NEW ENGLAND ELECTION CAKE

1 cup bread dough slightly rounded. 1/3 cup Cottolene. 2 eggs. 1 cup soft brown sugar. 1/2 cup sour milk. 2/3 cup seeded and shredded raisins. 6 large figs chopped fine. 1-1/4 cups flour. 1/2 teaspoon soda. 1/4 teaspoon cloves. 1/2 teaspoon nutmeg. 1/2 teaspoon cinnamon. 1 teaspoon salt.

PROCESS: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-buttered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moderate oven. Spread with

MILK FROSTING

1-1/2 cups granulated sugar. 1/2 cup rich milk. 1 teaspoon butter. 1/4 teaspoon each vanilla and lemon extract.

PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable.

CHOCOLATE LAYER CAKE

4 squares chocolate. 3 tablespoons boiling water. 1/3 cup Cottolene. 1-1/2 cups sugar. 1/2 cup milk. 2 cups pastry flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 3 eggs. 1/2 teaspoon Vanilla.

PROCESS: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn into buttered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page 56) and sprinkle with shredded toasted almonds before frosting sets.

VALENTINE CAKES

2/3 cup Cottolene. 2 cups sugar. 4 eggs. 1 cup milk. 3-1/4 cups flour. 4-1/2 teaspoons baking powder. 1 teaspoon rose water. 1/4 teaspoon mace. 1/2 teaspoon salt.

PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Combine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies.

SEED CAKES

2/3 cup Cottolene. 2 cups sugar. 2 eggs well beaten. 1 teaspoon soda. 1 cup buttermilk. 1 teaspoon salt. Flour. 1-1/2 tablespoons caraway seeds. Raisins.

PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking.

CHOCOLATE NUT AND FRUIT COOKIES

1/3 cup Cottolene. 1 cup sugar. 1/4 cup grated chocolate. 2 extra tablespoons sugar. 2 tablespoons boiling water. 2 eggs well beaten. 1 cup nut meats chopped. 1 cup raisins seeded and shredded. 2-1/4 cups flour. 3 tablespoons baking powder. 1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add the two extra tablespoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven.

RAISIN CAKELETS

1/3 cup Cottolene. 1 cup fine sugar. 2 eggs well beaten. Yolk 1 egg. 1/2 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 cup raisins seeded and cut in pieces. 1 tablespoon flour. Blanched and shredded almonds.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.

PLAIN GINGER CAKES

1 cup N. O. molasses. 2 teaspoons soda. 1/2 cup Cottolene. 1/2 cup boiling water. 4 cups flour. 1 teaspoon salt. 1 tablespoon ginger. 1 teaspoon cinnamon. 1/4 teaspoon cloves.

PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties.

BROWNIES

3 tablespoons Cottolene. 1 egg well beaten. 1/4 cup powdered sugar. 1/3 cup bread flour. 1/3 cup N. O. molasses. 3/4 cup pecan nut meats broken in small bits. 1/4 teaspoon salt. 1/2 teaspoon ginger.

PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake.

BRANDY SNAPS

1/2 cup molasses. 1/4 cup Cottolene. 7/8 cup flour. 2/3 cup granulated sugar. 1 tablespoon ginger. 1/4 teaspoon nutmeg. 1/8 teaspoon salt.

PROCESS: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp.

BAKING POWDER BISCUITS

2 cups pastry flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 2 tablespoons Cottolene. 3/4 cup milk or water.

PROCESS: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes.

CREAM FRUIT ROLLS

2 cups pastry flour. 1/2 teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 cup cream. Dates.

PROCESS: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes.

LITTLE CREAM BISCUIT

2 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon Cottolene. 3/4 cup of rich cream.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.

WHEAT MUFFINS

3 tablespoons Cottolene. 1/4 cup sugar. 3/4 cup thin cream or milk. 4 teaspoons baking powder. 2 cups flour. 1/2 teaspoon salt. 1 egg beaten very light.

PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.

GRAHAM MUFFINS

1 cup Graham flour. 1 cup white flour. 1/4 cup sugar or molasses. 1 teaspoon salt. 1 cup milk. 1 egg beaten very light. 2 tablespoons Cottolene. 4 teaspoons baking powder.

PROCESS: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven.

CORN MUFFINS

1 cup corn meal. 1 cup white flour. 4 teaspoons baking powder. 1/4 cup sugar. 1/2 teaspoon salt. 1 cup thin cream or milk. 2 eggs beaten very light. 2 tablespoons Cottolene.

PROCESS: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.

POPOVERS

1 cup flour. 1/4 teaspoon salt. 7/8 cup milk. 1 teaspoon melted Cottolene. 2 eggs beaten very light.

PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.

SOUR MILK GRIDDLE CAKES

2-1/2 cups flour. 1 teaspoon salt. 1 tablespoon Cottolene. 2 cups rich sour milk. 1-1/4 teaspoons soda. 1 egg lightly beaten.

PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side.

WAFFLES

3-1/2 cups flour. 2 tablespoons baking powder. 1 teaspoon salt. 2 cups milk. Yolks 4 eggs. Whites 4 eggs. 1 tablespoon melted Cottolene.

PROCESS: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup.

GERMAN COFFEE CAKE

1 cup scalded milk. 3 tablespoons Cottolene. 1/3 cup sugar. 1/2 teaspoon salt. 1 compressed yeast cake dissolved in 1/4 cup lukewarm water. 1 egg well beaten. 1/2 cup seeded and shredded raisins. Flour.

PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:

Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.

SALAD ROLLS

1 cup scalded milk. 1-1/2 cups flour. 3 tablespoons sugar. 1/8 cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dissolved in 1/4 cup lukewarm water. 3/4 teaspoon grated lemon rind. Flour.

PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk.

CINNAMON ROLLS

2 cups scalded milk. 2/3 cup sugar. 1 compressed yeast cake in 1/2 cup lukewarm water. 1 teaspoon salt. 4 tablespoons granulated sugar. 3 eggs lightly beaten. 1/2 teaspoon cinnamon. 1/3 cup Cottolene. Flour.

PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.

BLUEBERRY TEA CAKE

3 tablespoons Cottolene. 1/2 cup sugar. 1 egg. 2-2/3 cups bread flour. 4 teaspoons baking powder. 1 teaspoon salt. 1 cup milk. 3/4 cup berries.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter.

DOUGHNUTS

3 eggs. 1-1/3 cups sugar. 3 tablespoons Cottolene. 5 cups bread flour. 1 teaspoon nutmeg. 2 teaspoons salt. 1-1/4 cups sour cream. 1-1/2 teaspoons soda.

PROCESS: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar.

CRULLERS

4 tablespoons Cottolene. 1-1/4 cup sugar. 2 eggs. 4 cups flour. 1/4 teaspoon nutmeg. 4 teaspoons baking powder. 1/2 teaspoon salt. 3/4 cup milk. 1/4 cup Sherry wine. Cinnamon and powdered sugar.

PROCESS: Cream the Cottolene, add sugar gradually, beating constantly. Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thickness. Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon.

FRIED OYSTERS (IN CRACKER MEAL)

Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in egg, diluted with two tablespoons cold water to each egg. Then dip in fine cracker meal. It is very important that each oyster is well covered with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown paper, garnish with stuffed olives and sprays of parsley.

FRIED OYSTERS (IN BATTER)

Follow directions in the foregoing recipe, and dip oysters in batter (see next page). Fry in deep hot Cottolene, turn occasionally. Drain and serve on folded napkin, garnished with curled celery and slices of lemon rind dipped in finely chopped parsley.

BATTER

1 cup bread flour. 1/2 teaspoon salt. 1/2 teaspoon celery salt. 1/8 teaspoon pepper. 2 eggs. 3/4 cup milk.

PROCESS: Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth. Beat eggs thick and light, cut and fold them into batter. Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene.

COD FISH BALLS

1 cup "picked up" codfish. 2-2/3 cups potatoes. 1 egg well beaten. 1 tablespoon butter. Few grains pepper.

PROCESS: Wash fish and cover with cold water; let stand several hours, "pick up" in small pieces. Wash, pare and cut potatoes in small cubes, measure them, soak in cold water for an hour; cook with fish in boiling water until potatoes are soft. Drain through a sieve until quite dry; return to sauce-pan in which they were cooked, mash thoroughly that there may be no lumps left in potatoes. Add butter, egg and pepper. Beat with a slotted wooden spoon until very light. Season with salt if necessary. Take up by rounded tablespoons, place in croquette basket and fry one minute in deep hot Cottolene (frying six fish balls at a time); drain on brown paper. Allow fat to reheat between fryings.

MAITRE D'HOTEL BUTTER

PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given; also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice, drop by drop, beating constantly. This is used as a dressing for certain kinds of fish.



INDEX

PAGE

Alabama Salad 50

Ambrosia 27

Anise Seed Wafers 27

Apple, Baked 160 Baked and Stuffed with Figs 138 Cake with Lemon Sauce 37 Crab, Spiced 147 and Date Salad 174 Pie (Plain Paste) 124 Rings 173 Sauce, Chantilly 17 Sauce, Spiced 38 Thorn 171

Apricot Dumplings 161 Frozen 117 Sauce, Dried 46

Asparagus, Cream of 66 Salad 72 Tips in Croustades 85 with Butter Sauce 70

Banana Baked (Sultana Sauce) 60 Fritters 126 Sauce 24

Beans, Boiled, White 39 String, Buttered 36 String, Salad 91 Stringless, with Bacon 67

Bechamel Sauce 85

Beef, Boiled 23 Corned, boiled with Vegetables 73 Braised 139 Fillets, Pan Broiled 108 Fillet Roast 125 Pot Roast 166 Rolled Rib Roast 146 Spiced 114 Tongue, Braised 29

Beets, Buttered 143 in Drawn Butter 92 Pickled 136

Biscuit, Baking Powder 180 Little Cream 180 Tea 158

Blackberry Roly-Poly 112

Blueberry Pie 99 Steamed Pudding 96 Tea Cake 184

Bluefish a la Creole 66

Bouillon, Chicken 54 Clam 57 Tomato 32, 97

Brandy Snaps 179 Sauce 172

Bread, Biscuit Tea 158 Corn, Thin 95 Croutons 87 Crusts 44 Graham 164 Rings, Imperial 100 Sandwiches (Nut Bread) 152 Sticks 15, 150

Broth, Standard 32

Brussels Sprouts 34

Cabbage, Cream Cold Slaw 168 New Salad 102 Peggy's Sour 58 Relish 20, 63 Salad 36 Scalloped 140

Cakes, Anise Seed Wafers 27 Apple Cake 37 Bride's Cake 175 Chocolate Jumbles 42 Chocolate Layer 177 Chocolate Nut 18 Chocolate, Rich 106 Cocoanut 56 Cocoanut Cubes 18 Coffee Cake, German 182 Corn Starch Loaf 68 Fruit Cake, Twelve Pound 175 Griddle (Sour Milk) 182 Marble 64 New England Election 176 Nut and Raisin 92 Peach, with Sweetened Cream 132 Raisin Cakelets 178 Seed Cakes 177 Spanish Layer 74 Strawberry Shortcake 59 Sultana 118 Tea Cake, Blueberry 184 Twelve Pound Fruit 175 Valentine Cakes 177 White Nut 102

Cake Frostings (see Frostings)

Canapes, Cheese 81 Nova Scotia 108 Nut and Olive 142 Shrimp Cocktail 134 Smoked Sturgeon 57 Tomato 119

Caramel Frosting with Nuts 93

Carrot, Cream of 166

Carrots in Cream Sauce 72

Cauliflower a la Bechamel 111 Salad 132 with Cheese Sauce 95, 132

Celery, Creamed 29, 151 Salads (See under Heading Salad)

Cheese, Balls 52, 99, 114 Butter Thins 97 Canape 81 Cottage 124 Fingers 141 and Pimento Salad 26 Sauce 96 Souffle 58

Cherry, Duff 88 Pie 80 Punch 83 Roly-Poly 85 Sauce 86

Chicken Bouillon Chantilly 54 Broiled 110 Consomme (See under Heading Consomme) Dumplings 47 Fricassee 54 Fried 131, 137 Pressed 104 Stewed 47 Stew with Tea Biscuits 157

Chili Sauce 98

Chive Sauce (See under Heading Sauce)

Chocolate Cake (See under Cakes) Hot Sauce (Ice Cream) 18

Chowder, Corn 25

Clam, Bouillon 57 and Tomato Consomme 142

Cocktail, Grape Fruit 32 Oyster 49, 169 Shrimp 134

Cocoanut Cake 56 Cubes 18

Cod, Boiled Fresh 135 Fish Balls 186

Coffee, Boiled 30 Cake, German 182 Cafe au Lait (Iced) 99 Iced 93 Noir 21

Consomme, Chicken (Cold) 90 Chicken, with Macaroni Rings and Tomatoes 35 Chicken, with Poached Egg Yolks 84 Clam and Tomato 142 Clear 149 Duchess 15 with Barley 173 with Egg Balls 19 Princess 78 Printaniere 100 with Rice Balls 149 au Riz 113 with Vegetables 94

Cookies 178, 179

Corn, Bread, Thin 95 Chowder 25 Fritters 63, 132 Green, Pudding 105 Stewed Dried 48 Stewed with Tomatoes 129 Sweet, Boiled 117 Sweet, New England Style 154

Corned Beef, with Vegetables 73

Cottage Cheese 124 Peach Pudding 115 Pudding, Steamed 24

Cottolene, How to Use 6, 7 What It Is 5

Crab Meat 15

Cranberry Jelly 154 Tarts 174

Cream Biscuit 180 Dressing 50, 168 Fruit Rolls 180 Gravy 131 Salad Dressing 105 Sauce 151, 155

Croquettes, Sweet Potato 52

Croutons 44, 87

Crullers 185

Cucumber Baskets 117

Culinary Hints 12

Currant Jelly Sauce 36 Pie 83 Pudding, Steamed 46

Custard Pie 72

Dandelion, Greens 76 Salad 73

Desserts (See under Heading Fruits)

Doughnuts 184

Drawn Butter Sauce 92, 156

Dressing, Cream 50, 168 French 79, 83, 172 Mayonnaise 79 Relish 64 Salad (Boiled) 98 Salad (Cream) 105

Duck, Roast (with stuffing) 170

Dumplings, Apricot 161 Chicken 47 Peach 129

Egg Balls 19 Sauce 95, 135 and Watercress Salad 48

Egg Plant, Fried 140 Saute with Fine Herbs 41 Stuffed 163

Endive, Celery and Green Pepper Salad 17 Dressed 129 French 34

Fig Pudding 165

Figs in Sherry Jelly 92

Fish, Bass, Black, Baked 94 Bass, Sea, Breaded 19 Blue, a la Creole 66 Cod, Boiled, Fresh 135 Codfish Balls 186 Finnan Haddie, Broiled 58 Halibut, Baked 62 Halibut, Boiled (Cold) 116 Lake Trout, in Paper Bag 33 Perch, Fried 84 Sauce, a l'Italienne 33 Sauce, Tartare 84 White, Planked 49

French Dressing 79, 83, 172

French Fried Potatoes 117

Fricassee of Chicken 54 Tomato 50

Fritter, Banana 126 Corn 63, 132 Batter (Egg Plant) 140 Parsnip 167 Pineapple 45

Frostings, Boiled 56 Caramel with Nuts 93 Maple 103 Milk 176

Fruits, Ambrosia 27 Apples (See under Heading Apples) Apricots, Frozen 117 Cantaloupe a la Mode 113 Crab Apples, Spiced 147 Cranberry Jelly 154 Figs in Sherry Jelly 92 Grape Fruit Cocktail 32 Peaches (Sliced) 120 Pineapple Fritters 45 Raspberry Whip 102 Rhubarb, Stewed 64 Rhubarb Tarts 52 Strawberries, Frozen 67, 74 Watermelon with Sherry Sauce 100

Ginger Cakes, Plain 179

Goose, Roast 16

Graham Bread and Sandwiches 164 Muffins 181 Plum Pudding 148 Pudding, Steamed 61

Grandma's Bread Stuffing 154

Grape Fruit Cocktails 32 Salad 52

Gravy, Cream 131 Brown 146

Griddle Cakes 182

Guinea Fowl, Roast 40

Halibut, Baked 62 Boiled (Cold) 116

Ham, Baked 51

Hamburg Roast 81

Hard Sauce 161

Hints, Culinary 11, 12

Horse-Radish Sauce 51, 120

Ices, Orange 42 Raspberry 113

Ice Cream, Peach 106, 109 Sauce, (Hot Chocolate) 18 Vanilla 17

Imperial Rings 100 Sticks 15

Introductory 3, 4

Lake Trout in Paper Bag 33

Lamb, Breast of, Stuffed and Roasted 35 Chops, Breaded 78 Shoulder of, Roast 87 Stuffing 36

Lemon Pie 20 Sauce 37

Lettuce, Head, Dressed 41, 111 Cream of 104 Garden Cress and Onion Salad 120 with Cream Dressing 85 Peppergrass and Onion Salad 109 Radish and Onion Salad 123

Liver, Calf's, Braised 71

Loaf Cake, Corn Starch 68

Macaroni with Tomato Sauce 23

Maitre D'Hotel Butter 186

Marble Cake 64

Mayonnaise Dressing 79

Measure, How to 10

Meats, Beef (See under Heading Beef) Calf's Liver Braised 71 Ham, Baked 51 Hamburg Roast 81 Hearts Stuffed with Vegetables 101 Lamb (See under Heading Lamb) Mutton Chops, Breaded 60 Mutton, Boiled Leg 162 Ox Joints en Casserole 25 Pork (See under Heading Pork) Poultry (See Poultry) Sausage, Summer (Appetizer) 125 Steak, Flank, Stuffed and Braised 75 Tongue, Braised Beef 29 Tongue, Boiled 97 Veal (See under Heading Veal) Venison, Roast 150

Meringue, (Lemon Pie) 21

Mint Sauce 88

Muffins, Corn 181 Graham 181 Popovers 181 Wheat 181

Mushroom Sauce 167

Mutton, Leg, Boiled 162 Chops, Breaded 60

Noodle Soup 22

Nut and Olive Canape 142 and Prune Salad 55 Bread Sandwiches 152 Cakes 18, 92, 102

Olive and Nut Canapes 142 Sauce 170

Onion, Bermuda with Buttered Sauce 29 Cream of 157 Creamed 155 and Pepper Salad 127 au Gratin 17 with Cream 48 Parsley 167

Orange Ice 42 Sauce 126

Ox Joints en Casserole 25

Oysters, Cocktail 49, 169 Fried (in Batter) 185 Fried (in Cracker Meal) 185 on Half Shell 14 Soup 162

Parsnip Fritters 167 Mashed 45 Sauted in Butter 26

Paste, Plain 124 Rich 127

Pea, Cream of 122 Green, and Carrots in Cream Sauce 82 Green 79 and Onions, French Style 109

Peach Cake with Sweetened Cream 132 Cottage Pudding 115 Duff 141 Dumplings 129 Ice Cream 106, 109 Pudding, steamed 136 Sliced 120

Pear Salad 115

Perch, Fried 84

Piccalilli 143

Pie, Apple 124 Blueberry 99 Cherry 80 Cranberry Tarts 174 Currant 83 Custard 72 Lemon 20 Mock Cherry 144 Mock Mince 127 Plain Paste 124 Pumpkin 156 Raisin 50 Rhubarb 48 Rich Paste 127 Squash 39, 158

Pigeon, Young, Stuffed and Braised 69, 70

Pineapple Fritters 45, 46

Plum Pudding 172 Pudding, Graham 148 Pudding, Yankee 30

Popovers 181

Pork, Roast 173 Shoulder of, Roast 38 Tenderloin, Lyonnaise 160

Potato, Aurora 63 Baked 140 Balls 123 Boiled 135 Browned 167 Carlsbad 108 Chateau 67 Erin 39 Franconia 147 French Fried 117 Fried Whole 61 on Half Shell 58 a l'Italienne 114 Lattice 105 New, Creamed 120 New, with Chive Sauce 78 New, with New Peas 88 Norwegian 20 Parsley 95, 125 Puff 101 Roast, New 82 Roses 111 Salad 98 Saratoga Chips 91 Scalloped 160 Shredded 85 Souffle 41 Soup 38, 134 Stuffed 129

Potatoes, Sweet, Baked 174 Browned 138 Croquettes 52 Glazed 171 Mashed 151 Southern Style 36

Poultry, Chicken (See under Heading Chicken) Duck, Roast 170 Goose, Roast 16 Guinea Fowl, Roast 40 Pigeon, Young (Stuffed and Braised) 69 Turkey, Roast 153

Prune and Nut Salad 55

Pudding, Apricot Dumplings 161 Blackberry, Roly-Poly 112 Blueberry, Steamed 96 Cherry Duff 88 Cherry Roly-Poly 85 Cottage Pudding, Steamed 24 Currant, Steamed 46 Fig 165 Graham, Steamed 61 Green Corn 105 Peach (See under Heading Peach) Plum (See under heading Plum) Raspberry Whip 102 Rice, Eggless 34 Rice, with Pineapple, Frozen 152 Steamed Snow Balls 168 Thanksgiving 155

Pumpkin Pie 156

Punch, Cherry 83

Raisin Cakelets 178 and Nut Cake 92 Pie 50

Raspberry Ice 113 Whip 102

Relish, Cabbage 20, 63 Dressing 64

Rhubarb Pie 48 Sauce 41 Stewed 64 Tarts 52

Rice, Balls 28 Boiled 26 Cream of 75 Pudding, Eggless 34 au Gratin 71 Frozen, with Pineapple 152 Savory 163 Spanish 45

Rich Paste 127

Rolls, Cinnamon 183 Cream Fruit 180 Salad 183

Romaine with French Dressing 140

Salads, Alabama 50 Apple and Date 174 Asparagus 72 Bean (String) 91 Bermuda 161 Cabbage 36 Cauliflower 132 Celery 39 Cheese and Pimento 26 Chiffonade 23 Dandelion 73 Endive, Celery and Green Pepper 17 Escarolle 147 Florida 29 Garden Cress with Orange 82 Grape Fruit 52 Hawaiian 171 June 79 Lettuce (See under Heading Lettuce) Lima Bean 164 New Cabbage 102 November 158 Pear 115 Pepper and Fruit 151 Pepper and Onion 127 Potato 98 Prune and Nut 55 Red Cabbage, Celery and Onion 46 Rolls 183 Spinach 70 Stuffed Tomato 144 Tomato 105 Tomato and Onion 96 Watercress and Egg 48

Salad Dressing (see Dressing)

Sandwiches, Graham Bread 164 Nut Bread 152

Saratoga Chips 91

Sauce, Apple, Spiced 38 Apricot, Dried 46 Banana 24 Bechamel 85 Brandy 172 Brown Gravy 146 Brown 82 Brown Sugar 148 Caper 163 Cheese 96 Cherry 86 Chili 98 Chive 79 Chive Butter 165 Cream Gravy 131 Cream 151, 155 Creamy 112 Creole 122 Currant Jelly 36 Drawn Butter 92, 156 Egg 95, 135 Foamy 96, 141 Giblet 154 Golden 102 Hard 161 Hot Chocolate (Ice Cream) 18 Hot Horse Radish 51 Horse Radish (Whipped Cream) 120 Italienne 33 Lemon 37 Mint 88 Mushroom 167 Olive 170 Orange 126 Rhubarb 41 Sherry 100, 130 Signora 60 Strawberry 74 Sultana 61 Tartare 84 Tomato 23 Vanilla 136 Viennaise 110 Vinaigrette 116 Wine 150

Sausage, Summer (Appetizer) 125

Sherry Sauce 100, 130

Short Cake, Strawberry 58

Shrimp Cocktails 134

Slaw, Hot 155 Kole 138 Cream, Cold 168

Snow Balls, Steamed 168

Souffle, Cheese 58 Potato 41

Soups, Almond, Cream of 169 Asparagus, Cream of 66 Carrot, Cream of 166 Chicken Bouillon, Chantilly 54 Clam Bouillon 57 Consommes (See under Heading Consommes) Corn Chowder 25 Lettuce, Cream of 104 Noodle 22 Onion, Cream of 157 Oyster 162 Pea, Cream of 122 Potato 134 Potato, Scotch 38 Rice, Cream of 75 Spanish 62 Spinach, Cream of 69 Spring 44 Tomato Bouillon 32, 97 Tomato 40 Vegetable 137

Spinach Cream of 69 with Cream 123 with Deviled Eggs 55 Salad 70

Squash, Baked 144 Pie 39, 158 Steamed 120, 163

Steak, Flank, Stuffed and Braised 75

Stew, Chicken, with Tea Biscuits 157

Strawberries, Frozen 67, 74 Sauce 74 Short Cake 59

Stuffing, Bread, Grandma's 154 Black Bass 94 Fish 34 Hearts 101 Lamb 36 Pigeon 70 Potato and Nut 16 Roast Duck 170

Sturgeon, Canape, Smoked 57

Succotash 114

Sultana Cake 118 Sauce 61

Sweet Potatoes, Southern Style 36 Croquettes 52

Swiss Chard, with Bacon 88

Table of Measures 10 Time, for Cooking 11

Tartare Sauce 84

Tarts, Cranberry 174 Rhubarb 62

Tea Biscuit 158 Iced 80 Spiced (Iced) 106

Thanksgiving Pudding 155

Timbales, Swedish 15

Time-tables for Cooking, Baking, Frying, etc. 11

Tomato, Baked 147 Bouillon 32, 97 Broiled 98, 126 Canape 119 and Clam Consomme 142 Fricassee 50 Salad (See Heading Salad) Sauce 23 Scalloped 135 Soup 40 Stewed 20 Stuffed 138

Tongue, Boiled 97 Braised Beef 29

Turkey, Roast 153

Turnips in Cream Sauce 129

Valentine Cake 177

Vanilla Ice Cream 17 Sauce 136

Veal Breast of, Roasted 45 Loaf 91, 119 Pot Pie with Baked Dumplings 143 Shoulder, Braised 122 Spanish Style 128

Vegetables, Asparagus 70, 85 Beans (See Heading Beans) Beets (See Heading Beets) Brussels Sprouts 34 Cabbage (See under Heading Cabbage) Carrots and Turnips in Cream Sauce 72 Cauliflower (Cheese Sauce) 95 Cauliflower a la Bechamel 111 Celery, Creamed 29, 151 Corn (See under Heading Corn) Cucumber Baskets 117 Dandelion Greens 76 Egg Plant (See under Heading Egg Plant) Endive 34, 129 Garden Cress with Orange 82 Lettuce with Cream Dressing 85 Lettuce, Dressed, Head 41, 111 Onions (See under Heading Onions) Parsnips, Mashed 45 Parsnips, Sauted in Butter 26 Peas (See Heading Peas) Piccalilli 143 Potatoes (See under Heading Potatoes) Rice (See under Heading Rice) Romaine with French Dressing 140 Slaw (See Cabbage) Soup 137 Spinach (See Spinach) Squash (See Squash) Succotash 114 Swiss Chard, with Bacon 88 Tomatoes (See under Heading Tomatoes) Turnips in Cream Sauce 129

Venison, Roast 150

Wafers, Anise Seed 27

Waffles 182

Watermelon with Sherry Sauce 100

Wheat Muffins 181

Whitefish, Planked 49

Yankee Plum Pudding 30

* * * * *

Transcriber's Notes:

Obvious punctuation errors repaired.

Varied spacing and hyphenation retained. This includes "shortcake" and "short cake," "peppergrass" and "pepper grass," "grapefruit," "grape-fruit" and "grape fruit," etc.

Page 5, "properities" changed to "properties" (in shortening properties)

Page 78, "and" changed to "add" (add in crumbs)

Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce. Original omitted the amount.

Page 104, "ICE" changed to "ICED" (SPICED ICE TEA)

Page 108, word "first" added to text (for the first two minutes)

Page 113, "canteloupe" changed to "cantaloupe" (of halves of cantaloupe)

Page 150, "in" changed to "on" (roll on the)

Page 160, "reeipe" changed to "recipe" (recipe see Page 38)

Page 187, "Creole" changed to "Creole" to match text usage (Bluefish a la Creole)

Page 188, "Consumme" changed to "Consomme" (See under Heading Consomme)

Page 188, "Printaniere" changed to "Printaniere" to match text usage (Printaniere 100)

Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe a la Mode 113)

Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to after "Meringue"

Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143)

Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143)

THE END