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MADE OVER DISHES


Copyright 1898 by
SARAH TYSON RORER


cMade Over Wishes
How to transform the materials
left dber in the preparation of
the daily meals into palatable
and wholesome dishes
By MRS S 7 RORER P
Author of Mrs. "fRpxer's Nevj Cook Book,
'Philadelphia. Cook ^Book, Canning and
'Preserving, Briadt..and, Bread-Making,
and various other.°4yerks. on Cookery.
Published at Philadelphia by
ARNOLD AND COMPANY
'©
-1 o-
.


Printed at the Sign of the k>y
Leaf in 'Philadelphia by George
H Buchanan Company
THE K':v VP
I8
A"- .:, r.:::--:ox <«)0
K 1»<3 L


*° FhOPHTY GF THE <*4.l
l* CITY OF NEW YOi-iK. I?*-


ISE forethought, which *means
economy, stands as the first
of domestic dutids. 'Poverty
in no way affects skill in the
preparation of food. The
object of cooking is to draw
out the proper tTav.br of each individual
ingredient used- in the preparation of a
dish, and render it more easy of digestion,':.
Admirable flavoririgs-'are given by the"
little left overs of vegetables that too often
find their way into the garbage bucket.
Economical marketing does not mean
the purchase of inferior articles at a
cheap price, but of a small quantity of
the best materials found in the market;
these materials to be wisely and econom-
ically used. Small quantity and no waste,
just enough and not a piece too much, is
a good rule to remember. In roasts and
steaks, however, there will be, in spite of
careful buying, bits left over, that, if


STOCK
In all good cooking there is a con-
stant demand for a half pint or a pint of
stock. Brown sauce and tomato sauce,
in fact, all meat sauces, are decidedly
better made from stock than 'water,
and as it comes to every household
without the additional cost of-a-penny,
there is no excusei -whatever for being
without it. Save the bones collected on
Saturday, Sunday and Monday. Chicken
and veal bones may be kept together;
beef, mutton and. ham in another lot;
one makes a white , stock, the other
brown. If the quantity-'is smail p'wt
them all together. Crack the bones,
put them in the bottom of >&■ large
soup kettle, cover with cold water, bring
slowly to boiling point and skim. Push
the kettle to the back part of the stove
where the stock may simmer for at
least three hours, then add an onion into
which you have stuck twelve cloves, a
bay leaf, a few celery tops, or a little cel-
ery seed, and a carrot cut into slices;
simmer gently for another hour and
strain. Tuesdays and Saturdays are the


8
best days for making stock, as they are
the days on which you have long, con-
tinuous fires, Tuesdays for ironing pur-
poses, Saturdays for bread baking; in
this way you will economize in coal,
heat and time.
In making tomato soup, to each
pint of tomatoes add a pint of this stock
...iºsteºd of Water; or the stock may be
...: Šimply heatéd; higély seasoned and used
.’ ”’’. ‘as clear soup. "By adding a little cooked
... rice or macaroni, you will have a rice or
..:” : a macaroni soup. .
- ...: . In cream soup;where stock takes
...: ... ‘...the place of water, ſess milk gives equal,
- .::Perhaps better; rºſis.' For instance, in
..ºean of celety:Sºup, cover the celery
' 'with cold stočkinstead of water, using a
quártinstead of a pint of water, and then
use only a pint of milk, having in the end
the same quantity of a much more tasty
soup at a less cost. One soon learns
that all made-over dishes are more savory
where stock is used in place of water.
If peas, beans or cabbage are being
cooked, this water may be added to that
in which beef or mutton has been boiled,
the whole reduced carefully by rapid
boiling, strained and put aside for use.


9
HEAT
As meat is the most costly and
extravagant of all articles of food, it
behooves the housewife to save all left
overs and work them over into other
dishes. The so-called inferior pieces—not
inferior because they contain less nour-
ishment, but inferior because the demand
for such meat is less—should be used
for all dishes that are chopped before
cooking, as Hamburg steaks, curry balls,
kibbee, or for stews, ragouts, pot roasts
and various dishes where a sauce is used
to hide the inferiority and ugliness of
the dish. We have no occasion here to
spend money on good looks.
If one purchases meat for soup, the
leg and shin are the better parts. This,
however, is not necessary in the ordi-
nary family, as there are always suffi-
cient bones left over for daily stock. All
meat left over from beef tea, tasteless as
it is, may be nicely seasoned and made
into curries or into pressed meat, giving
again a nice dish for lunch or supper.
Remember, that where the flavoring of
the beef has been drawn out into the


It)
water, as in making beef tea, another
decided flavor must be added to make
the made-over dish palatable. For this
reason, curries, pressed meats, served
with either Worcestershire or tomato
sauce, are chosen.
Cold mutton may be made into pilau,
hashed on toast with tomato sauce,
hashed with caper sauce, made into
escalloped mutton, barbacued mutton,
casserole, or macaroni timbale; all
sightly dishes, quite handsome enough
to place before the choicest guest. Spiced
meats, as beef a la mode, may be served
cold with cream horseradish sauce and
aspic jelly. If warm, they will be made
into ragouts, or some form of dish with
a brown or tomato sauce. It is well to
bear in mind that white meats will be
served with white or yellow sauces;
dark meats with brown or tomato sauces.
The coarse tops of the sirloin steak, the
tough end of the rump steak, if broiled,
cannot possibly be eaten as the dry heat
renders them difficult of mastication.
Cut them off before the steak is broiled,
and put them aside to use for Hamburg
steaks, curry balls, timbale or cannelon,
making a new and sightly dish from that


II
which would otherwise have been thrown
away.
If you use ham, and have had apiece
boiled, after the even slices are taken off,
chip the remaining tender pieces for friz-
zled ham, making it as frizzled beef is
made. The bits around the bone that
cannot possibly be sliced, will be chopped
and made into potted or deviled ham.
Throw the bone into the stock pot.
A meat chopper or grinder, which
costs but a dollar and a half or two dol-
lars, will save its price in the utility of
these scraps in less than a month.
The water in which you boil a leg of
mutton, chicken, turkey or a fresh beefs
tongue, or such vegetables as string
beans, peas, rice, macaroni or barley, put
aside and use in place of plain water to
cover the bones for stock-making. The
water in which cabbage is boiled should
be saved alone and used the next day for
a soup Crecy; the flavor of the cabbage,
with a carrot that has been slightly
browned in butter, makes a delightful
soup without the addition of meat.


BEEF—UNCOOKED
The uncooked tough bits or pieces
of beef may be made into any of the
following dishes:
Kibbee
Chop uncooked tough meat very fine;
put it twice through a grinder. To each
pound, allow a tablespoonful of grated
onion, a tablespoonful of chopped parsley,
a teaspoonful of salt, just a dash of pep-
per, and a half cup of toasted piiion nuts.
Form into balls about the size of an egg,
stand in a baking pan, add a half pint of
strained tomatoes, a tablespoonful of but-
ter, and bake slowly thirty minutes, bast-
ing three or four times. If more than
one pound of meat is used, all the in-
gredients must be increased accordingly.
Hamburg Steaks
The genuine Hamburg steaks are
rich in onion and very rich in fatty mat-
ter, too much so to be wholesome; so
we will modify them, that they may be
eaten even by dyspeptics or persons with
weak digestion. Put twice through a


14
Cannelon
Put twice through the meat chopper
one pound of tough meat, season with a
teaspoonful of salt, a dash of pepper,
and, if you like, a little celery seed or
chopped celery top; take this chopped
meat into your hands, and form it into a
roll about four inches in diameter and six
inches long. Roll this in a piece of oiled
paper, put it in a baking pan, bake in a
quick oven thirty minutes, basting the
paper with melted butter three or four
times. When done, carefully remove the
paper, dish the cannelon, and pour around
plain tomato sauce.
Brown Stew
Cut any left-over pieces of uncooked
tough meat into cubes of one inch. Put
a couple of tablespoonfuls of suet into a
saucepan; when rendered out, remove
the cracklings. Dust the bits of meat
with a tablespoonful of flour, throw them *
into the hot suet, and shake until brown.
Draw the meat to one side, and add to
the fat in the pan a second tablespoonful
of flour; mix, add one pint of water or
stock, stir until boiling, add a teaspoonful
of salt, a bay leaf, slice of onion, a tea-


spoonful of browning or kitchen bouquet;
cover and simmer gently until the meat is
tender, about an hour and a half. The
proportions given here are for one pound
of beef. This may be served plain, or in
a border of rice, or with dumplings. If
dumplings, put a pint of flour into a bowl,
add a teaspoonful of salt and one of bak-
ing powder; mix thoroughly and add
sufficient milk to just moisten; drop by
spoonfuls over the top of the stew, cover
the saucepan and cook for ten minutes.
Do not lift the cover during the ten
minutes or the dumplings will fall.
Beef Timbale
Chop fine any left-over tough bits of
lean beef. Cook together for a moment
a gill of strained tomatoes and one cup of
bread crumbs ; add to the meat, rub to a
smooth paste, season with a quarter of a
teaspoonful of celery seed, a half tea-
spoonful of salt and a dash of pepper;
mix, and then stir in carefully th^well-
beaten whites of two eggs; fill into cus-
tard cups, stand in a pan of boiling water,
and cook in a moderate oven twenty min-
utes. Serve with tomato sauce. This
recipe is for one pound of beef.


16
BEEF—COOKED
Ragout
Cut pieces of cold boiled or roasted
beef into cubes of one inch; to each
quart of this allow two tablespoonfuls of
butter, two of flour and a pint of stock.
Rub the butter and flour together, add
the stock, stir until boiling; add a table-
spoonful of onion juice, a teaspoonful of
browning or kitchen bouquet, a teaspoon-
ful of salt, a tablespoonful of tomato
catsup, a tablespoonful chopped parsley;
add the meat; stand over the back part
of the stove until thoroughly hot; serve
on a heated platter garnished with trian-
gular pieces of toasted bread. A few
left-over olives, mushrooms, or even a
chopped truffle, may be added.
Bresleau
Chop sufficient cold cooked meat to
make one pint, season it with a teaspoon-
ful of salt and a quarter of a teaspoonful
of pepper. Put a half cup of stock
or water, two tablespoonfuls of bread
crumbs and a tablespoonful of butter


17
over the fire; when hot, add to it the
meat; take from the fire and stir in care-
fully two well-beaten eggs. Put this in
greased custard cups, stand them in a
baking pan half filled with boiling water,
and bake in a moderate oven fifteen or
twenty minutes; serve with tomato sauce
or sauce Béchamel.
Beef Croquettes
Chop sufficient cold cooked beef to
make one pint; add to it a teaspoonful
of salt, teaspoonful of onion juice, a dash
of cayenne, a quarter of a teaspoonful
of pepper, and a grating of nutmeg.
Put a half pint of milk over the fire.
Rub together one tablespoonful of butter
and two tablespoonfuls of flour, add
them to the hot milk, stir until you have
a smooth thick paste; take from the
fire; mix with it the meat, and turn out
to cool. When cold, form into cro-
quettes. Beat one egg, add to it a
tablespoonful of warm water, and beat
again. Dip the croquettes first into this,
then roll them in bread crumbs, and fry
them in smoking hot fat. They may be
served plain or with tomato sauce.


18
Beef Steak Pudding
Cut cold cooked steak into cubes of
a half inch. To each pint of these
allow a half pint of milk, six tablespoon-
fuls of flour, two eggs, and two table-
spoonfuls of chopped suet. Put the
flour into a bowl; beat the eggs, add to
them the milk, then add gradually
to the flour; make perfectly smooth.
Cover the bottom of a baking dish
with a layer of the batter, put in the
bits of steak, sprinkle over the chopped
suet, then a dusting of salt and pep-
per, and, if you like, a few drops of
onion juice; now put over the remaining
quantity of the batter, and bake in a
moderately quick oven an hour and a
half.
Potato Dumplings
Take any pieces of cold cooked meat,
chop them fine, season carefully with
salt, pepper, chopped parsley or celery.
To each pint allow two tablespoonfuls
of melted butter. For the crust you
may use left-over cold mashed pota-
toes; if so, add a little milk and stir
them over the fire until smooth and hot.
If potatoes are boiled for the purpose,


so
sauce from the fire, add a teaspoonful of
salt, a dash of pepper and the yolks of
two eggs. Reheat for just an instant,
strain over the meat mixture, du«t with
chopped parsley, and serve at once.
Beef Fritters
Chop sufficient cold cooked beef to
make one pint; add to it a teaspoonful of
salt, and a quarter of a teaspoonful of
pepper. Beat two eggs until light, add
to them a half pint of water or stock;
stir into this one and a half cups of flour,
beat until smooth, add a teaspoonful of
baking powder and the meat. Drop this
by spoonfuls into smoking hot fat; cook
about three minutes, drain on brown
paper, and serve either on a folded
napkin, or in a dish with tomato sauce.
Minced Beef on Toast
Take the meat from between the
bones of a rib roast, or any little bits
that would not be serviceable in other
dishes, chop them fine, and to each
pint, allow one tablespoonful of butter,
one of flour and a half pint of tomatoes or


ai
stock. Mix the butter and flour together,
then add the tomatoes strained or
stock; when boiling add the meat, and a
palatable seasoning of salt and pepper.
Stand the mixture over hot water until
smoking hot, and serve on squares of
toasted bread.
Barbacue of Cold Beef
Cut cold-roasted or boiled beef into
thin slices. Put into your saucepan two
tablespoonfuls of butter, two tablespoon-
fuls of catsup and two tablespoonfuls of
sherry; stir until hot; drop the slices of
beef into this, cover the saucepan, shake
occasionally for a minute, until the beef
is smoking hot, and send at once to the
table. This is exceedingly nice made
and served from a chaling dish. This
dish may be made by omitting the sherry
and using a teaspoonful of Worcestershire
sauce, a teaspoonful of mushroom catsup
and two tablespoonfuls of stock.
Salt Beef
Cold cooked corned beef is best
made into hash. Chop sufficient to


32
make one pint. Chop the same quan-
tity of cold boiled potatoes; mix the
two together, put them into a sauce-
pan, add half pint of stock, a table-
spoonful of butter, teaspoonful of onion
juice and a quarter of a teaspoonful of
black or white pepper. Stir carefully
and constantly until the mixture reaches
the boiling point. Serve at once on but-
tered toast.
Hash No. »
Chop enough cold cooked corned
beef to make a pint; chop the same
quantity of cold boiled potatoes ,* mix
the two together. Put them into a stew-
ing pan, add one pint of stock; simmer
for just a moment; take from the fire,
add two eggs well beaten, a dash of pep-
per; turn the mixture into a baking
dish and bake in a quick oven twenty
minutes.


»J
MUTTON-UNCOOKED
Tough pieces of uncooked mutton
may be put twice through the meat chop-
per and used for curry balls or for stuff-
ing for tomatoes or egg plant; in fact, in
almost any way that one would serve
uncooked beef. Having fewer pieces of
uncooked scrap mutton than of beef, we
are less accustomed to seeing them used.
Curry Balls
Put any pieces of tough uncooked
mutton twice through the meat chopper;
season the meat with salt, pepper and
onion juice. Form into little balls the
size of an English walnut. Put two
tablespoonfuls of butter into a saucepan;
when hot, throw the balls into the butter,
and shake until carefully browned. Lift
them from the saucepan, and to the
butter in the pan add a teaspoonful of
curry, a tablespoonful of flour, mix and
add a half pint of stock; stir carefully
until boiling; pour this over the balls,
cook slowly for twenty minutes, add two
tablespoonfuls of lemon juice and serve in
a border of rice. Cocoanut milk may be
used in the place of stock.


«4
MUTTON-COOKED
While mutton belongs to the red
meats, when carefully cooked it may be
used in many ways in which you would
use chicken or veal. Capers and tomato,
with a slight flavoring of mint, are more
agreeable with mutton than with almost
any other meats.
Bobotee
Chop sufficient cold boiled mutton to
make a pint. Put two tablespoonfuls of
butter and one onion sliced into a sauce-
pan ; stir until the onion is slightly brown;
then add a half pint of stock or milk and
four tablespoonfuls of bread crumbs.
Stand this on the back of the stove for
about five minutes while you blanch and
chop fine a dozen almonds. Add these to
the meat, then add a teaspoonful of curry
powder, and a teaspoonful of salt. Beat
three eggs until light, stir them into the
meat, then turn the whole into the sauce-
pan. Rub the bottom of the baking
dish first with a clove of garlic, then
sprinkle over a tablespoonful of lemon
juice and put here and there a few bits


25
of butter; put on this the mixture, and
bake in a quick oven twenty minutes.
Serve in the dish in which it is baked,
and pass with it plain boiled rice.
Boudins
Chop sufficient cold cooked mutton
to make a pint. Put a half cup of stock,
two tablespoonfuls of bread crumbs and
a tablespoonful of butter over the fire.
When hot, take from the fire, add the
meat and three eggs well beaten; add a
teaspoonful of salt and a dash of pepper.
Put the mixture into greased custard
cups, stand in a baking pan half filled
with boiling water, and cook in a moder-
ate oven fifteen to twenty minutes. Serve
with sauce Béchamel. The bottom of
the cups may be garnished with chopped
mushrooms, capers, or chopped truffles,
or dusted thickly with chopped parsley.
Klopps
Chop sufficient cold boiled mutton to
make a pint; add to it a half pint of
bread crumbs and sufficient white of egg
to bind the whole together; add a tea-
spoonful of salt and a dash of white


36
pepper. Form into balls the size of English
walnuts; drop into a kettle of boiling
water; pull the kettle to one side of the
fire where it cannot possibly boil, and
cook the klopps slowly for five or six
minutes. When done they will float on
the surface. Lift, drain carefully, put on
to a heated dish, pour over cream celery
or cream oyster sauce, and serve with
them peas and boiled rice.
Curry of ilutton
Put two tablespoonfuls of butter and
one sliced onion into a pan; cook slowly
until the onion is perfectly tender; add
one clove of garlic mashed, a teaspoonful
of curry powder and a teaspoonful of tur-
meric; mix thoroughly, add a half pint
of stock, or, better cocoanut milk; stir
until boiling, add one quart of cold
cooked mutton chopped fine; heat thor-
oughly, add a tablespoonful of lemon
juice, and pour at once into a platter that
has been garnished with boiled rice.
Hutton with Anchovy
Chop sufficient cold boiled mutton to
make one pint; mash fine three anchovies.


37
Put two tablespoonfuls of butter into a
saucepan, add one sliced onion, cook
until the onion is soft and yellow, add a
clove of garlic mashed, add to this the
anchovies and a half pint of stock; sim-
mer gently for fifteen minutes, and press
through a sieve. Add a tablespoonful
of capers, two or three leaves of mint
that have been bruised, and the mutton
chopped fine. Heat over boiling water
for fifteen minutes, and serve on squares
of toasted bread. This may be served
plain or the top of each piece may be
capped with a carefully poached egg.
Pilau
Cutinto bits anypieces of cold cooked
mutton; put them into a saucepan, cover
with water, add a grated onion, a bay
leaf and two or three cardamom seeds.
Sprinkle over a half cup of rice that has
been carefully washed; cover the kettie
and simmer slowly until the rice is tender.
Dish the mutton, putting the rice over
the top, cover the whole with a nicely
made tomato sauce, and send at once to
the table.


28
Mutton Salad
Any pieces of cold-roasted or boiled
mutton may be cut into dice and used
for an ordinary mutton salad. At serv-
ing time arrange this neatly on lettuce
leaves, or any accessible green; season
with salt and pepper, and cover with
mayonnaise dressing to which has been
added a tablespoonful of capers.
Where celery, lettuce or other fresh
greens cannot be procured, canned
asparagus may be mixed with the mut-
ton or may be served with it as a garnish;
giving an exceedingly agreeable accom-
paniment. Where asparagus cannot be
obtained, a can of peas may be drained,
washed, drained again, and added to the
mutton before it is mixed with the mayon-
naise dressing, or the mutton may be
mixed with mayonnaise and filled into
tomatoes that have been peeled and
the centres scooped out. Stand each on
a little nest of lettuce leaves or on a
bunch of cress, and garnish the top with
capers.


fifteen to twenty minutes. The bottoms
of the cups may be garnished with
chopped truffle, chopped mushrooms,
chopped parsley, or nicely cooked green
peas. Serve with the timbales either a
plain cream sauce or a cream mushroom
sauce. Peas are the usual accompaniment.
Or the timbale molds may be lined
with this mixture, and the centres filled
with creamed mushrooms; put enough
of the timbale mixture over the top to
hold in the stuffing; they will then be
cooked and served in the usual manner.
Deviled Chicken Legs
Carefully remove the bones from the
legs of an uncooked chicken. To a half
cup of bread crumbs add twelve chopped
almonds, two tablespoonfuls of toasted
pinon nuts, a tablespoonful of parsley,
a half teaspoonful of salt and a dash
of cayenne; moisten with two table-
spoonfuls of butter. Stuff this into the
spaces from which you have taken the
bones, tie the legs top and bottom to keep
in the stuffing. Place the bones from the
carcass of the chicken in the soup kettle,
cover with cold water, and when the
water reaches boiling point place the
legs on top of the bones and cook con-


tinuously for two hours. They may be
served hot with sauce, or cold, cut into
thin slices garnished with aspic.
English Chicken Balls
Chop fine the dark meat left over
from timbales, add a half can of finely
chopped mushrooms, a teaspoonful of
salt, a half teaspoonful of pepper, a table-
spoonful of chopped parsley, a dozen
blanched and finely chopped almonds and
one raw egg; mix thoroughly and form
into balls the size of an English walnut.
Arrange these over the bottom of a
saucepan, cover with stock, add a bay
leaf, a slice of onion and of carrot; cook
slowly a half to three-quarters of an
hour; drain, saving the stock. Dish
the balls in the centre of a platter, put
around the edge a row of potato bullets,
outside of that small triangles of toast.
Put a tablespoonful of butter and one of
flour into a saucepan ; mix, add a half pint
of stock in which the balls were cooked,
stir until boiling, take from the fire, add
the yolk of one egg beaten with two
tablespoonfuls of cream; add a half tea-
spoonful of salt and dash of pepper;
strain this over the balls and serve.


32
CHICKEN—COOKED
The remains of cold chicken or turkey
may be used in precisely the same man-
ner, or made into croquettes, using the
same rule as for beef croquettes. With
an accompaniment of mayonnaise of cel-
ery, or mayonnaise of tomato, they make
an extremely good luncheon dish. For
an evening entertainment they may be
simply garnished with cooked peas.
Meat croquettes are usually made into
pyramid forms; they may, however, be
made into cylinders. Boudins of chicken
or turkey are also exceedingly nice.
Creamed Hash on Toast
This is one of the tastiest of all the
warmed-over chicken dishes. Chop the
chicken fine, and to each pint allow one
tablespoonful of butter, one of flour and
a half pint of milk. Rub the butter and
flour together, add the milk, stir over the
fire until boiling, season the meat with a
teaspoonful of salt and a dash of pepper,
add to the milk sauce, and stir over hot
water for fifteen minutes. The flavoring


33
may be changed by adding three or four
chopped mushrooms, or, if you have it,
a chopped truffle; but it is exceedingly
good plain. Heap this on squares of
nicely toasted bread, serve at once, or
you may garnish the tops with carefully
poached eggs.
Casserole
Wash a half cup of rice; throw it into
boiling water, boil for twenty minutes,
drain, add a half cup of milk, a table-
spoonful of butter, a level teaspoonful of
salt and a quarter of a teaspoonful of
pepper; stir until you have a rather
smooth thick paste. Brush custard cups,
line them to the depth of a half inch with
this rice mixture; make a plain milk
sauce, as in preceding recipe, and add
a pint of seasoned chicken. Fill the
space in the rice cups with this cream
mixture, put over a covering of rice,
stand the cups in a pan of boiling water,
and bake in a moderate oven for twenty
to twenty-five minutes. Turn these care-
fully on a heated dish, pour around
cream sauce and serve. They may be
garnished with green peas, mushrooms


34
or truffles. While this is an exceedingly
economical dish it is at the same time an
elegant one.
Indian Hash
Chop fine sufficient cold-roasted
duck, chicken, or turkey to make one
pint. Cut a good-sized onion into
very thin slices. Pare, core, and chop
fine one apple. Put two tablespoonfuls
of butter in a saucepan, add the apple
and the onion; toss until brown, then
add not more than an eighth of a tea-
spoonful of powdered mace, a half tea-
spoonful of salt, a teaspoonful of curry
powder, a tablespoonful of flour, a tea-
spoonful of sugar; mix and add a half
pint of stock or water; now add the
meat, stir constantly until smoking hot,
then stand over hot water, covering
closely for twenty minutes. Add two
tablespoonfuls of lemon juice and serve
in a border of rice.
Mock Terrapin or a la Newburg
Pieces of cold-roasted chicken, turkey
or duck may be used for making terra-
pin or a la Newburg. Cut the meat


35
Into pieces of fairly good size; meas-
ure, and to each pint of this allow a
half pint of sauce; rub together two
tablespoonfuls of butter and one of flour.
Rub to a smooth paste the hard boiled
yolks of three eggs; add to the butter
and flour a gill and a half (three-quarters
of a cup) of milk; stir until smoking hot.
Do not let the mixture boil; then add
this a little at a time to the yolks of the
eggs, rubbing until you have a perfectly
smooth golden sauce ; press this through
a sieve. Before beginning the sauce,
sprinkle the chicken with four table-
spoonfuls of sherry or Madeira, the latter
preferable. Add the chicken to the
sauce, stir until each piece is thoroughly
covered; add a half teaspoonful of salt,
just a drop of extract of nutmeg or a
grating of nutmeg, an eighth of a spoon
of white pepper (black pepper, of course,
may be used); cover and stand over hot
water, stirring occasionally until the
mixture is smoking hot.
Chicken Supreme
This may be made from either
chicken or turkey cut into dice; add an


3«
equal quantity of canned mushrooms;
for instance, to one pint of cold chicken,
add one can of mushrooms. Put two
tablespoonfuls of butter and two of flour
in a saucepan; mix without browning,
then add two cups (one pint) of chicken
stock; stir constantly until boiling, add
two tablespoonfuls of thick cream, and
the yolks of four eggs; strain, add the
chicken and mushrooms, a level tea-
spoonful of salt, a quarter of a teaspoon-
ful of white pepper, ten drops of celery
extract or just a little celery seed. Stand
this mixture over hot water, watching
carefully until it is thoroughly heated;
remember that any boiling will curdle
the egg. Serve this on a heated dish
either in a border of rice or garnished
with squares of toasted bread. This
mixture is also served in bread pates, or
it may be served in chicken muffin cases.
Chicken Cutlets
Chop cold cooked chicken or turkey-
very fine; to each pint allow a half can
of mushrooms chopped fine. Put one
tablespoonful of butter and two of flour
into a saucepan, mix, and add a half pint


37
of chicken stock. When smooth and
thick take from the fire, add the yolks of
two eggs, the chicken and mushrooms, a
teaspoonful of salt, quarter of a teaspoon-
ful of pepper, a teaspoonful of onion
juice, a grating of nutmeg and a table-
spoonful of chopped parsley; stir over
the fire for a moment; turn out to cool;
when cold form into cutlet-shaped^ cro-
quettes, dip in egg and bread crumbs,
and fry in smoking hot fat. These may
be served plain, with a garnish of peas,
or they may be served with sauce
Bechamel.
Duck Bordelaise
Portions of cold duck may be cut into
convenient pieces, sprinkled with wine,
about four tablespoonfuls to the pint, and
allowed to stand while you make sauce
Bordelaise. Put one tablespoonful of
butter and one of flour into a saucepan;
mix, add a teaspoonful of browning or
kitchen bouquet and a half pint of stock;
stir until boiling, add a tablespoonful of
grated onion, a half teaspoonful of salt, a
dash of pepper and, if you have it, a
tablespoonful of finely-chopped ham;


38
cook for five minutes and strain; add
three or four fresh mushrooms or a half
dozen canned mushrooms and the duck.
Stand over boiling water until the mix-
ture is thoroughly heated. Send to the
table garnished with triangles of toasted
bread. A few stoned olives or sliced
olives may be added in the place of the
mushrooms, and you would then have
salmi of duck.


39
GAME
Bits of cold broiled or roasted game
may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar.
To each half pint of this mixture allow
two tablespoonfuls of brown sauce thor-
oughly rubbed with the game, and the
unbeaten white of one egg; press the
whole mixture through an ordinary flour
sieve; then stir in the well-beaten whites
of two eggs, four mushrooms chopped
almost to a powder, and a seasoning
of salt and pepper. Fill this into
little greased molds or cups; the cups
may be garnished with chopped truffle
or mushrooms, or served plain. Fill in
the mixture, stand the cups in a baking
pan half filled with boiling water; cook
in a moderate oven twenty minutes. The
little bomb-shaped molds are the better
sort to use for these. Serve with brown
sauce either plain or flavored with mush-
rooms.


41
buttered bread, butter side up; bake in
a moderate oven just as you would a
cup custard, until you can put a spoon
handle down in the centre of the custard
and it will come out free from milk.
Little Puddings a ia Grand Belle
Roll slices of stale bread into fine
crumbs. Brush small custard cups,
or a border mold with melted butter,
sprinkle over a few currants or raisins, or
any fruit that you may have left over.
Fill the cups with crumbs. Beat three
eggs, without separating, until light; add
three tablespoonfuls of sugar, ateaspoon-
ful of vanilla and a pint of milk. Pour
this carefully over the bread crumbs, let
them stand for about five minutes until
the mixture has been soaked up and the
bread crumbs soft; then stand in a pan
of boiling water, cover with oiled paper
and cook in the oven a half hour.
Turn out and serve hot with egg sauce.
Bread Croquettes
Rub sufficient stale bread to make
one quart of crumbs; add four table-
spoonfuls of sugar, a half cup of cleaned


4»
currants, or any fruit that you have left
over, and a grating of nutmeg; sprinkle
over a teaspoonful of vanilla, and add
sufficient beaten eggs (about three) to
moisten the crumbs. Form into small
cylinder-shaped croquettes, dip in egg
and roll in bread crumbs and fry in smok-
ing hot fat. Serve hot with sugar sauce.
Bread fluffing
Cover a quart of bits of bread that
have been broken apart, with one pint of
milk; soak for fifteen minutes, then
with a spoon beat until you have a
smooth paste; add the yolks of three
eggs. a tablespoonful of melted butter
and one cup of flour that has been sifted
with a heaping teaspoonful of baking
powder. Fold in carefully the well-
beaten whites of the eggs, and bake in
muffin pans in a quick oven about twenty
minutes.
Muffins left from breakfast may be
pulled apart and toasted for lunch or sup-
per. Pieces of stale sponge cake, in fact,
any stale cake may be used for cabinet
puddings, for cream puddings, or for
croauettes.


♦3
EGGS
The soft boiled eggs that are left
from breakfast will be at once hard boiled,
put into the refrigerator, and when four
have accumulated, use them for Beaure-
gard eggs, a la Newburg dishes or gar-
nishes. Poached eggs that are left over
may be dropped at once into boiling water,
cooked slowly until perfectly hard, and
put aside for chopping, to use as a garnish
for a curry or some vegetable dish with
which they will nicely blend.
The tablespoonful or two of stewed
tomatoes left in the dish from dinner will
be put aside to use for tomato omelet,
or they may be added to the roasted
beef gravy for dinner, converting a plain
homely gravy into one of better flavor.
The half cup of peas may be added to
to-morrow's consomme, or used as a
garnish for the breakfast omelet. The
green portions of celery will be put aside
for stewing; the tender white part for
serving raw; while the leaves and roots
will be used for flavoring soups and
sauces.
The yolk of egg left over, if put into


45
Beauregard Eggs
Separate the whites and yolks of five
hard boiled eggs, press through an ordi-
nary fruit press, or chop very fine. Make
a half pint of cream sauce; when boiling,
add the whites of the eggs. Have ready
on a heated platter five squares of toasted
bread; heap the white sauce over these
squares, dust the top with the yolks of
the eggs, then with a little salt and pep-
per, and send at once to the table.
Egg Croquettes
Put five hard boiled eggs through a
vegetable press, or chopper. Put one
tablespoonful of butter and two of flour
into a saucepan, add a half pint of milk,
stir until boiling, add a half cup of stale,
unbrowned bread crumbs, a teaspoonful
of salt, a tablespoonful of chopped parsley,
a dash of pepper and a half teaspoonful
of onion juice; add the eggs, mix and
turn out to cool. When cold form into
cutlets, dip in egg and then in bread
crurribs and fry in smoking hot fat.
Serve with plain cream sauce. These
with peas make an exceedingly nice
luncheon dish.


46
POTATOES
Cold baked potatoes will be converted
at once into stuffed potatoes, and put aside
for rewarming. Two cold boiled potatoes
will make a comfortable dish of hashed
browned potatoes, or may be served with
cream sauce or au gratin.
Stuffed Potatoes
Baked potatoes that are left over
must be made into stuffed potatoes before
they are heavy and cold. At the close
of the meal at which they were first
served, cut the potatoes directly into
halves, scoop out the inside portion, put
it through an ordinary vegetable press,
or mash it fine; add a little butter, salt,
pepper and sufficient milk to make a
light mixture; stand this over hot water
and beat until light and smooth. Put it
back into the shells, and stand them aside
in a cold place. When ready to serve,
brush the top with beaten egg, run them
into a quick oven until hot and golden
brown.


41
Potato Croquette*
Cold mashed potatoes may be made
into croquettes by adding to each pint
four tablespoonfuls of heated milk, the
yolks of two eggs, a tablespoonful of
chopped parsley, a teaspoonful of grated
onion, a quarter of a teaspoonful of pep-
per; stir over the fire until the mixture
is thoroughly heated ; form into cylinder-
shaped croquettes, dip in egg and rolled
bread crumbs and fry in smoking hot
fat. Potato croquettes are more difficult
to fry than meat croquettes; the fat
must be at least 365 degrees (Fahr.) and
the rolling carefully done.
Potato Puff
The above mixture may have the
whites of the eggs beaten and stirred in,
and baked in the oven; serve in the
same dish in which it was baked.
Potato Roses for Garnishing
Cold boiled potatoes may have
added sufficient milk to make a soft
paste; stir it over the fire until smooth;


4»
put it into your pastry bag, using a
star tube; hold the bag firmly, pressing
out on greased papers these little potato
roses; brown in the oven and use them
for garnishing fish dishes.
Potato Custards
Stir two cups of cold mashed pota-
toes, with four tablespoonfuls of milk,
over the fire until they are warm and
light; take from the fire and add three
eggs beaten light with four tablespoon-
fuls of sugar. Add a teaspoonful of
vanilla, stir in carefully a pint and a half
of milk. Put this mixture into greased
custard cups; stand in a baking pan of
boiling water and bake in a moderate oven
until set, about twenty or thirty minutes.
Where a little cooked meat and, at
the same time, mashed potatoes, are left
over, the meat may be seasoned with a
savory sauce, turned into a baking dish,
the mashed potatoes slightly thinned
with hot milk and then slightly thick-
ened with flour, and used as a crust.
This makes what we call a potato pie.
Four tablespoonfuls of milk and four of
flour would be a good allowance to each
cupful of mashed potatoes.


49
COLD BOILED POTATOES
Hashed Brown Potatoes
Chop two cold boiled potatoes rather
fine, season with salt and pepper. Put
a tablespoonful of butter in an ordinary
saute-pan; when hot, put in the pota-
toes, smoothing and patting them down;
stand over a moderate fire and allow
them to cook undisturbed for at least
eight minutes; then with a limber knife
fold over one half as you would an ome-
let; stand again over the fire for about
three minutes and turn at once on to a
heated dish. These are exceedingly
difficult to make. Directions must be
carefully followed; the butter must be
hot when you put in the potatoes; the
whole must be packed firmly down so
that it will not break when turning out.
Potatoes au Gratin
To each four good sized cold pota-
toes chopped fine allow a pint of cream
sauce, to which you have added four
tablespoonfuls of grated cheese; mix the


So
potatoes with the sauce, turn them into
a baking dish and brown in a quick oven.
Scalloped Potatoes
Cut cold boiled potatoes into dice; to
each pint allow a half pint of cream
sauce. Put a layer of the sauce in the
bottom of a baking dish, put in the pota-
toes, season with salt and pepper, cover
with another layer of cream sauce, dust
the top with bread crumbs, dot here and
there little bits of butter, and bake in a
moderate oven until a golden brown.
Potatoes in ililk
Cold boiled potatoes may be cut into
slices and cooked in milk in a double
boiler until the whole is thoroughly-
heated; season with salt and pepper and.
serve.
Sweet Potatoes
Cold boiled or roasted sweet potatoes
may be mashed while warm, seasoned
with salt, pepper and butter and formed
at once into croquettes; dip and fry the
same as white potato croquettes.


5«
CHEESE
The shells of Edam, or pine-apple
cheese, after all the available cheese has
been scooped out, will be used as a bak-
ing dish for stewed spaghetti or maca-
roni or rice. If care is taken, one shell
may be used for three or four bakings.
Boil the macaroni in plain water( until
tender; then drain, cut it into small
pieces and add it to cream sauce. Pour
this into the cheese shell, stand the shell
on a piece of oiled paper in a baking pan
and run into a moderate oven for fifteen
or twenty minutes. Lift the shell care-
fully, put it on to a heated dish, and send
at once to the table. After the macaroni
has been taken out, the shell will be
cleaned and put aside in a cold place for
the next baking. There is just enough
cheese imparted by the toasting of this
shell to give an agreeable flavor to the
macaroni. Plain boiled rice may be
heaped into the shells and steamed, or
baked in the oven for a few moments.
Any scraps orbits of common cheese,
when too hard and dry to serve on the
table should be grated, put into a jar arxcl


54
Duchess Soup
Put two tablespoonfuls of butter and
a sliced onion in a saucepan; cook until
the onion is soft and yellow; add to this
two tablespoonfuls of flour, mix, and
then add one quart of milk, a level tea-
spoonful of salt and a palatable season-
ing of red pepper. Add six tablespoon-
fuls of grated cheese; stir in a double
boiler until it is smoking hot; press
through a fine sieve; reheat and send at
once to the table.
Cheese Pudding
Toast slices of stale bread until a
golden brown and crisp to the centre.
This is best done in the oven. Put a
layer of this toasted bread in the bottom
of a baking dish; put over a quarter of
a cup of grated or chopped cheese,
sprinkle with salt and red pepper; then
another layer of bread, another of cheese
and the last of bread. Pour over suffi-
cient milk to moisten the bread; bake
in a quick oven fifteen minutes, and serve
at once.


$5
SAUCES
All meat sauces are made after the
same rule, changing the liquids to give
varieties; for instance, one tablespoon-
ful of butter (which means an ounce),
and one tablespoonful of flour (a half
ounce) are always allowed to each half
pint of liquid. The butter and flour are
rubbed together (better without heating),
then the liquid added, cold or warm, the
whole stirred over the fire until boiling.
A half teaspoonful of salt and an eighth
of a teaspoonful of pepper is the proper
amount of seasoning.
White Sauce
If you wish to make a white sauce,
use one tablespoonful of butter, one
tablespoonful of flour and a half pint of
milk. Called also milk or cream sauce.
Tomato Sauce
Tomato sauce will have the same
proportions of butter and flour and a
half pint of strained tomatoes.


5<*
Sauce Bechamel
For sauce Bechamel, fill the cup half
full of stock, then the remaining half
with milk, giving again the half pint of
liquid, and usual quantity of butter and
flour.
English Drawn Butter
For English drawn butter, use a
tablespoonful of butter, a tablespoonful
of flour, and a half pint of water. We
usually have the water boiling, and add
it gradually to the butter and flour,
stirring rapidly. As soon as it reaches
boiling point, take from the fire and
add carefully another tablespoonful of
butter. This may be converted into a
plain
Sauce Hollandaise
by adding with the last tablespoonful
of butter, the yolks of two eggs, the
juice of half a lemon, a teaspoonful of
onion juice and a tablespoonful of
chopped parsley.
Sauce Supreme
This is one of the nicest of all sauces
to use with warmed-over chicken, duck


59
saving the trouble of browning the flour
or butter. It is also used as a flavoring for
sweets. Put one cup of sugar, dry, into
an iron saucepan. Stand it over a hot
fire, and stir continually until it is reduced
to a dark brown liquid. When it begins
to burn and smoke, add hastily a cup of
boiling water, stir and cook until a thin
syrup-like mixture is formed. It must
not be too thick. Bottle, and it is ready
for use, and will keep any length of time.
Kitchen Bouquet
Add one chopped onion and a tea-
spoonful of celery seed to one cup of dry
sugar, and then proceed as for ordinary
browning. Strain and bottle. A very
good mixture under this name can be
purchased at the grocers.
Mushroom Sauce
Where just a few mushrooms are left
over, either fresh or canned, they may
be chopped fine and added to a brown
sauce and served with steak or beef; or
they may be chopped fine and added to
a cream sauce and served with chicken
or sweetbreads.


6o
Cold Heat Sauces
It is the fashion when one is serving
cold meat to pass with it some condi-
ment like Worcestershire sauce, mush-
room, walnut or tomato catsup. Of
course, these used in any great quantity
are more or less injurious. A number
of little left overs in the house may be
used to take their place, adding zest to
the meat, and are more economical and
more wholesome.
Chopped Tomato Sauce
Peel a good-sized tomato, cut it into
halves and press out the seeds; chop the
flesh of the tomato fine, add a quar-
ter of a teaspoonful of salt, a dash of
pepper, or, if you have it, a little sweet
pepper chopped fine; you may add also
a little celery chopped very fine, or cel-
ery seed, and a teaspoonful of onion
juice; rub your spoon with a clove of
garlic, and mix the ingredients thor-
oughly; add a teaspoonful of lemon
juice and dish. Pass and use as ordinary
catsup.


62
in the yolk of an egg. Whip six table-
spoonfuls of cream to a stiff froth, stir it
gradually into the horseradish and dish
at once.
Pudding Sauces
The simple method of making a pud-
ding sauce is to add to a half cup of sugar,
a tablespoonful of flour; mix thoroughly,
and then add hastily a half pint of boil-
ing water; boil for a moment and pour
while hot into one well-beaten egg, beat-
ing all the while. This may now be
seasoned with any flavoring, as orange,
lemon or vanilla.
To change the character of this
sauce, a tablespoonful of butter may be
added. Where butter enters largely into
the composition of a pudding sauce, it is
better that it should be beaten to a
cream, the sugar added gradually, then
the egg and last the liquor. Heat it
over a double boiler just at serving time,
or the froth will float on the surface
and the liquid be rather dense at the
bottom.
Melted sugar with lemon juice and a
little water is called sugar sauce.


CEREALS
Cold boiled rice left over may be
mixed with a small quantity of meat,
and used for stuffing tomatoes or egg
plant; or it may be re-heated or made
into pudding, or added to the muffins for
lunch, or added to the corn bread.
A cup of oat meal or cracked wheat
or wheatlet may also be added to the
muffins or ordinary yeast or corn
breads. These little additions increase
the food value, make the mixture lighter,
and save waste.
Southern Rice Bread
Separate two eggs, beat the yolics
until light, and add one cup (a half pint)
of milk; add a tablespoonful of melted
butter, a half teaspoonful of salt, and
one and a half cups of corn meal; beat
thoroughly, and stir in one cup of cold
boiled rice; add a teaspoonful of baking
powder; beat for two or three minutes;
stir in the well-beaten whites of the eggs,
and bake in a thin sheet in an ordinary-
baking pan.


«5
Rice Muffins
Separate two eggs; add to the yolks
one cup of milk and a cup and a half of
white flour; beat thoroughly, add a half
teaspoonful of salt, a teaspoonful of
baking powder and one cup of cold boiled
rice; stir in the well-beaten whites, and
bake in gem pans in a quick oven twenty
minutes.
Rice Croquettes
To make cold boiled rice into cro-
quettes, the rice must be re-heated in a
double boiler with a gill of milk and
the yolk of an egg to each cup; you may
season with sugar and lemon or salt and
pepper, and serve as a vegetable. Form
into cylinder-shaped croquettes; dip in
egg and bread crumbs, and fry in smok-
ing hot fat.
Simple Rice Pudding
Put into a double boiler one quart of
milk; allow it to cook for thirty min-
utes; then add two tablespoonfuls of
sugar, a grating of nutmeg, and one cup
of cold boiled rice; turn this into a baking
pan, and bake in a quick oven thirty min-
utes. Serve cold. Raisins may be added
■when it is put into the baking pan.


67
and brown. This pudding may be served
warm or cold.
Compote of Pineapple
Throw a pint of boiling water over
one cup of cold boiled rice; stir for a
moment; drain, and stand at the oven
door. Have ready, picked apart, one
small pineapple; add to it a half cup of
sugar; heat quickly, stirring constantly.
Arrange the rice in the centre of a round
dish, making it into a mound, flat on
top; heap the pineapple neatly on this;
pour over the syrup, and send at once
to the table. Small quantities of different
kinds of fruits that have been left over
may be blended and used in this way.
Monday Pudding
Cut bits of whole wheat bread into
dice. Use a half cup of any fruit that
may have been left over, prunes, raisins,
chopped dates or candied fruit. Grease
an ordinary melon mold; put a layer of
the bread in the bottom, then a layer of
the fruit, and so continue until you have
the mold filled. Beat three eggs, without
separating, with four tablespoonfuls of


69
VEGETABLES
String beans, cauliflower, carrots,
beets, peas and even a cold boiled potato
may all be cut into neat pieces, mixed
together, and served on lettuce leaves,
dressed with French dressing as a salad.
One cold boiled beet may be used as a
garnish for a potato salad. String beans,
if you have sufficient quantity, may be
served alone as a salad.
Stuffed Egg Plant
Throw a good-sized egg plant into a
kettle of boiling water ; boil ten minutes;
when cold cut into halves and with a
blunt knife scoop out the centre. Chop
this scooped-out portion fine, mix with
it an equal quantity of finely-chopped
uncooked meat, add a grated onion, a
clove of garlic mashed, a teaspoonful of
salt, a little chopped parsley, if you have
it, and a dash of pepper. Fill this into
the egg plant shells, stand them in a
baking pan, add a cup of stock and a
tablespoonful of butter, bake slowly one
hour, basting every ten minutes.


70
Cucumbers
Raw cucumbers are easily wilted, and
are then unfit for serving. Soak them in
pure cold, unsalted water until serving
time. Pass French dressing in a separate
dish. In this way the " left-overs" may
be placed in the refrigerator and used
next day as an addition to the dinner
salad.
Left-Over Tomatoes
A half cup of stewed tomatoes may be
used with stock for brown tomato sauce,
or for making a small dish of scalloped
tomatoes, helping out at lunch when
perhaps the family is less in number.
The Italians boil down this half cup of
tomatoes until it has the consistency of
dough; then press through a sieve, add
a little salt, pack down into a jelly tum-
bler and stand in the refrigerator to use
as flavoring. A tablespoonful in a soup,
or in an ordinary sauce, or mixed with
the water for baked beans, or added to
the stock sauce for spaghetti or maca-
roni, adds greatly to the flavor as well
as appearance.


7»
FRUITS
Small quantities of fruit that are not
sufficiently sightly to put again on the
table may be put aside and made into
fruit pot-pie. All sorts of fruits may be
blended. Put them into a saucepan,
and to each pint of this fruit allow one
quart of water and a palatable seasoning
of sugar, and you may flavor it with a
little grated lemon or orange rind;
bring to boiling point. During this
time put one pint of flour into a bowl,
add a half teaspoonful of salt and a tea-
spoonful of baking powder. Beat one
egg until light, add to it a half cup of
milk, then add this to the flour; there
should be just enough to moisten and
make a dough. Take this out on the
board, knead lightly, roll out and cut
into biscuits. Put these biscuits over
the top of the fruit; cover the kettle
and cook slowly for fifteen minutes; do
not lift the lid during the cooking.
Serve hot with plain milk or cream, or
with a hard sauce made from sugar and
butter.


7a
Fruit Souffle
Beat the whites of six eggs until light,
but not dry; add three tablespoonfuls of
powdered sugar; mix quickly; line the
bottom of the baking dish with any sort
of fruit, such as chopped dates or figs, or
left-over candied fruits or preserves.
Heap over the whites of the eggs, dust
thickly with powdered sugar, and bake
in a hot oven for five minutes. Serve
immediately. To give variety, where
stale biscuits or bread, or sponge cake
are left over, line the bottom of the dish
with the stale bits; pour over enough
milk to moisten, put in a layer of fruit
and the whites of the eggs as above.
Plain White Cake
Beat a quarter of a cup of butter to
a cream; add gradually one and a half
cups of sugar. Sift two cups of flour
with a teaspoonful of baking powder;
measure a half pint of water; add a little
water and a little flour, and so continue
until the ingredients are used; beat thor-
oughly, then stir in the well-beaten whites
of five eggs. Bake in a loaf or layers.
Put layers together with chopped fruit,
soft custard, or a soft icing.


75
PAGB
Brown Sauce 57
Brown Stew ...... 14
Brown Tomato Sauce 57
Cake, Plain White 72
Cannelon 14
Casserole 33
Cereals 64
Compote of Pineapple ... 67
Lemon Rice . . . . .66
Monday Pudding .... 67
Oat Meal Muffins . . . .68
Paradise Pudding .... 66
Rice Croquettes 65
Rice Muffins 65
Sandwiches ..... 68
Simple Rice Pudding ... 65
Southern Rice Bread . . . .64
Cheese. 52
Balls S3
Duchess Soup 54
Pudding 54
Souffle 53
Chicken—Cooked 32
Casserole .... 33
Cutlets 36
Supreme 35
Creamed Hash on Toast. . .32
Indian Hash ... 34
Mock Terrapin, or a la Newburg . 34
Chicken—Uncooked 29
Deviled Chicken Legs . . .30
English Chicken Balls ... 31
Timbale 29
Chicken Muffin Cases 73
Chopped Celery Sauce . . . . 61
Tomato Sauce ... 60
Cocoanut Milk, To make ... .73


76
nun
Cold Boiled Potatoes 49
Broiled 51
Hashed Brown 49
Lyonnaise ...... 51
au Gratin 49
in Milk 50
Scalloped 50
Sweet Potatoes 5°
Cold Meat Sauces 60
Compote of Pineapple 67
Cream Horseradish Sauce . . . .61
Creamed Hash on Toast . . . . 32
Croquettes, Beef 17
Bread 4*
Egg 45
Potato 47
Rice 65
Cucumbers • . 7°
Curry Balls 23
Curry of Mutton . . , . • 26
Custard, Bread and Butter . . . .40
Potato 48
Cutlets, Chicken 36
Deviled Chicken Legs .... 3°
Duchess Soup 54
Duck Bordelaise 37
Dumplings, Potato 18
Egg Plant, Stuffed 69
Eggs • • 43
Beauregard 45
Croquettes 45
Whites of 44
English Cheese Balls -31
English Drawn Butter 56
Fritters, Beef 20
Fruits 7i
SoufHe 72


78
?AGB
Pilau of Mutton 27
Plain White Cake 72
Potatoes 46
Croquettes 47
Custards 48
Puff 47
Roses for Garnishing . -47
Stuffed 46
Potato Dumplings 18
Puddings, a la Grand Belle. . . . 41
Beef Steak 18
Cheese 54
Monday ...... 67
Paradise 66
Simple Rice 65
Pudding Sauces 62
Ragout of Beef 16
Rice Bread, Southern 64
Croquettes 65
Muffins 65
Pudding, Simple 65
Roasted Beef Gravy 58
Roses for Garnishing, Potato ... -47
Russian Salad . . . .■ . 63
Salads 63
Mutton 28
Russian . . . . . .63
Salt Beef 21
Sandwiches 68
Sauces 55
Bechamel 56
Browning 53
Brown 57
Brown Tomato .... 57
Chopped Celery 61
Chopped Tomato .... 60
Cold Meat 60


79
PAGE
Sauces, Cream Horseradish . . . .61
English Drawn Butter ... 56
Grated Cucumber . . . .61
Hollandaise 56
Kitchen Bouquet . . . -59
Mushroom 59
Pudding 62
Roasted Beef Gravy ... 58
Supreme 56
Tomato 55
White 55
Scalloped Potatoes 5°
Simple Rice Pudding 65
Souffle, Fruit 72
Cheese 53
Soup, Duchess 54
Southern Rice Bread 64
Stock 7
Stuffed Egg Plant 69
Potatoes 46
Supreme Sauce -5°
Sweet Potatoes 5°
Timbale of Chicken 29
Timbale of Beef 15
Tomato Sauce 55
Tomatoes, Left-Over 70
Vegetables 69
Cucumbers .... 70
Left-Over Tomatoes . . . 70
Stuffed Egg Plant ... 69
White Sauce 55
Whites of Eggs 44


A List of Mrs. Rorer's
Cookery Books
Published by
Arnold and Company
420 Sanson Street, Philadelphia
Mrs, Rorer's
NEW Cook Book
This book marks the highest point of develop-
ment in Domestic Science, and represents the
results of hard work of the best years of
Mrs. Rorer's life.
It is not a mere recipe book, but tells of
those things one needs to know concerning
cooking, living, health and best way of house-
keeping. At the same time, each department
has an abundance of new and good recipes,
given in Mrs. Rorer's clear and lucid style, so
that no one can possibly make mistakes.
A magnificent department on vegetables
will make the book welcome to the growing
cult of vegetarians. The scientific division of
the vegetables into groups, giving their con-
stituents, will prove of great value to invalids
afflicted with diabetes, kidney disease, etc.


This New Cook Book of Mrs.
Rorer's has no connection whatever
with her other Cook Book. It is not
a new edition of the old book. It is
entirely dissimilar, and constructed
along different lines. The two do
not in any way conflict with each
other.
The new book is an advance in
many particulars because Domestic
Science has advanced with rapid
strides during the past ten years.
This book is Domestic Science at
its best.
It covers all departments of
cookery thoroughly and well. For
instance, the department of Vege-
tables covers 163 pages, and is
divided into groups, according to
their constituent qualities. This
will prove of inestimable value to
the growing cult of vegetarians,
invalids afflicted with diabetes,
kidney disease, etc.
The illustrations are practical
and serve to make clear the methods
employed. There is one set of
pictures that shows the proper dress-
ing of the table during a course
dinner. This is a highly important
matter, and one not always under-
stood. Then there is a complete
set showing the proper method of
carving meats, poultry, game, etc.;
and many others illustrating special
features of the book.


Mrs, Rorer s
Philadelphia Cook Book
A Manual of Home Economies. By Mrs.
Sarah Tyson Rorer. 12 mo, nearly 600
pages, with portrait of the author; water-
proof and grease-proof covers, #1.75.
This is the cook book that
has been the friend and guide of
thousands of housewives for years
past. There is no better book
extant. It is an original book,
not a compilation from other
sources. It Is as good to-day in
its treatment of household cook-
ery as the day it was first issued.
The fact that 120,000 have been
sold is a sure proof of its good-
ness. It in no way conflicts with
Mrs. Rorer's New Cook Book.
You can use both advantageously.
The recipes are original and
practical. You are never in
doubt about the results of your
cooking. Everything has been
proved, and is bound to come
out right if you follow directions.


Mrs. Rorefs
Every Day Menu
Book
By Mrs. Sarah Tyson Rorer, author of
Mrs. Rorer's New Cook Book, etc. 12mo,
cloth, handsomely illustrated, $1.50 net;
by mail $1.62.
In the course of her teach-
ing and editorial work there have
come to Mrs. Rorer frequent re-
quests for a book that will provide
a daily bill of fare, one that will
be rational, its directions easy of
accomplishment, and give an ex-
cellent variety. Hence this Menu
Book. It contains a menu for
every meal in the year arranged
by months and days; menus for
special occasions; illustrations of
decorated tables for various
social events, with appropriate
menus; a department of menus
without meats. It will be found
a great help in the everyday
affairs of the household.


Canning and Preserving
By Mrs. S. T. Rorer, author of Mrs.
Rorer's Cook Book, Hot Weather Dishes,
etc. i2mo., with index, cloth covers,
50 cents.
In this volume Mrs. Rorer dis-
cusses at greater length than is
allowed in the limits of her work
on cooking in general, the canning
and preserving of fruits and vege-
tables, with the kindred subjects
of marmalades, butters, fruit j allies
and syrups, drying and pickling.
As in her Cook Book, the recipes
are clearly and simply given,
while an exhaustive index affords
easy reference to every subject.
"A useful little volume for the
preserving season. Mrs. Rorer's
exhaustive information on the sub-
jects of preserves, pickles, jellies,
syrups, and canned goods gener-
ally, is here placed at the service
of the public in a cheap and
convenient form."—Philadelphia
Inquirer.


Hot Weather Dishes
By Mrs. S. T. Rorer, author of Mrs.
Rorer's Cook Book, Canning and Preserv-
ing, etc. i2mo., with index, cloth covers,
50 cents.
Its name tells the whole story.
It is the only book of the kind.
Hot weather seems to suspend the
inventive faculty of even the best
housekeepers, and at a season
when the appetite needs every
help and encouragement this book
will be found of the greatest use.
Full of suggestions for tempting
and dainty dishes, with recipes
for presenting the substantials in
palatable forms. Contains a com-
plete index to all the recipes.
"A seasonable and appetizing
book, entitled Hot Weather
Dishes, by Mrs. Rorer, has just
been issued. It contains table
recipes for summer use. Salads,
vegetables, dishes of hot, or pre-
viously prepared meats, piquant
sauces, fruit omelets and summer
desserts are particularly attract-
ive."—Philadelphia Ledger.


Home Candy Making
By Mrs. S. T. Rorer, author of Mrs.
Rorer's Cook Book, Canning and Preserv-
ing, etc. i2mo, with index, cloth covers,
50 cents.
A veritable book of sweets,
full of choice recipes, with com-
plete instructions for making the
many delicacies that delight both
young and old. It is the result
of careful practice in teaching
beginners how to make attractive,
wholesome and palatable varieties
of home-made candies. As a rule,
these are made from uncooked
sugar and white of egg, and while
they may be palatable to some
persons, to the connoisseur they
are coarse and heavy. The excel-
lency of the recipes consists in
their simplicity and faithfulness to
minutiae.
"The book is very simple in
its explanations, very minute and
full, and, all in all, by far the best
working manual for home use of
which we have any knowledge."—
The Independent.


Bread and Bread-Making
By Mrs. S. T. Rorer, author of Mrs.
Rorer's Cook Book, Salads, etc. Long
l6mo, with Index; cloth, 50 cents.
Bread forms such an impor-
tant part of the daily fare, that a
book like this ought to be warmly
welcomed by housewives every-
where. It contains a chapter on
wheat and how to properly select
flour; then follows directions for
mixing, kneading, moulding and
baking, with a chapter on yeast.
The recipes cover the ground of
bread-making completely. In the
list we find white wheat bread,
whole-wheat bread, French and
Graham bread, 19th Century, Gol-
den Loaf, Swedish, etc. Then
there are the Small Breads, such
as Vienna Rolls, Pocket Book
Rolls, Crumpets, Muffins, German
Horns, Nuns' Puffs, etc. A chap-
ter on Second Cooking of Bread
gives us Zwieback, Toasts, Pulled
Bread, etc., followed by Quick
Breads, Steamed Breads and
Sweet Breads.


Made-Over Dishes
How to transform the left overs intc
palatable and wholesome dishes. With
many new and valuable recipes. By
Mrs. S. T. Rorer, author of Mrs.
Rorer's Cook Book, New Salads, etc.
Long i6mo., index; cloth, 50 cents.
We quote from the author's introduction:
"Economical marketing does not
mean the purchase of inferior
articles at a cheap price, but of a
small quantity of the best materials
found in the market; these mate-
rials to be wisely and economically
used. Small quantity and no
waste, just enough and not a piece
too much, is a good rule to remem-
ber. In roasts and steaks, how-
ever, there will be, in spite of
careful buying, bits left over, that
if economically used, may be con-
verted into palatable, sightly and
wholesome dishes for the next
day's lunch or supper.
"Never purchase the so-called
tender meat for stews, Hamburg
steaks or soups; nor should you
purchase a round or shoulder
steak for broiling, nor an old
chicken for roasting. Select a fowl
for a fricassee, a chicken for roast-
ing, and a so-called spring chicken
for broiling. Each has its own
individual price and place."


How to Use a Chafing Dish
By Mrs. S. T. Rorer. Cloth, 25 cents.
A valuable book for those who make use
of this delightful way of cooking. If you
do not know how to handle the dish this
book will explain, at the same time giving
you a great variety of recipes of a novel
and toothsome nature.
£$uick Soups
By Mrs. S. T. Rorer. Cloth, 25 cents.
As its name implies, this book is designed
for emergencies. Good for all times. Full
of choice recipes.
New Ways for Oysters
By Mrs. S. T. Rorer. Cloth, 25 cents.
To those whose experience with oysters is
limited to a stew, a pan, or a fry, this book
will open up a limitless vista of charming
feasts. There are immense possibilities in
the oyster.
Sandwiches
By Mrs. S. T. Rorer. Cloth, 25 cents.
A good sandwich comes into play on many
occasions. For luncheons, teas, and espe-
cially for the picnic time, you will find
this book a wonderful help. It is sur-
prising the infinite variety that can be
imparted to the sandwich.


Cakes, Cake Decorations
and Desserts
A Manual for Housewives. Simple and
up to date. By Charles H. King.
i2mo., illustrated by engravings of
numerous decorated pieces, with a sil-
houette chart for the guidance of the
learner; bound in cloth, stamped, $ i .00.
Mrs. Rorer says of this book:
"It has every virtue necessary
for a home manual, is simple,
plain and economical. The plates,
so well described, will enable
even an inexperienced person
after a few trials to ice and
decorate a cake, equal to an
expert. Mr. King has covered
the entire field of cake-baking,
cake-decorating, sugar-boiling and
sugar-spinning, with recipes for
fine candies. The book con-
tains twenty-one plates and many
patterns. I know of no other
book which covers this field, and
advise those doing fancy work
to secure its help."