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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..3e8434b --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #55555 (https://www.gutenberg.org/ebooks/55555) diff --git a/old/55555-8.txt b/old/55555-8.txt deleted file mode 100644 index 95bfaa8..0000000 --- a/old/55555-8.txt +++ /dev/null @@ -1,11119 +0,0 @@ -The Project Gutenberg EBook of The Golden Rule Cook Book, by -Maud Russell Lorraine Sharpe - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Golden Rule Cook Book - Six hundred recipes for meatless dishes - -Author: Maud Russell Lorraine Sharpe - -Release Date: September 15, 2017 [EBook #55555] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN RULE COOK BOOK *** - - - - -Produced by Jeroen Hellingman and the Online Distributed -Proofreading Team at http://www.pgdp.net/ for Project -Gutenberg (This file was produced from images generously -made available by The Internet Archive/American Libraries.) - - - - - - - - - - THE GOLDEN RULE COOK BOOK - - SIX HUNDRED RECIPES FOR MEATLESS - DISHES. ORIGINATED COLLECTED AND - ARRANGED BY M. R. L. SHARPE. NEW - EDITION PUBLISHED BY LITTLE, BROWN, - AND COMPANY, BOSTON, 1912 - - - - - - - - - It was Margaret More who said, "The world needs not so - much to be taught, as reminded." May this book remind - many of the Love they owe to every living creature. - - - - - - - - - And God said, Behold, I have given you every herb bearing seed, - which is upon the face of all the earth, and every tree, in the - which is the fruit of a tree yielding seed; to you it shall be - for meat. - - And to every beast of the earth, and to every fowl of the air, - and to every thing that creepeth upon the earth, wherein there - is life, I have given every green herb for meat; and it was so. - - Genesis i. 29, 30 - - - - - - - - -CONTENTS - - - Page - - INTRODUCTION 11 - THE KITCHEN 29 - THE DINING ROOM 35 - SUGGESTIVE COMMENTS 39 - SOUPS 45 - VEGETABLES 79 - VEGETABLE COMBINATIONS 167 - NUT DISHES 177 - RICE, MACARONI, ETC. 185 - CROQUETTES 197 - TIMBALES AND PATTIES 209 - SAUCES 217 - EGGS 231 - CHEESE 249 - SALADS 257 - SAVOURIES 273 - SANDWICHES 281 - PASTRY, PATTY CASES, ETC. 287 - A FEW HOT BREADS 293 - PLUM PUDDING AND MINCE PIE 299 - MENUS 303 - - INDEX 315 - - - - - - - - - Let none falter who thinks he is right. - - Abraham Lincoln. - - - - - - - - -INTRODUCTION - - -The arranging of this help for those who are seeking to obey the call -to a higher humanitarianism, which is put forth by non-flesh-eating -men and women, has been a labour of love: the labour, the result of -an earnest endeavour to so write the receipts that "the way-faring -woman may not err therein," the love, of a kind whose integrity -may not be questioned, since it has inspired to the never easy task -of going against the stream of habit and custom, and to individual -effort in behalf of the myriads of gentle and amenable creatures, -which an animality that defiles the use of the word has accustomed -man to killing and eating. - -The name Vegetarian has come to mean one who abstains from animal -flesh as food; and, as some designation is necessary, it is perhaps -a sufficiently suitable one. This term did not, however, originally -classify those who used a bloodless diet, but is derived from the -Latin Homo Vegitus, which words described to the Romans a strong, -vigorous man. The definition of the word Vegitus, as given in -Thomas Holyoke's Latin Dictionary, is "whole, sound, quick, fresh, -lively, lusty, gallant, trim, brave," and of Vegito, "to refresh, -to re-create." Professor Mayor of England adds to these definitions: -"The word vegetarian belongs to an illustrious family; vegetable, -which has been called its mother, is really its niece." - -The word has unfortunately become intermingled with various dietetic -theories, but the Vegetarian who is one because his conscience -for one reason or another condemns the eating of flesh, occupies a -very different place in the world of ethics from one who is simply -refraining from meat eating in an effort to cure bodily ills. - -Indeed, the dyspeptic frequenting the usual Vegetarian restaurant -has little opportunity to know much about vegetables as food, -the menu being, as a rule, so crowded with various mixtures which -are supposedly "meat substitutes" that vegetables pure and simple -find small place. This book contains no meat substitutes, as such, -but receipts for the palatable preparation of what is called by many -"live foods,"--that is, food which has no blood to shed and does not, -therefore, become dead before it can be eaten. - -There will also be found lacking from the index such dishes as -"Vegetarian Hamburg Steak," "Pigeon Pie, Vegetarian style," etc., -which should repel rather than attract, by bringing to mind what -Bernard Shaw has graphically spoken of as "scorched carcasses." - -It has been proven by myself and my household that flesh eating may -be safely stopped in one day with no injury to health or strength, -and that a table supplied from the receipts in this book can make -those whom it furnishes with food well and strong as far as food can -make them so. - -There are many reasons why thoughtful, cleanly, humane people should -not feed upon animals, but there is a surprising deafness to this -fact shown by the majority of those active in humane charities. One -marvels to see hundreds of consecrated workers in session, putting -forth every effort for the enacting of laws for the amelioration of the -sufferings of cattle travelling to slaughter by car and ship, who are -still content to patronise the butcher shop to buy food supplied by -the dead bodies of these tortured victims of a false appetite. Mere -thoughtlessness can make the kindest act cruelly inconsistent, for -I once saw a woman presiding at a meeting held to discountenance the -wearing of aigrettes with a sheaf of them decorating her bonnet. This -looks much like receiving stolen goods while denouncing theft. - -It is well to write, and legislate, and pray for better and kinder -treatment of these frightened, thirst-maddened, tortured creatures -on their journey to our tables, but the surest, quickest way to help -(and this can be done even while continuing to work for the alleviation -of their sufferings) is to stop feeding upon them. - -In a recent issue of a paper devoted to humane matters there is an -indignant protest against the sufferings endured by crated chickens -in a certain market, and another article deplores the cruelty shown -to turtles in the same place, but when we know the writers of these -protests to be still willing to use these creatures on their tables, -it is not always easy to fully credit their tender-heartedness. In -another such paper there appear from year to year sentimental pictures -and poems extolling the kindliness and virtues of "the cattle upon -a thousand hills," while those same pages print instructions on the -most humane way of slaying them, giving as a reason for the sudden -and painless death described that suffering "poisons the meat." - -The favourite phrase, "our four-footed friends," seems rather an -anachronism in the face of our acknowledged relations to them as eater -and eaten, for the phrase indicates a mutual pact of friendship, -which, however well sustained by them, is dishonoured by man; for -even cannibals, we are told, sink no lower than to eat their foes. - -The demand for butcher's meat may not seem materially lessened because -I do not eat it, but it is lessened notwithstanding, and I rejoice to -know that in the past seven years my abstinence from flesh must have -resulted in a little less slaughter, and I am glad to have reduced -by even one drop the depth of that ocean of blood. I have heard the -Biblical statement that man was to have dominion over all the earth -quoted as a justification for the eating of the lower animals. We -will some day be so civilised that we will recognise the great truth -that dominion implies care, and guardianship, and protection rather -than the right to destroy. - -The first objection voiced against Vegetarianism is not usually -against its principle, but its practice; we are told that the refusal -to eat meat causes inconvenience, and that it is best to "eat what is -set before you, asking no questions for conscience's sake." I could -respect the position of one who literally believed and consistently -acted on this mandate, but where in Christendom can he be found? Few -of us could or would eat the flesh of a pet lamb, or partake knowingly -of horse flesh, or could or would feel called upon to dine on these -lines with the peoples who eat dog, or with so-called cannibals. The -host might have secured, in a broad spirit of hospitality, just the -particular carcass which most pleased his own palate, but courtesy -seldom forces us to eat any flesh other than the sorts to which our -own habits have accustomed us. - -There is a well-known story of an American statesman who was reared -by Vegetarian parents in the country, and taken while still a small -boy to dine at a neighbour's. During the progress of the meal a large -platter was borne into the room, on which lay something the like of -which he had not seen on any table. He stared in wonder, and finally -located the resemblance and shouted, "Why, mother, if that isn't a -dead hen!" Habit had not overcome his horror of that particular dead -thing as food, as it would have done had he seen dead hens served as -food all his life. - -As to the inconvenience caused my friends when I am at their tables, -I consider it of such small consequence compared to the fact that -even one child should be standing almost knee-deep in blood in some -slaughter-house, working to supply my wants, that it is not worth a -second thought. No one need go hungry from any well-planned dinner, -even though no extra preparation has been made for the non-meat-eating -guest; but if my hostess knows in advance that I do not eat meat, -and wishes to have prepared an especial dish, I give her the benefit -of the doubt, and believe that she is as pleased to do it as I would -be in her place. We like to take a little extra trouble to entertain -our friends, and the thought expended to give others pleasure is -perhaps the real joy of hospitality. - -Another class of objector likes to remind us that we take life when we -eat vegetables, or drink, or breathe. A friend, who has since ceased -to consider the unnecessary and cruel slaughtering of thousands of -creatures daily a fit subject for joking, once sent me in raillery a -sonnet which rehearsed the sad death suffered by a cabbage to satisfy -a Vegetarian's selfish cravings. I find no qualms in my own conscience -on this subject, but should I ever come to feel as these over-sensitive -claim I should, I hope I will not then eat even the "innocent cabbage." - -Again, if the germs in the water we drink and the air we breathe -do die by reason of our drinking and breathing I endure no -self-condemnation. Man cannot be required to do the impossible by -any Principle of Good, and to do each day what good he is able to do, -to avoid the evil he can avoid, and in every difficulty choose what -he thinks to be the lesser of two evils, is perhaps as much as even -Divine Love expects of him to-day. - -It is well to face the unpleasant fact that there are occasions when -in our present state of development it seems necessary to kill in -self-defence, as it were, moths, rats, etc.; but even in this we can -"do our best," and it has been well said, "angels can do no more." We -can by care in our households greatly reduce this necessity, and we -can always see that no creatures, although destroying our property, -pilfering or stealing, are in their death made to suffer. In this -connection I would urge every one who reads these lines to never -permit a piece of sticky fly-paper to be brought into the house, -for of all cruel ways of destruction, this slow method, by which the -unfortunate fly almost dismembers itself in its frantic efforts to -escape, is one of the most fiendishly contrived. - -An advocate of Vegetarianism has truly said, "A vegetable diet is -as little connected with weakness and cowardice as meat eating -is with physical force and courage." That Vegetarians are not -physical weaklings is no mere matter of opinion, but is proven -by the giant Japanese wrestlers; the ancient Greek wrestlers; -those Indian regiments of the British army showing most endurance; -by the peasantry of the world, which is seldom able to afford meat, -and above all, by those famous Vegetarians who march around the globe -doing the work carnivorous man is too weak to do,--the horse, the ox, -the camel, and the elephant. One of our best-known cooking teachers and -food experts printed this statement not long ago: "While meat seems -necessary to the rapid development of the American, I must contend -that a well-selected vegetable diet will give greater health, bodily -vigour, and mental strength," which would seem contradictory, for even -an American would not seem to require other food than that which will -give him greatest health, bodily vigour, and mental strength. - -Nor have we cause to feel ashamed of the mentality of the guests at -Ceres' table, which is graced by a goodly company; the list of names -encircling the cover of "The Vegetarian Magazine" reads, "Adam, Hesiod, -Gautama, Isaiah, Daniel, Plato, Zoroaster, Aristotle, Seneca, Ovid, -Plutarch, Pope, Swedenborg, Leonardo da Vinci, Voltaire, Franklin, -Westley, Linnĉus, Shelley, Tolstoi, and King Oscar II." Others are -Bernard Shaw, and Maurice Maeterlinck (who is said to have become a -non-meat eater to gain greater endurance for his favourite pastime -of mountain climbing), Richard Wagner, and General Booth. - -But after all, the one great argument for a fleshless diet is the -humanitarian one, and it does not seem possible that persons exist -to-day who do not know of the horrors of cruelty which take place -hourly, in order that meat may be eaten by men and women who could -not look without sickening at the process which has made possible -the roast upon their tables, but who are nevertheless the employers -of every fainting child in the stock-yards, and every brutalised man -in the shambles, whose wages they pay with every pound of meat they -buy. The real butcher of an animal is the one for whom it receives -its death blow, not the one who actually deals that blow. - -A man who recently visited some stock-yards writes: "We were sorry to -see the Thor man make mislicks at a pretty heifer. His first stroke -did not fell her, and she staggered and looked at him so wonderingly -and pathetically. He could not strike her while her head was in that -position, and after giving her two or three more ineffectual blows, -she looked at him so reproachfully, as if pleading, 'Why do you treat -me so cruelly? What have I ever done to you?' Finally he got her -down and out of her misery. I shall never take a bit of steak on my -fork without seeing that pretty heifer lifting her stunned head to -that awkward pounder." - -Perhaps nothing more revolting than this same writer's remarks anent -pig-killing has been written, but since the words are accurately -true, they should be fit to read, for if the words which tell the -truth about meat as food are unfit for our ears, the meat itself is -not fit for our mouths. He describes the pig-sticking, the skinning, -and the process which makes the pig into pork, and then adds: "He goes -into the cooling room, and the whole effort from that time is to keep -him from crumbling back into dust, attacked by worms. Salt and brine -and smoke and cold prevent the corpse from utter dissolution. The -refrigerator is a sort of Purgatory where the brute stays until he -finally finds a cemetery in the human alimentary canal." Yet this -man expects to again have meat "on his fork"! - -The "Cosmopolitan" calls attention to the remarkable procession daily -passing through a certain slaughter-house, as follows: "Imagine a -procession of 10,000 cattle marching two by two, in a line fifteen -miles long; let 20,000 sheep follow them, bleating along twelve miles -of road; after them drive sixteen miles of hogs, 27,000 strong; then -let 30,000 fowls bring up the rear, clucking and quacking and gobbling, -over a space of six miles; and in this whole caravan, stretching for -nearly fifty miles and requiring two days to pass a given point, you -will see the animals devoted to death in the packing houses of ---- -& Co. in a single day. Surely a Buddhist would think that the head -of that establishment had much to answer for. Never before in the -world's history was a massacre of the innocents organised on such a -stupendous scale or with such scientific system." - -People are surprisingly callous to the sufferings of those animals -destined to become food. Recently some well-dressed, well-mannered -men were on a train returning East from a Western visit, and the train -coming to a standstill for some reason, their conversation was plainly -overheard by their fellow-passengers. They were discussing a visit -to the stock-yards, and one of them, quite convulsed with laughter, -cried out that he really thought the most comical sight he had seen -while away, in fact one of the funniest things he had seen in his -whole life, was the antics of a pig "which had escaped out of the -scalding pen!" The pig-sticker had evidently been as awkward that -time as the man who missed the pretty heifer. - -It is daily less possible to buy turkeys and chickens minus their -heads. The delicate death without the use of the old-time axe (which -we degraded men and women have thought a pretty symbol to place on -Thanksgiving Day table cards) is brought about by hanging the fowls -up by the feet, in what fright can be imagined, an incision is then -made in the roof of the mouth, and after bleeding to death, which, -as in the case of calves or veal, insures solid white flesh, they are -served as food to dainty women who can scarcely bear to kill a fly, -and alas! to some members of the societies for the Prevention of -Cruelty to Animals! - -One crate of chickens can encase more suffering than I want endured -for me. There is first the terror in capture, then the suffering of -being thrust, legs often tied, in the small over-crowded crate, then -the journey in the shrieking train, and the thirst-tortured hours in -the sun before the final twist of the neck or the blow of the axe, -given in many cases just before natural death would render the fowl -unfit for sale. And such food, poisoned by fear and suffering, is -considered the most delicate, and thought fit to feed to invalids! - -That all chickens do not endure the same suffering before death is -no excuse for eating them, for some will have to submit to it while -chicken is an article of food. The modern invention of fattening fowl -by the machine-stuffing method, to make what are called in England -"Surrey fowls," and in America are given various fancy names, is so -revolting that it almost makes one faint to read a true account of -it. We are selfishly prone to comfort ourselves when these things are -brought to our notice with the thought that the lower creatures do not -suffer as we would. The fact is that no two live beings suffer the -same in any event, physical or mental, but the lower animal or bird -or fish suffers in its fear and death all it is capable of suffering, -and we have no right to make any creature do this for our pleasure. - -Mr. E. Bell has written, "Dreadful are the revelations made by humane -men, who, setting aside personal comfort and peace of mind, have -endeavoured to sound the depths of animal agony and bloodshed. The -process of flaying alive, and even of dismembering animals before -the breath has left their bodies, is far from uncommon in private -slaughter-houses." - -When we witness the cruelty to horses on our streets, though they -are property which the most unwise would naturally seek to care for, -we can only imagine what must chance to the unfortunate creatures, -already condemned to death and only regarded as food, at the hands -of the hardened men whose miserable lot it is to be employed by -Christendom to do its most evil work. - -In a pamphlet called "An Epitome of Vegetarianism" C. P. Newcombe -writes: "Our opponents are quick to point out the supposed resemblance -between the canine teeth of man and those of the carnivora, forgetting -that they are even more prominent in the ape, the horse, and the -camel. We accept the challenge and appeal for an authoritative -statement of the facts to the great masters of science, among whom -there is complete agreement, viz., that expressed by Baron Cuvier, the -Professor of Natural History in the College of France, who wrote in -'The Animal Kingdom,' vol. i, page 88: 'Fruits, roots, and the other -succulent parts of vegetables appear to be the natural food of man; -his hands afford him a facility for gathering them, and his short and -comparatively weak jaws, his short canine teeth, not passing beyond the -common line of others, and his tuberculous cheek teeth would not permit -him either to feed upon herbage or devour flesh unless these aliments -were previously prepared by the culinary process.' Similar opinions -are expressed by Sir Charles Bell, F. R. S., Prof. William Lawrence, -F. R. S., Sir Richard Owen, K. C. B., F. R. S., and Dr. Charles Darwin, -with many others." - -While interesting in stating a case, this interests me as an argument -but little, for if we were carnivorously made, with our minds, -our hearts, our capacity for love and charity, and that great hope -we have of finally manifesting the perfection of the sons of God, -we still should control our tendencies by a higher law, and no more -be carnivorous than we are apes, or marauders, or any other mental -or physical manifestation from which spiritual evolution has lifted -us high. - -But this humanitarianism does not consider alone the animals -slaughtered, but the men, women, and children who do this revolting -work. One packing-house in the West advertises over 18,000 employees; -multiply this by thousands and one can estimate the numbers of human -beings who are thus degraded and brutalised. In my own household -I have made it a point of honour to demand no labour which I would -not be willing to do myself; I might fail in strength, but morally I -would be willing to undertake any work required by me, and from the -day I realised what I required from others if I ate meat, I became -an abstainer from it, for no surer ethical truth can be stated than -that we have no moral right to demand from the hands of another, -work we would not be willing to undertake ourselves. - -Mr. Henry Salt has written, "Of all recognised occupations, the -work which is looked upon with the greatest loathing (next to -the hangman's) is that of the butcher--the trade of doing to death -countless numbers of inoffensive and highly organised creatures, amid -scenes of indescribable filth and ferocity--is delegated to a pariah -class of slaughter-men, who are thus themselves made the victims of -a grievous social wrong." - -So large a percentage of the murderers of to-day have been butchers, -they or their fathers before them, that these statistics alone -constitute a sufficient argument for Vegetarianism. - -Man's inhumanity to himself in this matter of flesh eating is rapidly -being uncovered by meat inspectors, food experts, and hundreds of -physicians the world over. The statistics comparing meat-eating -and non-meat-eating races with regard to tuberculosis, cancer, -appendicitis, etc., are of the greatest interest to those who care -not only for the health but for the mere cleanness of their bodies. - -Dr. B. W. Richardson, in a book called "The Field of Disease," says: -"In Jewish communities there are a number of men set apart to act -as inspectors of animal food. They attend at the slaughter-houses, -and after an animal is slain and dressed they submit it to inspection; -then, unless they put upon it their sign, that it is free from disease, -it is not permitted to enter a Jewish family. It enters into the -families outside the Jewish community, so that we who are not Jews -actually accept into our bodies food which the Jews have rejected -as diseased." - -The statistics taken from two small abattoirs alone, for one year, as -given by a secretary of one Jewish ecclesiastical board are as follows: - - - Total oxen killed 22,308 - Diseased 7,885 - Total calves killed 3,330 - Diseased 705 - Total sheep killed 41,556 - Diseased 13,019 - - -According to this very nearly one-third of all the meat sold to -Christian families is tainted by parasitical disease. If an animal -dies of cancer, tuberculosis, etc., our laws protect us from the -carcass, but, if slaughtered, the diseased portion is cut away and -the remainder is sold as fit for food. Such blood is squeezed from -beef and poured by the gallon by loving hands into the willing lips -of consumptives and anĉmics! - -The true Vegetarian will not be seen adorned (?) by any of the -reapings from a dead body, whether they be feathers or furs, for -these have no beauty in the sight of those who see them in thought, -dripping with the blood from which they can never be truly cleansed. - -Those who would "strain at gnats" while swallowing camels, criticise -the Vegetarian for his kid gloves and his leather shoes; but perfect -conditions do not yet prevail for the absolutely consistent carrying -out of his principles; his effort is to help to bring these to pass, -and he does not refrain from beginning for the reason that he cannot -yet do all. An adequate substitute for leather has been made which -experiments have proven of value, but, as yet, there is no demand -which justifies its manufacture. - -Many express the fear that, were wholesale slaughter abolished, the -earth would be overrun by the lower animals; but were artificial and -unnatural breeding discontinued we can safely trust that the animal -creation would find its proper place in the world, as everything does, -under the guidance of the controlling Mind which is Creator. - -Stop and think for a moment what the world would be like to-day if it -were Vegetarian. If the world were Vegetarian, the endless caravans of -doomed creatures would not be ambling to the shambles; not a man would -be brutalised by the daily slaughter of hundreds of gentle creatures; -not a woman would be engaged in sorting edible parts from the dissected -carcasses, making all red around her; not a child would be standing -deep in offal, seeking useful bits of dead bodies; "where sympathy is, -cruelty is impossible," therefore, not a dog would be maltreated, not a -cat selfishly deserted to starve, not a horse cruelly beaten, and not -a vivisectionist could be found on the face of the earth! Those who -had learned to be just to the lower animals would not fail in their -duties to man, and in this millennium, prophesied in Isaiah xi: 9, -slaughter-houses, transport cars, and cattle-ships would be empty, -and the fields and meadows would be filled with labourers under the -clear sky, tilling the ground to provide the food of man. - - -M. R. L. S. - - -Providence House, Chestnut Hill, Mass. - - - - - - - - - I do not see how it is possible that so many good people - remain meat-eaters. - - Count Leo Tolstoi. - - - - - - - - -THE KITCHEN - - -There is no room in the house which requires such careful furnishing -as the kitchen, and much time may be saved there if the right thing is -in the right place, for just as truly as "the means to do ill deeds -make ill deeds done," do the means to do things well tend toward -their being done. - -To house-builders I would urge that it pays to have a white enamelled -sink, and to insist that no sand-soap or scouring soap be used -on it, as this removes the finish and makes it less easy to keep -it spotless. See that a package of one of the cleaning powders is -placed near the sink, convenient for use the first time the maid -looks about for materials, and over the sink on small hooks have hung -two or three different shaped sink brushes. An enamelled soap-dish -should be fastened above the sink, and on the left of it a grooved, -slightly slanting draining board for washed dishes; hanging under -this on a large hook should be the enamelled dishpan and back of it -a wire drainer, both hanging free from the wall. - -Any kitchen can have a chair-rail put around it, and this four-inch -wide board should be arranged with small hooks placed at a distance of -ten or twelve inches apart, and on these should hang the enamelled -spoons, strainers, egg-beater, small jugs, and the saucepans, -the bottoms of these being always in evidence and not out of sight -in cupboards. The Europeans have always had their cooking utensils -displayed as a part of the kitchen furnishing, and when this is done -there is less temptation to neglect their absolute cleanliness. - -One of the comforts of my kitchen is a holder for saucepan covers; I -was about to invent such a holder when I found that the wire ones made -to display half a dozen handsome plates were perfectly suitable. One -of these hangs beside the stove and the covers are conveniently at -hand when required. - -A cupboard built in the kitchen, sixteen inches deep and six feet -across, will hold all the casseroles, baking-pans, tins for spices, -etc., which the usual family requires. Mine was built with this -conviction, and if it becomes overcrowded, I know it has things in -it which do not belong there, and a few moments given to overseeing -its rearrangement always leave it with all the space required. - -The table shown in the illustration is becoming well-known in American -kitchens; the deep drawers for flour, etc., are a convenience not -easy to estimate, but the fact that two sizes of pastry boards slide -snugly into their places under the top is its best feature. - -A ball of string in a holder hung up with small scissors attached, -a neat calendar, a washable tablet for orders, a burnt-match holder, -a match-box holder fastened near the stove, a small mirror on a door -or in an inconspicuous corner, and a wall clock are things which I -advise the young housekeeper to see securely placed in her kitchen -before the pictures are hung in the drawing-room. - -A plate-rack is not only always quaint and decorative, but is -most useful and labour-saving. A pestle and mortar should be among -the utensils of every kitchen, as well as a vegetable mill, and a -small hard-wood board, used exclusively for the cutting of fruit, -vegetables, etc., which are to be sliced, saves many a cut finger, -as the plate usually used is not the proper shape or texture for such -a slippery process. - -A piece of thick glass measuring about 7×9 inches, and bound about -the edges with heavy gummed paper or linen, is useful to lay upon the -open pages of the cook-book, and serves the double purpose of holding -it open at the required page and of protecting it from floured or -buttered fingers. - -A plentiful supply of the small earthenware dishes, called casseroles, -marmites, ramekins, and gratin dishes, is especially useful in the -Vegetarian's kitchen. - -Those building homes should see that the place on which the stove is -to stand is covered with suitable tiling, and this should extend for -two feet or more around the stove. The floor itself is best covered -with linoleum, and if a colour scheme is carried out in this room, -as it may well be in these days of many-coloured enamelled ware, -it can be accented by the linoleum chosen and the kitchen thus made -as beautiful for its purpose as any room in the house. - - - - - - - - - I have not partaken of a fellow creature for fifteen years. - - Bernard Shaw. - - - - - - - - -THE DINING ROOM - - -If a breakfast room is not used, a small winged table set in a -sunny corner, or bay-window recess of the dining room, and used as a -breakfast table, is an improvement upon breakfast at the large dining -table, and can be arranged in almost any dining room. - -If pictures are hung in this room nothing less appropriate -than those usually chosen as fit subjects for its walls can be -imagined. Engravings showing the gentle deer hunted to his death, with -the dog's fangs already buried in his flesh, stuffed heads of the same -animal, and paintings of dead fish, ducks or grouse, hanging by their -feet, should not give pleasure to or improve the appetites of humane -people. If pictures are used let us have those which depict life, -joy, kindness, and beauty rather than cruelty, bloodshed, and death. - - - - - - - - - Among the noblest in the land, - Though he may count himself the least, - That man I honor and revere - Who without favor, without fear, - In the great city dares to stand - The friend of every friendless beast. - - Henry Wadsworth Longfellow. - - - - - - - - -SUGGESTIVE COMMENTS - - -SEASONING - -The subject of seasoning is indeed holy ground in culinary matters, -and after much thought and experiment I have decided that the phrase -so deplored by young housekeepers, "season to taste," is after all not -the worst one to use. No such inaccurate directions were to appear -in this cook-book when planned, but I have finally decided with the -army of wiser cooks who have preceded me that accurate measurements -in seasoning are dangerous to success. Not only do tastes vary, -but much depends on the time the seasoning is added, on the rapidity -with which the food is cooking, etc. With this in mind, and very long -prejudice against the old phrase above mentioned, I have compromised -and frequently been tempted to state quantities of salt and pepper, -usually regretting when I have. The truth is, unless one can "season -to taste" one cannot cook palatable dishes, and my final word on the -subject is that it is well to always use a little more salt and pepper -than seems advisable, and then just before serving add a little more! - - - - -MEASURING - -Weights as a means of measuring quantities have been avoided in these -recipes, as I can see no advantage to the system which uses them, -and I have been able to show even English cooks that the scales are -not the most necessary part of the kitchen furnishing, and they have -become devoted to our simple method of using the kitchen cup as the -standard. It holds 1/2 pint, and 2 cups, therefore, hold 1 pint; -4 cups hold 1 quart; and I find no fault with the old couplet,-- - - - "A pint's a pound - The world around." - - -It usually is, and one cannot go far wrong in acting as if it always -were. - - - - -THICKENING - -In thickening sauces and soups, ordinary flour can always be used -and cornstarch also, and as a rule I have said "flour" only in these -recipes, but have only refrained from always advising potato-flour -because it would have confused many who cannot obtain it in America. In -Germany it is always used, and when it can be had is far nicer for -thickening all vegetable sauces and soups than any other sort of flour. - - - - -AN HERB GARDEN - -No one thing pays better for the little trouble expended than a -small herb garden. Buy two or three tarragon plants, cover them in -the winter, and in the autumn pick the leaves to make vinegar and to -dry. Plant chervil, parsley, thyme, chives, and a plant of rosemary. - -A window-box will keep parsley and chives on hand, and a clump of -chives from the market will grow for weeks if set in a bowl and -watered occasionally. - - - - -GELATINE - -Instead of the usual gelatine use must be made of arrowroot or a -gelatine advertised to be purely vegetable. One tablespoon is usually -allowed to 1 pint of liquid, but experiments must be made and there -will usually be directions found with the package. - - - - -FAT FOR FRYING - -The Vegetarian can well afford to do away with that doubtful economy, -cooking butter. For ordinary frying use good butter; for deep fat -use a good brand of cooking-oil, or cocoanut butter. - - - - -CANNED GOODS - -It seems to be a habit with many people to decry the use of canned -vegetables, although I believe there are few households which -subsist without them. My experience is that the best grades of canned -vegetables are often far sweeter and better, fresher in fact, than -vegetables that can be bought in city markets. The housekeeper should -make it a point to know which brands she prefers and to trade where she -can get them; and where no retailer carries them she can usually obtain -cases containing two dozen each from the preservers themselves. A -little trouble taken in the autumn to stock the store-room, instead -of ordering "a can of peas" now and then at random, saves time and -trouble in the end. Among the canned vegetables which are put up and -sealed the day they are picked by the best firms are beets, peas, -corn, spinach, hard-shelled beans, tomatoes, stringless beans, wax -beans, mushrooms, pimentos, okra, okra-tomato, asparagus, etc.; and -the saving of time and labour in the preparation of beans, spinach, -and beets especially, is worth consideration. People make the mistake -of merely warming up canned goods and then serving them, whereas when -the can is opened the vegetables are only ready to be seasoned and -finished as they would be had they been boiled at home. Good canned -vegetables are not easy to improve upon, and I serve them constantly -to people who will not easily credit my statement that they are not -so-called "fresh" vegetables. - - - - - - - - - I will not kill or hurt any living creature needlessly, - nor destroy any beautiful thing, but will strive to save - and comfort all gentle life and guard and perfect all - natural beauty upon the earth. - - John Ruskin. - - - - - - - - -SOUPS - - -Most clear soups can be greatly improved in colour by using a small -quantity of vegetable soup browning, or caramel. Do not overdo it, -however, as the flavour is not pleasant when too pronounced. All -cream soups should be cooked in a double boiler. - - - - -VEGETABLE STOCK - -Few meat stocks have of themselves more flavour than vegetable stock, -that is, the water in which vegetables have cooked. The water in -which rice, onions, leeks, celery, beans, cabbage, etc., have boiled -is valuable in Vegetarian cookery, and the wise cook will use it in -many ways to enhance the flavours of soups and sauces. - - - - -A SIMPLE CONSOMMÉ OR STOCK - -A simple way of preparing a rich, clear consommé is to wash well 1/2 -cup of German lentils, drain them and toss them for ten minutes in a -saucepan in which 1 tablespoon of butter has been melted. Then pour -on them 5 cups of cold water, set them over a hot fire, and let them -boil rapidly about half an hour only. Drain, and strain through a -fine cloth, and return to a clean saucepan with 1 bay leaf, 1 slice -of onion, 2 cloves, and 1/2 teaspoon of celery seed; simmer slowly -for fifteen minutes, season with salt and pepper, and add a little -sherry if liked. - -If the lentils are cooked longer, it will make a cloudy soup, which -will be stronger but not clear. - - - - -CLEAR BOUILLON OR CONSOMMÉ - -There are various vegetable extracts in the market which, when diluted, -make delicious stock, or clear soup. If these are not available, -a clear vegetable broth may be made as follows: - -Wash 3 cups of any dried beans or lentils, and put them to soak in -a covered earthenware dish with 10 cups of water for twelve hours or -so. Then empty with that same water into a kettle, and let come slowly -to the boiling point, skim frequently, and do not let it actually -boil. When clear, and there seems no further need of skimming, add 1 -cup each of cut onions, carrots, turnips, 1 tablespoon of parsley, -1 tablespoon of salt, 1 clove of garlic, and 1 teaspoon of thyme, -etc., 1 tablespoon of celery seed, and 1 bay leaf. - -Let boil up once, and then place on the back of the stove to barely -simmer for two hours; then strain through a fine sieve, and a good -broth is made. The beans, etc., can be utilised in a deep pie, or with -brown or white sauce in crust cups, in a curry, or many other ways. - -To make this into a strong, clear soup put 2 tablespoons of butter -in a saucepan, and when melted add 1/2 cup each of chopped onions, -carrots, turnips, and celery, 2 cloves, and a bit of parsley; fry -until somewhat browned, then cover with 6 cups of the broth, and -let simmer very quietly for two hours. Skim often, drain, let cool, -remove any grease from the top, and to clarify add to it, when cold, -the slightly beaten yolk of 1 egg and the whites of 3, then set -over a hot fire and stir vigorously, watching for the first sign -of boiling. At this, remove to a place where it cannot even simmer, -but will be warm for half an hour, and strain through a fine, clean -cloth. A wineglass of sherry may be added if to be served in cups. - - - - -CREAM OF ARTICHOKE - -Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover -them with cold water. Let them stand for fifteen or twenty minutes, -and put them in a saucepan with 2 quarts of cold water or milk, or -1 quart of each, and let them cook for an hour or until thoroughly -soft. Now rub them through a sieve with 2 cups of the stock in which -they cooked, and return to the fire. When boiling add 1 tablespoon of -butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 -saltspoon of pepper, and cook about ten minutes before adding 2 cups -of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let -boil up once before serving. A teaspoon of chopped parsley or chives -improves the appearance and taste of almost any cream soup. - - - - -CREAM OF ARTICHOKE WITH NASTURTIUMS - -Make the plain cream of artichoke soup as in preceding recipe, and -add before straining 1 handful of nasturtium leaves and blossoms; -or, instead, add 1 tablespoon of these, finely minced, to the soup -before serving. - - - - -ASPARAGUS SOUP - -Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up -the stalks, cover with 4 cups of cold milk (or use half water and half -milk), and let cook slowly in a double boiler for half an hour; then -strain, pressing the asparagus well to extract the flavour. Return to -the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter, into -which 1 teaspoon of flour has been made smooth, season generously -with salt and pepper, add the asparagus tips, 1 cup of milk, and, -just before serving, 1 tablespoon of whipped cream. A tablespoon of -minced onion fried for ten minutes in butter is sometimes added to -the stalks while cooking. - - - - -BARLEY AND TOMATO SOUP - -Cook 1 can of tomatoes and 1 chopped Spanish onion together for -fifteen minutes, then rub through a wire sieve; add 3 tablespoons of -pearl barley, 1 tablespoon of butter, some pepper and salt, and cook -for one hour, until the barley is soft. Re-season before serving. - - - - -BLACK BEAN SOUP - -Soak 2 cups of beans for twelve hours or more, and then drain them and -put into 8 cups of cold water; add 3 whole cloves, 3 whole allspice, -and 3 whole peppers, salt well and boil gently for two hours, rub -through sieve, and reheat. Mix 1 tablespoon of thickening flour, and -1 tablespoon of butter and water, and stir into the soup at boiling -point; season afresh and pour into a tureen in which are placed, neatly -sliced, 1 hard-boiled egg and half a dozen seeded slices of lemon. This -soup is improved by adding 1 wineglass of sherry, or one may substitute -for it a few drops of Tomato Chutney or Worcestershire sauce. - - - - -BELGIAN SOUP - -Take 4 cups of diced turnips and put them in a saucepan with 2 -tablespoons of butter, and stir for ten minutes over a slow fire; -then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty -of pepper and salt, and let simmer for another ten minutes; add -2 cups of milk thickened with 1 tablespoon of flour, let boil up, -stirring constantly, and serve with croutons. - - - -PLAIN BEAN SOUP - -Wash 2 cups of any sort of dried beans and soak twelve hours or more -in cold water. Before using, strain them and cover with 8 cups of -cold water. Put over the fire and let cook gently for four hours, -then rub them through a sieve into their own stock, season with 1 -tablespoon of salt and 1/2 teaspoon of pepper and 1 tablespoon of -butter, and let them cook ten minutes longer. Serve with half-inch -squares of toast in the tureen. - - - - -BROWN BEAN SOUP - -Take 1 cup of brown beans and 1/2 cup of German lentils, wash well -and put in a saucepan with plenty of cold water, 2 or 3 chopped -onions, 1 stalk of celery, 1 bay leaf, and simmer together for three -hours, then strain. If a thin soup is wanted, do not press any of -the pulp through the strainer, but if it is liked somewhat thick, -do so. Return the strained soup to the saucepan and thicken with -1 teaspoon of thickening flour. This is now delicious soup stock, -and can be served plain, or varied by adding peas, diced carrots, -spaghetti, a few drops of sauce, a little sherry, tomato catsup, -or curry powder. Season well with salt and pepper before serving. - - - - -RED BEAN SOUP - -Soak for 8 hours or more 2 cups of red beans, then put them in a large -saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions -halved, each having 4 cloves stuck in it. Let cook for two hours, then -press through a sieve, reheat, adding just before serving 1 wineglass -of claret and fresh seasoning of salt and pepper. 1 hard-boiled egg -chopped fine is an improvement to this soup. - - - - -LIMA BEAN CREAM SOUP - -Soak 2 cups of dried lima beans for several hours and then put them -in a saucepan with 1 cup of cold water and 1 cup of milk and let them -cook for two hours, adding salt when they have partly cooked. Put -1 tablespoon of butter in a frying pan, and when melted add 1 onion -chopped fine. Let cook slowly until browned, then scrape the contents -of the frying pan into the saucepan containing the beans, and add -1 tablespoon of tomato catsup or chutney and press all through -a sieve, and re-season before serving. If liked a little thick, -use 1 tablespoon of flour, made smooth in 1/2 cup of milk or cream, -to thicken. A tablespoon of whipped cream in the tureen is always an -improvement to a cream soup. - - - - -DUTCH CABBAGE SOUP - -Make exactly like Cockie-Leekie soup, using the water in which a -cabbage has boiled for stock and adding 1/2 cup of finely chopped -cabbage instead of using any of the barley to return to the strained -soup. Those who like caraway seed will enjoy the addition of 1 -teaspoon of these to the soup. If used, add them with the chopped -cabbage after the other seasoning has been removed. - - - - -CALCUTTA BISQUE - -Put 1 cup of tomato pulp in a saucepan and with it 1 bay leaf. When -hot add to it 1 saltspoon of soda, and as it foams stir slowly into it -3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, -and 1 saltspoon of salt. Let boil up once and serve with croutons. - -The water in which rice has boiled or any vegetable stock may be -substituted for milk and the soda then omitted. - - - - -CANTON STEW - -Put 2 cups of finely shredded cabbage in enough water to boil and let -cook slowly until tender, which should be in about three quarters of -an hour. When the cabbage has been cooking half an hour, add a cup of -milk, and when it is nearly done put in 2 cups of milk; let boil up -once, then season with salt, black pepper, and pour in a hot tureen, -in which should be laid 1 teaspoon of butter. Those who like oyster -crackers served in or with milk stews can use them with this soup -which greatly resembles an oyster stew in flavour. - - - - -CARROT BROTH - -Scrape and cut 3 or 4 large carrots (or more of the small French sort) -in eighths lengthwise and boil them until tender. Put 2 tablespoons of -butter in a saucepan, and when melted add 1 scant half cup of oatmeal -to it, putting in 1 tablespoon at a time and stirring carefully with -a wooden spoon until all the butter is taken up; then put in 1 ladle -of stock in which the carrots have been cooked, and continue stirring; -then another ladle of stock, and so on until a cup and a half of stock -has been added during ten minutes' slow cooking. Now put in another cup -of stock and let cook ten minutes; then, as the soup will be getting -too thick, add another cup of stock and so on, thinning the soup with -additional stock until the oatmeal is thoroughly cooked. If Quaker -Oats is used, the soup will only have to cook about forty minutes, -and it is best to strain it before serving; fine Scotch meal will take -longer, but does not need to be strained and thickens somewhat better. - -When the soup is half cooked add 1 teaspoon of salt, 1 saltspoon of -pepper, and a dash of nutmeg. (Serve the carrots with a plain sauce -or warm them up next day in some of the ways mentioned under Carrots.) - - - - -CREAM OF CARROT AND ONION - -Take 2 cups of grated carrot and 1 chopped onion and fry for ten -minutes with 1 tablespoon of butter and then cover with 4 cups of -cold water and let boil. Add salt and pepper and in twenty minutes -1 cup of milk in which 1 tablespoon of flour has been dissolved. - - - - -CREAM OF CARROTS - -Put 2 cups of grated carrot with 1 pint (2 cups) of cold water in -a double boiler, and when heated add 2 tablespoons of butter and 1 -teaspoon of sugar. Let cook for an hour, then add 1/2 cup of stale -bread crumbs and 2 cups of water, and let cook half an hour longer. Rub -the contents of the double boiler through a fine sieve, add 1 1/2 cups -of hot milk, 1 tablespoon of salt and a saltspoon of pepper, and return -to the boiler. Beat 2 egg-yolks in 1/2 cup of milk, and when the soup -boils again stir them into it. Stir hard for one minute and serve. - - - - -CREAM OF CHEESE - -Put 1 quart (or 4 cups) of milk in a double boiler, and put with it -3/4 of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon -of some piquant sauce, 1/4 teaspoon of salt, a dash of cayenne pepper, -and 1 tablespoon of flour and 1 of butter rubbed together. Stir until -smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, -put in the tureen, and pour the boiling soup over them, stirring -during the process. Add a little salt and serve with croutons. - - - - -CREAM OF CAULIFLOWER - -Take a good-sized cauliflower, and let it soak in cold water, which -is slightly salted, for half an hour; then drain it and put it, head -upwards, in a saucepan which is not over large, and let it cook for -half an hour uncovered. Put in a double boiler 1 quart of milk (4 -cups), 1 onion and 1 bay leaf, and let them cook together while the -cauliflower is boiling. Drain the cauliflower when done, and reserve -1/2 cup of the little sprays which form the head, mash the remainder -in a wooden bowl, and add to it 2 cups of the stock in which it boiled -and put in with the boiling milk; stir well, and let cook five minutes, -then put through a sieve and return to the fire with a thickening of -1 tablespoon of flour rubbed together with 1 tablespoon of butter, -season lightly with salt and pepper and a dash of nutmeg, add the -1/2 cup of cauliflower as a garnish, and let cook ten minutes more -before serving. A tablespoon of whipped cream is an addition if added -at the last. - - - - -CHESTNUT SOUP - -Peel and blanch 1 quart of Italian chestnuts and chop them fine, then -boil for half an hour in 2 quarts of water. Strain the chestnuts and -crush them to fine pulp in a mortar, and gradually stir on this 1 quart -of the stock in which the chestnuts cooked, and then rub all through -a sieve. Return to the fire in a saucepan with 1 cup of bread crumbs, -1 tablespoon of salt, and 1 saltspoon of pepper. Cook for half an hour, -then strain again, and add 2 cups of milk and a grating of nutmeg, -and 1 tablespoon of browned butter, and reheat to boiling point. - - - - -CREAM OF CELERY - -Wash and scrape and cut into half-inch pieces what will make 1 cup -of celery; put it into 1 quart of boiling salted water and cook for -nearly an hour or until very soft, then mash it in the water in which -it was boiled. Put 1 teaspoon of chopped onion, 2 bay leaves, some -mace, and 2 cloves into 2 cups of milk, let simmer for ten minutes, -and add it to the celery pulp. Now press through a sieve and return -to the double boiler in which the milk was cooked. Melt 1 tablespoon -of butter and blend it with 1 tablespoon of flour until smooth, and -stir it into the boiling soup; then season with salt and pepper. Boil -five minutes and strain into a hot tureen in which a pat of butter -and 1 tablespoon of whipped cream have been put. The addition of 1 -tablespoon of chopped chives is an improvement to the appearance and -taste, or parsley may be used if preferred. - - - - -CREAM OF CHESTNUT - -Shell and blanch and cut in quarters 2 cups (1 pound) of Italian -chestnuts and cover them with 2 cups of boiling water. Add 1 slice -of onion (or a drop of onion juice extract), 1/4 cup of chopped -celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of parsley, -and 1 saltspoon of paprika. Cover and boil until the chestnuts are -tender,--about half an hour. Then grind in a mortar, or press through -a colander or vegetable mill, and add 1 quart (4 cups) of milk, and -1 tablespoon of butter and 1 of flour rubbed together, and cook for -three minutes; then add 1 teaspoon of salt, and press all through a -fine sieve and reheat before serving. - - - - -CREAM OF CORN - -Put 1 quart of milk and 1 can of corn in a double boiler and let boil; -mix 1 teaspoon of butter and 1 of cornstarch or potato-flour together, -and add to the corn; season with salt and pepper, and stir for one -minute; then press through a sieve and add 1 tablespoon of minced -green peppers. - - - - -COCKIE-LEEKIE - -Put 2 tablespoons of butter in a saucepan, and when melted stir in, -a spoonful at a time, 1 cup of pearl barley, taking ten minutes to add -it all; then cover with 8 cups of carrot or onion broth (or use water), -and add 2 bay leaves, 1 onion with 4 cloves stuck in it, a bouquet -of herbs and parsley, 1 stalk of celery, and let simmer for one hour -and a half, then strain, reserving some of the barley. Prepare leeks -by washing and cutting into 2-inch lengths (using some of the green), -and slicing lengthwise, and add them to the soup; put in the barley, -and let cook twenty-five minutes and season with salt and pepper. - - - - -CREOLE SOUP - -Put 1 can of tomatoes, 1 quart of water or vegetable stock, 1 sliced -onion, and 1 small sliced carrot, and 1 chopped green pepper together -in a saucepan, and let cook for half an hour, then rub through a -fine strainer. Return the strained mixture to the double boiler -and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, -1/8 teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of -butter with 1 tablespoon of flour, and stir into the soup; let boil -up once and serve. - - - - -CREAM OF CURRY - -Put 1 quart (or 4 cups) of milk in a double boiler with 1 onion -with 4 cloves stuck in it, and when hot thicken it with 1 tablespoon -of thickening flour rubbed smooth with 1 tablespoon of butter; add -2 tablespoons of boiled rice, and 1 hard-boiled egg chopped fine, -and 2 teaspoons (more if liked) of curry powder or paste. Remove the -onion and serve with croutons. One tablespoon of chopped chives or -pimentos is an addition to the soup. - - - - -FLORENTINE SOUP - -Melt 2 tablespoons of butter in a saucepan, and put into it 3/4 of -a cup of finely chopped onions and stir over a moderate heat about -five minutes and then add 2 full cups of very thinly sliced turnips; -stir these with the onions for another five minutes and then add 2 -tablespoons of flour and gradually add 2 pints of boiled milk mixing -all well together; watch it till it boils and then let simmer gently, -stirring frequently during twenty minutes or half an hour, until the -onions are quite soft. Then add 2 more cups of milk, and when this -boils add 1 cup of tomato puree (either canned tomato soup or canned -tomatoes), or 1 1/2 cups of sliced fresh tomatoes, using a pinch of -soda to prevent curdling. Now press the contents of the saucepan -through a fine sieve, add a heaping teaspoon of butter, reheat, -and serve with croutons and 1 tablespoon of whipped cream. - - - - -HEILBRONN SOUP - -Take 3 quarts of water in which vegetables have been boiled (preferably -onions or leeks) and let simmer. In another enamelled pan put 1 -tablespoon of butter; when melted stir in slowly with a wooden spoon -1/2 cup of barley, adding a little at a time, until butter is well -"taken up." Let it cook for five minutes, stirring constantly, then add -(a ladle at a time) 6 or 8 ladles of the hot stock, putting in this -amount during ten minutes of stirring. Add 1/2 the remaining stock, -and salt, pepper, and some nutmeg, and let simmer twenty minutes; then -the remaining stock and simmer another one-half hour. Peel 1/4 pound -mushrooms and cut in 4 or 6 pieces each; fry them in butter for five -minutes, and add to soup ten minutes before serving and season afresh. - - - - -JULIENNE SOUP - -Strain any clear vegetable soup, and to each 2 cups of broth add 1/2 -cup of dried "Julienne;" season with salt and pepper and 1 tablespoon -of browned butter. - - - - -RED LENTIL SOUP - -Soak 2 cups of Egyptian lentils in water for eight or ten hours, then -drain and shake dry. Put 2 tablespoons of butter in a saucepan and -when melted add 1/3 of the lentils and stir well with a flat-ended -wooden spoon, letting them cook very slowly; then add another third, -and after stirring a few moments, add the remainder. Pour on 6 cups -of cooled water in which leeks or onions have boiled, and let simmer -for an hour or until the lentils are tender; press through a sieve -and return to the fire to reheat. Smooth 1 teaspoon of flour with 1 -teaspoon of butter and add to the soup, season with salt and pepper and -a dash of nutmeg. Instead of the flour and butter 1 well-beaten egg may -be vigorously stirred into the soup after removing it from the fire. - -If Egyptian lentils cannot be obtained, canned or dried red kidney -beans may be substituted. - - - - -CREAM OF LENTIL - -Wash 2 cups of Egyptian lentils, then let them soak in 2 quarts of -water for twelve hours or more and put them, in this same water, where -they will simmer gently over a slow fire. Put 1 tablespoon of butter -in a frying pan, and when melted add to it 2 large onions, sliced, 2 -carrots and 1 turnip diced, and fry until a delicate brown; add these -to the lentils and let cook slowly for about two hours. Press through a -sieve, return to the fire, add 2 cups of milk and just before serving, -1 tablespoon of whipped cream, and season with salt and pepper. - - - - -HUNGARIAN SOUP - -Put 1 cup of German lentils in a saucepan with 2 cups of cold water or -vegetable stock, and let boil for an hour. If the water is absorbed -before the lentils are tender, add a little more. At the end of the -hour pour over them 6 cups of hot water or stock. - -Put 1 tablespoon of butter in a frying pan, and when melted add 1 -small onion chopped fine and 1 tablespoon of flour and 1 clove of -garlic. When browned add this to the soup and at the same time put -in 1/2 cup of diced potatoes. Let simmer gently for half an hour, -then press through a sieve, return to the fire, season well with salt -and pepper, and add 1 tablespoon of lemon juice or reduced vinegar -before serving. - - - - -PURÉE MONGOLE - -Put 1 can of tomatoes in a saucepan and with it 2 cups of strong -vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, -3 allspice, 3 cloves, salt and pepper, and let cook slowly for half -an hour. Pour the liquid through a sieve, pressing with it as much of -the tomato as will go, reserving the celery. Return to the saucepan, -add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, -1 tablespoon of canned string beans, split in half, and the cooked -stalk of celery shredded into thin strips two inches long; let simmer -for five minutes, season with salt and pepper, add 1 tablespoon of -butter, remove from the fire, and beat vigorously into the soup 1 -well-beaten egg. - - - - -MUSHROOM BISQUE - -Cut up with a silvered knife about 1 cup of fresh mushrooms, wash and -drain, toss about in 2 tablespoons of melted butter for ten minutes, -then stir in 1 tablespoon of flour made smooth in a little milk, and -add 1 quart of milk and let simmer half an hour. Season with salt and -paprika, and press through a sieve, reserving half the mushrooms. Add -these to the soup, and serve with croutons. - - - - -MUSHROOM SOUP - -Take 1/4 of a pound of fresh mushrooms, 3/4 of a cup of small white -beans, the rind of half a lemon, 1 Spanish onion in which 5 cloves -have been stuck, a small piece of mace, some parsley and thyme, -and, after preparing for cooking, let boil for an hour or more in 2 -quarts of water; then press all but a few of the mushrooms through a -wire strainer, return to the saucepan, add 2 tablespoons of butter, -pepper, and salt, 1/2 teaspoon of soup browning, and, after cutting -them in several pieces, add the reserved mushrooms and serve. - - - - -MUSHROOM STEW - -Select mushrooms that are white and firm and small, wash them carefully -one at a time with the hands, and put 1 heaping cup of them into -4 cups of milk and let heat, without boiling, for 15 minutes. Then -add 1 tablespoon of butter, plenty of salt and pepper, and serve in -a hot tureen with crisp crackers. - - - - -NOODLE OR ALPHABET SOUP - -Strain any one of the vegetable soups for stock, add 1/2 cup of -noodles or "alphabets" fifteen minutes before serving. - - - - -CREAM OF ONION SOUP - -Chop enough onions to make 4 cups, and put them in a large saucepan -with 2 tablespoons of butter and stir them for five minutes; then -add 1 small onion with 4 cloves stuck in it, a sprig of parsley, -and a bay leaf, cover with 6 or 7 cups of water, add salt and pepper, -and let cook gently for three quarters of an hour. Press all through -a sieve, and return the liquid to the saucepan; add 1 tablespoon of -flour blended with 1 tablespoon of butter, also 2 cups of milk (or -half cream), and let boil up once before serving. One tablespoon of -chopped chives may be added, also 1 tablespoon of whipped cream. - - - - -OKRA SOUP - -Cut into small pieces 2 cups (1 can) of okra, use 1 can of green -peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 slice of -carrot, 1 slice of turnip, 2 tomatoes, and some celery, or use celery -salt. Put 2 tablespoons of butter in a frying pan, and when melted -add the chopped onion, carrot, and turnip, and cook ten minutes; -then put with the okra, celery and beans into 4 cups of water. Cook -for one hour, then add salt and pepper and the tomatoes, corn, peas, -and celery, and simmer for half an hour. Do not strain to serve, -but if too thick, thin with stock or water. - - - - -ONION SOUP AU FROMAGE - -Slice 6 ordinary onions or 3 large Spanish ones, and put in frying pan -with 2 heaping tablespoons of butter, and let fry very slowly until -the onions are a rich dark brown,--about fifteen minutes; then scrape -the contents of the pan into a large marmite, add 1 large tablespoon -of butter, some pepper and salt, and nearly fill the casserole with -tepid water, or with water in which onions have boiled; cover and -let cook slowly half an hour, and then stir in 2 teaspoons of soup -browning. Take 4 thick slices of dry rye bread, spread them thickly -with grated cheese, and lay these in the soup pot; remove the cover -and let cook five minutes more, and serve in the marmite. - - - - -NEW GREEN PEA SOUP - -Shell half a peck of peas and wash the pods. Put the pods in a large -kettle and almost cover with boiling water; let them simmer for half -an hour, then strain these out, and put the peas in this water to boil -until tender. The length of time this takes depends on the freshness -of the peas. Save out 1 cup of the peas and press the remainder, -water and all, through a sieve, and add to them 1 pint of milk, -then return to the fire. Rub together 1 tablespoon of flour and one -of butter and stir into the boiling soup; then add the reserved cup -of peas, season with salt and pepper, and serve. If the flavour of -mint is liked, put 3 or 4 mint leaves, or 1 teaspoon of chopped mint, -into the tureen. If mint is not used add a little chopped parsley. - - - - -CREAM OF GREEN PEA SOUP - -Put 1 can of peas, 1 chopped onion, and 1 cup of water in a saucepan, -and cook twenty minutes. At the same time put 1 quart of milk on the -fire in a double boiler. When the milk is hot stir in 1 tablespoon of -butter, and as it boils, 1 tablespoon of flour which has been dissolved -in a quarter of a cup of milk. Rub the peas through a fine sieve, -stir into the milk, season with salt and pepper, add 1 teaspoon of -chopped parsley, and serve. Instead of the parsley, chopped mint can -be used if the flavour is liked, or 1 or 2 mint leaves laid in the -tureen before the soup is poured in give a delicate flavour. - - - - -SPLIT GREEN PEA SOUP - -Soak 2 cups of peas for twelve hours or more, and then drain and -toss them for ten minutes in a saucepan with 1 tablespoon of butter -and 1 tablespoon of chopped onion; then add 4 cups of hot water -and let cook two hours, and press through a sieve with the water in -which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint -(fresh or dried), and 1 tablespoon whipped cream. Season well with -salt and pepper. - - - - -PRINCESS SOUP - -Slice 3 onions and cook in a scant half cup of butter for ten -minutes. Add 1 quart of hot milk and cook slowly another ten -minutes. Strain into double boiler, thicken with 1 teaspoon of flour -dissolved in a little milk, and just before serving add 2 teaspoons of -finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon -of cream in serving. - - - - -POTATO SOUP - -Wash 6 to 9 potatoes and put them in boiling water and boil them from -twenty minutes to half an hour, the time depending on their size. Use -1 large onion quartered, with cloves stuck in it, and 2 pieces of -celery (or 1/4 teaspoon of celery salt or celery seed), some mace, -1 bay leaf, and 6 peppercorns, and put in a double boiler with 1 -quart of milk, from which reserve 1 small half cup. Mix 1 tablespoon -of flour with the reserved milk, and stir slowly into the milk when -it boils, and let cook ten minutes longer. When the potatoes are done -pour off the water, peel them and mash until light, then add to the -boiling milk, stir well, season with salt and pepper, and rub all -through a sieve. Return to double boiler, add 1 tablespoon of butter, -1 teaspoon of minced parsley, boil up once, and serve. - - - - -GERMAN POTATO SOUP - -The German potato soup is made by rubbing 6 or 8 well-boiled potatoes -through a sieve together with enough of the water in which they were -cooked to make sufficient soup, and adding 1 tablespoon of chopped -chives (or shallot or onion), 1 teaspoon of chopped parsley, 1/2 cup of -sour cream containing a little lemon juice, or, instead of sour cream, -1 tablespoon of reduced vinegar can be used, with 1/2 cup of fresh -cream. Let simmer for fifteen minutes and serve very hot with croutons. - - - - -POTATO SOUP FLORA - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -large onion chopped fine, stir until browned, then add 3 cups of -thinly sliced potatoes and 6 cups of cold water; when the potatoes -are cooked to a mush press them through a sieve, add a small piece -of butter, pepper, and salt, and 1 teaspoon finely chopped parsley. - - - - -CREAM OF RICE SOUP - -Put 1/2 cup of rice into 1 1/2 pints of boiling water, and add 2 onions -into which 4 cloves are pressed, a piece of celery (or 1/4 teaspoon -celery seed), one bay leaf, 1 sprig of parsley, 4 peppercorns, and a -bit of mace. Let simmer gently for one hour, then turn the soup into -a large bowl, pouring it through a fine sieve, and pressing as much -through the sieve as possible. Return the contents of the bowl to the -saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 tablespoon of -butter, and 1 scant tablespoon of flour dissolved in a little milk. Add -1 tablespoon of chopped Spanish pimentos, 1 teaspoon finely chopped -chives, let simmer five minutes, add 1 tablespoon of whipped cream, -and serve. - - - - -RICE AND TOMATO SOUP - -Boil 1 cup of rice in 2 quarts of water. Heat the contents of 1 can -of tomatoes with 1 bay leaf, 2 slices of onion, and, after fifteen -minutes' cooking, press through a sieve and put in double boiler, -and to this add 1 pint of water in which rice has been boiled. When -hot put in 1 teaspoon of butter, some pepper, salt, and a dash of -celery salt, and 2 tablespoons of the cooked rice, and serve. The -boiled rice can be utilised for the same meal, or used later. - - - - -RICE-OKRA SOUP - -Put 2 tablespoons of butter in a large saucepan, and when melted -add 1 sliced onion and let simmer for five minutes; then stir in 1 -tablespoon of flour, and when smooth and browned add 6 cups of water; -season well and let cook slowly for three quarters of an hour. In -another saucepan put 1/4 cup of rice and 2 cups of sliced okra, -and strain the hot stock over the rice and okra, season well with -salt and pepper, cover closely, and let simmer gently for an hour. If -fresh okra is not available the canned okra is a very good substitute; -but if it is used, do not add it to the rice and stock until twenty -minutes before removing the soup from the fire. - - - - -OYSTER PLANT (SALSIFY) SOUP - -Use enough salsify to make 4 cups when sliced. Soak in cold water -for an hour, then scrape and put in fresh water, containing some -lemon juice, for fifteen minutes. The salsify must not be left out -of the water, or it will turn dark. Cut in thin slices, and put into -a saucepan containing 4 cups of water and 1/2 cup of milk, and let -cook slowly for about an hour, adding 1 teaspoon of salt when it has -cooked half the time. Reserve 1/4 of a cup of the salsify, and press -the remainder, with the stock, through a sieve; return to the saucepan, -add 1 1/2 cups of milk and 1 cup of cream, and 1 tablespoon of butter -rubbed together with 1 tablespoon of flour (or less if a thick soup -is not liked), a little salt, a dash of paprika and pepper, and serve -very hot with small crackers. - - - - -SPINACH-TOMATO SOUP - -Put 1 tablespoon of butter into the frying pan, and when melted add -1 onion chopped fine, and let cook slowly for ten minutes. Put 1 -cup of cold prepared spinach into the butter and onion and 1 cup -of tomato sauce or tomatoes, and let heat through. Put 2 cups of -milk in a double boiler with 1 tablespoon of flour and 1 of butter -rubbed together. Add a pinch of soda to the tomato-spinach mixture, -press it through a sieve, and stir the purée into the milk when it -boils. Season with salt and pepper and add 1 tablespoon of cream. - - - - -CREAM OF SPINACH - -Put the contents of 1 can of spinach in a chopping-bowl and chop it -to a fine pulp; then put it in a double boiler with 2 tablespoons of -onion juice (grated onion), and some salt and pepper, and 5 or 6 cups -of milk. Let all cook together for twenty minutes, then pour through -a sieve, pressing the spinach to extract the juice. Return the soup -to the double boiler, add 1 tablespoon of butter, re-season with salt -and pepper and a pinch of nutmeg or mace, and some celery salt. A -tablespoon of whipped cream added at the last is an improvement, or -1 tablespoon of finely chopped white and riced yolk of hard-boiled -egg can be added. The spinach itself can be prepared next day in any -of the ways described for serving spinach. - - - - -FRENCH SORREL SOUP - -Wash 1 quart of sorrel and put it to cook in cold water, remove from -the fire in ten minutes and drain and chop fine. Put 2 tablespoons of -butter in a saucepan and fry in it when melted 1 small onion chopped -fine; then add the sorrel to this and stir for three or four minutes -and add 2 cups of cold milk and let simmer for five minutes. Dissolve -in 1 cup of milk, 1 teaspoon of sugar and 1 tablespoon of potato flour -(or other thickening), and add to the boiling soup; then strain, -reheat, and serve with the addition of 1 tablespoon of whipped cream. - - - - -GERMAN SORREL SOUP - -The Germans enrich the above soup by pouring it upon a 1/2 cup of -milk in which the yolks of 2 eggs have been beaten. Do not reverse -the process, as it will curdle the soup. - - - - -ST. GERMAIN SOUP - -Take 2 cans of peas, reserving 1/2 cup of them, and put them in a -double boiler with 1 onion cut in 4 pieces with a clove stuck in each, -1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 -bay leaf, and a sprig of parsley; cover and let cook for half an hour, -then mash the contents of the double boiler with a potato-masher, -and add to them 6 cups of water, and when this boils add to the soup -2 tablespoons of butter and 2 of flour rubbed together; stir well -and cook fifteen minutes, then press through a sieve. Return to the -double boiler, add 2 cups of milk, the 1/2 cup of peas drained dry, -and reheat, seasoning afresh before serving with croutons. - - - - -SPAGHETTI SOUP - -Melt 1 tablespoon of butter in a large saucepan, and add to it 1 -thinly sliced onion, 2 slices of carrot, 2 slices of turnip, 1/2 cup -of chopped celery (or 1 teaspoon of celery seed may be used instead), -and let cook very slowly. Stir frequently, and at the end of ten -minutes add 2 cloves, 10 or 12 peppercorns, a small piece of cinnamon, -and 1 large bay leaf, and 8 cups (or 2 quarts) of cold water. Cover -the saucepan and let the soup cook slowly three quarters of an hour, -then strain carefully and return to the saucepan. Season with 1 -teaspoon of salt, and add 1/2 cup of spaghetti broken into inch-long -pieces. Cover the saucepan and let the soup simmer for an hour, as -this will draw more flavour from the spaghetti than rapid boiling, -and is the better way for a soup, since the object is to extract the -flavour of the ingredients. Grated or Parmesan cheese served with -this soup is an improvement. - - - - -SCOTCH BROTH - -Put 2 quarts of water in kettle, and when at boiling point add 1/2 cup -of pearl barley, which has been tossed in hot butter in a frying pan -for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, -and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig -of parsley very fine, and put with the other vegetables into the barley -and water. Let cook slowly for two hours, season with pepper and salt, -and serve. A 1/2 teaspoon of soup-browning improves the appearance -of the broth. - - - - -SPANISH TOMATO SOUP - -Put 1 tablespoon of butter in a saucepan, and when melted stir into -it 3 onions thinly sliced, and let simmer for ten minutes; then add -to them the juice from 1 can of tomatoes and 2 of the tomatoes, and -let cook slowly for twenty minutes; strain, pressing through a sieve, -return to the fire, add 1 tablespoon of butter, some pepper and salt, -and stir in 2 well-beaten eggs. Do not let the soup boil after adding -the eggs. - - - - -TOMATO-TAPIOCA SOUP - -Put 2 quarts of water into a double boiler, and when it boils add -1/2 cup of tapioca. Slice 6 large tomatoes (or use 2 cups of strained -canned tomatoes), cut 2 onions fine, and fry together until a light -brown in 1 tablespoon of butter. Scrape the contents of the pan into -the kettle and let simmer slowly for an hour and a half, then season -well and serve. - - - - -TOMATO CREAM SOUP - -Take 2 cups of canned tomatoes, juice and all, mash the large -pieces to a pulp, and place in a saucepan with 1 1/2 cups of hot -water and a piece of butter the size of an egg, a pinch of pepper, -1/2 teaspoon of salt, and 1 bay leaf. Let come to a boil, and then -add 1/4 teaspoon of carbonate of soda, stir for one minute, and add -2 cups of milk. Let boil up and pour in tureen in which is a 1/2 cup -of cracker crumbs very finely rolled. Use this way for ordinary use, -or strain to serve in cups. - - - - -TOMATO AND CORN BISQUE - -Put 1 quart of milk and 1 can of corn in a double boiler and let -simmer fifteen minutes; then add 1 teaspoon of butter, season well -with salt and pepper, and press through a sieve, and put back into -the double boiler. Add 1/2 cup of boiled tomatoes which have been -pressed through a sieve, stir together, reheat, and serve. - - - - -TOMATO-MACARONI SOUP - -Put 1 can of tomatoes, 1 sprig of parsley, 1 onion with 4 cloves stuck -in it, 1 tablespoon of salt, 6 peppercorns, and 6 cups of cold water -in a saucepan, and let cook slowly for three quarters of an hour; -then strain and return to the saucepan, and when boiling again, add -1/2 cup of macaroni which has been broken into small pieces, and cover -and cook for half an hour. Season afresh before serving. Spaghetti -or noodles may be used instead of macaroni. - - - - -TOMATO SOUP - -Let 1 quart can of tomatoes, 2 cups of water (or rice stock), -a sprig of parsley, 1 bay leaf, and 1 onion simmer together for -fifteen minutes, then press through a sieve and return to the fire to -boil. Rub 1 tablespoon of butter and 1 tablespoon of flour together, -and stir into the boiling soup until smooth. Add salt, pepper, and -a pinch of soda, and serve immediately with croutons. If water in -which rice has boiled is used omit the flour and the soda. - - - - -TOMATO-OKRA SOUP - -Into 1 1/2 quarts (6 cups) of boiling water put 1/2 cup of rice; -cover and let boil fifteen minutes, then add the contents of 1 can -of "tomato-okra" and cook ten minutes more. Reserve 2 okra pods, 2 -tomatoes, and 1 tablespoon of rice, and press all the rest through a -sieve. Return to the fire, season with salt and pepper, and add the -rice and tomatoes and the okra cut in thin slices. - - - - -MULLIGATAWNY SOUP - -Make as above, but strain, reserving a little rice and a little -tomato to add later; stir 1 tablespoon of curry paste (or powder) -into the soup, reheat, and serve. - - - - -VEGETABLE SOUP. NO. 1 - -Cut in tiny squares 1 potato, 1 onion, 1/2 turnip, 1 carrot, and 1 -root of celery. Melt 1 tablespoon of butter in a frying pan, add all -the vegetables except the potato, and fry until a delicate brown. Then -scrape the contents of the frying pan into a kettle containing 2 quarts -of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf, -and a bunch of soup herbs. Let cook slowly for one hour and a half, -and then add the potatoes and boil twenty minutes more. Add pepper, -a little fresh salt, and 1 teaspoon soup-browning, and, if a thin -soup is preferred, strain out most of the vegetables and rice. These -may be served with brown sauce and put in individual crust cups made -hot in oven after being filled. - - - - -VEGETABLE SOUP. NO. 2 - -When seasonable another vegetable soup may be made, proceeding as -above, but adding cauliflower and young onions instead of carrots, -etc., and thinning with 1 1/2 cups of hot milk and adding at the -last 1/2 cup of boiled young peas. Add butter, pepper, and salt, -and a spoonful of cream, before serving. - - - - -VEGETABLE SOUP. NO. 3 - -Put 1 generous tablespoon of butter in a large saucepan, and fry in -the butter when melted 1/2 cup of chopped onion, and when a golden -brown stir in carefully 1 tablespoon of flour, and when smoothed -pour on slowly 2 cups of hot water or vegetable stock. Now put in -1/2 cup each of chopped carrot, turnip, parsnip, and 1 cup of celery, -and dredge well with pepper and salt, and cover with boiling water, -and let simmer for one hour. Then put in 2 cups of parboiled potatoes, -and when the vegetables are soft press through a sieve with the stock -in which they have cooked. - - - - -VEGETABLE SOUP. NO. 4 - -A much more simple but very palatable vegetable soup is made by taking -1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or -fewer peas can be used), covering them with cold water, and after -one hour's boiling adding 2 cups of milk, to which should be added -when it boils 1 teaspoon of potato-flour, or other thickening, and, -before serving, pepper, salt, and a small piece of butter. - - - - -VEGETABLE SOUP. NO. 5 - -Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 sweet potato, -the corn from 1 ear of corn, or use 2 tablespoons of canned corn, -and strain 1/2 can of peas, or 1/2 cup of fresh peas may be used. Put -3 quarts of water in a saucepan, and when boiling add 1 tablespoon of -rice and the carrot; let boil for half an hour, then put in the other -vegetables and cook for half an hour longer, and add 1 tablespoon -of chopped parsley before serving; also season highly with salt -and pepper. - - - - -CREAM OF VEGETABLE SOUP - -Melt 3 tablespoons of butter in a saucepan, and add 3 tablespoons -each of chopped celery, turnip, and carrot, and 1 tablespoon of minced -onion, 4 bay leaves, and 4 blades of mace. Cook together very slowly -for twenty minutes, stirring frequently to prevent browning; then -shake in 3 tablespoons of flour, and when blended put the contents of -the frying pan into a little less than 3 pints of milk made hot in a -double boiler. Cook twenty minutes longer, and then season well with -salt and pepper, and pour into a saucepan containing 2 egg-yolks, -beaten with 1/2 cup of cream or milk. The soup can then be strained -and served without any, or with only a few, of the vegetables, or -it is delicious served without straining. It can be made at any time -that is convenient and reheated for serving. - - - - -PURÉE OF VEGETABLE MARROW -(SUMMER SQUASH) - -Slice 3 onions and cover with 2 quarts of cold water, and when it -boils add a large vegetable marrow, cut in thin slices. Let simmer -slowly for two hours, then rub all through a sieve; mix 1 tablespoon of -ground rice, 1 cup of milk, and 1 tablespoon of butter in a saucepan, -and when hot add to the soup. Finish with 2 tablespoons of boiled -flageolets, or peas, and season well with salt and pepper. - - - - - - - - - Hast thou named all the birds without a gun? - Loved the woodrose and left it on its stalk? - At rich men's tables eaten bread and pulse? - - Oh, be my friend, and teach me to be thine! - - Ralph Waldo Emerson. - - - - - - - - -VEGETABLES - - -JERUSALEM ARTICHOKES IN BUTTER - -Wash 1 quart of artichokes, scrape them well, and lay them in salted -water to keep them from discolouring, then put them in salted, boiling -water which has been whitened with a little milk, and boil for twenty -or twenty-five minutes. Drain and arrange in a buttered baking dish; -pour over them 3 tablespoons of melted butter, and sprinkle the tops -with browned bread crumbs finely rolled, and set them in the oven -for five minutes. - -This dish makes a dainty entremets when served in individual gratin -dishes, in which case 2 or 3 artichokes should be arranged in each -dish. The little dish should be served on a small plate with a -paper doiley. - - - - -JERUSALEM ARTICHOKES AU GRATIN - -Prepare the artichokes as in above recipe, arrange them in a large -baking dish, or in small individual dishes, cover them with white -sauce, sprinkle the top with grated cheese and crumbs, and put them -in the oven a few minutes to brown. - - - - -JERUSALEM ARTICHOKES WITH TOMATO SAUCE - -Prepare the artichokes as in the first recipe, but instead of using -melted butter use a little tomato sauce, and sprinkle the artichokes -with browned crumbs, and let heat a few moments in the oven before -serving. This also is a dainty dish to serve after the soup in -individual gratin dishes. - - - - -JERUSALEM ARTICHOKES WITH FRENCH SAUCE - -Prepare as directed, and in the water in which the artichokes are -boiling put 1 large onion and a piece of celery finely chopped. After -removing the artichokes take enough of the stock for a sauce, season -it nicely, thicken with the yolk of an egg, and strain and pour over -the hot artichokes and serve. - - - - -JERUSALEM ARTICHOKE FRITTERS - -Boil the artichokes not more than fifteen minutes, cut them into strips -1/4 of an inch thick, dry them, dip them in flour, and then in batter, -and fry a golden brown in good butter. - - - - -FRIED ARTICHOKES - -Boil as directed, but do not quite finish cooking; let them cool, -slice them and fry in melted butter, adding 1 teaspoon of chopped -parsley just before removing from the pan. - - - - -FRENCH FRIED JERUSALEM ARTICHOKES - -Scrape and wash 1 quart of Jerusalem artichokes, cut in slices -lengthwise, and fry in a frying basket in hot vegetable fat or oil -until a golden brown. Serve with a sprinkling of lemon juice, or with -Dutch butter and browned crumbs. - - - - -JERUSALEM ARTICHOKES TARTARE - -Select small artichokes, or cut them round with a patent cutter, roll -them in yolk of egg and then in fine crumbs, place in a frying basket, -and fry in hot vegetable fat until a golden brown. Serve very hot, -garnished with parsley, and with a tureen of sauce Tartare. Serve -alone after soup. - - - - -FRIED ARTICHOKES WITH TOMATO SAUCE - -Fry artichokes as in foregoing recipe and serve with hot tomato sauce. - - - - -JERUSALEM ARTICHOKES LYONNAISE - -Boil the artichokes as directed, but do net let them quite finish -cooking, then slice them. Put 1 tablespoon of butter in a frying -pan, and when melted add 1 large onion sliced or chopped, and when -onions are transparent, but not brown, add the artichokes and fry -slowly. Sprinkle with chopped parsley or chives. - - - - -JERUSALEM ARTICHOKE PURÉE - -Boil 1 quart of artichokes as already directed, drain, mash and press -through a fine sieve, and stir in 2 tablespoons of melted butter; -then stir over a low fire until the moisture is exhausted. Remove -from the fire, and when cold add 4 eggs which have been well beaten, -beating them briskly, and adding them slowly to the purée; also beat -in 1 tablespoon of whipped cream. When thoroughly mixed and light -from much beating put into a large mould, or into individual moulds, -and steam or poach with water half-way up the mould, and turn out and -serve with some good sauce, tomato or Hollandaise preferred, or the -sauce described as being made with the water in which the artichokes -were boiled can be used; to it should be added 1 teaspoon of finely -chopped parsley. - - - - -JERUSALEM ARTICHOKES NEWBURG - -Make a sauce with 2 cups of milk, 1 tablespoon of butter mixed with -1 of flour, 2 yolks of eggs, and pepper and salt, and when thickened -add 2 tablespoons of sherry, and 3 cups of sliced boiled artichokes, -and 1/2 cup of blanched chopped almonds. Serve on toast or in cases. - - - - -FRENCH OR GLOBE ARTICHOKES - -The globe artichoke is a most delicious addition to a vegetarian -menu, and it is not because it is not known to be edible, but because -many people do not know how either to eat it or to serve it, that -it is not oftener seen in America. I have had it served to me in -almost every European country and often in restaurants in America, -and have never encountered but one cook who knew how it should be -sent to the table after cooking, and one waiter who knew how to serve -it when it got there. It is usually served half cold with the leaves -falling all about it because the "thistle," and usually the best of -the artichoke besides, has been carelessly removed in the kitchen; -instead of which it should be served whole, as in this way only can -it be kept hot enough to be palatable. The artichoke should be set -stem end downward on a hot, flat dish and wound about at the base -with a small table napkin, and the person who serves it, holding -it in the napkin, should reverse it and taking a small, sharp, -silvered knife should cut through the artichoke on the bottom, using -a sawing motion, and with the help of a serving fork ease apart the -"thistle" and the closely knitted small leaves in the centre. Unless -the artichokes are very large ones, a half of one is not too much to -serve each person. The "thistle" should be removed by the server, -and this should be done by carefully separating it from the "fond" -or base, which is the fleshy part from which the leaves grow out. The -leaves should be taken one by one, by the dry tip, in the fingers, -and the fleshy end thus pulled from the base should be dipped in the -sauce served, and the soft portion removed by drawing it between the -front teeth; when the leaves are finished the base should be cut up -with a fork and eaten with the sauce. - - - - -TO STEAM GLOBE ARTICHOKES - -Prepare for cooking as in the above recipe, place in a covered steamer, -and let steam forty minutes or until the leaves, when pulled, part -easily from the base. - - - - -TO BOIL GLOBE ARTICHOKES - -Globe artichokes should not look dry and wrinkled when bought, but -green and fresh. Put them in cold salted water and a little vinegar -for fifteen minutes to cleanse and free from insects, then put them -in salted boiling water and boil until the leaves part easily from -the base when pulled; this should be in about half an hour, but the -time varies with the age and size of the artichoke; it should then -be drained and the stem cut off so that it will stand erect on the -serving dish. - - - - -GLOBE ARTICHOKES STUFFED WITH MUSHROOMS - -Cut the stalk from fresh artichokes and trim the leaves to an even -length, and boil them for twenty minutes, or until the choke or thistle -can be removed neatly. Put 1 tablespoon of butter in a frying pan, -and when melted add 2 finely minced shallots (or use chives or onion -tops), and 1 teaspoon of chopped parsley, and 1 cup of chopped fresh -or canned mushrooms, salt and pepper, and fry all together for five -minutes. Fill the artichoke with this, tie the leaves together and -set in a pan containing 1 cup of stock (or water), 2 tablespoons -of butter or olive oil, and bake them half an hour, basting them -thoroughly five or six times. Remove the strings, set upright and -serve very hot with Dutch butter, or any sauce preferred. - - - - -GLOBE ARTICHOKES VINAIGRETTE - -Serve cold boiled artichokes, which have been cut in half and the -"thistles" removed, with sauce vinaigrette, which is French dressing -to which a little chopped onion or onion juice and chopped parsley -have been added. - - - - -FONDS D'ARTICHAUT - -The bottom or solid part of the globe artichoke can be bought preserved -in bottles; heat them in their own liquid, drain, and serve hot with -Hollandaise sauce, or cold with sauce vinaigrette or mayonnaise. - - - - -ASPARAGUS - -Asparagus should be carefully looked over and washed, and then -tied into a bunch with a piece of tape, with all the heads level, -then with a very sharp knife an inch or two of the stalks should -be so evenly cut off that the bunch will stand upright. Stand the -asparagus in a deep saucepan so that the tips are well out of the -water, add 1 teaspoon of salt, put a cover on the saucepan, and let -cook about half an hour or twenty-five minutes. In this way the tips -are sufficiently steamed by the time the stalks are cooked, and will -not be cooked to pieces as when immersed in water. - - - - -ASPARAGUS WITH WHITE SAUCE - -Having boiled the asparagus as directed, lift it out by plunging a -sharp fork into it two or three inches from the bottom, lay it on a -hot plate on the top of the stove, cut the tape and arrange 4 or 5 -pieces each on long strips of toast, and pour over each 2 tablespoons -of nicely seasoned white sauce; arrange neatly on a long platter with -the asparagus heads all turned one way. - - - - -ASPARAGUS WITH DUTCH BUTTER - -Proceed exactly as in above recipe, but instead of the white sauce -pour a little melted butter over all, and serve with a small tureen -of Dutch butter. - - - - -HOT ASPARAGUS TIPS - -Take a can of asparagus tips, drain and put in a saucepan with -2 tablespoons of melted butter into which some paprika has been -shaken. When hot garnish with diamonds of toast to serve, and sprinkle -with salt. - - - - -WHITE ASPARAGUS - -Open canned asparagus at the bottom, and after draining, ease it -from the can, so as to prevent the tips from being injured. Lay the -stalks evenly in a shallow enamelled pan, cover with hot water or -the juice from the can, and let heat through over a slow fire. Remove -after ten minutes' cooking to a heated flat dish, using a strainer to -lift the stalks from the water. Serve with Dutch butter, into which -a few browned crumbs have been stirred, or chopped chives can be used -instead of crumbs. The asparagus can also be served with tomato sauce. - - - - -ASPARAGUS VINAIGRETTE - -Place the can of asparagus to be used on the ice for half an hour, -then open and drain and rinse carefully in cold water. Place on -crisp lettuce leaves, using 5 or 6 stalks on each, and serve with -sauce vinaigrette. - - - - -FRIED TIPS WITH ONION BUTTER - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -tablespoon of grated onion and the drained contents of 1 can of -asparagus tips. Let all cook together slowly for five minutes, and -season with salt and pepper. - - - - -ASPARAGUS TIPS WITH WHITE SAUCE - -Heat 1 can of asparagus tips with 1 tablespoon of melted butter, -and to serve, cover with 3/4 of a cup of highly seasoned white sauce -in which the white of 1 hard-boiled egg has been mixed, after being -chopped fine. Sprinkle over the top the yolk of the egg pressed -through a sieve, and serve with squares of toast. - - - - -ASPARAGUS IN BREAD CASES - -Boil 2 cups of asparagus tips in salted water for fifteen minutes, -and then drain them; while they are cooking put 1 cup of milk in a -double boiler, and when boiling pour some of it on to 2 lightly beaten -eggs, stirring vigorously meanwhile, and then put the eggs into the -double boiler with the milk, and stir until it begins to thicken. Add 1 -teaspoon of butter, 1/2 teaspoon of salt, and 1/2 saltspoon of pepper, -and remove from the fire. Cut the asparagus tops into half-inch pieces -and add them to the sauce. Take 5 stale rolls, cut off the tops, -remove the inside, and let them dry in the oven; when crisp and hot -fill each with the asparagus in sauce, replace the top and serve. - - - - -ESCALLOPED ASPARAGUS - -Use either fresh green asparagus, or canned asparagus. Cut it into -two-inch lengths, and if fresh is used cook in boiling water for -ten minutes. Put 2 tablespoons of butter in a frying pan and brown -in it 1/2 cup of bread crumbs and 1/2 cup of finely chopped roasted -peanuts. Roll each bit of asparagus in beaten egg and the crumbs and -nut mixture, and arrange in a buttered gratin dish with alternate -layers of thick white sauce, seasoning each layer with a little pepper -and salt. Cover the top with crumbs and a sprinkling of grated cheese, -and brown in the oven. - - - - -GRIDDLED APPLES - -Peel and core large sour apples. Cut them in thick slices and lay -on a well-buttered griddle, and let fry until a light brown; turn, -and brown the other side. - - - -APPLE FRITTERS - -Pare and core as many tart apples as required, sprinkle with salt, -dip in batter, and fry until golden brown in hot fat. Drain on brown -paper before serving. - - - - -BOILED BANANAS - -Put bananas unpeeled into boiling water, let boil for ten minutes, -then peel and cut in two and serve with melted butter. - - - - -BANANAS WITH TOMATOES - -Peel 3 bananas and cut them in slices either lengthwise or across, and -slice 3 or 4 large tomatoes. Put 2 tablespoons of butter in a frying -pan, and when melted lay in the bananas and tomatoes and sprinkle -well with salt, pepper, and 1 tablespoon of sugar. Let cook slowly, -and when browned on the bottom turn and add another sprinkling of -sugar, brown again, and serve very hot. - - - - -BANANA FRITTERS - -Pare the bananas required, cut each in half crosswise, and then split -each half. Sprinkle with salt and dip in batter and fry until a golden -brown in hot fat. Drain on brown paper and serve very hot. - - - - -BOSTON BAKED BEANS - -Cover with cold water 3 or 4 cups of dry California pea beans, or -any small white beans, and let them soak over night. The next morning -drain and put on the stove in a large kettle well filled with water, -and let cook slowly, with 1/4 of a teaspoon of soda added, for half -an hour. Put 2 tablespoons of butter in the bean-pot, or a deep -baking dish, drain the beans, and put them in the butter. Pour over -them slowly 4 tablespoons of dark molasses, 1 tablespoon of salt, -and add 1 tablespoon of butter; then fill the bean-pot to the top -with hot water and bake in a very slow oven for 6 or 7 hours. As -the water cooks away replace it. This will require doing about three -times during the baking. Serve in the dish in which they were cooked, -and garnish with whole black pickled walnuts. - - - - -GREEN STRING BEANS - -If fresh beans are used pick them over, remove the ends and -"strings," and boil for half an hour or more; then drain them, and -add 1 tablespoon of butter and 2 tablespoons of milk, season with -salt and pepper, and serve after ten minutes' slow cooking. If canned -beans are used omit the first long boiling. - - - - -GOLDEN WAX BEANS - -If fresh beans are used wash, remove the ends and "strings," and -boil for three quarters of an hour, or until tender, in salted water; -then drain and add to them 1 tablespoon of butter, and 2 tablespoons -of milk, let cook slowly for ten minutes, and season well with salt -and pepper. In using canned beans omit the first boiling. - - - - -FRENCH BEANS (FLAGEOLETS) - -Those in glass are the best; drain and put in a double boiler with 1 -tablespoon of butter, pepper and salt, and 1 tablespoon of cream. Serve -very hot. - - - - -DRIED BEANS DEUTSCHLAND - -Pick over 1 1/2 cups of dried beans of any sort, cover with water, -and soak ten hours or more. Drain and put in boiling water (or the -stock onions or leeks have boiled in), and let cook slowly for two -hours, or until tender but unbroken, then drain. Put 2 tablespoons -of butter in a frying pan, and when melted add 1 onion chopped fine, -and let it cook slowly for ten minutes; then add the beans and season -with salt and pepper and put over them 2 tablespoons of lemon juice -or 1 tablespoon of "reduced vinegar," and let cook very slowly for -ten or fifteen minutes that all may be well blended before serving. - - - - -WHITE BEANS FLORENTINE - -Soak 4 cups of white kidney beans for ten hours, then boil them two -hours. Slip the skins off and put them into a saucepan with 1 cup -of broth and a bunch of sweet herbs, 1 bay leaf, and 2 tablespoons -of Marsala or sherry. Cover and let them cook slowly for thirty -minutes. Remove the herbs and stir in 1 tablespoon of butter and -1 tablespoon of flour rubbed well together, stir until smooth, and -then pour on 1 cup of cream or milk into which 1 egg has been beaten; -continue to stir, add 1 tablespoon of lemon juice, 1 tablespoon of -chopped parsley, and serve with grated cheese. - - - - -BEANS AND CORN ESCALLOPED - -Use 1 can of green string beans, or Lima beans, and 1 can of sweet -corn. Butter a baking dish, and arrange a layer of beans; dot with -butter, and season with pepper and salt, then put on this a layer of -corn about half an inch deep, season, and so proceed until the dish -is filled. Then pour 1/2 cup of milk over all, sprinkle with bread -crumbs, and bake for fifteen minutes, or until the crumbs are browned. - - - - -ITALIAN BEANS - -Use 3 cups of white haricot beans, soak for several hours, boil two -hours in salted water, then drain. Put 1 tablespoon of butter in a -saucepan, and when melted add 1 large onion chopped fine and 2 bay -leaves. Let cook slowly for eight minutes, then put into the pan the -boiled beans, and season with salt and pepper; let heat through, -stirring gently, and add 1 cup of tomato sauce two minutes before -removing from the fire. - -Canned brown or red beans may be used, giving the same dish practically -with far less trouble. - - - - -SPANISH BEANS - -Soak for eight or ten hours any sort of large dried beans, then drain -them and put them into boiling water two hours or more, or until -cooked. One way of testing them is to remove a few and blow on them; -if the skins crack they are done. Drain, and put them in a bean-pot -or casserole and sprinkle with 2 tablespoons of chopped onion and 2 -cups of strained tomatoes, and dredge well with salt. Cover the dish -and bake slowly for an hour. A quarter of an hour before taking out, -pour over them 1 tablespoon of melted butter and remove the cover. - - - - -LIMA BEANS - -Let Lima beans stand in cold water for an hour or so after they are -shelled, and in cooking them allow 8 cups of water to every 4 cups -of beans. Put them in boiling salted water, and let them cook for -an hour, or more if not fresh picked. Drain them and add 1/2 cup of -the water they cooked in, 1/2 cup of milk, 1 tablespoon of butter, -and season highly with salt and pepper. - -Dried beans must soak ten or twelve hours and cook two hours. Canned -Lima beans only need reheating, draining, and a little milk and butter -and seasoning added to them. - - - - -LIMA BEANS HOLLANDAISE - -Boil 1 quart of beans until tender, salting them well when half -cooked. Beat a large tablespoon of butter to a cream, beat in the -yolk of 1 egg, 1 tablespoon of finely chopped parsley, 1 saltspoon -of black pepper, and 2 teaspoons of lemon juice; when this sauce is -well mixed stir it into the beans, taking care not to break them. - - - - -CREAMED LIMA BEANS - -Cover 2 cups of boiled Lima beans with 1 scant cup of cream, and let -simmer in a double boiler for ten minutes; then add 1 teaspoon of -butter, and season with salt, pepper, and a dash of nutmeg. - - - - -LIMA BEAN SAUQUETASH - -Boil 2 cups of freshly picked Lima beans in 1 quart of water for half -an hour, then drain them and add 1 cup of milk, 1 tablespoon of butter, -and enough green corn cut from the cob to make 2 cups. Season well, -and let simmer for fifteen minutes, and salt again before serving. - -If canned corn and canned beans are used they need be cooked for only -ten minutes. - - - - -BEETS - -Great care should be taken in washing beets that the small rootlets -are not broken or the skin of the beet bruised, as anything which -causes the juice to escape injures both the taste and the colour. In -the city, beets are seldom obtainable which require less than two or -three hours' cooking; but really young, small beets should not require -more than one hour's boiling. When boiled they should be drained, then -plunged into cold water, after which the skin can be rubbed off with -the hand. Some, however, prefer that beets should be baked or steamed; -the time required to cook will then be somewhat longer. Canned beets -are a great convenience. - - - - -CREAMED BEETS - -Boil 6 or 7 medium-sized beets until tender, then remove them from the -saucepan and place them in cold water; rub the skins off carefully -with the hands, and cut them in half-inch cubes. Make a sauce of 2 -tablespoons of butter creamed with 2 tablespoons of flour and 1/2 cup -of the water in which the beets were boiled, 2 tablespoons of cream, -2 tablespoons of vinegar, 2 teaspoons of sugar, 1/2 teaspoon of salt, -and 1 saltspoon of pepper. Pour the sauce over the hot beets and -serve in a heated deep dish. - - - - -VIRGINIA BEETS - -Carefully peel boiled beets, and with a sharp knife cut into very thin, -even slices, laying them as sliced into a heated vegetable dish; when -a layer has been made over the bottom, dot it well with butter, season -lightly with salt, and sprinkle with 1 tablespoon of granulated sugar; -then arrange another layer of beets with butter, salt, and sugar, and -proceed in this way until the dish is filled. The work should be done -near the fire in order that the beets may not cool, as the dish should -be served very hot. If, however, the beets have cooled in preparation, -set them in a hot oven for a few minutes, and turn them with a spoon -in the dish before serving in order that they may be juicy. - - - - -PICQUANT BEETS - -Peel hot cooked beets, cut into slices, and toss about for three or -four minutes in a saucepan which contains 3 tablespoons of butter to -which has been added 1 teaspoon of plain vinegar, or a few drops of -tarragon, 2 cloves, and 1 teaspoon of sugar. - - - - -GERMAN BEETS - -Make a sauce of 1 tablespoon of butter, when melted add 1 tablespoon of -flour, 2 teaspoons of onion juice, 1/2 teaspoon of salt, 1 tablespoon -of sugar, 1 tablespoon of lemon juice, and enough hot water to make -the sauce the right consistency; then add freshly sliced cooked beets, -and let cook together three or four minutes before serving. - - - - -PICKLED BEETS - -Place slices of cold beets in a deep porcelain or glass receptacle, -place some peppercorns among them, and a few allspice, cover with -mild vinegar, and let stand ten or twelve hours before using. - - - - -BRUSSELS SPROUTS - -Brussels sprouts are best if laid for ten minutes, after trimming -and looking over, in salted cold water which contains some lemon -juice. They should then be drained and put in a large saucepan filled -with boiling water containing salt and a pinch of soda. Parboil in this -ten minutes, then lift them with a strainer and put in a steamer above -the boiling water; cover, and let steam half an hour to finish cooking. - -If sprouts are cooked by boiling instead of steaming, leave -the saucepan uncovered, as this will keep the odour from being -pronounced. Boil in salted water from twenty to thirty minutes, -drain the instant they are tender, and serve with melted butter. - - - - -BRUSSELS SPROUTS IN DUTCH BUTTER - -Put boiled Brussels sprouts in a saucepan with 2 tablespoons of -melted butter, to which has been added a tablespoon of lemon juice; -stir until hot and add pepper and salt. - - - - -BRUSSELS SPROUTS WITH CELERY - -Trim and wash in cold running water 1 quart of Brussels sprouts; -then place them in a saucepan, cover with boiling water, and let them -boil for five minutes; then drain and cover with fresh boiling water -containing 1 teaspoon of salt. Boil for another twenty-five minutes -uncovered, and then drain them. Wash enough celery to make 1 1/2 -cups when cut in pieces one inch long, put this in a saucepan with -3 tablespoons of butter, stir well together, and add 1 1/2 cups of -scalded milk containing 2 tablespoons of flour; when this is thickened -add the sprouts, season with salt and pepper, and serve very hot. - - - - -BRUSSELS SPROUTS WITH CHESTNUTS - -To every cup of Brussels sprouts allow 1/2 cup of blanched chestnuts -which have been cooked for fifteen minutes; put the sprouts and -chestnuts together, cook another forty minutes, drain, and serve with -white sauce. - - - - -BRUSSELS SPROUTS LYONNAISE - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -tablespoon of chopped onion; when this is beginning to brown add 4 -cups of boiled sprouts, and stir together for three or four minutes, -unless the sprouts were cold, in which case they should be tossed -about with the butter and onion until hot. - - - - -CREAMED BRUSSELS SPROUTS - -Cover freshly boiled Brussels sprouts with a white sauce made entirely -of milk, or of the stock in which they were cooked, with 1 tablespoon -of cream added. - - - - -BRUSSELS SPROUTS IN BREAD CASES - -Cut stale bread into three-inch squares, and with a sharp knife cut -out the centre, leaving a bottom and four sides like a box; brush over -with melted butter, and brown in the oven. Serve sprouts prepared in -any of the above ways in these cases; the creamed sprouts are perhaps -the best served this way. - - - - -CABBAGE - -Wash cabbage carefully after cutting it in half, and let it boil -for five minutes in well-salted boiling water; pour this water off -and re-cover with fresh boiling water; let cook for half an hour, -then add 1 teaspoon of salt, and let finish cooking, which will be -in about another half an hour for a medium-sized cabbage. - -Cabbage should never be covered while boiling, as covering increases -the odour in cooking. - - - - -NEW ENGLAND CABBAGE - -Cut a cabbage in quarters, wash it thoroughly, and parboil it for -five minutes in salted water; then drain and cook with 2 carrots and -2 turnips for an hour or until tender, in any strong vegetable stock, -to which 1 tablespoon of butter has been added. Drain and dampen with -a little of the stock to serve, and season well with salt and pepper. - - - - -WESTERN CABBAGE - -Take 4 or 5 cups of shredded white cabbage and put in a frying pan -in which 1 tablespoon of butter has been melted. Press the cabbage -into the pan, dredge with salt and pepper, and pour over it 1/2 cup -of vinegar and 1/2 cup of water; cover and let cook very gently for -half an hour or somewhat less. - -Red cabbage can be prepared in this same way, and a pretty dish is -made by using equal quantities of red and white cabbage. - - - - -CABBAGE SARMAS - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 onion -chopped fine, and after it has cooked gently for ten minutes stir into -it 1 cup of boiled rice, 1/2 cup of chopped nuts, 1 teaspoon of salt, -1 saltspoon of pepper, and 1 tablespoon of melted butter. Parboil -a small cabbage for fifteen minutes, then separate its leaves, and -into each leaf roll 1 tablespoon of the force-meat; pack tightly in -a shallow pan, dredge with salt and pepper, and cover with the water -in which the cabbage cooked; lay 2 bay leaves on the top, and let -simmer for fifteen minutes. Serve with melted butter or tomato sauce. - - - - -CABBAGE LICHTENSTEIN - -Cut one large cabbage into small pieces, not using the stalk. Wash -well and put in a kettle of boiling water with 1 teaspoon of salt and 1 -tablespoon of caraway seed. Cook for half an hour uncovered, then add -to the cabbage 4 large potatoes peeled and quartered, season afresh -with salt, and let cook another twenty minutes. Put 2 tablespoons of -butter in a frying pan, and when melted add 1 onion chopped fine and -1 tablespoon of flour; let all cook together until brown, then scrape -the contents of the frying pan into the cabbage, etc., and cook slowly -for twenty minutes more, or until the stock is almost cooked away. - - - - -LADY CABBAGE - -Boil firm white cabbage fifteen minutes, changing the water then for -more from the boiling teakettle; continue boiling for half an hour or -until tender, then drain and set aside until perfectly cold. Chop fine, -season with pepper and salt, add 1 or 2 well-beaten eggs, 1 tablespoon -of butter, and 1/2 cup of rich milk. Stir all well together and bake in -a buttered dish until brown. The oven should be moderately hot, and the -same care used as in the baking of a custard. Serve in the baking dish. - - - - -COLD SLAW - -Put 2 tablespoons of vinegar on to boil in a saucepan, and add to -it when boiling 1/2 cup of sour or fresh milk or cream containing -2 lightly beaten eggs; stir and then add 1 tablespoon of butter, -salt and pepper, and pour over 4 cups of shredded cabbage arranged -in a deep bowl. Serve cold. - - - - -GERMAN RED CABBAGE - -Put 3 or 4 cups of shredded red cabbage into a saucepan with 1 -tablespoon of butter, 1 finely chopped apple, and the juice of half -a lemon; sprinkle lightly with sugar, season with salt and pepper, -cover, and let cook from half to three quarters of an hour. - - - - -HUNGARIAN CABBAGE - -Quarter a red cabbage, remove the stalk parts and wash well, and -put it in a kettle containing enough boiling water to cover it. Let -boil for three quarters of an hour or until tender, and then drain, -gently pressing out all the water. Put 2 tablespoons of butter in a -frying pan, and when melted add 1 onion chopped fine and 1 tablespoon -of flour; stir until smooth and let cook until brown. Then add 1/2 -cup of brown sugar, 1/3 of a cup of vinegar, and salt well. Add the -shredded cabbage to this, and let all simmer together for fifteen or -twenty minutes before serving. - - - - -PICKLED RED CABBAGE - -Chop or shred enough cabbage to make 2 quarts (8 cups) and add to it 1 -large onion chopped fine and 1 tablespoon of salt; mix well together -and let stand over night in a covered jar. Next day press through -a colander to drain, and then place a layer of cabbage in a jar, -sprinkle over it a few mustard seeds and 2 or 3 cloves, and proceed -in this way until the cabbage is all used. Do not press down. Cover -with cider vinegar, and use any time after twenty-four hours. - - - - -CREAMED CARROTS - -Scrape and wash enough carrots to make 4 cups when cut in dice, -and put them in a double boiler containing half milk and half water -at boiling point. Let them cook slowly for forty minutes or until -tender, then drain them and put them in a hot dish at the side of -the stove. Use 1 cup of the stock they cooked in to make a sauce, -with 1 tablespoon of butter, 1 of flour, and plenty of salt and -pepper. Pour the sauce over them to serve. - - - - -CREAMED CARROTS AND POTATOES - -To 1 quart of cold boiled potatoes, cut in dice, add 1 cup of boiled -diced carrots. Put them in a double boiler and cover with 1 1/2 cups -of highly seasoned white sauce, to which has been added 1 tablespoon -of onion juice and 1 tablespoon of finely chopped parsley; let boil -up once and serve. - - - - -CARROTS SAUTÉ - -Use boiled carrots cut in dice or fancy shapes and toss them for -five minutes in hot butter. Season with salt and pepper, add a little -chopped parsley, and serve very hot. - -Fancy shaped German carrots in glass bottles can be used instead of -fresh ones. - - - - -GLORIFIED CARROTS - -Take 2 cups of diced carrots and boil them in slightly sweetened -water about half an hour, or until tender, and let them cool. Put 1 -tablespoon of butter into a saucepan, add to it 1 teaspoon of grated -onion, and toss together until hot; then add the diced carrots and 1 -cup of well-made white sauce. Butter small individual gratin dishes, -fill them with the carrot mixture, sprinkle the top with a few lightly -browned bread crumbs, then with chopped chives, and set in a hot oven -for five minutes. Serve alone as an entrée, placing each dish on a -small plate with a paper doily. - -This dish can be varied by using more chives mixed with the carrots -and omitting the onion, or, if chives are not at hand, they can be -omitted when the onion is used, and finely chopped parsley substituted -to garnish the top. - -The quantities given here can be doubled, and the carrots cooked in -a large baking dish as an addition to the main course of a luncheon -or dinner. - - - - -GLAZED CARROTS - -For this, the carrots must be cut into even cones or ovals, and it -is convenient to use the imported carrots in glass bottles. If these -are used they are already boiled; if fresh carrots are used scrape -and wash them and cut out the little shapes with a patent cutter, -then boil slowly until tender, but not quite done, and put 2 or 3 cups -of them in a frying pan with 2 tablespoons of butter, which has been -melted, sprinkle with fine sugar, and stir over a hot fire until they -begin to brown; then add 2 tablespoons of the stock they boiled in, -continue to stir them, add more stock if needed, and continue stirring -until the carrots are nicely glazed. Serve alone or as a garnish. - - - - -CARROTS DELMONICO - -Scrape and cut in dice enough carrots to fill a small baking dish; -cover with boiling water in which is 1 tablespoon of sugar, and -1 tablespoon of butter, and let cook for half an hour, or until -tender. Drain and let them cool, and then arrange them in the baking -dish with the following sauce: Melt 3 tablespoons of butter, add 3 -tablespoons of flour, and when this is smooth stir into it, using a -little at a time, 1 cup of the stock in which the carrots were cooked, -1/2 cup of cream or milk containing the beaten yolks of 2 eggs; -when smooth add 1/2 tablespoon of lemon juice, and salt and pepper -well. Sprinkle the top with finely rolled crumbs and let brown in -the oven. - - - - -CARROT SOUFFLÉ - -Mix 2 cups of boiled, mashed carrots, 2 tablespoons of chopped onion, -fried for five minutes in 1 tablespoon of butter, 1 cup of milk -or cream in which 3 egg-yolks are beaten, 1/2 teaspoon of nutmeg, -salt and pepper, and when well blended add lightly with a fork the -stiffly beaten whites of the 3 eggs. Sprinkle with bread crumbs and -bake to brown about fifteen or twenty minutes. - - - - -CAULIFLOWER - -Leave all the green that looks fresh and palatable on the cauliflower, -and wash it and let it stand from fifteen minutes to half an hour in -salted water. Then put it in a saucepan, stem downwards, with the -top barely covered with boiling water, and, if the saucepan is not -too large, it will keep the cauliflower upright, so that the delicate -top will not cook to pieces before the green stalk is tender. A small -cauliflower will take half an hour to cook, and the lower part can -be tried with a fork to see when it is tender. Leave the saucepan -uncovered in cooking cauliflower, and the odour from the cooking will -be very much lessened and the cauliflower more delicate in taste. - - - - -CREAMED CAULIFLOWER - -Boil and drain a cauliflower and serve over it 1 cup of white sauce. - - - - -CAULIFLOWER AU GRATIN - -Boil a large cauliflower, drain it, and break the sprays apart. Arrange -in layers in a buttered baking dish, sprinkling each layer with cheese, -and seasoning it with pepper and salt. When the dish is filled pour -on 1 cup of white sauce, sprinkle the top with crumbs and cheese, -and let bake fifteen minutes to brown. - - - - -CAULIFLOWER IN A GERMAN WAY - -Boil a cauliflower and drain it, dredge with salt and pepper, and -cover the white part with melted butter, and then dust this with -browned bread crumbs; pour 3/4 of a cup of Dutch butter over it, -and let it heat for five minutes in the oven in the shallow gratin -dish in which it should be served. - - - - -ITALIAN CAULIFLOWER - -Boil and drain a cauliflower and dredge the top with pepper and salt, -sprinkle with grated cheese, and pour a little melted butter over -it. Set in the oven for five minutes to brown, and serve surrounded -with tomato sauce. - - - - -CAULIFLOWER FRITTERS - -Boil a cauliflower for twenty-five minutes, or until nearly tender, -then drain it and let it cool. When cold separate the sprays and -dredge with salt and pepper, then dip in batter, and fry in deep fat -until a golden brown. Drain and serve very hot. - - - - -CREAMED CELERY - -Scrape and trim 3 or 4 heads of celery, leaving the roots on -and cutting the tops off; cut each stalk in half, lengthwise, -and into pieces five inches long; wash carefully in running water, -and then blanch in boiling water for ten minutes. Drain and tie the -stalks together like bunches of asparagus, and put them in a saucepan -containing 2 cups of water, 2 cups of milk, 1/2 a carrot, 1/2 an onion -with 2 cloves stuck in it, 1 teaspoon of salt, and 1 scant saltspoon -of pepper, and let simmer three quarters of an hour or more, or until -quite tender when tried with a fork. Remove the celery, strain the -stock, and use 1 cup of it in making a sauce, with 1 tablespoon of -butter and 1 tablespoon of flour. Untie the bunches of celery, and -arrange them evenly on toast with the sauce poured over them. - - - - -CELERY IN BROWN SAUCE - -Prepare celery as above, boil for three quarters of an hour or -until tender, drain, and cover with the brown sauce described below, -omitting the wine, and serve in an ordinary vegetable dish. - - - - -CELERY IN CASSEROLE - -Cut celery in four-inch lengths, halving each stalk lengthwise, -and leaving the root on, wash well and parboil for ten minutes in -salted water or milk, and arrange in a square, covered casserole. Put 2 -tablespoons of butter in a saucepan, and when browned add 2 tablespoons -of flour. Stir until well dissolved, then add 2 cups of the water in -which the celery cooked, 1 scant teaspoon of salt, 1 small saltspoon -of pepper, and 2 bay leaves. Stir until smooth, and then strain and -pour this sauce over the celery, add 1 teaspoon of sherry or Madeira, -cover the dish, set it in a shallow pan containing a little water, -and let it cook for half an hour in the oven. Serve in the casserole. - - - - -BAKED CELERY - -Cut 2 bunches of celery into two-inch lengths, wash thoroughly, and -let blanch in boiling water and milk, using equal quantities of each, -for fifteen minutes, then remove the celery and let it cool; add to -1 cup of the milk and water stock 1 tablespoon of butter blended with -1 tablespoon of flour, some pepper and salt, and when smoothed remove -from the fire and beat into it vigorously 2 eggs. Arrange the celery -in a buttered baking dish, pour the sauce over it, spread the top -thickly with crumbs, and put in the oven. Cover for twenty minutes, -then uncover and let brown nicely before serving. - - - - -CÊPES IN BLACK BUTTER - -French Cêpes come in tin or glass. Put 3 tablespoons of butter in -a pan, with 2 bay leaves, a few celery seeds and 1 clove of garlic; -let it slowly brown. Strain and add cêpes and let them heat in the -butter. Season with salt and paprika and serve very hot. - - - - -AMERICAN SWEET CORN - -Sweet corn on the cob, which has been picked within twenty-four -hours of the time of using, should be dropped into rapidly boiling, -slightly salted water, and boiled not more than eight or ten minutes. - - - - -ROAST CORN - -To roast sweet corn, leave the husks on the cob, and put in a slow oven -and let bake for half an hour. Take off the husks and silk and serve at -once. Some think this method of cooking the delicate American vegetable -retains the flavour of the corn more than the usual way of boiling it. - - - - -CORN PUDDING - -Use 6 or 7 ears of sweet corn, and cut each row down the middle with -a sharp knife, and then cut the grains from the ear, and add to them 2 -cups of milk, 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of -sugar, 1 tablespoon of melted butter, and 2 slightly beaten eggs. Put -this into a baking dish and bake like a custard, in a slow oven for -half an hour, taking care it does not cook too long nor get too hot -lest it curdle. Canned corn may be used when fresh is out of season. - - - - -CORN PUDDING IN TOMATO OR PEPPER CASES - -Bake the preceding in cases made by scooping a large part of the inside -from large, solid tomatoes, or in hollowed-out green, sweet peppers. - - - - -CORN CREOLE - -Put 1 can of corn into a saucepan with 1 tablespoon of chopped -green peppers and 1/2 cup of milk, and cook slowly for ten minutes; -then season with salt and pepper and add 1 tablespoon of butter -and serve. This may be put in a baking dish, covered with crumbs, -and baked for fifteen minutes. - - - - -CORN AND TOMATO PIE - -Butter a pudding dish and fill it with alternate layers of boiled or -canned corn and tomatoes, and season with salt, pepper, and butter; -cover the top with pie-crust and bake in a moderately hot oven for -fifteen minutes. If a crust is not desired the dish can be covered -with bread crumbs and browned. If fresh tomatoes and corn are used -the pie will require twice the time to cook, the first half of the -time covered with a plate, and the last half uncovered. - - - - -CORN CHOWDER - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -sliced onion, and let cook slowly for five minutes; then add to it -4 cups of potatoes which have been parboiled for five minutes, and -then cut in small squares, and 2 cups of boiling water. Let cook for -twenty minutes or until the potatoes are tender, then add 1 can of -sweet corn, 4 cups of hot milk, 1 tablespoon of butter, and plenty -of salt and pepper, and let heat through. Break 8 soda crackers into -a deep dish, and pour the chowder over them to serve. - - - - -RHODE ISLAND ESCALLOP - -Bake 4 medium-sized sweet potatoes for half an hour, then scrape out -the potato and chop it into small bits. Boil 2 ears of green corn -for ten minutes, run a sharp knife down each row of grains, cutting -them in two, and then cut the corn from the cob and mix it with the -chopped sweet potato. Butter six individual gratin dishes and fill -them with the mixed corn and potato, sprinkle them with salt, pour -1 tablespoon of melted butter over each, cover with bread crumbs, -and let cook for eight or ten minutes in the oven. The same mixture -can be used to fill a baking dish, and enough melted butter used to -moisten the potato thoroughly. - - - - -STEWED CUCUMBERS - -Peel 4 or 5 cucumbers, quarter them, and cover them with boiling -salted water, and let them cook from twenty to thirty minutes; then -drain, saving the water in which they were cooked. Make a sauce of -2 tablespoons of butter and 2 tablespoons of flour rubbed together, -and 2 cups of the water in which the cucumbers were boiled, stir until -smooth, and when it boils add the juice of 1 lemon, 1 teaspoon of salt, -and some paprika; arrange the cucumbers on slices of toast and serve -with the sauce poured over them. - - - - -STUFFED CUCUMBERS - -Peel the cucumbers and cut into pieces about two inches long, scoop out -the centre of each piece about half-way down to form a cup, fill this -with chopped onions and chopped mushrooms that have been fried together -in butter, cover the tops with crumbs, and let brown in the oven. - - - - -FRIED EGG-PLANT WITH SAUCE TARTARE - -Peel and cut an egg-plant into half-inch slices, dust quickly with salt -and pepper, roll in beaten egg-yolk, then in fine bread crumbs, and fry -in hot vegetable fat; drain on brown paper and serve very hot. Either -serve sauce Tartare with this, or arrange a spoonful on each round of -egg-plant. Garnish with sprigs of watercress, celery tops, or parsley. - - - - -FRIED EGG-PLANT WITH TOMATO SAUCE - -Fry as in foregoing recipe and serve a savoury tomato sauce with the -egg-plant. Never soak egg-plant in salt and water, as it takes away -its crispness. - - - - -CREAMED ENDIVE - -Cut the outside leaves from heads of endive, and wash the endive -thoroughly; then drain and put in boiling salted water for fifteen -minutes. Drain again and cover with cold water for a few minutes, then -chop and put in a saucepan with some butter, allowing 1 tablespoon -for each head of endive, cover and let cook slowly for ten minutes, -salt well, moisten with cream and sprinkle with paprika, and serve -on toast or garnished with triangular pieces of toast. - - - - -KOHLRABI - -These are very nice if used young, when not much larger than an -egg. Parboil them for half an hour, cut them in half, and put them -in a frying pan containing melted butter, and fry for fifteen or -twenty minutes. Serve over them the butter in which they were cooked, -and dredge with salt and pepper. The time required to cook kohlrabi -depends largely of course upon the age at which it is picked. - - - - -KOHLRABI AU GRATIN - -Slice kohlrabi, boil twenty minutes or until nearly tender, and arrange -in a baking dish in layers with cream sauce. Season each layer with -pepper and salt, sprinkle the top with crumbs and grated cheese, -and bake twenty minutes. - - - - -LENTIL PIE - -Put 1 tablespoon of butter in a saucepan, and when melted add to -it 1 finely chopped onion and let this fry slowly for ten minutes; -then add 2 cups of boiled German or Egyptian lentils and 1/2 cup of -brown or German sauce, and when heated through pile into a deep dish; -dredge with pepper and salt, cover with pie-crust, and bake in the -oven until brown. - - - - -LENTILS EGYPTIAN STYLE - -Wash 2 cups of lentils, soak them two or three hours, and drain them -before using. Put them into boiling water well salted, cook until -tender, about forty minutes, then drain again. Put 2 tablespoons of -butter into a saucepan, and when melted add 1 large onion finely -chopped; cook over a very slow fire for ten minutes, then add the -lentils and 2 scant cups of boiled rice, and stir all together with -a large fork until very hot; dredge well with salt and pepper before -serving. - - - - -GERMAN LENTILS - -Cover 2 cups of lentils with cold water and let them soak two or three -hours; drain them and put them in boiling salted water with 1 leek -(or 1 onion) and let them cook half an hour, or until tender but not -broken. Put 2 tablespoons of butter in a frying pan, and when melted -stir into it 2 tablespoons of flour, and let brown; then add 2 finely -chopped onions and 2 or 3 tablespoons of vinegar and 2 tablespoons of -the water in which the lentils cooked. Mix this sauce with the drained -lentils, put them in a double boiler with salt, pepper, and a dash of -nutmeg, and serve after they have steamed slowly for fifteen minutes. - - - - -LEEKS - -Cut leeks into three-inch lengths, using the tender green part as -well as the white; wash the pieces thoroughly in cold running water, -then put them in a small saucepan and cover them with boiling salted -water, and let them boil for twenty minutes. - -Make a sauce by melting 1 tablespoon of butter and thickening it -with 1 tablespoon of flour, and then adding, 1 tablespoon at a time, -enough of the water the leeks were cooked in (about 1 cup) to make -the sauce of the right consistency; season with pepper and salt, -drain the leeks, and serve the sauce over them. - - - - -MUSHROOMS - -Mushrooms should only be used when perfectly fresh and firm; in -peeling them take a small knife, and, holding the delicate fringe at -the edge of the mushroom between the edge of the knife and the thumb, -peel the paper-like skin off, pulling it toward the centre of the -mushroom. The stems should be cut or broken off without breaking the -cup, and if sound should be scraped and used. When the mushrooms are -white and small and freshly picked they can be quickly washed and -used without peeling. - - - - -STEWED MUSHROOMS - -Peel about 1 pound of mushrooms, put them in a saucepan with 2 -tablespoons of butter, 1 saltspoon of pepper, 1 teaspoon of salt, -and 1/4 cup of milk, into which 1 tablespoon of flour has been mixed; -cover and let cook for five or six minutes, then add 1 cup of cream, -stir all well together, replace the cover, and let cook gently for -ten minutes. These mushrooms can also be cooked and served in an -Italian casserole. - - - - -GERMAN STEWED MUSHROOMS - -Peel 1 pound of mushrooms and put them in a saucepan, sprinkle with the -juice of 1 lemon, add 1 cup of milk, cover, and let simmer gently for -ten minutes. Thicken with 1 heaping teaspoon of flour dissolved in a -little milk, and add 1 tablespoon of butter and a grating of nutmeg, -and let simmer gently for ten minutes more before serving. Instead -of lemon juice and milk a cup of sour cream is often used in Germany, -and is an acceptable substitute. - - - - -MUSHROOM AND CHESTNUT RAGOUT - -Use an equal quantity of peeled mushrooms and boiled Italian chestnuts, -and heat in a rich brown sauce. Serve, garnished with toast, or in -cases, or use in a deep pie with a top crust of biscuit dough. - - - - -MUSHROOMS NEWBURG - -Peel 1 pound of mushrooms, cover them with 2 cups of milk, and let -them simmer gently for ten minutes. Lift the mushrooms out with a -strainer, and make a sauce of the milk by adding 1 tablespoon of flour, -1 tablespoon of butter, the beaten yolks of 2 eggs, 1 wineglass of -sherry, and some salt and paprika. When the sauce thickens replace -the mushrooms in it, let them heat for two minutes, and serve on -toast or in patty cases. - - - -BAKED MUSHROOMS ON TOAST - -Select as many large mushrooms as are required, and, after peeling -them, lay each one, cup upward, on rounds of toast which, after -toasting, have been dampened by being plunged quickly into hot water; -place the toast with the mushrooms upon it into a shallow buttered -pan, put a little bit of butter in the cup of each mushroom, sprinkle -with salt and pepper, cover with another pan the same size, and let -cook eight or ten minutes. Serve at once, with a garnish of parsley -or watercress. - - - -GRILLED MUSHROOMS - -Peel or wash the mushrooms, and put them, cup upward, on a fine wire -broiler and let them broil over a hot fire for five or six minutes, -putting a pinch of salt in each cup. As soon as hot, remove them from -the broiler and serve on hot plates, taking care not to spill the -juice which has formed in the cups. Garnish with watercress or parsley. - - - -MUSHROOMS SUR CLOCHE - -Place carefully cleaned mushrooms, cup upward, on individual gratin -dishes, salt each, and place a bit of butter in the cup, and set in a -hot oven for ten minutes. To serve, place over each a glass "bell," -which can be bought for this purpose. The heat is thus retained in -the mushrooms during service. - - - -MUSHROOMS IN CASSEROLE - -Put into a French or Italian casserole 1/2 cup of good butter, and when -melted stir into it 3/4 of a pound, or a pound, of peeled mushrooms, -and dredge well with pepper and salt. Cover the casserole and set it -in the oven; after five minutes' cooking stir the mushrooms, mixing -them well with the butter, replace the cover, and repeat the process -in another five minutes; let cook ten minutes more, and serve from -the casserole on rounds of toast. - - - - -FILLED MUSHROOMS - -Select 10 of the largest, most cup-shaped from 1 1/2 pounds of -mushrooms. Peel and lay in a shallow pan, cup side up. Take the cleaned -stems and the remaining mushrooms and chop fine and put them in the -cups; add 1 teaspoon of melted butter, some pepper and salt to each, -and let bake ten minutes or until done. Serve on toast garnished with -watercress, or under the glass bells already mentioned. - - - - -MUSHROOMS WITH TRUFFLES - -Toss truffles in butter in a hot frying pan for five minutes, -sprinkle the cups of mushrooms with pepper and salt, fill them with -the truffles, and cook for ten minutes in a covered pan in a hot oven; -serve on crisp lettuce leaves, with parsley butter. - - - - -MUSHROOMS WITH PEAS - -Fill the cups of large mushrooms with French canned peas, which -have been tossed for five minutes in hot butter. Season and set in -a covered pan in a hot oven for ten minutes, and serve on toast with -white or brown sauce, as preferred. - - - - -MUSHROOMS WITH ONIONS - -Peel 2 medium-sized onions and chop them fine, and put them in a -casserole, or saucepan, with 1 tablespoon of melted butter. Let them -cook slowly for ten minutes, then add 1 pound of mushrooms, which have -been carefully washed or peeled, and another tablespoon of butter, -and cover, letting cook for ten minutes. Season well with salt and -pepper and serve very hot. - -Mushrooms thus prepared may be put in a deep baking dish, covered -with crust and baked in a pie. - - - - -MUSHROOMS WITH EGG - -Put 2 tablespoons of butter in a porcelain casserole, or in a saucepan, -and when melted put with it 1 pound of peeled or washed mushrooms; -let simmer gently for ten minutes, then add to them 2 hard-boiled -eggs, cut in slices, and half a cup of cream. This recipe also is -available for a deep pie; put in a baking dish, cover with crust, -and bake until slightly browned. - - - - -CANNED MUSHROOMS - -Drain the mushrooms from 1 can, and cut them in half. Use the liquid -from the can augmented with water, if necessary, to make brown or -German sauce. Put the mushrooms in a saucepan with the sauce, season -with pepper and salt, and serve very hot on toast. - -Button mushrooms can also be cooked by simply draining and tossing -in parsley butter until hot; season with salt and pepper and serve -on toast. - -Mushrooms cooked in these ways are suitable for filling peppers -or tomatoes. Canned mushrooms can be bought which are put up with -truffles, and add variety to these different dishes. - - - - -CANNED MUSHROOMS CZARINA - -Open a can of button mushrooms, drain them, and cut the buttons in -half, if very large, and reserve the liquid. Put 1 tablespoon of butter -in a saucepan, and when melted add 1 tablespoon of grated onion, 2 bay -leaves, 2 cloves, 2 peppercorns, and 2 allspice. Let all cook together -slowly for five minutes, then pour on the liquid from the mushrooms, -with enough milk added to make 2 cups, season with salt, and let -simmer for ten minutes; then add 1 tablespoon of flour creamed with 1 -tablespoon of butter, let boil up once, and strain. Put the sauce and -the button mushrooms in an Italian casserole, set this in the oven to -heat for five minutes, and serve from the dish on triangles of toast. - - - - -MUSHROOM LOAF - -Pour good clear, well-strained boiling vegetable stock onto dissolved -vegetable gelatine or arrowroot, using about 1 tablespoon to every -2 cups of liquid. Season well with salt and pepper, and add 1 can -of button mushrooms, halved, when the jelly is somewhat set so that -they will remain in place evenly dispersed. Line a mould with chopped -parsley and slices of pickled walnuts, pour the jelly into it, and -serve, when set, ice-cold, with any savoury cold sauce or pickles. A -few chopped nuts may be added if desired. - - - - -STEWED OKRA - -Cut the ends off the pods of young okra, boil for one hour in salted -water, then drain and reheat in a saucepan with some melted butter. - -The okra can be used as a garnish to boiled rice. Canned okra needs -only to be boiled five minutes, drained, seasoned, and tossed about -in hot butter in a frying pan for two or three minutes before serving. - - - - -OKRA AND GRILLED TOMATOES - -Cut good firm tomatoes in half, season well and broil, then serve -with a garnish of stewed okra. - - - - -STEWED OKRA WITH TOMATO SAUCE - -If fresh okra is used prepare as in stewed okra recipe, and if -canned okra is used drain and heat in boiling salted water. Put 1 -tablespoon of butter in a frying pan, and when melted lift the okra -from the boiling water and place it in the frying pan; season well -with salt and pepper and then cover with 1 cup of tomato sauce, and, -when thoroughly heated through, serve. - - - - -OKRA AND TOMATO ESCALLOP - -Arrange alternate layers of sliced canned okra and tomato in a well -buttered baking dish, separating them with layers of boiled rice -well seasoned with salt and pepper and dotted with butter. Cover the -top with fine crumbs and cook for fifteen minutes, or until browned, -in the oven. - - - - -BOILED ONIONS - -Peel onions under cold water and they will not bring tears to the -eyes. They should then be put in rapidly boiling water, and this -changed after the first five minutes of cooking; then put in fresh -boiling water, salt added, and cooked for from half an hour to forty -minutes. If onions are not covered when boiling the odour will be -less noticeable. - -Serve boiled onions with parsley butter, or, after draining, cover -with milk, add butter, pepper, and salt, and let boil up once before -serving. - - - - -CREAMED ONIONS - -Use onions which have been boiled until tender but not broken, and, -after draining, serve with white or parsley sauce, made with equal -quantities of milk and the stock in which the onions cooked. - - - - -BOILED ONIONS WITH BROWN SAUCE - -Serve small boiled onions, which have cooked until tender, but not -broken, with any hot sauce,--tomato, brown, mushroom, etc. - - - - -ONIONS AU GRATIN - -Prepare as for creamed onions, making a white sauce of the milk, or -milk and water, in which the onions have been boiled. The onions can -be left whole, or somewhat broken up in the sauce. Fill a buttered -baking dish with onions and sauce, dust the top with grated cheese, -and let heat in the oven five or six minutes. The bottled Parmesan -cheese is convenient, but is never as delicate to the taste as fresh -cheese grated. - - - - -ONIONS WITH CHEESE - -Arrange boiled onions, which are not broken at all by boiling, in a -buttered baking dish, baste well with melted butter, and dredge with -grated cheese, and set in the oven a few moments to brown; serve in -the same dish or remove to a small platter and garnish with green, -or use as a garnish to a dish of other vegetables. Mashed potatoes -piled high (browned on top with salamander or under flame in gas oven) -surrounded with these onions makes an attractive dish. - - - - -ESCALLOPED ONIONS - -Escalloped onions are made like Onions au Gratin, except that the -cheese is omitted and replaced by a layer of fine bread crumbs. - - - - -BAKED ONIONS WITH CHESTNUTS - -Peel as many onions as required and parboil them for ten or fifteen -minutes in salted water. Drain and dry, and when cooled somewhat -remove the inside and fill with chopped chestnuts which have been -tossed in hot butter for fifteen minutes; season well with salt and -pepper, and, if liked, a little sage; arrange in a buttered baking -dish, and bake for half an hour, covering them for the first fifteen -minutes. If they seem too dry, baste with a little cream or onion -stock and melted butter. - - - - -ONION SOUFFLÉ - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -tablespoon of flour, stir until smooth, and then add gradually 1 cup of -milk, and season with paprika and salt. Let boil, then add 1/2 cup of -stale bread crumbs, 1 teaspoon of chopped parsley, 1 1/2 cups of cold -boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix -thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix -them gently through the onion mixture with a fork. Put in a buttered -baking dish, or in individual cases, sprinkle fine crumbs on top, -and bake about fifteen minutes to slightly brown before serving. - - - - -BORDEAUX ONIONS - -Peel 6 or 8 small onions, and parboil them for fifteen minutes -in salted water. Put 2 tablespoons of butter in a saucepan or a -baking dish, with 1 tablespoon of chopped parsley and 1 tablespoon -of chopped celery, 2 cloves, 1 bay leaf, 1/4 of a cup of claret, -1 cup of brown sauce, the juice of 1 lemon, pepper and salt. Set the -onions in this, cover, and let cook very gently for half an hour or -until tender. Remove the bay leaf and serve with the sauce. - - - - -ONION AND TOMATO ESCALLOP - -Place alternate layers of fresh onions, sliced, and fresh tomatoes -in a buttered baking dish, covering each layer with crumbs, butter, -pepper and salt. Put 1 1/2 cups of water over and bake for about -an hour in a slow oven. Or use boiled onions and canned tomatoes, -dampen with the juice from the tomatoes, and cook twenty minutes. - - - - -ONIONS BEATRICE - -Fill a large bean-pot (or a high earthenware covered jar marmite) -with small Bermuda onions, two inches in diameter. The onions should -be left whole, but a sharp knife can be used to make two cuts in -the shape of a cross in the top of each, as this insures the cooking -of the centre. While arranging the onions in the jar, sprinkle them -well with salt, also with black pepper (or use 1/2 dozen peppercorns -instead), put in 3 bay leaves, and distribute 1 teaspoon of mixed -herbs. Cover with hot water, put the lid on, and set on the back of -the stove or in a slow oven. The onions should not cook to pieces, -and with the proper heat will be cooked through in about two hours; -this time is named not as a rule but as a guide. Serve in the marmite -in which they were cooked. - - - - -STUFFED ONIONS - -Boil the onions fifteen or twenty minutes and then remove the hearts, -leaving the outsides as cases for a filling. Make the stuffing of bread -or cracker crumbs mixed with the chopped centres of the onions, plenty -of salt and pepper, and a little chopped tomato (or tomato sauce), or -some chopped green peppers, or canned pimentos, or use both tomato and -peppers. Fill the onion cases, and arrange in a buttered baking dish; -sprinkle with 2 tablespoons of melted butter, set the pan in water, -and bake half an hour; the baking dish should be covered until the -last five minutes, and the onions should not be allowed to go dry; -more butter can be added, or a little hot water or vegetable broth, -if they cook dry. Serve in the baking dish, or remove to a small -platter and garnish with sprigs of parsley. - - - - -FRIED ONIONS - -Peel the onions and cut into thin slices, and when a generous -tablespoon of butter has slowly melted in a frying pan, put the -onions in and let them simmer over as low a fire as will keep them -cooking; stir them frequently and serve when transparent and turning -a golden brown. - -Fried onions can be served alone or as a garnish to heaped up -mashed potatoes. They are saved from their extreme commonplaceness -by being arranged in a gratin dish, not over an inch high, dusted -with a sprinkling of crumbs or grated cheese, and given three or four -minutes in the oven. - - - - -FRENCH FRIED ONIONS - -Peel medium-sized onions, and slice crosswise carefully; then separate -the slices into rings. Drop these into smoking vegetable fat or oil, -and let fry four or five minutes until crisp and a rich brown. Lift -with a strainer onto brown paper to drain a moment before serving. - - - - -ONIONS IN POTATO CRADLES - -Make potato cradles as directed, dredge with salt, and fill with -fried or French-fried onions. - - - - -SMALL ONIONS - -Peel small, round, pickling onions, parboil them ten minutes, drain, -roll in flour, and fry in deep fat. Serve as a garnish to other -vegetables or in stews. - - - - -GLAZED ONIONS - -These are nice used either as a garnish to another dish (vegetable -croquettes, mashed potatoes, etc.) or alone. Small onions should -be used, or onion hearts, and taken from the water before they are -quite cooked; then put in an enamelled pan in which is 1 tablespoon -of butter which has been slowly melted; toss them about in this, -and sprinkle with powdered sugar. When they begin to brown add 1 -tablespoon of the water in which they were boiled, and as this is -taken up add a little more, and pepper and salt. The onions will be -browned and glazed. Serve very hot. - - - - -ONIONS AND APPLES - -Put 1 tablespoon of butter in a frying pan, and when melted put in -3 sliced onions and 3 sliced apples; let fry slowly until browned, -and serve on toast. - - - - -BOILED PARSNIPS IN SAUCE - -Wash and scrape 6 or 7 parsnips, cut them in half, lengthwise, and -put them in cold water for half an hour. Drain them, and put them -in a saucepan of boiling water containing 1 teaspoon of salt, and -let them boil for about three quarters of an hour. While they are -finishing cooking, prepare a sauce with 1 tablespoon of butter and -1 tablespoon of flour rubbed together, and put in a saucepan over a -slow fire. When melted and smooth add, a spoonful at a time, some of -the stock in which the parsnips are cooking, until about 2 cups have -been used; stir until well thickened but not paste-like, season with -salt and pepper, and pour over the parsnips after draining them. - - - - -PARSNIPS IN BUTTER - -Scrape and wash the parsnips, and cut them in eighths, lengthwise, -and then in half. Put them in boiling water, salt well, and let them -cook for about three quarters of an hour. Drain and serve with 1/2 -cup melted butter poured over them, which contains 1 tablespoon of -chopped parsley. - - - - -FRIED PARSNIPS - -Slice cold boiled parsnips lengthwise, dredge with salt, and fry -in buttered pan or griddle until a golden brown, turning with a -pancake turner. - - - - -FRENCH FRIED PARSNIPS - -Use cold boiled parsnips, cut in any shape desired,--balls, or long -strips,--and put them in a frying basket, and fry in hot fat until -brown. Drain, and dredge with salt to serve. - - - - -BROILED PARSNIPS - -Use boiled parsnips, cut each in 3 slices, lengthwise, dip in melted -butter, broil until brown, and sprinkle with salt before serving. - - - - -GREEN PEAS - -Newly picked green peas should be shelled and put in a double-boiler -with a little salt, and 1 teaspoon or more of sugar, and no -water. Cover closely and keep water in under pan boiling for about -three quarters of an hour. Add a little butter before serving. - - - - -GREEN PEAS PAYSANNE - -Cook peas as in the above recipe adding a few lettuce leaves which -have been washed and cut in strips. Drain them before adding butter -and salt. - - - - -CANNED PEAS - -Canned peas should be slowly cooked in their own stock for ten minutes, -drained, and seasoned with butter, pepper and salt, and a little milk -or cream added to them. - - - - -CANNED PEAS WITH ONION - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -tablespoon of chopped onion; let simmer for five minutes, then add -1 can of peas, drained of their juice, and 1/4 of a cup of cream or -milk; season well with salt and pepper, and serve after ten minutes' -slow cooking. - - - - -STUFFED PEPPERS - -Slice the stem-end from sweet peppers, cut out the insides, and fill -with a mixture made of 1 cup of fine crumbs, 1 grated onion, 1/2 cup -of chopped nuts, 1 teaspoon of salt, and 2 tablespoons of melted -butter. Set in a pan containing a little water and melted butter, -and bake from twenty minutes to half an hour, basting occasionally. - -Peppers can be parboiled for ten minutes before stuffing, but though -softer they lose their colour to some extent. - - - - -PEPPERS STUFFED WITH MUSHROOMS - -Cut the stem-end from sweet peppers, remove the inside, and fill with -mushrooms Czarina, or mushrooms in tomato sauce, and bake twenty to -thirty minutes, basting with a little butter and water, which should -be in the pan in which they are cooked. - - - - -PEPPERS WITH RICE - -Cut the stem-end from sweet green peppers, remove the inside, fill -with boiled rice and chopped tomato in equal proportions, and season -well with pepper and salt. A few chopped mushrooms, olives, or boiled -eggs may be added to the filling. Bake from twenty to thirty minutes, -basting with butter and water. - - - - -GREEN PEPPERS WITH EGG - -Parboil 6 green peppers for five minutes, first having cut off the -stem-end and removed the seeds. Put 2 tablespoons of butter in a -frying pan, and when melted add 1 finely chopped onion, and let it -cook slowly for ten minutes; then stir in 3 tablespoons of fine bread -crumbs, and season with salt, pepper, and catsup. Upon removing the -peppers from the boiling water set them up cup-like in a shallow pan, -and put 1 tablespoon of this mixture into each; break into each pepper -1 egg, cover with some more of the prepared crumbs, and bake for ten -minutes if the eggs are liked soft, for fifteen if liked hard. Serve -on toast with 1 1/2 cups of white sauce containing 2 tablespoons of -grated cheese. - - - - -PEPPERS WITH CORN - -Cut a slice from the end of sweet peppers, remove the inside, and -fill with canned corn, well salted; replace the ends and bake. - -Peppers, like tomatoes, may be filled in so many ways that it is -useless to endeavour to enumerate them, for the ingenious cook can -multiply them without end. - - - - -ESCALLOP OF PEPPERS AND CORN - -Cut enough sweet corn from the cob to make 3 cups. Take 2 or 3 sweet -green peppers and remove the insides, then slice them in very thin -circles and arrange a layer of the corn in a buttered baking dish, -salt it, and then place some rings of the peppers, then another -layer of corn, and so on, until the dish is filled, finishing the -top with peppers. To a cup of cream (or milk) add 1 beaten egg and 2 -tablespoons of melted butter; pour this over the whole, and bake for -half an hour in a hot oven. Canned corn may be used, in which case -less cream will be needed. - - - - -FRIED PEPPERS - -Remove the seeds from 6 sweet green peppers, cut the pods in squares -about half an inch across. Put 1 tablespoon of butter in a frying pan, -and when melted add 1 sliced onion, and let simmer for two or three -minutes; then put into the pan the cut-up peppers, and fry for ten -minutes. Add 1/2 cup of brown or tomato sauce and serve on toast with -boiled rice, or on flat rice cakes. - - - - -CREAMED PIMENTOS - -Put the pimentos from 1 can into 2 cups of white sauce, and let cook in -a double boiler for ten minutes. Add 1 tablespoon of chopped parsley, -some pepper and salt, and serve on toast. - - - - -ROLLED PIMENTOS - -Remove the pimentos from the can, and with a sharp knife cut them -open on one side and open them out. Arrange the flat pieces thus made -on a large plate or board, with the inner part up, and spread with -finely chopped onion, sprinkle with salt and celery salt, and roll -into firm rolls. Place these in a well-buttered tin, add a little hot -water, cover, and set in a hot oven for ten minutes; then uncover, -add 1 tablespoon of butter, and when it melts baste the pimentos with -it. Let them cook five minutes more, and serve with the melted butter -poured over them, or with parsley butter. - - - - -PIMENTOS WITH OKRA - -Split the pimentos with a sharp knife, salt the inner part, then -roll each around a pod of freshly boiled or canned okra. Place in a -well-buttered pan, add a little hot water, and let cook ten minutes -covered, and five uncovered. Add more butter during the last five -minutes, baste the rolls, and serve with the butter poured over them, -or with tomato sauce. - - - - -PIMENTOS WITH TOMATO - -Lay the large flat pimentos from a can on a platter, and slide into -each a slice of tomato which has been sprinkled with salt and celery -salt. Fry in a covered pan for five minutes, and serve plain or with -caper sauce. - - - - -POTATOES - -Between the good cooks who contend that a potato is never properly -"boiled" if it is boiled at all, and those who either cook potatoes -in a steamer, or put them in cold water which is carefully watched to -see that it does not actually boil, cooking thus until the potatoes -are tender, and those who drop them into rapidly boiling salted -water, letting them boil hard until done, there is wide latitude for -individual preference. I would advise those who do not have potatoes -served on the table which are white and floury and thoroughly cooked -through, to see that one of the above-mentioned ways of cooking -potatoes is carried out in their kitchens. Potatoes put in boiling -water, or put in a covered steamer over rapidly boiling water, will -cook in from twenty minutes to half an hour, the time depending, of -course, upon the size and age of the potatoes; they should always be -carefully scrubbed and cooked in their skins, and peeled afterwards. - - - - -MASHED POTATOES - -Having boiled or steamed the required number of potatoes, peel them as -expeditiously as possible and break them up in a hot saucepan; mash and -then beat them vigorously with a wooden spoon or a fork, add a generous -piece of butter, dredge with salt and a little pepper, and beat them -until they are light; then moisten slightly with a very little hot -milk or cream, beat them for a moment more, and serve very hot. - - - - -POTATO SOUFFLÉ - -Put into a saucepan 3 or 4 cups of warm mashed potato and 1 tablespoon -butter. Add the yolks of 2 eggs, 2 tablespoons cream (or milk), salt -and pepper, and stir over fire until well mixed. Remove from the fire -and add the well-beaten whites of the eggs. Heap in a buttered baking -dish and let brown on the top in the oven. - - - - -MASHED POTATO SOUFFLÉ IN CASES - -Select large potatoes, scrub them and let them bake until mealy, which -will be in from half an hour to three quarters, then cut them in half, -lengthwise, and carefully scrape out the potato, laying aside the -skins to use as cases. Mash the potatoes with a wire potato-masher, -add 1 tablespoon of butter for every 5 potatoes used, and season well -with salt and pepper. Beat the whites of eggs very stiff, allowing -2 to every 5 potatoes, and mix them lightly through the potato with -a fork; fill the potato skins with the mixture, heaping them full; -brown them slightly in the oven before serving, and garnish the dish -on which they are served with sprigs of parsley. Five potatoes will -fill 6 or 7 cases. - - - - -RICED POTATOES - -Break up well-boiled dry potatoes with a fork, dredge with salt and -pepper, and press through a sieve or a so-called "ricer" into a hot -serving dish. - - - - -RICED POTATO FRITTERS - -Boil 6 large potatoes, press them through a sieve, and add 3 lightly -beaten eggs, 2 teaspoons of flour creamed with 1 tablespoon of butter, -1 teaspoon of salt, and 2 cups of milk. Beat well together, and drop -from a large spoon into deep, hot fat; they will rise to the top a -light brown when done. Chopped chives or chopped parsley may be added -to the mixture if desired. - - - - -MASHED POTATOES WITH ONION - -To 4 or 5 cups of mashed potato add 1 cup of boiled onion minced to -a pulp, 1 tablespoon of butter, 1 tablespoon of cream, some pepper -and salt; beat lightly together, and before serving brown the top -for a moment in the oven. - - - - -BAKED POTATOES - -Select potatoes of uniform size, scrub them well, place in a hot oven -until they yield to pressure of the fingers, which will be in most -cases in about three quarters of an hour. They should not stand after -baking, and should be served in an open dish. A baked potato that is -worked with the fingers while being turned in the hand a few times, -becomes light and soft. - - - - -ROAST POTATOES - -Pare small, round potatoes, and lay them in cold water. Put 2 -tablespoons of butter in a shallow baking pan, and let it melt in the -oven; then wipe the potatoes, and lay them in the pan, rolling each -in the hot butter. Let them cook in a moderate oven from one half to -three quarters of an hour, and baste them during the cooking five or -six times with the butter. Sprinkle with salt before serving. - - - - -DENVER POTATOES - -Peel several smooth oval potatoes and cut in half, lengthwise. Dig -out a small hole in the centre of the smooth side, and level the -rounded parts so they will sit evenly. Put a lump of butter in each, -and place in a pan with a little water, first dredging with salt and -pepper, and bake about twenty-five minutes or until browned. - - - - -BROILED POTATOES - -Cut cold boiled potatoes lengthwise into quarter-inch slices, dip each -in flour, and lay in a folding broiler. Broil until evenly browned -on both sides, sprinkle with salt and pepper, and serve on a hot dish -with a bit of butter on each, or as a garnish to other vegetables. - - - - -FRIED POTATOES SOUFFLÉ - -Peel and trim the required number of potatoes to a uniform size, -cut both ends straight across, and then slice the potatoes into -slices about 1/16 of an inch thick, and drop them into cold water for -about half an hour, and then dry them with a cloth. For the frying -two kettles of fat are necessary, one of which must be perfectly -fresh; drop the potatoes into the used fat or oil and let them fry -until about half done; but do not let them brown at all; drain them -thoroughly and let them get cold. Five or six minutes before they -are to be served drop them into the fresh fat which should be almost -smoking, move them about lightly with a fork, and they will puff out -to a considerable size; let them become a golden brown, put them in -the oven on brown paper for a moment, and serve instantly. - - - - -WHOLE POTATOES FRIED - -Use very small new potatoes, and, after boiling them, roll in egg and -cracker crumbs, and fry in hot, deep fat. Use alone or as a garnish -to baked tomatoes. - - - - -FRENCH-FRIED POTATOES - -Peel potatoes which are of medium size and cut into even eighths, -lengthwise, and then let them lie in cold water for fifteen minutes; -then dry them between the folds of a clean cloth, and put in a frying -basket. Immerse slowly in hot fat, and fry until a golden brown; -drain at once, and dredge with salt. - - - - -SARATOGA CHIPS - -Cut potatoes into thin slices with a potato cutter, lay in cold water -twenty minutes, dry, and fry in deep, hot fat until crisp. Drain from -the fat onto brown paper, dredge with salt, and serve very hot. - - - - -POTATOES PARISIAN - -These are cooked exactly like French-fried potatoes, except that the -little vegetable cutter, which cuts tiny globes of potato, is used -to form the shapes. Some care must be taken to use strength enough -with the cutter to make it cut perfectly round balls. - - - - -POTATO STRAWS - -Peel 4 or 5 potatoes and then cut them with a patent vegetable cutter -in strings; lay them in very cold water for twenty minutes, drain, -and put in a frying basket, and slowly immerse in hot fat, and let them -fry until a golden brown. Drain, and dredge with salt before serving. - - - - -POTATO CRADLES - -Peel, wash, and dry potatoes of uniform size and shape. Cut in two, -lengthwise, and scoop out the inside, and fry the potato cases in -hot fat until brown; then drain and sprinkle with salt. Serve hot -peas heaped up in each cradle and garnish with mint or parsley. - - - - -POTATOES LYONNAISE - -Take 5 or 6 cold boiled potatoes and cut them in slices. Put 1 -tablespoon of butter in a frying pan, and when it is melted add 2 -thinly sliced, medium-sized onions, and fry these, letting them cook -very slowly ten minutes; then season with pepper and salt and add -the sliced potatoes, and let these fry slowly, turning with a knife -until they are a golden brown; season afresh with pepper and salt, -and add 1 tablespoon of finely chopped parsley before serving. These -potatoes will take a great deal of salt and pepper. - - - - -GERMAN FRIED POTATOES - -Put 1 tablespoon of butter in a frying pan, and when melted add 5 -or 6 cold boiled potatoes cut in slices, season highly with salt and -pepper, fry until done, which will be about twelve or fifteen minutes, -turning with a knife; when nearly done stop stirring, and let the -potatoes brown on the bottom of the pan; serve in a hot dish with -the browned slices on the top. - - - - -FRIED POTATO SAVOURY - -Fry cold sliced or diced potatoes, and when browned add 1/2 teaspoon -of onion juice or extract, then arrange in a buttered baking dish in -layers with grated cheese, pepper, salt, and some butter in each layer, -cover the top with a few brown crumbs and chopped parsley or chives, -and let heat a few minutes in the oven. Chopped chives can be arranged -with the layers of potato if the flavour is liked. - - - - -CREAMED POTATOES - -Put 2 tablespoons of butter into a saucepan, and when melted add 1 -tablespoon of minced parsley and pepper and salt, stir until very hot, -then add a scant cup of milk, containing 1 teaspoon of flour and a -pinch of soda, and when this boils add diced cold boiled potatoes, -and, when thoroughly heated through, serve. - - - - -ESCALLOPED POTATOES - -Boil 10 or 12 medium-sized potatoes in their skins, and after peeling -slice them in slices 1/4 of an inch thick. While the potatoes are -boiling make a sauce of 2 cups of milk, the juice of 1 onion, salt -and pepper, 2 tablespoons of butter, and 1 tablespoon of thickening -flour. Butter a baking dish, and arrange a layer of potatoes, cover -with sauce, then put another layer of potatoes, and so continue -until the dish is filled. Then cut 2 hard-boiled eggs in neat slices, -arrange them over the top, sprinkle with cracker crumbs and a little -finely chopped parsley, and cook ten or twelve minutes in the oven. - - - - -POTATOES DELMONICO - -For a large baking dish 4 cups of cold boiled diced potatoes will -be required. Butter a baking dish, and put a layer of potatoes an -inch deep in the bottom, and cover this with well made white sauce, -and sprinkle slightly with salt and pepper; then add another layer of -potato, and white sauce, and seasoning, and so on, until the dish is -heaping full, and then sprinkle the top with grated cheese, and let -brown well in a hot oven. - - - - -OAK HILL POTATOES - -Butter a baking dish well, and place in it alternate layers of sliced -cold boiled potatoes and hard-boiled eggs, seasoning each layer; then -pour over it a white sauce in which grated cheese is melted. Cover -the top of the dish with cracker crumbs, and brown in the oven. - - - - -HEILBRONN POTATOES - -Put 2 tablespoons of butter in a deep saucepan, and when melted stir -into it, with a flat-ended wooden spoon, 2 tablespoons of flour and -let brown, then add 2 tablespoons of vinegar and use 2 cups of boiling -water or vegetable stock in making this into a smooth sauce. Add 1/2 -an onion, sliced, 2 cloves, 2 allspice, a piece of thin lemon peel, -1 tablespoon of lemon juice, and let cook very slowly, stirring for -ten minutes. Then add more vegetable stock or boiling water to make a -thin sauce and strain it; return to the fire and add 5 or 6 parboiled -thinly sliced potatoes, 2 tablespoons of capers, and let cook slowly -for fifteen minutes, stirring frequently; then pour into the saucepan -1/2 cup of cream (sour preferred), and serve in a deep, hot dish. - - - - -SAVOURY POTATO CAKES - -Chop 6 cold boiled potatoes, and crush with a potato masher (or -use cold mashed potato); add to them 1 tablespoon of mixed herbs, -1 teaspoon of chopped onions, pepper, salt, 1 tablespoon of melted -butter, and 1 beaten egg; mould into flat cakes, and put in a frying -pan containing 1 tablespoon of melted butter; brown, and turn with -a pancake turner to brown the other side. - - - - -POTATO HASH - -Put 8 cold boiled potatoes and 2 medium-sized onions in a chopping -bowl and chop them fine. Melt 1 tablespoon of butter in a large -frying pan, place the potatoes and onion in it, and smooth the top -even with a fork. Season well with salt and pepper and put over a -moderately hot fire, shaking the pan vigorously from time to time to -keep the hash from burning. If it is shaken instead of being stirred -it will brown well on the bottom. Turn out onto a hot serving dish, -with the browned part on top, and sprinkle with salt and pepper. - - - - -POTATO OMELET - -Butter a frying pan with 1 teaspoon of butter, and cover the bottom of -the pan with sliced cold boiled potatoes laid flat; let these fry a -few moments, then pour over them 2 well-beaten eggs and 1 tablespoon -of chopped parsley or chives, season well with salt and pepper, -and turn from the pan when browned. - - - - -CURRIED POTATOES - -Chop 1 good-sized onion very fine, and fry in 2 tablespoons of butter -until transparent and cooked, but not brown; then remove most of the -onion with a strainer, pressing the juice from it into the butter, -and put in 4 or 5 sliced cold boiled potatoes; sprinkle some curry -powder and salt and pepper over them and fry, turning them frequently -until done. The amount of curry can vary from 1 to 2 teaspoons. - - - - -POTATO FRICASSEE - -Put in a saucepan 1 generous tablespoon of butter and 1 cup of milk; -when hot add some cold potatoes cut in dice, season with pepper, salt, -and a few drops of onion juice. Let them get thoroughly hot, then -add the beaten yolks of 2 eggs, stir constantly until thick. Great -care must be taken not to let it cook too long or the sauce will -curdle. Add a little chopped parsley before serving. - - - - -POTATOES RENNEQUIN - -Boil 6 potatoes, peel them, and let them dry in a warm place on -the stove. - -Put 1 tablespoon of butter into a saucepan, and when partly melted -slice the potatoes into it. Now add 1 tablespoon of water, some salt, -pepper, and 1 tablespoon of minced parsley; let it become thoroughly -heated, then add 1 tablespoon of lemon juice and serve very hot. - - - - -POTATOES AND CHEESE - -Mince or chop fine 5 or 6 peeled raw potatoes, and toss in a saucepan -with 2 tablespoons of butter until cooked. Place a layer of these -in a buttered baking dish, season with salt and pepper, and sprinkle -with grated cheese; then add another layer of potatoes, and proceed -thus until the dish is full. Pour melted butter over and let brown -in the oven. - - - - -ESCALLOPED POTATO AND ONION - -Peel and slice very thinly 5 or 6 medium-sized potatoes and 3 or -4 onions, and arrange them in layers in a buttered baking dish, -dotting them with butter, and sprinkling with pepper and salt. Over -all pour 1/2 cup of milk, or enough to dampen well, and almost cover, -and set the dish in a shallow pan containing a little water, and let -the escallop cook slowly for about an hour, keeping it covered for -the first half-hour, and uncovered afterward to brown. Serve in the -baking dish. - - - - -NEW POTATOES IN BUTTER - -Scrub small new potatoes with a stiff brush, and boil or steam them -for twenty-five minutes, and serve them with melted butter to which -a teaspoon or more of finely chopped parsley has been added. - - - - -CREAMED NEW POTATOES - -Scrub small new potatoes with a stiff brush which will remove the -skins, and boil or steam them about twenty-five minutes; then cover -them with a highly seasoned white sauce. - - - - -BAKED NEW POTATOES - -Scrub the skin from small new potatoes, and cook in salted boiling -water about twenty minutes or until tender. Make a white sauce of 1 -tablespoon of flour, 1 tablespoon butter, and 1 cup of milk seasoned -highly with salt and pepper, and, after arranging the boiled potatoes -in a baking dish or casserole, pour the sauce over them, and on the -top of all pour 1 well-beaten egg. Put the dish in the oven and let it -stay just long enough to set the egg. Sprinkle with chopped parsley -before sending to the table. If preferred the egg can be added to -the white sauce instead of being put on top. - - - - -MOCK NEW POTATOES - -Peel the required number of large old potatoes, and with a Parisian -potato cutter cut them into small balls; drop these in boiling water, -and when done cover with a highly seasoned white sauce, to which is -added a very little chopped parsley. - - - - -BOILED SWEET POTATOES - -As the skin of sweet potatoes does not come off well after cooking -it is best to peel them before baking or boiling. - -Select large sweet potatoes, put them in boiling water, and let them -boil from half to three quarters of an hour. Peel them and arrange -them in a hot dish, with 1/2 cup of melted butter poured over them. - - - - -BAKED SWEET POTATOES - -Wash and peel the sweet potatoes and put them in the oven. A -medium-sized potato will take about forty minutes to bake. - - - - -MASHED SWEET POTATOES - -Peel and boil 6 or 7 sweet potatoes, drain off all the water, and -then mash with a wire potato-masher in the saucepan in which they -were cooked; mix with them while hot 2 tablespoons of good butter, -and dredge generously with salt, and serve very hot. - - - - -SWEET POTATO SOUFFLÉ - -Mix with mashed sweet potatoes when slightly cooled the beaten yolks -of 2 eggs and then the stiff whites of the eggs. Heap in a buttered -baking dish and let brown in the oven. - - - - -ESCALLOPED SWEET POTATOES - -Slice what will make 4 or 5 cups of cold boiled sweet potatoes, -butter a baking dish, and arrange a layer of potatoes in the bottom, -making it an inch thick. Sprinkle with salt, pepper, and dot well -with butter. Then arrange another layer, proceed as before, and so -on until the dish is filled. Then pour over all 1/2 cup of water in -which 2 tablespoons of sugar are dissolved. Put the dish in the oven, -and in ten minutes baste with 2 tablespoons of water. Let cook five -minutes more or until browned on top. - - - - -STUFFED SWEET POTATOES - -Bake in their skins the number of potatoes required, cut them in half, -scoop out the inside, and mix with chopped celery, and minced onion, -and melted butter, allowing 1 tablespoon of celery and 1/2 teaspoon of -onion to each potato. Season with salt and pepper, refill the skins, -and let brown in the oven. - - - - -SOUTHERN SWEET POTATO PIE - -Bake 4 large sweet potatoes, then scrape the inside from them, and beat -into it lightly with a fork 2 tablespoons of butter, 2 tablespoons of -sugar, 3 well-beaten eggs, 1 cup of warm milk, a saltspoon of salt, -and a pinch of mixed spice. Line a baking dish with pastry, fill with -the potato, and bake for twenty minutes. - - - - -TEXAS SWEET POTATO PIE - -Boil 4 or 5 sweet potatoes for half an hour or until cooked. Line -a large baking dish with pie-crust, slice the potatoes lengthwise -while still hot, and put a layer of them on the crust, and cover this -with long strips of pastry. Sprinkle with sugar, dot with butter, -and add a little nutmeg; then place another layer of potato, and -another of pastry, and so on, until the dish is nearly filled. Pour -on enough boiling water to almost fill the dish, and cover the top -with pastry like any deep pie, cutting it here and there to let the -steam escape. Bake for about twenty minutes, or until the crust is -a little browned. - - - - -MARYLAND SWEET POTATOES - -Peel 6 or 8 medium-sized sweet potatoes, quarter them lengthwise, -and lay them in a large saucepan having rounded sides. Add to the -potatoes 2 heaping tablespoons of butter, and 3 heaping tablespoons of -granulated sugar, and 2 or 3 tablespoons of water, and stir until the -sugar and butter are dissolved. Cover closely and let them cook for -four or five minutes undisturbed, then stir again with a wooden spoon, -being careful to see that the syrup is not sticking on the bottom, -re-cover, and from now on let cook only a couple of moments at a time -before again stirring. The water will of course soon cook away; let -the potatoes cook rapidly in the hot syrup until they begin to soften, -then put them where the fire is less hot, and let them cook slowly -until done. The entire cooking should not take more than fifteen -or twenty minutes, and the thick brown sauce should be thoroughly -scraped from the saucepan and served over the sweet potatoes. - - - - -CANDIED SWEET POTATOES - -Lay pared sweet potatoes cut in slices in a buttered baking dish -with a cover. Sprinkle each layer with brown sugar, salt and pepper -and cinnamon, and dot with bits of butter. Pour in 1/2 cup of boiling -water for 1/2 dozen potatoes and baste while cooking. Cook moderately -until tender, from half an hour to three quarters, depending on the -heat of the oven. The cinnamon can be omitted if not liked. - - - - -GRIDDLED SWEET POTATOES - -Cut cold boiled sweet potatoes in slices, lengthwise, and lay them -on a buttered griddle; when browned on one side turn with a pancake -turner and brown the other side. Sprinkle with salt and serve very hot. - - - - -FRIED SWEET POTATOES - -Cut cold boiled sweet potatoes in half-inch squares and fry them in -melted butter. Salt well, and stir with a knife, and let brown as -much as possible without burning. - - - - -FRENCH-FRIED SWEET POTATOES - -Cut cold boiled sweet potatoes in sixths, lengthwise, place in a frying -basket, and fry for about five minutes, or until well browned. Drain -and sprinkle with salt. - - - - -GLAZED SWEET POTATOES - -Let sweet potatoes boil until nearly done, then drain and cool. When -cold cut them in inch-thick slices, or into rounds with a patent -cutter, mix them well with melted butter and sugar, using 2 tablespoons -of sugar to each 1/2 cup of butter, and put them in a deep dish in -a hot oven for ten minutes, or until well browned. - - - - -CREAMED SALSIFY (OYSTER PLANT) - -Remove the tops from 2 bunches of salsify, scrape and cut to shape, -and put in a bowl of cold water containing some lemon juice, to -retain the whiteness. Drain and put in boiling water, using enough -to cover it, and let cook about three quarters of an hour, salting -the water during the last half-hour's boiling. Drain and serve with -highly seasoned white sauce or parsley sauce made with the water in -which the salsify cooked, with the addition of a little milk or cream. - - - - -ENGLISH SALSIFY - -Boil salsify as directed above, drain, and serve with bread sauce, -serving fine browned bread crumbs with the sauce. - - - - -SALSIFY IN COQUILLES - -Boil the salsify as directed, and press through a sieve; then beat -into it 1 tablespoon of butter, season highly, arrange in buttered -coquilles or ramekins, sprinkle grated cheese over the top, and let -brown in the oven. - - - - -ESCALLOPED SALSIFY - -Boil salsify as directed, not letting it quite finish cooking; -slice, and arrange in buttered baking dish, with layers of slightly -browned crumbs dotted with butter, and sprinkled with pepper, salt, -and paprika. Pour 1/2 cup of milk or cream over to dampen, then cover -the top with crumbs, and bake about fifteen minutes. An egg can be -beaten with the milk to make the dish richer if wanted. - - - - -MASHED BLACK SALSIFY (SCHWARZWURZEL) - -Proceed as with ordinary salsify, except that it is best not to peel -or cut this sort of salsify until after boiling. When boiled, peel, -and mash the white part, using 1 tablespoon of cream to each cup of -salsify, 1 teaspoon of butter, pepper, and salt. Arrange in individual -dishes or cases with crumbs on top, and bake ten minutes to brown. - - - - -FRIED SALSIFY TARTARE - -Use cold boiled salsify, cut in any shape desired, dip in egg and -crumbs, and fry in hot fat until browned. Drain well, dredge with salt, -and serve with sauce Tartare. - - - - -SPINACH - -Spinach should be well picked over, leaf by leaf, and washed in -several different waters, and changed to a different pan each time it -is washed, that the sand may be left behind with each washing. Then -put it in a large kettle, with a scant cup of water for a peck of -spinach, and let it cook over a slow fire until tender; in this way -its own juices will be extracted, and it will be more tasty than if -cooked in water. It should be then drained and chopped extremely fine, -or until as nearly a pulp as possible, and then mashed in a mortar or -with a potato-masher. It is then ready to prepare in any way desired -for the table. - -Delicious spinach can be had canned, and if this is used it needs only -to be very finely chopped and mashed, then seasoned, and prepared in -any of the following ways. - - - - -GERMAN SPINACH - -Melt 1 tablespoon of butter in a saucepan, and in it let simmer -for ten minutes 1 good-sized onion that has been finely chopped, -then add 4 cups of the boiled, chopped, and mashed spinach to it, -and stir well together, and season thoroughly with salt and pepper; -finish with 1/2 teaspoon of grated nutmeg, and 1 or 2 tablespoons of -whipped cream, and pile high in a heated dish, covering the top with -the chopped whites and riced yolks of 2 hard-boiled eggs. - - - - -SPINACH WITH WHITE SAUCE - -Prepare as in the above recipe, using, instead of the cream, 1/2 cup -of highly seasoned white sauce, and at the last add the juice of 1 -lemon or 1 tablespoon of reduced vinegar. - - - - -GERMAN SPINACH WITH RHUBARB - -Another German way of preparing spinach is to cook rhubarb leaves or -flowers (or both) with the spinach for the purée and to add chives. If -canned spinach is used the rhubarb leaves should be cooked and chopped -and added to the canned spinach before it is macerated. - - - - -ITALIAN SPINACH - -Wash 1/2 peck spinach and cook twenty-five minutes without -water. Drain, chop to a fine pulp, mash until smooth in a mortar, -season with 1 tablespoon of butter, salt and pepper, and encircle with -a garnish of well-scrambled eggs to which has been added 2 tablespoons -of grated cheese. - - - - -NOVELTY SPINACH - -Drain a can of spinach and chop it very fine, and then mash it until -smooth. Put it in a saucepan with 1 tablespoon of chopped chives -or grated onion, salt and pepper, and sprinkle the whole surface -well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and -mix them thoroughly with the spinach. Chop the whites, and arrange -the spinach on rounds of toast, placing 2 tablespoons on each piece, -garnish with the whites of the eggs, and pour on each 2 tablespoons of -cheese sauce. If the arrangement on toast is not desired, the cheese -sauce can be mixed with the spinach before serving it. - - - - -SPINACH SOUFFLÉ - -Take 2 cups of cooked chopped spinach, mash to a pulp, add 1 cup of -white sauce and the whites of 2 eggs beaten very stiff, season well, -and pile lightly in timbale cups; set these in a pan of water, and let -bake in a moderate oven for fifteen minutes or less. Before serving -sprinkle the top of each with riced yolk of hard-boiled egg. - - - - -BAKED SQUASH OR PUMPKIN - -Cut a pumpkin or a squash in triangular or square pieces, about three -inches across, scrape the seeds, etc., from each piece, and sprinkle -with salt and pepper, and spread with butter. Set in a moderate oven -and bake for half an hour or until browned. Serve garnished with sprigs -of parsley. It should be eaten from the shell with additional butter. - - - - -CALIFORNIA SQUASH - -Take a very young summer squash, which if it be young enough need -not be pared, and cut it into small pieces. Fry half an onion in a -tablespoon of butter, and when transparent and beginning to brown -add the squash to it and season with salt and pepper. Let all cook -together for ten minutes, and then add 1/4 of a cup of hot water, -and let cook until the squash is quite tender. - - - - -STEWED TOMATOES - -Empty 1 can of tomatoes into a double boiler, and put with them 1 -cup of crumbled bread without crust, stir well together, season with -pepper and salt, cover, and let cook slowly for half an hour, stirring -from time to time. Just before serving add a piece of butter the size -of a walnut. While the tomatoes will be ready to serve with half an -hour's cooking, they are improved by cooking an hour, and are better -still if warmed again after cooling. - - - - -ESCALLOPED TOMATOES - -Drain the juice from 1 can of tomatoes. Butter a baking dish, and -cover the bottom with the tomatoes; dot with butter, dredge with -pepper and salt, and sprinkle generously with fine bread crumbs; -arrange another layer of tomatoes, and crumbs, and so proceed until the -dish is filled. Pour over all enough of the juice of the tomatoes to -moisten well, and then finish the dish with a covering of crumbs. Bake -for twenty minutes in a moderate oven. - - - - -BREADED TOMATOES - -Slice large, solid tomatoes, dredge them on both sides with salt and -pepper, and dip each slice in beaten egg, and then in fine bread or -cracker crumbs. Arrange them in a frying basket, and plunge them in -hot, deep fat for one or two minutes to brown. Drain, and garnish -with sprays of parsley, or use as a garnish to other vegetables. - - - - -FRIED TOMATOES - -Put 1 tablespoon of butter in a frying pan, and when melted lay in -thickly sliced tomatoes which have been rolled in egg and crumbs; -when browned on one side turn them with a pancake turner and brown -the other side, seasoning with pepper and salt. Remove to the serving -dish with a pancake turner, seasoning the first side cooked after -they are turned onto the dish. A half a teaspoon of onion juice may -be added to the butter in which they are cooking if desired. Serve -plain or with white sauce. - - - - -DEVILLED TOMATOES - -Cut in half and broil three or four nice solid tomatoes, and serve them -with a sauce made as follows: Take the yolks of 4 hard-boiled eggs and -crush them with a fork, add to them a scant teaspoon of dry mustard, -1 heaping saltspoon of salt, and several shakes of paprika, or a dash -of cayenne pepper; mix these dry ingredients well together, and then -add to them 5 tablespoons of melted butter, 2 tablespoons of vinegar -or lemon juice, and heat in a double boiler; when it begins to thicken -remove from the fire and stir in 1 well-beaten egg. Chop the whites of -the boiled eggs, and put with them 2 teaspoons of chopped parsley, and -decorate the centre of each broiled tomato with this before serving. - - - - -CREAMED TOMATOES - -Take solid, medium-sized tomatoes, and, having cut a circular piece out -of the stem-end, scoop out most of the inside, and fill with parboiled -celery cut in half-inch lengths, mixed with an equal quantity of -canned peas, and dampened with white sauce; heap 1 teaspoon of peas -on the top of each tomato, and bake for twenty minutes or more, -and serve with highly seasoned white sauce poured over each. - - - - -BAKED TOMATOES WITH MUSHROOMS - -Wash good solid tomatoes and carefully cut out the inside; dredge -with pepper and salt and fill the tomato with sauté mushrooms, using -either fresh or canned ones, chopped and fried in butter. Bake for -about twenty minutes, or until heated through but not broken. - - - - -TOMATOES WITH NUT FORCE-MEAT - -Slice the stem-end from 6 large, solid tomatoes, scoop out the -inside, and fill with a force-meat made of one cup of crumbs, 1/2 -cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, 1 -tablespoon of melted butter, 1/2 tablespoon of grated onion, and 1 -egg. Replace the tops on the tomatoes and bake them for about twenty -minutes, watching that the skins do not break, as they will do in a -too hot oven. - - - - -TOMATOES STUFFED WITH EGG AND PEPPERS - -Cut the inside from solid, large tomatoes, and refill with a mixture of -equal parts of chopped hard-boiled eggs and chopped sweet green peppers -(or use pimentos) well moistened with melted butter and onion juice, -and seasoned with salt. Put in a baking dish, cover, and let bake -for twenty minutes in a moderate oven. - - - - -BAKED TOMATOES WITH GREEN PEPPERS - -Scoop out the inside from solid tomatoes, and refill with the tomato -meat which has been cut out of the centre and chopped with sweet green -peppers, using 1 teaspoon of peppers to each tomato, and 1 teaspoon -of cracker crumbs or boiled rice; season with pepper and salt, and -place 1/4 teaspoon of butter in each tomato before laying the top on; -then bake in a moderate oven about twenty minutes. - - - - -TOMATOES FILLED WITH EGG - -Select very large solid tomatoes, and with a small, sharp knife cut a -round piece out of the stem-end, then cut out a large enough space from -the inside to hold a small egg, and arrange in a shallow pan. Sprinkle -with salt and pepper, add 1/2 teaspoon of grated onion, and set in a -hot oven for five or six minutes. Remove, and break into each tomato -the yolk of 1 egg and as much of the white as it will hold without -running over the edge. Sprinkle with salt, pepper, and a little chopped -parsley, and replace in the oven, letting them cook slowly fifteen -minutes until the egg is set. Remove to individual plates for serving, -taking care to not break the tomato. Garnish with cress or parsley. - -Tomatoes may be stuffed in a great variety of ways,--with fillings -of fried cucumber, tomato, and chopped onions, or bread dressing with -sage, etc. - - - - -TOMATOES STUFFED WITH SPINACH - -Cut an opening in the top of large, solid tomatoes, and scoop out some -of the inside with a spoon, fill with "German spinach," and place in a -hot oven for about twenty minutes; upon removing from the oven cover -each with a slice of hard-boiled egg, or use the white rim filled -with riced yolks. Serve alone or as a garnish for another vegetable. - - - - -TOMATOES STUFFED WITH MACARONI - -Scoop the inside from 6 large, solid tomatoes and use it with 1 bay -leaf and some melted butter to make a tomato sauce. Into this stir -1/2 cup of boiled macaroni (spaghetti or rice may also be used), -and, after seasoning well with salt and pepper, fill the tomatoes -with the macaroni, putting 1 teaspoon of grated cheese on the top -of each. Bake in a moderate oven for about twenty minutes or less, -and garnish with watercress or parsley. - - - - -AMERICAN RAREBIT - -Put a little water and 1 large tablespoon of butter in a frying pan, -and when melted add 1 large Spanish onion or 3 ordinary onions chopped -fine, and let simmer slowly ten minutes. Strain the juice from a can -of tomatoes, and put the tomatoes in a double boiler; when they are -heated through scrape the onions into the tomatoes, and let them all -cook together for half an hour; season highly with salt and pepper, -and just before serving add 2 or 3 well-beaten eggs, and let stand for -a few minutes until somewhat thickened; serve on toast. If the flavour -of onions is liked, a larger quantity of chopped onion may be used; -and to increase the quantity, 3 or 4 more eggs may be added to this -rule without other changes. For chafing-dish prepare in advance to -the point where the eggs are added, and add these after reheating in -the chafing-dish. - - - - -TOMATOES AND ONION - -Proceed as in the preceding recipe without adding the eggs. - - - - -TOMATOES CASINO - -Select large, solid tomatoes, and without cutting them let them -boil for fifteen minutes; then slip off the skins, halve them, -and lay each piece, cut-side down, on a round of toast the same -size as the tomato. Cover the top with warm Hollandaise, Bernaise, -or Maître d'hôtel sauce, and in the centre lay a slice of truffle; -garnish with watercress. - - - - -TOMATOES INDIENNE - -Halve large, solid tomatoes, and arrange them in a shallow pan, -cut-side up. Dredge with salt and pepper, and spread with curry powder -and some onion juice. Put in the oven for ten minutes, or under the -gas burners of the oven in a gas stove. Do not let the tomatoes soften, -and serve at once to prevent this. Use alone or as a garnish to rice. - - - - -TOMATOES WITH EGGS - -Strain 1 can of tomatoes and put them in a saucepan; stir well, and -season with pepper and salt and 1 tablespoon of butter, and, after -they have cooked fifteen or twenty minutes, stir in 3 or 4 well-beaten -eggs and serve on toast after two or three minutes' further cooking. - - - - -CURRIED TOMATOES - -Cut a thin slice from the stem-end of large, solid tomatoes, and -scoop out some of the inside. Fill with boiled rice to which is added -the tomato removed from the inside and a little curry powder (1/2 -teaspoon to 1 cup of rice is a moderate amount). Season the mixture -well with salt, replace the top, and bake fifteen minutes. The curry -powder can be omitted from the filling and the tomatoes served with -curry sauce if preferred. - - - - -SAVOURY TOMATOES - -Cut in half rather large, solid tomatoes, allowing 2 halves for each -person to be served, and set them, cut-side up, in a shallow tin; -press capers into the spaces, then dredge heavily with celery salt, -sprinkle with salt and pepper, and set under the flame of a gas oven -until the tops are blackened. The flame should be hot so that this -may happen as quickly as possible in order that the tomatoes may -not become softened by the heat; to this end it is also necessary to -leave the door of the broiling compartment open. - - - - -TOMATOES CREOLE - -Cut in half, crosswise, 5 or 6 solid tomatoes, and set them, cut halves -upwards, in a buttered pan. Chop 1 or 2 sweet green peppers, mix with -them 1 teaspoon of chopped onion, and sprinkle this over the tomatoes; -place a small piece of butter on each half, and sprinkle with salt -and paprika. Let bake about twenty minutes, then remove to rounds of -toast, or nests of boiled rice, and pour over them white sauce. - - - - -TOMATO LOAF - -Strain the juice from 1 can of tomatoes through a sieve fine enough to -stop all the seeds, and put in an enamelled saucepan to boil; season -well with salt and pepper, and when it boils pour it onto enough -gelatine dissolved in water to stiffen it. The amount of gelatine -cannot be given, as the various vegetable gelatines, arrowroot, etc., -vary in thickening power. Instructions as to the proper amount for each -pint of liquid will come with every package. Set the jelly aside to -cool, and arrange slices of hard-boiled egg on the bottom of custard -cups or small plain moulds, and encircle these with slices of stuffed -olive, pickled walnut, or truffles, or mushrooms. When the jelly is -somewhat cooled, and so thick enough to hold down these garnishings -when poured onto them, half fill the cups with it. Serve when set -and ice-cold, turned out on lettuce leaves. - - - - -TOMATOES AND HOMINY - -Take 2 cups of cold boiled hominy and 2 cups of boiled tomatoes, -put them in a saucepan with 1 tablespoon of butter, season generously -with salt and pepper, and serve in a deep dish when thoroughly heated -through, or put into a buttered baking dish with crumbs on the top -(and a little grated cheese if liked); brown before serving. - - - - -STEWED TURNIPS - -Peel and wash turnips and cut them in eighths lengthwise, or in dice, -and put them in boiling milk and water which covers them. Let them -cook slowly for half an hour uncovered, then lift them out and place -on a hot dish at the side of the stove. Make a sauce with 1 1/2 cups -of the stock in which they cooked, into which beat the yolk of 1 egg -and 1/2 teaspoon of lemon juice; season this with pepper and salt and -pour over the turnips. Instead of this, ordinary white sauce may be -made of the turnip stock. - - - - -MASHED TURNIPS - -Peel and quarter 2 good-sized turnips, cover them with boiling -water, and let cook until tender, which should be in from half an -hour to three quarters; drain them in a colander, and press gently -with a wire potato-masher to remove as much water as possible, then -mash them and beat them well, stirring in 2 tablespoons of butter, -1 teaspoon of salt, and 1 saltspoon of pepper. - - - - -MASHED TURNIPS AND POTATO - -Prepare turnips as for mashed turnips, and mash with them an equal -quantity of boiled potatoes; add butter, pepper, and salt, and beat -up very light before serving. - - - - -TURNIPS AU GRATIN - -Cut boiled turnips in thin slices, and arrange them in a buttered -baking dish in layers one inch deep; sprinkle each layer with melted -butter, pepper, salt, and grated cheese. Finish with cheese on the top, -and bake for twenty minutes. - - - - -RAGOUT OF TURNIPS - -Put 2 tablespoons of butter in a saucepan, and when melted add 1 -tablespoon of chopped onion and 4 cups of diced turnips, and stir until -they begin to brown; season with 1 teaspoon of salt, 1 saltspoon of -pepper, 1 teaspoon of sugar, and add slowly 1 cup of vegetable broth -or milk into which 1 tablespoon of flour has been made smooth. Let -simmer gently for half an hour. - - - - -TELTOWER RÜBCHEN - -Buy the imported "rübchen," which are the daintiest tiny turnips, and -heat them in their own liquor; then drain and serve with Spanish sauce. - - - - -PARISIAN TURNIPS - -Cut turnips into small rounds with a Parisian potato cutter, and boil -them for half an hour or until tender, the time depending largely -upon the age of the turnips. Drain, and cover with highly seasoned -white sauce, to which 1 tablespoon of chopped parsley has been added. - - - - - - - - - Kindness to animals is not mere sentiment but a requisite of - even a very ordinary education; nothing in arithmetic or - grammar is so important for a child to learn as humaneness. - - Journal of Education, Boston. - - - - - - - - -VEGETABLE COMBINATIONS - - -CHOP SUEY - -Put 1 cup of onions, fried until brown, 1 cup of celery cut in -two-inch pieces and then shredded and stewed in vegetable stock for -half an hour, 1 cup of fried mushrooms, and 2 cups of boiled rice in -a saucepan with a cup of thin brown sauce. Let all heat together for -ten minutes, and season with salt and pepper. - - - - -COLCANNON - -This is made by the mixture of two or more vegetables already -boiled. Use equal parts of mashed potato and sprouts (or any greens) -finely minced, and grated onion if wanted, and add some mashed carrots -or turnips or both; season with salt and pepper. Mix 2 eggs through -4 or 5 cups of vegetables, press into a mould, and boil or steam for -half an hour. Turn out to serve, and serve plain or with a brown sauce. - - - - -MACEDOINE OF VEGETABLES - -Boil 1 small cauliflower and set it aside to drain; then boil 2 -cups of diced carrots, drain them when tender, but reserve the -stock. Add to the carrots the cauliflower carefully separated into -little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or -canned flageolets, 1/2 a cup of carrot stock, 1 1/2 teaspoons of salt, -1 small saltspoon of pepper, and 1 tablespoon of sugar. Let simmer -together until heated, and then add 1 chopped onion, 2 bay leaves, -1 tablespoon of butter. If liked, a sauce made of 1 tablespoon of -butter and 1 tablespoon of flour thinned with the carrot stock and -highly seasoned can be strained over the vegetables before serving. - - - - -CANNED MACEDOINE OF VEGETABLES - -Delicious combinations of peas, shaped carrots, flageolets, etc., -can be had in bottles. Drain them, and put in a saucepan with 1 -tablespoon of butter and some pepper and salt. When hot serve or add -1/2 cup of cream. Serve to garnish, or alone, or use to fill peppers, -or tomatoes, or patties. - - - - -VEGETABLE CHOWDER - -Pare and slice in rather thick slices, enough potatoes to make 4 cups, -and prepare the same amount of shredded cabbage, and sliced onions. Put -2 tablespoons of butter in a saucepan, and when melted add the onions, -and cook them for ten minutes. Butter a large casserole, arrange over -the bottom a layer of sliced potato, then a layer of cabbage, then -one of onions, seasoning each with pepper and salt, and sprinkling -with chopped hard-boiled egg, and so fill the dish. Pour 2 cups of -milk, into which 1 tablespoon of flour has been made smooth, over -the chowder, set the dish in a shallow pan of water, and bake slowly -for one hour. If the milk cooks away add a little more during the -cooking. The same dish can be made in a kettle, in which case halve -the potatoes and cook for three quarters of an hour. - - - - -VEGETABLE PIE (ST. GEORGE'S HOUSE) - -Boil enough carrots, turnips, and large white haricot beans to make -a 1/2 cup of each when chopped or sliced after cooling, and enough -potatoes to make a scant cup when sliced. Slice enough Bermuda onions -to make 1/2 cup, and fry in butter until golden brown; then mix the -onions and prepared vegetables, and add to them 1/4 cup each of canned -peas, green beans, and tomatoes. Season well with salt and pepper, -stir in 1 teaspoon of chopped parsley, dampen with the water in which -the haricot beans cooked, heap into a deep baking dish, cover with -a good crust, and bake until slightly browned. - - - - -VEGETABLE HASH - -Chop separately 5 medium-sized potatoes, 2 sweet green peppers -(carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (1/2 a -can), and 2 raw onions. - -Put 2 tablespoons of butter in a frying pan, and when melted add -the chopped onions, and let simmer slowly for five minutes, then -add the tomatoes and let simmer another five minutes, then put in -the potatoes, the peppers, and the beets. Dredge well with salt and -pepper, and, stirring occasionally, let all cook slowly until the -juices are nearly absorbed; then let the hash brown on the bottom, -and turn out with the brown on top. Garnish with squares of toast. - - - - -VEGETABLE STEW - -Put 4 tablespoons of butter in a large saucepan, and when melted add -to it 1/2 cup of sliced onions, 1/2 cup of diced carrots, 1 cup of -shredded celery, and 1/4 cup of turnips cut in oblong pieces, and -toss them in the butter for fifteen minutes; then pour over them 6 -cups of cold vegetable broth or water, add 1 teaspoon of salt, 2 bay -leaves, 6 small onions halved, 4 carrots cut in quarters, 6 small -squares of turnip, and let simmer slowly for half an hour; then add -5 potatoes cut in half, and let cook for half an hour more, and add -more vegetable broth to keep the vegetables covered. Make dumplings, -and drop into the boiling stew, cover tightly, and cook ten minutes -more; season well with salt and pepper, and serve with enough of the -stock, thickened with a little flour and butter, to cover. - - - - -VEGETABLE CASSEROLE - -In order that this dish should taste and appear at its best, it -should be cooked and served in an Italian casserole dish from eight -to ten inches in diameter. Peel 8 medium-sized onions, and take the -layers off until a centre about three quarters of an inch in diameter -is left; toss the centres in hot butter until browned, and chop the -outside. Cut 3 medium-sized sweet green peppers in half, lengthwise, -and fill each half liberally with a mixture of bread crumbs, chopped -tomato, chopped onion, and salt and pepper. Stuff 6 solid, medium-sized -tomatoes in any of the ways described under stuffed tomatoes. Put -2 tablespoons of butter in a saucepan, and when melted add to it 2 -tablespoons of chopped onions; fry these for ten minutes, then stir -in 2 tablespoons of flour, and use vegetable stock or milk, 2 cups -of either, to make a sauce; add 1 bay leaf, and enough soup-browning -to make a rich colour. Put the stuffed peppers in a casserole dish -with the glazed onion hearts and the sauce, cover, and let cook for -ten minutes; then arrange the stuffed tomatoes in the casserole, -distribute among them 1/2 can of button mushrooms, halved, 1/2 can -of flageolets or peas, and leave the cover off the dish, letting it -cook for fifteen minutes very slowly. This casserole can be varied -in many ways, using different filling for the peppers and tomatoes, -and either truffles, string beans, or fresh mushrooms in the sauce, -which should not be too thick. - - - - -VEGETABLE RAGOUT - -Prepare for boiling what will make 3 cups of turnip when cut in inch -squares, 1 1/2 cups of potatoes, and 1 1/2 cups of carrots. Put the -carrots into slightly salted and sweetened water, let boil for ten -minutes, then add the turnips and potato, and cook for ten minutes -more. Put 2 tablespoons of butter in a saucepan, and when melted add -2 tablespoons of chopped onion, and fry until slightly browned; then -add 2 tablespoons of flour, stir until smooth, and pour slowly into -this 2 cups of the stock in which the vegetables cooked; then add 2 -teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of pepper; and -the diced vegetables; cover, and let simmer slowly for half an hour, -then add 1 tablespoon of chopped parsley, and serve. - - - - -BORDEAUX PIE - -Slice enough Spanish onions to fill a cup 1/4 full, and fry them in -butter until slightly browned. Boil carrots to equal 1/2 cup when -diced, potatoes enough to fill a cup 3/4 full, and peel 2 cups of -mushrooms, and toss them in a little butter in a frying pan over a -moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of -white sauce. Cut the vegetables in small pieces, slice the eggs, -add 1/4 cup of canned peas (or fresh boiled ones), 1 teaspoon of -chopped parsley, salt and pepper well, put in a little grated nutmeg -and 1 teaspoon of lemon juice, and mix all carefully with the white -sauce. Line a large baking dish (or small individual ones) with thin -crust, fill with the mixture, cover the top with crust, and bake -until slightly browned. - - - - -NEW ORLEANS STEW - -Slice 3 onions, and fry them in 1 large tablespoon of butter for five -minutes; then add to them 3 chopped sweet green peppers, stir well, -and let cook together another five minutes; then scrape the contents -of the frying pan into a double boiler, add the corn cut from 3 ears -of sweet corn (or 1/2 can of corn), and 3 sliced tomatoes, 1 cup -of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook -together for one hour; season afresh before serving. - - - - -INDIAN CURRY - -Put 2 tablespoons of butter in a frying pan, and add to it when -melted 2 onions chopped fine, and let cook very slowly for fifteen -minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple, -or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough -vegetable stock to make a paste. When the onions are browned add this -paste, and after stirring well put in 1 cup of boiled haricot beans, -1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms, -and let all simmer together for ten minutes. Have ready some stock made -by putting 2 tablespoons of desiccated cocoanut into a bowl and pouring -over it 1 cup of boiling water, and use this to dampen the cooking -vegetables; then add 1 cup of vegetable broth, and let cook ten minutes -more. We westerners are fond of this served in this way with chutney, -but in India they press it through a strainer and serve it as a purée, -adding to it 2 well-beaten eggs. Encircle with rice in serving. - - - - -CURRY OF LENTILS - -Soak 2 or 3 cups of German or Egyptian lentils for two or three hours; -drain them, and put them in boiling water, and let them cook for -three quarters of an hour or until tender but not broken. Salt well -when they have been cooking a short time, and when done drain them, -sprinkle with salt, and heap in a pyramid on a round flat dish; -garnish with 3 hard-boiled eggs cut in half, encircle with boiled -rice, and pour curry sauce over the lentils only. Serve extra sauce -in a sauce-boat and Indian chutney. - - - - -CURRY OF SUCCOTASH - -Heat 1 can of Lima beans and 1 can of sweet corn, and when hot drain, -and heap on a flat dish; cover with curry sauce, and serve with potato -croquettes and Indian chutney. - - - - -CREOLE CURRY - -Boil 1 cup of rice, and while it is cooking put 2 cups of okra, -2 cups of tomato, and 2 small onions cut in halves, and 1 teaspoon -of butter in a double boiler, and when hot add 1 cup of hot water, -into which has been dissolved 1 heaping teaspoon of curry powder, -and let all cook together for half an hour; remove the onions, add -the rice, season generously with salt, and serve with Indian chutney. - - - - -VARIOUS VEGETABLE CURRIES - -Almost any vegetable makes a good curry,--flageolets, carrots and peas, -button mushrooms, etc., and either boiled rice or rice croquettes -should be served. A garnish of Spanish pimentos looks well, and the -curry sauce should be plentiful. Hard-boiled eggs halved are always -nice with curry, and Indian chutney should be served with it. - - - - - - - - - "Speaking of the immortality of animals in 'Our Animal Friends,' - Charles Wagner says, 'Can that which comes from Life return to - Chaos?--Can a work of God have an end?'" - - - - - - - - -NUT DISHES - - -ITALIAN CHESTNUTS - -Chestnuts can be cooked either by roasting or by boiling. If roasted, -the thin brown that clings to the nut is removed with the outer -shell; if boiled, the inner skin often has to be removed with some -trouble. Roast chestnuts by putting them in a hot oven for eight or -ten minutes, then use a small, sharp knife and peel them from the -point down. - -To boil chestnuts put them, in their shells, in cold water and let -them cook for five or six minutes after the water starts boiling, or -put them in boiling water for ten or twelve minutes. Peel carefully, -and serve after roasting or boiling with brown sauce or mushroom sauce, -plain or in cases. - - - - -CHESTNUT PURÉE - -Roast or boil 6 cups of Italian chestnuts, remove the shell and inner -skin and chop them fine or put them through a vegetable mill. Put -them in a double boiler with milk enough to cover them and let them -cook slowly for fifteen or twenty minutes, or until the milk is all -absorbed. Stir frequently, add 1 tablespoon of butter, 1 tablespoon -of cream, plenty of salt and a little pepper. The purée should be -the consistency of mashed potato. - - - - -PEANUT PURÉE - -Shell 3 or 4 cups of peanuts, remove the inner skin, and put through a -vegetable mill. Put in a double boiler with milk to cover them, season -with salt, and let cook gently half an hour, or until tender. Stir -frequently, and serve when the milk is absorbed and the peanut purée -is the consistency of mashed potato. A tablespoon of whipped cream -is an improvement if added during the last moments of cooking. - - - - -MICHAELMAS LOAF - -Mix 1 cup of finely ground walnuts (or other nuts), 1 cup of finely -ground roasted peanuts, 1 teaspoon of salt, 1 saltspoon of pepper, -2 1/2 cups of fine bread crumbs, 1 tablespoon of mixed sweet herbs -(thyme, sage, and summer savory), and 1 large onion or 2 small ones -chopped fine. When well blended bind together with 2 eggs which have -been slightly beaten, mould with the hands into a loaf, place in -a well buttered roasting tin, and let it cook for ten minutes in a -moderately hot oven; then add 1 tablespoon of butter and 1 cup of hot -water, and baste frequently during half an hour's cooking. The loaf -should be well browned and carefully removed to a hot platter. Make a -brown sauce in the pan in which the loaf cooked, and serve with this -and cold apple sauce. - - - - -CHRISTMAS LOAF - -Make as in foregoing recipe, omitting the chopped onion and adding -another half tablespoon (or even more) of the sweet herbs. Serve with -cranberry sauce. - - - - -ROAST NUT AND BARLEY LOAF - -Make a brown sauce with 2 tablespoons of olive oil, 1/2 cup of browned -flour, and use water or vegetable stock for thinning; chop 1 large -onion fine, and fry it in 1 tablespoon of oil or butter, and mix the -onion and the sauce with 2 cups of cold boiled pearl barley, 1 cup of -finely ground roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon -of salt, and 1 saltspoon of pepper. With the hands mould into a loaf, -place in a roasting pan which has been well buttered, and let cook in -the oven for ten minutes; then add 1 tablespoon of butter and 1 cup -of hot water, and baste every five minutes for half an hour. Make -a brown sauce in the same pan, or serve with Caper sauce. Garnish, -if brown sauce is used, with English savoury croquettes. - - - - -STEAMED NUT AND BARLEY LOAF - -Make as in the foregoing recipe, but pack into a mould, set this -in boiling water, and let it steam for an hour and a half or two -hours. Let cool in the mould, and turn out to serve cold, or to slice, -or to use for nut hash. - -A brick-shaped mould will be made by any tinsmith to order, or the -large sizes of baking-powder tins can be used to steam loaf. - - - - -ROASTED NUT LOAF WITH HOMINY - -Grind 2 cups of nuts,--pecans, walnuts, roasted peanuts, etc., or -use peanuts only,--and mix with them 2 cups of cold boiled hominy, -1/2 cup of bread crumbs, 3 hard-boiled eggs chopped fine, 1 tablespoon -of chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form -into 1 large roll, or several smaller ones, put in a buttered tin, -and let bake in a quick oven for half an hour; baste with a little -butter and water a few times. Garnish with slices of lemon, and serve -with brown sauce. This loaf may be steamed as directed for barley -loaf and used hot, cold, or in hash. - - - - -NUT AND FRUIT LOAF - -Chop mixed nuts enough to make 2 cups, and add to them 6 bananas -chopped fine and 1/2 teaspoon of salt; mix well together, and press -into a plain mould. Stand the mould in a steamer, and let it steam -for three hours. Serve ice-cold, sliced, with pickles or catsup. - - - - -FOUNDATION LOAF - -This loaf can be made and kept in readiness for use, as it will -remain fresh for several days if it is left in the covered mould in -which it cooked and is kept in a cool place. Put 2 cups of water in -a saucepan, and when the water boils stir into it 1 cup of a finely -ground cereal, preferably gluten flour or meal, or Scotch oatmeal, -and stir until thick; then add 2 teaspoons of salt, 1/2 teaspoon of -pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which -have been put through a vegetable grinder twice. Pack the mixture -into a loaf-shaped mould, or large round tin with a tight-fitting lid, -almost immerse it in water, and let it steam for two hours. Use when -cold, either for nut hash or croquettes, or with an equal amount of -bread crumbs and the seasoning to make Michaelmas or Christmas loaf. - - - - -NUT HASH - -Use cold steamed nut loaf and the same amount of cold boiled -potatoes. Chop the potatoes and the loaf separately, and add to them, -after mixing, 1/4 as much chopped onion. Turn into a frying pan which -contains melted butter well covering the bottom, dredge with salt and -pepper, and stir frequently with a knife during the first ten minutes' -slow cooking; then let the hash brown on the bottom, shaking the pan -vigorously from time to time, season afresh, and turn out with the -browned portion on top. One or 2 chopped green peppers can be added -to the hash, if the flavour is liked. - - - - - - - - - I say nothing of taking life--of fattening for that express - purpose; diseases of animals; bad blood made; cruelty - superinduced;--it will be seen to be, it will be looked - back on, as a form of, a second stage of cannibalism. - - George Meredith. - - - - - - - - -RICE, MACARONI, Etc. - - -BOILED RICE - -Wash 1 cup of rice by letting water run through it in a sieve, and -put it in a large double boiler, the top of which contains plenty -of water at boiling point; add 1 teaspoon of salt, and let it boil, -tightly covered, for twenty-five minutes; pour off the water then -from the rice, still holding the cover on, and again place it over -the boiler, and let the rice steam for another twenty minutes, when -it will be found that each grain is separate, as it should be. Use -a fork to scrape it lightly into the serving dish. - - - - -BAKED RICE - -Let 1/2 cup of rice soak for several hours in 2 cups of warm -water. Drain and put in a baking dish, and cover with 3 cups of milk -containing 1/2 a teaspoon of salt. Cover the dish, and let bake slowly -for an hour or until the milk is absorbed and the separate grains of -rice are soft. - - - - -INDIAN RICE - -Put 1 tablespoon of butter into a double boiler, and when melted add -1 onion chopped fine, the juice from 1 can of tomatoes, 6 tablespoons -of rice, 1 teaspoon of curry powder, some salt and pepper. Cover and -let cook together for three quarters of an hour. - - - - -SPANISH RICE - -Put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup -of rice, and stir it for fifteen minutes; then add 1 chopped onion, -1 chopped tomato, and 1 clove of garlic, cover with hot water or -vegetable stock, and season highly with salt and pepper; stir well, -then cover, and let the rice cook slowly for forty minutes. - - - - -RICE-TOMATO STEW - -Take 1 cup of cold boiled rice, and put with it in a saucepan 1 -teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned -ones), 1 bay leaf, some celery salt, pepper and salt, and stir well -together; let cook slowly for ten minutes, taking care that it does -not burn; remove the bay leaf, and serve on thick slices of toast. - - - - -FRIED RICE - -Press newly boiled rice into an inch-deep pan, cover with a weight, -and let it become cold. Cut into two-inch squares, and fry until -brown in hot butter. Serve with tomato or curry sauce. - - - - -ESCALLOPED RICE - -Butter a baking dish, and sprinkle the bottom with a layer of boiled -rice, and cover this with slices of hard-boiled eggs; dot well with -butter, sprinkle with salt and pepper, then arrange another layer of -rice and egg, etc., alternating thus until the dish is filled. Cover -the top with bread crumbs, pour over all 2 tablespoons of melted -butter, moisten with 1/2 cup of milk, and bake slowly for twenty -minutes. - - - - -RICE AND CHEESE - -Butter a baking dish well, and sprinkle a half-inch layer of boiled -rice on the bottom; season with salt and pepper, and dot well with -butter; then arrange a generous layer of grated cheese, and sprinkle -this with English mustard mixed with water, then add another layer -of rice, and so continue until the dish is well filled, having the -rice on top. Pour over all 1/2 cup of milk, or of the water in which -the rice boiled, and let cook slowly in the oven for twenty minutes. - - - - -BAKED RICE AND TOMATOES - -Butter a baking dish well, and put a layer of rice in the bottom of -it, and over this arrange slices of tomatoes; dot well with butter, -and season plentifully with pepper and salt and celery salt, then -place another layer of rice, and so proceed until the dish is well -filled. Pour 1/2 cup of canned tomato juice over the rice, sprinkle -the top with grated cheese, and bake for twenty minutes. - - - - -ITALIAN RICE - -Put 1 tablespoon of butter in a saucepan, and when melted add to it -2 cups of boiled rice and 1 cup of tomato sauce or tomato chutney; -season well with salt and pepper, stir until heated through, and -serve plentifully sprinkled with grated cheese. - - - - -RICE AU GRATIN - -Put 1 cup of milk in a double boiler, when hot add to it 1 tablespoon -of flour mixed with 1 tablespoon of butter, 1 teaspoon of grated onion -(or a few drops of onion extract), and 1/2 teaspoon of salt; stir into -this 2 cups of boiled rice, let cook for five minutes, then put in a -buttered baking dish, with 1/2 cup of grated cheese on top, dredge this -with paprika, sprinkle with bread crumbs, and let brown in the oven. - - - - -RICE OMELET - -Beat the yolks and whites of 2 eggs separately, and to the yolks add -1/4 of a cup of milk, 1/3 of a cup of cold boiled rice, 1 tablespoon -of melted butter, some salt and pepper, and finally the stiff whites -of the eggs. Put in a buttered omelet pan, and proceed as in making -the usual omelet, cooking over a slow fire and shaking the pan -vigorously. Sprinkle with salt and a little paprika; when set, turn -together; serve with a sauce if desired, and garnish with watercress. - - - - -RICE CZARINA - -Butter a baking dish, and put an inch-deep layer of boiled rice -in the bottom. Over this sprinkle finely chopped fresh or canned -tomatoes, season with salt and pepper, and dot well with butter; then -place another layer of rice somewhat thinner, and over this spread -finely chopped green peppers, and so alternate tomatoes, peppers, -and rice until the dish is well filled, having a layer of rice on -the top. Garnish this with thin slices of tomato in the centre, -and encircle the edge with thinly cut rings from the peppers. Pour 2 -tablespoons of melted butter over all, cover lightly with a tin cover, -and let cook in a slow oven for twenty minutes; just before serving -add 2 more tablespoons of melted butter. - - - - -SAVOURY RICE - -Butter a baking dish, and half fill it with freshly boiled rice, -sprinkle this with salt, pepper, celery salt, and a few drops of -Worcestershire Sauce, then dot with mustard mixed with water, and -pour 1/2 cup of tomato sauce over the surface evenly. Fill the dish -with the remaining rice, and season again with the same ingredients, -adding 1/2 cup of grated cheese (sage cheese preferably); after -pouring on the tomato sauce cover with a thin layer of crumbs and -bake fifteen minutes in a slow oven. - - - - -UNPOLISHED RICE - -Unpolished rice is used extensively in rice-growing countries, and has -a quite distinct taste. When it can be obtained it makes a pleasant -change, and can be served in any of the ways described for rice. - - - - -PEARL BARLEY - -Pearl barley should be put in plenty of boiling water and cooked for -an hour, then drained, and prepared in any of the ways described for -the serving of rice. - - - - -AMERICAN MACARONI - -Break 1/4 of a package of macaroni into two-inch lengths, and drop it -into rapidly boiling salted water. Let it boil for twenty-five minutes, -then drain, and arrange with alternate layers of grated cheese in -a buttered baking dish. Season each layer with pepper and salt, and -when the dish is filled pour over all 1 cup of hot milk into which -1 tablespoon of flour and 1 of butter have been made smooth. Cover -the top with crumbs and bake twenty minutes or until browned. - -Some makers of macaroni recommend putting the macaroni in cold water -for fifteen minutes after boiling it, and then reheating it with -seasoning, etc. - - - - -MACARONI AU GRATIN - -Break 1/4 of a package of macaroni into two-inch lengths, and put it -into 2 quarts of rapidly boiling salted water; let boil rapidly for -twenty-five minutes, then drain. Butter a baking dish, and put in it -a half-inch layer of the macaroni, sprinkle generously with grated -cheese, and season with salt and pepper; then put another layer -of macaroni, and proceed as before until the dish is well filled, -having macaroni on the top. Dot evenly with butter, and bake about -fifteen minutes or until a golden brown. - - - - -MACARONI BIANCA - -Break half a package of macaroni into two-inch lengths, and drop it -slowly into 2 quarts of rapidly boiling salted water; in fifteen -minutes pour off all but 1 cup of the water, and add 1/2 cup of -hot milk, stir often with a fork, and let boil until nearly dry or -until tender, which will be in ten or fifteen minutes, and lift the -macaroni into a strainer the instant it is cooked. Butter a baking -dish, and put in it a layer of macaroni, dredge with salt and pepper, -then sprinkle lightly with a layer of grated cheese (using 1 cup -for the whole dish); dot well with mixed mustard, and sprinkle -with Worcestershire sauce. Fill the dish with layers in this way, -pour 1/2 cup of milk over all, and bake fifteen or twenty minutes, -or until brown, in a quick oven. - - - - -ITALIAN MACARONI - -Break 1/4 of a pound of macaroni into four-inch lengths, put in boiling -salted water, and let it cook for twenty-five minutes. Drain, and put -in a saucepan with 1 tablespoon of melted butter and 1 1/2 cups of -tomato sauce; season well with salt and pepper, and serve on a hot -flat dish with grated cheese plentifully sprinkled over it. - - - - -MACARONI WITH TOMATO AND ONION SAUCE - -Boil 1/4 of a package of macaroni in rapidly boiling salted water -for twenty-five minutes, and whilst it is cooking prepare a sauce -as follows: Put a large tablespoon of butter in a saucepan, and when -melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, -and season with salt and pepper. Let cook together for six or seven -minutes, then add 1 tablespoon of flour and 1 cup of stewed and -strained tomatoes, and stir well together for five minutes. Butter -a baking dish, put a layer of macaroni in it, then a layer of sauce, -and so on till the dish is well filled, and set in the oven for ten -minutes before serving. - - - - -BAKED MACARONI ITALIAN - -Boil 1/4 of a pound of macaroni broken in two-inch lengths for -twenty-five minutes, then drain, and put it in a buttered baking -dish with 1 cup of tomato sauce; season well with salt and pepper, -and put a half-inch layer of grated cheese on the top, and bake for -fifteen minutes. - - - - -MEXICAN MACARONI - -Put 1 tablespoon of butter in a saucepan, and when melted stir into it -1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped -fine, 1 large onion chopped fine, and 1/2 teaspoon of salt. Cover, -and let cook very slowly for about forty minutes. Then press through -a coarse sieve, and put in a double boiler to keep hot. Boil 1/4 of -a package of macaroni for twenty-five minutes, drain, and pour over -it the hot sauce. - - - - -PLAIN MACARONI AND CHEESE - -Put 1/4 of a package of macaroni into boiling water, and let cook -twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of -butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of -grated cheese, and let cook five minutes more before serving. - - - - -MACARONI RAREBIT - -Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of -grated cheese and stir until the cheese is melted, and then add 1/2 a -teaspoon of salt, 1/2 a teaspoon of mustard, 1/2 teaspoon of paprika, -and 1 tablespoon of flour dissolved in 1/2 cup of cream (or milk), -to which also add 3 slightly beaten eggs; mix all together thoroughly, -put in 1 cup of cooked macaroni, and serve with toast. - - - - -SPAGHETTI - -Spaghetti can be cooked in any of the ways described for macaroni, -but real Neapolitan spaghetti is cooked as follows:--Break 1 lb. of -spaghetti into 3 or 4 inch lengths, and put in a large saucepan full -of highly salted boiling water and let boil for half an hour. At the -same time put 1 cup of good olive oil in a frying pan and when hot put -in it 2 green peppers, seeded and chopped, and let simmer until they -begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large -tomatoes, peeled, quartered, and thinly sliced. Let cook for about half -an hour or until the oil is all absorbed, and stir often. When cooked -to the consistency of a thick sauce, sprinkle with salt and paprika; -drain the spaghetti thoroughly, mix the sauce through it and serve -on a large platter, sprinkling with freshly grated Parmesan cheese. - - - - -NOODLES - -To make noodles add 1/2 cup of sifted flour containing 1/4 of a -teaspoon of salt to 1 large egg which has been slightly beaten. Mix -well with a fork, and when stiff enough work with the fingers until -the dough becomes very smooth and about the consistency of putty, -and then wrap in a cloth and lay aside for half an hour. Sprinkle a -bread-board well with flour, and roll the dough out upon this five or -six times, rolling it thinner each time; at the last roll it as thin -as possible without breaking, then roll it lightly together like a -jelly-cake roll, and with a very sharp knife, beginning at one end, -cut it into slices about 1/8 of an inch wide if to be used for soup, -and 3/8 of an inch wide if to be used with a sauce. With the fingers -shake these ribbons until they are separated, and let them dry for -about half an hour. - -Cut about 1/5 of the noodles very fine, and when dried, drop these -in hot oil and fry until crisp and brown; serve these sprinkled over -the boiled noodles. - -To boil noodles, drop them in rapidly boiling salted water, cover them, -and let them boil for twenty minutes, and then drain thoroughly. - -Boiled noodles are delicious served with any brown sauce or tomato -sauce, and can be used as directed for macaroni or spaghetti. - -Very good noodles can be bought already made. - - - - -GERMAN NOODLES - -Put 2 cups of dried noodles into boiling salted water, let them -cook rapidly for twenty minutes, drain, and put in a saucepan with 1 -tablespoon of butter and 1 cup of brown sauce, to which has been added -1 tablespoon of reduced vinegar and a few capers if liked. Serve when -thoroughly heated through, and add a little salt and pepper when in -the dish. - - - - -ITALIAN NOODLES - -Put 2 cups of dried noodles into boiling salted water, let cook twenty -minutes, drain, and put in a saucepan with 1 tablespoon of butter and -1 cup of tomato sauce or chutney. Season with pepper and salt, and -serve on a hot dish, with the top well sprinkled with grated cheese. - - - - - - - - - Where man was all too marred with sin - The Ass, the Ox were bidden in. - - Where Angels were unfit to come - These humble entered holydom. - - There in the stable with the beast - The Christmas child hath spread His feast. - - These His adorers were before - The Kings and Shepherds thronged the door. - - And where no Angels knelt there kneeled - The innocent creatures of the field. - - Katherine Tynan Hinkson. - - - - - - - - -CROQUETTES - - -BEAN CROQUETTES - -Wash 2 cups of dried beans, then soak them in water for twelve hours or -more, and cook in the same water about an hour or until tender; strain -off the water, press through a sieve, and add 1 teaspoon of salt, -1 saltspoon of pepper, 1 tablespoon of butter. Stir well together, -shape into croquettes, dip in beaten egg and crumbs, and fry in deep -vegetable fat. Serve with tomato or horse-radish sauce. - - - - -CHEESE CROQUETTES - -Beat the white of 1 egg very stiff, and stir into it 1 cup of fine -bread crumbs, 1 cup of grated cheese, 1/2 teaspoon of salt, and 1 -saltspoon of paprika. Shape into balls or croquette forms, then roll -in the beaten yolk of egg and crumbs, put in a frying basket, and fry -in boiling vegetable fat until a golden brown. Lay on brown paper in -the oven for three minutes, then arrange in a heap on a paper doily, -dust with grated cheese, and garnish with watercress or parsley. - - - - -SWISS CHEESE CROQUETTES - -Melt 3 tablespoons of butter, add a few drops of onion juice, -1/4 cup of flour, 1/2 cup of milk, the yolks of 2 eggs, 1 cup of -grated American cheese, and 1/2 cup of Swiss cheese cut into small -pieces. Let cook in a double boiler until the cheese is melted, then -season with salt and cayenne; let cool, then shape into croquettes, -roll in crumbs, and fry in deep fat. - - - - -CHESTNUT CROQUETTES - -Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups, -and boil them in water or milk to cover them for three quarters of -an hour or until they are tender and the milk absorbed; let cool -somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and 1/2 -teaspoon of salt. Shape into croquettes, roll in egg and crumbs, -and fry in deep fat. Serve with mushroom sauce or as a garnish. - - - - -EGG CROQUETTES - -Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped -parsley, chop very fine, and season highly; then moisten with milk -or cream. Mould into shape, roll in egg and crumbs, and fry in hot -fat. Serve as a garnish to rice or tomatoes, or as a separate dish -alone, or with curry sauce, horse-radish sauce, tomato sauce, or -devilled sauce. - - - - -FARINA CROQUETTES - -Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina -and some salt. Cook until well thickened, and then whip vigorously -into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs, -and fry in hot fat. Serve with savoury sauce or with jelly melted to -the consistency of cream. - - - - -HOMINY CROQUETTES - -Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream -or milk, and stir over the fire until hot, then remove from the fire -and season with salt; add the yolks of 2 eggs lightly beaten, shape -into croquettes, roll in crumbs, and fry until nicely browned. Serve -with some savoury sauce or as a garnish to scrambled or fried eggs. - - - - -LENTIL CROQUETTES - -Put 1 cup of well-washed lentils into 3 cups of water or vegetable -broth when at boiling point, and let them cook slowly for an hour or -until tender, strain them, and mash them in water, and let them cool. - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely -chopped onion, and let cook for ten minutes; add this to the lentils, -with 2 slices of bread which have been well soaked in milk, 2 beaten -eggs, and enough fine bread crumbs to make the mixture thick enough -to form into croquettes. Season highly with salt and pepper, shape -into form, roll in egg, and then in crumbs, put in a frying basket, -and fry in deep fat. Serve with horse-radish or onion sauce. - -Lentil croquettes may also be served with caper sauce, and each -croquette garnished with a slice of seeded lemon. - - - - -MACARONI CROQUETTES - -Have ready a kettle of salted boiling water, then shake into it -1/2 cup of macaroni, and let boil briskly for half an hour; then -drain, and cut into small pieces. While the macaroni is cooking, -make a sauce of 1 cup of hot milk to which is added 1 tablespoon -of butter and 2 tablespoons of flour rubbed together, to which add, -when thickened, the yolks of 2 eggs well beaten, 1 teaspoon of salt, -1 saltspoon of pepper, and the chopped macaroni (the sauce must not -cook after the eggs are added). Turn out to cool, and when cold form -into pyramid-shaped croquettes, roll in egg and crumbs, and fry in deep -fat. Serve with tomato sauce and a little sprinkling of grated cheese. - - - - -ITALIAN CROQUETTES - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely -chopped onion, let cook slowly for five minutes, then add 2 cups -of boiled macaroni, 1 cup of milk, cover, and stirring frequently -let simmer slowly for half an hour or until the milk is absorbed; -add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh ones, -and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard, -1 tablespoon of highly flavoured catsup, salt and pepper. Cook for -ten minutes more, then add 1/2 cup of bread crumbs and 2 teaspoons -of chopped parsley. Turn into a bowl, and when somewhat cooled add 1 -beaten egg and stir it well through the mixture. When cool and firm -form into shapes, brush with egg, roll in crumbs, and fry a golden -brown in deep fat. Serve plain or with tomato or curry sauce. - - - - -TOMATO CROQUETTES - -Take 3/4 of a cup of stewed tomatoes without any juice, put in a -saucepan over the fire, and stir into them 1 tablespoon of butter, -1 cup of mashed potatoes, 1/2 cup of grated bread crumbs, and some -salt and pepper. Mix well together, and then add 1 lightly beaten -egg. Remove from the fire, turn into a deep plate, and when cold form -into croquettes; dip each in egg and bread crumbs, fry until brown, -and serve with a savoury sauce. - - - - -DRIED PEA CROQUETTES - -Put 1 cup of dried peas in cold water or broth, let cook for 1 1/2 -hours or until tender, then strain and mash. Add to them 1 finely -minced onion which has been fried ten minutes in 1 tablespoon of -butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and bread crumbs -to make stiff enough to shape into croquettes or flat cakes. Roll in -crumbs, and fry golden brown in deep fat. Serve with onion or tomato -or mint sauce. - - - - -NUT CROQUETTES WITH POTATO - -Chop or grind 2 cups of mixed nuts, and mix with them 2 cups of mashed -potatoes, 1 teaspoon of grated onion, 1 teaspoon of salt, 1 dash of -nutmeg, and 2 yolks of raw eggs. Shape into croquettes, dip in egg, -and crumbs, and fry in hot, deep vegetable fat. - - - - -NUT CROQUETTES WITH SALSIFY - -Use 1/2 cup each of ground pecans and walnuts, and with them mix 2 -cups of boiled mashed salsify, 1 teaspoon of salt, 1 tablespoon of -grated onion, 1 tablespoon of chopped parsley, 2 tablespoons of bread -crumbs, form into croquettes, roll in egg and crumbs and fry in deep -fat. Serve with tomato chutney. - - - - -NUT CROQUETTES WITH COCOANUT - -Grind 1 cup of any sort of nuts, and add to them 2 cups of bread -crumbs, 1/2 cup of grated cocoanut, 4 tablespoons of peanut butter, -1/2 teaspoon of celery seed, 1 teaspoon of salt, and 1 egg, well -beaten. Mix well, and form into croquettes or balls, dip in egg and -crumbs, and fry in deep vegetable fat. - -Nut croquettes can be made of the mixtures given for nut loaf, rolled -in egg and crumbs and fried. - - - - -POTATO CROQUETTES - -Take 2 cups of mashed potatoes and stir into them 2 lightly beaten -eggs, 1/2 teaspoon of salt, and a little paprika, and 1 tablespoon -of chopped chives or parsley; form into croquettes or rolls, roll in -egg and fine crumbs, and fry in deep fat. - - - - -POTATO CROQUETTES WITH CHEESE - -To 2 cups of cold mashed potatoes add the beaten yolk of 1 egg, -1 tablespoon of grated cheese, 1 tablespoon of milk or cream, and a -few drops of onion extract; season with pepper and salt, form into -shapes and fry in deep fat. - - - - -SAVOURY POTATO CROQUETTES - -To 2 cups of cold mashed potatoes add 1 beaten egg, 1 chopped onion, -1 tablespoon of chopped parsley, 1 tablespoon of mixed sweet herbs, -and 1 tablespoon of cream. Shape, roll in egg and fine crumbs, and -fry in deep fat. - - - - -MASHED POTATO CROQUETTES WITH PEAS - -To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and -form into flat, small cakes; in the centre of each put 1 teaspoon of -canned peas, then lap the potato mixture over these, and form into -balls. Dip in egg and crumbs and fry in deep fat. - - - - -CREOLE POTATO CROQUETTES - -To 2 cups of mashed potatoes add 1 beaten egg, pepper and salt, -and 2 tablespoons of chopped green peppers (or chopped red pimentos) -which have been fried in butter for ten minutes; shape, roll in egg -and crumbs, and fry in deep fat. - - - - -SWEET POTATO CROQUETTES - -To 2 cups of mashed sweet potato add 1 beaten egg, pepper and salt; -shape and roll in egg and crumbs, and fry in deep fat. - - - - -SWEETENED RICE CROQUETTES - -Soak 1 cup of rice three hours in warm water, then drain and put into -a double boiler with 1 pint of boiling milk, and let cook for half an -hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter, -and 1/2 teaspoon of salt, and let simmer ten minutes more. Let cool -somewhat, and then stir in slowly 3 eggs, which have been beaten to -a froth, and stir until it thickens; then add the grated peel of 1 -lemon, and turn out upon a dish to cool. When cold and quite stiff -form into balls or oval croquettes, dip in very fine cracker crumbs, -and fry in deep fat. Serve alone with sauce or as a garnish. - - - - -CAROLINA CROQUETTES - -Boil eggs ten minutes, remove the shells, press the yolks through a -sieve or potato-ricer, chop the whites fine, and mix with the same -amount of boiled rice; dampen with a little melted butter, season with -pepper and salt, form into balls, roll in egg and crumbs, and fry in -deep fat. When a golden brown drain and serve with some savoury hot -sauce, or as a garnish to curry. - - - - -PLAIN RICE CROQUETTES - -Mix together 2 cups of cold boiled rice, 1/2 teaspoon of salt, and -1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten -egg. Form into balls, roll in flour, and fry in deep fat. Serve -while crisp. - - - - -PINK RICE CROQUETTES - -Make croquettes as above, but omit the sugar and add 1/4 teaspoon of -paprika and 2 tablespoons of tomato catsup to the rice before frying. - - - - -CURRIED RICE CROQUETTES - -Put 3/4 of a cup of milk in a saucepan with butter the size of an egg -and let it boil; then stir into it 1 cup of rice that has boiled twenty -minutes in salted water. Add 1 small teaspoon of curry powder, a few -drops of onion juice, and salt to taste. When the milk boils remove -from the fire and add a beaten egg to it, stirring vigorously. Let -cool, shape into croquettes, and fry in hot fat. Serve apple sauce -or onion sauce with these croquettes. - - - - -ENGLISH SAVOURY CROQUETTES - -To each cup of fine bread crumbs use 1 tablespoon of mixed sweet -herbs and 1 teaspoon of minced onions and bind all together with -1 egg, slightly beaten. Season with 1/2 teaspoon of salt, 1 scant -saltspoon of pepper, 1/2 teaspoon of celery salt, form into balls, -roll in egg, and then in crumbs, and fry in deep fat until golden -brown. Serve with a brown sauce or as a garnish to nut loaf. - - - - -MIXED VEGETABLE CROQUETTES - -Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine; -then mash, and add to them 1 tablespoon of butter and 3 tablespoons -of hot milk. Put 1 tablespoon of butter in a frying pan, and when -melted cook slowly in it for ten minutes, or until beginning to brown, -1 large onion chopped fine. Add this to the mashed vegetables, also 1 -tablespoon of chopped parsley, and season with salt and pepper. When -cool form them into croquettes or flat cakes, and dip in egg, and -then in fine crumbs, and fry. If croquettes are made fry in deep, -hot fat; if cakes are made they can be fried in a frying pan like -pancakes, and browned on one side, then on the other. Serve plain, -or as a garnish to other vegetables, or with Spanish sauce. - -Any of the mixtures for croquettes can be moulded into flat cakes and -fried until browned in butter on a griddle or in a shallow frying pan. - - - - - - - - - Take not away the life you cannot give, - For all things have an equal right to live. - - Dryden. - - - - - - - - -TIMBALES AND PATTIES - - -EGG TIMBALES - -Into 1 cup of milk rub 1 heaping tablespoon of flour until smoothed, -add 1 tablespoon (measured before melting) of butter, the lightly -beaten yolks of 4 eggs, 1/2 teaspoon of salt, 1 saltspoon of pepper, -and the same amount of celery salt. Beat the whites of the eggs until -very stiff, and stir these into the other ingredients with a fork. Turn -into buttered timbale moulds, and set these in a pan containing -hot water which almost reaches the top of the moulds. Let bake in a -moderate oven for fifteen or twenty minutes or until well set. Turn -out on a hot, flat dish and serve with tomato sauce or bread sauce. - - - - -SAVOURY EGG TIMBALES - -Make the foregoing recipe, but add 1 tablespoon of chopped onion -and 1 tablespoon of chopped parsley, or substitute minced shallots, -chives, or onion tops. - - - - -EGG-TOMATO TIMBALES - -Make plain egg timbales, but instead of using milk use 1 cup of tomato -juice from canned tomatoes. Add 1 tablespoon of chopped parsley, -or chives if desired. - - - - -PEA TIMBALES - -Take 1 1/2 cups of boiled peas, put them through a ricer, or mash to -a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon -of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2 -tablespoons of melted butter, 1/2 teaspoon of salt, and 1 saltspoon of -pepper. Fill timbale moulds, set in a pan containing some hot water, -and cook in a moderate oven fifteen or twenty minutes or until well -set. Turn out and serve with sauce. - - - - -CORN TIMBALES - -Take 1 cup of canned corn and add to it 4 eggs slightly beaten, 1/2 -teaspoon of salt, a little paprika, 1/2 teaspoon of onion juice, -1/2 teaspoon of sugar, and 1 1/4 cups of milk. Pour into buttered -timbale moulds, or a large mould, and set in hot water, and bake in -the oven about twenty minutes or until firm. Turn out and garnish -with slices of broiled tomatoes. - - - - -POTATO AND CHEESE TIMBALES - -Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them -4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese, -1 teaspoon of salt, and some paprika, press into small moulds or cups, -and let cook as directed above for about twenty minutes. Turn from -the moulds, and serve with a sauce of melted butter to which is added -a little grated cheese, paprika, and chopped parsley. - - - - -POTATO TIMBALES - -Beat 3 eggs (yolks and whites together), add to them 1/4 of a cup of -cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion, -a little pepper, 1 teaspoon of salt, and some nutmeg; beat together -until perfectly smooth, and then press into timbale moulds, the -bottoms of which are covered with buttered paper. Stand these in -a shallow pan containing boiling water in the oven, and let cook -for about twenty minutes. Then loosen the sides with a thin knife, -and turn out carefully onto a heated flat dish. Garnish with peas or -macedoine vegetables, or use as a garnish. - - - - -RICE TIMBALES - -To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon -of tomato catsup, 1/2 teaspoon of salt, 1 saltspoon of pepper, -2 tablespoons of melted butter, and 2 well-beaten eggs. Fill -well-buttered timbale moulds with this mixture, set them in a pan -containing warm water, and bake in a slow oven for twenty minutes, -or until well set. - -Timbale cases, pastry cases, ramekins, or patties may be filled -with any of the following recipes and served as a separate course at -luncheon or dinner. - - - - -ARTICHOKE PATTIES - -Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover -with a highly seasoned white sauce, and use to fill patties or cases. - - - - -ASPARAGUS PATTIES - -Use only the tender ends of white or green canned asparagus, heat in -white sauce, and use to fill cases or patties. - - - - -CELERY PATTIES - -Use celery prepared as in creamed celery, only cut the stalks into -inch-long pieces. Fill heated pastry cups or patties with the mixture. - - - - -CHESTNUTS IN CASES - -Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling -water on them and letting them stay in it until the skins remove -easily; then cut them in quarters, put them in boiling water, and boil -them half an hour or until soft. While they are finishing cooking put -1 tablespoon of butter in a saucepan, and let it cook slowly until a -rich dark brown then add to it 1 tablespoon of flour, and stir until as -smooth as it will come, then add 1 1/2 cups of milk and 1 teaspoon of -caramel or soup-browning, and season highly with salt and pepper. Put -the chestnuts in the sauce, and fill pastry cases with the mixture. - - - - -PATTIES OF FRESH GREEN PEAS - -Use fresh green peas boiled as directed, or use canned French peas; -reheat in white sauce, and use to fill patties or timbale cases. A -little finely chopped mint can be added to the sauce if liked. - - - - -EGG PATTIES - -Hard boil the eggs required, chop fine when cold, and reheat in -parsley sauce, and use to fill heated cases or patties, or use eggs -Newburg for filling. - - - - -MACEDOINE PATTIES - -Use imported macedoine of vegetables, heat in a double boiler with -white sauce, and use as patty filling in heated cases. - - - - -MUSHROOM PATTIES - -Cut fresh mushrooms in quarters, toss them in melted butter for five -minutes, then cover them with white or brown sauce, and serve in heated -cases or patties. Any of the recipes given for mushrooms can be used -to fill patty cases, mushrooms Newburg being especially suitable. - - - - -CANNED MUSHROOM PATTIES - -Toss the mushroom buttons in hot butter for five minutes, cover them -with white sauce, and use to fill heated patties. - - - - - - - - - "As I was hurrying away from the slaughter-house, three - beautiful lambs were led in by a man, with a long, shining - knife. Filled with horror and indignation, I said: 'How - can you be so cruel as to put to death those little, - innocent lambs?' 'Why, madam,' said the man, 'you wouldn't - eat them alive, would you?'" - - - - - - - - -SAUCES - - -CARAMEL FOR COLOURING - -Put 1/2 cup of powdered sugar in a small saucepan over a very low -fire, stir with a wooden spoon until melted, and continue to stir -until it is a rich brown; add 2 cups of warm water, and let it simmer -for fifteen or twenty minutes, then skim and strain, and bottle for -use in giving a rich colour to soups and sauces. - -Ready-made vegetable extracts of good dark colour can be bought, and -are one of the few things which seem better than the home-made product. - - - - -REDUCED VINEGAR - -This adds a delicious flavour to many sauces, vegetables, and soups, -and is made by putting vinegar, with a little salt and pepper, in a -saucepan and letting it boil rapidly until reduced, the proportions -being 2 tablespoons of vinegar, 1 saltspoon of salt, and a pinch of -pepper cooked until reduced to 1 teaspoon of liquid. Strain before -using. - - - - -SAUCE BERNAISE - -Into 1 tablespoon of reduced vinegar beat slowly the yolks of 4 eggs -to which has been added 2 tablespoons of cold water, and when well -mixed hold in a small saucepan above a slow fire; put in a small bit -of butter, and when melted stir in another, and so continue until 1 1/2 -tablespoons have been used. When the sauce is smooth and creamy, season -with salt and pepper or paprika, and add 1/2 teaspoon of tarragon -vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot -be served very hot or it will curdle. It may be served cold also. - - - - -BLACK BUTTER SAUCE - -Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of -salt and a little pepper, and let cook slowly until browned; then -add 1 teaspoon of reduced vinegar or lemon juice, and serve hot. - - - - -BREAD SAUCE - -Put 1 large slice of bread, cut an inch thick, into 2 cups of milk -with 1 onion with 4 cloves stuck in it, add pepper, salt, and 1 -teaspoon of butter. Let simmer until the bread is quite soft, lift -out the onion and cloves, beat well with a fork, and serve. Serve -fine golden brown bread crumbs with the sauce, as these belong with it. - - - - -BROWN SAUCE - -Put 1 tablespoon of butter in a saucepan, and when well browned, -remove from fire, add 1 tablespoon of flour, stirring until smooth; -then add gradually 1 cup of vegetable stock or milk, and, when all -is smooth and well thickened, 1/2 teaspoon of brown colouring, and -salt and pepper. It improves the flavour to let the stock to be used -simmer for ten minutes with 1 bay leaf and 1/2 an onion added to it. - - - - -VARIATIONS OF BROWN SAUCE - -Add chopped button mushrooms, chopped fried peppers, tiny pearl onions, -boiled eggs, etc., to vary brown sauce. - - - - -SAUCE BORDELAISE - -To 1 cup of brown sauce add 1 teaspoon of grated onion, 3 minced fresh -mushrooms (or 1 tablespoon of chopped canned ones), 2 teaspoons of -chopped parsley, and salt and pepper. Stir over a slow fire for five -minutes before serving. - - - - -DRAWN BUTTER - -Melt 4 tablespoons of butter, and stir in until smooth 2 tablespoons -of flour; then add slowly 2 cups of boiling vegetable stock, 1 teaspoon -of salt, and a little cayenne or paprika. - - - - -CURRY SAUCE - -Put 1 tablespoon of butter in a saucepan, and when melted stir -into it 1 large onion chopped fine, and let simmer for six or seven -minutes; then add 1 sour apple chopped fine (or, if it can be had, -1 tablespoon of tamarind chutney), stir for three or four minutes, -then add 1/2 cup of strong vegetable stock or water, and let cook -gently for five minutes; pour on another 1/2 cup of vegetable stock -and 1 cup of milk, into which 1 dessert spoon of curry powder has -been stirred until smooth; let all boil up once, then press through -a sieve, pressing well to get the juices, return to the fire, and to -thicken, use 1 tablespoon of flour blended with 1 tablespoon of butter -to every cup of liquid. Stir until the consistency of thick cream, -and add a little salt before serving. The quantity of curry powder -here named will make a mild curry sauce. - - - - -CAPER SAUCE - -Put 1 tablespoon of butter in a frying pan, and when melted add 1 -tablespoon of flour and stir until smooth. Now add, a little at a time, -2 cups of vegetable broth, and stir until it boils and is smooth. Put -in 2 heaping tablespoons of capers and 1 chopped hard-boiled egg, -and season well with salt and pepper. One tablespoon of cream may be -added at the last to enrich the sauce if desired. - - - - -CHEESE SAUCE - -Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup -of grated cheese; stir in a double boiler until the cheese is melted, -then add a few drops of yellow colouring extract, and salt and paprika. - - - - -FRENCH CUCUMBER SAUCE - -Grate 1 cucumber and drain it well, then add to it 1/2 teaspoon of -salt, a dash of cayenne, and 1 tablespoon of vinegar. - - - - -DUTCH BUTTER - -To every tablespoon of melted butter add 1 teaspoon of lemon juice; -season with salt. - - - - -DEVILLED SAUCE - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 -tablespoon of chopped onion, and let cook slowly for five minutes. Then -add 1 tablespoon of chopped parsley, 2 tablespoons of vinegar, -1 tablespoon of walnut or mushroom catsup, 1 tablespoon of English -mustard, 1/2 teaspoon of salt, 1 saltspoon of black pepper, and a -little cayenne. Thicken with 1 tablespoon of flour, and when smooth -add enough vegetable stock to make the consistency of cream. The -sauce may be used as it is or pressed through a sieve to strain. - - - - -EGG SAUCE - -To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, -and 1 teaspoon of chopped parsley, and a little salt and paprika. - - - - -FRENCH SAUCE - -Rub together 1 tablespoon of flour and 1 of butter, and put in a -saucepan; as it melts add slowly 1 cup of boiling water or vegetable -stock, let boil, stirring constantly, then remove from the fire, -and when somewhat cooled add the juice of 1 lemon, 2 tablespoons of -tarragon or chervil vinegar, 2 egg-yolks slightly beaten, and salt -and pepper. - - - - -GERMAN SAUCE - -Make brown sauce, add 1/2 can halved button mushrooms and 1 tablespoon -of reduced vinegar, and season with salt and pepper. - - - - -GERMAN EGG SAUCE - -Mix 3 beaten egg-yolks with 1 teaspoon of flour, 1 scant cup of cream -or milk, 1 tablespoon of butter, and 1 tablespoon of lemon juice, -season with salt and pepper, and beat vigorously, until thickened, over -a hot fire, but do not let the sauce boil at all. Add 1 hard-boiled -egg, chopped fine, and 1 tablespoon of minced parsley before serving. - - - - -HERB SAUCES - -Make a good white sauce and to each 2 cups of sauce add the herbs -selected, prepared as follows: Take a handful of the leaves, and after -washing them well put them in a pan with a little salted boiling water; -let cook for five minutes, then drain, and dry with a cloth, and put -in a mortar with 1 tablespoon of butter, and macerate until fine; -add this to the white sauce. In this way parsley, mint, tarragon, -chervil, and other herb sauces can be made. - - - - -SAUCE HOLLANDAISE - -To 1 tablespoon of reduced vinegar add the yolks of 4 eggs mixed -with 2 tablespoons of cold water; stir well together, and cook by -holding above a very slow fire, in order to prevent curdling; add 2 -tablespoons of butter, stirring it in a little at a time until all -is used. Season with salt and pepper and serve warm or cold. - - - - -HORSE-RADISH SAUCE - -Rub together 1 tablespoon of butter and 1 of flour and put in a -saucepan. When melted and smooth from stirring, add slowly 1 1/2 -cups of heated milk; when properly thickened by slow cooking, put in -3 tablespoons of grated horse-radish, stir well, season with salt, -add 1 teaspoon of butter, and serve on croquettes, etc. - - - - -MAÎTRE D'HÔTEL SAUCE - -This is made by using sauce Hollandaise and adding to it 1 tablespoon -of lemon juice and 1 tablespoon of finely chopped parsley. - - - - -MINT SAUCE - -Wash the mint and take 1/2 cup of the leaves; chop them fine, macerate -in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of -sugar, and let stand a few moments before using. - - - - -MUSHROOM SAUCE - -Make brown sauce and add to it 1/2 can of button mushrooms, halved. Let -heat through before serving. - - - - -NUT SAUCES - -For these use pignola (pine) nuts, almonds, chestnuts, or any other -sort. Remove the shells, blanch in boiling water to remove the inner -skin, and chop them very fine. Put 1 tablespoon of butter in a frying -pan, and when melted add to it 1 tablespoon of chopped onion, and let -cook for five minutes; then add 1/2 cup of chopped nuts and stir until -brown, scrape the contents of the pan into a mortar, and pound them -well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in -a saucepan, and when melted and smooth add 1/2 cup of milk and 1/2 of -the nuts; let cook slowly two or three minutes, add another 1/2 cup -of milk and the remaining nuts. Salt well, and add a little pepper; -let cook very slowly, and when the sauce is the proper thickness stir -in 1 tablespoon of thick cream. - -The sauce can be darkened with brown colouring, or by browning the -thickening flour in butter. - - - - -ONION SAUCE - -Chop 4 onions very fine and brown them in 3 tablespoons of butter; -add 1 tablespoon of flour, let this brown also, and thin with 1 cup -of broth or water or milk. Add pepper and salt, and beat 1 egg-yolk -into it before serving. Serve either strained or unstrained. - - - - -PARSLEY BUTTER - -Put butter in a saucepan, and when melted add finely chopped parsley -and some salt, using 1 teaspoon of parsley to every tablespoon of -butter used. Serve on boiled potatoes, asparagus, etc. - - - - -PARSLEY SAUCE - -Into 2 cups of white sauce stir 1 beaten egg and 2 tablespoons of -finely chopped parsley. - - - - -SAUCE PROVENÇAL - -To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 -tablespoons of tomato sauce, and 1 tablespoon of chopped chives, -and cook together slowly ten minutes before serving. Season with salt -and pepper before serving. - - - - -PIQUANT SAUCE - -Put 4 tablespoons of vinegar in a saucepan with 1 tablespoon -of chopped shallots or onions, and let cook slowly until only 1 -tablespoon remains; add to this 1 cup of Spanish sauce, and when at -boiling point put in the sauce 2 teaspoons of minced sour pickles, -1 teaspoon of chopped parsley, and some salt and pepper; serve with -croquettes or vegetables. - - - - -SAUCE RAVIGOTE - -Ravigote is merely the name applied to the mixture of herbs combined -with flavouring for this sauce. These are chives, cress, burnet and -chervil, in equal proportions. Use 2 tablespoons of the mixed herbs, -scald them in tarragon vinegar, drain them, chop them fine, and add -them to 1 cup of plain mayonnaise. - - - - -SAUCE ROBERT - -This is made by adding to 1 cup of Spanish sauce 2 tablespoons of -white wine, 1 teaspoon of onion juice, and 1 1/2 teaspoons of mustard -mixed with 2 teaspoons tarragon vinegar. Season, and make hot in a -double boiler, letting all cook slowly together ten minutes. - - - - -SPANISH SAUCE - -This is a rich sauce which is used as a basis for many sauces, and -can be made at a leisure time and used any time within a few days. Any -stock in which vegetables have been cooked may be used, but the best -one is made as follows: Wash 4 or 5 cups of red beans or lentils, -and after soaking them in 2 quarts of water for ten hours or more -empty them with the same water into a saucepan, and put with them -3 onions halved, 3 sprigs of parsley, 1 cup of carrots quartered, -1/2 cup of diced turnips, 1 tablespoon of salt, 2 stalks of celery -cut in short lengths, and a small bag containing 1 teaspoon of thyme, -2 bay leaves, 6 cloves, 6 whole peppers, and 1 teaspoon of allspice -berries. Let boil hard for one minute, then set on the stove where -it will simmer slowly for two hours. Strain the broth through a fine -sieve, and use the vegetables in a stew, a deep pie, or a curry. To -finish the Spanish sauce put 2 tablespoons of butter in a saucepan, -and when melted stir into it 2 tablespoons of flour and let brown, -stirring constantly; then add a little stock at a time until about -2 cups have been used and the sauce is the consistency of thick -cream. Darken with 1 teaspoon of brown colouring, add 1 tablespoon -of sherry, and pepper and salt. - - - - -SPINACH SAUCE - -Put 1 cup of freshly cooked or canned spinach, from which the juice -has been pressed, into a basin or mortar, and chop or mash to a -pulp. Melt 1 tablespoon of butter in a saucepan, add to it 1 small -onion chopped fine, let cook slowly for five minutes, then add the -spinach, and let cook for ten minutes more. Put 1 cup of milk into a -double boiler with 1 bay leaf, 1 stalk of celery (or some celery seed), -and when it boils add 1 tablespoon of flour blended with 1 tablespoon -of butter; season with salt and pepper, and when thickened stir the -spinach into this, sprinkle with grated nutmeg, and let cook together -for ten minutes. Press through a sieve before serving. - - - - -SAUCE TARTARE - -Make a plain mayonnaise sauce (see Salads), and to each cup add 1 -teaspoon of gherkins and 2 teaspoons of capers, both very finely -minced; sprinkle a little cayenne on the sauce before serving. - - - - -TOMATO SAUCE - -Use 6 fresh tomatoes, and after washing them slice them, skins and -all. Put 1 tablespoon of butter in a saucepan, and when melted add 2 -tablespoons of finely chopped onion, let cook slowly for five minutes, -then put with them the tomatoes, 2 bay leaves, 1 clove of garlic, -1 teaspoon of sugar, some pepper and salt, and let cook gently for -fifteen minutes; then strain, pressing through a sieve, and return the -liquid to the fire to simmer until reduced to the proper consistency. - - - - -TOMATO SAUCE WITH OTHER VEGETABLES - -Make tomato sauce, using with it chopped celery, chopped peppers, -or chopped mushrooms, which have been fried for ten minutes in hot -butter and added after the sauce is strained. - - - - -TOMATO SAUCE WITH NUTS - -Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1 -tablespoon of melted butter, and add these to strained tomato sauce. - - - - -TOMATO SAUCE WITH EGG - -To each cup of strained tomato sauce add 2 hard-boiled eggs chopped -fine. - - - - -SAUCE VINAIGRETTE - -To each cup of French dressing add 1 tablespoon of minced onion and -1 tablespoon of macerated parsley. - - - - -WHITE SAUCE - -Put 2 tablespoons of butter in a saucepan, and as soon as it is -melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon -at a time, then add slowly 2 cups of warm vegetable stock or milk, -stirring all the while; then add 2/3 of a teaspoon of salt, 1 saltspoon -of pepper, and cook slowly for five minutes, stirring constantly; -add 1 tablespoon of butter, and stir for another minute. Some flour -thickens more than others, and if the sauce seems too thick, thin -with a little cream or milk. - -White sauce may be varied in many ways by using onion juice, mushroom -catsup, chopped chives, etc. - -The white sauce may be made in a double boiler. Put the milk in the -top receptacle, and when boiling add the flour dissolved in a little -cold milk, then the butter, etc., and let cook ten minutes or until -thickened. - - - - - - - - - Some people are not to be persuaded to taste of any creatures - they have daily seen and been acquainted with whilst they were - alive.--In this behaviour, methinks there appears something - like a consciousness of guilt; it looks as if they endeavoured - to save themselves from the imputation of a crime (which they - know sticks somewhere) by removing the cause of it as far as - they can from themselves. - - From the Essays of Douglas Jerrold. - - - - - - - - -EGGS - - -BOILED EGGS - -Eggs are very palatable when put in boiling water and cooked for -three or three and a half minutes, but some cooks recommend that -"boiled eggs" should never boil, but instead, be placed in a large -saucepan which is filled with water that has boiled and just been -removed from the fire. The instructions are to cover the saucepan -closely after putting the eggs in the water, and let it stand on the -back of the stove, the eggs to be removed in ten minutes if wanted -soft, and in twenty minutes if liked well set. Hard-boiled eggs are -certainly more palatable cooked in this way than when boiled for ten -minutes in the ordinary way. - - - - -FRIED EGGS - -Put a little butter into a small frying pan, and when melted break -an egg into a saucer, and slide it carefully into the hot butter, -and let it fry until the white is thoroughly set, cooking as many as -are required, separately, in the same way. If a tight cover is put -over the frying pan when the egg is put in, the yolk of the egg will -be as pink as a nicely poached egg when done. Season with pepper and -salt before serving. A little Worcestershire sauce or walnut catsup -heated in the pan and poured over fried eggs adds variety. - - - - -POACHED EGGS - -Fill a deep frying pan 2/3 full of hot water, and stir into it one -teaspoon of vinegar and 1 teaspoon of salt. When the water reaches -boiling point break the eggs carefully one by one into it, remove the -pan from the intense heat, cover it, and let the eggs cook until the -whites are firmly set. If the water is shallow the eggs will spread -and be more flat, in which case the boiling water must be dipped up -over the yolks with a spoon to make them pink; if the water is deep -the eggs will be more round than flat. When the eggs are done lift -them carefully from the water with a perforated strainer in order to -drain off the water thoroughly, and serve them on hot toast. - - - - -POACHED EGGS WITH GRAVY - -Poach eggs and serve them with Sauce Bernaise, or any piquant sauce. - - - - -POACHED EGGS INDIENNE - -Poach the number of eggs required, and after placing them on toast -pour over them a thin curry sauce. - - - - -EGGS WALDORF - -Place nicely poached eggs on toast, and fit a freshly cooked mushroom -as a cap over each yolk. Surround the toast with brown sauce containing -quartered mushrooms. - - - - -SCRAMBLED EGGS - -Break six or more into a bowl, beat them lightly with a fork, and -pour them into a frying pan into which 1 tablespoon of butter has been -melted; stir continually over a very slow fire until they are well set, -seasoning them meanwhile with pepper and salt, and adding another -1/2 tablespoon of butter in small pieces during the cooking. Serve -with a garnish of small triangular pieces of toast. One tablespoon of -cream can be added to the eggs before serving if desired. Eggs may -be scrambled with milk, using 1/2 cup of milk to 4 eggs, and then -proceeding as above. - - - - -SCRAMBLED EGGS WITH CHEESE - -Make plain scrambled eggs, and when nearly set add 2 tablespoons -of grated cheese for every 6 eggs used, and 1 tablespoon of chopped -parsley. Serve on toast. - - - - -SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC. - -Scramble 6 eggs, and two or three minutes before removing from the -fire add to them a can of button mushrooms cut in slices, lengthwise, -and 1 tablespoon of finely chopped parsley. In the same way peas, -tomatoes, asparagus tips, chopped sweet peppers, etc., can be used. - - - - -SAVOURY SCRAMBLED EGGS - -Prepare plain scrambled eggs, and just before taking off the fire add -2 tablespoons of chopped chives (or green stems of young onions or -shallots can be used instead), and 1/2 a tablespoon of finely chopped -parsley; serve on hot toast. - - - - -SCRAMBLED EGGS INDIENNE - -Make plain scrambled eggs, and just before serving stir into them 1 -tablespoon of cream, into which has been stirred 1 teaspoon of curry -powder and 1/2 teaspoon of onion juice. Serve on hot toast. - - - - -SPANISH EGGS - -For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine, -and fry it five minutes in 1 tablespoon of butter; then add the -chopped tomato, and stir another minute over the fire. Now pour in -the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon -of pepper. Garnish with small triangles of toast. - - - - -SHIRRED EGGS - -Butter individual gratin dishes, and break into them 1 or 2 eggs as -desired. Season with salt and pepper, and a sprinkling of finely -chopped parsley, and put into the oven for five minutes, or until -the eggs are set. Place each dish on a small plate with a paper doily. - - - - -SHIRRED EGGS WITH TOMATOES - -Use as many shallow, individual gratin dishes as there are persons -to be served, and, after buttering each dish, break into it 1 egg, -taking care not to break the yolk. Halve some small tomatoes, and -set one half, cut side up, in each dish; season the whole with pepper -and salt, and set in the oven for ten minutes or less. - - - - -GRIDDLED EGGS - -Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs, -disturbing the yolks so as to break them. When a little browned on -one side turn them with a cake-turner and fry the other side. - - - - -PLAIN OMELET - -Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a -fork vigorously. Put 1 scant tablespoon of butter in a frying pan, -and as soon as melted turn in the eggs and shake over a slow fire -until they are set; season with salt and pepper, turn the omelet -together as it is let to slide from the pan, and place on a hot -dish. Make several small omelets rather than one large one, and place -on white paper doilies, and garnish with parsley to serve. The trick -of shaking an omelet is the secret of making a good one, and the egg -mixture should be not over 1/2 an inch deep in the pan. - - - - -OMELET SOUFFLÉ - -Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each -until as light as possible. Butter a deep frying pan, mix the yolks and -whites lightly together with a fork, and put in the hot frying pan, -smoothing somewhat with a fork to level. Season the top with pepper -and salt, and shake over a slow fire until the omelet is delicately -browned on the bottom; turn it together and serve on a hot platter. - - - - -HERB OMELET - -Make like plain omelet, stirring with every 4 eggs used 1 teaspoon -each of powdered thyme, or sweet marjoram, sage, chopped onion tops -or chives, and parsley. - - - - -CHEESE OMELET - -For omelet soufflé made with 6 eggs add 1/4 cup of grated cheese -to the yolks of the eggs, and 1/4 cup to the beaten whites before -putting them together. - -In making plain omelet with cheese add 1/4 cup of cheese to 4 eggs -after they are in the omelet pan. Sprinkle with grated cheese to serve, -and garnish with watercress or parsley. - - - - -RUM OMELET - -Make an omelet soufflé, put on a hot dish, and pour 1/2 cup of heated -rum around it, and light it with a match. Rum is easily made to blaze -if a teaspoon is filled with it and a lighted match held under the -tip of the spoon. The rum on the platter can then be easily lighted -with that in the spoon. - - - - -BAKED OMELET SOUFFLÉ - -Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites -and the yolks, using a fork; then stir in the juice of half a lemon -and 3 tablespoons of powdered sugar. Heap in a buttered baking dish, -and cook in a hot oven about fifteen minutes. - - - - -EGGS CARMELITE - -Prepare 1 cup of very finely chopped boiled spinach by adding to it 1 -teaspoon of butter and 1 saltspoon of grated nutmeg, and put where it -will keep warm. Hard boil 6 or 8 eggs, then cut each carefully in two, -lengthwise; remove the yolks and stir them into the spinach, mashing -them well, and mashing all together until the yolks are thoroughly -mixed with the spinach; then season with salt and pepper and neatly -fill the halves of the whites of the eggs with the spinach. Make a -sauce with 2 cups of milk, 1 teaspoon of butter, and 2 tablespoons of -flour, a dash of paprika, and 1 cup of grated cheese. When this has -thickened arrange 2 or 3 halved eggs in each individual gratin dish, -and pour around them some of the sauce, and set in the oven five -minutes to make thoroughly hot, or serve on a large dish garnished -with small triangular pieces of toast. - - - - -EGG WITH MASHED POTATO - -Use a long, narrow gratin dish, and arrange cold mashed potato in -it in ridges with a spoon, and make three or four hollows in the -surface. Into each of these break an egg, and let all bake in the oven -until the eggs are set. Tomato or white sauce can be served with this. - - - - -EGGS NEWBURG - -Hard boil 6 eggs, plunge them into cold water for a moment, -then peel, and when cooled, so they will not crumble in cutting, -cut them in half. Have ready a sauce made of 1 cup of cream (or -milk) and 3 tablespoons of butter, to which when hot is added 2 -tablespoons of sherry, 2 tablespoons of brandy (the latter may be -omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook -three minutes, then beat in vigorously the beaten yolks of 4 eggs, -stir until thickened, add a dash of paprika, and serve over the -hard-boiled eggs on toast. - - - - -EGGS LYONNAISE - -Put 2 tablespoons of butter in a frying pan, and when melted add 1 -finely chopped onion, and let simmer slowly for eight or ten minutes; -then add 1 tablespoon of flour, and stir well until smooth. Add to -this 1/2 cup of milk, 1/2 teaspoon of salt, and 1/2 saltspoon of -pepper, and let cook three or four minutes only. Pour into a deep -gratin dish, and break upon it 6 eggs; sprinkle with 1/2 cup of bread -crumbs, and let cook in a moderate oven about five minutes, or until -the eggs are set. Serve in the same dish. - - - - -DEVILLED EGGS - -Hard boil the number of eggs required, halve them, and serve on toast -with devilled sauce. - - - - -JAPANESE EGGS - -Hard boil the number of eggs required, and, after halving them, -remove the yolks, and mix them with a little butter (using 1 -tablespoon to 6 eggs), pepper, salt, and a little tomato chutney or -Harvey sauce. Refill the halved whites with this, and use the eggs -to garnish 2 cups of boiled rice. Pour over all 1 cup of white sauce -or parsley sauce to serve. - - - - -GOLDEN ROD EGGS - -Hard boil 5 eggs, take off the shell, and separate the yolks from -the whites, chopping the whites fine and pressing the yolks through -a sieve, keeping whites and yolks separate. Put 1 cup of milk in a -double boiler, and when it boils add to it 1 tablespoon of butter and -1 tablespoon of cornstarch which have been rubbed together, and when -the sauce has thickened season it generously with pepper and salt, -and stir into it the chopped whites of the eggs. While the sauce is -cooking prepare 5 rounds of toast, and place them on a hot dish. Cover -each piece of toast with a layer of white sauce, sprinkle this with a -layer of the yolks, then more of the white sauce, and the remainder -of the yolks, season with salt and pepper, and stand in the oven a -moment or two before serving. - - - - -FROTHED EGGS - -Separate the yolks and whites of as many eggs as are required, putting -each yolk in its shell or in a separate dish. Beat the whites until -very stiff, and fill a well-buttered custard cup half full of the -white of egg; make a hole in the centre, sprinkle with salt, pepper, -and lemon juice, and drop a yolk in each cup. Put in a shallow pan -of boiling water with a cover on it, and when the eggs are set turn -out onto buttered toast. Garnish with parsley butter. - - - - -FRIED STUFFED EGGS - -Hard boil 6 eggs and halve them carefully, removing the yolks. Put the -yolks through a sieve, and rub to a paste with 1 tablespoon of melted -butter, salt, pepper, and 1/4 cup of cream or milk, using a little -at a time, so as not to use it all unless needed to make the mixture -of the right consistency for refilling the halved whites. Carefully -fill the places made vacant by the removed yolks, roll the half-egg -in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups -of white sauce, and add to it 2 tablespoons of diced pickled beets, -which makes the sauce pink. - -This same effect may be had to some extent by simply using hard-boiled -eggs, frying them, and serving with same sauce or white sauce, to -which 1 tablespoon of capers has been added. - - - - -SWISS EGG TOAST - -Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle -over it 1 1/2 tablespoons of grated cheese; then break into the butter -3 eggs, taking care not to break the yolks. Sprinkle well with salt and -pepper and 1 1/2 tablespoons of grated cheese mixed with 2 teaspoons of -finely chopped parsley. Bake in the oven until the eggs are set, then -cut each egg out round with a cutter, and serve on rounds of toast. - - - - -EGGS CAROLINA - -To serve four persons hard boil 6 eggs, then put them in cold water -for one minute, peel 2 of them, chop the whites, and mix with melted -butter and 1 tablespoon of chopped parsley, and form into nests on 4 -pieces of hot "corn bread." Then peel the other 4 eggs, and arrange -one on end in each nest. Pour a little parsley butter on each, and -season with salt and pepper. - - - - -MÜNCHNER EGGS - -Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce -or cabbage, encircling it with grated horse-radish, and serve with -a sauce made of vinegar to which is added salt and dry mustard. - - - - -EGGS IN MARINADE - -Hard boil the eggs required, then remove the shells, and stick 4 cloves -in each egg. Put 2 cups of vinegar on to boil, and rub together a -little vinegar, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and -1/2 teaspoon of pepper, and stir into the boiling vinegar. Place the -eggs in a glass jar, and pour the boiled vinegar over them. They can -be used in a fortnight, halved or sliced as a garnish or in salads. - - - - -EGGS PARISIENNE - -Butter as many timbale moulds as are required, and dust the inside -with chopped parsley; then break into each an egg, and sprinkle -with salt and pepper. Set the moulds in water in a shallow pan, and -place in the oven until well set or hard. Turn out onto a flat dish, -or on individual dishes, and with them serve bread sauce, or any -sauce desired. - - - - -EGGS PERIGORD - -Butter small moulds or cups, then sprinkle them with chopped parsley, -and on the bottom (which will be the top when they are turned out) -place a symmetrical pattern made of cut beets and truffles or pickled -walnuts. Drop one egg into each mould, dredge with salt and pepper, -and set the moulds in a pan of boiling water; cover, and let cook until -firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, -or any savoury sauce. - - - - -EGGS WITH CHEESE - -Into a shallow round or oval gratin dish, or small individual dishes, -put melted butter to cover the bottom, and encircle the outer edge -with thinly sliced, rather dry, cheese; inside this break enough -eggs to cover the bottom of the dish, taking care not to break the -yolks. Season with salt and pepper, and put into the oven until the -whites of the eggs are thoroughly set. - - - - -EGGS MORNAY - -Drop eggs into a buttered baking dish, and then cover them with -a highly seasoned white sauce to which some egg-yolks have been -added (using 1 yolk to each 1/2 cup of sauce), also salt and -paprika. Sprinkle the top with grated cheese, and put in the oven to -bake until the egg is firmly set. - - - - -CREAMED EGGS - -Butter a shallow dish, pour into it 1 scant cup of milk, and let -heat. When hot cover the surface with eggs, cover, and let poach on -top of stove until set; sprinkle with celery salt, and then cover -with cream, and set in the oven for five minutes. Sprinkle the top -with finely chopped celery tops to serve. This may be cooked in one -large dish or in individual gratin dishes. - - - - -EGGS OMAR PASHA - -Butter individual gratin dishes, and break 2 eggs into each, taking -care not to break the yolks. Slice small onions so the separate rings -are unbroken, and place a circle of these rings on the eggs around -the edge of the dish. Sprinkle with salt and pepper, then with grated -cheese, and bake in a slow oven until the eggs are thoroughly set. - - - - -TURKISH EGGS - -Butter one large gratin dish or several small ones, break into them -enough eggs to cover the bottom, taking care not to break the yolks; -put them in a moderate oven until the whites are quite set, and then -garnish by putting a few tablespoons of boiled rice on the eggs around -the edge of the dish, alternating with button mushrooms, which have -been cut in thin slices and mixed with brown sauce. Season with salt -and pepper just before serving. - - - - -EGGS BEURRE-NOIR - -These are best served in individual gratin dishes measuring about -four inches across. Put 2 tablespoons of butter in a saucepan, and -let it cook over a slow fire until a rich brown, but not burnt. Add -to it 1 teaspoon of lemon juice, and cover the bottom of each gratin -dish with the (black) butter; then break into each dish 1 egg, or 2 -if required, taking care not to break the yolk. Season with salt and -pepper and arrange 8 or 10 capers on each; put in the oven eight or -ten minutes, or until the eggs are well set. Set each dish on a doily -on a small plate before serving, with a sprig of parsley on the side. - - - - -EGGS CREOLE - -Take a shallow gratin dish large enough to contain the eggs required, -allowing 2 eggs to each person, butter the gratin dish, and break the -eggs carefully into it, taking care not to break the yolks; season -with pepper and salt, and set in a moderate oven until the whites -are stiff; while they are cooking prepare the following garnish which -will be sufficient for 6 or 8 eggs. Put 1 tablespoon of butter in a -saucepan; when melted add 1 onion cut into thin slices, and stir it -about three or four minutes. Then add to it 1 tomato which has been -peeled and chopped, 1 sweet green pepper cut in very thin slices, -each broken in several pieces, and 1/2 can of button mushrooms, -which are prepared by draining and washing and cutting lengthwise in -3 or 4 pieces. Let all cook slowly together for eight or ten minutes, -stirring carefully and adding more butter if necessary. When nearly -cooked season generously with pepper and salt, add 1 tablespoon of -tomato sauce, and when the eggs are removed from the oven place this -garnish on the eggs, encircling the outer edge. This garnish can be -varied as to quantities to suit taste, using more or less tomatoes -or onions. This is very nice done in individual gratin dishes, 2 eggs -being used in each dish. - - - - -EGGS IN SAVOURY BUTTER - -Savoury butter is made by melting good butter, and adding to it any -chopped herb,--chives, parsley, etc. Put a little of this in individual -gratin dishes, and break into them 1 or 2 eggs as desired. Pour a -little of the savoury butter over the top of each egg, season with -salt and pepper, and put in the oven until the eggs are thoroughly -set. If fresh tarragon is available, two nicely shaped leaves crossed -on the yolk of the egg make a pretty garnish, or two leaves of lemon -verbena may be used instead. - - - - -EGG MOULD FOR VEGETABLES - -Make egg mixture as for egg timbales, and pour into a buttered ring -mould. Cook in pan of water in the oven twenty minutes or until set, -and then turn out onto a hot, round, flat dish, and fill the centre -with hot button mushrooms which are mixed with tomato sauce, or with -peas, either with or without the sauce. - - - - -CANUCK EGG TOAST - -Sprinkle fresh toast with walnut, mushroom, or any savoury catsup, -then heap on it nicely scrambled eggs in which milk has been used, -and on top put a generous layer of grated cheese; season with pepper -and salt, and put under the oven flame of a gas stove. Let the cheese -brown, then remove and garnish the top with slices cut from black -pickled walnuts, or a few capers, or with thin strips of pimentos, -or chopped chives. - - - - -ESCALLOPED EGGS - -Hard boil 8 eggs, cut the whites into medium-sized pieces, and press -the yolks through a sieve or ricer. Put 1 cup of milk in a double -boiler, and with it 1 tablespoon of finely minced onion, shallot, -or chives. When the milk boils add to it 1 tablespoon of thickening -flour dissolved in a little milk and stir until thickened. Season -with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, a dash of paprika, -and stir in the riced egg-yolks and the diced whites. Serve in small -dishes, or covered with crumbs and browned in the oven, or on rounds -of toast. One or 2 sweet green peppers finely chopped vary this dish. - - - - - - - - - I would not enter on my list of friends, though graced with - polished manners and fine sense, yet wanting sensibility, - the man who needlessly sets foot upon a worm. - - Cowper. - - - - - - - - -CHEESE - - -CHEESE RAMEKINS - -Take 1 cup of bread crumbs and 1 cup of milk, and cook together until -smooth; then add 2 tablespoons of melted butter, 1 scant teaspoon -of mustard, and 6 tablespoons of grated cheese. Stir over the fire -for one minute, then remove, and add salt and cayenne pepper, and -the lightly beaten yolks of 2 eggs; afterwards stir in with a fork -the whites of the eggs, beaten to a stiff froth. Pour into ramekin -dishes, and bake for fifteen minutes in a moderate oven, or cook and -serve in a baking dish. - - - - -BAKED CHEESE AND BREAD - -Soak 1 cup of bread crumbs for two or three minutes in 2 cups of -milk, then beat in the yolks of 2 eggs thoroughly beaten, and 1 cup -of grated cheese, and lastly the whites of the 2 eggs beaten to a -stiff froth. Put into a buttered baking dish, dot the top with butter, -sprinkle with bread crumbs, and bake until a light brown, which will -be in from twenty minutes to half an hour. - - - - -CHEESE FONDU - -Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup -of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of -grated cheese, 1/2 teaspoon of salt, 1/2 teaspoon of dry mustard, -and some cayenne pepper. Stir constantly until well heated through, -and then add 2 lightly beaten eggs, and serve on rounds of toast. - - - - -CHEESE RELISH - -Put 1 cup of milk into a double boiler, season with pepper and salt, -and when hot stir in 1 cup of grated cheese, and let cook for five -minutes; then add 3 crumbed soda crackers and serve on toast, with -a sprinkling of paprika. - - - - -CHEESE MÉRINGUES - -Beat the whites of 2 eggs to a stiff froth, and stir into them with a -fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco, -a little salt and paprika; drop 1 tablespoon at a time into hot fat, -and fry until brown; then drain and sprinkle with fresh salt and -paprika before serving. - - - - -CREAMED CHEESE - -Make 2 cups of well-seasoned white sauce, add a few drops of golden -yellow colouring, stir into it 1/2 cup of cheese cut into dice (or -grated if preferred), and when the cheese is softened and hot serve -on rounds of toast and sprinkle with paprika. - - - - -CHEESE PANCAKES - -Make small pancakes of 1 cup of milk, 1 egg, and enough flour to -thicken, and spread them with grated cheese moistened with a little -melted butter; sprinkle chopped chives mixed with parsley over the -cheese, and a dash of any savoury catsup (if liked), season with salt -and pepper, roll the pancakes after cooking, and serve as a savoury -or luncheon dish. - - - - -COTTAGE CHEESE - -Take 2 quarts or more of sour milk or cream, and add to it the same -quantity of rapidly boiling water, turn into a straining-bag, and -hang up until dry. When ready to use, turn out of the bag and rub -until smooth; add a seasoning of salt and pepper and a little sweet -cream. Beat until light and serve ice-cold. A little cream can be -served to eat upon it, if liked. - -This can also be made by heating the sour milk or cream and using no -water, but the milk must only be heated enough to separate and not -enough to boil. - - - - -WELSH RAREBIT - -Cut in very small thin pieces 1 pound of American cheese; put it in -a chafing-dish and stir until melted, then add 1 teaspoon of mustard, -some salt, and slowly stir in 1/2 a glass of beer or ale, and season -with cayenne or paprika just before serving on toast. - - - - -BACHELOR'S RAREBIT - -Make Welsh rarebit, and five minutes before serving stir into it -1 tablespoon of chopped green peppers and 1 tablespoon of chopped -Spanish pimentos. - - - - -DELMONICO RAREBIT - -Cut in small pieces 1 pound of American cheese, put it in a -chafing-dish and stir until melted; then add 1/2 a glass of beer or -ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, the -yolk of 1 egg, then the whipped white of the egg, and serve at once -on toast. The white of the egg militates against any "stringiness" -which is apt to come from cooking certain sorts of cheese. A little -milk can be used, if desired, instead of beer. - - - - -PINK RAREBIT - -Drain 1 can of tomatoes and put them in a saucepan with 1 tablespoon -of butter; season them well with pepper and salt, and after they have -cooked fifteen or twenty minutes add 1 pound of fresh American cheese -cut into thin slices, and stir until melted; season generously with -salt and pepper, and serve on rounds of toast. - - - - -LIPTAUER CHEESE - -Remove the paper from the smallest Neufchâtel cream cheese, which is -nearer like real Liptauer than any other that can be had in America, -and set it in the centre of a plate; surround it with 1 teaspoon of -paprika, 1/2 teaspoon of salt, a small mustard spoon of French mustard, -a piece of fresh butter half the size of the cheese, 2 teaspoons -of minced onion, and 1 teaspoon of capers. The "Liptauer" should -be blended at the table with a silver knife. Add first the butter, -then the capers, then the onion, then the seasoning, and make into -a cream. Serve on brown or white bread, or crackers. - - - - -ROQUEFORT CHEESE GOURMET - -Cream 1/2 pound of Roquefort cheese with 1 tablespoon of butter and -some salt and 1 tablespoon of sherry, and serve on water crackers. - - - - -CAMEMBERT CHEESE - -A pretty way to serve Camembert cheese is to place the cheese, when -removed from its box and paper, on a round paper doily on a large -plate, and surround it with a heavy wreath of watercress and radishes -cut to look like flowers. - - - - -CHEESE "DREAMS" - -Cut fresh cheese into thin slices, spread with made mustard, sprinkle -with paprika, lay between two trimmed slices of bread, and toast on -both sides until nicely browned, using a very slow fire. - - - - -GRATED CHEESE - -Instead of throwing away bits of dried cheese these should be grated -and put in a wide mouthed, covered glass jar. - - - - - - - - - "If Plutarch's advice, that those who affirm that they were - intended by nature for a diet of flesh food, 'should - themselves kill what they wish to eat,' were always followed, - the question would to most take on a different aspect. Few - can endure unmoved the horrible sights of the slaughter-house; - far less could they participate in the slaughter." - - - - - - - - -SALADS - - -There is no end to the combinations of vegetables for salads; the -few here given are the best ones I have tried. The dressing should -never be put on a fresh green salad until just as it is to be used; -other salads, like potato, beans, etc., are sometimes improved -by standing. Lettuce for salads should be carefully looked over; -and clean, inner leaves not washed unless they are muddy; but all -the leaves used which are washed should be thoroughly dried before -adding the dressing. In France the salad basket is one of the most -used kitchen utensils, and the salad leaves after washing are shaken -in this until absolutely dry. The dressing should be very well mixed -with the vegetables, and a little dry salt and pepper added as the -salad is served. - - - - -FRENCH DRESSING - -An absolute rule for making good salad dressing is an almost impossible -thing, as this seems to be the one place in cookery where it is not -only allowable but commendable to "guess" at proper proportions. The -following is as nearly accurate as it seems well to be. Put 1 scant -teaspoon of salt and 1 saltspoon of black pepper in a bowl, and stir -into them with a wooden fork, very slowly, 3 or 4 tablespoons of fresh -oil, and then add half as much or less vinegar, mixing it well with -the oil. - - - - -TARRAGON VINEGAR - -Good tarragon vinegar can be bought in any city, but it is so easily -prepared at home that it is worth doing. Put a handful of tarragon -in a quart jar, and cover with cold or heated vinegar. Seal the jar -and set it in a dark place for a month or so before using. - -Make chervil vinegar in the same way. - - - - -PLAIN MAYONNAISE DRESSING - -Put 2 chilled egg-yolks in a cold soup plate, and stir into them 1 -teaspoon of salt and 1/2 teaspoon of mustard, using a silvered spoon, -and after these are well mixed in begin to add oil, actually drop by -drop, from 1 scant cup of cool olive oil, and do this until the eggs -are so thickened that it is not possible to make them more so; then the -remaining oil may be added less slowly. If this first process is not -properly done, no amount of stirring will ever thicken the sauce. A -fork or whisk may be used to finish the stirring. When the oil is -added, beat in slowly 1 tablespoon of vinegar, and 1 of lemon juice, -and 1/2 saltspoon of cayenne pepper. Put on the ice until wanted. - -Tarragon mayonnaise is made by substituting tarragon vinegar for -plain vinegar. - - - - -GREEN COLOURING FOR MAYONNAISE - -This may be made of mixed herbs or spinach. If herbs are used take -1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them -into boiling water, let them cook eight minutes, then drain and pound -in a mortar, and press the pulp through a fine sieve. Use this with -mayonnaise to make a light delicate green colour. - -If spinach is used press 1 tablespoon of chopped spinach through a -sieve, and use it to colour the sauce. - - - - -SALAD CHEESE BALLS - -Use equal quantities of Neufchâtel cheese and grated American (or -Parmesan) cheese, sprinkle with cayenne, and dampen with a little -melted butter. Shape into tiny balls and use very cold as a salad -garnish. - - - - -AMERICAN SALAD - -Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, 1/2 -cup of chopped English walnuts, and 1/2 cup of seeded white grapes. Mix -well with mayonnaise, and serve on large curled lettuce leaves. - - - - -ARTICHOKE SALAD - -Use cold boiled fresh artichokes, remove the thistles, and fill -the artichokes with finely minced chopped onion, apple, and beet, -blended with green mayonnaise; serve extra mayonnaise in which to -dip the artichoke leaves. - - - - -GREEN BEAN SALAD - -Put a can of good "stringless" beans on the ice an hour before wanted, -open, drain, and arrange in a salad bowl with 2 teaspoons of grated -or finely chopped onion and 1 cup of French dressing. Serve ice-cold. - - - - -WAX BEAN SALAD - -Make like the preceding, using 1 tablespoon of chopped chives or -shallots, or green onion tops instead of chopped onion. - - - - -BEET SALAD WITH CELERY - -Cut boiled beets in thin slices and use a vegetable cutter to cut -them into fancy shapes. Mix 1 cup of beets with 1 cup of thinly sliced -celery, cover well with mayonnaise, serve on lettuce leaves. - - - - -CABBAGE SALAD - -Slice firm white cabbage as thin as possible, then cut it across, mix -it with mayonnaise dressing, and serve on small white cabbage leaves. - - - - -CELERY AND PINEAPPLE SALAD - -Use equal parts of thin strips of celery and shredded pineapple. Select -a perfectly ripe pineapple. Put the celery and pineapple each by -itself, and place on the ice. When time to serve mix them together -with mayonnaise, garnish with celery leaves, and serve at once. - - - - -CHERRY SALAD - -When fresh cherries are available they are best, but the large cherries -in glass bottles are also suitable. Remove the stones from fresh -cherries, and in their places put blanched filberts or hazelnuts. Put -on curled lettuce leaves with a tablespoon of green mayonnaise on each. - - - - -CUCUMBER SALAD - -Soak 2 unpeeled cucumbers in ice-cold water for twenty minutes or -more, then peel and use a patent scraper on the sides to serrate the -edges, or do this by drawing a silver fork firmly down the length -of the cucumber; this will make the slices have fancy edges. Slice, -and arrange with small white lettuce leaves in a salad bowl. Cover -with French dressing and add a sprinkling of paprika to the salad -itself before serving. Some sliced radishes may be added if liked. - - - - -COUNTRY SALAD - -Use 1 cup each of finely sliced firm white cabbage, diced celery, -and chopped apple; mix them well with mayonnaise dressing, and serve -in the inner leaves from the cabbage. - - - - -RUSSIAN CUCUMBER SALAD - -Prepare like plain cucumber salad, but put with the sliced cucumbers -1 small onion sliced thin, with the slices separated into rings. One -tablespoon of chives may be added, or more chives used and the onion -slices omitted. - - - - -DENT DE LION SALAD - -Take young dandelion leaves, trim off all the stem below the -leaf, and mix with a French dressing to which has been added onion -juice or chopped chives; use 1 tablespoon of either to each cup of -dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to -garnish this salad. - - - - -PINK EGG SALAD - -Boil 6 or 8 eggs for ten minutes, put in cold water for two or three -minutes, then peel and put in a jar of pickled beets, well covered -with vinegar. Let them stand a few hours and serve with the beets. - - - - -ENDIVE SALAD - -Wash heads of endive and use the crisp, white, light leaves. Shake -dry and cover with French dressing. Add 1 teaspoon of minced onion -before dressing. - - - - -FETTICUS OR CORN SALAD - -Wash 2 cups of fetticus and dry the leaves well, then cover with -French dressing, and add 1 teaspoon of grated onion. - - - - -GARDEN SALAD - -Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of tarragon -(or use tarragon vinegar), 1 teaspoon of chopped chives, and the -small leaves from the heart of a head lettuce. Blend all well with -French dressing. - - - - -GRAPE-FRUIT SALAD - -Wash and shake dry the fine leaves from a head lettuce, and arrange -with them in layers very thin slices of grape-fruit; mix well with -French dressing before serving. - - - - -ITALIAN SALAD - -Having prepared 2 nice heads of head lettuce, arrange them in the -salad bowl with 2 seedless oranges which have been neatly peeled, -and cut into thin slices with a very sharp knife. Season with salt and -pepper, and then mix thoroughly with French dressing. The oranges and -lettuce should have been chilled so that the salad will be very cold. - - - - -LETTUCE SALAD - -Pull apart a fresh head lettuce, breaking the leaves neatly from the -stalk, and wash those that need it and shake them dry. Put in a salad -bowl with French dressing or sauce vinaigrette, and mix well together -before serving. - - - - -MACEDOINE SALAD - -Open a glass or can of imported macedoine of vegetables, drain, and -cover with French dressing. Arrange with lettuce leaves in a bowl or -on separate plates. Freshness can be added by a tablespoon of chopped -chives, or shallots, or parsley. - - - - -SPECIAL MIXED SALAD - -Use 1 cup of chopped tomato, 1 cup of chopped cucumber, 1/2 cup of -thinly sliced radishes, 1/2 cup of chopped apple, and 2 tablespoons -of the German pearl pickled onions. Mix all together with 1 cup of -mayonnaise, and arrange in a salad bowl with lettuce leaves, which -should be used to hold the salad in serving. - - - - -MUSHROOM SALAD - -Select fresh, firm mushrooms that are small, wash them carefully -without peeling, and stir them in French dressing that contains -rather more oil than usual. Put 1 crisp lettuce leaf on each plate, -fill it with the mushrooms, sprinkle with salt and a little paprika, -and serve very cold. - - - - -NARRAGANSETT SALAD - -Wash and shake dry the fine white centre of endive or chicory, -and arrange with it quartered tomatoes from which the skin has been -removed; serve with a French dressing to which a tablespoon of chopped -parsley, 1/2 teaspoon of chopped onion, and 1 finely chopped egg has -been added. - - - - -PHILADELPHIA SALAD - -Select large tomatoes, remove the skins by putting in boiling -water, cut out the inside, and refill with finely chopped pineapple, -celery, and apple in equal proportions, all well blended with plain -mayonnaise. Serve on lettuce leaves on separate plates, or use -watercress instead of lettuce. - - - - -PIMENTO SALAD WITH CHEESE BALLS - -Mix 2 Neufchâtel cheeses with 1 cup of grated cheese, and when creamed -together add 6 olives stoned and chopped fine and 1 teaspoon of -chopped pimento; season generously with salt and pepper, moisten with -cream, and mould into balls an inch and a quarter through. Pimolas -(which are olives stuffed with pimentos) can of course be used if -more convenient, and a few drops of onion extract or a very little -onion juice adds piquancy to the cheese balls. Take lettuce which has -been in cold water and is therefore crisp, shake it dry, and arrange -with it pimentos cut in long half-inch strips, mix thoroughly with -a French dressing, and garnish with the cheese balls. - - - - -POLISH SALAD - -Use boiled beets, sliced and mixed with French dressing, and over -all sprinkle chopped white of hard-boiled egg. - -A little grated horse-radish is sometimes used with good effect in -beet salad. - - - - -GERMAN POTATO SALAD - -Boil 6 medium-sized potatoes, and after draining shake them over -the fire a moment or two to dry; then peel and slice while warm, and -cover at once with a dressing made of 1 teaspoon of salt, 1 saltspoon -of black pepper, 1 tablespoon of chopped parsley, 1 chopped onion, -5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let stand -on ice for an hour or so, then put with crisp lettuce leaves in a -salad bowl, and garnish with chopped boiled or pickled beets. - - - - -AMERICAN POTATO SALAD - -Mix cold sliced boiled potatoes with mayonnaise dressing and add 1 -tablespoon of capers. - - - - -RED POTATO SALAD - -Use equal quantities of boiled beets (canned ones are convenient) -and boiled potatoes. Dice both and mix well together, adding 1 -tablespoon of vinegar. Let stand until the potatoes are reddened, -then add 1 tablespoon of grated onion, mix well with French dressing, -and garnish with slices of hard-boiled egg. Place in a salad bowl, -with fine white cabbage or crisp lettuce leaves. - - - - -ROMAINE SALAD - -Pick over crisp heads of romaine, let stand a few minutes in cold -water, then shake until dry, and serve with French dressing to which -grated onion is added, using 1 teaspoon of it to each cup of dressing. - - - - -SOUTHERN SALAD - -To 2 cups of cold boiled rice add 2 chopped hard-boiled eggs and -blend well with mayonnaise. Arrange on crisp lettuce leaves with a -garnish of egg slices, and beet, and sliced olives. - - - - -SORREL SALAD - -A refreshing salad may be made from the sorrel found growing wild. Wash -it well, cut the stalks off, and dredge with salt, pepper, celery -salt, and then mix with oil, and sprinkle well with tarragon vinegar -and a little grated onion. - - - - -SPANISH SALAD - -Remove the skins from large, solid tomatoes and 1 small cucumber, -take the seeds from 1 small sweet green pepper, pare 1 small Spanish -onion, and cut all in slices, making the peppers extremely thin. Mix -with 1 tablespoon of chopped nasturtium leaves or stems or seeds, -and cover with French dressing, mixing well. Let stand on ice an hour -before serving. Serve with cheese balls. - - - - -SUNDAY-NIGHT SALAD - -Wash 1 large head of crisp head lettuce, separate the leaves, rejecting -all but perfect ones, and shake them dry. Put them in a large salad -bowl, and with them put 1 onion chopped very fine, 5 sliced tomatoes, -and the leaves from 3 or 4 sprigs of watercress. At the table dredge -the salad generously with salt, and sprinkle with black pepper, -covering the entire surface; then pour from an oil bottle 3 or 4 -tablespoons of oil over the vegetables slowly, and follow this with -about 2 tablespoons of vinegar; add 1 tablespoon of tarragon vinegar, -then dredge with celery salt, and add a little cayenne, and mix all -together with a wooden fork and spoon, turning the whole mass over -and over ten or more times. The bowl may be well rubbed with garlic -and the onion omitted. - - - - -RUSSIAN TOMATO SALAD - -Slice 5 or 6 very small tomatoes, and put with them 2 onions sliced -and divided into rings. Cover with French dressing. - - - - -SLICED TOMATO WITH CHIVES - -Slice 4 tomatoes, put with them 3 tablespoons of chopped chives, -and cover with French dressing. Serve on lettuce leaves. - - - - -WALDORF SALAD - -Use 1 cup of shelled walnuts, broken or chopped, 1 cup of diced tart -apple, 1 cup of crisp celery cut in small pieces, and mix well with -mayonnaise dressing. Serve on curly lettuce leaves. - - - - -WATERCRESS SALAD WITH ORANGES - -Cut two inches off the bottom of a bunch of watercress with a sharp -knife, wash the cress thoroughly in ice-cold water, drain, and arrange -in a salad bowl with 3 seedless oranges cut in thin slices, and mix -all together with a dressing made of 1 tablespoon each of tarragon -vinegar, olive oil, and brandy; season well with salt and pepper, -and serve very cold. - -Grape fruit can be substituted for the orange, or equal amounts of -orange and grape fruit used. - - - - -YOKOHAMA SALAD - -Cut into small cubes 2 fresh cucumbers that have been on ice until -chilled and then peeled, and put with them 1 diced sour apple, 1 -tablespoon of shredded pimentos, 1 small bunch of watercress (using -the leaves only), and 2 tablespoons of chopped mint leaves. Mix with -French dressing and serve on lettuce leaves. - - - - -A SALAD SUPPER - -Use large dinner plates, and on each arrange 6 of the large light -green leaves from the inner part of head lettuce, putting 5 of them -with the stalk-end toward the centre of the plate, and another small -one in the centre. Fill the centre leaf with radishes (cut like roses) -and olives, and fill the others as follows: In one put 2 tablespoons -of canned green beans, well mixed, before putting on the leaf, with -a little grated onion and French dressing, on the second put 3 or 4 -slices of tomato and 2 teaspoons of mayonnaise, on the third arrange 3 -stalks of canned asparagus (white preferred) dipped in French dressing -and sprinkled with chopped chives, on the fourth put 2 half-lengths of -a quartered cucumber to be dipped in salt in eating, and on the fifth -put 1 tablespoon of tiny German pearl onions, 2 pickled walnuts, and -2 gherkins. Serve nut or plain bread, or creamed cheese sandwiches, or -all three. This supper may be varied in many ways; one is to use potato -salad or beet and egg instead of the beans. This as it stands was the -result of an emergency when six persons were suddenly to be served -to a late supper and no preparation made. A well-stocked store-room -of preserved goods and a small kitchen garden filled the need. - - - - - - - - - No flocks that range the valley free, - To slaughter I condemn; - Taught by the power that pities me, - I learn to pity them. - - Oliver Goldsmith. - - - - - - - - -SAVOURIES - - -The savoury begins a meal well, and is a convenient dainty for late -suppers. The variety is practically endless, and those given here -may be altered and added to indefinitely. - - - - -FRESH MUSHROOM "COCKTAILS" - -Put a small handleless cup or glass in the centre of a plate and -encircle it with 6 of the smallest white leaves of lettuce. On -each leaf place 2 small white firm button mushrooms, which have -been freshly gathered and carefully washed but not peeled. Fill -the cocktail glass three quarters full of sauce made of 1/2 cup of -tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more -if liked very hot), and 1/2 teaspoon of salt. Set the plates in the -refrigerator for half an hour. Deliciously prepared "Cocktail" sauce -can be purchased in bottles. - - - - -CANNED MUSHROOM "COCKTAILS" - -In each cocktail glass put 8 or 10 button mushrooms, and cover them -well with the cocktail sauce. Or use canned cêpes and serve in green -pepper cases. - - - - -PIMENTO "COCKTAILS" - -Cut squares, an inch across, from sweet pimentos (canned), and put -8 or 10 of these in each glass; cover well with cocktail sauce and -serve ice-cold, with celery. - - - - -BEET SAVOURY - -Use 1 large pickled beet and arrange neat slices on squares of bread; -in the centre of the beet put a ring of hard-boiled sliced egg, filled -with the riced egg-yolk, and fill each corner with chopped chives. - - - - -BEET AND EGG SAVOURY - -Chop equal parts of pickled beet and the whites of hard-boiled eggs -together, and arrange on toast or bread with the riced yolks of the -eggs, mixed with a little chopped chives or parsley, in a cone on -the centre. Season well. - - - - -BROWN-BREAD SAVOURY - -Cut brown bread into shapes, spread with butter, then heavily with -cream cheese containing some salt, and cross two evenly cut strips of -pimento on each piece of bread thus prepared. At the juncture of the -strips of pimento place a slice of pimola, and put one in each space on -the cheese. Sprinkle with paprika, and put a few capers here and there. - - - - -CUCUMBER SAVOURY - -Cut bread in rounds and arrange on it neat slices of cucumber, the -edges serrated before slicing by drawing a silver fork lengthwise of -the cucumber. Sprinkle with salt and paprika, and on each slice put -a ring from a small sliced onion, or arrange instead the tiny German -pearl pickled onions between the slices of cucumber. Sprinkle a little -lemon juice over to serve. A variation is made by using chopped chives -only, or each ring of onion may be filled with them. - - - - -CREOLE SAVOURY - -Toast one side of shaped pieces of bread, and butter the untoasted -side, and on it spread a layer of chopped tomato mixed with half as -much chopped green pepper and some salt. Put in the oven or under -the gas flame for five minutes, and upon removing arrange a cone of -finely chopped onion in the centre of each. - - - - -EGG SAVOURY - -Use fresh bread slightly toasted or less soft bread without -toasting. Cut in squares, diamonds, or rounds, and sprinkle with -Worcestershire sauce, or any good sauce, then cover neatly with the -chopped whites of hard-boiled, well-salted eggs, on which arrange -a centre of the riced yolks. Put a round slice from a black pickled -walnut on each corner, dot with capers, and sprinkle with paprika. - - - - -HORSE-RADISH SAVOURY - -Spread oblong pieces of bread thinly with mustard, cover with a layer -of chopped whites of hard-boiled eggs mixed with a little grated -horse-radish, arrange capers in strips crosswise of the bread, and -between these sprinkle the hard-boiled yolks of the eggs which have -been riced or pressed through a sieve. At the corners and in the -centre place thin slices of gherkins. - - - - -MUSTARD SAVOURY - -Cut shaped pieces of bread and spread with made mustard. Cover -them with chopped hard-boiled eggs mixed with a little chopped -chives. Arrange capers in lines or any pattern on this. Season well. - - - - -NEUFCHÂTEL SAVOURY - -Mix Neufchâtel cheese with 1/4 as much butter and rub to a cream, -and then squeeze through a tube onto salted, hot crackers, forming -star-like rosettes. Sprinkle with paprika, garnish with capers. - - - - -ONION SAVOURY - -Use shaped pieces of bread and spread thinly with butter, then arrange -a quarter-inch layer of finely minced Spanish onion mixed with chopped -parsley and slightly dampened with tomato sauce; put in the centre of -each the ring of a slice of hard-boiled egg, with a slice of pickled -walnut fitted into it. - - - - -PICKLE SAVOURY - -Spread any savoury sauce and then cream cheese on oblong pieces of -bread, and arrange on this thin slices of small sour pickles in a -neat row, lengthwise. Sprinkle with paprika. - - - - -STUFFED OLIVE SAVOURY - -Arrange on squares of bread spread with tomato or any tart sauce -strips of riced yolk of hard-boiled egg; form squares by placing -them both ways of the bread, and in each put a ring of the white of -hard-boiled egg sliced, and fill the centre with a slice of pimola -or any other stuffed olive. - - - - -CAPER SAVOURY - -Make same as the above using capers to fill the egg rings. - - - - -TOMATO MAYONNAISE SAVOURY - -Chop tomatoes and mix with them a thick mayonnaise, either plain or -flavoured with herbs. Spread on shaped pieces of bread, and garnish -with thin rings sliced from green peppers. - - - - -TOMATO SAVOURY - -Cut rounds of bread the size of the tomatoes to be used and toast -one side; then butter the other side and arrange on each a slice -of tomato, dredge with salt, pepper, and dry mustard, sprinkle with -mushroom catsup or walnut catsup, and set under the burners of a gas -stove for five minutes or until heated but not softened. Garnish with -watercress to serve. - - - - -LIPTAUER SAVOURY - -Spread shaped pieces of bread with "Liptauer cheese" and garnish with -slices of pickle. - - - - -SWEET PIMENTO SAVOURY - -Toast fresh bread slightly, cut into shapes and butter one side, and -on this arrange a trimmed piece of canned Spanish pimento sprinkled -with celery salt, and set under the gas flame of a gas stove for five -minutes to heat. - - - - -ROUNDS OF TOAST - -To make rounds of bread or toast take an empty tin the size required -and press it firmly into a slice of bread, thus cutting the round -evenly and neatly. - -Cutters for cutting vegetables into fancy shapes are convenient -for savouries. - - - - - - - - - One farmer said to me, "You cannot live on vegetable food, - for it furnishes nothing to make bones with;" and so he - religiously devotes a part of his day to supplying his - system with the raw material of bones, walking all the - while he talks, behind his oxen, who, with vegetable made - bones, jerk him and his lumbering plow along in spite of - obstacles. - - I have found repeatedly of late years that I cannot fish - without falling a little in self-respect. - - Henry David Thoreau. - - - - - - - - -SANDWICHES - - -The recipes given under Savouries can also be used in making -sandwiches, and originality can have full play here as in the making -of dainty and appetising savouries. - - - - -SAVOURY BUTTER SANDWICHES - -Use unsalted or slightly salted butter, and with a silver knife press -into it any flavour desired,--onion juice, paprika, various sauces, -chopped peppers, or capers,--using 1 teaspoon of minced herbs, etc., -to each tablespoon of butter. Spread in sandwiches. - - - - -PROVIDENCE HOUSE CLUB SANDWICHES - -Cut fresh bread in medium thick slices, trim the four edges, and butter -it with butter somewhat softened by warmth. On one side of two slices -which belong next to each other put thinly sliced peeled tomatoes, -filling in bits to cover the bread neatly. Press 4 or 5 slices cut -from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7 -capers also in, and use half a teaspoon of the tiny German pearl onion -pickles to each sandwich. Sprinkle with salt, pepper, and celery salt, -and spread with mayonnaise. Press the other piece of bread firmly on, -and wrap in waxed paper for picnics. - -Vary with chopped chives, tarragon leaves, French dressing, etc. - - - - -APPLE SANDWICHES - -Arrange thinly sliced, cored apples between layers of buttered bread -from which the crust has been cut. Sprinkle with salt and spread with -mayonnaise, into which a few chopped nuts have been mixed. - - - - -CREOLE SANDWICHES - -Trim and butter squares of bread and fit to them thinly sliced -tomatoes, and spread with thin mustard; slice green peppers very thin, -and arrange sections of the rings here and there over the tomatoes. Use -a little minced chives or shallot, or onions, and season with salt -and pepper and lemon juice or some sauce. - - - - -BOMBAY SANDWICHES - -Spread squares of bread with curry paste, and cover with chopped -tomato to which is added a little chopped onion and the same amount -of chopped sour apples. Season with salt. - - - - -PEANUT-BUTTER SANDWICHES - -Spread small oblong pieces of bread, from which the crust is cut, -with peanut butter blended with cream, and press firmly together. - - - - -EGG SANDWICHES - -Break 2 eggs into a frying pan containing a little melted butter and -let them spread, breaking the yolk with a spoon after they are in the -pan; let them fry until the edges begin to brown, then season with -salt and pepper, and sprinkle with chopped chives. Cut pieces out to -fit the bread slices to be used, and, after trimming and buttering -the bread, arrange them on one side of the sandwich. Use with no -other flavouring, or sprinkle with Worcestershire sauce, or spread -with mustard. Wrap in waxed paper for picnics. - - - - -NUT SANDWICHES - -Mix chopped nuts in thick cream or mayonnaise, and spread between -slices of bread, either with or without a lettuce leaf. Sprinkle -with cayenne. - - - - -LETTUCE SANDWICHES - -Spread oblong slices of trimmed bread with butter, lay a lettuce leaf -between, trimmed to size, and spread with plain or green mayonnaise. - - - - -PIMOLA SANDWICHES - -Butter small squares of bread and arrange on them sliced pimolas or any -stuffed olives, sprinkle with lemon juice, or spread with mayonnaise. - - - - -PICKLE SANDWICHES - -Slice large pickles and arrange them between buttered bread slices. If -German Dill pickles are used and German flavours liked sprinkle with -caraway seeds, and use rye bread. - - - - -CHEESE SANDWICHES - -Cut American or Swiss cheese very thin, spread with mustard, and -place a piece, trimmed to the size of the bread used, between two -pieces of buttered white or rye bread. - - - - -GERMAN SANDWICHES - -Use rye or "black" bread, with caraway seeds baked in it, spread the -two slices with unsalted butter, and on one arrange thin slices of -Swiss cheese; spread this with German or French mustard, and arrange -on it 2 or 3 slices of Dill pickles. - - - - -HONOLULU SANDWICHES - -Pare and core 3 apples, stem and seed 2 sweet green peppers, and put -them through a vegetable mill. Mix them into 2 Neufchâtel cheeses, -and use as filling for brown or white bread sandwiches. - - - - - - - - - He prayeth well who loveth well - Both man and bird and beast; - He prayeth best who loveth best - All things both great and small; - For the dear God who loveth us, - He made and loveth all. - - Coleridge. - - - - - - - - -PASTRY, PATTY CASES, Etc. - - -PIE-CRUST - -Shortened pie-crust is made by using for one pie 2/3 of a cup of flour, -with 1/3 of a teaspoon of baking powder and 1/4 of a teaspoon of salt -in it. Sift this onto 1/2 a cup of cocoanut butter or 1/2 a cup of -butter, or these two in equal proportions, dampen with ice-water, -and roll out five or six times. Keep ice-cold until used. - - - - -EASY PUFF PASTE - -Use a chopping bowl for mixing the paste, and into it put 4 cups of -flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding -it a spoonful at a time. Use 2 cups of butter, chopping it into the -flour until it is as fine as possible. Beat 2 eggs for five minutes -and add to them the juice of one lemon and 1/2 cup of very cold water, -and stir this gradually into the paste. When mixed lift the paste -to a well-floured pastry board, roll it into a rectangular shape, -fold it over onto itself from the four sides, then roll again, and -repeat this process four times. Now fold into a thin piece of linen, -and place on a plate near the ice in the refrigerator, and let it stand -half an hour or more. Roll out again and use for patties, or pie-crust. - - - - -TIMBALE CASES - -Make a batter of 3/4 of a cup of flour, 1/2 cup of milk in which 1 -egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and -at the very last add 1 tablespoon of olive oil. Dip the timbale iron -in the batter, then in hot vegetable fat, taking care it does not -touch the bottom of the pan. When a golden brown remove and place on -paper to drain, and proceed thus until a sufficient number has been -made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in -the oven after filling. - - - - -BATTER FOR FRITTERS - -Make as for timbale cases and dip the vegetables or fruit to be fried -in it, and fry until golden brown in hot fat. - - - - -PASTRY FOR PATTY PANS OR CASES - -Instead of frying-batter for timbale cases a paste can be made with 1 -1/2 cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed -and dampened to the proper consistency by using perhaps 1/2 cup of -cold water. Roll out very thin, about 1/16 of an inch, and press into -the small pans or moulds after buttering them. Trim neatly, and press -a little cup of buttered tissue paper in each, fill this with rice to -protect the inside from too much heat and to keep flat on the bottom, -and bake in a rather slow oven. Do not turn out until cooled, and do -not fill until wanted. - -Ordinary pastry may be used also to line moulds for patty cases, -timbales, etc. - - - - -POTATO CRUST - -Boil good-sized potatoes with the skins on, peel while hot, and press -through a ricer or sieve, mix with an equal quantity of white flour -or whole wheat flour and a little salt, and dampen with cream. Press -together and roll out for top crust of vegetable pies. - - - - -ESSEX PASTRY - -Mix equal parts of mashed potato and flour pastry, and use baked in -small squares as a garnish, or as a covering for deep vegetable pie. - - - - -DUMPLINGS - -Sift 2 cups of flour, add to it 1 heaping teaspoon of baking powder -and 1/2 teaspoon of salt, and sift again. Stir into this 1 scant cup -of milk, or just enough to make a dough that can scarcely be handled -without sticking to the fingers. Drop in boiling vegetable stock or -into a stew and let boil rapidly ten minutes, taking great care not -to uncover the kettle until just as the dumplings are removed. Serve -at once in the stew or with brown sauce. - - - - -CROUTONS - -Cut slices 1/4 of an inch thick of stale bread, and with a knife cut -across both ways to make tiny squares. Dry a few moments, then toss -in a little hot butter to brown and serve warm. - - - - -BREAD CRUMBS - -A jar of bread crumbs should always be kept on hand. Use stale bread, -break it into bits, and brown it slightly in the oven. Then with a -roller, or in a mortar, crumble it and crush it to powdered crumbs. If -a jar of light crumbs and one of golden brown crumbs are kept ready, -they will be found most convenient. - - - - - - - - - A small unkindness is a great offence. - - Hannah More. - - - - - - - - -A FEW HOT BREADS - - -BAKING POWDER BISCUITS - -Take 2 tablespoons of butter and sift onto them lightly 2 cups of -flour in which 1 heaping teaspoon of baking powder is mixed, and -with freshly washed, cool hands mix the flour and butter thoroughly -together, then pour on slowly, stirring with a wooden spoon, 1 cup -of milk; with most flours this cup of milk or a very little less -will make the biscuit dough of the proper consistency, but if too -thin or too thick, judgment must be used, as the dough should be so -that with well-floured hands it can scarcely be handled, but can with -rapid motions be made into a roll which will keep its shape when put -on a well-floured bread board. It should then be rolled lightly with -a roller to the thickness of three quarters of an inch, and with a -biscuit cutter, the edge of which should be dipped in flour before -using, cut the rounds quickly out and place them at once in a shallow -buttered pan and set in the oven. They should be properly cooked in -eighteen or twenty minutes. The smallest sized baking powder tin is -exactly the right size for a biscuit cutter. - -This same recipe makes dumplings, strawberry short-cake, and the top -of vegetable pies. - - - - -POP OVERS - -Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough -from 1 cup of milk to just make a smooth paste; stir this well, then -add the remaining milk and the beaten yolk of 1 egg, and then the -white whisked to a stiff froth. Put the batter in buttered gem pans -or earthenware cups, and cook in the oven about twenty-five minutes, -or until browned and standing very high. Serve at once. - - - - -GRAHAM GEMS - -Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon -of sugar, and stir onto this 1 cup of milk containing the beaten -yolks of 2 eggs, then add the beaten whites of the eggs, and put in -hot buttered gem pans. Bake about twenty-five minutes. - - - - -TENNESSEE CORN BREAD - -Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated -sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow -corn meal, and 3 teaspoons of baking powder, and sift these into the -milk, stirring constantly. The batter should be thin enough to spread -readily when poured into the inch-deep baking pan. Just before pouring -in the batter put 1 tablespoon of butter in the baking tin and when -it melts, stir the batter into it; this is the secret of crisp brown -bottom crust and was learned from an old negro cook. Bake twenty -minutes to half an hour or until tinged with brown. - - - - -SOUTHERN RICE MUFFINS - -With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, -the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon -of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking -powder. After mixing well add the well-beaten whites of the eggs, -pour into hot buttered gem pans, and bake in a quick oven from twenty -to twenty-five minutes. - - - - -RICE GRIDDLECAKES - -Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1 -tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, -and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle, -browning both sides. - - - - -CORN CAKES - -In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg, -1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white -flour, and thicken with enough yellow corn meal to make a thin -batter. Fry a golden brown on a hot buttered griddle. - - - - -WHEAT CAKES - -Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons -of baking powder with 2 cups of flour and 1/2 teaspoon of salt, -and sift lightly into the milk, stirring constantly. Cook in small -pancakes on a hot buttered griddle. - - - - -GINGERBREAD - -Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to -the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1 -1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and -1 tablespoon of ginger, and after beating the whites of the eggs to -a stiff froth stir them in with a fork. Bake in an inch-deep baking -pan in a slow oven for three quarters of an hour. - - - - -SUNDAY MORNING WAFFLES - -Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon -of salt, and sift into the milk 2 cups of flour containing 2 heaping -teaspoons of baking powder, stirring constantly. Some flour thickens -more than others, and if more must be added sift it before stirring -in. The secret of the excellence of waffles is not getting the batter -too thick; it must spread readily when put upon the iron but not -run. Melt 1 tablespoon of butter and put it in the batter at the -last moment. Butter the hot waffle iron, using a bristle brush an -inch or so wide for the purpose, over half-fill the iron with batter -(using a large spoon), let one side brown, and then turn, to brown -the other. Divide into the four parts indicated by the iron and serve -with maple syrup. - - - - - - - - - God made all the creatures - And gave them our love and our fear, - To give sign that we and they - Are His children,--one family here. - - Robert Browning. - - - - - - - - -PLUM PUDDING AND MINCE PIE - - -PLUM PUDDING - -Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them -through a fine grinder; add to them 1 cup of blanched chopped walnuts, -and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter, -1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before -grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of -light Sultana raisins, 1 cup of mixed candied peel finely shredded, -and when well blended stir into this six slightly beaten eggs and 1 -teaspoon of salt. Put in a pudding basin and steam or boil for eight -hours; boil several hours to reheat the day it is to be used. Serve -with brandy sauce and nun's butter. - - - - -PLUM PUDDING SAUCE - -Beat 1 egg until very light, stir into it 1 cup of sugar, and when -blended add 3 tablespoons of boiling water and cook over boiling -water for five minutes, adding 1 wineglass of brandy during the last -two minutes' cooking. - - - - -NUN'S BUTTER - -Beat 1/2 cup of butter until creamy, and add slowly to it 1 cup of -powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon, -or brandy, and a sprinkling of grated nutmeg. - - - - -MINCE PIE - -Bake 3 large apples, and press them through a sieve to remove skins -and cores; grate the rinds from 3 lemons, and add this and the juice -of the lemons to the apple pulp; wash, pick over, and bruise in a -mortar 1 cup of currants; stone 2 cups of raisins, and cut them -in slices. Mix these all well together, chop into them 1 cup of -butter (or cocoanut butter), a little salt, 4 cups of brown sugar, -1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, -and 1 tablespoon of candied orange peel, all well minced, and after -stirring well, add 2 tablespoons of orange marmalade and 1/2 cup of -good brandy. Put in sealed glass jars, cover with wax or brandied -paper before the jar is closed, and use for pies in two weeks. - - - - - - - - - "Wilt thou draw near the Nature of the gods? Draw near them - in being merciful. Sweet mercy is nobility's true badge." - - Shakspere. - - - - - - - - -MENUS - -Menus in a cook-book are perhaps not always worth the space devoted to -them, but as the beginner in Vegetarianism often finds the arranging -of a menu in such a way that it does not depart too far from the -accustomed manner of serving food the most difficult part of the -task she has set herself, a few menus are here given, more with an -idea of showing what dishes are most suitable as Entremets, Piecès -de Resistance, and Entrées, than with the thought that they will be -followed absolutely, for they can of course be changed in many ways, -and very much simplified for ordinary use, and amplified for formal -occasions. - - - - - - - - -THANKSGIVING DINNER - - - FRESH MUSHROOM COCKTAIL - - PIMOLAS CELERY - - ... - - CREAM OF ARTICHOKES - - CRACKERS RADISHES - - ... - - ASPARAGUS IN DUTCH BUTTER - - ... - - MICHAELMAS LOAF - - MASHED POTATOES ROAST SWEET POTATOES - CRANBERRY SAUCE BAKED CELERY - - ... - - TOMATO SALAD WITH MAYONNAISE - - ... - - FROZEN CRANBERRY PUNCH - - MINCE PIE PUMPKIN PIE - NUTS AND RAISINS FRUIT - - COFFEE - - - - - - -CHRISTMAS DINNER - - - PIMENTO COCKTAIL - OLIVES - - ... - - MUSHROOM STEW - - CRACKERS CELERY - - ... - - FRIED EGG-PLANT WITH SAUCE TARTARE - - ... - - CHRISTMAS LOAF - - POTATOES SOUFFLÉ GLAZED ONIONS - - CHILLED APPLE SAUCE - - ... - - CRÊME DE MENTHE PUNCH - - ... - - WALDORF SALAD - - ... - - PLUM PUDDING - - BRANDT SAUCE HARD SAUCE - - ... - - NUTS RAISINS FRUIT - - COFFEE - - - - - - - - -EASTER DINNER - - - CREAM OF GREEN PEA IN CUPS - - ... - - FRESH MUSHROOM PATTIES - - ... - - ROAST NUT AND BARLEY LOAF - - CREAMED NEW POTATOES MINT SAUCE - - - NEW PEAS PAYSANNE - - ... - - FRUIT SHERBET - - ... - - DESSERT - - - - - - - - -A DOZEN DINNERS - - - BLACK BEAN SOUP OLIVES - - ... - - JERUSALEM ARTICHOKES IN BUTTER - - STUFFED TOMATOES - GERMAN SPINACH - DELMONICO POTATOES - - ... - - LETTUCE SALAD - - ... - - DESSERT - - - ----====||||====---- - - - BEET SAVOURY - - ... - - TOMATO-OKRA SOUP - - SMALL CRACKERS CELERY - - ... - - GLORIFIED CARROTS - - ... - - ASPARAGUS TIPS IN BUTTER - - POTATO CASES PEAS - - ... - - DESSERT - - - ----====||||====---- - - - CREAM OF CARROTS - - GREEN PEAS IN PATTY CASES - - ... - - BRUSSELS SPROUTS WITH CHESTNUTS - TURNIPS WITH POTATO - CREAMED ONIONS - - ... - - NARRAGANSETT SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CALCUTTA BISQUE - - ... - - TOMATOES CASINO - - ... - - STEAMED NUT LOAF WITH CAPER SAUCE - - LEEKS IN BUTTER ROAST POTATOES - - ... - - CELERY SALAD - - ... - - DESSERT - - - ----====||||====---- - - - HEILBRONN SOUP - - ... - - BUTTON MUSHROOMS IN TIMBALE CASES - - ... - - CELERY IN CASSEROLE - - POTATO CROQUETTES SPINACH SOUFFLÉ - - ... - - PIMENTO SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CLEAR CONSOMMÉ CROUTONS - - ... - - GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE - - ... - - STUFFED PEPPERS POTATO STRAWS - - GRILLED TOMATOES - - ... - - WATERCRESS SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CREAM OF GREEN PEA - - ... - - FRESH ASPARAGUS ON TOAST - - ... - - STUFFED CUCUMBERS. - - NEW POTATOES, CREAMED DEVILLED TOMATOES - - ... - - MUSHROOMS IN CASES - - ... - - DESSERT - - - ----====||||====---- - - - MULLIGATAWNY SOUP - - ... - - LADIES CABBAGE IN RAMEKINS - - ... - - CHESTNUT PURÉE - - MOCK NEW POTATOES CREAMED BEETS - - ... - - FETTICUS SALAD - - ... - - DESSERT - - - ----====||||====---- - - - JULIENNE SOUP - - ... - - CREAMED SALSIFY PATTIES - - ... - - MUSHROOMS IN CASSEROLE - - MASHED POTATOES GREEN STRING BEANS - - ... - - BANANA FRITTERS - - ... - - DESSERT - - - ----====||||====---- - - - CREAM OF CELERY - - OLIVES RADISHES - - ... - - CHESTNUTS IN CASES - - ... - - BRUSSELS SPROUTS CREAMED - - ROAST POTATOES FRENCH BEANS - - CREOLE CROQUETTES - - ... - - CELERY SALAD - - ... - - DESSERT - - - ----====||||====---- - - - COCKIE-LEEKIE SOUP - - ... - - FRIED ARTICHOKES TARTARE - - ... - - ITALIAN CAULIFLOWER RICED POTATOES - - NUT CROQUETTES - - ... - - RUSSIAN CUCUMBER SALAD - - ... - - DESSERT - - - ----====||||====---- - - - PURÉE MONGOLE - - OLIVES - - ... - - ESCALLOPED POTATOES VEGETABLE CASSEROLE - - ... - - CELERY PATTIES - - ... - - ROMAINE SALAD - - ... - - DESSERT - - - - - - - - -A DOZEN LUNCHEONS - - - CREAM OF CORN IN CUPS - - ... - - EGG TIMBALES WITH TOMATO SAUCE - - ... - - ARTICHOKES VINAIGRETTE - - ... - - DESSERT - - - ----====||||====---- - - - BUTTON MUSHROOM COCKTAILS IN PEPPER CASES - - ... - - BAKED CELERY - - PEAS IN CASES POTATO NUT CROQUETTES - - ... - - ITALIAN SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CREAM OF SPINACH - - ... - - FRIED EGG-PLANT WITH TOMATO SAUCE - - ... - - SPINACH WITH CHEESE, IN PATTY CASES - - POTATOES AU GRATIN - - ... - - GRAPE-FRUIT SALAD - - ... - - DESSERT - - - ----====||||====---- - - - BROWN BREAD SAVOURY - - ... - - CLEAR CONSOMMÉ IN CUPS - - ... - - EGGS CARMELITE - FRIED POTATOES SOUFFLÉ - CAULIFLOWER FRITTERS - - ... - - LETTUCE-PIMENTO SALAD WITH CHEESE BALLS - - ... - - DESSERT - - - ----====||||====---- - - - TOMATO-CORN CREAM - - ... - - FILLED MUSHROOMS - STUFFED PEPPERS - CREAMED TOMATOES - POTATOES AND CHEESE - - ... - - CHERRY SALAD - - ... - - DESSERT - - - ----====||||====---- - - - TOMATO-MAYONNAISE SAVOURY - - ... - - CREAM OF RICE - - ... - - BOILED BANANAS WITH TOMATO SAUCE - MUSHROOM LOAF - PHILADELPHIA SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CREAMED PIMENTOS - - ... - - SALSIFY IN COQUILLES - - ... - - MUSHROOMS SUR CLOCHE - - ... - - PINEAPPLE AND CELERY SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CANTON STEW - - ... - - NUT CROQUETTES WITH SAUCE - - ... - - RICE CZARINA POTATOES IN CRADLES - - ... - - PINK-EGG SALAD - - ... - - DESSERT - - - ----====||||====---- - - - PIMENTO COCKTAIL - - ... - - CORN IN TOMATO CASES - - ... - - MACARONI BIANCA - - ... - - SPECIAL MIXED SALAD - - ... - - DESSERT - - - ----====||||====---- - - - CAPER SAVOURY - - ... - - CREAM OF ARTICHOKE - - ... - - CHOP SUEY - ITALIAN CROQUETTES - - ... - - POLISH SALAD - - ... - - DESSERT - - - ----====||||====---- - - - FRESH MUSHROOM COCKTAIL - - ... - - LIMA BEAN CREAM IN CUPS - - ... - - BORDEAUX PIE - PARISIAN POTATOES - - ... - - ASPARAGUS VINAIGRETTE - - ... - - DESSERT - - - ----====||||====---- - - - CREOLE SAVOURY - - ... - - CARROTS DELMONICO EN CASES - - ... - - MUSHROOMS IN CASSEROLE - - STUFFED TOMATOES POTATOES DUCHESSE - - ... - - ARTICHOKE SALAD - - ... - - DESSERT - - - - - - - - - The wolf also shall dwell with the lamb, and the leopard shall - lie down with the kid; and the calf and the young lion and the - fatling together; and a little child shall lead them. - - And the cow and the bear shall feed; their young ones shall lie - down together; and the lion shall eat straw like the ox. - - And the sucking child shall play on the hole of the asp, and the - weaned child shall put his hand on the cockatrice' den. - - They shall not hurt nor destroy in all my holy mountain: for the - earth shall be full of the knowledge of the Lord, as the waters - cover the sea. - - Isaiah xi, 6-9. - - - - - - - - -INDEX - -Introduction, 11 -The Kitchen, 29 -The Dining Room, 35 -Seasoning, 39 -Measuring, 39 -Thickening, 40 -An Herb Garden, 40 -Gelatine, 41 -Fat for Frying, 41 -Canned Goods, 41 - - -SOUPS - -Vegetable Stock, 45 -A Simple Consommé, 45 -Clear Bouillon, 46 -Cream of Artichoke, 47 - with Nasturtiums, 47 - Lima Beans, 50 - Carrot and Onion, 52 - Carrots, 53 - Cauliflower, 53 - Celery, 54 - Cheese, 53 - Chestnut, 55 - Corn, 55 - Curry, 56 - Lentil, 59 - Onion, 61 - Green Pea, 63 - Rice, 65 - Spinach, 67 - Tomato, 70 - Vegetable, 74 -Soup, Asparagus, 48 - Barley and Tomato, 48 - Black Bean, 48 - Belgian, 49 - Plain Bean, 49 - Brown Bean, 49 - Red Bean, 50 - Dutch Cabbage, 51 - Calcutta Bisque, 51 - Canton Stew, 51 - Carrot Broth, 52 - Chestnut, 54 - Cockie-Leekie, 56 - Creole, 56 - Florentine, 57 - Heilbronn, 57 - Julienne, 58 - Red Lentil, 58 - Purée Mongole, 59 - Hungarian, 59 - Mushroom Bisque, 60 - Mushroom, 60 - Mushroom Stew, 61 - Noodle, 61 - Okra, 61 - Onion au Fromage, 62 - New Green Pea, 62 - Split Pea, 63 - Princess, 64 - Potato, 64 - German Potato, 64 - Potato (Flora), 65 - Rice and Tomato, 65 - Rice-Okra, 66 - Salsify (Oyster Plant), 66 - Spinach-Tomato, 67 - Sorrel (French), 68 - Sorrel (German), 68 - St. Germaine, 68 - Spaghetti, 69 - Scotch Broth, 69 - Spanish Tomato, 70 - Tomato-Tapioca, 70 - Tomato and Corn, 71 - Tomato-Macaroni, 71 - Tomato, 71 - Tomato-Okra, 71 - Mulligatawny, 72 - Vegetable No. 1, 72 - Vegetable No. 2, 73 - Vegetable No. 3, 73 - Vegetable No. 4, 73 - Vegetable No. 5, 74 - Vegetable Marrow, 75 - - -VEGETABLES - -Artichokes (Jerusalem) in Butter, 79 - au Gratin, 79 - with Tomato Sauce, 79 - with French Sauce, 80 - Fritters, 80 - Fried, 80 - French Fried, 80 - Tartare, 81 - Fried with Tomato Sauce, 81 - Lyonnaise, 81 - Purée, 81 - Newburg, 82 -Artichokes (Globe), 82 - to steam, 83 - to boil, 83 - with Mushrooms, 84 - Vinaigrette, 84 - Fonds, 84 -Asparagus, 85 - with White Sauce, 85 - with Dutch Butter, 85 - Tips, 86 - White, 86 - Vinaigrette, 86 - Fried Tips, 86 - Tips with White Sauce, 87 - in Bread Cases, 87 - Escalloped, 87 -Apples, Griddled, 88 -Apple Fritters, 88 -Bananas, boiled, 88 - with Tomatoes, 88 -Banana Fritters, 89 -Boston Beans, 89 -Beans, Green String, 90 - Golden Wax, 90 - French, 90 - Deutschland, 90 - Florentine, 91 - and Corn, 91 - Italian, 91 - Spanish, 92 - Lima, 92 - Lima Hollandaise, 93 - Lima Creamed, 93 - Lima Sauquetash, 93 -Beets, 94 - Creamed, 94 - Virginia, 94 - Piquant, 95 - German, 95 - Pickled, 95 -Brussels Sprouts, 96 - in Dutch Butter, 96 - with Celery, 96 - with Chestnuts, 97 - Lyonnaise, 97 - Creamed, 97 - in Bread Cases, 97 -Cabbage, 98 - New England, 98 - Western, 98 - Sarmas, 99 - Lichtenstein, 99 - Lady, 100 - Cold Slaw, 100 - German Red, 100 - Hungarian, 100 - Pickled Red, 101 -Carrots, Creamed, 101 - with Potatoes, 102 - Sauté, 102 - Glorified, 102 - Glazed, 103 - Delmonico, 103 - Soufflé, 104 -Cauliflower, 104 - Creamed, 104 - au Gratin, 105 - German, 105 - Italian, 105 - Fritters, 105 -Celery, Creamed, 106 - in Brown Sauce, 106 - in Casserole, 106 - Baked, 107 -Cêpes, 107 -Corn, Boiled, 108 - Roasted, 108 - Pudding, 108 - in Cases, 108 - Creole, 109 - and Tomato Pie, 109 - Chowder, 109 - Rhode Island Escallop, 110 -Cucumbers, Stewed, 110 - Stuffed, 110 -Egg Plant with Sauce Tartare, 111 - with Tomato Sauce, 111 -Endive, Creamed, 111 -Kohlrabi, 112 - au Gratin, 112 -Lentils, Egyptian, 112 - German, 113 -Lentil Pie, 112 -Leeks, 113 -Mushrooms, 114 - Stewed, 114 - German, 114 - Newburg, 115 - on Toast, 115 - Grilled, 116 - Sur Cloche, 116 - in Casserole, 116 - Filled, 117 - with Truffles, 117 - with Peas, 117 - with Onions, 117 - with Egg, 118 - Canned, 118 - Czarina, 119 -Mushroom and Chestnut Ragout, 115 - Loaf, 119 -Okra, Stewed, 120 -Okra and Grilled Tomatoes, 120 - with Tomato Sauce, 120 - and Tomato Escallop, 120 -Onions, Boiled, 121 - Creamed, 121 - with Brown Sauce, 121 - au Gratin, 122 - with Cheese, 122 - Escalloped, 122 - Baked with Chestnuts, 122 - Soufflé, 123 - Bordeaux, 123 - and Tomato Escallop, 124 - Beatrice, 124 - Stuffed, 124 - Fried, 125 - French Fried, 125 - in Potato Cradles, 126 - Small, 126 - Glazed, 126 - and Apples, 126 -Parsnips, Boiled, 127 - in Butter, 127 - Fried, 127 - French Fried, 127 - Broiled, 128 -Peas, Green, 128 - Paysanne, 128 - Canned, 128 - with Onion, 128 -Peppers, Stuffed, 129 - with Mushrooms, 129 - with Rice, 129 - with Egg, 130 - with Corn, 130 - Escalloped with Corn, 130 - Fried, 131 -Pimentos, Creamed, 131 - Rolled, 131 - with Okra, 132 - with Tomato, 132 -Potatoes, 132 - Mashed, 133 - in cases, 133 - Soufflé, 134 - Riced, 134 - Mashed with Onion, 135 - Baked, 135 - Roast, 135 - Denver, 135 - Broiled, 136 - Fried Soufflé, 136 - Whole Fried, 136 - French Fried, 137 - Parisian, 137 - Lyonnaise, 138 - German Fried, 138 - Creamed, 139 - Escalloped, 139 - Delmonico, 140 - Oak Hill, 140 - Heilbronn, 140 - Curried, 142 - Rennequin, 142 - and Cheese, 143 - Escallop with Onion, 143 - New, in Butter, 143 - Creamed New, 144 - Baked New, 144 - Mock New, 144 -Potato Fritters, 134 - Straws, 137 - Cradles, 138 - Savoury, 139 - Cakes, 141 - Hash, 141 - Omelet, 141 - Fricassee, 142 -Saratoga Chips, 137 -Sweet Potatoes, Boiled, 145 - Baked, 145 - Mashed, 145 - Soufflé, 145 - Escalloped, 146 - Stuffed, 146 - Maryland, 147 - Candied, 148 - Griddled, 148 - Fried, 148 - French Fried, 148 - Glazed, 149 -Sweet Potato Pie, 146 - Texas, 147 -Salsify (Oyster Plant), 149 - English, 149 - in Coquilles, 149 - Escalloped, 150 - Tartare, 150 - Black, 150 -Spinach, 150 - German, 151 - with White Sauce, 151 - with Rhubarb, 151 - Italian, 152 - Novelty, 152 - Soufflé, 152 -Squash, Baked, 153 - California, 153 -Tomatoes, Stewed, 153 - Escalloped, 154 - Breaded, 154 - Fried, 154 - Devilled, 155 - Creamed, 155 - Baked with Mushrooms, 156 - with Nut Force-meat, 156 - Stuffed with Egg and Peppers, 156 - Baked with Peppers, 156 - Filled with Egg, 157 - Stuffed with Spinach, 157 - with Macaroni, 158 - and Onion, 158 - Casino, 159 - Indienne, 159 - with Eggs, 159 - Curried, 159 - Savoury, 160 - Creole, 160 - and Hominy, 161 - Loaf, 160 - American Rarebit, 158 -Turnips, Stewed, 161 - Mashed, 162 - with Potato, 162 - au Gratin, 162 - Ragout of, 162 - Parisian, 163 -Teltower Rübchen, 163 - - -VEGETABLE COMBINATIONS - -Chop Suey, 167 -Colcannon, 167 -Macedoine of Vegetables, 167 - Canned, 168 -Vegetable Chowder, 168 - Hash, 169 - Stew, 169 - Casserole, 170 - Ragout, 171 -Vegetable Pie St. Georges, 169 - Bordeaux, 171 -New Orleans Stew, 172 -Curry, Indian, 172 - Lentils, 173 - Succotash, 173 - Creole, 173 - Various, 174 - - -NUT DISHES - -Chestnuts, Italian, 177 - Purée, 177 -Peanut Purée, 178 -Michaelmas Loaf, 178 -Christmas Loaf, 178 -Nut and Barley Loaf (Roast), 179 -Nut and Barley Loaf (Steamed), 179 - and Hominy Loaf, 179 - and Fruit Loaf, 180 -Foundation Loaf, 180 -Nut Hash, 181 - - -RICE, MACARONI, ETC. - -Rice, Boiled, 185 - Baked, 185 - Indian, 185 - Spanish, 186 - Tomato Stew, 186 - Fried, 186 - Escalloped, 186 - and Cheese, 187 - and Tomatoes Baked, 187 - Italian, 187 - au Gratin, 188 - Omelet, 188 - Czarina, 188 - Savoury, 189 - Unpolished, 189 -Pearl Barley, 189 -Macaroni, American, 190 - au Gratin, 190 - Bianca, 190 - Italian, 191 - Baked Italian, 192 - with Tomato and Onion, 191 - Mexican, 192 - and Cheese, 192 - Rarebit, 192 -Spaghetti, 193 -Noodles, 193 - German, 194 - Italian, 194 - - -CROQUETTES - -Croquettes, Bean, 197 - Cheese, 197 - Swiss Cheese, 197 - Chestnut, 198 - Egg, 198 - Farina, 198 - Hominy, 199 - Lentil, 199 - Macaroni, 199 - Italian, 200 - Tomato, 200 - Dried Pea, 201 - Nut and Potato, 201 - and Salsify, 201 - and Cocoanut, 202 - Potato, 202 - with Cheese, 202 - Savoury, 202 - Mashed, 203 - Creole, 203 - Sweet, 203 - Rice, 204 - Sweetened, 203 - Pink, 204 - Curried, 204 - Carolina, 204 - English Savoury, 205 - Mixed Vegetable, 205 - - -TIMBALES AND PATTIES - -Timbales, Corn, 210 - Egg, 209 - Egg-Tomato, 209 - Pea, 210 - Potato, 211 - and Cheese, 210 - Rice, 211 - Savoury Egg, 209 -Patties, Artichoke, 211 - Asparagus, 212 - Celery, 212 - Chestnut, 212 - Green Pea, 212 - Egg, 213 - Macedoine, 213 - Mushroom, 213 - Canned, 213 - - -SAUCES - -Caramel for Colouring, 217 -Reduced Vinegar, 217 -Sauce Bernaise, 217 - Black Butter, 218 - Bread, 218 - Brown, 218 - Various Brown, 219 - Bordelaise, 219 - Curry, 219 - Caper, 220 - Cheese, 220 - Cucumber, 220 - Devilled, 221 - Egg, 221 - French, 221 - German, 221 - Egg, 222 - Herb, 222 - Hollandaise, 222 - Horse-Radish, 222 - Maître d'Hôtel, 223 - Mint, 223 - Nut, 223 - Onion, 224 - Parsley, 224 - Provençal, 224 - Piquant, 225 - Ravigote, 225 - Robert, 225 - Spanish, 225 - Spinach, 226 - Tartare, 227 - Tomato, 227 - with other Vegetables, 227 - with Nuts, 227 - with Egg, 228 - Vinaigrette, 228 - White, 228 -Drawn Butter, 219 -Dutch Butter, 220 -Parsley Butter, 224 -Salad Dressing, 257 -Mayonnaise, 258 - - -EGGS - -Eggs, Boiled, 231 - Fried, 231 - Poached, 232 - with Gravy, 232 - Indienne, 232 - Waldorf, 232 - Scrambled, 233 - with Cheese, 233 - with Mushrooms, etc., 233 - Savoury, 233 - Indienne, 234 - Spanish, 234 - Shirred, 234 - with Tomatoes, 234 - Griddled, 235 - Carmelite, 237 - with Potato, 237 - Newburg, 237 - Lyonnaise, 238 - Devilled, 238 - Japanese, 238 - Golden Rod, 239 - Frothed, 239 - Fried Stuffed, 239 - Carolina, 240 - Münchner, 241 - in Marinade, 241 - Parisienne, 241 - Perigord, 241 - with Cheese, 242 - Mornay, 242 - Creamed, 242 - Omar Pasha, 243 - Turkish, 243 - Beurre-Noir, 243 - Creole, 244 - in Savoury Butter, 244 - Escalloped, 245 -Omelet, Plain, 235 - Soufflé, 235 - Baked, 236 - Herb, 236 - Cheese, 236 - Rum, 236 -Swiss Egg Toast, 240 -Canuck Egg Toast, 245 -Egg Mould, 245 - - -CHEESE - -Cheese Ramekins, 249 - Baked with Bread, 249 - Fondu, 249 - Relish, 250 - Méringues, 250 - Creamed, 250 - Pancakes, 250 - Cottage, 251 - Liptauer, 252 - Camembert, 253 - Dreams, 253 - Roquefort Gourmet, 253 - Grated, 253 - Rarebit, Welsh, 251 - Bachelor's, 251 - Delmonico, 252 - Pink, 252 - - -SALADS - -Salad, American, 259 - Artichoke, 259 - Green Bean, 259 - Wax Bean, 260 - Beet with Celery, 260 - Cabbage, 260 - Celery and Pineapple, 260 - Cherry, 260 - Cucumber, 261 - Cucumber, Russian, 261 - Country, 261 - Dent de Lion, 261 - Pink Egg, 262 - Endive, 262 - Fetticus, 262 - Garden, 262 - Grape Fruit, 262 - Italian, 263 - Lettuce, 263 - Macedoine, 263 - Mixed, 263 - Mushroom, 264 - Narragansett, 264 - Philadelphia, 264 - Pimento, 264 - Polish, 265 - Potato (German), 265 - Potato (American), 265 - Potato (Red), 266 - Romaine, 266 - Southern, 266 - Sorrel, 266 - Spanish, 267 - Sunday night, 267 - Tomato (Russian), 267 - with Chives, 268 - Waldorf, 268 - Watercress with Oranges, 268 - Yokohama, 268 -A Salad Supper, 269 -French Dressing, 257 -Mayonnaise Dressing, 258 -Green Colouring for Mayonnaise, 258 -Tarragon Vinegar, 258 - - -SAVOURIES - -Fresh Mushroom Cocktails, 273 -Canned Mushroom Cocktails, 273 -Pimento Cocktails, 273 -Savoury, Beet, 274 - Beet and Egg, 274 - Brown Bread, 274 - Cucumber, 274 - Creole, 275 - Egg, 275 - Horse-Radish, 275 - Mustard, 276 - Neufchâtel, 276 - Onion, 276 - Pickle, 276 - Stuffed Olive, 276 - Caper, 277 - Tomato, 277 - Mayonnaise, 277 - Liptauer, 277 - Pimento, 277 -Rounds of Toast, 278 - - -SANDWICHES - -Sandwiches, Apple, 282 - Bombay, 282 - Cheese, 284 - Creole, 282 - Egg, 282 - German, 284 - Honolulu, 284 - Lettuce, 283 - Nut, 283 - Peanut Butter, 282 - Pimola, 283 - Pickle, 283 - Providence House, 281 - Savoury Butter, 281 - - -PASTRY, PATTY CASES, ETC. - -Pie-Crust, 287 -Easy Puff Paste, 287 -Timbale Cases, 288 -Batter for Fritters, 288 -Pastry for Patty Cases, 288 -Potato Crust, 289 -Essex Pastry, 289 -Dumplings, 289 -Croutons, 289 -Bread Crumbs, 290 - - -A FEW HOT BREADS - -Baking Powder Biscuits, 293 -Pop Overs, 293 -Graham Gems, 294 -Tennessee Corn Bread, 294 -Southern Rice Muffins, 294 -Rice Griddle Cakes, 295 -Corn Griddle Cakes, 295 -Wheat Griddle Cakes, 295 -Gingerbread, 295 -Sunday Morning Waffles, 296 - - -TWO NECESSARY DESSERTS - -Plum Pudding, 299 -Plum Pudding Sauce, 299 -Nun's Butter, 299 -Mince Pie, 300 - - -MENUS - -Thanksgiving Dinner, 303 -Christmas Dinner, 304 -Easter Dinner, 304 -A Dozen Dinners, 305 -A Dozen Luncheons, 308 - - - - - - - - - -End of the Project Gutenberg EBook of The Golden Rule Cook Book, by -Maud Russell Lorraine Sharpe - -*** END OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN RULE COOK BOOK *** - -***** This file should be named 55555-8.txt or 55555-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/5/5/5/55555/ - -Produced by Jeroen Hellingman and the Online Distributed -Proofreading Team at http://www.pgdp.net/ for Project -Gutenberg (This file was produced from images generously -made available by The Internet Archive/American Libraries.) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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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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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Golden Rule Cook Book - Six hundred recipes for meatless dishes - -Author: Maud Russell Lorraine Sharpe - -Release Date: September 15, 2017 [EBook #55555] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN RULE COOK BOOK *** - - - - -Produced by Jeroen Hellingman and the Online Distributed -Proofreading Team at http://www.pgdp.net/ for Project -Gutenberg (This file was produced from images generously -made available by The Internet Archive/American Libraries.) - - - - - - -</pre> - -<div class="front"> -<div class="div1 cover"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"></p> -<div class="figure cover-imagewidth"><img src="images/new-cover.jpg" -alt="Newly Designed Front Cover." width="480" height="720"></div> -</div> -</div> -<div class="div1 frontispiece"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"></p> -<div class="figure frontispiecewidth"><img src= -"images/frontispiece.jpg" alt="A CARNIVOROUS ANIMAL AND HER PREY" -width="544" height="720"> -<p class="figureHead">A CARNIVOROUS ANIMAL AND HER PREY</p> -<p class="first"><i>From stereograph, copyright by Underwood & -Underwood, New York</i></p> -</div> -</div> -</div> -<div class="div1 titlepage"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"></p> -<div class="figure titlepage-imagewidth"><img src= -"images/titlepage.png" alt="Original Title Page." width="477" height= -"720"></div> -</div> -</div> -<div class="titlePage"> -<div class="docTitle"> -<div class="mainTitle">THE GOLDEN RULE COOK BOOK</div> -<div class="subTitle">SIX HUNDRED RECIPES FOR MEATLESS DISHES. -ORIGINATED COLLECTED AND ARRANGED BY M. R. L. SHARPE. NEW EDITION -PUBLISHED BY LITTLE, BROWN, AND COMPANY, BOSTON, 1912</div> -</div> -</div> -<div id="copyright" class="div1 copyright"><span class= -"pagenum">[<a href="#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><span class="sc">Copyright</span>, 1907, 1910,<br> -<span class="sc">By M. R. L. Sharpe</span><br> -Entered at Stationers’ Hall, London</p> -<p><i>All rights reserved</i></p> -<p><span class="sc">The University Press, Cambridge, U.S.A.</span> -<span class="pagenum">[<a id="xd25e153" href="#xd25e153" name= -"xd25e153">v</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><span class="sc">It was Margaret More who said, -“The world needs not so much to be taught, as reminded.” -May this book remind many of the Love they owe to every living -creature<span class="corr" id="xd25e158" title= -"Not in source">.</span></span> <span class="pagenum">[<a id="xd25e161" -href="#xd25e161" name="xd25e161">vi</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>And God said, Behold, I have given you every herb -bearing seed, which is upon the face of all the earth, and every tree, -in the which is the fruit of a tree yielding seed; to you it shall be -for meat.</i></p> -<p><i>And to every beast of the earth, and to every fowl of the air, -and to every thing that creepeth upon the earth, wherein there is life, -I have given every green herb for meat; and it was so.</i></p> -<p class="citSource"><a class="biblink xd25e45" title= -"Link to cited location in Bible" href= -"https://www.biblegateway.com/passage/?search=gen%201:29-30&version=NRSV"> -<span class="sc">Genesis</span> i. 29, 30</a> <span class= -"pagenum">[<a id="xd25e177" href="#xd25e177" name= -"xd25e177">vii</a>]</span></p> -</div> -</div> -<div id="toc" class="div1 contents"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">CONTENTS</h2> -<ul> -<li> <span class= -"tocPageNum">Page</span></li> -<li><a href="#intro" id="xd25e188" name="xd25e188">INTRODUCTION</a> - <span class= -"tocPageNum">11</span></li> -<li><a href="#ch1" id="xd25e194" name="xd25e194">THE KITCHEN</a> - <span class= -"tocPageNum">29</span></li> -<li><a href="#ch2" id="xd25e200" name="xd25e200">THE DINING ROOM</a> - <span class= -"tocPageNum">35</span></li> -<li><a href="#ch3" id="xd25e206" name="xd25e206">SUGGESTIVE -COMMENTS</a> <span class= -"tocPageNum">39</span></li> -<li><a href="#ch4" id="xd25e212" name="xd25e212">SOUPS</a> - <span class= -"tocPageNum">45</span></li> -<li><a href="#ch5" id="xd25e218" name="xd25e218">VEGETABLES</a> - <span class= -"tocPageNum">79</span></li> -<li><a href="#ch6" id="xd25e224" name="xd25e224">VEGETABLE -COMBINATIONS</a> <span class= -"tocPageNum">167</span></li> -<li><a href="#ch7" id="xd25e230" name="xd25e230">NUT DISHES</a> - <span class= -"tocPageNum">177</span></li> -<li><a href="#ch8" id="xd25e236" name="xd25e236">RICE, MACARONI, -ETC.</a> <span class= -"tocPageNum">185</span></li> -<li><a href="#ch9" id="xd25e242" name="xd25e242">CROQUETTES</a> - <span class= -"tocPageNum">197</span></li> -<li><a href="#ch10" id="xd25e249" name="xd25e249">TIMBALES AND -PATTIES</a> <span class= -"tocPageNum">209</span></li> -<li><a href="#ch11" id="xd25e255" name="xd25e255">SAUCES</a> - <span class= -"tocPageNum">217</span></li> -<li><a href="#ch12" id="xd25e261" name="xd25e261">EGGS</a> - <span class= -"tocPageNum">231</span></li> -<li><a href="#ch13" id="xd25e267" name="xd25e267">CHEESE</a> - <span class= -"tocPageNum">249</span></li> -<li><a href="#ch14" id="xd25e273" name="xd25e273">SALADS</a> - <span class= -"tocPageNum">257</span></li> -<li><a href="#ch15" id="xd25e279" name="xd25e279">SAVOURIES</a> - <span class= -"tocPageNum">273</span></li> -<li><a href="#ch16" id="xd25e285" name="xd25e285">SANDWICHES</a> - <span class= -"tocPageNum">281</span></li> -<li><a href="#ch17" id="xd25e291" name="xd25e291">PASTRY, PATTY CASES, -ETC.</a> <span class= -"tocPageNum">287</span></li> -<li><a href="#ch18" id="xd25e297" name="xd25e297">A FEW HOT BREADS</a> - <span class= -"tocPageNum">293</span></li> -<li><a href="#ch19" id="xd25e303" name="xd25e303">PLUM PUDDING AND -MINCE PIE</a> <span class= -"tocPageNum">299</span></li> -<li><a href="#ch20" id="xd25e309" name="xd25e309">MENUS</a> - <span class= -"tocPageNum">303</span></li> -<li><a href="#ix" id="xd25e317" name="xd25e317">INDEX</a> - <span class= -"tocPageNum">315</span></li> -</ul> -<p><span class="pagenum">[<a id="xd25e322" href="#xd25e322" name= -"xd25e322">ix</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i><span class="sc">Let</span> none falter who thinks -he is right.</i></p> -<p class="citSource"><span class="sc">Abraham Lincoln.</span> -<span class="pagenum">[<a id="pb11" href="#pb11" name= -"pb11">11</a>]</span></p> -</div> -</div> -<div id="intro" class="div1 introduction"><span class= -"pagenum">[<a href="#xd25e188">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">INTRODUCTION</h2> -</div> -<div class="divBody"> -<p class="first">The arranging of this help for those who are seeking -to obey the call to a higher humanitarianism, which is put forth by -non-flesh-eating men and women, has been a labour of love: the labour, -the result of an earnest endeavour to so write the receipts that -“the way-faring woman may not err therein,” the love, of a -kind whose integrity may not be questioned, since it has inspired to -the never easy task of going against the stream of habit and custom, -and to individual effort in behalf of the myriads of gentle and -amenable creatures, which an animality that defiles the use of the word -has accustomed man to killing and eating.</p> -<p>The name Vegetarian has come to mean one who abstains from animal -flesh as food; and, as some designation is necessary, it is perhaps a -sufficiently suitable one. This term did not, however, originally -classify those who used a bloodless diet, but is derived from the Latin -<i>Homo Vegitus</i>, which words described to the Romans a strong, -vigorous man. The definition of the word <i>Vegitus</i>, as given in -Thomas Holyoke’s Latin Dictionary, is “whole, sound, quick, -fresh, lively, lusty, gallant, trim, brave,” and of -<i>Vegito</i>, “to refresh, to re-create.” Professor Mayor -of England adds to these definitions: “The word vegetarian -belongs to an illustrious family; <i>vegetable</i>, which has been -called its mother, is really its niece.” <span class= -"pagenum">[<a id="pb12" href="#pb12" name="pb12">12</a>]</span></p> -<p>The word has unfortunately become intermingled with various dietetic -theories, but the Vegetarian who is one because his conscience for one -reason or another condemns the eating of flesh, occupies a very -different place in the world of ethics from one who is simply -refraining from meat eating in an effort to cure bodily ills.</p> -<p>Indeed, the dyspeptic frequenting the usual Vegetarian restaurant -has little opportunity to know much about vegetables as food, the menu -being, as a rule, so crowded with various mixtures which are supposedly -“meat substitutes” that vegetables pure and simple find -small place. This book contains no meat substitutes, as such, but -receipts for the palatable preparation of what is called by many -“live foods,”—that is, food which has no blood to -shed and does not, therefore, become dead before it can be eaten.</p> -<p>There will also be found lacking from the index such dishes as -“Vegetarian Hamburg Steak,” “Pigeon Pie, Vegetarian -style,” etc., which should repel rather than attract, by bringing -to mind what Bernard Shaw has graphically spoken of as “scorched -carcasses.”</p> -<p>It has been proven by myself and my household that flesh eating may -be safely stopped in one day with no injury to health or strength, and -that a table supplied from the receipts in this book can make those -whom it furnishes with food well and strong as far as food can make -them so.</p> -<p>There are many reasons why thoughtful, cleanly, humane people should -not feed upon animals, but there is a surprising deafness to this fact -shown by the majority of those active in humane charities. One marvels -to see hundreds of consecrated workers in session, putting forth every -effort for the enacting of laws for the <span class="pagenum">[<a id= -"pb13" href="#pb13" name="pb13">13</a>]</span>amelioration of the -sufferings of cattle travelling to slaughter by car and ship, who are -still content to patronise the butcher shop to buy food supplied by the -dead bodies of these tortured victims of a false appetite. Mere -thoughtlessness can make the kindest act cruelly inconsistent, for I -once saw a woman presiding at a meeting held to discountenance the -wearing of aigrettes with a sheaf of them decorating her bonnet. This -looks much like receiving stolen goods while denouncing theft.</p> -<p>It is well to write, and legislate, and pray for better and kinder -treatment of these frightened, thirst-maddened, tortured creatures on -their journey to our tables, but the surest, quickest way to help (and -this can be done even while continuing to work for the alleviation of -their sufferings) is to stop feeding upon them.</p> -<p>In a recent issue of a paper devoted to humane matters there is an -indignant protest against the sufferings endured by crated chickens in -a certain market, and another article deplores the cruelty shown to -turtles in the same place, but when we know the writers of these -protests to be still willing to use these creatures on their tables, it -is not always easy to fully credit their tender-heartedness. In another -such paper there appear from year to year sentimental pictures and -poems extolling the kindliness and virtues of “the cattle upon a -thousand hills,” while those same pages print instructions on the -most humane way of slaying them, giving as a reason for the sudden and -painless death described that suffering “poisons the -meat.”</p> -<p>The favourite phrase, “our four-footed friends,” seems -rather an anachronism in the face of our acknowledged relations to them -as eater and eaten, for the phrase indicates a mutual pact of -friendship, which, however well <span class="pagenum">[<a id="pb14" -href="#pb14" name="pb14">14</a>]</span>sustained by them, is -dishonoured by man; for even cannibals, we are told, sink no lower than -to eat their foes.</p> -<p>The demand for butcher’s meat may not seem materially lessened -because I do not eat it, but it is lessened notwithstanding, and I -rejoice to know that in the past seven years my abstinence from flesh -must have resulted in a little less slaughter, and I am glad to have -reduced by even one drop the depth of that ocean of blood. I have heard -the Biblical statement that man was to have dominion over all the earth -quoted as a justification for the eating of the lower animals. We will -some day be so civilised that we will recognise the great truth that -dominion implies care, and guardianship, and protection rather than the -right to destroy.</p> -<p>The first objection voiced against Vegetarianism is not usually -against its principle, but its practice; we are told that the refusal -to eat meat causes inconvenience, and that it is best to “eat -what is set before you, asking no questions for conscience’s -sake.” I could respect the position of one who literally believed -and consistently acted on this mandate, but where in Christendom can he -be found? Few of us could or would eat the flesh of a pet lamb, or -partake knowingly of horse flesh, or could or would feel called upon to -dine on these lines with the peoples who eat dog, or with so-called -cannibals. The host might have secured, in a broad spirit of -hospitality, just the particular carcass which most pleased his own -palate, but courtesy seldom forces us to eat any flesh other than the -sorts to which our own habits have accustomed us.</p> -<p>There is a well-known story of an American statesman who was reared -by Vegetarian parents in the country, and taken while still a small boy -to dine at a neighbour’s. During the progress of the meal a large -platter was borne <span class="pagenum">[<a id="pb15" href="#pb15" -name="pb15">15</a>]</span>into the room, on which lay something the -like of which he had not seen on any table. He stared in wonder, and -finally located the resemblance and shouted, “Why, mother, if -that isn’t a dead hen!” Habit had not overcome his horror -of that particular dead thing as food, as it would have done had he -seen dead hens served as food all his life.</p> -<p>As to the inconvenience caused my friends when I am at their tables, -I consider it of such small consequence compared to the fact that even -one child should be standing almost knee-deep in blood in some -slaughter-house, working to supply my wants, that it is not worth a -second thought. No one need go hungry from any well-planned dinner, -even though no extra preparation has been made for the non-meat-eating -guest; but if my hostess knows in advance that I do not eat meat, and -wishes to have prepared an especial dish, I give her the benefit of the -doubt, and believe that she is as pleased to do it as I would be in her -place. We like to take a little extra trouble to entertain our friends, -and the thought expended to give others pleasure is perhaps the real -joy of hospitality.</p> -<p>Another class of objector likes to remind us that we take life when -we eat vegetables, or drink, or breathe. A friend, who has since ceased -to consider the unnecessary and cruel slaughtering of thousands of -creatures daily a fit subject for joking, once sent me in raillery a -sonnet which rehearsed the sad death suffered by a cabbage to satisfy a -Vegetarian’s selfish cravings. I find no qualms in my own -conscience on this subject, but should I ever come to feel as these -over-sensitive claim I should, I hope I will not then eat even the -“innocent cabbage.”</p> -<p>Again, if the germs in the water we drink and the air we breathe do -die by reason of our drinking and breathing <span class= -"pagenum">[<a id="pb16" href="#pb16" name="pb16">16</a>]</span>I endure -no self-condemnation. Man cannot be required to do the impossible by -any Principle of Good, and to do each day what good he is able to do, -to avoid the evil he can avoid, and in every difficulty choose what he -thinks to be the lesser of two evils, is perhaps as much as even Divine -Love expects of him to-day.</p> -<p>It is well to face the unpleasant fact that there are occasions when -in our present state of development it seems necessary to kill in -self-defence, as it were, moths, rats, etc.; but even in this we can -“do our best,” and it has been well said, “angels can -do no more.” We can by care in our households greatly reduce this -necessity, and we can always see that no creatures, although destroying -our property, pilfering or stealing, are in their death made to suffer. -In this connection I would urge every one who reads these lines to -never permit a piece of sticky fly-paper to be brought into the house, -for of all cruel ways of destruction, this slow method, by which the -unfortunate fly almost dismembers itself in its frantic efforts to -escape, is one of the most fiendishly contrived.</p> -<p>An advocate of Vegetarianism has truly said, “A vegetable diet -is as little connected with weakness and cowardice as meat eating is -with physical force and courage.” That Vegetarians are not -physical weaklings is no mere matter of opinion, but is proven by the -giant Japanese wrestlers; the ancient Greek wrestlers; those Indian -regiments of the British army showing most endurance; by the peasantry -of the world, which is seldom able to afford meat, and above all, by -those famous Vegetarians who march around the globe doing the work -carnivorous man is too weak to do,—the horse, the ox, the camel, -and the elephant. One of our best-known cooking teachers and food -experts printed this statement not long ago: <span class= -"pagenum">[<a id="pb17" href="#pb17" name= -"pb17">17</a>]</span>“While meat seems necessary to the rapid -development of the American, I must contend that a well-selected -vegetable diet will give greater health, bodily vigour, and mental -strength,” which would seem contradictory, for even an American -would not seem to require other food than that which will give him -greatest health, bodily vigour, and mental strength.</p> -<p>Nor have we cause to feel ashamed of the mentality of the guests at -Ceres’ table, which is graced by a goodly company; the list of -names encircling the cover of “The Vegetarian Magazine” -reads, “Adam, Hesiod, Gautama, Isaiah, Daniel, Plato, Zoroaster, -Aristotle, Seneca, Ovid, Plutarch, Pope, Swedenborg, Leonardo da Vinci, -Voltaire, Franklin, Westley, Linnæus, Shelley, Tolstoi, and King -Oscar II.” Others are Bernard Shaw, and Maurice Maeterlinck (who -is said to have become a non-meat eater to gain greater endurance for -his favourite pastime of mountain climbing), Richard Wagner, and -General Booth.</p> -<p>But after all, the one great argument for a fleshless diet is the -humanitarian one, and it does not seem possible that persons exist -to-day who do not know of the horrors of cruelty which take place -hourly, in order that meat may be eaten by men and women who could not -look without sickening at the process which has made possible the roast -upon their tables, but who are nevertheless the employers of every -fainting child in the stock-yards, and every brutalised man in the -shambles, whose wages they pay with every pound of meat they buy. The -real butcher of an animal is the one for whom it receives its death -blow, not the one who actually deals that blow.</p> -<p>A man who recently visited some stock-yards writes: “We were -sorry to see the <i>Thor</i> man make mislicks at a <span class= -"pagenum">[<a id="pb18" href="#pb18" name="pb18">18</a>]</span>pretty -heifer. His first stroke did not fell her, and she staggered and looked -at him so wonderingly and pathetically. He could not strike her while -her head was in that position, and after giving her two or three more -ineffectual blows, she looked at him so reproachfully, as if pleading, -‘Why do you treat me so cruelly? What have I ever done to -you?’ Finally he got her down and out of her misery. I shall -never take a bit of steak on my fork without seeing that pretty heifer -lifting her stunned head to that awkward pounder.”</p> -<p>Perhaps nothing more revolting than this same writer’s remarks -anent pig-killing has been written, but since the words are accurately -true, they should be fit to read, for if the <i>words</i> which tell -the truth about meat as food are unfit for our ears, the <i>meat</i> -itself is not fit for our mouths. He describes the pig-sticking, the -skinning, and the process which makes the pig into pork, and then adds: -“He goes into the cooling room, and the whole effort from that -time is to keep him from crumbling back into dust, attacked by worms. -Salt and brine and smoke and cold prevent the corpse from utter -dissolution. The refrigerator is a sort of Purgatory where the brute -stays until he finally finds a cemetery in the human alimentary -canal.” Yet this man expects to again have meat “on his -fork”!</p> -<p>The “Cosmopolitan” calls attention to the remarkable -procession daily passing through a certain slaughter-house, as follows: -“Imagine a procession of 10,000 cattle marching two by two, in a -line fifteen miles long; let 20,000 sheep follow them, bleating along -twelve miles of road; after them drive sixteen miles of hogs, 27,000 -strong; then let 30,000 fowls bring up the rear, clucking and quacking -and gobbling, over a space of six miles; and in this whole caravan, -stretching for nearly fifty miles and requiring <span class= -"pagenum">[<a id="pb19" href="#pb19" name="pb19">19</a>]</span>two days -to pass a given point, you will see the animals devoted to death in the -packing houses of —— & Co. in a single day. Surely a -Buddhist would think that the head of that establishment had much to -answer for. Never before in the world’s history was a massacre of -the innocents organised on such a stupendous scale or with such -scientific system.”</p> -<p>People are <span class="corr" id="xd25e424" title= -"Source: suprisingly">surprisingly</span> callous to the sufferings of -those animals destined to become food. Recently some well-dressed, -well-mannered men were on a train returning East from a Western visit, -and the train coming to a standstill for some reason, their -conversation was plainly overheard by their fellow-passengers. They -were discussing a visit to the stock-yards, and one of them, quite -convulsed with laughter, cried out that he really thought the most -comical sight he had seen while away, in fact one of the funniest -things he had seen in his whole life, was the antics of a pig -“which had escaped out of the scalding pen!” The -pig-sticker had evidently been as awkward that time as the man who -missed the pretty heifer.</p> -<p>It is daily less possible to buy turkeys and chickens minus their -heads. The delicate death without the use of the old-time axe (which we -degraded men and women have thought a pretty symbol to place on -Thanksgiving Day table cards) is brought about by hanging the fowls up -by the feet, in what fright can be imagined, an incision is then made -in the roof of the mouth, and after bleeding to death, which, as in the -case of calves or veal, insures solid white flesh, they are served as -food to dainty women who can scarcely bear to kill a fly, and alas! to -some members of the societies for the Prevention of Cruelty to -Animals!</p> -<p>One crate of chickens can encase more suffering than I <span class= -"pagenum">[<a id="pb20" href="#pb20" name="pb20">20</a>]</span>want -endured for me. There is first the terror in capture, then the -suffering of being thrust, legs often tied, in the small over-crowded -crate, then the journey in the shrieking train, and the thirst-tortured -hours in the sun before the final twist of the neck or the blow of the -axe, given in many cases just before natural death would render the -fowl unfit for sale. And such food, poisoned by fear and suffering, is -considered the most delicate, and thought fit to feed to invalids!</p> -<p>That all chickens do not endure the same suffering before death is -no excuse for eating them, for some will have to submit to it while -chicken is an article of food. The modern invention of fattening fowl -by the machine-stuffing method, to make what are called in England -“Surrey fowls,” and in America are given various fancy -names, is so revolting that it almost makes one faint to read a true -account of it. We are selfishly prone to comfort ourselves when these -things are brought to our notice with the thought that the lower -creatures do not suffer as we would. The fact is that no two live -beings suffer the same in any event, physical or mental, but the lower -animal or bird or fish suffers in its fear and death all it is capable -of suffering, and we have no right to make any creature do this for our -pleasure.</p> -<p>Mr. E. Bell has written, “Dreadful are the revelations made by -humane men, who, setting aside personal comfort and peace of mind, have -endeavoured to sound the depths of animal agony and bloodshed. The -process of flaying alive, and even of dismembering animals before the -breath has left their bodies, is far from uncommon in private -slaughter-houses.”</p> -<p>When we witness the cruelty to horses on our streets, though they -are property which the most unwise would <span class="pagenum">[<a id= -"pb21" href="#pb21" name="pb21">21</a>]</span>naturally seek to care -for, we can only imagine what must chance to the unfortunate creatures, -already condemned to death and only regarded as food, at the hands of -the hardened men whose miserable lot it is to be employed by -Christendom to do its most evil work.</p> -<p>In a pamphlet called “An Epitome of Vegetarianism” C. P. -Newcombe writes: “Our opponents are quick to point out the -supposed resemblance between the canine teeth of man and those of the -carnivora, forgetting that they are even more prominent in the ape, the -horse, and the camel. We accept the challenge and appeal for an -authoritative statement of the facts to the great masters of science, -among whom there is complete agreement, viz., that expressed by Baron -Cuvier, the Professor of Natural History in the College of France, who -wrote in ‘The Animal Kingdom,’ vol. i, page 88: -‘Fruits, roots, and the other succulent parts of vegetables -appear to be the natural food of man; his hands afford him a facility -for gathering them, and his short and comparatively weak jaws, his -short canine teeth, not passing beyond the common line of others, and -his tuberculous cheek teeth would not permit him either to feed upon -herbage or devour flesh unless these aliments were previously prepared -by the culinary process.’ Similar opinions are expressed by Sir -Charles Bell, F. R. S., Prof. William Lawrence, F. R. S., Sir Richard -Owen, K. C. B., F. R. S., and Dr. Charles Darwin, with many -others.”</p> -<p>While interesting in stating a case, this interests me as an -argument but little, for if we were carnivorously made, with our minds, -our hearts, our capacity for love and charity, and that great hope we -have of finally manifesting the perfection of the sons of God, we still -should control our tendencies by a higher law, and no more be -carnivorous <span class="pagenum">[<a id="pb22" href="#pb22" name= -"pb22">22</a>]</span>than we are apes, or marauders, or any other -mental or physical manifestation from which spiritual evolution has -lifted us high.</p> -<p>But this humanitarianism does not consider alone the animals -slaughtered, but the men, women, and children who do this revolting -work. One packing-house in the West advertises over 18,000 employees; -multiply this by thousands and one can estimate the numbers of human -beings who are thus degraded and brutalised. In my own household I have -made it a point of honour to demand no labour which I would not be -willing to do myself; I might fail in strength, but morally I would be -willing to undertake any work required by me, and from the day I -realised what I required from others if I ate meat, I became an -abstainer from it, for no surer ethical truth can be stated than that -we have no moral right to demand from the hands of another, work we -would not be willing to undertake ourselves.</p> -<p>Mr. Henry Salt has written, “Of all recognised occupations, -the work which is looked upon with the greatest loathing (next to the -hangman’s) is that of the butcher—the trade of doing to -death countless numbers of inoffensive and highly organised creatures, -amid scenes of indescribable filth and ferocity—is delegated to a -pariah class of slaughter-men, who are thus themselves made the victims -of a grievous social wrong.”</p> -<p>So large a percentage of the murderers of to-day have been butchers, -they or their fathers before them, that these statistics alone -constitute a sufficient argument for Vegetarianism.</p> -<p>Man’s inhumanity to himself in this matter of flesh eating is -rapidly being uncovered by meat inspectors, food experts, and hundreds -of physicians the world over. <span class="pagenum">[<a id="pb23" href= -"#pb23" name="pb23">23</a>]</span>The statistics comparing meat-eating -and non-meat-eating races with regard to tuberculosis, cancer, -appendicitis, etc., are of the greatest interest to those who care not -only for the health but for the mere cleanness of their bodies.</p> -<p>Dr. B. W. Richardson, in a book called “The Field of -Disease,” says: “In Jewish communities there are a number -of men set apart to act as inspectors of animal food. They attend at -the slaughter-houses, and after an animal is slain and dressed they -submit it to inspection; then, unless they put upon it their sign, that -it is free from disease, it is not permitted to enter a Jewish family. -It enters into the families outside the Jewish community, so that we -who are not Jews actually accept into our bodies food which the Jews -have rejected as diseased.”</p> -<p>The statistics taken from two small abattoirs alone, for one year, -as given by a secretary of one Jewish ecclesiastical board are as -follows:</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">Total oxen killed</td> -<td class="xd25e464 cellRight cellTop">22,308</td> -</tr> -<tr> -<td class="cellLeft">Diseased</td> -<td class="xd25e464 cellRight">7,885</td> -</tr> -<tr> -<td class="cellLeft">Total calves killed</td> -<td class="xd25e464 cellRight">3,330</td> -</tr> -<tr> -<td class="cellLeft">Diseased</td> -<td class="xd25e464 cellRight">705</td> -</tr> -<tr> -<td class="cellLeft">Total sheep killed</td> -<td class="xd25e464 cellRight">41,556</td> -</tr> -<tr> -<td class="cellLeft cellBottom">Diseased</td> -<td class="xd25e464 cellRight cellBottom">13,019</td> -</tr> -</table> -</div> -<p>According to this very nearly one-third of all the meat sold to -Christian families is tainted by parasitical disease. If an animal dies -of cancer, tuberculosis, etc., our laws protect us from the carcass, -but, if slaughtered, the diseased portion is cut away and the remainder -is sold as fit for food. <i>Such</i> blood is squeezed from beef and -poured by the gallon by loving hands into the willing lips of -consumptives and anæmics! <span class="pagenum">[<a id="pb24" -href="#pb24" name="pb24">24</a>]</span></p> -<p>The true Vegetarian will not be seen adorned (?) by any of the -reapings from a dead body, whether they be feathers or furs, for these -have no beauty in the sight of those who see them in thought, dripping -with the blood from which they can never be truly cleansed.</p> -<p>Those who would “strain at gnats” while swallowing -camels, criticise the Vegetarian for his kid gloves and his leather -shoes; but perfect conditions do not yet prevail for the absolutely -consistent carrying out of his principles; his effort is to help to -bring these to pass, and he does not refrain from beginning for the -reason that he cannot yet do all. An adequate substitute for leather -has been made which experiments have proven of value, but, as yet, -there is no demand which justifies its manufacture.</p> -<p>Many express the fear that, were wholesale slaughter abolished, the -earth would be overrun by the lower animals; but were artificial and -unnatural breeding discontinued we can safely trust that the animal -creation would find its proper place in the world, as everything does, -under the guidance of the controlling Mind which is Creator.</p> -<p>Stop and think for a moment what the world would be like to-day if -it were Vegetarian. If the world were Vegetarian, the endless caravans -of doomed creatures would not be ambling to the shambles; not a man -would be brutalised by the daily slaughter of hundreds of gentle -creatures; not a woman would be engaged in sorting edible parts from -the dissected carcasses, making all red around her; not a child would -be standing deep in offal, seeking useful bits of dead bodies; -“where sympathy is, cruelty is impossible,” therefore, not -a dog would be maltreated, not a cat selfishly deserted to starve, not -a horse cruelly beaten, and not a vivisectionist could <span class= -"pagenum">[<a id="pb25" href="#pb25" name="pb25">25</a>]</span>be found -on the face of the earth! Those who had learned to be just to the lower -animals would not fail in their duties to man, and in this millennium, -prophesied in <a class="biblink xd25e45" title= -"Link to cited location in Bible" href= -"https://www.biblegateway.com/passage/?search=isa%2011:9&version=NRSV"> -Isaiah xi: 9</a>, slaughter-houses, transport cars, and cattle-ships -would be empty, and the fields and meadows would be filled with -labourers under the clear sky, tilling the ground to provide the food -of man.</p> -<p class="signed">M. R. L. S.</p> -<p class="dateline"><span class="sc">Providence House, Chestnut Hill, -Mass.</span> <span class="pagenum">[<a id="pb27" href="#pb27" name= -"pb27">27</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>I do not see how it is possible that so many good -people remain meat-eaters.</i></p> -<p class="citSource"><span class="sc">Count Leo Tolstoi.</span></p> -<div class="figure plate2width"><img src="images/plate2.jpg" alt="" -width="526" height="670"></div> -<p><span class="pagenum">[<a id="pb29" href="#pb29" name= -"pb29">29</a>]</span></p> -</div> -</div> -</div> -<div class="body"> -<div id="ch1" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e194">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">THE KITCHEN</h2> -</div> -<div class="divBody"> -<p class="first">There is no room in the house which requires such -careful furnishing as the kitchen, and much time may be saved there if -the right thing is in the right place, for just as truly as “the -means to do ill deeds make ill deeds done,” do the means to do -things well tend toward their being done.</p> -<p>To house-builders I would urge that it pays to have a white -enamelled sink, and to insist that no sand-soap or scouring soap be -used on it, as this removes the finish and makes it less easy to keep -it spotless. See that a package of one of the cleaning powders is -placed near the sink, convenient for use the first time the maid looks -about for materials, and over the sink on small hooks have hung two or -three different shaped sink brushes. An enamelled soap-dish should be -fastened above the sink, and on the left of it a grooved, slightly -slanting draining board for washed dishes; hanging under this on a -large hook should be the enamelled dishpan and back of it a wire -drainer, both hanging free from the wall.</p> -<p>Any kitchen can have a chair-rail put around it, and this four-inch -wide board should be arranged with small hooks placed at a distance of -ten or twelve inches apart, and on these should hang the enamelled -spoons, strainers, egg-beater, small jugs, and the saucepans, the -bottoms of these being always in evidence and not out of sight in -cupboards. The Europeans have always had their cooking <span class= -"pagenum">[<a id="pb30" href="#pb30" name="pb30">30</a>]</span>utensils -displayed as a part of the kitchen furnishing, and when this is done -there is less temptation to neglect their absolute cleanliness.</p> -<p>One of the comforts of my kitchen is a holder for saucepan covers; I -was about to invent such a holder when I found that the wire ones made -to display half a dozen handsome plates were perfectly suitable. One of -these hangs beside the stove and the covers are conveniently at hand -when required.</p> -<p>A cupboard built in the kitchen, sixteen inches deep and six feet -across, will hold all the casseroles, baking-pans, tins for spices, -etc., which the usual family requires. Mine was built with this -conviction, and if it becomes overcrowded, I know it has things in it -which do not belong there, and a few moments given to overseeing its -rearrangement always leave it with all the space required.</p> -<p>The table shown in the illustration is becoming well-known in -American kitchens; the deep drawers for flour, etc., are a convenience -not easy to estimate, but the fact that two sizes of pastry boards -slide snugly into their places under the top is its best feature.</p> -<p>A ball of string in a holder hung up with small scissors attached, a -neat calendar, a washable tablet for orders, a burnt-match holder, a -match-box holder fastened near the stove, a small mirror on a door or -in an inconspicuous corner, and a wall clock are things which I advise -the young housekeeper to see securely placed in her kitchen before the -pictures are hung in the drawing-room.</p> -<div class="figure plate3width"><img src="images/plate3.jpg" alt="" -width="571" height="720"></div> -<p>A plate-rack is not only always quaint and decorative, but is most -useful and labour-saving. A pestle and mortar should be among the -utensils of every kitchen, as well as a vegetable mill, and a small -hard-wood board, used <span class="pagenum">[<a id="pb31" href="#pb31" -name="pb31">31</a>]</span>exclusively for the cutting of fruit, -vegetables, etc., which are to be sliced, saves many a cut finger, as -the plate usually used is not the proper shape or texture for such a -slippery process.</p> -<p>A piece of thick glass measuring about 7×9 inches, and bound -about the edges with heavy gummed paper or linen, is useful to lay upon -the open pages of the cook-book, and serves the double purpose of -holding it open at the required page and of protecting it from floured -or buttered fingers.</p> -<p>A plentiful supply of the small earthenware dishes, called -casseroles, marmites, ramekins, and gratin dishes, is especially useful -in the Vegetarian’s kitchen.</p> -<p>Those building homes should see that the place on which the stove is -to stand is covered with suitable tiling, and this should extend for -two feet or more around the stove. The floor itself is best covered -with linoleum, and if a colour scheme is carried out in this room, as -it may well be in these days of many-coloured enamelled ware, it can be -accented by the linoleum chosen and the kitchen thus made as beautiful -for its purpose as any room in the house. <span class="pagenum">[<a id= -"pb33" href="#pb33" name="pb33">33</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>I have not partaken of a fellow creature for -fifteen years.</i>—<span class="sc">Bernard Shaw.</span> -<span class="pagenum">[<a id="pb35" href="#pb35" name= -"pb35">35</a>]</span></p> -</div> -</div> -<div id="ch2" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e200">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">THE DINING ROOM</h2> -</div> -<div class="divBody"> -<p class="first">If a breakfast room is not used, a small winged table -set in a sunny corner, or bay-window recess of the dining room, and -used as a breakfast table, is an improvement upon breakfast at the -large dining table, and can be arranged in almost any dining room.</p> -<p>If pictures are hung in this room nothing less appropriate than -those usually chosen as fit subjects for its walls can be imagined. -Engravings showing the gentle deer hunted to his death, with the -dog’s fangs already buried in his flesh, stuffed heads of the -same animal, and paintings of dead fish, ducks or grouse, hanging by -their feet, should not give pleasure to or improve the appetites of -humane people. If pictures are used let us have those which depict -life, joy, kindness, and beauty rather than cruelty, bloodshed, and -death.</p> -<div class="figure plate4width"><img src="images/plate4.jpg" alt= -"A DINING-ROOM FIREPLACE" width="543" height="685"> -<p class="figureHead">A DINING-ROOM FIREPLACE</p> -</div> -<p><span class="pagenum">[<a id="pb37" href="#pb37" name= -"pb37">37</a>]</span></p> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">Among the noblest in the land,</p> -<p class="line xd25e601">Though he may count himself the least,</p> -<p class="line">That man I honor and revere</p> -<p class="line xd25e601">Who without favor, without fear,</p> -<p class="line">In the great city dares to stand</p> -<p class="line xd25e601">The friend of every friendless beast.</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Henry Wadsworth -Longfellow.</span> <span class="pagenum">[<a id="pb39" href="#pb39" -name="pb39">39</a>]</span></p> -</div> -</div> -<div id="ch3" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e206">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SUGGESTIVE COMMENTS</h2> -<div id="ch3.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SEASONING</h3> -</div> -<div class="divBody"> -<p class="first">The subject of seasoning is indeed holy ground in -culinary matters, and after much thought and experiment I have decided -that the phrase so deplored by young housekeepers, “season to -taste,” is after all not the worst one to use. No such inaccurate -directions were to appear in this cook-book when planned, but I have -finally decided with the army of wiser cooks who have preceded me that -accurate measurements in seasoning are dangerous to success. Not only -do tastes vary, but much depends on the time the seasoning is added, on -the rapidity with which the food is cooking, etc. With this in mind, -and very long prejudice against the old phrase above mentioned, I have -compromised and frequently been tempted to state quantities of salt and -pepper, usually regretting when I have. The truth is, unless one -<i>can</i> “season to taste” one cannot cook palatable -dishes, and my final word on the subject is that it is well to always -use a little more salt and pepper than seems advisable, and then just -before serving add a little more!</p> -</div> -</div> -<div id="ch3.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MEASURING</h3> -</div> -<div class="divBody"> -<p class="first">Weights as a means of measuring quantities have been -avoided in these recipes, as I can see no advantage to the system which -uses them, and I have been able to show <span class="pagenum">[<a id= -"pb40" href="#pb40" name="pb40">40</a>]</span>even English cooks that -the scales are not the most necessary part of the kitchen furnishing, -and they have become devoted to our simple method of using the kitchen -cup as the standard. It holds ½ pint, and 2 cups, therefore, -hold 1 pint; 4 cups hold 1 quart; and I find no fault with the old -couplet,—</p> -<div class="lgouter"> -<p class="line">“A pint’s a pound</p> -<p class="line">The world around.”</p> -</div> -<p class="first">It usually is, and one cannot go far wrong in acting -as if it always were.</p> -</div> -</div> -<div id="ch3.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">THICKENING</h3> -</div> -<div class="divBody"> -<p class="first">In thickening sauces and soups, ordinary flour can -always be used and cornstarch also, and as a rule I have said -“flour” only in these recipes, but have only refrained from -always advising potato-flour because it would have confused many who -cannot obtain it in America. In Germany it is always used, and when it -can be had is far nicer for thickening all vegetable sauces and soups -than any other sort of flour.</p> -</div> -</div> -<div id="ch3.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AN HERB GARDEN</h3> -</div> -<div class="divBody"> -<p class="first">No one thing pays better for the little trouble -expended than a small herb garden. Buy two or three tarragon plants, -cover them in the winter, and in the autumn pick the leaves to make -vinegar and to dry. Plant chervil, parsley, thyme, chives, and a plant -of rosemary.</p> -<p>A window-box will keep parsley and chives on hand, and a clump of -chives from the market will grow for weeks if set in a bowl and watered -occasionally. <span class="pagenum">[<a id="pb41" href="#pb41" name= -"pb41">41</a>]</span></p> -</div> -</div> -<div id="ch3.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GELATINE</h3> -</div> -<div class="divBody"> -<p class="first">Instead of the usual gelatine use must be made of -arrowroot or a gelatine advertised to be purely vegetable. One -tablespoon is usually allowed to 1 pint of liquid, but experiments must -be made and there will usually be directions found with the -package.</p> -</div> -</div> -<div id="ch3.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FAT FOR FRYING</h3> -</div> -<div class="divBody"> -<p class="first">The Vegetarian can well afford to do away with that -doubtful economy, cooking butter. For ordinary frying use good butter; -for deep fat use a good brand of cooking-oil, or cocoanut butter.</p> -</div> -</div> -<div id="ch3.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED GOODS</h3> -</div> -<div class="divBody"> -<p class="first">It seems to be a habit with many people to decry the -use of canned vegetables, although I believe there are few households -which subsist without them. My experience is that the best grades of -canned vegetables are often far sweeter and better, fresher in fact, -than vegetables that can be bought in city markets. The housekeeper -should make it a point to know which brands she prefers and to trade -where she can get them; and where no retailer carries them she can -usually obtain cases containing two dozen each from the preservers -themselves. A little trouble taken in the autumn to stock the -store-room, instead of ordering “a can of peas” now and -then at random, saves time and trouble in the end. Among the canned -vegetables which are put up and sealed the day they are picked by the -best firms are beets, peas, corn, spinach, hard-shelled beans, -tomatoes, stringless beans, <span class="pagenum">[<a id="pb42" href= -"#pb42" name="pb42">42</a>]</span>wax beans, mushrooms, pimentos, okra, -okra-tomato, asparagus, etc.; and the saving of time and labour in the -preparation of beans, spinach, and beets especially, is worth -consideration. People make the mistake of merely warming up canned -goods and then serving them, whereas when the can is opened the -vegetables are only ready to be seasoned and finished as they would be -had they been boiled at home. Good canned vegetables are not easy to -improve upon, and I serve them constantly to people who will not easily -credit my statement that they are not so-called “fresh” -vegetables. <span class="pagenum">[<a id="pb43" href="#pb43" name= -"pb43">43</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>I will not kill or hurt any living creature -needlessly, nor destroy any beautiful thing, but will strive to save -and comfort all gentle life and guard and perfect all natural beauty -upon the earth.</i></p> -<p class="citSource"><span class="sc">John Ruskin.</span> <span class= -"pagenum">[<a id="pb45" href="#pb45" name="pb45">45</a>]</span></p> -</div> -</div> -<div id="ch4" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e212">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SOUPS</h2> -</div> -<div class="divBody"> -<p class="first">Most clear soups can be greatly improved in colour by -using a small quantity of vegetable soup browning, or caramel. Do not -overdo it, however, as the flavour is not pleasant when too pronounced. -All cream soups should be cooked in a double boiler.</p> -<div id="ch4.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE STOCK</h3> -</div> -<div class="divBody"> -<p class="first">Few meat stocks have of themselves more flavour than -vegetable stock, that is, the water in which vegetables have cooked. -The water in which rice, onions, leeks, celery, beans, cabbage, etc., -have boiled is valuable in Vegetarian cookery, and the wise cook will -use it in many ways to enhance the flavours of soups and sauces.</p> -</div> -</div> -<div id="ch4.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">A SIMPLE CONSOMMÉ OR STOCK</h3> -</div> -<div class="divBody"> -<p class="first">A simple way of preparing a rich, clear -consommé is to wash well ½ cup of German lentils, drain -them and toss them for ten minutes in a saucepan in which 1 tablespoon -of butter has been melted. Then pour on them 5 cups of cold water, set -them over a hot fire, and let them boil rapidly about half an hour -only. Drain, and strain through a fine cloth, and return to a clean -saucepan with 1 bay leaf, 1 slice of onion, 2 cloves, and ½ -teaspoon of <span class="pagenum">[<a id="pb46" href="#pb46" name= -"pb46">46</a>]</span>celery seed; simmer slowly for fifteen minutes, -season with salt and pepper, and add a little sherry if liked.</p> -<p>If the lentils are cooked longer, it will make a cloudy soup, which -will be stronger but not clear.</p> -</div> -</div> -<div id="ch4.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CLEAR BOUILLON OR CONSOMMÉ</h3> -</div> -<div class="divBody"> -<p class="first">There are various vegetable extracts in the market -which, when diluted, make delicious stock, or clear soup. If these are -not available, a clear vegetable broth may be made as follows:</p> -<p>Wash 3 cups of any dried beans or lentils, and put them to soak in a -covered earthenware dish with 10 cups of water for twelve hours or so. -Then empty with that same water into a kettle, and let come slowly to -the boiling point, skim frequently, and do not let it actually boil. -When clear, and there seems no further need of skimming, add 1 cup each -of cut onions, carrots, turnips, 1 tablespoon of parsley, 1 tablespoon -of salt, 1 clove of garlic, and 1 teaspoon of thyme, etc., 1 tablespoon -of celery seed, and 1 bay leaf.</p> -<p>Let boil up once, and then place on the back of the stove to barely -simmer for two hours; then strain through a fine sieve, and a good -broth is made. The beans, etc., can be utilised in a deep pie, or with -brown or white sauce in crust cups, in a curry, or many other ways.</p> -<p>To make this into a strong, clear soup put 2 tablespoons of butter -in a saucepan, and when melted add ½ cup each of chopped onions, -carrots, turnips, and celery, 2 cloves, and a bit of parsley; fry until -somewhat browned, then cover with 6 cups of the broth, and let simmer -very quietly for two hours. Skim often, drain, let cool, remove -<span class="pagenum">[<a id="pb47" href="#pb47" name= -"pb47">47</a>]</span>any grease from the top, and to clarify add to it, -when cold, the slightly beaten yolk of 1 egg and the whites of 3, then -set over a hot fire and stir vigorously, watching for the first sign of -boiling. At this, remove to a place where it cannot even simmer, but -will be warm for half an hour, and strain through a fine, clean cloth. -A wineglass of sherry may be added if to be served in cups.</p> -</div> -</div> -<div id="ch4.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF ARTICHOKE</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and slice enough Jerusalem artichokes to make 2 -cups, and cover them with cold water. Let them stand for fifteen or -twenty minutes, and put them in a saucepan with 2 quarts of cold water -or milk, or 1 quart of each, and let them cook for an hour or until -thoroughly soft. Now rub them through a sieve with 2 cups of the stock -in which they cooked, and return to the fire. When boiling add 1 -tablespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of -salt and 1 saltspoon of pepper, and cook about ten minutes before -adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir -well and let boil up once before serving. A teaspoon of chopped parsley -or chives improves the appearance and taste of almost any cream -soup.</p> -</div> -</div> -<div id="ch4.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF ARTICHOKE WITH NASTURTIUMS</h3> -</div> -<div class="divBody"> -<p class="first">Make the plain cream of artichoke soup as in preceding -recipe, and add before straining 1 handful of nasturtium leaves and -blossoms; or, instead, add 1 tablespoon of these, finely minced, to the -soup before serving. <span class="pagenum">[<a id="pb48" href="#pb48" -name="pb48">48</a>]</span></p> -</div> -</div> -<div id="ch4.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 can of asparagus, cut off the tips, and lay them -aside. Cut up the stalks, cover with 4 cups of cold milk (or use half -water and half milk), and let cook slowly in a double boiler for half -an hour; then strain, pressing the asparagus well to extract the -flavour. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon -of butter, into which 1 teaspoon of flour has been made smooth, season -generously with salt and pepper, add the asparagus tips, 1 cup of milk, -and, just before serving, 1 tablespoon of whipped cream. A tablespoon -of minced onion fried for ten minutes in butter is sometimes added to -the stalks while cooking.</p> -</div> -</div> -<div id="ch4.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BARLEY AND TOMATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Cook 1 can of tomatoes and 1 chopped Spanish onion -together for fifteen minutes, then rub through a wire sieve; add 3 -tablespoons of pearl barley, 1 tablespoon of butter, some pepper and -salt, and cook for one hour, until the barley is soft. Re-season before -serving.</p> -</div> -</div> -<div id="ch4.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BLACK BEAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 cups of beans for twelve hours or more, and -then drain them and put into 8 cups of cold water; add 3 whole cloves, -3 whole allspice, and 3 whole peppers, salt well and boil gently for -two hours, rub through sieve, and reheat. Mix 1 tablespoon of -thickening flour, and 1 tablespoon of butter and water, and stir into -the soup at boiling point; season afresh and pour into a tureen in -which are placed, neatly sliced, 1 hard-boiled egg and half -<span class="pagenum">[<a id="pb49" href="#pb49" name= -"pb49">49</a>]</span>a dozen seeded slices of lemon. This soup is -improved by adding 1 wineglass of sherry, or one may substitute for it -a few drops of Tomato Chutney or Worcestershire sauce.</p> -</div> -</div> -<div id="ch4.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BELGIAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take 4 cups of diced turnips and put them in a -saucepan with 2 tablespoons of butter, and stir for ten minutes over a -slow fire; then stir in 2 cups of water, 2 teaspoons of brown sugar, -and plenty of pepper and salt, and let simmer for another ten minutes; -add 2 cups of milk thickened with 1 tablespoon of flour, let boil up, -stirring constantly, and serve with croutons.</p> -</div> -</div> -<div id="ch4.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLAIN BEAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Wash 2 cups of any sort of dried beans and soak twelve -hours or more in cold water. Before using, strain them and cover with 8 -cups of cold water. Put over the fire and let cook gently for four -hours, then rub them through a sieve into their own stock, season with -1 tablespoon of salt and ½ teaspoon of pepper and 1 tablespoon -of butter, and let them cook ten minutes longer. Serve with half-inch -squares of toast in the tureen.</p> -</div> -</div> -<div id="ch4.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BROWN BEAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take 1 cup of brown beans and ½ cup of German -lentils, wash well and put in a saucepan with plenty of cold water, 2 -or 3 chopped onions, 1 stalk of celery, 1 bay leaf, and simmer together -for three hours, then strain. If a thin soup is wanted, do not press -any of the pulp <span class="pagenum">[<a id="pb50" href="#pb50" name= -"pb50">50</a>]</span>through the strainer, but if it is liked somewhat -thick, do so. Return the strained soup to the saucepan and thicken with -1 teaspoon of thickening flour. This is now delicious soup stock, and -can be served plain, or varied by adding peas, diced carrots, -spaghetti, a few drops of sauce, a little sherry, tomato catsup, or -curry powder. Season well with salt and pepper before serving.</p> -</div> -</div> -<div id="ch4.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RED BEAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Soak for 8 hours or more 2 cups of red beans, then put -them in a large saucepan containing 8 cups of cold water, 1 cup of -milk, and 2 onions halved, each having 4 cloves stuck in it. Let cook -for two hours, then press through a sieve, reheat, adding just before -serving 1 wineglass of claret and fresh seasoning of salt and pepper. 1 -hard-boiled egg chopped fine is an improvement to this soup.</p> -</div> -</div> -<div id="ch4.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIMA BEAN CREAM SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 cups of dried lima beans for several hours and -then put them in a saucepan with 1 cup of cold water and 1 cup of milk -and let them cook for two hours, adding salt when they have partly -cooked. Put 1 tablespoon of butter in a frying pan, and when melted add -1 onion chopped fine. Let cook slowly until browned, then scrape the -contents of the frying pan into the saucepan containing the beans, and -add 1 tablespoon of tomato catsup or chutney and press all through a -sieve, and re-season before serving. If liked a little thick, use 1 -tablespoon of flour, made smooth in ½ cup of milk or cream, to -thicken. A tablespoon of whipped cream in the tureen is always an -improvement to a cream soup. <span class="pagenum">[<a id="pb51" href= -"#pb51" name="pb51">51</a>]</span></p> -</div> -</div> -<div id="ch4.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DUTCH CABBAGE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Make exactly like Cockie-Leekie soup, using the water -in which a cabbage has boiled for stock and adding ½ cup of -finely chopped cabbage instead of using any of the barley to return to -the strained soup. Those who like caraway seed will enjoy the addition -of 1 teaspoon of these to the soup. If used, add them with the chopped -cabbage after the other seasoning has been removed.</p> -</div> -</div> -<div id="ch4.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CALCUTTA BISQUE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of tomato pulp in a saucepan and with it 1 -bay leaf. When hot add to it 1 saltspoon of soda, and as it foams stir -slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 -teaspoon of butter, and 1 saltspoon of salt. Let boil up once and serve -with croutons.</p> -<p>The water in which rice has boiled or any vegetable stock may be -substituted for milk and the soda then omitted.</p> -</div> -</div> -<div id="ch4.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANTON STEW</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 cups of finely shredded cabbage in enough water -to boil and let cook slowly until tender, which should be in about -three quarters of an hour. When the cabbage has been cooking half an -hour, add a cup of milk, and when it is nearly done put in 2 cups of -milk; let boil up once, then season with salt, black pepper, and pour -in a hot tureen, in which should be laid 1 teaspoon of butter. Those -who like oyster crackers served in or with milk stews can use them with -this soup which greatly resembles an oyster stew in flavour. -<span class="pagenum">[<a id="pb52" href="#pb52" name= -"pb52">52</a>]</span></p> -</div> -</div> -<div id="ch4.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CARROT BROTH</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and cut 3 or 4 large carrots (or more of the -small French sort) in eighths lengthwise and boil them until tender. -Put 2 tablespoons of butter in a saucepan, and when melted add 1 scant -half cup of oatmeal to it, putting in 1 tablespoon at a time and -stirring carefully with a wooden spoon until all the butter is taken -up; then put in 1 ladle of stock in which the carrots have been cooked, -and continue stirring; then another ladle of stock, and so on until a -cup and a half of stock has been added during ten minutes’ slow -cooking. Now put in another cup of stock and let cook ten minutes; -then, as the soup will be getting too thick, add another cup of stock -and so on, thinning the soup with additional stock until the oatmeal is -thoroughly cooked. If Quaker Oats is used, the soup will only have to -cook about forty minutes, and it is best to strain it before serving; -fine Scotch meal will take longer, but does not need to be strained and -thickens somewhat better.</p> -<p>When the soup is half cooked add 1 teaspoon of salt, 1 saltspoon of -pepper, and a dash of nutmeg. (Serve the carrots with a plain sauce or -warm them up next day in some of the ways mentioned under Carrots.)</p> -</div> -</div> -<div id="ch4.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CARROT AND ONION</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of grated carrot and 1 chopped onion and -fry for ten minutes with 1 tablespoon of butter and then cover with 4 -cups of cold water and let boil. Add salt and pepper and in twenty -minutes 1 cup of milk in which 1 tablespoon of flour has been -dissolved. <span class="pagenum">[<a id="pb53" href="#pb53" name= -"pb53">53</a>]</span></p> -</div> -</div> -<div id="ch4.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CARROTS</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 cups of grated carrot with 1 pint (2 cups) of -cold water in a double boiler, and when heated add 2 tablespoons of -butter and 1 teaspoon of sugar. Let cook for an hour, then add ½ -cup of stale bread crumbs and 2 cups of water, and let cook half an -hour longer. Rub the contents of the double boiler through a fine -sieve, add 1½ cups of hot milk, 1 tablespoon of salt and a -saltspoon of pepper, and return to the boiler. Beat 2 egg-yolks in -½ cup of milk, and when the soup boils again stir them into it. -Stir hard for one minute and serve.</p> -</div> -</div> -<div id="ch4.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 quart (or 4 cups) of milk in a double boiler, -and put with it ¾ of a cup of grated cheese, 1 teaspoon of -grated onion, 1 teaspoon of some piquant sauce, ¼ teaspoon of -salt, a dash of cayenne pepper, and 1 tablespoon of flour and 1 of -butter rubbed together. Stir until smooth, then beat the yolks of 2 -eggs with 2 tablespoons of milk, put in the tureen, and pour the -boiling soup over them, stirring during the process. Add a little salt -and serve with croutons.</p> -</div> -</div> -<div id="ch4.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CAULIFLOWER</h3> -</div> -<div class="divBody"> -<p class="first">Take a good-sized cauliflower, and let it soak in cold -water, which is slightly salted, for half an hour; then drain it and -put it, head upwards, in a saucepan which is not over large, and let it -cook for half an hour <i>uncovered</i>. Put in a double boiler 1 quart -of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together -while the cauliflower <span class="pagenum">[<a id="pb54" href="#pb54" -name="pb54">54</a>]</span>is boiling. Drain the cauliflower when done, -and reserve ½ cup of the little sprays which form the head, mash -the remainder in a wooden bowl, and add to it 2 cups of the stock in -which it boiled and put in with the boiling milk; stir well, and let -cook five minutes, then put through a sieve and return to the fire with -a thickening of 1 tablespoon of flour rubbed together with 1 tablespoon -of butter, season lightly with salt and pepper and a dash of nutmeg, -add the ½ cup of cauliflower as a garnish, and let cook ten -minutes more before serving. A tablespoon of whipped cream is an -addition if added at the last.</p> -</div> -</div> -<div id="ch4.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHESTNUT SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Peel and blanch 1 quart of Italian chestnuts and chop -them fine, then boil for half an hour in 2 quarts of water. Strain the -chestnuts and crush them to fine pulp in a mortar, and gradually stir -on this 1 quart of the stock in which the chestnuts cooked, and then -rub all through a sieve. Return to the fire in a saucepan with 1 cup of -bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for -half an hour, then strain again, and add 2 cups of milk and a grating -of nutmeg, and 1 tablespoon of browned butter, and reheat to boiling -point.</p> -</div> -</div> -<div id="ch4.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CELERY</h3> -</div> -<div class="divBody"> -<p class="first">Wash and scrape and cut into half-inch pieces what -will make 1 cup of celery; put it into 1 quart of boiling salted water -and cook for nearly an hour or until very soft, then mash it in the -water in which it was boiled. Put 1 teaspoon of chopped onion, 2 bay -leaves, some mace, and 2 <span class="pagenum">[<a id="pb55" href= -"#pb55" name="pb55">55</a>]</span>cloves into 2 cups of milk, let -simmer for ten minutes, and add it to the celery pulp. Now press -through a sieve and return to the double boiler in which the milk was -cooked. Melt 1 tablespoon of butter and blend it with 1 tablespoon of -flour until smooth, and stir it into the boiling soup; then season with -salt and pepper. Boil five minutes and strain into a hot tureen in -which a pat of butter and 1 tablespoon of whipped cream have been put. -The addition of 1 tablespoon of chopped chives is an improvement to the -appearance and taste, or parsley may be used if preferred.</p> -</div> -</div> -<div id="ch4.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CHESTNUT</h3> -</div> -<div class="divBody"> -<p class="first">Shell and blanch and cut in quarters 2 cups (1 pound) -of Italian chestnuts and cover them with 2 cups of boiling water. Add 1 -slice of onion (or a drop of onion juice extract), ¼ cup of -chopped celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of -parsley, and 1 saltspoon of paprika. Cover and boil until the chestnuts -are tender,—about half an hour. Then grind in a mortar, or press -through a colander or vegetable mill, and add 1 quart (4 cups) of milk, -and 1 tablespoon of butter and 1 of flour rubbed together, and cook for -three minutes; then add 1 teaspoon of salt, and press all through a -fine sieve and reheat before serving.</p> -</div> -</div> -<div id="ch4.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CORN</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 quart of milk and 1 can of corn in a double -boiler and let boil; mix 1 teaspoon of butter and 1 of cornstarch or -potato-flour together, and add to the corn; season with salt and -pepper, and stir for one minute; then press through a sieve and add 1 -tablespoon of minced green peppers. <span class="pagenum">[<a id="pb56" -href="#pb56" name="pb56">56</a>]</span></p> -</div> -</div> -<div id="ch4.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">COCKIE-LEEKIE</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a saucepan, and when -melted stir in, a spoonful at a time, 1 cup of pearl barley, taking ten -minutes to add it all; then cover with 8 cups of carrot or onion broth -(or use water), and add 2 bay leaves, 1 onion with 4 cloves stuck in -it, a bouquet of herbs and parsley, 1 stalk of celery, and let simmer -for one hour and a half, then strain, reserving some of the barley. -Prepare leeks by washing and cutting into 2-inch lengths (using some of -the green), and slicing lengthwise, and add them to the soup; put in -the barley, and let cook twenty-five minutes and season with salt and -pepper.</p> -</div> -</div> -<div id="ch4.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREOLE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 can of tomatoes, 1 quart of water or vegetable -stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green -pepper together in a saucepan, and let cook for half an hour, then rub -through a fine strainer. Return the strained mixture to the double -boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of -salt, ⅛ teaspoon paprika, 1 tablespoon of sugar. Cream 2 -tablespoons of butter with 1 tablespoon of flour, and stir into the -soup; let boil up once and serve.</p> -</div> -</div> -<div id="ch4.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF CURRY</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 quart (or 4 cups) of milk in a double boiler -with 1 onion with 4 cloves stuck in it, and when hot thicken it with 1 -tablespoon of thickening flour rubbed smooth with 1 tablespoon of -butter; add 2 tablespoons of boiled rice, <span class="pagenum">[<a id= -"pb57" href="#pb57" name="pb57">57</a>]</span>and 1 hard-boiled egg -chopped fine, and 2 teaspoons (more if liked) of curry powder or paste. -Remove the onion and serve with croutons. One tablespoon of chopped -chives or pimentos is an addition to the soup.</p> -</div> -</div> -<div id="ch4.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FLORENTINE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Melt 2 tablespoons of butter in a saucepan, and put -into it ¾ of a cup of finely chopped onions and stir over a -moderate heat about five minutes and then add 2 full cups of very -thinly sliced turnips; stir these with the onions for another five -minutes and then add 2 tablespoons of flour and gradually add 2 pints -of boiled milk mixing all well together; watch it till it boils and -then let simmer gently, stirring frequently during twenty minutes or -half an hour, until the onions are quite soft. Then add 2 more cups of -milk, and when this boils add 1 cup of tomato puree (either canned -tomato soup or canned tomatoes), or 1½ cups of sliced fresh -tomatoes, using a pinch of soda to prevent curdling. Now press the -contents of the saucepan through a fine sieve, add a heaping teaspoon -of butter, reheat, and serve with croutons and 1 tablespoon of whipped -cream.</p> -</div> -</div> -<div id="ch4.30" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HEILBRONN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take 3 quarts of water in which vegetables have been -boiled (preferably onions or leeks) and let simmer. In another -enamelled pan put 1 tablespoon of butter; when melted stir in slowly -with a wooden spoon ½ cup of barley, adding a little at a time, -until butter is well “taken up.” Let it cook for five -minutes, stirring constantly, <span class="pagenum">[<a id="pb58" href= -"#pb58" name="pb58">58</a>]</span>then add (a ladle at a time) 6 or 8 -ladles of the hot stock, putting in this amount during ten minutes of -stirring. Add ½ the remaining stock, and salt, pepper, and some -nutmeg, and let simmer twenty minutes; then the remaining stock and -simmer another one-half hour. Peel ¼ pound mushrooms and cut in -4 or 6 pieces each; fry them in butter for five minutes, and add to -soup ten minutes before serving and season afresh.</p> -</div> -</div> -<div id="ch4.31" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JULIENNE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Strain any clear vegetable soup, and to each 2 cups of -broth add ½ cup of dried “Julienne;” season with -salt and pepper and 1 tablespoon of browned butter.</p> -</div> -</div> -<div id="ch4.32" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RED LENTIL SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 cups of Egyptian lentils in water for eight or -ten hours, then drain and shake dry. Put 2 tablespoons of butter in a -saucepan and when melted add ⅓ of the lentils and stir well with -a flat-ended wooden spoon, letting them cook very slowly; then add -another third, and after stirring a few moments, add the remainder. -Pour on 6 cups of cooled water in which leeks or onions have boiled, -and let simmer for an hour or until the lentils are tender; press -through a sieve and return to the fire to reheat. Smooth 1 teaspoon of -flour with 1 teaspoon of butter and add to the soup, season with salt -and pepper and a dash of nutmeg. Instead of the flour and butter 1 -well-beaten egg may be vigorously stirred into the soup after removing -it from the fire.</p> -<p>If Egyptian lentils cannot be obtained, canned or dried red kidney -beans may be substituted. <span class="pagenum">[<a id="pb59" href= -"#pb59" name="pb59">59</a>]</span></p> -</div> -</div> -<div id="ch4.33" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF LENTIL</h3> -</div> -<div class="divBody"> -<p class="first">Wash 2 cups of Egyptian lentils, then let them soak in -2 quarts of water for twelve hours or more and put them, in this same -water, where they will simmer gently over a slow fire. Put 1 tablespoon -of butter in a frying pan, and when melted add to it 2 large onions, -sliced, 2 carrots and 1 turnip diced, and fry until a delicate brown; -add these to the lentils and let cook slowly for about two hours. Press -through a sieve, return to the fire, add 2 cups of milk and just before -serving, 1 tablespoon of whipped cream, and season with salt and -pepper.</p> -</div> -</div> -<div id="ch4.34" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HUNGARIAN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of German lentils in a saucepan with 2 cups -of cold water or vegetable stock, and let boil for an hour. If the -water is absorbed before the lentils are tender, add a little more. At -the end of the hour pour over them 6 cups of hot water or stock.</p> -<p>Put 1 tablespoon of butter in a frying pan, and when melted add 1 -small onion chopped fine and 1 tablespoon of flour and 1 clove of -garlic. When browned add this to the soup and at the same time put in -½ cup of diced potatoes. Let simmer gently for half an hour, -then press through a sieve, return to the fire, season well with salt -and pepper, and add 1 tablespoon of lemon juice or reduced vinegar -before serving.</p> -</div> -</div> -<div id="ch4.35" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PURÉE MONGOLE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 can of tomatoes in a saucepan and with it 2 cups -of strong vegetable broth, 1 stalk of celery, 1 slice of onion, -<span class="pagenum">[<a id="pb60" href="#pb60" name= -"pb60">60</a>]</span>1 bay leaf, 3 allspice, 3 cloves, salt and pepper, -and let cook slowly for half an hour. Pour the liquid through a sieve, -pressing with it as much of the tomato as will go, reserving the -celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 -tablespoon of boiled peas, 1 tablespoon of canned string beans, split -in half, and the cooked stalk of celery shredded into thin strips two -inches long; let simmer for five minutes, season with salt and pepper, -add 1 tablespoon of butter, remove from the fire, and beat vigorously -into the soup 1 well-beaten egg.</p> -</div> -</div> -<div id="ch4.36" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM BISQUE</h3> -</div> -<div class="divBody"> -<p class="first">Cut up with a silvered knife about 1 cup of fresh -mushrooms, wash and drain, toss about in 2 tablespoons of melted butter -for ten minutes, then stir in 1 tablespoon of flour made smooth in a -little milk, and add 1 quart of milk and let simmer half an hour. -Season with salt and paprika, and press through a sieve, reserving half -the mushrooms. Add these to the soup, and serve with croutons.</p> -</div> -</div> -<div id="ch4.37" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take ¼ of a pound of fresh mushrooms, ¾ -of a cup of small white beans, the rind of half a lemon, 1 Spanish -onion in which 5 cloves have been stuck, a small piece of mace, some -parsley and thyme, and, after preparing for cooking, let boil for an -hour or more in 2 quarts of water; then press all but a few of the -mushrooms through a wire strainer, return to the saucepan, add 2 -tablespoons of butter, pepper, and salt, ½ teaspoon of soup -browning, and, after cutting them in several pieces, add the reserved -mushrooms and serve. <span class="pagenum">[<a id="pb61" href="#pb61" -name="pb61">61</a>]</span></p> -</div> -</div> -<div id="ch4.38" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM STEW</h3> -</div> -<div class="divBody"> -<p class="first">Select mushrooms that are white and firm and small, -wash them carefully one at a time with the hands, and put 1 heaping cup -of them into 4 cups of milk and let heat, without boiling, for 15 -minutes. Then add 1 tablespoon of butter, plenty of salt and pepper, -and serve in a hot tureen with crisp crackers.</p> -</div> -</div> -<div id="ch4.39" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NOODLE OR ALPHABET SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Strain any one of the vegetable soups for stock, add -½ cup of noodles or “alphabets” fifteen minutes -before serving.</p> -</div> -</div> -<div id="ch4.40" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF ONION SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Chop enough onions to make 4 cups, and put them in a -large saucepan with 2 tablespoons of butter and stir them for five -minutes; then add 1 small onion with 4 cloves stuck in it, a sprig of -parsley, and a bay leaf, cover with 6 or 7 cups of water, add salt and -pepper, and let cook gently for three quarters of an hour. Press all -through a sieve, and return the liquid to the saucepan; add 1 -tablespoon of flour blended with 1 tablespoon of butter, also 2 cups of -milk (or half cream), and let boil up once before serving. One -tablespoon of chopped chives may be added, also 1 tablespoon of whipped -cream.</p> -</div> -</div> -<div id="ch4.41" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OKRA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Cut into small pieces 2 cups (1 can) of okra, use 1 -can of green peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 -slice of carrot, 1 slice of turnip, 2 tomatoes, and <span class= -"pagenum">[<a id="pb62" href="#pb62" name="pb62">62</a>]</span>some -celery, or use celery salt. Put 2 tablespoons of butter in a frying -pan, and when melted add the chopped onion, carrot, and turnip, and -cook ten minutes; then put with the okra, celery and beans into 4 cups -of water. Cook for one hour, then add salt and pepper and the tomatoes, -corn, peas, and celery, and simmer for half an hour. Do not strain to -serve, but if too thick, thin with stock or water.</p> -</div> -</div> -<div id="ch4.42" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONION SOUP AU FROMAGE</h3> -</div> -<div class="divBody"> -<p class="first">Slice 6 ordinary onions or 3 large Spanish ones, and -put in frying pan with 2 heaping tablespoons of butter, and let fry -<i>very</i> slowly until the onions are a rich dark brown,—about -fifteen minutes; then scrape the contents of the pan into a large -marmite, add 1 large tablespoon of butter, some pepper and salt, and -nearly fill the casserole with tepid water, or with water in which -onions have boiled; cover and let cook slowly half an hour, and then -stir in 2 teaspoons of soup browning. Take 4 thick slices of dry rye -bread, spread them thickly with grated cheese, and lay these in the -soup pot; remove the cover and let cook five minutes more, and serve in -the marmite.</p> -</div> -</div> -<div id="ch4.43" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NEW GREEN PEA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Shell half a peck of peas and wash the pods. Put the -pods in a large kettle and almost cover with boiling water; let them -simmer for half an hour, then strain these out, and put the peas in -this water to boil until tender. The length of time this takes depends -on the freshness of the peas. Save out 1 cup of the peas and press the -remainder, <span class="pagenum">[<a id="pb63" href="#pb63" name= -"pb63">63</a>]</span>water and all, through a sieve, and add to them 1 -pint of milk, then return to the fire. Rub together 1 tablespoon of -flour and one of butter and stir into the boiling soup; then add the -reserved cup of peas, season with salt and pepper, and serve. If the -flavour of mint is liked, put 3 or 4 mint leaves, or 1 teaspoon of -chopped mint, into the tureen. If mint is not used add a little chopped -parsley.</p> -</div> -</div> -<div id="ch4.44" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF GREEN PEA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 can of peas, 1 chopped onion, and 1 cup of water -in a saucepan, and cook twenty minutes. At the same time put 1 quart of -milk on the fire in a double boiler. When the milk is hot stir in 1 -tablespoon of butter, and as it boils, 1 tablespoon of flour which has -been dissolved in a quarter of a cup of milk. Rub the peas through a -fine sieve, stir into the milk, season with salt and pepper, add 1 -teaspoon of chopped parsley, and serve. Instead of the parsley, chopped -mint can be used if the flavour is liked, or 1 or 2 mint leaves laid in -the tureen before the soup is poured in give a delicate flavour.</p> -</div> -</div> -<div id="ch4.45" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPLIT GREEN PEA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 cups of peas for twelve hours or more, and then -drain and toss them for ten minutes in a saucepan with 1 tablespoon of -butter and 1 tablespoon of chopped onion; then add 4 cups of hot water -and let cook two hours, and press through a sieve with the water in -which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint -(fresh or dried), and 1 tablespoon whipped cream. Season well with salt -and pepper. <span class="pagenum">[<a id="pb64" href="#pb64" name= -"pb64">64</a>]</span></p> -</div> -</div> -<div id="ch4.46" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PRINCESS SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Slice 3 onions and cook in a scant half cup of butter -for ten minutes. Add 1 quart of hot milk and cook slowly another ten -minutes. Strain into double boiler, thicken with 1 teaspoon of flour -dissolved in a little milk, and just before serving add 2 teaspoons of -finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon -of cream in serving.</p> -</div> -</div> -<div id="ch4.47" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Wash 6 to 9 potatoes and put them in boiling water and -boil them from twenty minutes to half an hour, the time depending on -their size. Use 1 large onion quartered, with cloves stuck in it, and 2 -pieces of celery (or ¼ teaspoon of celery salt or celery seed), -some mace, 1 bay leaf, and 6 peppercorns, and put in a double boiler -with 1 quart of milk, from which reserve 1 small half cup. Mix 1 -tablespoon of flour with the reserved milk, and stir slowly into the -milk when it boils, and let cook ten minutes longer. When the potatoes -are done pour off the water, peel them and mash until light, then add -to the boiling milk, stir well, season with salt and pepper, and rub -all through a sieve. Return to double boiler, add 1 tablespoon of -butter, 1 teaspoon of minced parsley, boil up once, and serve.</p> -</div> -</div> -<div id="ch4.48" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN POTATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">The German potato soup is made by rubbing 6 or 8 -well-boiled potatoes through a sieve together with enough of the water -in which they were cooked to make sufficient soup, and adding 1 -tablespoon of chopped chives (or <span class="pagenum">[<a id="pb65" -href="#pb65" name="pb65">65</a>]</span>shallot or onion), 1 teaspoon of -chopped parsley, ½ cup of sour cream containing a little lemon -juice, or, instead of sour cream, 1 tablespoon of reduced vinegar can -be used, with ½ cup of fresh cream. Let simmer for fifteen -minutes and serve very hot with croutons.</p> -</div> -</div> -<div id="ch4.49" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO SOUP FLORA</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 large onion chopped fine, stir until browned, then add 3 -cups of thinly sliced potatoes and 6 cups of cold water; when the -potatoes are cooked to a mush press them through a sieve, add a small -piece of butter, pepper, and salt, and 1 teaspoon finely chopped -parsley.</p> -</div> -</div> -<div id="ch4.50" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF RICE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put ½ cup of rice into 1½ pints of -boiling water, and add 2 onions into which 4 cloves are pressed, a -piece of celery (or ¼ teaspoon celery seed), one bay leaf, 1 -sprig of parsley, 4 peppercorns, and a bit of mace. Let simmer gently -for one hour, then turn the soup into a large bowl, pouring it through -a fine sieve, and pressing as much through the sieve as possible. -Return the contents of the bowl to the saucepan and add 1 pint of milk, -1 teaspoon of salt, 1 tablespoon of butter, and 1 scant tablespoon of -flour dissolved in a little milk. Add 1 tablespoon of chopped Spanish -pimentos, 1 teaspoon finely chopped chives, let simmer five minutes, -add 1 tablespoon of whipped cream, and serve.</p> -</div> -</div> -<div id="ch4.51" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE AND TOMATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Boil 1 cup of rice in 2 quarts of water. Heat the -contents of 1 can of tomatoes with 1 bay leaf, 2 slices of <span class= -"pagenum">[<a id="pb66" href="#pb66" name="pb66">66</a>]</span>onion, -and, after fifteen minutes’ cooking, press through a sieve and -put in double boiler, and to this add 1 pint of water in which rice has -been boiled. When hot put in 1 teaspoon of butter, some pepper, salt, -and a dash of celery salt, and 2 tablespoons of the cooked rice, and -serve. The boiled rice can be utilised for the same meal, or used -later.</p> -</div> -</div> -<div id="ch4.52" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE-OKRA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a large saucepan, and -when melted add 1 sliced onion and let simmer for five minutes; then -stir in 1 tablespoon of flour, and when smooth and browned add 6 cups -of water; season well and let cook slowly for three quarters of an -hour. In another saucepan put ¼ cup of rice and 2 cups of sliced -okra, and strain the hot stock over the rice and okra, season well with -salt and pepper, cover closely, and let simmer gently for an hour. If -fresh okra is not available the canned okra is a very good substitute; -but if it is used, do not add it to the rice and stock until twenty -minutes before removing the soup from the fire.</p> -</div> -</div> -<div id="ch4.53" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OYSTER PLANT (SALSIFY) SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Use enough salsify to make 4 cups when sliced. Soak in -cold water for an hour, then scrape and put in fresh water, containing -some lemon juice, for fifteen minutes. The salsify must not be left out -of the water, or it will turn dark. Cut in thin slices, and put into a -saucepan containing 4 cups of water and ½ cup of milk, and let -cook <span class="pagenum">[<a id="pb67" href="#pb67" name= -"pb67">67</a>]</span>slowly for about an hour, adding 1 teaspoon of -salt when it has cooked half the time. Reserve ¼ of a cup of the -salsify, and press the remainder, with the stock, through a sieve; -return to the saucepan, add 1½ cups of milk and 1 cup of cream, -and 1 tablespoon of butter rubbed together with 1 tablespoon of flour -(or less if a thick soup is not liked), a little salt, a dash of -paprika and pepper, and serve very hot with small crackers.</p> -</div> -</div> -<div id="ch4.54" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPINACH-TOMATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter into the frying pan, and -when melted add 1 onion chopped fine, and let cook slowly for ten -minutes. Put 1 cup of cold prepared spinach into the butter and onion -and 1 cup of tomato sauce or tomatoes, and let heat through. Put 2 cups -of milk in a double boiler with 1 tablespoon of flour and 1 of butter -rubbed together. Add a pinch of soda to the tomato-spinach mixture, -press it through a sieve, and stir the purée into the milk when -it boils. Season with salt and pepper and add 1 tablespoon of -cream.</p> -</div> -</div> -<div id="ch4.55" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Put the contents of 1 can of spinach in a -chopping-bowl and chop it to a fine pulp; then put it in a double -boiler with 2 tablespoons of onion juice (grated onion), and some salt -and pepper, and 5 or 6 cups of milk. Let all cook together for twenty -minutes, then pour through a sieve, pressing the spinach to extract the -juice. Return the soup to the double boiler, add 1 tablespoon of -butter, re-season with salt and pepper and a pinch of nutmeg or -<span class="pagenum">[<a id="pb68" href="#pb68" name= -"pb68">68</a>]</span>mace, and some celery salt. A tablespoon of -whipped cream added at the last is an improvement, or 1 tablespoon of -finely chopped white and riced yolk of hard-boiled egg can be added. -The spinach itself can be prepared next day in any of the ways -described for serving spinach.</p> -</div> -</div> -<div id="ch4.56" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH SORREL SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Wash 1 quart of sorrel and put it to cook in cold -water, remove from the fire in ten minutes and drain and chop fine. Put -2 tablespoons of butter in a saucepan and fry in it when melted 1 small -onion chopped fine; then add the sorrel to this and stir for three or -four minutes and add 2 cups of cold milk and let simmer for five -minutes. Dissolve in 1 cup of milk, 1 teaspoon of sugar and 1 -tablespoon of potato flour (or other thickening), and add to the -boiling soup; then strain, reheat, and serve with the addition of 1 -tablespoon of whipped cream.</p> -</div> -</div> -<div id="ch4.57" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN SORREL SOUP</h3> -</div> -<div class="divBody"> -<p class="first">The Germans enrich the above soup by pouring it upon a -½ cup of milk in which the yolks of 2 eggs have been beaten. Do -not reverse the process, as it will curdle the soup.</p> -</div> -</div> -<div id="ch4.58" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ST. GERMAIN SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cans of peas, reserving ½ cup of them, -and put them in a double boiler with 1 onion cut in 4 pieces with a -clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 -teaspoon of sugar, 1 bay leaf, and a sprig of <span class= -"pagenum">[<a id="pb69" href="#pb69" name="pb69">69</a>]</span>parsley; -cover and let cook for half an hour, then mash the contents of the -double boiler with a potato-masher, and add to them 6 cups of water, -and when this boils add to the soup 2 tablespoons of butter and 2 of -flour rubbed together; stir well and cook fifteen minutes, then press -through a sieve. Return to the double boiler, add 2 cups of milk, the -½ cup of peas drained dry, and reheat, seasoning afresh before -serving with croutons.</p> -</div> -</div> -<div id="ch4.59" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPAGHETTI SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Melt 1 tablespoon of butter in a large saucepan, and -add to it 1 thinly sliced onion, 2 slices of carrot, 2 slices of -turnip, ½ cup of chopped celery (or 1 teaspoon of celery seed -may be used instead), and let cook very slowly. Stir frequently, and at -the end of ten minutes add 2 cloves, 10 or 12 peppercorns, a small -piece of cinnamon, and 1 large bay leaf, and 8 cups (or 2 quarts) of -cold water. Cover the saucepan and let the soup cook slowly three -quarters of an hour, then strain carefully and return to the saucepan. -Season with 1 teaspoon of salt, and add ½ cup of spaghetti -broken into inch-long pieces. Cover the saucepan and let the soup -<i>simmer</i> for an hour, as this will draw more flavour from the -spaghetti than rapid boiling, and is the better way for a soup, since -the object is to extract the flavour of the ingredients. Grated or -Parmesan cheese served with this soup is an improvement.</p> -</div> -</div> -<div id="ch4.60" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SCOTCH BROTH</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 quarts of water in kettle, and when at boiling -point add ½ cup of pearl barley, which has been tossed in hot -butter in a frying pan for five minutes, and let cook <span class= -"pagenum">[<a id="pb70" href="#pb70" name="pb70">70</a>]</span>slowly. -Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 -tablespoons of butter. Chop a sprig of parsley very fine, and put with -the other vegetables into the barley and water. Let cook slowly for two -hours, season with pepper and salt, and serve. A ½ teaspoon of -soup-browning improves the appearance of the broth.</p> -</div> -</div> -<div id="ch4.61" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH TOMATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted stir into it 3 onions thinly sliced, and let simmer for ten -minutes; then add to them the juice from 1 can of tomatoes and 2 of the -tomatoes, and let cook slowly for twenty minutes; strain, pressing -through a sieve, return to the fire, add 1 tablespoon of butter, some -pepper and salt, and stir in 2 well-beaten eggs. Do not let the soup -boil after adding the eggs.</p> -</div> -</div> -<div id="ch4.62" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO-TAPIOCA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 quarts of water into a double boiler, and when -it boils add ½ cup of tapioca. Slice 6 large tomatoes (or use 2 -cups of strained canned tomatoes), cut 2 onions fine, and fry together -until a light brown in 1 tablespoon of butter. Scrape the contents of -the pan into the kettle and let simmer slowly for an hour and a half, -then season well and serve.</p> -</div> -</div> -<div id="ch4.63" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO CREAM SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of canned tomatoes, juice and all, mash -the large pieces to a pulp, and place in a saucepan with 1½ cups -of hot water and a piece of butter the size of an <span class= -"pagenum">[<a id="pb71" href="#pb71" name="pb71">71</a>]</span>egg, a -pinch of pepper, ½ teaspoon of salt, and 1 bay leaf. Let come to -a boil, and then add ¼ teaspoon of carbonate of soda, stir for -one minute, and add 2 cups of milk. Let boil up and pour in tureen in -which is a ½ cup of cracker crumbs very finely rolled. Use this -way for ordinary use, or strain to serve in cups.</p> -</div> -</div> -<div id="ch4.64" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO AND CORN BISQUE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 quart of milk and 1 can of corn in a double -boiler and let simmer fifteen minutes; then add 1 teaspoon of butter, -season well with salt and pepper, and press through a sieve, and put -back into the double boiler. Add ½ cup of boiled tomatoes which -have been pressed through a sieve, stir together, reheat, and -serve.</p> -</div> -</div> -<div id="ch4.65" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO-MACARONI SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 can of tomatoes, 1 sprig of parsley, 1 onion -with 4 cloves stuck in it, 1 tablespoon of salt, 6 peppercorns, and 6 -cups of cold water in a saucepan, and let cook slowly for three -quarters of an hour; then strain and return to the saucepan, and when -boiling again, add ½ cup of macaroni which has been broken into -small pieces, and cover and cook for half an hour. Season afresh before -serving. Spaghetti or noodles may be used instead of macaroni.</p> -</div> -</div> -<div id="ch4.66" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Let 1 quart can of tomatoes, 2 cups of water (or rice -stock), a sprig of parsley, 1 bay leaf, and 1 onion simmer together for -fifteen minutes, then press through a sieve <span class= -"pagenum">[<a id="pb72" href="#pb72" name="pb72">72</a>]</span>and -return to the fire to boil. Rub 1 tablespoon of butter and 1 tablespoon -of flour together, and stir into the boiling soup until smooth. Add -salt, pepper, and a pinch of soda, and serve immediately with croutons. -If water in which rice has boiled is used omit the flour and the -soda.</p> -</div> -</div> -<div id="ch4.67" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO-OKRA SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Into 1½ quarts (6 cups) of boiling water put -½ cup of rice; cover and let boil fifteen minutes, then add the -contents of 1 can of “tomato-okra” and cook ten minutes -more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon of rice, and -press all the rest through a sieve. Return to the fire, season with -salt and pepper, and add the rice and tomatoes and the okra cut in thin -slices.</p> -</div> -</div> -<div id="ch4.68" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MULLIGATAWNY SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Make as above, but strain, reserving a little rice and -a little tomato to add later; stir 1 tablespoon of curry paste (or -powder) into the soup, reheat, and serve.</p> -</div> -</div> -<div id="ch4.69" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE SOUP. NO. 1</h3> -</div> -<div class="divBody"> -<p class="first">Cut in tiny squares 1 potato, 1 onion, ½ -turnip, 1 carrot, and 1 root of celery. Melt 1 tablespoon of butter in -a frying pan, add all the vegetables except the potato, and fry until a -delicate brown. Then scrape the contents of the frying pan into a -kettle containing 2 quarts of cold water, 1 teaspoon of salt, 3 -tablespoons of rice, 1 bay leaf, and a bunch of soup herbs. Let cook -slowly for one hour and a half, and then add the potatoes <span class= -"pagenum">[<a id="pb73" href="#pb73" name="pb73">73</a>]</span>and boil -twenty minutes more. Add pepper, a little fresh salt, and 1 teaspoon -soup-browning, and, if a thin soup is preferred, strain out most of the -vegetables and rice. These may be served with brown sauce and put in -individual crust cups made hot in oven after being filled.</p> -</div> -</div> -<div id="ch4.70" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE SOUP. NO. 2</h3> -</div> -<div class="divBody"> -<p class="first">When seasonable another vegetable soup may be made, -proceeding as above, but adding cauliflower and young onions instead of -carrots, etc., and thinning with 1½ cups of hot milk and adding -at the last ½ cup of boiled young peas. Add butter, pepper, and -salt, and a spoonful of cream, before serving.</p> -</div> -</div> -<div id="ch4.71" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE SOUP. NO. 3</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 generous tablespoon of butter in a large -saucepan, and fry in the butter when melted ½ cup of chopped -onion, and when a golden brown stir in carefully 1 tablespoon of flour, -and when smoothed pour on slowly 2 cups of hot water or vegetable -stock. Now put in ½ cup each of chopped carrot, turnip, parsnip, -and 1 cup of celery, and dredge well with pepper and salt, and cover -with boiling water, and let simmer for one hour. Then put in 2 cups of -parboiled potatoes, and when the vegetables are soft press through a -sieve with the stock in which they have cooked.</p> -</div> -</div> -<div id="ch4.72" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE SOUP. NO. 4</h3> -</div> -<div class="divBody"> -<p class="first">A much more simple but very palatable vegetable soup -is made by taking 1 cup of diced carrots and 1 cup of parsnips and 1 -can of peas (or fewer peas can be used), <span class="pagenum">[<a id= -"pb74" href="#pb74" name="pb74">74</a>]</span>covering them with cold -water, and after one hour’s boiling adding 2 cups of milk, to -which should be added when it boils 1 teaspoon of potato-flour, or -other thickening, and, before serving, pepper, salt, and a small piece -of butter.</p> -</div> -</div> -<div id="ch4.73" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE SOUP. NO. 5</h3> -</div> -<div class="divBody"> -<p class="first">Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 -sweet potato, the corn from 1 ear of corn, or use 2 tablespoons of -canned corn, and strain ½ can of peas, or ½ cup of fresh -peas may be used. Put 3 quarts of water in a saucepan, and when boiling -add 1 tablespoon of rice and the carrot; let boil for half an hour, -then put in the other vegetables and cook for half an hour longer, and -add 1 tablespoon of chopped parsley before serving; also season highly -with salt and pepper.</p> -</div> -</div> -<div id="ch4.74" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAM OF VEGETABLE SOUP</h3> -</div> -<div class="divBody"> -<p class="first">Melt 3 tablespoons of butter in a saucepan, and add 3 -tablespoons each of chopped celery, turnip, and carrot, and 1 -tablespoon of minced onion, 4 bay leaves, and 4 blades of mace. Cook -together very slowly for twenty minutes, stirring frequently to prevent -browning; then shake in 3 tablespoons of flour, and when blended put -the contents of the frying pan into a little less than 3 pints of milk -made hot in a double boiler. Cook twenty minutes longer, and then -season well with salt and pepper, and pour into a saucepan containing 2 -egg-yolks, beaten with ½ cup of cream or milk. The soup can then -be strained and served without any, or with only a few, of the -vegetables, or it is delicious served without straining. It can be made -at any time that is convenient and reheated for serving. <span class= -"pagenum">[<a id="pb75" href="#pb75" name="pb75">75</a>]</span></p> -</div> -</div> -<div id="ch4.75" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PURÉE OF VEGETABLE MARROW<br> -(SUMMER SQUASH)</h3> -</div> -<div class="divBody"> -<p class="first">Slice 3 onions and cover with 2 quarts of cold water, -and when it boils add a large vegetable marrow, cut in thin slices. Let -simmer slowly for two hours, then rub all through a sieve; mix 1 -tablespoon of ground rice, 1 cup of milk, and 1 tablespoon of butter in -a saucepan, and when hot add to the soup. Finish with 2 tablespoons of -boiled flageolets, or peas, and season well with salt and pepper. -<span class="pagenum">[<a id="pb77" href="#pb77" name= -"pb77">77</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">Hast thou named all the birds without a gun?</p> -<p class="line">Loved the woodrose and left it on its stalk?</p> -<p class="line">At rich men’s tables eaten bread and pulse?</p> -<hr class="tb"> -<p class="line">Oh, be my friend, and teach me to be thine!</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Ralph Waldo Emerson.</span> -<span class="pagenum">[<a id="pb79" href="#pb79" name= -"pb79">79</a>]</span></p> -</div> -</div> -<div id="ch5" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e218">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">VEGETABLES</h2> -<div id="ch5.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES IN BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Wash 1 quart of artichokes, scrape them well, and lay -them in salted water to keep them from discolouring, then put them in -salted, boiling water which has been whitened with a little milk, and -boil for twenty or twenty-five minutes. Drain and arrange in a buttered -baking dish; pour over them 3 tablespoons of melted butter, and -sprinkle the tops with browned bread crumbs finely rolled, and set them -in the oven for five minutes.</p> -<p>This dish makes a dainty entremets when served in individual gratin -dishes, in which case 2 or 3 artichokes should be arranged in each -dish. The little dish should be served on a small plate with a paper -doiley.</p> -</div> -</div> -<div id="ch5.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Prepare the artichokes as in above recipe, arrange -them in a large baking dish, or in small individual dishes, cover them -with white sauce, sprinkle the top with grated cheese and crumbs, and -put them in the oven a few minutes to brown.</p> -</div> -</div> -<div id="ch5.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES WITH TOMATO SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Prepare the artichokes as in the first recipe, but -instead of using melted butter use a little tomato sauce, and sprinkle -the artichokes with browned crumbs, and let <span class= -"pagenum">[<a id="pb80" href="#pb80" name="pb80">80</a>]</span> heat a -few moments in the oven before serving. This also is a dainty dish to -serve after the soup in individual gratin dishes.</p> -</div> -</div> -<div id="ch5.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES WITH FRENCH SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Prepare as directed, and in the water in which the -artichokes are boiling put 1 large onion and a piece of celery finely -chopped. After removing the artichokes take enough of the stock for a -sauce, season it nicely, thicken with the yolk of an egg, and strain -and pour over the hot artichokes and serve.</p> -</div> -</div> -<div id="ch5.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKE FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Boil the artichokes not more than fifteen minutes, cut -them into strips ¼ of an inch thick, dry them, dip them in -flour, and then in batter, and fry a golden brown in good butter.</p> -</div> -</div> -<div id="ch5.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED ARTICHOKES</h3> -</div> -<div class="divBody"> -<p class="first">Boil as directed, but do not quite finish cooking; let -them cool, slice them and fry in melted butter, adding 1 teaspoon of -chopped parsley just before removing from the pan.</p> -</div> -</div> -<div id="ch5.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH FRIED JERUSALEM ARTICHOKES</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and wash 1 quart of Jerusalem artichokes, cut -in slices lengthwise, and fry in a frying basket in hot vegetable fat -or oil until a golden brown. Serve with a sprinkling of lemon juice, or -with Dutch butter and browned crumbs. <span class="pagenum">[<a id= -"pb81" href="#pb81" name="pb81">81</a>]</span></p> -</div> -</div> -<div id="ch5.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES TARTARE</h3> -</div> -<div class="divBody"> -<p class="first">Select small artichokes, or cut them round with a -patent cutter, roll them in yolk of egg and then in fine crumbs, place -in a frying basket, and fry in hot vegetable fat until a golden brown. -Serve very hot, garnished with parsley, and with a tureen of sauce -Tartare. Serve alone after soup.</p> -</div> -</div> -<div id="ch5.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED ARTICHOKES WITH TOMATO SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Fry artichokes as in foregoing recipe and serve with -hot tomato sauce.</p> -</div> -</div> -<div id="ch5.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES LYONNAISE</h3> -</div> -<div class="divBody"> -<p class="first">Boil the artichokes as directed, but do net let them -quite finish cooking, then slice them. Put 1 tablespoon of butter in a -frying pan, and when melted add 1 large onion sliced or chopped, and -when onions are transparent, but not brown, add the artichokes and fry -slowly. Sprinkle with chopped parsley or chives.</p> -</div> -</div> -<div id="ch5.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKE PURÉE</h3> -</div> -<div class="divBody"> -<p class="first">Boil 1 quart of artichokes as already directed, drain, -mash and press through a fine sieve, and stir in 2 tablespoons of -melted butter; then stir over a low fire until the moisture is -exhausted. Remove from the fire, and when cold add 4 eggs which have -been well beaten, beating them briskly, and adding them slowly to the -purée; also beat in 1 tablespoon of whipped cream. When -thoroughly mixed <span class="pagenum">[<a id="pb82" href="#pb82" name= -"pb82">82</a>]</span>and light from much beating put into a large -mould, or into individual moulds, and steam or poach with water -half-way up the mould, and turn out and serve with some good sauce, -tomato or Hollandaise preferred, or the sauce described as being made -with the water in which the artichokes were boiled can be used; to it -should be added 1 teaspoon of finely chopped parsley.</p> -</div> -</div> -<div id="ch5.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JERUSALEM ARTICHOKES NEWBURG</h3> -</div> -<div class="divBody"> -<p class="first">Make a sauce with 2 cups of milk, 1 tablespoon of -butter mixed with 1 of flour, 2 yolks of eggs, and pepper and salt, and -when thickened add 2 tablespoons of sherry, and 3 cups of sliced boiled -artichokes, and ½ cup of blanched chopped almonds. Serve on -toast or in cases.</p> -</div> -</div> -<div id="ch5.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH OR GLOBE ARTICHOKES</h3> -</div> -<div class="divBody"> -<p class="first">The globe artichoke is a most delicious addition to a -vegetarian menu, and it is not because it is not known to be edible, -but because many people do not know how either to eat it or to serve -it, that it is not oftener seen in America. I have had it served to me -in almost every European country and often in restaurants in America, -and have never encountered but one cook who knew how it should be sent -to the table after cooking, and one waiter who knew how to serve it -when it got there. It is usually served half cold with the leaves -falling all about it because the “thistle,” and usually the -best of the artichoke besides, has been carelessly removed in the -kitchen; instead of which it should be served whole, as in this way -only can it be kept hot enough to be palatable. The artichoke -<span class="pagenum">[<a id="pb83" href="#pb83" name= -"pb83">83</a>]</span>should be set stem end downward on a hot, flat -dish and wound about at the base with a small table napkin, and the -person who serves it, holding it in the napkin, should reverse it and -taking a small, sharp, silvered knife should cut through the artichoke -on the bottom, using a sawing motion, and with the help of a serving -fork ease apart the “thistle” and the closely knitted small -leaves in the centre. Unless the artichokes are very large ones, a half -of one is not too much to serve each person. The “thistle” -should be removed by the server, and this should be done by carefully -separating it from the “fond” or base, which is the fleshy -part from which the leaves grow out. The leaves should be taken one by -one, by the dry tip, in the fingers, and the fleshy end thus pulled -from the base should be dipped in the sauce served, and the soft -portion removed by drawing it between the front teeth; when the leaves -are finished the base should be cut up with a fork and eaten with the -sauce.</p> -</div> -</div> -<div id="ch5.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TO STEAM GLOBE ARTICHOKES</h3> -</div> -<div class="divBody"> -<p class="first">Prepare for cooking as in the above recipe, place in a -covered steamer, and let steam forty minutes or until the leaves, when -pulled, part easily from the base.</p> -</div> -</div> -<div id="ch5.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TO BOIL GLOBE ARTICHOKES</h3> -</div> -<div class="divBody"> -<p class="first">Globe artichokes should not look dry and wrinkled when -bought, but green and fresh. Put them in cold salted water and a little -vinegar for fifteen minutes to cleanse and free from insects, then put -them in salted boiling water and boil until the leaves part easily from -the base when pulled; this should be in about half an hour, -<span class="pagenum">[<a id="pb84" href="#pb84" name= -"pb84">84</a>]</span>but the time varies with the age and size of the -artichoke; it should then be drained and the stem cut off so that it -will stand erect on the serving dish.</p> -</div> -</div> -<div id="ch5.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLOBE ARTICHOKES STUFFED WITH MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Cut the stalk from fresh artichokes and trim the -leaves to an even length, and boil them for twenty minutes, or until -the choke or thistle can be removed neatly. Put 1 tablespoon of butter -in a frying pan, and when melted add 2 finely minced shallots (or use -chives or onion tops), and 1 teaspoon of chopped parsley, and 1 cup of -chopped fresh or canned mushrooms, salt and pepper, and fry all -together for five minutes. Fill the artichoke with this, tie the leaves -together and set in a pan containing 1 cup of stock (or water), 2 -tablespoons of butter or olive oil, and bake them half an hour, basting -them thoroughly five or six times. Remove the strings, set upright and -serve very hot with Dutch butter, or any sauce preferred.</p> -</div> -</div> -<div id="ch5.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLOBE ARTICHOKES VINAIGRETTE</h3> -</div> -<div class="divBody"> -<p class="first">Serve cold boiled artichokes, which have been cut in -half and the “thistles” removed, with sauce vinaigrette, -which is French dressing to which a little chopped onion or onion juice -and chopped parsley have been added.</p> -</div> -</div> -<div id="ch5.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 lang="fr" class="main">FONDS D’ARTICHAUT</h3> -</div> -<div class="divBody"> -<p class="first">The bottom or solid part of the globe artichoke can be -bought preserved in bottles; heat them in their own liquid, drain, and -serve hot with Hollandaise sauce, or cold with sauce vinaigrette or -mayonnaise. <span class="pagenum">[<a id="pb85" href="#pb85" name= -"pb85">85</a>]</span></p> -</div> -</div> -<div id="ch5.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS</h3> -</div> -<div class="divBody"> -<p class="first">Asparagus should be carefully looked over and washed, -and then tied into a bunch with a piece of tape, with all the heads -level, then with a very sharp knife an inch or two of the stalks should -be so evenly cut off that the bunch will stand upright. Stand the -asparagus in a deep saucepan so that the tips are well out of the -water, add 1 teaspoon of salt, put a cover on the saucepan, and let -cook about half an hour or twenty-five minutes. In this way the tips -are sufficiently steamed by the time the stalks are cooked, and will -not be cooked to pieces as when immersed in water.</p> -</div> -</div> -<div id="ch5.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS WITH WHITE SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Having boiled the asparagus as directed, lift it out -by plunging a sharp fork into it two or three inches from the bottom, -lay it on a hot plate on the top of the stove, cut the tape and arrange -4 or 5 pieces each on long strips of toast, and pour over each 2 -tablespoons of nicely seasoned white sauce; arrange neatly on a long -platter with the asparagus heads all turned one way.</p> -</div> -</div> -<div id="ch5.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS WITH DUTCH BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Proceed exactly as in above recipe, but instead of the -white sauce pour a little melted butter over all, and serve with a -small tureen of Dutch butter. <span class="pagenum">[<a id="pb86" href= -"#pb86" name="pb86">86</a>]</span></p> -</div> -</div> -<div id="ch5.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HOT ASPARAGUS TIPS</h3> -</div> -<div class="divBody"> -<p class="first">Take a can of asparagus tips, drain and put in a -saucepan with 2 tablespoons of melted butter into which some paprika -has been shaken. When hot garnish with diamonds of toast to serve, and -sprinkle with salt.</p> -</div> -</div> -<div id="ch5.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WHITE ASPARAGUS</h3> -</div> -<div class="divBody"> -<p class="first">Open canned asparagus at the bottom, and after -draining, ease it from the can, so as to prevent the tips from being -injured. Lay the stalks evenly in a shallow enamelled pan, cover with -hot water or the juice from the can, and let heat through over a slow -fire. Remove after ten minutes’ cooking to a heated flat dish, -using a strainer to lift the stalks from the water. Serve with Dutch -butter, into which a few browned crumbs have been stirred, or chopped -chives can be used instead of crumbs. The asparagus can also be served -with tomato sauce.</p> -</div> -</div> -<div id="ch5.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS VINAIGRETTE</h3> -</div> -<div class="divBody"> -<p class="first">Place the can of asparagus to be used on the ice for -half an hour, then open and drain and rinse carefully in cold water. -Place on crisp lettuce leaves, using 5 or 6 stalks on each, and serve -with sauce vinaigrette.</p> -</div> -</div> -<div id="ch5.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED TIPS WITH ONION BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 tablespoon of grated onion and the drained contents of 1 -can of asparagus tips. Let all cook together slowly for five minutes, -and season with salt and pepper. <span class="pagenum">[<a id="pb87" -href="#pb87" name="pb87">87</a>]</span></p> -</div> -</div> -<div id="ch5.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS TIPS WITH WHITE SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Heat 1 can of asparagus tips with 1 tablespoon of -melted butter, and to serve, cover with ¾ of a cup of highly -seasoned white sauce in which the white of 1 hard-boiled egg has been -mixed, after being chopped fine. Sprinkle over the top the yolk of the -egg pressed through a sieve, and serve with squares of toast.</p> -</div> -</div> -<div id="ch5.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS IN BREAD CASES</h3> -</div> -<div class="divBody"> -<p class="first">Boil 2 cups of asparagus tips in salted water for -fifteen minutes, and then drain them; while they are cooking put 1 cup -of milk in a double boiler, and when boiling pour some of it on to 2 -lightly beaten eggs, stirring vigorously meanwhile, and then put the -eggs into the double boiler with the milk, and stir until it begins to -thicken. Add 1 teaspoon of butter, ½ teaspoon of salt, and -½ saltspoon of pepper, and remove from the fire. Cut the -asparagus tops into half-inch pieces and add them to the sauce. Take 5 -stale rolls, cut off the tops, remove the inside, and let them dry in -the oven; when crisp and hot fill each with the asparagus in sauce, -replace the top and serve.</p> -</div> -</div> -<div id="ch5.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED ASPARAGUS</h3> -</div> -<div class="divBody"> -<p class="first">Use either fresh green asparagus, or canned asparagus. -Cut it into two-inch lengths, and if fresh is used cook in boiling -water for ten minutes. Put 2 tablespoons of butter in a frying pan and -brown in it ½ cup of bread crumbs and ½ cup of finely -chopped roasted peanuts. Roll each bit of asparagus in beaten egg and -the crumbs and nut <span class="pagenum">[<a id="pb88" href="#pb88" -name="pb88">88</a>]</span>mixture, and arrange in a buttered gratin -dish with alternate layers of thick white sauce, seasoning each layer -with a little pepper and salt. Cover the top with crumbs and a -sprinkling of grated cheese, and brown in the oven.</p> -</div> -</div> -<div id="ch5.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRIDDLED APPLES</h3> -</div> -<div class="divBody"> -<p class="first">Peel and core large sour apples. Cut them in thick -slices and lay on a well-buttered griddle, and let fry until a light -brown; turn, and brown the other side.</p> -</div> -</div> -<div id="ch5.30" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">APPLE FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Pare and core as many tart apples as required, -sprinkle with salt, dip in batter, and fry until golden brown in hot -fat. Drain on brown paper before serving.</p> -</div> -</div> -<div id="ch5.31" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED BANANAS</h3> -</div> -<div class="divBody"> -<p class="first">Put bananas unpeeled into boiling water, let boil for -ten minutes, then peel and cut in two and serve with melted butter.</p> -</div> -</div> -<div id="ch5.32" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BANANAS WITH TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel 3 bananas and cut them in slices either -lengthwise or across, and slice 3 or 4 large tomatoes. Put 2 -tablespoons of butter in a frying pan, and when melted lay <span class= -"pagenum">[<a id="pb89" href="#pb89" name="pb89">89</a>]</span>in the -bananas and tomatoes and sprinkle well with salt, pepper, and 1 -tablespoon of sugar. Let cook slowly, and when browned on the bottom -turn and add another sprinkling of sugar, brown again, and serve very -hot.</p> -</div> -</div> -<div id="ch5.33" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BANANA FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Pare the bananas required, cut each in half crosswise, -and then split each half. Sprinkle with salt and dip in batter and fry -until a golden brown in hot fat. Drain on brown paper and serve very -hot.</p> -</div> -</div> -<div id="ch5.34" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOSTON BAKED BEANS</h3> -</div> -<div class="divBody"> -<p class="first">Cover with cold water 3 or 4 cups of dry California -pea beans, or any small white beans, and let them soak over night. The -next morning drain and put on the stove in a large kettle well filled -with water, and let cook slowly, with ¼ of a teaspoon of soda -added, for half an hour. Put 2 tablespoons of butter in the bean-pot, -or a deep baking dish, drain the beans, and put them in the butter. -Pour over them slowly 4 tablespoons of dark molasses, 1 tablespoon of -salt, and add 1 tablespoon of butter; then fill the bean-pot to the top -with hot water and bake in a very slow oven for 6 or 7 hours. As the -water cooks away replace it. This will require doing about three times -during the baking. Serve in the dish in which they were cooked, and -garnish with whole black pickled walnuts. <span class="pagenum">[<a id= -"pb90" href="#pb90" name="pb90">90</a>]</span></p> -</div> -</div> -<div id="ch5.35" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN STRING BEANS</h3> -</div> -<div class="divBody"> -<p class="first">If fresh beans are used pick them over, remove the -ends and “strings,” and boil for half an hour or more; then -drain them, and add 1 tablespoon of butter and 2 tablespoons of milk, -season with salt and pepper, and serve after ten minutes’ slow -cooking. If canned beans are used omit the first long boiling.</p> -</div> -</div> -<div id="ch5.36" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GOLDEN WAX BEANS</h3> -</div> -<div class="divBody"> -<p class="first">If fresh beans are used wash, remove the ends and -“strings,” and boil for three quarters of an hour, or until -tender, in salted water; then drain and add to them 1 tablespoon of -butter, and 2 tablespoons of milk, let cook slowly for ten minutes, and -season well with salt and pepper. In using canned beans omit the first -boiling.</p> -</div> -</div> -<div id="ch5.37" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH BEANS (FLAGEOLETS)</h3> -</div> -<div class="divBody"> -<p class="first">Those in glass are the best; drain and put in a double -boiler with 1 tablespoon of butter, pepper and salt, and 1 tablespoon -of cream. Serve very hot.</p> -</div> -</div> -<div id="ch5.38" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DRIED BEANS DEUTSCHLAND</h3> -</div> -<div class="divBody"> -<p class="first">Pick over 1½ cups of dried beans of any sort, -cover with water, and soak ten hours or more. Drain and put in boiling -water (or the stock onions or leeks have boiled in), and let cook -slowly for two hours, or until tender but unbroken, then drain. Put 2 -tablespoons of butter in a frying pan, and when melted add 1 onion -chopped fine, and let it cook slowly for ten minutes; then add the -beans and season with salt and pepper and put over them 2 tablespoons -<span class="pagenum">[<a id="pb91" href="#pb91" name= -"pb91">91</a>]</span>of lemon juice or 1 tablespoon of “reduced -vinegar,” and let cook very slowly for ten or fifteen minutes -that all may be well blended before serving.</p> -</div> -</div> -<div id="ch5.39" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WHITE BEANS FLORENTINE</h3> -</div> -<div class="divBody"> -<p class="first">Soak 4 cups of white kidney beans for ten hours, then -boil them two hours. Slip the skins off and put them into a saucepan -with 1 cup of broth and a bunch of sweet herbs, 1 bay leaf, and 2 -tablespoons of Marsala or sherry. Cover and let them cook slowly for -thirty minutes. Remove the herbs and stir in 1 tablespoon of butter and -1 tablespoon of flour rubbed well together, stir until smooth, and then -pour on 1 cup of cream or milk into which 1 egg has been beaten; -continue to stir, add 1 tablespoon of lemon juice, 1 tablespoon of -chopped parsley, and serve with grated cheese.</p> -</div> -</div> -<div id="ch5.40" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEANS AND CORN ESCALLOPED</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 can of green string beans, or Lima beans, and 1 -can of sweet corn. Butter a baking dish, and arrange a layer of beans; -dot with butter, and season with pepper and salt, then put on this a -layer of corn about half an inch deep, season, and so proceed until the -dish is filled. Then pour ½ cup of milk over all, sprinkle with -bread crumbs, and bake for fifteen minutes, or until the crumbs are -browned.</p> -</div> -</div> -<div id="ch5.41" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN BEANS</h3> -</div> -<div class="divBody"> -<p class="first">Use 3 cups of white haricot beans, soak for several -hours, boil two hours in salted water, then drain. Put 1 tablespoon of -butter in a saucepan, and when melted add 1 <span class= -"pagenum">[<a id="pb92" href="#pb92" name="pb92">92</a>]</span>large -onion chopped fine and 2 bay leaves. Let cook slowly for eight minutes, -then put into the pan the boiled beans, and season with salt and -pepper; let heat through, stirring gently, and add 1 cup of tomato -sauce two minutes before removing from the fire.</p> -<p>Canned brown or red beans may be used, giving the same dish -practically with far less trouble.</p> -</div> -</div> -<div id="ch5.42" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH BEANS</h3> -</div> -<div class="divBody"> -<p class="first">Soak for eight or ten hours any sort of large dried -beans, then drain them and put them into boiling water two hours or -more, or until cooked. One way of testing them is to remove a few and -blow on them; if the skins crack they are done. Drain, and put them in -a bean-pot or casserole and sprinkle with 2 tablespoons of chopped -onion and 2 cups of strained tomatoes, and dredge well with salt. Cover -the dish and bake slowly for an hour. A quarter of an hour before -taking out, pour over them 1 tablespoon of melted butter and remove the -cover.</p> -</div> -</div> -<div id="ch5.43" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIMA BEANS</h3> -</div> -<div class="divBody"> -<p class="first">Let Lima beans stand in cold water for an hour or so -after they are shelled, and in cooking them allow 8 cups of water to -every 4 cups of beans. Put them in boiling salted water, and let them -cook for an hour, or more if not fresh picked. Drain them and add -½ cup of the water they cooked in, ½ cup of milk, 1 -tablespoon of butter, and season highly with salt and pepper.</p> -<p>Dried beans must soak ten or twelve hours and cook <span class= -"pagenum">[<a id="pb93" href="#pb93" name="pb93">93</a>]</span>two -hours. Canned Lima beans only need reheating, draining, and a little -milk and butter and seasoning added to them.</p> -</div> -</div> -<div id="ch5.44" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIMA BEANS HOLLANDAISE</h3> -</div> -<div class="divBody"> -<p class="first">Boil 1 quart of beans until tender, salting them well -when half cooked. Beat a large tablespoon of butter to a cream, beat in -the yolk of 1 egg, 1 tablespoon of finely chopped parsley, 1 saltspoon -of black pepper, and 2 teaspoons of lemon juice; when this sauce is -well mixed stir it into the beans, taking care not to break them.</p> -</div> -</div> -<div id="ch5.45" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED LIMA BEANS</h3> -</div> -<div class="divBody"> -<p class="first">Cover 2 cups of boiled Lima beans with 1 scant cup of -cream, and let simmer in a double boiler for ten minutes; then add 1 -teaspoon of butter, and season with salt, pepper, and a dash of -nutmeg.</p> -</div> -</div> -<div id="ch5.46" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIMA BEAN SAUQUETASH</h3> -</div> -<div class="divBody"> -<p class="first">Boil 2 cups of freshly picked Lima beans in 1 quart of -water for half an hour, then drain them and add 1 cup of milk, 1 -tablespoon of butter, and enough green corn cut from the cob to make 2 -cups. Season well, and let simmer for fifteen minutes, and salt again -before serving.</p> -<p>If canned corn and canned beans are used they need be cooked for -only ten minutes. <span class="pagenum">[<a id="pb94" href="#pb94" -name="pb94">94</a>]</span></p> -</div> -</div> -<div id="ch5.47" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Great care should be taken in washing beets that the -small rootlets are not broken or the skin of the beet bruised, as -anything which causes the juice to escape injures both the taste and -the colour. In the city, beets are seldom obtainable which require less -than two or three hours’ cooking; but really young, small beets -should not require more than one hour’s boiling. When boiled they -should be drained, then plunged into cold water, after which the skin -can be rubbed off with the hand. Some, however, prefer that beets -should be baked or steamed; the time required to cook will then be -somewhat longer. Canned beets are a great convenience.</p> -</div> -</div> -<div id="ch5.48" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Boil 6 or 7 medium-sized beets until tender, then -remove them from the saucepan and place them in cold water; rub the -skins off carefully with the hands, and cut them in half-inch cubes. -Make a sauce of 2 tablespoons of butter creamed with 2 tablespoons of -flour and ½ cup of the water in which the beets were boiled, 2 -tablespoons of cream, 2 tablespoons of vinegar, 2 teaspoons of sugar, -½ teaspoon of salt, and 1 saltspoon of pepper. Pour the sauce -over the hot beets and serve in a heated deep dish.</p> -</div> -</div> -<div id="ch5.49" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VIRGINIA BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Carefully peel boiled beets, and with a sharp knife -cut into very thin, even slices, laying them as sliced into a heated -vegetable dish; when a layer has been made over the bottom, dot it well -with butter, season lightly with <span class="pagenum">[<a id="pb95" -href="#pb95" name="pb95">95</a>]</span>salt, and sprinkle with 1 -tablespoon of granulated sugar; then arrange another layer of beets -with butter, salt, and sugar, and proceed in this way until the dish is -filled. The work should be done near the fire in order that the beets -may not cool, as the dish should be served very hot. If, however, the -beets have cooled in preparation, set them in a hot oven for a few -minutes, and turn them with a spoon in the dish before serving in order -that they may be juicy.</p> -</div> -</div> -<div id="ch5.50" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PICQUANT BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Peel hot cooked beets, cut into slices, and toss about -for three or four minutes in a saucepan which contains 3 tablespoons of -butter to which has been added 1 teaspoon of plain vinegar, or a few -drops of tarragon, 2 cloves, and 1 teaspoon of sugar.</p> -</div> -</div> -<div id="ch5.51" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Make a sauce of 1 tablespoon of butter, when melted -add 1 tablespoon of flour, 2 teaspoons of onion juice, ½ -teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of lemon juice, -and enough hot water to make the sauce the right consistency; then add -freshly sliced cooked beets, and let cook together three or four -minutes before serving.</p> -</div> -</div> -<div id="ch5.52" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PICKLED BEETS</h3> -</div> -<div class="divBody"> -<p class="first">Place slices of cold beets in a deep porcelain or -glass receptacle, place some peppercorns among them, and a few -allspice, cover with mild vinegar, and let stand ten or twelve hours -before using. <span class="pagenum">[<a id="pb96" href="#pb96" name= -"pb96">96</a>]</span></p> -</div> -</div> -<div id="ch5.53" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS</h3> -</div> -<div class="divBody"> -<p class="first">Brussels sprouts are best if laid for ten minutes, -after trimming and looking over, in salted cold water which contains -some lemon juice. They should then be drained and put in a large -saucepan filled with boiling water containing salt and a pinch of soda. -Parboil in this ten minutes, then lift them with a strainer and put in -a steamer above the boiling water; cover, and let steam half an hour to -finish cooking.</p> -<p>If sprouts are cooked by boiling instead of steaming, leave the -saucepan uncovered, as this will keep the odour from being pronounced. -Boil in salted water from twenty to thirty minutes, drain the instant -they are tender, and serve with melted butter.</p> -</div> -</div> -<div id="ch5.54" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS IN DUTCH BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Put boiled Brussels sprouts in a saucepan with 2 -tablespoons of melted butter, to which has been added a tablespoon of -lemon juice; stir until hot and add pepper and salt.</p> -</div> -</div> -<div id="ch5.55" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS WITH CELERY</h3> -</div> -<div class="divBody"> -<p class="first">Trim and wash in cold running water 1 quart of -Brussels sprouts; then place them in a saucepan, cover with boiling -water, and let them boil for five minutes; then drain and cover with -fresh boiling water containing 1 teaspoon of salt. Boil for another -twenty-five minutes <i>uncovered</i>, and then drain them. Wash enough -celery to make 1½ cups when cut in pieces one inch long, put -this in a saucepan with 3 tablespoons of butter, stir well together, -and <span class="pagenum">[<a id="pb97" href="#pb97" name= -"pb97">97</a>]</span>add 1½ cups of scalded milk containing 2 -tablespoons of flour; when this is thickened add the sprouts, season -with salt and pepper, and serve very hot.</p> -</div> -</div> -<div id="ch5.56" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS WITH CHESTNUTS</h3> -</div> -<div class="divBody"> -<p class="first">To every cup of Brussels sprouts allow ½ cup of -blanched chestnuts which have been cooked for fifteen minutes; put the -sprouts and chestnuts together, cook another forty minutes, drain, and -serve with white sauce.</p> -</div> -</div> -<div id="ch5.57" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS LYONNAISE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 tablespoon of chopped onion; when this is beginning to -brown add 4 cups of boiled sprouts, and stir together for three or four -minutes, unless the sprouts were cold, in which case they should be -tossed about with the butter and onion until hot.</p> -</div> -</div> -<div id="ch5.58" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED BRUSSELS SPROUTS</h3> -</div> -<div class="divBody"> -<p class="first">Cover freshly boiled Brussels sprouts with a white -sauce made entirely of milk, or of the stock in which they were cooked, -with 1 tablespoon of cream added.</p> -</div> -</div> -<div id="ch5.59" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BRUSSELS SPROUTS IN BREAD CASES</h3> -</div> -<div class="divBody"> -<p class="first">Cut stale bread into three-inch squares, and with a -sharp knife cut out the centre, leaving a bottom and four sides like a -box; brush over with melted butter, and brown in <span class= -"pagenum">[<a id="pb98" href="#pb98" name="pb98">98</a>]</span>the -oven. Serve sprouts prepared in any of the above ways in these cases; -the creamed sprouts are perhaps the best served this way.</p> -</div> -</div> -<div id="ch5.60" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Wash cabbage carefully after cutting it in half, and -let it boil for five minutes in well-salted boiling water; pour this -water off and re-cover with fresh boiling water; let cook for half an -hour, then add 1 teaspoon of salt, and let finish cooking, which will -be in about another half an hour for a medium-sized cabbage.</p> -<p>Cabbage should never be covered while boiling, as covering increases -the odour in cooking.</p> -</div> -</div> -<div id="ch5.61" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NEW ENGLAND CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Cut a cabbage in quarters, wash it thoroughly, and -parboil it for five minutes in salted water; then drain and cook with 2 -carrots and 2 turnips for an hour or until tender, in any strong -vegetable stock, to which 1 tablespoon of butter has been added. Drain -and dampen with a little of the stock to serve, and season well with -salt and pepper.</p> -</div> -</div> -<div id="ch5.62" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WESTERN CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Take 4 or 5 cups of shredded white cabbage and put in -a frying pan in which 1 tablespoon of butter has been melted. Press the -cabbage into the pan, dredge with salt and pepper, and pour over it -½ cup of vinegar and ½ cup <span class="pagenum">[<a id= -"pb99" href="#pb99" name="pb99">99</a>]</span>of water; cover and let -cook very gently for half an hour or somewhat less.</p> -<p>Red cabbage can be prepared in this same way, and a pretty dish is -made by using equal quantities of red and white cabbage.</p> -</div> -</div> -<div id="ch5.63" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CABBAGE SARMAS</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 onion chopped fine, and after it has cooked gently for ten -minutes stir into it 1 cup of boiled rice, ½ cup of chopped -nuts, 1 teaspoon of salt, 1 saltspoon of pepper, and 1 tablespoon of -melted butter. Parboil a small cabbage for fifteen minutes, then -separate its leaves, and into each leaf roll 1 tablespoon of the -force-meat; pack tightly in a shallow pan, dredge with salt and pepper, -and cover with the water in which the cabbage cooked; lay 2 bay leaves -on the top, and let simmer for fifteen minutes. Serve with melted -butter or tomato sauce.</p> -</div> -</div> -<div id="ch5.64" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CABBAGE LICHTENSTEIN</h3> -</div> -<div class="divBody"> -<p class="first">Cut one large cabbage into small pieces, not using the -stalk. Wash well and put in a kettle of boiling water with 1 teaspoon -of salt and 1 tablespoon of caraway seed. Cook for half an hour -uncovered, then add to the cabbage 4 large potatoes peeled and -quartered, season afresh with salt, and let cook another twenty -minutes. Put 2 tablespoons of butter in a frying pan, and when melted -add 1 onion chopped fine and 1 tablespoon of flour; let all cook -together until brown, then scrape the contents of the frying pan into -the cabbage, etc., and cook slowly for twenty minutes more, or until -the stock is almost cooked away. <span class="pagenum">[<a id="pb100" -href="#pb100" name="pb100">100</a>]</span></p> -</div> -</div> -<div id="ch5.65" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LADY CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Boil firm white cabbage fifteen minutes, changing the -water then for more from the boiling teakettle; continue boiling for -half an hour or until tender, then drain and set aside until perfectly -cold. Chop fine, season with pepper and salt, add 1 or 2 well-beaten -eggs, 1 tablespoon of butter, and ½ cup of rich milk. Stir all -well together and bake in a buttered dish until brown. The oven should -be moderately hot, and the same care used as in the baking of a -custard. Serve in the baking dish.</p> -</div> -</div> -<div id="ch5.66" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">COLD SLAW</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of vinegar on to boil in a saucepan, -and add to it when boiling ½ cup of sour or fresh milk or cream -containing 2 lightly beaten eggs; stir and then add 1 tablespoon of -butter, salt and pepper, and pour over 4 cups of shredded cabbage -arranged in a deep bowl. Serve cold.</p> -</div> -</div> -<div id="ch5.67" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN RED CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Put 3 or 4 cups of shredded red cabbage into a -saucepan with 1 tablespoon of butter, 1 finely chopped apple, and the -juice of half a lemon; sprinkle lightly with sugar, season with salt -and pepper, cover, and let cook from half to three quarters of an -hour.</p> -</div> -</div> -<div id="ch5.68" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HUNGARIAN CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Quarter a red cabbage, remove the stalk parts and wash -well, and put it in a kettle containing enough boiling water to cover -it. Let boil for three quarters of an hour <span class= -"pagenum">[<a id="pb101" href="#pb101" name="pb101">101</a>]</span>or -until tender, and then drain, gently pressing out all the water. Put 2 -tablespoons of butter in a frying pan, and when melted add 1 onion -chopped fine and 1 tablespoon of flour; stir until smooth and let cook -until brown. Then add ½ cup of brown sugar, ⅓ of a cup of -vinegar, and salt well. Add the shredded cabbage to this, and let all -simmer together for fifteen or twenty minutes before serving.</p> -</div> -</div> -<div id="ch5.69" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PICKLED RED CABBAGE</h3> -</div> -<div class="divBody"> -<p class="first">Chop or shred enough cabbage to make 2 quarts (8 cups) -and add to it 1 large onion chopped fine and 1 tablespoon of salt; mix -well together and let stand over night in a covered jar. Next day press -through a colander to drain, and then place a layer of cabbage in a -jar, sprinkle over it a few mustard seeds and 2 or 3 cloves, and -proceed in this way until the cabbage is all used. Do not press down. -Cover with cider vinegar, and use any time after twenty-four hours.</p> -</div> -</div> -<div id="ch5.70" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED CARROTS</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and wash enough carrots to make 4 cups when cut -in dice, and put them in a double boiler containing half milk and half -water at boiling point. Let them cook slowly for forty minutes or until -tender, then drain them and put them in a hot dish at the side of the -stove. Use 1 cup of the stock they cooked in to make a sauce, with 1 -tablespoon of butter, 1 of flour, and plenty of salt and pepper. Pour -the sauce over them to serve. <span class="pagenum">[<a id="pb102" -href="#pb102" name="pb102">102</a>]</span></p> -</div> -</div> -<div id="ch5.71" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED CARROTS AND POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">To 1 quart of cold boiled potatoes, cut in dice, add 1 -cup of boiled diced carrots. Put them in a double boiler and cover with -1½ cups of highly seasoned white sauce, to which has been added -1 tablespoon of onion juice and 1 tablespoon of finely chopped parsley; -let boil up once and serve.</p> -</div> -</div> -<div id="ch5.72" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CARROTS SAUTÉ</h3> -</div> -<div class="divBody"> -<p class="first">Use boiled carrots cut in dice or fancy shapes and -toss them for five minutes in hot butter. Season with salt and pepper, -add a little chopped parsley, and serve very hot.</p> -<p>Fancy shaped German carrots in glass bottles can be used instead of -fresh ones.</p> -</div> -</div> -<div id="ch5.73" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLORIFIED CARROTS</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of diced carrots and boil them in slightly -sweetened water about half an hour, or until tender, and let them cool. -Put 1 tablespoon of butter into a saucepan, add to it 1 teaspoon of -grated onion, and toss together until hot; then add the diced carrots -and 1 cup of well-made white sauce. Butter small individual gratin -dishes, fill them with the carrot mixture, sprinkle the top with a few -lightly browned bread crumbs, then with chopped chives, and set in a -hot oven for five minutes. Serve alone as an entrée, placing -each dish on a small plate with a paper doily.</p> -<p>This dish can be varied by using more chives mixed with the carrots -and omitting the onion, or, if chives are not at <span class= -"pagenum">[<a id="pb103" href="#pb103" name= -"pb103">103</a>]</span>hand, they can be omitted when the onion is -used, and finely chopped parsley substituted to garnish the top.</p> -<p>The quantities given here can be doubled, and the carrots cooked in -a large baking dish as an addition to the main course of a luncheon or -dinner.</p> -</div> -</div> -<div id="ch5.74" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLAZED CARROTS</h3> -</div> -<div class="divBody"> -<p class="first">For this, the carrots must be cut into even cones or -ovals, and it is convenient to use the imported carrots in glass -bottles. If these are used they are already boiled; if fresh carrots -are used scrape and wash them and cut out the little shapes with a -patent cutter, then boil slowly until tender, but not quite done, and -put 2 or 3 cups of them in a frying pan with 2 tablespoons of butter, -which has been melted, sprinkle with fine sugar, and stir over a hot -fire until they begin to brown; then add 2 tablespoons of the stock -they boiled in, continue to stir them, add more stock if needed, and -continue stirring until the carrots are nicely glazed. Serve alone or -as a garnish.</p> -</div> -</div> -<div id="ch5.75" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CARROTS DELMONICO</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and cut in dice enough carrots to fill a small -baking dish; cover with boiling water in which is 1 tablespoon of -sugar, and 1 tablespoon of butter, and let cook for half an hour, or -until tender. Drain and let them cool, and then arrange them in the -baking dish with the following sauce: Melt 3 tablespoons of butter, add -3 tablespoons of flour, and when this is smooth stir into it, using a -little at a time, 1 cup of the stock in which the carrots were cooked, -½ cup of cream or milk containing <span class="pagenum">[<a id= -"pb104" href="#pb104" name="pb104">104</a>]</span>the beaten yolks of 2 -eggs; when smooth add ½ tablespoon of lemon juice, and salt and -pepper well. Sprinkle the top with finely rolled crumbs and let brown -in the oven.</p> -</div> -</div> -<div id="ch5.76" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CARROT SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Mix 2 cups of boiled, mashed carrots, 2 tablespoons of -chopped onion, fried for five minutes in 1 tablespoon of butter, 1 cup -of milk or cream in which 3 egg-yolks are beaten, ½ teaspoon of -nutmeg, salt and pepper, and when well blended add lightly with a fork -the stiffly beaten whites of the 3 eggs. Sprinkle with bread crumbs and -bake to brown about fifteen or twenty minutes.</p> -</div> -</div> -<div id="ch5.77" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAULIFLOWER</h3> -</div> -<div class="divBody"> -<p class="first">Leave all the green that looks fresh and palatable on -the cauliflower, and wash it and let it stand from fifteen minutes to -half an hour in salted water. Then put it in a saucepan, stem -downwards, with the top barely covered with boiling water, and, if the -saucepan is not too large, it will keep the cauliflower upright, so -that the delicate top will not cook to pieces before the green stalk is -tender. A small cauliflower will take half an hour to cook, and the -lower part can be tried with a fork to see when it is tender. Leave the -saucepan uncovered in cooking cauliflower, and the odour from the -cooking will be very much lessened and the cauliflower more delicate in -taste.</p> -</div> -</div> -<div id="ch5.78" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED CAULIFLOWER</h3> -</div> -<div class="divBody"> -<p class="first">Boil and drain a cauliflower and serve over it 1 cup -of white sauce. <span class="pagenum">[<a id="pb105" href="#pb105" -name="pb105">105</a>]</span></p> -</div> -</div> -<div id="ch5.79" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAULIFLOWER AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Boil a large cauliflower, drain it, and break the -sprays apart. Arrange in layers in a buttered baking dish, sprinkling -each layer with cheese, and seasoning it with pepper and salt. When the -dish is filled pour on 1 cup of white sauce, sprinkle the top with -crumbs and cheese, and let bake fifteen minutes to brown.</p> -</div> -</div> -<div id="ch5.80" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAULIFLOWER IN A GERMAN WAY</h3> -</div> -<div class="divBody"> -<p class="first">Boil a cauliflower and drain it, dredge with salt and -pepper, and cover the white part with melted butter, and then dust this -with browned bread crumbs; pour ¾ of a cup of Dutch butter over -it, and let it heat for five minutes in the oven in the shallow gratin -dish in which it should be served.</p> -</div> -</div> -<div id="ch5.81" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN CAULIFLOWER</h3> -</div> -<div class="divBody"> -<p class="first">Boil and drain a cauliflower and dredge the top with -pepper and salt, sprinkle with grated cheese, and pour a little melted -butter over it. Set in the oven for five minutes to brown, and serve -surrounded with tomato sauce.</p> -</div> -</div> -<div id="ch5.82" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAULIFLOWER FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Boil a cauliflower for twenty-five minutes, or until -nearly tender, then drain it and let it cool. When cold separate the -sprays and dredge with salt and pepper, then dip in batter, and fry in -deep fat until a golden brown. Drain and serve very hot. <span class= -"pagenum">[<a id="pb106" href="#pb106" name="pb106">106</a>]</span></p> -</div> -</div> -<div id="ch5.83" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED CELERY</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and trim 3 or 4 heads of celery, leaving the -roots on and cutting the tops off; cut each stalk in half, lengthwise, -and into pieces five inches long; wash carefully in running water, and -then blanch in boiling water for ten minutes. Drain and tie the stalks -together like bunches of asparagus, and put them in a saucepan -containing 2 cups of water, 2 cups of milk, ½ a carrot, ½ -an onion with 2 cloves stuck in it, 1 teaspoon of salt, and 1 scant -saltspoon of pepper, and let simmer three quarters of an hour or more, -or until quite tender when tried with a fork. Remove the celery, strain -the stock, and use 1 cup of it in making a sauce, with 1 tablespoon of -butter and 1 tablespoon of flour. Untie the bunches of celery, and -arrange them evenly on toast with the sauce poured over them.</p> -</div> -</div> -<div id="ch5.84" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CELERY IN BROWN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Prepare celery as above, boil for three quarters of an -hour or until tender, drain, and cover with the brown sauce described -below, omitting the wine, and serve in an ordinary vegetable dish.</p> -</div> -</div> -<div id="ch5.85" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CELERY IN CASSEROLE</h3> -</div> -<div class="divBody"> -<p class="first">Cut celery in four-inch lengths, halving each stalk -lengthwise, and leaving the root on, wash well and parboil for ten -minutes in salted water or milk, and arrange in a square, covered -casserole. Put 2 tablespoons of butter in a saucepan, and when browned -add 2 tablespoons of flour. Stir until well dissolved, then add 2 cups -of the water <span class="pagenum">[<a id="pb107" href="#pb107" name= -"pb107">107</a>]</span>in which the celery cooked, 1 scant teaspoon of -salt, 1 small saltspoon of pepper, and 2 bay leaves. Stir until smooth, -and then strain and pour this sauce over the celery, add 1 teaspoon of -sherry or Madeira, cover the dish, set it in a shallow pan containing a -little water, and let it cook for half an hour in the oven. Serve in -the casserole.</p> -</div> -</div> -<div id="ch5.86" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED CELERY</h3> -</div> -<div class="divBody"> -<p class="first">Cut 2 bunches of celery into two-inch lengths, wash -thoroughly, and let blanch in boiling water and milk, using equal -quantities of each, for fifteen minutes, then remove the celery and let -it cool; add to 1 cup of the milk and water stock 1 tablespoon of -butter blended with 1 tablespoon of flour, some pepper and salt, and -when smoothed remove from the fire and beat into it vigorously 2 eggs. -Arrange the celery in a buttered baking dish, pour the sauce over it, -spread the top thickly with crumbs, and put in the oven. Cover for -twenty minutes, then uncover and let brown nicely before serving.</p> -</div> -</div> -<div id="ch5.87" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CÊPES IN BLACK BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">French Cêpes come in tin or glass. Put 3 -tablespoons of butter in a pan, with 2 bay leaves, a few celery seeds -and 1 clove of garlic; let it slowly brown. Strain and add cêpes -and let them heat in the butter. Season with salt and paprika and serve -very hot. <span class="pagenum">[<a id="pb108" href="#pb108" name= -"pb108">108</a>]</span></p> -</div> -</div> -<div id="ch5.88" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AMERICAN SWEET CORN</h3> -</div> -<div class="divBody"> -<p class="first">Sweet corn on the cob, which has been picked within -twenty-four hours of the time of using, should be dropped into rapidly -boiling, slightly salted water, and boiled not more than eight or ten -minutes.</p> -</div> -</div> -<div id="ch5.89" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROAST CORN</h3> -</div> -<div class="divBody"> -<p class="first">To roast sweet corn, leave the husks on the cob, and -put in a slow oven and let bake for half an hour. Take off the husks -and silk and serve at once. Some think this method of cooking the -delicate American vegetable retains the flavour of the corn more than -the usual way of boiling it.</p> -</div> -</div> -<div id="ch5.90" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN PUDDING</h3> -</div> -<div class="divBody"> -<p class="first">Use 6 or 7 ears of sweet corn, and cut each row down -the middle with a sharp knife, and then cut the grains from the ear, -and add to them 2 cups of milk, 1 teaspoon of salt, 1 saltspoon of -pepper, 1 teaspoon of sugar, 1 tablespoon of melted butter, and 2 -slightly beaten eggs. Put this into a baking dish and bake like a -custard, in a slow oven for half an hour, taking care it does not cook -too long nor get too hot lest it curdle. Canned corn may be used when -fresh is out of season.</p> -</div> -</div> -<div id="ch5.91" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN PUDDING IN TOMATO OR PEPPER CASES</h3> -</div> -<div class="divBody"> -<p class="first">Bake the preceding in cases made by scooping a large -part of the inside from large, solid tomatoes, or in hollowed-out -green, sweet peppers. <span class="pagenum">[<a id="pb109" href= -"#pb109" name="pb109">109</a>]</span></p> -</div> -</div> -<div id="ch5.92" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN CREOLE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 can of corn into a saucepan with 1 tablespoon of -chopped green peppers and ½ cup of milk, and cook slowly for ten -minutes; then season with salt and pepper and add 1 tablespoon of -butter and serve. This may be put in a baking dish, covered with -crumbs, and baked for fifteen minutes.</p> -</div> -</div> -<div id="ch5.93" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN AND TOMATO PIE</h3> -</div> -<div class="divBody"> -<p class="first">Butter a pudding dish and fill it with alternate -layers of boiled or canned corn and tomatoes, and season with salt, -pepper, and butter; cover the top with pie-crust and bake in a -moderately hot oven for fifteen minutes. If a crust is not desired the -dish can be covered with bread crumbs and browned. If fresh tomatoes -and corn are used the pie will require twice the time to cook, the -first half of the time covered with a plate, and the last half -uncovered.</p> -</div> -</div> -<div id="ch5.94" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN CHOWDER</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 sliced onion, and let cook slowly for five minutes; then -add to it 4 cups of potatoes which have been parboiled for five -minutes, and then cut in small squares, and 2 cups of boiling water. -Let cook for twenty minutes or until the potatoes are tender, then add -1 can of sweet corn, 4 cups of hot milk, 1 tablespoon of butter, and -plenty of salt and pepper, and let heat through. Break 8 soda crackers -into a deep dish, and pour the chowder over them to serve. <span class= -"pagenum">[<a id="pb110" href="#pb110" name="pb110">110</a>]</span></p> -</div> -</div> -<div id="ch5.95" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RHODE ISLAND ESCALLOP</h3> -</div> -<div class="divBody"> -<p class="first">Bake 4 medium-sized sweet potatoes for half an hour, -then scrape out the potato and chop it into small bits. Boil 2 ears of -green corn for ten minutes, run a sharp knife down each row of grains, -cutting them in two, and then cut the corn from the cob and mix it with -the chopped sweet potato. Butter six individual gratin dishes and fill -them with the mixed corn and potato, sprinkle them with salt, pour 1 -tablespoon of melted butter over each, cover with bread crumbs, and let -cook for eight or ten minutes in the oven. The same mixture can be used -to fill a baking dish, and enough melted butter used to moisten the -potato thoroughly.</p> -</div> -</div> -<div id="ch5.96" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED CUCUMBERS</h3> -</div> -<div class="divBody"> -<p class="first">Peel 4 or 5 cucumbers, quarter them, and cover them -with boiling salted water, and let them cook from twenty to thirty -minutes; then drain, saving the water in which they were cooked. Make a -sauce of 2 tablespoons of butter and 2 tablespoons of flour rubbed -together, and 2 cups of the water in which the cucumbers were boiled, -stir until smooth, and when it boils add the juice of 1 lemon, 1 -teaspoon of salt, and some paprika; arrange the cucumbers on slices of -toast and serve with the sauce poured over them.</p> -</div> -</div> -<div id="ch5.97" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STUFFED CUCUMBERS</h3> -</div> -<div class="divBody"> -<p class="first">Peel the cucumbers and cut into pieces about two -inches long, scoop out the centre of each piece about half-way down to -form a cup, fill this with chopped onions and <span class= -"pagenum">[<a id="pb111" href="#pb111" name= -"pb111">111</a>]</span>chopped mushrooms that have been fried together -in butter, cover the tops with crumbs, and let brown in the oven.</p> -</div> -</div> -<div id="ch5.98" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED EGG-PLANT WITH SAUCE TARTARE</h3> -</div> -<div class="divBody"> -<p class="first">Peel and cut an egg-plant into half-inch slices, dust -quickly with salt and pepper, roll in beaten egg-yolk, then in fine -bread crumbs, and fry in hot vegetable fat; drain on brown paper and -serve very hot. Either serve sauce Tartare with this, or arrange a -spoonful on each round of egg-plant. Garnish with sprigs of watercress, -celery tops, or parsley.</p> -</div> -</div> -<div id="ch5.99" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED EGG-PLANT WITH TOMATO SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Fry as in foregoing recipe and serve a savoury tomato -sauce with the egg-plant. Never soak egg-plant in salt and water, as it -takes away its crispness.</p> -</div> -</div> -<div id="ch5.100" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED ENDIVE</h3> -</div> -<div class="divBody"> -<p class="first">Cut the outside leaves from heads of endive, and wash -the endive thoroughly; then drain and put in boiling salted water for -fifteen minutes. Drain again and cover with cold water for a few -minutes, then chop and put in a saucepan with some butter, allowing 1 -tablespoon for each head of endive, cover and let cook slowly for ten -minutes, salt well, moisten with cream and sprinkle with paprika, and -serve on toast or garnished with triangular pieces of toast. -<span class="pagenum">[<a id="pb112" href="#pb112" name= -"pb112">112</a>]</span></p> -</div> -</div> -<div id="ch5.101" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">KOHLRABI</h3> -</div> -<div class="divBody"> -<p class="first">These are very nice if used young, when not much -larger than an egg. Parboil them for half an hour, cut them in half, -and put them in a frying pan containing melted butter, and fry for -fifteen or twenty minutes. Serve over them the butter in which they -were cooked, and dredge with salt and pepper. The time required to cook -kohlrabi depends largely of course upon the age at which it is -picked.</p> -</div> -</div> -<div id="ch5.102" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">KOHLRABI AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Slice kohlrabi, boil twenty minutes or until nearly -tender, and arrange in a baking dish in layers with cream sauce. Season -each layer with pepper and salt, sprinkle the top with crumbs and -grated cheese, and bake twenty minutes.</p> -</div> -</div> -<div id="ch5.103" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LENTIL PIE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add to it 1 finely chopped onion and let this fry slowly for ten -minutes; then add 2 cups of boiled German or Egyptian lentils and -½ cup of brown or German sauce, and when heated through pile -into a deep dish; dredge with pepper and salt, cover with pie-crust, -and bake in the oven until brown.</p> -</div> -</div> -<div id="ch5.104" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LENTILS EGYPTIAN STYLE</h3> -</div> -<div class="divBody"> -<p class="first">Wash 2 cups of lentils, soak them two or three hours, -and drain them before using. Put them into boiling water well salted, -cook until tender, about forty minutes, <span class="pagenum">[<a id= -"pb113" href="#pb113" name="pb113">113</a>]</span>then drain again. Put -2 tablespoons of butter into a saucepan, and when melted add 1 large -onion finely chopped; cook over a very slow fire for ten minutes, then -add the lentils and 2 scant cups of boiled rice, and stir all together -with a large fork until very hot; dredge well with salt and pepper -before serving.</p> -</div> -</div> -<div id="ch5.105" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN LENTILS</h3> -</div> -<div class="divBody"> -<p class="first">Cover 2 cups of lentils with cold water and let them -soak two or three hours; drain them and put them in boiling salted -water with 1 leek (or 1 onion) and let them cook half an hour, or until -tender but not broken. Put 2 tablespoons of butter in a frying pan, and -when melted stir into it 2 tablespoons of flour, and let brown; then -add 2 finely chopped onions and 2 or 3 tablespoons of vinegar and 2 -tablespoons of the water in which the lentils cooked. Mix this sauce -with the drained lentils, put them in a double boiler with salt, -pepper, and a dash of nutmeg, and serve after they have steamed slowly -for fifteen minutes.</p> -</div> -</div> -<div id="ch5.106" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LEEKS</h3> -</div> -<div class="divBody"> -<p class="first">Cut leeks into three-inch lengths, using the tender -green part as well as the white; wash the pieces thoroughly in cold -running water, then put them in a small saucepan and cover them with -boiling salted water, and let them boil for twenty minutes.</p> -<p>Make a sauce by melting 1 tablespoon of butter and thickening it -with 1 tablespoon of flour, and then adding, 1 tablespoon at a time, -enough of the water the leeks were <span class="pagenum">[<a id="pb114" -href="#pb114" name="pb114">114</a>]</span>cooked in (about 1 cup) to -make the sauce of the right consistency; season with pepper and salt, -drain the leeks, and serve the sauce over them.</p> -</div> -</div> -<div id="ch5.107" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Mushrooms should only be used when perfectly fresh and -firm; in peeling them take a small knife, and, holding the delicate -fringe at the edge of the mushroom between the edge of the knife and -the thumb, peel the paper-like skin off, pulling it toward the centre -of the mushroom. The stems should be cut or broken off without breaking -the cup, and if sound should be scraped and used. When the mushrooms -are white and small and freshly picked they can be quickly washed and -used without peeling.</p> -</div> -</div> -<div id="ch5.108" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Peel about 1 pound of mushrooms, put them in a -saucepan with 2 tablespoons of butter, 1 saltspoon of pepper, 1 -teaspoon of salt, and ¼ cup of milk, into which 1 tablespoon of -flour has been mixed; cover and let cook for five or six minutes, then -add 1 cup of cream, stir all well together, replace the cover, and let -cook gently for ten minutes. These mushrooms can also be cooked and -served in an Italian casserole.</p> -</div> -</div> -<div id="ch5.109" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN STEWED MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Peel 1 pound of mushrooms and put them in a saucepan, -sprinkle with the juice of 1 lemon, add 1 cup of milk, cover, and let -simmer gently for ten minutes. Thicken <span class="pagenum">[<a id= -"pb115" href="#pb115" name="pb115">115</a>]</span>with 1 heaping -teaspoon of flour dissolved in a little milk, and add 1 tablespoon of -butter and a grating of nutmeg, and let simmer gently for ten minutes -more before serving. Instead of lemon juice and milk a cup of sour -cream is often used in Germany, and is an acceptable substitute.</p> -</div> -</div> -<div id="ch5.110" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM AND CHESTNUT RAGOUT</h3> -</div> -<div class="divBody"> -<p class="first">Use an equal quantity of peeled mushrooms and boiled -Italian chestnuts, and heat in a rich brown sauce. Serve, garnished -with toast, or in cases, or use in a deep pie with a top crust of -biscuit dough.</p> -</div> -</div> -<div id="ch5.111" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS NEWBURG</h3> -</div> -<div class="divBody"> -<p class="first">Peel 1 pound of mushrooms, cover them with 2 cups of -milk, and let them simmer gently for ten minutes. Lift the mushrooms -out with a strainer, and make a sauce of the milk by adding 1 -tablespoon of flour, 1 tablespoon of butter, the beaten yolks of 2 -eggs, 1 wineglass of sherry, and some salt and paprika. When the sauce -thickens replace the mushrooms in it, let them heat for two minutes, -and serve on toast or in patty cases.</p> -</div> -</div> -<div id="ch5.112" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED MUSHROOMS ON TOAST</h3> -</div> -<div class="divBody"> -<p class="first">Select as many large mushrooms as are required, and, -after peeling them, lay each one, cup upward, on rounds of toast which, -after toasting, have been dampened by being plunged quickly into hot -water; place the toast with the mushrooms upon it into a shallow -buttered pan, put a little bit of butter in the cup of each mushroom, -<span class="pagenum">[<a id="pb116" href="#pb116" name= -"pb116">116</a>]</span>sprinkle with salt and pepper, cover with -another pan the same size, and let cook eight or ten minutes. Serve at -once, with a garnish of parsley or watercress.</p> -</div> -</div> -<div id="ch5.113" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRILLED MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Peel or wash the mushrooms, and put them, cup upward, -on a fine wire broiler and let them broil over a hot fire for five or -six minutes, putting a pinch of salt in each cup. As soon as hot, -remove them from the broiler and serve on hot plates, taking care not -to spill the juice which has formed in the cups. Garnish with -watercress or parsley.</p> -</div> -</div> -<div id="ch5.114" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS SUR CLOCHE</h3> -</div> -<div class="divBody"> -<p class="first">Place carefully cleaned mushrooms, cup upward, on -individual gratin dishes, salt each, and place a bit of butter in the -cup, and set in a hot oven for ten minutes. To serve, place over each a -glass “bell,” which can be bought for this purpose. The -heat is thus retained in the mushrooms during service.</p> -</div> -</div> -<div id="ch5.115" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS IN CASSEROLE</h3> -</div> -<div class="divBody"> -<p class="first">Put into a French or Italian casserole ½ cup of -good butter, and when melted stir into it ¾ of a pound, or a -pound, of peeled mushrooms, and dredge well with pepper and salt. Cover -the casserole and set it in the oven; after five minutes’ cooking -stir the mushrooms, mixing them well with the butter, replace the -cover, and repeat the process in another five minutes; let cook ten -minutes more, and serve from the casserole on rounds of toast. -<span class="pagenum">[<a id="pb117" href="#pb117" name= -"pb117">117</a>]</span></p> -</div> -</div> -<div id="ch5.116" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FILLED MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Select 10 of the largest, most cup-shaped from -1½ pounds of mushrooms. Peel and lay in a shallow pan, cup side -up. Take the cleaned stems and the remaining mushrooms and chop fine -and put them in the cups; add 1 teaspoon of melted butter, some pepper -and salt to each, and let bake ten minutes or until done. Serve on -toast garnished with watercress, or under the glass bells already -mentioned.</p> -</div> -</div> -<div id="ch5.117" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS WITH TRUFFLES</h3> -</div> -<div class="divBody"> -<p class="first">Toss truffles in butter in a hot frying pan for five -minutes, sprinkle the cups of mushrooms with pepper and salt, fill them -with the truffles, and cook for ten minutes in a covered pan in a hot -oven; serve on crisp lettuce leaves, with parsley butter.</p> -</div> -</div> -<div id="ch5.118" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS WITH PEAS</h3> -</div> -<div class="divBody"> -<p class="first">Fill the cups of large mushrooms with French canned -peas, which have been tossed for five minutes in hot butter. Season and -set in a covered pan in a hot oven for ten minutes, and serve on toast -with white or brown sauce, as preferred.</p> -</div> -</div> -<div id="ch5.119" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS WITH ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel 2 medium-sized onions and chop them fine, and put -them in a casserole, or saucepan, with 1 tablespoon of <span class= -"pagenum">[<a id="pb118" href="#pb118" name= -"pb118">118</a>]</span>melted butter. Let them cook slowly for ten -minutes, then add 1 pound of mushrooms, which have been carefully -washed or peeled, and another tablespoon of butter, and cover, letting -cook for ten minutes. Season well with salt and pepper and serve very -hot.</p> -<p>Mushrooms thus prepared may be put in a deep baking dish, covered -with crust and baked in a pie.</p> -</div> -</div> -<div id="ch5.120" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOMS WITH EGG</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a porcelain casserole, -or in a saucepan, and when melted put with it 1 pound of peeled or -washed mushrooms; let simmer gently for ten minutes, then add to them 2 -hard-boiled eggs, cut in slices, and half a cup of cream. This recipe -also is available for a deep pie; put in a baking dish, cover with -crust, and bake until slightly browned.</p> -</div> -</div> -<div id="ch5.121" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Drain the mushrooms from 1 can, and cut them in half. -Use the liquid from the can augmented with water, if necessary, to make -brown or German sauce. Put the mushrooms in a saucepan with the sauce, -season with pepper and salt, and serve very hot on toast.</p> -<p>Button mushrooms can also be cooked by simply draining and tossing -in parsley butter until hot; season with salt and pepper and serve on -toast.</p> -<p>Mushrooms cooked in these ways are suitable for filling peppers or -tomatoes. Canned mushrooms can be bought <span class="pagenum">[<a id= -"pb119" href="#pb119" name="pb119">119</a>]</span>which are put up with -truffles, and add variety to these different dishes.</p> -</div> -</div> -<div id="ch5.122" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED MUSHROOMS CZARINA</h3> -</div> -<div class="divBody"> -<p class="first">Open a can of button mushrooms, drain them, and cut -the buttons in half, if very large, and reserve the liquid. Put 1 -tablespoon of butter in a saucepan, and when melted add 1 tablespoon of -grated onion, 2 bay leaves, 2 cloves, 2 peppercorns, and 2 allspice. -Let all cook together slowly for five minutes, then pour on the liquid -from the mushrooms, with enough milk added to make 2 cups, season with -salt, and let simmer for ten minutes; then add 1 tablespoon of flour -creamed with 1 tablespoon of butter, let boil up once, and strain. Put -the sauce and the button mushrooms in an Italian casserole, set this in -the oven to heat for five minutes, and serve from the dish on triangles -of toast.</p> -</div> -</div> -<div class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Pour good clear, well-strained boiling vegetable stock -onto dissolved vegetable gelatine or arrowroot, using about 1 -tablespoon to every 2 cups of liquid. Season well with salt and pepper, -and add 1 can of button mushrooms, halved, when the jelly is somewhat -set so that they will remain in place evenly dispersed. Line a mould -with chopped parsley and slices of pickled walnuts, pour the jelly into -it, and serve, when set, ice-cold, with any savoury cold sauce or -pickles. A few chopped nuts may be added if desired. <span class= -"pagenum">[<a id="pb120" href="#pb120" name="pb120">120</a>]</span></p> -</div> -</div> -<div id="ch5.124" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED OKRA</h3> -</div> -<div class="divBody"> -<p class="first">Cut the ends off the pods of young okra, boil for one -hour in salted water, then drain and reheat in a saucepan with some -melted butter.</p> -<p>The okra can be used as a garnish to boiled rice. Canned okra needs -only to be boiled five minutes, drained, seasoned, and tossed about in -hot butter in a frying pan for two or three minutes before serving.</p> -</div> -</div> -<div id="ch5.125" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OKRA AND GRILLED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut good firm tomatoes in half, season well and broil, -then serve with a garnish of stewed okra.</p> -</div> -</div> -<div id="ch5.126" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED OKRA WITH TOMATO SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">If fresh okra is used prepare as in stewed okra -recipe, and if canned okra is used drain and heat in boiling salted -water. Put 1 tablespoon of butter in a frying pan, and when melted lift -the okra from the boiling water and place it in the frying pan; season -well with salt and pepper and then cover with 1 cup of tomato sauce, -and, when thoroughly heated through, serve.</p> -</div> -</div> -<div id="ch5.127" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OKRA AND TOMATO ESCALLOP</h3> -</div> -<div class="divBody"> -<p class="first">Arrange alternate layers of sliced canned okra and -tomato in a well buttered baking dish, separating them with layers of -boiled rice well seasoned with salt and <span class="pagenum">[<a id= -"pb121" href="#pb121" name="pb121">121</a>]</span>pepper and dotted -with butter. Cover the top with fine crumbs and cook for fifteen -minutes, or until browned, in the oven.</p> -</div> -</div> -<div id="ch5.128" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel onions under cold water and they will not bring -tears to the eyes. They should then be put in rapidly boiling water, -and this changed after the first five minutes of cooking; then put in -fresh boiling water, salt added, and cooked for from half an hour to -forty minutes. If onions are not covered when boiling the odour will be -less noticeable.</p> -<p>Serve boiled onions with parsley butter, or, after draining, cover -with milk, add butter, pepper, and salt, and let boil up once before -serving.</p> -</div> -</div> -<div id="ch5.129" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Use onions which have been boiled until tender but not -broken, and, after draining, serve with white or parsley sauce, made -with equal quantities of milk and the stock in which the onions -cooked.</p> -</div> -</div> -<div id="ch5.130" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED ONIONS WITH BROWN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Serve small boiled onions, which have cooked until -tender, but not broken, with any hot sauce,—tomato, brown, -mushroom, etc. <span class="pagenum">[<a id="pb122" href="#pb122" name= -"pb122">122</a>]</span></p> -</div> -</div> -<div id="ch5.131" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONIONS AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Prepare as for creamed onions, making a white sauce of -the milk, or milk and water, in which the onions have been boiled. The -onions can be left whole, or somewhat broken up in the sauce. Fill a -buttered baking dish with onions and sauce, dust the top with grated -cheese, and let heat in the oven five or six minutes. The bottled -Parmesan cheese is convenient, but is never as delicate to the taste as -fresh cheese grated.</p> -</div> -</div> -<div id="ch5.132" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONIONS WITH CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Arrange boiled onions, which are not broken at all by -boiling, in a buttered baking dish, baste well with melted butter, and -dredge with grated cheese, and set in the oven a few moments to brown; -serve in the same dish or remove to a small platter and garnish with -green, or use as a garnish to a dish of other vegetables. Mashed -potatoes piled high (browned on top with salamander or under flame in -gas oven) surrounded with these onions makes an attractive dish.</p> -</div> -</div> -<div id="ch5.133" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Escalloped onions are made like Onions au Gratin, -except that the cheese is omitted and replaced by a layer of fine bread -crumbs.</p> -</div> -</div> -<div id="ch5.134" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED ONIONS WITH CHESTNUTS</h3> -</div> -<div class="divBody"> -<p class="first">Peel as many onions as required and parboil them for -ten or fifteen minutes in salted water. Drain and dry, and <span class= -"pagenum">[<a id="pb123" href="#pb123" name="pb123">123</a>]</span>when -cooled somewhat remove the inside and fill with chopped chestnuts which -have been tossed in hot butter for fifteen minutes; season well with -salt and pepper, and, if liked, a little sage; arrange in a buttered -baking dish, and bake for half an hour, covering them for the first -fifteen minutes. If they seem too dry, baste with a little cream or -onion stock and melted butter.</p> -</div> -</div> -<div id="ch5.135" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONION SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 tablespoon of flour, stir until smooth, and then add -gradually 1 cup of milk, and season with paprika and salt. Let boil, -then add ½ cup of stale bread crumbs, 1 teaspoon of chopped -parsley, 1½ cups of cold boiled onions chopped fine, and the -yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly -beaten whites of the 2 eggs, and mix them gently through the onion -mixture with a fork. Put in a buttered baking dish, or in individual -cases, sprinkle fine crumbs on top, and bake about fifteen minutes to -slightly brown before serving.</p> -</div> -</div> -<div id="ch5.136" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BORDEAUX ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel 6 or 8 small onions, and parboil them for fifteen -minutes in salted water. Put 2 tablespoons of butter in a saucepan or a -baking dish, with 1 tablespoon of chopped parsley and 1 tablespoon of -chopped celery, 2 cloves, 1 bay leaf, ¼ of a cup of claret, 1 -cup of brown sauce, the juice of 1 lemon, pepper and salt. Set the -onions in this, cover, and let cook very gently for half an hour or -until tender. Remove the bay leaf and serve with the sauce. -<span class="pagenum">[<a id="pb124" href="#pb124" name= -"pb124">124</a>]</span></p> -</div> -</div> -<div id="ch5.137" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONION AND TOMATO ESCALLOP</h3> -</div> -<div class="divBody"> -<p class="first">Place alternate layers of fresh onions, sliced, and -fresh tomatoes in a buttered baking dish, covering each layer with -crumbs, butter, pepper and salt. Put 1½ cups of water over and -bake for about an hour in a slow oven. Or use boiled onions and canned -tomatoes, dampen with the juice from the tomatoes, and cook twenty -minutes.</p> -</div> -</div> -<div id="ch5.138" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONIONS BEATRICE</h3> -</div> -<div class="divBody"> -<p class="first">Fill a large bean-pot (or a high earthenware covered -jar marmite) with small Bermuda onions, two inches in diameter. The -onions should be left whole, but a sharp knife can be used to make two -cuts in the shape of a cross in the top of each, as this insures the -cooking of the centre. While arranging the onions in the jar, sprinkle -them well with salt, also with black pepper (or use ½ dozen -peppercorns instead), put in 3 bay leaves, and distribute 1 teaspoon of -mixed herbs. Cover with hot water, put the lid on, and set on the back -of the stove or in a slow oven. The onions should not cook to pieces, -and with the proper heat will be cooked through in about two hours; -this time is named not as a rule but as a guide. Serve in the marmite -in which they were cooked.</p> -</div> -</div> -<div id="ch5.139" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STUFFED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Boil the onions fifteen or twenty minutes and then -remove the hearts, leaving the outsides as cases for a filling. Make -the stuffing of bread or cracker crumbs mixed with the chopped centres -of the onions, plenty of <span class="pagenum">[<a id="pb125" href= -"#pb125" name="pb125">125</a>]</span>salt and pepper, and a little -chopped tomato (or tomato sauce), or some chopped green peppers, or -canned pimentos, or use both tomato and peppers. Fill the onion cases, -and arrange in a buttered baking dish; sprinkle with 2 tablespoons of -melted butter, set the pan in water, and bake half an hour; the baking -dish should be covered until the last five minutes, and the onions -should not be allowed to go dry; more butter can be added, or a little -hot water or vegetable broth, if they cook dry. Serve in the baking -dish, or remove to a small platter and garnish with sprigs of -parsley.</p> -</div> -</div> -<div id="ch5.140" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel the onions and cut into thin slices, and when a -generous tablespoon of butter has slowly melted in a frying pan, put -the onions in and let them simmer over as low a fire as will keep them -cooking; stir them frequently and serve when transparent and turning a -golden brown.</p> -<p>Fried onions can be served alone or as a garnish to heaped up mashed -potatoes. They are saved from their extreme commonplaceness by being -arranged in a gratin dish, not over an inch high, dusted with a -sprinkling of crumbs or grated cheese, and given three or four minutes -in the oven.</p> -</div> -</div> -<div id="ch5.141" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH FRIED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel medium-sized onions, and slice crosswise -carefully; then separate the slices into rings. Drop these into smoking -vegetable fat or oil, and let fry four or five minutes until crisp and -a rich brown. Lift with a strainer onto brown paper to drain a moment -before serving. <span class="pagenum">[<a id="pb126" href="#pb126" -name="pb126">126</a>]</span></p> -</div> -</div> -<div id="ch5.142" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONIONS IN POTATO CRADLES</h3> -</div> -<div class="divBody"> -<p class="first">Make potato cradles as directed, dredge with salt, and -fill with fried or French-fried onions.</p> -</div> -</div> -<div id="ch5.143" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SMALL ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">Peel small, round, pickling onions, parboil them ten -minutes, drain, roll in flour, and fry in deep fat. Serve as a garnish -to other vegetables or in stews.</p> -</div> -</div> -<div id="ch5.144" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLAZED ONIONS</h3> -</div> -<div class="divBody"> -<p class="first">These are nice used either as a garnish to another -dish (vegetable croquettes, mashed potatoes, etc.) or alone. Small -onions should be used, or onion hearts, and taken from the water before -they are quite cooked; then put in an enamelled pan in which is 1 -tablespoon of butter which has been slowly melted; toss them about in -this, and sprinkle with powdered sugar. When they begin to brown add 1 -tablespoon of the water in which they were boiled, and as this is taken -up add a little more, and pepper and salt. The onions will be browned -and glazed. Serve very hot.</p> -</div> -</div> -<div id="ch5.145" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONIONS AND APPLES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a frying pan, and when -melted put in 3 sliced onions and 3 sliced apples; let fry slowly until -browned, and serve on toast. <span class="pagenum">[<a id="pb127" href= -"#pb127" name="pb127">127</a>]</span></p> -</div> -</div> -<div id="ch5.146" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED PARSNIPS IN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Wash and scrape 6 or 7 parsnips, cut them in half, -lengthwise, and put them in cold water for half an hour. Drain them, -and put them in a saucepan of boiling water containing 1 teaspoon of -salt, and let them boil for about three quarters of an hour. While they -are finishing cooking, prepare a sauce with 1 tablespoon of butter and -1 tablespoon of flour rubbed together, and put in a saucepan over a -slow fire. When melted and smooth add, a spoonful at a time, some of -the stock in which the parsnips are cooking, until about 2 cups have -been used; stir until well thickened but not paste-like, season with -salt and pepper, and pour over the parsnips after draining them.</p> -</div> -</div> -<div id="ch5.147" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PARSNIPS IN BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Scrape and wash the parsnips, and cut them in eighths, -lengthwise, and then in half. Put them in boiling water, salt well, and -let them cook for about three quarters of an hour. Drain and serve with -½ cup melted butter poured over them, which contains 1 -tablespoon of chopped parsley.</p> -</div> -</div> -<div id="ch5.148" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED PARSNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Slice cold boiled parsnips lengthwise, dredge with -salt, and fry in buttered pan or griddle until a golden brown, turning -with a pancake turner.</p> -</div> -</div> -<div id="ch5.149" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH FRIED PARSNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Use cold boiled parsnips, cut in any shape -desired,—balls, or long strips,—and put them in a frying -basket, and fry in hot fat until brown. Drain, and dredge with salt to -serve. <span class="pagenum">[<a id="pb128" href="#pb128" name= -"pb128">128</a>]</span></p> -</div> -</div> -<div id="ch5.150" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BROILED PARSNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Use boiled parsnips, cut each in 3 slices, lengthwise, -dip in melted butter, broil until brown, and sprinkle with salt before -serving.</p> -</div> -</div> -<div id="ch5.151" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN PEAS</h3> -</div> -<div class="divBody"> -<p class="first">Newly picked green peas should be shelled and put in a -double-boiler with a little salt, and 1 teaspoon or more of sugar, and -no water. Cover closely and keep water in under pan boiling for about -three quarters of an hour. Add a little butter before serving.</p> -</div> -</div> -<div id="ch5.152" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN PEAS PAYSANNE</h3> -</div> -<div class="divBody"> -<p class="first">Cook peas as in the above recipe adding a few lettuce -leaves which have been washed and cut in strips. Drain them before -adding butter and salt.</p> -</div> -</div> -<div id="ch5.153" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED PEAS</h3> -</div> -<div class="divBody"> -<p class="first">Canned peas should be slowly cooked in their own stock -for ten minutes, drained, and seasoned with butter, pepper and salt, -and a little milk or cream added to them.</p> -</div> -</div> -<div id="ch5.154" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED PEAS WITH ONION</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 tablespoon of chopped onion; let simmer <span class= -"pagenum">[<a id="pb129" href="#pb129" name="pb129">129</a>]</span>for -five minutes, then add 1 can of peas, drained of their juice, and -¼ of a cup of cream or milk; season well with salt and pepper, -and serve after ten minutes’ slow cooking.</p> -</div> -</div> -<div id="ch5.155" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STUFFED PEPPERS</h3> -</div> -<div class="divBody"> -<p class="first">Slice the stem-end from sweet peppers, cut out the -insides, and fill with a mixture made of 1 cup of fine crumbs, 1 grated -onion, ½ cup of chopped nuts, 1 teaspoon of salt, and 2 -tablespoons of melted butter. Set in a pan containing a little water -and melted butter, and bake from twenty minutes to half an hour, -basting occasionally.</p> -<p>Peppers can be parboiled for ten minutes before stuffing, but though -softer they lose their colour to some extent.</p> -</div> -</div> -<div id="ch5.156" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEPPERS STUFFED WITH MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Cut the stem-end from sweet peppers, remove the -inside, and fill with mushrooms Czarina, or mushrooms in tomato sauce, -and bake twenty to thirty minutes, basting with a little butter and -water, which should be in the pan in which they are cooked.</p> -</div> -</div> -<div id="ch5.157" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEPPERS WITH RICE</h3> -</div> -<div class="divBody"> -<p class="first">Cut the stem-end from sweet green peppers, remove the -inside, fill with boiled rice and chopped tomato in equal proportions, -and season well with pepper and salt. A few chopped mushrooms, olives, -or boiled eggs may be added to the filling. Bake from twenty to thirty -minutes, basting with butter and water. <span class="pagenum">[<a id= -"pb130" href="#pb130" name="pb130">130</a>]</span></p> -</div> -</div> -<div id="ch5.158" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN PEPPERS WITH EGG</h3> -</div> -<div class="divBody"> -<p class="first">Parboil 6 green peppers for five minutes, first having -cut off the stem-end and removed the seeds. Put 2 tablespoons of butter -in a frying pan, and when melted add 1 finely chopped onion, and let it -cook slowly for ten minutes; then stir in 3 tablespoons of fine bread -crumbs, and season with salt, pepper, and catsup. Upon removing the -peppers from the boiling water set them up cup-like in a shallow pan, -and put 1 tablespoon of this mixture into each; break into each pepper -1 egg, cover with some more of the prepared crumbs, and bake for ten -minutes if the eggs are liked soft, for fifteen if liked hard. Serve on -toast with 1½ cups of white sauce containing 2 tablespoons of -grated cheese.</p> -</div> -</div> -<div id="ch5.159" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEPPERS WITH CORN</h3> -</div> -<div class="divBody"> -<p class="first">Cut a slice from the end of sweet peppers, remove the -inside, and fill with canned corn, well salted; replace the ends and -bake.</p> -<p>Peppers, like tomatoes, may be filled in so many ways that it is -useless to endeavour to enumerate them, for the ingenious cook can -multiply them without end.</p> -</div> -</div> -<div id="ch5.160" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOP OF PEPPERS AND CORN</h3> -</div> -<div class="divBody"> -<p class="first">Cut enough sweet corn from the cob to make 3 cups. -Take 2 or 3 sweet green peppers and remove the insides, then slice them -in very thin circles and arrange a layer of the corn in a buttered -baking dish, salt it, and then place some rings of the peppers, then -another layer of corn, and <span class="pagenum">[<a id="pb131" href= -"#pb131" name="pb131">131</a>]</span>so on, until the dish is filled, -finishing the top with peppers. To a cup of cream (or milk) add 1 -beaten egg and 2 tablespoons of melted butter; pour this over the -whole, and bake for half an hour in a hot oven. Canned corn may be -used, in which case less cream will be needed.</p> -</div> -</div> -<div id="ch5.161" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED PEPPERS</h3> -</div> -<div class="divBody"> -<p class="first">Remove the seeds from 6 sweet green peppers, cut the -pods in squares about half an inch across. Put 1 tablespoon of butter -in a frying pan, and when melted add 1 sliced onion, and let simmer for -two or three minutes; then put into the pan the cut-up peppers, and fry -for ten minutes. Add ½ cup of brown or tomato sauce and serve on -toast with boiled rice, or on flat rice cakes.</p> -</div> -</div> -<div id="ch5.162" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED PIMENTOS</h3> -</div> -<div class="divBody"> -<p class="first">Put the pimentos from 1 can into 2 cups of white -sauce, and let cook in a double boiler for ten minutes. Add 1 -tablespoon of chopped parsley, some pepper and salt, and serve on -toast.</p> -</div> -</div> -<div id="ch5.163" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROLLED PIMENTOS</h3> -</div> -<div class="divBody"> -<p class="first">Remove the pimentos from the can, and with a sharp -knife cut them open on one side and open them out. Arrange the flat -pieces thus made on a large plate or board, with the inner part up, and -spread with finely chopped onion, sprinkle with salt and celery salt, -and roll into firm rolls. Place these in a well-buttered tin, add a -<span class="pagenum">[<a id="pb132" href="#pb132" name= -"pb132">132</a>]</span>little hot water, cover, and set in a hot oven -for ten minutes; then uncover, add 1 tablespoon of butter, and when it -melts baste the pimentos with it. Let them cook five minutes more, and -serve with the melted butter poured over them, or with parsley -butter.</p> -</div> -</div> -<div id="ch5.164" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIMENTOS WITH OKRA</h3> -</div> -<div class="divBody"> -<p class="first">Split the pimentos with a sharp knife, salt the inner -part, then roll each around a pod of freshly boiled or canned okra. -Place in a well-buttered pan, add a little hot water, and let cook ten -minutes covered, and five uncovered. Add more butter during the last -five minutes, baste the rolls, and serve with the butter poured over -them, or with tomato sauce.</p> -</div> -</div> -<div id="ch5.165" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIMENTOS WITH TOMATO</h3> -</div> -<div class="divBody"> -<p class="first">Lay the large flat pimentos from a can on a platter, -and slide into each a slice of tomato which has been sprinkled with -salt and celery salt. Fry in a covered pan for five minutes, and serve -plain or with caper sauce.</p> -</div> -</div> -<div id="ch5.166" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Between the good cooks who contend that a potato is -never properly “boiled” if it is boiled at all, and those -who either cook potatoes in a steamer, or put them in cold water which -is carefully watched to see that it does not actually boil, cooking -thus until the potatoes are tender, and those who drop them into -rapidly boiling salted water, letting <span class="pagenum">[<a id= -"pb133" href="#pb133" name="pb133">133</a>]</span>them boil hard until -done, there is wide latitude for individual preference. I would advise -those who do not have potatoes served on the table which are white and -floury and thoroughly cooked through, to see that one of the -above-mentioned ways of cooking potatoes is carried out in their -kitchens. Potatoes put in boiling water, or put in a covered steamer -over rapidly boiling water, will cook in from twenty minutes to half an -hour, the time depending, of course, upon the size and age of the -potatoes; they should always be carefully scrubbed and cooked in their -skins, and peeled afterwards.</p> -</div> -</div> -<div id="ch5.167" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Having boiled or steamed the required number of -potatoes, peel them as expeditiously as possible and break them up in a -hot saucepan; mash and then beat them vigorously with a wooden spoon or -a fork, add a generous piece of butter, dredge with salt and a little -pepper, and beat them until they are light; then moisten slightly with -a very little hot milk or cream, beat them for a moment more, and serve -very hot.</p> -</div> -</div> -<div id="ch5.168" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Put into a saucepan 3 or 4 cups of warm mashed potato -and 1 tablespoon butter. Add the yolks of 2 eggs, 2 tablespoons cream -(or milk), salt and pepper, and stir over fire until well mixed. Remove -from the fire and add the well-beaten whites of the eggs. Heap in a -buttered baking dish and let brown on the top in the oven. <span class= -"pagenum">[<a id="pb134" href="#pb134" name="pb134">134</a>]</span></p> -</div> -</div> -<div id="ch5.169" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED POTATO SOUFFLÉ IN CASES</h3> -</div> -<div class="divBody"> -<p class="first">Select large potatoes, scrub them and let them bake -until mealy, which will be in from half an hour to three quarters, then -cut them in half, lengthwise, and carefully scrape out the potato, -laying aside the skins to use as cases. Mash the potatoes with a wire -potato-masher, add 1 tablespoon of butter for every 5 potatoes used, -and season well with salt and pepper. Beat the whites of eggs very -stiff, allowing 2 to every 5 potatoes, and mix them lightly through the -potato with a fork; fill the potato skins with the mixture, heaping -them full; brown them slightly in the oven before serving, and garnish -the dish on which they are served with sprigs of parsley. Five potatoes -will fill 6 or 7 cases.</p> -</div> -</div> -<div id="ch5.170" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Break up well-boiled dry potatoes with a fork, dredge -with salt and pepper, and press through a sieve or a so-called -“ricer” into a hot serving dish.</p> -</div> -</div> -<div id="ch5.171" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICED POTATO FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Boil 6 large potatoes, press them through a sieve, and -add 3 lightly beaten eggs, 2 teaspoons of flour creamed with 1 -tablespoon of butter, 1 teaspoon of salt, and 2 cups of milk. Beat well -together, and drop from a large spoon into deep, hot fat; they will -rise to the top a light brown when done. Chopped chives or chopped -parsley may be added to the mixture if desired. <span class= -"pagenum">[<a id="pb135" href="#pb135" name="pb135">135</a>]</span></p> -</div> -</div> -<div id="ch5.172" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED POTATOES WITH ONION</h3> -</div> -<div class="divBody"> -<p class="first">To 4 or 5 cups of mashed potato add 1 cup of boiled -onion minced to a pulp, 1 tablespoon of butter, 1 tablespoon of cream, -some pepper and salt; beat lightly together, and before serving brown -the top for a moment in the oven.</p> -</div> -</div> -<div id="ch5.173" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Select potatoes of uniform size, scrub them well, -place in a hot oven until they yield to pressure of the fingers, which -will be in most cases in about three quarters of an hour. They should -not stand after baking, and should be served in an open dish. A baked -potato that is worked with the fingers while being turned in the hand a -few times, becomes light and soft.</p> -</div> -</div> -<div id="ch5.174" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROAST POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Pare small, round potatoes, and lay them in cold -water. Put 2 tablespoons of butter in a shallow baking pan, and let it -melt in the oven; then wipe the potatoes, and lay them in the pan, -rolling each in the hot butter. Let them cook in a moderate oven from -one half to three quarters of an hour, and baste them during the -cooking five or six times with the butter. Sprinkle with salt before -serving.</p> -</div> -</div> -<div id="ch5.175" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DENVER POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel several smooth oval potatoes and cut in half, -lengthwise. Dig out a small hole in the centre of the smooth side, and -level the rounded parts so they will sit evenly. <span class= -"pagenum">[<a id="pb136" href="#pb136" name="pb136">136</a>]</span>Put -a lump of butter in each, and place in a pan with a little water, first -dredging with salt and pepper, and bake about twenty-five minutes or -until browned.</p> -</div> -</div> -<div id="ch5.176" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BROILED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut cold boiled potatoes lengthwise into quarter-inch -slices, dip each in flour, and lay in a folding broiler. Broil until -evenly browned on both sides, sprinkle with salt and pepper, and serve -on a hot dish with a bit of butter on each, or as a garnish to other -vegetables.</p> -</div> -</div> -<div id="ch5.177" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED POTATOES SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Peel and trim the required number of potatoes to a -uniform size, cut both ends straight across, and then slice the -potatoes into slices about 1⁄1​6 of an inch thick, and drop -them into cold water for about half an hour, and then dry them with a -cloth. For the frying two kettles of fat are necessary, one of which -must be perfectly fresh; drop the potatoes into the used fat or oil and -let them fry until about half done; but do not let them brown at all; -drain them thoroughly and let them get cold. Five or six minutes before -they are to be served drop them into the fresh fat which should be -almost smoking, move them about lightly with a fork, and they will puff -out to a considerable size; let them become a golden brown, put them in -the oven on brown paper for a moment, and serve instantly.</p> -</div> -</div> -<div id="ch5.178" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WHOLE POTATOES FRIED</h3> -</div> -<div class="divBody"> -<p class="first">Use very small new potatoes, and, after boiling them, -roll in egg and cracker crumbs, and fry in hot, deep fat. Use alone or -as a garnish to baked tomatoes. <span class="pagenum">[<a id="pb137" -href="#pb137" name="pb137">137</a>]</span></p> -</div> -</div> -<div id="ch5.179" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH-FRIED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel potatoes which are of medium size and cut into -even eighths, lengthwise, and then let them lie in cold water for -fifteen minutes; then dry them between the folds of a clean cloth, and -put in a frying basket. Immerse slowly in hot fat, and fry until a -golden brown; drain at once, and dredge with salt.</p> -</div> -</div> -<div id="ch5.180" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SARATOGA CHIPS</h3> -</div> -<div class="divBody"> -<p class="first">Cut potatoes into thin slices with a potato cutter, -lay in cold water twenty minutes, dry, and fry in deep, hot fat until -crisp. Drain from the fat onto brown paper, dredge with salt, and serve -very hot.</p> -</div> -</div> -<div id="ch5.181" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES PARISIAN</h3> -</div> -<div class="divBody"> -<p class="first">These are cooked exactly like French-fried potatoes, -except that the little vegetable cutter, which cuts tiny globes of -potato, is used to form the shapes. Some care must be taken to use -strength enough with the cutter to make it cut perfectly round -balls.</p> -</div> -</div> -<div id="ch5.182" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO STRAWS</h3> -</div> -<div class="divBody"> -<p class="first">Peel 4 or 5 potatoes and then cut them with a patent -vegetable cutter in strings; lay them in very cold water for twenty -minutes, drain, and put in a frying basket, and slowly immerse in hot -fat, and let them fry until a golden brown. Drain, and dredge with salt -before serving. <span class="pagenum">[<a id="pb138" href="#pb138" -name="pb138">138</a>]</span></p> -</div> -</div> -<div id="ch5.183" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO CRADLES</h3> -</div> -<div class="divBody"> -<p class="first">Peel, wash, and dry potatoes of uniform size and -shape. Cut in two, lengthwise, and scoop out the inside, and fry the -potato cases in hot fat until brown; then drain and sprinkle with salt. -Serve hot peas heaped up in each cradle and garnish with mint or -parsley.</p> -</div> -</div> -<div id="ch5.184" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES LYONNAISE</h3> -</div> -<div class="divBody"> -<p class="first">Take 5 or 6 cold boiled potatoes and cut them in -slices. Put 1 tablespoon of butter in a frying pan, and when it is -melted add 2 thinly sliced, medium-sized onions, and fry these, letting -them cook very slowly ten minutes; then season with pepper and salt and -add the sliced potatoes, and let these fry slowly, turning with a knife -until they are a golden brown; season afresh with pepper and salt, and -add 1 tablespoon of finely chopped parsley before serving. These -potatoes will take a great deal of salt and pepper.</p> -</div> -</div> -<div id="ch5.185" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN FRIED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a frying pan, and when -melted add 5 or 6 cold boiled potatoes cut in slices, season highly -with salt and pepper, fry until done, which will be about twelve or -fifteen minutes, turning with a knife; when nearly done stop stirring, -and let the potatoes brown on the bottom of the pan; serve in a hot -dish with the browned slices on the top. <span class="pagenum">[<a id= -"pb139" href="#pb139" name="pb139">139</a>]</span></p> -</div> -</div> -<div id="ch5.186" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED POTATO SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Fry cold sliced or diced potatoes, and when browned -add ½ teaspoon of onion juice or extract, then arrange in a -buttered baking dish in layers with grated cheese, pepper, salt, and -some butter in each layer, cover the top with a few brown crumbs and -chopped parsley or chives, and let heat a few minutes in the oven. -Chopped chives can be arranged with the layers of potato if the flavour -is liked.</p> -</div> -</div> -<div id="ch5.187" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter into a saucepan, and when -melted add 1 tablespoon of minced parsley and pepper and salt, stir -until very hot, then add a scant cup of milk, containing 1 teaspoon of -flour and a pinch of soda, and when this boils add diced cold boiled -potatoes, and, when thoroughly heated through, serve.</p> -</div> -</div> -<div id="ch5.188" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Boil 10 or 12 medium-sized potatoes in their skins, -and after peeling slice them in slices ¼ of an inch thick. While -the potatoes are boiling make a sauce of 2 cups of milk, the juice of 1 -onion, salt and pepper, 2 tablespoons of butter, and 1 tablespoon of -thickening flour. Butter a baking dish, and arrange a layer of -potatoes, cover with sauce, then put another layer of potatoes, and so -continue until the dish is filled. Then cut 2 hard-boiled eggs in neat -slices, arrange them over the top, sprinkle with cracker crumbs and a -little finely chopped parsley, and cook ten or twelve minutes in the -oven. <span class="pagenum">[<a id="pb140" href="#pb140" name= -"pb140">140</a>]</span></p> -</div> -</div> -<div id="ch5.189" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES DELMONICO</h3> -</div> -<div class="divBody"> -<p class="first">For a large baking dish 4 cups of cold boiled diced -potatoes will be required. Butter a baking dish, and put a layer of -potatoes an inch deep in the bottom, and cover this with well made -white sauce, and sprinkle slightly with salt and pepper; then add -another layer of potato, and white sauce, and seasoning, and so on, -until the dish is heaping full, and then sprinkle the top with grated -cheese, and let brown well in a hot oven.</p> -</div> -</div> -<div id="ch5.190" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OAK HILL POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish well, and place in it alternate -layers of sliced cold boiled potatoes and hard-boiled eggs, seasoning -each layer; then pour over it a white sauce in which grated cheese is -melted. Cover the top of the dish with cracker crumbs, and brown in the -oven.</p> -</div> -</div> -<div id="ch5.191" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HEILBRONN POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a deep saucepan, and -when melted stir into it, with a flat-ended wooden spoon, 2 tablespoons -of flour and let brown, then add 2 tablespoons of vinegar and use 2 -cups of boiling water or vegetable stock in making this into a smooth -sauce. Add ½ an onion, sliced, 2 cloves, 2 allspice, a piece of -thin lemon peel, 1 tablespoon of lemon juice, and let cook very slowly, -stirring for ten minutes. Then add more vegetable stock or boiling -water to make a thin sauce and strain it; return to the fire and add 5 -or 6 parboiled thinly sliced potatoes, 2 tablespoons of capers, and let -cook slowly for <span class="pagenum">[<a id="pb141" href="#pb141" -name="pb141">141</a>]</span>fifteen minutes, stirring frequently; then -pour into the saucepan ½ cup of cream (sour preferred), and -serve in a deep, hot dish.</p> -</div> -</div> -<div id="ch5.192" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY POTATO CAKES</h3> -</div> -<div class="divBody"> -<p class="first">Chop 6 cold boiled potatoes, and crush with a potato -masher (or use cold mashed potato); add to them 1 tablespoon of mixed -herbs, 1 teaspoon of chopped onions, pepper, salt, 1 tablespoon of -melted butter, and 1 beaten egg; mould into flat cakes, and put in a -frying pan containing 1 tablespoon of melted butter; brown, and turn -with a pancake turner to brown the other side.</p> -</div> -</div> -<div id="ch5.193" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO HASH</h3> -</div> -<div class="divBody"> -<p class="first">Put 8 cold boiled potatoes and 2 medium-sized onions -in a chopping bowl and chop them fine. Melt 1 tablespoon of butter in a -large frying pan, place the potatoes and onion in it, and smooth the -top even with a fork. Season well with salt and pepper and put over a -moderately hot fire, shaking the pan vigorously from time to time to -keep the hash from burning. If it is shaken instead of being stirred it -will brown well on the bottom. Turn out onto a hot serving dish, with -the browned part on top, and sprinkle with salt and pepper.</p> -</div> -</div> -<div id="ch5.194" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO OMELET</h3> -</div> -<div class="divBody"> -<p class="first">Butter a frying pan with 1 teaspoon of butter, and -cover the bottom of the pan with sliced cold boiled potatoes laid flat; -let these fry a few moments, then pour over them <span class= -"pagenum">[<a id="pb142" href="#pb142" name="pb142">142</a>]</span>2 -well-beaten eggs and 1 tablespoon of chopped parsley or chives, season -well with salt and pepper, and turn from the pan when browned.</p> -</div> -</div> -<div id="ch5.195" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRIED POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Chop 1 good-sized onion very fine, and fry in 2 -tablespoons of butter until transparent and cooked, but not brown; then -remove most of the onion with a strainer, pressing the juice from it -into the butter, and put in 4 or 5 sliced cold boiled potatoes; -sprinkle some curry powder and salt and pepper over them and fry, -turning them frequently until done. The amount of curry can vary from 1 -to 2 teaspoons.</p> -</div> -</div> -<div id="ch5.196" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO FRICASSEE</h3> -</div> -<div class="divBody"> -<p class="first">Put in a saucepan 1 generous tablespoon of butter and -1 cup of milk; when hot add some cold potatoes cut in dice, season with -pepper, salt, and a few drops of onion juice. Let them get thoroughly -hot, then add the beaten yolks of 2 eggs, stir constantly until thick. -Great care must be taken not to let it cook too long or the sauce will -curdle. Add a little chopped parsley before serving.</p> -</div> -</div> -<div id="ch5.197" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES RENNEQUIN</h3> -</div> -<div class="divBody"> -<p class="first">Boil 6 potatoes, peel them, and let them dry in a warm -place on the stove.</p> -<p>Put 1 tablespoon of butter into a saucepan, and when partly melted -slice the potatoes into it. Now add 1 <span class="pagenum">[<a id= -"pb143" href="#pb143" name="pb143">143</a>]</span>tablespoon of water, -some salt, pepper, and 1 tablespoon of minced parsley; let it become -thoroughly heated, then add 1 tablespoon of lemon juice and serve very -hot.</p> -</div> -</div> -<div id="ch5.198" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATOES AND CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Mince or chop fine 5 or 6 peeled raw potatoes, and -toss in a saucepan with 2 tablespoons of butter until cooked. Place a -layer of these in a buttered baking dish, season with salt and pepper, -and sprinkle with grated cheese; then add another layer of potatoes, -and proceed thus until the dish is full. Pour melted butter over and -let brown in the oven.</p> -</div> -</div> -<div id="ch5.199" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED POTATO AND ONION</h3> -</div> -<div class="divBody"> -<p class="first">Peel and slice very thinly 5 or 6 medium-sized -potatoes and 3 or 4 onions, and arrange them in layers in a buttered -baking dish, dotting them with butter, and sprinkling with pepper and -salt. Over all pour ½ cup of milk, or enough to dampen well, and -almost cover, and set the dish in a shallow pan containing a little -water, and let the escallop cook slowly for about an hour, keeping it -covered for the first half-hour, and uncovered afterward to brown. -Serve in the baking dish.</p> -</div> -</div> -<div id="ch5.200" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NEW POTATOES IN BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Scrub small new potatoes with a stiff brush, and boil -or steam them for twenty-five minutes, and serve them with melted -butter to which a teaspoon or more of finely chopped parsley has been -added. <span class="pagenum">[<a id="pb144" href="#pb144" name= -"pb144">144</a>]</span></p> -</div> -</div> -<div id="ch5.201" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED NEW POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Scrub small new potatoes with a stiff brush which will -remove the skins, and boil or steam them about twenty-five minutes; -then cover them with a highly seasoned white sauce.</p> -</div> -</div> -<div class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED NEW POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Scrub the skin from small new potatoes, and cook in -salted boiling water about twenty minutes or until tender. Make a white -sauce of 1 tablespoon of flour, 1 tablespoon butter, and 1 cup of milk -seasoned highly with salt and pepper, and, after arranging the boiled -potatoes in a baking dish or casserole, pour the sauce over them, and -on the top of all pour 1 well-beaten egg. Put the dish in the oven and -let it stay just long enough to set the egg. Sprinkle with chopped -parsley before sending to the table. If preferred the egg can be added -to the white sauce instead of being put on top.</p> -</div> -</div> -<div id="ch5.203" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MOCK NEW POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel the required number of large old potatoes, and -with a Parisian potato cutter cut them into small balls; drop these in -boiling water, and when done cover with a highly seasoned white sauce, -to which is added a very little chopped parsley. <span class= -"pagenum">[<a id="pb145" href="#pb145" name="pb145">145</a>]</span></p> -</div> -</div> -<div id="ch5.204" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">As the skin of sweet potatoes does not come off well -after cooking it is best to peel them before baking or boiling.</p> -<p>Select large sweet potatoes, put them in boiling water, and let them -boil from half to three quarters of an hour. Peel them and arrange them -in a hot dish, with ½ cup of melted butter poured over them.</p> -</div> -</div> -<div id="ch5.205" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Wash and peel the sweet potatoes and put them in the -oven. A medium-sized potato will take about forty minutes to bake.</p> -</div> -</div> -<div id="ch5.206" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel and boil 6 or 7 sweet potatoes, drain off all the -water, and then mash with a wire potato-masher in the saucepan in which -they were cooked; mix with them while hot 2 tablespoons of good butter, -and dredge generously with salt, and serve very hot.</p> -</div> -</div> -<div id="ch5.207" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWEET POTATO SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Mix with mashed sweet potatoes when slightly cooled -the beaten yolks of 2 eggs and then the stiff whites of the eggs. Heap -in a buttered baking dish and let brown in the oven. <span class= -"pagenum">[<a id="pb146" href="#pb146" name="pb146">146</a>]</span></p> -</div> -</div> -<div id="ch5.208" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Slice what will make 4 or 5 cups of cold boiled sweet -potatoes, butter a baking dish, and arrange a layer of potatoes in the -bottom, making it an inch thick. Sprinkle with salt, pepper, and dot -well with butter. Then arrange another layer, proceed as before, and so -on until the dish is filled. Then pour over all ½ cup of water -in which 2 tablespoons of sugar are dissolved. Put the dish in the -oven, and in ten minutes baste with 2 tablespoons of water. Let cook -five minutes more or until browned on top.</p> -</div> -</div> -<div id="ch5.209" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STUFFED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Bake in their skins the number of potatoes required, -cut them in half, scoop out the inside, and mix with chopped celery, -and minced onion, and melted butter, allowing 1 tablespoon of celery -and ½ teaspoon of onion to each potato. Season with salt and -pepper, refill the skins, and let brown in the oven.</p> -</div> -</div> -<div id="ch5.210" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SOUTHERN SWEET POTATO PIE</h3> -</div> -<div class="divBody"> -<p class="first">Bake 4 large sweet potatoes, then scrape the inside -from them, and beat into it lightly with a fork 2 tablespoons of -butter, 2 tablespoons of sugar, 3 well-beaten eggs, 1 cup of warm milk, -a saltspoon of salt, and a pinch of mixed spice. Line a baking dish -with pastry, fill with the potato, and bake for twenty minutes. -<span class="pagenum">[<a id="pb147" href="#pb147" name= -"pb147">147</a>]</span></p> -</div> -</div> -<div id="ch5.211" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TEXAS SWEET POTATO PIE</h3> -</div> -<div class="divBody"> -<p class="first">Boil 4 or 5 sweet potatoes for half an hour or until -cooked. Line a large baking dish with pie-crust, slice the potatoes -lengthwise while still hot, and put a layer of them on the crust, and -cover this with long strips of pastry. Sprinkle with sugar, dot with -butter, and add a little nutmeg; then place another layer of potato, -and another of pastry, and so on, until the dish is nearly filled. Pour -on enough boiling water to almost fill the dish, and cover the top with -pastry like any deep pie, cutting it here and there to let the steam -escape. Bake for about twenty minutes, or until the crust is a little -browned.</p> -</div> -</div> -<div id="ch5.212" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MARYLAND SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Peel 6 or 8 medium-sized sweet potatoes, quarter them -lengthwise, and lay them in a large saucepan having rounded sides. Add -to the potatoes 2 heaping tablespoons of butter, and 3 heaping -tablespoons of granulated sugar, and 2 or 3 tablespoons of water, and -stir until the sugar and butter are dissolved. Cover closely and let -them cook for four or five minutes undisturbed, then stir again with a -wooden spoon, being careful to see that the syrup is not sticking on -the bottom, re-cover, and from now on let cook only a couple of moments -at a time before again stirring. The water will of course soon cook -away; let the potatoes cook rapidly in the hot syrup until they begin -to soften, then put them where the fire is less hot, and let them cook -slowly until done. The entire cooking should not take more than fifteen -or twenty minutes, and the thick brown sauce should be thoroughly -scraped from the saucepan and served over the sweet potatoes. -<span class="pagenum">[<a id="pb148" href="#pb148" name= -"pb148">148</a>]</span></p> -</div> -</div> -<div id="ch5.213" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANDIED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Lay pared sweet potatoes cut in slices in a buttered -baking dish with a cover. Sprinkle each layer with brown sugar, salt -and pepper and cinnamon, and dot with bits of butter. Pour in ½ -cup of boiling water for ½ dozen potatoes and baste while -cooking. Cook moderately until tender, from half an hour to three -quarters, depending on the heat of the oven. The cinnamon can be -omitted if not liked.</p> -</div> -</div> -<div id="ch5.214" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRIDDLED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut cold boiled sweet potatoes in slices, lengthwise, -and lay them on a buttered griddle; when browned on one side turn with -a pancake turner and brown the other side. Sprinkle with salt and serve -very hot.</p> -</div> -</div> -<div id="ch5.215" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut cold boiled sweet potatoes in half-inch squares -and fry them in melted butter. Salt well, and stir with a knife, and -let brown as much as possible without burning.</p> -</div> -</div> -<div id="ch5.216" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH-FRIED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut cold boiled sweet potatoes in sixths, lengthwise, -place in a frying basket, and fry for about five minutes, or until well -browned. Drain and sprinkle with salt. <span class="pagenum">[<a id= -"pb149" href="#pb149" name="pb149">149</a>]</span></p> -</div> -</div> -<div id="ch5.217" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GLAZED SWEET POTATOES</h3> -</div> -<div class="divBody"> -<p class="first">Let sweet potatoes boil until nearly done, then drain -and cool. When cold cut them in inch-thick slices, or into rounds with -a patent cutter, mix them well with melted butter and sugar, using 2 -tablespoons of sugar to each ½ cup of butter, and put them in a -deep dish in a hot oven for ten minutes, or until well browned.</p> -</div> -</div> -<div id="ch5.218" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED SALSIFY (OYSTER PLANT)</h3> -</div> -<div class="divBody"> -<p class="first">Remove the tops from 2 bunches of salsify, scrape and -cut to shape, and put in a bowl of cold water containing some lemon -juice, to retain the whiteness. Drain and put in boiling water, using -enough to cover it, and let cook about three quarters of an hour, -salting the water during the last half-hour’s boiling. Drain and -serve with highly seasoned white sauce or parsley sauce made with the -water in which the salsify cooked, with the addition of a little milk -or cream.</p> -</div> -</div> -<div id="ch5.219" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ENGLISH SALSIFY</h3> -</div> -<div class="divBody"> -<p class="first">Boil salsify as directed above, drain, and serve with -bread sauce, serving fine browned bread crumbs with the sauce.</p> -</div> -</div> -<div id="ch5.220" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SALSIFY IN COQUILLES</h3> -</div> -<div class="divBody"> -<p class="first">Boil the salsify as directed, and press through a -sieve; then beat into it 1 tablespoon of butter, season highly, arrange -in buttered coquilles or ramekins, sprinkle grated cheese over the top, -and let brown in the oven. <span class="pagenum">[<a id="pb150" href= -"#pb150" name="pb150">150</a>]</span></p> -</div> -</div> -<div id="ch5.221" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED SALSIFY</h3> -</div> -<div class="divBody"> -<p class="first">Boil salsify as directed, not letting it quite finish -cooking; slice, and arrange in buttered baking dish, with layers of -slightly browned crumbs dotted with butter, and sprinkled with pepper, -salt, and paprika. Pour ½ cup of milk or cream over to dampen, -then cover the top with crumbs, and bake about fifteen minutes. An egg -can be beaten with the milk to make the dish richer if wanted.</p> -</div> -</div> -<div id="ch5.222" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED BLACK SALSIFY (SCHWARZWURZEL)</h3> -</div> -<div class="divBody"> -<p class="first">Proceed as with ordinary salsify, except that it is -best not to peel or cut this sort of salsify until after boiling. When -boiled, peel, and mash the white part, using 1 tablespoon of cream to -each cup of salsify, 1 teaspoon of butter, pepper, and salt. Arrange in -individual dishes or cases with crumbs on top, and bake ten minutes to -brown.</p> -</div> -</div> -<div id="ch5.223" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED SALSIFY TARTARE</h3> -</div> -<div class="divBody"> -<p class="first">Use cold boiled salsify, cut in any shape desired, dip -in egg and crumbs, and fry in hot fat until browned. Drain well, dredge -with salt, and serve with sauce Tartare.</p> -</div> -</div> -<div id="ch5.224" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Spinach should be well picked over, leaf by leaf, and -washed in several different waters, and changed to a different pan each -time it is washed, that the sand may be left behind with each washing. -Then put it in a large kettle, with a scant cup of water for a peck of -spinach, and <span class="pagenum">[<a id="pb151" href="#pb151" name= -"pb151">151</a>]</span>let it cook over a slow fire until tender; in -this way its own juices will be extracted, and it will be more tasty -than if cooked in water. It should be then drained and chopped -extremely fine, or until as nearly a pulp as possible, and then mashed -in a mortar or with a potato-masher. It is then ready to prepare in any -way desired for the table.</p> -<p>Delicious spinach can be had canned, and if this is used it needs -only to be very finely chopped and mashed, then seasoned, and prepared -in any of the following ways.</p> -</div> -</div> -<div id="ch5.225" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Melt 1 tablespoon of butter in a saucepan, and in it -let simmer for ten minutes 1 good-sized onion that has been finely -chopped, then add 4 cups of the boiled, chopped, and mashed spinach to -it, and stir well together, and season thoroughly with salt and pepper; -finish with ½ teaspoon of grated nutmeg, and 1 or 2 tablespoons -of whipped cream, and pile high in a heated dish, covering the top with -the chopped whites and riced yolks of 2 hard-boiled eggs.</p> -</div> -</div> -<div id="ch5.226" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPINACH WITH WHITE SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Prepare as in the above recipe, using, instead of the -cream, ½ cup of highly seasoned white sauce, and at the last add -the juice of 1 lemon or 1 tablespoon of reduced vinegar.</p> -</div> -</div> -<div id="ch5.227" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN SPINACH WITH RHUBARB</h3> -</div> -<div class="divBody"> -<p class="first">Another German way of preparing spinach is to cook -rhubarb leaves or flowers (or both) with the spinach for <span class= -"pagenum">[<a id="pb152" href="#pb152" name="pb152">152</a>]</span>the -purée and to add chives. If canned spinach is used the rhubarb -leaves should be cooked and chopped and added to the canned spinach -before it is macerated.</p> -</div> -</div> -<div id="ch5.228" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Wash ½ peck spinach and cook twenty-five -minutes without water. Drain, chop to a fine pulp, mash until smooth in -a mortar, season with 1 tablespoon of butter, salt and pepper, and -encircle with a garnish of well-scrambled eggs to which has been added -2 tablespoons of grated cheese.</p> -</div> -</div> -<div id="ch5.229" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NOVELTY SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Drain a can of spinach and chop it very fine, and then -mash it until smooth. Put it in a saucepan with 1 tablespoon of chopped -chives or grated onion, salt and pepper, and sprinkle the whole surface -well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and mix -them thoroughly with the spinach. Chop the whites, and arrange the -spinach on rounds of toast, placing 2 tablespoons on each piece, -garnish with the whites of the eggs, and pour on each 2 tablespoons of -cheese sauce. If the arrangement on toast is not desired, the cheese -sauce can be mixed with the spinach before serving it.</p> -</div> -</div> -<div id="ch5.230" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPINACH SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of cooked chopped spinach, mash to a pulp, -add 1 cup of white sauce and the whites of 2 eggs beaten very stiff, -season well, and pile lightly in timbale <span class="pagenum">[<a id= -"pb153" href="#pb153" name="pb153">153</a>]</span>cups; set these in a -pan of water, and let bake in a moderate oven for fifteen minutes or -less. Before serving sprinkle the top of each with riced yolk of -hard-boiled egg.</p> -</div> -</div> -<div id="ch5.231" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED SQUASH OR PUMPKIN</h3> -</div> -<div class="divBody"> -<p class="first">Cut a pumpkin or a squash in triangular or square -pieces, about three inches across, scrape the seeds, etc., from each -piece, and sprinkle with salt and pepper, and spread with butter. Set -in a moderate oven and bake for half an hour or until browned. Serve -garnished with sprigs of parsley. It should be eaten from the shell -with additional butter.</p> -</div> -</div> -<div id="ch5.232" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CALIFORNIA SQUASH</h3> -</div> -<div class="divBody"> -<p class="first">Take a very young summer squash, which if it be young -enough need not be pared, and cut it into small pieces. Fry half an -onion in a tablespoon of butter, and when transparent and beginning to -brown add the squash to it and season with salt and pepper. Let all -cook together for ten minutes, and then add ¼ of a cup of hot -water, and let cook until the squash is quite tender.</p> -</div> -</div> -<div id="ch5.233" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Empty 1 can of tomatoes into a double boiler, and put -with them 1 cup of crumbled bread without crust, stir well together, -season with pepper and salt, cover, and let cook slowly for half an -hour, stirring from time to time. Just <span class="pagenum">[<a id= -"pb154" href="#pb154" name="pb154">154</a>]</span>before serving add a -piece of butter the size of a walnut. While the tomatoes will be ready -to serve with half an hour’s cooking, they are improved by -cooking an hour, and are better still if warmed again after -cooling.</p> -</div> -</div> -<div id="ch5.234" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Drain the juice from 1 can of tomatoes. Butter a -baking dish, and cover the bottom with the tomatoes; dot with butter, -dredge with pepper and salt, and sprinkle generously with fine bread -crumbs; arrange another layer of tomatoes, and crumbs, and so proceed -until the dish is filled. Pour over all enough of the juice of the -tomatoes to moisten well, and then finish the dish with a covering of -crumbs. Bake for twenty minutes in a moderate oven.</p> -</div> -</div> -<div id="ch5.235" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BREADED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Slice large, solid tomatoes, dredge them on both sides -with salt and pepper, and dip each slice in beaten egg, and then in -fine bread or cracker crumbs. Arrange them in a frying basket, and -plunge them in hot, deep fat for one or two minutes to brown. Drain, -and garnish with sprays of parsley, or use as a garnish to other -vegetables.</p> -</div> -</div> -<div id="ch5.236" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a frying pan, and when -melted lay in thickly sliced tomatoes which have been rolled in egg and -crumbs; when browned on one side turn them with a pancake turner and -brown the other side, seasoning with pepper and salt. Remove to the -serving <span class="pagenum">[<a id="pb155" href="#pb155" name= -"pb155">155</a>]</span>dish with a pancake turner, seasoning the first -side cooked after they are turned onto the dish. A half a teaspoon of -onion juice may be added to the butter in which they are cooking if -desired. Serve plain or with white sauce.</p> -</div> -</div> -<div id="ch5.237" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DEVILLED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut in half and broil three or four nice solid -tomatoes, and serve them with a sauce made as follows: Take the yolks -of 4 hard-boiled eggs and crush them with a fork, add to them a scant -teaspoon of dry mustard, 1 heaping saltspoon of salt, and several -shakes of paprika, or a dash of cayenne pepper; mix these dry -ingredients well together, and then add to them 5 tablespoons of melted -butter, 2 tablespoons of vinegar or lemon juice, and heat in a double -boiler; when it begins to thicken remove from the fire and stir in 1 -well-beaten egg. Chop the whites of the boiled eggs, and put with them -2 teaspoons of chopped parsley, and decorate the centre of each broiled -tomato with this before serving.</p> -</div> -</div> -<div id="ch5.238" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Take solid, medium-sized tomatoes, and, having cut a -circular piece out of the stem-end, scoop out most of the inside, and -fill with parboiled celery cut in half-inch lengths, mixed with an -equal quantity of canned peas, and dampened with white sauce; heap 1 -teaspoon of peas on the top of each tomato, and bake for twenty minutes -or more, and serve with highly seasoned white sauce poured over each. -<span class="pagenum">[<a id="pb156" href="#pb156" name= -"pb156">156</a>]</span></p> -</div> -</div> -<div id="ch5.239" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED TOMATOES WITH MUSHROOMS</h3> -</div> -<div class="divBody"> -<p class="first">Wash good solid tomatoes and carefully cut out the -inside; dredge with pepper and salt and fill the tomato with -sauté mushrooms, using either fresh or canned ones, chopped and -fried in butter. Bake for about twenty minutes, or until heated through -but not broken.</p> -</div> -</div> -<div id="ch5.240" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES WITH NUT FORCE-MEAT</h3> -</div> -<div class="divBody"> -<p class="first">Slice the stem-end from 6 large, solid tomatoes, scoop -out the inside, and fill with a force-meat made of one cup of crumbs, -½ cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of -pepper, 1 tablespoon of melted butter, ½ tablespoon of grated -onion, and 1 egg. Replace the tops on the tomatoes and bake them for -about twenty minutes, watching that the skins do not break, as they -will do in a too hot oven.</p> -</div> -</div> -<div id="ch5.241" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES STUFFED WITH EGG AND PEPPERS</h3> -</div> -<div class="divBody"> -<p class="first">Cut the inside from solid, large tomatoes, and refill -with a mixture of equal parts of chopped hard-boiled eggs and chopped -sweet green peppers (or use pimentos) well moistened with melted butter -and onion juice, and seasoned with salt. Put in a baking dish, cover, -and let bake for twenty minutes in a moderate oven.</p> -</div> -</div> -<div id="ch5.242" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED TOMATOES WITH GREEN PEPPERS</h3> -</div> -<div class="divBody"> -<p class="first">Scoop out the inside from solid tomatoes, and refill -with the tomato meat which has been cut out of the centre and chopped -with sweet green peppers, using 1 teaspoon of <span class= -"pagenum">[<a id="pb157" href="#pb157" name= -"pb157">157</a>]</span>peppers to each tomato, and 1 teaspoon of -cracker crumbs or boiled rice; season with pepper and salt, and place -¼ teaspoon of butter in each tomato before laying the top on; -then bake in a moderate oven about twenty minutes.</p> -</div> -</div> -<div id="ch5.243" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES FILLED WITH EGG</h3> -</div> -<div class="divBody"> -<p class="first">Select very large solid tomatoes, and with a small, -sharp knife cut a round piece out of the stem-end, then cut out a large -enough space from the inside to hold a small egg, and arrange in a -shallow pan. Sprinkle with salt and pepper, add ½ teaspoon of -grated onion, and set in a hot oven for five or six minutes. Remove, -and break into each tomato the yolk of 1 egg and as much of the white -as it will hold without running over the edge. Sprinkle with salt, -pepper, and a little chopped parsley, and replace in the oven, letting -them cook slowly fifteen minutes until the egg is set. Remove to -individual plates for serving, taking care to not break the tomato. -Garnish with cress or parsley.</p> -<p>Tomatoes may be stuffed in a great variety of ways,—with -fillings of fried cucumber, tomato, and chopped onions, or bread -dressing with sage, etc.</p> -</div> -</div> -<div id="ch5.244" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES STUFFED WITH SPINACH</h3> -</div> -<div class="divBody"> -<p class="first">Cut an opening in the top of large, solid tomatoes, -and scoop out some of the inside with a spoon, fill with “German -spinach,” and place in a hot oven for about twenty minutes; upon -removing from the oven cover each with a slice of hard-boiled egg, or -use the white rim filled with riced yolks. Serve alone or as a garnish -for another vegetable. <span class="pagenum">[<a id="pb158" href= -"#pb158" name="pb158">158</a>]</span></p> -</div> -</div> -<div id="ch5.245" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES STUFFED WITH MACARONI</h3> -</div> -<div class="divBody"> -<p class="first">Scoop the inside from 6 large, solid tomatoes and use -it with 1 bay leaf and some melted butter to make a tomato sauce. Into -this stir ½ cup of boiled macaroni (spaghetti or rice may also -be used), and, after seasoning well with salt and pepper, fill the -tomatoes with the macaroni, putting 1 teaspoon of grated cheese on the -top of each. Bake in a moderate oven for about twenty minutes or less, -and garnish with watercress or parsley.</p> -</div> -</div> -<div id="ch5.246" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AMERICAN RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Put a little water and 1 large tablespoon of butter in -a frying pan, and when melted add 1 large Spanish onion or 3 ordinary -onions chopped fine, and let simmer slowly ten minutes. Strain the -juice from a can of tomatoes, and put the tomatoes in a double boiler; -when they are heated through scrape the onions into the tomatoes, and -let them all cook together for half an hour; season highly with salt -and pepper, and just before serving add 2 or 3 well-beaten eggs, and -let stand for a few minutes until somewhat thickened; serve on toast. -If the flavour of onions is liked, a larger quantity of chopped onion -may be used; and to increase the quantity, 3 or 4 more eggs may be -added to this rule without other changes. For chafing-dish prepare in -advance to the point where the eggs are added, and add these after -reheating in the chafing-dish.</p> -</div> -</div> -<div id="ch5.247" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES AND ONION</h3> -</div> -<div class="divBody"> -<p class="first">Proceed as in the preceding recipe without adding the -eggs. <span class="pagenum">[<a id="pb159" href="#pb159" name= -"pb159">159</a>]</span></p> -</div> -</div> -<div id="ch5.248" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES CASINO</h3> -</div> -<div class="divBody"> -<p class="first">Select large, solid tomatoes, and without cutting them -let them boil for fifteen minutes; then slip off the skins, halve them, -and lay each piece, cut-side down, on a round of toast the same size as -the tomato. Cover the top with warm Hollandaise, Bernaise, or -Maître d’hôtel sauce, and in the centre lay a slice -of truffle; garnish with watercress.</p> -</div> -</div> -<div id="ch5.249" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES INDIENNE</h3> -</div> -<div class="divBody"> -<p class="first">Halve large, solid tomatoes, and arrange them in a -shallow pan, cut-side up. Dredge with salt and pepper, and spread with -curry powder and some onion juice. Put in the oven for ten minutes, or -under the gas burners of the oven in a gas stove. Do not let the -tomatoes soften, and serve at once to prevent this. Use alone or as a -garnish to rice.</p> -</div> -</div> -<div id="ch5.250" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES WITH EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Strain 1 can of tomatoes and put them in a saucepan; -stir well, and season with pepper and salt and 1 tablespoon of butter, -and, after they have cooked fifteen or twenty minutes, stir in 3 or 4 -well-beaten eggs and serve on toast after two or three minutes’ -further cooking.</p> -</div> -</div> -<div id="ch5.251" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRIED TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut a thin slice from the stem-end of large, solid -tomatoes, and scoop out some of the inside. Fill with boiled rice to -which is added the tomato removed from the inside and a little curry -powder (½ teaspoon to 1 cup of rice is <span class= -"pagenum">[<a id="pb160" href="#pb160" name="pb160">160</a>]</span>a -moderate amount). Season the mixture well with salt, replace the top, -and bake fifteen minutes. The curry powder can be omitted from the -filling and the tomatoes served with curry sauce if preferred.</p> -</div> -</div> -<div id="ch5.252" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Cut in half rather large, solid tomatoes, allowing 2 -halves for each person to be served, and set them, cut-side up, in a -shallow tin; press capers into the spaces, then dredge heavily with -celery salt, sprinkle with salt and pepper, and set under the flame of -a gas oven until the tops are blackened. The flame should be hot so -that this may happen as quickly as possible in order that the tomatoes -may not become softened by the heat; to this end it is also necessary -to leave the door of the broiling compartment open.</p> -</div> -</div> -<div id="ch5.253" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES CREOLE</h3> -</div> -<div class="divBody"> -<p class="first">Cut in half, crosswise, 5 or 6 solid tomatoes, and set -them, cut halves upwards, in a buttered pan. Chop 1 or 2 sweet green -peppers, mix with them 1 teaspoon of chopped onion, and sprinkle this -over the tomatoes; place a small piece of butter on each half, and -sprinkle with salt and paprika. Let bake about twenty minutes, then -remove to rounds of toast, or nests of boiled rice, and pour over them -white sauce.</p> -</div> -</div> -<div id="ch5.254" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Strain the juice from 1 can of tomatoes through a -sieve fine enough to stop all the seeds, and put in an enamelled -saucepan to boil; season well with salt and pepper, and <span class= -"pagenum">[<a id="pb161" href="#pb161" name="pb161">161</a>]</span>when -it boils pour it onto enough gelatine dissolved in water to stiffen it. -The amount of gelatine cannot be given, as the various vegetable -gelatines, arrowroot, etc., vary in thickening power. Instructions as -to the proper amount for each pint of liquid will come with every -package. Set the jelly aside to cool, and arrange slices of hard-boiled -egg on the bottom of custard cups or small plain moulds, and encircle -these with slices of stuffed olive, pickled walnut, or truffles, or -mushrooms. When the jelly is somewhat cooled, and so thick enough to -hold down these garnishings when poured onto them, half fill the cups -with it. Serve when set and ice-cold, turned out on lettuce leaves.</p> -</div> -</div> -<div id="ch5.255" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATOES AND HOMINY</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of cold boiled hominy and 2 cups of boiled -tomatoes, put them in a saucepan with 1 tablespoon of butter, season -generously with salt and pepper, and serve in a deep dish when -thoroughly heated through, or put into a buttered baking dish with -crumbs on the top (and a little grated cheese if liked); brown before -serving.</p> -</div> -</div> -<div id="ch5.256" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEWED TURNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Peel and wash turnips and cut them in eighths -lengthwise, or in dice, and put them in boiling milk and water which -covers them. Let them cook slowly for half an hour uncovered, then lift -them out and place on a hot dish at the side of the stove. Make a sauce -with 1½ cups of the stock in which they cooked, into which beat -the yolk of 1 egg <span class="pagenum">[<a id="pb162" href="#pb162" -name="pb162">162</a>]</span>and ½ teaspoon of lemon juice; -season this with pepper and salt and pour over the turnips. Instead of -this, ordinary white sauce may be made of the turnip stock.</p> -</div> -</div> -<div id="ch5.257" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED TURNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Peel and quarter 2 good-sized turnips, cover them with -boiling water, and let cook until tender, which should be in from half -an hour to three quarters; drain them in a colander, and press gently -with a wire potato-masher to remove as much water as possible, then -mash them and beat them well, stirring in 2 tablespoons of butter, 1 -teaspoon of salt, and 1 saltspoon of pepper.</p> -</div> -</div> -<div id="ch5.258" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED TURNIPS AND POTATO</h3> -</div> -<div class="divBody"> -<p class="first">Prepare turnips as for mashed turnips, and mash with -them an equal quantity of boiled potatoes; add butter, pepper, and -salt, and beat up very light before serving.</p> -</div> -</div> -<div id="ch5.259" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TURNIPS AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Cut boiled turnips in thin slices, and arrange them in -a buttered baking dish in layers one inch deep; sprinkle each layer -with melted butter, pepper, salt, and grated cheese. Finish with cheese -on the top, and bake for twenty minutes.</p> -</div> -</div> -<div id="ch5.260" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RAGOUT OF TURNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a saucepan, and when -melted add 1 tablespoon of chopped onion and 4 cups of diced turnips, -and stir until they begin to brown; season <span class= -"pagenum">[<a id="pb163" href="#pb163" name="pb163">163</a>]</span>with -1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, and add -slowly 1 cup of vegetable broth or milk into which 1 tablespoon of -flour has been made smooth. Let simmer gently for half an hour.</p> -</div> -</div> -<div id="ch5.261" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TELTOWER RÜBCHEN</h3> -</div> -<div class="divBody"> -<p class="first">Buy the imported “rübchen,” which are -the daintiest tiny turnips, and heat them in their own liquor; then -drain and serve with Spanish sauce.</p> -</div> -</div> -<div id="ch5.262" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PARISIAN TURNIPS</h3> -</div> -<div class="divBody"> -<p class="first">Cut turnips into small rounds with a Parisian potato -cutter, and boil them for half an hour or until tender, the time -depending largely upon the age of the turnips. Drain, and cover with -highly seasoned white sauce, to which 1 tablespoon of chopped parsley -has been added. <span class="pagenum">[<a id="pb165" href="#pb165" -name="pb165">165</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>Kindness to animals is not mere sentiment but a -requisite of even a very ordinary education; nothing in arithmetic or -grammar is so important for a child to learn as humaneness</i>.</p> -<p class="citSource">Journal of Education, Boston. <span class= -"pagenum">[<a id="pb167" href="#pb167" name="pb167">167</a>]</span></p> -</div> -</div> -<div id="ch6" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e224">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">VEGETABLE COMBINATIONS</h2> -<div id="ch6.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHOP SUEY</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of onions, fried until brown, 1 cup of -celery cut in two-inch pieces and then shredded and stewed in vegetable -stock for half an hour, 1 cup of fried mushrooms, and 2 cups of boiled -rice in a saucepan with a cup of thin brown sauce. Let all heat -together for ten minutes, and season with salt and pepper.</p> -</div> -</div> -<div id="ch6.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">COLCANNON</h3> -</div> -<div class="divBody"> -<p class="first">This is made by the mixture of two or more vegetables -already boiled. Use equal parts of mashed potato and sprouts (or any -greens) finely minced, and grated onion if wanted, and add some mashed -carrots or turnips or both; season with salt and pepper. Mix 2 eggs -through 4 or 5 cups of vegetables, press into a mould, and boil or -steam for half an hour. Turn out to serve, and serve plain or with a -brown sauce.</p> -</div> -</div> -<div id="ch6.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACEDOINE OF VEGETABLES</h3> -</div> -<div class="divBody"> -<p class="first">Boil 1 small cauliflower and set it aside to drain; -then boil 2 cups of diced carrots, drain them when tender, but reserve -the stock. Add to the carrots the cauliflower carefully separated into -little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or -canned flageolets, ½ a cup of <span class="pagenum">[<a id= -"pb168" href="#pb168" name="pb168">168</a>]</span>carrot stock, -1½ teaspoons of salt, 1 small saltspoon of pepper, and 1 -tablespoon of sugar. Let simmer together until heated, and then add 1 -chopped onion, 2 bay leaves, 1 tablespoon of butter. If liked, a sauce -made of 1 tablespoon of butter and 1 tablespoon of flour thinned with -the carrot stock and highly seasoned can be strained over the -vegetables before serving.</p> -</div> -</div> -<div id="ch6.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED MACEDOINE OF VEGETABLES</h3> -</div> -<div class="divBody"> -<p class="first">Delicious combinations of peas, shaped carrots, -flageolets, etc., can be had in bottles. Drain them, and put in a -saucepan with 1 tablespoon of butter and some pepper and salt. When hot -serve or add ½ cup of cream. Serve to garnish, or alone, or use -to fill peppers, or tomatoes, or patties.</p> -</div> -</div> -<div id="ch6.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE CHOWDER</h3> -</div> -<div class="divBody"> -<p class="first">Pare and slice in rather thick slices, enough potatoes -to make 4 cups, and prepare the same amount of shredded cabbage, and -sliced onions. Put 2 tablespoons of butter in a saucepan, and when -melted add the onions, and cook them for ten minutes. Butter a large -casserole, arrange over the bottom a layer of sliced potato, then a -layer of cabbage, then one of onions, seasoning each with pepper and -salt, and sprinkling with chopped hard-boiled egg, and so fill the -dish. Pour 2 cups of milk, into which 1 tablespoon of flour has been -made smooth, over the chowder, set the dish in a shallow pan of water, -and bake slowly for one hour. If the milk cooks away add a little more -during the cooking. The same dish can be made in a kettle, in which -case halve the potatoes and cook for three quarters of an hour. -<span class="pagenum">[<a id="pb169" href="#pb169" name= -"pb169">169</a>]</span></p> -</div> -</div> -<div id="ch6.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE PIE (ST. GEORGE’S HOUSE)</h3> -</div> -<div class="divBody"> -<p class="first">Boil enough carrots, turnips, and large white haricot -beans to make a ½ cup of each when chopped or sliced after -cooling, and enough potatoes to make a scant cup when sliced. Slice -enough Bermuda onions to make ½ cup, and fry in butter until -golden brown; then mix the onions and prepared vegetables, and add to -them ¼ cup each of canned peas, green beans, and tomatoes. -Season well with salt and pepper, stir in 1 teaspoon of chopped -parsley, dampen with the water in which the haricot beans cooked, heap -into a deep baking dish, cover with a good crust, and bake until -slightly browned.</p> -</div> -</div> -<div id="ch6.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE HASH</h3> -</div> -<div class="divBody"> -<p class="first">Chop separately 5 medium-sized potatoes, 2 sweet green -peppers (carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets -(½ a can), and 2 raw onions.</p> -<p>Put 2 tablespoons of butter in a frying pan, and when melted add the -chopped onions, and let simmer slowly for five minutes, then add the -tomatoes and let simmer another five minutes, then put in the potatoes, -the peppers, and the beets. Dredge well with salt and pepper, and, -stirring occasionally, let all cook slowly until the juices are nearly -absorbed; then let the hash brown on the bottom, and turn out with the -brown on top. Garnish with squares of toast.</p> -</div> -</div> -<div id="ch6.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE STEW</h3> -</div> -<div class="divBody"> -<p class="first">Put 4 tablespoons of butter in a large saucepan, and -when melted add to it ½ cup of sliced onions, ½ cup of -<span class="pagenum">[<a id="pb170" href="#pb170" name= -"pb170">170</a>]</span>diced carrots, 1 cup of shredded celery, and -¼ cup of turnips cut in oblong pieces, and toss them in the -butter for fifteen minutes; then pour over them 6 cups of cold -vegetable broth or water, add 1 teaspoon of salt, 2 bay leaves, 6 small -onions halved, 4 carrots cut in quarters, 6 small squares of turnip, -and let simmer slowly for half an hour; then add 5 potatoes cut in -half, and let cook for half an hour more, and add more vegetable broth -to keep the vegetables covered. Make dumplings, and drop into the -boiling stew, cover tightly, and cook ten minutes more; season well -with salt and pepper, and serve with enough of the stock, thickened -with a little flour and butter, to cover.</p> -</div> -</div> -<div id="ch6.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE CASSEROLE</h3> -</div> -<div class="divBody"> -<p class="first">In order that this dish should taste and appear at its -best, it should be cooked and served in an Italian casserole dish from -eight to ten inches in diameter. Peel 8 medium-sized onions, and take -the layers off until a centre about three quarters of an inch in -diameter is left; toss the centres in hot butter until browned, and -chop the outside. Cut 3 medium-sized sweet green peppers in half, -lengthwise, and fill each half liberally with a mixture of bread -crumbs, chopped tomato, chopped onion, and salt and pepper. Stuff 6 -solid, medium-sized tomatoes in any of the ways described under stuffed -tomatoes. Put 2 tablespoons of butter in a saucepan, and when melted -add to it 2 tablespoons of chopped onions; fry these for ten minutes, -then stir in 2 tablespoons of flour, and use vegetable stock or milk, 2 -cups of either, to make a sauce; add 1 bay leaf, and enough -soup-browning to make a rich colour. Put the stuffed peppers in a -casserole dish with the glazed onion <span class="pagenum">[<a id= -"pb171" href="#pb171" name="pb171">171</a>]</span>hearts and the sauce, -cover, and let cook for ten minutes; then arrange the stuffed tomatoes -in the casserole, distribute among them ½ can of button -mushrooms, halved, ½ can of flageolets or peas, and leave the -cover off the dish, letting it cook for fifteen minutes very slowly. -This casserole can be varied in many ways, using different filling for -the peppers and tomatoes, and either truffles, string beans, or fresh -mushrooms in the sauce, which should not be too thick.</p> -</div> -</div> -<div id="ch6.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VEGETABLE RAGOUT</h3> -</div> -<div class="divBody"> -<p class="first">Prepare for boiling what will make 3 cups of turnip -when cut in inch squares, 1½ cups of potatoes, and 1½ -cups of carrots. Put the carrots into slightly salted and sweetened -water, let boil for ten minutes, then add the turnips and potato, and -cook for ten minutes more. Put 2 tablespoons of butter in a saucepan, -and when melted add 2 tablespoons of chopped onion, and fry until -slightly browned; then add 2 tablespoons of flour, stir until smooth, -and pour slowly into this 2 cups of the stock in which the vegetables -cooked; then add 2 teaspoons of sugar, 1 teaspoon of salt, ½ -teaspoon of pepper; and the diced vegetables; cover, and let simmer -slowly for half an hour, then add 1 tablespoon of chopped parsley, and -serve.</p> -</div> -</div> -<div id="ch6.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BORDEAUX PIE</h3> -</div> -<div class="divBody"> -<p class="first">Slice enough Spanish onions to fill a cup ¼ -full, and fry them in butter until slightly browned. Boil carrots to -equal ½ cup when diced, potatoes enough to fill a cup ¾ -full, and peel 2 cups of mushrooms, and toss them in a little butter in -a frying pan over a moderate fire for ten <span class="pagenum">[<a id= -"pb172" href="#pb172" name="pb172">172</a>]</span>minutes; hard boil 4 -eggs, and make 1 cup of white sauce. Cut the vegetables in small -pieces, slice the eggs, add ¼ cup of canned peas (or fresh -boiled ones), 1 teaspoon of chopped parsley, salt and pepper well, put -in a little grated nutmeg and 1 teaspoon of lemon juice, and mix all -carefully with the white sauce. Line a large baking dish (or small -individual ones) with thin crust, fill with the mixture, cover the top -with crust, and bake until slightly browned.</p> -</div> -</div> -<div id="ch6.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NEW ORLEANS STEW</h3> -</div> -<div class="divBody"> -<p class="first">Slice 3 onions, and fry them in 1 large tablespoon of -butter for five minutes; then add to them 3 chopped sweet green -peppers, stir well, and let cook together another five minutes; then -scrape the contents of the frying pan into a double boiler, add the -corn cut from 3 ears of sweet corn (or ½ can of corn), and 3 -sliced tomatoes, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of -sugar, and let all cook together for one hour; season afresh before -serving.</p> -</div> -</div> -<div id="ch6.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">INDIAN CURRY</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a frying pan, and add -to it when melted 2 onions chopped fine, and let cook very slowly for -fifteen minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour -apple, or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough -vegetable stock to make a paste. When the onions are browned add this -paste, and after stirring well put in 1 cup of boiled haricot beans, 1 -cup of halved boiled chestnuts, and 1 can of halved button mushrooms, -and let all simmer together for ten minutes. Have ready some stock made -by putting <span class="pagenum">[<a id="pb173" href="#pb173" name= -"pb173">173</a>]</span>2 tablespoons of desiccated cocoanut into a bowl -and pouring over it 1 cup of boiling water, and use this to dampen the -cooking vegetables; then add 1 cup of vegetable broth, and let cook ten -minutes more. We westerners are fond of this served in this way with -chutney, but in India they press it through a strainer and serve it as -a purée, adding to it 2 well-beaten eggs. Encircle with rice in -serving.</p> -</div> -</div> -<div id="ch6.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRY OF LENTILS</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 or 3 cups of German or Egyptian lentils for two -or three hours; drain them, and put them in boiling water, and let them -cook for three quarters of an hour or until tender but not broken. Salt -well when they have been cooking a short time, and when done drain -them, sprinkle with salt, and heap in a pyramid on a round flat dish; -garnish with 3 hard-boiled eggs cut in half, encircle with boiled rice, -and pour curry sauce over the lentils only. Serve extra sauce in a -sauce-boat and Indian chutney.</p> -</div> -</div> -<div id="ch6.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRY OF SUCCOTASH</h3> -</div> -<div class="divBody"> -<p class="first">Heat 1 can of Lima beans and 1 can of sweet corn, and -when hot drain, and heap on a flat dish; cover with curry sauce, and -serve with potato croquettes and Indian chutney.</p> -</div> -</div> -<div id="ch6.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREOLE CURRY</h3> -</div> -<div class="divBody"> -<p class="first">Boil 1 cup of rice, and while it is cooking put 2 cups -of okra, 2 cups of tomato, and 2 small onions cut in halves, and 1 -teaspoon of butter in a double boiler, and when hot add 1 cup of hot -water, into which has been dissolved 1 <span class="pagenum">[<a id= -"pb174" href="#pb174" name="pb174">174</a>]</span>heaping teaspoon of -curry powder, and let all cook together for half an hour; remove the -onions, add the rice, season generously with salt, and serve with -Indian chutney.</p> -</div> -</div> -<div id="ch6.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VARIOUS VEGETABLE CURRIES</h3> -</div> -<div class="divBody"> -<p class="first">Almost any vegetable makes a good -curry,—flageolets, carrots and peas, button mushrooms, etc., and -either boiled rice or rice croquettes should be served. A garnish of -Spanish pimentos looks well, and the curry sauce should be plentiful. -Hard-boiled eggs halved are always nice with curry, and Indian chutney -should be served with it. <span class="pagenum">[<a id="pb175" href= -"#pb175" name="pb175">175</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first">“<i>Speaking of the immortality of animals in -‘Our Animal Friends,’ Charles Wagner says, ‘Can that -which comes from Life return to Chaos?—Can a work of God have an -end?’</i>” <span class="pagenum">[<a id="pb177" href= -"#pb177" name="pb177">177</a>]</span></p> -</div> -</div> -<div id="ch7" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e230">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">NUT DISHES</h2> -<div id="ch7.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN CHESTNUTS</h3> -</div> -<div class="divBody"> -<p class="first">Chestnuts can be cooked either by roasting or by -boiling. If roasted, the thin brown that clings to the nut is removed -with the outer shell; if boiled, the inner skin often has to be removed -with some trouble. Roast chestnuts by putting them in a hot oven for -eight or ten minutes, then use a small, sharp knife and peel them from -the point down.</p> -<p>To boil chestnuts put them, in their shells, in cold water and let -them cook for five or six minutes after the water starts boiling, or -put them in boiling water for ten or twelve minutes. Peel carefully, -and serve after roasting or boiling with brown sauce or mushroom sauce, -plain or in cases.</p> -</div> -</div> -<div id="ch7.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHESTNUT PURÉE</h3> -</div> -<div class="divBody"> -<p class="first">Roast or boil 6 cups of Italian chestnuts, remove the -shell and inner skin and chop them fine or put them through a vegetable -mill. Put them in a double boiler with milk enough to cover them and -let them cook slowly for fifteen or twenty minutes, or until the milk -is all absorbed. Stir frequently, add 1 tablespoon of butter, 1 -tablespoon of cream, plenty of salt and a little pepper. The -purée should be the consistency of mashed potato. <span class= -"pagenum">[<a id="pb178" href="#pb178" name="pb178">178</a>]</span></p> -</div> -</div> -<div id="ch7.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEANUT PURÉE</h3> -</div> -<div class="divBody"> -<p class="first">Shell 3 or 4 cups of peanuts, remove the inner skin, -and put through a vegetable mill. Put in a double boiler with milk to -cover them, season with salt, and let cook gently half an hour, or -until tender. Stir frequently, and serve when the milk is absorbed and -the peanut <span class="corr" id="xd25e2822" title= -"Source: pureé">purée</span> is the consistency of mashed -potato. A tablespoon of whipped cream is an improvement if added during -the last moments of cooking.</p> -</div> -</div> -<div id="ch7.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MICHAELMAS LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Mix 1 cup of finely ground walnuts (or other nuts), 1 -cup of finely ground roasted peanuts, 1 teaspoon of salt, 1 saltspoon -of pepper, 2½ cups of fine bread crumbs, 1 tablespoon of mixed -sweet herbs (thyme, sage, and summer savory), and 1 large onion or 2 -small ones chopped fine. When well blended bind together with 2 eggs -which have been slightly beaten, mould with the hands into a loaf, -place in a well buttered roasting tin, and let it cook for ten minutes -in a moderately hot oven; then add 1 tablespoon of butter and 1 cup of -hot water, and baste frequently during half an hour’s cooking. -The loaf should be well browned and carefully removed to a hot platter. -Make a brown sauce in the pan in which the loaf cooked, and serve with -this and cold apple sauce.</p> -</div> -</div> -<div id="ch7.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHRISTMAS LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Make as in foregoing recipe, omitting the chopped -onion and adding another half tablespoon (or even more) of the sweet -herbs. Serve with cranberry sauce. <span class="pagenum">[<a id="pb179" -href="#pb179" name="pb179">179</a>]</span></p> -</div> -</div> -<div id="ch7.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROAST NUT AND BARLEY LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Make a brown sauce with 2 tablespoons of olive oil, -½ cup of browned flour, and use water or vegetable stock for -thinning; chop 1 large onion fine, and fry it in 1 tablespoon of oil or -butter, and mix the onion and the sauce with 2 cups of cold boiled -pearl barley, 1 cup of finely ground roasted peanuts, 1 cup of fine -bread crumbs, 1 teaspoon of salt, and 1 saltspoon of pepper. With the -hands mould into a loaf, place in a roasting pan which has been well -buttered, and let cook in the oven for ten minutes; then add 1 -tablespoon of butter and 1 cup of hot water, and baste every five -minutes for half an hour. Make a brown sauce in the same pan, or serve -with Caper sauce. Garnish, if brown sauce is used, with English savoury -croquettes.</p> -</div> -</div> -<div id="ch7.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STEAMED NUT AND BARLEY LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Make as in the foregoing recipe, but pack into a -mould, set this in boiling water, and let it steam for an hour and a -half or two hours. Let cool in the mould, and turn out to serve cold, -or to slice, or to use for nut hash.</p> -<p>A brick-shaped mould will be made by any tinsmith to order, or the -large sizes of baking-powder tins can be used to steam loaf.</p> -</div> -</div> -<div id="ch7.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROASTED NUT LOAF WITH HOMINY</h3> -</div> -<div class="divBody"> -<p class="first">Grind 2 cups of nuts,—pecans, walnuts, roasted -peanuts, etc., or use peanuts only,—and mix with them 2 cups of -cold boiled hominy, ½ cup of bread crumbs, 3 <span class= -"pagenum">[<a id="pb180" href="#pb180" name= -"pb180">180</a>]</span>hard-boiled eggs chopped fine, 1 tablespoon of -chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form into -1 large roll, or several smaller ones, put in a buttered tin, and let -bake in a quick oven for half an hour; baste with a little butter and -water a few times. Garnish with slices of lemon, and serve with brown -sauce. This loaf may be steamed as directed for barley loaf and used -hot, cold, or in hash.</p> -</div> -</div> -<div id="ch7.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT AND FRUIT LOAF</h3> -</div> -<div class="divBody"> -<p class="first">Chop mixed nuts enough to make 2 cups, and add to them -6 bananas chopped fine and ½ teaspoon of salt; mix well -together, and press into a plain mould. Stand the mould in a steamer, -and let it steam for three hours. Serve ice-cold, sliced, with pickles -or catsup.</p> -</div> -</div> -<div id="ch7.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FOUNDATION LOAF</h3> -</div> -<div class="divBody"> -<p class="first">This loaf can be made and kept in readiness for use, -as it will remain fresh for several days if it is left in the covered -mould in which it cooked and is kept in a cool place. Put 2 cups of -water in a saucepan, and when the water boils stir into it 1 cup of a -finely ground cereal, preferably gluten flour or meal, or Scotch -oatmeal, and stir until thick; then add 2 teaspoons of salt, ½ -teaspoon of pepper, 1 tablespoon of butter, and 1 cup of shelled -peanuts which have been put through a vegetable grinder twice. Pack the -mixture into a loaf-shaped mould, or large round tin with a -tight-fitting lid, almost immerse it in water, and let it steam for two -hours. Use when cold, either for <span class="pagenum">[<a id="pb181" -href="#pb181" name="pb181">181</a>]</span>nut hash or croquettes, or -with an equal amount of bread crumbs and the seasoning to make -Michaelmas or Christmas loaf.</p> -</div> -</div> -<div id="ch7.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT HASH</h3> -</div> -<div class="divBody"> -<p class="first">Use cold steamed nut loaf and the same amount of cold -boiled potatoes. Chop the potatoes and the loaf separately, and add to -them, after mixing, ¼ as much chopped onion. Turn into a frying -pan which contains melted butter well covering the bottom, dredge with -salt and pepper, and stir frequently with a knife during the first ten -minutes’ slow cooking; then let the hash brown on the bottom, -shaking the pan vigorously from time to time, season afresh, and turn -out with the browned portion on top. One or 2 chopped green peppers can -be added to the hash, if the flavour is liked. <span class= -"pagenum">[<a id="pb183" href="#pb183" name="pb183">183</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>I say nothing of taking life—of fattening for -that express purpose; diseases of animals; bad blood made; cruelty -superinduced;—it will be seen to be, it will be looked back on, -as a form of, a second stage of cannibalism.</i>—<span class= -"sc">George Meredith.</span> <span class="pagenum">[<a id="pb185" href= -"#pb185" name="pb185">185</a>]</span></p> -</div> -</div> -<div id="ch8" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e236">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">RICE, MACARONI, <span class="sc">Etc.</span></h2> -<div id="ch8.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED RICE</h3> -</div> -<div class="divBody"> -<p class="first">Wash 1 cup of rice by letting water run through it in -a sieve, and put it in a large double boiler, the top of which contains -plenty of water at boiling point; add 1 teaspoon of salt, and let it -boil, tightly covered, for twenty-five minutes; pour off the water then -from the rice, still holding the cover on, and again place it over the -boiler, and let the rice steam for another twenty minutes, when it will -be found that each grain is separate, as it should be. Use a fork to -scrape it lightly into the serving dish.</p> -</div> -</div> -<div id="ch8.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED RICE</h3> -</div> -<div class="divBody"> -<p class="first">Let ½ cup of rice soak for several hours in 2 -cups of warm water. Drain and put in a baking dish, and cover with 3 -cups of milk containing ½ a teaspoon of salt. Cover the dish, -and let bake slowly for an hour or until the milk is absorbed and the -separate grains of rice are soft.</p> -</div> -</div> -<div id="ch8.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">INDIAN RICE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter into a double boiler, and -when melted add 1 onion chopped fine, the juice from 1 can of tomatoes, -6 tablespoons of rice, 1 teaspoon of curry powder, some salt and -pepper. Cover and let cook together for three quarters of an hour. -<span class="pagenum">[<a id="pb186" href="#pb186" name= -"pb186">186</a>]</span></p> -</div> -</div> -<div id="ch8.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH RICE</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a saucepan, and when -melted add ½ cup of rice, and stir it for fifteen minutes; then -add 1 chopped onion, 1 chopped tomato, and 1 clove of garlic, cover -with hot water or vegetable stock, and season highly with salt and -pepper; stir well, then cover, and let the rice cook slowly for forty -minutes.</p> -</div> -</div> -<div id="ch8.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE-TOMATO STEW</h3> -</div> -<div class="divBody"> -<p class="first">Take 1 cup of cold boiled rice, and put with it in a -saucepan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of -drained canned ones), 1 bay leaf, some celery salt, pepper and salt, -and stir well together; let cook slowly for ten minutes, taking care -that it does not burn; remove the bay leaf, and serve on thick slices -of toast.</p> -</div> -</div> -<div id="ch8.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED RICE</h3> -</div> -<div class="divBody"> -<p class="first">Press newly boiled rice into an inch-deep pan, cover -with a weight, and let it become cold. Cut into two-inch squares, and -fry until brown in hot butter. Serve with tomato or curry sauce.</p> -</div> -</div> -<div id="ch8.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED RICE</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish, and sprinkle the bottom with a -layer of boiled rice, and cover this with slices of hard-boiled eggs; -dot well with butter, sprinkle with salt and pepper, then arrange -another layer of rice and egg, etc., alternating <span class= -"pagenum">[<a id="pb187" href="#pb187" name="pb187">187</a>]</span>thus -until the dish is filled. Cover the top with bread crumbs, pour over -all 2 tablespoons of melted butter, moisten with ½ cup of milk, -and bake slowly for twenty minutes.</p> -</div> -</div> -<div id="ch8.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE AND CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish well, and sprinkle a half-inch -layer of boiled rice on the bottom; season with salt and pepper, and -dot well with butter; then arrange a generous layer of grated cheese, -and sprinkle this with English mustard mixed with water, then add -another layer of rice, and so continue until the dish is well filled, -having the rice on top. Pour over all ½ cup of milk, or of the -water in which the rice boiled, and let cook slowly in the oven for -twenty minutes.</p> -</div> -</div> -<div id="ch8.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED RICE AND TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish well, and put a layer of rice in -the bottom of it, and over this arrange slices of tomatoes; dot well -with butter, and season plentifully with pepper and salt and celery -salt, then place another layer of rice, and so proceed until the dish -is well filled. Pour ½ cup of canned tomato juice over the rice, -sprinkle the top with grated cheese, and bake for twenty minutes.</p> -</div> -</div> -<div id="ch8.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN RICE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add to it 2 cups of boiled rice and 1 cup of tomato sauce or -tomato chutney; season well with salt and pepper, stir until heated -through, and serve plentifully sprinkled with grated cheese. -<span class="pagenum">[<a id="pb188" href="#pb188" name= -"pb188">188</a>]</span></p> -</div> -</div> -<div id="ch8.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of milk in a double boiler, when hot add to -it 1 tablespoon of flour mixed with 1 tablespoon of butter, 1 teaspoon -of grated onion (or a few drops of onion extract), and ½ -teaspoon of salt; stir into this 2 cups of boiled rice, let cook for -five minutes, then put in a buttered baking dish, with ½ cup of -grated cheese on top, dredge this with paprika, sprinkle with bread -crumbs, and let brown in the oven.</p> -</div> -</div> -<div id="ch8.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE OMELET</h3> -</div> -<div class="divBody"> -<p class="first">Beat the yolks and whites of 2 eggs separately, and to -the yolks add ¼ of a cup of milk, ⅓ of a cup of cold -boiled rice, 1 tablespoon of melted butter, some salt and pepper, and -finally the stiff whites of the eggs. Put in a buttered omelet pan, and -proceed as in making the usual omelet, cooking over a slow fire and -shaking the pan vigorously. Sprinkle with salt and a little paprika; -when set, turn together; serve with a sauce if desired, and garnish -with watercress.</p> -</div> -</div> -<div id="ch8.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE CZARINA</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish, and put an inch-deep layer of -boiled rice in the bottom. Over this sprinkle finely chopped fresh or -canned tomatoes, season with salt and pepper, and dot well with butter; -then place another layer of rice somewhat thinner, and over this spread -finely chopped green peppers, and so alternate tomatoes, peppers, and -rice until the dish is well filled, having a layer of rice on the top. -Garnish this with thin slices of tomato in the centre, and encircle the -edge with thinly cut rings from <span class="pagenum">[<a id="pb189" -href="#pb189" name="pb189">189</a>]</span>the peppers. Pour 2 -tablespoons of melted butter over all, cover lightly with a tin cover, -and let cook in a slow oven for twenty minutes; just before serving add -2 more tablespoons of melted butter.</p> -</div> -</div> -<div id="ch8.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY RICE</h3> -</div> -<div class="divBody"> -<p class="first">Butter a baking dish, and half fill it with freshly -boiled rice, sprinkle this with salt, pepper, celery salt, and a few -drops of Worcestershire Sauce, then dot with mustard mixed with water, -and pour ½ cup of tomato sauce over the surface evenly. Fill the -dish with the remaining rice, and season again with the same -ingredients, adding ½ cup of grated cheese (sage cheese -preferably); after pouring on the tomato sauce cover with a thin layer -of crumbs and bake fifteen minutes in a slow oven.</p> -</div> -</div> -<div id="ch8.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">UNPOLISHED RICE</h3> -</div> -<div class="divBody"> -<p class="first">Unpolished rice is used extensively in rice-growing -countries, and has a quite distinct taste. When it can be obtained it -makes a pleasant change, and can be served in any of the ways described -for rice.</p> -</div> -</div> -<div id="ch8.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEARL BARLEY</h3> -</div> -<div class="divBody"> -<p class="first">Pearl barley should be put in plenty of boiling water -and cooked for an hour, then drained, and prepared in any of the ways -described for the serving of rice. <span class="pagenum">[<a id="pb190" -href="#pb190" name="pb190">190</a>]</span></p> -</div> -</div> -<div id="ch8.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AMERICAN MACARONI</h3> -</div> -<div class="divBody"> -<p class="first">Break ¼ of a package of macaroni into two-inch -lengths, and drop it into rapidly boiling salted water. Let it boil for -twenty-five minutes, then drain, and arrange with alternate layers of -grated cheese in a buttered baking dish. Season each layer with pepper -and salt, and when the dish is filled pour over all 1 cup of hot milk -into which 1 tablespoon of flour and 1 of butter have been made smooth. -Cover the top with crumbs and bake twenty minutes or until browned.</p> -<p>Some makers of macaroni recommend putting the macaroni in cold water -for fifteen minutes after boiling it, and then reheating it with -seasoning, etc.</p> -</div> -</div> -<div id="ch8.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACARONI AU GRATIN</h3> -</div> -<div class="divBody"> -<p class="first">Break ¼ of a package of macaroni into two-inch -lengths, and put it into 2 quarts of rapidly boiling salted water; let -boil rapidly for twenty-five minutes, then drain. Butter a baking dish, -and put in it a half-inch layer of the macaroni, sprinkle generously -with grated cheese, and season with salt and pepper; then put another -layer of macaroni, and proceed as before until the dish is well filled, -having macaroni on the top. Dot evenly with butter, and bake about -fifteen minutes or until a golden brown.</p> -</div> -</div> -<div id="ch8.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACARONI BIANCA</h3> -</div> -<div class="divBody"> -<p class="first">Break half a package of macaroni into two-inch -lengths, and drop it slowly into 2 quarts of rapidly boiling salted -water; in fifteen minutes pour off all but 1 cup of the <span class= -"pagenum">[<a id="pb191" href="#pb191" name= -"pb191">191</a>]</span>water, and add ½ cup of hot milk, stir -often with a fork, and let boil until nearly dry or until tender, which -will be in ten or fifteen minutes, and lift the macaroni into a -strainer the instant it is cooked. Butter a baking dish, and put in it -a layer of macaroni, dredge with salt and pepper, then sprinkle lightly -with a layer of grated cheese (using 1 cup for the whole dish); dot -well with mixed mustard, and sprinkle with Worcestershire sauce. Fill -the dish with layers in this way, pour ½ cup of milk over all, -and bake fifteen or twenty minutes, or until brown, in a quick -oven.</p> -</div> -</div> -<div id="ch8.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN MACARONI</h3> -</div> -<div class="divBody"> -<p class="first">Break ¼ of a pound of macaroni into four-inch -lengths, put in boiling salted water, and let it cook for twenty-five -minutes. Drain, and put in a saucepan with 1 tablespoon of melted -butter and 1½ cups of tomato sauce; season well with salt and -pepper, and serve on a hot flat dish with grated cheese plentifully -sprinkled over it.</p> -</div> -</div> -<div id="ch8.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACARONI WITH TOMATO AND ONION SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Boil ¼ of a package of macaroni in rapidly -boiling salted water for twenty-five minutes, and whilst it is cooking -prepare a sauce as follows: Put a large tablespoon of butter in a -saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of -chopped parsley, and season with salt and pepper. Let cook together for -six or seven minutes, then add 1 tablespoon of flour and 1 cup of -stewed and strained tomatoes, and stir well together for five minutes. -Butter a baking dish, put a layer of macaroni in it, then a layer of -sauce, and so on till the dish is well filled, and set in the oven for -ten minutes before serving. <span class="pagenum">[<a id="pb192" href= -"#pb192" name="pb192">192</a>]</span></p> -</div> -</div> -<div id="ch8.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED MACARONI ITALIAN</h3> -</div> -<div class="divBody"> -<p class="first">Boil ¼ of a pound of macaroni broken in -two-inch lengths for twenty-five minutes, then drain, and put it in a -buttered baking dish with 1 cup of tomato sauce; season well with salt -and pepper, and put a half-inch layer of grated cheese on the top, and -bake for fifteen minutes.</p> -</div> -</div> -<div id="ch8.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MEXICAN MACARONI</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted stir into it ½ a can of tomatoes, 1 small sweet green -pepper, seeded and chopped fine, 1 large onion chopped fine, and -½ teaspoon of salt. Cover, and let cook very slowly for about -forty minutes. Then press through a coarse sieve, and put in a double -boiler to keep hot. Boil ¼ of a package of macaroni for -twenty-five minutes, drain, and pour over it the hot sauce.</p> -</div> -</div> -<div id="ch8.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLAIN MACARONI AND CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Put ¼ of a package of <span class="corr" id= -"xd25e3022" title="Source: marcaroni">macaroni</span> into boiling -water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, -1 tablespoon of butter, salt, pepper, and paprika; let boil up once, -add ½ cup of grated cheese, and let cook five minutes more -before serving.</p> -</div> -</div> -<div id="ch8.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACARONI RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Put in a saucepan 2 tablespoons of butter, and when -melted add 1 cup of grated cheese and stir until the cheese is melted, -and then add ½ a teaspoon of salt, ½ a teaspoon of -<span class="pagenum">[<a id="pb193" href="#pb193" name= -"pb193">193</a>]</span>mustard, ½ teaspoon of paprika, and 1 -tablespoon of flour dissolved in ½ cup of cream (or milk), to -which also add 3 slightly beaten eggs; mix all together thoroughly, put -in 1 cup of cooked macaroni, and serve with toast.</p> -</div> -</div> -<div id="ch8.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPAGHETTI</h3> -</div> -<div class="divBody"> -<p class="first">Spaghetti can be cooked in any of the ways described -for macaroni, but real Neapolitan spaghetti is cooked as -follows:—Break 1 lb. of spaghetti into 3 or 4 inch lengths, and -put in a large saucepan full of highly salted boiling water and let -boil for half an hour. At the same time put 1 cup of good olive oil in -a frying pan and when hot put in it 2 green peppers, seeded and -chopped, and let simmer until they begin to brown, then add 4 to 6 -cloves of garlic cut fine, and 4 large tomatoes, peeled, quartered, and -thinly sliced. Let cook for about half an hour or until the oil is all -absorbed, and stir often. When cooked to the consistency of a thick -sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, -mix the sauce through it and serve on a large platter, sprinkling with -freshly grated Parmesan cheese.</p> -</div> -</div> -<div id="ch8.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NOODLES</h3> -</div> -<div class="divBody"> -<p class="first">To make noodles add ½ cup of sifted flour -containing ¼ of a teaspoon of salt to 1 large egg which has been -slightly beaten. Mix well with a fork, and when stiff enough work with -the fingers until the dough becomes very smooth and about the -consistency of putty, and then wrap in a cloth and lay aside for half -an hour. Sprinkle a bread-board well with flour, and roll the dough out -upon this five or six times, rolling it thinner each time; at the -<span class="pagenum">[<a id="pb194" href="#pb194" name= -"pb194">194</a>]</span>last roll it as thin as possible without -breaking, then roll it lightly together like a jelly-cake roll, and -with a very sharp knife, beginning at one end, cut it into slices about -⅛ of an inch wide if to be used for soup, and ⅜ of an inch -wide if to be used with a sauce. With the fingers shake these ribbons -until they are separated, and let them dry for about half an hour.</p> -<p>Cut about ⅕ of the noodles very fine, and when dried, drop -these in hot oil and fry until crisp and brown; serve these sprinkled -over the boiled noodles.</p> -<p>To boil noodles, drop them in rapidly boiling salted water, cover -them, and let them boil for twenty minutes, and then drain -thoroughly.</p> -<p>Boiled noodles are delicious served with any brown sauce or tomato -sauce, and can be used as directed for macaroni or spaghetti.</p> -<p>Very good noodles can be bought already made.</p> -</div> -</div> -<div id="ch8.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN NOODLES</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 cups of dried noodles into boiling salted water, -let them cook rapidly for twenty minutes, drain, and put in a saucepan -with 1 tablespoon of butter and 1 cup of brown sauce, to which has been -added 1 tablespoon of reduced vinegar and a few capers if liked. Serve -when thoroughly heated through, and add a little salt and pepper when -in the dish.</p> -</div> -</div> -<div id="ch8.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN NOODLES</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 cups of dried noodles into boiling salted water, -let cook twenty minutes, drain, and put in a saucepan with 1 tablespoon -of butter and 1 cup of tomato sauce or chutney. Season with pepper and -salt, and serve on a hot dish, with the top well sprinkled with grated -cheese. <span class="pagenum">[<a id="pb195" href="#pb195" name= -"pb195">195</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<div class="lg"> -<p class="line">Where man was all too marred with sin</p> -<p class="line">The Ass, the Ox were bidden in.</p> -</div> -<div class="lg"> -<p class="line">Where Angels were unfit to come</p> -<p class="line">These humble entered holydom.</p> -</div> -<div class="lg"> -<p class="line">There in the stable with the beast</p> -<p class="line">The Christmas child hath spread His feast.</p> -</div> -<div class="lg"> -<p class="line">These His adorers were before</p> -<p class="line">The Kings and Shepherds thronged the door.</p> -</div> -<div class="lg"> -<p class="line">And where no Angels knelt there kneeled</p> -<p class="line">The innocent creatures of the field.</p> -</div> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Katherine Tynan -Hinkson.</span> <span class="pagenum">[<a id="pb197" href="#pb197" -name="pb197">197</a>]</span></p> -</div> -</div> -<div id="ch9" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e242">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">CROQUETTES</h2> -<div id="ch9.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEAN CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Wash 2 cups of dried beans, then soak them in water -for twelve hours or more, and cook in the same water about an hour or -until tender; strain off the water, press through a sieve, and add 1 -teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of butter. Stir -well together, shape into croquettes, dip in beaten egg and crumbs, and -fry in deep vegetable fat. Serve with tomato or <span class="corr" id= -"xd25e3103" title="Source: horseradish">horse-radish</span> sauce.</p> -</div> -</div> -<div id="ch9.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Beat the white of 1 egg very stiff, and stir into it 1 -cup of fine bread crumbs, 1 cup of grated cheese, ½ teaspoon of -salt, and 1 saltspoon of paprika. Shape into balls or croquette forms, -then roll in the beaten yolk of egg and crumbs, put in a frying basket, -and fry in boiling vegetable fat until a golden brown. Lay on brown -paper in the oven for three minutes, then arrange in a heap on a paper -doily, dust with grated cheese, and garnish with watercress or -parsley.</p> -</div> -</div> -<div id="ch9.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWISS CHEESE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Melt 3 tablespoons of butter, add a few drops of onion -juice, ¼ cup of flour, ½ cup of milk, the yolks of 2 -eggs, 1 cup of grated American cheese, and ½ cup of Swiss cheese -<span class="pagenum">[<a id="pb198" href="#pb198" name= -"pb198">198</a>]</span>cut into small pieces. Let cook in a double -boiler until the cheese is melted, then season with salt and cayenne; -let cool, then shape into croquettes, roll in crumbs, and fry in deep -fat.</p> -</div> -</div> -<div id="ch9.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHESTNUT CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Peel, blanch, and chop fine enough Italian chestnuts -to make 2 cups, and boil them in water or milk to cover them for three -quarters of an hour or until they are tender and the milk absorbed; let -cool somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and -½ teaspoon of salt. Shape into croquettes, roll in egg and -crumbs, and fry in deep fat. Serve with mushroom sauce or as a -garnish.</p> -</div> -</div> -<div id="ch9.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 10 or 12 eggs, add to them 1 tablespoon of -chopped parsley, chop very fine, and season highly; then moisten with -milk or cream. Mould into shape, roll in egg and crumbs, and fry in hot -fat. Serve as a garnish to rice or tomatoes, or as a separate dish -alone, or with curry sauce, <span class="corr" id="xd25e3128" title= -"Source: horseradish">horse-radish</span> sauce, tomato sauce, or -devilled sauce.</p> -</div> -</div> -<div id="ch9.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FARINA CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 cups of milk in a double boiler, and when hot -add 1 cup of farina and some salt. Cook until well thickened, and then -whip vigorously into it 1 beaten egg. Let cool, mould into croquettes, -dip in crumbs, and fry in hot fat. Serve with savoury sauce or with -jelly melted to the consistency of cream. <span class="pagenum">[<a id= -"pb199" href="#pb199" name="pb199">199</a>]</span></p> -</div> -</div> -<div id="ch9.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HOMINY CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 pint of cooked hominy into a saucepan, add 2 -tablespoons of cream or milk, and stir over the fire until hot, then -remove from the fire and season with salt; add the yolks of 2 eggs -lightly beaten, shape into croquettes, roll in crumbs, and fry until -nicely browned. Serve with some savoury sauce or as a garnish to -scrambled or fried eggs.</p> -</div> -</div> -<div id="ch9.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LENTIL CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of well-washed lentils into 3 cups of water -or vegetable broth when at boiling point, and let them cook slowly for -an hour or until tender, strain them, and mash them in water, and let -them cool.</p> -<p>Put 1 tablespoon of butter in a saucepan, and when melted add 1 -finely chopped onion, and let cook for ten minutes; add this to the -lentils, with 2 slices of bread which have been well soaked in milk, 2 -beaten eggs, and enough fine bread crumbs to make the mixture thick -enough to form into croquettes. Season highly with salt and pepper, -shape into form, roll in egg, and then in crumbs, put in a frying -basket, and fry in deep fat. Serve with <span class="corr" id= -"xd25e3149" title="Source: horseradish">horse-radish</span> or onion -sauce.</p> -<p>Lentil croquettes may also be served with caper sauce, and each -croquette garnished with a slice of seeded lemon.</p> -</div> -</div> -<div id="ch9.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACARONI CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Have ready a kettle of salted boiling water, then -shake into it ½ cup of macaroni, and let boil briskly for half -an hour; then drain, and cut into small pieces. While the <span class= -"pagenum">[<a id="pb200" href="#pb200" name= -"pb200">200</a>]</span>macaroni is cooking, make a sauce of 1 cup of -hot milk to which is added 1 tablespoon of butter and 2 tablespoons of -flour rubbed together, to which add, when thickened, the yolks of 2 -eggs well beaten, 1 teaspoon of salt, 1 saltspoon of pepper, and the -chopped macaroni (the sauce must not cook after the eggs are added). -Turn out to cool, and when cold form into pyramid-shaped croquettes, -roll in egg and crumbs, and fry in deep fat. Serve with tomato sauce -and a little sprinkling of grated cheese.</p> -</div> -</div> -<div id="ch9.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 finely chopped onion, let cook slowly for five minutes, -then add 2 cups of boiled macaroni, 1 cup of milk, cover, and stirring -frequently let simmer slowly for half an hour or until the milk is -absorbed; add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh -ones, and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard, 1 -tablespoon of highly flavoured catsup, salt and pepper. Cook for ten -minutes more, then add ½ cup of bread crumbs and 2 teaspoons of -chopped parsley. Turn into a bowl, and when somewhat cooled add 1 -beaten egg and stir it well through the mixture. When cool and firm -form into shapes, brush with egg, roll in crumbs, and fry a golden -brown in deep fat. Serve plain or with tomato or curry sauce.</p> -</div> -</div> -<div id="ch9.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Take ¾ of a cup of stewed tomatoes without any -juice, put in a saucepan over the fire, and stir into them 1 tablespoon -of butter, 1 cup of mashed potatoes, ½ cup of grated -<span class="pagenum">[<a id="pb201" href="#pb201" name= -"pb201">201</a>]</span>bread crumbs, and some salt and pepper. Mix well -together, and then add 1 lightly beaten egg. Remove from the fire, turn -into a deep plate, and when cold form into croquettes; dip each in egg -and bread crumbs, fry until brown, and serve with a savoury sauce.</p> -</div> -</div> -<div id="ch9.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DRIED PEA CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of dried peas in cold water or broth, let -cook for 1½ hours or until tender, then strain and mash. Add to -them 1 finely minced onion which has been fried ten minutes in 1 -tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and -bread crumbs to make stiff enough to shape into croquettes or flat -cakes. Roll in crumbs, and fry golden brown in deep fat. Serve with -onion or tomato or mint sauce.</p> -</div> -</div> -<div id="ch9.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT CROQUETTES WITH POTATO</h3> -</div> -<div class="divBody"> -<p class="first">Chop or grind 2 cups of mixed nuts, and mix with them -2 cups of mashed potatoes, 1 teaspoon of grated onion, 1 teaspoon of -salt, 1 dash of nutmeg, and 2 yolks of raw eggs. Shape into croquettes, -dip in egg, and crumbs, and fry in hot, deep vegetable fat.</p> -</div> -</div> -<div id="ch9.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT CROQUETTES WITH SALSIFY</h3> -</div> -<div class="divBody"> -<p class="first">Use ½ cup each of ground pecans and walnuts, -and with them mix 2 cups of boiled mashed salsify, 1 teaspoon of salt, -1 tablespoon of grated onion, 1 tablespoon of chopped parsley, 2 -tablespoons of bread crumbs, form into croquettes, roll in egg and -crumbs and fry in deep fat. Serve with tomato chutney. <span class= -"pagenum">[<a id="pb202" href="#pb202" name="pb202">202</a>]</span></p> -</div> -</div> -<div id="ch9.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT CROQUETTES WITH COCOANUT</h3> -</div> -<div class="divBody"> -<p class="first">Grind 1 cup of any sort of nuts, and add to them 2 -cups of bread crumbs, ½ cup of grated cocoanut, 4 tablespoons of -peanut butter, ½ teaspoon of celery seed, 1 teaspoon of salt, -and 1 egg, well beaten. Mix well, and form into croquettes or balls, -dip in egg and crumbs, and fry in deep vegetable fat.</p> -<p>Nut croquettes can be made of the mixtures given for nut loaf, -rolled in egg and crumbs and fried.</p> -</div> -</div> -<div id="ch9.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 cups of mashed potatoes and stir into them 2 -lightly beaten eggs, ½ teaspoon of salt, and a little paprika, -and 1 tablespoon of chopped chives or parsley; form into croquettes or -rolls, roll in egg and fine crumbs, and fry in deep fat.</p> -</div> -</div> -<div id="ch9.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO CROQUETTES WITH CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of cold mashed potatoes add the beaten yolk -of 1 egg, 1 tablespoon of grated cheese, 1 tablespoon of milk or cream, -and a few drops of onion extract; season with pepper and salt, form -into shapes and fry in deep fat.</p> -</div> -</div> -<div id="ch9.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY POTATO CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of cold mashed potatoes add 1 beaten egg, 1 -chopped onion, 1 tablespoon of chopped parsley, 1 tablespoon of mixed -sweet herbs, and 1 tablespoon of cream. Shape, roll in egg and fine -crumbs, and fry in deep fat. <span class="pagenum">[<a id="pb203" href= -"#pb203" name="pb203">203</a>]</span></p> -</div> -</div> -<div id="ch9.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MASHED POTATO CROQUETTES WITH PEAS</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of cold mashed potatoes add 1 egg, pepper -and salt, and form into flat, small cakes; in the centre of each put 1 -teaspoon of canned peas, then lap the potato mixture over these, and -form into balls. Dip in egg and crumbs and fry in deep fat.</p> -</div> -</div> -<div id="ch9.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREOLE POTATO CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of mashed potatoes add 1 beaten egg, pepper -and salt, and 2 tablespoons of chopped green peppers (or chopped red -pimentos) which have been fried in butter for ten minutes; shape, roll -in egg and crumbs, and fry in deep fat.</p> -</div> -</div> -<div id="ch9.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWEET POTATO CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of mashed sweet potato add 1 beaten egg, -pepper and salt; shape and roll in egg and crumbs, and fry in deep -fat.</p> -</div> -</div> -<div id="ch9.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWEETENED RICE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Soak 1 cup of rice three hours in warm water, then -drain and put into a double boiler with 1 pint of boiling milk, and let -cook for half an hour; then add 1 tablespoon of sugar, 1 tablespoon of -melted butter, and ½ teaspoon of salt, and let simmer ten -minutes more. Let cool somewhat, and then stir in slowly 3 eggs, which -have been beaten to a froth, and stir until it thickens; then add the -grated peel of 1 lemon, and turn out upon a dish to cool. When cold -<span class="pagenum">[<a id="pb204" href="#pb204" name= -"pb204">204</a>]</span>and quite stiff form into balls or oval -croquettes, dip in very fine cracker crumbs, and fry in deep fat. Serve -alone with sauce or as a garnish.</p> -</div> -</div> -<div id="ch9.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAROLINA CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Boil eggs ten minutes, remove the shells, press the -yolks through a sieve or potato-ricer, chop the whites fine, and mix -with the same amount of boiled rice; dampen with a little melted -butter, season with pepper and salt, form into balls, roll in egg and -crumbs, and fry in deep fat. When a golden brown drain and serve with -some savoury hot sauce, or as a garnish to curry.</p> -</div> -</div> -<div id="ch9.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLAIN RICE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Mix together 2 cups of cold boiled rice, ½ -teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of -flour, and 1 beaten egg. Form into balls, roll in flour, and fry in -deep fat. Serve while crisp.</p> -</div> -</div> -<div id="ch9.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PINK RICE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Make croquettes as above, but omit the sugar and add -¼ teaspoon of paprika and 2 tablespoons of tomato catsup to the -rice before frying.</p> -</div> -</div> -<div id="ch9.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRIED RICE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Put ¾ of a cup of milk in a saucepan with -butter the size of an egg and let it boil; then stir into it 1 cup of -rice that has boiled twenty minutes in salted water. Add 1 small -teaspoon of curry powder, a few drops of onion juice, and <span class= -"pagenum">[<a id="pb205" href="#pb205" name="pb205">205</a>]</span>salt -to taste. When the milk boils remove from the fire and add a beaten egg -to it, stirring vigorously. Let cool, shape into croquettes, and fry in -hot fat. Serve apple sauce or onion sauce with these croquettes.</p> -</div> -</div> -<div id="ch9.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ENGLISH SAVOURY CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">To each cup of fine bread crumbs use 1 tablespoon of -mixed sweet herbs and 1 teaspoon of minced onions and bind all together -with 1 egg, slightly beaten. Season with ½ teaspoon of salt, 1 -scant saltspoon of pepper, ½ teaspoon of celery salt, form into -balls, roll in egg, and then in crumbs, and fry in deep fat until -golden brown. Serve with a brown sauce or as a garnish to nut loaf.</p> -</div> -</div> -<div id="ch9.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MIXED VEGETABLE CROQUETTES</h3> -</div> -<div class="divBody"> -<p class="first">Boil separately ten carrots and 3 turnips and 5 -potatoes and chop fine; then mash, and add to them 1 tablespoon of -butter and 3 tablespoons of hot milk. Put 1 tablespoon of butter in a -frying pan, and when melted cook slowly in it for ten minutes, or until -beginning to brown, 1 large onion chopped fine. Add this to the mashed -vegetables, also 1 tablespoon of chopped parsley, and season with salt -and pepper. When cool form them into croquettes or flat cakes, and dip -in egg, and then in fine crumbs, and fry. If croquettes are made fry in -deep, hot fat; if cakes are made they can be fried in a frying pan like -pancakes, and browned on one side, then on the other. Serve plain, or -as a garnish to other vegetables, or with Spanish sauce.</p> -<p>Any of the mixtures for croquettes can be moulded into flat cakes -and fried until browned in butter on a griddle or in a shallow frying -pan. <span class="pagenum">[<a id="pb207" href="#pb207" name= -"pb207">207</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">Take not away the life you cannot give,</p> -<p class="line">For all things have an equal right to live.</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Dryden.</span> <span class= -"pagenum">[<a id="pb209" href="#pb209" name="pb209">209</a>]</span></p> -</div> -</div> -<div id="ch10" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e249">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">TIMBALES AND PATTIES</h2> -<div id="ch10.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Into 1 cup of milk rub 1 heaping tablespoon of flour -until smoothed, add 1 tablespoon (measured before melting) of butter, -the lightly beaten yolks of 4 eggs, ½ teaspoon of salt, 1 -saltspoon of pepper, and the same amount of celery salt. Beat the -whites of the eggs until very stiff, and stir these into the other -ingredients with a fork. Turn into buttered timbale moulds, and set -these in a pan containing hot water which almost reaches the top of the -moulds. Let bake in a moderate oven for fifteen or twenty minutes or -until well set. Turn out on a hot, flat dish and serve with tomato -sauce or bread sauce.</p> -</div> -</div> -<div id="ch10.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY EGG TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Make the foregoing recipe, but add 1 tablespoon of -chopped onion and 1 tablespoon of chopped parsley, or substitute minced -shallots, chives, or onion tops.</p> -</div> -</div> -<div id="ch10.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG-TOMATO TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Make plain egg timbales, but instead of using milk use -1 cup of tomato juice from canned tomatoes. Add 1 tablespoon of chopped -parsley, or chives if desired. <span class="pagenum">[<a id="pb210" -href="#pb210" name="pb210">210</a>]</span></p> -</div> -</div> -<div id="ch10.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEA TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Take 1½ cups of boiled peas, put them through a -ricer, or mash to a pulp, and when cooled add to this 2 lightly beaten -eggs, 1 teaspoon of chopped mint, 1 teaspoon of grated onion (or -chopped chives), 2 tablespoons of melted butter, ½ teaspoon of -salt, and 1 saltspoon of pepper. Fill timbale moulds, set in a pan -containing some hot water, and cook in a moderate oven fifteen or -twenty minutes or until well set. Turn out and serve with sauce.</p> -</div> -</div> -<div id="ch10.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Take 1 cup of canned corn and add to it 4 eggs -slightly beaten, ½ teaspoon of salt, a little paprika, ½ -teaspoon of onion juice, ½ teaspoon of sugar, and 1¼ cups -of milk. Pour into buttered timbale moulds, or a large mould, and set -in hot water, and bake in the oven about twenty minutes or until firm. -Turn out and garnish with slices of broiled tomatoes.</p> -</div> -</div> -<div id="ch10.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO AND CHEESE TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Take 6 or 7 good-sized potatoes, boil and mash them, -and beat into them 4 tablespoons of butter and 2 eggs; then add 1 cup -of grated cheese, 1 teaspoon of salt, and some paprika, press into -small moulds or cups, and let cook as directed above for about twenty -minutes. Turn from the moulds, and serve with a sauce of melted butter -to which is added a little grated cheese, paprika, and chopped parsley. -<span class="pagenum">[<a id="pb211" href="#pb211" name= -"pb211">211</a>]</span></p> -</div> -</div> -<div id="ch10.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">Beat 3 eggs (yolks and whites together), add to them -¼ of a cup of cream, then 2 cups of mashed potatoes, 1 teaspoon -of grated onion, a little pepper, 1 teaspoon of salt, and some nutmeg; -beat together until perfectly smooth, and then press into timbale -moulds, the bottoms of which are covered with buttered paper. Stand -these in a shallow pan containing boiling water in the oven, and let -cook for about twenty minutes. Then loosen the sides with a thin knife, -and turn out carefully onto a heated flat dish. Garnish with peas or -macedoine vegetables, or use as a garnish.</p> -</div> -</div> -<div id="ch10.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE TIMBALES</h3> -</div> -<div class="divBody"> -<p class="first">To 1 cup of boiled rice add 1 chopped hard-boiled egg, -1 tablespoon of tomato catsup, ½ teaspoon of salt, 1 saltspoon -of pepper, 2 tablespoons of melted butter, and 2 well-beaten eggs. Fill -well-buttered timbale moulds with this mixture, set them in a pan -containing warm water, and bake in a slow oven for twenty minutes, or -until well set.</p> -<p>Timbale cases, pastry cases, ramekins, or patties may be filled with -any of the following recipes and served as a separate course at -luncheon or dinner.</p> -</div> -</div> -<div id="ch10.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ARTICHOKE PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Boil Jerusalem artichokes as directed, cut in -half-inch cubes, cover with a highly seasoned white sauce, and use to -fill patties or cases. <span class="pagenum">[<a id="pb212" href= -"#pb212" name="pb212">212</a>]</span></p> -</div> -</div> -<div id="ch10.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ASPARAGUS PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Use only the tender ends of white or green canned -asparagus, heat in white sauce, and use to fill cases or patties.</p> -</div> -</div> -<div id="ch10.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CELERY PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Use celery prepared as in creamed celery, only cut the -stalks into inch-long pieces. Fill heated pastry cups or patties with -the mixture.</p> -</div> -</div> -<div id="ch10.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHESTNUTS IN CASES</h3> -</div> -<div class="divBody"> -<p class="first">Peel 2 cups of Italian chestnuts, and blanch them by -pouring boiling water on them and letting them stay in it until the -skins remove easily; then cut them in quarters, put them in boiling -water, and boil them half an hour or until soft. While they are -finishing cooking put 1 tablespoon of butter in a saucepan, and let it -cook slowly until a rich dark brown then add to it 1 tablespoon of -flour, and stir until as smooth as it will come, then add 1½ -cups of milk and 1 teaspoon of caramel or soup-browning, and season -highly with salt and pepper. Put the chestnuts in the sauce, and fill -pastry cases with the mixture.</p> -</div> -</div> -<div id="ch10.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PATTIES OF FRESH GREEN PEAS</h3> -</div> -<div class="divBody"> -<p class="first">Use fresh green peas boiled as directed, or use canned -French peas; reheat in white sauce, and use to fill patties or timbale -cases. A little finely chopped mint can be added to the sauce if liked. -<span class="pagenum">[<a id="pb213" href="#pb213" name= -"pb213">213</a>]</span></p> -</div> -</div> -<div id="ch10.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil the eggs required, chop fine when cold, and -reheat in parsley sauce, and use to fill heated cases or patties, or -use eggs Newburg for filling.</p> -</div> -</div> -<div id="ch10.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACEDOINE PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Use imported macedoine of vegetables, heat in a double -boiler with white sauce, and use as patty filling in heated cases.</p> -</div> -</div> -<div id="ch10.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Cut fresh mushrooms in quarters, toss them in melted -butter for five minutes, then cover them with white or brown sauce, and -serve in heated cases or patties. Any of the recipes given for -mushrooms can be used to fill patty cases, mushrooms Newburg being -especially suitable.</p> -</div> -</div> -<div id="ch10.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED MUSHROOM PATTIES</h3> -</div> -<div class="divBody"> -<p class="first">Toss the mushroom buttons in hot butter for five -minutes, cover them with white sauce, and use to fill heated patties. -<span class="pagenum">[<a id="pb215" href="#pb215" name= -"pb215">215</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first">“<i>As I was hurrying away from the -slaughter-house, three beautiful lambs were led in by a man, with a -long, shining knife. Filled with horror and indignation, I said: -‘How can you be so cruel as to put to death those little, -innocent lambs?’ ‘Why, madam,’ said the man, -‘you wouldn’t eat them alive, would you?’</i>” -<span class="pagenum">[<a id="pb217" href="#pb217" name= -"pb217">217</a>]</span></p> -</div> -</div> -<div id="ch11" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e255">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SAUCES</h2> -<div id="ch11.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CARAMEL FOR COLOURING</h3> -</div> -<div class="divBody"> -<p class="first">Put ½ cup of powdered sugar in a small saucepan -over a very low fire, stir with a wooden spoon until melted, and -continue to stir until it is a rich brown; add 2 cups of <i>warm</i> -water, and let it simmer for fifteen or twenty minutes, then skim and -strain, and bottle for use in giving a rich colour to soups and -sauces.</p> -<p>Ready-made vegetable extracts of good dark colour can be bought, and -are one of the few things which seem better than the home-made -product.</p> -</div> -</div> -<div id="ch11.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">REDUCED VINEGAR</h3> -</div> -<div class="divBody"> -<p class="first">This adds a delicious flavour to many sauces, -vegetables, and soups, and is made by putting vinegar, with a little -salt and pepper, in a saucepan and letting it boil rapidly until -reduced, the proportions being 2 tablespoons of vinegar, 1 saltspoon of -salt, and a pinch of pepper cooked until reduced to 1 teaspoon of -liquid. Strain before using.</p> -</div> -</div> -<div id="ch11.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE BERNAISE</h3> -</div> -<div class="divBody"> -<p class="first">Into 1 tablespoon of reduced vinegar beat slowly the -yolks of 4 eggs to which has been added 2 tablespoons of cold water, -and when well mixed hold in a small saucepan <span class= -"pagenum">[<a id="pb218" href="#pb218" name= -"pb218">218</a>]</span>above a slow fire; put in a small bit of butter, -and when melted stir in another, and so continue until 1½ -tablespoons have been used. When the sauce is smooth and creamy, season -with salt and pepper or paprika, and add ½ teaspoon of tarragon -vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot be -served very hot or it will curdle. It may be served cold also.</p> -</div> -</div> -<div id="ch11.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BLACK BUTTER SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 3 or 4 tablespoons of butter in a saucepan with 1 -saltspoon of salt and a little pepper, and let cook slowly until -browned; then add 1 teaspoon of reduced vinegar or lemon juice, and -serve hot.</p> -</div> -</div> -<div id="ch11.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BREAD SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 large slice of bread, cut an inch thick, into 2 -cups of milk with 1 onion with 4 cloves stuck in it, add pepper, salt, -and 1 teaspoon of butter. Let simmer until the bread is quite soft, -lift out the onion and cloves, beat well with a fork, and serve. Serve -fine golden brown bread crumbs with the sauce, as these belong with -it.</p> -</div> -</div> -<div id="ch11.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BROWN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -well browned, remove from fire, add 1 tablespoon of flour, stirring -until smooth; then add gradually 1 cup of vegetable stock or milk, and, -when all is smooth and well thickened, ½ teaspoon of brown -colouring, and salt and pepper. It improves the flavour to let the -stock to be used simmer for ten minutes with 1 bay leaf and ½ an -onion added to it. <span class="pagenum">[<a id="pb219" href="#pb219" -name="pb219">219</a>]</span></p> -</div> -</div> -<div id="ch11.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">VARIATIONS OF BROWN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Add chopped button mushrooms, chopped fried peppers, -tiny pearl onions, boiled eggs, etc., to vary brown sauce.</p> -</div> -</div> -<div id="ch11.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE BORDELAISE</h3> -</div> -<div class="divBody"> -<p class="first">To 1 cup of brown sauce add 1 teaspoon of grated -onion, 3 minced fresh mushrooms (or 1 tablespoon of chopped canned -ones), 2 teaspoons of chopped parsley, and salt and pepper. Stir over a -slow fire for five minutes before serving.</p> -</div> -</div> -<div id="ch11.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DRAWN BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Melt 4 tablespoons of butter, and stir in until smooth -2 tablespoons of flour; then add slowly 2 cups of boiling vegetable -stock, 1 teaspoon of salt, and a little cayenne or paprika.</p> -</div> -</div> -<div id="ch11.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CURRY SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted stir into it 1 large onion chopped fine, and let simmer for six -or seven minutes; then add 1 sour apple chopped fine (or, if it can be -had, 1 tablespoon of tamarind chutney), stir for three or four minutes, -then add ½ cup of strong vegetable stock or water, and let cook -gently for five minutes; pour on another ½ cup of vegetable -stock and 1 cup of milk, into which 1 dessert spoon of curry powder has -been stirred until smooth; let all boil up once, then press through a -sieve, pressing well to get the juices, return to the fire, and to -thicken, use 1 tablespoon of flour <span class="pagenum">[<a id="pb220" -href="#pb220" name="pb220">220</a>]</span>blended with 1 tablespoon of -butter to every cup of liquid. Stir until the consistency of thick -cream, and add a little salt before serving. The quantity of curry -powder here named will make a mild curry sauce.</p> -</div> -</div> -<div id="ch11.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAPER SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a frying pan, and when -melted add 1 tablespoon of flour and stir until smooth. Now add, a -little at a time, 2 cups of vegetable broth, and stir until it boils -and is smooth. Put in 2 heaping tablespoons of capers and 1 chopped -hard-boiled egg, and season well with salt and pepper. One tablespoon -of cream may be added at the last to enrich the sauce if desired.</p> -</div> -</div> -<div id="ch11.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Make 1 cup of highly seasoned white sauce, and add to -it 1 scant cup of grated cheese; stir in a double boiler until the -cheese is melted, then add a few drops of yellow colouring extract, and -salt and paprika.</p> -</div> -</div> -<div id="ch11.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH CUCUMBER SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Grate 1 cucumber and drain it well, then add to it -½ teaspoon of salt, a dash of cayenne, and 1 tablespoon of -vinegar.</p> -</div> -</div> -<div id="ch11.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DUTCH BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">To every tablespoon of melted butter add 1 teaspoon of -lemon juice; season with salt. <span class="pagenum">[<a id="pb221" -href="#pb221" name="pb221">221</a>]</span></p> -</div> -</div> -<div id="ch11.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DEVILLED SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 tablespoon of chopped onion, and let cook slowly for five -minutes. Then add 1 tablespoon of chopped parsley, 2 tablespoons of -vinegar, 1 tablespoon of walnut or mushroom catsup, 1 tablespoon of -English mustard, ½ teaspoon of salt, 1 saltspoon of black -pepper, and a little cayenne. Thicken with 1 tablespoon of flour, and -when smooth add enough vegetable stock to make the consistency of -cream. The sauce may be used as it is or pressed through a sieve to -strain.</p> -</div> -</div> -<div id="ch11.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">To 1 cup of well-made white sauce add 2 hard-boiled -eggs chopped fine, and 1 teaspoon of chopped parsley, and a little salt -and paprika.</p> -</div> -</div> -<div id="ch11.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Rub together 1 tablespoon of flour and 1 of butter, -and put in a saucepan; as it melts add slowly 1 cup of boiling water or -vegetable stock, let boil, stirring constantly, then remove from the -fire, and when somewhat cooled add the juice of 1 lemon, 2 tablespoons -of tarragon or chervil vinegar, 2 egg-yolks slightly beaten, and salt -and pepper.</p> -</div> -</div> -<div id="ch11.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Make brown sauce, add ½ can halved button -mushrooms and 1 tablespoon of reduced vinegar, and season with salt and -pepper. <span class="pagenum">[<a id="pb222" href="#pb222" name= -"pb222">222</a>]</span></p> -</div> -</div> -<div id="ch11.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN EGG SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Mix 3 beaten egg-yolks with 1 teaspoon of flour, 1 -scant cup of cream or milk, 1 tablespoon of butter, and 1 tablespoon of -lemon juice, season with salt and pepper, and beat vigorously, until -thickened, over a hot fire, but do not let the sauce boil at all. Add 1 -hard-boiled egg, chopped fine, and 1 tablespoon of minced parsley -before serving.</p> -</div> -</div> -<div id="ch11.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HERB SAUCES</h3> -</div> -<div class="divBody"> -<p class="first">Make a good white sauce and to each 2 cups of sauce -add the herbs selected, prepared as follows: Take a handful of the -leaves, and after washing them well put them in a pan with a little -salted boiling water; let cook for five minutes, then drain, and dry -with a cloth, and put in a mortar with 1 tablespoon of butter, and -macerate until fine; add this to the white sauce. In this way parsley, -mint, tarragon, chervil, and other herb sauces can be made.</p> -</div> -</div> -<div id="ch11.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE HOLLANDAISE</h3> -</div> -<div class="divBody"> -<p class="first">To 1 tablespoon of reduced vinegar add the yolks of 4 -eggs mixed with 2 tablespoons of cold water; stir well together, and -cook by holding above a very slow fire, in order to prevent curdling; -add 2 tablespoons of butter, stirring it in a little at a time until -all is used. Season with salt and pepper and serve warm or cold.</p> -</div> -</div> -<div id="ch11.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HORSE-RADISH SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Rub together 1 tablespoon of butter and 1 of flour and -put in a saucepan. When melted and smooth from stirring, add slowly -1½ cups of heated milk; when properly <span class= -"pagenum">[<a id="pb223" href="#pb223" name= -"pb223">223</a>]</span>thickened by slow cooking, put in 3 tablespoons -of grated horse-radish, stir well, season with salt, add 1 teaspoon of -butter, and serve on croquettes, etc.</p> -</div> -</div> -<div id="ch11.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MAÎTRE D’HÔTEL SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">This is made by using sauce Hollandaise and adding to -it 1 tablespoon of lemon juice and 1 tablespoon of finely chopped -parsley.</p> -</div> -</div> -<div id="ch11.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MINT SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Wash the mint and take ½ cup of the leaves; -chop them fine, macerate in a mortar, then cover with 1 cup of hot -vinegar, add 1 teaspoon of sugar, and let stand a few moments before -using.</p> -</div> -</div> -<div class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Make brown sauce and add to it ½ can of button -mushrooms, halved. Let heat through before serving.</p> -</div> -</div> -<div id="ch11.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT SAUCES</h3> -</div> -<div class="divBody"> -<p class="first">For these use pignola (pine) nuts, almonds, chestnuts, -or any other sort. Remove the shells, blanch in boiling water to remove -the inner skin, and chop them very fine. Put 1 tablespoon of butter in -a frying pan, and when melted add to it 1 tablespoon of chopped onion, -and let cook for five minutes; then add ½ cup of chopped nuts -and stir until brown, scrape the contents of the pan into a mortar, and -pound them well. Blend 1 tablespoon of flour and 1 tablespoon of -butter, put in a saucepan, and when <span class="pagenum">[<a id= -"pb224" href="#pb224" name="pb224">224</a>]</span>melted and smooth add -½ cup of milk and ½ of the nuts; let cook slowly two or -three minutes, add another ½ cup of milk and the remaining nuts. -Salt well, and add a little pepper; let cook very slowly, and when the -sauce is the proper thickness stir in 1 tablespoon of thick cream.</p> -<p>The sauce can be darkened with brown colouring, or by browning the -thickening flour in butter.</p> -</div> -</div> -<div id="ch11.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONION SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Chop 4 onions very fine and brown them in 3 -tablespoons of butter; add 1 tablespoon of flour, let this brown also, -and thin with 1 cup of broth or water or milk. Add pepper and salt, and -beat 1 egg-yolk into it before serving. Serve either strained or -unstrained.</p> -</div> -</div> -<div id="ch11.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PARSLEY BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Put butter in a saucepan, and when melted add finely -chopped parsley and some salt, using 1 teaspoon of parsley to every -tablespoon of butter used. Serve on boiled potatoes, asparagus, -etc.</p> -</div> -</div> -<div id="ch11.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PARSLEY SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Into 2 cups of white sauce stir 1 beaten egg and 2 -tablespoons of finely chopped parsley.</p> -</div> -</div> -<div id="ch11.30" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE PROVENÇAL</h3> -</div> -<div class="divBody"> -<p class="first">To 1 cup of Spanish sauce add 1 tablespoon of white -wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped -chives, and cook together slowly ten minutes before serving. Season -with salt and pepper before serving. <span class="pagenum">[<a id= -"pb225" href="#pb225" name="pb225">225</a>]</span></p> -</div> -</div> -<div id="ch11.31" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIQUANT SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 4 tablespoons of vinegar in a saucepan with 1 -tablespoon of chopped shallots or onions, and let cook slowly until -only 1 tablespoon remains; add to this 1 cup of Spanish sauce, and when -at boiling point put in the sauce 2 teaspoons of minced sour pickles, 1 -teaspoon of chopped parsley, and some salt and pepper; serve with -croquettes or vegetables.</p> -</div> -</div> -<div id="ch11.32" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE RAVIGOTE</h3> -</div> -<div class="divBody"> -<p class="first">Ravigote is merely the name applied to the mixture of -herbs combined with flavouring for this sauce. These are chives, cress, -burnet and chervil, in equal proportions. Use 2 tablespoons of the -mixed herbs, scald them in tarragon vinegar, drain them, chop them -fine, and add them to 1 cup of plain mayonnaise.</p> -</div> -</div> -<div id="ch11.33" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE ROBERT</h3> -</div> -<div class="divBody"> -<p class="first">This is made by adding to 1 cup of Spanish sauce 2 -tablespoons of white wine, 1 teaspoon of onion juice, and 1½ -teaspoons of mustard mixed with 2 teaspoons tarragon vinegar. Season, -and make hot in a double boiler, letting all cook slowly together ten -minutes.</p> -</div> -</div> -<div id="ch11.34" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">This is a rich sauce which is used as a basis for many -sauces, and can be made at a leisure time and used any time within a -few days. Any stock in which vegetables have been cooked may be used, -but the best one is made as <span class="pagenum">[<a id="pb226" href= -"#pb226" name="pb226">226</a>]</span>follows: Wash 4 or 5 cups of red -beans or lentils, and after soaking them in 2 quarts of water for ten -hours or more empty them with the same water into a saucepan, and put -with them 3 onions halved, 3 sprigs of parsley, 1 cup of carrots -quartered, ½ cup of diced turnips, 1 tablespoon of salt, 2 -stalks of celery cut in short lengths, and a small bag containing 1 -teaspoon of thyme, 2 bay leaves, 6 cloves, 6 whole peppers, and 1 -teaspoon of allspice berries. Let boil hard for one minute, then set on -the stove where it will simmer slowly for two hours. Strain the broth -through a fine sieve, and use the vegetables in a stew, a deep pie, or -a curry. To finish the Spanish sauce put 2 tablespoons of butter in a -saucepan, and when melted stir into it 2 tablespoons of flour and let -brown, stirring constantly; then add a little stock at a time until -about 2 cups have been used and the sauce is the consistency of thick -cream. Darken with 1 teaspoon of brown colouring, add 1 tablespoon of -sherry, and pepper and salt.</p> -</div> -</div> -<div id="ch11.35" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPINACH SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of freshly cooked or canned spinach, from -which the juice has been pressed, into a basin or mortar, and chop or -mash to a pulp. Melt 1 tablespoon of butter in a saucepan, add to it 1 -small onion chopped fine, let cook slowly for five minutes, then add -the spinach, and let cook for ten minutes more. Put 1 cup of milk into -a double boiler with 1 bay leaf, 1 stalk of celery (or some celery -seed), and when it boils add 1 tablespoon of flour blended with 1 -tablespoon of butter; season with salt and pepper, and when thickened -stir the spinach into this, sprinkle with grated nutmeg, and let cook -together for ten minutes. Press through a sieve before serving. -<span class="pagenum">[<a id="pb227" href="#pb227" name= -"pb227">227</a>]</span></p> -</div> -</div> -<div id="ch11.36" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE TARTARE</h3> -</div> -<div class="divBody"> -<p class="first">Make a plain mayonnaise sauce (see Salads), and to -each cup add 1 teaspoon of gherkins and 2 teaspoons of capers, both -very finely minced; sprinkle a little cayenne on the sauce before -serving.</p> -</div> -</div> -<div id="ch11.37" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Use 6 fresh tomatoes, and after washing them slice -them, skins and all. Put 1 tablespoon of butter in a saucepan, and when -melted add 2 tablespoons of finely chopped onion, let cook slowly for -five minutes, then put with them the tomatoes, 2 bay leaves, 1 clove of -garlic, 1 teaspoon of sugar, some pepper and salt, and let cook gently -for fifteen minutes; then strain, pressing through a sieve, and return -the liquid to the fire to simmer until reduced to the proper -consistency.</p> -</div> -</div> -<div id="ch11.38" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SAUCE WITH OTHER VEGETABLES</h3> -</div> -<div class="divBody"> -<p class="first">Make tomato sauce, using with it chopped celery, -chopped peppers, or chopped mushrooms, which have been fried for ten -minutes in hot butter and added after the sauce is strained.</p> -</div> -</div> -<div id="ch11.39" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SAUCE WITH NUTS</h3> -</div> -<div class="divBody"> -<p class="first">Chop 2 tablespoons of blanched nuts, fry them for ten -minutes in 1 tablespoon of melted butter, and add these to strained -tomato sauce. <span class="pagenum">[<a id="pb228" href="#pb228" name= -"pb228">228</a>]</span></p> -</div> -</div> -<div id="ch11.40" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SAUCE WITH EGG</h3> -</div> -<div class="divBody"> -<p class="first">To each cup of strained tomato sauce add 2 hard-boiled -eggs chopped fine.</p> -</div> -</div> -<div id="ch11.41" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAUCE VINAIGRETTE</h3> -</div> -<div class="divBody"> -<p class="first">To each cup of French dressing add 1 tablespoon of -minced onion and 1 tablespoon of macerated parsley.</p> -</div> -</div> -<div id="ch11.42" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WHITE SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a saucepan, and as soon -as it is melted stir into it slowly 3 tablespoons of flour, using 1 -tablespoon at a time, then add slowly 2 cups of warm vegetable stock or -milk, stirring all the while; then add ⅔ of a teaspoon of salt, 1 -saltspoon of pepper, and cook slowly for five minutes, stirring -constantly; add 1 tablespoon of butter, and stir for another minute. -Some flour thickens more than others, and if the sauce seems -<span class="corr" id="xd25e3624" title="Source: to">too</span> thick, -thin with a little cream or milk.</p> -<p>White sauce may be varied in many ways by using onion juice, -mushroom catsup, chopped chives, etc.</p> -<p>The white sauce may be made in a double boiler. Put the milk in the -top receptacle, and when boiling add the flour dissolved in a little -cold milk, then the butter, etc., and let cook ten minutes or until -thickened. <span class="pagenum">[<a id="pb229" href="#pb229" name= -"pb229">229</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>Some people are not to be persuaded to taste of any -creatures they have daily seen and been acquainted with whilst they -were alive.—In this behaviour, methinks there appears something -like a consciousness of guilt; it looks as if they endeavoured to save -themselves from the imputation of a crime (which they know sticks -somewhere) by removing the cause of it as far as they can from -themselves.</i></p> -<p class="citSource">From the Essays of <span class="sc">Douglas -Jerrold</span>. <span class="pagenum">[<a id="pb231" href="#pb231" -name="pb231">231</a>]</span></p> -</div> -</div> -<div id="ch12" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e261">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">EGGS</h2> -<div id="ch12.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOILED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Eggs are very palatable when put in boiling water and -cooked for three or three and a half minutes, but some cooks recommend -that “boiled eggs” should never boil, but instead, be -placed in a large saucepan which is filled with water that has boiled -and just been removed from the fire. The instructions are to cover the -saucepan closely after putting the eggs in the water, and let it stand -on the back of the stove, the eggs to be removed in ten minutes if -wanted soft, and in twenty minutes if liked well set. Hard-boiled eggs -are certainly more palatable cooked in this way than when boiled for -ten minutes in the ordinary way.</p> -</div> -</div> -<div id="ch12.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Put a little butter into a small frying pan, and when -melted break an egg into a saucer, and slide it carefully into the hot -butter, and let it fry until the white is thoroughly set, cooking as -many as are required, separately, in the same way. If a tight cover is -put over the frying pan when the egg is put in, the yolk of the egg -will be as pink as a nicely poached egg when done. Season with pepper -and salt before serving. A little Worcestershire sauce or walnut catsup -heated in the pan and poured over fried eggs adds variety. <span class= -"pagenum">[<a id="pb232" href="#pb232" name="pb232">232</a>]</span></p> -</div> -</div> -<div id="ch12.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POACHED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Fill a deep frying pan ⅔ full of hot water, and -stir into it one teaspoon of vinegar and 1 teaspoon of salt. When the -water reaches boiling point break the eggs carefully one by one into -it, remove the pan from the intense heat, cover it, and let the eggs -cook until the whites are firmly set. If the water is shallow the eggs -will spread and be more flat, in which case the boiling water must be -dipped up over the yolks with a spoon to make them pink; if the water -is deep the eggs will be more round than flat. When the eggs are done -lift them carefully from the water with a perforated strainer in order -to drain off the water thoroughly, and serve them on hot toast.</p> -</div> -</div> -<div id="ch12.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POACHED EGGS WITH GRAVY</h3> -</div> -<div class="divBody"> -<p class="first">Poach eggs and serve them with Sauce Bernaise, or any -piquant sauce.</p> -</div> -</div> -<div id="ch12.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POACHED EGGS INDIENNE</h3> -</div> -<div class="divBody"> -<p class="first">Poach the number of eggs required, and after placing -them on toast pour over them a thin curry sauce.</p> -</div> -</div> -<div id="ch12.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS WALDORF</h3> -</div> -<div class="divBody"> -<p class="first">Place nicely poached eggs on toast, and fit a freshly -cooked mushroom as a cap over each yolk. Surround the toast with brown -sauce containing quartered mushrooms. <span class="pagenum">[<a id= -"pb233" href="#pb233" name="pb233">233</a>]</span></p> -</div> -</div> -<div id="ch12.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SCRAMBLED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Break six or more into a bowl, beat them lightly with -a fork, and pour them into a frying pan into which 1 tablespoon of -butter has been melted; stir continually over a very slow fire until -they are well set, seasoning them meanwhile with pepper and salt, and -adding another ½ tablespoon of butter in small pieces during the -cooking. Serve with a garnish of small triangular pieces of toast. One -tablespoon of cream can be added to the eggs before serving if desired. -Eggs may be scrambled with milk, using ½ cup of milk to 4 eggs, -and then proceeding as above.</p> -</div> -</div> -<div id="ch12.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SCRAMBLED EGGS WITH CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Make plain scrambled eggs, and when nearly set add 2 -tablespoons of grated cheese for every 6 eggs used, and 1 tablespoon of -chopped parsley. Serve on toast.</p> -</div> -</div> -<div id="ch12.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC.</h3> -</div> -<div class="divBody"> -<p class="first">Scramble 6 eggs, and two or three minutes before -removing from the fire add to them a can of button mushrooms cut in -slices, lengthwise, and 1 tablespoon of finely chopped parsley. In the -same way peas, tomatoes, asparagus tips, chopped sweet peppers, etc., -can be used.</p> -</div> -</div> -<div id="ch12.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY SCRAMBLED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Prepare plain scrambled eggs, and just before taking -off the fire add 2 tablespoons of chopped chives (or green stems of -young onions or shallots can be used instead), and ½ a -tablespoon of finely chopped parsley; serve on hot toast. <span class= -"pagenum">[<a id="pb234" href="#pb234" name="pb234">234</a>]</span></p> -</div> -</div> -<div id="ch12.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SCRAMBLED EGGS INDIENNE</h3> -</div> -<div class="divBody"> -<p class="first">Make plain scrambled eggs, and just before serving -stir into them 1 tablespoon of cream, into which has been stirred 1 -teaspoon of curry powder and ½ teaspoon of onion juice. Serve on -hot toast.</p> -</div> -</div> -<div id="ch12.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH EGGS</h3> -</div> -<div class="divBody"> -<p class="first">For 6 eggs use 1 large tomato and 1 small onion. Chop -the onion fine, and fry it five minutes in 1 tablespoon of butter; then -add the chopped tomato, and stir another minute over the fire. Now pour -in the eggs and scramble them, adding 1 teaspoon of salt and a -saltspoon of pepper. Garnish with small triangles of toast.</p> -</div> -</div> -<div id="ch12.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SHIRRED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Butter individual gratin dishes, and break into them 1 -or 2 eggs as desired. Season with salt and pepper, and a sprinkling of -finely chopped parsley, and put into the oven for five minutes, or -until the eggs are set. Place each dish on a small plate with a paper -doily.</p> -</div> -</div> -<div id="ch12.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SHIRRED EGGS WITH TOMATOES</h3> -</div> -<div class="divBody"> -<p class="first">Use as many shallow, individual gratin dishes as there -are persons to be served, and, after buttering each dish, break into it -1 egg, taking care not to break the yolk. Halve some small tomatoes, -and set one half, cut side up, in each dish; season the whole with -pepper and salt, and set in the oven for ten minutes or less. -<span class="pagenum">[<a id="pb235" href="#pb235" name= -"pb235">235</a>]</span></p> -</div> -</div> -<div id="ch12.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRIDDLED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Heat a griddle and butter it slightly, and break upon -it 3 or 4 eggs, disturbing the yolks so as to break them. When a little -browned on one side turn them with a cake-turner and fry the other -side.</p> -</div> -</div> -<div id="ch12.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLAIN OMELET</h3> -</div> -<div class="divBody"> -<p class="first">Put 3 or 4 eggs in a bowl and beat them ten or twelve -times with a fork vigorously. Put 1 scant tablespoon of butter in a -frying pan, and as soon as melted turn in the eggs and shake over a -slow fire until they are set; season with salt and pepper, turn the -omelet together as it is let to slide from the pan, and place on a hot -dish. Make several small omelets rather than one large one, and place -on white paper doilies, and garnish with parsley to serve. The trick of -shaking an omelet is the secret of making a good one, and the egg -mixture should be not over ½ an inch deep in the pan.</p> -</div> -</div> -<div id="ch12.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">OMELET SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Take 4 to 6 fresh eggs, separate the yolks and whites, -and beat each until as light as possible. Butter a deep frying pan, mix -the yolks and whites lightly together with a fork, and put in the hot -frying pan, smoothing somewhat with a fork to level. Season the top -with pepper and salt, and shake over a slow fire until the omelet is -delicately browned on the bottom; turn it together and serve on a hot -platter. <span class="pagenum">[<a id="pb236" href="#pb236" name= -"pb236">236</a>]</span></p> -</div> -</div> -<div id="ch12.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HERB OMELET</h3> -</div> -<div class="divBody"> -<p class="first">Make like plain omelet, stirring with every 4 eggs -used 1 teaspoon each of powdered thyme, or sweet marjoram, sage, -chopped onion tops or chives, and parsley.</p> -</div> -</div> -<div id="ch12.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE OMELET</h3> -</div> -<div class="divBody"> -<p class="first">For omelet soufflé made with 6 eggs add -¼ cup of grated cheese to the yolks of the eggs, and ¼ -cup to the beaten whites before putting them together.</p> -<p>In making plain omelet with cheese add ¼ cup of cheese to 4 -eggs after they are in the omelet pan. Sprinkle with grated cheese to -serve, and garnish with watercress or parsley.</p> -</div> -</div> -<div id="ch12.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RUM OMELET</h3> -</div> -<div class="divBody"> -<p class="first">Make an omelet soufflé, put on a hot dish, and -pour ½ cup of heated rum around it, and light it with a match. -Rum is easily made to blaze if a teaspoon is filled with it and a -lighted match held under the tip of the spoon. The rum on the platter -can then be easily lighted with that in the spoon.</p> -</div> -</div> -<div id="ch12.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED OMELET SOUFFLÉ</h3> -</div> -<div class="divBody"> -<p class="first">Beat the whites of 6 eggs very stiff and the yolks of -3. Mix the whites and the yolks, using a fork; then stir in the juice -of half a lemon and 3 tablespoons of powdered sugar. Heap in a buttered -baking dish, and cook in a hot oven about fifteen minutes. <span class= -"pagenum">[<a id="pb237" href="#pb237" name="pb237">237</a>]</span></p> -</div> -</div> -<div id="ch12.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS CARMELITE</h3> -</div> -<div class="divBody"> -<p class="first">Prepare 1 cup of very finely chopped boiled spinach by -adding to it 1 teaspoon of butter and 1 saltspoon of grated nutmeg, and -put where it will keep warm. Hard boil 6 or 8 eggs, then cut each -carefully in two, lengthwise; remove the yolks and stir them into the -spinach, mashing them well, and mashing all together until the yolks -are thoroughly mixed with the spinach; then season with salt and pepper -and neatly fill the halves of the whites of the eggs with the spinach. -Make a sauce with 2 cups of milk, 1 teaspoon of butter, and 2 -tablespoons of flour, a dash of paprika, and 1 cup of grated cheese. -When this has thickened arrange 2 or 3 halved eggs in each individual -gratin dish, and pour around them some of the sauce, and set in the -oven five minutes to make thoroughly hot, or serve on a large dish -garnished with small triangular pieces of toast.</p> -</div> -</div> -<div id="ch12.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG WITH MASHED POTATO</h3> -</div> -<div class="divBody"> -<p class="first">Use a long, narrow gratin dish, and arrange cold -mashed potato in it in ridges with a spoon, and make three or four -hollows in the surface. Into each of these break an egg, and let all -bake in the oven until the eggs are set. Tomato or white sauce can be -served with this.</p> -</div> -</div> -<div id="ch12.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS NEWBURG</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 6 eggs, plunge them into cold water for a -moment, then peel, and when cooled, so they will not crumble in -cutting, cut them in half. Have ready a sauce made of 1 cup of cream -(or milk) and 3 tablespoons of <span class="pagenum">[<a id="pb238" -href="#pb238" name="pb238">238</a>]</span>butter, to which when hot is -added 2 tablespoons of sherry, 2 tablespoons of brandy (the latter may -be omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook -three minutes, then beat in vigorously the beaten yolks of 4 eggs, stir -until thickened, add a dash of paprika, and serve over the hard-boiled -eggs on toast.</p> -</div> -</div> -<div id="ch12.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS LYONNAISE</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 tablespoons of butter in a frying pan, and when -melted add 1 finely chopped onion, and let simmer slowly for eight or -ten minutes; then add 1 tablespoon of flour, and stir well until -smooth. Add to this ½ cup of milk, ½ teaspoon of salt, -and ½ saltspoon of pepper, and let cook three or four minutes -only. Pour into a deep gratin dish, and break upon it 6 eggs; sprinkle -with ½ cup of bread crumbs, and let cook in a moderate oven -about five minutes, or until the eggs are set. Serve in the same -dish.</p> -</div> -</div> -<div id="ch12.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DEVILLED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil the number of eggs required, halve them, and -serve on toast with devilled sauce.</p> -</div> -</div> -<div id="ch12.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">JAPANESE EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil the number of eggs required, and, after -halving them, remove the yolks, and mix them with a little butter -(using 1 tablespoon to 6 eggs), pepper, salt, and a little tomato -chutney or Harvey sauce. Refill the halved whites with this, and use -the eggs to garnish 2 cups of boiled rice. Pour over all 1 cup of white -sauce or parsley sauce to serve. <span class="pagenum">[<a id="pb239" -href="#pb239" name="pb239">239</a>]</span></p> -</div> -</div> -<div id="ch12.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GOLDEN ROD EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 5 eggs, take off the shell, and separate the -yolks from the whites, chopping the whites fine and pressing the yolks -through a sieve, keeping whites and yolks separate. Put 1 cup of milk -in a double boiler, and when it boils add to it 1 tablespoon of butter -and 1 tablespoon of cornstarch which have been rubbed together, and -when the sauce has thickened season it generously with pepper and salt, -and stir into it the chopped whites of the eggs. While the sauce is -cooking prepare 5 rounds of toast, and place them on a hot dish. Cover -each piece of toast with a layer of white sauce, sprinkle this with a -layer of the yolks, then more of the white sauce, and the remainder of -the yolks, season with salt and pepper, and stand in the oven a moment -or two before serving.</p> -</div> -</div> -<div id="ch12.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FROTHED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Separate the yolks and whites of as many eggs as are -required, putting each yolk in its shell or in a separate dish. Beat -the whites until very stiff, and fill a well-buttered custard cup half -full of the white of egg; make a hole in the centre, sprinkle with -salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a -shallow pan of boiling water with a cover on it, and when the eggs are -set turn out onto buttered toast. Garnish with parsley butter.</p> -</div> -</div> -<div id="ch12.30" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRIED STUFFED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 6 eggs and halve them carefully, removing -the yolks. Put the yolks through a sieve, and rub to a <span class= -"pagenum">[<a id="pb240" href="#pb240" name= -"pb240">240</a>]</span>paste with 1 tablespoon of melted butter, salt, -pepper, and ¼ cup of cream or milk, using a little at a time, so -as not to use it all unless needed to make the mixture of the right -consistency for refilling the halved whites. Carefully fill the places -made vacant by the removed yolks, roll the half-egg in beaten egg and -crumbs, and fry in deep, hot fat. Serve with 2 cups of white sauce, and -add to it 2 tablespoons of diced pickled beets, which makes the sauce -pink.</p> -<p>This same effect may be had to some extent by simply using -hard-boiled eggs, frying them, and serving with same sauce or white -sauce, to which 1 tablespoon of capers has been added.</p> -</div> -</div> -<div id="ch12.31" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWISS EGG TOAST</h3> -</div> -<div class="divBody"> -<p class="first">Melt 1 tablespoon of butter on a shallow or flat dish, -and sprinkle over it 1½ tablespoons of grated cheese; then break -into the butter 3 eggs, taking care not to break the yolks. Sprinkle -well with salt and pepper and 1½ tablespoons of grated cheese -mixed with 2 teaspoons of finely chopped parsley. Bake in the oven -until the eggs are set, then cut each egg out round with a cutter, and -serve on rounds of toast.</p> -</div> -</div> -<div id="ch12.32" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS CAROLINA</h3> -</div> -<div class="divBody"> -<p class="first">To serve four persons hard boil 6 eggs, then put them -in cold water for one minute, peel 2 of them, chop the whites, and mix -with melted butter and 1 tablespoon of chopped parsley, and form into -nests on 4 pieces of hot “corn bread.” Then peel the other -4 eggs, and arrange one on end in each nest. Pour a little parsley -butter on each, and season with salt and pepper. <span class= -"pagenum">[<a id="pb241" href="#pb241" name="pb241">241</a>]</span></p> -</div> -</div> -<div id="ch12.33" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MÜNCHNER EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 6 eggs, then peel them, and put each on a -leaf of lettuce or cabbage, encircling it with grated horse-radish, and -serve with a sauce made of vinegar to which is added salt and dry -mustard.</p> -</div> -</div> -<div id="ch12.34" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS IN MARINADE</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil the eggs required, then remove the shells, -and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and -rub together a little vinegar, ½ teaspoon of mustard, ½ -teaspoon of salt, and ½ teaspoon of pepper, and stir into the -boiling vinegar. Place the eggs in a glass jar, and pour the boiled -vinegar over them. They can be used in a fortnight, halved or sliced as -a garnish or in salads.</p> -</div> -</div> -<div id="ch12.35" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS PARISIENNE</h3> -</div> -<div class="divBody"> -<p class="first">Butter as many timbale moulds as are required, and -dust the inside with chopped parsley; then break into each an egg, and -sprinkle with salt and pepper. Set the moulds in water in a shallow -pan, and place in the oven until well set or hard. Turn out onto a flat -dish, or on individual dishes, and with them serve bread sauce, or any -sauce desired.</p> -</div> -</div> -<div id="ch12.36" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS PERIGORD</h3> -</div> -<div class="divBody"> -<p class="first">Butter small moulds or cups, then sprinkle them with -chopped parsley, and on the bottom (which will be the top when they are -turned out) place a symmetrical pattern made of cut beets and truffles -or pickled walnuts. Drop <span class="pagenum">[<a id="pb242" href= -"#pb242" name="pb242">242</a>]</span>one egg into each mould, dredge -with salt and pepper, and set the moulds in a pan of boiling water; -cover, and let cook until firm. Turn out onto rounds of toast, and -serve with a hot tomato sauce, or any savoury sauce.</p> -</div> -</div> -<div id="ch12.37" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS WITH CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Into a shallow round or oval gratin dish, or small -individual dishes, put melted butter to cover the bottom, and encircle -the outer edge with thinly sliced, rather dry, cheese; inside this -break enough eggs to cover the bottom of the dish, taking care not to -break the yolks. Season with salt and pepper, and put into the oven -until the whites of the eggs are thoroughly set.</p> -</div> -</div> -<div id="ch12.38" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS MORNAY</h3> -</div> -<div class="divBody"> -<p class="first">Drop eggs into a buttered baking dish, and then cover -them with a highly seasoned white sauce to which some egg-yolks have -been added (using 1 yolk to each ½ cup of sauce), also salt and -paprika. Sprinkle the top with grated cheese, and put in the oven to -bake until the egg is firmly set.</p> -</div> -</div> -<div id="ch12.39" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Butter a shallow dish, pour into it 1 scant cup of -milk, and let heat. When hot cover the surface with eggs, cover, and -let poach on top of stove until set; sprinkle with celery salt, and -then cover with cream, and set in the oven for five minutes. Sprinkle -the top with finely chopped celery tops to serve. This may be cooked in -one large dish or in individual gratin dishes. <span class= -"pagenum">[<a id="pb243" href="#pb243" name="pb243">243</a>]</span></p> -</div> -</div> -<div id="ch12.40" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS OMAR PASHA</h3> -</div> -<div class="divBody"> -<p class="first">Butter individual gratin dishes, and break 2 eggs into -each, taking care not to break the yolks. Slice small onions so the -separate rings are unbroken, and place a circle of these rings on the -eggs around the edge of the dish. Sprinkle with salt and pepper, then -with grated cheese, and bake in a slow oven until the eggs are -thoroughly set.</p> -</div> -</div> -<div id="ch12.41" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TURKISH EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Butter one large gratin dish or several small ones, -break into them enough eggs to cover the bottom, taking care not to -break the yolks; put them in a moderate oven until the whites are quite -set, and then garnish by putting a few tablespoons of boiled rice on -the eggs around the edge of the dish, alternating with button -mushrooms, which have been cut in thin slices and mixed with brown -sauce. Season with salt and pepper just before serving.</p> -</div> -</div> -<div id="ch12.42" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS BEURRE-NOIR</h3> -</div> -<div class="divBody"> -<p class="first">These are best served in individual gratin dishes -measuring about four inches across. Put 2 tablespoons of butter in a -saucepan, and let it cook over a slow fire until a rich brown, but not -burnt. Add to it 1 teaspoon of lemon juice, and cover the bottom of -each gratin dish with the (black) butter; then break into each dish 1 -egg, or 2 if required, taking care not to break the yolk. Season with -salt and pepper and arrange 8 or 10 capers on each; put in the oven -eight or ten minutes, or until the eggs are well set. Set each dish on -a doily on a small plate before serving, with a sprig of parsley on the -side. <span class="pagenum">[<a id="pb244" href="#pb244" name= -"pb244">244</a>]</span></p> -</div> -</div> -<div id="ch12.43" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS CREOLE</h3> -</div> -<div class="divBody"> -<p class="first">Take a shallow gratin dish large enough to contain the -eggs required, allowing 2 eggs to each person, butter the gratin dish, -and break the eggs carefully into it, taking care not to break the -yolks; season with pepper and salt, and set in a moderate oven until -the whites are stiff; while they are cooking prepare the following -garnish which will be sufficient for 6 or 8 eggs. Put 1 tablespoon of -butter in a saucepan; when melted add 1 onion cut into thin slices, and -stir it about three or four minutes. Then add to it 1 tomato which has -been peeled and chopped, 1 sweet green pepper cut in very thin slices, -each broken in several pieces, and ½ can of button mushrooms, -which are prepared by draining and washing and cutting lengthwise in 3 -or 4 pieces. Let all cook slowly together for eight or ten minutes, -stirring carefully and adding more butter if necessary. When nearly -cooked season generously with pepper and salt, add 1 tablespoon of -tomato sauce, and when the eggs are removed from the oven place this -garnish on the eggs, encircling the outer edge. This garnish can be -varied as to quantities to suit taste, using more or less tomatoes or -onions. This is very nice done in individual gratin dishes, 2 eggs -being used in each dish.</p> -</div> -</div> -<div id="ch12.44" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGGS IN SAVOURY BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Savoury butter is made by melting good butter, and -adding to it any chopped herb,—chives, parsley, etc. Put a little -of this in individual gratin dishes, and break into them 1 or 2 eggs as -desired. Pour a little of the savoury butter over the top of each egg, -season with salt and pepper, <span class="pagenum">[<a id="pb245" href= -"#pb245" name="pb245">245</a>]</span>and put in the oven until the eggs -are thoroughly set. If fresh tarragon is available, two nicely shaped -leaves crossed on the yolk of the egg make a pretty garnish, or two -leaves of lemon verbena may be used instead.</p> -</div> -</div> -<div id="ch12.45" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG MOULD FOR VEGETABLES</h3> -</div> -<div class="divBody"> -<p class="first">Make egg mixture as for egg timbales, and pour into a -buttered ring mould. Cook in pan of water in the oven twenty minutes or -until set, and then turn out onto a hot, round, flat dish, and fill the -centre with hot button mushrooms which are mixed with tomato sauce, or -with peas, either with or without the sauce.</p> -</div> -</div> -<div id="ch12.46" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANUCK EGG TOAST</h3> -</div> -<div class="divBody"> -<p class="first">Sprinkle fresh toast with walnut, mushroom, or any -savoury catsup, then heap on it nicely scrambled eggs in which milk has -been used, and on top put a generous layer of grated cheese; season -with pepper and salt, and put under the oven flame of a gas stove. Let -the cheese brown, then remove and garnish the top with slices cut from -black pickled walnuts, or a few capers, or with thin strips of -pimentos, or chopped chives.</p> -</div> -</div> -<div class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESCALLOPED EGGS</h3> -</div> -<div class="divBody"> -<p class="first">Hard boil 8 eggs, cut the whites into medium-sized -pieces, and press the yolks through a sieve or ricer. Put 1 cup of milk -in a double boiler, and with it 1 tablespoon of finely minced onion, -shallot, or chives. When the milk boils add to it 1 tablespoon of -thickening flour dissolved <span class="pagenum">[<a id="pb246" href= -"#pb246" name="pb246">246</a>]</span>in a little milk and stir until -thickened. Season with ½ teaspoon of salt, ¼ teaspoon of -pepper, a dash of paprika, and stir in the riced egg-yolks and the -diced whites. Serve in small dishes, or covered with crumbs and browned -in the oven, or on rounds of toast. One or 2 sweet green peppers finely -chopped vary this dish. <span class="pagenum">[<a id="pb247" href= -"#pb247" name="pb247">247</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>I would not enter on my list of friends, though -graced with polished manners and fine sense, yet wanting sensibility, -the man who needlessly sets foot upon a worm.</i>—<span class= -"sc">Cowper.</span> <span class="pagenum">[<a id="pb249" href="#pb249" -name="pb249">249</a>]</span></p> -</div> -</div> -<div id="ch13" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e267">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">CHEESE</h2> -<div id="ch13.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE RAMEKINS</h3> -</div> -<div class="divBody"> -<p class="first">Take 1 cup of bread crumbs and 1 cup of milk, and cook -together until smooth; then add 2 tablespoons of melted butter, 1 scant -teaspoon of mustard, and 6 tablespoons of grated cheese. Stir over the -fire for one minute, then remove, and add salt and cayenne pepper, and -the lightly beaten yolks of 2 eggs; afterwards stir in with a fork the -whites of the eggs, beaten to a stiff froth. Pour into ramekin dishes, -and bake for fifteen minutes in a moderate oven, or cook and serve in a -baking dish.</p> -</div> -</div> -<div id="ch13.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKED CHEESE AND BREAD</h3> -</div> -<div class="divBody"> -<p class="first">Soak 1 cup of bread crumbs for two or three minutes in -2 cups of milk, then beat in the yolks of 2 eggs thoroughly beaten, and -1 cup of grated cheese, and lastly the whites of the 2 eggs beaten to a -stiff froth. Put into a buttered baking dish, dot the top with butter, -sprinkle with bread crumbs, and bake until a light brown, which will be -in from twenty minutes to half an hour.</p> -</div> -</div> -<div id="ch13.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE FONDU</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 tablespoon of butter in a saucepan, and when -melted add 1 cup of milk, or cream if desired, 1 cup of fine bread -crumbs, 2 cups of grated cheese, ½ teaspoon of salt, -<span class="pagenum">[<a id="pb250" href="#pb250" name= -"pb250">250</a>]</span>½ teaspoon of dry mustard, and some -cayenne pepper. Stir constantly until well heated through, and then add -2 lightly beaten eggs, and serve on rounds of toast.</p> -</div> -</div> -<div id="ch13.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE RELISH</h3> -</div> -<div class="divBody"> -<p class="first">Put 1 cup of milk into a double boiler, season with -pepper and salt, and when hot stir in 1 cup of grated cheese, and let -cook for five minutes; then add 3 crumbed soda crackers and serve on -toast, with a sprinkling of paprika.</p> -</div> -</div> -<div id="ch13.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE MÉRINGUES</h3> -</div> -<div class="divBody"> -<p class="first">Beat the whites of 2 eggs to a stiff froth, and stir -into them with a fork 2 tablespoons of Parmesan or grated cheese, 2 -drops of tabasco, a little salt and paprika; drop 1 tablespoon at a -time into hot fat, and fry until brown; then drain and sprinkle with -fresh salt and paprika before serving.</p> -</div> -</div> -<div id="ch13.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREAMED CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Make 2 cups of well-seasoned white sauce, add a few -drops of golden yellow colouring, stir into it ½ cup of cheese -cut into dice (or grated if preferred), and when the cheese is softened -and hot serve on rounds of toast and sprinkle with paprika.</p> -</div> -</div> -<div id="ch13.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE PANCAKES</h3> -</div> -<div class="divBody"> -<p class="first">Make small pancakes of 1 cup of milk, 1 egg, and -enough flour to thicken, and spread them with grated cheese moistened -with a little melted butter; sprinkle <span class="pagenum">[<a id= -"pb251" href="#pb251" name="pb251">251</a>]</span>chopped chives mixed -with parsley over the cheese, and a dash of any savoury catsup (if -liked), season with salt and pepper, roll the pancakes after cooking, -and serve as a savoury or luncheon dish.</p> -</div> -</div> -<div id="ch13.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">COTTAGE CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 quarts or more of sour milk or cream, and add -to it the same quantity of rapidly boiling water, turn into a -straining-bag, and hang up until dry. When ready to use, turn out of -the bag and rub until smooth; add a seasoning of salt and pepper and a -little sweet cream. Beat until light and serve ice-cold. A little cream -can be served to eat upon it, if liked.</p> -<p>This can also be made by heating the sour milk or cream and using no -water, but the milk must only be heated enough to separate and not -enough to boil.</p> -</div> -</div> -<div id="ch13.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WELSH RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Cut in very small thin pieces 1 pound of American -cheese; put it in a chafing-dish and stir until melted, then add 1 -teaspoon of mustard, some salt, and slowly stir in ½ a glass of -beer or ale, and season with cayenne or paprika just before serving on -toast.</p> -</div> -</div> -<div id="ch13.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BACHELOR’S RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Make Welsh rarebit, and five minutes before serving -stir into it 1 tablespoon of chopped green peppers and 1 tablespoon of -chopped Spanish pimentos. <span class="pagenum">[<a id="pb252" href= -"#pb252" name="pb252">252</a>]</span></p> -</div> -</div> -<div id="ch13.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DELMONICO RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Cut in small pieces 1 pound of American cheese, put it -in a chafing-dish and stir until melted; then add ½ a glass of -beer or ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, -the yolk of 1 egg, then the whipped white of the egg, and serve at once -on toast. The white of the egg militates against any -“stringiness” which is apt to come from cooking certain -sorts of cheese. A little milk can be used, if desired, instead of -beer.</p> -</div> -</div> -<div id="ch13.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PINK RAREBIT</h3> -</div> -<div class="divBody"> -<p class="first">Drain 1 can of tomatoes and put them in a saucepan -with 1 tablespoon of butter; season them well with pepper and salt, and -after they have cooked fifteen or twenty minutes add 1 pound of fresh -American cheese cut into thin slices, and stir until melted; season -generously with salt and pepper, and serve on rounds of toast.</p> -</div> -</div> -<div id="ch13.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIPTAUER CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Remove the paper from the smallest Neufchâtel -cream cheese, which is nearer like real Liptauer than any other that -can be had in America, and set it in the centre of a plate; surround it -with 1 teaspoon of paprika, ½ teaspoon of salt, a small mustard -spoon of French mustard, a piece of fresh butter half the size of the -cheese, 2 teaspoons of minced onion, and 1 teaspoon of capers. The -“Liptauer” should be blended at the table with a silver -knife. Add first the butter, then the capers, then the onion, then the -seasoning, and make into a cream. Serve on brown or white bread, or -crackers. <span class="pagenum">[<a id="pb253" href="#pb253" name= -"pb253">253</a>]</span></p> -</div> -</div> -<div id="ch13.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROQUEFORT CHEESE GOURMET</h3> -</div> -<div class="divBody"> -<p class="first">Cream ½ pound of Roquefort cheese with 1 -tablespoon of butter and some salt and 1 tablespoon of sherry, and -serve on water crackers.</p> -</div> -</div> -<div id="ch13.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAMEMBERT CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">A pretty way to serve Camembert cheese is to place the -cheese, when removed from its box and paper, on a round paper doily on -a large plate, and surround it with a heavy wreath of watercress and -radishes cut to look like flowers.</p> -</div> -</div> -<div id="ch13.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE “DREAMS”</h3> -</div> -<div class="divBody"> -<p class="first">Cut fresh cheese into thin slices, spread with made -mustard, sprinkle with paprika, lay between two trimmed slices of -bread, and toast on both sides until nicely browned, using a very slow -fire.</p> -</div> -</div> -<div id="ch13.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRATED CHEESE</h3> -</div> -<div class="divBody"> -<p class="first">Instead of throwing away bits of dried cheese these -should be grated and put in a wide mouthed, covered glass jar. -<span class="pagenum">[<a id="pb255" href="#pb255" name= -"pb255">255</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first">“<i>If Plutarch’s advice, that those who -affirm that they were intended by nature for a diet of flesh food, -‘should themselves kill what they wish to eat,’ were always -followed, the question would to most take on a different aspect. Few -can endure unmoved the horrible sights of the slaughter-house; far less -could they participate in the slaughter.</i>” <span class= -"pagenum">[<a id="pb257" href="#pb257" name="pb257">257</a>]</span></p> -</div> -</div> -<div id="ch14" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e273">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SALADS</h2> -</div> -<div class="divBody"> -<p class="first">There is no end to the combinations of vegetables for -salads; the few here given are the best ones I have tried. The dressing -should never be put on a fresh green salad until just as it is to be -used; other salads, like potato, beans, etc., are sometimes improved by -standing. Lettuce for salads should be carefully looked over; and -clean, inner leaves not washed unless they are muddy; but all the -leaves used which are washed should be thoroughly dried before adding -the dressing. In France the salad basket is one of the most used -kitchen utensils, and the salad leaves after washing are shaken in this -until absolutely dry. The dressing should be very well mixed with the -vegetables, and a little dry salt and pepper added as the salad is -served.</p> -<div id="ch14.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRENCH DRESSING</h3> -</div> -<div class="divBody"> -<p class="first">An absolute rule for making good salad dressing is an -almost impossible thing, as this seems to be the one place in cookery -where it is not only allowable but commendable to “guess” -at proper proportions. The following is as nearly accurate as it seems -well to be. Put 1 scant teaspoon of salt and 1 saltspoon of black -pepper in a bowl, and stir into them with a wooden fork, very slowly, 3 -or 4 tablespoons of fresh oil, and then add half as much or less -vinegar, mixing it well with the oil. <span class="pagenum">[<a id= -"pb258" href="#pb258" name="pb258">258</a>]</span></p> -</div> -</div> -<div id="ch14.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TARRAGON VINEGAR</h3> -</div> -<div class="divBody"> -<p class="first">Good tarragon vinegar can be bought in any city, but -it is so easily prepared at home that it is worth doing. Put a handful -of tarragon in a quart jar, and cover with cold or heated vinegar. Seal -the jar and set it in a dark place for a month or so before using.</p> -<p>Make chervil vinegar in the same way.</p> -</div> -</div> -<div id="ch14.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLAIN MAYONNAISE DRESSING</h3> -</div> -<div class="divBody"> -<p class="first">Put 2 chilled egg-yolks in a cold soup plate, and stir -into them 1 teaspoon of salt and ½ teaspoon of mustard, using a -silvered spoon, and after these are well mixed in begin to add oil, -actually drop by drop, from 1 scant cup of cool olive oil, and do this -until the eggs are so thickened that it is not possible to make them -more so; then the remaining oil may be added less slowly. If this first -process is not properly done, no amount of stirring will ever thicken -the sauce. A fork or whisk may be used to finish the stirring. When the -oil is added, beat in slowly 1 tablespoon of vinegar, and 1 of lemon -juice, and ½ saltspoon of cayenne pepper. Put on the ice until -wanted.</p> -<p>Tarragon mayonnaise is made by substituting tarragon vinegar for -plain vinegar.</p> -</div> -</div> -<div id="ch14.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN COLOURING FOR MAYONNAISE</h3> -</div> -<div class="divBody"> -<p class="first">This may be made of mixed herbs or spinach. If herbs -are used take 1 tablespoon of parsley, 1 of watercress, and 1 of -chervil, put them into boiling water, let them cook eight minutes, then -drain and pound in a mortar, and <span class="pagenum">[<a id="pb259" -href="#pb259" name="pb259">259</a>]</span>press the pulp through a fine -sieve. Use this with mayonnaise to make a light delicate green -colour.</p> -<p>If spinach is used press 1 tablespoon of chopped spinach through a -sieve, and use it to colour the sauce.</p> -</div> -</div> -<div class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SALAD CHEESE BALLS</h3> -</div> -<div class="divBody"> -<p class="first">Use equal quantities of Neufchâtel cheese and -grated American (or Parmesan) cheese, sprinkle with cayenne, and dampen -with a little melted butter. Shape into tiny balls and use very cold as -a salad garnish.</p> -</div> -</div> -<div id="ch14.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AMERICAN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 cup of scraped thinly sliced celery, 1 cup of -diced apples, ½ cup of chopped English walnuts, and ½ cup -of seeded white grapes. Mix well with mayonnaise, and serve on large -curled lettuce leaves.</p> -</div> -</div> -<div id="ch14.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ARTICHOKE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use cold boiled fresh artichokes, remove the thistles, -and fill the artichokes with finely minced chopped onion, apple, and -beet, blended with green mayonnaise; serve extra mayonnaise in which to -dip the artichoke leaves.</p> -</div> -</div> -<div id="ch14.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GREEN BEAN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Put a can of good “stringless” beans on -the ice an hour before wanted, open, drain, and arrange in a salad bowl -with 2 teaspoons of grated or finely chopped onion and 1 cup of French -dressing. Serve ice-cold. <span class="pagenum">[<a id="pb260" href= -"#pb260" name="pb260">260</a>]</span></p> -</div> -</div> -<div id="ch14.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WAX BEAN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Make like the preceding, using 1 tablespoon of chopped -chives or shallots, or green onion tops instead of chopped onion.</p> -</div> -</div> -<div id="ch14.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEET SALAD WITH CELERY</h3> -</div> -<div class="divBody"> -<p class="first">Cut boiled beets in thin slices and use a vegetable -cutter to cut them into fancy shapes. Mix 1 cup of beets with 1 cup of -thinly sliced celery, cover well with mayonnaise, serve on lettuce -leaves.</p> -</div> -</div> -<div id="ch14.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CABBAGE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Slice firm white cabbage as thin as possible, then cut -it across, mix it with mayonnaise dressing, and serve on small white -cabbage leaves.</p> -</div> -</div> -<div id="ch14.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CELERY AND PINEAPPLE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use equal parts of thin strips of celery and shredded -pineapple. Select a perfectly ripe pineapple. Put the celery and -pineapple each by itself, and place on the ice. When time to serve mix -them together with mayonnaise, garnish with celery leaves, and serve at -once.</p> -</div> -</div> -<div id="ch14.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHERRY SALAD</h3> -</div> -<div class="divBody"> -<p class="first">When fresh cherries are available they are best, but -the large cherries in glass bottles are also suitable. Remove the -stones from fresh cherries, and in their places put blanched filberts -or hazelnuts. Put on curled lettuce leaves with a tablespoon of green -mayonnaise on each. <span class="pagenum">[<a id="pb261" href="#pb261" -name="pb261">261</a>]</span></p> -</div> -</div> -<div id="ch14.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CUCUMBER SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Soak 2 unpeeled cucumbers in ice-cold water for twenty -minutes or more, then peel and use a patent scraper on the sides to -serrate the edges, or do this by drawing a silver fork firmly down the -length of the cucumber; this will make the slices have fancy edges. -Slice, and arrange with small white lettuce leaves in a salad bowl. -Cover with French dressing and add a sprinkling of paprika to the salad -itself before serving. Some sliced radishes may be added if liked.</p> -</div> -</div> -<div id="ch14.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">COUNTRY SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 cup each of finely sliced firm white cabbage, -diced celery, and chopped apple; mix them well with mayonnaise -dressing, and serve in the inner leaves from the cabbage.</p> -</div> -</div> -<div id="ch14.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RUSSIAN CUCUMBER SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Prepare like plain cucumber salad, but put with the -sliced cucumbers 1 small onion sliced thin, with the slices separated -into rings. One tablespoon of chives may be added, or more chives used -and the onion slices omitted.</p> -</div> -</div> -<div id="ch14.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DENT DE LION SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Take young dandelion leaves, trim off all the stem -below the leaf, and mix with a French dressing to which has been added -onion juice or chopped chives; use 1 tablespoon of either to each cup -of dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to -garnish this salad. <span class="pagenum">[<a id="pb262" href="#pb262" -name="pb262">262</a>]</span></p> -</div> -</div> -<div id="ch14.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PINK EGG SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Boil 6 or 8 eggs for ten minutes, put in cold water -for two or three minutes, then peel and put in a jar of pickled beets, -well covered with vinegar. Let them stand a few hours and serve with -the beets.</p> -</div> -</div> -<div id="ch14.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ENDIVE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Wash heads of endive and use the crisp, white, light -leaves. Shake dry and cover with French dressing. Add 1 teaspoon of -minced onion before dressing.</p> -</div> -</div> -<div id="ch14.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FETTICUS OR CORN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Wash 2 cups of fetticus and dry the leaves well, then -cover with French dressing, and add 1 teaspoon of grated onion.</p> -</div> -</div> -<div id="ch14.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GARDEN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Take a handful of sorrel, 2 sprigs of chervil, 4 -leaves of tarragon (or use tarragon vinegar), 1 teaspoon of chopped -chives, and the small leaves from the heart of a head lettuce. Blend -all well with French dressing.</p> -</div> -</div> -<div id="ch14.22" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRAPE-FRUIT SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Wash and shake dry the fine leaves from a head -lettuce, and arrange with them in layers very thin slices of -grape-fruit; mix well with French dressing before serving. <span class= -"pagenum">[<a id="pb263" href="#pb263" name="pb263">263</a>]</span></p> -</div> -</div> -<div id="ch14.23" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ITALIAN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Having prepared 2 nice heads of head lettuce, arrange -them in the salad bowl with 2 seedless oranges which have been neatly -peeled, and cut into thin slices with a very sharp knife. Season with -salt and pepper, and then mix thoroughly with French dressing. The -oranges and lettuce should have been chilled so that the salad will be -very cold.</p> -</div> -</div> -<div id="ch14.24" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LETTUCE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Pull apart a fresh head lettuce, breaking the leaves -neatly from the stalk, and wash those that need it and shake them dry. -Put in a salad bowl with French dressing or sauce vinaigrette, and mix -well together before serving.</p> -</div> -</div> -<div id="ch14.25" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MACEDOINE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Open a glass or can of imported macedoine of -vegetables, drain, and cover with French dressing. Arrange with lettuce -leaves in a bowl or on separate plates. Freshness can be added by a -tablespoon of chopped chives, or shallots, or parsley.</p> -</div> -</div> -<div id="ch14.26" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPECIAL MIXED SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 cup of chopped tomato, 1 cup of chopped -cucumber, ½ cup of thinly sliced radishes, ½ cup of -chopped apple, and 2 tablespoons of the German pearl pickled onions. -Mix all together with 1 cup of mayonnaise, and arrange in a salad bowl -with lettuce leaves, which should be used to hold the salad in serving. -<span class="pagenum">[<a id="pb264" href="#pb264" name= -"pb264">264</a>]</span></p> -</div> -</div> -<div id="ch14.27" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSHROOM SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Select fresh, firm mushrooms that are small, wash them -carefully without peeling, and stir them in French dressing that -contains rather more oil than usual. Put 1 crisp lettuce leaf on each -plate, fill it with the mushrooms, sprinkle with salt and a little -paprika, and serve very cold.</p> -</div> -</div> -<div id="ch14.28" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NARRAGANSETT SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Wash and shake dry the fine white centre of endive or -chicory, and arrange with it quartered tomatoes from which the skin has -been removed; serve with a French dressing to which a tablespoon of -chopped parsley, ½ teaspoon of chopped onion, and 1 finely -chopped egg has been added.</p> -</div> -</div> -<div id="ch14.29" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PHILADELPHIA SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Select large tomatoes, remove the skins by putting in -boiling water, cut out the inside, and refill with finely chopped -pineapple, celery, and apple in equal proportions, all well blended -with plain mayonnaise. Serve on lettuce leaves on separate plates, or -use watercress instead of lettuce.</p> -</div> -</div> -<div id="ch14.30" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIMENTO SALAD WITH CHEESE BALLS</h3> -</div> -<div class="divBody"> -<p class="first">Mix 2 Neufchâtel cheeses with 1 cup of grated -cheese, and when creamed together add 6 olives stoned and chopped fine -and 1 teaspoon of chopped pimento; season generously with salt and -pepper, moisten with cream, and <span class="pagenum">[<a id="pb265" -href="#pb265" name="pb265">265</a>]</span>mould into balls an inch and -a quarter through. Pimolas (which are olives stuffed with pimentos) can -of course be used if more convenient, and a few drops of onion extract -or a very little onion juice adds piquancy to the cheese balls. Take -lettuce which has been in cold water and is therefore crisp, shake it -dry, and arrange with it pimentos cut in long half-inch strips, mix -thoroughly with a French dressing, and garnish with the cheese -balls.</p> -</div> -</div> -<div id="ch14.31" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POLISH SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use boiled beets, sliced and mixed with French -dressing, and over all sprinkle chopped white of hard-boiled egg.</p> -<p>A little grated horse-radish is sometimes used with good effect in -beet salad.</p> -</div> -</div> -<div id="ch14.32" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN POTATO SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Boil 6 medium-sized potatoes, and after draining shake -them over the fire a moment or two to dry; then peel and slice while -warm, and cover at once with a dressing made of 1 teaspoon of salt, 1 -saltspoon of black pepper, 1 tablespoon of chopped parsley, 1 chopped -onion, 5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let -stand on ice for an hour or so, then put with crisp lettuce leaves in a -salad bowl, and garnish with chopped boiled or pickled beets.</p> -</div> -</div> -<div id="ch14.33" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">AMERICAN POTATO SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Mix cold sliced boiled potatoes with mayonnaise -dressing and add 1 tablespoon of capers. <span class="pagenum">[<a id= -"pb266" href="#pb266" name="pb266">266</a>]</span></p> -</div> -</div> -<div id="ch14.34" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RED POTATO SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use equal quantities of boiled beets (canned ones are -convenient) and boiled potatoes. Dice both and mix well together, -adding 1 tablespoon of vinegar. Let stand until the potatoes are -reddened, then add 1 tablespoon of grated onion, mix well with French -dressing, and garnish with slices of hard-boiled egg. Place in a salad -bowl, with fine white cabbage or crisp lettuce leaves.</p> -</div> -</div> -<div id="ch14.35" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROMAINE SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Pick over crisp heads of romaine, let stand a few -minutes in cold water, then shake until dry, and serve with French -dressing to which grated onion is added, using 1 teaspoon of it to each -cup of dressing.</p> -</div> -</div> -<div id="ch14.36" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SOUTHERN SALAD</h3> -</div> -<div class="divBody"> -<p class="first">To 2 cups of cold boiled rice add 2 chopped -hard-boiled eggs and blend well with mayonnaise. Arrange on crisp -lettuce leaves with a garnish of egg slices, and beet, and sliced -olives.</p> -</div> -</div> -<div id="ch14.37" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SORREL SALAD</h3> -</div> -<div class="divBody"> -<p class="first">A refreshing salad may be made from the sorrel found -growing wild. Wash it well, cut the stalks off, and dredge with salt, -pepper, celery salt, and then mix with oil, and sprinkle well with -tarragon vinegar and a little grated onion. <span class= -"pagenum">[<a id="pb267" href="#pb267" name="pb267">267</a>]</span></p> -</div> -</div> -<div id="ch14.38" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SPANISH SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Remove the skins from large, solid tomatoes and 1 -small cucumber, take the seeds from 1 small sweet green pepper, pare 1 -small Spanish onion, and cut all in slices, making the peppers -extremely thin. Mix with 1 tablespoon of chopped nasturtium leaves or -stems or seeds, and cover with French dressing, mixing well. Let stand -on ice an hour before serving. Serve with cheese balls.</p> -</div> -</div> -<div id="ch14.39" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SUNDAY-NIGHT SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Wash 1 large head of crisp head lettuce, separate the -leaves, rejecting all but perfect ones, and shake them dry. Put them in -a large salad bowl, and with them put 1 onion chopped very fine, 5 -sliced tomatoes, and the leaves from 3 or 4 sprigs of watercress. At -the table dredge the salad generously with salt, and sprinkle with -black pepper, covering the entire surface; then pour from an oil bottle -3 or 4 tablespoons of oil over the vegetables slowly, and follow this -with about 2 tablespoons of vinegar; add 1 tablespoon of tarragon -vinegar, then dredge with celery salt, and add a little cayenne, and -mix all together with a wooden fork and spoon, turning the whole mass -over and over ten or more times. The bowl may be well rubbed with -garlic and the onion omitted.</p> -</div> -</div> -<div id="ch14.40" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RUSSIAN TOMATO SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Slice 5 or 6 very small tomatoes, and put with them 2 -onions sliced and divided into rings. Cover with French dressing. -<span class="pagenum">[<a id="pb268" href="#pb268" name= -"pb268">268</a>]</span></p> -</div> -</div> -<div id="ch14.41" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SLICED TOMATO WITH CHIVES</h3> -</div> -<div class="divBody"> -<p class="first">Slice 4 tomatoes, put with them 3 tablespoons of -chopped chives, and cover with French dressing. Serve on lettuce -leaves.</p> -</div> -</div> -<div id="ch14.42" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WALDORF SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 cup of shelled walnuts, broken or chopped, 1 cup -of diced tart apple, 1 cup of crisp celery cut in small pieces, and mix -well with mayonnaise dressing. Serve on curly lettuce leaves.</p> -</div> -</div> -<div id="ch14.43" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WATERCRESS SALAD WITH ORANGES</h3> -</div> -<div class="divBody"> -<p class="first">Cut two inches off the bottom of a bunch of watercress -with a sharp knife, wash the cress thoroughly in ice-cold water, drain, -and arrange in a salad bowl with 3 seedless oranges cut in thin slices, -and mix all together with a dressing made of 1 tablespoon each of -tarragon vinegar, olive oil, and brandy; season well with salt and -pepper, and serve very cold.</p> -<p>Grape fruit can be substituted for the orange, or equal amounts of -orange and grape fruit used.</p> -</div> -</div> -<div id="ch14.44" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">YOKOHAMA SALAD</h3> -</div> -<div class="divBody"> -<p class="first">Cut into small cubes 2 fresh cucumbers that have been -on ice until chilled and then peeled, and put with them 1 diced sour -apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress -(using the leaves only), and 2 tablespoons of chopped mint leaves. Mix -with French dressing and serve on lettuce leaves. <span class= -"pagenum">[<a id="pb269" href="#pb269" name="pb269">269</a>]</span></p> -</div> -</div> -<div id="ch14.45" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">A SALAD SUPPER</h3> -</div> -<div class="divBody"> -<p class="first">Use large dinner plates, and on each arrange 6 of the -large light green leaves from the inner part of head lettuce, putting 5 -of them with the stalk-end toward the centre of the plate, and another -small one in the centre. Fill the centre leaf with radishes (cut like -roses) and olives, and fill the others as follows: In one put 2 -tablespoons of canned green beans, well mixed, before putting on the -leaf, with a little grated onion and French dressing, on the second put -3 or 4 slices of tomato and 2 teaspoons of mayonnaise, on the third -arrange 3 stalks of canned asparagus (white preferred) dipped in French -dressing and sprinkled with chopped chives, on the fourth put 2 -half-lengths of a quartered cucumber to be dipped in salt in eating, -and on the fifth put 1 tablespoon of tiny German pearl onions, 2 -pickled walnuts, and 2 gherkins. Serve nut or plain bread, or creamed -cheese sandwiches, or all three. This supper may be varied in many -ways; one is to use potato salad or beet and egg instead of the beans. -This as it stands was the result of an emergency when six persons were -suddenly to be served to a late supper and no preparation made. A -well-stocked store-room of preserved goods and a small kitchen garden -filled the need. <span class="pagenum">[<a id="pb271" href="#pb271" -name="pb271">271</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">No flocks that range the valley free,</p> -<p class="line xd25e601">To slaughter I condemn;</p> -<p class="line">Taught by the power that pities me,</p> -<p class="line xd25e601">I learn to pity them.</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Oliver Goldsmith.</span> -<span class="pagenum">[<a id="pb273" href="#pb273" name= -"pb273">273</a>]</span></p> -</div> -</div> -<div id="ch15" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e279">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SAVOURIES</h2> -</div> -<div class="divBody"> -<p class="first">The savoury begins a meal well, and is a convenient -dainty for late suppers. The variety is practically endless, and those -given here may be altered and added to indefinitely.</p> -<div id="ch15.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">FRESH MUSHROOM “COCKTAILS”</h3> -</div> -<div class="divBody"> -<p class="first">Put a small handleless cup or glass in the centre of a -plate and encircle it with 6 of the smallest white leaves of lettuce. -On each leaf place 2 small white firm button mushrooms, which have been -freshly gathered and carefully washed but not peeled. Fill the cocktail -glass three quarters full of sauce made of ½ cup of tomato -chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more if liked -very hot), and ½ teaspoon of salt. Set the plates in the -refrigerator for half an hour. Deliciously prepared -“Cocktail” sauce can be purchased in bottles.</p> -</div> -</div> -<div id="ch15.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CANNED MUSHROOM “COCKTAILS”</h3> -</div> -<div class="divBody"> -<p class="first">In each cocktail glass put 8 or 10 button mushrooms, -and cover them well with the cocktail sauce. Or use canned cêpes -and serve in green pepper cases.</p> -</div> -</div> -<div id="ch15.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIMENTO “COCKTAILS”</h3> -</div> -<div class="divBody"> -<p class="first">Cut squares, an inch across, from sweet pimentos -(canned), and put 8 or 10 of these in each glass; cover well with -cocktail sauce and serve ice-cold, with celery. <span class= -"pagenum">[<a id="pb274" href="#pb274" name="pb274">274</a>]</span></p> -</div> -</div> -<div id="ch15.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEET SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Use 1 large pickled beet and arrange neat slices on -squares of bread; in the centre of the beet put a ring of hard-boiled -sliced egg, filled with the riced egg-yolk, and fill each corner with -chopped chives.</p> -</div> -</div> -<div id="ch15.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BEET AND EGG SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Chop equal parts of pickled beet and the whites of -hard-boiled eggs together, and arrange on toast or bread with the riced -yolks of the eggs, mixed with a little chopped chives or parsley, in a -cone on the centre. Season well.</p> -</div> -</div> -<div id="ch15.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BROWN-BREAD SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Cut brown bread into shapes, spread with butter, then -heavily with cream cheese containing some salt, and cross two evenly -cut strips of pimento on each piece of bread thus prepared. At the -juncture of the strips of pimento place a slice of pimola, and put one -in each space on the cheese. Sprinkle with paprika, and put a few -capers here and there.</p> -</div> -</div> -<div id="ch15.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CUCUMBER SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Cut bread in rounds and arrange on it neat slices of -cucumber, the edges serrated before slicing by drawing a silver fork -lengthwise of the cucumber. Sprinkle with salt and paprika, and on each -slice put a ring from a small sliced onion, or arrange instead the tiny -German pearl pickled onions between the slices of cucumber. Sprinkle -<span class="pagenum">[<a id="pb275" href="#pb275" name= -"pb275">275</a>]</span>a little lemon juice over to serve. A variation -is made by using chopped chives only, or each ring of onion may be -filled with them.</p> -</div> -</div> -<div id="ch15.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREOLE SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Toast one side of shaped pieces of bread, and butter -the untoasted side, and on it spread a layer of chopped tomato mixed -with half as much chopped green pepper and some salt. Put in the oven -or under the gas flame for five minutes, and upon removing arrange a -cone of finely chopped onion in the centre of each.</p> -</div> -</div> -<div id="ch15.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Use fresh bread slightly toasted or less soft bread -without toasting. Cut in squares, diamonds, or rounds, and sprinkle -with Worcestershire sauce, or any good sauce, then cover neatly with -the chopped whites of hard-boiled, well-salted eggs, on which arrange a -centre of the riced yolks. Put a round slice from a black pickled -walnut on each corner, dot with capers, and sprinkle with paprika.</p> -</div> -</div> -<div id="ch15.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HORSE-RADISH SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Spread oblong pieces of bread thinly with mustard, -cover with a layer of chopped whites of hard-boiled eggs mixed with a -little grated horse-radish, arrange capers in strips crosswise of the -bread, and between these sprinkle the hard-boiled yolks of the eggs -which have been riced or pressed through a sieve. At the corners and in -the centre place thin slices of gherkins. <span class="pagenum">[<a id= -"pb276" href="#pb276" name="pb276">276</a>]</span></p> -</div> -</div> -<div id="ch15.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MUSTARD SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Cut shaped pieces of bread and spread with made -mustard. Cover them with chopped hard-boiled eggs mixed with a little -chopped chives. Arrange capers in lines or any pattern on this. Season -well.</p> -</div> -</div> -<div id="ch15.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NEUFCHÂTEL SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Mix Neufchâtel cheese with ¼ as much -butter and rub to a cream, and then squeeze through a tube onto salted, -hot crackers, forming star-like rosettes. Sprinkle with paprika, -garnish with capers.</p> -</div> -</div> -<div id="ch15.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ONION SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Use shaped pieces of bread and spread thinly with -butter, then arrange a quarter-inch layer of finely minced Spanish -onion mixed with chopped parsley and slightly dampened with tomato -sauce; put in the centre of each the ring of a slice of hard-boiled -egg, with a slice of pickled walnut fitted into it.</p> -</div> -</div> -<div id="ch15.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PICKLE SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Spread any savoury sauce and then cream cheese on -oblong pieces of bread, and arrange on this thin slices of small sour -pickles in a neat row, lengthwise. Sprinkle with paprika.</p> -</div> -</div> -<div id="ch15.15" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">STUFFED OLIVE SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Arrange on squares of bread spread with tomato or any -tart sauce strips of riced yolk of hard-boiled egg; form <span class= -"pagenum">[<a id="pb277" href="#pb277" name= -"pb277">277</a>]</span>squares by placing them both ways of the bread, -and in each put a ring of the white of hard-boiled egg sliced, and fill -the centre with a slice of pimola or any other stuffed olive.</p> -</div> -</div> -<div id="ch15.16" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CAPER SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Make same as the above using capers to fill the egg -rings.</p> -</div> -</div> -<div id="ch15.17" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO MAYONNAISE SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Chop tomatoes and mix with them a thick mayonnaise, -either plain or flavoured with herbs. Spread on shaped pieces of bread, -and garnish with thin rings sliced from green peppers.</p> -</div> -</div> -<div id="ch15.18" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TOMATO SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Cut rounds of bread the size of the tomatoes to be -used and toast one side; then butter the other side and arrange on each -a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle -with mushroom catsup or walnut catsup, and set under the burners of a -gas stove for five minutes or until heated but not softened. Garnish -with watercress to serve.</p> -</div> -</div> -<div id="ch15.19" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LIPTAUER SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Spread shaped pieces of bread with “Liptauer -cheese” and garnish with slices of pickle.</p> -</div> -</div> -<div id="ch15.20" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SWEET PIMENTO SAVOURY</h3> -</div> -<div class="divBody"> -<p class="first">Toast fresh bread slightly, cut into shapes and butter -one side, and on this arrange a trimmed piece of canned Spanish pimento -sprinkled with celery salt, and set under the gas flame of a gas stove -for five minutes to heat. <span class="pagenum">[<a id="pb278" href= -"#pb278" name="pb278">278</a>]</span></p> -</div> -</div> -<div id="ch15.21" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ROUNDS OF TOAST</h3> -</div> -<div class="divBody"> -<p class="first">To make rounds of bread or toast take an empty tin the -size required and press it firmly into a slice of bread, thus cutting -the round evenly and neatly.</p> -<p>Cutters for cutting vegetables into fancy shapes are convenient for -savouries. <span class="pagenum">[<a id="pb279" href="#pb279" name= -"pb279">279</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>One farmer said to me, “You cannot live on -vegetable food, for it furnishes nothing to make bones with;” and -so he religiously devotes a part of his day to supplying his system -with the raw material of bones, walking all the while he talks, behind -his oxen, who, with vegetable made bones, jerk him and his lumbering -plow along in spite of obstacles.</i></p> -<hr class="tb"> -<p><i>I have found repeatedly of late years that I cannot fish without -falling a little in self-respect.</i></p> -<p class="citSource"><span class="sc">Henry David Thoreau.</span> -<span class="pagenum">[<a id="pb281" href="#pb281" name= -"pb281">281</a>]</span></p> -</div> -</div> -<div id="ch16" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e285">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">SANDWICHES</h2> -</div> -<div class="divBody"> -<p class="first">The recipes given under Savouries can also be used in -making sandwiches, and originality can have full play here as in the -making of dainty and appetising savouries.</p> -<div id="ch16.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SAVOURY BUTTER SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Use unsalted or slightly salted butter, and with a -silver knife press into it any flavour desired,—onion juice, -paprika, various sauces, chopped peppers, or capers,—using 1 -teaspoon of minced herbs, etc., to each tablespoon of butter. Spread in -sandwiches.</p> -</div> -</div> -<div id="ch16.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PROVIDENCE HOUSE CLUB SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Cut fresh bread in medium thick slices, trim the four -edges, and butter it with butter somewhat softened by warmth. On one -side of two slices which belong next to each other put thinly sliced -peeled tomatoes, filling in bits to cover the bread neatly. Press 4 or -5 slices cut from pickled walnuts into the juicy parts of the tomatoes, -lay 6 or 7 capers also in, and use half a teaspoon of the tiny German -pearl onion pickles to each sandwich. Sprinkle with salt, pepper, and -celery salt, and spread with mayonnaise. Press the other piece of bread -firmly on, and wrap in waxed paper for picnics.</p> -<p>Vary with chopped chives, tarragon leaves, French dressing, etc. -<span class="pagenum">[<a id="pb282" href="#pb282" name= -"pb282">282</a>]</span></p> -</div> -</div> -<div id="ch16.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">APPLE SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Arrange thinly sliced, cored apples between layers of -buttered bread from which the crust has been cut. Sprinkle with salt -and spread with mayonnaise, into which a few chopped nuts have been -mixed.</p> -</div> -</div> -<div id="ch16.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CREOLE SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Trim and butter squares of bread and fit to them -thinly sliced tomatoes, and spread with thin mustard; slice green -peppers very thin, and arrange sections of the rings here and there -over the tomatoes. Use a little minced chives or shallot, or onions, -and season with salt and pepper and lemon juice or some sauce.</p> -</div> -</div> -<div id="ch16.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BOMBAY SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Spread squares of bread with curry paste, and cover -with chopped tomato to which is added a little chopped onion and the -same amount of chopped sour apples. Season with salt.</p> -</div> -</div> -<div id="ch16.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PEANUT-BUTTER SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Spread small oblong pieces of bread, from which the -crust is cut, with peanut butter blended with cream, and press firmly -together.</p> -</div> -</div> -<div id="ch16.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EGG SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Break 2 eggs into a frying pan containing a little -melted butter and let them spread, breaking the yolk with a spoon after -they are in the pan; let them fry until the edges begin <span class= -"pagenum">[<a id="pb283" href="#pb283" name="pb283">283</a>]</span>to -brown, then season with salt and pepper, and sprinkle with chopped -chives. Cut pieces out to fit the bread slices to be used, and, after -trimming and buttering the bread, arrange them on one side of the -sandwich. Use with no other flavouring, or sprinkle with Worcestershire -sauce, or spread with mustard. Wrap in waxed paper for picnics.</p> -</div> -</div> -<div id="ch16.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUT SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Mix chopped nuts in thick cream or mayonnaise, and -spread between slices of bread, either with or without a lettuce leaf. -Sprinkle with cayenne.</p> -</div> -</div> -<div id="ch16.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">LETTUCE SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Spread oblong slices of trimmed bread with butter, lay -a lettuce leaf between, trimmed to size, and spread with plain or green -mayonnaise.</p> -</div> -</div> -<div id="ch16.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIMOLA SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Butter small squares of bread and arrange on them -sliced pimolas or any stuffed olives, sprinkle with lemon juice, or -spread with mayonnaise.</p> -</div> -</div> -<div id="ch16.11" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PICKLE SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Slice large pickles and arrange them between buttered -bread slices. If German Dill pickles are used and German flavours liked -sprinkle with caraway seeds, and use rye bread. <span class= -"pagenum">[<a id="pb284" href="#pb284" name="pb284">284</a>]</span></p> -</div> -</div> -<div id="ch16.12" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHEESE SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Cut American or Swiss cheese very thin, spread with -mustard, and place a piece, trimmed to the size of the bread used, -between two pieces of buttered white or rye bread.</p> -</div> -</div> -<div id="ch16.13" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GERMAN SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Use rye or “black” bread, with caraway -seeds baked in it, spread the two slices with unsalted butter, and on -one arrange thin slices of Swiss cheese; spread this with German or -French mustard, and arrange on it 2 or 3 slices of Dill pickles.</p> -</div> -</div> -<div id="ch16.14" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">HONOLULU SANDWICHES</h3> -</div> -<div class="divBody"> -<p class="first">Pare and core 3 apples, stem and seed 2 sweet green -peppers, and put them through a vegetable mill. Mix them into 2 -Neufchâtel cheeses, and use as filling for brown or white bread -sandwiches. <span class="pagenum">[<a id="pb285" href="#pb285" name= -"pb285">285</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">He prayeth well who loveth well</p> -<p class="line">Both man and bird and beast;</p> -<p class="line">He prayeth best who loveth best</p> -<p class="line">All things both great and small;</p> -<p class="line">For the dear God who loveth us,</p> -<p class="line">He made and loveth all.</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Coleridge.</span> -<span class="pagenum">[<a id="pb287" href="#pb287" name= -"pb287">287</a>]</span></p> -</div> -</div> -<div id="ch17" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e291">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">PASTRY, PATTY CASES, <span class="sc">Etc.</span></h2> -<div id="ch17.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PIE-CRUST</h3> -</div> -<div class="divBody"> -<p class="first">Shortened pie-crust is made by using for one pie -⅔ of a cup of flour, with ⅓ of a teaspoon of baking powder -and ¼ of a teaspoon of salt in it. Sift this onto ½ a cup -of cocoanut butter or ½ a cup of butter, or these two in equal -proportions, dampen with ice-water, and roll out five or six times. -Keep ice-cold until used.</p> -</div> -</div> -<div id="ch17.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EASY PUFF PASTE</h3> -</div> -<div class="divBody"> -<p class="first">Use a chopping bowl for mixing the paste, and into it -put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 teaspoon of -salt, adding it a spoonful at a time. Use 2 cups of butter, chopping it -into the flour until it is as fine as possible. Beat 2 eggs for five -minutes and add to them the juice of one lemon and ½ cup of very -cold water, and stir this gradually into the paste. When mixed lift the -paste to a well-floured pastry board, roll it into a rectangular shape, -fold it over onto itself from the four sides, then roll again, and -repeat this process four times. Now fold into a thin piece of linen, -and place on a plate near the ice in the refrigerator, and let it stand -half an hour or more. Roll out again and use for patties, or pie-crust. -<span class="pagenum">[<a id="pb288" href="#pb288" name= -"pb288">288</a>]</span></p> -</div> -</div> -<div id="ch17.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TIMBALE CASES</h3> -</div> -<div class="divBody"> -<p class="first">Make a batter of ¾ of a cup of flour, ½ -cup of milk in which 1 egg has been beaten, 1 teaspoon of sugar, 1 -saltspoon of salt, and at the very last add 1 tablespoon of olive oil. -Dip the timbale iron in the batter, then in hot vegetable fat, taking -care it does not touch the bottom of the pan. When a golden brown -remove and place on paper to drain, and proceed thus until a sufficient -number has been made. Fill with chestnuts, mushrooms, etc., in sauce, -and reheat in the oven after filling.</p> -</div> -</div> -<div id="ch17.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BATTER FOR FRITTERS</h3> -</div> -<div class="divBody"> -<p class="first">Make as for timbale cases and dip the vegetables or -fruit to be fried in it, and fry until golden brown in hot fat.</p> -</div> -</div> -<div id="ch17.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PASTRY FOR PATTY PANS OR CASES</h3> -</div> -<div class="divBody"> -<p class="first">Instead of frying-batter for timbale cases a paste can -be made with 1½ cups of flour, 1 egg-yolk, and 3 tablespoons of -butter well-mixed and dampened to the proper consistency by using -perhaps ½ cup of cold water. Roll out very thin, about -1⁄1​6 of an inch, and press into the small pans or moulds -after buttering them. Trim neatly, and press a little cup of buttered -tissue paper in each, fill this with rice to protect the inside from -too much heat and to keep flat on the bottom, and bake in a rather slow -oven. Do not turn out until cooled, and do not fill until wanted.</p> -<p>Ordinary pastry may be used also to line moulds for patty cases, -timbales, etc. <span class="pagenum">[<a id="pb289" href="#pb289" name= -"pb289">289</a>]</span></p> -</div> -</div> -<div id="ch17.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POTATO CRUST</h3> -</div> -<div class="divBody"> -<p class="first">Boil good-sized potatoes with the skins on, peel while -hot, and press through a ricer or sieve, mix with an equal quantity of -white flour or whole wheat flour and a little salt, and dampen with -cream. Press together and roll out for top crust of vegetable pies.</p> -</div> -</div> -<div id="ch17.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">ESSEX PASTRY</h3> -</div> -<div class="divBody"> -<p class="first">Mix equal parts of mashed potato and flour pastry, and -use baked in small squares as a garnish, or as a covering for deep -vegetable pie.</p> -</div> -</div> -<div id="ch17.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">DUMPLINGS</h3> -</div> -<div class="divBody"> -<p class="first">Sift 2 cups of flour, add to it 1 heaping teaspoon of -baking powder and ½ teaspoon of salt, and sift again. Stir into -this 1 scant cup of milk, or just enough to make a dough that can -scarcely be handled without sticking to the fingers. Drop in boiling -vegetable stock or into a stew and let boil rapidly ten minutes, taking -great care not to uncover the kettle until just as the dumplings are -removed. Serve at once in the stew or with brown sauce.</p> -</div> -</div> -<div id="ch17.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CROUTONS</h3> -</div> -<div class="divBody"> -<p class="first">Cut slices ¼ of an inch thick of stale bread, -and with a knife cut across both ways to make tiny squares. Dry a few -moments, then toss in a little hot butter to brown and serve warm. -<span class="pagenum">[<a id="pb290" href="#pb290" name= -"pb290">290</a>]</span></p> -</div> -</div> -<div id="ch17.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BREAD CRUMBS</h3> -</div> -<div class="divBody"> -<p class="first">A jar of bread crumbs should always be kept on hand. -Use stale bread, break it into bits, and brown it slightly in the oven. -Then with a roller, or in a mortar, crumble it and crush it to powdered -crumbs. If a jar of light crumbs and one of golden brown crumbs are -kept ready, they will be found most convenient. <span class= -"pagenum">[<a id="pb291" href="#pb291" name="pb291">291</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>A small unkindness is a great offence.</i></p> -<p class="citSource"><span class="sc">Hannah More.</span> <span class= -"pagenum">[<a id="pb293" href="#pb293" name="pb293">293</a>]</span></p> -</div> -</div> -<div id="ch18" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e297">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">A FEW HOT BREADS</h2> -<div id="ch18.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">BAKING POWDER BISCUITS</h3> -</div> -<div class="divBody"> -<p class="first">Take 2 tablespoons of butter and sift onto them -lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is -mixed, and with freshly washed, cool hands mix the flour and butter -thoroughly together, then pour on slowly, stirring with a wooden spoon, -1 cup of milk; with most flours this cup of milk or a very little less -will make the biscuit dough of the proper consistency, but if too thin -or too thick, judgment must be used, as the dough should be so that -with well-floured hands it can scarcely be handled, but can with rapid -motions be made into a roll which will keep its shape when put on a -well-floured bread board. It should then be rolled lightly with a -roller to the thickness of three quarters of an inch, and with a -biscuit cutter, the edge of which should be dipped in flour before -using, cut the rounds quickly out and place them at once in a shallow -buttered pan and set in the oven. They should be properly cooked in -eighteen or twenty minutes. The smallest sized baking powder tin is -exactly the right size for a biscuit cutter.</p> -<p>This same recipe makes dumplings, strawberry short-cake, and the top -of vegetable pies.</p> -</div> -</div> -<div id="ch18.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">POP OVERS</h3> -</div> -<div class="divBody"> -<p class="first">Mix 1 saltspoon of salt with 1 cup of flour, and add -slowly enough from 1 cup of milk to just make a smooth <span class= -"pagenum">[<a id="pb294" href="#pb294" name= -"pb294">294</a>]</span>paste; stir this well, then add the remaining -milk and the beaten yolk of 1 egg, and then the white whisked to a -stiff froth. Put the batter in buttered gem pans or earthenware cups, -and cook in the oven about twenty-five minutes, or until browned and -standing very high. Serve at once.</p> -</div> -</div> -<div id="ch18.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GRAHAM GEMS</h3> -</div> -<div class="divBody"> -<p class="first">Mix 2 cups of whole wheat flour, ½ teaspoon of -salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk -containing the beaten yolks of 2 eggs, then add the beaten whites of -the eggs, and put in hot buttered gem pans. Bake about twenty-five -minutes.</p> -</div> -</div> -<div id="ch18.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">TENNESSEE CORN BREAD</h3> -</div> -<div class="divBody"> -<p class="first">Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon -of granulated sugar, and 1 cup of milk; mix ½ cup of white -flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and -sift these into the milk, stirring constantly. The batter should be -thin enough to spread readily when poured into the inch-deep baking -pan. Just before pouring in the batter put 1 tablespoon of butter in -the baking tin and when it melts, stir the batter into it; this is the -secret of crisp brown bottom crust and was learned from an old negro -cook. Bake twenty minutes to half an hour or until tinged with -brown.</p> -</div> -</div> -<div id="ch18.5" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SOUTHERN RICE MUFFINS</h3> -</div> -<div class="divBody"> -<p class="first">With 1 cup of boiled rice put 1 cup of milk, 1 -tablespoon of butter, the beaten yolks of 2 eggs, 1½ cups of -flour, 1 tablespoon of sugar, ½ teaspoon of salt, and 1 -<span class="pagenum">[<a id="pb295" href="#pb295" name= -"pb295">295</a>]</span>heaping teaspoon of baking powder. After mixing -well add the well-beaten whites of the eggs, pour into hot buttered gem -pans, and bake in a quick oven from twenty to twenty-five minutes.</p> -</div> -</div> -<div id="ch18.6" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">RICE GRIDDLECAKES</h3> -</div> -<div class="divBody"> -<p class="first">Mix well together 2 eggs, 2 cups of milk, ½ -teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons -of baking powder, and 1½ cups of boiled rice. Bake on a hot -buttered griddle, browning both sides.</p> -</div> -</div> -<div id="ch18.7" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CORN CAKES</h3> -</div> -<div class="divBody"> -<p class="first">In 1½ cups of sour milk put 1 teaspoon of soda, -1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant -½ cup of white flour, and thicken with enough yellow corn meal -to make a thin batter. Fry a golden brown on a hot buttered -griddle.</p> -</div> -</div> -<div id="ch18.8" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">WHEAT CAKES</h3> -</div> -<div class="divBody"> -<p class="first">Beat 2 eggs lightly and pour over them 2 cups of milk; -mix 2 teaspoons of baking powder with 2 cups of flour and ½ -teaspoon of salt, and sift lightly into the milk, stirring constantly. -Cook in small pancakes on a hot buttered griddle.</p> -</div> -</div> -<div id="ch18.9" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">GINGERBREAD</h3> -</div> -<div class="divBody"> -<p class="first">Beat the yolks of 2 eggs lightly, melt ½ cup of -butter and add to the eggs, then stir in ½ cup of milk, 1 -teaspoon of soda, and 1½ cups of dark molasses. Then add slowly -<span class="pagenum">[<a id="pb296" href="#pb296" name= -"pb296">296</a>]</span>3 cups of sifted flour and 1 tablespoon of -ginger, and after beating the whites of the eggs to a stiff froth stir -them in with a fork. Bake in an inch-deep baking pan in a slow oven for -three quarters of an hour.</p> -</div> -</div> -<div id="ch18.10" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">SUNDAY MORNING WAFFLES</h3> -</div> -<div class="divBody"> -<p class="first">Beat 2 eggs thoroughly, and add to them 2 cups of milk -and 1 saltspoon of salt, and sift into the milk 2 cups of flour -containing 2 heaping teaspoons of baking powder, stirring constantly. -Some flour thickens more than others, and if more must be added sift it -before stirring in. The secret of the excellence of waffles is not -getting the batter too thick; it must spread readily when put upon the -iron but not run. Melt 1 tablespoon of butter and put it in the batter -at the last moment. Butter the hot waffle iron, using a bristle brush -an inch or so wide for the purpose, over half-fill the iron with batter -(using a large spoon), let one side brown, and then turn, to brown the -other. Divide into the four parts indicated by the iron and serve with -maple syrup. <span class="pagenum">[<a id="pb297" href="#pb297" name= -"pb297">297</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<div class="lgouter xd25e598"> -<p class="line">God made all the creatures</p> -<p class="line">And gave them our love and our fear,</p> -<p class="line">To give sign that we and they</p> -<p class="line">Are His children,—one family here.</p> -</div> -</div> -<div class="divBody"> -<p class="first citSource"><span class="sc">Robert Browning.</span> -<span class="pagenum">[<a id="pb299" href="#pb299" name= -"pb299">299</a>]</span></p> -</div> -</div> -<div id="ch19" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e303">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">PLUM PUDDING AND MINCE PIE</h2> -<div id="ch19.1" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLUM PUDDING</h3> -</div> -<div class="divBody"> -<p class="first">Blanch 1 cup of almonds and ½ cup of Brazil -nuts, and put them through a fine grinder; add to them 1 cup of -blanched chopped walnuts, and mix with these 2 cups of very fine bread -crumbs, ½ cup of butter, ½ cup of brown sugar, the grated -rind of 3 lemons (washed well before grating), 2 cups of seedless -raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of -mixed candied peel finely shredded, and when well blended stir into -this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding -basin and steam or boil for eight hours; boil several hours to reheat -the day it is to be used. Serve with brandy sauce and nun’s -butter.</p> -</div> -</div> -<div id="ch19.2" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">PLUM PUDDING SAUCE</h3> -</div> -<div class="divBody"> -<p class="first">Beat 1 egg until very light, stir into it 1 cup of -sugar, and when blended add 3 tablespoons of boiling water and cook -over boiling water for five minutes, adding 1 wineglass of brandy -during the last two minutes’ cooking.</p> -</div> -</div> -<div id="ch19.3" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">NUN’S BUTTER</h3> -</div> -<div class="divBody"> -<p class="first">Beat ½ cup of butter until creamy, and add -slowly to it 1 cup of powdered (or granulated) sugar. Add 1 tablespoon -of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg. -<span class="pagenum">[<a id="pb300" href="#pb300" name= -"pb300">300</a>]</span></p> -</div> -</div> -<div id="ch19.4" class="div2 section"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">MINCE PIE</h3> -</div> -<div class="divBody"> -<p class="first">Bake 3 large apples, and press them through a sieve to -remove skins and cores; grate the rinds from 3 lemons, and add this and -the juice of the lemons to the apple pulp; wash, pick over, and bruise -in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in -slices. Mix these all well together, chop into them 1 cup of butter (or -cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of -candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of -candied orange peel, all well minced, and after stirring well, add 2 -tablespoons of orange marmalade and ½ cup of good brandy. Put in -sealed glass jars, cover with wax or brandied paper before the jar is -closed, and use for pies in two weeks. <span class="pagenum">[<a id= -"pb301" href="#pb301" name="pb301">301</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first">“<i>Wilt thou draw near the Nature of the gods? -Draw near them in being merciful. Sweet mercy is nobility’s true -badge.</i>”—<span class="sc">Shakspere.</span> <span class= -"pagenum">[<a id="pb303" href="#pb303" name="pb303">303</a>]</span></p> -</div> -</div> -<div id="ch20" class="div1 chapter"><span class="pagenum">[<a href= -"#xd25e309">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">MENUS</h2> -</div> -<div class="divBody"> -<p class="first">Menus in a cook-book are perhaps not always worth the -space devoted to them, but as the beginner in Vegetarianism often finds -the arranging of a menu in such a way that it does not depart too far -from the accustomed manner of serving food the most difficult part of -the task she has set herself, a few menus are here given, more with an -idea of showing what dishes are most suitable as Entremets, -Piecès de Resistance, and <span class="corr" id="xd25e4728" -title="Source: Entreés">Entrées</span>, than with the -thought that they will be followed absolutely, for they can of course -be changed in many ways, and very much simplified for ordinary use, and -amplified for formal occasions.</p> -<div id="ch20.1" class="div2 menu"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">THANKSGIVING DINNER</h3> -</div> -<div class="divBody"> -<p class="first">FRESH MUSHROOM COCKTAIL</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">PIMOLAS</td> -<td class="cellRight cellTop cellBottom">CELERY</td> -</tr> -</table> -</div> -<p>…</p> -<p>CREAM OF ARTICHOKES</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">CRACKERS</td> -<td class="cellRight cellTop cellBottom">RADISHES</td> -</tr> -</table> -</div> -<p>…</p> -<p>ASPARAGUS IN DUTCH BUTTER</p> -<p>…</p> -<p>MICHAELMAS LOAF</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">MASHED POTATOES</td> -<td class="cellRight cellTop">ROAST SWEET POTATOES</td> -</tr> -<tr> -<td class="cellLeft cellBottom">CRANBERRY SAUCE</td> -<td class="cellRight cellBottom">BAKED CELERY</td> -</tr> -</table> -</div> -<p>…</p> -<p>TOMATO SALAD WITH MAYONNAISE</p> -<p>…</p> -<p>FROZEN CRANBERRY PUNCH</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">MINCE PIE</td> -<td class="cellRight cellTop">PUMPKIN PIE</td> -</tr> -<tr> -<td class="cellLeft cellBottom">NUTS AND RAISINS</td> -<td class="cellRight cellBottom">FRUIT</td> -</tr> -</table> -</div> -<p>COFFEE <span class="pagenum">[<a id="pb304" href="#pb304" name= -"pb304">304</a>]</span></p> -</div> -</div> -<div id="ch20.2" class="div2 menu"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">CHRISTMAS DINNER</h3> -</div> -<div class="divBody"> -<p class="first">PIMENTO COCKTAIL<br> -OLIVES</p> -<p>…</p> -<p>MUSHROOM STEW</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">CRACKERS</td> -<td class="cellRight cellTop cellBottom">CELERY</td> -</tr> -</table> -</div> -<p>…</p> -<p>FRIED EGG-PLANT WITH SAUCE TARTARE</p> -<p>…</p> -<p>CHRISTMAS LOAF</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">POTATOES SOUFFLÉ</td> -<td class="cellRight cellTop cellBottom">GLAZED ONIONS</td> -</tr> -</table> -</div> -<p>CHILLED APPLE SAUCE</p> -<p>…</p> -<p>CRÊME DE MENTHE PUNCH</p> -<p>…</p> -<p>WALDORF SALAD</p> -<p>…</p> -<p>PLUM PUDDING</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">BRANDT SAUCE</td> -<td class="cellRight cellTop cellBottom">HARD SAUCE</td> -</tr> -</table> -</div> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">NUTS</td> -<td class="cellTop cellBottom">RAISINS</td> -<td class="cellRight cellTop cellBottom">FRUIT</td> -</tr> -</table> -</div> -<p>COFFEE</p> -</div> -</div> -<div id="ch20.3" class="div2 menu"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">EASTER DINNER</h3> -</div> -<div class="divBody"> -<p class="first">CREAM OF GREEN PEA IN CUPS</p> -<p>…</p> -<p>FRESH MUSHROOM PATTIES</p> -<p>…</p> -<p>ROAST NUT AND BARLEY LOAF</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">CREAMED NEW POTATOES</td> -<td class="cellRight cellTop cellBottom">MINT SAUCE</td> -</tr> -</table> -</div> -<p>NEW PEAS PAYSANNE</p> -<p>…</p> -<p>FRUIT SHERBET</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb305" href="#pb305" name= -"pb305">305</a>]</span></p> -</div> -</div> -<div id="ch20.4" class="div2 menu"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">A DOZEN DINNERS</h3> -</div> -<div class="divBody"> -<p class="first">BLACK BEAN SOUP OLIVES</p> -<p>…</p> -<p>JERUSALEM ARTICHOKES IN BUTTER</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">STUFFED TOMATOES</td> -<td class="cellTop"></td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft"></td> -<td>GERMAN SPINACH</td> -<td class="cellRight"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellBottom"></td> -<td class="cellRight cellBottom">DELMONICO POTATOES</td> -</tr> -</table> -</div> -<p>…</p> -<p>LETTUCE SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>BEET SAVOURY</p> -<p>…</p> -<p>TOMATO-OKRA SOUP</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">SMALL CRACKERS</td> -<td class="cellRight cellTop cellBottom">CELERY</td> -</tr> -</table> -</div> -<p>…</p> -<p>GLORIFIED CARROTS</p> -<p>…</p> -<p>ASPARAGUS TIPS IN BUTTER</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">POTATO CASES</td> -<td class="cellRight cellTop cellBottom">PEAS</td> -</tr> -</table> -</div> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CREAM OF CARROTS</p> -<p>GREEN PEAS IN PATTY CASES</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">BRUSSELS SPROUTS WITH CHESTNUTS</td> -<td class="cellTop"></td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft"></td> -<td>TURNIPS WITH POTATO</td> -<td class="cellRight"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellBottom"></td> -<td class="cellRight cellBottom">CREAMED ONIONS</td> -</tr> -</table> -</div> -<p>…</p> -<p>NARRAGANSETT SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p><span class="pagenum">[<a id="pb306" href="#pb306" name= -"pb306">306</a>]</span></p> -<p>CALCUTTA BISQUE</p> -<p>…</p> -<p>TOMATOES CASINO</p> -<p>…</p> -<p>STEAMED NUT LOAF WITH CAPER SAUCE</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">LEEKS IN BUTTER</td> -<td class="cellRight cellTop cellBottom">ROAST POTATOES</td> -</tr> -</table> -</div> -<p>…</p> -<p>CELERY SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>HEILBRONN SOUP</p> -<p>…</p> -<p>BUTTON MUSHROOMS IN TIMBALE CASES</p> -<p>…</p> -<p>CELERY IN CASSEROLE</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">POTATO CROQUETTES</td> -<td class="cellRight cellTop cellBottom">SPINACH SOUFFLÉ</td> -</tr> -</table> -</div> -<p>…</p> -<p>PIMENTO SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">CLEAR CONSOMMÉ</td> -<td class="cellRight cellTop cellBottom">CROUTONS</td> -</tr> -</table> -</div> -<p>…</p> -<p>GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">STUFFED PEPPERS</td> -<td class="cellRight cellTop cellBottom">POTATO STRAWS</td> -</tr> -</table> -</div> -<p>GRILLED TOMATOES</p> -<p>…</p> -<p>WATERCRESS SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CREAM OF GREEN PEA</p> -<p>…</p> -<p>FRESH ASPARAGUS ON TOAST</p> -<p>…</p> -<p>STUFFED CUCUMBERS.</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">NEW POTATOES, CREAMED</td> -<td class="cellRight cellTop cellBottom">DEVILLED TOMATOES</td> -</tr> -</table> -</div> -<p>…</p> -<p>MUSHROOMS IN CASES</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb307" href="#pb307" name= -"pb307">307</a>]</span></p> -<hr class="tb"> -<p><span class="corr" id="xd25e5129" title= -"Source: MULLIGATAWNEY">MULLIGATAWNY</span> SOUP</p> -<p>…</p> -<p>LADIES CABBAGE IN RAMEKINS</p> -<p>…</p> -<p>CHESTNUT PURÉE</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">MOCK NEW POTATOES</td> -<td class="cellRight cellTop cellBottom">CREAMED BEETS</td> -</tr> -</table> -</div> -<p>…</p> -<p>FETTICUS SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>JULIENNE SOUP</p> -<p>…</p> -<p>CREAMED SALSIFY PATTIES</p> -<p>…</p> -<p>MUSHROOMS IN CASSEROLE</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">MASHED POTATOES</td> -<td class="cellRight cellTop cellBottom">GREEN STRING BEANS</td> -</tr> -</table> -</div> -<p>…</p> -<p>BANANA FRITTERS</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CREAM OF CELERY</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">OLIVES</td> -<td class="cellRight cellTop cellBottom">RADISHES</td> -</tr> -</table> -</div> -<p>…</p> -<p>CHESTNUTS IN CASES</p> -<p>…</p> -<p>BRUSSELS SPROUTS CREAMED</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">ROAST POTATOES</td> -<td class="cellRight cellTop cellBottom">FRENCH BEANS</td> -</tr> -</table> -</div> -<p>CREOLE CROQUETTES</p> -<p>…</p> -<p>CELERY SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>COCKIE-LEEKIE SOUP</p> -<p>…</p> -<p>FRIED ARTICHOKES TARTARE</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">ITALIAN CAULIFLOWER</td> -<td class="cellRight cellTop cellBottom">RICED POTATOES</td> -</tr> -</table> -</div> -<p>NUT CROQUETTES</p> -<p>…</p> -<p>RUSSIAN CUCUMBER SALAD</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb308" href="#pb308" name= -"pb308">308</a>]</span></p> -<hr class="tb"> -<p>PURÉE MONGOLE</p> -<p>OLIVES</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">ESCALLOPED POTATOES</td> -<td class="cellRight cellTop cellBottom">VEGETABLE CASSEROLE</td> -</tr> -</table> -</div> -<p>…</p> -<p>CELERY PATTIES</p> -<p>…</p> -<p>ROMAINE SALAD</p> -<p>…</p> -<p>DESSERT</p> -</div> -</div> -<div id="ch20.5" class="div2 menu"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divHead"> -<h3 class="main">A DOZEN LUNCHEONS</h3> -</div> -<div class="divBody"> -<p class="first">CREAM OF CORN IN CUPS</p> -<p>…</p> -<p>EGG TIMBALES WITH TOMATO SAUCE</p> -<p>…</p> -<p>ARTICHOKES VINAIGRETTE</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>BUTTON MUSHROOM COCKTAILS IN PEPPER CASES</p> -<p>…</p> -<p>BAKED CELERY</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">PEAS IN CASES</td> -<td class="cellRight cellTop cellBottom">POTATO NUT CROQUETTES</td> -</tr> -</table> -</div> -<p>…</p> -<p>ITALIAN SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CREAM OF SPINACH</p> -<p>…</p> -<p>FRIED EGG-PLANT WITH TOMATO SAUCE</p> -<p>…</p> -<p>SPINACH WITH CHEESE, IN PATTY CASES</p> -<p>POTATOES AU GRATIN</p> -<p>…</p> -<p>GRAPE-FRUIT SALAD</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb309" href="#pb309" name= -"pb309">309</a>]</span></p> -<hr class="tb"> -<p>BROWN BREAD SAVOURY</p> -<p>…</p> -<p>CLEAR CONSOMMÉ IN CUPS</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">EGGS CARMELITE</td> -<td class="cellTop"></td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft"></td> -<td>FRIED POTATOES SOUFFLÉ</td> -<td class="cellRight"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellBottom"></td> -<td class="cellRight cellBottom">CAULIFLOWER FRITTERS</td> -</tr> -</table> -</div> -<p>…</p> -<p>LETTUCE-PIMENTO SALAD WITH CHEESE BALLS</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>TOMATO-CORN CREAM</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">FILLED MUSHROOMS</td> -<td class="cellTop"></td> -<td class="cellTop"></td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft"></td> -<td>STUFFED PEPPERS</td> -<td></td> -<td class="cellRight"></td> -</tr> -<tr> -<td class="cellLeft"></td> -<td></td> -<td>CREAMED TOMATOES</td> -<td class="cellRight"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellBottom"></td> -<td class="cellBottom"></td> -<td class="cellRight cellBottom">POTATOES AND CHEESE</td> -</tr> -</table> -</div> -<p>…</p> -<p>CHERRY SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>TOMATO-MAYONNAISE SAVOURY</p> -<p>…</p> -<p>CREAM OF RICE</p> -<p>…</p> -<p>BOILED BANANAS WITH TOMATO SAUCE</p> -<p>MUSHROOM LOAF</p> -<p>PHILADELPHIA SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CREAMED PIMENTOS</p> -<p>…</p> -<p>SALSIFY IN COQUILLES</p> -<p>…</p> -<p>MUSHROOMS SUR CLOCHE</p> -<p>…</p> -<p>PINEAPPLE AND CELERY SALAD</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb310" href="#pb310" name= -"pb310">310</a>]</span></p> -<hr class="tb"> -<p>CANTON STEW</p> -<p>…</p> -<p>NUT CROQUETTES WITH SAUCE</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">RICE CZARINA</td> -<td class="cellRight cellTop cellBottom">POTATOES IN CRADLES</td> -</tr> -</table> -</div> -<p>…</p> -<p>PINK-EGG SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>PIMENTO COCKTAIL</p> -<p>…</p> -<p>CORN IN TOMATO CASES</p> -<p>…</p> -<p>MACARONI BIANCA</p> -<p>…</p> -<p>SPECIAL MIXED SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>CAPER SAVOURY</p> -<p>…</p> -<p>CREAM OF ARTICHOKE</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">CHOP SUEY</td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellRight cellBottom">ITALIAN CROQUETTES</td> -</tr> -</table> -</div> -<p>…</p> -<p>POLISH SALAD</p> -<p>…</p> -<p>DESSERT</p> -<hr class="tb"> -<p>FRESH MUSHROOM COCKTAIL</p> -<p>…</p> -<p>LIMA BEAN CREAM IN CUPS</p> -<p>…</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop">BORDEAUX PIE</td> -<td class="cellRight cellTop"></td> -</tr> -<tr> -<td class="cellLeft cellBottom"></td> -<td class="cellRight cellBottom">PARISIAN POTATOES</td> -</tr> -</table> -</div> -<p>…</p> -<p>ASPARAGUS VINAIGRETTE</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb311" href="#pb311" name= -"pb311">311</a>]</span></p> -<hr class="tb"> -<p>CREOLE SAVOURY</p> -<p>…</p> -<p>CARROTS DELMONICO EN CASES</p> -<p>…</p> -<p>MUSHROOMS IN CASSEROLE</p> -<div class="table"> -<table> -<tr> -<td class="cellLeft cellTop cellBottom">STUFFED TOMATOES</td> -<td class="cellRight cellTop cellBottom">POTATOES DUCHESSE</td> -</tr> -</table> -</div> -<p>…</p> -<p>ARTICHOKE SALAD</p> -<p>…</p> -<p>DESSERT <span class="pagenum">[<a id="pb313" href="#pb313" name= -"pb313">313</a>]</span></p> -</div> -</div> -</div> -</div> -<div class="div1 citation"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first"><i>The wolf also shall dwell with the lamb, and the -leopard shall lie down with the kid; and the calf and the young lion -and the fatling together; and a little child shall lead them.</i></p> -<p><i>And the cow and the bear shall feed; their young ones shall lie -down together; and the lion shall eat straw like the ox.</i></p> -<p><i>And the sucking child shall play on the hole of the asp, and the -weaned child shall put his hand on the cockatrice’ den.</i></p> -<p><i>They shall not hurt nor destroy in all my holy mountain: for the -earth shall be full of the knowledge of the Lord, as the waters cover -the sea.</i>—<a class="biblink xd25e45" title= -"Link to cited location in Bible" href= -"https://www.biblegateway.com/passage/?search=isa%2011:6-9&version=NRSV">Isaiah -xi, 6–9</a>. <span class="pagenum">[<a id="pb315" href="#pb315" -name="pb315">315</a>]</span></p> -</div> -</div> -</div> -<div class="back"> -<div id="ix" class="div1 contents"><span class="pagenum">[<a href= -"#xd25e317">Contents</a>]</span> -<div class="divHead"> -<h2 class="main">INDEX</h2> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#intro">Introduction</a>,</td> -<td class="tocPageNum">11</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch1">The -Kitchen</a>,</td> -<td class="tocPageNum">29</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch2">The Dining -Room</a>,</td> -<td class="tocPageNum">35</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch3.1">Seasoning</a>,</td> -<td class="tocPageNum">39</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch3.2">Measuring</a>,</td> -<td class="tocPageNum">39</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch3.3">Thickening</a>,</td> -<td class="tocPageNum">40</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch3.4">An Herb -Garden</a>,</td> -<td class="tocPageNum">40</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch3.5">Gelatine</a>,</td> -<td class="tocPageNum">41</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch3.6">Fat for -Frying</a>,</td> -<td class="tocPageNum">41</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch3.7">Canned -Goods</a>,</td> -<td class="tocPageNum">41</td> -</tr> -</table> -</div> -<div class="divBody"> -<p><a href="#ch4">SOUPS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch4.1">Vegetable -Stock</a>,</td> -<td class="tocPageNum">45</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch4.2">A Simple -Consommé</a>,</td> -<td class="tocPageNum">45</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch4.3">Clear -Bouillon</a>,</td> -<td class="tocPageNum">46</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch4.4">Cream of -Artichoke</a>,</td> -<td class="tocPageNum">47</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.5">with -Nasturtiums</a>,</td> -<td class="tocPageNum">47</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.13">Lima -Beans</a>,</td> -<td class="tocPageNum">50</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.18">Carrot and -Onion</a>,</td> -<td class="tocPageNum">52</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.19">Carrots</a>,</td> -<td class="tocPageNum">53</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.21">Cauliflower</a>,</td> -<td class="tocPageNum">53</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.23">Celery</a>,</td> -<td class="tocPageNum">54</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.20">Cheese</a>,</td> -<td class="tocPageNum">53</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.24">Chestnut</a>,</td> -<td class="tocPageNum">55</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.25">Corn</a>,</td> -<td class="tocPageNum">55</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.28">Curry</a>,</td> -<td class="tocPageNum">56</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.33">Lentil</a>,</td> -<td class="tocPageNum">59</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.40">Onion</a>,</td> -<td class="tocPageNum">61</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.44">Green -Pea</a>,</td> -<td class="tocPageNum">63</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.50">Rice</a>,</td> -<td class="tocPageNum">65</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.55">Spinach</a>,</td> -<td class="tocPageNum">67</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.63">Tomato</a>,</td> -<td class="tocPageNum">70</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.74">Vegetable</a>,</td> -<td class="tocPageNum">74</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch4.6">Soup, -Asparagus</a>,</td> -<td class="tocPageNum">48</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.7">Barley and -Tomato</a>,</td> -<td class="tocPageNum">48</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.8">Black -Bean</a>,</td> -<td class="tocPageNum">48</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.9">Belgian</a>,</td> -<td class="tocPageNum">49</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.10">Plain -Bean</a>,</td> -<td class="tocPageNum">49</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.11">Brown -Bean</a>,</td> -<td class="tocPageNum">49</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.12">Red -Bean</a>,</td> -<td class="tocPageNum">50</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.14">Dutch -Cabbage</a>,</td> -<td class="tocPageNum">51</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.15">Calcutta -Bisque</a>,</td> -<td class="tocPageNum">51</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.16">Canton -Stew</a>,</td> -<td class="tocPageNum">51</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.17">Carrot -Broth</a>,</td> -<td class="tocPageNum">52</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.22">Chestnut</a>,</td> -<td class="tocPageNum">54</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.26">Cockie-Leekie</a>,</td> -<td class="tocPageNum">56</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.27">Creole</a>,</td> -<td class="tocPageNum">56</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.29">Florentine</a>,</td> -<td class="tocPageNum">57</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.30">Heilbronn</a>,</td> -<td class="tocPageNum">57</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.31">Julienne</a>,</td> -<td class="tocPageNum">58</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.32">Red -Lentil</a>,</td> -<td class="tocPageNum">58</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.35">Purée -Mongole</a>,</td> -<td class="tocPageNum">59</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.34">Hungarian</a>,</td> -<td class="tocPageNum">59</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.36">Mushroom -Bisque</a>,</td> -<td class="tocPageNum">60</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.37">Mushroom</a>,</td> -<td class="tocPageNum">60</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.38">Mushroom -Stew</a>,</td> -<td class="tocPageNum">61</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.39">Noodle</a>,</td> -<td class="tocPageNum">61</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.41">Okra</a>,</td> -<td class="tocPageNum">61</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.42">Onion au -Fromage</a>,</td> -<td class="tocPageNum">62</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.43">New Green -Pea</a>,</td> -<td class="tocPageNum">62</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.45">Split -Pea</a>,</td> -<td class="tocPageNum">63</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.46">Princess</a>,</td> -<td class="tocPageNum">64</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.47">Potato</a>,</td> -<td class="tocPageNum">64</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.48">German -Potato</a>,</td> -<td class="tocPageNum">64</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.49">Potato -(Flora)</a>,</td> -<td class="tocPageNum">65</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.51">Rice and -Tomato</a>,</td> -<td class="tocPageNum">65</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.52">Rice-Okra</a>,</td> -<td class="tocPageNum">66</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.53">Salsify (Oyster -Plant)</a>,</td> -<td class="tocPageNum">66</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.54">Spinach-Tomato</a>,</td> -<td class="tocPageNum">67</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.56">Sorrel -(French)</a>,</td> -<td class="tocPageNum">68</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.57">Sorrel -(German)</a>,</td> -<td class="tocPageNum">68</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.58">St. -Germaine</a>,</td> -<td class="tocPageNum">68</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.59">Spaghetti</a>,</td> -<td class="tocPageNum">69</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.60">Scotch -Broth</a>,</td> -<td class="tocPageNum">69</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.61">Spanish -Tomato</a>,</td> -<td class="tocPageNum">70</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.62">Tomato-Tapioca</a>, <span class="pagenum">[<a id="pb316" -href="#pb316" name="pb316">316</a>]</span></td> -<td class="tocPageNum">70</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.64">Tomato and -Corn</a>,</td> -<td class="tocPageNum">71</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.65">Tomato-Macaroni</a>,</td> -<td class="tocPageNum">71</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.66">Tomato</a>,</td> -<td class="tocPageNum">71</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch4.67">Tomato-Okra</a>,</td> -<td class="tocPageNum">71</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.68"><span class= -"corr" id="xd25e6181" title= -"Source: Mulligatawney">Mulligatawny</span></a>,</td> -<td class="tocPageNum">72</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.69">Vegetable No. -1</a>,</td> -<td class="tocPageNum">72</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.70">Vegetable No. -2</a>,</td> -<td class="tocPageNum">73</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.71">Vegetable No. -3</a>,</td> -<td class="tocPageNum">73</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.72">Vegetable No. -4</a>,</td> -<td class="tocPageNum">73</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.73">Vegetable No. -5</a>,</td> -<td class="tocPageNum">74</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch4.75">Vegetable -Marrow</a>,</td> -<td class="tocPageNum">75</td> -</tr> -</table> -<p><a href="#ch5">VEGETABLES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.1">Artichokes -(Jerusalem) in Butter</a>,</td> -<td class="tocPageNum">79</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.2">au -Gratin</a>,</td> -<td class="tocPageNum">79</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.3">with Tomato -Sauce</a>,</td> -<td class="tocPageNum">79</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.4">with French -Sauce</a>,</td> -<td class="tocPageNum">80</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.5">Fritters</a>,</td> -<td class="tocPageNum">80</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.6">Fried</a>,</td> -<td class="tocPageNum">80</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.7">French -Fried</a>,</td> -<td class="tocPageNum">80</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.8">Tartare</a>,</td> -<td class="tocPageNum">81</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.9">Fried with Tomato -Sauce</a>,</td> -<td class="tocPageNum">81</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.10">Lyonnaise</a>,</td> -<td class="tocPageNum">81</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.11">Purée</a>,</td> -<td class="tocPageNum">81</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.12">Newburg</a>,</td> -<td class="tocPageNum">82</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.13">Artichokes -(Globe)</a>,</td> -<td class="tocPageNum">82</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.14">to -steam</a>,</td> -<td class="tocPageNum">83</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.15">to boil</a>,</td> -<td class="tocPageNum">83</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.16">with -Mushrooms</a>,</td> -<td class="tocPageNum">84</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.17">Vinaigrette</a>,</td> -<td class="tocPageNum">84</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.18">Fonds</a>,</td> -<td class="tocPageNum">84</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.19">Asparagus</a>,</td> -<td class="tocPageNum">85</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.20">with White -Sauce</a>,</td> -<td class="tocPageNum">85</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.21">with Dutch -Butter</a>,</td> -<td class="tocPageNum">85</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.22">Tips</a>,</td> -<td class="tocPageNum">86</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.23">White</a>,</td> -<td class="tocPageNum">86</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.24">Vinaigrette</a>,</td> -<td class="tocPageNum">86</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.25">Fried -Tips</a>,</td> -<td class="tocPageNum">86</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.26">Tips with White -Sauce</a>,</td> -<td class="tocPageNum">87</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.27">in Bread -Cases</a>,</td> -<td class="tocPageNum">87</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.28">Escalloped</a>,</td> -<td class="tocPageNum">87</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.29">Apples, -Griddled</a>,</td> -<td class="tocPageNum">88</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.30">Apple -Fritters</a>,</td> -<td class="tocPageNum">88</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.31">Bananas, -boiled</a>,</td> -<td class="tocPageNum">88</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.32">with -Tomatoes</a>,</td> -<td class="tocPageNum">88</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.33">Banana -Fritters</a>,</td> -<td class="tocPageNum">89</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.34">Boston -Beans</a>,</td> -<td class="tocPageNum">89</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.35">Beans, Green -String</a>,</td> -<td class="tocPageNum">90</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.36">Golden -Wax</a>,</td> -<td class="tocPageNum">90</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.37">French</a>,</td> -<td class="tocPageNum">90</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.38">Deutschland</a>,</td> -<td class="tocPageNum">90</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.39">Florentine</a>,</td> -<td class="tocPageNum">91</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.40">and -Corn</a>,</td> -<td class="tocPageNum">91</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.41">Italian</a>,</td> -<td class="tocPageNum">91</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.42">Spanish</a>,</td> -<td class="tocPageNum">92</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.43">Lima</a>,</td> -<td class="tocPageNum">92</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.44">Lima -Hollandaise</a>,</td> -<td class="tocPageNum">93</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.45">Lima -Creamed</a>,</td> -<td class="tocPageNum">93</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.46">Lima -Sauquetash</a>,</td> -<td class="tocPageNum">93</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.47">Beets</a>,</td> -<td class="tocPageNum">94</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.48">Creamed</a>,</td> -<td class="tocPageNum">94</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.49">Virginia</a>,</td> -<td class="tocPageNum">94</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.50">Piquant</a>,</td> -<td class="tocPageNum">95</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.51">German</a>,</td> -<td class="tocPageNum">95</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.52">Pickled</a>,</td> -<td class="tocPageNum">95</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.53">Brussels -Sprouts</a>,</td> -<td class="tocPageNum">96</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.54">in Dutch -Butter</a>,</td> -<td class="tocPageNum">96</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.55">with -Celery</a>,</td> -<td class="tocPageNum">96</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.56">with -Chestnuts</a>,</td> -<td class="tocPageNum">97</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.57">Lyonnaise</a>,</td> -<td class="tocPageNum">97</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.58">Creamed</a>,</td> -<td class="tocPageNum">97</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.59">in Bread -Cases</a>,</td> -<td class="tocPageNum">97</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.60">Cabbage</a>,</td> -<td class="tocPageNum">98</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.61">New -England</a>,</td> -<td class="tocPageNum">98</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.62">Western</a>,</td> -<td class="tocPageNum">98</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.63">Sarmas</a>,</td> -<td class="tocPageNum">99</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.64">Lichtenstein</a>,</td> -<td class="tocPageNum">99</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.65">Lady</a>,</td> -<td class="tocPageNum">100</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.66">Cold -Slaw</a>,</td> -<td class="tocPageNum">100</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.67">German -Red</a>,</td> -<td class="tocPageNum">100</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.68">Hungarian</a>,</td> -<td class="tocPageNum">100</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.69">Pickled -Red</a>,</td> -<td class="tocPageNum">101</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.70">Carrots, -Creamed</a>, <span class="pagenum">[<a id="pb317" href="#pb317" name= -"pb317">317</a>]</span></td> -<td class="tocPageNum">101</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.71">with -Potatoes</a>,</td> -<td class="tocPageNum">102</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.72">Sauté</a>,</td> -<td class="tocPageNum">102</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.73">Glorified</a>,</td> -<td class="tocPageNum">102</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.74">Glazed</a>,</td> -<td class="tocPageNum">103</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.75">Delmonico</a>,</td> -<td class="tocPageNum">103</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.76">Soufflé</a>,</td> -<td class="tocPageNum">104</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.77">Cauliflower</a>,</td> -<td class="tocPageNum">104</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.78">Creamed</a>,</td> -<td class="tocPageNum">104</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.79">au -Gratin</a>,</td> -<td class="tocPageNum">105</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.80">German</a>,</td> -<td class="tocPageNum">105</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.81">Italian</a>,</td> -<td class="tocPageNum">105</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.82">Fritters</a>,</td> -<td class="tocPageNum">105</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.83">Celery, -Creamed</a>,</td> -<td class="tocPageNum">106</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.84">in Brown -Sauce</a>,</td> -<td class="tocPageNum">106</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.85">in -Casserole</a>,</td> -<td class="tocPageNum">106</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.86">Baked</a>,</td> -<td class="tocPageNum">107</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.87">Cêpes</a>,</td> -<td class="tocPageNum">107</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.88">Corn, -Boiled</a>,</td> -<td class="tocPageNum">108</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.89">Roasted</a>,</td> -<td class="tocPageNum">108</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.90">Pudding</a>,</td> -<td class="tocPageNum">108</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.91">in -Cases</a>,</td> -<td class="tocPageNum">108</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.92">Creole</a>,</td> -<td class="tocPageNum">109</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.93">and Tomato -Pie</a>,</td> -<td class="tocPageNum">109</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.94">Chowder</a>,</td> -<td class="tocPageNum">109</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.95">Rhode Island -Escallop</a>,</td> -<td class="tocPageNum">110</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.96">Cucumbers, -Stewed</a>,</td> -<td class="tocPageNum">110</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.97">Stuffed</a>,</td> -<td class="tocPageNum">110</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.98">Egg Plant with -Sauce Tartare</a>,</td> -<td class="tocPageNum">111</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.99">with Tomato -Sauce</a>,</td> -<td class="tocPageNum">111</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.100">Endive, -Creamed</a>,</td> -<td class="tocPageNum">111</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.101">Kohlrabi</a>,</td> -<td class="tocPageNum">112</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.102">au -Gratin</a>,</td> -<td class="tocPageNum">112</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.104">Lentils, -Egyptian</a>,</td> -<td class="tocPageNum">112</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.105">German</a>,</td> -<td class="tocPageNum">113</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.103">Lentil -Pie</a>,</td> -<td class="tocPageNum">112</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.106">Leeks</a>,</td> -<td class="tocPageNum">113</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.107">Mushrooms</a>,</td> -<td class="tocPageNum">114</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.108">Stewed</a>,</td> -<td class="tocPageNum">114</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.109">German</a>,</td> -<td class="tocPageNum">114</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.111">Newburg</a>,</td> -<td class="tocPageNum">115</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.112">on -Toast</a>,</td> -<td class="tocPageNum">115</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.113">Grilled</a>,</td> -<td class="tocPageNum">116</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.114">Sur -Cloche</a>,</td> -<td class="tocPageNum">116</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.115">in -Casserole</a>,</td> -<td class="tocPageNum">116</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.116">Filled</a>,</td> -<td class="tocPageNum">117</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.117">with -Truffles</a>,</td> -<td class="tocPageNum">117</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.118">with -Peas</a>,</td> -<td class="tocPageNum">117</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.119">with -Onions</a>,</td> -<td class="tocPageNum">117</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.120">with -Egg</a>,</td> -<td class="tocPageNum">118</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.121">Canned</a>,</td> -<td class="tocPageNum">118</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.122">Czarina</a>,</td> -<td class="tocPageNum">119</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.110">Mushroom and -Chestnut Ragout</a>,</td> -<td class="tocPageNum">115</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.124">Loaf</a>,</td> -<td class="tocPageNum">119</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.124">Okra, -Stewed</a>,</td> -<td class="tocPageNum">120</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.125">Okra and Grilled -Tomatoes</a>,</td> -<td class="tocPageNum">120</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.126">with Tomato -Sauce</a>,</td> -<td class="tocPageNum">120</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.127">and Tomato -Escallop</a>,</td> -<td class="tocPageNum">120</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.128">Onions, -Boiled</a>,</td> -<td class="tocPageNum">121</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.129">Creamed</a>,</td> -<td class="tocPageNum">121</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.130">with Brown -Sauce</a>,</td> -<td class="tocPageNum">121</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.131">au -Gratin</a>,</td> -<td class="tocPageNum">122</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.132">with -Cheese</a>,</td> -<td class="tocPageNum">122</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.133">Escalloped</a>,</td> -<td class="tocPageNum">122</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.134">Baked with -Chestnuts</a>,</td> -<td class="tocPageNum">122</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.135">Soufflé</a>,</td> -<td class="tocPageNum">123</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.136">Bordeaux</a>,</td> -<td class="tocPageNum">123</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.137">and Tomato -Escallop</a>,</td> -<td class="tocPageNum">124</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.138">Beatrice</a>,</td> -<td class="tocPageNum">124</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.139">Stuffed</a>,</td> -<td class="tocPageNum">124</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.140">Fried</a>,</td> -<td class="tocPageNum">125</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.141">French -Fried</a>,</td> -<td class="tocPageNum">125</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.142">in Potato -Cradles</a>,</td> -<td class="tocPageNum">126</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.143">Small</a>,</td> -<td class="tocPageNum">126</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.144">Glazed</a>,</td> -<td class="tocPageNum">126</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.145">and -Apples</a>,</td> -<td class="tocPageNum">126</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.146">Parsnips, -Boiled</a>,</td> -<td class="tocPageNum">127</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.147">in -Butter</a>,</td> -<td class="tocPageNum">127</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.148">Fried</a>,</td> -<td class="tocPageNum">127</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.149">French -Fried</a>,</td> -<td class="tocPageNum">127</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.150">Broiled</a>,</td> -<td class="tocPageNum">128</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.151">Peas, -Green</a>,</td> -<td class="tocPageNum">128</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.152">Paysanne</a>,</td> -<td class="tocPageNum">128</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.153">Canned</a>,</td> -<td class="tocPageNum">128</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.154">with -Onion</a>,</td> -<td class="tocPageNum">128</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.155">Peppers, -Stuffed</a>,</td> -<td class="tocPageNum">129</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.156">with -Mushrooms</a>,</td> -<td class="tocPageNum">129</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.157">with -Rice</a>,</td> -<td class="tocPageNum">129</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.158">with -Egg</a>,</td> -<td class="tocPageNum">130</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.159">with -Corn</a>,</td> -<td class="tocPageNum">130</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.160">Escalloped with -Corn</a>,</td> -<td class="tocPageNum">130</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.161">Fried</a>,</td> -<td class="tocPageNum">131</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.162">Pimentos, -Creamed</a>,</td> -<td class="tocPageNum">131</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.163">Rolled</a>,</td> -<td class="tocPageNum">131</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.164">with -Okra</a>,</td> -<td class="tocPageNum">132</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.165">with -Tomato</a>,</td> -<td class="tocPageNum">132</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.166">Potatoes</a>,</td> -<td class="tocPageNum">132</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.167">Mashed</a>,</td> -<td class="tocPageNum">133</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.168">in -cases</a>,</td> -<td class="tocPageNum">133</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.169">Soufflé</a>,</td> -<td class="tocPageNum">134</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.170">Riced</a>,</td> -<td class="tocPageNum">134</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.172">Mashed with -Onion</a>,</td> -<td class="tocPageNum">135</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.173">Baked</a>, -<span class="pagenum">[<a id="pb318" href="#pb318" name= -"pb318">318</a>]</span></td> -<td class="tocPageNum">135</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.174">Roast</a>,</td> -<td class="tocPageNum">135</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.175">Denver</a>,</td> -<td class="tocPageNum">135</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.176">Broiled</a>,</td> -<td class="tocPageNum">136</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.177">Fried -Soufflé</a>,</td> -<td class="tocPageNum">136</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.178">Whole -Fried</a>,</td> -<td class="tocPageNum">136</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.179">French -Fried</a>,</td> -<td class="tocPageNum">137</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.181">Parisian</a>,</td> -<td class="tocPageNum">137</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.184">Lyonnaise</a>,</td> -<td class="tocPageNum">138</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.185">German -Fried</a>,</td> -<td class="tocPageNum">138</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.187">Creamed</a>,</td> -<td class="tocPageNum">139</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.188">Escalloped</a>,</td> -<td class="tocPageNum">139</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.189">Delmonico</a>,</td> -<td class="tocPageNum">140</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.190">Oak -Hill</a>,</td> -<td class="tocPageNum">140</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.191">Heilbronn</a>,</td> -<td class="tocPageNum">140</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.195">Curried</a>,</td> -<td class="tocPageNum">142</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.197">Rennequin</a>,</td> -<td class="tocPageNum">142</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.198">and -Cheese</a>,</td> -<td class="tocPageNum">143</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.199">Escallop with -Onion</a>,</td> -<td class="tocPageNum">143</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.200">New, in -Butter</a>,</td> -<td class="tocPageNum">143</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.201">Creamed -New</a>,</td> -<td class="tocPageNum">144</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.203"><span class= -"corr" id="xd25e7638" title="Source: Boiled">Baked</span> New</a>,</td> -<td class="tocPageNum">144</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.204">Mock -New</a>,</td> -<td class="tocPageNum">144</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.171">Potato -Fritters</a>,</td> -<td class="tocPageNum">134</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.182">Straws</a>,</td> -<td class="tocPageNum">137</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.183">Cradles</a>,</td> -<td class="tocPageNum">138</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.186">Savoury</a>,</td> -<td class="tocPageNum">139</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.192">Cakes</a>,</td> -<td class="tocPageNum">141</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.193">Hash</a>,</td> -<td class="tocPageNum">141</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.194">Omelet</a>,</td> -<td class="tocPageNum">141</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.196">Fricassee</a>,</td> -<td class="tocPageNum">142</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.180">Saratoga -Chips</a>,</td> -<td class="tocPageNum">137</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.204">Sweet Potatoes, -Boiled</a>,</td> -<td class="tocPageNum">145</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.205">Baked</a>,</td> -<td class="tocPageNum">145</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.206">Mashed</a>,</td> -<td class="tocPageNum">145</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.207">Soufflé</a>,</td> -<td class="tocPageNum">145</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.208">Escalloped</a>,</td> -<td class="tocPageNum">146</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.209">Stuffed</a>,</td> -<td class="tocPageNum">146</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.212">Maryland</a>,</td> -<td class="tocPageNum">147</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.213">Candied</a>,</td> -<td class="tocPageNum">148</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.214">Griddled</a>,</td> -<td class="tocPageNum">148</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.215">Fried</a>,</td> -<td class="tocPageNum">148</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.216">French -Fried</a>,</td> -<td class="tocPageNum">148</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.217">Glazed</a>,</td> -<td class="tocPageNum">149</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.210">Sweet Potato -Pie</a>,</td> -<td class="tocPageNum">146</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.211">Texas</a>,</td> -<td class="tocPageNum">147</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.218">Salsify (Oyster -Plant)</a>,</td> -<td class="tocPageNum">149</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.219">English</a>,</td> -<td class="tocPageNum">149</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.220">in -Coquilles</a>,</td> -<td class="tocPageNum">149</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.221">Escalloped</a>,</td> -<td class="tocPageNum">150</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.223">Tartare</a>,</td> -<td class="tocPageNum">150</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.222">Black</a>,</td> -<td class="tocPageNum">150</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch5.224">Spinach</a>,</td> -<td class="tocPageNum">150</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.225">German</a>,</td> -<td class="tocPageNum">151</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.226">with White -Sauce</a>,</td> -<td class="tocPageNum">151</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.227">with -Rhubarb</a>,</td> -<td class="tocPageNum">151</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.228">Italian</a>,</td> -<td class="tocPageNum">152</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.229">Novelty</a>,</td> -<td class="tocPageNum">152</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.230">Soufflé</a>,</td> -<td class="tocPageNum">152</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.231">Squash, -Baked</a>,</td> -<td class="tocPageNum">153</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.232">California</a>,</td> -<td class="tocPageNum">153</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.233">Tomatoes, -Stewed</a>,</td> -<td class="tocPageNum">153</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.234">Escalloped</a>,</td> -<td class="tocPageNum">154</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.235">Breaded</a>,</td> -<td class="tocPageNum">154</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.236">Fried</a>,</td> -<td class="tocPageNum">154</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.237">Devilled</a>,</td> -<td class="tocPageNum">155</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.238">Creamed</a>,</td> -<td class="tocPageNum">155</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.239">Baked with -Mushrooms</a>,</td> -<td class="tocPageNum">156</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.240">with Nut -Force-meat</a>,</td> -<td class="tocPageNum">156</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.241">Stuffed with Egg -and Peppers</a>,</td> -<td class="tocPageNum">156</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.242">Baked with -Peppers</a>,</td> -<td class="tocPageNum">156</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.243">Filled with -Egg</a>,</td> -<td class="tocPageNum">157</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.244">Stuffed with -Spinach</a>,</td> -<td class="tocPageNum">157</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.245">with -Macaroni</a>,</td> -<td class="tocPageNum">158</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.247">and -Onion</a>,</td> -<td class="tocPageNum">158</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.248">Casino</a>,</td> -<td class="tocPageNum">159</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.249">Indienne</a>,</td> -<td class="tocPageNum">159</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.250">with -Eggs</a>,</td> -<td class="tocPageNum">159</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.251">Curried</a>,</td> -<td class="tocPageNum">159</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.252">Savoury</a>,</td> -<td class="tocPageNum">160</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.253">Creole</a>,</td> -<td class="tocPageNum">160</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.254">and -Hominy</a>,</td> -<td class="tocPageNum">161</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.255">Loaf</a>,</td> -<td class="tocPageNum">160</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.246">American -Rarebit</a>,</td> -<td class="tocPageNum">158</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.256">Turnips, -Stewed</a>,</td> -<td class="tocPageNum">161</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.257">Mashed</a>,</td> -<td class="tocPageNum">162</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.258">with -Potato</a>,</td> -<td class="tocPageNum">162</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.259">au -Gratin</a>,</td> -<td class="tocPageNum">162</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch5.260">Ragout -of</a>,</td> -<td class="tocPageNum">162</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch5.262">Parisian</a>,</td> -<td class="tocPageNum">163</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch5.261">Teltower -Rübchen</a>,</td> -<td class="tocPageNum">163</td> -</tr> -</table> -<span class="pagenum">[<a id="pb319" href="#pb319" name= -"pb319">319</a>]</span> -<p><a href="#ch6">VEGETABLE COMBINATIONS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.1">Chop -Suey</a>,</td> -<td class="tocPageNum">167</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch6.2">Colcannon</a>,</td> -<td class="tocPageNum">167</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.3">Macedoine of -Vegetables</a>,</td> -<td class="tocPageNum">167</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.4">Canned</a>,</td> -<td class="tocPageNum">168</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.5">Vegetable -Chowder</a>,</td> -<td class="tocPageNum">168</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.7">Hash</a>,</td> -<td class="tocPageNum">169</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.8">Stew</a>,</td> -<td class="tocPageNum">169</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch6.9">Casserole</a>,</td> -<td class="tocPageNum">170</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.10">Ragout</a>,</td> -<td class="tocPageNum">171</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.6">Vegetable Pie St. -Georges</a>,</td> -<td class="tocPageNum">169</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch6.11">Bordeaux</a>,</td> -<td class="tocPageNum">171</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.12">New Orleans -Stew</a>,</td> -<td class="tocPageNum">172</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch6.13">Curry, -Indian</a>,</td> -<td class="tocPageNum">172</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.14">Lentils</a>,</td> -<td class="tocPageNum">173</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch6.15">Succotash</a>,</td> -<td class="tocPageNum">173</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.16">Creole</a>,</td> -<td class="tocPageNum">173</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch6.17">Various</a>,</td> -<td class="tocPageNum">174</td> -</tr> -</table> -<p><a href="#ch7">NUT DISHES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.1">Chestnuts, -Italian</a>,</td> -<td class="tocPageNum">177</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch7.2">Purée</a>,</td> -<td class="tocPageNum">177</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.3">Peanut -Purée</a>,</td> -<td class="tocPageNum">178</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.4">Michaelmas -Loaf</a>,</td> -<td class="tocPageNum">178</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.5">Christmas -Loaf</a>,</td> -<td class="tocPageNum">178</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.6">Nut and Barley -Loaf (Roast)</a>,</td> -<td class="tocPageNum">179</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.7">Nut and Barley -Loaf (Steamed)</a>,</td> -<td class="tocPageNum">179</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch7.8">and Hominy -Loaf</a>,</td> -<td class="tocPageNum">179</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch7.9">and Fruit -Loaf</a>,</td> -<td class="tocPageNum">180</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.10">Foundation -Loaf</a>,</td> -<td class="tocPageNum">180</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch7.11">Nut -Hash</a>,</td> -<td class="tocPageNum">181</td> -</tr> -</table> -<p><a href="#ch8">RICE, MACARONI, ETC.</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch8.1">Rice, -Boiled</a>,</td> -<td class="tocPageNum">185</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.2">Baked</a>,</td> -<td class="tocPageNum">185</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.3">Indian</a>,</td> -<td class="tocPageNum">185</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.4">Spanish</a>,</td> -<td class="tocPageNum">186</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.5">Tomato -Stew</a>,</td> -<td class="tocPageNum">186</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.6">Fried</a>,</td> -<td class="tocPageNum">186</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch8.7">Escalloped</a>,</td> -<td class="tocPageNum">186</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.8">and -Cheese</a>,</td> -<td class="tocPageNum">187</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.9">and Tomatoes -Baked</a>,</td> -<td class="tocPageNum">187</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.10">Italian</a>,</td> -<td class="tocPageNum">187</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.11">au -Gratin</a>,</td> -<td class="tocPageNum">188</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.12">Omelet</a>,</td> -<td class="tocPageNum">188</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.13">Czarina</a>,</td> -<td class="tocPageNum">188</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.14">Savoury</a>,</td> -<td class="tocPageNum">189</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch8.15">Unpolished</a>,</td> -<td class="tocPageNum">189</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch8.16">Pearl -Barley</a>,</td> -<td class="tocPageNum">189</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch8.17">Macaroni, -American</a>,</td> -<td class="tocPageNum">190</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.18">au -Gratin</a>,</td> -<td class="tocPageNum">190</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.19">Bianca</a>,</td> -<td class="tocPageNum">190</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.20">Italian</a>,</td> -<td class="tocPageNum">191</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.22">Baked -Italian</a>,</td> -<td class="tocPageNum">192</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.21">with Tomato and -Onion</a>,</td> -<td class="tocPageNum">191</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.23">Mexican</a>,</td> -<td class="tocPageNum">192</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.24">and -Cheese</a>,</td> -<td class="tocPageNum">192</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.25">Rarebit</a>,</td> -<td class="tocPageNum">192</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch8.26">Spaghetti</a>,</td> -<td class="tocPageNum">193</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch8.27">Noodles</a>,</td> -<td class="tocPageNum">193</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.28">German</a>,</td> -<td class="tocPageNum">194</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch8.29">Italian</a>,</td> -<td class="tocPageNum">194</td> -</tr> -</table> -<p><a href="#ch9">CROQUETTES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch9.1">Croquettes, -Bean</a>,</td> -<td class="tocPageNum">197</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.2">Cheese</a>,</td> -<td class="tocPageNum">197</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.3">Swiss -Cheese</a>,</td> -<td class="tocPageNum">197</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.4">Chestnut</a>,</td> -<td class="tocPageNum">198</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.5">Egg</a>,</td> -<td class="tocPageNum">198</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.6">Farina</a>,</td> -<td class="tocPageNum">198</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.7">Hominy</a>,</td> -<td class="tocPageNum">199</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.8">Lentil</a>,</td> -<td class="tocPageNum">199</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.9">Macaroni</a>,</td> -<td class="tocPageNum">199</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.10">Italian</a>, -<span class="pagenum">[<a id="pb320" href="#pb320" name= -"pb320">320</a>]</span></td> -<td class="tocPageNum">200</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.11">Tomato</a>,</td> -<td class="tocPageNum">200</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.12">Dried -Pea</a>,</td> -<td class="tocPageNum">201</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.13">Nut and -Potato</a>,</td> -<td class="tocPageNum">201</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.14">and -Salsify</a>,</td> -<td class="tocPageNum">201</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.15">and -Cocoanut</a>,</td> -<td class="tocPageNum">202</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.16">Potato</a>,</td> -<td class="tocPageNum">202</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.17">with -Cheese</a>,</td> -<td class="tocPageNum">202</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.18">Savoury</a>,</td> -<td class="tocPageNum">202</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.19">Mashed</a>,</td> -<td class="tocPageNum">203</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.20">Creole</a>,</td> -<td class="tocPageNum">203</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.21">Sweet</a>,</td> -<td class="tocPageNum">203</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.24">Rice</a>,</td> -<td class="tocPageNum">204</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch9.22">Sweetened</a>,</td> -<td class="tocPageNum">203</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.25">Pink</a>,</td> -<td class="tocPageNum">204</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.26">Curried</a>,</td> -<td class="tocPageNum">204</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch9.23">Carolina</a>,</td> -<td class="tocPageNum">204</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.27">English -Savoury</a>,</td> -<td class="tocPageNum">205</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch9.28">Mixed -Vegetable</a>,</td> -<td class="tocPageNum">205</td> -</tr> -</table> -<p><a href="#ch10">TIMBALES AND PATTIES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch10.5">Timbales, -Corn</a>,</td> -<td class="tocPageNum">210</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.1">Egg</a>,</td> -<td class="tocPageNum">209</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch10.3">Egg-Tomato</a>,</td> -<td class="tocPageNum">209</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.4">Pea</a>,</td> -<td class="tocPageNum">210</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.7">Potato</a>,</td> -<td class="tocPageNum">211</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.6">and -Cheese</a>,</td> -<td class="tocPageNum">210</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.8">Rice</a>,</td> -<td class="tocPageNum">211</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.2">Savoury -Egg</a>,</td> -<td class="tocPageNum">209</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch10.9">Patties, -Artichoke</a>,</td> -<td class="tocPageNum">211</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch10.10">Asparagus</a>,</td> -<td class="tocPageNum">212</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.11">Celery</a>,</td> -<td class="tocPageNum">212</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch10.12">Chestnut</a>,</td> -<td class="tocPageNum">212</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.13">Green -Pea</a>,</td> -<td class="tocPageNum">212</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.14">Egg</a>,</td> -<td class="tocPageNum">213</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch10.15">Macedoine</a>,</td> -<td class="tocPageNum">213</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch10.16">Mushroom</a>,</td> -<td class="tocPageNum">213</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch10.17">Canned</a>,</td> -<td class="tocPageNum">213</td> -</tr> -</table> -<p><a href="#ch11">SAUCES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.1">Caramel for -Colouring</a>,</td> -<td class="tocPageNum">217</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.2">Reduced -Vinegar</a>,</td> -<td class="tocPageNum">217</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.3">Sauce -Bernaise</a>,</td> -<td class="tocPageNum">217</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.4">Black -Butter</a>,</td> -<td class="tocPageNum">218</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.5">Bread</a>,</td> -<td class="tocPageNum">218</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.6">Brown</a>,</td> -<td class="tocPageNum">218</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.7">Various -Brown</a>,</td> -<td class="tocPageNum">219</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.8">Bordelaise</a>,</td> -<td class="tocPageNum">219</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.10">Curry</a>,</td> -<td class="tocPageNum">219</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.11">Caper</a>,</td> -<td class="tocPageNum">220</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.12">Cheese</a>,</td> -<td class="tocPageNum">220</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.13">Cucumber</a>,</td> -<td class="tocPageNum">220</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.15">Devilled</a>,</td> -<td class="tocPageNum">221</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.16">Egg</a>,</td> -<td class="tocPageNum">221</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.17">French</a>,</td> -<td class="tocPageNum">221</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.18">German</a>,</td> -<td class="tocPageNum">221</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.19">Egg</a>,</td> -<td class="tocPageNum">222</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.20">Herb</a>,</td> -<td class="tocPageNum">222</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.21">Hollandaise</a>,</td> -<td class="tocPageNum">222</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.22">Horse-Radish</a>,</td> -<td class="tocPageNum">222</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.23">Maître -d’Hôtel</a>,</td> -<td class="tocPageNum">223</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.24">Mint</a>,</td> -<td class="tocPageNum">223</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.26">Nut</a>,</td> -<td class="tocPageNum">223</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.27">Onion</a>,</td> -<td class="tocPageNum">224</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.29">Parsley</a>,</td> -<td class="tocPageNum">224</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.30">Provençal</a>,</td> -<td class="tocPageNum">224</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.31">Piquant</a>,</td> -<td class="tocPageNum">225</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.32">Ravigote</a>,</td> -<td class="tocPageNum">225</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.33">Robert</a>,</td> -<td class="tocPageNum">225</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.34">Spanish</a>,</td> -<td class="tocPageNum">225</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.35">Spinach</a>,</td> -<td class="tocPageNum">226</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.36">Tartare</a>,</td> -<td class="tocPageNum">227</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.37">Tomato</a>,</td> -<td class="tocPageNum">227</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.38">with other -Vegetables</a>,</td> -<td class="tocPageNum">227</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.39">with -Nuts</a>,</td> -<td class="tocPageNum">227</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.40">with -Egg</a>,</td> -<td class="tocPageNum">228</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch11.41">Vinaigrette</a>,</td> -<td class="tocPageNum">228</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch11.42">White</a>,</td> -<td class="tocPageNum">228</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.9">Drawn -Butter</a>,</td> -<td class="tocPageNum">219</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.14">Dutch -Butter</a>,</td> -<td class="tocPageNum">220</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch11.28">Parsley -Butter</a>,</td> -<td class="tocPageNum">224</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.1">Salad -Dressing</a>,</td> -<td class="tocPageNum">257</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch14.3">Mayonnaise</a>,</td> -<td class="tocPageNum">258</td> -</tr> -</table> -<span class="pagenum">[<a id="pb321" href="#pb321" name= -"pb321">321</a>]</span> -<p><a href="#ch12">EGGS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch12.1">Eggs, -Boiled</a>,</td> -<td class="tocPageNum">231</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.2">Fried</a>,</td> -<td class="tocPageNum">231</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.3">Poached</a>,</td> -<td class="tocPageNum">232</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.4">with -Gravy</a>,</td> -<td class="tocPageNum">232</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.5">Indienne</a>,</td> -<td class="tocPageNum">232</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.6">Waldorf</a>,</td> -<td class="tocPageNum">232</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.7">Scrambled</a>,</td> -<td class="tocPageNum">233</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.8">with -Cheese</a>,</td> -<td class="tocPageNum">233</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.9">with Mushrooms, -etc.</a>,</td> -<td class="tocPageNum">233</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.10">Savoury</a>,</td> -<td class="tocPageNum">233</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.11">Indienne</a>,</td> -<td class="tocPageNum">234</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.12">Spanish</a>,</td> -<td class="tocPageNum">234</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.13">Shirred</a>,</td> -<td class="tocPageNum">234</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.14">with -Tomatoes</a>,</td> -<td class="tocPageNum">234</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.15">Griddled</a>,</td> -<td class="tocPageNum">235</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.22">Carmelite</a>,</td> -<td class="tocPageNum">237</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.23">with -Potato</a>,</td> -<td class="tocPageNum">237</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.24">Newburg</a>,</td> -<td class="tocPageNum">237</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.25">Lyonnaise</a>,</td> -<td class="tocPageNum">238</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.26">Devilled</a>,</td> -<td class="tocPageNum">238</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.27">Japanese</a>,</td> -<td class="tocPageNum">238</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.28">Golden -Rod</a>,</td> -<td class="tocPageNum">239</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.29">Frothed</a>,</td> -<td class="tocPageNum">239</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.30">Fried -Stuffed</a>,</td> -<td class="tocPageNum">239</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.32">Carolina</a>,</td> -<td class="tocPageNum">240</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.33">Münchner</a>,</td> -<td class="tocPageNum">241</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.34">in -Marinade</a>,</td> -<td class="tocPageNum">241</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.35">Parisienne</a>,</td> -<td class="tocPageNum">241</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.36">Perigord</a>,</td> -<td class="tocPageNum">241</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.37">with -Cheese</a>,</td> -<td class="tocPageNum">242</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.38">Mornay</a>,</td> -<td class="tocPageNum">242</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.39">Creamed</a>,</td> -<td class="tocPageNum">242</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.40">Omar -Pasha</a>,</td> -<td class="tocPageNum">243</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.41">Turkish</a>,</td> -<td class="tocPageNum">243</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.42">Beurre-Noir</a>,</td> -<td class="tocPageNum">243</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.43">Creole</a>,</td> -<td class="tocPageNum">244</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.44">in Savoury -Butter</a>,</td> -<td class="tocPageNum">244</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.46">Escalloped</a>,</td> -<td class="tocPageNum">245</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch12.16">Omelet, -Plain</a>,</td> -<td class="tocPageNum">235</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch12.17">Soufflé</a>,</td> -<td class="tocPageNum">235</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.21">Baked</a>,</td> -<td class="tocPageNum">236</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.18">Herb</a>,</td> -<td class="tocPageNum">236</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.19">Cheese</a>,</td> -<td class="tocPageNum">236</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch12.20">Rum</a>,</td> -<td class="tocPageNum">236</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch12.31">Swiss Egg -Toast</a>,</td> -<td class="tocPageNum">240</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch12.46">Canuck Egg -Toast</a>,</td> -<td class="tocPageNum">245</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch12.45">Egg -Mould</a>,</td> -<td class="tocPageNum">245</td> -</tr> -</table> -<p><a href="#ch13">CHEESE</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch13.1">Cheese -Ramekins</a>,</td> -<td class="tocPageNum">249</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.2">Baked with -Bread</a>,</td> -<td class="tocPageNum">249</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.3">Fondu</a>,</td> -<td class="tocPageNum">249</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.4">Relish</a>,</td> -<td class="tocPageNum">250</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.5">Méringues</a>,</td> -<td class="tocPageNum">250</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.6">Creamed</a>,</td> -<td class="tocPageNum">250</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.7">Pancakes</a>,</td> -<td class="tocPageNum">250</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.8">Cottage</a>,</td> -<td class="tocPageNum">251</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.13">Liptauer</a>,</td> -<td class="tocPageNum">252</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.15">Camembert</a>,</td> -<td class="tocPageNum">253</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.16">Dreams</a>,</td> -<td class="tocPageNum">253</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.14">Roquefort -Gourmet</a>,</td> -<td class="tocPageNum">253</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.17">Grated</a>,</td> -<td class="tocPageNum">253</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.9">Rarebit, -Welsh</a>,</td> -<td class="tocPageNum">251</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.10">Bachelor’s</a>,</td> -<td class="tocPageNum">251</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch13.11">Delmonico</a>,</td> -<td class="tocPageNum">252</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch13.12">Pink</a>,</td> -<td class="tocPageNum">252</td> -</tr> -</table> -<p><a href="#ch14">SALADS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.6">Salad, -American</a>,</td> -<td class="tocPageNum">259</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.7">Artichoke</a>,</td> -<td class="tocPageNum">259</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.8">Green -Bean</a>,</td> -<td class="tocPageNum">259</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.9">Wax -Bean</a>,</td> -<td class="tocPageNum">260</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.10">Beet with -Celery</a>,</td> -<td class="tocPageNum">260</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.11">Cabbage</a>,</td> -<td class="tocPageNum">260</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.12">Celery and -Pineapple</a>,</td> -<td class="tocPageNum">260</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.13">Cherry</a>,</td> -<td class="tocPageNum">260</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.14">Cucumber</a>,</td> -<td class="tocPageNum">261</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.16">Cucumber, -Russian</a>,</td> -<td class="tocPageNum">261</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.15">Country</a>,</td> -<td class="tocPageNum">261</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.17">Dent de -Lion</a>, <span class="pagenum">[<a id="pb322" href="#pb322" name= -"pb322">322</a>]</span></td> -<td class="tocPageNum">261</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.18">Pink -Egg</a>,</td> -<td class="tocPageNum">262</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.19">Endive</a>,</td> -<td class="tocPageNum">262</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.20">Fetticus</a>,</td> -<td class="tocPageNum">262</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.21">Garden</a>,</td> -<td class="tocPageNum">262</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.22">Grape -Fruit</a>,</td> -<td class="tocPageNum">262</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.23">Italian</a>,</td> -<td class="tocPageNum">263</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.24">Lettuce</a>,</td> -<td class="tocPageNum">263</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.25">Macedoine</a>,</td> -<td class="tocPageNum">263</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.26">Mixed</a>,</td> -<td class="tocPageNum">263</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.27">Mushroom</a>,</td> -<td class="tocPageNum">264</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.28">Narragansett</a>,</td> -<td class="tocPageNum">264</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.29">Philadelphia</a>,</td> -<td class="tocPageNum">264</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.30">Pimento</a>,</td> -<td class="tocPageNum">264</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.31">Polish</a>,</td> -<td class="tocPageNum">265</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.32">Potato -(German)</a>,</td> -<td class="tocPageNum">265</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.33">Potato -(American)</a>,</td> -<td class="tocPageNum">265</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.34">Potato -(Red)</a>,</td> -<td class="tocPageNum">266</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.35">Romaine</a>,</td> -<td class="tocPageNum">266</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.36">Southern</a>,</td> -<td class="tocPageNum">266</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.37">Sorrel</a>,</td> -<td class="tocPageNum">266</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.38">Spanish</a>,</td> -<td class="tocPageNum">267</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.39">Sunday -night</a>,</td> -<td class="tocPageNum">267</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.40">Tomato -(Russian)</a>,</td> -<td class="tocPageNum">267</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.41">with -Chives</a>,</td> -<td class="tocPageNum">268</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.42">Waldorf</a>,</td> -<td class="tocPageNum">268</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch14.43">Watercress with -Oranges</a>,</td> -<td class="tocPageNum">268</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch14.44">Yokohama</a>,</td> -<td class="tocPageNum">268</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.45">A Salad -Supper</a>,</td> -<td class="tocPageNum">269</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.1">French -Dressing</a>,</td> -<td class="tocPageNum">257</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.3">Mayonnaise -Dressing</a>,</td> -<td class="tocPageNum">258</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.4">Green Colouring -for Mayonnaise</a>,</td> -<td class="tocPageNum">258</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch14.2">Tarragon -Vinegar</a>,</td> -<td class="tocPageNum">258</td> -</tr> -</table> -<p><a href="#ch15">SAVOURIES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch15.1">Fresh Mushroom -Cocktails</a>,</td> -<td class="tocPageNum">273</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch15.2">Canned Mushroom -Cocktails</a>,</td> -<td class="tocPageNum">273</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch15.3">Pimento -Cocktails</a>,</td> -<td class="tocPageNum">273</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch15.4">Savoury, -Beet</a>,</td> -<td class="tocPageNum">274</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.5">Beet and -Egg</a>,</td> -<td class="tocPageNum">274</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.6">Brown -Bread</a>,</td> -<td class="tocPageNum">274</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.7">Cucumber</a>,</td> -<td class="tocPageNum">274</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.8">Creole</a>,</td> -<td class="tocPageNum">275</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.9">Egg</a>,</td> -<td class="tocPageNum">275</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.10">Horse-Radish</a>,</td> -<td class="tocPageNum">275</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.11">Mustard</a>,</td> -<td class="tocPageNum">276</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.12">Neufchâtel</a>,</td> -<td class="tocPageNum">276</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.13">Onion</a>,</td> -<td class="tocPageNum">276</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.14">Pickle</a>,</td> -<td class="tocPageNum">276</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.15">Stuffed -Olive</a>,</td> -<td class="tocPageNum">276</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.16">Caper</a>,</td> -<td class="tocPageNum">277</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch15.18">Tomato</a>,</td> -<td class="tocPageNum">277</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.17">Mayonnaise</a>,</td> -<td class="tocPageNum">277</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.19">Liptauer</a>,</td> -<td class="tocPageNum">277</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch15.20">Pimento</a>,</td> -<td class="tocPageNum">277</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch15.21">Rounds of -Toast</a>,</td> -<td class="tocPageNum">278</td> -</tr> -</table> -<p><a href="#ch16">SANDWICHES</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch16.3">Sandwiches, -Apple</a>,</td> -<td class="tocPageNum">282</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.5">Bombay</a>,</td> -<td class="tocPageNum">282</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.12">Cheese</a>,</td> -<td class="tocPageNum">284</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.4">Creole</a>,</td> -<td class="tocPageNum">282</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.7">Egg</a>,</td> -<td class="tocPageNum">282</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.13">German</a>,</td> -<td class="tocPageNum">284</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href= -"#ch16.14">Honolulu</a>,</td> -<td class="tocPageNum">284</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.9">Lettuce</a>,</td> -<td class="tocPageNum">283</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.8">Nut</a>,</td> -<td class="tocPageNum">283</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.6">Peanut -Butter</a>,</td> -<td class="tocPageNum">282</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.10">Pimola</a>,</td> -<td class="tocPageNum">283</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.11">Pickle</a>,</td> -<td class="tocPageNum">283</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.2">Providence -House</a>,</td> -<td class="tocPageNum">281</td> -</tr> -<tr> -<td></td> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="6"><a href="#ch16.1">Savoury -Butter</a>,</td> -<td class="tocPageNum">281</td> -</tr> -</table> -<p><a href="#ch17">PASTRY, PATTY CASES, ETC.</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch17.1">Pie-Crust</a>,</td> -<td class="tocPageNum">287</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.2">Easy Puff -Paste</a>,</td> -<td class="tocPageNum">287</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.3">Timbale -Cases</a>,</td> -<td class="tocPageNum">288</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.4">Batter for -Fritters</a>,</td> -<td class="tocPageNum">288</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.5">Pastry for Patty -Cases</a>,</td> -<td class="tocPageNum">288</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.6">Potato -Crust</a>,</td> -<td class="tocPageNum">289</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.7">Essex -Pastry</a>,</td> -<td class="tocPageNum">289</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch17.8">Dumplings</a>,</td> -<td class="tocPageNum">289</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch17.9">Croutons</a>,</td> -<td class="tocPageNum">289</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch17.10">Bread -Crumbs</a>,</td> -<td class="tocPageNum">290</td> -</tr> -</table> -<span class="pagenum">[<a id="pb323" href="#pb323" name= -"pb323">323</a>]</span> -<p><a href="#ch18">A FEW HOT BREADS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.1">Baking Powder -Biscuits</a>,</td> -<td class="tocPageNum">293</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.2">Pop -Overs</a>,</td> -<td class="tocPageNum">293</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.3">Graham -Gems</a>,</td> -<td class="tocPageNum">294</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.4">Tennessee Corn -Bread</a>,</td> -<td class="tocPageNum">294</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.5">Southern Rice -Muffins</a>,</td> -<td class="tocPageNum">294</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.6">Rice Griddle -Cakes</a>,</td> -<td class="tocPageNum">295</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.7">Corn Griddle -Cakes</a>,</td> -<td class="tocPageNum">295</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.8">Wheat Griddle -Cakes</a>,</td> -<td class="tocPageNum">295</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href= -"#ch18.9">Gingerbread</a>,</td> -<td class="tocPageNum">295</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch18.10">Sunday Morning -Waffles</a>,</td> -<td class="tocPageNum">296</td> -</tr> -</table> -<p><a href="#ch19">TWO NECESSARY DESSERTS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch19.1">Plum -Pudding</a>,</td> -<td class="tocPageNum">299</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch19.2">Plum Pudding -Sauce</a>,</td> -<td class="tocPageNum">299</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch19.3">Nun’s -Butter</a>,</td> -<td class="tocPageNum">299</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch19.4">Mince -Pie</a>,</td> -<td class="tocPageNum">300</td> -</tr> -</table> -<p><a href="#ch20">MENUS</a></p> -<table class="tocList"> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch20.1">Thanksgiving -Dinner</a>,</td> -<td class="tocPageNum">303</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch20.2">Christmas -Dinner</a>,</td> -<td class="tocPageNum">304</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch20.3">Easter -Dinner</a>,</td> -<td class="tocPageNum">304</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch20.4">A Dozen -Dinners</a>,</td> -<td class="tocPageNum">305</td> -</tr> -<tr> -<td class="tocDivNum"></td> -<td class="tocDivTitle" colspan="7"><a href="#ch20.5">A Dozen -Luncheons</a>,</td> -<td class="tocPageNum">308</td> -</tr> -</table> -</div> -</div> -<div class="div1 imprint"><span class="pagenum">[<a href= -"#toc">Contents</a>]</span> -<div class="divBody"> -<p class="first xd25e10475">The University Press, Cambridge, U. S. -A.</p> -</div> -</div> -<div class="transcribernote"> -<h2 class="main">Colophon</h2> -<h3 class="main">Availability</h3> -<p class="first">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 <a class="seclink xd25e45" -title="External link" href="https://www.gutenberg.org/license" rel= -"license">Project Gutenberg License</a> included with this eBook or -online at <a class="seclink xd25e45" title="External link" href= -"https://www.gutenberg.org/" rel="home">www.gutenberg.org</a>.</p> -<p>This eBook is produced by the Online Distributed Proofreading Team -at <a class="exlink xd25e45" title="External link" href= -"http://www.pgdp.net/">www.pgdp.net</a>.</p> -<p>Scans for this book are available from the Internet Archive (copy -<a class="seclink xd25e45" title="External link" href= -"https://archive.org/details/goldenrulecookbo00shar">1</a>).</p> -<h3 class="main">Metadata</h3> -<table class="colophonMetadata"> -<tr> -<td><b>Title:</b></td> -<td>The Golden Rule Cook Book</td> -<td></td> -</tr> -<tr> -<td><b>Author:</b></td> -<td>Maud Russell Lorraine Sharpe (1867—1949)</td> -<td><a href="https://viaf.org/viaf/48403596/" class= -"seclink">Info</a></td> -</tr> -<tr> -<td><b>Language:</b></td> -<td>English</td> -<td></td> -</tr> -<tr> -<td><b>Original publication date:</b></td> -<td>1912</td> -<td></td> -</tr> -<tr> -<td><b>Keywords:</b></td> -<td>Vegetarian cookery</td> -<td></td> -</tr> -<tr> -<td></td> -<td>Vegetarianism</td> -<td></td> -</tr> -</table> -<h3>Catalog entries</h3> -<table class="catalogEntries"> -<tr> -<td>Related WorldCat catalog page:</td> -<td><a href="https://www.worldcat.org/oclc/60823286" class= -"seclink">60823286</a></td> -</tr> -<tr> -<td>Related Open Library catalog page (for source):</td> -<td><a href="https://openlibrary.org/books/OL23301884M" class= -"seclink">OL23301884M</a></td> -</tr> -<tr> -<td>Related Open Library catalog page (for work):</td> -<td><a href="https://openlibrary.org/works/OL1141543W" class= -"seclink">OL1141543W</a></td> -</tr> -</table> -<h3 class="main">Encoding</h3> -<p class="first"></p> -<h3 class="main">Revision History</h3> -<ul> -<li>2017-08-18 Started.</li> -</ul> -<h3 class="main">External References</h3> -<p>This Project Gutenberg eBook contains external references. These -links may not work for you.</p> -<h3 class="main">Corrections</h3> -<p>The following corrections have been applied to the text:</p> -<table class="correctiontable" summary= -"Overview of corrections applied to the text."> -<tr> -<th>Page</th> -<th>Source</th> -<th>Correction</th> -<th>Edit distance</th> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e158">v</a></td> -<td class="width40 bottom">[<i>Not in source</i>]</td> -<td class="width40 bottom">.</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e424">19</a></td> -<td class="width40 bottom">suprisingly</td> -<td class="width40 bottom">surprisingly</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e2822">178</a></td> -<td class="width40 bottom">pureé</td> -<td class="width40 bottom">purée</td> -<td class="bottom">2 / 0</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e3022">192</a></td> -<td class="width40 bottom">marcaroni</td> -<td class="width40 bottom">macaroni</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e3103">197</a>, -<a class="pageref" href="#xd25e3128">198</a>, <a class="pageref" href= -"#xd25e3149">199</a></td> -<td class="width40 bottom">horseradish</td> -<td class="width40 bottom">horse-radish</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e3624">228</a></td> -<td class="width40 bottom">to</td> -<td class="width40 bottom">too</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e4728">303</a></td> -<td class="width40 bottom">Entreés</td> -<td class="width40 bottom">Entrées</td> -<td class="bottom">2 / 0</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e5129">307</a></td> -<td class="width40 bottom">MULLIGATAWNEY</td> -<td class="width40 bottom">MULLIGATAWNY</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e6181">316</a></td> -<td class="width40 bottom">Mulligatawney</td> -<td class="width40 bottom">Mulligatawny</td> -<td class="bottom">1</td> -</tr> -<tr> -<td class="width20"><a class="pageref" href="#xd25e7638">318</a></td> -<td class="width40 bottom">Boiled</td> -<td class="width40 bottom">Baked</td> -<td class="bottom">3</td> -</tr> -</table> -</div> -</div> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of The Golden Rule Cook Book, by -Maud Russell Lorraine Sharpe - -*** END OF THIS PROJECT GUTENBERG EBOOK THE GOLDEN RULE COOK BOOK *** - -***** This file should be named 55555-h.htm or 55555-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/5/5/5/55555/ - -Produced by Jeroen Hellingman and the Online Distributed -Proofreading Team at http://www.pgdp.net/ for Project -Gutenberg (This file was produced from images generously -made available by The Internet Archive/American Libraries.) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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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