NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, two tablespoonfuls of finely chopped almonds, a few drops of extract of almond, when cool add three eggs and a quarter of a cup of cream beaten together, and turn the mixture into a well buttered mould sprinkled thoroughly with fine sifted bread crumbs. Set the mould in a pan of boiling water in the oven, cover to prevent browning, and if the mould has a pipe through the center bake half an hour, if a plain mould it will require three-quarters of an hour. Turn out of the mould and serve hot with a sauce.

PARADISE PUDDING.

Melt two and a half ounces of butter in a saucepan, stir into it a quarter of a pound of sifted flour and a cup and a half of cream or rich milk, let it cook until it no longer sticks to the side of the pan, remove from the fire and let it cool. Then stir in an ounce and a half of sugar, three heaping tablespoonfuls of almonds blanched and chopped and a little vanilla to flavor—vanilla sugar is better than the extract—then mix in five well beaten eggs, a little at a time. Turn it into a well buttered mould sprinkled with dried and sifted bread crumbs, set in a pan of hot water in the oven, cover to prevent browning and bake about three-quarters of an hour. Serve hot with a wine or fruit sauce.

PRINCESS PUDDING.

Melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire, stir an ounce and a half of flour into half a cup of milk and add to the boiling milk, stirring constantly until it becomes a smooth paste and no longer adheres to the pan. Remove from the fire; when cold stir in one good ounce of sugar, an ounce of almonds blanched and pounded very fine with a dozen cardamom seeds, three well beaten eggs, a little at a time, half a teaspoonful of almond extract. Beat well, turn into a buttered pudding mould sprinkled with fine bread crumbs, set the mould covered in a pan of boiling water in the oven, and if the mould has a pipe in the center bake from thirty to thirty-five minutes. Turn it out and serve immediately with a fruit or wine sauce.

ENGLISH PLUM PUDDING.

Two pounds of raisins, one pound of currants, one pound of citron, half a pound of almonds, one pound of butter, one pound of flour, one pound of brown sugar, one teaspoonful each of ground cinnamon, cloves, allspice, ginger and nutmeg, half a pint of brandy and wine mixed and one dozen eggs. Boil six hours. Keep water boiling by the side of pudding boiler all the time and continually refill as the water evaporates. In preparing the pudding have all the fruit stoned and cut, but not too fine, the almonds blanched and chopped. Incorporate all the ingredients well together before adding the eggs and spirits and beat the mixture well together for at least an hour—the longer the better.

SAGO SOUFFLE.

A pint of rich milk, two and a half ounces of butter, one ounce and a half of sugar, two ounces of pearl sago, one ounce and a half of blanched almonds chopped very fine. Mix all together, put over the fire and let it cook for fifteen minutes, stirring constantly, remove from the stove and let it cool. Beat three eggs and add a little at a time until all is used, flavor with half a teaspoonful of almond extract, put in a pudding dish and bake half an hour. Sift a little powdered sugar over it and serve immediately in the dish in which it is baked.

SEMOULINA PUDDING.

Put a pint and a half of milk on the fire to boil with two ounces of butter, three ounces of sugar, an ounce and a half of sweet and two or three bitter almonds blanched and chopped very fine, sprinkle into it three ounces of semoulina or farina, and boil until quite stiff, stirring constantly. Remove from the fire and turn into a mould that has been wet in cold water. Serve very cold with fruit sauce or cream.

SERNIKY (a Russian Recipe).

Put one ball of pot cheese, such as is sold at a creamery for five cents, in a mixing bowl, break it up with a spoon, and add to it a heaping tablespoonful of butter, the well beaten yolks of four eggs, a little salt, a heaping dessertspoonful of currants and two slightly heaping tablespoonfuls of flour. Mix all well together and let it stand an hour or more. Sprinkle a pastry board thickly with flour, turn the mixture out from the bowl, cut off pieces of it and roll with the hands until about an inch and a half thick, cut in pieces about two inches long, the ends bias. Have a saucepan ready with boiling water, drop the pieces into this without crowding and cook until they float—about five minutes—take them out with a skimmer. Roll in dried bread crumbs, fry brown on both sides in butter, and serve hot with cream and sugar.

STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup of butter chopped, two cups and a half of flour, one cup of Porto Rico molasses, one cup of sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE.

Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of three eggs with three teaspoonfuls of granulated sugar, add the grated rind of half and the juice of one orange, the juice of half a small lemon, two tablespoonfuls of melted butter and stir in soda as large as a pea into a cup and a half of milk, add this to the orange and egg and stir well together. Pour three-quarters of this mixture over the cake, set the dish in a pan of boiling water in the oven, and when the cake has absorbed the custard and no longer floats, add the remainder of the custard. While the pudding is baking make a meringue of three whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar, flavor with the grated rind of half an orange and a few drops of orange extract. Spread quickly over the pudding and bake fifteen minutes.

PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this pudding. To three cups of the cake crumbs allow a cup and a half of milk, three tablespoonfuls of melted butter and two eggs beaten light. Pour the milk over the crumbs and let them soak until soft, then stir in the melted butter and the eggs, beat well and pour into a mould that has been well buttered and sprinkled with fine bread crumbs. Set the mould in a pan of hot water in the oven, cover to prevent browning and bake three-quarters of an hour. Serve hot with fruit or wine sauce.

BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours in a quart of rich milk, put it in a double boiler and cook until the tapioca looks clear, remove from the fire, stir into it two slightly heaping tablespoonfuls of butter and a scant half cup of sugar. When cold add four eggs beaten light and flavor with vanilla, or the rind of a lemon grated and added when the tapioca is cooking. Butter a mould, sprinkle with dried bread crumbs, turn the mixture into it and bake. Turn out on a platter and serve hot with a foaming sauce.

TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of water, a pint of rich milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla extract, two eggs and a little salt. Soak the tapioca in the water two hours, then turn it into a double boiler with the milk; when it boils, beat the yolks of eggs to a cream and the whites to a stiff froth, mix a little of the milk with the egg, then pour it into the boiler and stir a moment until thick, remove from the fire, add the vanilla extract and stir in lightly the beaten whites of eggs. The froth should show through the custard. Serve very cold in a glass bowl.

STEAMED RICE.

Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream.

RICE CAKE.

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of butter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the butter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. Butter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar; beat together for fifteen minutes, then add six and a half ounces of almonds blanched and chopped fine, a dash of cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine; then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk. Butter a mould, sprinkle with bread crumbs, pour the pudding into it and set it in a pan of hot water in a moderate oven. Bake three-quarters of an hour and serve with a sauce.



Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze.

COFFEE ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze.

STRAWBERRY ICE CREAM.

A pint of cream, a pint of strawberry puree and three-quarters of a pound of sugar. Mix the sugar and strawberry puree together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze.

RASPBERRY ICE CREAM.

Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purees may be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.

ORANGE ICE.

Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze.

LEMON ICE.

One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require.

FROZEN PUDDING.

Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt.

WINDSOR ROCK PUNCH.

For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid.



Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powder and cream of tartar and soda with the flour or a part of it. Use pastry flour for all cake. Never put all the milk into a cake batter by itself, as it curdles and makes a coarse grained cake, but stir it in alternately with the flour. Put all loaves of cake into a moderate oven, that they may rise before beginning to bake. After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating—the cream of tartar makes them lighter—then add one and a quarter cups of granulated sugar, stir the sugar very lightly into the whites of the eggs, and add a teaspoonful of vanilla. Have flour sifted five times, measure a cupful and fold it in very carefully, not with a circular motion, and do not stir long. Turn it into a Turk's head mould and bake forty-five minutes. Do not grease the mould, and when taken out of the oven invert it until the cake is cold before removing from the pan. Never use a patent egg-beater for this cake, but a whip, taking long, rapid strokes, and make it in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and a wineglass of brandy, mix well. Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half a cup of sugar, one cup of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as soft gingerbread and serve hot.

CINNAMON CAKE.

One cup of granulated sugar, butter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

CREAM PUFFS.

One pint of water, half a pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls—not close together—and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream.

FILLING.—One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick—about five minutes—and flavor to taste.

LADY CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the butter and sugar to a cream, stir the milk into one cup of the flour and add to the butter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more.

HONEY CAKE (a Norwegian Recipe).

Two pounds of strained honey, three-quarters of a pound of light brown sugar, three-quarters of an ounce of bicarbonate of potash, pounded very fine and dissolved in a little water, one cup of cream, half a cup of melted butter, ginger, cloves and pepper to taste, stir this all well together, add to it as much flour as will make it like a thick mush, set it away until the next day, then turn it into a well-greased cake mould and bake about three-quarters of an hour.

SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quarters of a pound of sugar, one pound of sifted flour, one-half pound of currants washed, one-half pound of raisins stoned and chopped, one-half pound of citron cut fine, one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, one-half cup of milk, one-half cup of brandy, four eggs and one teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of eggs beaten light with the spices and brandy; then the fruit rolled in part of the flour; add the soda to the rest of the flour and stir alternately with the milk into the other ingredients; add at the last the whites of eggs beaten to a stiff froth. Bake two hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg. Put the flour in a mixing bowl, then the sugar and spices, the butter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top. They should be cut with a jagging iron. Bake about three-quarters of an hour in a moderate oven.

POUND CAKE.

One cup of butter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the butter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring.

SPONGE CAKE.—No. 1.

Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the sugar and stir well, and then the lemon juice and rind. Add the whites of eggs beaten to a stiff froth, and fold in the flour as quickly and lightly as possible.

SPONGE CAKE.—No. 2.

Four cups of flour, three cups of sugar, one cup of cold water, eight eggs, two even tablespoonfuls of baking powder, the grated peel of an orange. Pour the water on the sugar in a bowl, stir until almost dissolved, beat the whites to a stiff froth, the yolks to a cream, put one cup of flour with the yolks into the sugar and water, beat hard, add the whites of the eggs, mix the baking powder with the flour, and stir into the other ingredients by degrees quickly and lightly. Bake in a shallow pan in a quick oven. When it no longer sizzles it is done. Ice with a boiled icing while hot, flavored with almond extract.

CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of butter, seven ounces of granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy). Beat separately the whites and yolks of the eggs; when the yolks are beaten to a cream add the sugar, then the whites of eggs, stir the corn meal in lightly, then the butter melted, and the brandy. Mix well, pour into shallow pans well buttered, and bake in a moderate oven from twelve to fifteen minutes, test with a straw. Best when quite fresh.

SPICED GINGERBREAD.

One cup of Porto Rico molasses, one cup of boiling water, butter the size of an egg, half a teaspoonful of ground cloves, one teaspoonful of cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of soda, a light half pound of flour, a quarter of a cup of brown sugar. Melt the butter and stir into the molasses, add the spices, then the water. Sift the soda with the flour and add at the last. Currants and raisins stoned and chopped may be added and are an improvement. The cake may be baked in a loaf or in small moulds.

CREAM GINGERBREAD.

One cup of Porto Rico molasses, one cup of sour cream, two cups of sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg, two tablespoonfuls of brown sugar. Beat the egg, sugar and spice together, add the molasses and one cup of flour, then the cream, after that the other cup of flour with the soda sifted together. It should be a thick batter, and if not thick enough add a little more flour—not more than half a cup. Bake in a shallow pan. When done the cake should be about two inches thick. Ice with boiled icing.

GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one cup of sugar, a third of a cup of butter, a cup and a half of flour, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of soda sifted together with the flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, and half a teaspoonful of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat butter and sugar to a cream, stir in the molasses and spice, add a cup of the flour, then part of the milk, mix the soda with the rest of the flour and stir in alternately with the milk. Bake in shallow pans in a moderate oven.

GINGER CAKES.

Three-quarters of a pound of butter, three-quarters of a pound of granulated sugar, one pound of flour, one teaspoonful of ginger, two even teaspoonfuls of soda sifted with the flour. Mix well together. Roll out, cut in small round cakes, brush over with white of egg, and sprinkle with sugar and finely chopped almonds. Bake in a slow oven.

GINGER SNAPS.—No. 1.

Rub three-quarters of a pound of butter into a pound of sifted flour and mix in half a pound of brown sugar, add six tablespoonfuls of ginger, one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, stir in a pint of Porto Rico molasses and the grated peel of a large lemon, add at the last a teaspoonful of soda dissolved in tepid water. Beat the mixture hard with a wooden spoon, make it into a lump of dough just stiff enough to roll. Cut in small cakes and bake in a moderate oven.

GINGER SNAPS.—No. 2.

One pint of Porto Rico molasses, one pound of brown sugar, one pound of butter, two pounds of flour, two tablespoonfuls of ginger, two of cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and half an ounce of soda. Beat butter and sugar to a cream, add the spice and molasses, mix the soda with half of the flour and stir all together. Roll thin, cut in small cakes and bake in a moderate oven.

HARD GINGERBREAD.

Two cups of Porto Rico molasses, one cup of brown sugar, one cup of butter, two tablespoonfuls of ginger, flour to make the dough stiff enough to roll. It requires to be kneaded thoroughly. It is better that the dough be made the day before the cakes are to be baked that it may dry a little, as they are spoiled if too much flour is added. Roll thin, cut in oblong cakes with a jagging iron, or in any way to suit the fancy.

BRANDY SNAPS.

One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup. Mix the ingredients well together and drop on greased paper; if it runs too much add flour, if not enough add more maple syrup.

PEPPER NUTS.—No. 1.

Two pounds of flour, one and a half pounds of sugar, half a pound of butter, three eggs, two even teaspoonfuls of soda sifted with the flour, pepper to taste. Beat the butter to a cream, add the sugar and beat very light, then the eggs and flour. Roll out and cut in small, round cakes, bake a light brown. They will keep a long time.

PEPPER NUTS—No. 2.

Half a pound of butter beaten to a cream, then add three-quarters of a pound of sugar, three egg yolks beaten light, half a cup of cream, two ounces of almonds chopped very fine, half a teaspoonful of almond extract, a little fine cut citron, and one pound of flour sifted with an even teaspoonful of soda. Mix well together, roll out and cut in small, round cakes and bake a light brown.

TEA CAKES.

One pint of cream, four heaping tablespoonfuls of granulated sugar, two eggs, a little cinnamon; beat well together and stir into it enough flour to roll. Roll out about a quarter of an inch thick, brush over with white of egg and sift sugar and cinnamon over it, cut into cakes about a finger long and one inch wide. Bake a delicate brown.

FIG CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two rounded teaspoonfuls of baking powder, the whites of four eggs. Beat the butter and sugar to a cream, stir the milk and one cup of the flour together and add to the butter and sugar. Sift the remaining cup of flour and the baking powder together, beat the whites of egg to a stiff froth and stir alternately with the flour into the other ingredients. Grease three layer cake tins well, divide the batter evenly and bake from seven to ten minutes.

FILLING.—Boil without stirring until it is clear one cup of sugar wet with a little water; remove from the fire and stir into it three-quarters of a cup of figs chopped fine and a quarter of a cup of currants, washed and dried. Spread two of the layers with this, put them together and ice top and sides with a plain icing made as follows: The whites of two eggs beaten to a froth and one and a half cups of powdered sugar stirred into it and flavored with almond extract.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the third of a cup of butter, one egg, one slightly heaping teaspoonful of soda sifted with the flour, one heaping teaspoonful of ginger, one cup of currants. Beat the egg a little, add the molasses with the butter melted and stirred into it, then the currants, about half the milk, all of the flour, beat well and add the rest of the milk. Bake in two cakes in a quick oven from twelve to fifteen minutes. Use the chocolate filling, given for chocolate layer cake, and ice the top and the sides with the same.

ORANGE CAKE.

Beat to a cream the yolks of four eggs with one cup of granulated sugar, to which add the whites of two eggs beaten to a stiff froth, one-half cup of milk alternately with one and a half cups of sifted flour into which a teaspoonful and a half of baking powder has been well mixed. Beat well and bake in three layers if the pans are large, or four if small, in a quick oven from seven to ten minutes, try with a broom straw, and when it comes out clean remove from the oven. Don't let them bake a moment too long, or they will not absorb the icing.

FILLING.—The whites of two eggs beaten to a stiff froth, to which add a cup of powdered sugar, pouring it in all at once and beating hard, then the grated rind of an orange—select one dark in color—and the juice. The mixture should be like a thick cream. Spread thickly on the cake while hot, and to what is left add enough sugar—about half a cupful—for frosting to harden. Ice the top and sides. This is a delicious cake, easily and quickly made.

PINEAPPLE CAKE.

Make the cake by the same recipe as for orange cake. Bake in three layers.

FILLING.—The whites of two eggs beaten to a stiff froth and a cup of powdered sugar. Grate enough fresh pineapple to have three-quarters of a cup of fruit. Strain, add the juice to the whites of eggs and sugar. Divide it, and into one part add the fruit strained from the juice. Use this for the filling. To the rest beat in half a cup of sugar and half a teaspoonful of almond extract, and ice the top and sides of the cake. It should be done while the cake is hot. This, as well as the orange cake, will keep in tin fresh for a week.

CHOCOLATE LAYER CAKE.

Half a cup of butter, two cups of sugar, three whole eggs, or the whites of six, one cup of milk, three cups of flour, two even teaspoonfuls of cream of tartar and one teaspoonful of soda. Beat butter and sugar to a cream, add the eggs beaten together, sift the cream of tartar and soda in the flour, add the flour alternately with the milk. Bake in four or five layers.

CHOCOLATE FILLING.—Take two unbeaten whites of eggs and a cup and a half of powdered sugar and beat them together. Stir over the fire until smooth and glossy two ounces of Baker's unsweetened chocolate grated, with half a cup of powdered sugar and four tablespoonfuls of boiling water, remove from the fire and stir while hot into the eggs and sugar, and when it is cool spread the top and sides, and set the cake in the oven for a moment to dry the icing.

POOR MAN'S CAKE (a Norwegian Recipe).

Twenty yolks of eggs, five whites of eggs, a pound and a quarter of sugar, one pint of sweet cream or rich milk, a sherry glass of cognac, one cup of melted butter, a little pounded cardamom seed, and enough flour to roll thin. Beat the eggs together until light, add the sugar and beat again, then the cream, cognac and butter. Melt the butter and pour off from the salt. Cinnamon may be used instead of cardamom seed. Roll the dough as thin as paper, cut with a jagging iron in oblong pieces, slit one end with the iron and pass the other end through it. Fry in boiling fat, drain on paper, and when perfectly cold put in a stone jar. These cakes will keep for months.

VENISON CAKES (a Norwegian Recipe).

Six eggs beaten light with three-quarters of a pound of sugar, one cup of sweet cream or rich milk, a pound and a half of flour. When these ingredients are well mixed add four ounces of well washed butter, stir well together. Mix with the flour a little less than an even teaspoonful of ammonia, powdered fine—the cakes will rise better—and flavor with cardamom or cinnamon. Roll the dough with the hands until about the thickness of the little finger, cut in pieces about three inches long—the ends bias—lap them and snip with scissors or a knife around the outside to make points, then fry in boiling fat as crullers. These also keep a long time.

SEED CAKES.

A cup and a half of granulated sugar, a cup and a half of butter, four eggs, one tablespoonful of caraway seed and flour to roll. Beat the butter and sugar to a cream, add the yolks beaten light, then the caraway seed. Beat the whites of eggs to a stiff froth and add alternately with the flour—do not make the dough stiff. Roll thin, cut in small cakes and bake in a quick oven.

DROP CAKES.

A cup of butter, a cup and a half of sugar, four eggs, a pint of flour, a cup of currants, half a cup of sweet milk, a teaspoonful of baking powder. Drop with a teaspoon on greased pans and bake in a quick oven ten minutes.

LEBKUCHEN.

Half a pound of granulated sugar, half a pound of strained honey, half a pound of candied orange peel, half a pound of citron, half a pound of almonds blanched and cut fine, an even teaspoonful of bicarbonate of potash pounded very fine and a sherry glass of rum poured over it twenty-four hours before it is used, an even teaspoonful of cloves, an even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom seed, the rind of half a lemon grated, and two eggs. Put the honey in a saucepan and let it come to a boil, pour it over the sugar in a mixing bowl and stir well, then add the flour, mix thoroughly, and set in a cool place for twenty-four hours. Then cut all the fruit fine and mix with the other ingredients thoroughly, beat the eggs and add to the mixture, put in the rum and potash last, stir well, and let it stand for an hour or two. Roll the dough out about a quarter of an inch thick, cut into cakes about three inches wide and five long, bake in a quick oven ten or fifteen minutes. Do not use more than two ounces of flour in rolling out the cakes. Ice them while hot.

ICING.—Half a pound of sugar and the juice of half a lemon and the same quantity of water as of lemon juice; stir together and spread on very thin.

MACAROONS (a Bavarian Recipe).

Blanch and chop fine half a pound of almonds. Beat the whites of three eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop from a small spoon on paraffine paper on a baking sheet and bake a delicate brown in a cool oven.

CHOCOLATE MACAROONS (a Bavarian Recipe).

Two ounces of almonds chopped fine, the whites of three eggs beaten to a stiff froth, stir in six ounces of sugar and an ounce and a half of grated chocolate, then add the almonds. Bake in a cool oven.

SODA CAKES.

Three egg yolks, a pint and a half of cream, three-quarters of a pound of butter, an even teaspoonful of soda, one pound and a half of sugar, and flour enough to roll. Roll very thin and cut in small cakes; put half a blanched almond in the middle of each. Bake in a slow oven.

WALNUT WAFERS.

Beat two eggs very light and add to them half a pound of brown sugar; beat again and stir in half a cup of flour with a quarter of a teaspoonful of baking powder, a third of a teaspoonful of salt and half a cup of walnut meats slightly chopped. Drop in small spoonfuls on buttered tins, not too close together, and bake brown. The dough should not be too thin; try one or two and if too thin add a very little more flour.

JODE CAKES (a Norwegian Recipe).

Three egg yolks, a pint and a half of cream, three-quarters of a pound of butter, an even teaspoonful of soda, one pound and a half of sugar and flour enough to roll. Roll very thin and cut in small cakes; put half a blanched almond in the middle of each. Bake in a slow oven.

FROSTING.

Three-quarters of a cup of powdered sugar to the white of one egg, flavoring to taste. Beat the white of egg to a stiff froth and turn all the sugar into it; see that the sugar is free from lumps, beat hard and flavor according to the cake.

BOILED ICING.

One cup of granulated sugar, five tablespoonfuls of boiling water, the white of one egg beaten to a stiff froth. Put the sugar and water over the fire and boil until it threads from the spoon; then turn it into the beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon or almond, according to the cake. While the cake is still warm, sprinkle with flour and spread the icing on with a broad knife.



Pies.

PLAIN PASTRY.

Four cups of sifted flour, one cup of butter, a pinch of salt, three heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon juice, four tablespoonfuls of ice water and the yolks of two eggs. This quantity will make two pies. Rub the butter, flour, salt and sugar together thoroughly, then add the yolks of eggs, lemon juice and water and work all together into a paste. Put the dough on a pastry board, divide in four equal parts, roll each part the size required for the pie plates.

PUFF PASTE.

One pound of flour, one pound of butter and one cup of ice water. Sift the flour, weigh it and turn into a mixing bowl; pour the water gradually into it, stirring constantly with a spoon; turn the dough out on the pastry board and beat or knead it until it blisters and is so elastic that it can be stretched without tearing. Then set it away on ice. Wash the butter, squeeze out the salt and water and lay it on a plate on ice. Roll the dough as nearly square as possible, lay the butter in the center of it, fold over one side of the paste, then the other, flatten slightly with the rolling pin, fold over the ends of the dough until they meet; turn the dough over and roll twice, fold again and put the paste on the ice; let it remain for twenty minutes. Repeat this twice, allowing the pastry to rest twenty minutes each time. This makes in all six rolls and three times of rolling. Press very lightly with the rolling pin, cut off each time what is needed for a pie or number of patties, that the dough will not be worked over more than is necessary. The trimmings may be used for cheese straws by cutting and sprinkling them with grated Parmesan cheese and a dash of cayenne pepper; or may be baked in crescents for garnishing. In baking, rinse the pans with cold water and brush the pastry over with beaten egg. Make the pastry in a cool room.

TO MAKE ONE SQUASH OR PUMPKIN PIE.

One cup of squash, one egg mixed unbeaten with the squash, a cup and a half of sugar, one milk cracker rolled fine, half a teaspoonful each of ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne pepper. After these are well mixed, add half a cup of milk. Bake in either puff or plain paste.

SWEET RISSOLES.

Roll out some puff paste into a thin sheet, cut as many rounds with a large patty cutter as are needed; put a spoonful of any kind of jam, strawberry, raspberry, currant, etc., or mince meat or puree of apples on each, moisten the edges of the pastry with water, fold one-half over the other, making them into half moons, brush with beaten egg and bake in a quick oven. They may be varied by sifting coarse sugar and nuts over them before baking.

RICHMOND MAIDS OF HONOR.

Half a pound of dry curd, commonly called cottage or pot cheese, six ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one white potato, one ounce of sweet almonds chopped fine and a few drops of almond extract, the juice of one and the grated rind of two lemons, and a little nutmeg. Mix the curds and butter together, beat sugar and eggs to a cream, add the potato mashed smooth and fine, the almonds, the grated rind and juice of lemon and the nutmeg; beat well and add to the curds and butter, mix thoroughly and bake in tartlet pans or pie plates lined with puff paste.

CHEESE CAKES.

Put a pint of milk on to boil, beat four eggs light and stir into the milk; when it is a thick curd remove from the fire and when cool mash it very fine, add to it four ounces of breadcrumbs. Beat to a cream half a pound of butter and half a pound of sugar, add the curds and bread; beat four eggs until very thick and light and pour them into this mixture; then add gradually one tablespoonful of sherry and one of brandy and one of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a pound of currants well washed. Line either pie plates or shallow cake pans with puff paste, pour in the mixture and bake in a quick oven. They should be served cold and eaten the day they are baked.

COCOANUT PIE (a Southern Recipe).

One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a lemon, juice and grated rind, one-half cup of cream, one-half cup of butter and one-half cup of cocoanut milk. Beat butter and sugar to a cream, add other ingredients, the yolks of eggs beaten very light with the cream, the lemon juice and rind and lastly the whites of eggs beaten to a stiff froth. Line a dish with puff paste, pour the mixture in and bake in a moderate oven three-quarters of an hour.

LEMON PIE (a Southern Recipe).

The yolks of four eggs beaten to a cream with one cup of granulated sugar and the grated rind of one lemon. Peel the lemon, removing every particle of white skin, cut into thin slices; have a pie plate lined with puff paste, arrange the slices of lemon on the paste, add enough milk to the eggs and sugar to fill the plate, pour it in, and bake until set. Beat the whites of eggs to a stiff froth, and stir in two large heaping tablespoonfuls of sugar, put on top of the pie and bake a light brown.

MINCE MEAT.

One pound of granulated sugar, one pound of raisins, one pound of currants, half a pound of citron, half a dozen lemons, grated rind and juice, the pulp of eight oranges, the grated rind of three, half a pound of almonds blanched and chopped, three pounds of greenings, after they are pared, cored and chopped fine, three heaping teaspoonfuls of powdered cinnamon, an even teaspoonful of allspice, a quarter of a teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a pound of butter melted, a cup and a half of sherry and a cup of brandy. Seed the raisins and soak them with the currants in just water enough to cover, stew until tender, and add when cold with the water to the other ingredients. Mix thoroughly, stirring in the melted butter at the last. Let it stand for several days. The brandy and wine may be omitted and more lemons and oranges used to flavor it. At each baking it is well to add a little sugar and chopped apple. This will keep all winter or longer in a cool place, if the brandy and wine are not omitted.



Candies.

CHOCOLATE CARAMELS—No. 1.

Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all the ingredients together and boil until it is brittle in water; flavor and pour into buttered tins and mark in squares before it is quite cold.

CHOCOLATE CARAMELS.—No. 2.

One pint of fresh milk, three ounces of chocolate, grated, two pounds of granulated sugar, half a teaspoonful of cream of tartar. Stir until melted, then add half a pint of cream, cook until the mixture is brittle in ice water, then turn into a pan well greased and mark in squares when almost cold.

CHOCOLATE CARAMELS.—No. 3.

A quarter of a pound of chocolate, grated, one large cup of granulated sugar, one cup of milk and a heaping tablespoonful of butter, a quarter of a teaspoonful of cream of tartar. Boil all together, stirring all the time, until the syrup hardens in cold water, and just before taking from the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed from the fire, and keep it up until it is too stiff to beat any longer—if it is beaten a minute and a half it will do well. Turn out of the saucepan into a greased pan and before it is quite cold cut in squares.

CHOCOLATE CREAM PEPPERMINTS.

Mix together two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, or can be rolled between the fingers, flavor with oil of peppermint, remove from the fire and stir until the cream is stiff enough to mould into balls. Use powdered sugar on the hands while moulding. Melt an ounce of chocolate and dip the balls, which should be as large as hazel nuts, in this, using a long pin for the purpose, and lay them on paraffine paper. Any flavoring may be used instead of peppermint.

CANDY (to Pull).

Two cupfuls of granulated sugar, half a cup of water, one tablespoonful of vinegar, butter the size of a walnut. Boil the sugar and water without stirring until it is brittle when tried in cold water, add the butter and vinegar just before it is done. Flavor with any extract preferred, pour into buttered soup plates, and when cool enough to handle pull until white.

CHESTNUTS GLACE.

Skin the chestnuts and cover with cold water, let them cook gently until tender, when a large needle can be run through them easily. Drain and drop them in cold water. After two hours drain again and put them in a bowl, cover them with a rich syrup that has been skimmed and boiled until clear. It must be boiling when poured over the chestnuts. Cover the bowl with a heavy paper and let it stand for twelve hours, drain off the syrup, bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours. Repeat this process three times, then drain the syrup off and the chestnuts are ready for use. Use the large imported chestnuts, remove the shells and boil the nuts. The brown skin can then be easily removed with a penknife. They are very nice but very troublesome to prepare.

COCOANUT CAKES.

One pound of granulated sugar, half a pound of grated cocoanut, half a cup of water and a saltspoonful of cream of tartar. Boil the sugar and water together until, when dropped in cold water, it can be rolled between the fingers into a ball. Remove from the fire, stir with a wooden spoon until it becomes white and thick like cream, add the cocoanut, Stir well and drop with the spoon on paraffine paper or a tin baking sheet, and form into thin round cakes. Set away to dry.

HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar. Boil without stirring, and if any scum rises to the top remove it. Test the candy in cold water, when brittle remove from the fire and pour into a buttered pan. Mark into squares before it is cold, or break into irregular pieces.

MARSHMALLOWS.

Powder very fine eight ounces of gum arabic, dissolve it in three gills of water over a slow fire and strain. Simmer an ounce and a half of marshmallow roots in two gills of water, for ten minutes, closely covered. Strain and reduce to one gill. Add this with half a pound of sugar to the dissolved gum. Boil until it becomes a thick paste, stirring constantly. Add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract. Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box.

NOUGAT.

A pound of granulated sugar, one teaspoonful of salt, one cup of blanched and finely chopped almonds or peanuts, or it may be made of mixed nuts. Dissolve the sugar in a spider over the fire without water, stirring constantly, and when entirely melted mix in the nuts quickly and pour at once into a well greased pan, and before it is cold mark in squares. This is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving.

PANOCHE (a Spanish Recipe).

Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of milk, butter the size of a walnut. Cook the sugar and milk together, boiling gently from seven to ten minutes, until, when tried in water, it holds well together, and can be rolled into a soft ball. Remove from the fire. Have the chopped nuts in a large bowl, pour over them a teaspoonful of vanilla extract, pour the candy over them and beat with long, rapid strokes until it begins to thicken—it should be like a cream wafer—turn out on paraffine paper, and break it or cut in pieces.

PEPPERMINT DROPS.

Two cups of granulated sugar, half a cup of cold water, a tiny pinch of cream of tartar. Boil ten minutes without stirring, let the sugar melt slowly that it may not burn. Add eight drops of oil of peppermint while still on the fire. When removed from the stove beat with an egg-beater until it falls in long drops, when drop quickly on paraffine paper.

PRALINES.

Two cups of granulated sugar, one-half cup of water, two cups of pecans, hickory nuts or English walnuts. Put the water and sugar on to boil, let it cook without stirring until it threads, remove from the fire and stir in the nuts until they are sugared. Spread on paraffine paper to cool.

VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of Baker's unsweetened chocolate, a scant cup of milk, one tablespoonful of butter. Boil for ten minutes until it holds well together when dropped in cold water. Take from the fire, flavor with a teaspoonful of vanilla extract, beat from three to five minutes until thick and creamy, turn into a buttered pan and cut in squares.



Preserves.

PRESERVE OF MIXED FRUITS.

Five pounds of ripe currants or cherries, five pounds of granulated sugar, two pounds of seeded raisins, the pulp of six oranges cut in small pieces, and the rind of two oranges cut fine. Boil three-quarters of an hour. Grapes can be used instead of currants or cherries.

RED CURRANT JAM.

Pick the currants from the stems, weigh them, and allow three-quarters of a pound of white sugar to a pound of the fruit. Put the currants in a preserving kettle, mash them a little to prevent them from sticking to the kettle, and boil for fifteen minutes, then add the sugar and boil rapidly for ten minutes. Bottle and seal tight.

RED CURRANT JELLY.

Berries for jelly must be picked when the weather is dry. Pick them over, taking out all leaves, etc., put them in the kettle and mash them a little to get enough juice to keep them from burning; stir constantly, and as soon as hot wring them dry through a cheese cloth. Measure the liquid and to every pint of juice allow one pound of sugar. Put the juice on the fire and boil fifteen minutes, then add the sugar and boil fifteen minutes more, skimming thoroughly. Pour into glasses while hot; let them stand until the next day and cover. Very often jelly is soft, and always from one of two reasons: either the berries have been picked immediately after a rain or the sugar is adulterated.

RED CURRANT SYRUP.

The currants must be fresh and perfectly ripe and picked in dry weather. Wash and put them in either a porcelain-lined or a granite-ware kettle, stir until they are tender, as for currant jelly, then remove from the fire and wring them as dry as possible in a cheese cloth. Measure the juice and return it to the fire, let it cook fifteen minutes, then add a pound of granulated sugar to each quart of juice, boil gently fifteen minutes, skimming as long as the scum rises. Bottle and cork well and keep in a dark place. Raspberry and strawberry syrup are made in the same way, only mashing and straining the fruit and measuring the juice before cooking.

BLACK CURRANT SYRUP.

Pick from the stems and mash them, a few at a time, in a bowl or granite saucepan with a potato masher, then put them in a stone jar and let them stand for two days, stirring well each day. Wring them through a cheese cloth, and if wanted sweet cook with sugar as red currant syrup. The juice can be bottled without sugar or cooking, and will keep for years. It is used for sauces or fruit soups, etc.

CRANBERRY JAM.

Put five quarts of cranberries in a preserving kettle with two quarts of water and boil gently until the fruit is tender, then add three pounds and three-quarters of granulated sugar, boil until the fruit is clear, skimming carefully. Put in glasses and when cold seal. It keeps well.

GOOSEBERRY JELLY.

Use the large English gooseberries and follow directions for currant jelly.

GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour. Then add the sugar and boil one hour more.

GRAPE JAM.

Press with the fingers the pulp from grapes—Muscat or Concord grapes make the best jam—seed and measure them, allowing a cup of sugar to each cup of fruit. Put the skins on and cook until tender, when almost done add the pulp, and when all is tender add the sugar and boil until thick.

PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes, then grate it on a coarse grater, rejecting the cores, weigh it, and to each pound of fruit take a pound of sugar. Sprinkle it over the grated pines, let it stand over night. In the morning, boil for ten or fifteen minutes over a quick fire. Put in tumblers and when cold cover.

RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a pound of fruit. Put the fruit in a preserving kettle over the fire and boil fifteen minutes, mashing a little to prevent sticking to the kettle. Then add the sugar and boil ten minutes, skimming carefully; turn into glasses and seal when cold.

ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five lemons. Cut the rind very thin from a third of the fruit, and boil it in two quarts of water until it can be pierced easily with a broom straw. Drain from the water and cut in fine strips with scissors, add this to the pulp of the oranges and lemons after removing all the white bitter skin and pips from the fruit. Weigh and allow a pound of sugar to a pound of fruit, put in a porcelain-lined or granite-ware kettle and cook until clear. Put in glasses and when cold cover with brandied paper and seal.

PUMPKIN CHIPS.

Slice very thin and chip about four pounds of pumpkin, put in an earthenware bowl, and cover it over night with four and a half pounds of granulated sugar and the juice of one dozen lemons. Boil the lemon peel until tender and cut in small thin chips and add to the juice, etc. In the morning, boil together until perfectly clear and crisp.



Pickles, Sauces, etc.

RIPE CUCUMBER PICKLE.

Pare and seed the cucumbers. Slice each cucumber lengthwise in four pieces or cut it in fancy shapes, cover with cold vinegar and let them stand for twenty-four hours. Drain and put them in fresh vinegar with two pounds of sugar, and one ounce of cassia buds to one quart of vinegar. Boil for twenty minutes and put in jars.

SWEET PICKLED PEACHES.

Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To every seven pounds of fruit take five pounds of granulated sugar, a pint of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of cloves, tie the spices up in a muslin bag, add a few pieces of stick cinnamon and a few allspice. Put the fruit in a stone jar, bring the sugar, vinegar and spice to a boil, pour over the peaches, cover and let them stand until the next day, scald the syrup again and pour over the fruit, and so on, until it has been done in all seven times. Take out the bag of spice and put the fruit with the syrup into jars and seal. These are much more delicious than peaches that are cooked.

SWEET PICKLED PLUMS.

Follow the recipe for sweet pickled peaches.

SPICED CURRANTS.

Take seven pounds of fresh and perfectly ripe currants, pick them over, wash and stem them and put in a granite-ware or porcelain-lined kettle, with five pounds of granulated sugar, one even tablespoonful of cloves, one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint of best cider vinegar. Boil an hour and a half, put in jars and when cold seal.

CHILI SAUCE.

Four dozen ripe tomatoes, eight green peppers, three cups of chopped onion, eight cups of cider or wine vinegar, two cups of brown sugar, two teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt. Skin the tomatoes and put them in the kettle over the fire; as soon as the water runs from them, take out half of it, then put in the onions and peppers chopped, boil together four hours, stir constantly the last hour to prevent burning, then add the other ingredients and simmer long enough thoroughly to mix them. Put the sauce in small bottles, cork tight and seal and keep in a dark place.

CHILI PEPPER SAUCE.

Twenty ripe tomatoes, six green peppers and four white onions chopped fine, two cups of best wine or cider vinegar, one cup of sugar, two tablespoonfuls of salt, two even teaspoonfuls of ground mace, two teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of celery seed. Boil an hour and bottle while hot. Very nice to serve with baked beans.

MUSTARD PICKLES.

One quart each of tiny whole cucumbers, large cucumbers sliced, green tomatoes sliced and small button onions, one large cauliflower divided into flowerettes, and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt, pour it over the mixed vegetables and let it stand covered twenty-four hours. Then scald it and turn into a colander to drain. Mix one cup of flour, six tablespoonfuls of mustard, and one tablespoonful of turmeric with enough vinegar to make a smooth paste, add one cup of granulated sugar and sufficient vinegar to make two quarts in all. Boil this mixture until it is thick and smooth, stirring constantly, then add the vegetables and heat them through.

RIPE TOMATO PICKLE.

A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half a pound of ground mustard, one ounce of cloves, two green peppers, two or three onions and one pound of brown sugar. Pierce the tomatoes with a silver fork or broom straw, put them in a stone jar with salt in alternate layers. Throw away all the liquor made by standing one week. Return to jar and cover with cold water, cover and let it stand twenty-four hours. Drain again thoroughly, throw away the water, return the tomatoes to the jar and cover with cold vinegar, having added to the fruit, the onions and peppers sliced, with the mustard, cloves and sugar. After they have stood three weeks they are ready for use.

GREEN TOMATO PICKLES.

One peck of sliced tomatoes, eight onions, one pound of bell peppers, one pound of horse radish, one pound of white mustard seed, half a pound of black mustard seed, half an ounce of whole cloves, half an ounce of stick cinnamon, half an ounce of pepper corns, one or two nutmegs and four pounds of sugar. Select the tomatoes when they are beginning to turn white, slice and lay them in salt for twenty-four hours. Drain and put in the kettle, which should be of granite ware or porcelain lined, with the peppers, onions and horse radish chopped, and sprinkle the mustard seeds over all. Tie the spices in a thin muslin bag and cover the whole with best wine vinegar, boil until tender and clear in appearance. The peppers should have all the seeds removed. Half a cup of dry mustard is considered by some an improvement.

GOOSEBERRY CATSUP.

Boil ten pounds of large English gooseberries, seven pounds of coffee sugar, and three pints of vinegar together for an hour and a half. Then add two tablespoonfuls of cinnamon, one of allspice and one of cloves and boil half an hour longer. Put in jars and seal.

RASPBERRY VINEGAR.

Put a pound of fine fruit into a bowl and pour over it a quart of the best wine or cider vinegar. Next day strain the liquor on a pound of fresh raspberries. The following day do the same. Do not squeeze the fruit, but drain as dry as possible by lightly pressing it. The last time strain it through muslin previously wet with vinegar to prevent waste. Put into a preserving kettle with a pound of sugar to every pint of juice. Stir until the sugar is melted and let it cook gently for five minutes, skim it. When cold, bottle and cork well.



Sweet Sauces.

FRUIT SAUCE.

Put a cupful of granulated sugar in a saucepan, pour over it two and a half cupfuls of boiling water, let it boil a few minutes, then add two heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch rubbed to a paste with a little cold water, then add a cupful of canned fruit or a glass of any kind of fruit or jelly liked and the juice of a lemon. Press through a fine sieve and serve with fritters or puddings.

FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon.

ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and the grated rind of one orange together until light, add a pint of boiling milk and stir over the fire until thick, taking care that it does not curdle, remove from the fire and add a liqueur glass of curacao, and beat until light and foaming.

BANANA SAUCE.

Rub two bananas through a fine sieve. Put half a cup of granulated sugar in a saucepan with one cup of boiling water, add the banana pulp to it, let it come to a boil, and skim if necessary. Rub a heaping tablespoonful of butter with half a tablespoonful of flour, stir into it a little of the liquid, and then add to that in the saucepan; add the juice and grated rind of half a lemon, and it is ready to serve.

FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of a cup of butter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of boiling water, stir well, then add the white of an egg beaten to a stiff froth. Beat until the sauce foams.

HARD SAUCE.

Cream one tablespoonful of butter, stir in four tablespoonfuls of powdered sugar and beat until very light, then add a teaspoonful of boiling water and beat again. Flavor to suit taste.

SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with two tablespoonfuls of butter to a cream, and add the well-beaten yolks of two eggs, set the bowl in a pan of hot water on the stove and stir until thick, add a glass of sherry, stir well and it is ready to serve.

VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten with two tablespoonfuls of granulated sugar. While the milk is coming to the boiling point beat the yolks of four eggs until light and creamy, add the hot milk to the eggs, stirring briskly, then turn it into the boiler, stirring rapidly until it thickens, remove from the fire, turn into a bowl, flavor with vanilla extract and serve very cold.

SAUCE FOR NOODLE PUDDING.

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one teaspoonful of potato flour, half a cup of water, the rind of half and the juice of one lemon. Beat quickly over hot water until the sauce thickens, then serve at once.

MAPLE SYRUP SAUCE.

Half a pound of maple sugar dissolved in half a cup of cream, or rich milk. If the latter is used add a teaspoonful of butter.



Savory Sauces.

In making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used, especially where there is any acid as in tomatoes or pickles. Never use an iron spider except for browning butter and flour together as they will not brown in a saucepan.

VEGETABLE STOCK FOR SAUCES.

Take any kinds of vegetables convenient, such as parsnips, celery, carrots, turnips, green pepper, onion, leek, parsley, celery tops, celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice, and cook in water until tender; strain, pressing all from the vegetables. The water Jerusalem artichokes are boiled in is valuable for sauces. The liquid from canned peas is also excellent. Care must be taken in putting the vegetables together not to let any one predominate, turnip especially, as it makes a sauce very bitter.

COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid.

OLIVE SAUCE.

Melt a heaping tablespoonful of butter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour, let it cook until a very dark brown, but be careful not to let it burn, then add enough rich vegetable stock to make a thick cream-like sauce. Have ready some olives—six or seven, that have been boiled a few minutes in water and cut from the stones, add these to the sauce, season with pepper and salt to taste, bring to the boiling point and serve.

SAUCE HOLLANDAISE.

One-quarter of a pound of butter, one-quarter of a cup of water, one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, a dash of cayenne, and the yolks of three eggs. Beat the butter to a cream and stir in the yolks of eggs, one at a time, then the lemon juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling water on the fire, beating constantly with an egg beater, and when it begins to thicken stir in gradually the boiling water. When it is as thick as soft custard it is done. Great care must be taken not to let it remain too long on the fire or it will curdle.

DRAWN BUTTER OR CREAM SAUCE.

Melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan cheese added to taste.

TOMATO SAUCE.

Melt a large tablespoonful of butter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small—canned tomatoes may be used—a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve.

SAUCE TARTARE

may be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.

SAUCE PIQUANTE.

Melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add one small cucumber pickle, two olives and a few capers, all chopped very fine; season with salt and pepper to taste.



Sandwiches.

CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thoroughly; butter before cutting from the loaf some slices of brown or white home-made bread; spread with the mixture and fold together.

CELERY SANDWICHES.

Use dainty little baking powder biscuits freshly baked but cold, or white home-made bread for these sandwiches. Only the very tender part of celery should be used and chopped fine and put in iced water until needed. Add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together; butter the bread before cutting from the loaf, spread one slice with the mixture and press another over it. If biscuits are used, split and butter them. They should be small and very thin for this purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut in very thin slices; spread with a filling of cream cheese and chopped walnut meats; press a buttered slice over it. They may be cut in fingers, rounds or half-moons. The proportion is three-quarters of a cup of nuts to a ten-cent package of Philadelphia cream cheese. This quantity will make a large number of sandwiches.

NUT SANDWICHES.

Graham, rye, and Boston brown bread make very nice sandwiches. Butter the loaf and cut in very thin slices, sprinkle with chopped nuts and fold together.

WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before cutting from the loaf, sprinkle the nuts thickly over the butter, press two slices together. Boston brown bread with raisins is also nice for these sandwiches.

OLIVE SANDWICHES.

Prepare the bread and butter as for other sandwiches. It may be cut in squares, rounds or triangles to suit the fancy. Stone and chop as many Queen olives as needed and mix with them enough mayonnaise dressing to hold together, spread half the number of bread slices with the mixture and cover with the other half.

Brown, rye, whole wheat or white bread may be used. Home-made is preferable, but it must be twelve hours old. Sandwiches may be sweet or savory, may be cut round, square, or in triangles.



Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter balls, two eggs, half a teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne pepper, half a cup of milk and an even saltspoonful of soda. Cut the cheese fine, melt the butter in a chafing dish or spider, stir the mustard, salt and pepper with it, then add the cheese and milk; when the cheese is dissolved add the eggs slightly beaten and stir until it thickens. Serve on toast.

CHEESE SOUFFLE.

Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoonful of flour and one cup of hot milk, half a teaspoonful of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from the fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.

CHEESE STRAWS.

Take two ounces of flour and three ounces of Parmesan cheese grated (it is better to buy the cheese by the pound and have it grated at home), and two ounces of butter. Rub the butter into the flour, add the cheese and a little salt and cayenne pepper, and make into a paste with the yolk of an egg; roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips; bake in a hot oven about ten minutes.

PATE A CHOU FOR SOUPS.

Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.

A FILLING FOR PATTIES.

Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff—about three or four minutes—remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious.

KOUMYSS.

Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture immediately in beer bottles with patent stoppers, filling to the neck, and let them stand for twelve hours where bread would be set to rise—that is, in a temperature of 68 or 70 degrees—then stand the bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound of the best bicarbonate of soda, one pound of cream of tartar and one-half pound of Kingsford's cornstarch. Mix thoroughly and sift three times, put up in small tins. The best baking powder.

VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight ounces of French rose water, twenty-four ounces of alcohol 95 per cent. Cut up the bean and pound with the sugar in a mortar, sift and pound again until all is a fine powder. Mix the alcohol and rose water; put the vanilla in a paper filter, pour over it a little of the liquid at a time until all is used; filter again if not all is dissolved. Paper filters may be obtained at any of the large drug stores. The extract may be darkened by using a little caramel.

VANILLA SUGAR.

Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut the beans very fine, pound in a mortar with the sugar; sift and pound again until all is fine. Bottle and cork tight and keep in a dark place.

SPINACH FOR COLORING.

Pound some spinach in a mortar, adding a little water; squeeze through a cheese cloth, put in a saucepan over the fire, bring to a boil; when it curdles remove from the stove. Strain through a very fine sieve; what remains on the under part of the sieve is the coloring. It is used for coloring pistache ice cream, jellies, etc.

TOMATO PASTE FOR SANDWICHES.

Skin and cut small three large tomatoes, cook until tender and press through a sieve fine enough to retain the seeds; return to the fire, add two ounces of butter, two ounces of grated bread crumbs and two ounces of grated Parmesan cheese. When it boils stir a beaten egg quickly into it, remove at once from the fire. It must not boil after the egg is added, as it will curdle. Turn the mixture into a bowl and when cold, if it is not for immediate use, cover with melted butter.

CHEESE PASTE FOR SANDWICHES.

Boil two eggs hard, separate the yolks from the whites, mash the yolks smooth and chop the whites very fine; mix and put through a vegetable press, then add butter the size of a small egg and three heaping tablespoonfuls of grated American cheese. Beat together until it is a fine, smooth paste. If not salt enough add a little, and also dry mustard, if liked.



Miscellaneous Recipes.

TOOTH POWDER.

Precipitated chalk, seven ounces; Florentine orris, four ounces; bicarbonate of soda, three ounces; powdered white Castile soap, two ounces; thirty drops each of oil of wintergreen and sassafras. Sift all together and keep in a glass jar or tin box. A very valuable recipe for hardening the teeth.

JAPANESE CREAM.

Four ounces of ammonia, four ounces of white Castile soap cut fine, two ounces of alcohol, two ounces of Price's glycerine and two ounces of ether. Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold add the other ingredients, bottle and cork tight. It will keep indefinitely. It should be made of soft water or rain water. To wash woolens, flannels, etc., take a teacup of the liquid to a pail of lukewarm water, and rinse in another pail of water with half a cup of the cream. Iron while damp on the wrong side. For removing grass stains, paint, etc, use half water and half cream.

ORANGE FLOWER LOTION FOR THE COMPLEXION.

Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of imported orange flower water (Chiris de Grasse), and add to it one tablespoonful of witch hazel. Apply with a soft linen cloth. Very refreshing in warm weather and an excellent remedy for oiliness of the skin.

BAY RUM.

Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one pint of alcohol, 95 per cent., two quarts of new New England rum and three pints of rectified spirits, 60 per cent. Roll the sugar until fine and beat into the oil of bay, add the alcohol, then the New England rum and spirits. Let it stand for several days in a demijohn, shaking occasionally; then filter through blotting paper. The filters may be purchased at a druggist's. Care should be taken to buy the oil at a reliable place.

FINE LAVENDER WATER.

Two ounces finest oil of lavender, one ounce essence of musk, one-half ounce essence of ambergris, one-half ounce oil of bergamot and one-half gallon of rectified spirits. Mix the ingredients, keep in a demijohn for several days, shaking occasionally. Then filter and bottle.

GOOD HARD SOAP.

Five pounds of grease, one quart and one cup of cold water, one can of potash, one heaping tablespoonful of borax, two tablespoonfuls of ammonia. Dissolve the potash in the water, then add the borax and ammonia and stir in the lukewarm grease slowly and continue to stir until it becomes as thick as thick honey; then pour into a pan to harden. When firm cut into cakes. Grease that is no longer fit to fry in is used for this soap. Strain it carefully that no particles of food are left in it. It makes no difference how brown the grease is, the soap will become white and float in water. It should be kept a month before using.

POLISH FOR HARD OR STAINED WOOD FLOORS.

Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one quart of Venetian turpentine. Cut the wax in small pieces and pour the spirits over it—it will soon dissolve; then bottle. Apply with a flannel or soft cloth. It keeps the floors in excellent order.



CONTENTS.

BREADS, ROLLS, Etc.

PAGE

Biscuits, Beaten, No. 1 13 " " " 2 13 " Baking Powder 13 " Cream 13 Rolls, French 14 " Windsor 14 " Elizabetti's 15 " Rye Flour 15 " Gluten 15 " Parker House 15 Boston Brown Bread 16 " " " with Raisins 16 " " " Stewed 16 Graham Bread 17 Rye Bread 17 Quick White Bread 17 Date Bread 17 Coffee Bread, No. 1 18 " " " 2 18 Norwegian Rolls and Zwieback 18 Rice Muffins 19 Laplands 19 English Muffins 19 Graham Popovers 20 " Gems 20 Gems of Kernel (Middlings) and White Flour 20 " " Rye Meal 20 Corn Batter Bread 21 " Bread 21 " Griddle Cakes 21 White Bread Griddle Cakes 22 Boston Brown Bread Griddle Cakes 22 Waffles 22 Rolls, Epicurean 22 Bread from Rummer Flour 23 Biscuits of Kernel or Graham Flour 23

EGGS.

Eggs, to soft boil 24 " " hard boil 24 " a la Creme 24 " au Gratin 24 " Nun's Toast 25 " a la Maitre d'Hotel 25 " Timbales of 25 " Stuffed with Mushrooms 26 " with Cream 26 " Curried 26 " Stuffed 27 " " and Fried 27 " Fricasseed 27 " Chops 28 Omelet, Plain 28 " with Cheese 28 " " Mushrooms 28 " " Tomatoes 29 Eggs, Poached with Tomato Catsup 29 " " in Cream 29 " " in Tomatoes 29 " in a Brown Sauce 30

SOUPS.

Cream of Jerusalem Artichokes 31 " " Asparagus 31 " " Lima Beans 32 " " Cauliflower 32 " " Celery 33 " " Chestnuts 33 " " Cucumbers 33 " " Summer Squash 34 " " Lettuce 34 " " Mushrooms 35 " " Green Peas 35 " " Rice 36 " " Spinach 36 Carrot 37 Celeriac 37 Mock Clam 37 Corn and Tomato 38 Crecy 38 Curry 38 Mock Fish 39 Norwegian Sweet 40 Onion 40 Green Pea, No. 1 41 " " " 2 41 Potato 41 Puree of Vegetables 42 " " Turnips 42 Vegetable 42 Tomato 43 Barley 43 Black Bean, with Mock Meat Balls 44

ENTREES.

Egg Border, with Rice and Curry Sauce 45 Rice Border, with Vegetables or hard-boiled Eggs in Cream Sauce 45 Mock Chicken, a Timbale of, with Sauce 45 Spaghettina, a Mould of 46 Spinach, a Border Mould of, with Filling 47 Mock Codfish Balls 48 " Fish Balls, in Curry or Cream Sauce 48 " Fish, (a Norwegian Dish) 49 " Meat 49 Spaghettina Chops 50 Tomato Chops 50 Fried Bread, a Savory 51 Mock Fish Chops 51 Spaghettina, Fricassee of 52 Mushrooms, en Coquille 52 Egg Plant, a Ragout of 52 Patties of Puff Paste 53 Rice, a Savory of (Mexican Dish) 54 Asparagus, a Ragout of, with Mock Meat Balls 54 Rice, Curried, Croquettes of 55 Mock Fish Croquettes 55 Walnut Croquettes 55 Mushrooms, a Ragout of 56 Mock Chicken Croquettes 56

VEGETABLES.

Potatoes, to Boil 57 " Baked 57 " Mashed 58 " New, with Cream Sauce 58 " Broiled 58 " a la Creme au Gratin 58 " Stuffed 58 " Fricasseed 59 " a la Duchesse 59 " Saratoga Chips 59 " French Fried 60 " a la Maitre d'Hotel 60 " Lyonnaise 60 " a la Parisienne 60 " Creamed and Browned 60 " Puff 61 " White, Croquettes 61 " Papa 61 " Sweet, Fried Raw 62 " " " Cooked 62 " " Mashed and Browned 62 " " Croquettes 62 Brussels Sprouts 63 Okra and Tomatoes 63 Beets 63 Peas, Puree of 63 Beans, Lima, Puree of 64 Cucumbers, Puree of 64 " Stuffed 64 " Stuffed with Mushrooms 65 Egg Plant, Escalloped 65 " " Stuffed 66 Corn, Green, Cakes of 67 " Pudding 67 " Green, Mock Oysters of 67 " Boiled on the Cob 67 " Curry of 68 Celeriac and Salsify, Croquettes of 68 Indian Curry of Vegetables 68 Kohlrabi 69 Beans, Marrowfat, Baked 69 " Bayo, No. 1 70 " " " 2 70 Emparadas 70 Frijoles Fritos 71 Mushrooms, Broiled 71 " on Toast 71 " Stewed in Cream Sauce 72 Tomatoes Stuffed with Mushrooms, No. 1 72 " " " " " 2 72 Escalloped Tomatoes 73 Tomatoes with Egg 73 French Carrots in Brown Sauce 73 " " and Peas 73 Spinach Pudding 74 " Balls 74 Tomatoes and Mushrooms 75 Rice, to Boil Plain 75 Cauliflower with Drawn Butter 75 Escalloped Cauliflower 76 " Spaghettina 76 Chestnuts, Puree of 76 Beans, Dried White, Puree of 77 Squash Pudding 77 " Fritters 77 Summer Squash 77 Rice Croquettes 78 Celeriac, Fricassee of 78 Turnip, Yellow, Ragout of 78 Tomatoes Stuffed with Cheese 79 Artichokes, Jerusalem 79 Asparagus 79 Pointes d'Asperges 79 Cabbage, Purple, with Chestnuts 80 Parsnips, Croquettes, with Walnuts 80 " Fried 81 Parsnip Fritters 81 Beans, String, to cook 81 Onions, Spanish, Stuffed 81 Celeriac Stuffed with Spanish Sauce 82 Cabbage, Spring, Stewed 83 " " in Cream Sauce 83 Turnips, " " " 83 White Bread Balls 84 Noodles 84 " a la Ferrari 84 Gnocchi a la Romaine 85

SALADS.

Mayonnaise Dressing, for Salads 86 Cream " " " 86 French " " " 87 Tomato Ice Salad 87 Tomato Jelly Salad 87 Spaghettina and Celery Salad 88 Salad of Fairy Rings and Puff Ball Mushrooms 88 Salad of Fresh Fruit 88 Cucumber Jelly 88 Walnut and Celery Salad 89 Pineapple and Celery Salad 89 Fruit Salad 90 Potato Salad 90 Tomatoes Stuffed with Celery 90 Celeriac and Lettuce Salad 91 Raw Jerusalem Artichokes and Lettuce Salad 91 Salad a la Macedoine 91 Asparagus Salad 91 Cucumber Salad 91 Cold Slaw 92 Tomato Salad 92 Endive 92 Egg Salad 92