764. Chocolate Cream Strudel.— Boil 2 tablespoonfuls sugar in 1/2 cup water and add 2 tablespoonfuls grated chocolate which has been melted in oven; stir this over the fire until chocolate is well dissolved and add 1/2 pint cream and the yolks of 4 eggs; beat this with an egg beater until nearly boiling; remove and set aside to cool; then mix it with the beaten whites; pull out a strudel paste, brush over with melted butter, spread over the chocolate cream and sprinkle over 1/2 cup finely cut almonds and 2 tablespoonfuls sugar; roll it up, brush over with melted butter and sprinkle with sugar; then bake in a buttered pan. This strudel is best eaten cold. 1 tablespoonful cocoa may be used instead of chocolate.

765. Apple Strudel.— Pare, quarter and cut into fine slices 1/2 dozen greenings, put them in a saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft; then add 2 tablespoonfuls currants, the same quantity of seedless raisins and finely cut citron, a little grated orange peel and 1 tablespoonful apple or any other kind of fruit jelly; mix all together and set aside; when cold have the strudel paste pulled out over a tablecloth, brush over with melted butter, spread the apples all over it, roll up and finish as directed.

766. Cherry Strudel.— Remove the pits from 1 pound ripe cherries, put them over the prepared strudel paste, sprinkle over some sugar, a little finely rolled zwieback and finish the same as directed; serve dusted with sugar.

767. Plum Strudel.— Remove the pits from 1 pound ripe plums, cut them fine, put them over the strudel paste, sprinkle thickly with sugar, dust over a little flour and finish as directed; serve without sauce and dusted thickly with sugar. Peach strudel is made the same way.

768. Plain Strawberry Shortcake.— 1 quart flour, 1/2 teaspoonful salt, 1/2 cup butter, 2 cups milk and 2 teaspoonfuls baking powder; sift flour, powder and salt into a bowl, add the butter and chop it very fine with a chopper in the flour; then mix it with the milk into a soft dough; divide it into two equal parts and roll them out to the size of a jelly plate; butter a deep jelly tin, put in 1 layer and brush it over with melted butter, put on the other layer and bake in a quick oven; when done remove it from oven, separate the 2 layers with a broad-bladed knife and spread them with butter; mash some fresh strawberries with a silver spoon, cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar; lay on the other layer with the crust side downward, cover with a thick layer of strawberries, sprinkle with sugar and serve with vanilla sauce, sweet cream or the following sauce:—Beat 2 eggs until they foam, add 2 small cups milk, stirring constantly, sweeten to taste and flavor with vanilla extract.

769. Strawberry Shortcake, No. 1.— 1/2 cup butter, 1 cup sugar, 2 eggs, 3/4 cup milk and 2 cups prepared flour; stir butter and sugar to a cream and add the eggs 1 at a time; next add the sifted flour and milk alternately; bake in two well buttered jelly tins in a medium hot oven; when done remove and lay them on a napkin which has been dusted with sugar; when cold put a layer onto a plate and cover the cake with fresh strawberries; sprinkle over some sugar, lay over the other layer, cover the top with strawberries, dust with sugar and serve with cold cream or vanilla sauce.

770. Strawberry Shortcake, No. 2.— 1 cup powdered sugar, 3 eggs and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 tablespoonfuls water; stir the yolks and sugar to a cream, add water and flour and lastly the beaten whites; bake in 3 layers; when done lay them over one another with strawberries between, sprinkle top well with sugar and serve with cream or vanilla sauce.

771. Peach Shortcake is made the same as Strawberry Shortcake. In place of berries take peaches pared and cut into slices. Or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce.

772. Vienna Broeselcake.— 4 eggs, 5 tablespoonfuls sugar, 3 cups flour, 1 cup warm milk, 1/2 cup butter, the grated rind of 1/2 lemon, 1 yeast cake, 1/4 teaspoonful salt and a little vanilla; dissolve the yeast in 1 cup milk, add 1 cup sifted flour and mix it into a batter; set it in a warm place to rise; as soon as the sponge is very light stir butter and sugar to a cream and add by degrees the eggs, 1 at a time, stirring a few minutes between each addition; next add salt, lemon or vanilla and lastly the remaining 2 cups sifted flour and the sponge alternately; beat the whole thoroughly with a wooden spoon and set it aside to rise; when light beat it again with a spoon and fill it into a cake mould with tube in center, which should be well buttered and dusted with fine bread, cracker or zwieback crumbs; let it rise again to double its height; in the meantime cut 1 handful almonds into small pieces without removing the brown skin and mix them with 1 handful sugar, a little cinnamon, a little grated lemon peel and some melted butter; work this with a fork briskly into the dough; when the cake is ready to bake press little dents in it with the handle of a silver spoon, brush over with beaten egg, spread the almond mixture over the top and bake in a medium hot oven 1 hour.

773. Brioche Cake.— 3/4 pound sifted flour, 1/2 pound butter, 4 eggs, 2 tablespoonfuls sugar, 1 yeast cake dissolved in 1/2 cup warm milk and 1/2 teaspoonful salt; mix 1/2 cup flour with the salt, yeast and milk into a batter and set it in a warm place to rise until very light; then stir the butter to a cream and add the sugar, the eggs, 1 at a time, stirring a few minutes between each addition; as soon as the batter is light add it gradually to the butter and egg mixture, add the flour and work it with your hands on a floured board into a soft dough; cover and let it rise to double its height; work it thoroughly and let it rise again; when the dough has attained double its size butter a deep, round cake mould and cover the bottom with a round piece of buttered paper; take one-sixth of the dough off and lay it aside; shape the remaining dough into a round loaf and put it into the buttered pan; make a hollow in center; form the small piece of dough into the shape of a pear and put the pointed end into the center of cake; set it to rise to double its size; brush over with the yolk of 1 egg mixed with 1 tablespoonful water and bake in a medium hot oven.

774. Small Brioche.— Take the same dough as in foregoing recipe and roll it into small round balls the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted butter.

775. Baba.— 3/4 pound flour, 1/2 pound butter, 5 eggs, 2 ounces sugar, the finely chopped peel of 1/2 lemon, 1/4 teaspoonful salt, 1 yeast cake dissolved in 1/4 cup warm milk, 2 ounces well washed and dried currants, 1-1/2 ounces seedless raisins, 1-1/2 ounces finely cut citron and a little finely cut candied orange peel; mix yeast, milk and 1/2 cup flour together and set it in a warm place to rise; stir the butter to a cream, add the sugar and next the eggs, 1 at a time, stirring a few minutes between each addition; next add the yeast which was set in a warm place to rise, then the flour and fruit; beat the whole thoroughly with the right hand for 15 minutes; cover with a clean cloth and let it rise to double its size; press it down and let it rise again; then put it into a well buttered form with a tube in center, which should be 3/4 full; let it rise till form is full; paste with the white of egg a strip of buttered paper around the top edge of form and bake the cake about 1 hour; when done turn the cake out of form and set it for a few minutes in the oven to dry; in the meantime put 1/2 cup sugar with 3/4 cup Madeira wine over the fire; let it get hot and pour all over the baba; serve either hot or cold on a napkin. Small babas are made of the same dough and baked in small deep forms, otherwise treated the same as above. Instead of Madeira any other kind of wine may be used; also vanilla or pineapple syrup.

776. Savarin Cake.— 1 cup lukewarm cream or milk, 2 yeast cake, 3 ounces butter, 4 eggs, 1/4 teaspoonful salt, 1/2 gill Cognac, 2 tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter; cover and set it in a warm place to rise, which will take about 1/2 hour; in the meantime stir butter and sugar to a cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add alternately the remaining milk, brandy, flour and lastly the batter which has been set in a warm place to rise; beat the whole with the right hand for 15 minutes; then cover with a napkin and let it rise in a warm place; butter a round mould which holds about 1-1/2 to 2 quarts and dust with flour; turn the mould upside down, so the loose flour may fall out; when the dough is very light mix it with 2 ounces finely cut almonds and carefully fill it into the mould; set again in a warm place to rise to double its size; bake in a medium hot oven for 1/2 hour; to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake; if the needle comes out clean it is done; if any dough adheres to it the cake must be baked a few minutes longer; as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze:—Place a saucepan with 1 cup sugar and 1/2 pint cold water over the fire and boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch or any other kind of liquor; set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it; pour the syrup which drops from the cake onto the dish back to saucepan again, boil it up and pour over the cake; lift the grate on one side and slide the cake onto a dessert dish; the top may be decorated with preserved cherries or other fruit. The savarin is served as dessert, either hot or cold. Small savarins are baked in small, deep forms and dipped in hot syrup when done.

777. Soleil.— 1 pound sifted flour, 10 ounces butter, 2 ounces sugar, the grated rind of 1 lemon, 1/4 pound sweet almonds, 2 yeast cake, 8 eggs, a pinch of salt and 1/2 cup cream; dissolve the yeast in a little warm milk; take 1 cup sifted flour and mix it with the yeast into a soft dough; lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size; sift the remaining flour, sugar and salt into a mixing bowl and make a hollow in center; put in by degrees the well beaten eggs and butter and mix and beat the whole with the hands for 15 minutes; pound the almonds with 2 eggs and press them through a sieve; add them with the yeast dough to the above mixture and mix the whole thoroughly together; dust over some flour and set in a warm place to rise to double its size; then fill it into a paper-lined form, which should be 1/2 filled, and set it to rise till form is nearly full; take a large tin plate and cover the bottom with salt; onto this set the pan with cake and bake in a medium hot oven about 40 minutes; try the cake with a larding or knitting needle; when done remove it from the oven, turn onto a sieve and pour hot vanilla syrup all over it; when cold boil 1 cup sugar with 1/2 cup water till it forms a thread between 2 fingers; remove from the fire, add 1 tablespoonful raspberry syrup and stir till nearly cold; pour it over the cake and set in oven for 2 minutes; remove instantly and lay a slice of pineapple in center of cake; cut the pineapple into 4 parts without altering its form and lay long strips of citron around it to imitate the sun.

778. Compiegne.— 1 pound sifted flour, 10 ounces butter, 4 whole eggs, the yolks of 4, 2 tablespoonfuls sugar, 1/2 cup cream, 1/4 teaspoonful salt and 2 yeast cake; dissolve the yeast in 1/2 cup warm milk, add a few spoonfuls of the flour and mix it into a batter; set this in a warm place to rise; in the meantime stir the butter to a cream and add the sugar, salt and eggs by degrees; next the yeast and sifted flour; beat the whole with your hand for 15 minutes; then add the cream, which should be whipped to a stiff froth; butter a large, deep tin form and cover the bottom with a round piece of buttered paper; fill in the cake mixture, which should fill the form 3/4 full, paste a piece of paper around top edge of form and let it rise till form is nearly full; bake in a moderate oven; serve either hot or cold. Small compiegnes are baked in small forms and dipped in sugar syrup mixed with wine or liquor.

779. Damp Nudels.— 3 cups sifted flour, 1 tablespoonful sugar, 1/4 teaspoonful salt, 1/2 tablespoonful butter, the yolks of 2 eggs, 2 yeast cake and 1 cup warm milk; put flour into a bowl and make a hollow in the center; mix the yeast with 1/2 cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about 3/4 hour; then add salt, sugar, the yolks and butter, which has been melted in the remaining 1/2 cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted butter; put 1 cup milk, 1/2 tablespoonful butter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stove and as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the butter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about 1/2 hour to cook. NOTE.—If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits.



FRUIT DUMPLINGS.

(TO BE SERVED AS DESSERT.)

780. Baked Apple Dumplings, No. 1.— 1 cup butter, 4 cups sifted flour, 1/2 teaspoonful salt, the yolks of 3 eggs and 1/2 cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and butter; work this into a stiff paste, adding the water by degrees; roll it out 1/2 inch in thickness and then fold it up so that 3 layers lay on top of one another; lay the paste onto a plate and let it stand in a cool place or on ice for 1 hour; pare 9 greening or pippin apples and remove the cores without breaking the fruit; next roll out the paste very thin and cut it in 9 squares; put an apple in center of each square and put into each apple 1 teaspoonful apple jelly; bring the corners of the square together, brush the tips with a little white of egg and press them lightly together; set the dumplings into a long tin pan and bake until apples are done; if the oven is too hot cover them with paper; in serving put 1 dumpling for each person onto a tea plate, pour a few spoonfuls cherry wine or lemon sauce around it and put 1 spoonful hard sauce on top of each apple; or they may be served without sauce and dusted with sugar. Baked apple dumplings may be made of pie crust the same way.

781. Baked Apple Dumplings, No. 2.— 2 cups sifted flour, 1/4 pound lard, 3 ounces butter, 1/2 teaspoonful salt, the yolk of 1 egg and 1/2 cup ice water; put the flour and 1/2 the lard and salt into a bowl and chop the lard fine with a knife; beat the yolk and ice water till it foams, add to the flour and mix it with the knife into a smooth, stiff paste; roll it out on a board into a square, put the remaining lard and butter in the center, inclose it with the paste and set for 1/2 hour on ice or in a cool place; then roll it out 3 times as long as wide, fold together so that 3 layers lay over one another and let it rest for 15 minutes; roll and fold it twice more; then roll it out to 1/8 of an inch in thickness, cut into square pieces and set in the center of each square a peeled and cored tart apple; bring the 4 corners of square together on top, brush the dumplings over with beaten eggs and bake till a light brown and done; serve with hard and wine or lemon sauce. These quantities will make 5 dumplings.

782. Baked Apple Dumplings, No. 3.— 1 pint flour, 1/2 teaspoonful salt, 1/2 cup cold water and 3/4 cup lard; mix flour, salt and water to a paste and work it for a little while on a board; roll it out into a square piece 1 inch in thickness; also shape the lard into a square piece, but smaller than the paste; fold the paste over the lard and set it for a little while in a cool place; then roll it out 1/2 inch in thickness and fold together so that it is 3 double; roll and fold it twice more; then roll it out 1/8 of an inch in thickness, cut into squares and finish the same as in foregoing recipe.

783. Baked Apple Dumplings (with Baking Powder).—2 cups flour, 1 teaspoonful baking powder, 1/2 cup water or milk, 1/2 cup butter or lard and 1/4 teaspoonful salt; sift flour, salt and baking powder into a bowl, put in the butter and chop it fine; then mix the whole into a soft dough; roll it out 1/8 of an inch in thickness and cut it into squares; put a tart apple, pared and cored, onto each square and put into each apple a small piece of butter and a little sugar; bring the 4 corners of paste together on top of the apple, fasten them with a little white of egg, put in a long, shallow pan and set in a medium hot oven to bake till done; serve with hard or wine sauce; if the oven is too hot cover them with paper. To ascertain when dumplings are done thrust a knitting needle into them. If it penetrates through the apples easily they are done; if not, the baking must be continued until they are done.

784. Apple Dumplings (bain-Marie).— 1 pound flour, 1 teaspoonful baking powder, 1/2 teaspoonful salt, 1 cup cream or milk and 3/4 cup butter; sift flour, salt and powder into a bowl, add the milk and mix it into a paste; roll it out on a floured board into a square piece about 1-1/2 inches in thickness; form the butter into a square piece and lay it in the center of paste; fold the paste over it, first from the right and left side, then from you and towards you; put it on a tin plate and set in a cool place for 1/2 hour; next roll it out 3 times as long as wide, fold it together and lay one end over the middle; then the other end over that, so the paste is 3 double; roll and fold it twice more the same way; then roll it out thin, butter and dust 8 cups with flour and line them with the crust; fill them with finely sliced tart apples and sugar, cover them with the same paste and set the cups in a pan of hot water; put them in the oven to bake; when done turn them onto a dish, dust with sugar and serve with 2 sauces—a wine or nutmeg sauce and a hard sauce. These dumplings can be made with any kind of fruit.

785. Steamed Apple Dumplings.— Prepare a fine puff paste, cut it into squares and inclose in each square a nice peeled and cored, juicy apple; lay the dumplings into a steamer, cover tightly, set the steamer over boiling water and let them steam till done, which will take from 1 to 1-1/2 hours; serve with brandy, hard or sherry wine sauce. Instead of puff paste a fine pie crust may be used.

786. Boiled Apple Dumplings, No. 1.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and 3/4 cup water; mix this into a stiff dough, roll it out 1/8 of an inch in thickness and cut into squares; brush each square over with beaten egg and sprinkle over some finely sifted bread crumbs; put in the center of each a nice pared and cored juicy, tart apple; bring the 4 corners of the paste together on top of apple and press them together; brush the dumplings over with beaten egg and dust over them some fine bread crumbs; wring out some small, square pieces of muslin in hot water and dust them with flour; inclose each dumpling in a cloth, pin the 4 corners together, drop them into slightly salted boiling water and boil 3/4 hour; serve with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings boiled in this way are dry and light. 1/2 cup of lard may be substituted for the suet.

787. Boiled Apple Dumplings, No. 2.— 1/2 pound lard, 1 pound sifted flour, 1 teaspoonful salt and 1/2 cup cold water; put flour, lard and salt in a bowl and chop the lard fine with a knife in the flour; add the water and mix it with the knife into a stiff paste; put the paste on a floured board and roll it out about 1/2 inch in thickness; fold it up and roll it out again about 1/8 of an inch thick; cut into squares and lay in the center of each a pared and cored juicy, tart apple; bring the corners of the squares neatly together and press them lightly; inclose each dumpling in a small square cloth, bring the 4 corners together and fasten with a pin; each cloth should be previously dipped in hot water, wrung out and dusted with flour on the inside before the dumpling is put into it; drop them into boiling water which is slightly salted, boil 1/2 hour and serve with cherry wine sauce. NOTE.—A good pie crust can also be used for this purpose. Peach, plum and cherry dumplings are made the same way. The above ingredients will make about 8 dumplings. 1/2 pound finely chopped suet may be used instead of lard.

788. Lemon Dumplings.— Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful butter or 1/2 cup finely chopped suet, 1-1/2 tablespoonfuls sugar, the juice and half the grated rind of 1 lemon and finish the same as Orange Dumplings; serve with cherry wine sauce or prepare a sauce the same as for Orange Dumplings and flavor with lemon instead of oranges.

789. Orange Dumplings.— 2 cups prepared flour, 2 eggs, 2 teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mix this into a thick batter; pare 3 nice oranges, cut them into small pieces and remove the pits and all the skin, so that there is nothing left but the meat of the oranges; stir this into the batter; have a kettle of boiling water on the stove with a little salt; next drop the mixture with a tablespoon into the boiling water, taking care not to put too much in at once; cover the kettle and boil the dumplings just 10 minutes; remove them with a skimmer to a warm dish and serve at once with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 1 egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a little grated rind. These dumplings should be removed from the water as soon as done, otherwise they will become heavy.

790. Fruit Dumplings.— Stir 1 ounce butter to a cream and add by degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely chopped almonds, a little grated lemon peel, 4 large apples peeled and cut into small slices and 1/4 pound bread that has been previously soaked in water and pressed out in a napkin; add cup of bread crumbs, mix all together, drop with a spoon dumplings from this mixture into slightly salted boiling water, boil until done and serve with wine sauce. Cherries, peaches, pears, plums, blackberries or huckleberries may be used instead of apples.

791. Strawberry Dumplings.— 1 cup beef suet freed from strings and chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar and 2 eggs; mix with 3/4 cup cold water to a soft dough; shape into large balls with floured hands, put into a dumpling cloth that is buttered and floured on the inside and fasten the 4 corners of the cloth together with a pin; drop into slightly salted boiling water and boil till done, which will take about 1/2 hour. The best way to ascertain if dumplings are done is to thrust a knitting needle into them. If no dough clings to it and the needle comes out clean they are done and must be instantly removed from fire, taken from the cloth, laid on a warm dish and served at once; serve with the same sauce as the following recipe.

792. Strawberry Dumplings (another way).— 2 cups prepared flour, 2 eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk or water; mix this into a stiff batter and stir in lastly 1 cup well washed and drained berries and finish the same as Orange Dumplings; serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 3 tablespoonfuls white wine; when this is well mixed stir 1 cup nice, ripe strawberries into it; put sauce into a glass dish; have the whites beaten to a stiff froth, spread it over the top of sauce and set nice, large strawberries around the edge of dish. These dumplings may be made of all kinds of fruit—peaches, cherries, plums, pears or apricots.

793. Fine Fruit Dumplings.— Pare and quarter some peaches, apples or pears and boil them in sugar syrup until done, but in such a way that the pieces stay whole; then take them out with a skimmer and lay on a long dish; in the meantime prepare some dumplings as follows:—Place 1 cup milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 1 cup sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from the bottom of saucepan; after the dough has cooled stir 1 tablespoonful butter to a cream and add by degrees the yolks of 3 eggs, the dough, 1 tablespoonful dry farina and lastly the whites beaten to a stiff froth; form the mixture with a tablespoon into dumplings and drop them into the boiling syrup in which the fruit was boiled; when done take them out with a skimmer and lay in a circle around the fruit; pour the syrup over them and serve. These dumplings may also be made with dried fruit.

794. Plain Suet Dumplings.— 1 pint bread crumbs soaked in 1 cup milk, 1/2 pound suet freed from strings and chopped fine, 4 eggs (whites and yolks beaten separately), 1 tablespoonful sugar, 1 teaspoonful salt and 1 cup prepared flour or flour with 1/2 teaspoonful Royal baking powder; work into a smooth dough and shape with floured hands into dumplings; boil them inclosed in little, square pieces of muslin or dumpling cloths that have been previously dipped in hot water, wrung out and floured on the inside; boil 40 minutes and serve with strawberry, cherry or wine sauce; or stir any kind of fresh fruit into 1/2 pint hard sauce and serve it with the dumplings.

795. Plain Dumplings (with stewed Apples).— Pare, core and cut into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a syrup, put in the apples and boil till tender, but do not allow them to break; when done take the apples out with a skimmer and lay them on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter and a little water into a thick batter, drop a small portion of the mixture with a teaspoon into the boiling apple syrup and boil 5 minutes; remove them, lay in a circle around the apples and pour the syrup over them. A few slices of lemon may be boiled with the syrup. This dish can also be made of pears, dried apples or apricots.

796. Apple Dumplings (with Rice).— Place 1/2 pound rice in a saucepan over the fire with cold water, boil 3 minutes and drain in a colander, rinsing with cold water; then put it back on the fire in the same saucepan with 1 pint milk, 1/2 teaspoonful salt, 1/2 teaspoonful sugar and a little piece of butter; boil until thick; remove from the fire and mix it with 2 well beaten eggs; dip the dumpling cloths in hot water, wring them out and flour well inside; put 2 spoonfuls of the boiled rice upon each cloth, spread it out smooth and lay in the center of each a peeled and cored apple; fill the opening left by the removal of the core with currant jelly or sugar; draw the 4 corners of the cloth together, bring them to the top of the apple and fasten with pins; drop them into boiling water and boil 1/2 hour; serve with sweet cream or vanilla, fruit or claret sauces.



CAKES.

797. Plain Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter and sugar to a light white cream with your right hand; then stir with a silver spoon, add the eggs, 1 at a time, stirring a few minutes between each addition; next add the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven for 1 hour; to ascertain if cake is done thrust a knitting needle into center of cake; if it comes out clean the cake is done; if not, the baking must be continued; when done remove the cake from oven and let it stand 10 minutes; then turn it out of pan, remove the paper and set the cake in a cool place or put it when cold in a tin cake box. If plain flour is used take 1-1/2 teaspoonfuls baking powder and sift it with the flour. Measure with a cup which holds half a pint.

798. Marble Cake.— Take the same mixture as for Plain Cake and divide it into 3 equal parts; add to one part some red sugar or a little prepared cochineal, to give it a fine pink tint; stir into another part 3 tablespoonfuls grated chocolate and leave the third part plain; butter a large cake pan and line it with buttered paper; fill the pan about 1/2 inch deep with the plain batter and drop upon this in 3 or 4 places 1 spoonful of the dark and pink batters; pour in more plain batter; then drop in the pink and brown the same way; continue until all is used; the pink may be omitted if the coloring is not handy; bake the same as Plain Cake; when done ice the cake with boiled chocolate glaze.

799. Nut Cake.— Prepare a cake batter the same as for Plain Cake, stir in 1 pint shelled walnuts broken into pieces and finish the same as Plain Cake; or stir 3 cups freshly grated cocoanut into the plain cake batter; or stir 1 pint shelled hickory nuts into the plain cake batter; or almonds cut into strips; Brazil nuts may also be used.

800. Citron Cake.— Cut 1/2 pound citron into fine slices and prepare a cake batter the same as for Plain Cake; butter a large, round pan and line it with buttered paper; pour in a layer of cake batter; then a layer of sliced citron; then batter and citron again; continue until all is used; bake in a medium hot oven till done, which will take about 1-1/4 hours; if the oven should be too hot cover the cake with buttered paper.

801. Lady Cake.— 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour, the whites of 8 eggs and the grated rind and juice of 1 lemon; stir butter and sugar with your hand to a light white cream and beat the whites to a stiff froth; take a silver spoon and stir the whites, the lemon, sifted flour and milk alternately into the creamed butter and sugar; butter a large mould and line it with buttered paper; pour in the mixture and bake 1 hour. NOTE.—1/2 pound blanched almonds cut into strips may be stirred into the cake mixture and flavored with vanilla; or 1 pint shelled walnuts broken into pieces or 1/2 pound finely cut citron can be stirred into the batter and flavored with essence of almonds; ice with clear icing.

802. Dutchess Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach extract; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the yolks, 2 at a time, stirring a few minutes between each addition; next add the flavoring, the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven 1 hour. NOTE.—1 pint shelled walnuts broken into pieces may be stirred into this cake mixture or Brazil nuts may be used; also peanuts broken into pieces.

803. Fruit Cake.— Prepare a cake batter the same as for Plain Cake; remove the stones from 1/2 pound raisins; cut 1/4 pound citron into fine slices and mix the raisins and citron with 1/2 pound well washed and dried currants; dust the fruit with flour, stir it into the cake mixture and finish the same as Plain Cake.

804. Rich Fruit Cake.— 2 pounds stoned raisins, 2 pounds seedless raisins, 2 pounds well washed and dried currants, 1 pound finely sliced citron, 1 pound butter, 1/2 pint good brandy, 1 pint molasses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2 teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir butter and sugar with the hand to a light white cream; then stir with a wooden spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the molasses, brandy, spice and sifted flour and lastly stir in the fruit; butter 2 large, round cake pans and line them with brown paper; fill in the mixture and bake in a medium hot oven from 3 to 4 hours. Great care must be taken that the oven is just right, as the cake burns very easily.

805. Orange Layer Cake.— 1/2 cup butter, 1 cup sugar, 1/2 cup milk, the whites of 3 eggs, 1-1/2 cups prepared flour and the grated rind of 1/2 orange; stir butter and sugar with your right hand to a light white cream and add the grated orange rind; beat the whites to a stiff froth; then add them alternately with the sifted flour and milk to the above mixture; butter 2 large jelly cake tins and line them with buttered tissue paper; put an equal portion of the cake batter into each pan; spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done, which will take from 15 to 20 minutes; to ascertain when cakes are done thrust a knitting needle into the center of them; if it comes out clean the cakes are done; if any dough adheres to it the baking must be continued; as soon as the cakes are done remove them from the oven; lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar; turn the cakes out of pans upside down onto the cloth and let them lay till cold; in the meantime prepare the filling, as follows: Put in a small saucepan the juice of 1 orange, 1 teaspoonful lemon juice, a little grated orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the saucepan in a vessel of boiling water and stir the contents till they thicken; remove from the fire and when cold add 1/2 cup sugar; lay one layer of cake, bottom side up, on a jelly cake dish and spread over it the orange mixture; lay over the remaining layer, right side up, and dust with powdered sugar; or ice the cake with clear icing; or cover the top of cake with an orange glaze.

806. Lemon Layer Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour and the whites of 6 eggs; stir butter and sugar with the right hand to a light white cream, then stir it with a spoon; beat the whites to a stiff froth; add by degrees the sifted flour, the beaten whites and milk alternately to the above mixture; butter 4 good sized jelly tins and line them with buttered paper; then fill in a thin layer of the cake mixture, spread it smooth with a knife and bake in a medium hot oven to a light brown and well done; in the meantime prepare a filling as follows:—Put in a small saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, 1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan in a vessel of boiling water and stir till contents thicken; remove from fire when cold, add 1 cup sugar; when cake is done remove it from oven, lay a clean cloth on a table, dust over some powdered sugar and turn the cake out of pan onto the cloth; when cold put 1 layer on a jelly cake dish, bottom side up, and spread over 1/3 of the lemon mixture; put on another layer, upside down, and spread it with the mixture; then treat the third layer the same way; then put on the last layer, right side up, and cover the top with a lemon glaze or dust it with powdered sugar. NOTE.—If this cake is not wanted so large it may be divided into 2 cakes, taking 2 layers for each cake; or use half the quantities. Cream or jelly may be used instead of lemon filling.

807. Chocolate Layer Cake.— 4 eggs, 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir butter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:—Beat the whites of 3 eggs to a stiff froth and add 1-1/2 cups powdered sugar, 4 tablespoonfuls Baker's grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze). The top of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.

808. Chocolate Cream Cake.— 1 cup sugar, 1/2 cup milk, 1-1/2 cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:—Boil 3/4 cup milk and add 1/2 tablespoonful butter, 2 tablespoonfuls grated chocolate, 1/2 cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and 1/2 teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with shelled walnuts.

809. Cocoanut Layer Cake.— 3/4 cup sugar, 1/2 cup butter, 1-1/2 cups prepared flour, the grated rind and juice of 1/2 lemon, the whites of 3 eggs and 1/2 cup milk; stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add 3/4 cup powdered sugar and the juice of 1/2 lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.

810. Lemon Cream Cake.— 1/2 cup butter, 1 cup sugar, the whites of 3 eggs, 1/2 cup milk, 1-1/2 cups prepared flour and the grated rind and juice of 1/2 lemon; stir butter and sugar to a cream; beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed butter and sugar; add lastly the lemon; butter 2 jelly tins and dust them with cracker dust; put in the mixture, spread it evenly with a knife and bake a light brown; when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar; turn the cakes upside down onto the napkin and let them lay till cold; cream for filling:—Boil 3/4 cup milk with 2 tablespoonfuls sugar; dissolve 1 tablespoonful cornstarch in 1/4 cup cold milk, stir it into the boiling milk and boil a few minutes; add 1 teaspoonful butter, a pinch of salt and remove it from fire; beat up the yolks of 3 eggs with 1 tablespoonful cold milk, stir them into the cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 layer of cake, upside down, onto a plate and spread over the cream; put the other layer over it, right side up, and dust the top with powdered sugar.

811. Vanilla Cream Cake is made the same as Lemon Cream Cake, using vanilla flavoring instead of lemon.

812. Jelly Cake, No. 1.— 3 eggs, 1 cup powdered sugar, 1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 tablespoonfuls water and the grated rind of 1/2 lemon; stir sugar and eggs to a cream and add alternately the sifted flour, water and lemon; butter 3 medium sized jelly tins and dust them with finely sifted bread crumbs; put an equal portion of the cake mixture into each tin, spread it evenly and bake in a medium hot oven to a delicate brown; when done remove the cakes from oven.

813. Jelly Cake, No. 2.— 3/4 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 1-1/2 teaspoonfuls baking powder, 4 eggs and 1 teaspoonful essence of lemon; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with buttered paper; when cold lay the layers over one another with jelly between and dust the top with powdered sugar or ice it with fruit icing.

814. Jelly Cake, No. 3.— Stir 1/4 pound butter with 1/2 pound powdered sugar to a light cream and add alternately 1-1/2 cups prepared flour (sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops extract of bitter almonds; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.

815. Wine Glazed Cake.— 4 eggs, 1 cup flour, 1/2 cup sugar, 1 teaspoonful baking powder and the grated rind and juice of 1/2 lemon; stir eggs and sugar to a cream; sift the flour and baking powder together and add them with the lemon to the above mixture; butter a round cake pan and dust it with fine bread crumbs; pour in the mixture and bake about 1/2 hour in a moderate oven; for glazing dissolve 1/2 cup sugar in 1/2 cup cold water and put it over the fire to boil until the sugar forms a thread between 2 fingers; then add 1 tablespoonful sherry wine, remove it from the fire and stir until a skin forms on top; then slowly pour it over the cake.

816. Wine Glazed Cream Cake.— Stir 4 eggs with 1/2 cup granulated sugar to a cream and add 3/4 cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream. NOTE.—This mixture may be baked in a long, shallow pan and before putting it into the oven sprinkle 2 tablespoonfuls granulated sugar over the top. When done cut into squares; or omit the sugar and when done glaze with boiled sugar glaze and cut into squares.

817. Pineapple Cake.— 1/2 pound butter, 1 pound powdered sugar, 3/4 pound flour, 1 heaping teaspoonful baking powder, 1/2 pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of vanilla; wash the butter several times in cold water and dry it in a napkin; put butter and sugar in a mixing bowl and stir with the right hand to a light white cream; then stir with a spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes between each addition; next add the yolks, 1 at a time; sift flour and baking powder together; add the flour and pineapple syrup alternately to the above mixture; butter 3 large, deep jelly cake tins and dust them with flour; put an equal portion of the cake batter into each pan, spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown; when done remove the cakes from the oven; lay a napkin on a pastry board and dust over some powdered sugar; turn the cake out, upside down, onto the napkin; when cold put one cake, bottom side up, on a cake dish and spread over a layer of pineapple marmalade; put on the last layer, right side up, and cover the top with pineapple glaze made as follows:—Stir 1/2 pound powdered sugar with 3 or 4 tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce; set it for a few minutes over the fire, stirring constantly until lukewarm; then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake; or use candied pineapple.

818. Wild Rose Cake.— 1 pound powdered sugar, 3/4 pound flour, 1/2 pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and 1 cup white brandy; sift flour and baking powder together; wash the butter in cold water, to remove the salt, and dry it in a napkin; put butter and sugar in a mixing bowl and stir it with the right hand to a light white cream; beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed butter; divide the mixture into 4 equal parts; add to one part a little prepared cochineal, to color it a delicate pink, and flavor with 2 teaspoonfuls rose water; stir into the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla sugar; add to the third part the yolks of 2 eggs and 1/2 teaspoonful essence of bitter almonds; leave the fourth part white and flavor it with 1 teaspoonful essence of lemon; take some large, deep jelly cake tins, rub them well inside with butter and dust with flour; put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife; then bake in a medium hot oven to a delicate brown and well done; lay some clean brown paper or a napkin on a table and dust over some powdered sugar; as soon as one cake is done remove from the oven and let it stand 3 minutes; then turn the pan upside down onto the paper; treat the remaining cakes the same way; as soon as the cakes are cooled off prepare a meringue as follows:—Beat the whites of 5 eggs to a stiff froth and mix them with 1/2 pound powdered sugar; have ready 1/2 pound blanched almonds, 1/2 pound blanched walnuts and 1/2 pound blanched Brazil nuts; chop the nuts fine; when all is prepared put the cakes together and put the white layer upside down on a jelly dish; spread over the layer 1/3 the meringue and sprinkle over 1/3 the chopped nuts; then put on the dark layer; spread again with meringue and sprinkle with nuts; next put on the yellow layer; spread over the remaining meringue and sprinkle over the nuts; lay the pink layer on top, with the right side up, and cover with the following glaze:—Mix 1/2 pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup, such as red cherry, raspberry or strawberry syrup; stir the sugar to a thick sauce, set it over the fire and stir constantly until the sugar is lukewarm; then pour it by spoonfuls over the cake; lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center.

819. Biscuit au beurre.— 1/2 pound powdered sugar, 1/4 pound sifted flour, 1/4 pound cornstarch, 1/2 pound melted butter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted butter into a cup and continue the beating with the right hand; hold the cup with the melted butter in the left hand; pour butter into the mixture gradually; next stir in the sifted flour and cornstarch; butter a round cake pan and line it with buttered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake 3/4 hour in an oven not too hot; if it browns too much put paper over it.

820. Fine Sponge Cake.— 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for 3/4 hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well buttered and lined with fine brown buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quantities will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.

821. Delicate Sponge Cake.— 9 eggs, 1-1/2 small cups granulated sugar, 1-1/2 small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks 1/2 the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; butter a long, shallow pan and line it with buttered paper; pour in the mixture and bake in a slow oven 3/4 hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.

822. Marguerites.— 1/4 pound flour, 1/4 teaspoonful salt, 1/4 pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise seed, the grated rind of 1/2 lemon, 1/2 cup lukewarm water and 2 tablespoonfuls melted butter; measure after the butter is melted; sift the flour in a bowl, add salt, sugar, grated lemon peel, the eggs and mix the whole with the water into a batter; lastly add the butter and anise seed; put a wafer iron over the fire; when hot brush it over with melted lard; put 1 teaspoonful of the batter in the center of wafer iron, close it and bake the cake a light brown on both sides; as soon as one is done take it from the iron and roll up like a tube; continue to bake the remaining batter the same way; these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar may be used instead of anise seed. These cakes may be served either with ice cream, wine or coffee.

823. Macaroons.— Scald 1/2 pound sweet almonds with a few bitter ones, remove the brown skins and spread the nuts out on paper to dry; then pound them in a wedgewood mortar to a paste with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated rind of 1 lemon; mix it with 1/2 pound powdered sugar and 2 tablespoonfuls clear icing made as follows:—Take 1/2 the white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for a few minutes; then add it to the almonds; mix the whole into a firm paste and form with the hands into small round balls the size of a hickory nut; line some shallow tin pans with brown paper (such as is used for wrapping paper), but do not butter it; set the balls in even rows, one inch apart, on the paper, flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color; when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board; after 5 minutes the macaroons may be lifted from the paper, as the dampness loosens them; the above quantities will make 50 macaroons. Great care should be taken to use the exact amount of ingredients here stated.

824. Cookies.— 1 cup butter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the butter and sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out 1/8 inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans.

825. Butter Cakes.— 1 yeast cake 1 quart sifted flour, 1-1/2 pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with 1/2 cup lard and 1/2 cup butter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted butter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.

826. Butter Cakes (with Baking Powder).— 2 cups sifted flour, 2 eggs, 1-1/2 teaspoonfuls baking powder, 1 tablespoonful melted butter, 1 cup milk, 1/2 teaspoonful salt, the grated rind of 1 lemon and 1/2 cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted butter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2 tablespoonfuls melted butter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, 1/2 cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be substituted for baking powder.

827. Apple Cake.— Prepare a dough the same as for Butter Cakes and divide it into 6 parts, as the dough for Apple Cake has to be thinner than for Butter Cakes; line 6 shallow tin pans with the dough and set it to rise to double its height; in the meantime pare, core and cut into eighths some large, tart apples and lay them together closely in long rows over the cake; drop 1 tablespoonful melted butter over each cake, sprinkle over some granulated sugar and bake in a hot oven; when done dust with powdered sugar.

828. Cheese Cake.— Dissolve 1/2 yeast cake in 1/2 pint warm milk and add 1 pound sifted flour, 2 eggs, 1/2 teaspoonful salt, 2 tablespoonfuls butter and 1/2 tablespoonful sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out 1/8 of an inch in thickness; butter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix 1 pound fresh pot cheese with 1-1/2 cups thick sweet or sour cream, 3/4 cup sugar (or sweeten to taste), 3 eggs and 1/2 cup currants; when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture; bake in a medium hot oven.

829. Chrysanthemum Cake.— 1/2 pint butter, 1 pint sugar, 1-1/2 pints flour sifted with 1-1/2 teaspoonfuls baking powder, the grated rind of 1 orange, 1/2 pint milk and the whites of 8 eggs; stir butter and sugar with your right hand to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and mix well together with a spoon; add alternately the flour and milk; then add the grated orange peel and a few drops of cochineal, to color the mixture a delicate pink; butter 3 large jelly tins, dust them with fine bread crumbs, fill in the mixture in equal parts and bake in a medium hot oven; when done remove the cakes from the pans and lay them aside to cool; mix 1/2 cup powdered sugar with the beaten whites of 2 eggs; spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, cover the top with pink icing and sprinkle over some cocoanut.

830. Snowflake Cake.— 2 cups sugar, 1 cup butter, 1 cup milk, 3 cups prepared flour, the grated rind of 1 lemon and the whites of 6 eggs; stir the butter and sugar to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and add the lemon; then add alternately the milk and sifted flour; bake in 3 layers in large jelly tins; when done remove the cakes from the tins and set aside to cool; beat the whites of 2 eggs to a froth and add 1/2 cup powdered sugar; spread this over each layer and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, spread the top layer with the icing, cover it thickly with cocoanut and dust over some powdered sugar.



ROLLS AND BREAD.

831. Parkerhouse Rolls.— 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted butter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, butter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft dough and let it rise again till very light; then roll it out 1 inch in thickness and cut into rounds with a cake cutter; brush the rounds with melted butter, double them over and set in buttered pans 1 inch apart; let them rise to double their size and bake to a fine golden color; while hot brush them over with melted butter.

832. Bread.— 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, small tablespoonful lard or butter, 1-1/2 pints lukewarm water, 1 of Fleischmann's yeast cakes. Break the yeast cake into a cup, add 1 teaspoonful sugar and sufficient lukewarm water to fill the cup, set it in a warm place till the yeast rises to the surface. Sift flour, sugar and salt into a bowl, add the lard or butter and rub it fine in the flour; then make a hollow in centre of flour, pour in the yeast and the remaining water, stir it with a spoon into a stiff dough, turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands; return the dough to the bowl, cover and let it stand in a warm place to rise. When the dough has risen to double its size, butter 2 brick-shaped pans or use the crusty bread pans, dust them with flour, divide the dough into 2 equal parts, mould them into loaves on the board, put them into the buttered pans, cover and let stand till the dough is to top of pan, place it in medium hot oven and bake 1 hour. If the bread is to be mixed at night take only 1/2 yeast cake, otherwise proceed the same as above.



COFFEE.

833. How to Make Coffee.— Coffee should always be bought in the bean and ground when wanted. It should never be allowed to boil, as all the fine aroma is thereby lost. The finest, quickest and most economical way to make coffee is by making it in a bag made as follows:—Take a piece of coarse unbleached muslin, about 3/8 yard long and 3/8 yard wide, costing about 5 cents per yard; fold on the bias to a point, sew it together in such a way that the bag has the shape of a funnel and hem it on the top; then place the bag in the coffee pot; let the point hang so that it does not quite reach the bottom; let the top of bag lay over the outside of the coffee pot; then put in 1 cup freshly ground coffee, pour over 1/2 pint boiling water and let it stand 1 minute; then add 1 quart boiling water and let it stand about 3 minutes on side of stove; have ready the urn in which the coffee is to be served, which should be well rinsed with boiling water, pour in the coffee and serve at once; pour more boiling water over the coffee grounds and let it stand on side of stove for a short while; then serve the same way; the second coffee will be found nearly as good as the first. If the coffee is too strong add more water; if not strong enough add less water, as some like it strong and others do not. Another way is to take 3 heaping tablespoonfuls freshly ground coffee and 6 cups boiling water; grind the coffee as fine as possible; rinse out the coffee pot with boiling water, put in the coffee and pour on enough boiling water to cover it well; let it stand in a warm place for 5 minutes, but do not allow it to boil; then add the remaining boiling water, let it stand for a few minutes and either serve in the same coffee pot in which it was made or strain through a fine sieve into a hot silver or china coffee urn and serve at once. This is also an easy and economical way of making good coffee, but the first-named method is the best.



FRUIT SALADS.

834. Watermelon Salad.— Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a glass dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over 1/2 pint claret. If objected to the wine may be omitted.

835. How to Serve Watermelon.— Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an oblong plate and serve. The melon should lay for several hours on ice before being cut, as it is not nice unless cold.

836. Plum and Peach Salad.— Choose 1 dozen large egg plums, cut them in two and remove the pits; pare and quarter 1/2 dozen large, ripe peaches and put them in layers alternately with the plums in a glass dish with 1 cup sugar sprinkled between; place the dish on ice for 1/2 hour before serving.

837. Orange and Cocoanut Salad.— Pare and cut some nice oranges into pieces and remove the seeds; put a layer of the oranges sprinkled with sugar into a glass dish, then a layer of freshly grated cocoanut and next a layer of apple or currant jelly; then oranges again; continue in this way until the dish is filled; place the dish on ice for 1 or 2 hours and serve. If not handy the jelly may be omitted.

838. Peach and Pear Salad.— Pare and cut into fine slices 4 large, ripe Bartlett pears; pare and cut into quarters 1/2 dozen large, ripe peaches; put them with the pears into a glass dish with a layer of whipped cream and sugar between and serve at once.

839. Peach Salad.— Pare and cut 1 dozen peaches into quarters, put them into a glass dish, sprinkle sugar between and over them and place the dish on ice for 1/2 hour before serving.

840. Banana Salad.— Cut the fruit into slices, put it into a glass dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 glass claret; place the dish on ice for 1 or 2 hours before serving.

841. Raspberry and Currant Salad.— Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a glass dish with 1-1/2 cups sugar; cover and let them stand for 3 or 4 hours before serving.

842. How to Serve Blackberries.— Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a glass dish with powdered sugar. Huckleberries are prepared the same way.

843. Banana and Orange Salad.— Remove the skins from 4 bananas and cut the fruit into slices; pare and cut 1/2 dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a glass dish with sugar sprinkled between, set them on ice for 1 hour and then serve.

844. Pineapple Salad.— Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut 1/2 dozen oranges into small slices and remove the pits; put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.

845. Cherry Salad.— Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a glass dish, set them on ice for 10 minutes and serve.



SALADS.

846. Fine Mayonaise, No. 1.— The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and 1/2 pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken; then instantly remove and continue the stirring until cold; then slowly add the remaining 4 spoonfuls oil, stirring constantly; next add the salt and sugar; then the mustard and lastly the cream or condensed milk. This mayonaise is excellent if made exactly according to recipe. These quantities will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly glasses without the cream. It will then keep for some time. The cream can be added when wanted for use.

847. Mayonaise, No. 2.— 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt, 2 tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or 1 tablespoonful condensed milk which is not sweet; put the yolks into a small vessel and stir them to a cream; add by degrees the oil, stirring constantly; then slowly add the vinegar, set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken; then remove from fire and stir until cold; add the salt, mustard, sugar and vinegar; beat the whites to a stiff froth and slowly add them to the above mixture; stir in the cream or condensed milk just before the salad is to be dressed. These quantities will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small glass or stone jar (without the cream or milk) and cover tightly to exclude the air. If kept in a cool place it will keep for some time. When wanted for use add the cream. This mayonaise is both cheap and excellent.

848. Plain Mayonaise.— Put some cracked ice into a dishpan and place a bowl in the center of the ice; put the yolks of 4 eggs into a bowl and stir them well with a wooden spoon for 5 minutes; then slowly add 1/2 bottle best olive oil; add only a few drops at a time and stir constantly; if too much oil is added at one time it will not mix together; if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream, salt and vinegar to taste. Another way is to rub the yolks of 2 hard boiled eggs fine and mix them with 2 raw yolks; otherwise finish the same as foregoing recipe.

849. Sauce Tartare.— Mix 1 pint mayonaise made as in preceding recipe with 1 tablespoonful French mustard and 1 teaspoonful English mustard mixed, 3 anchovies freed from skins and bones and pressed through a sieve, some finely chopped parsley, small, chopped onion, 4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce is mostly served with cold meat.

850. Mayonaise without Eggs (economical).— 1 teaspoonful cornstarch, 1/2 cup boiling water, 6 tablespoonfuls oil, 3 tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk which is not sweet; mix the cornstarch with a little cold water, add the 1/2 cup boiling water and stir and boil for a few minutes; then set aside to cool; put the mustard into a bowl and gradually add the oil, stirring constantly; next add the sugar, salt and vinegar; then the cornstarch and lastly the milk.

851. Salad Dressing without Oil, No. 1.— 2 ounces butter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt and 2 tablespoonfuls French mustard; melt the butter in a cup by setting it into hot water for a few minutes and then set it aside to cool; stir the yolks in a small vessel with salt and sugar to a cream and add the melted butter, a little at a time, stirring constantly; next slowly add the vinegar, set the vessel in a saucepan of hot water and stir until the contents begin to thicken; then remove, stir until cold and slowly add the other ingredients; beat the whites to a stiff froth and mix them with the sauce; if handy add a few tablespoonfuls cream; if English mustard is used take 1 teaspoonful mixed with cold water.

852. Salad Dressing without Oil, No. 2.— 1 teaspoonful flour, 1/2 cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt and 2 tablespoonfuls French mustard; mix the flour with a little cold water, add the boiling water, boil 2 minutes and add the butter in small pieces; remove from fire and mix by degrees with the vinegar, then the mustard and the other ingredients; to this sauce the yolks of 2 eggs may be added and also the 2 whites beaten to a stiff froth; or the yolks of 2 hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad.

853. How to Prepare Lettuce for Salad and for Garnishing.— Cut off the stalks from 3 or 4 heads of lettuce, pick off all the decayed and withered leaves, break the tender green leaves apart one by one and remove the thick veins; put the lettuce into cold water, rinse well and let it lay in ice water for 1/2 hour or longer; shortly before serving drain the lettuce in a colander; then put it in a napkin, shake out well and use as directed.

854. Lettuce Salad (plain).— Prepare the lettuce as in foregoing recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls salad oil and a little pepper and salt; add to 1/2 cup white vinegar 4 tablespoonfuls water and pour it over the salad; mix it up well with 2 salad forks, sprinkle over a little cracked ice and serve at once. If ice is not handy the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.

855. Lettuce Salad with Mayonaise.— Prepare the salad as directed, put it into a salad dish and pour over a mayonaise dressing. Finely shaved onions may be added if liked.

856. Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces fat pork into very small dice and fry them a light brown; beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls vinegar and 2 tablespoonfuls sugar; mix this well together and pour it over the salad. This recipe will make a sufficient quantity to dress 3 heads of lettuce. More vinegar diluted with a little water may be added; also more or less sugar.

857. Lettuce Salad with Syrup Sauce (North German art).— Mix 1 tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved, add 1 cup boiling water and stir and boil for a few minutes; add 1 tablespoonful butter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add 1/2 cup syrup, a pinch of salt, 2 tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on ice or in a cool place for 5 minutes before serving; put the prepared lettuce in a dish and pour the sauce over it; sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of butter. Fat pork cut fine and fried to a crisp may be used.

858. Lettuce Salad with Cream Sauce (North German art).— Prepare the lettuce as directed for 3 or 4 large heads of salad; take 1 pint thick, sour cream and add 3 or 4 tablespoonfuls sugar, a pinch of salt and 1 or 2 tablespoonfuls vinegar; mix this together and pour over the salad; then serve at once.

859. Lettuce Salad with Cream.— Put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added. Some people add a little vinegar and a pinch of salt. Salad prepared with this sauce is often served with large German pancakes.

860. Beet Salad.— Wash and put 1/2 dozen beets in a saucepan with boiling water and cover and boil them till tender; when done put the beets into cold water, remove the skins and cut them while still warm into thin slices; also cut 1 medium sized onion into thin slices; put the beets and onion in alternate layers into a dish and sprinkle between 1 teaspoonful salt, 1/4 teaspoonful pepper and 2 teaspoonfuls sugar; pour over an equal quantity of vinegar and water (enough to nearly cover the beets) and let them stand 1 hour before serving. Omit the onion if its flavor is not liked.

861. Salad Macedoine.— Take equal quantities of boiled white beans, boiled potatoes, celery roots, beets and string beans (the last 4 boiled in salt water) and cut into fine slices; put into a bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some sugar; put in all the ingredients, add some finely chopped parsley and chervil and mix the whole together thoroughly; put the salad into a dish and garnish with lettuce leaves. If the vinegar is too sharp dilute it with water.

862. Salad a la russe.— Boil 6 medium sized potatoes with the skins on, 2 beets and 3 celery roots; when cold remove the skins and cut them into small dice; also cut into dice 2 pickles and 1 dozen anchovies or 3 herrings previously soaked in water, freed from skins and bones and cut fine; add to this 2 tablespoonfuls capers, 1/2 cup grated horseradish and mix the whole with a fine mayonaise; put the salad on ice for 1 hour before serving; when ready to serve put the salad onto a round dish, pile up high in center and garnish with hard boiled eggs; chop fine the yolks and whites separate; also chop beets and green pickles fine, lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish. Pink horseradish is made by pouring a little cochineal over it and mixing well.

863. Cucumber Salad.— Select 3 medium sized cucumbers with small seeds, pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for 1 hour or longer; 10 minutes before serving take them out of water, wipe dry and cut on a board with a sharp knife into fine slices; put them into a salad dish, sprinkle over a little salt and pepper, pour over 2 tablespoonfuls salad oil and mix it with the cucumbers; then pour over 1/2 cup white vinegar to which a little water and a pinch of sugar has been added; if onions are liked cut a medium sized one into thin slices and put them between the cucumbers; some finely chopped parsley may also be added if the flavor is liked.

864. Salad de laitue romaine.— Take several heads of young, green lettuce; do not wash them; put them into a dish, add some coarsely cut chervil, tarragon and pimpernel and dress it either with salt, pepper, oil and vinegar or with mayonaise.

865. Salad of Oyster Plant.— Scrape and wash 2 bunches oyster plant and drop as you clean it into cold water to which 1 cup vinegar and 1 tablespoonful flour have been added; put a saucepan over the fire with boiling water, add 1/2 cup vinegar, 1/2 tablespoonful flour wet with a little cold water, put in the oyster plant and boil till tender; when done drain in a colander and when cold cut it into lengths 2 inches long; arrange it nicely in a dish and pour a mayonaise over; or dress the oyster plant with oil, vinegar, pepper and salt.

866. Asparagus Salad.— Pare and cut into 2 inch lengths 1 bunch asparagus and boil it in salt water till tender; when done drain in a colander and when cold put the asparagus into a salad bowl; dress it either with mayonaise or pepper, salt, oil and vinegar.

867. Carrot Salad.— Scrape and wash 1/2 dozen medium sized carrots, put them in a saucepan over the fire with boiling water, add 1 tablespoonful sugar and boil till tender; when done take them out of water and set aside to cool; shortly before serving cut the carrots into fine slices, put them into a salad dish and pour over a mayonaise dressing; or dress the carrots with pepper, salt, oil and vinegar. If very large carrots are used first cut them in quarters and then into slices or dice.

868. Carrot Salad with Asparagus.— Prepare 1/2 dozen medium sized carrots the same as for Carrot Salad; when cold cut them into dice; boil the heads of 1 bunch asparagus in salt water till done, but not too soft; drain it in a colander and set with the carrots in the ice box for 1 hour; shortly before serving put the carrots and asparagus heads, in alternate layers, into a salad dish, pour over a mayonaise and garnish the dish with hard boiled eggs cut into slices and young lettuce leaves; sprinkle a few capers over the top.

869. Carrot Salad with Onions.— Prepare the carrots the same way as in foregoing recipe; cut 3 or 4 medium sized onions on a board with a sharp knife into slices as thin as wafers, put them in alternate layers with the carrots into a dish and pour over a mayonaise dressing; or dress with oil, vinegar, pepper and salt; add to vinegar a little water and sugar.

870. Carrot Salad with Peas.— Boil the carrots the same as for Carrot Salad and cut them into small dice; put 1 pint fresh green peas in a saucepan, cover with boiling water and add 2 teaspoonfuls sugar.

871. Celery Root Salad.— Boil 1/2 dozen celery roots; when done take them out of water and when cold pare and cut into quarters; cut each quarter into thin slices, put them into a salad dish and season with salt and pepper; add 2 or 3 tablespoonfuls salad oil and 1/2 cup vinegar; mix this well together and pour over 1/2 cup boiling water; or dress the salad with mayonaise and garnish with green lettuce.

872. White Celery Salad.— Take the white part of 1 or 2 bunches of celery and lay it for 1 hour in ice water; shortly before serving cut the celery into small pieces 1/2 inch in length, put it in a salad dish and pour over a mayonaise dressing; let it stand on ice for 15 minutes before serving. Some people use all of the celery except the leaves, but the salad is finer when made of the white part only.

873. Cabbage Salad.— Remove the outer leaves from a firm head of cabbage, shave it as fine as possible and put in ice water for 1 hour; before serving drain the cabbage in a colander, put it in a salad dish and mix with mayonaise; set it on ice until wanted; or dress the cabbage with oil, pepper, salt and vinegar; add to the latter before pouring it over the cabbage 1 spoonful sugar.

874. Salad of Red Cabbage.— Cut the cabbage as fine as possible, put it in a saucepan, pour over boiling water, cover and boil 3 minutes; drain in a colander and when cold dress it with oil, pepper, salt, a small spoonful sugar and some vinegar; the latter should be diluted with water.

875. Hot Slaw.— Cut a small, firm head of cabbage as fine as possible and put it in a large bowl; place a saucepan with 1 cup vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the fire and let it come to a boil; then pour it over the cabbage and season with pepper and salt; at the same time put 1 egg with 1 cup milk into another saucepan; beat these 2 ingredients together thoroughly and stir them over the fire till just about to boil; pour it over the cabbage and serve at once. Sweet cream may be used instead of milk.

876. Radish Salad.— Select 3 or 4 bunches nice, sound radishes, trim them neatly and lay for 1 hour in ice water; 10 minutes before serving wipe the radishes dry and cut them into fine slices; also cut 2 medium sized onions into fine slices like wafers; put a layer of radishes into a salad dish, sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper; continue in this way in alternate layers until all is used; then pour over the whole a mayonaise dressing and garnish with green parsley leaves. The onions may be omitted if their flavor is not liked, but the salad is much finer with them. Instead of mayonaise the salad may be dressed with oil, pepper, salt and vinegar; the latter should be diluted with 1/3 water and a small spoonful sugar added to it before pouring over the salad.

877. White Bean Salad.— Wash and pick over 1 pint dry beans, put them over the fire in a saucepan, cover with cold water, add 1/2 teaspoonful carbonate of soda and boil 10 minutes; pour the beans into a colander and rinse with cold water; return them to saucepan again, cover with cold water, put a small piece of salt pork into the beans and slowly boil till the beans are tender; remove them from the fire and drain in a colander; when cold put them in a dish and season with pepper and a little salt; add 2 tablespoonfuls oil and 1 cup vinegar mixed with 1/2 cup water and a small spoonful sugar; shake all well together; add 2 tablespoonfuls finely chopped parsley and, if liked, a finely sliced onion; or dress the beans with mayonaise.