MINCED CABBAGE—Wash a cabbage and lay in cold water for half an hour. With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. The cabbage should be tender and crisp for this dish.

NUT HASH—Chop fine cold boiled potatoes and any other vegetables desired that happen to be on hand. Put them into a buttered frying-pan and heat quickly and thoroughly, salt to taste, then just before serving stir in lightly a large spoonful of nut meal for each person to be served.

PEANUT MEATOSE—Dissolve one cup of cornstarch in two cups of tomato juice, add two cups of peanut butter and two teaspoons of salt. Stir for five minutes, then pour into cans and steam for four or five hours.

REMNANTS OF HAM WITH PEAS—Cut the ham into small cubes, measure and add an equal quantity of peas. In using canned peas rinse them well with cold water and drain. Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg well beaten. Turn into a buttered baking dish, cover with buttered breadcrumbs and bake in a hot oven until well browned.

SCOTCH SNIPE—Four slices bread buttered, one-half box sardines (one-half pound size), five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream. Remove the skins and bones from the sardines, mince fine and add seasonings, cheese and cream. Mix to a paste, spread on bread and heat thoroughly in the oven.

SQUASH FLOWER OMELET—Put to soak in cold water. Then boil about fifteen minutes, strain in a colander and cut up, not too fine. Now a regular omelet is made but fried in a little bit of olive oil instead of butter, and just before it is turned over the flowers are spread on top. Brown quick and turn out on a hot platter.

VEGETABLE ROAST—Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats. Season to taste. Put one-half the mixture into a buttered baking dish, spread over it a dressing made as follows: Pour boiling water on four slices of zweiback, cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream, season with salt and sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours. Serve in slices with cranberry sauce.

WALNUT LOAF—One pint of dry breadcrumbs, one and one-half cups of chopped or ground nut meats, mix well with salt and sifted sage to suit the taste, add two tablespoons of butter, one beaten egg and sufficient boiling water to moisten. Form into a loaf and bake in a granite or earthen dish in a modern hot oven.



GAME, GRAVY AND GARNISHES

ROASTED CANVAS-BACK DUCK—Procure a fine canvas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of the head to the back, press and place in a roasting pan. Sprinkle with salt, put in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw in two tablespoons of white broth. Garnish with slices of fried hominy and currant jelly. Redhead and mallard ducks are prepared the same way.

BROILED WILD DUCK—Pick, singe and draw well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over two tablespoons of oil. Boil the birds well in this marinade, place them on a broiler on a brisk fire, broil for seven minutes on each side. Place them on a hot dish and cover with maitre d'hotel butter, garnish with watercress, and serve.

ROAST DUCK WITH ORANGE SAUCE—Scrape a tablespoonful each of fat, bacon, and raw onion and fry them together for five minutes. Add the juice of an orange and a wine-glassful of port wine, the drippings from the duck and seasoning of salt and pepper. Keep hot without boiling and serve with roast duck.

CHICKEN GRAVY—Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them. Add flour and butter to thicken it, and then place the pot on the side of the stove and let simmer. Stir well and after the gravy has simmered for some minutes skim and strain it, and it will be ready to serve.

GRAVY FOR WILD FOWL—Put into a small saucepan a blade of mace, piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice; two shallots cut in slices, two wineglasses of port wine. Put the pan over the fire and boil the contents; then strain, add it to the gravy that has come from the wild fowl while roasting. If there is a large quantity of gravy less wine and catsup will be necessary.

SALMI OF GAME—Cut cold roast partridges, grouse or quail into joints and lay aside while preparing the gravy. This is made of the bones, dressing, skin, and general odds and ends after the neatest pieces of the birds have been selected. Put this (the scraps) into a saucepan, with one small onion minced, and a bunch of sweet herbs, pour in a pint of water and whatever gravy may be left, and stew, closely covered, for nearly an hour. A few bits of pork should be added if there is no gravy. Skim and strain, return to the fire, and add the juice of a half lemon, with a pinch of nutmeg, thicken with browned flour if the stuffing has not thickened it sufficiently, boil up and pour over the reserved meat, which should be put into another saucepan. Warm until smoking hot, but do not let it boil. Arrange the pieces of bird in heap upon a dish and pour the gravy over them.



LENTEN DISHES

ORANGE FOOL—Take the juice of six oranges, six eggs well beaten, a pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. Mix well together. Place over a slow fire and stir until thick, then add a small lump of butter.

PLUM PORRIDGE—Take a gallon of water, half a pound of barley, quarter of a pound of raisins, and a quarter of a pound of currants. Boil until half the water is wasted. Sweeten to taste and add half pint of white wine.

RICE SOUP—Boil two quarts of water and a pound of rice, with a little cinnamon, until the rice is tender. Take out the cinnamon and sweeten rice to taste. Grate half a nutmeg over it and let stand until it is cold. Then beat up the yolks of three eggs, with half a pint of white wine, mix well and stir into the rice. Set over a slow fire, stirring constantly to prevent curdling. When it is of good thickness it is ready to serve.

RICE MILK—Boil half pound of rice in a quart of water, with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg. Beat up and sweeten to taste.

FORCED MEAT BALLS FOR TURTLE SOUP—Cut off a very small part of the vealy part of a turtle, mince it very fine and mix it with a very small quantity of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quantity of warm butter, and well beaten egg. Form the paste into balls, plunge them into a frying-pan of boiling butter or fat, fry them to a good color, and they are ready. They should be added to the soup hot.

TRUFFLES FOR GARNISH—Choose large round truffles, wash them thoroughly and peel them, and put the required number into a saucepan, pour over them enough chicken broth or champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and a little of the skimmings of the chicken broth or fat. Place the pan on the fire and boil for fifteen minutes with the lid on, then remove from the fire, and let the truffles cool in their liquor. Remove them, drain, and they are ready for use. Another way to fix them is to boil them ten minutes and cut them into various shapes. The trimmings from them as well as the liquor may be used in making sauce.

FRIED PARSLEY—Carefully pick the stems from the parsley, dry it on a cloth, put into a frying basket, then into hot fat. Be careful that the fat is not too hot. Fry for a few minutes.

BEEF MARROW QUENELLES—Put one-half pound beef marrow into a basin, with an equal quantity of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot.

CALF'S LIVER QUENELLES—Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quantities, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of butter and fry until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.

CHICKEN QUENELLES—Mix together one teacupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cayenne and bind with raw egg yolks. Mold into pieces about the size and shape of an olive, between two spoons. Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired.



MISCELLANEOUS

BEAUREGARD EGGS—Two level tablespoons butter, two level tablespoons flour, one-half level teaspoon salt, one cup milk, four hard-boiled eggs. Make a white sauce of the butter, flour, salt and milk, and add the whites of the eggs chopped fine. Cut buttered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center.

EGG AND POTATO SCALLOP—Fill a buttered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned.

EGGS SCRAMBLED IN MILK—Half pint of milk, five eggs. Heat the milk in a saucepan and when it is just at the boiling point stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken, add a half teaspoonful of salt and serve at once.

EGG WITH WHITE SAUCE FOR LUNCHEON—Cut stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay sauce, sprinkle with buttered breadcrumbs and put in oven just long enough to brown crumbs. For the Marnay sauce, cook one and one-half cups of chicken stock with one slice of onion, one slice carrot, bit of bay leaf, a sprig of parsley and six peppercorns until reduced to one cup, then strain. Melt one-fourth cup of butter, add one-fourth cup flour, and stir until well blended, then pour on gradually while constantly heating the chicken stock and three-fourths cup scalded milk. Bring to the boiling point and add one-half teaspoon salt, one-eighth teaspoon paprika, two tablespoons of Parmesean cheese and one-half cup goose or duck liver, cut in one-third inch cubes.

LIGHT OMELET—Separate your eggs and beat the yolks until thick and light colored, adding a tablespoonful cold water for each yolk and a seasoning of salt and pepper. Beat the whites until they are dry and will not slip from the dish, then turn into them the beaten yolks, folding carefully until thoroughly blended. Have the pan hot and butter melted, turn in the mixture, smothering it over the top, cover and place on asbestos mat on top of stove until well risen, then uncover and set in the oven to dry. Try it with a heated silver knife thrust in the middle. When done, cut across the middle, fold and turn out, dust with sugar, glaze and serve quickly.

OMELET FOR ONE—Beat the yolks of two eggs until creamy, add four tablespoons of milk and saltspoon of salt. Add the whites beaten stiff and put into a hot pan in which a rounding teaspoon of butter is melted. The mixture should begin to bubble almost at once; cook three or four minutes, slipping a knife under now and then to keep the under side from burning. When the top begins to set, fold it over and turn on a hot platter.

SCRAMBLED EGGS WITH MUSHROOMS—Pare, wash and slice half a pound of fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in awhile and cook ten minutes. Break and beat five or six eggs in a saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces of butter cut into bits. Add the mushrooms, set over the fire, stir constantly with wooden paddle, and when eggs are thick and creamy turn into a heated dish, garnish with toasted bread points, and serve at once.

SCRAMBLED EGGS WITH PEPPERS—Scrambled eggs on toast with chopped sweet green peppers make an excellent breakfast dish. Toast four slices of bread, butter, and put where the platter on which they are arranged will keep hot. Put a tablespoonful of butter in a hot frying-pan, as soon as it bubbles turn in half a dozen eggs which have been broken into a bowl, and mix with half a dozen tablespoonfuls of water. As the whites begin to set, whip together quickly with a silver knife. Sprinkle over the top two finely cut peppers from which the seeds have been removed, stir through the eggs, let the whole cook a half minute, then pour over the slices of toast, garnish with sprigs of parsley, and serve at once.

SCOTCH EGGS—Shell six hard-boiled eggs and cover with a paste made of one-third stale breadcrumbs cooked soft in one-third cup milk, then mix with one cup lean boiled ham minced very fine and seasoned with cayenne pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.

BANANAS WITH OATMEAL—Add a teaspoonful of salt to a quart of rapidly boiling water and sprinkle in two cups of rolled oatmeal. Set the saucepan into another dish of boiling water (double boiler), cover and cook at least one hour. Longer cooking is preferable. Have ready half a banana for each person to be served. The banana should be peeled and cut in thin slices. Put a spoonful of the hot oatmeal over the bananas in the serving dishes. Pass at the same time sugar and milk or cream. Other cereals may be served with bananas in the same way.

SPAWN AND MILK—Have the water boiling fast. Salt to taste, then holding a handful of meal high in the left hand, let it sift slowly between the fingers into the bubbling water, stirring all the time with the right hand. Stir until a thin, smooth consistency obtains, then push back on the fire where it will cook slowly for several hours, stirring occasionally with a "pudding stick" or wooden spoon. It will thicken as it cooks. Serve in bowls with plenty of good rich milk.

BOILED SAMP—Soak two cupfuls over night in cold water. In the morning wash thoroughly, cover with boiling water, and simmer gently all day. Do not stir, as that tends to make it mushy, but shake the pot frequently. As the water boils away add more, but not enough to make much liquid. About a half hour before serving add a cupful rich milk, tablespoon butter, and salt to season. Let this boil up once, and serve hot.

MOLDED CEREAL WITH BANANA SURPRISE—Turn any left-over breakfast cereal, while still hot, into cups rinsed in cold water, half filling the cups. When cold, scoop out the centers and fill the open spaces with sliced bananas, turn from the cups onto a buttered agate pan, fruit downward, and set into a hot oven to become very hot. Remove with a broad-bladed knife to cereal dishes. Serve at once with sugar and cream or milk.

THICKENED BUTTER—Place in a saucepan the yolks of a couple of eggs. Break them gently with a spoon, adding four ounces of butter, melted but not browned. Set the pan over a slow fire, stirring until of the required consistency.

SHRIMP BUTTER—Pick and shell one pound of shrimps, place them in a mortar and pound, add one-half pound of butter when well mixed; pass the whole through a fine sieve. The butter is then ready for use.

SARDINE BUTTER—Remove the skins and bones from seven or eight sardines; put them in a mortar and pound until smooth. Boil two large handfuls of parsley until tender, squeeze it as dry as possible, remove all stalks and stems and chop it. Put the parsley in the mortar with the fish and four ounces of butter, then pound again. When well incorporated mold the butter into shapes. Keep on ice until ready for serving. Excellent for hot toast.

MAITRE D'HOTEL BUTTER—Quarter of a pound of butter, two tablespoonfuls of chopped parsley, salt and pepper and juice of two lemons. Mix thoroughly and keep in cool place.

CAULIFLOWER IN MAYONNAISE—Select some large, cold boiled cauliflowers and break into small branches, adding a little salt, pepper and vinegar to properly season. Heap them on a dish to form a point. Surround with a garnish of cooked carrots, turnips and green vegetables, pour some white mayonnaise sauce over all, and serve.

SARDINE COCKTAIL—Drain and skin one-half box boneless sardines and separate into small pieces. Add one-half cup tomato catsup, mixed with two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the juice of one lemon, and salt to taste. Chill thoroughly and serve in scallop shells, placing each shell on a plate of crushed ice.

SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL—For the truffle sauce melt three tablespoons of butter, add three tablespoons of flour, and stir until well blended, then pour on gradually while heating constantly one cup milk and one-half cup heavy cream. Bring to the boiling point and add two chopped truffles, two tablespoons Madeira wine, salt and pepper to taste.

BAKED MILK—Put fresh milk into a stone jar, cover with white paper and bake in a moderate oven until the milk is thick as cream. This may be taken by the most delicate stomach.

MINT VINEGAR—Fill in a wide-mouthed bottle or a quart fruit jar with fresh mint leaves, well washed and bruised a little. Let the leaves fall in without pressing. Fill the jar with cider vinegar, put on the rubber, and turn the cover tightly. Let stand three weeks, uncover, and drain off the vinegar into bottles and keep well corked.

BLACKBERRY VINEGAR—Mash the berries to a pulp in an earthenware or wooden vessel. Add good cider vinegar to cover and stand in sun during the day and in the cellar at night, stirring occasionally. Next morning strain and add the same amount fresh berries. Crush and pour the whole, the strained juice, and set in the sun again all day and in the cellar at night. The third day strain to each quart of the juice one pint water and five pounds sugar. Heat slowly and when at boiling point skim, and after it boils strain and bottle.

HOMEMADE VINEGAR—For pineapple vinegar, cover the parings and some of the fruit, if you wish, with water. A stone crock or glass jar is the best receptacle for this purpose. Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly. Skim frequently to remove all impurities, and when as acid as desired, strain and bottle. Gooseberry vinegar is made by crushing gooseberries not quite ripe, covering with cold water (three quarts of water to two of fruit) and allowing it to stand for two days. Press and strain. Allow a pint of sugar and half a yeast cake to each gallon of the liquid. Set in the sun, and when the fluid has worked clear, strain and leave in a warm place until as sharp as desired. A cloth should be tied over the top of the jar to keep out insects and dust.

SAMP AND BEANS—Soak a quart of the samp and a scant pint pea beans over night in cold water, each in a separate vessel. In the morning put the samp over to cook in a large pot, covering with fresh boiling water. Simmer gently about two hours, protecting from scorch, by an asbestos mat and a frequent shaking of the pot. As the samp commences to swell and the water dries out add more. After two hours add the beans that have been soaking, together with a pound of streaked salt pork. Season with salt and pepper and continue the cooking all day, shaking frequently. Just before serving add butter and more salt if it needs it.

DRESSING FOR ITALIAN RAVIOLI—Nine eggs beaten very light. One quart of spinach boiled and drained until dry. Chop very fine. Add salt and pepper to taste, one cup grated American cream cheese, little nutmeg, one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil, three tablespoonfuls of cream. Cracker meal enough to thicken.

NOODLE DOUGH FOR ITALIAN RAVIOLI—Make noodle crust as you would for noodles. Roll very fine and cover half the crust with ravioli dressing half-inch thick. Turn over the other half to cover. Mark in squares as shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling water, cook about twenty minutes, drain and arrange on platter and sprinkle each layer with grated cheese and mushroom sauce.

BOLOGNA SAUSAGE—Chop fine one pound each of beef, pork, veal and fat bacon. Mix with three-fourths of a pound of fine chopped beef suet and season with sage, sweet herbs, salt and pepper. Press into large skins thoroughly cleaned and soaked in cold salt water for several hours before being used, fasten tightly on both ends and prick in several places. Place in a deep saucepan, cover with boiling water, simmer gently for an hour, lay on straw to dry and hang.

LEMON JELLY—Grate two lemons and the juice of one. The yolks of three eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.

MARGARETTES—One half-pound of peanuts, one pound of dates chopped fine. One cup of milk in the dates and boil, add peanuts. Make a boiled icing. Take the long branch crackers, spread the filling between the crackers, put on the icing and put in the oven to brown.



VEGETABLES

BRUSSELS SPROUTS—Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place them on a fire in a saucepan filled with water, a little salt and bicarbonate of soda. With the lid off boil fast till tender; about twenty to twenty-five minutes. When done drain them and dry on a cloth. Put in a large saucepan a good-sized lump of butter and a little salt and pepper. Toss the sprouts in this until they become quite hot again, but do not fry them. Serve on a quartered round of buttered toast.

BRUSSELS SPROUTS MAITRE D'HOTEL—Boil the sprouts and then place them in a saucepan with a lump of butter and beat them well. Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper and mix together well with a spatula, and when it boils stir quickly. Place the sprouts on a dish and turn the sauce over them.

BRUSSELS SPROUTS SAUTED—One pound of Brussels sprouts should be thoroughly washed and boiled and then put into a pan over the fire together with a good-sized lump of butter, a little salt, and toss for eight minutes. Sprinkle over them a little chopped parsley, and serve when done.

BAKED MUSHROOMS IN CUPS—Peel and cut off the stalks of a dozen or more large fat mushrooms, and chop up fine. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavored strain the liquor, return it to the stewpan with the mushrooms and a moderate quantity of finely chopped parsley, season to taste with salt and pepper, and boil gently on the side of the stove for nearly three-quarters of an hour. Beat four eggs well in one-half teacupful of cream, and strain. When the mushrooms are ready move the stewpan away from the fire and stir in the beaten eggs. Butter some small cups or molds, fill each with the mixture, and bake in a brisk oven. Prepare some white sauce; when baked turn the mushrooms out of the molds on a hot dish, pour the sauce around them, and serve.

BOILED CHESTNUTS SERVED AS VEGETABLES—Peel off the outside skin of the chestnuts and steep them in boiling water until the skin can be easily removed, and throw them into a bowl of cold water. Put two ounces of butter into a saucepan with two tablespoons of flour and stir the whole over a fire until well mixed. Then pour in one-half pint or more of clear broth and continue stirring over the fire until it boils. Season with salt, throw in the chestnuts and keep them simmering at the side of the fire until tender. When served in this way they make a good vegetable for roasted meat or poultry, particularly turkey.

BOILED CORN—Choose short, thick ears of fresh corn, remove all the husks except the inner layer: strip that down far enough to remove the silk and any defective grains and then replace it, and tie at the upper end of each ear of corn. Have ready a large pot half full of boiling water, put in the corn and boil steadily for about twenty minutes, if the ears are large, and fifteen minutes if they are small. Remove from the boiling water, take off the strings, and serve hot at once. If desirable, the inner husk may be removed before serving, but this must be done very quickly, and the ears covered with a napkin or a clean towel to prevent the heat from escaping. Serve plenty of salt, butter and pepper with the corn. These may be mixed by heating them together, and serve in a gravy bowl.

BOILED ONIONS WITH CREAM—Peel twelve medium-sized onions, pare the roots without cutting them, place in a saucepan, cover with salted water, add a bunch of parsley, and boil for forty-five minutes; take them from the saucepan, place them on a dish, covering with two gills of cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.

CORN FRITTERS—Prepare four ears of fresh corn by removing the outer husks and silks; boil and then drain well. Cut the grains from the cobs and place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and a half pint of cold milk. Stir vigorously, but do not beat, with a wooden spoon for five minutes, when it will be sufficiently firm; butter a frying-pan, place it on a fire, and with a ladle holding one gill put the mixture on the pan in twelve parts, being careful that they do not touch one another, and fry till of a good golden color, cooking for four or five minutes on each side. Dress them on a folded napkin, and serve.

BROILED EGGPLANT—Peel an eggplant and cut it into six slices each half an inch thick. Put them into a dish and season with salt and pepper and pour over them one tablespoon of sweet oil. Mix well and arrange the slices of the eggplant on a broiler and broil on each side for five minutes, then place on a dish which has been heated and pour over a gill of maitre d'hotel sauce, and serve.

FRIED EGGPLANT—Select a nice large eggplant, peel, remove the seeds, and cut into pieces about one and one-half inches long and three-quarters of an inch wide. Put them on a plate, sprinkle well with salt and leave standing for an hour or so. Then wrap the pieces in a cloth and twist it around so as to squeeze as much juice as possible from them without breaking. Sprinkle over with flour, covering each side well, and place them in a frying basket. Put a large lump of fat in a stewpan and when it boils put in the basket. As each plant is nicely browned take out of the basket, sprinkle with salt and lay on a sheet of paper in front of a fire so as to drain as free as possible from fat. Serve on a napkin spread over a hot dish.

EGGPLANT FRITTERS—Boil the eggplant in salted water mixed with a little lemon juice. When tender, skin, drain and mash them. For every pint of pulp, add one-half breakfast cup full of flour, two well beaten eggs, and season with salt and pepper to taste. Shape into fritters and fry in boiling fat until brown.

BROILED MUSHROOMS ON TOAST—Trim off the stalks of the required quantity of large mushrooms, peel, score them once across the top, place them on a gridiron and grill over a slow fire, turning when done on one side. Trim the crusts off some slices of bread and toast on both sides. Cut rounds out of the toast the same size as the mushrooms, butter them and place a mushroom on each. Put a lump of butter in each mushroom and sprinkle over with salt and pepper. Place a fancy dish-paper on a hot dish, and serve the mushrooms-on-toast, with a garnish of fried parsley.

DEVILED MUSHROOMS—Cut off the stalks even with the head and peel and trim the mushrooms neatly. Brush them over inside with a paste brush dipped in warm butter, and season with salt and pepper, and a small quantity of cayenne pepper. Put them on a gridiron and broil over a clear fire. When cooked put the mushrooms on a hot dish, and serve.

MUSHROOMS IN CREAM—Peel and trim the required quantity of mushrooms. Put some cream in a pan over the fire and season with pepper and salt to taste. Rub the mushrooms in salt and pepper, and as quickly as the cream comes to a boil put them in and let boil for four minutes. Serve hot.

BOILED SPANISH ONIONS—Boil Spanish onions in salted water thirty minutes. Drain and add butter or drippings, salt and pepper, covering the pan to prevent steam from escaping. Cook slowly for about three hours, basting frequently with drippings. Care should be taken that they do not burn.

BAKED ONIONS—Put six large onions into a saucepan of water, or water and milk in equal proportions, add salt and pepper and boil until tender. When done so they can be easily mashed work them up with butter to the consistency of paste, cover with breadcrumbs, and bake in a moderate oven. If preferred they may be boiled whole, put in a baking dish covered with butter and breadcrumbs, then baked.

FRIED ONIONS—Peel and slice into even rounds four medium-sized onions. Place them first in milk then in flour, fry in very hot fat for eight minutes. Remove them carefully and lay on a cloth to dry. Place a folded napkin on a dish, lay the onions on, and serve very hot. Garnish with fried parsley.

GLAZED ONIONS—Peel the onions and place in a saucepan with a little warmed butter, add sugar and salt to taste, pour over a little stock. Place over a moderate fire and cook slowly till quite tender and the outside brown. Remove and serve on a dish. A little of the liquor, thickened with flour, may be served as a sauce.

FRIED SPANISH ONIONS—Peel and slice two pounds of Spanish onions. Place them in a hot frying-pan, containing two heaping tablespoonfuls of butter, add salt and pepper.

BOILED OYSTER PLANT—Scrape a bunch of oyster plants, dropping into cold water to which a little vinegar has been added. Cut in small pieces and boil in salted water until tender. Season with butter, pepper and cream. Cream may be omitted if desired.

BROILED POTATOES—Peel a half dozen medium-sized cooked potatoes, halve them and lay upon a dish, seasoning with a pinch of salt, and pour over them two tablespoons of butter and roll them thoroughly in it. Then arrange them on a double broiler, and broil over a moderate fire for three minutes on each side. Serve in a folded napkin on a hot dish.

PARSNIP FRITTERS—Peel and boil some parsnips until tender, then drain thoroughly and mash, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mold the mixture into small round cakes with floured hands. Put a large piece of butter into a stewpan, place on the fire and let it boil. Then put in the cakes and fry to a nice golden brown color. Take out and drain them, and serve on a napkin spread over a hot dish, with a garnish of fried parsley.

MASHED PARSNIPS—Wash and scrape some parsnips, cut in pieces lengthwise, put them in a saucepan with boiling water, a little salt and a small lump of drippings. Boil till tender, remove and place in a colander to drain, and press all the waste out of them. Mash them till quite smooth with a wooden spoon, put them in a saucepan with a tablespoonful of milk or a small lump of butter, and a little salt and pepper; stir over the fire until thoroughly hot again, turn out on to a dish, and serve immediately.

POTATO BALLS—Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve. Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, then roll in flour and egg-breadcrumbs, and fry in dripping or brown them in the oven, and serve on a hot dish.

POTATOES AND ONIONS SAUTED—Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour, being careful not to let them burn. Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then squeeze a little lemon juice in it and turn on a hot dish, and serve.

POTATOES LYONNAISE—Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of butter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper. Cook for six minutes, or until they become well browned, tossing them all the while. Sprinkle over with a small quantity of chopped parsley, and serve.

STEWED MUSHROOMS—Peel and remove the stalks from some large mushrooms, wash and cut them into halves; put two ounces of butter into a small lined saucepan with two tablespoonfuls of flour and stir this over the fire, then mix in by degrees one and one-half breakfast cupfuls of milk; while boiling and after being thickened, put in the mushrooms. Season to taste with salt, pepper and a small quantity of powdered mace, and stew gently on the side of the fire until tender. When cooked turn the mushrooms on to a hot dish, garnish with some croutons of bread that have been fried to a nice brown, and serve.

STUFFED ONIONS, STEAMED—Peel eight large onions and boil for ten minutes, and salt them slightly. Remove them from the fire, drain quite dry, push about half the insides out; chop the parts taken out very small, together with a little sausage meat; add one teacupful of breadcrumbs, one egg, and salt and pepper to taste. Put this mixture into the cavity in the onions, piling a little on the top and bottom so that none shall be left. Arrange them in a deep pan. Put them in a steamer over a saucepan of water and steam for one hour and a half. Put the pan in the oven to brown the tops of the onions, adding one breakfast cupful of butter to prevent burning. Arrange them tastefully on a dish, and serve hot.

POTATO CROQUETTES—Take four boiled potatoes and add to them half their weight in butter, the same quantity of powdered sugar, salt, grated peel of half a lemon and two well beaten eggs. Mix thoroughly and roll into cork-shaped pieces and dip into the beaten yolks of eggs, rolling in sifted breadcrumbs. Let stand one hour and again dip in egg and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish of parsley.

CREAMED POTATOES—Cut into cubes or dices about half a pound of boiled potatoes and place in a shallow baking pan. Pour over them enough milk or cream to cover them and put in the oven or on the side of the stove and cook gently until nearly all the milk is absorbed. Add a tablespoonful of butter, a teaspoonful each of finely chopped parsley, and salt, and half a saltspoonful of pepper, mixed well together. When they have become thoroughly warmed turn into a dish, and serve immediately.

APPLES AND ONIONS—Select sour apples, pare, core and thinly slice. Slice about half as many onions, put some bacon fat in the bottom of a frying-pan and when melted add the apples and onions. Cover the pan and cook until tender, cooking rather slowly. Sprinkle with sugar, and serve with roast pork.

BACON AND SPINACH—Line a pudding dish with thin slices of raw bacon. Take boiled spinach, ready for the table, season with butter, salt and pepper. Take also some boiled carrots, turnips and onions. Whip up the yolk of an egg with pepper and salt, and stir into the carrots and turnips. Arrange the vegetables alternately in the dish and partially fill with boiling water. Steam for an hour. Turn out on a flat dish, and serve with a rich brown gravy.

BOILED CELERY—Trim off the tops of the celery about one-third of their length, and also trim the roots into rounding shape. Save the tops for making cream of celery and for garnishes, cook the celery in salted water until tender, drain, lay on toast, and pour a cream sauce over.

BOSTON BAKED BEANS—Pick over a quart of small pea beans, wash thoroughly and soak over night in warm water. In the morning parboil them until the skins crack open. Pour off the water. Put into the bottom of a glazed earthenware pot, made expressly for the purpose, a pint of hot water in which have been dissolved a half tablespoonful salt, two tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of soda. Pack in the beans until about a third full, then place in it a pound (or less, if preferred) of streaked pig pork, the skin of which has been scored. Cover with a layer of beans, letting the rind of the pork just show through. Now add enough more seasoned hot water to cover the beans, and bake covered in a slow oven all day or night. When done the beans should be soft, tender and moist but brown and whole, and the pork cooked to a jelly.

BREADED POTATO BALLS—Pare, boil and mash potatoes and whip into three cups of potato three level tablespoons of butter, two tablespoons of hot milk, salt and pepper to taste; also two teaspoons of onion juice and two level tablespoons of chopped parsley, one-quarter cup of grated mild cheese and two well-beaten eggs. Beat well and set aside to cool. Mold into small balls, roll each in beaten egg, in fine stale breadcrumbs, and then fry in deep hot fat.

CABBAGE AND CHEESE—Boil the cabbage in two waters, then drain, cool and chop. Season well with salt and pepper and spread a layer in a buttered baking dish. Pour over this a white sauce made from a tablespoonful each of flour and butter and a cup of milk. Add two or three tablespoonfuls of finely broken cheese. Now add another layer of cabbage, then more of the white sauce and cheese, and so on until all the material is used. Sprinkle with fine crumbs, bake covered about half an hour, then uncover and brown.

CAULIFLOWER AU GRATIN—Select a firm, well-shaped cauliflower, and after the preliminary soaking in cold salt water throw into a kettle of boiling water and cook half an hour, until tender. Drain, pick off the flowers and lay to one side, while you pick the stalks into small pieces. Lay on the bottom of a rather shallow buttered baking dish, sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces of butter. Add a little milk, then a layer of the flowerets and another sprinkling of milk, cheese and pepper.

CAULIFLOWER FRITTERS—Soak and boil the cauliflower in the usual way, then separate into flowers. Dip each piece into a thin batter, plunge into boiling fat and fry a delicate brown. Serve very hot on napkins. If preferred, the pieces may be dipped into a mixture of salt, pepper, vinegar and oil, then fried.

CREAMED SPAGHETTI—Have two quarts of water boiling in a kettle and one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at a time in the water and as the ends soften turn them round and round and down into the kettle. When all are in the water put on a cover and cook the spaghetti twenty minutes, then drain.

Make a cream sauce with a rounding tablespoon each of flour and butter and one cup of cream. Season with one-half teaspoon of salt and a few grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a dish, and sprinkle with finely grated cheese.

FRIED CORN—Cut the corn off the cob, leaving the grains as separate as possible. Fry in just enough butter to keep it from sticking to the pan, stirring very often. When nicely browned add salt and pepper and a little rich cream. Do not set near the fire after adding the cream.

FRIED TOMATOES—Wipe some smooth solid tomatoes and slice and fry in a spider with butter or pork fat. Season well with salt and pepper.

GLAZED CARROTS WITH PEAS—Wash, scrape and cut three medium-sized carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain and put in saucepan with one-half cup butter, one-third cup sugar, and one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed and tender. Drain and rinse one can French peas and heat in freshly boiling water five minutes. Again drain and season with butter, salt and pepper. Mound peas on hot dish and surround with carrots.

GLAZED SWEET POTATOES—Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly. When hot lay in raw, pared sweet potatoes cut in halves, lengthwise. Dust with salt and pepper and put in another layer of seasoned potatoes and enough boiling water to stand one-half inch deep in the dish. Put on the close-fitting cover and set in the oven to cook slowly. When the potatoes are tender serve in the same dish with the sweet sauce that will not be entirely absorbed in the cooking. This way of preparing sweet potatoes pleases the Southern taste, which demands sugar added to the naturally sweet vegetable.

GLAZED SWEET POTATOES—Sweet potatoes, like squash and peas, lose a little of their sweetness in cooking, and when recooked it is well to add a little sugar. Slice two large cooked sweet potatoes and lay in a small baking dish, sprinkle with a level tablespoon of sugar and a few dashes of salt and pepper, add also some bits of butter. Pour in one-half cup of boiling water, bake half an hour, basting twice with the butter and water.

GREEN MELON SAUTE—There are frequently a few melons left on the vines which will not ripen sufficiently to be palatable uncooked. Cut them in halves, remove the seeds and then cut in slices three-fourths of an inch thick. Cut each slice in quarters and again, if the melon is large, pare off the rind, sprinkle them slightly with salt and powdered sugar, cover with fine crumbs; then dip in beaten egg, then in crumbs again, and cook slowly in hot butter, the same as eggplant. Drain, and serve hot. When the melons are nearly ripe they may be sauted in butter without crumbs.

JAPANESE OR CHINESE RICE—Wash one cup of rice, rubbing it through several waters until the water runs clear. Put in porcelain-lined stewpan with a quart of soup stock and bay leaves and boil twenty minutes. The stock must be hot when added to the rice. Shake the kettle in which it is cooking several times during the cooking and lift occasionally with a fork. Do not stir. Pour off any superfluous stock remaining at the end of twenty minutes, and set on the back of the stove or in the oven, uncovered, to finish swelling and steaming. Just before serving add one cup of hot tomato juice, a quarter cup of butter, a tablespoon chopped parsley, a dash of paprika, and one tablespoon of grated cheese. Serve with grated cheese.

LIMA BEANS WITH NUTS—Soak one cup of dry lima beans over night. In the morning rip off the skins, rinse and put into the bean pot with plenty of water and salt to season, rather more than without the nuts. Let cook slowly in the oven and until perfectly tender; add one-half cup of walnut meal, stirring it in well; let cook a few minutes, and serve.

MACARONI WITH APRICOTS—Stew twenty halves of fresh apricots in half a cup of sugar and enough water to make a nice sirup when they are done. Before removing from the fire add a heaping tablespoonful of brown flour and cook until the sirup is heavy and smooth. Parboil ten sticks of macaroni broken in two-inch pieces, drain, add to one pint of scalding hot milk two ounces of sugar. Throw in the parboiled macaroni and allow it to simmer until the milk is absorbed; stir it often. Pour all the juice or sauce from the apricots into the macaroni, cover the macaroni well, set on back of the stove for fifteen minutes, then take off and allow to cool. When cold form a pile of macaroni in the center of the dish and cover with apricots, placing them in circles around and over it.

MACARONI AND CHEESE—Cook macaroni broken up into short length in boiling salted water. Boil uncovered for twenty or thirty minutes, then drain. Fill a buttered pudding dish with alternate layers of macaroni and grated cheese, sprinkling pepper, salt and melted butter over each layer. Have top layer of cheese, moisten with rich milk, bake in moderate oven until a rich brown.

SCRAMBLED CAULIFLOWER—Trim off the coarse outer leaves of a cauliflower. After soaking and cooking, drain well and divide into branches. Sprinkle with nutmeg, salt and pepper and toss into a frying pan with hot butter or olive oil.

MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE—Break a pound of macaroni or spaghetti into small pieces. Put into boiling salted water and boil about twenty minutes. Then drain and arrange on platter. Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.

MUSHROOM SAUCE, ITALIAN STYLE—(For macaroni, spaghetti, ravioli and rice.)—A small piece of butter about the size of an egg. One or two small onions, cut very small. About two pounds of beef. Let all brown. Prepare as you would a pot roast. Add Italian dried mushrooms, soaked over night in hot water, chopped in small pieces. Add about one-half can of tomatoes. Let all cook well. Salt and pepper to taste. Add a little flour to thicken.

MOLD SPINACH—Remove roots and decayed leaves, wash in several waters until no grit remains. Boil in water to nearly cover until tender, drain, rinse in cold water, drain again, chop very fine; reheat in butter, season with salt and pepper and pack in small cups. Turn out and garnish with sifted yolk of egg.

NUT PARSNIP STEW—Wash, scrape and slice thin two good-sized parsnips. Cook until perfectly tender in two quarts of water. When nearly done add a teaspoon of salt and when thoroughly done a teaspoon of flour mixed with a little cold water, stir well and let boil until the flour is well cooked, then stir in one-half cup of walnut meal, let boil up once, and serve immediately.

POTATOES A LA MAITRE D'HOTEL—Slice cold boiled potatoes thin. Melt a rounding tablespoonful of butter in a saucepan, add a heaping pint bowl of the potatoes, season with salt and pepper, and heat. Now add a teaspoon of lemon juice and the same of finely minced parsley, and serve at once.

POTATOES AU GRATIN—Make a white sauce, using one tablespoonful of butter, one of flour, one-half a teaspoonful salt, one-quarter of a teaspoonful of white pepper and one cupful of milk. Cut cold boiled potatoes into thick slices, or, better still, into half-inch cubes. Butter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper. Continue until all are in, the proportion of potato being about two cupfuls.

To one cupful of dried and sifted breadcrumbs, add one teaspoonful of melted butter and stir until it is evenly mixed through. Spread this over the contents of the baking dish, and place in a quick oven for twenty minutes, or until nicely browned. For a change, a little onion juice, chopped parsley or grated cheese may be added to the sauce.

POTATO CREAMED—Cut cold boiled potatoes into small dice and cover them in a small saucepan with milk. Let them stand where they will heat slowly and absorb nearly all the milk. When hot add to one pint of potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a little finely chopped parsley over the top as a garnish.

POTATO MOLD—Mash some potato smoothly, add to it some butter and a little milk to make it smooth but not wet. Season with white pepper and salt and add enough chopped parsley to make it look pretty. Press into greased mold and bake for half an hour until lightly browned. Dust with crumbs and serve.

POTATO PARISIENNE—Potato marbles seasoned with minced parsley, butter and lemon juice are liked by many. Others find that they are not sufficiently seasoned, that is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used. This method will be found to remedy this fault, giving a seasoning which reaches every portion of the potato. It may not be quite so attractive as the somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they do not cook too fast. Drain off the water and let them stand uncovered until dry. Then cut in quarters lengthwise, and then in thin slices, letting them drop into a stewpan containing melted butter, salt and paprika. When all are sliced cover them and let them heat for a few minutes, add minced parsley and lemon Juice, shake them about so the seasoning will be well mixed and serve at once.

POTATO PUFFS—No. 1—To one cup of mashed potato add one tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a little salt. Beat well and fill popover pans half full. Bake until brown in quick oven.

POTATO PUFFS—No. 2—Add hot milk to cold mashed potato beat up thoroughly. Add one or two well-beaten eggs, leaving out the yolks if preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of butter on the top of each and bake a delicate brown or put in a pudding dish and butter the top and bake till of a light brown on top. Fifteen minutes in a hot oven will be sufficient.

RICE A LA GEORGIENNE FOR FIVE PERSONS—Wash one pound of rice in several changes of cold water until water is clear, and cook until soft, but not soft enough to mash between the fingers. Let it drip, cool and drip again. Add it to one-quarter pound of melted butter, not browned, season with salt and pepper. Mix thoroughly; bake in covered dish for twenty minutes.

RICE IN TOMATOES—Cook some rice in boiling salted water until tender and season highly with pepper. Cut a small slice from the top of each ripe tomato, take out the seeds, fill with the seasoned rice, put a bit of butter on each, set in the oven and bake until the tomato is tender.

RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE—Steam or boil one-half pound of rice until done, then drain. Remove meat from mushroom sauce. Drop rice into mushroom sauce and cook about five minutes. Pour on platter and sprinkle heavy with grated cheese.

SCALLOPED TOMATOES—Drain a half can of tomatoes from some of their liquor and season with salt, pepper, a few drops of onion juice and one teaspoonful sugar. Cover the bottom of a small buttered baking dish with buttered cracker crumbs, cover with tomatoes and sprinkle the top thickly with buttered crumbs. Bake in a hot oven. Buttered cracker crumbs are made by simply rolling common crackers with a rolling pin and allowing one-third cupful of melted butter to each cupful of crumbs. This recipe takes about one and one-third cupfuls of crumbs.

SPAGHETTI A L'ITALIENNE—Let it cook until the water nearly boils away and it is very soft. The imported spaghetti is so firm that it may be cooked a long time without losing its shape. When the water has boiled out, watch it and remove the cover so it will dry off. Then draw the mass to one side and put in a large lump of butter, perhaps a tablespoon, and let it melt, then stir in until the butter is absorbed, and pour on one cup of the strained juice from canned tomatoes. Season with salt and paprika, and let it stew until the spaghetti has absorbed the tomato. The spaghetti, if cooked until soft, will thicken the tomato sufficiently and it is less work than to make a tomato sauce. Turn out and serve as an entree, or a main dish for luncheon and pass grated sap sago or other cheese to those who prefer it. When you have any stock like chicken or veal, add that with the tomato or alone if you prefer and scant the butter.

STUFFED CABBAGE—Cut the stalk out of two or more young cabbages and fill with a stuffing made from cooked veal, chopped or ground very fine, seasoned well with salt and pepper, and mixed with the beaten yolk of an egg. Tie a strip of cheese cloth round each cabbage, or if small, twine will hold each together. Put into a kettle with boiling water to cover and cook until tender. Drain, unbind and serve hot.

STUFFED EGG PLANT—Wash a large egg plant, cut in halves the long way and scoop the inside out with a teaspoon, leaving each shell quite empty, but unbroken. Cook the inside portion in one-half cup of water, then press through a strainer and mix with one-half cup of bread crumbs, one rounding tablespoon of butter and season with salt and pepper. The shells should lie in salt and water after scraping, and when ready to fill them wipe them dry and pack the filling. Scatter fine crumbs over the top, dot with butter and bake twenty minutes.

STUFFED POTATOES—Select smooth, even sized potatoes and bake until done. Remove one end, carefully scrape out the center of each mash and season with salt and butter, add a generous portion of nut meat and fill the shells with the mixture. Cover with the piece that was cut off, wrap each potato in tissue paper and serve.

CORN STEWED WITH CREAM—Select a half dozen ears of Indian corn, remove the silks and outer husks, place them in a saucepan and cover with water. Cook, drain, and cut the corn off the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place in a stewpan with one cup of hot bechamel sauce, one-half breakfast-cupful of cream and about one-quarter of an ounce of butter. Season with pepper and salt and a little grated nutmeg. Cook gently on a stove for five minutes, place in a hot dish and serve.



SAUCES

CUCUMBER SAUCE—Pare two good sized cucumbers and cut a generous piece from the stem end. Grate on a coarse grater and drain through cheese cloth for half an hour. Season the pulp with salt, pepper and vinegar to suit the taste. Serve with broiled, baked or fried fish.

GHERKIN SAUCE—Put a sprig of thyme, a bay-leaf, a clove of garlic, two finely chopped shallots, and a cayenne pepper, and salt into a saucepan, with one breakfast cup of vinegar. Place pan on fire and when contents have boiled for thirty minutes, add a breakfast cup of stock or good broth. Strain it through a fine hair sieve and stir in one and one-half ounces of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in it a teaspoonful or so of parsley very finely chopped, two or three ounces of pickle gherkins, and a little salt if required.

GIBLET SAUCE—Put the giblets from any bird in the saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few peppercorns while cooking. Take them out, and when they are quite tender strain the liquor into another pan and chop up the gizzards, livers, and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised, and after the fat has been taken off, mix it with the giblet liquor and boil until dissolved. Strain the sauce, put in the pieces of giblet, and serve hot.

GOOSEBERRY SAUCE—Pick one pound of green gooseberries and put them into a saucepan with sufficient water to keep them from burning, when soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of apple sauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce richer.

HALF-GLAZE SAUCE—Put one pint of clear concentrated veal gravy in a saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet herbs, and set both over the fire until boiling. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water, then mix it with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds of its original quantity. Skim it well, pass it through a silk sieve, and it is ready for use.

HAM SAUCE—After a ham is nearly all used up pick the small quantity of meat still remaining, from the bone, scrape away the uneatable parts and trim off any rusty bits from the meat, chop the bone very small and beat the meat almost to a paste. Put the broken bones and meat together into a saucepan over a slow fire, pour over them one-quarter pint of broth, and stir about one-quarter of an hour, add to it a few sweet herbs, a seasoning of pepper and one-half pint of good beef stock. Cover the saucepan and stir very gently until well flavored with herbs, then strain it. A little of this added to any gravy is an improvement.

HORSERADISH SAUCE—Place in a basin one tablespoonful of moist sugar, one tablespoonful of ground mustard, one teacupful of grated horseradish, and one teaspoonful of turmeric, season with pepper and salt and mix the ingredients with a teacupful of vinegar or olive oil. When quite smooth, turn the sauce into a sauceboat, and it is ready to be served.

LEMON BUTTER—Cream four level tablespoons of butter and add gradually one tablespoon of lemon juice mixing thoroughly.

LEMON SAUCE FOR FISH—Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound butter and pepper, and salt to taste. Beat it over the fire until thick and hot, but do not allow to boil. When done mix with sauce the beaten yolks of two eggs. It is then ready to be served.

LOBSTER BUTTER—Take the head and spawn of some hen lobsters, put them in a mortar and pound, add an equal quantity of fresh butter, and pound both together, being sure they are thoroughly mixed. Pass this through a fine hair sieve, and the butter is then ready for use. It is very nice for garnishing or for making sandwiches.

MAITRE D'HOTEL BUTTER—Cream one-fourth cup of butter. Add one-half teaspoon salt, a dash of pepper and a tablespoon of fine chopped parsley, then, very slowly to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate for beefsteak and boiled fish.

SAUCE A LA METCALF—Put two or three tablespoonfuls of butter in a saucepan, and when it melts add about a tablespoonful of Liebig's Extract of Beef; season and gradually stir in about a cupful of cream. After taking off, add a wine-glassful of Sherry or Madeira.

PARSLEY AND LEMON SAUCE—Squeeze the juice from a lemon, remove the pips, and mince fine the pulp and rind. Wash a good handful of parsley, and shake it as dry as possible, and chop it, throwing away the stalks. Put one ounce of butter and one tablespoonful of flour into a saucepan, and stir over fire until well mixed. Then put in the parsley and minced lemon, and pour in as much clear stock as will be required to make the sauce. Season with a small quantity of pounded mace, and stir the whole over the fire a few minutes. Beat the yolks of two eggs with two tablespoonfuls of cold stock, and move the sauce to the side of the fire, and when it has cooled a little, stir in the eggs. Stir the sauce for two minutes on the side of the fire, and it will be ready for serving.

POIVRADE SAUCE—Put in a stewpan six scallions, a little thyme, a good bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacupfuls of Spanish sauce. Boil this until reduced to one-half, then serve.

ROYAL SAUCE—Put four ounces of fresh butter and the yolks of two fresh eggs into a saucepan and stir them over the fire until the yolks begin to thicken, but do not allow them to cook hard. Take sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cayenne pepper, and a small quantity of salt. When well incorporated keep sauce in a cold place. When cold serve with fish.

SAUCE FOR FISH—Simmer two cups of milk with a slice of onion, a slice of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a few minutes. Strain onto one-quarter cup of butter rubbed smooth with the same flour. Cook five minutes and season with a level teaspoon of salt and a saltspoon of pepper.

SAUCE MAYONNAISE—Place in an earthen bowl a couple of fresh egg yolks and one-half teaspoonful of ground English mustard, half pinch of salt, one-half saltspoonful red pepper, and stir well for about three minutes without stopping, then pour in, one drop at a time, one and one-half cupfuls of best olive oil, and should it become too thick, add a little at a time some good vinegar, stirring constantly.

SAUCE TARTARE—Use one-half level teaspoon of salt and mustard, one teaspoon of powdered sugar, and a few grains of cayenne beaten vigorously with the yolks of two eggs. Add one-half cup of olive oil slowly and dilute as needed with one and one-half tablespoon of vinegar. Add one-quarter cup of chopped pickles, capers and olives mixed.

TARTAR SAUCE—Mix one tablespoon of vinegar, one teaspoon of lemon juice, a saltspoon of salt, a tablespoon of any good catsup and heat over hot water. Heat one-third cup of butter in a small saucepan until it begins to brown, then strain onto the other ingredients and pour over the fish on the platter.

SHRIMP SAUCE—Pour one pint of poivrade sauce and butter sauce into a saucepan and boil until somewhat reduced. Thicken the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, put them into the sauce with a small quantity of lemon juice, stir the sauce by the side of the fire for a few minutes, then serve it.

SAUCE FOR FRIED PIKE—Peel and chop very fine one small onion, one green pepper, half a peeled clove, and garlic. Season with salt, red pepper and half a wine-glassful of good white wine. Boil about two minutes and add a gill of tomato sauce and a small tomato cut in dice shaped pieces. Cook about ten minutes.



ROLLS, BREAD AND MUFFINS

BREAKFAST ROLLS—Sift a quart of flour and stir into it a saltspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted shortening and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all. Set the dough in a bowl to rise until morning. Early in the morning make lightly and quickly into rolls and set to rise near the range for twenty minutes.

EGG ROLLS—Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level tablespoons lard, two level tablespoons butter, one egg, one-half cup milk. Sift together the flour, salt, and baking powder, work in the shortening with the fingers.

Add the egg well beaten and mixed with the milk. Mix well, toss onto a floured board and knead lightly. Roll out and cut in two-inch squares. Place a half-inch apart in a buttered pan. Gash the center of each with a sharp knife. Brush over with sugar and water, and bake fifteen minutes in a hot oven.

EXCELLENT TEA ROLLS—Scald one cup of milk and turn into the mixing bowl. When nearly cool add a whole yeast cake and beat in one and a half cups of flour. Cover and let rise. Add one-quarter cup of sugar, one level teaspoon of salt, two beaten eggs, and one-third cup of butter. Add flour enough to make a dough that can be kneaded. Cover and let rise. Roll out one-half inch thick, cut in rounds, brush one-heal each with melted butter, fold and press together. Set close together in the pan, cover with a cloth, let rise, and bake.

LIGHT LUNCHEON ROLLS—Heat one cup of milk to the scalding point in a double boiler, add one rounding tablespoon of butter, one level tablespoon of sugar, and one level teaspoon of salt. Stir and set into cold water until lukewarm, then add one yeast cake dissolved in one-quarter cup of lukewarm water, and two cups of flour. Beat hard for two or three minutes, cover, and let rise until very light. Add flour to make a dough that can be kneaded and let rise again. Knead, shape into small rolls. Set them close together in a buttered baking pan, let rise light, and bake in a quick oven.

A PAN OF ROLLS—Scald one pint of milk and add one rounding tablespoon of lard. Mix in one quart of sifted bread flour, one-quarter cup of sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half cup of lukewarm water. Cover and let rise over night. In the morning roll half an inch thick cut into rounds, spread a little soft butter on one-half of each, fold over and press together. Let rise until light and bake in a quick oven. Rolls may be raised lighter than a loaf of bread because the rising is checked as soon as they are put into the oven.

RAISED GRAHAM ROLLS—Scald two cups of milk and melt in it two level tablespoons of butter and one-half level teaspoon of salt. When cool add two tablespoons of molasses and one-half yeast cake dissolved in a little warm water. Add white flour to make a thin batter, beat until smooth and set in a warm place until light. When well risen stir in whole meal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk. Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan, brush over with milk and let rise until very light. Bake in a quick oven.

RYE BREAKFAST CAKES—Beat the egg light, add one-half cup of sugar, two cups of milk, a saltspoon of salt, one and one-half cups of rye meal, one and one-half cups of flour and three level teaspoons of baking powder. Bake in a hot greased gem pan.

BREAKFAST CAKES—Sift one cup of corn meal, one-quarter teaspoon of salt and two level teaspoons of sugar together, stir in one cup of thick sour milk, one-half tablespoonful melted butter, one well beaten egg and one-half teaspoon of soda, measured level. Beat hard and bake in gem pans in a quick oven.

SCOTCH OAT CAKES—Can be either fried on a griddle or broiled over a fire. The meal for this purpose should be ground fine. Put a quart of the meal in a baking dish with a teaspoonful of salt. Pour in little by little just enough cold water to make a dough and roll out quickly before it hardens into a circular sheet about a quarter of an inch thick. Cut into four cakes and bake slowly for about twenty minutes on an iron griddle. Do not turn but toast after they are cooked.

SCOTCH SCONES—Two cups flour, four level teaspoons baking powder, two level tablespoons sugar, one level teaspoon salt, three level tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift together the flour, baking powder, sugar and salt, and work in the butter with the fingers, then add the buttermilk and egg well beaten. Mix well, turn onto floured board and knead slightly. Roll out one-half inch thick. Cut with small biscuit cutter and cook on a hot griddle, turning once.

LOG CABIN TOAST FOR BREAKFAST—This is made up of long strips of bread cut to the thinness of afternoon tea sandwiches, then toasted a delicate brown. All are lightly buttered and piled on a hot plate log cabin fashion.

OLD FASHION RUSKS—At night make a sponge as for bread with two cups of scalded milk, a teaspoon of salt, yeast and flour. In the morning put half a cup of butter into two cups of milk and heat until the butter is barely melted, add this to the sponge, one cup of sugar and three beaten eggs. Add flour to make a dough that can be kneaded. Let rise very light. Roll out one and one-half inches thick, cut in round cakes, let rise and bake a deep yellow color.

WAFFLES SOUTHERN STYLE—One pint of flour, one pint buttermilk, one egg, half teaspoon soda dissolved in little water, one teaspoon sugar, one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, one tablespoon melted butter. Mix as any other batter cake or waffles.

WHOLE WHEAT POPOVERS—Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes, add to the first mixture, and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven.

BERRY MUFFINS—Mix two cups sifted flour, one-half teaspoon salt and two rounded teaspoons baking powder. Cream one-quarter cup of butter with one-half cup sugar, add well beaten yolk of one egg, one cup milk, the flour mixture and white of egg beaten stiff. Stir in carefully one heaped cup blueberries which have been picked over, rinsed, dried and rolled in flour. Bake in muffin pans twenty minutes.

BUTTERMILK MUFFINS—Sift four cups of flour, one-quarter cup of cornmeal, and one level teaspoon each of salt and soda three times. Beat two eggs well, add a level tablespoon of sugar, four cups of buttermilk, the dry ingredients, and beat hard for two minutes. Bake in muffin rings or hot greased gem pans. One-half the recipe will be enough for a small family.

ENGLISH MUFFINS—One pint milk, two level tablespoons shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter.

GRAHAM MUFFINS—Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pans.

HOMINY MUFFINS—Sift twice together one and one-half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar, and a saltspoon of salt. To one cup of boiled hominy add two tablespoons of melted butter and one cup of milk. Add to the dry ingredients and beat, then add two well beaten eggs. Pour the batter into hot greased gem pans and bake.

MUFFINS—Sift a saltspoon of salt, two level teaspoons of baking powder, and two cups of flour together. Beat the yolks of two eggs, add one cup of milk, two tablespoons of melted butter, and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs, fill hot buttered gem pans two-thirds full, and bake in a hot oven.

QUICK MUFFINS IN RINGS—Beat two eggs, yolks and whites separately. Add to the yolks two cups of milk, one level teaspoon of salt, one tablespoon of melted butter and two cups of flour in which two level teaspoons of baking powder have been sifted, and last the stiffly beaten whites of the eggs. When well mixed bake in greased muffin rings on a hot griddle. Turn over when risen and set, as both sides must be browned.

BOILED RICE MUFFINS—To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter. Beat well, pour into hot gem pans and bake.

BOSTON BROWN BREAD—To make one loaf sift together one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of molasses and one and three-quarters cup sweet milk. Add one-half teaspoonful of soda dissolved in warm water. Turn into a well buttered mold which may be a five-pound lard pail, if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold. Cover the kettle and keep the kettle boiling steadily for three and one-half hours. If water boils away add enough boiling water to keep the same amount of water in kettle. Put in molds and cut when cool.

CRISP WHITE CORNCAKE—Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.

CROUTONS—Croutons made coarsely are no addition to a soup. For the best sort, cut out stale bread into half-inch slices, spread with butter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons incline to brown unevenly shake the pan.

EGG BREAD—One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, bake in a moderate oven.

GRAHAM BREAD—Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise over night. In the morning add a level teaspoon of salt, two rounding cups of graham flour and one-half cup sugar. Beat well, put into two pans and let rise until light and bake one hour.

NUT BREAD—One and one-half cups of white flour, two cups of graham flour, one-half cup of cornmeal, one-half cup of brown sugar and molasses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one-half teaspoon of salt. Bake in a long pan for three-quarters of an hour.

OATMEAL BREAD—Over a pint of rolled oats pour a quart of boiling water. When cool add one teaspoonful suet, one teaspoon butter, one-half cup molasses and one-half yeast cake dissolved in a little water. Stir this thoroughly and then add two quarts sifted flour. Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well buttered bread pans: let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread.

OATMEAL BREAD—Cook one cup of rolled oats in water for serving at breakfast, and one cup of molasses, one and one-half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt. Mix in enough flour to make a stiff dough, cover and let rise. When very light stir down, put in pans, let rise light and bake in a slow oven. The heat should be sufficient at first to check the rising, then the baking should be slow.

ORIENTAL OATMEAL BREAD—Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dissolved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves.

RAISIN BREAD—Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar. Cool and add one-half yeast cake, dissolved in one-quarter cup of lukewarm water. Mix in enough flour to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins and enough flour to make a soft dough, but stiff enough to knead. Let rise again, then mold into two loaves. Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes of baking.

STEAMED BROWN BREAD—Beat one egg light, add one cup of cornmeal, one cup rye-meal and one and one-half cups of flour sifted with a half level teaspoon of salt. Add one cup of molasses, and after it is turned out put in one level teaspoon of soda and fill with boiling water. Add to the other one-third cup more of the water. Pour into well buttered mold and steam four hours.

SOUTHERN CORNCAKE—Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick oven, cut in squares, split and butter while hot.

STEAMED CORN BREAD—Sift together one cup cornmeal and flour and a level teaspoon of salt. Put one level teaspoon soda in one tablespoon of water, add to one-half cup of molasses and stir into the meal with one and two-thirds cups of milk. Beat and turn into a greased mold. Steam four hours, take off the lid of the mold and set in the oven fifteen minutes.

STEAMED GRAHAM BREAD—Put into a mixing bowl two cups of sour milk, one cup of molasses, one level teaspoon of salt, two of soda and then enough graham flour to make a batter as stiff as can be stirred with a spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold or lard pail well greased, cover closely and set in a kettle of boiling water that comes two-thirds the depth of the mold. Cover the kettle and keep the water boiling constantly for four hours.

WHOLE WHEAT BREAD—Scald one cupful of milk and one teaspoonful of butter, one of salt, one cup of water and one tablespoonful of sugar. When lukewarm add half a cake of compressed yeast dissolved in a little water and enough wheat flour to make a thin batter. Beat vigorously until smooth and let rise until very light. Add as much whole wheat flour as you can beat in with a spoon. Pour into greased tins, let rise until light and bake in moderate oven for one hour.

ASPARAGUS FRITTERS—Make a thick sauce with one-half cup of milk, one rounding tablespoon of butter and one-quarter cup of flour. Stir in one cup of cooked asparagus tips and cool. Add one beaten egg and cook on a hot buttered griddle in small cakes.

CORN FRITTERS—One-half can corn, one-half cup flour, one-half level teaspoon baking powder, one level teaspoon salt, a dash of cayenne and one egg. Chop the corn fine and add the flour, sifted with the baking powder, salt and cayenne. Add the egg yolk, well beaten and fold in the white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep. Turn once while cooking. When done, drain on brown paper and serve.

CRUMB GRIDDLE CAKES—Soak one pint of bread crumbs in one pint of sour milk for an hour, then add a level teaspoon of soda dissolved in one cup of sweet milk, and one well beaten egg, half a teaspoon of salt and flour enough to make a drop batter as thick as griddle cakes are usually made.

HOMINY CAKES—To two cups of boiled hominy add two tablespoons of melted butter. Break the whole very fine with spoon or fork. Add two well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. Form into little cakes, after adding enough milk to make it of the right consistency to handle. Set cakes on buttered dish and dust with a little finely grated cheese. Bake in hot oven and serve at once.

OATMEAL CAKE—Mix fine oatmeal into a stiff dough with milk-warm water, roll it to the thinness almost of a wafer, bake on a griddle or iron plate placed over a slow fire for three or four minutes, then place it on edge before the fire to harden. This will be good for months, if kept in a dry place.

PINEAPPLE PANCAKES—Make a batter using half pound sifted flour and three good sized eggs with a cupful of milk. This makes a very thin batter. When smooth and free from lumps, bake in a well buttered frying pan, making the cakes about eight inches in diameter. As soon as brown on one side turn. When cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple. Bake the remainder of batter in the same way, piling in layers with the pineapple between the cakes. Cut in triangular pieces like pie and serve very hot.

SQUASH FRITTERS—To two cups of mashed dry winter squash add one cup of milk, two well beaten eggs, one teaspoon of salt, a little pepper and one heaping teaspoon of baking powder. Beat well and drop by spoonfuls into hot butter or cooking oil and fry.



PIES AND PASTRIES

A GOOD CRUST FOR GREAT PIES—To a peck of flour, add the yolks of three eggs. Boil some water, put in half a pound of fried suet and a pound and a half of butter. Skim off the butter and suet and as much of the liquor as will make a light crust. Mix well and roll out.

CRUST FOR CUSTARDS—Take a half pound of flour, six ounces of butter, the yolks of two eggs, three spoonfuls of cream. Mix well and roll very thin.

DRIPPING CRUST—Take a pound and a half of beef drippings; boil in water, strain and let it get cold, taking off the hard fat. Scrape off and boil it four or five times; then work it up well into three pounds of flour, then add enough cold water to make dough, just stiff enough to roll. This makes a very fine crust.

PASTE FOR TARTS—One pound of flour, three-quarters of a pound of butter and just enough cold water to mix together. Beat well with a rolling pin.

PUFF PASTE—Take a quarter of a peck of flour, rub in a pound of butter, make it up into a light paste with a little cold waters, just stiff enough to handle; then roll out to about the thickness of a crown piece. Spread over with butter and sprinkle over with flour, then double up and roll out again. Double and roll out seven or eight times. It is then fit for all kinds of pies and tarts that require a puff paste.

APPLE PIE—Make up a puff paste crust and lay some around the sides of a dish. Pare and quarter apples. Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel, cut up fine, a little lemon juice, a few cloves; then the rest of the apples, sugar and so on. Sweeten to taste. Boil the peels and cores of the apples in a little water, strain and boil the syrup with a little sugar. Pour over the apples. Put on the upper crust and bake. A little quince or marmalade may be used, if desired.

Pears may be used instead of apples, omitting the quince or marmalade.

Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg and sugar. Put over a slow fire, stirring well until it just boils up. Take off the upper crust and pour the sauce over the pie, replacing the crust.

APPLE PIE—SOUTHERN STYLE—For four pies half pound butter, quarter pound of lard, half dinner teaspoon of salt, work four cups flour and the above ingredients with a fork, and then mix with ice water and mix it so it will just stick together. Then ready for use.

BEATEN CREAM PIE—Line a plate with good paste, prick in several places to prevent rising out of shape. Bake and spread over some jelly or jam about half an inch thick, and cover with one cup of cream beaten stiff with two rounding tablespoons of powdered sugar and flavored with one teaspoon of vanilla.

LARGE LEMON PIE—Mix three level teaspoons of corn starch smooth in a little cold water, and stir into three cups of boiling water. Cook five minutes; stir in one level tablespoon of butter, the juice and grated yellow rind of two lemons, one and one-half cups of sugar, and the yolks of three eggs. Cook until the egg thickens, take from the fire and cool. Line a large pie plate with paste and gash it in several places to prevent rising unevenly, bake and fill with the mixture. Cover with a meringue made from the white of three eggs beaten with six level tablespoons of powdered sugar. Set in the oven to color.

LEMON PIE—This is an old fashion pie, because it is baked between two crusts, yet many have called it the best of all kinds. Grate the yellow rind of two lemons, take off all the white skin and chop the remainder very fine, discarding all the seeds. Add two cups of sugar and two beaten eggs. Mix well and pour into a paste lined plate cover, and bake thirty minutes.

NUT MINCE PIES—One cup of walnut meats chopped fine, two cups of chopped apple, one cup of raisins, one and one-half cups of sugar mixed with one teaspoon each of cinnamon and allspice and one-half teaspoon each of cloves and salt, one-half cup of vinegar and one-half cup of water or fruit juice. Mix thoroughly. This quantity makes two large pies.

PINEAPPLE CREAM PIE—One-half cup butter, one cup sugar, one can shredded pineapple, one-half cup milk, two eggs. Cream the butter, add gradually the sugar, then the pineapple, milk and eggs well beaten. Mix well and bake in one crust like custard pie. When cool cover with a meringue or with whipped cream sweetened and flavored with vanilla.

PLAIN PIE PASTE—Sift one and one-half cups of flour with a saltspoon of salt and rub in one-quarter cup of lard. Moisten with very cold water until a stiff dough is formed. Pat out and lay on one-quarter cup of cold butter rolled out in a sheet. Fold in three layers, turn half way round, and pat out again. Fold and roll twice more. This will make one large pie with two crusts.

CHERRY PIE—Make a good crust, lining the sides of a pie pan. Place stoned cherries, well sweetened, in the pan and cover with upper crust. Bake in slow oven. (A few red currants may be added to the cherries if desired.)

Plums or gooseberry pies may be made in the same way.

CHERRY PIE—Roll two large soda crackers into fine dust and stone cherries enough to measure two cups. Line a pie plate with good rich paste and scatter one-half cup of sugar over. Sprinkle one-half of the cracker dust, and over that one-half of the cherries. Repeat the three layers, pour on one cup of cherry juice and cold water, cover with paste and bake in a moderate oven.

FRESH RASPBERRY PIE—Line a pie plate with rich paste, fill with raspberries and scatter on sugar to sweeten. Cover with a crust and bake in a quick oven. When done draw from the oven, cut a gash in the top, and pour in the following mixture: The yolks of two eggs beaten light with a tablespoon of sugar and mixed with one cup of hot thin cream. Set back in the oven for five minutes.

GREEN CURRANT PIE—Stew and mash a pint of rather green currants, sweeten abundantly, add a sprinkling of flour or a rolled cracker and bake with two crusts. Dust generously with powdered sugar.

GREEN TOMATO PIE—Take green tomatoes not yet turned and peel and slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar and plenty of sugar, dot with bits of butter and flavor with nutmeg or lemon. Bake in one or two crusts as preferred.

LEMON CREAM PIE—Stir into one cup of boiling water one tablespoonful of cornstarch dissolved in a little cold water. Cook until thickened and clear, then add one cup of sugar, a teaspoonful of butter, and the juice and grated rind of two lemons. Add the beaten yolks of three eggs and take from the fire. Have ready the bottom crust of a pie that has been baked, first pricking with a fork to prevent blisters. Place the custard in the crust and bake half an hour. When done take from the oven and spread over the top a meringue made from the stiffly whipped whites of the eggs, and three tablespoonfuls of sugar. Shut off the oven so it will be as cool as possible giving the meringue plenty of time to rise, stiffen and color to a delicate gold.

APPLE FRITTERS—Beat the yolks of eight eggs and the white of four together. Add a quart of cream. Put over a fire and heat until you can bear your finger in it. Add quarter of a pint of sack, three-quarters of a pint of ale and make a posset of it. When cool put in nutmeg, ginger, salt and flour. The batter should be pretty thick. Add pippins, sliced or scraped and fry in deep fat.

APPLE SLUMP—Fill a deep baking dish with apples, pared, cored and sliced. Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or a hard sauce may be served with the slump. If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

BREAD PUFFS WITH SAUCE—When bread dough is raised light, cut off small pieces and pull out two or three inches long. Fry like doughnuts in deep fat and put into a deep dish, turn over the puffs a cream sauce seasoned with salt and pepper.

CHERRY DUMPLINGS—Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt. Mix with three-quarters cup of milk or enough to make a soft dough. Butter some cups well, put a tablespoon of dough in each, then a large tablespoon of stoned cherries and another tablespoon of dough. Set in a steamer or set the cups in a pan of hot water and into the oven to cook half an hour. Serve with a sweet liquid sauce.

COTTAGE CHEESE TARTLETS—One cup cheese, three level tablespoons sugar, few grains salt, two teaspoons melted butter, one tablespoon lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press the cheese through a potato ricer or sieve, then add the sugar, salt, butter, lemon juice, and the egg yolks well beaten and mixed with the milk. Mix well and fold the whites of the eggs beaten stiff. Line individual tins with pastry and fill three-fourths full with the mixture. Bake in a moderate oven for thirty minutes.

PRUNE TARTS—Wash the prunes thoroughly and soak over night or for several hours. Cook in the same water. When very tender rub them through a sieve. To one cup of the pulp add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt. Mix well and sweeten to taste, then fold in the whites of two eggs beaten very stiff. Line small tins with paste, fill with the mixture and bake in a moderate oven. Serve cold.

RASPBERRY DUMPLINGS—Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are a good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce.

TART SHELLS—Roll out thin a nice puff paste, cut with a small biscuit cutter. With cutter take out the centers of two or three of these, lay the rings thus made on the third and bake immediately. Shells may also be made by lining pattypans with the paste; if the paste is light the shells will be fine and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (a tablespoonful of sugar to the white of an egg), and browned in the oven.

BAVARIAN CREAM—Soak one-quarter of a box of gelatin in cold water until it is soft, then dissolve it in a cup of hot milk with one-third of a cup of sugar. Flavor with vanilla and set away to cool. Whip one pint of cream and when the gelatin is cold and beginning to stiffen stir in the cream lightly. Form in mold.

BOILED CUSTARD—Heat two cups of milk in a double boiler and pour on to the yolks of three eggs beaten light, with three rounding tablespoons of sugar and a pinch of salt. Return to the double boiler and cook until the spoon will coat with the custard. Cool and add flavoring.

CALLA LILIES—Beat three eggs and a rounding cup of sugar together, add two-thirds cup of flour and one-half teaspoon of lemon flavoring. Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to spread in baking. Bake in a moderate oven, take up with a knife, and roll at once into lily shape. Bake but four or five at a time because if the cakes cool even a little they will break. Fill each with a little beaten and sweetened cream.

COCOA CUSTARD—For three cups of milk allow four teaspoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little before pouring over the egg and sugar. Bake in custard cups set in a pan of hot water in a moderate oven.

COFFEE CREAM—Have one and one-half cups of strong coffee hot, add one level tablespoon of gelatin soaked in one-half cup of milk for fifteen minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of salt, and the yolks of three eggs beaten light, stir in the double boiler till thick, take from the fire, and add the white of three eggs beaten stiff and one-half teaspoon of vanilla. Fill molds that have been dipped in cold water, set in cool place and when firm unmold and serve with powdered sugar and cream.