.,..,,„«,s.* mi M . .jjr.ii-i-1. -1 1 ,,-m, i i - .r •« —"-"■"—■ ^"~ "Z^IZ^^.^^.^^^^ igiiliw| "^ • , "^ •' *'*'''4 tea-spoonful of salt, until tender. Drain; add Yi cup of cream or milk, i table-spoonful of butter; sea- 105 THE BRIDE'S COOK BOOK son with salt and pepper; reheat and serve hot. If the beans are very young they may be cooked in as little water as possible and served in this water to which has been added the butter and seasoning. Cream of Lima Beans, Soak 1 cup of lima beans over night. In the morning drain; add enough boiling water to cover well, and cook until tender; drain; add i table-spoonful of butter and i cup of milk, or Yz table-spoonful of butter and ^ of a cup of cream; season and reheat. Boiled Beets. Wash, but do not peel or cut the betts, and boil until tender; drop in cold water and rub off the skins. Cut in dice, season with salt and pepper; add one table-spoonful of butter. Beet Greens. Pick over and wash carefully the leaves and stalks of young beets. Boil until tender in an uncovered vessel. Salt pork may be added to the boiling water if desired; it not, season with butter when the greens are drained. Beet greens are very nice served with Corn Beef hash. Brussels Sprouts. Remove the wilted leaves from the sprouts, wash thor- oughly, and drop in cold water for a few minutes. Cook in boiling water to which has been added a tea-spoonful 106 THE BRIDE'S COOK BOOK of salt, until tender. Drain and pour over white sauce made according to the White Sauce recipe. Scalloped Brussels Sprouts. Remove the wilted leaves from i pint of Brussels sprouts, wash thoroughly, and drop in cold water for a few minutes. Cook in boiling water to which has been added a tea-spoonful salt, until tender. Remove from the fire and drain. Cut celery stalks into small pieces until you have Yi cupful; put in a frying pan with 2 table-spoonfuls of butter and cook slowly for five min- utes. Stir into the butter i heaping table-spoonful of flour and add slowly enough hot milk to make the proper consistency for sauce. Butter a baking dish; put in the sprouts; pour over the sauce; cover with a layer of but- tered crumbs and bake until brown. Baked Cabbage. Prepare and cook as for Boiled Cabbage ; drain ; season with salt, pepper and butter; place in a buttered baking dish; cover with sauce made according to the White Sauce recipe ; cover with a layer of crumbs and bits of butter ; bake until brown. Boiled Cabbage. Select a small, hard head of cabbage; remove the wilted leaves ; quarter and cut out the heart. Drop in cold water for a few minutes; cook uncovered in boiling water 107 THE BRIDE'S COOK BOOK to which has been added a tea-spoonful of salt, until ten- der. Put in a chopping bowl; season with salt, pepper, butter and vinegar (if desired) ; reheat and serve hot. Creamed Cabbage. Remove the wilted leaves; quarter; cut out the heart and chop i very small hard cabbage or Yi medium sized one. Cook as for Boiled Cabbage. When done drain and add salt and pepper; i table-spoonful of butter, and Yi pint of rich cream. Reheat and serve hot. Fried Cabbage. Put in a stew pan 2 table-spoonfuls of fryings, salt pork fat or butter; add i very small head of cabbage or half of a medium sized head, sliced fine on a cabbage slicer or with a knife ; season with salt and pepper ; cook slowly for i hour. Fifteen minutes before done, add 4 tablespoonfuls of vinegar. Carrots with Butter Sauce. Wash and scrape 2 large or 3 medium sized carrots; cut in thin narrow strips; drop in cold water for 10 or 15 minutes. Boil in salted water until tender. Pour off the water if there is too much for gravy. Rub together l table-spoonful of butter (scant) with a level table-spoon- ful of flour; season with salt and pepper; add to the boil- ing liquid; pour over the carrots and sprinkle with a little chopped parsley. 108 THE BRIDE'S COOK BOOK Boiled Carrots. Cut up 2 medium sized carrots into Yi inch dice; boil in salted water lo minutes. Pour off the water until i pint is left; sprinkle with i table-spoonful of sugar; re- turn to the fire and cook until tender, stirring often to mix the carrots with the sugar. When the water has boiled away; add i table-spoonful of butter and i tea- spoonful of lemon juice. Carrots and Peas. Wash and scrape ; do not pare as the best flavor is near the skin. Cut in small cubes and cook in boiling water until soft. Drain and add an equal quantity of boiled green peas. Season with salt and pepper and allow a tablespoonful for a half a pint of the vegetables. Carrots and Turnips. Wash and scrape the carrots and turnips and cut into dice. Cook separately until soft in boiling water, to which has been added a table-spoonful of salt. Drain and add if desired, a half a cup of boiled peas. Make a sauce of three table-spoonsful of butter into which has been rubbed 2 table-spoonsful of flour; add i cup of stock or hot water and a half a cup of cream. Season with pep- per and salt and pour over the vegetables. To make the sauce richer, the yolks of 2 eggs may be added just before servmg. Creamed Cauliflower. Select cauliflower with white head and fresh looking, green leaves. Remove all the leaves and the stalk; drop log THE BRIDE'S COOK BOOK in cold water for a few minutes; cook in boiling water, to which has been added i tea-spoonful of salt, until ten- der. Drain ; separate the flowerets ; return to the fire with lYi cups of white sauce made according to the White Sauce recipe. Cauliflower au Gratin. Prepare and cook as for Creamed Cauliflower. Place the whole cooked cauliflower on a pan ; cover with crumbs and bits of butter; place in the oven until brown; remove to a small platter and pour around ij^ cups of white sauce made according to the White Sauce recipe. Cauliflower with Cheese. Prepare as for Cauliflower au Gratin. Before covering with crumbs, sprinkle with grated cheese ; brown and pour around sauce made according to the White Sauce recipe. Celery with White Sauce. Remove the outer stalks of the celery for cooking, keep the centre to serve raw ; wash and cut the stalks for cook- ing into small pieces. Cook in boiling water to which has been added ]/i tea-spoonful of salt, until tender; drain and add to i J^ cups of sauce made according to the White Sauce recipe. Celery Fritters. Prepare and cook the celery as for Celery with White Sauce. Dip the pieces, which should be about 2 inches in length in Fritter Batter and fry in hot lard or fat. 110 THE BRIDE'S COOK BOOK Corn on the Cob, Select corn which is well filled out but not so old that the kernels cannot be easily cut with the finger nail. Re- move the husks and pick off all silks. Cook for fifteen minutes in salted boiling water. Stewed Sweet Corn. Remove the husks and pick off all silks. Cut the corn from the cob with a sharp knife; scrape the cob; season with salt and pepper; add very little water and stew i 9 minutes. To 1 pint of corn pulp add 1 large table-spoon- ful of butter and 1 tea-cup full of cream or milk. Corn Drops. Husk and pick off the silks from the corn ; cut from the cob until you have 2 tea-cupfuls of pulp; add 2 eggs, well beaten and Yz cup of flour; season with salt and pepper. Drop with a table-spoon into hot fat. Corn Southern Style. Chop 1 can of corn ; add 2 eggs well beaten, 1 table- spoonful of butter and i pint of hot milk; season with salt and pepper; turn into a well greased baking-dish and bake until firm. Baked Corn and Beans. Cut sweet corn from the cob until you have Yi pint. Have Yz pint of shelled beans, and lay in a bean pot in alternate layers with the corn, between which has been sprinkled salt and pepper. Scald the rind of Y2. pound of salt pork; cut the rind with deep gashes and bury the pork 111 THE BRIDE'S COOK BOOK in the corn and beans until only the rind is exposed. Cover with water and bake for 6 or 7 hours, add water as it cooks ^"^^y- Succotash. Cook separately }4 pint each of green corn cut from the cob and shelled beans. The corn may be boiled on the cob and cut off afterward if desired. Put together; add 1 table-spoonful of butter; season with salt and pepper and reheat before serving. Fried Cucumbers. Slice green cucumbers lengthwise and ]/\ of an inch thick. Salt and pepper them and dredge in flour; fry in butter slowly turning several times; cook until crisp. Dandelions. Remove as much of the root of the dandelion as is pos- sible without the leaves falling apart. Wash very thor- oughly in several waters. Cook in boiling water to which has been added a large pinch of salt and a few slices of bacon or salt pork. When tender place in a colander to drain. Put l table-spoonful of butter in a frying pan; press all the water possible out of the dandelions and put in the pan to reheat ; season with salt, pepper, and vinegar if desired. Remove to a dish and garnish the top with hard boiled eggs. Fried Egg-Plant. Pare an egg-plant and cut in slices about 3/4 inch thick; drop in salt water and soak over night, if possible. In the morning put in fresh water for Yi hour or until ready to 112 THE BRIDE'S COOK BOOK fry. Sprinkle with salt and pepper; dredge with flour; or dip in egg and roll in cracker crumbs. Fry in hot fat. Stuffed Egg-Plant. Select an egg-plant with a green stem; cut a piece from the end for a cover, leaving the stem for a handle. Re- move the pulp and soak in salt water; stand shell in salt water while preparing the ingredients, and all bitterness will be removed from the plant. Drain pulp and chop ; add 2 cups of grated bread crumbs, 1-3 cup of water, 1 cup of stewed tomatoes. Melt 2 table-spoonfuls of butter in a frying pan ; add the pulp and fry until the egg-plant is soft. Drain the shell; wipe; polish and fill; cover with the piece cut from the top. Bake 30 minutes in a moder- ate oven. Fried Hominy . Pour hominy mush into a buttered bread pan. Let cool; cut in thin slices and fry in butter or hot fat until brown. The slices will be more crisp if fried slowly. Hominy Croquettes. To 2 cups of boiled or steamed hominy add just enough milk to wet it; add the beaten yolk of 1 egg; season with salt. Shape into flat round cakes and fry in hot lard or butter until brown. Baked Mushrooms, Wash the mushrooms, removing stems, and place in a well buttered baking dish. Sprinkle with salt and pep- 113 THE BRIDE'S COOK BOOK per and bits ot butter; add Y^ cup of cream; bake lo min- utes ; serve on buttered toast. Broiled Mushrooms. Wash the mushrooms ; remove the stems and place the caps in a broiler which has been well buttered. Broil 5 minutes, turning after the first 3 minutes. Be sure that the hollow side is up for the last broiling that the juices may be preserved. Put a small piece of butter and a sprinkling of salt and pepper in each cap. Remove care- fully to pieces of dry toast. Serve hot. Fried Mushrooms. Wash the mushrooms; remove the stems; peel the caps and cut into small pieces. Put 2 table-spoonfuls of but- ter in a sauce pan ; dredge mushrooms with flour and pour into the butter; add 10 drops of onion juice; season with salt and pepper; cook 5 minutes. Sprinkle with a little finely chopped parsley; add a very little water; cover and steam for 2 minutes longer; serve hot on dry toast. Stewed Mushrooms. Remove the stems from the mushrooms; peel the cap and cut both into small pieces. Put 2 table-spoonfuls of butter in a saucepan; melt; add the mushrooms; season with salt and pepper; dredge with flour; add ^ cup full of boiling water; cover and cook slowly for 10 minutes. 114 THE BRIDE^S COOK BOOK Onions — T^o Extract Juice. Peel the onion and rub on a coarse grater, allowing the juice to drip through the holes into a saucepan. Boiled Onions. Remove the skins from the onions and put over to cook in boiling water, changing the water twice during the first 20 minutes of boiling. Cook until tender; drain; add enough milk to cover; season with salt and pepper and a table-spoonful of butter; return to the fire for five minutes. , Onions in Cream. Prepare the same as for Boiled Onions. Pour over cream sauce made according to the Cream Sauce recipe. Fried Onions. Remove the skins from 6 medium sized onions. Cut in thin slices and put in a frying pan with a table-spoonful of butter or f ryings. Season with salt and pepper and fry until brown, stirring often. Scalloped Onions. Prepare and cook as for Boiled Onions. Cut in pieces and place in a buttered baking dish; add 3/2 cupful of cracker crumbs and bits of butter; cover with White Sauce and bake until brown. Oyster-Plant with White Sauce. Wash; scrape and drop at once into cold water to which has been added a little vinegar to prevent discol- 119 THE BRIDE'S COOK BOOK oration. Cut in thin slices and cook in boiling salt water until soft. Drain and add sauce made according to the White Sauce recipe. Oyster-Plant Croquettes. Scrape the oyster-plant; drop in cold water; cut in thin slices and cook in boiling salt water until tender. Mash and when cool shape into round flat cakes ; roll in cracker crumbs; dip in beaten egg; roll again in crumbs and fry in hot lard or fryings until well browned. Parsnips with Butter Sauce. Wash and scrape parsnips; cut in eighths; cook until soft. Pour over sauce made according to the Butter Sauce recipe. Fried Parsnips. Be sure the parsnips are young or they will be woody. Scrape ; wash and cut in thin slices. Fry in butter or hot fat over a moderate fire until well browned. Add a little water and allow to simmer for ten minutes. Parsnip Fritters. Wash; cut in half and boil the parsnips with the skins on until tender. Drop into cold water and push off the skins; season with salt, pepper and a table-spoonful of butter to a pint of parsnips. Mash; shape into small, flat cakes ; dredge with flour and fry in butter or fryings until brown. 116 THE BRIDE'S COOK BOOK Boiled Peas. Shell the peas and cover with cold water; boil until tender, and just before the peas are done season with salt; have about enough water to serve as a sauce ; add i table- spoonful of butter and a little cream if desired. If the peas are to be served as a garnish, they should be drained and served dry. Peas with Cream Sauce. Prepare and cook as for Boiled Peas; add a pint or more of milk, a table-spoonful of butter and a pinch of salt. Thicken with a tea-spoonful of flour rubbed smooth in a small table-spoonful of butter. Spinach. Pick over the spinach, removing the roots and wilted outside leaves. In washing use two pans and lift from one to the other, leaving the sand in the bottom. Be sure that it is thoroughly clean. If young and tender no water is used in cooking. Put over a very slow fire until the juice is drawn out; cook uncovered until tender. If the spinach is old, cook in boiling water. When tender drain through a colander. Put i table-spoonful of butter in a frying pan; press all the juice possible out of the spinach and put in the pan to reheat; season with salt, pepper, and vinegar if desired. Garnish with slices of hard boiled eggs. The flavor is improved by boiling a few slices of bacon with the spinach. 117 THE BRIDE'S COOK BOOK Baked Squash. Cut squash in pieces about five inches square. Remove seeds and stringy portion; sprinkle with salt; place in a buttered baking pan in the oven and cover for the first half hour. Bake until very soft. Spread with butter and serve in the shell. The squash may be scraped out of the shell ; seasoned with salt, pepper and butter and mashed. Boiled Squash. Cut in inch pieces, peel and remove seeds and stringy portion. Boil until very tender; drain; mash; season with salt and pepper ; add i table-spoonful of butter to a pint of squash. tomatoes — to Peel. Wipe the tomatoes; pour over them sufficient boiling water to cover well. In a very few minutes the tomatoes can be skinned easily without any waste. If tomatoes are to be eaten raw, they should then be thoroughly chilled. Baked 'tomatoes. Select 6 firm tomatoes, cut off the stem end, and with a sharp spoon remove the pulp; season with salt and pep- per; add y^ table-spoonful of sugar, 34 cupful of bread crumbs and Y^ tea-spoonful of onion juice. Mix thor- oughly and return to the shell; replace the small slice 118 THE BRIDE'S COOK BOOK which was cut from the top of the tomato ; bake in a slow oven 3/4 of an hour. Lift into a dish with a pan cake turner. Garnish with parsley. Broiled Tofnatoes. Slice, with or without skinning; dip in cracker crumbs, then in beaten egg and again in cracker crumbs ; broil for 6 or 8 minutes and serve hot on buttered toast. Scalloped tomatoes. Pour off part of the juice from a can of tomatoes; put a layer of bread crumbs in the bottom of a buttered baking dish; then a layer of tomatoes with butter, pep- per and salt. Continue until the dish is full, finishing with crumbs. Bake in a moderate oven until well done and brown. Chopped onion, if liked, added to each layer, greatly improves the flavor. 'tomato Jelly. To Yi can of tomatoes, or 4 medium sized fresh toma- toes, add Yi tea-spoonful of cinnamon, j/4 tea-spoonful of cloves, Yi a small onion, 1 table-spoonful of vinegar, a bay leaf and a pinch of salt and one of pepper. Cook until the tomxatoes are dissolved; add 1 tea-spoonful of Knox' gelatin which has previously been soaked in Ya cup of water. Pass the tomatoes through a seive and pour over the gelatin while hot. Pour into small moulds or jelly glasses (^ full) and set on ice. Serve on lettuce leaf with mayonnaise dressing. Tomato jelly is very nice with cold meats, roasts and fish. 119 THE BRIDE'S COOK BOOK Stewed tomatoes. If fresh tomatoes are to be used, scald, peel and slice into a saucepan. Stew for 15 minutes, season with salt, pepper and a table-spoonful of butter. Serve on but- tered toast cut in cubes. Canned tomatoes may be used and generally need less cooking. Creamed turnips. Wash and pare the turnips; cut in cubes and cook in salted boiling water until tender. Drain and pour over sauce made according to the White Sauce recipe. Mashed "turnips. Wash and pare turnips; cut in quarters and cook until soft. Drain, mash, and season with salt, pepper and butter. 120 Oh, herbaceous treat! 'Xwoula tempt the dying ancnorite to eat. Sydney Smith I SALADS Salads made of green vegetables should be served as fresh and crisp and cold as possible. This may be accom- plished by allowing the vegetables to stand for one-half hour in ice cold water; then wrap in a towel and place in the refrigerator until as short a time as possible before serving. If before serving, the vegetables are dried, the oil will cling. For this reason, oil should be used before vinegar if the two are used at the table without being mixed into a dressing. The salad dressing should be added at the table as green vegetables wilt soon after dressing is placed on them. Cold cooked vegetables, such as string beans, beets, asparagus, potatoes, cauliflower, etc., are very good served with salad dressing. The Plain French Dressing does very well for this. Unlike green vegetable salads, these salads are better if prepared and put in the refrigerator an hour before serving. Meat salads, made with any kind of cold cooked fish, lobster, oysters, eggs, chicken, etc., combined with fresh green vegetables are delicious. The meat should be pre- pared with the dressing and allowed to stand in the re- frigerator an hour before mixing with the green vege- tables. Boiled Dressing. Mix thoroughly i tea-spoonful of mustard, 2 tea- spoonfuls of salt, a pinch of cayenne pepper and 2 table- spoonfuls of sugar; rub into these ingredients 2 table- 123 THE BRIDE'S COOK BOOK spoonfuls of melted butter; add i cup of cream and the whites of 3 eggs, beaten stiff. Pour in slowly, stirring constantly, j/2 cup of hot vinegar. Put in a double boiler and cook until thick. This is a recipe for a comparatively large quantity, but it is given in full, as the dressing will keep for two or three weeks if kept in a cool place. How- ever, it may be cut in half if desired for only one service. Cream Dressing. Yolks of 5 eggs, 5 table-spoons of vinegar, 5 table- spoons of melted butter, 1 tea-spoonful of salt, j/2 tea- spoonful of mustard, 1 Yz tea-spoonfuls of sugar, a pinch of cayenne pepper. Put eggs in double boiler and beat very light. Have vinegar hot, to boiling point, and pour into the eggs, stirring all the time. Then add melted but- ter and sugar, salt, mustard, and pepper and cook until the consistency of whipped cream. For 1 table-spoon of the mixture add 3 table-spoons of the whipped cream and mix thoroughly. This mixture should be put in jelly glasses and kept in ice-box. It will serve four or five times. French Dressing. Mix thoroughly 3^4 tea-spoonful of salt, Y^ tea-spoon- ful of pepper and 2 table-spoonfuls of vinegar; add 4 table-spoonfuls of olive oil, a few drops at a time. 9 drops of onion juice may be added if desired, or, if only a very little of the flavor is desired, the salad dish may be rubbed with a slice of onion or a piece of garlic. 124 THE BRIDE'S COOK BOOK Mayoiinaise Dressing. Beat well with a silver fork on a large flat plate the yolks of 2 fresh eggs. Add i level tea-spoonful each of dry mustard and salt well mixed together. To this add a tea-cupful or more of oil, beginning with a few drops at a time, mixing well, and adding the remainder gradu- ally, together with the juice of one lemon. If the mix- ture separates the oil is being added too rapidly. In that case add a few drops of lemon juice and stir well, before putting in more oil. All of the ingredients should be cold when used. (It takes from half an hour to one hour to make the dressing, as it must be thoroughly stirred during all the mixing.) When the dressing is finished place in a china bowl and cover tightly until ready for use. If the weather is warm the dressing should be put on ice. Mayonnaise T^artare. Chop olives, sour pickles and onion and add to the Mayonnaise dressing. Use pearl onions instead of the chopped onions if they are to be had. Spanish Dressing. Mix thoroughly Yi tea-spoonful of powdered sugar, j/2 tea-spoonful of paprika pepper and ]/i tea-spoonful of salt; add one table-spoonful of German mustard; add alternately, a little at a time, 2 table-spoonfuls of vine- gar and 7 table-spoonfuls of olive oil. This salad dress- 12^ THE BRIDE'S COOK BOOK ing is delicious with green vegetables and may be served in the place of French Dressing. Asparagus Salad. Cook the stalks of asparagus until tender. If canned asparagus is used it need only be drained. Chill thor- oughly; cut in pieces, discard the ends if these are tough. Arrange on lettuce leaves and serve with French Dress- ing. Beet Salad. Slice cold boiled beets; line a salad bowl with crisp lettuce leaves; add the beets; season with salt and pep- per; squeeze over them the juice of a lemon. Let stand at least Yz hour before serving. Oil may be added if desired. Cabbage Salad. Shred cabbage until you have Yz pint; add i medium sized or 2 small cucumbers, sliced thin; add 2 chopped tomatoes, l tea-cupful of chopped celery, a handful of minced water cress and i tea-cupful of hickory nut or pecan nut meats chopped. Mix with Mayonnaise Dress- ing. Serve in cups made from cucumber shells or on crisp chilled lettuce leaves. Set in the refrigerator until the moment of serving and serve with Mayonnaise Dress- ing. Stuffed Cabbage Salad. Select a small hard head of cabbage; remove all the outside wilted leaves. Cut out the center of the cab- 126 THE BRIDE'S COOK BOOK bage without destroying the appearance of the head and you have an attractive dish in which to serve your salad. Slice half the cabbage which you have taken out either with a sharp knife or on a cabbage slicer; chop an equal amount of celery. Mix with cream dressing made accord- ing to the Cream Dressing recipe. Serve on a folded napkin, garnished with the tips of the celery. Cold Slaw. Chop or shred as much cabbage as you wish to serve. The following dressing will furnish Yz pint of cabbage and may be reduced or enlarged according to your needs. To Yi cup of vinegar add i table-spoonful of sugar, Yi tea-spoonful of mustard, a generous pinch of salt, and a sprinkling of pepper. Put over to boil. Cream 2 table- spoonfuls of butter with i tea-spoonful of flour ; add to the boiling vinegar, stirring constantly to prevent lump- ing; cook five minutes, and as soon as taken from the fire, add 1 egg, well beaten. Mix the dressing while hot with the cabbage. Serve cold. Stuffed California Cherries. Seed as many large California cherries as you wish to serve; stuff with English walnut or pecan meats, finely chopped. Serve on a crisp lettuce leaf with a cream dressing. Chicken Salad. Boil a plump fowl until tender. When cool tear meat from bone. Remove all fat, gristle and skin. 127 THE BRIDE'S COOK BOOK Cut the meat into small cubes; do not hash it. If pos- sible, use only the white meat. To the chicken add about one-half as much celery, cut in pieces about one-quarter of an inch long. Mix thor- oughly and sprinkle with salt and a few drops of lemon juice. Then place on ice. Just before serving the salad add dressing and stir well together. Enough dressing should be used to make the salad moist. Put a spoonful or more of the salad on a lettuce leaf, place on top of each portion a tea-spoonful of the May- onnaise Dressing and garnish with lemon, cold hard boiled eggs, cut in thin slices, capers, or pitted olives cut in halves. Sweet Spanish peppers may also be used as a garnish with good effect. Note. Cold boiled turkey (white meat only) makes a fine salad. Combination Salad. Line the salad dish with leaves of crisp, fresh head lettuce; stand around the side of the bowl, slices of tomatoes; fill the centre of the dish half full of sliced cucumbers and sliced radishes; chop fine i full stalk of fresh celery, discarding all pieces which are not tender. Make a hollow in the center and fill with the chopped celery mixed with i table-spoonful of pearl onions, or if these are not to be had, one table-spoonful of chopped onion. Serve with dressing made according to the 128 THE BRIDE'S COOK BOOK Spanish Dressing Recipe. Garnish with cold boiled eggs. Cucumber Salad. Cut off a thick piece at both ends of the cucumber; pare and cut four deep gashes lengthwise, one on each side of the cucumber. Cut the cucumber, crosswise, into thin slices, without cutting all the way through, that the cucumber may keep its original shape. Serve on let- tuce leaves with French Dressing. Plain Cucumber Salad. Pare and cut the cucumber, crosswise, into thin slices. Arrange on chilled plates with or without lettuce leaves and serve with Plain French Dressing. Cucumber Baskets. If the cucumber is short make one basket of it and if long make two baskets. Cut a piece from both ends of the cucumber. Cut a piece from each side, leaving a piece over the top in the shape of a basket. Cut out the pulp and mix with sufficient tomato, cut in pieces, to refill the baskets. Arrange on lettuce leaves and return to the refrigerator until the moment of serving. Serve with French Dressing. Cucumber and tomato Salad. Place two lettuce leaves on a chilled salad plate ; add three slices of chilled tomatoes; pile on top of this, 129 THE BRIDE'S COOK BOOK cucumbers cut in dice, or in thin slices. Serve with Mayonnaise Dressing. Egg Salad. Cut in halves as many hard boiled eggs as you wish to serve, allowing i egg for each person. Remove yolks and force both yolks and whites through a potato ricer; moisten with French Dressing; add Yi tea-spoonful of mustard and a little cayenne pepper. Serve each egg on a chilled lettuce leaf. Endive Salad. Set the stem end of endive in water, taking care not to wet the leaves. Use only the well blanched leaves; wipe off with a damp cloth; serve with French Dressing. Garnish with slices of radishes. Flaiiz Fruit Salad. Peel 2 oranges ; separate into sections and remove the pulp. Peel 3 bananas and cut into slices. Wash Yi pound of Malaga grapes ; cut each grape in half, remove the seeds and if the skins are tough, peel before cutting. Put the fruit together and add the meats from Y^ dozen English Walnuts. Serve with French Dressing. Any kind of fresh fruit can be added to suit the taste. Pine- apple juice or any other fruit juice may be used instead of the French Dressing. Always chill before serving. 130 THE BRIDE'S COOK BOOK Frmt Salad in Canteloupe Cups. Cut in half as many canteloupe as you wish to serve, allowing a half for each person. Remove the seeds with a spoon being careful not to cut the cup. Fill with fruit salad made according to the Plain Fruit Salad Recipe. Serve on chilled lettuce leaves. Fruit Salad in Orange Cups. Cut in half as many canteloupes as you wish to serve, allowing a half for each person. Remove the pulp with a spoon being careful not to cut the cup. Fill with fruit salad made according to the Plain Fruit Salad Recipe. Serve on chilled lettuce leaf. Lettuce Salads With Egg. Arrange thoroughly washed, chilled, crisp lettuce on a platter. Boil as many eggs as you wish to serve. When cold remove the shell and cut the eggs in half; remove the yoke without cutting the white; mash yolks fine, allowing iJ/4 table-spoonfuls of olive oil and Yi tea- spoonful of mustard for three eggs ; season with salt and pepper and add sufficient vinegar to thin. Cut off the end of each egg to allow it to stand upright ; fill with the dressing. Serve on lettuce leaves. Lobster Salad. Drain the liquor from one can of lobster ; turn out on a plate and pick to pieces removing all the bones ; add 5 131 THE BRIDE'S COOK BOOK or 6 gerkins; 5 or 6 olives, from which the stones have been removed; chop; season with salt and pepper; place in the refrigerator to chill. Just before serving mix with Mayonnaise Dressing; serve on a bed of lettuce; garnish with hard boiled eggs. Mushroom Salad, Stew one can of mushrooms until tender; cut into small pieces and season with salt and pepper. Pour over them 1 table-spoonful of oil and 3 table-spoonfuls of vinegar, well mixed. Let stand in the refrigerator 2 or 3 hours. When ready to serve add Yi the quantity of chopped celery that you have of mushrooms. Serve on celery or lettuce leaves with Mayonnaise Dressing. Nut and Lettuce Salad. Wash and shred fine with the hands 2 heads of fresh, crisp lettuce; chop 1 cup of English Walnuts; add the lettuce; arrange in the centre of lettuce leaves. Serve with Mayonnaise Dressing. Fink Salad. Remove the shells from as many hard boiled eggs as you wish to serve; when cold let stand in beet liquor until they take on the shade of pink desired; cut in halves and shape whites in petals. Serve on chilled let- tuce leaves with Mayonnaise Dressing. 132 THE BRIDE'S COOK BOOK Potato Salad. Boil Yz dozen potatoes with their skins on ; when cold, skin and chop. Add two small onions, chopped with 3 pieces of celery; season with salt and pepper; garnish with hard boiled eggs and serve with Mayonnaise Dress- ing. Rose Salad, Boil a number of beets of uniform size ; while hot pour cold water over them and remove the skins; hollow out the centres. With a sharp knife knife cut the hollowed beets into petals, cutting down 2-3 of the way. In the centres drop a table-spoonful of Mayonnaise Dressing and around this arrange kernels of nuts. Serve on chilled lettuce leaves. String Bean Salad. Mix thoroughly 2 cups of cold, cooked string beans with French Dressing; add 1 tea-spoonful of finely chop- ped chives; garnish with slices of radishes cut crosswise. Serve on lettuce leaves. Sweetbreads in tomato Baskets. Select as many good sized, firm tomatoes as you wish to serve. Scald with boiling water and the skin may be slipped off easily. Set aside to cool. Cut in basket shape, leaving a piece over the top for a handle; scoop out the pulp and return the "baskets" to the ice. 6 good sized sweetbreads will fill a dozen baskets. Select as 133 I' HE BRIDE'S COOK BOOK many sweetbreads as you will need to fill your baskets. Clean and drop into cold water for Yi hour; remove the fat and skin; simmer gently for 20 minutes in boiling water to which has been added a generous pinch of salt. Drain and let stand on ice until cold and firm; cut into dice. I^ut small sprays of parsley into your baskets; fill with bits of sweetbreads and bits of lettuce. Serve on a chilled lettuce leaf with Mayonnaise Dressing. Tomato and Celery Salad. Prepare the tomatoes the same as for Stuffed Tomato Salad. To the pulp in the chopping bowl add enough celery to fill the shells; chop; fill the shells and set on the ice to chill. Serve the same as the Stuffed Tomato Salad. Tomato-Gelathi Salad. Stew 8 medium sized tomatoes or i can of tomatoes with 1 teas})()()nfid of cinnamon, yi tea-spoonful of cloves, 1 small onion, i bay leaf, 2 table-spoonfuls of vinegar; season with salt antl pepper. Stew initil the tomatoes arc dissolved. Have soaked l table-spoonful of Knox's galatin in j/z cup of cold water. Pass toma- toes through a sieve; pour over gelatine while hot. Turn into molds; set on ice to chill. Serve on lettuce leaves with Mayonnaise Dressing. Stuffed Tomato Salad. Select the number of tomatoes desired. Be sure they arc firm and as nearly as possible the same size. Pour 134 THE BRIDE'S COOK BOOK scalding water over them and the skin can be easily slip- ped off . Set aside to cool. Cut off the stem end ; scoop out the pulp and put into a chopping bowl; add suffi- cient amount of cucumber, onion, celery and radish to fill the empty shells. A few peanuts may be added if desired. Season with salt and pepper; chop and stir in sufficient Mayonnaise Dressing to make the right con- sistency. Fill the shells and set on ice to chill. Serve on crisp, chilled lettuce leaves, with Mayonnaise Dress- ing poured over the top just at the moment of serving. Waldorf-Astoria Salad. Chop equal quantities of apple and celery, separately. Put together and moisten with Mayonnaise Dressing; season with salt and pepper. Serve on celery or lettuce leaves with Mayonnaise Dressing. The salad may be served in cups made from apples and placed on lettuce leaves. Watercress Salad. Remove the roots ; pick over and wash the watercress thoroughly, making sure that there are no water bugs. Drain and chill. Arrange on chilled plates and serve with either French Dressing or Plain French Dressing. Watercress and Cucumber Salad. Prepare the watercress as for the Watercress Salad. Add chilled cucumbers cut in dice or in thin slices. Serve with French Dressing. 135 THE BRIDE'S COOK BOOK Water Lily Salad. Cut the whites of hard boiled eggs into pointed petal- like strips ; arrange in shape of lily on lettuce leaves cut to resemble the leaves of the lily. Mix the yolks of the eggs with Mayonnaise Dressing and fill the centres of the lilies. Put one or two yolks through a seive or a potato ricer and scatter over the petals. Sprinkle with French Dressing. 136 DESSERTS PIES AND PASTRY Plain Pie Crust. Use pastry flour and have the shortening thoroughly chilled. For one pie, use i cup of flour, a pinch of salt and 1-3 cup of shortening. Add enough ice water to make the paste. Toss on a floured board ; press together ; roll out, lightly, with the rolling-pin, being careful not to bear down and to always handle the paste as lightly as possible. Spread with lard; make a roll of the paste; cut off 1-3 of the roll for the upper crust; roll out the larger piece for the bottom crust. Spread the top crust with lard. Bake in a hot oven. When but one crust is used, a strip of the paste should be fluted around the edge, making the crust deeper. The quicker puff paste is made the lighter it will be. A brisk oven is needed for all pastry. A very simple test will show the right heat. Insert a piece of white note paper into the oven and after five (5) minutes take it out. A pale yellow hue on the paper will indicate that it is too slow for ordinary puff paste ; a nice brown color, decided in tone, shows that the heat is just right. A very dark brown shows too much heat. 139 THE BRIDE^S COOK BOOK Flaky Fie Crust. Put 1 cup of flour on the breadboard; add a pinch of salt, 3 table-spoonfuls of ice cold butter, chopped through the floor; add 3 table-spoonfuls of ice water; toss together; roll lightly; bake in a very quick oven. Mrs. E. C. Hoag. Pie Crust For Dyspeptics. To 1 cup of flour, add 1 heaping tea-spoonful of bak- ing powder and Yi tea-spoonful of salt; sift together; work in lightly 2 table-spoonfuls of shortening, prefer- ably cooking oil, though fresh butter or melted suet may be used, but not lard. Add sufficient water to render the paste soft enough to be easily handled. If fresh butter is not to be had for the shortening it may be washed as following: Scald a wooden bowl, and let stand for a few minutes filled with cold water; wash the hands in hot water and then in cold. Place the butter to be washed in the bowl under a faucet of running cold water; squeeze the butter through the fingers until free from milk and salt. Apple Fie. Pare; core and cut in eighths, 5 or 6 sour apples. Put a layer into an under crust; heap in the remainder, mak- ing a little higher in the centre; add ]/i cup of sugar, a sprinkling of either nutmeg or cinnamon, whichever flavor is preferred, a pinch of salt, 1 , tea-spoonful of 140 THE BRIDE'S COOK BOOK lemon juice, a little grated rind of the lemon, and put bits of butter over the top. Bake in a moderate oven that the apples may become thoroughly cooked. Apple Fie for Dyspeptics. Fill a deep earthen plate with slices of tart apples; add 34 cup of sugar, Y^ cup of water and Y^ tea-spoonful of cinnamon; sift on the top about a table-spoonful of flour. Cover with paste made according to the Pie Crust for Dyspeptics, rolled thick; bake until well brown and the apples tender, and a toothsome and harmless dessert will result. A little butter on the top of the fill- ing adds to the flavor of the pie, though not to its diges- tibility. If an undercrust is preferred, the same quan- tity will suffice, rolled thinner, and a small hollow plate used. Berry Pies. Berry pies are baked with two crusts. They can be made of either fresh or canned fruit. No rule can be given for adding sugar as the tartness of the fruit must be considered ; however, an average, is a cup of sugar to a quart of fruit. Sprinkle with flour to prevent cooking over in the oven. Cherry Pie. Wash and seed the cherries ; put in an under crust with a scant cup of sugar; sprinkle with flour; add 3 table- spoonfuls of water; put on the upper crust and bake. 141 THE BRIDE'S COOK BOOK Cocoanut Fie. To 3 slightly beaten eggs, add i cup of sugar, i cup of fresh shredded cocoanut, or 3^ cup of package cocoanut ; beat well; add i pint of milk; put in partly baked under crust; bake until solid. Beat the whites of 2 eggs stiff; add 2 tea-spoonfuls of powdered sugar; spread over the top of the pie; bake until brown. Cream Fie. Beat together the white of i egg, 3^2 tea-cupful of sugar, 1 table-spoonful of flour and 1^ tea-cupfuls of milk. Place in a partly baked under crust; sprinkle with nutmeg; bake in a moderate oven until solid. Custard Pie. To 3 slightly beaten eggs, add Yz cup of sugar, a pinch of salt and nutmeg to taste. Pour in a partly baked under crust in a moderate oven and bake until solid. If the oven is too hot the combination of eggs and milk will curdle. The rule applies in all cases where eggs and milk are baked together. Lemon Fie. To 2 well beaten eggs, add 1 cup of sugar, the grated yellow of 1 lemon rind, the juice of 1 lemon, 1 table- spoonful of soft butter; mix well; add 4 table-spoonfuls 142 THE BRIDE'S COOK BOOK of cold water; place in a partly baked crust; bake until the filling is solid. Mince Pie. To sufficient amount of any good mince meat, either home-made or prepared, to fill an under crust, add a few chopped apples, 2 table-spoonfuls of brandy and a sprinkling of sugar. Cover with an upper crust and bake until brown. Reheat slightly before serving. Peach Pie. Slice peaches in an under crust; sprinkle with Yi cup of sugar; add 3 table-spoonfuls of water; put on upper crust and bake. Pie Plant Pie. Wash, skin and cut in Yi inch pieces, sufficient pie plant for 1 pie. Put on the stove with hot water to cover; let come to a boil; drain; put into an under crust; sprinkle with flour; add a scant cup of sugar; cover with small bits of butter; put on upper crust; bake until brown. Prune Pie. Wash 3/2 pound of prunes and soak in cold water for an hour or more. Cook in the same water until soft; remove the pits; cut the prunes in pieces and put in a partly baked under crust; add 3 table-spoonfuls of sugar, 1 table-spoonful of lemon juice and a sprinkling of flour; put small bits of butter over the top and bake. 143 THE BRIDE'S COOK BOOK Pumpkin Pie. Cut in pieces and steam the pumpkin until soft ; press through a strainer. To 1^/2 cups of the steamed pump- kin, add 3 table-spoonfuls of brown sugar, j^ tea-spoon- ful of ginger, 2 eggs, a large pinch of salt, a small pinch each of cinnamon, and ginger, and 2 cups of milk or milk and cream mixed; bake in a deep, partly baked under crust; bake until the filling is done. Squash Pie. Steam pieces of squash until soft. To 1 large cup of the steamed squash add l egg, 2 table-spoonfuls of sugar, a large pinch of salt, a small pinch each of cinnamon, ginger and nutmeg, and a scant cup of cream or milk; put in a partly baked under crust; bake until the filling is done. Sweet Potato Pie. To i}4 cups of boiled and mashed sweet potatoes, add 3 eggs, Y\ cup of molasses, 2 tea-spoonfuls of brandy, Yz tea-spoonful of salt, sugar to taste; add 1 pint of milk. Bake in an under crust. T^rans parent Pie. To the yolks of 2 eggs, add 1-3 of a cup of butter; 2-3 of a cup of sugar, l table-spoonful of flour, 2 tea-spoon- fuls of brandy, and a grating of nutmeg. Bake in a lower crust which has been baked nearly done before adding the filling. Beat the yolks of the 2 eggs to a stiff 144 THE BRIDE'S COOK BOOK froth; add 2 table-spoonfuls of powdered sugar; return to the oven and bake a delicate brown. Fig T^arts. Line gem tins with rich paste made according to the Flaky Pie Crust recipe. Remove from the tins. Boil i pound of hgs, cut fine, i cup of sherry wine, i cup of water until the figs are tender and the whole is the con- sistency of jam. When cold fill the pastry cups. Whip Yi pint of cream; sweeten; flavor with vanilla; cover the top of each tart. This recipe makes a dozen delicious tarts. Lemon l^arts. Pare the rinds from 4 lemons and boil the rinds until tender, changing the water once; beat very fine; add J4- pound of blanched almonds, cut thin, ^ pound of cut loaf sugar, the juice of the lemons and a little grated lemon peel; simmer to a syrup. When cold turn into a shallow tart dish, lined with paste made according to the Flaky Pie crust recipe, rolled thin; lay bars of paste across the top and bake. Strawberry T'arts. Fill tart shells with an equal quantity of strawberries and sugar; do not fill too full, but allow room for a syrup to form; put strips across the top and bake. Any other berries, or currants may be substituted in the place of the 145 THE BRIDE'S COOK BOOK strawberries. Raspberries and gooseberries are espe- cially good. Strawberry T^oast. Toast, on one side until light brown, as many slices of toast as you wish to serve. Allow a large tea-spoonful of butter for each Strawberry Toast. Put into a frying- pan and melt. Crust the strawberries slightly and sweeten to taste. Lay the toast in the frying-pan, toasted side up; cover with strawberries; fry until the bread is browned, basting with the butter; remove from the fire; pour over the juice of the berries and serve while the toast is hot. PUDDINGS Puddings are of three kinds — boiled, steamed and baked. Allow a little longer time for steamng a pud- ding than for boiling. Boiling requires twice the time required for baking. Puddings that are to be boiled should be put into plenty of boiling water and kept at a steady boil. A baked pudding should be stirred once or twice after it has set, so that the fruit may not all sink to the bottom, while one that is boiled should be turned over for the same reason, and also to keep it from sticking to the bot- tom of the kettle. On removing a pudding tied in a cloth plunge it quickly into a basin of cold water and the cloth may 146 THE BRIDE'S COOK BOOK readily be removed. The cloths used should be washed without soap unless very well rinsed afterwards. Just before filling the cloth dip it into boiling water, squeeze it and dredge it with flour. Angel Charlotte Russe. Soak 1 table-spoonful of gelatine in Y^ ^^P ^^ ^^^^ water; dissolve in Yz cup of boiling water; add i cup of sugar. When the mixture is cold add i pint of rich cream beaten stiff, Y^ pound of blanched and chopped almonds, 6 rolled stale macaroons, 12 marshmallows cut in small pieces, 2 table-spoonfuls of chopped candied cherries and flavor with vanilla or cherry. Turn into a wet mold; chill. Remove from the mold when thoroughly chilled and serve with angel cake. Bread Fudding. Slice and cut in bits, then roll as fine as possible, 6 or 8 slices of stale bread; put in a mixing bowl ; add i quart of milk, 1 well beaten egg, )4 tea-cupful of molasses, i table-spoonful of butter, Y^ tea-cupful of seeded raisins, a grating of nutmeg or a pinch of cinnamon, whichever seasoning is preferred. Bake until brown in a moderate oven and serve with Hard Sauce, made according to the recipe. Burnt Almond Charlotte [Hen Persons) . Make a custard of i pint of milk, the yolks of 3 eggs, 1 cup of sugar and Y^ tea-spoonful of vanilla. Set aside 147 THE BRIDE'S COOK BOOK to cool. Put )4 ^^ ^ cup of sugar into a skillet; melt slowly and brown without burning; add y\ pound of blanched almonds, cut fine, stir constantly for 3 minutes; turn into a dish and when cold chop; add Yi pint of sweetened whipped cream to the cold custard; then add nearly a box of Knox' gelatine which has been soaked 1 ^ minutes in a little cold water; when it begins to set, add the nuts; pour into moulds. Serve with whipped cream, sweetened. Mrs. L. B. Phelps. Chocolate Charlotte. Line Charlotte Russe cases with Lady Fingers or fresh Sponge Cake; fill with Blanc-Mange that is not too stiff, but creamy in texture. Heap with a table-spoonful of whipped cream and serve ice cold. Chocolate Pudding. To 1 pint of milk add Yi cup of sugar; let come to a boil and add 2 table-spoonfuls of cornstarch, moistened with cold water; let thicken; divide, and to half add j4 cake of chocolate. Put in jelly glasses in layers. Chill and serve with whipped cream. Cocoanut V lidding. To 1 pint of sweet milk, add the yolks of 2 eggs, well beaten, 2 large table-spoonfuls of shredded cocoanut and Yz cup of rolled cracker crumbs; beat thoroughly; flavor with vanilla; bake Y^ hour. Cover with a frosting made from the whites of the eggs beaten to a stiff froth and 148 THE BRIDE'S COOK BOOK sweetened with 2 table-spoamtuls of suf^ar. Return to the oven and bake a delicate brown. A table-spoonful of shredded cocoanut may be added to the meringue. Cottage Pudding. To 1 j/2 cups of sugar, add 3 table-spoonfuls of melted butter, 1 egg, well beaten, and i cu\) of milk. Sift into these ingredients, 1 pint of fiour to which has been added 2 tea-s[)oonfuls of baking powder. Add berries or any fruit desired and bake in a loaf. Serve with sauce made according to the Cream Sauce recipe. Cracker Pudding. To 1 pint of scalded milk, add 2 large table-spoonfuls of rolled cracker crumbs, a scant table-spoonful of butter and 2 eggs, slightly beaten. Bake 20 minutes and serve with Plain Sauce made according to the recipe. Dandy Pudding. Place in a pudding dish a layer of boiled rice, sea- soned with sugar and nutmeg, and to which has been added suflicient cream to rc-nder it thin. Cover with a layer of preserved (juinces; then a layer oi rice; another layer of (juinces; cover with the beaten whites of 2 eggs. Bake in a slow oven for 20 minutes, watching that it does not burn. Serve with cold whipped cream. Date Pudding. To 1 cup of chopped walnuts and i cup of seeded dates, add 2 eggs, well beaten, l scant cup of sugar, a 149 THE BRIDE'S COOK BOOK pinch of salt, and i tea-spoonful of baking powder and 1 table-spoonful of flour, sifted together. Bake 20 min- utes in a slow oven. M. Crosby. Hanover Pudding. To 1 cup of chopped beef suet, add Yz cup of molasses, 1 cup of seeded raisins, i tea-spoonful of soda, dissolved in water, and a generous pinch of salt; mix thoroughly; add lYi cups of sweet milk; stir in slowly sufficient flour to make a stiff batter. Steam 3 hours and serve with sauce made as follows: To 1 scant cup of sugar add Yz cup of butter and 1 table-spoonful of flour; stir to a cream and thin with boiling water. Flavor with favorite ex- tract or wine. Mrs. F. H. Snyder. Hurry-Up Pudding. Spread an inch layer of cold boiled rice in a low glass dish; arrange about this, squares of bright colored jelly, preserves, or fresh fruit, such as raspberries or straw- berries; dust with powdered sugar, and on top heap little pyramids of whipped cream. Serve with wafers. Kiss Pudding. Boil 1 quart of milk with 4 table-spoonfuls of corn- starch dissolved in a little cold milk, 4 tabLe-spoonfuls of sugar and the well-beaten yolks of 4 eggs; stir constantly to prevent burning or lumping. When thick and perfectly smooth, remove to a pudding dish; spread over the top a frosting made from the beaten whites of the eggs, 1 150 THE BRIDE'S COOK BOOK cup of pulverized sugar, and i teaspoonful of vanilla. Place in the oven until of a light brown color; take out; sprinkle with grated chocolate and set aside to cool. Lemon Rice Pudding. Boil 1 cup of rice until thoroughly cooked; remove from the fire ; beat the yolks of 3 eggs to a cream ; add the grated rind of 1 lemon, 1 cup of sugar, the boiled rice and pour into a buttered pudding dish; bake for Yi hour. Whip the whites of the eggs to a stiff froth; add 2 cups of sugar and the juice of 1 lemon. Pour over the pud- ding and place in the oven to brown. Orange Pudding. Put on the fire, 1 quart of milk; when it comes to a boil, add the yolks of 2 eggs, well beaten, 2 table-spoonfuls of powdered sugar, 2 table-spoonfuls of cornstarch, moist- ened with a little water and a pinch of salt; beat together thoroughly. Put over the fire and when they come to a thick cream remove and set aside to cool. Peel 2 oranges, cut in bits, being careful not to use any of the white pith. Place in a buttered baking dish and sprinkle with 1 cup of powdered sugar. Beat the whites of 2 eggs to a stiff froth; add 1 table-spoonful of powdered sugar. Pour the cornstarch mixture over the oranges; cover with the beaten whites of the eggs ; set the baking dish in a pan of cold water and set in the oven just long enough to bake a delicate brown; place on the ice to cool; serve thor- oughly chilled. 151 THEBRIDE'S COOK BOOK Old Fashioned English Plum Pudding. Soak 1 pound of stale bread in i pint of hot milk and set aside to cool. When cold add Yi pound of sugar, yolks of 8 eggs, beaten to a cream, i pound of raisins, stoned and floured, i pound of currants, washed and floured, 34 pound of citron, sliced and floured, i pound of beef suet, chopped and salted, i table-spoonful of nutmeg, mace, and ground cloves, mixed. Beat the whole well ; add the whites of the eggs, beaten to a stiff froth; pour into a cloth previously scalded and floured; tie firmly; leaving room for the pudding to swell; boil 6 hours; serve either hot or cold with Hard Sauce or Favorite Sauce. E. W. Prune Whip. Wash and stew till tender, i pound of California prunes; set aside to cool; press through colander to re- move the seeds and skins ; beat hard ; add 2 cups of sugar ; stir in the whites of ^ eggs, whipped stiff; beat again; pour into a pudding dish and bake until it puffs and is of a golden brown color. Serve with whipped cream. Rice and Apple Pudding. Cook in a double boiler, or boil together, 2 table-spoon- fuls of rice and i pint of milk; add 3 table-spoonfuls of sugar and the well-beaten yolks of 2 eggs. Select enough sound apples to fill a baking dish; pare; scoop out the cores and boil in sugar syrup, until clear, like preserves. 152 THE BRIDE'S COOK BOOK Line a baking dish with the rice; place the apples in the centre; fill the holes made by the removal of the cores with stewed raisins or jelly; fill all the space between the apples with rice. Cover with the whites of the eggs beaten to a stiff froth and 2 table-spoonfuls of sugar; brown and serve with sweetened cream. Suet Fuddzng. To 1 cup of New Orleans molasses add i cup of sweet milk and i cup of chopped suet. Sift together 2 cups of flour, I tea-spoonful of soda, a generous pinch of salt, a small pinch each of cinnamon, cloves, allspice (spices ground) and a grating of nutmeg. Mix thoroughly ; fold in 1 cup of pecan meats broken fine; add more flour if necessary to make a stiff batter. Steam 2 or 3 hours ; place in the oven for a short time. Serve with Plain Sauce made according to the recipe. Tapioca Pudding. Soak 3j/4 table-spoonfuls of tapioca in 1 pint of milk over night; add 3 eggs well beaten, 1 grated lemon rind, 3 table-spoonfuls of sugar; flavor with lemon or vanilla extract; bake in a moderately quick oven. If Minute Tapioca is used it need not be soaked. Pudding Sauces. Caramel Sauce. Put 1 cup of sugar into a sauce pan and stir over the fire until brown, being very careful not to burn; add a in l^HE BRIDE'S COOK BOOK tor yl liour; remove the cinnamon :nul the sauce is ready to serve. If the stick ot cinnamon is not at hand, use j/l tea-spoonful of ground cinnamon. Custard Cream Sauce. Beat th<' yolks of 4 egjj;s until light; add y> cup of sugar and i pint of cream or rich milk; stir constantly un- til the sauce comes to a boil. Favorite Sauce. Beat together until very light, 1 tea-cupful of pow- dered sugar, I egg and the yolk of another; add a wine glass of wine heated very hot. loainimj Sauce. Melt a cup of sugar in '^ table-spoonfuls of water; let come to a boil; stir in a glass of wine and lastly, the whites of 3 eggs, beaten to a stiff froth. Hard Sauce. Beat or cream together, 1 cup of sugar and '/> cup of butter, h lavor to tastt^; form in pyramiils or any fancy shape; chill and serve with hot putlding. Letnon Sauce. To I large cup of sugar, add '^ cup of butter; cream them; add 1 egg, well beaten, 1 tea-spoonful of nutmeg, 3 table-spoonfuls of boiling water, all the juice, and half the peel of 1 lemon. Beat hard for 10 minutes before K4 THE B AIDE'S COOK BOOK adding t\\v. boiling water, \\\vn put it in a few drops at a time. Put in a doiihlc boiler until hot, but do not allow to boil; stir constantly. Maple Sauce. Dissolve 1 pint of maple su^ar in a rupfid of water; heat and add l/z tea-s|)oonl ul of butter antl 1 tea-S[)oon- ful of fiour rubbed together; flavor to taste or serve with eup of boiling water and let simmer for 15 minutes. Set aside to cool. Cinnamon Sauce. Put 1 cup of brown su^ar and 1 ( up of l)oi]inf]j water into a saue(' j)an with a stick of cinnamon; boil {gently only th(^ maple flavor. This sauce is very ^M)od with steamed puddings. Molasses Sauce. \a)\\ together for 1 ^ or 20 minutes, 1 cu[) of molasses, j/i cuj) of water, l tal)l('-s|)oonful of butter, a pinch of salt, a pinch of cinnamon and l table-spooniul of vin- egar. Plain Sauce. Cream yl eup of butter and 1 cup of brown su^ar, add- ing the sugar a litth: at a time; add alternately, a few drops at a time, 4 table-spoonfuls of cream and j/4 tea- spoonful of vanilla. '95 THE BRIDE'S COOK BOOK Spanish Sauce, Stir 1 table-spoonful of dissolved cornstarch into i tea-cupful of boiling water; add 2 table-spoonfuls of vinegar, i table-spoonful of butter, i cup of sugar and half a grated nutmeg. This sauce is very nice with Cot- tage Pudding. Strawberry Sauce. Rub 3^2 cup of butter and i cup of sugar to a cream ; add the beaten white of an egg, and lastly, i cup of crushed strawberries. Serve in a sauce pitcher, to be poured over the pudding at the table. Whipped Cream. Whip 3/4 pint of double cream (sometimes called "whipping cream" by dealers) to a stiff froth and set on ice. Beat the whites of 2 eggs stiff ; add 3 table-spoonfuls of powdered sugar. Stir the beaten eggs into the whipped cream just before serving and color with fruit juice, preferably cherry. CUSTARDS AND GELATINS Bavarian Cream, Soak Yi box of gelatin in a little cold water for 15 minutes ; scald 1 pint of rich milk with 4 table-spoonfuls of sugar; add the gelatin and the beaten yolks of 4 eggs; take from the fire and add 1 tea-spoonful of vanilla. While it is cooling, whip 1 pint of cream to a stiff froth. 156 THE BRIDE'S COOK BOOK When the gelatin is nearly cold, stir in the whipped cream gently; pour into moulds which have been thor- oughly chilled; set on ice until moment of serving. Charlotte Russe. Soak 2 table-spoonfuls of gelatin in a little cold water for 15 minutes; dissolve with a cup of boiling water; add 4 table-spoonfuls of powdered sugar; when cool, strain slowly into a pint of rich cream which has been chilled and whipped to a stiff froth, stirring all the while the gelatin is being poured in. Put between layers and on the top of sponge cake, or turn into individual moulds lined with lady-fingers or spongje cake cut to fit the moulds. Leave in a cold place until serving time. Cherry, Strawberry or Raspberry Gelatin. Mash 1 quart of fruit; add 1 cup of powdered sugar or more if the fruit is very acid, and rub through a seive. Dissolve Yi package of gelatin in a little cold water; add 1 pint of hot sweet milk; strain and when nearly cool but not hard, add 1 pint of whipped cream and the fruit juice. Pour into chilled moulds and set on ice. Chocolate Jelly. Soak 3/4 box of gelatin in cold water; add 1 pint of boiling water and 2 cups of sugar which has been mixed with 34 of a cup of grated chocolate ; stir until thoroughly dissolved and mixed; flavor with vanilla and pour into moulds ; serve with whipped cream. 157 THE BRIDE'S COOK BOOK Coffee Jelly. Make the same as Lemon Jelly, omitting the lemon juice and adding 2 cups of strong coffee. Serve with sugar and cream. If tlie coffee is not prepared in a per- colator, l)c sure it is well settled and clear. l'!a//i Custard. 1\) the slightly beaten yolks of ^ eggs, add 9 table- spoonfuls of sugar; poiu' over this i (juart of hot milk. Bake in cups set in hot water. Bake in a slow oven and tlo iu)t leave in the oven too long. Test with a knife blade, if it comes out clean, the custard is done. Cover with the whites of eggs, beaten to a stiff froth and sweet- eneti; serve cold. Emerald "Jelly. Soak a package of Knox's gelatine in a cup of cold water for 1 ^ minutes; add a cup of boiling water antl stir until dissolved ; add 2 cups of sugar, the juice of 3 lemons and a wine glass of white wine. Strain and pour into movdd and as it begins to set, add bits of shredded pine- apple and I 2 pound ot white California grapes. When turned out of the mould on the plate to serve, dress the top with a few marshmallows and put whipped cream arouiul the base of the jelly. Use Burnett's leaf green coloring when you soak the gelatin. A wee bit goes a great way and you must judge for yourself as to the shade. k8 THE BRIDE'S COOK BOOK flench Cream. To I pound of su^ar add the yolks of 9 <*^gs; heat for 10 minutes; stir in 3 ounces of Hour; add 2 (juarts of scakied nulk; stir in the whites of tlie eggs, well heaten ; flavor with vanilla. Fruit Salad Gelatin. Soak 1 package of gelatin in 1 cup of cold water; dis- solve witli 1 (juart of hoi ling water; strain and when partly cold add slices of oranges, slices of hananas, white grapes and candied cherries. Set away on ice to chill and serve with whipped cream. Any fresh fruit may he used with this recipe. Lemon Jelly. Soak Yi box of gelatin in cold water for i <; minutes; 4 tea-spoonfuls of baking powder. Put in cake pan in alternate layers or drops with the white. Marshmallow Cake Cream ^ of a cup of butter and 2 cups of sugar; add 1 cup of milk and 2}4 cups of sifted flour, to which has been added 2 heaping tea-spoonfuls of baking powder; 221 THE BRIDE'S COOK BOOK fold in last, the whites of 6 eggs, beaten to a stiff froth. Bake in layers and put together with filling made accord- ing to the Marshmallow Filling recipe. Missionary Cake. Cream i cup of sugar and Yi cup of butter; add i cup of sour milk in which has been dissolved, Y^ tea-spoonful of soda; yolks of 3 eggs, 1 cup of strawberry or black- berry jam, 34 tea-spoonful of nutmeg, 1 tea-spoonful of cinnamon, and 2 cups of sifted fiour. Save the whites of eggs for the icing. Bake in layers and put togethe^r with Boiled Icing. Molasses Cake. Beat together Yz cup of shortening, 1 cup of molasses and Yi cup of brown sugar ; add 2 well beaten eggs, 1 tea- spoonful of soda, dissolved in j/4 cup of sour milk; 1 tea- spoonful of ginger, and 2 cups of sifted flour. Bake in a large shallow pan in a slow oven. Mountain Cake. Cream 1 cup of butter and 2 cups of sugar; add 1 cup of milk, 4 cups of sifted flour, j/2 tea-spoonful of soda and 1 of cream of tartar, flavoring to taste, and the yolks and whites of 6 eggs, beaten separately. Nut Layer Cake. Cream 2 cups of sugar and 1 scant cup of butter; add 1 cup of milk and 3 cups of sifted flour to which has been added 3 tea-spoonfuls of baking powder; fold in last, 222 THE BRIDE'S COOK BOOK the whites of 5 eggs, beaten to a stiff froth. Bake in lay- ers and put together with a nut filling made according to the Sour Cream Filling recipe. Nut Sticks. Rub Yi table-spoonful of butter into 1 pint of flour; add 1 even tea-spoonful of baking powder, Yi tea-spoon- ful of salt; mix thoroughly; add just enough milk to roll into dough; roll J/^ inch thick; brush with milk; and spread with chopped hickory nuts ; press into dough with rolling pin ; cut into rings and sticks ; lay in greased pans and bake a delicate yellow. Serve with the salad course. Orange Cake. Cream 1 cup of butter and 3 cups of sugar; add the yolks of 3 eggs well beaten, the grated rind and the juice of 1 large orange, and 2 table-spoonfuls of lemon juice. Add alternately, 1 cup of milk and 4 cups of sifted flour to which has been added 1 tea-spoonful of soda and 2 tea-spoonfuls of cream of tartar. Bake in a moderate oven in a funnel-shape pan. When cool cover with any desired icing. Plain Cake. Beat the yolks of 4 eggs ; add 1 cup of sugar which has been creamed with 2/3 of a cup of butter; add Yi cup of milk, 2]/2. cups of sifted flour, and flavoring to taste; add the beaten whites of the eggs. 223 THE BRIDE'S COOK BOOK Pork Cake. To 1 pound of solid salt pork, chopped fine, add i pint of boiling water, 3 cups of New Orleans molasses, 1 cup of sugar, 2 table-spoonfuls of cinnamon, 1 pound of seeded raisins, dredged with flour; 2 tea-spoonfuls of soda, dissolved in the molasses; and 8 cups of sifted flour. Mrs. I. R. Wheeler. Found Cake. Beat 1 pound of butter to a cream; stir in 1 pound of sugar; add the grated rind, and the juice of 1 lemon; 10 eggs, yolks and whites beaten separately; beat all to- gether, thoroughly, sift into the mixture 1 pound of flour; beat thoroughly; bake in tins lined with buttered paper, in a moderate oven. This cake is delicious and will keep for weeks. Snow Cake. Beat the whites of 10 eggs to a stiff froth; add iJ/4 tumblers of sugar, 1 tumbler of sifted flour, to which has been added 1 tea-spoonful of cream of tartar; a pinch of salt and flavoring to taste. Spice Cake. No. i. ■ Cream j/4 cup of butter and 1 cup of sugar; add 1 egg, 3/2 cup of molasses, >4 cup of sour milk, in which 1 tea- spoonful of soda has been dissolved; Y^ tea-spoonful of cloves, 2J/4 cups of sifted flour, Yi cup of raisins. Bake 224 THE BRIDE'S COOK BOOK 30 minutes in a moderate oven. This cake is very nice baked in gem pans. Mrs. F. S Genung Spice Cake. No. 2. Cream 2 cups of brown sugar and Yi cup of butter; add 2 whole eggs and 1 extra white, well beaten. Dis- solve 1 tea-spoonful of soda in 1 cup of sour milk; add to the mixture with 1 tea-spoonful of allspice, y-2. tea- spoonful of cinnamon, Y^ tea-spoonful of cloves, Y'^ ^^^" spoonful of nutmeg and 2 cups of sifted flour. Beat all well together and bake in a loaf. Mrs. J. Graves. Sponge Cake. Beat the yolks of 4 eggs for 5 minutes; add 1 cup of sugar, 4 table-spoonfuls of cold water, the whites of the eggs, 1 cup of sifted flour, to which has been added 1 table-spoonful of baking powder; flavor with lemon ex- tract and bake in a moderate oven. Sunshine Cake. Beat separately, yolks and whites of 5 eggs; put to- gether, and add 1 cup of sugar; stir well, and beat in gen- tly, 1 cup of flour; flavor with 1 tea-spoonful of vanilla or lemon ; bake in a moderate oven for 30 or 40 minutes. Wedding Cake. Cream 1 pound of light brown sugar and 1 pound of butter; add 12 eggs, yolks and whites beaten separately, and 2 tea-spoonfuls of English mixed spices. Flour 2 225 THE BRIDE'S COOK BOOK pounds of seeded raisins, 2 pounds of currants, j^ pound of citron, cut in small pieces, and ^ pound of blanched almonds. The currants and raisins should be thoroughly washed and rubbed dry before flouring. Add the fruit to the mixture; add 2 glasses of whisky and 2 table- spoonfuls of lemon juice. White Cake^ No. i. Sift lj/2 cups of flour and i tea-spoonful of baking powder into a bowl ; add l cup of sugar. Fill a cup half full of butter ; add the whites of eggs to the cup and fill with sweet milk; pour into the bowl with the flour and sugar; flavor to taste, and beat for 5 minutes, by the clock. A yellow layer cake may be made by substituting yolks instead of the whites. Mary E. Hedding. White Cake. No. 2. Cream \]/i cups of sugar and Yi cup of butter; add 1 cup of sweet milk, 2^^ cups of sifted flour, to which has been added 1 heaping tea-spoonful of baking powder; flavoring to taste, and the beaten whites of 5 eggs. Olive Reynolds. Icings and Fillings for Cakes. Almond Cream Filling. To 1 cup of sweet milk, add the well beaten yolks of 3 eggs, 2 table-spoonfuls of sugar and 1 tea-spoonful of 226 Safely Washes Fine fabrics I -I Lingerie, laces, silk stockings and waisls, baby flannels, fn% blankets and all those fine fabrics which would be harmed ^^t by ordinary laundry methods. \JJ}^ THE BRIDE'S COOK BOOK cornstarch. Cook until smooth and thick; stir in ^ pound of blanched and chopped almonds, and flavor with lemon. Put between the layers of the cake, and ice the top with Plain Boiled Icing, sticking almonds over the cake. Boiled Icing. Plain. Boil 2 cups of sugar and I/2 cup of water together un- til the syrup hairs as it drips from the spoon; pour this syrup over the beaten whites of 2 eggs, stirring until smooth. Different flavorings and colorings may be used, and nuts and fruits may be added. Have the cake out of the oven before making the icing, that it may have your whole attention. Bride s Icing. Melt in double-boiler, j/l pound of marshmallows. Make a boiled icing of 1 cup of sugar and 5 table-spoon- fuls of water, boiled together until the syrup hairs. Pour while hot over the beaten white of 1 egg; add the marshmallows, and beat until thick and cool enough to spread between the layers and on the top of the cake. Caramel Filling. Boil together 2 cups of coffee "C" sugar and ^ cup of sweet milk until it hairs when dropped from the spoon ; add a piece of butter the size of a walnut, and flavor with vanilla; beat until thick enough to spread, but spread before it is cold. L. D. Adams. 227 ^v THE BRIDE'S COOK BOOK Chocolate Filling. Cook over hot water until melted, 3 ounces of choco- late, 1 table-spoonful of butter, ^4 cup of cream and Yi cup of sugar; put over the fire and boil until a soft ball will form between the fingers when dropped into cold water; stir in Yi cup of chopped nut meats; set aside until nearly cool; add 1 tea-spoonful of vanilla; spread between the layers and on the top of the cake. Mrs. E. C. Hoag. Chocolate Icing. To i cup of sugar, add i)4 bars of chocolate (grated) , butter the size of a walnut and 2 tea-spoonfuls of water. Cook from 5" to 8 minutes; beat until it becomes thick; spread on the cake. Cocoanut Filling. I Whip the whites of 2 eggs until stiff; add 1 cup of powdered sugar and enough fresh shredded or desiccated cocoanut to thicken. Spread between the layers and on the top of the cakes ; sprinkle on as much cocoanut as the filling will hold. Fig Filling. To the Plain Boiled Icing, add 1 pound of figs which have been picked over, washed, chopped and cooked un- til tender. Spread between layers, reserving enough of the plain icing for the top. 228 THE BRIDE'S COOK BOOK Lemon Cream Filling. Cream i cup of sugar and Yi cup of butter; add the juice and grated rind of i large lemon; add i table- spoonful of flour, the well beaten yolks of 3 eggs and 1 cup of hot water. Cook in a double boiler until the mix- ture thickens ; spread between the layers of the cake ; add icing to the top. Lemon Icing. Squeeze sufficient lemon juice over 2 cups of pulver- ized sugar to make it soft enough to spread ; put between the layers and on the top of the cake, adding English walnut meats to the top. J. H. G. Maple Filling. Boil 1 pound of pounded maple sugar in just enough water to keep from burning. When it hairs remove from the fire and beat until it begins to cool, taking care that it does not set. Pour slowly over the whites of 2 eggs which have been beaten to a stiff froth and mixed with 1 cup of powdered sugar. Spread on the layers and top; sprinkle with English walnut meats. Marshmallow Filling. To 2 cups of sugar add enough water to dissolve; boil until the syrup hairs; while hot drop into the syrup Yi pound of marshmallows. Pour all (hot) into the beaten whites of 3 eggs. Spread between the layers, dropping cut marshmallows between and on the top of the layers. Mrs. M. R. Forbes. 229 THE BRIDE'S COOK BOOK Minnehaha Fillmg. Boil together i cup of sugar, i cup of chopped rais- ins and 1 cup of water until thick enough to spread nicely; add i cup of chopped nut meats. Orange Icmg. Make a Plain Boiled Icing, and add the juice and grated rind of i orange; beat until thick; spread between the layers, adding bits of orange to the top of the cake. Pineapple Filling. Add 1 pound of chopped pineapple to the stiffly whipped whites of 2 eggs, and i cup of powdered sugar. Sour Cream Filling. Beat the yolks of 5 eggs until light; add 1 cup of su- gar, 1 cup of sour cream and 1 cup of chopped nut meats ; flavor with a few drops of almond extract. Cook the eggs, cream and sugar; add the nuts and flavor. Cookies, Doughnuts, etc. Almond Cakes. Beat for ]/i hour, 3 eggs and 1 cup of sugar; add 2 cups of sifted flour and Yz pound of blanched almonds, chopped; drop from a spoon on greased tins, and bake in a quick oven. Chocolate Bars. Grate 1 cup of chocolate; add 3 well beaten eggs, 1 cup of sugar, 1 table-spoonful of brandy; 1 cup of 230 THE BRIDE*S COOK BOOK chopped almond or walnut meats, i large tea-spoonful of baking powder, and enough sifted flour to allow roll- ing into long strips. Bake in a moderate oven and when done, cut in bars. Hickory ISJut Cookies. Beat 3 eggs until the whites and yolks are well mixed ; add 1 cup of chopped hickory nut meats dredged with flour; Yi cup of sugar, 3/^ cup of melted butter, i tea- spoonful of soda, and about 3 cups of sifted flour; roll thin; cut and bake in a moderate oven. Northern Cookies. Cream ij/2 cups of sugar and 2/3 of a cup of butter; add 2 eggs, well beaten, 1 tea-spoonful each of nutmeg, cloves, and cinnamon; 1 tea-spoonful of soda dissolved in 4 table-spoonfuls of sour milk; 1 cup of raisins, can- died orange peel (chopped fine), candied cherries and English walnuts ; and enough sifted flour to make a stiff dough; cut in squares and bake in moderate oven. Beat the whites of 2 eggs with enough powdered sugar to make stiff; spread over the tops of the cookies when cold. Mrs. E. W. McClure. Oatmeal Cookies. Cream 2 cups of brown sugar and 1 3/2 cups of shorten- ing; add 4 eggs well beaten, 1 tea-spoonful of soda, 4 cups of sifted flour, 1 cup of oatmeal, 1^/2 pounds of chopped raisins, and nutmeg and cinnamon to taste. 231 THE BRIDE'S COOK BOOK Roll out; cut, and bake in a moderate oven, in a greased pan. Mrs. Engels. Rich Cookies. Cream 2 cups of sugar and i cup of butter; add 2 well beaten eggs, 2/3 of a cup of sour milk to which has been added 1 tea-spoonful of soda; sift 2 tea-spoonfuls of cream of tartar into a little flour; add sufficient sifted flour to make a dough which can be handled; roll thin, and bake crisp, in a buttered pan. ^pice Cookies. Cream 2 heaping cups of brown sugar and 2/3 of a cup of butter; add 3 well beaten eggs, 2/3 of a cup of sour milk to which has been added 1 tea-spoonful of soda; 1 cup of raisins, 1 cup of chopped nut meats, Yi tea-spoonful of ginger, 1 tea-spoonful of cinnamon, and enough sifted flour to make a very soft batter; drop into buttered pan and bake. M. G. B. Dough72uts. Beat 3 eggs until light, add 1 Yi cups of sugar, 3 table- spoonfuls of melted lard, a pinch of salt, a grating of nutmeg, i]/z cups of sour milk, to which has been added 1 tea-spoonful of soda; and sufficient sifted flour to make a dough which can be rolled out. Fry in hot lard and sprinkle with powdered sugar. Be sure that the lard is just at the boiling point; if not hot enough, it will soak into the doughnuts, and if too hot will burn. 232 THE BRIDE'S COOK BOOK Ginger Snaps. Beat together i pint of molasses, i cup of butter, 2 tea-spoonfuls of ginger, 2 tea-spoonfuls of soda, and sufficient sifted flour to make a stiff dough; roll out; cut and bake. Mrs. Chamberlin. Hermits. Cream ij/2 cups of sugar and i cup of butter; add 4 eggs well beaten, 4 table-spoonfuls of sour milk to which has been added 1 tea-spoonful of soda; 2 tea-spoonfuls of cinnamon, l tea-spoonful of cloves, 1 cup of chopped raisins, and sifted flour enough to make a soft dough. Roll thin, as for wafers, and bake. C. H. P. Hypocrites. Beat 3 eggs very light with a generous pinch of salt; add lYz table-spoonfuls of sugar, 1 large table-spoon- ful of melted butter, and sifted flour enough to roll out thin ; cut in narrow strips and fry the same as doughnuts ; sprinkle while hot with powdered sugar. Hypocrites are very nice served with coffee as a light refreshment, or at luncheon. Kisses. Beat together until stiff, the whites of 4 eggs and a short pint of sugar. Whip until the mixture retains its shape ; drop on buttered paper placed in the bottom of a pan, and bake in a slow oven. 233 THE BRIDE'S COOK BOOK Marguerites. Beat 2 eggs slightly; add i cup of brown sugar, 2/3 tea-spoonful of salt, and Yi cup of sifted flour, to which has been added Y^ tea-spoonful of baking powder. Mix well, and add a cup of pecan meats cut fine; bake in small fancy buttered tins, decorating each cake with half a nut. Oatmeal Wafers. Rub together 1 cup of brown sugar and 1 cup of short- ening; add 2 cups of rolled oats and 1 tea-spoonful of soda dissolved in 2 table-spoonfuls of boiling water. If more liquid seems necessary, add a little more boiling water. Mix well, and allow to become cold before roll- ing out. Bake quickly, in buttered pan. Vanities. Rub 34 cup of butter and Y\ cup of lard into 2 cups of sifted flour; add 1 egg, and a little salt, and mix well with ice water; roll thin; cut in squares; brown in hot lard. Serve with honey . CEREALS Appetizo. Pour over a table-spoonful of hot milk and send to the table; sliced peaches or bananas are delicious with Ap- petizo. 234 THE BRIDE'S COOK BOOK Celery Flakes and Egg-O-See. Celery Flakes, Egg-O-See and all flake foods are greatly improved by toasting a few minutes in the oven before serving. Cracked Wheat. Cracked Wheat should soak several hours before cook- ing. Like oatmeal, it takes long cooking before being right for the stomach. Cream of Wheat. Cream of Wheat is probably the quickest and easiest breakfast-food to prepare. Cook according to the direc- tions on the box. OatfTieal. Quaker Oats are probably the best on the market, and as oatmeal should be thoroughly cooked, it is a good plan to cook while preparing the evening meal, and reheat in the morning. Put i cup of oatmeal in the top part of the double boiler; this will take nearly a quart of boiling water; set over the fire until it boils up well; place over the hot water and cook for 2 or 3 hours. If liked dry, oatmeal may be eaten after being cooked from 40 to 60 minutes. Serve with sugar and cream. Fettijoh72. This food is delicious, prepared according to the direc- tions on the package and served with sliced bananas. 235 THE BRIDE'S COOK BOOK Boiled Rice. Pick over and wash i cup of rice. Have 2 quarts of water boiling on the fire; add 2 tea-spoonfuls of salt; add the rice, very slowly, stirring constantly. The rice may now be cooked over the fire for 30 minutes or until soft, or it may be put into a double boiler and steamed for 45 minutes. When preparing rice for dessert, use half the quantity of water and when this is absorbed, add scalded milk. In case the rice is boiled over the fire; put it in a colander and allow cold water to run through it after it is done ; return to the fire over a vessel of boil- ing water and reheat before serving. If stirred with a fork during the cooking, the kernels will not be broken. Shredded Wheat Biscuit. Pour a table-spoonful of hot water over the biscuit and set in the oven to heat; serve with cream and sugar. 236 EGGS To test eggs place the large end (which contains the life of the egg) to the tongue. It should grow warm im- mediately, while the small end will remain cold. Un- less the egg is in this condition it is unfit for the stomach. Eggs should always be kept on ice or in a very cold place. Baked Eggs. Butter your muffin pans or egg cups and drop an egg into each cup, taking care not to break the yolks. Season with salt and pepper; bake until the whites become hard and firm; serve with toast and garnish with parsley. Boiled Eggs. Put eggs in cold water and when the water boils hard you have a delicately boiled egg. The white will be velvety and not tough. For medium boiled, allow 5 minutes; for hard boiled, 10 to 15 minutes. Another way is to boil the water and while the water is at the boiling heat, drop in your eggs and let stand 10 or 15 minutes. Italian Eggs on T^oast. Boil 6 eggs 15 minutes; chop the whites and rub the yolks through a sieve. Make a cream dressing as fol- lows: 2 table-spoonfuls of melted butter, 2 cups of warm milk; mix with the chopped whites. Serve on toast and scatter the yolks on top. 239 THE BRIDE'S COOK BOOK Plain Omelet. Beat the whites to a stiff froth that will stand alone, and the yolks to a smooth cream; add to the yolks, salt, pepper and a little milk; then beat in the whites with the egg beater; have the skillet hot and when the butter hisses, pour in the egg mixture ; do not stir, but if there is a tendency to stick, run a broad knife blade under the omelet. If your oven is hot, set the omelet in for a few minutes as this will help make it form. When turning out on a platter, be careful not to break the omelets. Omelets should be served immediately, as they fall and flatten out from standing. Washington Omelet. Put 1 cup of milk into a skillet; let it come to a boil, pour it over i cup of bread crumbs and let stand to cool a little. Then break 6 eggs and stir into the bread crumbs and milk until it is well mixed; season with salt and pepper and pour into a hot skillet; fry slowly, cut in squares and turn. Fry a delicate brown and serve at once. Mrs. M. M. Snyder. Pickled Eggs. Have eggs hard boiled, remove the shells and cut in halves across; remove the yolks into a bowl; chop some mustard pickles; add yolks; season with salt, red pepper, a little of the mustard, and vinegar, and mix to a paste. Refill the whites and serve on lettuce leaf with Mayon- naise Dressing as a relish. 240 THE BRIDE'S COOK BOOK Poached Eggs. Open the eggs carefully, one at a time so as not to break them and place on a wet saucer; slip them into boiling water which has salt and vinegar added; cook about 3 minutes; lift carefully with a perforated skim- mer so as to drain off all the water; serve on buttered toast. Scalloped Eggs. Have as many hard boiled eggs as there are persons to serve. Slice them; place a layer of finely rolled bread crumbs in the bottom of a baking dish; season with salt and pepper; add a layer of sliced eggs, highly seasoned; add more bread crumbs and seasoning and so on until all are used, having bread crumbs on top. Cover this with bits of butter and enough hot sweet milk to thor- oughly moisten all bread crumbs; cover and bake 15 minutes; remove cover and brown and serve at once. C. S. E. Scrambled Eggs. Break eggs in a warm buttered skillet taking care not to break the yolks; season with salt, pepper and a little butter. When the whites begin to set, stir gently from the bottom until the eggs are cooked as desired. Shirred Eggs. Beat the eggs thoroughly and season with salt, butter and pepper. Butter egg cups or muffin pans ; pour eggs in and bake until firm. 241 THE BRIDE'S COOK BOOK Stuffed Eggs. Take number of eggs desired and boil hard; break off shell; cut in halves, across; remove yolks, being careful not to break the hard boiled white. Put yolks in a chop- ping bowl and mash to a paste and then add a few mus- tard pickles chopped fine. Season with pepper and salt and serve on a lettuce leaf with Mayonnaise Dressing. Eggs and T^omatoes, Select as many round, firm tomatoes as there are per- sons to be served. Wash them and cut a thin slice off the top of each for a cover and scoop out sufficient space to admit an egg. Put in each a little butter; drop in the egg, taking care not to separate the white and yolk, sea- son with salt and pepper; place a dot of butter on each egg and a little minced parsley on the butter. Replace the cover and bake about 20 minutes in a hot oven. 242 Cookery is be-' come an art, a noble science. Robert Burton !■# MISCELLANEOUS CHAFING DISH RECIPES Creamed Chick en with Mushrooms. To prepare creamed chicken with mushrooms for tlie chafing-dish, stew the chicken until the meat falls from the bones ; when cool, dice and put into the chafing-dish with a little of the liquor in which the chicken was cooked ; add a pint of rich milk and a can of mushrooms. Thicken with flour that has been well blended with but- ter; season with salt and pepper; cook for 10 minutes. Serve on toast. Lobster a la Newburg. For every 2 cups of lobster meat, allow 4 table-spoon- fuls of butter, 1 table-spoonful of flour, 3 hard boiled eggs, 34 cup of Sherry, and 1 cup of cream. Rub the butter and flour together; put into the chafing-dish over the fire ; when heated add the lobster meat, the whites of the eggs pressed through a sieve, the yolks of the eggs, mashed fine with a little cream ; stir until hot ; add the Sherry; season and serve on toast. Oysters and Celery. Place in a chafing-dish 2 rounded table-spoons of but- ter. When it boils add 1 pint of fresh bulk oysters. Pepper and salt to taste, using paprika if liked. Cook until edges of oysters begin to curl. Have ready a full 247 THE BRIDE'S COOK BOOK pint of nice celery, cut across the stalk into thin slices. As soon as the oysters are done, as described above, stir in the celery and cook all until thoroughly hot. When almost done thicken the mixture with i even table- spoonful of flour, which has been rubbed smooth in cream. Serve on dry toast. It is not intended to cook the celery, merely heat it thoroughly. Pigs in Blankets. Wrap large oysters in thin slices of English bacon; pin bacon together with toothpicks ; season with salt and pepper. Have chafing-dish very hot; cook just long enough to crisp the bacon ; serve on toast. Mrs. J. H. Ranney. Royal Escalop. 2 cups of finely chopped, lean, boiled ham; 6 hard boiled eggs minced fine ; i cup of cream sauce ; 3^ cup of fine bread crumbs, rolled in a table-spoonful of melted butter highly seasoned with red and black pepper, dry mustard and salt. Butter an earthen baking dish. Place in the bottom a layer of 1/3 of the ham, then 1/3 of the egg, then a layer of the cream sauce. Continue to place layers of the ingredients in the dish in the same or- der, completing by spreading the bread crumbs on top of all. Place the dish in a hot oven long enough to heat through and brown the top. The cream sauce should be made by melting 2 rounding table-spoons of butter, add- 248 THE BRIDE'S COOK BOOK ing a level table-spoonful of flour. Rub the flour into the melted butter to a smooth paste. Thin with a coffee- cup full of cold milk. Stir well and boil 2 minutes. Add pepper and salt to taste. Welch Rarebit. Mix together in a chafing-dish i wine-glass of ale, i tea-spoonful Worcestershire sauce and i tea-spoonful of dry English mustard. Add Yz pound of American cheese, cut fine. Add salt, black and cayenne pepper to taste. Place over the flame and as soon as the cheese begins to melt stir well with a spoon until smooth. Let the mixture come to a boil, stirring all the time. Pour over toast, dry or buttered, as preferred. Some cooks prefer o add, just before serving, the yolk of an egg. SANDWICHES Almond Sandwiches. Blanch the almonds; chop very fine; mix with Mayon- naise Dressing; spread between slices of buttered bread; cut in fancy shapes. Beef Sandwiches. Cut roast beef thin and place between thin slices of buttered bread. Add horseradish if desired. Brown Bread Sandwiches. Slice the bread thin ; add a slice of lettuce and spread with Mayonnaise Dressing. 249 THE BRIDE'S COOK BOOK Cheese Sandwiches. Grate cream cheese ; season with salt, paprika, a little mustard and a few English walnut meats. Put between thin slices of buttered bread. Chicken Sandwiches. Put between thin slices of buttered bread, minced chicken mixed with Mayonnaise Dressing. Club Sandwiches. Toast thin slices of bread; butter; lay on strips of boiled bacon thin slices of chicken, a little chopped pickle. Mayonnaise Dressing, and a lettuce leaf at the top and bottom; serve hot. Ham Sandwiches. Put thinly sliced or minced ham between slices of but- tered bread. Add mustard if desired. Lettuce Sandwiches. Cut the crust from fresh bread ; slice thin ; lay on a let- tuce leaf and spread with Mayonnaise Dressing. Maple Sandwiches. Make an icing according to the Caramel Icing recipe ; add walnut meats, chopped fine; spread on thin slices of bread. 2^0 THE BRIDE^S COOK BOOK Nasturtium Satidwiches. Wash and look over the nasturtium blossoms; dry with a napkin ; lay on white or brown buttered bread; cut in fancy shapes, adding a blossom to the top of each sandwich. Nut Sandwiches. Chop together i cup of hickory nut, walnut and pecan meats; add half the quantity of mashed hard boiled eggs that you have of the chopped meats; mix with Mayon- naise Dressing. Spread between slices of buttered bread to which has been added a lettuce leaf trimmed to fit the bread. Olive and Egg Sandwiches. Seed and chop fine any number of olives; allow half the quantity of hard boiled eggs, mashed; season with paprika; mix with Cream Mayonnaise; spread on thin slices of bread. Rolled Sandwiches. Cut the crust from fresh white bread; slice thin and butter; spread with minced meats, chopped nuts, chopped dates, stewed figs, or cheese, as desired. Roll with the hands; pin in a damp napkm and let stand for several hours. Sardine Sandwiches. Remove sardines from box with as little of the oil as possible. Put in shallow bowl. Pour hot water over 251 THE BRIDE'S COOK BOOK fthem to remove oil and immediately pour the water off. Remove the bone and as much as possible of the skin. With a fork break the meat up fine. Then grate over it with a fine grater the rind of a washed, fresh lemon. Cat lettuce with silver knife into fine threads. Add sparingly to the sardines, with lemon juice to taste. Stir al] well together with fork. Spread between slices of buttered bread. T^omato Sajidwiches. Skin; slice and lay between thin slices of buttered white bread, ripe tomatoes; add Mayonnaise Dressing. CANDY French Cream. Put the white of i egg in a small bowl ; add as much cream, milk or water, and stir in as much Confectioners' XXXX sugar as it will take. First roll the sugar as fine and smooth as possible, with a glass rolling-pin or a bottle. Place all on a piece of marble and knead with the hands, making a soft dough ; flavor to taste. Several batches may be mixed with different flavorings and color- ings. Burnet's coloring is excellent and comes in a num- ber of shades. Salted Almo7ids. Blanch the almonds and put into a pan containing enough melted butter to cover the nuts; put in an oven 2C2 THE BRIDE'S COOK BOOK until nicely browned, stirring often that they may parch evenly; remove from the oven and sprinkle with salt. Butter Scotch. Melt 1 pound of brown sugar, slowly, without water, being careful not to burn; when dissolved, add j/j. pound of butter beaten to a cream; stir constantly; flavor with i ounce of ground ginger. Chocolate Creams. Prepare the cream as for French Cream; color and flavor to taste ; mould in balls or fancy shapes. Melt any good bitter chocolate, and with a wire dip the creams in and out of the chocolate and set on paraffin paper to dry. Cream Caramels. To 1 pint of sugar, add Yi pint of cream and ]/\ pound of chocolate; put into a saucepan over the fire and stir until the mixture has cooked 8 or lO minutes; try in cold water, and if it forms a soft ball when dropped into cold water and rolled between the fingers, it is done. It may have to cook 15 minutes. Pour into greased pans and when cool m?.rk off in squares. Cream Wafers. Prepare as for French Cream; roll out and cut with the top of a salt shaker. Use Burnet's Leaf-green with wintergreen flavor; leave white for peppermint; use Red with cinnamon flavoring; and Orange color with orange flavor. 253 THE BRIDE'S COOK BOOK Stuffed Dates. Remove the seeds from the dates and fill with French Cream. Any desired flavor may be used, but vanilla is very good. Divinity Candy. Boil together 3 cups of granulated sugar, 3/2 pint of corn syrup; and Yz pint of sweet milk, until it will hair when dropped from the spoon. When done add Yi table-spoonful of butter and 1 table-spoonful of vanilla. Beat hard and constantly until it begins to thicken ; pour in 1 pound of nut meats ; turn onto a buttered platter. Fudge. Take 2 cups of granulated sugar, 2/3 cup of milk and cream, mixed; 13/2 bars of grated chocolate, butter the size of a walnut, and let boil hard for 8 minutes; remove from the fire ; beat to a cream ; turn out onto a buttered plate; when cool mark off in squares. Cocoanut Fudge. Make exactly the same as Fudge, omitting the choco- late and adding 1 cup of grated cocoanut just before taking from the fire. FLoarhound Candy. Steep 2 ounces of dried hoarhound in Yi pint of water for 3/2 hour; strain, and to the pint of liquor add 3^/2 pounds of brown sugar; boil until will harden when 254 THE BRIDE'S COOK BOOK dropped into cold water; pour onto buttered plates and mark off in squares before it is entirely cold. Maple Fudge. Boil together until it hardens when dropped into cold water, 2 cups of maple sugar, i cup of cream, and butter the size of a large walnut; stir constantly. When done add 1 cup of English walnut meats, chopped fine and i tea-spoonful of vanilla. Beat until it thickens and pour onto a buttered platter; when cool mark off in squares. Molasses Candy. Boil together for lo minutes, 2 cups of Coffee "C" sugar, 2/3 cup of molasses (New Orleans preferred) and 1 table-spoonful of vinegar; cool^ pull and cut into two inch lengths. Vinegar Molasses Candy. Boil together until it hairs, 2 cups of coffee "C" sugar, Yz cup of water and 1 large table-spoonful of sharp vin- egar; add any desired flavor and pour onto a buttered platter. Candied Orange Peel. When using oranges for dessert or when making Or- ange Marmalade, the peels may be made into Candied Orange Peel as follows: Boil the peel in water until tender. Make a syrup of 2 cups of sugar and Yt. cup of THE BRIDE'S COOK BOOK water, or, if you have but a small amount of peel use i cup of sugar and 5 table-spoonfuls of water ; let cook un- til a thick syrup is formed; add the peel cut in narrow strips, and cook until it candies. Remove to a colan- der; drain and put away. Pecan Candy. Boil together 2 cups of Coffee "C" brown sugar and Yi cup of cream until the syrup begins to turn to sugar ; pour in 1 cup or more of pecan nut meats ; stir and pour onto a buttered platter. Peanut Candy. Boil together until brittle when dropped into cold water, 3 cups of Coffee "C" sugar, 1 cup of New Orleans molasses, Yi cup of butter, Yi tea-spoonful of soda and 1 cup of water. When done add the peanut meats, stir- ring all the time ; lastly, add the soda which has been dis- solved in a little cold water; beat hard; pour onto a but- tered platter; when cold break in pieces. Pop-Corn Balls. Boil together until it hardens when dropped into cold water, 1 cup of molasses, \Yi cups of sugar, Y^- ^^^" spoonful of vinegar and butter the size of an egg; pour over freshly popped corn; flour the hands and form into balls. 25'6 THE BRIDE'S COOK BOOK Vinegar Candy. Boil together until it hardens when dropped into cold water, 2 cups of sugar, Yz cup of water; ^ cup of vine- gar and butter the size of a walnut; pour onto but- tered plates and when sufficiently cool, pull until very white, and cut into 2 inch pieces. Creamed Walnuts. Roll balls out of French Cream; flatten and press on each a half walnut meat. Use Burnet's coloring and maiie some pink, some green and leave others white. HOUSEHOLD HINTS The Dinner Table. Much tact is required in entertaining at dinner. The most important factor of dinner-giving is the selection of guests ; these should be congenial, and to this end the hostess should exercise her very best judgment. Those guests present who do not meet frequently should be seated next each other, and it is a happy result when a good conversationalist is placed beside a guest of retiring disposition. Where the company is composed of both ladies and gentlemen, they should be alternated. The hostess should contrive to have everything possible pertaining to her dinner, done, before the arrival of the guests, in order that she may devote all the time she can before dinner to her friends, making them feel at home and seeing that they are properly introduced. 297 THE BRIDE'S COOK BOOK In dressing the table, the table felt is placed first; then the spotless linen. A warm flatiron will remove the creases from the tablecloth, and give a smooth attrac- tive surface ; next the dainty centerpiece is added with a vase or basket of flowers, or perhaps a more elaborate floral design. The napkins should be neatly folded and placed either in front or immediately to the right of each place, depending entirely upon whether or not soup is to be served before the guests are seated or afterward from a tureen. The silver should be laid in line with courses to be served — from right to left toward the plate — in this order; cocktail fork, soup spoon, fish fork, and dinner knife. Put the salad fork, dinner fork, and des- sert fork to the left of the plate. The desired number of tea spoons and the coffee spoon should be placed in front of each plate. The bread-and-butter plate should be a little to the left and in front, with its ball of butter and the spreader. The water glass and wine glass should be placed at the right, and individual salt cups should be at the left of the plate. Olives, celery, radishes, and any relish may be placed on the table with the soup course. The menu usually runs in the order given : An appe- tizer, such as cocktails or grape fruit ; Russian caviare on toasted crackers; soup, celery and salted wafers; fish, always boiled or baked, never fried, with sauce or jelly; meat, sauces, gravy or jelly; vegetables, bread or biscuit; entrees; salad and wafers; dessert, creams, ices, cake, pie or pudding; salted almonds, cheese, crackers, coffee, 258 THE BRIDE'S COOK BOOK candy mints. Finger bowls should always be passed with the last course. The hostess should always see that the guests have finished each course before laying aside her silver. When the meal has come to a close the hostess rises and with the ladies adjourns to the parlor or the drawing room, while the gentlemen seek a cozy den or nook to enjoy their cigars. In the Kitchen. In furnishing your kitchen, study well your space. If you do not want a bare floor, cover it with a pretty piece of linoleum or a heavy piece of oil-cloth; in the end the linoleum is far the cheaper as it wears three or four times as long. Have the colors correspond with the tinting of the wall. At the windows hang pretty Swiss sash curtains on rods that can be easily taken down for the curtains to be washed; two sets are necessary. Next add a modern kitchen cabinet; study well its convenience and size, and do not select one so large that no place is left in a small kitchen for anything else. Add two kitchen chairs, and enamel them a pretty bright red. A kitchen should have a clock, a roller towel and on the drain of the sink, a soap dish and a bottle of ammonia. There is nothing prettier than an attractive kitchen and pantry, and if one is doing one's own work, the temptation will be to add many pretty things, such as white porcelain made up in various pans, kettles, sauce- 259 THE BRIDE'S COOK BOOK pans, pie pans, jelly cake pans, cups, bowls, pitchers, molds, etc. The pantry should contain nothing but the kitchen utensils, kitchen dishes, dry groceries, and articles not kept in the ice box. A dainty sash curtain should be hung at the pantry window. When putting your pan- try in order, after washing and drying the shelves, sprinkle well with powdered borax. This will insure you against troublesome insects. Put on the fancy white paper. Arrange the pans, etc. Spices, dried fruits, herbs, etc., should be kept in covered boxes. List of Kitchen Utensils. Porcelain dish pan Dish drainer Six porcelain pans (vari- ous sizes) Three saucepans Four porcelain kettles (va- rious sizes) One tea-kettle One teapot Three porcelain bowls Two porcelain cups Three skillets One double-boiler One maplewood potato masher Three porcelain pie pans One coffee-pot Set of Jennie Lisk cake pans The Lisk Roaster Two granite wash pans One small brush for wash- ing vegetables Two dripping-pans Soup strainer Colander Coffee strainer Skimmer Dustpan Two brooms Duster Two dozen tea towels 260 T HE BRIDE'S COOK BOOK Dish mops or cloths One small saw One china rolling-pin Dover egg beater One small brush for the Three kitchen forks hands Three large forks Meat grinder Three large spoons One slate, for jotting down One small saw groceries wanted Lemon grater Three kitchen knives Nutmeg grater Two carvers Flour sifter Be very careful in selecting an icebox ; a good one will last a lifetime. See that it is perfectly sanitary in its construction — that it can be largely taken apart, washed, and disinfected. Select one that has a separate com- partment for milk and butter as they absorb the odor of other things very readily. The icebox must be kept sweet and clean; should be washed every time fresh ice is put in, and the drain pipes and slides thoroughly aired in the sunshine at least once a week. The china closet should contain only the china that goes on the dining table. If one is handling the dainty pieces themselves, there is no reason why the best ones cannot be used, if so desired ; otherwise, it is well to have a pretty semi-porcelain set for everyday use. In washing the dishes a fine lustre is given by adding ammonia to the hot suds. Scald before wiping, taking care not to allow boiling water to touch the glassware. Rinse out the dish towels and hang in the air to dry. 261 THE BRIDE'S COOK BOOK A little cornstarch mixed with salt will keep it from lumping. An oyster shell put in the teakettle will collect the crust that forms in the kettle and thus save the kettle from disagreeable roughness. Add a little turpentine to the water when washing the windows or the stove. Flaked breakfast food is greatly improved by warm- ing in the oven, leaving the oven door open to prevent burning. A small dish of water with a few drops of carbolic acid placed under the stove adds moisture, and disinfects. TIME TABLE FOR MEAT, FISH AND FO\^L For Broiling. Steak, 1 to i)^ inches thick lO to i^ minutes Lamb Chops lo to 12 minutes Mutton Chops 12 to 15 minutes White Fish 20 minutes Blue Fish .••.••.. 20 minutes Cod, Salmon or Halibut Steak 1 ^ minutes Chicken 20 to 30 minutes Quail 10 to 15 minutes For Roasting. Beef, per pound 8 to 10 minutes Beef, well done, per pound 10 to 1 5" minutes Beef, Fillet ■..•....•...•• 20 to 30 minutes Mutton, per pound 10 to 15 minutes 262 ** THE BRIDE'S COOK BOOK Leg of Lamb, per pound 15 minutes Veal, per pound 20 minutes Pork, per pound 30 minutes Chicken 3 to 4 pounds • • . • • • 1 to 1 }4 hours Turkey, ten pounds • ■ • • 3 to 3^/2 hours Goose, ten pounds . 2 to 3 hours Duck 40 to 60 minutes Wild Duck .30 to 40 minutes Pigeons 30 to 45 minutes Fish, 3 to 4 pounds 45 minutes to one hour Small fish • • • • 30 minutes For Boiling. Beef, 3 to 4 pounds • 3>4 to 4 hours Beef, 1 >4 to 2 pounds 2>4 hours Corned Beef, 4 to 5 pounds 4 to 5 hours Tongue • 3 to 4 hours Turkey, 10 pounds 2 to 3 hours Chicken, 3 pounds 1 j/^ hours Bluefish, 5 pounds 45 minutes Bass, 5 pounds . • . • • . 45 to 50 minutes Lobster 25 to 30 minutes Time Table for Cereals. Quaker Oats 1 hour Rolled Oats • • • • i hour Pettijohn's ..•..■.. 30 minutes Wheatena . . . 30 minutes Rice • • 1 hour Cracked Wheat . . 4 hours 263 THE BRIDE'S COOK BOOK Time Table for Cooking Vegetables. Potatoes, boiled ••...••. 20 to 30 minutes Potatoes, baked .. 30 to 45 minutes Sweet potatoes, boiled • • . • • 25 to 35 minutes Sweet potatoes, baked . • . .. .35 to 50 minutes Squash, boiled 25 minutes Squash, baked ..... ... 45 minutes Green peas, boiled 20 to 40 minutes Shell beans, boiled J/z to 1 hour String beans, boiled .... 1 to 2 hours Green corn, boiled 15 to 25 minutes Asparagus . . 15 to 30 minutes Spinach 25 to 35 minutes Tomatoes (fresh) ............ . • -20 to 35 minutes Tomatoes (canned) 20 to 30 minutes Cabbage .................... 45 minutes to l hour Cauliflower 20 to 35 minutes Onions .•.....•....•.•.••.•• 45 minutes to l hour Turnips 30 to 45 minutes Beets ....•.......•...••.••. 2 to 4 hours Parsnips 30 to 45 minutes Carrots 45 minutes to 1 hour WEIGHTS AND MEASURES To be successful in cooking one must be very accurate in weighing and measuring. It is well to be provided with a regular measuring cup which has lines indicating 264 THE BRIDE'S COOK BOOK the smallest portion of the cup and the full capacity. Flour, sugar, and soda should always be sifted before measuring. In measuring by the spoonful always level off with the point of a knife^ unless the recipe calls for a heaping spoonful. In measuring half a spoonful of any dry ingredient level off and cut in half lengthwise, never crosswise. To obtain quarters, measure across the half. An eighth of a tea-spoonful is really the myster- ious "pinch" of any ingredient that so often puzzles cooks. Butter or lard should be measured solid in the cup or spoon. Table of Weights and Measures. 3 Tea-spoonfuls ••.•...••..••••.••. i Table-spoonful 4 Table-spoonfuls •.••.••.••.•..••. i Wineglassful 2 Wine glasses i Gill 2 Gills 1 Tea-cupful 2 Tea-cupfuls •....•.••.■.. i Pint 4 Tea-spoonfuls of salt . • •■ • i Ounce 1 Yi Tea-spoonfuls of sugar ...•..••.••.••.•• i Ounce 2 Table-spoonfuls of flour • i Ounce 2 Cupfuls of granulated sugar .......•• i Pound 1 Quart of sifted flour i Pound 10 Medium sized eggs i Pound 2 Cupfuls of butter i Pound Butter, size of an egg •••■.■■.•..■.••.•• i j/2 Ounces 1 Square of Baker's Chocolate . • . . • • • . • • i Ounce 2 Table-spoonfuls of liquid • ....•• i Ounce 1 Pint chopped meat . . • • i Pound 26^ CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES CONTRIBUTED RECIPES MAY 7 1908 LIBRARY OF CONGRESS 014 488 174 6 4_