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+Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Fifty-Two Sunday Dinners
+       A Book of Recipes
+
+Author: Elizabeth O. Hiller
+
+Release Date: March 7, 2010 [EBook #31534]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK FIFTY-TWO SUNDAY DINNERS ***
+
+
+
+
+Produced by David Edwards, Emmy and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+Transcriber's Note: Please note that this book was published decades ago
+and nutritional opinion has changed in some ways. In particular, people
+are now generally advised not to eat raw eggs. Please use caution when
+following these recipes.
+
+
+[Illustration: Cover]
+
+
+
+
+          _Fifty-Two_
+          SUNDAY
+          DINNERS
+
+          _A Book
+          of Recipes_
+
+
+          Arranged on a unique plan, combining helpful
+          suggestions for appetizing, well-balanced menus,
+          with all the newest ideas and latest discoveries
+          in the preparation of tasty, wholesome cookery
+
+[Illustration]
+
+          _Written and Compiled by_
+
+          MRS. ELIZABETH O. HILLER
+
+          Founder and Principal of the Chicago Domestic
+          Science School, and a noted writer and
+          lecturer on culinary subjects
+
+
+          _Published by_
+
+          THE N. K. FAIRBANK COMPANY
+
+          CHICAGO      NEW YORK      ST. LOUIS
+          NEW ORLEANS      MONTREAL
+
+
+          Copyrighted 1913, by The N. K. Fairbank Company
+
+
+          _And the passage of years shall not dim in the least
+          The glory and joy of our Sabbath-day feast._
+                                              --_Eugene Field_
+
+
+          PRICE, $1.00
+
+
+
+
+INTRODUCTION
+
+
+TO the modern wide-awake, twentieth-century woman efficiency in
+household matters is quite as much a problem as efficiency in business
+is to the captains of industry.
+
+How to make pure food, better food and to economize on the cost of same
+is just now taxing the attention and ingenuity of domestic science
+teachers and food experts generally. The average housewife is intensely
+interested in the result of these findings, and must keep in touch with
+them to keep up with the times and run her home in an intelligent and
+economical as well as healthful routine.
+
+The eternal feminine question is, "What shall we have for dinner
+to-day?" It is not always the easiest thing in the world to think of a
+seasonable menu, nor to determine just the right combination that will
+furnish a meal appetizing and well-balanced in food values. Furthermore,
+both the expense and the amount of work entailed in preparation must be
+considered.
+
+This Cook Book is especially designed to meet just that pressing daily
+need of the housewife. It presents for her guidance a menu for every
+Sunday dinner in the year; it suggests dishes which are seasonable as
+well as practical; it tells in a simple, intelligent manner just how
+these dishes can be made in the most wholesome and economical form; and
+the recipes have all been especially made for this book and tested by
+that eminent expert, Mrs. Elizabeth O. Hiller.
+
+The title of "52 Sunday Dinners" has been given the book because Sunday
+dinners as a rule are a little more elaborate than the other dinners of
+the week, but from these menus may be gleaned helpful hints for daily
+use.
+
+While climatic conditions differ somewhat in various sections of the
+country, we have tried to approximate the general average, so that the
+suggestions might be as valuable to the housewife in New England as to
+the housewife in the West or South, or vice versa.
+
+Simplicity, economy and wholesomeness have been given preferred
+attention in the preparation of these recipes, many of which are here
+presented for the first time.
+
+In the interest of health and economy a number of the recipes suggest
+the use of Cottolene--a frying and shortening medium of unquestioned
+purity--in place of butter or lard. Cottolene is a vegetable shortening,
+pure in source and manufactured amid cleanly favorable surroundings. It
+is no new, untried experiment, having been used by domestic science
+experts and thousands of housewives for nearly twenty years; to them
+Cottolene for shortening and frying is "equal to butter at half the
+price, better and more healthful than lard--and more economical than
+either." We, therefore, offer no apologies for the small proportion of
+recipes specifying the use of Cottolene, and suggest that a trial will
+convince any housewife that Cottolene makes better food than either
+butter or lard, and is preferable from the standpoints of efficiency,
+economy and healthfulness.
+
+We commend this book to your critical inspection and test, believing you
+will find it convenient, helpful, unique and pointing the way to better
+and more economical living.
+
+          THE N. K. FAIRBANK COMPANY.
+
+
+
+
+For All Shortening and Frying Use COTTOLENE
+
+
+YEARS ago nothing but butter or lard were used for shortening and
+frying; to-day the visible supply of these two products is insufficient
+to supply the demand, taking into consideration the amount of butter
+required for table use. Furthermore, as the demand increased it outgrew
+the supply of butter and lard, with the result that prices were
+materially advanced; and, incidentally, the quality has been lowered.
+Naturally, under such conditions scores of substitutes have been offered
+as shortening and frying mediums--some meritorious, but mostly inferior.
+
+Cottolene is not offered the housewife as a cheap imitation of either
+butter or lard, but as a vegetable product which is superior to either
+for cooking purposes. Because it happens to be about half the price of
+butter, or less, is but an additional reason, from a purely economical
+standpoint, for its use. The main argument for the use of Cottolene is
+the purity of its ingredients and the wholesomeness of the food prepared
+with it.
+
+There isn't an ounce of hog fat in Cottolene, and from cottonfield to
+kitchen human hands never touch the product. It is pure and absolutely
+free from taint or contamination from source to consumer. Packed in our
+patent, air-tight tin pails, Cottolene reaches you as fresh as the day
+it was made. Lard and butter are sold in bulk, and do not have this
+protection.
+
+Cottolene is always uniform in quality, and because of its freedom from
+moisture it goes one-third farther than butter or lard, both of which
+contain about 20% of water. It is much more economical than lard; about
+50% more so than butter.
+
+Cottolene contains no salt, and is richer in shortening properties than
+either butter or lard. Two-thirds of a pound of Cottolene will give
+better results than a pound of either butter or lard.
+
+Because Cottolene is made from sweet and pure oils, refined by our own
+special process, it makes food more digestible. Its use insures light,
+flaky pie-crust; it makes deliciously crisp, tender doughnuts; for
+cake-making it creams up beautifully and gives results equal to the best
+cooking butter; muffins, fritters, shortcake and all other pastry are
+best when made with Cottolene; it makes food light and rich, but never
+greasy. Cottolene heats to a higher temperature than butter or lard, and
+cooks so quickly the fat has no chance to soak in.
+
+You can fry fish in Cottolene and use the remaining fat for frying
+potatoes or other food. The odor of fish will not be imparted to the
+other food fried in the fat. Cottolene is just as pure and healthful as
+olive oil, and is unqualifiedly recommended by leading physicians,
+domestic science authorities and culinary experts as wholesome,
+digestible and economical. The use of Cottolene in your frying and
+shortening will both save you money and give you better results.
+
+
+
+
+HOW TO USE COTTOLENE
+
+
+The General Care of Cottolene
+
+Exercise the same care and judgment with Cottolene as you would with
+butter, lard or olive oil; keep it in a moderately cool place when not
+in use, just as you would butter--so that its best qualities may be
+preserved.
+
+Moreover, just because you occasionally buy strong butter or rancid lard
+which your grocer has kept in too warm a place, you do not denounce all
+butter or lard and give up their use; neither would it be fair to
+condemn Cottolene simply because your grocer may not have kept it
+properly. No fat will keep sweet indefinitely without proper care.
+
+
+The Use of Cottolene for Shortening
+
+Of course, the recipes in this book indicate the exact amount of
+Cottolene to be used. In your other recipes, however, a general, _and
+important_, rule for the use of Cottolene is:
+
+=Use one-third less Cottolene than the amount of butter or lard given in
+your recipe.=
+
+For cake-baking, cream the Cottolene as you would butter, adding a
+little salt; _Cottolene contains no salt_. For other pastry handle
+exactly the same as directed for either butter or lard, using one-third
+less.
+
+
+The Use of Cottolene in Frying
+
+In _sauteing_, _browning_ or "_shallow frying_" (as it is sometimes
+called) use only enough Cottolene to grease the pan. The Cottolene
+should be put into the pan _while cold_ and, after the bottom of the pan
+is once covered with the melted Cottolene, more can be added as desired.
+Add more fat when you turn the food.
+
+Cottolene can be heated to a much higher temperature without burning
+than either butter or lard, but--unless allowed to heat gradually--the
+Cottolene may burn and throw out an odor, just as would any other
+cooking-fat.
+
+For _deep frying_, have Cottolene at least deep enough to cover, or
+float, the article being fried, heating slowly. For uncooked mixtures,
+such as doughnuts, fritters, etc., test with one-inch cubes of stale
+bread. The cubes of bread should brown a golden brown in one minute; or
+test with a bit of dough, which should rise at once to the top with some
+sputtering. Make this test always,--never trust your eye. The fat should
+be kept at an even temperature. For cooked mixtures, such as croquettes,
+fish balls, etc., the cube of bread should brown a golden brown in 40
+seconds.
+
+Uncooked fish and meat are better when covered with bread crumbs, to
+keep the crisp crust desired in frying food (see note on Egging and
+Crumbing under Culinary Hints, Page 12). The fat should be hot at first,
+that it may not penetrate; then reduce the heat, that the food may cook
+till done, without burning.
+
+Crumbed food is usually arranged in a croquette basket before placing it
+in the hot fat. This prevents the food from moving about, which
+sometimes causes the crust to loosen from the food, allowing it to
+absorb the fat.
+
+Never let the fat heat to smoking point, for then it is burning hot, and
+the food will burn on the outside while the inside remains raw and
+uncooked. Cook only three or four pieces at once, for more will chill
+the fat and prevent perfect frying.
+
+After the food has been cooked by this frying method it should be
+carefully removed at once from the fat and drained on brown paper.
+
+
+Care of Cottolene After Frying
+
+After the frying is done, the fat should be allowed to stand in a cool
+place to permit any sediment to settle. When cool, pour the fat
+carefully through a double fold of cheesecloth, or through a fine
+strainer. It is then ready for use.
+
+Cottolene does not retain the taste or odor from any article whatever
+that may be fried in it, and it may be used over and over again. You may
+from time to time, add fresh Cottolene to it as your quantity
+diminishes, but the frying qualities of the Cottolene are not affected
+by the shrinkage of the fat.
+
+
+
+
+What Noted Cooking Experts Think of Cottolene.
+
+
+THE high regard in which Cottolene is held by all those who have made a
+careful study of food preparation and food values is conclusively shown
+by the following testimonials received from famous authorities on
+Domestic Science:
+
+
+Mrs. Sarah Tyson Rorer
+
+Principal Philadelphia Cooking School and Culinary Editor "The Ladies'
+Home Journal."
+
+          "_I use Cottolene in every and all the ways that
+          one would use lard, also in the preparation of
+          sweet cakes. I consider it an important frying
+          medium and a much more healthful product than
+          lard._"
+
+       *       *       *       *       *
+
+Marion Harland
+
+Author of the famous "Marion Harland Cook Book."
+
+          "_Many years ago I discontinued the use of lard in
+          my kitchen and substituted for it--as an
+          experiment--Cottolene, then comparatively a new
+          product. Since my first trial of it I can truly
+          say that it has given complete satisfaction,
+          whether it is used alone, as 'shortening,' or in
+          combination with butter in pastry, biscuit, etc.,
+          or in frying. I honestly believe it to be the very
+          best thing of its kind ever offered to the
+          American housekeeper._"
+
+       *       *       *       *       *
+
+Mrs. Janet M. Hill
+
+Editor "Boston Cooking School Magazine."
+
+          "_For several years I have used Cottolene in my
+          own kitchen and find it very satisfactory. I am
+          glad to commend it._"
+
+       *       *       *       *       *
+
+Miss Jennie Underwood
+
+
+Superintendent The New York Cooking School.
+
+          "_We have used Cottolene for some time in our
+          classes here and are more than pleased with the
+          results, all agreeing that it is a very valuable
+          article. As a shortening agent in pastry, biscuit,
+          etc., it has proved all that you claim for it, and
+          as a frying agent it is entirely satisfactory._"
+
+       *       *       *       *       *
+
+Miss Mary Arline Zurhorst
+
+Principal National School Domestic Arts and Science, Washington, D. C.
+
+          "_Not only have we found Cottolene invaluable as a
+          frying agent, no matter how delicate the
+          composition of the article to be cooked, but also
+          as a substitute for the shortening in pastries and
+          sweets it has no equal._"
+
+       *       *       *       *       *
+
+These are but a few. Other well known authorities who have tested
+Cottolene and recommend its use are:
+
+          Mrs. F. A. Benson
+          Mrs. Emma P. Ewing
+          and Mrs. Christine Terhune Herrick
+
+
+
+
+Eminent Physicians Endorse the Wholesomeness of Cottolene
+
+
+NINE-TENTHS of all human ailments are due primarily to indigestion or
+are aggravated because of it. The chief cause of indigestion is food
+prepared with lard. The following are but brief extracts from letters
+received, showing the high esteem in which Cottolene is regarded as a
+cooking medium by physicians ranking among the highest in the
+profession.
+
+
+J. Hobart Egbert, A. M., M. D., Ph. D.
+
+From an article in the "Medical Summary," entitled, "Available Facts for
+Consumptives and Others with Wasting Diseases."
+
+          "_In cooking food, we would recommend the
+          preparation known as 'Cottolene,' a wholesome
+          combination of fresh beef suet and purest
+          cottonseed oil. This preparation is both
+          economical and convenient, free from adulteration
+          and impurities, and dietetic experiments
+          conclusively show that incorporated in food it
+          yields to the body available nourishment._"
+
+       *       *       *       *       *
+
+R. Ogden Doremus, M. D., LL. D.
+
+Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue
+Hospital Medical College, New York.
+
+          "_As a substitute for lard, which is its purpose,
+          Cottolene possesses all the desirable qualities of
+          lard without having the objectionable features
+          inherent in all products obtained from swine._"
+
+       *       *       *       *       *
+
+Dr. James Page Emery
+
+From an article in the "American Housekeeper" entitled "The Most
+Healthful of All Cooking Fats."
+
+          "_Cottolene, being essentially a vegetable
+          product, forms the most healthful and nutritious
+          cooking medium known to the food experts and
+          medical profession._"
+
+       *       *       *       *       *
+
+Wm. Jago, F. I. C., F. C. S.
+
+That eminent chemist, William Jago, than whom there is no higher
+authority on cooking fats, reports as follows from Brighton, England:
+
+          "_I find Cottolene to consist practically of 100
+          per cent pure fat, the following being the actual
+          results obtained by analysis: Percentage of Pure
+          Fat, 99.982. I found the 'shortening' effect of 12
+          ozs. of Cottolene practically equal to that of 1
+          lb. best butter. For hygienic reasons, Cottolene
+          may be used with safety as a perfectly harmless
+          and innocuous substitute for other fats employed
+          for dietetic purposes._"
+
+       *       *       *       *       *
+
+Other eminent physicians who have endorsed and recommended Cottolene
+are: =Henry Seffmann, M.D.=, Professor of Chemistry, Woman's Medical
+College of Pennsylvania, Philadelphia; =Prof. Jesse P. Battershall,
+Ph.S., F.C.S.=, Chemist U.S. Laboratory, New York; =Dr. Allen McLane
+Hamilton=, New York, N.Y.; =Dr. Edw. Smith=, Analyst New York State
+Board of Health.
+
+
+
+
+HOW TO MEASURE
+
+
+ONE cup, or one tablespoon, or one teaspoon, means a full measure--all
+it will hold of liquid, and even with the rim, or edge, of dry material.
+All measurements in this book are level unless otherwise stated, and
+_the quantities indicated are designed for a family of six persons_.
+
+Stir up all packed materials, like mustard in its box, and sift flour
+before measuring. Fill cup without shaking down, and dip spoon in
+material, taking up a heaped measure, then with a knife scrape off
+toward the tip till you have level measure. Pack butter or Cottolene in
+cup so there will be no air spaces. A scant cup means one-eighth less
+and a heaped cup about one-eighth more than a level cup.
+
+Divide a level spoon lengthwise for a half measure, and a half spoon
+crosswise for quarters or eighths. A pinch means about one-eighth, so
+does a saltspoon; less means a dash or a few grains.
+
+A rounded tablespoon means filled above the rim as much as the spoon
+hollow below, and equals two of level measure. It also equals one ounce
+in weight, and two rounded tablespoons if put together would heap a
+tablespoon about as high as would an egg, giving us the old-time measure
+of "butter size of an egg," or two ounces, or one-fourth the cup.
+
+Except in delicate cake, or where it is creamed with sugar, and in
+pastry--where it should be chilled to make a flaky crust, COTTOLENE or
+butter may be most quickly and economically measured after it is melted.
+Keep a small supply in a granite cup, and when needed, stand the cup in
+hot water, and when melted, pour the amount desired into the spoon or
+cup. For all kinds of breakfast cakes, it is especially helpful to
+measure it in this way.
+
+Soda, baking powder, spices, etc., are generally measured with a
+teaspoon, level measure, for this gives the proportional amount needed
+for the cup measure of other materials.
+
+
+STANDARD TABLE OF WEIGHTS AND MEASURES
+
+(All measurements are made level)
+
+
+Liquids
+
+          60 drops                                  = 1 teaspoon
+          3 teaspoons                               = 1 tablespoon
+          1 tablespoon                              = 1/2 ounce
+          4 tablespoons                             = 1/4 cup or 1/2 gill
+          2 gills                                   = 1 cup
+          2 cups                                    = 1 pint
+          2 cups milk or water                      = 1 pound
+
+
+Solids
+
+          2 tablespoons flour                       = 1 ounce
+          4 cups flour                              = 1 pound or 1 quart
+          2 solid level cups of butter or Cottolene = 1 pound
+          1/2 solid level cup butter                = 1/4 pound
+          2 tablespoons granulated sugar            = 1 ounce
+          2 cups granulated sugar                   = 1 pound
+          2-1/2 cups powdered sugar                 = 1 pound
+          2 solid cups chopped meat                 = 1 pound
+          2 tablespoons butter (solid and level)    = 1 ounce
+          4 tablespoons butter (solid and level)    = 1/4 cup
+          4 tablespoons coffee                      = 1 ounce
+          9 large eggs                              = 1 pound
+
+
+
+
+Time Tables for Cooking
+
+
+Baking Bread, Cakes and Puddings
+
+          Loaf bread                        40 to 60 m.
+          Rolls, Biscuit                    10 to 20 m.
+          Graham gems                             30 m.
+          Gingerbread                       20 to 30 m.
+          Sponge-cake                       45 to 60 m.
+          Plain cake                        30 to 40 m.
+          Fruit cake                         2 to 3 hrs.
+          Cookies                           10 to 15 m.
+          Bread pudding                           1 hr.
+          Rice and Tapioca                        1 hr.
+          Indian pudding                     2 to 3 hrs.
+          Plum pudding                       2 to 3 hrs.
+          Custards                          15 to 20 m.
+          Steamed brown-bread                    3 hrs.
+          Steamed puddings                   1 to 3 hrs.
+          Pie-crust                         about 30 m.
+          Potatoes                          30 to 45 m.
+          Baked beans                        6 to 8 hrs.
+          Braised meat                       3 to 4 hrs.
+          Scalloped dishes                  15 to 20 m.
+
+
+Baking Meats
+
+          Beef, sirloin, rare, per lb.            8 to 10 m.
+          Beef, sirloin, well done, per lb.      12 to 15 m.
+          Beef, rolled rib or rump, per lb.      12 to 15 m.
+          Beef, long or short fillet             20 to 30 m.
+          Mutton, rare, per lb.                        10 m.
+          Mutton, well done, per lb.                   15 m.
+          Lamb, well done, per lb.                     15 m.
+          Veal, well done, per lb.                     20 m.
+          Pork, well done, per lb.                     30 m.
+          Turkey, 10 lbs. wt.                           3 hrs.
+          Chickens, 3 to 4 lbs. wt.            1 to 1-1/2 hrs.
+          Goose, 8 lbs.                                 2 hrs.
+          Tame duck                              40 to 60 m.
+          Game duck                              30 to 40 m.
+          Grouse, Pigeons                              30 m.
+          Small birds                            15 to 20 m.
+          Venison, per lb.                             15 m.
+          Fish, 6 to 8 lbs.; long, thin fish            1 hr.
+          Fish, 4 to 6 lbs.; thick Halibut              1 hr.
+          Fish, small                            20 to 30 m.
+
+
+Freezing
+
+          Ice Cream                               30 m.
+
+
+Boiling
+
+          Coffee                               3 to  5 m.
+          Tea, steep without boiling                 5 m.
+          Cornmeal                                   3 hrs.
+          Hominy, fine                               1 hr.
+          Oatmeal, rolled                           30 m.
+          Oatmeal coarse, steamed                    3 hrs.
+          Rice, steamed                       45 to 60 m.
+          Rice, boiled                        15 to 20 m.
+          Wheat Granules                      20 to 30 m.
+          Eggs, soft boiled                    3 to  6 m.
+          Eggs, hard boiled                   15 to 20 m.
+          Fish, long, whole, per lb.           6 to 10 m.
+          Fish, cubical, per lb.                    15 m.
+          Clams, Oysters                       3 to  5 m.
+          Beef, corned and a la mode           3 to  5 hrs.
+          Soup stock                           3 to  6 hrs.
+          Veal, Mutton                         2 to  3 hrs.
+          Tongue                               3 to  4 hrs.
+          Potted pigeons                             2 hrs.
+          Ham                                        5 hrs.
+          Sweetbreads                         20 to 30 m.
+          Sweet corn                           5 to  8 m.
+          Asparagus, Tomatoes, Peas           15 to 20 m.
+          Macaroni, Potatoes, Spinach,
+            Squash, Celery, Cauliflower,
+            Greens                            20 to 30 m.
+          Cabbage, Beets, young               30 to 45 m.
+          Parsnips, Turnips                   30 to 45 m.
+          Carrots, Onions, Salsify            30 to 60 m.
+          Beans, String and Shelled            1 to  2 hrs.
+          Puddings, 1 quart, steamed                 3 hrs.
+          Puddings, small                            1 hr.
+
+
+Frying
+
+          Croquettes, Fish Balls                   1 m.
+          Doughnuts, Fritters                3 to  5 m.
+          Bacon, Small Fish, Potatoes        2 to  5 m.
+          Breaded Chops and Fish             5 to  8 m.
+
+
+Broiling
+
+          Steak, one inch thick                        4 m.
+          Steak, one and a half inch thick             6 m.
+          Small, thin fish                       5 to  8 m.
+          Thick fish                            12 to 15 m.
+          Chops broiled in paper                 8 to 10 m.
+          Chickens                                    20 m.
+          Liver, Tripe, Bacon                    3 to  8 m.
+
+
+
+
+HELPFUL CULINARY HINTS
+
+
+On Methods of Cooking
+
+Water _boiling_ slowly has the same temperature as when boiling rapidly,
+and will do just the same amount of work; there is, therefore, no object
+in wasting fuel to keep water boiling violently.
+
+_Stewing_ is the most economical method of cooking the cheaper and
+tougher cuts of meats, fowl, etc. This method consists in cooking the
+food a long time in sufficient water to cover it--at a temperature
+slightly below the boiling point.
+
+_Braising._ In this method of cooking, drippings or fat salt pork are
+melted or tried out in the kettle and a bed of mixed vegetables, fine
+herbs and seasoning placed therein. The article being cooked is placed
+on this bed of vegetables, moisture is added and the meat cooked until
+tender at a low temperature. The last half hour of cooking the cover is
+removed, so that the meat may brown richly.
+
+In _broiling_ and _grilling_, the object is first to sear the surface
+over as quickly as possible, to retain the rich juices, then turn
+constantly until the food is richly browned. _Pan-broiling_ is cooking
+the article in a greased, hissing-hot, cast-iron skillet, turning often
+and drawing off the fat as it dries out.
+
+_Sauteing_ is practically the same as pan-broiling, except that the fat
+is allowed to remain in the skillet. The article is cooked in a small
+amount of fat, browning the food on one side and then turning and
+browning on the other side.
+
+_Frying._ While this term is sometimes used in the sense of sauteing it
+usually consists of cooking by means of immersion in deep, hot fat. When
+frying meats or fish it is best to keep them in a warm room a short time
+before cooking, then wipe dry as possible. As soon as the food has
+finished frying, it should be carefully removed from the fat and drained
+on brown paper.
+
+
+Egging and Crumbing Food
+
+Use for this dry bread crumbs, grated and sifted, crackers rolled and
+sifted, or soft stale bread broken in pieces and gently rubbed through
+croquette basket; the eggs should be broken into a shallow plate and
+slightly beaten with a fork to mix the white thoroughly. Dilute the eggs
+in the proportion of two tablespoons cold milk or water to every egg.
+The crumbs should be dusted on the board; the food to be fried should be
+lightly crumbed all over, then dipped into egg so as to cover the
+article entirely, then rolled again in bread crumbs. Sometimes, as in
+cooking fish, flour is used for the first coating in place of the
+crumbs, the article being then dipped into the egg mixture, then with
+crumbs and then fried.
+
+
+Larding
+
+Consists of introducing small strips of fat, salt pork or bacon through
+uncooked meat. To lard, introduce one end of the lardoon (the small
+strip of fat) into a larding needle and with the pointed end take up a
+stitch one-half inch deep and one-half inch wide. Draw the needle
+through carefully so that the ends of the lardoon may project evenly
+over the surface of the meat. Oftentimes, however, thin slices of fat,
+salt pork or bacon are placed over the meat as a substitute for larding,
+although it does not give quite the same delicious flavor or look so
+attractive.
+
+
+Marinating
+
+Consists of adding a pickle, composed of vinegar and oil, to the
+ingredients of some combination used in salad making.
+
+
+Cleaning Cooking Utensils
+
+For washing dishes and cleaning pots and pans use a solution made by
+dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan
+full of water. If the cooking utensils have become charred or stained in
+cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub
+utensil thoroughly. After scouring, rinse the article well in hot water,
+and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for
+keeping the refrigerator clean and sweet.
+
+
+
+
+_January_
+
+          _Hail! hail! the New Year, ring the bells
+           Till music echoes o'er the dells,
+           Play merry tunes, sing merry songs,
+           For joy to this New Year belongs._
+                                      --_Raymond._
+
+[Illustration]
+
+EDITOR'S NOTE:
+
+_This menu--the first of the year--has been prepared rather more
+elaborately than the customary Sunday menus, with the thought that it
+might serve also as suggestion for a New Year's Dinner._
+
+[Sidenote: _January_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          MANGOES      SALTED NUTS      OLIVES
+
+          CONSOMME DUCHESS--IMPERIAL STICKS
+
+          CRAB MEAT IN TIMBALE CASES
+
+          "GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING
+
+          CHANTILLY APPLE SAUCE
+
+          ONIONS AU GRATIN
+
+          ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+          VANILLA ICE CREAM--CHOCOLATE SAUCE
+
+          COCOANUT CUBES--CHOCOLATE NUT CAKE
+
+          FRUIT      RAISINS      NUTS
+
+          ROQUEFORT CHEESE--WATER BISCUIT
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+          3 dozen oysters.
+          2 lemons cut in quarters.
+          Salt, pepper, Tobasco, horseradish and Tomato catsup.
+
+PROCESS: If possible, have the little Blue Points. Open, loosen, and
+leave them on the lower shell. Fill soup plates with shaved ice and
+arrange shell on ice having the small end of shells point toward center
+of the plate. Wash lemons, cut in quarters, remove seeds and serve
+one-quarter in center of each plate. Garnish with sprays of parsley
+arranged between the shells. Pass remaining ingredients on a small
+silver tray, or a cocktail dressing may be made and served in a small
+glass dish and passed to each guest.
+
+
+CONSOMME DUCHESS
+
+Consomme served with a meringue, prepared as follows: Beat the whites of
+eggs very stiff and drop by heaping tablespoonsful into milk heated to
+the scalding point in a shallow vessel (a dripping pan is the best),
+using care that milk does not scorch. Turn each spoonful, allowing it to
+cook, until it sets. Place one of these individual meringues on the top
+of each service of consomme, and sprinkle with finely chopped parsley.
+Serve with Imperial Sticks.
+
+
+IMPERIAL STICKS
+
+Cut stale bread in one-third inch slices, remove the crusts. Spread
+thinly with butter. Cut slices in one-third inch strips, put on a tin
+sheet and bake until a delicate brown in a hot oven. Pile "log cabin"
+fashion on a plate covered with a doily, or serve two sticks on plate by
+the side of cup in which soup is served.
+
+
+CRAB MEAT IN TIMBALE CASES
+
+          8 Timbale cases.
+          2 cups crab meat.
+          3 tablespoons butter.
+          3 tablespoons flour.
+          Yolks 2 eggs.
+          1 tablespoon onion finely chopped.
+          Salt, pepper, paprika.
+          Few grains each cayenne, mustard and nutmeg.
+          2 cups hot thin cream.
+
+PROCESS: Melt butter in a sauce pan, add onion and cook five minutes
+without browning, stirring constantly. Add flour and stir until well
+blended. Add hot cream gradually, continue stirring, add seasoning to
+taste. Remove from range and add egg yolks slightly beaten. Reheat crab
+meat in sauce (over hot water). Serve in Swedish Timbales.
+
+
+SWEDISH TIMBALES
+
+          1 cup flour.
+          1/2 teaspoon salt.
+          1 teaspoon sugar.
+          1 egg.
+          2/3 cup milk.
+          1 tablespoon olive oil.
+
+PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring
+constantly, add well beaten egg and olive oil. Mixture should be very
+smooth, strain and let stand over night. Heat a timbale iron in hot
+Cottolene, drain and dip iron into batter, (having batter in a small
+pitcher), place in hot Cottolene and fry until crisp and delicately
+browned. Remove from iron and invert on brown paper. These dainty cases
+are for all kinds of creamed mixtures. They are used instead of patty
+shells or croustades.
+
+
+ROAST GOOSE
+
+PREPARING THE GOOSE FOR THE OVEN
+
+Singe, and remove all pin feathers. Before drawing the bird give it a
+thorough scrubbing with a brush, in a warm Fairy soap solution. This is
+very necessary for it cleans off all dirt that becomes mixed with the
+oily secretions, and opens and cleanses the pores that the oil may be
+more readily extracted. Draw and remove everything that can be taken
+out, then rinse thoroughly and wipe inside and out, with a clean crash
+towel; sprinkle the inside lightly with salt, pepper, and powdered sage.
+(The latter may be omitted.)
+
+Stuff with the following mixture and truss as turkey.
+
+
+POTATO AND NUT STUFFING
+
+(FOR ROAST GOOSE OR DUCK)
+
+          4 cups hot mashed potatoes.
+          2-1/2 tablespoons finely chopped onion or chives.
+          1 cup English Walnut meats chopped moderately.
+          1/2 teaspoon paprika.
+          1-1/4 teaspoon salt.
+          1/2 cup cream.
+          2 tablespoons butter.
+          Yolks of 2 eggs.
+          1 teaspoon sweet herbs if the flavor is desired.
+
+PROCESS: Mix the ingredients in the order given and fill the body of the
+goose.
+
+
+ROASTING THE BIRD
+
+After trussing, place the goose on a rack in a dripping pan, sprinkle
+with salt, cover the breast with thin slices of fat salt pork, and place
+in the oven. Cook three-quarters of an hour, basting often with the fat
+in the pan. Then remove pan from oven and drain off all the fat. Remove
+the slices of pork and sprinkle again with salt and dredge with flour
+and return to oven. When the flour is delicately browned, add one cup of
+boiling water and baste often; add more water when necessary. Sprinkle
+lightly with salt and again dredge with flour. Cook until tender, from
+one and one-half to three hours, according to the age of the bird. If
+you have a very young goose it is infinitely better to steam or braise
+it until tender, then dredge it with salt and flour and brown it richly
+in the oven. Serve on a bed of cress, garnish with Baked Snow or
+Jonathan apples.
+
+
+CHANTILLY APPLE SAUCE (WITH HORSERADISH)
+
+Pare, core and cut in quarters, five medium-sized Greenings. Cook with
+very little water; when quite dry, rub through a fine puree strainer. To
+the pulp add one-half cup granulated sugar, five tablespoons grated
+horseradish, then fold in an equal quantity of whipped cream. Serve at
+once with roast goose, ducks or goslings.
+
+
+ONIONS AU GRATIN
+
+Cook one quart of uniform-sized, silver-skinned onions in boiling salted
+water. When quite tender, drain and turn into a baking dish; cover with
+Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
+crumbs and finish cooking. Brown crumbs delicately.
+
+
+ENDIVE, CELERY AND GREEN PEPPER SALAD
+
+Select crisp, well-bleached heads of endive, separate the leaves,
+keeping the green leaves separate from the bleached; wash and dry.
+Dispose the leaves on individual plates of ample size. Arrange the green
+leaves first, then the bleached leaves until a nest has been formed;
+fill the centers with the hearts of celery cut in one-half inch pieces.
+Cut a slice from the stem end of crisp red and green peppers, remove the
+seeds and veins and cut in the thinnest shreds possible, using the
+shears. Strew these shreds over each portion and, just before serving,
+marinate each with French Dressing.
+
+
+VANILLA ICE CREAM
+
+          3/4 cup sugar.
+          1/3 cup water.
+          1 quart cream.
+          1-1/2 tablespoons vanilla.
+
+PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
+slightly and add to cream, add vanilla and freeze in the usual way. Pack
+in a brick-shape mold. Bury in salt and ice, let stand several hours.
+Remove from mold to serving platter and pour around each portion Hot
+Chocolate Sauce.
+
+
+HOT CHOCOLATE SAUCE
+
+Melt two squares chocolate in a sauce-pan, add one cup sugar, one
+tablespoon butter and two-thirds cup boiling water. Simmer fifteen
+minutes. Cool slightly and add three-fourths teaspoon vanilla.
+
+
+COCOANUT CUBES
+
+Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
+When cool cut in two-inch cubes and cover each cube with Boiled
+Frosting; sprinkle thickly with fresh grated cocoanut.
+
+
+CHOCOLATE NUT CAKE
+
+          1/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          2-1/3 cups flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          2 squares chocolate melted.
+          3/4 cup English walnut meats broken in pieces.
+          1/2 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
+constantly. Beat egg yolks thick and light, add gradually remaining cup
+of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
+baking powder and salt; add to first mixture alternately with milk. Add
+nut meats and vanilla, then cut and fold in the whites of eggs beaten
+stiff. Turn into a well-greased tube pan and bake forty-five minutes in
+a moderate oven. Cool and spread with boiled frosting.
+
+[Sidenote: _January_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH EGG BALLS
+
+          CELERY      OLIVES
+
+          BREADED SEA BASS--SAUCE TARTARE
+
+          NORWEGIAN POTATOES      STEWED TOMATOES
+
+          CABBAGE RELISH
+
+          LEMON PIE      CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME WITH EGG BALLS
+
+To six cups of hot Consomme add egg balls, serving three or four in each
+portion.
+
+
+EGG BALLS
+
+          1 hard cooked egg.
+          1/8 teaspoon salt.
+          Few grains pepper.
+          Few drops onion juice.
+          1 teaspoon thick cream.
+          1/4 teaspoon finely chopped parsley.
+
+PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
+seasonings, parsley and cream. Moisten with some of the yolk of a raw
+egg until of the consistency to handle. Shape with the hands in tiny
+balls and poach two minutes in boiling water or a little consomme.
+Remove with skimmer. Serve at once.
+
+
+BREADED SEA BASS
+
+Remove the skin from a sea bass, bone and cut fillets in pieces for
+serving. Rub over with the cut side of a lemon, sprinkle with salt,
+pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
+water) then in fine cracker crumbs; repeat. Place in croquette basket
+and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
+Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
+Sauce Tartare in a sauce boat.
+
+(For recipe for Sauce Tartare see page 84.)
+
+
+NORWEGIAN POTATOES
+
+Wash, scrub and pare six medium size potatoes. Cook in boiling salted
+water until tender. Drain, pass through ricer. Add six anchovies drained
+from the oil in bottle and cut in one-fourth inch pieces, one-half
+teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
+if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
+tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
+place on range and cook slowly three minutes, stirring constantly.
+Remove from range, spread mixture on plate to cool, then mold like small
+eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
+fry a golden brown in deep, hot Cottolene.
+
+
+STEWED TOMATOES
+
+To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
+Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
+one-fourth cup butter. Heat to boiling point and turn into hot serving
+dish.
+
+
+CABBAGE RELISH
+
+Chop crisp, white cabbage very fine (there should be two cups). Chop one
+green pepper and one medium-sized Bermuda onion the same. Mix well and
+season with one teaspoon salt, one-eighth teaspoon black pepper, one
+teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
+vinegar with two tablespoons cold water; add to relish. Chill and serve
+in crisp lettuce leaves.
+
+
+LEMON PIE
+
+          3/4 cup sugar.
+          1 cup boiling water.
+          2 tablespoons cornstarch.
+          2 tablespoons flour.
+          2 egg yolks slightly beaten.
+          4 tablespoons lemon juice.
+          Grated rind one lemon.
+          1 teaspoon butter.
+          Few grains salt.
+
+PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water
+gradually, stirring constantly. Cook over hot water until mixture
+thickens; continue stirring. Add lemon juice, rind, butter, and egg
+yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim
+of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.
+Bake in a moderate oven until crust is well browned. Remove from oven,
+cool slightly, spread with meringue, return to oven to bake and brown
+meringue.
+
+
+MERINGUE
+
+          Whites 2 eggs.
+          2 tablespoons powdered sugar.
+          1/4 teaspoon lemon or orange extract.
+
+PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful;
+continue beating. Add flavoring, drop by drop. Spread unevenly over pie
+and bake fifteen minutes in a slow oven; brown the last five minutes of
+baking.
+
+
+CAFE NOIR (AFTER-DINNER COFFEE)
+
+To prepare after-dinner coffee, use twice the quantity of coffee or half
+the quantity of water, given in recipe for Boiled Coffee (see Page 30).
+This coffee may be prepared in the Percolator, following the directions
+given in the foregoing. Milk or cream is not served with black coffee.
+Serve in hot after-dinner coffee cups, with or without cut loaf sugar.
+
+[Sidenote: _January_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          NOODLE SOUP
+
+          BOILED BEEF--HORSERADISH SAUCE
+
+          BAKED POTATOES
+
+          MACARONI WITH TOMATO SAUCE
+
+          CHIFFONADE SALAD
+
+          STEAMED COTTAGE PUDDING
+
+          BANANA SAUCE
+
+          COFFEE      TEA
+
+       *       *       *       *       *
+
+NOODLE SOUP
+
+          2 quarts Chicken Consomme.
+          1 teaspoon finely chopped parsley.
+          1 recipe noodles cut very fine (see below).
+
+PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).
+Drain fowl from stock, and strain. When cold, remove fat, and clear.
+Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley
+and serve very hot.
+
+
+NOODLES
+
+          1 egg.
+          1/2 teaspoon salt.
+          Flour.
+          Few grains nutmeg.
+
+PROCESS: Beat egg slightly, add seasonings, add flour enough to make a
+stiff dough. Knead on a floured board until smooth and elastic. Roll out
+on a sheet as thin as paper, cover and let stand for half an hour. Roll
+loosely and cut the desired width, either in threads or ribbons, unroll
+and scatter over board; let lay half an hour. Cook in boiling, salted
+water fifteen minutes, drain and add to soup. Noodles may be cooked in
+Consomme twenty minutes but the soup will not be as clear as when
+noodles are cooked previously.
+
+
+BOILED BEEF
+
+Have five pounds of beef, cut from the face of the rump. Wipe meat,
+sprinkle with salt, pepper, and dredge with flour. Brown richly in an
+iron skillet in some of its own fat tried out, turning often. Remove to
+kettle and cover with boiling water. Add one tablespoon salt, one-half
+teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
+sliced, and one-half onion sliced. Add two sprays each of parsley and
+thyme and one of marjoram. Cover and heat to boiling point. Skim when
+necessary. Reduce heat and simmer until meat is tender (four or five
+hours). Remove to serving platter. Strain stock and use for soup or
+sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)
+
+
+MACARONI WITH TOMATO SAUCE
+
+Cook one cup macaroni, broken in inch pieces, in boiling salted water
+twenty minutes. Drain, and pour over cold water to separate pieces. Mix
+with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
+Turn into a buttered baking dish, cover with buttered crumbs, bake
+twenty minutes in a hot oven.
+
+
+TOMATO SAUCE
+
+          1 half can tomatoes.
+          1/8 teaspoon soda.
+          1 teaspoon sugar.
+          6 peppercorns.
+          2 cloves.
+          Slice onion.
+          Bit of bay leaf.
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+
+PROCESS: Heat tomatoes to boiling point; add soda and the seven
+ingredients following. Cook twenty minutes. Rub through a puree
+strainer, add stock. Brown butter in a sauce-pan, add flour and continue
+browning, stirring constantly. Add hot tomato mixture slowly, mix well,
+and pour over Macaroni.
+
+
+CHIFFONADE SALAD
+
+Cut the hearts of celery in one-inch pieces, cut pieces in straws to
+fill one cup. Remove the pulp from grape fruit, leaving each
+half-section in its original shape. There should be one cup. Peel and
+chill four medium-sized tomatoes (Southern or hot-house at this season),
+cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
+arrange in nests on serving dish, and arrange other ingredients in
+separate mounds in the nests. Marinate with French Dressing, and garnish
+each with chopped parsley, green and red sweet peppers cut in
+thread-like strips, and sprays of pepper-grass or parsley. Pass
+Mayonnaise Dressing.
+
+
+STEAMED COTTAGE PUDDING
+
+          3 tablespoons Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+yolks of eggs beaten very light. Mix and sift flour, baking powder and
+salt, add to first mixture alternately with milk; cut and fold in the
+stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and
+steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana
+Sauce.
+
+
+BANANA SAUCE
+
+          1 cup water.
+          1/2 cup sugar.
+          Pulp 3 bananas.
+          3 tablespoons lemon juice.
+          2 eggs well beaten.
+          Few grains salt.
+          Few gratings lemon rind.
+
+PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub
+bananas through a sieve, add remaining ingredients and beat until well
+blended and light. Pour on hot syrup slowly, beating constantly. Serve
+hot. Pulp of peaches or apricots may be used in place of bananas.
+
+[Sidenote: _January_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CORN CHOWDER
+
+          CRISP SODA CRACKERS
+
+          OX JOINTS EN CASSEROLE
+
+          BOILED RICE      PARSNIPS SAUTED IN BUTTER
+
+          CHEESE AND PIMENTO SALAD
+
+          AMBROSIA      ANISE WAFERS
+
+          COFFEE
+
+       *       *       *       *       *
+
+CORN CHOWDER
+
+          2 cups cooked corn cut from cob, or
+          1 can of corn.
+          1 cup salt pork cubes.
+          1 cup potatoes cut in cubes.
+          1/2 onion sliced.
+          3 cups water.
+          2 cups scalded milk.
+          1 tablespoon butter.
+          1 tablespoon flour.
+          2/3 cup cracker crumbs.
+          Salt, Pepper.
+
+PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying
+pan; add onion, and cook until yellow. Pare and cut potatoes in one-half
+inch cubes, parboil five minutes. Add to onion, with corn and water;
+cover and cook twenty minutes or until potatoes are soft. Melt butter in
+a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on
+slowly, stirring constantly. Combine mixtures; add crumbs and
+seasonings. Serve for dinner in cups or in small "nappies."
+
+
+OX JOINTS EN CASSEROLE
+
+Separate ox-tails at joints, parboil five minutes; then rinse
+thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
+one-fourth cup butter in frying pan, add three slices onion and joints,
+saute until joints are well browned. Remove joints and onion; to fat add
+one-fourth cup flour, brown slightly, stirring constantly. Add slowly
+two cups of Brown Stock, or water and a large can of tomatoes. Add
+one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
+earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
+three to four hours. Add more moisture if necessary. Remove joints,
+strain liquor, return joints to liquor, add one cup each carrot and
+turnip cut in straws and parboiled in boiling, salted water ten minutes,
+and set in oven to complete cooking. Serve in Casserole or in a deep
+platter surrounded with a border of boiled rice.
+
+
+BOILED RICE
+
+Wash one cup of rice, drain and add slowly to three quarts boiling
+salted water so as not to stop water boiling. Boil rapidly until rice is
+tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
+water to separate kernels. Turn into double boiler, and cover with a
+crash towel; keep hot over hot water.
+
+
+PARSNIPS SAUTED IN BUTTER
+
+Wash parsnips, cover with boiling water, add salt to season. Cook until
+tender--thirty-five to fifty minutes. Drain and cover quickly with cold
+water; rub off skins with the hands. Cut in one-fourth inch slices,
+sprinkle with salt, pepper; dip in flour and saute a golden brown in hot
+butter. Brown on one side, then turn and brown on the other.
+
+
+CHEESE AND PIMENTO SALAD
+
+Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
+pimentos from liquor in can, and dry them on crash towel.) Add one
+tablespoon finely chopped chives or onion, one-half teaspoon finely
+chopped parsley, season with salt and cayenne. Moisten with thick cream,
+and pack solidly in prepared green pepper-cups. Set aside in a cold
+place for several hours. With a sharp knife cut in thin slices
+crosswise. Arrange two slices on crisp lettuce leaves; serve with French
+Dressing.
+
+
+AMBROSIA
+
+          6 sweet Florida oranges.
+          1 cocoanut grated.
+          4 plantains (red bananas).
+          1/3 cup fine table Sherry wine.
+          1/4 cup lemon juice.
+          Bar sugar.
+
+PROCESS: Peel the oranges, separate the sections, remove the tough
+membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
+glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew
+with cocoanut and a layer of thinly sliced banana. Repeat until all
+ingredients are used, having a thick layer of cocoanut on top. The fruit
+should be piled in cone shape. Chill and serve with dainty cakes,
+macaroons, Anise wafers, etc.
+
+
+ANISE SEED WAFERS
+
+          1/3 cup Cottolene.
+          1 cup granulated sugar.
+          3 eggs.
+          2 cups flour.
+          3 teaspoons anise seed.
+          1/4 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          Flour.
+
+PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a
+time, beating constantly. Beat whites of eggs stiff, add to first
+mixture alternately with flour mixed and sifted with anise seed, nutmeg
+and salt. Add just enough extra flour to dough to roll very thin. Shape
+with small, fluted cutter, and bake in a quick oven.
+
+[Sidenote: _January_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMME WITH RICE BALLS
+
+          BRAISED BEEF TONGUE--SAVORY SAUCE
+
+          BAKED POTATOES      BERMUDA ONIONS, BUTTER SAUCE
+
+          CREAMED CELERY
+
+          FLORIDA SALAD
+
+          YANKEE PLUM PUDDING--VANILLA SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+OYSTERS ON THE HALF SHELL
+
+(For recipe see Page 14.) Serve small cress or cucumber sandwiches with
+this course.
+
+
+CONSOMME WITH RICE BALLS
+
+To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls.
+
+
+RICE BALLS
+
+          1 cup cold, cooked rice.
+          2 tablespoons flour.
+          1 teaspoon grated onion.
+          1 teaspoon finely chopped parsley.
+          1 egg slightly beaten.
+          Salt, pepper, cayenne.
+
+PROCESS: Warm rice slightly and rub through a sieve, add flour,
+seasonings, and bind together with egg. Measure mixture by the
+teaspoonful. Roll in small balls. Poach until firm on outside in boiling
+salted water. Remove with skimmer and drop into clear, hot soup.
+
+
+BRAISED BEEF TONGUE
+
+Order a fresh tongue. Wash and put tongue in a kettle, cover with
+boiling water; cook slowly two to three hours. Remove tongue from water,
+peel off skin, and trim off roots. Place in Dutch oven or deep earthen
+dish, and surround with one-half cup each carrot, turnip, celery and
+onion, cut in half-inch dice, one green pepper (seeds and veins removed)
+cut in shreds, and two sprays parsley. Pour over one quart of Brown
+Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in
+which tongue was cooked may be used for making sauce.) Cover closely and
+simmer slowly (do not allow sauce to boil) two hours or until tongue is
+tender. Serve on hot platter. Surround with sauce.
+
+
+BAKED POTATOES
+
+(For recipe see Page 140.)
+
+
+BERMUDA ONIONS WITH BUTTER SAUCE
+
+Peel the desired number of Bermuda onions. Cover with boiling water.
+Heat to boiling point, boil five minutes, drain; repeat. Then cover with
+boiling salted water, and cook until tender (from forty-five minutes to
+one hour). Drain well. Dot over with bits of butter, finely chopped
+parsley, and pepper. Serve hot.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces. Cook in boiling
+salted water until tender; drain. (There should be two cups.) Cut a
+slice from the stem end of one green or red pepper, remove the seeds and
+veins. Parboil pepper eight minutes; drain and chop half the pepper
+fine. Add to celery, and reheat in one cup of White Sauce.
+
+
+FLORIDA SALAD
+
+Remove the peel from six large Florida Navel oranges. Separate the
+sections, and peel off the membrane, keeping the pulp in its original
+shape. Cut each section crosswise once. Dispose the orange cubes equally
+in nests of lettuce-heart leaves. Arrange the halves of English walnuts
+over these and marinate with French Dressing, using lemon and orange
+juice, also some of the fine orange pulp, in place of vinegar. Sprinkle
+with paprika.
+
+
+YANKEE PLUM PUDDING
+
+          2/3 cup Cottolene.
+          1 cup N. O. molasses.
+          3 cups flour.
+          1-1/2 teaspoons soda.
+          1 teaspoon cinnamon.
+          1/2 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon salt.
+          1 cup sweet milk.
+          1 cup seeded shredded raisins.
+          1 cup English Walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices
+and salt; add alternately with milk, reserving enough flour to dredge
+raisins and nut meats; mix well and turn in buttered molds. Steam three
+hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see
+Page 136.)
+
+
+BOILED COFFEE
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          6 cups boiling water.
+          1 cup cold water.
+
+PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute
+with one-half cup cold water, add to coffee and mix thoroughly. Turn
+into coffeepot and add boiling water, stir well. Place on range; let
+boil five minutes. If not boiled sufficiently, coffee will not be clear;
+if boiled too long, the tannic acid will be extracted, causing serious
+gastric trouble. Stuff the spout of pot with soft paper to prevent the
+escape of aroma. Stir down, pour off one cup to clear the spout of
+grounds, return to pot. Add remaining half-cup cold water to complete
+the clearing process. Place pot on back of range for ten minutes, where
+coffee will not boil. Serve immediately. If coffee must be kept longer,
+drain from the grounds and keep just below boiling point.
+
+
+
+
+_February_
+
+          _Variety's the very spice of life,
+           That gives it all its flavor._
+                              --_Cowper._
+
+[Illustration]
+
+[Sidenote: _February_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          GRAPE-FRUIT COCKTAILS
+
+          TOMATO BOUILLON
+
+          LAKE TROUT BAKED IN PAPER BAG
+
+          SAUCE A L'ITALIENNE
+
+          FRENCH FRIED POTATOES      BRUSSELS SPROUTS
+
+          FRENCH ENDIVE--FRENCH DRESSING
+
+          EGGLESS RICE PUDDING--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+GRAPE-FRUIT COCKTAIL
+
+Select heavy grape-fruit (weight means more pulp than rind). Chill, cut
+in halves, and remove the sections of pulp, preserving the shape of
+sections if possible. Remove the skins from Malaga grapes, cut in halves
+lengthwise, remove seeds (there should be equal quantity of both
+grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit
+thoroughly, serve in tall stem glasses, add a little juice, sprinkle
+each with a tablespoon bar sugar, and just before serving pour over each
+portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.
+
+
+TOMATO BOUILLON
+
+To five cups of Standard Broth add one cup of thick tomato puree. Reheat
+and serve in bouillon cups.
+
+
+STANDARD BROTH
+
+(BEEF, VEAL, LAMB, CHICKEN OR GAME)
+
+          4 pounds meat.
+          1 pound marrow bone.
+          2-1/2 quarts cold water.
+          1/2 teaspoon peppercorns.
+          4 cloves.
+          1 spray marjoram.
+          2 sprays thyme.
+          2 sprays parsley.
+          1/2 bay leaf.
+          1/4 cup each diced carrot, onion, and celery.
+          1/2 tablespoon salt.
+
+PROCESS: Remove meat from bone and cut in inch cubes; brown richly one
+third of meat in some of the marrow taken from bone. Cover remainder of
+meat with cold water, let stand thirty minutes, then add browned meat
+and rinse the pan in which meat was browned with some of the water.
+Bring to boiling point and skim. Reduce heat and boil gently five hours;
+stock should be reduced to three pints. Add seasonings the last hour of
+cooking. Strain, cool, remove fat, and clear.
+
+
+LAKE TROUT BAKED IN PAPER BAG
+
+Clean a four-pound lake trout. Sprinkle inside with salt and pepper.
+Fill with stuffing (recipe next page); sew. Spread with soft butter,
+sprinkle with salt and pepper. Lay fish carefully in a well greased
+paper bag, add one-fourth cup white wine, one-half onion finely chopped,
+six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth
+cup water. Press air from bag, fold open end over three times, fold
+sides and corners close to fish, first moistening the bag on corners and
+edges; lay in a dripping-pan and place in a hot oven. When bag is
+browned evenly (not burned) reduce heat, and bake fish one hour. (Bag
+will brown in ten minutes.) Remove from bag to serving platter and pour
+contents of bag over fish. Serve with the following sauce:
+
+
+SAUCE A L'ITALIENNE
+
+          2-1/2 tablespoons butter.
+          2 tablespoons finely chopped onion.
+          2 tablespoons finely chopped carrot.
+          2 tablespoons finely chopped lean uncooked ham.
+          1/2 teaspoon peppercorns.
+          3 cloves.
+          2 sprays marjoram.
+          3 tablespoons flour.
+          1 cup Brown Stock.
+          1-1/4 cups white wine.
+          1 clove garlic.
+          2 teaspoons finely chopped parsley.
+
+PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham,
+peppercorns, cloves and marjoram, and cook five minutes. Add flour and
+stir until flour is well browned; add gradually stock and wine, strain,
+add garlic and simmer five minutes. Remove garlic and pour around Baked
+Lake Trout. Sprinkle with parsley.
+
+
+STUFFING FOR FISH
+
+          1 cup cracker crumbs.
+          2 teaspoons finely chopped parsley.
+          1 tablespoon finely chopped pickles.
+          1 teaspoon salt.
+          1 teaspoon grated onion.
+          3 tablespoons butter.
+          1/4 to 1/2 cup boiling water.
+
+PROCESS: Melt butter in hot water; add remaining ingredients in the
+order given. Mix lightly with a fork.
+
+
+BRUSSELS SPROUTS
+
+Look over, remove wilted leaves from sprouts, cover with cold water, let
+soak one-half hour. Cook in boiling salted water until tender when
+pierced with a wooden skewer. Drain thoroughly, serve with melted
+butter, salt (if needed), and pepper, or reheat in thin Cream Sauce,
+allowing one cup Sauce for each pint of sprouts.
+
+
+FRENCH ENDIVE
+
+Remove the imperfect outer stalks from the desired number of heads of
+French Endive. If heads are large, cut them in halves lengthwise; if
+small, separate the stalks. Wash, drain and chill. Serve with French
+Dressing (see Page 83).
+
+
+EGGLESS RICE PUDDING
+
+          4 cups milk.
+          2/3 cup rice.
+          1/3 cup molasses.
+          1/2 teaspoon cinnamon.
+          1 tablespoon butter.
+          1/2 cup seeded raisins.
+          Salt.
+
+PROCESS: Wash rice; mix ingredients in the order given and pour into a
+buttered baking dish; bake three hours in a slow oven, stirring three
+times during first hour of cooking to prevent rice from settling. When
+stirring the last time, add butter. Serve with Hard Sauce. (For recipe
+see Page 161.)
+
+[Sidenote: _February_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
+
+          BREAST OF LAMB STUFFED AND ROASTED
+
+          CURRANT JELLY SAUCE
+
+          SWEET POTATOES, SOUTHERN STYLE
+
+          BUTTERED STRING BEANS
+
+          CABBAGE SALAD
+
+          APPLE CAKE WITH LEMON SAUCE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
+
+          2 quarts Chicken Consomme.
+          1/2 cup cooked macaroni.
+          1 tablespoon pimentos.
+
+PROCESS: Cook macaroni in boiling salted water until tender. Drain and
+pour over one cup cold water. With a sharp knife cut in thin rings.
+Drain pimentos from the liquor in can, dry on a crash towel. Cut in
+strips, then cut strips in small diamonds. Add both to Consomme, heat to
+boiling point and serve in cups.
+
+
+BREAST OF LAMB STUFFED AND ROASTED
+
+Peel off the outer skin from a breast of lamb, remove bones, stuff, (see
+Page 36), shape in a compact roll and sew. Spread with salt pork fat,
+sprinkle with salt, pepper and dredge with flour. Sear the surface over
+quickly in hot salt pork fat, then place in the oven. Let cook one hour
+and a half, basting often with fat in pan. Serve with French Fried Sweet
+Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh
+mint.
+
+
+CURRANT JELLY SAUCE
+
+To Brown Sauce (for recipe see Page 82) add one-half cup black or red
+currant jelly whipped with a fork, one teaspoon lemon juice and a few
+gratings of onion. Heat to boiling point, boil three minutes and serve
+in sauce boat. Onion may be omitted.
+
+
+STUFFING FOR LAMB
+
+          2 cups soft bread crumbs.
+          1/4 cup butter.
+          1/4 cup hot water.
+          1 tablespoon poultry seasoning.
+          1 tablespoon finely chopped onion.
+          1/2 tablespoon finely chopped parsley.
+          Salt, Pepper.
+
+PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly
+with a fork. Add remaining ingredients in the order given. If desired
+moister, increase the quantity of hot water.
+
+
+SWEET POTATOES, SOUTHERN STYLE
+
+Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half
+inch thick. Arrange in layers in a well-greased quart baking dish. Cover
+each layer generously with brown sugar and dots of butter, a sprinkle of
+salt and pepper. Continue until dish is full. Add one cup hot water and
+bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
+
+
+BUTTERED STRING BEANS
+
+Remove the strings and cut beans diagonally in one-half inch pieces.
+Wash and cook in boiling water from one to three hours, adding salt the
+last half hour of cooking. Drain and reheat in White Sauce or dress with
+melted butter, pepper and more salt if needed. If canned beans are used
+(and they would be in some localities at this season of the year) turn
+them from the can into sauce-pan and reheat them in their own liquor.
+Drain and dress them with melted butter, salt, and pepper.
+
+
+CABBAGE SALAD
+
+Use only the center of a firm head of white cabbage. Shred it very fine
+and cover with ice water until crisp. Drain thoroughly and mix with one
+medium-sized, thinly sliced Spanish onion. Mix with either French or
+Cream Salad Dressing (for recipe see Page 105).
+
+
+APPLE CAKE WITH LEMON SAUCE
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon soda.
+          1 teaspoon cream of tartar.
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          7/8 cup milk.
+          4 tart, fine flavored apples.
+          3 tablespoons granulated sugar.
+          1/4 teaspoon cinnamon.
+
+PROCESS: Mix and sift the dry ingredients in the order given; rub in
+Cottolene with tips of fingers; add beaten egg to milk and add slowly to
+first mixture stirring constantly, then beat until dough is smooth.
+Spread dough evenly in a shallow, square layer cake pan to the depth of
+one inch. Core, pare and cut apples in eighths, lay them in parallel
+rows on top of dough, pressing the sharp edge into the dough half the
+depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven
+twenty-five to thirty minutes. Serve hot with butter as a luncheon dish,
+or as a dessert for dinner with Lemon Sauce.
+
+
+LEMON SAUCE
+
+          2 teaspoons arrowroot.
+          1 cup sugar.
+          2 cups boiling water.
+          Grated rind and juice of 1 lemon.
+          1 tablespoon butter.
+          Few grains salt.
+
+PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly,
+stirring constantly. Cook over hot water twenty minutes, stirring
+constantly the first five minutes, afterwards occasionally. Remove from
+range. Add lemon juice, rind, and butter in small bits. Beat well and
+serve hot.
+
+[Sidenote: _February_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          ROAST SHOULDER OF PORK
+
+          SPICED APPLE SAUCE
+
+          ERIN POTATOES      BOILED WHITE BEANS
+
+          CELERY SALAD
+
+          SQUASH PIE      NEUFCHATEL CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+          1 bunch leeks or 2 cups onion.
+          1 head celery.
+          5 tablespoons butter.
+          1 quart milk.
+          3 cups potato cubes.
+          2 tablespoons flour.
+          1/2 tablespoon finely chopped parsley.
+          Salt, pepper.
+
+PROCESS: Cut leeks and celery in thin slices crosswise and saute in two
+tablespoons butter eight minutes (without browning), stirring
+constantly. Turn milk into double boiler, add leeks and celery; cover
+and cook until vegetables are tender (about forty-five minutes). Parboil
+potato cubes in boiling salted water ten minutes. Melt remaining butter
+in a sauce-pan, add flour, stir to a smooth paste, remove from range and
+pour on slowly some of the milk until mixture is of the consistency to
+pour. Combine mixtures, add seasonings, and cook in double boiler until
+potatoes are tender. Turn into hot soup tureen and sprinkle with
+parsley.
+
+
+ROAST SHOULDER OF PORK
+
+Have meat cut from "little pig." Wipe and follow directions for roasting
+Loin of Pork. (See Page 173.)
+
+
+SPICED APPLE SAUCE
+
+Wipe, pare and core six or eight tart apples. Place them in sauce-pan,
+add just enough water to prevent burning; add three or four cloves and
+half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return
+to sauce-pan, add three-fourths cup sugar and cook five minutes,
+stirring constantly. Cool and serve.
+
+
+ERIN POTATOES
+
+Remove seeds and veins and parboil one mild green pepper eight minutes.
+Chop fine, add to Mashed Potatoes.
+
+
+BOILED WHITE BEANS
+
+Pick over and wash two cups white beans; cover with two quarts cold
+water and let soak overnight; drain and place them in a stew-pan, cover
+with two quarts cold water, add one small carrot cut in quarters, one
+medium-sized onion cut in half, two sprays parsley and one-quarter pound
+of lean salt pork, one-half tablespoon salt; cover and cook slowly until
+beans are tender (about two hours). Remove vegetables, drain beans. Chop
+the pork and mix with beans.
+
+
+CELERY SALAD
+
+Scrape and wash the tender hearts of crisp celery, cut in one-inch
+pieces; cut pieces in straws lengthwise; there should be two cups. Add
+one cup blanched and shredded almonds, mix well and marinate with French
+Dressing and let stand one hour. Drain and arrange in nests of heart
+lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced
+(using the heart rings). Mask with Mayonnaise or with Boiled Salad
+Dressing.
+
+
+SQUASH PIE (ECONOMICAL)
+
+Bake the half of a Hubbard squash, scoop out the pulp, rub through a
+strainer. (There should be one and one-half cups.) Add one cup hot milk,
+one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger,
+one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
+pan with Plain Paste, put an extra rim of pastry around edge of pie,
+flute rim and turn in mixture. Bake thirty minutes in a moderately hot
+oven.
+
+[Sidenote: _February_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          ROAST GUINEA FOWL--GIBLET SAUCE
+
+          RHUBARB SAUCE
+
+          POTATO SOUFFLES--EGG-PLANT WITH FINE HERBS
+
+          DRESSED HEAD LETTUCE
+
+          ORANGE ICE--CHOCOLATE JUMBLES
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+          1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
+          2 slices onion.
+          2 sprays parsley.
+          Bit of bay leaf.
+          4 cloves.
+          1/2 teaspoon peppercorns.
+          Few gratings nutmeg.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          Salt, pepper, cayenne.
+
+PROCESS: Cook the first six ingredients together twenty minutes. Rub
+through a puree strainer, keep hot. Melt butter in a sauce-pan, add
+flour and stir to a smooth paste, let cook one minute; dilute with
+tomato mixture to the consistency to pour. Combine mixtures and season
+with salt, a few grains cayenne and a grating of nutmeg. Reheat and
+serve with crisp, toasted Saratoga Wafers.
+
+
+ROAST GUINEA FOWL
+
+Clean, singe, draw and truss in the same way as for roasting chicken.
+Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of
+fat salt pork over the breast, wings and legs. Place in a covered
+roasting pan, pour in one-half cup water, set in oven and roast from
+forty-five minutes to one hour (continue cooking if liked well done),
+turning so as to brown evenly. (When the roasting pan is used there need
+be no basting.) If roasted in an open dripping-pan, baste every ten to
+fifteen minutes. The flesh of this bird is dry and is therefore best
+cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.
+(See Page 154.)
+
+
+RHUBARB SAUCE
+
+The young, tender stalks of rhubarb need only be washed, tops and root
+cut off, then cut in one-inch pieces (without peeling). Put in a
+sauce-pan, add just enough water to prevent burning. Cook slowly until
+soft. Add sugar to sweeten to taste, cook five minutes, cool and turn
+into serving dish.
+
+
+POTATO SOUFFLES
+
+Select six medium-sized, rather flat potatoes. Wash, pare and trim them
+square, then cut lengthwise in slices one-eighth of an inch thick (no
+thicker). Wash and dry them on a towel. Drop a few at a time into hot
+Cottolene (not smoking hot), fry them four minutes, turning them
+occasionally. Remove with skimmer to a croquette basket, let stand five
+minutes while the fat is heating. When hot enough to brown an inch cube
+of bread in forty seconds, place the basket containing potatoes into
+fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
+process until all potatoes are used. Sprinkle with salt and dispose
+around roasted Guinea Fowl.
+
+
+EGG-PLANT SAUTE (WITH FINE HERBS)
+
+Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with
+salt and pile in a colander. Cover with a plate and weights to press out
+the acrid juice; let stand two hours, sprinkle with pepper, dredge with
+flour, and saute in hot butter until crisp and a golden brown. Mix
+together one-half teaspoon each finely chopped parsley and chives,
+one-fourth teaspoon very finely chopped chervil and sprinkle lightly
+over egg-plant as soon as crisp. Arrange on hot serving dish and serve
+at once.
+
+
+DRESSED HEAD LETTUCE
+
+Remove the outer green leaves from two medium-sized heads of crisp head
+lettuce. Wash carefully, without separating the leaves; drain dry in a
+wire basket or on towels. Cut heads in halves lengthwise and arrange in
+salad bowl. Set aside in a cool place, and, just before serving, pour
+over French Dressing. Serve at once.
+
+
+ORANGE ICE
+
+          4 cups water.
+          2-1/2 cups sugar.
+          2 cups orange juice.
+          1/2 cup lemon juice.
+          Rind of two oranges.
+
+PROCESS: Pare the rind as thinly as possible from two oranges; add to
+water and sugar, and cook twenty minutes. Remove rind, add fruit juice,
+strain, cool and freeze. Serve in stem glasses.
+
+
+CHOCOLATE JUMBLES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 squares chocolate grated.
+          1 tablespoon milk or water.
+          2 eggs beaten thick and light.
+          2 teaspoons baking powder.
+          2 cups flour.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+chocolate, milk and eggs. Mix and sift flour, baking powder and salt;
+add to first mixture. Add more flour if necessary. Dough should be soft.
+Toss on a floured board, roll out to one-half inch thickness, shape with
+a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve
+minutes in a hot oven.
+
+
+
+
+_March_
+
+
+          _What and how great the virtue and the art
+           To live on little with a cheerful heart._
+                                            --_Pope._
+
+[Illustration]
+
+[Sidenote: _March_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SPRING SOUP--CRUSTS
+
+          BREAST OF VEAL ROASTED--BROWN SAUCE
+
+          SPANISH RICE      MASHED PARSNIPS
+
+          PINEAPPLE FRITTERS
+
+          RED CABBAGE, CELERY AND ONION SALAD
+
+          STEAMED CURRANT PUDDING
+
+          DRIED APRICOT AND HARD SAUCE
+
+          SMALL CUPS COFFEE
+
+       *       *       *       *       *
+
+SPRING SOUP
+
+          3 bunches chopped watercress.
+          1 bunch young onions.
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup thin cream.
+          Yolk 1 egg slightly beaten.
+          Salt, pepper.
+          Parsley finely chopped.
+
+PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin
+slices. Cook watercress and onions in butter five minutes (without
+browning), add flour and salt, stir until smooth, then pour milk on
+gradually, stirring constantly. Cook over hot water twenty minutes. Add
+beef extract, stir until dissolved; season with Worcestershire sauce and
+a few grains cayenne. Strain into hot soup tureen, add whipped cream and
+sprinkle with finely chopped parsley.
+
+
+CRUSTS
+
+Cut stale sandwich bread lengthwise in one-inch thick slices and remove
+crusts. Cut slices in bars one inch wide and six inches long. Bake in a
+hot oven until delicately browned. Turn them so that crusts may brown
+evenly on all sides. Serve hot and crisp.
+
+
+BREAST OF VEAL ROASTED
+
+Six pounds of veal cut from the breast. Wipe, and skewer meat into
+shape, sprinkle with salt, pepper, dredge with flour and cover top with
+thin slices of fat salt pork. Lay in a dripping pan and strew cubes of
+pork around meat. Place in a very hot oven for the first half hour,
+basting every ten minutes with fat in pan, then reduce heat and cook
+meat slowly until tender, allowing twenty minutes to pound; continue
+basting. The last half hour of cooking remove salt pork, dredge meat
+again with flour, and brown richly. Remove meat to hot serving platter,
+surround with Spanish Rice and prepare a Brown Sauce from some of the
+fat in pan. (See Page 82 for Brown Sauce.)
+
+
+SPANISH RICE
+
+Cover one cup of rice with cold water; heat to boiling point and boil
+two minutes. Drain in a strainer, rinse well with cold water and drain
+again. Cut four slices of bacon in shreds, crosswise, and cook until
+crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper
+in shreds and cook in bacon fat until soft, then add pepper and bacon
+fat to rice. Cover with three cups of well-seasoned chicken broth,
+season well with salt, cover and let cook until rice has absorbed broth
+and is tender, then add one cup of thick tomato puree and two-thirds cup
+of grated cheese. Mix well with a fork and let heat through over boiling
+water. Serve with roast veal or breaded veal cutlets.
+
+
+MASHED PARSNIPS
+
+Wash and cook in boiling water, drain and plunge into cold water, when
+the skins may be easily rubbed off. Mash and rub through a sieve. Season
+with salt, pepper, butter and moisten with a little cream or milk.
+Reheat over hot water and serve.
+
+
+PINEAPPLE FRITTERS
+
+Drain sliced pineapple from the liquor in the can. Dry on a crash towel.
+Dip in batter and fry a golden brown in deep hot Cottolene. Drain on
+brown paper, sprinkle with powdered sugar and serve with some of the
+liquor from which it was drained. This may be slightly thickened with
+arrowroot, allowing one teaspoon arrowroot to each cup of liquor.
+
+BATTER FOR FRITTERS
+
+          1 cup bread flour.
+          1 tablespoon sugar.
+          1/4 teaspoon salt.
+          2/3 cup milk.
+          1/2 teaspoon melted Cottolene.
+          White one egg beaten stiff.
+
+PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly
+until batter is smooth; add Cottolene and white of egg. Batter must be
+smooth as cream.
+
+
+RED CABBAGE, CELERY AND ONION SALAD
+
+Select a small, solid head of red cabbage; remove the wilted leaves. Cut
+in quarters and cut out the tough stalk and the coarse ribs of the
+leaves. Cover with cold water and let soak until cabbage is crisp;
+drain, then shave in thin shreds, and mix with the hearts of two or
+three heads (according to their size) of crisp celery, cut in small
+pieces crosswise. Add one medium-sized Spanish onion, finely chopped,
+and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or
+in nests of cress.
+
+
+STEAM CURRANT PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          2-1/2 cups flour.
+          3-1/2 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 egg well beaten.
+          1 cup milk.
+          1/2 cup currants.
+
+PROCESS: Mix and sift the dry ingredients (reserving two tablespoons
+flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons
+flour over cleaned currants, add to first mixture; add milk gradually,
+beat well and turn into a buttered mold; cover and steam two hours.
+Serve with Dried Apricot and Hard Sauce.
+
+
+DRIED APRICOT SAUCE
+
+Wash and pick over dried apricots, soak over night in cold water to
+cover. Cook until soft and quite dry, in the water in which they were
+soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a
+spoonful on each portion of pudding, place a small star of Hard Sauce in
+center and serve.
+
+[Sidenote: _March_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN STEW WITH DUMPLINGS
+
+          ONIONS IN CREAM      STEWED CORN
+
+          WATERCRESS AND EGG SALAD
+
+          RHUBARB PIE      CREAM CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+STEWED CHICKEN
+
+Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover
+with boiling water. Add one small onion sliced, two stalks celery cut in
+pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and
+cook slowly until tender. Add one tablespoon salt the last hour of
+cooking. Remove chicken, strain liquor and remove some of the fat if
+necessary. Thicken the stock with two-thirds cup of flour diluted with
+sufficient cold water to pour readily. Return chicken to "gravy," heat
+to boiling point. Drop dumplings on top of chicken, cover stew-pan with
+a towel, replace the cover and steam dumplings twelve minutes. Arrange
+chicken on hot serving platter, surround with dumplings, sprinkle
+lightly with finely chopped parsley.
+
+
+DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon Cottolene.
+          3/4 cup milk.
+
+PROCESS: Sift together twice, flour, baking powder and salt, rub in
+Cottolene with tips of fingers. Add milk gradually, mixing it in with a
+knife. Drop from tip of spoon on top of meat, an inch apart; cover
+closely and steam twelve minutes.
+
+
+ONIONS WITH CREAM
+
+Select silver-skin onions of a uniform size; peel and cover with boiling
+water, bring to boiling point, drain and repeat. Then cover with boiling
+water, season with salt and cook until onions are tender (from
+forty-five to sixty minutes). Drain and add one-half cup hot cream (to
+eight onions). Sprinkle with black pepper and serve.
+
+
+STEWED DRIED CORN
+
+Soak two cups dried sweet corn overnight, in cold water to cover. In the
+morning place on range and simmer slowly until corn is tender and water
+is absorbed, add more water if necessary. Add one-fourth cup butter, two
+teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be
+careful that corn does not scorch.
+
+
+WATERCRESS AND EGG SALAD
+
+Wash thoroughly, trim off roots, drain, and chill watercress. Arrange
+nests of the cress on individual salad plates. Cut four hard-cooked eggs
+in halves crosswise, in such a manner that tops of whites will be
+notched. Remove yolks, rub through a sieve, season with salt, pepper and
+moisten with Boiled Salad Dressing to the consistency to handle. Shape
+in balls the original size, dip in finely chopped parsley and replace in
+whites. Dispose one "cup" in each nest, and just before serving marinate
+with French Dressing.
+
+
+RHUBARB PIE
+
+          2 cups rhubarb.
+          3/4 cup sugar.
+          1 egg slightly beaten.
+          2 tablespoons flour.
+          Few grains salt.
+          Few grains nutmeg.
+
+PROCESS: If rhubarb is young and tender it need not be peeled. Cut the
+stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt
+and nutmeg. Add to rhubarb, toss together until ingredients are well
+mixed. Turn into a pie pan lined with paste, heap rhubarb well in
+center, cover with a top crust and bake thirty-five minutes in a hot
+oven. (When rhubarb is older it may be scalded before using.)
+
+[Sidenote: _March_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS IN GRAPE FRUIT
+
+          PLANKED WHITEFISH
+
+          MASHED POTATOES      FRICASSEED TOMATOES
+
+          BUTTERED BEETS
+
+          ALABAMA SALAD
+
+          RAISIN PIE      EDAM CHEESE
+
+          BOILED COFFEE
+
+       *       *       *       *       *
+
+OYSTER COCKTAIL IN GRAPE FRUIT
+
+Prepare the grape fruit in the usual way. Chill; just before serving
+place five Blue Point oysters in the cavity made by removing the tough
+portions in each half grape fruit. Season with lemon juice, salt,
+paprika and one or two drops of Tobasco sauce. Serve on beds of shaved
+ice. Garnish with foliage.
+
+
+PLANKED WHITEFISH
+
+Clean and split a three-pound whitefish. Lay, skin side down, on a hot,
+well-greased oak plank (one and one-half inches thick and two or more
+inches longer and wider than the fish). Brush fish over with soft butter
+and sprinkle with salt and pepper. Surround fish with a border of coarse
+salt to prevent plank from burning. Bake twenty-five minutes in a hot
+oven, or place plank on broiler and broil twenty minutes under the gas
+flame. Remove to table covered with a sheet of brown paper, scrape off
+salt, wipe the edges of plank with a piece of cheese cloth wrung from
+hot water; spread fish with Maitre d'Hotel Butter; surround with a
+border made of hot mashed potato, passing it through pastry bag and rose
+tube. Garnish with sprays of parsley and sliced lemon. Serve
+immediately.
+
+
+FRICASSEED TOMATOES
+
+Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle
+with salt, pepper and a grating of onion; dredge with flour and saute in
+melted butter; brown first on cut side, then turn and finish cooking on
+the other. When soft, but not broken, pour over thin cream to almost
+cover. Let simmer until cream is slightly thickened. Remove to hot
+serving dish and pour cream around.
+
+
+ALABAMA SALAD
+
+Cut the hearts of celery in one-fourth inch pieces, there should be two
+cups. Add one cup of Alabama pecan nut meats broken in quarters and one
+cup white cabbage cut in very fine shreds. Moisten with Cream Dressing.
+Serve on a bed of cress.
+
+CREAM DRESSING
+
+          3 hard cooked egg yolks.
+          1 teaspoon salt.
+          Few grains cayenne.
+          1 teaspoon mustard.
+          2 tablespoons vinegar.
+          Few drops onion juice or
+          1 teaspoon finely chopped chives.
+          1-1/2 cups thick cream.
+
+PROCESS: Mash and rub the egg yolks through a sieve, add seasonings
+(except cayenne), then vinegar and chives. Whip cream until stiff, and
+add a little at a time to first mixture, beating constantly. When all is
+used, sprinkle in a few grains cayenne or paprika.
+
+
+RAISIN PIE
+
+          1-1/2 cups seeded raisins cut in halves.
+          1/2 cup sugar.
+          2 tablespoons flour.
+          2 tablespoons butter.
+          Juice and grated rind 1 lemon.
+          1 cup water in which raisins were cooked.
+          Few grains salt.
+
+_Process_: Cook raisins in boiling water to cover, until tender, drain,
+and mix with sugar, grated rind, flour and salt. Cool slightly. Turn
+into pie-pan lined with Plain Paste, dot over with butter and pour over
+water. Cover with top crust made of Rich Paste and bake thirty minutes
+in a moderate oven.
+
+
+[Sidenote: _March_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE
+
+          BAKED HAM--HOT HORSERADISH SAUCE
+
+          SWEET POTATO CROQUETTES--SPINACH WITH EGGS
+
+          GRAPE FRUIT SALAD
+
+          CHEESE BALLS
+
+          RHUBARB TART--CHEESE
+
+          AFTER DINNER COFFEE
+
+       *       *       *       *       *
+
+BAKED HAM
+
+Select a lean ham, weighing from twelve to fourteen pounds, cover with
+cold water or equal parts of water and sweet cider and let soak (skin
+side up) over night. Drain, scrape and trim off all objectionable parts
+about the knuckle. Cover flesh side with a dough made of flour and
+water. Place in a dripping pan, skin side down. Bake in a hot oven until
+dough is a dark brown; reduce heat and bake very slowly five hours. Ham
+enclosed in dough needs no basting. Remove dough, turn ham over and peel
+off the skin. Sprinkle ham with sugar, cover with grated bread crumbs
+and bake twenty to thirty minutes. Remove from oven and decorate with
+cloves; place a paper frill on knuckle, garnish with sprays of parsley
+and lemon cut in fancy shapes. Serve hot or cold.
+
+
+HOT HORSERADISH SAUCE
+
+          1/4 cup freshly grated horseradish.
+          1/4 cup fine cracker crumbs.
+          1-1/2 cups milk.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1/2 tablespoon grated onion.
+
+PROCESS: Cook crumbs, horseradish and milk twenty minutes in double
+boiler. Add seasonings, vinegar and lemon juice slowly, stirring
+constantly. Add grated onion, reheat and serve.
+
+
+SWEET POTATO CROQUETTES
+
+          2 cups hot riced sweet potatoes.
+          3 tablespoons butter.
+          1/2 teaspoon salt.
+          Few grains pepper.
+          1/2 cup chopped walnut meats.
+          1 egg well beaten.
+
+PROCESS: Mix ingredients in the order given. If mixture is too dry add
+hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg,
+again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and
+arrange around Baked Ham.
+
+
+GRAPE FRUIT SALAD
+
+Cut three large grape fruit in halves crosswise, remove the pulp and
+keep in its original shape. Arrange in nests of white crisp lettuce
+heart leaves, dividing pulp in six portions. Strew one cup of English
+walnut meats, broken in fourths, over grape fruit. Marinate with French
+Dressing, but with less salt and using paprika in place of cayenne, and
+lemon and grape fruit juice in place of vinegar.
+
+
+CHEESE BALLS
+
+          1-1/2 cups grated cheese.
+          1 tablespoon flour.
+          1/3 teaspoon salt.
+          1/8 teaspoon mustard.
+          Few grains cayenne.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Add flour and seasonings to cheese, fold in whites of eggs,
+shape in small balls. Roll in fine cracker crumbs and fry a golden brown
+in deep hot Cottolene. Drain on brown paper.
+
+
+RHUBARB TARTS
+
+If rhubarb is pink, young and tender, simply wash and cut in one-half
+inch pieces; there should be two and one-half cups. Cover with boiling
+water and heat to boiling point; boil five minutes. Do not allow it to
+lose its shape. Drain off all the juice, sprinkle rhubarb with
+three-fourths cup sugar. Sift over two tablespoons flour and one-fourth
+teaspoon salt, dot over with one tablespoon butter and a grating of
+orange rind. Mix well and turn into a pie pan lined with Rich Paste.
+Arrange strips of pastry, lattice-work fashion, across the top of pie
+and bake thirty minutes in a moderate oven.
+
+
+
+
+_April_
+
+
+          _Let hunger move thy appetite,
+           And not savory sauces._
+                             --_Shakespeare._
+
+[Illustration]
+
+[Sidenote: _April_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          STRAWBERRY COCKTAILS
+
+          CHICKEN BOUILLON CHANTILLY
+
+          FRICASSEE OF CHICKEN WITH WAFFLES
+
+          SPINACH WITH EGGS
+
+          PRUNE AND PECAN NUT SALAD
+
+          APRICOT MARMALADE MOLD
+
+          COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN BOUILLON CHANTILLY
+
+Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon
+cups. Drop on top of each portion one tablespoon whipped cream
+delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle
+cream with paprika or finely chopped chives.
+
+
+FRICASSEE OF CHICKEN
+
+Dress, singe, clean and cut two young chickens in pieces for serving.
+Sprinkle with salt and pepper, and dredge with flour, brown richly in
+equal parts of Cottolene and butter, turning often that pieces may be
+evenly browned. Then cover with boiling water to which add a bit of bay
+leaf, one-half teaspoon peppercorns, a spray of parsley, six slices
+carrot and three slices onion. Cover and simmer until chicken is tender
+(from one to one and one-quarter hours). Remove chicken from stock,
+cover and keep warm; strain stock; there should be two cups. Melt four
+tablespoons butter in a sauce pan, add four tablespoons flour, stir to a
+paste, then gradually pour on the two cups hot stock, stirring
+constantly; let simmer ten minutes. Remove from range, add one cup of
+hot cream and the yolks of two eggs slightly beaten. Reheat chicken in
+sauce (do not allow sauce to boil after adding yolks). Serve with
+Waffles.
+
+
+SPINACH WITH DEVILED EGGS
+
+          1 peck spinach.
+          1/4 pound bacon.
+          Salt, pepper.
+          1/3 cup butter.
+          Few grains nutmeg.
+          5 hard-cooked eggs.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1/2 teaspoon finely chopped parsley.
+          1/2 teaspoon grated onion.
+          1/2 cup minced ham.
+          Cream Salad Dressing.
+
+PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to
+give it flavor. When spinach is tender, remove bacon, drain spinach and
+chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and
+pack into an oval mold. Keep hot over hot water, cut eggs in halves
+lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper,
+parsley and onion juice. Moisten with Cream Salad Dressing to bind
+mixture together. Refill halves of eggs with this mixture, heaping it
+pyramid-like. Turn mold of spinach on hot serving dish and surround with
+stuffed eggs.
+
+
+PRUNE AND NUT SALAD
+
+Buy very select prunes for this purpose (tins holding one or two pounds
+are best), cook prunes in the usual way, letting the liquor evaporate
+during the latter part of cooking. Prunes should not be as well done as
+when serving them as sauce. Drain prunes from the liquor and chill them.
+Remove the stones carefully, cut prunes in five pieces lengthwise. Cut
+pecan nut meats in four pieces lengthwise. Mix prunes and nut meats,
+sprinkle with salt and paprika. For one-half pound prunes and one-fourth
+pound shelled nut meats allow one cup whipping cream. Whip cream until
+solid, season with one-half teaspoon each salt and paprika; add two
+tablespoons lemon juice and one and one-half tablespoons Sherry wine
+slowly, while beating constantly. Mix two-thirds of the cream with the
+prunes and nuts. Arrange the heart leaves of lettuce on cold, individual
+salad plates, pile some of the mixture in each and mask with remaining
+whipped cream. Arrange three pieces of prunes on top of each portion,
+radiating from center, and place a cherry or strawberry on top of each.
+
+
+STEAMED SNOW BALLS
+
+(For recipe, see page 168.)
+
+
+COCOANUT CAKE
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          3 eggs.
+          3 cups flour.
+          5 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup milk.
+          1/2 teaspoon each lemon and vanilla.
+
+PROCESS: Cream Cottolene, add one cup sugar gradually, stirring
+constantly. Beat yolks thick and light, add remaining cup sugar
+gradually, continue beating. Combine mixtures. Mix and sift flour,
+baking powder and salt. Add to first mixture alternately with milk. Add
+vanilla and fold in the whites of eggs beaten stiff and dry. Turn into
+two well-greased, square cake pans and bake fifteen minutes in a
+moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle
+heavily with fresh grated cocoanut, cover with remaining layer. Spread
+top and sides with frosting, and sprinkle with cocoanut before frosting
+glazes.
+
+BOILED FROSTING
+
+          2 cups sugar.
+          1/4 teaspoon cream of tartar.
+          1/2 cup water.
+          Whites 2 eggs.
+
+PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on
+range and stir until mixture begins to boil. When syrup drops from the
+wooden spoon thick like honey, remove from range and add eight
+tablespoons of the syrup to the stiffly beaten whites of eggs, beating
+constantly. Return remaining syrup to range, continue cooking until
+syrup spins a thread at least five inches in length. Pour syrup in a
+thin stream onto first mixture and beat until cool and slightly glazed
+on side of bowl. Spread thickly on cake.
+
+[Sidenote: _April_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SMOKED STURGEON CANAPE
+
+          CLAM BROTH      BUTTERED WAFERS
+
+          BROILED FINNAN HADDIE
+
+          POTATOES ON THE HALF SHELL
+
+          PEGGY'S SOUR CABBAGE
+
+          CHEESE SOUFFLE
+
+          STRAWBERRY SHORTCAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SMOKED STURGEON CANAPE
+
+Cut stale white bread in one-third inch slices, trim off crust and cut
+slices in crescents or triangles--then saute a golden brown in butter.
+Spread with Anchovy paste or with French mustard, then arrange flaked
+smoked sturgeon over canapes. Sprinkle thickly with finely chopped
+olives and pimentos. Garnish each with a rolled fillet of Anchovy.
+Dispose each canape on a bread and butter plate covered with a paper
+doily and garnish with sprays of parsley.
+
+
+CLAM BOUILLON
+
+          1 peck of clams (in the shells).
+          3 cups cold water.
+          Salt, pepper.
+          Whipped cream.
+
+PROCESS: Wash and scrub clams with a stiff brush, changing the water
+until no sand is seen in bottom of vessel. Put in a kettle, add cold
+water, cover closely and bring water gradually to boiling point, steam
+until all the shells are opened. Remove clam with shells, strain broth
+through double cheese-cloth, season and serve hot in hot bouillon cups.
+Drop a spoonful of whipped cream on top of each service and sprinkle
+with paprika.
+
+
+BROILED FINNAN HADDIE
+
+Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover
+with cold water and let soak one hour. Drain; cover with hot water, let
+soak fifteen minutes. Drain again and wipe dry; brush over with soft
+butter and broil fifteen minutes over a slow fire or some distance from
+the flame if cooked with gas. Remove to hot serving platter and spread
+with Maitre d'Hotel Butter.
+
+
+POTATOES ON THE HALF SHELL
+
+Select smooth, large, uniform sized potatoes; wash and scrub them
+carefully with a brush. Bake and cut them in halves lengthwise; scoop
+out the pulp from shells, being careful not to break them. Press pulp
+through a ricer; season with salt, pepper, butter and hot cream. Add one
+teaspoon finely chopped parsley (to five potatoes), whip mixture until
+fluffy, refill shells with mixture, using pastry bag and rose tube.
+Place in oven until heated through. Dispose around Finnan Haddie,
+interspersed with sprays of parsley.
+
+
+PEGGY'S SOUR CABBAGE
+
+Select a small, firm head of white cabbage; cut in quarters, remove the
+tough stalk and shave crosswise as fine as possible. Put cabbage in a
+large frying pan, cover with water, cover closely and cook until cabbage
+is tender (from forty to eighty minutes). Season with salt the last
+fifteen minutes of cooking. Drain and add one-third to one-half cup of
+butter, toss cabbage until well buttered, saute until some of the
+cabbage is delicately browned. Season with pepper, and add vinegar to
+taste. Serve hot.
+
+
+CHEESE SOUFFLE
+
+          2 tablespoons butter.
+          3 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon ground mustard.
+          1/4 teaspoon paprika.
+          1/2 cup scalded milk.
+          1/4 cup grated American cheese.
+          Yolks 3 eggs beaten thick and light.
+          Whites 3 eggs beaten stiff.
+
+PROCESS: Melt butter in a saucepan; add flour mixed with seasonings,
+stir to a smooth paste and add gradually scalded milk, stirring
+constantly. Add grated cheese and when cheese is melted remove from
+range; add yolks of eggs and continue beating, then cut and fold in the
+whites of eggs. Turn mixture into a well-greased, one-quart baking dish
+and bake in a moderate oven twenty minutes. Serve at once.
+
+
+STRAWBERRY SHORTCAKE
+
+          2 cups flour.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          2 tablespoons Cottolene.
+          1 cup thin cream.
+
+Process: Sift together flour, salt and baking powder. Rub shortening in
+with tips of fingers. Add cream, mix with a knife to a soft dough. Turn
+on a floured board, knead slightly and divide the dough into two equal
+parts. Pat and roll each piece to one-half inch thickness; lay one piece
+in a buttered jelly cake pan, brush over with soft butter and place
+remaining piece on top. Bake in a hot oven fifteen minutes. Remove from
+oven; invert cake on a hot serving platter. Remove bottom layer (which
+is now the top). Spread with soft butter and add a layer of berries
+prepared as directed hereafter. Sift generously with bar sugar, replace
+remaining cake, cover with berries, sprinkle with sugar, mask with
+whipped cream sweetened and flavored with orange extract.
+
+STRAWBERRY MIXTURE
+
+Wash two quarts strawberries; hull and cut each berry in half. Prepare a
+syrup by boiling together two cups sugar and one-half cup water four
+minutes, cool and pour syrup over berries, or sprinkle raw sugar over
+berries and let stand one hour. Lift the berries from syrup and place
+between layer and on top of short cake. Strain syrup into a pitcher or
+bowl and pass with each portion of short cake.
+
+[Sidenote: _April_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BREADED MUTTON CHOPS--SAUCE SIGNORA
+
+          BAKED BANANAS--SULTANA SAUCE
+
+          FRIED WHOLE POTATOES      LETTUCE HEARTS
+
+          STEAMED GRAHAM PUDDING--SHERRY SAUCE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+BREADED MUTTON CHOPS
+
+Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour.
+Dip in egg diluted with cold water or milk (allowing two tablespoons to
+each egg), then in fine bread crumbs, repeat if not well coated with
+crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown
+paper and serve in a border of hot Mashed Potatoes with Green Pepper, or
+in a nest of Green Peas dressed with Maitre d'Hotel Butter.
+
+SAUCE SIGNORA
+
+Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter
+until lightly browned, add one-fourth cup flour, one-half teaspoon salt,
+and stir until well blended, then add one and one-half cups of Brown
+Stock and one cup of Chili Sauce. Heat to boiling point, stirring
+constantly. Reduce heat and simmer ten minutes. This sauce may be
+strained or served without straining. Care must be taken that ham is not
+overcooked.
+
+
+BAKED BANANAS WITH SULTANA SAUCE
+
+          6 bananas.
+          3/4 cup Sultana raisins.
+          2-3/4 cups boiling water.
+          1 cup sugar.
+          1 tablespoon butter.
+          Few grains salt.
+          1/4 cup Sherry wine.
+          2 tablespoons lemon juice.
+          1 tablespoon cornstarch or two teaspoons Arrowroot.
+
+PROCESS: With a sharp knife open and peel down one section of each
+banana, carefully loosen the pulp from the rest of the skin; remove pulp
+and scrape lightly with a silver knife, removing all the coarse threads.
+Replace the pulp in its original shape in the skins. Arrange the bananas
+in an agate dripping pan and bake in a moderate oven until the skins are
+black and the pulp is soft (from ten to fifteen minutes). Remove pulp
+from skins to serving platter, being careful to preserve their shape.
+Curve them slightly and pour over
+
+SULTANA SAUCE
+
+Pick over raisins, cover them with water and cook until raisins are
+tender. Mix sugar, cornstarch and salt, add slowly to raisins and water,
+stirring constantly. Cook slowly twenty minutes; add butter, lemon juice
+and wine. Reheat and serve.
+
+
+FRIED WHOLE POTATOES
+
+Select small potatoes of uniform size. Wash, pare and parboil in boiling
+salted water ten minutes. Drain dry and fry a golden brown in deep hot
+Cottolene (time required about twelve minutes). Fat should not be hot
+enough to brown potatoes until the last five minutes of cooking,
+otherwise potatoes will not be cooked throughout. Drain on brown paper,
+sprinkle with salt and serve at once.
+
+
+STEAMED GRAHAM PUDDING
+
+          3 tablespoons Cottolene.
+          1/2 cup N. O. Molasses.
+          1/2 cup milk.
+          1 egg well beaten.
+          1-1/2 cups Graham flour.
+          1/2 teaspoon soda.
+          1 teaspoon salt.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon mace.
+          1 cup dates stoned and cut in pieces.
+
+PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the
+dry ingredients, add dates and stir into first mixture, beat thoroughly.
+Turn into a buttered tube mold, cover and steam two and one-half hours.
+Serve with Sherry Sauce (recipe Page 130).
+
+[Sidenote: _April_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          SPANISH SOUP
+
+          BAKED HALIBUT
+
+          POTATOES A L'AURORA
+
+          CORN FRITTERS      CABBAGE RELISH
+
+          STEWED RHUBARB WITH PINEAPPLE AND RAISINS
+
+          OLD FASHIONED MARBLE CAKE
+
+       *       *       *       *       *
+
+SPANISH SOUP
+
+          4 cups Brown Stock.
+          2 cups tomato pulp.
+          1 large, green, finely chopped pepper.
+          1 medium-sized onion, finely chopped.
+          4 tablespoons butter.
+          5 tablespoons flour.
+          2 tablespoons freshly grated horseradish.
+          1/2 tablespoon Worcestershire Sauce.
+          Salt, pepper and cayenne, or
+          A few drops Tobasco Sauce.
+          1/2 cup hot cooked rice.
+
+PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir
+until well blended and delicately browned, then add gradually stock and
+tomato pulp; let simmer twenty minutes. Rub through a sieve and season
+highly with salt, pepper, and cayenne or Tobasco. Before serving add
+Worcestershire, horseradish and rice.
+
+
+BAKED HALIBUT
+
+Wipe a two-pound slice of halibut. Arrange six or eight thin slices of
+fat salt pork in bottom of dripping pan, slice an onion thinly over
+pork, add a bit of bay leaf and arrange halibut over onion. Spread
+halibut evenly with a butter paste made of four tablespoons butter
+worked to a cream with three tablespoons flour. Season with one-half
+teaspoon salt and a few grains cayenne. Over butter paste sprinkle
+thickly-buttered cracker crumbs, and arrange alternately strips of
+pimento and thin slices of bacon over crumbs. Cover with a buttered
+paper and bake slowly one hour in a moderate oven. Remove paper the last
+fifteen minutes of cooking to brown the crumbs and bacon delicately.
+Remove to hot serving platter and garnish with shredded potatoes, sliced
+lemon and parsley.
+
+
+POTATOES AURORA
+
+Cut cold, boiled potatoes in one-fourth inch cubes. There should be
+sufficient to fill three cups. Reheat potatoes in two cups of thin white
+sauce, turn into hot serving dish. Remove the shells from four
+hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut
+whites in rings and arrange rings around edge of potatoes; press the
+yolks through a ricer over potatoes. Sprinkle the rings with finely
+chopped parsley. Serve at once.
+
+
+CORN FRITTERS
+
+          1 can corn, chopped fine.
+          1 cup flour.
+          1 teaspoon baking powder.
+          1 teaspoon sugar.
+          2 teaspoons salt.
+          1/4 teaspoon white pepper.
+          2 eggs.
+
+PROCESS: Add dry ingredients, sifted together, to corn; add yolks well
+beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or
+dip a tablespoon into deep hot Cottolene, drain well, then take up a
+spoonful of the corn mixture, drop into hot Cottolene, pushing it off
+spoon into hot fat with a spatula. Fry a golden brown. Drain on brown
+paper and serve immediately.
+
+
+CABBAGE RELISH
+
+Remove the wilted and coarse outside leaves from one small, solid head
+of white, new cabbage (Southern), cut off stalk, cut head in quarters,
+cut out stalk from each quarter and chop cabbage very fine. Add one
+medium-sized Bermuda onion, finely chopped. Cover with ice water and let
+stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve
+in lemon baskets, sprinkle with finely chopped chives, green pepper or
+parsley.
+
+RELISH DRESSING
+
+          1 teaspoon mustard.
+          1-1/2 teaspoons salt.
+          1/2 tablespoon flour.
+          1 tablespoon sugar.
+          Few grains cayenne.
+          1 tablespoon melted butter.
+          1 egg yolk.
+          1/3 cup hot vinegar.
+          1/2 teaspoon celery seed.
+          2/3 cup thick cream.
+
+PROCESS: Mix the ingredients, except celery seed, in the order given.
+Cook in double boiler, stirring constantly until mixture coats the
+spoon; strain and add celery seed. Chill and add to cabbage.
+
+
+STEWED RHUBARB
+
+Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut
+rhubarb in one-inch pieces. Put into baking dish and sprinkle generously
+with sugar, add just enough water to prevent rhubarb from burning. Cover
+and bake in oven very slowly until tender but not broken. (Slow cooking
+preserves its color.) One cup of Sultana raisins may be cooked with
+rhubarb. They must, however, be first picked over, stems removed, then
+covered with boiling water, drained, then covered again with boiling
+water and cooked until soft. Arrange a layer of rhubarb in baking dish,
+then a sprinkle of raisins and sugar and thus continue until all are
+used. Finish cooking as directed in the foregoing. Serve very cold.
+
+
+MARBLE CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1/2 cup milk.
+          1/2 teaspoon cinnamon.
+          1/2 teaspoon nutmeg.
+          1/4 teaspoon salt.
+          1-3/4 cups flour.
+          3 teaspoons baking powder.
+          1 tablespoon molasses.
+
+PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten
+until thick and light, flour sifted with baking powder, alternately with
+milk. Fold in whites of eggs beaten until stiff. Turn one-third of this
+batter into a bowl and add to it molasses and spices. Pour into
+well-greased pan, alternating light and dark mixtures to give it the
+"marbled" appearance.
+
+Bake forty to forty-five minutes in a moderate oven.
+
+
+
+
+_May_
+
+
+          "_If you are an artist in the kitchen
+          you will always be esteemed._"--_Elizabeth
+          in Her German Garden._
+
+[Illustration]
+
+[Sidenote: _May_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          ASPARAGUS SOUP--SALTINES
+
+          BAKED BLUEFISH A LA CREOLE
+
+          CHATEAU POTATOES      STRINGLESS BEANS WITH BACON
+
+          CHEESE AND PIMENTO SALAD
+
+          FROZEN STRAWBERRIES
+
+          CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
+
+          CAFE NOIR--TEA FRAPPE
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+          3 cups White Stock.
+          1 bunch (or 1 can) asparagus.
+          2 cups cold water.
+          2 slices onion.
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups scalded milk.
+          1/2 cup hot cream.
+
+PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the
+tips. Cover with boiling salted water, cook ten minutes; drain, add
+stock and onion and cook until tender, rub through a sieve. Melt butter
+in a sauce pan, add flour, stir to a smooth paste; remove from fire and
+add first mixture slowly, stirring constantly. Season with salt and
+pepper, add hot milk and cream, continue stirring. Cook tips in boiling
+salted water until tender, drain. Turn soup into hot soup tureen, add
+tips and serve. If canned asparagus is used, drain from liquor, rinse,
+reserve tips and follow directions given in the foregoing.
+
+
+BLUEFISH A LA CREOLE
+
+Remove bones from a fresh, three-pound bluefish. Place on a
+well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and
+paprika. Cook in a hot oven twenty-five minutes, basting often with
+melted butter or sweet dripping. Remove to hot serving platter and pour
+a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set
+platter on a board and place in oven to brown crumbs. Garnish with
+slices of lemon dipped in chopped parsley.
+
+CREOLE SAUCE
+
+(For recipe see Page 122.)
+
+
+CHATEAU POTATOES
+
+Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
+Drain perfectly dry, cool and cut them in quarters, trim them in the
+shape of small gherkins. Wash them in cold water, then put them in a
+frying pan, reheat in boiling water. Drain and add four tablespoons
+butter; shake the pan until potatoes are well buttered and a golden
+brown color. Remove carefully with a skimmer to hot serving dish, and
+sprinkle with finely chopped parsley.
+
+
+STRINGLESS BEANS WITH BACON
+
+Cut three thin slices of bacon in shreds crosswise, try out in a frying
+pan. Cook until tender two cups green, stringless beans and three or
+four small new onions, in boiling salted water. Drain and add to bacon,
+mix well, add salt (if necessary) and pepper; turn into a hot serving
+dish.
+
+
+CHEESE AND PIMENTO SALAD
+
+(For recipe see Page 26.)
+
+
+FROZEN STRAWBERRIES
+
+          4 cups thin cream.
+          3 cups thick cream.
+          2 cups milk.
+          1 cup sugar.
+          1/4 cup water.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+          1 tablespoon lemon juice.
+          Strawberries.
+
+PROCESS: Cook water and sugar together three minutes. Cool and add to
+cream and milk. Add a sprinkle of salt. Turn into freezer and when half
+frozen add lemon juice and strawberry pulp. Finish freezing. Let stand
+an hour or two to ripen. Serve in cone shape and place a large, unhulled
+strawberry in top of each cone.
+
+
+CORN STARCH LOAF CAKE
+
+          2/3 cup Cottolene.
+          2 cups fine sugar.
+          1 cup milk.
+          1 cup corn starch.
+          2 cups flour.
+          1-1/2 tablespoons baking powder.
+          Whites 5 eggs beaten stiff.
+          1/2 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, corn starch, baking powder and salt; add alternately to
+first mixture with milk, add vanilla, then cut and fold in whites of
+eggs. Turn mixture into two well-greased, brick-shaped bread pans and
+bake forty-five minutes in a moderate oven. Spread with Maple Frosting
+(see Page 103) and stick with blanched and shredded almonds slightly
+toasted.
+
+[Illustration]
+
+[Sidenote: _May_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF SPINACH      CROUTONS
+
+          YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
+
+          MASHED POTATOES      ASPARAGUS WITH BUTTER SAUCE
+
+          SPINACH SALAD
+
+          COTTAGE PUDDING WITH STRAWBERRIES
+
+          COFFEE
+
+CREAM OF SPINACH
+
+          1/2 peck spinach.
+          6 cups cold water.
+          1/2 small bay leaf.
+          1-1/2 teaspoons salt.
+          3 tablespoons Cottolene.
+          2 cups milk.
+          2 slices onion.
+          3 tablespoons flour.
+          1/2 cup heavy cream.
+          Cayenne pepper and celery salt.
+
+PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub
+through sieve. Scald milk with onion and bay leaf. Melt Cottolene in
+sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded
+milk (first removing onion and bay leaf), stirring constantly. Add
+seasonings, spinach pulp; cook five minutes and serve with cream,
+whipped stiff. Sprinkle each portion with finely chopped parsley.
+
+
+YOUNG PIGEONS STUFFED AND BRAISED
+
+Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan
+or Dutch oven. Add one quart boiling water; add three blades celery, cut
+in pieces, and three slices of onion, a small bit of bay leaf and
+one-half teaspoon peppercorns. Cover closely and simmer (in the oven if
+Dutch oven is used) slowly, until birds are tender (about two hours
+according to age of birds). Remove from casserole, cool and spread with
+soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain
+liquor from casserole. Try out fat salt pork in vessel, and brown birds
+richly in the pork fat, turning often that they may be evenly browned.
+Make a sauce of the strained stock. Make shallow, boat-shape croutons
+of stale bread, fry them a golden brown in deep hot Cottolene, drain on
+brown paper and arrange a bird in each boat. Garnish with parsley.
+
+STUFFING FOR PIGEONS
+
+          1 cup hot, riced potato.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1 teaspoon finely chopped chives.
+          1 tablespoon butter.
+          1/4 cup soft stale bread crumbs soaked in water
+             then wrung in a napkin.
+          1 egg yolk.
+          Few grains poultry seasonings.
+
+PROCESS: Mix ingredients in the order given and fill body of pigeons.
+
+
+ASPARAGUS WITH BUTTER SAUCE
+
+Untie the bunches, wash and remove scales. Cut off the hard part of
+spears as far up as they will snap. Retie, and cook in boiling salted
+water until tender (about fifteen minutes), leaving the tips out of
+water the first ten minutes of cooking. Drain, remove strings. Arrange
+in hot serving dish and pour over two tablespoons melted butter (for
+each bunch), sprinkle with salt and pepper.
+
+
+SPINACH SALAD
+
+Pick over and wash in several waters or until no sand is left in bottom
+of bowl, one-half peck spinach. Drain and cook in its own juice and the
+water that clings to the leaves (if spinach is old, cook it in plenty of
+water), until soft. Drain dry as possible and chop finely. Season with
+salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then
+cut shreds in small bits. Saute them until delicately browned and crisp,
+skim them from the fat, add them to spinach, add one tablespoon of bacon
+fat. Butter lightly small Dairole molds and pack solidly with spinach.
+Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or
+Bologna sausage, trimmed in circular pieces a trifle larger than mold of
+spinach. Arrange each portion in a nest of parsley or cress, and fill
+depression on top of spinach with Mayonnaise or Sauce Tartare (for
+recipe see Page 84).
+
+
+[Sidenote: _May_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS
+
+          BRAISED CALF'S LIVER
+
+          RICE AU GRATIN      CARROTS AND TURNIPS IN CREAM SAUCE
+
+          ASPARAGUS SALAD
+
+          CUSTARD PIE      EDAM CHEESE
+
+          COFFEE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS
+
+(For recipe see Page 66.)
+
+
+BRAISED CALF'S LIVER
+
+Wipe liver and skewer into shape, if necessary. Draw small lardoons
+through the liver, in parallel rows, leaving each lardoon extend
+one-half inch above surface. Place liver in a casserole or Dutch oven,
+surround with remnants of lardoons. Sprinkle with salt, pepper and
+dredge with flour. Surround with one-third cup each of carrots, onion
+and celery, cut in small cubes; add one-half teaspoon peppercorns, six
+cloves, one spray parsley, a bit of bay leaf and two cups hot Brown
+Stock or water. Cover closely and cook in a slow oven two hours. Remove
+cover the last half hour of cooking that liver may brown richly. Remove
+liver to serving platter, set aside in a warm place. Strain liquor in
+casserole and use for making a Brown Sauce. Pour sauce around liver and
+serve. Braised liver may be served cold, thinly sliced.
+
+
+RICE AU GRATIN
+
+          1-1/2 cups steamed or boiled rice.
+          1 tablespoon salt.
+          1-1/2 tablespoons butter.
+          1/3 lb. grated cheese.
+          Cayenne.
+          Milk.
+          Buttered cracker crumbs.
+
+PROCESS: When steaming or boiling the rice, allow one tablespoon of salt
+for seasoning. Butter a baking dish and cover with a layer of rice, dot
+over with some of the butter. Sprinkle with a thin layer of cheese and a
+slight sprinkle cayenne; repeat alternate layers until rice and cheese
+are used. Pour on milk to half the depth of baking dish, cover with
+buttered cracker crumbs and bake in oven until cheese melts and crumbs
+are brown.
+
+
+CARROTS AND TURNIPS IN CREAM SAUCE
+
+Scrub, scrape and cut carrots in small cubes. Wash, pare and cut
+purple-top turnips the same. (There should be one and one-half cups of
+each.) Cover each (in separate vessels) with boiling water and cook
+until tender; add salt the last half hour of cooking. Drain well, toss
+together and reheat in one and one-half cups Thin White Sauce.
+
+
+ASPARAGUS SALAD
+
+Cook asparagus in the usual way, drain and slip three or four spears
+through an onion ring just large enough to hold them. Arrange these
+fagots in nests of crisp lettuce heart leaves. Just before serving pour
+over French Dressing to which has been added one tablespoon of finely
+chopped chives. A band of red or green pepper may be used in place of
+the onion ring. Canned asparagus should first be drained from the liquor
+in the can then rinsed with cold water. Chilled and served as directed
+in the foregoing.
+
+
+CUSTARD PIE
+
+Line a deep, perforated pie tin with Plain or Rich Paste. For filling,
+beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon
+salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded
+milk, stirring constantly. Bake in a hot oven at first, to set the crust
+or rim, then reduce the heat afterwards; as this is a combination of
+eggs and milk it should be finished in a slow oven.
+
+[Sidenote: _May_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME--BREAD STICKS
+
+          BOILED CORNED BEEF WITH VEGETABLES
+
+          DANDELION SALAD
+
+          FROZEN STRAWBERRIES
+
+          SPANISH LAYER CAKE
+
+          CAFE NOIR--ICED TEA
+
+CONSOMME WITH BREAD STICKS
+
+(For recipe see Page 149.)
+
+
+BOILED CORNED BEEF WITH VEGETABLES
+
+Select five or six pounds from the plate or the brisket; wash carefully
+in cold water, drain; place in kettle and cover with boiling water, let
+boil five minutes and--if very briny--drain, rinse off scum with hot
+water and again cover with boiling water; heat to boiling point and
+simmer until meat is tender (about six hours). Remove beef from liquor,
+keep covered in a warm place. Skim off some of the fat from liquor. Add
+carrots washed, scraped and cut in quarters. Let cook fifteen minutes,
+then add small white onions and turnips pared and cut in quarters, one
+head white cabbage cut in quarters (stalk cut out). Wash, pare and cut
+uniform-sized potatoes in quarters, parboil five minutes, then drain and
+add to other ingredients. Cook beets in a separate vessel. When
+vegetables are soft, arrange meat in center of hot serving platter and
+surround with carrots, turnips, onions and cabbage. Sprinkle vegetables
+with finely chopped parsley, serve beets in separate dish. Pass
+horseradish, mustard and vinegar.
+
+
+DANDELION SALAD
+
+Gather the dandelion when young and tender. That which is cultivated is
+well bleached and very tender. Wash thoroughly in several waters, cut
+off the roots and outside leaves. Drain dry on a cloth or in a wire
+basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds
+crosswise and saute in frying pan until crisp; sprinkle bacon over
+dandelion. To the fat in pan (there should be one-third cup), add
+one-fourth cup vinegar diluted with two tablespoons water. Heat to
+boiling point and pour over dandelions; toss leaves with a fork until
+well mixed with dressing; serve at once.
+
+
+FROZEN STRAWBERRIES--No. 2
+
+          2 quarts cream.
+          2 cups sugar.
+          Few grains salt.
+          2 cups strawberry juice and pulp.
+
+PROCESS: Wash and hull strawberries (about three boxes); sprinkle with
+one cup sugar, cover closely and set aside in a cool place for two
+hours. Mash and squeeze berries through cheese cloth. Mix remaining cup
+sugar and salt with cream; turn into freezer and, when half frozen, add
+strawberries and finish freezing. Serve with Strawberry Sauce.
+
+STRAWBERRY SAUCE
+
+          1 cup sugar.
+          1/3 cup water.
+          2 cups strawberry pulp.
+
+PROCESS: Make a syrup by boiling water with sugar three minutes (after
+mixture begins to boil), cool slightly and add strawberry pulp. Chill
+thoroughly and serve.
+
+
+SPANISH LAYER CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          Yolks 2 eggs.
+          1/2 cup milk.
+          1-7/8 cups pastry flour.
+          3 teaspoons baking powder.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/4 teaspoon salt.
+          Whites 2 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder, spices and salt; add to first mixture
+alternately with milk. Cut and fold in stiffly beaten whites of eggs.
+Bake in two well-greased, square, layer cake pans. Spread with a thick
+layer of raspberry between layers. Cover top with frosting or dredge
+with powdered sugar.
+
+[Sidenote: _May_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF RICE SOUP
+
+          FLANK STEAK STUFFED AND BRAISED
+
+          BOILED RICE      DANDELION GREENS WITH BACON
+
+          ASPARAGUS SALAD
+
+          STRAWBERRY SHORT CAKE
+
+          CAFE NOIR
+
+CREAM OF RICE SOUP
+
+          1 cup rice, well washed.
+          1-1/2 quarts cold water.
+          1 onion sliced.
+          1 green pepper cut in shreds.
+          2 cups hot cream or milk.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, cayenne and nutmeg.
+          1 teaspoon finely chopped parsley.
+
+PROCESS: Heat water to boiling, season with salt and add rice, onion and
+green pepper (discarding seeds and veins). Cook until rice is soft; rub
+through a sieve. Melt butter in a saucepan, add flour, stir to a smooth
+paste, add cream slowly, stirring constantly. Add seasonings and cook
+over hot water ten minutes. Combine with rice mixture, continue cooking
+five minutes. Turn into hot soup tureen and sprinkle over with parsley.
+
+
+FLANK STEAK STUFFED AND BRAISED
+
+Select a flank steak weighing about two and one-half pounds. Have the
+butcher peel off the superfluous fat and tissue and score both sides
+diagonally in opposite directions. Remove the steak from paper when it
+comes from market and lay it flat on meat board, sprinkle with salt and
+pepper. Spread over it a thin layer of stuffing, (see Page 154), roll
+lengthwise, very compactly, sew the overlapping edge securely, also the
+ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat
+in pan with enough Cottolene to brown it richly, turning roll until it
+is richly browned all over. Then remove to Dutch oven or casserole;
+rinse dripping pan with a little boiling water, pour over meat and
+surround with two cups stewed and strained tomato pulp, one onion thinly
+sliced, one green pepper shredded (after removing seeds and veins), two
+sprays parsley, the half of a small bay leaf and two tablespoons
+Worcestershire sauce. Cover closely, place in oven and cook meat very
+slowly about three to four hours. Remove meat to serving platter. Dilute
+four tablespoons flour with cold water to the consistency to pour, add
+to sauce in pan, stir until well blended, season with salt and pepper;
+let simmer ten minutes, then strain around meat. Garnish with sprays of
+parsley or cress.
+
+
+DANDELION GREENS
+
+Remove the roots, carefully pick over (discarding all tough and wilted
+leaves) and wash dandelion leaves in several waters; to the last water
+add salt to free leaves from insects and vermin. It will require one
+peck of leaves to serve a family of six. Cook leaves in plenty of
+boiling salted water until tender; drain at once and chop fine. Dress
+with butter and pepper; cut thin slices of bacon in shreds crosswise,
+try it out and pour over dandelions. (There should be one-third cup
+bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked
+eggs may also be used as a garnish. Cut them in eighths or rings.
+Vinegar is sometimes added. Serve hot.
+
+
+STRAWBERRY SHORT CAKE
+
+(For recipe see Page 59.)
+
+
+
+
+_June_
+
+
+          _Nothing lovelier can be found
+           In woman, than to study house good._
+                                     --_Milton._
+
+[Illustration]
+
+[Sidenote: _June_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME      BROWNED CRACKERS
+
+          LAMB CHOPS BREADED--MAITRE D'HOTEL BUTTER
+
+          NEW POTATOES      CHIVE SAUCE
+
+          GREEN PEAS
+
+          JUNE SALAD
+
+          CHERRY PIE
+
+          ICED TEA--CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME PRINCESS
+
+Add to Consomme small green peas and tiny cubes of cold cooked breast of
+chicken. (For recipe for Consomme see Page 149.)
+
+
+BROWNED CRACKERS
+
+Split crackers, arrange them in a dripping pan, place in a moderate oven
+until crisp and delicately browned.
+
+
+LAMB CHOPS BREADED
+
+Prepare loin or French chops as for broiling. Dip in crumbs, egg
+(diluted with cold water, allowing two tablespoons water to each egg),
+add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain
+on brown paper and spread with Maitre d'Hotel Butter.
+
+
+NEW POTATOES WITH CHIVE SAUCE
+
+Scrape off the skin, remove the "eyes" with a sharp pointed knife and
+scrub them with a vegetable brush, rinse thoroughly and put in sauce
+pan, add boiling water to cover; season with salt, cover and cook until
+soft, drain. If small, serve whole; if large, cut them in one-half inch
+cubes and reheat in Chive Sauce.
+
+
+CHIVE SAUCE
+
+To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.
+
+
+GREEN PEAS
+
+Cook peas in boiling water. Use just enough water to prevent them from
+burning. Add salt fifteen minutes before removing them from fire. Season
+with butter and pepper.
+
+
+JUNE SALAD
+
+Remove stones from red and pink Ox-heart cherries and cut them in halves
+lengthwise. Remove the pulp from oranges and cut in inch cubes; peel
+bananas and cut in one-half inch cubes. Use equal quantities of each and
+marinate with French Dressing No. 2. Serve in nests of heart lettuce
+leaves and mask with Mayonnaise.
+
+FRENCH DRESSING No. 2
+
+          1/4 teaspoon salt.
+          4 tablespoons Olive oil.
+          1/8 teaspoon paprika.
+          2 tablespoons lemon juice.
+
+PROCESS: Put seasoning in small bowl, add oil slowly, stirring
+constantly; add lemon juice slowly, continue beating until all is used.
+Chill, beat again and turn over fruit.
+
+MAYONNAISE DRESSING
+
+          1/2 teaspoon salt.
+          Few grains cayenne.
+          Yolks 2 eggs.
+          1-1/2 tablespoons lemon juice, or
+          3/4 tablespoon each of vinegar and lemon juice.
+          3/4 cup Olive oil.
+
+PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add
+oil drop by drop, until four tablespoons have been added, after which
+larger quantities may be added. Stir constantly. As mixture thickens,
+add a teaspoon lemon juice or vinegar. Continue adding oil and lemon
+juice or vinegar alternately until all is used, stirring constantly. All
+ingredients should be very cold. Set bowl in which dressing is made in a
+bowl of crushed ice.
+
+
+CHERRY PIE
+
+Pick over, stem and pit cherries (there should be two cups when pitted).
+Heat to boiling point in their own juice, then chill them. Line a
+perforated pie pan with Rich Paste, moisten the rim with cold water and
+lay around a strip of pastry one inch wide, press lightly. Brush the
+pastry over with slightly beaten white of egg. Sweeten cherries to
+taste, add a few grains of salt and turn into lined pie pan. Sift over
+two tablespoons flour, moisten rim and cover with top crust, flute the
+edges and bake in hot oven for the first ten minutes, then reduce heat,
+continue baking for twenty-five minutes. Serve hot with cheese, cut in
+strips one-fourth inch thick and wide by two and one-half inches long.
+
+
+ICED TEA
+
+Make tea and chill. Serve in glasses filled with crushed ice, adding (if
+desired) one tablespoon lemon juice to each glass. Pass fine granulated
+(Bar) sugar. Place each glass on a small plate.
+
+[Illustration]
+
+
+[Sidenote: _June_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CHEESE CANAPES
+
+          HAMBURG ROAST--BROWN SAUCE
+
+          ROAST NEW POTATOES
+
+          GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE
+
+          GARDEN CRESS WITH ORANGES--FRENCH DRESSING
+
+          CURRANT PIE
+
+          COFFEE      CHERRY PUNCH
+
+       *       *       *       *       *
+
+CHEESE CANAPES
+
+Cut stale bread in one-quarter inch slices, shape with small biscuit
+cutter (2 inches in diameter). Spread lightly with French or German
+mustard, sprinkle thickly with grated cheese, sprinkle cheese with
+finely chopped olives. Place a small stuffed olive in center of each.
+Dispose on a small plate covered with a paper doily. Garnish with sprays
+of parsley and serve as an "appetizer."
+
+
+HAMBURG ROAST
+
+Remove the fat and stringy parts, also marrow-bone, from two pounds
+round steak. Pass through the meat grinder twice; add the marrow taken
+from bone, one tablespoon green pepper finely chopped, one tablespoon
+onion finely chopped, season well with salt and the beaten yolks of two
+eggs or one whole egg slightly beaten; add one-half cup of soft bread
+crumbs that have been soaked in cold water thirty minutes and wrung dry
+in a double cheese cloth. Mix ingredients thoroughly with the hand.
+Shape in a compact roll of uniform thickness. Lay thin slices of salt
+pork or bacon in the bottom of a dripping pan, set the roast on them;
+lay thin slices of salt pork over the meat and place in a hot oven.
+After the first eight minutes reduce the heat and baste with the hot
+fat in the pan; let cook about thirty minutes, basting every ten
+minutes. The roast should be richly browned on the outside and a
+delicate pink inside. Serve surrounded with Tomato, Brown or Creole
+Sauce.
+
+BROWN SAUCE
+
+          2 tablespoons butter.
+          1 slice onion.
+          4 tablespoons flour.
+          1-1/2 cups Brown Stock.
+          1/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Melt butter in sauce pan, add onion and cook until delicately
+browned; remove onion, and cook butter until richly browned, stirring
+constantly; add flour sifted with seasonings, stir to a paste and
+continue browning. Then pour on stock, slowly stirring until smooth and
+glossy. Onion may be omitted.
+
+
+ROAST NEW POTATOES
+
+Select uniform-sized new potatoes, wash and scrub them with a brush,
+pare and parboil ten to fifteen minutes (according to the size) in
+boiling salted water. Drain and place them around rack in dripping pan
+in which meat is roasting and cook until tender. Baste occasionally with
+fat in pan when basting roast.
+
+
+GREEN PEAS AND NEW CARROTS IN CREAM SAUCE
+
+Cook one and one-half cups of peas in just enough water to prevent them
+from burning. Add salt fifteen minutes before removing them from range.
+
+Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes
+(there should be one and one-half cups); cook in boiling salted water
+until tender. Drain and mix with peas. Reheat them in one and one-half
+cups of Cream Sauce (for recipe see Page 151).
+
+
+GARDEN CRESS WITH ORANGES
+
+Arrange individual nests of Garden Cress on six chilled salad plates.
+Cut eight oranges in halves, remove the pulp, discarding veins and
+sections. Leave the pulp in the original shape as taken from the
+sections; divide the pulp evenly between the six nests. Serve with
+French Dressing and sprinkle each portion with paprika and a few grains
+cayenne. Omit the garlic when using fruit.
+
+FRENCH DRESSING
+
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/4 teaspoon paprika.
+          6 tablespoons olive oil.
+          2 tablespoons vinegar.
+          Garlic.
+
+PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt,
+pepper, paprika and oil; beat until ingredients are thoroughly blended,
+adding vinegar slowly meanwhile. A piece of ice put into bowl while
+stirring will aid in chilling the mixture.
+
+
+CURRANT PIE
+
+          2-1/2 cups cleaned currants.
+          2 cups sugar.
+          1/8 teaspoon salt.
+          2 eggs slightly beaten.
+          2 tablespoons flour.
+
+PROCESS: Mix the ingredients in the order given. Turn in a lined pie
+pan, heaping currants in center; cover with top crust, press and flute
+the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered
+sugar.
+
+
+CHERRY PUNCH
+
+Boil two cups sugar and one cup water until a rich syrup is formed. Add
+one cup of lemon juice and two cups of Cherry juice, left over when
+canning cherries. (This left-over juice may be brought to the boiling
+point, skimmed and turned into sterilized fruit jars, sealed and stored
+as canned fruit and may be used for punch or pudding sauce.) Add two
+cups cold water. Fill a claret pitcher with cracked ice; add mixture.
+When serving, place a thin slice of orange, three or four strawberries
+and three pitted California cherries in each glass, fill three-fourths
+full with mixture. Serve very cold.
+
+
+[Sidenote: _June_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CHICKEN CONSOMME WITH POACHED EGG YOLKS
+
+          FRIED PERCH--SAUCE TARTARE
+
+          SHREDDED POTATOES      ASPARAGUS ON TOAST
+
+          LETTUCE WITH CREAM DRESSING
+
+          CHERRY ROLY-POLY      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME WITH POACHED EGG YOLKS
+
+Heat six cups of Chicken Consomme to the boiling point. Poach the yolks
+of six eggs in hot water until firm; remove from water with a skimmer.
+Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle
+slightly with finely chopped chives or parsley.
+
+
+FRIED PERCH
+
+Select fresh perch of medium size. Clean, bone and wipe dry as possible.
+Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish
+are well coated with crumbs). Lay three at a time in a croquette basket
+and fry a golden brown in deep hot Cottolene. Cottolene should not be so
+hot as to brown fish at once, as fish will not be cooked through. (Time
+required for frying small fish is from four to six minutes.) Drain on
+brown paper and serve with Sauce Tartare. Garnish with parsley, lemon
+slices and radishes cut to imitate roses.
+
+SAUCE TARTARE
+
+To one cup of Mayonnaise Dressing add one finely chopped shallot, one
+tablespoon each finely chopped capers, sweet gherkins, olives, and
+one-half tablespoon each finely chopped parsley and fresh tarragon. Mix
+well and keep cool until ready to serve.
+
+
+SHREDDED POTATOES
+
+Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in
+tiny straws. Wash carefully in cold water until water ceases to be
+cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a
+golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with
+salt and serve around fried perch.
+
+
+ASPARAGUS TIPS IN CROUSTADES
+
+Prepare the asparagus in the usual way, cut off the tops one inch in
+length. Cook in as little boiling salted water as possible. Drain and
+dress with a Bechamel Sauce. Serve in Bread Croustades (small round,
+square, or diamond-shaped molds cut through thick slices of bread).
+
+BECHAMEL SAUCE
+
+          4 tablespoons butter.
+          4 tablespoons flour.
+          1-1/2 cups highly seasoned chicken stock.
+          1/2 cup hot thin cream.
+          Yolk 2 eggs.
+          Salt, pepper, few grains nutmeg.
+
+PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste;
+add stock slowly, stirring constantly; add cream and continue stirring.
+Bring to boiling point, remove from range and add egg yolk slightly
+beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot
+water. Do not allow sauce to boil after adding yolk of egg.
+
+
+LETTUCE WITH CREAM DRESSING
+
+Pick over, wash thoroughly young tender lettuce; cut off the roots and
+drain. Beat one-half cup heavy cream until solid. Add two tablespoons
+vinegar diluted with one tablespoon cold water. Add one tablespoon
+finely chopped chives, one-half teaspoon salt and one-eighth teaspoon
+pepper. Pour over lettuce, mix well and serve cold.
+
+
+CHERRY ROLY-POLY
+
+Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page
+180.) Roll to one-half inch thickness. Drain pitted cherries from the
+juice; strew them over dough, sprinkle with sugar and dredge lightly
+with flour. Roll like a jelly roll, moisten and press the overlapping
+edge and close the ends as securely as possible. Bake in a hot oven,
+twenty-five minutes, basting three times with some of the cherry juice
+sweetened to taste, or tie loosely in a floured cloth and cook in
+boiling water two hours, or steam in a steamer one hour. Serve on a hot
+platter with Cherry Sauce.
+
+CHERRY SAUCE
+
+          2 cups pitted cherries.
+          1 cup claret.
+          2/3 cup sugar.
+          1/2 glass red currant jelly.
+          Juice 1 lemon.
+          1/2 dozen Cassia buds.
+
+PROCESS: Mix the ingredients in the order given, cook slowly until
+reduced to a syrup. Strain through a sieve and serve hot with Cherry
+Roly-Poly or Dumplings.
+
+[Illustration]
+
+[Sidenote: _June_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ASPARAGUS SOUP--CROUTONS
+
+          RADISHES      GREEN ONIONS
+
+          ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE
+
+          NEW POTATOES WITH PEAS
+
+          SWISS CHARD WITH BACON AND "HARD BOILED" EGGS
+
+          CHERRY DUFF      CHERRY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CREAM OF ASPARAGUS SOUP
+
+(For recipe see Page 66.)
+
+
+CROUTONS
+
+Cut stale bread in one-third inch slices; remove crusts and cut in
+one-third inch strips, cut strips in one-third inch cubes. Fry them a
+golden brown in deep hot Cottolene. Drain on brown paper and sprinkle
+lightly with salt.
+
+
+ROAST SHOULDER OF LAMB
+
+Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in
+shape. Sprinkle with salt, pepper and dredge with flour. Place on rack
+in dripping pan, put in hot oven and baste with dripping melted in one
+cup hot water, as soon as flour begins to brown; continue basting every
+fifteen minutes until meat is done, which will require about two hours;
+add one cup of stock to pan while meat is cooking. When richly browned
+cover closely and finish cooking.
+
+To carve a boned leg of lamb, cut in thin slices across the grain,
+beginning at top of shoulder. When trussed in shape meat looks like a
+goose without wings or legs.
+
+STUFFING FOR LAMB
+
+(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry
+seasoning.)
+
+MINT SAUCE
+
+          1 bunch of mint finely chopped.
+          1/3 cup vinegar.
+          2 tablespoons cold water.
+          2 tablespoons powdered sugar.
+
+PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar
+is dissolved, pour over mint (there should be four tablespoons of mint),
+place on back of range and infuse for one-half hour.
+
+
+NEW POTATOES WITH NEW PEAS
+
+Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page
+78), omitting the Chives. Cook one cup of new peas until tender, in as
+little boiling salted water as possible. Drain; add to potatoes. Reheat
+potatoes and peas in Cream Sauce.
+
+
+SWISS CHARD WITH BACON
+
+Wash and pick over Swiss Chard. Cook in boiling salted water, using just
+enough water to prevent Chard from burning. Drain and chop fine. Arrange
+in a mound on a chop platter, surround (crown fashion) with
+"hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a
+slice off the large end of each egg so that they will stay in place. Cut
+five slices of bacon in narrow strips crosswise. Try out one-third cup.
+Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour
+while hot over the Swiss Chard, scattering the scraps of bacon over top
+of mound.
+
+
+CHERRY DUFF
+
+          4 cups pitted cherries.
+          2 cups sugar.
+          1 teaspoon lemon juice.
+          1-1/2 tablespoons Cottolene.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          3/4 cup milk or thin cream.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in
+lightly with the tips of fingers; add milk and mix to soft dough. Put
+sugar, cherries, drained from juice, and lemon juice in bottom of
+well-greased baking dish. Cover with dough, place in steamer, set over
+kettle of boiling water, lay a crash towel over steamer, replace cover,
+and steam pudding forty-five minutes. Serve with cherry juice, thickened
+with arrow root and sweetened.
+
+
+
+
+_July_
+
+
+          _I'm quite ashamed--'tis mighty rude
+           To eat so much--but all's so good!_
+                                        --_Pope._
+
+[Illustration]
+
+[Sidenote: _July_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          COLD CONSOMME
+
+          VEAL LOAF (HOT)--TOMATO SAUCE
+
+          (OR)
+
+          COLD--WITH STRING BEAN SALAD
+
+          SARATOGA CHIPS      BEETS IN DRAWN BUTTER
+
+          FIGS IN SHERRY JELLY WITH WHIPPED CREAM
+
+          NUT AND RAISIN CAKE WITH CARAMEL FROSTING
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+CHICKEN CONSOMME (COLD)
+
+Place a four-pound fowl in stock pot and a small knuckle of veal; add
+four quarts of cold water and heat slowly to boiling point. Skim, reduce
+heat and let simmer five hours. Do not allow liquid to boil as it will
+destroy its gelatinous properties, and the stock will be turbid. The
+last hour of cooking add one-third cup each celery, carrot and turnip
+cut in small dice, one-third cup sliced onion, one teaspoon peppercorns,
+one tablespoon salt, three sprays thyme, one spray marjoram, two sprays
+parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through
+double cheese cloth, cool quickly, and remove all fat; clear. Fill
+Bouillon cups three-fourths full and chill. This should be a clear,
+savory jelly.
+
+TO CLEAR SOUP STOCK
+
+After straining the stock through double cheese cloth, remove all fat
+and put the stock into a four-quart stew-pan. Place on range and allow
+the white and shell of one egg for each quart of stock. Beat the eggs
+slightly and crush shells in small bits, add slowly to stock, stirring
+constantly but slowly until the boiling point is reached; let boil two
+minutes. Reduce the heat so that stock barely simmers twenty minutes,
+skim and strain through double cheese cloth placed over fine soup
+strainer. If stock to be cleared is not sufficiently seasoned, add more
+seasoning before clearing.
+
+
+VEAL LOAF
+
+Wipe three pounds of lean veal, discarding all skin and tissue. Pass
+meat through the meat-chopper twice, with one-half pound of salt pork;
+add six crackers rolled, one-fourth cup cream, juice of one small lemon
+(about two tablespoons), one tablespoon salt, one-half tablespoon black
+pepper, onion juice to taste. Mix thoroughly and pack solidly in a
+granite, brick-shaped bread pan, spread top evenly and brush with
+slightly beaten white of egg. Bake in a moderate oven three hours,
+basting often with one-fourth cup of pork fat or dripping diluted with
+one-fourth cup boiling water. Prick surface with a fork that fat may
+penetrate meat. Chill, remove to serving platter, surround by any good
+vegetable salad. If served hot, surround with Tomato, Creole or
+Espagnole Sauce. This may be prepared Saturday.
+
+
+STRING BEAN SALAD
+
+Marinate cold, cooked, stringless beans with French Dressing. There
+should be enough beans to make a generous border around a cold veal
+loaf. Sprinkle beans thickly with small onions thinly sliced and the
+rings separated. Garnish edge of dish with sprays of parsley and
+Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled
+over beans and is quite an addition.
+
+
+SARATOGA CHIPS
+
+Wash and pare the desired number of uniform-sized potatoes. Slice thinly
+(using slaw cutter) into a bowl of cold water. Let stand several hours,
+changing the water often or until it is quite clear. Drain and drop them
+into a kettle of boiling water; allow them to boil just one minute.
+Drain quickly and cover with cold water. Drain from cold water and dry
+between towels. Fry a few at a time in deep hot Cottolene, keeping them
+moving with the skimmer. Drain on soft brown paper and sprinkle with
+salt.
+
+
+BEETS IN DRAWN BUTTER
+
+Wash the small new beets and cook in boiling salted water until tender.
+Drain and cover with cold water. Rub off the skins and slice them or cut
+them in cubes. Reheat them in
+
+DRAWN BUTTER (SOUR SAUCE)
+
+Melt two tablespoons butter in a sauce-pan; add three tablespoons flour,
+stir to a smooth paste and add gradually, while stirring constantly, one
+cup boiling water. Boil two minutes, then add four tablespoons hot cream
+and four tablespoons vinegar (if vinegar is too acid use two tablespoons
+each of vinegar and water), season with salt and pepper.
+
+
+FIGS IN SHERRY JELLY
+
+          1 tablespoon granulated gelatine.
+          1/4 cup cold water.
+          3/4 cup boiling water.
+          1/2 cup best table Sherry wine.
+          Juice of 1 small lemon.
+          1/2 dozen washed figs.
+          Whipped Cream.
+          1/2 cup sugar.
+
+PROCESS: Soak gelatine in cold water, then dissolve it in boiling water;
+add sugar and stir occasionally until mixture begins to thicken, then
+add wine and lemon juice. Chill a pint mold in ice water (a fancy mold
+is attractive for this purpose). Separate the figs, slice them thinly
+and dip some of them in the jelly and use them for decorating the mold;
+then fill the mold with alternate layers of sliced figs and the mixture,
+allowing the jelly to "set" each time before adding the slices of figs.
+Chill thoroughly. Unmold jelly on serving dish and surround with whipped
+cream sweetened and flavored as desired. Use pastry bag and rose tube
+for this purpose.
+
+
+NUT AND RAISIN CAKE
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          3 eggs unbeaten.
+          1 cup pecan nut meats.
+          2/3 cup raisins.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+          Grated rind of half an orange.
+          1/2 teaspoon cinnamon.
+          1/4 teaspoon mace.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
+eggs, one at a time and beating each in thoroughly before adding
+another. Pass nuts and raisins through meat chopper, then mix with flour
+sifted with baking powder, salt and spices; add alternately to first
+mixture with milk, beating constantly. Turn mixture into a well-greased
+tube pan and bake thirty-five to forty minutes in a moderate oven.
+Spread with
+
+CARAMEL FROSTING WITH NUTS
+
+          1-1/4 cups soft brown sugar.
+          1/4 cup granulated sugar.
+          1/2 cup boiling water.
+          Whites 2 eggs.
+          1/2 teaspoon almond extract.
+          1/2 cup pecan nut meats broken in pieces.
+
+PROCESS: Boil sugar and water together as for Boiled Frosting (see
+recipe Page 56). Pour slowly onto beaten whites of eggs, beating
+constantly, continue beating until frosting is nearly cool. Put pan
+containing frosting in a larger vessel of boiling water, place on range
+and cook until mixture granulates around sides of pan, stir constantly
+while cooking. Remove from hot water and beat until frosting will keep
+its shape when dropped from spoon. Add nut meats and flavoring. Spread
+on cake, using wooden spoon to give surface a wave-like appearance.
+
+
+ICED COFFEE
+
+Follow directions for making Boiled Coffee, using four cups boiling
+water. Chill and serve in tall glasses filled with cracked ice; add
+cream and sugar.
+
+[Sidenote: _July_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH VEGETABLES
+
+          BAKED STUFFED BLACK BASS--EGG SAUCE
+
+          PARSLEY POTATOES      CAULIFLOWER WITH CHEESE SAUCE
+
+          THIN CORN BREAD
+
+          TOMATO AND ONION SALAD
+
+          STEAMED BLUEBERRY PUDDING--FOAMY SAUCE
+
+          ICED TEA      CAFE NOIR
+
+       *       *       *       *       *
+
+CONSOMME WITH VEGETABLES
+
+To six cups Consomme (for recipe see Page 149) add French string beans
+cut in diamonds, carrots cooked and cut in tiny fancy shapes (using
+French vegetable cutters), and French peas. Serve with toasted Cheese
+Crackers.
+
+
+BAKED BLACK BASS
+
+Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt,
+stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes
+on each side of backbone and lay in strips of fat salt pork. Have the
+gashes on one side come between gashes on the other. The fish may be
+skewered in the shape of the letter S, or placed in an upright position
+on a well-greased fish sheet, laid in the bottom of a dripping-pan.
+Brush over with melted butter and sprinkle with salt and pepper, dredge
+with flour and strew small pieces of fat pork around fish. Bake one hour
+in a hot oven, basting every ten minutes, first with melted butter or
+dripping, then with fat in dripping-pan as it is tried out. Dispose on
+hot serving platter, pour around Egg Sauce and garnish with sprays of
+parsley.
+
+STUFFING FOR FISH
+
+          1/2 cup cracker crumbs.
+          1 cup stale bread crumbs.
+          5 tablespoons butter.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot water.
+          Onion juice.
+
+PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to
+crumbs, toss lightly with a fork and add onion juice to taste.
+
+
+EGG SAUCE
+
+To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two
+hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped
+parsley. (For Drawn Butter Sauce see Page 92.)
+
+
+THIN CORN BREAD
+
+          3/4 cup yellow corn meal.
+          1-1/4 cups flour.
+          2 tablespoons sugar.
+          5 teaspoons baking powder.
+          3/4 teaspoon salt.
+          1 cup thin cream.
+          1 egg well beaten.
+          2 tablespoons Cottolene.
+
+PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and
+Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a
+hot oven, twenty-five minutes; five minutes before removing from oven,
+brush over with melted butter or milk to give it a richer color. Serve
+with baked or broiled fish.
+
+
+PARSLEY POTATOES
+
+Select smooth, uniform-sized new potatoes; wash, scrape and cover with
+cold water. Let stand one hour; drain and place in steamer, cover
+closely and steam until soft. Remove to serving dish; dot over with bits
+of butter and sprinkle at once with coarse salt and finely chopped
+parsley.
+
+
+CAULIFLOWER WITH CHEESE SAUCE
+
+Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk,
+and soak one hour (head down) in cold salt water to cover. Cook (head
+up) until soft but not broken (about thirty minutes) in boiling salted
+water. Drain and place carefully in a buttered, shallow baking dish,
+pour over one and one-half cups of Cheese Sauce, sprinkle with buttered
+crumbs and place in oven until crumbs are browned. Serve in baking
+dish.
+
+CHEESE SAUCE
+
+          3 tablespoons butter.
+          2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          Few grains cayenne.
+          1-1/2 cups hot milk.
+          1/2 cup cheese cut in small pieces.
+
+PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings,
+stir to a smooth paste; let cook one minute, stirring constantly. Pour
+on gradually hot milk and beat until smooth and glossy. Add cheese and
+when melted pour over cauliflower.
+
+
+TOMATO AND ONION SALAD
+
+Arrange a nest of heart lettuce leaves in salad bowl; place in center
+three peeled and chilled tomatoes, cut in quarters; thinly slice a mild
+onion, separate the rings and strew them over tomatoes, sprinkle all
+with green and red peppers finely chopped. Serve with French Dressing.
+
+
+STEAMED BLUEBERRY PUDDING
+
+          2-1/8 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          2 tablespoons Cottolene.
+          1 cup milk.
+          1 cup blueberries.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, stirring constantly; turn on a
+floured board, knead slightly, then roll out to one-half inch thickness;
+place berries in center mixed with one-half teaspoon salt and two
+tablespoons sugar; fold dough over, pinch the edges together to form a
+large ball; lift carefully into a well-greased, two-quart pail, cover
+closely and steam one and one-half hours. Serve with
+
+FOAMY SAUCE
+
+          2 egg whites.
+          1 cup sugar.
+          3/4 cup thin hot cream.
+          1 tablespoon Sherry Wine.
+          Nutmeg.
+
+PROCESS: Beat the whites of eggs until stiff, add sugar gradually,
+beating constantly. Add hot cream slowly, continue beating. Add Sherry
+wine and a sprinkle of nutmeg. Milk may be used in place of cream, if
+the latter is not available.
+
+[Sidenote: _July_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO BOUILLON--CHEESED BUTTER THINS
+
+          RADISHES      PICKLES
+
+          COLD BOILED TONGUE      CHILI SAUCE
+
+          POTATO SALAD--BROILED TOMATOES
+
+          BLUEBERRY PIE--CHEESE BALLS
+
+          ICED CAFE AU LAIT
+
+          ICED COCOA
+
+       *       *       *       *       *
+
+TOMATO BOUILLON
+
+Prepare a tomato sauce; there should be two cups. Strain this while hot
+through one thickness of cheese cloth into six cups of hot Bouillon.
+Reheat and serve in Bouillon cups with
+
+
+CHEESED BUTTER THINS
+
+Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and
+a few grains cayenne. Place in the oven until crackers are crisp and
+cheese is melted.
+
+
+BOILED TONGUE
+
+Wash and clean the tongue, cover with boiling water, to which add
+one-third cup each carrots, turnips and onion cut in dice; two sprays
+each parsley and thyme, one-half teaspoon peppercorns and one-half dozen
+cloves. Simmer until tongue is tender. Let cool in liquor in which it
+was cooked, remove the skin and brush with melted butter. Cover with
+fine, buttered bread crumbs, after arranging in dripping pan. Bake
+twenty minutes, basting often with hot stock or port wine. Chill and
+slice thinly; garnish with triangles of buttered toast sprinkled with
+finely chopped parsley.
+
+
+CHILI SAUCE
+
+          2 dozen ripe tomatoes.
+          1 dozen onions finely chopped.
+          1 dozen peppers finely chopped.
+          1 cup brown sugar.
+          4 cups cider vinegar.
+          4 tablespoons salt.
+
+PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients
+in the order given. Place on range, bring to boiling point and cook
+slowly until thick. Add more salt and sugar if necessary. Turn into
+sterilized fruit jars, seal and store. Serve with meats, fish, etc.
+
+
+POTATO SALAD
+
+Cut balls from raw potatoes, using a French vegetable cutter. There
+should be three cups. Cook potato balls with three slices of onion in
+boiling salted water until tender. Drain, chill and marinate with French
+Dressing, then cover with Boiled Dressing. Arrange in a mound on serving
+platter, surrounded with a border of nasturtium blossoms and leaves.
+Sprinkle top with finely chopped chives.
+
+BOILED SALAD DRESSING
+
+          1/4 cup butter.
+          1-1/4 teaspoons salt.
+          1 teaspoon mustard.
+          1/4 teaspoon paprika.
+          1 tablespoon sugar.
+          Yolks 4 eggs.
+          2 tablespoons flour.
+          1/4 cup vinegar diluted with 2 tablespoons water.
+          1 cup cream.
+
+PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add
+egg yolks slightly beaten and vinegar and water. Cook over hot water
+until mixture thickens. Cool. Whip cream and fold into mixture. Beat
+well, chill and serve with potato salad.
+
+
+BROILED TOMATOES
+
+Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with
+a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread
+crumbs mixed with a tablespoon of sugar. Place in a well-buttered
+broiler and broil five minutes. Remove carefully to a well-buttered
+shallow ramekin, dot over with bits of butter, finish cooking in the
+oven, and serve.
+
+
+BLUEBERRY PIE
+
+Line a deep, perforated pie tin with Plain Paste; brush over with white
+of egg slightly beaten. Fill with three cups blueberries mixed with one
+cup sugar, two tablespoons flour, one tablespoon butter cut in bits,
+one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover
+with crust, flute the rim and bake thirty-five minutes in a hot oven at
+first to set the crust, then reduce the heat and finish baking.
+
+
+CHEESE BALLS
+
+Rub to a paste one roll Neufchatel cheese; to this add one-half cup
+chopped pecan meats and one-half teaspoon finely chopped, mild red
+pepper; season with salt and roll with the "butter paddles" in small
+balls the size of Queen olives. Serve with berry or cherry pies.
+
+
+ICED CAFE AU LAIT
+
+          1 cup medium ground coffee.
+          White 1 egg.
+          3 cups boiling water.
+          3 cups scalded milk.
+          1 cup cold water.
+
+PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute
+with one-half cup cold water, mix with coffee, turn into coffee pot and
+add boiling water, stir until well mixed. Place on range and let boil
+five minutes. Stir down and pour some into a cup to clear the spout of
+grounds. Return to pot and add remaining half cup of cold water. Place
+on back of range for ten minutes, where it will keep hot but not boil.
+After removing coffee to back of range, put milk into double boiler and,
+when scalded, pour the two together in another scalded coffee pot. Chill
+and serve.
+
+[Sidenote: _July_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WATERMELON WITH SHERRY SAUCE
+
+          CONSOMME PRINTANIERE--IMPERIAL RINGS
+
+          STUFFED HEARTS WITH VEGETABLES
+
+          POTATO PUFF
+
+          CABBAGE SALAD
+
+          RASPBERRY WHIP--WHITE NUT CAKE
+
+          ICED COFFEE
+
+       *       *       *       *       *
+
+WATERMELON WITH SHERRY SAUCE
+
+Scoop balls out of the center of watermelon using French potato cutter.
+Pour over Sherry Sauce and place them carefully in a freezer, packed in
+salt and ice, let stand until thoroughly chilled (about one and a half
+hours). Serve with Sherry Sauce in tall champagne glasses.
+
+SHERRY SAUCE
+
+Cook one cup sugar with one-fourth cup of water three minutes. Cool
+slightly and add one-half cup Sherry, three tablespoons Sloe gin and a
+sprinkle of salt. Chill and pour over watermelon balls.
+
+
+CONSOMME PRINTANIERE
+
+To one quart of Chicken Consomme add one tablespoon each of cooked
+carrot and turnip, cut in small fancy shapes (using French vegetable
+cutter for this purpose), small peas, French beans and asparagus tips.
+Heat these vegetables in a small quantity of hot consomme; drain, place
+them in hot soup tureen and pour over boiling consomme.
+
+
+IMPERIAL RINGS
+
+Cut stale bread in one-third inch slices. Stamp out circles three inches
+in diameter; with a smaller cutter (size of top of pepper shaker) cut
+out center, leaving rings about one-third inch wide. Brush with melted
+butter, sprinkle lightly with salt and paprika, and brown delicately in
+the oven. Serve in a circle overlapping each other on a plate covered
+with a doily.
+
+
+STUFFED HEARTS WITH VEGETABLES
+
+Clean and wash three calves' hearts; stuff and skewer into shape. Draw
+small strips of salt pork (lardoons) through edges of hearts. Sprinkle
+with salt and pepper, dredge with flour and brown well in hot Cottolene,
+with two slices onion, four slices carrot, one blade celery cut fine,
+two sprays parsley, two small bits bay leaf, three cloves and one-half
+teaspoon peppercorns. When hearts are richly browned, remove to Dutch
+oven, casserole or deep baking dish. Add two cups Brown Stock, cover
+closely and cook slowly in the oven until tender (about two hours),
+basting six times while cooking.
+
+Cut three slices of stale bread one-third inch thick, shape with large
+round cutter; with a small cutter remove centers to form rings: brush
+with melted butter and brown delicately in the oven. Arrange them on hot
+serving platter, set a heart in each ring and surround with new carrots
+and turnips cut Julienne style and cooked in boiling salted water until
+tender. There should be one and one-half cups each. Drain and dress with
+Maitre d'Hotel Butter.
+
+STUFFING FOR HEARTS
+
+          1/2 cup cracker crumbs.
+          1/2 cup stale bread crumbs.
+          2 inch cube fat salt pork finely chopped.
+          2 blades celery finely chopped.
+          1/2 teaspoon finely chopped parsley.
+          1 tablespoon onion finely chopped.
+          Salt, pepper.
+
+PROCESS: Mix ingredients in the order given and season well with salt
+and pepper.
+
+
+POTATO PUFF
+
+Prepare two and one-half cups hot mashed potatoes. Add two and one-half
+tablespoons butter, one-half teaspoon baking powder, season with salt
+and pepper and moisten with one-half cup hot cream or milk, beat
+thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly
+in a buttered baking dish and bake until well puffed and browned.
+
+
+NEW CABBAGE SALAD
+
+Mix two cups of new cabbage, finely shredded, with one-half cup of
+celery cut in small pieces and one mild onion finely chopped. Add
+one-half tablespoon Worcestershire Sauce to one cup of boiled salad
+dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or
+in nests of crisp lettuce leaves.
+
+
+RASPBERRY WHIP
+
+          1-1/2 cups red raspberries.
+          1 cup powdered sugar.
+          White 1 egg.
+
+PROCESS: Mix sugar with berries and turn into bowl in which white of egg
+is slightly beaten, then mash berries and sugar and mix thoroughly with
+egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly
+on a chilled serving dish and surround with macaroons. Serve with
+
+
+GOLDEN SAUCE
+
+          1 egg.
+          1 cup powdered sugar.
+          3 tablespoons Sherry wine.
+
+PROCESS: Beat yolks until thick and light, add one half the sugar
+gradually, beating constantly: beat whites until stiff, gradually adding
+the remaining half cup sugar. Combine mixtures, add wine and beat
+thoroughly.
+
+
+WHITE NUT CAKE
+
+          1/3 cup Cottolene.
+          1-1/2 cups fine sugar.
+          3/4 cup cold water.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon Almond extract.
+          1 cup English walnut meats broken in pieces.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour, baking powder and salt, add alternately to first mixture
+with water, add nut meats and extract; cut and fold in whites of eggs.
+Bake in a sheet thirty-five minutes in a moderate oven. Spread with
+
+MAPLE FROSTING
+
+          1 cup maple sugar.
+          1/2 cup boiling water.
+          White 1 egg.
+          1/8 teaspoon cream of tartar.
+
+PROCESS: Boil sugar, water and cream of tartar together until it spins a
+thread from tip of spoon. Pour slowly in a fine stream on the beaten
+white and continue beating until of the consistency to spread over cake.
+(To get the exact proportion of sugar, weigh one level cup of granulated
+sugar to ascertain by weight how much Maple sugar is required for this
+amount of water and white of one egg. It will weigh about one-half
+pound.)
+
+[Illustration]
+
+[Sidenote: _July_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF LETTUCE SOUP
+
+          PRESSED CHICKEN      TOMATO SALAD
+
+          LATTICE POTATOES--GREEN CORN PUDDING
+
+          PEACH ICE CREAM--RICH CHOCOLATE CAKE
+
+          SPICED ICED TEA
+
+       *       *       *       *       *
+
+CREAM OF LETTUCE SOUP
+
+          2 cups White Stock.
+          2 heads lettuce.
+          2 tablespoons rice.
+          2 tablespoons butter.
+          1 teaspoon finely chopped onion.
+          1/2 cup hot cream.
+          1 egg yolk.
+          Salt and pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the onion in butter five minutes (without browning), add
+rice, lettuce finely chopped, and stock, cover and cook until rice is
+soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not
+allow soup to boil after adding egg yolk. Discard outer leaves of
+lettuce, using only the hearts for soup.
+
+
+PRESSED CHICKEN
+
+Disjoint a four- or five-pound fowl, cover with boiling water and let
+simmer until tender, with one carrot sliced, one onion sliced, a blade
+or two of celery broken in inch pieces, two sprays parsley and one-half
+teaspoon peppercorns. Add one tablespoon salt the last hour of cooking.
+Drain chicken from liquor, remove the skin and bones; strain liquor,
+return to range and let simmer until reduced to one cup, strain and
+reserve. When the meat is nearly cold, cut it in small cubes or chop
+fine; remove all fat from liquor, reheat and add chicken, stirring it
+slowly, season with salt and pepper if necessary. Decorate a granite,
+brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy
+shapes, over these pack the chicken mixture very carefully so as not to
+disturb the decorations. Cover with a buttered paper, place a weight
+over paper and let stand over night in a cold place. Serve with Tomato
+Salad.
+
+
+TOMATO SALAD
+
+Wash garden cress and shake dry, arrange a bed on large oval platter,
+discarding all coarse leaves and stems. Peel and chill five
+uniform-sized tomatoes, cut a slice from the stem ends and scoop out the
+pulp, invert tomato cups on a plate and set aside in a cool place. Chop
+fine the solid pulp of the tomato with one chilled and pared cucumber,
+add two tablespoons finely chopped chives, stir in one cup of Cream
+Dressing and refill tomato cups with mixture heaping them in pyramids.
+Dispose these tomato cups at intervals in cress border and place mold of
+pressed chicken in center.
+
+CREAM SALAD DRESSING
+
+          1-1/2 teaspoon salt.
+          1/2 tablespoon mustard.
+          1 tablespoon sugar.
+          1 egg slightly beaten.
+          2-1/2 tablespoons melted butter.
+          3/4 cup cream.
+          4 tablespoons vinegar.
+
+PROCESS: Mix ingredients in the order given, adding vinegar very slowly,
+beating constantly. Cook in double boiler until mixture thickens;
+continue beating, strain at once and chill.
+
+
+LATTICE POTATOES
+
+Wash and pare potatoes of a uniform size. Slice on a corrugated
+vegetable slicer, which is made for this purpose. Wash slices in cold
+water, changing the water several times; then let stand several hours in
+cold water. Drain and dry with crash towels. Fry a few at a time in deep
+hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace
+paper doily in a fancy basket.
+
+
+GREEN CORN PUDDING
+
+To two cups of cooked green corn, cut from the cob (or one can of corn)
+chopped fine, add two eggs slightly beaten, one teaspoon salt,
+one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted
+butter, and two cups scalded milk. Mix well and turn into a buttered
+pudding dish; bake until firm in moderate oven.
+
+
+PEACH ICE CREAM NO. 1
+
+          1-1/2 cups peach pulp.
+          1-1/2 cups granulated sugar.
+          Juice one lemon.
+          1 quart thin cream.
+
+PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a
+puree strainer; add sugar and lemon juice, turn into the can of freezer
+packed in ice and salt (using three measures of crushed ice to one of
+rock salt); add cream and freeze in the usual way.
+
+
+RICH CHOCOLATE CAKE
+
+          1/2 cup Cottolene.
+          1-1/2 cups sugar.
+          4 eggs.
+          4 squares chocolate.
+          1 teaspoon cinnamon.
+          1/3 cup hot water.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 teaspoon vanilla.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add hot water specified in recipe and beat
+immediately into creamed butter and sugar; add yolks of eggs beaten
+until thick and light. Mix and sift flour, cinnamon, baking powder and
+salt; add to first mixture alternately with milk, add vanilla. Cut and
+fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty
+to forty-five minutes. Cover with Boiled Frosting (for recipe see Page
+56).
+
+
+SPICED ICED TEA
+
+          4 teaspoons tea.
+          2 cups boiling water.
+          9 cloves.
+
+PROCESS: Follow recipe for making tea. Strain into pitcher over cloves,
+chill, then pour into glasses filled with cracked ice. Sweeten to taste.
+The flavor of tea is preserved and is much finer by chilling the
+infusion quickly, before pouring over ice. Allow three cloves for each
+glass. The large Penang cloves are the best.
+
+
+
+
+_August_
+
+
+          _Hunger is the best seasoning for meat,
+           And thirst for drink._
+                                       --_Cicero._
+
+[Illustration]
+
+[Sidenote: _August_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          NOVA SCOTIA CANAPES
+
+          PAN BROILED FILLETS OF BEEF--SULTANA SAUCE
+
+          CARLSBAD POTATOES      PEAS AND ONIONS FRENCH STYLE
+
+          LETTUCE, PEPPERGRASS AND ONION SALAD
+
+          PEACH ICE CREAM--COCOANUT CAKE
+
+          COFFEE
+
+       *       *       *       *       *
+
+NOVA SCOTIA CANAPES
+
+Cut white bread in one-third inch slices; stamp out with heart-shaped
+cutter; spread both sides thinly with butter, brown them delicately in
+the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or
+Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty
+border of finely chopped white of egg around each and tip it off with a
+sprinkle of the yolk pressed through a sieve. Do not cover the salmon
+entirely with the egg. Arrange canapes on small plates covered with a
+lace paper doily; garnish each with a spray of parsley and serve as
+first course.
+
+
+PAN BROILED FILLETS OF BEEF
+
+Have fillets of beef cut one and one-half inches thick; shape in
+circular forms. Broil ten minutes in a hissing, well-buttered frying
+pan, turning every ten seconds for the first two minutes, that the
+surface may be seared thoroughly, thus preventing the loss of juices.
+Turn occasionally afterward. When half done season with salt, pepper,
+reduce heat and finish cooking. Arrange on hot serving platter and
+spread generously with soft butter. Pour over Sultana Sauce. (For recipe
+see Page 61.)
+
+
+CARLSBAD POTATOES
+
+Wash and pare one dozen small, uniform-sized potatoes; soak one hour in
+cold water to cover. Drain, put in stew-pan and cover with one quart of
+boiling water. Add two tablespoons butter and two teaspoons salt. Cook
+until soft (but not broken), then drain. Return to stew-pan. Add
+one-third cup butter, one and one-half tablespoons lemon juice, and
+one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan
+occasionally. Place in hot serving dish and sprinkle with one tablespoon
+chopped parsley.
+
+
+PEAS AND ONIONS--FRENCH STYLE
+
+Cut one slice bacon in shreds crosswise, using the shears for this
+purpose. Cook bacon with one-fourth cup butter about ten minutes,
+without scorching bacon. Remove scraps of bacon, add two cups fresh
+peas, one dozen small onions and a sprig of mint. Cook until peas and
+onions are soft, adding one-fourth cup boiling water to prevent
+scorching. Beat one egg yolk slightly, add one-third cup cream and one
+head of lettuce cut in quarters (use lettuce hearts), season with salt
+and pepper. Let boil up once and serve.
+
+
+LETTUCE, PEPPERGRASS AND ONION SALAD
+
+Separate the heart leaves of two solid heads of lettuce. Wash, drain and
+chill; arrange them in a nest in salad bowl. Sprinkle between and over
+leaves four tablespoons finely chopped peppergrass and small, thinly
+sliced onions, separating the rings. Marinate with French Dressing;
+chill and serve.
+
+
+PEACH ICE CREAM No. 2
+
+          4 cups milk.
+          3 cups heavy cream.
+          1 cup sugar.
+          1 tablespoon lemon extract.
+          1/4 teaspoon salt.
+          2 cups fresh peach pulp.
+
+PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
+Then mix ingredients in the order given. Add peach pulp and freeze. Let
+stand two hours before serving.
+
+
+COCOANUT CAKE
+
+(For recipe see Page 56.)
+
+[Sidenote: _August_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME (COLD)
+
+          BROILED CHICKEN--SAUCE VIENNAISE
+
+          POTATO ROSES      CORN FRITTERS
+
+          CAULIFLOWER A LA BECHAMEL
+
+          DRESSED HEAD LETTUCE
+
+          SALAD ROLLS
+
+          BLACKBERRY ROLY-POLY      CREAMY SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+COLD CONSOMME
+
+(For recipe see Page 90.)
+
+
+BROILED CHICKEN
+
+Singe, wipe and with a sharp pointed knife (a boning knife) split the
+broiler down the back the entire length, beginning at back of neck. Lay
+open and remove entrails, etc., remove ribs and breast-bone, then cut
+the tendons at joints. Rub bird over with soft butter, sprinkle with
+salt and place on a well-greased broiler or in a well-greased wire
+broiler. Cook twenty-five minutes under a gas flame or over glowing
+coals, turning often. Baste bird over several times with melted butter
+if it appears dry. When evenly browned, remove to well-greased dripping
+pan, spread again with soft butter, cover closely, and bake until tender
+at the joints. Serve with
+
+SAUCE VIENNAISE
+
+Reduce one small can of tomatoes by slow cooking to a thick pulp; when
+strained there should be two tablespoons. To three-fourths cup
+Mayonnaise Dressing add three-fourths tablespoon finely chopped capers,
+one teaspoon finely chopped parsley, two teaspoons each finely chopped
+gherkins and olives, one teaspoon finely chopped onion or chives. Add
+tomato pulp, mix well and keep in a cool place until ready to serve.
+
+
+MASHED POTATOES (FOR ROSES)
+
+To three cups of hot riced potatoes add three tablespoons butter, one
+teaspoon salt, the beaten yolks of three eggs and enough hot milk to
+allow the mixture to pass readily through the pastry-bag with rose tube
+attached. Shape as roses on a buttered tin sheet, brush over lightly
+with egg slightly beaten and diluted with one tablespoon milk, and brown
+delicately in oven.
+
+TO SHAPE ROSES
+
+Fill pastry bag with potato mixture. Hold the bag upright with tube
+pointing downward. Guide tube with left hand and press out potato with
+the right, making a circular motion. When roses are the desired size
+press the tube gently into mixture and withdraw it quickly to stop the
+flow and give the pyramid a pointed finish. Sweet potatoes may be
+prepared in the same manner.
+
+
+CORN FRITTERS
+
+(For recipe see Page 63.)
+
+
+CAULIFLOWER A LA BECHAMEL
+
+Select a firm, white cauliflower, remove leaves and cut off the stalk.
+Soak (head down) in cold salt water to cover. Drain and cook (head up)
+in boiling salted water to cover until tender but not broken apart.
+Drain well and dispose on shallow serving dish. Pour over one and
+one-half cups Bechamel Sauce (see Page 85). Sprinkle with finely chopped
+parsley.
+
+
+DRESSED HEAD LETTUCE
+
+Select a large, firm head of lettuce. Remove all wilted leaves. Separate
+the heart leaves sufficiently to wash them thoroughly. Drain, arrange
+leaves on shallow serving plate, keeping them in their original shape if
+possible. Sprinkle over all finely shredded red and green prepared
+peppers. (To prepare peppers, plunge them into boiling water, then
+quickly rub off the glazed outer skin, drop peppers into cold water
+until crisp. Cut a slice from the stem ends, remove seeds and veins,
+then cut in thread like rings.) Serve with French Dressing, to which add
+one tablespoon Roquefort cheese. Blend well before pouring over Salad.
+
+
+BLACKBERRY ROLY-POLY
+
+          2 cups blackberries.
+          1/4 cup water.
+          1 cup sugar.
+          1/4 teaspoon salt.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          4 tablespoons Cottolene.
+          Yolk 1 egg.
+          White 1 egg slightly beaten.
+          Granulated sugar.
+          Ground cloves.
+
+PROCESS: Cook blackberries in water and salt until berries are soft. Rub
+through a sieve and add sugar to pulp; return to range and cook until
+mixture thickens, stirring occasionally. Sift flour with baking powder
+and salt, work in Cottolene with tips of fingers, and mix to a soft
+dough with yolk of egg mixed with one-half cup of milk. Turn onto a
+floured board, knead slightly and roll out in a rectangular sheet
+one-fourth inch thick. Divide this into four pieces, longer than wide.
+Spread each with the blackberry sauce and roll up like jelly roll; wet
+the edges, press lightly to prevent unrolling. Lay on buttered sheet and
+brush tops with white of egg, sprinkle with sugar and a few grains
+cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining
+sauce kept hot over hot water or with
+
+CREAMY SAUCE
+
+          1/4 cup butter.
+          2/3 cup powdered sugar.
+          2 tablespoons milk.
+          2 tablespoons Sherry wine.
+          Few grains nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly, add
+milk and wine very slowly, continue beating. Add a sprinkle of nutmeg.
+To avoid having sauce curdle, milk and wine must be added drop by drop.
+
+[Sidenote: _August_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CANTALOUPE A LA MODE
+
+          CONSOMME AU RIZ--CHEESE BALLS
+
+          SPICED BEEF--WHIPPED CREAM HORSERADISH SAUCE
+
+          POTATOES ITALIAN STYLE--SUCCOTASH
+
+          PEAR SALAD
+
+          PEACH COTTAGE PUDDING WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+CANTALOUPE A LA MODE
+
+Wash small ripe cantaloupe (Rockyfords) with a brush, and chill
+thoroughly. Cut in halves lengthwise and fill with Pineapple or
+Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to
+each guest.
+
+
+RASPBERRY ICE
+
+          4 cups water.
+          1-3/4 cups sugar.
+          2 cups raspberry pulp.
+          1/4 cup orange juice.
+          2 tablespoons lemon juice.
+
+PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash
+berries and rub through a fine sieve, add orange and lemon juice,
+combine with syrup, strain and freeze. Shape with a cone mold and place
+in seed cavities of halves of cantaloupe.
+
+
+CONSOMME AU RIZ
+
+          8 cups consomme.
+          1/4 cup washed rice.
+          6 cups cold water.
+          1/2 tablespoon salt.
+
+PROCESS: Add salt to boiling water, then add rice slowly and let cook
+until rice is soft; drain. Pour over rice six cups cold water to
+separate kernels. Add rice to hot consomme and serve with Cheese Balls.
+
+
+CHEESE BALLS
+
+          4 tablespoons butter.
+          3/4 cup flour.
+          1/2 cup water.
+          1/4 teaspoon salt.
+          Few grains cayenne.
+          3 eggs.
+          1/4 cup grated Edam Cheese.
+          Cottolene.
+
+PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add
+flour mixed with seasonings. Cook until mixture leaves the sides of pan,
+stirring constantly. Cool slightly, add unbeaten eggs one at a time, add
+cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene.
+Drain and serve immediately.
+
+
+SPICED BEEF
+
+Wash and wipe six pounds of beef cut from the flank. Cover with boiling
+water; bring to the boiling point and skim. Reduce heat and simmer until
+meat is tender (time required about five hours), adding the last hour of
+cooking one-half cup each of carrot, onion and celery cut in dice, two
+sprays each of parsley and thyme, one of marjoram, six cloves, one-half
+teaspoon peppercorns and one tablespoon salt. Remove meat and reduce
+liquor to one and one-half cups; strain. Shred the meat, mix with the
+liquor and press in a granite, brick-shaped bread pan, packing solidly.
+When thoroughly cold, serve, cut in thin slices, with Whipped Cream
+Horseradish Sauce (for recipe see Page 120).
+
+
+POTATOES A L'ITALIENNE
+
+To two cups hot riced potatoes, add one tablespoon finely chopped
+chives, one egg yolk well beaten, whites four eggs beaten until stiff,
+one-half cup grated cheese. Season with salt, pepper and a few grains
+cayenne. Pile lightly in a well-greased baking dish and bake from
+twenty-five to thirty minutes. Turn dish around several times carefully
+that mixture may puff evenly.
+
+
+SUCCOTASH
+
+Shell lima beans, wash and cover with boiling water; heat to boiling
+point and drain; throw away water and rinse beans, drain again. Cook in
+boiling, salted water until tender. Drain and add to an equal quantity
+of hot boiled corn cut from the cob. Season with salt, pepper and
+butter. Reheat before serving.
+
+
+PEAR SALAD
+
+Wipe, pare and remove the cores from the desired number of ripe (early)
+pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or
+lettuce heart leaves. Bestrew with prepared red peppers cut in very fine
+rings. Serve with French Dressing, using lemon juice in place of
+vinegar. Canned red peppers may be used when fresh peppers are not
+available. To prepare peppers, plunge them into boiling water for a
+moment, cut a slice from stem ends, remove seeds and veins, cover with
+cold water until crisp; drain dry, and cut in fine shreds.
+
+
+PEACH COTTAGE PUDDING
+
+          1/4 cup Cottolene.
+          1 cup sugar.
+          1 egg.
+          1/2 cup milk.
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/4 teaspoon almond extract.
+          Fresh peaches sliced.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg well beaten. Mix and sift flour, baking powder and salt; add to
+first mixture alternately with milk. Add extract and beat thoroughly.
+Turn into a well-greased shallow pan, and bake twenty-five minutes in a
+moderate oven. Cut in three-inch squares; pile thinly-sliced fresh
+peaches on top of each portion, sprinkle thickly with powdered sugar and
+serve with rich cream.
+
+[Sidenote: _August_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE
+
+          CUCUMBER BASKETS      RADISHES
+
+          FRENCH FRIED POTATOES--BOILED SWEET CORN
+
+          FROZEN APRICOTS--SULTANA CAKE
+
+          DEMI TASSE
+
+          ICED TEA
+
+       *       *       *       *       *
+
+BOILED HALIBUT--COLD
+
+Have a piece of Halibut cut weighing two and one-half pounds. Tie in a
+square of cheese cloth (to prevent scum from settling on the flesh of
+fish). Cover with boiling water to which add salt and vinegar or lemon
+juice; the acid preserves the whiteness of the fish. Boil until the
+flesh leaves the bones (about thirty-five minutes). Drain and remove
+from cheese cloth. Pick out bones and remove skin. Place in a vessel
+that will preserve the shape of fish, chill and dispose fish on a cold
+serving platter on a bed of garden cress. Set a cucumber basket at
+intervals (one for each guest), and serve with
+
+VINAIGRETTE SAUCE
+
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 tablespoon Tarragon vinegar.
+          2 tablespoons Malt vinegar.
+          1/2 cup Olive oil.
+          1 tablespoon chopped olives.
+          1 tablespoon chopped pickle.
+          1 tablespoon chopped green or red pepper.
+          1 teaspoon chopped parsley.
+          1-1/2 teaspoons chopped chives.
+
+PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring
+constantly, add remaining ingredients and blend thoroughly. Chill and
+pour over Boiled Halibut.
+
+
+CUCUMBER BASKETS
+
+Select long cucumbers of uniform thickness (three cucumbers will make
+six baskets), cut a slice from both the stem and blossom ends, pare and
+cut in halves crosswise; cut from each piece a section so as to form a
+handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush
+each basket over lightly with olive oil and sprinkle with finely chopped
+garden cress or parsley. Fill the baskets with Mayonnaise Dressing or
+Sauce Tartare (see recipe Page 84). Chill and serve in nests of
+peppergrass or lettuce heart leaves.
+
+
+FRENCH FRIED POTATOES
+
+Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces
+of a uniform size. Soak them in cold water two hours, changing the water
+several times. Drain from water and dry between towels. Then fry a few
+at a time in deep hot Cottolene. Drain on brown paper and sprinkle with
+salt. This is an easy method of preparing potatoes in hot weather. The
+potatoes may be prepared beforehand and the process of cooking is both
+simply and quickly done. Be sure the Cottolene is not too hot as the
+potatoes must be cooked through, as well as browned.
+
+
+BOILED SWEET CORN
+
+Have the water boiling. Remove the husks and silk from the corn and drop
+them at once into the boiling water; bring water quickly to boiling
+point and let boil rapidly five to ten minutes (depending somewhat on
+age of corn). Drain from water and arrange in a napkin-covered platter;
+serve at once.
+
+
+FROZEN APRICOTS
+
+Drain the apricots from the liquor in the can. Reserve liquor and cut
+fruit in one-fourth inch cubes. To the syrup add sufficient water to
+make four cups; add one cup orange juice; add one and one-half cups
+sugar. Cook five minutes, strain and pour over apricots; chill and
+freeze. Fresh apricots or peaches may be used when in season. The fresh
+fruit should be cooked until clear, in a syrup made of four cups of
+water and two cups sugar. When this mixture is frozen to a mush, two
+cups of Whipped Cream may be added, if one desires a richer dessert.
+
+
+SULTANA CAKE
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          2 eggs.
+          1 egg yolk.
+          1 cup Sultana raisins.
+          1/2 cup milk.
+          2-1/4 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1/2 teaspoon mace.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+well-beaten eggs and yolk. Mix and sift flour (except one tablespoon),
+baking powder and salt and mace; add to first mixture alternately with
+milk. Dredge raisins with tablespoon flour, add to mixture and beat
+thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and
+bake forty minutes in a moderate oven. Frost if desired.
+
+[Sidenote: _August_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO CANAPE
+
+          COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE
+
+          CREAMED NEW POTATOES      STEAMED SUMMER SQUASH
+
+          LETTUCE, GARDEN CRESS AND ONION SALAD
+
+          SLICED PEACHES--CHOCOLATE LAYER CAKE
+
+          ICED COFFEE      LEMONADE
+
+       *       *       *       *       *
+
+TOMATO CANAPE
+
+Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
+Saute slices of tomato in hot butter. Drain both on brown paper. Cover
+each circle of bread with a slice of tomato, sprinkle with salt, pepper
+and a few grains cayenne. Garnish each with a slice of cucumber and the
+white of "hard boiled" eggs, cut in the shape of petals to represent
+field daisies.
+
+
+COLD VEAL LOAF
+
+Have the bone of a knuckle of veal sawed in three pieces at the market.
+Wash, wipe, and put in kettle with two pounds of lean veal, one onion
+sliced, six slices carrot, one blade celery broken in pieces, one spray
+parsley and one-half teaspoon peppercorns; cover with boiling water and
+cook slowly until meat is tender. Drain; chop meat finely and season
+well with salt, pepper and a few grains cayenne. Reduce liquor to one
+cup, strain and reserve. Garnish the bottom of a granite, brick-shaped
+bread pan with the white of "hard boiled" egg cut to resemble three
+daisies; put a dot of the yolk in center of each and arrange sprays of
+parsley between each daisy. Put a layer of meat, then a layer of thinly
+sliced eggs sprinkled with parsley, finely chopped. Cover with remaining
+meat; pour over strained liquor, press and let stand until cold and
+jellied. Remove to serving platter, garnish with parsley and small round
+radishes cut to resemble tulips. Slice thinly and serve with
+
+WHIPPED CREAM HORSERADISH SAUCE
+
+          4 tablespoons freshly grated horseradish.
+          Few drops onion juice.
+          Few grains cayenne.
+          1-1/2 tablespoons vinegar.
+          1/4 cup heavy cream whipped.
+          1/4 teaspoon salt.
+
+PROCESS: Mix the first five ingredients thoroughly, then fold in the
+whipped cream. Chill and serve.
+
+
+CREAMED NEW POTATOES
+
+Cut two and one-half cups cold, boiled new potatoes in one-half inch
+cubes. Add one and one-half cups White Sauce. Season highly with salt
+and white pepper, and reheat in double boiler. Remove to hot serving
+dish and sprinkle with finely chopped parsley.
+
+
+STEAMED SUMMER SQUASH
+
+Wash and cut in quarters. Cook in boiling salted water until tender.
+Drain through double cheese cloth. Pass through ricer or mash with
+potato masher, and season with butter, salt and a little black pepper.
+Reheat and serve.
+
+
+LETTUCE, GARDEN CRESS AND ONION SALAD
+
+Separate the crisp heart leaves of two heads of lettuce; arrange them on
+a shallow serving dish to represent a full-blown rose. Pick over, wash
+and dry a bunch of garden cress, chop finely and sprinkle over lettuce
+leaves. Chop one small onion very fine and mix with French dressing.
+Pour over lettuce. Serve at once.
+
+
+SLICED PEACHES
+
+Scald fine, ripe peaches; remove skins, cut in halves and remove stones.
+Slice lengthwise and arrange in serving dish in layers. Sprinkle each
+layer with sugar and lemon or orange juice. Chill and serve with cream
+and sugar.
+
+
+
+
+_September_
+
+
+          _The kitchen is a country in which there are
+          always discoveries to be made_.--_La Reyniere._
+
+[Illustration]
+
+[Sidenote: _September_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF PEA SOUP--CRISP SARATOGA WAFERS
+
+          BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE
+
+          POTATO BALLS      SPINACH WITH CREAM
+
+          LETTUCE, RADISH AND ONION SALAD
+
+          APPLE PIE      COTTAGE CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+CREAM OF PEA SOUP
+
+          2 cups Marrowfat peas (or one can).
+          2 teaspoons sugar.
+          2 cups water.
+          1-1/2 cups scalded milk.
+          1 slice onion.
+          1-1/2 tablespoons butter.
+          2 tablespoons flour.
+          1/2 cup hot cream.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Peas that are too hard to serve as a vegetable may be used for
+soup. Cover them with the cold water and cook until soft. Rub through
+sieve, reheat pulp and thicken with butter and flour cooked together.
+Scald milk with onion, remove onion, add milk slowly to pea mixture,
+stirring constantly. Add hot cream and seasoning. Serve with Crisp
+Saratoga Wafers.
+
+
+BRAISED SHOULDER OF VEAL
+
+Have the bones removed from five pounds of the shoulder of veal (reserve
+bones). Stuff with bread stuffing, truss in shape and follow directions
+for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.
+Serve with
+
+CREOLE SAUCE
+
+          4 tablespoons Cottolene.
+          4 tablespoons flour.
+          1/4 cup green pepper cut in shreds.
+          1 small clove garlic.
+          1 truffle cut in thin shreds.
+          1 can small button mushrooms.
+          1-1/2 cups thick, well-seasoned tomato pulp.
+          1-1/4 cups Brown Stock.
+          Salt, pepper and cayenne.
+
+PROCESS: Cook pepper, onion and butter together five minutes without
+browning; add flour and cook two minutes, stirring constantly. Add
+truffle, tomato pulp and gradually Brown Stock; continue stirring until
+ingredients are well blended. Heat mushrooms in their own liquor, drain,
+and add mushrooms to sauce. Stick a tooth-pick through the clove of
+garlic, drop it into sauce and let it simmer fifteen minutes. Remove
+garlic before serving.
+
+
+POTATO BALLS
+
+Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one
+teaspoon finely chopped parsley or chives, salt, pepper and three
+tablespoons butter, and enough hot milk to make of the consistency to
+handle. Shape into smooth, round balls, roll in flour, egg and crumbs.
+Fry a golden brown in deep, hot Cottolene. Dispose around Veal.
+
+
+SPINACH WITH CREAM
+
+Discard all wilted leaves, remove the roots and pick over and wash
+one-half peck of spinach in several waters, to rid it from all sand. If
+young and tender, put in a stew-pan and heat gradually; let boil
+twenty-five minutes, or until soft, in its own juices and the water that
+clung to the leaves. Old spinach should be cooked in boiling, salted
+water (it will require about two quarts of water to one peck spinach).
+Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons
+butter in an omelet pan; add spinach and cook four minutes, stirring
+constantly, sprinkle with one and one-half tablespoons flour, continue
+stirring and pour on gradually three-fourths cup hot, thin cream; simmer
+five minutes.
+
+
+LETTUCE, RADISH AND ONION SALAD
+
+Remove the leaves from the stalk, discarding all wilted and unsightly
+leaves. Wash and keep in cold water until crisp. Drain and dry on a
+crash towel or cheese cloth. Place between leaves thin slices of round,
+red radishes, sprinkle with finely sliced young green onions. Garnish
+with radishes cut to resemble tulips. Serve with French Dressing.
+
+
+APPLE PIE
+
+          5 tart apples.
+          1/2 cup sugar.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+          1-1/4 tablespoons butter.
+          1 tablespoon lemon juice.
+          Grated rind 1/4 lemon.
+
+PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut
+apples in quarters, then in slices lengthwise. Pile them in lined pie
+pan, heaping them well in center, leaving a half-inch space around edge
+of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over
+apples. Dot over with bits of butter; wet edges and cover with top
+crust; press and flute edges. Bake forty-five minutes in a moderate
+oven.
+
+
+PLAIN PASTE
+
+          1-1/2 cups flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon baking powder.
+          1/4 cup Cottolene.
+          Ice Water.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+(reserving one and one-half tablespoons), with tips of fingers. Add just
+enough ice water to form a soft dough, mixing it in with a knife. Turn
+on a floured board and roll out in a thin sheet, spread lightly with
+remaining Cottolene. Roll like jelly roll and cut in two pieces, having
+one piece a trifle larger than the other. Chill. Then stand rolls on
+end, press down with the hand and roll in circular piece to fit pie pan.
+The larger piece is for the top crust. This recipe makes the exact
+quantity of pastry for one medium-sized pie with two crusts. If desired,
+omit baking powder.
+
+
+COTTAGE CHEESE
+
+Put two quarts thick sour milk in a milk pan, place it on the back of
+range where it will not boil or simmer; allow it to remain there until
+the curd has separated from the whey. Lay a double square of cheese
+cloth over a bowl, turn in the milk, lift the edges and corners of
+cloth, draw them together, tie with a piece of twine and hang it up to
+drain. When quite dry, turn into a bowl; season with salt and mix with a
+silver fork, add sweet cream until of the desired consistency. Serve
+very cold with hot gingerbread.
+
+[Sidenote: _September_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          SUMMER SAUSAGE WITH
+
+          RIPE OLIVES AND DILL PICKLES
+
+          ROAST FILLET BEEF--MUSHROOM SAUCE
+
+          PARSLEY POTATOES      BROILED TOMATOES
+
+          BANANA FRITTERS
+
+          PEPPER AND ONION SALAD
+
+          MOCK MINCE PIE      CHEESE
+
+          ICED TEA
+
+          BUTTERMILK
+
+       *       *       *       *       *
+
+SUMMER SAUSAGE (APPETIZER)
+
+Cut summer sausage in very thin slices. Dispose them on a narrow platter
+overlapping one another. Garnish with sprays of peppergrass or parsley.
+Arrange thinly sliced dill pickles on either side of sausage, placing a
+ripe olive here and there; radishes cut to resemble roses may also be
+used. Serve as an appetizer.
+
+
+ROAST FILLET OF BEEF
+
+Trim a small fillet of beef weighing about four pounds into shape. Lard
+the upper side and sprinkle with salt, pepper and dredge with flour.
+Sprinkle small cubes of fat salt pork thickly over the bottom of a
+dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
+Place in a very hot oven at first, to sear over surface. Baste every
+five minutes for the first fifteen minutes, then several times after
+during the cooking. If liked rare, it should cook thirty minutes; if
+medium, allow thirty-five to forty minutes. Serve with Brown Mushroom
+Sauce (see Page 167) using fat in dripping pan.
+
+
+PARSLEY POTATOES
+
+Wash, pare and cut potatoes in one-half inch cubes; there should be
+three cups. Blanch by parboiling five minutes in boiling salted water;
+drain. Melt one-third cup of butter in a frying-pan, add potatoes, and
+cook over a slow fire until potatoes are soft and delicately browned.
+Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion
+juice, one and one-half tablespoons flour, one-half teaspoon salt,
+one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly
+one cup hot milk, stirring constantly. Remove from range and add one egg
+yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely
+chopped parsley.
+
+
+BROILED TOMATOES
+
+Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard
+center around the stem ends; then cut them in halves crosswise. Rub the
+cut sides lightly with a clove of garlic and dip cut side in soft
+butter. Sprinkle with salt, pepper and buttered crumbs, pressing the
+crumbs into tomato with a broad knife. Arrange them in a well-greased
+wire broiler and broil with skin side down over glowing coals or under a
+gas flame until soft, using care that they do not scorch. Remove to hot
+serving platter, drop a bit of butter on each and serve immediately.
+Onion juice may be used in place of garlic.
+
+
+BANANA FRITTERS
+
+          3 bananas.
+          1 cup bread flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon sugar.
+          1/4 cup cream or milk.
+          1 egg beaten very lightly.
+          1/2 tablespoon lemon juice.
+          1/2 tablespoon Sherry wine.
+
+PROCESS: Sift dry ingredients together twice. To beaten egg add cream
+and combine mixtures. Force bananas through a sieve and mix pulp with
+lemon juice and sherry wine; add to batter, beat thoroughly, and drop by
+tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered
+sugar and serve with
+
+ORANGE SAUCE
+
+Make, a syrup by boiling one cup sugar with one-fourth cup water and two
+shavings of orange rind, four minutes. Remove from range, lift out
+orange peel, add one-half tablespoon butter and one tablespoon each of
+orange and lemon juice and Sherry wine.
+
+
+PEPPER AND ONION SALAD
+
+Plunge a bright-red bell pepper (Ruby King) into boiling water, remove
+immediately and rub off the outer "shiny" skin. Cover with ice water to
+chill and become crisp. Cut a slice from the stem end and remove the
+seeds and veins, then cut in rings as thin as possible. Cut one small
+Spanish onion in very thin slices, separate the rings and "crisp" in ice
+water. Drain and toss together both onion and pepper rings. Season with
+salt, pepper, and pour over two tablespoons oil and one tablespoon
+vinegar. Crush the pepper and onion into the dressing, then pile it in
+nests of crisp lettuce heart leaves.
+
+
+MOCK MINCE PIE
+
+          2 Uneeda biscuits, rolled fine.
+          1-1/2 cups sugar.
+          1 cup molasses.
+          1/4 cup lemon juice.
+          2 tablespoons brandy.
+          1 cup raisins seeded and shredded.
+          1/2 cup butter.
+          2 eggs well beaten.
+          Cinnamon, Cloves, and Nutmeg.
+
+PROCESS: Mix ingredients in the order given. Add spices to taste. Line a
+pie pan with Plain Paste, turn in mixture, wet edges and cover with top
+crust made of Rich Paste; press and flute edges. Bake thirty-five
+minutes in a moderate oven.
+
+
+RICH PASTE
+
+          1-1/2 cups flour.
+          1/3 cup Cottolene.
+          3/4 teaspoon salt.
+          1/2 teaspoon baking powder.
+          Ice water.
+
+PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon)
+with a knife, moisten with cold water. Turn on a floured board, pat and
+roll out, spread with tablespoon of Cottolene and dredge lightly with
+flour, then roll sheet like a jelly roll; divide in two equal parts.
+Roll out a trifle larger than pie tin.
+
+[Sidenote: _September_
+
+_Third Sunday_]
+
+
+
+Menu
+
+          VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          STUFFED POTATOES--TURNIPS IN CREAM SAUCE
+
+          STEWED CORN AND TOMATOES
+
+          DRESSED ENDIVE
+
+          PEACH DUMPLINGS--SHERRY SAUCE
+
+          COFFEE
+
+          CIDER
+
+       *       *       *       *       *
+
+VEAL, SPANISH STYLE, (IN CASSEROLE)
+
+          2 pounds veal, cut from leg.
+          1/3 cup fat salt pork or bacon.
+          3/4 cup fine, soft bread crumbs.
+          1 teaspoon salt.
+          1/8 teaspoon black pepper.
+          Few grains cayenne.
+          1 teaspoon chopped parsley.
+          2 cups cooked and strained tomato pulp.
+          1/2 green pepper finely chopped.
+          1/2 onion finely chopped.
+          1 egg slightly beaten.
+          Soda.
+          Worcestershire Sauce.
+
+PROCESS: Remove all fat tissue and skin from veal; remove skin from
+pork. Pass both through meat grinder twice, add crumbs and seasonings,
+except tomato, onion and green pepper; mix thoroughly and bind together
+with egg. Shape in balls the size of a small egg. Roll in flour and
+saute a rich brown in Cottolene made hot in an iron frying pan. Heat
+tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and
+one-half tablespoon Worcestershire Sauce. Turn into a warm casserole,
+add chopped pepper and onion. Dispose balls over sauce, rinse frying pan
+with a little boiling water or Brown Stock and pour over balls. Cover
+and let simmer in a moderate oven two hours. Serve from casserole, or
+arrange on a hot platter and surround with a border of boiled rice
+sprinkled with finely chopped parsley; place a spray of parsley in each
+meat ball.
+
+
+STUFFED POTATOES
+
+Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise
+slice from each; scoop out potato with a spoon using care that the
+shells are not broken. Pass through ricer, add two tablespoons butter,
+season with salt and pepper, one-half cup hot milk or cream. Add two egg
+yolks well beaten, then fold in the stiffly beaten whites. Refill shells
+with this mixture, using pastry bag and rose tube or pile it lightly
+with spoon (do not spread smoothly). Bake in a hot oven until potatoes
+are well puffed and browned.
+
+
+TURNIPS IN CREAM SAUCE
+
+Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in
+boiling salted water until tender (from forty minutes to one hour).
+Drain well and reheat in White Sauce using cream in place of milk in
+sauce. (For Cream Sauce see Page 151.)
+
+
+STEWED CORN AND TOMATOES
+
+Cut the corn from six ears of tender, sweet, green corn; scrape the cobs
+with back of knife. Cook until tender in as little water as possible,
+then add an equal quantity of stewed tomatoes. Add one-third cup butter
+and one tablespoon sugar. Season with salt and pepper, heat to boiling
+point and turn into hot serving dish.
+
+
+DRESSED ENDIVE
+
+Marinate the bleached leaves of crisp endive with French Dressing,
+adding one and one-half tablespoons finely chopped chives and one-half
+tablespoon Nasturtium seed cells finely chopped, to the dressing just
+before pouring over Endive.
+
+
+PEACH DUMPLINGS
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1-1/2 cups granulated sugar.
+          2 tablespoons Cottolene.
+          7/8 cup cream.
+          Peaches.
+          2-1/2 cups cold water.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add cream gradually, cutting it in with a knife.
+Turn on a floured board, knead slightly, pat and roll out to one-half
+inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe
+peaches, cut in halves lengthwise, remove stones, cut in quarters and
+place three-quarters of a peach on each circle of dough, enclose them,
+pressing the edges together. Place in a buttered, granite dripping pan
+one and one-half inches apart, sift sugar around dumplings and pour cold
+water over sugar. Bake in a hot oven twenty minutes, basting three
+times. Serve with Hard or
+
+SHERRY SAUCE
+
+          3 tablespoons butter.
+          1/2 cup sugar.
+          2 egg yolks well beaten.
+          3/4 cup cream.
+          3 tablespoons sherry wine.
+          Few grains salt.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the
+cream, stirring constantly. Cook over hot water until mixture coats the
+spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with
+nutmeg.
+
+[Illustration]
+
+[Sidenote: _September_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP
+
+          FRIED CHICKEN--CREAM GRAVY
+
+          BAKED POTATOES      CORN FRITTERS
+
+          CAULIFLOWER SALAD
+
+          PEACH CAKE WITH CREAM
+
+          COFFEE
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40.)
+
+
+FRIED CHICKEN
+
+Dress, clean and disjoint two chickens. Rub chicken over with a half
+lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with
+flour. Saute in hot Cottolene until richly browned, turning often.
+Reduce heat, cover and let cook slowly until tender. It may be necessary
+to add a little moisture (about 1/4 cup of hot stock or water). Remove
+to serving platter and surround with Corn Fritters. Pass Cream Gravy.
+
+CREAM GRAVY
+
+          1/4 cup butter.
+          1 slice onion.
+          1/4 cup flour.
+          1-1/2 cups well-seasoned chicken stock.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Cook butter in a sauce-pan with onion until onion is delicately
+browned. Remove onion, add flour mixed with seasonings; stir to a smooth
+paste and brown lightly. Add hot stock gradually, stirring constantly.
+Add hot cream and beat until smooth and glossy. The color of this sauce
+is that of Cafe au Lait.
+
+
+CORN FRITTERS
+
+          2 cups grated corn.
+          1/4 cup milk.
+          1-1/3 cup flour.
+          2 teaspoons sugar.
+          1/3 cup melted butter.
+          1 teaspoon salt.
+          1/8 teaspoon pepper.
+          3 eggs well beaten.
+
+PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by
+tablespoonfuls on a hot well-greased griddle and cook as griddle cakes
+until browned on one side; then turn and brown the other side.
+
+
+CAULIFLOWER SALAD
+
+Marinate a prepared cauliflower (see recipe on Page 95) with French
+Dressing, to which add one tablespoon finely chopped chives. Dispose in
+a nest of peppergrass, water cress, endive or lettuce heart leaves.
+Sprinkle with grated Edam cheese.
+
+
+PEACH CAKE WITH SWEETENED CREAM
+
+          2 cups flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3 tablespoons Cottolene.
+          3/4 cup rich milk.
+          5 peaches.
+          Sultana raisins.
+          Mace and sugar.
+
+PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with
+tips of fingers, add milk, mixing it in with a knife. This dough must be
+soft enough to spread in a shallow, well-buttered pan to the depth of
+one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in
+halves lengthwise, remove stones and press halves into dough (cut side
+up) in parallel rows, leaving a little space between rows. Brush peaches
+over with melted butter, sprinkle with raisins, granulated sugar and
+lightly with mace. Serve hot with Hard Sauce, or with cream sweetened
+and flavored with nutmeg.
+
+
+
+
+_October_
+
+
+          _Oh! You who have been a-fishing
+             will endorse me when I say,
+           That it always is the biggest fish
+             you catch that gets away._
+                                --_Eugene Field._
+
+[Illustration]
+
+[Sidenote: _October_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SHRIMP COCKTAILS
+
+          POTATO SOUP--CROUTONS
+
+          BOILED COD--EGG SAUCE
+
+          BOILED POTATOES--SCALLOPED TOMATOES
+
+          PICKLED BEETS
+
+          STEAMED PEACH PUDDING--VANILLA SAUCE
+
+          AFTER-DINNER COFFEE
+
+       *       *       *       *       *
+
+SHRIMP COCKTAILS
+
+Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season
+with two tablespoons each tomato catsup, Sherry wine, one tablespoon
+lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely
+chopped chives and salt to taste. Serve thoroughly chilled in Cocktail
+glasses.
+
+
+POTATO SOUP
+
+          4 cups potatoes.
+          1 large purple-top turnip.
+          3 cups boiling water.
+          3-1/2 cups scalded milk.
+          1 onion sliced.
+          1/4 cup butter.
+          1/3 cup flour.
+          2 teaspoons salt.
+          1/8 teaspoon pepper.
+          1/2 cup hot cream.
+          Parsley.
+
+PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash,
+pare and cut turnip the same. Cover with boiling water and cook ten
+minutes; drain, add onion and three cups boiling water. Cook until
+vegetables are tender; drain and reserve water. Rub vegetables through
+strainer, add water, add milk. Reheat and bind with butter and flour
+cooked together. Add hot cream and seasonings. Turn into hot tureen and
+sprinkle with finely chopped parsley.
+
+
+BOILED FRESH COD
+
+Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece
+of cheese cloth just large enough to cover fish. Place on a trivet in a
+kettle, cover with boiling water, and add three slices onion, three
+slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
+tablespoon salt and one-half cup vinegar. Bring quickly to the boiling
+point, then reduce heat and simmer gently from twenty to thirty minutes.
+Hard boiling breaks up the flakes of fish and toughens the fibre. Drain
+from liquor, place fish on serving platter, remove the skin and pour a
+few spoonfuls of Egg Sauce over the fish and the remainder around it.
+Sprinkle finely chopped parsley over all, and garnish with hard-cooked
+eggs cut to resemble pond lilies.
+
+EGG SAUCE
+
+          4 tablespoons butter.
+          3 tablespoons flour.
+          1 cup boiling water.
+          1/2 cup hot cream.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          4 hard-cooked eggs.
+          Parsley finely chopped.
+
+PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with
+seasonings, pour on slowly hot water, stirring constantly. Boil five
+minutes, then add remaining butter in small bits. Continue stirring. Add
+hot cream and two eggs chopped moderately. Garnish with remaining eggs.
+Pour sauce around fish and sprinkle with parsley.
+
+
+BOILED POTATOES
+
+Wash, scrub and pare one dozen medium-sized potatoes. If old, let them
+stand in cold water for several hours before paring, to freshen them.
+Cover with cold water, heat to boiling point, cover and boil fifteen
+minutes, then add salt, replace cover and cook until potatoes are soft
+(about fifteen minutes longer). Drain perfectly dry and shake the
+potatoes in a current of cold air. Place sauce-pan in a warm place,
+cover with a crash towel until ready to serve. Serve as soon as
+possible, if you would have a mealy potato.
+
+
+SCALLOPED TOMATOES
+
+Season one quart of canned tomatoes with one and a fourth teaspoons
+salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half
+tablespoon grated onion and a few grains cayenne. Moisten one and
+one-half cups of soft bread crumbs with one-half cup melted butter.
+Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour
+in tomato mixture and cover with remaining crumbs. Bake in the oven
+until cooked throughout and crumbs are browned.
+
+
+PICKLED BEETS
+
+Prepare beets as for Buttered Beets (see Page 143). Cut them in slices
+and lay them in a stone or glass jar. Allow one slice of onion for each
+beet, one tablespoon grated horseradish, eight cloves and vinegar enough
+to cover. Let stand twenty-four hours and they will be ready for use.
+Beets thus prepared will not keep longer than a week. If vinegar is too
+strong, dilute with one-fourth part cold water.
+
+
+STEAMED PEACH PUDDING
+
+Fill a two-quart mold two-thirds full of pared, stoned and sliced
+peaches. Butter the inside edge of mold, also the inside of cover. Cover
+with a soft dough made by mixing and sifting two cups flour, one-half
+teaspoon salt and four teaspoons baking powder. Rub one tablespoon
+Cottolene into flour mixture with tips of fingers, add sufficient rich
+milk to make a soft dough. Sprinkle peaches with one-half cup sugar,
+one-fourth teaspoon salt and dot over with one tablespoon butter cut in
+small bits. Spread soft dough over all, cover closely and steam one
+hour. Serve at once with
+
+VANILLA SAUCE
+
+          1 tablespoon corn-starch.
+          1 cup sugar.
+          1/8 teaspoon salt.
+          2 cups boiling water.
+          1-1/2 teaspoons vanilla.
+          2 tablespoons butter.
+
+PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring
+constantly. Boil gently eight minutes, remove from range, add vanilla,
+and butter in small bits; stir until well blended.
+
+[Sidenote: _October_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          VEGETABLE SOUP
+
+          FRIED CHICKEN--BECHAMEL SAUCE
+
+          BROWNED SWEET POTATOES      STUFFED TOMATOES
+
+          KOLE SLAW
+
+          BAKED APPLES STUFFED WITH FIGS
+
+          COFFEE
+
+       *       *       *       *       *
+
+VEGETABLE SOUP
+
+          1/2 cup carrot.
+          1/2 cup turnip.
+          1/2 cup celery.
+          2 cups potato.
+          1/3 cup onion.
+          1-1/2 quarts beef broth.
+          1/3 cup butter.
+          1/2 tablespoon finely chopped parsley.
+          1-1/2 teaspoons salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare
+turnip, cut same as carrot; wash, scrape and cut celery in thin slices;
+wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion
+in thin slices, mix vegetables, except potatoes, and cook ten minutes in
+butter, stirring constantly. Add potatoes, cover and cook three or four
+minutes, add beef broth which was previously strained and all fat
+removed. Cover and simmer one hour. Put parsley, salt and pepper in
+bottom of soup tureen and turn in hot soup.
+
+
+FRIED CHICKEN
+
+Separate two young chickens in pieces for serving; dip in milk, sprinkle
+with salt, pepper and dredge with flour, or dip in crumbs, egg and
+crumbs and fry in deep hot Cottolene. Cottolene should not be too hot
+the latter half of cooking chicken. Drain on brown paper; serve on hot
+buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce
+(see Page 85.)
+
+
+BROWNED SWEET POTATOES
+
+Boil sweet potatoes, remove skins and cut lengthwise in one-half inch
+slices. Cool. Dip each slice in melted butter, sprinkle with salt,
+pepper and thickly with brown sugar. Lay in a well-greased dripping pan
+and brown in a hot oven. Dispose around rim of platter containing Fried
+Chicken.
+
+
+STUFFED TOMATOES
+
+Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
+Carefully scoop out the pulp and mix it with an equal quantity of cooked
+corn, rice or bread crumbs. Season with salt, pepper, a few grains
+cayenne, three tablespoons melted butter and a few drops of onion juice.
+Refill tomato cups, replace the tops, place them in a buttered baking
+dish and bake thirty minutes.
+
+
+KOLE SLAW
+
+Shred half a head of cabbage very fine. Soak in cold, acidulated water
+to cover (add one tablespoon vinegar to one quart water). Drain and mix
+thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon
+cups arranged in nests of cress or parsley.
+
+
+BAKED APPLES STUFFED WITH FIGS
+
+Select fine-flavored, tart apples, wipe, core and pare. Fill cavities
+with washed figs cut in pieces. Bake until tender in a hot oven, basting
+with hot sugar syrup. Serve cold with thick cream sweetened, and
+flavored with nutmeg.
+
+SUGAR SYRUP
+
+Cook one cup sugar and one and one-half cups water ten minutes. Add two
+thin shavings of orange rind to syrup while cooking.
+
+[Sidenote: _October_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          TOMATO SOUP--TOASTED WAFERS
+
+          PICKLES      CELERY
+
+          BRAISED BEEF--BROWN GRAVY
+
+          BAKED POTATOES--FRIED EGG PLANT
+
+          SCALLOPED CABBAGE
+
+          ROMAINE--FRENCH DRESSING
+
+          CHEESE FINGERS
+
+          PEACH DUFF--FOAMY SAUCE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+TOMATO SOUP
+
+(For recipe see Page 40).
+
+
+BRAISED BEEF
+
+Select five pounds of beef from the round or rump. Sprinkle with salt,
+pepper and dredge with flour. Brown richly in a hot frying-pan in some
+of its own fat; or with fat salt pork tried out, turning often. Place
+meat in a Dutch oven or an earthen casserole on three thin slices of
+salt pork, surround with two-thirds cup each of fat salt pork cut in
+small cubes, carrot, onion and celery, a spray each of parsley, thyme
+and marjoram. Add two cups Brown Stock or water, the half of a small bay
+leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four
+cloves. Sprinkle all with salt and strew top of meat with cubes of salt
+pork. Cover closely and cook in a slow oven from four to five hours,
+basting occasionally. Remove meat and strain the liquor. Rinse the
+vessel in which meat was browned with stock or water, reserve the
+liquor. Prepare a Brown Sauce with this liquor following recipe for
+Plain Brown Sauce (see Page 82).
+
+Serve in a sauce-boat, or turn around meat after placing on hot serving
+platter. A cup of hot, stewed and strained tomatoes may be added to the
+sauce, also one and one-half tablespoons of freshly grated horseradish
+root and one tablespoon of Worcestershire Sauce; all of which improves
+the flavor.
+
+
+BAKED POTATOES
+
+Wash and scrub with a vegetable brush eight uniform-sized potatoes.
+Place in dripping pan, and bake in hot oven forty-five minutes, turning
+when half done. Take up each potato with a towel and press gently to
+crack the skins. Put a half teaspoon butter in each potato and serve at
+once.
+
+
+FRIED EGG PLANT
+
+Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in
+cold salt water over night. Drain and cover with cold water one hour,
+drain again and dry between towels. Sprinkle with salt and pepper, dip
+in batter and fry in deep, hot Cottolene.
+
+FRITTER BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          Few grains white pepper.
+          2/3 cup milk.
+          2 eggs well beaten.
+          2 teaspoons olive oil.
+
+PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring
+until batter is smooth; add olive oil and well beaten eggs.
+
+
+SCALLOPED CABBAGE
+
+Cut one-half large head or one small head boiled cabbage, in pieces.
+Cover with one cup White Sauce, sprinkle with one-third cup grated
+cheese, two tablespoons finely chopped pimentos; season with salt,
+pepper, mix well. Turn into a well-greased baking dish and cover with
+buttered crumbs; place on grate in oven and bake until heated throughout
+and crumbs are browned.
+
+
+ROMAINE WITH FRENCH DRESSING
+
+Remove the wilted leaves from two heads of romaine, trim off the stalk
+and cut the heads in halves lengthwise (if heads are large, they may be
+cut in quarters); lay in cold water, cut side down, until crisp. Drain
+well, dispose on salad plates and pour over French Dressing. Serve two
+Cheese Fingers with each portion of Salad.
+
+
+CHEESE FINGERS
+
+Mix one Cream Cheese with an equal quantity of finely chopped English
+walnut meats; season with salt, black pepper and a few grains cayenne.
+Moisten with Cream Salad Dressing. Spread between thin slices of white
+bread and cut in strips the width of fingers.
+
+
+PEACH DUFF
+
+          1 quart thinly sliced peaches.
+          2 cups sugar.
+          1 tablespoon Cottolene.
+          3/4 cup milk.
+          2 cups flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+
+PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
+with tips of fingers, add milk gradually, mixing ingredients with a
+knife. Turn on a slightly floured board, knead slightly, pat and roll to
+fit top of pudding dish. Butter bottom and sides of dish, put in peaches
+and sugar in layers. Cover with dough; press edges over edge of dish and
+steam one hour. Serve in dish in which it was steamed. Serve with
+
+FOAMY SAUCE
+
+          1/2 cup butter.
+          1 cup powdered sugar.
+          Yolk 1 egg.
+          2 tablespoons sherry wine.
+          Whites 2 eggs.
+          Nutmeg.
+
+PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of
+egg and sherry; continue stirring. Cook over hot water until mixture
+thinly coats wooden spoon. Remove from range and pour over stiffly
+beaten whites of eggs. Turn in serving pitcher and sprinkle with
+nutmeg.
+
+[Sidenote: _October_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          WALNUT AND OLIVE CANAPE
+
+          CLAM AND TOMATO CONSOMME
+
+          BROWNED CRACKERS
+
+          SWEET GHERKINS      PICCALILLI
+
+          VEAL POT PIE WITH BAKED DUMPLINGS
+
+          BUTTERED BEETS      BAKED SQUASH
+
+          STUFFED TOMATO SALAD
+
+          MOCK CHERRY PIE      CHEESE
+
+          COFFEE      CIDER
+
+       *       *       *       *       *
+
+NUT AND OLIVE CANAPE
+
+Cut stale white bread in crescents. Fry a delicate brown in deep hot
+Cottolene. Drain on brown paper. Mix equal parts of finely chopped
+olives and English walnuts, season with a few grains cayenne and moisten
+with Mayonnaise or Boiled Salad Dressing to the consistency to spread.
+Spread fried bread with mixture and garnish with very thin strips of
+pimentos; set pimolas in center of each canape.
+
+
+CLAM AND TOMATO CONSOMME
+
+To four cups of Consomme add two cups each clam water and tomato pulp.
+Clear, and add soft part of clams. Heat to boiling point and serve in
+Bouillon cups.
+
+TO PREPARE CLAMS
+
+Wash and scrub (in several waters) with a stiff vegetable brush two
+quarts of clams. Place in an agate stew pan, add one-half cup cold
+water, cover and let simmer until shells open. Remove clams from shells
+and strain liquor through a napkin. Use only the soft parts of clams.
+
+
+BROWNED CRACKERS
+
+Spread one dozen Saltines with butter; sprinkle with a few grains
+cayenne. Brown delicately in a hot oven; serve at once.
+
+
+PICCALILLI
+
+          3 quarts green tomatoes.
+          2 heads celery.
+          4 mild red peppers.
+          2 mild green peppers.
+          2 large white onions.
+          2 large ripe cucumbers.
+          1 cup salt.
+          1-1/2 quarts cider vinegar.
+          2 pounds brown sugar.
+          1/4 cup white mustard seed.
+          1 teaspoon mustard.
+          1-1/2 teaspoons black pepper.
+
+PROCESS: Chop the vegetables, sprinkle with salt and let stand over
+night. In the morning drain and press in a coarse crash towel to remove
+all the acrid juice possible. Add vinegar, sugar and spices and simmer
+until vegetables are tender and clear. Sterilize fruit jars and fill to
+overflowing. Seal and store.
+
+
+VEAL POT PIE WITH BAKED DUMPLINGS
+
+Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch
+thick slice of salt pork, cut in very small cubes. Cover with boiling
+water. Add one small carrot sliced, one stalk celery broken in pieces,
+and two slices onion. When half done add one-half tablespoon salt. Cook
+until meat is tender. Remove the meat and strain the broth; thicken
+broth with flour diluted with cold water. Put meat into a baking dish
+and pour over enough of the thickened broth to barely cover the meat.
+Sprinkle with salt and pepper. Make a soft dough by mixing and sifting
+one and one-half cups pastry flour, one-half teaspoon salt, two and
+one-half teaspoons baking powder; rub in three tablespoons Cottolene
+with tips of fingers, then add milk enough to make a soft dough and drop
+by tablespoonfuls upon meat--(dumplings should set upon the meat and not
+sink into gravy) close together to cover the surface. Bake thirty
+minutes in a hot oven. Serve remaining gravy in a sauce-boat.
+
+
+BUTTERED BEETS
+
+Wash and scrub beets with a vegetable brush, being careful not to break
+the skin. Cook in boiling water to cover (about an hour for small young
+beets, and old beets until tender). Drain and rub off the skins at once;
+slice, sprinkle with salt and pepper and dot over with bits of butter.
+Serve hot.
+
+
+BAKED SQUASH
+
+Cut Hubbard squash in pieces for serving. Remove seeds and stringy
+portion. Put one-half teaspoon molasses in each portion and sprinkle
+with salt and pepper. Bake in a hot oven until tender. Put a piece of
+butter on each portion and serve in the shell.
+
+
+STUFFED TOMATO SALAD
+
+Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a
+slice from stem ends, scoop out pulp and chill tomato cups. Drain the
+pulp and add an equal quantity of crisp celery cut in small pieces,
+cucumber cut in small dice, and shrimp broken in four pieces. Moisten
+with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise
+on top of each, using pastry bag and rose tube. Serve in lettuce heart
+leaves.
+
+
+MOCK CHERRY PIE
+
+Mix one and one-half cups cranberries chopped moderately, three-fourths
+cup seeded and shredded raisins, one cup sugar, one tablespoon flour and
+a sprinkle of salt. Pile this mixture in a pie pan lined with Plain
+Paste. Dot over with one tablespoon butter. Add two tablespoons orange
+juice. Cover with Rich Paste and bake as other pies.
+
+
+
+
+_November_
+
+
+          _An odor rich comes stealing,
+           From out the oven bright,
+           That sets my pulse a-reeling,
+           And gives my heart delight._
+                                --_R. R._
+
+[Illustration]
+
+[Sidenote: _November_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          OYSTERS ON THE HALF SHELL
+
+          CONSOMME DUCHESS--IMPERIAL STICKS
+
+          CUCUMBER PICKLES      CELERY
+
+          ROLLED RIB ROAST OF BEEF--BROWN GRAVY
+
+          FRANCONIA POTATOES      BAKED TOMATOES
+
+          SPICED CRAB APPLES
+
+          ESCAROLLE SALAD
+
+          GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE
+
+          CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMME DUCHESS
+
+(For recipe see Page 15.)
+
+
+ROLLED RIB ROAST OF BEEF
+
+Have the ribs removed, meat rolled and skewered in shape, from a
+five-pound rib roast of beef, at the market, (have ribs and trimmings
+sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with
+flour and arrange on rack in dripping pan. Place in a hot oven and, when
+slightly brown, reduce heat and baste every ten minutes for the first
+half hour with fat in pan, afterwards every fifteen minutes during
+cooking. (If cooked rare it will require one hour and fifteen minutes.)
+
+BROWN GRAVY
+
+Drain and strain fat in the pan--return three tablespoons to dripping
+pan, add four and one-half tablespoons flour and brown richly (do not
+burn flour), add slowly one and one-half cups of Brown Stock or boiling
+water, stirring constantly. Season with salt, pepper, and one-half
+teaspoon Kitchen Bouquet.
+
+
+FRANCONIA POTATOES
+
+Wash and pare six medium-sized potatoes; parboil five minutes. Drain
+dry. Place on grate around roast beef. Baste with fat in pan when
+basting roast. Bake from thirty to thirty-five minutes, turning often or
+when basting roast. Sprinkle with salt and serve surrounding rolled
+roast, alternating with Stuffed Tomatoes.
+
+
+BAKED TOMATOES
+
+Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from
+the stem end; scoop out the seeds and soft pulp. Mix with the pulp an
+equal amount of corn cut from the cob, one tablespoon finely chopped
+green pepper, half tablespoon finely chopped onion. Season with salt and
+pepper, add one and one-half tablespoons melted butter and a teaspoon
+salt. Mix well and refill tomato cups; sprinkle tops with buttered
+crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes
+are soft and crumbs are brown. Remove to serving dish with a broad knife
+and serve.
+
+
+SPICED CRAB APPLES
+
+Pick over, wash and drain firm crab apples, do not remove the stems.
+(Apples must not be too ripe). For eight pounds of fruit allow four
+pounds of sugar, one quart vinegar, one-fourth cup whole cloves,
+one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and
+spices ten minutes. Strain and tie spices loosely in a piece of cheese
+cloth. Put fruit in strained liquor, also bag of spices, and cook slowly
+until fruit can be easily pierced with a small wooden skewer
+(tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer
+liquor slowly until reduced to half the original quantity; pour over
+fruit. Lay bag of spices on top; seal and store.
+
+
+ESCAROLLE SALAD
+
+Marinate the bleached leaves of two heads of escarolle with French
+Dressing. Chill one hour before serving that it may be crisp. Sprinkle
+thickly with finely chopped chives and a sweet, red, bell pepper chopped
+very fine or cut in fine thread-like rings.
+
+
+GRAHAM PLUM PUDDING
+
+          1-1/2 cups Graham flour.
+          1 cup N. O. molasses.
+          1/2 cup milk.
+          1 cup seeded raisins.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          2 eggs well beaten.
+          1/2 teaspoon soda.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk
+and eggs, beat thoroughly, then add melted Cottolene. Turn into
+well-greased brown bread molds and steam four hours. Serve with
+
+BROWN SUGAR SAUCE
+
+          5 tablespoons butter.
+          1 cup soft brown sugar.
+          1/2 tablespoon vanilla.
+          1/3 cup thick cream.
+
+PROCESS: Roll sugar, sift and add gradually to cream, stirring
+constantly. Cream butter and add first mixture slowly, continue
+stirring. Add vanilla and beat thoroughly with a whip.
+
+[Illustration]
+
+[Sidenote: _November_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME--BREAD STICKS
+
+          CELERY HEARTS      MUSTARD PICKLES
+
+          ROAST VENISON      WINE SAUCE
+
+          MASHED SWEET POTATOES      CREAMED CELERY
+
+          SPICED PEACHES
+
+          PEPPER AND GRAPE FRUIT SALAD
+
+          MAYONNAISE DRESSING
+
+          NUT BREAD SANDWICHES
+
+          FROZEN RICE PUDDING
+
+          COMPOTE PINEAPPLE
+
+          STUFFED DATES      SALTED NUTS
+
+          CAFE NOIR
+
+CONSOMME
+
+          4 lbs. thickest part of hind beef shin.
+          1 lb. marrow-bone.
+          3 lbs. knuckle of veal.
+          4 cups chicken stock.
+          Carrot }
+          Celery } 1/2 cup each, cut in cubes.
+          Turnip }
+          1 medium-sized onion sliced.
+          3 tablespoons butter.
+          1 tablespoon salt.
+          1 teaspoon peppercorns.
+          1/2 dozen cloves.
+          1 small bay leaf.
+          2 sprays parsley.
+          3 sprays thyme.
+          2 sprays marjoram.
+          4 quarts cold water.
+
+PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from
+cold water. Remove the meat from beef shin and cut it in one-inch cubes.
+Remove the marrow from bone and brown one-half the meat in the marrow,
+stirring constantly. Put remaining half in stock pot with cold water,
+add veal cut in small cubes, browned beef and bones. Let stand
+thirty-five minutes. Bring slowly to boiling point, skim and let
+simmer--closely covered--for three hours. Add chicken stock and
+continue simmering for two hours. Melt butter in frying pan, add the
+vegetables and cook five minutes, stirring constantly; then add to soup
+with remaining ingredients. Cook one and one-half hours. Strain, cool,
+remove fat and clear.
+
+
+BREAD STICKS
+
+          1 cup scalded milk or water.
+          1/4 cup Cottolene.
+          1 teaspoon salt.
+          1 tablespoon sugar.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          White 1 egg well beaten.
+          3-3/4 to 4 cups of flour.
+
+PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When
+lukewarm add dissolved yeast cake, white of egg, and flour, reserving
+one-half cup. Knead until smooth and elastic; cover and set to rise
+until light, then shape first in small balls, then roll on the board
+(without flour) with the hands until about seven inches in length, using
+care that they are of a uniform size, rounding the ends. They should be
+about the size of a lead pencil. Cover and let rise. Just before putting
+them in the oven, brush them over lightly with melted butter and
+sprinkle them with salt. Bake in a slow oven, browning them delicately.
+
+
+ROAST VENISON
+
+Wipe meat with a piece of cheese-cloth wrung from cold water, spread
+meat generously with soft Cottolene and sprinkle with salt and pepper.
+Place on rack in dripping pan, and dredge meat and bottom of pan with
+flour. Add three slices of onion, six slices of carrot, three stalks of
+celery cut in inch pieces. Bake one hour in a hot oven, basting every
+ten minutes for the first half-hour, afterwards occasionally. Serve with
+the following Wine Sauce. (Mutton may be prepared in same manner).
+
+WINE SAUCE
+
+Put four tablespoons butter in a sauce-pan, brown richly; add five
+tablespoons flour and continue browning, stirring constantly. Pour on
+slowly one and one-half cups Brown Stock. Heat to boiling point and add
+one-third cup Madeira Wine and one-third cup currant jelly previously
+whipped. When jelly is well blended with sauce, strain and serve piping
+hot.
+
+
+MASHED SWEET POTATOES
+
+Wash, pare thinly sweet potatoes, cover with boiling salted water and
+cook until soft. Press them through potato ricer. There should be two
+cups. Add four tablespoons butter, salt if necessary, and two
+tablespoons hot cream or milk. Beat with a slotted spoon until very
+light. Press again through potato ricer into hot dish.
+
+
+CREAMED CELERY
+
+Wash, scrape and cut celery in one-half inch pieces; there should be two
+cups. Cover with boiling salted water and cook until tender. Drain and
+reheat in one and one-fourth cups of
+
+CREAM SAUCE
+
+          2 tablespoons Cottolene.
+          2-1/2 tablespoons flour.
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1-1/4 cups hot milk or thin cream.
+
+PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir
+to a smooth paste and pour on slowly hot milk or cream, stirring
+constantly. Beat with a wire whip until smooth and glossy.
+
+
+PEPPER AND FRUIT SALAD
+
+Select the desired number of uniform-sized peppers, having half red and
+half green. Cut a slice from the stem ends, remove the seeds and veins;
+arrange them on beds of water cress, pepper grass, chicory or lettuce.
+Fill peppers with the pulp of grapefruit cut in large cubes, Malaga
+grapes skinned, seeded and cut in halves lengthwise, and butter nut
+meats broken in pieces, allowing twice the quantity of grapefruit as
+grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill
+peppers. Place a rosette of Mayonnaise on top of each pepper, using
+pastry bag and rose tube. Sprinkle the green peppers with finely chopped
+green peppers, and the red peppers with chopped red peppers. Garnish top
+of each with the half of a butternut meat.
+
+
+NUT BREAD SANDWICHES
+
+          1 cup scalded milk.
+          1 tablespoon Cottolene.
+          1-1/2 teaspoons salt.
+          2 tablespoons sugar or molasses.
+          1 yeast cake dissolved in
+          1/4 cup lukewarm water.
+          1 cup white flour.
+          Entire wheat flour.
+          1 cup pecan meats broken in pieces.
+
+PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing
+bowl and pour on scalded milk; when lukewarm add dissolved yeast cake,
+white flour, two cups entire wheat flour and nut meats. Mix well and
+turn on a well-floured board. Add more flour and knead until dough is
+smooth and elastic. Return to bowl, cover with a cloth; set to rise in a
+warm place. When more than double its bulk, turn on slightly floured
+board, knead and shape in a loaf. Place in a well-greased, brick-shaped
+pan (pan should be half full). Cover, let rise again to top of pan and
+bake in a moderate oven fifty minutes to one hour. When twenty-four
+hours old, cut in thin slices, remove crusts, spread one-half the slices
+generously with cream cheese, cover with remaining slices and cut in
+triangles.
+
+
+FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE
+
+          1/3 cup rice well washed.
+          1 cup cold water.
+          1-1/2 cups milk.
+          Yolks 3 eggs.
+          3/4 cup sugar.
+          2 cups whipping cream.
+          1/4 teaspoon salt.
+
+PROCESS: Add cold water to rice and cook in double boiler thirty
+minutes. Drain, return to double boiler, add milk and cook until rice is
+tender, then rub through puree strainer. Beat egg yolks very light, add
+sugar and salt, then pour slowly on hot rice. Cook until mixture
+thickens, cool and half freeze. Then fold in the cream, whipped until
+stiff. Fill a round mould, pack in salt and ice, let stand two or three
+hours. Drain slices of canned pineapple; add one-half cup sugar to
+liquor and two shavings orange peel. Place on range and reduce slowly to
+a thick syrup. Cut slices of pineapples in half crosswise, lay them in
+syrup for two hours. Unmould pudding and garnish with the pineapple,
+placing cut side down.
+
+
+EDITOR'S NOTE:
+
+_This menu would also prove very acceptable for a Thanksgiving Day
+Dinner._
+
+[Sidenote: _November_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          CRISP OYSTER CRACKERS
+
+          CELERY      PEPPER MANGOES
+
+          ROAST TURKEY
+
+          BREAD STUFFING      GIBLET SAUCE
+
+          CRANBERRY JELLY
+
+          MASHED POTATOES--BAKED HUBBARD SQUASH
+
+          SWEET CORN, NEW ENGLAND STYLE      CREAMED ONIONS
+
+          SPICED PEARS      HOT SLAW
+
+          THANKSGIVING PUDDING      DRAWN BUTTER SAUCE
+
+          PUMPKIN PIE      APPLE PIE
+
+          FRUITS--NUTS--RAISINS--STUFFED DATES
+
+          WATER BISCUIT--CHEESE
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+(For recipe see Page 162.)
+
+
+ROAST TURKEY
+
+Select a plump, ten-pound young turkey; dress, clean, stuff and truss in
+shape; place it on thin slices of fat pork laid in the bottom of
+dripping pan; rub the entire surface with salt, sprinkle with pepper and
+dredge with flour. Place in a hot oven and brown delicately. Turn and
+brown back of turkey; then turn breast side up; continue browning and
+basting every ten minutes until bird is evenly and richly browned. Add
+two cups water to fat in pan; continue basting every fifteen minutes
+until bird is tender, which may be determined by piercing leg with small
+wooden skewer. It will require from three to three and one-half hours,
+depending upon the age of the bird. If the turkey is browning too
+rapidly, cover with a piece of heavy paper well-buttered, placed over
+turkey buttered side down. Remove the skewer and strings before placing
+it on serving platter.
+
+GIBLET SAUCE
+
+Drain the liquid from the pan in which the turkey was roasted. Take six
+tablespoons of the fat, strain the latter through a fine sieve. Return
+the strained fat to the dripping pan and place on the range. Add seven
+tablespoons of flour, stir to a smooth paste and brown richly, being
+careful not to burn the mixture. Then pour on slowly while stirring
+constantly, three cups of stock (in which the neck, pinions and giblets
+were cooked). Bring it to the boiling point, and season to taste. Chop
+the giblets very fine, first removing the tough parts of the gizzard;
+then reheat them in sauce, and serve.
+
+GRANDMA'S BREAD STUFFING
+
+Remove the crust from two small baker's loaves; slice and pick in small
+bits; season with one-half teaspoon pepper, two and one-half teaspoons
+salt, one-half teaspoon powdered sage, and one medium-sized onion finely
+chopped; mix well, using two forks; melt two-thirds cup of butter in
+three-fourths cup boiling water; add to first mixture; toss lightly with
+forks; add two eggs slightly beaten, mix well, and fill well the body
+and breast of turkey. If bread is very stale, more moisture may be
+added. If a crumbly stuffing is desired, omit eggs.
+
+
+CRANBERRY JELLY
+
+Pick over and wash one quart cranberries. Seed two-thirds cup raisins;
+add to cranberries; add one cup boiling water and boil twenty minutes.
+Rub through a sieve, and add to pulp two cups sugar and two-thirds cups
+scalded seeded raisins; cook five minutes, stirring constantly. Turn
+into a mold previously wet with cold water. Chill and serve.
+
+
+SWEET CORN NEW ENGLAND STYLE
+
+Chop one can of corn or two cups of green corn fine. Add three eggs
+slightly beaten, one-half tablespoon sugar, one teaspoon salt,
+one-eighth teaspoon pepper, one tablespoon melted butter and two cups
+scalded milk. Turn into a buttered baking dish or into individual
+ramekins, and bake in a slow oven until solid or custard-like. Serve in
+baking dish.
+
+
+CREAMED ONIONS
+
+Remove the skins from one dozen medium-sized onions, under water--to
+prevent the odor from penetrating the fingers--or grease the fingers
+before beginning to peel them. Drain, place them in a sauce-pan, and
+cover with cold water; bring quickly to the boiling-point and boil five
+minutes. Drain and cover with boiling salted water; let cook uncovered
+until tender (about one hour), but not broken. Prepare a thin cream
+sauce made as follows:
+
+CREAM SAUCE
+
+Melt three tablespoons butter in a sauce-pan; add three tablespoons
+flour; stir to a smooth paste. Add one and one-half cups hot thin cream
+or milk; season with salt and pepper. Reheat onions in sauce; turn in
+hot serving-dish, and sprinkle with one-half teaspoon finely chopped
+parsley.
+
+
+HOT SLAW
+
+Shave one-half head white cabbage as fine as possible, using a sharp
+knife. Serve with a dressing made of yolks of two eggs slightly beaten;
+add one-fourth cup each of hot water and hot vinegar, slowly beating
+constantly, four tablespoons butter, a few drops onion juice, one-half
+teaspoon salt, and sift in one-half teaspoon ground mustard and
+one-eighth teaspoon pepper. Stir this mixture over hot water until it
+thickens to the consistency of cream; add to cabbage; mix well; place on
+range, stirring constantly until mixture is heated throughout. Two
+tablespoons of sugar may be added.
+
+
+THANKSGIVING PUDDING
+
+          1/2 cup Cottolene creamed.
+          1 cup molasses.
+          1 cup buttermilk.
+          3 cups flour.
+          1 teaspoon soda.
+          1-1/2 teaspoons salt.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+          1/2 teaspoon allspice.
+          1/2 teaspoon nutmeg.
+          1-1/2 cups seeded and shredded raisins.
+          3/4 cup currants.
+          3 tablespoons flour for dredging fruit.
+
+PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt
+and spices together; add gradually to first mixture; beat thoroughly.
+Mix raisins and currants; dredge them with flour and add to batter; mix
+well. Turn into a well-buttered tube mold; fill two-thirds full; place
+on buttered cover; set on trivet; surround with boiling water and steam
+three hours. Serve with
+
+DRAWN BUTTER SAUCE
+
+          1/3 cup butter.
+          3 tablespoons flour.
+          1-1/4 cups boiling water.
+          1/3 teaspoon salt.
+          1/2 cup sugar.
+          1/4 cup brandy.
+          1/8 teaspoon nutmeg.
+
+PROCESS: Divide the butter into two equal parts. Melt one part in a
+sauce-pan; add flour, and stir to a smooth paste; add boiling water
+slowly, stirring constantly; let come to boiling point. Remove to side
+of range, and add remaining butter in small bits; continue beating. Then
+add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.
+
+
+PUMPKIN PIE
+
+          1-1/2 cups steamed and strained pumpkin.
+          2 tablespoons flour.
+          1 cup soft brown sugar.
+          1 tablespoon rose water.
+          1 tablespoon brandy.
+          Juice 1 lemon.
+          Grated rind 1/2 lemon.
+          1/2 teaspoon ginger.
+          1/2 teaspoon salt.
+          1/4 teaspoon cinnamon.
+          2 eggs slightly beaten.
+          1-1/2 cups milk.
+
+PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with
+pastry. Bake in a hot oven for the first five minutes to set pastry;
+then reduce heat and bake slowly twenty-five minutes.
+
+[Sidenote: _November_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF ONION SOUP
+
+          CELERY      MIXED PICKLES
+
+          STEWED CHICKEN--TEA BISCUIT
+
+          MASHED POTATOES
+
+          SPICED WATERMELON RIND
+
+          NOVEMBER SALAD
+
+          SQUASH PIE--WHIPPED CREAM
+
+          COFFEE      SWEET CIDER
+
+       *       *       *       *       *
+
+CREAM OF ONION SOUP
+
+          6 medium-sized onions sliced.
+          1 quart cold water.
+          1 green pepper chopped.
+          2 cups scalded milk.
+          3 tablespoons butter.
+          4 tablespoons flour.
+          1 egg yolk.
+          Parmesan cheese.
+          Salt and cayenne.
+
+PROCESS: Cook onion and pepper in two tablespoons butter five minutes,
+without browning; add water and cook until onions are soft (about forty
+minutes). Rub through a sieve. Melt remaining butter, add flour and stir
+to a paste; add gradually scalded milk, stirring constantly. Combine
+mixtures, add seasonings. Heat to boiling point, remove from range, add
+yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp
+crackers. Two tablespoons cheese may be added to soup when adding egg
+yolk. Serve very hot.
+
+
+CHICKEN STEW WITH TEA BISCUIT
+
+Dress, clean and cut up a fowl. Place in stew pan, cover with boiling
+water. Add three slices onion, one stalk celery broken in pieces, six
+slices carrot, spray of parsley, one-half teaspoon peppercorns and a
+small bit bay leaf. Heat to boiling point, skim, cover and simmer
+slowly until meat is tender; the last hour of cooking add one tablespoon
+salt. Remove chicken, add one cup thin cream, strain stock and thicken
+with flour diluted with cold milk or water. Add one-half tablespoon
+finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is
+desired, butter may be added to stock.
+
+TEA BISCUIT
+
+          2 cups flour.
+          4 tablespoons Cottolene.
+          3/4 teaspoon salt.
+          4 teaspoons baking powder.
+          3/4 cup milk.
+
+PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and
+rub it in lightly with tips of fingers. Add milk and mix to a soft dough
+with a knife. Toss on a floured board, pat and roll to one-half inch
+thickness. Shape with a small biscuit cutter, place close in buttered
+pan and bake 15 minutes in hot oven.
+
+
+NOVEMBER SALAD
+
+Arrange thin slices of crisp Spanish onion in nests of bleached chicory
+leaves. Pile on onion Jonathan apples pared and cut in one-half inch
+cubes, celery hearts cut in small pieces and fresh English walnut meats
+cut in quarters. There should be an equal quantity of apples and celery,
+and one cup of nut meats to two cups each of the others. Moisten with
+Mayonnaise, sprinkle each portion with finely chopped green pepper.
+
+
+SQUASH PIE
+
+          1 cup squash steamed and strained.
+          1 cup cream or rich milk.
+          1 cup sugar.
+          3 eggs slightly beaten.
+          4 tablespoons brandy or Sherry.
+          1 teaspoon cinnamon.
+          1-1/4 teaspoons nutmeg.
+          1 teaspoon ginger.
+          Salt.
+
+PROCESS: Mix the ingredients in the order given, stir until ingredients
+are well blended. Line a deep, perforated pie pan with Rich Paste; brush
+over with slightly beaten white of egg. Turn in squash mixture and bake
+in a moderate oven. Serve cold with whipped cream sweetened and flavored
+with mace.
+
+
+
+
+_December_
+
+
+          "_Merry Christmas to friends!
+              Merry Christmas to foes!
+            The world's bright with joy, so
+              Forget all your woes.
+            The earth's full of beauty, of
+              Love and good cheer.
+            Merry Christmas to all and a
+              Happy New Year._"
+                                    --_Anon._
+
+[Illustration]
+
+[Sidenote: _December_
+
+_First Sunday_]
+
+
+
+
+Menu
+
+          SCOTCH POTATO SOUP
+
+          PORK TENDERLOIN LYONNAISE
+
+          BAKED APPLES
+
+          SCALLOPED POTATOES      FRIED EGG PLANT
+
+          BERMUDA SALAD
+
+          APRICOT DUMPLINGS--HARD SAUCE
+
+          COFFEE
+
+       *       *       *       *       *
+
+SCOTCH POTATO SOUP
+
+(For recipe see Page 38.)
+
+
+PORK TENDERLOIN LYONNAISE
+
+Wipe and split two large pork tenderloins in halves lengthwise; sprinkle
+with salt, pepper and dredge with flour. Melt two tablespoons each of
+Cottolene and butter in an iron frying pan, and brown tenderloin richly
+on both sides in the hot fat. Remove to well-greased dripping pan and
+add to fat three onions thinly sliced; cook until delicately browned,
+stirring often. Sprinkle over onions two tablespoons flour, stir well.
+Put two tablespoons vinegar into one-half cup hot water, add slowly to
+onions, mix thoroughly. Lay tenderloins over onions, cover closely and
+cook in the oven until meat is tender. Dispose tenderloin on hot serving
+platter and pour over contents of frying pan. Vinegar may be omitted and
+more water added.
+
+
+BAKED APPLES
+
+Wipe and core eight tart apples; arrange them in a granite dripping pan.
+Fill cavities with sugar and drop one-fourth teaspoon butter on top of
+each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour
+on one cup cold water. Bake in a slow oven until soft, basting often
+with syrup in pan. Dispose on serving dish and sprinkle with granulated
+sugar.
+
+
+SCALLOPED POTATOES
+
+Wash, pare and slice six medium-sized potatoes. Butter a quart baking
+dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot
+over with bits of butter, dredge with flour and sprinkle lightly with
+chives. Repeat until potatoes are used and two tablespoons each of
+butter, flour and chives. Pour over one and one-half cups milk. Cover
+and bake one hour in the oven. Remove cover and brown top. Serve in
+baking dish.
+
+
+BERMUDA SALAD
+
+Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon
+sugar, one teaspoon salt and cover with ice water. Let stand three
+hours. Drain and serve with French Dressing.
+
+
+APRICOT DUMPLINGS
+
+          2 cups flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup thick cream.
+          Apricots.
+
+PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene
+with tips of fingers, add cream, cutting it into flour mixture with a
+knife. Mix well. Turn on a floured board, knead slightly and roll out to
+one-half inch thickness. Shape with a large biscuit-cutter and place two
+halves of peeled apricots (drained from the syrup in the can) on each
+circle. Enclose them, pressing edges of dough together. Place them in a
+well-buttered granite dripping pan, one and one-half inches apart;
+sprinkle round them one cup granulated sugar, pour around two and
+one-half cups cold water. Bake in a hot oven twenty minutes, basting
+three times during cooking. Serve with
+
+HARD SAUCE
+
+          1/2 cup butter.
+          Sherry wine, brandy or vanilla.
+          1 cup powdered sugar.
+          Nutmeg.
+
+PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives
+sauce a fine, smooth grain). Flavor as desired and pass through pastry
+bag and rose tube onto serving dish. Sprinkle with nutmeg.
+
+[Sidenote: _December_
+
+_Second Sunday_]
+
+
+
+
+Menu
+
+          OYSTER SOUP
+
+          BOILED LEG OF MUTTON--CAPER SAUCE
+
+          SAVORY RICE--STEAMED SQUASH
+
+          STUFFED EGG PLANT
+
+          LIMA BEAN SALAD
+
+          GRAHAM BREAD SANDWICHES
+
+          FIG PUDDING
+
+          CAFE NOIR
+
+       *       *       *       *       *
+
+OYSTER SOUP
+
+          1 quart select oysters.
+          4 cups scalded milk.
+          1 stalk celery broken in pieces.
+          1/4 cup butter.
+          3/4 teaspoon salt.
+          1/8 teaspoon pepper.
+
+PROCESS: Place oysters in a colander; pour over one cup cold water. Take
+up each oyster with the fingers to remove bits of shells, reserve the
+liquor. Heat to boiling point and strain through double cheese cloth,
+set aside. Scald milk with celery, remove celery and add strained oyster
+liquor to milk. Plump oysters in their own liquor, take up with a
+perforated skimmer and lay over butter and seasonings, place in a hot
+soup tureen. Strain liquor into milk mixture and pour the latter over
+oysters. Serve at once with crisp, hot oyster crackers.
+
+
+BOILED LEG OF MUTTON
+
+Wipe meat; pound gently all over with a cleaver. Place in a kettle and
+cover with cold water, add one small carrot sliced, one turnip sliced,
+four slices onion, two sprays parsley, a bit of bay leaf and one-half
+teaspoon peppercorns. Cover and bring quickly to boiling point; boil
+five minutes. Skim. Reduce heat and simmer until meat is tender (from
+two to three hours). Add one tablespoon salt the last hour of cooking.
+Serve with
+
+CAPER SAUCE
+
+          3 tablespoons butter.
+          3 tablespoons flour.
+          1-1/2 cups strained mutton broth (or hot water).
+          1/2 teaspoon salt.
+          1/8 teaspoon pepper.
+          1/2 cup capers
+
+PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings.
+Stir to a paste and pour on slowly broth in which mutton was boiled,
+first removing fat. Beat until smooth and glossy, add capers and heat to
+boiling point. Serve in sauce-boat.
+
+
+SAVORY RICE
+
+Cook one cup well-washed rice in three quarts of boiling water until
+partially softened. Drain; add to rice two cups of well-seasoned White
+Stock; turn into double boiler and steam until rice is soft and stock
+absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped
+chives or parsley. Mix well with a fork and turn into hot serving dish.
+Sprinkle with pepper.
+
+
+STEAMED SQUASH
+
+Cut a marrow squash in slices, remove the seeds and stringy portions,
+pare and lay in a steamer. Cook over boiling water until tender. Drain
+perfectly dry. Mash and season with butter, salt, pepper and a little
+sugar. Serve hot with tiny dots of butter over top.
+
+
+STUFFED EGG PLANT
+
+Cut a slice from the stem end of a large egg plant. Remove the inside,
+leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes,
+and cook in boiling salted water until tender; drain. Cook two
+tablespoons butter with one onion finely chopped, until delicately
+colored (not brown), add one tablespoon finely chopped parsley. Mix with
+egg plant, season with salt and pepper, and refill shell. Cover with
+one-half cup buttered crumbs and bake in the oven until heated
+throughout and crumbs are brown. Serve in shell.
+
+
+LIMA BEAN SALAD
+
+          2 cups or
+          1 can lima beans.
+          French dressing.
+          Cream Dressing.
+          2 hard-cooked eggs.
+          1 tablespoon finely chopped chives.
+
+PROCESS: Cook beans in boiling salted water until tender; drain. If
+canned French lima beans are used, drain from liquor in can and rinse in
+cold water. Cover beans with French Dressing, let stand one hour. Drain
+and sprinkle with chives (onion juice may be used). Mix with Cream
+Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs
+cut in quarters lengthwise; dip sharp edge in French Dressing, then in
+finely chopped chives or parsley.
+
+
+GRAHAM BREAD SANDWICHES
+
+Rub one cream cheese to a paste, add six olives finely chopped and
+one-half cup finely chopped pecans. Spread thin slices of graham bread
+with chive butter. Spread an equal number slices of bread with cheese
+mixture. Lay one of each together, press edges, trim off crusts and cut
+diagonally across in triangles.
+
+GRAHAM BREAD
+
+          4 cups boiling water.
+          2 tablespoons sugar.
+          1 tablespoon salt.
+          2 tablespoons Cottolene.
+          1 yeast cake dissolved in
+          1/2 cup lukewarm water.
+          8 cups Graham flour.
+          6 cups white flour.
+
+PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on
+boiling water; when lukewarm add dissolved yeast cake. Sift together
+Graham and white flour, reserving one cup white flour for kneading. Add
+flour gradually to water mixture, stirring constantly; beat as mixture
+becomes stiff. Turn on a well-floured board and knead until dough is
+smooth and elastic. Return dough to bowl, cover and set to rise in a
+warm place. When dough has doubled its bulk, cut it down with a knife
+without removing from bowl; cover and set to rise again. When double in
+bulk, knead slightly, weigh dough and divide into one-pound loaves.
+Shape loaves, place two loaves in each well-greased, brick-shaped bread
+pan, brush between loaves with melted Cottolene. (There will be six
+loaves.) Cover and set to rise; when light, bake one hour in a "bread
+oven."
+
+CHIVE BUTTER
+
+Cream one-fourth cup butter; add two tablespoons very finely chopped
+chives. Season with a few grains salt and cayenne.
+
+
+FIG PUDDING
+
+          1 cup chopped washed figs.
+          1/3 cup Cottolene.
+          3 eggs well beaten.
+          2-1/2 cups soft bread crumbs.
+          1/3 cup milk.
+          1 cup soft brown sugar.
+          1 teaspoon salt.
+          Grated rind of half an orange.
+
+PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the
+milk mixture add eggs, sugar, salt and orange rind; combine mixtures.
+Beat thoroughly and turn into a well-greased tube mold; cover and steam
+three hours. Serve with Brandy or Vanilla Sauce.
+
+[Illustration]
+
+[Sidenote: _December_
+
+_Third Sunday_]
+
+
+
+
+Menu
+
+          CREAM OF CARROT SOUP
+
+          POT ROAST OF BEEF--MUSHROOM SAUCE
+
+          BROWNED POTATOES      PARSLEY ONIONS
+
+          PARSNIP FRITTERS
+
+          CREAM COLD SLAW
+
+          STEAMED SNOW BALLS--SAUCE SOUFFLE
+
+          COFFEE--TEA
+
+       *       *       *       *       *
+
+CREAM OF CARROT SOUP
+
+          2 cups chopped carrots.
+          1 small onion sliced.
+          2 sprays parsley.
+          1/4 cup washed rice.
+          2 cups water.
+          2 cups scalded milk.
+          1/2 cup hot cream.
+          1/4 cup butter.
+          2 tablespoons flour.
+          Salt, pepper.
+
+PROCESS: Cook carrots in water until tender. Rub through sieve,
+reserving the liquor. Cook rice in milk in double boiler until soft.
+Saute onion a delicate brown in butter, add flour and stir to a paste.
+Add carrot mixture to milk and pour slowly over flour paste, stirring
+constantly; heat to boiling point and add cream. Strain into hot soup
+tureen and sprinkle with finely chopped parsley.
+
+
+POT ROAST
+
+Wipe five pounds beef cut from top of round; put bits of fat in an iron
+frying pan, shake over fire until tried out (there should be about
+one-fourth cup fat). Rub meat over with salt, dredge with flour and sear
+quickly over in hot fat turned into the pot in which meat is to roast.
+Add one cup boiling water, cover closely and cook slowly until meat is
+tender (about four or five hours), turn occasionally, add only
+sufficient water to prevent meat burning. The last hour of cooking
+sprinkle well with salt and pepper. Serve with brown gravy made from
+liquor in pot.
+
+
+MUSHROOM SAUCE
+
+          4 tablespoons butter.
+          5-1/2 tablespoons flour.
+          2 cups brown stock.
+          1/2 can small mushrooms.
+          1 egg yolk slightly beaten.
+          2 teaspoons butter.
+          1/2 tablespoon Worcestershire Sauce.
+          1/2 teaspoon Kitchen Bouquet.
+          Salt, pepper.
+
+PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour
+and continue browning, stirring constantly. Pour on stock slowly,
+continue stirring until sauce is smooth. Drain mushrooms from the liquor
+and saute them delicately in butter. Remove from range, add egg yolk and
+Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
+Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
+
+
+BROWNED POTATOES
+
+Pare the desired number of medium-sized potatoes; parboil ten minutes in
+boiling salted water. Drain, dry and place in pan around roast beef,
+veal or pork, fifty minutes before meat is done. Baste with the liquor
+in pan and turn often to brown evenly.
+
+
+PARSLEY ONIONS
+
+Select the desired number of silver skin onions, medium size. Peel and
+cover with boiling water, bring to boiling point, boil five minutes.
+Drain and cover again with boiling salted water. Cook until tender,
+drain and remove to serving dish. Melt one-third cup butter (for one
+dozen onions) in same sauce-pan, add one teaspoon finely chopped
+parsley. Pour butter over onions and sprinkle with black pepper.
+
+
+PARSNIP FRITTERS
+
+Wash and scrub parsnips. Cover with boiling water and cook until tender.
+Drain, plunge in cold water and rub off skins with the hands. Mash and
+rub them through a coarse sieve. Season with salt and pepper, moisten
+with a little cream and butter. Flour the hands and shape mixture in
+small, flat, oval cakes. Dredge them with flour and saute a golden brown
+in melted butter, turning them as griddle cakes. Serve very hot.
+
+
+CREAM COLD SLAW
+
+Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk
+and shave in very thin slices crosswise. Cover with ice water and when
+crisp drain dry. Mix with the following Cream Dressing. Pile
+pyramid-like in a glass serving dish, and serve very cold. If cabbage is
+large, use half a head.
+
+CREAM DRESSING
+
+One cup thick sour cream (not old sour cream). Chill and stir in one
+teaspoon salt, a few grains cayenne, three tablespoons fine sugar and
+three tablespoons vinegar, diluted with one tablespoon cold water. Beat
+well and pour over cabbage, toss lightly with a fork and sprinkle with
+one teaspoon finely chopped parsley.
+
+
+STEAMED SNOW BALLS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          Whites 4 eggs beaten until stiff.
+          1/2 teaspoon salt.
+          1/2 teaspoon orange extract.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
+and sift flour, baking powder and salt; add to first mixture alternately
+with milk. Add extract. Cut and fold in whites of eggs. Fill buttered
+pop-over cups two-thirds full, place in steamer, cover steamer with a
+folded crash tea towel, cover closely and steam forty-five minutes.
+Serve with orange sauce or in nests of Whipped Cream, sweetened and
+flavored with Vanilla.
+
+EDITORS NOTE:
+
+_This will also be found a very acceptable menu for a Christmas Dinner._
+
+[Sidenote: _December_
+
+_Fourth Sunday_]
+
+
+
+
+Menu
+
+          OYSTER COCKTAILS
+
+          CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS
+
+          CELERY      RIPE OLIVES
+
+          BRACE OF DUCKS--STUFFING
+
+          OLIVE SAUCE
+
+          GLAZED SWEET POTATOES--"THORN" APPLES
+
+          HAWAIIAN SALAD
+
+          PLUM PUDDING--BRANDY SAUCE
+
+          CHOCOLATE CAKE
+
+          BON BONS--NUTS AND RAISINS--FRUITS
+
+          CAFE NOIR--WATER BISCUIT--CHEESE
+
+       *       *       *       *       *
+
+OYSTER COCKTAILS
+
+          1 tablespoon fresh grated horseradish.
+          1 tablespoon vinegar.
+          2 tablespoons lemon juice.
+          1 tablespoon Worcestershire Sauce.
+          3 tablespoons tomato catsup.
+          1 teaspoon salt.
+          Few drops Tobasco Sauce.
+
+PROCESS: Mix ingredients in the order given. Chill thoroughly and pour
+over oyster cocktails. Place six small oysters in each cocktail glass,
+add sauce and serve very cold. This sauce is sufficient for six
+cocktails. Oyster Cocktails may be served very attractively in tomato
+cups.
+
+
+CREAM OF ALMOND SOUP
+
+          2 quarts chicken or white stock.
+          1-1/2 tablespoons butter.
+          3/4 cup blanched almonds.
+          2 tablespoons cornstarch.
+          1 cup hot cream.
+          Salt, pepper.
+          Few grains nutmeg.
+
+PROCESS: Cook the butter and flour together in a sauce-pan; add
+gradually hot stock until of the consistency to pour; then add
+remaining stock, let cook gently twenty minutes. Chop almonds fine,
+then pound them to a paste, add to first mixture and beat until
+thoroughly blended. Add hot cream and seasoning. Serve en tasse;
+sprinkle each portion with finely chopped parsley.
+
+
+ROAST BRACE OF DUCKS
+
+Dress and clean a brace (two) young domestic or wild ducks. Truss same
+as goose. If domestic ducks are used they may be stuffed. In the wild
+ducks place in each a head of celery; this is thought to improve their
+flavor. Domestic ducks should always be cooked "well done" and twice as
+long as wild ducks. Place the ducks on rack in dripping pan, sprinkle
+with salt and pepper, cover breast and legs with very thin slices of fat
+salt pork. Place in a hot oven and roast one and one-quarter hours,
+basting every five minutes (with fat in pan) for the first half hour,
+afterwards every ten minutes. Domestic ducks require a hotter oven than
+wild ducks or fowl. When tender, remove string and skewers. Place on hot
+serving platter, surround with Thorn Apples and serve with Olive sauce.
+
+STUFFING
+
+          2 cups cracker crumbs.
+          1 cup English walnut meats broken in small bits.
+          1 cup thick cream.
+          1/2 cup butter.
+          1 onion finely chopped.
+          1 teaspoon finely chopped parsley.
+          1/2 teaspoon celery salt.
+          1/4 teaspoon salt.
+          1/8 teaspoon black pepper.
+
+PROCESS: Crush crackers with the hands, not too fine. Add nut meats,
+butter melted, cream, onion and parsley; mix well with a fork; add
+seasonings. If stuffing appears too dry add more cream (a cup of chopped
+apple or celery may be added). This is sufficient stuffing for one duck.
+
+OLIVE SAUCE
+
+          4 tablespoons butter.
+          1 slice onion.
+          5-1/2 tablespoons flour.
+          2 cups Brown Stock.
+          1/2 teaspoon salt.
+          1/4 teaspoon pepper.
+          1 dozen olives.
+
+PROCESS: Melt butter in sauce-pan, add onion and cook until delicately
+browned; remove onion and stir butter until well browned; add flour
+sifted with seasonings, stir to a smooth paste and continue browning.
+Add stock gradually, beating constantly. Pare the meat from olive pits,
+leaving it in one continuous curl. Cover with boiling water and cook six
+or seven minutes. Drain and add to Sauce.
+
+
+GLAZED SWEET POTATOES
+
+Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in
+boiling salted water; drain and cut lengthwise in halves. Arrange them
+in a well-buttered granite dripping pan. Make a syrup by boiling one cup
+sugar with one-half cup water and two tablespoons butter three or four
+minutes. Dip each piece of potato into syrup and arrange in dripping
+pan. Bake until potatoes are tender (about forty minutes) basting two or
+three times with remaining syrup. Oven should not be too hot as these
+potatoes will scorch easily.
+
+
+"THORN" APPLES
+
+Prepare a syrup by boiling two cups sugar and one and three-fourths cups
+water ten minutes. Wash, wipe, core and pare the desired number of
+apples (about eight for this quantity of syrup). Drop apples into syrup
+when pared, to prevent discoloration. Cook until tender, skimming syrup
+when necessary. Use a deep sauce-pan for this purpose, as apples cook
+better when covered with syrup. Better cook four apples at a time. Drain
+from syrup and fill the cavities with quince jelly and stick apples
+thickly with blanched and shredded almonds slightly toasted. Cut the
+almonds lengthwise in three pieces, then divide, making six "thorns." It
+is best to toast them in the oven until they are a golden brown.
+
+
+HAWAIIAN SALAD
+
+Arrange slices of canned Hawaiian pineapple, drained from the liquor in
+the can, in nests of crisp lettuce heart leaves. Pile on these Malaga
+grapes peeled, cut in halves lengthwise and seeds removed, mixed with an
+equal quantity of English walnut meats broken in pieces. Sprinkle
+thickly with candied cherries, cut in fine shreds or chopped. Moisten
+with French Dressing No. 2.
+
+FRENCH DRESSING NO. 2
+
+          1/4 teaspoon salt.
+          1/4 teaspoon paprika.
+          Few grains cayenne.
+          6 tablespoons olive oil.
+          2 tablespoons lemon juice or
+          1 tablespoon Tarragon vinegar and
+          1 of lemon juice.
+
+PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon
+juice slowly while stirring constantly. Chill thoroughly and use on
+Fruit Salad.
+
+
+PLUM PUDDING
+
+          1/2 lb. stale bread crumbs.
+          1 cup scalded milk.
+          1/3 cup soft brown sugar.
+          5 eggs.
+          1 cup raisins seeded and shredded.
+          3/4 cup English currants.
+          1/2 cup English walnut meats chopped.
+          2/3 cup figs chopped fine.
+          1/2 cup citron cut in thin shreds.
+          2/3 cup Cottolene.
+          1/4 cup brandy.
+          1/2 grated nutmeg.
+          1 teaspoon cinnamon.
+          1/2 teaspoon mace.
+          1/2 teaspoon cloves.
+          1-1/2 teaspoons salt.
+
+PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar,
+yolks of eggs beaten very light, fruits mixed with nut meats and citron.
+Cream Cottolene and add to first mixture, then brandy and spices sifted
+together. Fold in whites of eggs beaten stiff; mix thoroughly and turn
+into a well-greased tube mold and steam five to six hours. Remove from
+mold to hot serving platter. Garnish with sprays of holly, pour around
+brandy, light with a taper and send to table en flambeau (in a flame).
+Serve with Brandy Sauce.
+
+BRANDY SAUCE
+
+          1/2 cup butter.
+          1 cup confectioners' sugar.
+          Whites 2 eggs beaten stiff.
+          1/8 teaspoon salt.
+          2/3 cup heavy cream whipped stiff.
+          2 tablespoons brandy.
+          1 tablespoon Jamaica rum.
+          Grating nutmeg.
+
+PROCESS: Cream butter, add sugar gradually, stirring constantly. Place
+over hot water, add eggs and beat with a Gem whip until evenly blended,
+cool slightly and add brandy, rum and salt. Fold in cream and sprinkle
+with nutmeg.
+
+[Sidenote: _December_
+
+_Fifth Sunday_]
+
+
+
+
+Menu
+
+          CONSOMME WITH BARLEY
+
+          ROAST LOIN OF PORK--BROWN GRAVY
+
+          APPLE RINGS
+
+          BAKED SWEET POTATOES
+
+          SPICED PEACHES
+
+          APPLE AND DATE SALAD
+
+          CRANBERRY TARTS--CHEESE
+
+          COFFEE
+
+       *       *       *       *       *
+
+CONSOMME WITH BARLEY
+
+          2 quarts consomme.
+          2 tablespoons pearl barley.
+          2 quarts boiling water.
+          Salt.
+          Chives or Parsley.
+
+PROCESS: Soak barley in cold water over night; drain and cook in boiling
+salted water until soft. Drain and reheat in consomme. Sprinkle in
+one-half tablespoon finely chopped chives or parsley. Serve with crisp
+crackers.
+
+
+ROAST LOIN OF PORK
+
+Wipe a five-pound loin of pork (little pig if possible); sprinkle with
+salt, pepper, powdered sage and dredge with flour. Place in dripping
+pan, surround with some of the fat cut in small cubes. Set to cook in a
+moderate oven for four hours, basting every ten minutes for the first
+half hour and afterwards every fifteen minutes, with dripping in pan.
+Remove to serving platter, surround with Apple Rings and make a gravy
+same as for other roast meats.
+
+
+APPLE RINGS
+
+Pare, core and cut apples that are not too sour, in rings one-half inch
+thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup
+sugar with one cup water, ten minutes. Drop in three or four Cassia buds
+or pieces of stick cinnamon. Cook three or four apple rings at a time in
+syrup until soft, turning often to preserve their shape. Drain and
+arrange them around roast loin of pork. The syrup may be used for
+stewing apples or prunes.
+
+
+BAKED SWEET POTATOES
+
+Select smooth sweet potatoes of uniform size. Wash and scrub with a
+vegetable brush. Bake same as white potatoes. When soft, break the
+skins, put into each a teaspoon butter and serve hot.
+
+
+APPLE AND DATE SALAD
+
+Pare and core three Jonathan apples. Cut them Julienne style (in
+straws); there should be two cups. Sprinkle apples with lemon juice to
+prevent discoloration. Clean one-half pound of dates, remove skins and
+stones; let them dry off in the oven. When cold cut each date in strips,
+same as apples. Mix apples and dates and marinate them with French
+Dressing. Let stand one hour. Then add one-half cup almonds cut in
+shreds lengthwise. Mix well and serve in nests of lettuce heart leaves.
+Mask with Mayonnaise Dressing.
+
+
+CRANBERRY TARTS
+
+Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put
+one or two teaspoons Cranberry mixture on one side of square, moisten
+the edges with water, fold in triangle shape. Crimp the edges and prick
+over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve
+hot with cheese.
+
+CRANBERRY MIXTURE
+
+          2 cups cranberries chopped moderately.
+          1/2 cup raisins seeded and chopped.
+          1-1/2 cups sugar.
+          1/3 cup water.
+          Few grains salt.
+          1 tablespoon butter.
+
+PROCESS: Mix ingredients in the order given (except butter). Cook until
+soft, stirring constantly. Add butter, chill mixture. Use for pie with
+one crust and decorate, when baked, with pastry cut in fancy shapes and
+baked on a tin sheet, or use for filling tarts.
+
+
+
+
+_Supplementary Recipes_
+
+          _Including recipes for a few cakes for special
+          occasions, a variety of cookies suitable for use
+          at any time, together with a selection of
+          breakfast cakes, muffins, rolls, etc., that would
+          not usually come within the compass of a dinner
+          menu._
+
+
+BRIDE'S CAKE
+
+          1/2 cup Cottolene.
+          2 cups fine granulated sugar.
+          1/2 cup milk.
+          2-1/2 cups pastry flour.
+          3 teaspoons baking powder.
+          1/2 teaspoon salt.
+          1 teaspoon orange extract
+          Whites of 8 eggs.
+
+PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
+and sift flour with baking powder and salt; add alternately to first
+mixture with milk, continue beating. Add extract, and cut and fold in
+the whites of eggs beaten until stiff and dry. Fill a tube cake pan
+well-greased with Cottolene, two-thirds full, and bake fifty minutes in
+a moderate oven. When slightly cool, spread with Ornamental Frosting.
+
+
+TWELVE POUND FRUIT CAKE
+
+"GROOM'S CAKE"
+
+          1/2 pound Cottolene.
+          1 pound brown sugar rolled.
+          Yolks 12 eggs well beaten.
+          2 cups N. O. Molasses.
+          1 pound flour.
+          1/2 tablespoon cinnamon.
+          1 teaspoon cloves.
+          1/2 tablespoon mace.
+          1 teaspoon salt.
+          1 teaspoon soda.
+          Whites 12 eggs beaten stiff.
+          2-1/2 pounds seeded raisins.
+          3 pounds currants.
+          1 pound citron thinly sliced and cut in shreds.
+          1/2 pound candied cherries cut in quarters.
+          1/4 pound candied orange peel finely chopped.
+          1/4 pound candied lemon peel finely chopped.
+          1/4 cup brandy.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
+egg yolks, continue stirring and beating, add molasses, flour mixed and
+sifted with spices, salt and soda; fold in the whites of eggs and lastly
+add the fruit except citron. Turn mixture into a well-greased pan lined
+with several thicknesses of heavy paper, put citron into mixture in
+layers, having a layer of batter on top. Divide the mixture equally in
+two tube pans, eight inches in diameter, filling pans two-thirds full.
+Bake two and three-quarter hours.
+
+
+NEW ENGLAND ELECTION CAKE
+
+          1 cup bread dough slightly rounded.
+          1/3 cup Cottolene.
+          2 eggs.
+          1 cup soft brown sugar.
+          1/2 cup sour milk.
+          2/3 cup seeded and shredded raisins.
+          6 large figs chopped fine.
+          1-1/4 cups flour.
+          1/2 teaspoon soda.
+          1/4 teaspoon cloves.
+          1/2 teaspoon nutmeg.
+          1/2 teaspoon cinnamon.
+          1 teaspoon salt.
+
+PROCESS: Cream Cottolene and work it in the dough with the hand. Add
+eggs well beaten, sugar, soda dissolved in milk, fruit dredged with
+one-fourth cup flour, remainder flour mixed and sifted with spices and
+salt. Beat thoroughly with the hand. Turn mixture into a well-buttered,
+brick-shaped bread pan, cover and let rise for one and a quarter hours
+in a warm place. Bake one hour in a moderate oven. Spread with
+
+MILK FROSTING
+
+          1-1/2 cups granulated sugar.
+          1/2 cup rich milk.
+          1 teaspoon butter.
+          1/4 teaspoon each vanilla and lemon extract.
+
+PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly
+that sugar may not stick to saucepan, bring to boiling point and cook
+without stirring twelve to fourteen minutes. Remove from range and beat
+until of the consistency to spread; add flavoring and pour over cake,
+spread evenly with spatula. When frosting is firm, crease at once with
+the dull edge of a silver knife. When eggs are high in price, this
+frosting will prove very acceptable.
+
+
+CHOCOLATE LAYER CAKE
+
+          4 squares chocolate.
+          3 tablespoons boiling water.
+          1/3 cup Cottolene.
+          1-1/2 cups sugar.
+          1/2 cup milk.
+          2 cups pastry flour.
+          2 teaspoons baking powder.
+          1/4 teaspoon salt.
+          3 eggs.
+          1/2 teaspoon Vanilla.
+
+PROCESS: Melt chocolate over hot water, add boiling water and cook over
+hot water until smooth, stirring constantly. Cream Cottolene, add sugar
+gradually, stirring constantly; add chocolate mixture. Add yolks of eggs
+well beaten. Mix and sift flour, baking powder and salt, add alternately
+to first mixture with milk. Add flavoring, and cut and fold in the
+stiffly beaten whites of eggs. Turn into buttered layer cake pans and
+bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for
+recipe see Page 56) and sprinkle with shredded toasted almonds before
+frosting sets.
+
+
+VALENTINE CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          4 eggs.
+          1 cup milk.
+          3-1/4 cups flour.
+          4-1/2 teaspoons baking powder.
+          1 teaspoon rose water.
+          1/4 teaspoon mace.
+          1/2 teaspoon salt.
+
+PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk
+thick and light, add gradually remaining cup sugar. Combine mixtures.
+Mix and sift flour, baking powder, mace and salt. Add alternately to
+first mixture with milk, add rose water. Then cut and fold in the
+stiffly beaten whites of eggs. Bake in small heart-shaped individual
+tins. Cover with frosting and outline the edge with tiny red candies.
+
+
+SEED CAKES
+
+          2/3 cup Cottolene.
+          2 cups sugar.
+          2 eggs well beaten.
+          1 teaspoon soda.
+          1 cup buttermilk.
+          1 teaspoon salt.
+          Flour.
+          1-1/2 tablespoons caraway seeds.
+          Raisins.
+
+PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda
+dissolved in milk, salt, seeds, and flour to make a soft dough. Chill
+the dough and shape as other cookies. Place a seeded raisin or the half
+of a pecan nut meat in center of each before baking.
+
+
+CHOCOLATE NUT AND FRUIT COOKIES
+
+          1/3 cup Cottolene.
+          1 cup sugar.
+          1/4 cup grated chocolate.
+          2 extra tablespoons sugar.
+          2 tablespoons boiling water.
+          2 eggs well beaten.
+          1 cup nut meats chopped.
+          1 cup raisins seeded and shredded.
+          2-1/4 cups flour.
+          3 tablespoons baking powder.
+          1/4 teaspoon salt.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
+chocolate over hot water, add the two extra tablespoons sugar and
+boiling water. Cook one minute; when cool add to first mixture. Add
+beaten eggs. Mix and sift flour (reserving one-fourth cup), baking
+powder and salt. Add to cake mixture. Add fruit and nut meats dredged
+with remaining flour. Chill mixture. Drop from spoon onto a well-greased
+baking sheet one and one-half inches apart; press a raisin or the half a
+nut meat in center of each cake and bake in a moderate oven.
+
+
+RAISIN CAKELETS
+
+          1/3 cup Cottolene.
+          1 cup fine sugar.
+          2 eggs well beaten.
+          Yolk 1 egg.
+          1/2 cup milk.
+          2 cups flour.
+          3 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 cup raisins seeded and cut in pieces.
+          1 tablespoon flour.
+          Blanched and shredded almonds.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
+Add to first mixture alternately with milk; add raisins dredged with
+tablespoon flour. Beat thoroughly and fill small, buttered individual
+tins two-thirds full. Strew tops with almonds, sprinkle with powdered
+sugar and bake twelve to fifteen minutes in a moderate oven.
+
+
+PLAIN GINGER CAKES
+
+          1 cup N. O. molasses.
+          2 teaspoons soda.
+          1/2 cup Cottolene.
+          1/2 cup boiling water.
+          4 cups flour.
+          1 teaspoon salt.
+          1 tablespoon ginger.
+          1 teaspoon cinnamon.
+          1/4 teaspoon cloves.
+
+PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine
+in mixing bowl. Mix and sift flour, salt and spices, add to first
+mixture and beat thoroughly. Chill dough and roll a small portion at a
+time to one-half inch thickness, shape with a round cutter. Press a
+seeded raisin in top of each, sprinkle with coarse granulated sugar.
+Bake in a moderate oven. It may be necessary to add more flour, as flour
+varies in thickening properties.
+
+
+BROWNIES
+
+          3 tablespoons Cottolene.
+          1 egg well beaten.
+          1/4 cup powdered sugar.
+          1/3 cup bread flour.
+          1/3 cup N. O. molasses.
+          3/4 cup pecan nut meats broken in small bits.
+          1/4 teaspoon salt.
+          1/2 teaspoon ginger.
+
+PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg,
+flour sifted with salt, ginger and nut meats. Bake in very small
+well-greased, iron gem or brownie cups. Place one-half pecan nut meat on
+top of each cake.
+
+
+BRANDY SNAPS
+
+          1/2 cup molasses.
+          1/4 cup Cottolene.
+          7/8 cup flour.
+          2/3 cup granulated sugar.
+          1 tablespoon ginger.
+          1/4 teaspoon nutmeg.
+          1/8 teaspoon salt.
+
+PROCESS: Put molasses in sauce-pan, bring to boiling point; add
+Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg
+and salt. Drop from tip of spoon in small portions on a buttered tin
+sheet, about three inches apart. Bake in a slow oven. When slightly
+cool, remove from sheet with a spatula and roll over the handle of a
+wooden spoon. Lay on cake cooler until crisp.
+
+
+BAKING POWDER BISCUITS
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          2 tablespoons Cottolene.
+          3/4 cup milk or water.
+
+PROCESS: Sift together flour, baking powder and salt. Add shortening and
+rub into flour with tips of fingers, using a light touch. Add milk or
+water, mix with a knife to a soft dough. Turn on a lightly floured
+board; knead slightly. Pat and roll to one-half inch thickness. Shape
+with small biscuit cutter. Place close together in a buttered pan and
+bake in a hot oven fifteen minutes.
+
+
+CREAM FRUIT ROLLS
+
+          2 cups pastry flour.
+          1/2 teaspoon salt.
+          4 teaspoons baking powder.
+          1 tablespoon Cottolene.
+          1 cup cream.
+          Dates.
+
+PROCESS: Sift together flour, salt and baking powder; add shortening and
+rub in with tips of fingers. Add cream, mix with knife to a soft dough.
+Turn on a lightly floured board; pat and roll to one-third inch
+thickness. Cut with biscuit cutter, place one-half of a stoned date on
+half of biscuit, brush edges with milk and fold as Parker House Rolls.
+Press edges together, brush top of rolls with milk and place one-half
+date on top of each. Bake on a buttered sheet in a hot oven fifteen
+minutes.
+
+
+LITTLE CREAM BISCUIT
+
+          2 cups pastry flour.
+          4 teaspoons baking powder.
+          1/4 teaspoon salt.
+          1 tablespoon Cottolene.
+          3/4 cup of rich cream.
+
+PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
+with tips of fingers. Cut the cream into mixture with a silver knife.
+When well mixed, toss on a well-floured board, pat and roll one-half
+inch thick. Shape with very small biscuit cutter (size of silver
+dollar), brush the top over with milk and bake twelve to fifteen minutes
+in a hot oven.
+
+
+WHEAT MUFFINS
+
+          3 tablespoons Cottolene.
+          1/4 cup sugar.
+          3/4 cup thin cream or milk.
+          4 teaspoons baking powder.
+          2 cups flour.
+          1/2 teaspoon salt.
+          1 egg beaten very light.
+
+PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually,
+then alternately cream and flour sifted with baking powder and salt. Add
+well-beaten egg. Bake in hot, well-buttered gem cups. A cup of
+blueberries may be added to this mixture for blueberry tea cakes or
+one-fourth pound dates may be stoned, chopped and added to the butter
+and sugar for date muffins.
+
+
+GRAHAM MUFFINS
+
+          1 cup Graham flour.
+          1 cup white flour.
+          1/4 cup sugar or molasses.
+          1 teaspoon salt.
+          1 cup milk.
+          1 egg beaten very light.
+          2 tablespoons Cottolene.
+          4 teaspoons baking powder.
+
+PROCESS: Sift together flours, sugar, salt and baking powder. Add milk
+gradually, egg beaten very light and melted Cottolene. Beat mixture
+thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in
+a hot oven.
+
+
+CORN MUFFINS
+
+          1 cup corn meal.
+          1 cup white flour.
+          4 teaspoons baking powder.
+          1/4 cup sugar.
+          1/2 teaspoon salt.
+          1 cup thin cream or milk.
+          2 eggs beaten very light.
+          2 tablespoons Cottolene.
+
+PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.
+Add cream or milk and stir to a smooth batter. Add well beaten eggs and
+melted butter. Beat thoroughly and bake in hot buttered gem cups in a
+hot oven twenty minutes.
+
+
+POPOVERS
+
+          1 cup flour.
+          1/4 teaspoon salt.
+          7/8 cup milk.
+          1 teaspoon melted Cottolene.
+          2 eggs beaten very light.
+
+PROCESS: Sift flour and salt together, add milk gradually, beating
+continuously. Add melted Cottolene and beaten eggs. Beat batter with a
+Dover egg beater three or four minutes until it is perfectly smooth,
+creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups
+and bake in a hot oven thirty to thirty-five minutes. They may also be
+baked in earthen custard cups. When baked in the latter vessel they will
+have a glazed appearance.
+
+
+SOUR MILK GRIDDLE CAKES
+
+          2-1/2 cups flour.
+          1 teaspoon salt.
+          1 tablespoon Cottolene.
+          2 cups rich sour milk.
+          1-1/4 teaspoons soda.
+          1 egg lightly beaten.
+
+PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a
+smooth batter. Add Cottolene and well-beaten egg; continue beating until
+ingredients are thoroughly blended. Batter should be smooth and creamy.
+Drop by spoonsful on well-greased, hot griddle; grease griddle with
+melted Cottolene. Cook on one side and, when light and covered with
+bubbles, turn and cook on the other side.
+
+
+WAFFLES
+
+          3-1/2 cups flour.
+          2 tablespoons baking powder.
+          1 teaspoon salt.
+          2 cups milk.
+          Yolks 4 eggs.
+          Whites 4 eggs.
+          1 tablespoon melted Cottolene.
+
+PROCESS: Mix and sift dry ingredients, add milk gradually, beating
+constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs
+beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle
+iron (use melted Cottolene for greasing waffle iron), browning first on
+one side, then turn iron and brown on the other. Serve with maple or
+lemon syrup.
+
+
+GERMAN COFFEE CAKE
+
+          1 cup scalded milk.
+          3 tablespoons Cottolene.
+          1/3 cup sugar.
+          1/2 teaspoon salt.
+          1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
+          1 egg well beaten.
+          1/2 cup seeded and shredded raisins.
+          Flour.
+
+PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk.
+When lukewarm add dissolved yeast cake, beaten egg and sufficient flour
+to make a very thick batter. Beat thoroughly until mixture is smooth.
+Add raisins, cover closely and set to rise. When light, spread dough in
+buttered dripping pan one inch in thickness; cover and let rise again.
+Before placing in the oven, brush over with beaten egg and cover with
+the following mixture:
+
+Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix
+with one and one-half teaspoons cinnamon. When sugar is partially melted
+add one and one-half tablespoons flour. Mix well and spread on cake,
+strew top with blanched and shredded almonds, bake twenty-five minutes
+in a moderate oven.
+
+
+SALAD ROLLS
+
+          1 cup scalded milk.
+          1-1/2 cups flour.
+          3 tablespoons sugar.
+          1/8 cup melted Cottolene.
+          1 teaspoon salt.
+          2 eggs well beaten.
+          1 compressed yeast cake dissolved in
+          1/4 cup lukewarm water.
+          3/4 teaspoon grated lemon rind.
+          Flour.
+
+PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When
+lukewarm add dissolved yeast cake and one and one-half cups flour, beat
+thoroughly; cover and let rise; when light add melted Cottolene, well
+beaten eggs, grated lemon rind and just enough flour to knead. Cover and
+set to rise again; when light turn on a floured board, knead slightly;
+roll to one-half inch thickness, shape with very small biscuit cutter,
+then roll each biscuit in the shape of a finger roll. Place on a
+buttered sheet an inch and one-half apart; set to rise, and bake fifteen
+minutes in a hot oven. Five minutes before removing from oven, brush
+over tops with white of one egg slightly beaten, diluted with one
+tablespoon milk.
+
+
+CINNAMON ROLLS
+
+          2 cups scalded milk.
+          2/3 cup sugar.
+          1 compressed yeast cake in 1/2 cup lukewarm water.
+          1 teaspoon salt.
+          4 tablespoons granulated sugar.
+          3 eggs lightly beaten.
+          1/2 teaspoon cinnamon.
+          1/3 cup Cottolene.
+          Flour.
+
+PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two
+cups flour and dissolved yeast cake; beat thoroughly; cover and set to
+rise. When light, add well beaten eggs, Cottolene worked to a creamy
+consistency, sugar, salt and flour enough to knead (about six and
+one-half cups). Knead until smooth and elastic. Roll out to one-fourth
+inch thickness, spread generously with soft butter, sprinkle thickly
+with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off
+slices one-half inch thick; set them close together, cut side down, in a
+greased dripping pan. Brush between rolls with melted Cottolene, cover
+and set to rise. When light, bake thirty minutes in a moderate oven,
+remove from oven and brush over with white of egg diluted with two
+tablespoons cold milk. Return to oven to brown; repeat, to make them
+glossy.
+
+
+BLUEBERRY TEA CAKE
+
+          3 tablespoons Cottolene.
+          1/2 cup sugar.
+          1 egg.
+          2-2/3 cups bread flour.
+          4 teaspoons baking powder.
+          1 teaspoon salt.
+          1 cup milk.
+          3/4 cup berries.
+
+PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
+egg beaten thick and light. Mix and sift flour (except three
+tablespoons), baking powder and salt; add to first mixture alternately
+with milk. Sprinkle remaining flour over berries and fold them in
+quickly. Bake in well greased shallow pan thirty minutes in a moderate
+oven. Serve hot with Hard Sauce or cream, or with butter.
+
+
+DOUGHNUTS
+
+          3 eggs.
+          1-1/3 cups sugar.
+          3 tablespoons Cottolene.
+          5 cups bread flour.
+          1 teaspoon nutmeg.
+          2 teaspoons salt.
+          1-1/4 cups sour cream.
+          1-1/2 teaspoons soda.
+
+PROCESS: Beat eggs very light without separating the whites and yolks;
+add sugar gradually, beating constantly; add Cottolene and continue
+beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to
+first mixture with sour cream. Chill dough, then toss on a slightly
+floured board, roll to one-half inch thickness; shape with cutter and
+fry in deep, hot Cottolene. Drain on soft brown paper. When cool,
+sprinkle with powdered sugar.
+
+
+CRULLERS
+
+          4 tablespoons Cottolene.
+          1-1/4 cup sugar.
+          2 eggs.
+          4 cups flour.
+          1/4 teaspoon nutmeg.
+          4 teaspoons baking powder.
+          1/2 teaspoon salt.
+          3/4 cup milk.
+          1/4 cup Sherry wine.
+          Cinnamon and powdered sugar.
+
+PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
+Add yolks beaten thick and light, and whites beaten stiff and dry. Mix
+and sift flour, salt, nutmeg and baking powder, add to first mixture
+alternately with milk; add Sherry wine. Turn onto a well-floured board
+and pat and roll to one-eighth inch thickness. Cut in pieces three
+inches long by two and one-half inches wide, make four parallel gashes
+lengthwise of each cruller, at equal distances apart; lift each by
+running fingers through gashes and drop carefully into hot Cottolene;
+turn when they rise to top of fat. When cooked, drain on brown paper and
+sprinkle with powdered sugar mixed with a little cinnamon.
+
+
+FRIED OYSTERS (IN CRACKER MEAL)
+
+Wash the desired number of New York Counts, using one cup cold water to
+a quart of oysters. Drain and dry them between crash towels. Sprinkle
+with salt and pepper, dredge with flour and dip them, one at a time, in
+egg, diluted with two tablespoons cold water to each egg. Then dip in
+fine cracker meal. It is very important that each oyster is well covered
+with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown
+paper, garnish with stuffed olives and sprays of parsley.
+
+
+FRIED OYSTERS (IN BATTER)
+
+Follow directions in the foregoing recipe, and dip oysters in batter
+(see next page). Fry in deep hot Cottolene, turn occasionally. Drain and
+serve on folded napkin, garnished with curled celery and slices of lemon
+rind dipped in finely chopped parsley.
+
+BATTER
+
+          1 cup bread flour.
+          1/2 teaspoon salt.
+          1/2 teaspoon celery salt.
+          1/8 teaspoon pepper.
+          2 eggs.
+          3/4 cup milk.
+
+PROCESS: Mix and sift dry ingredients; add milk slowly, beating
+constantly until batter is smooth. Beat eggs thick and light, cut and
+fold them into batter. Beat thoroughly and dip the drained and dried
+oysters into batter, one by one, and fry in deep, hot Cottolene.
+
+
+COD FISH BALLS
+
+          1 cup "picked up" codfish.
+          2-2/3 cups potatoes.
+          1 egg well beaten.
+          1 tablespoon butter.
+          Few grains pepper.
+
+PROCESS: Wash fish and cover with cold water; let stand several hours,
+"pick up" in small pieces. Wash, pare and cut potatoes in small cubes,
+measure them, soak in cold water for an hour; cook with fish in boiling
+water until potatoes are soft. Drain through a sieve until quite dry;
+return to sauce-pan in which they were cooked, mash thoroughly that
+there may be no lumps left in potatoes. Add butter, egg and pepper. Beat
+with a slotted wooden spoon until very light. Season with salt if
+necessary. Take up by rounded tablespoons, place in croquette basket and
+fry one minute in deep hot Cottolene (frying six fish balls at a time);
+drain on brown paper. Allow fat to reheat between fryings.
+
+
+MAITRE D'HOTEL BUTTER
+
+PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half
+teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in
+the order given; also one-half tablespoon finely chopped parsley, and
+three-fourths tablespoon lemon juice, drop by drop, beating constantly.
+This is used as a dressing for certain kinds of fish.
+
+
+
+
+INDEX
+
+
+                                                            PAGE
+
+  Alabama Salad                                               50
+
+  Ambrosia                                                    27
+
+  Anise Seed Wafers                                           27
+
+  Apple, Baked                                               160
+    Baked and Stuffed with Figs                              138
+    Cake with Lemon Sauce                                     37
+    Crab, Spiced                                             147
+    and Date Salad                                           174
+    Pie (Plain Paste)                                        124
+    Rings                                                    173
+    Sauce, Chantilly                                          17
+    Sauce, Spiced                                             38
+    Thorn                                                    171
+
+  Apricot Dumplings                                          161
+    Frozen                                                   117
+    Sauce, Dried                                              46
+
+  Asparagus, Cream of                                         66
+    Salad                                                     72
+    Tips in Croustades                                        85
+    with Butter Sauce                                         70
+
+
+  Banana Baked (Sultana Sauce)                                60
+    Fritters                                                 126
+    Sauce                                                     24
+
+  Beans, Boiled, White                                        39
+    String, Buttered                                          36
+    String, Salad                                             91
+    Stringless, with Bacon                                    67
+
+  Bechamel Sauce                                              85
+
+  Beef, Boiled                                                23
+    Corned, boiled with Vegetables                            73
+    Braised                                                  139
+    Fillets, Pan Broiled                                     108
+    Fillet Roast                                             125
+    Pot Roast                                                166
+    Rolled Rib Roast                                         146
+    Spiced                                                   114
+    Tongue, Braised                                           29
+
+  Beets, Buttered                                            143
+    in Drawn Butter                                           92
+    Pickled                                                  136
+
+  Biscuit, Baking Powder                                     180
+    Little Cream                                             180
+    Tea                                                      158
+
+  Blackberry Roly-Poly                                       112
+
+  Blueberry Pie                                               99
+    Steamed Pudding                                           96
+    Tea Cake                                                 184
+
+  Bluefish a la Creole                                        66
+
+  Bouillon, Chicken                                           54
+    Clam                                                      57
+    Tomato                                                32, 97
+
+  Brandy Snaps                                               179
+    Sauce                                                    172
+
+  Bread, Biscuit Tea                                         158
+    Corn, Thin                                                95
+    Croutons                                                  87
+    Crusts                                                    44
+    Graham                                                   164
+    Rings, Imperial                                          100
+    Sandwiches (Nut Bread)                                   152
+    Sticks                                               15, 150
+
+  Broth, Standard                                             32
+
+  Brussels Sprouts                                            34
+
+
+  Cabbage, Cream Cold Slaw                                   168
+    New Salad                                                102
+    Peggy's Sour                                              58
+    Relish                                                20, 63
+    Salad                                                     36
+    Scalloped                                                140
+
+  Cakes, Anise Seed Wafers                                    27
+    Apple Cake                                                37
+    Bride's Cake                                             175
+    Chocolate Jumbles                                         42
+    Chocolate Layer                                          177
+    Chocolate Nut                                             18
+    Chocolate, Rich                                          106
+    Cocoanut                                                  56
+    Cocoanut Cubes                                            18
+    Coffee Cake, German                                      182
+    Corn Starch Loaf                                          68
+    Fruit Cake, Twelve Pound                                 175
+    Griddle (Sour Milk)                                      182
+    Marble                                                    64
+    New England Election                                     176
+    Nut and Raisin                                            92
+    Peach, with Sweetened Cream                              132
+    Raisin Cakelets                                          178
+    Seed Cakes                                               177
+    Spanish Layer                                             74
+    Strawberry Shortcake                                      59
+    Sultana                                                  118
+    Tea Cake, Blueberry                                      184
+    Twelve Pound Fruit                                       175
+    Valentine Cakes                                          177
+    White Nut                                                102
+
+  Cake Frostings (see Frostings)
+
+  Canapes, Cheese                                             81
+    Nova Scotia                                              108
+    Nut and Olive                                            142
+    Shrimp Cocktail                                          134
+    Smoked Sturgeon                                           57
+    Tomato                                                   119
+
+  Caramel Frosting with Nuts                                  93
+
+  Carrot, Cream of                                           166
+
+  Carrots in Cream Sauce                                      72
+
+  Cauliflower a la Bechamel                                  111
+    Salad                                                    132
+    with Cheese Sauce                                    95, 132
+
+  Celery, Creamed                                        29, 151
+    Salads (See under Heading Salad)
+
+  Cheese, Balls                                      52, 99, 114
+    Butter Thins                                              97
+    Canape                                                    81
+    Cottage                                                  124
+    Fingers                                                  141
+    and Pimento Salad                                         26
+    Sauce                                                     96
+    Souffle                                                   58
+
+  Cherry, Duff                                                88
+    Pie                                                       80
+    Punch                                                     83
+    Roly-Poly                                                 85
+    Sauce                                                     86
+
+  Chicken Bouillon Chantilly                                  54
+    Broiled                                                  110
+    Consomme (See under Heading Consomme)
+    Dumplings                                                 47
+    Fricassee                                                 54
+    Fried                                               131, 137
+    Pressed                                                  104
+    Stewed                                                    47
+    Stew with Tea Biscuits                                   157
+
+  Chili Sauce                                                 98
+
+  Chive Sauce (See under Heading Sauce)
+
+  Chocolate Cake (See under Cakes)
+    Hot Sauce (Ice Cream)                                     18
+
+  Chowder, Corn                                               25
+
+  Clam, Bouillon                                              57
+    and Tomato Consomme                                      142
+
+  Cocktail, Grape Fruit                                       32
+    Oyster                                               49, 169
+    Shrimp                                                   134
+
+  Cocoanut Cake                                               56
+    Cubes                                                     18
+
+  Cod, Boiled Fresh                                          135
+    Fish Balls                                               186
+
+  Coffee, Boiled                                              30
+    Cake, German                                             182
+    Cafe au Lait (Iced)                                       99
+    Iced                                                      93
+    Noir                                                      21
+
+  Consomme, Chicken (Cold)                                    90
+    Chicken, with Macaroni Rings and Tomatoes                 35
+    Chicken, with Poached Egg Yolks                           84
+    Clam and Tomato                                          142
+    Clear                                                    149
+    Duchess                                                   15
+    with Barley                                              173
+    with Egg Balls                                            19
+    Princess                                                  78
+    Printaniere                                              100
+    with Rice Balls                                          149
+    au Riz                                                   113
+    with Vegetables                                           94
+
+  Cookies                                               178, 179
+
+  Corn, Bread, Thin                                           95
+    Chowder                                                   25
+    Fritters                                             63, 132
+    Green, Pudding                                           105
+    Stewed Dried                                              48
+    Stewed with Tomatoes                                     129
+    Sweet, Boiled                                            117
+    Sweet, New England Style                                 154
+
+  Corned Beef, with Vegetables                                73
+
+  Cottage Cheese                                             124
+    Peach Pudding                                            115
+    Pudding, Steamed                                          24
+
+  Cottolene, How to Use                                     6, 7
+    What It Is                                                 5
+
+  Crab Meat                                                   15
+
+  Cranberry Jelly                                            154
+    Tarts                                                    174
+
+  Cream Biscuit                                              180
+    Dressing                                             50, 168
+    Fruit Rolls                                              180
+    Gravy                                                    131
+    Salad Dressing                                           105
+    Sauce                                               151, 155
+
+  Croquettes, Sweet Potato                                    52
+
+  Croutons                                                44, 87
+
+  Crullers                                                   185
+
+  Cucumber Baskets                                           117
+
+  Culinary Hints                                              12
+
+  Currant Jelly Sauce                                         36
+    Pie                                                       83
+    Pudding, Steamed                                          46
+
+  Custard Pie                                                 72
+
+
+  Dandelion, Greens                                           76
+    Salad                                                     73
+
+  Desserts (See under Heading Fruits)
+
+  Doughnuts                                                  184
+
+  Drawn Butter Sauce                                     92, 156
+
+  Dressing, Cream                                        50, 168
+    French                                           79, 83, 172
+    Mayonnaise                                                79
+    Relish                                                    64
+    Salad (Boiled)                                            98
+    Salad (Cream)                                            105
+
+  Duck, Roast (with stuffing)                                170
+
+  Dumplings, Apricot                                         161
+    Chicken                                                   47
+    Peach                                                    129
+
+
+  Egg Balls                                                   19
+    Sauce                                                95, 135
+    and Watercress Salad                                      48
+
+  Egg Plant, Fried                                           140
+    Saute with Fine Herbs                                     41
+    Stuffed                                                  163
+
+  Endive, Celery and Green Pepper Salad                       17
+    Dressed                                                  129
+    French                                                    34
+
+
+  Fig Pudding                                                165
+
+  Figs in Sherry Jelly                                        92
+
+  Fish, Bass, Black, Baked                                    94
+    Bass, Sea, Breaded                                        19
+    Blue, a la Creole                                         66
+    Cod, Boiled, Fresh                                       135
+    Codfish Balls                                            186
+    Finnan Haddie, Broiled                                    58
+    Halibut, Baked                                            62
+    Halibut, Boiled (Cold)                                   116
+    Lake Trout, in Paper Bag                                  33
+    Perch, Fried                                              84
+    Sauce, a l'Italienne                                      33
+    Sauce, Tartare                                            84
+    White, Planked                                            49
+
+  French Dressing                                    79, 83, 172
+
+  French Fried Potatoes                                      117
+
+  Fricassee of Chicken                                        54
+    Tomato                                                    50
+
+  Fritter, Banana                                            126
+    Corn                                                 63, 132
+    Batter (Egg Plant)                                       140
+    Parsnip                                                  167
+    Pineapple                                                 45
+
+  Frostings, Boiled                                           56
+    Caramel with Nuts                                         93
+    Maple                                                    103
+    Milk                                                     176
+
+  Fruits, Ambrosia                                            27
+    Apples (See under Heading Apples)
+    Apricots, Frozen                                         117
+    Cantaloupe a la Mode                                     113
+    Crab Apples, Spiced                                      147
+    Cranberry Jelly                                          154
+    Figs in Sherry Jelly                                      92
+    Grape Fruit Cocktail                                      32
+    Peaches (Sliced)                                         120
+    Pineapple Fritters                                        45
+    Raspberry Whip                                           102
+    Rhubarb, Stewed                                           64
+    Rhubarb Tarts                                             52
+    Strawberries, Frozen                                  67, 74
+    Watermelon with Sherry Sauce                             100
+
+
+  Ginger Cakes, Plain                                        179
+
+  Goose, Roast                                                16
+
+  Graham Bread and Sandwiches                                164
+    Muffins                                                  181
+    Plum Pudding                                             148
+    Pudding, Steamed                                          61
+
+  Grandma's Bread Stuffing                                   154
+
+  Grape Fruit Cocktails                                       32
+    Salad                                                     52
+
+  Gravy, Cream                                               131
+    Brown                                                    146
+
+  Griddle Cakes                                              182
+
+  Guinea Fowl, Roast                                          40
+
+
+  Halibut, Baked                                              62
+    Boiled (Cold)                                            116
+
+  Ham, Baked                                                  51
+
+  Hamburg Roast                                               81
+
+  Hard Sauce                                                 161
+
+  Hints, Culinary                                         11, 12
+
+  Horse-Radish Sauce                                     51, 120
+
+
+  Ices, Orange                                                42
+    Raspberry                                                113
+
+  Ice Cream, Peach                                      106, 109
+    Sauce, (Hot Chocolate)                                    18
+    Vanilla                                                   17
+
+  Imperial Rings                                             100
+    Sticks                                                    15
+
+  Introductory                                              3, 4
+
+
+  Lake Trout in Paper Bag                                     33
+
+  Lamb, Breast of, Stuffed and Roasted                        35
+    Chops, Breaded                                            78
+    Shoulder of, Roast                                        87
+    Stuffing                                                  36
+
+  Lemon Pie                                                   20
+    Sauce                                                     37
+
+  Lettuce, Head, Dressed                                 41, 111
+    Cream of                                                 104
+    Garden Cress and Onion Salad                             120
+    with Cream Dressing                                       85
+    Peppergrass and Onion Salad                              109
+    Radish and Onion Salad                                   123
+
+  Liver, Calf's, Braised                                      71
+
+  Loaf Cake, Corn Starch                                      68
+
+
+  Macaroni with Tomato Sauce                                  23
+
+  Maitre D'Hotel Butter                                      186
+
+  Marble Cake                                                 64
+
+  Mayonnaise Dressing                                         79
+
+  Measure, How to                                             10
+
+  Meats, Beef (See under Heading Beef)
+    Calf's Liver Braised                                      71
+    Ham, Baked                                                51
+    Hamburg Roast                                             81
+    Hearts Stuffed with Vegetables                           101
+    Lamb (See under Heading Lamb)
+    Mutton Chops, Breaded                                     60
+    Mutton, Boiled Leg                                       162
+    Ox Joints en Casserole                                    25
+    Pork (See under Heading Pork)
+    Poultry (See Poultry)
+    Sausage, Summer (Appetizer)                              125
+    Steak, Flank, Stuffed and Braised                         75
+    Tongue, Braised Beef                                      29
+    Tongue, Boiled                                            97
+    Veal (See under Heading Veal)
+    Venison, Roast                                           150
+
+  Meringue, (Lemon Pie)                                       21
+
+  Mint Sauce                                                  88
+
+  Muffins, Corn                                              181
+    Graham                                                   181
+    Popovers                                                 181
+    Wheat                                                    181
+
+  Mushroom Sauce                                             167
+
+  Mutton, Leg, Boiled                                        162
+    Chops, Breaded                                            60
+
+
+  Noodle Soup                                                 22
+
+  Nut and Olive Canape                                       142
+    and Prune Salad                                           55
+    Bread Sandwiches                                         152
+    Cakes                                            18, 92, 102
+
+
+  Olive and Nut Canapes                                      142
+    Sauce                                                    170
+
+  Onion, Bermuda with Buttered Sauce                          29
+    Cream of                                                 157
+    Creamed                                                  155
+    and Pepper Salad                                         127
+    au Gratin                                                 17
+    with Cream                                                48
+    Parsley                                                  167
+
+  Orange Ice                                                  42
+    Sauce                                                    126
+
+  Ox Joints en Casserole                                      25
+
+  Oysters, Cocktail                                      49, 169
+    Fried (in Batter)                                        185
+    Fried (in Cracker Meal)                                  185
+    on Half Shell                                             14
+    Soup                                                     162
+
+
+  Parsnip Fritters                                           167
+    Mashed                                                    45
+    Sauted in Butter                                          26
+
+  Paste, Plain                                               124
+    Rich                                                     127
+
+  Pea, Cream of                                              122
+    Green, and Carrots in Cream Sauce                         82
+    Green                                                     79
+    and Onions, French Style                                 109
+
+  Peach Cake with Sweetened Cream                            132
+    Cottage Pudding                                          115
+    Duff                                                     141
+    Dumplings                                                129
+    Ice Cream                                           106, 109
+    Pudding, steamed                                         136
+    Sliced                                                   120
+
+  Pear Salad                                                 115
+
+  Perch, Fried                                                84
+
+  Piccalilli                                                 143
+
+  Pie, Apple                                                 124
+    Blueberry                                                 99
+    Cherry                                                    80
+    Cranberry Tarts                                          174
+    Currant                                                   83
+    Custard                                                   72
+    Lemon                                                     20
+    Mock Cherry                                              144
+    Mock Mince                                               127
+    Plain Paste                                              124
+    Pumpkin                                                  156
+    Raisin                                                    50
+    Rhubarb                                                   48
+    Rich Paste                                               127
+    Squash                                               39, 158
+
+  Pigeon, Young, Stuffed and Braised                      69, 70
+
+  Pineapple Fritters                                      45, 46
+
+  Plum Pudding                                               172
+    Pudding, Graham                                          148
+    Pudding, Yankee                                           30
+
+  Popovers                                                   181
+
+  Pork, Roast                                                173
+    Shoulder of, Roast                                        38
+    Tenderloin, Lyonnaise                                    160
+
+  Potato, Aurora                                              63
+    Baked                                                    140
+    Balls                                                    123
+    Boiled                                                   135
+    Browned                                                  167
+    Carlsbad                                                 108
+    Chateau                                                   67
+    Erin                                                      39
+    Franconia                                                147
+    French Fried                                             117
+    Fried Whole                                               61
+    on Half Shell                                             58
+    a l'Italienne                                            114
+    Lattice                                                  105
+    New, Creamed                                             120
+    New, with Chive Sauce                                     78
+    New, with New Peas                                        88
+    Norwegian                                                 20
+    Parsley                                              95, 125
+    Puff                                                     101
+    Roast, New                                                82
+    Roses                                                    111
+    Salad                                                     98
+    Saratoga Chips                                            91
+    Scalloped                                                160
+    Shredded                                                  85
+    Souffle                                                   41
+    Soup                                                 38, 134
+    Stuffed                                                  129
+
+  Potatoes, Sweet, Baked                                     174
+    Browned                                                  138
+    Croquettes                                                52
+    Glazed                                                   171
+    Mashed                                                   151
+    Southern Style                                            36
+
+  Poultry, Chicken (See under Heading Chicken)
+    Duck, Roast                                              170
+    Goose, Roast                                              16
+    Guinea Fowl, Roast                                        40
+    Pigeon, Young (Stuffed and Braised)                       69
+    Turkey, Roast                                            153
+
+  Prune and Nut Salad                                         55
+
+  Pudding, Apricot Dumplings                                 161
+    Blackberry, Roly-Poly                                    112
+    Blueberry, Steamed                                        96
+    Cherry Duff                                               88
+    Cherry Roly-Poly                                          85
+    Cottage Pudding, Steamed                                  24
+    Currant, Steamed                                          46
+    Fig                                                      165
+    Graham, Steamed                                           61
+    Green Corn                                               105
+    Peach (See under Heading Peach)
+    Plum (See under heading Plum)
+    Raspberry Whip                                           102
+    Rice, Eggless                                             34
+    Rice, with Pineapple, Frozen                             152
+    Steamed Snow Balls                                       168
+    Thanksgiving                                             155
+
+  Pumpkin Pie                                                156
+
+  Punch, Cherry                                               83
+
+
+  Raisin Cakelets                                            178
+    and Nut Cake                                              92
+    Pie                                                       50
+
+  Raspberry Ice                                              113
+    Whip                                                     102
+
+  Relish, Cabbage                                         20, 63
+    Dressing                                                  64
+
+  Rhubarb Pie                                                 48
+    Sauce                                                     41
+    Stewed                                                    64
+    Tarts                                                     52
+
+  Rice, Balls                                                 28
+    Boiled                                                    26
+    Cream of                                                  75
+    Pudding, Eggless                                          34
+    au Gratin                                                 71
+    Frozen, with Pineapple                                   152
+    Savory                                                   163
+    Spanish                                                   45
+
+  Rich Paste                                                 127
+
+  Rolls, Cinnamon                                            183
+    Cream Fruit                                              180
+    Salad                                                    183
+
+  Romaine with French Dressing                               140
+
+
+  Salads, Alabama                                             50
+    Apple and Date                                           174
+    Asparagus                                                 72
+    Bean (String)                                             91
+    Bermuda                                                  161
+    Cabbage                                                   36
+    Cauliflower                                              132
+    Celery                                                    39
+    Cheese and Pimento                                        26
+    Chiffonade                                                23
+    Dandelion                                                 73
+    Endive, Celery and Green Pepper                           17
+    Escarolle                                                147
+    Florida                                                   29
+    Garden Cress with Orange                                  82
+    Grape Fruit                                               52
+    Hawaiian                                                 171
+    June                                                      79
+    Lettuce (See under Heading Lettuce)
+    Lima Bean                                                164
+    New Cabbage                                              102
+    November                                                 158
+    Pear                                                     115
+    Pepper and Fruit                                         151
+    Pepper and Onion                                         127
+    Potato                                                    98
+    Prune and Nut                                             55
+    Red Cabbage, Celery and Onion                             46
+    Rolls                                                    183
+    Spinach                                                   70
+    Stuffed Tomato                                           144
+    Tomato                                                   105
+    Tomato and Onion                                          96
+    Watercress and Egg                                        48
+
+
+  Salad Dressing (see Dressing)
+
+  Sandwiches, Graham Bread                                   164
+    Nut Bread                                                152
+
+  Saratoga Chips                                              91
+
+  Sauce, Apple, Spiced                                        38
+    Apricot, Dried                                            46
+    Banana                                                    24
+    Bechamel                                                  85
+    Brandy                                                   172
+    Brown Gravy                                              146
+    Brown                                                     82
+    Brown Sugar                                              148
+    Caper                                                    163
+    Cheese                                                    96
+    Cherry                                                    86
+    Chili                                                     98
+    Chive                                                     79
+    Chive Butter                                             165
+    Cream Gravy                                              131
+    Cream                                               151, 155
+    Creamy                                                   112
+    Creole                                                   122
+    Currant Jelly                                             36
+    Drawn Butter                                         92, 156
+    Egg                                                  95, 135
+    Foamy                                                96, 141
+    Giblet                                                   154
+    Golden                                                   102
+    Hard                                                     161
+    Hot Chocolate (Ice Cream)                                 18
+    Hot Horse Radish                                          51
+    Horse Radish (Whipped Cream)                             120
+    Italienne                                                 33
+    Lemon                                                     37
+    Mint                                                      88
+    Mushroom                                                 167
+    Olive                                                    170
+    Orange                                                   126
+    Rhubarb                                                   41
+    Sherry                                              100, 130
+    Signora                                                   60
+    Strawberry                                                74
+    Sultana                                                   61
+    Tartare                                                   84
+    Tomato                                                    23
+    Vanilla                                                  136
+    Viennaise                                                110
+    Vinaigrette                                              116
+    Wine                                                     150
+
+  Sausage, Summer (Appetizer)                                125
+
+  Sherry Sauce                                          100, 130
+
+  Short Cake, Strawberry                                      58
+
+  Shrimp Cocktails                                           134
+
+  Slaw, Hot                                                  155
+    Kole                                                     138
+    Cream, Cold                                              168
+
+  Snow Balls, Steamed                                        168
+
+  Souffle, Cheese                                             58
+    Potato                                                    41
+
+  Soups, Almond, Cream of                                    169
+    Asparagus, Cream of                                       66
+    Carrot, Cream of                                         166
+    Chicken Bouillon, Chantilly                               54
+    Clam Bouillon                                             57
+    Consommes (See under Heading Consommes)
+    Corn Chowder                                              25
+    Lettuce, Cream of                                        104
+    Noodle                                                    22
+    Onion, Cream of                                          157
+    Oyster                                                   162
+    Pea, Cream of                                            122
+    Potato                                                   134
+    Potato, Scotch                                            38
+    Rice, Cream of                                            75
+    Spanish                                                   62
+    Spinach, Cream of                                         69
+    Spring                                                    44
+    Tomato Bouillon                                       32, 97
+    Tomato                                                    40
+    Vegetable                                                137
+
+  Spinach Cream of                                            69
+    with Cream                                               123
+    with Deviled Eggs                                         55
+    Salad                                                     70
+
+  Squash, Baked                                              144
+    Pie                                                  39, 158
+    Steamed                                             120, 163
+
+  Steak, Flank, Stuffed and Braised                           75
+
+  Stew, Chicken, with Tea Biscuits                           157
+
+  Strawberries, Frozen                                    67, 74
+    Sauce                                                     74
+    Short Cake                                                59
+
+  Stuffing, Bread, Grandma's                                 154
+    Black Bass                                                94
+    Fish                                                      34
+    Hearts                                                   101
+    Lamb                                                      36
+    Pigeon                                                    70
+    Potato and Nut                                            16
+    Roast Duck                                               170
+
+  Sturgeon, Canape, Smoked                                    57
+
+  Succotash                                                  114
+
+  Sultana Cake                                               118
+    Sauce                                                     61
+
+  Sweet Potatoes, Southern Style                              36
+    Croquettes                                                52
+
+  Swiss Chard, with Bacon                                     88
+
+
+  Table of Measures                                           10
+    Time, for Cooking                                         11
+
+  Tartare Sauce                                               84
+
+  Tarts, Cranberry                                           174
+    Rhubarb                                                   62
+
+  Tea Biscuit                                                158
+    Iced                                                      80
+    Spiced (Iced)                                            106
+
+  Thanksgiving Pudding                                       155
+
+  Timbales, Swedish                                           15
+
+  Time-tables for Cooking, Baking, Frying, etc.               11
+
+  Tomato, Baked                                              147
+    Bouillon                                              32, 97
+    Broiled                                              98, 126
+    Canape                                                   119
+    and Clam Consomme                                        142
+    Fricassee                                                 50
+    Salad (See Heading Salad)
+    Sauce                                                     23
+    Scalloped                                                135
+    Soup                                                      40
+    Stewed                                                    20
+    Stuffed                                                  138
+
+  Tongue, Boiled                                              97
+    Braised Beef                                              29
+
+  Turkey, Roast                                              153
+
+  Turnips in Cream Sauce                                     129
+
+
+  Valentine Cake                                             177
+
+  Vanilla Ice Cream                                           17
+    Sauce                                                    136
+
+  Veal Breast of, Roasted                                     45
+    Loaf                                                 91, 119
+    Pot Pie with Baked Dumplings                             143
+    Shoulder, Braised                                        122
+    Spanish Style                                            128
+
+  Vegetables, Asparagus                                   70, 85
+    Beans (See Heading Beans)
+    Beets (See Heading Beets)
+    Brussels Sprouts                                          34
+    Cabbage (See under Heading Cabbage)
+    Carrots and Turnips in Cream Sauce                        72
+    Cauliflower (Cheese Sauce)                                95
+    Cauliflower a la Bechamel                                111
+    Celery, Creamed                                      29, 151
+    Corn (See under Heading Corn)
+    Cucumber Baskets                                         117
+    Dandelion Greens                                          76
+    Egg Plant (See under Heading Egg Plant)
+    Endive                                               34, 129
+    Garden Cress with Orange                                  82
+    Lettuce with Cream Dressing                               85
+    Lettuce, Dressed, Head                               41, 111
+    Onions (See under Heading Onions)
+    Parsnips, Mashed                                          45
+    Parsnips, Sauted in Butter                                26
+    Peas (See Heading Peas)
+    Piccalilli                                               143
+    Potatoes (See under Heading Potatoes)
+    Rice (See under Heading Rice)
+    Romaine with French Dressing                             140
+    Slaw (See Cabbage)
+    Soup                                                     137
+    Spinach (See Spinach)
+    Squash (See Squash)
+    Succotash                                                114
+    Swiss Chard, with Bacon                                   88
+    Tomatoes (See under Heading Tomatoes)
+    Turnips in Cream Sauce                                   129
+
+  Venison, Roast                                             150
+
+
+  Wafers, Anise Seed                                          27
+
+  Waffles                                                    182
+
+  Watermelon with Sherry Sauce                               100
+
+  Wheat Muffins                                              181
+
+  Whitefish, Planked                                          49
+
+
+  Yankee Plum Pudding                                         30
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Varied spacing and hyphenation retained. This includes "shortcake" and
+"short cake," "peppergrass" and "pepper grass," "grapefruit,"
+"grape-fruit" and "grape fruit," etc.
+
+Page 5, "properities" changed to "properties" (in shortening properties)
+
+Page 78, "and" changed to "add" (add in crumbs)
+
+Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce.
+Original omitted the amount.
+
+Page 104, "ICE" changed to "ICED" (SPICED ICE TEA)
+
+Page 108, word "first" added to text (for the first two minutes)
+
+Page 113, "canteloupe" changed to "cantaloupe" (of halves of
+cantaloupe)
+
+Page 150, "in" changed to "on" (roll on the)
+
+Page 160, "reeipe" changed to "recipe" (recipe see Page 38)
+
+Page 187, "Creole" changed to "Creole" to match text usage (Bluefish a
+la Creole)
+
+Page 188, "Consumme" changed to "Consomme" (See under Heading Consomme)
+
+Page 188, "Printaniere" changed to "Printaniere" to match text usage
+(Printaniere 100)
+
+Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe a la Mode
+113)
+
+Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to
+after "Meringue"
+
+Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143)
+
+
+
+
+
+End of Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller
+
+*** END OF THIS PROJECT GUTENBERG EBOOK FIFTY-TWO SUNDAY DINNERS ***
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