19.—A Pretty Salad.

Boil six young beets, and when cooked, scoop out the centres and fill with asparagus tips which have been soaked in French dressing. Make a mayonnaise dressing, spread it evenly on a round dish, sink the beets into it, and garnish with young lettuce leaves.

20.—Gatineau Trout (BAKED).

Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and pepper. Have the fish carefully dried and cleaned, put in the stuffing and sew it up. Bake 20 minutes to half an hour. Baste well with drippings and serve with a garnish of parsley.

21.—Southern Corn Pone.

Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on enough cold water to make a mixture that will squeeze easily through the fingers. Work to a soft dough. Mould into oblong cakes an inch thick at the ends, and a little thicker in the centre. Slap them down on the pan and press them a little to show the marks of the fingers. Bake in a hot oven 20 minutes.

22.—Valentia Rice.

Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until done. Take two cups of rice, wash and put into a saucepan, pour the mixture over, and add as much water as will boil the rice well; then add two seeded green peppers, cut in quarters, salt to taste and boil until rice is soft. Take out the ends of the peppers. Serve with cold meat.

23.—Stewed Black Fish.

Take a four-pound fish; throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a buttered gridiron. Lay it upon a strainer with some fresh mushrooms, a white onion sliced, a sprig of parsley, a few pepper corns, four cloves, a little mace, a pinch of cayenne, the juice and grated rind of a lemon, a pint of claret, and one of water. Cover the kettle well, simmer slowly, and when done, lift the fish gently and strain the sauce over it, laying the mushrooms around it.

24.—Alpine Eggs.

Butter a shallow tin and line it with thin slices of cheese, break over this five eggs, being careful not to break the yolks, and season with salt and pepper. Grate a little cheese and chop fine a few sprigs of parsley, mix and sprinkle over the top, put a few bits of butter over it and bake in a quick oven ten minutes.

25.—Blanquette of Chicken.

One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub the butter and flour smooth and put into a frying pan. Add the stock, milk and season with salt and pepper, stir until it boils; then add the chicken and stand over a moderate fire until hot. Take it from the fire and add the well-beaten yolks; do not let it boil after the eggs are added. Serve at once.

26.—Chestnut Soup.

Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and rub off the inner skin and cook until tender in good stock, drain and rub them through a fine sieve. Add more stock and season with mace, cayenne and salt, and stir until it boils, then add 1/4 of a pint of cream. Serve at once.

27.—Eels with Tartare Sauce.

Cut the eels into four-inch pieces. Let them stand in boiling water for 5 minutes, drain, season, dip in egg and bread crumbs and fry in hot fat. Serve with tartare sauce.

28.—Lunch Sandwiches.

Butter slightly, slices of white bread. Chop fine four stalks of celery, and the same quantity of cold meat. Make a mayonnaise dressing, stir it into the meat and celery, spread on the bread; put a plain slice of bread and butter on top.

29.—Bread Dumplings.

Soak stale bread in cold water for 15 minutes, then squeeze as dry as possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2 tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and the same of sugar and sufficient flour to make of such consistence that the mixture will not fall apart when a small spoonful is dropped into boiling water. Have the water slightly salted and boiling hard. Test a spoonful of the mixture. When of the right consistency drop a number of spoonfuls at a time into the water and cook for 5 minutes. Lift out with a skimmer and arrange in a dish, keeping them hot over water until all are done.—"Table Talk," Phila.

30.—Chopped Ham and Egg.

Chop fine cold cooked ham. Toast and butter some slices of bread, spread the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4 eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls of butter in a saucepan, pour in the beaten eggs and stir over the fire until thick but do not let it boil. Pour the eggs over the ham and serve.



OCTOBER.

1.—Potato Croquettes.

Four mashed potatoes, season highly with pepper and salt, butter and chopped parsley. Beat very well. Roll into balls, egg and bread crumb them and fry in boiling lard.

2.—Brown Apple Sauce for Cold Pork.

Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered apples. Simmer gently, until tender; beat to a pulp, season with cayenne and serve with cold roast pork.

3.—Cod Cutlets.

Make the following sauce and simmer the fish cutlets in it. One cupful of stock, pepper, salt, parsley, onion, a little lemon juice and a glass of sherry. Thicken with browned flour. Heat the cutlets slowly, do not let them boil.

4.—Crumb Griddle Cakes.

Put a large cup of bread crumbs to soak in a qt. of sour milk over night; in the morning rub through a sieve. Add the yolks of 4 eggs, well beaten, 2 teaspoonfuls of soda dissolved in a little water, 1 tablespoonful melted butter, and enough corn-meal to make it the consistency of ordinary griddle cakes. Add the whites of the eggs just before frying.

5.—Fillets of Weakfish.

Take a three lb. fish, cut off the head and tail, split the fish through the back and take out the bone, cut these two pieces into four or six, season with salt and pepper. Dip each piece into melted butter, then roll in crumbs and broil on both sides. Serve with tartare sauce.

6.—Celery Sandwiches.

Chop very fine a few stalks of celery, mix well with a mayonnaise dressing, spread on buttered bread, put two together; press and cut in any shape desired.

7.—Cheese Fritters.

One oz. of well boiled macaroni, cut very small, 1 large tablespoonful of grated cheese, 1 of cream; mix all together. Season with pepper and salt. Roll out puff paste very thin, cut into rounds, place some of this mixture on each round, double them over, egg and vermicelli them, fry a light brown. Serve hot.

8.—Veal Salad.

Chop cold veal very fine, season, mix well with mayonnaise dressing. Heap on lettuce leaves. Garnish with slices of hard boiled egg.

9.—Fish and Rice.

Bone and flake cold fish; season with salt and cayenne pepper. Stir in a stewpan with a good piece of fresh butter. When hot add a teacupful of ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well together until hot. Dish and serve with pickles.

10.—Curry of Macaroni.

Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the onion becomes of a pale straw color, then add two tablespoonfuls of flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a dash of pepper. When blended with the butter, add gradually 1 cup of milk and stir until smooth and boiling. Then strain over 1 cup of macaroni, cooked until tender in boiling salted water and then drained and rinsed in cold water. Reheat and serve.—Janet M. Hill in "Boston Cooking School Magazine."

11.—Oyster Canapes.

Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of cracker dust, a tablespoonful of butter and 1/2 a cup of milk, season with salt and pepper. Stir and let the mixture simmer for a few minutes; pour the mixture over buttered toast and serve.

12.—Dried Apple Cake.

Soak 3 cups of dried apples over night; drain the water off and cut them up a little and put them over the fire with 2 cups of molasses; boil until thick; take off the fire and put into a bowl. Add a cup of shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the same of allspice, a cup of sweet milk; when cold a tablespoonful of soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs well beaten, added last. Grease 3 pans well and bake.

13.—Vegetable Soup.

Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1 cup of chopped potatoes, cover and cook five minutes, then add a qt. of boiling water and cook an hour. Mash the vegetables, add a tablespoonful of butter and a little chopped parsley. Season with salt and pepper.

14.—Beef Salad.

Chop very fine slices of cold roast beef, having first removed all fat; add six finely chopped cold potatoes, the same quantity of beets, a few slices of tomatoes, a few leaves of lettuce, a small bunch of parsley. Mix thoroughly, and chop all together, until the whole is almost reduced to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato and lettuce leaves.

15.—Corn-starch Cake.

Beat well the whites of 4 eggs, beat the yolks, then beat them together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb. of granulated sugar and beat until light, then add the eggs and beat again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour; add a teaspoonful of baking powder and sift, stir this into the cake. Add the grated rind of 1/2 a lemon, bake in greased gem pans in a moderate oven 15 minutes.

16.—Fried Celery.

Cut it into inch lengths and boil until tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnish with parsley and serve with tomato sauce.

17.—Beef a la Mode.

Take a round of beef, trim off the fat, cut fat bacon into strips and roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the meat with these and rub the rest of the seasoning into the meat. Flour it, put in a deep pan, add a pt. of water and bake in a moderate oven. Baste often. Strain the gravy and if you like a little cooking wine may be added to the gravy. Serve hot or cold.

18.—Potato Chowder.

Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped onion and 2 slices of bacon cut into small pieces, fry until a light brown. Put the potatoes, bacon and onion, a little chopped parsley, salt and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or 20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter and flour, add to the rest and stir carefully until it boils.

19.—A Spanish Fish Dish.

Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1 clove of garlic, some Spanish red pepper and a wine-glass of tarragon vinegar. Lay tomatoes, cooked down to a thick puree, in a dish; lay the fish upon it, pour the sauce over and serve.

20.—Stewed Celery in Brown Sauce.

Cut the celery in six inch lengths, boil in salt and water, strain. Put 1/2 a pint of soup stock or gravy on the fire and cook the celery in it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a little thickening of butter and flour. Simmer only a few minutes.

21.—Baked Oyster Dumplings.

Drain the oysters and cover with a little lemon juice. Make a light puff paste and cut into pieces about 4 inches square; brush them over with white of egg. Place upon each square 2 or 3 of the prepared oysters and put a little piece of butter on them. Bring the four corners of the paste together and fasten them with a small wooden toothpick, leaving the crust open between the points. Bake in the oven until a nice brown, take out the toothpicks and serve.

22.—Barbacued Lobster.

Cut up and chop a large lobster; add both black and cayenne pepper, mustard, salt, a small cup of sweet oil, two or three powdered crackers or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into a loaf and cover with bread crumbs. Bake half an hour.

23.—Oyster Patties.

Make a rich puff paste and bake it in small patty-pans. When cool turn out on a large dish. Stew the oysters with a few cloves, a little whole mace and the yolk of an egg boiled hard and grated, a little butter and enough oyster liquor to cover. When the oysters are cooked, set away to cool. When cold put two or three oysters and a little sauce in each patty-shell, serve with lettuce and French dressing.

24.—Jellied Tongue.

Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season highly when it begins to thicken. Wet a mould and lay slices of tongue all over the bottom and sides. When it begins to set fill the centre with chopped chicken, hard boiled eggs, or just use tongue alone. When cold and firm garnish with parsley.

25.—Dolmas (A TURKISH DISH).

Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup boiled rice, salt and pepper, mix well. Take some cabbage leaves and put them into boiling water for a minute, and then roll the chopped meat mixture up in them like a sausage; then stew them in a little soup stock. Serve hot with garnish of hard boiled egg.

26.—Harlequin Sandwiches.

Butter slices of both white and Graham bread. Spread each with Neuchatel cheese, chop fine a few English walnuts and sprinkle over. Put a white and a brown slice together.

27.—Pickled Oysters.

Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of salt, six of whole black pepper, and a little mace. Strain the oyster liquor and add the above ingredients. Boil up once and pour hot over the oysters. Let them stand ten minutes or until cold and then put in a jar and cover tightly.

28.—Calas.

Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt, 6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry quickly.

29.—Potato Puff.

Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all hard. Pile high on a dish; put into the oven to color and become light.

30.—Beef Tongue (FRESH).

Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1 carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of cooking wine, and a little water. Stew 4 hours. Strain out the vegetables and put in a little browned flour.

31.—Salmon Salad.

Take a qt. can of salmon, pick it over carefully, as there are a great many little bones. Season with salt and pepper and a little lemon juice. Pile neatly on a platter, arrange the tops of boiled asparagus around it and cover with mayonnaise dressing.



NOVEMBER.

1.—Turbot a la Creme.

Take cold cooked bluefish, flake it and pick out the bones. Have ready the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a qt. of milk; mix very smooth; add an onion, several sprigs of parsley, thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce; stirring always. Remove from the fire, add a quarter of a pound of fresh butter; strain through a sieve. Lay a little in the bottom of a pudding dish, then a layer of fish and so on until the dish is full. Sprinkle bread crumbs over the top. Heat and brown in the oven. Do not let it cook.

2.—Oyster Fritters.

Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2 cups of flour, pinch of salt. Beat until free from lumps; add the oysters, and 1/2 a teaspoonful of baking powder. Mix well and drop by spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper and serve very hot.

3.—Chops Masked with Potato.

Broil 6 chops. Cover the meat part of each chop with a spoonful of mashed potato (which has been beaten up with 2 eggs); put into the oven and brown.

4.—Cheese Pudding No. 1.

Grate some cheese, mix it with half as much fine bread crumbs, add 1 beaten egg, a little seasoning and milk enough to make a thick batter. Turn into a well greased dish and bake 3/4 of an hour.

5.—Meat Pie with Potato Crust.

Cut cold roast beef into thin slices, removing the fat and gristle; cover the bones and trimmings with cold water; add a few slices of onion and carrot, and a stalk of celery, if at hand; let simmer several hours; strain off the broth and simmer in it the slices of beef, until they are perfectly tender. Season with salt and pepper, and pour into a baking dish; cover with a round of potato crust in which there is an opening; bake until the crust is done (about 15 minutes).—Janet M. Hill in "Boston Cooking School Magazine."

POTATO CRUST.—Sift together 2 cups of flour, half a teaspoonful of salt, and 2 level teaspoonfuls of baking powder. With the tips of the fingers work in half a cup of shortening, and then 1 cup of cold mashed potatoes; add milk to make a soft dough, turn on to the board, handle as little as possible and pat and roll out to fit the dish.

6.—Indian Trifle.

Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the dry mixture, stir all together and continue to stir over the fire until the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook slowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of a cupful of shaved citron and turn into a mould or glass dish. Serve with a custard sauce.—"Table Talk," Phila.

7.—Shredded Wheat Fish Balls.

Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded biscuits rolled very fine, a pinch of white pepper, a tablespoonful of butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes. Make into balls, roll in egg and shredded biscuit crumbs. Then drop in hot fat and fry a light brown.

8.—Hoe Cake.

Make a thin batter of corn-meal and milk, add a little melted butter, and a little salt. If sweet milk is used, add a teaspoonful of baking powder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in a frying pan; when hot pour in the batter till 1/2 an inch in thickness; when brown on one side turn. Serve hot.

9.—Canned Salmon Salad.

Take a can of salmon, pick it out carefully and arrange on lettuce leaves with a mayonnaise dressing.

10.—Cheese Polenta.

Cook salted corn-meal for at least an hour; turn into a baking dish and add a cupful of grated cheese and season with pepper. Brown in the oven.—"Table Talk," Phila.

11.—Oysters a l'Indienne.

Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of curry powder, 1 of flour, a quarter of a pint of cream, a little onion, and a slice of apple, chopped, half a teaspoonful of lemon juice. Stir all together and add the oysters. Turn into a rice border, when very hot, and serve.

12.—Baked Pumpkin.

Take a small pumpkin cut in half, and remove the seeds, scallop the edge. Put in a baking dish in the oven and bake until tender. When done take it out and serve at once and help just as it is.

13.—Hot Potato Salad.

Fry two slices of bacon in a pan until all the fat is fried out, then add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a platter; slice 6 hot potatoes in slices and pile in the centre; pour the bacon fat and vinegar over, sprinkle salt and pepper over, and chopped parsley. Serve with sausage.

14.—St. Charles Indian Bread.

Beat two eggs very light; mix alternately with them a pint of sour milk, and a pint of fine Indian meal; add a tablespoonful of melted butter, a teaspoonful of soda, dissolved in a little milk and added the last thing. Beat very hard, pour into a deep pan and bake in a quick oven.

15.—Lobster Cream.

Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs; when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2 teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in 3 tablespoonfuls of cream. Pour into a buttered mould, cover with buttered paper and steam for an hour. Serve with a good fish sauce.

16.—Oysters in Puff Paste.

Roll out some puff paste and cut it into round pieces. Chop some oysters, mix them with the same amount of chopped hard boiled egg, a little chopped parsley and a little grated lemon peel, season with salt and pepper and a little pounded mace; moisten the mixture with a little cream and some of the oyster liquor; put a spoonful on each round of paste; fold over, moisten the edges and press them together. Brush over with the yolk of one egg and fry for fifteen minutes.

17.—Veal Gumbo.

In two tablespoonfuls of hot fat brown one chopped onion and quarter of a pound of fat ham cut into dice. Add 1 qt. of boiling water, 1/2 a can of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a half longer, adding seasoning as necessary 1/2 an hour before it is done. Serve with a separate dish of boiled rice.—From "Table Talk," Phila.

18.—Florida Corn Cake.

One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder. Mix all thoroughly and bake in 2 thin cakes.

19.—Laurentian Salad.

Chop fine slices of cold roast beef and the same amount each of cold boiled potatoes and beets, a few slices of tomatoes and a few leaves of lettuce. Mix well. Cover with mayonnaise dressing and garnish with sliced red radishes.

20.—Beef Pot Pie.

Cut into small pieces, some beef from the chuck or round, put in a saucepan and stew for two hours well covered; add a slice of fat pork or bacon, an onion, salt and pepper to taste, and thicken with flour. Line a deep dish with biscuit dough, pour in the beef, cover over the top with more of the dough. Bake in a quick oven.

21.—Tripe Baked with Potatoes.

Put into an earthen dish 1 lb. of tripe cut into small pieces and four chopped onions, season with salt and pepper, cover with stock or water and bake in a slow oven 3 hours. Thicken with a little flour, cover over with mashed potatoes. Brown in the oven and serve.

22.—Roast Oysters.

Scrub the shells until perfectly clean. Put into pans and set them in the oven. Take them out as soon as the shells begin to open, and before the liquor is lost. Take the upper shells off and serve on a hot platter.

23.—Beefsteak and Potatoes.

Put 1/2 a cup of drippings into a frying pan; let it get very hot; fry six potatoes in this, cut in long, thin slices. When done take out and drain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, a little onion, salt and pepper into the drippings in which the potatoes were fried, pour it over the steak and pile the potatoes around it.

24.—Tomato Timbales.

Stew a can of tomatoes until quite thick, season with salt, pepper and onion juice and put away to cool. To one cupful of this add 3 well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds. Stand them in a pan of hot water in the oven and cook slowly until firm in the middle as a baked custard would be.—From "Table Talk," Phila.

25.—Oyster Kromeskys.

Parboil a dozen oysters in their own liquor, remove the beards, strain the liquor and cut up the oysters in dice; melt a tablespoonful of butter and 1 of flour; stir until smooth; add the oyster liquor, a little milk, the chopped oysters, a teaspoonful of chopped celery, a little nutmeg, salt and pepper. Take the saucepan off the fire, stir in the yolk of an egg. Garnish the dish with thin strips of well-cooked bacon. Serve very hot.

26.—Chicken a la Merengo.

Prepare a young chicken as for fricassee. Fry each piece in olive oil, add a sprig of parsley, a slice of onion, salt and pepper, and five mushrooms if you have them. Cook slowly about 3/4 of an hour. Serve with cream sauce.

27.—Hominy Waffles.

To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2 tablespoonfuls of melted butter, sufficient flour to make a thick batter and 1 teaspoonful of soda.

28.—Vermicelli Pudding.

One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3 eggs, sugar to taste. Boil the vermicelli in the milk, until it is quite smooth; then add the other ingredients and thicken over the fire. Put into a mould and steam for an hour. Serve hot with any liquid sauce.

29.—Potatoes Gruyere.

Allow 1 large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash and for each potato, add 1/2 a teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste, and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a buttered pan. Brush with beaten egg yolk and brown in a quick oven.—From "Table Talk," Phila.

30.—Eggs in Tomato Cases.

Scoop out the centres of as many large firm tomatoes as there are people to serve. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and a quarter of a teaspoonful of butter. Place in a baking pan in a hot oven until the eggs are set and serve very hot.—From "Table Talk," Phila.



DECEMBER.

1.—Round of Beef, Southern Style.

Take a 6 or 8 pound piece of round of beef. Heat a large skillet very hot, grease with a bit of fat from the meat and quickly sear and brown the meat on all sides. With a sharp knife cut gashes around the sides and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a deep baking dish with 3 blades of mace, 1 cupful of capers or pickled nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient claret to almost cover the meat. Cover closely and bake in a moderate oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy, season to taste and serve.—From "Table Talk," Phila.

2.—Nut Loaf.

Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix well, add sufficient boiling water to moisten, cover closely and let stand for 10 minutes to swell. Now add another cupful of hot water and turn into a well-greased loaf-pan. Bake for one hour in a moderate oven and serve hot with a brown sauce or serve cold with mayonnaise.—"Table Talk," Phila.

3.—Sweet Potato Pone No. 1.

To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of 1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rose water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1 teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2 loaf-pans and bake for 2 hours in a moderate oven.—"Table Talk," Phila.

4.—Breaded Sausage.

Wipe the sausage and dip each piece in well-beaten egg and then in bread crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.

5.—Brown Betty.

Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread crumbs, then a layer of apple, then bits of butter; continue until the dish is full, having the last layer crumbs and then bits of butter. If the pudding is desired sweet add a sprinkling of sugar over each layer of apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it.

6.—Chestnut Puree.

Shell 1 qt. of chestnuts, throw them into boiling water until the brown skins loosen, rub them off and put the chestnuts into a saucepan with a qt. of stock and boil gently for half an hour; mash them through a colander, return them to the saucepan; add 1 tablespoonful of butter, salt and pepper; stir until it boils, then serve.

7.—Roast Clams.

Three dozen clams in their shells. Wash and lay them in the dripping pan. Put them into the oven until the shells open. Take off the top shell and serve in the lower one, with lemon or melted butter. Sprinkle salt over them.

8.—Scalloped Oyster Plant.

Scrape and cut the oyster plant into small pieces and boil until tender, in water with a teaspoonful of vinegar in it. When cooked, drain and put into a thick white sauce, to which add a little cayenne pepper and a very little anchovy sauce. Put this into shells and sprinkle fried bread crumbs over them. Heat very hot.

9.—Steamed Indian Pudding.

Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2 teaspoonfuls (level) of baking powder, and half a teaspoonful of salt; add one generous cup of grated maple sugar and 1 cup of beef suet chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix thoroughly and steam three or four hours.—Janet M. Hill, in "Boston Cooking School Magazine."

10.—Broiled Mutton and Tomato Sauce.

Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne, a half cup of gravy, and let them simmer gently until the tomatoes are tender enough to pulp. Rub the whole through a sieve. Boil for a few minutes and pour over some slices of mutton which have been salted and broiled.

11.—Sausage Rissoles.

Mash a cupful of potato, make into a paste with a little butter and flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn one half the paste over, pinch the sides together, fry in hot fat.

12.—Boudinettes.

Chop fine a little cold meat and bacon; add chopped parsley and season. Mash boiled potatoes, add butter and enough flour to make a paste. Line patty pans which have been well greased with the paste, fill with the chopped meat, put a piece of butter and a teaspoonful of gravy into each one and brown in the oven.

13.—Eggs Cupped.

Butter 4 teacups, sprinkle them with chopped parsley, add a little pepper and salt, and into each one break an egg. Cover with bread crumbs and set them in a saucepan of boiling water for about 5 minutes. Turn out carefully on buttered toast.

14.—Polish Salad.

Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs, boiled beets and an onion and pickled cucumber. Arrange lettuce leaves on a platter. Mix the chopped ingredients with a good French dressing. Heap on the lettuce leaves and ornament with a few slices of hard boiled egg and parsley.

15.—Baked Spanish Onions.

Put the onions in a pan in the oven and bake 4 hours. They will blacken on the outside, but that does not matter; when they begin to shrink try them with a knitting-needle, and if quite tender strip off the skin. Add a little butter, pepper and salt on top and set into the oven again for a few minutes.

16.—Codfish with Potato Border.

Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper and a cup of milk, beat well and pile in a circle on a round platter. Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls of hot milk and a little onion. Stir well, add the fish, cook for fifteen minutes. Turn into the potato circle. Serve hot.

17.—Scotch Broth.

Wash and clean a sheep's head and soak for 2 hours. Put it in a deep saucepan with just enough water to cover it. When the head is thoroughly heated, add 2 qts. of water and boil for 2 hours. Take out the head and remove the meat from the bones. Put back the bones into the saucepan with an onion, a bunch of sweet herbs, salt and pepper. Simmer another hour. Chop the meat into small pieces and add it to the soup ten minutes before serving.

18.—Oyster Stew No. 1.

Strain the juice from the oysters; let it come to a boil; remove the scum, rinse the oysters in cold water, add them to the liquor, with a cup of cream, small piece of butter and pepper and salt to taste. Serve the oysters on slices of hot buttered toast.

19.—Sweet Rice Balls.

Wash thoroughly 1 scant cupful of rice in cold water, put in a double boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten yolk of an egg. When cold mould into small balls, pressing into the centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs and fry in smoking hot fat. Drain and roll in powdered sugar before serving.—From "Table Talk," Phila.

20.—Stewed Eels.

Skin and cut the eels into 2 inch pieces, cover with boiling water, add a tablespoonful of vinegar and simmer for 10 minutes; drain. In a saucepan melt 1 tablespoonful of butter and add 2 of flour, mix well; when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a little parsley, salt and pepper. Cook the eels gently in this for 1/2 an hour. When done, dish the eels and pour the sauce over.

21.—Beef Roll.

1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop the meat fine, season. Beat the eggs well and add to the meat; when well mixed, roll it up closely, put into a dripping pan and bake an hour. To be eaten cold.

22.—Turnip Cream Soup.

1 qt. of mutton broth. Cook until tender in this 4 young white turnips; when tender rub through a sieve, return this to the fire, thicken with 2 tablespoonfuls of butter and 2 of flour, season with salt and pepper; beat in an egg and serve.

23.—Oyster Croquettes.

Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine. Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a tablespoonful of butter, a little onion juice, the beaten yolks of 2 eggs. Mix all well together, shape into croquettes and fry.

24.—Sweet Potato Pone No. 2.

Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3 cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful each of preserved ginger and candied orange peel cut fine, 2 tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1 tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all well together, turn into a deep buttered earthen dish and bake slowly in a moderate oven for from 2 to 3 hours, according to thickness. When done a knife blade run down to the bottom of the dish will come out clean. Serve hot, cutting in thick slices. It can be reheated 2 or 3 times if necessary. This recipe is said to be over 200 years old.—"Table Talk," Phila.

25.—Baked Turnips.

Half boil 6 turnips, cut them in slices, butter a pudding dish, put in the turnips, add a little milk, season with salt and pepper, cover the top with bread crumbs and grated cheese. Bake until golden brown.

26—Oyster Stew No. 2.

Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum, throw in the oysters, add 2 tablespoonfuls of butter, salt and pepper. When the edges curl they are done. Serve with small crackers and celery.

27.—Apple Griddle Cakes.

Put 1 cup finely chopped apple in 1 qt. of any griddle batter; stir well to keep the apple evenly distributed.

28.—Turkey and Sausage Scallop.

Butter a pudding dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat, seasoning slightly as you go. The sausage will supply nearly all the seasoning you wish. Pour in as much gravy or weak stock as the dish will hold; let it soak in for a few minutes and cover with a mush of bread crumbs, peppered, salted and soaked in cream or milk, then beaten smooth with an egg and a tablespoonful of butter melted. It should be half an inch thick. Cover and bake for 1/2 an hour, then uncover and brown. Serve at once, as the crust will soon fall.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

29.—Rice Johnny Cake.

Take 2 cups of boiled rice and mix with a little cold milk, a little salt and flour enough to hold it together. Spread it a quarter of an inch thick on flat tin sheets, and brown it in front of the fire or put it in the oven. When brown butter it and cut in square slices and serve very hot.

30.—Cheese Pudding No. 2.

Mix well together 1/2 a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a few slices of cheese broken up in small pieces, 2 ozs. of butter dissolved in a pint of warm milk and two raw eggs beaten well. Let this soak for 1/2 an hour. Bake in a slow oven. Cover the top with a plate until half done, then remove it and brown the pudding. Bake an hour and a half.

31—Pease Pudding.

Wash and soak 1-1/2 cupfuls of dried green peas over night. Put on in a kettle of cold water with 1 teaspoonful of salt and simmer slowly until very tender, drain and rub through a sieve, then set aside until cold. Season highly with salt and pepper, add 2 well-beaten eggs, turn into a floured pudding cloth, drop into salted boiling water and boil hard for an hour. Turn out on a hot dish and serve with butter.—"Table Talk," Phila.



INDEX.

A Box of Chestnuts, 16.

Alpine Eggs, 106.

Anchovy Canapes, 58.

Angels on Horseback, 59.

Apple Griddle Cake, 142.

A Pretty Salad, 104.

A Spanish Fish Dish, 116.

Asparagus a l'Indienne, 67. in Rolls, 47. Omelet, 60. Salad, 49.

Baked Beans and Tomato Salad, 8.

Baked Celery, 10. Cheese and Rice, 53. Oyster Dumpling, 117. Pumpkin, 125. Rice Cake, 21. Spanish Onions, 137. Turnips, 141.

Banana Croquettes, 98.

Barbacued Lobster, 117.

Barley Stew, 11.

Bean Croquettes, 22.

Beef a la Mode, 115. Bubble and Squeak, 58. Collops, 60. Cutlets, 38. Potpie, 128. Ragout, 5. Rissoles, 62. Roll, 139. Salad, 114. Tongue (Fresh), 120.

Beefsteak and Kidney Pudding, 31.

Beefsteak and Potatoes, 129.

Beet Salad, 57.

Beignets Souffles, 61.

Benton Beef, 71.

Blanquette of Chicken, 107.

Boiled Cucumber Salad, 80. Partridge with Celery Sauce, 98.

Bologna Sandwich, 23.

Boston Cookies, 100.

Boudinettes, 136.

Bread Dumplings, 108. Omelet, 11.

Breaded Ham Saute, 23. Sausage, 133.

Breast of Lamb Broiled, 33.

Broiled Beef and Mushroom Sauce, 15. Live Lobster, 45. Mutton and Tomato Sauce, 135. Sweetbreads, 14.

Brown Apple Sauce for Cold Pork, 110. Betty, 134.

Browned Potato Puree, 40.

Buttered Lobster, 41. Shrimps, 88.

Calas, 119.

Calf's Brains on Toast, 76. Liver Fried in Crumbs, 11.

Canned Salmon Salad, 124.

Carolina Philpes, 13.

Cauliflower au Gratin, 73. Salad, 90. with Cheese, 83.

Celery au Gratin, 98. Sandwiches, 111.

Cerkestal (Turkish), 42.

Champignons en Caisse, 51.

Cheese Fondue No. 1, 37. Fondue No. 2, 46. Fritters, 111. Polenta, 124. Pudding No. 1, 122. Pudding No. 2, 143. Ramequins, 2. Scallop, 56. Straws, 104. Timbales, 59. and Tomato Rarebit, 21.

Cherry Fritters, 75. Salad, 75.

Chestnut Puree, 134. Soup, 107.

Chicken a la Merengo, 130. Creams, 1. Cutlets, 4. Fritters, 20. in Celery Sauce, 18. Pie (Concord Style), 49. Salad, 97. Short-cake, 67.

Chicola, 88.

Chocolate Cream, 96.

Chopped Ham and Egg, 109.

Chops Masked with Potato, 122.

Cinnamon Wafers, 104.

Clams Sauted and Creamed, 37.

Clam Chowder, 63.

Clam Pie No. 1, 34. Pie No. 2, 45.

Coburg Pudding, 102.

Cocoanut Ice Cream, 5.

Cod Cutlets, 110.

Codfish Hash, 24. with Potato Border, 137. Puffs, 55.

Coffee Fritters, 27.

Cold Duck and Chestnut Border, 20.

Cold Slaw, 89.

Collared Head, 35.

Corn Chowder, 90. Fritters, 101.

Corn-meal Puffs, 95.

Corn Omelet, 91. Pudding, 89.

Corn-starch Cake, 114.

Crab Salad, 68.

Cracker Custard, 25.

Cream of Chicken Sandwich, 82.

Creamed Corned Beef, 12.

Creme de Fromage, 72.

Crescent Croquettes, 33.

Crumb Griddle Cakes, 111.

Curried Fowl, 32. Hare, 17. Lobster, 70. Rice, 6.

Curry of Lobster, 50. of Macaroni, 112. Sandwiches, 6.

Cucumber and Lobster Salad, 83.

Cucumber Salad, 89.

Deviled Cheese, 48.

Dolmas (a Turkish Dish), 118.

Dormers, 38.

Dried Apple Cake, 113.

Dutch Sauce and Cold Meat, 82.

Eels with Tartare Sauce, 107.

Egg Sandwiches, 95.

Eggs Cupped, 136. in Tomato Cases, 131. on Rice, 9. Stuffed with Sardines, 93.

English Bread Pudding, 36. Monkey, 42. Muffins, 7.

Fig Ice Cream, 18. Sandwich, 79.

Fillets of Weakfish, 111.

Finnan-haddie, 28.

Fish Chowder, 19. and Rice, 112. Salad, 72.

Florida Corn Cake, 127.

Franklin Eggs, 73.

French Bean Omelet, 50.

Frenchman's Pie, 85.

French Omelet, 2. Toast, 56.

Friars' Eggs, 66.

Fricadelles, 93.

Fried Bananas, 61. Celery, 115. Corn-meal Gems, 69. Green Tomatoes, 80. Lobster, 68. Whitebait, 43.

Frozen Pudding, 81.

Gatineau Trout (Baked), 105.

German Prune Cake, 38. Way of Cooking Chicken, 33.

Grape Fruit Salad, 47.

Guava and Cheese Sandwiches, 79.

Haddock Roes and Bacon, 7.

Halibut Rechauffe, 26.

Ham and Asparagus, 76. Canapes, 94. Sandwich, 93.

Harlequin Sandwiches, 119.

Herring Roes on Toast, 1.

Hoe Cake, 124.

Hominy Waffles, 130.

Horseshoe Cakes, 83.

Hot Ham Sandwiches, 66. Pot, 31. Potato Salad, 125.

Hungarian Chicken, 22. Patties, 44.

Indian Trifle, 123.

Italian Asparagus, 75.

Jambalayah, 54.

Jellied Chicken, 54. Tongue, 118. Veal, 102.

Kedgeree, 52.

Kidney Omelet, 48.

Kornlet Omelet, 15.

Laplander Cakes, 93.

Laurentian Salad, 127.

Lettuce Sandwiches, 84.

Liver and Onions, 14. Rolls, 16.

Loaf Corn Bread, 5.

Lobster a la Mode Francaise, 56. Cream, 126. Creams, 35. Fritanella, 84. in a Chafing Dish, 67. Patties, 32. Salad, 81. Sandwiches, 88. (Southern way), 55.

Lunch Sandwiches, 108.

Maple Sugar Tea Biscuit, 103.

Maple Sugar Sandwiches, 101.

Meat Pie with Potato Crust, 122.

Minced Collops, 32. Veal and Macaroni, 8.

Mock Crabs, 87.

Moulded Chopped Meat, 99.

Mushroom Toasts, 82.

Mutton Custard, 46. Kidneys, 30. Stew with Canned Peas, 65.

Newport Tea Cakes, 68.

Normandy Shrimps, 78.

Nut Loaf, 132.

Oatmeal Bread, 47.

Okra and Corn Fricassee, 80.

Onion Souffle, 21. Soup, 34.

Orange Marmalade Sandwiches, 72. Salad, 3.

Oysters a l'Indienne, 125. in Puff Paste, 126. with Madeira Sauce, 20.

Oyster Canapes, 113. Chartreuse, 29. Croquettes, 140. Fritters, 121. Kromeskys, 129. Loaf, 14. Patties, 118. Potpie, 3. Stew No. 1, 138. Stew No. 2, 141.

Parmesan Fritters, 70. Puffs, 50.

Pea-pod Soup, 91.

Pease Pudding, 143.

Philadelphia Relish, 61.

Pickled Oysters, 119. Salmon, 100.

Planked Shad, 59.

Polish Salad, 137.

Potatoes au Gratin, 30. Gruyere, 131.

Potato Balls, 23. Border with Meat Filling, 88. Chowder, 116. Cooked in Stock, 62. Croquettes, 110. and Meat Turnovers, 40. and Meat Puff, 51. Puff, 120. Salad, 92. Souffle, 65. Stew, 24.

Potted Beef, 13. Chicken, 96.

Puree of Dried Beans, 57.

Rhubarb Puffs, 74.

Rice and Apples, 99. Balls, 55. Border with Creamed Fish, 71. Johnny-cake, 143. Moulds, 7. Waffles, 87.

Roast Clams, 134. Oysters, 128. Pigeon with Bread Sauce, 28.

Round of Beef (Southern style), 132.

Salade a la Russe, 91.

Sally Lunn, 84.

Salmon Salad, 120.

Saratoga Corn Cake, 34.

Sardine Sandwiches, 78.

Sausage Rissoles, 136.

Savory Toast, 94. Trifles, 90. Tomatoes, 73.

Scalloped Corn, 86. Oyster Plant, 135. Tongue, 95.

Scotch Broth, 138. Collops, 2. Eggs, 69.

Scrambled Eggs with Shad Roes, 17.

Shad Roe Croquettes, 42.

Shredded Wheat Biscuit and Apples, 78. Wheat Fish Balls, 124

Shrewsbury Cakes, 92.

Shrimp Salad, 12.

Souffle Biscuit, 19.

Southern Corn Pone, 105.

Spanish Buns, 97. Potatoes, 69. Rice, 63.

Spider Cake, 44.

Spring Salad, 77.

Squash Bread, 43. Griddle Cakes, 54.

St. Charles Indian Bread, 126.

Steamed Indian Pudding, 135.

Stewed Blackfish, 106. Breast of Lamb, 1. Celery and Brown Sauce, 116. Eels, 139. Kidney with Macaroni, 66. Steak and Oyster Sauce, 10. Trout, 53.

Strawberry Jelly, 77. Puffs, 81.

Stuffed Egg-plant, 101. Fillets of Flounders, 64.

Sugared Sweet Potatoes, 25.

Sweetbread Salad, 58.

Sweet Potato Pone No. 1, 133.

Sweet Potato Pone No. 2, 140.

Sweet Rice Balls, 139.

Tapioca Soup, 6.

Toad in a Hole, 12.

Tomato Croquettes, 9. Croutes, 41. Ice Salad, 76. Jelly Salad, 37. Salad, 103. Timbales, 129.

Tongue Toast, 69. Squares, 103.

Tripe Baked with Potatoes, 128.

Turbot a la Creme, 121.

Turkey and Sausage Scallop, 142.

Turnip Cream Soup, 140.

Valentia Rice, 105.

Veal and Ham Pates, 48. Eggs in a Nest a la Turin, 52. Gumbo, 127. Loaf, 79. Mould, 26. Rissoles, 94. Salad, 112. and Tomato Salad, 68.

Vegetable Soup, 114.

Vermicelli Pudding, 130.

Waldorf Salad, 62.

Walnut Salad No. 1, 47. Salad No. 2, 71.

Western Balls, 36.

Wigs, 72.

Yorkshire Pork Pie, 27.

Zephyr Eggs, 36.

Zephyrs, 43.

THE END