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diff --git a/31534-h/31534-h.htm b/31534-h/31534-h.htm new file mode 100644 index 0000000..faa3a1e --- /dev/null +++ b/31534-h/31534-h.htm @@ -0,0 +1,11377 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of Fifty-Two Sunday Dinners, by Elizabeth O. Hiller. + </title> + <style type="text/css"> + + p {margin-top: .75em; + text-align: justify; + text-indent: 1.25em; + margin-bottom: .75em; + } + .recipe {margin-top: 1em; text-align: center; font-weight: bold; + text-decoration: underline} + .recipe2 {text-align: center; font-weight: bold; + text-decoration: underline; font-size: 95%;} + .ingredients {margin-left: 20%; margin-right: 10%; text-align: left;} + + img {border: 0;} + .tnote {border: dashed 1px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + ins {text-decoration:none; border-bottom: thin dotted gray;} + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + .copyright {text-align: center; font-size: 70%;} + .blockquot{margin-left: 5%; margin-right: 10%; text-align: justify;} + .blockquot2 {margin-left: 5%; margin-right: 10%; text-align: center;} + + .bbox {border: solid 2px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + + .caption {font-weight: bold; font-size: 70%;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; padding: 0; + margin-bottom: 0em; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + table.title {width: 600px; text-align: center; background-image: + url("images/i005-title_page.jpg"); background-repeat: no-repeat;} + table.january {width: 500px; text-align: center; background-image: + url("images/i008-january.jpg"); background-repeat: no-repeat;} + table.february {width: 500px; text-align: center; background-image: + url("images/i009-february.jpg"); background-repeat: no-repeat;} + table.march {width: 500px; text-align: center; background-image: + url("images/i010-march.jpg"); background-repeat: no-repeat;} + table.april {width: 500px; text-align: center; background-image: + url("images/i011-april.jpg"); background-repeat: no-repeat;} + table.may {width: 500px; text-align: center; background-image: + url("images/i012-may.jpg"); background-repeat: no-repeat;} + table.june {width: 500px; text-align: center; background-image: + url("images/i014-june.jpg"); background-repeat: no-repeat;} + table.july {width: 500px; text-align: center; background-image: + url("images/i017-july.jpg"); background-repeat: no-repeat;} + table.august {width: 500px; text-align: center; background-image: + url("images/i019-august.jpg"); background-repeat: no-repeat;} + table.september {width: 500px; text-align: center; background-image: + url("images/i020-september.jpg"); background-repeat: no-repeat;} + table.october {width: 500px; text-align: center; background-image: + url("images/i022-october.jpg"); background-repeat: no-repeat;} + table.november {width: 500px; text-align: center; background-image: + url("images/i023-november.jpg"); background-repeat: no-repeat;} + table.december {width: 500px; text-align: center; background-image: + url("images/i025-december.jpg"); background-repeat: no-repeat;} + + .unindent {margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + .right {text-align: right;} + .poem {margin-left: 30%; margin-right: 10%; text-align: left;} + .poem2 {margin-left: 15%; margin-right: 10%; text-align: left;} + .poem3 {margin-left: 20%; margin-right: 10%; text-align: left; font-weight: bold; font-style: italic; } + .poem4 {margin-left: 25%; margin-right: 10%; text-align: left; font-weight: bold; font-style: italic; } + .sig {margin-right: 10%; text-align: right;} + .u {text-decoration: underline;} + .sidenote {width: 15%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em; margin-left: 1em; + float: right; clear: right; margin-top: 1em; + 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'>—<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—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.</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—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—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>sautéing</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—unless allowed to heat gradually—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,—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—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.</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> <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—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—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'>= ½ ounce</td></tr> +<tr><td align='left'>4 tablespoons</td><td align='left'>= ¼ cup or ½ 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 </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 </td><td align='left'>= 1 pound</td></tr> +<tr><td align='left'>½ solid level cup butter</td><td align='left'>= ¼ 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'>2½ 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) </td><td align='left'>= ¼ 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'> to </td> +<td align='right'>60 m.</td></tr> + +<tr><td align='left'>Rolls, Biscuit</td> +<td align='right'>10</td> +<td align='left'> to </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Graham gems</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Gingerbread</td> +<td align='right'>20</td> +<td align='left'> to </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Sponge-cake</td> +<td align='right'>45</td> +<td align='left'> to </td> +<td align='right'>60 m.</td></tr> + +<tr><td align='left'>Plain cake</td> +<td align='right'>30</td> +<td align='left'> to </td> +<td align='right'>40 m.</td></tr> + +<tr><td align='left'>Fruit cake</td> +<td align='right'>2</td> +<td align='left'> to </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Cookies</td> +<td align='right'>10</td> +<td align='left'> to </td> +<td align='right'>15 m.</td></tr> + +<tr><td align='left'>Bread pudding</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>1 hr.</td></tr> + +<tr><td align='left'>Rice and Tapioca</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>1 hr.</td></tr> + +<tr><td align='left'>Indian pudding</td> +<td align='right'>2</td> +<td align='left'> to </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Plum pudding</td> +<td align='right'>2</td> +<td align='left'> to </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Custards</td> +<td align='right'>15</td> +<td align='left'> to </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Steamed brown-bread</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Steamed puddings</td> +<td align='right'>1</td> +<td align='left'> to </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'> to </td> +<td align='right'>45 m.</td></tr> + +<tr><td align='left'>Baked beans</td> +<td align='right'>6</td> +<td align='left'> to </td> +<td align='right'>8 hrs.</td></tr> + +<tr><td align='left'>Braised meat</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>4 hrs.</td></tr> + +<tr><td align='left'>Scalloped dishes</td> +<td align='right'>15</td> +<td align='left'> to </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'> to </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'> to </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'> to </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'> to </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Mutton, rare, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>10 m.</td></tr> + +<tr><td align='left'>Mutton, well done, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>15 m.</td></tr> + +<tr><td align='left'>Lamb, well done, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>15 m.</td></tr> + +<tr><td align='left'>Veal, well done, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Pork, well done, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Turkey, 10 lbs. wt.</td> +<td align='left'> </td> +<td align='left'> </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'> to </td> +<td align='right'>1½ hrs.</td></tr> + +<tr><td align='left'>Goose, 8 lbs.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>2 hrs.</td></tr> + +<tr><td align='left'>Tame duck</td> +<td align='right'>40</td> +<td align='left'> to </td> +<td align='right'>60 m.</td></tr> + +<tr><td align='left'>Game duck</td> +<td align='right'>30</td> +<td align='left'> to </td> +<td align='right'>40 m.</td></tr> + +<tr><td align='left'>Grouse, Pigeons</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Small birds</td> +<td align='right'>15</td> +<td align='left'> to </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Venison, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>15 m.</td></tr> + +<tr><td align='left'>Fish, 6 to 8 lbs.; long, thin fish</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>1 hr.</td></tr> + +<tr><td align='left'>Fish, 4 to 6 lbs.; thick Halibut</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>1 hr.</td></tr> + +<tr><td align='left'>Fish, small</td> +<td align='right'>20</td> +<td align='left'> to </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'> </td> +<td align='left'> </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'> to </td> +<td align='right'>5 m.</td></tr> + +<tr><td align='left'>Tea, steep without boiling</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>5 m.</td></tr> + +<tr><td align='left'>Cornmeal</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Hominy, fine</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>1 hr.</td></tr> + +<tr><td align='left'>Oatmeal, rolled</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Oatmeal coarse, steamed</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Rice, steamed</td> +<td align='right'>45</td> +<td align='left'> to </td> +<td align='right'>60 m.</td></tr> + +<tr><td align='left'>Rice, boiled</td> +<td align='right'>15</td> +<td align='left'> to </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Wheat Granules</td> +<td align='right'>20</td> +<td align='left'> to </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Eggs, soft boiled</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>6 m.</td></tr> + +<tr><td align='left'>Eggs, hard boiled</td> +<td align='right'>15</td> +<td align='left'> to </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'> to </td> +<td align='right'>10 m.</td></tr> + +<tr><td align='left'>Fish, cubical, per lb.</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>15 m.</td></tr> + +<tr><td align='left'>Clams, Oysters</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>5 m.</td></tr> + +<tr><td align='left'>Beef, corned and à la mode</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>5 hrs.</td></tr> + +<tr><td align='left'>Soup stock</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>6 hrs.</td></tr> + +<tr><td align='left'>Veal, Mutton</td> +<td align='right'>2</td> +<td align='left'> to </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Tongue</td> +<td align='right'>3</td> +<td align='left'> to </td> +<td align='right'>4 hrs.</td></tr> + +<tr><td align='left'>Potted pigeons</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>2 hrs.</td></tr> + +<tr><td align='left'>Ham</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>5 hrs.</td></tr> + +<tr><td align='left'>Sweetbreads</td> +<td align='right'>20</td> +<td align='left'> to </td> +<td align='right'>30 m.</td></tr> + +<tr><td align='left'>Sweet corn</td> +<td align='right'>5</td> +<td align='left'> to </td> +<td align='right'>8 m.</td></tr> + +<tr><td align='left'>Asparagus, Tomatoes, Peas</td> +<td align='right'>15</td> +<td align='left'> to </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Macaroni, Potatoes, Spinach, Squash, <br /> Celery, Cauliflower, Greens</td> +<td align='right' valign='bottom'>20</td> +<td align='left' valign='bottom'> to </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'> to </td> +<td align='right'>45 m.</td></tr> + +<tr><td align='left'>Parsnips, Turnips</td> +<td align='right'>30</td> +<td align='left'> to </td> +<td align='right'>45 m.</td></tr> + +<tr><td align='left'>Carrots, Onions, Salsify</td> +<td align='right'>30</td> +<td align='left'> to </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'> to </td> +<td align='right'>2 hrs.</td></tr> + +<tr><td align='left'>Puddings, 1 quart, steamed</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>3 hrs.</td></tr> + +<tr><td align='left'>Puddings, small</td> +<td align='left'> </td> +<td align='left'> </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'> </td> +<td align='left'> </td> +<td align='right'>1 m.</td></tr> + +<tr><td align='left'>Doughnuts, Fritters</td> +<td align='right'>3</td> +<td align='left'> to </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'> to </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'> to </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'> </td> +<td align='left'> </td> +<td align='right'>4 m.</td></tr> + +<tr><td align='left'>Steak, one and a half inch thick</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>6 m.</td></tr> + +<tr><td align='left'>Small, thin fish</td> +<td align='right'>5</td> +<td align='left'> to </td> +<td align='right'>8 m.</td></tr> + +<tr><td align='left'>Thick fish</td> +<td align='right'>12</td> +<td align='left'> to </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'> to </td> +<td align='right'>10 m.</td></tr> + +<tr><td align='left'>Chickens</td> +<td align='left'> </td> +<td align='left'> </td> +<td align='right'>20 m.</td></tr> + +<tr><td align='left'>Liver, Tripe, Bacon</td> +<td align='right'>3</td> +<td align='left'> to </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—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>Sautéing</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 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.</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;">—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—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.</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> <span class="smcap">Salted Nuts</span> <span class="smcap">Olives</span><br /> +<br /> +<span class="smcap">Consommé Duchess—Imperial Sticks</span><br /> +<br /> +<span class="smcap">Crab Meat in Timbale Cases</span><br /> +<br /> +<span class="smcap">"Green" Goose Roasted—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—Chocolate Sauce</span><br /> +<br /> +<span class="smcap">Cocoanut Cubes—Chocolate Nut Cake</span><br /> +<br /> +<span class="smcap">Fruit</span> <span class="smcap">Raisins</span> <span class="smcap">Nuts</span><br /> +<br /> +<span class="smcap">Roquefort Cheese—Water Biscuit</span><br /> +<br /> +<span class="smcap">Café 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">CONSOMMÉ DUCHESS</span></div> + +<p>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.</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 /> +½ 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 /> +2½ tablespoons finely chopped onion or chives.<br /> +1 cup English Walnut meats chopped moderately.<br /> +½ teaspoon paprika.<br /> +1¼ teaspoon salt.<br /> +½ 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 +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.</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'> +¾ cup sugar.<br /> +<small><sup>1</sup>/<sub>3</sub></small> cup water.<br /> +1 quart cream.<br /> +1½ 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 /> +¼ teaspoon salt.<br /> +2 squares chocolate melted.<br /> +¾ cup English walnut meats broken in pieces.<br /> +½ 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">Consommé with Egg Balls</span><br /> +<br /> +<span class="smcap">Celery</span> <span class="smcap">Olives</span><br /> +<br /> +<span class="smcap">Breaded Sea Bass—Sauce Tartare</span><br /> +<br /> +<span class="smcap">Norwegian Potatoes</span> <span class="smcap">Stewed Tomatoes</span><br /> +<br /> +<span class="smcap">Cabbage Relish</span><br /> +<br /> +<span class="smcap">Lemon Pie</span> <span class="smcap">Cheese</span><br /> +<br /> +<span class="smcap">Café Noir</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CONSOMMÉ WITH EGG BALLS</div> + +<p>To six cups of hot Consommé 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 /> +¼ 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 consommé. 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'> +¾ 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 /> +¼ 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'>CAFÉ 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—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> <span class="smcap">Tea</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>NOODLE SOUP</div> + +<div class='ingredients'> +2 quarts Chicken Consommé.<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 /> +½ 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 Consommé 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 /> +½ 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 +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.</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 /> +¼ 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 /> +½ 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> <span class="smcap">Parsnips Sautéd in Butter</span><br /> +<br /> +<span class="smcap">Cheese and Pimento Salad</span><br /> +<br /> +<span class="smcap">Ambrosia</span> <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 /> +½ 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, 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.</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 SAUTÉD IN BUTTER</div> + +<p>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.</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 /> +¼ 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 /> +¼ teaspoon nutmeg.<br /> +½ 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">Consommé with Rice Balls</span><br /> +<br /> +<span class="smcap">Braised Beef Tongue—Savory Sauce</span><br /> +<br /> +<span class="smcap">Baked Potatoes</span> <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—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'>CONSOMMÉ WITH RICE BALLS</div> + +<p>To six cups of hot Consommé, (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 /> +1½ teaspoons soda.<br /> +1 teaspoon cinnamon.<br /> +½ teaspoon cloves.<br /> +½ teaspoon nutmeg.<br /> +½ 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;">—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 à l'Italienne</span><br /> +<br /> +<span class="smcap">French Fried Potatoes</span> <span class="smcap">Brussels Sprouts</span><br /> +<br /> +<span class="smcap">French Endive</span>—<span class="smcap">French Dressing</span><br /> +<br /> +<span class="smcap">Eggless Rice Pudding</span>—<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 +purée. 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 /> +2½ quarts cold water.<br /> +½ teaspoon peppercorns.<br /> +4 cloves.<br /> +1 spray marjoram.<br /> +2 sprays thyme.<br /> +2 sprays parsley.<br /> +½ bay leaf.<br /> +¼ cup each diced carrot, onion, and celery.<br /> +½ 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 À L'ITALIENNE</div> + +<div class='ingredients'> +2½ tablespoons butter.<br /> +2 tablespoons finely chopped onion.<br /> +2 tablespoons finely chopped carrot.<br /> +2 tablespoons finely chopped lean uncooked ham.<br /> +½ teaspoon peppercorns.<br /> +3 cloves.<br /> +2 sprays marjoram.<br /> +3 tablespoons flour.<br /> +1 cup Brown Stock.<br /> +1¼ 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 /> +¼ to ½ 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 /> +½ teaspoon cinnamon.<br /> +1 tablespoon butter.<br /> +½ 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 Consommé 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 CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS</div> + +<div class='ingredients'> +2 quarts Chicken Consommé.<br /> +½ 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 Consommé, 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 /> +¼ cup butter.<br /> +¼ cup hot water.<br /> +1 tablespoon poultry seasoning.<br /> +1 tablespoon finely chopped onion.<br /> +½ 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 /> +½ teaspoon salt.<br /> +½ 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 /> +¼ 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> <span class="smcap">Boiled White Beans</span><br /> +<br /> +<span class="smcap">Celery Salad</span><br /> +<br /> +<span class="smcap">Squash Pie</span> <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 /> +½ tablespoon finely chopped parsley.<br /> +Salt, pepper.<br /> +</div> + +<p><span class="smcap">Process</span>: 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.</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—Giblet Sauce</span><br /> +<br /> +<span class="smcap">Rhubarb Sauce</span><br /> +<br /> +<span class="smcap">Potato Soufflés—Egg-Plant With Fine Herbs</span><br /> +<br /> +<span class="smcap">Dressed Head Lettuce</span><br /> +<br /> +<span class="smcap">Orange Ice—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 /> +½ 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 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.</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 SOUFFLÉS</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 SAUTÉ (<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 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.</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 /> +2½ cups sugar.<br /> +2 cups orange juice.<br /> +½ 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 /> +¼ 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;">—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>—<span class="smcap">Crusts</span><br /> +<br /> +<span class="smcap">Breast of Veal Roasted</span>—<span class="smcap">Brown Sauce</span><br /> +<br /> +<span class="smcap">Spanish Rice</span> <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 /> +½ 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 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.</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 /> +¼ teaspoon salt.<br /> +<small><sup>2</sup>/<sub>3</sub></small> cup milk.<br /> +½ 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 /> +½ cup sugar.<br /> +2½ cups flour.<br /> +3½ teaspoons baking powder.<br /> +½ teaspoon salt.<br /> +1 egg well beaten.<br /> +1 cup milk.<br /> +½ 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> <span class="smcap">Stewed Corn</span> <br /> +<br /> +<span class="smcap">Watercress and Egg Salad</span><br /> +<br /> +<span class="smcap">Rhubarb Pie</span> <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 /> +½ teaspoon salt.<br /> +1 teaspoon Cottolene.<br /> +¾ 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 /> +¾ 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> <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 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.<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 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.</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 /> +1½ 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'> +1½ cups seeded raisins cut in halves.<br /> +½ 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>—<span class="smcap">Hot Horseradish Sauce</span><br /> +<br /> +<span class="smcap">Sweet Potato Croquettes</span>—<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>—<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'> +¼ cup freshly grated horseradish.<br /> +¼ cup fine cracker crumbs.<br /> +1½ cups milk.<br /> +3 tablespoons butter.<br /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +1 tablespoon vinegar.<br /> +2 tablespoons lemon juice.<br /> +½ 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 /> +½ teaspoon salt.<br /> +Few grains pepper.<br /> +½ 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'> +1½ 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;">—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 /> +¼ 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 /> +½ teaspoon salt.<br /> +¼ teaspoon pepper.<br /> +½ teaspoon finely chopped parsley.<br /> +½ teaspoon grated onion.<br /> +½ 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 /> +¼ teaspoon salt.<br /> +1 cup milk.<br /> +½ 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 /> +¼ teaspoon cream of tartar.<br /> +½ 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 Canapé</span><br /> +<br /> +<span class="smcap">Clam Broth</span> <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 Soufflé</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 CANAPÉ</div> + +<p>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.</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 Maître d'Hôtel 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, +sauté until some of the cabbage is delicately browned. Season with +pepper, and add vinegar to taste. Serve hot.</p> + + +<div class='recipe'>CHEESE SOUFFLÉ</div> + +<div class='ingredients'> +2 tablespoons butter.<br /> +3 tablespoons flour.<br /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon ground mustard.<br /> +¼ teaspoon paprika.<br /> +½ cup scalded milk.<br /> +¼ 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 /> +¾ 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>—<span class="smcap">Sauce Signora</span><br /> +<br /> +<span class="smcap">Baked Bananas</span>—<span class="smcap">Sultana Sauce</span><br /> +<br /> +<span class="smcap">Fried Whole Potatoes</span> <span class="smcap">Lettuce Hearts</span><br /> +<br /> +<span class="smcap">Steamed Graham Pudding</span>—<span class="smcap">Sherry Sauce</span><br /> +<br /> +<span class="smcap">Café 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 Maître +d'Hôtel 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 /> +¾ cup Sultana raisins.<br /> +2-¾ cups boiling water.<br /> +1 cup sugar.<br /> +1 tablespoon butter.<br /> +Few grains salt.<br /> +¼ 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 /> +½ cup N. O. Molasses.<br /> +½ cup milk.<br /> +1 egg well beaten.<br /> +1½ cups Graham flour.<br /> +½ teaspoon soda.<br /> +1 teaspoon salt.<br /> +½ teaspoon cinnamon.<br /> +¼ teaspoon cloves.<br /> +½ 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 à l'Aurora</span><br /> +<br /> +<span class="smcap">Corn Fritters</span> <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 /> +½ tablespoon Worcestershire Sauce.<br /> +Salt, pepper and cayenne, or<br /> +A few drops Tobasco Sauce.<br /> +½ 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 /> +¼ 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 /> +1½ teaspoons salt.<br /> +½ 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 /> +½ 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 /> +½ cup milk.<br /> +½ teaspoon cinnamon.<br /> +½ teaspoon nutmeg.<br /> +¼ teaspoon salt.<br /> +1-¾ 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."—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>—<span class="smcap">Saltines</span><br /> +<br /> +<span class="smcap">Baked Bluefish à la Creole</span><br /> +<br /> +<span class="smcap">Chateau Potatoes</span> <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">Café Noir</span>—<span class="smcap">Tea Frappé</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 /> +1½ cups scalded milk.<br /> +½ 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 À 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 /> +¼ 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 /> +1½ tablespoons baking powder.<br /> +Whites 5 eggs beaten stiff.<br /> +½ 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> <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> <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'> +½ peck spinach.<br /> +6 cups cold water.<br /> +½ small bay leaf.<br /> +1½ teaspoons salt.<br /> +3 tablespoons Cottolene.<br /> +2 cups milk.<br /> +2 slices onion.<br /> +3 tablespoons flour.<br /> +½ 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 /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +1 teaspoon finely chopped chives.<br /> +1 tablespoon butter.<br /> +¼ 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. 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 <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> <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> <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'> +1½ cups steamed or boiled rice.<br /> +1 tablespoon salt.<br /> +1½ 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">Consommé</span>—<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">Café Noir</span>—<span class="smcap">Iced Tea</span><br /> +</div> +<hr style="width: 45%;" /> + +<div class='recipe'>CONSOMMÉ 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—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.</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 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.</p> + + +<div class='recipe'>FROZEN STRAWBERRIES—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 /> +½ 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 /> +¼ teaspoon cloves.<br /> +¼ 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> <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">Café 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 /> +1½ quarts cold water.<br /> +1 onion sliced.<br /> +1 green pepper cut in shreds.<br /> +2 cups hot cream or milk.<br /> +¼ 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;">—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">Consommé</span> <span class="smcap">Browned Crackers</span><br /> +<br /> +<span class="smcap">Lamb Chops Breaded</span>—<span class="smcap">Maître d'Hôtel Butter</span><br /> +<br /> +<span class="smcap">New Potatoes</span> <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>—<span class="smcap">Café Noir</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CONSOMMÉ PRINCESS</div> + +<p>Add to Consommé small green peas and tiny cubes of cold +cooked breast of chicken. (For recipe for Consommé 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 Maître d'Hôtel +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'> +¼ 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'> +½ teaspoon salt.<br /> +Few grains cayenne.<br /> +Yolks 2 eggs.<br /> +1½ tablespoons lemon juice, or<br /> +¾ tablespoon each of vinegar and lemon juice.<br /> +¾ 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 Canapés</span><br /> +<br /> +<span class="smcap">Hamburg Roast</span>—<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—French Dressing</span><br /> +<br /> +<span class="smcap">Currant Pie</span><br /> +<br /> +<span class="smcap">Coffee</span> <span class="smcap">Cherry Punch</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CHEESE CANAPÉS</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 /> +1½ cups Brown Stock.<br /> +¼ 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'> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +¼ 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'> +2½ 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 Consommé with Poached Egg Yolks</span><br /> +<br /> +<span class="smcap">Fried Perch</span>—<span class="smcap">Sauce Tartare</span><br /> +<br /> +<span class="smcap">Shredded Potatoes</span> <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> <span class="smcap">Cherry Sauce</span><br /> +<br /> +<span class="smcap">Coffee</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS</div> + +<p>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.</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 Béchamel Sauce. Serve in Bread Croustades +(small round, square, or diamond-shaped molds cut through thick +slices of bread).</p> + +<div class='recipe2'>BÉCHAMEL SAUCE</div> + +<div class='ingredients'> +4 tablespoons butter.<br /> +4 tablespoons flour.<br /> +1½ cups highly seasoned chicken stock.<br /> +½ 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 /> +½ glass red currant jelly.<br /> +Juice 1 lemon.<br /> +½ 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>—<span class="smcap">Croutons</span><br /> +<br /> +<span class="smcap">Radishes</span> <span class="smcap">Green Onions</span><br /> +<br /> +<span class="smcap">Roast Stuffed Shoulder of Lamb</span>—<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> <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 ¾ 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 /> +1½ tablespoons Cottolene.<br /> +2 cups flour.<br /> +4 teaspoons baking powder.<br /> +1 teaspoon salt.<br /> +¾ 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—'tis mighty rude<br /> +To eat so much—but all's so good!<br /> +<span style="margin-left: 15em;">—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 Consommé</span><br /> +<br /> +<span class="smcap">Veal Loaf (Hot)</span>—<span class="smcap">Tomato Sauce</span><br /> +<br /> +(<span class="smcap">or</span>)<br /> +<br /> +<span class="smcap">Cold</span>—<span class="smcap">with String Bean Salad</span><br /> +<br /> +<span class="smcap">Saratoga Chips</span> <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 CONSOMMÉ (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 /> +¼ cup cold water.<br /> +¾ cup boiling water.<br /> +½ cup best table Sherry wine.<br /> +Juice of 1 small lemon.<br /> +½ dozen washed figs.<br /> +Whipped Cream.<br /> +½ 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 /> +¾ cup milk.<br /> +Grated rind of half an orange.<br /> +½ teaspoon cinnamon.<br /> +¼ teaspoon mace.<br /> +¼ 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'> +1¼ cups soft brown sugar.<br /> +¼ cup granulated sugar.<br /> +½ cup boiling water.<br /> +Whites 2 eggs.<br /> +½ teaspoon almond extract.<br /> +½ 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">Consommé with Vegetables</span><br /> +<br /> +<span class="smcap">Baked Stuffed Black Bass</span>—<span class="smcap">Egg Sauce</span><br /> +<br /> +<span class="smcap">Parsley Potatoes</span> <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>—<span class="smcap">Foamy Sauce</span><br /> +<br /> +<span class="smcap">Iced Tea</span> <span class="smcap">Café Noir</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CONSOMMÉ WITH VEGETABLES</div> + +<p>To six cups Consommé (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'> +½ cup cracker crumbs.<br /> +1 cup stale bread crumbs.<br /> +5 tablespoons butter.<br /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +½ 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'> +¾ cup yellow corn meal.<br /> +1¼ cups flour.<br /> +2 tablespoons sugar.<br /> +5 teaspoons baking powder.<br /> +¾ 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 /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +Few grains cayenne.<br /> +1½ cups hot milk.<br /> +½ 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 /> +¾ 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>—<span class="smcap">Cheesed Butter Thins</span><br /> +<br /> +<span class="smcap">Radishes</span> <span class="smcap">Pickles</span><br /> +<br /> +<span class="smcap">Cold Boiled Tongue</span> <span class="smcap">Chili Sauce</span><br /> +<br /> +<span class="smcap">Potato Salad</span>—<span class="smcap">Broiled Tomatoes</span><br /> +<br /> +<span class="smcap">Blueberry Pie</span>—<span class="smcap">Cheese Balls</span><br /> +<br /> +<span class="smcap">Iced Café 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'> +¼ cup butter.<br /> +1¼ teaspoons salt.<br /> +1 teaspoon mustard.<br /> +¼ teaspoon paprika.<br /> +1 tablespoon sugar.<br /> +Yolks 4 eggs.<br /> +2 tablespoons flour.<br /> +¼ 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 CAFÉ 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">Consommé Printaniere</span>—<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>—<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'>CONSOMMÉ PRINTANIERE</div> + +<p>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.</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 Maître d'Hôtel Butter.</p> + + +<div class='recipe'>STUFFING FOR HEARTS</div> + +<div class='ingredients'> +½ cup cracker crumbs.<br /> +½ cup stale bread crumbs.<br /> +2 inch cube fat salt pork finely chopped.<br /> +2 blades celery finely chopped.<br /> +½ 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'> +1½ 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 /> +1½ cups fine sugar.<br /> +¾ cup cold water.<br /> +2¼ cups pastry flour.<br /> +4 teaspoons baking powder.<br /> +¼ teaspoon salt.<br /> +Whites 4 eggs beaten until stiff.<br /> +½ 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 /> +½ 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> <span class="smcap">Tomato Salad</span><br /> +<br /> +<span class="smcap">Lattice Potatoes</span>—<span class="smcap">Green Corn Pudding</span><br /> +<br /> +<span class="smcap">Peach Ice Cream</span>—<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 /> +½ 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'> +1½ teaspoon salt.<br /> +½ tablespoon mustard.<br /> +1 tablespoon sugar.<br /> +1 egg slightly beaten.<br /> +2½ tablespoons melted butter.<br /> +¾ 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'> +1½ cups peach pulp.<br /> +1½ 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 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.</p> + + +<div class='recipe'>RICH CHOCOLATE CAKE</div> + +<div class='ingredients'> +½ cup Cottolene.<br /> +1½ 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 /> +½ cup milk.<br /> +2 cups flour.<br /> +3 teaspoons baking powder.<br /> +¼ 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;">—<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 Canapés</span><br /> +<br /> +<span class="smcap">Pan Broiled Fillets of Beef</span>—<span class="smcap">Sultana Sauce</span><br /> +<br /> +<span class="smcap">Carlsbad Potatoes</span> <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>—<span class="smcap">Cocoanut Cake</span><br /> +<br /> +<span class="smcap">Coffee</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>NOVA SCOTIA CANAPÉS</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 canapés 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—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 /> +¼ 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">Consommé</span> (<span class="smcap">Cold</span>)<br /> +<br /> +<span class="smcap">Broiled Chicken</span>—<span class="smcap">Sauce Viennaise</span><br /> +<br /> +<span class="smcap">Potato Roses</span> <span class="smcap">Corn Fritters</span><br /> +<br /> +<span class="smcap">Cauliflower à la Béchamel</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> <span class="smcap">Creamy Sauce</span><br /> +<br /> +<span class="smcap">Coffee</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>COLD CONSOMMÉ</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 À LA BÉCHAMEL</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 Béchamel 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 /> +¼ cup water.<br /> +1 cup sugar.<br /> +¼ teaspoon salt.<br /> +2 cups pastry flour.<br /> +4 teaspoons baking powder.<br /> +½ 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'> +¼ 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 à la Mode</span><br /> +<br /> +<span class="smcap">Consommé au Riz</span>—<span class="smcap">Cheese Balls</span><br /> +<br /> +<span class="smcap">Spiced Beef</span>—<span class="smcap">Whipped Cream Horseradish Sauce</span><br /> +<br /> +<span class="smcap">Potatoes Italian Style</span>—<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 À 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 /> +1-¾ cups sugar.<br /> +2 cups raspberry pulp.<br /> +¼ 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'>CONSOMMÉ AU RIZ</div> + +<div class='ingredients'> +8 cups consommé.<br /> +¼ cup washed rice.<br /> +6 cups cold water.<br /> +½ 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 consommé 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 /> +¾ cup flour.<br /> +½ cup water.<br /> +¼ teaspoon salt.<br /> +Few grains cayenne.<br /> +3 eggs.<br /> +¼ 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'> +¼ cup Cottolene.<br /> +1 cup sugar.<br /> +1 egg.<br /> +½ cup milk.<br /> +2 cups pastry flour.<br /> +4 teaspoons baking powder.<br /> +¼ teaspoon salt.<br /> +¼ 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>—<span class="smcap">Vinaigrette Sauce</span><br /> +<br /> +<span class="smcap">Cucumber Baskets</span> <span class="smcap">Radishes</span><br /> +<br /> +<span class="smcap">French Fried Potatoes</span>—<span class="smcap">Boiled Sweet Corn</span><br /> +<br /> +<span class="smcap">Frozen Apricots</span>—<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—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 /> +½ 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 /> +1½ 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 /> +½ cup milk.<br /> +2¼ cups pastry flour.<br /> +4 teaspoons baking powder.<br /> +¼ teaspoon salt.<br /> +½ 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 Canapé</span><br /> +<br /> +<span class="smcap">Cold Veal Loaf</span>—<span class="smcap">Whipped Cream Horseradish Sauce</span><br /> +<br /> +<span class="smcap">Creamed New Potatoes</span> <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>—<span class="smcap">Chocolate Layer Cake</span><br /> +<br /> +<span class="smcap">Iced Coffee</span> <span class="smcap">Lemonade</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>TOMATO CANAPÉ</div> + +<p>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.</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 /> +1½ tablespoons vinegar.<br /> +¼ cup heavy cream whipped.<br /> +¼ 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.—La Reyniére.</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>—<span class="smcap">Crisp Saratoga Wafers</span><br /> +<br /> +<span class="smcap">Braised Shoulder Veal Stuffed</span>—<span class="smcap">Creole Sauce</span><br /> +<br /> +<span class="smcap">Potato Balls</span> <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> <span class="smcap">Cottage Cheese</span><br /> +<br /> +<span class="smcap">Café 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 /> +1½ cups scalded milk.<br /> +1 slice onion.<br /> +1½ tablespoons butter.<br /> +2 tablespoons flour.<br /> +½ 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 /> +¼ 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 /> +1½ cups thick, well-seasoned tomato pulp.<br /> +1¼ 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 /> +½ cup sugar.<br /> +¼ teaspoon nutmeg.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon salt.<br /> +1¼ tablespoons butter.<br /> +1 tablespoon lemon juice.<br /> +Grated rind ¼ 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'> +1½ cups flour.<br /> +½ teaspoon salt.<br /> +½ teaspoon baking powder.<br /> +¼ 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>—<span class="smcap">Mushroom Sauce</span><br /> +<br /> +<span class="smcap">Parsley Potatoes</span> <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> <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 /> +¼ teaspoon salt.<br /> +1 tablespoon sugar.<br /> +¼ cup cream or milk.<br /> +1 egg beaten very lightly.<br /> +½ tablespoon lemon juice.<br /> +½ 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 /> +1½ cups sugar.<br /> +1 cup molasses.<br /> +¼ cup lemon juice.<br /> +2 tablespoons brandy.<br /> +1 cup raisins seeded and shredded.<br /> +½ 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'> +1½ cups flour.<br /> +<small><sup>1</sup>/<sub>3</sub></small> cup Cottolene.<br /> +¾ teaspoon salt.<br /> +½ 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>—<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>—<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 /> +¾ 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 /> +½ green pepper finely chopped.<br /> +½ 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 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.<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 /> +½ teaspoon salt.<br /> +1½ cups granulated sugar.<br /> +2 tablespoons Cottolene.<br /> +<small><sup>7</sup>/<sub>8</sub></small> cup cream.<br /> +Peaches.<br /> +2½ 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 /> +½ cup sugar.<br /> +2 egg yolks well beaten.<br /> +¾ 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>—<span class="smcap">Cream Gravy</span><br /> +<br /> +<span class="smcap">Baked Potatoes</span> <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. 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 ¼ 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'> +¼ cup butter.<br /> +1 slice onion.<br /> +¼ cup flour.<br /> +1½ cups well-seasoned chicken stock.<br /> +½ cup hot cream.<br /> +½ 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 Café 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 /> +¼ 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 /> +½ teaspoon salt.<br /> +3 tablespoons Cottolene.<br /> +¾ 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;">—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>—<span class="smcap">Croutons</span><br /> +<br /> +<span class="smcap">Boiled Cod</span>—<span class="smcap">Egg Sauce</span><br /> +<br /> +<span class="smcap">Boiled Potatoes</span>—<span class="smcap">Scalloped Tomatoes</span><br /> +<br /> +<span class="smcap">Pickled Beets</span><br /> +<br /> +<span class="smcap">Steamed Peach Pudding</span>—<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 /> +3½ cups scalded milk.<br /> +1 onion sliced.<br /> +¼ 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 /> +½ 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 /> +½ cup hot cream.<br /> +½ 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 /> +1½ 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>—<span class="smcap">Béchamel Sauce</span><br /> +<br /> +<span class="smcap">Browned Sweet Potatoes</span> <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'> +½ cup carrot.<br /> +½ cup turnip.<br /> +½ cup celery.<br /> +2 cups potato.<br /> +<small><sup>1</sup>/<sub>3</sub></small> cup onion.<br /> +1½ quarts beef broth.<br /> +<small><sup>1</sup>/<sub>3</sub></small> cup butter.<br /> +½ tablespoon finely chopped parsley.<br /> +1½ 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 Béchamel Sauce. Double +the recipe for Béchamel 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>—<span class="smcap">Toasted Wafers</span><br /> +<br /> +<span class="smcap">Pickles</span> <span class="smcap">Celery</span><br /> +<br /> +<span class="smcap">Braised Beef</span>—<span class="smcap">Brown Gravy</span><br /> +<br /> +<span class="smcap">Baked Potatoes</span>—<span class="smcap">Fried Egg Plant</span><br /> +<br /> +<span class="smcap">Scalloped Cabbage</span><br /> +<br /> +<span class="smcap">Romaine</span>—<span class="smcap">French Dressing</span><br /> +<br /> +<span class="smcap">Cheese Fingers</span><br /> +<br /> +<span class="smcap">Peach Duff</span>—<span class="smcap">Foamy Sauce</span><br /> +<br /> +<span class="smcap">Café 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 /> +½ 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 /> +¾ 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'> +½ 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 Canapé</span><br /> +<br /> +<span class="smcap">Clam and Tomato Consommé</span><br /> +<br /> +<span class="smcap">Browned Crackers</span><br /> +<br /> +<span class="smcap">Sweet Gherkins</span> <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 CANAPÉ</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 canapé.</p> + + +<div class='recipe'>CLAM AND TOMATO CONSOMMÉ</div> + +<p>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.</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 /> +1½ quarts cider vinegar.<br /> +2 pounds brown sugar.<br /> +¼ cup white mustard seed.<br /> +1 teaspoon mustard.<br /> +1½ 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—(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;">—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">Consommé Duchess</span>—<span class="smcap">Imperial Sticks</span><br /> +<br /> +<span class="smcap">Cucumber Pickles</span> <span class="smcap">Celery</span><br /> +<br /> +<span class="smcap">Rolled Rib Roast of Beef</span>—<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'>CONSOMMÉ 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—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'> +1½ cups Graham flour.<br /> +1 cup N. O. molasses.<br /> +½ cup milk.<br /> +1 cup seeded raisins.<br /> +1 teaspoon cinnamon.<br /> +¼ teaspoon cloves.<br /> +2 eggs well beaten.<br /> +½ teaspoon soda.<br /> +½ 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 /> +½ 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">Consommé</span>—<span class="smcap">Bread Sticks</span><br /> +<br /> +<span class="smcap">Celery Hearts</span> <span class="smcap">Mustard Pickles</span><br /> +<br /> +<span class="smcap">Roast Venison</span> <span class="smcap">Wine Sauce</span><br /> +<br /> +<span class="smcap">Mashed Sweet Potatoes</span> <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">Café Noir</span><br /> +</div> +<hr style="width: 45%;" /> + +<div class='recipe'>CONSOMMÉ</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 } ½ 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 /> +½ 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—closely covered—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 /> +¼ cup Cottolene.<br /> +1 teaspoon salt.<br /> +1 tablespoon sugar.<br /> +1 yeast cake dissolved in<br /> +¼ cup lukewarm water.<br /> +White 1 egg well beaten.<br /> +3-¾ 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 /> +2½ tablespoons flour.<br /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +1¼ 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 /> +1½ teaspoons salt.<br /> +2 tablespoons sugar or molasses.<br /> +1 yeast cake dissolved in<br /> +¼ 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 /> +1½ cups milk.<br /> +Yolks 3 eggs.<br /> +¾ cup sugar.<br /> +2 cups whipping cream.<br /> +¼ 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 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.</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> <span class="smcap">Pepper Mangoes</span><br /> +<br /> +<span class="smcap">Roast Turkey</span><br /> +<br /> +<span class="smcap">Bread Stuffing</span> <span class="smcap">Giblet Sauce</span><br /> +<br /> +<span class="smcap">Cranberry Jelly</span><br /> +<br /> +<span class="smcap">Mashed Potatoes</span>—<span class="smcap">Baked Hubbard Squash</span><br /> +<br /> +<span class="smcap">Sweet Corn, New England Style</span> <span class="smcap">Creamed Onions</span><br /> +<br /> +<span class="smcap">Spiced Pears</span> <span class="smcap">Hot Slaw</span><br /> +<br /> +<span class="smcap">Thanksgiving Pudding</span> <span class="smcap">Drawn Butter Sauce</span><br /> +<br /> +<span class="smcap">Pumpkin Pie</span> <span class="smcap">Apple Pie</span><br /> +<br /> +<span class="smcap">Fruits</span>—<span class="smcap">Nuts</span>—<span class="smcap">Raisins</span>—<span class="smcap">Stuffed Dates</span><br /> +<br /> +<span class="smcap">Water Biscuit</span>—<span class="smcap">Cheese</span><br /> +<br /> +<span class="smcap">Café 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—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:</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'> +½ cup Cottolene creamed.<br /> +1 cup molasses.<br /> +1 cup buttermilk.<br /> +3 cups flour.<br /> +1 teaspoon soda.<br /> +1½ teaspoons salt.<br /> +1 teaspoon cinnamon.<br /> +¼ teaspoon cloves.<br /> +½ teaspoon allspice.<br /> +½ teaspoon nutmeg.<br /> +1½ cups seeded and shredded raisins.<br /> +¾ 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 /> +1¼ cups boiling water.<br /> +<small><sup>1</sup>/<sub>3</sub></small> teaspoon salt.<br /> +½ cup sugar.<br /> +¼ 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'> +1½ 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 ½ lemon.<br /> +½ teaspoon ginger.<br /> +½ teaspoon salt.<br /> +¼ teaspoon cinnamon.<br /> +2 eggs slightly beaten.<br /> +1½ 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> <span class="smcap">Mixed Pickles</span><br /> +<br /> +<span class="smcap">Stewed Chicken</span>—<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>—<span class="smcap">Whipped Cream</span><br /> +<br /> +<span class="smcap">Coffee</span> <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 /> +¾ teaspoon salt.<br /> +4 teaspoons baking powder.<br /> +¾ 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 /> +1¼ 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;">—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> <span class="smcap">Fried Egg Plant</span><br /> +<br /> +<span class="smcap">Bermuda Salad</span><br /> +<br /> +<span class="smcap">Apricot Dumplings</span>—<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 /> +½ 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'> +½ 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>—<span class="smcap">Caper Sauce</span><br /> +<br /> +<span class="smcap">Savory Rice</span>—<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">Café 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 /> +¼ cup butter.<br /> +¾ 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 /> +1½ cups strained mutton broth (or hot water).<br /> +½ teaspoon salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +½ 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 /> +½ 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 /> +2½ 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>—<span class="smcap">Mushroom Sauce</span><br /> +<br /> +<span class="smcap">Browned Potatoes</span> <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>—<span class="smcap">Sauce Soufflé</span><br /> +<br /> +<span class="smcap">Coffee</span>—<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 /> +¼ cup washed rice.<br /> +2 cups water.<br /> +2 cups scalded milk.<br /> +½ cup hot cream.<br /> +¼ 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. 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.</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 /> +5½ tablespoons flour.<br /> +2 cups brown stock.<br /> +½ can small mushrooms.<br /> +1 egg yolk slightly beaten.<br /> +2 teaspoons butter.<br /> +½ tablespoon Worcestershire Sauce.<br /> +½ 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 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.</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 sauté 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 /> +½ cup milk.<br /> +2½ cups pastry flour.<br /> +3 teaspoons baking powder.<br /> +Whites 4 eggs beaten until stiff.<br /> +½ teaspoon salt.<br /> +½ 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>—<span class="smcap">Bread Sticks</span><br /> +<br /> +<span class="smcap">Celery</span> <span class="smcap">Ripe Olives</span><br /> +<br /> +<span class="smcap">Brace of Ducks</span>—<span class="smcap">Stuffing</span><br /> +<br /> +<span class="smcap">Olive Sauce</span><br /> +<br /> +<span class="smcap">Glazed Sweet Potatoes</span>—"<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>—<span class="smcap">Brandy Sauce</span><br /> +<br /> +<span class="smcap">Chocolate Cake</span><br /> +<br /> +<span class="smcap">Bon Bons</span>—<span class="smcap">Nuts and Raisins</span>—<span class="smcap">Fruits</span><br /> +<br /> +<span class="smcap">Café Noir</span>—<span class="smcap">Water Biscuit</span>—<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 /> +1½ tablespoons butter.<br /> +¾ 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 /> +½ cup butter.<br /> +1 onion finely chopped.<br /> +1 teaspoon finely chopped parsley.<br /> +½ teaspoon celery salt.<br /> +¼ 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 /> +5½ tablespoons flour.<br /> +2 cups Brown Stock.<br /> +½ teaspoon salt.<br /> +¼ 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'> +¼ teaspoon salt.<br /> +¼ 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'> +½ 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 /> +¾ cup English currants.<br /> +½ cup English walnut meats chopped.<br /> +<small><sup>2</sup>/<sub>3</sub></small> cup figs chopped fine.<br /> +½ cup citron cut in thin shreds.<br /> +<small><sup>2</sup>/<sub>3</sub></small> cup Cottolene.<br /> +¼ cup brandy.<br /> +½ grated nutmeg.<br /> +1 teaspoon cinnamon.<br /> +½ teaspoon mace.<br /> +½ teaspoon cloves.<br /> +1½ 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'> +½ 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">Consommé with Barley</span><br /> +<br /> +<span class="smcap">Roast Loin of Pork</span>—<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>—<span class="smcap">Cheese</span><br /> +<br /> +<span class="smcap">Coffee</span><br /> +</div> + +<hr style="width: 45%;" /> + + +<div class='recipe'>CONSOMMÉ WITH BARLEY</div> + +<div class='ingredients'> +2 quarts consommé.<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 consommé. +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 /> +½ cup raisins seeded and chopped.<br /> +1½ 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'> +½ cup Cottolene.<br /> +2 cups fine granulated sugar.<br /> +½ cup milk.<br /> +2½ cups pastry flour.<br /> +3 teaspoons baking powder.<br /> +½ 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'> +½ 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 /> +½ tablespoon cinnamon.<br /> +1 teaspoon cloves.<br /> +½ tablespoon mace.<br /> +1 teaspoon salt.<br /> +1 teaspoon soda.<br /> +Whites 12 eggs beaten stiff.<br /> +2½ pounds seeded raisins.<br /> +3 pounds currants.<br /> +1 pound citron thinly sliced and cut in shreds.<br /> +½ pound candied cherries cut in quarters.<br /> +¼ pound candied orange peel finely chopped.<br /> +¼ pound candied lemon peel finely chopped.<br /> +¼ 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 /> +½ cup sour milk.<br /> +<small><sup>2</sup>/<sub>3</sub></small> cup seeded and shredded raisins.<br /> +6 large figs chopped fine.<br /> +1¼ cups flour.<br /> +½ teaspoon soda.<br /> +¼ teaspoon cloves.<br /> +½ teaspoon nutmeg.<br /> +½ 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'> +1½ cups granulated sugar.<br /> +½ cup rich milk.<br /> +1 teaspoon butter.<br /> +¼ 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 /> +1½ cups sugar.<br /> +½ cup milk.<br /> +2 cups pastry flour.<br /> +2 teaspoons baking powder.<br /> +¼ teaspoon salt.<br /> +3 eggs.<br /> +½ 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 /> +3¼ cups flour.<br /> +4½ teaspoons baking powder.<br /> +1 teaspoon rose water.<br /> +¼ teaspoon mace.<br /> +½ 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 /> +1½ 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 /> +¼ 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 /> +2¼ cups flour.<br /> +3 tablespoons baking powder.<br /> +¼ 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 /> +½ cup milk.<br /> +2 cups flour.<br /> +3 teaspoons baking powder.<br /> +¼ 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 /> +½ cup Cottolene.<br /> +½ cup boiling water.<br /> +4 cups flour.<br /> +1 teaspoon salt.<br /> +1 tablespoon ginger.<br /> +1 teaspoon cinnamon.<br /> +¼ 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 /> +¼ 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 /> +¾ cup pecan nut meats broken in small bits.<br /> +¼ teaspoon salt.<br /> +½ 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'> +½ cup molasses.<br /> +¼ 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 /> +¼ 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 /> +½ teaspoon salt.<br /> +2 tablespoons Cottolene.<br /> +¾ 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 /> +½ 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 /> +¼ teaspoon salt.<br /> +1 tablespoon Cottolene.<br /> +¾ 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 /> +¼ cup sugar.<br /> +¾ cup thin cream or milk.<br /> +4 teaspoons baking powder.<br /> +2 cups flour.<br /> +½ 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 /> +¼ 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 /> +¼ cup sugar.<br /> +½ 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 /> +¼ 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'> +2½ cups flour.<br /> +1 teaspoon salt.<br /> +1 tablespoon Cottolene.<br /> +2 cups rich sour milk.<br /> +1¼ 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'> +3½ 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 /> +½ teaspoon salt.<br /> +1 compressed yeast cake dissolved in ¼ cup lukewarm water.<br /> +1 egg well beaten.<br /> +½ 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 /> +1½ 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 /> +¼ cup lukewarm water.<br /> +¾ 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 ½ cup lukewarm water.<br /> +1 teaspoon salt.<br /> +4 tablespoons granulated sugar.<br /> +3 eggs lightly beaten.<br /> +½ 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 /> +½ 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 /> +¾ 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 /> +1¼ cups sour cream.<br /> +1½ 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 /> +1¼ cup sugar.<br /> +2 eggs.<br /> +4 cups flour.<br /> +¼ teaspoon nutmeg.<br /> +4 teaspoons baking powder.<br /> +½ teaspoon salt.<br /> +¾ cup milk.<br /> +¼ 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 /> +½ teaspoon salt.<br /> +½ teaspoon celery salt.<br /> +<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper.<br /> +2 eggs.<br /> +¾ 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'>MAÎTRE D'HÔTEL 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 /> +Béchamel 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 à la <ins title="Transcriber's Note: original reads 'Créole'">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 /> +Canapés, 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 à la Béchamel <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;">Canapé</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;">Soufflé</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;">Consommé (See under Heading <a href="#Consommeacute"><ins title="Transcriber's Note: original reads 'Consummé'">Consommé</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 Consommé</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;">Café 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>Consommé, 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 'Printaniére'">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;">Sauté 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, à 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> à 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 /> +Maître D'Hôtel 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 Canapé <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 Canapés <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;">Sautéd 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;">à 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;">Soufflé</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;">Béchamel</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 /> +Soufflé, 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;">Consommés (See under Heading <a href="#Consommeacute">Consommés</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, Canapé, 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;">Canapé</span> <a href="#Page_119">119</a><br /> +<span style="margin-left: 3.5em;">and Clam Consommé</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 à la Béchamel</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, Sautéd 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. 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