MASHED PARSNIPS.

Boil parsnips tender in salted water, drain and mash them through a colander. Put the pulp into a saucepan with two or three tablespoonfuls of cream and a small lump of butter rubbed in flour, stir them over the fire until the butter is melted and serve.

MOCK OYSTERS.

Use three grated parsnips, three eggs, one teaspoonful of salt, one teacupful of sweet cream, butter half the size of an egg, three tablespoonfuls of flour. Fry as pancakes.

PARSNIP PUFFS.

Take one egg, well beaten, and add (without stirring until the ingredients are in) one teacupful each of cold water and flour, one heaping teaspoonful of baking powder, half a teaspoonful of salt, one teacupful of well-mashed, boiled parsnips; stir very lightly and only enough to mix. Do not let it stand long. Drop by the tablespoonful into hot, melted fat in a frying pan, and cook until a delicate brown.

CHICAGO RECORD.

AMBUSHED PEAS.



Cut the tops off of biscuits or buns twenty-four hours old. Scoop out the inside and put both shells and tops into the oven to crust. Pour into them peas after they have been boiled and mixed with a cream sauce to which an egg has been added, also minced parsley or mint if liked. Cover carefully with the tops and serve hot.

BOILED PEAS.

Do not shell peas until ready to cook. Salt, and slightly sweeten if needed boiling water, drop the peas so slowly into the water it will not stop boiling. Boil the peas until tender without covering and they will keep their color. They will generally cook in about twenty minutes, take them up with a little of the liquor in which they were boiled, butter and pepper them, and they are much better to add a little sweet cream, but will do without. If they are cooked immediately upon gathering, they will need no sugar; if allowed to remain twelve hours or more, a tablespoonful of sugar will be found an addition. A sprig of mint or a little parsley may be added. Pea-pods are sometimes boiled in a small quantity of water, then are skimmed out and the peas are boiled in this liquor.

PEAS AND BUTTERED EGGS.

Stew a pint of young peas with a tablespoonful of butter, a little salt, pepper and chopped parsley, until they are tender; beat up two eggs and pour over them the boiling peas. Serve at once on toast before the eggs harden.

CANAPES OF PEAS.

These form a dainty entree. To prepare the canapes take some slices of stale bread about two inches thick and cut into neat rounds with a large biscuit cutter. With a smaller cutter mark a circle in the center of each round and scoop out the crumbs from it to the depth of one inch. This must be carefully done, so there will be a firm bottom and sides. Lay these around in a shallow dish and pour over them a half-pint of milk in which one egg has been thoroughly beaten. This proportion of egg and milk is sufficient for six canapes. Let them lie in this for a few minutes; then take up very carefully and slip into very hot lard. When of a pale golden brown remove with a skimmer and drain on blotting paper. Boil a pint of freshly cleaned peas in unsalted water until tender; drain well. Put into a saucepan with two spoons of butter, dredge in a dessertspoonful of flour and add a saltspoon of salt and a quarter of a pint of milk. Let it come to a boil; then fill the canapes with this, give a dusting of pepper on the top of each, arrange on a platter and garnish with parsley and slices of lemon.

CHICAGO RECORD.

PEAS AND LETTUCE.

Use a pint of peas and two young lettuces cut small. Put in as little water as possible to use and not burn, let them boil until tender, then add a square of sugar, the yolks of two eggs well beaten and two tablespoonfuls of cream. Stir together a short time but do not boil.

PEAS AU PARMESAN.

Grate one and one-half ounces of cheese, add to it two tablespoonfuls of cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt and four shakes of pepper. Place in an enameled pan and stir over the fire until the butter and cheese are dissolved. Then put in a pint and a half of fresh young peas, previously boiled until tender, drained and seasoned with a half-teaspoonful of salt. Stir the mixture a few moments. Serve as hot as possible.

CHICAGO RECORD.

GREEN-PEA SALAD.

Shred some lettuce and add to it the peas—they should be boiled with a little mint, and be quite cold. Add the salad dressing just before serving.

PEA AND NUT SALAD.

Use one cupful of chopped pecan nuts to three cupfuls of French peas. Serve on lettuce with mayonnaise.

PEA SOUP.

Use chicken, mutton, or beef broth, or water for a liquor in which to boil two cups of green peas, add to them one minced onion, one carrot cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine, a bay leaf and two cloves. When the peas are tender, rub all through a sieve. Return the soup to the pot and add two tablespoonfuls of butter, a teaspoonful of salt, two well beaten yolks and half a cupful of cream. Let come to a boil and serve with croutons. Croutons are little squares of bread hard baked in the oven, or fried in oil or butter.

DEVILED PEPPERS.



Use green bell peppers, cut off the stem end and remove the inside. Chop cooked cold ham, and with it as many eggs as one wishes, or chop tongue, veal or chicken, and use the following salad dressing:—To a pint of meat use the yolk of a hard boiled egg, rubbed smooth in a scant tablespoonful of melted butter, a half teaspoonful of made mustard, half a teaspoonful of sugar, add enough vinegar to make it thin and stir in the meat. Fill the pepper shells with this mixture rounding it up high. It is an excellent lunch dish.

PEPPER MANGOES. (See Mangoes.)

PICKLED PEPPERS.

Remove the seeds from large green peppers, slice them and lay them in a jar alternating each layer of peppers with a layer of cabbage, then cover them with salt and let stand over night. In the morning drain off the water. For the pickle use enough vinegar to cover the peppers, an ounce each of black and white mustard seed, juniper berries, whole cloves and allspice, one half-ounce of celery seed and one large onion chopped fine or one head of garlic if that flavor is liked. Let this come to a boil and pour over the peppers. Pack tightly in a jar, cover with horseradish leaves, and close up tightly.

PEPPER SALAD.

Shave as fine as possible one head of cabbage, use an ounce of mustard seed, or an ounce of celery seed as one prefers either flavor; cut one or two yellow peppers into thin shavings if mustard seed is used, or four if celery seed is used. Pour cold cider vinegar over all, add a little salt and sugar and let stand a day or two to really pickle the cabbage and peppers. Pack in jars or cans and it will keep all winter. Serve with oysters and cold meats.

STUFFED PEPPERS.

Cut off the stem end of green bell peppers. Mince cooked chicken or use a can of shrimps, and mix with it almost an equal weight of bread crumbs, a large lump of butter, two or three tablespoonfuls of cream, salt and a sprinkle of parsley. Fill the pepper shells with the mixture, sprinkle bread crumbs over the tops, dot with butter, and brown in the oven.

OAKLAND STUFFED PEPPERS.

Cut off the tops and scoop out the seeds of six peppers, chop an extra pepper without seeds, mix with it a small onion chopped, a cupful of chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful of salt, and an equal measure of bread crumbs. Stuff the peppers, replace the stem ends, and bake the peppers for half an hour, basting them with butter or salad oil two or three times. Serve them hot as a vegetable.

BROWNED MASHED POTATOES.

Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of cream, the yolks of two eggs, a tablespoonful of butter, pepper and salt. Cover with the whipped whites of the two eggs, bake until browned and with a pancake knife transfer them to a hot dish and serve at once.

POTATOES WITH CHEESE SAUCE.

Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. Make a cup of drawn butter, (milk, butter and a very little corn starch as thickening, with pepper and salt) into it stir two beaten eggs, and two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie tin, cover with a thin layer of the drawn butter sauce, cover this in turn with more potato and repeat until there is a mound, cover with the sauce, strew thickly with cheese and brown in a quick oven.

LYONNAISE POTATOES.

Put a large lump of butter in a saucepan and let it melt; then add one small onion chopped fine or sliced thin, when it is nicely browned but not scorched, put in slices of cold boiled potatoes, salt and pepper and cook until well browned. Just before taking up add a teaspoonful of parsley.

POTATO PANCAKES.

Grate eight large pared potatoes, add to them one and one half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump of butter the size of a walnut, pepper, salt, enough flour to make a batter, and lastly add the whites of two or three eggs beaten stiff. Add a heaping teaspoonful of baking powder if only one egg is used. Fry in butter or drippings to a rich brown.

RINGED POTATOES.

Peel large potatoes, cut them round and round as one pares an apple, fry in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle salt over them and serve.

POTATO TURNOVERS.

Use ten tablespoonfuls of whipped mashed potatoes with a little salt added gradually, six tablespoonfuls of flour and three tablespoonfuls of butter. When thoroughly mixed lay the mass upon a floured board and roll out about an inch thick, cut in circles with a small bowl, lay upon each circle minced meat, poultry or fish. Season the meat, wet the edges of the circle with beaten egg and close each one like a turnover, pinch them around the edges and fry to a light brown, or brush them with egg and brown them in the oven.

POTATO SOUFFLE.

Choose large, smooth, handsome, uniform potatoes, allow an extra potato for any waste. Bake and with a very sharp knife cut them in two lengthwise. Remove the inside, season with butter, cream, pepper and salt and fill the potato skins with the mixture; glaze them with the beaten whites of eggs and over the top spread the whites of eggs beaten to a stiff froth. Brown in the oven.

POTATO SOUP.

Use the water in which the potatoes were boiled, add three tablespoonfuls of mashed potato to a pint of water, and as much rich milk as there is water used, season with salt and a dust of cayenne pepper, a little juice of lemon or a little minced parsley or tarragon. Serve with crackers or croutons.

STUFFED POTATOES.

Bake handsome, uniform potatoes, cut off the tops with a sharp knife, take out the inside. Add to the scraped potato, butter, milk, pepper, salt and a little grated cheese, fill the empty shells and heap above the top. Grate a little cheese over this and set in the oven to brown. Serve hot.

POTATOES USED TO CLEANSE.

Small pieces of raw potato in a little water shaken vigorously inside bottles and lamp chimneys will clean them admirably. To clean a burned porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not over-boiled, used as soap will clean the hands and keep them soft and healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the following recipe:—Grate two good sized potatoes into a pint of clear, clean, soft water. Strain through a coarse sieve into a gallon of water and let the liquid settle. Pour the starchy fluid from the sediment, rub the articles gently in the liquid, rinse them thoroughly in clear water and then dry and press. Water in which potatoes are boiled is said to be very effective in keeping silver bright.

BAKED PUMPKIN.



Slice the pumpkin a quarter of an inch thick, peel and put a layer in the bottom of a baking dish, then a layer of sugar with a sprinkle of cinnamon and dot with butter, repeat this until the pan is full. Let the top be well covered with sugar. Bake in a moderate oven until the sugar becomes like a thick syrup. Or cut the pumpkin in squares and do not peel, bake, and when soft enough, scrape it from the shells, season with butter and salt and serve like squash.

CANNED PUMPKIN.

Stew pumpkin as for pies, put while hot in cans and seal.

PUMPKIN LOAF.

Take one quart of stewed pumpkin mashed fine, one teaspoonful each of salt and baking soda, one tablespoonful sugar, three pints of meal. Stir all together while boiling hot; steam four hours, or steam three hours and bake one. To be eaten hot with cream, or butter and sugar.

PUMPKIN MARMALADE.

Take ripe yellow pumpkins, pare and cut them into large pieces, scrape out the seed, weigh and to every pound take a pound of sugar and an orange or lemon. Grate the pieces of pumpkin on a coarse grater and put in the preserving kettle with sugar, the orange rind grated and the juice strained. Let it boil slowly, stirring frequently and skimming it well until it forms a smooth, thick marmalade. Put it warm into small glass jars or tumblers and when cold cover with a paper dipped in alcohol and another heavy paper pasted over the top of the glass.

PUMPKIN PIE.

To one quart of rich milk take three eggs, three big tablespoonfuls of sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of cinnamon and a grated nutmeg if one likes it highly spiced, add enough finely stewed pumpkin to make a thin mixture. This will make three pies. A good pumpkin pie will puff up lightly when done.

PRESERVING PUMPKINS FOR WINTER USE.

A good way to prepare pumpkin for winter use is to cook and sift it as fine as for pies, then add nearly as much sugar as there is pumpkin; stir well and pack in crocks. Better than dried pumpkin for winter use.

PUMPKIN SOUP.

For six persons use three pounds of pumpkin; take off the rind, cut in pieces and put in a saucepan with a little salt and cover with water; let it boil until it is soft (about twenty minutes) and pass through a colander; it must have no water in it; put about three pints of milk in a saucepan, add the strained pumpkin, and let come to a boil; add a very little white sugar, some salt and pepper, but no butter. Serve hot.

HOW TO SERVE RADISHES.



Let every housekeeper try serving radishes in this dainty way. Cut off the root close to the radish and remove the leaves, leaving about an inch of the stem. Then cut the skin of the radish from the root toward the stem, in sections, as is done in removing the skin of an orange in eighths. The skin can then be peeled carefully back to the stem by slipping the point of a knife under it, and pulling it gently away from the heart of the radish. The pure white heart, with the soft pink of the peeling and the green stem makes a beautiful contrast. If they are thrown into cold water as fast as they are prepared and allowed to remain there until the time for serving, they will be much improved, becoming very crisp and tender. The skin of the young radish should never be discarded, as it contains properties of the vegetable that should always be eaten with the heart; and, unless the radish is tough, it will agree with a delicate stomach much better when eaten with the peel on. They look very dainty when served in this way, lying on fresh lettuce leaves, or are beautiful to use with parsley as a garnish for cold meats.

RADISH, CUCUMBER AND TOMATO SALAD.

Slice a bunch of radishes, and a cucumber very thin, make a bed of cress or lettuce, over this slice three solid tomatoes, and cover with the cucumbers and radish. Pour over all a French or mayonnaise dressing.

BAKED RHUBARB.

Peel rhubarb stalks, cut into inch lengths, put into a small stone crock with at least one part sugar to two parts fruit, or a larger part if liked, but not one particle of water, bake until the pieces are clear; flavor with lemon or it is good without. It is a prettier sauce and takes less sugar than when stewed, and can be used for a pie filling if the crust is made first. To prevent burning, the crock may be set in a pan of boiling water. When done and while yet hot, beat up the whites of two eggs and whip into the sauce. It makes it very light and very nice.

BOTTLED RHUBARB.

Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for pies, fill a Mason jar with the fruit and pour over it freshly drawn water. Screw on the top and by the next morning the water will have settled in the jar. Fill the jars full with fresh water, seal again and the fruit is ready for winter's use. In making pies it takes less sugar than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce, with or without sugar and put into jars while it is very hot just as other fruit is canned.

RHUBARB COBBLER.

Two cups of flour sifted with two teaspoons of baking powder and one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one egg very light and add it to three-fourths of a cup of milk. Mix with the other ingredients, line the sides of a baking dish with this crust. Take one quart of chopped rhubarb sweetened with three cups of sugar, fill the pudding dish with the rhubarb; roll out the remaining crust, cover the top of dish and bake one-half hour.

MRS. LAURA WHITEHEAD.

CREAM RHUBARB PIE.

One cup of rhubarb which has been peeled and chopped fine; add one cup of sugar and the grated rind of a lemon. In a teacup place one tablespoonful of cornstarch and moisten it with as much cold water; fill up the cup with boiling water and add it to the rhubarb. Add the yolks of three eggs well beaten. Bake with an under crust. When cold cover with a meringue made of the whites of the eggs and one-half cup of sugar. Place in the oven to become a delicate brown. Very fine.

MRS. BYRON BACKUS.

RHUBARB JAM.

Use equal parts of rhubarb and sugar, heat the sugar with as little water as will keep it from burning, pour over the rhubarb and let stand several hours; pour off and boil until it thickens, then add the fruit and boil gently for fifteen minutes. Put up in jelly glasses. Apples and oranges may be put up with rhubarb allowing two apples or three oranges to a pint of cut up rhubarb.

RHUBARB TAPIOCA.

Soak over night two-thirds of a cupful of tapioca. In the morning drain; add one cupful of water and cook the tapioca until it is clear; add a little more water if necessary. Then add a cup and a half of finely sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in moderate oven an hour. Serve warm or cold and eat with sugar if liked very sweet. Very nice.

SHIRLEY DE FOREST.

RUTABAGAS BOILED.



Pare, slice and boil in as little salted water as possible, a little sugar added is an improvement. When dry and tender serve plain, each slice buttered and peppered as it is piled on the plate.

RUTABAGAS AND POTATOES.

Use three-fourths potatoes and one-fourth rutabagas; boil in salted water until tender, add a lump of butter, a dust of pepper and more salt if necessary, mash and stir until fine and light. Any good recipe for white turnips is equally good for rutabagas.

SALAD DRESSINGS.

Cream Dressing.—Where oil is disliked in salads, the following dressing will be found excellent. Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth, creamy consistency.

French Dressing.—Use one tablespoonful of vinegar to three of salad oil (melted butter will do) one teaspoonful of salt to half the quantity of pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard and oil together, then add the vinegar a few drops at a time, stirring fast. A teaspoonful of scraped onion may be added for those who like the flavor.

Mayonnaise Dressing.—Put in the bottom of a quart bowl the yolk of a raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful of pepper; have ready about half a cupful of vinegar, and a bottle of salad oil; use a wooden spoon and fork for mixing the mayonnaise—first the egg and seasoning together, then begin to add the oil, two or three drops at a time, stirring the mayonnaise constantly until a thick paste is formed; to this add two or three drops at a time, still stirring, enough vinegar to reduce the paste to the consistency of thick cream; then stir in more oil, until the mayonnaise is again stiff, when a little more vinegar should be added; proceed in this way until the oil is all used, being careful toward the last to use the vinegar cautiously, so that when the mayonnaise is finished it will be stiff enough to remain on the top of the salad. Some like the addition of a level teaspoonful of dry mustard to a pint of mayonnaise.

Plain Salad Dressing.—Set a bowl over a boiling teakettle, into it put a tablespoonful each of melted butter and mustard, rub them well together, then add a tablespoonful of sugar, one half-cup of vinegar and lastly three well-beaten eggs. Stir constantly while cooking, to make the mixture smooth, when done, strain and bottle for use. If too thick upon serving, thin with cream.

BOILED SALSIFY.

Scrape off the outer skin of the roots, cut in small pieces and throw into water with a little vinegar to prevent turning brown. Boil at least an hour, as they should be quite soft to be good. When done put in a little salt codfish picked very fine. Season with butter, salt, and cream, thickened with a little flour or cornstarch and serve with bits of toast. The fish helps to give it a sea-flavor. Instead of fish the juice of half a lemon may be used or it is good without any added flavor.

ESCALLOPED SALSIFY.

Cook salsify in salted water until tender, alternate it in a baking dish with bread crumbs seasoned with pepper and salt, and dot with butter. Moisten it with cream or milk and a little melted butter, cover the top with bread crumbs dotted with butter, and bake a light brown.

SALSIFY FRITTERS.

Scrape some oyster plant and drop quickly into cold water with a few drops of vinegar to prevent its turning dark. Boil until soft in salted water, mash fine, and for every half pint of the pulp add one well beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a heaping tablespoonful of flour, salt and pepper. Drop into boiling lard or drippings and fry brown. Or, instead of mashing the salsify after boiling, some prefer to drain it, and to dip each piece in batter and fry it in hot lard. Season with salt and pepper after frying, drain in a napkin and serve hot.

FRIED SALSIFY.

Scrape, cut into finger lengths and boil in salted water, drain and cover with a dressing of oil and vinegar, salt and pepper. Let stand until well seasoned, then drain again, sprinkle with parsley and fry in hot fat. Put in but few pieces at a time as each needs attention. Dry in a hot colander and serve.

SALSIFY SOUP.

Use a pint of salsify cut fine, boil until soft in a pint of water, mash and put through a sieve. Have ready three pints of boiling milk, into this put the salsify, liquor and pulp, thicken with a tablespoonful of flour, and season with butter, pepper and salt. Roll crackers and stir in three tablespoonfuls of cracker dust.

SAUCES.

Asparagus Sauce.—Use the tender part of the stalks for the main dish, boil the tougher part until it is as soft as it will be, then rub through a coarse sieve. Put the pulp into a mixture of one tablespoonful each of butter and flour and let it simmer for a few moments, add a half-cup of water in which the asparagus was boiled, season with salt and pepper and boil thoroughly; just before taking from the fire add a half-cup of hot cream or one-half cup of milk and water, and a teaspoonful of butter; a little grating of nutmeg improves the flavor.

Bechamel Sauce.—Bechamel sauce is a white one and needs a white stock; if there is none at hand make it in the following manner: cut up lean veal, free from fat into three-inch cubes and put them into a stewpan. Add one small onion, one small carrot cut into pieces, and six ounces of butter. Fry the vegetables in the butter ten minutes, without coloring, then stir in three ounces of flour, and continue stirring five minutes longer. Add three pints of stock, one pint of cream, five ounces of mushrooms, a small sprinkling of dried herbs, one half teaspoonful of salt and a pinch of white pepper. Stir until it comes to a boil, skim occasionally to remove the fat, and simmer for two hours. Strain through a cloth or fine sieve into a porcelain stewpan with a gill of cream. Simmer over the fire till it coats the spoon, strain again through a cloth or fine sieve into a basin, and set till the sauce is cold. This sauce requires the cook's utmost attention.

Butter Sauce or Drawn Butter Sauce.—Mix one tablespoonful each of butter and flour to a smooth paste, put in a saucepan to melt, not to brown, and add one cupful of water, broth, or milk. Season with one teaspoonful of salt and one saltspoonful of pepper. Stir constantly while boiling. This is a good sauce in itself and is the foundation of many other sauces; it is varied with different vegetable flavors, catsups, vinegars, spices, lemon juice, leaves and the different sweet herbs.

Brown Sauce or Spanish Sauce.—Brown a tablespoonful of butter, add the same amount of flour and brown again, add a cup of boiling water, stock or milk, and stir while it is cooking, strain if necessary; a clove, a bay leaf, and a tablespoonful of minced onion or carrot browned in the butter varies the flavor.

Caper Sauce.—Stir into some good melted butter from three to four dessertspoonfuls of capers; add a little of the vinegar and dish the sauce as soon as it boils.

Celery Sauce.—Cut half a dozen heads, or so, of celery into small pieces; cook in a little slightly salted water until tender, and then rub through a colander. Put a pint of white stock into a stewpan with two blades of mace, and a small bunch of savory herbs; simmer half an hour to extract their flavor, then strain them out, add the celery and a thickening of flour or corn-starch; scald well, and just before serving, pour in a teacupful of cream, or if one has not the cream, use the same amount of scalded milk and a tablespoonful of butter, season to taste with salt and white pepper, squeeze in a little lemon juice, if one has it, and serve. If brown gravy is preferred thicken with browned flour, and it is improved by a little Worcestershire sauce or mushroom catsup.

Cream Sauce.—Rub to a smooth paste one tablespoonful of butter and the same of flour, put into a saucepan and melt, do not brown; have ready a cup of hot cream, or the same amount of milk enriched by a tablespoonful of butter and add to the butter and flour. Stir constantly until it thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of chopped onion lightly browned in the butter is an agreeable addition.

Cucumber Sauce.—Use two tablespoonfuls of olive oil, a scant tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a dash of pepper, and a saltspoonful of mustard with a teaspoonful of cucumber; rub the oil and mustard together before adding the other ingredients, stir well and serve very soon as it spoils by standing.

Egg Sauce.—Boil the eggs hard, cut them into small squares, and mix them with good butter sauce. Make hot and add a little lemon juice before serving.

Hollandaise Sauce.—One half a teacupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of boiling water, one-half teaspoonful of salt; beat the butter to a cream, add the yolks one by one, the lemon juice, pepper and salt; place the bowl in which these are mixed in a saucepan of boiling water; beat with an egg-beater until the sauce begins to thicken, and add boiling water, beating all the time; when like a soft custard, it is done; the bowl, if thin, must be kept over the fire not more than five minutes, as if boiled too much it spoils.

Horseradish Sauce.—Two teaspoonfuls of made mustard, two of white sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour over sufficient grated horseradish to moisten thoroughly.

Lyonnaise Sauce.—Brown a small onion minced in a tablespoonful of butter and the same of flour, add a half-cupful of meat broth, a teaspoonful of parsley, salt and pepper and cook long enough to season well.

Mint Sauce.—Four dessertspoonfuls of mint, two of sugar, one gill of vinegar; stir all together; make two or three hours before wanted.

Mushroom Sauce.—Mix one tablespoonful each of flour and butter, melt in a stewpan, add a cupful of rich white stock or cream and stir until it thickens; put in a half-cupful of freshly boiled or of canned mushrooms, let all come to a boil again, season with a saltspoonful of salt and a dash of cayenne pepper; serve hot.

Mustard Sauce, French.—Slice an onion in a bowl; cover with good vinegar. After two days pour off the vinegar; add to it a teaspoonful of cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and mustard enough to thicken; mix, set upon the stove and stir until it boils. When cold it is ready for use.

Mustard Sauce, German.—Four tablespoonfuls of ground mustard, one tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of cinnamon, one of cloves, one of cayenne pepper, three of melted butter; mix with one pint of boiling vinegar.

Onion Sauce.—Mince an onion; fry it in butter in a stewpan. Pour over it a gill of vinegar; let it remain on the stove until it is simmered one-third away. Add a pint of gravy, a bunch of parsley, two or three cloves, pepper and salt. Thicken with a little flour and butter, strain, and remove any particles of fat.

Parsley Sauce.—Parsley sauce is the usual "cream sauce," to which is added a tablespoonful of minced parsley and one hard boiled egg finely chopped.

Tartare Sauce.—Tartare sauce is a French salad dressing to which is added a tablespoonful each of chopped olives, parsley, and capers or nasturtiums; instead of capers or nasturtiums chopped cucumbers or gherkins can be used. Set on ice until used.

Tomato Sauce.—Boil together for one hour, a pint of tomatoes, one gill of broth of any kind, one sprig of thyme, three whole cloves, three pepper corns, and half an ounce of sliced onions; rub through a sieve with a wooden spoon, and set the sauce to keep hot; mix together over the fire one ounce of butter and half an ounce of flour, and when smooth add to the tomato sauce.

Vinaigrette Sauce.—A vinaigrette sauce is a brown sauce flavored with vinegar just before serving; it must be cider vinegar, or one of the fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a teaspoonful of mustard into a tablespoonful of olive oil, to which add a teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very slowly a half-cup of vinegar stirring vigorously.

White Sauce.—Put one tablespoon each of flour and butter in a saucepan and stir together until they bubble; then gradually stir in a pint of boiling water or white stock; season with salt and pepper and let boil a moment longer. To vary it, the beaten whites of two eggs may be stirred in just before serving.

SCORZONERA.

The roots are eaten boiled like those of salsify—or like the Jerusalem artichoke. The recipes of either are applicable to scorzonera. The leaves of scorzonera are used in salad with a plain or French dressing.

SHALLOTS.

The bulbs are more delicate than onions, and are used to flavor soups, salads, dressings and sauces. The leaves when young help in forming salads.

SORREL AND SWISS CHARD.

Sorrel and Swiss chard are often used together as the chard modifies the acidity of the sorrel. They make acceptable greens when used together and are treated like spinach.

SORREL SOUP.

Pick off the stems and wash the leaves of a quart of sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes. Add three pints of beef or veal stock well seasoned and stir until it boils. Just before serving beat up two eggs and turn over them the boiling soup, which will cook them sufficiently. A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.

SORREL AND SPINACH SOUP.

To one quart of sorrel add a handful of spinach and a few lettuce leaves. Put them in a frying pan with a large piece of butter and cook until done. Add two quarts of boiling water, season with salt and pepper and just before serving add two eggs well beaten into a gill of cream. This is an excellent soup for an invalid.

BAKED SPINACH.



Use one-half peck of spinach. Pick over the leaves carefully, remove all wilted ones and roots, wash thoroughly and put in boiling water to which a pinch of soda has been added to keep the color. When very tender, drain, chop fine, and put into a baking dish. Put into a saucepan with a cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a dash of cayenne pepper and a very little grated nutmeg. Let this come to a boil, stir into the spinach, add two well beaten eggs and bake ten minutes in a hot oven.

BOILED SPINACH, FRENCH.

Prepare as above, after it is thoroughly tender, throw into a colander and drench with cold water. This gives a firmness and delicacy attained in no other way. Shake it free from water, chop fine, put into a saucepan, stir with a tablespoonful of butter, salt and pepper to taste and two tablespoonfuls of cream until hot, when it is ready to be heaped in the dish with poached or boiled eggs or quirled yolks on top. To quirl the yolks run them through the sieve of a patent potato masher.

"VICTORY" SPINACH

Carefully wash the spinach, scald it in boiling salted water, then pour cold water over it, drain and chop fine. Stew an onion in butter until it is soft, add the spinach, sprinkle flour over it and cook for ten minutes stirring constantly, add salt, pepper, a little grated nutmeg, and cover with meat stock or gravy. Boil a few minutes and when done, add a little sour cream.

FRIED SPINACH.

Take cold spinach left from dinner, premising that it was boiled tender in properly salted water, and that there were three or four poached eggs left also. Chop the eggs thoroughly into the spinach and sprinkle with pepper. Put into a frying-pan a large tablespoonful of butter, and when it is sufficiently hot put in the spinach and eggs, and fry nicely.

RAVIOLI OF SPINACH.

Prepare a potato paste as for Potato Turnovers, or a good puff paste, and with a saucer or tin cutter of that size cut out a circle. Place a tablespoonful of spinach prepared French style upon one side, wet the edges, fold over the other side and press it around with the fingers and thumb, brush with egg and bake until a light brown. When served pour around it cream or a cream sauce in which is a hard boiled egg chopped fine, or peas.

SPINACH SALAD.

Take two dozen heads of spinach, season with salt and pepper, put in salad dish and set away on ice. Take the yolks of three hard boiled eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish with hard boiled eggs sliced.

COOKING SUMMER SQUASH.

Quarter, seed, pare and lay them in cold water. Steam over boiling soft water if possible, or boil in salted water and drain thoroughly, mash them smooth and season with butter, pepper and salt. If the seeds are very young and tender they can be retained.

ESCALLOPED SUMMER SQUASH.

The squash is pared and sliced and laid in a baking dish alternating with cracker crumbs, seasoned with butter, pepper and salt, until the dish is full, the upper layer being cracker crumbs dotted with butter. Bake three quarters of an hour.

FRIED SUMMER SQUASH.

Cut the squash in thin slices and sprinkle with salt. Let it stand a few minutes, then beat an egg, in which dip the slices. Fry in butter and season with sugar or salt and pepper to taste.

SUMMER SQUASH FRITTERS.

Use three medium sized squashes; pare, cut up and boil tender, drain thoroughly and mash, season with pepper and salt; add one cupful of milk (cream is better), the yolks of two eggs and sufficient sifted flour to make a very stiff batter, or they will be hard to turn; lastly, stir in the beaten whites of the eggs. Fry brown in hot fat.

BAKED WINTER SQUASH.

Cut in small pieces to serve individually, bake with the rind on, scoop out the squash, season it with butter, pepper, salt, a little sugar and cream and replace in shells; an allowance of two or three extra pieces should be made to give filling enough to heap the shells, dust a few bread or cracker crumbs over the top, dot with a bit of butter, bake a nice brown and serve.

BOILED WINTER SQUASH.

Peel and cut into pieces a large squash that will, when cooked fill a half gallon. Steam over hot salted water if possible, if not put it on to boil in as little water as possible. Keep it closely covered and stir frequently. When perfectly soft, drain in colander, press out all of the water, rub the squash through a sieve and return it to the saucepan. Add to it a quarter of a pound of nice butter, one gill of sweet cream and salt and pepper to taste. Stew slowly, stirring frequently until it is as dry as possible. In cold weather serve all vegetables on warmed dishes.

SQUASH BISCUIT.

One and one-half cupfuls of sifted squash, half a cupful of sugar, half a cake of compressed yeast, one cupful of milk, half a teaspoonful of salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the yeast in a scant half-cupful of cold water, mix it and the milk, butter, salt, sugar and squash together, and stir into the flour. Knead well and let it rise over night. In the morning shape into biscuit. Let them rise one hour and a half and bake one hour.

CHICAGO RECORD.

SQUASH CUSTARD.

Use a cupful of mashed squash, stir into it a pint of hot milk, then add four well beaten eggs, a tablespoonful of butter, and season with salt and pepper. Put into a hot greased baking pan and bake in a quick oven.

SQUASH PIE. (See Pumpkin Pie.)

SQUASH SOUP.

To one quart of thoroughly cooked pumpkin or squash allow two quarts of milk, plenty of butter, pepper and salt. Serve with toasted bread. Pumpkin and squash soups are French dishes.

SWEET POTATO BISCUIT.

One quart of flour, one quart of sweet potatoes—after they are boiled and grated—one-half cupful of lard, one cup of yeast—mix with either milk or water; let them rise twice. Bake like tea biscuits.

ESCALLOPED SWEET POTATOES.

Boil the potatoes the day before. Peel and slice them rather thick. In the bottom of a baking-dish put bits of butter, sprinkle sugar and put a layer of potato. Then more butter, sugar and potato, until the pan is full. Let the top be strewn with sugar and bits of butter and pour over it a teacupful of water. Put it in the oven, and after it begins to cook, once or twice moisten the top with a little butter and water to dissolve the sugar and prevent its merely drying on top of the potato. Use a teacupful of sugar and half a pound of butter to a half gallon pan of potato. Bake slowly.

SWEET POTATO LOAF.

Boil and mash sweet potatoes, season with butter, pepper and salt, put into a buttered baking dish, cover with bread crumbs dotted with butter, and bake until brown. Ornament with cress or a few sprigs of parsley.

SWEET POTATOES ROASTED.

Sweet potatoes roasted under beef or lamb are very nice. Take the skin off carefully to leave the surface smooth, wash and put them under the meat, allowing half an hour for a medium sized potato. They will brown over nicely and receive an agreeable flavor.

SWEET POTATO SALAD.

Boil three large sweet potatoes. Cut into half-inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper and pour over a French dressing as follows:—Three tablespoonfuls salad oil, two of vinegar, one tablespoonful onion juice, one saltspoon each of salt and pepper. Let salad stand in refrigerator two hours. Garnish with pickles, pitted olives and parsley.

CHICAGO RECORD.

SWISS CHARD OR SILVER LEAF BEET.

The leaves of Swiss Chard are boiled and used like spinach. The stalks and midrib are very broad and tender and when young are used like asparagus. The leaves of sorrel and spinach are often used together as greens. (See Asparagus and Spinach receipts).

BAKED TOMATOES.

Tomatoes may be simply baked without stuffing. Peel them first, lay stem end down in a dripping pan, cut a Greek cross on the top of each, season with salt, pepper and sugar, dot with bits of butter and sprinkle thickly with fine stale crumbs, adding a generous bit of butter on top of each. Pour in at the side of the pan two tablespoonfuls of water.

BROILED TOMATOES.

Turn hot boiling water on to the tomatoes to peel them, cut slices at least three-quarters of an inch thick, and small tomatoes in halves, rub a piece of fat pork on the gridiron, put on the tomatoes, and broil on both sides, or dip in sweet oil and broil, or cover both sides with cheese and broil, or slice the tomatoes with their skins on and broil, and pour melted butter over them. In all cases season nicely with salt and pepper, garnish with parsley or cress and serve hot on a hot dish.

ESCALLOPED TOMATOES.

Arrange in a baking pan layers of tomatoes covered with bread crumbs seasoned with salt, pepper, a little sugar, and dotted with butter. Let the upper layer be of bread crumbs dotted with butter. Bake covered, half an hour. A few minutes before serving take off the cover and brown.

TOMATO CATSUP.

Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3 tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours and watch carefully or it will burn. Set on back of stove and add 1 tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1 pint currant jelly. Mix thoroughly, can while hot and seal.

TOMATO FIGS.

Scald and peel the tomatoes, then weigh them, place them in a stone jar with an equal amount of sugar and let them stand two days, then pour off the syrup and boil and skim until no scum rises. Pour it over the tomatoes and let them stand two days as before, pour off, boil and skim a second time and a third time. After the third time they are fit to dry if the weather is good, if not let them stand in syrup until drying weather. Place on earthen dishes and dry in the sun which will take about a week, after which pack them in wooden boxes with fine white paper between the layers; so prepared they will keep for years.

FRIED TOMATOES.

Do not pare the tomatoes, cut in slices, roll in flour and fry in butter until both sides are brown, season with salt, pepper and a little sugar sprinkled over while cooking; or after the tomatoes are browned, stir into the gravy in the spider, one cupful of cream thickened with flour. Let it boil up, and turn it over the tomatoes.

MACARONI WITH TOMATOES.

Remove from each tomato the pips and watery substance it contains; put the tomatoes in a saucepan with a small piece of butter, pepper, salt, thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep stirring until they are reduced to a pulp, then strain through a sieve, and pour over macaroni already boiled soft and cover with grated cheese; bake until a light brown.

TOMATO MANGOES. (See Mangoes.)

TOMATO MUSTARD.

To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a half hour, and strain through a sieve. Add two dessertspoonfuls of onions chopped fine, a dessertspoonful of whole pepper, one of allspice, one of cloves, and half a spoonful of cayenne pepper. Let it simmer down one-third, adding a teaspoonful of curry, and a teacupful of mustard. Then simmer half an hour longer.

FROZEN TOMATO SALAD.

Peel and chop fine a half dozen solid tomatoes, season with a teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon juice. Freeze the pulp solid in an ice cream freezer, when frozen mold it into fancy shapes and serve on lettuce with a tablespoonful of mayonnaise over each mold.

TOMATO SOUP.

Boil a quart of tomatoes in a pint of water for twenty minutes and strain; put in a small teaspoonful of soda, and a quart of milk as it foams. Add a tablespoonful of butter and two tablespoonfuls of cornstarch rubbed together, plenty of salt and a sprinkling of pepper. Put a tablespoonful of whipped cream in each soup plate.

STUFFED TOMATOES.

Cut off a transverse slice from the stem end of the tomato; scrape out the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley and onions, or with any force meat, fish, or poultry well seasoned with butter, pepper and salt, moistened with a little stock or cream and the yolk of an egg added to bind it, bake. Or, scoop out the seeds, place the tomatoes in a saucepan containing a gill of salad oil; next chop about half a bottle of mushrooms, a handful of parsley and four shallots, put them into a stewpan with two ounces of scraped bacon or ham, season with pepper, salt, a little chopped thyme and fry five minutes, when add the yolks of three eggs. Fill the tomatoes with this mixture, sprinkle with bread crumbs and bake until brown.

TOMATO WINE.

Take fresh ripe tomatoes, mash very fine, strain through a thin cloth. To every gallon of the pure juice add one and one-quarter pounds of sugar and set away in an earthen jar about nine days or until it has fermented; a little salt will improve its taste; strain again, bottle, cork tightly and tie down cork. To use it as a drink, to every gallon of fresh sweetened water add half a tumbler of the wine with a few drops of lemon essence and one has a good substitute for lemonade.

KIZZIE BECKLY.

BAKED TURNIPS.

Peel and boil some turnips in salted water to which a half teaspoonful of sugar has been added. Slice them half an inch thick and put them in a stew-pan with two tablespoonfuls of butter to six or seven good sized turnips, shake them until they are lightly browned. Season with salt, pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy and serve.

BOILED TURNIPS.

Put three tablespoonfuls of butter in a saucepan and as soon as it is melted put in one small onion, minced fine and one quart of turnips cut in dice; stir until they are brown, when add one teaspoonful of salt, the same of sugar, one tablespoonful of flour and half a saltspoonful of pepper, stirring for two minutes. Then add a cupful of milk or stock and simmer for twenty minutes, keeping the saucepan covered. Serve immediately.

TURNIP SALAD.

Slice very thin three or four turnips; put them to soak over night, change the water the next morning, then cut up very fine, put on salt, pepper, celery salt, or celery seed and vinegar.

VEGETABLE ASPIC MOLDS.

In the bottom of some very small molds lay alternately small pieces of chili, chervil and hard-boiled white of egg. Cover these well with liquid aspic, then add a further layer of chopped parsley and finely chopped yolk of hard-boiled egg. Having covered this also with aspic, put in another layer of small squares of cheese and a few capers, and so continue the operation till the molds are quite full. When set on ice turn out of the molds and serve on lettuce leaves with mustard, cress and chopped aspic jelly. The aspic is made by using a meat or vegetable stock to which is added enough soaked gelatine to make a jelly when cold.

VEGETABLE SOUP.

Put a half-cup of drippings into a saucepan, thicken it with two tablespoonfuls of flour, cut into it and brown two small onions. Have ready two quarts of boiling water, into this empty the contents of the saucepan, slice into it six tomatoes, two potatoes, one carrot and one turnip; add two cupfuls of green peas, one cupful of lima beans and a half-dozen cloves. Let all simmer slowly for two hours, then put all through a colander, return it to the pot, heat to boiling, thicken with a tablespoonful of butter rolled in cornstarch, season with pepper and salt to taste and serve hot.



Vaughan's Seed Store

Chicago New York



Transcriber's Note

The following typographical errors have been corrected:

2nd un-numbered page delicous changed to delicious (two times) 4th un-numbered page i.c. changed to i.e. 4th un-numbered page what is usually, changed to what is usually 1 oders changed to odors 1 condidion changed to condition 20 sprigs of parsley changed to sprigs of parsley. 25 have lightly browned changed to have lightly browned. 32 The first few letters were missing from the first line on this page. By context, they have been reconstructed as: [a l]eaf 32 of great variety changed to of great variety. 56 cayene changed to cayenne

The following words had inconsistent spelling:

catchup / catsup dessertspoonful / dessert spoonful forcemeat / force meat Seakale / Sea kale

The following words had inconsistent hyphenation:

corn-starch / cornstarch horse-radish / horseradish par-boil / parboil stew-pan / stewpan

THE END