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diff --git a/31534.txt b/31534.txt new file mode 100644 index 0000000..6686de4 --- /dev/null +++ b/31534.txt @@ -0,0 +1,10001 @@ +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 *** + +***** This file should be named 31534.txt or 31534.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/1/5/3/31534/ + +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) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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