Transcriber's Note: Please note that this book was published decades ago and nutritional opinion has changed in some ways. In particular, people are now generally advised not to eat raw eggs. Please use caution when following these recipes.



Fifty-Two SUNDAY DINNERS

A Book of Recipes

Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery



Written and Compiled by

MRS. ELIZABETH O. HILLER

Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects

Published by

THE N. K. FAIRBANK COMPANY

CHICAGO NEW YORK ST. LOUIS NEW ORLEANS MONTREAL

Copyrighted 1913, by The N. K. Fairbank Company

And the passage of years shall not dim in the least The glory and joy of our Sabbath-day feast. —Eugene Field

PRICE, $1.00



INTRODUCTION

TO the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry.

How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.

The eternal feminine question is, "What shall we have for dinner to-day?" It is not always the easiest thing in the world to think of a seasonable menu, nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values. Furthermore, both the expense and the amount of work entailed in preparation must be considered.

This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes which are seasonable as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and economical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller.

The title of "52 Sunday Dinners" has been given the book because Sunday dinners as a rule are a little more elaborate than the other dinners of the week, but from these menus may be gleaned helpful hints for daily use.

While climatic conditions differ somewhat in various sections of the country, we have tried to approximate the general average, so that the suggestions might be as valuable to the housewife in New England as to the housewife in the West or South, or vice versa.

Simplicity, economy and wholesomeness have been given preferred attention in the preparation of these recipes, many of which are here presented for the first time.

In the interest of health and economy a number of the recipes suggest the use of Cottolene—a frying and shortening medium of unquestioned purity—in place of butter or lard. Cottolene is a vegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years; to them Cottolene for shortening and frying is "equal to butter at half the price, better and more healthful than lard—and more economical than either." We, therefore, offer no apologies for the small proportion of recipes specifying the use of Cottolene, and suggest that a trial will convince any housewife that Cottolene makes better food than either butter or lard, and is preferable from the standpoints of efficiency, economy and healthfulness.

We commend this book to your critical inspection and test, believing you will find it convenient, helpful, unique and pointing the way to better and more economical living.

THE N. K. FAIRBANK COMPANY.



For All Shortening and Frying Use COTTOLENE

YEARS ago nothing but butter or lard were used for shortening and frying; to-day the visible supply of these two products is insufficient to supply the demand, taking into consideration the amount of butter required for table use. Furthermore, as the demand increased it outgrew the supply of butter and lard, with the result that prices were materially advanced; and, incidentally, the quality has been lowered. Naturally, under such conditions scores of substitutes have been offered as shortening and frying mediums—some meritorious, but mostly inferior.

Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely economical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it.

There isn't an ounce of hog fat in Cottolene, and from cottonfield to kitchen human hands never touch the product. It is pure and absolutely free from taint or contamination from source to consumer. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day it was made. Lard and butter are sold in bulk, and do not have this protection.

Cottolene is always uniform in quality, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter.

Cottolene contains no salt, and is richer in shortening properties than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard.

Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use insures light, flaky pie-crust; it makes deliciously crisp, tender doughnuts; for cake-making it creams up beautifully and gives results equal to the best cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in.

You can fry fish in Cottolene and use the remaining fat for frying potatoes or other food. The odor of fish will not be imparted to the other food fried in the fat. Cottolene is just as pure and healthful as olive oil, and is unqualifiedly recommended by leading physicians, domestic science authorities and culinary experts as wholesome, digestible and economical. The use of Cottolene in your frying and shortening will both save you money and give you better results.



HOW TO USE COTTOLENE

The General Care of Cottolene

Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter—so that its best qualities may be preserved.

Moreover, just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly. No fat will keep sweet indefinitely without proper care.

The Use of Cottolene for Shortening

Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, and important, rule for the use of Cottolene is:

Use one-third less Cottolene than the amount of butter or lard given in your recipe.

For cake-baking, cream the Cottolene as you would butter, adding a little salt; Cottolene contains no salt. For other pastry handle exactly the same as directed for either butter or lard, using one-third less.

The Use of Cottolene in Frying

In sauteing, browning or "shallow frying" (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan while cold and, after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired. Add more fat when you turn the food.

Cottolene can be heated to a much higher temperature without burning than either butter or lard, but—unless allowed to heat gradually—the Cottolene may burn and throw out an odor, just as would any other cooking-fat.

For deep frying, have Cottolene at least deep enough to cover, or float, the article being fried, heating slowly. For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of dough, which should rise at once to the top with some sputtering. Make this test always,—never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds.

Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food (see note on Egging and Crumbing under Culinary Hints, Page 12). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning.

Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat.

Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying.

After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper.

Care of Cottolene After Frying

After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use.

Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cottolene are not affected by the shrinkage of the fat.



What Noted Cooking Experts Think of Cottolene.

THE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science:

Mrs. Sarah Tyson Rorer

Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal."

"I use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. I consider it an important frying medium and a much more healthful product than lard."

* * * * *

Marion Harland

Author of the famous "Marion Harland Cook Book."

"Many years ago I discontinued the use of lard in my kitchen and substituted for it—as an experiment—Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shortening,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe it to be the very best thing of its kind ever offered to the American housekeeper."

* * * * *

Mrs. Janet M. Hill

Editor "Boston Cooking School Magazine."

"For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it."

* * * * *

Miss Jennie Underwood

Superintendent The New York Cooking School.

"We have used Cottolene for some time in our classes here and are more than pleased with the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved all that you claim for it, and as a frying agent it is entirely satisfactory."

* * * * *

Miss Mary Arline Zurhorst

Principal National School Domestic Arts and Science, Washington, D. C.

"Not only have we found Cottolene invaluable as a frying agent, no matter how delicate the composition of the article to be cooked, but also as a substitute for the shortening in pastries and sweets it has no equal."

* * * * *

These are but a few. Other well known authorities who have tested Cottolene and recommend its use are:

Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick



Eminent Physicians Endorse the Wholesomeness of Cottolene

NINE-TENTHS of all human ailments are due primarily to indigestion or are aggravated because of it. The chief cause of indigestion is food prepared with lard. The following are but brief extracts from letters received, showing the high esteem in which Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession.

J. Hobart Egbert, A. M., M. D., Ph. D.

From an article in the "Medical Summary," entitled, "Available Facts for Consumptives and Others with Wasting Diseases."

"In cooking food, we would recommend the preparation known as 'Cottolene,' a wholesome combination of fresh beef suet and purest cottonseed oil. This preparation is both economical and convenient, free from adulteration and impurities, and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment."

* * * * *

R. Ogden Doremus, M. D., LL. D.

Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York.

"As a substitute for lard, which is its purpose, Cottolene possesses all the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine."

* * * * *

Dr. James Page Emery

From an article in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats."

"Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical profession."

* * * * *

Wm. Jago, F. I. C., F. C. S.

That eminent chemist, William Jago, than whom there is no higher authority on cooking fats, reports as follows from Brighton, England:

"I find Cottolene to consist practically of 100 per cent pure fat, the following being the actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'shortening' effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes."

* * * * *

Other eminent physicians who have endorsed and recommended Cottolene are: Henry Seffmann, M.D., Professor of Chemistry, Woman's Medical College of Pennsylvania, Philadelphia; Prof. Jesse P. Battershall, Ph.S., F.C.S., Chemist U.S. Laboratory, New York; Dr. Allen McLane Hamilton, New York, N.Y.; Dr. Edw. Smith, Analyst New York State Board of Health.



HOW TO MEASURE

ONE cup, or one tablespoon, or one teaspoon, means a full measure—all it will hold of liquid, and even with the rim, or edge, of dry material. All measurements in this book are level unless otherwise stated, and the quantities indicated are designed for a family of six persons.

Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup.

Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains.

A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "butter size of an egg," or two ounces, or one-fourth the cup.

Except in delicate cake, or where it is creamed with sugar, and in pastry—where it should be chilled to make a flaky crust, COTTOLENE or butter may be most quickly and economically measured after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way.

Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials.

STANDARD TABLE OF WEIGHTS AND MEASURES

(All measurements are made level)

Liquids

60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon 1 tablespoon = 1/2 ounce 4 tablespoons = 1/4 cup or 1/2 gill 2 gills = 1 cup 2 cups = 1 pint 2 cups milk or water = 1 pound

Solids

2 tablespoons flour = 1 ounce 4 cups flour = 1 pound or 1 quart 2 solid level cups of butter or Cottolene = 1 pound 1/2 solid level cup butter = 1/4 pound 2 tablespoons granulated sugar = 1 ounce 2 cups granulated sugar = 1 pound 2-1/2 cups powdered sugar = 1 pound 2 solid cups chopped meat = 1 pound 2 tablespoons butter (solid and level) = 1 ounce 4 tablespoons butter (solid and level) = 1/4 cup 4 tablespoons coffee = 1 ounce 9 large eggs = 1 pound



Time Tables for Cooking

Baking Bread, Cakes and Puddings

Loaf bread 40 to 60 m. Rolls, Biscuit 10 to 20 m. Graham gems 30 m. Gingerbread 20 to 30 m. Sponge-cake 45 to 60 m. Plain cake 30 to 40 m. Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding 1 hr. Rice and Tapioca 1 hr. Indian pudding 2 to 3 hrs. Plum pudding 2 to 3 hrs. Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings 1 to 3 hrs. Pie-crust about 30 m. Potatoes 30 to 45 m. Baked beans 6 to 8 hrs. Braised meat 3 to 4 hrs. Scalloped dishes 15 to 20 m.

Baking Meats

Beef, sirloin, rare, per lb. 8 to 10 m. Beef, sirloin, well done, per lb. 12 to 15 m. Beef, rolled rib or rump, per lb. 12 to 15 m. Beef, long or short fillet 20 to 30 m. Mutton, rare, per lb. 10 m. Mutton, well done, per lb. 15 m. Lamb, well done, per lb. 15 m. Veal, well done, per lb. 20 m. Pork, well done, per lb. 30 m. Turkey, 10 lbs. wt. 3 hrs. Chickens, 3 to 4 lbs. wt. 1 to 1-1/2 hrs. Goose, 8 lbs. 2 hrs. Tame duck 40 to 60 m. Game duck 30 to 40 m. Grouse, Pigeons 30 m. Small birds 15 to 20 m. Venison, per lb. 15 m. Fish, 6 to 8 lbs.; long, thin fish 1 hr. Fish, 4 to 6 lbs.; thick Halibut 1 hr. Fish, small 20 to 30 m.

Freezing

Ice Cream 30 m.

Boiling

Coffee 3 to 5 m. Tea, steep without boiling 5 m. Cornmeal 3 hrs. Hominy, fine 1 hr. Oatmeal, rolled 30 m. Oatmeal coarse, steamed 3 hrs. Rice, steamed 45 to 60 m. Rice, boiled 15 to 20 m. Wheat Granules 20 to 30 m. Eggs, soft boiled 3 to 6 m. Eggs, hard boiled 15 to 20 m. Fish, long, whole, per lb. 6 to 10 m. Fish, cubical, per lb. 15 m. Clams, Oysters 3 to 5 m. Beef, corned and a la mode 3 to 5 hrs. Soup stock 3 to 6 hrs. Veal, Mutton 2 to 3 hrs. Tongue 3 to 4 hrs. Potted pigeons 2 hrs. Ham 5 hrs. Sweetbreads 20 to 30 m. Sweet corn 5 to 8 m. Asparagus, Tomatoes, Peas 15 to 20 m. Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens 20 to 30 m. Cabbage, Beets, young 30 to 45 m. Parsnips, Turnips 30 to 45 m. Carrots, Onions, Salsify 30 to 60 m. Beans, String and Shelled 1 to 2 hrs. Puddings, 1 quart, steamed 3 hrs. Puddings, small 1 hr.

Frying

Croquettes, Fish Balls 1 m. Doughnuts, Fritters 3 to 5 m. Bacon, Small Fish, Potatoes 2 to 5 m. Breaded Chops and Fish 5 to 8 m.

Broiling

Steak, one inch thick 4 m. Steak, one and a half inch thick 6 m. Small, thin fish 5 to 8 m. Thick fish 12 to 15 m. Chops broiled in paper 8 to 10 m. Chickens 20 m. Liver, Tripe, Bacon 3 to 8 m.



HELPFUL CULINARY HINTS

On Methods of Cooking

Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently.

Stewing is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This method consists in cooking the food a long time in sufficient water to cover it—at a temperature slightly below the boiling point.

Braising. In this method of cooking, drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein. The article being cooked is placed on this bed of vegetables, moisture is added and the meat cooked until tender at a low temperature. The last half hour of cooking the cover is removed, so that the meat may brown richly.

In broiling and grilling, the object is first to sear the surface over as quickly as possible, to retain the rich juices, then turn constantly until the food is richly browned. Pan-broiling is cooking the article in a greased, hissing-hot, cast-iron skillet, turning often and drawing off the fat as it dries out.

Sauteing is practically the same as pan-broiling, except that the fat is allowed to remain in the skillet. The article is cooked in a small amount of fat, browning the food on one side and then turning and browning on the other side.

Frying. While this term is sometimes used in the sense of sauteing it usually consists of cooking by means of immersion in deep, hot fat. When frying meats or fish it is best to keep them in a warm room a short time before cooking, then wipe dry as possible. As soon as the food has finished frying, it should be carefully removed from the fat and drained on brown paper.

Egging and Crumbing Food

Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft stale bread broken in pieces and gently rubbed through croquette basket; the eggs should be broken into a shallow plate and slightly beaten with a fork to mix the white thoroughly. Dilute the eggs in the proportion of two tablespoons cold milk or water to every egg. The crumbs should be dusted on the board; the food to be fried should be lightly crumbed all over, then dipped into egg so as to cover the article entirely, then rolled again in bread crumbs. Sometimes, as in cooking fish, flour is used for the first coating in place of the crumbs, the article being then dipped into the egg mixture, then with crumbs and then fried.

Larding

Consists of introducing small strips of fat, salt pork or bacon through uncooked meat. To lard, introduce one end of the lardoon (the small strip of fat) into a larding needle and with the pointed end take up a stitch one-half inch deep and one-half inch wide. Draw the needle through carefully so that the ends of the lardoon may project evenly over the surface of the meat. Oftentimes, however, thin slices of fat, salt pork or bacon are placed over the meat as a substitute for larding, although it does not give quite the same delicious flavor or look so attractive.

Marinating

Consists of adding a pickle, composed of vinegar and oil, to the ingredients of some combination used in salad making.

Cleaning Cooking Utensils

For washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan full of water. If the cooking utensils have become charred or stained in cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub utensil thoroughly. After scouring, rinse the article well in hot water, and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for keeping the refrigerator clean and sweet.



January

Hail! hail! the New Year, ring the bells Till music echoes o'er the dells, Play merry tunes, sing merry songs, For joy to this New Year belongs. —Raymond.



EDITOR'S NOTE:

This menu—the first of the year—has been prepared rather more elaborately than the customary Sunday menus, with the thought that it might serve also as suggestion for a New Year's Dinner.

[Sidenote: January

First Sunday]



Menu

OYSTERS ON THE HALF SHELL

MANGOES SALTED NUTS OLIVES

CONSOMME DUCHESS—IMPERIAL STICKS

CRAB MEAT IN TIMBALE CASES

"GREEN" GOOSE ROASTED—POTATO AND NUT STUFFING

CHANTILLY APPLE SAUCE

ONIONS AU GRATIN

ENDIVE, CELERY AND GREEN PEPPER SALAD

VANILLA ICE CREAM—CHOCOLATE SAUCE

COCOANUT CUBES—CHOCOLATE NUT CAKE

FRUIT RAISINS NUTS

ROQUEFORT CHEESE—WATER BISCUIT

CAFE NOIR

* * * * *

OYSTERS ON THE HALF SHELL

3 dozen oysters. 2 lemons cut in quarters. Salt, pepper, Tobasco, horseradish and Tomato catsup.

PROCESS: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.

CONSOMME DUCHESS

Consomme served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoonful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consomme, and sprinkle with finely chopped parsley. Serve with Imperial Sticks.

IMPERIAL STICKS

Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with butter. Cut slices in one-third inch strips, put on a tin sheet and bake until a delicate brown in a hot oven. Pile "log cabin" fashion on a plate covered with a doily, or serve two sticks on plate by the side of cup in which soup is served.

CRAB MEAT IN TIMBALE CASES

8 Timbale cases. 2 cups crab meat. 3 tablespoons butter. 3 tablespoons flour. Yolks 2 eggs. 1 tablespoon onion finely chopped. Salt, pepper, paprika. Few grains each cayenne, mustard and nutmeg. 2 cups hot thin cream.

PROCESS: Melt butter in a sauce pan, add onion and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales.

SWEDISH TIMBALES

1 cup flour. 1/2 teaspoon salt. 1 teaspoon sugar. 1 egg. 2/3 cup milk. 1 tablespoon olive oil.

PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty shells or croustades.

ROAST GOOSE

PREPARING THE GOOSE FOR THE OVEN

Singe, and remove all pin feathers. Before drawing the bird give it a thorough scrubbing with a brush, in a warm Fairy soap solution. This is very necessary for it cleans off all dirt that becomes mixed with the oily secretions, and opens and cleanses the pores that the oil may be more readily extracted. Draw and remove everything that can be taken out, then rinse thoroughly and wipe inside and out, with a clean crash towel; sprinkle the inside lightly with salt, pepper, and powdered sage. (The latter may be omitted.)

Stuff with the following mixture and truss as turkey.

POTATO AND NUT STUFFING

(FOR ROAST GOOSE OR DUCK)

4 cups hot mashed potatoes. 2-1/2 tablespoons finely chopped onion or chives. 1 cup English Walnut meats chopped moderately. 1/2 teaspoon paprika. 1-1/4 teaspoon salt. 1/2 cup cream. 2 tablespoons butter. Yolks of 2 eggs. 1 teaspoon sweet herbs if the flavor is desired.

PROCESS: Mix the ingredients in the order given and fill the body of the goose.

ROASTING THE BIRD

After trussing, place the goose on a rack in a dripping pan, sprinkle with salt, cover the breast with thin slices of fat salt pork, and place in the oven. Cook three-quarters of an hour, basting often with the fat in the pan. Then remove pan from oven and drain off all the fat. Remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven. When the flour is delicately browned, add one cup of boiling water and baste often; add more water when necessary. Sprinkle lightly with salt and again dredge with flour. Cook until tender, from one and one-half to three hours, according to the age of the bird. If you have a very young goose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven. Serve on a bed of cress, garnish with Baked Snow or Jonathan apples.

CHANTILLY APPLE SAUCE (WITH HORSERADISH)

Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine puree strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quantity of whipped cream. Serve at once with roast goose, ducks or goslings.

ONIONS AU GRATIN

Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker crumbs and finish cooking. Brown crumbs delicately.

ENDIVE, CELERY AND GREEN PEPPER SALAD

Select crisp, well-bleached heads of endive, separate the leaves, keeping the green leaves separate from the bleached; wash and dry. Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces. Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing.

VANILLA ICE CREAM

3/4 cup sugar. 1/3 cup water. 1 quart cream. 1-1/2 tablespoons vanilla.

PROCESS: Make a syrup by boiling sugar and water three minutes. Cool slightly and add to cream, add vanilla and freeze in the usual way. Pack in a brick-shape mold. Bury in salt and ice, let stand several hours. Remove from mold to serving platter and pour around each portion Hot Chocolate Sauce.

HOT CHOCOLATE SAUCE

Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon butter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add three-fourths teaspoon vanilla.

COCOANUT CUBES

Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet. When cool cut in two-inch cubes and cover each cube with Boiled Frosting; sprinkle thickly with fresh grated cocoanut.

CHOCOLATE NUT CAKE

1/3 cup Cottolene. 2 cups sugar. 4 eggs. 1 cup milk. 2-1/3 cups flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 2 squares chocolate melted. 3/4 cup English walnut meats broken in pieces. 1/2 teaspoon vanilla.

PROCESS: Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remaining cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting.

[Sidenote: January

Second Sunday]



Menu

CONSOMME WITH EGG BALLS

CELERY OLIVES

BREADED SEA BASS—SAUCE TARTARE

NORWEGIAN POTATOES STEWED TOMATOES

CABBAGE RELISH

LEMON PIE CHEESE

CAFE NOIR

* * * * *

CONSOMME WITH EGG BALLS

To six cups of hot Consomme add egg balls, serving three or four in each portion.

EGG BALLS

1 hard cooked egg. 1/8 teaspoon salt. Few grains pepper. Few drops onion juice. 1 teaspoon thick cream. 1/4 teaspoon finely chopped parsley.

PROCESS: Mash yolk, rub through a sieve, add finely chopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consomme. Remove with skimmer. Serve at once.

BREADED SEA BASS

Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat.

(For recipe for Sauce Tartare see page 84.)

NORWEGIAN POTATOES

Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly, place on range and cook slowly three minutes, stirring constantly. Remove from range, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep, hot Cottolene.

STEWED TOMATOES

To one can of hot tomatoes add two-thirds cup toasted bread crumbs. Season with salt, few drops Tobasco sauce, two tablespoons sugar, and one-fourth cup butter. Heat to boiling point and turn into hot serving dish.

CABBAGE RELISH

Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon salt, one-eighth teaspoon black pepper, one teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup vinegar with two tablespoons cold water; add to relish. Chill and serve in crisp lettuce leaves.

LEMON PIE

3/4 cup sugar. 1 cup boiling water. 2 tablespoons cornstarch. 2 tablespoons flour. 2 egg yolks slightly beaten. 4 tablespoons lemon juice. Grated rind one lemon. 1 teaspoon butter. Few grains salt.

PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, butter, and egg yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan. Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue.

MERINGUE

Whites 2 eggs. 2 tablespoons powdered sugar. 1/4 teaspoon lemon or orange extract.

PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful; continue beating. Add flavoring, drop by drop. Spread unevenly over pie and bake fifteen minutes in a slow oven; brown the last five minutes of baking.

CAFE NOIR (AFTER-DINNER COFFEE)

To prepare after-dinner coffee, use twice the quantity of coffee or half the quantity of water, given in recipe for Boiled Coffee (see Page 30). This coffee may be prepared in the Percolator, following the directions given in the foregoing. Milk or cream is not served with black coffee. Serve in hot after-dinner coffee cups, with or without cut loaf sugar.

[Sidenote: January

Third Sunday]



Menu

NOODLE SOUP

BOILED BEEF—HORSERADISH SAUCE

BAKED POTATOES

MACARONI WITH TOMATO SAUCE

CHIFFONADE SALAD

STEAMED COTTAGE PUDDING

BANANA SAUCE

COFFEE TEA

* * * * *

NOODLE SOUP

2 quarts Chicken Consomme. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below).

PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot.

NOODLES

1 egg. 1/2 teaspoon salt. Flour. Few grains nutmeg.

PROCESS: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain and add to soup. Noodles may be cooked in Consomme twenty minutes but the soup will not be as clear as when noodles are cooked previously.

BOILED BEEF

Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. Cover and heat to boiling point. Skim when necessary. Reduce heat and simmer until meat is tender (four or five hours). Remove to serving platter. Strain stock and use for soup or sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)

MACARONI WITH TOMATO SAUCE

Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven.

TOMATO SAUCE

1 half can tomatoes. 1/8 teaspoon soda. 1 teaspoon sugar. 6 peppercorns. 2 cloves. Slice onion. Bit of bay leaf. 1/2 teaspoon salt. Few grains cayenne. 4 tablespoons butter. 3 tablespoons flour. 1 cup Brown Stock.

PROCESS: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni.

CHIFFONADE SALAD

Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing.

STEAMED COTTAGE PUDDING

3 tablespoons Cottolene. 1 cup sugar. 2 eggs. 1 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce.

BANANA SAUCE

1 cup water. 1/2 cup sugar. Pulp 3 bananas. 3 tablespoons lemon juice. 2 eggs well beaten. Few grains salt. Few gratings lemon rind.

PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub bananas through a sieve, add remaining ingredients and beat until well blended and light. Pour on hot syrup slowly, beating constantly. Serve hot. Pulp of peaches or apricots may be used in place of bananas.

[Sidenote: January

Fourth Sunday]



Menu

CORN CHOWDER

CRISP SODA CRACKERS

OX JOINTS EN CASSEROLE

BOILED RICE PARSNIPS SAUTED IN BUTTER

CHEESE AND PIMENTO SALAD

AMBROSIA ANISE WAFERS

COFFEE

* * * * *

CORN CHOWDER

2 cups cooked corn cut from cob, or 1 can of corn. 1 cup salt pork cubes. 1 cup potatoes cut in cubes. 1/2 onion sliced. 3 cups water. 2 cups scalded milk. 1 tablespoon butter. 1 tablespoon flour. 2/3 cup cracker crumbs. Salt, Pepper.

PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies."

OX JOINTS EN CASSEROLE

Separate ox-tails at joints, parboil five minutes; then rinse thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, add three slices onion and joints, saute until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring constantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. Add one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an earthen casserole, or Dutch oven, cover, place in oven and simmer slowly three to four hours. Add more moisture if necessary. Remove joints, strain liquor, return joints to liquor, add one cup each carrot and turnip cut in straws and parboiled in boiling, salted water ten minutes, and set in oven to complete cooking. Serve in Casserole or in a deep platter surrounded with a border of boiled rice.

BOILED RICE

Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling. Boil rapidly until rice is tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold water to separate kernels. Turn into double boiler, and cover with a crash towel; keep hot over hot water.

PARSNIPS SAUTED IN BUTTER

Wash parsnips, cover with boiling water, add salt to season. Cook until tender—thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins with the hands. Cut in one-fourth inch slices, sprinkle with salt, pepper; dip in flour and saute a golden brown in hot butter. Brown on one side, then turn and brown on the other.

CHEESE AND PIMENTO SALAD

Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain pimentos from liquor in can, and dry them on crash towel.) Add one tablespoon finely chopped chives or onion, one-half teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream, and pack solidly in prepared green pepper-cups. Set aside in a cold place for several hours. With a sharp knife cut in thin slices crosswise. Arrange two slices on crisp lettuce leaves; serve with French Dressing.

AMBROSIA

6 sweet Florida oranges. 1 cocoanut grated. 4 plantains (red bananas). 1/3 cup fine table Sherry wine. 1/4 cup lemon juice. Bar sugar.

PROCESS: Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bottom of shallow, glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc.

ANISE SEED WAFERS

1/3 cup Cottolene. 1 cup granulated sugar. 3 eggs. 2 cups flour. 3 teaspoons anise seed. 1/4 teaspoon nutmeg. 1/2 teaspoon salt. Flour.

PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven.

[Sidenote: January

Fifth Sunday]



Menu

OYSTERS ON THE HALF SHELL

CONSOMME WITH RICE BALLS

BRAISED BEEF TONGUE—SAVORY SAUCE

BAKED POTATOES BERMUDA ONIONS, BUTTER SAUCE

CREAMED CELERY

FLORIDA SALAD

YANKEE PLUM PUDDING—VANILLA SAUCE

COFFEE

* * * * *

OYSTERS ON THE HALF SHELL

(For recipe see Page 14.) Serve small cress or cucumber sandwiches with this course.

CONSOMME WITH RICE BALLS

To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls.

RICE BALLS

1 cup cold, cooked rice. 2 tablespoons flour. 1 teaspoon grated onion. 1 teaspoon finely chopped parsley. 1 egg slightly beaten. Salt, pepper, cayenne.

PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup.

BRAISED BEEF TONGUE

Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with sauce.

BAKED POTATOES

(For recipe see Page 140.)

BERMUDA ONIONS WITH BUTTER SAUCE

Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of butter, finely chopped parsley, and pepper. Serve hot.

CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes; drain and chop half the pepper fine. Add to celery, and reheat in one cup of White Sauce.

FLORIDA SALAD

Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika.

YANKEE PLUM PUDDING

2/3 cup Cottolene. 1 cup N. O. molasses. 3 cups flour. 1-1/2 teaspoons soda. 1 teaspoon cinnamon. 1/2 teaspoon cloves. 1/2 teaspoon nutmeg. 1/2 teaspoon salt. 1 cup sweet milk. 1 cup seeded shredded raisins. 1 cup English Walnut meats broken in pieces.

PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in buttered molds. Steam three hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see Page 136.)

BOILED COFFEE

1 cup medium ground coffee. White 1 egg. 6 cups boiling water. 1 cup cold water.

PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee will not be clear; if boiled too long, the tannic acid will be extracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add remaining half-cup cold water to complete the clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boiling point.



February

Variety's the very spice of life, That gives it all its flavor. —Cowper.



[Sidenote: February

First Sunday]



Menu

GRAPE-FRUIT COCKTAILS

TOMATO BOUILLON

LAKE TROUT BAKED IN PAPER BAG

SAUCE A L'ITALIENNE

FRENCH FRIED POTATOES BRUSSELS SPROUTS

FRENCH ENDIVE—FRENCH DRESSING

EGGLESS RICE PUDDING—HARD SAUCE

COFFEE

* * * * *

GRAPE-FRUIT COCKTAIL

Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.

TOMATO BOUILLON

To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups.

STANDARD BROTH

(BEEF, VEAL, LAMB, CHICKEN OR GAME)

4 pounds meat. 1 pound marrow bone. 2-1/2 quarts cold water. 1/2 teaspoon peppercorns. 4 cloves. 1 spray marjoram. 2 sprays thyme. 2 sprays parsley. 1/2 bay leaf. 1/4 cup each diced carrot, onion, and celery. 1/2 tablespoon salt.

PROCESS: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear.

LAKE TROUT BAKED IN PAPER BAG

Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce:

SAUCE A L'ITALIENNE

2-1/2 tablespoons butter. 2 tablespoons finely chopped onion. 2 tablespoons finely chopped carrot. 2 tablespoons finely chopped lean uncooked ham. 1/2 teaspoon peppercorns. 3 cloves. 2 sprays marjoram. 3 tablespoons flour. 1 cup Brown Stock. 1-1/4 cups white wine. 1 clove garlic. 2 teaspoons finely chopped parsley.

PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.

STUFFING FOR FISH

1 cup cracker crumbs. 2 teaspoons finely chopped parsley. 1 tablespoon finely chopped pickles. 1 teaspoon salt. 1 teaspoon grated onion. 3 tablespoons butter. 1/4 to 1/2 cup boiling water.

PROCESS: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork.

BRUSSELS SPROUTS

Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.

FRENCH ENDIVE

Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see Page 83).

EGGLESS RICE PUDDING

4 cups milk. 2/3 cup rice. 1/3 cup molasses. 1/2 teaspoon cinnamon. 1 tablespoon butter. 1/2 cup seeded raisins. Salt.

PROCESS: Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling. When stirring the last time, add butter. Serve with Hard Sauce. (For recipe see Page 161.)

[Sidenote: February

Second Sunday]



Menu

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS

BREAST OF LAMB STUFFED AND ROASTED

CURRANT JELLY SAUCE

SWEET POTATOES, SOUTHERN STYLE

BUTTERED STRING BEANS

CABBAGE SALAD

APPLE CAKE WITH LEMON SAUCE

BOILED COFFEE

* * * * *

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS

2 quarts Chicken Consomme. 1/2 cup cooked macaroni. 1 tablespoon pimentos.

PROCESS: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups.

BREAST OF LAMB STUFFED AND ROASTED

Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint.

CURRANT JELLY SAUCE

To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve in sauce boat. Onion may be omitted.

STUFFING FOR LAMB

2 cups soft bread crumbs. 1/4 cup butter. 1/4 cup hot water. 1 tablespoon poultry seasoning. 1 tablespoon finely chopped onion. 1/2 tablespoon finely chopped parsley. Salt, Pepper.

PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water.

SWEET POTATOES, SOUTHERN STYLE

Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of butter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and bake in hot oven until liquor is "syrupy" and potatoes are brown on top.

BUTTERED STRING BEANS

Remove the strings and cut beans diagonally in one-half inch pieces. Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. Drain and reheat in White Sauce or dress with melted butter, pepper and more salt if needed. If canned beans are used (and they would be in some localities at this season of the year) turn them from the can into sauce-pan and reheat them in their own liquor. Drain and dress them with melted butter, salt, and pepper.

CABBAGE SALAD

Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly and mix with one medium-sized, thinly sliced Spanish onion. Mix with either French or Cream Salad Dressing (for recipe see Page 105).

APPLE CAKE WITH LEMON SAUCE

2 cups flour. 1/2 teaspoon salt. 1/2 teaspoon soda. 1 teaspoon cream of tartar. 3 tablespoons Cottolene. 1 egg well beaten. 7/8 cup milk. 4 tart, fine flavored apples. 3 tablespoons granulated sugar. 1/4 teaspoon cinnamon.

PROCESS: Mix and sift the dry ingredients in the order given; rub in Cottolene with tips of fingers; add beaten egg to milk and add slowly to first mixture stirring constantly, then beat until dough is smooth. Spread dough evenly in a shallow, square layer cake pan to the depth of one inch. Core, pare and cut apples in eighths, lay them in parallel rows on top of dough, pressing the sharp edge into the dough half the depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven twenty-five to thirty minutes. Serve hot with butter as a luncheon dish, or as a dessert for dinner with Lemon Sauce.

LEMON SAUCE

2 teaspoons arrowroot. 1 cup sugar. 2 cups boiling water. Grated rind and juice of 1 lemon. 1 tablespoon butter. Few grains salt.

PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly, stirring constantly. Cook over hot water twenty minutes, stirring constantly the first five minutes, afterwards occasionally. Remove from range. Add lemon juice, rind, and butter in small bits. Beat well and serve hot.

[Sidenote: February

Third Sunday]



Menu

SCOTCH POTATO SOUP

ROAST SHOULDER OF PORK

SPICED APPLE SAUCE

ERIN POTATOES BOILED WHITE BEANS

CELERY SALAD

SQUASH PIE NEUFCHATEL CHEESE

COFFEE

* * * * *

SCOTCH POTATO SOUP

1 bunch leeks or 2 cups onion. 1 head celery. 5 tablespoons butter. 1 quart milk. 3 cups potato cubes. 2 tablespoons flour. 1/2 tablespoon finely chopped parsley. Salt, pepper.

PROCESS: Cut leeks and celery in thin slices crosswise and saute in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.

ROAST SHOULDER OF PORK

Have meat cut from "little pig." Wipe and follow directions for roasting Loin of Pork. (See Page 173.)

SPICED APPLE SAUCE

Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three or four cloves and half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes, stirring constantly. Cool and serve.

ERIN POTATOES

Remove seeds and veins and parboil one mild green pepper eight minutes. Chop fine, add to Mashed Potatoes.

BOILED WHITE BEANS

Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans.

CELERY SALAD

Scrape and wash the tender hearts of crisp celery, cut in one-inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing.

SQUASH PIE (ECONOMICAL)

Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven.

[Sidenote: February

Fourth Sunday]



Menu

TOMATO SOUP

ROAST GUINEA FOWL—GIBLET SAUCE

RHUBARB SAUCE

POTATO SOUFFLES—EGG-PLANT WITH FINE HERBS

DRESSED HEAD LETTUCE

ORANGE ICE—CHOCOLATE JUMBLES

COFFEE

* * * * *

TOMATO SOUP

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces. 2 slices onion. 2 sprays parsley. Bit of bay leaf. 4 cloves. 1/2 teaspoon peppercorns. Few gratings nutmeg. 3 tablespoons butter. 2 tablespoons flour. Salt, pepper, cayenne.

PROCESS: Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers.

ROAST GUINEA FOWL

Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.)

RHUBARB SAUCE

The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish.

POTATO SOUFFLES

Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl.

EGG-PLANT SAUTE (WITH FINE HERBS)

Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once.

DRESSED HEAD LETTUCE

Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; drain dry in a wire basket or on towels. Cut heads in halves lengthwise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once.

ORANGE ICE

4 cups water. 2-1/2 cups sugar. 2 cups orange juice. 1/2 cup lemon juice. Rind of two oranges.

PROCESS: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses.

CHOCOLATE JUMBLES

1/3 cup Cottolene. 1 cup sugar. 2 squares chocolate grated. 1 tablespoon milk or water. 2 eggs beaten thick and light. 2 teaspoons baking powder. 2 cups flour. 1/4 teaspoon salt. 1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.



March

What and how great the virtue and the art To live on little with a cheerful heart. —Pope.



[Sidenote: March

First Sunday]



Menu

SPRING SOUP—CRUSTS

BREAST OF VEAL ROASTED—BROWN SAUCE

SPANISH RICE MASHED PARSNIPS

PINEAPPLE FRITTERS

RED CABBAGE, CELERY AND ONION SALAD

STEAMED CURRANT PUDDING

DRIED APRICOT AND HARD SAUCE

SMALL CUPS COFFEE

* * * * *

SPRING SOUP

3 bunches chopped watercress. 1 bunch young onions. 3 tablespoons butter. 2 tablespoons flour. 1/2 cup thin cream. Yolk 1 egg slightly beaten. Salt, pepper. Parsley finely chopped.

PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.

CRUSTS

Cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp.

BREAST OF VEAL ROASTED

Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.)

SPANISH RICE

Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, crosswise, and cook until crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato puree and two-thirds cup of grated cheese. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets.

MASHED PARSNIPS

Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter and moisten with a little cream or milk. Reheat over hot water and serve.

PINEAPPLE FRITTERS

Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. This may be slightly thickened with arrowroot, allowing one teaspoon arrowroot to each cup of liquor.

BATTER FOR FRITTERS

1 cup bread flour. 1 tablespoon sugar. 1/4 teaspoon salt. 2/3 cup milk. 1/2 teaspoon melted Cottolene. White one egg beaten stiff.

PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg. Batter must be smooth as cream.

RED CABBAGE, CELERY AND ONION SALAD

Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or in nests of cress.

STEAM CURRANT PUDDING

3 tablespoons Cottolene. 1/2 cup sugar. 2-1/2 cups flour. 3-1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 egg well beaten. 1 cup milk. 1/2 cup currants.

PROCESS: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce.

DRIED APRICOT SAUCE

Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a spoonful on each portion of pudding, place a small star of Hard Sauce in center and serve.

[Sidenote: March

Second Sunday]



Menu

CHICKEN STEW WITH DUMPLINGS

ONIONS IN CREAM STEWED CORN

WATERCRESS AND EGG SALAD

RHUBARB PIE CREAM CHEESE

COFFEE

* * * * *

STEWED CHICKEN

Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover with boiling water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one tablespoon salt the last hour of cooking. Remove chicken, strain liquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour diluted with sufficient cold water to pour readily. Return chicken to "gravy," heat to boiling point. Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley.

DUMPLINGS

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

PROCESS: Sift together twice, flour, baking powder and salt, rub in Cottolene with tips of fingers. Add milk gradually, mixing it in with a knife. Drop from tip of spoon on top of meat, an inch apart; cover closely and steam twelve minutes.

ONIONS WITH CREAM

Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt and cook until onions are tender (from forty-five to sixty minutes). Drain and add one-half cup hot cream (to eight onions). Sprinkle with black pepper and serve.

STEWED DRIED CORN

Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more water if necessary. Add one-fourth cup butter, two teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be careful that corn does not scorch.

WATERCRESS AND EGG SALAD

Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in balls the original size, dip in finely chopped parsley and replace in whites. Dispose one "cup" in each nest, and just before serving marinate with French Dressing.

RHUBARB PIE

2 cups rhubarb. 3/4 cup sugar. 1 egg slightly beaten. 2 tablespoons flour. Few grains salt. Few grains nutmeg.

PROCESS: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.)

[Sidenote: March

Third Sunday]



Menu

OYSTER COCKTAILS IN GRAPE FRUIT

PLANKED WHITEFISH

MASHED POTATOES FRICASSEED TOMATOES

BUTTERED BEETS

ALABAMA SALAD

RAISIN PIE EDAM CHEESE

BOILED COFFEE

* * * * *

OYSTER COCKTAIL IN GRAPE FRUIT

Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by removing the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with foliage.

PLANKED WHITEFISH

Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Surround fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Maitre d'Hotel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately.

FRICASSEED TOMATOES

Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and saute in melted butter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around.

ALABAMA SALAD

Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress.

CREAM DRESSING

3 hard cooked egg yolks. 1 teaspoon salt. Few grains cayenne. 1 teaspoon mustard. 2 tablespoons vinegar. Few drops onion juice or 1 teaspoon finely chopped chives. 1-1/2 cups thick cream.

PROCESS: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating constantly. When all is used, sprinkle in a few grains cayenne or paprika.

RAISIN PIE

1-1/2 cups seeded raisins cut in halves. 1/2 cup sugar. 2 tablespoons flour. 2 tablespoons butter. Juice and grated rind 1 lemon. 1 cup water in which raisins were cooked. Few grains salt.

Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven.

[Sidenote: March

Fourth Sunday]



Menu

CREAM OF LETTUCE

BAKED HAM—HOT HORSERADISH SAUCE

SWEET POTATO CROQUETTES—SPINACH WITH EGGS

GRAPE FRUIT SALAD

CHEESE BALLS

RHUBARB TART—CHEESE

AFTER DINNER COFFEE

* * * * *

BAKED HAM

Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim off all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold.

HOT HORSERADISH SAUCE

1/4 cup freshly grated horseradish. 1/4 cup fine cracker crumbs. 1-1/2 cups milk. 3 tablespoons butter. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 tablespoon vinegar. 2 tablespoons lemon juice. 1/2 tablespoon grated onion.

PROCESS: Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve.

SWEET POTATO CROQUETTES

2 cups hot riced sweet potatoes. 3 tablespoons butter. 1/2 teaspoon salt. Few grains pepper. 1/2 cup chopped walnut meats. 1 egg well beaten.

PROCESS: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham.

GRAPE FRUIT SALAD

Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Marinate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar.

CHEESE BALLS

1-1/2 cups grated cheese. 1 tablespoon flour. 1/3 teaspoon salt. 1/8 teaspoon mustard. Few grains cayenne. Whites 3 eggs beaten stiff.

PROCESS: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper.

RHUBARB TARTS

If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, lattice-work fashion, across the top of pie and bake thirty minutes in a moderate oven.



April

Let hunger move thy appetite, And not savory sauces. —Shakespeare.



[Sidenote: April

First Sunday]



Menu

STRAWBERRY COCKTAILS

CHICKEN BOUILLON CHANTILLY

FRICASSEE OF CHICKEN WITH WAFFLES

SPINACH WITH EGGS

PRUNE AND PECAN NUT SALAD

APRICOT MARMALADE MOLD

COCOANUT CAKE

COFFEE

* * * * *

CHICKEN BOUILLON CHANTILLY

Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives.

FRICASSEE OF CHICKEN

Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles.

SPINACH WITH DEVILED EGGS

1 peck spinach. 1/4 pound bacon. Salt, pepper. 1/3 cup butter. Few grains nutmeg. 5 hard-cooked eggs. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1/2 teaspoon finely chopped parsley. 1/2 teaspoon grated onion. 1/2 cup minced ham. Cream Salad Dressing.

PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.

PRUNE AND NUT SALAD

Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two tablespoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each.

STEAMED SNOW BALLS

(For recipe, see page 168.)

COCOANUT CAKE

2/3 cup Cottolene. 2 cups sugar. 3 eggs. 3 cups flour. 5 teaspoons baking powder. 1/4 teaspoon salt. 1 cup milk. 1/2 teaspoon each lemon and vanilla.

PROCESS: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes.

BOILED FROSTING

2 cups sugar. 1/4 teaspoon cream of tartar. 1/2 cup water. Whites 2 eggs.

PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs, beating constantly. Return remaining syrup to range, continue cooking until syrup spins a thread at least five inches in length. Pour syrup in a thin stream onto first mixture and beat until cool and slightly glazed on side of bowl. Spread thickly on cake.

[Sidenote: April

Second Sunday]



Menu

SMOKED STURGEON CANAPE

CLAM BROTH BUTTERED WAFERS

BROILED FINNAN HADDIE

POTATOES ON THE HALF SHELL

PEGGY'S SOUR CABBAGE

CHEESE SOUFFLE

STRAWBERRY SHORTCAKE

COFFEE

* * * * *

SMOKED STURGEON CANAPE

Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles—then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canape on a bread and butter plate covered with a paper doily and garnish with sprays of parsley.