese-cloth wrung from cold water,
+spread meat generously with soft Cottolene and sprinkle with salt
+and pepper. Place on rack in dripping pan, and dredge meat and
+bottom of pan with flour. Add three slices of onion, six slices of
+carrot, three stalks of celery cut in inch pieces. Bake one hour in a
+hot oven, basting every ten minutes for the first half-hour, afterwards
+occasionally. Serve with the following Wine Sauce. (Mutton
+may be prepared in same manner).</p>
+
+<div class='recipe2'>WINE SAUCE</div>
+
+<p>Put four tablespoons butter in a sauce-pan, brown richly; add
+five tablespoons flour and continue browning, stirring constantly.
+Pour on slowly one and one-half cups Brown Stock. Heat to boiling
+point and add one-third cup Madeira Wine and one-third cup currant<span class='pagenum'><a name="Page_151" id="Page_151">[151]</a></span>
+jelly previously whipped. When jelly is well blended with
+sauce, strain and serve piping hot.</p>
+
+
+<div class='recipe'>MASHED SWEET POTATOES</div>
+
+<p>Wash, pare thinly sweet potatoes, cover with boiling salted water
+and cook until soft. Press them through potato ricer. There
+should be two cups. Add four tablespoons butter, salt if necessary,
+and two tablespoons hot cream or milk. Beat with a slotted spoon
+until very light. Press again through potato ricer into hot dish.</p>
+
+
+<div class='recipe'>CREAMED CELERY</div>
+
+<p>Wash, scrape and cut celery in one-half inch pieces; there should
+be two cups. Cover with boiling salted water and cook until tender.
+Drain and reheat in one and one-fourth cups of</p>
+
+<div class='recipe2'>CREAM SAUCE</div>
+
+<div class='ingredients'>
+2 tablespoons Cottolene.<br />
+2&frac12; tablespoons flour.<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+1&frac14; cups hot milk or thin cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt Cottolene in a sauce pan, add flour, salt and pepper,
+stir to a smooth paste and pour on slowly hot milk or cream,
+stirring constantly. Beat with a wire whip until smooth and glossy.</p>
+
+
+<div class='recipe'>PEPPER AND FRUIT SALAD</div>
+
+<p>Select the desired number of uniform-sized peppers, having half
+red and half green. Cut a slice from the stem ends, remove the seeds
+and veins; arrange them on beds of water cress, pepper grass, chicory
+or lettuce. Fill peppers with the pulp of grapefruit cut in large
+cubes, Malaga grapes skinned, seeded and cut in halves lengthwise,
+and butter nut meats broken in pieces, allowing twice the quantity
+of grapefruit as grapes and one cup of nut meats. Moisten with
+Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise
+on top of each pepper, using pastry bag and rose tube. Sprinkle
+the green peppers with finely chopped green peppers, and the red
+peppers with chopped red peppers. Garnish top of each with the
+half of a butternut meat.<span class='pagenum'><a name="Page_152" id="Page_152">[152]</a></span></p>
+
+
+<div class='recipe'>NUT BREAD SANDWICHES</div>
+
+<div class='ingredients'>
+1 cup scalded milk.<br />
+1 tablespoon Cottolene.<br />
+1&frac12; teaspoons salt.<br />
+2 tablespoons sugar or molasses.<br />
+1 yeast cake dissolved in<br />
+&frac14; cup lukewarm water.<br />
+1 cup white flour.<br />
+Entire wheat flour.<br />
+1 cup pecan meats broken in pieces.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put Cottolene, salt and sugar (or molasses) in a large
+mixing bowl and pour on scalded milk; when lukewarm add dissolved
+yeast cake, white flour, two cups entire wheat flour and
+nut meats. Mix well and turn on a well-floured board. Add more
+flour and knead until dough is smooth and elastic. Return to bowl,
+cover with a cloth; set to rise in a warm place. When more than
+double its bulk, turn on slightly floured board, knead and shape in a
+loaf. Place in a well-greased, brick-shaped pan (pan should be
+half full). Cover, let rise again to top of pan and bake in a moderate
+oven fifty minutes to one hour. When twenty-four hours old, cut
+in thin slices, remove crusts, spread one-half the slices generously
+with cream cheese, cover with remaining slices and cut in triangles.</p>
+
+
+<div class='recipe'>FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup rice well washed.<br />
+1 cup cold water.<br />
+1&frac12; cups milk.<br />
+Yolks 3 eggs.<br />
+&frac34; cup sugar.<br />
+2 cups whipping cream.<br />
+&frac14; teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add cold water to rice and cook in double boiler thirty
+minutes. Drain, return to double boiler, add milk and cook until
+rice is tender, then rub through pur&eacute;e strainer. Beat egg yolks very
+light, add sugar and salt, then pour slowly on hot rice. Cook until
+mixture thickens, cool and half freeze. Then fold in the cream,
+whipped until stiff. Fill a round mould, pack in salt and ice, let
+stand two or three hours. Drain slices of canned pineapple; add
+one-half cup sugar to liquor and two shavings orange peel. Place
+on range and reduce slowly to a thick syrup. Cut slices of pineapples
+in half crosswise, lay them in syrup for two hours. Unmould
+pudding and garnish with the pineapple, placing cut side down.</p>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_153" id="Page_153">[153]</a></span></p>
+<div class='unindent'>EDITOR'S NOTE:</div>
+
+<p><i>This menu would also prove very acceptable for a Thanksgiving Day Dinner.</i></p>
+
+<div class="sidenote"><i>November</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oyster Soup</span><br />
+<br />
+<span class="smcap">Crisp Oyster Crackers</span><br />
+<br />
+<span class="smcap">Celery</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Pepper Mangoes</span><br />
+<br />
+<span class="smcap">Roast Turkey</span><br />
+<br />
+<span class="smcap">Bread Stuffing</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Giblet Sauce</span><br />
+<br />
+<span class="smcap">Cranberry Jelly</span><br />
+<br />
+<span class="smcap">Mashed Potatoes</span>&mdash;<span class="smcap">Baked Hubbard Squash</span><br />
+<br />
+<span class="smcap">Sweet Corn, New England Style</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Creamed Onions</span><br />
+<br />
+<span class="smcap">Spiced Pears</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Hot Slaw</span><br />
+<br />
+<span class="smcap">Thanksgiving Pudding</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Drawn Butter Sauce</span><br />
+<br />
+<span class="smcap">Pumpkin Pie</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;   <span class="smcap">Apple Pie</span><br />
+<br />
+<span class="smcap">Fruits</span>&mdash;<span class="smcap">Nuts</span>&mdash;<span class="smcap">Raisins</span>&mdash;<span class="smcap">Stuffed Dates</span><br />
+<br />
+<span class="smcap">Water Biscuit</span>&mdash;<span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>OYSTER SOUP</div>
+
+<p>(For recipe see <a href="#Page_162">Page 162</a>.)</p>
+
+
+<div class='recipe'>ROAST TURKEY</div>
+
+<p>Select a plump, ten-pound young turkey; dress, clean, stuff and
+truss in shape; place it on thin slices of fat pork laid in the bottom
+of dripping pan; rub the entire surface with salt, sprinkle with pepper
+and dredge with flour. Place in a hot oven and brown delicately.
+Turn and brown back of turkey; then turn breast side up; continue
+browning and basting every ten minutes until bird is evenly and
+richly browned. Add two cups water to fat in pan; continue basting
+every fifteen minutes until bird is tender, which may be determined
+by piercing leg with small wooden skewer. It will require from three
+to three and one-half hours, depending upon the age of the bird. If
+the turkey is browning too rapidly, cover with a piece of heavy paper<span class='pagenum'><a name="Page_154" id="Page_154">[154]</a></span>
+well-buttered, placed over turkey buttered side down. Remove the
+skewer and strings before placing it on serving platter.</p>
+
+<div class='recipe2'>GIBLET SAUCE</div>
+
+<p>Drain the liquid from the pan in which the turkey was roasted.
+Take six tablespoons of the fat, strain the latter through a fine
+sieve. Return the strained fat to the dripping pan and place on the
+range. Add seven tablespoons of flour, stir to a smooth paste and
+brown richly, being careful not to burn the mixture. Then pour on
+slowly while stirring constantly, three cups of stock (in which the
+neck, pinions and giblets were cooked). Bring it to the boiling point,
+and season to taste. Chop the giblets very fine, first removing the
+tough parts of the gizzard; then reheat them in sauce, and serve.</p>
+
+<div class='recipe2'>GRANDMA'S BREAD STUFFING</div>
+
+<p>Remove the crust from two small baker's loaves; slice and pick
+in small bits; season with one-half teaspoon pepper, two and one-half
+teaspoons salt, one-half teaspoon powdered sage, and one medium-sized
+onion finely chopped; mix well, using two forks; melt
+two-thirds cup of butter in three-fourths cup boiling water; add to
+first mixture; toss lightly with forks; add two eggs slightly beaten,
+mix well, and fill well the body and breast of turkey. If bread is
+very stale, more moisture may be added. If a crumbly stuffing is
+desired, omit eggs.</p>
+
+
+<div class='recipe'>CRANBERRY JELLY</div>
+
+<p>Pick over and wash one quart cranberries. Seed two-thirds
+cup raisins; add to cranberries; add one cup boiling water and boil
+twenty minutes. Rub through a sieve, and add to pulp two cups
+sugar and two-thirds cups scalded seeded raisins; cook five minutes,
+stirring constantly. Turn into a mold previously wet with cold
+water. Chill and serve.</p>
+
+
+<div class='recipe'>SWEET CORN NEW ENGLAND STYLE</div>
+
+<p>Chop one can of corn or two cups of green corn fine. Add three
+eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt,
+one-eighth teaspoon pepper, one tablespoon melted butter and two
+cups scalded milk. Turn into a buttered baking dish or into individual<span class='pagenum'><a name="Page_155" id="Page_155">[155]</a></span>
+ramekins, and bake in a slow oven until solid or custard-like.
+Serve in baking dish.</p>
+
+
+<div class='recipe'>CREAMED ONIONS</div>
+
+<p>Remove the skins from one dozen medium-sized onions, under
+water&mdash;to prevent the odor from penetrating the fingers&mdash;or grease
+the fingers before beginning to peel them. Drain, place them in a
+sauce-pan, and cover with cold water; bring quickly to the boiling-point
+and boil five minutes. Drain and cover with boiling salted
+water; let cook uncovered until tender (about one hour), but not
+broken. Prepare a thin cream sauce made as follows:</p>
+
+<div class='recipe2'>CREAM SAUCE</div>
+
+<p>Melt three tablespoons butter in a sauce-pan; add three tablespoons
+flour; stir to a smooth paste. Add one and one-half cups
+hot thin cream or milk; season with salt and pepper. Reheat onions
+in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon
+finely chopped parsley.</p>
+
+
+<div class='recipe'>HOT SLAW</div>
+
+<p>Shave one-half head white cabbage as fine as possible, using a
+sharp knife. Serve with a dressing made of yolks of two eggs
+slightly beaten; add one-fourth cup each of hot water and hot vinegar,
+slowly beating constantly, four tablespoons butter, a few drops onion
+juice, one-half teaspoon salt, and sift in one-half teaspoon ground
+mustard and one-eighth teaspoon pepper. Stir this mixture over
+hot water until it thickens to the consistency of cream; add to cabbage;
+mix well; place on range, stirring constantly until mixture is
+heated throughout. Two tablespoons of sugar may be added.</p>
+
+
+<div class='recipe'>THANKSGIVING PUDDING</div>
+
+<div class='ingredients'>
+&frac12; cup Cottolene creamed.<br />
+1 cup molasses.<br />
+1 cup buttermilk.<br />
+3 cups flour.<br />
+1 teaspoon soda.<br />
+1&frac12; teaspoons salt.<br />
+1 teaspoon cinnamon.<br />
+&frac14; teaspoon cloves.<br />
+&frac12; teaspoon allspice.<br />
+&frac12; teaspoon nutmeg.<br />
+1&frac12; cups seeded and shredded raisins.<br />
+&frac34; cup currants.<br />
+3 tablespoons flour for dredging fruit.<br />
+<span class='pagenum'><a name="Page_156" id="Page_156">[156]</a></span></div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene. Add molasses and milk. Sift
+flour, soda, salt and spices together; add gradually to first mixture;
+beat thoroughly. Mix raisins and currants; dredge them with flour
+and add to batter; mix well. Turn into a well-buttered tube mold;
+fill two-thirds full; place on buttered cover; set on trivet; surround
+with boiling water and steam three hours. Serve with</p>
+
+<div class='recipe2'>DRAWN BUTTER SAUCE</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup butter.<br />
+3 tablespoons flour.<br />
+1&frac14; cups boiling water.<br />
+<small><sup>1</sup>/<sub>3</sub></small> teaspoon salt.<br />
+&frac12; cup sugar.<br />
+&frac14; cup brandy.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Divide the butter into two equal parts. Melt one
+part in a sauce-pan; add flour, and stir to a smooth paste; add boiling
+water slowly, stirring constantly; let come to boiling point. Remove
+to side of range, and add remaining butter in small bits; continue
+beating. Then add salt, sugar, brandy and nutmeg. Beat
+again, and serve very hot.</p>
+
+
+<div class='recipe'>PUMPKIN PIE</div>
+
+<div class='ingredients'>
+1&frac12; cups steamed and strained pumpkin.<br />
+2 tablespoons flour.<br />
+1 cup soft brown sugar.<br />
+1 tablespoon rose water.<br />
+1 tablespoon brandy.<br />
+Juice 1 lemon.<br />
+Grated rind &frac12; lemon.<br />
+&frac12; teaspoon ginger.<br />
+&frac12; teaspoon salt.<br />
+&frac14; teaspoon cinnamon.<br />
+2 eggs slightly beaten.<br />
+1&frac12; cups milk.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given. Turn in pie-pan
+lined with pastry. Bake in a hot oven for the first five minutes to
+set pastry; then reduce heat and bake slowly twenty-five minutes.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_157" id="Page_157">[157]</a></span></p>
+<div class="sidenote"><i>November</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Onion Soup</span><br />
+<br />
+<span class="smcap">Celery</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Mixed Pickles</span><br />
+<br />
+<span class="smcap">Stewed Chicken</span>&mdash;<span class="smcap">Tea Biscuit</span><br />
+<br />
+<span class="smcap">Mashed Potatoes</span><br />
+<br />
+<span class="smcap">Spiced Watermelon Rind</span><br />
+<br />
+<span class="smcap">November Salad</span><br />
+<br />
+<span class="smcap">Squash Pie</span>&mdash;<span class="smcap">Whipped Cream</span><br />
+<br />
+<span class="smcap">Coffee</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Sweet Cider</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CREAM OF ONION SOUP</div>
+
+<div class='ingredients'>
+6 medium-sized onions sliced.<br />
+1 quart cold water.<br />
+1 green pepper chopped.<br />
+2 cups scalded milk.<br />
+3 tablespoons butter.<br />
+4 tablespoons flour.<br />
+1 egg yolk.<br />
+Parmesan cheese.<br />
+Salt and cayenne.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook onion and pepper in two tablespoons butter
+five minutes, without browning; add water and cook until onions
+are soft (about forty minutes). Rub through a sieve. Melt remaining
+butter, add flour and stir to a paste; add gradually scalded
+milk, stirring constantly. Combine mixtures, add seasonings.
+Heat to boiling point, remove from range, add yolk of egg slightly
+beaten. Pass Parmesan cheese and hot, crisp crackers. Two
+tablespoons cheese may be added to soup when adding egg yolk.
+Serve very hot.</p>
+
+
+<div class='recipe'>CHICKEN STEW WITH TEA BISCUIT</div>
+
+<p>Dress, clean and cut up a fowl. Place in stew pan, cover with
+boiling water. Add three slices onion, one stalk celery broken in
+pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns
+and a small bit bay leaf. Heat to boiling point, skim, cover<span class='pagenum'><a name="Page_158" id="Page_158">[158]</a></span>
+and simmer slowly until meat is tender; the last hour of cooking add
+one tablespoon salt. Remove chicken, add one cup thin cream,
+strain stock and thicken with flour diluted with cold milk or water.
+Add one-half tablespoon finely chopped parsley. Serve with Tea
+Biscuit. If a richer sauce is desired, butter may be added to stock.</p>
+
+<div class='recipe2'>TEA BISCUIT</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+4 tablespoons Cottolene.<br />
+&frac34; teaspoon salt.<br />
+4 teaspoons baking powder.<br />
+&frac34; cup milk.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and baking powder, add
+Cottolene and rub it in lightly with tips of fingers. Add milk and
+mix to a soft dough with a knife. Toss on a floured board, pat and
+roll to one-half inch thickness. Shape with a small biscuit cutter,
+place close in buttered pan and bake 15 minutes in hot oven.</p>
+
+
+<div class='recipe'>NOVEMBER SALAD</div>
+
+<p>Arrange thin slices of crisp Spanish onion in nests of bleached
+chicory leaves. Pile on onion Jonathan apples pared and cut in
+one-half inch cubes, celery hearts cut in small pieces and fresh
+English walnut meats cut in quarters. There should be an equal
+quantity of apples and celery, and one cup of nut meats to two cups
+each of the others. Moisten with Mayonnaise, sprinkle each portion
+with finely chopped green pepper.</p>
+
+
+<div class='recipe'>SQUASH PIE</div>
+
+<div class='ingredients'>
+1 cup squash steamed and strained.<br />
+1 cup cream or rich milk.<br />
+1 cup sugar.<br />
+3 eggs slightly beaten.<br />
+4 tablespoons brandy or Sherry.<br />
+1 teaspoon cinnamon.<br />
+1&frac14; teaspoons nutmeg.<br />
+1 teaspoon ginger.<br />
+Salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix the ingredients in the order given, stir until
+ingredients are well blended. Line a deep, perforated pie pan with
+Rich Paste; brush over with slightly beaten white of egg. Turn in
+squash mixture and bake in a moderate oven. Serve cold with
+whipped cream sweetened and flavored with mace.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_159" id="Page_159">[159]</a></span></p>
+
+
+
+
+<div class='center'> <table class="december" summary="december">
+<tr><td align='left'><br /><br /><br /><br /><br /><br /><br /><br />
+
+
+<div class='poem4'>
+"Merry Christmas to friends!<br />
+<span style="margin-left: 1.5em;">Merry Christmas to foes!</span><br />
+<span style="margin-left: .5em;">The world's bright with joy, so</span><br />
+<span style="margin-left: 1.5em;">Forget all your woes.</span><br />
+<span style="margin-left: .5em;">The earth's full of beauty, of</span><br />
+<span style="margin-left: 1.5em;">Love and good cheer.</span><br />
+<span style="margin-left: .5em;">Merry Christmas to all and a</span><br />
+<span style="margin-left: 1.5em;">Happy New Year."</span><br />
+<span style="margin-left: 9em;">&mdash;Anon.</span><br />
+</div>
+<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td>
+</tr></table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_160" id="Page_160">[160]</a></span></p>
+
+<div class="sidenote"><i>December</i><br />
+
+<i>First Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Scotch Potato Soup</span><br />
+<br />
+<span class="smcap">Pork Tenderloin Lyonnaise</span><br />
+<br />
+<span class="smcap">Baked Apples</span><br />
+<br />
+<span class="smcap">Scalloped Potatoes</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Fried Egg Plant</span><br />
+<br />
+<span class="smcap">Bermuda Salad</span><br />
+<br />
+<span class="smcap">Apricot Dumplings</span>&mdash;<span class="smcap">Hard Sauce</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>SCOTCH POTATO SOUP</div>
+
+<p>(For <ins title="Transcriber's Note: original reads 'reeipe'">recipe</ins>  see <a href="#Page_38">Page 38</a>.)</p>
+
+
+<div class='recipe'>PORK TENDERLOIN LYONNAISE</div>
+
+<p>Wipe and split two large pork tenderloins in halves lengthwise;
+sprinkle with salt, pepper and dredge with flour. Melt two tablespoons
+each of Cottolene and butter in an iron frying pan, and brown
+tenderloin richly on both sides in the hot fat. Remove to well-greased
+dripping pan and add to fat three onions thinly sliced; cook
+until delicately browned, stirring often. Sprinkle over onions two
+tablespoons flour, stir well. Put two tablespoons vinegar into one-half
+cup hot water, add slowly to onions, mix thoroughly. Lay
+tenderloins over onions, cover closely and cook in the oven until
+meat is tender. Dispose tenderloin on hot serving platter and pour
+over contents of frying pan. Vinegar may be omitted and more
+water added.</p>
+
+
+<div class='recipe'>BAKED APPLES</div>
+
+<p>Wipe and core eight tart apples; arrange them in a granite dripping
+pan. Fill cavities with sugar and drop one-fourth teaspoon
+butter on top of each, sprinkle with cinnamon, sprinkle round one-half
+cup sugar and pour on one cup cold water. Bake in a slow oven
+until soft, basting often with syrup in pan. Dispose on serving dish
+and sprinkle with granulated sugar.</p>
+
+
+<div class='recipe'>SCALLOPED POTATOES</div>
+
+<p>Wash, pare and slice six medium-sized potatoes. Butter a
+quart baking dish, lay in a layer of potatoes, sprinkle with salt,<span class='pagenum'><a name="Page_161" id="Page_161">[161]</a></span>
+pepper, and dot over with bits of butter, dredge with flour and
+sprinkle lightly with chives. Repeat until potatoes are used and
+two tablespoons each of butter, flour and chives. Pour over one
+and one-half cups milk. Cover and bake one hour in the oven.
+Remove cover and brown top. Serve in baking dish.</p>
+
+
+<div class='recipe'>BERMUDA SALAD</div>
+
+<p>Slice thinly three or four Bermuda onions. Sprinkle with one
+tablespoon sugar, one teaspoon salt and cover with ice water. Let
+stand three hours. Drain and serve with French Dressing.</p>
+
+
+<div class='recipe'>APRICOT DUMPLINGS</div>
+
+<div class='ingredients'>
+2 cups flour.<br />
+&frac12; teaspoon salt.<br />
+4 teaspoons baking powder.<br />
+1 tablespoon Cottolene.<br />
+1 cup thick cream.<br />
+Apricots.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and baking powder, rub in
+Cottolene with tips of fingers, add cream, cutting it into flour mixture
+with a knife. Mix well. Turn on a floured board, knead slightly
+and roll out to one-half inch thickness. Shape with a large biscuit-cutter
+and place two halves of peeled apricots (drained from the
+syrup in the can) on each circle. Enclose them, pressing edges of
+dough together. Place them in a well-buttered granite dripping
+pan, one and one-half inches apart; sprinkle round them one cup
+granulated sugar, pour around two and one-half cups cold water.
+Bake in a hot oven twenty minutes, basting three times during
+cooking. Serve with</p>
+
+<div class='recipe2'>HARD SAUCE</div>
+
+<div class='ingredients'>
+&frac12; cup butter.<br />
+Sherry wine, brandy or vanilla.<br />
+1 cup powdered sugar.<br />
+Nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream butter, add sugar slowly, stirring constantly
+(this gives sauce a fine, smooth grain). Flavor as desired and pass
+through pastry bag and rose tube onto serving dish. Sprinkle with
+nutmeg.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_162" id="Page_162">[162]</a></span></p>
+<div class="sidenote"><i>December</i><br />
+<i>Second Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oyster Soup</span><br />
+<br />
+<span class="smcap">Boiled Leg of Mutton</span>&mdash;<span class="smcap">Caper Sauce</span><br />
+<br />
+<span class="smcap">Savory Rice</span>&mdash;<span class="smcap">Steamed Squash</span><br />
+<br />
+<span class="smcap">Stuffed Egg Plant</span><br />
+<br />
+<span class="smcap">Lima Bean Salad</span><br />
+<br />
+<span class="smcap">Graham Bread Sandwiches</span><br />
+<br />
+<span class="smcap">Fig Pudding</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>OYSTER SOUP</div>
+
+<div class='ingredients'>
+1 quart select oysters.<br />
+4 cups scalded milk.<br />
+1 stalk celery broken in pieces.<br />
+&frac14; cup butter.<br />
+&frac34; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Place oysters in a colander; pour over one cup cold
+water. Take up each oyster with the fingers to remove bits of
+shells, reserve the liquor. Heat to boiling point and strain through
+double cheese cloth, set aside. Scald milk with celery, remove
+celery and add strained oyster liquor to milk. Plump oysters in
+their own liquor, take up with a perforated skimmer and lay over
+butter and seasonings, place in a hot soup tureen. Strain liquor into
+milk mixture and pour the latter over oysters. Serve at once with
+crisp, hot oyster crackers.</p>
+
+
+<div class='recipe'>BOILED LEG OF MUTTON</div>
+
+<p>Wipe meat; pound gently all over with a cleaver. Place in a
+kettle and cover with cold water, add one small carrot sliced, one
+turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf
+and one-half teaspoon peppercorns. Cover and bring quickly to
+boiling point; boil five minutes. Skim. Reduce heat and simmer<span class='pagenum'><a name="Page_163" id="Page_163">[163]</a></span>
+until meat is tender (from two to three hours). Add one tablespoon
+salt the last hour of cooking. Serve with</p>
+
+<div class='recipe2'>CAPER SAUCE</div>
+
+<div class='ingredients'>
+3 tablespoons butter.<br />
+3 tablespoons flour.<br />
+1&frac12; cups strained mutton broth (or hot water).<br />
+&frac12; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+&frac12; cup capers<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in a sauce-pan, add flour mixed with
+seasonings. Stir to a paste and pour on slowly broth in which
+mutton was boiled, first removing fat. Beat until smooth and glossy,
+add capers and heat to boiling point. Serve in sauce-boat.</p>
+
+
+<div class='recipe'>SAVORY RICE</div>
+
+<p>Cook one cup well-washed rice in three quarts of boiling water
+until partially softened. Drain; add to rice two cups of well-seasoned
+White Stock; turn into double boiler and steam until rice is
+soft and stock absorbed. Stir in one-fourth cup butter, one tablespoon
+finely chopped chives or parsley. Mix well with a fork and
+turn into hot serving dish. Sprinkle with pepper.</p>
+
+
+<div class='recipe'>STEAMED SQUASH</div>
+
+<p>Cut a marrow squash in slices, remove the seeds and stringy
+portions, pare and lay in a steamer. Cook over boiling water until
+tender. Drain perfectly dry. Mash and season with butter, salt,
+pepper and a little sugar. Serve hot with tiny dots of butter over
+top.</p>
+
+
+<div class='recipe'>STUFFED EGG PLANT</div>
+
+<p>Cut a slice from the stem end of a large egg plant. Remove
+the inside, leaving a shell one-eighth inch thick. Cut pulp in one-half
+inch cubes, and cook in boiling salted water until tender; drain.
+Cook two tablespoons butter with one onion finely chopped, until
+delicately colored (not brown), add one tablespoon finely chopped
+parsley. Mix with egg plant, season with salt and pepper, and refill
+shell. Cover with one-half cup buttered crumbs and bake in the
+oven until heated throughout and crumbs are brown. Serve in shell.<span class='pagenum'><a name="Page_164" id="Page_164">[164]</a></span></p>
+
+
+<div class='recipe'>LIMA BEAN SALAD</div>
+
+<div class='ingredients'>
+2 cups or<br />
+1 can lima beans.<br />
+French dressing.<br />
+Cream Dressing.<br />
+2 hard-cooked eggs.<br />
+1 tablespoon finely chopped chives.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook beans in boiling salted water until tender; drain.
+If canned French lima beans are used, drain from liquor in can and
+rinse in cold water. Cover beans with French Dressing, let stand
+one hour. Drain and sprinkle with chives (onion juice may be
+used). Mix with Cream Dressing and arrange in nests of lettuce
+heart leaves. Garnish with eggs cut in quarters lengthwise; dip
+sharp edge in French Dressing, then in finely chopped chives or
+parsley.</p>
+
+
+<div class='recipe'>GRAHAM BREAD SANDWICHES</div>
+
+<p>Rub one cream cheese to a paste, add six olives finely chopped
+and one-half cup finely chopped pecans. Spread thin slices of
+graham bread with chive butter. Spread an equal number slices of
+bread with cheese mixture. Lay one of each together, press edges,
+trim off crusts and cut diagonally across in triangles.</p>
+
+<div class='recipe2'>GRAHAM BREAD</div>
+
+<div class='ingredients'>
+4 cups boiling water.<br />
+2 tablespoons sugar.<br />
+1 tablespoon salt.<br />
+2 tablespoons Cottolene.<br />
+1 yeast cake dissolved in<br />
+&frac12; cup lukewarm water.<br />
+8 cups Graham flour.<br />
+6 cups white flour.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put sugar, salt and Cottolene in large mixing bowl.
+Pour on boiling water; when lukewarm add dissolved yeast cake.
+Sift together Graham and white flour, reserving one cup white flour
+for kneading. Add flour gradually to water mixture, stirring constantly;
+beat as mixture becomes stiff. Turn on a well-floured
+board and knead until dough is smooth and elastic. Return dough
+to bowl, cover and set to rise in a warm place. When dough has
+doubled its bulk, cut it down with a knife without removing from
+bowl; cover and set to rise again. When double in bulk, knead
+slightly, weigh dough and divide into one-pound loaves. Shape
+loaves, place two loaves in each well-greased, brick-shaped bread<span class='pagenum'><a name="Page_165" id="Page_165">[165]</a></span>
+pan, brush between loaves with melted Cottolene. (There will be
+six loaves.) Cover and set to rise; when light, bake one hour in a
+"bread oven."</p>
+
+<div class='recipe2'>CHIVE BUTTER</div>
+
+<p>Cream one-fourth cup butter; add two tablespoons very finely
+chopped chives. Season with a few grains salt and cayenne.</p>
+
+
+<div class='recipe'>FIG PUDDING</div>
+
+<div class='ingredients'>
+1 cup chopped washed figs.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+3 eggs well beaten.<br />
+2&frac12; cups soft bread crumbs.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup milk.<br />
+1 cup soft brown sugar.<br />
+1 teaspoon salt.<br />
+Grated rind of half an orange.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cover bread crumbs with milk. Mix Cottolene with
+figs. To the milk mixture add eggs, sugar, salt and orange rind;
+combine mixtures. Beat thoroughly and turn into a well-greased
+tube mold; cover and steam three hours. Serve with Brandy
+or Vanilla Sauce.</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/i026.png" width="400" height="151" alt="Fig Pudding" title="Fig Pudding" />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_166" id="Page_166">[166]</a></span></p>
+<div class="sidenote"><i>December</i><br />
+<i>Third Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Cream of Carrot Soup</span><br />
+<br />
+<span class="smcap">Pot Roast of Beef</span>&mdash;<span class="smcap">Mushroom Sauce</span><br />
+<br />
+<span class="smcap">Browned Potatoes</span>  &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;    <span class="smcap">Parsley Onions</span><br />
+<br />
+<span class="smcap">Parsnip Fritters</span><br />
+<br />
+<span class="smcap">Cream Cold Slaw</span><br />
+<br />
+<span class="smcap">Steamed Snow Balls</span>&mdash;<span class="smcap">Sauce Souffl&eacute;</span><br />
+<br />
+<span class="smcap">Coffee</span>&mdash;<span class="smcap">Tea</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CREAM OF CARROT SOUP</div>
+
+<div class='ingredients'>
+2 cups chopped carrots.<br />
+1 small onion sliced.<br />
+2 sprays parsley.<br />
+&frac14; cup washed rice.<br />
+2 cups water.<br />
+2 cups scalded milk.<br />
+&frac12; cup hot cream.<br />
+&frac14; cup butter.<br />
+2 tablespoons flour.<br />
+Salt, pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook carrots in water until tender. Rub through
+sieve, reserving the liquor. Cook rice in milk in double boiler until
+soft. Saut&eacute; onion a delicate brown in butter, add flour and stir
+to a paste. Add carrot mixture to milk and pour slowly over flour
+paste, stirring constantly; heat to boiling point and add cream.
+Strain into hot soup tureen and sprinkle with finely chopped parsley.</p>
+
+
+<div class='recipe'>POT ROAST</div>
+
+<p>Wipe five pounds beef cut from top of round; put bits of fat in an
+iron frying pan, shake over fire until tried out (there should be about
+one-fourth cup fat). Rub meat over with salt, dredge with flour
+and sear quickly over in hot fat turned into the pot in which meat is
+to roast. Add one cup boiling water, cover closely and cook slowly
+until meat is tender (about four or five hours), turn occasionally,
+add only sufficient water to prevent meat burning. The last hour of<span class='pagenum'><a name="Page_167" id="Page_167">[167]</a></span>
+cooking sprinkle well with salt and pepper. Serve with brown
+gravy made from liquor in pot.</p>
+
+
+<div class='recipe'>MUSHROOM SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons butter.<br />
+5&frac12; tablespoons flour.<br />
+2 cups brown stock.<br />
+&frac12; can small mushrooms.<br />
+1 egg yolk slightly beaten.<br />
+2 teaspoons butter.<br />
+&frac12; tablespoon Worcestershire Sauce.<br />
+&frac12; teaspoon Kitchen Bouquet.<br />
+Salt, pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Brown butter richly (without burning) in a sauce-pan;
+add flour and continue browning, stirring constantly. Pour on
+stock slowly, continue stirring until sauce is smooth. Drain mushrooms
+from the liquor and saut&eacute; them delicately in butter. Remove
+from range, add egg yolk and Worcestershire Sauce; add Brown
+Sauce slowly, stirring constantly. Reheat over hot water and
+season with salt, pepper and Kitchen Bouquet.</p>
+
+
+<div class='recipe'>BROWNED POTATOES</div>
+
+<p>Pare the desired number of medium-sized potatoes; parboil ten
+minutes in boiling salted water. Drain, dry and place in pan around
+roast beef, veal or pork, fifty minutes before meat is done. Baste
+with the liquor in pan and turn often to brown evenly.</p>
+
+
+<div class='recipe'>PARSLEY ONIONS</div>
+
+<p>Select the desired number of silver skin onions, medium size.
+Peel and cover with boiling water, bring to boiling point, boil five
+minutes. Drain and cover again with boiling salted water. Cook
+until tender, drain and remove to serving dish. Melt one-third cup
+butter (for one dozen onions) in same sauce-pan, add one teaspoon
+finely chopped parsley. Pour butter over onions and sprinkle with
+black pepper.</p>
+
+
+<div class='recipe'>PARSNIP FRITTERS</div>
+
+<p>Wash and scrub parsnips. Cover with boiling water and cook
+until tender. Drain, plunge in cold water and rub off skins with the
+hands. Mash and rub them through a coarse sieve. Season with
+salt and pepper, moisten with a little cream and butter. Flour the<span class='pagenum'><a name="Page_168" id="Page_168">[168]</a></span>
+hands and shape mixture in small, flat, oval cakes. Dredge them
+with flour and saut&eacute; a golden brown in melted butter, turning them
+as griddle cakes. Serve very hot.</p>
+
+
+<div class='recipe'>CREAM COLD SLAW</div>
+
+<p>Cut a firm, crisp, small head of cabbage in quarters. Cut out
+the stalk and shave in very thin slices crosswise. Cover with ice
+water and when crisp drain dry. Mix with the following Cream
+Dressing. Pile pyramid-like in a glass serving dish, and serve very
+cold. If cabbage is large, use half a head.</p>
+
+<div class='recipe2'>CREAM DRESSING</div>
+
+<p>One cup thick sour cream (not old sour cream). Chill and stir
+in one teaspoon salt, a few grains cayenne, three tablespoons fine
+sugar and three tablespoons vinegar, diluted with one tablespoon
+cold water. Beat well and pour over cabbage, toss lightly with a
+fork and sprinkle with one teaspoon finely chopped parsley.</p>
+
+
+<div class='recipe'>STEAMED SNOW BALLS</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup fine sugar.<br />
+&frac12; cup milk.<br />
+2&frac12; cups pastry flour.<br />
+3 teaspoons baking powder.<br />
+Whites 4 eggs beaten until stiff.<br />
+&frac12; teaspoon salt.<br />
+&frac12; teaspoon orange extract.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Mix and sift flour, baking powder and salt; add to first
+mixture alternately with milk. Add extract. Cut and fold in whites
+of eggs. Fill buttered pop-over cups two-thirds full, place in steamer,
+cover steamer with a folded crash tea towel, cover closely and steam
+forty-five minutes. Serve with orange sauce or in nests of Whipped
+Cream, sweetened and flavored with Vanilla.</p>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_169" id="Page_169">[169]</a></span></p>
+<div class='unindent'>EDITORS NOTE:</div>
+
+<p><i>This will also be found a very acceptable menu for a Christmas Dinner.</i></p>
+
+<div class="sidenote"><i>December</i><br />
+<i>Fourth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Oyster Cocktails</span><br />
+<br />
+<span class="smcap">Cream of Almond Soup en Tasse</span>&mdash;<span class="smcap">Bread Sticks</span><br />
+<br />
+<span class="smcap">Celery</span>   &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <span class="smcap">Ripe Olives</span><br />
+<br />
+<span class="smcap">Brace of Ducks</span>&mdash;<span class="smcap">Stuffing</span><br />
+<br />
+<span class="smcap">Olive Sauce</span><br />
+<br />
+<span class="smcap">Glazed Sweet Potatoes</span>&mdash;"<span class="smcap">Thorn</span>" <span class="smcap">Apples</span><br />
+<br />
+<span class="smcap">Hawaiian Salad</span><br />
+<br />
+<span class="smcap">Plum Pudding</span>&mdash;<span class="smcap">Brandy Sauce</span><br />
+<br />
+<span class="smcap">Chocolate Cake</span><br />
+<br />
+<span class="smcap">Bon Bons</span>&mdash;<span class="smcap">Nuts and Raisins</span>&mdash;<span class="smcap">Fruits</span><br />
+<br />
+<span class="smcap">Caf&eacute; Noir</span>&mdash;<span class="smcap">Water Biscuit</span>&mdash;<span class="smcap">Cheese</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+<div class='recipe2'>OYSTER COCKTAILS</div>
+
+<div class='ingredients'>
+1 tablespoon fresh grated horseradish.<br />
+1 tablespoon vinegar.<br />
+2 tablespoons lemon juice.<br />
+1 tablespoon Worcestershire Sauce.<br />
+3 tablespoons tomato catsup.<br />
+1 teaspoon salt.<br />
+Few drops Tobasco Sauce.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given. Chill thoroughly
+and pour over oyster cocktails. Place six small oysters in each
+cocktail glass, add sauce and serve very cold. This sauce is sufficient
+for six cocktails. Oyster Cocktails may be served very attractively
+in tomato cups.</p>
+
+
+<div class='recipe'>CREAM OF ALMOND SOUP</div>
+
+<div class='ingredients'>
+2 quarts chicken or white stock.<br />
+1&frac12; tablespoons butter.<br />
+&frac34; cup blanched almonds.<br />
+2 tablespoons cornstarch.<br />
+1 cup hot cream.<br />
+Salt, pepper.<br />
+Few grains nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cook the butter and flour together in a sauce-pan; add
+gradually hot stock until of the consistency to pour; then add remaining<span class='pagenum'><a name="Page_170" id="Page_170">[170]</a></span>
+stock, let cook gently twenty minutes. Chop almonds fine, then
+pound them to a paste, add to first mixture and beat until thoroughly
+blended. Add hot cream and seasoning. Serve en tasse; sprinkle
+each portion with finely chopped parsley.</p>
+
+
+<div class='recipe'>ROAST BRACE OF DUCKS</div>
+
+<p>Dress and clean a brace (two) young domestic or wild ducks.
+Truss same as goose. If domestic ducks are used they may be
+stuffed. In the wild ducks place in each a head of celery; this is
+thought to improve their flavor. Domestic ducks should always
+be cooked "well done" and twice as long as wild ducks. Place the
+ducks on rack in dripping pan, sprinkle with salt and pepper, cover
+breast and legs with very thin slices of fat salt pork. Place in a hot
+oven and roast one and one-quarter hours, basting every five minutes
+(with fat in pan) for the first half hour, afterwards every ten minutes.
+Domestic ducks require a hotter oven than wild ducks or fowl.
+When tender, remove string and skewers. Place on hot serving
+platter, surround with Thorn Apples and serve with Olive sauce.</p>
+
+<div class='recipe2'>STUFFING</div>
+
+<div class='ingredients'>
+2 cups cracker crumbs.<br />
+1 cup English walnut meats broken in small bits.<br />
+1 cup thick cream.<br />
+&frac12; cup butter.<br />
+1 onion finely chopped.<br />
+1 teaspoon finely chopped parsley.<br />
+&frac12; teaspoon celery salt.<br />
+&frac14; teaspoon salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon black pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Crush crackers with the hands, not too fine. Add
+nut meats, butter melted, cream, onion and parsley; mix well with
+a fork; add seasonings. If stuffing appears too dry add more cream
+(a cup of chopped apple or celery may be added). This is sufficient
+stuffing for one duck.</p>
+
+<div class='recipe2'>OLIVE SAUCE</div>
+
+<div class='ingredients'>
+4 tablespoons butter.<br />
+1 slice onion.<br />
+5&frac12; tablespoons flour.<br />
+2 cups Brown Stock.<br />
+&frac12; teaspoon salt.<br />
+&frac14; teaspoon pepper.<br />
+1 dozen olives.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in sauce-pan, add onion and cook until<span class='pagenum'><a name="Page_171" id="Page_171">[171]</a></span>
+delicately browned; remove onion and stir butter until well browned;
+add flour sifted with seasonings, stir to a smooth paste and continue
+browning. Add stock gradually, beating constantly. Pare the
+meat from olive pits, leaving it in one continuous curl. Cover with
+boiling water and cook six or seven minutes. Drain and add to
+Sauce.</p>
+
+
+<div class='recipe'>GLAZED SWEET POTATOES</div>
+
+<p>Wash and pare six medium-sized sweet potatoes. Parboil ten
+minutes in boiling salted water; drain and cut lengthwise in halves.
+Arrange them in a well-buttered granite dripping pan. Make a
+syrup by boiling one cup sugar with one-half cup water and two
+tablespoons butter three or four minutes. Dip each piece of potato
+into syrup and arrange in dripping pan. Bake until potatoes are
+tender (about forty minutes) basting two or three times with remaining
+syrup. Oven should not be too hot as these potatoes will
+scorch easily.</p>
+
+
+<div class='recipe'>"THORN" APPLES</div>
+
+<p>Prepare a syrup by boiling two cups sugar and one and three-fourths
+cups water ten minutes. Wash, wipe, core and pare the
+desired number of apples (about eight for this quantity of syrup).
+Drop apples into syrup when pared, to prevent discoloration. Cook
+until tender, skimming syrup when necessary. Use a deep sauce-pan
+for this purpose, as apples cook better when covered with syrup.
+Better cook four apples at a time. Drain from syrup and fill the
+cavities with quince jelly and stick apples thickly with blanched and
+shredded almonds slightly toasted. Cut the almonds lengthwise in
+three pieces, then divide, making six "thorns." It is best to toast
+them in the oven until they are a golden brown.</p>
+
+
+<div class='recipe'>HAWAIIAN SALAD</div>
+
+<p>Arrange slices of canned Hawaiian pineapple, drained from the
+liquor in the can, in nests of crisp lettuce heart leaves. Pile on these
+Malaga grapes peeled, cut in halves lengthwise and seeds removed,
+mixed with an equal quantity of English walnut meats broken in
+pieces. Sprinkle thickly with candied cherries, cut in fine shreds or
+chopped. Moisten with French Dressing No. 2.<span class='pagenum'><a name="Page_172" id="Page_172">[172]</a></span></p>
+
+<div class='recipe2'>FRENCH DRESSING NO. 2</div>
+
+<div class='ingredients'>
+&frac14; teaspoon salt.<br />
+&frac14; teaspoon paprika.<br />
+Few grains cayenne.<br />
+6 tablespoons olive oil.<br />
+2 tablespoons lemon juice or<br />
+1 tablespoon Tarragon vinegar and<br />
+1 of lemon juice.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put dry ingredients in bowl, add oil, mix well, then
+add lemon juice slowly while stirring constantly. Chill thoroughly
+and use on Fruit Salad.</p>
+
+
+<div class='recipe'>PLUM PUDDING</div>
+
+<div class='ingredients'>
+&frac12; lb. stale bread crumbs.<br />
+1 cup scalded milk.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup soft brown sugar.<br />
+5 eggs.<br />
+1 cup raisins seeded and shredded.<br />
+&frac34; cup English currants.<br />
+&frac12; cup English walnut meats chopped.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup figs chopped fine.<br />
+&frac12; cup citron cut in thin shreds.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+&frac14; cup brandy.<br />
+&frac12; grated nutmeg.<br />
+1 teaspoon cinnamon.<br />
+&frac12; teaspoon mace.<br />
+&frac12; teaspoon cloves.<br />
+1&frac12; teaspoons salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add crumbs to milk and let soak one or more hours.
+Add sugar, yolks of eggs beaten very light, fruits mixed with nut
+meats and citron. Cream Cottolene and add to first mixture, then
+brandy and spices sifted together. Fold in whites of eggs beaten
+stiff; mix thoroughly and turn into a well-greased tube mold and
+steam five to six hours. Remove from mold to hot serving platter.
+Garnish with sprays of holly, pour around brandy, light with a taper
+and send to table en flambeau (in a flame). Serve with Brandy
+Sauce.</p>
+
+<div class='recipe2'>BRANDY SAUCE</div>
+
+<div class='ingredients'>
+&frac12; cup butter.<br />
+1 cup confectioners' sugar.<br />
+Whites 2 eggs beaten stiff.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup heavy cream whipped stiff.<br />
+2 tablespoons brandy.<br />
+1 tablespoon Jamaica rum.<br />
+Grating nutmeg.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream butter, add sugar gradually, stirring constantly.
+Place over hot water, add eggs and beat with a Gem whip until
+evenly blended, cool slightly and add brandy, rum and salt. Fold in
+cream and sprinkle with nutmeg.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_173" id="Page_173">[173]</a></span></p>
+<div class="sidenote"><i>December</i><br />
+<i>Fifth Sunday</i></div>
+
+
+
+
+<h2>
+<img src="images/menu.png" width="150" height="59" alt="Menu" title="Menu" />
+</h2>
+
+<div class='center'>
+<span class="smcap">Consomm&eacute; with Barley</span><br />
+<br />
+<span class="smcap">Roast Loin of Pork</span>&mdash;<span class="smcap">Brown Gravy</span><br />
+<br />
+<span class="smcap">Apple Rings</span><br />
+<br />
+<span class="smcap">Baked Sweet Potatoes</span><br />
+<br />
+<span class="smcap">Spiced Peaches</span><br />
+<br />
+<span class="smcap">Apple and Date Salad</span><br />
+<br />
+<span class="smcap">Cranberry Tarts</span>&mdash;<span class="smcap">Cheese</span><br />
+<br />
+<span class="smcap">Coffee</span><br />
+</div>
+
+<hr style="width: 45%;" />
+
+
+<div class='recipe'>CONSOMM&Eacute; WITH BARLEY</div>
+
+<div class='ingredients'>
+2 quarts consomm&eacute;.<br />
+2 tablespoons pearl barley.<br />
+2 quarts boiling water.<br />
+Salt.<br />
+Chives or Parsley.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Soak barley in cold water over night; drain and cook
+in boiling salted water until soft. Drain and reheat in consomm&eacute;.
+Sprinkle in one-half tablespoon finely chopped chives or parsley.
+Serve with crisp crackers.</p>
+
+
+<div class='recipe'>ROAST LOIN OF PORK</div>
+
+<p>Wipe a five-pound loin of pork (little pig if possible); sprinkle
+with salt, pepper, powdered sage and dredge with flour. Place in
+dripping pan, surround with some of the fat cut in small cubes. Set
+to cook in a moderate oven for four hours, basting every ten minutes
+for the first half hour and afterwards every fifteen minutes, with
+dripping in pan. Remove to serving platter, surround with Apple
+Rings and make a gravy same as for other roast meats.</p>
+
+
+<div class='recipe'>APPLE RINGS</div>
+
+<p>Pare, core and cut apples that are not too sour, in rings one-half
+inch thick. Sprinkle them with lemon juice. Make a syrup by<span class='pagenum'><a name="Page_174" id="Page_174">[174]</a></span>
+cooking one cup sugar with one cup water, ten minutes. Drop in
+three or four Cassia buds or pieces of stick cinnamon. Cook three
+or four apple rings at a time in syrup until soft, turning often to preserve
+their shape. Drain and arrange them around roast loin of
+pork. The syrup may be used for stewing apples or prunes.</p>
+
+
+<div class='recipe'>BAKED SWEET POTATOES</div>
+
+<p>Select smooth sweet potatoes of uniform size. Wash and scrub
+with a vegetable brush. Bake same as white potatoes. When soft,
+break the skins, put into each a teaspoon butter and serve hot.</p>
+
+
+<div class='recipe'>APPLE AND DATE SALAD</div>
+
+<p>Pare and core three Jonathan apples. Cut them Julienne style
+(in straws); there should be two cups. Sprinkle apples with lemon
+juice to prevent discoloration. Clean one-half pound of dates, remove
+skins and stones; let them dry off in the oven. When cold
+cut each date in strips, same as apples. Mix apples and dates and
+marinate them with French Dressing. Let stand one hour. Then
+add one-half cup almonds cut in shreds lengthwise. Mix well and
+serve in nests of lettuce heart leaves. Mask with Mayonnaise
+Dressing.</p>
+
+
+<div class='recipe'>CRANBERRY TARTS</div>
+
+<p>Roll Rich Paste one-eighth inch thick; cut in three-inch squares.
+Put one or two teaspoons Cranberry mixture on one side of square,
+moisten the edges with water, fold in triangle shape. Crimp the
+edges and prick over top with fork. Bake same as pies. Sprinkle
+with fine sugar. Serve hot with cheese.</p>
+
+<div class='recipe2'>CRANBERRY MIXTURE</div>
+
+<div class='ingredients'>
+2 cups cranberries chopped moderately.<br />
+&frac12; cup raisins seeded and chopped.<br />
+1&frac12; cups sugar.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup water.<br />
+Few grains salt.<br />
+1 tablespoon butter.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix ingredients in the order given (except butter).
+Cook until soft, stirring constantly. Add butter, chill mixture.
+Use for pie with one crust and decorate, when baked, with pastry
+cut in fancy shapes and baked on a tin sheet, or use for filling tarts.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_175" id="Page_175">[175]</a></span></p>
+<div class='tnote'><h2><i>Supplementary Recipes</i></h2>
+
+<div class="blockquot"><i>Including recipes for a few cakes for special
+occasions, a variety of cookies suitable for use at
+any time, together with a selection of breakfast
+cakes, muffins, rolls, etc., that would not usually
+come within the compass of a dinner menu.</i></div></div>
+
+
+<div class='recipe'>BRIDE'S CAKE</div>
+
+<div class='ingredients'>
+&frac12; cup Cottolene.<br />
+2 cups fine granulated sugar.<br />
+&frac12; cup milk.<br />
+2&frac12; cups pastry flour.<br />
+3 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+1 teaspoon orange extract<br />
+Whites of 8 eggs.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, beating constantly.
+Mix and sift flour with baking powder and salt; add alternately
+to first mixture with milk, continue beating. Add extract,
+and cut and fold in the whites of eggs beaten until stiff and dry. Fill
+a tube cake pan well-greased with Cottolene, two-thirds full, and
+bake fifty minutes in a moderate oven. When slightly cool, spread
+with Ornamental Frosting.</p>
+
+
+<div class='recipe'>TWELVE POUND FRUIT CAKE</div>
+
+<div class='center'>"<span class="smcap">Groom's Cake</span>"</div>
+
+<div class='ingredients'>
+&frac12; pound Cottolene.<br />
+1 pound brown sugar rolled.<br />
+Yolks 12 eggs well beaten.<br />
+2 cups N. O. Molasses.<br />
+1 pound flour.<br />
+&frac12; tablespoon cinnamon.<br />
+1 teaspoon cloves.<br />
+&frac12; tablespoon mace.<br />
+1 teaspoon salt.<br />
+1 teaspoon soda.<br />
+Whites 12 eggs beaten stiff.<br />
+2&frac12; pounds seeded raisins.<br />
+3 pounds currants.<br />
+1 pound citron thinly sliced and cut in shreds.<br />
+&frac12; pound candied cherries cut in quarters.<br />
+&frac14; pound candied orange peel finely chopped.<br />
+&frac14; pound candied lemon peel finely chopped.<br />
+&frac14; cup brandy.<br />
+<span class='pagenum'><a name="Page_176" id="Page_176">[176]</a></span></div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly;
+add egg yolks, continue stirring and beating, add molasses,
+flour mixed and sifted with spices, salt and soda; fold in the whites
+of eggs and lastly add the fruit except citron. Turn mixture into a
+well-greased pan lined with several thicknesses of heavy paper, put
+citron into mixture in layers, having a layer of batter on top. Divide
+the mixture equally in two tube pans, eight inches in diameter, filling
+pans two-thirds full. Bake two and three-quarter hours.</p>
+
+
+<div class='recipe'>NEW ENGLAND ELECTION CAKE</div>
+
+<div class='ingredients'>
+1 cup bread dough slightly rounded.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 eggs.<br />
+1 cup soft brown sugar.<br />
+&frac12; cup sour milk.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup seeded and shredded raisins.<br />
+6 large figs chopped fine.<br />
+1&frac14; cups flour.<br />
+&frac12; teaspoon soda.<br />
+&frac14; teaspoon cloves.<br />
+&frac12; teaspoon nutmeg.<br />
+&frac12; teaspoon cinnamon.<br />
+1 teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene and work it in the dough with the
+hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit
+dredged with one-fourth cup flour, remainder flour mixed and sifted
+with spices and salt. Beat thoroughly with the hand. Turn mixture
+into a well-buttered, brick-shaped bread pan, cover and let rise for
+one and a quarter hours in a warm place. Bake one hour in a moderate
+oven. Spread with</p>
+
+<div class='recipe2'>MILK FROSTING</div>
+
+<div class='ingredients'>
+1&frac12; cups granulated sugar.<br />
+&frac12; cup rich milk.<br />
+1 teaspoon butter.<br />
+&frac14; teaspoon each vanilla and lemon extract.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt butter in sauce-pan; add sugar and milk. Stir
+constantly that sugar may not stick to saucepan, bring to boiling
+point and cook without stirring twelve to fourteen minutes. Remove
+from range and beat until of the consistency to spread; add flavoring
+and pour over cake, spread evenly with spatula. When frosting is
+firm, crease at once with the dull edge of a silver knife. When eggs
+are high in price, this frosting will prove very acceptable.<span class='pagenum'><a name="Page_177" id="Page_177">[177]</a></span></p>
+
+
+<div class='recipe'>CHOCOLATE LAYER CAKE</div>
+
+<div class='ingredients'>
+4 squares chocolate.<br />
+3 tablespoons boiling water.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1&frac12; cups sugar.<br />
+&frac12; cup milk.<br />
+2 cups pastry flour.<br />
+2 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+3 eggs.<br />
+&frac12; teaspoon Vanilla.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Melt chocolate over hot water, add boiling water
+and cook over hot water until smooth, stirring constantly. Cream
+Cottolene, add sugar gradually, stirring constantly; add chocolate
+mixture. Add yolks of eggs well beaten. Mix and sift flour, baking
+powder and salt, add alternately to first mixture with milk. Add
+flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn
+into buttered layer cake pans and bake fifteen minutes in a hot oven.
+Spread with Boiled Frosting (for recipe see <a href="#Page_56">Page 56</a>) and sprinkle
+with shredded toasted almonds before frosting sets.</p>
+
+
+<div class='recipe'>VALENTINE CAKES</div>
+
+<div class='ingredients'>
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 cups sugar.<br />
+4 eggs.<br />
+1 cup milk.<br />
+3&frac14; cups flour.<br />
+4&frac12; teaspoons baking powder.<br />
+1 teaspoon rose water.<br />
+&frac14; teaspoon mace.<br />
+&frac12; teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add gradually one cup sugar. Beat
+egg yolk thick and light, add gradually remaining cup sugar. Combine
+mixtures. Mix and sift flour, baking powder, mace and salt.
+Add alternately to first mixture with milk, add rose water. Then
+cut and fold in the stiffly beaten whites of eggs. Bake in small
+heart-shaped individual tins. Cover with frosting and outline the
+edge with tiny red candies.</p>
+
+
+<div class='recipe'>SEED CAKES</div>
+
+<div class='ingredients'>
+<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br />
+2 cups sugar.<br />
+2 eggs well beaten.<br />
+1 teaspoon soda.<br />
+1 cup buttermilk.<br />
+1 teaspoon salt.<br />
+Flour.<br />
+1&frac12; tablespoons caraway seeds.<br />
+Raisins.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, add well beaten
+egg, soda dissolved in milk, salt, seeds, and flour to make a soft<span class='pagenum'><a name="Page_178" id="Page_178">[178]</a></span>
+dough. Chill the dough and shape as other cookies. Place a seeded
+raisin or the half of a pecan nut meat in center of each before baking.</p>
+
+
+<div class='recipe'>CHOCOLATE NUT AND FRUIT COOKIES</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup sugar.<br />
+&frac14; cup grated chocolate.<br />
+2 extra tablespoons sugar.<br />
+2 tablespoons boiling water.<br />
+2 eggs well beaten.<br />
+1 cup nut meats chopped.<br />
+1 cup raisins seeded and shredded.<br />
+2&frac14; cups flour.<br />
+3 tablespoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Melt chocolate over hot water, add the two extra tablespoons
+sugar and boiling water. Cook one minute; when cool add
+to first mixture. Add beaten eggs. Mix and sift flour (reserving
+one-fourth cup), baking powder and salt. Add to cake mixture.
+Add fruit and nut meats dredged with remaining flour. Chill
+mixture. Drop from spoon onto a well-greased baking sheet one
+and one-half inches apart; press a raisin or the half a nut meat in
+center of each cake and bake in a moderate oven.</p>
+
+
+<div class='recipe'>RAISIN CAKELETS</div>
+
+<div class='ingredients'>
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+1 cup fine sugar.<br />
+2 eggs well beaten.<br />
+Yolk 1 egg.<br />
+&frac12; cup milk.<br />
+2 cups flour.<br />
+3 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+1 cup raisins seeded and cut in pieces.<br />
+1 tablespoon flour.<br />
+Blanched and shredded almonds.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Add beaten egg yolk and eggs. Mix and sift flour, baking
+powder and salt. Add to first mixture alternately with milk; add
+raisins dredged with tablespoon flour. Beat thoroughly and fill
+small, buttered individual tins two-thirds full. Strew tops with
+almonds, sprinkle with powdered sugar and bake twelve to fifteen
+minutes in a moderate oven.<span class='pagenum'><a name="Page_179" id="Page_179">[179]</a></span></p>
+
+
+<div class='recipe'>PLAIN GINGER CAKES</div>
+
+<div class='ingredients'>
+1 cup N. O. molasses.<br />
+2 teaspoons soda.<br />
+&frac12; cup Cottolene.<br />
+&frac12; cup boiling water.<br />
+4 cups flour.<br />
+1 teaspoon salt.<br />
+1 tablespoon ginger.<br />
+1 teaspoon cinnamon.<br />
+&frac14; teaspoon cloves.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Add soda to molasses. Melt Cottolene in boiling
+water; combine in mixing bowl. Mix and sift flour, salt and spices,
+add to first mixture and beat thoroughly. Chill dough and roll a
+small portion at a time to one-half inch thickness, shape with a
+round cutter. Press a seeded raisin in top of each, sprinkle with
+coarse granulated sugar. Bake in a moderate oven. It may be
+necessary to add more flour, as flour varies in thickening properties.</p>
+
+
+<div class='recipe'>BROWNIES</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+1 egg well beaten.<br />
+&frac14; cup powdered sugar.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup bread flour.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup N. O. molasses.<br />
+&frac34; cup pecan nut meats broken in small bits.<br />
+&frac14; teaspoon salt.<br />
+&frac12; teaspoon ginger.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene and sugar gradually, add molasses,
+beaten egg, flour sifted with salt, ginger and nut meats. Bake in
+very small well-greased, iron gem or brownie cups. Place one-half
+pecan nut meat on top of each cake.</p>
+
+
+<div class='recipe'>BRANDY SNAPS</div>
+
+<div class='ingredients'>
+&frac12; cup molasses.<br />
+&frac14; cup Cottolene.<br />
+<small><sup>7</sup>/<sub>8</sub></small> cup flour.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup granulated sugar.<br />
+1 tablespoon ginger.<br />
+&frac14; teaspoon nutmeg.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put molasses in sauce-pan, bring to boiling point;
+add Cottolene and, when melted, add flour sifted with sugar, ginger,
+nutmeg and salt. Drop from tip of spoon in small portions on a
+buttered tin sheet, about three inches apart. Bake in a slow oven.
+When slightly cool, remove from sheet with a spatula and roll over
+the handle of a wooden spoon. Lay on cake cooler until crisp.<span class='pagenum'><a name="Page_180" id="Page_180">[180]</a></span></p>
+
+
+<div class='recipe'>BAKING POWDER BISCUITS</div>
+
+<div class='ingredients'>
+2 cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+2 tablespoons Cottolene.<br />
+&frac34; cup milk or water.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift together flour, baking powder and salt. Add
+shortening and rub into flour with tips of fingers, using a light touch.
+Add milk or water, mix with a knife to a soft dough. Turn on a
+lightly floured board; knead slightly. Pat and roll to one-half inch
+thickness. Shape with small biscuit cutter. Place close together
+in a buttered pan and bake in a hot oven fifteen minutes.</p>
+
+
+<div class='recipe'>CREAM FRUIT ROLLS</div>
+
+<div class='ingredients'>
+2 cups pastry flour.<br />
+&frac12; teaspoon salt.<br />
+4 teaspoons baking powder.<br />
+1 tablespoon Cottolene.<br />
+1 cup cream.<br />
+Dates.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift together flour, salt and baking powder; add
+shortening and rub in with tips of fingers. Add cream, mix with
+knife to a soft dough. Turn on a lightly floured board; pat and roll
+to one-third inch thickness. Cut with biscuit cutter, place one-half
+of a stoned date on half of biscuit, brush edges with milk and fold
+as Parker House Rolls. Press edges together, brush top of rolls with
+milk and place one-half date on top of each. Bake on a buttered
+sheet in a hot oven fifteen minutes.</p>
+
+
+<div class='recipe'>LITTLE CREAM BISCUIT</div>
+
+<div class='ingredients'>
+2 cups pastry flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; teaspoon salt.<br />
+1 tablespoon Cottolene.<br />
+&frac34; cup of rich cream.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and baking powder. Rub in
+Cottolene with tips of fingers. Cut the cream into mixture with a
+silver knife. When well mixed, toss on a well-floured board, pat
+and roll one-half inch thick. Shape with very small biscuit cutter
+(size of silver dollar), brush the top over with milk and bake twelve
+to fifteen minutes in a hot oven.<span class='pagenum'><a name="Page_181" id="Page_181">[181]</a></span></p>
+
+
+<div class='recipe'>WHEAT MUFFINS</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+&frac14; cup sugar.<br />
+&frac34; cup thin cream or milk.<br />
+4 teaspoons baking powder.<br />
+2 cups flour.<br />
+&frac12; teaspoon salt.<br />
+1 egg beaten very light.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream the Cottolene with a wooden spoon. Add
+sugar gradually, then alternately cream and flour sifted with baking
+powder and salt. Add well-beaten egg. Bake in hot, well-buttered
+gem cups. A cup of blueberries may be added to this mixture for
+blueberry tea cakes or one-fourth pound dates may be stoned,
+chopped and added to the butter and sugar for date muffins.</p>
+
+
+<div class='recipe'>GRAHAM MUFFINS</div>
+
+<div class='ingredients'>
+1 cup Graham flour.<br />
+1 cup white flour.<br />
+&frac14; cup sugar or molasses.<br />
+1 teaspoon salt.<br />
+1 cup milk.<br />
+1 egg beaten very light.<br />
+2 tablespoons Cottolene.<br />
+4 teaspoons baking powder.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift together flours, sugar, salt and baking powder.
+Add milk gradually, egg beaten very light and melted Cottolene.
+Beat mixture thoroughly. Bake in hot, buttered, iron gem cups
+twenty-five minutes in a hot oven.</p>
+
+
+<div class='recipe'>CORN MUFFINS</div>
+
+<div class='ingredients'>
+1 cup corn meal.<br />
+1 cup white flour.<br />
+4 teaspoons baking powder.<br />
+&frac14; cup sugar.<br />
+&frac12; teaspoon salt.<br />
+1 cup thin cream or milk.<br />
+2 eggs beaten very light.<br />
+2 tablespoons Cottolene.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Sift together corn meal, flour, baking powder, sugar
+and salt. Add cream or milk and stir to a smooth batter. Add well
+beaten eggs and melted butter. Beat thoroughly and bake in hot
+buttered gem cups in a hot oven twenty minutes.</p>
+
+
+<div class='recipe'>POPOVERS</div>
+
+<div class='ingredients'>
+1 cup flour.<br />
+&frac14; teaspoon salt.<br />
+<small><sup>7</sup>/<sub>8</sub></small> cup milk.<br />
+1 teaspoon melted Cottolene.<br />
+2 eggs beaten very light.<br />
+<span class='pagenum'><a name="Page_182" id="Page_182">[182]</a></span></div>
+
+<p><span class="smcap">Process</span>: Sift flour and salt together, add milk gradually, beating
+continuously. Add melted Cottolene and beaten eggs. Beat batter
+with a Dover egg beater three or four minutes until it is perfectly
+smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased
+gem cups and bake in a hot oven thirty to thirty-five minutes.
+They may also be baked in earthen custard cups. When
+baked in the latter vessel they will have a glazed appearance.</p>
+
+
+<div class='recipe'>SOUR MILK GRIDDLE CAKES</div>
+
+<div class='ingredients'>
+2&frac12; cups flour.<br />
+1 teaspoon salt.<br />
+1 tablespoon Cottolene.<br />
+2 cups rich sour milk.<br />
+1&frac14; teaspoons soda.<br />
+1 egg lightly beaten.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift flour, salt and soda. Add sour milk and
+beat to a smooth batter. Add Cottolene and well-beaten egg;
+continue beating until ingredients are thoroughly blended. Batter
+should be smooth and creamy. Drop by spoonsful on well-greased,
+hot griddle; grease griddle with melted Cottolene. Cook on one side
+and, when light and covered with bubbles, turn and cook on the
+other side.</p>
+
+
+<div class='recipe'>WAFFLES</div>
+
+<div class='ingredients'>
+3&frac12; cups flour.<br />
+2 tablespoons baking powder.<br />
+1 teaspoon salt.<br />
+2 cups milk.<br />
+Yolks 4 eggs.<br />
+Whites 4 eggs.<br />
+1 tablespoon melted Cottolene.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift dry ingredients, add milk gradually,
+beating constantly. Add Cottolene, yolks of eggs well-beaten and
+whites of eggs beaten stiff. Beat mixture thoroughly. Cook in
+well-greased, hot waffle iron (use melted Cottolene for greasing
+waffle iron), browning first on one side, then turn iron and brown
+on the other. Serve with maple or lemon syrup.</p>
+
+
+<div class='recipe'>GERMAN COFFEE CAKE</div>
+
+<div class='ingredients'>
+1 cup scalded milk.<br />
+3 tablespoons Cottolene.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup sugar.<br />
+&frac12; teaspoon salt.<br />
+1 compressed yeast cake dissolved in &frac14; cup lukewarm water.<br />
+1 egg well beaten.<br />
+&frac12; cup seeded and shredded raisins.<br />
+Flour.<br />
+<span class='pagenum'><a name="Page_183" id="Page_183">[183]</a></span></div>
+
+<p><span class="smcap">Process</span>: Put Cottolene, sugar and salt in mixing bowl; add
+scalded milk. When lukewarm add dissolved yeast cake, beaten
+egg and sufficient flour to make a very thick batter. Beat thoroughly
+until mixture is smooth. Add raisins, cover closely and set
+to rise. When light, spread dough in buttered dripping pan one
+inch in thickness; cover and let rise again. Before placing in the
+oven, brush over with beaten egg and cover with the following mixture:</p>
+
+<p>Melt one-third cup butter in a sauce-pan, add one-half cup sugar,
+mix with one and one-half teaspoons cinnamon. When sugar is
+partially melted add one and one-half tablespoons flour. Mix
+well and spread on cake, strew top with blanched and shredded
+almonds, bake twenty-five minutes in a moderate oven.</p>
+
+
+<div class='recipe'>SALAD ROLLS</div>
+
+<div class='ingredients'>
+1 cup scalded milk.<br />
+1&frac12; cups flour.<br />
+3 tablespoons sugar.<br />
+<small><sup>1</sup>/<sub>8</sub></small> cup melted Cottolene.<br />
+1 teaspoon salt.<br />
+2 eggs well beaten.<br />
+1 compressed yeast cake dissolved in<br />
+&frac14; cup lukewarm water.<br />
+&frac34; teaspoon grated lemon rind.<br />
+Flour.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Put sugar and salt in mixing bowl, pour on scalded
+milk. When lukewarm add dissolved yeast cake and one and one-half
+cups flour, beat thoroughly; cover and let rise; when light add
+melted Cottolene, well beaten eggs, grated lemon rind and just
+enough flour to knead. Cover and set to rise again; when light
+turn on a floured board, knead slightly; roll to one-half inch thickness,
+shape with very small biscuit cutter, then roll each biscuit in
+the shape of a finger roll. Place on a buttered sheet an inch and
+one-half apart; set to rise, and bake fifteen minutes in a hot oven.
+Five minutes before removing from oven, brush over tops with white
+of one egg slightly beaten, diluted with one tablespoon milk.</p>
+
+
+<div class='recipe'>CINNAMON ROLLS</div>
+
+<div class='ingredients'>
+2 cups scalded milk.<br />
+<small><sup>2</sup>/<sub>3</sub></small> cup sugar.<br />
+1 compressed yeast cake in &frac12; cup lukewarm water.<br />
+1 teaspoon salt.<br />
+4 tablespoons granulated sugar.<br />
+3 eggs lightly beaten.<br />
+&frac12; teaspoon cinnamon.<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br />
+Flour.<br />
+<span class='pagenum'><a name="Page_184" id="Page_184">[184]</a></span></div>
+
+<p><span class="smcap">Process</span>: Prepare a sponge when scalded milk is lukewarm by
+adding two cups flour and dissolved yeast cake; beat thoroughly;
+cover and set to rise. When light, add well beaten eggs, Cottolene
+worked to a creamy consistency, sugar, salt and flour enough to
+knead (about six and one-half cups). Knead until smooth and
+elastic. Roll out to one-fourth inch thickness, spread generously
+with soft butter, sprinkle thickly with sugar and cinnamon, mixed
+and sifted. Roll like jelly roll; cut off slices one-half inch thick;
+set them close together, cut side down, in a greased dripping pan.
+Brush between rolls with melted Cottolene, cover and set to rise.
+When light, bake thirty minutes in a moderate oven, remove from
+oven and brush over with white of egg diluted with two tablespoons
+cold milk. Return to oven to brown; repeat, to make them glossy.</p>
+
+
+<div class='recipe'>BLUEBERRY TEA CAKE</div>
+
+<div class='ingredients'>
+3 tablespoons Cottolene.<br />
+&frac12; cup sugar.<br />
+1 egg.<br />
+2<small><sup>2</sup>/<sub>3</sub></small> cups bread flour.<br />
+4 teaspoons baking powder.<br />
+1 teaspoon salt.<br />
+1 cup milk.<br />
+&frac34; cup berries.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream Cottolene, add sugar gradually, stirring constantly.
+Add egg beaten thick and light. Mix and sift flour
+(except three tablespoons), baking powder and salt; add to first
+mixture alternately with milk. Sprinkle remaining flour over
+berries and fold them in quickly. Bake in well greased shallow
+pan thirty minutes in a moderate oven. Serve hot with Hard Sauce
+or cream, or with butter.</p>
+
+
+<div class='recipe'>DOUGHNUTS</div>
+
+<div class='ingredients'>
+3 eggs.<br />
+1<small><sup>1</sup>/<sub>3</sub></small> cups sugar.<br />
+3 tablespoons Cottolene.<br />
+5 cups bread flour.<br />
+1 teaspoon nutmeg.<br />
+2 teaspoons salt.<br />
+1&frac14; cups sour cream.<br />
+1&frac12; teaspoons soda.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Beat eggs very light without separating the whites
+and yolks; add sugar gradually, beating constantly; add Cottolene
+and continue beating. Mix and sift flour, nutmeg, salt, and soda,
+add alternately to first mixture with sour cream. Chill dough, then
+toss on a slightly floured board, roll to one-half inch thickness; shape<span class='pagenum'><a name="Page_185" id="Page_185">[185]</a></span>
+with cutter and fry in deep, hot Cottolene. Drain on soft brown
+paper. When cool, sprinkle with powdered sugar.</p>
+
+
+<div class='recipe'>CRULLERS</div>
+
+<div class='ingredients'>
+4 tablespoons Cottolene.<br />
+1&frac14; cup sugar.<br />
+2 eggs.<br />
+4 cups flour.<br />
+&frac14; teaspoon nutmeg.<br />
+4 teaspoons baking powder.<br />
+&frac12; teaspoon salt.<br />
+&frac34; cup milk.<br />
+&frac14; cup Sherry wine.<br />
+Cinnamon and powdered sugar.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Cream the Cottolene, add sugar gradually, beating
+constantly. Add yolks beaten thick and light, and whites beaten
+stiff and dry. Mix and sift flour, salt, nutmeg and baking powder,
+add to first mixture alternately with milk; add Sherry wine. Turn
+onto a well-floured board and pat and roll to one-eighth inch thickness.
+Cut in pieces three inches long by two and one-half inches
+wide, make four parallel gashes lengthwise of each cruller, at equal
+distances apart; lift each by running fingers through gashes and
+drop carefully into hot Cottolene; turn when they rise to top of fat.
+When cooked, drain on brown paper and sprinkle with powdered
+sugar mixed with a little cinnamon.</p>
+
+
+<div class='recipe'>FRIED OYSTERS (IN CRACKER MEAL)</div>
+
+<p>Wash the desired number of New York Counts, using one cup
+cold water to a quart of oysters. Drain and dry them between crash
+towels. Sprinkle with salt and pepper, dredge with flour and dip
+them, one at a time, in egg, diluted with two tablespoons cold water
+to each egg. Then dip in fine cracker meal. It is very important
+that each oyster is well covered with crumbs. Fry in deep hot
+Cottolene to a golden brown. Drain on brown paper, garnish with
+stuffed olives and sprays of parsley.</p>
+
+
+<div class='recipe'>FRIED OYSTERS (IN BATTER)</div>
+
+<p>Follow directions in the foregoing recipe, and dip oysters in
+batter (see next page). Fry in deep hot Cottolene, turn occasionally.
+Drain and serve on folded napkin, garnished with curled
+celery and slices of lemon rind dipped in finely chopped parsley.<span class='pagenum'><a name="Page_186" id="Page_186">[186]</a></span></p>
+
+<div class='recipe2'><span class="smcap">Batter</span></div>
+
+<div class='ingredients'>
+1 cup bread flour.<br />
+&frac12; teaspoon salt.<br />
+&frac12; teaspoon celery salt.<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br />
+2 eggs.<br />
+&frac34; cup milk.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Mix and sift dry ingredients; add milk slowly, beating
+constantly until batter is smooth. Beat eggs thick and light, cut and
+fold them into batter. Beat thoroughly and dip the drained and
+dried oysters into batter, one by one, and fry in deep, hot Cottolene.</p>
+
+
+<div class='recipe'>COD FISH BALLS</div>
+
+<div class='ingredients'>
+1 cup "picked up" codfish.<br />
+2<small><sup>2</sup>/<sub>3</sub></small> cups potatoes.<br />
+1 egg well beaten.<br />
+1 tablespoon butter.<br />
+Few grains pepper.<br />
+</div>
+
+<p><span class="smcap">Process</span>: Wash fish and cover with cold water; let stand several
+hours, "pick up" in small pieces. Wash, pare and cut potatoes
+in small cubes, measure them, soak in cold water for an hour; cook
+with fish in boiling water until potatoes are soft. Drain through
+a sieve until quite dry; return to sauce-pan in which they were
+cooked, mash thoroughly that there may be no lumps left in potatoes.
+Add butter, egg and pepper. Beat with a slotted wooden spoon until
+very light. Season with salt if necessary. Take up by rounded
+tablespoons, place in croquette basket and fry one minute in deep
+hot Cottolene (frying six fish balls at a time); drain on brown paper.
+Allow fat to reheat between fryings.</p>
+
+
+<div class='recipe'>MA&Icirc;TRE D'H&Ocirc;TEL BUTTER</div>
+
+<p><span class="smcap">Process</span>: Cream four tablespoons butter with a wooden spoon;
+add one-half teaspoon salt, one-eighth teaspoon pepper and a few
+grains cayenne, in the order given; also one-half tablespoon finely
+chopped parsley, and three-fourths tablespoon lemon juice, drop by
+drop, beating constantly. This is used as a dressing for certain
+kinds of fish.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_187" id="Page_187">[187]</a></span></p>
+<h2>INDEX</h2>
+
+
+<div>
+<br />
+Alabama Salad      <a href="#Page_50">50</a><br />
+<br />
+Ambrosia      <a href="#Page_27">27</a><br />
+<br />
+Anise Seed Wafers      <a href="#Page_27">27</a><br />
+<br />
+<a name="Apple" id="Apple"></a>Apple, Baked      <a href="#Page_160">160</a><br />
+<span style="margin-left: 3em;">Baked and Stuffed with Figs</span>      <a href="#Page_138">138</a><br />
+<span style="margin-left: 3em;">Cake with Lemon Sauce</span>      <a href="#Page_37">37</a><br />
+<span style="margin-left: 3em;">Crab, Spiced</span>      <a href="#Page_147">147</a><br />
+<span style="margin-left: 3em;">and Date Salad</span>      <a href="#Page_174">174</a><br />
+<span style="margin-left: 3em;">Pie (Plain Paste)</span>      <a href="#Page_124">124</a><br />
+<span style="margin-left: 3em;">Rings</span>      <a href="#Page_173">173</a><br />
+<span style="margin-left: 3em;">Sauce, Chantilly</span>      <a href="#Page_17">17</a><br />
+<span style="margin-left: 3em;">Sauce, Spiced</span>      <a href="#Page_38">38</a><br />
+<span style="margin-left: 3em;">Thorn</span>      <a href="#Page_171">171</a><br />
+<br />
+Apricot Dumplings      <a href="#Page_161">161</a><br />
+<span style="margin-left: 3em;">Frozen</span>      <a href="#Page_117">117</a><br />
+<span style="margin-left: 3em;">Sauce, Dried</span>      <a href="#Page_46">46</a><br />
+<br />
+Asparagus, Cream of      <a href="#Page_66">66</a><br />
+<span style="margin-left: 4.5em;">Salad</span>      <a href="#Page_72">72</a><br />
+<span style="margin-left: 4.5em;">Tips in Croustades</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 4.5em;">with Butter Sauce</span>      <a href="#Page_70">70</a><br />
+<br />
+<br />
+Banana Baked (Sultana Sauce)      <a href="#Page_60">60</a><br />
+<span style="margin-left: 3em;">Fritters</span>      <a href="#Page_126">126</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_24">24</a><br />
+<br />
+<a name="Beans" id="Beans"></a>Beans, Boiled, White      <a href="#Page_39">39</a><br />
+<span style="margin-left: 3em;">String, Buttered</span>      <a href="#Page_36">36</a><br />
+<span style="margin-left: 3em;">String, Salad</span>      <a href="#Page_91">91</a><br />
+<span style="margin-left: 3em;">Stringless, with Bacon</span>      <a href="#Page_67">67</a><br />
+<br />
+B&eacute;chamel Sauce      <a href="#Page_85">85</a><br />
+<br />
+<a name="Beef" id="Beef"></a>Beef, Boiled      <a href="#Page_23">23</a><br />
+<span style="margin-left: 2.5em;">Corned, boiled with Vegetables</span>      <a href="#Page_73">73</a><br />
+<span style="margin-left: 2.5em;">Braised</span>      <a href="#Page_139">139</a><br />
+<span style="margin-left: 2.5em;">Fillets, Pan Broiled</span>      <a href="#Page_108">108</a><br />
+<span style="margin-left: 2.5em;">Fillet Roast</span>      <a href="#Page_125">125</a><br />
+<span style="margin-left: 2.5em;">Pot Roast</span>      <a href="#Page_166">166</a><br />
+<span style="margin-left: 2.5em;">Rolled Rib Roast</span>      <a href="#Page_146">146</a><br />
+<span style="margin-left: 2.5em;">Spiced</span>      <a href="#Page_114">114</a><br />
+<span style="margin-left: 2.5em;">Tongue, Braised</span>      <a href="#Page_29">29</a><br />
+<br />
+<a name="Beets" id="Beets"></a>Beets, Buttered      <a href="#Page_143">143</a><br />
+<span style="margin-left: 3em;">in Drawn Butter</span>      <a href="#Page_92">92</a><br />
+<span style="margin-left: 3em;">Pickled</span>      <a href="#Page_136">136</a><br />
+<br />
+Biscuit, Baking Powder      <a href="#Page_180">180</a><br />
+<span style="margin-left: 3em;">Little Cream</span>      <a href="#Page_180">180</a><br />
+<span style="margin-left: 3em;">Tea</span>      <a href="#Page_158">158</a><br />
+<br />
+Blackberry Roly-Poly      <a href="#Page_112">112</a><br />
+<br />
+Blueberry Pie      <a href="#Page_99">99</a><br />
+<span style="margin-left: 4em;">Steamed Pudding</span>      <a href="#Page_96">96</a><br />
+<span style="margin-left: 4em;">Tea Cake</span>      <a href="#Page_184">184</a><br />
+<br />
+Bluefish &agrave; la <ins title="Transcriber's Note: original reads 'Cr&eacute;ole'">Creole</ins>       <a href="#Page_66">66</a><br />
+<br />
+Bouillon, Chicken      <a href="#Page_54">54</a><br />
+<span style="margin-left: 3.5em;">Clam</span>      <a href="#Page_57">57</a><br />
+<span style="margin-left: 3.5em;">Tomato</span>   <a href="#Page_32">32</a>, <a href="#Page_97">97</a><br />
+<br />
+Brandy Snaps      <a href="#Page_179">179</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_172">172</a><br />
+<br />
+Bread, Biscuit Tea      <a href="#Page_158">158</a><br />
+<span style="margin-left: 3em;">Corn, Thin</span>      <a href="#Page_95">95</a><br />
+<span style="margin-left: 3em;">Croutons</span>      <a href="#Page_87">87</a><br />
+<span style="margin-left: 3em;">Crusts</span>      <a href="#Page_44">44</a><br />
+<span style="margin-left: 3em;">Graham</span>      <a href="#Page_164">164</a><br />
+<span style="margin-left: 3em;">Rings, Imperial</span>      <a href="#Page_100">100</a><br />
+<span style="margin-left: 3em;">Sandwiches (Nut Bread)</span>      <a href="#Page_152">152</a><br />
+<span style="margin-left: 3em;">Sticks</span>   <a href="#Page_15">15</a>, <a href="#Page_150">150</a><br />
+<br />
+Broth, Standard      <a href="#Page_32">32</a><br />
+<br />
+Brussels Sprouts      <a href="#Page_34">34</a><br />
+<br />
+<br />
+<a name="Cabbage" id="Cabbage"></a>Cabbage, Cream Cold Slaw      <a href="#Page_168">168</a><br />
+<span style="margin-left: 4em;">New Salad</span>      <a href="#Page_102">102</a><br />
+<span style="margin-left: 4em;">Peggy's Sour</span>      <a href="#Page_58">58</a><br />
+<span style="margin-left: 4em;">Relish</span>   <a href="#Page_20">20</a>, <a href="#Page_63">63</a><br />
+<span style="margin-left: 4em;">Salad</span>      <a href="#Page_36">36</a><br />
+<span style="margin-left: 4em;">Scalloped</span>      <a href="#Page_140">140</a><br />
+<br />
+<a name="Cakes" id="Cakes"></a>Cakes, Anise Seed Wafers      <a href="#Page_27">27</a><br />
+<span style="margin-left: 3em;">Apple Cake</span>      <a href="#Page_37">37</a><br />
+<span style="margin-left: 3em;">Bride's Cake</span>      <a href="#Page_175">175</a><br />
+<span style="margin-left: 3em;">Chocolate Jumbles</span>      <a href="#Page_42">42</a><br />
+<span style="margin-left: 3em;">Chocolate Layer</span>      <a href="#Page_177">177</a><br />
+<span style="margin-left: 3em;">Chocolate Nut</span>      <a href="#Page_18">18</a><br />
+<span style="margin-left: 3em;">Chocolate, Rich</span>      <a href="#Page_106">106</a><br />
+<span style="margin-left: 3em;">Cocoanut</span>      <a href="#Page_56">56</a><br />
+<span style="margin-left: 3em;">Cocoanut Cubes</span>      <a href="#Page_18">18</a><br />
+<span style="margin-left: 3em;">Coffee Cake, German</span>      <a href="#Page_182">182</a><br />
+<span style="margin-left: 3em;">Corn Starch Loaf</span>      <a href="#Page_68">68</a><br />
+<span style="margin-left: 3em;">Fruit Cake, Twelve Pound</span>      <a href="#Page_175">175</a><br />
+<span style="margin-left: 3em;">Griddle (Sour Milk)</span>      <a href="#Page_182">182</a><br />
+<span style="margin-left: 3em;">Marble</span>      <a href="#Page_64">64</a><br />
+<span style="margin-left: 3em;">New England Election</span>      <a href="#Page_176">176</a><br />
+<span style="margin-left: 3em;">Nut and Raisin</span>      <a href="#Page_92">92</a><br />
+<span style="margin-left: 3em;">Peach, with Sweetened Cream</span>      <a href="#Page_132">132</a><br />
+<span style="margin-left: 3em;">Raisin Cakelets</span>      <a href="#Page_178">178</a><br />
+<span style="margin-left: 3em;">Seed Cakes</span>      <a href="#Page_177">177</a><br />
+<span style="margin-left: 3em;">Spanish Layer</span>      <a href="#Page_74">74</a><br />
+<span style="margin-left: 3em;">Strawberry Shortcake</span>      <a href="#Page_59">59</a><br />
+<span style="margin-left: 3em;">Sultana</span>      <a href="#Page_118">118</a><br />
+<span style="margin-left: 3em;">Tea Cake, Blueberry</span>      <a href="#Page_184">184</a><br />
+<span style="margin-left: 3em;">Twelve Pound Fruit</span>      <a href="#Page_175">175</a><br />
+<span style="margin-left: 3em;">Valentine Cakes</span>      <a href="#Page_177">177</a><br />
+<span style="margin-left: 3em;">White Nut</span>      <a href="#Page_102">102</a><br />
+<br />
+Cake Frostings (see <a href="#Frostings">Frostings</a>)<br />
+<br />
+Canap&eacute;s, Cheese      <a href="#Page_81">81</a><br />
+<span style="margin-left: 4em;">Nova Scotia</span>      <a href="#Page_108">108</a><br />
+<span style="margin-left: 4em;">Nut and Olive</span>      <a href="#Page_142">142</a><br />
+<span style="margin-left: 4em;">Shrimp Cocktail</span>      <a href="#Page_134">134</a><br />
+<span style="margin-left: 4em;">Smoked Sturgeon</span>      <a href="#Page_57">57</a><br />
+<span style="margin-left: 4em;">Tomato</span>      <a href="#Page_119">119</a><br />
+<br />
+Caramel Frosting with Nuts      <a href="#Page_93">93</a><br />
+<br />
+Carrot, Cream of      <a href="#Page_166">166</a><br />
+<br />
+Carrots in Cream Sauce      <a href="#Page_72">72</a><br />
+<br />
+Cauliflower &agrave; la B&eacute;chamel      <a href="#Page_111">111</a><br />
+<span style="margin-left: 4.5em;">Salad</span>      <a href="#Page_132">132</a><br />
+<span style="margin-left: 4.5em;">with Cheese Sauce</span>   <a href="#Page_95">95</a>, <a href="#Page_132">132</a><br />
+<br />
+Celery, Creamed      <a href="#Page_29">29</a>, <a href="#Page_151">151</a><br />
+<span style="margin-left: 3em;">Salads (See under Heading <a href="#Salad">Salad</a>)</span><br />
+<br />
+Cheese, Balls      <a href="#Page_52">52</a>, <a href="#Page_99">99</a>, <a href="#Page_114">114</a><br />
+<span style="margin-left: 3.5em;">Butter Thins</span>      <a href="#Page_97">97</a><br />
+<span style="margin-left: 3.5em;">Canap&eacute;</span>      <a href="#Page_81">81</a><br />
+<span style="margin-left: 3.5em;">Cottage</span>      <a href="#Page_124">124</a><br />
+<span class='pagenum'><a name="Page_188" id="Page_188">[188]</a></span><span style="margin-left: 3.5em;">Fingers</span>      <a href="#Page_141">141</a><br />
+<span style="margin-left: 3.5em;">and Pimento Salad</span>      <a href="#Page_26">26</a><br />
+<span style="margin-left: 3.5em;">Sauce</span>      <a href="#Page_96">96</a><br />
+<span style="margin-left: 3.5em;">Souffl&eacute;</span>      <a href="#Page_58">58</a><br />
+<br />
+Cherry, Duff      <a href="#Page_88">88</a><br />
+<span style="margin-left: 3em;">Pie</span>      <a href="#Page_80">80</a><br />
+<span style="margin-left: 3em;">Punch</span>      <a href="#Page_83">83</a><br />
+<span style="margin-left: 3em;">Roly-Poly</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_86">86</a><br />
+<br />
+<a name="Chicken" id="Chicken"></a>Chicken Bouillon Chantilly      <a href="#Page_54">54</a><br />
+<span style="margin-left: 3.5em;">Broiled</span>      <a href="#Page_110">110</a><br />
+<span style="margin-left: 3.5em;">Consomm&eacute; (See under Heading <a href="#Consommeacute"><ins title="Transcriber's Note: original reads 'Consumm&eacute;'">Consomm&eacute;</ins></a>)</span><br />
+<span style="margin-left: 3.5em;">Dumplings</span>      <a href="#Page_47">47</a><br />
+<span style="margin-left: 3.5em;">Fricassee</span>      <a href="#Page_54">54</a><br />
+<span style="margin-left: 3.5em;">Fried</span>   <a href="#Page_131">131</a>, <a href="#Page_137">137</a><br />
+<span style="margin-left: 3.5em;">Pressed</span>      <a href="#Page_104">104</a><br />
+<span style="margin-left: 3.5em;">Stewed</span>      <a href="#Page_47">47</a><br />
+<span style="margin-left: 3.5em;">Stew with Tea Biscuits</span>      <a href="#Page_157">157</a><br />
+<br />
+Chili Sauce      <a href="#Page_98">98</a><br />
+<br />
+Chive Sauce (See under Heading <a href="#Sauce">Sauce</a>)<br />
+<br />
+Chocolate Cake (See under <a href="#Cakes">Cakes</a>)<br />
+<span style="margin-left: 4.5em;">Hot Sauce (Ice Cream)</span>      <a href="#Page_18">18</a><br />
+<br />
+Chowder, Corn      <a href="#Page_25">25</a><br />
+<br />
+Clam, Bouillon      <a href="#Page_57">57</a><br />
+<span style="margin-left: 2.5em;">and Tomato Consomm&eacute;</span>      <a href="#Page_142">142</a><br />
+<br />
+Cocktail, Grape Fruit      <a href="#Page_32">32</a><br />
+<span style="margin-left: 4em;">Oyster</span>   <a href="#Page_49">49</a>, <a href="#Page_169">169</a><br />
+<span style="margin-left: 4em;">Shrimp</span>      <a href="#Page_134">134</a><br />
+<br />
+Cocoanut Cake      <a href="#Page_56">56</a><br />
+<span style="margin-left: 4em;">Cubes</span>      <a href="#Page_18">18</a><br />
+<br />
+Cod, Boiled Fresh      <a href="#Page_135">135</a><br />
+<span style="margin-left: 2.5em;">Fish Balls</span>      <a href="#Page_186">186</a><br />
+<br />
+Coffee, Boiled      <a href="#Page_30">30</a><br />
+<span style="margin-left: 3em;">Cake, German</span>      <a href="#Page_182">182</a><br />
+<span style="margin-left: 3em;">Caf&eacute; au Lait (Iced)</span>      <a href="#Page_99">99</a><br />
+<span style="margin-left: 3em;">Iced</span>      <a href="#Page_93">93</a><br />
+<span style="margin-left: 3em;">Noir</span>      <a href="#Page_21">21</a><br />
+<br />
+<a name="Consommeacute" id="Consommeacute"></a>Consomm&eacute;, Chicken (Cold)      <a href="#Page_90">90</a><br />
+<span style="margin-left: 5em;">Chicken, with Macaroni Rings and Tomatoes</span>      <a href="#Page_35">35</a><br />
+<span style="margin-left: 5em;">Chicken, with Poached Egg Yolks</span>      <a href="#Page_84">84</a><br />
+<span style="margin-left: 5em;">Clam and Tomato</span>      <a href="#Page_142">142</a><br />
+<span style="margin-left: 5em;">Clear</span>      <a href="#Page_149">149</a><br />
+<span style="margin-left: 5em;">Duchess</span>      <a href="#Page_15">15</a><br />
+<span style="margin-left: 5em;">with Barley</span>      <a href="#Page_173">173</a><br />
+<span style="margin-left: 5em;">with Egg Balls</span>      <a href="#Page_19">19</a><br />
+<span style="margin-left: 5em;">Princess</span>      <a href="#Page_78">78</a><br />
+<span style="margin-left: 5em;"><ins title="Transcriber's Note: original reads 'Printani&eacute;re'">Printaniere</ins> </span>      <a href="#Page_100">100</a><br />
+<span style="margin-left: 5em;">with Rice Balls</span>      <a href="#Page_149">149</a><br />
+<span style="margin-left: 5em;">au Riz</span>      <a href="#Page_113">113</a><br />
+<span style="margin-left: 5em;">with Vegetables</span>      <a href="#Page_94">94</a><br />
+<br />
+Cookies      <a href="#Page_178">178</a>, <a href="#Page_179">179</a><br />
+<br />
+<a name="Corn" id="Corn"></a>Corn, Bread, Thin      <a href="#Page_95">95</a><br />
+<span style="margin-left: 2.5em;">Chowder</span>      <a href="#Page_25">25</a><br />
+<span style="margin-left: 2.5em;">Fritters</span>   <a href="#Page_63">63</a>, <a href="#Page_132">132</a><br />
+<span style="margin-left: 2.5em;">Green, Pudding</span>      <a href="#Page_105">105</a><br />
+<span style="margin-left: 2.5em;">Stewed Dried</span>      <a href="#Page_48">48</a><br />
+<span style="margin-left: 2.5em;">Stewed with Tomatoes</span>      <a href="#Page_129">129</a><br />
+<span style="margin-left: 2.5em;">Sweet, Boiled</span>      <a href="#Page_117">117</a><br />
+<span style="margin-left: 2.5em;">Sweet, New England Style</span>      <a href="#Page_154">154</a><br />
+<br />
+Corned Beef, with Vegetables      <a href="#Page_73">73</a><br />
+<br />
+Cottage Cheese      <a href="#Page_124">124</a><br />
+<span style="margin-left: 3.5em;">Peach Pudding</span>      <a href="#Page_115">115</a><br />
+<span style="margin-left: 3.5em;">Pudding, Steamed</span>      <a href="#Page_24">24</a><br />
+<br />
+Cottolene, How to Use      <a href="#Page_6">6</a>, <a href="#Page_7">7</a><br />
+<span style="margin-left: 4em;">What It Is</span>      <a href="#Page_5">5</a><br />
+<br />
+Crab Meat      <a href="#Page_15">15</a><br />
+<br />
+Cranberry Jelly      <a href="#Page_154">154</a><br />
+<span style="margin-left: 4em;">Tarts</span>      <a href="#Page_174">174</a><br />
+<br />
+Cream Biscuit      <a href="#Page_180">180</a><br />
+<span style="margin-left: 3em;">Dressing</span>   <a href="#Page_50">50</a>, <a href="#Page_168">168</a><br />
+<span style="margin-left: 3em;">Fruit Rolls</span>      <a href="#Page_180">180</a><br />
+<span style="margin-left: 3em;">Gravy</span>      <a href="#Page_131">131</a><br />
+<span style="margin-left: 3em;">Salad Dressing</span>      <a href="#Page_105">105</a><br />
+<span style="margin-left: 3em;">Sauce</span>   <a href="#Page_151">151</a>, <a href="#Page_155">155</a><br />
+<br />
+Croquettes, Sweet Potato      <a href="#Page_52">52</a><br />
+<br />
+Croutons      <a href="#Page_44">44</a>, <a href="#Page_87">87</a><br />
+<br />
+Crullers      <a href="#Page_185">185</a><br />
+<br />
+Cucumber Baskets      <a href="#Page_117">117</a><br />
+<br />
+Culinary Hints      <a href="#Page_12">12</a><br />
+<br />
+Currant Jelly Sauce      <a href="#Page_36">36</a><br />
+<span style="margin-left: 3em;">Pie</span>      <a href="#Page_83">83</a><br />
+<span style="margin-left: 3em;">Pudding, Steamed</span>      <a href="#Page_46">46</a><br />
+<br />
+Custard Pie      <a href="#Page_72">72</a><br />
+<br />
+<br />
+Dandelion, Greens      <a href="#Page_76">76</a><br />
+<span style="margin-left: 4.5em;">Salad</span>      <a href="#Page_73">73</a><br />
+<br />
+Desserts (See under Heading <a href="#Fruits">Fruits</a>)<br />
+<br />
+Doughnuts      <a href="#Page_184">184</a><br />
+<br />
+Drawn Butter Sauce      <a href="#Page_92">92</a>, <a href="#Page_156">156</a><br />
+<br />
+<a name="Dressing" id="Dressing"></a>Dressing, Cream      <a href="#Page_50">50</a>, <a href="#Page_168">168</a><br />
+<span style="margin-left: 4em;">French</span>   <a href="#Page_79">79</a>, <a href="#Page_83">83</a>, <a href="#Page_172">172</a><br />
+<span style="margin-left: 4em;">Mayonnaise</span>      <a href="#Page_79">79</a><br />
+<span style="margin-left: 4em;">Relish</span>      <a href="#Page_64">64</a><br />
+<span style="margin-left: 4em;">Salad (Boiled)</span>      <a href="#Page_98">98</a><br />
+<span style="margin-left: 4em;">Salad (Cream)</span>      <a href="#Page_105">105</a><br />
+<br />
+Duck, Roast (with stuffing)      <a href="#Page_170">170</a><br />
+<br />
+Dumplings, Apricot      <a href="#Page_161">161</a><br />
+<span style="margin-left: 4.5em;">Chicken</span>      <a href="#Page_47">47</a><br />
+<span style="margin-left: 4.5em;">Peach</span>      <a href="#Page_129">129</a><br />
+<br />
+<br />
+Egg Balls      <a href="#Page_19">19</a><br />
+<span style="margin-left: 2em;">Sauce</span>   <a href="#Page_95">95</a>, <a href="#Page_135">135</a><br />
+<span style="margin-left: 2em;">and Watercress Salad</span>      <a href="#Page_48">48</a><br />
+<br />
+<a name="Egg_Plant" id="Egg_Plant"></a>Egg Plant, Fried      <a href="#Page_140">140</a><br />
+<span style="margin-left: 4em;">Saut&eacute; with Fine Herbs</span>      <a href="#Page_41">41</a><br />
+<span style="margin-left: 4em;">Stuffed</span>      <a href="#Page_163">163</a><br />
+<br />
+Endive, Celery and Green Pepper Salad      <a href="#Page_17">17</a><br />
+<span style="margin-left: 3.5em;">Dressed</span>      <a href="#Page_129">129</a><br />
+<span style="margin-left: 3.5em;">French</span>      <a href="#Page_34">34</a><br />
+<br />
+<br />
+Fig Pudding      <a href="#Page_165">165</a><br />
+<br />
+Figs in Sherry Jelly      <a href="#Page_92">92</a><br />
+<br />
+Fish, Bass, Black, Baked      <a href="#Page_94">94</a><br />
+<span style="margin-left: 2em;">Bass, Sea, Breaded</span>      <a href="#Page_19">19</a><br />
+<span style="margin-left: 2em;">Blue, &agrave; la Creole</span>      <a href="#Page_66">66</a><br />
+<span style="margin-left: 2em;">Cod, Boiled, Fresh</span>      <a href="#Page_135">135</a><br />
+<span style="margin-left: 2em;">Codfish Balls</span>      <a href="#Page_186">186</a><br />
+<span style="margin-left: 2em;">Finnan Haddie, Broiled</span>      <a href="#Page_58">58</a><br />
+<span style="margin-left: 2em;">Halibut, Baked</span>      <a href="#Page_62">62</a><br />
+<span style="margin-left: 2em;">Halibut, Boiled (Cold)</span>      <a href="#Page_116">116</a><br />
+<span style="margin-left: 2em;">Lake Trout, in Paper Bag</span>      <a href="#Page_33">33</a><br />
+<span style="margin-left: 2em;">Perch, Fried</span>      <a href="#Page_84">84</a><br />
+<span style="margin-left: 2em;">Sauce, a l'Italienne</span>      <a href="#Page_33">33</a><br />
+<span style="margin-left: 2em;">Sauce, Tartare</span>      <a href="#Page_84">84</a><br />
+<span class='pagenum'><a name="Page_189" id="Page_189">[189]</a></span><span style="margin-left: 2em;">White, Planked</span>      <a href="#Page_49">49</a><br />
+<br />
+French Dressing      <a href="#Page_79">79</a>, <a href="#Page_83">83</a>, <a href="#Page_172">172</a><br />
+<br />
+French Fried Potatoes      <a href="#Page_117">117</a><br />
+<br />
+Fricassee of Chicken      <a href="#Page_54">54</a><br />
+<span style="margin-left: 4em;">Tomato</span>      <a href="#Page_50">50</a><br />
+<br />
+Fritter, Banana      <a href="#Page_126">126</a><br />
+<span style="margin-left: 3em;">Corn</span>   <a href="#Page_63">63</a>, <a href="#Page_132">132</a><br />
+<span style="margin-left: 3em;">Batter (Egg Plant)</span>      <a href="#Page_140">140</a><br />
+<span style="margin-left: 3em;">Parsnip</span>      <a href="#Page_167">167</a><br />
+<span style="margin-left: 3em;">Pineapple</span>      <a href="#Page_45">45</a><br />
+<br />
+<a name="Frostings" id="Frostings"></a>Frostings, Boiled      <a href="#Page_56">56</a><br />
+<span style="margin-left: 4em;">Caramel with Nuts</span>      <a href="#Page_93">93</a><br />
+<span style="margin-left: 4em;">Maple</span>      <a href="#Page_103">103</a><br />
+<span style="margin-left: 4em;">Milk</span>      <a href="#Page_176">176</a><br />
+<br />
+<a name="Fruits" id="Fruits"></a>Fruits, Ambrosia      <a href="#Page_27">27</a><br />
+<span style="margin-left: 2.5em;">Apples (See under Heading <a href="#Apple">Apples</a>)</span><br />
+<span style="margin-left: 2.5em;">Apricots, Frozen</span>      <a href="#Page_117">117</a><br />
+<span style="margin-left: 2.5em;"><ins title="Transcriber's Note: original reads 'Canteloupe'">Cantaloupe</ins>  &agrave; la Mode</span>      <a href="#Page_113">113</a><br />
+<span style="margin-left: 2.5em;">Crab Apples, Spiced</span>      <a href="#Page_147">147</a><br />
+<span style="margin-left: 2.5em;">Cranberry Jelly</span>      <a href="#Page_154">154</a><br />
+<span style="margin-left: 2.5em;">Figs in Sherry Jelly</span>      <a href="#Page_92">92</a><br />
+<span style="margin-left: 2.5em;">Grape Fruit Cocktail</span>      <a href="#Page_32">32</a><br />
+<span style="margin-left: 2.5em;">Peaches (Sliced)</span>      <a href="#Page_120">120</a><br />
+<span style="margin-left: 2.5em;">Pineapple Fritters</span>      <a href="#Page_45">45</a><br />
+<span style="margin-left: 2.5em;">Raspberry Whip</span>      <a href="#Page_102">102</a><br />
+<span style="margin-left: 2.5em;">Rhubarb, Stewed</span>      <a href="#Page_64">64</a><br />
+<span style="margin-left: 2.5em;">Rhubarb Tarts</span>      <a href="#Page_52">52</a><br />
+<span style="margin-left: 2.5em;">Strawberries, Frozen</span>   <a href="#Page_67">67</a>, <a href="#Page_74">74</a><br />
+<span style="margin-left: 2.5em;">Watermelon with Sherry Sauce</span>      <a href="#Page_100">100</a><br />
+<br />
+<br />
+Ginger Cakes, Plain      <a href="#Page_179">179</a><br />
+<br />
+Goose, Roast      <a href="#Page_16">16</a><br />
+<br />
+Graham Bread and Sandwiches      <a href="#Page_164">164</a><br />
+<span style="margin-left: 3.5em;">Muffins</span>      <a href="#Page_181">181</a><br />
+<span style="margin-left: 3.5em;">Plum Pudding</span>      <a href="#Page_148">148</a><br />
+<span style="margin-left: 3.5em;">Pudding, Steamed</span>      <a href="#Page_61">61</a><br />
+<br />
+Grandma's Bread Stuffing      <a href="#Page_154">154</a><br />
+<br />
+Grape Fruit Cocktails      <a href="#Page_32">32</a><br />
+<span style="margin-left: 2.5em;">Salad</span>      <a href="#Page_52">52</a><br />
+<br />
+Gravy, Cream      <a href="#Page_131">131</a><br />
+<span style="margin-left: 3em;">Brown</span>      <a href="#Page_146">146</a><br />
+<br />
+Griddle Cakes      <a href="#Page_182">182</a><br />
+<br />
+Guinea Fowl, Roast      <a href="#Page_40">40</a><br />
+<br />
+<br />
+Halibut, Baked      <a href="#Page_62">62</a><br />
+<span style="margin-left: 3em;">Boiled (Cold)</span>      <a href="#Page_116">116</a><br />
+<br />
+Ham, Baked      <a href="#Page_51">51</a><br />
+<br />
+Hamburg Roast      <a href="#Page_81">81</a><br />
+<br />
+Hard Sauce      <a href="#Page_161">161</a><br />
+<br />
+Hints, Culinary      <a href="#Page_11">11</a>, <a href="#Page_12">12</a><br />
+<br />
+Horse-Radish Sauce      <a href="#Page_51">51</a>, <a href="#Page_120">120</a><br />
+<br />
+<br />
+Ices, Orange      <a href="#Page_42">42</a><br />
+<span style="margin-left: 2em;">Raspberry</span>      <a href="#Page_113">113</a><br />
+<br />
+Ice Cream, Peach      <a href="#Page_106">106</a>, <a href="#Page_109">109</a><br />
+<span style="margin-left: 4.5em;">Sauce, (Hot Chocolate)</span>      <a href="#Page_18">18</a><br />
+<span style="margin-left: 4.5em;">Vanilla</span>      <a href="#Page_17">17</a><br />
+<br />
+Imperial Rings      <a href="#Page_100">100</a><br />
+<span style="margin-left: 3.5em;">Sticks</span>      <a href="#Page_15">15</a><br />
+<br />
+Introductory      <a href="#Page_3">3</a>, <a href="#Page_4">4</a><br />
+<br />
+<br />
+Lake Trout in Paper Bag      <a href="#Page_33">33</a><br />
+<br />
+<a name="Lamb" id="Lamb"></a>Lamb, Breast of, Stuffed and Roasted      <a href="#Page_35">35</a><br />
+<span style="margin-left: 2.5em;">Chops, Breaded</span>      <a href="#Page_78">78</a><br />
+<span style="margin-left: 2.5em;">Shoulder of, Roast</span>      <a href="#Page_87">87</a><br />
+<span style="margin-left: 2.5em;">Stuffing</span>      <a href="#Page_36">36</a><br />
+<br />
+Lemon Pie      <a href="#Page_20">20</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_37">37</a><br />
+<br />
+<a name="Lettuce" id="Lettuce"></a>Lettuce, Head, Dressed      <a href="#Page_41">41</a>, <a href="#Page_111">111</a><br />
+<span style="margin-left: 3.5em;">Cream of</span>      <a href="#Page_104">104</a><br />
+<span style="margin-left: 3.5em;">Garden Cress and Onion Salad</span>      <a href="#Page_120">120</a><br />
+<span style="margin-left: 3.5em;">with Cream Dressing</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 3.5em;">Peppergrass and Onion Salad</span>      <a href="#Page_109">109</a><br />
+<span style="margin-left: 3.5em;">Radish and Onion Salad</span>      <a href="#Page_123">123</a><br />
+<br />
+Liver, Calf's, Braised      <a href="#Page_71">71</a><br />
+<br />
+Loaf Cake, Corn Starch      <a href="#Page_68">68</a><br />
+<br />
+<br />
+Macaroni with Tomato Sauce      <a href="#Page_23">23</a><br />
+<br />
+Ma&icirc;tre D'H&ocirc;tel Butter      <a href="#Page_186">186</a><br />
+<br />
+Marble Cake      <a href="#Page_64">64</a><br />
+<br />
+Mayonnaise Dressing      <a href="#Page_79">79</a><br />
+<br />
+Measure, How to      <a href="#Page_10">10</a><br />
+<br />
+Meats, Beef (See under Heading <a href="#Beef">Beef</a>)<br />
+<span style="margin-left: 3em;">Calf's Liver Braised</span>      <a href="#Page_71">71</a><br />
+<span style="margin-left: 3em;">Ham, Baked</span>      <a href="#Page_51">51</a><br />
+<span style="margin-left: 3em;">Hamburg Roast</span>      <a href="#Page_81">81</a><br />
+<span style="margin-left: 3em;">Hearts Stuffed with Vegetables</span>      <a href="#Page_101">101</a><br />
+<span style="margin-left: 3em;">Lamb (See under Heading <a href="#Lamb">Lamb</a>)</span><br />
+<span style="margin-left: 3em;">Mutton Chops, Breaded</span>      <a href="#Page_60">60</a><br />
+<span style="margin-left: 3em;">Mutton, Boiled Leg</span>      <a href="#Page_162">162</a><br />
+<span style="margin-left: 3em;">Ox Joints en Casserole</span>      <a href="#Page_25">25</a><br />
+<span style="margin-left: 3em;">Pork (See under Heading <a href="#Pork">Pork</a>)</span><br />
+<span style="margin-left: 3em;">Poultry (See <a href="#Poultry">Poultry</a>)</span><br />
+<span style="margin-left: 3em;">Sausage, Summer (Appetizer)</span>      <a href="#Page_125">125</a><br />
+<span style="margin-left: 3em;">Steak, Flank, Stuffed and Braised</span>      <a href="#Page_75">75</a><br />
+<span style="margin-left: 3em;">Tongue, Braised Beef</span>      <a href="#Page_29">29</a><br />
+<span style="margin-left: 3em;">Tongue, Boiled</span>      <a href="#Page_97">97</a><br />
+<span style="margin-left: 3em;">Veal (See under Heading <a href="#Veal">Veal</a>)</span><br />
+<span style="margin-left: 3em;">Venison, Roast</span>      <a href="#Page_150">150</a><br />
+<br />
+Meringue, (Lemon Pie)      <a href="#Page_21">21</a><br />
+<br />
+Mint Sauce      <a href="#Page_88">88</a><br />
+<br />
+Muffins, Corn      <a href="#Page_181">181</a><br />
+<span style="margin-left: 3.5em;">Graham</span>      <a href="#Page_181">181</a><br />
+<span style="margin-left: 3.5em;">Popovers</span>      <a href="#Page_181">181</a><br />
+<span style="margin-left: 3.5em;">Wheat</span>      <a href="#Page_181">181</a><br />
+<br />
+Mushroom Sauce      <a href="#Page_167">167</a><br />
+<br />
+Mutton, Leg, Boiled      <a href="#Page_162">162</a><br />
+<span style="margin-left: 3.5em;">Chops, Breaded</span>      <a href="#Page_60">60</a><br />
+<br />
+<br />
+Noodle Soup      <a href="#Page_22">22</a><br />
+<br />
+Nut and Olive Canap&eacute;      <a href="#Page_142">142</a><br />
+<span style="margin-left: 1.5em;">and Prune Salad</span>      <a href="#Page_55">55</a><br />
+<span style="margin-left: 1.5em;">Bread Sandwiches</span>      <a href="#Page_152">152</a><br />
+<span style="margin-left: 1.5em;">Cakes</span>   <a href="#Page_18">18</a>, <a href="#Page_92">92</a>, <a href="#Page_102">102</a><br />
+<br />
+<br />
+Olive and Nut Canap&eacute;s      <a href="#Page_142">142</a><br />
+<span style="margin-left: 2em;">Sauce</span>      <a href="#Page_170">170</a><br />
+<br />
+<a name="Onion" id="Onion"></a>Onion, Bermuda with Buttered Sauce      <a href="#Page_29">29</a><br />
+<span style="margin-left: 2.5em;">Cream of</span>      <a href="#Page_157">157</a><br />
+<span style="margin-left: 2.5em;">Creamed</span>      <a href="#Page_155">155</a><br />
+<span style="margin-left: 2.5em;">and Pepper Salad</span>      <a href="#Page_127">127</a><br />
+<span style="margin-left: 2.5em;">au Gratin</span>      <a href="#Page_17">17</a><br />
+<span style="margin-left: 2.5em;">with Cream</span>      <a href="#Page_48">48</a><br />
+<span class='pagenum'><a name="Page_190" id="Page_190">[190]</a></span><span style="margin-left: 2.5em;">Parsley</span>      <a href="#Page_167">167</a><br />
+<br />
+Orange Ice      <a href="#Page_42">42</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_126">126</a><br />
+<br />
+Ox Joints en Casserole      <a href="#Page_25">25</a><br />
+<br />
+Oysters, Cocktail      <a href="#Page_49">49</a>, <a href="#Page_169">169</a><br />
+<span style="margin-left: 3.5em;">Fried (in Batter)</span>      <a href="#Page_185">185</a><br />
+<span style="margin-left: 3.5em;">Fried (in Cracker Meal)</span>      <a href="#Page_185">185</a><br />
+<span style="margin-left: 3.5em;">on Half Shell</span>      <a href="#Page_14">14</a><br />
+<span style="margin-left: 3.5em;">Soup</span>      <a href="#Page_162">162</a><br />
+<br />
+<br />
+Parsnip Fritters      <a href="#Page_167">167</a><br />
+<span style="margin-left: 3.5em;">Mashed</span>      <a href="#Page_45">45</a><br />
+<span style="margin-left: 3.5em;">Saut&eacute;d in Butter</span>      <a href="#Page_26">26</a><br />
+<br />
+Paste, Plain      <a href="#Page_124">124</a><br />
+<span style="margin-left: 3em;">Rich</span>      <a href="#Page_127">127</a><br />
+<br />
+<a name="Pea" id="Pea"></a>Pea, Cream of      <a href="#Page_122">122</a><br />
+<span style="margin-left: 2em;">Green, and Carrots in Cream Sauce</span>      <a href="#Page_82">82</a><br />
+<span style="margin-left: 2em;">Green</span>      <a href="#Page_79">79</a><br />
+<span style="margin-left: 2em;">and Onions, French Style</span>      <a href="#Page_109">109</a><br />
+<br />
+<a name="Peach" id="Peach"></a>Peach Cake with Sweetened Cream      <a href="#Page_132">132</a><br />
+<span style="margin-left: 2.5em;">Cottage Pudding</span>      <a href="#Page_115">115</a><br />
+<span style="margin-left: 2.5em;">Duff</span>      <a href="#Page_141">141</a><br />
+<span style="margin-left: 2.5em;">Dumplings</span>      <a href="#Page_129">129</a><br />
+<span style="margin-left: 2.5em;">Ice Cream</span>   <a href="#Page_106">106</a>, <a href="#Page_109">109</a><br />
+<span style="margin-left: 2.5em;">Pudding, steamed</span>      <a href="#Page_136">136</a><br />
+<span style="margin-left: 2.5em;">Sliced</span>      <a href="#Page_120">120</a><br />
+<br />
+Pear Salad      <a href="#Page_115">115</a><br />
+<br />
+Perch, Fried      <a href="#Page_84">84</a><br />
+<br />
+<ins title="Transcriber's Note: original reads 'Picallilli'">Picalilli</ins>      <a href="#Page_143">143</a><br />
+<br />
+Pie, Apple      <a href="#Page_124">124</a><br />
+<span style="margin-left: 2em;">Blueberry</span>      <a href="#Page_99">99</a><br />
+<span style="margin-left: 2em;">Cherry</span>      <a href="#Page_80">80</a><br />
+<span style="margin-left: 2em;">Cranberry Tarts</span>      <a href="#Page_174">174</a><br />
+<span style="margin-left: 2em;">Currant</span>      <a href="#Page_83">83</a><br />
+<span style="margin-left: 2em;">Custard</span>      <a href="#Page_72">72</a><br />
+<span style="margin-left: 2em;">Lemon</span>      <a href="#Page_20">20</a><br />
+<span style="margin-left: 2em;">Mock Cherry</span>      <a href="#Page_144">144</a><br />
+<span style="margin-left: 2em;">Mock Mince</span>      <a href="#Page_127">127</a><br />
+<span style="margin-left: 2em;">Plain Paste</span>      <a href="#Page_124">124</a><br />
+<span style="margin-left: 2em;">Pumpkin</span>      <a href="#Page_156">156</a><br />
+<span style="margin-left: 2em;">Raisin</span>      <a href="#Page_50">50</a><br />
+<span style="margin-left: 2em;">Rhubarb</span>      <a href="#Page_48">48</a><br />
+<span style="margin-left: 2em;">Rich Paste</span>      <a href="#Page_127">127</a><br />
+<span style="margin-left: 2em;">Squash</span>   <a href="#Page_39">39</a>, <a href="#Page_158">158</a><br />
+<br />
+Pigeon, Young, Stuffed and Braised      <a href="#Page_69">69</a>, <a href="#Page_70">70</a><br />
+<br />
+Pineapple Fritters      <a href="#Page_45">45</a>, <a href="#Page_46">46</a><br />
+<br />
+<a name="Plum" id="Plum"></a>Plum Pudding      <a href="#Page_172">172</a><br />
+<span style="margin-left: 2em;">Pudding, Graham</span>      <a href="#Page_148">148</a><br />
+<span style="margin-left: 2em;">Pudding, Yankee</span>      <a href="#Page_30">30</a><br />
+<br />
+Popovers      <a href="#Page_181">181</a><br />
+<br />
+<a name="Pork" id="Pork"></a>Pork, Roast      <a href="#Page_173">173</a><br />
+<span style="margin-left: 2.5em;">Shoulder of, Roast</span>      <a href="#Page_38">38</a><br />
+<span style="margin-left: 2.5em;">Tenderloin, Lyonnaise</span>      <a href="#Page_160">160</a><br />
+<br />
+<a name="Potato" id="Potato"></a>Potato, Aurora      <a href="#Page_63">63</a><br />
+<span style="margin-left: 3em;">Baked</span>      <a href="#Page_140">140</a><br />
+<span style="margin-left: 3em;">Balls</span>      <a href="#Page_123">123</a><br />
+<span style="margin-left: 3em;">Boiled</span>      <a href="#Page_135">135</a><br />
+<span style="margin-left: 3em;">Browned</span>      <a href="#Page_167">167</a><br />
+<span style="margin-left: 3em;">Carlsbad</span>      <a href="#Page_108">108</a><br />
+<span style="margin-left: 3em;">Chateau</span>      <a href="#Page_67">67</a><br />
+<span style="margin-left: 3em;">Erin</span>      <a href="#Page_39">39</a><br />
+<span style="margin-left: 3em;">Franconia</span>      <a href="#Page_147">147</a><br />
+<span style="margin-left: 3em;">French Fried</span>      <a href="#Page_117">117</a><br />
+<span style="margin-left: 3em;">Fried Whole</span>      <a href="#Page_61">61</a><br />
+<span style="margin-left: 3em;">on Half Shell</span>      <a href="#Page_58">58</a><br />
+<span style="margin-left: 3em;">&agrave; l'Italienne</span>      <a href="#Page_114">114</a><br />
+<span style="margin-left: 3em;">Lattice</span>      <a href="#Page_105">105</a><br />
+<span style="margin-left: 3em;">New, Creamed</span>      <a href="#Page_120">120</a><br />
+<span style="margin-left: 3em;">New, with Chive Sauce</span>      <a href="#Page_78">78</a><br />
+<span style="margin-left: 3em;">New, with New Peas</span>      <a href="#Page_88">88</a><br />
+<span style="margin-left: 3em;">Norwegian</span>      <a href="#Page_20">20</a><br />
+<span style="margin-left: 3em;">Parsley</span>   <a href="#Page_95">95</a>, <a href="#Page_125">125</a><br />
+<span style="margin-left: 3em;">Puff</span>      <a href="#Page_101">101</a><br />
+<span style="margin-left: 3em;">Roast, New</span>      <a href="#Page_82">82</a><br />
+<span style="margin-left: 3em;">Roses</span>      <a href="#Page_111">111</a><br />
+<span style="margin-left: 3em;">Salad</span>      <a href="#Page_98">98</a><br />
+<span style="margin-left: 3em;">Saratoga Chips</span>      <a href="#Page_91">91</a><br />
+<span style="margin-left: 3em;">Scalloped</span>      <a href="#Page_160">160</a><br />
+<span style="margin-left: 3em;">Shredded</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 3em;">Souffl&eacute;</span>      <a href="#Page_41">41</a><br />
+<span style="margin-left: 3em;">Soup</span>   <a href="#Page_38">38</a>, <a href="#Page_134">134</a><br />
+<span style="margin-left: 3em;">Stuffed</span>      <a href="#Page_129">129</a><br />
+<br />
+Potatoes, Sweet, Baked      <a href="#Page_174">174</a><br />
+<span style="margin-left: 6.5em;">Browned</span>      <a href="#Page_138">138</a><br />
+<span style="margin-left: 6.5em;">Croquettes</span>      <a href="#Page_52">52</a><br />
+<span style="margin-left: 6.5em;">Glazed</span>      <a href="#Page_171">171</a><br />
+<span style="margin-left: 6.5em;">Mashed</span>      <a href="#Page_151">151</a><br />
+<span style="margin-left: 6.5em;">Southern Style</span>      <a href="#Page_36">36</a><br />
+<br />
+<a name="Poultry" id="Poultry"></a>Poultry, Chicken (See under Heading <a href="#Chicken">Chicken</a>)<br />
+<span style="margin-left: 3.5em;">Duck, Roast</span>      <a href="#Page_170">170</a><br />
+<span style="margin-left: 3.5em;">Goose, Roast</span>      <a href="#Page_16">16</a><br />
+<span style="margin-left: 3.5em;">Guinea Fowl, Roast</span>      <a href="#Page_40">40</a><br />
+<span style="margin-left: 3.5em;">Pigeon, Young (Stuffed and Braised)</span>      <a href="#Page_69">69</a><br />
+<span style="margin-left: 3.5em;">Turkey, Roast</span>      <a href="#Page_153">153</a><br />
+<br />
+Prune and Nut Salad      <a href="#Page_55">55</a><br />
+<br />
+Pudding, Apricot Dumplings      <a href="#Page_161">161</a><br />
+<span style="margin-left: 3.5em;">Blackberry, Roly-Poly</span>      <a href="#Page_112">112</a><br />
+<span style="margin-left: 3.5em;">Blueberry, Steamed</span>      <a href="#Page_96">96</a><br />
+<span style="margin-left: 3.5em;">Cherry Duff</span>      <a href="#Page_88">88</a><br />
+<span style="margin-left: 3.5em;">Cherry Roly-Poly</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 3.5em;">Cottage Pudding, Steamed</span>      <a href="#Page_24">24</a><br />
+<span style="margin-left: 3.5em;">Currant, Steamed</span>      <a href="#Page_46">46</a><br />
+<span style="margin-left: 3.5em;">Fig</span>      <a href="#Page_165">165</a><br />
+<span style="margin-left: 3.5em;">Graham, Steamed</span>      <a href="#Page_61">61</a><br />
+<span style="margin-left: 3.5em;">Green Corn</span>      <a href="#Page_105">105</a><br />
+<span style="margin-left: 3.5em;">Peach (See under Heading <a href="#Peach">Peach</a>)</span><br />
+<span style="margin-left: 3.5em;">Plum (See under heading <a href="#Plum">Plum</a>)</span><br />
+<span style="margin-left: 3.5em;">Raspberry Whip</span>      <a href="#Page_102">102</a><br />
+<span style="margin-left: 3.5em;">Rice, Eggless</span>      <a href="#Page_34">34</a><br />
+<span style="margin-left: 3.5em;">Rice, with Pineapple, Frozen</span>      <a href="#Page_152">152</a><br />
+<span style="margin-left: 3.5em;">Steamed Snow Balls</span>      <a href="#Page_168">168</a><br />
+<span style="margin-left: 3.5em;">Thanksgiving</span>      <a href="#Page_155">155</a><br />
+<br />
+Pumpkin Pie      <a href="#Page_156">156</a><br />
+<br />
+Punch, Cherry      <a href="#Page_83">83</a><br />
+<br />
+<br />
+Raisin Cakelets      <a href="#Page_178">178</a><br />
+<span style="margin-left: 3em;">and Nut Cake</span>      <a href="#Page_92">92</a><br />
+<span style="margin-left: 3em;">Pie</span>      <a href="#Page_50">50</a><br />
+<br />
+Raspberry Ice      <a href="#Page_113">113</a><br />
+<span style="margin-left: 4em;">Whip</span>      <a href="#Page_102">102</a><br />
+<br />
+Relish, Cabbage      <a href="#Page_20">20</a>, <a href="#Page_63">63</a><br />
+<span style="margin-left: 3em;">Dressing</span>      <a href="#Page_64">64</a><br />
+<br />
+Rhubarb Pie      <a href="#Page_48">48</a><br />
+<span style="margin-left: 3.5em;">Sauce</span>      <a href="#Page_41">41</a><br />
+<span class='pagenum'><a name="Page_191" id="Page_191">[191]</a></span><span style="margin-left: 3.5em;">Stewed</span>      <a href="#Page_64">64</a><br />
+<span style="margin-left: 3.5em;">Tarts</span>      <a href="#Page_52">52</a><br />
+<br />
+<a name="Rice" id="Rice"></a>Rice, Balls      <a href="#Page_28">28</a><br />
+<span style="margin-left: 2em;">Boiled</span>      <a href="#Page_26">26</a><br />
+<span style="margin-left: 2em;">Cream of</span>      <a href="#Page_75">75</a><br />
+<span style="margin-left: 2em;">Pudding, Eggless</span>      <a href="#Page_34">34</a><br />
+<span style="margin-left: 2em;">au Gratin</span>      <a href="#Page_71">71</a><br />
+<span style="margin-left: 2em;">Frozen, with Pineapple</span>      <a href="#Page_152">152</a><br />
+<span style="margin-left: 2em;">Savory</span>      <a href="#Page_163">163</a><br />
+<span style="margin-left: 2em;">Spanish</span>      <a href="#Page_45">45</a><br />
+<br />
+Rich Paste      <a href="#Page_127">127</a><br />
+<br />
+Rolls, Cinnamon      <a href="#Page_183">183</a><br />
+<span style="margin-left: 2.5em;">Cream Fruit</span>      <a href="#Page_180">180</a><br />
+<span style="margin-left: 2.5em;">Salad</span>      <a href="#Page_183">183</a><br />
+<br />
+Romaine with French Dressing      <a href="#Page_140">140</a><br />
+<br />
+<br />
+<a name="Salad" id="Salad"></a>Salads, Alabama      <a href="#Page_50">50</a><br />
+<span style="margin-left: 3em;">Apple and Date</span>      <a href="#Page_174">174</a><br />
+<span style="margin-left: 3em;">Asparagus</span>      <a href="#Page_72">72</a><br />
+<span style="margin-left: 3em;">Bean (String)</span>      <a href="#Page_91">91</a><br />
+<span style="margin-left: 3em;">Bermuda</span>      <a href="#Page_161">161</a><br />
+<span style="margin-left: 3em;">Cabbage</span>      <a href="#Page_36">36</a><br />
+<span style="margin-left: 3em;">Cauliflower</span>      <a href="#Page_132">132</a><br />
+<span style="margin-left: 3em;">Celery</span>      <a href="#Page_39">39</a><br />
+<span style="margin-left: 3em;">Cheese and Pimento</span>      <a href="#Page_26">26</a><br />
+<span style="margin-left: 3em;">Chiffonade</span>      <a href="#Page_23">23</a><br />
+<span style="margin-left: 3em;">Dandelion</span>      <a href="#Page_73">73</a><br />
+<span style="margin-left: 3em;">Endive, Celery and Green Pepper</span>      <a href="#Page_17">17</a><br />
+<span style="margin-left: 3em;">Escarolle</span>      <a href="#Page_147">147</a><br />
+<span style="margin-left: 3em;">Florida</span>      <a href="#Page_29">29</a><br />
+<span style="margin-left: 3em;">Garden Cress with Orange</span>      <a href="#Page_82">82</a><br />
+<span style="margin-left: 3em;">Grape Fruit</span>      <a href="#Page_52">52</a><br />
+<span style="margin-left: 3em;">Hawaiian</span>      <a href="#Page_171">171</a><br />
+<span style="margin-left: 3em;">June</span>      <a href="#Page_79">79</a><br />
+<span style="margin-left: 3em;">Lettuce (See under Heading <a href="#Lettuce">Lettuce</a>)</span><br />
+<span style="margin-left: 3em;">Lima Bean</span>      <a href="#Page_164">164</a><br />
+<span style="margin-left: 3em;">New Cabbage</span>      <a href="#Page_102">102</a><br />
+<span style="margin-left: 3em;">November</span>      <a href="#Page_158">158</a><br />
+<span style="margin-left: 3em;">Pear</span>      <a href="#Page_115">115</a><br />
+<span style="margin-left: 3em;">Pepper and Fruit</span>      <a href="#Page_151">151</a><br />
+<span style="margin-left: 3em;">Pepper and Onion</span>      <a href="#Page_127">127</a><br />
+<span style="margin-left: 3em;">Potato</span>      <a href="#Page_98">98</a><br />
+<span style="margin-left: 3em;">Prune and Nut</span>      <a href="#Page_55">55</a><br />
+<span style="margin-left: 3em;">Red Cabbage, Celery and Onion</span>      <a href="#Page_46">46</a><br />
+<span style="margin-left: 3em;">Rolls</span>      <a href="#Page_183">183</a><br />
+<span style="margin-left: 3em;">Spinach</span>      <a href="#Page_70">70</a><br />
+<span style="margin-left: 3em;">Stuffed Tomato</span>      <a href="#Page_144">144</a><br />
+<span style="margin-left: 3em;">Tomato</span>      <a href="#Page_105">105</a><br />
+<span style="margin-left: 3em;">Tomato and Onion</span>      <a href="#Page_96">96</a><br />
+<span style="margin-left: 3em;">Watercress and Egg</span>      <a href="#Page_48">48</a><br />
+<br />
+<br />
+Salad Dressing (see <a href="#Dressing">Dressing</a>)<br />
+<br />
+Sandwiches, Graham Bread      <a href="#Page_164">164</a><br />
+<span style="margin-left: 5em;">Nut Bread</span>      <a href="#Page_152">152</a><br />
+<br />
+Saratoga Chips      <a href="#Page_91">91</a><br />
+<br />
+<a name="Sauce" id="Sauce"></a>Sauce, Apple, Spiced      <a href="#Page_38">38</a><br />
+<span style="margin-left: 3em;">Apricot, Dried</span>      <a href="#Page_46">46</a><br />
+<span style="margin-left: 3em;">Banana</span>      <a href="#Page_24">24</a><br />
+<span style="margin-left: 3em;">B&eacute;chamel</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 3em;">Brandy</span>      <a href="#Page_172">172</a><br />
+<span style="margin-left: 3em;">Brown Gravy</span>      <a href="#Page_146">146</a><br />
+<span style="margin-left: 3em;">Brown</span>      <a href="#Page_82">82</a><br />
+<span style="margin-left: 3em;">Brown Sugar</span>      <a href="#Page_148">148</a><br />
+<span style="margin-left: 3em;">Caper</span>      <a href="#Page_163">163</a><br />
+<span style="margin-left: 3em;">Cheese</span>      <a href="#Page_96">96</a><br />
+<span style="margin-left: 3em;">Cherry</span>      <a href="#Page_86">86</a><br />
+<span style="margin-left: 3em;">Chili</span>      <a href="#Page_98">98</a><br />
+<span style="margin-left: 3em;">Chive</span>      <a href="#Page_79">79</a><br />
+<span style="margin-left: 3em;">Chive Butter</span>      <a href="#Page_165">165</a><br />
+<span style="margin-left: 3em;">Cream Gravy</span>      <a href="#Page_131">131</a><br />
+<span style="margin-left: 3em;">Cream</span>   <a href="#Page_151">151</a>, <a href="#Page_155">155</a><br />
+<span style="margin-left: 3em;">Creamy</span>      <a href="#Page_112">112</a><br />
+<span style="margin-left: 3em;">Creole</span>      <a href="#Page_122">122</a><br />
+<span style="margin-left: 3em;">Currant Jelly</span>      <a href="#Page_36">36</a><br />
+<span style="margin-left: 3em;">Drawn Butter</span>   <a href="#Page_92">92</a>, <a href="#Page_156">156</a><br />
+<span style="margin-left: 3em;">Egg</span>   <a href="#Page_95">95</a>, <a href="#Page_135">135</a><br />
+<span style="margin-left: 3em;">Foamy</span>   <a href="#Page_96">96</a>, <a href="#Page_141">141</a><br />
+<span style="margin-left: 3em;">Giblet</span>      <a href="#Page_154">154</a><br />
+<span style="margin-left: 3em;">Golden</span>      <a href="#Page_102">102</a><br />
+<span style="margin-left: 3em;">Hard</span>      <a href="#Page_161">161</a><br />
+<span style="margin-left: 3em;">Hot Chocolate (Ice Cream)</span>      <a href="#Page_18">18</a><br />
+<span style="margin-left: 3em;">Hot Horse Radish</span>      <a href="#Page_51">51</a><br />
+<span style="margin-left: 3em;">Horse Radish (Whipped Cream)</span>      <a href="#Page_120">120</a><br />
+<span style="margin-left: 3em;">Italienne</span>      <a href="#Page_33">33</a><br />
+<span style="margin-left: 3em;">Lemon</span>      <a href="#Page_37">37</a><br />
+<span style="margin-left: 3em;">Mint</span>      <a href="#Page_88">88</a><br />
+<span style="margin-left: 3em;">Mushroom</span>      <a href="#Page_167">167</a><br />
+<span style="margin-left: 3em;">Olive</span>      <a href="#Page_170">170</a><br />
+<span style="margin-left: 3em;">Orange</span>      <a href="#Page_126">126</a><br />
+<span style="margin-left: 3em;">Rhubarb</span>      <a href="#Page_41">41</a><br />
+<span style="margin-left: 3em;">Sherry</span>   <a href="#Page_100">100</a>, <a href="#Page_130">130</a><br />
+<span style="margin-left: 3em;">Signora</span>      <a href="#Page_60">60</a><br />
+<span style="margin-left: 3em;">Strawberry</span>      <a href="#Page_74">74</a><br />
+<span style="margin-left: 3em;">Sultana</span>      <a href="#Page_61">61</a><br />
+<span style="margin-left: 3em;">Tartare</span>      <a href="#Page_84">84</a><br />
+<span style="margin-left: 3em;">Tomato</span>      <a href="#Page_23">23</a><br />
+<span style="margin-left: 3em;">Vanilla</span>      <a href="#Page_136">136</a><br />
+<span style="margin-left: 3em;">Viennaise</span>      <a href="#Page_110">110</a><br />
+<span style="margin-left: 3em;">Vinaigrette</span>      <a href="#Page_116">116</a><br />
+<span style="margin-left: 3em;">Wine</span>      <a href="#Page_150">150</a><br />
+<br />
+Sausage, Summer (Appetizer)      <a href="#Page_125">125</a><br />
+<br />
+Sherry Sauce      <a href="#Page_100">100</a>, <a href="#Page_130">130</a><br />
+<br />
+Short Cake, Strawberry      <a href="#Page_58">58</a><br />
+<br />
+Shrimp Cocktails      <a href="#Page_134">134</a><br />
+<br />
+Slaw, Hot      <a href="#Page_155">155</a><br />
+<span style="margin-left: 2.5em;">Kole</span>      <a href="#Page_138">138</a><br />
+<span style="margin-left: 2.5em;">Cream, Cold</span>      <a href="#Page_168">168</a><br />
+<br />
+Snow Balls, Steamed      <a href="#Page_168">168</a><br />
+<br />
+Souffl&eacute;, Cheese      <a href="#Page_58">58</a><br />
+<span style="margin-left: 3em;">Potato</span>      <a href="#Page_41">41</a><br />
+<br />
+Soups, Almond, Cream of      <a href="#Page_169">169</a><br />
+<span style="margin-left: 3em;">Asparagus, Cream of</span>      <a href="#Page_66">66</a><br />
+<span style="margin-left: 3em;">Carrot, Cream of</span>      <a href="#Page_166">166</a><br />
+<span style="margin-left: 3em;">Chicken Bouillon, Chantilly</span>      <a href="#Page_54">54</a><br />
+<span style="margin-left: 3em;">Clam Bouillon</span>      <a href="#Page_57">57</a><br />
+<span style="margin-left: 3em;">Consomm&eacute;s (See under Heading <a href="#Consommeacute">Consomm&eacute;s</a>)</span><br />
+<span style="margin-left: 3em;">Corn Chowder</span>      <a href="#Page_25">25</a><br />
+<span style="margin-left: 3em;">Lettuce, Cream of</span>      <a href="#Page_104">104</a><br />
+<span style="margin-left: 3em;">Noodle</span>      <a href="#Page_22">22</a><br />
+<span style="margin-left: 3em;">Onion, Cream of</span>      <a href="#Page_157">157</a><br />
+<span style="margin-left: 3em;">Oyster</span>      <a href="#Page_162">162</a><br />
+<span style="margin-left: 3em;">Pea, Cream of</span>      <a href="#Page_122">122</a><br />
+<span style="margin-left: 3em;">Potato</span>      <a href="#Page_134">134</a><br />
+<span style="margin-left: 3em;">Potato, Scotch</span>      <a href="#Page_38">38</a><br />
+<span style="margin-left: 3em;">Rice, Cream of</span>      <a href="#Page_75">75</a><br />
+<span style="margin-left: 3em;">Spanish</span>      <a href="#Page_62">62</a><br />
+<span class='pagenum'><a name="Page_192" id="Page_192">[192]</a></span><span style="margin-left: 3em;">Spinach, Cream of</span>      <a href="#Page_69">69</a><br />
+<span style="margin-left: 3em;">Spring</span>      <a href="#Page_44">44</a><br />
+<span style="margin-left: 3em;">Tomato Bouillon</span>   <a href="#Page_32">32</a>, <a href="#Page_97">97</a><br />
+<span style="margin-left: 3em;">Tomato</span>      <a href="#Page_40">40</a><br />
+<span style="margin-left: 3em;">Vegetable</span>      <a href="#Page_137">137</a><br />
+<br />
+<a name="Spinach" id="Spinach"></a>Spinach Cream of      <a href="#Page_69">69</a><br />
+<span style="margin-left: 3.5em;">with Cream</span>      <a href="#Page_123">123</a><br />
+<span style="margin-left: 3.5em;">with Deviled Eggs</span>      <a href="#Page_55">55</a><br />
+<span style="margin-left: 3.5em;">Salad</span>      <a href="#Page_70">70</a><br />
+<br />
+<a name="Squash" id="Squash"></a>Squash, Baked      <a href="#Page_144">144</a><br />
+<span style="margin-left: 3.5em;">Pie</span>   <a href="#Page_39">39</a>, <a href="#Page_158">158</a><br />
+<span style="margin-left: 3.5em;">Steamed</span>   <a href="#Page_120">120</a>, <a href="#Page_163">163</a><br />
+<br />
+Steak, Flank, Stuffed and Braised      <a href="#Page_75">75</a><br />
+<br />
+Stew, Chicken, with Tea Biscuits      <a href="#Page_157">157</a><br />
+<br />
+Strawberries, Frozen      <a href="#Page_67">67</a>, <a href="#Page_74">74</a><br />
+<span style="margin-left: 5.5em;">Sauce</span>      <a href="#Page_74">74</a><br />
+<span style="margin-left: 5.5em;">Short Cake</span>      <a href="#Page_59">59</a><br />
+<br />
+Stuffing, Bread, Grandma's      <a href="#Page_154">154</a><br />
+<span style="margin-left: 3.5em;">Black Bass</span>      <a href="#Page_94">94</a><br />
+<span style="margin-left: 3.5em;">Fish</span>      <a href="#Page_34">34</a><br />
+<span style="margin-left: 3.5em;">Hearts</span>      <a href="#Page_101">101</a><br />
+<span style="margin-left: 3.5em;">Lamb</span>      <a href="#Page_36">36</a><br />
+<span style="margin-left: 3.5em;">Pigeon</span>      <a href="#Page_70">70</a><br />
+<span style="margin-left: 3.5em;">Potato and Nut</span>      <a href="#Page_16">16</a><br />
+<span style="margin-left: 3.5em;">Roast Duck</span>      <a href="#Page_170">170</a><br />
+<br />
+Sturgeon, Canap&eacute;, Smoked      <a href="#Page_57">57</a><br />
+<br />
+Succotash      <a href="#Page_114">114</a><br />
+<br />
+Sultana Cake      <a href="#Page_118">118</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_61">61</a><br />
+<br />
+Sweet Potatoes, Southern Style      <a href="#Page_36">36</a><br />
+<span style="margin-left: 6.5em;">Croquettes</span>      <a href="#Page_52">52</a><br />
+<br />
+Swiss Chard, with Bacon      <a href="#Page_88">88</a><br />
+<br />
+<br />
+Table of Measures      <a href="#Page_10">10</a><br />
+<span style="margin-left: 3.5em;">Time, for Cooking</span>      <a href="#Page_11">11</a><br />
+<br />
+Tartare Sauce      <a href="#Page_84">84</a><br />
+<br />
+Tarts, Cranberry      <a href="#Page_174">174</a><br />
+<span style="margin-left: 2.5em;">Rhubarb</span>      <a href="#Page_62">62</a><br />
+<br />
+Tea Biscuit      <a href="#Page_158">158</a><br />
+<span style="margin-left: 2em;">Iced</span>      <a href="#Page_80">80</a><br />
+<span style="margin-left: 2em;">Spiced (Iced)</span>      <a href="#Page_106">106</a><br />
+<br />
+Thanksgiving Pudding      <a href="#Page_155">155</a><br />
+<br />
+Timbales, Swedish      <a href="#Page_15">15</a><br />
+<br />
+Time-tables for Cooking, Baking, Frying, etc.      <a href="#Page_11">11</a><br />
+<br />
+<a name="Tomato" id="Tomato"></a>Tomato, Baked      <a href="#Page_147">147</a><br />
+<span style="margin-left: 3.5em;">Bouillon</span>   <a href="#Page_32">32</a>, <a href="#Page_97">97</a><br />
+<span style="margin-left: 3.5em;">Broiled</span>   <a href="#Page_98">98</a>, <a href="#Page_126">126</a><br />
+<span style="margin-left: 3.5em;">Canap&eacute;</span>      <a href="#Page_119">119</a><br />
+<span style="margin-left: 3.5em;">and Clam Consomm&eacute;</span>      <a href="#Page_142">142</a><br />
+<span style="margin-left: 3.5em;">Fricassee</span>      <a href="#Page_50">50</a><br />
+<span style="margin-left: 3.5em;">Salad (See Heading <a href="#Salad">Salad</a>)</span><br />
+<span style="margin-left: 3.5em;">Sauce</span>      <a href="#Page_23">23</a><br />
+<span style="margin-left: 3.5em;">Scalloped</span>      <a href="#Page_135">135</a><br />
+<span style="margin-left: 3.5em;">Soup</span>      <a href="#Page_40">40</a><br />
+<span style="margin-left: 3.5em;">Stewed</span>      <a href="#Page_20">20</a><br />
+<span style="margin-left: 3.5em;">Stuffed</span>      <a href="#Page_138">138</a><br />
+<br />
+Tongue, Boiled      <a href="#Page_97">97</a><br />
+<span style="margin-left: 3.5em;">Braised Beef</span>      <a href="#Page_29">29</a><br />
+<br />
+Turkey, Roast      <a href="#Page_153">153</a><br />
+<br />
+Turnips in Cream Sauce      <a href="#Page_129">129</a><br />
+<br />
+<br />
+Valentine Cake      <a href="#Page_177">177</a><br />
+<br />
+Vanilla Ice Cream      <a href="#Page_17">17</a><br />
+<span style="margin-left: 3em;">Sauce</span>      <a href="#Page_136">136</a><br />
+<br />
+<a name="Veal" id="Veal"></a>Veal Breast of, Roasted      <a href="#Page_45">45</a><br />
+<span style="margin-left: 2em;">Loaf</span>   <a href="#Page_91">91</a>, <a href="#Page_119">119</a><br />
+<span style="margin-left: 3.5em;">Pot Pie with Baked Dumplings</span>      <a href="#Page_143">143</a><br />
+<span style="margin-left: 3.5em;">Shoulder, Braised</span>      <a href="#Page_122">122</a><br />
+<span style="margin-left: 3.5em;">Spanish Style</span>      <a href="#Page_128">128</a><br />
+<br />
+Vegetables, Asparagus      <a href="#Page_70">70</a>, <a href="#Page_85">85</a><br />
+<span style="margin-left: 5em;">Beans (See Heading <a href="#Beans">Beans</a>)</span><br />
+<span style="margin-left: 5em;">Beets (See Heading <a href="#Beets">Beets</a>)</span><br />
+<span style="margin-left: 5em;">Brussels Sprouts</span>      <a href="#Page_34">34</a><br />
+<span style="margin-left: 5em;">Cabbage (See under Heading <a href="#Cabbage">Cabbage</a>)</span><br />
+<span style="margin-left: 5em;">Carrots and Turnips in Cream Sauce</span>      <a href="#Page_72">72</a><br />
+<span style="margin-left: 5em;">Cauliflower (Cheese Sauce)</span>      <a href="#Page_95">95</a><br />
+<span style="margin-left: 5em;">Cauliflower &agrave; la B&eacute;chamel</span>      <a href="#Page_111">111</a><br />
+<span style="margin-left: 5em;">Celery, Creamed</span>   <a href="#Page_29">29</a>, <a href="#Page_151">151</a><br />
+<span style="margin-left: 5em;">Corn (See under Heading <a href="#Corn">Corn</a>)</span><br />
+<span style="margin-left: 5em;">Cucumber Baskets</span>      <a href="#Page_117">117</a><br />
+<span style="margin-left: 5em;">Dandelion Greens</span>      <a href="#Page_76">76</a><br />
+<span style="margin-left: 5em;">Egg Plant (See under Heading <a href="#Egg_Plant">Egg Plant</a>)</span><br />
+<span style="margin-left: 5em;">Endive</span>   <a href="#Page_34">34</a>, <a href="#Page_129">129</a><br />
+<span style="margin-left: 5em;">Garden Cress with Orange</span>      <a href="#Page_82">82</a><br />
+<span style="margin-left: 5em;">Lettuce with Cream Dressing</span>      <a href="#Page_85">85</a><br />
+<span style="margin-left: 5em;">Lettuce, Dressed, Head</span>   <a href="#Page_41">41</a>, <a href="#Page_111">111</a><br />
+<span style="margin-left: 5em;">Onions (See under Heading <a href="#Onion">Onions</a>)</span><br />
+<span style="margin-left: 5em;">Parsnips, Mashed</span>      <a href="#Page_45">45</a><br />
+<span style="margin-left: 5em;">Parsnips, Saut&eacute;d in Butter</span>      <a href="#Page_26">26</a><br />
+<span style="margin-left: 5em;">Peas (See Heading <a href="#Pea">Peas</a>)</span><br />
+<span style="margin-left: 5em;"><ins title="Transcriber's Note: original reads 'Picallilli'">Picalilli</ins></span>      <a href="#Page_143">143</a><br />
+<span style="margin-left: 5em;">Potatoes (See under Heading <a href="#Potato">Potatoes</a>)</span><br />
+<span style="margin-left: 5em;">Rice (See under Heading <a href="#Rice">Rice</a>)</span><br />
+<span style="margin-left: 5em;">Romaine with French Dressing</span>      <a href="#Page_140">140</a><br />
+<span style="margin-left: 5em;">Slaw (See <a href="#Cabbage">Cabbage</a>)</span><br />
+<span style="margin-left: 5em;">Soup</span>      <a href="#Page_137">137</a><br />
+<span style="margin-left: 5em;">Spinach (See <a href="#Spinach">Spinach</a>)</span><br />
+<span style="margin-left: 5em;">Squash (See <a href="#Squash">Squash</a>)</span><br />
+<span style="margin-left: 5em;">Succotash</span>      <a href="#Page_114">114</a><br />
+<span style="margin-left: 5em;">Swiss Chard, with Bacon</span>      <a href="#Page_88">88</a><br />
+<span style="margin-left: 5em;">Tomatoes (See under Heading <a href="#Tomato">Tomatoes</a>)</span><br />
+<span style="margin-left: 5em;">Turnips in Cream Sauce</span>      <a href="#Page_129">129</a><br />
+<br />
+Venison, Roast      <a href="#Page_150">150</a><br />
+<br />
+<br />
+Wafers, Anise Seed      <a href="#Page_27">27</a><br />
+<br />
+Waffles      <a href="#Page_182">182</a><br />
+<br />
+Watermelon with Sherry Sauce      <a href="#Page_100">100</a><br />
+<br />
+Wheat Muffins      <a href="#Page_181">181</a><br />
+<br />
+Whitefish, Planked      <a href="#Page_49">49</a><br />
+<br />
+<br />
+Yankee Plum Pudding      <a href="#Page_30">30</a><br />
+</div>
+
+<hr style="width: 65%;" />
+<div class='tnote'><h3>Transcriber's Notes:</h3>
+<p>Obvious punctuation errors repaired.</p>
+<p>Varied spacing and hyphenation retained. This includes "shortcake" and
+"short cake," "peppergrass" and "pepper grass," "grapefruit,"
+"grape-fruit" and "grape fruit," etc.</p>
+<p><a href="#Page_189">Page 189</a>, Index, "Mint Sauce" was moved from after "Measure, How to" to
+after "Meringue"</p>
+<p>The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text will <ins title="Transcriber's Note: original reads 'apprear'">appear</ins>.</p>
+
+
+</div>
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
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+</pre>
+
+</body>
+</html>
+
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+Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
+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: Fifty-Two Sunday Dinners
+       A Book of Recipes
+
+Author: Elizabeth O. Hiller
+
+Release Date: March 7, 2010 [EBook #31534]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK FIFTY-TWO SUNDAY DINNERS ***
+
+
+
+
+Produced by David Edwards, Emmy and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+Transcriber's Note: Please note that this book was published decades ago
+and nutritional opinion has changed in some ways. In particular, people
+are now generally advised not to eat raw eggs. Please use caution when
+following these recipes.
+
+
+[Illustration: Cover]
+
+
+
+
+          _Fifty-Two_
+          SUNDAY
+          DINNERS
+
+          _A Book
+          of Recipes_
+
+
+          Arranged on a unique plan, combining helpful
+          suggestions for appetizing, well-balanced menus,
+          with all the newest ideas and latest discoveries
+          in the preparation of tasty, wholesome cookery
+
+[Illustration]
+
+          _Written and Compiled by_
+
+          MRS. ELIZABETH O. HILLER
+
+          Founder and Principal of the Chicago Domestic
+          Science School, and a noted writer and
+          lecturer on culinary subjects
+
+
+          _Published by_
+
+          THE N. K. FAIRBANK COMPANY
+
+          CHICAGO      NEW YORK      ST. LOUIS
+          NEW ORLEANS      MONTREAL
+
+
+          Copyrighted 1913, by The N. K. Fairbank Company
+
+
+          _And the passage of years shall not dim in the least
+          The glory and joy of our Sabbath-day feast._
+                                              --_Eugene Field_
+
+
+          PRICE, $1.00
+
+
+
+
+INTRODUCTION
+
+
+TO the modern wide-awake, twentieth-century woman efficiency in
+household matters is quite as much a problem as efficiency in business
+is to the captains of industry.
+
+How to make pure food, better food and to economize on the cost of same
+is just now taxing the attention and ingenuity of domestic science
+teachers and food experts generally. The average housewife is intensely
+interested in the result of these findings, and must keep in touch with
+them to keep up with the times and run her home in an intelligent and
+economical as well as healthful routine.
+
+The eternal feminine question is, "What shall we have for dinner
+to-day?" It is not always the easiest thing in the world to think of a
+seasonable menu, nor to determine just the right combination that will
+furnish a meal appetizing and well-balanced in food values. Furthermore,
+both the expense and the amount of work entailed in preparation must be
+considered.
+
+This Cook Book is especially designed to meet just that pressing daily
+need of the housewife. It presents for her guidance a menu for every
+Sunday dinner in the year; it suggests dishes which are seasonable as
+well as practical; it tells in a simple, intelligent manner just how
+these dishes can be made in the most wholesome and economical form; and
+the recipes have all been especially made for this book and tested by
+that eminent expert, Mrs. Elizabeth O. Hiller.
+
+The title of "52 Sunday Dinners" has been given the book because Sunday
+dinners as a rule are a little more elaborate than the other dinners of
+the week, but from these menus may be gleaned helpful hints for daily
+use.
+
+While climatic conditions differ somewhat in various sections of the
+country, we have tried to approximate the general average, so that the
+suggestions might be as valuable to the housewife in New England as to
+the housewife in the West or South, or vice versa.
+
+Simplicity, economy and wholesomeness have been given preferred
+attention in the preparation of these recipes, many of which are here
+presented for the first time.
+
+In the interest of health and economy a number of the recipes suggest
+the use of Cottolene--a frying and shortening medium of unquestioned
+purity--in place of butter or lard. Cottolene is a vegetable shortening,
+pure in source and manufactured amid cleanly favorable surroundings. It
+is no new, untried experiment, having been used by domestic science
+experts and thousands of housewives for nearly twenty years; to them
+Cottolene for shortening and frying is "equal to butter at half the
+price, better and more healthful than lard--and more economical than
+either." We, therefore, offer no apologies for the small proportion of
+recipes specifying the use of Cottolene, and suggest that a trial will
+convince any housewife that Cottolene makes better food than either
+butter or lard, and is preferable from the standpoints of efficiency,
+economy and healthfulness.
+
+We commend this book to your critical inspection and test, believing you
+will find it convenient, helpful, unique and pointing the way to better
+and more economical living.
+
+          THE N. K. FAIRBANK COMPANY.
+
+
+
+
+For All Shortening and Frying Use COTTOLENE
+
+
+YEARS ago nothing but butter or lard were used for shortening and
+frying; to-day the visible supply of these two products is insufficient
+to supply the demand, taking into consideration the amount of butter
+required for table use. Furthermore, as the demand increased it outgrew
+the supply of butter and lard, with the result that prices were
+materially advanced; and, incidentally, the quality has been lowered.
+Naturally, under such conditions scores of substitutes have been offered
+as shortening and frying mediums--some meritorious, but mostly inferior.
+
+Cottolene is not offered the housewife as a cheap imitation of either
+butter or lard, but as a vegetable product which is superior to either
+for cooking purposes. Because it happens to be about half the price of
+butter, or less, is but an additional reason, from a purely economical
+standpoint, for its use. The main argument for the use of Cottolene is
+the purity of its ingredients and the wholesomeness of the food prepared
+with it.
+
+There isn't an ounce of hog fat in Cottolene, and from cottonfield to
+kitchen human hands never touch the product. It is pure and absolutely
+free from taint or contamination from source to consumer. Packed in our
+patent, air-tight tin pails, Cottolene reaches you as fresh as the day
+it was made. Lard and butter are sold in bulk, and do not have this
+protection.
+
+Cottolene is always uniform in quality, and because of its freedom from
+moisture it goes one-third farther than butter or lard, both of which
+contain about 20% of water. It is much more economical than lard; about
+50% more so than butter.
+
+Cottolene contains no salt, and is richer in shortening properties than
+either butter or lard. Two-thirds of a pound of Cottolene will give
+better results than a pound of either butter or lard.
+
+Because Cottolene is made from sweet and pure oils, refined by our own
+special process, it makes food more digestible. Its use insures light,
+flaky pie-crust; it makes deliciously crisp, tender doughnuts; for
+cake-making it creams up beautifully and gives results equal to the best
+cooking butter; muffins, fritters, shortcake and all other pastry are
+best when made with Cottolene; it makes food light and rich, but never
+greasy. Cottolene heats to a higher temperature than butter or lard, and
+cooks so quickly the fat has no chance to soak in.
+
+You can fry fish in Cottolene and use the remaining fat for frying
+potatoes or other food. The odor of fish will not be imparted to the
+other food fried in the fat. Cottolene is just as pure and healthful as
+olive oil, and is unqualifiedly recommended by leading physicians,
+domestic science authorities and culinary experts as wholesome,
+digestible and economical. The use of Cottolene in your frying and
+shortening will both save you money and give you better results.
+
+
+
+
+HOW TO USE COTTOLENE
+
+
+The General Care of Cottolene
+
+Exercise the same care and judgment with Cottolene as you would with
+butter, lard or olive oil; keep it in a moderately cool place when not
+in use, just as you would butter--so that its best qualities may be
+preserved.
+
+Moreover, just because you occasionally buy strong butter or rancid lard
+which your grocer has kept in too warm a place, you do not denounce all
+butter or lard and give up their use; neither would it be fair to
+condemn Cottolene simply because your grocer may not have kept it
+properly. No fat will keep sweet indefinitely without proper care.
+
+
+The Use of Cottolene for Shortening
+
+Of course, the recipes in this book indicate the exact amount of
+Cottolene to be used. In your other recipes, however, a general, _and
+important_, rule for the use of Cottolene is:
+
+=Use one-third less Cottolene than the amount of butter or lard given in
+your recipe.=
+
+For cake-baking, cream the Cottolene as you would butter, adding a
+little salt; _Cottolene contains no salt_. For other pastry handle
+exactly the same as directed for either butter or lard, using one-third
+less.
+
+
+The Use of Cottolene in Frying
+
+In _sauteing_, _browning_ or "_shallow frying_" (as it is sometimes
+called) use only enough Cottolene to grease the pan. The Cottolene
+should be put into the pan _while cold_ and, after the bottom of the pan
+is once covered with the melted Cottolene, more can be added as desired.
+Add more fat when you turn the food.
+
+Cottolene can be heated to a much higher temperature without burning
+than either butter or lard, but--unless allowed to heat gradually--the
+Cottolene may burn and throw out an odor, just as would any other
+cooking-fat.
+
+For _deep frying_, have Cottolene at least deep enough to cover, or
+float, the article being fried, heating slowly. For uncooked mixtures,
+such as doughnuts, fritters, etc., test with one-inch cubes of stale
+bread. The cubes of bread should brown a golden brown in one minute; or
+test with a bit of dough, which should rise at once to the top with some
+sputtering. Make this test always,--never trust your eye. The fat should
+be kept at an even temperature. For cooked mixtures, such as croquettes,
+fish balls, etc., the cube of bread should brown a golden brown in 40
+seconds.
+
+Uncooked fish and meat are better when covered with bread crumbs, to
+keep the crisp crust desired in frying food (see note on Egging and
+Crumbing under Culinary Hints, Page 12). The fat should be hot at first,
+that it may not penetrate; then reduce the heat, that the food may cook
+till done, without burning.
+
+Crumbed food is usually arranged in a croquette basket before placing it
+in the hot fat. This prevents the food from moving about, which
+sometimes causes the crust to loosen from the food, allowing it to
+absorb the fat.
+
+Never let the fat heat to smoking point, for then it is burning hot, and
+the food will burn on the outside while the inside remains raw and
+uncooked. Cook only three or four pieces at once, for more will chill
+the fat and prevent perfect frying.
+
+After the food has been cooked by this frying method it should be
+carefully removed at once from the fat and drained on brown paper.
+
+
+Care of Cottolene After Frying
+
+After the frying is done, the fat should be allowed to stand in a cool
+place to permit any sediment to settle. When cool, pour the fat
+carefully through a double fold of cheesecloth, or through a fine
+strainer. It is then ready for use.
+
+Cottolene does not retain the taste or odor from any article whatever
+that may be fried in it, and it may be used over and over again. You may
+from time to time, add fresh Cottolene to it as your quantity
+diminishes, but the frying qualities of the Cottolene are not affected
+by the shrinkage of the fat.
+
+
+
+
+What Noted Cooking Experts Think of Cottolene.
+
+
+THE high regard in which Cottolene is held by all those who have made a
+careful study of food preparation and food values is conclusively shown
+by the following testimonials received from famous authorities on
+Domestic Science:
+
+
+Mrs. Sarah Tyson Rorer
+
+Principal Philadelphia Cooking School and Culinary Editor "The Ladies'
+Home Journal."
+
+          "_I use Cottolene in every and all the ways that
+          one would use lard, also in the preparation of
+          sweet cakes. I consider it an important frying
+          medium and a much more healthful product than
+          lard._"
+
+       *       *       *       *       *
+
+Marion Harland
+
+Author of the famous "Marion Harland Cook Book."
+
+          "_Many years ago I discontinued the use of lard in
+          my kitchen and substituted for it--as an
+          experiment--Cottolene, then comparatively a new
+          product. Since my first trial of it I can truly
+          say that it has given complete satisfaction,
+          whether it is used alone, as 'shortening,' or in
+          combination with butter in pastry, biscuit, etc.,
+          or in frying. I honestly believe it to be the very
+          best thing of its kind ever offered to the
+          American housekeeper._"
+
+       *       *       *       *       *
+
+Mrs. Janet M. Hill
+
+Editor "Boston Cooking School Magazine."
+
+          "_For several years I have used Cottolene in my
+          own kitchen and find it very satisfactory. I am
+          glad to commend it._"
+
+       *       *       *       *       *
+
+Miss Jennie Underwood
+
+
+Superintendent The New York Cooking School.
+
+          "_We have used Cottolene for some time in our
+          classes here and are more than pleased with the
+          results, all agreeing that it is a very valuable
+          article. As a shortening agent in pastry, biscuit,
+          etc., it has proved all that you claim for it, and
+          as a frying agent it is entirely satisfactory._"
+
+       *       *       *       *       *
+
+Miss Mary Arline Zurhorst
+
+Principal National School Domestic Arts and Science, Washington, D. C.
+
+          "_Not only have we found Cottolene invaluable as a
+          frying agent, no matter how delicate the
+          composition of the article to be cooked, but also
+          as a substitute for the shortening in pastries and
+          sweets it has no equal._"
+
+       *       *       *       *       *
+
+These are but a few. Other well known authorities who have tested
+Cottolene and recommend its use are:
+
+          Mrs. F. A. Benson
+          Mrs. Emma P. Ewing
+          and Mrs. Christine Terhune Herrick
+
+
+
+
+Eminent Physicians Endorse the Wholesomeness of Cottolene
+
+
+NINE-TENTHS of all human ailments are due primarily to indigestion or
+are aggravated because of it. The chief cause of indigestion is food
+prepared with lard. The following are but brief extracts from letters
+received, showing the high esteem in which Cottolene is regarded as a
+cooking medium by physicians ranking among the highest in the
+profession.
+
+
+J. Hobart Egbert, A. M., M. D., Ph. D.
+
+From an article in the "Medical Summary," entitled, "Available Facts for
+Consumptives and Others with Wasting Diseases."
+
+          "_In cooking food, we would recommend the
+          preparation known as 'Cottolene,' a wholesome
+          combination of fresh beef suet and purest
+          cottonseed oil. This preparation is both
+          economical and convenient, free from adulteration
+          and impurities, and dietetic experiments
+          conclusively show that incorporated in food it
+          yields to the body available nourishment._"
+
+       *       *       *       *       *
+
+R. Ogden Doremus, M. D., LL. D.
+
+Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue
+Hospital Medical College, New York.
+
+          "_As a substitute for lard, which is its purpose,
+          Cottolene possesses all the desirable qualities of
+          lard without having the objectionable features
+          inherent in all products obtained from swine._"
+
+       *       *       *       *       *
+
+Dr. James Page Emery
+
+From an article in the "American Housekeeper" entitled "The Most
+Healthful of All Cooking Fats."
+
+          "_Cottolene, being essentially a vegetable
+          product, forms the most healthful and nutritious
+          cooking medium known to the food experts and
+          medical profession._"
+
+       *       *       *       *       *
+
+Wm. Jago, F. I. C., F. C. S.
+
+That eminent chemist, William Jago, than whom there is no higher
+authority on cooking fats, reports as follows from Brighton, England:
+
+          "_I find Cottolene to consist practically of 100
+          per cent pure fat, the following being the actual
+          results obtained by analysis: Percentage of Pure
+          Fat, 99.982. I found the 'shortening' effect of 12
+          ozs. of Cottolene practically equal to that of 1
+          lb. best butter. For hygienic reasons, Cottolene
+          may be used with safety as a perfectly harmless
+          and innocuous substitute for other fats employed
+          for dietetic purposes._"
+
+       *       *       *       *       *
+
+Other eminent physicians who have endorsed and recommended Cottolene
+are: =Henry Seffmann, M.D.=, Professor of Chemistry, Woman's Medical
+College of Pennsylvania, Philadelphia; =Prof. Jesse P. Battershall,
+Ph.S., F.C.S.=, Chemist U.S. Laboratory, New York; =Dr. Allen McLane
+Hamilton=, New York, N.Y.; =Dr. Edw. Smith=, Analyst New York State
+Board of Health.
+
+
+
+
+HOW TO MEASURE
+
+
+ONE cup, or one tablespoon, or one teaspoon, means a full measure--all
+it will hold of liquid, and even with the rim, or edge, of dry material.
+All measurements in this book are level unless otherwise stated, and
+_the quantities indicated are designed for a family of six persons_.
+
+Stir up all packed materials, like mustard in its box, and sift flour
+before measuring. Fill cup without shaking down, and dip spoon in
+material, taking up a heaped measure, then with a knife scrape off
+toward the tip till you have level measure. Pack butter or Cottolene in
+cup so there will be no air spaces. A scant cup means one-eighth less
+and a heaped cup about one-eighth more than a level cup.
+
+Divide a level spoon lengthwise for a half measure, and a half spoon
+crosswise for quarters or eighths. A pinch means about one-eighth, so
+does a saltspoon; less means a dash or a few grains.
+
+A rounded tablespoon means filled above the rim as much as the spoon
+hollow below, and equals two of level measure. It also equals one ounce
+in weight, and two rounded tablespoons if put together would heap a
+tablespoon about as high as would an egg, giving us the old-time measure
+of "butter size of an egg," or two ounces, or one-fourth the cup.
+
+Except in delicate cake, or where it is creamed with sugar, and in
+pastry--where it should be chilled to make a flaky crust, COTTOLENE or
+butter may be most quickly and economically measured after it is melted.
+Keep a small supply in a granite cup, and when needed, stand the cup in
+hot water, and when melted, pour the amount desired into the spoon or
+cup. For all kinds of breakfast cakes, it is especially helpful to
+measure it in this way.
+
+Soda, baking powder, spices, etc., are generally measured with a
+teaspoon, level measure, for this gives the proportional amount needed
+for the cup measure of other materials.
+
+
+STANDARD TABLE OF WEIGHTS AND MEASURES
+
+(All measurements are made level)
+
+
+Liquids
+
+          60 drops                                  = 1 teaspoon
+          3 teaspoons                               = 1 tablespoon
+          1 tablespoon                              = 1/2 ounce
+          4 tablespoons                             = 1/4 cup or 1/2 gill
+          2 gills                                   = 1 cup
+          2 cups                                    = 1 pint
+          2 cups milk or water                      = 1 pound
+
+
+Solids
+
+          2 tablespoons flour                       = 1 ounce
+          4 cups flour                              = 1 pound or 1 quart
+          2 solid level cups of butter or Cottolene = 1 pound
+          1/2 solid level cup butter                = 1/4 pound
+          2 tablespoons granulated sugar            = 1 ounce
+          2 cups granulated sugar                   = 1 pound
+          2-1/2 cups powdered sugar                 = 1 pound
+          2 solid cups chopped meat                 = 1 pound
+          2 tablespoons butter (solid and level)    = 1 ounce
+          4 tablespoons butter (solid and level)    = 1/4 cup
+          4 tablespoons coffee                      = 1 ounce
+          9 large eggs                              = 1 pound
+
+
+
+
+Time Tables for Cooking
+
+
+Baking Bread, Cakes and Puddings
+
+          Loaf bread                        40 to 60 m.
+          Rolls, Biscuit                    10 to 20 m.
+          Graham gems                             30 m.
+          Gingerbread                       20 to 30 m.
+          Sponge-cake                       45 to 60 m.
+          Plain cake                        30 to 40 m.
+          Fruit cake                         2 to 3 hrs.
+          Cookies                           10 to 15 m.
+          Bread pudding                           1 hr.
+          Rice and Tapioca                        1 hr.
+          Indian pudding                     2 to 3 hrs.
+          Plum pudding                       2 to 3 hrs.
+          Custards                          15 to 20 m.
+          Steamed brown-bread                    3 hrs.
+          Steamed puddings                   1 to 3 hrs.
+          Pie-crust                         about 30 m.
+          Potatoes                          30 to 45 m.
+          Baked beans                        6 to 8 hrs.
+          Braised meat                       3 to 4 hrs.
+          Scalloped dishes                  15 to 20 m.
+
+
+Baking Meats
+
+          Beef, sirloin, rare, per lb.            8 to 10 m.
+          Beef, sirloin, well done, per lb.      12 to 15 m.
+          Beef, rolled rib or rump, per lb.      12 to 15 m.
+          Beef, long or short fillet             20 to 30 m.
+          Mutton, rare, per lb.                        10 m.
+          Mutton, well done, per lb.                   15 m.
+          Lamb, well done, per lb.                     15 m.
+          Veal, well done, per lb.                     20 m.
+          Pork, well done, per lb.                     30 m.
+          Turkey, 10 lbs. wt.                           3 hrs.
+          Chickens, 3 to 4 lbs. wt.            1 to 1-1/2 hrs.
+          Goose, 8 lbs.                                 2 hrs.
+          Tame duck                              40 to 60 m.
+          Game duck                              30 to 40 m.
+          Grouse, Pigeons                              30 m.
+          Small birds                            15 to 20 m.
+          Venison, per lb.                             15 m.
+          Fish, 6 to 8 lbs.; long, thin fish            1 hr.
+          Fish, 4 to 6 lbs.; thick Halibut              1 hr.
+          Fish, small                            20 to 30 m.
+
+
+Freezing
+
+          Ice Cream                               30 m.
+
+
+Boiling
+
+          Coffee                               3 to  5 m.
+          Tea, steep without boiling                 5 m.
+          Cornmeal                                   3 hrs.
+          Hominy, fine                               1 hr.
+          Oatmeal, rolled                           30 m.
+          Oatmeal coarse, steamed                    3 hrs.
+          Rice, steamed                       45 to 60 m.
+          Rice, boiled                        15 to 20 m.
+          Wheat Granules                      20 to 30 m.
+          Eggs, soft boiled                    3 to  6 m.
+          Eggs, hard boiled                   15 to 20 m.
+          Fish, long, whole, per lb.           6 to 10 m.
+          Fish, cubical, per lb.                    15 m.
+          Clams, Oysters                       3 to  5 m.
+          Beef, corned and a la mode           3 to  5 hrs.
+          Soup stock                           3 to  6 hrs.
+          Veal, Mutton                         2 to  3 hrs.
+          Tongue                               3 to  4 hrs.
+          Potted pigeons                             2 hrs.
+          Ham                                        5 hrs.
+          Sweetbreads                         20 to 30 m.
+          Sweet corn                           5 to  8 m.
+          Asparagus, Tomatoes, Peas           15 to 20 m.
+          Macaroni, Potatoes, Spinach,
+            Squash, Celery, Cauliflower,
+            Greens                            20 to 30 m.
+          Cabbage, Beets, young               30 to 45 m.
+          Parsnips, Turnips                   30 to 45 m.
+          Carrots, Onions, Salsify            30 to 60 m.
+          Beans, String and Shelled            1 to  2 hrs.
+          Puddings, 1 quart, steamed                 3 hrs.
+          Puddings, small                            1 hr.
+
+
+Frying
+
+          Croquettes, Fish Balls                   1 m.
+          Doughnuts, Fritters                3 to  5 m.
+          Bacon, Small Fish, Potatoes        2 to  5 m.
+          Breaded Chops and Fish             5 to  8 m.
+
+
+Broiling
+
+          Steak, one inch thick                        4 m.
+          Steak, one and a half inch thick             6 m.
+          Small, thin fish                       5 to  8 m.
+          Thick fish                            12 to 15 m.
+          Chops broiled in paper                 8 to 10 m.
+          Chickens                                    20 m.
+          Liver, Tripe, Bacon                    3 to  8 m.
+
+
+
+
+HELPFUL CULINARY HINTS
+
+
+On Methods of Cooking
+
+Water _boiling_ slowly has the same temperature as when boiling rapidly,
+and will do just the same amount of work; there is, therefore, no object
+in wasting fuel to keep water boiling violently.
+
+_Stewing_ is the most economical method of cooking the cheaper and
+tougher cuts of meats, fowl, etc. This method consists in cooking the
+food a long time in sufficient water to cover it--at a temperature
+slightly below the boiling point.
+
+_Braising._ In this method of cooking, drippings or fat salt pork are
+melted or tried out in the kettle and a bed of mixed vegetables, fine
+herbs and seasoning placed therein. The article being cooked is placed
+on this bed of vegetables, moisture is added and the meat cooked until
+tender at a low temperature. The last half hour of cooking the cover is
+removed, so that the meat may brown richly.
+
+In _broiling_ and _grilling_, the object is first to sear the surface
+over as quickly as possible, to retain the rich juices, then turn
+constantly until the food is richly browned. _Pan-broiling_ is cooking
+the article in a greased, hissing-hot, cast-iron skillet, turning often
+and drawing off the fat as it dries out.
+
+_Sauteing_ is practically the same as pan-broiling, except that the fat
+is allowed to remain in the skillet. The article is cooked in a small
+amount of fat, browning the food on one side and then turning and
+browning on the other side.
+
+_Frying._ While this term is sometimes used in the sense of sauteing it
+usually consists of cooking by means of immersion in deep, hot fat. When
+frying meats or fish it is best to keep them in a warm room a short time
+before cooking, then wipe dry as possible. As soon as the food has
+finished frying, it should be carefully removed from the fat and drained
+on brown paper.
+
+
+Egging and Crumbing Food
+
+Use for this dry bread crumbs, grated and sifted, crackers rolled and
+sifted, or soft stale bread broken in pieces and gently rubbed through
+croquette basket; the eggs should be broken into a shallow plate and
+slightly beaten with a fork to mix the white thoroughly. Dilute the eggs
+in the proportion of two tablespoons cold milk or water to every egg.
+The crumbs should be dusted on the board; the food to be fried should be
+lightly crumbed all over, then dipped into egg so as to cover the
+article entirely, then rolled again in bread crumbs. Sometimes, as in
+cooking fish, flour is used for the first coating in place of the
+crumbs, the article being then dipped into the egg mixture, then with
+crumbs and then fried.
+
+
+Larding
+
+Consists of introducing small strips of fat, salt pork or bacon through
+uncooked meat. To lard, introduce one end of the lardoon (the small
+strip of fat) into a larding needle and with the pointed end take up a
+stitch one-half inch deep and one-half inch wide. Draw the needle
+through carefully so that the ends of the lardoon may project evenly
+over the surface of the meat. Oftentimes, however, thin slices of fat,
+salt pork or bacon are placed over the meat as a substitute for larding,
+although it does not give quite the same delicious flavor or look so
+attractive.
+
+
+Marinating
+
+Consists of adding a pickle, composed of vinegar and oil, to the
+ingredients of some combination used in salad making.
+
+
+Cleaning Cooking Utensils
+
+For washing dishes and cleaning pots and pans use a solution made by
+dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan
+full of water. If the cooking utensils have become charred or stained in
+cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub
+utensil thoroughly. After scouring, rinse the article well in hot water,
+and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for
+keeping the refrigerator clean and sweet.
+
+
+
+
+_January_
+
+          _Hail! hail! the New Year, ring the bells
+           Till music echoes o'er the dells,
+           Play merry tunes, sing merry songs,
+           For joy to this New Year belongs._
+                                      --_Raymond._
+
+[Illustration]
+
+EDITOR'S NOTE:
+
+_This menu--the first of the year--has been prepared rather more
+elaborately than the customary Sunday menus, with the thought that it
+might serve also as suggestion for a New Year's Dinner._
+
+[Sidenote: _January_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          MANGOES      SALTED NUTS      OLIVES
+
+          CONSOMME DUCHESS--IMPERIAL STICKS
+
+          CRAB MEAT IN TIMBALE CASES
+
+          "GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING
+
+          CHANTILLY APPLE SAUCE
+
+          ONIONS AU GRATIN
+
+          ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+          VANILLA ICE CREAM--CHOCOLATE SAUCE
+
+          COCOANUT CUBES--CHOCOLATE NUT CAKE
+
+          FRUIT      RAISINS      NUTS
+
+          ROQUEFORT CHEESE--WATER BISCUIT
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+          3 dozen oysters.
+          2 lemons cut in quarters.
+          Salt, pepper, Tobasco, horseradish and Tomato catsup.
+
+PROCESS: If possible, have the little Blue Points. Open, loosen, and
+leave them on the lower shell. Fill soup plates with shaved ice and
+arrange shell on ice having the small end of shells point toward center
+of the plate. Wash lemons, cut in quarters, remove seeds and serve
+one-quarter in center of each plate. Garnish with sprays of parsley
+arranged between the shells. Pass remaining ingredients on a small
+silver tray, or a cocktail dressing may be made and served in a small
+glass dish and passed to each guest.
+
+
+CONSOMME DUCHESS
+
+Consomme served with a meringue, prepared as follows: Beat the whites of
+eggs very stiff and drop by heaping tablespoonsful into milk heated to
+the scalding point in a shallow vessel (a dripping pan is the best),
+using care that milk does not scorch. Turn each spoonful, allowing it to
+cook, until it sets. Place one of these individual meringues on the top
+of each service of consomme, and sprinkle with finely chopped parsley.
+Serve with Imperial Sticks.
+
+
+IMPERIAL STICKS
+
+Cut stale bread in one-third inch slices, remove the crusts. Spread
+thinly with butter. Cut slices in one-third inch strips, put on a tin
+sheet and bake until a delicate brown in a hot oven. Pile "log cabin"
+fashion on a plate covered with a doily, or serve two sticks on plate by
+the side of cup in which soup is served.
+
+
+CRAB MEAT IN TIMBALE CASES
+
+          8 Timbale cases.
+          2 cups crab meat.
+          3 tablespoons butter.
+          3 tablespoons flour.
+          Yolks 2 eggs.
+          1 tablespoon onion finely chopped.
+          Salt, pepper, paprika.
+          Few grains each cayenne, mustard and nutmeg.
+          2 cups hot thin cream.
+
+PROCESS: Melt butter in a sauce pan, add onion and cook five minutes
+without browning, stirring constantly. Add flour and stir until well
+blended. Add hot cream gradually, continue stirring, add seasoning to
+taste. Remove from range and add egg yolks slightly beaten. Reheat crab
+meat in sauce (over hot water). Serve in Swedish Timbales.
+
+
+SWEDISH TIMBALES
+
+          1 cup flour.
+          1/2 teaspoon salt.
+          1 teaspoon sugar.
+          1 egg.
+          2/3 cup milk.
+          1 tablespoon olive oil.
+
+PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring
+constantly, add well beaten egg and olive oil. Mixture should be very
+smooth, strain and let stand over night. Heat a timbale iron in hot
+Cottolene, drain and dip iron into batter, (having batter in a small
+pitcher), place in hot Cottolene and fry until crisp and delicately
+browned. Remove from iron and invert on brown paper. These dainty cases
+are for all kinds of creamed mixtures. They are used instead of patty
+shells or croustades.
+
+
+ROAST GOOSE
+
+PREPARING THE GOOSE FOR THE OVEN
+
+Singe, and remove all pin feathers. Before drawing the bird give it a
+thorough scrubbing with a brush, in a warm Fairy soap solution. This is
+very necessary for it cleans off all dirt that becomes mixed with the
+oily secretions, and opens and cleanses the pores that the oil may be
+more readily extracted. Draw and remove everything that can be taken
+out, then rinse thoroughly and wipe inside and out, with a clean crash
+towel; sprinkle the inside lightly with salt, pepper, and powdered sage.
+(The latter may be omitted.)
+
+Stuff with the following mixture and truss as turkey.
+
+
+POTATO AND NUT STUFFING
+
+(FOR ROAST GOOSE OR DUCK)
+
+          4 cups hot mashed potatoes.
+          2-1/2 tablespoons finely chopped onion or chives.
+          1 cup English Walnut meats chopped moderately.
+          1/2 teaspoon paprika.
+          1-1/4 teaspoon salt.
+          1/2 cup cream.
+          2 tablespoons butter.
+          Yolks of 2 eggs.
+          1 teaspoon sweet herbs if the flavor is desired.
+
+PROCESS: Mix the ingredients in the order given and fill the body of the
+goose.
+
+
+ROASTING THE BIRD
+
+After trussing, place the goose on a rack in a dripping pan, sprinkle
+with salt, cover the breast with thin slices of fat salt pork, and place
+in the oven. Cook three-quarters of an hour, basting often with the fat
+in the pan. Then remove pan from oven and drain off all the fat. Remove
+the slices of pork and sprinkle again with salt and dredge with flour
+and return to oven. When the flour is delicately browned, add one cup of
+boiling water and baste often; add more water when necessary. Sprinkle
+lightly with salt and again dredge with flour. Cook until tender, from
+one and one-half to three hours, according to the age of the bird. If
+you have a very young goose it is infinitely better to steam or braise
+it until tender, then dredge it with salt and flour and brown it richly
+in the oven. Serve on a bed of cress, garnish with Baked Snow or
+Jonathan apples.
+
+
+CHANTILLY APPLE SAUCE (WITH HORSERADISH)
+
+Pare, core and cut in quarters, five medium-sized Greenings. Cook with
+very little water; when quite dry, rub through a fine puree strainer. To
+the pulp add one-half cup granulated sugar, five tablespoons grated
+horseradish, then fold in an equal quantity of whipped cream. Serve at
+once with roast goose, ducks or goslings.
+
+
+ONIONS AU GRATIN
+
+Cook one quart of uniform-sized, silver-skinned onions in boiling salted
+water. When quite tender, drain and turn into a baking dish; cover with
+Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
+crumbs and finish cooking. Brown crumbs delicately.
+
+
+ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+Select crisp, well-bleached heads of endive, separate the leaves,
+keeping the green leaves separate from the bleached; wash and dry.
+Dispose the leaves on individual plates of ample size. Arrange the green
+leaves first, then the bleached leaves until a nest has been formed;
+fill the centers with the hearts of celery cut in one-half inch pieces.
+Cut a slice from the stem end of crisp red and green peppers, remove the
+seeds and veins and cut in the thinnest shreds possible, using the
+shears. Strew these shreds over each portion and, just before serving,
+marinate each with French Dressing.
+
+
+VANILLA ICE CREAM
+
+          3/4 cup sugar.
+          1/3 cup water.
+          1 quart cream.
+          1-1/2 tablespoons vanilla.
+
+PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
+slightly and add to cream, add vanilla and freeze in the usual way. Pack
+in a brick-shape mold. Bury in salt and ice, let stand several hours.
+Remove from mold to serving platter and pour around each portion Hot
+Chocolate Sauce.
+
+
+HOT CHOCOLATE SAUCE
+
+Melt two squares chocolate in a sauce-pan, add one cup sugar, one
+tablespoon butter and two-thirds cup boiling water. Simmer fifteen
+minutes. Cool slightly and add three-fourths teaspoon vanilla.
+
+
+COCOANUT CUBES
+
+Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
+When cool cut in two-inch cubes and cover each cube with Boiled
+Frosting; sprinkle thickly with fresh grated cocoanut.
+
+
+CHOCOLATE NUT CAKE
+
+          1/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          2-1/3 cups flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          2 squares chocolate melted.
+          3/4 cup English walnut meats broken in pieces.
+          1/2 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
+constantly. Beat egg yolks thick and light, add gradually remaining cup
+of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
+baking powder and salt; add to first mixture alternately with milk. Add
+nut meats and vanilla, then cut and fold in the whites of eggs beaten
+stiff. Turn into a well-greased tube pan and bake forty-five minutes in
+a moderate oven. Cool and spread with boiled frosting.
+
+[Sidenote: _January_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH EGG BALLS
+
+          CELERY      OLIVES
+
+          BREADED SEA BASS--SAUCE TARTARE
+
+          NORWEGIAN POTATOES      STEWED TOMATOES
+
+          CABBAGE RELISH
+
+          LEMON PIE      CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME WITH EGG BALLS
+
+To six cups of hot Consomme add egg balls, serving three or four in each
+portion.
+
+
+EGG BALLS
+
+          1 hard cooked egg.
+          1/8 teaspoon salt.
+          Few grains pepper.
+          Few drops onion juice.
+          1 teaspoon thick cream.
+          1/4 teaspoon finely chopped parsley.
+
+PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
+seasonings, parsley and cream. Moisten with some of the yolk of a raw
+egg until of the consistency to handle. Shape with the hands in tiny
+balls and poach two minutes in boiling water or a little consomme.
+Remove with skimmer. Serve at once.
+
+
+BREADED SEA BASS
+
+Remove the skin from a sea bass, bone and cut fillets in pieces for
+serving. Rub over with the cut side of a lemon, sprinkle with salt,
+pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
+water) then in fine cracker crumbs; repeat. Place in croquette basket
+and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
+Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
+Sauce Tartare in a sauce boat.
+
+(For recipe for Sauce Tartare see page 84.)
+
+
+NORWEGIAN POTATOES
+
+Wash, scrub and pare six medium size potatoes. Cook in boiling salted
+water until tender. Drain, pass through ricer. Add six anchovies drained
+from the oil in bottle and cut in one-fourth inch pieces, one-half
+teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
+if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
+tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
+place on range and cook slowly three minutes, stirring constantly.
+Remove from range, spread mixture on plate to cool, then mold like small
+eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
+fry a golden brown in deep, hot Cottolene.
+
+
+STEWED TOMATOES
+
+To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
+Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
+one-fourth cup butter. Heat to boiling point and turn into hot serving
+dish.
+
+
+CABBAGE RELISH
+
+Chop crisp, white cabbage very fine (there should be two cups). Chop one
+green pepper and one medium-sized Bermuda onion the same. Mix well and
+season with one teaspoon salt, one-eighth teaspoon black pepper, one
+teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
+vinegar with two tablespoons cold water; add to relish. Chill and serve
+in crisp lettuce leaves.
+
+
+LEMON PIE
+
+          3/4 cup sugar.
+          1 cup boiling water.
+          2 tablespoons cornstarch.
+          2 tablespoons flour.
+          2 egg yolks slightly beaten.
+          4 tablespoons lemon juice.
+          Grated rind one lemon.
+          1 teaspoon butter.
+          Few grains salt.
+
+PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water
+gradually, stirring constantly. Cook over hot water until mixture
+thickens; continue stirring. Add lemon juice, rind, butter, and egg
+yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim
+of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.
+Bake in a moderate oven until crust is well browned. Remove from oven,
+cool slightly, spread with meringue, return to oven to bake and brown
+meringue.
+
+
+MERINGUE
+
+          Whites 2 eggs.
+          2 tablespoons powdered sugar.
+          1/4 teaspoon lemon or orange extract.
+
+PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful;
+continue beating. Add flavoring, drop by drop. Spread unevenly over pie
+and bake fifteen minutes in a slow oven; brown the last five minutes of
+baking.
+
+
+CAFE NOIR (AFTER-DINNER COFFEE)
+
+To prepare after-dinner coffee, use twice the quantity of coffee or half
+the quantity of water, given in recipe for Boiled Coffee (see Page 30).
+This coffee may be prepared in the Percolator, following the directions
+given in the foregoing. Milk or cream is not served with black coffee.
+Serve in hot after-dinner coffee cups, with or without cut loaf sugar.
+
+[Sidenote: _January_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          NOODLE SOUP
+
+          BOILED BEEF--HORSERADISH SAUCE
+
+          BAKED POTATOES
+
+          MACARONI WITH TOMATO SAUCE
+
+          CHIFFONADE SALAD
+
+          STEAMED COTTAGE PUDDING
+
+          BANANA SAUCE
+
+          COFFEE      TEA
+
+       *       *       *       *       *
+
+NOODLE SOUP
+
+          2 quarts Chicken Consomme.
+          1 teaspoon finely chopped parsley.
+          1 recipe noodles cut very fine (see below).
+
+PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).
+Drain fowl from stock, and strain. When cold, remove fat, and clear.
+Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley
+and serve very hot.
+
+
+NOODLES
+
+          1 egg.
+          1/2 teaspoon salt.
+          Flour.
+          Few grains nutmeg.
+
+PROCESS: Beat egg slightly, add seasonings, add flour enough to make a
+stiff dough. Knead on a floured board until smooth and elastic. Roll out
+on a sheet as thin as paper, cover and let stand for half an hour. Roll
+loosely and cut the desired width, either in threads or ribbons, unroll
+and scatter over board; let lay half an hour. Cook in boiling, salted
+water fifteen minutes, drain and add to soup. Noodles may be cooked in
+Consomme twenty minutes but the soup will not be as clear as when
+noodles are cooked previously.
+
+
+BOILED BEEF
+
+Have five pounds of beef, cut from the face of the rump. Wipe meat,
+sprinkle with salt, pepper, and dredge with flour. Brown richly in an
+iron skillet in some of its own fat tried out, turning often. Remove to
+kettle and cover with boiling water. Add one tablespoon salt, one-half
+teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
+sliced, and one-half onion sliced. Add two sprays each of parsley and
+thyme and one of marjoram. Cover and heat to boiling point. Skim when
+necessary. Reduce heat and simmer until meat is tender (four or five
+hours). Remove to serving platter. Strain stock and use for soup or
+sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)
+
+
+MACARONI WITH TOMATO SAUCE
+
+Cook one cup macaroni, broken in inch pieces, in boiling salted water
+twenty minutes. Drain, and pour over cold water to separate pieces. Mix
+with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
+Turn into a buttered baking dish, cover with buttered crumbs, bake
+twenty minutes in a hot oven.
+
+
+TOMATO SAUCE
+
+          1 half can tomatoes.
+          1/8 teaspoon soda.
+          1 teaspoon sugar.
+          6 peppercorns.
+          2 cloves.
+          Slice onion.
+          Bit of bay leaf.
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+
+PROCESS: Heat tomatoes to boiling point; add soda and the seven
+ingredients following. Cook twenty minutes. Rub through a puree
+strainer, add stock. Brown butter in a sauce-pan, add flour and continue
+browning, stirring constantly. Add hot tomato mixture slowly, mix well,
+and pour over Macaroni.
+
+
+CHIFFONADE SALAD
+
+Cut the hearts of celery in one-inch pieces, cut pieces in straws to
+fill one cup. Remove the pulp from grape fruit, leaving each
+half-section in its original shape. There should be one cup. Peel and
+chill four medium-sized tomatoes (Southern or hot-house at this season),
+cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
+arrange in nests on serving dish, and arrange other ingredients in
+separate mounds in the nests. Marinate with French Dressing, and garnish
+each with chopped parsley, green and red sweet peppers cut in
+thread-like strips, and sprays of pepper-grass or parsley. Pass
+Mayonnaise Dressing.
+
+
+STEAMED COTTAGE PUDDING
+
+          3 tablespoons Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+yolks of eggs beaten very light. Mix and sift flour, baking powder and
+salt, add to first mixture alternately with milk; cut and fold in the
+stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and
+steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana
+Sauce.
+
+
+BANANA SAUCE
+
+          1 cup water.
+          1/2 cup sugar.
+          Pulp 3 bananas.
+          3 tablespoons lemon juice.
+          2 eggs well beaten.
+          Few grains salt.
+          Few gratings lemon rind.
+
+PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub
+bananas through a sieve, add remaining ingredients and beat until well
+blended and light. Pour on hot syrup slowly, beating constantly. Serve
+hot. Pulp of peaches or apricots may be used in place of bananas.
+
+[Sidenote: _January_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CORN CHOWDER
+
+          CRISP SODA CRACKERS
+
+          OX JOINTS EN CASSEROLE
+
+          BOILED RICE      PARSNIPS SAUTED IN BUTTER
+
+          CHEESE AND PIMENTO SALAD
+
+          AMBROSIA      ANISE WAFERS
+
+          COFFEE
+
+       *       *       *       *       *
+
+CORN CHOWDER
+
+          2 cups cooked corn cut from cob, or
+          1 can of corn.
+          1 cup salt pork cubes.
+          1 cup potatoes cut in cubes.
+          1/2 onion sliced.
+          3 cups water.
+          2 cups scalded milk.
+          1 tablespoon butter.
+          1 tablespoon flour.
+          2/3 cup cracker crumbs.
+          Salt, Pepper.
+
+PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying
+pan; add onion, and cook until yellow. Pare and cut potatoes in one-half
+inch cubes, parboil five minutes. Add to onion, with corn and water;
+cover and cook twenty minutes or until potatoes are soft. Melt butter in
+a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on
+slowly, stirring constantly. Combine mixtures; add crumbs and
+seasonings. Serve for dinner in cups or in small "nappies."
+
+
+OX JOINTS EN CASSEROLE
+
+Separate ox-tails at joints, parboil five minutes; then rinse
+thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
+one-fourth cup butter in frying pan, add three slices onion and joints,
+saute until joints are well browned. Remove joints and onion; to fat add
+one-fourth cup flour, brown slightly, stirring constantly. Add slowly
+two cups of Brown Stock, or water and a large can of tomatoes. Add
+one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
+earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
+three to four hours. Add more moisture if necessary. Remove joints,
+strain liquor, return joints to liquor, add one cup each carrot and
+turnip cut in straws and parboiled in boiling, salted water ten minutes,
+and set in oven to complete cooking. Serve in Casserole or in a deep
+platter surrounded with a border of boiled rice.
+
+
+BOILED RICE
+
+Wash one cup of rice, drain and add slowly to three quarts boiling
+salted water so as not to stop water boiling. Boil rapidly until rice is
+tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
+water to separate kernels. Turn into double boiler, and cover with a
+crash towel; keep hot over hot water.
+
+
+PARSNIPS SAUTED IN BUTTER
+
+Wash parsnips, cover with boiling water, add salt to season. Cook until
+tender--thirty-five to fifty minutes. Drain and cover quickly with cold
+water; rub off skins with the hands. Cut in one-fourth inch slices,
+sprinkle with salt, pepper; dip in flour and saute a golden brown in hot
+butter. Brown on one side, then turn and brown on the other.
+
+
+CHEESE AND PIMENTO SALAD
+
+Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
+pimentos from liquor in can, and dry them on crash towel.) Add one
+tablespoon finely chopped chives or onion, one-half teaspoon finely
+chopped parsley, season with salt and cayenne. Moisten with thick cream,
+and pack solidly in prepared green pepper-cups. Set aside in a cold
+place for several hours. With a sharp knife cut in thin slices
+crosswise. Arrange two slices on crisp lettuce leaves; serve with French
+Dressing.
+
+
+AMBROSIA
+
+          6 sweet Florida oranges.
+          1 cocoanut grated.
+          4 plantains (red bananas).
+          1/3 cup fine table Sherry wine.
+          1/4 cup lemon juice.
+          Bar sugar.
+
+PROCESS: Peel the oranges, separate the sections, remove the tough
+membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
+glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew
+with cocoanut and a layer of thinly sliced banana. Repeat until all
+ingredients are used, having a thick layer of cocoanut on top. The fruit
+should be piled in cone shape. Chill and serve with dainty cakes,
+macaroons, Anise wafers, etc.
+
+
+ANISE SEED WAFERS
+
+          1/3 cup Cottolene.
+          1 cup granulated sugar.
+          3 eggs.
+          2 cups flour.
+          3 teaspoons anise seed.
+          1/4 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          Flour.
+
+PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a
+time, beating constantly. Beat whites of eggs stiff, add to first
+mixture alternately with flour mixed and sifted with anise seed, nutmeg
+and salt. Add just enough extra flour to dough to roll very thin. Shape
+with small, fluted cutter, and bake in a quick oven.
+
+[Sidenote: _January_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMME WITH RICE BALLS
+
+          BRAISED BEEF TONGUE--SAVORY SAUCE
+
+          BAKED POTATOES      BERMUDA ONIONS, BUTTER SAUCE
+
+          CREAMED CELERY
+
+          FLORIDA SALAD
+
+          YANKEE PLUM PUDDING--VANILLA SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+(For recipe see Page 14.) Serve small cress or cucumber sandwiches with
+this course.
+
+
+CONSOMME WITH RICE BALLS
+
+To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls.
+
+
+RICE BALLS
+
+          1 cup cold, cooked rice.
+          2 tablespoons flour.
+          1 teaspoon grated onion.
+          1 teaspoon finely chopped parsley.
+          1 egg slightly beaten.
+          Salt, pepper, cayenne.
+
+PROCESS: Warm rice slightly and rub through a sieve, add flour,
+seasonings, and bind together with egg. Measure mixture by the
+teaspoonful. Roll in small balls. Poach until firm on outside in boiling
+salted water. Remove with skimmer and drop into clear, hot soup.
+
+
+BRAISED BEEF TONGUE
+
+Order a fresh tongue. Wash and put tongue in a kettle, cover with
+boiling water; cook slowly two to three hours. Remove tongue from water,
+peel off skin, and trim off roots. Place in Dutch oven or deep earthen
+dish, and surround with one-half cup each carrot, turnip, celery and
+onion, cut in half-inch dice, one green pepper (seeds and veins removed)
+cut in shreds, and two sprays parsley. Pour over one quart of Brown
+Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in
+which tongue was cooked may be used for making sauce.) Cover closely and
+simmer slowly (do not allow sauce to boil) two hours or until tongue is
+tender. Serve on hot platter. Surround with sauce.
+
+
+BAKED POTATOES
+
+(For recipe see Page 140.)
+
+
+BERMUDA ONIONS WITH BUTTER SAUCE
+
+Peel the desired number of Bermuda onions. Cover with boiling water.
+Heat to boiling point, boil five minutes, drain; repeat. Then cover with
+boiling salted water, and cook until tender (from forty-five minutes to
+one hour). Drain well. Dot over with bits of butter, finely chopped
+parsley, and pepper. Serve hot.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces. Cook in boiling
+salted water until tender; drain. (There should be two cups.) Cut a
+slice from the stem end of one green or red pepper, remove the seeds and
+veins. Parboil pepper eight minutes; drain and chop half the pepper
+fine. Add to celery, and reheat in one cup of White Sauce.
+
+
+FLORIDA SALAD
+
+Remove the peel from six large Florida Navel oranges. Separate the
+sections, and peel off the membrane, keeping the pulp in its original
+shape. Cut each section crosswise once. Dispose the orange cubes equally
+in nests of lettuce-heart leaves. Arrange the halves of English walnuts
+over these and marinate with French Dressing, using lemon and orange
+juice, also some of the fine orange pulp, in place of vinegar. Sprinkle
+with paprika.
+
+
+YANKEE PLUM PUDDING
+
+          2/3 cup Cottolene.
+          1 cup N. O. molasses.
+          3 cups flour.
+          1-1/2 teaspoons soda.
+          1 teaspoon cinnamon.
+          1/2 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          1 cup sweet milk.
+          1 cup seeded shredded raisins.
+          1 cup English Walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices
+and salt; add alternately with milk, reserving enough flour to dredge
+raisins and nut meats; mix well and turn in buttered molds. Steam three
+hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see
+Page 136.)
+
+
+BOILED COFFEE
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          6 cups boiling water.
+          1 cup cold water.
+
+PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute
+with one-half cup cold water, add to coffee and mix thoroughly. Turn
+into coffeepot and add boiling water, stir well. Place on range; let
+boil five minutes. If not boiled sufficiently, coffee will not be clear;
+if boiled too long, the tannic acid will be extracted, causing serious
+gastric trouble. Stuff the spout of pot with soft paper to prevent the
+escape of aroma. Stir down, pour off one cup to clear the spout of
+grounds, return to pot. Add remaining half-cup cold water to complete
+the clearing process. Place pot on back of range for ten minutes, where
+coffee will not boil. Serve immediately. If coffee must be kept longer,
+drain from the grounds and keep just below boiling point.
+
+
+
+
+_February_
+
+          _Variety's the very spice of life,
+           That gives it all its flavor._
+                              --_Cowper._
+
+[Illustration]
+
+[Sidenote: _February_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          GRAPE-FRUIT COCKTAILS
+
+          TOMATO BOUILLON
+
+          LAKE TROUT BAKED IN PAPER BAG
+
+          SAUCE A L'ITALIENNE
+
+          FRENCH FRIED POTATOES      BRUSSELS SPROUTS
+
+          FRENCH ENDIVE--FRENCH DRESSING
+
+          EGGLESS RICE PUDDING--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+GRAPE-FRUIT COCKTAIL
+
+Select heavy grape-fruit (weight means more pulp than rind). Chill, cut
+in halves, and remove the sections of pulp, preserving the shape of
+sections if possible. Remove the skins from Malaga grapes, cut in halves
+lengthwise, remove seeds (there should be equal quantity of both
+grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit
+thoroughly, serve in tall stem glasses, add a little juice, sprinkle
+each with a tablespoon bar sugar, and just before serving pour over each
+portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.
+
+
+TOMATO BOUILLON
+
+To five cups of Standard Broth add one cup of thick tomato puree. Reheat
+and serve in bouillon cups.
+
+
+STANDARD BROTH
+
+(BEEF, VEAL, LAMB, CHICKEN OR GAME)
+
+          4 pounds meat.
+          1 pound marrow bone.
+          2-1/2 quarts cold water.
+          1/2 teaspoon peppercorns.
+          4 cloves.
+          1 spray marjoram.
+          2 sprays thyme.
+          2 sprays parsley.
+          1/2 bay leaf.
+          1/4 cup each diced carrot, onion, and celery.
+          1/2 tablespoon salt.
+
+PROCESS: Remove meat from bone and cut in inch cubes; brown richly one
+third of meat in some of the marrow taken from bone. Cover remainder of
+meat with cold water, let stand thirty minutes, then add browned meat
+and rinse the pan in which meat was browned with some of the water.
+Bring to boiling point and skim. Reduce heat and boil gently five hours;
+stock should be reduced to three pints. Add seasonings the last hour of
+cooking. Strain, cool, remove fat, and clear.
+
+
+LAKE TROUT BAKED IN PAPER BAG
+
+Clean a four-pound lake trout. Sprinkle inside with salt and pepper.
+Fill with stuffing (recipe next page); sew. Spread with soft butter,
+sprinkle with salt and pepper. Lay fish carefully in a well greased
+paper bag, add one-fourth cup white wine, one-half onion finely chopped,
+six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth
+cup water. Press air from bag, fold open end over three times, fold
+sides and corners close to fish, first moistening the bag on corners and
+edges; lay in a dripping-pan and place in a hot oven. When bag is
+browned evenly (not burned) reduce heat, and bake fish one hour. (Bag
+will brown in ten minutes.) Remove from bag to serving platter and pour
+contents of bag over fish. Serve with the following sauce:
+
+
+SAUCE A L'ITALIENNE
+
+          2-1/2 tablespoons butter.
+          2 tablespoons finely chopped onion.
+          2 tablespoons finely chopped carrot.
+          2 tablespoons finely chopped lean uncooked ham.
+          1/2 teaspoon peppercorns.
+          3 cloves.
+          2 sprays marjoram.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+          1-1/4 cups white wine.
+          1 clove garlic.
+          2 teaspoons finely chopped parsley.
+
+PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham,
+peppercorns, cloves and marjoram, and cook five minutes. Add flour and
+stir until flour is well browned; add gradually stock and wine, strain,
+add garlic and simmer five minutes. Remove garlic and pour around Baked
+Lake Trout. Sprinkle with parsley.
+
+
+STUFFING FOR FISH
+
+          1 cup cracker crumbs.
+          2 teaspoons finely chopped parsley.
+          1 tablespoon finely chopped pickles.
+          1 teaspoon salt.
+          1 teaspoon grated onion.
+          3 tablespoons butter.
+          1/4 to 1/2 cup boiling water.
+
+PROCESS: Melt butter in hot water; add remaining ingredients in the
+order given. Mix lightly with a fork.
+
+
+BRUSSELS SPROUTS
+
+Look over, remove wilted leaves from sprouts, cover with cold water, let
+soak one-half hour. Cook in boiling salted water until tender when
+pierced with a wooden skewer. Drain thoroughly, serve with melted
+butter, salt (if needed), and pepper, or reheat in thin Cream Sauce,
+allowing one cup Sauce for each pint of sprouts.
+
+
+FRENCH ENDIVE
+
+Remove the imperfect outer stalks from the desired number of heads of
+French Endive. If heads are large, cut them in halves lengthwise; if
+small, separate the stalks. Wash, drain and chill. Serve with French
+Dressing (see Page 83).
+
+
+EGGLESS RICE PUDDING
+
+          4 cups milk.
+          2/3 cup rice.
+          1/3 cup molasses.
+          1/2 teaspoon cinnamon.
+          1 tablespoon butter.
+          1/2 cup seeded raisins.
+          Salt.
+
+PROCESS: Wash rice; mix ingredients in the order given and pour into a
+buttered baking dish; bake three hours in a slow oven, stirring three
+times during first hour of cooking to prevent rice from settling. When
+stirring the last time, add butter. Serve with Hard Sauce. (For recipe
+see Page 161.)
+
+[Sidenote: _February_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
+
+          BREAST OF LAMB STUFFED AND ROASTED
+
+          CURRANT JELLY SAUCE
+
+          SWEET POTATOES, SOUTHERN STYLE
+
+          BUTTERED STRING BEANS
+
+          CABBAGE SALAD
+
+          APPLE CAKE WITH LEMON SAUCE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
+
+          2 quarts Chicken Consomme.
+          1/2 cup cooked macaroni.
+          1 tablespoon pimentos.
+
+PROCESS: Cook macaroni in boiling salted water until tender. Drain and
+pour over one cup cold water. With a sharp knife cut in thin rings.
+Drain pimentos from the liquor in can, dry on a crash towel. Cut in
+strips, then cut strips in small diamonds. Add both to Consomme, heat to
+boiling point and serve in cups.
+
+
+BREAST OF LAMB STUFFED AND ROASTED
+
+Peel off the outer skin from a breast of lamb, remove bones, stuff, (see
+Page 36), shape in a compact roll and sew. Spread with salt pork fat,
+sprinkle with salt, pepper and dredge with flour. Sear the surface over
+quickly in hot salt pork fat, then place in the oven. Let cook one hour
+and a half, basting often with fat in pan. Serve with French Fried Sweet
+Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh
+mint.
+
+
+CURRANT JELLY SAUCE
+
+To Brown Sauce (for recipe see Page 82) add one-half cup black or red
+currant jelly whipped with a fork, one teaspoon lemon juice and a few
+gratings of onion. Heat to boiling point, boil three minutes and serve
+in sauce boat. Onion may be omitted.
+
+
+STUFFING FOR LAMB
+
+          2 cups soft bread crumbs.
+          1/4 cup butter.
+          1/4 cup hot water.
+          1 tablespoon poultry seasoning.
+          1 tablespoon finely chopped onion.
+          1/2 tablespoon finely chopped parsley.
+          Salt, Pepper.
+
+PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly
+with a fork. Add remaining ingredients in the order given. If desired
+moister, increase the quantity of hot water.
+
+
+SWEET POTATOES, SOUTHERN STYLE
+
+Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
+inch thick. Arrange in layers in a well-greased quart baking dish. Cover
+each layer generously with brown sugar and dots of butter, a sprinkle of
+salt and pepper. Continue until dish is full. Add one cup hot water and
+bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
+
+
+BUTTERED STRING BEANS
+
+Remove the strings and cut beans diagonally in one-half inch pieces.
+Wash and cook in boiling water from one to three hours, adding salt the
+last half hour of cooking. Drain and reheat in White Sauce or dress with
+melted butter, pepper and more salt if needed. If canned beans are used
+(and they would be in some localities at this season of the year) turn
+them from the can into sauce-pan and reheat them in their own liquor.
+Drain and dress them with melted butter, salt, and pepper.
+
+
+CABBAGE SALAD
+
+Use only the center of a firm head of white cabbage. Shred it very fine
+and cover with ice water until crisp. Drain thoroughly and mix with one
+medium-sized, thinly sliced Spanish onion. Mix with either French or
+Cream Salad Dressing (for recipe see Page 105).
+
+
+APPLE CAKE WITH LEMON SAUCE
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon soda.
+          1 teaspoon cream of tartar.
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          7/8 cup milk.
+          4 tart, fine flavored apples.
+          3 tablespoons granulated sugar.
+          1/4 teaspoon cinnamon.
+
+PROCESS: Mix and sift the dry ingredients in the order given; rub in
+Cottolene with tips of fingers; add beaten egg to milk and add slowly to
+first mixture stirring constantly, then beat until dough is smooth.
+Spread dough evenly in a shallow, square layer cake pan to the depth of
+one inch. Core, pare and cut apples in eighths, lay them in parallel
+rows on top of dough, pressing the sharp edge into the dough half the
+depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven
+twenty-five to thirty minutes. Serve hot with butter as a luncheon dish,
+or as a dessert for dinner with Lemon Sauce.
+
+
+LEMON SAUCE
+
+          2 teaspoons arrowroot.
+          1 cup sugar.
+          2 cups boiling water.
+          Grated rind and juice of 1 lemon.
+          1 tablespoon butter.
+          Few grains salt.
+
+PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly,
+stirring constantly. Cook over hot water twenty minutes, stirring
+constantly the first five minutes, afterwards occasionally. Remove from
+range. Add lemon juice, rind, and butter in small bits. Beat well and
+serve hot.
+
+[Sidenote: _February_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          ROAST SHOULDER OF PORK
+
+          SPICED APPLE SAUCE
+
+          ERIN POTATOES      BOILED WHITE BEANS
+
+          CELERY SALAD
+
+          SQUASH PIE      NEUFCHATEL CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+          1 bunch leeks or 2 cups onion.
+          1 head celery.
+          5 tablespoons butter.
+          1 quart milk.
+          3 cups potato cubes.
+          2 tablespoons flour.
+          1/2 tablespoon finely chopped parsley.
+          Salt, pepper.
+
+PROCESS: Cut leeks and celery in thin slices crosswise and saute in two
+tablespoons butter eight minutes (without browning), stirring
+constantly. Turn milk into double boiler, add leeks and celery; cover
+and cook until vegetables are tender (about forty-five minutes). Parboil
+potato cubes in boiling salted water ten minutes. Melt remaining butter
+in a sauce-pan, add flour, stir to a smooth paste, remove from range and
+pour on slowly some of the milk until mixture is of the consistency to
+pour. Combine mixtures, add seasonings, and cook in double boiler until
+potatoes are tender. Turn into hot soup tureen and sprinkle with
+parsley.
+
+
+ROAST SHOULDER OF PORK
+
+Have meat cut from "little pig." Wipe and follow directions for roasting
+Loin of Pork. (See Page 173.)
+
+
+SPICED APPLE SAUCE
+
+Wipe, pare and core six or eight tart apples. Place them in sauce-pan,
+add just enough water to prevent burning; add three or four cloves and
+half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return
+to sauce-pan, add three-fourths cup sugar and cook five minutes,
+stirring constantly. Cool and serve.
+
+
+ERIN POTATOES
+
+Remove seeds and veins and parboil one mild green pepper eight minutes.
+Chop fine, add to Mashed Potatoes.
+
+
+BOILED WHITE BEANS
+
+Pick over and wash two cups white beans; cover with two quarts cold
+water and let soak overnight; drain and place them in a stew-pan, cover
+with two quarts cold water, add one small carrot cut in quarters, one
+medium-sized onion cut in half, two sprays parsley and one-quarter pound
+of lean salt pork, one-half tablespoon salt; cover and cook slowly until
+beans are tender (about two hours). Remove vegetables, drain beans. Chop
+the pork and mix with beans.
+
+
+CELERY SALAD
+
+Scrape and wash the tender hearts of crisp celery, cut in one-inch
+pieces; cut pieces in straws lengthwise; there should be two cups. Add
+one cup blanched and shredded almonds, mix well and marinate with French
+Dressing and let stand one hour. Drain and arrange in nests of heart
+lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced
+(using the heart rings). Mask with Mayonnaise or with Boiled Salad
+Dressing.
+
+
+SQUASH PIE (ECONOMICAL)
+
+Bake the half of a Hubbard squash, scoop out the pulp, rub through a
+strainer. (There should be one and one-half cups.) Add one cup hot milk,
+one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger,
+one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
+pan with Plain Paste, put an extra rim of pastry around edge of pie,
+flute rim and turn in mixture. Bake thirty minutes in a moderately hot
+oven.
+
+[Sidenote: _February_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          ROAST GUINEA FOWL--GIBLET SAUCE
+
+          RHUBARB SAUCE
+
+          POTATO SOUFFLES--EGG-PLANT WITH FINE HERBS
+
+          DRESSED HEAD LETTUCE
+
+          ORANGE ICE--CHOCOLATE JUMBLES
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+          1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
+          2 slices onion.
+          2 sprays parsley.
+          Bit of bay leaf.
+          4 cloves.
+          1/2 teaspoon peppercorns.
+          Few gratings nutmeg.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          Salt, pepper, cayenne.
+
+PROCESS: Cook the first six ingredients together twenty minutes. Rub
+through a puree strainer, keep hot. Melt butter in a sauce-pan, add
+flour and stir to a smooth paste, let cook one minute; dilute with
+tomato mixture to the consistency to pour. Combine mixtures and season
+with salt, a few grains cayenne and a grating of nutmeg. Reheat and
+serve with crisp, toasted Saratoga Wafers.
+
+
+ROAST GUINEA FOWL
+
+Clean, singe, draw and truss in the same way as for roasting chicken.
+Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of
+fat salt pork over the breast, wings and legs. Place in a covered
+roasting pan, pour in one-half cup water, set in oven and roast from
+forty-five minutes to one hour (continue cooking if liked well done),
+turning so as to brown evenly. (When the roasting pan is used there need
+be no basting.) If roasted in an open dripping-pan, baste every ten to
+fifteen minutes. The flesh of this bird is dry and is therefore best
+cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
+(See Page 154.)
+
+
+RHUBARB SAUCE
+
+The young, tender stalks of rhubarb need only be washed, tops and root
+cut off, then cut in one-inch pieces (without peeling). Put in a
+sauce-pan, add just enough water to prevent burning. Cook slowly until
+soft. Add sugar to sweeten to taste, cook five minutes, cool and turn
+into serving dish.
+
+
+POTATO SOUFFLES
+
+Select six medium-sized, rather flat potatoes. Wash, pare and trim them
+square, then cut lengthwise in slices one-eighth of an inch thick (no
+thicker). Wash and dry them on a towel. Drop a few at a time into hot
+Cottolene (not smoking hot), fry them four minutes, turning them
+occasionally. Remove with skimmer to a croquette basket, let stand five
+minutes while the fat is heating. When hot enough to brown an inch cube
+of bread in forty seconds, place the basket containing potatoes into
+fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
+process until all potatoes are used. Sprinkle with salt and dispose
+around roasted Guinea Fowl.
+
+
+EGG-PLANT SAUTE (WITH FINE HERBS)
+
+Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with
+salt and pile in a colander. Cover with a plate and weights to press out
+the acrid juice; let stand two hours, sprinkle with pepper, dredge with
+flour, and saute in hot butter until crisp and a golden brown. Mix
+together one-half teaspoon each finely chopped parsley and chives,
+one-fourth teaspoon very finely chopped chervil and sprinkle lightly
+over egg-plant as soon as crisp. Arrange on hot serving dish and serve
+at once.
+
+
+DRESSED HEAD LETTUCE
+
+Remove the outer green leaves from two medium-sized heads of crisp head
+lettuce. Wash carefully, without separating the leaves; drain dry in a
+wire basket or on towels. Cut heads in halves lengthwise and arrange in
+salad bowl. Set aside in a cool place, and, just before serving, pour
+over French Dressing. Serve at once.
+
+
+ORANGE ICE
+
+          4 cups water.
+          2-1/2 cups sugar.
+          2 cups orange juice.
+          1/2 cup lemon juice.
+          Rind of two oranges.
+
+PROCESS: Pare the rind as thinly as possible from two oranges; add to
+water and sugar, and cook twenty minutes. Remove rind, add fruit juice,
+strain, cool and freeze. Serve in stem glasses.
+
+
+CHOCOLATE JUMBLES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 squares chocolate grated.
+          1 tablespoon milk or water.
+          2 eggs beaten thick and light.
+          2 teaspoons baking powder.
+          2 cups flour.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+chocolate, milk and eggs. Mix and sift flour, baking powder and salt;
+add to first mixture. Add more flour if necessary. Dough should be soft.
+Toss on a floured board, roll out to one-half inch thickness, shape with
+a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve
+minutes in a hot oven.
+
+
+
+
+_March_
+
+
+          _What and how great the virtue and the art
+           To live on little with a cheerful heart._
+                                            --_Pope._
+
+[Illustration]
+
+[Sidenote: _March_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SPRING SOUP--CRUSTS
+
+          BREAST OF VEAL ROASTED--BROWN SAUCE
+
+          SPANISH RICE      MASHED PARSNIPS
+
+          PINEAPPLE FRITTERS
+
+          RED CABBAGE, CELERY AND ONION SALAD
+
+          STEAMED CURRANT PUDDING
+
+          DRIED APRICOT AND HARD SAUCE
+
+          SMALL CUPS COFFEE
+
+       *       *       *       *       *
+
+SPRING SOUP
+
+          3 bunches chopped watercress.
+          1 bunch young onions.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup thin cream.
+          Yolk 1 egg slightly beaten.
+          Salt, pepper.
+          Parsley finely chopped.
+
+PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin
+slices. Cook watercress and onions in butter five minutes (without
+browning), add flour and salt, stir until smooth, then pour milk on
+gradually, stirring constantly. Cook over hot water twenty minutes. Add
+beef extract, stir until dissolved; season with Worcestershire sauce and
+a few grains cayenne. Strain into hot soup tureen, add whipped cream and
+sprinkle with finely chopped parsley.
+
+
+CRUSTS
+
+Cut stale sandwich bread lengthwise in one-inch thick slices and remove
+crusts. Cut slices in bars one inch wide and six inches long. Bake in a
+hot oven until delicately browned. Turn them so that crusts may brown
+evenly on all sides. Serve hot and crisp.
+
+
+BREAST OF VEAL ROASTED
+
+Six pounds of veal cut from the breast. Wipe, and skewer meat into
+shape, sprinkle with salt, pepper, dredge with flour and cover top with
+thin slices of fat salt pork. Lay in a dripping pan and strew cubes of
+pork around meat. Place in a very hot oven for the first half hour,
+basting every ten minutes with fat in pan, then reduce heat and cook
+meat slowly until tender, allowing twenty minutes to pound; continue
+basting. The last half hour of cooking remove salt pork, dredge meat
+again with flour, and brown richly. Remove meat to hot serving platter,
+surround with Spanish Rice and prepare a Brown Sauce from some of the
+fat in pan. (See Page 82 for Brown Sauce.)
+
+
+SPANISH RICE
+
+Cover one cup of rice with cold water; heat to boiling point and boil
+two minutes. Drain in a strainer, rinse well with cold water and drain
+again. Cut four slices of bacon in shreds, crosswise, and cook until
+crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper
+in shreds and cook in bacon fat until soft, then add pepper and bacon
+fat to rice. Cover with three cups of well-seasoned chicken broth,
+season well with salt, cover and let cook until rice has absorbed broth
+and is tender, then add one cup of thick tomato puree and two-thirds cup
+of grated cheese. Mix well with a fork and let heat through over boiling
+water. Serve with roast veal or breaded veal cutlets.
+
+
+MASHED PARSNIPS
+
+Wash and cook in boiling water, drain and plunge into cold water, when
+the skins may be easily rubbed off. Mash and rub through a sieve. Season
+with salt, pepper, butter and moisten with a little cream or milk.
+Reheat over hot water and serve.
+
+
+PINEAPPLE FRITTERS
+
+Drain sliced pineapple from the liquor in the can. Dry on a crash towel.
+Dip in batter and fry a golden brown in deep hot Cottolene. Drain on
+brown paper, sprinkle with powdered sugar and serve with some of the
+liquor from which it was drained. This may be slightly thickened with
+arrowroot, allowing one teaspoon arrowroot to each cup of liquor.
+
+BATTER FOR FRITTERS
+
+          1 cup bread flour.
+          1 tablespoon sugar.
+          1/4 teaspoon salt.
+          2/3 cup milk.
+          1/2 teaspoon melted Cottolene.
+          White one egg beaten stiff.
+
+PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly
+until batter is smooth; add Cottolene and white of egg. Batter must be
+smooth as cream.
+
+
+RED CABBAGE, CELERY AND ONION SALAD
+
+Select a small, solid head of red cabbage; remove the wilted leaves. Cut
+in quarters and cut out the tough stalk and the coarse ribs of the
+leaves. Cover with cold water and let soak until cabbage is crisp;
+drain, then shave in thin shreds, and mix with the hearts of two or
+three heads (according to their size) of crisp celery, cut in small
+pieces crosswise. Add one medium-sized Spanish onion, finely chopped,
+and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or
+in nests of cress.
+
+
+STEAM CURRANT PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          2-1/2 cups flour.
+          3-1/2 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 egg well beaten.
+          1 cup milk.
+          1/2 cup currants.
+
+PROCESS: Mix and sift the dry ingredients (reserving two tablespoons
+flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons
+flour over cleaned currants, add to first mixture; add milk gradually,
+beat well and turn into a buttered mold; cover and steam two hours.
+Serve with Dried Apricot and Hard Sauce.
+
+
+DRIED APRICOT SAUCE
+
+Wash and pick over dried apricots, soak over night in cold water to
+cover. Cook until soft and quite dry, in the water in which they were
+soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a
+spoonful on each portion of pudding, place a small star of Hard Sauce in
+center and serve.
+
+[Sidenote: _March_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN STEW WITH DUMPLINGS
+
+          ONIONS IN CREAM      STEWED CORN
+
+          WATERCRESS AND EGG SALAD
+
+          RHUBARB PIE      CREAM CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+STEWED CHICKEN
+
+Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover
+with boiling water. Add one small onion sliced, two stalks celery cut in
+pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and
+cook slowly until tender. Add one tablespoon salt the last hour of
+cooking. Remove chicken, strain liquor and remove some of the fat if
+necessary. Thicken the stock with two-thirds cup of flour diluted with
+sufficient cold water to pour readily. Return chicken to "gravy," heat
+to boiling point. Drop dumplings on top of chicken, cover stew-pan with
+a towel, replace the cover and steam dumplings twelve minutes. Arrange
+chicken on hot serving platter, surround with dumplings, sprinkle
+lightly with finely chopped parsley.
+
+
+DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon Cottolene.
+          3/4 cup milk.
+
+PROCESS: Sift together twice, flour, baking powder and salt, rub in
+Cottolene with tips of fingers. Add milk gradually, mixing it in with a
+knife. Drop from tip of spoon on top of meat, an inch apart; cover
+closely and steam twelve minutes.
+
+
+ONIONS WITH CREAM
+
+Select silver-skin onions of a uniform size; peel and cover with boiling
+water, bring to boiling point, drain and repeat. Then cover with boiling
+water, season with salt and cook until onions are tender (from
+forty-five to sixty minutes). Drain and add one-half cup hot cream (to
+eight onions). Sprinkle with black pepper and serve.
+
+
+STEWED DRIED CORN
+
+Soak two cups dried sweet corn overnight, in cold water to cover. In the
+morning place on range and simmer slowly until corn is tender and water
+is absorbed, add more water if necessary. Add one-fourth cup butter, two
+teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be
+careful that corn does not scorch.
+
+
+WATERCRESS AND EGG SALAD
+
+Wash thoroughly, trim off roots, drain, and chill watercress. Arrange
+nests of the cress on individual salad plates. Cut four hard-cooked eggs
+in halves crosswise, in such a manner that tops of whites will be
+notched. Remove yolks, rub through a sieve, season with salt, pepper and
+moisten with Boiled Salad Dressing to the consistency to handle. Shape
+in balls the original size, dip in finely chopped parsley and replace in
+whites. Dispose one "cup" in each nest, and just before serving marinate
+with French Dressing.
+
+
+RHUBARB PIE
+
+          2 cups rhubarb.
+          3/4 cup sugar.
+          1 egg slightly beaten.
+          2 tablespoons flour.
+          Few grains salt.
+          Few grains nutmeg.
+
+PROCESS: If rhubarb is young and tender it need not be peeled. Cut the
+stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt
+and nutmeg. Add to rhubarb, toss together until ingredients are well
+mixed. Turn into a pie pan lined with paste, heap rhubarb well in
+center, cover with a top crust and bake thirty-five minutes in a hot
+oven. (When rhubarb is older it may be scalded before using.)
+
+[Sidenote: _March_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS IN GRAPE FRUIT
+
+          PLANKED WHITEFISH
+
+          MASHED POTATOES      FRICASSEED TOMATOES
+
+          BUTTERED BEETS
+
+          ALABAMA SALAD
+
+          RAISIN PIE      EDAM CHEESE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+OYSTER COCKTAIL IN GRAPE FRUIT
+
+Prepare the grape fruit in the usual way. Chill; just before serving
+place five Blue Point oysters in the cavity made by removing the tough
+portions in each half grape fruit. Season with lemon juice, salt,
+paprika and one or two drops of Tobasco sauce. Serve on beds of shaved
+ice. Garnish with foliage.
+
+
+PLANKED WHITEFISH
+
+Clean and split a three-pound whitefish. Lay, skin side down, on a hot,
+well-greased oak plank (one and one-half inches thick and two or more
+inches longer and wider than the fish). Brush fish over with soft butter
+and sprinkle with salt and pepper. Surround fish with a border of coarse
+salt to prevent plank from burning. Bake twenty-five minutes in a hot
+oven, or place plank on broiler and broil twenty minutes under the gas
+flame. Remove to table covered with a sheet of brown paper, scrape off
+salt, wipe the edges of plank with a piece of cheese cloth wrung from
+hot water; spread fish with Maitre d'Hotel Butter; surround with a
+border made of hot mashed potato, passing it through pastry bag and rose
+tube. Garnish with sprays of parsley and sliced lemon. Serve
+immediately.
+
+
+FRICASSEED TOMATOES
+
+Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle
+with salt, pepper and a grating of onion; dredge with flour and saute in
+melted butter; brown first on cut side, then turn and finish cooking on
+the other. When soft, but not broken, pour over thin cream to almost
+cover. Let simmer until cream is slightly thickened. Remove to hot
+serving dish and pour cream around.
+
+
+ALABAMA SALAD
+
+Cut the hearts of celery in one-fourth inch pieces, there should be two
+cups. Add one cup of Alabama pecan nut meats broken in quarters and one
+cup white cabbage cut in very fine shreds. Moisten with Cream Dressing.
+Serve on a bed of cress.
+
+CREAM DRESSING
+
+          3 hard cooked egg yolks.
+          1 teaspoon salt.
+          Few grains cayenne.
+          1 teaspoon mustard.
+          2 tablespoons vinegar.
+          Few drops onion juice or
+          1 teaspoon finely chopped chives.
+          1-1/2 cups thick cream.
+
+PROCESS: Mash and rub the egg yolks through a sieve, add seasonings
+(except cayenne), then vinegar and chives. Whip cream until stiff, and
+add a little at a time to first mixture, beating constantly. When all is
+used, sprinkle in a few grains cayenne or paprika.
+
+
+RAISIN PIE
+
+          1-1/2 cups seeded raisins cut in halves.
+          1/2 cup sugar.
+          2 tablespoons flour.
+          2 tablespoons butter.
+          Juice and grated rind 1 lemon.
+          1 cup water in which raisins were cooked.
+          Few grains salt.
+
+_Process_: Cook raisins in boiling water to cover, until tender, drain,
+and mix with sugar, grated rind, flour and salt. Cool slightly. Turn
+into pie-pan lined with Plain Paste, dot over with butter and pour over
+water. Cover with top crust made of Rich Paste and bake thirty minutes
+in a moderate oven.
+
+
+[Sidenote: _March_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE
+
+          BAKED HAM--HOT HORSERADISH SAUCE
+
+          SWEET POTATO CROQUETTES--SPINACH WITH EGGS
+
+          GRAPE FRUIT SALAD
+
+          CHEESE BALLS
+
+          RHUBARB TART--CHEESE
+
+          AFTER DINNER COFFEE
+
+       *       *       *       *       *
+
+BAKED HAM
+
+Select a lean ham, weighing from twelve to fourteen pounds, cover with
+cold water or equal parts of water and sweet cider and let soak (skin
+side up) over night. Drain, scrape and trim off all objectionable parts
+about the knuckle. Cover flesh side with a dough made of flour and
+water. Place in a dripping pan, skin side down. Bake in a hot oven until
+dough is a dark brown; reduce heat and bake very slowly five hours. Ham
+enclosed in dough needs no basting. Remove dough, turn ham over and peel
+off the skin. Sprinkle ham with sugar, cover with grated bread crumbs
+and bake twenty to thirty minutes. Remove from oven and decorate with
+cloves; place a paper frill on knuckle, garnish with sprays of parsley
+and lemon cut in fancy shapes. Serve hot or cold.
+
+
+HOT HORSERADISH SAUCE
+
+          1/4 cup freshly grated horseradish.
+          1/4 cup fine cracker crumbs.
+          1-1/2 cups milk.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1/2 tablespoon grated onion.
+
+PROCESS: Cook crumbs, horseradish and milk twenty minutes in double
+boiler. Add seasonings, vinegar and lemon juice slowly, stirring
+constantly. Add grated onion, reheat and serve.
+
+
+SWEET POTATO CROQUETTES
+
+          2 cups hot riced sweet potatoes.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          Few grains pepper.
+          1/2 cup chopped walnut meats.
+          1 egg well beaten.
+
+PROCESS: Mix ingredients in the order given. If mixture is too dry add
+hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg,
+again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and
+arrange around Baked Ham.
+
+
+GRAPE FRUIT SALAD
+
+Cut three large grape fruit in halves crosswise, remove the pulp and
+keep in its original shape. Arrange in nests of white crisp lettuce
+heart leaves, dividing pulp in six portions. Strew one cup of English
+walnut meats, broken in fourths, over grape fruit. Marinate with French
+Dressing, but with less salt and using paprika in place of cayenne, and
+lemon and grape fruit juice in place of vinegar.
+
+
+CHEESE BALLS
+
+          1-1/2 cups grated cheese.
+          1 tablespoon flour.
+          1/3 teaspoon salt.
+          1/8 teaspoon mustard.
+          Few grains cayenne.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Add flour and seasonings to cheese, fold in whites of eggs,
+shape in small balls. Roll in fine cracker crumbs and fry a golden brown
+in deep hot Cottolene. Drain on brown paper.
+
+
+RHUBARB TARTS
+
+If rhubarb is pink, young and tender, simply wash and cut in one-half
+inch pieces; there should be two and one-half cups. Cover with boiling
+water and heat to boiling point; boil five minutes. Do not allow it to
+lose its shape. Drain off all the juice, sprinkle rhubarb with
+three-fourths cup sugar. Sift over two tablespoons flour and one-fourth
+teaspoon salt, dot over with one tablespoon butter and a grating of
+orange rind. Mix well and turn into a pie pan lined with Rich Paste.
+Arrange strips of pastry, lattice-work fashion, across the top of pie
+and bake thirty minutes in a moderate oven.
+
+
+
+
+_April_
+
+
+          _Let hunger move thy appetite,
+           And not savory sauces._
+                             --_Shakespeare._
+
+[Illustration]
+
+[Sidenote: _April_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          STRAWBERRY COCKTAILS
+
+          CHICKEN BOUILLON CHANTILLY
+
+          FRICASSEE OF CHICKEN WITH WAFFLES
+
+          SPINACH WITH EGGS
+
+          PRUNE AND PECAN NUT SALAD
+
+          APRICOT MARMALADE MOLD
+
+          COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN BOUILLON CHANTILLY
+
+Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon
+cups. Drop on top of each portion one tablespoon whipped cream
+delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle
+cream with paprika or finely chopped chives.
+
+
+FRICASSEE OF CHICKEN
+
+Dress, singe, clean and cut two young chickens in pieces for serving.
+Sprinkle with salt and pepper, and dredge with flour, brown richly in
+equal parts of Cottolene and butter, turning often that pieces may be
+evenly browned. Then cover with boiling water to which add a bit of bay
+leaf, one-half teaspoon peppercorns, a spray of parsley, six slices
+carrot and three slices onion. Cover and simmer until chicken is tender
+(from one to one and one-quarter hours). Remove chicken from stock,
+cover and keep warm; strain stock; there should be two cups. Melt four
+tablespoons butter in a sauce pan, add four tablespoons flour, stir to a
+paste, then gradually pour on the two cups hot stock, stirring
+constantly; let simmer ten minutes. Remove from range, add one cup of
+hot cream and the yolks of two eggs slightly beaten. Reheat chicken in
+sauce (do not allow sauce to boil after adding yolks). Serve with
+Waffles.
+
+
+SPINACH WITH DEVILED EGGS
+
+          1 peck spinach.
+          1/4 pound bacon.
+          Salt, pepper.
+          1/3 cup butter.
+          Few grains nutmeg.
+          5 hard-cooked eggs.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1/2 teaspoon finely chopped parsley.
+          1/2 teaspoon grated onion.
+          1/2 cup minced ham.
+          Cream Salad Dressing.
+
+PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to
+give it flavor. When spinach is tender, remove bacon, drain spinach and
+chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and
+pack into an oval mold. Keep hot over hot water, cut eggs in halves
+lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper,
+parsley and onion juice. Moisten with Cream Salad Dressing to bind
+mixture together. Refill halves of eggs with this mixture, heaping it
+pyramid-like. Turn mold of spinach on hot serving dish and surround with
+stuffed eggs.
+
+
+PRUNE AND NUT SALAD
+
+Buy very select prunes for this purpose (tins holding one or two pounds
+are best), cook prunes in the usual way, letting the liquor evaporate
+during the latter part of cooking. Prunes should not be as well done as
+when serving them as sauce. Drain prunes from the liquor and chill them.
+Remove the stones carefully, cut prunes in five pieces lengthwise. Cut
+pecan nut meats in four pieces lengthwise. Mix prunes and nut meats,
+sprinkle with salt and paprika. For one-half pound prunes and one-fourth
+pound shelled nut meats allow one cup whipping cream. Whip cream until
+solid, season with one-half teaspoon each salt and paprika; add two
+tablespoons lemon juice and one and one-half tablespoons Sherry wine
+slowly, while beating constantly. Mix two-thirds of the cream with the
+prunes and nuts. Arrange the heart leaves of lettuce on cold, individual
+salad plates, pile some of the mixture in each and mask with remaining
+whipped cream. Arrange three pieces of prunes on top of each portion,
+radiating from center, and place a cherry or strawberry on top of each.
+
+
+STEAMED SNOW BALLS
+
+(For recipe, see page 168.)
+
+
+COCOANUT CAKE
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          3 eggs.
+          3 cups flour.
+          5 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup milk.
+          1/2 teaspoon each lemon and vanilla.
+
+PROCESS: Cream Cottolene, add one cup sugar gradually, stirring
+constantly. Beat yolks thick and light, add remaining cup sugar
+gradually, continue beating. Combine mixtures. Mix and sift flour,
+baking powder and salt. Add to first mixture alternately with milk. Add
+vanilla and fold in the whites of eggs beaten stiff and dry. Turn into
+two well-greased, square cake pans and bake fifteen minutes in a
+moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle
+heavily with fresh grated cocoanut, cover with remaining layer. Spread
+top and sides with frosting, and sprinkle with cocoanut before frosting
+glazes.
+
+BOILED FROSTING
+
+          2 cups sugar.
+          1/4 teaspoon cream of tartar.
+          1/2 cup water.
+          Whites 2 eggs.
+
+PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on
+range and stir until mixture begins to boil. When syrup drops from the
+wooden spoon thick like honey, remove from range and add eight
+tablespoons of the syrup to the stiffly beaten whites of eggs, beating
+constantly. Return remaining syrup to range, continue cooking until
+syrup spins a thread at least five inches in length. Pour syrup in a
+thin stream onto first mixture and beat until cool and slightly glazed
+on side of bowl. Spread thickly on cake.
+
+[Sidenote: _April_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SMOKED STURGEON CANAPE
+
+          CLAM BROTH      BUTTERED WAFERS
+
+          BROILED FINNAN HADDIE
+
+          POTATOES ON THE HALF SHELL
+
+          PEGGY'S SOUR CABBAGE
+
+          CHEESE SOUFFLE
+
+          STRAWBERRY SHORTCAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SMOKED STURGEON CANAPE
+
+Cut stale white bread in one-third inch slices, trim off crust and cut
+slices in crescents or triangles--then saute a golden brown in butter.
+Spread with Anchovy paste or with French mustard, then arrange flaked
+smoked sturgeon over canapes. Sprinkle thickly with finely chopped
+olives and pimentos. Garnish each with a rolled fillet of Anchovy.
+Dispose each canape on a bread and butter plate covered with a paper
+doily and garnish with sprays of parsley.
+
+
+CLAM BOUILLON
+
+          1 peck of clams (in the shells).
+          3 cups cold water.
+          Salt, pepper.
+          Whipped cream.
+
+PROCESS: Wash and scrub clams with a stiff brush, changing the water
+until no sand is seen in bottom of vessel. Put in a kettle, add cold
+water, cover closely and bring water gradually to boiling point, steam
+until all the shells are opened. Remove clam with shells, strain broth
+through double cheese-cloth, season and serve hot in hot bouillon cups.
+Drop a spoonful of whipped cream on top of each service and sprinkle
+with paprika.
+
+
+BROILED FINNAN HADDIE
+
+Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover
+with cold water and let soak one hour. Drain; cover with hot water, let
+soak fifteen minutes. Drain again and wipe dry; brush over with soft
+butter and broil fifteen minutes over a slow fire or some distance from
+the flame if cooked with gas. Remove to hot serving platter and spread
+with Maitre d'Hotel Butter.
+
+
+POTATOES ON THE HALF SHELL
+
+Select smooth, large, uniform sized potatoes; wash and scrub them
+carefully with a brush. Bake and cut them in halves lengthwise; scoop
+out the pulp from shells, being careful not to break them. Press pulp
+through a ricer; season with salt, pepper, butter and hot cream. Add one
+teaspoon finely chopped parsley (to five potatoes), whip mixture until
+fluffy, refill shells with mixture, using pastry bag and rose tube.
+Place in oven until heated through. Dispose around Finnan Haddie,
+interspersed with sprays of parsley.
+
+
+PEGGY'S SOUR CABBAGE
+
+Select a small, firm head of white cabbage; cut in quarters, remove the
+tough stalk and shave crosswise as fine as possible. Put cabbage in a
+large frying pan, cover with water, cover closely and cook until cabbage
+is tender (from forty to eighty minutes). Season with salt the last
+fifteen minutes of cooking. Drain and add one-third to one-half cup of
+butter, toss cabbage until well buttered, saute until some of the
+cabbage is delicately browned. Season with pepper, and add vinegar to
+taste. Serve hot.
+
+
+CHEESE SOUFFLE
+
+          2 tablespoons butter.
+          3 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon ground mustard.
+          1/4 teaspoon paprika.
+          1/2 cup scalded milk.
+          1/4 cup grated American cheese.
+          Yolks 3 eggs beaten thick and light.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Melt butter in a saucepan; add flour mixed with seasonings,
+stir to a smooth paste and add gradually scalded milk, stirring
+constantly. Add grated cheese and when cheese is melted remove from
+range; add yolks of eggs and continue beating, then cut and fold in the
+whites of eggs. Turn mixture into a well-greased, one-quart baking dish
+and bake in a moderate oven twenty minutes. Serve at once.
+
+
+STRAWBERRY SHORTCAKE
+
+          2 cups flour.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          2 tablespoons Cottolene.
+          1 cup thin cream.
+
+Process: Sift together flour, salt and baking powder. Rub shortening in
+with tips of fingers. Add cream, mix with a knife to a soft dough. Turn
+on a floured board, knead slightly and divide the dough into two equal
+parts. Pat and roll each piece to one-half inch thickness; lay one piece
+in a buttered jelly cake pan, brush over with soft butter and place
+remaining piece on top. Bake in a hot oven fifteen minutes. Remove from
+oven; invert cake on a hot serving platter. Remove bottom layer (which
+is now the top). Spread with soft butter and add a layer of berries
+prepared as directed hereafter. Sift generously with bar sugar, replace
+remaining cake, cover with berries, sprinkle with sugar, mask with
+whipped cream sweetened and flavored with orange extract.
+
+STRAWBERRY MIXTURE
+
+Wash two quarts strawberries; hull and cut each berry in half. Prepare a
+syrup by boiling together two cups sugar and one-half cup water four
+minutes, cool and pour syrup over berries, or sprinkle raw sugar over
+berries and let stand one hour. Lift the berries from syrup and place
+between layer and on top of short cake. Strain syrup into a pitcher or
+bowl and pass with each portion of short cake.
+
+[Sidenote: _April_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BREADED MUTTON CHOPS--SAUCE SIGNORA
+
+          BAKED BANANAS--SULTANA SAUCE
+
+          FRIED WHOLE POTATOES      LETTUCE HEARTS
+
+          STEAMED GRAHAM PUDDING--SHERRY SAUCE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+BREADED MUTTON CHOPS
+
+Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour.
+Dip in egg diluted with cold water or milk (allowing two tablespoons to
+each egg), then in fine bread crumbs, repeat if not well coated with
+crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown
+paper and serve in a border of hot Mashed Potatoes with Green Pepper, or
+in a nest of Green Peas dressed with Maitre d'Hotel Butter.
+
+SAUCE SIGNORA
+
+Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter
+until lightly browned, add one-fourth cup flour, one-half teaspoon salt,
+and stir until well blended, then add one and one-half cups of Brown
+Stock and one cup of Chili Sauce. Heat to boiling point, stirring
+constantly. Reduce heat and simmer ten minutes. This sauce may be
+strained or served without straining. Care must be taken that ham is not
+overcooked.
+
+
+BAKED BANANAS WITH SULTANA SAUCE
+
+          6 bananas.
+          3/4 cup Sultana raisins.
+          2-3/4 cups boiling water.
+          1 cup sugar.
+          1 tablespoon butter.
+          Few grains salt.
+          1/4 cup Sherry wine.
+          2 tablespoons lemon juice.
+          1 tablespoon cornstarch or two teaspoons Arrowroot.
+
+PROCESS: With a sharp knife open and peel down one section of each
+banana, carefully loosen the pulp from the rest of the skin; remove pulp
+and scrape lightly with a silver knife, removing all the coarse threads.
+Replace the pulp in its original shape in the skins. Arrange the bananas
+in an agate dripping pan and bake in a moderate oven until the skins are
+black and the pulp is soft (from ten to fifteen minutes). Remove pulp
+from skins to serving platter, being careful to preserve their shape.
+Curve them slightly and pour over
+
+SULTANA SAUCE
+
+Pick over raisins, cover them with water and cook until raisins are
+tender. Mix sugar, cornstarch and salt, add slowly to raisins and water,
+stirring constantly. Cook slowly twenty minutes; add butter, lemon juice
+and wine. Reheat and serve.
+
+
+FRIED WHOLE POTATOES
+
+Select small potatoes of uniform size. Wash, pare and parboil in boiling
+salted water ten minutes. Drain dry and fry a golden brown in deep hot
+Cottolene (time required about twelve minutes). Fat should not be hot
+enough to brown potatoes until the last five minutes of cooking,
+otherwise potatoes will not be cooked throughout. Drain on brown paper,
+sprinkle with salt and serve at once.
+
+
+STEAMED GRAHAM PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup N. O. Molasses.
+          1/2 cup milk.
+          1 egg well beaten.
+          1-1/2 cups Graham flour.
+          1/2 teaspoon soda.
+          1 teaspoon salt.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon mace.
+          1 cup dates stoned and cut in pieces.
+
+PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the
+dry ingredients, add dates and stir into first mixture, beat thoroughly.
+Turn into a buttered tube mold, cover and steam two and one-half hours.
+Serve with Sherry Sauce (recipe Page 130).
+
+[Sidenote: _April_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          SPANISH SOUP
+
+          BAKED HALIBUT
+
+          POTATOES A L'AURORA
+
+          CORN FRITTERS      CABBAGE RELISH
+
+          STEWED RHUBARB WITH PINEAPPLE AND RAISINS
+
+          OLD FASHIONED MARBLE CAKE
+
+       *       *       *       *       *
+
+SPANISH SOUP
+
+          4 cups Brown Stock.
+          2 cups tomato pulp.
+          1 large, green, finely chopped pepper.
+          1 medium-sized onion, finely chopped.
+          4 tablespoons butter.
+          5 tablespoons flour.
+          2 tablespoons freshly grated horseradish.
+          1/2 tablespoon Worcestershire Sauce.
+          Salt, pepper and cayenne, or
+          A few drops Tobasco Sauce.
+          1/2 cup hot cooked rice.
+
+PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir
+until well blended and delicately browned, then add gradually stock and
+tomato pulp; let simmer twenty minutes. Rub through a sieve and season
+highly with salt, pepper, and cayenne or Tobasco. Before serving add
+Worcestershire, horseradish and rice.
+
+
+BAKED HALIBUT
+
+Wipe a two-pound slice of halibut. Arrange six or eight thin slices of
+fat salt pork in bottom of dripping pan, slice an onion thinly over
+pork, add a bit of bay leaf and arrange halibut over onion. Spread
+halibut evenly with a butter paste made of four tablespoons butter
+worked to a cream with three tablespoons flour. Season with one-half
+teaspoon salt and a few grains cayenne. Over butter paste sprinkle
+thickly-buttered cracker crumbs, and arrange alternately strips of
+pimento and thin slices of bacon over crumbs. Cover with a buttered
+paper and bake slowly one hour in a moderate oven. Remove paper the last
+fifteen minutes of cooking to brown the crumbs and bacon delicately.
+Remove to hot serving platter and garnish with shredded potatoes, sliced
+lemon and parsley.
+
+
+POTATOES AURORA
+
+Cut cold, boiled potatoes in one-fourth inch cubes. There should be
+sufficient to fill three cups. Reheat potatoes in two cups of thin white
+sauce, turn into hot serving dish. Remove the shells from four
+hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut
+whites in rings and arrange rings around edge of potatoes; press the
+yolks through a ricer over potatoes. Sprinkle the rings with finely
+chopped parsley. Serve at once.
+
+
+CORN FRITTERS
+
+          1 can corn, chopped fine.
+          1 cup flour.
+          1 teaspoon baking powder.
+          1 teaspoon sugar.
+          2 teaspoons salt.
+          1/4 teaspoon white pepper.
+          2 eggs.
+
+PROCESS: Add dry ingredients, sifted together, to corn; add yolks well
+beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or
+dip a tablespoon into deep hot Cottolene, drain well, then take up a
+spoonful of the corn mixture, drop into hot Cottolene, pushing it off
+spoon into hot fat with a spatula. Fry a golden brown. Drain on brown
+paper and serve immediately.
+
+
+CABBAGE RELISH
+
+Remove the wilted and coarse outside leaves from one small, solid head
+of white, new cabbage (Southern), cut off stalk, cut head in quarters,
+cut out stalk from each quarter and chop cabbage very fine. Add one
+medium-sized Bermuda onion, finely chopped. Cover with ice water and let
+stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve
+in lemon baskets, sprinkle with finely chopped chives, green pepper or
+parsley.
+
+RELISH DRESSING
+
+          1 teaspoon mustard.
+          1-1/2 teaspoons salt.
+          1/2 tablespoon flour.
+          1 tablespoon sugar.
+          Few grains cayenne.
+          1 tablespoon melted butter.
+          1 egg yolk.
+          1/3 cup hot vinegar.
+          1/2 teaspoon celery seed.
+          2/3 cup thick cream.
+
+PROCESS: Mix the ingredients, except celery seed, in the order given.
+Cook in double boiler, stirring constantly until mixture coats the
+spoon; strain and add celery seed. Chill and add to cabbage.
+
+
+STEWED RHUBARB
+
+Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut
+rhubarb in one-inch pieces. Put into baking dish and sprinkle generously
+with sugar, add just enough water to prevent rhubarb from burning. Cover
+and bake in oven very slowly until tender but not broken. (Slow cooking
+preserves its color.) One cup of Sultana raisins may be cooked with
+rhubarb. They must, however, be first picked over, stems removed, then
+covered with boiling water, drained, then covered again with boiling
+water and cooked until soft. Arrange a layer of rhubarb in baking dish,
+then a sprinkle of raisins and sugar and thus continue until all are
+used. Finish cooking as directed in the foregoing. Serve very cold.
+
+
+MARBLE CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1/2 cup milk.
+          1/2 teaspoon cinnamon.
+          1/2 teaspoon nutmeg.
+          1/4 teaspoon salt.
+          1-3/4 cups flour.
+          3 teaspoons baking powder.
+          1 tablespoon molasses.
+
+PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten
+until thick and light, flour sifted with baking powder, alternately with
+milk. Fold in whites of eggs beaten until stiff. Turn one-third of this
+batter into a bowl and add to it molasses and spices. Pour into
+well-greased pan, alternating light and dark mixtures to give it the
+"marbled" appearance.
+
+Bake forty to forty-five minutes in a moderate oven.
+
+
+
+
+_May_
+
+
+          "_If you are an artist in the kitchen
+          you will always be esteemed._"--_Elizabeth
+          in Her German Garden._
+
+[Illustration]
+
+[Sidenote: _May_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          ASPARAGUS SOUP--SALTINES
+
+          BAKED BLUEFISH A LA CREOLE
+
+          CHATEAU POTATOES      STRINGLESS BEANS WITH BACON
+
+          CHEESE AND PIMENTO SALAD
+
+          FROZEN STRAWBERRIES
+
+          CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
+
+          CAFE NOIR--TEA FRAPPE
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+          3 cups White Stock.
+          1 bunch (or 1 can) asparagus.
+          2 cups cold water.
+          2 slices onion.
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups scalded milk.
+          1/2 cup hot cream.
+
+PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the
+tips. Cover with boiling salted water, cook ten minutes; drain, add
+stock and onion and cook until tender, rub through a sieve. Melt butter
+in a sauce pan, add flour, stir to a smooth paste; remove from fire and
+add first mixture slowly, stirring constantly. Season with salt and
+pepper, add hot milk and cream, continue stirring. Cook tips in boiling
+salted water until tender, drain. Turn soup into hot soup tureen, add
+tips and serve. If canned asparagus is used, drain from liquor, rinse,
+reserve tips and follow directions given in the foregoing.
+
+
+BLUEFISH A LA CREOLE
+
+Remove bones from a fresh, three-pound bluefish. Place on a
+well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and
+paprika. Cook in a hot oven twenty-five minutes, basting often with
+melted butter or sweet dripping. Remove to hot serving platter and pour
+a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set
+platter on a board and place in oven to brown crumbs. Garnish with
+slices of lemon dipped in chopped parsley.
+
+CREOLE SAUCE
+
+(For recipe see Page 122.)
+
+
+CHATEAU POTATOES
+
+Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
+Drain perfectly dry, cool and cut them in quarters, trim them in the
+shape of small gherkins. Wash them in cold water, then put them in a
+frying pan, reheat in boiling water. Drain and add four tablespoons
+butter; shake the pan until potatoes are well buttered and a golden
+brown color. Remove carefully with a skimmer to hot serving dish, and
+sprinkle with finely chopped parsley.
+
+
+STRINGLESS BEANS WITH BACON
+
+Cut three thin slices of bacon in shreds crosswise, try out in a frying
+pan. Cook until tender two cups green, stringless beans and three or
+four small new onions, in boiling salted water. Drain and add to bacon,
+mix well, add salt (if necessary) and pepper; turn into a hot serving
+dish.
+
+
+CHEESE AND PIMENTO SALAD
+
+(For recipe see Page 26.)
+
+
+FROZEN STRAWBERRIES
+
+          4 cups thin cream.
+          3 cups thick cream.
+          2 cups milk.
+          1 cup sugar.
+          1/4 cup water.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+          1 tablespoon lemon juice.
+          Strawberries.
+
+PROCESS: Cook water and sugar together three minutes. Cool and add to
+cream and milk. Add a sprinkle of salt. Turn into freezer and when half
+frozen add lemon juice and strawberry pulp. Finish freezing. Let stand
+an hour or two to ripen. Serve in cone shape and place a large, unhulled
+strawberry in top of each cone.
+
+
+CORN STARCH LOAF CAKE
+
+          2/3 cup Cottolene.
+          2 cups fine sugar.
+          1 cup milk.
+          1 cup corn starch.
+          2 cups flour.
+          1-1/2 tablespoons baking powder.
+          Whites 5 eggs beaten stiff.
+          1/2 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, corn starch, baking powder and salt; add alternately to
+first mixture with milk, add vanilla, then cut and fold in whites of
+eggs. Turn mixture into two well-greased, brick-shaped bread pans and
+bake forty-five minutes in a moderate oven. Spread with Maple Frosting
+(see Page 103) and stick with blanched and shredded almonds slightly
+toasted.
+
+[Illustration]
+
+[Sidenote: _May_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF SPINACH      CROUTONS
+
+          YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
+
+          MASHED POTATOES      ASPARAGUS WITH BUTTER SAUCE
+
+          SPINACH SALAD
+
+          COTTAGE PUDDING WITH STRAWBERRIES
+
+          COFFEE
+
+CREAM OF SPINACH
+
+          1/2 peck spinach.
+          6 cups cold water.
+          1/2 small bay leaf.
+          1-1/2 teaspoons salt.
+          3 tablespoons Cottolene.
+          2 cups milk.
+          2 slices onion.
+          3 tablespoons flour.
+          1/2 cup heavy cream.
+          Cayenne pepper and celery salt.
+
+PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub
+through sieve. Scald milk with onion and bay leaf. Melt Cottolene in
+sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded
+milk (first removing onion and bay leaf), stirring constantly. Add
+seasonings, spinach pulp; cook five minutes and serve with cream,
+whipped stiff. Sprinkle each portion with finely chopped parsley.
+
+
+YOUNG PIGEONS STUFFED AND BRAISED
+
+Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan
+or Dutch oven. Add one quart boiling water; add three blades celery, cut
+in pieces, and three slices of onion, a small bit of bay leaf and
+one-half teaspoon peppercorns. Cover closely and simmer (in the oven if
+Dutch oven is used) slowly, until birds are tender (about two hours
+according to age of birds). Remove from casserole, cool and spread with
+soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain
+liquor from casserole. Try out fat salt pork in vessel, and brown birds
+richly in the pork fat, turning often that they may be evenly browned.
+Make a sauce of the strained stock. Make shallow, boat-shape croutons
+of stale bread, fry them a golden brown in deep hot Cottolene, drain on
+brown paper and arrange a bird in each boat. Garnish with parsley.
+
+STUFFING FOR PIGEONS
+
+          1 cup hot, riced potato.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 teaspoon finely chopped chives.
+          1 tablespoon butter.
+          1/4 cup soft stale bread crumbs soaked in water
+             then wrung in a napkin.
+          1 egg yolk.
+          Few grains poultry seasonings.
+
+PROCESS: Mix ingredients in the order given and fill body of pigeons.
+
+
+ASPARAGUS WITH BUTTER SAUCE
+
+Untie the bunches, wash and remove scales. Cut off the hard part of
+spears as far up as they will snap. Retie, and cook in boiling salted
+water until tender (about fifteen minutes), leaving the tips out of
+water the first ten minutes of cooking. Drain, remove strings. Arrange
+in hot serving dish and pour over two tablespoons melted butter (for
+each bunch), sprinkle with salt and pepper.
+
+
+SPINACH SALAD
+
+Pick over and wash in several waters or until no sand is left in bottom
+of bowl, one-half peck spinach. Drain and cook in its own juice and the
+water that clings to the leaves (if spinach is old, cook it in plenty of
+water), until soft. Drain dry as possible and chop finely. Season with
+salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then
+cut shreds in small bits. Saute them until delicately browned and crisp,
+skim them from the fat, add them to spinach, add one tablespoon of bacon
+fat. Butter lightly small Dairole molds and pack solidly with spinach.
+Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or
+Bologna sausage, trimmed in circular pieces a trifle larger than mold of
+spinach. Arrange each portion in a nest of parsley or cress, and fill
+depression on top of spinach with Mayonnaise or Sauce Tartare (for
+recipe see Page 84).
+
+
+[Sidenote: _May_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BRAISED CALF'S LIVER
+
+          RICE AU GRATIN      CARROTS AND TURNIPS IN CREAM SAUCE
+
+          ASPARAGUS SALAD
+
+          CUSTARD PIE      EDAM CHEESE
+
+          COFFEE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS
+
+(For recipe see Page 66.)
+
+
+BRAISED CALF'S LIVER
+
+Wipe liver and skewer into shape, if necessary. Draw small lardoons
+through the liver, in parallel rows, leaving each lardoon extend
+one-half inch above surface. Place liver in a casserole or Dutch oven,
+surround with remnants of lardoons. Sprinkle with salt, pepper and
+dredge with flour. Surround with one-third cup each of carrots, onion
+and celery, cut in small cubes; add one-half teaspoon peppercorns, six
+cloves, one spray parsley, a bit of bay leaf and two cups hot Brown
+Stock or water. Cover closely and cook in a slow oven two hours. Remove
+cover the last half hour of cooking that liver may brown richly. Remove
+liver to serving platter, set aside in a warm place. Strain liquor in
+casserole and use for making a Brown Sauce. Pour sauce around liver and
+serve. Braised liver may be served cold, thinly sliced.
+
+
+RICE AU GRATIN
+
+          1-1/2 cups steamed or boiled rice.
+          1 tablespoon salt.
+          1-1/2 tablespoons butter.
+          1/3 lb. grated cheese.
+          Cayenne.
+          Milk.
+          Buttered cracker crumbs.
+
+PROCESS: When steaming or boiling the rice, allow one tablespoon of salt
+for seasoning. Butter a baking dish and cover with a layer of rice, dot
+over with some of the butter. Sprinkle with a thin layer of cheese and a
+slight sprinkle cayenne; repeat alternate layers until rice and cheese
+are used. Pour on milk to half the depth of baking dish, cover with
+buttered cracker crumbs and bake in oven until cheese melts and crumbs
+are brown.
+
+
+CARROTS AND TURNIPS IN CREAM SAUCE
+
+Scrub, scrape and cut carrots in small cubes. Wash, pare and cut
+purple-top turnips the same. (There should be one and one-half cups of
+each.) Cover each (in separate vessels) with boiling water and cook
+until tender; add salt the last half hour of cooking. Drain well, toss
+together and reheat in one and one-half cups Thin White Sauce.
+
+
+ASPARAGUS SALAD
+
+Cook asparagus in the usual way, drain and slip three or four spears
+through an onion ring just large enough to hold them. Arrange these
+fagots in nests of crisp lettuce heart leaves. Just before serving pour
+over French Dressing to which has been added one tablespoon of finely
+chopped chives. A band of red or green pepper may be used in place of
+the onion ring. Canned asparagus should first be drained from the liquor
+in the can then rinsed with cold water. Chilled and served as directed
+in the foregoing.
+
+
+CUSTARD PIE
+
+Line a deep, perforated pie tin with Plain or Rich Paste. For filling,
+beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon
+salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded
+milk, stirring constantly. Bake in a hot oven at first, to set the crust
+or rim, then reduce the heat afterwards; as this is a combination of
+eggs and milk it should be finished in a slow oven.
+
+[Sidenote: _May_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME--BREAD STICKS
+
+          BOILED CORNED BEEF WITH VEGETABLES
+
+          DANDELION SALAD
+
+          FROZEN STRAWBERRIES
+
+          SPANISH LAYER CAKE
+
+          CAFE NOIR--ICED TEA
+
+CONSOMME WITH BREAD STICKS
+
+(For recipe see Page 149.)
+
+
+BOILED CORNED BEEF WITH VEGETABLES
+
+Select five or six pounds from the plate or the brisket; wash carefully
+in cold water, drain; place in kettle and cover with boiling water, let
+boil five minutes and--if very briny--drain, rinse off scum with hot
+water and again cover with boiling water; heat to boiling point and
+simmer until meat is tender (about six hours). Remove beef from liquor,
+keep covered in a warm place. Skim off some of the fat from liquor. Add
+carrots washed, scraped and cut in quarters. Let cook fifteen minutes,
+then add small white onions and turnips pared and cut in quarters, one
+head white cabbage cut in quarters (stalk cut out). Wash, pare and cut
+uniform-sized potatoes in quarters, parboil five minutes, then drain and
+add to other ingredients. Cook beets in a separate vessel. When
+vegetables are soft, arrange meat in center of hot serving platter and
+surround with carrots, turnips, onions and cabbage. Sprinkle vegetables
+with finely chopped parsley, serve beets in separate dish. Pass
+horseradish, mustard and vinegar.
+
+
+DANDELION SALAD
+
+Gather the dandelion when young and tender. That which is cultivated is
+well bleached and very tender. Wash thoroughly in several waters, cut
+off the roots and outside leaves. Drain dry on a cloth or in a wire
+basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds
+crosswise and saute in frying pan until crisp; sprinkle bacon over
+dandelion. To the fat in pan (there should be one-third cup), add
+one-fourth cup vinegar diluted with two tablespoons water. Heat to
+boiling point and pour over dandelions; toss leaves with a fork until
+well mixed with dressing; serve at once.
+
+
+FROZEN STRAWBERRIES--No. 2
+
+          2 quarts cream.
+          2 cups sugar.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+
+PROCESS: Wash and hull strawberries (about three boxes); sprinkle with
+one cup sugar, cover closely and set aside in a cool place for two
+hours. Mash and squeeze berries through cheese cloth. Mix remaining cup
+sugar and salt with cream; turn into freezer and, when half frozen, add
+strawberries and finish freezing. Serve with Strawberry Sauce.
+
+STRAWBERRY SAUCE
+
+          1 cup sugar.
+          1/3 cup water.
+          2 cups strawberry pulp.
+
+PROCESS: Make a syrup by boiling water with sugar three minutes (after
+mixture begins to boil), cool slightly and add strawberry pulp. Chill
+thoroughly and serve.
+
+
+SPANISH LAYER CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          Yolks 2 eggs.
+          1/2 cup milk.
+          1-7/8 cups pastry flour.
+          3 teaspoons baking powder.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/4 teaspoon salt.
+          Whites 2 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder, spices and salt; add to first mixture
+alternately with milk. Cut and fold in stiffly beaten whites of eggs.
+Bake in two well-greased, square, layer cake pans. Spread with a thick
+layer of raspberry between layers. Cover top with frosting or dredge
+with powdered sugar.
+
+[Sidenote: _May_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF RICE SOUP
+
+          FLANK STEAK STUFFED AND BRAISED
+
+          BOILED RICE      DANDELION GREENS WITH BACON
+
+          ASPARAGUS SALAD
+
+          STRAWBERRY SHORT CAKE
+
+          CAFE NOIR
+
+CREAM OF RICE SOUP
+
+          1 cup rice, well washed.
+          1-1/2 quarts cold water.
+          1 onion sliced.
+          1 green pepper cut in shreds.
+          2 cups hot cream or milk.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, cayenne and nutmeg.
+          1 teaspoon finely chopped parsley.
+
+PROCESS: Heat water to boiling, season with salt and add rice, onion and
+green pepper (discarding seeds and veins). Cook until rice is soft; rub
+through a sieve. Melt butter in a saucepan, add flour, stir to a smooth
+paste, add cream slowly, stirring constantly. Add seasonings and cook
+over hot water ten minutes. Combine with rice mixture, continue cooking
+five minutes. Turn into hot soup tureen and sprinkle over with parsley.
+
+
+FLANK STEAK STUFFED AND BRAISED
+
+Select a flank steak weighing about two and one-half pounds. Have the
+butcher peel off the superfluous fat and tissue and score both sides
+diagonally in opposite directions. Remove the steak from paper when it
+comes from market and lay it flat on meat board, sprinkle with salt and
+pepper. Spread over it a thin layer of stuffing, (see Page 154), roll
+lengthwise, very compactly, sew the overlapping edge securely, also the
+ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat
+in pan with enough Cottolene to brown it richly, turning roll until it
+is richly browned all over. Then remove to Dutch oven or casserole;
+rinse dripping pan with a little boiling water, pour over meat and
+surround with two cups stewed and strained tomato pulp, one onion thinly
+sliced, one green pepper shredded (after removing seeds and veins), two
+sprays parsley, the half of a small bay leaf and two tablespoons
+Worcestershire sauce. Cover closely, place in oven and cook meat very
+slowly about three to four hours. Remove meat to serving platter. Dilute
+four tablespoons flour with cold water to the consistency to pour, add
+to sauce in pan, stir until well blended, season with salt and pepper;
+let simmer ten minutes, then strain around meat. Garnish with sprays of
+parsley or cress.
+
+
+DANDELION GREENS
+
+Remove the roots, carefully pick over (discarding all tough and wilted
+leaves) and wash dandelion leaves in several waters; to the last water
+add salt to free leaves from insects and vermin. It will require one
+peck of leaves to serve a family of six. Cook leaves in plenty of
+boiling salted water until tender; drain at once and chop fine. Dress
+with butter and pepper; cut thin slices of bacon in shreds crosswise,
+try it out and pour over dandelions. (There should be one-third cup
+bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked
+eggs may also be used as a garnish. Cut them in eighths or rings.
+Vinegar is sometimes added. Serve hot.
+
+
+STRAWBERRY SHORT CAKE
+
+(For recipe see Page 59.)
+
+
+
+
+_June_
+
+
+          _Nothing lovelier can be found
+           In woman, than to study house good._
+                                     --_Milton._
+
+[Illustration]
+
+[Sidenote: _June_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME      BROWNED CRACKERS
+
+          LAMB CHOPS BREADED--MAITRE D'HOTEL BUTTER
+
+          NEW POTATOES      CHIVE SAUCE
+
+          GREEN PEAS
+
+          JUNE SALAD
+
+          CHERRY PIE
+
+          ICED TEA--CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME PRINCESS
+
+Add to Consomme small green peas and tiny cubes of cold cooked breast of
+chicken. (For recipe for Consomme see Page 149.)
+
+
+BROWNED CRACKERS
+
+Split crackers, arrange them in a dripping pan, place in a moderate oven
+until crisp and delicately browned.
+
+
+LAMB CHOPS BREADED
+
+Prepare loin or French chops as for broiling. Dip in crumbs, egg
+(diluted with cold water, allowing two tablespoons water to each egg),
+add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain
+on brown paper and spread with Maitre d'Hotel Butter.
+
+
+NEW POTATOES WITH CHIVE SAUCE
+
+Scrape off the skin, remove the "eyes" with a sharp pointed knife and
+scrub them with a vegetable brush, rinse thoroughly and put in sauce
+pan, add boiling water to cover; season with salt, cover and cook until
+soft, drain. If small, serve whole; if large, cut them in one-half inch
+cubes and reheat in Chive Sauce.
+
+
+CHIVE SAUCE
+
+To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
+
+
+GREEN PEAS
+
+Cook peas in boiling water. Use just enough water to prevent them from
+burning. Add salt fifteen minutes before removing them from fire. Season
+with butter and pepper.
+
+
+JUNE SALAD
+
+Remove stones from red and pink Ox-heart cherries and cut them in halves
+lengthwise. Remove the pulp from oranges and cut in inch cubes; peel
+bananas and cut in one-half inch cubes. Use equal quantities of each and
+marinate with French Dressing No. 2. Serve in nests of heart lettuce
+leaves and mask with Mayonnaise.
+
+FRENCH DRESSING No. 2
+
+          1/4 teaspoon salt.
+          4 tablespoons Olive oil.
+          1/8 teaspoon paprika.
+          2 tablespoons lemon juice.
+
+PROCESS: Put seasoning in small bowl, add oil slowly, stirring
+constantly; add lemon juice slowly, continue beating until all is used.
+Chill, beat again and turn over fruit.
+
+MAYONNAISE DRESSING
+
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          Yolks 2 eggs.
+          1-1/2 tablespoons lemon juice, or
+          3/4 tablespoon each of vinegar and lemon juice.
+          3/4 cup Olive oil.
+
+PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add
+oil drop by drop, until four tablespoons have been added, after which
+larger quantities may be added. Stir constantly. As mixture thickens,
+add a teaspoon lemon juice or vinegar. Continue adding oil and lemon
+juice or vinegar alternately until all is used, stirring constantly. All
+ingredients should be very cold. Set bowl in which dressing is made in a
+bowl of crushed ice.
+
+
+CHERRY PIE
+
+Pick over, stem and pit cherries (there should be two cups when pitted).
+Heat to boiling point in their own juice, then chill them. Line a
+perforated pie pan with Rich Paste, moisten the rim with cold water and
+lay around a strip of pastry one inch wide, press lightly. Brush the
+pastry over with slightly beaten white of egg. Sweeten cherries to
+taste, add a few grains of salt and turn into lined pie pan. Sift over
+two tablespoons flour, moisten rim and cover with top crust, flute the
+edges and bake in hot oven for the first ten minutes, then reduce heat,
+continue baking for twenty-five minutes. Serve hot with cheese, cut in
+strips one-fourth inch thick and wide by two and one-half inches long.
+
+
+ICED TEA
+
+Make tea and chill. Serve in glasses filled with crushed ice, adding (if
+desired) one tablespoon lemon juice to each glass. Pass fine granulated
+(Bar) sugar. Place each glass on a small plate.
+
+[Illustration]
+
+
+[Sidenote: _June_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHEESE CANAPES
+
+          HAMBURG ROAST--BROWN SAUCE
+
+          ROAST NEW POTATOES
+
+          GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE
+
+          GARDEN CRESS WITH ORANGES--FRENCH DRESSING
+
+          CURRANT PIE
+
+          COFFEE      CHERRY PUNCH
+
+       *       *       *       *       *
+
+CHEESE CANAPES
+
+Cut stale bread in one-quarter inch slices, shape with small biscuit
+cutter (2 inches in diameter). Spread lightly with French or German
+mustard, sprinkle thickly with grated cheese, sprinkle cheese with
+finely chopped olives. Place a small stuffed olive in center of each.
+Dispose on a small plate covered with a paper doily. Garnish with sprays
+of parsley and serve as an "appetizer."
+
+
+HAMBURG ROAST
+
+Remove the fat and stringy parts, also marrow-bone, from two pounds
+round steak. Pass through the meat grinder twice; add the marrow taken
+from bone, one tablespoon green pepper finely chopped, one tablespoon
+onion finely chopped, season well with salt and the beaten yolks of two
+eggs or one whole egg slightly beaten; add one-half cup of soft bread
+crumbs that have been soaked in cold water thirty minutes and wrung dry
+in a double cheese cloth. Mix ingredients thoroughly with the hand.
+Shape in a compact roll of uniform thickness. Lay thin slices of salt
+pork or bacon in the bottom of a dripping pan, set the roast on them;
+lay thin slices of salt pork over the meat and place in a hot oven.
+After the first eight minutes reduce the heat and baste with the hot
+fat in the pan; let cook about thirty minutes, basting every ten
+minutes. The roast should be richly browned on the outside and a
+delicate pink inside. Serve surrounded with Tomato, Brown or Creole
+Sauce.
+
+BROWN SAUCE
+
+          2 tablespoons butter.
+          1 slice onion.
+          4 tablespoons flour.
+          1-1/2 cups Brown Stock.
+          1/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Melt butter in sauce pan, add onion and cook until delicately
+browned; remove onion, and cook butter until richly browned, stirring
+constantly; add flour sifted with seasonings, stir to a paste and
+continue browning. Then pour on stock, slowly stirring until smooth and
+glossy. Onion may be omitted.
+
+
+ROAST NEW POTATOES
+
+Select uniform-sized new potatoes, wash and scrub them with a brush,
+pare and parboil ten to fifteen minutes (according to the size) in
+boiling salted water. Drain and place them around rack in dripping pan
+in which meat is roasting and cook until tender. Baste occasionally with
+fat in pan when basting roast.
+
+
+GREEN PEAS AND NEW CARROTS IN CREAM SAUCE
+
+Cook one and one-half cups of peas in just enough water to prevent them
+from burning. Add salt fifteen minutes before removing them from range.
+
+Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes
+(there should be one and one-half cups); cook in boiling salted water
+until tender. Drain and mix with peas. Reheat them in one and one-half
+cups of Cream Sauce (for recipe see Page 151).
+
+
+GARDEN CRESS WITH ORANGES
+
+Arrange individual nests of Garden Cress on six chilled salad plates.
+Cut eight oranges in halves, remove the pulp, discarding veins and
+sections. Leave the pulp in the original shape as taken from the
+sections; divide the pulp evenly between the six nests. Serve with
+French Dressing and sprinkle each portion with paprika and a few grains
+cayenne. Omit the garlic when using fruit.
+
+FRENCH DRESSING
+
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/4 teaspoon paprika.
+          6 tablespoons olive oil.
+          2 tablespoons vinegar.
+          Garlic.
+
+PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt,
+pepper, paprika and oil; beat until ingredients are thoroughly blended,
+adding vinegar slowly meanwhile. A piece of ice put into bowl while
+stirring will aid in chilling the mixture.
+
+
+CURRANT PIE
+
+          2-1/2 cups cleaned currants.
+          2 cups sugar.
+          1/8 teaspoon salt.
+          2 eggs slightly beaten.
+          2 tablespoons flour.
+
+PROCESS: Mix the ingredients in the order given. Turn in a lined pie
+pan, heaping currants in center; cover with top crust, press and flute
+the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered
+sugar.
+
+
+CHERRY PUNCH
+
+Boil two cups sugar and one cup water until a rich syrup is formed. Add
+one cup of lemon juice and two cups of Cherry juice, left over when
+canning cherries. (This left-over juice may be brought to the boiling
+point, skimmed and turned into sterilized fruit jars, sealed and stored
+as canned fruit and may be used for punch or pudding sauce.) Add two
+cups cold water. Fill a claret pitcher with cracked ice; add mixture.
+When serving, place a thin slice of orange, three or four strawberries
+and three pitted California cherries in each glass, fill three-fourths
+full with mixture. Serve very cold.
+
+
+[Sidenote: _June_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMME WITH POACHED EGG YOLKS
+
+          FRIED PERCH--SAUCE TARTARE
+
+          SHREDDED POTATOES      ASPARAGUS ON TOAST
+
+          LETTUCE WITH CREAM DRESSING
+
+          CHERRY ROLY-POLY      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME WITH POACHED EGG YOLKS
+
+Heat six cups of Chicken Consomme to the boiling point. Poach the yolks
+of six eggs in hot water until firm; remove from water with a skimmer.
+Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle
+slightly with finely chopped chives or parsley.
+
+
+FRIED PERCH
+
+Select fresh perch of medium size. Clean, bone and wipe dry as possible.
+Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish
+are well coated with crumbs). Lay three at a time in a croquette basket
+and fry a golden brown in deep hot Cottolene. Cottolene should not be so
+hot as to brown fish at once, as fish will not be cooked through. (Time
+required for frying small fish is from four to six minutes.) Drain on
+brown paper and serve with Sauce Tartare. Garnish with parsley, lemon
+slices and radishes cut to imitate roses.
+
+SAUCE TARTARE
+
+To one cup of Mayonnaise Dressing add one finely chopped shallot, one
+tablespoon each finely chopped capers, sweet gherkins, olives, and
+one-half tablespoon each finely chopped parsley and fresh tarragon. Mix
+well and keep cool until ready to serve.
+
+
+SHREDDED POTATOES
+
+Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in
+tiny straws. Wash carefully in cold water until water ceases to be
+cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a
+golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with
+salt and serve around fried perch.
+
+
+ASPARAGUS TIPS IN CROUSTADES
+
+Prepare the asparagus in the usual way, cut off the tops one inch in
+length. Cook in as little boiling salted water as possible. Drain and
+dress with a Bechamel Sauce. Serve in Bread Croustades (small round,
+square, or diamond-shaped molds cut through thick slices of bread).
+
+BECHAMEL SAUCE
+
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups highly seasoned chicken stock.
+          1/2 cup hot thin cream.
+          Yolk 2 eggs.
+          Salt, pepper, few grains nutmeg.
+
+PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste;
+add stock slowly, stirring constantly; add cream and continue stirring.
+Bring to boiling point, remove from range and add egg yolk slightly
+beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot
+water. Do not allow sauce to boil after adding yolk of egg.
+
+
+LETTUCE WITH CREAM DRESSING
+
+Pick over, wash thoroughly young tender lettuce; cut off the roots and
+drain. Beat one-half cup heavy cream until solid. Add two tablespoons
+vinegar diluted with one tablespoon cold water. Add one tablespoon
+finely chopped chives, one-half teaspoon salt and one-eighth teaspoon
+pepper. Pour over lettuce, mix well and serve cold.
+
+
+CHERRY ROLY-POLY
+
+Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page
+180.) Roll to one-half inch thickness. Drain pitted cherries from the
+juice; strew them over dough, sprinkle with sugar and dredge lightly
+with flour. Roll like a jelly roll, moisten and press the overlapping
+edge and close the ends as securely as possible. Bake in a hot oven,
+twenty-five minutes, basting three times with some of the cherry juice
+sweetened to taste, or tie loosely in a floured cloth and cook in
+boiling water two hours, or steam in a steamer one hour. Serve on a hot
+platter with Cherry Sauce.
+
+CHERRY SAUCE
+
+          2 cups pitted cherries.
+          1 cup claret.
+          2/3 cup sugar.
+          1/2 glass red currant jelly.
+          Juice 1 lemon.
+          1/2 dozen Cassia buds.
+
+PROCESS: Mix the ingredients in the order given, cook slowly until
+reduced to a syrup. Strain through a sieve and serve hot with Cherry
+Roly-Poly or Dumplings.
+
+[Illustration]
+
+[Sidenote: _June_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS SOUP--CROUTONS
+
+          RADISHES      GREEN ONIONS
+
+          ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE
+
+          NEW POTATOES WITH PEAS
+
+          SWISS CHARD WITH BACON AND "HARD BOILED" EGGS
+
+          CHERRY DUFF      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+(For recipe see Page 66.)
+
+
+CROUTONS
+
+Cut stale bread in one-third inch slices; remove crusts and cut in
+one-third inch strips, cut strips in one-third inch cubes. Fry them a
+golden brown in deep hot Cottolene. Drain on brown paper and sprinkle
+lightly with salt.
+
+
+ROAST SHOULDER OF LAMB
+
+Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in
+shape. Sprinkle with salt, pepper and dredge with flour. Place on rack
+in dripping pan, put in hot oven and baste with dripping melted in one
+cup hot water, as soon as flour begins to brown; continue basting every
+fifteen minutes until meat is done, which will require about two hours;
+add one cup of stock to pan while meat is cooking. When richly browned
+cover closely and finish cooking.
+
+To carve a boned leg of lamb, cut in thin slices across the grain,
+beginning at top of shoulder. When trussed in shape meat looks like a
+goose without wings or legs.
+
+STUFFING FOR LAMB
+
+(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry
+seasoning.)
+
+MINT SAUCE
+
+          1 bunch of mint finely chopped.
+          1/3 cup vinegar.
+          2 tablespoons cold water.
+          2 tablespoons powdered sugar.
+
+PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar
+is dissolved, pour over mint (there should be four tablespoons of mint),
+place on back of range and infuse for one-half hour.
+
+
+NEW POTATOES WITH NEW PEAS
+
+Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page
+78), omitting the Chives. Cook one cup of new peas until tender, in as
+little boiling salted water as possible. Drain; add to potatoes. Reheat
+potatoes and peas in Cream Sauce.
+
+
+SWISS CHARD WITH BACON
+
+Wash and pick over Swiss Chard. Cook in boiling salted water, using just
+enough water to prevent Chard from burning. Drain and chop fine. Arrange
+in a mound on a chop platter, surround (crown fashion) with
+"hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a
+slice off the large end of each egg so that they will stay in place. Cut
+five slices of bacon in narrow strips crosswise. Try out one-third cup.
+Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour
+while hot over the Swiss Chard, scattering the scraps of bacon over top
+of mound.
+
+
+CHERRY DUFF
+
+          4 cups pitted cherries.
+          2 cups sugar.
+          1 teaspoon lemon juice.
+          1-1/2 tablespoons Cottolene.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          3/4 cup milk or thin cream.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in
+lightly with the tips of fingers; add milk and mix to soft dough. Put
+sugar, cherries, drained from juice, and lemon juice in bottom of
+well-greased baking dish. Cover with dough, place in steamer, set over
+kettle of boiling water, lay a crash towel over steamer, replace cover,
+and steam pudding forty-five minutes. Serve with cherry juice, thickened
+with arrow root and sweetened.
+
+
+
+
+_July_
+
+
+          _I'm quite ashamed--'tis mighty rude
+           To eat so much--but all's so good!_
+                                        --_Pope._
+
+[Illustration]
+
+[Sidenote: _July_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          COLD CONSOMME
+
+          VEAL LOAF (HOT)--TOMATO SAUCE
+
+          (OR)
+
+          COLD--WITH STRING BEAN SALAD
+
+          SARATOGA CHIPS      BEETS IN DRAWN BUTTER
+
+          FIGS IN SHERRY JELLY WITH WHIPPED CREAM
+
+          NUT AND RAISIN CAKE WITH CARAMEL FROSTING
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME (COLD)
+
+Place a four-pound fowl in stock pot and a small knuckle of veal; add
+four quarts of cold water and heat slowly to boiling point. Skim, reduce
+heat and let simmer five hours. Do not allow liquid to boil as it will
+destroy its gelatinous properties, and the stock will be turbid. The
+last hour of cooking add one-third cup each celery, carrot and turnip
+cut in small dice, one-third cup sliced onion, one teaspoon peppercorns,
+one tablespoon salt, three sprays thyme, one spray marjoram, two sprays
+parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through
+double cheese cloth, cool quickly, and remove all fat; clear. Fill
+Bouillon cups three-fourths full and chill. This should be a clear,
+savory jelly.
+
+TO CLEAR SOUP STOCK
+
+After straining the stock through double cheese cloth, remove all fat
+and put the stock into a four-quart stew-pan. Place on range and allow
+the white and shell of one egg for each quart of stock. Beat the eggs
+slightly and crush shells in small bits, add slowly to stock, stirring
+constantly but slowly until the boiling point is reached; let boil two
+minutes. Reduce the heat so that stock barely simmers twenty minutes,
+skim and strain through double cheese cloth placed over fine soup
+strainer. If stock to be cleared is not sufficiently seasoned, add more
+seasoning before clearing.
+
+
+VEAL LOAF
+
+Wipe three pounds of lean veal, discarding all skin and tissue. Pass
+meat through the meat-chopper twice, with one-half pound of salt pork;
+add six crackers rolled, one-fourth cup cream, juice of one small lemon
+(about two tablespoons), one tablespoon salt, one-half tablespoon black
+pepper, onion juice to taste. Mix thoroughly and pack solidly in a
+granite, brick-shaped bread pan, spread top evenly and brush with
+slightly beaten white of egg. Bake in a moderate oven three hours,
+basting often with one-fourth cup of pork fat or dripping diluted with
+one-fourth cup boiling water. Prick surface with a fork that fat may
+penetrate meat. Chill, remove to serving platter, surround by any good
+vegetable salad. If served hot, surround with Tomato, Creole or
+Espagnole Sauce. This may be prepared Saturday.
+
+
+STRING BEAN SALAD
+
+Marinate cold, cooked, stringless beans with French Dressing. There
+should be enough beans to make a generous border around a cold veal
+loaf. Sprinkle beans thickly with small onions thinly sliced and the
+rings separated. Garnish edge of dish with sprays of parsley and
+Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled
+over beans and is quite an addition.
+
+
+SARATOGA CHIPS
+
+Wash and pare the desired number of uniform-sized potatoes. Slice thinly
+(using slaw cutter) into a bowl of cold water. Let stand several hours,
+changing the water often or until it is quite clear. Drain and drop them
+into a kettle of boiling water; allow them to boil just one minute.
+Drain quickly and cover with cold water. Drain from cold water and dry
+between towels. Fry a few at a time in deep hot Cottolene, keeping them
+moving with the skimmer. Drain on soft brown paper and sprinkle with
+salt.
+
+
+BEETS IN DRAWN BUTTER
+
+Wash the small new beets and cook in boiling salted water until tender.
+Drain and cover with cold water. Rub off the skins and slice them or cut
+them in cubes. Reheat them in
+
+DRAWN BUTTER (SOUR SAUCE)
+
+Melt two tablespoons butter in a sauce-pan; add three tablespoons flour,
+stir to a smooth paste and add gradually, while stirring constantly, one
+cup boiling water. Boil two minutes, then add four tablespoons hot cream
+and four tablespoons vinegar (if vinegar is too acid use two tablespoons
+each of vinegar and water), season with salt and pepper.
+
+
+FIGS IN SHERRY JELLY
+
+          1 tablespoon granulated gelatine.
+          1/4 cup cold water.
+          3/4 cup boiling water.
+          1/2 cup best table Sherry wine.
+          Juice of 1 small lemon.
+          1/2 dozen washed figs.
+          Whipped Cream.
+          1/2 cup sugar.
+
+PROCESS: Soak gelatine in cold water, then dissolve it in boiling water;
+add sugar and stir occasionally until mixture begins to thicken, then
+add wine and lemon juice. Chill a pint mold in ice water (a fancy mold
+is attractive for this purpose). Separate the figs, slice them thinly
+and dip some of them in the jelly and use them for decorating the mold;
+then fill the mold with alternate layers of sliced figs and the mixture,
+allowing the jelly to "set" each time before adding the slices of figs.
+Chill thoroughly. Unmold jelly on serving dish and surround with whipped
+cream sweetened and flavored as desired. Use pastry bag and rose tube
+for this purpose.
+
+
+NUT AND RAISIN CAKE
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          3 eggs unbeaten.
+          1 cup pecan nut meats.
+          2/3 cup raisins.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+          Grated rind of half an orange.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon mace.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+eggs, one at a time and beating each in thoroughly before adding
+another. Pass nuts and raisins through meat chopper, then mix with flour
+sifted with baking powder, salt and spices; add alternately to first
+mixture with milk, beating constantly. Turn mixture into a well-greased
+tube pan and bake thirty-five to forty minutes in a moderate oven.
+Spread with
+
+CARAMEL FROSTING WITH NUTS
+
+          1-1/4 cups soft brown sugar.
+          1/4 cup granulated sugar.
+          1/2 cup boiling water.
+          Whites 2 eggs.
+          1/2 teaspoon almond extract.
+          1/2 cup pecan nut meats broken in pieces.
+
+PROCESS: Boil sugar and water together as for Boiled Frosting (see
+recipe Page 56). Pour slowly onto beaten whites of eggs, beating
+constantly, continue beating until frosting is nearly cool. Put pan
+containing frosting in a larger vessel of boiling water, place on range
+and cook until mixture granulates around sides of pan, stir constantly
+while cooking. Remove from hot water and beat until frosting will keep
+its shape when dropped from spoon. Add nut meats and flavoring. Spread
+on cake, using wooden spoon to give surface a wave-like appearance.
+
+
+ICED COFFEE
+
+Follow directions for making Boiled Coffee, using four cups boiling
+water. Chill and serve in tall glasses filled with cracked ice; add
+cream and sugar.
+
+[Sidenote: _July_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH VEGETABLES
+
+          BAKED STUFFED BLACK BASS--EGG SAUCE
+
+          PARSLEY POTATOES      CAULIFLOWER WITH CHEESE SAUCE
+
+          THIN CORN BREAD
+
+          TOMATO AND ONION SALAD
+
+          STEAMED BLUEBERRY PUDDING--FOAMY SAUCE
+
+          ICED TEA      CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME WITH VEGETABLES
+
+To six cups Consomme (for recipe see Page 149) add French string beans
+cut in diamonds, carrots cooked and cut in tiny fancy shapes (using
+French vegetable cutters), and French peas. Serve with toasted Cheese
+Crackers.
+
+
+BAKED BLACK BASS
+
+Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt,
+stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes
+on each side of backbone and lay in strips of fat salt pork. Have the
+gashes on one side come between gashes on the other. The fish may be
+skewered in the shape of the letter S, or placed in an upright position
+on a well-greased fish sheet, laid in the bottom of a dripping-pan.
+Brush over with melted butter and sprinkle with salt and pepper, dredge
+with flour and strew small pieces of fat pork around fish. Bake one hour
+in a hot oven, basting every ten minutes, first with melted butter or
+dripping, then with fat in dripping-pan as it is tried out. Dispose on
+hot serving platter, pour around Egg Sauce and garnish with sprays of
+parsley.
+
+STUFFING FOR FISH
+
+          1/2 cup cracker crumbs.
+          1 cup stale bread crumbs.
+          5 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot water.
+          Onion juice.
+
+PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to
+crumbs, toss lightly with a fork and add onion juice to taste.
+
+
+EGG SAUCE
+
+To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two
+hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped
+parsley. (For Drawn Butter Sauce see Page 92.)
+
+
+THIN CORN BREAD
+
+          3/4 cup yellow corn meal.
+          1-1/4 cups flour.
+          2 tablespoons sugar.
+          5 teaspoons baking powder.
+          3/4 teaspoon salt.
+          1 cup thin cream.
+          1 egg well beaten.
+          2 tablespoons Cottolene.
+
+PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and
+Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a
+hot oven, twenty-five minutes; five minutes before removing from oven,
+brush over with melted butter or milk to give it a richer color. Serve
+with baked or broiled fish.
+
+
+PARSLEY POTATOES
+
+Select smooth, uniform-sized new potatoes; wash, scrape and cover with
+cold water. Let stand one hour; drain and place in steamer, cover
+closely and steam until soft. Remove to serving dish; dot over with bits
+of butter and sprinkle at once with coarse salt and finely chopped
+parsley.
+
+
+CAULIFLOWER WITH CHEESE SAUCE
+
+Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk,
+and soak one hour (head down) in cold salt water to cover. Cook (head
+up) until soft but not broken (about thirty minutes) in boiling salted
+water. Drain and place carefully in a buttered, shallow baking dish,
+pour over one and one-half cups of Cheese Sauce, sprinkle with buttered
+crumbs and place in oven until crumbs are browned. Serve in baking
+dish.
+
+CHEESE SAUCE
+
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          Few grains cayenne.
+          1-1/2 cups hot milk.
+          1/2 cup cheese cut in small pieces.
+
+PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings,
+stir to a smooth paste; let cook one minute, stirring constantly. Pour
+on gradually hot milk and beat until smooth and glossy. Add cheese and
+when melted pour over cauliflower.
+
+
+TOMATO AND ONION SALAD
+
+Arrange a nest of heart lettuce leaves in salad bowl; place in center
+three peeled and chilled tomatoes, cut in quarters; thinly slice a mild
+onion, separate the rings and strew them over tomatoes, sprinkle all
+with green and red peppers finely chopped. Serve with French Dressing.
+
+
+STEAMED BLUEBERRY PUDDING
+
+          2-1/8 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          2 tablespoons Cottolene.
+          1 cup milk.
+          1 cup blueberries.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, stirring constantly; turn on a
+floured board, knead slightly, then roll out to one-half inch thickness;
+place berries in center mixed with one-half teaspoon salt and two
+tablespoons sugar; fold dough over, pinch the edges together to form a
+large ball; lift carefully into a well-greased, two-quart pail, cover
+closely and steam one and one-half hours. Serve with
+
+FOAMY SAUCE
+
+          2 egg whites.
+          1 cup sugar.
+          3/4 cup thin hot cream.
+          1 tablespoon Sherry Wine.
+          Nutmeg.
+
+PROCESS: Beat the whites of eggs until stiff, add sugar gradually,
+beating constantly. Add hot cream slowly, continue beating. Add Sherry
+wine and a sprinkle of nutmeg. Milk may be used in place of cream, if
+the latter is not available.
+
+[Sidenote: _July_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO BOUILLON--CHEESED BUTTER THINS
+
+          RADISHES      PICKLES
+
+          COLD BOILED TONGUE      CHILI SAUCE
+
+          POTATO SALAD--BROILED TOMATOES
+
+          BLUEBERRY PIE--CHEESE BALLS
+
+          ICED CAFE AU LAIT
+
+          ICED COCOA
+
+       *       *       *       *       *
+
+TOMATO BOUILLON
+
+Prepare a tomato sauce; there should be two cups. Strain this while hot
+through one thickness of cheese cloth into six cups of hot Bouillon.
+Reheat and serve in Bouillon cups with
+
+
+CHEESED BUTTER THINS
+
+Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and
+a few grains cayenne. Place in the oven until crackers are crisp and
+cheese is melted.
+
+
+BOILED TONGUE
+
+Wash and clean the tongue, cover with boiling water, to which add
+one-third cup each carrots, turnips and onion cut in dice; two sprays
+each parsley and thyme, one-half teaspoon peppercorns and one-half dozen
+cloves. Simmer until tongue is tender. Let cool in liquor in which it
+was cooked, remove the skin and brush with melted butter. Cover with
+fine, buttered bread crumbs, after arranging in dripping pan. Bake
+twenty minutes, basting often with hot stock or port wine. Chill and
+slice thinly; garnish with triangles of buttered toast sprinkled with
+finely chopped parsley.
+
+
+CHILI SAUCE
+
+          2 dozen ripe tomatoes.
+          1 dozen onions finely chopped.
+          1 dozen peppers finely chopped.
+          1 cup brown sugar.
+          4 cups cider vinegar.
+          4 tablespoons salt.
+
+PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients
+in the order given. Place on range, bring to boiling point and cook
+slowly until thick. Add more salt and sugar if necessary. Turn into
+sterilized fruit jars, seal and store. Serve with meats, fish, etc.
+
+
+POTATO SALAD
+
+Cut balls from raw potatoes, using a French vegetable cutter. There
+should be three cups. Cook potato balls with three slices of onion in
+boiling salted water until tender. Drain, chill and marinate with French
+Dressing, then cover with Boiled Dressing. Arrange in a mound on serving
+platter, surrounded with a border of nasturtium blossoms and leaves.
+Sprinkle top with finely chopped chives.
+
+BOILED SALAD DRESSING
+
+          1/4 cup butter.
+          1-1/4 teaspoons salt.
+          1 teaspoon mustard.
+          1/4 teaspoon paprika.
+          1 tablespoon sugar.
+          Yolks 4 eggs.
+          2 tablespoons flour.
+          1/4 cup vinegar diluted with 2 tablespoons water.
+          1 cup cream.
+
+PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add
+egg yolks slightly beaten and vinegar and water. Cook over hot water
+until mixture thickens. Cool. Whip cream and fold into mixture. Beat
+well, chill and serve with potato salad.
+
+
+BROILED TOMATOES
+
+Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with
+a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread
+crumbs mixed with a tablespoon of sugar. Place in a well-buttered
+broiler and broil five minutes. Remove carefully to a well-buttered
+shallow ramekin, dot over with bits of butter, finish cooking in the
+oven, and serve.
+
+
+BLUEBERRY PIE
+
+Line a deep, perforated pie tin with Plain Paste; brush over with white
+of egg slightly beaten. Fill with three cups blueberries mixed with one
+cup sugar, two tablespoons flour, one tablespoon butter cut in bits,
+one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover
+with crust, flute the rim and bake thirty-five minutes in a hot oven at
+first to set the crust, then reduce the heat and finish baking.
+
+
+CHEESE BALLS
+
+Rub to a paste one roll Neufchatel cheese; to this add one-half cup
+chopped pecan meats and one-half teaspoon finely chopped, mild red
+pepper; season with salt and roll with the "butter paddles" in small
+balls the size of Queen olives. Serve with berry or cherry pies.
+
+
+ICED CAFE AU LAIT
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          3 cups boiling water.
+          3 cups scalded milk.
+          1 cup cold water.
+
+PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute
+with one-half cup cold water, mix with coffee, turn into coffee pot and
+add boiling water, stir until well mixed. Place on range and let boil
+five minutes. Stir down and pour some into a cup to clear the spout of
+grounds. Return to pot and add remaining half cup of cold water. Place
+on back of range for ten minutes, where it will keep hot but not boil.
+After removing coffee to back of range, put milk into double boiler and,
+when scalded, pour the two together in another scalded coffee pot. Chill
+and serve.
+
+[Sidenote: _July_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WATERMELON WITH SHERRY SAUCE
+
+          CONSOMME PRINTANIERE--IMPERIAL RINGS
+
+          STUFFED HEARTS WITH VEGETABLES
+
+          POTATO PUFF
+
+          CABBAGE SALAD
+
+          RASPBERRY WHIP--WHITE NUT CAKE
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+WATERMELON WITH SHERRY SAUCE
+
+Scoop balls out of the center of watermelon using French potato cutter.
+Pour over Sherry Sauce and place them carefully in a freezer, packed in
+salt and ice, let stand until thoroughly chilled (about one and a half
+hours). Serve with Sherry Sauce in tall champagne glasses.
+
+SHERRY SAUCE
+
+Cook one cup sugar with one-fourth cup of water three minutes. Cool
+slightly and add one-half cup Sherry, three tablespoons Sloe gin and a
+sprinkle of salt. Chill and pour over watermelon balls.
+
+
+CONSOMME PRINTANIERE
+
+To one quart of Chicken Consomme add one tablespoon each of cooked
+carrot and turnip, cut in small fancy shapes (using French vegetable
+cutter for this purpose), small peas, French beans and asparagus tips.
+Heat these vegetables in a small quantity of hot consomme; drain, place
+them in hot soup tureen and pour over boiling consomme.
+
+
+IMPERIAL RINGS
+
+Cut stale bread in one-third inch slices. Stamp out circles three inches
+in diameter; with a smaller cutter (size of top of pepper shaker) cut
+out center, leaving rings about one-third inch wide. Brush with melted
+butter, sprinkle lightly with salt and paprika, and brown delicately in
+the oven. Serve in a circle overlapping each other on a plate covered
+with a doily.
+
+
+STUFFED HEARTS WITH VEGETABLES
+
+Clean and wash three calves' hearts; stuff and skewer into shape. Draw
+small strips of salt pork (lardoons) through edges of hearts. Sprinkle
+with salt and pepper, dredge with flour and brown well in hot Cottolene,
+with two slices onion, four slices carrot, one blade celery cut fine,
+two sprays parsley, two small bits bay leaf, three cloves and one-half
+teaspoon peppercorns. When hearts are richly browned, remove to Dutch
+oven, casserole or deep baking dish. Add two cups Brown Stock, cover
+closely and cook slowly in the oven until tender (about two hours),
+basting six times while cooking.
+
+Cut three slices of stale bread one-third inch thick, shape with large
+round cutter; with a small cutter remove centers to form rings: brush
+with melted butter and brown delicately in the oven. Arrange them on hot
+serving platter, set a heart in each ring and surround with new carrots
+and turnips cut Julienne style and cooked in boiling salted water until
+tender. There should be one and one-half cups each. Drain and dress with
+Maitre d'Hotel Butter.
+
+STUFFING FOR HEARTS
+
+          1/2 cup cracker crumbs.
+          1/2 cup stale bread crumbs.
+          2 inch cube fat salt pork finely chopped.
+          2 blades celery finely chopped.
+          1/2 teaspoon finely chopped parsley.
+          1 tablespoon onion finely chopped.
+          Salt, pepper.
+
+PROCESS: Mix ingredients in the order given and season well with salt
+and pepper.
+
+
+POTATO PUFF
+
+Prepare two and one-half cups hot mashed potatoes. Add two and one-half
+tablespoons butter, one-half teaspoon baking powder, season with salt
+and pepper and moisten with one-half cup hot cream or milk, beat
+thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly
+in a buttered baking dish and bake until well puffed and browned.
+
+
+NEW CABBAGE SALAD
+
+Mix two cups of new cabbage, finely shredded, with one-half cup of
+celery cut in small pieces and one mild onion finely chopped. Add
+one-half tablespoon Worcestershire Sauce to one cup of boiled salad
+dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or
+in nests of crisp lettuce leaves.
+
+
+RASPBERRY WHIP
+
+          1-1/2 cups red raspberries.
+          1 cup powdered sugar.
+          White 1 egg.
+
+PROCESS: Mix sugar with berries and turn into bowl in which white of egg
+is slightly beaten, then mash berries and sugar and mix thoroughly with
+egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly
+on a chilled serving dish and surround with macaroons. Serve with
+
+
+GOLDEN SAUCE
+
+          1 egg.
+          1 cup powdered sugar.
+          3 tablespoons Sherry wine.
+
+PROCESS: Beat yolks until thick and light, add one half the sugar
+gradually, beating constantly: beat whites until stiff, gradually adding
+the remaining half cup sugar. Combine mixtures, add wine and beat
+thoroughly.
+
+
+WHITE NUT CAKE
+
+          1/3 cup Cottolene.
+          1-1/2 cups fine sugar.
+          3/4 cup cold water.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon Almond extract.
+          1 cup English walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour, baking powder and salt, add alternately to first mixture
+with water, add nut meats and extract; cut and fold in whites of eggs.
+Bake in a sheet thirty-five minutes in a moderate oven. Spread with
+
+MAPLE FROSTING
+
+          1 cup maple sugar.
+          1/2 cup boiling water.
+          White 1 egg.
+          1/8 teaspoon cream of tartar.
+
+PROCESS: Boil sugar, water and cream of tartar together until it spins a
+thread from tip of spoon. Pour slowly in a fine stream on the beaten
+white and continue beating until of the consistency to spread over cake.
+(To get the exact proportion of sugar, weigh one level cup of granulated
+sugar to ascertain by weight how much Maple sugar is required for this
+amount of water and white of one egg. It will weigh about one-half
+pound.)
+
+[Illustration]
+
+[Sidenote: _July_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE SOUP
+
+          PRESSED CHICKEN      TOMATO SALAD
+
+          LATTICE POTATOES--GREEN CORN PUDDING
+
+          PEACH ICE CREAM--RICH CHOCOLATE CAKE
+
+          SPICED ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF LETTUCE SOUP
+
+          2 cups White Stock.
+          2 heads lettuce.
+          2 tablespoons rice.
+          2 tablespoons butter.
+          1 teaspoon finely chopped onion.
+          1/2 cup hot cream.
+          1 egg yolk.
+          Salt and pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the onion in butter five minutes (without browning), add
+rice, lettuce finely chopped, and stock, cover and cook until rice is
+soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not
+allow soup to boil after adding egg yolk. Discard outer leaves of
+lettuce, using only the hearts for soup.
+
+
+PRESSED CHICKEN
+
+Disjoint a four- or five-pound fowl, cover with boiling water and let
+simmer until tender, with one carrot sliced, one onion sliced, a blade
+or two of celery broken in inch pieces, two sprays parsley and one-half
+teaspoon peppercorns. Add one tablespoon salt the last hour of cooking.
+Drain chicken from liquor, remove the skin and bones; strain liquor,
+return to range and let simmer until reduced to one cup, strain and
+reserve. When the meat is nearly cold, cut it in small cubes or chop
+fine; remove all fat from liquor, reheat and add chicken, stirring it
+slowly, season with salt and pepper if necessary. Decorate a granite,
+brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy
+shapes, over these pack the chicken mixture very carefully so as not to
+disturb the decorations. Cover with a buttered paper, place a weight
+over paper and let stand over night in a cold place. Serve with Tomato
+Salad.
+
+
+TOMATO SALAD
+
+Wash garden cress and shake dry, arrange a bed on large oval platter,
+discarding all coarse leaves and stems. Peel and chill five
+uniform-sized tomatoes, cut a slice from the stem ends and scoop out the
+pulp, invert tomato cups on a plate and set aside in a cool place. Chop
+fine the solid pulp of the tomato with one chilled and pared cucumber,
+add two tablespoons finely chopped chives, stir in one cup of Cream
+Dressing and refill tomato cups with mixture heaping them in pyramids.
+Dispose these tomato cups at intervals in cress border and place mold of
+pressed chicken in center.
+
+CREAM SALAD DRESSING
+
+          1-1/2 teaspoon salt.
+          1/2 tablespoon mustard.
+          1 tablespoon sugar.
+          1 egg slightly beaten.
+          2-1/2 tablespoons melted butter.
+          3/4 cup cream.
+          4 tablespoons vinegar.
+
+PROCESS: Mix ingredients in the order given, adding vinegar very slowly,
+beating constantly. Cook in double boiler until mixture thickens;
+continue beating, strain at once and chill.
+
+
+LATTICE POTATOES
+
+Wash and pare potatoes of a uniform size. Slice on a corrugated
+vegetable slicer, which is made for this purpose. Wash slices in cold
+water, changing the water several times; then let stand several hours in
+cold water. Drain and dry with crash towels. Fry a few at a time in deep
+hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace
+paper doily in a fancy basket.
+
+
+GREEN CORN PUDDING
+
+To two cups of cooked green corn, cut from the cob (or one can of corn)
+chopped fine, add two eggs slightly beaten, one teaspoon salt,
+one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted
+butter, and two cups scalded milk. Mix well and turn into a buttered
+pudding dish; bake until firm in moderate oven.
+
+
+PEACH ICE CREAM NO. 1
+
+          1-1/2 cups peach pulp.
+          1-1/2 cups granulated sugar.
+          Juice one lemon.
+          1 quart thin cream.
+
+PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a
+puree strainer; add sugar and lemon juice, turn into the can of freezer
+packed in ice and salt (using three measures of crushed ice to one of
+rock salt); add cream and freeze in the usual way.
+
+
+RICH CHOCOLATE CAKE
+
+          1/2 cup Cottolene.
+          1-1/2 cups sugar.
+          4 eggs.
+          4 squares chocolate.
+          1 teaspoon cinnamon.
+          1/3 cup hot water.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add hot water specified in recipe and beat
+immediately into creamed butter and sugar; add yolks of eggs beaten
+until thick and light. Mix and sift flour, cinnamon, baking powder and
+salt; add to first mixture alternately with milk, add vanilla. Cut and
+fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty
+to forty-five minutes. Cover with Boiled Frosting (for recipe see Page
+56).
+
+
+SPICED ICED TEA
+
+          4 teaspoons tea.
+          2 cups boiling water.
+          9 cloves.
+
+PROCESS: Follow recipe for making tea. Strain into pitcher over cloves,
+chill, then pour into glasses filled with cracked ice. Sweeten to taste.
+The flavor of tea is preserved and is much finer by chilling the
+infusion quickly, before pouring over ice. Allow three cloves for each
+glass. The large Penang cloves are the best.
+
+
+
+
+_August_
+
+
+          _Hunger is the best seasoning for meat,
+           And thirst for drink._
+                                       --_Cicero._
+
+[Illustration]
+
+[Sidenote: _August_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          NOVA SCOTIA CANAPES
+
+          PAN BROILED FILLETS OF BEEF--SULTANA SAUCE
+
+          CARLSBAD POTATOES      PEAS AND ONIONS FRENCH STYLE
+
+          LETTUCE, PEPPERGRASS AND ONION SALAD
+
+          PEACH ICE CREAM--COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+NOVA SCOTIA CANAPES
+
+Cut white bread in one-third inch slices; stamp out with heart-shaped
+cutter; spread both sides thinly with butter, brown them delicately in
+the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or
+Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty
+border of finely chopped white of egg around each and tip it off with a
+sprinkle of the yolk pressed through a sieve. Do not cover the salmon
+entirely with the egg. Arrange canapes on small plates covered with a
+lace paper doily; garnish each with a spray of parsley and serve as
+first course.
+
+
+PAN BROILED FILLETS OF BEEF
+
+Have fillets of beef cut one and one-half inches thick; shape in
+circular forms. Broil ten minutes in a hissing, well-buttered frying
+pan, turning every ten seconds for the first two minutes, that the
+surface may be seared thoroughly, thus preventing the loss of juices.
+Turn occasionally afterward. When half done season with salt, pepper,
+reduce heat and finish cooking. Arrange on hot serving platter and
+spread generously with soft butter. Pour over Sultana Sauce. (For recipe
+see Page 61.)
+
+
+CARLSBAD POTATOES
+
+Wash and pare one dozen small, uniform-sized potatoes; soak one hour in
+cold water to cover. Drain, put in stew-pan and cover with one quart of
+boiling water. Add two tablespoons butter and two teaspoons salt. Cook
+until soft (but not broken), then drain. Return to stew-pan. Add
+one-third cup butter, one and one-half tablespoons lemon juice, and
+one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan
+occasionally. Place in hot serving dish and sprinkle with one tablespoon
+chopped parsley.
+
+
+PEAS AND ONIONS--FRENCH STYLE
+
+Cut one slice bacon in shreds crosswise, using the shears for this
+purpose. Cook bacon with one-fourth cup butter about ten minutes,
+without scorching bacon. Remove scraps of bacon, add two cups fresh
+peas, one dozen small onions and a sprig of mint. Cook until peas and
+onions are soft, adding one-fourth cup boiling water to prevent
+scorching. Beat one egg yolk slightly, add one-third cup cream and one
+head of lettuce cut in quarters (use lettuce hearts), season with salt
+and pepper. Let boil up once and serve.
+
+
+LETTUCE, PEPPERGRASS AND ONION SALAD
+
+Separate the heart leaves of two solid heads of lettuce. Wash, drain and
+chill; arrange them in a nest in salad bowl. Sprinkle between and over
+leaves four tablespoons finely chopped peppergrass and small, thinly
+sliced onions, separating the rings. Marinate with French Dressing;
+chill and serve.
+
+
+PEACH ICE CREAM No. 2
+
+          4 cups milk.
+          3 cups heavy cream.
+          1 cup sugar.
+          1 tablespoon lemon extract.
+          1/4 teaspoon salt.
+          2 cups fresh peach pulp.
+
+PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
+Then mix ingredients in the order given. Add peach pulp and freeze. Let
+stand two hours before serving.
+
+
+COCOANUT CAKE
+
+(For recipe see Page 56.)
+
+[Sidenote: _August_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME (COLD)
+
+          BROILED CHICKEN--SAUCE VIENNAISE
+
+          POTATO ROSES      CORN FRITTERS
+
+          CAULIFLOWER A LA BECHAMEL
+
+          DRESSED HEAD LETTUCE
+
+          SALAD ROLLS
+
+          BLACKBERRY ROLY-POLY      CREAMY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+COLD CONSOMME
+
+(For recipe see Page 90.)
+
+
+BROILED CHICKEN
+
+Singe, wipe and with a sharp pointed knife (a boning knife) split the
+broiler down the back the entire length, beginning at back of neck. Lay
+open and remove entrails, etc., remove ribs and breast-bone, then cut
+the tendons at joints. Rub bird over with soft butter, sprinkle with
+salt and place on a well-greased broiler or in a well-greased wire
+broiler. Cook twenty-five minutes under a gas flame or over glowing
+coals, turning often. Baste bird over several times with melted butter
+if it appears dry. When evenly browned, remove to well-greased dripping
+pan, spread again with soft butter, cover closely, and bake until tender
+at the joints. Serve with
+
+SAUCE VIENNAISE
+
+Reduce one small can of tomatoes by slow cooking to a thick pulp; when
+strained there should be two tablespoons. To three-fourths cup
+Mayonnaise Dressing add three-fourths tablespoon finely chopped capers,
+one teaspoon finely chopped parsley, two teaspoons each finely chopped
+gherkins and olives, one teaspoon finely chopped onion or chives. Add
+tomato pulp, mix well and keep in a cool place until ready to serve.
+
+
+MASHED POTATOES (FOR ROSES)
+
+To three cups of hot riced potatoes add three tablespoons butter, one
+teaspoon salt, the beaten yolks of three eggs and enough hot milk to
+allow the mixture to pass readily through the pastry-bag with rose tube
+attached. Shape as roses on a buttered tin sheet, brush over lightly
+with egg slightly beaten and diluted with one tablespoon milk, and brown
+delicately in oven.
+
+TO SHAPE ROSES
+
+Fill pastry bag with potato mixture. Hold the bag upright with tube
+pointing downward. Guide tube with left hand and press out potato with
+the right, making a circular motion. When roses are the desired size
+press the tube gently into mixture and withdraw it quickly to stop the
+flow and give the pyramid a pointed finish. Sweet potatoes may be
+prepared in the same manner.
+
+
+CORN FRITTERS
+
+(For recipe see Page 63.)
+
+
+CAULIFLOWER A LA BECHAMEL
+
+Select a firm, white cauliflower, remove leaves and cut off the stalk.
+Soak (head down) in cold salt water to cover. Drain and cook (head up)
+in boiling salted water to cover until tender but not broken apart.
+Drain well and dispose on shallow serving dish. Pour over one and
+one-half cups Bechamel Sauce (see Page 85). Sprinkle with finely chopped
+parsley.
+
+
+DRESSED HEAD LETTUCE
+
+Select a large, firm head of lettuce. Remove all wilted leaves. Separate
+the heart leaves sufficiently to wash them thoroughly. Drain, arrange
+leaves on shallow serving plate, keeping them in their original shape if
+possible. Sprinkle over all finely shredded red and green prepared
+peppers. (To prepare peppers, plunge them into boiling water, then
+quickly rub off the glazed outer skin, drop peppers into cold water
+until crisp. Cut a slice from the stem ends, remove seeds and veins,
+then cut in thread like rings.) Serve with French Dressing, to which add
+one tablespoon Roquefort cheese. Blend well before pouring over Salad.
+
+
+BLACKBERRY ROLY-POLY
+
+          2 cups blackberries.
+          1/4 cup water.
+          1 cup sugar.
+          1/4 teaspoon salt.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          4 tablespoons Cottolene.
+          Yolk 1 egg.
+          White 1 egg slightly beaten.
+          Granulated sugar.
+          Ground cloves.
+
+PROCESS: Cook blackberries in water and salt until berries are soft. Rub
+through a sieve and add sugar to pulp; return to range and cook until
+mixture thickens, stirring occasionally. Sift flour with baking powder
+and salt, work in Cottolene with tips of fingers, and mix to a soft
+dough with yolk of egg mixed with one-half cup of milk. Turn onto a
+floured board, knead slightly and roll out in a rectangular sheet
+one-fourth inch thick. Divide this into four pieces, longer than wide.
+Spread each with the blackberry sauce and roll up like jelly roll; wet
+the edges, press lightly to prevent unrolling. Lay on buttered sheet and
+brush tops with white of egg, sprinkle with sugar and a few grains
+cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining
+sauce kept hot over hot water or with
+
+CREAMY SAUCE
+
+          1/4 cup butter.
+          2/3 cup powdered sugar.
+          2 tablespoons milk.
+          2 tablespoons Sherry wine.
+          Few grains nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly, add
+milk and wine very slowly, continue beating. Add a sprinkle of nutmeg.
+To avoid having sauce curdle, milk and wine must be added drop by drop.
+
+[Sidenote: _August_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CANTALOUPE A LA MODE
+
+          CONSOMME AU RIZ--CHEESE BALLS
+
+          SPICED BEEF--WHIPPED CREAM HORSERADISH SAUCE
+
+          POTATOES ITALIAN STYLE--SUCCOTASH
+
+          PEAR SALAD
+
+          PEACH COTTAGE PUDDING WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+CANTALOUPE A LA MODE
+
+Wash small ripe cantaloupe (Rockyfords) with a brush, and chill
+thoroughly. Cut in halves lengthwise and fill with Pineapple or
+Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to
+each guest.
+
+
+RASPBERRY ICE
+
+          4 cups water.
+          1-3/4 cups sugar.
+          2 cups raspberry pulp.
+          1/4 cup orange juice.
+          2 tablespoons lemon juice.
+
+PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash
+berries and rub through a fine sieve, add orange and lemon juice,
+combine with syrup, strain and freeze. Shape with a cone mold and place
+in seed cavities of halves of cantaloupe.
+
+
+CONSOMME AU RIZ
+
+          8 cups consomme.
+          1/4 cup washed rice.
+          6 cups cold water.
+          1/2 tablespoon salt.
+
+PROCESS: Add salt to boiling water, then add rice slowly and let cook
+until rice is soft; drain. Pour over rice six cups cold water to
+separate kernels. Add rice to hot consomme and serve with Cheese Balls.
+
+
+CHEESE BALLS
+
+          4 tablespoons butter.
+          3/4 cup flour.
+          1/2 cup water.
+          1/4 teaspoon salt.
+          Few grains cayenne.
+          3 eggs.
+          1/4 cup grated Edam Cheese.
+          Cottolene.
+
+PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add
+flour mixed with seasonings. Cook until mixture leaves the sides of pan,
+stirring constantly. Cool slightly, add unbeaten eggs one at a time, add
+cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene.
+Drain and serve immediately.
+
+
+SPICED BEEF
+
+Wash and wipe six pounds of beef cut from the flank. Cover with boiling
+water; bring to the boiling point and skim. Reduce heat and simmer until
+meat is tender (time required about five hours), adding the last hour of
+cooking one-half cup each of carrot, onion and celery cut in dice, two
+sprays each of parsley and thyme, one of marjoram, six cloves, one-half
+teaspoon peppercorns and one tablespoon salt. Remove meat and reduce
+liquor to one and one-half cups; strain. Shred the meat, mix with the
+liquor and press in a granite, brick-shaped bread pan, packing solidly.
+When thoroughly cold, serve, cut in thin slices, with Whipped Cream
+Horseradish Sauce (for recipe see Page 120).
+
+
+POTATOES A L'ITALIENNE
+
+To two cups hot riced potatoes, add one tablespoon finely chopped
+chives, one egg yolk well beaten, whites four eggs beaten until stiff,
+one-half cup grated cheese. Season with salt, pepper and a few grains
+cayenne. Pile lightly in a well-greased baking dish and bake from
+twenty-five to thirty minutes. Turn dish around several times carefully
+that mixture may puff evenly.
+
+
+SUCCOTASH
+
+Shell lima beans, wash and cover with boiling water; heat to boiling
+point and drain; throw away water and rinse beans, drain again. Cook in
+boiling, salted water until tender. Drain and add to an equal quantity
+of hot boiled corn cut from the cob. Season with salt, pepper and
+butter. Reheat before serving.
+
+
+PEAR SALAD
+
+Wipe, pare and remove the cores from the desired number of ripe (early)
+pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or
+lettuce heart leaves. Bestrew with prepared red peppers cut in very fine
+rings. Serve with French Dressing, using lemon juice in place of
+vinegar. Canned red peppers may be used when fresh peppers are not
+available. To prepare peppers, plunge them into boiling water for a
+moment, cut a slice from stem ends, remove seeds and veins, cover with
+cold water until crisp; drain dry, and cut in fine shreds.
+
+
+PEACH COTTAGE PUDDING
+
+          1/4 cup Cottolene.
+          1 cup sugar.
+          1 egg.
+          1/2 cup milk.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/4 teaspoon almond extract.
+          Fresh peaches sliced.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg well beaten. Mix and sift flour, baking powder and salt; add to
+first mixture alternately with milk. Add extract and beat thoroughly.
+Turn into a well-greased shallow pan, and bake twenty-five minutes in a
+moderate oven. Cut in three-inch squares; pile thinly-sliced fresh
+peaches on top of each portion, sprinkle thickly with powdered sugar and
+serve with rich cream.
+
+[Sidenote: _August_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE
+
+          CUCUMBER BASKETS      RADISHES
+
+          FRENCH FRIED POTATOES--BOILED SWEET CORN
+
+          FROZEN APRICOTS--SULTANA CAKE
+
+          DEMI TASSE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+BOILED HALIBUT--COLD
+
+Have a piece of Halibut cut weighing two and one-half pounds. Tie in a
+square of cheese cloth (to prevent scum from settling on the flesh of
+fish). Cover with boiling water to which add salt and vinegar or lemon
+juice; the acid preserves the whiteness of the fish. Boil until the
+flesh leaves the bones (about thirty-five minutes). Drain and remove
+from cheese cloth. Pick out bones and remove skin. Place in a vessel
+that will preserve the shape of fish, chill and dispose fish on a cold
+serving platter on a bed of garden cress. Set a cucumber basket at
+intervals (one for each guest), and serve with
+
+VINAIGRETTE SAUCE
+
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 tablespoon Tarragon vinegar.
+          2 tablespoons Malt vinegar.
+          1/2 cup Olive oil.
+          1 tablespoon chopped olives.
+          1 tablespoon chopped pickle.
+          1 tablespoon chopped green or red pepper.
+          1 teaspoon chopped parsley.
+          1-1/2 teaspoons chopped chives.
+
+PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring
+constantly, add remaining ingredients and blend thoroughly. Chill and
+pour over Boiled Halibut.
+
+
+CUCUMBER BASKETS
+
+Select long cucumbers of uniform thickness (three cucumbers will make
+six baskets), cut a slice from both the stem and blossom ends, pare and
+cut in halves crosswise; cut from each piece a section so as to form a
+handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush
+each basket over lightly with olive oil and sprinkle with finely chopped
+garden cress or parsley. Fill the baskets with Mayonnaise Dressing or
+Sauce Tartare (see recipe Page 84). Chill and serve in nests of
+peppergrass or lettuce heart leaves.
+
+
+FRENCH FRIED POTATOES
+
+Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces
+of a uniform size. Soak them in cold water two hours, changing the water
+several times. Drain from water and dry between towels. Then fry a few
+at a time in deep hot Cottolene. Drain on brown paper and sprinkle with
+salt. This is an easy method of preparing potatoes in hot weather. The
+potatoes may be prepared beforehand and the process of cooking is both
+simply and quickly done. Be sure the Cottolene is not too hot as the
+potatoes must be cooked through, as well as browned.
+
+
+BOILED SWEET CORN
+
+Have the water boiling. Remove the husks and silk from the corn and drop
+them at once into the boiling water; bring water quickly to boiling
+point and let boil rapidly five to ten minutes (depending somewhat on
+age of corn). Drain from water and arrange in a napkin-covered platter;
+serve at once.
+
+
+FROZEN APRICOTS
+
+Drain the apricots from the liquor in the can. Reserve liquor and cut
+fruit in one-fourth inch cubes. To the syrup add sufficient water to
+make four cups; add one cup orange juice; add one and one-half cups
+sugar. Cook five minutes, strain and pour over apricots; chill and
+freeze. Fresh apricots or peaches may be used when in season. The fresh
+fruit should be cooked until clear, in a syrup made of four cups of
+water and two cups sugar. When this mixture is frozen to a mush, two
+cups of Whipped Cream may be added, if one desires a richer dessert.
+
+
+SULTANA CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 egg yolk.
+          1 cup Sultana raisins.
+          1/2 cup milk.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/2 teaspoon mace.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+well-beaten eggs and yolk. Mix and sift flour (except one tablespoon),
+baking powder and salt and mace; add to first mixture alternately with
+milk. Dredge raisins with tablespoon flour, add to mixture and beat
+thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and
+bake forty minutes in a moderate oven. Frost if desired.
+
+[Sidenote: _August_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO CANAPE
+
+          COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE
+
+          CREAMED NEW POTATOES      STEAMED SUMMER SQUASH
+
+          LETTUCE, GARDEN CRESS AND ONION SALAD
+
+          SLICED PEACHES--CHOCOLATE LAYER CAKE
+
+          ICED COFFEE      LEMONADE
+
+       *       *       *       *       *
+
+TOMATO CANAPE
+
+Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
+Saute slices of tomato in hot butter. Drain both on brown paper. Cover
+each circle of bread with a slice of tomato, sprinkle with salt, pepper
+and a few grains cayenne. Garnish each with a slice of cucumber and the
+white of "hard boiled" eggs, cut in the shape of petals to represent
+field daisies.
+
+
+COLD VEAL LOAF
+
+Have the bone of a knuckle of veal sawed in three pieces at the market.
+Wash, wipe, and put in kettle with two pounds of lean veal, one onion
+sliced, six slices carrot, one blade celery broken in pieces, one spray
+parsley and one-half teaspoon peppercorns; cover with boiling water and
+cook slowly until meat is tender. Drain; chop meat finely and season
+well with salt, pepper and a few grains cayenne. Reduce liquor to one
+cup, strain and reserve. Garnish the bottom of a granite, brick-shaped
+bread pan with the white of "hard boiled" egg cut to resemble three
+daisies; put a dot of the yolk in center of each and arrange sprays of
+parsley between each daisy. Put a layer of meat, then a layer of thinly
+sliced eggs sprinkled with parsley, finely chopped. Cover with remaining
+meat; pour over strained liquor, press and let stand until cold and
+jellied. Remove to serving platter, garnish with parsley and small round
+radishes cut to resemble tulips. Slice thinly and serve with
+
+WHIPPED CREAM HORSERADISH SAUCE
+
+          4 tablespoons freshly grated horseradish.
+          Few drops onion juice.
+          Few grains cayenne.
+          1-1/2 tablespoons vinegar.
+          1/4 cup heavy cream whipped.
+          1/4 teaspoon salt.
+
+PROCESS: Mix the first five ingredients thoroughly, then fold in the
+whipped cream. Chill and serve.
+
+
+CREAMED NEW POTATOES
+
+Cut two and one-half cups cold, boiled new potatoes in one-half inch
+cubes. Add one and one-half cups White Sauce. Season highly with salt
+and white pepper, and reheat in double boiler. Remove to hot serving
+dish and sprinkle with finely chopped parsley.
+
+
+STEAMED SUMMER SQUASH
+
+Wash and cut in quarters. Cook in boiling salted water until tender.
+Drain through double cheese cloth. Pass through ricer or mash with
+potato masher, and season with butter, salt and a little black pepper.
+Reheat and serve.
+
+
+LETTUCE, GARDEN CRESS AND ONION SALAD
+
+Separate the crisp heart leaves of two heads of lettuce; arrange them on
+a shallow serving dish to represent a full-blown rose. Pick over, wash
+and dry a bunch of garden cress, chop finely and sprinkle over lettuce
+leaves. Chop one small onion very fine and mix with French dressing.
+Pour over lettuce. Serve at once.
+
+
+SLICED PEACHES
+
+Scald fine, ripe peaches; remove skins, cut in halves and remove stones.
+Slice lengthwise and arrange in serving dish in layers. Sprinkle each
+layer with sugar and lemon or orange juice. Chill and serve with cream
+and sugar.
+
+
+
+
+_September_
+
+
+          _The kitchen is a country in which there are
+          always discoveries to be made_.--_La Reyniere._
+
+[Illustration]
+
+[Sidenote: _September_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF PEA SOUP--CRISP SARATOGA WAFERS
+
+          BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE
+
+          POTATO BALLS      SPINACH WITH CREAM
+
+          LETTUCE, RADISH AND ONION SALAD
+
+          APPLE PIE      COTTAGE CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+CREAM OF PEA SOUP
+
+          2 cups Marrowfat peas (or one can).
+          2 teaspoons sugar.
+          2 cups water.
+          1-1/2 cups scalded milk.
+          1 slice onion.
+          1-1/2 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup hot cream.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Peas that are too hard to serve as a vegetable may be used for
+soup. Cover them with the cold water and cook until soft. Rub through
+sieve, reheat pulp and thicken with butter and flour cooked together.
+Scald milk with onion, remove onion, add milk slowly to pea mixture,
+stirring constantly. Add hot cream and seasoning. Serve with Crisp
+Saratoga Wafers.
+
+
+BRAISED SHOULDER OF VEAL
+
+Have the bones removed from five pounds of the shoulder of veal (reserve
+bones). Stuff with bread stuffing, truss in shape and follow directions
+for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.
+Serve with
+
+CREOLE SAUCE
+
+          4 tablespoons Cottolene.
+          4 tablespoons flour.
+          1/4 cup green pepper cut in shreds.
+          1 small clove garlic.
+          1 truffle cut in thin shreds.
+          1 can small button mushrooms.
+          1-1/2 cups thick, well-seasoned tomato pulp.
+          1-1/4 cups Brown Stock.
+          Salt, pepper and cayenne.
+
+PROCESS: Cook pepper, onion and butter together five minutes without
+browning; add flour and cook two minutes, stirring constantly. Add
+truffle, tomato pulp and gradually Brown Stock; continue stirring until
+ingredients are well blended. Heat mushrooms in their own liquor, drain,
+and add mushrooms to sauce. Stick a tooth-pick through the clove of
+garlic, drop it into sauce and let it simmer fifteen minutes. Remove
+garlic before serving.
+
+
+POTATO BALLS
+
+Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one
+teaspoon finely chopped parsley or chives, salt, pepper and three
+tablespoons butter, and enough hot milk to make of the consistency to
+handle. Shape into smooth, round balls, roll in flour, egg and crumbs.
+Fry a golden brown in deep, hot Cottolene. Dispose around Veal.
+
+
+SPINACH WITH CREAM
+
+Discard all wilted leaves, remove the roots and pick over and wash
+one-half peck of spinach in several waters, to rid it from all sand. If
+young and tender, put in a stew-pan and heat gradually; let boil
+twenty-five minutes, or until soft, in its own juices and the water that
+clung to the leaves. Old spinach should be cooked in boiling, salted
+water (it will require about two quarts of water to one peck spinach).
+Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons
+butter in an omelet pan; add spinach and cook four minutes, stirring
+constantly, sprinkle with one and one-half tablespoons flour, continue
+stirring and pour on gradually three-fourths cup hot, thin cream; simmer
+five minutes.
+
+
+LETTUCE, RADISH AND ONION SALAD
+
+Remove the leaves from the stalk, discarding all wilted and unsightly
+leaves. Wash and keep in cold water until crisp. Drain and dry on a
+crash towel or cheese cloth. Place between leaves thin slices of round,
+red radishes, sprinkle with finely sliced young green onions. Garnish
+with radishes cut to resemble tulips. Serve with French Dressing.
+
+
+APPLE PIE
+
+          5 tart apples.
+          1/2 cup sugar.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+          1-1/4 tablespoons butter.
+          1 tablespoon lemon juice.
+          Grated rind 1/4 lemon.
+
+PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut
+apples in quarters, then in slices lengthwise. Pile them in lined pie
+pan, heaping them well in center, leaving a half-inch space around edge
+of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over
+apples. Dot over with bits of butter; wet edges and cover with top
+crust; press and flute edges. Bake forty-five minutes in a moderate
+oven.
+
+
+PLAIN PASTE
+
+          1-1/2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon baking powder.
+          1/4 cup Cottolene.
+          Ice Water.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+(reserving one and one-half tablespoons), with tips of fingers. Add just
+enough ice water to form a soft dough, mixing it in with a knife. Turn
+on a floured board and roll out in a thin sheet, spread lightly with
+remaining Cottolene. Roll like jelly roll and cut in two pieces, having
+one piece a trifle larger than the other. Chill. Then stand rolls on
+end, press down with the hand and roll in circular piece to fit pie pan.
+The larger piece is for the top crust. This recipe makes the exact
+quantity of pastry for one medium-sized pie with two crusts. If desired,
+omit baking powder.
+
+
+COTTAGE CHEESE
+
+Put two quarts thick sour milk in a milk pan, place it on the back of
+range where it will not boil or simmer; allow it to remain there until
+the curd has separated from the whey. Lay a double square of cheese
+cloth over a bowl, turn in the milk, lift the edges and corners of
+cloth, draw them together, tie with a piece of twine and hang it up to
+drain. When quite dry, turn into a bowl; season with salt and mix with a
+silver fork, add sweet cream until of the desired consistency. Serve
+very cold with hot gingerbread.
+
+[Sidenote: _September_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SUMMER SAUSAGE WITH
+
+          RIPE OLIVES AND DILL PICKLES
+
+          ROAST FILLET BEEF--MUSHROOM SAUCE
+
+          PARSLEY POTATOES      BROILED TOMATOES
+
+          BANANA FRITTERS
+
+          PEPPER AND ONION SALAD
+
+          MOCK MINCE PIE      CHEESE
+
+          ICED TEA
+
+          BUTTERMILK
+
+       *       *       *       *       *
+
+SUMMER SAUSAGE (APPETIZER)
+
+Cut summer sausage in very thin slices. Dispose them on a narrow platter
+overlapping one another. Garnish with sprays of peppergrass or parsley.
+Arrange thinly sliced dill pickles on either side of sausage, placing a
+ripe olive here and there; radishes cut to resemble roses may also be
+used. Serve as an appetizer.
+
+
+ROAST FILLET OF BEEF
+
+Trim a small fillet of beef weighing about four pounds into shape. Lard
+the upper side and sprinkle with salt, pepper and dredge with flour.
+Sprinkle small cubes of fat salt pork thickly over the bottom of a
+dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
+Place in a very hot oven at first, to sear over surface. Baste every
+five minutes for the first fifteen minutes, then several times after
+during the cooking. If liked rare, it should cook thirty minutes; if
+medium, allow thirty-five to forty minutes. Serve with Brown Mushroom
+Sauce (see Page 167) using fat in dripping pan.
+
+
+PARSLEY POTATOES
+
+Wash, pare and cut potatoes in one-half inch cubes; there should be
+three cups. Blanch by parboiling five minutes in boiling salted water;
+drain. Melt one-third cup of butter in a frying-pan, add potatoes, and
+cook over a slow fire until potatoes are soft and delicately browned.
+Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion
+juice, one and one-half tablespoons flour, one-half teaspoon salt,
+one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly
+one cup hot milk, stirring constantly. Remove from range and add one egg
+yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely
+chopped parsley.
+
+
+BROILED TOMATOES
+
+Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard
+center around the stem ends; then cut them in halves crosswise. Rub the
+cut sides lightly with a clove of garlic and dip cut side in soft
+butter. Sprinkle with salt, pepper and buttered crumbs, pressing the
+crumbs into tomato with a broad knife. Arrange them in a well-greased
+wire broiler and broil with skin side down over glowing coals or under a
+gas flame until soft, using care that they do not scorch. Remove to hot
+serving platter, drop a bit of butter on each and serve immediately.
+Onion juice may be used in place of garlic.
+
+
+BANANA FRITTERS
+
+          3 bananas.
+          1 cup bread flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon sugar.
+          1/4 cup cream or milk.
+          1 egg beaten very lightly.
+          1/2 tablespoon lemon juice.
+          1/2 tablespoon Sherry wine.
+
+PROCESS: Sift dry ingredients together twice. To beaten egg add cream
+and combine mixtures. Force bananas through a sieve and mix pulp with
+lemon juice and sherry wine; add to batter, beat thoroughly, and drop by
+tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered
+sugar and serve with
+
+ORANGE SAUCE
+
+Make, a syrup by boiling one cup sugar with one-fourth cup water and two
+shavings of orange rind, four minutes. Remove from range, lift out
+orange peel, add one-half tablespoon butter and one tablespoon each of
+orange and lemon juice and Sherry wine.
+
+
+PEPPER AND ONION SALAD
+
+Plunge a bright-red bell pepper (Ruby King) into boiling water, remove
+immediately and rub off the outer "shiny" skin. Cover with ice water to
+chill and become crisp. Cut a slice from the stem end and remove the
+seeds and veins, then cut in rings as thin as possible. Cut one small
+Spanish onion in very thin slices, separate the rings and "crisp" in ice
+water. Drain and toss together both onion and pepper rings. Season with
+salt, pepper, and pour over two tablespoons oil and one tablespoon
+vinegar. Crush the pepper and onion into the dressing, then pile it in
+nests of crisp lettuce heart leaves.
+
+
+MOCK MINCE PIE
+
+          2 Uneeda biscuits, rolled fine.
+          1-1/2 cups sugar.
+          1 cup molasses.
+          1/4 cup lemon juice.
+          2 tablespoons brandy.
+          1 cup raisins seeded and shredded.
+          1/2 cup butter.
+          2 eggs well beaten.
+          Cinnamon, Cloves, and Nutmeg.
+
+PROCESS: Mix ingredients in the order given. Add spices to taste. Line a
+pie pan with Plain Paste, turn in mixture, wet edges and cover with top
+crust made of Rich Paste; press and flute edges. Bake thirty-five
+minutes in a moderate oven.
+
+
+RICH PASTE
+
+          1-1/2 cups flour.
+          1/3 cup Cottolene.
+          3/4 teaspoon salt.
+          1/2 teaspoon baking powder.
+          Ice water.
+
+PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon)
+with a knife, moisten with cold water. Turn on a floured board, pat and
+roll out, spread with tablespoon of Cottolene and dredge lightly with
+flour, then roll sheet like a jelly roll; divide in two equal parts.
+Roll out a trifle larger than pie tin.
+
+[Sidenote: _September_
+
+_Third Sunday_]
+
+
+
+Menu
+
+          VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          STUFFED POTATOES--TURNIPS IN CREAM SAUCE
+
+          STEWED CORN AND TOMATOES
+
+          DRESSED ENDIVE
+
+          PEACH DUMPLINGS--SHERRY SAUCE
+
+          COFFEE
+
+          CIDER
+
+       *       *       *       *       *
+
+VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          2 pounds veal, cut from leg.
+          1/3 cup fat salt pork or bacon.
+          3/4 cup fine, soft bread crumbs.
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 teaspoon chopped parsley.
+          2 cups cooked and strained tomato pulp.
+          1/2 green pepper finely chopped.
+          1/2 onion finely chopped.
+          1 egg slightly beaten.
+          Soda.
+          Worcestershire Sauce.
+
+PROCESS: Remove all fat tissue and skin from veal; remove skin from
+pork. Pass both through meat grinder twice, add crumbs and seasonings,
+except tomato, onion and green pepper; mix thoroughly and bind together
+with egg. Shape in balls the size of a small egg. Roll in flour and
+saute a rich brown in Cottolene made hot in an iron frying pan. Heat
+tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and
+one-half tablespoon Worcestershire Sauce. Turn into a warm casserole,
+add chopped pepper and onion. Dispose balls over sauce, rinse frying pan
+with a little boiling water or Brown Stock and pour over balls. Cover
+and let simmer in a moderate oven two hours. Serve from casserole, or
+arrange on a hot platter and surround with a border of boiled rice
+sprinkled with finely chopped parsley; place a spray of parsley in each
+meat ball.
+
+
+STUFFED POTATOES
+
+Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise
+slice from each; scoop out potato with a spoon using care that the
+shells are not broken. Pass through ricer, add two tablespoons butter,
+season with salt and pepper, one-half cup hot milk or cream. Add two egg
+yolks well beaten, then fold in the stiffly beaten whites. Refill shells
+with this mixture, using pastry bag and rose tube or pile it lightly
+with spoon (do not spread smoothly). Bake in a hot oven until potatoes
+are well puffed and browned.
+
+
+TURNIPS IN CREAM SAUCE
+
+Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in
+boiling salted water until tender (from forty minutes to one hour).
+Drain well and reheat in White Sauce using cream in place of milk in
+sauce. (For Cream Sauce see Page 151.)
+
+
+STEWED CORN AND TOMATOES
+
+Cut the corn from six ears of tender, sweet, green corn; scrape the cobs
+with back of knife. Cook until tender in as little water as possible,
+then add an equal quantity of stewed tomatoes. Add one-third cup butter
+and one tablespoon sugar. Season with salt and pepper, heat to boiling
+point and turn into hot serving dish.
+
+
+DRESSED ENDIVE
+
+Marinate the bleached leaves of crisp endive with French Dressing,
+adding one and one-half tablespoons finely chopped chives and one-half
+tablespoon Nasturtium seed cells finely chopped, to the dressing just
+before pouring over Endive.
+
+
+PEACH DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1-1/2 cups granulated sugar.
+          2 tablespoons Cottolene.
+          7/8 cup cream.
+          Peaches.
+          2-1/2 cups cold water.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add cream gradually, cutting it in with a knife.
+Turn on a floured board, knead slightly, pat and roll out to one-half
+inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe
+peaches, cut in halves lengthwise, remove stones, cut in quarters and
+place three-quarters of a peach on each circle of dough, enclose them,
+pressing the edges together. Place in a buttered, granite dripping pan
+one and one-half inches apart, sift sugar around dumplings and pour cold
+water over sugar. Bake in a hot oven twenty minutes, basting three
+times. Serve with Hard or
+
+SHERRY SAUCE
+
+          3 tablespoons butter.
+          1/2 cup sugar.
+          2 egg yolks well beaten.
+          3/4 cup cream.
+          3 tablespoons sherry wine.
+          Few grains salt.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the
+cream, stirring constantly. Cook over hot water until mixture coats the
+spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with
+nutmeg.
+
+[Illustration]
+
+[Sidenote: _September_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          FRIED CHICKEN--CREAM GRAVY
+
+          BAKED POTATOES      CORN FRITTERS
+
+          CAULIFLOWER SALAD
+
+          PEACH CAKE WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40.)
+
+
+FRIED CHICKEN
+
+Dress, clean and disjoint two chickens. Rub chicken over with a half
+lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with
+flour. Saute in hot Cottolene until richly browned, turning often.
+Reduce heat, cover and let cook slowly until tender. It may be necessary
+to add a little moisture (about 1/4 cup of hot stock or water). Remove
+to serving platter and surround with Corn Fritters. Pass Cream Gravy.
+
+CREAM GRAVY
+
+          1/4 cup butter.
+          1 slice onion.
+          1/4 cup flour.
+          1-1/2 cups well-seasoned chicken stock.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Cook butter in a sauce-pan with onion until onion is delicately
+browned. Remove onion, add flour mixed with seasonings; stir to a smooth
+paste and brown lightly. Add hot stock gradually, stirring constantly.
+Add hot cream and beat until smooth and glossy. The color of this sauce
+is that of Cafe au Lait.
+
+
+CORN FRITTERS
+
+          2 cups grated corn.
+          1/4 cup milk.
+          1-1/3 cup flour.
+          2 teaspoons sugar.
+          1/3 cup melted butter.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+          3 eggs well beaten.
+
+PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by
+tablespoonfuls on a hot well-greased griddle and cook as griddle cakes
+until browned on one side; then turn and brown the other side.
+
+
+CAULIFLOWER SALAD
+
+Marinate a prepared cauliflower (see recipe on Page 95) with French
+Dressing, to which add one tablespoon finely chopped chives. Dispose in
+a nest of peppergrass, water cress, endive or lettuce heart leaves.
+Sprinkle with grated Edam cheese.
+
+
+PEACH CAKE WITH SWEETENED CREAM
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3 tablespoons Cottolene.
+          3/4 cup rich milk.
+          5 peaches.
+          Sultana raisins.
+          Mace and sugar.
+
+PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with
+tips of fingers, add milk, mixing it in with a knife. This dough must be
+soft enough to spread in a shallow, well-buttered pan to the depth of
+one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in
+halves lengthwise, remove stones and press halves into dough (cut side
+up) in parallel rows, leaving a little space between rows. Brush peaches
+over with melted butter, sprinkle with raisins, granulated sugar and
+lightly with mace. Serve hot with Hard Sauce, or with cream sweetened
+and flavored with nutmeg.
+
+
+
+
+_October_
+
+
+          _Oh! You who have been a-fishing
+             will endorse me when I say,
+           That it always is the biggest fish
+             you catch that gets away._
+                                --_Eugene Field._
+
+[Illustration]
+
+[Sidenote: _October_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SHRIMP COCKTAILS
+
+          POTATO SOUP--CROUTONS
+
+          BOILED COD--EGG SAUCE
+
+          BOILED POTATOES--SCALLOPED TOMATOES
+
+          PICKLED BEETS
+
+          STEAMED PEACH PUDDING--VANILLA SAUCE
+
+          AFTER-DINNER COFFEE
+
+       *       *       *       *       *
+
+SHRIMP COCKTAILS
+
+Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season
+with two tablespoons each tomato catsup, Sherry wine, one tablespoon
+lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely
+chopped chives and salt to taste. Serve thoroughly chilled in Cocktail
+glasses.
+
+
+POTATO SOUP
+
+          4 cups potatoes.
+          1 large purple-top turnip.
+          3 cups boiling water.
+          3-1/2 cups scalded milk.
+          1 onion sliced.
+          1/4 cup butter.
+          1/3 cup flour.
+          2 teaspoons salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot cream.
+          Parsley.
+
+PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash,
+pare and cut turnip the same. Cover with boiling water and cook ten
+minutes; drain, add onion and three cups boiling water. Cook until
+vegetables are tender; drain and reserve water. Rub vegetables through
+strainer, add water, add milk. Reheat and bind with butter and flour
+cooked together. Add hot cream and seasonings. Turn into hot tureen and
+sprinkle with finely chopped parsley.
+
+
+BOILED FRESH COD
+
+Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece
+of cheese cloth just large enough to cover fish. Place on a trivet in a
+kettle, cover with boiling water, and add three slices onion, three
+slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
+tablespoon salt and one-half cup vinegar. Bring quickly to the boiling
+point, then reduce heat and simmer gently from twenty to thirty minutes.
+Hard boiling breaks up the flakes of fish and toughens the fibre. Drain
+from liquor, place fish on serving platter, remove the skin and pour a
+few spoonfuls of Egg Sauce over the fish and the remainder around it.
+Sprinkle finely chopped parsley over all, and garnish with hard-cooked
+eggs cut to resemble pond lilies.
+
+EGG SAUCE
+
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup boiling water.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          4 hard-cooked eggs.
+          Parsley finely chopped.
+
+PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with
+seasonings, pour on slowly hot water, stirring constantly. Boil five
+minutes, then add remaining butter in small bits. Continue stirring. Add
+hot cream and two eggs chopped moderately. Garnish with remaining eggs.
+Pour sauce around fish and sprinkle with parsley.
+
+
+BOILED POTATOES
+
+Wash, scrub and pare one dozen medium-sized potatoes. If old, let them
+stand in cold water for several hours before paring, to freshen them.
+Cover with cold water, heat to boiling point, cover and boil fifteen
+minutes, then add salt, replace cover and cook until potatoes are soft
+(about fifteen minutes longer). Drain perfectly dry and shake the
+potatoes in a current of cold air. Place sauce-pan in a warm place,
+cover with a crash towel until ready to serve. Serve as soon as
+possible, if you would have a mealy potato.
+
+
+SCALLOPED TOMATOES
+
+Season one quart of canned tomatoes with one and a fourth teaspoons
+salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half
+tablespoon grated onion and a few grains cayenne. Moisten one and
+one-half cups of soft bread crumbs with one-half cup melted butter.
+Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour
+in tomato mixture and cover with remaining crumbs. Bake in the oven
+until cooked throughout and crumbs are browned.
+
+
+PICKLED BEETS
+
+Prepare beets as for Buttered Beets (see Page 143). Cut them in slices
+and lay them in a stone or glass jar. Allow one slice of onion for each
+beet, one tablespoon grated horseradish, eight cloves and vinegar enough
+to cover. Let stand twenty-four hours and they will be ready for use.
+Beets thus prepared will not keep longer than a week. If vinegar is too
+strong, dilute with one-fourth part cold water.
+
+
+STEAMED PEACH PUDDING
+
+Fill a two-quart mold two-thirds full of pared, stoned and sliced
+peaches. Butter the inside edge of mold, also the inside of cover. Cover
+with a soft dough made by mixing and sifting two cups flour, one-half
+teaspoon salt and four teaspoons baking powder. Rub one tablespoon
+Cottolene into flour mixture with tips of fingers, add sufficient rich
+milk to make a soft dough. Sprinkle peaches with one-half cup sugar,
+one-fourth teaspoon salt and dot over with one tablespoon butter cut in
+small bits. Spread soft dough over all, cover closely and steam one
+hour. Serve at once with
+
+VANILLA SAUCE
+
+          1 tablespoon corn-starch.
+          1 cup sugar.
+          1/8 teaspoon salt.
+          2 cups boiling water.
+          1-1/2 teaspoons vanilla.
+          2 tablespoons butter.
+
+PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring
+constantly. Boil gently eight minutes, remove from range, add vanilla,
+and butter in small bits; stir until well blended.
+
+[Sidenote: _October_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          VEGETABLE SOUP
+
+          FRIED CHICKEN--BECHAMEL SAUCE
+
+          BROWNED SWEET POTATOES      STUFFED TOMATOES
+
+          KOLE SLAW
+
+          BAKED APPLES STUFFED WITH FIGS
+
+          COFFEE
+
+       *       *       *       *       *
+
+VEGETABLE SOUP
+
+          1/2 cup carrot.
+          1/2 cup turnip.
+          1/2 cup celery.
+          2 cups potato.
+          1/3 cup onion.
+          1-1/2 quarts beef broth.
+          1/3 cup butter.
+          1/2 tablespoon finely chopped parsley.
+          1-1/2 teaspoons salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare
+turnip, cut same as carrot; wash, scrape and cut celery in thin slices;
+wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion
+in thin slices, mix vegetables, except potatoes, and cook ten minutes in
+butter, stirring constantly. Add potatoes, cover and cook three or four
+minutes, add beef broth which was previously strained and all fat
+removed. Cover and simmer one hour. Put parsley, salt and pepper in
+bottom of soup tureen and turn in hot soup.
+
+
+FRIED CHICKEN
+
+Separate two young chickens in pieces for serving; dip in milk, sprinkle
+with salt, pepper and dredge with flour, or dip in crumbs, egg and
+crumbs and fry in deep hot Cottolene. Cottolene should not be too hot
+the latter half of cooking chicken. Drain on brown paper; serve on hot
+buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce
+(see Page 85.)
+
+
+BROWNED SWEET POTATOES
+
+Boil sweet potatoes, remove skins and cut lengthwise in one-half inch
+slices. Cool. Dip each slice in melted butter, sprinkle with salt,
+pepper and thickly with brown sugar. Lay in a well-greased dripping pan
+and brown in a hot oven. Dispose around rim of platter containing Fried
+Chicken.
+
+
+STUFFED TOMATOES
+
+Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
+Carefully scoop out the pulp and mix it with an equal quantity of cooked
+corn, rice or bread crumbs. Season with salt, pepper, a few grains
+cayenne, three tablespoons melted butter and a few drops of onion juice.
+Refill tomato cups, replace the tops, place them in a buttered baking
+dish and bake thirty minutes.
+
+
+KOLE SLAW
+
+Shred half a head of cabbage very fine. Soak in cold, acidulated water
+to cover (add one tablespoon vinegar to one quart water). Drain and mix
+thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon
+cups arranged in nests of cress or parsley.
+
+
+BAKED APPLES STUFFED WITH FIGS
+
+Select fine-flavored, tart apples, wipe, core and pare. Fill cavities
+with washed figs cut in pieces. Bake until tender in a hot oven, basting
+with hot sugar syrup. Serve cold with thick cream sweetened, and
+flavored with nutmeg.
+
+SUGAR SYRUP
+
+Cook one cup sugar and one and one-half cups water ten minutes. Add two
+thin shavings of orange rind to syrup while cooking.
+
+[Sidenote: _October_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP--TOASTED WAFERS
+
+          PICKLES      CELERY
+
+          BRAISED BEEF--BROWN GRAVY
+
+          BAKED POTATOES--FRIED EGG PLANT
+
+          SCALLOPED CABBAGE
+
+          ROMAINE--FRENCH DRESSING
+
+          CHEESE FINGERS
+
+          PEACH DUFF--FOAMY SAUCE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40).
+
+
+BRAISED BEEF
+
+Select five pounds of beef from the round or rump. Sprinkle with salt,
+pepper and dredge with flour. Brown richly in a hot frying-pan in some
+of its own fat; or with fat salt pork tried out, turning often. Place
+meat in a Dutch oven or an earthen casserole on three thin slices of
+salt pork, surround with two-thirds cup each of fat salt pork cut in
+small cubes, carrot, onion and celery, a spray each of parsley, thyme
+and marjoram. Add two cups Brown Stock or water, the half of a small bay
+leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four
+cloves. Sprinkle all with salt and strew top of meat with cubes of salt
+pork. Cover closely and cook in a slow oven from four to five hours,
+basting occasionally. Remove meat and strain the liquor. Rinse the
+vessel in which meat was browned with stock or water, reserve the
+liquor. Prepare a Brown Sauce with this liquor following recipe for
+Plain Brown Sauce (see Page 82).
+
+Serve in a sauce-boat, or turn around meat after placing on hot serving
+platter. A cup of hot, stewed and strained tomatoes may be added to the
+sauce, also one and one-half tablespoons of freshly grated horseradish
+root and one tablespoon of Worcestershire Sauce; all of which improves
+the flavor.
+
+
+BAKED POTATOES
+
+Wash and scrub with a vegetable brush eight uniform-sized potatoes.
+Place in dripping pan, and bake in hot oven forty-five minutes, turning
+when half done. Take up each potato with a towel and press gently to
+crack the skins. Put a half teaspoon butter in each potato and serve at
+once.
+
+
+FRIED EGG PLANT
+
+Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in
+cold salt water over night. Drain and cover with cold water one hour,
+drain again and dry between towels. Sprinkle with salt and pepper, dip
+in batter and fry in deep, hot Cottolene.
+
+FRITTER BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          Few grains white pepper.
+          2/3 cup milk.
+          2 eggs well beaten.
+          2 teaspoons olive oil.
+
+PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring
+until batter is smooth; add olive oil and well beaten eggs.
+
+
+SCALLOPED CABBAGE
+
+Cut one-half large head or one small head boiled cabbage, in pieces.
+Cover with one cup White Sauce, sprinkle with one-third cup grated
+cheese, two tablespoons finely chopped pimentos; season with salt,
+pepper, mix well. Turn into a well-greased baking dish and cover with
+buttered crumbs; place on grate in oven and bake until heated throughout
+and crumbs are browned.
+
+
+ROMAINE WITH FRENCH DRESSING
+
+Remove the wilted leaves from two heads of romaine, trim off the stalk
+and cut the heads in halves lengthwise (if heads are large, they may be
+cut in quarters); lay in cold water, cut side down, until crisp. Drain
+well, dispose on salad plates and pour over French Dressing. Serve two
+Cheese Fingers with each portion of Salad.
+
+
+CHEESE FINGERS
+
+Mix one Cream Cheese with an equal quantity of finely chopped English
+walnut meats; season with salt, black pepper and a few grains cayenne.
+Moisten with Cream Salad Dressing. Spread between thin slices of white
+bread and cut in strips the width of fingers.
+
+
+PEACH DUFF
+
+          1 quart thinly sliced peaches.
+          2 cups sugar.
+          1 tablespoon Cottolene.
+          3/4 cup milk.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, mixing ingredients with a
+knife. Turn on a slightly floured board, knead slightly, pat and roll to
+fit top of pudding dish. Butter bottom and sides of dish, put in peaches
+and sugar in layers. Cover with dough; press edges over edge of dish and
+steam one hour. Serve in dish in which it was steamed. Serve with
+
+FOAMY SAUCE
+
+          1/2 cup butter.
+          1 cup powdered sugar.
+          Yolk 1 egg.
+          2 tablespoons sherry wine.
+          Whites 2 eggs.
+          Nutmeg.
+
+PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of
+egg and sherry; continue stirring. Cook over hot water until mixture
+thinly coats wooden spoon. Remove from range and pour over stiffly
+beaten whites of eggs. Turn in serving pitcher and sprinkle with
+nutmeg.
+
+[Sidenote: _October_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WALNUT AND OLIVE CANAPE
+
+          CLAM AND TOMATO CONSOMME
+
+          BROWNED CRACKERS
+
+          SWEET GHERKINS      PICCALILLI
+
+          VEAL POT PIE WITH BAKED DUMPLINGS
+
+          BUTTERED BEETS      BAKED SQUASH
+
+          STUFFED TOMATO SALAD
+
+          MOCK CHERRY PIE      CHEESE
+
+          COFFEE      CIDER
+
+       *       *       *       *       *
+
+NUT AND OLIVE CANAPE
+
+Cut stale white bread in crescents. Fry a delicate brown in deep hot
+Cottolene. Drain on brown paper. Mix equal parts of finely chopped
+olives and English walnuts, season with a few grains cayenne and moisten
+with Mayonnaise or Boiled Salad Dressing to the consistency to spread.
+Spread fried bread with mixture and garnish with very thin strips of
+pimentos; set pimolas in center of each canape.
+
+
+CLAM AND TOMATO CONSOMME
+
+To four cups of Consomme add two cups each clam water and tomato pulp.
+Clear, and add soft part of clams. Heat to boiling point and serve in
+Bouillon cups.
+
+TO PREPARE CLAMS
+
+Wash and scrub (in several waters) with a stiff vegetable brush two
+quarts of clams. Place in an agate stew pan, add one-half cup cold
+water, cover and let simmer until shells open. Remove clams from shells
+and strain liquor through a napkin. Use only the soft parts of clams.
+
+
+BROWNED CRACKERS
+
+Spread one dozen Saltines with butter; sprinkle with a few grains
+cayenne. Brown delicately in a hot oven; serve at once.
+
+
+PICCALILLI
+
+          3 quarts green tomatoes.
+          2 heads celery.
+          4 mild red peppers.
+          2 mild green peppers.
+          2 large white onions.
+          2 large ripe cucumbers.
+          1 cup salt.
+          1-1/2 quarts cider vinegar.
+          2 pounds brown sugar.
+          1/4 cup white mustard seed.
+          1 teaspoon mustard.
+          1-1/2 teaspoons black pepper.
+
+PROCESS: Chop the vegetables, sprinkle with salt and let stand over
+night. In the morning drain and press in a coarse crash towel to remove
+all the acrid juice possible. Add vinegar, sugar and spices and simmer
+until vegetables are tender and clear. Sterilize fruit jars and fill to
+overflowing. Seal and store.
+
+
+VEAL POT PIE WITH BAKED DUMPLINGS
+
+Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch
+thick slice of salt pork, cut in very small cubes. Cover with boiling
+water. Add one small carrot sliced, one stalk celery broken in pieces,
+and two slices onion. When half done add one-half tablespoon salt. Cook
+until meat is tender. Remove the meat and strain the broth; thicken
+broth with flour diluted with cold water. Put meat into a baking dish
+and pour over enough of the thickened broth to barely cover the meat.
+Sprinkle with salt and pepper. Make a soft dough by mixing and sifting
+one and one-half cups pastry flour, one-half teaspoon salt, two and
+one-half teaspoons baking powder; rub in three tablespoons Cottolene
+with tips of fingers, then add milk enough to make a soft dough and drop
+by tablespoonfuls upon meat--(dumplings should set upon the meat and not
+sink into gravy) close together to cover the surface. Bake thirty
+minutes in a hot oven. Serve remaining gravy in a sauce-boat.
+
+
+BUTTERED BEETS
+
+Wash and scrub beets with a vegetable brush, being careful not to break
+the skin. Cook in boiling water to cover (about an hour for small young
+beets, and old beets until tender). Drain and rub off the skins at once;
+slice, sprinkle with salt and pepper and dot over with bits of butter.
+Serve hot.
+
+
+BAKED SQUASH
+
+Cut Hubbard squash in pieces for serving. Remove seeds and stringy
+portion. Put one-half teaspoon molasses in each portion and sprinkle
+with salt and pepper. Bake in a hot oven until tender. Put a piece of
+butter on each portion and serve in the shell.
+
+
+STUFFED TOMATO SALAD
+
+Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a
+slice from stem ends, scoop out pulp and chill tomato cups. Drain the
+pulp and add an equal quantity of crisp celery cut in small pieces,
+cucumber cut in small dice, and shrimp broken in four pieces. Moisten
+with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise
+on top of each, using pastry bag and rose tube. Serve in lettuce heart
+leaves.
+
+
+MOCK CHERRY PIE
+
+Mix one and one-half cups cranberries chopped moderately, three-fourths
+cup seeded and shredded raisins, one cup sugar, one tablespoon flour and
+a sprinkle of salt. Pile this mixture in a pie pan lined with Plain
+Paste. Dot over with one tablespoon butter. Add two tablespoons orange
+juice. Cover with Rich Paste and bake as other pies.
+
+
+
+
+_November_
+
+
+          _An odor rich comes stealing,
+           From out the oven bright,
+           That sets my pulse a-reeling,
+           And gives my heart delight._
+                                --_R. R._
+
+[Illustration]
+
+[Sidenote: _November_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMME DUCHESS--IMPERIAL STICKS
+
+          CUCUMBER PICKLES      CELERY
+
+          ROLLED RIB ROAST OF BEEF--BROWN GRAVY
+
+          FRANCONIA POTATOES      BAKED TOMATOES
+
+          SPICED CRAB APPLES
+
+          ESCAROLLE SALAD
+
+          GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE
+
+          CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMME DUCHESS
+
+(For recipe see Page 15.)
+
+
+ROLLED RIB ROAST OF BEEF
+
+Have the ribs removed, meat rolled and skewered in shape, from a
+five-pound rib roast of beef, at the market, (have ribs and trimmings
+sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with
+flour and arrange on rack in dripping pan. Place in a hot oven and, when
+slightly brown, reduce heat and baste every ten minutes for the first
+half hour with fat in pan, afterwards every fifteen minutes during
+cooking. (If cooked rare it will require one hour and fifteen minutes.)
+
+BROWN GRAVY
+
+Drain and strain fat in the pan--return three tablespoons to dripping
+pan, add four and one-half tablespoons flour and brown richly (do not
+burn flour), add slowly one and one-half cups of Brown Stock or boiling
+water, stirring constantly. Season with salt, pepper, and one-half
+teaspoon Kitchen Bouquet.
+
+
+FRANCONIA POTATOES
+
+Wash and pare six medium-sized potatoes; parboil five minutes. Drain
+dry. Place on grate around roast beef. Baste with fat in pan when
+basting roast. Bake from thirty to thirty-five minutes, turning often or
+when basting roast. Sprinkle with salt and serve surrounding rolled
+roast, alternating with Stuffed Tomatoes.
+
+
+BAKED TOMATOES
+
+Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from
+the stem end; scoop out the seeds and soft pulp. Mix with the pulp an
+equal amount of corn cut from the cob, one tablespoon finely chopped
+green pepper, half tablespoon finely chopped onion. Season with salt and
+pepper, add one and one-half tablespoons melted butter and a teaspoon
+salt. Mix well and refill tomato cups; sprinkle tops with buttered
+crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes
+are soft and crumbs are brown. Remove to serving dish with a broad knife
+and serve.
+
+
+SPICED CRAB APPLES
+
+Pick over, wash and drain firm crab apples, do not remove the stems.
+(Apples must not be too ripe). For eight pounds of fruit allow four
+pounds of sugar, one quart vinegar, one-fourth cup whole cloves,
+one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and
+spices ten minutes. Strain and tie spices loosely in a piece of cheese
+cloth. Put fruit in strained liquor, also bag of spices, and cook slowly
+until fruit can be easily pierced with a small wooden skewer
+(tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer
+liquor slowly until reduced to half the original quantity; pour over
+fruit. Lay bag of spices on top; seal and store.
+
+
+ESCAROLLE SALAD
+
+Marinate the bleached leaves of two heads of escarolle with French
+Dressing. Chill one hour before serving that it may be crisp. Sprinkle
+thickly with finely chopped chives and a sweet, red, bell pepper chopped
+very fine or cut in fine thread-like rings.
+
+
+GRAHAM PLUM PUDDING
+
+          1-1/2 cups Graham flour.
+          1 cup N. O. molasses.
+          1/2 cup milk.
+          1 cup seeded raisins.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          2 eggs well beaten.
+          1/2 teaspoon soda.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk
+and eggs, beat thoroughly, then add melted Cottolene. Turn into
+well-greased brown bread molds and steam four hours. Serve with
+
+BROWN SUGAR SAUCE
+
+          5 tablespoons butter.
+          1 cup soft brown sugar.
+          1/2 tablespoon vanilla.
+          1/3 cup thick cream.
+
+PROCESS: Roll sugar, sift and add gradually to cream, stirring
+constantly. Cream butter and add first mixture slowly, continue
+stirring. Add vanilla and beat thoroughly with a whip.
+
+[Illustration]
+
+[Sidenote: _November_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME--BREAD STICKS
+
+          CELERY HEARTS      MUSTARD PICKLES
+
+          ROAST VENISON      WINE SAUCE
+
+          MASHED SWEET POTATOES      CREAMED CELERY
+
+          SPICED PEACHES
+
+          PEPPER AND GRAPE FRUIT SALAD
+
+          MAYONNAISE DRESSING
+
+          NUT BREAD SANDWICHES
+
+          FROZEN RICE PUDDING
+
+          COMPOTE PINEAPPLE
+
+          STUFFED DATES      SALTED NUTS
+
+          CAFE NOIR
+
+CONSOMME
+
+          4 lbs. thickest part of hind beef shin.
+          1 lb. marrow-bone.
+          3 lbs. knuckle of veal.
+          4 cups chicken stock.
+          Carrot }
+          Celery } 1/2 cup each, cut in cubes.
+          Turnip }
+          1 medium-sized onion sliced.
+          3 tablespoons butter.
+          1 tablespoon salt.
+          1 teaspoon peppercorns.
+          1/2 dozen cloves.
+          1 small bay leaf.
+          2 sprays parsley.
+          3 sprays thyme.
+          2 sprays marjoram.
+          4 quarts cold water.
+
+PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from
+cold water. Remove the meat from beef shin and cut it in one-inch cubes.
+Remove the marrow from bone and brown one-half the meat in the marrow,
+stirring constantly. Put remaining half in stock pot with cold water,
+add veal cut in small cubes, browned beef and bones. Let stand
+thirty-five minutes. Bring slowly to boiling point, skim and let
+simmer--closely covered--for three hours. Add chicken stock and
+continue simmering for two hours. Melt butter in frying pan, add the
+vegetables and cook five minutes, stirring constantly; then add to soup
+with remaining ingredients. Cook one and one-half hours. Strain, cool,
+remove fat and clear.
+
+
+BREAD STICKS
+
+          1 cup scalded milk or water.
+          1/4 cup Cottolene.
+          1 teaspoon salt.
+          1 tablespoon sugar.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          White 1 egg well beaten.
+          3-3/4 to 4 cups of flour.
+
+PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When
+lukewarm add dissolved yeast cake, white of egg, and flour, reserving
+one-half cup. Knead until smooth and elastic; cover and set to rise
+until light, then shape first in small balls, then roll on the board
+(without flour) with the hands until about seven inches in length, using
+care that they are of a uniform size, rounding the ends. They should be
+about the size of a lead pencil. Cover and let rise. Just before putting
+them in the oven, brush them over lightly with melted butter and
+sprinkle them with salt. Bake in a slow oven, browning them delicately.
+
+
+ROAST VENISON
+
+Wipe meat with a piece of cheese-cloth wrung from cold water, spread
+meat generously with soft Cottolene and sprinkle with salt and pepper.
+Place on rack in dripping pan, and dredge meat and bottom of pan with
+flour. Add three slices of onion, six slices of carrot, three stalks of
+celery cut in inch pieces. Bake one hour in a hot oven, basting every
+ten minutes for the first half-hour, afterwards occasionally. Serve with
+the following Wine Sauce. (Mutton may be prepared in same manner).
+
+WINE SAUCE
+
+Put four tablespoons butter in a sauce-pan, brown richly; add five
+tablespoons flour and continue browning, stirring constantly. Pour on
+slowly one and one-half cups Brown Stock. Heat to boiling point and add
+one-third cup Madeira Wine and one-third cup currant jelly previously
+whipped. When jelly is well blended with sauce, strain and serve piping
+hot.
+
+
+MASHED SWEET POTATOES
+
+Wash, pare thinly sweet potatoes, cover with boiling salted water and
+cook until soft. Press them through potato ricer. There should be two
+cups. Add four tablespoons butter, salt if necessary, and two
+tablespoons hot cream or milk. Beat with a slotted spoon until very
+light. Press again through potato ricer into hot dish.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces; there should be two
+cups. Cover with boiling salted water and cook until tender. Drain and
+reheat in one and one-fourth cups of
+
+CREAM SAUCE
+
+          2 tablespoons Cottolene.
+          2-1/2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1-1/4 cups hot milk or thin cream.
+
+PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir
+to a smooth paste and pour on slowly hot milk or cream, stirring
+constantly. Beat with a wire whip until smooth and glossy.
+
+
+PEPPER AND FRUIT SALAD
+
+Select the desired number of uniform-sized peppers, having half red and
+half green. Cut a slice from the stem ends, remove the seeds and veins;
+arrange them on beds of water cress, pepper grass, chicory or lettuce.
+Fill peppers with the pulp of grapefruit cut in large cubes, Malaga
+grapes skinned, seeded and cut in halves lengthwise, and butter nut
+meats broken in pieces, allowing twice the quantity of grapefruit as
+grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill
+peppers. Place a rosette of Mayonnaise on top of each pepper, using
+pastry bag and rose tube. Sprinkle the green peppers with finely chopped
+green peppers, and the red peppers with chopped red peppers. Garnish top
+of each with the half of a butternut meat.
+
+
+NUT BREAD SANDWICHES
+
+          1 cup scalded milk.
+          1 tablespoon Cottolene.
+          1-1/2 teaspoons salt.
+          2 tablespoons sugar or molasses.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          1 cup white flour.
+          Entire wheat flour.
+          1 cup pecan meats broken in pieces.
+
+PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing
+bowl and pour on scalded milk; when lukewarm add dissolved yeast cake,
+white flour, two cups entire wheat flour and nut meats. Mix well and
+turn on a well-floured board. Add more flour and knead until dough is
+smooth and elastic. Return to bowl, cover with a cloth; set to rise in a
+warm place. When more than double its bulk, turn on slightly floured
+board, knead and shape in a loaf. Place in a well-greased, brick-shaped
+pan (pan should be half full). Cover, let rise again to top of pan and
+bake in a moderate oven fifty minutes to one hour. When twenty-four
+hours old, cut in thin slices, remove crusts, spread one-half the slices
+generously with cream cheese, cover with remaining slices and cut in
+triangles.
+
+
+FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE
+
+          1/3 cup rice well washed.
+          1 cup cold water.
+          1-1/2 cups milk.
+          Yolks 3 eggs.
+          3/4 cup sugar.
+          2 cups whipping cream.
+          1/4 teaspoon salt.
+
+PROCESS: Add cold water to rice and cook in double boiler thirty
+minutes. Drain, return to double boiler, add milk and cook until rice is
+tender, then rub through puree strainer. Beat egg yolks very light, add
+sugar and salt, then pour slowly on hot rice. Cook until mixture
+thickens, cool and half freeze. Then fold in the cream, whipped until
+stiff. Fill a round mould, pack in salt and ice, let stand two or three
+hours. Drain slices of canned pineapple; add one-half cup sugar to
+liquor and two shavings orange peel. Place on range and reduce slowly to
+a thick syrup. Cut slices of pineapples in half crosswise, lay them in
+syrup for two hours. Unmould pudding and garnish with the pineapple,
+placing cut side down.
+
+
+EDITOR'S NOTE:
+
+_This menu would also prove very acceptable for a Thanksgiving Day
+Dinner._
+
+[Sidenote: _November_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          CRISP OYSTER CRACKERS
+
+          CELERY      PEPPER MANGOES
+
+          ROAST TURKEY
+
+          BREAD STUFFING      GIBLET SAUCE
+
+          CRANBERRY JELLY
+
+          MASHED POTATOES--BAKED HUBBARD SQUASH
+
+          SWEET CORN, NEW ENGLAND STYLE      CREAMED ONIONS
+
+          SPICED PEARS      HOT SLAW
+
+          THANKSGIVING PUDDING      DRAWN BUTTER SAUCE
+
+          PUMPKIN PIE      APPLE PIE
+
+          FRUITS--NUTS--RAISINS--STUFFED DATES
+
+          WATER BISCUIT--CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+(For recipe see Page 162.)
+
+
+ROAST TURKEY
+
+Select a plump, ten-pound young turkey; dress, clean, stuff and truss in
+shape; place it on thin slices of fat pork laid in the bottom of
+dripping pan; rub the entire surface with salt, sprinkle with pepper and
+dredge with flour. Place in a hot oven and brown delicately. Turn and
+brown back of turkey; then turn breast side up; continue browning and
+basting every ten minutes until bird is evenly and richly browned. Add
+two cups water to fat in pan; continue basting every fifteen minutes
+until bird is tender, which may be determined by piercing leg with small
+wooden skewer. It will require from three to three and one-half hours,
+depending upon the age of the bird. If the turkey is browning too
+rapidly, cover with a piece of heavy paper well-buttered, placed over
+turkey buttered side down. Remove the skewer and strings before placing
+it on serving platter.
+
+GIBLET SAUCE
+
+Drain the liquid from the pan in which the turkey was roasted. Take six
+tablespoons of the fat, strain the latter through a fine sieve. Return
+the strained fat to the dripping pan and place on the range. Add seven
+tablespoons of flour, stir to a smooth paste and brown richly, being
+careful not to burn the mixture. Then pour on slowly while stirring
+constantly, three cups of stock (in which the neck, pinions and giblets
+were cooked). Bring it to the boiling point, and season to taste. Chop
+the giblets very fine, first removing the tough parts of the gizzard;
+then reheat them in sauce, and serve.
+
+GRANDMA'S BREAD STUFFING
+
+Remove the crust from two small baker's loaves; slice and pick in small
+bits; season with one-half teaspoon pepper, two and one-half teaspoons
+salt, one-half teaspoon powdered sage, and one medium-sized onion finely
+chopped; mix well, using two forks; melt two-thirds cup of butter in
+three-fourths cup boiling water; add to first mixture; toss lightly with
+forks; add two eggs slightly beaten, mix well, and fill well the body
+and breast of turkey. If bread is very stale, more moisture may be
+added. If a crumbly stuffing is desired, omit eggs.
+
+
+CRANBERRY JELLY
+
+Pick over and wash one quart cranberries. Seed two-thirds cup raisins;
+add to cranberries; add one cup boiling water and boil twenty minutes.
+Rub through a sieve, and add to pulp two cups sugar and two-thirds cups
+scalded seeded raisins; cook five minutes, stirring constantly. Turn
+into a mold previously wet with cold water. Chill and serve.
+
+
+SWEET CORN NEW ENGLAND STYLE
+
+Chop one can of corn or two cups of green corn fine. Add three eggs
+slightly beaten, one-half tablespoon sugar, one teaspoon salt,
+one-eighth teaspoon pepper, one tablespoon melted butter and two cups
+scalded milk. Turn into a buttered baking dish or into individual
+ramekins, and bake in a slow oven until solid or custard-like. Serve in
+baking dish.
+
+
+CREAMED ONIONS
+
+Remove the skins from one dozen medium-sized onions, under water--to
+prevent the odor from penetrating the fingers--or grease the fingers
+before beginning to peel them. Drain, place them in a sauce-pan, and
+cover with cold water; bring quickly to the boiling-point and boil five
+minutes. Drain and cover with boiling salted water; let cook uncovered
+until tender (about one hour), but not broken. Prepare a thin cream
+sauce made as follows:
+
+CREAM SAUCE
+
+Melt three tablespoons butter in a sauce-pan; add three tablespoons
+flour; stir to a smooth paste. Add one and one-half cups hot thin cream
+or milk; season with salt and pepper. Reheat onions in sauce; turn in
+hot serving-dish, and sprinkle with one-half teaspoon finely chopped
+parsley.
+
+
+HOT SLAW
+
+Shave one-half head white cabbage as fine as possible, using a sharp
+knife. Serve with a dressing made of yolks of two eggs slightly beaten;
+add one-fourth cup each of hot water and hot vinegar, slowly beating
+constantly, four tablespoons butter, a few drops onion juice, one-half
+teaspoon salt, and sift in one-half teaspoon ground mustard and
+one-eighth teaspoon pepper. Stir this mixture over hot water until it
+thickens to the consistency of cream; add to cabbage; mix well; place on
+range, stirring constantly until mixture is heated throughout. Two
+tablespoons of sugar may be added.
+
+
+THANKSGIVING PUDDING
+
+          1/2 cup Cottolene creamed.
+          1 cup molasses.
+          1 cup buttermilk.
+          3 cups flour.
+          1 teaspoon soda.
+          1-1/2 teaspoons salt.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon allspice.
+          1/2 teaspoon nutmeg.
+          1-1/2 cups seeded and shredded raisins.
+          3/4 cup currants.
+          3 tablespoons flour for dredging fruit.
+
+PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt
+and spices together; add gradually to first mixture; beat thoroughly.
+Mix raisins and currants; dredge them with flour and add to batter; mix
+well. Turn into a well-buttered tube mold; fill two-thirds full; place
+on buttered cover; set on trivet; surround with boiling water and steam
+three hours. Serve with
+
+DRAWN BUTTER SAUCE
+
+          1/3 cup butter.
+          3 tablespoons flour.
+          1-1/4 cups boiling water.
+          1/3 teaspoon salt.
+          1/2 cup sugar.
+          1/4 cup brandy.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Divide the butter into two equal parts. Melt one part in a
+sauce-pan; add flour, and stir to a smooth paste; add boiling water
+slowly, stirring constantly; let come to boiling point. Remove to side
+of range, and add remaining butter in small bits; continue beating. Then
+add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.
+
+
+PUMPKIN PIE
+
+          1-1/2 cups steamed and strained pumpkin.
+          2 tablespoons flour.
+          1 cup soft brown sugar.
+          1 tablespoon rose water.
+          1 tablespoon brandy.
+          Juice 1 lemon.
+          Grated rind 1/2 lemon.
+          1/2 teaspoon ginger.
+          1/2 teaspoon salt.
+          1/4 teaspoon cinnamon.
+          2 eggs slightly beaten.
+          1-1/2 cups milk.
+
+PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with
+pastry. Bake in a hot oven for the first five minutes to set pastry;
+then reduce heat and bake slowly twenty-five minutes.
+
+[Sidenote: _November_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ONION SOUP
+
+          CELERY      MIXED PICKLES
+
+          STEWED CHICKEN--TEA BISCUIT
+
+          MASHED POTATOES
+
+          SPICED WATERMELON RIND
+
+          NOVEMBER SALAD
+
+          SQUASH PIE--WHIPPED CREAM
+
+          COFFEE      SWEET CIDER
+
+       *       *       *       *       *
+
+CREAM OF ONION SOUP
+
+          6 medium-sized onions sliced.
+          1 quart cold water.
+          1 green pepper chopped.
+          2 cups scalded milk.
+          3 tablespoons butter.
+          4 tablespoons flour.
+          1 egg yolk.
+          Parmesan cheese.
+          Salt and cayenne.
+
+PROCESS: Cook onion and pepper in two tablespoons butter five minutes,
+without browning; add water and cook until onions are soft (about forty
+minutes). Rub through a sieve. Melt remaining butter, add flour and stir
+to a paste; add gradually scalded milk, stirring constantly. Combine
+mixtures, add seasonings. Heat to boiling point, remove from range, add
+yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp
+crackers. Two tablespoons cheese may be added to soup when adding egg
+yolk. Serve very hot.
+
+
+CHICKEN STEW WITH TEA BISCUIT
+
+Dress, clean and cut up a fowl. Place in stew pan, cover with boiling
+water. Add three slices onion, one stalk celery broken in pieces, six
+slices carrot, spray of parsley, one-half teaspoon peppercorns and a
+small bit bay leaf. Heat to boiling point, skim, cover and simmer
+slowly until meat is tender; the last hour of cooking add one tablespoon
+salt. Remove chicken, add one cup thin cream, strain stock and thicken
+with flour diluted with cold milk or water. Add one-half tablespoon
+finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is
+desired, butter may be added to stock.
+
+TEA BISCUIT
+
+          2 cups flour.
+          4 tablespoons Cottolene.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+
+PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and
+rub it in lightly with tips of fingers. Add milk and mix to a soft dough
+with a knife. Toss on a floured board, pat and roll to one-half inch
+thickness. Shape with a small biscuit cutter, place close in buttered
+pan and bake 15 minutes in hot oven.
+
+
+NOVEMBER SALAD
+
+Arrange thin slices of crisp Spanish onion in nests of bleached chicory
+leaves. Pile on onion Jonathan apples pared and cut in one-half inch
+cubes, celery hearts cut in small pieces and fresh English walnut meats
+cut in quarters. There should be an equal quantity of apples and celery,
+and one cup of nut meats to two cups each of the others. Moisten with
+Mayonnaise, sprinkle each portion with finely chopped green pepper.
+
+
+SQUASH PIE
+
+          1 cup squash steamed and strained.
+          1 cup cream or rich milk.
+          1 cup sugar.
+          3 eggs slightly beaten.
+          4 tablespoons brandy or Sherry.
+          1 teaspoon cinnamon.
+          1-1/4 teaspoons nutmeg.
+          1 teaspoon ginger.
+          Salt.
+
+PROCESS: Mix the ingredients in the order given, stir until ingredients
+are well blended. Line a deep, perforated pie pan with Rich Paste; brush
+over with slightly beaten white of egg. Turn in squash mixture and bake
+in a moderate oven. Serve cold with whipped cream sweetened and flavored
+with mace.
+
+
+
+
+_December_
+
+
+          "_Merry Christmas to friends!
+              Merry Christmas to foes!
+            The world's bright with joy, so
+              Forget all your woes.
+            The earth's full of beauty, of
+              Love and good cheer.
+            Merry Christmas to all and a
+              Happy New Year._"
+                                    --_Anon._
+
+[Illustration]
+
+[Sidenote: _December_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          PORK TENDERLOIN LYONNAISE
+
+          BAKED APPLES
+
+          SCALLOPED POTATOES      FRIED EGG PLANT
+
+          BERMUDA SALAD
+
+          APRICOT DUMPLINGS--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+(For recipe see Page 38.)
+
+
+PORK TENDERLOIN LYONNAISE
+
+Wipe and split two large pork tenderloins in halves lengthwise; sprinkle
+with salt, pepper and dredge with flour. Melt two tablespoons each of
+Cottolene and butter in an iron frying pan, and brown tenderloin richly
+on both sides in the hot fat. Remove to well-greased dripping pan and
+add to fat three onions thinly sliced; cook until delicately browned,
+stirring often. Sprinkle over onions two tablespoons flour, stir well.
+Put two tablespoons vinegar into one-half cup hot water, add slowly to
+onions, mix thoroughly. Lay tenderloins over onions, cover closely and
+cook in the oven until meat is tender. Dispose tenderloin on hot serving
+platter and pour over contents of frying pan. Vinegar may be omitted and
+more water added.
+
+
+BAKED APPLES
+
+Wipe and core eight tart apples; arrange them in a granite dripping pan.
+Fill cavities with sugar and drop one-fourth teaspoon butter on top of
+each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour
+on one cup cold water. Bake in a slow oven until soft, basting often
+with syrup in pan. Dispose on serving dish and sprinkle with granulated
+sugar.
+
+
+SCALLOPED POTATOES
+
+Wash, pare and slice six medium-sized potatoes. Butter a quart baking
+dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot
+over with bits of butter, dredge with flour and sprinkle lightly with
+chives. Repeat until potatoes are used and two tablespoons each of
+butter, flour and chives. Pour over one and one-half cups milk. Cover
+and bake one hour in the oven. Remove cover and brown top. Serve in
+baking dish.
+
+
+BERMUDA SALAD
+
+Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon
+sugar, one teaspoon salt and cover with ice water. Let stand three
+hours. Drain and serve with French Dressing.
+
+
+APRICOT DUMPLINGS
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup thick cream.
+          Apricots.
+
+PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene
+with tips of fingers, add cream, cutting it into flour mixture with a
+knife. Mix well. Turn on a floured board, knead slightly and roll out to
+one-half inch thickness. Shape with a large biscuit-cutter and place two
+halves of peeled apricots (drained from the syrup in the can) on each
+circle. Enclose them, pressing edges of dough together. Place them in a
+well-buttered granite dripping pan, one and one-half inches apart;
+sprinkle round them one cup granulated sugar, pour around two and
+one-half cups cold water. Bake in a hot oven twenty minutes, basting
+three times during cooking. Serve with
+
+HARD SAUCE
+
+          1/2 cup butter.
+          Sherry wine, brandy or vanilla.
+          1 cup powdered sugar.
+          Nutmeg.
+
+PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives
+sauce a fine, smooth grain). Flavor as desired and pass through pastry
+bag and rose tube onto serving dish. Sprinkle with nutmeg.
+
+[Sidenote: _December_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          BOILED LEG OF MUTTON--CAPER SAUCE
+
+          SAVORY RICE--STEAMED SQUASH
+
+          STUFFED EGG PLANT
+
+          LIMA BEAN SALAD
+
+          GRAHAM BREAD SANDWICHES
+
+          FIG PUDDING
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+          1 quart select oysters.
+          4 cups scalded milk.
+          1 stalk celery broken in pieces.
+          1/4 cup butter.
+          3/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Place oysters in a colander; pour over one cup cold water. Take
+up each oyster with the fingers to remove bits of shells, reserve the
+liquor. Heat to boiling point and strain through double cheese cloth,
+set aside. Scald milk with celery, remove celery and add strained oyster
+liquor to milk. Plump oysters in their own liquor, take up with a
+perforated skimmer and lay over butter and seasonings, place in a hot
+soup tureen. Strain liquor into milk mixture and pour the latter over
+oysters. Serve at once with crisp, hot oyster crackers.
+
+
+BOILED LEG OF MUTTON
+
+Wipe meat; pound gently all over with a cleaver. Place in a kettle and
+cover with cold water, add one small carrot sliced, one turnip sliced,
+four slices onion, two sprays parsley, a bit of bay leaf and one-half
+teaspoon peppercorns. Cover and bring quickly to boiling point; boil
+five minutes. Skim. Reduce heat and simmer until meat is tender (from
+two to three hours). Add one tablespoon salt the last hour of cooking.
+Serve with
+
+CAPER SAUCE
+
+          3 tablespoons butter.
+          3 tablespoons flour.
+          1-1/2 cups strained mutton broth (or hot water).
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup capers
+
+PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings.
+Stir to a paste and pour on slowly broth in which mutton was boiled,
+first removing fat. Beat until smooth and glossy, add capers and heat to
+boiling point. Serve in sauce-boat.
+
+
+SAVORY RICE
+
+Cook one cup well-washed rice in three quarts of boiling water until
+partially softened. Drain; add to rice two cups of well-seasoned White
+Stock; turn into double boiler and steam until rice is soft and stock
+absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped
+chives or parsley. Mix well with a fork and turn into hot serving dish.
+Sprinkle with pepper.
+
+
+STEAMED SQUASH
+
+Cut a marrow squash in slices, remove the seeds and stringy portions,
+pare and lay in a steamer. Cook over boiling water until tender. Drain
+perfectly dry. Mash and season with butter, salt, pepper and a little
+sugar. Serve hot with tiny dots of butter over top.
+
+
+STUFFED EGG PLANT
+
+Cut a slice from the stem end of a large egg plant. Remove the inside,
+leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes,
+and cook in boiling salted water until tender; drain. Cook two
+tablespoons butter with one onion finely chopped, until delicately
+colored (not brown), add one tablespoon finely chopped parsley. Mix with
+egg plant, season with salt and pepper, and refill shell. Cover with
+one-half cup buttered crumbs and bake in the oven until heated
+throughout and crumbs are brown. Serve in shell.
+
+
+LIMA BEAN SALAD
+
+          2 cups or
+          1 can lima beans.
+          French dressing.
+          Cream Dressing.
+          2 hard-cooked eggs.
+          1 tablespoon finely chopped chives.
+
+PROCESS: Cook beans in boiling salted water until tender; drain. If
+canned French lima beans are used, drain from liquor in can and rinse in
+cold water. Cover beans with French Dressing, let stand one hour. Drain
+and sprinkle with chives (onion juice may be used). Mix with Cream
+Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs
+cut in quarters lengthwise; dip sharp edge in French Dressing, then in
+finely chopped chives or parsley.
+
+
+GRAHAM BREAD SANDWICHES
+
+Rub one cream cheese to a paste, add six olives finely chopped and
+one-half cup finely chopped pecans. Spread thin slices of graham bread
+with chive butter. Spread an equal number slices of bread with cheese
+mixture. Lay one of each together, press edges, trim off crusts and cut
+diagonally across in triangles.
+
+GRAHAM BREAD
+
+          4 cups boiling water.
+          2 tablespoons sugar.
+          1 tablespoon salt.
+          2 tablespoons Cottolene.
+          1 yeast cake dissolved in
+          1/2 cup lukewarm water.
+          8 cups Graham flour.
+          6 cups white flour.
+
+PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on
+boiling water; when lukewarm add dissolved yeast cake. Sift together
+Graham and white flour, reserving one cup white flour for kneading. Add
+flour gradually to water mixture, stirring constantly; beat as mixture
+becomes stiff. Turn on a well-floured board and knead until dough is
+smooth and elastic. Return dough to bowl, cover and set to rise in a
+warm place. When dough has doubled its bulk, cut it down with a knife
+without removing from bowl; cover and set to rise again. When double in
+bulk, knead slightly, weigh dough and divide into one-pound loaves.
+Shape loaves, place two loaves in each well-greased, brick-shaped bread
+pan, brush between loaves with melted Cottolene. (There will be six
+loaves.) Cover and set to rise; when light, bake one hour in a "bread
+oven."
+
+CHIVE BUTTER
+
+Cream one-fourth cup butter; add two tablespoons very finely chopped
+chives. Season with a few grains salt and cayenne.
+
+
+FIG PUDDING
+
+          1 cup chopped washed figs.
+          1/3 cup Cottolene.
+          3 eggs well beaten.
+          2-1/2 cups soft bread crumbs.
+          1/3 cup milk.
+          1 cup soft brown sugar.
+          1 teaspoon salt.
+          Grated rind of half an orange.
+
+PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the
+milk mixture add eggs, sugar, salt and orange rind; combine mixtures.
+Beat thoroughly and turn into a well-greased tube mold; cover and steam
+three hours. Serve with Brandy or Vanilla Sauce.
+
+[Illustration]
+
+[Sidenote: _December_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF CARROT SOUP
+
+          POT ROAST OF BEEF--MUSHROOM SAUCE
+
+          BROWNED POTATOES      PARSLEY ONIONS
+
+          PARSNIP FRITTERS
+
+          CREAM COLD SLAW
+
+          STEAMED SNOW BALLS--SAUCE SOUFFLE
+
+          COFFEE--TEA
+
+       *       *       *       *       *
+
+CREAM OF CARROT SOUP
+
+          2 cups chopped carrots.
+          1 small onion sliced.
+          2 sprays parsley.
+          1/4 cup washed rice.
+          2 cups water.
+          2 cups scalded milk.
+          1/2 cup hot cream.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, pepper.
+
+PROCESS: Cook carrots in water until tender. Rub through sieve,
+reserving the liquor. Cook rice in milk in double boiler until soft.
+Saute onion a delicate brown in butter, add flour and stir to a paste.
+Add carrot mixture to milk and pour slowly over flour paste, stirring
+constantly; heat to boiling point and add cream. Strain into hot soup
+tureen and sprinkle with finely chopped parsley.
+
+
+POT ROAST
+
+Wipe five pounds beef cut from top of round; put bits of fat in an iron
+frying pan, shake over fire until tried out (there should be about
+one-fourth cup fat). Rub meat over with salt, dredge with flour and sear
+quickly over in hot fat turned into the pot in which meat is to roast.
+Add one cup boiling water, cover closely and cook slowly until meat is
+tender (about four or five hours), turn occasionally, add only
+sufficient water to prevent meat burning. The last hour of cooking
+sprinkle well with salt and pepper. Serve with brown gravy made from
+liquor in pot.
+
+
+MUSHROOM SAUCE
+
+          4 tablespoons butter.
+          5-1/2 tablespoons flour.
+          2 cups brown stock.
+          1/2 can small mushrooms.
+          1 egg yolk slightly beaten.
+          2 teaspoons butter.
+          1/2 tablespoon Worcestershire Sauce.
+          1/2 teaspoon Kitchen Bouquet.
+          Salt, pepper.
+
+PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour
+and continue browning, stirring constantly. Pour on stock slowly,
+continue stirring until sauce is smooth. Drain mushrooms from the liquor
+and saute them delicately in butter. Remove from range, add egg yolk and
+Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
+Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
+
+
+BROWNED POTATOES
+
+Pare the desired number of medium-sized potatoes; parboil ten minutes in
+boiling salted water. Drain, dry and place in pan around roast beef,
+veal or pork, fifty minutes before meat is done. Baste with the liquor
+in pan and turn often to brown evenly.
+
+
+PARSLEY ONIONS
+
+Select the desired number of silver skin onions, medium size. Peel and
+cover with boiling water, bring to boiling point, boil five minutes.
+Drain and cover again with boiling salted water. Cook until tender,
+drain and remove to serving dish. Melt one-third cup butter (for one
+dozen onions) in same sauce-pan, add one teaspoon finely chopped
+parsley. Pour butter over onions and sprinkle with black pepper.
+
+
+PARSNIP FRITTERS
+
+Wash and scrub parsnips. Cover with boiling water and cook until tender.
+Drain, plunge in cold water and rub off skins with the hands. Mash and
+rub them through a coarse sieve. Season with salt and pepper, moisten
+with a little cream and butter. Flour the hands and shape mixture in
+small, flat, oval cakes. Dredge them with flour and saute a golden brown
+in melted butter, turning them as griddle cakes. Serve very hot.
+
+
+CREAM COLD SLAW
+
+Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk
+and shave in very thin slices crosswise. Cover with ice water and when
+crisp drain dry. Mix with the following Cream Dressing. Pile
+pyramid-like in a glass serving dish, and serve very cold. If cabbage is
+large, use half a head.
+
+CREAM DRESSING
+
+One cup thick sour cream (not old sour cream). Chill and stir in one
+teaspoon salt, a few grains cayenne, three tablespoons fine sugar and
+three tablespoons vinegar, diluted with one tablespoon cold water. Beat
+well and pour over cabbage, toss lightly with a fork and sprinkle with
+one teaspoon finely chopped parsley.
+
+
+STEAMED SNOW BALLS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon salt.
+          1/2 teaspoon orange extract.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder and salt; add to first mixture alternately
+with milk. Add extract. Cut and fold in whites of eggs. Fill buttered
+pop-over cups two-thirds full, place in steamer, cover steamer with a
+folded crash tea towel, cover closely and steam forty-five minutes.
+Serve with orange sauce or in nests of Whipped Cream, sweetened and
+flavored with Vanilla.
+
+EDITORS NOTE:
+
+_This will also be found a very acceptable menu for a Christmas Dinner._
+
+[Sidenote: _December_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS
+
+          CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS
+
+          CELERY      RIPE OLIVES
+
+          BRACE OF DUCKS--STUFFING
+
+          OLIVE SAUCE
+
+          GLAZED SWEET POTATOES--"THORN" APPLES
+
+          HAWAIIAN SALAD
+
+          PLUM PUDDING--BRANDY SAUCE
+
+          CHOCOLATE CAKE
+
+          BON BONS--NUTS AND RAISINS--FRUITS
+
+          CAFE NOIR--WATER BISCUIT--CHEESE
+
+       *       *       *       *       *
+
+OYSTER COCKTAILS
+
+          1 tablespoon fresh grated horseradish.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1 tablespoon Worcestershire Sauce.
+          3 tablespoons tomato catsup.
+          1 teaspoon salt.
+          Few drops Tobasco Sauce.
+
+PROCESS: Mix ingredients in the order given. Chill thoroughly and pour
+over oyster cocktails. Place six small oysters in each cocktail glass,
+add sauce and serve very cold. This sauce is sufficient for six
+cocktails. Oyster Cocktails may be served very attractively in tomato
+cups.
+
+
+CREAM OF ALMOND SOUP
+
+          2 quarts chicken or white stock.
+          1-1/2 tablespoons butter.
+          3/4 cup blanched almonds.
+          2 tablespoons cornstarch.
+          1 cup hot cream.
+          Salt, pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the butter and flour together in a sauce-pan; add
+gradually hot stock until of the consistency to pour; then add
+remaining stock, let cook gently twenty minutes. Chop almonds fine,
+then pound them to a paste, add to first mixture and beat until
+thoroughly blended. Add hot cream and seasoning. Serve en tasse;
+sprinkle each portion with finely chopped parsley.
+
+
+ROAST BRACE OF DUCKS
+
+Dress and clean a brace (two) young domestic or wild ducks. Truss same
+as goose. If domestic ducks are used they may be stuffed. In the wild
+ducks place in each a head of celery; this is thought to improve their
+flavor. Domestic ducks should always be cooked "well done" and twice as
+long as wild ducks. Place the ducks on rack in dripping pan, sprinkle
+with salt and pepper, cover breast and legs with very thin slices of fat
+salt pork. Place in a hot oven and roast one and one-quarter hours,
+basting every five minutes (with fat in pan) for the first half hour,
+afterwards every ten minutes. Domestic ducks require a hotter oven than
+wild ducks or fowl. When tender, remove string and skewers. Place on hot
+serving platter, surround with Thorn Apples and serve with Olive sauce.
+
+STUFFING
+
+          2 cups cracker crumbs.
+          1 cup English walnut meats broken in small bits.
+          1 cup thick cream.
+          1/2 cup butter.
+          1 onion finely chopped.
+          1 teaspoon finely chopped parsley.
+          1/2 teaspoon celery salt.
+          1/4 teaspoon salt.
+          1/8 teaspoon black pepper.
+
+PROCESS: Crush crackers with the hands, not too fine. Add nut meats,
+butter melted, cream, onion and parsley; mix well with a fork; add
+seasonings. If stuffing appears too dry add more cream (a cup of chopped
+apple or celery may be added). This is sufficient stuffing for one duck.
+
+OLIVE SAUCE
+
+          4 tablespoons butter.
+          1 slice onion.
+          5-1/2 tablespoons flour.
+          2 cups Brown Stock.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1 dozen olives.
+
+PROCESS: Melt butter in sauce-pan, add onion and cook until delicately
+browned; remove onion and stir butter until well browned; add flour
+sifted with seasonings, stir to a smooth paste and continue browning.
+Add stock gradually, beating constantly. Pare the meat from olive pits,
+leaving it in one continuous curl. Cover with boiling water and cook six
+or seven minutes. Drain and add to Sauce.
+
+
+GLAZED SWEET POTATOES
+
+Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in
+boiling salted water; drain and cut lengthwise in halves. Arrange them
+in a well-buttered granite dripping pan. Make a syrup by boiling one cup
+sugar with one-half cup water and two tablespoons butter three or four
+minutes. Dip each piece of potato into syrup and arrange in dripping
+pan. Bake until potatoes are tender (about forty minutes) basting two or
+three times with remaining syrup. Oven should not be too hot as these
+potatoes will scorch easily.
+
+
+"THORN" APPLES
+
+Prepare a syrup by boiling two cups sugar and one and three-fourths cups
+water ten minutes. Wash, wipe, core and pare the desired number of
+apples (about eight for this quantity of syrup). Drop apples into syrup
+when pared, to prevent discoloration. Cook until tender, skimming syrup
+when necessary. Use a deep sauce-pan for this purpose, as apples cook
+better when covered with syrup. Better cook four apples at a time. Drain
+from syrup and fill the cavities with quince jelly and stick apples
+thickly with blanched and shredded almonds slightly toasted. Cut the
+almonds lengthwise in three pieces, then divide, making six "thorns." It
+is best to toast them in the oven until they are a golden brown.
+
+
+HAWAIIAN SALAD
+
+Arrange slices of canned Hawaiian pineapple, drained from the liquor in
+the can, in nests of crisp lettuce heart leaves. Pile on these Malaga
+grapes peeled, cut in halves lengthwise and seeds removed, mixed with an
+equal quantity of English walnut meats broken in pieces. Sprinkle
+thickly with candied cherries, cut in fine shreds or chopped. Moisten
+with French Dressing No. 2.
+
+FRENCH DRESSING NO. 2
+
+          1/4 teaspoon salt.
+          1/4 teaspoon paprika.
+          Few grains cayenne.
+          6 tablespoons olive oil.
+          2 tablespoons lemon juice or
+          1 tablespoon Tarragon vinegar and
+          1 of lemon juice.
+
+PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon
+juice slowly while stirring constantly. Chill thoroughly and use on
+Fruit Salad.
+
+
+PLUM PUDDING
+
+          1/2 lb. stale bread crumbs.
+          1 cup scalded milk.
+          1/3 cup soft brown sugar.
+          5 eggs.
+          1 cup raisins seeded and shredded.
+          3/4 cup English currants.
+          1/2 cup English walnut meats chopped.
+          2/3 cup figs chopped fine.
+          1/2 cup citron cut in thin shreds.
+          2/3 cup Cottolene.
+          1/4 cup brandy.
+          1/2 grated nutmeg.
+          1 teaspoon cinnamon.
+          1/2 teaspoon mace.
+          1/2 teaspoon cloves.
+          1-1/2 teaspoons salt.
+
+PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar,
+yolks of eggs beaten very light, fruits mixed with nut meats and citron.
+Cream Cottolene and add to first mixture, then brandy and spices sifted
+together. Fold in whites of eggs beaten stiff; mix thoroughly and turn
+into a well-greased tube mold and steam five to six hours. Remove from
+mold to hot serving platter. Garnish with sprays of holly, pour around
+brandy, light with a taper and send to table en flambeau (in a flame).
+Serve with Brandy Sauce.
+
+BRANDY SAUCE
+
+          1/2 cup butter.
+          1 cup confectioners' sugar.
+          Whites 2 eggs beaten stiff.
+          1/8 teaspoon salt.
+          2/3 cup heavy cream whipped stiff.
+          2 tablespoons brandy.
+          1 tablespoon Jamaica rum.
+          Grating nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly. Place
+over hot water, add eggs and beat with a Gem whip until evenly blended,
+cool slightly and add brandy, rum and salt. Fold in cream and sprinkle
+with nutmeg.
+
+[Sidenote: _December_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH BARLEY
+
+          ROAST LOIN OF PORK--BROWN GRAVY
+
+          APPLE RINGS
+
+          BAKED SWEET POTATOES
+
+          SPICED PEACHES
+
+          APPLE AND DATE SALAD
+
+          CRANBERRY TARTS--CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMME WITH BARLEY
+
+          2 quarts consomme.
+          2 tablespoons pearl barley.
+          2 quarts boiling water.
+          Salt.
+          Chives or Parsley.
+
+PROCESS: Soak barley in cold water over night; drain and cook in boiling
+salted water until soft. Drain and reheat in consomme. Sprinkle in
+one-half tablespoon finely chopped chives or parsley. Serve with crisp
+crackers.
+
+
+ROAST LOIN OF PORK
+
+Wipe a five-pound loin of pork (little pig if possible); sprinkle with
+salt, pepper, powdered sage and dredge with flour. Place in dripping
+pan, surround with some of the fat cut in small cubes. Set to cook in a
+moderate oven for four hours, basting every ten minutes for the first
+half hour and afterwards every fifteen minutes, with dripping in pan.
+Remove to serving platter, surround with Apple Rings and make a gravy
+same as for other roast meats.
+
+
+APPLE RINGS
+
+Pare, core and cut apples that are not too sour, in rings one-half inch
+thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup
+sugar with one cup water, ten minutes. Drop in three or four Cassia buds
+or pieces of stick cinnamon. Cook three or four apple rings at a time in
+syrup until soft, turning often to preserve their shape. Drain and
+arrange them around roast loin of pork. The syrup may be used for
+stewing apples or prunes.
+
+
+BAKED SWEET POTATOES
+
+Select smooth sweet potatoes of uniform size. Wash and scrub with a
+vegetable brush. Bake same as white potatoes. When soft, break the
+skins, put into each a teaspoon butter and serve hot.
+
+
+APPLE AND DATE SALAD
+
+Pare and core three Jonathan apples. Cut them Julienne style (in
+straws); there should be two cups. Sprinkle apples with lemon juice to
+prevent discoloration. Clean one-half pound of dates, remove skins and
+stones; let them dry off in the oven. When cold cut each date in strips,
+same as apples. Mix apples and dates and marinate them with French
+Dressing. Let stand one hour. Then add one-half cup almonds cut in
+shreds lengthwise. Mix well and serve in nests of lettuce heart leaves.
+Mask with Mayonnaise Dressing.
+
+
+CRANBERRY TARTS
+
+Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put
+one or two teaspoons Cranberry mixture on one side of square, moisten
+the edges with water, fold in triangle shape. Crimp the edges and prick
+over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve
+hot with cheese.
+
+CRANBERRY MIXTURE
+
+          2 cups cranberries chopped moderately.
+          1/2 cup raisins seeded and chopped.
+          1-1/2 cups sugar.
+          1/3 cup water.
+          Few grains salt.
+          1 tablespoon butter.
+
+PROCESS: Mix ingredients in the order given (except butter). Cook until
+soft, stirring constantly. Add butter, chill mixture. Use for pie with
+one crust and decorate, when baked, with pastry cut in fancy shapes and
+baked on a tin sheet, or use for filling tarts.
+
+
+
+
+_Supplementary Recipes_
+
+          _Including recipes for a few cakes for special
+          occasions, a variety of cookies suitable for use
+          at any time, together with a selection of
+          breakfast cakes, muffins, rolls, etc., that would
+          not usually come within the compass of a dinner
+          menu._
+
+
+BRIDE'S CAKE
+
+          1/2 cup Cottolene.
+          2 cups fine granulated sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon orange extract
+          Whites of 8 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour with baking powder and salt; add alternately to first
+mixture with milk, continue beating. Add extract, and cut and fold in
+the whites of eggs beaten until stiff and dry. Fill a tube cake pan
+well-greased with Cottolene, two-thirds full, and bake fifty minutes in
+a moderate oven. When slightly cool, spread with Ornamental Frosting.
+
+
+TWELVE POUND FRUIT CAKE
+
+"GROOM'S CAKE"
+
+          1/2 pound Cottolene.
+          1 pound brown sugar rolled.
+          Yolks 12 eggs well beaten.
+          2 cups N. O. Molasses.
+          1 pound flour.
+          1/2 tablespoon cinnamon.
+          1 teaspoon cloves.
+          1/2 tablespoon mace.
+          1 teaspoon salt.
+          1 teaspoon soda.
+          Whites 12 eggs beaten stiff.
+          2-1/2 pounds seeded raisins.
+          3 pounds currants.
+          1 pound citron thinly sliced and cut in shreds.
+          1/2 pound candied cherries cut in quarters.
+          1/4 pound candied orange peel finely chopped.
+          1/4 pound candied lemon peel finely chopped.
+          1/4 cup brandy.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg yolks, continue stirring and beating, add molasses, flour mixed and
+sifted with spices, salt and soda; fold in the whites of eggs and lastly
+add the fruit except citron. Turn mixture into a well-greased pan lined
+with several thicknesses of heavy paper, put citron into mixture in
+layers, having a layer of batter on top. Divide the mixture equally in
+two tube pans, eight inches in diameter, filling pans two-thirds full.
+Bake two and three-quarter hours.
+
+
+NEW ENGLAND ELECTION CAKE
+
+          1 cup bread dough slightly rounded.
+          1/3 cup Cottolene.
+          2 eggs.
+          1 cup soft brown sugar.
+          1/2 cup sour milk.
+          2/3 cup seeded and shredded raisins.
+          6 large figs chopped fine.
+          1-1/4 cups flour.
+          1/2 teaspoon soda.
+          1/4 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon cinnamon.
+          1 teaspoon salt.
+
+PROCESS: Cream Cottolene and work it in the dough with the hand. Add
+eggs well beaten, sugar, soda dissolved in milk, fruit dredged with
+one-fourth cup flour, remainder flour mixed and sifted with spices and
+salt. Beat thoroughly with the hand. Turn mixture into a well-buttered,
+brick-shaped bread pan, cover and let rise for one and a quarter hours
+in a warm place. Bake one hour in a moderate oven. Spread with
+
+MILK FROSTING
+
+          1-1/2 cups granulated sugar.
+          1/2 cup rich milk.
+          1 teaspoon butter.
+          1/4 teaspoon each vanilla and lemon extract.
+
+PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly
+that sugar may not stick to saucepan, bring to boiling point and cook
+without stirring twelve to fourteen minutes. Remove from range and beat
+until of the consistency to spread; add flavoring and pour over cake,
+spread evenly with spatula. When frosting is firm, crease at once with
+the dull edge of a silver knife. When eggs are high in price, this
+frosting will prove very acceptable.
+
+
+CHOCOLATE LAYER CAKE
+
+          4 squares chocolate.
+          3 tablespoons boiling water.
+          1/3 cup Cottolene.
+          1-1/2 cups sugar.
+          1/2 cup milk.
+          2 cups pastry flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          3 eggs.
+          1/2 teaspoon Vanilla.
+
+PROCESS: Melt chocolate over hot water, add boiling water and cook over
+hot water until smooth, stirring constantly. Cream Cottolene, add sugar
+gradually, stirring constantly; add chocolate mixture. Add yolks of eggs
+well beaten. Mix and sift flour, baking powder and salt, add alternately
+to first mixture with milk. Add flavoring, and cut and fold in the
+stiffly beaten whites of eggs. Turn into buttered layer cake pans and
+bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for
+recipe see Page 56) and sprinkle with shredded toasted almonds before
+frosting sets.
+
+
+VALENTINE CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          3-1/4 cups flour.
+          4-1/2 teaspoons baking powder.
+          1 teaspoon rose water.
+          1/4 teaspoon mace.
+          1/2 teaspoon salt.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk
+thick and light, add gradually remaining cup sugar. Combine mixtures.
+Mix and sift flour, baking powder, mace and salt. Add alternately to
+first mixture with milk, add rose water. Then cut and fold in the
+stiffly beaten whites of eggs. Bake in small heart-shaped individual
+tins. Cover with frosting and outline the edge with tiny red candies.
+
+
+SEED CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          2 eggs well beaten.
+          1 teaspoon soda.
+          1 cup buttermilk.
+          1 teaspoon salt.
+          Flour.
+          1-1/2 tablespoons caraway seeds.
+          Raisins.
+
+PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda
+dissolved in milk, salt, seeds, and flour to make a soft dough. Chill
+the dough and shape as other cookies. Place a seeded raisin or the half
+of a pecan nut meat in center of each before baking.
+
+
+CHOCOLATE NUT AND FRUIT COOKIES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          1/4 cup grated chocolate.
+          2 extra tablespoons sugar.
+          2 tablespoons boiling water.
+          2 eggs well beaten.
+          1 cup nut meats chopped.
+          1 cup raisins seeded and shredded.
+          2-1/4 cups flour.
+          3 tablespoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add the two extra tablespoons sugar and
+boiling water. Cook one minute; when cool add to first mixture. Add
+beaten eggs. Mix and sift flour (reserving one-fourth cup), baking
+powder and salt. Add to cake mixture. Add fruit and nut meats dredged
+with remaining flour. Chill mixture. Drop from spoon onto a well-greased
+baking sheet one and one-half inches apart; press a raisin or the half a
+nut meat in center of each cake and bake in a moderate oven.
+
+
+RAISIN CAKELETS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          2 eggs well beaten.
+          Yolk 1 egg.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup raisins seeded and cut in pieces.
+          1 tablespoon flour.
+          Blanched and shredded almonds.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
+Add to first mixture alternately with milk; add raisins dredged with
+tablespoon flour. Beat thoroughly and fill small, buttered individual
+tins two-thirds full. Strew tops with almonds, sprinkle with powdered
+sugar and bake twelve to fifteen minutes in a moderate oven.
+
+
+PLAIN GINGER CAKES
+
+          1 cup N. O. molasses.
+          2 teaspoons soda.
+          1/2 cup Cottolene.
+          1/2 cup boiling water.
+          4 cups flour.
+          1 teaspoon salt.
+          1 tablespoon ginger.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+
+PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine
+in mixing bowl. Mix and sift flour, salt and spices, add to first
+mixture and beat thoroughly. Chill dough and roll a small portion at a
+time to one-half inch thickness, shape with a round cutter. Press a
+seeded raisin in top of each, sprinkle with coarse granulated sugar.
+Bake in a moderate oven. It may be necessary to add more flour, as flour
+varies in thickening properties.
+
+
+BROWNIES
+
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          1/4 cup powdered sugar.
+          1/3 cup bread flour.
+          1/3 cup N. O. molasses.
+          3/4 cup pecan nut meats broken in small bits.
+          1/4 teaspoon salt.
+          1/2 teaspoon ginger.
+
+PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg,
+flour sifted with salt, ginger and nut meats. Bake in very small
+well-greased, iron gem or brownie cups. Place one-half pecan nut meat on
+top of each cake.
+
+
+BRANDY SNAPS
+
+          1/2 cup molasses.
+          1/4 cup Cottolene.
+          7/8 cup flour.
+          2/3 cup granulated sugar.
+          1 tablespoon ginger.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+
+PROCESS: Put molasses in sauce-pan, bring to boiling point; add
+Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg
+and salt. Drop from tip of spoon in small portions on a buttered tin
+sheet, about three inches apart. Bake in a slow oven. When slightly
+cool, remove from sheet with a spatula and roll over the handle of a
+wooden spoon. Lay on cake cooler until crisp.
+
+
+BAKING POWDER BISCUITS
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+          3/4 cup milk or water.
+
+PROCESS: Sift together flour, baking powder and salt. Add shortening and
+rub into flour with tips of fingers, using a light touch. Add milk or
+water, mix with a knife to a soft dough. Turn on a lightly floured
+board; knead slightly. Pat and roll to one-half inch thickness. Shape
+with small biscuit cutter. Place close together in a buttered pan and
+bake in a hot oven fifteen minutes.
+
+
+CREAM FRUIT ROLLS
+
+          2 cups pastry flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup cream.
+          Dates.
+
+PROCESS: Sift together flour, salt and baking powder; add shortening and
+rub in with tips of fingers. Add cream, mix with knife to a soft dough.
+Turn on a lightly floured board; pat and roll to one-third inch
+thickness. Cut with biscuit cutter, place one-half of a stoned date on
+half of biscuit, brush edges with milk and fold as Parker House Rolls.
+Press edges together, brush top of rolls with milk and place one-half
+date on top of each. Bake on a buttered sheet in a hot oven fifteen
+minutes.
+
+
+LITTLE CREAM BISCUIT
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon Cottolene.
+          3/4 cup of rich cream.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+with tips of fingers. Cut the cream into mixture with a silver knife.
+When well mixed, toss on a well-floured board, pat and roll one-half
+inch thick. Shape with very small biscuit cutter (size of silver
+dollar), brush the top over with milk and bake twelve to fifteen minutes
+in a hot oven.
+
+
+WHEAT MUFFINS
+
+          3 tablespoons Cottolene.
+          1/4 cup sugar.
+          3/4 cup thin cream or milk.
+          4 teaspoons baking powder.
+          2 cups flour.
+          1/2 teaspoon salt.
+          1 egg beaten very light.
+
+PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually,
+then alternately cream and flour sifted with baking powder and salt. Add
+well-beaten egg. Bake in hot, well-buttered gem cups. A cup of
+blueberries may be added to this mixture for blueberry tea cakes or
+one-fourth pound dates may be stoned, chopped and added to the butter
+and sugar for date muffins.
+
+
+GRAHAM MUFFINS
+
+          1 cup Graham flour.
+          1 cup white flour.
+          1/4 cup sugar or molasses.
+          1 teaspoon salt.
+          1 cup milk.
+          1 egg beaten very light.
+          2 tablespoons Cottolene.
+          4 teaspoons baking powder.
+
+PROCESS: Sift together flours, sugar, salt and baking powder. Add milk
+gradually, egg beaten very light and melted Cottolene. Beat mixture
+thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in
+a hot oven.
+
+
+CORN MUFFINS
+
+          1 cup corn meal.
+          1 cup white flour.
+          4 teaspoons baking powder.
+          1/4 cup sugar.
+          1/2 teaspoon salt.
+          1 cup thin cream or milk.
+          2 eggs beaten very light.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.
+Add cream or milk and stir to a smooth batter. Add well beaten eggs and
+melted butter. Beat thoroughly and bake in hot buttered gem cups in a
+hot oven twenty minutes.
+
+
+POPOVERS
+
+          1 cup flour.
+          1/4 teaspoon salt.
+          7/8 cup milk.
+          1 teaspoon melted Cottolene.
+          2 eggs beaten very light.
+
+PROCESS: Sift flour and salt together, add milk gradually, beating
+continuously. Add melted Cottolene and beaten eggs. Beat batter with a
+Dover egg beater three or four minutes until it is perfectly smooth,
+creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups
+and bake in a hot oven thirty to thirty-five minutes. They may also be
+baked in earthen custard cups. When baked in the latter vessel they will
+have a glazed appearance.
+
+
+SOUR MILK GRIDDLE CAKES
+
+          2-1/2 cups flour.
+          1 teaspoon salt.
+          1 tablespoon Cottolene.
+          2 cups rich sour milk.
+          1-1/4 teaspoons soda.
+          1 egg lightly beaten.
+
+PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a
+smooth batter. Add Cottolene and well-beaten egg; continue beating until
+ingredients are thoroughly blended. Batter should be smooth and creamy.
+Drop by spoonsful on well-greased, hot griddle; grease griddle with
+melted Cottolene. Cook on one side and, when light and covered with
+bubbles, turn and cook on the other side.
+
+
+WAFFLES
+
+          3-1/2 cups flour.
+          2 tablespoons baking powder.
+          1 teaspoon salt.
+          2 cups milk.
+          Yolks 4 eggs.
+          Whites 4 eggs.
+          1 tablespoon melted Cottolene.
+
+PROCESS: Mix and sift dry ingredients, add milk gradually, beating
+constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs
+beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle
+iron (use melted Cottolene for greasing waffle iron), browning first on
+one side, then turn iron and brown on the other. Serve with maple or
+lemon syrup.
+
+
+GERMAN COFFEE CAKE
+
+          1 cup scalded milk.
+          3 tablespoons Cottolene.
+          1/3 cup sugar.
+          1/2 teaspoon salt.
+          1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
+          1 egg well beaten.
+          1/2 cup seeded and shredded raisins.
+          Flour.
+
+PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk.
+When lukewarm add dissolved yeast cake, beaten egg and sufficient flour
+to make a very thick batter. Beat thoroughly until mixture is smooth.
+Add raisins, cover closely and set to rise. When light, spread dough in
+buttered dripping pan one inch in thickness; cover and let rise again.
+Before placing in the oven, brush over with beaten egg and cover with
+the following mixture:
+
+Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix
+with one and one-half teaspoons cinnamon. When sugar is partially melted
+add one and one-half tablespoons flour. Mix well and spread on cake,
+strew top with blanched and shredded almonds, bake twenty-five minutes
+in a moderate oven.
+
+
+SALAD ROLLS
+
+          1 cup scalded milk.
+          1-1/2 cups flour.
+          3 tablespoons sugar.
+          1/8 cup melted Cottolene.
+          1 teaspoon salt.
+          2 eggs well beaten.
+          1 compressed yeast cake dissolved in
+          1/4 cup lukewarm water.
+          3/4 teaspoon grated lemon rind.
+          Flour.
+
+PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When
+lukewarm add dissolved yeast cake and one and one-half cups flour, beat
+thoroughly; cover and let rise; when light add melted Cottolene, well
+beaten eggs, grated lemon rind and just enough flour to knead. Cover and
+set to rise again; when light turn on a floured board, knead slightly;
+roll to one-half inch thickness, shape with very small biscuit cutter,
+then roll each biscuit in the shape of a finger roll. Place on a
+buttered sheet an inch and one-half apart; set to rise, and bake fifteen
+minutes in a hot oven. Five minutes before removing from oven, brush
+over tops with white of one egg slightly beaten, diluted with one
+tablespoon milk.
+
+
+CINNAMON ROLLS
+
+          2 cups scalded milk.
+          2/3 cup sugar.
+          1 compressed yeast cake in 1/2 cup lukewarm water.
+          1 teaspoon salt.
+          4 tablespoons granulated sugar.
+          3 eggs lightly beaten.
+          1/2 teaspoon cinnamon.
+          1/3 cup Cottolene.
+          Flour.
+
+PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two
+cups flour and dissolved yeast cake; beat thoroughly; cover and set to
+rise. When light, add well beaten eggs, Cottolene worked to a creamy
+consistency, sugar, salt and flour enough to knead (about six and
+one-half cups). Knead until smooth and elastic. Roll out to one-fourth
+inch thickness, spread generously with soft butter, sprinkle thickly
+with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off
+slices one-half inch thick; set them close together, cut side down, in a
+greased dripping pan. Brush between rolls with melted Cottolene, cover
+and set to rise. When light, bake thirty minutes in a moderate oven,
+remove from oven and brush over with white of egg diluted with two
+tablespoons cold milk. Return to oven to brown; repeat, to make them
+glossy.
+
+
+BLUEBERRY TEA CAKE
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          1 egg.
+          2-2/3 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          1 cup milk.
+          3/4 cup berries.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+egg beaten thick and light. Mix and sift flour (except three
+tablespoons), baking powder and salt; add to first mixture alternately
+with milk. Sprinkle remaining flour over berries and fold them in
+quickly. Bake in well greased shallow pan thirty minutes in a moderate
+oven. Serve hot with Hard Sauce or cream, or with butter.
+
+
+DOUGHNUTS
+
+          3 eggs.
+          1-1/3 cups sugar.
+          3 tablespoons Cottolene.
+          5 cups bread flour.
+          1 teaspoon nutmeg.
+          2 teaspoons salt.
+          1-1/4 cups sour cream.
+          1-1/2 teaspoons soda.
+
+PROCESS: Beat eggs very light without separating the whites and yolks;
+add sugar gradually, beating constantly; add Cottolene and continue
+beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to
+first mixture with sour cream. Chill dough, then toss on a slightly
+floured board, roll to one-half inch thickness; shape with cutter and
+fry in deep, hot Cottolene. Drain on soft brown paper. When cool,
+sprinkle with powdered sugar.
+
+
+CRULLERS
+
+          4 tablespoons Cottolene.
+          1-1/4 cup sugar.
+          2 eggs.
+          4 cups flour.
+          1/4 teaspoon nutmeg.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3/4 cup milk.
+          1/4 cup Sherry wine.
+          Cinnamon and powdered sugar.
+
+PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
+Add yolks beaten thick and light, and whites beaten stiff and dry. Mix
+and sift flour, salt, nutmeg and baking powder, add to first mixture
+alternately with milk; add Sherry wine. Turn onto a well-floured board
+and pat and roll to one-eighth inch thickness. Cut in pieces three
+inches long by two and one-half inches wide, make four parallel gashes
+lengthwise of each cruller, at equal distances apart; lift each by
+running fingers through gashes and drop carefully into hot Cottolene;
+turn when they rise to top of fat. When cooked, drain on brown paper and
+sprinkle with powdered sugar mixed with a little cinnamon.
+
+
+FRIED OYSTERS (IN CRACKER MEAL)
+
+Wash the desired number of New York Counts, using one cup cold water to
+a quart of oysters. Drain and dry them between crash towels. Sprinkle
+with salt and pepper, dredge with flour and dip them, one at a time, in
+egg, diluted with two tablespoons cold water to each egg. Then dip in
+fine cracker meal. It is very important that each oyster is well covered
+with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown
+paper, garnish with stuffed olives and sprays of parsley.
+
+
+FRIED OYSTERS (IN BATTER)
+
+Follow directions in the foregoing recipe, and dip oysters in batter
+(see next page). Fry in deep hot Cottolene, turn occasionally. Drain and
+serve on folded napkin, garnished with curled celery and slices of lemon
+rind dipped in finely chopped parsley.
+
+BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon celery salt.
+          1/8 teaspoon pepper.
+          2 eggs.
+          3/4 cup milk.
+
+PROCESS: Mix and sift dry ingredients; add milk slowly, beating
+constantly until batter is smooth. Beat eggs thick and light, cut and
+fold them into batter. Beat thoroughly and dip the drained and dried
+oysters into batter, one by one, and fry in deep, hot Cottolene.
+
+
+COD FISH BALLS
+
+          1 cup "picked up" codfish.
+          2-2/3 cups potatoes.
+          1 egg well beaten.
+          1 tablespoon butter.
+          Few grains pepper.
+
+PROCESS: Wash fish and cover with cold water; let stand several hours,
+"pick up" in small pieces. Wash, pare and cut potatoes in small cubes,
+measure them, soak in cold water for an hour; cook with fish in boiling
+water until potatoes are soft. Drain through a sieve until quite dry;
+return to sauce-pan in which they were cooked, mash thoroughly that
+there may be no lumps left in potatoes. Add butter, egg and pepper. Beat
+with a slotted wooden spoon until very light. Season with salt if
+necessary. Take up by rounded tablespoons, place in croquette basket and
+fry one minute in deep hot Cottolene (frying six fish balls at a time);
+drain on brown paper. Allow fat to reheat between fryings.
+
+
+MAITRE D'HOTEL BUTTER
+
+PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half
+teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in
+the order given; also one-half tablespoon finely chopped parsley, and
+three-fourths tablespoon lemon juice, drop by drop, beating constantly.
+This is used as a dressing for certain kinds of fish.
+
+
+
+
+INDEX
+
+
+                                                            PAGE
+
+  Alabama Salad                                               50
+
+  Ambrosia                                                    27
+
+  Anise Seed Wafers                                           27
+
+  Apple, Baked                                               160
+    Baked and Stuffed with Figs                              138
+    Cake with Lemon Sauce                                     37
+    Crab, Spiced                                             147
+    and Date Salad                                           174
+    Pie (Plain Paste)                                        124
+    Rings                                                    173
+    Sauce, Chantilly                                          17
+    Sauce, Spiced                                             38
+    Thorn                                                    171
+
+  Apricot Dumplings                                          161
+    Frozen                                                   117
+    Sauce, Dried                                              46
+
+  Asparagus, Cream of                                         66
+    Salad                                                     72
+    Tips in Croustades                                        85
+    with Butter Sauce                                         70
+
+
+  Banana Baked (Sultana Sauce)                                60
+    Fritters                                                 126
+    Sauce                                                     24
+
+  Beans, Boiled, White                                        39
+    String, Buttered                                          36
+    String, Salad                                             91
+    Stringless, with Bacon                                    67
+
+  Bechamel Sauce                                              85
+
+  Beef, Boiled                                                23
+    Corned, boiled with Vegetables                            73
+    Braised                                                  139
+    Fillets, Pan Broiled                                     108
+    Fillet Roast                                             125
+    Pot Roast                                                166
+    Rolled Rib Roast                                         146
+    Spiced                                                   114
+    Tongue, Braised                                           29
+
+  Beets, Buttered                                            143
+    in Drawn Butter                                           92
+    Pickled                                                  136
+
+  Biscuit, Baking Powder                                     180
+    Little Cream                                             180
+    Tea                                                      158
+
+  Blackberry Roly-Poly                                       112
+
+  Blueberry Pie                                               99
+    Steamed Pudding                                           96
+    Tea Cake                                                 184
+
+  Bluefish a la Creole                                        66
+
+  Bouillon, Chicken                                           54
+    Clam                                                      57
+    Tomato                                                32, 97
+
+  Brandy Snaps                                               179
+    Sauce                                                    172
+
+  Bread, Biscuit Tea                                         158
+    Corn, Thin                                                95
+    Croutons                                                  87
+    Crusts                                                    44
+    Graham                                                   164
+    Rings, Imperial                                          100
+    Sandwiches (Nut Bread)                                   152
+    Sticks                                               15, 150
+
+  Broth, Standard                                             32
+
+  Brussels Sprouts                                            34
+
+
+  Cabbage, Cream Cold Slaw                                   168
+    New Salad                                                102
+    Peggy's Sour                                              58
+    Relish                                                20, 63
+    Salad                                                     36
+    Scalloped                                                140
+
+  Cakes, Anise Seed Wafers                                    27
+    Apple Cake                                                37
+    Bride's Cake                                             175
+    Chocolate Jumbles                                         42
+    Chocolate Layer                                          177
+    Chocolate Nut                                             18
+    Chocolate, Rich                                          106
+    Cocoanut                                                  56
+    Cocoanut Cubes                                            18
+    Coffee Cake, German                                      182
+    Corn Starch Loaf                                          68
+    Fruit Cake, Twelve Pound                                 175
+    Griddle (Sour Milk)                                      182
+    Marble                                                    64
+    New England Election                                     176
+    Nut and Raisin                                            92
+    Peach, with Sweetened Cream                              132
+    Raisin Cakelets                                          178
+    Seed Cakes                                               177
+    Spanish Layer                                             74
+    Strawberry Shortcake                                      59
+    Sultana                                                  118
+    Tea Cake, Blueberry                                      184
+    Twelve Pound Fruit                                       175
+    Valentine Cakes                                          177
+    White Nut                                                102
+
+  Cake Frostings (see Frostings)
+
+  Canapes, Cheese                                             81
+    Nova Scotia                                              108
+    Nut and Olive                                            142
+    Shrimp Cocktail                                          134
+    Smoked Sturgeon                                           57
+    Tomato                                                   119
+
+  Caramel Frosting with Nuts                                  93
+
+  Carrot, Cream of                                           166
+
+  Carrots in Cream Sauce                                      72
+
+  Cauliflower a la Bechamel                                  111
+    Salad                                                    132
+    with Cheese Sauce                                    95, 132
+
+  Celery, Creamed                                        29, 151
+    Salads (See under Heading Salad)
+
+  Cheese, Balls                                      52, 99, 114
+    Butter Thins                                              97
+    Canape                                                    81
+    Cottage                                                  124
+    Fingers                                                  141
+    and Pimento Salad                                         26
+    Sauce                                                     96
+    Souffle                                                   58
+
+  Cherry, Duff                                                88
+    Pie                                                       80
+    Punch                                                     83
+    Roly-Poly                                                 85
+    Sauce                                                     86
+
+  Chicken Bouillon Chantilly                                  54
+    Broiled                                                  110
+    Consomme (See under Heading Consomme)
+    Dumplings                                                 47
+    Fricassee                                                 54
+    Fried                                               131, 137
+    Pressed                                                  104
+    Stewed                                                    47
+    Stew with Tea Biscuits                                   157
+
+  Chili Sauce                                                 98
+
+  Chive Sauce (See under Heading Sauce)
+
+  Chocolate Cake (See under Cakes)
+    Hot Sauce (Ice Cream)                                     18
+
+  Chowder, Corn                                               25
+
+  Clam, Bouillon                                              57
+    and Tomato Consomme                                      142
+
+  Cocktail, Grape Fruit                                       32
+    Oyster                                               49, 169
+    Shrimp                                                   134
+
+  Cocoanut Cake                                               56
+    Cubes                                                     18
+
+  Cod, Boiled Fresh                                          135
+    Fish Balls                                               186
+
+  Coffee, Boiled                                              30
+    Cake, German                                             182
+    Cafe au Lait (Iced)                                       99
+    Iced                                                      93
+    Noir                                                      21
+
+  Consomme, Chicken (Cold)                                    90
+    Chicken, with Macaroni Rings and Tomatoes                 35
+    Chicken, with Poached Egg Yolks                           84
+    Clam and Tomato                                          142
+    Clear                                                    149
+    Duchess                                                   15
+    with Barley                                              173
+    with Egg Balls                                            19
+    Princess                                                  78
+    Printaniere                                              100
+    with Rice Balls                                          149
+    au Riz                                                   113
+    with Vegetables                                           94
+
+  Cookies                                               178, 179
+
+  Corn, Bread, Thin                                           95
+    Chowder                                                   25
+    Fritters                                             63, 132
+    Green, Pudding                                           105
+    Stewed Dried                                              48
+    Stewed with Tomatoes                                     129
+    Sweet, Boiled                                            117
+    Sweet, New England Style                                 154
+
+  Corned Beef, with Vegetables                                73
+
+  Cottage Cheese                                             124
+    Peach Pudding                                            115
+    Pudding, Steamed                                          24
+
+  Cottolene, How to Use                                     6, 7
+    What It Is                                                 5
+
+  Crab Meat                                                   15
+
+  Cranberry Jelly                                            154
+    Tarts                                                    174
+
+  Cream Biscuit                                              180
+    Dressing                                             50, 168
+    Fruit Rolls                                              180
+    Gravy                                                    131
+    Salad Dressing                                           105
+    Sauce                                               151, 155
+
+  Croquettes, Sweet Potato                                    52
+
+  Croutons                                                44, 87
+
+  Crullers                                                   185
+
+  Cucumber Baskets                                           117
+
+  Culinary Hints                                              12
+
+  Currant Jelly Sauce                                         36
+    Pie                                                       83
+    Pudding, Steamed                                          46
+
+  Custard Pie                                                 72
+
+
+  Dandelion, Greens                                           76
+    Salad                                                     73
+
+  Desserts (See under Heading Fruits)
+
+  Doughnuts                                                  184
+
+  Drawn Butter Sauce                                     92, 156
+
+  Dressing, Cream                                        50, 168
+    French                                           79, 83, 172
+    Mayonnaise                                                79
+    Relish                                                    64
+    Salad (Boiled)                                            98
+    Salad (Cream)                                            105
+
+  Duck, Roast (with stuffing)                                170
+
+  Dumplings, Apricot                                         161
+    Chicken                                                   47
+    Peach                                                    129
+
+
+  Egg Balls                                                   19
+    Sauce                                                95, 135
+    and Watercress Salad                                      48
+
+  Egg Plant, Fried                                           140
+    Saute with Fine Herbs                                     41
+    Stuffed                                                  163
+
+  Endive, Celery and Green Pepper Salad                       17
+    Dressed                                                  129
+    French                                                    34
+
+
+  Fig Pudding                                                165
+
+  Figs in Sherry Jelly                                        92
+
+  Fish, Bass, Black, Baked                                    94
+    Bass, Sea, Breaded                                        19
+    Blue, a la Creole                                         66
+    Cod, Boiled, Fresh                                       135
+    Codfish Balls                                            186
+    Finnan Haddie, Broiled                                    58
+    Halibut, Baked                                            62
+    Halibut, Boiled (Cold)                                   116
+    Lake Trout, in Paper Bag                                  33
+    Perch, Fried                                              84
+    Sauce, a l'Italienne                                      33
+    Sauce, Tartare                                            84
+    White, Planked                                            49
+
+  French Dressing                                    79, 83, 172
+
+  French Fried Potatoes                                      117
+
+  Fricassee of Chicken                                        54
+    Tomato                                                    50
+
+  Fritter, Banana                                            126
+    Corn                                                 63, 132
+    Batter (Egg Plant)                                       140
+    Parsnip                                                  167
+    Pineapple                                                 45
+
+  Frostings, Boiled                                           56
+    Caramel with Nuts                                         93
+    Maple                                                    103
+    Milk                                                     176
+
+  Fruits, Ambrosia                                            27
+    Apples (See under Heading Apples)
+    Apricots, Frozen                                         117
+    Cantaloupe a la Mode                                     113
+    Crab Apples, Spiced                                      147
+    Cranberry Jelly                                          154
+    Figs in Sherry Jelly                                      92
+    Grape Fruit Cocktail                                      32
+    Peaches (Sliced)                                         120
+    Pineapple Fritters                                        45
+    Raspberry Whip                                           102
+    Rhubarb, Stewed                                           64
+    Rhubarb Tarts                                             52
+    Strawberries, Frozen                                  67, 74
+    Watermelon with Sherry Sauce                             100
+
+
+  Ginger Cakes, Plain                                        179
+
+  Goose, Roast                                                16
+
+  Graham Bread and Sandwiches                                164
+    Muffins                                                  181
+    Plum Pudding                                             148
+    Pudding, Steamed                                          61
+
+  Grandma's Bread Stuffing                                   154
+
+  Grape Fruit Cocktails                                       32
+    Salad                                                     52
+
+  Gravy, Cream                                               131
+    Brown                                                    146
+
+  Griddle Cakes                                              182
+
+  Guinea Fowl, Roast                                          40
+
+
+  Halibut, Baked                                              62
+    Boiled (Cold)                                            116
+
+  Ham, Baked                                                  51
+
+  Hamburg Roast                                               81
+
+  Hard Sauce                                                 161
+
+  Hints, Culinary                                         11, 12
+
+  Horse-Radish Sauce                                     51, 120
+
+
+  Ices, Orange                                                42
+    Raspberry                                                113
+
+  Ice Cream, Peach                                      106, 109
+    Sauce, (Hot Chocolate)                                    18
+    Vanilla                                                   17
+
+  Imperial Rings                                             100
+    Sticks                                                    15
+
+  Introductory                                              3, 4
+
+
+  Lake Trout in Paper Bag                                     33
+
+  Lamb, Breast of, Stuffed and Roasted                        35
+    Chops, Breaded                                            78
+    Shoulder of, Roast                                        87
+    Stuffing                                                  36
+
+  Lemon Pie                                                   20
+    Sauce                                                     37
+
+  Lettuce, Head, Dressed                                 41, 111
+    Cream of                                                 104
+    Garden Cress and Onion Salad                             120
+    with Cream Dressing                                       85
+    Peppergrass and Onion Salad                              109
+    Radish and Onion Salad                                   123
+
+  Liver, Calf's, Braised                                      71
+
+  Loaf Cake, Corn Starch                                      68
+
+
+  Macaroni with Tomato Sauce                                  23
+
+  Maitre D'Hotel Butter                                      186
+
+  Marble Cake                                                 64
+
+  Mayonnaise Dressing                                         79
+
+  Measure, How to                                             10
+
+  Meats, Beef (See under Heading Beef)
+    Calf's Liver Braised                                      71
+    Ham, Baked                                                51
+    Hamburg Roast                                             81
+    Hearts Stuffed with Vegetables                           101
+    Lamb (See under Heading Lamb)
+    Mutton Chops, Breaded                                     60
+    Mutton, Boiled Leg                                       162
+    Ox Joints en Casserole                                    25
+    Pork (See under Heading Pork)
+    Poultry (See Poultry)
+    Sausage, Summer (Appetizer)                              125
+    Steak, Flank, Stuffed and Braised                         75
+    Tongue, Braised Beef                                      29
+    Tongue, Boiled                                            97
+    Veal (See under Heading Veal)
+    Venison, Roast                                           150
+
+  Meringue, (Lemon Pie)                                       21
+
+  Mint Sauce                                                  88
+
+  Muffins, Corn                                              181
+    Graham                                                   181
+    Popovers                                                 181
+    Wheat                                                    181
+
+  Mushroom Sauce                                             167
+
+  Mutton, Leg, Boiled                                        162
+    Chops, Breaded                                            60
+
+
+  Noodle Soup                                                 22
+
+  Nut and Olive Canape                                       142
+    and Prune Salad                                           55
+    Bread Sandwiches                                         152
+    Cakes                                            18, 92, 102
+
+
+  Olive and Nut Canapes                                      142
+    Sauce                                                    170
+
+  Onion, Bermuda with Buttered Sauce                          29
+    Cream of                                                 157
+    Creamed                                                  155
+    and Pepper Salad                                         127
+    au Gratin                                                 17
+    with Cream                                                48
+    Parsley                                                  167
+
+  Orange Ice                                                  42
+    Sauce                                                    126
+
+  Ox Joints en Casserole                                      25
+
+  Oysters, Cocktail                                      49, 169
+    Fried (in Batter)                                        185
+    Fried (in Cracker Meal)                                  185
+    on Half Shell                                             14
+    Soup                                                     162
+
+
+  Parsnip Fritters                                           167
+    Mashed                                                    45
+    Sauted in Butter                                          26
+
+  Paste, Plain                                               124
+    Rich                                                     127
+
+  Pea, Cream of                                              122
+    Green, and Carrots in Cream Sauce                         82
+    Green                                                     79
+    and Onions, French Style                                 109
+
+  Peach Cake with Sweetened Cream                            132
+    Cottage Pudding                                          115
+    Duff                                                     141
+    Dumplings                                                129
+    Ice Cream                                           106, 109
+    Pudding, steamed                                         136
+    Sliced                                                   120
+
+  Pear Salad                                                 115
+
+  Perch, Fried                                                84
+
+  Piccalilli                                                 143
+
+  Pie, Apple                                                 124
+    Blueberry                                                 99
+    Cherry                                                    80
+    Cranberry Tarts                                          174
+    Currant                                                   83
+    Custard                                                   72
+    Lemon                                                     20
+    Mock Cherry                                              144
+    Mock Mince                                               127
+    Plain Paste                                              124
+    Pumpkin                                                  156
+    Raisin                                                    50
+    Rhubarb                                                   48
+    Rich Paste                                               127
+    Squash                                               39, 158
+
+  Pigeon, Young, Stuffed and Braised                      69, 70
+
+  Pineapple Fritters                                      45, 46
+
+  Plum Pudding                                               172
+    Pudding, Graham                                          148
+    Pudding, Yankee                                           30
+
+  Popovers                                                   181
+
+  Pork, Roast                                                173
+    Shoulder of, Roast                                        38
+    Tenderloin, Lyonnaise                                    160
+
+  Potato, Aurora                                              63
+    Baked                                                    140
+    Balls                                                    123
+    Boiled                                                   135
+    Browned                                                  167
+    Carlsbad                                                 108
+    Chateau                                                   67
+    Erin                                                      39
+    Franconia                                                147
+    French Fried                                             117
+    Fried Whole                                               61
+    on Half Shell                                             58
+    a l'Italienne                                            114
+    Lattice                                                  105
+    New, Creamed                                             120
+    New, with Chive Sauce                                     78
+    New, with New Peas                                        88
+    Norwegian                                                 20
+    Parsley                                              95, 125
+    Puff                                                     101
+    Roast, New                                                82
+    Roses                                                    111
+    Salad                                                     98
+    Saratoga Chips                                            91
+    Scalloped                                                160
+    Shredded                                                  85
+    Souffle                                                   41
+    Soup                                                 38, 134
+    Stuffed                                                  129
+
+  Potatoes, Sweet, Baked                                     174
+    Browned                                                  138
+    Croquettes                                                52
+    Glazed                                                   171
+    Mashed                                                   151
+    Southern Style                                            36
+
+  Poultry, Chicken (See under Heading Chicken)
+    Duck, Roast                                              170
+    Goose, Roast                                              16
+    Guinea Fowl, Roast                                        40
+    Pigeon, Young (Stuffed and Braised)                       69
+    Turkey, Roast                                            153
+
+  Prune and Nut Salad                                         55
+
+  Pudding, Apricot Dumplings                                 161
+    Blackberry, Roly-Poly                                    112
+    Blueberry, Steamed                                        96
+    Cherry Duff                                               88
+    Cherry Roly-Poly                                          85
+    Cottage Pudding, Steamed                                  24
+    Currant, Steamed                                          46
+    Fig                                                      165
+    Graham, Steamed                                           61
+    Green Corn                                               105
+    Peach (See under Heading Peach)
+    Plum (See under heading Plum)
+    Raspberry Whip                                           102
+    Rice, Eggless                                             34
+    Rice, with Pineapple, Frozen                             152
+    Steamed Snow Balls                                       168
+    Thanksgiving                                             155
+
+  Pumpkin Pie                                                156
+
+  Punch, Cherry                                               83
+
+
+  Raisin Cakelets                                            178
+    and Nut Cake                                              92
+    Pie                                                       50
+
+  Raspberry Ice                                              113
+    Whip                                                     102
+
+  Relish, Cabbage                                         20, 63
+    Dressing                                                  64
+
+  Rhubarb Pie                                                 48
+    Sauce                                                     41
+    Stewed                                                    64
+    Tarts                                                     52
+
+  Rice, Balls                                                 28
+    Boiled                                                    26
+    Cream of                                                  75
+    Pudding, Eggless                                          34
+    au Gratin                                                 71
+    Frozen, with Pineapple                                   152
+    Savory                                                   163
+    Spanish                                                   45
+
+  Rich Paste                                                 127
+
+  Rolls, Cinnamon                                            183
+    Cream Fruit                                              180
+    Salad                                                    183
+
+  Romaine with French Dressing                               140
+
+
+  Salads, Alabama                                             50
+    Apple and Date                                           174
+    Asparagus                                                 72
+    Bean (String)                                             91
+    Bermuda                                                  161
+    Cabbage                                                   36
+    Cauliflower                                              132
+    Celery                                                    39
+    Cheese and Pimento                                        26
+    Chiffonade                                                23
+    Dandelion                                                 73
+    Endive, Celery and Green Pepper                           17
+    Escarolle                                                147
+    Florida                                                   29
+    Garden Cress with Orange                                  82
+    Grape Fruit                                               52
+    Hawaiian                                                 171
+    June                                                      79
+    Lettuce (See under Heading Lettuce)
+    Lima Bean                                                164
+    New Cabbage                                              102
+    November                                                 158
+    Pear                                                     115
+    Pepper and Fruit                                         151
+    Pepper and Onion                                         127
+    Potato                                                    98
+    Prune and Nut                                             55
+    Red Cabbage, Celery and Onion                             46
+    Rolls                                                    183
+    Spinach                                                   70
+    Stuffed Tomato                                           144
+    Tomato                                                   105
+    Tomato and Onion                                          96
+    Watercress and Egg                                        48
+
+
+  Salad Dressing (see Dressing)
+
+  Sandwiches, Graham Bread                                   164
+    Nut Bread                                                152
+
+  Saratoga Chips                                              91
+
+  Sauce, Apple, Spiced                                        38
+    Apricot, Dried                                            46
+    Banana                                                    24
+    Bechamel                                                  85
+    Brandy                                                   172
+    Brown Gravy                                              146
+    Brown                                                     82
+    Brown Sugar                                              148
+    Caper                                                    163
+    Cheese                                                    96
+    Cherry                                                    86
+    Chili                                                     98
+    Chive                                                     79
+    Chive Butter                                             165
+    Cream Gravy                                              131
+    Cream                                               151, 155
+    Creamy                                                   112
+    Creole                                                   122
+    Currant Jelly                                             36
+    Drawn Butter                                         92, 156
+    Egg                                                  95, 135
+    Foamy                                                96, 141
+    Giblet                                                   154
+    Golden                                                   102
+    Hard                                                     161
+    Hot Chocolate (Ice Cream)                                 18
+    Hot Horse Radish                                          51
+    Horse Radish (Whipped Cream)                             120
+    Italienne                                                 33
+    Lemon                                                     37
+    Mint                                                      88
+    Mushroom                                                 167
+    Olive                                                    170
+    Orange                                                   126
+    Rhubarb                                                   41
+    Sherry                                              100, 130
+    Signora                                                   60
+    Strawberry                                                74
+    Sultana                                                   61
+    Tartare                                                   84
+    Tomato                                                    23
+    Vanilla                                                  136
+    Viennaise                                                110
+    Vinaigrette                                              116
+    Wine                                                     150
+
+  Sausage, Summer (Appetizer)                                125
+
+  Sherry Sauce                                          100, 130
+
+  Short Cake, Strawberry                                      58
+
+  Shrimp Cocktails                                           134
+
+  Slaw, Hot                                                  155
+    Kole                                                     138
+    Cream, Cold                                              168
+
+  Snow Balls, Steamed                                        168
+
+  Souffle, Cheese                                             58
+    Potato                                                    41
+
+  Soups, Almond, Cream of                                    169
+    Asparagus, Cream of                                       66
+    Carrot, Cream of                                         166
+    Chicken Bouillon, Chantilly                               54
+    Clam Bouillon                                             57
+    Consommes (See under Heading Consommes)
+    Corn Chowder                                              25
+    Lettuce, Cream of                                        104
+    Noodle                                                    22
+    Onion, Cream of                                          157
+    Oyster                                                   162
+    Pea, Cream of                                            122
+    Potato                                                   134
+    Potato, Scotch                                            38
+    Rice, Cream of                                            75
+    Spanish                                                   62
+    Spinach, Cream of                                         69
+    Spring                                                    44
+    Tomato Bouillon                                       32, 97
+    Tomato                                                    40
+    Vegetable                                                137
+
+  Spinach Cream of                                            69
+    with Cream                                               123
+    with Deviled Eggs                                         55
+    Salad                                                     70
+
+  Squash, Baked                                              144
+    Pie                                                  39, 158
+    Steamed                                             120, 163
+
+  Steak, Flank, Stuffed and Braised                           75
+
+  Stew, Chicken, with Tea Biscuits                           157
+
+  Strawberries, Frozen                                    67, 74
+    Sauce                                                     74
+    Short Cake                                                59
+
+  Stuffing, Bread, Grandma's                                 154
+    Black Bass                                                94
+    Fish                                                      34
+    Hearts                                                   101
+    Lamb                                                      36
+    Pigeon                                                    70
+    Potato and Nut                                            16
+    Roast Duck                                               170
+
+  Sturgeon, Canape, Smoked                                    57
+
+  Succotash                                                  114
+
+  Sultana Cake                                               118
+    Sauce                                                     61
+
+  Sweet Potatoes, Southern Style                              36
+    Croquettes                                                52
+
+  Swiss Chard, with Bacon                                     88
+
+
+  Table of Measures                                           10
+    Time, for Cooking                                         11
+
+  Tartare Sauce                                               84
+
+  Tarts, Cranberry                                           174
+    Rhubarb                                                   62
+
+  Tea Biscuit                                                158
+    Iced                                                      80
+    Spiced (Iced)                                            106
+
+  Thanksgiving Pudding                                       155
+
+  Timbales, Swedish                                           15
+
+  Time-tables for Cooking, Baking, Frying, etc.               11
+
+  Tomato, Baked                                              147
+    Bouillon                                              32, 97
+    Broiled                                              98, 126
+    Canape                                                   119
+    and Clam Consomme                                        142
+    Fricassee                                                 50
+    Salad (See Heading Salad)
+    Sauce                                                     23
+    Scalloped                                                135
+    Soup                                                      40
+    Stewed                                                    20
+    Stuffed                                                  138
+
+  Tongue, Boiled                                              97
+    Braised Beef                                              29
+
+  Turkey, Roast                                              153
+
+  Turnips in Cream Sauce                                     129
+
+
+  Valentine Cake                                             177
+
+  Vanilla Ice Cream                                           17
+    Sauce                                                    136
+
+  Veal Breast of, Roasted                                     45
+    Loaf                                                 91, 119
+    Pot Pie with Baked Dumplings                             143
+    Shoulder, Braised                                        122
+    Spanish Style                                            128
+
+  Vegetables, Asparagus                                   70, 85
+    Beans (See Heading Beans)
+    Beets (See Heading Beets)
+    Brussels Sprouts                                          34
+    Cabbage (See under Heading Cabbage)
+    Carrots and Turnips in Cream Sauce                        72
+    Cauliflower (Cheese Sauce)                                95
+    Cauliflower a la Bechamel                                111
+    Celery, Creamed                                      29, 151
+    Corn (See under Heading Corn)
+    Cucumber Baskets                                         117
+    Dandelion Greens                                          76
+    Egg Plant (See under Heading Egg Plant)
+    Endive                                               34, 129
+    Garden Cress with Orange                                  82
+    Lettuce with Cream Dressing                               85
+    Lettuce, Dressed, Head                               41, 111
+    Onions (See under Heading Onions)
+    Parsnips, Mashed                                          45
+    Parsnips, Sauted in Butter                                26
+    Peas (See Heading Peas)
+    Piccalilli                                               143
+    Potatoes (See under Heading Potatoes)
+    Rice (See under Heading Rice)
+    Romaine with French Dressing                             140
+    Slaw (See Cabbage)
+    Soup                                                     137
+    Spinach (See Spinach)
+    Squash (See Squash)
+    Succotash                                                114
+    Swiss Chard, with Bacon                                   88
+    Tomatoes (See under Heading Tomatoes)
+    Turnips in Cream Sauce                                   129
+
+  Venison, Roast                                             150
+
+
+  Wafers, Anise Seed                                          27
+
+  Waffles                                                    182
+
+  Watermelon with Sherry Sauce                               100
+
+  Wheat Muffins                                              181
+
+  Whitefish, Planked                                          49
+
+
+  Yankee Plum Pudding                                         30
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Varied spacing and hyphenation retained. This includes "shortcake" and
+"short cake," "peppergrass" and "pepper grass," "grapefruit,"
+"grape-fruit" and "grape fruit," etc.
+
+Page 5, "properities" changed to "properties" (in shortening properties)
+
+Page 78, "and" changed to "add" (add in crumbs)
+
+Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce.
+Original omitted the amount.
+
+Page 104, "ICE" changed to "ICED" (SPICED ICE TEA)
+
+Page 108, word "first" added to text (for the first two minutes)
+
+Page 113, "canteloupe" changed to "cantaloupe" (of halves of
+cantaloupe)
+
+Page 150, "in" changed to "on" (roll on the)
+
+Page 160, "reeipe" changed to "recipe" (recipe see Page 38)
+
+Page 187, "Creole" changed to "Creole" to match text usage (Bluefish a
+la Creole)
+
+Page 188, "Consumme" changed to "Consomme" (See under Heading Consomme)
+
+Page 188, "Printaniere" changed to "Printaniere" to match text usage
+(Printaniere 100)
+
+Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe a la Mode
+113)
+
+Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to
+after "Meringue"
+
+Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+
+
+
+
+End of Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
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