878. String Bean Salad.— Choose 1 quart young string beans, string and cut them into halves and boil in salted water until tender; when done drain them in a colander and when cold mix them with pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and 1/2 water and 1 finely cut onion; set the salad on ice 1 hour before serving. Butter bean salad is made the same as String Bean Salad, or dress with mayonaise.

879. Crab Salad.— Take 1 pint crab meat, sprinkle the juice of 1 lemon and 2 tablespoonfuls oil over it, mix well and set aside; shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces; have some lettuce laying in ice water, drain it in a colander, shake dry in a napkin, cut through with a knife once or twice, mix some with the crab meat and use some for garnishing the dish; pour over the whole a mayonaise dressing the same as for Lobster Salad and serve.

880. Pike Salad.— Take a large sized fish, clean, wash, dry and cut it into 4 pieces; put it in salted boiling water and vinegar and add some onions and 1 bouquet; bring it to a boil quickly; then set the kettle aside and let it simmer till the fish is done; as soon as the fish is tender take it out and when cold remove skin and bones; cut each piece into 9 small pieces, lay them in a dish and pour over some sweet salad oil, tarragon, vinegar and sprinkle over a little salt and pepper; after the fish has laid 2 hours pour into a salad dish some mayonaise, lay in some fish pieces and pour over mayonaise; lay in the rest of fish and pour over the remaining mayonaise; garnish the dish with aspic or green lettuce and hard boiled eggs.

881. Tomato and Potato Salad.— Boil 6 large potatoes with the skins on; when cold pare off the skins and cut the potatoes into quarters; then cut each quarter into fine slices; lay 4 large, ripe tomatoes for 1/2 hour on ice; then cut them into small slices; cut 2 onions into fine slices, put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper, salt and 1/2 tablespoonful oil; mix 3/4 cup vinegar with 1 tablespoonful sugar and 3/4 cup cold water, pour it over the salad and let it stand 15 minutes; then serve. The onions may be omitted and green peppers used instead of them.

882. Tomato Salad with Lettuce.— Lay 4 medium sized sound tomatoes for 1/2 hour on ice or in ice water; also the leaves of 2 large heads of lettuce; 10 minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices; shake the salad in a napkin; put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes; continue in this way in alternate layers until all is used; pour over a mayonaise dressing and serve. 2 hard boiled eggs chopped fine may be sprinkled over the top.

883. Tomato Salad.— Lay 1/2 dozen sound, ripe tomatoes for 1-1/2 hours on ice or in ice water; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices; also cut 2 medium sized onions into fine slices; put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer 1/4 teaspoonful salt, 1/4 teaspoonful sugar and half that quantity of white pepper; mix 3/4 cup vinegar with 3/4 cup water, pour it over the whole and serve at once. 2 tablespoonfuls oil may be added to the salad if liked, but many people object to it on tomato salad.

884. Tomato Salad with Mayonaise.— Lay 8 or 10 sound, ripe tomatoes for 1-1/2 hours on top of ice; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices; put them into a salad dish, pour over a mayonaise dressing and sprinkle over the top 2 tablespoonfuls capers; serve as soon as made.

885. Tomato and Cucumber Salad.— Prepare the cucumbers the same as for Cucumber Salad, put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise.

886. Tomato Pepper Salad.— Lay 6 sound, ripe tomatoes for 1 hour on ice or in ice water; remove the seeds from 2 green peppers and throw the seeds away; lay the peppers for 1 hour in ice water; 15 minutes before serving wipe the tomatoes and peppers dry, cut the tomatoes into fine slices and cut the peppers into small pieces; put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers; then tomatoes again; continue in this way until all is used; pour over a fine mayonaise and serve at once.

887. Tomato Farce (a la Mayonaise).— Prepare 2 heads of lettuce as directed and lay them in ice water; select 6 medium sized ripe tomatoes and lay them for 1 hour on ice; shortly before serving cut a thin slice off the blossom side of the tomatoes, scoop out the insides, chop fine with some white celery and the whites of 2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato with this mixture; take 6 small dessert plates and put 1 tomato on each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful mayonaise over each one and serve 1 to each person.

888. Potato Salad.— Wash and boil 12 medium sized potatoes with the skins on; when done drain off the water and pare off the skins; put into a deep bowl 2 finely cut onions, 1/2 cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and 1/2 teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over 1/2 cup boiling water; shake up the salad well in the bowl (do not stir it) and pour it into a salad dish; cover and let it stand for 1 hour; when ready to serve garnish the dish with finely cut beets and lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed with the salad. Potato salad dressed with mayonaise is very nice.

889. Potato Salad (another way).— Wash and pare 12 medium sized potatoes and boil them in salted water till done; drain off the water and turn the potatoes into a dish; when cold cut them into slices; cut 2 good sized onions into fine slices as thin as a wafer; mix 3/4 cup vinegar with 1/2 cup water and 1 teaspoonful sugar; put a layer of potatoes into a dish, then a layer of onions; sprinkle over some pepper and pour over 1 tablespoonful oil; put in another layer of potatoes and onions; continue in this way in alternate layers until all is used; pour the vinegar over the whole and cover and set in a cool place for 2 hours before serving.

890. Potato Salad without Oil.— Wash and boil the potatoes; when done drain off the water, pare off the skins and cut potatoes into slices; take for a soupplateful of sliced potatoes 2 finely cut onions and 1/4 pound fat salt pork cut into small dice and fried a light brown; put potatoes, onions and pork into a deep bowl and season with pepper and salt; mix 1/2 cup vinegar with 1/2 cup boiling water and pour it over the potatoes; shake this well together and pour it into a salad dish; let it stand 1 hour or more before serving.

891. Potato Salad without Onions.— Wash the potatoes in several cold waters and boil them with the skins on; when done remove the skins and cut potatoes into slices; season them with salt and pepper, pour over an equal quantity of boiling water and vinegar and let them stand till cold; then add some sweet oil; mix it well and serve.

892. Fine Potato Salad.— Boil 10 medium sized potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks of 2 eggs to a cream and slowly add 1/2 cup salad oil, 1 teaspoonful salt, 1/2 teaspoonful pepper, 1/2 cup white vinegar and 2 white onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over 1/2 cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.

893. Salad Endive.— Take only young and fresh endive; remove the outer leaves, cut the endive into 1 inch pieces and wash and drain it; then dress it with oil, vinegar, pepper and salt, or with mayonaise.

894. Beet and Cabbage Salad.— Cut the white leaves of a savoy cabbage into shreds; remove the skins from 4 boiled beets and cut them into fine slices; chop a medium sized onion very fine; put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over 1/2 pint vinegar, cover and let it stand 1 hour; then drain off the vinegar and add 4 tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.

895. Vegetable Salad.— Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.

896. Beet and Potato Salad.— Prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices.

897. Green Pepper Salad.— Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:—Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, 3/4 teaspoonful salt, 1-1/2 teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.

898. Tripe Salad.— Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into 1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving. A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.

899. Herring Salad.— Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:—Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, 1/2 cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.

900. Salad a L'italienne.— Soak 6 Dutch herrings for 12 hours in cold water; then take them out, remove the skins and bones and cut the meat into small long strips a little wider than a straw and 3/4 inch in length; also cut 1 pound cold boiled beef tonge, 1 pound cold roasted veal, 3 greening apples and 6 small pickles; after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise; set the salad on ice for several hours; when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives; sprinkle over a few capers and serve.

901. Chicken Salad.— Select a plump 1-year old chicken for this; singe and draw it, wash in cold water and put the chicken in a kettle; cover with boiling water, add 1/2 tablespoonful salt and 2 onions; cover and boil slowly till tender; when done remove the kettle from the fire and let the chicken remain in the broth till cold; then take it out, remove the skin and bones and cut the meat into small pieces; take the white part of 1 nice bunch celery and cut it very fine; add it to the finely cut chicken, pour over Mayonaise No. 1 and set it on ice for 2 hours before serving; when ready to serve put the salad into a salad dish and garnish with the small celery tops, which should lay for 1 hour in ice water; stick them all around in the salad and sprinkle 1/2 cup capers all over the salad. Some freshly grated cocoanut sprinkled over this salad is a great improvement; or garnish to taste.

902. How to Boil Lobster.— Select a good sized lobster, put it into a kettle of boiling water, head first, add a small handful salt and boil till the lobster has attained a bright red color, which will take from 20 to 30 minutes; when done take the lobster out and plunge it into cold water; let it lay in the cold water for 5 minutes; then take it out and when cold put the lobster away in a cool place till wanted.

903. Lobster Salad.— Split open the body and tail of a boiled lobster and crack the claws; pick out all the meat and cut it into pieces about 3/4 inch in size; put the meat into a salad dish and pour over Mayonaise No. 1; let it stand in a cool place or on ice for 1/2 hour; then garnish the dish; lay a border of young lettuce leaves around the dish; lay over them some hard boiled eggs cut into quarters and sprinkle over the salad 1 spoonful capers. Canned lobster may be used for this salad. Another way is to cut white celery into small pieces, put it into a salad dish and mix well with a fine mayonaise; then add the lobster meat cut into small pieces and let the salad stand on ice or in a cool place for 1 hour before it is served; chop coarsely a few hard boiled eggs and sprinkle them over the salad.

904. Salmon Salad.— Select a nice piece of salmon weighing about 2 pounds; place a saucepan with boiling water over the fire and add a bunch of parsley with 2 bay leaves, 2 blades mace and a sprig of thyme; add 1 onion with 4 cloves stuck in it, 1 tablespoonful salt and 1/2 cup vinegar; when this boils put in the salmon and let it boil 3 minutes; then draw the kettle to side of stove and let it simmer until tender; as soon as done remove the fish and set it in a cool place; when cold remove the bones and break the meat into pieces; put it into a salad dish, pile up high in the center, pour over a fine Mayonaise No. 1 and garnish the dish with young lettuce leaves or cresses; chop some hard boiled eggs and sprinkle them with a few capers over the salad. It is best to let the salad stand on ice for 1 hour before it is garnished and served. Canned salmon can be used instead of fresh salmon.

905. Shrimp Salad.— Extract the meat from some freshly boiled shrimp, put it into a dish, squeeze over some lemon juice, pour over a few spoonfuls fine oil and let it stand in a cool place for 1 hour; 1 hour before serving put the shrimp into a salad bowl, pour over a fine mayonaise (see Mayonaise) and garnish with cresses or lettuce leaves and hard boiled eggs cut into quarters.

906. How to Boil Shrimp.— Put the shrimp alive into the salted boiling water, allowing 1/4 pound salt to 1 gallon water; boil them from 5 to 8 minutes; when they change color they are done; serve them with vinegar and oil.

907. Halibut Salad.— Put a piece of halibut into salted boiling water with 1/2 pint vinegar and add 1 or 2 onions, a bunch of parsley, a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied together; bring it to a boil quickly; draw the kettle to side of stove and let the fish simmer until tender; when done take the fish out of the water and when cold cut it into 1 inch pieces; put the pieces into a dish high up in center and pour over it a mayonaise; garnish with green lettuce and hard boiled eggs.

908. Oyster Salad.— To make a salad for 6 persons take 2 dozen large oysters, put them with their liquor over the fire and let them boil 1 minute, but no longer; take them out with a skimmer and lay in a dish; when cold squeeze over the juice of 2 lemons and place the dish on ice for 1 hour; shortly before serving put the oysters into a salad dish, lay some young lettuce leaves between them and pour over Mayonaise No. 1; lay young lettuce leaves in a circle around the dish, put some hard boiled eggs cut into slices between the lettuce and serve at once. Another way is to mix the oysters with finely cut white celery, dress them with the same mayonaise and ornament the salad with the tops of young celery; hard boiled chopped eggs may also be sprinkled over with 1 spoonful capers.

909. Oyster and Chicken Salad.— Remove the skin and bones from 1 cold, roasted chicken and cut the meat into pieces 1 inch in size; put it into a dish, sprinkle over a little salt, the juice of 2 lemons and pour over a few spoonfuls fine salad oil; then place the dish on ice; in the meantime scald 1-1/2 dozen large oysters in their own liquor, take them out and put the oysters in a dish with some cracked ice; have prepared 2 quarts sour jelly (aspic) and pour a few spoonfuls of it onto a large, shallow tin pan; when firm trim the oysters so that there is nothing left but the eye; lay them over the jelly (not too close together), pour over a little more cold jelly and when firm pour over sufficient cold jelly to entirely cover the oysters; let it stand in a cool place till firm; 10 minutes before serving wipe the chicken meat dry with a napkin; pour some fine mayonaise into a salad dish, lay over a layer of the chicken meat and cover with mayonaise; continue in this way till all is used; cover the whole with mayonaise in such a way that none of the chicken is seen; then lay a border of cresses around it; cut the oysters into rounds with a fluted cutter a little larger than the oysters, lay them on the cresses and serve. Lettuce may be used instead of cresses.

910. Tomato Jelly.— Stew for 1/2 hour 1 can tomatoes with 1 teaspoonful salt, 1 teaspoonful sugar, as much cayenne pepper as you can hold on the point of a knife and 2 tablespoonfuls vinegar; then press them through a sieve; in the meantime soak 1 ounce gelatine in 1/2 cup cold water for 15 minutes, add it to the tomatoes, put over the fire and stir till the gelatine is dissolved; then strain through a flannel jelly bag; fill the jelly into small patty forms and set them in a cool place till firm.

911. Tomato Jelly Salad.— Prepare a tomato jelly the same as in foregoing recipe; turn it out of the small forms, lay into a salad dish, stick small pieces of white celery into each one, put a border of young lettuce leaves around it, pour over a mayonaise and serve at once. Tomato jelly may be made in one large form and when hard chopped coarsely and used for garnishing dishes of cold meats or salads.

912. Egg Salad.— Put 1/2 dozen eggs in a saucepan, cover with cold water and boil them 10 minutes; transfer the eggs to cold water and let them lay till cooled off; when cold remove the shells and cut the eggs into quarters; put them into a salad dish with young lettuce leaves, pour over a mayonaise dressing and garnish with lettuce leaves.

913. Eggs with Mayonaise.— Boil 1/2 dozen eggs 10 minutes; then transfer them to a pan of cold water and when cold remove the shells; take 6 small plates, put 2 lettuce leaves on each plate and put an egg in the center of the 2 leaves in such a way that the leaves stand round the egg like a tulip; pour over each egg 1 tablespoonful mayonaise and sprinkle over a few capers; serve a plate to each person.

914. Onion Salad.— Take 2 large Bermuda or California onions, peel and cut them with a sharp knife into fine slices, put a layer of the slices into a salad dish and pour over some fine mayonaise; then put over some cresses and pour over more mayonaise; continue in this way until all is used; cover with mayonaise, lay some cresses in a circle round the dish and let it stand on ice for 10 minutes; then serve.

915. Alligator Pear Salad.— Take 2 alligator pears, cut them into slices and put them into a salad dish; remove the shells from 4 hard boiled eggs, break the yolks into small pieces and sprinkle them over the sliced pears; cut the whites into fine strips, lay them in a circle round the dish close to the pears, pour over a fine mayonaise and lay a border of tender lettuce leaves round the edge of dish.

916. Jerusalem Artichoke Salad.— Scrape the artichokes carefully and drop them into vinegar and water; mix 1/2 tablespoonful flour with a little cold water, stir it into a quart of boiling water and add 1 cup vinegar; as soon as this boils put in the artichokes and boil them till done, but not too tender; when done remove them from the water and set in a cool place; when cold cut the artichokes into pieces, put them into a salad dish, pour over a mayonaise, set some shrimp around the salad and set the dish on ice for 1 hour; when ready to serve lay a border of lettuce leaves round the edge of dish.

917. Sour Jelly (Aspic).— Soak 2 ounces gelatine in 1/2 pint cold water 15 minutes; then put it over the fire with 1 quart good meat stock and sufficient vinegar to give it a nice sour taste; add a few cloves, 2 blades mace and 1 bay leaf; stir this over the fire till the gelatine is dissolved; beat the whites of 2 eggs till light and add the juice of 1 lemon and a little cold water; stir it with an egg beater into the jelly and stir and boil for a few minutes; then draw the saucepan to side of stove and let it stand 5 minutes; then strain through a jelly bag; or turn a chair upside down on a kitchen table; then take a square piece of unbleached muslin and tie a corner over each of the upturned legs of the chair; set a bowl underneath and pour the jelly onto the cloth a little at a time and keep the saucepan on the side of stove, to keep the jelly warm. If meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef extract in 1 quart boiling water and use it instead of meat stock. Another way is to boil 4 calves' feet till they fall apart; then strain off the liquor, set it aside and when cold remove all the fat; boil the liquor down to 2 quarts; then beat the whites of 4 eggs to a froth and add the juice of 1 lemon and a little water; add to the broth sufficient white vinegar to give it a nice sour taste; also add a little salt, some whole pepper corns, a few blades mace, 4 cloves and 1 bay leaf; stir in the beaten whites, continue stirring, let the contents boil for a few minutes and let it stand 5 minutes; then draw to side of stove, let it stand 5 minutes and strain through a flannel jelly bag. Pigs' feet or the skin of fresh pork may be used instead of calves' feet. Sour jelly is used for garnishing dishes of meat and salads. It is either chopped with a knife or put into small fancy forms and when firm turned out and laid around the dishes with cresses, lettuce or celery between. If the jelly is not dark enough add a little sugar color (see Sugar Color). If the jelly is white it may be colored green with green spinach color or pink with cochineal.

918. Garnishing.— The articles which are mostly used in garnishing are:—Lettuce, cresses and hard boiled eggs (either cut into slices or quarters or chopped fine, the yolks and whites separately, and laid alternately in small clusters all over the salad); or cut green pickles in slices and lay them in a circle around the salad with small clusters of finely chopped beets and chopped eggs; small girkins, capers, olives and very small, white pickled onions are also used for garnishing. Another way is to cut boiled carrots, white turnips and beets into fancy shapes, such as half moons, stars, leaves and roses, with a vegetable cutter; anchovies are also largely used in garnishing. They are freed from skins and bones and then rolled up and laid in a circle around the dish with small white onions, pink horseradish and olives or girkins.

919. Horseradish for Garnishing.— Remove the outside black skin from a large root of horseradish and wash it clean; then shave it off with a knife in long narrow strips so they curl up; color 1/2 the shavings with prepared cochineal and leave the other 1/2 white; then use for decorating dishes of meats or salads by laying it in small clusters around the dish.

920. Cocoanut for Garnishing Salads.— Grate cocoanut and sprinkle it over the top of salad. Especially nice over chicken, shrimp and fish salads; also on potato, tomato and egg salads. Grated cocoanut lends a handsome appearance to any salad.



ICES AND GLAZES.

921. How to Use Icing.— Over large cakes pour the icing by spoonfuls near center on top of cake and spread it with a broad-bladed knife dipped in cold water all over the cake as smoothly as possible; set it in a cool oven for a few minutes, then in a dry, airy place, free from dust, to dry. Some icing does not need to be put in the oven, as it dries immediately, as will be seen from the directions given in following recipes. Small cakes are dipped into the icing or into glaze and then laid on paper or tins to dry. If the cake is to be ornamented make a paper funnel as follows:—Take a piece of brown paper, not too thick, or white tea paper 12 inches square and cut it through on the bias in two pieces from one corner to the other; take one piece in your right hand, the bias side from you, roll with the left hand, the bias side towards you, and form the paper into a funnel; bend the end where it closes near the top over to the inside, clip a small piece from the end of funnel with a scissors and slip a small tube inside it to the end opening; then put in the icing and bend the top of funnel in all around the same way as 1/4 pound tea is put up in those small funnel-shaped bags; next press the icing down towards the end and commence to squirt it onto the cake. The cake may be ornamented with a border and a harp in the center, or an anchor or any kind of a pattern that may be desired. Flowers and leaves may be bought at any confectionery and pasted on with a little icing.

922. White Icing.— Sift 1/2 pound powdered sugar into a bowl, add the whites of 2 eggs and stir 20 minutes; add a few drops lemon juice while the stirring is going on; drop a little icing onto paper; if the icing stands without running it is stiff enough; if it shows the least tendency to run more sugar must be added. This icing is used for ornamenting cake and serves as a kind of paste to stick flowers and leaves onto top of cake.

923. Clear Icing.— Sift 1/2 pound powdered sugar into a bowl, add the whites of 2 eggs and stir for 5 minutes; add a few drops lemon juice and stir 5 minutes longer; then spread it over the cake; set the cake for 2 or 3 minutes in a cool oven, take out and let it dry for a few hours in a dry place which is free from dust.

924. White Icing with Wine or Liquor.— Mix 1/2 pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls maraschino, Madeira or sherry wine, kirsch, rum or brandy; before this icing is put on cover the cake with a layer of jelly; then put the icing over it and set the cake for 1 minute in the oven; then set it in a dry place which is free from dust to dry. To make pink icing add a few drops prepared cochineal or strawberry syrup. Yellow icing is made by adding prepared saffron. Essence of lemon or the grated rind of 1 orange may be used instead of vanilla flavoring.

925. Almond Icing.— Pound 3 ounces blanched almonds with the white of 1 egg in a wedgewood mortar to a paste, mix them with 1/4 pound powdered sugar, the white of 1/2 egg and 1/2 teaspoonful vanilla extract and stir for 5 minutes; dip small pieces of cake into the icing; pour and spread it over whole cakes with a broad-bladed knife. Hazel nuts and walnuts may be used the same way as almonds, as can also pistachio nuts. To the latter add a few drops spinach green.

926. Fruit Icing.— Mix 1/2 pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls fruit juice—either raspberry, strawberry, currant, pineapple or peach; if lemon or orange juice is used add a little grated rind; spread the icing over the cake and set it for a few minutes in a cool oven; then set it in a dry place which is free from dust to dry.

927. Sugar Glaze.— Mix 1 cup powdered sugar with 2 tablespoonfuls water and put it over the fire to get lukewarm; pour over the cake and let it dry, which will take but a few minutes; dip small pieces of cake into it. Glazes of raspberries, strawberries, pineapples, peaches, wine, maraschino or rum are made the same way. Omit the water and use 2 tablespoonfuls fruit juice or wine, whichever kind is wanted.

928. Maraschino Glaze.— Mix 1 cup sifted powdered sugar with 1 tablespoonful water and 1 tablespoonful maraschino, let it get warm on the fire and pour while warm over the cake. It will get hard in a few minutes. Rum glaze is made the same as Maraschino Glaze.

929. Orange Glaze.— Mix 2 tablespoonfuls orange juice with 1 cup powdered sugar, add a little grated rind, set over a slow fire to get lukewarm and use it at once.

930. Lemon Glaze.— Stir 1 cup sifted powdered sugar with 1 tablespoonful lemon juice, 1 tablespoonful water and a little grated rind; let it get lukewarm; then spread it over the cake and set in a dry place which is free from dust to dry.

931. Coffee Glaze.— Mix 1 cup powdered sugar with 2 tablespoonfuls strong coffee, let it get lukewarm and use at once.

932. Wine Glaze.— Boil 1 cup sugar with 1/2 cup water until it forms a thread between 2 fingers; remove it from fire, add 2 tablespoonfuls sherry or Madeira wine and stir for 1 or 2 minutes; then quickly pour it over the cake and let it stand in a dry place which is free from dust to harden.

933. Boiled Cinnamon Glaze.— Boil 1 cup sugar with 1/2 cup water and 1 teaspoonful powdered cinnamon until it forms a thread between 2 fingers; remove it from fire, stir for a few minutes and use at once.

934. Chocolate Glaze.— Melt 2 tablespoonfuls grated chocolate in the oven and mix it with 2 tablespoonfuls sugar syrup; mix 1 cup sugar with 1 tablespoonful water, add the chocolate, set it over a slow fire to get lukewarm and use at once.

935. Cinnamon Glaze.— Mix 1 cup sifted powdered sugar with 1 teaspoonful cinnamon, add 2 tablespoonfuls water, set it over a slow fire, stir until lukewarm and use at once.

936. Cold Sugar Glaze.— Mix 1 cup sifted powdered sugar with 2 tablespoonfuls cold water and add 1 teaspoonful lemon or vanilla extract; spread glaze over the cake and set it for 1 or 2 minutes in a cool oven to obtain a glaze; then remove and set in a dry place which is free from dust to dry. NOTE.—Instead of water any kind of fruit juice syrup, wine, rum or Cognac may be used. If lemon juice is used take 1/2 water, 1/2 juice and a little grated rind. For orange use a little rum and 2 tablespoonfuls orange juice. For coffee use instead of water 2 spoonfuls strong coffee. For chocolate stir in 2 tablespoonfuls grated chocolate or cocoa the same way, or melt the chocolate in the oven and then add it to the sugar.

937. Boiled Chocolate Glaze.— Place a small saucepan with 1/2 pound sugar, 1/2 pound grated chocolate and 1/2 pint water over the fire and stir and boil till it forms a thread between 2 fingers; remove from fire and stir until a thin skin forms on top of glaze; then use it at once; spread it evenly all over the cake and set for a few minutes in a cool oven. If the glaze should become too cold before it is all used return it to the fire and repeat again. The glaze when done should shine like a mirror.

938. Transparent Glaze.— Boil 1 cup sugar with 3/4 cup water until it forms a thread between 2 fingers; remove it from fire, stir for a few minutes and then quickly use; dip small pieces of cake into the glaze, pour over large pieces and spread it apart; let it dry in an airy room which is free from dust.

939. Rose Glaze.— Boil 1 cup sugar with 1/2 cup water till it forms a thread between 2 fingers; remove at once and add 2 tablespoonfuls rose water and a little prepared cochineal, to color it to a delicate pink; stir for a minute and then pour it over the cake. Small cakes may be dipped into the glaze and set in a dry place which is free from dust to dry.

940. Spinning Sugar.— Put 3/4 pound loaf sugar in a small copper kettle, add sufficient cold water to half cover the sugar and stir until it is melted; then place the kettle over a strong fire and boil the sugar to a crack (the 6th grade); add a few drops vinegar, remove the kettle, dip it for a few minutes into cold water and let it cool off a little; if the sugar is spun when too hot the threads will be too thin and lumps will form; then place the kettle in a pan of hot water, or on the side of stove, to keep the sugar warm; take a large knife in the left hand and hold it out straight before you; take a silver spoon in the right hand, dip it into the sugar without touching the bottom of kettle and let some of the sugar run off from the spoon; then spin long threads back and forth over the knife from right to left; after a considerable amount of sugar is spun in this way take it from the knife, lay on clean paper and spin the rest in like manner; when all is spun form the sugar into pompoms, garlands, bouquets, etc. Half the sugar may be colored with cochineal to a delicate pink. The sugar should be spun in a place free from draughts and in clear and dry weather. This sugar is used for decorating and trimming dishes.

941. Boiling Sugar.— Put 1 pound sugar into a kettle with 1/2 pint water and let it stand for a few minutes; then put it over the fire to boil; while the boiling is going on dip a small brush into cold water and wipe off the sides and edge of kettle; the different grades the sugar goes through in boiling are as follows:—1st grade, broad run; 2d grade, small pearl; 3d grade, large pearl; 4th grade, the small blubber; 5th grade, the large blubber; 6th grade, to a crack; 7th grade, caramel; boil the sugar for a few minutes and dip the point of a spoon into it; if the sugar falls in large drops from the spoon it has reached the 1st grade; continue the boiling for a few minutes longer; dip your first finger into it and press the finger against the thumb; then open the fingers and if the sugar forms a thread between the 2 fingers it has reached the 2d grade; after boiling a little longer dip in a spoon and if a pearl hangs onto a long thread of the spoon the sugar has reached the 3d grade; after a few minutes longer boiling take a little in a spoon, blow it and if the sugar falls from the spoon in blubbers it has reached the 4th grade; after a few minutes longer take a little of the sugar between your fingers and quickly dip into cold water; if the sugar can be formed into a ball it has reached the 5th grade; after a few minutes longer dip the finger into the sugar and then quickly into cold water; if the sugar can be broken it has reached the 6th grade; then set the saucepan in cold water; if it boils a few minutes longer it will have reached the 7th grade, or caramel. The principal care in boiling sugar is to use the exact amount of water. With too little water the sugar will curdle before it has boiled enough. If too much water is used the sugar will have to boil too long and will turn yellow. It should boil quickly and only for a short time. It will then stay white.

[Decoration]



APPENDIX.

CAKES.

Cheese Torte.— One pound fresh pot cheese, 1/2 pint sour cream, 1-1/2 ounce sweet almonds, 1-1/2 ounce bitter almonds, 1 cup seedless raisins, 2 tablespoonfuls flour, 1 cup sugar, 1 tablespoonful butter, 6 eggs, 1/4 teaspoonful salt. Blanche and grind the almonds fine or grate them on a nutmeg grater; stir sugar, butter, and yolks to a cream, add all the ingredients, and last the beaten whites; mix well and set aside till following paste is made: Sift 1 pint of flour with 1 teaspoonful baking powder into a bowl, add 2 tablespoonfuls sugar, 1/2 teaspoonful salt, and 1 tablespoonful butter. Rub the butter fine in the flour, add 1 cup of milk and 1 egg, mix together into a firm dough, work it lightly on a board till it does not stick to the hands, then roll it out thin. Butter a large cheesecake pan, dust it with flour, and line the pan with the dough; pour in the cheese preparation, and bake in medium-hot oven till nearly done. In the meantime stir the yolks of 2 eggs with 3 tablespoonfuls granulated sugar to a cream, add 1 teaspoonful lemon juice and little grated rind, add the 2 beaten whites, and stir the whole 10 minutes; add last 3 level tablespoonfuls flour. When the cake is firm to the touch remove it from the oven, pour over this last mixture, and bake till done. Serve cold, dusted with sugar. The bitter almonds may be omitted if objected to, and the cake pan may be lined with puff paste or fine pie crust.

Pistachio Torte.— Four ounces almond paste, 4 ounces ground pistachio nuts or almonds, the yolks of 16 eggs, the whites of 8 eggs, 3 ounces flour, 1/2 pound sugar, 1/2 teaspoonful extract of pistachio; rub the almond paste with the white of 1 egg fine; add the 16 yolks and sugar; stir 15 minutes, then add the ground pistachio nuts or almonds; continue the stirring 10 minutes; add the extract; beat the whites to a stiff froth; add the yolk mixture to the whites while beating constantly; beat the whole together 5 minutes; add the sifted flour; stir the flour in lightly; butter 2 large deep jelly-cake tins and dust them with the flour; fill in the mixture and bake in a slow oven. FILLING: Boil 1/2 cup of sugar, with 1/2 cup water to a caramel, then add it slowly to the beaten whites of 2 eggs; beat until cold; add 1/2 teaspoonful vanilla sugar, 1/2 cupful fine-cut candied pineapples, 1/2 cupful fine-chopped pistachio nuts or almonds; spread this filling over one layer, put on the remaining layer. Ice the cake with pistachio icing made as follows: Mix 1-1/2 cup sifted powdered sugar with 3 tablespoonfuls boiling water and a little green coloring and pistachio flavoring; pour over the cake and let stand till firm.

Kugelhupf, also called Bunt Kuchen.— One pound flour, 10 ounces butter, 2 yeast cakes, 6 whole eggs and 6 yolks, 3/4 cup of sugar, 1/2 teaspoonful salt, 1 cupful seeded raisins; break the yeast into a small bowl, add 1/2 cupful lukewarm milk and 1 teaspoonful sugar; let it stand till the yeast rises to the surface, then add 1/2 cupful of flour, mix to a stiff batter; cover and let stand till it is a light sponge. In the meantime stir butter and sugar to a cream; add the yolks one at a time, then alternately a little flour and 1 whole egg, till all are used; beat this with the right hand 10 minutes; add the raisins, and last the sponge; continue to beat 5 minutes; butter a large ribbed form with tube in the center; dust with powdered sugar, pour in the cake mixture; set the form in a warm place till the contents has risen to double its size; then place the form on a tin with salt and bake in a medium-hot oven about 45 minutes. When done, take it out of the oven, let it stand a few minutes, then turn the cake out of the form, dust it with sugar, and serve when cold.

Jelly Roll.— One half pound sugar, 9 ounces flour, 1 teaspoonful baking powder, 1 gill of milk (1/2 cupful), 3 eggs, 1/2 teaspoonful lemon extract; sift flour, sugar, and powder into a bowl and make a hollow in the center; put in milk, eggs, and lemon extract, mix all together; butter a large shallow tin pan, cover with paper, spread on the mixture thin and evenly, bake in slow oven. When done, remove the pan, let it stand a few minutes to cool off a little, then turn it upside down on a clean piece of paper, remove the paper carefully from the cake which has laid in the pan, spread some currant jelly over the surface, roll the cake up like a music roll, let it lie rolled in the paper till cold. This preparation is also nice for lady fingers.

Election Cake.— One and a half pint lukewarm milk, 1 pound sugar, 1/2 pound lard, 1/2 pound butter, 2 pounds flour, the whites of 4 eggs, 1 pound citron, 1 pound seeded raisins, 1 teaspoonful mace, 1/2 cupful rum, 3 yeast cakes. Break the yeast into a cup of lukewarm milk, add 1 teaspoonful sugar, set the cup in a warm place till the yeast rises to the surface, put 1 cupful flour into a bowl, add the yeast, mix into a stiff batter, cover, and set in a warm place to rise till the sponge is very light. In the meantime stir butter, lard, and sugar to a cream, add the mace, then alternately milk and flour, then the fruit and rum, and last the 4 whites beaten to a stiff froth; beat the whole with the hand 10 minutes, then add the sponge; continue to beat a few minutes longer, cover, and set it in a warm place to rise till double its size; butter and dust with flour a large round cake pan, pour in the cake mixture, and bake in a medium-hot oven till done. When cold, ice the cake with rum icing.

Small Sponge Cake.— Three eggs, 1/2 cup granulated sugar, 1/2 cup flour, the grated rind of 1/2 lemon, and a little lemon juice. Stir the 3 yolks with the sugar 15 minutes, then add the lemon; beat the whites to a stiff froth, add them to the yolks, and beat till the sugar is all dissolved, which will take about 10 minutes, then sift in the flour, stir the flour in lightly; butter and dust with flour a small round pan, pour in the mixture, and bake in a slow oven.

Apple Ringlets.— Peel, core, and cut into thick slices 4 large tart apples, mix 1/2 cup of flour with 1/2 teaspoonful baking powder, 1/2 teaspoonful butter, and 1/2 teaspoonful salt. Break 1 egg into 1/2 cup of cold water, beat until it foams, add the water and egg to the flour, and mix into a batter. Melt 1 tablespoonful lard and butter in a frying pan, dip the apple slices into the batter, put them into the frying pan, not too many at once, and fry light brown on both sides, keeping the pan covered while the frying is going on. Serve dusted with sugar.

Baking-Powder Rolls.— One pint flour, 1 heaping teaspoonful baking powder, 1/2 tablespoonful butter, 1/2 teaspoonful salt, 1/2 pint milk, 1 egg, 1 teaspoonful sugar. Sift flour, salt, sugar, and powder into a bowl, add the butter and rub it fine with the flour, mix the egg and milk together, pour a little of the egg milk into a cup, add the remaining to the flour, mix all together with a knife into a firm dough, turn it on to a floured board, and work it together to smooth the dough, roll it out 1/4 inch in thickness, then cut it into rounds, brush them over with a little melted butter, fold them over and set them on a buttered tin, brush the rolls over with the egg milk which was set aside, and bake in a quick oven. A good plan is to keep the rolls covered with buttered paper the first 10 minutes while baking.

Waffles.— Four ounces butter, 6 eggs, 4 ounces flour, 1 tablespoonful sugar, a pinch of mace, and a little grated lemon rind, 1/2 pint whipped cream. Stir the butter to a cream, add alternately 1 yolk, then a little flour until both are used, add the sugar, the mace, and lemon, then the whipped cream, and last 5 whites whipped to a stiff froth; rub a waffle iron with fork, pour 1 tablespoonful batter into each compartment, and bake the waffles light brown on both sides. Serve dusted with sugar.

Gateau a la Weckesser.— Half pound of granulated sugar, 13 yolks, 9 whites, 1/2 pound flour, and the rind and juice of 1 lemon. Stir sugar and yolks for 25 minutes by the clock, then beat the whites to a stiff froth; add the yolks and sugar slowly to the white while beating constantly, add the lemon, continue the beating 5 minutes, then add the sifted flour, stir in lightly; butter a large round pan and dust it with flour, pour in the batter, place the cake on a pan of salt, and bake in a slow oven. When done, turn it on to a board, which should be dusted with powdered sugar; let it lie till cold, then spread a layer of pineapple marmalade over the cake, ice it with white sugar glaze, and decorate the cake with candied fruit, of plums, apricots, and cherries. The fruit must be cut into small slices and the cherries in small dice.

Lady Cake.— Six ounces butter, 1/2 pound sugar, 1 pound flour, 10 whites of eggs, 1/2 pint whipped cream, 1 teaspoonful baking powder, 1 teaspoonful vanilla sugar. Stir butter and sugar to a cream until white and frothy, add the vanilla sugar, sift flour and baking powder together, beat 1/2 pint cream until stiff; beat also the 10 whites to a stiff froth, then add alternately the three ingredients to the creamed butter and sugar; butter and dust with flour a large round pan, pour in the mixture, and bake in a medium-hot oven. When done and cold, ice it with clear icing.

Denmark Cake.— Two pounds flour, 2 teaspoonfuls baking powder, 1-3/4 pound sugar, 1 pound butter, 2 pounds raisins, 8 eggs, 1 pint sweet milk, 1/2 pint wine, 3 tablespoonfuls allspice, 3 tablespoonfuls cinnamon, 4 nutmegs. Sift flour and baking powder together, stir butter and sugar to a cream, add gradually the yolks and spice, then alternately milk, flour, and wine, last the fruit. Bake in a large well-buttered pan in medium-hot oven.

Stullen with Baking Powder.— One pound flour sifted with 1/2 teaspoonful salt, 2 teaspoonfuls baking powder, 1/2 cup of butter, 1/2 cup of sugar, and 2 eggs, the fine-chopped peel of 1/2 lemon, 1 cupful seeded raisins, 1/2 cupful fine-cut citron, 3/4 cup of milk. Rub flour and butter together, add sugar, salt, milk, and eggs, mix all together; add last the fruit, turn the dough on to a floured board and work it a little to smooth the dough, then roll it out 1 inch in thickness, fold it over and lay the cake in a buttered pan, giving it the shape of a half moon; brush over with beaten egg and bake in medium-hot oven.

Wine Baba.— One pound flour, 2 teaspoonfuls baking powder, 1 teaspoonful salt, 4 ounces butter, 3 tablespoonfuls sugar, the fine-chopped peel of 1 lemon, 4 eggs, 1/2 pint milk, 1/2 cup currants, 1/2 cup seeded raisins, 1/2 cup fine-cut citron. Sift flour and baking powder together, stir butter and sugar to a cream, add by degrees the yolks and lemon, then alternately flour and milk, next add the fruit, and last the beaten whites. Fill the mixture into a buttered form with a tube in the center, place it in a medium-hot oven, and bake about 40 minutes or till done. In the meantime boil 1 cup sugar with 1/2 cup water 5 minutes, remove from fire, add 1 gill sherry wine and a few tablespoonfuls of raspberry syrup. When the cake is done turn it on to a sieve, place the sieve on a large plate, and pour the syrup by spoonfuls over the cake; pour that which runs below in the plate over the cake again.

Bunt Kuchen with Baking Powder.— One pint flour, 1 heaping teaspoonful baking powder, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 ounces butter, 2 eggs, 1/2 pint milk, 1/2 cup currants, 1/2 cup stoned raisins, the grated rind of 1/2 lemon. Sift flour and baking powder together, add the sugar, salt, and butter, rub the butter fine in the flour, mix the yolks with the milk and add them to the flour, mix all into a dough, add the fruit, and last the beaten whites. Fill the mixture into a round buttered form with a tube in center and bake about 35 minutes; cover the first 20 minutes with buttered paper.

Emelines.— First Part: The whites of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, 1/2 teaspoonful lemon extract, 1 tablespoonful melted butter, measured after it is melted, 2 tablespoonfuls milk. Beat the whites till stiff, then add gradually the sugar, butter, lemon extract, and milk, and last the flour. Butter a long shallow tin pan (13 inches long, 9 inches wide, and 1 inch deep), dust it with flour, pour in the mixture, smooth it even with a knife, and bake in a medium-hot oven.

Second Part: The yolks of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls milk, 1 tablespoonful butter, 1/2 teaspoonful lemon extract. Stir butter, sugar, and yolks to a cream, add lemon extract, flour, and milk; bake the same as the first part. When the cakes are nearly cold lay them over one another with a layer of jelly between, then cut it into fancy shapes like half moons, small rounds, and squares; glaze them with sugar glaze No. 927. In place of jelly, cream or any other filling may be taken. The two cakes may be spread separately with jelly, then rolled up like jelly rolls.

Sand Wafers.— Stir 4 ounces butter with 6 tablespoonfuls sugar till light and creamy, add gradually 3 eggs, the grated rind of 1/2 lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the preparation in a pastry bag, butter and dust with flour some large shallow tin pans, press small cakes from the bag on to the pans the size of a 50-cent piece, and bake in medium-hot oven. When done and cold, glaze them with fruit glaze or leave them plain.

Cream S.— Stir 1/2 pound butter with 6 ounces sugar to a cream, add 1 teaspoonful vanilla sugar and 4 eggs, stir 10 minutes; add last 1/2 pound of sifted flour. Put the preparation into a kiss syringe and press small cakes in the shape of an S into buttered and floured pans, bake in medium-hot oven, and when cold glaze them with vanilla glaze.

Aniseed Wafers.— Rub some shallow tin pans with wax, place 1/2 pound sugar and 4 whole eggs in a bowl, set the bowl into a pan of hot water, beat the contents of bowl with an egg beater 15 minutes, then remove and beat till cold; add 1 teaspoonful well-cleaned aniseed and 1/2 pound sifted flour, fill the mixture into a pastry bag and press small cakes on to the waxed tins, cover and let them stand till next day, when the little cakes have obtained a crust, then bake them in slow oven.

Cinnamon Sticks.— Four ounces of almond paste, the white of 1 egg, 4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix all together, put on to a floured board; roll it out 1/8 inch thick, cut the paste into 3 long strips 3 fingers wide, spread over an icing made as follows: Mix the whites of 2 eggs with 1/2 pound powdered sugar, add 1/2 teaspoonful cinnamon and a few drops of lemon juice, stir 5 minutes, then cut the strips into small sticks a finger wide, lay them on to buttered tins, and bake in a slow oven.

Meringue Shells.— Beat the whites of 4 eggs to a stiff froth, add 1/2 pound granulated sugar and a little vanilla sugar, stir the sugar in lightly; fill this into a pastry bag or a paper funnel; press small portions on to a double-folded paper, dust thickly with sugar, lay the paper in a pan, and bake in a slow oven. When done and cold, remove them from the paper, press the soft bottoms into shape to form a shell, and serve filled with whipped sweetened cream or ice cream.

Kisses.— Five ounces whites of egg, 1 pound granulated sugar, 1 cup water, 4 ounces powdered sugar. Put the granulated sugar and water in a saucepan, stir until the sugar is dissolved, then place the saucepan over the fire, and boil to a crack; have the whites beaten to a stiff froth, and add slowly the hot sugar while beating constantly with an egg beater, then beat until cold. This may then be used as it is, and if wanted very stiff, add the 4 ounces powdered sugar; stir it through the mixture lightly, then put the meringue in a kiss syringe, dust some paper with powdered sugar, press the mixture on to the paper in any shape desired. For shells it may be put on with a spoon, dust them with sugar, and bake in a slow oven. The oven may be left open part of the time. In place of paper, rub some tin pans with butter, then rub off all the butter with paper, and dust them with powdered sugar, then put the kisses on them.

Banana Cake.— Three bananas, 1 cup of currant jelly, 1/2 pint of whipped cream, 3 ounces butter, 3/4 cup sugar, 1-1/2 cups of flour, 1 teaspoonful baking powder, the whites of 3 eggs beaten to a stiff froth, 1/2 cup milk, the juice and grated rind of 1/2 lemon. Sift flour and baking powder together, stir butter and sugar to a cream, add the lemon, then alternately flour, milk, and the white of egg; butter 2 jelly tins of medium size, dust them with flour, divide the cake mixture evenly in the tins, and bake in a medium-hot oven. When done and cold, spread half of the jelly over one layer, cover with banana slices, lay over the second layer, put on the remaining jelly and bananas; mix the whipped cream with 1 tablespoonful fine sugar and a little vanilla, cover the whole cake with cream, or take 1 pint of whipped cream and put half of the cream between the layers and the remaining over the top, and serve.

Neapolitan Cake.— Roll out some puff paste to 1/8 inch in thickness, cut it into 3 strips 5 inches wide and about 10 inches long; moisten a large shallow tin pan with cold water, put in the strips, dust them with powdered sugar, and bake in a medium-hot oven. When done and cold, cover 1 strip with boiled vanilla cream (see recipe No. 139), put over this the second strip, and spread over some currant jelly; lay on the third strip. Mix 1/2 cup powdered sugar with 1 tablespoonful boiling water and a few drops of lemon juice, pour it over the cake, and set aside till firm.

One-Egg Cake.— One cup sugar, 1 egg, a piece of butter the size of a walnut, 2 scant cups of flour sifted with 1 heaping teaspoonful baking powder, 1/2 teaspoonful extract of lemon or vanilla, 1 cup of milk; rub butter and flour together, add the sugar, milk, and egg; mix into a batter, butter a square pan, dust with flour, put in the mixture, and bake in a medium-hot oven till done. This mixture may be baked in 3 small jelly tins, and when done lay them over one another with jelly marmalade or cream between them; or bake it in a pan 12 inches long and 8 inches wide and 1-1/2 inch deep. When done, cut the cake in half, lay them over one another with jelly or cream between, then mix 1 cup sifted powdered sugar with 1 teaspoonful lemon juice and 2 tablespoonfuls boiling water, stir until smooth, pour the icing over the cake, and let stand till firm.

For a chocolate cake, bake the cake the same way, then mix 1 cup of powdered sugar with the white of 1 egg; melt 4 ounces Baker's chocolate, add it to the sugar, mix all together, put half of it between the cake, and spread the remaining over the top of the cake.

For a strawberry shortcake, bake the mixture in 2 small well buttered and floured jelly tins, wash and mash 1 quart of strawberries, mix with 1/2 cup sugar, put half of them between the 2 layers, and the remainder on top; serve with cream or vanilla sauce, or put some whipped cream over the strawberries.

Spice Cake.— Three fourths cup butter, 1 cup molasses, 1 cup sugar, 3 eggs, 3 cups flour sifted with 1-1/2 teaspoonful baking powder, 1-1/2 teaspoonful cinnamon, 1 teaspoonful cloves, 1/2 grated nutmeg, 1 cup sour milk or cold coffee. Stir butter and sugar to a cream, add the eggs one at a time, stir a few minutes between each addition, add molasses and spice, then alternately flour and milk. Butter a square cake pan, dust with flour, pour in the cake mixture, and bake in medium-hot oven; or bake small cakes in gem pans and when cold ice them with sugar glaze.

Molasses Cake.— One cup molasses, 1/2 cup butter, 2 eggs, 1/2 cup milk, 1/2 tablespoonful ginger, 2 cups flour sifted with 1 teaspoonful baking powder. Mix and bake the same as above.

Gingerbread.— One cup brown sugar, 1 cup molasses, 1/2 cup butter or lard, 2 eggs, 1 tablespoonful ginger, 1/2 teaspoonful ground mace, 1/2 cup cold coffee, 1/2 teaspoonful salt, 1 heaping teaspoonful baking powder sifted with 3 cups of flour. Stir butter or lard with the sugar to a cream, add the eggs one at a time, stirring a few minutes between each addition; then add the spice and syrup, last the flour and coffee alternately; pour the mixture into a square or long pan previously well buttered and dusted with flour; bake in a medium-hot oven.

Ginger Snaps.— Half pound brown sugar, 1/2 pound butter, 1 pint molasses, 1 tablespoonful ginger, 1 teaspoonful cloves, 2 teaspoonfuls cinnamon, 1 teaspoonful baking powder sifted with 2 cups flour. Stir butter and sugar to a cream, add the molasses and spice; when well mixed add flour and work it into a soft dough; if necessary, add more flour, roll out very thin, cut into rounds, and bake on buttered tins.

Corn Bread.— One pint of corn meal, 1/2 cup of flour, 1 teaspoonful baking powder, 1 egg, 1/2 teaspoonful salt, 1-1/2 tablespoonful sugar, 1 cup milk. Mix all together and bake in a well-buttered square tin pan. This bread should be about 1-1/2 inch thick when done.



FROZEN DESSERTS.

Mignon Cream.— One pint milk, the yolks of 4 eggs, 1/2 cupful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with 3 tablespoonfuls of the sugar over the fire, stir until it melts and turns light brown, then add 1/4 cup hot water, let it boil to a thin syrup and add it to the milk; add the yolks, sugar, and vanilla, mix well and freeze.

Malborn Cream.— Cut 1/2 pound candied fruit into small pieces, place it in a bowl with 1/2 gill of sherry wine, then place a double boiler with 1/2 pint of milk, the yolks of 2 eggs, and 3/4 cup of sugar over the fire, stir until just about to boil, remove instantly, and when cold add 1/2 pint of cream, 1-1/2 tablespoonful best rum, put the cream in a freezer, and freeze till nearly stiff, then add the candied fruit; continue the freezing till firm.

Banana Ice Cream.— Remove the peel from 6 ripe bananas and mash them fine, mix 1 pint of cream with 1/2 pint milk, 1 cup of sugar, and 2 teaspoonfuls vanilla; put the cream into the freezer, and freeze till it begins to thicken, then add the bananas, and freeze till firm.

Frozen Caramel Cream.— Put in a double boiler 1 cup milk, 1 cup cream, 3/4 cup sugar, and the yolks of 3 eggs; beat well, then place over the fire, and stir till nearly boiling; when cold, add this slowly to the 3 beaten whites while stirring constantly; put 3 tablespoonfuls sugar over the fire, stir till it turns yellow, add a little water, boil to a syrup. When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.

Ice Cream without Milk or Cream.— One pint water, 1 ounce butter, the yolks of 3 eggs, 1 cup of sugar, the peel of 1/2 lemon, and 1/2 tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the butter several times, stir sugar and yolks to a cream, add the water and butter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze.

Lemon Sherbet.— The juice of 4 lemons and 1 orange, 2-1/2 cups sugar, 1 quart water; boil sugar and water to a syrup; when cold add the lemon and orange juice and freeze; add last 1 or 2 beaten white of eggs, mix, and serve.

Strawberry Sherbet.— Put the juice of 1 lemon over 1 quart of mashed strawberries; boil 1 quart water with 2 cups sugar, pour it over the strawberries, and when cold rub them through a sieve, then freeze; add last the white of 1 beaten egg, mix, and serve.

Coffee Frappe.— Boil 1 quart water with 1/2 cup sugar, add 4 ounces fine-ground coffee, cover and set on side of the stove 10 minutes; then strain, and when cold add the white of 1 egg; then freeze, and serve in glasses with whipped cream on top.

Coffee Sorbet.— Pour 3 pints of boiling water over 1 cup of fine-ground coffee, cover, and let it stand 15 minutes, then strain through a napkin; add 1 cup sugar, stir till dissolved, and when cold freeze it till nearly stiff; add 1 gill of the best brandy, continue the freezing for a few minutes, and serve.



CUSTARD.

Caramel Custard.— Boil 1 cup sugar with 1/2 cup water till the sugar begins to turn light brown, then pour it into a pudding-dish. Mix at the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1 teaspoonful vanilla extract; pour this into the dish, set the dish in a pan of water, and bake till the custard has set. Remove and place it for several hours on ice. In serving, turn the custard out on to a dish, and serve. This custard may be put into small molds or cups and baked the same way.

Cocoanut Caramel.— Mix the whites of 8 eggs with 1-1/2 pint of milk, 1/2 cup sugar, 1 teaspoonful vanilla extract, and 1-1/2 cup fresh cocoanut; let it stand 1 hour. Place 1 cup of sugar with 1/2 cup water over the fire, boil until it begins to turn yellow, then pour it into 6 small bowls; spread the caramel even with a spoon so that the bowls are completely lined inside, then pour in the custard, set the bowl in a pan of water so that the water reaches halfway up the bowls, and bake till the custard is firm to the touch. When done, remove the bowls and set them in a cool place. In serving, turn the custard on to small plates, and serve.

Caramel Charlotte.— Put 1/2 ounce gelatin in a small bowl with 1/2 gill of cold water; at the same time place a small saucepan with 3 tablespoonfuls sugar over the fire, stir until the sugar is melted and has assumed a rich brown color, then add 1/2 pint milk; cook and stir till the sugar is dissolved, mix the yolks of 5 eggs with 3 tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls cold milk; add a little of the hot caramel milk to the yolks, then add the yolks to the caramel milk, stir over the fire till nearly boiling; instantly remove, add the gelatin, stir until dissolved, then strain into a bowl, and set aside to cool. Beat 1 pint of cream till stiff, when the caramel mixture begins to thicken add it slowly to the cream while beating constantly; in the meantime fit a piece of white paper in the bottom of a charlotte mold, line the sides and bottom with thin slices of sponge cake, pour in the cream, cover the top with sponge cake the same way. Place the charlotte on ice for several hours. When ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain.

Strawberry Charlotte.— Prepare a strawberry fromage, No. 189, line a mold with sponge cake or lady fingers the same as in the foregoing recipe, pour in the strawberry fromage, cover with the same cake or fingers, and set on ice. When ready to serve, turn the charlotte on to a dish, remove the paper, and serve with cream, which should be sweetened with sugar and flavored with vanilla, or serve plain without the cream. In place of strawberry fromage any other kind of fromage may be used.



SAUCES.

Bismarck Sauce.— Stir the yolk of 2 eggs with 1 cup of powdered sugar to a cream, add slowly 1/2 cup of Rhine wine, beat the white to a stiff froth, add the sauce slowly to the white while beating constantly, add last 1/2 cupful whipped cream. In place of Rhine wine sherry wine may be taken.

Transparent Sauce.— Mix 1 heaping teaspoonful cornstarch in a small saucepan with 1/4 cup cold water, add 1 cupful boiling water and the thin peel of 1/2 lemon; set the saucepan over the fire, stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon juice and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added.

Orange Sauce.— Stir the yolks of 3 eggs with 1 cupful powdered sugar to a cream, add slowly 1 cupful orange juice and 3 tablespoonfuls lemon juice; beat the whites to a stiff froth, add slowly while beating constantly the orange mixture to the whites; serve either with hot or cold puddings.

Cream Sauce.— Stir the yolks of 2 eggs with 1/2 cupful powdered sugar to a cream, add 1/2 cupful orange juice and 1 tablespoonful lemon juice; beat the whites to a stiff froth, add the orange mixture slowly to the whites while beating constantly; add last 1 cupful whipped cream. In place of orange juice any kind of fruit juice may be taken, or jelly may be dissolved in hot water and used the same way.

Fruit Sauce.— Mix 1 teaspoonful cornstarch in a small saucepan with 1/2 gill of cold water, add while stirring constantly 1 cupful boiling water, the thin peel of 1/2 lemon; place the saucepan over the fire and boil a few minutes; remove from fire, add 3/4 cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with souffle and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, or apple or currant jelly.

Raspberry Sauce.— Mix 1 heaping teaspoonful cornstarch in a small saucepan with a little cold water; add slowly while stirring constantly 1 cupful boiling water, a small piece of cinnamon, and the thin peel of 1/2 lemon; place the saucepan over the fire, cook a few minutes, then remove, add 1 cupful fresh raspberry juice, 1/2 cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, a little Rhine wine or white wine may be added; serve either hot or cold. If raspberry syrup is used, omit the sugar.

Cream Cakes Glasse.— Boil 1/2 pint milk with 2 ounces butter, add 4 ounces flour, stir until it forms into a smooth paste and loosens itself from the bottom and sides of the saucepan, transfer the paste to a dish, and when nearly cold add the yolks of 4 eggs, and last the beaten whites; drop this mixture (by tablespoonfuls) on to buttered tins, not too close together, brush them over with the beaten egg, and bake to a fine golden color and well done. When done and cold, cut the cakes open on the side and fill them with vanilla cream, No. 129; half the quantity of cream will be sufficient. Place the cakes on a sieve, boil 1 cup of sugar with 1/2 cup water till the sugar begins to turn light brown (caramel), instantly remove, and pour it over the cakes.



WAR RECIPES

Economical Jelly Roll.— Separate three eggs; to the yolks add half a pound of powdered sugar; beat fifteen minutes; then add grated lemon rind; half a pound of sifted flour with a quarter teaspoonful of baking powder; add it to the mixture with the whites beaten stiff and half a cup of milk.

Spread, dust with sugar, and bake till done.

Millionaire Cake.— Cream the yolks of three eggs with one-half cup powdered sugar for ten minutes, add one-half teaspoonful vanilla and three quarters of a cup of flour sifted with one-fourth of a teaspoonful of baking powder and the beaten whites of the three eggs, butter six small layer cake tins and put in the mixture. Bake in a quick oven ten minutes.

Filling.— Put two tablespoonfuls of chocolate and three tablespoonfuls sugar with one-half cup strong coffee and boil for ten minutes, when almost cold add one-half cup well-washed butter, teaspoon vanilla in small portions; when thick and creamy spread between layers and on top and decorate with candied cherries.

Probasco Cream.— Mix 4 ounces flour with 2 ounces butter, 2 ounces ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to a firm paste; let rest 1 hour, roll out 1/4 inch thick, lay a small jelly tin over, cut around it, lay the round piece of paste on a buttered tin, brush over with egg and bake a fine golden color. Add to 1/2 pint whipped cream, 1 teaspoonful granulated gelatine dissolved in 2 tablespoonfuls milk, flavor with 1/2 teaspoonful vanilla and sweeten with 2 tablespoonfuls sugar, fill into a round form and set on ice.

Boil 1 pound of chestnuts 20 minutes, remove the outside shells and the brown skin, place the nuts in a saucepan, cover with boiling water, cook till very tender, drain and press through a sieve, add 2 tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and 1/2 tablespoonful melted butter. Set on ice. Shortly before serving turn the cream on the almond cake, put the chestnut puree in a pastry bag with a small tube in the end, press the puree in the form of spaghetti around the cream and cover the cream with a thick layer of pulverized macaroons with sponge sugar, sprinkle over 1 tablespoonful satin sugar, ornament with whipped cream and sprinkle with fine pistachio nuts.

Prune Souffle.— Wash and soak 1 cup of prunes over night, next day drain, remove pits, and add them to 3 whites of eggs beaten stiff; add 1 teaspoonful vanilla, put in buttered and sugared souffle dish, set in shallow pan with a little water, set in a medium oven to poach till done, which will take about 40 minutes.

Apricot Whip.— Rub half a cup of apricots after they have been cooked through a sieve, add half a bottle of cream beaten stiff to it and two tablespoons powdered sugar and half a teaspoon vanilla, put in six sherbet glasses and decorate with lady fingers around the edge.

Coffee Parfait.— Put 1/4 cup granulated sugar with one tablespoon cornstarch and one pint of milk over the fire and boil five minutes, then add two tablespoons coffee extract and 1/2 teaspoon vanilla; when cool freeze, put into four parfait glasses and decorate with whipped cream.

Dorothy Royal.— Bake a cup cake mixture in a sheet pan, when done and cool, cut into square pieces and pour over a sauce made as follows: put one cup of sugar with half a cup of milk, a tablespoon of butter and one square of chocolate over the fire and cook until thick and creamy, about ten minutes; pour hot over the cake, add a spoonful of whipped cream on every piece and sprinkle chopped walnuts over all.

Peach a la Melba.— Put one tablespoon of vanilla ice cream on a round of sunshine cake, on it lay half a preserved peach and pour over two tablespoons melba syrup made as follows: melt 1/2 cup raspberry syrup to which has been added one tablespoon fine cut candied cherries and decorate with whipped cream.

Praline Cream.— Put 1/4 cup granulated sugar with one tablespoon cornstarch and one pint milk over the fire and boil five minutes, stirring all the time, then add the yolks of two eggs and one teaspoon vanilla and set aside to cool, in another saucepan put 1/2 cup granulated sugar with 1/4 cup water over the fire and boil until it turns a golden brown; pour on a buttered marble and when cold roll with a rolling pin until fine, sprinkle into the cooked mixture, add 1/2 pint cream and freeze in a well-packed freezer.

Prune Whip.— Rub 1/2 cup prunes after they have been cooked through a sieve; add 1/2 bottle whipped cream to it and two tablespoonfuls powdered sugar, 1/2 teaspoon vanilla, serve in six sherbet glasses with lady fingers around the edge.

War Bread.— Two cups of rye flour, one cup bran, one cup Indian meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm water, two tablespoonfuls molasses, one teaspoonful fat; put flour, bran and meal into a bowl, add the salt and rub the fat through the flour, then add the yeast and crumble it fine, then add the warm water and mix well about 15 minutes, cover and let raise to double its height, then add some wheat flour slowly while kneading the dough to a soft firm dough; shape it into loaves, put into buttered pan, let rise again till double its size, and bake in a medium hot oven till done about 3/4 of an hour.

Bran Muffins.— Put one cup of bran and one cup of whole wheat in a bowl, add one teaspoon salt and one teaspoon fat and rub it through until fine and then add one egg, two tablespoons molasses and one cup milk and a heaping teaspoon baking powder, mix well and put in buttered and floured muffin tins and bake about fifteen minutes.

Oatmeal Cookies.— Cream two tablespoons butter with 1/2 cup sugar until white and creamy, add one egg and stir again a few minutes, then add 1/2 cup oatmeal and 1/2 cup flour, two tablespoons raisins, one tablespoon molasses and 1/4 cup milk; drop by teaspoons on well-buttered tins and bake in a hot oven about ten minutes.

Vienna Pancakes.— Put two ounces flour with three eggs in a bowl, add 1/2 teaspoon salt, one cup milk, one teaspoon sugar and beat fifteen minutes, heat a large well-cleaned frying pan, melt 1/2 tablespoon fat or butter, pour in the mixture, turn the pan from side to side, let the batter run up the sides of the pan, continue until the batter has formed a coating on bottom and sides of the pan, then set in a hot oven and bake until light brown on top; serve dusted with powdered sugar and the juice of 1/2 lemon.

Checkerboard Sandwiches.— Take an 8-cent white loaf of bread, and an 8-cent loaf of brown bread, cut off crusts on all sides of both loaves; now cut into lengths of 2 inches thick, butter thickly on all sides, lay a white strip next a brown strip of bread alternately to form checkers; then roll in a wet napkin and set aside to chill; when required cut in slices and serve. When finished they should look like checkerboards.

Domino Sandwiches.— Stir one cream cheese with 1/2 cup cream and two dashes of paprika until smooth; spread on brown bread and cover with brown bread; cut the sandwiches 1-1/2 inches by three inches and decorate top with the cheese mixture put through a pastry bag to represent dominoes.

Minced Ham Sandwiches.— Put cooked ham through meat machine and to one cup of ham add 1/4 cup mayonnaise spread between thin pieces of wheat bread cut in diagonal shapes and put a little of the mixture in the center of each sandwich.

Fruit Sandwich.— Cook 1/2 cup dates and 1/2 cup figs in water five minutes; drain, chop fine, mix with 1/2 cup apple or currant jelly and 1/2 cup of chopped walnuts or pecans. Cut graham bread into round and heart shapes and put mixture between and decorate top with a little of the mixture.

Toasted Cheese Roll.— Sprinkle grated cheese on thin slices of wheat bread that has been buttered, sprinkle a little paprika over it and toast until cheese is melted, holding cheese side to the flame. Then roll quickly, hold together with a toothpick and toast the outside.

Cheese Balls.— Grate one-third of a cup of American cheese, add the beaten whites of one egg to it and a little paprika, drop by teaspoonfuls into bread crumbs and then fry in hot fat a minute till brown; nice served with fish or salad.

Horn of Plenty Salad.— Cut pineapple from top lengthwise cutting across the bottom, remove the fruit of pineapple, cutting it in small pieces, careful not to break the skin; add one pint of fine cut peeled apples, one pint of fine cut celery, 1/2 cup of walnut meats broken, mix with 1 cup of fine mayonnaise, arrange the pineapple on a platter the green top up and fix it to look like a horn of plenty; fill in the salad, pour over one cup of fine mayonnaise, spread it smooth with a knife, decorate with celery tops, candied cherries and chopped pistachio nuts.

Grape Fruit Salad.— Cut three grape fruit and three oranges in half and take out the pieces, add one pint fine cut celery, four tablespoons fine mayonnaise and put back in the grape fruit shells that have been cleaned out and scalloped. Mask with mayonnaise and garnish with pieces of grape fruit and orange and celery leaves, sprinkle finely chopped pistachio nuts over all.

Waldorf Salad.— Peel, core and cut fine, four apples, add one pint finely cut celery to it and mix two tablespoonfuls broken English walnuts previously boiled in salted water, add four tablespoonfuls fine mayonnaise and mix well, pile on a platter and mask with mayonnaise, garnish with pieces of red apple, celery leaves and walnuts.

Pear farcis fromage a la Rocquefort.— Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.

Russian Dressing.— Put 2 yolks of eggs in a bowl, set the bowl in cracked ice or cold water, add to the yolks 1/4 teaspoonful dry mustard, add 1/4 cup of salad oil, in small portions till absorbed by the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and 1 tablespoonful whipped cream.

Green Pepper farcis fromage a la Cream.— Have a washed green pepper scooped out so the seeds are all removed. Mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.

When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.



CONTENTS.

[Recipe numbers were added by the transcriber, as were any items in [brackets]. All headers were printed as shown; they do not always correspond to headers in the body text.]

SAUCES.

PAGE

1. Wine Chaudeau 5 2. White Wine Sauce 5 3. Wine Cream Sauce 5 4. Claret Sauce 5 5. Bishop Sauce 6 6. Madeira Sauce, No. 1 6 7. Madeira Sauce, No. 2 6 8. Butter Sauce 6 9. Sherry Wine Sauce, No. 1 6 10. Sherry Wine Sauce, No. 2 6 11. Sherry Wine Sauce, No. 3 6 12. Wine or Brandy Sauce 7 13. Arrack Sauce (Allemande) 7 14. Arrack Sauce (English) 7 15. Brandy Sauce with Milk ("English Style") 7 16. Brandy Sauce (American), No. 1 7 17. Brandy Sauce, No. 2 7 18. Punch Sauce 7 19. Rum Sauce 8 20. Sauce a la Diaz 8 21. Wine Chaudeau with Rum 8 22. Wine Sauce with Almonds and Raisins 8 23. Hard Sauce 8 24. Hard Sauce with Cherries 9 25. Strawberry Sauce 9 26. Sauce of Apricots 9 27. Sauce of Cherries, No. 1 9 28. Sauce of Cherries, No. 2 9 29. Strawberry Hard Sauce 9 30. Raspberry Sauce, No. 1 10 31. Raspberry Sauce, No. 2 10 32. Huckleberry Sauce 10 33. Sauce of Dried Cherries 10 34. Nut Sauce 10 35. Hard Sauce with Nuts 10 36. Strawberry Custard Sauce 11 37. Fruit Sauce (not boiled) 11 38. Peach Sauce, No. 1 11 39. Peach Sauce, No. 2 11 40. Sauce of Currants and Raspberries 12 41. Cream Sauce with Jelly, No. 1 12 42. Cream Sauce with Jelly, No. 2 12 43. Lemon Sauce, No. 1 12 44. Lemon Custard Sauce 12 45. Lemon Sauce with Liquor 12 46. Sauce a l'Orange 12 47. Sauce au Kirsch 13 48. Lemon Sauce, No. 2 13 49. Lemon Cream Sauce 13 50. Almond Sauce 13 51. Chocolate Sauce 13 52. Chocolate Cream Sauce 13 53. Vanilla Cream Sauce 14 54. Vanilla Sauce 14 55. Sauce a la Cream (sweet) 14 56. White Sauce 14 57. Cream Sauce (plain) 14 58. Vanilla Sauce (plain) 14 59. Vanilla Sauce with Cognac 14 60. Caramel Sauce 15 61. Coffee Cream Sauce 15 62. Nutmeg Sauce 15 63. Orange Cream Sauce 15 64. Sabayon Sauce 15 65. Strawberry Chaudeau Sauce 16 66. Pineapple Chaudeau Sauce 16 67. Raspberry Chaudeau Sauce 16 68. Cocoanut Snow Sauce 16 69. Cocoanut Sauce (another way) 16 70. Snow Sauce with Orange Flavor 16 71. Pistachio Sauce 17 72. Cold Pineapple Sauce 17

FRUIT AND SUGAR SYRUPS.

73. Plain or Sugar Syrup 17 74. Pineapple Syrup 17 75. Strawberry Syrup 17 75a. Raspberry Syrup 18 76. Raspberry and Currant Syrup 18 77. Raspberry Syrup without Fruit 18 78. Raspberry Syrup without Boiling 18 79. Blackberry Syrup 18 80. Peach Syrup 19 81. Apricot Syrup 19 82. Cherry Syrup 19 83. Wild Cherry Syrup 19 84. Wild Cherry Bark Syrup 19 85. Vanilla Syrup 19 86. Vanilla Cream Syrup 19 87. Cream Syrup 20 88. Lemon Syrup 20 89. Lemon Syrup with Oil of Lemon 20 90. Lemon Syrup (another way) 20 91. Lemon Syrup (plain) 20 92. Orange Syrup 20 93. Orange Flower Syrup 20

ESSENCES AND EXTRACTS.

94. Essence of Lemon 21 95. Essence of Vanilla 21 96. Bishop Essence 21 97. Essence of Oranges 21 98. Peach Essence 21 99. Bitter Almond Essence 21 100. Coffee Essence 21 101. Celery Essence 21 102. Strawberry Essence 22 103. Raspberry Essence 22 104. Rose Essence 22 105. Orange Blossom Extract 22 106. Orange Peel Extract 22

MERINGUES.

107. Italian Meringue 22 108. Plain Meringue 22 109. Spinach Green for Coloring 23 110. Sugar Color 23

COLORED AND FLAVORED SUGARS.

111. Lemon Sugar 23 112. Vanilla Sugar 23 113. Red Sugar 23 114. Green Sugar 23

FRENCH CREAMS.

115. Creme francaise a la vanille 23 116. Creme francaise au chocolat 24 117. Creme francaise aux amandes 24 118. Creme francaise au Cafe 24 119. Creme francaise au The 24 120. Creme francaise au Marasquin 25 121. Creme francaise au rhum 25 122. Petits pots creme a la vanille 25 123. Creme au bain-Marie au caramel 25 124. Creme au bain-Marie au chocolat 25 125. Vienna Orange Cream 26 126. Vienna Lemon Cream 26 127. Milk Cream 26 128. Russian Cream 28 129. Sabayon of Oranges 27 130. Sabayon of Lemon 27 131. Whipped Cream 27 132. Whipped Cream with Strawberries 27 133. Cream with Pineapple 27 134. Whipped Cream with Chocolate 28 135. Whipped Cream with Oranges 28 136. Creme fouettee a la Cobby 28 137. Whipped Cream with Peaches 28 138. Whipped Cream with Cherries 28

BOILED CREAMS.

139. Vanilla Cream 29 140. Chocolate Cream 29 141. Orange Cream 29 142. Almond Cream 29 143. Coffee Cream 29 144. Creme Frangipane a la vanille 29

JELLIES.

[145. Jellies 30] 146. To Clarify Gelatine 30 147. To Clarify Sugar 30 148. To Clarify Fruit Juice 30 149. Jelly Bag 31 150. Orange Jelly 31 151. Plain Orange Jelly 31 152. Lemon Jelly 32 153. Strawberry Jelly 32 154. Pineapple Jelly 32 155. Jelly of Peaches 33 156. Raspberry Jelly 33 157. Wine Jelly 33 158. Rhine Wine Jelly 34 159. Champagne Jelly 34 160. Apple Jelly 34 161. Cider Jelly 34 162. Rose Jelly 35 163. Gelee russe 35 164. Macedoine de fruit a la russe 35 165. Calvesfoot Jelly 35 166. Macedoine de fruits au vin du Rhine 36 167. Gelee a la moscovite 36 168. Orange Baskets with Jelly 37 169. Orange Quarters Used for Garnishing Jellies and Other Dishes 37 170. Almond Blanc-Mange 37 171. Chocolate Blanc-Mange 38 172. Blanc-mange marbre au chocolat 38 173. Cream Blanc-Mange 38 174. Plain Blanc-Mange 39 175. Cocoanut Blanc-Mange 39 176. Neapolitan Blanc-Mange 39 177. Nest with Eggs 39 178. Fromage bavarois a la vanille, No. 1 40 179. Fromage bavarois a la vanille, No. 2 40 180. Fromage bavarois aux pistache 40 181. Fromage bavarois aux amandes 40 182. Fromage bavarois au Cafe 41 183. Fromage bavarois au The 41 184. Fromage bavarois au chocolat 41 185. Lemon Fromage 41 186. Orange Fromage 41 187. Pineapple Fromage 42 188. Peach Fromage 42 189. Strawberry Fromage 42 190. Rum Bavarois 43 191. Fromage Bavarois Cardinal 43 [192. Bavarois 43] 193. Fromage bavarois au pain noir 43 194. Snow Pudding 44 195. Wine Pudding 44 196. Apple Jelly Pudding 44 197. Maraschino Pudding 44 198. Manilla Pudding 45 199. Rum Pudding 45 200. Fine Chocolate Pudding 45 201. Fine Claret Pudding 46 202. White Wine Pudding 46 203. Cold Apple Pudding 46

FINE COLD PUDDINGS.

204. Pudding a la polonaise 47 205. Peach Pudding with Champagne 47 206. Pineapple Pudding a la royale 48 207. Orange Pudding a la maltaise 48 208. Pudding de Savoie a L'orange 49 209. Chestnut Pudding a la dauphine 49 210. Pudding a la Girot 50 211. Chocolate Pudding a la Hollandaise 50 212. Pudding a la reine 51 213. Pudding a L'allemande 51 214. Strawberry Pudding 52 215. Imperial Pudding 52 216. Suedoise of Apples 53 217. Suedoise of Pears 54 218. Timbale de peche a la conde 54 219. Timbale de riz a la napolitaine 55 220. Pear Timbale 55 221. Timbale a la sicilienne 55 222. Timbale of Mixed Fruit 56 223. Chocolate Plombiere 56 224. Orange Plombiere 56 225. Rum Plombiere 56 226. Plombiere of Maraschino Curacoa 57 227. Pistache Plombiere 57 228. Plombiere aux Cafe 57 229. Tea Plombiere 57 230. Peach Plombiere 57 231. Vanilla Plombiere 57 232. Strawberry Plombiere 58 233. Pineapple Plombiere 58

FROZEN PUDDINGS.

234. Frozen Strawberry Pudding 58 235. Rich Ice Cream Pudding 59 236. Pudding a la Pueckler-Muskau 59 237. Ice Pudding a la Prince Pueckler 59 238. Chocolate Ice Cream Pudding 59 239. Bombe a la Altenberg 60 240. Bombe a la parisienne 60 241. Pineapple Cream for Bombe a la parisienne 60 242. Ice Pudding with Pumpernickel 61 243. Ice Pudding with Almonds 61 244. Frozen Puddings a la Montmorency 61 245. Pudding Glace a la Metternich 62 246. Pudding a la Duchesse de Berry 62 247. Pudding Glace a la allemande 63 248. Frozen Pudding a la Richelieu 63 249. Frozen Chestnut Pudding 64 250. Frozen Apple Pudding 64 251. Mousse a L'ananas 65 252. Mousse a la vanille 65 253. Mousse a L'orange 65 254. Mousse au chocolat 65 255. Mousse au maraskino 66

PAINS DE FRUITS.

256. Pain of Strawberries 66 257. Pain d'ananas 66 258. Pain d'ananas a la parisienne 66 259. Pain de peches 67 260. Pain a la Victoria 67 261. Pain de peches a la Richelieu 67 262. Pain de peches a la conde 68 263. Pain de pommes a la conde 68

ICE CREAMS.

264. Directions for Making Ice Cream 69 265. Ice Cream (large quantity) 70 266. Fine Vanilla Ice Cream 70 267. Custard Ice Cream 70 268. Plain Ice Cream 70 269. Plain Ice Cream (another way) 70 270. Pistachio Ice Cream 71 271. Maraschino Ice Cream 71 272. Caramel Ice Cream 71 273. Tea Ice Cream 71 274. Coffee Ice Cream, No. 1 71 275. Coffee Ice Cream, No. 2 72 276. Ice Cream, Simple 72 277. Plain Chocolate Ice Cream 72 278. Nut Ice Cream 72 279. Fine Chocolate Ice Cream 72 280. Strawberry Ice Cream 73 281. How to Make Ice Cream without a Freezer 73 282. Vanilla Ice Cream, No. 1 73 283. Vanilla Ice Cream, No. 2 73 284. Fruit Ice Cream 74 285. Fruit Ice 74 286. Cold Sugar Syrup for Fruit Ice 74 287. Strawberry Ice 74 288. Pineapple Ice 75 289. Tutti Frutti Ice 75 290. Peach Ice 75 291. Melon Ice 75 292. Orange Ice 75 293. Lemon Ice 75

SORBETS.

[294. Sorbet 75] 295. Champagne Sorbet 75 296. Pineapple Sorbet 76 297. Strawberry Sherbet 76 298. Orange Granite 76 299. Spongada aux peches 76 300. Spongada au chocolat 77 301. Spongada au Cafe 77 302. Spongada au marasquin 77 303. Orgeat of Almond Milk 77 304. The polonaise 77 305. Iced Tea 78 306. Iced Coffee 78 307. Bread Crumbs 78 308. How to Prepare a Pudding Form 78

BOILED AND BAKED PUDDINGS.

309. Plum Pudding 79 310. English Plum Pudding 79 311. Biscuit Pudding 80 312. Cottage Pudding (baked) 80 313. Cottage Pudding (boiled) 80 314. Cottage Apple Pudding 81 315. Batter Fruit Pudding 81 316. Prince Regent Pudding 81 317. Layer Pudding (German style) 81 318. Portugal Pudding 82 319. Ipsilanti Pudding 82 320. Fine Cherry Pudding 82 321. Cherry Pudding of Preserved Cherries 83 322. Cherry Batter Pudding 83 323. Plain Suet Pudding 84 324. Suet Pudding with Apples 84 325. Blackberry Pudding 84 326. Cherry Suet Pudding 85 327. Suet Pudding with Nuts 85 328. Suet Pudding with Raisins 85 329. Suet Fruit Pudding 85 330. Marrow Pudding 85 331. Fig Pudding 86 332. Apple Pudding (baked) 86 333. Pineapple Pudding or Souflee 86 334. Almond Sponge Pudding 87 335. Nut Pudding 87 336. Uncle Tom's Pudding 88 337. Plain German Flour Pudding 88 338. The Queen of Puddings with Strawberries 88 339. Indian Pudding (boiled) 88 340. Indian Pudding (baked) 89 341. Graham Flour Pudding 89 342. Madeira Pudding 89 343. Almond Pudding 90 344. Boiled Bread Pudding 90 345. Zwieback Pudding, No. 1 90 346. Cabinet Pudding 91 347. Lemon Pudding (baked) 91 348. Zwieback Pudding, No. 2 91 349. Pumpernickel Pudding 91 350. Vienna Pudding 92 351. Chocolate Pudding 92 352. Apple Pudding with Almonds 92 353. Nudel Pudding 93 354. Potato Pudding 93

BREAD AND APPLE PUDDINGS.

355. Plain Bread Pudding, No. 1 94 356. Plain Bread Pudding (baked), No. 2 94 357. Bird's Nest Pudding 94 358. Bread Pudding (boiled) 95 359. Bread Fruit Pudding 96 360. Bread Sponge Pudding 96 361. Hanoverian Pudding 96 362. Huckleberry Pudding (German style) 97 363. Rye Bread Pudding 97 364. Apple Pudding (German art) 97 365. English Apple Pudding 98 366. Apple Pudding (boiled) 98 367. Apple Bread Pudding (German art) 98 368. Bread Pudding with Apples 99 369. Apple Rice Pudding (German art) 99 370. Apple Pudding a l'allemande 99 371. Old-Fashioned Apple Pudding 100 372. Roly-Poly 100 373. Roly-Poly Tutti Frutti 101

SOUFLEES, PANCAKES, OMELETS AND FRITTERS.

374. Plain Souflee 101 375. Almond Souflee 102 376. Lemon Souflee 102 377. Vanilla Souflee 103 378. Orange Souflee 103 379. Chocolate Souflee 103 380. Macaroon Souflee 103 381. Apple Souflee, No. 1 103 382. Apple Souflee, No. 2 104 383. Apple Souflee, No. 3 104 384. Apple Souflee, No. 4 104 385. Pineapple Souflee 105 386. Rhubarb Souflee 105 387. Cherry Souflee 105 388. Gooseberry Souflee 106 389. Raspberry Souflee 106 390. Cherry Omelets 106 391. Fruit Pancakes 106 392. Huckleberry Pancakes 106 393. Strawberry Pancakes 107 394. Cherry Pancakes 107 395. Pancakes with Currants and Raspberries 108 396. Plain German Pancakes 108 397. Lemon Pancakes 108 398. Peach Pancakes 108 399. Apple Pancakes 108 400. Apple Fritters 109 401. Cherry Fritters 109 402. Orange Fritters 109 403. Rice Fritters 110 404. Cocoanut Fritters 110 405. Currant Fritters 110 406. Walnut Fritters 110 407. Omelette Souflee a la vanille 111 408. Omelette Souflee Confitures 111 409. Omelette Souflee with Chocolate 111 410. Omelette Souflee with Cocoanut 111 411. Rum or Maraschino Souflee 111 412. Vienna Souflee 112 413. Peach Souflee 112 414. Apricot Souflee 112 415. Farina Souflee (Vienna art) 112 416. Farina Souflee (Italian art) 113 417. Farina Souflee 113 418. Strawberry Souflee 113 419. Chestnut Souflee 113 420. Beignet Souflee 114 421. Potato Souflee 114 422. Vanilla Koch 114 423. Cream Koch (boiled) 115 424. Nudel Souflee 115 425. Macaroon Souflee 115 426. Zwieback Koch 115 427. Almond Koch with Snow Sauce 116 428. Plain Koch with Strawberry Chaudeau 116 429. Apple Koch, No. 1 117 430. Apple Koch, No. 2 117 431. Apple Koch with Almonds and Raisins 117 432. Jelly Koch 117 433. Cream Koch 118 434. Cream Koch with Sponge Cake 118 435. Almond Koch 118 436. Nudel Koch 118 437. Nudel Koch (boiled) 118 438. Nut Koch, No. 1 119 439. Nut Koch, No. 2 119 440. Rice Koch 119 441. Vanilla Almond Koch 120 442. Koch with Orange Chaudeau 120 443. Orange Chaudeau 120 444. Koch with Nut Cream 120 445. Koch with Chocolate Beguss 121 446. Beignets with Fruit 121 447. Beignets with Zwieback 122 448. Poor Knight (Arme Ritter) 122 449. Apple Beignets 122 450. Poveison 122 451. Poveison of Pineapple 123 452. Beignets a la Marie-Louise 123 453. Beignets de creme a la francaise 123 454. Peach Beignets 123 455. Batter for Beignets 124 456. Pineapple Beignets 124 457. Beignets of Nudels 124 458. Beignets a la polonaise 124 459. Pannequets a la royale 125 460. Pannequets a la vanille 125 461. Pannequets meringues 125 462. Plain Omelet 126 463. Rum Omelet 126 464. Strawberry Omelet 126 465. Huckleberry Omelet 127 466. Orange Omelet 127 467. Jelly Omelet 127 468. Omelette a la francaise 127