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 DAINTY DINING 
 
 Arranged by 
 
 MARY ALICE BROWN 
 
 .y.i*.i*.y.y» 
 
 A Few Simple Luncheons and a Few Not So 
 
 Simple ; But with Tried Reciepts 
 
 For Each and All. 
 
 WITH A POST-SCRIPT FOR DINNERS 
 ADDED BY REQUEST. 
 
 Copyriehted by 
 
 MARY ALICK BROWN 
 
 1908 
 
 ^°r ff % 
 
^ v 
 
 I 
 
 ■ 
 
 CLASS <2- XXc «■ 
 
 
 ' ^ 
 
DEDICATION 
 
 This book is dedicated to my friends and their 
 friends. In it they will find some of their pet 
 rules and many of mine. In their care I leave 
 it, hoping it will prove a welcome guest 
 
MENUS 
 
LUNCHEONS 
 
 "Add to your meal some merriment, 
 Jlnd a thought for kith and kin, 
 Jind then, as your prime ingredient. 
 A-plenty of work thrown in" 
 
 Sliced Peaches in Champagne Glasses 
 
 Bouillon with Pulled Bread 
 
 Olives Scrambled Sweet-breads Hot Rolls 
 
 White Meat of Chicken cold, with Jelly 
 Corn l'atties and French Fried Potatoes 
 
 French Bean Salad Graham Crackers, toasted (.'ream Cheese 
 
 Ice Cream Rose Cakes Salted Nuts 
 
 Lemonade with Sliced Orange 
 
 2 
 
 Raw Oysters with Dressing for same 
 • Hives Thin Bread Buttered Tiny Tims 
 
 Corn Soup Pop Corn 
 
 Fried Scallops Cucumbers Very Small Rolls, hot 
 
 Roast Duck with Orange Sauce 
 Brandied Cherries Gooseberry Marmalade 
 
 Sweet Potato Croquettes 
 
 Tomato Entree with 1 1 < >t Rolls 
 
 Celery and Grape Salad, Mayonnaise Dressing S. A. Sandwiches 
 
 Almond Tarts Chocolate 
 
 Grape Fruit Punch 
 Svea Wafers Stuffed .Olives 
 
 Fish Timbales 
 
 S. A. Sandwiches Cucumber Jelly 
 
 Small Potatoes in Cream Sauce 
 
 ('reamed Chicken and Sweet-breads Hot finger Rolls 
 
 Mint Sherbet 
 Mexican Wafers Individual Cup Cakes 
 
 Chocolate Panoche 
 
 7 
 
An< hovj ( Irackers 
 ( Hives Sliced Lemon 
 
 Chicken Bouillon Toasted Biscuit 
 
 Cucumbers Scalloped Lobster Lettuce Sandwiches 
 
 Lamb (hops, Mint Sauce 
 
 Cream Peas in Toasted Ramikin Cups 
 Potato Puffs Jelly 
 
 ( )yster Tourraine Toasted Biscuit 
 
 Egg Salad roasted Biscuit Continued 
 
 Marshmallow 1 (essert 
 Brownies Salted Pecan Meats 
 
 ( 'hocolate 
 
 Salpicon of Fruit 
 
 Celerj Hearts Lobster Newberg Olives 
 
 Hot Finger Rolls 
 
 Chicken Breast Broiled 
 Creamed Potatoes Fresh Beans 
 
 Jelly 
 
 Hot (hocolate with Whipped (ream 
 
 Sweet bread \spe< Salad 
 Cream Cheese Hot Finger Rolls Bar le Due 
 
 Apple Meringue Cream Sponge Cake 
 
 Sweet -meats 
 
 ( (ranges 
 
 ( lelerj • >\ stei Soup < (lives 
 
 Boston Crackers Buttered and Toasted 
 
 Olives Chicken Croquettes Cream Same 
 
 I I'lel 5 
 
 Hot Rolls Sweet Wrinkle Peas Creamed 
 
 Cuban Salad Hot Rolls 
 
 ( loffee 
 Hermits (fiery and Cheese Toasted Crackers 
 
Fruit 
 
 Celery Bouillon Olives 
 
 Pulled Bread 
 
 Celery Fish Souffle Cucumbers 
 
 ( ream String Beans Tomato and Egg Entree 
 
 Vegetable Salad Sherry's Dressing 
 
 Hot Rolls 
 
 Spanish Cake Coffee Sweet-meats 
 
 Olives 
 
 Chicken Soup 
 Celery Hearts 
 
 
 
 Bread-sticks 
 
 Radishes 
 
 Lobster Newberg 
 Finger Rolls 
 
 
 
 Celery 
 
 Hot Spiced Cider 
 
 Buttered Cold 
 
 Birds 
 
 Jelly 
 
 Fried Potatoes Stuffed Peppers 
 
 Egg Plant 
 
 Celery and Sweet-bread Salad Bread-sticks 
 
 Coffee or Chocolate 
 
 Troy 1 lessert 
 
 Stuffed Dates Salted Nuts 
 
 Oranges 
 
 Olives Lamb Broth with Whipped Cream Celery 
 
 Pulled Bread 
 
 Coral Sauce Lobster Cutlets Hot Rolls 
 
 Frizzled Potatoes 
 
 Brandy Cherries Squab on Toast Bread Sauce 
 
 King Croquettes Grape Jelly 
 
 Celery Cream Mushrooms Hot Rolls 
 
 Tomato Jelly Salad Pulled Bread 
 
 Preserves and Cake 
 Chocolate or Tea 
 
10 
 
 Sauterne Frappe 
 
 Olives Clam Bouillon Bread-sticks 
 
 Lobster Croquettes Coral Sauce 
 
 Hot Rolls 
 
 Lamb Chops Cream Mushrooms 
 
 Potatoes En Suprise 
 
 l'eas in Toasted Ramikin Cups Jelly 
 
 Sweet-breads with Orange Sauce 
 Hot Rolls 
 
 Cream of Pea Salad bread-sticks 
 
 Individual Fruit Jelly 
 G.G. Sponge Cake Chocolate Salted Nuts 
 
 11 
 
 Melons 
 
 (Hives (ream ol Pea Soup bulled bread 
 
 Celery Lobster Croquettes Cucumbers 
 
 Wafer-thin bread 
 
 Squab on Toast Jelly 
 
 Fried Potatoes, Waffle-shape Spinach in Toasted Ramikin Cups 
 
 Scrambled Sweet-breads and Asparagus Tips 
 Allemande Sauce Wafer-thin bread 
 
 ( (range Jelly Salad bulled Bread 
 
 \pple Meringue Almond Tarts Coffee 
 
 ( 'elerv 
 
 12 
 
 Berrie 
 
 Olives ('ream of Celery Soup 
 
 French bread cul thick and Toasted 
 
 ( lam ( Iroquettes i bit Rolls 
 
 Veal Cutlets Horse-Radish Sauce Potato balls 
 
 Spinach in Timbale Cups, covered with ('ream Sauce 
 
 Cream Sweet-breads Hot Rolls 
 
 Crape-bruit Salad Toasted French bread 
 
 Troy 1 lessert 
 Crystalized Ginger Coffee Salted Nuts 
 
 10 
 
13 
 
 Grape-Fruit with Mint Cherries 
 
 Olives Chicken Cream Soup Bread-Sticks 
 
 Whipped Cream 
 
 Lobster Newberg .Lettuce with French Dressin 
 
 Hot Rolls 
 
 Tenderloins 
 Potato Souffle Green Peas Creamed 
 
 Olives Cream Sweet-bread and Mushrooms Hot Rolls 
 
 Banana and Nut Salad 
 Cheese Sandwiches 
 
 Lady Baltimore Cake Coffee 
 
 Stuffed Prunes Lime Drops 
 
 14 
 
 Berries 
 Olives Bid's Clam Soup Crackers 
 
 Halibut Steaks Cucumbers 
 
 Tartar Sauce Mashed Potato Balls 
 
 Brandy Peaches Squab on Toast Jelly 
 
 Canada Tomatoes S. A. Chili Rellenoes 
 
 Albany Entree Hot Rolls 
 
 Cream Cheese Walnuts Lettuce and Orange Salad 
 
 Toasted Crackers 
 
 Mint Sherbet 
 
 Cup Cakes Coffee Salted Nuts Peppermints 
 
 15 
 
 Fruit 
 
 (Hives Bouillon Pulled Bread 
 
 Radishes Crab Meat Newberg in Ramikins Hot Rolls 
 
 Chicken Melon Currant Jelly 
 
 Peas Creamed 
 Delmonico Potatoes Pecan Timbales 
 
 Aspec and Sweet-bread Salad 
 Pulled Bread 
 
 Frozen Peaches on Meringues 
 Cocoanut Cakes Chocolate Cake Coffee Salted Nuts 
 
 11 
 
16 
 
 Fruit 
 
 Olives Cream (if Clam Broth Toasted Crackers 
 
 Broiled Salmon with Egg Sauce Cucumbers 
 
 Stuffed Pimentos 
 
 Jelly Lamb Chops Mashed Potatoes in Halls 
 
 Salpicon of Vegetables 
 
 Asparagus Tips Sliced Tomatoes 
 
 Sherry's Dressing Toasted Crackers 
 
 Mrs. Chatfe's Dessert 
 Sponge Cake Coffee 
 
 17 
 
 Fruit 
 
 Olives Bouillon Toasted Bread-sticks 
 
 Fischette 
 Olives Cream Peas Cucumbers 
 
 Broiled Chicken Jelly 
 
 K,ing Croquettes Tried Bananas 
 
 S. \. Tomato Savory Finger Rolls 
 
 Fruit Salad roasted Bread-sticks 
 
 i offe Souffle 
 Porcupine Cake Coffee Mints 
 
 13 
 Vpollinaris Watei Melon Palls in Champagne Classes 
 
 Olives Clam Bouillon Toasted Crackers 
 
 Cucumbers Tried Smelts (rolled) Tartar Sauce 
 Thin Tread 
 
 Veal Cutlets Treaded Horse- Radish Sauce 
 
 Cream Peas Potato Timbales 
 
 'Tomato Entree* Toasted Crackers 
 
 ( Mange Jelly Salad 'Thin Plead 
 
 Baltimore ('ream Cheese 
 
 (hilled Teaches Corn Starch Cake in Fancy Shapes 
 
 Coffee 
 
 12 
 
19 
 
 Strawberry Cocktail 
 
 Olives Cream of Green Pea Soup French Bread Toasted 
 
 Sweet-bread Croquettes Hot Rolls 
 
 Salmon Steaks Broiled, Covered with Mashed Potatoes Browned in 
 
 Oven, Decorated with Hard Boiled Eggs, Slices of Lemon, 
 
 Olives and Radishes 
 
 Egg Sauce Cucumbers 
 
 Lamb Chops 
 Cream Peas 
 
 Mint Jelly 
 Stuffed Tomatoes 
 
 Aspec Jelly Salad 
 Preserved Ginger 
 
 Orange Tartlets 
 Coffee 
 
 Toasted Bread 
 Lime I )rops 
 
 20 
 
 Apollinaris Water Salpicon of Fruit in Grape-fruit glasses 
 
 Cheese Sticks Clam Bouillon with Whipped Cream Olives 
 
 Celery Hearts Lobster Newberg Radishes 
 
 Hot Rolls 
 
 Quail on Toast Jelly 
 
 Cream Beans Potato Croquettes 
 
 Tomato Salad 
 
 Cheese Sticks 
 
 Ice Cream cut in thin slices, a Chilled Peach on top, and over the 
 Peach a Jelly Sauce 
 
 Pound Cake 
 
 Salted Almonds 
 Cre'me l)e Minthe 
 
 ( 'offer 
 
 21 
 
 Strawberry Cocktail 
 
 Olives Clam Bouillon Toasted Crackers 
 
 Chicken Timbales Hot Rolls 
 
 Olives Broiled Shad Cucumbers 
 
 French Fried Potatoes Cream Peas 
 
 Tongue 
 Celery au Gratin 
 
 Sauce Piquant 
 
 Stuffed Potatoes 
 
 ( 'ream Cheese 
 
 Tomato Salad 
 
 Toasted Crackers 
 
 Strawberries 
 Porcupine Cake Chocolate Mint Cordial Sweet-meats 
 
 13 
 
22 
 
 ( Hives 
 
 Hot Rolls 
 Felly 
 
 Berries 
 
 Cream Chicken Soup 
 
 Broiled Shad 
 
 Chicken en Cassarole 
 
 String Beans Creamed 
 
 Bread-sticks 
 Cucumbers 
 Potato Croquettes 
 
 Chili Rellenoes 
 
 Brown Bread Sandwiches 
 
 Nut and Olive Salad 
 Bread-sticks Currant Marmalade 
 
 Mint Sherbet 
 Pound Cake Coffee Sweet-meats 
 
 23 
 
 Strawberries in Glasses 
 
 Tiny Tims Cream of Tea Soup Toasted Crackers 
 
 Stuffed Cucumbers Broiled Shad Rue Hot Rolls 
 
 Scallops of Veal Beaunaise Sauce 
 
 Spinach Timbales Delmonico Potatoes 
 
 Hot Rolls 
 
 Cutlets of Sweet-bread 
 
 Celery 
 
 Cream Walnuts Lettuce and Cucumber Salac 
 
 Toasted ( 'rackers 
 
 Orange Ice (Mrs. Sewells) 
 
 Coffee Tea Room Sandwices 
 
 Salted Nuts 
 
 Florentine Meringues 
 
 Stuffed Dates 
 
 24 
 
 Canteloupes 
 
 Cream of Chicken Soup Toasted Crackers 
 
 Stuffed Olives Lobster a la Rushmore ( 'ucumbers 
 
 Pastry Puffs 
 
 Potato Timbales 
 
 Ice Cream Cake 
 
 Spanish Veal Balls 
 Cream Carrots baked Stuffed Tomatoes 
 
 Cuban Salad 
 
 Pastry Puffs 
 Coffee Stuffed Tigs 
 
 14 
 
 Mints 
 
25 
 
 Fruit 
 
 Celery Cream of Clam Soup Graham Crackers Toasted 
 
 Radishes Hotel Holland Chicken Olives 
 
 S. A. Sandwiches 
 
 Baked Ham, cut very thin 
 Stuffed Potatoes Celery au Gratin I'.aked Tomatoes 
 
 Lobster Salad S. A. Sandwiches 
 
 Berries 
 
 Lady Baltimore Cake Coffee Stuffed Prunes 
 
 Marshmallows 
 
 26 
 
 Grape-fruit and Mareschino Cherries 
 
 Celery Bouillon Pulled Pread 
 
 Cucumbers Lobster Croquettes Olives 
 
 Hot Rolls 
 
 Broiled Chicken Currant Jelly 
 
 French Fried Potatoes French Beans Creamed 
 
 Tomato Jelly and Lettuce Salad 
 Hot Rolls 
 
 Chocolate Sponge Cake 
 
 Chocolate fudge Salted Nuts 
 
 27 
 
 lieriies in Tall Glasses 
 
 Olives Chicken Consomme Toasted Crackers 
 
 Lobster Newberg Celery 
 
 Hot Rolls 
 
 Spiced Peaches Buttered Cold liirds Currant Jelly 
 
 Stuffed Potatoes 
 
 Bird's Nest Salad Currant Marmalade 
 
 Toasted Crackers 
 
 Individual Ices 
 
 Almond Cake Cocoanut Cakes 
 
 Chocolate with a spoonful of Sherry in each cup 
 
 15 
 
28 
 
 Melons with a little Sherry in each 
 
 ('lives Tomato Cream Soup En Tassee Celery 
 
 Cheese Zephyrettes 
 
 Radishes Salmon Croquettes Cucumbers 
 
 Lettuce with Hot Dressing Hot Rolls 
 
 Spiced Peaches Totted Pigeons Jelly 
 
 Sweet Potato Croquettes Corn Patties 
 
 Celery and Pineapple Salad 
 ('ream Cheese Walnuts Rolls Continued 
 
 Ladj Betty Pastry Chocolate with Sherry 
 
 Salted Nuts Crystalized Fruits 
 
 29 
 
 Fruit 
 
 Stuffed Olives Clam Bouillon Bread-sticks 
 
 Cucumbers Lobster Croquettes Lettuce 
 
 Hot Rolls 
 
 ( (lives Fillet of Halibut Celery 
 
 1 lunglerre Sauce 
 
 1'otato Timbales Stuffed Tomatoes 
 
 Shrimp Salad 
 ( Iheese Bread-sticks 
 
 Chocolate Chocolate Cake 
 
 Chocolate Peppermints Salted Nuts 
 
 30 
 
 (ream Perries Sugar 
 
 Olives Lobster ('ream Soup Celery 
 
 I lot Zephyrettes 
 
 Spiced Tomatoes Halibut Jelly Celerj 
 
 Sandwiches of (ream Cheese and Olives 
 
 Spiced Peaches Lamb Chops Mint Jelly 
 
 Stuffed Tomatoes 
 
 (ream Peas Mashed Potato Croquettes 
 
 ('el cry Scalloped Sweet-breads 
 
 Tiny ('ream of Tartar Biscuits, hot 
 
 Field Salad Sandwiches of Cream Cheese and Olives 
 
 Ice 'I'M Lemon Creams Chocolate Fudge 
 
 16 
 
31 
 
 Grape Fruit with Mareschino Cherries 
 
 ( Hives White Soup Pulled Bread 
 
 ('reamed Sweet-breads Celery 
 
 Hot Rolls 
 
 Spiced Peaches Broiled Birds Grape Jelly 
 
 Potato Timbales Rice with Peppers 
 
 Celery Holland House Chicken Spiced Tomatoes 
 
 Hot Rolls 
 
 Penobscot Hay Salad Pulled Bread, 
 
 S. A. Baked Apples 
 Almond Tarts Coffee Sweet-meats 
 
 32 
 
 fruit 
 
 (dives Chicken Soup French Bread Toasted 
 
 Radishes Cream Sweet-breads Olives 
 
 Hot Rolls 
 
 Jelly Lamb Chops Spiced Peaches 
 
 Cream Peas Potato < !ones 
 
 Baked Tomato Entree" Hot Rolls 
 
 Cheese Palls Christmas Salad French Bread Toasted 
 
 Mint Sherbet 
 Cup Cake Chocolate Salted Nuts 
 
 33 
 
 Orange and Shredded Pineapple in Orange Shells 
 
 Celery Bouillon Maggi Pulled Bread 
 
 ( (lives Cream Clams Hot Finger Rolls 
 
 Currant Jelly Lamb Chops Mint Sauce 
 
 Cream Peas Delmonico Potatoes 
 
 Tomato Salad No. 2 Finger Rolls 
 
 Jelly Rolls Cocoa Stuffed Dates 
 
 17 
 
34 
 
 Salpi< on of Fruits 
 
 Celery Hearts Cream of Green Pea Soup Salted Almonds 
 
 Svea Wain s 
 
 Stuffed olives ('rah meat Newberg Celery Hearts 
 
 Hot Finger Rolls 
 
 Jelly Breast ol Chicken Broiled 
 
 French Peas ('reamed Mashed Potatoes in Entree Cups 
 
 Macaroni and Tomato Lettuce and I tressed Cheese 
 
 1 lot Finger Rolls 
 
 ( hocolate 
 
 Marguerite Crackers Raspberry Jam 
 
 ( Tystalized Fruits 
 
 35 
 
 ( Irape Fi uit in theii ou n ( 'ases 
 Mareschino Cherries, Green and Red 
 
 Celery Hearts Clam Bouillon with Cream 
 
 Wafer-thin Bread Buttered 
 
 Radishes Halibut Steak Tomato Sauce 
 
 Garnish with Lemons and Eggs cut lengthwise 
 Beets cut Round String Beans Creamed 
 
 Thin Ulead 
 
 Spieed Tomatoes Breaded Veal Cutlets Horse-Radish Same 
 Potato Croquettes Spinach Timbales 
 
 Luncheon Toasl 
 
 Nut < )live Salad 
 Mai quette Sandwii hes 
 
 Coffee Riee Delight Cherry lam 
 
 36 
 
 Melons 
 
 Olives Bouillon Ma^ui Pulled Bread 
 
 Celei\ Chicken Mousse I lot Rolls 
 
 Lettuce and Nut Salad 
 Graham Bread Sandwii lies 
 
 Strawberry Bavarian Cream Individual Sponge Cakes 
 
 ( 'offee 
 
 IS 
 
37 
 
 Fruit 
 
 Celery De Reszke Soup Toasted Bread 
 
 Celery Fish Souffle Allemande Sauce 
 
 Cucumbers served on Lettuce Leaves 
 
 Hot Rolls 
 
 Spiced Tomato Lamb Chops Mint Jelly 
 
 ("ream Peas 
 Potato Timbales ( 'heese Balls 
 
 Celery and Pineapple Salad 
 Cream Cheese Walnuts Bread-sticks 
 
 Lady Hetty Pastry Chocolate 
 
 Stuffed Hates Kilvert Punch Peppermints 
 
 38 
 
 Fruit 
 
 Stuffed olives Asparagus Soup Bread-Sticks 
 
 Tartar Sauce Broiled Trout Dressed Cucumbers 
 
 Hot Rolls 
 
 Jelly Mouton de Poulet' . Celery 
 
 Potato en Surprise Hot Rolls Continued 
 
 Vegetable Salad Bread-slicks 
 
 Baltimore Dutch Cheese 
 
 Chocolate Caramel take Strawberries Sweet-meats 
 
 39 
 
 Apollinaris Water ( It apes 
 
 Celery Cream of Chicken Soup Graham Crackers Toasted 
 
 (Mixes Sweet-breads with Truffles ('ream Sauce 
 
 Hot Rolls 
 
 Jelly Incubator Chickens Broiled 
 
 Potato Croquettes Cream Peas 
 
 Tomato and Egg Entree Hot Rolls 
 
 Cucumber Salad 
 (team ('heese Foisted Graham Crackers Bar le Due' 
 
 Pistachio Bisque Claret Sauce 
 
 Small Cup Cakes tee Tea with Lemon Syrup 
 
 19 
 
40 
 
 ( Hives 
 ( 'elerj 
 
 Fruit 
 
 ^ pi illinaris Watei 
 Cream oi Celery Soup French Bread Toasted 
 
 Omelet with ('ream Sauce 
 
 Hot Kol 
 
 Tartar Sauce Broiled Trout Dressed Cucumbers 
 
 Fried Bananas 
 
 Spiced Peaches Tenderloins Brown Sauce 
 
 M ished Potato Balls Summei Squash Fried 
 
 Eggs a la Bui kingham 
 Hot Rolls 
 
 Lettuce and Orange Salad French Bread Toasted 
 
 Pineapple and Strawberries served in Tall Glasses 
 Mint Drops Almond Cake Russian Tea 
 
 Sailed I 'ft a ns 
 
 41 
 
 ^pollinaris Watei Sti awberry ( 'o< ktail 
 
 Ladishes Bouillon with Cheese Pulled Bread 
 
 ( 'eleiy Lobster < utleis 
 
 Frizzled Potatoes 
 
 ( 'm a I Sauce 
 Hut ( ream Biscuit 
 
 Stuffed Olives Broiled Squab with Bread Sauce Jelly 
 
 New Potatoes! reamed Mexican Rice 
 
 Lettuce Salad Pulled [head 
 
 Strawberries Coffee Sponge Cake 
 
 4:: 
 
 Vpollinaris Wal i Suaterne f i appe 
 
 Olives Chicken Bouillon Thin Bread 
 
 ( el. IV 
 
 Shrimp ( roquel i es 
 
 Hot Rolls 
 
 • resscil ( 'u( umbel s 
 
 Radishes Squab on Toast with White Sauce Jelly 
 
 I rem h Fried Potatoes ( Waffle < 'utiei ) 
 
 Summer Squash Fried Tomato F.nlree 
 
 I ,unchei in Ti iast 
 
 Field Salad Thin Bread Sandwii lies 
 
 Fancj ' akes Berries Peppermint (reams 
 
 1 1 ed Coci ia 
 
 20 
 
43 
 
 Apollinaris Water Strawberries Served in Glasses 
 
 Celery Lobstei Crearn Soup Toasted Graham Bread 
 
 Stuffed Olives Rice Croquettes Jelly 
 
 Duelgard Sauce Filet of Halibut French Cucumbers 
 
 Delmonico Potatoes Hot Finger Rolls 
 
 Green beau and Lettuce Salad Toasted Graham Crackers 
 
 iced Cocoa Sweet-meats Mexican brownies 
 
 44 
 
 Apollinaris Raspberries in Tall Glasses 
 
 Stuffed Olives (team oi 1'ea Soup Toasted Crackers 
 
 Celery Sweet-bread Patties 
 
 Celery Salmon Steaks (ream and Egg Sauce 
 
 Hot Rolls 
 Ring Croquettes Dressed Cucumbers 
 
 Lettui e Salad 
 
 ('ream Cheesi Toasted Crackers 
 
 bar le 1 luc 
 
 Ice Tea with Lemon Syrup Mexican Wafers 
 
 S wee 1 -m.' i Is 
 
 45 
 
 Apollinaris Watermelon Cut in Cones 
 
 Olives Clam bouillon with Whipped Cream 
 
 French Bread Toasted 
 
 Celery Salmon Croquettes Cream Sauce 
 
 Dressed Cucumbers 
 
 Mot ('ream Biscuit Egg Timbales 
 
 Olives Breaded Veal Cutlets Horse-radish Sauce 
 
 Cream Peas New Potatoes Browned 
 
 Lettuce and Orange Sa French bread Toasted 
 
 Coffa Hot Rolls 
 
 ( liti ry Jam 
 
 21 
 
46 
 
 \|m .llinnris Berries 
 
 Celery Cream of Clam Broth Toasted Biscuit 
 
 Lettuce Broiled Salmon with Egg Same Dressed Cucumbers 
 
 Hot Rolls 
 
 Algonquin Sauce Lamb Chops Mint Jelly 
 
 Mashed Potatoes in Halls Salpicon of Vegetables 
 
 Asparagus Tips and Sliced Tomatoes 
 Mayonnaise Dressing Toasted Biscuit 
 
 Sponge Cake VTarshmallow Dessert Coffee 
 
 Sweet-meats 
 
 47 
 
 Raspberries 
 
 ( In center of Glass a Mould of Jell} to hold the Sugar) 
 
 Celery Lobster ('ream Soup Toasted Bread-sticks 
 
 Olives Hotel Holland Chicken Spued Tomatoes 
 
 . Hot Rolls 
 
 < 'elcry Cold Tongue ( Irape Jelly 
 
 ( heese Souffle in Ramikins 
 
 Mashed Potato Croquettes Stuffed Peppers 
 
 Tomato Salad ('heese Tread Slicks 
 
 S. A. Baked Apples Whipped Cream 
 
 Lady Bett\ Pastn Coffee Sweet-meals 
 
 48 
 
 Apollinaris Strawberry Cocktail 
 
 ( eh i j Lobster ( 'ream Soup 
 
 Toasted Crackers Salted Almonds 
 
 ( (lives in nit Tartar Sauce 
 
 Dressed Cucumbers Frizzled Potatoes 
 
 1 lot ( !ream Tartar Biscuil 
 
 Celery Broiled ('hie ken Tread Sauce 
 
 ( 'ream Potati ies 
 
 Baked Egg Plant Jelly Stuffed Tomatoes 
 
 (ream (heese Walnuts Fruit Salad Toasted Crackers 
 
 Meringues filled with Strawberries and Whipped ('ream 
 
 or Straw Ten y Ice ( ream 
 
 Pound Cake 
 
 (ohrr 
 
 Candied Orange Peel Toasted (rackets 
 
 22 
 
49 
 
 Apollinaris Cherries on Ice 
 
 ((lives Chicken Cream Soup Celery 
 
 Cream Tartar Biscuit cut in halves, buttered and toasted 
 
 Radishes Salmon Steaks Dressed Cucumbers 
 
 Cream Sauce with Hard-boiled Eggs chopped, Olives and Pickles 
 
 Toasted Rolls 
 
 Celery Lamb Chops Spiced Tomatoes 
 
 Mush Halls Browned 
 
 Cream I'eas Dressed Lettuce 
 
 ( eleiy and Sweet-bread Salad Cheese Wafers 
 
 Grape 01 Strawberry Ice 
 
 Marguerites Hermits 
 
 Coffee or Ice Tea with Lemon Syrup 
 
 50 
 
 Peaches 
 
 Stuffed Olives Tomato Cream Bouillon 
 
 Thick Graham Crackers Toasted 
 
 » 
 
 Celery Fish Mousse, Oyster Sauce Dressed Cucumbers 
 
 Hot Rolls 
 Rice Croquettes, Chopped Chicken and Peas in Pastry Patties 
 
 Tenderloins 
 
 Garnish with Lemons and Pastry, 
 
 Mashed Potatoes shaped like Cones, Browned in Oven 
 
 Bananas rolled in Crumbs and fried in hot fat 
 
 Baltimore Cheese Lettuce and Cucumber Salad 
 
 Thick Graham Crackers Toasted 
 
 (berry Toast Chocolate 
 
 51 
 
 Apollinaris Strawberry Cocktail 
 
 < Hives Cream of ( 'elery Soup Croutons 
 
 Sliced Lemons Salmon Steaks Shrimp Sauce 
 
 Potato Timbales Dressed Cucumbers 
 
 Celery Sweet-bread and Mushroom Patties Hot Rolls 
 
 Cuban Salad S. A. Sandwiches 
 
 Coffee Strawberry Whip Sponge Cake 
 
 23 
 
52 
 
 Grape-lruit in their own Shells 
 
 Celery Cream of Tomato Soup Pulled Bread 
 
 Olives Cream Pish in Ramikins Dressed Cucumbers 
 
 Brown Bread Sandwiches and Tomatoes 
 
 Jelly Squab on Toast Bread Sauce 
 
 Green Peas Creamed Potato Balls 
 
 Celery, Tomato and Pecan Salad Brown Bread Sandwiches 
 
 Pound Cake Chocolate Bon-bons 
 
 53 
 
 Strawberries in ( Classes 
 
 Celery Asparagus Soup Thin Bread 
 
 Cucumber Sauci Halibut Steak Radishes 
 
 Mashed Pi itatoes 1 1 ard-boiled i 
 
 Hoi ( 'ream Rolls 
 
 Rice < n iquettes 
 
 ( 'heese Salad Hot Rolls 
 
 Strawberry (ream Kgg Lemonade C. G. Sponge Cake 
 
 5* 
 
 Apollinaris Oranges in theii Own Shells 
 
 ( (lives ( 'lain Broth i sted i 'rackers 
 
 Radishes Shrimp Croquettes Lettuce Sandwiches 
 
 Brandied Cherries in Wine Glasses 
 Partridges Bread Sauce Grape I 
 
 Sweet Potato — Southern Style Fried Bananas 
 
 Celery Chicken Salad on Lettuce Lea Toasted Crackers 
 
 < In icolate with Sherry 
 Fancy Cakes Preserved Gingei Salted Almonds 
 
 55 
 
 Olives Oystei Cocktail Celery 
 
 (dated Cheese Bouillon Pulled Bread 
 
 (•lives Fricassee oi Oysters Algonquin Sauce 
 
 Thick Graham Crackers Toasted 
 
 Brandied Cherries Ducks — Cherry Sauce Crape Jelly 
 
 Sweet Potato Croquettes ('heese Balls 
 
 Celery Chicken an Supreme Hot Rolls 
 
 Lettuce and Tomato Salad with Riced Cheese over it 
 Pulled Bread 
 
 Coffee S. A. Sandwiches Salted Nuts 
 
 24 
 
56 
 
 ( lelery 
 Radishes 
 
 Melons 
 (Spoonful of Wine in each; 
 
 ('ream of Green Pea Soup 
 
 Creamed Sweet-breads 
 Hot ( !ream Rolls 
 
 Bread-sticks 
 ( lelery Hearts 
 
 Spiced Peaches 
 < Ireamed Potatoes 
 
 Stuffed Olives 
 
 Broiled Chicken 
 
 Eggs a la Buckingham 
 
 Field Salad 
 (ream Cheese in Squares 
 
 Stuffed Dates 
 
 Fancy ( lakes 
 
 Coffee 
 
 ( urrant Jelly 
 Teas in Pastry Cups 
 
 Hot Rolls 
 
 Bread-sticks 
 Marmalade 
 
 Lime 1 Irops 
 
 57 
 
 Fruit 
 
 Tomato Bouillon Served with 
 
 Parboiled Oysters Small Croutons 
 
 Celery Fillet of Chicken Halibut Horse-radish Sauce 
 
 Dressed Cucumbers Peas Creamed 
 
 Stewed Cranberries Cold Chicken Sliced Jelly 
 
 Mashed Potatoes Browned Stuffed Tomatoes 
 
 Cream of Pea Salad Fresh Butter Sandwiches 
 
 Hermits Coffee Cream Cheese 
 
 58 
 
 Watermelon cut in Cones 
 Celery Hearts Clam Bouillon Toasted Crackers 
 
 Stuffed Olives Salmon Steak Plain Cucumber Salad 
 
 Celery Scallop of Veal 
 
 Spinach Timbales 
 
 Horse-radish Sauce 
 Mashed Potato Balls 
 
 Chicken Croquettes Cheese Puffs 
 
 Field Salad Marquette Sandwiches 
 
 ( 'olfee 
 
 Orange Ice 
 
 Sweet-meats 
 
 25 
 
 ( (ratine Cake 
 
59 
 
 Apollinaris Fruil 
 
 Celery Bouillon Pulled Bread 
 
 ( )li\ es Fish Radishes 
 
 Dressed Cucumbers Toasted Crackers Cheesed 
 
 Potatoes ( Teamed 
 
 Sweet-breads and Mushroom Putties with Pastry Covers 
 
 Spiced Peaches Pigeons and Jelly Brandied Cherries 
 
 Corn Patties Stuffed Egg Plant 
 
 Currant Marmalade Celery Salad Cream Cheese 
 
 Toasted < lackers 
 
 Sailed Nuts < 'offee < 'ake 
 
 60 
 
 Fruit 
 
 Celerj Asparagus Soup Toasted French Bread 
 
 Olives Lobster Croquettes Dressed Cucumbers 
 
 Hot Rolls 
 
 Broiled Chicken Cranberry Sauce 
 
 Cream Potatoes Summer Squash Fried Green Peas 
 
 Field Salad Nut Sandwiches 
 
 Cocoanut Means Iced Cocoa Sweet-meats 
 
 61 
 
 Salon i in ol Fl uit 
 Celery Cream of Chicken Soup Thin Bread 
 
 Potato Halls Fish Souffle Peas 
 
 Sweet breads with Orange Sauce I lot Rolls 
 
 Lettuce and Nut Salad S. V. Sandwiches 
 
 Coffee Peach Tartlets Salted Almonds 
 
 62 
 
 Fruit 
 
 Toasted Crackers Clam Bouillon Whipped Cream 
 
 ( eler v Cold Tongue Jelly 
 
 Spinach and Ku r ii Timbales 
 
 Bread and Butter Sandwiches New Potatoes, ("reamed 
 
 Lettuce and Orange Salad Toasted Cheese Crackers 
 
 Cup Cakes Chocolate Hermits 
 
 26 
 
63 
 
 Anchovy Crackers 
 
 Celery Cream of Pea Soup Toasted Crackers 
 
 Cucumbers Lobster Cutlets Tartar Sauce 
 
 Hot Rolls 
 
 Egg and Tpmato Timbales Spanish Birds Rice Croquettes 
 
 Cherry Salad Cherry Toast 
 
 Frozen Peaches 
 Sponge Drops Iced Cocoa Rose Cakes Sweet-meats 
 
 64 
 
 Perries 
 
 Olives Bouillon No. 2 Pulled Bread 
 
 Celery Baked Live Lobster Hot Rolls 
 
 Dressed Cucumbers on Lettuce Leaves 
 
 Jelly Poiled Chicken Cold, Decorated with Hard-boiled Eggs 
 
 Stuffed Potatoes Hot Rolls Fried Bananas 
 
 Nut and Olive Salad Sandwiches 
 
 Raspberry Jam in Glasses with Whipped Cream on top 
 
 Coffee Lemon Queens Sailed Nuts 
 
 ( Iheckerberry Mints 
 
 65 
 
 Grape-Fruit 
 
 Celery Lamb Broth with (ream Toasted Crackers 
 
 Olives Halibut Steaks Cucumbers on Lettuce Leaves 
 
 Tomato Timbales 
 
 Jelly Breasts of Chicken Celery 
 
 Asparagus rips ('reamed 
 
 Riced Potatoes Hot Polls 
 
 Lettuce and Orange Salad Toasted Crackers 
 
 Sponge Cake Coffee Stuffed Prunes 
 
 66 
 
 Grape-Fruit (with a little Wine in each) 
 
 Toasted Crackers Chicken Cream Soup Whipped Cream 
 
 Celery Lobster Newberg Hot Rolls 
 
 Jelly Tenderloins Spiced Tomato 
 
 Souffle Potato Cream Peas 
 
 Dressed Cheese Celery Salad Hot Rolls 
 
 Ices Lady Superior Cake Bon-bons 
 
 Rilvert Punch 
 27 
 
67 
 
 Fruit 
 ( Hives Lobster Croquettes with Cream Sauce Hot Rolls 
 
 Cucumbers and Tomatoes Dressed, and on Lettuce Leaves 
 
 Celery Cold Tongue Jelly 
 
 Potato Croquettes Luncheon Toast Cheese Balls 
 
 'meappie 
 
 Russian Tea 
 
 Almond Tarts lion-lions 
 
 68 
 
 ( Irape Fruit 
 
 ( lelery Fried ( 'lams Tiny rims 
 
 Small Cream of Tartar Biscuits, hot 
 
 Luncheon Toast 
 
 Lettuce — French 1 Iressing 
 
 Hot Biscuit 
 (team Cheese and Raspberry Jam Coffee 
 
 69 
 
 ( Iranges 
 
 < Hives Tomato Entree Hot Rolls 
 
 Celerj Cold Ham cut very thin Dressed Lettuce 
 
 Rice Croquettes Hot Rolls Cheese Balls 
 
 Tomato Salad S. A. Sandwiches 
 
 ( 'offee Fancy ( 'akes 
 
 70 
 
 Fruit 
 
 Cream of Tea Soup with Whipped Cream 
 Wafer-thin Bread Buttered 
 
 Celery Hearts Fish Mousse Hot Rolls 
 
 (in umbers and Tomatoes Sliced and Dressed with Trench Dressing 
 
 Spiced Teaches Broiled Chicken Jelly 
 
 (Irani Potatoes Stuffed Tomatoes 
 
 Sweet-bread Salad Cheesed (rackets 
 
 Cup ('akes Chocolate with Sherry Raspberry Jam 
 
 ( 'rystali/cd Fruits 
 
 28 
 
71 
 
 Fruit 
 
 ((lives Clam Soup Toasted Graham Crackers 
 
 (•lives linked Ham cut thin Hot Rolls 
 
 Egg Timbales Stuffed Tomatoes 
 
 Celery Lobster Salad Hot Rolls 
 
 Meringue Crackers Cocoa with Whipped Cream 
 
 Peppermints 
 
 72 
 
 Canada Melons 
 
 Radishes Lobster (ream Soup Toasted Tread 
 
 Chicken Croquettes Hoi Rolls 
 
 (ream Potatoes Lamb Chops Jelly 
 
 Stuffed 'Tomatoes 
 
 Celery Cream Sweet-breads Hot Rolls 
 
 Plain Lettuce 
 
 ('ream Cheese Toasted Tread Bar le Hue 
 
 Coffee 
 
 73 
 
 Strawberry ( 'oektail 
 Stuffed Olives Asparagus Soup Cheese Wafers 
 
 Celery Chicken and Sweet-bread Croquettes Hot Rolls 
 
 Spiced Peaches Squab on Toast Tread Sauce 
 
 Scalloped Totatoes No. 2 Cream Teas in Pastry Cases 
 
 Lobster Newberg Hot Rolls 
 
 Orange Lettuce Salad Cheese Wains 
 
 Ice 'Tea with Lemon Syrup 
 
 St. John Tartlets Salted Nuts Stuffed Prunes 
 
 74 
 
 Purple and White Crapes in Grape-Fruit Cases 
 
 Lobster Soup Trench Tread Toasted 
 
 Celery Hearts Chicken Croquettes ('ream Same 
 
 Finger Rolls 
 
 Olives Breaded Veal Cutlets Horse-radish Same 
 
 Cream Totatoes Rice Peppers 
 
 Sweet-breads Creamed Finger Rolls 
 
 Aix Salad 
 ('ream Cheese Toasted Crackers Currant Jam 
 
 Berries 
 
 Cake Coffee Marshmallows 
 
 29 
 
75 
 
 ( 'anada Melons 
 
 Radishes Cream Clam Soup Bread-sticks 
 
 Cucumbers Lobster Cutlets ('oral Sauce 
 
 Frizzled Potatoes Hot Rolls 
 
 ( 'elery ( 'ream < 'hicken in Moulds — Garnish with 
 
 Sliced Tomatoes, Cucumbers, (Hues and Radishes 
 
 French Beans Bread-sticks Potato Croquettes 
 
 Luncheon Toast Salad of Lettuce 
 
 I late felly Mini Sherbet Almond ( lake 
 
 ( 'olice 
 
 76 
 
 Grape-Fruit Mareschino Cherries 
 
 Slited Lemon Raw Oysters with Relish Toasted ('rackets 
 
 Chicken Bouillon in Cups 'Toasted Crackers 
 
 Celerj Lobster Cutlets (Oral Sauce 
 
 Fried Potatoes Hot Rolls 
 
 Brandied Cherries in Glasses Broiled Birds Grape Jelly 
 
 Mashed Potato Halls Tomato Timbales 
 
 ( lelery and Pineapple Salad 
 Cream Cheese Walnuts Toasted Crackers 
 
 Lady Bait imore ( lake < loffee 
 
 77 
 
 Pomona Frappe 1 
 
 Olives White Soup Bread-sticks 
 
 Celery Sweet-breads and Brains in Tatty Shells 
 
 Hot Rolls 
 
 Mustard Tickle Cold Ham cut thin Stuffed Peppers 
 
 Frizzled Potatoes Tomato Timbales 
 
 Grape-Fruit and Celery Salad Bread-sticks 
 
 American ( Iheese 
 
 Coffee 
 Porcupine Cake Salted Nuts Stuffed Dates 
 
 30 
 
78 
 
 Apollinaris Canteloupe 
 
 Olives Lamb IJroth with Cream Croutons 
 
 Celery Salmon with Shrimp Sauce Cucumbers 
 
 New Potatoes 
 
 Jelly Broiled Chicken Bread Sauce 
 
 Potato Croquettes Cream Peas 
 
 Banana and Nut Salad Toasted Graham Crackers 
 
 Cream Cheese Bar le 1 )uc 
 
 Coffee 
 
 Walnut Wafers Cherries 
 
 79 
 
 Apollinaris Cocktail 
 
 Olives Cream of Pea Soup Toasted Crackers 
 
 Celery Salmon Croquettes Cream Sauce 
 
 Tomato and Egg Entree Hot Rolls 
 
 Radishes Veal Cutlets Breaded Horse-radish Sauce 
 
 Delmonico Potatoes Buttered Beans 
 
 Field Salad 
 Nut Sandwiches American Cheese cut in fancy shapes 
 
 Alpine Sherbet 
 Lemon Queens Coffee 
 
 80 
 
 Watermelon cut in ('ones 
 (Before serving sprinkle with Sherry) 
 
 Celery Cream of Green Corn Soup French Bread Toasted 
 
 Hot Rolls Shrimp Entree 
 
 Cucumbers with French Dressing 
 
 Radishes Lamb Chops Mint Jelly 
 
 Potatoes en Surprise Baked Tomatoes 
 
 Lettuce and Sliced Orange Salad 
 Frozen Cheese Hot Rolls 
 
 Peaches with Cream 
 Chocolate Cake Chocolate with Sherry Salted Nuts 
 
 31 
 
81 
 
 Berries 
 
 < Hives Asparagus Soup Bread-sticks 
 
 Radishes Fishette Hot Rolls 
 
 Cucumber Romaine Cream Peas 
 
 Celery Chicken Loai Currant Jelly 
 
 .Mulled Potatoes Cheese Relish 
 
 ( 'hen y Salad ( hen v Toast 
 
 Meringues Idled with fee ('ream 
 Imperial Cake Coffee Bon-bons 
 
 82 
 
 ( Irape-Fruit 
 
 Celerj Sweet-bread and Truffles Creamed 
 
 Small ( ream of Tartar Rolls 
 
 Grape Jelly Broiled Bird Brandy Peaches 
 
 Bread Sauce Potato (ones Rue Croquettes 
 
 ( 'u( umbel Salad 
 
 Cream Cheese Pulled Bread Par le hue 
 
 ( 'hocolate Wafers 
 Chocolate with Sherry Mint Drops 
 
 £3 
 
 Melons cut in halls and served in Melon Shells 
 Add a lew Mint Cherries 
 
 Celery Chicken Soup en 'Passe' Thin Bread Puttered 
 
 (Mixes Cream of Clams Horse-radish 
 
 Hot Rolls 
 
 Celery Squab on Toast Bread Sauce 
 
 Fried Patatoes 
 
 Pried I la nauas 1 lot Rolls 
 
 Tomato Entree 
 
 (ream Cheese Lettuce and French Bean Salad 
 
 Thin Plead Puttered 
 
 Salted Almonds Coffee Angelica Cake 
 
 84 
 
 Fruit 
 
 Celerj (ream of Corn Soup Pop Corn 
 
 (ream Same Chicken Croquettes Hot Rolls 
 
 French Peas 
 
 Currant Marmalade Partridges Bread Sauce 
 
 Scalloped Potatoes Grape Jelly Baked Stuffed Tomatoes 
 
 Hot Rolls Celery Salad Cream Cheese Walnuts 
 
 Meringue Crackers Chocolate Salted Nuts 
 
 32 
 
85 
 
 Olives 
 
 Raw Oysters with Lemon 
 Toasted Crackers 
 
 Oyster Relish 
 
 Celery Lobster Croquettes Horse-radish Cream Sauce 
 
 Rice Potatoes Fried 
 
 Jelly Cream Chicken in Rice Border Spiced Peaches 
 
 Green Peas Scalloped Tomatoes 
 
 Tomato Jelly, Celery and Lettuce Salad 
 
 French Dressing Cheese Puffs 
 
 Stuffed Dates 
 
 Lady Baltimore Cake 
 Coffee 
 
 Mints 
 
 Raw Oysters Oyster Relish — Crackers 
 
 Celery Cream Sweet-breads Hot Rolls 
 
 Boiled Beet Balls Halibut Steaks Cucumbers 
 
 Mashed Potato with thick Egg Sauce 
 
 Lettuce, Tomato and Asparagus Tips 
 French Dressing Cheese Zephyrettes 
 
 Almond Tartlets 
 
 Coffee 
 
 Salted Nuts 
 
 87 
 
 Olives 
 
 Mush Balls 
 Allemande Sauce 
 
 Fruit 
 Lobster Puree 
 
 Hot Rolls 
 
 Burlington Fillet of Beef Oyster Sauce 
 
 Spiced Peaches Canada Tomatoes 
 
 Cutlets of Sweet-breads 
 
 Celery and Red Apple Salad 
 Brown Bread and Nut Sandwiches 
 
 Date Jelly Cocoanut Tarts 
 
 Peppermints Salted Nuts 
 
 Hot Rolls 
 
 Cream Cheese 
 Coffee 
 
 88 
 
 Celery 
 
 White and Purple Grapes 
 
 Fried Smelts with Tartar Sauce 
 French Fried Potatoes 
 
 Currant Jelly 
 Cream Potatoes 
 
 Cheese Walnuts 
 Orange Tartlets 
 
 Mouton de Poulet 
 Baked Stuffed Tomatoes 
 
 Apple and Celery Salad 
 
 Coffee 
 33 
 
 Hot Rolls 
 
 Celery 
 Corn Oysters 
 
 Pulled Bread 
 Salted Pecans 
 
89 
 
 Olives White Soup Thin Bread 
 
 I [alibut Steak 
 Tomato Sauce Hot Rolls Cucumbers 
 
 Celery Salmi of Partridges Jelly 
 
 Stuffed Potatoes Mexican Beans in Pastry Patties 
 
 Washington Macaroni and Tomato 
 Lettuce and Cream Cheese Brown Bread Sandwiches 
 
 Wine Jelly 
 Marguerites Coffee Peppermints and Salted Nuts 
 
 90 
 
 Salpicon of Fruits 
 
 Olives Cream of Celerj Soup Croutons 
 
 Radishes Stuffed Smelts Hot Rolls 
 
 Dressed Cucumbers (ream Peas 
 
 Jelly Roast Duck with Orange Sauce Spiced Crapes 
 
 Sweet Potato Croquettes Cheese Palls Stewed Celery 
 
 Sardine Salad Brown Bread and Nut Sandwiches 
 
 Date Cake Coffee Salted Almonds 
 Piesei \ ed ( ringer 
 
 91 
 
 ( r rape-Fruit 
 
 Stuffed Olives (ream of Celery Soup Graham Crackers Toasted 
 Colored Green 
 
 Celery Lobster Cutlets — ('oral Sauce Radishes 
 
 Jelly Preasts of Chicken Broiled Cranberry Sauce 
 
 Sweet Potato Croquettes Cheese Palls 
 
 Baked Stuffed Tomatoes 
 
 Sweet-bread and Celery Salad Graham Crackers Toasted 
 
 Lemon Whip 
 Lemon Queens Coffee Sweet-meats 
 
S2 
 
 Apollinaris Raw Oysters — Oyster Relish Thin Graham Bread 
 
 Celery Creamed Sweet-breads Hot Rolls 
 
 Jelly Partridges Bread Sauce 
 
 Garnished with Grated Chestnuts 
 I )elmonico Potatoes Stuffed Peppers Canada Tomatoes 
 
 French Bean Salad Rolls 
 
 Chestnuts and Whipped Cream 
 Fig Sweet-meats Coffee Graham Bread Buttered 
 
 93 
 
 Oranges and Shredded Pineapple served in Orange Shells 
 
 Celery Cream Clams Hot Rolls 
 
 Radishes Veal Cutlets Breaded Horse-radish Sauce 
 
 Cream String Beans Chutney I lelmonico Potatoes 
 
 Stuffed Tomato Salad 
 Cream Cheese Toasted Crackers 
 
 Coffee Ladv Baltimore Cake Salted 1'ecans 
 
 94 
 
 ( rrape-Fruit 
 
 Salted Almonds Cream of Pea Soup Toasted French Bread 
 
 with Whipped Cream 
 
 Celery Fish Mousse Hot Finger Rolls 
 
 Radishes Broiled Chicken Jelly 
 
 Cream Potatoes Celery au Gratin 
 
 Tomato and Lettuce Salad Mayonnaise Pistachio Dressing 
 
 Hot Finger Rolls Cream Cheese 
 
 ( 'hocolate 
 Cup Cakes Salted Almonds Raspberry Jam 
 
 95 
 
 Fruit 
 
 Olives Oyster Cream Soup Toasted Crackers 
 
 Radishes Veal Croquettes — Horse-radish Sauce Hot Rolls 
 Green Peas 
 
 Jelly Larded Grouse Cherry Sauce 
 
 Sweet Potatoes — Southern Style Egg Timbales 
 
 Creamed Salmon Hot Rolls 
 
 Celery Sticks filled with Cream Cheese 
 French Dressing Toasted Crackers 
 
 Pineapple Cream Porcupine Cake Coffee 
 
 Salted Pecans Lime Drops 
 
 35 
 
Orange Pulp cut in Dice 
 Served ice cold in their own Shells 
 
 Grated Cheese Bouillon in Cups 
 
 Celery Scalloped Oysters in Shells 
 
 Thick Graham Crackers Toasted 
 
 Bread-sticks 
 
 ( ream Sauce 
 
 Jelly Breasts of Chicken Broiled 
 
 Sweet-wrinkle Peas in Pastry Cups 
 Sweet Potatoes in Cones Rice and Cherries 
 
 Apple Salad 
 
 Thin Bread 
 
 Raspberry Tarts with Whipped Cream 
 
 Coffee with Marshmallow Drops 
 
 97 
 
 ( Vlery 
 
 ( (ranges 
 ( !ream of < 'orn Soup 
 
 Cuban Tomatoes 
 
 Lobster Salad 
 
 Baked Ham 
 Stuffed Botatoes 
 
 Stuffed Prunes 
 
 Lady Betty Pastry 
 i loffee 
 
 Popped Corn 
 
 ( 'orn fritters 
 Hot Rolls 
 
 Salted Nuts 
 
 98 
 
 Fruit 
 
 Olives Lobster Soup Toasted French Bread 
 
 Radishes Stuffed Smelts — Tartar Sauce Dressed Cucumbers 
 
 ( lelery Fillet of Beef with Oyster Sauce Spiced Peaches 
 
 White Mush Balls Baked Bananas Stuffed Tomatoes 
 
 ( 'elery 
 
 Cream Cheese 
 
 Sweet-breads No. 1 French Bread Toasted 
 
 Lettuce Salad 
 
 Porcupine ( ake 
 
 French Bread Toasted 
 
 Mint Sherbet 
 Coffee 
 
 36 
 
 Cherry Jam 
 Candied Orange Peel 
 
99 
 
 Grape-Fruit 
 
 Bread-sticks Bouillon in Cups Grated Cheese 
 
 Olives Scrambled Sweet-breads Celery 
 
 Hot Rolls 
 
 Grape Jelly Individual Game Pie Rolls 
 
 Delmonico Potatoes Cheese Souffle 
 
 Lettuce Salad Cheese Sandwiches 
 
 Pound Cake 
 Stuffed Prunes Coffee Salted Nuts 
 
 100 
 
 fruit 
 
 Olives Chicken Bouillon French Bread Toasted 
 
 Celery Cusque a la Creme Sliced Tomatoes 
 
 Cream Peas Hot Cream Tartar Biscuit 
 
 Brandied Cherries Potted Pigeons Spiced Peaches 
 
 Sweet Potato Croquettes Lima Beans Creamed 
 
 Celery au Gratin 
 
 Penobscot Bay Salad Cheesed Crackers 
 
 Raspberry Jam Whip 
 Marguerites Coffee Salted Nuts 
 
 101 
 
 Grapes 
 
 Olives Oyster Soup Boston Crackers Split and Toasted 
 
 Celery Hearts Lobster Newberg Hot Rolls 
 
 Brandy Peaches Ducks with Cherry Sauce Grape Jelly 
 
 Corn Fritters and Southern Sweet Potatoes 
 Hot Spiced Grape Juice 
 
 Chicken Terrapin Hot Rolls 
 
 Olives Apple and Celery Salad Welsh Rarebit Crackers 
 
 Pekoe Cream 
 Cup Cakes Coffee Candied Orange 
 
 ' 37 
 
102 
 
 Fruit 
 
 Olives Chicken Soup Toasted Crackers 
 
 Celery Cream Lobster in Pastry Patties S. A. Sandwiches 
 
 Grape Jelly Canvas-back Duck (Baltimore) Prandy Peaches 
 Sweet Potato Croquettes Hot Grape Juice 
 
 Red Peppers with Rice 
 
 Celery Salad served with Broiled Bacon 
 and Broiled ( lysters 
 
 Cheese Walnuts S. A. Sandwiches 
 
 Date Cake Coffee Sweet-meats 
 
 103 
 
 ( ;rape- Fruil 
 
 Olives Bouillon Grated Cheese 
 
 Toasted Bread-sticks 
 
 ('ream Sweet-breads and Truffles 
 
 Hot Rolls Cel< iy 
 
 Celery Broiled Puds Bread Sauce 
 
 Potato ('ones Macaroni and Cheese String Beans 
 
 Olives Cucumber Salad Bread-sticks 
 
 Lady Baltimore ( 'ake 
 Mint Drops Chocolate with Sherry Salted Nuts 
 
 104 
 
 Raw < lysters 
 
 Celerj Scrambled Sweet-Breads Buffed Paste 
 
 Brandy Cherries Partridges Bread Sauce 
 
 Sweet Potato — Southern Style Cheese Balls 
 
 Spinach and Egg Timbales 
 
 Stuffed Olives Shrimp Salad Thin Bread Sandwiches 
 
 Raspberry Be with Whipped Cream (enter 
 Mexican Wafers Coffee Sponge Cake 
 
 1C5 
 
 Salpicon of Fruit in Tall Glasses 
 
 Celery Chicken Croquettes Cream Peas 
 
 Hot Rolls 
 
 Stuffed Olives Broiled Tongue Apple Jelly 
 
 Potato Timbales Baked Stuffed Tomatoes 
 
 Oyster Tourraine Hot Rolls 
 
 Aix Salad Bulled Bread 
 
 Meringues tilled with [ce (ream 
 
 Fancy Cakes Coffee Salted Nuts 
 
 38 
 
106 
 
 Stuffed Olives 
 Sliced Lemon 
 
 ( rrape-Fruit 
 
 White Soup 
 
 Fried Oysters 
 Tiny Hot Biscuit 
 
 Bread-sticks 
 Pickles 
 
 Chicken Salad 
 
 Biscuit Continued 
 
 Bread-sticks 
 
 107 
 
 Luncheon Toast 
 Coffee 
 
 Celery Hearts 
 
 Pineapple cut in Dice Served in its own Shell 
 
 Olives Cream of Corn Soup Pop Corn 
 
 Celery Fried Oysters Graham I '.read Sandwiches 
 
 Spiced Tomatoes Birds Broiled Grape Jelly 
 
 with thin slices of Bacon 
 Fried Potatoes Baked Spaghetti with Cheese 
 
 Orange Omelet with Plain Lettuce Salad 
 
 Wine Jelly 
 Nut Wafers ' 'hocolate 
 
 Hot Rolls 
 
 Stuffed Dates 
 
 103 
 
 Fresh Fruit 
 
 Olives Cream of Lettuce and Cucumber Soup Bread-sticks 
 
 Radishes Cold Ham cut very thin Celery 
 
 Somerset Club Eggs Hot Buttered Rolls 
 
 Coffee 
 
 Letttuce and Orange Salad Bread-sticks 
 
 Oatmeal Macaroons Sweet-meats 
 
 109 
 
 ( ( :ost 53.. so) 
 
 Sakonski 
 
 Corn Bouillon Toasted Crackers 
 
 Fishette Cucumbers 
 
 Rechauffe Hot Rolls 
 
 Woodcock 
 Stuffed Pimentos Toasted Crackers 
 
 Oranges Orange Cake 
 
 Fudge Colfee 
 
 39 
 
110 
 
 Grape Fruit Punch 
 
 Maggi Bouillon Toasted Crackers 
 
 Mock Terrapine Finger Rolls 
 
 Broiled Hirds — Currant Jelly Small Potatoes, Creamed 
 
 Cucumber jelly with Lettuce Finger Rolls 
 
 Chilled Peaches Almond Cake Ice Cream 
 
 ( loffee 
 
 40 
 
DINNERS 
 
 1 
 
 Apollinaris Cocktail 
 
 Bread-sticks Consomme Grated Cheese 
 
 Celery Baked Cod Sliced Tomatoes 
 
 Cream Potatoes 
 
 Giblet Sauce Roast Turkey Cranberry Frappe 
 
 Sweet Potato Croquettes Baked Onion Stuffed Tomato 
 
 Celery Albany Entree Stuffed Olives 
 
 Washington Macaroni 
 Lettuce and Cheese Boston Crackers Toasted 
 
 Apple and Celery Salad Bread-sticks 
 
 Manchester Pudding with Cream Sauce 
 
 Celery Coffee Crackers Salted Nuts 
 
 2 
 
 Apollinaris Tonic with Marron Glace' in bottom of glass 
 
 Stuffed Olives (ream of Chestnut Soup Celery 
 
 French Bread Toasted 
 
 Celery Stuffed Smelts with Tartar Sauce Dressed Lettuce 
 
 Hot Rolls 
 
 Cranberries Roast Chicken — Giblet Sauce Jelly 
 
 Mashed Potato Balls Browned Baked Macaroni 
 
 with Tomato Sauce 
 Cheese Balls 
 
 Celery Cream Oysters served in Bread Shells Olives 
 
 Field Salad French Bread Toasted 
 
 Steamed Pudding — Hard Sauce 
 S. A. Sandwiches Coffee Celery 
 
 Olives 
 
 Oyster Relish Raw Oysters Brown Bread Sandwiches 
 
 Celery Consomme Toasted Crackers 
 
 Lettuce Halibut for eight people Celery 
 
 Cucumber Entree Egg Timbales 
 
 Spiced Tomatoes Roast Chicken Giblet Gravy 
 
 Mashed Potatoes Cranberry Sauce • Backed Macaroni 
 
 Salmi of Partridges Cheese Straws 
 
 Celery Stick Salad Brown Bread Sandwiches 
 
 Mexican Wafers Coffee After-dinner Mints 
 
 41 
 
(nape-Fruit in their own Shells 
 
 Stuffed Olives Cream of Corn Soup Pop Corn 
 
 Celery Fish Souffle 1 tressed Cucumbers 
 
 Thin Crackers Cheesed 
 
 Jelly Fillet of beef Oyster Sauce 
 
 Potato Timbales < anada Baked Tomatoes 
 
 Cream Chicken served in Toasted Bread Cases 
 
 Cheese Halls Aspec Salad Crackers 
 
 Assorted Cakes Coffee Ginger Chips 
 
 Marron dace's 
 
 ( )yster ( 'ocktail 
 
 Ripe Olives Clear Soup with Crated Cheese Cheesed Crackers 
 
 Celery Halibut Jelly with Shrimp Sauce Hot Rolls 
 
 Spinach Timbales 
 
 Spiced Peaches Roast Duck with Cherry Sauce 
 
 Mashed Potatoes in Balls baked Onions Cream Brussell Sprouts 
 
 Celery American Croquettes Cheesed Crackers 
 
 Malaga Grapes and Walnut Salad Cheesed Crackers 
 
 Plum Putlding Burning — Hard Sauce 
 
 Coffee served in Drawing Room 
 < reme de Menthe Sweet-meats 
 
 Grape-Fruit and Maresi hino (berries in Glasses 
 Celery Cream of Lettuce Soup French Bread Toasted 
 
 Olives Fricassee ol Chicken Celery 
 
 Hot Rolls 
 
 Algonquin Sauce Beef Roast Brown Sauce 
 
 Sweet Potatoes roasted in pan 
 
 Stuffed Onions baked bananas with Raisin Sauce 
 
 Celery Scalloped Oyster in Toasted Bread-Ramikin Cups 
 
 Washington Macaroni Lettuce and Cheese Hot Rolls 
 
 Manchester Pudding — Cream Sauce 
 
 French Bread Toasted Coffee Celery 
 
 Salted Nuts 
 
 42 
 
Purple and White Grapes in Grape-Fruit Shells 
 
 Stuffed Olives Cheese Soup Toasted Crackers 
 
 Celery Fried Haddock Roe Tartar Sauce 
 
 Small Rolls Dressed Cucumbers 
 
 Giblet Sauce Turkey and Sausages roasted together 
 
 Cranberry Jelly 
 Mashed Sweet Potatoes Celery au Gratin Stuffed Tomatoes 
 
 Hot Rolls 
 
 Chestnuts with Cream 
 
 Salpicon of Fruit 
 
 ( reamed Oysters 
 
 Egg Salad 
 
 Cup Cakes 
 Coffee 
 
 Celery 
 Toasted Crackers 
 
 Sweet-meats 
 
 Olives 
 
 Cucumbers 
 
 Cocktail 
 
 Onion Soup 
 
 Baked Fish 
 Dressed Lettuce 
 
 Jelly Roast Turkey and Sausages 
 
 Oyster Sauce 
 Baked Macaroni with Cheese Stewed Celery 
 
 Salpicon of Fruit Frozen 
 
 Lobster Salad 
 
 Pulled Bread 
 Tomato Sauce 
 
 Spiced Tomatoes 
 Sweet Potatoes 
 
 Pulled Bread 
 
 Assorted Cake 
 
 Mint Sherbet 
 Coffee Celery and Cheese Wafers 
 
 Oyster Cocktail Graham Sandwiches 
 
 Olives ( ream of Chicken Soup Croutons 
 
 Celery Chicken Livers en Brochette Graham Sandwiches 
 
 Jelly Partridges Bread Sauce 
 
 American Croquettes Hot Spiced Grape Juice 
 
 Spinach Timbales 
 
 Celery 
 
 Lettuce 
 Stuffed Prunes 
 
 Baked Ham 
 
 S. A. Sandwiches 
 
 Washington Macaroni 
 American Cheese Graham Sandwiches 
 
 Pineapple Custard 
 Coffee 
 
 Salted Nuts 
 
 43 
 
10 
 
 French Dessert 
 
 Stuffed Olives Cream of Corn Soup Popped Corn 
 
 Sliced Tomatoes Baked Fish with Egg Sauce Potatoes 
 
 Brandy Peaches Birds with Bread Sauce Jelly 
 
 King Croquettes Celery au Gratin Spanish Rice 
 
 < Hives Indian Curry of Chicken Plain Sandwiches 
 
 Tomato and Lettuce Salad 
 
 with Pistachio and Mayonnaise Dressing 
 
 Zephyrettes Cheesed and Toasted 
 
 Pineapple Cream 
 Lady Betty Pastry Coffee Salted Nuts 
 
 11 
 
 Grape-fruit with Candied Cherries 
 
 Celery Oyster Soup Small Crackers Browned 
 
 Cucumbers Halibut Steak with thick Egg Sauce Hot Rolls 
 
 brandy Peaches Roast Goose with Orange Sauce Grape Jelly 
 Southern Sweet Potatoes Corn Fritters Brussels Sprouts 
 
 or Spinach 
 
 Pomona Frappd 
 
 Celery Sweet-breads No. 1 Hot Rolls 
 
 Lettuce and Sliced Pimento Salad 
 Frozen Cheese Toasted Crackers Bar le Due 
 
 Coffee Plum Pudding with brandy Sauce Celery 
 
 and Toasted Crackers 
 
 12 
 
 ( >yster ( 'ocktail 
 
 Olives Chicken Soup Toasted Crackers 
 
 Dressed Cucumbers Halibut for eight people buttered beet balls 
 
 Celery Crown Roast of Lamb Mint Jelly 
 
 Cream 1'eas Rice with Cherries Mashed Potatoes 
 
 Watermelon (Mark Hanna's) 
 
 Jelly Breasts of Chickens Broiled Bread Sauce 
 
 S. A. Entree Hot .Rolls 
 
 (ream Cheese Stuffed Tomato Salad Toasted Crackers 
 
 Fruit Pudding (Mrs. Deering's) 
 Stuffed Prunes Coffee Sweet-meats 
 
 NOTE. Do not serve salad from head of table. I'ass it with the cream 
 i heese, jelly, or toasted crackers. 
 
 \ 1 1 ik. Let the maid pass the coffee, sugar and cream, on tray, so your guests 
 or maid may pour the coffee. 
 
 44 
 
13 
 Apollinaris 
 
 Olives 
 
 Stewed Gooseberries 
 
 Caviare Sandwich 
 
 Consomme 
 Grated Cheese 
 
 Toasted Crackers 
 
 Baked Shad 
 
 garnished with Mashed Potatoes 
 
 and String lieans Cucumbers 
 
 Celery Roast Chicken with Oyster Dressing Giblet Gravy 
 
 Potato Croquettes Macaroni and Cheese Asparagus 
 
 Watermelon ( Mark Hanna's) 
 
 Celery Sweet-breads under cover Toasted Crackers 
 
 Cheese Salad No. 4 Plain Sandwiches 
 
 Angel Cake 
 
 Peach Ice Cream 
 Coffee 
 
 Spanish Panoche 
 
 14 
 
 Stuffed Olives 
 
 Asparagus 
 Radishes 
 
 French Dessert 
 Cream of Chicken Soup French Bread Toasted 
 
 Grape Jelly 
 
 Potato Timbales 
 
 Celery 
 
 Bird's Nest Salad 
 
 Vanilla Ice Cream 
 Celery 
 
 Fillet of Halibut or other fish with White Sauce 
 Cucumbers au Gratin Hot Rolls 
 
 Roast Venison Brandied Cherries 
 
 Cheese Balls Salpicon of Vegetables 
 
 Hot Spiced Grape Juice 
 
 Indian Curry of Chicken Hot Rolls 
 
 French Bread Toasted 
 
 Salted Nuts 
 Coffee 
 
 Almond Cake 
 Water Crackers 
 
 15 
 
 Anchovies on Toast 
 
 Sliced Lemon Raw Oysters with Oyster Relish Toasted Crackers 
 
 Ofives Cream of Celery Soup colored green Croutons 
 
 Celery Cream Sweet-breads and Brains Hot Rolls 
 
 Jelly Turkey with Chestnut Dressing Giblet Sauce 
 
 Baked Tomatoes Sweet Potato Croquettes 
 
 Stuffed Onions Celery 
 
 Vol au Vent 
 
 Bread-sticks Tomato and Lettuce with Pistachio 
 
 and Mayonnaise Dressing 
 
 Ice Cream with (cold) Strawberry Sauce 
 
 Porcupine Cake Salted Nuts 
 
 Coffee, Burnt Brandy in Orange Cups 
 
 Celery 
 
 Water Crackers 
 
 45 
 
16 
 
 Apollinaris Grape-Fruit 
 
 Celery Bid's Clam Soup Toasted Crackers 
 
 Baked Shad — Garnished with Mashed Potatoes 
 and the Sauce it was baked in 
 Asparagus Dressed Cucumbers 
 
 Mint Jelly Crown Roast of Lamb Brown Sauce 
 
 Teas Potatoes browned in pan Stuffed Egg Plant 
 
 Jelly Squab on Toast Bread Sauce 
 
 Hot Rolls Tomato stuffed with Shrimps 
 
 (ream Cheese Lettuce and Cress Salad Currant Marmalade 
 
 Toasted Crackers 
 
 Fancy Cakes Individual Ice (ream Cocoanut Cakes 
 
 Celery Coffee Crackers Salted Almonds 
 
 17 
 
 Crape-Fruit in Glasses with Mareschino Cherries 
 
 Stuffed Olives Onion Sou]) Thick Graham Crackers Toasted 
 
 ( lelery Shrimps in Cream Sauce Thick Graham ( 'rackers Toasted 
 
 Spiced Grapes Roast (loose Sweet Potato Croquettes 
 
 Celery au Gratin String Beens Grape Fruit Salad 
 
 Mint Sherbet 
 
 Washington Macaroni and 'Tomatoes 
 Dressed American Cheese Lettuce Toasted French Bread 
 
 (nam Sauce Manchester Pudding Salted Nuts 
 
 Svea Wafers Coffee Celery Hearts 
 
 18 
 
 Oranges and Mint (berries 
 
 Sliced Lemon Raw Oysters with Oyster Relish 
 
 Toasted ( 'rackers 
 
 Celery Cream of Lettuce Soup Toasted Crackers 
 
 Tartar Sauce Stuffed Smelts Fried Cucumbers 
 
 Spued Crapes Roast Domestic Duck with Orange Sauce 
 
 Brandy < berries 
 Sweet Potatoes — Southern Style Stuffed Onions 
 
 Baked Bananas 
 
 Celery Peppers stuffed with Shrimps Toasted Crackers 
 
 Washington Macaroni and Lettuce 
 American Cheese Dressed Graham Bread Sandwiches 
 
 Mexican Hermits Date Jelly Salted Nuts 
 
 Coffee Celery and Svea Wafers 
 
 46 
 
19 
 
 Apollinaris Appetizer 
 
 Tapioca (.'ream Soup Bread-sticks 
 
 ( 'elery Oyster Tourraine Hot Rolls 
 
 Brandy Peaches Roast Domestic Duck Cherry Sauce 
 
 Sweet Potato Croquettes Spinach Timbales Jelly 
 
 Hot Spiced Grape Juice 
 
 Celery Hotel Holland Chicken Rolls 
 
 Bread-sti< ks Autumn Salad Stuffed Olives 
 
 Fruit Meringue 
 
 Lime Drops Coffee with Celery Crystalized Ginger 
 
 Crackers 
 
 20 
 
 Powdered Sugar Perries in (Masses 
 
 Radishes Cream of Clam Soup Toasted Crackers 
 
 Asparagus Salmon Steaks with Cream Sauce Cucumber Entree 
 
 Celery Hearts Roast Lamb Mint Jelly 
 
 New Potatoes Creamed String Beans Spanish Rice 
 
 Squab 
 
 Sliced Tomatoes Celery au Gratin Grape Fruit Salad 
 
 Cream Sweet-breads in Patties Hot Rolls 
 
 Toasted Crackers Banana Salad . Frozen Cheese 
 
 Lady Baltimore Cake 
 
 Date Telly Coffee Salted Nuts 
 
 21 
 
 Appetizer 
 
 Olives Cream of Tomato Soup French Bread Toasted 
 
 Olives Fish for eight people Peas 
 
 ( elery Roast of Beef Brown Sauce 
 
 Potatoes baked with Meat Rice and Peppers 
 
 Canada Baked Tomatoes 
 
 Celery Holland House Chicken Hot Rolls 
 
 Cream Cheese Celery and Apple Salad F'rench Bread Toasted 
 
 Fruit Pudding — Brandy Sauce 
 
 Stuffed Prunes Coffee with Celery Salted Nuts 
 
 Svea Wafers 
 
 47 
 
22 
 
 Grape-Fruit English Sandwich Appetizer 
 
 Pulled Bread Cream of Lettuce and Cucumber Soup Olives 
 
 Radishes Halibut Timbales Hot Rolls 
 
 Potatoes with Cheese 
 
 Chantiily Apple Sauce Small Roast of Pork Jelly 
 
 Stuffed Onions Southern Potatoes Cranberry Frappe 
 
 Brandy Cherries Quail on Toast Bread Sauce 
 
 Small Rolls Chili Rellenos Celery 
 
 Pulled Bread Banana Salad 
 
 Sweet-meat Pudding 
 Crackers Coffee Celery 
 
 Creme de Menthe in Drawing Room 
 
 Apollinaris Oyster Cocktail 
 
 Radishes Mushroom Soup French Bread Toasted 
 
 Olives Baked Pish Tomato Sauce 
 
 Fried Cucumbers Peas Cheese Balls 
 
 Spired Peaches Fillet of Beef Oyster Sauce 
 
 Mush Balls Browned Baked Macaroni with Tomato 
 
 Stuffed Onions 
 
 Sliced Tomatoes Wild Duck (Baltimore Rule) Small Rolls 
 
 Celery au Gratin Hot Spiced Grape Juice 
 
 Celery French Bean Salad Cherry Toast 
 
 Pineapple (ream Cup Cakes Coffee Liqueur 
 
 Bon-bons Assorted Nuts 
 
 24 
 
 Purple and White Grapes in Orange Shells 
 
 Ripe Olives Raw Oysters with Oyster Relish Toasted Crackers 
 
 Celery Bouillon Grated Cheese 
 
 Coral Sauce Lobster Croquettes Hot Rolls 
 
 Spiced Peaches Roast Chicken — Giblet Sauce Currant Jelly 
 Potato Timbales Fried Bananas Cheese Balls 
 
 Mint Sherbet 
 
 Celery Vol au Vent 
 
 Christmas Salad Small Rolls 
 
 Marshmallow Souffle 
 Chocolate Cake Stuffed Prunes Chocolate with Sherry 
 
 Salted Nuts and Bon-bons 
 
 48 
 
25 
 
 Strawberry Cocktail 
 
 Olives Clam Bouillon Thick Graham Crackers Toasted 
 
 Dressed Cucumbers Boiled Salmon with thick Egg Sauce 
 
 Potato Timbales Hot Rolls 
 
 Jelly Broiled Chicken with Bread Sauce Celery 
 
 New Potatoes Creamed Stuffed Egg Plant Asparagus 
 
 Celery Sweet-breads and Brains Toasted French Bread 
 
 Olives Bird's Nest Salad Graham Crackers Toasted 
 
 Vanilla Ice Cream with Strawberry Sauce 
 
 Lemon Queens Bon-bons Cocoanut Cakes 
 
 Salted Nuts Coffee Svea Wafers Mint Cordial 
 
 26 
 
 Grape-Fruit and Grapes 
 
 Stuffed Olives Cream of licet Soup Bread-sticks 
 
 Celery Baked Trout Tomato Sauce 
 Baked Macaroni with Cheese I Pressed Lettuce 
 
 Celery Roast Tenderloin Beaunaise Sauce 
 
 New Potatoes Browned Young Beans Creamed Spiced Peaches 
 
 Squab on Toast with Bread Sauce Hot Rolls 
 Chili Rellenoes 
 
 Lettuce Salad Luncheon Toast 
 
 Lady Baltimore Cake Mint Sherbet Coffee 
 
 with Laqueur in Orange Cups 
 
 Salted Pecan Nuts 
 
 27 
 
 Teaches a la Venetia 
 
 Olives Green Tea Soup Pulled Bread 
 
 Celery Lobster Rissoles S. A. Sandwiches 
 
 Jelly Roast Chicken with Mushroom Dressing Jelly 
 
 Potato Balls Stuffed ( (nions Macaroni and Cheese 
 
 Celery Baked Ham Pulled Bread 
 
 Stuffed Peppers Cheese Relish 
 
 S. A. Sandwiches Manhattan Salad 
 
 Coffee Pineapple Custard Fancy Cakes 
 
 49 
 
28 
 
 Vppetizer 
 
 Celery Bouillon with Crated Cheese Pulled Bread 
 
 Dressed Cucumbers Lobster Croquettes Hot Rolls 
 
 Brandy Cherries Roast Domestic Duck Grape Jelly 
 
 with i (range Sauce 
 Sweet Potatoes Baked Bananas Grape-Fruit Salad 
 
 Cream Mushroom served in cases Hot Rolls 
 
 Cheese Ralls Aix Salad Pulled 111 cad 
 
 Steamed Fruit Pudding Creamy Sauce 
 
 Celery Hearts Coffee Water Crackers 
 
 29 
 
 Anchovy < !rai k< rs 
 
 Celery Cream of Green Pea Soup Toasted French Bread 
 
 Sliced Tomatoes Baked Halibut Treaded Tartar Sauce 
 
 French Peas Hot Rolls 
 
 Cranberry Frappe Roast Turkey with Sausages Oyster Sauce 
 
 and Chestnut Dressing 
 Mashed Rotators shaped like potato Stuffed Onions 
 
 and browned in oven Raked Bananas Jelly 
 
 Vol au Vent 
 
 Washington Macaroni and Tomato French Bread Toasted 
 
 Dressed American Cheese Lettuct French Dressing 
 
 Mint Shell iet 
 
 Round Cake Mint Drops Fig Sweet-meat 
 
 Coffee in Drawing Room with Cordial made in Silver B< 
 
 30 
 
 ( 1 1 ape- Fruit 
 
 i >lnes Bouillon with Crated Cheese Bread-sticks 
 
 Celery ( (yster Tourraine Hot Rolls 
 
 Algonquin Sauce Roast of Beef Brown Sauce 
 
 with Potatoes browned in pan 
 
 Stuffed Tomatoes (ream Carrots 
 
 Hot Spiced Grape Juice Salmi of Partridges Hot Rolls 
 
 French Bean Salad Bread-sticks 
 
 Manchester Pudding ('ream Sauce 
 
 Mints Coffee Assorted Nuts 
 
 .SI) 
 
31 
 
 Grape-Fruit l'urple and White Grapes in Grape-Fruit Shells 
 
 Olives (ream of Chestnut Soup French Bread Toasted 
 
 Cucumbers Cusque a la Creme S. A. Sandwiches 
 
 Spiced Tomatoes Fillet of Beef Oyster Sauce 
 
 Macaroni and Cheese Mush Balls Browned Lima Beans 
 
 Orange Frappe 
 
 liroiled Birds — Bread Sauce 
 Ham Timbales S. A. Sandwiches Fried Potatoes 
 
 Asparagus Salad French Bread Toasted 
 
 Wine Jelly and Vanilla Ice Cream 
 
 32 
 
 Fruit 
 
 Sliced Lemons Raw Oysters with Oyster Relish 
 
 To isted Crackers 
 
 Celery Cream of Chicken Soup Bread-sticks 
 
 Radishes Halibut Steaks with Horse-radish Sauce 
 
 Dressed Cucumbers and Lettuce 
 
 Rice Croquettes 
 
 Cranberry Sauce Roast Turkey with Oyster Sauce Jelly 
 
 Brussels Sprouts, Creamed, covered with Cheese 
 
 and Crumbs, and browned 
 
 Mashed Potatoes Spaghetti and Tomato 
 
 Mint Sherbet 
 
 Chili Rellenoes Bread-sticks 
 
 Cheese Balls Christmas Salad Toasted Crackers 
 
 Wine Jelly 
 Pound Cake Chocolate, with Sherry Salted Nuts 
 
 33 
 
 (Miss Cornelia Bedford's Dinner) 
 
 Oyster Cocktail 
 
 Olives ( 'onsomme Radishes 
 
 Cheese Croutons 
 
 Celery Halibut Timbales — Lobster Sauce Hot Cream Rolls 
 
 Cranberry Jelly Roast Turkey Giblet Gravy 
 
 Browned Potatoes Baked Onions 
 
 Roast Wild Duck with Chicory Salad or Lettuce 
 
 Ice Cream with Red Cherry Sauce 
 Celery Salted Nuts Bon-bons Coffee 
 
 51 
 
34 
 
 Oranges with Purple and White Grapes 
 
 Olives Lobster Soup Bread-sticks 
 
 Hot Rolls Fish for eight people Cucumber Romaine 
 
 fellj Roast thicken and Giblet Sauce Cranberries 
 
 ( nam Peas Cheese Souffle Mashed Potatoes 
 
 I lot Rolls Cream Sweet-breads and Brains Celery 
 
 [ ro en Cheese Tomato Salad No. 1 bread-sticks 
 
 Fruit Pudding Whipped Cream 
 
 Celery Hearts Coffee Crackers Salted Nuts 
 
 52 
 
RECEIPTS 
 
SOUPS 
 
 ASPARAGUS SOUP 
 
 Scrape and wash two bunches of asparagus and ! reak into small 
 pieces, Lay the heads one side and parboil the remainder foi five 
 minutes in salted boiling water. Drain, add one quart of chicken 
 broth and cook slowly until the asparagus is te'nder, then rub 
 through a sieve. Reheat, and when boiling hot, add a table- 
 spoonful butter and two of Hour. Cook together. Dilute with a 
 quart of hot milk; add heads ol asparagus cooked tender in boiling 
 salted water. Season with salt, pepper and grated nutmeg. 
 
 DE RESZKE SOUP. (M. G.) 
 
 ( 'hop one ami one-half lbs. of lean veal fine. Simmer in three 
 pints of water for two hours. Strain through a line strainer and 
 reheat with a quart of water in which a fowl has been boiled. Cook 
 half an hour longer. Heat the yolks oi four eggs, add a cup of 
 thin i ream, and add another cup of cream to the soup and season 
 with salt and pepper. When hot pour slowly over the beaten egg 
 and i ream. Stir well together. 
 
 BOUILLI i\ 
 
 Five pounds lean beei from middle of round, two lbs. marrow- 
 bone, three qts. cold water, one teaspoonful pepper-corns, table- 
 
 5] nful salt, carrots, turnips, onions, celery, cut in dice, half cup 
 
 each. Wipe and cut meat in inch cubes. Put two-thirds of meat 
 m soup kettle and soak in water thirty minutes. Brown the re- 
 mainder in hot frying-pan with marrow from the bone. Put brown 
 meat in kettle with bone and heat to boiling point. Skim thor- 
 oughly and cook live hours; add seasoning and vegetables, cook 
 one hour. Strain and cool. Remove lat and clear. Serve with 
 grated cheese on top. 
 
 TOMATO SOUP 
 
 One quart of brown stock, half teaspoonful pepper, one bay-leaf, 
 three cloves, three sprigs of thyme. Cook three minutes; add one 
 can of tomatoes; cover and cook slowly for one hour. Rub through 
 a strainer, add hot st0( k and season with salt and pepper. 
 
 WHITE STOCK SOUP. (Mrs. Moulton) 
 
 Three lbs. knuckle of veal, one lb. lean beef, three quarts boiling 
 water, one onion, six slues carrot, one large stalk of celery, half 
 teaspoonful peppei corns, one-half bay-leaf, two sprigs thyme, two 
 cloves. Wipe veal, remove from the bone, cut in small pieces, cut 
 beef the same; put bone and meat in kettle, cover with cold water, 
 bring quickly to boiling, drain, throw away this water and wash 
 bones and meat in cold water. Return to kettle, add vegetables 
 and seasoning, and three quarts of boiling water. Boil three or 
 four hours. Stock should be reduced one-half. 
 
 54 
 
BOUILLON NO. 2 
 
 ( Ine and one-half lbs. meat cut thick. Make into broth, strain, 
 season with salt and pepper, pour this over the yolks of two eggs 
 well beaten. Do not cook the eggs. Serve in cups with whipped 
 cream on top. 
 
 ( REAM OF CELERY SOUP. (Mrs. Verrill) 
 
 Heat three pints of white soup stock, add one cup of celery cut 
 in dice and parboiled in water to cover. Fry tablespoonful of 
 minced onion in a heaping spoonful of butter till yellow; two 
 spoonfuls of flour; add slowly enough of the soup stock to make it 
 thin enough to pour. Put this into the soup, cook ten minutes, 
 add a pint of hot cream, sprinkle with minced celery stalk, add 
 salt and pepper. 
 
 CREAM OF (LAMS (Bid's) 
 
 Twenty-five large clams, two tablespoonfuls butter, two of flour, 
 one and one-half pints of milk, small slice of onion, grating of nut- 
 meg, salt and pepper, half a pint of cream. Put clams on the tire 
 with cup of boiling water. Cover and let steam until the shells open. 
 Take out the clams and let the liquor settle, then strain it carefully 
 and set it aside. Remove the clams from the shells, chop them 
 very fine and press as much as you can through a puree sieve. Put 
 the milk in a double boiler with a slice of onion. Put butter in a 
 frying-pan and when it bubbles stir in the flour and cook five 
 minutes, but not brown. Add this to the milk in the double boiler, 
 first removing the onion. Add the seasoning, then the cream. 
 When ready ti> serve stir in the clam pulp and some of the clam 
 liquor. Heat it long enough to get it well heated. Do not boil it 
 as the milk is likely to curdle. Heat it with an egg-beater to make 
 il foamy. Serve with whipped cream on tup. 
 
 CREAM Ok' CORN SOUP 
 
 Boil slowly in a pint of water for an hour a head of celery, 
 chopped .fine. Add a can of corn, cook one-half hour and strain. 
 Pour into a quart of hot milk, two spoonfuls of pounded cracker 
 mixed with a spoonful of butter, salt and pepper. Served with 
 buttered pop-corn. 
 
 CREAM OF POTATO SOUP 
 
 Boil five potatoes and one onion five minutes, drain, add two 
 quarts of boiling water and cook until tender, then press them 
 with the liquid through a sieve. Season with salt and pepper, a 
 little celery salt, and stir in the yolks of two eggs beaten with a 
 cup of rich cream. Do not allow the soup to boil but stir and cook 
 until the egg is slightly cooked. If for a dinner add a small turnip, 
 a carrot cut in straws and cook separately until tender. Add these 
 to the soup with two tablespoonfuls of cooked peas or string beans 
 cut small. 
 
 55 
 
TOMATO BOUILLON WITH OYSTERS (B. R. ) 
 
 Cook a can and a half of tomatoes with one and a half quarts of 
 bouillon, one tablespoonful chopped onion and one bay-leaf, six 
 cloves, "lie teaspoonful celery seed, one teaspoonful of pepper- 
 corns, twenty minutes. Strain, cool and clear, using the whites and 
 shells of three eggs. Serve with parboiled oysters in bouillon cups 
 and small croutons. 
 
 llOl'll, I, ON MAGGI ( Maii.i K. ) 
 
 One teaspoonful Maggi to a cup of boiling water and season. To 
 
 each tup of stock add a slice of lemon and teaspoonful of sherry. 
 Maggi is a prepared bouillon to be had at the best grocers. 
 
 GREEN PEA Soil' ( Mrs. Parker) 
 
 Half a peck of peas washed thoroughly. boil pods and peas in 
 separate kettles until tender. Mash the peas through a sieve, reserv- 
 ing one cupful of the whole peas. Mash the pods in the water they 
 were boiled in and use one pint of this water. Add to this the 
 mashed peas and put again on the tire. When it boils add one 
 spoonful of liutter and one of flour mixed together, teaspoonful salt, 
 hall teaspoonful of pepper, two bay-leaves and a little chopped 
 parsley. Stir until perfectly smooth. Take out the bay-leaves and 
 add three pints of rich milk. a < up oi peas, two sprigs of mint, two 
 teaspoonfuls sugar. Boil up and serve with whipped cream on top. 
 
 CL \M Soil' ( bii.Vi 
 
 boil one quart of milk, add two tablespoonfuls corn starch mixed 
 with mi" and one-half spoonfuls "I butter and let boil. One quart 
 -ii i I ims boiled and strained into the milk. One-half cup of cream 
 in toureen. Pour over the soup and season with silt and pepper. 
 
 WHITE SOUP 
 
 (»ne pint (it white stock, one pint of milk, half a small onion and 
 celery root cooked in the stoi k. One spoonful flour cooked in one 
 spoonful butter, add to the liquid for thickening, before serving 
 pies, the yolks of two hard boiled eggs through a vegetable sieve 
 into the soup. Add one cup whipped cream and a little salt. 
 
 OYSTER s< ill' (Somerset Club) 
 
 but a quart of oysters into a pint of cold water and boil. Skim 
 well, simmer twenty minutes and rub through a sieve, but a quart 
 of milk, a slice of onion, stalk of celery, and spri^ of parsle) on to 
 boil. Melt three tablespoonfuls of butter, add three tablespoonfuls 
 (lour and pour slowly on the strained oysters. Add the hot milk, 
 stir until it thickens; two teaspoonfuls of salt, half teaspoonful 
 pepper. Strain and serve. 
 
 56 
 
CREAM OF CHICKEN OR VEAL 
 ( >ne fowl and one knuckle ol veal boiled with two bay-leaves and 
 t\\«. slices of onion. Season with salt and pepper and boil till it 
 will jelly. Strain and co il, skim off all the fat, heat again, add a 
 pint of cream to a pint <>; (he jelly. Whipped cream 0:1 Lop of the 
 cups just at serving. 
 
 LOBSTER SOUP ( Mrs. Pitcher) 
 One quart of milk, meat of two lobsters chopped fine. Cook in 
 the milk an hour, season with salt and a little red pepper. When 
 done take the green part of the lobster and make a paste of il with 
 a half a cup of powdered cracker crumbs, butter size of an egg; 
 mix all together soft; if too stiff add a little milk and stir into the 
 soup for thickening. 
 
 CONSOMME SOI I 1 
 A clear stock made from beef, 1 hicken or veal. 
 
 SOMERSET CLUB OYSTER ST1 V\ 
 
 Boil moderately for an hour and a half, one head of celery and a 
 small onion both chopped tine. Boil ten minutes the liquor from 
 a quart of oysters, skim thoroughly, pour into a quart of hot milk. 
 Stir into this two tablespoonfuls of cracker crumbs, mixed with two 
 spoonfuls of butter, one tablespoonful Worcester sauce, salt and 
 pepper. Add the oysters and cook three minutes. Serve with 
 Boston crackers, halved, buttered and toasted. 
 
 CREAM oh CHESTNUT sol I' 
 Shell a pint of raw chestnuts and cover with boiling water. Let 
 stand ten minutes and remove the outside skin, cook and boil in 
 salted water until tender. When done take them from the stove and 
 drain thoroughly. Mash through 1 ible masher and return 
 
 the chestnuts to the water they were boiled in. Add one pin, oi 
 hot milk or soup stock, a tablespoonful of butter, season to taste, 
 simmer five minutes, take from the lire, stir in a beaten egu and 
 serve at once with little squares of foisted bread. One cup of 
 cream is a great improvement although more hot milk can be added 
 if it seems too thick. 
 
 CREAM Oh LETTUCE AND CUCUMBER SOUP 
 One pint of cream, our pint of chicken jelly, two spfo infills but- 
 1 r, one spoonful of Hour, well mixed together auA > the 
 
 hot stock. Siir until it thickens slightly. Season with salt and 
 pepper; just before serving add a center of a head of lettuce and 
 one cucumber chopped fine. 
 
 ( INK IN SOUP ( I.. W. I 
 Three good sized onions chopped line, saute hi two heaping 
 spoonfuls of butter. Just cook through, do not brown. Add one 
 pint of hot chicken stock: let boil three minutes. Beat the \ 
 of three eggs, add to them one pint of cream or rich milk, two 
 spoonfuls Parmesian cheese. Mix well with the other ingredients; 
 let come to a boil. Serve with croutons. 
 
 57 
 
CORN AND TOMATO soli' (Mrs. Osgood) 
 
 Half a can of tomatoes and a can of corn, butter size of an egg 
 salt and pepper to taste, one quart of milk. Boil corn and toma 
 toes together fifteen minutes, then add the milk; strain into a 
 double boiler and cook an hour. Before adding the tomato to the 
 milk, put into the tomato a piece of soda the size of a bean. Chop 
 a sprig ol parsley and add just before serving. 
 
 MUSHROOM S( HI' 
 
 i >ne i an mushrooms chopped fine, one pint of chicken stock, 
 juice of the mushrooms. Simmer together fifteen minutes. Add 
 one-half pint of hot water, two tablespoonfuls Hour mixed with one 
 cup of cream or milk. Season with salt and pepper and a little 
 i ayenne. 
 
 TAPIOCA CREAM SOUP ( L. W. I 
 
 One quart of chicken or veal stock, one pint of cream, one 
 onion, two stalks of celery. oi>lhird cup tapioca, one cup cold 
 water, our tablespoonful butter. Wash the tapioca and soak over 
 night in cold water. Cook in the stoi k slowly for an hour. Cut 
 onion- and eel ry into small pieces and cook twenty minutes with 
 the cream an 1 a little mace; strain into the stock and tapioca. 
 Season with sail and pepper. Serve in cups with a little whipped 
 i ream adde i the last thing. 
 
 MUSHROOMS IN TOM \ To si >UP 
 
 1 ook dried mushrooms until lender, (about an hour. ) Chop them 
 
 and put in mato soup, (a few pieces are sufficient). They add 
 
 to the flavor of soups, particularly tomato soup. 
 
 ( I. \kl-.T BOUILLON (A. J.) 
 
 ( Ine-hali cup of tapioca, one cup cold water, three cups boiling 
 :. hall teaspoonful salt, little cinnamon in a bag, one pint of 
 i I iret, h lit i up powdered sugar. Soak tapioca in water two hours, 
 drain, add boiling water, silt and cinnamon, boil three minutes. 
 Then cook in double boiler until tapioca is transparent. When 
 cold add wine and sugar. (Serve very cold.) 
 
 58 
 
FISH 
 
 FRIED SMELTS 
 
 (lean thoroughly and drain, sail well, dip them in beaten egg 
 and roll in seasoned cracker crumbs; fry in frying' basket plunged 
 into hot fat. They will cook in about three or four minutes. Drain 
 on blotting paper. Serve on hot chop-dish with cucumbers (very 
 cold), dressed with French dressing. 
 
 FISH FOR EIGHT PEOPLE (Miss Hayden) 
 
 Two lbs. halibut, chopped tine. Season with salt and pepper, a 
 little cayenne, one egg-yolk beaten, with half cup milk, half cup 
 cream, teaspoonful corn starch in milk. Stir altogether, butter 
 angel cake tin, place on sides and bottom of tin, thin slices of 
 carrot and beet, then put in the fish mixture and put the pan into 
 another pan of boiling water. bake three-quarters of an hour in 
 moderate oven. When ready to serve, pour over a sauce of one 
 and one-half cups milk, butter size of an egg, one spoonful Hour; 
 mix flour and butter together, add to the hot milk and cook until it 
 thickens. Add one hard boiled egg chopped tine and pour over 
 fish. This fish can be cooked in individual moulds. 
 
 HALIBUT STEAKS 
 
 Soak steaks an hour an 1 one-half in a cup of sherry; drain, put 
 in a pan, season with salt and pepper, bake in oven. Serve with 
 drawn-butter sauce, half cup whipped cream added just before 
 serving. Decorate with lemons and eggs cut lengthwise and boiled 
 beets in balls. 
 
 FILLETS OF HALIBUT (Mrs. Dennison) 
 
 Remove skin and bones from half-inch slices of halibut. Wipe 
 dry, cut in strips, ten or twelve from two lbs. of fish. Season with 
 lemon juice, salt, pepper and onion juice. Dip in melted butter, 
 skewer in round shapes, place in shallow pans; dredge with flour; 
 bake thirty minutes, garnish with hard boiled eggs. Serve with 
 I iiu'glerre sauce. 
 
 BRKADKH HALIBUT 
 
 Slices of halibut an inch thick; sprinkle with salt and pepper; 
 score the fish and put in thin slices of salt pork, bake thoroughly, 
 basting with melted butter. When done cover the fish with hot 
 mashed potato, beaten light, seasoned with cream, salt and pepper. 
 Put again into the oven and brown. Serve with a rich drawn 
 butter sauce poured over the whole. Garnish with lemon, eggs 
 and olives. 
 
 59 
 
MS1IKI' II 
 
 ( >ne Hi. salmon, fresh 01 canned; two cups bread crumbs, hall 
 cup butter, three eggs, little red pepper and salt, bone and skin 
 fish, mix with crumbs, add well beaten eggs, put into mould, steam 
 an hour. Serve with cream sauce and a sprinkling of parsley cut 
 fine. You can'use halibut instead of salmon; if so use tomato 
 saui e. 
 
 HAM 111 I I'l MBALES I Miss Hubbard) 
 
 One lb. halibut, wash, drain, remove skin and bones. Run 
 through a food chopper, then pound to a paste and rub through a 
 sieve. Stir into this pulp, half a cup of thick cream, whipped 
 solid, two-thirds teaspoonful sail, a little cayenne, the whites of 
 three eggs beaten stiff; mix lightly, turn into fish mould, thoroughly 
 brushed with melted butter; stand in a pan of hot water, cover and 
 slowly until it feels linn when lightly pressed along the center. 
 ["his will take from thirty to forty minutes. Turn out on platter. 
 Have ready two-thirds pint of rich cream sauce, add to this a scant 
 cup of chopped lobster meat, the claw meat cut in dice. Season 
 with salt, pepper and lemon juice and pour around the mould. 
 
 S rUFFED SM ELTS 
 
 Clean twelve good sized smelts, wipe dry, season with salt, stuff 
 two-thirds full with oyster force-meat. Roll in Hour and beaten 
 egg and sifted breadcrumbs; fry in hot lard in frying-basket and 
 drain on blotting paper. 
 
 Force-meat: Chop twelve oysters fine, add one cup stale bread 
 i rumbs, one and one-half spoonfuls butter, melted, half teaspoonful 
 salt, quarter teaspoonful pepper, half teaspoonful < hopped parsley, 
 half spoonful lemon juice, a little cayenne, yolk of one egg beaten, 
 mix well, rub through sieve. Serve tart u sauce with the smelts. 
 
 FISH S( IUFFLE ( Mrs. Pitcher) 
 
 Boil any good fish in water with a fourth as much vinegar, little 
 salt; skin and bone the fish, shred it fine and put in double boiler 
 with half cup butter, two drops onion juice, sprig ol parsley c flopped, 
 a halt teaspoonful tabasco same, pepper and salt. Cover and keep 
 hot. Mash six potatoes beaten light, season with milk anil salt, 
 place the fish in center of platter with a bordei ol potatoes. Cover 
 the whole with the whites of six eggs beaten, and season with a little- 
 salt and lemon juice. Brown quickly in oven. Decorate with hard 
 boiled eggs sliced, and olives. Serve with cream same. 
 
 CUSQUE \ I, A CREME (Mrs. Fuller) 
 
 ( )ne slice of halibut, one pint cream, one sm ill onion, two table- 
 ■ , if ids butter, two and one-half spoonfuls I lour, juice of one lemon, 
 pepper, sail and a little nut in :g, C u! I ,h twenty minutes ami cool. 
 boil milk and onion in double boiler, add spices and thickening, 
 (buttei and flour creamed I I, add fish broken into small 
 
 es, a Id the last thing the lemon juice. Put into ramikins; 
 sprinkle with buttered bread crumbs, bake in oven fiften minutes to 
 brown the crumbs. 
 
 60 
 
FISH MOUSSE 
 
 Half lb. solid uncooked fish; pound in mortar; add the yolks of two 
 eggs, pound again. Add gradually a sauce made of one spoonful 
 butter, one spoonful flour, half cup chicken or meat stock; flavor 
 with sweet herbs; when cool put through a sieve, set aside to cool. 
 Beat one cup cream, whites of two eggs; fold in the eggs, then the 
 cream. Turn the mixture into moulds well buttered, set in pan of 
 boiling water, bake half an hour. Serve with Hollandaise or 
 oyster sauce. 
 
 HALIBUT JELLY 
 
 Boil one lb. halibut. Put into the water it is boiled in, a slice of 
 turnip, carrot, two bay-leaves, four cloves, salt and pepper. When 
 boiled take off and mix with a half box gelatine dissolved and; 
 strained. Put into entree cups; when cold put on top a teaspoonful 
 of mayonnaise dressing or a little wine and whipped cream. 
 
 SALMON STEAKS 
 Wipe and dry small steaks of salmon; sprinkle with salt and pepper 
 and broil. Dip in melted butter, cover with hot mashed potatoes 
 put in the oven to brown. Serve with drawn butter, thick with 
 chopped eggs. 
 
 SHAD ROE (Mrs. Williams) 
 Wash and dry the roe with care not to break the skin. Place it 
 on a well greased broiler and rub it with butter once or twice while 
 broiling. Cook to a nice brown, place on a hot dish and cover with 
 a sauce. 
 
 BAKED FISH 
 Trout Cod or Salmon 
 Wipe dry, score the fish with thin strips of pork, place in baking- 
 pan on a drainer, sprinkle with salt and pepper, two bay-leaves pul- 
 verized, half lemon in thin slices, two tomatoes sliced and placed on 
 top fish. Cover the bottom of pan with hot water, put fish in oven. 
 basting it often with the dip in pan; when nearly done let it brown 
 with out basting any more. 
 
 BAKED SHAD (Mrs. Dyer) 
 Take a shad of about four to six lbs, split and clean, take out 
 back-bone, rinse quickly in salted water and dry carefully on a soft 
 towel. Bake in pan skin-side down. Baste with the following sauce: 
 Half a cupful melted butter, one-fourth teaspoonful salt, a few drops 
 of tabasco sauce, one-fourth teaspoonful made mustard, one teaspoon- 
 ful walnut catsup, one-half teaspoonful Worcestershire sauce. Keep 
 this hot and baste the fish often until done. Pour the remainder of 
 the sauce over the fish when placed on serving-platter. 
 
 HALIBUT (Mrs. Farmer) 
 Pour over one cup cold cooked halibut or any white fish flaked, 
 one tablespoonful sherry and let it stand an hour. Melt three table- 
 spoonfuls butter, add four tablespoonfuls flour and pour on one cup 
 milk; cook until thickened, and season to taste. Add the well beaten 
 yolks of three eggs, and the whites of the eggs beaten stiff. Bake 
 in buttered baking dish, in ramikin cups until firm. 
 
 61 
 
OYSTERS 
 
 OYSTER TOURRAINE 
 One pint oysters, two spoonfuls butter, half teaspoonful salt, little 
 cayenne and grating of nutmeg, one-fourth cup thin cream, yolk of 
 two e^s. Drain oysters, melt butter, add oysters, < ook until plump, 
 add seasoning, cream and egg; cook until it thickens. Serve on 
 French bread toasted. 
 
 CREAMED OYSTERS ( Mrs. W. M. ) 
 Parboil oysters until tender and plump. Add them to a cream 
 sauce, and heat. lust as you take them from the stove add a large 
 .spoonful of sherry and a grating of nutmeg. Serve in patty-shells. 
 
 OYSTER < :ROQU.ETTES 
 
 One pint oi oysters, parboiled, drained and chopped fine. Melt 
 two spoonfuls butter and two spoonfuls Hour, mixed in pan with a 
 half cup oyster liquor, half cup cream, yolks of two eggs, little salt 
 and pepper. Cook this mixture a few minutes then add the oysters 
 and let it boil up. Cool. When cold shape into croquettes. Roll 
 in crumbs, fry in ho fat, drain on brown paper. Be sure to cover 
 the croquettes well with the crumbs. 
 
 Serve a cream sauce with all croquettes. The sauce may lie 
 varied by a little coloring and different seasoning. The yolk of an 
 egg gives a good color. 
 
 OYSTER CURRY 
 
 ( )ne ouni e butter in i hafing dish. When it foams add teaspoonful 
 dry curry powder. When in danger oi burning add one gill of oyster 
 liquor. Dissolve a teaspoonful flour in a i;ill of cold water, add to 
 the curry and butter and stir until it thickens. Add a dozen lar^'e 
 oysters to the sauce, a saltspoon of salt; mix the oysters well in the 
 saui e and < ook for two minutes; cover the dish and let the oysters 
 cook a little more. Serve. 
 
 ESCALLOPED OYSTERS 
 
 One quart oysters drained and all shells removed. A layer of 
 crumbs on bottom of baking-dish. Small pieces ol butter, a little 
 salt and pepper, a layer of oysters with the seasoning, alternating 
 crumbs and oysters until the dish is nearly full, having the crumbs 
 on top. Then fill the dish with thin cream or good milk, l'.ake half 
 an hour. 
 
 BAKED OYSTERS 
 
 1'nl in a small lined saucepan a quarter pound of butter and one 
 cup cream, stirring them well over the lire until thoroughly mingled. 
 Add one tablespoonful anchovy sauce and a small quantity each of 
 i ayenne pepper and grated lemon peel, and one tablespoonful lemon 
 juice. Continue stirring over the tire until it boils. Pour half 
 this mixture into a dish, cover well with oysters well drained, strew 
 Parmesian cheese and bread crumbs over it, cover with remainder 
 of cream and butter and more oysters, with crumbs and cheese on 
 top. Bake until nicely browned, and serve while hot. 
 
 62 
 
OYSTERS AND MACARONI 
 
 Butter baking dish and fill it with alternate layers of cooked 
 macaroni and oysters. Sprinkle each layer with pieces of butter, 
 salt and pepper, and cover with buttered crumbs. Bake thirty 
 minutes in moderate oven. 
 
 OYSTER PATTIES 
 
 One pint oysters, one pint thin cream, half cup milk, heaping 
 spoonful Hour, spoonful butter, a little salt and pepper. Put milk 
 and cream in double boiler, when hot add butter and flour mixed 
 together; let boil until the flour is well cooked, then add oysters 
 and cook ten minutes. A grating of nutmeg. Serve in ramikin 
 i lips or on French bread cut thick and toasted. 
 
 FRIED OYSTERS 
 
 Select large, sound oysters that have just been opened, flatten 
 each oyster slightly and lay them in fresh milk. Prepare a mix- 
 ture of equal parts of flour and sifted oyster cracker crumbs. 
 Let fat get very hot, drain the oysters one by one and drop them 
 in the cracker mixture. Put them in a frying-basket and fry in 
 deep fat. Drain on brown paper; garnish the platter with parsley 
 and lemon. 
 
 GRIDDLED OYSTERS 
 
 Drain and dry the oysters, put them on a hot, buttered griddle, 
 brown them on both sides, drop them into a bowl of melted butter, 
 and serve at once on F'rench bread toasted. 
 
 63 
 
SAUCES 
 
 SAUCE FOR LOBSTER CUTLETS (Miss M. C. G.) 
 
 CORAL SAUCE 
 Half cup cream, whipped, one and one-half spoonfuls grated 
 horse-radish, little sail and pepper, and a speck of cayenne. Sprinkle 
 coral of lobster through sauce. Decorate the dish with small 
 radishes cut like the lily. 
 
 ALLEMANDE SAUCE 
 
 Two spoonfuls of butter, two spoonfuls flour, half teaspoonful 
 salt, hall teaspoonful pepper. Pour over slowly one pint of white 
 stoi k, cook until smooth, beat well and just before serving add the 
 juice of half a lemon, and beaten yolk of one egg. 
 
 OYSTER SAUCE To SERVE WITH BEEFSTEAK 
 
 ( Mrs. Perkins ) 
 
 Parboil one pint of oysters, brown two tablespoonfuls butter, add 
 
 two tablespoonfuls Hour, one pint oyster liquor gradually, beat well 
 
 and season with salt and pepper. Add the oysters and pour over 
 
 a broiled beefsteak. 
 
 ORANGE SAUCE FOR DUCK 
 
 Brown two tablespoonfuls butter, two tablespoonfuls flour, pour 
 on slowly half pint hot, brown stock and the thin shaved rind of 
 one-fourth of an orange. Simmer ten minutes, strain and add one- 
 half an orange cut in thin slices, remove the seeds, add the juice of 
 the remaining halt, half cup claret and a little cayenne. 
 
 HOLLENDAISE SAUCE 
 
 < team half cup butter, add yolks oi two eggs beaten well, the juice 
 ol hall lemon, half teaspoonful salt and a little cayenne. Just 
 before serving add slowly a cup of boiling water and cook over hot 
 watet till slightly thic k. 
 
 SOM ERSET CLUB SAL'CE 
 
 Three tablespoonfuls butter, one tablespoonful corn starch, mixed 
 smoothly together, three-fourths pint milk scalded. Add the butter 
 an 1 corn starch and stir until it thickens; add salt and pepper. 
 When it begins to boil stir quickly for one minute, then add the 
 beaten yolk of one egg. If for fish or asparagus, add the juice of 
 half a lemon and a teaspoonful of chopped parsley. 
 
 CRE \M SAUCE (MRS. K. ) 
 
 Two cups milk, season with salt ami pepper. When the milk 
 boils add one small onion and a sprig of parsley chopped fine and 
 browned in two .spoonfuls butter; one spoonful flour cooked in the 
 milk. Strain the sauce and add the meat for Rechauffe or 
 i hi( ken, etc. 
 
 04 
 
DUEGLERRE SAUCE 
 
 Melt one-half lb. butter, beat it gradually into the yolks of three 
 eggs, set it on the stove to cook slowly until it thickens, then add 
 the juice of two lemons, one small onion chopped fine and partially 
 cooked, one good sized tomato chopped fine, and one Spanish 
 pepper also chopped. Season to taste. 
 
 Little chopped Tarragon added makes a delicious Beaunaise 
 sauce. — Politeness of Mr. Pooler. 
 
 SHERRY'S SALAD DRESSING 
 
 Mix together in a fruit jar, one-half cup of oil, rive tablespoonfuls 
 vinegar, one teaspoon powdered sutcar, one teaspoon finely chopped 
 onion, twice as much parsley chopped, one-half tablespoonful 
 chopped red peppers, (or green) one teaspoon salt. Let it stand 
 some time. Shake it vigorously before serving. 
 
 Put in small bowl and pass with the sliced tomatoes or whatever 
 you choose to use for the salad. 
 
 OYSTER SAUCE NO. 2 
 
 Parboil one pint of oysters in their own liquor, strain and add 
 enough chicken stock to the oyster liquor to make a pint, add to 
 this when hot two tablespoonfuls butter and two of flour mixed 
 well together. Cook until smooth. Add the oysters, tablespoonful 
 lemon juice, salt and pepper. 
 
 FAR TAR SAUCE ( M. B.) 
 
 One teaspoonful mustard, salt spoonful salt, half teaspoonful 
 pepper, halt cup salad oil, two tablespoonfuls vinegar, tablespoonful 
 each of chopped pickles, capers, olives and parsley. Mix all the 
 dry ingredients, then add the yolks of two e^u's not beaten, a little 
 onion juice. Add the oil like mayonnaise dressing. 
 
 ORANGE SAUCE FOR SWEET-BREADS 
 
 Mix a quarter of a teaspoonful salt, pinch of Paprika, oik- fourth 
 tablespoonful onion juice, one tablespoonful lemon juice, one-third 
 cup boiling water. Stir into this the yolks of two eggs well beaten. 
 Cook in double boiler until thick and smooth, stirring constantly, 
 then stir into this mixture a third of a cup of butter creamed, 
 adding one-third at a time. Just before serving add the juice of 
 two oranges and the pulp of one cut in tubes. 
 
 CRANBERRY SAUCE (MRS. DENNISON) 
 
 One quart cranberries, one quart sugar, one quart water. Cook 
 sugar and water till syrup thickens, then add cranberries and cook 
 till transparent. Remove any scum that rises. 
 
 ALMOND SA1 < i 
 
 Melt quarter of cup of butter, add a quarter of cup of flour, one 
 and one-half cups highly seasoned white stock, half cup scalded 
 cream, half cup shredded almonds. Simmer fifteen minutes. 
 
 65 
 
RELISH FOR RAW OYSTERS (A. P.) 
 
 Two tablespoonfuls white onion finely chopped, one teaspoonful 
 English-made mustard, two drops Tabasco sauce, one-half tea- 
 spoonful salt, one tablespoonful grated horse-radish, saltspoon white 
 pepper, gill white vinegar. Mix together and let stand a few 
 minutes. Serve with raw oysters and toasted crackers. 
 
 ALGONQUIN SAUCE 
 
 Quarter lb. ginger root crushed and soaked in three pints of 
 vinegar, three days. Strain the vinegar on the following mixture-. 
 Half pound white mustard seed, two cloves garlic, one ounce red 
 pepper, one lb. sugar, half cup salt, half lb. dates stoned, half lb. 
 tigs, quarter lb. onion, two dozen tart apples, one-half lb. sultana 
 raisins, half lb. malaga raisins, two lbs. assorted nuts, one quart of 
 cranberries, all chopped quite fine. Cook in vinegar slowly all day 
 on the back of stove. Bottle in glas^ jars. Use with beef, oysters 
 or turkey as a relish. 
 
 BREAD SAUCE 
 
 One pint of milk, half cup fine bread crumbs, two tablespoonfuls 
 chopped onion, one spoonful butter, little sail and pepper. Boil 
 the milk and fine crumbs in double boiler with the onion fifteen 
 minutes. Add butter and seasoning, Fry a cupful of coarse 
 crumbs in two spoonfuls butter until brown. Cover the birds with 
 the coarse crumbs and pour tin- sauce in the platter around them. 
 
 CLARET SAUCE 
 
 One cup sugar, one-fourth cup water, one-third cup claret. Boil 
 sugar and water eight minutes, cool slightly, add claret. 
 
 CHERRY SAUCE FOR DUCKS ( L. T. B. ) 
 
 Soak one-half cup Mareschino cherries in one pint of claret for 
 three hours, drain, boil, and after bringing to boiling point thicken 
 with tablespoonful arrow root diluted with cold water to pour 
 easily. Add the cherries and serve hot. 
 
 HORSE-RADISH HOLLENDAISE SAUCE 
 
 One-half cup butter divided in three parts. Put one part 'n 
 sauce-pan with one spoonful lemon juice and the yolks of two eggs, 
 cook over hot water, stir constantly. Add the second part butter 
 and as it thickens add the third. Take from the rire and add a 
 quarter teaspoonful salt, a little cayenne and a quarter cup grated 
 horse-radish. 
 
 SAUCE PIQU WTE 
 
 Brown a quarter cup of butter, add two tablespoonfuls flour, stir 
 until well browned; add two cups brown stock, three-fourths tea- 
 spoonful salt, half teaspoonful paprika, quarter teaspoonful allspice, 
 tablespoonful vinegar, a little cayenne, half tablespoonful capers. 
 
 66 
 
TOMATO SAUCE NO. 1 (Mrs. Greene) 
 
 Cook together one can of tomatoes, four peppercorns, one sprig 
 of parsley, two cloves, one sprig summer savory, two tablespoonfuls 
 corn starch mixed with a little water. Stir into the hot tomato, 
 simmer ten minutes, add salt and pepper, a spoonful butter. Strain 
 and pour over fish. 
 
 TOMATO SAUCE NO. 2 
 
 Half an onion chopped fine and fried in a spoonful of butter, one 
 can of tomatoes or six or eight fresh tomatoes. Cook slowly for an 
 hour. Melt two spoonfuls butter, add quarter cup flour, salt and 
 pepper, three drops Tabasco sauce, spoonful beef extract. Cook 
 thoroughly. 
 
 BEAUNAISE SAUCE 
 
 Cook one spoonful butter and one spoonful minced onion five 
 minutes, add four spoonfuls vinegar, when hot add four slightly 
 beaten yolks of eggs, stir until it begins to thicken, then add table- 
 spoonful each of chopped mushrooms and truffles, a little salt, 
 cayenne and teaspoonful chopped parsley. 
 
 CUCUMBER SAUCE 
 
 One pint of drawn butter sauce made with three tablespoonfuls 
 butter, two tablespoonfuls flour, half teaspoonful salt, a little pepper, 
 all well mixed together. Add one pint boiling water, three table- 
 spoonfuls chopped cucumber pickles. 
 
 SAUCE FOR HALIBUT STEAK (Mother) 
 
 Use the drawn butter sauce with half a cup of cream whipped, 
 the cream added just before serving. 
 
 HORSE-RADISH SAUCE NO. 2 
 
 Butter and seasoned horse-radish, equal parts, cream together 
 lightly, served with broiled fish of any kind. 
 
 PUDDING SAUCE (Hannah's) 
 
 Beat the white of one egg stiff, add one cup powdered sugar, then 
 the yolk of the egg well beaten; flavor to taste. Just before sending 
 to table add half pint whipped cream, folded in. 
 
 CREAMY SAUCE 
 
 One cup sugar, half cup butter. Cream the sugar and butter 
 adding the sugar gradually; a little vanilla and lemon juice, four 
 spoonfuls hot milk. Beat thoroughly, set the bowl the mixture is 
 in on top of the teakettle and stir until the sugar is melted and 
 creamy, then set aside where it will keep warm. 
 
 CHOCOLATE SAUCE (Mrs. W. M.) 
 
 One and one-half cups milk, one cup sugar, one cup grated 
 chocolate. Heat thoroughly, add three teaspoonfuls of flour, mix 
 smooth with cold water, cook slowly until it thickens, add a tea- 
 spoonful vanilla, a little salt, a piece of butter the size of a Albert. 
 
 67 
 
RED CHERRY SAUCE FOR ICE CREAM (Mrs. Parker) 
 
 One can of red cherries chopped tine, two cups syrup with one 
 cup of sugar to make a thick sauce, and add the fruit. Put a 
 spoonful of vanilla ice cream in tall glasses and pour over it the 
 syrup. This sauce can also be used for puddings. 
 
 STRAWBERRY SAUCE FOR ICE CREAM 
 
 < ini- quart fresh berries or one can of preserves. Crush the 
 berries and cover with sugar. Let them stand in the sugar to 
 make the syrup: This makes a tine sauce for hot pudding as well 
 as ice cream. 
 
 68 
 
VEGETABLES 
 
 POTATOES 
 
 Potatoes should always be put into boiling water to cook. Add 
 a spoonful of salt to every six good sized potatoes, When done, 
 drain off the water, cover the kettle and let the potatoes stand a 
 few minutes on the back of. stove. The steam makes them mealy 
 and much nicer. 
 
 In mashed potatoes use scalded milk. In preparing potatoes for 
 frying, cut in the shape you desire and let them stand an hour in 
 ice water. Drain and dry between towels. Have the fat so hot 
 that the potato will brown quickly. As soon as they are brown 
 take them out of the fat and always drain them on brown paper. 
 
 POTATO PALLS 
 Pare the potatoes, let stand in cold water an hour, cut with a 
 small sized vegetable cutter, and fry in hot fat. If you use the 
 largest sized cutter, you must parboil the potatoes first or bake 
 them in the pan with beef or chicken, basting them at the same 
 time you baste the meat. 
 
 FRIZZLED POTATOES 
 
 Shred new potatoes very fine and fry a delicate brown in hot fat. 
 Drain on brown paper. Sprinkle with salt. 
 
 SWEET POTATO CROQUETTES (Mrs. Aston) 
 Boil six good sized sweet potatoes, mash thoroughly, stir in a 
 large piece of butter, a little scalded milk or cream, teaspoonful salt. 
 Beat well and set away to cool. When cold, shape, dip into eggs 
 and crumbs, fry in hot fat and drain. 
 
 KING ( ROQUETTES 
 Season one pint of hot, mashed potatoes, with one tablespoonful 
 butter, half saltspoon salt, little cayenne, half teaspoonful celery- 
 salt, a few drops onion juice. When slightly cooled, add the yolk 
 of one egg, shape and fill center with creamed chicken or veal. 
 Roll in crumbs and egg, fry in deep, hot fat. Serve with white 
 sauce. Six medium sized potatoes would make about a pint. Take 
 a little of the potato in the hand and form into a small cup. Fill 
 this cup with creamed chicken or peas, cover with potato, close the 
 edges, form into a roll about three inches long, roll in crumbs and 
 egg and fry as directed. Creamed fish is also good for a filling. 
 
 STUFFED POTATOES ( Mrs. Pitcher) 
 Pake potatoes of uniform size. When nearly done cut off one 
 end, take the inside out carefully, mash it and mix well with grated 
 cheese, little butter and salt, moisten with cream, beat altogether, 
 fill the shell of the potato with the mixture, rounding it at the top 
 Brown in oven. 
 
 SOUTHERN POTATOES 
 Boil sweet potatoes in boiling salted water, peel and cut in quar- 
 ters, lengthwise. Dip each quarter in melted butter, roll in granu- 
 lated sugar, brown in oven. 
 
 79 
 
PAN CHICKEN 
 
 Split the chicken down the back, wipe it inside and out with a 
 damp cloth. Cross the legs, tuck back the wings, flatten the breast, 
 so the chicken is in good shape. Lay in the pan, put on thin pieces 
 of butter, baste with melted butter. When brown pour into the pan 
 a half cup chicken stock and bake twenty minutes. Baste again 
 with melted butter. Cook one-half hour longer. Serve on squares 
 of pastry and a sauce made in the pan the chicken was baked in. 
 
 HOTEL HOLLAND CHICKEN (Mrs. Burpkk) 
 
 Cut boiled chicken into dice to make one pint, two sweet, green 
 peppers chopped, not very tine. Mix well together, season with 
 salt, a little lemon juice, moisten with cream dressing, cover with 
 buttered crumbs and brown in oven. 
 
 Cream dressing: One pint of cream or rich milk, two spoonfuls 
 butter, one of flour mixed together, three drops onion juice, salt 
 and pepper, a dash of nutmeg. Boil the milk, add the butter and 
 flour mixed together, stirring until smooth; add the flavoring. 
 
 BROILED CHICKEN liREASTS 
 
 Thoroughly clean the chicken, wipe with damp cloth inside and 
 out and dry with a dry towel. Split chicken down the back, and 
 again across the body, leaving wings on breast piece. Broil the 
 breasts of chickens in oven, basting often with melted butter. Just 
 before taking from oven, sprinkle with fine buttered cracker crumbs 
 and brown. Pour a rich cream sauce into the platter and lay the 
 chicken breasts into the sauce. Slice of jelly on each piece of 
 chicken. Garnish the platter with jelly. 
 
 CHICKEN AND OYSTERS (Mrs. Verrill) 
 
 Cut tender chicken into small pieces, wipe dry, dredge with salt, 
 pepper and flour. Fry in hot lard. Cook one pint of oysters with 
 one spoonful butter; add to the chicken. Make a cream sauce of 
 one spoonful butter, one of flour, one cup hot cream and milk, salt, 
 pepper and a pinch of sage. Put the chicken and oysters into the 
 sauce and serve at once. 
 
 CHICKEN CURRY NO. 1 
 
 Parboil chicken, wipe dry, cut in pieces, dredge with salt, pepper 
 and flour; brown in hot fat. Brown two spoonfuls butter and two 
 of chopped onion. Add two spoonfuls flour with which is mixed 
 iuh- teaspoonful sugar, one of curry powder, half teaspoonful 
 salt. When all this lias browned add one cup of stock the chicken 
 was boiled in, one cup strained tomato, Pour sauce over chicken. 
 Simmer until tender. Just before serving add half cup medium 
 cream. 
 
 70 
 
CHICKEN CURRY NO. 2 
 
 Three lbs. chicken cooked, three-fourths cup butter, two onions, 
 one tablespoonful curry powder, three tomatoes, or a cup of canned 
 tomatoes, one cup milk. Put butter on to cook, add onion chopped, 
 stirring all the time until brown, put in the chicken cut in small 
 pieces, then the curry and tomato, salt and pepper. Stir well, cover 
 tightly and let simmer one hour, then add the milk, let it boil up 
 once and serve. 
 
 MUETON DE POULET 
 
 With one pin f of chicken cut in small pieces, a few mushrooms 
 and truffles chopped fine; season with pepper and salt and the heart 
 of an onion grated; one cup of cream; mix well, bake in scallop 
 shells or in a baking dish; sprinkle with buttered cracker crumbs 
 and bake a light brown. 
 
 CHICKEN TERRAPIN NO. 1 (Shelley Williams) 
 
 Boil chicken as for croquettes, cut into dice. To every quart of 
 meat, allow three hard boiled eggs, one-fourth teaspoonful mace j 
 tablespoonful flour, a gill of sherry, quarter lb. butter, half cup 
 cream, salt and a little cayenne. Put chicken into a saucepan, rub 
 butter and flour together, add to the chicken then add the season- 
 ing and cream. Cook it over moderate fire until thoroughly heated. 
 Chop the whites of the eggs very fine, add them to the chicken, 
 mash the yolks to a paste with three spoonfuls cream, add this and 
 stir the whole over the tire until it comes to a boil. Remove and 
 serve at once. 
 
 CHICKEN TERRAPIN NO. 2 
 
 One cup cooked chicken chopped, one-half cup rich cream sauce, 
 half cup cream, one egg, two spoonfuls sherry, butter size of an egg, 
 salt, pepper and celery salt. Melt the butter, add cream, when hot 
 add the chicken and cream sauce mixed. When thoroughly heated 
 season to taste and add the well beaten egg and wine. Serve at 
 once on French bread toasted. 
 
 CHICKEN TERRAPIN NO. 3 
 
 One pint of cold chicken, cut in dice, half cup cream, two hard 
 boiled eggs, leaving out the white of one, the yolk of one raw egg, 
 half cup chicken stock, two spoonfuls sherry, one and one-half 
 spoonfuls butter, one spoonful flour, half teaspoonful lemon juice, 
 quarter teaspoonful salt, little paprika. Cook the butter in stew-pan 
 add the flour, stir well, when smooth add stock and cream, reserv- 
 ing two spoonfuls cream. When hot add the chicken and season- 
 ing and chopped eggs, cook ten minutes, add beaten yolk of egg 
 and rest of cream. Stir until a little thickened. Take from stove, 
 add sherry and lemon juice. 
 
 71 
 
CREAMED CHICKEN N< ). 1 (Louise Williams) 
 
 One pint oi cooked chicken meat cut into dice, one pint cream, 
 two spoonfuls flour smoothed together, three drops onion juice, .salt, 
 pepper, and a dash of cayenne, small piece oi mace. Boil the cream 
 in double boiler, add the other ingredients and stir until smooth. 
 Remove the mace, keep the i hii ken in the sauce; serve in pastry 
 or entree cups. Add one-half pint of cooked brains and a few 
 mushrooms to the above. The combination is all right. 
 
 CREAMED CHICKEN NO. 2 
 
 One cup rich milk, one cup white meat of boiled chicken chopped 
 fine, tablespoonfu] i eli rj < hopped line: thicken with two spoonfuls 
 com st itch. Must be quite thi< k when i ooked. While still boiling 
 add the whites of two eggs well beaten, and a teaspoonful salt; take 
 oil the lire, add tablespoonfu] lemon juice and one tablespoonfu] 
 1 into a mould, cool. 1 se foi sandwiches, luncheon 
 i ir mi 
 
 c \SSEROLE ( >l < HICKEN ( I.. V.) 
 
 Lin ■ i buttered mould with half-inch layer of rice, nicely boiled. 
 I' ill with highly seasoned chopped chicken meat, moistened with 
 stock or i ream since. Cover with rue, steam one hour. Serve 
 with tomato i ■ Cook one tablespoonfu] butter, one table- 
 
 spoonful chopped onion until deep yellow, add one table-spoonful 
 flour, a little salt and pepper, and cook live minutes, then add one 
 cup strained tomato. Take the casserole out of the mould and pour 
 t he saui e around it. 
 
 ESC \ld.t >PED CHICKEN 
 
 Kqual p in s of cold i he ken, hoi led rue and tomato same put in 
 layers in a shallow dish. Covet with buttered cracker crumbs and 
 until brown. 
 
 CHICKEN LOAF ( Mrs. I'm hkr I 
 
 ls little w iter as possible), until tender. 
 
 ill and pepper, put into a mould 
 
 slii ed, then tl tnd fill the mould 
 
 |uor t he chi i io I in, in v hi< h a large spoonful 
 
 i pin ot liquor has been dissolved. d'o he used the 
 
 aid day. 
 
 CHICKEN \\l> SWEETBREADS CREAMED (H. A.) 
 
 I 'ive lb i. two pair sweetbreads, boiled in salted water. 
 
 Id iut in small pieces. < hie . ,\]) mushrooms, cream sauce 
 
 made ol [aire cream, well seasoned with salt, pepper, and onion 
 
 juice, thickened. When boiling add the sweetbreads and chicken, 
 
 thoroughly heated add the mushrooms and boil 
 
 is the mushrooms are like]) to grow tough if too much 
 
 ed. I'ut m ramikin cups, sprinkle with buttered bread crumbs 
 
 Brown in oven, or in a baking dish to be served by the hostess. 
 
 11 
 
GAME 
 
 Game should be kept until tender. White-flesh game should be 
 cooked until well done; dark-flesh game may be served underdone. 
 Wild geese or ducks should be young, [t requires a certain amount 
 of experience to select game; if you cannot trust your own judg- 
 ment, better leave it to your market man. The usual way of cook- 
 ing game is by roasting or broiling, but there are more fanciful 
 ways. The French methods are very nice but we are using more 
 simple receipts, and so we will keep to the general rules. Re- 
 member to have a bright tire. Small birds should be lightly 
 browned and this takes but a short time. Split the birds down the 
 back, wipe carefully with a damp cloth, season with salt and pep- 
 per, rub them over with butter and flour mixed, and brown in hot 
 oven. For broiling quail or squab, fifteen minutes is sufficient. To 
 roast birds, wipe carefully and season. Put on top of each bird a 
 thin slice of bacon or pork, bake twenty minutes in hot oven. 
 Serve on toast, cover with bread sauce, garnish with jelly. 
 
 GAME PIE ( Algonquin < 'in; I 
 
 Grouse or quail make a fine pie. < 'lean and wipe the birds; 
 divide the quail in halves, the grouse in quarters. Six birds for a 
 good sized pie. Put the neck and giblets with the inferior portions 
 of bird into a saucepan with three cups of water. While this is 
 stewing make a good puff paste and line a pudding dish. Reserve 
 enough of the paste for a cover half an inch thick. When the gib- 
 lets are tender take them out and let the gravy stew in a covered 
 saucepan. Put tiny strips of pork on the birds, chop a slice fine 
 and put with the giblets. Season with chopped parsley, marjoram, 
 small onion, juice of a lemon, cup of bread crumbs moistened with 
 warm milk. Mix witli the giblets a little pepper and salt, making 
 a force-meat. Put the paste in the bottom of the baking-dish with 
 very thin slices of corned ham. Upon this place the birds, but- 
 tered, then a layer of the force-meat, and so on until nearly full. 
 Then add the strained gravy, hot, and a glass of sherry. Cover 
 with the upper crust. lie sure to cut a small slit in the top of the 
 crust to allow the gases to escape. It requires three hours for a 
 large pie to bake. Cover it with paper when it begins to brown. 
 
 BIRDS WITH MUSHROOMS 
 
 Plover or reed-birds are very nice with mushrooms. This is a 
 simple rule and appetizing. Two dozen small birds, truss them, 
 put into each a button mushroom, a large pint of mushrooms. Put 
 the birds and the mushrooms left into a saucepan, season with salt 
 and pepper, a fourth of a lb. of butter divided into four parts, rolled 
 a little in flour, a pint of rich cream. Cover saucepan closely and 
 stew over a slow fire until the birds are tender. Do not stir the 
 stew, but give the pan an occasional shake. Serve on thin slices of 
 buttered toast with the mushrooms all around. 
 
RICE 1'IE (L. P. I 
 
 ( me quart of rice, picked and washed well through two waters, 
 tie into a bag and put into a pot of boiling water. Boil until per- 
 fectly soft, drain and press as divas possible and mix with two 
 
 S] nfuls butter and two spoonfuls grated cheese. Put the rice 
 
 into a small bread-loaf pan, (wet the pan) and let the rice stand in 
 it until cold, then turn it out carefully to keep it in form. Rub it 
 Over with the beaten yolk of an egg, and brown in the oven. When 
 well browned cut from the top a lid about one and one-half inches 
 deep. Scoop nut the center of the loaf, leaving a crust all around 
 anil on the bottom. Fill it with stewed game, oysters creamed, or 
 curried chicken. Place the rice cover on top and serve with grape 
 jelly. 
 
 ROAST DUCK 
 
 Dies-., i lean and truss a wild duck, place cm rack in dripping-pan, 
 sprinkle with salt and pepper and cover breast with two thin slices 
 ill salt pork. Place in body of duck a half cup of cranberries, cook 
 twenty minutes, basting twice while baking. Remove the cran- 
 berries before sending to the table. Serve with cherry sauce. Broil 
 duck fifteen or twenty minutes inside down. 
 
 POPPED PIGEONS (Mrs. Tinker) 
 
 One dozen pigeons, half lb. salt pork, two onions. Stuff the 
 pigeons with dressing made of two cups of bread crumbs, one egg, 
 teaspoonful pepper, teaspoonfu! salt, a little chopped parsley, butter 
 the si/e of an egg. Put them closely together in the pan, with a 
 sheet steamer in the bottom of the pot so the birds will not touch 
 the bottom of the pot. Fry the pork and pour the hot fat over the 
 birds before you add any water, let them stand ten minutes, then 
 add boiling water enough to cover. Add one do/en cloves, the 
 onions, and cover closely. Stew an hour and a half, take out the 
 pigeons, thicken the gravy, add two spoonfuls red wine. I'our the 
 gravv over the pigeons, tuck the piece oi pork under their wings, 
 garnish with beet balls and Palls made of mush, carrots cut in fancy 
 shapes and small bread-stii ks. 
 
 Hint: Wild ducks require no stuffing and should be served 
 quite rare. From one-half to three-quarters of an hour in a hot 
 o\ en is sufficient time for roasting. Serve a green salad with ducks, 
 of lettuce and beans with French dressing. Bread sauce for par- 
 tridges and other small game, excepting when a special sauce is 
 ad\ ised. 
 
 COOKING VENISON (Miss Farmers Rule) 
 
 ('ut the steaks of venison and shape them in small rounds. Put 
 around each and fasten securely a thin slice of salt pork; cook in 
 hot fixing pan until well seared on both sides, then place in oven 
 to finish cooking. Serve with Londerry sauce. To make same: 
 Cook two table spoonfuls citron and lemon /est, cut in thin strips, 
 m a half cup of port wine for three minutes. Add half a cup cur- 
 rant jelly and stir until melted. Season with salt and cayenne. 
 
 74 
 
GOOSE 
 
 Parboil the goose before roasting; take it out of the water at 
 once when it is tendered; if left to cool in water it absorbs the oil 
 which we wish to extract. Stuff the goose with any of the dressings 
 given. Roast in good, hot oven. 
 
 75 
 
DRESSINGS FOR GAME 
 
 CHESTNUT DRESSING (By Frau 'Scheoppfer') 
 
 Boil one quart of chestnuts in salted water. Shell and pound to 
 a paste, moistening with a little cream. Add one cup boiled rice, 
 ( very dry ) two spoonfuls butter, two crackers pounded, quarter tea- 
 spoonful paprika, pinch of cinnamon, quarter teaspoonful celery salt, 
 half teaspoonful salt; mix thoroughly and let stand overnight be- 
 [i ire using. 
 
 MUSHROOM STUFFING (Mrs. Williams) 
 
 Cut in dice a pint buttle oi mushrooms, drain, add one cup of 
 oysters, two cups corn-bread crumbs, a little mace, salt and pepper, 
 one teaspoonful of poultrj seasoning, half cup cream sauce. Flavor 
 with sherry. Stuff the turkey the day before it is roasted. 
 
 ANOTHER DRESSING FOR GOOSE OR TURKEY 
 Chop one lb. cooked meat, two ; :d sausages parboiled 
 
 until they split open; add a little i hopped parsley, six stoned olives; 
 
 stir m two i ups grated rye 
 or graham bread, and beaten. Do much, ii any 
 
 moisture, as the dressing should be rather di 
 
 STILL AN< )TH ER ( By E rau Scheopp* er > 
 
 bare and slice thin five good sized apples, sprinkle them with fine 
 cracker crumbs. Pour boiling water over one lb. ol prunes and 
 when they are swollen, remove the stones. Seed one cup oi raisins 
 and add to them a half cup i ra< ker crumbs and a tablespoonful 
 sugar. Lastly, add a beaten egg, a teaspoonful salt. Mix well and 
 stuff the turkey or goose. 
 
 Serve with game either hot spiced grape juice or cider. Meat as 
 mui li cider or gra] d, add the juice oi one lemon to 
 
 i \ quart, sugar to taste, one sti< k of cinnamon, six < loves. Sim- 
 mer ten minutes, take from lire, strain through cheese i loth strainer. 
 Serve in champagne glasses. 
 
 Set \ ■ gi ape-fruit salad « ith goo i< ks. 
 
 rve string beans with domestic dinks, string beans and salad 
 with wild ducks. Brandied peaches and brandied cherries with 
 an} game. 
 
 ASPEC JELLY I Mrs. G. E. B.) 
 
 One fowl, one shin oi beef, one knuckle of veal, loin cloves, one 
 bay-leaf, two onions, one carrot, one stalk celery, one turnip, half 
 package of Cox gelatine, one cupful of sherry. Cover chicken, 
 veal and beef with cold water, let simmer five hours. Keep the 
 pot closely covered, and before removing from the fire add the car- 
 rol and turnip cut in due, the cloves and bay-leaf. Fry the onion 
 in butter, add the celery cut in pieces, cook to a dark brown, add 
 the stock at same time. Remove from tire and strain, add the 
 gelatine which has been soaked foi an hour in a cupful of water, a 
 cupful of sherry. Stir until gelatine is dissolved. Set away until 
 
 7(. 
 
next day. There should be two quarts of the jelly. If it is not 
 solid enough to stand, more gelatine may be added at the time ■ 
 clearing. To clear aspec, remove all grease from the top of the 
 jelly and wipe it off with a cloth wet in hot water, so every particle 
 of fur is removed. Stir into the cold jelly the slightly beaten whites 
 of three eggs and the crushed shells. Put it on the fire and stir 
 until it boils. Let it boil five minutes, then strain through a cloth 
 into moulds to harden. 
 
 ATPLE SAUCE TO SERVE WITH DICK AND GOOSE 
 
 Steam ten medium sized apples, pared and cored, press through 
 a sieve, add to the pulp a saltspoonful of salt, four spoonfuls pow- 
 dered sugar, one cup grated horse-radish. Mix and fold in an 
 equal quantity of chilled cream. 
 
 Remark: For roasting a turkey, fifteen minutes to the pound is allowed, if 
 young — longer if old. Slow cooking, and basting often. After the turkey or 
 chicken has been prepared, moisten the skin with a damp cloth and dredge with 
 pepper, salt and plenty of flour. Let it brown lightly before putting water into 
 the pan, then add water, a little salt, and two spoonfuls of butter for basting. 
 The juice of a lemon rubbed on the outside of turkey helps to tender it; 
 chicken. 
 
 WILD DUCK 
 (Baltimore Rule by Mrs. Warfield) 
 
 In a dripping-pan hall lull oi water, put the gizzard, heart and 
 liver of the ducks, chopped Hue, rub the ducks inside and out with 
 one teaspoonful each of ground cloves and allspice; put in the 
 dripping-pan with the giblets, add a little salt, cayenne, and as 
 much celery seed as you can take up on the handle of a teaspoon. 
 Set the pan with the ducks on the tire and let boil twenty minutes, 
 then put in oven and bake twenty or thirty minutes longer. Stick 
 the breast with a fork, and if the blood follows the fork, cook a 
 little longer. 
 
 SALMI ()F PARTRIDGES (Mrs. M. W. G.) 
 
 Three partridges cleaned and trussed; cover them with a sheet 
 of buttered paper and roast in moderate oven half an hour. Take 
 them up and keep on buttered paper until they are quite cold. 
 Then cut the birds into small joints, trimming them neatly. Make a 
 sauce by putting all the trimmings ami the carcasses of the birds 
 into small stew pan. Add one oz. of lean ham chopped, one spoon- 
 ful salad oil, two cloves, one hay-leaf, sprig of thyme, a little salt 
 and cayenne, enough stock to cover the trimmings. Let simmer 
 together until the goodness is extracted. Strain, when cold re- 
 move the fat. Return to the sauce pan. When hot, thicken with 
 a spoonful of flour and a half cup of flutter mixed together. Add 
 the meat of the partridges, a few mushrooms and truffles cut into 
 small pieces. Simmer gently so the meat absorbs a good flavor 
 from the sauce. Just before serving add a squeeze of lemon juice. 
 Put the pieces of birds on a platter, pour over the sauce; garnish 
 with croutons of fried bread. 
 
 77 
 
BREASTS OF PARTRIDGE— SAUCE PERIGUEUX 
 (Miss F.) 
 
 Remove breasts from three partridges, leaving wing joint and 
 piece of hone attached to each fillet. Keep the small fillet for the 
 force-meat. Make a pocket in each fillet and stuff; sprinkle with 
 salt and pepper, and place in pan. Add one-fourth cup madeira 
 wine, and cook in hot oven ten minutes. Serve with 
 SAUCE PERIGUEUX: Melt one-fourth cup butter, add two 
 tablespoonfuls flour, three cups chicken stock, one onion, six 
 pepper corns, bay-leaf, one half teaspoonful grated nutmeg, one 
 half teaspoonful salt, and simmer twenty-five minutes. Rub through 
 a fine sieve, add yolks of three eggs beaten with juice of one half 
 lemon, two tablespoons butter, two tablespoons sauterne, one-half 
 teaspoon beef extract; one truffle sliced, and six mushrooms 
 chopped. 
 
 78 
 
CHICKEN IN DIFFERENT FORMS 
 
 CHICKEN CROQUETTES NO. 1 
 I Portland, Maine) 
 
 When boiling chicken use two stalks celery and two bay-leaves 
 
 Oue lb. cooked chicken meat, chopped fine, two spoonfuls butter, 
 same of flour mixed together, one pint cream, the heart of an onion, 
 two spoonfuls parsley, half nutmeg grated, juice of half a lemon, 
 half cup madeira wine; cook butter and flour thoroughly, stirring all 
 the time until smooth and stiff; add the cream, the onion minced, 
 the parsley minced, the seasoning salt and pepper and a little cay- 
 enne and lemon juice. Cook until sauce is well done. Just before 
 taking from fire add the wine and the chopped chicken. Let stand 
 in ice chest until cold and hard. Make into shape, dip in very fine 
 crumbs and egg, fry in hot fat until light brown. 
 
 CHICKEN CROQUETTES NO. 2 
 
 One spoonful butter, two tablespoonfuls riour, one cup cream, 
 one egg, one teaspoonful onion juice, teaspoonful salt, one-fourth 
 teaspoonful pepper and little cayenne, grating of nutmeg. Scald 
 cream in double boiler, rub butter and flour together, add this paste 
 to the hot milk, stir until it thickens, add the seasoning, then re- 
 move from fire and stir in a beaten egg. Put back on the stove, 
 add two cups of meat finely minced. Do not let it boil again, just 
 get meat well heated. Pour into Hat dish and let it stand in a cool 
 place for two or three hours. It will then be stiff and easily 
 moulded. The softer the mixture the better the croquettes. Form 
 into balls, shape into croquettes, roll in crumbs and eggs, and 
 crumbs again, and fry in hot fat. 
 
 CHICKEN CROQUETTES NO. 3 (Louise Williams) 
 
 Chop the white meat of chicken very fine, one sweet-bread and 
 one set calves brains, all boiled. Season with salt and pepper, three 
 drops of onion juice, half teaspoonful lemon juice, half can chopped 
 mushrooms; mix well together, moisten with thick white sauce. 
 Set away to cool. Shape and fry in hot fat; drain on brown paper. 
 Serve with white sauce and hot rolls. All croquettes should be 
 well drained on brown paper. 
 
 CHICKEN MOUSSE 
 
 Three-fourths lb. cooked chicken meat chopped fine; add the 
 yolks of two eggs and beat thoroughly; add a sauce made of one 
 spoonful butter,one of flour, half cup chicken jelly flavored with sweet 
 herbs. When smooth put through a sieve. When cold add the 
 chicken, beat one cup cream, whites of two eggs; fold in the eggs, 
 then the cream; pour the mixture into mousse moulds, well buttered. 
 Set in pan boiling water, bake half an hour. Serve with oyster 
 sauce. 
 
 79 
 
POTATO BALLS NO. 2 
 
 Small potatoes of uniform size, boil in boiling salted water. 
 When just tender, drain and let stand a moment to dry. Remove 
 their skins. Five minutes before serving, fry in deep, hot fat, a 
 deln ate brown. Drain on paper and sprinkle with finely chopped 
 l' irsley. 
 
 POTATOES WITH CHEESE ( F. G.) 
 
 Five or six large, cold potatoes. Make a sauce of one table- 
 spoonful <>f butter, one of flour, i reamed together. Add gradually 
 two cups of milk, half lb. American cheese; cook, stirring until 
 smooth, butter a baking-dish, put in a layer of the potatoes sliced, 
 salt and pepper, then a layer of cream dressing. Alternate potatoes 
 and dressing until the dish is full. Sprinkle with buttered cracker 
 crumbs and grated cheese. bake in oven. 
 
 POTATO PUFFS 
 
 Three i ups mashed potatoes, one spoonful butttr. Heat thor- 
 oughly, add half a cup of milk and one egg beaten separately, bake 
 fifteen minutes in timbale cups. 
 
 SHREDDED POTATOES 
 
 Wash, pare and cut potatoes in slii es, < ut slices in two again, 
 soils one hour in i old W iter, dry between towels and fry in deep 
 fat. Drain on brown paper, sprinkle with salt. Serve with fried 
 fish or steak. 
 
 tVI VSHED POTATO BALLS 
 
 Mash and season well, freshly boiled potatoes, add a little chopped 
 paisley a well beaten egg. and a lew drops of onion juice. form 
 into balls, dip into egg. then in tine i rai ker i rumbs. Fry in hot 
 
 tat. drain. 
 
 Pi ) I A n ) SIR \\\'S ( Miss Guild) 
 
 [\vo cupfuls of hot, mashed potato, seasoned, mixed with white 
 11 - ■;. Roll in smill ro >l lead pencil, using Hour on 
 
 hands to keep from sticking. Fry in frying-basket in hot fat. 
 
 I ii am on brown paper. 
 
 DELMONICO POTATl >ES ( I . G. I 
 
 Cut cold, boiled into dice, put in shallow dish, sprinkle 
 
 with grated cheese, small piei es of butter, little salt and pepper. 
 < over with ( ream sauce, grated cheese "n top. bake and serve hot. 
 
 ESI \1 ,LOPED POTATOES 
 
 Cut one quart of cold, boiled potatoes into small pieces, sprinkle 
 with salt, pepper and small pieces oi butter. Add three hard boiled 
 eggs chopped tine, one pint white sam e. Line a pudding dish with 
 buttered crumbs, till with alternate layers of potatoes and sauce, 
 cover with i rumbs and bake twenty minutes in good oven. 
 
 so 
 
CANADA TOMATOES (Mrs. Fletcher) 
 
 Three cans tomatoes, well seasoned with butter, salt and pepper. 
 Hake three hours, serve with beef or chicken. 
 
 FRIED CUCUMBERS ( R. F.) 
 
 Fresh cucumbers, peeled and cut in strips; let stand in salted 
 water one hour, dry on a towel, fry on hot buttered griddle; season 
 with pepper and a little more salt if necessary. 
 
 CELERY AU GRATIN (S. W.) 
 
 Cut the celery into inch lengths and parboil; drain well, put into 
 baking-dish, cover with while sauce, sprinkle the top with bread 
 crumbs and grated cheese, bake slowly in oven until brown. 
 
 SALPICON OF VEGETABLES (M. K.) 
 
 < )ne can peas, one small turnip and six carrots cooked in salted 
 water. When cooked, cut the carrots and turnip in dice, mix well 
 with the peas and over all pour a stiff cream sauce. Serve very hot. 
 
 BAKED GREEN PEPPERS (Mrs. G.) 
 
 Cut peppers in halves, take out seeds, stuff with dressing made 
 of bread crumbs, one egg, a little chopped onion and any chopped 
 meat. Season highly and bake with roast beef for an hour before 
 serving, liaste as you do the meat. Serve the same with turkey. 
 
 SUMMER SQUASH— SERVED IN ITS OWN SHELL 
 
 (L. P.) 
 
 Two squashes; cut one round near the edge on stem side; i u1 
 out inside leaving a scalloped dish of the shell; take the part re- 
 moved and the whole of the other squash and steam until tender. 
 Mash and season with salt, pepper and butter, placd in shell; put in 
 oven until brown on top. Garnish with parsley. 
 
 STUFFED TOMATO 
 
 Select a piece of tender spring lamb, cook thoroughly and chop 
 line. Take firm, ripe tomatoes, cut off the blossom end for a lid, 
 scoop out the inside, rill the shells with a mixture of equal parts of 
 chopped meats and cooked rice seasoned with salt, red pepper and 
 a small button of finely minced garlic. Put a piece of butter on 
 top, replace the lid and bake. Serve with thick tomato sauce, util- 
 izing the pulp taken from the tomatoes. 
 
 STEWED CELERY 
 
 Cut in dice, stew till tender, season with salt, pepper and a small 
 piece of butter; drain, cover with white sauce. Serve. 
 
 SUMMER SQUASH NO. 2 ( F. A. P.) 
 Cut in slices one-fourth inch thick, put in salt and water for one 
 hour. Drain well, dry with towel, dip in flour or fine crumbs. Fry 
 in deep fat. 
 
 81 
 
SPINACH (Mrs. Sewall) 
 
 Pick over carefully a half a peck of spinach, wash and drain, boil 
 in boiling salted water until tender. Drain the spinach and chop it 
 quite fine. Season with salt, pepper and butter; let simmer slowly 
 on back of stove. Just before using, mix with spinach, one pint 
 cream sauce and serve in shells made from the round French bread 
 cut an inch and a half thick. Cut out the center, brown in hot fat, 
 fill the shells with the spinach mixture, sprinkle on top, the yolks 
 of hard boiled eggs put through ricer. and the whites chopped tine. 
 On top of this, a stuffed olive. 
 
 EGG PLANT ( F. A. P.) 
 
 Cut the egg plant in halves, boil in salted water, take out the 
 inside, mix with small onion, chopped fine, quarter cup bread 
 crumbs, spoonful butter, a little pepper and salt. Stuff the shell 
 and lake an hour. Serve from the shell. 
 
 POTATO CROQUETTES 
 
 Two cups hot, mashed potatoes, two tablespoonfuls butter, half 
 teaspoonful salt, little pepper, celery salt, onion juice sparingly, 
 yolk of one egg, teaspoonful chopped parsley; beat thoroughly, 
 shape, dip in crumbs ami beaten egg. crumbs again. Put into fry- 
 ing basket and fry to light brown in hot tat. 
 
 BRUSSELL SPRl >U PS ( Mrs. M.) 
 
 Pick and wash carefully, drain and cook in salted water, drain 
 again, and serve with cream same, or cover with a sauce, buttered 
 crumbs and grated cheese on top. Brown in oven and serve with 
 duck or goose. 
 
 STUFFED ONIONS (Mrs. Kilvert) 
 
 Boil large Bermuda onions until nearly soft, then remove the in- 
 side, leaving a shell. Chop the inside with three cooked sausages, 
 one hard boiled egg. two spoonfuls bread crumbs, salt and pepper 
 t" taste, one tablespoonful of butter, four drops tabasco sauce, a 
 little chopped parsley. kill the shell with this mixture, sprinkle 
 cracker crumbs on top and put over each a small, thin slice of 
 bacon. Hake until tender. 
 
 STUFFED ONION NO. 2 
 
 Peel and remove carefully the (enters; steam for one hour. 
 Make a stuffing of turkey-livers, two spoonfuls fine bread crumbs, 
 the onion hearts, chopped, salt and pepper, a little cayenne. Put 
 into a baking dish; pour in a soup stock an inch deep. Bake an 
 hour and a half in a slow oven. Twenty minutes before serving 
 put a teaspoonful of fluttered crumbs on top of each onion, and 
 brown in oven. 
 
 82 
 
MEXICAN RICK (Mrs. Stapp) 
 One cup rice, washed and dried, one spoonful lard in bottom of 
 an iron pot; heat to boiling, pour in the rice, stir it until it is light 
 brown color; add two small onions cut in pieces, half a can of to- 
 matoes put through vegetable masher; cook together five minutes, 
 season with salt and a little cayenne. Cover the whole with boil- 
 ing water and cover the kettle closely with tin cover. Let simmer 
 an hour on back of stove. 
 
 BAKED BANANAS 
 
 Six or eight medium sized bananas, peel and remove all coarse 
 threads on bananas, Replace the skins, put the fruit into a deep 
 dish and cover with raisin sauce. 
 
 Raisin Sauce: Half cup raisins cooked half an hour in a pint of 
 boiling water. Remove the seeds; two teaspoonfuls corn starch 
 mixed with cokl water and added to the boiling water, large spoon- 
 ful butter, juice of half a lemon, and the raisins. Cook until trans- 
 parent. When done add two spoonfuls sherry and pour over the 
 baked bananas. 
 
 CUCUMBER ROMALNE ( R. F.) 
 
 Two large cucumbers; cut out the seeds, slice thin, let stand in 
 salted water fifteen minutes, then cook in boiling water until 
 tender. Prepare a cup of tomato sauce, two spoonfuls butter, two 
 of flour, half teaspoonful salt, one cup tomato puree'; drain the cu- 
 cumbers and rinse in cold water; put a little of the sauce in bottom 
 of baking dish, add half the cucumbers, sprinkle with salt, pepper 
 and grated cheese, a little more sauce, the rest of the cucumbers 
 with seasoning and cheese, the rest of the sauce, half a cup of but- 
 tered cracker crumbs on top of all. Hake twenty m'nutes. 
 
 CORN OYSTERS ( Mrs. Wells) 
 To one pint of grated sweet corn add one egg well beaten, one 
 small cup flour, one-half gill of cream, one teaspoonful salt. Drop 
 from the spoon into boiling lard and fry brown. 
 
 CORN OYSTERS 
 
 To one pint of grated sweet corn add one egg well beaten, one 
 small cup of flour, half a gill of cream, teaspoonful of salt, a pinch 
 of pepper. Drop from spoon into boiling, hot fat and fry brown. 
 
 WASHINGTON MACARONI AND TOMATO 
 ( Florence Brown ) 
 Soak macaroni on hour in cold water; boil in four quarts water 
 and one tablespoonful of salt until tender. ( )ne quart of tomatoes, 
 boil in covered saucepan ten minutes. Cream a half cup of butter 
 with two spoonfuls of flour, strain tomatoes and boil again. Stir in 
 butter and flour, season with salt and pepper. Drain the macaroni, 
 pour the sauce over it. Serve with lettuce dressed with French 
 dressing and American cheese, dressed. Quarter lb. cheese mixed 
 with cream to a paste, a little red pepper and a teaspoonful French 
 mustard. Mould in cup and serve with lettuce. 
 
 83 
 
PEPPERS STUFFED WITH SHRIMPS SAN ANTONIO 
 
 Cut off tops of peppers and remove seeds; soak in salt water three 
 hours; make a dressing of shrimps and tomatoes; season with salt, 
 pepper and butter. Fill the peppers, cover the top with, crumbs, 
 bake until tender, basting often with liquor from the pan. 
 
 CORN FRITTERS 
 
 Drain all the liquor from a can of corn, chop it very fine, add two 
 tablespoonfuls cream and two eggs, one teaspoonful salt and half 
 teaspoonful of pepper, two tablespoonfuls flour. 1 )rop from a spoon 
 in hot fat. 
 
 STUFFED CUCUMBERS 
 
 Select large cucumbers uniform in size, cut them in two lengthwise, 
 remove the seeds carefully and fill with a stuffing made of chicken 
 or any meat chopped tine. Add soft crumbs seasoned and moist- 
 ened with one egg, a little chicken stock; round it over and sprinkle 
 with crumbs. Place the pieces in a pan with stock to cover the 
 pan a half inch deep. Cook in moderate oven one hour or until 
 the cucumbers are tender. Remove carefully to a hot dish, thicken 
 the gravy in the pan with a little corn starch and poui il around 
 the cucumbers. 
 
 FRIJOLES ENTREE -SAN ANTONIO 
 
 Boil one quart of beans three or four hours the day before using, 
 drain, put tablespoonful lard in bottom of kettle, heal it very hot; 
 add a pint of the beans partly mashed, salt and pepper. Cook one 
 hour, mash again and season with a little chili and onion juice. 
 Form small cakes and fry brown. 
 
 BAKED CUCUMBERS (Russell 1< I 
 
 One-half of a Spanish onion, one green pepper, one cup dry bread 
 crumbs, two hearts of celery, one tomato, all chopped line; season 
 with salt and Worcestershire sauce. Split cucumbers, remove seeds, 
 stuff with above mixture, cover with grated cheese and small pieces 
 of butter. Hake in oven until tender, basting with boiling water. 
 Serve with fish and oysters. 
 
 CREOLE CORN (Mrs. Chaffe) 
 
 Cut corn from six ears, one green pepper mopped fine, a slice ot 
 onion grated; heat to a boiling point, using the juice of the corn. 
 Season with salt, pepper and a little sugar, two teaspoonfuls of 
 butter. 
 
 CHILI RELLENOS NO. 1 (Mrs. Stapp) 
 
 Large green peppers of uniform size; cook slightly in oven until 
 outside skin can lie peeled off. Cut a slice from the stem of each, 
 and remove all seeds. Make a tilling of heel or chicken minced, add 
 a little pork mimed, half a cup of bread crumbs, teaspoonful 
 chopped onion and salt. Stuff the peppers with mixture, tie the 
 corners firmly and fry in hot lard. 
 
 84 
 
CHILI RELLENOS NO. 2 (Mrs. Tobin) 
 
 Use sweet, red peppers, take out seeds, cook until tender if fresh, 
 if canned do not cook. Stuff with a filling of finely chopped meat 
 or chicken, raisins, nuts and a little butter mixed. Add a little 
 salt, fasten them so filling will not come out. Dip them in beaten 
 egg and crumbs and fry in hot fat. 
 
 RED PEPPERS AND RICE TEXAS 
 
 Butter timbale moulds, fit in a red pepper or canned pimentos. 
 Add to the well cooked rice two spoonfuls butter, one of chopped 
 parsley; stir it gently so as not to break the rice, pack the pepper 
 full, set moulds in a pan of hot water and cook in oven fifteen 
 minutes. A little onion juice may be added if desired. 
 
 CHESTNUT CROQUETTES (Russell Foote) 
 
 Shell and blanch a quart of chestnuts. Boil until tender, mash 
 enough of the nut to make a pint, season with a teaspoonful of salt 
 and a dash of pepper, a teaspoonful of onion juice and a spoonful 
 of butter. Mix the ingredients and shape in tiny squares, dip in 
 egg, then in cracker dust. Fry in deep fat until a rich brown. 
 
 CHEESE SAUCE FOR MACARONI (Mrs. Wells) 
 
 < )ne tablespoonful of flour, two of butter, one-half pint of milk. 
 Mix all together and boil. When the mixture thickens add one- 
 half lb. of cheese grated, two tablespoonfuls of cream, salt, white 
 pepper and little cayenne. Mix thoroughly and let it cook a few 
 minutes. Boil macaroni until tender, drain carefully and pour over 
 it the cheese sauce. 
 
 85 
 
ENTREES 
 
 LUNCHEON TOAST (L. P.) 
 
 Two tablespoonfuls chopped ham, two of grated cheese, two eggs 
 and four spoonfuls cream. .Season with salt and pepper; stir over 
 the tire until creamy. Spread on slices of bread browned in hot 
 butter. Serve hot. 
 
 SPANISH VEAL BALLS 
 
 Half lb. veal, one-fourth 11). salt pork, chopped line, one cup tine 
 bread brumbs, two eggs, salt, paprika and celery salt, a little 
 chopped parsley, a spoonful of sugar; mix well, make into pear 
 shape, and fry in hoi lot. One can of tomatoes seasoned, cook on 
 top of stove, drop the veal balls into this and let them simmer a 
 feu minutes. 
 
 < I BAN EN rREE I Mrs. Pitcher) 
 
 One cup oi cold meat or fowl cut fine, one cup boiled rice, one 
 green pepper chopped, a little salt. Over all pour half a can of 
 seasoned tomatoes, baked hall an hour. 
 
 ALBANY F NTREE ( Mrs. Hoi brook) 
 
 One do/en oysters, bearded and chopped; scald them in their 
 own liquor, < >ne-half can of mushrooms heated in a pint of chii ken 
 or veal stock, add the oysters, half pint of cream, a spoonful of 
 butter and a spoonful of flour (teamed with butter. Season with 
 half a teaspoonful of salt, a little red pepper; add one egg well 
 beaten. Stir briskly and serve a1 once. 
 
 BALITMORE DUTCH CHEESE (Mrs. Harriman) 
 
 Put sour milk in a dish on back of stove; heat until milk separates. 
 Hang in bag to drain and when well drained, season with cream 
 and salt, ind shape into little balls or cakes. Serve with salad. 
 
 CRAB MEAT— NEWBERG (Rita Simpson) 
 
 Dressing of one-half pint of cream, yolks of three eirirs, seasoned 
 with salt ami pepper and a little cayenne, two tablespoonfuls 
 sherry wine. Boil the cream in double boiler, put in the seasoning, 
 add eggs well beaten, stir until cream thickens, add one pint of 
 crab meat cut in dice. When hot add the sherry. Serve in ramikin 
 cups. 
 
 SHRIMPS 
 
 If i aimed shrimps are to be used, two small cans are all you need. 
 Those put up in liquid are best. Make a white sauce of two table- 
 spoonfuls of butter, two of flour, one < up of milk, one-fourth cup 
 . ream, salt, pepper, a little cayenne. Cook in double boiler. When 
 it is thick and still boiling, add two small cans of shrimps which 
 have already been broken up. Add half a can of peas drained 
 from'their liquor. Reheat and serve on buttered wafers. 
 
 86 
 
SHRIMP CROQUETTES (M. W. M.) 
 
 One cupful of fresh or canned shrimps. Let them stand in ice 
 water an hour. Drain, remove the black veins, and chop fine. 
 Make a sauce of two cups of scalded milk, three spoonfuls corn 
 starch. Cook until it thickens. When nearly done add the yolks 
 of three eggs well beaten, a little salt and paprika; add shrimps, 
 mix well, pour into shallow dish to cool. When cold, cut in squares, 
 dip in sifted crumbs and beaten egg, with a spoonful of milk, roll 
 again in coarse crumbs and fry in hot fat. Drain on brown paper. 
 
 SWEET-BREADS (L. P. W. ) 
 
 Soak the sweet-breads in cold water to remove the blood. Cut 
 off all the pipes and tough portions. Cook in boiling water with 
 the juice of half a lemon, ten or fifteen minutes until tender. Drain 
 and put them into ice water to bleach them. Trim into uniform 
 shapes. Season with salt and pepper, and squeeze over them the 
 juice of two oranges. Let them stand ten minutes, then spread 
 with butter and flour. Put them in a pan with bits of butter on 
 top. Bake until brown; baste with melted butter. Serve with 
 orange sauce. 
 
 ORANGE SAUCE. Cream half a cup of butter, mix a quarter 
 teaspoonful salt, a little paprika, four tablespoonfuls orange juice, 
 one tablespoonful lemon juice, one-third cup boiling water. Stir it 
 into the beaten yolks of two eggs and cook in a double boiler until 
 it is thick and smooth, stirring constantly, then stir in the creamed 
 butter, one-third at a time. Serve at once. (Heart sweet-breads 
 are the best. ) 
 
 SWEET-BREAD PATTIES ( M. W. M.) 
 
 < ut small rounds from puff paste, rolled one-fourth inch thick. 
 Wet the edges with ice water and put on rims. Chill, and bake 
 twenty minutes. Fill with cream sweet-breads. 
 
 CREAM SWEET-BREADS. Cook two pairs of sweet-breads. 
 When cold cut in dice. Melt two tablespoonfuls butter, add two 
 of flour, teaspoonful salt, a little pepper. Cook until smooth, add 
 slowly one pint of hot cream; beat thoroughly; add one table- 
 spoonful lemon juice and a grating of nutmeg to the sweet-breads; 
 add the sweet-breads to the sauce. Serve in patty shells or entree 
 cups. 
 
 SWEET-BREADS 
 
 One pint of milk, one green pepper cut in small pieces, one cup 
 celery cut fine, one-four-th lb. mushrooms. Season with salt, butter, 
 a speck of cayenne, one tablespoonful flour, one sweet-bread par- 
 boiled and cut in pieces. Heat the milk in double boiler, add 
 seasoning, celery and mushrooms; simmer until celery is tender. 
 Mix tablespoonful of butter with flour, add to the hot milk. When 
 it is thickened so the flour is well cooked add the sweet-breads 
 and heat. 
 
 87 
 
CUTLETS OF SWEET-BREADS 
 
 Cook two pairs of sweet-breads in boiling, salted water, with a 
 tablespoonful of lemon juice. Cook about twenty minutes; drain, 
 cover with ice water. When cold chop tine, add mushrooms enough 
 to make a pint in all. Melt two tablespoonfuls butter, add two of 
 flour, a teaspoonful of salt, one-third teaspoonful of pepper. When 
 smooth add slowly one pint of hot cream, beat well, add a table- 
 spoonful lemon juice, the Sweet-breads, a slight grating of nutmeg, 
 halt a teaspoonful chopped parsley, one beaten egg. Cool and 
 shape, roll in crumbs and eggs again, and again in crumbs. Shape 
 like cutlets, adding a short slick of macaroni to look like a bone. 
 Serve with Allamande sauce. 
 
 SCRAMBLED SWEET-BREADS (Mrs. Page) 
 
 Heat four eggs slightly, add half teaspoonful salt, half a salt- 
 spoonful pepper, half a cup milk or cream, one pair of sweet-breads 
 parboiled and cut into di< e. Turn the mixture into a hot-buttered 
 
 let pan and stir until firm but soft. Garnish with puff paste. 
 
 Vol. Sv\ ' In ramikin dishes with covers on. 
 
 INDIAN CURRi OF CHICKEN (Mrs. Kino) 
 
 Separate the joints of a good sized fowl, cut the back and breasts 
 into halves, free each part from fat. Fry one slice of onion and 
 .half a sour apple in two large spoonfuls of butter until a light brown, 
 add the chicken and cook until brown all over. Sprinkle with two 
 teaspoonfuls of curry powder. Season with salt and pepper and 
 cook a few minutes longer, turning the meat often. Cover with 
 boiling water, add halt a -.nidi cocoanut, grated, one-half tea- 
 spoonful of kitchen bouquet. Cover closely and let simmer until 
 tender. Serve with a border of steamed rice. 
 
 To steam rice, take double the quantity of water, boiling and 
 salted, wash the rice twice, and cook, stirring oi casionally with a 
 fork to avoid breaking the rice. 
 
 RICE CROQUETTES 
 
 lioil rice, keeping it in shape. Mix it with a thick cream sauce, 
 season with salt, and set it away to cool. When cold, shape and 
 fry in hot fat. Serve with more i ream sauce. 
 
 TOMATO ENTREE— SAN ANTOXK) 
 Take the inside out of six tomatoes, .sprinkle with a little salt, 
 < ayenne and onion juice. Tut into entree dishes, bake until nearly 
 done; take from oven and break an egg into each tomato cup, 
 covering with buttered crumbs and grated cheese, mixed. bake 
 until egg is done and serve at once. 
 
 MUSHROOMS 
 
 Covet bottom of baking-dish with pieces of toasted bread cut 
 round. Put mushroom cups on the toast, sprinkle with salt ami 
 peper and small pieces of butter. Pour over a small quantity of 
 hot cream. Cover and bake twenty minutes. 
 
 88 
 
TONGUE AND SAUCE PIQUANT 
 
 Cook four calves tongues in boiling water to cover, with one 
 carrot, two stalks of celery, one small onion stuck with six cloves, 
 one teaspoonful of pepper-corns, half tablespoonful salt, until ten- 
 der. Take from water and when slightly cooled, remove the skins. 
 Reheat and serve with sauce piquant. Garnish with cucumber 
 pickles and cooked beets. 
 
 LUNCHEON TONGUE 
 
 Cut a boiled tongue into thin slices; fry them in hot butter with 
 a little minced onion thrown in. Take out the tongue, add a spoon- 
 ful of flour to the "butter. When brown, add a small cupful of hot 
 water and cook. When it thickens strain, and season with salt and 
 pepper; add a tablespoonful of piccalilli; put the slices of tongue in 
 the sauce until ready to serve. Arrange on platter and pour the 
 sauce over. Serve with canapes. 
 
 SCALLOPS OF VEAL 
 
 Wipe and trim into uniform shape, one and one-half lbs. veal cut 
 from the leg. Sprinkle with salt and pepper, dip in beaten egg, then 
 in buttered crumbs; bake in covered pan half an hour. When done 
 remove the cover and brown the crumbs. Serve with Beaunaise 
 sauce. 
 
 VEAL LOAF 
 
 Three lbs. of raw veal chopped fine, one-half lb. pork chopped 
 fine, one cup powdered cracker crumbs, two teaspoonfuls salt, one 
 of pepper, a pinch of sage and summer savory, one onion chopped 
 line, three well beaten eggs, one cup milk, a little nutmeg, all mixed 
 throughly; bake in small bread-loaf pan three hours. To be eaten 
 when cold. 
 
 SALPICON OF MEAT (Mrs. Roberts) 
 
 Cook veal, chicken, game, sweet-breads, calves brains, oysters' 
 and mushrooms cut into dice and mixed wit rich cream sauce; for 
 filling timbales, patties and entree cups. Sauce should be rich 
 and quite thick. 
 
 CREAMED SWEET-BREADS ( L. 1'. W.) 
 
 Clean and boil two sets of sweet-breads. Cut in pieces two 
 inches long. Drain one can of mushrooms from liquor, cut in 
 small pieces, boil in double boiler one cup of cream, add one spoon- 
 ful butler, pinch of salt and a little pepper. When cream begins 
 to boil, add a tablespoonful of celery chopped fine, two spoonfuls 
 chopped almonds, half teaspoonful Worcestershire sauce, one-fourth 
 teaspoonful French mustard, lour drops tabasco sauce, one table- 
 spoonful lemon juice. Boil well, stirring all the time, then add 
 sweet-breads and mushrooms. Let them boil up twice and serve 
 at once in shells with buttered crumbs on top and browned in oven, 
 or in entree dishes with a border of green peas. 
 
 89 
 
\ (II, Al T VENT (E. I). ) 
 
 Cook veal or chicken, or both, with sweet-breads and oysters cut 
 and mixed with rich cream sauce. Serve in large or small pastry 
 shells. 
 
 CHICKEN LIVERS EN BROCHETTE (M. K.) 
 
 Dust chicken livers with pepper and salt, put on skewer with 
 alternate pieces of bacon until skewer is full, then broil. Serve 
 with chopped parsley, a little lemon and melted butter. 
 
 CHICKEN MOUSSE ( NO. 2) 
 
 One chicken boiled until tender, chop very fine; mix it with 
 sauce made of chicken liquor, the- yolks of two eggs, one-fourth box 
 ol gelatine dissolved in the liquor. Stir them until smooth, add one 
 pint whipped cream; put in moulds; set on ice to harden. 
 
 CHEESE SOUFFLE (S. W.) 
 
 Two tablespoonfuls butter, heaping spoonful Hour mixed together; 
 stir smoothly with half a cup milk, little pepper, salt and cayenne, 
 yolks of three egns beaten; heat altogether with one cup grated 
 cheese. After this has cooled add the whites of the eggs. Put it 
 into a deep dish and bake twenty minutes. 
 
 ( HEESE BALLS (Hannah) 
 
 Beat the whites of two eggs to a stiff froth, add a quarl r of a lb. 
 of American cheese grated, mix well, roll into balls; fry in frying- 
 basket one minute in hot fat, hot enough to brown quickly Serve 
 immediately with beef or salad. 
 
 CHEESE STRAWS ( E. \. I'.) 
 
 < hie cup flour, one cup mated cheese, one scant cup butter, one 
 spoonful cold water. Roll very thin, cut in narrow strips about 
 three inches long; bake in quick oven. 
 
 CHEESE RAMIKINS (Miss H.) 
 
 Four tablespoonfuls grated cheese, one gill milk, yolks of two 
 eggs, two tablespoonfuls butter, one-half cup light bread crumbs, 
 one-third teaspoonful of made mustard, whites of three eggs, a little 
 cayenne and salt. J'ut milk and bread on to boil, stir until smooth, 
 then add cheese and butter, stir over lire one minute, add the 
 seasoning and yolks of eggs, beat whites to stiff froth and stir in 
 carefully. Bake fifteen minutes in hot oven in ramikin cups. 
 
 CHEESE RELISH ( Mrs. Rita Simpson I 
 
 Put one tablespoonful butter in saucepan, and in it cream one 
 small tablespoonful flour. When brown add one cup milk, let 
 thicken, then add one-half lb. cheese cut line. Stir constantly until 
 smooth, then add one egg. When cool, bake twenty minutes. 
 
 90 
 
AMERICAN CROQUETTES 
 
 Cook in boiling water, using a teaspoonful of salt to each qt. of 
 boiling water, ten sweet potatoes. Peel and press them through a 
 sieve, add one tablespoonful butter, yolks of two eggs, saltspoonful 
 each of pepper and cinnamon, two tablespoonfuls brown sugar, one 
 of cracker dust. Shape into small pear shaped croquettes, dip in 
 egg and crumbs, fry brown in hot fat. Put a clove at one end of 
 the croquette and a sprig of parsley at the other. 
 
 WALNUT ( ' R« IQU ETTES ( Mrs. Simpson ) 
 
 Chop enough walnut meats to make three-fourths of a cup, table- 
 spoonful chopped onion, and one-fourth teaspoonful of sage. Mix 
 with three cups mashed potatoes, well seasoned, add one cup green 
 peas, one well beaten egg. Shape into croquettes, roll in crumbs, 
 fry in deep fat. Serve with green peas and rich cream sauce. 
 
 STUFFED EGGS (L. T. B.) 
 
 Six eggs, tablespoonful chopped tongue or ham, spoonful melted 
 butter, a little salt and pepper. Boil the eggs fifteen minutes, cut 
 in halves lengthwise, take out yolks carefully, mash them fine, add 
 the butter, ham or tongue; rub together until smooth. Fill the 
 whites with mixture, cover with corresponding half and press to- 
 gether, roll them twice in cracker crumbs, fry in hot fat, and serve 
 with cream sauce poured over them. 
 
 NUT OMELET ( Miss L. K I 
 
 Put through food grimier, nut meats enough to make a gill. Heat 
 three eggs very light, season with salt and pepper, add three spoon- 
 fuls cold water, then the ground meat nuts. Mix thoroughly. Put 
 piece of butter size of walnut in pan, heat very hot, pour in mixture 
 and as soon as it begins to set, lift the edges and let soft parts run 
 under. Continue this until it is firm all over. Be careful to not 
 let it burn. Fold it over and serve on hot platter. 
 
 Put asbestos mat under pan when cooking eggs, as they scorch 
 easily. 
 
 FILLET OF BEEF (Mrs. W. C. P.) 
 
 Cut slices of beef very thick, broil like steak, season and spread 
 well with plenty of butter. Cover with mushroom or oyster sauce. 
 Garnish with white meal balls shaped like croquettes, and fry a 
 light brown in hot lard. Make the mush with milk and let cool 
 before shaping into croquettes. 
 
 LOBSTER CR( (QUETTES 
 
 Chop meat of lobster very tine, season well with salt and pepper, 
 a little cayenne and juice of half lemon with one cup cream sauce. 
 After mixing with sauce set mixture away to cool. Shape and fry 
 in hot fat. Cover bottom of chop-dish with a cream sauce, sprinkled 
 with a spoonfull of capers. Serve the croquettes on this. 
 
 91 
 
l.( iBSl ER FAR( F (Mrs. Simpson I 
 
 Cook one spoonful Hour in two spoonfuls butter. When smooth 
 stir in gradually one cup hot cream; add the yolks of three hard- 
 boiled eggs pressed through ricer, teaspoonful salt, a little nut- 
 meg and cayenne and lastly a pint of boiled lobster meat cut into 
 dice. Make in individual baking-dishes; sprinkle with buttered 
 crumbs and brown in oven. 
 
 LOBSTER A l.A RUSHMORE (Mrs. Sewall) 
 
 Take the meat from four lobsters, cut in dice. Put one teaspoon- 
 ful butter in frying-pan. When melted add small spoonful minced 
 onion; cook until yellow, add the lobster and hall teaspoonful salt, 
 a little cayenne and two spoonfuls white wine. Simmer live min- 
 utes, then dredge in a tablespoonful flour. Stir well and add stalks 
 of six mushrooms cut tine, one tablespoonful ol chili sauce strained 
 and two-thirds cup of stock. Cook fifteen minutes, till ramikin 
 shells, put a mushroom head on each and a lew grated crumbs. 
 Hake five minutes in hot oven. 
 
 DEVILLED LOBSTERS (Mrs. Warren Brown) 
 
 Two cups boiled lobster, half pint cream, two tablespoonfuls 
 flour, one-fourth of a nutmeg, yolks of foul' eggs hard-boiled, one 
 scant tablespoonful of salt, one sp llul knitter, one of chopped pars- 
 ley; put cream on to boil, rub butter and flour together and add to 
 boiling cream. Stir and cook until it thicken-,. fake from tire, 
 add lobster, the yolks of hard-boiled eggs mashed tine and the 
 seasi ming. 
 
 DEVILLED LOBSTER NO. 2 (Algonquin Club) 
 
 Split the tail of a lobster in two removing the entrails. Make a 
 paste of half teaspoonful salt, pinch of curry powder, one-fourth 
 teaspoonful mustard, one-fourth teaspoonful black pepper, one table- 
 spoonful of oil; spread over the lobster meat. Melt one spoonful 
 butter, put in the lobster, cook ten minutes, turning often. Before 
 serving add the juice of half a lemon. 
 
 LOBSTER NEWBERG (Mrs. Sewall) 
 
 Two small lobsters, one tumbler of sherry, one tumbler of m'lk, 
 butter size of egg. teaspoonful corn starch, a little red pepper and 
 salt. Cut lobster in small pieces and put in chafing-dish with half 
 the sherry and butter; when hot add the milk in which corn starch 
 has been dissolved. Lastly add rest of sherry, and heat a minute 
 before serving. Serve on French bread toasted. 
 
 SC SLOPED LOBSTER ( F. V. I 
 
 Chop lobster meat tine, put in buttered baking-dish a layer of 
 seasoned crumbs, then i tyei of lobster meat with more seasoning- 
 Alternate the layers, crumbs well buttered on top. Bake an hour. 
 
 92 
 
LOBSTER PUREE 
 
 Cut one cup of lobster meat into small pieces. Melt one table- 
 spoonful butter, and one spoonful flour; cook until smooth. Pour 
 on slowly one cup hot milk. Add yolks of two hard boiled eggs 
 made into a paste, one tablespoonful chopped parsley, a little 
 cayenne, teaspoonful salt, one-fourth teaspoonful pepper. Add the 
 lobster meat and heat (do not boil it.) Fill individual baking- 
 dishes, cover with buttered crumbs, and brown in oven. 
 
 LOISSTER RISSOLES 
 
 (Ait rounds of puffed paste, put a teaspoonful creamed lobster in 
 center, wet the edges and fold like a turnover. Brush the top in 
 beaten egg-yolk and bake or fry in hot fat. 
 
 BARKD LIVE LOBSTER (Cumberland Club) 
 
 Split and clean a live lobster, place in dripping-pan. Cook liver 
 of lobster in tablespoonful of butter three minutes. Season highly 
 with mustard, cayenne, and Worcestershire sauce. Spread over 
 lobster and bake in hot o\en fifteen or twenty minutes. 
 
 LOBSTER CUTLETS (Miss M. C. G.) 
 
 Three medium sized lobsters will make fourteen or fifteen cutlets. 
 Take the meat out of the shells, chop it fine, the yolks of three eggs 
 well beaten, three tablespoonfuls cream, salt and pepper, a pinch 
 uf ground mace; stir this in with the lobster meat, spread on a 
 platter and let it stand for an hour in ice chest. Shape like cutlets, 
 roll in eggs and crumbs, fry in deep fat in which two slices of onion 
 have been cooked. Before serving put a small claw of lobster in 
 the end of each cutlet. Serve with coral sauce and fried, mashed 
 potatoes. 
 
 TIMBALES 
 
 In cooking timbales, set the little moulds into apart of hot water 
 and bake in oven until centers are firm. Always serve a white 
 sauce with timbales. If you wish to make the timbale cases your- 
 self you will need a timbale iron which should be well heated in hot 
 fat. The heart shaped timbale iron is very attractive. Mix the 
 batter an hour before frying. To make batter: Beat two eggs. 
 add one cup milk, one and one-half cups flour, one-fourth tea- 
 spoonful salt, one tablespoonful sugar. Pour the egg and milk into 
 the flour, beat thoroughly; set batter away for an hour longer, dip 
 iron in hot fat, then into the batter, — about three-fourths of the 
 iron. Hold the iron after dipping in batter in the fat until cooked 
 ;i light brown, then shake (iff (in to brown paper. 
 
 HAM TIM PALES 
 
 One-fourth cup crumbs, yolks of two hard boiled eggs mashed to 
 a cream with two spoonfuls butter, one cup chopped ham, salt, 
 pepper, a few drops of tabasco same, half a cup of milk, two eggs 
 beaten into the milk. Turn into moulds and bake. Serve at once. 
 
 93 
 
EGG TIM HALES 
 
 Six eggs well beaten, salt, pepper, teaspoonful chopped parsley, 
 ten drops onion juice, one and one-half cups milk. Bake. 
 
 CHICKEN TIMBALES 
 
 One-fourth cup crumbs, whites of two eggs, one spoonful corn 
 starch, two spoonfuls butter, salt and pepper, two drops onion juice, 
 one cup milk made into sauce; add one and one-half cups chopped 
 chicken and the liver of chicken also chopped, turn into moulds, 
 set in hot water, and bake until firm. Serve with bechamel sauce 
 and canapes. 
 
 POTATO riMBALES (Miss Hubbard) 
 
 Eight large potatoes boiled and mashed, one tablespoonful salt, 
 four spoonfuls butter, half teaspoonful pepper, three eggs, one cup 
 hot milk, one-third cup crumbs, (/over the potatoes with hot water. 
 After they have boiled, drain, add half the butter, mash tine, add 
 salt ami pepper, the milk slowly, then the eggs well beaten and 
 the rest of the butter. Butter the cone-tins, sprinkle the inside 
 with cracker dust, pack the tins closely with the potato mixture, 
 sprinkle crumbs on top, bake one-hall hour. 
 
 EGG AND TOMATO TIMBALES (Mrs. Moulton) 
 
 Six eggs, a little salt and pepper, twenty drops onion juice, tea- 
 spoonful chopped parsley, half cup cream or rich milk; mix well 
 together, pour into the timbale moulds and bake as directed, until 
 center is firm. 
 
 SPINACH VND EGG TIMBALES (L. P. W.) 
 
 Cook, drain and put spinach through a vegetable ricer; scant 
 tablespoonful gelatine, tablespoonful beel extract, stirred into one 
 i in' boiling water, juice ol one lemon, a little salt and pepper, gen- 
 erous cup of spinach; put slices of hard boiled eggs in bottom of 
 timbale moulds, fill with alternate layers of spinach and eggs; when 
 moulded turn out and place on top a slice ol cold pickled tongue 
 nid over it pour tartar sauce. Serve with mutton, duck or goose. 
 
 PECAN TIMBALES (S. A) 
 
 Grind to a paste one cup nut-meats, which have simmered half 
 an hour in sweet cider. Add the i rumbs of a small loaf of bread, 
 half a cup melted butter; moisten with a gill of < ream and the yolks 
 of three eggs well beaten. Season with salt, pepper, grated rind of 
 half a lemon, and lastly add en whites of the eggs. Bake 
 
 in timbale cups set in a pan of hot water twenty minutes. 
 
 RICHAUFFE ( Mrs. Williams) 
 
 Cuttings of veal, lamb or chicken, chopped tine. One can of 
 mushrooms cut into disks. Mix with cream sauce, beat all together 
 and serve on boiled rice or fried bread. 
 
 94 
 
VEAL TIMBALES 
 
 Chop enough cooked veal to make two cups; melt two tablespoon- 
 fuls butter; stir in two spoonfuls Hour and add two cups of milk, 
 one-fourth of a small onion, three mushrooms chopped fine; after 
 cooking five minutes, season with salt and pepper, add one-half the 
 sauce to the meat, heat thoroughly and add two well beaten eggs, 
 turn in buttered timbale cups and bake until firm. To the remain- 
 der of the sauce add half a can of mushrooms, cut into small pieces, 
 a teaspoonful lemon juice and a little minced parsley. Serve very- 
 hot. 
 
 SAKONSK] (L. P. W.) 
 
 Toasted bread cut with round cutter. Slice of tomato on toast; 
 on tomato a ring of green peppers, then a slice of hard boiled egg 
 with a little anchovy paste. When ready to serve pour over the 
 whole a spoonful of French dressing. 
 
 SCOTCH WOODCOCK (Miss Staples) 
 
 Three spoonfuls butter, one and one-half spoonfuls flour, one cup 
 milk, two spoonfuls sherry, little cayenne, two spoonfuls Worcester 
 sauce, one-half teaspoonful salt, four hard boiled eggs. Mix butter 
 and flour, cook in the milk until it thickens. Chop the eggs fine, 
 mix well, add salt, pepper and sauce. Stir in the sherry last. Serve 
 on toast. 
 
 EGGS A LA BUCKINGHAM (Mrs. Page) 
 
 Boil eggs twenty minutes, slice and cover the bottom of a small 
 baking dish. Sprinkle with grated cheese, salt and paprika. Cover 
 with a thick, white sauce, add another layer of eggs and cheese, 
 alternating with white sauce until pan is nearly full. A sprinkling 
 of cheese on top. Bake until cheese is melted and serve at once. 
 Can be baked in timbale cups. For luncheon or supper. 
 
 OMAHA PIE ( Mrs. Wej is) 
 
 The remnants of a roast of beef, cutting the meat from the bones. 
 Put meat and bones into a kettle and cover with water. Let it 
 simmer two or three hours. Remove the bones, leaving the meat 
 and gravy. Add two small onions sliced, four potatoes sliced, 
 several sticks of macaroni and a can of tomatoes. (This makes a 
 large pie) Cook until the vegetables are thoroughly done. Put the 
 mixture in a deep baking dish with a cup in the center which should 
 be filled with the gravy. See to it that there is plenty of gravy In- 
 putting sufficient water over the meat at first. Cover the meat and 
 vegatables in the baking dish; season with salt, paprika and Worces- 
 tershire sauce. Take one quart of flour and mix with it two even 
 teaspoonfuls of cream of tartar, then rub into it thoroughly half a 
 cup of butter. Dissolve a teaspoonful of soda in one cup of milk, 
 stir it into the flour, adding milk enough to make a very soft dough. 
 Roll just large enough to cover the top of the baking dish. Bake 
 until the crust is thoroughly clone, and serve hot. 
 
 95 
 
MOCK TERRAPIN (Mrs. Harvey Page) 
 
 Three cupfuls of cold, boiled calves head cut in fine pieces. Boil 
 the brains. Three hard boiled eggs, half a cup of butter, one cup 
 of the jelly from the boiled meat, salt, pepper, a little cayenne, 
 dessertspoonful of lemon juice, spoonful of sherry, glass of 
 Madiera. 
 
 Heat the brains, yolks of eggs and butter to a smooth paste: stir 
 in the jelly, which has been hardened; add the calves head 
 shredded fine, the whites of the eggs and the seasoning. Heat all 
 in a double boiler and serve hot. 
 
 CUCUMBER JELLY (Mrs. B.) 
 
 Half a box of gelatine, good measure. Cover with water and soak 
 well, then put it over the teakettle until dissolved. Peel and grate 
 four cucumbers, add pepper, salt, and a little onion juice. Put 
 into a saucepan and licit it. not boil, then add gelatine; strain 
 hrough a cheese cloth bag. Add a speck of Burnettes green 
 coloring paste. Mould in border mould, fill the center with Freni h 
 dressing. Make the jelly the da; you wish to use it. 
 
 FISH TIMl; M.l'.S ( Mrs. I!.) 
 
 Pound of halibut, four eggs, pint oi cream, teaspoonful of salt. 
 Remove the skin and bone the fish, chop il very line, add the white 
 pepper and paprika, then, one at a time, beat in four eggs, beating 
 the mixture smooth at each addition of egg. Add the cream grad- 
 ually. Turn the mixture into timbale cups 01 i baking dish well 
 buttered. Set it on a fold of paper in a dish of hot water, t 
 in oven until center is firm, [fin small moulds fifteen or twenty 
 minutes. If in large moulds an hour or mole. Serve with any fish 
 sauce and potatoes cut with vegetable scoop. Steam the potatoes 
 and serve with cream same and chopped parsley. 
 
 96 
 
SALADS 
 
 Salads are permissible three times a day and should be eaten of- 
 tener than they are. There are fruit salads, vegetable salads, meat 
 and fish salads. — indeed almost all food products can be made into 
 salads. I have added a few of each, to the other recipes in this 
 little book and will leave space for your own special salad recipes. 
 
 APPLE SALAD 
 
 Three good sized tart apples, peeled and cut into small piei es; 
 two cooked beets chopped and mixed with the apples. Season 
 with salt and pepper and serve with French dressing in apple shells. 
 
 GRAPE-FRUIT SALAD 
 
 Equal portions of grape-fruit, oranges and pineapple, dressed 
 with mayonnaise dressing. Serve in grape-fruit or orange shells on 
 lettuce leaves. 
 
 ANOTHER 
 
 Grape-fruit, cherries, pecan-meats, with a little celery, with ma- 
 yonnaise dressing. 
 
 PINEAPPLE SALAD (Mrs. D. Dyer) 
 
 Equal portions of celery and pine-apple cut in dice, served with 
 mayonnaise dressing. Serve in the pineapple shell, with cream 
 cheese walnuts. 
 
 FRENCH BEAN SALAD 
 
 One pint of French beans, six good sized tomatoes, head of let- 
 tuce. Cut tomatoes into thick slices, put on the lettuce leaves 
 with a dessertspoonful of beans on the tomato; marinate the whole 
 with French dressing. A teaspoonful of mayonnaise dressing in 
 the center of the beans, cream cheese through a potato ricer over 
 the whole. 
 
 ASPARAGUS SALAD 
 
 Aspec jelly of veal bones, pour it hot into a round pan. Let it 
 harden; put a bowl into the pan to make space for asparagus tips. 
 Sliced fresh tomatoes with mayonnaise dressing. Fill the spai e 
 with the asparagus, tomato, and mayonnaise dressing. Garnish 
 with parsley. 
 
 CHEESE AND OLIVE SALAD 
 Mix two Neufchatel cheeses, one cup of American cheese, six 
 olives stoned and finely chopped; season with salt and cayenne, 
 moisten with cream, press, and cut into squares. Serve on crisp 
 lettuce leaves, marinated with French dressing, and garnish with 
 pimentos. 
 
 97 
 
BALTIMORE DUTCH CHEESE 
 
 Put a quart of sour milk on back of stove until the curd separates. 
 Hang in a cheese bag to drain. When quite dry, mix with cream 
 iinil salt and form into butter-balls. Serve with salads. Cheese 
 and crackers to serve with salads. Six spoonfuls grated cheese; 
 add pepper and salt, mustard, little cayenne pepper, and make into 
 a paste. Put into frying-pan a piece of butter the size of an egg, 
 make it very hot, stir in the cheese, add one tablespoonful of milk, 
 stir until cooked, beat yolk of one egg, add to the melted cheese 
 and pour over heated crackers. 
 
 CELERY AND CREAM CHEESE SALAD 
 
 Fine, white, crisp celery stalks, cut three or four inches long, fill 
 the center with cream cheese highly seasoned with salt and cayenne. 
 Place two celery stalks together, tie with a bit of ribbon, serve 
 after dinner with coffee and toasted crackers. 
 
 CHEESE SALAD NO. 2 
 
 Two Neufchatel cheeses; mix soft and creamy with salad oil, a 
 little cayenne and salt, one small onion chopped tine and mix well 
 together. Spread on saltines. A Kood relish with a ttlass of light 
 beer. 
 
 CHEESE SALAD NO. 3 
 
 A quarter of a pound of cream cheese. Moisten with cream, and 
 season highly and mix with it two large spoonfuls of raspberry jam. 
 Serve with toasted graham bread. 
 
 FROZEN CHEESE TO SERVE WITH SALAD ( Mrs. Parker) 
 
 Two Philadelphia cream cheeses, add one teaspoonful of lemon 
 juice, one teaspoonful of olive oil, a little cayenne. Beat to a cream 
 and freeze. Serve in green peppers with guava-jelly or currant 
 marmalade. 
 
 SHRIMP SALAD (Louise W. ) 
 
 ("lean shrimps and let them stand in ice water an hour; wipe dry 
 and add three or four hard boiled eggs cut into large pieces and 
 mix with mayonnaise. Serve on lettuce leaves and use a ring of 
 green peppers on top of the shrimps. 
 
 CREAM CHEESE SALAD NO. 4 
 
 Mash two cream cheeses, ('hop one dozen large olives stuffed 
 with pimentos. Add a little cayenne, one-half teaspoonful salt. 
 Mix and press in a Hat mould. When hard and cold, slice evenly 
 and place each slice on a crisp lettuce leaf and cover with French 
 dressing. 
 
 AUTUMN SALAD 
 
 French chestnuts boiled and cut in halves, added to cut celery 
 with mayonnaise dressing. 
 
 98 
 
BIRD'S NEST SALAD 
 
 Rub a little green coloring paste into cream cheese to make a 
 delicate color, and roll into balls the size of a bird's egg, using the 
 smooth side of a butter pat to form the egg. Arrange shredded 
 lettuce like a nest on a small lettuce leaf and marinate the lettuce 
 with French dressing. Fill the nest with the cheese eggs and serve 
 with toasted buttered crackers. 
 
 CHEESE SALAD NO. 5 
 
 Wash, drain and dry one head of lettuce. Arrange in a salad 
 bowl and sprinkle with a quarter of a pound of Edam cheese, broken 
 in tiny pieces. Dress with French dressing. 
 
 TOMATO SALAD 
 
 Peel and slice three large tomatoes. Sprinkle with finely chopped 
 chives. Serve with mayonnaise dressing. 
 
 TOMATO JELLY SALAD 
 
 Take six good sized tomatoes, take off the skins, being careful to 
 keep them in shape. Remove the seeds, fill the center with string 
 beans cut in small pieces, and marinate with French dressing. Put 
 into the ice chest and chill. Serve on lettuce leaves with a tea- 
 spoonful of mayonnaise dressing on top of each tomato. 
 
 LETTUCE AND TOMATO SALAD 
 
 Cut lettuce in narrow strips with scissors. Place on each plate 
 in a nest of the lettuce, a tomato chilled, and the center filled with 
 chopped celery covered with mayonnaise dressing, over which 
 sprinkle chopped nut meats. 
 
 Shred a head of lettuce, marinate with French dressing, place on 
 each plate in the form of a nest; a chilled tomato in the center 
 filled with a mixture of cucumber chopped, and French peas cov- 
 ered with mayonnaise dressing, sprinkled with cream cheese put 
 through a ricer. 
 
 MILAN SALAD 
 
 One chicken boiled and cut in dice, two sweet-breads cooked and 
 cut same as chicken. Mix with mayonnaise dressing and cream. 
 Serve in the center of lettuce leaves shaped like a cup. 
 
 MANHATTEN SALAD 
 
 Four oranges cut in small pieces, one-fourth of a pound of green 
 grapes seeded, one-half cup of mareschino cherries, dressed with 
 French dressing, using the orange juice instead of vinegar; a little 
 Worcestershire sauce; the heart of the lettuce head to be filled with 
 the fruit. 
 
 99 
 
CUBAN SALAD 
 
 ( >n ;i piece <>f French loaf-bread, buttered and toasted, place a 
 t hick slice of tomato. Over this pour a spoonful of French dressing. 
 < >n this place a ring of green pepper, in the middle of which put a 
 spoonful of cream cheese, riced. Add a little more dressing. 
 
 CREAM OF PEA SALAD 
 
 One cup mashed peas, one cup chicken stock, two cups boiling 
 water, one-half box gelatine. Season with salt, add paprika, table- 
 spoonful ol Won ester sauce, little sugar. Fill in chopped celery, 
 chopped pecans, stuffed olives, chopped chicken. Mould in indi- 
 vidual moulds and serve on lettuce with whipped cream dressing. 
 
 SWEET-BREAD ASPEC SALAD 
 
 Simmer the bones of a chicken with a knuckle of veal. Clarify 
 by stirring into it while hot the beaten white of an cs^ and the 
 broken shell. Boil up a minute, strain and season with salt and 
 i ayenne, teaspoonful of lemon juice. Mix with dissolved gelatine a 
 heaping spoonful to a quart oi stock, strain again through flannel. 
 so that it may be perfectly clear. Blanch the sweet-breads, cut 
 them into small pieces and arrange in timbale cups. Pour over the 
 warm slock and set them in a > ool place to be used the next day. 
 Turn out on lettuce leaves. Pass mayonnaise dressing with this 
 salad, also cream cheese, riced, and in the center of the cheese a 
 glass ot liar le I >u< currants, 
 
 ( 'ORIS S \LAD 
 
 Two do/en ears ol corn boiled seven minutes in boiling salted 
 water. Cut corn from the cob. One small head of i abbage chop- 
 ped tine, one large Spanish onion, five green, sweet peppers chopped, 
 lour spoonfuls ground mustard, the same of salt, four cups of brown 
 <-., two quarts of white wine vinegar, two spoonfuls celery salt. 
 Mix together, boil twenty minutes, and seal. Serve as salad or 
 stun" in green peppers and bake, dipped in cracker crumbs and egg. 
 
 CHICKEN SALAD 
 
 Two-thirds as much celery as chicken. Cut both into dice. 
 
 Marinate the chicken and keep in a cool place until ready to serve. 
 
 Add the celery, mix lightly with mayonnaise dressing. Put into a 
 
 dish, cover with mayonnaise and whipped cream. Garnish 
 
 with lemons and hard boiled eggs cut in sections. 
 
 SHRIMP SALAD NO. 2 
 
 ( >ne can shrimps cut small, one stalk of celery the same, two hard 
 boiled eggs chopped, salt and pepper; mix with mayonnaise dres- 
 sing. Serve on lettuce, or (ill firm tomatoes after removing the 
 seeds, and place on lettuce leaves. 
 
 100 
 
WILTED LETTUCE 
 
 (hop bacon very fine and fry brown in pan. Pour into the pan 
 a small cup of vinegar, seasoned with salt and a little cayenne. 
 Heat thoroughly and pour over a head of lettuce. 
 
 MANDERVILLE LETTUCE 
 
 Two heads of fine white lettuce dressed with Manderville dressing. 
 
 TOMATO AND LETTUCE SALAD 
 (With Pistachio anh Mayonnaise Dressing) 
 Six or eight tomatoes, uniform in size, peeled ami cut in quarters 
 half-way. Turn the outsides over at the top as you do the peel of 
 an orange. Cover the top with mayonnaise dressing, colored a 
 light green with coloring paste or a little spinach. Place on a cup 
 made of crisp lettuce leaves, marinated. Serve with zephyrettes 
 cheesed and toasted. 
 
 SALAD WITH BROILED OYSTERS (Annie Perkins) 
 
 Oysters to be covered with slices of crisp bacon. One cupful of 
 hickory-nut meats broken, marinated with one spoonful of oil, two 
 of vinegar, a little salt and red pepper. Serve on leaves of lettuce 
 with French dressing. Thin slices of graham bread. 
 
 GERMAN SALAD ( I (resden I 
 
 One cupful, each, of cold veal and chicken cut fine, one fat, salted 
 herring, not smoked, one large, salted cucumber, put in vinegar; 
 all cut and mixed together, and covered with mayonnaise dressing. 
 
 ORANGE SALAD 
 
 Four oranges peeled and divided into sections and divide again. 
 Two dozen English walnut meats. Arrange six pieces of orange 
 and six pieces of nuts in gem-pans. Soak a box of gelatine in half 
 a cup of cold water; add one cup of boiling water, one quart of 
 orange juice, strain and pour over the fruit. Serve on lettuce leaves. 
 
 DRESSING for Orange Jelly Salad: Yolk of one egg, half tea- 
 spoonful salt, a little cayenne, and beat quickly into this one cup 
 of olive oil and two spoonfuls vinegar. Keep the ingredients cold 
 and make it quickly. 
 
 GRAPE-FRUIT AND CRESS SALAD 
 
 Remove the pulp from grape-fruit and drain. Reserve the juice 
 to use in making French dressing, instead of vinegar. Marinate 
 the fruit with the French dressing, and garnish with cress and red 
 pepper finely chopped. 
 
 FRUIT SALAD 
 
 A. blend of pineapple, bananas and chopped nuts, dressed with 
 fruit salad dressing. 
 
 101 
 
ANOTHER FRUIT SALAD 
 
 Pineapple, oranges and nuts chopped, seeded grapes whole, 
 Mayonnaise dressing and serve in orange baskets or red apples. 
 
 STRAWBERRY SALAD 
 
 Fresh berries not too ripe; chill and serve on lettuce leaves well 
 sprinkled with finely chopped nuts, and cover the whole with celery 
 until only glimpses of the berries can be seen. Garnish the top 
 with rings of green peppers, and serve with fruit salad dressing. 
 
 BANANA SALAD 
 
 Remove section of the skin from each of four bananas. Take 
 i mi the fruit, scrape, cut one banana in thin slices, the other bananas 
 in half inch cubes. Marinate cubes with French dressing, refill the 
 skins and garnish each with slices of bananas. Serve on lettuce 
 leaves. 
 
 BAN W \ SALAD NO. 2 
 
 Peel and scrape off all the rough part of the banana, cut in half, 
 roll in chopped pecan meats; (hill thoroughly; serve each on a crisp 
 white lettuce leaf with a stiff mayonnaise dressing. 
 
 PENOBSCOT BAY SALAD (Bangor) 
 
 Two cups hot potato put through ricer and measured lightly. 
 Add half a teaspoonful onion juice, half a cup mayonnaise dressing; 
 heal together thoroughly and put aside two spoonfuls for garnishing. 
 Stir into the remainder one cup of celery cut into dice; heap on 
 lettuce leaf, garnish with beets and carrots cut in fancy shapes. 
 < over the top with reserve potato pressed through an ornamental 
 ii m:,' tulle. 
 
 CUCUMBER SALAD 
 
 ( lood si/ed cucumbers cut in pieces about two and one-half inches 
 long. Cut of the ends evenly so they will stand on a plate; scoop 
 out the seeds, fill the space with tender peas marinated with French 
 dressing. Place the cucumbers on fresh lettuce leaves and serve 
 with cream cheese and liar le Due. 
 
 AIX SALAD (Savoy) 
 
 Mix one cup of cold, cooked chicken, cut in dice; one cucumbe 
 cut same, one cup chopped English walnut meats, one cup French 
 peas. Marinate with French dressing and decorate with mayon- 
 naise dressing. 
 
 CHRISTMAS SALAD ( L. B. ) 
 
 Mix equal parts celery and chicken cut into small pieces, half a 
 pint of English walnut meats, half pint of white grapes seeded, one 
 orange cut into small pieces. Marinate with French dressing; deco- 
 rate with sliced oranges on lettuce leaves and mayonnaise dressing. 
 
 102 
 
CUCUMBER SALAD NO. 2 
 
 Cucumbers cut centerwise; remove the seed. Fill the boat with 
 
 chopped nuts, celery and peppers chopped. Dress with mayon- 
 naise dressing. 
 
 OLIO SALAD (Louise B.) 
 
 Equal portions of chicken and celery, one-half portions brains and 
 apples, one-fourth portion red peppers and nuts. Mayonnaise dres- 
 sing. Marinate chicken, celery and peppers; add apples, brains 
 and nuts. Mix well with dressing and garnish with celery tops and 
 red peppers, cut in rings. 
 
 UNION CLUB SALAD (New York) 
 
 Eight sardines, eight small pieces of toasted bread, one dessert- 
 spoonful of Anchovy sauce, same of Worcester sauce, two and one- 
 half spoonfuls butter, dessertspoonful of flour, a little cayenne, 
 spoonful of water. Mix all together with half-pint boiling water. 
 Simmer until the flour is cooked. Fry the bread in butter. Bone 
 the sardines, and pound them in mortar with butter. Spread on 
 the toast and pour over the dressing. Serve hot. 
 
 ANOTHER SARDINE SALAD 
 
 Six sardines, three hard boiled eggs, one small beet pickle, a 
 spoonful of Anchovy paste. Pound sardines and yolks of eggs, add 
 spoonful Worcester sauce, spoonful of butter and Anchovy sauce, 
 and pound in mortar. Add the chopped whites of eggs, and 
 chopped beets. Mix well together and form into cones. Serve on 
 toasted bread. 
 
 ANOTHER SARDINE SALAD 
 
 Six sardines, six hard boiled eggs, a little parsley, cayenne, lettuce 
 dressed with French dressing. Cut the eggs in halves and take out 
 the yolks. Scale and bone the sardines, pound them in a mortar 
 with the yolks of the eggs. Chop the parsley, mix with the eggs 
 and sardines, fill the whites of the eggs with the mixture and serve 
 on lettuce leaves. 
 
 CAPRI SALAD (Naples) 
 For Four or Five Persons 
 
 Half a box of sardines, take off heads, tails and back-bones, 
 twelve olives cut fine, twelve sweet and sour pickles mixed, three 
 small beets boiled, chopped fine, four tablespoonfuls of capers, 
 eight good sized potatoes, freshly boiled and cut into dice, two 
 cups French dressing, one spoonful tarragon vinegar, one-half 
 spoonful French mustard. Mix the wet ingredients and then mix 
 the dressing well with the vegetables. Add a sweet pepper chopped 
 fine, if desired. 
 
 103 
 
CHERRY S \I,\D ( Fannie Green I 
 One quart cherries; stone one pint of them, cut two grape-fruits 
 and one small pineapple into small pieces. Marinate in oil and 
 lemon juice, to which add a teaspoonful bi sherry. Mix together 
 with the stoned cherries and stiff mayonnaise. Arrange on lettuce 
 leases and decorate with a pint of selected cherries with their 
 stems on. 
 
 CHERRY SALAD NO. 2 
 Mead of lettuce, small leaves; keep on ice until crisp. Just 
 Inline serving take the pits out oi a pint of line white cherries, till 
 the cavitj with filbert nuts and heap on the lettuce. Serve with 
 mayonnaise dressing. Garnish with whole cherries. 
 
 LETTUCE AND ORANGE SALAD (Mrs. Abbott) 
 Two heads of crisp lettuce, half a do/en oranges. Divide oranges 
 into eighths and divide again. Sprinkle with salt and sugar, and 
 mix with shredded lettuce. Serve with hot buttered rolls, or cut 
 the oranges in slices a< ross and serve on lettuce leaves. 
 
 LETTUCE AND RADISH SALAD 
 
 Six radishes scraped and cut into thin slices; place between 
 
 lettuce leaves; cover with French dressing. Garnish with radishes 
 cut to represent tulips. 
 
 NUT SALAD 
 Mix one cup of chopped English walnut meats, two cups of 
 shredded lettuce. Garnish with mayonnaise dressing. 
 
 NUT OLIVE SALAD 
 ( 'risp, white, lettuce leaves, tilled with stuffed olives, broken meats 
 of nuts, crumbs of Neufchatel cheese, French dressing. 
 
 SWEET-BREAD SALAD 
 Cut cooked sweet-bread into dice, mix with equal quantity of 
 celery; cover with mayonnaise dressing; garnish with lettuce. 
 
 FRENCH BEAN SALAD (Mrs.Briggs) 
 Thick slices of fresh tomato, spoonful French beans on tomato, 
 mayonnaise dressing on top: i ream cheese put through a ricer over 
 the whole. Serve on lettuce leaves individually. 
 
 EGG SALAD ( Mrs. Briggs) 
 Cut hard boiled eggs, one-third from the top. Remove the yolks 
 without breaking the whites. Mash the yolks and mix with chicken 
 chopped tine. Season with salt and pepper, and moisten with 
 enough mayonnaise dressing to hold it together. Fill the large 
 half of the egg with the mixture, rounding it on top. Cut the 
 pointed ends of both pieces of the whites, invert them and stick 
 them together with a little white oi a raw egg. fill this little cup 
 with mayonnaise dressing, as the dressing and yolk is not sufficient. 
 Serve on lettuce leaves, the egg and the cup with the dressing. 
 
 104 
 
SALAD DRESSINGS 
 
 MANDERVILLLE DRESSING (Mrs. Rick) 
 
 One cup cream, one-fourth teaspoonful mustard, one-half tea- 
 spoonful salt, little paprika, scant half cup powdered sugar, mix 
 altogether. Just before serving, add one-half cup vinegar. 
 
 DRESSING EORHOT SLAW (Mrs. Plummer) 
 
 Three eggs well beaten, two spoonfuls of sugar, teaspoonful salt, 
 teaspoonful black pepper, dessertspoonful mustard, teaspoonful 
 celery seed; mix well arid add a cup of vinegar. Pour over the slaw 
 and cook until it thickens like cream. Serve as salad. 
 
 FRENCH DRESSING 
 
 Four spoonfuls of oil, two of vinegar, one-half teaspoonful salt, 
 a little pepper; mix thoroughly. 
 
 GRAPE-FRUIT SALAD DRESSING (Mrs. Brk;i;s) 
 
 Yolks of two eggs, add teaspoonful butter, two spoonfuls of sugar, 
 one of cream, one of water, one of vinegar; beat all well with a fork, 
 heating over hot water until it thickens and is smooth. 
 
 MAYONNAISE DRESSING NO. 1 
 
 One teaspoonful mustard, one-half teaspoonful salt, a little 
 cayenne, one teaspoonful powdered sugar, yolks of two raw eggs, 
 two spoonfuls each of lemon juice and vinegar, one and one-half 
 cups of oil, one-fourth cup thick cream, whipped until stiff. 
 
 CREAM SALAD DRESSING (Arey Hayden) 
 
 Yolks of three eggs, two teaspoonfuls of mustard, one of pepper, 
 a little cayenne, two tablespoonfuls melted butter, teaspoonful salt, 
 one cup sweet cream or rich milk, one-half cup of hot vinegar, 
 whites of three eggs beaten stiff. Milk scalded in double boiler, 
 add the beaten yolks of the eggs with the small ingredients. Stir 
 and beat well, add the hot vinegar, and last the whites of the eggs 
 beaten stiff. Beat all until creamy. Put into lightning jars, seal 
 and put in a cool place. Will keep two weeks. 
 
 FRUIT SALAD DRESSING (New York) 
 
 One-half teaspoonful salt, little paprika, one-half teaspoonful 
 white pepper, teaspoonful powdered sugar, one spoonful Tarragon 
 vinegar, three spoonfuls of oil. Beat well together, adding the 
 oil slowly. The colder the oil the better, and add enough to make- 
 file dressing as thick as mayonnaise. 
 
 MAYONNAISE DRESSING NO. 2 
 
 Beat two eggs separately. To the yolks add one teaspoonful 
 mustard, one teaspoonful sugar, one-half teaspoonful salt. Add oil 
 slowly until very thick. Thin with lemon juice. After all is 
 thoroughly beaten add the whites of the eggs beaten stiff. 
 
 105 
 
ALPINE SALAD DRESSING 
 
 Yolks of three eggs, one spoonful of dry mustard, teaspoonful of 
 salt and a speck of cayenne; mix well together and add to the yolks 
 of the eggs. Stir in slowly a pint of the best oil. As it thickens 
 too much to beat, thin with lemon juice or vinegar, adding to the 
 vinegar sugar enough to take off the sharp taste. 
 
 SALAD DRESSING (Sax Antonio) 
 
 Yolks of two eggs beaten over hot water until smooth. Add a 
 teaspoonful of butter, two tablespoonfuls of sugar, two of cream, one 
 of vinegar, one-half teaspoonful of salt, little cayenne. Heat all 
 together until thick and smooth. 
 
 FRENCH DRESSING 
 
 Four spoonfuls of oil, two of vinegar, teaspoonful salt, a little 
 pepper, teaspoonful Worcestershire sauce. Mix well together. 
 
 PISTACHIO MAYONNAISE DRESSING 
 
 Use mayonnaise dressing No. 1. and color with a little Burnett 
 leaf-green color paste. 
 
 MRS. GEORGE'S SALAD DRESSING 
 
 Grate the heart of a small onion, add one teaspoonful of sugar, 
 one-fourth teaspoonful paprika, one-half teaspoonful salt, a little 
 pepper, three spoonfuls of oil, one spoonful vinegar. Mix all 
 together and use for any green salad. 
 
 106 
 
DESSERTS 
 
 MANCHESTER PUDDING (Mrs. Burpee) 
 
 Half lb. fresh bread crumbs. Pour over them one pint of boil- 
 ing milk, two spoonfuls butter, quarter lb. sugar, three eggs, tea- 
 spoonful vanilla. Pour into a mould two cups pineapple, grated or 
 chopped, add the batter, steam two hours. 
 
 FOAMY SAUCE for this pudding: Yolk of one egg well beaten, 
 one cup of sugar beat to a cream, one-half pint of cream whipped 
 very stiff and put in ice chest. Beat the white of the egg, add half 
 teaspoonful wine, mix with yolk and sugar; add the cream just 
 before sending to the table. 
 
 LEMON DUMPLINGS 
 
 One-half lb. stale bread grated, one-quarter lb. chopped suet, 
 one-quarter lb. sugar, one lemon and one apple grated, two table- 
 spoonfuls butter, two eggs. Mix all together. Put one tablespoonful 
 of the mixture in small squares of cloth, tie each one closely, and 
 steam an hour. Use creamy sauce. 
 
 PLUM PUDDING (Aunt Martha) 
 
 Chop fine, three-fourths lb. suet, add one tablespoonful flour, 
 three-fourths lb. seeded raisins, three-fcurths lb. currants, three- 
 fourths lb. soft bread crumbs. Mix with suet, add three-fourths lb. 
 granulated sugar, grated rind of one lemon, one cup chopped citron, 
 half teaspoonful cinnamon, cloves, nutmeg, and allspice. Then add 
 six eggs, unbeaten, one at a time, and half cup of brandy. Put 
 into a large mould, to give mixture room enough to swell. Steam 
 five hours. Garnish with lumps of sugar. Pour brandy over the 
 whole and set it on fire. Serve with hard sauce. 
 
 SWEET-MEAT PUDDING 
 
 Make pastry for two bottom crusts. Spread one with jam or 
 peach preserves sliced. Beat four eggs, two cups sugar, one table- 
 spoonful flour, one tablespoonful butter, together. Pour over the 
 mixture, cover with the other crust and bake. When done spread 
 a meringue on top and brown. 
 
 RICE AND FRUIT PUDDING 
 
 Cook one small teacup of rice in boiling water thirty minutes, 
 until soft. Add, while hot, one beaten egg, teaspoonful butter, 
 scant teaspoonful salt, half cup sugar. Cook five minutes. Butter 
 a pudding mould and line with macaroons. Put in a layer of rice 
 half inch thick, then a layer of apricots, peaches or pineapple, and 
 small pieces of fig, then the rice and fruit, alternating, until dish 
 is full. Lastly a layer of macaroons on top. Bake twenty minutes 
 in moderate oven. Turn out on platter and garnish with boiled 
 custard or whipped cream. 
 
 107 
 
FRUIT MERINGUE ( M. A. C.) 
 
 One pint cream, half nip sugar, four eggs, half cup butter, half 
 I bread, one teaspoonful baking powder, one cup 
 raising or preserves. Heat yolks of eggs light, add sugar and beat, 
 add butter partly n tnd beat again. Add baking powder, 
 
 then cream and whip together. Cut bread very thin, cut off all 
 the crust, soak the bread in the i ustard, put it into the pan in lay- 
 ers with the fruit, bread on top. Pour remaining custard over it. 
 Hake until well set. Make a meringue of the whites of the 
 and pour over the top and brown. Let the pudding cool a little 
 before putting on the mering 
 
 MERINGUES ( By Mrs. Vston i 
 
 Whites of four eggs, half teaspoonful vanilla, one and one-fourth 
 cups powdered sugar or fine granulated; beat the whites until stiff, 
 add gradually the two-thirds of the sugar and continue beating un- 
 til the mixture will hold its shape. Fold in the test of the sugar 
 and add the flavoring. Shake with spoon, drop on wet board 
 < overed with writing paper. bake thirty minutes in very slow oven. 
 Remove from paper, put together in pairs or fill with ii e i ream or 
 fresh berries with whipped (team, or with plain « i ream, re- 
 
 moving the sott parts. Place in oven to dry. 
 
 FOR NUT MERINGUE 
 
 Qse the above rule adding chopped nut meats. Shape by drop- 
 ping mixture from top of spoon in small heaps, a hall in< h apart. 
 Sprinkle with nut meats and bake. 
 
 STRAWBERRY K1SSKS 
 
 Fill large meringues with fresh berri with a little 
 
 sugar and add a spoonful ol whipped cream. Cover with another 
 meringue. Serve on glass plate. 
 
 M \KC, UER1 IT, NO. 2 
 
 Mr ipped in : nglish walnuts with a spoonful 
 
 ol i I i spoonfuls oi sugar. Drop mixture in centre of salt- 
 
 ine i ra< kers. Brow n in o\ en. 
 
 PINEAPPLE CREAM 
 
 ( (ne hall box gelatine dissolved in syrup oi one can of pineapple. 
 ('hop fruit very fine. Pint ol cream whipped stiff, one cup sugar 
 in syrup. beat all together anil mould in individual glasses or a 
 fancy mould border, using shredded oranges sprinkled with sugar 
 in the ( enter. It bet ties are in season, till centers with strawberries 
 or raspberries. 
 
 PINEAPPLE FANCHONETTES (Mrs. Parker) 
 
 ,s, a little salt, two-thirds cup sugar, half tup grated 
 pinea id and juice of one lemon. Bake in patty pans lined 
 
 with pastry. When cold put on meringue and brown in oven. 
 This tilling makes (en. 
 
 ft IS 
 
PINEAPPLE CUSTARD 
 
 One-third box gelatine dissolved in one-third cup cold water, one- 
 third cup hot water poured over; one cup sugar, juice of one lemon, 
 one cup pineapple juice. Strain, then add one cup pineapple cut 
 fine. Put on ice until it begins to harden. Then mix with it the 
 whites of three eggs, line the mould with lady-fingers and pour into 
 the mould the mixture. I'ut it on ire until cold. 
 
 STRAWBERRY CUSTARD 
 
 Line a bowl with fresh berries, till the center with a custard. 
 One pint of milk scalded in double boiler, pour it over the beaten 
 yolks of two eggs, half cup sugar. Cook until it thickens, stirring 
 all the time. Flavor with vanilla and when cold pour into the cen- 
 ter of the berries. Whip the whites of the eggs with two table- 
 spoonfuls powdered sugar and heap over the top of the custard 
 
 STRAWBERRY AMBROSIA 
 
 Fill a glass dish with alternate layers of strawberries and pow- 
 dered sugar. Pour over this the juice of two oranges. Let it stand 
 on ice an hour before serving, 
 
 CHESTNUT AMBROSIA 
 
 Twenty-four large chestnuts, boiled until quite soft. Planch 
 and grate very tine, put in center of a dish; garnish with quartered 
 oranges well sprinkled with sugar. Serve with whipped cream. 
 
 TROY DESSERT (Mrs. Holbrook) 
 
 One large pineapple perfectly ripe. Remove the heart and chop 
 the fruit. Crush lightly (leaving a few whole ) one quart straw- 
 berries, and add to the pineapple. Make a syrup of one-fourth cup 
 of granulated sugar and one cup water. Four while hot over the 
 fruit mixture. When cool put into a glass dish for the serving, and 
 place in the refrigerator. Serve with individual cakes. 
 
 GINGER CREAM 
 
 Three-fourths ounce gelatine dissolved in a cup boiling milk, one- 
 half ounce preserved ginger, cut in small pieces, half pint cream 
 whipped stiff, two spoonfuls powdered sugar, one spoonful ginger 
 syrup. Mix thoroughly and add to the milk and gelatine. Lastly 
 the preserved ginger. Put in moulds and place in refrigerator 
 until it is set. 
 
 BRANDY CREAM (Mrs. Burpee) 
 
 Yolks of four eggs to one pint cream, half gill brandy, four 
 spoonfuls sugar. Whip the cream and eggs, add sugar and brandy. 
 Serve in glasses. 
 
 1 19 
 
FRENCH DESSERT ( L. V.) 
 
 Put into glasses of mild, clear, punch, pink, green, and yellow 
 balls cut out of melons and canteloupes with a potato cutter. Serve 
 in champagne glasses on large green leaves on glass serving plates. 
 To be used either as first course for dinner or the last course at 
 luncheon. 
 
 TEACHES A LA VENETIA (Mrs. Dennison) 
 
 Free-stone peaches. Remove the skin, take out the stone, fill the 
 ( avity with grated pineapple, sprinkled with sugar. Put on ice 
 until very cold. Add a spoonful of whipped cream on each before 
 serving. Serve for dessert or first course at luncheon. 
 
 MARSH MALLOW' DESSERT 
 
 ( >ne pint cream, one lb. marshmallows, one cup walnut meats. 
 Whip the cream, cut the marshmallows in four pieces, break up the 
 nuts, stir in the cream, the marshmallows, using all the powder that 
 come;, with them. Add the nuts, put in a cold place three hours. 
 Serve in glasses. 
 
 MARSHMALLOW SOUFFLE (Mrs. Chaffe) 
 
 Whip one-half pint cream, whites of three eggs whipped. Mix 
 with the cream one-half envelope of minute gelatine dissolved in 
 one-half cup boiling milk. Take off the stove and stir into the 
 milk one cup sugar and half a cup sherry wine. Set aside until 
 cold. When cold mix with the eggs and cream, three-fourths cup 
 chopped nuts, not too fine, half lb. marshmallow drops cut in quar- 
 ter-,. Stn all together. This is enough for ten people. Serve in 
 glass (iips. 
 
 MARSHMALLOW Willi' (Mrs. Chaffe) 
 
 Half pint cream, quarter lb. marshmallows, quarter lb. almonds, 
 blanched. Cut marshmallows in small pieces, moisten in water. 
 Chop almonds, whip cream and fold together. Enough for six 
 people. 
 
 LEMON Willi' 
 
 Juice and rind of two large lemons, one pint of sugar. Mix to- 
 gether, let stand in ice chest four hours; whites of four eggs, yolks 
 of two beaten separately. Add yolks first to sugar and lemon, then 
 one pint of cold water. Sweeten to taste; add whites of eggs. 
 Roil thick as custard, stirring all the time. Serve cold in glasses. 
 
 CREAM WHIP (Miss Holyoke) 
 
 Whip cream to froth. If not thick cream add spoonful gelatine 
 dissolved in hot milk. Flavor with vanilla. Put into glass cups 
 with a slice of jelly on top or a spoonful of strawberry preserves in 
 bottom of glass. 
 
 110 
 
LEMON JELLY (Mrs. Shurtleff) 
 
 One box gelatine soaked in two cups cold water two hours. Juice 
 of four lemons, four cups sugar. One quart boiling water poured 
 over gelatine, let stand until dissolved, then add the lemon and 
 sugar; put into moulds or on a large platter. When stiff cut into 
 dice and serve in glasses. 
 
 For orange jelly use the same rule, with two cups sugar and six 
 oranges. 
 
 DATE JELLY 
 
 Soak three-fourths lb. dates in cold water three hours. Drain 
 and strain the wafer in which the dates were soaked. Add one and 
 a half cups sugar, boil ten minutes, remove the stones from the 
 fruit and cook in syrup until tender. Soak half cup gelatine in a 
 little cold water. When the gelatine is dissolved add to the dates. 
 Pour into a mould to harden. It should be made the day before 
 using. Serve in individual cups with whipped cream. 
 
 WINE JELLY (Mrs. Shurtleff) 
 
 Half package gelatine and a pint of cold water, half pint wine, 
 same of sugar, two lemons. Soak the gelatine an hour in half of 
 the water. Boil the rest of the water, pour it over the soaked gela- 
 tine, add the sugar, then the wine and lemon juice. Strain it 
 through a piece of cheese cloth. Pour into the moulds. Let harden. 
 Better make the jelly the clay before you wish to use it. 
 
 ORANGE JELLY (Mrs. Pitcher) 
 
 The juice of twelve oranges. If not enough for a pint add 
 sufficient to fill the measure. Put one lb. of sugar in a kettle, pour 
 over the juice. When the sugar is melted put the kettle over the 
 fire. Dissolve two ounces isinglass in a little hot water, add to the 
 sugar and juice. Let it boil twenty minutes. Put in glasses and 
 cover with brandy paper. 
 
 SAN ANTONIO BAKED APPLES (Mrs. Williams) 
 
 Eight large apples, a cupful walnut meats chopped, two spoon- 
 fuls sugar to each apple. Add the sugar to the chopped nut. Core 
 the apples and fill the center with the sugar and nuts. Place in 
 pan with space between. Drop two drops of vanilla into each apple. 
 Pour on cup boiling water into the bottom of baking pan and bake 
 in quick oven. When a little cool take up carefully, place in deep 
 glass dish. Pour the juice from the pan over the apples. Whip 
 the whites of two eggs, beat in three tablespoonfuls powdered 
 sugar and a few drops of vanilla. Garnish apples with this and a 
 few preserved cherries. 
 
 FOR FIRST COURSE AT LUNCHEON 
 
 Watermelon cut in cones with a large spoon, point down in melon, 
 turn it completelely round and do not remove the seeds. Sprinkle 
 the cones with a little salt, sugar, and a sprinkling of sherry if 
 desired. 
 
 Ill 
 
SALPICON OF FRUIT (M. K.) 
 
 Mix together lightly, equal portions of orange pulp, and bananas 
 cut into half inch dice, white and purple grapes, cut in halves and 
 seeded; add sugar to taste and a little sherry. Serve in glasses or 
 half orange shelsl. 
 
 WATERMELON (Mark Hanna's) 
 
 ( ut a hole in the center of a line watermelon, two inches by three 
 and one-half deep. Remove the piece carefully. Pour in gradu- 
 ally one quart of champagne or one pint Jamaica rum. Replace 
 the cover, put into the ice chest for six hours before serving, to 
 infuse. Set on silver tray, cutting to taste. Very good to use 
 instead of Roman punch between dinner courses. 
 
 CHERRY TOAST 
 
 Pit the cherries and place on buttered toast. Sprinkle with pow- 
 dered sugar and bake, Serve very cold with salad or coffee. 
 
 CHESTNUTS WITH CREAM (Mrs. Verrii.i.) 
 
 Remove the shells and blanch chestnuts. Boil in salted water 
 until tender, then in syrup of sugar of water until clear. Let them 
 remain in syrup until cold then drain and pile them in dish. 
 Boil the syrup until it is thick but not graulated and pour over the 
 nuts. Serve cold with whipped cream; garnish with crystallized 
 C berries. 
 
 USES FOR STALK CAKE 'Miss Ronald) 
 
 With a biscuit cutter cut slices of stale cake into circles. Mois- 
 ten them with sherry or mareschino. Chop fresh or canned pine- 
 apple into small pieces and pile on the cakes. With a knife press 
 each one into the form of a cone, pine them in shallow pan close 
 together but not ton. hing. Put the pineapple liquor into a sauce- 
 pan and thicken with arrow root which has first been moistened 
 with water, using a teaspoonful to a nip of the liquor. Cook until 
 the arrow root is clear and begins to thicken, then pour it slowly 
 oxer the cones. It should cover them with a jelly. When cold 
 trim them carefully, so the base ot ea. h one will be round. Remove 
 them carefully from the tin. 
 
 APPLE MERINGUE (San Antonio) 
 Make a rich syrup of sugar and water. Reel and core tart apples, 
 drop in syrup and cook until tender, take out carefully and put them 
 in a dish. To syrup add one lemon slued thin. Let syrup cook 
 until it will jelly when cold. Pour over apple by spoonful. Make 
 a meringue of the whites of two eggs, two spoonfuls sugar, half cup 
 blanched almonds chopped ami scattered over the top. Rut dish 
 on board and put in oven to brown. 
 
 112 
 
FIRST COURSE AT DINNER OR LUNCHEON 
 
 Grape-fruit cut in dice, arrange in cups; around the edge a border 
 of mareschino cherries, the cup inside a larger cup filled with 
 cracked ice and garnished with some green decoration. 
 
 ICES 
 STRAWBERRY ICE CREAM 
 
 Two boxes strawberries; sprinkle with two cups sugar; let stand 
 one hour; mash and rub through strainer. Scald one and one-half 
 cups milk, mix one spoonful arrow root in half cup milk, add to the 
 hot milk and cook ten minutes. Cool, add three pints of cream 
 and freeze to a mush. Add the fruit syrup and finish freezing. 
 
 PEACH ICE CREAM (Mrs. Burpee) 
 
 Make a peach cream, color with a few drops of pink coloring. 
 After it is frozen line a melon mould with the cream, whipped cream 
 flavored and sweetened. Color with a few drops of green fruit 
 coloring. Fill the center of the mould with this mixture, pack in 
 salt and ice for several hours, turn out, slice and serve. Serve 
 with this, angel cake broken in pieces and iced with pink or green 
 icing. 
 
 PARFAIT (Mrs. Williams) 
 
 One quart whipped cream, very sweet with pulverized sugar, 
 eight spoonfuls sherry wine, half lb. chopped walnuts, half cup of 
 mareschino cherries, no juice. Pack in ice and salt and let it stand 
 six hours. 
 
 MAPLE PARFAIT 
 
 Beat four eight eggs slightly, pour on slowly one cup hot maple 
 syrup. Cook in double boiler until thick. Strain and cool, then 
 add one pint of cream whipped. Put in mould, pack in salt and 
 ice four hours. 
 
 MARSHM ALLOW PARFAIT 
 
 One pint heavy cream, half lb. marshmallows, half lb. English 
 walnuts, one-fourth lb. candied cherries, one scant cup sugar, one 
 teaspoonful vanilla. Cut cherries in small pieces and cover with 
 rum. Let stand over night. Whip the cream, add the marshmallows 
 cut in pieces. Stir in the walnuts which have been rolled fine. 
 Sweeten and flavor with the vanilla and rum in which the cherries 
 have been soaked. Pour into a mould and pack in ice and salt. 
 Let stand five hours. When serving pour the cherries over the top 
 and serve with whipped cream. 
 
 ORANGE FRAPPE 
 
 One quart water, one pint sugar, one pint orange juice, juice of 
 two lemons. Dissolve the sugar and the water, boil twenty minutes, 
 add fruit juice, cool and strain. Freeze. 
 
 113 
 
VANILLA PARFAIT (Miss Keene) 
 
 Beat the yolks of eight eggs light, add one cupful plain syrup, 
 place the mixture over a slow fire and stir constantly until the eggs 
 thicken enough to make a thick coating on the spoon. Turn into 
 a bowl and whip until cold. It should be very light. Add a tea- 
 spoonful vanilla to the custard when taken from the lire. When 
 the custard is cold add a pint of whipped cream. 
 
 COFFEE MOUSSE 
 
 Soak a half box gelatine in one cup cold milk; add one cup very 
 strong coffee, half cup sugar, .set away to cool after stirring well. 
 When it begins to thicken whip with a dover egg beater until stiff. 
 Add whipped cream and set away in a mould. Serve with whipped 
 cream. 
 
 WHIPPED CREAM: Coffee cup cream very cold, whites of 
 two eggs, two spoonfuls sugar, a little flavoring, beat all together to 
 stand alone. 
 
 CRANBERRY FRAPPE 
 
 One quart cranberries, two cups sugar, two lemons; cook berries 
 twenty minutes. Strain and press through sieve, add sugar and 
 lemon juice, freeze to a mush, using equal parts ice and salt. Serve 
 this with roast chicken or turkey. 
 
 CAFE FRAPPE (Mrs. 1>. ) 
 
 Mix a quart of strong coffee with a quart of cream. Make a 
 syrup of one cupful sugar, two spoonfuls water. Mix with the 
 cream and coffee. Freeze the same as ice-cream and serve in 
 glasses. A little brandy may be added just before serving. 
 
 POMONA FRAPPE 
 
 Boil two cups sugar in four cups water twenty minutes; add one 
 quart sweet cider, one pint of orange juice, one-fourth cup lemon 
 juice. Cool, strain and freeze to a mush. Serve in frappe" glasses. 
 
 ORANGE tCE (Mrs. S. ) 
 
 Boil one quart of water and two cups sugar for ten minutes. 
 Strain and add the juice of six oranges and one lemon. When cold, 
 freeze. 
 
 STRAWBERRY OR RASPBERRY ICE 
 
 To one quart of syrup made as above, add one and one-half cups 
 of berry juice, and freeze. 
 
 ORANGE ICE NO. 2 
 
 One pint orange juice and juice of two lemons. The grated rind 
 of two oranges, one quart water, one pint sugar. Boil until it 
 thickens. When cold add fruit juice. Cook the rind of the oranges 
 with sugar and water. Mix altogether, freeze just a little, not 
 so much as sherbet, but enough to stiffen like snow. 
 
 114 
 
MINT SHERBET (Mrs. Murphey) 
 
 Three cups sugar and one quart of water; boil to syrup; add the 
 juice of four lemons to the syrup, the rind and a few sprays of fresh 
 mint soaked in a pint of water. Squeeze the mint and lemon 
 rinds to extract as much of the oil as possible. Strain and add it 
 to the syrup. When cold add more sugar or lemon juice if needed. 
 It should be noticeably sweet and sour. Add a speck of green col- 
 oring paste. Just before it goes into the freezer, add the beaten 
 whites of three eggs and freeze. 
 
 ALPINE SHERBET 
 
 Juice of five lemons to one quart of ice water and three-fourths 
 of a quart of sugar. Mix together and freeze. 
 
 RASPBERRY ICE (Mrs. Sewall) 
 
 One pint raspberry juice, one quart of water, one pint sugar. 
 Cook water and sugar until it thickens; when cool add the raspberry 
 juice and freeze. When frozen, line a mould with the raspberry ice. 
 Fill the center with one pint of cream whipped stiff. Replace the 
 mould in the ice and pack until ready to serve. Cut in slices and 
 serve with little cup cakes. 
 
 LEMON MILK SHERBET (Louise Williams) 
 
 The juice of four lemons, four cups of sugar; let stand an hour, 
 strain; when very cold add one quart of cream, one pint of milk, 
 and freeze. 
 
 GRAPE SHERBET 
 
 Two cups sugar, one quart water; boil twenty minutes; add one 
 pint of grape juice and freeze. 
 
 MAPLE BISQUE (Mrs. Abbott) 
 
 Four eggs, one pint cream, one cup thick maple syrup; add syrup 
 to the beaten egg, heat in double boiler until hot only, stirring con- 
 stantly. Cool, beat the whites of the eggs stiff, whip the cream to 
 a froth. To these add the syrup which has been cooled and 
 strained. Pack in ice and salt for five or six hours. 
 
 COFFEE SOUFFLE ( M. W. M. ) 
 
 Heat one cup of coffee, one-half cup milk, tablespoonful gelatine 
 in double boiler, add two-thirds cup of sugar, quarter teaspoonful 
 salt, yolks of three eggs slightly beaten; cook until mixture thickens 
 Add whites of the eggs beaten stiff. Flavor with one-fourth tea 
 spoonful vanilla; strain and chill. Add one-third of sugar to eggs, 
 two-thirds to the coffee. Serve with whipped cream. 
 
 CHERRY SAUCE FOR ICE CREAM 
 
 One can of preserved red cherries chopped fine. Add enough 
 of the syrup to make a thick sauce. In serving put a spoonful of 
 ice cream in a tall glass and pour a spoonful of the sauce over it. 
 Other fruits can be used in the place of the cherries. 
 
 115 
 
CLARET SAUCE (Mrs. M.) 
 
 One cup sugar, one-fourth cup water, third cup of claret; boil 
 eight minutes, cool slightly, add claret. 
 
 MAPLE SUGAR SAUCE FOR ICE CREAM 
 
 One cup of maple sugar dissolved in one-third of a cup of hot 
 water. Boil five minutes; add while hot, half a cup of chopped 
 walnuts or grated cocoanut. 
 
 STRAWBERRY SAUCE 
 
 One cup sugar, one-fourth cup water. Boil sugar and water eight 
 minutes, cool, add one pint of strawberries, the juice and the fruit 
 mashed. 
 
 PISTACHIO BISQUE 
 
 Two cups of milk, scalded, one spoonful flour, one cup sugar, 
 one egg, half a teaspoonful salt. Add to the milk, cook until it 
 begins to thicken; add one quart of cream, one tablespoonful vanilla, 
 one teaspoonful almonds. Take from fire, color with a very little 
 of Burnett's leaf-green coloring. Add one-half cup each, powdered 
 macaroons, chopped almonds, chopped peanuts, and freeze. Mould 
 and serve with claret sauce. 
 
 COFFEE PUFF 
 
 One pint cream, two-thirds cup powdered sugar, half cup strong 
 coffee, three teaspoonfuls extract of coffee. Beat cream, add sugar 
 slowly, then beat in the coffee. Pour into moulds, pack in ice and 
 salt for three hours. 
 
 F RUIT S H E R B ET ( M rs. Nut r ) 
 
 Three cups sugar, three cups water, three oranges, three lemons, 
 three bananas, three tablespoonfuls grated pineapple. Dissolve 
 sugar in boiling water. When cold add juice of orange, lemons and 
 grated pineapple. Mash the bananas, add to other ingredients 
 and freeze. 
 
 PAIN DE FRAISES (Mrs. W. B. P.) 
 
 ( rush strawberries to a pulp; sweeten to taste and add a little 
 flavoring of orange, lemon juice and mareschino. To a pint of 
 pulp add half box gelatine, soaked an hour in a half cup cold water 
 and then dissolved in a half cup of boiling water. Stir until it 
 begins to set, then turn into a china mould to harden. Serve with 
 cream. 
 
 SUPREME OF STRAWBERRIES 
 
 Make a Pain de Fraises; place it on the outside of a double 
 mould. Fill the center with whole berries or any other mixture such 
 as white grapes and oranges. Serve very cold with whipped cream 
 if you use fresh berries. 
 
 116 
 
MINT SHERBET NO. 2 (San Antonio) 
 
 Soak a handful of mints in a cupful of whisky one hour; strain 
 this and add three pints of strong lemonade. Put in freezer and 
 when partly frozen, add whites of three eggs beaten stiff, then freeze 
 again. It requires longer time to freeze than without the whiskey. 
 
 SAUTERNE FRAPPE 
 
 Pulp of one grape-fruit, grated rind of one orange, pulp of two, 
 half glass red currant jelly, one cup mareschino cherries chopped, 
 sugar to taste. Freeze. Serve in cups over which pour a large 
 spoonful of Sauterne. 
 
 117 
 
PASTRY 
 
 No. 1. Half lb. butter, spoonful lard, half lb. flour. Mix one- 
 third of the butter with two-thirds of the flour and a little salt, rather 
 .soft with ice water. Mix the rest of the butter with the rest 
 of the flour, cut in strips; roll out the first portion and put half the 
 strips on the paste. hold twice like handkerchief. Roll again and 
 put on the rest of the strips. Fold as before, roll and put on ice 
 until next day. Then roll out, not very thin, cut with cutter and 
 bake in a rather quick oven. 
 
 No. _'. ( E. 1!. 1 >. ) <>ne quart Hour, one pint butter, spoonful 
 sugar, halt teaspoonful salt. Wash the butter, mix one-third with 
 the Hour. Just enough ice water to moisten. Roll out and use the 
 other two-thirds of butter in small pieces, rolling it out three times. 
 Leave it on the marble to keep cool until ready to bake. Hake in 
 quick oven. 
 
 BUTTON HOLES 
 Cut puff paste with a very small, round cutter. Put a slice of 
 apple jelly on to the round, fold it over like a roll. Hake in quick 
 oven. 
 
 LADY BETTY PASTRY ( L. V.) 
 Line timbale cups with pastry. Put a teaspoonful of jelly or jam 
 in the bottom, the batter of cake, one-half spoonful on the jam. 
 Hike in good oven. When done take out of tins and frost the top 
 with icing; brown lightly in oven. 
 
 ALMOND TARTS (Annie Boardman) 
 Beat to a cream the yolks of three eggs, a quarter lb. sugar; add 
 a half lb. shelled almonds blanched, pounded to a paste; put into 
 tart tins lined with pull paste. Hake in quick oven. 
 
 COCOANUT TARTS (A. B.) 
 
 Dissolve a half lb. sugar in a half pint water. Add one lb. grated 
 oi oanut and boil. When cold add the yolks of three eggs and the 
 white of one beaten thoroughly together. Pour into tart tins lined 
 with puff paste and bake in quick oven. 
 
 MACAROONS 
 
 Half cup almond paste, white of one egg, half cup powdered 
 sugar. If the egg is large use a little more sugar. Mix all well 
 together. Shape in balls; place on pan on buttered paper. Bake 
 thirty minutes in slow oven. 
 
 CHEESE PLTFFS 
 
 Cook together two spoonfuls butter and two of Hour, add one- 
 half cup cup milk, one-fourth teaspoonful salt, a little cayenne, the 
 beaten yolks of three eggs, one cup grated cheese. Beat the 
 whites of the eggs stilt and add when the mixture is cold. Bake at 
 once in small tins, twenty or thirty minutes. Serve with chicken 
 or lobster salad. 
 
 118 
 
CAKE 
 
 LADY BALTIMORE KENTUCKY CAKE (Mrs. W. C. P.) 
 One cup of butter, creamed thoroughly. Add two cups of sugar 
 gradually, beating carefully, and be sure it is light and smooth, three 
 and one-half cups of flour sifted twice; add two teaspoonfuls of 
 cream of tartar to the flour; sift the third time and add the flour to 
 the butter and sugar alternately with one cup of milk, one tea- 
 spoon of soda, one teaspoon of rose water or vanilla. Beat the 
 mixture very thoroughly, and the last thing add the well beaten 
 whites of six eggs. Bake in three layer cake pans. 
 
 FILLING AND FROSTING: Three cups granulated sugar 
 boiled in one cup of water until it threads a good thread, then pour 
 the syrup slowly on to the whites of three eggs beaten stiff, beating 
 constantly and quickly until it thickens. To this frosting add two 
 cups of chopped hickory nut meats, one cup of chopped raisins and 
 five figs cut into very thin strips Spread this mixture on the sev- 
 eral layers of the cake, and frost with the same. 
 
 SUGGESTIONS FOR CAKE MAKING 
 
 In making cake it is always better to follow a good rule rather 
 than add to or take from, in other words, better follow your rule 
 and guess on something else. The result will be more satisfactory. 
 
 Cream the butter and add the sugar slowly, then the milk and 
 flour, alternating, beginning with the flour, and last the whites of 
 eggs well beaten and the flavoring or the fruit, or both. Bake in 
 moderate oven. Cover with paper if baking too fast. Open and 
 close the oven door carefully, as delicate cake falls when the air 
 strikes it, when the oven door is opened and closed quickly. Try 
 the cake with a straw or listen to it. If it sings let it stay in the 
 oven a little longer. The firmness of the cake depends much on 
 the mixing of the butter and sugar. It should be very light in 
 quality and color. 
 
 ICE CREAM CAKE (Louise King) 
 
 Three-fourths of a cup of butter, one and one-half cups of sugar, 
 three-fourths cup of milk, three cups of flour, scant, the whites of 
 four eggs, one teaspoonful cream of tartar, one-half teaspoonful of 
 soda dissolved in the milk. Flavor with vanilla. 
 
 FROSTING: Whites of two eggs, twelve large spoonfuls of 
 powdered sugar. English walnut meats over the top. 
 
 G. G.'S SPONGE CAKE 
 
 Four eggs beaten separately, one cup of sugar, one cup of flour, 
 teaspoonful cream of tartar, one-half teaspoonful soda dissolved in 
 one tablespoonful of milk. Add sugar to the well beaten yolks, 
 add cream of tartar to the milk, then the whites and flour alter- 
 nately. Flavor with lemon and vanilla. Bake in little pans and 
 frost with cocoanut icing. 
 
 119 
 
FRUIT BALLS (L. P. W.) 
 
 Cut from layer cake a small round about two inches thick. Frost 
 "with boiled icing, when it is soft. Sprinkle on it chopped candied 
 ( herries, citrons, raisins and almonds. 
 
 CREAM SPONGE CAKE ( M. B. Abbott) 
 
 Yolks of four eggs, one cup of sugar, three tablespoonfuls of cold 
 water, one and one-half tablespoonfuls of corn starch, one teaspoonful 
 cream of tartar, one-half teaspoonful soda dissolved in water, whites 
 of four eggs, one teaspoonful lemon juice. Beat the yolks until 
 thick and light colored; add sugar gradually, then add water. Put 
 the corn starch in a cup and fill the cup with flour. Mix these to- 
 gether and sift; add to the first mixture, then the whites of eggs 
 beaten stiff; add the flavoring. Bake thirty minutes in a moderate 
 
 WALNUT WAFERS (Mrs. Sewall) 
 
 (ream one-half cup of butter, add slowly one cup of powdered 
 sugar, one-half cup milk, one and one-half cups of flour, a little at a 
 time, a'ternating with the milk. Spread on the bottom of an in- 
 verted pan as thinly as possible. Cut in squares, sprinkle chopped 
 walnut meats lightly over them. Bake in a quick oven, slip off the 
 pan and while they are hot, shape into curls or cornucopias; tie 
 with ribbons, two in each. 
 
 ADD IK'S ROSE CAKES (Miss Edward) 
 
 < )ne lb. flour, three-fourths lb. sugar, one-half lb. butter, scant, five 
 eggs, leaving out the whites of two, one gill of rose water. Cream 
 butter and sugar; add the well beaten yolks, and the flour slowly, 
 then the beaten whites and rose water. Drop on heated pans. 
 Sift sugar over them. Bake in good oven. 
 
 NUNS CAKE 
 
 Three dozen almonds, one teaspoonful butter, two teaspoonfuls of 
 sugar; pound in mortar to a thick paste, drop in little cakes on 
 buttered pans, spread out thin, bake in slow oven. When cool put 
 ;i spoonful of jelly on each. Cover with whipped cream. 
 
 COCOANUT CAKE 
 
 < hie cup of Imtter, three cups of sugar, one of milk, four cups of 
 flour, five eggs, one and one-half cups of grated cocoanut, one in 
 the cake, one-half cup in icing, two teaspoonfuls cream of tartar, 
 one teaspoonful soda dissolved in milk. Mix as directed. 
 
 CORN STARCH CAKE (Mrs. Wilbur Bruwn) 
 ( )ne cup of butter, two cups of sugar, one cup of milk, two tea- 
 spoonfuls cream of tartar, one teaspoonful of soda dissolved in milk, 
 whites of four eggs beaten stiff, one cup corn starch, two cups flour; 
 add the eggs the last thing, flavor with vanilla and bake quickly 
 in small buttered tins or two loaves. 
 
 120 
 
QUISET CAKE (Mrs. Perkins) 
 
 One and one-half cups sugar, one-half cup butter, one-half cup 
 milk, one and one-half cups Hour, full measure, three eggs, tea- 
 spoonful baking powder, six teaspoonfuls chocolate dissolved in two 
 spoonfuls of hot milk, one-fourth cup of sugar. Beat this in the 
 last thing and bake. 
 
 FROSTING: Two cups of sugar, one cup of milk, butter size of 
 an egg; boil five minutes and take from fire, beat until it begins to 
 thickens; spread on the cake while it is warm. 
 
 FRUIT CAKE (Mrs. Moulton) 
 
 One and one-half cups of butter, two cups sugar, one-half cup 
 molasses, five eggs, three and one-half cups flour, one-fourth lb. 
 citron, three cups raisins, two cups currants, two teaspoonfuls of 
 all kinds of spices, mixed, one teaspoonful soda in molasses, one- 
 half cup flour in fruit, one cup of brandy; and bake in loaves. 
 
 CHOCOLATE WAFERS 
 
 One and one-half cups of sugar, one cup of butter, two eggs, half 
 cake of chocolate grated fine, and stir in before the flour is added, 
 two teaspoonfuls cream of tartar, one of soda dissolved in two tea- 
 spoonfuls of milk. Flavor with vanilla. Flour to roll stiff and 
 very thin. 
 
 MARGUERITES (Ethel Simpson) 
 
 Two eggs, one cup of brown sugar, half cup of flour, quarter tea- 
 spoonful baking powder, half teaspoonful salt, cup of pecan meats 
 cut in small pieces. Beat eggs slightly, add other ingredients in 
 order given. Fill small buttered tins two-thirds full of mixture, 
 place half a nut meat on top; sprinkle with granulated sugar; bake 
 fifteen minutes in moderate oven. 
 
 CINNAMON CAKES (Miss Daniels) 
 
 One-half cup butter, one cup sugar, two eggs, half cup milk, one 
 and one-quarter cups flour, half teaspoonful baking powder, tea- 
 spoonful cinnamon. Bake in individual cups. This is a very good 
 formula for cake to be used ordinarily, adding different flavors, or 
 fruit, as desired. 
 
 FRUIT CAKE NO. 2 
 
 One lb. flour, three-quarters lb. sugar, half lb. butter, one lb. 
 raisins stoned and chopped, one cup milk, half cup molasses, tea- 
 spoonfi.' soda dissolved in it, five eggs, teaspoonful of all kinds of 
 spice. Bake in little tins. 
 
 IMPERIAL CAKE (Mrs. Warren Brown) 
 
 One lb. flour, one lb. sugar, one lb. butter, one lb. raisins stoned 
 and chopped, one lb. blanched almonds chopped, quarter lb. citron 
 cut thin, nine eggs, two wine glasses of wine, tablespoonful mace. 
 
 121 
 
RICHER FRUIT CAKE ( L. B. ) 
 
 One lb. butter, one and one-half lbs. sugar, one lb. flour, three 
 lbs. citron, two lbs. sultana raisins, three lbs. currants, fifteen eggs, 
 teaspoonful cinnamon, cloves, mace, and one-half teaspoonful pow- 
 dered charcoal, one cup brandy. Mix well. This makes ten ibs. 
 
 Let fruit cakes stand two hours or more before baking. 
 
 COCOANUT CAKE (Mother) 
 
 White of one egg beaten stiff, one cup sugar, one grated cocoanut. 
 Drop on buttered paper. Bake in hot oven. 
 
 LEMON CAKES (Sara White) 
 
 < me cup sour cream or milk, one cup butter melted, two cups 
 sugar, teaspoonful soda, rind and juice of one lemon. Flour to roll. 
 Sprinkle with sugar and bake in quick oven. 
 
 ALMOND CAKE ( Bangor) 
 
 Whites of six eggs, one cup of butter, two cups of fine sugar, one 
 cup milk, three cups flour, two teaspoonfuls cream of tartar, one of 
 soda dissolved in milk, three teaspoonfuls extract of almond, one- 
 half lb. blanched almonds cut in hakes and stuck on top of cake. 
 Sprinkle with granulated sugar and bake in moderate oven. 
 
 Use the yolks and one whole egg with the same ingredients as 
 above for yellow cake, and add the grated rind and juice of a 
 lemon for flavoring. 
 
 ORANGE CAKE (Mrs. Moulton) 
 
 Two cups sugar, one cup butter, one cup milk, whites of four eggs, 
 yolks of five, two teaspoonfuls cream of tartar, one of soda dis- 
 solved in milk, three cups flour, rind of one orange grated. Bake 
 in jelly pans, using the extra white of egg, the juice and pulp of the 
 orange with a little sugar for filling. 
 
 CUP CAKE (Aunt Martha) 
 
 One cup butter, two cups sugar, three cups flour, four eggs, one- 
 half cup sour milk, half teaspoonful soda, half teaspoonful mace. 
 Bake in cups. 
 
 SPANISH CAKE 
 
 One-half cup butter, one cup sugar, yolks of two eggs, half cup 
 milk, one and three-fourths cups flour, three teaspoonfuls baking 
 powder, teaspoonful of cinnamon, whites of two eggs. Bake in 
 shallow pans, spread between, and frost on top with caramel 
 frosting. 
 
 MARSHMALLOW CAKE (Mrs. Geo. King) 
 
 One-half cup butter, one and one-half cups sugar, half-cup milk, 
 two cups flour, two teaspoonfuls cream of tartar, one of soda, 
 whites of five eggs, teaspoonful vanilla. Bake in shallow pans. 
 Put marshmallow paste between and on top. 
 
 122 
 
PORCUPINE CAKE (Miss O'Grady, Texas) 
 
 Use rule for ice cream cake. Bake in large pan; the cake to be 
 about two inches thick when clone. When cold cut into individual 
 cakes with a small round cutter. Ice with caramel icing and stick 
 toasted almonds cut in halves, and again lengthwise all over the 
 little cakes so the points stand up. 
 
 HILLSIDE FARM CHOCOLATE CAKE ( Mrs. . Hamm.ktt ) 
 
 Two cups sugar, one-half cup butter, two squares of Laker's 
 chocolate dissolved in five spoonfuls of hot water, two cups flour, 
 one teaspoonful baking powder, two-thirds cup sweet milk, four 
 eggs beaten separately. Add the whites the last thing, and flavor 
 with vanilla. Ice with a boiled frosting flavored with vanilla. 
 
 CHOCOLATE CAKE NO. 2 
 
 One coffee cup of sugar, quarter cup of butter, one-fourth cup 
 milk, two cups flour, half cup grated chocolate dissolved in a 
 quarter cup boiling water, one teaspoonful cream of tartar, half 
 teaspoonful soda, a little vanilla. Frosting : One cup sugar, half 
 cup milk, butter size of a nutmeg. Boil until it drops from the 
 spoon. Stir constantly while cooling, until thick enough to spread. 
 Dissolve two squares of chocolate over the kettle. Spread on top 
 white frosting. 
 
 MRS. KING'S LIGHT CAKE 
 
 One cup butter, two cups sugar, one cup milk, whites of six eggs 
 beaten stiff. Mix butter and sugar to a light cream. Stir in eggs 
 lightly. Mix thoroughly half cup of corn starch and two and one- 
 half cups flour, two teaspoonfuls cream of tartar, one of soda 
 dissolved in the milk. Bake in shallow pans; fill with marshmallow 
 filling. To make filling : Heat marshmallow drops in oven until 
 soft and stir into a small quantity of boiled frosting. Not much 
 frosting but more of the marshmallows. 
 
 HANNAH'S SPONGE CAKE 
 
 Two and a half cups of powdered sugar, two and a half .cups flour, 
 the half scant ; ten eggs, the yolks and whites beaten separately, 
 grated rind and juice of one lemon. Add the sugar to the yolks 
 of the eggs, the lemon juice, rind and a scant teaspoonful salt, 
 all well beaten together. Fold in the whites of the eggs and the 
 flour together at the samj time. Bake an hour in slow oven. 
 
 OATMEAL MACAROONS (Mrs. Kilvert) 
 One tablespoonful butter, one cup sugar, two eggs well beaten, 
 two and a half cups Quaker ( >a-ts, one teaspoonful baking powder, 
 one-fourth teaspoonful salt, one teaspoonful almond extract. Add 
 the sugar to the beaten egg, the salt, flutter and flavoring. Mix 
 the baking powder with the meal and add to mixture. Drop from 
 a teaspoon in buttered tin. Rake in hot oven and watch carefully 
 for they burn quickly. 
 
 123 
 
HICKORY NUT COOKIES 
 One cup butter, two cups sugar, four cups flour, half cup sour 
 cream or milk, one cup chopped nut meats, three eggs, teaspoonful 
 soda. Roll and cut with cutter, and bake in good oven. 
 
 HERMITS 
 
 One and a half cups sugar, one cup butter, three eggs, one cup 
 raisins stoned and chopped tine, one teaspoonful soda dissolved in 
 cup of hot milk, one teaspoonful cloves, one of cinnamon, half tea- 
 spoonful allspice and a quarter teaspoonful mace. Flour to roll 
 thin. Cut and bake like cookies. 
 
 RACHEL'S VELVET SPONGE CAKE 
 The yolks of three eggs well beaten, half cup boiling water on 
 the beaten yolks. One cup sugar, two cups flour, flavoring, two 
 teaspoonfuls baking powder, and the whites of the eggs the last 
 thing. Bake in quick oven. 
 
 CUP CAKES NO. 2 
 
 One scant cup butter, two cups sugar, three eggs, one cup sour 
 cream, three cups flour, heaping teaspoonful soda, grated rind of 
 half lemon, little mace. 
 
 BANCO R BROWN IKS 
 Half cup butter, one cup sugar, two squares Baker's chocolate 
 melted over hot water, two eggs, one cup flour, teaspoonful vanilla, 
 half cup walnut meats cut fine. Spread on buttered pan; bake and 
 cut in strips while warm. 
 
 MEXICAN BROWNIES (Mrs. Stapp) 
 Half cup butter, half cup sugar, half cup molasses, three cups 
 flour, quarter teaspoonful each, cinnamon, cloves, and mace, three 
 squares chocolate melted, two teaspoonfuls cream of tartar, one tea- 
 spoonful soda. Dissolve soda and molasses, put cream tartar in 
 flour. Half pound citron, half pound raisins, one cup walnut 
 meats all chopped fine. Spread thin on tins, bake, ice, then cut in 
 strips or small squares. 
 
 ORANGE TARTLETS (Calais ) 
 Two large oranges, take out the juice, chop the pulp and one 
 skin very fine, juice of one lemon, one cup of sugar, one table- 
 spoonful corn starch, half cup water, teaspoonful of butter. Boil 
 altogether half an hour until it is like jelly; cool. Make a puff 
 paste, line the tart tins, fill with the filling, and bake. Frost with 
 cake icing and brown in oven. 
 
 124 
 
FROSTINGS AND FILLINGS 
 
 BOILED ICING 
 
 Two cups granulated sugar, half cup .cold water. Boil until it 
 threads. Whites of three eggs., beaten well, not stiff. Pour on 
 slowly to the beaten eggs the boiling water, stirring all the time. 
 When well mixed add the juice of half a lemon and a little almond 
 flavor. Cook over hot water until it thickens. Beat until it cools 
 andis quite stiff. 
 
 BOILED ICING NO. 2. (L. K.) 
 
 One cup sugar, half cup milk, boiled together ten minutes, one 
 teaspoonful corn starch dissolved in cold milk and boiled in the 
 milk^and sugar, piece of butter half the size of a nut. When it 
 cools beat until light. Flavor with half teaspoonful vanilla, and 
 half teaspoonful of lemon juice. 
 
 MARSHMALLOW FILLING 
 
 Quarter pound of marshmallows dissolved and mixed with a 
 quarter pound of chopped figs, nuts and raisins mixed with two 
 large spoonfuls of the above icing. This makes a filling for cakes. 
 
 BURLINGTON ICING. 
 
 Two cups brown sugar, half cup of butter. Boil until hard, beat 
 thoroughly until cool. Spread on small cakes and stick on top the 
 points of Jordan almonds, blanched and browned, and cut into 
 quarters lengthwise. This makes the porcupine icing. 
 
 CHOCOLATE FROSTING 
 
 One and a half squares chocolate, one-half cup scalded cream, 
 little salt, yolk of one egg, half teaspoonful melted butter and half 
 teaspoonful vanilla. Melt chocolate over hot water, add cream 
 gradually, salt, the yolk of the egg, butter, and confectioners' sugar 
 enough to spread. 
 
 CARAMEL FROSTING 
 
 One and a third cups of sugar, two-thirds cup maple sugar, one- 
 half cup butter, two-thirds cup of cream, mixed together and boiled 
 fifteen minutes. Beat until it thickens, and spread on cake. 
 
 BOILED ICING NO. 2 
 
 . One cup of sugar, two spoonfuls of water, boiled until it threads; 
 beat until it thickens, add half cup of raisins chopped fine. For 
 icing nut cake. 
 
 SOFT FROSTING 
 
 White of one egg, one cup of sugar, one grated sour apple. Peel 
 the apple and add at once to the egg and sugar. Beat all stiff and 
 add a few drops of vanilla. 
 
 125 
 
QOCOANUT [CING FOR G. G.'S CAKE 
 
 White of one egg, nine teaspoonfuls of powdered sugar, cup grat- 
 ed cocoanut. Frost the cake while hot. 
 
 ORANGE FROSTING 
 
 Grated rind of one orange, one teaspoonful brandy, half tea- 
 spoonful lemon juice, tahlespoonful orange juice, yolk of one egg, 
 confectioners' sugar enough to spread. Add the rind of the orange 
 to brandy and lemon juice. Let it stand fifteen minutes. Strain 
 and add gradually to the yolk of egg slightly beaten. 
 
 FIG FILLING 
 
 One half pound tigs, one cup seeded raisins; cut figs in halves and 
 steam figs and raisins together. Chop tine while warm, lieat the 
 white of one egg to a stiff froth, add two-thirds cup sugar, one tea- 
 Si nful vanilla. Mix with the tigs and raisins. Use for layer 
 
 cake. 
 
 MARSHMALLOW FILLING N< >. 2 
 
 line cup boiling water, two teaspoonfuls gelatine, two cups con- 
 fectioners' sugar, half teaspoonful vanilla, lieat quickly, put 
 between and on top of cake as it hardens quickly. 
 
 MARSH M M.I.OW PASTE 
 
 Three-fourths cup sugar, one-fourth cup milk, one-fourth pound 
 marshmallows, two tablespoonfiils hot water, half teaspoonful 
 vanilla. Put sugar and milk in saucepan. Heat slcwly to boiling 
 point. Boil six minutes, break marshmallows in pieces, melt in 
 another boiler, add hot water and cook until smooth. Add the 
 hot syrup, stirring constantly, beat until cool enough to spread foi 
 rilling or n ing. 
 
 PIS rACHIO PASTE 
 
 To marshmallow piste, add a few drops of almond extract, one- 
 third cup pistachio nuts, blani hed .ind chopped, a little leaf-green 
 
 to ci 'lor. 
 
 126 
 
BREAD 
 
 HANNAH'S BREAD 
 
 Three quarts flour, half a yeast cake dissolved in lukewarm water, 
 put into flour. Scald one quart of milk, use about the same 
 quantity of cold water to make it lukewarm. Be sure not to scald 
 the flour. Mix to a stiff batter, let rise over night. In the morn- 
 ing add to the center of the bread, a half cup of sugar, large spoon- 
 ful lard, spoonful salt, and pour on to this one cup boiling water. 
 Mix well, adding a little more flour to mould. Let rise again until 
 light. Cut off a piece for rolls. Cover it so no crust will form. 
 Put in ice chest until ready to use — about three o'clock. Then 
 make into rolls, brush with butter, let rise to fill the pan. Bake in 
 good oven a light brown, take out, brush again with butter. Make 
 the rest of the dough into loaves, the same time you put the piece 
 on ice for rolls. Put two loaves into each pan, brush with butter, 
 let rise until pan is full, bake in good oven, taking care to let it 
 brown slowly and not too much. Brush with butter again. This 
 makes six medium sized loaves. 
 
 MRS. ABBOTT'S BREAD 
 
 Make up about two o'clock in the afternoon. Dissolve half a 
 cake Magic Yeast in two spoonfuls warm water. Scald one pint 
 of milk and cool; large spoonful butter, spoonful sugar and the dis- 
 solved yeast. Beat all well together. Add flour enough for a stiff 
 batter, beating it thoroughly. Let it rise in a warm place until 
 eight o'clock at night, then add enough more flour to work with 
 the hands without sticking. Let rise over night. Early in the 
 morning, cut flown and divide into two parts, making one into rolls, 
 the other into loaves. Roll out the piece for rolls, cut with round 
 cutter, brush with melted butter, fold over and brush again with 
 butter, put away in refrigerator a half hour before baking, then let 
 rise until pan is full; bake to a light brown in good oven. Brush 
 again with butter and serve. Make the rest of the dough into a 
 loaf, put in pan, brush with butter, let rise until pan is full and bake. 
 
 CREAM BISCUITS (L. W.) 
 
 Sift four cups flour with five level teaspoonfuls baking powder, 
 half teaspoonful salt. Mix with thin sweet cream, to make the 
 dough soft enough to roll. Cut with small round cutter and bake 
 in quick oven. 
 
 CREAM OF TARTAR BISCUIT 
 
 One quart flour, one teaspoonful soda, two of cream of tartar, 
 piece of butter size of English walnut. Dissolve cream of tartar 
 and soda in a cup of milk. Mix the butter with the flour, then 
 add the milk, with enough more milk to mix quite soft. Roll out, 
 cut in shape and bake in quick oven. 
 
 127 
 
BROWN BREAD (Mrs. Shaw) 
 
 Three cups meal, three cups flour, one cup molasses, one quart 
 sweet milk, two teaspoonfuls soda, two of salt. Steam six hours. 
 
 MT. DESERT BROWN BREAD (Mrs. Shaw) 
 Two cups sweet milk, one cup sour milk, two cups meal, three 
 cups flour, four spoonfuls molasses, one teaspoonful salt, one tea- 
 spoonful soda. Mix all well together and steam three hours. 
 
 BREAD STICKS 
 
 Slices of bread cut lengthwise into half inch wide pieces, buttered, 
 sprinkled with cheese, toasted in oven. Sprinkle with a little salt 
 and cayenne. 
 
 PULLED BREAD (L. S. V.) 
 
 Take a loaf of hot bread, pull out the center and divide into ir- 
 regular pieces by pulling apart, lightly and quickly, with the lingers 
 of both hands. Put these pieces on a baking sheet or buttered 
 paper and bake until a light brown. Serve with soup or salad. 
 
 CANAPES ( Mrs. P.) 
 
 Cut bread one-fourth inch thick, four inches long, two inches 
 wide. Spread with butter and sprinkle with salt and paprika. 
 Cover the top with Parmesian cheese and hake in oven until the 
 cheese is softened. Serve at once before the cheese hardens. Serve 
 with soup or salad. 
 
 TOASTED RAMIKIN (UPS (Polly Porter) 
 
 Remove crusts from bread, cut bread into pieces two and a half 
 inches thick, two and a half inches long, then with a sharp knife 
 cut a line around the inside, half an inch from the edge, removing 
 the crumbs, leaving a little box. fry in sweet, hot fat or dip in 
 melted butter and toast a light brown. Use for cream spinach, 
 cream chicken, peas or fish. 
 
 128 
 
SANDWICHES 
 
 Always cream the butter for sandwiches aud cut the bread very 
 thin. 
 
 MARQUETTE SANDWICHES (Mrs. Charlton) 
 
 One cup chopped raisins soaked in sherry. Spread on wafer-thin 
 graham bread, buttered. 
 
 SAN ANTONIO SANDWICHES (H. G.) 
 
 One Spanish pepper chopped fine, mixed with equal quantities of 
 boiled dressing and thick, sour cream; a little salt. Spread on 
 white bread. 
 
 SARDENELLE SANDWICHES 
 
 Press through a sieve sardenelles, adding butter enough to make 
 a paste. Season with a little red pepper and lemon juice. Spread 
 on crackers or thin slices of bread. 
 
 RUSSIAN SANDWICHES 
 
 Spread zephyrettes with thin slices of Neufchatel cheese, covered 
 with finely chopped olives, moistened with mayonnaise dressing. 
 
 LETTUCE SANDWICHES 
 
 ( 'risp lettuce salted; sprinkle with finely chopped nut meats. 
 Serve between battered bread, cut in triangles. 
 
 NAVARRO SANDWICHES 
 
 The white meat of turkey or chicken sliced thin, crisp lettuce 
 leaves, slices of bread toasted; slices of ham cut very thin and 
 broiled. Put lettuce leaf on plate, lay a piece of toast on leaf; in 
 center of toast, put a slice of turkey or chicken; on either side of 
 this a piece of broiled ham, coverd with buttered toast and on top 
 another lettuce leaf. Have the ham and toast hot, the lettuce and 
 fowl, cold. 
 
 ANCHOVY SANDWICHES 
 
 Squares of toasted bread; remove the crust, place two anchovies 
 on each piece of toast; over the whole sprinkle the yolks of hard 
 boiled eggs, put through a vegetable masher. Chop the whites and 
 lay them around the yolks. Sprinkle salt and a little red pepper 
 over the eggs. Serve on lettuce leaf. Use as an appetizer before 
 soup at dinner. 
 
 NUT AND CHEESE SANDWICH 
 
 Mix equal parts of grated cheese and chopped English walnut 
 meats; season with salt and cayenne; spread on buttered bread. 
 
 129 
 
GINGER SANDWICHES 
 
 Cut preserved Canton ginger in very thin slices. Use between 
 graham bread. 
 
 BROWN BREAD SANDWICHES 
 
 Spread and cut as for other sandwiches. Put between, layers of 
 chopped peanuts, seasoned well with salt and a sprinkling of grated 
 cheese. 
 
 FRUIT SANDWICHES 
 
 Remove stems from figs and chop very fine, add a small quantity 
 of water and cook in double boiler to a paste. Add a few drops 
 lemon juice; cool the mixture, spread on buttered bread, sprinkle 
 with finely chopped pecan meats and cover with buttered bread. 
 
 WALNUT SANDWICHES 
 
 ( 'hop the meats and season with salt and pepper. To every 
 three nuts allow a teaspoonful of thick cream. Mix thoroughly 
 and spread thickly on buttered rye bread, cut thin and in any 
 shape desired. 
 
 ALMOND AND RAISIN SANDWICHES 
 
 One-fourth lb. almonds, blanched, one-fourth lb. rasins stoned; 
 chop fruit to a paste, season with a little salt. Spread on wafer- 
 thin white bread, buttered. 
 
 OLIVE AND CREAM-CHEESE SANDWICHES 
 
 Chop olives very fine, mix thoroughly with cream cheese until it 
 is creamy. Season with paprika. Spread on graham or white 
 bread, buttered. 
 
 BEEF AND NUT SANDWICHES 
 
 Use four lbs. perfectly tender meat. Simmer gently. When 
 nearly done add a little salt, a small onion chopped and two bay- 
 Leaves. When it is done chop the meat with a meat chopper. 
 Mix in with it one quart shelled and roasted peanuts chopped. 
 Add to this mixture two spoonfuls melted butter, two spoonfuls 
 Worcestershire sauce, two of tomato catsup, one teaspoonful salt, 
 half teaspoonful pepper. Spread on thin bread, buttered. 
 
 CREAM DATE SANDWICHES 
 
 White of one egg beaten stiff, twelve teaspoonfuls powdered 
 snuar; beat well, add two teaspoonfuls lemon juice, one cup dates 
 chopped very fine. Mix thoroughly and spread on thin graham 
 bread. 
 
 ENGLISH SANDWICHES 
 
 Half lb. cooked salmon chopped fine, moisten with mayonnaise 
 dressing, add two tablespoonfuls chopped capers. Beat all together 
 and spread between slices of bread cut thin. 
 
 130 
 
ENGLISH SANDWICH APPETIZER (Mrs. Williams) 
 
 Two ounces cold chicken chopped fine, one ounce ham or tongue, 
 chopped. Mix with two tablespoonfuls white sauce and a pinch 
 of curry powder. Fry squares of bread in butter. Cover mixture 
 and bake ten minutes. Serve hot. 
 
 HOT SANDWICHES 
 
 Cut bread half-inch thick and cut out a square in middle of slice 
 half way through. Fill with cream cheese, sprinkle with salt and 
 paprika; cover with a thin slice of bread, brush all over with white 
 of egg; toast and serve hot. Use plenty of paprika with cheese. 
 It helps greatly in bringing out the flavor, better than any other 
 pepper. 
 
 FRENCH SANDWICHES 
 
 Puff paste rolled in thin layers. Cut in strips and bake until crisp. 
 Cut the strips two inches wide and three inches long; spread with 
 layer of jam; cover with whipped cream. 
 
 GINGERBREAD SANDWICHES 
 
 Cut squares of gingerbread, split them in two; spread with cream 
 cheese and preserved ginger chopped fine. 
 
 FRESH BUTTER SANDWICHES (Mrs. Pitcher) 
 
 One-half cup of fresh butter creamed, five drops onion juice, one 
 spoonful chopped parsley, one red or green pepper chopped. Mix 
 well together, spread on buttered bread, covered with buttered bread. 
 Cut into shape. 
 
 FILLINGS 
 
 FRESH BUTTER FILLINGS FOR SANDWICHES 
 
 No. 1. Fresh butter creamed, seasoned with Worcestershire 
 sauce, capers and chopped pickles. 
 
 No. 2. Fresh butter creamed, grated Edam cheese, a few drops 
 port wine, a little paprika. 
 
 GRATED CHEESE FILLING: American cheese grated, well 
 seasoned with salt and pepper, tomato catsup and stuffed olives 
 chopped. 
 
 131 
 
SWEET -MEATS 
 
 PECAN MEATS 
 
 One cup brown sugar, two spoonfuls water; boil until syrup 
 threads; one cup pecan meats in syrup; drop on oil paper to cool. 
 
 CREAM CANDY 
 
 Three lbs. cut sugar, half pint water, boil over slow tire half an 
 hour; add a teaspoonful of gum-arabic dissolved in water; one 
 spoonful vinegar. 
 
 WIN rERGREEN CANDY 
 
 One pint granulated sugar, a three inch square of pink gelatine, 
 dissolved in a tablespoonful of boiling water. boil four minutes. 
 Take from stove, add one tablespoonful powdered sugar, half tea- 
 spoonful cream of tartar, twelve drops oil of wintergreen or pepper- 
 mint. Stir three minutes, drop on waxed paper. 
 
 PEPPERMINT CREAMS 
 
 Two cups granulated sugar, half cup cold water, boil five minutes 
 without stirring, add twelve drops peppermint oil, stir until it be- 
 gins to harden. Drop on wax paper in spots, si/e of a quarter, 
 
 ('<)( :OANU I CANDY 
 
 break and pare cocoanut. 1 »rop in boiling water for ten minutes. 
 Crate. To every cup of nut meats add two cups of sugar. Cook 
 sugar with a half cup of water until it hardens when dropped in cold 
 water. Add cocoanut, beat a long time until it granulates, then 
 spread on marble slab or platter and cut in squares. 
 
 CREAM CAN'DY NO. 2 
 
 four cups sugar, one cup cream, two spoonfuls vinegar, well 
 dissolved before putting over the tire. Cook until it hardens when 
 dropped in cold water. \ hi flavoring and put into a pan to cool. 
 When cool enough to handle, pull until it is very white. 
 
 SPANISH PANOCHE 
 
 i >ne lb. pecan nuts, one lb. brown sugar or maple, two table- 
 spoonfuls milk, boil sugar and milk without stirring live minutes. 
 After it begins to boil hard, then add piece of butter half the size 
 of an egg. As soon as taken from the stove put in the broken nut 
 meats. 
 
 MEXICAN CANDY.— MAPLE PANOCHE 
 
 Two cups sugar, two cups maple syrup, one cup cream, four indi- 
 vidual pats of butter. Cook until it makes a soft ball when put in- 
 to cold water. Add one cup broken walnut meats and stir until 
 creamy. 
 
 132 
 
FIG SWEET-MEAT 
 
 Soak figs in sherry wine until tender, open, stuff with a whole 
 marshmallow in center, fill in with chopped candy cherries and 
 walnuts rolled in fine sugar. 
 
 STUFFED DATES 
 
 Half lb. dates, cup pecan meats, teaspoonful cinnamon, quarter 
 teaspoonful allspice. Seed the dates, and stuff with the nut meats 
 chopped, mixed with the spices. Roll in fine sugar. 
 
 STUFFED PRUNES 
 
 Use the finest prunes, soaked in sherry until soft; remove the 
 stones, fill the center with chopped nut meats and raisins mixed. 
 Close the prune and roll in fine sugar. 
 
 CURRANT MARMALADE 
 
 One quart of currants, two oranges, pulp and rind cut in small 
 dice, one cup seeded raisins, one and one-half p'nts sugar. Make a 
 thick syrup of the sugar, add the fruit and cook until it is thick. 
 Put into air tight bottles. 
 
 GOOSEBERRY AND ORANGE MARMALADE 
 
 Ten lbs. gooseberries, four oranges, grated rind and juice, three 
 cups sugar to each lb. gooseberries, four cups raisins seeded, one 
 lb. figs chopped fine. Make the syrup, add the fruit, cook slowly on 
 back of stove until gooseberries are transparent. Bottle while hot. 
 
 DATE JAM 
 
 Two lbs. dates stoned; put them over the fire with two cups 
 water, two cups sugar, fourth of a nutmeg grated, butter size of 
 walnut. Cook syrup until it thickens, add dates, cook twenty min- 
 utes, stirring often. Put into glasses and cover with buttered paper. 
 
 FORT WORTH WAFERS 
 
 Quarter lb. dates stoned, quarter lb. figs, quarter lb. shelled pecans, 
 quarter lb. raisins seeded, quarter lb. almonds blanched and browned 
 sprinkling of salt, spoonful orange juice, very little extract of almond. 
 Chop the ingredients fine, mix well together, roll out thin and cut 
 with small, round cutter, sprinkle with fine powdered sugar. Serve 
 as Bon-Bons. 
 
 FRUIT JUICES 
 For first course at Luncheon 
 
 One quart of the juice of oranges, currants and strawberries. 
 Will require one dozen oranges, two quarts strawberries, one quart 
 currants. Crush and strain into a saucepan over the fire. As soon 
 as it steams, stir in three teaspoonfuls arrow root moistened in 
 cold water. Cook until clear, then add one-half cup sugar. When 
 it is dissolved, set away to cool. The moment of serving put into 
 the glass a small piece of ice and a teaspoonful sherry. 
 
 133 
 
NUT AND FRUIT SWEET-MEATS (Miss Cranford's) 
 
 Chop very fine one lb. figs and one lb. English walnut meats, 
 half lb. each, dates and candied cherries. Work with the hands 
 until well mixed, roll out into sheets on a board well dredged with 
 confectioners' sugar. Shape with a small cutter and roll in sugar. 
 
 PANOCHE (Mrs. Ben Eastman) 
 
 Three cups brown sugar, one cup sour cream, one cup walnuts, 
 broken in pieces, butter si/e of individual butter pat, pinch of salt, 
 half teaspoonful vanilla. Put the cream and sugar to boil, and boil 
 until a drop hardens in water. Take it off the stove, add the but- 
 ter and salt, and beat until it begins to granulate. Add nuts and 
 vanilla before it is too hard. 
 
 134 
 
FOR AFTERNOON TEA 
 
 Afternoon tea has become a custom. The sociability and friend- 
 liness of the custom has made it a habit no one seems willing to 
 give up. The following rules for making tea will be found accep- 
 table, although the grandmother's rule is a household word: 
 Except the kettle boiling be, 
 Filling the teapot spoils the tea." 
 
 I can recommend Chase & Sanborn's Orange Pekoe Blend; also 
 another blend sent me by a friend who is a fine judge of delicacies: 
 Take one part each of Oolong, Young Hyson, Imperial, and Japan, 
 two parts English Breakfast. Mix thoroughly. Use one tea- 
 spoonful of this mixture to one cup boiling water. Let it steep 
 three minutes. Never let tea boil. To each cup of tea, when 
 serving, add a little lemon syrup and half teaspoonful of Jamaica 
 rum, one lump of sugar in saucer if a guest requires more than the 
 syrup gives. 
 
 ICED TEA 
 
 Four hours before tea is required, or over night if desired, put 
 four teaspoonfuls of tea in a pitcher and pour over it one quart of 
 cold water. Cover closely and set it in ice chest. Sweeten as any 
 other tea. I advise a syrup made of sugar and water and boil five 
 or six minutes. More sugar and a slice of lemon can be added if 
 required. 
 
 LEMON SYRUP FOR TEA 
 Boil one cup sugar, one-third cup water, five minutes. Take from 
 stove and when cool add one-third cup lemon juice. 
 
 CHOCOLATE 
 
 One quart of milk in double boiler; let come to a boil. Have 
 prepared two squares of Baker's chocolate grated fine and mixed 
 with equal parts granulated sugar. Mix in thoroughly with a 
 wooden spoon. Boil slowly until the particles of chocolate are all 
 dissolved. Set on back of stove until ready to serve. Add one- 
 half teaspoonful vanilla. Serve with whipped cream, chilling the 
 cream before whipping. A spoonful of sherry in the bottom of 
 each cup is an agreeable addition. 
 
 COFFEE 
 
 One tablespoonful of coffee for each cup of water. Six spoonfuls 
 of coffee, six cups cold water, one egg and the crushed shell. Mix 
 egg thoroughly with coffee, pour on the cold water, let it stand over 
 night. In the morning put on stove in coffee pot, let boil three 
 minutes. Set back on stove to keep hot. Serve as soon as pos- 
 sible. Put a cone of paper in the nose of coffee pot to keep the 
 strength from escaping. 
 
 135 
 
CREOLE COFFEE (Mrs. Williams) 
 
 Put strong coffee made by the above rule in a lighted urn; a 
 small bowl of lump sugar, dish of candied cherries, orange peel, 
 whole spices, small flask of nice brandy. Use a wide-mouthed sil- 
 ver bowl. Put into bowl two lumps of sugar for each person, one 
 spoonful of whole cloves, three sticks of cinnamon, broken, one 
 tablespoonful orange peel. Cover this with the brandy and let it 
 burn off, stirring occasionally with silver ladle. When alcohol is 
 burned off turn in the coffee until bowl is full. Stir again and serve 
 in small after-dinner cups. 
 
 FRUIT PUNCH 
 
 The juice of twelve lemons, twelve oranges, two lbs. sugar, one 
 pint Santa Cruz rum, one pint sherry, half pint brandy, one cup 
 strong green tea; let this stand several hours in a bowl surrounded 
 with ice. I'eel and cut into dice one large pineapple, add to the 
 punch, also one cup ripe strawberries if in season. Just before serv- 
 ing add a quart of champagne. Use the same foundation, leaving 
 out the Heritors for afternoon punch. 
 
 STRAWBERRY COCKTAIL 
 
 Juice of two lemons and one orange, one cup of sugar dissolved 
 in one cup of water, one pint sherry, two teaspoonfuls rum. Fill 
 small glasses with the liquid; put the glass in center of a glass plate 
 with cracked ice around it. Arrange fresh berries with stems on, on 
 the ice. Dip berries into liquor using stems of the berries, or an 
 oyster fork. 
 
 FCC, LEMONADE 
 
 Break an egg into a tumbler, rub two lumps of sugar on the rind 
 of a lemon, getting as much of the oil as possible. Tut the sugar 
 in the tumbler, squeeze the juice of the lemon into it and half fill 
 the tumbler with cracked ice. Fill it up with water and shake vig- 
 orously with a shaker. Grate a little nutmeg over the top. If you 
 have no shaker beat the egg with a fork. 
 
 RASPBERRY SHRUB (Mrs. Deering) 
 
 Eight quarts of berries, three pints of vinegar, not too strong. 
 Let stand four days, stirring and mashing the fruit every day. 
 Strain twice through a bag. Add three lbs. of cut sugar to one 
 quart of the juice. Let it simmer an hour. Skim carefully, when 
 
 i old, bottle. Tut twos] nfuls of shrub in tumbler and till it up 
 
 with cold water. 
 
 [( F COCOA ( Rita Simpson I 
 
 Make cocoa a little stronger than usual; when cold put in ice 
 chest until thoroughly chilled; add a little vanilla. Serve with 
 sugar and cream in after-dinner coffee cups with whipped cream on 
 top and a little chopped ice. 
 
 136 
 
CIDER CUP (H. W.) 
 
 One pint of cider, one glass of sherry, one cherry-glass of brandy, 
 one liqueur glass curacao, a piece of ice, one-half orange sliced, the 
 rind of the lemon, one slice of cucumber, a little nutmeg, sugar to 
 taste. 
 
 MINT CORDIAL (Mrs. Dyer) 
 
 Crush a bunch of mint so every leaf will be broken. Soak for an 
 hour in the juice of three lemons and the grated rind of one. Boil 
 together two cups of sugar and two cups of water until syrup 
 threads. Take from fire, stir in the lemon and mint, the juice of an 
 orange and a pineapple. Cool and strain, add water enough to 
 suit your taste. Serve with shaved ice. 
 
 137 
 
MEXICAN LUNCHEON 
 
 Fruit 
 r White Soup Small Biscuits Split and Toasted 
 
 Toasted Biscuit Tomato Stuffed with Shrimps 
 
 Olives Fish with Tomato Sauce Chili Rellenos 
 
 ( !hicken 
 
 Salpicon of Vegetables Mexican Rice 
 
 Celery Chili Con Carne Hot Rolls 
 
 Pimento Salad Toasted liiscuit 
 
 Chocolate Mexican Wafers 
 
 RULES FOR MEXICAN LUNCHEON 
 
 WHITE STOCK FOR MEXICAN SOUP 
 
 A knuckle of veal, one fowl, one onion, two stalks of celery, one 
 small turnip. Allow one quart of cold water to each lb. of meat 
 and hone. Put all in a kettle and let simmer four or five hours. 
 Strain into an earthen howl and let cool, uncovered. When cold 
 remove all the fat on top, put the stock into a stew-pan to heat, 
 season with salt, pepper, and a spoonful of the meat of ground 
 pumpkin seeds. If in season a flower of the vine. 
 
 TOMATO STUFFED WITH SHRIMPS 
 
 Six large tomatoes. Cut off the blossom end, remove the pulp. 
 Brown one spoonful of butter, add the pulp and the cut-off end of 
 the fruit. Cook until smooth and thick. Season with salt, pepper, 
 a few drops of onion juice and chopped parsley. Soak one slice of 
 bread, press dry, add to the tomatoes, (hop tine, one small can 
 oi shrimps, add to the sauce and mix well. Fill the tomato shells 
 with this mixture, sprinkle buttered crumbs on top; put a small 
 piece of butter on top of each tomato, bake in a flat pan with a 
 very little water on the bottom. bike until brown. Serve with 
 remainder of cooked tomato same and rice. 
 
 MEXICAN RICK 
 
 One cup of rice washed well and dried. Put a large spoonful of 
 lard in the bottom of an iron pot. When it is hot add a little salt, 
 droii ' n the rice, stirring all the time until it is a light brown; two 
 onions cut in dice, add to the inc. then add one-half can of mashed 
 tomatoes. Cook five minutes. Season with cayenne, cover with 
 boiling water, cover the kettle closely and let simmer an hour. 
 
 STUFFED GREEN PEPPERS 
 
 Stuff the peppers with the same mixture as the tomatoes. Bake 
 and serve with rice. 
 
 138 
 
CHICKEN ENTREE WITH CHEESE IN SHELLS 
 
 Boil chicken, cut meat from bones, mix with pouelette sauce, then 
 add asparagus tips, which have been cooked. Put in shells, sprinkle 
 each shell with Parmesian cheese and bake. 
 
 I'OULETTE SAUCE: Mix one spoonful of butter with a half 
 spoonful of flour until smooth, stir over fire until well dissolved. 
 Beat yolks of two eggs, add one-half cupful of cream or milk, 
 stir in the butter and flour, add another half cupful of milk. Cook 
 until thick. Season with salt and pepper. 
 
 CHILI (ON CARNE 
 
 One and one-half lbs. round steak, cut into small pieces. Put 
 into an iron pot heated very hot, cook until brown on both sides. 
 Mix one and one-half spoonfuls of lard and one spoonful of flour to 
 a paste. Let it cook a few minutes with the meat. Add two cups 
 boiling water. Remove the seeds from three peppers, boi 1 them 
 until skin can be removed, mash soft, add one large tomato, mash, 
 add a pinch of *camenas and salt. Put all with the meat and cook 
 half an hour. If it seems too dry add more boiling water. ft 
 should have quite a gravy. Let it simmer for some time. 
 
 CONTRIBUTED BY A MEXICAN LADY 
 
 I'KIJOLES 
 
 Use kidney beans if the Mexican beans are not to be had. Soak 
 them over night, drain, and simmer until tender. Heat to a boiling 
 point three spoonfuls of nice lard in frying-pan. Stir in the beans, 
 stirring until the fat is absorbed. Season with salt and pepper. 
 
 SALPICON OF VEGETABLES (Mexican) 
 
 Slice one large onion in hot butter, add two ears of corn cut from 
 the cob, one pint okra sliced fine, one large tomato, one sweet, 
 green pepper chopped. Sl';im>h with salt, and fry in the butter 
 until tender. 
 
 CHICKEN SOUP NO. 2 (Miss Henry) 
 
 Cut the chicken in small pieces, and boil it. Add salt, pepper, 
 one clove of garlic, little camenas, pimentos, onion and rice. Cover 
 it closely and boil it. ■ Then it is good." 
 
 "ATOLI" (To be used at "Mareanda") 
 
 Mix corn meal slowly in boiling water. Add three spoonfuls 
 grated chocolate dissolved, and the same quantity of sugar. ( look 
 until it thickens, and is smooth. Stir and beat it smooth. 
 
 CHILI RELLENOS 
 Red peppers and rice fried with the vegetables. 
 *Camenas: A small seed used for flavoring. 
 
 139 
 
MISCELLANEOUS 
 
 ANCHOVY WD EGG TOAST 
 
 'One slice of toasted French bread, a carefully poached egg for 
 each person to be served. Dip the edges of the toast in boiling, 
 salted water and place in a hut plate. Spread the toast lightly 
 with butter and then with anchovy paste, then put the poached egg 
 in the center of each slice of toast. A relish for first course at 
 dinner. Spinach chopped tine and mixed with hot cream sauce 
 may lie used instead of the egg with a ring of red peppers on top 
 of the spinach. 
 
 S \ I. I'M OX OF FRUIT 
 To be served in glasses after the roast 
 Cut a pineapple into small dice; cut in two and remove the seeds 
 from one lb. of white grapes; the pulp of one grape-fruit, a cupful 
 of water and a cupful of sugar boiled to a thin syrup; pour it over 
 the fruit, let stand until cold, then add a large spoonful of rum; 
 put the mixture into a freezer, pack in ice and salt until ready to 
 serve. Stir the mixture now and then. 
 
 ORANGES IN THEIR OWN SHELLS (Miss Kirkpatrick) 
 
 ('ut the fruit in halves across, take out the pulp and cut in dice 
 sprinkle with sugar and place in ice (best. Add a spoonful of 
 sherry wine. Cut the tops of the orange shell in points. Make a 
 handle of white wire wound with green ribbon. Fill the basket 
 with the fruit just before serving. Use grape-fruit the same as 
 oranges. 
 
 TO SERVE CREAM CHEESE ( H. C.) 
 
 Mould cream cheese in a square butter mould; place on lettuce 
 leaf, with a silver knife for cutting it; all on tray with a glass of 
 liar le due, and toasted crackers. Serve with salad. 
 
 CREAM CHEESE WALNUTS (Mrs. Dyer) 
 Cream cheese made into a paste, season with salt and paprika, 
 form into balls the si/e of a walnut, put on each side one-half an 
 English walnut meat. Serve with salad. 
 
 CHEESE WAFERS ' 
 
 Sprinkle zephyrettes with grated cheese, a little cayenne. Put 
 on tin and bake until the cheese is melted. Serve with soup or 
 salad, or with tea. 
 
 ANCHOVY CRACKERS 
 
 Small soda crackers buttered and toasted, spread with anchov) 
 paste, a thin slice of lemon on top. Used as an appetizer. 
 
 FIRST COURSE FOR WINTER LUNCHEON (L. P. W. ) 
 
 liutter and brown in oven, Freni h bread round. Spread with a 
 little anchovy paste. < )n each, place a round of hard boiled egg, 
 i over with a teaspoonful of mayonnaise dressing. Sprinkle with a 
 few capers- 
 
 140 
 
BOUILLON MAGGI 
 
 An article made for the American market, to be had from the 
 best grocers. 
 
 BOUILLON MAGGI (G. K.) 
 
 One teaspoonful of maggi, one of sherry, one cup boiling water, 
 a thin slice of lemon on each cup. Season with salt and pepper. 
 Serve with toasted crackers. 
 
 CONSOMME SOUP 
 
 A clear stock made of beef or veal bones, or both together. Serve 
 with consomme' croutons of cheesed bread. 
 
 CROUTONS OF CHEESED BREAD: Cut slices of stair 
 bread into round or square shapes. Saute them in a little butter 
 until light brown. For eight croutons, grate six ounces of stale 
 cheese. Put in a saucepan with a scant teaspoonful butter, one 
 teaspoonful tomato catsup. Stir over the tire until cheese is melted, 
 then spread over the croutons. Just before the soup is sent in, 
 place the croutons in a hot oven until cheese is soft. Serve at 
 once on a hot plate. 
 
 TO SERVE Win I CONSOMME 
 
 Beat well the yolks of two eggs anil one whole egg, add one-third 
 teaspoonful salt, one-half cup clear beef stock. Pour the mixture 
 into a small pan one-half inch deep, set the pan in hot water, put 
 in a very moderate oven, so the custard will set without browning. 
 When firm let it become perfectly cold, cut into cubes, put tin- 
 cubes carefully into the toureen on top of the consomme. Serve 
 two or three to each portion of soup. 
 
 OYSTER COCK TAIL XO. 1 
 
 Mix two teaspoonfuls grated horse-radish, one-fourth teaspoonful 
 tabasco sauce, two spoonfuls tomato catsup, juice of two lemons, 
 one teaspoonful salt; divide this liquid into six or eight cocktail 
 glasses and stand each glass in center of an oyter plate filled with 
 cracked ice. Five or six oysters on half-shell, the cups filling the 
 space usually for lemon. Dip the oysters in the liquid at will. The 
 liquor may be served in red pepper shells, the seeds having been 
 removed. Served with graham bread sandwiches. 
 
 I iVSTER COCKTAIL 
 
 Mix together one-fourth teaspoonful horse-radish grated, one 
 teaspoonful lemon juice, two drops tabasco sauce, half teaspoonful 
 Worcestershire sauce, one teaspoonful tomato catsup. Six small 
 oysters for each person. Put the liquid mixture in cocktail glasses. 
 Rinse carefully and drain the oysters and add them when ready to 
 serve. 
 
 141 
 
ORANGES WITH PURPLE AND WHITE GRAPES 
 
 Cut oranges in eights half way down; do not separate the skin 
 altogether but turn back and roll toward the center. Fill the 
 sp ii es with purple and white grapes seeded, the pulp of the oranges 
 cut in dice and sprinkled with sugar. Place in individual glasses. 
 Serve as an appetizer at dinner or luncheon. 
 
 AFTER DINNER COFFEE (Mrs. Verrill's) 
 To serve in drawing-room. 
 Make a pot of coffee the usual way and serve in silver coffee pot. 
 Cut oranges in halves, turn the skins wrong side out half way down, 
 leaving the bottom attached to the fruit. Place orange face down 
 on a small plate, leaving the cup of orange skin turned up. Pour 
 into this cup a little brandy on one lump of sugar. Light the 
 brandy with a taper, let it burn until alcohol is burned off, then 
 with a teaspoon add the liquerer t<> a small cup of coffee which was 
 served when the fruit was brought in. Serve with this coffee 
 celery-hearts and wafers. 
 
 TOMATO JAM 
 
 I 'eel and cook until tender, four lbs. of ripe tomatoes; add two 
 lbs. brown sugar, one pint vinegar, two teaspoonfuls clove, cinna- 
 mon and salt; simmer four hours. I'd be used with beefsteak or 
 roa ■ beef. 
 
 SALTED ALMONDS 
 
 Blanch a quarter of a lb. of Jordan almonds and dry with towel. 
 Put one-third cup of olive oil in a small saucepan. When hot put 
 in a quarter of the almonds and fry to a delicate brown, stirring to 
 keep them in motion. Skin them out and brown the rest. 
 
 142 
 
GENERAL REMARKS 
 
 An acid sauce is the most suitable sauce for fish. Tartar, Sauc 
 Piquant, stewed gooseberry, grated horse-radish sauce with veal or 
 beef. Bread sauce, celery, olives, cranberry jelly and cranberry 
 sauce with chicken or turkey. Beaunaise sauce, mushroom, horse- 
 radish or oyster with beefsteak. Crape jelly, celery sauce and 
 black currants with venison. Dread sauce, celery with quail and 
 squab. Cream sauce with fried chicken. Sweet pepper salad and 
 corn fritters with cold tongue. 
 
 Use "latest wrinkle peas" with cream sauce, when fresh peas are 
 out of season. 
 
 Color cream of celery soup with a pinch of green coloring, spinach 
 or leaf green. 
 
 When sweet-breads first come from the market, put them in cold 
 water for two or three hours, then remove the membranes, cut with 
 silver knife, put in salted water with a tablespoonful of lemon juice. 
 The lemon juice is added to harden them. Heart sweet-breads are 
 best. 
 
 If baking powder is used in cake, add it the last thing after the 
 other ingredients have been well mixed, just before baking. 
 Zest is the outside rind of a lemon or orange. 
 
 One or two spoonfuls of sherry served in each cup of chocolate 
 makes a good change. 
 
 Nothing new under the sun ! " 
 
 There are many ways of doing the same thing, as you have no 
 doubt already discovered. You will also find that the foundation 
 of all mixtures which seem new, are really the good, old, tried 
 recipes, many of which I have given. I have not attempted to 
 tempt you with high-art cookery, or many fancy dishes. These 
 change as new products appear in the market. I do believe in fol- 
 lowing the way pointed out in this collection of recipes, you will 
 have no reason to find fault with the result. 
 
 A tablespoonful of vinegar in hot lard will prevent doughnuts 
 from soaking fat. 
 
 A few drops of lavender oil in a dish of hot water set in the 
 dining room just before dinner is served, gives a delightful freshness 
 to the atmosphere of the room. 
 
 Pass salted nuts, olives and radishes, all through the dinner. 
 
 Use thin soups for dinners, thicker soups for luncheons. 
 
 Half a slice of bread in the cake box will keep the cake moist. 
 
 Do not use a dover egg beater for beating meringue, but an egg 
 whip until the whites are frothy. Then add a small lump of cream 
 of tartar and whip again. 
 
 Use Gebhardt's Eagle Chili Powder for the Mexican recipes. 
 
 C'EST TOUT 
 
 143 
 
THE SPOILER 
 
 A woman there was and she wrote for the press, 
 
 (As you or I might do); 
 She told how to cut and fit a dress, 
 And how to stew many a savory mess, 
 But she had never done it herself ; I guess, — 
 
 (Which none of her readers knew). 
 
 Oh ! the hour we spent and the flour we spent, 
 
 And the sugar we wasted like sand, 
 At the hest of a woman who never had cooked, 
 (And now we know that she never could cook) 
 And did not understand. 
 
 A woman there was and she wrote right fair, 
 
 (As you or I might do), 
 How out of a barrel to make a chair, 
 To be covered with chintz and stuffed with hair, 
 T would adorn any parlor and give it an air ! 
 
 (And we thought the tale was true). 
 
 Oh ! the days we worked and the ways we worked, 
 
 To hammer and saw and hack, 
 In making a chair in which no one could sit, — 
 A chair in which no one could possibly sit. 
 
 Without a crick in his back. 
 
 A woman there was and she had her fun, 
 
 (Better than you or 1) ; 
 She wrote recipes and she never tried one, 
 She wrote about children, — of course she had none ; 
 She told us to do what she never had done, 
 
 (And never intended to try). 
 
 And it isn't the toil and it isn't the spoil, 
 
 That brims the cup of disgrace ; 
 It's to follow a woman who didn't know beans, 
 (A woman who never had cooked any beans), 
 
 But wrote and was paid to fill space. 
 
 — Congregationalist. 
 
 144 
 
H 33 89 
 
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 N. MANCHESTER, 
 t^y INDIANA 46962