Class TjiSJS- Book ^11_ Gopyriglit}^?. COPYRIGHT DEPOSm THE ROCKY MOUNTAIN COOK BOOK For High Altitude Cooking. H By CAROLINE TRASK NORTON Graduate of the Boston School of Domestic Science. Formerly Teacher of Cooking at the School of Domestic Science, Denver, Colo. This Book is adapted to cooking in both high and low altitudes. All the receipts given have been thoroughly tried by the author. Edited and Published by CAROLINE TRASK NORTON 661 Humboldt St., Denver, Colo. COPYRIGHT, 1903, By Caroline Trask Norton. THIRD EDITION Copyright, 1918. .JAN -7 i9i8 ' TH«w P. ROBINSON PRINTINO CO. OENVSR. COLO. ©GI.A481545 r:> This book is dedicated to my Denver friends, whose words of encouragement and appreciation have so greatly aided me during my two years of work with them. PREFACE In publishing the third edition the author has added many more pages, and wholly reconstructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the au- thor, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212°. In Denver, where the air is much lighter,it boils at 202°. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl's education is complete without such a course. An intel- ligent knowledge of cooking will enable them to feed their family with less expense and giving them the variety the familj' requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledge in the art of cooking. GENERAL RULES, Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standard measuring cup. Scald milk over hot water. Cook vegetables in freshly boiled salted water. To butter crumbs — one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs. To extract the juice from onions, cut across the grain, cutting in halves and grate. TABLE OF CONTENTS. Page Breads 9 Breads with Baking Powder 20 Griddle Cakes 26 Cereals 29 Soups 30 Cream Soups 39 Summer Soups 47 Fruit Soups 47 Fish 49 Shell Fish 57 Lobsters 64 Meats 67 Pork 77 Mutton and Lamb 82 Veal 87 Poultry 94 Game 108 Entrees 114 Fritters 138 Vegetables 141 Sauces 169 Puddings and Ice Cream Sauces 180 Cheese Dishes 186 Salads 191 Eggs 215 Sandwiches 225 Canapes 231 Pastry 234 Hot Puddings 244 Cold Desserts 264 Frozen Desserts 282 Sherbets 283 8 TABLE OF CONTENTS. Page Punches 286 Ice Creams 289 Sauces for Ice Cream 296 Mousses 298 Parfaits 299 Cakes 304 Fillings for Layer Cake 329 Icings for Cakes 332 Gingerbread, Doughnuts, Cookies and Cream Puffs 335 Compotes, Preserving, Jellies and Pickles 339 Preserving 341 Canning 344 Jams or Marmalades 346 Jellies 347 Pickles 348 Candies 355 Beverages 359 Invalid Cookery _ 366 BREADS. All measurements level, with the exception of baking powder, which is measured roundingr with the side of tlie can. Sift flour before measuring. One-half the amount of yeast can be used in the following' receipts if preferred, allowing more time. In all of the receipts given for bread or rolls with the amount of yeast used the bread or rolls can be started in the morning and finished by noon. ROMAN WAR BREAD. Put in a mixing bowl two cups of Roman meal, one cup of graham meal, and one-half cup of white flour, two teaspoonfuls of salt. Pour over it two cups of scalded milk, or half potato, or rice water, hot. Add one yeast cake that has been dissolved in a half cup of lukewarm water. Beat thoroughly for a few minutes, put in a warm place to rise over night; in the morning add enough white flour to knead. After a thorough kneading, set to rise well covered, until double the bulk. Make out in loaves, let rise again twice the size, bake one hour. This amount will make two loaves of bread and a pan of biscuits. WAR CORN MEAL BREAD. Into a sauce pan put one cup of milk and one cup of water that potatoes or rice have been boiled in. Add one cup of water. Let this come to a boil, adding two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of yellow corn meal, cook for five minutes, stirring, dissolve one yeast cake in half 10 ROCKY MOUNTAIN COOK BOOK. a Clip of Inkewann water. Wlien the corn meal mix- ture is cool add the dissolved yeast, cover, set in a warm place to rise over night. In the morning stir in one cup of corn meal, one of whole wheat flour, and one-half cup of white flour, if needed. Take out on the board, knead until bubbly, let rise double the bulk, make into loaves, let rise double the bulk again. Bake one hour in mod- erate oven. MILK BREAD. cups of milk (scalded). cake of compressed yeast, dissolved in half a cup of lukewarm water. 2 teaspoonfuls salt. 1 tablespoonful of sugar. Flour enough to make a stiff dough — 6 or 7 cups. Pour the hot milk over the sugar and salt. When cool add the dissolved yeast cake, then with a knife cut in the flour and knead for twenty minutes. Put in a w^arm place to rise. When risen twice the bulk, cut down and let rise again. Make out in two loaves and a pan of biscuits, rise double the bulk in the pan. Bake the bread fortv-five minutes. MILK BREAD (With Sponge). Pour two cups of scalded milk onto one table- spoonful of sugar, two teaspoonfuls of salt. When cool add one yeast cake dissolved in one-half cup of lukewarm water. Stir in three cups of flour, beat well. Let rise until light and bubbly, about an hour, then add enough flour to knead, and knead twenty minutes. Let rise and bake the same as milk bread. BREADS. 11 WATER BREAD. 2 cups boiling water. 1 yeast cake. 2 tablespoon fills biittei-. 2 teaspoonfuls salt. 1 tablespoonful sugar. Put butter, sugar and salt in mixing bowl, add the boiling water; when cool add dissolved yeast cake, then put in enough flour to knead. Knead and let rise the same as directed for milk bread. CHEESE BREAD. Stir one cup of grated cheese in a sponge for two loaves of bread, mix and make the same as any of the above rules for bread. DATE BREAD. 1 cup of milk. 1/2 cake compressed yeast y^ cup of milk. 1 teaspoonful salt. 14 cup of molasses. 1 cup of dates. 2 cups of whole wheat flour and white flour to kuead. The milk is scalded and cooled. Mix the yeast with the one-fourth cup of milk. Add the rest of the milk with the salt, molasses and dates, chopped rather coarse. Then stir in the flour. At first put in two cups of whole wheat flour then add as much more as is required. When double in bulk shape into a loaf and when again light raise and bake one hour. WALNUT BREAD. Stir one cup of chopped walnuts in a sponge for two loaves of bread, and proceed as above. Either of these two breads are good to serve wdth salads or Dutch luncheon. 12 ROCKY MOUNTAIN COOK BOOK. WHOLE WHEAT BREAD. 2 cups of milk scalded. 1 tablespoonful sugar. 2 teaspoonfuls salt. 1 yeast cake. 1 cup white flour. 5 or 6 cups of whole wheat flour, or enough to knead. Make the same as milk bread with sponge. GRAHAM BREAD. Make the same as whole wheat bread, using one Clip of flour and the rest graham. Graham is not as nutritious as whole wheat. BRAN BREAD. Soften half cake of compressed yeast in one cup and a half of water. Add one cup and a half of scalded and cooled milk. Add also one tablespoonful of shortening and teaspoonful of salt. Two table- spoonfuls of molasses. Two cups of bran and three cups of white flour. (One of Graham and two of white flour may be used.) Mix all together thor- oughly and turn into two bread pans. When light bake about sixty minutes. RYE BREAD. Rye bread may be made the same as whole wheat, using two tablespoonfuls of molasses in place of the sugar, if preferred. ROLLED OATS BREAD. Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one tea- spoonful of salt, and one teaspoonful of butter. Dis- solve one yeast cake in half a cup of lukewarm water. BREADS. 13 Wlien cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same ; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes. NUT BREAD. 1 scant Clip of nuts. 1 teaspoonful of salt. IV2 cups of flour. 1 beaten egg. % cup of sugar. 1 cup of milk. 2 teaspoonfuls of baking powder. Mix well and pour in pan. Let remain one-half hour. Then bake three-quarters of an hour. PARKER HOUSE ROLLS. 2 cups scalded milk. 4 tablespoonfuls butter, 2 teaspoonfuls salt. 2 tablespoonfuls sugar. 1 j'east cake. Pour the hot milk over the sugar, salt. When cool, add yeast cake that has been dissolved in one-half cup of lukewarm water, then beat in thor- oughly three cups of flour. Let rise until light and bubbly, then add butter and flour enough to knead. Knead about ten minutes. Let rise twice the bulk. Shape the rolls. Let rise in the pan until twice the size. Bake in a quick oven fifteen minutes. POTATO ROLLS. One cup sweet milk scalded, with three-fourths cup shortening. One-half cup of sugar. One tea- spoonful of salt. Add one cup of mashed potato. When cooled add one dissolved yeast cake, one beaten egg and one cup of flour. Mix well and let rise two 14 ROCKY MOUNTAIN COOK BOOK. hours. Then add six cnps of flour, knead well. Let rise one and a half hours. Roll out thin, cut with biscuit cutter. Dip each piece in melted butter. Place two together. Eise again an hour and a half and bake twenty minutes. BREAD STICKS. Make the same as Parker House rolls. Mould in small hnlls, then roll under the hand, on the board, in thin sticks about six inches long. Let rise slowly, placing them in the pan one inch apart. Bake in a slow oven that they may dry before browning. Serve with soups or salads. CINNAMON ROLLS. Make the same as Parker House rolls. Roll the dough one-half inch thick, spread with a thin layer of melted butter and cinnamon. Poll up like jelly roll. Cut in slices an inch thick, place them on a well-greased pan one inch apart, sprinkle the top with a little powdered sugar. Let rise in the pans twice the size. Bake in a quick oven fifteen minutes. Parker House dough can be made in braids, cres- cents or rolled and cut the same as for cinnamon rolls, without the spice, sugar and currants. To Make Crescents. — Poll the dough until only an eighth of an inch thick. Cut in pieces about four inches square, and then into triangles. Hold the apex of the triangle in the right hand, roll the edge next to the left hand over and over towards the right, stretch the point and bring it over and under the roll. Bend the ends of the roll around like a horseshoe. Let rise twice the size. Bake in a quick oven. BREADS. 15 CORN MEAL ROLLS. 1 cup scalded milk, 1 cup corn meal. 1 cup wheat flour. 1 yeast cake. 1 teaspoonful of salt. 1 tablespoonful each of su- gar and butter or short- Poiir the hot milk onto the corn meal, salt and sugar, "when cool add the yeast that has been dis- solved in one-third cup of lukewann water, then beat in the cup of flour, cover, and let rise overnight; in the morning mix with it enough white flour to knead, and the shortening. Knead thoroughly, let rise slowly twice the size, make out the same as Parker House rolls, let rise in the pans, slowly, until light ; bake in a hot oven twenty minutes. BUNNS. 1 cup scalded milk. I 1 egg. a tablespoonfuls sugar. ( 1 yeast cake, 2 tablespoonfuls butter. I 2 cups of flour. 1 teaspoonful salt. | Pour the hot milk over the salt, sugar and butter. When cool add the yeast that has been dissolved in one-half cup of lukewarm water, and the egg well beaten. Beat in the flour, let rise about two hours, then cut in flour enough to make a stiff dough with one-half cup of well washed currants and one tea- spoonful of cinnamon. Let rise again twice the size. Shape in small balls, place on buttered pan. When well risen bake in a quick oven fifteen minutes. Brush over with milk just before taking from the oven. HOT CROSS BUNNS. Dissolve one cake of yeast in one-half cup of luke- warm water ; scald two cups of milk, when cool add 16 ROCKY MOUNTAIN COOK BOOK. the jeast, two teaspoonfuls of salt and three table- spoonfuls of sugar. ]\rake a sponge by adding abont three cups of flour. Beat briskly a few minutes, set aside to rise, w-hen light and bubbly add two beaten eggs, one-half cup of well cleaned currants, and one- fourth cup of softened butter, flour enough to knead, let rise twice the bulk, then roll in sheet, cut in rounds, place in the pan. '^^^len double the size, cut with scissors a cross on top of each bunn. Bake about twenty minutes, then brush the tops with a paste made by boiling two teaspoonfuls of cornstarch with one cup of boiling water, first softening the starch with a little cold water, sprinkle with sugar, di*y in the oven. SQUASH BREAD. 1 cup squash, stewed and sifted. 1 tablespoonful sugar. IVa cups scalded milk. 1 teaspoonful salt. 1 teaspoonful butter. 1 yeast cake. Flour enough to knead. Mix the sugar and salt and squash, add butter and hot milk. ^Yhen cool add yeast cake that has been dissolved in one-half cup of warm water. Add flour. Knead twenty minutes. Let rise until light, shape in loaves, let rise and bake. RAISED CORN BREAD. Heat two cups of milk or the same amount of water that potatoes or rice have been boiled in. Let this come to the boiling point. Add two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of sifted corn meal. Stir and cook for five minutes. Remove from the fire. "When cool add one yeast cake that has been dissolved in one-half BREADS. 17 cup of lukewarm water, cover, set in a cool place to rise over night. In the morning stir in one cup of corn meal, the rest M'hite flour or whole wheat. Knead thoroughly. Grease the hread pan, put back the dough, let rise slowly until double the bulk, then shape in loaves, rise twice the size, and bake slowly for one hour. This amount makes two loaves. BARLEY AND WHEAT BREAD. Prepare as above, using two (2) cups of barley flour and the rest wheat flour. Molasses can be used in place of sugar. FRENCH ROLLS. Soften one yeast cake in half a cup of lukewarm water. Stir in flour enough to make a stiff dough. Knead and shape into a ball, score on the top in two parallel cuts. Put the dough in a bowl of lukewarm water, the cuts upward, and set aside in a warm place. In a few minutes the ball will swell and float, then remove to a pint of lukewarm water in which one- fourth cup of butter has been melted. Add two tea- spoonfuls of salt and flour to make a stiff dough, knead fifteen minutes. Set aside until it has risen twice the bulk, then shape in rolls. Take a small ball of the dough, roll under the hand to give an ob- long shape with pointed ends. Set some distance apart on the baking pan and let rise to double the bulk. Score the tops diagonally with a sharp knife. When nearly baked brush over the tops with milk. Return to the oven to finish baking. 18 ROCKY MOUNTAIN COOK BOOK. BEATEN BISCUIT. 4 cups flour. I 1^ teaspoon fill salt. 14 cup lard. ( 1 cup cold water. Rub lard and salt in the flour and mix with the water to a stiff dough. Knead ten minutes, then beat hard with a rolling pin or beater, turning it over and over until it begins to blister and is light and puffy. Then cut with a small biscuit cutter, place some dis- tance apart on the pan, prick with a fork. Bake in a hot oven twenty minutes. GERMAN COFFEE CAKE. Dissolve one yeast cake in one-half cup warm water, add it to one cup of scalded and cooled milk, with flour enough to make a stiff batter. Let rise. When light and bubbly add one-third cup melted but- ter, one-fourth cup sugar, one-half teaspoonful salt, one egg, well beaten, grating of lemon rind and flour to make a stiff batter. Beat well. Let rise twice the bulk, then spread in a dripping pan, cover and let rise again. When risen, brush over with beaten egg and dust with sugar and cinnamon mixed. Bake in a hot oven twenty minutes. RUSKS. 1 yeast cake. 1/0 teaspoonful salt. Flour. 1 cup scalded milk. 2 tablespoonfuls butter. 2 tablespoonfuls sugar. 2 eggs. Make a sponge of the milk, salt and yeast that has been dissolved in half a cup of warm water. Add flour enough to make a pour batter. When it is light and full of bubbles, add the butter, sugar and well beaten eggs. Stir in enough flour to make a stiff BREADS. 19 dough. Knead it twenty minutes. Let it rise to double the bulk. Then mould with the hands into ob- long biscuits the shape of an egg. Place them in the baking pan near together, let rise double the bulk. When ready for the oven brush over the top with milk and sprinkle sugar over them, if liked sweet. Bake in a hot oven about twenty minutes. BRIOCHE CAKES. 1 cup of scalded milk. V3 cup sugar. Vz yeast cake. 114 cups flour. 2 eggs. 1/3 cup melted butter. 14 teaspoonful salt. Grate rind of half lemon, and juice of half lemon. Dissolve yeast in lukewarm milk, then add to it one and one-half cups of flour and the sugar and salt; cover well, rise until light and bubbly, then add well beaten eggs and remaining ingredients, adding a cup and one-half more of flour, beating it in well. Let rise twice the bulk, then roll on slightly floured board. Roll half an inch thick, spread with softened butter, fold both sides to the center, to make three layers; cut off strips three-fourths of an inch wide. Cover and let rise. Take each piece and fold the ends to- gether, forming a circle. Let rise again twice the size and hake twenty minutes. ZWIEBACK. Make the receipt for rusks in one large loaf the same shape as the rusks, or two loaves can be made from it, if liked small. Rise and bake well. When cold, cut in half-inch slices and dry them in a very slow oven, until dried through and of a deep yellow. 20 ROCKY MOUNTAIN COOK BOOK. BREADS WITH BAKING POWDER. All measurements level, with the exception of baking powder, which Is measured rounding with the side of tlie can. Sift flour before measuring. BAKING POWDER BISCUITS. 2 cups white flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder. 2 tablespoonfuls butter. (Lard can be used if wished). Milk to make a soft dough. Sift flour, salt, baking powder together, rub in the butter, add the milk gradually, cutting it in with a knife. Turn onto a well-floured board, knead it quickly to get in shape. Eoll out half an inch thick. Cut in biscuits and bake in a hot oven at once. ENTIRE WHEAT BISCUITS. Make the same as baking powder biscuits, using the entire wheat flour with one-third white flour. CREAM SCONES. 2 tablespoonfuls butter. 2 eggs. 1/3 cup cream. 2 cups flour. 2 teaspoonfuls baking- powder. 14 teaspoonful salt. Sift dry materials together, work in the butter with the fingers, beat eggs well and add to the cream. Stir this into the dry materials and butter. Roll out three-fourths inch thick. Cut in diamond shape; brush over with white of egg, slightly beaten, sprin- kle with powdered sugar. Bake ten minutes in hot oven. BREADS WITH BAKING POWDER. 21 SHORT CAKE. 4 cups flour. 3 teaspoonfuls baking powder. 1/2 tablespoonful salt. 8 tablespoonfuls butter. Milk enough to roll out. Sift dry materials together, mix in the butter with the fingers, then add milk gradually. Do not use more flour than necessary to roll. Divide the dough in halves. Eoll out one-half inch thick, place one-half in buttered pan, spread over Avith melted butter, place the other half on top of it and bake twenty minutes in hot oven. Remove from pan. Take top layer off. Butter the inside well of both layers. Cover the bottom layer thickly with crushed sweetened fruit and a layer of whipped cream. Place the other layer on top. Cover the top with whipped cream, colored with the fruit juice if liked, or fruit sprinkled over the top. Serve while warm. CREAM MUFFINS. 1 cup cream. 2 eggs, beaten separately. 2 cups flour. V2 teaspoonful salt. 2 teaspoonfuls baking powder. Mix in order given, sifting dry materials to- gether. Add cream and yolks well beaten, then fold in the whites stiffly beaten. Bake in gem pans to serve at once. ENGLISH MUFFINS. Beat two eggs very light, add one teaspoonful of salt and two tablespoonfuls of softened butter, one tablespoonful of sugar, one cup of warm milk, and one-half yeast cake dissolved in one-half cup of warm 22 ROCKY MOUNTAIN COOK BOOK. water; stir in enough flonr to make a stiff batter, beat thoroughly and let stand over night in a cool place. In the morning beat thoroughly again, turn into Avell-buttered muffin pans and let rise slowly for one hour, then bake about twenty minutes. RICE MUFFINS. 1/2 cup well-cooked rice. IV2 cups white flour. 2 teaspoonfuls baking powder. l^ teaspoonful salt. 1 tablespoonful sugar. 1 tablespoonful melted butter. 1 cup milk. 2 eggs. Sift flour, salt, sugar and baking powder to- gether, then add rice, well l)eaten eggs, milk and but- ter. Bake in muffin pans for twenty minutes. MUFFINS. 1 tablespoonful melted butter, 1 egg. 1 cup milk. 2 cups flour. 2 teaspoonfuls baking powder. 14 teaspoonful salt. 1 teaspoonful sugar. Sift flour, salt, sugar and baking powder together. Stir in the beaten egs:, milk and melted butter. Bake in hot gem pans ten or fifteen minutes. Rye Muffins. — Can be made the same, using one cup and a half of rye and one-half cup of white flour. Entire Wheat Muffins. — Made the same as muf- fins, using one cup and a half of entire wheat and one-half cup of white flour. Graham Muffins. — Make the same as muffins, using one and one-half cups graham to one-half cup of white flour. BREADS WITH BAKING POWDER. 23 BARLEY MUFFINS. 1 cup barley meal. 1 cup white flour. 1 tablespoonful sugar. 1 tablespoonful shortening. 1 egg. 14 teaspoonful salt. 1 cup milk. 2 teaspoonfuls baking powder. Sift dry materials together. Add melted shorten- ing, beaten egg, milk. Beat briskly. Bake in muf- fin pans for fifteen minutes. BRAN MUFFINS. Beat 2 eggs light. Add 1 teaspoonful salt. l^ cup of brown sugar or molasses. 2 cups of sweet milk. 3 cups of bran. 1 cup of white flour with 2 slightly rounding teaspoonfuls of baking powder. POP-OVERS (For Colorado Altitude.) 1 cup milk. I 2 eggs. 1 cup flour. I 1/3 teaspoonful salt. These can be made with one egg at low altitude. Mix the salt with the flour. Beat the yolks well and add to the milk ; then add slowly to the flour to make the batter smooth ; then fold in the whites that have been beaten stiif. Fill the hot greased gem pans half full. Bake at once in a hot oven for thirty min- utes. DATE GEMS. Beat two eggs very light, add one cup of milk, one-half cup of finely chopped dates, one cup of whole wheat flour and one-half cup of Avhite flour sifted, with one teaspoonful of baking powder, a little salt, a tablespoonful melted butter ; beat thoroughly ; bake in hot gem pans in hot oven for about fifteen minutes. 24 ROCKY MOUNTAIN COOK BOOK. SALLY LUNNS. 2 cups flour. 2 teaspoonfuls baking powder. 14 teaspoonfiil salt. 2 eggs, beaten separately. •% Clip milk. i/> cup melted butter. Mix flour, baking powder and salt. Add the beaten yolks and melted butter; then add the stiffly beaten whites. Fill the muffin ring-s half full and bake ten minutes in hot oven. If liked sweet, add two tablespoonfuls of sugar to the flour. CORN CAKE. 2 teaspoonfuls baking powder. 2 eggs, beaten separately. 1 y^ cups milk. 11/2 cups flour. '/4 teaspoonfiil salt. 1 cup yellow corn meal. 2 tablespoonfuls sugar. 2 tablespoonfuls butter. Cream, butter and sugar together. Sift meal, flour, salt and baking powder together; add to them the creamed sugar and butter, beaten yolks. Mix well. Add milk slowly, and lastly whites beaten stiff. Bake in muffin rings or in a pan in hot oven. CORN CAKE (Mrs. Lincoln). 1 cup corn meal. 14 cup flour. 14 teaspoonful salt. 2 teaspoonfuls baking powder. 1 tablespoonful melted butter. 1 tablespoonful sugar. Yolks of two eggs, white of one. iVi cups milk. Bake in a brick-loaf bread pan half an hour. SPIDER CORN CAKE (Miss Parloa). % cup corn meal. Flour to fill the cup. 1 tablespoonful sugar. 1/2 teaspoonful salt. 14 teaspoonful soda. 1 egg. 1 cup sweet milk. Va cup sour milk. 1 tablespoonful butter. BREADS WITH BAKING POWDER. 25 Mix together the meal, flour, salt and soda. Add the beaten egg. Add half the sweet milk and all the sour milk. Melt the butter in a hot spider or shallow, round pan and pour the mixture into it. Pour the other half of the mixture over the top, but do not stir it. Bake twenty minutes in hot oven. CORN MEAL MUSH. Put one quart of water on to boil with one tea- spoonful salt. Sift together one cup of corn meal and two tablespoonfuls flour. Stir this gradually in the boiling water. Let it cook hard for five min- utes, stirring all the time. If lumpy, beat with Dover beater. Then place in the double boiler and cook for two hours. Eat hot or pour in a pan. When cold cut in half-inch slices, dip in flour and brown each side in hot fat. CORN MEAL MUFFINS. One pint corn meal scalded with one pint boiling water. Allow to cool. Add a teaspoonful of salt. Teaspoonful of sugar. Two well beaten eggs. Two tablespoonfuls of flour. Drop from a spoon into hot lard and fry until brown. PARKER HOUSE CORN MEAL GEMS. Sift together one cup of flour, one cup of yellow corn meal, two tea spoonfuls baking powder, one-half teaspoonful of salt. Cream, one-fourth cup of butter. Add gradually half a cup of sugar, then three well beaten eggs and one cup of milk. Bake in buttered gem pans in a quick oven. 26 ROCKY MOUNTAIN COOK BOOK. SPOON BREAD. Sift together one cu]) of yellow or white corn meal, half a teaspoonful of salt and two teaspoonfiils of baking powder. Beat two eggs very lightly and stir into the dry ingredients with one qnart of sweet milk, Tnrn the mixture into a well buttered baking-dish holding three pints, add two tablespoonfuls of butter cut in small pieces. Bake in a hot oven about one- half hour. Stir often until the bread begins to thick- en. Serve with a spoon from the dish in which it is baked. Eat with butter. A good breakfast or lunch- eon dish. BOSTON BROWN BREAD. Very Fine. 14 Clip molasses. 1/2 teaspoonful soda. 2 cups milk. 1 teaspoonful baking powder. Mix in order given, dissolve soda in molasses. Steam three hours. SOUR MILK BROWN BREAD (Mrs. Lincoln). 1 cup com meal. 1 cup rye meal. 1 cup entire wheat or white flour. 1 cup corn meal. 1 cup rye meal. 1 cup graham flour. 1 teaspoonful salt. 1 teaspoonful soda. 2 cups sour milk. Mix in order given, dissolve the soda in the milk, add more milk or water if not thin enough to pour. Steam three houi*s. One-half cup raisins can be added to any receipt for broAvn bread. Then it is called a plum loaf. GRIDDLE CAKES. 1 tablespoonful sugar. 1 well-beaten egg. 1 cup milk. 1% cups flour. IV2 teaspoonfuls baking powder. 14 teaspoonful salt. Sift all the dry materials together. Add milk and egg. BREADS WITH BAKING POWDER. 27 CORN MEAL GRIDDLE CAKES. Made the same as fiddle cakes, using one-half cup of corn meal and the rest white flour. Pour the milk hot over the corn meal. When cool add the other ingredients. ENTIRE WHEAT GRIDDLE CAKES. Make the same as griddle cakes, using one cup of the entire wheat flour to one-quarter cup of white flour. FLANNEL CAKES. 1 tablespoonful butter. 1 tablespoonful sugar. 1/4 teaspoonful salt. 2 eggs, beaten separately. 1% cups milk. 1 teaspoonful baking powder. 1% cups flour. Sift dry materials. Cream, butter and sugar. Add milk and yolks well beaten, lastly the stifily beaten whites. BREAD CRUMB GRIDDLE CAKES. Soak one cup of bread crumbs in two cups of milk. Let stand over night. Then add one egg beat- en very light. One-half teaspoonful salt. One-half teaspoonful soda dissolved in a little cold water. Two tablespoonfuls of flour sifted with a teaspoonful of baking powder. A little more flour may be needed. RICE GRIDDLE CAKES. 1 cup milk. % cup well-cooked rice. Vi teaspoonful salt. 1 teaspoonful baking powder. 1 teaspoonful sugar. Flour enough to make a thin batter, or thick enough to fry well. 28 ROCKY MOUNTAIN COOK BOOK. PANCAKES. Fry several large griddle cakes as large as a good sized plate. Pile one on top of the other, well but- tered. Cut down like a pie. WAFFLES (Mrs. Lincoln). 2 cups flour. 1 teaspoonful baking powder. 1/3 teaspoonful salt. 3 effgs. 114 cups milk. 1 tablespoonful sugar. 1 tablespoonful melted butter. Sift dry materials together, add the beaten yolks with the milk, then melted butter and the stiffly beaten whites. LEMON SYRUP (Serve with Waffles). 1 cup sugar. I 1 tablespoonful butter. y^ cup water. | 1 tablespoonful lemon juice. Boil the sugar and Avater until it is a thin syrup, then add butter and lemon juice. CEREALS. 29 CEREALS. Cereals contain a large per cent of starch, so should have a rapid cooking in boiling water for a few minutes when first started. Then they may be put inside the double boiler to continue to cook more slowly. Care should he taken that the cereal does not stick to the dish when it is having its first hard boiling. TO BOIL RICE. Wash thoroughly one-half cup of rice. Have two quarts of water boiling hard in the kettle, with one teaspoonful of salt. Throw in the rice and allow to boil rapidly without a cover until tender, then drain through a colander. Put on the stove to dry, lifting the rice apart to allow the steam to escape. Rice that is cooked in this way will have every kernel sepa- rate. STEAMED RICE. Put in double boiler two and one-half cups of milk or water or a part of each. Add to it one-quar- ter teaspoonful salt, set the inside of the boiler on top of the stove. When it comes to a boil add one-half cup well washed rice. Let it boil hard for five minutes. Then replace it in the double boiler, and let cook until soft. The time of cooking depends on the age of the rice. 30 ROCKY MOUNTAIN COOK BOOK. SOUPS. GENERAL RULES FOR SOUP STOCK. Meat and bones for soup stock should be allowed to soak in cold water fnllj one hour before putting on the stove, to extract the juices. Soup stock should simmer on the back of the stove and not boil hard. The meat should be cut in small pieces and washed clean. Soup meat, when cooked, has no nutrition left in it. If properly made, the goodness of the meat is in the stock. Use one quart of cold water to every pound of meat and bones. Add seasoning in the following pro- portions : For every quart of water, one even teaspoonful of salt, three peppercorns, or a little ground pepper, two cloves, a celery root or the outside stalk, a sprig of parsley, a tablespoonful each of onion, carrot and turnip, a part of a bay leaf, a pinch of sage, summer savory, thyme and marjoram. It is not necessary to have all the herbs. A very nice flavored soup can be made with the vegetables alone. If you wish to have a dark-brown stock, reserve part of the lean meat and part of the vegetables, and brown them in a little fat taken from the meat. A tablespoonful of browned sugar or caramel will also give a brown color to the stock. Do not remove the scum from the soup while it is cooking, as that is the albumen of the meat. As soon as the soup is done strain at once and set aside until cold and the fat has formed a cake on top. Remove the fat and reheat. Soup stock should cook from six to eight hours. SOUPS. 31 Whole rice is sometimes served in a white soup. Boil the rice until tender then add to the soup. CARAMEL FOR COLORING SOUPS AND GRAVIES. Melt one cup of sugar with two tablespoonfuls of water in a sauce pan. Stir until it is a dark brown color. Add one cup of boiling water, let simmer for fifteen minutes. Bottle for use, when cool. TO CLEAR SOUP STOCK. Eemove the fat. Allow the white of an egg to every quart of stock. Mix the beaten white with the cold stock. Set on the fire, stirring all the time until it reaches the boiling point, then let it boil without stirring for ten minutes, draw it on the back of the stove and add one-half cup cold water. Let it stand for ten minutes, strain through a cheese cloth and colander. GARNISHES FOR SOUPS. Croutons. — Cut stale bread into cubes and brown in butter in an omelet pan, or butter first, cut in cubes and brown in the oven. Serve with thick soups. Egg Balls. — Rub to a paste with a wooden spoon the yolks of bard-boiled eggs. Season with salt, pep- per or paprica and melted butter, add enough raw yolk or white to mould them. Roll them in white of egg, slightly beaten, and dip in flour. Have them about one-half the size of a yolk. Fry them in butter. Serve one to each person. Marrow Balls. — Melt a tablespoonful of the mar- row, beat it until creamy, then add to it a well-beaten egg and a little salt and pepper and as much soft 2 82 ROCKY MOUNTAIN COOK BOOK. bread crumbs as it will take. Mould in little balls and cook them in boilin^^ water for ten minutes. Place them in the tureen first before serving. Noodles. — Two eggs slightly beaten, mix with them two tablcspoonfuls of water, one-quarter tea- spoonful of salt and enough flour to make a stiff dough. Knead it well for fifteen minutes, then cut off small pieces at a time and roll them as thin as wafers. When very thin sprinkle with flour and roll into a tight roll, cut from the end into thin slices or threads for the soup. Let them dry in a slightly warm oven for an hour. These can be cut before roll- ing into fancy shapes with the vegetable cutter. Be- fore serving put them in boiling salted water and let them boil for fifteen minutes. Serve in thin soups. Lemon cut in thin slices is served, a slice to each person. Macaroni, Spaghetti and VermicelU is broken in three or four-inch lengths and put on to cook in boil- ing salted water until tender, then remove from the water in a colander ; let the cold water run through. Place on a board and cut in one-inch pieces. If the large-size macaroni is used, cut into one-fourth inch pieces, thus forming rings. Put in the tureen Just before serving. ROYALE CUSTARD TO SERVE WITH CONSOMME. Little pepper. 1/2 cup beef stock. 2 yolks. 1 egg. 14 teaspoonful salt. Beat the eggs slightly or until well mixed, add the seasonings and the clear stock. Pour into a dish so it will be about one inch thick. Set it in a pan of hot water and place in a moderate oven until it is SOUPS. 33 firm. Do not let it brown on top. When cold cut it into cubes or into fancy shapes with the cutter. Place carefully in the tureen after the soup is in it. Allow four or five pieces to each person. FORCE MEAT BALLS, Chop any cooked meat very fine, season highly with onion, lemon juice, salt and pepper, add enough yolk to hold them together. Mould in little balls, roll them in egg and flour, fry them in butter. Serve in the soup. Grated cheese may be passed with the soup. Butter crackers and brown them in the oven. Pass with soup. Serve popcorn with any kind of soup. BROWN SOUP STOCK. 3 lbs. shin of beef. 3 quarts cold water. 9 peppercorns. 5 cloves. 3 teaspoonfuls salt. 1 good-sized onion. 1 good- sized carrot, or 2 small ones. 1 turnip. 3 sprigs of parsley. Celery root or stalks and herbs, if you like. Put half the meat and the bones in the water, wi them. brown the rest of the meat and vegetables and add WHITE STOCK. 3 lbs. knuckle of veal, or one fowl. Herbs. 3 teaspoonfuls salt. Peppercorns. 1 onion. 2 celery roots or 4 stalks. 1 turnip. 1 good-sized carrot. 3 quarts water. WHITE SOUP. Three tablespoonfuls of butter and flour. Melt the butter and stir into it the flour. Add slowly one 34 ROCKY MOUNTAIN COOK BOOK. quart of the white stock and one pint of cream. Sea- son to taste. CONSOMME. 2 lbs. skin of beef. 2 lbs. knuckle of veal or small fowl or hen. 3 quarts of water. 6 peppercorns. 4 cloves. 1 tablespoonful salt. 2 onions. 2 carrots. 1 turnip. 2 roots of celery. 3 sprigs parsley. Brown half the meat and the vegetables, siinmer for eiffht hours. Strain. When cold remove the fat and clear. Add thin slice of lemon to each serving. JULIENNE SOUP. Julienne soup is made by adding to the plain con- somme stock, vegetables cut in thin strings or fancy shapes. Add salt and hot water to the vegetables. Cook until tender, then add to the stock and serve. MACARONI OR VERMICELLI SOUP. Cook the macaroni or vermicelli in boiling salted water until tender, drain, pour cold water over it, then lay the sticks close together. Cut in inch pieces and add to a plain soup stock. BOUILLON. 4 lbs. beef from the round. 2 lbs. bone. 3 quarts water. 1 tablespoonful salt. 6 peppercorns. 3 cloves. 1 bay leaf. 1 celery root. 1 teaspoonful mixed herbs. Boil down to two quarts, then remove the fat and clear. Add more seasoning if desired. SOUPS. 35 TOMATO SOUP. 1 quart of stock. 1 can tomatoes. 1 teaspoonful sugar. Salt and pepper to taste. 1 tablespoonful flour. Add the tomato, sugar, salt and pepper to the stock, let it cook one hour. With cold water make a thickening of the flour and add that, cook ten min- utes. Strain through a fine sieve. Just before serv- ing add one-fourth cup of cream, if liked. This is a gTcat improvement. VEGETABLE SOUP. 1 quart of stock. 1 pint of boiling water. 1/2 cup each of chopped onion, carrot, turnip and cabbage. y^ cup cooked and strained tomato. 1 teaspoonful chopped parsley. 1 teaspoonful salt and a little pepper. Cook the vegetables in the stock until tender, or the vegetables can first be cooked in boiling salted water and then added. MOCK TURTLE SOUP. Clean a calf's head thoroughly, cut in several pieces, then soak an hour in cold water. Drain off the water, add four quarts of cold water and a table- spoonful salt and cook slowly until the meat slips from the bones. Remove the meat, but let the bones remain, then add 1 turnip, sliced. 3 celery roots. 1 tablespoonful herbs. Inch of stick cinnamon. 5 cloves. 8 peppercorns. 5 allspice. 2 onions, sliced. 2 carrots, sliced. Let simmer for two hours, strain and set away until cold. Before serving, remove the fat and for 36 ROCKY MOUNTAIN COOK BOOK. every quart of stock, brown one tablespoonful of but- ter; when brown add one tablespoonful of flour, and gradually the stock. Season with salt and pepper if required. Cut in small dice one-half cup of the cooked meat to every quart and add to the stock with slices of hard-boiled egg or the yolk of egg made in little balls, the jiiice of half a lemon and thin slices of the rind, two tablespoonfuls of sherry. This can be omitted, if desired. OX-TAIL SOUP. 2 ox tails. 1 onion. 1 tablespoonful beef or salt pork drippings. 4 quarts water. 1 tablespoonful salt. 6 peppercorns. 4 cloves. 2 roots celery. 2 teaspoonfuls chopped parsley. 1 tablespoonful mixed herbs. Wash and cut the ox tail at the joints. Heat the fat and saute the onion and half of the tail in the fat. Put all in the soup kettle \vith the water. TVlien it comes to a boil add the seasoning and vegetables. Cook for six hours slowly. Strain, saving out some of the pieces of meat. AVhen ready to serve remove the fat, reheat and season more if necessary. Add small pieces of meat and serve one or two to each serving. MULLAGATAWNY SOUP. 3 lbs. chicken or fowl. Knuckle of veal. 3 cloves. 8 peppercorns. 3 sour apples, medimn size. Juice of a lemon. 1 tablespoonful salt. 1 tablespoonful curry pow- der. 1 tablespoonful sugar. 4 quarts water. 1 tablespoonful of well- cooked rice. SOUPS. 37 Make the same as for soup stock. When tender strain, leaving small pieces of the meat in the soup. Reheat, add more seasoning, if desired, the rice and pieces of meat. BLACK BEAN SOUP. 2 cupfuls black beans. I 1 celery root. 1 quart soup stock. [ y, bay loaf. 1 tablespoonful butter and | 3 peppercorns, flour. I 1 clove. 1 sprig parsley. j y^ onion. Soak the beans over night, drain off the water, add the seasonings tied together in a cheese cloth, cover with cold water and boil slowly until tender, adding water when needed. When the beans are soft, remove the seasonings and pass the beans through a sieve, mashing them through with a spoon. Then add the stock to them. Melt the butter, stir into it the flour and gradually stir into the stock. Season with salt and pepper. Put in the tureen just before the soup is added two tablespoonfuls sherry wine, thin slice of lemon, egg balls and the white of ^gg cut in dice. CLAM BOUILLON. Wash clean two quarts of clams (in the shell), cover with boiling water, let boil for twenty minutes, strain, let the bouillon settle, strain again, reheat, sea> son with pepper and salt. Serve in bouillon cups with whipped cream on top, A few of the clams can be chopped fine and added to the bouillon, SCOTCH BROTH, 2 lbs. mutton (neck). | 2 celery stalks, cut fine. 2 quarts water. | 2 teaspoonfuls salt. 14 cup each of carrot, tur- I 14 teaspoonful white pepper, nip and a small onion. | 2 tablespoonfuls barley. 3S ROCKY MOUNTAIN COOK BOOK. Soak the barley over night. Remove the fat and skin from the mutton. Cut the meat from the bones and into small pieces. Put the bones on to boil in one pint of cold water and the meat on in three pints of cold water. When it boils up add the barley and water. Cut the vegetables in dice and fry for five minutes in two tablespoonfuls of butter and add to the meat. Cook slowly for four hours. Strain the bones from the water and add it to the meat with the salt and pepper. MUTTON BROTH. Get a piece from the neck or shoulder. For every pound of meat and bones add a quart of water. Sim- mer for five hours very slowly. (A small onion may be added.) Strain when cold, remove the fat, season with salt and pepj)er and add some well cooked rice and serve. CHICKEN BROTH. Eemove the skin and fat from the chicken. Cut at the joints and make the same as mutton broth. CHICKEN GUMBO. 1 quart chicken stock. % can okra. Small green pepper finely chopped. % cup cooked rice. Boil altogether for twenty minutes and serve. CREAM SOUPS. 39 CREAM SOUPS. Part cream may be used instead of all milk, mak- ing a much richer soup, or a little whipped cream may be added when served. OYSTER SOUP. 4 tablespoonfuls butter. Salt and pepper to taste. 1 pint of milk. 1 pint of oysters. 4 teaspoonfuls flour. Put on the milk in the double boiler to scald. Melt the butter and stir the flour into it. When the milk has scalded, stir the butter and flour into it, stirring until it is smooth. Cook for ten minutes. Wash and pick over the oysters, put them on to cook in their own liquor. Cook until they begin to grow plump and the edges curl. Put them at once in the thickened milk and season. Serve. It should not be seasoned until the oysters are added, as some oysters are more salty than others. POTATO SOUP. Pepper to taste 2 tablespoonfuls butter. 1 onion. " 1 pint milk. 1 cup mashed potato. l^ teaspoonful salt. 1 teaspoonful flour. Put the milk on to scald in the double boiler. When scalded, add the potato, cook it ten minutes. Melt the butter ; stir in flour. Add to the milk. Cook onion with potato. Add seasoning and strain through a strainer. Reheat and serve. Serve with croutons or hot crackers. 40 ROCKY MOUNTAIN COOK BOOK. CREAM OF TOMATO SOUP. 1 teaspoonful salt. Pepper. y^ teaspoonful soda. 1 quart milk. 1 can tomatoes. y^ cup butter. 3 tablespoonfuls of flour. Scald the milk in the double boiler. Melt the butter in a sauce pan. Stir into it the flour, salt and pepper. When smooth stir it into the hot milk. Al- low it to cook ten minutes, stirrinj^ until smooth ; cook the tomatoes until soft. Mash through a strainer and add the soda. When ready to serve put the tomato and milk together. Serve at once to prevent curdling. ARTICHOKE SOUP. Cook Jerusalem antichokes until very tender. Press through a sieve while hot. Allow two cups of rich milk (or half chicken or veal) to every cup of the pulp. To this amount melt two tablespoonfuls of butter. Cook in it one slice of onion cut fine. Cook slowly. Do not brown the butter. In a few minutes remove the onion. Stir into the butter one tablespoonful of flour, stir this into the hot milk, add the pulp. Season to taste with salt and pepper. Wlien well heated add one or two tablespoonfuls of cream. Serve with cheese toast, croutons or hot crackers. SPLIT PEA SOUP. 1 cup dried split peas. 3 pints cold water. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 teaspoonful salt. Pepper. Wash the peas well and soak in cold water a day and night (in high altitude, in lower altitude one night will be sufiicient.) Put on to boil in fresh CREAM SOUPS. 41 water, let cook until soft, supplying water as it cooks out When soft mash through a strainer. Melt the butter, stir into it the flour and seasonings and gradu- ally one cup of milk or enough when added to peas to make a thick, creamy consistency. Cook the strained peas and creamed milk together for ten minutes. Serve with fried dice of bread. This soup cannot be satisfactory made in a high altitude, as the long cooking necessary for the peas spoils the flavor. GREEN PEA SOUP. 1 quart of milk. | 1 tablespoonful flour. 1 can of peas. 1 teaspoonful salt. 14 cup butter. | Little pepper. Scald the milk in double boiler. Melt the butter, stir into it the flour and seasoning. When smooth stir into the milk, cooking for ten minutes, stirring until smooth. Heat up the peas in their own liquor. Mash through a strainer and add the pulp to the milk. This is a delicious and nutritious soup. GREEN CORN SOUP. 2 tablespoonfuls butter. 1 pint of milk, 1 teaspoonful salt. 4 good-sized ears of corn. 1 teaspoonful flour. Little pepper. Cut the kernels from the ear with a sharp knife. Put the cobs on to boil in enough cold water to cover. Boil half an hour and strain, then cook the pulp in the corn water for twenty minutes, then add the sea- sonings. Melt the butter, stir into it the flour and when smooth stir into the hot milk. After cooking ten minutes add the corn with the liquid and season- ings. Half a can of corn can be used instead of the green corn. 42 ROCKY MOUNTAIN COOK BOOK. CREAM OF CORN SOUP (Made from Can Corn). Make the same as the pea soup made from the can peas. CLAM CHOWDER. 1/2 peck clams in the shell. I Salt and peppei" to taste. 1 quart potatoes, sliced. 14 cup butter. thin. 1 tablespoonful flour. 14 pound salt pork. | 1 quart hot milk. 1 onion. | Crackers. Wash the clams imtil clean. Pnt them in a kettle with one quart of cold water. Set them on the stove to cook until the top ones are broken open, then re- move from the stove. Skim out the clams. Pour the liquid in a dish to settle. When the clams are cool, cut off the heads with scissors. Fry the onion in the pork in the kettle that you are going to make it in. When brown remove the pieces of onion and pork, then add the potatoes and the clam liquor, which should be carefully poured in, not to disturb the settlings. When the potatoes are soft, add the clams, seasonings and hot milk, more water if desired. Melt the butter, stir into it the flour and add to the chowder, or, better still, to the hot milk before it is added. Put the crackers in the tureen and turn the chowder on them. CREAM OF CLAM SOUP. Melt in a double boiler two tablespoonfuls of but- ter, stir into it two tablespoonfuls of flour, one tea- spoonful of salt and a little pepper or paprica, then add gradually two cups of milk. When hot and smooth, stir in one small can of minced clams. Cook for twenty minutes, then strain and reheat ; add one- hnlf cup of cream and serve at once. CREAM SOUPS. 43 ASPARAGUS SOUP. 1 pint of milk. 1 good-sized bunch of asparagus. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 teaspoonful salt. Pepper. Put the asparagus on to cook in cold water enough to cover. Cook until very tender. Cut off a iew of the tips to serve in the soup. Mash the rest, with the water they are cooked in, through a strainer. Scald the milk. Melt butter, stir into it flour and sea- sonings, then stir it into the milk. Add the asparagus pulp and tips. Serve. PEANUT SOUP. Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until ten- der. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk or thin cream, which has been added to it. Two tablespoonfuls of butter melted with one tablespoonful of flour and one- half teaspoonful of salt and a little pepper stirred into it. ALMOND SOUP. 1 quart of white stock. 1 pint of cream. 1 tablespoonful flour. 2 tablespoonfuls butter Salt and pepper to taste. l^ cup of blanched almonds that have been chopped and poimded fine. Melt the butter, stir into it the flour. When smooth, stir it into hot cream. Cook for ten min- utes. Add the hot stock and season, then add the nuts and serve. 44 ROCKY MOUNTAIN COOK BOOK. CREAM OF CHESTNUT. 1 cup chestnut meats. 1 quart chicken or veal stock. 1 cup cream. 1 tablespoonful flour. 1 tablespoonful butter, salt and pepper. Gash a cross on each nut and place in a pan in the oven until the shells break open. Remove the meat and cook in boiling water until tender. Press at once through a sieve. Add to the boiled stock. Melt the butter. Stir into it the flour and add to the stock. Boil for five minutes. Then add cream and sea- sonings. MUSHROOM SOUP. 1 pint of milk. 14 cup of cream. 1/2 pound fresh mushrooms. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 teaspoonful salt. Speck of pepper. Yolks of 2 eggs. Scald the milk in a double boiler. Melt the but- ter, stir into it the flour, salt and pepper. Stir this into the hot milk, let cook for ten minutes, then add to it the beaten yolks and cream, stirring and cooking five minutes. Peel the mushrooms, cut off the stems and break them in small pieces. Put them in a sauce pan with just enough hot water to keep them from sticking. Let them cook five minutes. Chop fine. Add them to the cream soup and serve. The eggs may be omitted or slightly beaten and added a few minutes before serving. MUSHROOM STOCK SOUP. Two cups of chicken or turkey stock, one-half pound of fresh mushrooms that have been cooked and chopped fine, and added to the stock. Melt two tablespoonfuls of butter, add to it two of flour and the CREAM SOUPS. 45 liot stock. Cook ten minutes, strain out the mush- rooms, add one cup of cream and season. This is a most delicious, rich soup. The mushrooms may be left in the soup. BERMUDA SOUP. Peel and slice three Bermuda onions, brown a delicate brown in pork fat or a little butter, then cook in boiling salted water till tender. Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, then gradually two cups of milk. When smooth put in the onions and cook for a half hour. Mash all through a sieve, reheat, season with a teaspoonful of salt and a little pepper. Add half cup of cream and serve at once. SPINACH SOUP. Wash one pound of spinach, put it on to cook without adding water — there is enough that clings to the leaves to cook it — one teaspoonful salt, a small onion sliced. When tender, mash through a strainer or puree sieve. Scald two cups of milk in double boiler, melt in sauce pan two tablespoonfuls of but- ter, stir into it one of flour. When blended, stir it into the hot milk. Cook ten minutes, then add one cup of the spinach pulp and the yolk of one egg di- luted with a half cup of cream. Cook ten more min- utes. Season with salt and pepper. CREAM OF CAULIFLOWER SOUP. Let a cauliflower stand in cold water, head down, for one hour — in cold salted water — this is to draw out any insects that may be in it. Put on to boil in 46 ROCKY MOUNTAIN COOK BOOK. chicken or veal stock, or hot water, and one onion, a sprig each of parsley and celery. A\lien tender, mash through a sieve or potato ricer. For every cup of the pulp make a white sauce of two cups of milk stirred into two tablespoonfuls of butter that has had two tablespoonfuls of flour stirred into it, one-half teaspoonful salt and a little pepper. Cook ten min- utes, then stir in the pulp. Cook for five minutes. Add one-half cup of cream. Serve. CREAM OF STOCK SOUP. Use any stock made from veal, poultry or game. Stock made from turkey bones is very delicious for this soup. Melt in a sauce pan four tablespoonfuls of butter. Stir into it three tablespoonfuls of flour and half a teaspoonful of salt, gTadually stir into the butter three cups of the well-seasoned stock. Boil ten minutes. Add one cup of thick cream, heat for five minutes. Ser^^e. A few fresh mushrooms that have been cooked for five minutes, then added to the stock just before serving, gives a delicious flavor. Serve for luncheon in bouillon cups or for a dinner soup. SUMMER SOUPS— FRUIT SOUPS. 47 SUMMER SOUPS, Make a rich chicken broth or bouillon, chill, sur- round by ice or freeze to a frappe. Serve in bouil- lon cups with or without whipped cream. Clam Bouillon can be served in the same way. FRUIT SOUPS, STRAWBERRY SOUP. One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dis- solved, strain, thicken with a scant teaspoonful of corn starch. Cook for ten minutes, and, if necessary, strain again. Serve very cold in bouillon cups, with chipped ice. RASPBERRY, CURRANT AND GOOSEBERRY SOUP. One pint of the fruit and one pint of water. Cook together until the fruit is tender. Strain, add one tablespoonful of sugar, a few grains of salt and a lit- tle corn starch to thicken slightly. Cook for ten min- utes. If necessary strain again. Serve very cold in cups with chipped ice. PLUM, CHERRY, PINEAPPLE AND PEACH SOUP. Cook one pint of fruit with a pint of water till very soft, mash and sift. Sweeten slightly and thick- en a very little with corn starch; a little lemon or orange juice will improve these soups. Serve very cold with chipped ice. 48 ROCKY MOUNTAIN COOK BOOK. ORANGE SOUP. The juice of six oranges and one lemon, sweeten slightly, add a little sherry wine if desired. Chill. Serve with chipped ice. FISH. 49 FISH. Fish, to be palatable and nutritious, should be fresh, well cleaned and thoroughly cooked. When fresh, the eyes are bright, the flesh firm and elastic to the touch. Fish should be cleaned, washed in cold water and dried (not soaked) as soon as it reaches us and put directly on the ice or in a cold place. It should not be put in the compartment with milk or butter, as they absorb the odors very quickly. Frozen fish should be laid in cold water until they become limber. TO SKIN AND BONE A FISH. Cut through the skin, down the back bone, taking of the fins. Beginning at the head, loosen the skin and strip it down. Use a knife to help loosen the skin, and a little salt on the fingers enables one to get a firmer hold. Then slip the knife under the flesh, keeping it close to the bone, to remove the flesh or fil- lets. They can be served whole or divided in uniform piecs if the fish is large. TO BOIL A FISH. Put the fish into a kettle of boiling water, enough to cover, with a teaspoonful of salt and a tablespoon- ful of vinegar or half the juice of a lemon. This hardens it. Do not let the water boil rapidly after the fish is put in, as that breaks it ; let it simmer on top of the stove. A little celery, onion, bay leaf and pep- percorns put in the water improves the flavor of white fish. Allow fifteen minutes to a pound. If a fish ket- 50 ROCKY MOUNTAIN COOK BOOK. tie is not used, place the fish in a plate and tie the plate in a cloth before putting in the kettle. Pre- pared in this way it is much easier to remove from the kettle. TO BROIL FISH. Clean the fish, wash and wipe dry. Cover with a little softened butter, season wnth salt and pep- per. Rub the broiler with salt pork or butter. Broil first the flesh side until brown before turning. A thick fish should cook about twenty minutes, a thin one less time. Try with a fork. When done, place on a hot platter, season with butter, salt and pepper and a little chopped parsley. Garnish with lemon or water cress or serve with a sauce. TO BAKE FISH. Place in the bottom of the pan two or three thin slices of salt pork to prevent the fish from sticking, or on the rack, if rack is used. If part of a fish is to be baked, wash it and wipe dry, cover the fish with buttered cracker crumbs that have been well seasoned with salt, pepper, lemon juice, chopped parsley and a little onion juice, or sprinkle with flour; or, salt and pepper, little pieces of butter, and five minutes before removing from the oven cover the top with grated cheese, seasoned with a little salt and paprica. STUFFING FOR FISH. 1 cup of powdered cracker crumbs. 1 teaspoonful salt. A little pepper. 1 teaspoonful chopped paralay. 1 teaspoonful onion juice. 1/4 cup melted butter. 2 teaspoonfuls of pickles, chopped, or, one of ca- pers and one of pickles. FISH. 51 If not moist enough, use a little hot water. An egg may be used, but it is not necessary. This should be a dry stuffing. TO BAKE A WHOLE FISH. Stuff and sew up the fish. Place the fish upright in the pan. If broad and short they may be kept in place by propping up. If not the right shape to prop, skewer in the shape of the letter S. If pre- pared in this way will keep their shape after cooking. Place when done on a hot platter. Pour a sauce around it, place a slice of lemon in the mouth. Be- fore baking, cut gashes (three or four) across the back and place in each a slice of salt pork. The head and tail should be left on. FISH CHOWDER. When it is available, cod or haddock is used, but halibut malces a very good chowder. Have the fish cut in serving pieces. Cut salt pork in tiny squares. Fry until brown, with one finely chopped onion ; put in a kettle with the fish. Cover with boiling water, add a little salt. Cook until the fish is tender. Cook sliced potatoes imtil tender. Add those to the chow- der, and one cup of rich milk. Melt two tablespoon- fuls of butter, stir into it one of flour ; use one cup of the hot liquid to make a sauce, stirring gradually into the butter and flour, then add this to the chowder, season with pepper and salt to taste ; put a few crack- ers on top when ready to serve. TO COOK SMELTS. Clean,, wash and dry them, season with salt and pepper, di]) in fine granulated corn meal or flour. 52 ROCKY MOUNTAIN COOK BOOK. Fasten together with a toothpick forming a ring (or fry withont). Place in as many as will cover the bottom of a frying basket, dip in smoking hot fat and cook for one minute. Or, fry out in frying pan half a dozen slices of salt pork. Cook the smelts in this, first on one side and then the other, until they are brown. Serve with tartare sauce. FILLETS BAKED WITH TOMATOES. Any kind of fillets or sliced fish can be cooked in this way. Place on the bottom of the pan four slices of salt pork, one onion cut in slices, wash and wipe the fish dry, cover the top with butter-seasoned crumbs. Place in the pan on top of the pork and onions. Wipe clean half a dozen tomatoes (or enough to serve one to each person), place them around the fish. Cook in a hot oven until the fish is done, bast- ing several times, both the tomatoes and fish with the fat in the jDan. When done place the fish carefully on a hot platter and arrange the tomatoes around it. Serve with Hollandaise, white or Bearnaise sauce. STUFFED FILLETS OR SLICED FISH. Wash and wipe the fish dry, season with salt and pepper, spread a layer of "stuffing for fish" over the pieces, about an inch thick. Roll up and tie securely with a string. Place in a buttered pan or on slices of salt pork. Cover the top and sides with buttered crumbs. Cook in a hot oven three-quarters of an hour. Serve with maitre d'hotel butter or a white sauce made from the fat in the pan. FISH. 53 BOILED SALMON. Prepare and cook as for boiled fish. Serve on a hot platter with Hollandaise sauce and the little ball potatoes, placing some of the potatoes on top of the fish to form a bunch of grapes. SALMON CUTLETS. One cup of cold fish minced fine, season with one teapsoonful of salt, a little pepper, one teaspoonful chopped parsley, two teaspoonfuls lemon juice. Mix with one-half cup of thick white sauce. (See sauces.) When cold shape in cutlet form. Roll in ciinnbs and egg and crumble again. Fry in deep hot fat until brown. Serve with the paper ruffles stuck in the small end of each, placing the large end to the center of the platter. Pour around them a Hollandaise or white sauce. Any left-over whitefish is delicious pre- pared in this way. FISH TIMBALE. Cut one pound of raw fresh whitefish in small pieces, chop or pound to a pulp, press through a coarse sieve. To every cup of the fish pulp add one tablespoonful of fine bread crumbs that have soaked in a third of a cup of milk or cream until soft. One teaspoonful of salt, one-eighth teaspoonful of pepper, one-half teaspoonful of onion juice, the yolk of one egg well beaten. Beat all well together for five min- utes, then fold in lightly the stifily beaten white. But- ter a mould or bowl ; fill it not over two-thirds full ; set it in a pan of hot water. Cover the mould with a gi'eased paper and set in a moderate oven. Cook until the center is firm, from twenty minutes to one hour. 54 ROCKY MOUNTAIN COOK BOOK. according to size of the timbale. Turn from the mould and surround with a lobster, shrimp or tomato sauce. PLANKED SHAD AND POTATO ROSES. Place the shad that has been prepared as for broil- ing on a thick hardwood board ; hold it down with a few tacks. Season it with salt and pepper and cover with buttered crumbs. Shape hot mashed potato through a pastry bag and tube, in the form of roses around the fish, brush over with the yolk of egg that has been slightly beaten. Cook in a hot oven for twenty-five minutes. CASSEROLE OF FISH. Line a mould or baking dish with seasoned mashed potato, first buttering it well. Fill up the mould with any kind of highly seasoned creamed fish, or fish that has been mixed with tomato sauce. Cover the top over with an inch layer of mashed potato, brush over with a beaten yolk of egg. Bake in a hot oven for fifteen minutes. CREAMED FISH SERVED IN MASHED POTATO CASE. Line a baking dish with mashed potato. Cover with the beaten yolk of egg. Set in a hot oven to brown, then serve in it any kind of creamed fish. A good luncheon dish. Creamed meats are also good served in this way. CREAMED SALT FISH. Cook the salt fish in boiling water until tender, changing the water once. Pick in small pieces and FISH. 55 mix with a white sauce. Serve on toast or on a plat- ter garnished with broiled sweet or white potatoes. SALT FISH BALLS. 1 cup raw salt fish. I 1 egg. 2 cups potatoes. | Little pepper. Pick the fish in small pieces, free from bones. Pare the potatoes, cut in quarters. Cook the potatoes and fish together in boiling water until tender. Drain off the water and mash until very light ; add the pep- per and when a little cool, the egg, well beaten. Drop from a tablespoon into smooking hot fat. Fry until brown. Cook only three or four at a time, as too many cool the fat. Drain on soft paper. Serve with a white sauce. It is better not to form the mixture into shapes, as it makes them heavy. SALMON FISH BALLS. Mix one-half cup of salmon with one cup of mashed potato. Season and add one egg. Shape in little flat cakes. Cover with melted butter and broil, or fry in salt j^ork fat. Brown on one side and then the other. The salt pork gives a very nice flavor. PETITE FISH BALLS. Shape any kind of fish ball mixture in balls the size of a good-sized marble. Fry in a basket in deep fat. Drain on soft paper. Serve with tartare, to- mato or white sauce. TIMBLE OF COOKED FISH. One cup of chopped cooked fish. One tablespoon- ful of fine bread crumbs soaked for one-half hour in 56 ROCKY MOUNTAIN COOK BOOK. half cup of milk. One teaspoonful of grated onion. One whole egg and one yolk. Salt and pepper. Two tablespoonfuls of cream. Mix all ingredients. Add eggs last well beaten. Turn in one large mold or in small ones. Cook in a pan of hot water until firm. Do not let water boil. Cook on top of stove or in the oven. Remove from mold and surround with white sauce. Pieces of as- paragus tips may be added to the sauce. SHELL FISH. 57 SHELL FISH. OYSTERS RAW. Oysters to be served raw should be very fresh, and should not be served at all from the first of May to September, as their flavor is not as good and they are not so healthful. For serving raw, the small oysters should be used. Look them over carefully to see that there are no pieces of shells. Leave them on the deep half of the shell and arrange regularly around the plate, giving six to each person. Have a little ice in the center of the plate, chipped fine. Place on the ice a little parsley or watercress and a quarter of a lemon on that. Serve with them paprica or tobasco sauce, horseradish, thin slices of brown bread buttered or crackers. OYSTERS COOKED IN THE SHELL. These are very delicious and should be served as soon as ready. They make a very palatable dish for Sunday night supper. Wash the shells clean, put them in a pan with the round side down to hold the juice, and cook in a hot oven until the shells break open. Remove the up- per shell. Season to taste when served. Clams are delicious cooked in this way, in their own juices. OYSTERS SERVED IN ICE. Have fresh, small oysters that have been well picked over. Make a cavity in a smooth block of ice 58 ROCKY MOUNTAIN COOK BOOK. with a hot brick, or pail or can of hot water. Place the ice on a platter with colored tissue paper under it if jou want the color effect. Surround it wnth parsley or watercress and quarters of lemon, then place in the oysters. Oyster CocMail is very nice served in this way. Individual cakes of ice can be made in the same way. FRIED OYSTERS. Select large oysters for frying. Pick them over carefully to see that none of the shell adheres. Put them in a strainer and let the cold water run through them just to rinse them. Drain well, season finely rolled cracker crumbs with salt and pepper, dip the oysters in the crumbs, then into e^^^ which has just been beaten slightly, to mix it, and has two table- spoonfuls of water added to it, then into the crumbs again. Put five or six at a time in the frying basket and plunge in the smoking hot fat. Cook until a golden bro"v\Ti. These should not be fried until time to serve. Pickles, horseradish, chow-chow, tartare sauce or celery salad can be served with them, either as a garnish or separately. Fried oysters may be pre- pared some time before cooking. BROILED OYSTERS. Prepare the oysters as for fried. Dry them well. Dip them in melted butter, rub a fine wire broiler with butter or salt pork, place them on the broiler over hot coals and cook until the juice flows. Place them on rounds or squares of toast, three or four on each piece. Pour a little melted butter over them, season with pepper. Serve any kind of pickles with them. SHELL FISH. 59 OYSTER COCKTAIL. 1 pint of small oysters. cleaned and thoroughly chilled. 1 tablespoonful horseradish. 5 tablespoonfuls lemon juice. 1 tablespoonful vinegar. 3 tablespoonfuls Worcester- shire sauce. 3 tablespoonfuls catsup. 1 teaspoonful tobasco sauce. 1 teaspoonful salt, or more if needed. Serve in cocktail glasses or in lemon cnps, or to- mato cups, on a bed of gi-een, or cups shaped from tomato or celery jelly. PANNED OYSTERS. Put a tablespoonful of butter into a hot sauce pan, then add the oysters that have been well picked over and cleaned. Let them cook until the edges curl, then place them on pieces of toast or hot crack- ers that have been moistened with the liquor. Sea- son with butter, salt and pepper. CREAMED OYSTERS. Cook one pint of oysters in their own liquor until plump and their edges curl. Drain off the liquor. Make a sauce by melting two tablespoonfuls of butter and stirring into it two tablespoonfuls of flour, one- fourth teaspoonful of salt (or more if needed), a lit- tle pepper or paprica. Stir slowly into this one-half cup of oyster liquor to one-half cup of cream or milk. Cook ten minutes and add the oysters. Let them re- heat in the sauce for five minutes. Serve on toast or in patty shells, timbale cases or bread boxes. OYSTERS IN SHELLS OR RAMQUIN DISHES. Cook the oysters and make the sauce the same as for Creamed Oysters. Remove the sauce from the 60 ROCKY MOUNTAIN COOK BOOK. fire, add the oysters and the beaten yolks of two eggs, butter the shells or dishes and fill about two-thirds full. Cover the top with buttered bread crumbs and bake in a hot oven for five minutes, or until the crumbs are brown. To Butter C?'?///?6.s.— Melt one tablespoonful of butter, add to it two tablespoonfuls of crumbs, stir them into the butter. SCALLOPED OYSTERS. Wash and pick over the oysters. Butter a baking dish and place in a layer of oysters. Sprinkle them with salt, pepper and bits of butter and a layer of cracker crumbs. Before putting on the top layer of crumbs add three tablespoonfuls of sherry, if liked. Cover the top with buttered crumbs. (Buttered crumbs given in the preceding receipt.) Bake for twenty minutes in a hot oven or try the oysters in the center and see if the edges are curled. PIGS IN BLANKET. Season large oysters with salt and pepper an hour before using, then wrap each oyster in a thin slice of bacon and fasten with a wooden toothpick. Cook on a hot spider or frying pan or in the chafing dish until the bacon is brown. Serve on small pieces of but- tered toast. Oysters in Batter. — (See fritter batter.) Select large oysters, clean and dry dip in fritter batter. Fry till brown in hot fat. Drain on soft paper. CLAMS. Little Nech Clams are the best for serving raw. Serve the same as raw oysters. SHELL FISH. 61 CLAM CHOWDER. Boil four quarts of clams. Eemove from the shells. Remove skin from the head and cut off the end. Strain the liquor. Fry until brown and crisp diamond squares of salt pork and one onion chopped fine. Peal and slice potatoes. Cook until tender. Add to the clam liquor with the pork scraps and onion. Add the clams. Melt two tablespoonfuls of butter. Stir into it two of flour and mix with some of the hot liquor. Then stir all into the chowder. Add one cup of rich milk. Serve with crackers. Canned clams may be used in place of fresh ones. ROASTED CLAMS. Roast the same as oysters. STEAMED CLAMS. Wash the shells until clean and free from grit. Put them in a kettle without water, cover closely and cook until the shells open. Serve hot in the shells, with melted butter. Serve a small glass of the clam water to each person. CLAMS IN BATTER. Cook the same as for steamed clams. Cut off the head (the black tip) and dip in batter; fry in smoking hot fat until brown. (See fritter batter.) The clams may be chopped before adding to the bat- ter if desired. CLAMS A LA TOURINE. Twelve clams chopped fine or one small can of minced clams. Loaf of bread. Remove the bread 62 ROCKY MOUNTAIN COOK BOOK. from the crust and soak in milk until soft. Add one tablespoonful of onion chopped fine. One tablespoon- ful of melted butter. Pepper and salt to taste. Mix all together. Add clam juice if not moist enough. Bake in shells with buttered crumbs on top. SCALLOPS. Wash quickly, dry between cloths, dip in cracker crumbs that have been seasoned with salt and pepper, then in slightly beaten egg that has two tablespoon- fuls of water added to it, and in the crumbs again. Place them in a frying basket, immerse it in smoking hot fat for one minute. Drain on brown paper. Serve with tartare sauce. CRABS. Crabs are at their best during the months of May, June, July and August. Crabs, like lobsters, shed their shell once a year. Wlien the shell is fonn- ing they are soft shell crabs. SOFT SHELL CRABS. Soft Shell Crabs should be used only when fresh. Remove the sand bag, gills and intestines. Wash and wipe dry. Roll in cracker crumbs, egg, and crumbs again, immerse in smoking hot lard for two minutes or roll in flour and saute in hot butter on both sides. Serve with tartare sauce. BOILED CRABS. Plunge them head first in hot water (not boiling), then add one tablespoonful of salt; boil for twenty minutes. When cold remove the outside shell and take out the meat carefully. SHELL FISH. 63 DEVILED CRABS. Mince the meat fine and mix with half the amount of white sauce; season with salt, paprica or a little cayenne, teaspoonful chopped parsley, tea- spoonful lemon juice, yolk of hard-boiled egg. Ee- place in the shell, cover witli buttered crumbs and brown in a hot oven. CRAB FLAKES IN TARTAR SAUCE. Mix the crab flakes with tartar sauce. Serve ice cold in small glasses or in double glasses surrounded by ice as a first course at luncheon or dinner. Serve with it hot toasted crackers. DEVILED CRABS OR LOBSTER, NEW ORLEANS. Pick the fish apart in fine pieces. Make a soft paste of fine fresh bread ci-umbs and thin cream. Add the fish, salt and pepper, bake until brown in shells with finely powdered buttered crumbs on top. FRIED FROG LEGS. After being skinned, dip in cracker crumbs sea- soned with salt and pepper; then in egg and the crumbs again. Put in a frying basket, immerse in smoking-hot fat for one minute. Drain. Serve with a cream or mushroom sauce or a drawn butter sauce. DEVILED SHRIMP. 1 pint of shrimp. 1 cup white stock or milk. 4 tablespoonfuls butter. 2 tablespoonfuls flour. 3 1 teaspoonful mustard. 14 teaspoonful cayenne. 1 teaspoonful salt. 1 tablespoonful lemon juice. 64 ROCKY MOUNTAIN COOK BOOK. Make a sauce by nieltinjLij the butter, stirring in the flour and seasonings and the milk or stock. When smooth add the minced shrimps. Sprinkle shells or ramquin dishes with buttered crumbs, cut in the shrimp mixture. Cover over with buttered crumbs. Cook from ten to twelve minutes in a hot oven. LOBSTERS. Lobsters are difficult to digest and should only be eaten when fresh. Select a heavy lobster for the size. These will be found to be the most meaty. TO BOIL A LOBSTER. Have enough water in a kettle to cover, and be- fore the water gets very hot put in the lobsters. This seems the most merciful way, as it smothers them at once. Add two tablespoonfuls of salt, cover and boil for thii-ty minutes. TO OPEN A LOBSTER. When the lobster is cold, break off the large claws, separate the tail from the body. Remove the small claws. Save the coral and the green liver. Break the tail by pressing the sides together ; then open and take out the meat and remove the intestinal canal, w^hich rnns the full length. Break off the gills. The gills, stomach and intestines are the only parts not used. Break the body in the middle and pick the meat from the joints. Hammer the claws near the edges, so as not to break the meat. Remove the meat. If the body of the shell is to be used for serving, cut down the underside with a sharp knife. SHELL FISH. 65 TO BROIL A LIVE LOBSTER. With a sharp knife cut quickly down the back, remove the intestines and stomach. Broil over a mod- erate fire for thirty minutes, shell side down. Spread a little butter over it when broiling to keep it moist. When done, break the claws, season with salt, pepper and melted butter. PLAIN LOBSTER. Remove the meat from the shell, place on a plat- ter, garnish with the little claws and parsley. Season individually with salt, pepper, vinegar and oil or melted butter. , SAUTE LOBSTER. Break the lobster meat in small pieces, heat in hot butter in saucepan or chafing dish, season with salt, pepper and a little vinegar. Cook for about five minutes. CREAMED LOBSTER. Cut the meat quite fine, reheat in a white sauce, seasoned with salt, pepper or paprica, lemon juice. Serve on toast or in patty eases, timble cases, bread boxes, or in shells or ramquin dishes, baked for five minutes in the oven with the buttered crumbs on top. DEVILED LOBSTER. Chop the lobster very fine season highly with lemon juice, paprica, a little chopped celery, two small pickles chopped fine, salt. Mix with a white sauce, using half as much sauce as meat. Fill the tail of the lobster shells with the mixture, setting them in the pan with the meat side up. Cover the top with 66 ROCKY MOUNTAIN COOK BOOK. buttered crumbs. Bake for fifteen or twenty minutes in a hot oven. Place two tails together lengthwise, the crumbs side up and garnish with the claws and parsley or watercress. LOBSTER A LA NEWBURG. Cut the meat from a two-pound lobster in inch pieces. Melt in the chafing dish or sauce pan two tablesjDoonfuls of butter, add the lobster and one- fourth teaspoonful of salt, a speck of cayenne or pap- rica. (A truffle chopped fine may be added.) Cover and let cook for five minutes, then add one-fourth cup of sherry or madeira, or half sherry and half brandy, and cook for five minutes. Beat the yolks of two eggs and mix them well with a cup of cream, add this and stir until it thickens. Serve at once or the eggs may cause it to curdle. LOBSTER SOUFFLE. 2 tablespoonfuls butter. | 1 cup of very finely chopped 2 tablespoonfuls flour. | lobster meat. 1 cup milk. Salt, paprica and little 3 eggs. I onion juice. Melt the butter. Stir into it the flour and gradually the milk. Then the lobster and seasonings and the beaten yolks of the eggs. Cook for five min- utes after the yolks are put in. Remove from the fire when cool. Add the stiffly beaten whites. Bake in a buttered pan in hot water until firm. OYSTER SOUFFLE. Make the same as lobster souffle. Use one cup of oysters that have been cooked and chopped fine. One-half cup of the oyster juice and one-half cup of milk. MEATS. 67 MEATS. The cheaper cuts of meat should have a long, slow cooking to break up the fiber. A cheap cut of meat often contains more nourishment than an expensive cut. For example, there is more nourishment in a well-cooked piece of round than in a well-cooked fillet. Tough meats are better boiled, as a lower degree of heat can be used and slower cooking. TO ROAST BEEF. Beef should be well streaked with fat, of a bright red color, elastic to the touch, and have a thick out- side layer of fat. Put the meat in the pan Avhich has been heated hot on top of the stove, then sear the meat in the hot pan on all sides, turning it with a fork. Then place it in the pan on a rack, sprinkle first with flour, then with salt and pepper. Put two tablespoonfuls of drippings in the pan if you have them, but no water, as water steams the meat. Cook in a very hot oven for ten minutes, then reduce the heat, basting often with the fat in the pan. Roast ten minutes to a pound, if liked rare, and fifteen min- utes if liked well done. Rolled Roast — Should be cooked a little longer. Searing — First cooking the meat in a hot oven hardens the outside and keeps the juices in. Place on the platter with the fat side up. Carve in thin slices across the grain. 68 ROCKY MOUNTAIN COOK BOOK. GRAVY FOR ROAST BEEF. Pour the fat from the pan in a bowl, then ponr about a pint of hot water or stock in the pan, to get all of the settlings. Put four tablespoonfuls of hot fat in a sauce pan, stir into it two tablespoonfuls of flour, well mixed, stir in the hot water or stock from the pan. Season to taste with salt, pepper, Worcester- shire sauce, ketchup or mushrooms. Cook for ten minutes. YORKSHIRE PUDDING. Beat two eggs very lightly, add one-half teaspoon- ful of salt and one cup of milk. Stir this gi'adually on three-fourths cup of flour, beat until smooth. Pour in hot gem pans that have in them drippings from the roast beef. Bake in a hot oven thirty minutes, bast- ing twice with beef drippings, but not until they have been baking for fifteen minutes. Serve around the roast beef. This is a much better way than baking it in a pan. FILLET OF BEEF, Have your butcher remove the fat veins and trim into shape. The best way of cooking it is to lard it. If you do not care to do that, first place it in the pan on several slices of pork and cover the top with thin, narrow strips, dredge with flour, salt and pepper, or cover the top of the fillet with buttered, seasoned crumbs. Place around the fillet one carrot, turnip and onion cut in thin slices, and a couple of stalks of celery. Cook in a hot oven for thirty minutes. After ten minutes' cooking pour into the pan one cup of stock. Baste frequently. The fillet should be served rare. Put in a sauce pan a couple of tablespoonfuls MEATS. 69 of butter and two of flour. When melted, stir slowly in the gravy from the pan, which has been strained from the vegetables, and the fat skimmed off. Pour into it a half can of mushrooms that have been drained from the liquor. Cook ten minutes. Pour around the fillet. If this does not make gravy enough add a little hot water to it. BRAISED BEEF OR POT ROAST. Four to six pounds of beef from the lower part of the round or rump. Place on the bottom of the pan six thin slices of salt pork and on the pork lay one- half cup each of carrot, turnip, onion and celery, cut in small slices. On the vegetables place the meat. Dredge well with flour, pepper and salt. Place in a hot oven for fifteen minutes. Then add two cupfuls of stock or hot Avater. Place slices of vegetables on top of the meat, cover closely with a pan. Cook slowly for four hours. When done, garnish the plat- ter with vegetables, after being strained from the gravy. Melt two tablespoonfuls of butter, stir into it one of flour and slowly add the gravy. Cook ten minutes. Serve as a gravy wdth the meat. This way of cooking beef may be done in a pot, then it is called a pot roast. BEEE A LA MODE. Use five or six pounds of beef from the lower part of the round, cut thick. Lard it well with a larding needle, or make incisions into the meat with a sharp- pointed knife. Press into them thin strips of salt pork. This is called daubing. It can be done by the butcher. Put several thin slices of pork or two table- spoonfuls of drippings in the pot. When hot, put in 70 ROCKY MOUNTAIN COOK BOOK. the meat and brown it on all sides by turning it, then dredge with flour, salt and pepper, half cover the meat with boiling water. Add to it one-half enp each of carrot, tnrniii, onion, cut in slices, and a sprig of pars- ley. Cover the pot tight and simmer slowly for four or five hours ; add more water when necessary, having about a cup of the liquor when the meat is done. Place the meat on a hot platter, thicken the gravy a little with the vegetables,' pour around it. This is very good cold. BEEF STEW WITH DUMPLINGS. The cheaper cuts of meat can be used for a stew. The aitch-bone, or two or three pounds from the shin, or flank, or upper part of chuck rib. Stew can be made from cooked meat, the flank from a roast or left- ocer pieces of fresh meat. Remove the meat from the bones, cut in two-inch pieces, season with flour, salt and pepper, brown all over with fat from the meat or drippings. Put in the stew pan, add one onion cut in thin slices, one good-sized turnip, two carrots. Add boiling water enough to cover. Cook slowly for two hours, then add six potatoes that have been pared, sliced thin and soaked in cold water for half an hour. Cook for five minutes, then add the dumplings, having the liquor come up even with the potatoes and the dumplings resting on top. Cover closely and cook for ten minutes. Put the meat in the center of the platter, the vegetables and dumplings around the outside. Thicken the gravy a little and pour around the vegetables. Season the gravy more if desired. MEATS. 71 DUMPLINGS. 1 cup flour. I 1 tea8i)ooiiful baking 14 teaspoonful salt. | powder. Mix with one-half cup of milk into a dough soft enough to handle. Pat out in small cakes or roll and cut with a small biscuit cutter. Cook for ten minutes in the boiling stew, being careful that the water does not boil on them, as that would make them soggy. MEAT PIE. Lay in a baking dish a few thin slices of cold meat, gTating of onion, salt and pepper, a layer of thin-sliced potatoes. (Cold cooked potatoes can be used, cut in thicker slices.) Fill up the dish with these layers. Pour over it any cold gravy, tomato sauce, or soup stock. Cover the top with pastry, rolled a half inch thick. Bake in a hot oven for about one- half hour. Any kind of meat can be used in this way, and other vegetables used if desired. WARMED-OVER BEEF. Cut the beef in small, thin slices. Make a gravy of two tablespoonfuls of butter and one of flour ; when browned a little, add a cup of stock or gi'avy and one teaspoonful of Worchestershire sauce and one table- spoonful of catsup. Season with salt and pepper. Add the meat. Simmer for fifteen minutes. Place on a hot platter, garnish with three-cornered pieces of toast or little ball potatoes. ROLLED STUFFED FLANK. Take the inside flank, wipe it clean and dry, re- move the fat, spread it evenly with a bread stuffing, 72 ROCKY MOUNTAIN COOK BOOK. higlily seasoned, about an inch thick. Roll it up and tie securely with a white twine. Cut into slices an onion, carrot and turnip. Place them in the pan, lay the meat on them and dredge with flour, salt and pep- per. Add a bay leaf, sprig of parsley and the root or stalk of celery, one cup of water or stock. Cook for fifteen minutes in a very hot oven; then cover with another pan and cook slowly for four hours, basting frequently. It must have a long, slow cook- ing to be tender. When done, strain out the vege- tables, make a gravy of the liquor and serve with the meat. BOILED DINNER. Select a piece of corn beef that is well streaked with fat. Wash it in cold water, put on to boil in cold water enough to cover. When it begins to boil, skim. Allow it to simmer slowly, until tender, about forty minutes to a pound. Scrape, wash and quarter the carrots, peel and quarter parsnips, peel and slice in inch slices the turnips, quarter the cabbage, peel the potatoes and cook whole. About one hour before the meat is done add the turnips, carrots and parsnips and a half hour before done add the potatoes. Tie the cabbage in a piece of cheese cloth and cook it in a separate kettle in some of the liquor from the corn beef. Cook one hour or until tender. Cook the beets separately in boiling water. When done plunge them into cold water and rub off the skin. Serve hot or cold. Place the corn beef in the center of the platter and the carrots, turnips, parsnips and potatoes around. Serve cabbage and beets in separate dish. MEATS. 73 PRESSED CORN BEEF. Remove the beef from the bones, pick in rather small pieces, put layers of lean and fat in a round baking dish. Cover the top with a plate and press down with a brick or flat iron for several hours. Then slice thin. Serve with baked potatoes and pickles. CORN BEEF HASH. Half corn beef and half mixed vegetables. Chop all together until fine. Season with a very little salt and pepper ; moisten with a little stock or gravy. Put one tablespoonful of drippings in the frying pan. When hot add the hash. When brown, cover the top with a plate ; quickly turn the hash into it by turning the frying pan upside down. Put another tablespoon- ful of drippings in the pan and brown the hash on the other side. Remove to a hot platter, garnish with pickles cut lengthwise in half, or parsley. VEGETABLE HASH. Equal parts of all the left-over vegetables. Put into the frying pan a tablespoonful of drippings, add the vegetables and cook until heated through, stirring often. This is very nice served with the cold corn beef. SPICED BEEF. Select a piece from the middle cut of shin or the round. Wash the meat quickly and cut in four pieces. Cover with boiling water. After it has boiled for one-half hour, add the following seasonings, tied in cheese cloth : Six cloves, twelve peppercorns, one bay leaf, half teaspoonful sage, half teaspoonful thyme, three or four celery roots or stalks. Simmer slowly 74 ROCKY MOUNTAIN COOK BOOK. now until the meat falls apart, pack and press. (See corn beef.) When cold, serve in thin slices. BROILED BEEFSTEAK. Cut off the flank end to use in other ways, as that is toughened by broiling. Grease the broiler with a little fat from the meat. Broil over red-hot coals, turning at first every ten seconds (to sear the outside and keep the juices in). If liked rare, broil eight minutes; well done, twelve minutes. Select a steak one inch and a half or two inches thick. Serve on a hot platter, season with butter and salt, maitre d'hotel sauce or mushroom sauce. SPANISH STEAK. For this use round steak cut one and one-half or two inches thick; sear it on both sides by turning it in a hot pan, then season with salt, pepper, a bit of butter and about one-half cup of water or stock. Cook in a hot oven for one-half hour, then cover with slices of raw onions. Add a few more pieces of butter ; cook another one-half hour, then add a layer of sliced to- mato, cook for another one-half hour, then cover with grated cheese. When brown, serve with a gravy made from the liquor in the pan. SWISS STEAK. Select a slice of round steak cut about two inches thick. Pound into the steak on both sides as much flour as it will take up (one cup). Brown the meat on both sides in bacon or salt pork fat. Cover with boiling water and let simmer about two hours. Peel an onion for each person to be served. Let cook five MEATS. 75 minutes in boiling- water. Drain and rinse in cold water and set cooking around the meat. Mushrooms may be added. Season with salt and pepper. BROILED FILLET OF BEEF. Cut the fillet in slices three-fourths an inch thick. Grease the broiler well. Broil over clear coals for six minutes, turning every ten seconds, at first. Place on rounds of toast the size of the slices. Season with salt, pepper and butter and garnish with peas or with mushroom sauce. HAMBURG STEAK. Use one pound from the round or the ends of steak. Put through a meat grinder or chop very fine. To it add : 1 tablespoonfiil of onion | V4 teaspoonfnl of pepper. juice. 1 beaten egg. 1 teaspoonful of salt | Form into flat cakes, dredge with flour and saute in a little hot butter or drippings. Brown well on both sides. Remove to a hot platter, stir into the hot fat left in the frying pan one tablespoonful of flour. When brown, stir slowly into it one cup of stock or hot water. Season to taste with pepper and salt and add a few mushrooms or peas, or cubes of carrot that have first been cooked. Heat through and pour around the steaks. PLANK STEAK. The steak should be cut about an inch and a half thick. Have ready a hot broiler well oiled. Cook the steak over the coals about eight minutes, turning sev- 76 ROCKY MOUNTAIN COOK BOOK. eral times. Then place on a hot plank. Pile hot mashed potatoes around the edge of the plank. Brush over the edges of the potato with the yolk of an egg beaten and diluted with a little milk, and set the plank into a hot oven to brown and reheat the potato. Eemove from the oven. Fill the space between the plate and the potato with cooked peas, stringed beans and thin strips of carrot. Season with salt, pepper and butter. BEEF TONGUE. Smoked Tongue. — Soak for one hour in cold water, pour off the water and put on to cook in cold water. Let it come to a boil, pour off the water again. Put on in fresh cold water and boil until tender. Re- move the skin, roots and fat. Serve hot or cold. If hot, serve with tomato sauce. Fresh Tongue. — Wash and cook in boiling salted water until tender. Eemove the skin and fat. TONGUE IN JELLY. Cut the tongue in slices and hold in shape. Place in a mould or dish the right size to hold it in place. Pour around it half inch thick of aspic jelly. When that is nearly firm, cover with the jelly. Serve when cold and firm. (See aspic jelly.) PORK. 77 PORK. ROAST PIG. Select a pig from three to live weeks old. Wasli well and stuff with a potato stuffing. Stuffing. — Two cups niashed potato, season with one-fourth cup of butter, two tablespoonfuls of chopped onion, one-fourth teaspoonful of pepper, one teaspoonful of salt, one teaspoonful sage, stuff and sew. Skewer the fore legs forward and the hind ones backward. Rub over with softened butter, sprinkle with flour, salt and pepper. Put in a hot over with a little water in the pan. Baste often with melted but- ter at first to soften the skin. Bake about three hours or until tender when tried with a fork. Arrange on the platter in a bed of parslev, with a slice of lemon in the mouth. Serve with apple sauce or fried apples. ROAST PORK. The loin, spare-rib and shoulder are best for roast- ing. Sprinkle well with flour, salt, pepper and sage. Cook in a hot oven, allowing twenty-five minutes to a pound. Pork should be well cooked. It requires five hours for digestion, and is more easily digested when cold. PORK CHOPS. To fry or saute them, have them cut one-half inch thick, dredge with a little flour, sage, salt and pepper, and cook until brown on both sides. It will take 78 ROCKY MOUNTAIN COOK BOOK. about twenty miiuites. Serve on a hot platter, gar- nished with fried apples. BACON. Slice very thin, remove the rind, place in a hot frying pan. Cook nntil crisp. Drain on soft paper. FRIED APPLES. Cut slices of sour apples, one-half inch thick. Do not remove the skin. Saute in beef drippings, pork fat or butter until tender. BROILED HAM AND EGGS. Have the ham cut in very thin slices. Place it in hot water for three or four minutes to take out a little of the salt. Wipe dry ; broil over hot coals for about five minutes. Fry out several slices of salt pork, add the eggs and cook until the white is firm, basting them with the fat from the pan. FRIED HAM. Put the slices on a hot frying pan, brown on both sides. Remove, and cook the eggs in the fat left in the pan. Place the eggs around or on top of the ham. BOILED HAM. If salt, soak for several hours. Wash thoroughly, trim oif any of the black part. Cover with cold water and let it cook slowly, alloAving one-half hour to a ponnd. Pemove from the fire, let it remain in the water over night, then cut off the skin. Press into the fat a number of whole cloves, sprinkle the top PORK. 79 with cracker crumbs and brown sugar. Bake in quite a hot oven for fifteen minutes. A half glass of sherry wine may be added to the boiling ham just before it is done. BAKED VIRGINIA HAM. Soak the ham two days in cold water, changing the water four times. Then put in fresh cold water, bring to the boiling point, and let simmer for four to six hours until tender, when pierced with a fork. When cool remove the skin, stick with cloves, cover with brown sugar and sprinkle with fine cracker crumbs. Brown in the oven. BAKED HAM. Prepare the ham the same as for boiling. Let it simmer slowly for four hours, then remove it and cut off the skin. Press cloves into the fat. Bake in a moderate oven for two hours, basting at first with one- half cup of sherry wane, and then with the fat in the pan. Fifteen minutes before it is done cover with cracker crumbs and one-fourth cup of brown sugar. Serve hot or cold. If serving hot, make a gravy of two tablespoonfuls of the fat in the pan. Stir into it one tablespoonful of flour and one cup of brown stock. HAM COOKED IN CIDER. Boil and prepare the ham for baking. Baste it every few minutes with a quart of hot cider. SAUSAGES (Mrs. Lincoln). Use sweet fresh pork. Take one-third fat and two- thirds lean. Chop or grind very fine; season for 80 ROCKY MOUNTAIN COOK BOOK. every pound of meat and fat two teaspoonfuls of salt, two teaspoonfuls of sage, one-half teaspoonful of pep- per. Make cotton ba<^, one-half yard long- and four inches wide. Dip them in strong salt and water and dry. Crowd the meat into them, tie the bag tightly and keep in a cool place. When wanted for use turn the end of the bag back, cut off the meat in half-inch slices, fry in hot frying pan until brown on both sides. PHILADELPHIA SCRAPPLE. Cook a pigs head in boiling water until the flesh slips easily from the bones. Take out the bones, and when cold chop the meat fine. Wlien the liquid is cold remove the fat and reheat the liquid to the boil- ing point. Add a teaspoonful of salt to each quart of liquid. Then sift in through the fingers of one hand, while stirring with the other, enough corn meal to give the consistency of mush. Let boil hard several minutes. Then set back to cook more slowly for an hour. Stir occasionally. At last stir in the chopped meat and turn into bread pans and set aside in a cool place. When ready to use cut in slices half an inch thick and brown in fat. -i ...... TO TRY OUT LARD. Cut the leaves in small pieces, remove all flesh. Put a few pieces in the kettle first. When they are tried out put in the remainder. Cook slowly until the scraps are crisp, strain through cheese cloth into pails. Many like to add one pound of suet to every five of the leaves. This makes a firmer lard. PORK. 81 BOSTON BAKED PORK AND BEANS. Soak two cups of -pea beans in cold water over night. In the morning- drain off the water, put on fresh cold water and parboil them on the stove until the skin breaks, or you can pierce them with a pin. Then drain them through a colander, and pour cold water over them. Place in the pot. Clean one-fourth pound of salt pork, cut the top in gashes, place on top of the beans, pressing it down in them until the rind just shows. Mix one-half teaspoonful of salt, one- fourth teaspoonful of mustard, one tablespoonful of molasses in one cup of hot water and pour over the beans. Keep water enough in them to come to the tojD of the beans. Bake in a slow oven for eight hours. One small onion can be baked in the beans if the flavor is liked. The bean pot should be earthen, with bulg- ing sides and have a close cover. 82 ROCKY MOUNTAIN COOK BOOK. MUTTON AND LAMB. Good mutton should have thick, white, hard, fat, line-g'rained red meat. ROAST LEG OF MUTTON. Have the bone cut short, wipe it all over with cold water, dredge with flour, salt and pepper. Place in a hot oven for fifteen minutes, then add to the pan one cup of hot water, baste frequently, allowing ten minutes to a pound if liked rare, and fifteen minutes if liked well done. Garnish the end of the bone with a paper frill or a bunch of water cress or parsley. ROAST LOIN OF MUTTON. Remove the fat and kidney. Have the joints cracked, so as to be easily carved. Roast the same as the leg. Serve with mint sauce. CROWN ROAST. This can be prepared by your butcher and makes a very handsome and delicious roast. Cut a full loin, trim the rib bones as for French chops and chop them to a uniform length ; then roll the loin backwards into a circle and tie securely. Tie around each bone a slice of salt pork so they will not burn. Baste fre- quently with the fat in the pan. Allow fifteen min- utes to a pound. Cover each bone with a paper ruffle, fill up the center with potato chips and garnish around the roast with them, or, garnish with timbale cases filled with creamed peas, or pea timbales. MUTTON AND LAMB. 83 ROAST SADDLE OF MUTTON. The saddle is the back ; if split it is the loin. Re- move the pink skin, as that contains the strong flavor, and the fat and kidneys from underneath. Roll the flank under and tie it into a good, round shape. Dredge with flour, salt and pepper. Cook in a hot oven, baste frequently, allowing ten minutes to a pound if liked rare, and fifteen minutes if liked well done. Carve slices parallel to the back bone, then slip the knife under and separate them from the ribs. After the top is carved, turn the saddle and carve the tenderloin, which lies underneath. ROAST LEG OF MUTTON STUFFED. Remove the bone, sprinkle the inside with salt and pepper, stuff and sew. Cook the same as roast leg of mutton. Stuffing. — One cup of stale bread crumbs, one- fourth cup melted butter, one-fourth teaspoonful each salt, pepper, marjoram and sage, a teaspoonful of onion juice if desired and hot water if not moist enough. BOILED LEG OF MUTTON. Put the mutton into boiling water to cover, boil for fifteen minutes, then set aside and simmer, allow- ing twenty minutes to a pound. One-half hour before removing the meat add turnip cut in half-inch slices. Remove the meat to a hot platter, garnish with the turnip, cover the top with chopped parsley or capers. Serve with caper sauce. Save the water to use with the bone and left-over pieces for soups. 84 ROCKY MOUNTAIN COOK BOOK. RAGOUT OF MUTTON. 2 lbs. from the neck or flank. 2 tablespoonfiila butter. 1 table-spoonful flour. 1 onion. 1 carrot. 1/2 can peas. 2 cups of water or stock. 1 clove. Sprig of parsley. Salt and pepper to taste. Put the butter into the frying pan. When melted add the flour and brown. Then add the carrot and onion cut in small dice and the seasonings and mut- ton. Cook, stirring- frequently until all are brown; then add the stock or water and meat. Cover closely, let simmer for two hours, add the peas just before serving. NECK OF LAMB IN CASSEROLE. Cut small pieces for serving. Wipe with a damp cloth and roll in flour. Brown in salt pork fat. Then place in a casserole. Add hot water to cover and let cook about three hours or until tender. Add one-half dozen peeled onions that have been parboiled. Half dozen small carrots cut up in fine pieces. One-half dozen small potatoes cut in slices. Cover and let cook until the vegetables are done. Add a can of peas drained from the water. Salt and pepper. Serve very hot. CURRY OF MUTTON. Fry one large onion cut in thin slices in two tablespoonfuls of butter. Mix with two tablespoon- fuls of flour, one teaspoonful of curry powder, one teaspoonful salt, one-fourth teaspoonful of pepper. Stir into the butter and onion. Add gradually two cups of stock. Cut two pounds of lean mutton in two-inch pieces, add them to the sauce and simmer until tender. Place the meat on a hot platter with a border of rice around it. MUTTON AND LAMB. 85 MUTTON AND LAMB CHOPS. Broil the chops over hot coals, turning every ten seconds, the same as steak, thus searing over the chops and keeping the juice inside, ^^lien the meat looks puffy it is done. It requires ten minutes to broil chops one inch thick; if liked rare, eight minutes. Place on a hot platter, season with salt, pepper and butter, garnish with points of toast and a little pars- ley or watercress, or with peas, French-fried potatoes, potato balls or straws. French Chops. — Have the meat and fat scraped from the bone. When served, the bone is usually cov- ered with a ruffle. CHOPS IN PAPER CASES. Place the chop on well-greased heavy writing paper, season with salt and pepper, fold the paper over the chop and tui'n the edges over twice to hold them securely. Broil over a moderate fire, turning frequently. These may be served in the paper. These are very delicate to serve to invalids. ROAST SPRING LAMB. Spring lamb is divided into fore and hind q:uar- ters, the whole of either not being too much to roast at one time. The fore quarter is less expensive than the hind. It should be fresh and thoroughly cooked. Roast in a hot oven, season with flour, salt and pep- per. After fifteen minutes' cooking add one cup of hot water, baste frequently, allowing about twenty minutes to a pound. Serve with mint sauce and green peas or asparagus and new potatoes. 86 ROCKY MOUNTAIN COOK BOOK. BOILED LAMB TONGUES (Mrs. Lincoln). Boil six tongues in salted water with the juice of half a lemon until tender. Serve cold with tartare sauce, or pickle them by coverin<>" with hot-spiced vinegar. VEAL. 87 VEAL. The flesh of veal should be pink and firm; if it has a white or blue ting-e it is unwholesome. It con- tains less nourishment than any other meat and less flavor, so should be highly seasoned, and, like lamb, should be thoroughly cooked. ROAST VEAL. The loin, breast and fillet (a thick piece from the upper part of the leg) are best for roasting. Remove the bone from the fillet and stuff with a highly seasoned bread stuffing; skewer into shape. To pre- pare the veal for roasting, cover the top with thin strips of salt pork, or lard with a larding needle ; sea- son with flour, salt and pepper. Allow twenty-five minutes to a pound. Make a gravy from the drip- pings in the pan. Horseradish is very acceptable to serve with veal. STUFFED SHOULDER OF VEAL. Have the blade removed and fill the space with a highly seasoned stufiing ; sew up the oj^ening and truss with strips of salt pork. Allow thirty minutes to a pound. STUFFING. To one cup of stale bread crumbs add one-half tablespoonful of salt, sage, thyme, one teaspoonful lemon juice, of chopped salt pork, one-quarter tea- spoonful pepper, one-quarter cup melted butter, one egg beaten until light, and if too dry add a little hot water. 88 ROCKY MOUNTAIN COOK BOOK. VEAL CUTLETS. Dredge the cutlets with salt and pepper, dip in fine cracker crumbs, then in egg, then again in the crumbs. Saute in hot fat, either salt pork or beef drippings. Brown well on both sides, place on a hot platter and surround with a tomato or Bernaise sauce or make a gravy by adding one tablespoonful of flour to the fat, adding one cup of stock, and season with salt, pepper and a teaspoonful of lemon juice, or sea- son with butter, salt and pepper and pass with them tartare sauce. VEAL CUTLETS WITH CREAM. Divide the cutlets into sections. Dip them in cream, then sprinkle with flour, salt and pepper. Saute in hot butter until well bro^\Tied on both sides. Remove to a hot platter and surround with a sauce made by adding one tablespoonful of flour to the fat and cream left in the frying pan and one cup of cream. Cook for five minutes, season to taste and add to the sauce a handful of fresh mushrooms, if you have them, and allow them to cook five minutes in the sauce. VEAL STEW. The ends of the ribs, the neck and knuckle may be used for the stew. Cut about two pounds of the meat in two-inch pieces. Cover the meat with boiling water. Let simmer until tender. Add one onion sliced thin, two teaspoonfuls of salt, one-fourth tea- spoonful of pepper, two carrots sliced, one turnip sliced one-half inch thick, wdien the meat is put on to cook; twenty minutes before the meat is done add four good-sized potatoes that have been sliced and VEAL. 89 soaked in cold water for an hour. Remove the meat and vegetables on a platter, thicken the gravv with one tablespoonfnl of flour and season with two table- spoonfuls of butter and one-half cup of milk or cream. For Veal Pot Pie add dumplings with the pota- toes, the same as for beef stew. VEAL LOAF. 5 pounds of veal. 1 cup finely powdered cracker crumbs. 14 cup of stock. 3 eggs. 1 tablespoonful finely chopped onion. 1 teaspoonful thyme. 1 teaspoonful summer savory. 1 teaspoonful salt. 1 teaspoonful pepper, 14 cup of salt pork chopped fine, or 2 tablespoonfuls of melted butter. Chop the veal fine, add cracker crumbs and sea- sonings, stock and eggs slightly beaten. Form with the hands into a loaf, cover the top with slightly beaten eg^g, and a layer of cracker crumbs. Place in a baking pan on four thin strips of salt pork. Bake for three hours, basting frequently with butter and hot water. This is better served cold. SCALLOPED VEAL. Cut cooked veal in thin slices or cubes. Put in a baking dish alternate layers of veal and buttered crumbs, seasoning each layer of meat with salt and pepper. Over the top pour a tomato sauce and sprin- kle over with a layer of buttered crumbs. Bake for half an hour. 90 ROCKY MOUNTAIN COOK BOOK. BRAISED CALF'S LIVER. Lard it in three rows, or place several strips of salt pork over the top. Cut into slices one carrot, one turnip, one onion and two slices of salt pork ; put them in the bakin^^ pan. Place the liver on them. Add one cnp of stock or hot water, one teaspoonful of salt and four peppercorns, a sprig of parsley. Cover with another pan and cook in a moderate oven two honrs and a half, basting often. Add more stock or water, if necessary. Make a gravy by melting in a sauce pan two tablespoonfuls of butter, stirring into it one of flour. When brow^i gradually stir in one cup of the stock left in the pan that has been strained from the vegetables. Season wdth more salt and pep- per, if necessary. Pour around the liver. BROILED LIVER. Slice in three-fourth inch slices. Soak in cold ■water for five minutes to draw out the blood. Wipe dry. Dip in melted butter. Broil from five to eight minutes, turning at first every ten seconds. Season wdth butter, pepper and salt. Broiled bacon is often served with it. CALF'S HEART ROASTED. Wash the heart clean and wipe. Fill with a cracker or bread stuffing seasoned with melted butter, salt, pepper, onion and sage. Bake for two hours. Season the outside with salt and pepper, and sprinkle with flour. Baste with hot Avatcr and butter. Make a gravy from the liquid in the pan. Garnish around with boiled onions or stuffed tomatoes. VEAL. 91 CALF'S HEAD WITH BRAIN SAUCE. Soak the head in cold water for two hours. Take out the brains. Scrape the head very clean, then pin in a floured cloth. Put on to boil in salted, boiling water enough to cover. After boiling two hours, add the brains, which have first been pinned in a floured cloth, liver and lights, and boil two hours longer. Re- move the cloth from the head and the large bones will slip out. Lay on the platter with the skin side up. To Make the Brain Sauce. — Take one quart of liquor that the head has been boiled in, one-third of the liver chopped fine; also the brains chopped fine. Melt one-half cup of butter, stir into it five table- spoonfuls of flour. When smooth add the hot liquor, a little at a time. Stir in the chopped brains and liver, then add two tablespoonfuls of vinegar, a half cup of white and red Avine. Salt and pepper to taste. A little grated nutmeg, if cared for. Cook ten min- utes. Skin the tongue and slice the remainder of the liver, and surround the head with them. Pour over a part of the gravy. Garnish with slices of lemon and radishes cut to represent roses. Send the remainder of the gravy to the table in a dish. SWEETBREADS. Sweetbreads are two large glands lying along the back of the throat and in the breast. Those found in veal are considered the best. They spoil very quickly and should be put in cold water for one-half hour and parboiled before using in any fonn. 2'o Prepare Siveethreads. — Put them in cold water. Remove the pipes and membranes. Cook in 92 ROCKY MOUNTAIN COOK BOOK. boiling salted water with one tableapoonful of lemon juice or one-half tablespoonfnl of vinegar, for twenty minutes, then plunge in cold water for ten minutes to harden. FRIED SWEETBREADS. Cut the parboiled sweetbreads in slices. Dip in egg, crumb and egg again. Fry in deep fat for one minute, or season the slices with salt and pepper. Saute in hot butter. Garnish with parsley and olives or pickles and slices of lemon. LARDED SWEETBREADS. Lard the parboiled sweetbreads in even rows, and bake in the oven until brown, first sprinkling with flour, salt and pepper. Creamed. — Cut in cubes and serve in white sauce, on toast, patty cases, bread boxes or timbale cases. They may be served in the same way with poulette sauce. SWEETBREADS SERVED IN RAMQUIN DISHES OR SHELLS. Cut the sweetbreads in small pieces, mix with a cream or poulette sauce. Butter well the dishes, fill two-thirds full, cover with buttered crumbs and bake in a hot oven for eight minutes. Serve at once. Mushrooms or oysters can be added to them. TRIPE. Soak tripe for one-half hour in cold water, chang- ing the water twice, then cook in boiling water for twenty minutes before cool-ing in any form. VEAL. 93 BROILED TRIPE. Dry it after boiling. Dip into melted butter, then season with salt and pepper, and broil for ten min- iitee. Season again and serve. TRIPE IN BATTER. Cut the boiled tripe in two-inch pieces, dip in batter and fry one minute in deep fat. Or fry out several pieces of salt pork and brown in the fat. Batter. — One egg, one-fourth cup of cold water, one teaspoonful of lemon juice, one-fourth teaspoon- ful salt, and flour to make a drop batter (a batter that will drop from the spoon, not pour). 94 ROCKY MOUNTAIN COOK BOOK. POULTRY. POULTRY AND GAME. Poultry should be drawn ns soon as killed, to bo perfectly wholesome. That custom is not used in our markets, but it should be made compulsory for the good of the meat. To tell the age of poultry, press the end of the breat bone. If it is soft and bends easily the bird is young. If the end is hardened it is over a year old. Pin feathers indicate a young bird, and long hair an old one. The skin should be firm, smooth and white. Geese and ducks should not be over a year old, have soft yellow feet, tender wings and thick, hard breast. Wild ducks have red- dish feet, TO CLEAN AND TRUSS POULTRY, Singe the hair and down by holding the fowl over the gas, or over a roll of lighted paper held over the fire. Cut off the necks close to the body, leaving skin enough to fold over on the back (if to be roasted). Remove the windpipe and crop, then remove every- thing from the inside that can come out. Be sure that the lungs are taken out. They lie close to the back- bone, and are a bright-red, spongy mass. Xext take the leg; bend it back slightly, and carefully cut the skin on the joint just enough to expose the sinews without cutting them. Run a fork or skewer under them, pulling them out. The drumstick is much im- proved by removing the sinews or tendons. Cut out the oil bag in the tail. Wash out the inside very quickly with cold water, and with a bowl of water POULTRY. 95 and cloth wash the outside. Do not allow them to soak in water, as tliat will extract the flavor and nourishment. Cut the gall carefully from the liver. Cut the outer coat of the gizzard and draw it carefully away from the inner sack. Open the heart and wash away the clot of blood. The heart, gizzard and liver are the giblets. All poultry and game are cleaned in this way. "Wild ducks, coot and geese should be washed thoroughly with soap and water, as the skin is very oily and can not be cleaned without. TO STUFF AND TRUSS A FOWL FOR ROASTING. After the fowl has been prepared as given above, place it in a bowl or platter, put a little of the stuffing in the opening at the neck, the rest in the body, filling out the breast until plump ; then draw the neck skin over on the back and sew it, and if the opening of the body is full, sew that up with a coarse thread ; if it is not, it is not necessary. Press the legs close to the body and cross over the tail, and tie firmly with twine. Put a long skewer through the thigh into the body and out through the opposite thigh, and another through the wings, drawing them close to the body. Wind a string from the tail to the skewer in the thigh, then up to the one in the wing, across the back to the other wing, then down to the other thigh, and tie around the tail. If you have no skewers, the legs and wings can be kept in place by tying firmly to the body with string. Put the fowl on a rack in a pan, rub well with softened butter, dredge with flour, salt and pepper. Put in a hot oven for fifteen minutes, then reduce the heat, add a little hot water to the pan to prevent burning. Baste with butter and hot water 4 96 ROCKY MOUNTAIN COOK BOOK. until brown, then baste frequently with the fat in the pan. Cook until the logs will sejjarate from the body. Draw out the skewers and cut the strings. Allow about three hours for an eight pound turkey. Serve cranberry sauce or jelly with roast turkey, currant jelly with roast chicken and game, apple sauce with roast goose. STUFFING FOR ROAST TURKEY OR CHICKEN. For two cups of fine bread crumbs add one-fourth cup of melted butter, one small onion chopped fine, one teaspoonful salt and two teaspoonfuls of mixed herbs, a little ])epper. This makes a dry stuffing; if liked moist, add a little hot water or milk. GIBLET SAUCE. Boil the g'iblets in salted water until tender, chop them quite fine, put a tablespoonfnl of flour in the pan in which the fowl was roasted. Let it brown ; then add, stirring- constantly, one cupful of the water the giblets were cooked in. Season with salt and pepper, strain and add the chopped giblets, and serve in a gravy boat. TO DRESS FOWLS OR BIRDS FOR BROILING. Singe, w^pe ofl:" with a cloth and cold water, split down the middle of the back, lay open, and remove the contents from the inside. TO BONE A BIRD, FOWL OR TURKEY. The skin should be firm and unbroken, and the bird should not be drawn. Eemove the head, wash and singe. Eemove the tendons from the legs as POULTRY. 97 directed, loosen the skin around the end of the drum sticks. The work of bonino- is not difficult, hut re- quires time and patience. Use a small pointed knife. A regular boning knife is the best. Cut the skin down the full length of the back, scrape the meat away from the bone, beginning at the neck, until you feel the shoulder blade, loosen the flesh from this, and then follow the bone to the wing joint, and to the middle joint in the wing. Care must be taken to avoid cutting through the skin at these places, as the skin is very near the bone. Leave the first bone in the wing, then remove the flesh from the breast. Be careful and do not cut through the skin at the ridge, or to cut through the membrane into the inside. Re- move the flesh around the second joint, then the drum- stick, turning the flesh wrong side out. Turn the bird and do the same on the other side. When the meat is free from the carcass lay the bird on a board, skin side doAvn. Place the flesh in place, sprinkle it with salt and pepper, stuff out the legs and wings with the force meat and fill the bird with it. Draw the skin up and sew it together; turn it over and skewer and tie the legs and wings in position of a trussed fowl ; press and tie the body into natural shape, dredge with flour, salt and pepper ; cover with several slices of salt pork. Roast, allowing twenty-five minutes to a pound. Baste frequently. Make a gravy by using six table- spoonfuls of the drippings in the pan, one of flour and a cup of cream or white stock. Season. FORCEMEAT FOR STUFFING BONED FOWLS. Use the cooked or uncooked meat of another fowl or veal, or a part of both ; chop fine. To every cup of meat add one-fourth cup of bread or cracker crumbs, 98 ROCKY MOUNTAIN COOK BOOK. oue-fourth cup of melted butter, one teaspoonful chopped ])arsley, one teaspoonful of onions, chopped fine, one-fourth teas|X)onful each of sage, thyme, pep- per, one-half teaspoonful salt, one stalk of celery, chopped fine. Moisten with stock the meat was cooked in, or leftover gravy, TO BOIL FOWX. Boiled fowl are sometimes cooked with oysters, bread or chestnut stuffing, but as the stuffing is apt to get M'et and soggy, they are better cooked without it. Clean, sprinkle the inside with salt and pepper, put on to cook in lx)iling water enough to cover, with one teaspoonful of salt and one whole small onion. Simmer until tender. (The time depends upon the age and size of the fowl.) Serve with oyster, celery or caper sauce, using some of the liquor the fowl was boiled in for the sauce. Pour the sauce around the fowl, or garnish with a border of rice. BRAISED CHICKEN. Take an old chicken, prepare it for roasting. Dredge with flour, salt and pepper. Brown all over in hot butter or chicken fat, then place in the roast- ing pan on a bed of sliced onion, carrot, turnip and celery. Cover the top with four slices of salt pork, add two cups of water, cover closely with another pan, roast for three hours, basting often and replenishing the water so as to keep about two cups in the pan. Remove the fowl on a platter, garnish with vegetables and make a gravy of the liquid in the pan. Season to taste. Cook in a pot on top of the stove, if liked. POULTRY. 99 BROILED SPRING CHICKEN. Split down the back, remove the entrails and breast bone and the oil bag from the tail. Wipe clean with a cloth and cold water. Eub with soft but- ter, sprinkle with salt and pepper. Place on a broiler the inside do^vn ; broil over a slow fire for twenty-five minutes. ^Vhen nearly done turn and let the skin side brown. Place on a hot dish, spread with butter, or with maitre d'hotel sauce. Garnish with water- cress or parsley and slices of lemon. TO BROIL A TURKEY. Select a very small, fat, young one, weighing not over five pounds. Have it split as you would a chick- en for broiling. Place it in the roasting pan seasoned with salt, pepper and butter, with a half cup of water in the pan. Cook until the meat is tender, then broil over a rather slow fire. When brown put on a hot platter, spread with butter and season with salt. Save any liquid left in the pan for chestnut sauce to pour around it. If the turkey is unusually young and ten- der it can be broiled without cooking in the oven. PANNED CHICKEN. Prepare the chickens as for broiling. Place them in a pan, skin side up; rub with softened butter; dredge with flour, salt and pepper ; put in a hot oven. After ten minutes baste with butter and a little hot Avater. Cook for thirty minutes, baste three times, using not over a half cup of water, the rest butter. Remove to a hot dish and make a gravy from the fat in the pan. Add to it one tablespoonful of flour. When brown, add a cup of thin cream or white stocks. 100 ROCKY MOUNTAIN COOK BOOK. Cook until smooth, stirring all the time ; pour around the chicken. FRICASSEE CHICKEN. Cut the chicken in small pieces for serving, put in the pot with warm water enough to cover, one tea- spoonful of salt and two stalks or roots of celerv. Cook slowly until tender; remove the chicken and strain the celery from the liquor. Fry out half a dozen slices of salt pork, and one onion sliced thin in the frying pan. Butter or chicken fat can be used in place of the pork. When the fat is hot put in the chicken and brown on all sides. Arrange on the plat- ter. Eemove the onion from the fat, add two table- sjjoonfuls of flour to it, and two cups of the liquor gradually. When smooth, add one-half can of peas or the same amount of mushrooms drained from the liquor, cook for five minutes, pour around the chicken and garnish with points of toasted bread or toasted crackers. CHICKEN STEW WITH DUMPLINGS. An old chicken is the best. Have it cut in four joieces, and make the same as beef stew. (See Dumplings, under Beef Stew.) CHICKEN CURRY (Mrs. Lincoln). Cut the chicken at the joints, and remove the breast bone, wipe, season with salt and pepper, dredge with flour, and bro^^ii in liot butter. Put in a stew l^an. Fry one large onion, cut in thin slices, in the butter left in the pan till colored, not browned. Mix one large tablespoonful of flour, one teaspoonful of POULTRY. 101 sugar and one teaspoonfnl of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken and simmer one hour or until tender. Add one cup of hot milk or cream. Boil one minute longer and serve with a border of boiled rice. Rabbit, veal and lamb may be curried in the same way. SPANISH CHICKEN. Split tender broilers in halves, rub with salt, sprinkle over with finely chopped cloves and Spanish peppers. Over all put thin strips of bacon or salt pork. Bake in a hot oven till the chicken is tender. Watch carefully that it does not burn. If necessary, add a little water. When tender remove from the pan, add two tablespoonfuls of flour to the fat left in the pan and one cup of thin cream, one-fourth cup of water ; cook on top of the stove for five minutes, stir- ring all the time. Season to taste if salt or pepper is required. Pour around the chickens. CHICKEN JULIENNE. Split the chickens down the back as for broiling, lay them breast down in a baking pan, filling the de- pression inside the ribs with equal quantities of finely minced onion, carrot, celery and peas; season with salt, a little pepper, and several small pieces of butter, add one-half cup of hot water ; cook in a hot oven for one-half hour, or till the -vegetables are tender ; re- move the vegetables and turn the chickens over to brown, then make a sauce by adding flour to the 102 ROCKY MOUNTAIN COOK BOOK. liquid in the pan, and the vegetables and one-half cup of cream ; pour around the chicken and garnish with sweet potato croquettes. CHICKEN FRITTERS. Cut cold chicken or turkey off the bones in as large pieces as possible. Sprinlde with salt and pep- l)er, dip in fritter batter and fry in deep fat until a good brown, drain on bro^^Ti paper. Serve with pou- lette, Bernaise or tartare sauce. STUFFED CHICKEN OR TURKEY LEGS. Eemove the tendons from the drum sticks, remove the bone, stuff the leg with a force meat. (See force- meat for boned chicken or turkey.) Draw the skin over the ends and sew securely, keeping the shape. Lay them in a baking pan, cover with boiling water and simmer in the oven until tender — about an hour and a quarter. Remove from the water, let cool, take out the stitches, roll in beaten egg and seasoned fine bread crumbs, then in egg again, and fry in deep fat for one minute. Serve with olive, tartare, celery or currant jelly sauce. CHICKEN A LA MARYLAND. Clean the chicken, remove the head and legs. Put on to cook in a pot of warm water, enough to cover. Cook with it one sliced onion, carrot, turnip, one bay leaf, two cloves, six peppercorns, two celery roots or two or three stalks of celery. Cook slowly until the chicken is tender, then remove the meat from the bones. Cut in two-inch pieces. Cook the stock do^vn to one cup, heat and strain one cup of POULTRY. 103 tomatoes, melt in a sauce pan two tablespoonfuls of butter, add one tablespoonful of flour. When smooth stir in slowly the cup of stock, then the tomato, and the chicken. Cook for ten minutes. Surround with points of toast or serve in fried bread baskets or tim- bale cases. This can be made in the chafing dish by having the chicken prepared before. CHICKEN SOUFFLE. Chicken, veal or lamb may be cooked in this way : 2 tablespoonfuls of butter. 1 tablespoonful of flour. 1/4 teaspoonful salt. A little pepper. 1 teaspoonful of chopped parsley. 1 cup of milk, or chicken stock. 1 cup of finely chopped chicken. 10 drops onion juice. 2 eggs. Make a sauce by melting the butter, then adding flour, salt and pepper. Cook for ten minutes, stirring until smooth. Add the rest of the seasonings to the chicken, mix the sauce and chicken together, then stir in the well-beaten yolks. Stir over the fire for five minutes. Set aside to cool. When cool beat very stiff the whites of the eggs, stir them lightly into the chicken. Put in a buttered pudding dish, bake in a hot oven for twenty minutes. Serve at once in the same dishes. This can be baked in individual ram- quin dishes or shells. PLANQUETTE OF CHICKEN. An old chicken will do as well as a young one. Cook until tender in boiling water, with a teaspoonful of salt, a small onion, and two stalks of celery. Strain the stock and cook down to one cup. Melt two table- spoonfuls of butter, stir into it one of flour. When 104 ROCKY MOUNTAIN COOK BOOK. smooth, stir g;raduallj into the stock and one-half cup of cream. Cook ten minutes, then add two well-beaten yolks of egg's, cook five minutes, but do not boil, as it might curdle. Remove from the fire, add two tea- spoonfnls of lemon juice ; cut the chicken in small pieces, add to the sauce. Serve on toast, surrounded by a border of rice. CHICKEN A LA BECHAMEL. Melt two tablespoonfuls of butter. Stir into it one of flour, one-fourth teaspoonful of salt, a little pepper, then add one-half cup each of chicken stock and cream. Stir until smooth, cook for five minutes, then remove from the fire, and beat into it three well- beaten eggs and two cups of chopped chicken. Turn into buttered ramquin dishes or in a baking dish, and bake standing in a pan of hot water about twenty minutes. The water should not boil. Salmon or any kind of white fish can be used in this way. CHICKEN PIE. One good-sized, old chicken. Put it in the pot and cover with warm water (use warm water so that part of the nourishment may be in the gravy), add to it two teaspoonfuls of salt, six peppercorns, one onion, sliced, three stalks of celery or the celery root, one car- rot and one turnip, sliced. Cook slowdy for two hours, or until the meat will leave the bones. Boil the liquor down to two cups. Melt in a sauce pan one-fourth cup of butter, stir into it one tablespoonful of flour, and gradually the two cups of liquor. When that is smooth, stir in one-half cup of thick cream, season with salt and pepper. Pick the chicken mostly from POULTRY. 105 the bones, leaving a few of the small bones to hold up the pie. Put a layer of the chicken in the bottom of the baking dish, then cover with a layer of the gravy. In the center of the dish place the breast bone to hold up the crust, fill up with the layers, and put a crust on top three-fourths of an inch thick, cutting a slit in the center to let out the steam. Layers of thin-sliced potatoes may be added to the pie, a few truffles or mushrooms, or alternate layers of chicken, oysters and the gravy. The baking dish is often lined with a thin layer of pastry, but it is very apt to be soggy. Bake three-quarters of an hour. To cover the pie use plain pastry, chopped puff pastry, or a rich baking powder biscuit dough. Veal Pie can be made in the same way. CHICKEN SMOTHERED IN OYSTERS. Cut a roasting chicken in serving pieces. Wash and wipe dry. BroA^m in a little bacon or salt ix)rk fat. Then place in a casserole. Season with salt and pepper. Add a cup of w^ater. Let cook one hour or until tender. Then add with cup of oysters one cup of cream. Cover and cook for twenty minutes. Reserve a little of the cream to soften one tablespoon- ful of flour. Stir that into the sauce. Cook for ten minutes and serve. CHICKEN ROASTED IN CASSEROLE. Prepare the chicken for roasting. Place in the casserole and cover the breasts with thin slices of salt pork. Place around it onions that have first been boiled for ten minutes. Cover closely. After a while add a little water if necessary. Cook slowly from 106 ROCKY MOUNTAIN COOK BOOK. two to three hours according to the size of the fowl. Mak6 a gravy from the fat in the casserole. CHOPPED PUFF PASTE FOR CHICKEN PIE. 2 cups of flour, 1/2 teaspoonful salt. 1 teaspoonful sugar. 1 cup butter. 1 egg. l^ cup ice water. Ya tablespoonful lemon juice. Beat the egg until light, add to it lemon juice and water. Sift all the dry materials together and chop the butter with them. Add the liquid, roll and fold four times. Bake in a hot oven. ROAST GOOSE, A young goose four or five months old is the best. Singe, remove the pin feathers, then wash in warm soap suds to cleanse it, and open the pores, then draw it as you would a turkey or chicken. Wash in cold water and wape dry inside and out. Stuff with a potato stuffing, sew and truss. Put on a rack in the pan, cover the breast with slices of fat salt pork. (The pork fat aids in drawing out the oil.) Place in the oven for an hour, then take the pan from the oven and pour off all the fat, dredge with flour. When the flour is brown, add a little hot water ; baste often. Cook until brown and tender. Make a gravy from some of the fat in the pan, flour and hot water, season to taste. Serve with apple sauce. POTATO STUFFING. 1 cup mashed potatoes. 1 tablespoonful of onion chopped fine. 1 tablespoonful of sour apples chopped fine. 1/2 teaspoonful sage. 1/2 teaspoonful salt. 1/4 teaspoonful pepper. POULTRY. 107 ROAST TAME DUCK. Singe, clean, remove the crop, oil bag, legs, en- trails. StufiP, truss and dredge with flour, salt and pepper. After they have been in a hot oven for ten minutes, add a little hot water to the pan, and baste often. Roast thirty minutes, if liked rare, and forty- five minutes, well done. Stuff with a potato or bread stuffing, or with celery and apples. Serve with an olive or bread sauce. OYSTER STUFFING. y^ teaspoonful pepper. 1 tablespoonful lemon juice. 2 cups of oysters. 1 cup bread crumbs. 1 teaspoonful salt. Pick over and wash the oysters. Mix with the crumbs and seasonings, and stuff any kind of poultry. Turkeys are the best stuffed with oysters. CHESTNUT STUFFING. Cut a cross in the shells of one quart of the large chestnuts. Place them in a pan with a teaspoonful of butter and bake in a hot oven until the shells break open. The skin will come off with the shell. Remove from the shell and cook in boiling water with one- half teaspoonful salt until tender. While hot, mash a few at a time through a colander or potato press. Season with two tablespoonfuls of melted butter, salt and pepper, and moisten with one-half cup of stock. 108 ROCKY MOUNTAIN COOK BOOK. GAME. CANVASBACK AND REDHEAD DUCKS. Pick, singe, draw them, leaving on the head. Cut an opening to remove the crop, and through it draw the head and neck, letting the head come out at the back between the dinimsticks. Tie firmlj in place. With a bowl of cold water wipe out the inside and out- side. Cut off the wing at the second joint. Sprinkle the inside with salt and pepper, dredge the outside with flour, salt and pepper, and cover with thin strips of salt pork. Put inside of the duck a teaspoonful of currant jelly, a sour apple, quartered and cored, or a couple of sticks of celery, cut in pieces. Place in the baking pan with a little hot water, and bake in a very hot oven for fifteen to twenty minutes. Wild ducks should be served rare and very hot. Serve fried hominy and currant jelly with the ducks. The canvasbacks have a purple head and silver breast and are in season from September to May. The redhead is often taken for it. SALMI OF DUCK OR GAME. Cut the game in small pieces, put them in a hot oven for five minutes to start the juices. Put in a sauce pan two tablespoonfuls of butter, one-fourth pound of salt pork cut in dice, one tablespoonful of onion and carrot chopped fine, one-fourth teaspoonful each of salt, sage and one bay leaf, ten peppercorns. Cook for ten minutes, stirring often, then add one tablespoonful of flour; let it brow-n, then add two cupfuls of brown stock. Cook very slowly for thirty GAME. 109 minutes, strain, add one-fourth cup of madeira and the pieces of game, cover and cook slowly for forty minutes, garnish with croutons and truffles. The truffles should be added five minutes before the salmi is done. Cooked game can be used. Simmer only for ten minutes after it is added to the sauce. LARDED GROUSE. Draw, wipe clean, inside and out, lard the breast, and truss. Rub with softened butter, dredge with flour, salt and pepper. Roast for twenty-five minutes. Serve with bread or olive sauce. POTTED PIGEONS. Clean and tiiiss them, dredge with flour, salt and pepper. Place them in a stew- pan on slices of bacon, the breasts up. Add a carrot and onion cut in dice. Cover with stock or hot water. Let them simmer un- til they are tender. Sei-ve each pigeon on a thin slice of buttered toast. Make a gravy and pour around them. Melt two tablespoonfuls of butter, stir into it one of flour, gradually stir in the liquor and vegeta- bles left in the boiler, season to taste with salt and pepper. ROAST PIGEONS OR SQUABS. To roast they should be .young. Draw, clean and truss them, tie thin slices of bacoli or salt pork over the breasts, dredge with flour, put a small piece of butter inside. Roast from fifteen to twenty minutes, baste with butter, and a very little hot water. Or they can be split down the back, and covered with slices of pork or pieces of butter, dredged with flour 110 ROCKY MOUNTAIN COOK BOOK. and roasted in tlie oven. Serve on slices of toast, garnish with parsley, shoe string, French-fried or Saratoga potatoes. SQUABS IN CASSEROLE. Truss for clean squabs in the same manner as a chicken is dressed for roasting. Roll in flour and brown in hot fat. Place in a casserole. Add a cup of chicken or veal broth. Salt and pepper as needed. Let cook thirty minutes. Parboil one cup of potato balls and let brown in the fat where the squabs were browned. Peel eight mushrooms. Break in small pieces and brown in the fat. Then add to the squabs and cook about twenty minutes. Add one-half cup of cream and thicken with a little flour. Sherry or madeira may be added. Serve in the casserole. QUAILS BROILED. Split down the back. Rub with melted butter, broil over hot coals for eight minutes. Serve on slices of buttered toast, season with butter, salt and pepper. QUAILS ROASTED. Draw them and wipe inside and out with a cloth and cold water. Truss, letting the legs stand up. Tie around each one a thin slice of salt pork or bacon. Bake in a hot oven for twenty minutes; baste fre- quently with butter and a little hot water. Serve on slices of toast. Season Vvdth a little salt, pepper and the melted butter in the pan. A venj nice way is to lard them. GAME. 111 WOODCOCK ROASTED. Dress, wipe clean inside and out, cut off the feet, tie the legs close to the body. Skin the head and neck aud tie the peak under the winds. Tie thin slices of pork or bacon around them. Bake in a hot oven for ten or fifteen minutes. Baste with butter. Clean and cook in boiling salted water the hearts and livers, then ix)und to a paste, season with salt and pepper. Butter thin slices of toast, large enough for one bird, cover with the paste, place the birds on the toast, moistening them with the butter in the pan. Garnish with watercress or pieces of parsley. VENISON ROASTED. It should be wiped clean with a cloth and cold water, cover with, strips of salt pork and roasted the same as beef or mutton, allowing twelve to fifteen minutes to a pound. Serve with currant jelly sauce and a simple salad. VENISON STEAK. Venison steak is cooked the same as beefsteak, serving currant jelly with it or around it on the plat- ter, fonning a sauce. The roasting pieces are the sad- dle and haunch or leg. Steak is cut from both. ROASTED PARTRIDGE. Patridges have a white meat and should be well done. Dress and truss, cover with thin slices of salt pork, dredge with flour. Bake about forty-five min- utes, basting often with hot water and butter. Place on a hot platter, and surround with coarse crumbs of bread fried in butter, and serve with it a bread sauce. 112 ROCKY MOUNTAIN COOK BOOK. STEWED PIGEONS. Clean and wipe the pigeons dry. Make a stuffiuir of half a cup of pitted olives with the livers chopped fine, a tablespoonful each of finely chop])ed onion and parsley. Moisten two cnps of stale bread crumbs with two tables]ioonfnls of melted butter and a little hot water. Season with a tablespoonful of salt, one- fourth teaspoonful of paprica and a tablespoonful of currant jelly. Stufi^ the pigeons, and truss well with twine. Place in a saucepan two tablespoonfuls of but- ter. When hot, brown the pigeons in it, then stir into it two tablespoonfuls of flour, and gradually three cups of boiling water. When smooth, add a small onion, two carrots and two stalks of celery, one tea- spoonful of salt, six peppercorns. Cook very slowly, tightly covered, for one hour and a quarter, or till they seem tender. Serve the pigeons on slices of toast. Strain and thicken the gravy and serve separately. PIGEONS IN CASSEROLE. Clean and truss the pigeons. Brown in hot but- ter. Place them in a casserole, pour what butter is left from the sauce pan around them with a table- spoonful each of chopped onion, celery and cari'ot, and a teaspoonful of salt. Pour in a half cup of dry white wane. Cover and cook in the oven for one hour. Serve on slice of toast that has been moistened with the sauce from the casserole. Garnish with parsley. Served with orange and lettuce salad. HOT PIGEON PIE. Bone the pigeons. Brown in butter. Put on to stew with sliced onions, carrots and two stalks of GAME. 113 celery cut in half-inch pieces, salt and pepper. Stir into the butter, after the pigeons are removed, two tablespoonfnls of flour ; mix till smooth, add two cups of hot water gradually, replace the pigeons and cook slowly till tender ; then pour into a baking dish, cover Avith puff paste, with slits cut in the center for the steam to escape. Bake in a hot oven twenty-five min- utes. 114 ROCKY MOUNTAIN COOK BOOK. ENTREES. Entrees are served between courses, and for regu- lar course. CROQUETTES. Croquettes are made of nearly all kinds of meat, fish, vegetables, cheese, eggs and nuts. When shaped flat like a chop they are called cutlets. To prepare them the materials should be cooked tender, well seasoned and finely chopped (a meat chopper is best to use for meat croquettes), mixed together with a creamy sauce, moulded, rolled in bread or cracker crumbs, dipped in slightly beaten egg, rolled in crumbs again (this prevents the fat from getting in- side), and fried a rich brown in clear smoking hot fat. They are usually surrounded with a sauce or peas. If not, should be garaished wdth celery tips, parsley, watercress or small leaves of lettuce. CHICKEN CROQUETTES. An old chicken can be used. They are cheaper than young ones, and the flavor is better. Clean the chicken well, and plunge in a kettle of boiling salted water. Place the kettle on the stove where it will have a slow cooking. Add to it one good-sized onion cut in slices, eight peppercorns, two or three roots of celery, or a few of the outside stalks (celery seed may be used in place of celery). A small amount of thyme and bay leaf can be used if desired. Let cook until tender. Remove from the liquid and when old chop fine and mix wuth a cream sauce. The liquid ENTREES. 115 should be strained and when cold remove the fat and use for the sauces. Veal or lamb can be cooked in this way for croquettes. SAUCE FOR CROQUETTE MIXTURE. All Croquettes Are Mixed With a Sauce. V2 teaspoonful salt. Vs teaspoonful pepper. 1 cup milk, cream or stock. 2 tablespoonfuls butter. 3 tablespoonfuls flour. A dash of nutmeg can be used. When stock is used, take one-half cup of milk or cream. Scald the cream, milk or stock in a double boiler, melt the but- ter in a sauce pan, stir into it the flour and seasonings. When smooth, add it to the scalded milk. Cook ten minutes, stirring frequently. Add it to the chopped mixture, and when cool mould in shape, and dip first in crumbs, then in egg, then in crumbs again. When meat is used, allow about one-half as much sauce as meat. It is well to add the sauce to the meat gradu- ally, so as not to get the mixture too thin. It should be as thin as possible to mould. The beauty of a croquette is to have it creamy inside. TO PREPARE THE EGG AND CRUMBS FOR CROQUETTES. Beat the egg slightly until it is thoroughly mixed. Add to it two tablespoonfuls of cold water or milk. Put the bread or crackers through a meat grinder, or roll them. Always sift them. Bread should be thor- oughly dry before rolling. TO MOULD CROQUETTES. Take a tablespoonful of the mixture, roll lightly between the hands in a ball, roll the ball lightly in 116 ROCKY MOUNTAIN COOK BOOK. bread crumbs and mould with the hands in any shape jou like. Dip in the egg, and see that all parts are covered (this prevents the fat from getting inside), lift out on the blade of a knife and again roll in the crumbs. Set aside if possible fuly one hour_ before frying. Croquettes can be made up the day before frying if kept in a cool place and covered. TO FRY CROQUETTES. Have a good, clean fat. Let it become smoking hot. It can be tested by a piece of bread. If it colors while counting twenty it is right. Place four or five at a time in the frying basket, plunge in the hot fat and cook until brown. Eemove them to a soft paper to drain. Have the fat smoking hot each time before immersing the basket. Croquettes can be fried with- out the basket, it being much more convenient to use it. SWEETBREAD CROQUETTES. Clean the sweetbreads. Cook in boiling salted water with two tablespoonfuls of lemon juice (or one tablespoonful to each pair) until tender. When cold cut in small cubes and mix with sauce. Add one beaten egg to the sauce five minutes before removing from the stove. A couple of tablespoonfuls of finely chopped chicken can be used with the sweetbreads. Chicken or veal stock can. be used with the milk to make the sauce, or the milk used alone. MUSHROOM CROQUETTES. Peel the mushrooms, break in small pieces. Cook in sauce pan with two tablespoonfuls of water and a ENTREES. 117 litte salt. Let boil for five minutes, drain from the liquid and use it with cream, to make the sauce. Add one egg to the sauce. Mushrooms and sweetbreads are often used together. Chicken may be added to either the sweetbreads and mushrooms. NUT CROQUETTES. Brazil, English walnuts or pecans can be used. One cup of chopped chicken or veal, one-half cup of nuts chopped fine. Mix with sauce. EGG CROQUETTES. Cook eggs in water, just off the boil, for thirty minutes. Wlien cold remove from the shell. Chop the whites fine, sift the yolks, mix together with one egg slightly beaten. Season with salt and pepper and finely chopped parsley or chives. A few cooked mushrooms can be added. Mix with heavy" white sauce. Set aside until cold, then mould, dip in the crumbs and egg. Fry. Ser\'e with a white sauce alone or add a few peas, small beans, mushrooms or asparagus tips. CHEESE CROQUETTES. One-half cup grated Parmesan cheese, one cup American cheese, grated or cut in small pieces, mix together with a slightly beaten egg. Season with one- fourth teaspoonful of paprica, one-half teaspoonful of salt, mix with heavy white sauce. When cold, shape, dip in crumbs, egg and crumbs again. Fry. These are very nice to accompany a salad. They can be made with only American cheese. 118 ROCKY MOUNTAIN COOK BOOK. RICE AND CHEESE CROple are particularly good served in this way. A little brandy can be added to the peaches. ALEXANDRA CANAPES. Butter small rounds of toasted bread, cover each piece with anchovies. Scatter over them hard-boiled eggs, olives and capers chopped together very finely. APRICOT CANAPES. Cut thin slices of bread into rounds. Saute a delicate brown in hot butter, cover with apricot mar- malade and dot with whipped cream. CANAPES. 233 ANCHOVY-AND-EGG CANAPES. Cut bread in slices one-fourth inch thick and cut into diamond or round shapes. Spread with butter and brown in oven. When cold have ready some fresh butter beaten to a cream. Into this beat Anchovy paste to tint and flavor as desired. Spread the bread lightly with the butter. Set a slice of hard cooked egg in the center. Pipe a narrow thread of butter around the edge and fill the space between the egg and the edge with very finely chopped pickled beets. Serve cold as an appetizer at luncheon or dinner. 234 ROCKY MOUNTAIN COOK BOOK. PASTRY. The pie, although j^reatly abused, has more friends than any other dessert. In l\ew England, not many yeai-s ago, it was the custom to make up enough mince pies a week before Thanksgiving to last a good part of the winter. In many homes the custom is still carried out. It was no unusual sight to see forty or fifty pies all ready for the brick oven. The beauty of a pie is to have the pastry light and flaky and well bro^vned. A well made plain pastry is good enough for most any pie. But the pufl" paste greatly improves a mince pie, especially for special occasions, like Thanksgiv- ing or Christmas. The puff paste is used mostly for pate shells, tarts, cheese straws, etc. PLAIN PASTRY (Enough for One good-sized Pie). IV2 cups of flour. I Vs teaspoonful of salt. l^ cup of lard. I Ice water. 2 tablespoonfuls of butter, f Sift the flour and salt together, cut in the lard with a knife or rub in with the tip of the fingers, then cut in just enough ice water to hold it together. In putting in the water add only a few drops at a time, so as not to get too much. The pastry should be dry. Flour the board well, and roll out the pastry lightly, patting it with the rolling pin to get in shape to roll. Cover it over with one tablespoonful of butter cut in little bits ; sprinkle a little flour over the butter. ( The pastry should be rolled in an even square). Fold over the two sides to nearly meet in the center, then fold PASTRY. 235 the ends over to the center, and the ends over again on over the other, making a square piece of pastry; pat and roll out again, place the other tablespoonful of butter and roll and fold in the same way ; roll and fold once more, making three times in all. The pas- try is then ready for use. All pastry is better to remain on the ice some time before using. It can be kept a week or more in this way. PUFF PASTE (Mrs. Lincoln). Four cups of flour (or one pound), two cups of butter (or one pound), one-fourth teaspoonful of salt, ice water. This amount makes about twelve pate shells. Put the butter in a bowl of ice water, work it with the hands or wooden spoon until it becomes smooth and waxy. This is to wash out the salt and make it lighter. Then knead it in a napkin to get out all the water, pat it in half a dozen flat thin strips, lay it flat on a napkin in a pan ; place this pan between two pans that are filled with cracked ice. This is done to thoroughly chill the butter. Sift the flour and salt together, mix it to a stiff dough with ice water, using a knife and only a few drops of water at a time. Then knead it on the board until it is smooth, place on the ice for thirty minutes. Then flour the board well and toss the ball of dough on it, using a knife; then roll out in a long sheet. Take one piece of the butter from the ice, roll it in a little flour, cut in thin strips and place on the pastry; fold over the sides of the pastry, letting the edges just meat in the center. Then fold the ends over to the center and double it over again; pound gently in a flat cake and roll out again. Roll each piece of butter in the same way. 236 ROCKY MOUNTAIN COOK BOOK. After the butter is all in, roll and fold once more, or as many more times as you care to do it. Should the paste become soft and sticky, put it on the ice for a while, then flour the board well and roll out. The paste should be folded and rolled till no streaks of butter remain. Then place it on the ice to chill, or cut out in the shapes to be used, place in the pans and chill on the ice for thirty minutes before baking. TO BAKE PUFF PASTE. The dough should be ice cold before putting in the oven. The oven should be hot, the greater heat at the bottom so the paste may rise before browning. It is well to place an asbestos mat or paper on the grate above them so they will not brown too soon. A brown crust over the top will hold them down and prevent them being as light. Pate cases should bake about twenty-five minutes, and tarts fifteen minutes, TO MAKE PATE SHELLS FROM PUFF PASTE, Roll the paste to a quarter of an inch thickness. Cut into rounds with a fluted or plain cutter. Use the circles or rounds for one pate shell ; cut a hole in the center of two with a small cutter. Moisten the edge of each circle with a very little water, as too much water will hold the edges down and make them heavy. Place the two rings with the holes cut in them on top of the whole round, pressing the edges lightly together. Glaze them on the top with an egg if you like; the egg must not go over on the edges. Use the small pieces that are cut from the rounds for covers after the cases are filled. Bake them in a sep- arate pan, as they do not require as long a baking. PASTRY. 237 Tarts are made with the two layers, cutting one in a circle and placing it on the round the same as for a pate. Fill with jellv, jam, preserves or lemon cream, the same as for lemon pie, first cooking the lemon cream in a douhle boiler. When cool fill the tart shells. Serve cold. VOL-AU-VENT. Can be cut in any shape required, a large round being most often used. Roll out the puff paste one- half inch thick ; turn a pie plate upside down on the paste, press it down to make a marking, and cut out with a sharp knife. Put two or three rims around the edge as you would a pie, only thicker ; place in a large pan on a paper; bake in a hot oven forty-five minutes. Fill with any kind of cream, meats, mush- rooms or oysters, or serve as a dessert, filled with stewed fruits covered with whipped cream. PUFF PASTE STRIPS. Roll out the paste one-fourth an inch thick, cut in strips with a pastry wheel one inch wide and four inches long; bake in a hot oven for fifteen minutes. On a papered pan spread a strip with apricot or raspberry jam, cover with a strip, place a meringue over the top, brown in the oven and serve as a dessert. Cut puff paste in a three-inch square, bring the four corners to the center, moisten them a little to keep in place. Bake for twenty minutes and put a little jam or jelly in each corner, with a little whipped cream on the jelly. 238 ROCKY MOUNTAIN COOK BOOK. TO GLAZE PASTRY. Beat an egg slightly, then mix with it a table- spoonful of water. Brush over the pastry with a brush very lightly, and dust with a very little pow- dered sugar. This gives a brown and glossy look. CHEESE STRAWS. Roll puff paste thin, sprinkle with grated cheese and a little paprica. Fold and roll out, sprinkle and fold twice more; roll the last time one-half inch thick, cut into straws, place in the pans, put on the ice for half an hour ; bake in a hot oven for ten or fifteen minutes. APPLE PIE. Cut sour apples in quarters, peel and core, and slice. Place them evenly in the plate, piling a little in the center. Cover with half a cup of sugar ; sea- son with one-half teaspoonful cinnamon or grated nutmeg, and a teaspoonful of butter. In the spring of the year when the apples have lost their flavor, season with lemon juice and a little of the grated rind. Cut slits in the upper crust for the steam to escape, dampen the edges of both upper and under crust, press them together. Place around edge a half inch strip of the pastry ; moisten it before put- ting on so it will cling to the crust. Bake about thirty minutes in a hot oven, try the apples to see if done, with a straw or fork. SQUASH PIE. 1 cup dry sifted squash. ] 14 teaspoonful salt. 11/2 cups scalded milk. | '/i teaspoonful cinnamon. Va'cup sugar. j 2 eggs. PASTRY. 239 Mix in the order g-iven. Line a plate with pastry, put on a rim. Bake until the center is firm. PUMPKIN PIE. Make the same as squash, only season with one- fourth teaspoonful each of ginger and cinnamon. CUSTARD PIE. Beat three eggs slightly, then beat in six table- sjDoonfuls of sugar, one-fourth teaspoonful of salt, nutmeg or cinnamon. Pour into this mixture two cups of scalded milk. Line a deep plate with pastry, put a rim around and bake slowly. Watch carefully, when it puffs up take out at once. RHUBARB PIE. If the rhubarb is very young and tender do not peel it. If the skin has become tough, peel and cut in half-inch pieces. Line a plate with the crust, fill with the rhubarb, sprinkle with one cup of sugar, and a teaspoonful of butter ; if liked, flavor with cinnamon or nutmeg, cover with a crust and put a rim around it. Bake in a quick oven for about thirty minutes. BERRY PIES. Pick over and wash the berries, line a plate with pastry, fill with the berries, sprinkle with half cup of sugar, or more if the berries are very acid ; cover with a crust; bake. CRANBERRY PIE. Stew the cranberries. Line a plate with pastry, and a rim of pastry around it. Fill with the cooked 240 ROCKY MOUNTAIN COOK BOOK. cranberries, having them cold, and cover the top with strij^s of pastry about half an inch wide, having them cross each other to form little squares. Bake. A Thanksgiving pie. APPLE TART PIE. Make the same as cranberry pie. Stew the ap- ples, sweeten and season with lemon juice and nutmeg. PRUNE, APRICOT OR PEACH PIE. Line a deep plate with pastry and bake, or invert the pie plate, and bake the pastry on the outside of it. When cold fill with the stewed fruit, cover the top with whipped cream. Peach Pie can be made the same as a sliced apple pie. DELICIOUS LEMON PIE. Beat four eggx. Place them in a double boiler, stirring in one cup of sugar, one tablespoonful butter, juice and a rind of lemon. One-fourth teaspoouful salt and add very gradually one-half cup of cold water. Stir until it becomes very thick like a drop batter. Bake the ]>ie crust well pricked. When cool pour in the mixture that is also cool. Cover with meringue. Brown in oven. MERINGUE. Beat the whites of two eggs until stiff. Then beat in two tablespoonfuls of powdered sugar and fold in one tablespoonful. PASTRY. 241 LEMON PIE (With Corn Starch). Mix two tablespoonfuls of corn starch with one cup of sugar ; add one cup of boiling water, boil ten minutes, take from the stove; add a teaspoonful of butter, one whole egg and one yolk, the grated rind and juice of a lemon. Bake between crusts or with a meringue. CREAM PIE. Boil one cup and half of milk ; stir into it one- fourth cup of sugar, one teaspoonful of corn starch or flour mixed with the sugar, one-fourth teaspoonful of salt; stir until smooth. Eemove from the stove and add three egg yolks slightly beaten. Bake in a crust-lined plate. MINCE MEAT. 4 cups chopped meat. 1 cup chopped suet. 8 cups chopped apple (sour). 2 cups meat liquor. 2 cups brown sugar. 2 cups molasses. 2 cups cider. Juice and grated rind of two lemons. Juice and grated rind of three oranges. 1 lb. of stoned and chopped raisins. 1 lb. washed currants. V2 lb. chopped citron. % lb. chopped figs. Yg lb. chopped English wal- nuts, if liked. 2 tablespoonfuls of salt. 2 tablespoonfuls cinnamon. 2 teaspoonfuls mace. 2 teaspoonfuls powdered cloves. 2 teaspoonfuls allspice. 1 cup of brandy. 2 tablespoonfuls rose water. Mix in the order given. Use cold tea in place of cider and brandy if you wish. Cook slowly in a pre- serving kettle for one hour, stirring often. Add the brandy and rose water after removing from the stove. Meat from the lower part of the round is the best to use. A little more brandy or wine can be poured over the pie just before the upper crust in put on. 242 ROCKY MOUNTAIN COOK BOOK. Mince meat is better to pack in an earthen jar, and to keep several days before using, Sauterne may be used in place of cider. PETITE PIES. Line small round patty or gem pans with plain or puff paste. Fill with lemon or cream filling, stewed fruits or berries. Cover with a crust, cut a dash in the center for the steam to escape. Bake in a quick oven. ENGLISH APPLE PIE. Fill a buttered pudding dish with tart apples cut in eighths, pared and cored ; sprinkle with sugar, a little salt and grated rind of a lemon. Pile the apples high in the center ; add one- fourth cup of cold water, a few pieces of butter. Invert the dish upon the pas- try ; cut large enough to give place for the high center and shrinkage. Cover the pie with the paste, putting a rim of paste around the edge. Bake about forty- five minutes, BUTTER SCOTCH PIE. Bake on a tin sheet three circles of thin pastry, that have been Avell pricked, the size of a pie plate. When cool put between layers of butter scotch filling. Cover with meringue. BUTTER SCOTCH FILLING. Cream one-fourth cup of butter. Mix with three- fourths cup broM-n sugar. One-fourth cup flour. Pour over this mixture two cups of scalded milk and turn into the double boiler. Add beaten yolks of two eggs. PASTRY. 243 Cook, stirring all the time until the mixture thickens. Add one-fourth teaspoonful salt. MERINGUE. Beat the whites of two eggs until stiff. Then heat in two tablespoonfuls of brown sugar, a speck of salt. Set in the oven five minutes to brown. BAMBURY TAJRTS. Chop fine one cup of stoned raisins. One-fourth pound of grated citron. Add the rind and juice of a lemon. One cup of sugar. One-fourth teaspoonful salt and a egg beaten lightly. Roll pastry into a sheet one-eighth inch thick and cut into rounds the size of a cup. Put a little of the mixture on each piece. Moisten half the edge with cold water and fold over the pastry pressing the edges together. Bake fifteen or twenty minutes. This fill- ing may first be cooked in a double boiler and used cold for filling tarts. 244 ROCKY MOUNTAIN COOK BOOK. HOT PUDDINGS. All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. CREAM RICE PUDDING. 1 quart of milk. 14 cup well washed rice. 14 cup sugar. 1 teaspoonful salt. A little stick cinnamon or nutmeg. Soak half an hour in the milk. Bake slowly about an hour, or until the rice has thickened the milk, or a thick creamy substance. This is a delicious, inex- pensive and nutritious dessert. One-half cup of the whole raisins or a few pieces of preserved ginger can be cooked with it to give variety. Serve with butter alone, or butter and maple sugar, or cream. BAKED RICE PUDDING. Make the same as cream rice pudding, with the exception of using one-half cup of molasses in place of the sugar. Season with cinnamon; add one-half cup of raisins and one cup of sour apples, if liked, that have been pared, cored and quartered. Serve with cream. CREAM TAPIOCA PUDDING. 1 quart of milk. I 1/2 cup sugar. 1/2 cup tapioca. | Yolks of 3 Scald the milk in double boiler. Soak the tapi- oca in it for one hour, or until it is transparent. Re- move from the stove ; add the beaten yolks and sugar, bake in buttered pudding dish for half an hour. Serve HOT PUDDINGS. 245 with lemon sauce, or remove from the oven, cover the top with a layer of jam or jelly, and spread over it a meringue made from the whites of the eggs and four tablespoonfuls of powdered sugar. Brown in the oven. APPLE AND PEACH TAPIOCA. Wash one-half cup of tapioca (the pearl is the best) , pour over it one quart of boiling water, cook in double boiler till transparent (about an hour), stir often that it may not become lumpy; add half a tea- spoonful of salt, core and pare eight tart apples, place them in a buttered pudding dish, and fill the cores with sugar, a little lemon juice and cinnamon ; pour the tapioca over them, and bake till the apples are soft. Serve hot or cold with foamy sauce or sugar and cream. Peel the peaches, cut in halves, cook in the same way. SAGO PUDDING. Scald one quart of milk in a double boiler ; wash and add to it one-half cup of sago, and one-half tea- spoonful of salt ; let it cook till transparent, stirring often to prevent lumping. Beat two eggs with one- half cup of sugar. Kemove the sago from the stove ; add the eggs and sugar. Bake in buttered pudding dish for one-half hour, or until it puffs up. Serve hot or cold, with cream. Make sago with apple or peaches the same as l^each and apple tapioca. BAKED INDIAN PUDDING. Mix one cup of yellow corn meal, one cup of mo- lasses, one teaspoonful of salt; pour onto them one 246 ROCKY MOUNTAIN COOK BOOK. (juart of scalded milk, one-fourth cup of butter, and two beaten eggs ; let bake in a deep pudding dish slowly for one-half hour, then pour in three pints of cold milk. I>ake very slowly for five or six hours. WHOLE WHEAT PUDDING. Mix one cup and a half of whole wheat flour, one- half cup of white flour, one-half teaspoonful each of soda and salt; sift, add one cup of milk, half a cup of molasses, one-half cup each of shelled and chopped walnuts and raisins. Steam for two hours and a half. Serve with cream, foamy or lemon sauce, or a hard sauce flavored with lemon juice, or sherry. This will serve eight people. FIG PUDDING. 12 soda crackers, rolled ] 1 cup of milk. fine. 1/2 teaspoonful soda dissolved 1/2 lb, figs, chopped fine. \ in the milk. % cup of suet, chopped fine, j 4 teaspoonfuls of brandy. 2 eggs, well beaten. j 1/, nutmeg. 1 cup sugar. Mix in the order given. Steam four hours. Serve with a wine or hard sauce. Will serve eight people generously, as it is a rich pudding, STEAMED PRUNE PUDDING. V2 cup dry bread crumbs. 1/2 cup flour, 1 teaspoonful baking pow- der. y2 cup finely chopped suet or 1/2 cup melted butter. 1/2 cup sugar. 2 eggs beaten light. y2 cup of prune pulp. % cup milk. 1/2 teaspoonful salt. Mix altogether thoroughly. Steam in a mould two and a half hours. Serve with a hard or creamy sauce. HOT PUDDINGS. 247 THANKSGIVING PUDDING. 1 teaspoonful baking- powder. % cup flour. IV2 cups of soft bread crumbs. 1 cup scalded milk. 1/2 cup sugar. 5 eggs. 1 cup raisins. 14 cup of cuirants. l^ cup of finely chopped dates. 1/2 cup finely chopped citron. 1/2 cup finely chopped suet. The grated rind of a small lemon. V2 cup chopped walnuts. 1/2 nutmeg. 1 teaspoonful cinnamon. ll^ teaspoonfuls of salt. 2 tablespoonfuls each of brandy and sherry. Pour the hot milk over the crumbs. Mix in the order given. Steam in a buttered mould six hours. ENGLISH PLUM PUDDING. 11/2 lbs. raisins, stoned. ll^ lbs. currants. 1 lb. suet, chopped fine lYz lbs. bread crumbs. 1 lb. fiour, or 4 cups. 1 lb. sugar. 1 lb. preserved lemon and orange peel mixed. Grated rind of one lemon. 2 teaspoonfuls salt. 1/2 nutmeg. 1/4 ounce mixed spices. 1 cup brandy. 1 dozen eggs. 1 cup scalded milk. Pour the milk over the cnimbs. Mix in the order given. This quantity makes four puddings. Steam six hours. OLD ENGLISH PLUM PUDDING. Pour one cup of milk on one cup of soft sifted bread crumbs. Mix with one cup of brown sugar, one teaspoonful of salt and one cup of finely chopped suet. One pound of raisins, one-half pound of dates, one-half cup of nut meats. One-half cup of finely chopped citron and one half cup orange peel. Beat the yolks of four eggs, add to the softened crumbs. 248 ROCKY MOUNTAIN COOK BOOK. Then add the sugar and fruit. One cup of flour, one teaspoonful each of cinnamon and nutmeg and lastly the beaten whites. Steam in a buttered mould four hours. SUET PUDDING. i/o cup chopped suet. % cup molasses. 1 cup milk. 1 cup stoned raisins. 1/2 cup chopped citron. % teaspoonful soda. Grated rind of half a lemon. i/o teaspoonful cinnamon. i/o teaspoonful salt. About two cups and a half of floiu'. 1 ejjg. Sift all the dry materials together, then stir in the others. One-half cu]) of butter can be used in- stead of the suet. Steam in a buttered pudding mould three hours. Serve with hard, foamy or wine sauce. BREAD AND BUTTER PUDDING. Eemove the crusts and butter thin slices of stale bread. Lay them in layers in a pudding dish, alter- nating with layers of stoned raisins. When the dish is full pour over it two well-beaten eggs mixed with half a cup of brown sugar, one-fourth teaspoon- ful salt, one pint of milk. Bake slowly for one hour. Sprinkle cinnamon and nutmeg over each layer of bread. STEAMED BREAD PUDDING. 1 cup soft bread crumbs. 2 cups scalded milk. y^ cup sugar. Yolks of three eggs. 1/2 cup currants or raisins. 1/2 cup candied orange peel. 14 teaspoonful salt. V4 teaspoonful nutmeg. Mix in the order given. Steam three hours. Serve with wine or creamy sauce. HOT PUDDINGS. 249 BROWN BETTY. In a buttered pudding dish arrange alternate lay- ers of soft bread crumbs and sliced sour apples. Sea- son each layer with bits of butter, a little salt, and ground cinnamon. When the dish is full pour over it one-half cup of molasses, and a half cup of hot water. Bake for one-half or three-quarters of an hour or until the apples are soft. Raisins, chopped al- monds or walnuts can be used with the apple. Serve with cream. COTTAGE PUDDING. y^ cup melted butter. 14 cup sugar 2 eggs. 14 teaspoonful salt. 1 cup milk. 2 cups flour. 1 rounding teaspoonful baking powder. Sift the dry materials together ; beat the eggs and sugar, and add them with the milk and melted butter. Bake in a round pan with a hole in the center for one-half hour. Serve with lemon sauce. STEAMED BERRY PUDDING (Mrs. Lincoln). 2 cups flour. 1 teaspoonful baking pow- der. % teaspoonful salt. 1 cup milk, 2 tablespoonfuls melted butter. 2 eggs. 1/2 cup sugar. 2 cups of berries, or fruit, raisins or currants may be used. Sift the dry materials together ; add the fruit, stir it well around in the flour, then add the rest of the materials. Steam two hours. CABINET PUDDING. Butter a mould well. Ornament it with candied fruits. Arrange in it slices of sponge cake or lady 250 ROCKY MOUNTAIN COOK BOOK. fingers ; dip tliem lightly in sherry if you like. Ar- range alternate layers of cake and fruit, then pour over it all a custard made of a pint of milk, yolks of three eggs and three tablespoonfuls of sugar; pour it into the mould, bake sotting in a pan of water, for one hour. Serve with a wine sauce. BAKED PINEAPPLE PUDDING. Pare and grate one pineapple ; to every cup of the pineapple add one-half cup of sugar and one-fourth cup of butter creamed together, one cup of thin cream and four eggs slightly beaten, a little salt. Bake in rather a slow oven until it puffs up and the center seems firm. Cover with a meringne made with the whites of three eggs beaten foamy, beat in four tablespoonfuls of powdered sugar till stiff, then fold in two tablespoonfuls. Bake in a slow oven for ten minutes. STEAMED ORANGE OR PINEAPPLE PUDDING. Let one cu]) of soft bread crumbs soak in one cup of hot milk ten minutes ; add one cup of sugar, one cup of orange juice or one cup of gi-ated pineapple and one tablespoonful lemon juice. If orange is used one tablespoonful of gi*ated orange peel with the orange and lemon juice, two eggs, one tablespoonful melted butter, one-fourth tea spoonful salt, one tea- spoonful baking powder sifted with one-fourth cup of flour. Steam in a buttered mould two hours and a half. Serve with a creamy sauce. QUINCE PUDDING (Mrs. HiU). Pare and gi-ate six ripe quinces ; mix the pulp as grated with the juice of a lemon to keep it from HOT PUDDINGS. 251 discoloring; add the grated yellow rind of a lemon, a cup of sugar, the beaten yolks of six and the whites of three eggs, and one cup of cream. Mix thoroughly and bake until firm in a buttered pudding dish, standing in a pan of hot water. Serve cold ; sprinkle with powdered sugar, or serve with sugar and whipped cream. BOSTON APPLE PUDDING. Pare and core sour apples enough to make three good cups before they are cooked. Stew with them one cup and a half of sugar, one-half cup of water, two inches cinnamon bark ; cook until they are soft, then mash through a sieve ; add one tablespoonful of lemon juice, one cup hot cream, and the yolks of four eggs and one white, and a tablespoonful melted butter. Line a pudding dish with rich pastry and pour in the mixture ; bake till firm, or butter a pud- ding dish and bake without the pastry until firm. Serve with cream, hot or cold. CORN PUDDING. Six ears of sweet corn, one quart of milk, or half milk and half cream, one-fourth cup of flour, four eggs, one-half cup of sugar, one-fourth teaspoonful salt, one tablespoonful melted butter. Cut the corn down through the kernels and press out the pulp. Bake in a buttered mould till firm. Serve hot with lemon sauce. SNOWBALL PUDDING. Beat the yolks of four eggs till light, then grad- ually beat in one cup of granulated sugar. When 252 ROCKY MOUNTAIN COOK BOOK. light add three tablespoonfuls of milk, one cup full of flour, with one teaspoonful of bakina; powder sifted with it. Beat the whites stiff, fold lightly into the mixture. Fill well-buttered cups or moulds two- thirds full ; steam for one-half hour. Serve with lemon, foamy or wine sauce, or any fruit sauce. NUT PUDDING. Three-fourths cup of molasses, one-half cup of chopped suet, one cup of sweet milk, two and one- half cups of flour, one cup seeded raisins, one cup chopped English walnuts, one-half cup chopped figs, one-half grated nutmeg, one-half teaspoonful each of cinnamon and salt, three-fourths teaspoonful of soda, mix well together, steam three hours. Sen^e with a hard or orange sauce. WEYMOUTH PUDDING. Two cups stale bread crumbs soaked in one cup hot milk, one cup finely chopped suet, one cup each chopped figs and raisins, one cup sugar, one-half tea- spoonful salt, three eggs, juice and grated yellow of the rind of a lemon. Beat all the ingredients well together; steam in a well-buttered mould for three hours. COCOANUT PUDDING. Place in the bottom of a buttered pudding dish six fresh cocoanut cakes. Pour over them a custard made of one pint of milk, three eggs, two tablespoon- fuls of sugar, a little salt ; bake till the custard is firm. Remove from the oven, cover the top with a layer of raspberry jam, or currant jelly; apricot jam is also very delicious with it. Spread over it a meringue HOT PUDDINGS. 263 made of the whites of two egg& and three tablespoon- fuls of powdered sugar, beaten stiff. Macaroon Pudding can be made in the same way, using macaroons in place of cocoanut cakes. CRACKER PUDDING. Butter eight butter crackers ; place them in a but- tered pudding dish, pour over them a custard made of three cups of millc and the yolks of four eggs and white of one, half cup of sugar, one-fourth teaspoon- ful of salt; bake till firm. Serve with lemon or orange sauce. CORN STARCH PUDDING. 2 cups in ilk. I % cup sugar. 2 tablespoonfuls corn starch.] Yolks of three eggs, white of 14 teaspoonful salt. | one. Scald the milk in double boiler ; sift the corn starch, salt and sugar together, stir into the milk. Cook fifteen minutes, stirring until smooth, then add the eggs slightly beaten; cook ten minutes. Serve hot or cold with cream and sugar. DUTCH APPLE CAKE. 1 egg. 1 cup milk. 4 sour apples. Sugar and cinnamon. 2 cups flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder. 14 cup butter. Sift the dry materials together; rub in the butter, then the milk and beaten egg; spread on a buttered shallow pan; pare, core and quarter the apples, lay them in rows on top of the dough and press the sharp 254 ROCKY MOUNTAIN COOK BOOK. edge a little in the dougii; sprinkle them over with sugar and a little cinnamon. Bake in a hot oven thirty minutes. Serve hot with lemon or a hard sauce. Peaches can be used in place of the apples. APPLE SNOWBALL. Cook one cup of well-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one and one-half cups of water. When the rice has taken in all the liquid, butter small moulds or cups well, line them with one-half inch of the hot rice, fill the center with a quarter of a sour apple; sprinkle wnth sugar and cinnamon, or lemon juice. Cover it all over with rice, and steam in a steamer, or setting in a pan of hot water on top of the stove for one-half hour. It is better to have the apples slightly cooked first. Peaches or pineapple are de- licious used in the same way. Serve with creamy sauce. Be careful in taking^ them from the mould that they do not lose their shape . STEAMED CARROT PUDDING. 1 cup bread crumbs. 1 cup carrot. 1 cup potato. 1 cup flour. 1 cup molasses. 1 cup eui-rants. 1/2 cup suet. 1 teaspoonful soda. 1/2 teaspoonful salt. 1 teaspoonful cinnamon. 1 cup raisins. j y, teaspoonful nutmeg. Grate the carrot and potato, add the bread crumbs, sift the spices and soda with the flour, also salt. Add the suet, molasses and fruit, dredge with a little extra flour. Steam in a well-buttered mould for four hours. HOT PUDDINGS. 255 BIRD'S NEST PUDDING. Pare and core six sour apples, and place them in a buttered pudding dish. Mix one-fourth cup of flour and one-fourth teaspoonful salt with a little milk to form a paste; then add the yolks of four eggs, well beaten, a little more milk, then fold in the whites the rest of the milk, making two cups in all. Pour over the apples; bake in a moderately hot oven for three-quarters of an hour. Serve with any kind of a sauce. BAKED APPLE DUMPLINGS. Make a rich baking powder biscuit dough ; roll it out and cut in squares; pare and core sour apples; fill the center with sugar and a little cinnamon mixed with it, a little piece of butter ; wrap each apple in a square of dough, having the points meet on top; dampen them a little with milk and press together; bake for twenty-five minutes, or until the apples are tender, or steam for one hour. Serve with a molasses sauce. A hard or creamy sauce is also good. ROLLED APPLE DUMPLING. Make a rich biscuit dough. Roll out about half an inch thick. Peel, core and quarter sour apples ; place them in the dough, cover with a little sugar, cinnamon, nutmeg and bits of butter; roll the dough over the apples, pressing the ends tight together. Steam for an hour and a quarter. Serve with mo- lasses, hard or creamy sauce. Peaches can be used in the same way. 9 256 ROCKY MOUNTAIN COOK BOOK. STEAMED APPLE PUDDING. Fill a mould or dish half full of sour apples that have been pared, quartered and cored, cover with half a cup of sugar, half a teaspoonful of cinnamon and little pieces of butter ; cover the top with a rich bis- cuit dough, cut a slit in the center for the steam to escape. Steam for one hour and a half, or bake in the oven until the apples are tender. Serve with lemon sauce. APPLE CHARLOTTE. Cut bread into slices a quarter of an inch thick, then in inch wide strips ; dip each piece in melted butter and line a baking dish with them, having the pieces meet closely together. Fill the center of the mould with apple sauce, that has been cooked in quar- ter pieces, sweetened and flavored with lemon juice. Cover the top with strips of bread dipped in the melted butter. Bake in a hot oven forty minutes. Turn carefully out on a flat dish. Serve with cream or a sauce. APPLES AND RICE. Steam one cup of w^ll-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one cup of water till soft ; add a little more milk or water if necessary, also cook with it a little nutmeg, cinnamon or rose water, and a half cup of chopped almonds, if cared for. When the rice is soft and has absorbed the liquid, press it in the shape of a bowl. Cook sour apples that have been cored and pared, in a syrup made of half as much water as sugar, till they are tender; remove carefully wath a big spoon, place around the rice and fill the inside HOT PUDDINGS. 257 with them, boil the syrup down and pour around them. Fill each apple up with whipped cream and put a piece of currant or raspberry jelly on top of each. Serve hot or cold. APPLE MERINGUE. Core and pare six or eight sour apples, cover the tops with sugar, a little grated orange or lemon peel add one-half cup of water, cover and bake in a pud- ding dish till tender. Then cover with a meringue made of the whites of three eggs, beaten until foamy, then beat in gradually four tablespoonfuls of pow- dered sugar ; bake in a slow oven ten minutes. Serve cold. CUSTARD SOUFFLE. Yolks of five eggs. White of five eggs. 1 teaspoonful vanilla. 14 cup sugar. 1/2 cup flour. 2 cups hot milk. 14 cup butter. Mix the sugar and flour together with a little cold milk, stir into the boiling milk, cook for ten minutes, stirring until smooth, then add the butter; mix and stir in the well-beaten yolks. Eemove from the stove, add the whites beaten stiff. Bake in a pudding dish or little moulds. Place the dish in a pan of hot water, bake in a hot oven thirty minutes. If little moulds are used, bake twenty minutes. Serve at once. If the souffle is done before time to serve, let it remain in the oven with the door open. Serve with whipped cream or any light sauce. CHOCOLATE SOUFFLE. Make the same as custard souffle; melt two squares of chocolate, mix it with two tablespoonfuls 258 ROCKY MOUNTAIN COOK BOOK. of hot milk and stir into the double boiler before the yolks are added. PINEAPPLE SOUFFLE. Add one-half cup of ^-ated pineapple to a custard souffle. After it is removed from the stove, just before the whites are added, use one more egg, and if the pineapple is not sweetened, one-half cup of sugar, instead of a fourth. Serve with whipped cream, flavored with pineapple. PRUNE SOUFFLE. Beat the whites of five eggs till foamy, add one- fourth teaspoonful cream of tartar, and beat till dry, then beat in gradually half a cup of powdered sugar and one-half cup of prunes that have been cooked, stoned and chopped; turn into a buttered pudding- dish, set in a pan of hot water and bake one-half hour. Serve at once, in the same dish, with whipped cream or a cold boiled custard. CHERRY SOUFFLE. Two cups of canned cherries. Butter a mould well and decorate it with the cherries. Mix three tablespoonfuls of flour with a little cold cherry syrup and stir into one-half cup of the hot syrup. Stir until it thickens, beat the yolks of three eggs and stir into the mixture with one tablespoonful of lemon juice. Remove at once from the stove and when cool fold in the whites beaten stiffly. Turn into the mould, steam for one hour and a quarter, then take the souffle from the stove. Let it stand in the mould a few minutes before turninof out. Serve with sweet- HOT PUDDINGS. 259 ened and flavored whipped cream, or with hot cherry juice. PEACH SOUFFLE. Make the same as cherry souffle, decorating the mould with half peaches and using two tablespoon- fuls of lemon juice. LEMON SOUFFLE (Boston Cooking School). Beat the yolks of three eggs till light and foamy, beat the whites till dry, then beat the yolks into the whites; beat in gradually a scant half cup of sugar and the juice and grated rind of a lemon, turn into a buttered pudding dish, dust with sugar and bake about twenty minutes. Serve at once with or without a sauce. RICE SOUFFLE. Cook one-half cup of well-washed rice in one cup of boiling water and one-fourth teaspoonful of salt. When tender drain from the water and put the rice in a double boiler with one cup of milk and one of cream. Cook twenty miutes. Add the yolks of five eggs that have been beaten lightly with five table- spoonfuls of powdered sugar. Remove at once from the stove, set aside to cool, then add one tablespoonful of grated orange peel and a tablespoonful of the juice, fold in the stiffly-beaten whites. Bake in a well but- tered pudding dish forty minutes. Serve at once with a light, delicate sauce. MOCHA SOUFFLE. Melt three tablespoonfuls of butter and add to it three tablespoonfuls of flour. Gradually pour on this 260 ROCKY MOUNTAIN COOK BOOK. three quarters of a cup of hot strong coffee and one quarter of a cup of cream. One-fourth teaspoonful salt and one-half cup sugar. The well-beaten yolks of three eggs. Cook over hot water until smooth. Then remove from the fire and fold in the whites stiffly beaten. Flavor with one-half teaspoonful vanilla. Turn into a buttered baking dish and bake surrounded by hot water for twentj-five minutes. Serve with Mocha sauce. MOCHA SAUCE. Mix the yolks of two eggs, one-fourth cup of sugar and a few grains of salt. Add gradually one- half cup of strong hot coffee and cook in double boiler until it thickens, stirring constantly. Cool and fold in one cup of whipped cream. ZEBAIONE. Beat one whole e^g and two yolks very lightly. Then beat in gradually one-fourth cup of sugar and speck of salt. Cook over hot water, stirring con- stantly and gradually adding three tables]X)onfuls of sherry wine. Orange juice can be used in place of wine. Continue stirring until the mixture is thick. Serve hot in wine glasses. This amount will serve four or five people. GINGER PUDDING. 2 cups flour. 1 teaspoonful baking powder. 14 teaspoonful salt. 1 cup milk. 2 tablespoonfuls melted butter. 2 eggs. 14 cup sugar. 1 tablespoonful lemon juice. 3 tablespoonfuls of finely chopped preserved ginger. HOT PUDDINGS. 261 Sift the baking powder, salt and flour together, then mix the ginger thoroughly into the flour, then add the sugar, melted butter, lemon juice, beaten eggs and milk. Steam two hours in a large mould or one hour in individual moulds. Serve with lemon sauce. DELMONICO PUDDING. Scald one quart of milk in a double boiler, then stir into it one-half cup of corn starch that has been mixed to a paste with cold milk and half a teaspoon- ful of salt. Cook for fifteen minutes, stirring con- stantly until perfectly smooth, then add the yolks of four eggs beaten with one-half cup of sugar. Cook for five minutes, then turn into a buttered pudding dish. Bake twenty minutes. Remove from the oven, cover the top with a layer of jelly or jam and over that a meringue. Return to the oven and brown slowly. Serve hot or cold, with or without whipped cream. STRAWBERRY PUDDING. Fill a three-pine mould or pail two-thirds full with alternate layers of sliced sponge cake and maca- roons. Add to a pint of the strawberry juice one cup of cream, one-half cup of sugar and one-fourth tea- spoonful of salt. Pour it over the cake, cover the mould tightly, steam for two hours. Serve hot with whipped cream, flavored with a little sherry. VICTORIA PUDDING. Bake sponge cake in a round pan with a hole in it, fill up the hole with whipped cream and sprinkle the top with red cherries cut in fine pieces. Surround the cake with a chocolate sauce. 262 ROCKY MOUNTAIN COOK BOOK. MILTON PUDDING. 2 cups fresh bread crumbs. 4 cups milk. 2 eggs. 1/2 teaspoonful salt. 3 tablespoonfuls sugar. 2 oz. or 2 squares of Baker's Chocolate. Scald the milk in a double boiler, add the choco- late, which has been scraped fine, the sngar and the salt. When the chocolate has dissolved pour the mix- ture over the bread crumbs, add the eggs, pour in a buttered baking dish and bake until the center is firm, about one-half hour. Serve with a liquid sauce. DELICATE PUDDING. % cup butter. V4 cup flour. 1 cup scalded milk. 1 teaspoonful baking powder. 2 eggs. 14 cup sugar. 14 cup fine dried bread crumbs. Cream the butter. Stir in the flour and let cook in the hot milk stirring constantly imtil the mixture thickens. Beat the eggs. Add the sugar and stir into the hot mixture. Stir in the crumbs and turn into individual molds carefully buttered, dredged with sugar. Bake until firm sauce. Serve with orange or lemon PRUNE PUDDING. Stew one cup of raisins and one cup of prunes until tender. Place in a baking dish. Sprinkle with a little lemon juice and one-fourth cup of sugar. Cover with a rich biscuit dough. Bake and serve hot with cream sauce. HOT PUDDINGS. 263 STEAMED DATE PUDDING. Sift together one cup of whole wheat flonr, one- half cup of white flour, one-half teaspoonful salt, one teaspoonful soda. Beat one egg. Add half cup of molasses, half cup of milk, one-quarter cup of melted shortening' and one cup of dates stoned and cut in small pieces. A little cinnamon and nutmeg. Mix all thoroughly and turn into a buttered mold. Steam two and a half hours. Serve hot with a sauce. 264 ROCKY MOUNTAIN COOK BOOK. COLD DESSERTS. GARNISHING. For garnishing cold desserts use fancy cakes, icings, fresh or candied frnits, compotes, jellies, nuts, currants, raisins, angelica, spun sugar, which can be made in nests, balls or to encircle a dish. Fresh flowers and leaves also make a most attractive decora- tion. Angelica can be cut in strips, then in little dia- mond shapes, making very effective decoration, and especially so when combined with candied cherries, sugared rose leaves or sugared violets or lilac blos- soms. Angelica is not expensive — a ten-cent piece will last quite a while. FLAVORING. Essences of fruit, flowers and nuts make some of the best flavoring. They cost about twenty cents a bottle. Vanilla is most commonly used, but many other flavors should help to take its place. It is not considered wholesome. Oranges and lemons are al- ways a pleasant flavor, using the juice or grated yel- low of the peel (not the white). The preserved peel makes a delicious flavor as well as a pretty garnish. LIQUEURS AND WINES. Liqueurs and cordials are rich syrups of different flavors, with only enough alcohol to keep them. They give a very delicate and pleasant flavor and are inex- l^ensive, as a bottle will last a long time. Maras- chino has the flavor of bitter cherry, noyan of peach, COLD DESSERTS. 265 curacao of orange peel. Rum, brandy and wine, either madeira, sherry or port, are used a great deal and impart a very agreeable flavor, if not too gener- ously used. COLORING. Use the vegetable coloring paste ; it comes twenty- five cents a bottle. A bottle will last a long time, as it requires a very little to give the delicate coloring that you wish to use. Dilute a little in milk or water before using. BOILED CUSTARD. 2 cups milk. Yolks of four eggs. 3 tablespoonfuls of sugar. Speck of salt. Flavor with nutmeg, vanilla, or a little sherry wine. Scald the milk in a double boiler, beat the yolks, sugar and salt together. Pour the hot milk slowly into the egg (stirring all the time), pour back in the double boiler and cook until it is thick like cream, or till it coats the spoon. As soon as it thickens, re- move from the stove at once, as too long cooking will cause it to curdle. Watch and stir it all the time it is cooking, then strain through a fine strainer and flavor. Using only the yolks gives a much smoother custard. Three yolks can be used, but four makes a much richer custard. Chocolate Custard. — Melt one-half ounce of Bak- er's chocolate with a tablespoonful of milk, stir into boiled custard just before straining, flavor with vanilla. Caramel Custard. — Melt four tablespoonfuls of sugar to a caramel with one tablespoonful of water. 266 ROCKY MOUNTAIN COOK BOOK. Stir into the hot milk before pouring on the egg yolks. Make the same as boiled custard. Nut Custard. — One-half cup finely chopped wal- nuts added to boiled custard after straining. Cocoanut Custard. — One cup finely grated cocoa- nut added to boiled custard after straining. Maple Custard. — Sweeten boiled custard with one-half cup of thick maple syrup, add it to the hot milk with the eggs. Candied fruits may be cut fine and added, making a fruit custard. BAKED OR STEAMED CUSTARD. 1 quart of milk. I 6 tablespoonfuls of sugar. 6 eggs. 1 Vi teaspoonful of salt. Scald the milk, beat the eggs, salt and sugar to- gether. Pour the milk over them, stirring all the time. Strain into a baking dish, flavor with grated nutmeg, bake standing in a pan of hot water until the custard puffs up, or try with a knife, if it comes out clean, free from the milk, it is done. Watch care- fully. Bake or steam in cups or moulds if desired. BAKED OR STEAMED CARAMEL CUSTARD. Make the same as plain baked or steamed, with the exception of melting the sugar to a caramel with two tablespoonfuls of water, then adding it to the hot milk. Steam in a buttered mould and serve; if you like, serve cold, with caramel sauce. COLD DESSERTS. 267 BAKED OR STEAMED CHOCOLATE OR COCOANUT CUSTARD. Melt one ounce of chocolate in the hot milk for chocolate custard. Bake in a buttered mould, set in a pan of hot water. Serve very cold with custard sauce or surrounded with whipped cream that has a few maraschino or candied cherries strewTi over it. Make the same as baked or steamed custard. Baked Cocoanut Custard. — Add one cup of grated cocoanut to the hot milk. Bake or steam. FLOATING ISLAND. Beat the whites of three eggs stiff with one table- spoonful of powdered sugar. Scald two cups of milk for boiled custard, poach the whites in the milk until firm, two tablespoonfuls at a time. Remove care- fully on a sieve. Make the boiled custard. Serve the whites on the custard with a piece of bright colored jelly on top, or blanched almonds, stuck endwise into the white. APPLE SNOW. Quarter and core two cups of sour apples (do not pare), steam or stew the apples till tender, mash through a sieve. Beat the whites of two eggs stiff with half a cup of powdered sugar, add the apple and one tablespoonful of lemon juice or a grating of nut- meg. Beat till like snow. Pile in a dish with bits of bright jelly on top. Serve with or without cream. IRISH MOSS BLANC MANGE (Mrs. Lincoln). ip Iriah moss, art of milk. 14 teaspoonful of salt. Vi cup Iriah moss. I 1 teaspoonful vanilla, or two 1 quart of milk. | tablespoonfuls of wine. 268 ROCKY MOUNTAIN COOK BOOK. Soak the moss iu cold water for fifteen minutes, picii it over, wash and tie in cheese cloth, boil it in the milk till it thickens when dropped on a cold plate, add the salt, strain, flavor. Mould in small cups or egg shells. Serve with sugar and cream. Blmic Mange may be made by using one table- spoonful of sea moss farina. Stir it into the boiling milk. Cook twenty minutes. PLAIN BAVARIAN CREAM (Chocolate and Coffee). 2 tablespoonfuls granulated gelatine. 2 tablespoonfuls cold water. 1/2 cup sugar. 2 cups cream. Flavor. Soak the gelatine in cold water, whip the cream until you have about three pints (if it is the thin cream; if heavy cream, use one cup). Scald the re- mainder of the thin cream, if thick cream is used, scald one cup of milk, add the gelatine to the hot milk. Strain, flavor with vanilla, wine, melted choc- olate or one-half cup of strong coffee. Place the dish in one of cracked ice, stir until it begins to thicken, then fold in the whipped cream. Pour into a mould. When stiff enough to drop from a spoon, mould in in- dividual or a large mould. The mould can first be decorated with half preserved peaches, slices of orange or pineapple, candied fruits or angelica. BAVARIAN CREAM WITH EGGS. 2 cups heavy cream, whipped, 2 cups milk. 2 tablespoonfuls granulated gelatine. 1/2 cup cold water. 1/2 cup sugar. 4 eggs. Speck of salt. Flavoring. Soak the gelatine in cold water, whip the cream, heat the milk in a double boiler, beat the egg yolks, COLD DESSERTS. 269 sugar and salt together, stir into the hot milk, cook for two minutes, stirring constantly. Add the soaked gelatine. Strain into a big bowl or gi-anite dish, set in a pan of cracked ice. When cold add flavoring, vanilla or almond, a teaspoonfnl each, a half cup of candied orange peel and two tablespoonfnls of the juice. Stir until it begins to harden, then fold in the cream and the beaten whites. FRUIT BAVARIAN CREAM. 2 cups of any kind of fruit | 3 tablespoonfuls gelatine. juice or pulp sweet- I y^ cup cold water. ened to taste. | y, cup boiling water. 1 tablespoonful lemon juice. ( 2 cups heavy cream. Soak the gelatine in cold water, dissolve in the boiling water. Add it to the fruit juice or pulp. Set the dish in one of ice water or cracked ice. Stir until it begins to thicken, fold in the whipped cream. The mould may be garnished with the whole fruit, or sur- rounded by it when served. To garnish the mould place the fruit around the mould, hold it in place with a little of the Bavarian cream. When it is firm pour carefully in the remainder. It is better to mould fruits in an earthen or agate mould. FRUIT BAVARIAN CREAM (No. 2). If you wish to mould in layers, put half of the dissolved gelatine in the cream and the other half in the fruit. Pour one-half of the cream first in the mould. When that is firm pour in the fruit. Allow that to become firm, then add the rest of the cream, making three layers, with the fruit in the center. Garnish with whipped cream, flavored with the fruit juice. 270 ROCKY MOUNTAIN COOK BOOK. PRUNE BAVARIAN CREAM. 1 cup linely cliopped cooked prunes. 1 cup prune juice. 1 tablespoonful lemon juice. 3 tablespoonfuls gi'anulated gelatine. 1/2 cup cold water. 1/2 cup boiling water. 2 cups cream. 1/2 cup sugar. Soften e,-elatiiie in cold water. Then dissolve in hot water; add this to the prune juice with the sugar and lemon. When the mixture begins to thicken stir in the prunes and the whipped cream. Pour in mould. Serve surrounded by whipped cream. BAVARIAN IN THE SHELL. Line a mould with lady fingers or macaroons, dipped lightly in wine, if liked. Fill up with Ba- varian cream, garnish with whipped cream sprinkled over with candied fruits or nuts. BAVARIAN EN SURPRISE. Use a double mould for this, or one small mould set in a larger one. Line the mould with chocolate or coifee Bavarian. Fill the center with the plain Bavarian or flavor the plain with cliopped nuts that have been soaked a half hour in wine or orange juice. Or line a mould with the fruit Bavarian, fill the cen- ter with the plain, garnish with fruit or whipped cream. Or line the mould with Bavarian cream and fill the center with the fruit Bavarian. PINEAPPLE BAVARIAN CREAM. Scald one pint of grated pineapple, add one-half package of gelatine, softened in one-half cup of cold water and the juice of one-half lemon. Set this mix- COLD DESSERTS. 271 ture in a dish of ice water and stir till it begins to thicken, then fold in two cnps of heavy cream beaten stiff, mould. One-half of this quantity will serve six people. CHARLOTTE RUSSE. 1 level tablespoonful of | 2 tablespoonfuls sherry, or 1 granulated gelatine. | teaspoonfiil of vanilla 14 cup of cold water. j may be used in place of 2 cups cream. the wine. 1/3 cup of cold water. j 1 dozen lady fingers. Soak the gelatine a few minutes, add to it one- fourth cup of boiling water to dissolve it. Whip the cream, add the sugar and flavoring, then gradually whip in the gelatine, setting the dish in a pan of ice water ; line the mould with the lady fingers ; when the cream becomes stiif, pour into the mould. PETITE SPONGE BAVARIAN. Bake sponge cake in very thin sheets ; with a bis- cuit cutter cut from it small cakes. Make a plain Bavarian cream and spread one-half inch thick on the small cakes, place one on top, making a sandwich ; when the Bavarian cream seems firm cover the sand- wiches all over with a chocolate frosting; sprinkle small candies over the top. DIPLOMATIC PUDDING. Mould in a double mould. Line a mould one inch thick with wine, orange or lemon jelly, fill up the center with Bavarian cream. First decorate the mould with candied fruits, making some design, hold the decoration in place with a little of the jelly the mould is to be lined with. When firm, line with the jelly, decorate with whipped cream, sprinkle over with the fruits. 272 ROCKY MOUNTAIN COOK BOOK. FRUIT CREAM. Soften one and one-fonrth tablespoonfuls of gran- ulated gelatine in one-fourth cup of cold water, dis- solve with one-fourth cup of hot milk, add one-half cup of sugar, one-half cup each of cooked figs and prunes, cut in small pieces, and one-half cup of white grapes skinned, seeded and cut in pieces. Mix all together with one cup of heavy cream, whipped, stir occasionally until it begins to set, tlien mould. CHOCOLATE MACAROON CREAM. 1 tablespoonful granulated [ 1 square chocolate. gelatine. j Va cup sugar. ^4 cup cold water. j 14 cup macaroons which 2 cups milk. j have been dried and 3 eggs. I rolled fine. Soak the gelatine in cold water. Scald the milk. Add chocolate to the milk. When melted add the egg yolks beaten with the sugar with a speck of salt. Stir until the mixture thickens. Remove from the fire and add macaroons. When slightly cooled, the stiffly beaten whites. Teaspoonful of vanilla. Turn into mold. Serve cold, surrounded by whipped cream. MACAROON GINGER CUSTARD. 2 cups scalded milk. j 3 eggs. 6 macaroons dried and rolled | 3 tablespoonfuls sugar, fine; speck of salt. j Add the macaroons to the hot milk. Then add the eggs slightly beaten, sugar and salt. Bake, setting the dish in a pan of hot water. When firm remove from the fire and cover with thin slices of preserved ginger. COLD DESSERTS. 273 Then a meringue made of the whites of two eggs and two tablespoonfuls of sugar. Brown in the oven a few minutes. Serve cold. GINGER RICE SOUFFLE. To one cup of warm cooked rice add one table- spoonful sugar; one-half cup of cream that has been whipped and two tablespoonfuls of finely cut pre- served ginger. Serve cold in glasses. PINEAPPLE SPONGE. Two cups grated pineapple sweetened to taste, add one tablespoonful granulated gelatine that has first been softened in one-fourth cup cold water and dissolved in a little hot water. Set in a dish of cold water or cracked ice, stir until it begins to thicken, add a tablespoonful of lemon juice and fold in the whites of four eggs. Mould, serve with whipped cream flavored with the pineapple or custard sauce. SNOW PUDDING. Make a lemon or orange jelly. When it begins to thicken beat in the whites of three eggs that have been whipped stiff. Beat all together vigorously un- til it is stiff enough to drop from a spoon, mould, serve with custard sauce. LEMON JELLY. 1 cup sugar. % cup lemon juice. Vg box gelatine. V2 cup cold water. 2 cups boiling water. Soak the gelatine in cold water, dissolve with the boiling water, then add the sugar and lemon juice. When all is dissolved, strain and mould. 274 ROCKY MOUNTAIN COOK BOOK. ORANGE JELLY. 1/2 box gelatine. | 2 tablespoonfuls lemon juice. 1/2 cup cold water. 1 cup sugar. 14 cup boiling water. | 2 cups orange juice. Soften the gelatine in cold water, dissolve it with the hot water, add the sugar, lemon juice, orange. When all is dissolved, strain through a cheese cloth. ]\Iould, garnish the mould, if you like, with slices of orange held in place with a little of the jelly, un- mould and surround with whipped cream, sprmkled over with candied orange peel. Or serve the orange jelly in orange basket made from the skin, with a little whipped cream on top. Set the orange basket on a few green leaves. COFFEE JELLY. ll^ tablespoonfuls gelatine. 14 cup cold water. 1/2 cup sugar. 1 cup boiling water. 11/2 cups strong coffee. Soften the gelatine in the cold water, add the boil- ing water, sugar, coffee. When well dissolved, strain through a cheese cloth, mould, serve with whipped cream flavored with a little orange. WINE JELLY. 114 tablespoonfuls gelatine. V2 cup cold water. 1 cup boiling water. 2 tablespoonfuls lemon juice. 1 cup sugar. 1 cup sherry wine or one cup of madeira. 2 tablespoonfuls of brandy, Soften the gelatine in the cold water, add the hot water and sugar and the rest of the materials, strain through a cheese cloth. The mould can first be deco- rated with maraschino cherries. COLD DESSERTS. 275 CHAMPAGNE JELLY. Make the same as wine jelly, using one cup of champagne. Omit the brandy. SAUTERNE JELLY. Make the same as wine jelly, omit the brandy, use one cup and a half of sauteme. ROMAN JELLY. Into one quart of lemon jelly put two wine glasses of kirsch and one of rum, divide this into three equal parts, color one green, the other red and leave the rest uncolored. Whip each part till they begin to thicken, then put in a moiild in alternate layers. PEACH CHARLOTTE. 1 tablespoonful granulated gelatine. ^ cup cold water. 14 cup boiling water. 14 cup sugar. 2 tablespoonfuls lemon juice. 1 cup peach juice. Whites of three eggs, or one cup of heavy cream, whipped. Soften the gelatine in cold water, dissolve in hot water, add the sugar, lemon and peach juice, strain. When it begins to thicken, fold in the stiffly beaten whites or the whipped cream. Line a mould with half peaches, hold them in place with a little of the jelly. When they are firm, gently pour in the char- lotte, garnish with whipped cream and peaches. ORANGE AND STRAWBERRY CHARLOTTE. Make the same as peach charlotte. For orange use one cup of the orange juice and one cup of sugar. Line the mould with slices of orange. Garnish the dish with whipped cream, flavored with orange. 276 ROCKY MOUNTAIN COOK BOOK. For Strawberry Charlotte, line the mould with large strawberries, hold in place with the jelly. Make the same as peach charlotte, using one cup of straw- berry juice and one cup of sugar. Garnish the dish with whipped cream and strawberries. SPANISH CUSTARD. 1 tablespoonful granulated gelatine. 2 tablespoonfuls cold water. 1/2 cup boiling water. Yolks of three eggs. 14 teaspoonful salt. 2 cups thin cream. ^Vhite3 of three eggs. Flavoring. 1/2 cup sugar. Soak the gelatine in cold water, then dissolve in boiling water. Beat the yolks, sugar and salt to- gether. Scald the cream and pour over the egg and sugar. Eeturn to the double boiler and cook till it thickens, then add the gelatine and whites of eggs, take from the fire and flavor with an essence. Mould. ITALIAN JELLY. Make a lemon, orange or wine jelly. Decorate the mould with preserved fruits or nuts, hold in place with a little of the jelly, just a few drops on each piece. When it is set, pour in a layer of the gelatine an inch thick. When that is firm, cover with a layer of fruits or nuts, hold these in place with a little of the gelatine, and so on until the mould is full. Gar- nish with whipped cream and the fruits and nuts. RICE CREAM. Put one-half cup of well washed rice on to boil in one quart of boiling salted water, and the yellow of the rind of one-half orange, or lemon. When the rice is tender, drain, remove the peel, mix lightly COLD DESSERTS. 277 with the rice one tablespoonful of gelatine that has been softened in a little cold water and dissolved with one-half cup of hot milk and one-half cup of sugar. When the mixture begins to be a little firm, flavor with three tablespoonfuls of sherry or madeira (that can be omitted), and fold in one cup of heavy cream whipped stiff. Mould. This can be garnished with whipped cream and candied orange or lemon peel, or serve with plain cream or preserved fruits. RICE AND ALMOND CREAM (Mrs. Lincoln). Blanch and cut fine one-half cup of almonds. Put them in double boiler with three cups of milk, one- fourth cup of sugar and one-half teaspoonful of salt. When hot, add one cup of well-washed rice. Cook until the rice is tender. When ready to serve dip out in frappe glasses, having them about half full, put on a teaspoonful of jelly, then fill with thick whipped cream, with more jelly on top. APPLE CHARLOTTE RUSSE. Pare and core three or four cooking apples. Cook with them the yellow rind of half a lemon or orange and half an inch of stick cinnamon. Cook until the apple is very tender. Press through a sieve. There should be one cup of the pulp. Cook half a cup of sugar with one-fourth cup of water to the thread stage, pour slowly onto the white of one egg beaten stiffly, stirring all the time. Beat frequently until cold, then add to the apple with three tablespoonfuls of sherry wine and one tablespoonful of granulated gelatine that has been softened in one-fourth cup of cold water, then dissolve over hot water. Set the mixture in a pan of ice or snow, stirring until it be- 278 ROCKY MOUNTAIN COOK BOOK. gins to thicken, then fold in one cup of heavy cream that has been whipped stiff with one-fourth cup of powdered sugar. Fill the mould decorated with lady fingers or macaroons. Garnish, when unmoulded, with whipped cream and charries. Apricots can be used in place of the apples. CHARLOTTE SNOWBALLS. Bake sponge cake mixture in deep round gem pans. When cold ice the outside with a boiled icing. Fill up the center with whipped cream sweetened and flavored. Place a candied cherry on top or fill with wine or orange jelly and whipped cream. The cakes may be surrounded with the jelly when served. CHOCOLATE BAVAROISE (Boston Cooking School). Melt two ounces of chocolate (in a double boiler) with one-fourth cup each of sugar and water. Cook until glossy, add to it one cup of milk. When hot add the yolks of three eggs that have been well beaten, with one-fourth cup of sugar. Cook in the hot milk and chocolate till the mixture coats the spoon, then add one tablespoonful of granulated gelatine that has been softened in one-fourth cup of cold water, strain. Set the dish in cold water or surround with cracked ice. Flavor with one teaspoonful of vanilla. Stir until the mixture becomes thick, then fold in one cup of heavy cream that has been whipped stiff. Mould. When ready to serve, surround with whipped cream and garnish with a few candied cherries or other fruits. COLD DESSERTS. 279 NEWPORT WHIPS. Mix two cups of sweet or sour cream with half a cup of fruit juice and one tablespoonful of lemon juice, and half a cup of powdered sugar. Beat till stiff. Serve in glasses with sponge cake or first line the glasses with lady fingers and fill up with the whip. STUFFED FIGS. Select fine, large figs, wash them, make an opening on the side of each fig and press in a teaspoonful of English walnut meats finely chopped, fasten together with a toothpick. Cover with boiling water, cook until tender. The time depends upon the toughness of the figs. Ten minutes before removing from the fire add one-third cup of sugar and the juice of half a lemon (this amount is for a pound of figs). Flavor with sherry wine. Serve with whipped cream. ORANGE SECTIONS MOULDED IN JELLY. Make an orange jelly, have ready individual moulds. Set in ice water, pour in a very little of the jelly. When hard arrange in each a section of orange that has been freed from the skin. Add a few drops of the jelly to hold it in place. When firm, fill up the mould with the jelly. To serve, remove from the mould, surround with whipped cream that has been sweetened. PINEAPPLE IN THE SHELL. Select a pineapple that has a nice green top. Cut a slice from the top, remove the pineapple, cut in small pieces and use the same amount of orange and bananas, mix with the pineapple, sprinkle with sugar, 280 ROCKY MOUNTAIN COOK BOOK. chill. When ready to serve, replace in the shell with the top on, surround the base with green leaves and serve from the shell. CHESTNUT PUREE WITH CREAM. Use the large French chestnuts. AVith a sharp- pointed knife, cut a cross on the shell of tl'e chestnut, put in a pan in the oven with a teaspoonful of butter, bake until the shell is well broken open, then the skin will come from the nut shell, boil in hot water with a little salt till tender, then mash through a puree sieve. Put in a double boiler, sweeten, flavor, add a little cream, stir over the hot water till almost dry, press through a colander or potato ricer, onto the serving dish, making a mound, surround with whipped cream that has been sweetened a little and flavored. CHESTNUTS WITH CREAM. Remove the shell and skin (as given in chestnut puree), boil till tender, then add sugar (a half cup of sugar to a pound of chestnuts), and boil until clear. Let them remain in the syrup until cold, then drain. Pile on a dish, boil the syrup down to a thick con- sistency, pour over the nuts. Serve cold with whipped cream. PARIS DE MARRONS (Chestnuts). Make a puree of boiled chestnuts (see chestnut puree with cream), sweeten and flavor with lemon, vanilla or sherry to one pint of puree, add one table- spoonful of granulated gelatine that has been soft- ened in a little cold water and dissolved over hot water, and one-half cup of heavy cream whipped. Mould, garnish with whipped cream and glace chest- nuts. COLD DESSERTS. 28t CHERRY CREAM. One and one-half tablespoonfuls of granulated gel- atine softened in one-fourth cup of cold water, then add one-half cup of boiling water, one-half cup of sugar (the amount of sugar depends upon the acidity of the fruit), one cup of cherry juice, juice of half a lemon. When this is cold enough to hold together, add one cup of whipped cream. This is very pretty moulded in individual moulds and served on sponge drops. CRUMBLE TART. 1 cup chopped dates. 1 cup chopped pecans. 1 cup sugar. 2 eggs. 1 teaspoonful baking powder. Mix all well together. Bake in a buttered pud- ding dish one-half hour. Serve cold in glasses with whipped cream on top. 282 ROCKY MOUNTAIN COOK BOOK. FROZEN DESSERTS. Frozen desserts are miicli more acceptable in warm weather than hot desserts. They can be pre- pared several hours before using, whicli is often greatly in their favor. Every household should be supplied with an ice cream freezer, and the art of making frozen desserts (which is very simple), should be acquired. Proportions of Salt and Ice. — The ice should be cracked very fine. Use coarse rock salt. In freezing ice cream or sherbets, three measures of ice to one of salt is used. Place the can inside the freezer with the mixture in it, put on the cover and adjust the crank firmly, turn the crank to see that it is in proper working order, pack the three measures of ice and one of salt around the can and so on till the freezer is full. Turn slowly at first (this makes it fine grained) ; turn constantly until the mixture stiffens — this you can tell by the way the crank moves. Before removing the cover wipe off all the ice and salt, re- move the paddle, pack down the mixture solid with a spoon, replace the cover, put a cork in the hole, drain off the water and if not to be used at once, pack the freezer full with ice and salt. Cover the top with an old piece of carpeting or thick cloth. Mousses, Parfaits, are whipped cream flavored with or without eggs, packed in ice and salt. To pack them use two measures of ice to one of salt. To Unmould Froze Ji Desserts — Dip the mould in cold water, wring out a cloth in warm water, wrap around it and invert on the serving dish. FROZEN DESSERTS. 283 PUNCHES AND SHERBETS. These are water ices and are usually served in glasses. Punches are simply ices or sherbets, with liquors added. LEMON SHERBET. 1 quart of water. 21/2 cups of sugar. 2 cups of lemon juice. Juice of one orange. White of one egg. Boil the sugar and water together for ten min- utes ; when cold add it to the lemon and orange juice; freeze. Wlien nearly frozen, add the white of egg beaten to a foam. ORANGE SHERBET. Make the same way as lemon sherbet, using one pint of orange juice, juice of one lemon, two cups of sugar. PINEAPPLE SHERBET. 1 quart of water. 2 cups of sugar. 1 can grated pineapple. Juice of two lemons and one orange. White of one egg. Make the same as lemon ice. The sherbet is made more delicate by pressing the pineapple through a sieve or squeezing through cheese cloth. STRAWBERRY, RASPBERRY AND CURRANT SHERBETS. Heat the berries in a little hot water for about five minutes, then squeeze through cheese cloth ; to every pint of juice add the juice of one lemon. Boil two cups of water, one and one-half cups of sugar to- gether for ten minutes, add to the juices, freeze, add- ing the white of egg just before it is frozen. 284 ROCKY MOUNTAIN COOK BOOK. CHERRY, PEACH, APRICOT AND PLUM SHERBETS. These fruits should be cooked iu a very little water. When tender, squeeze through cheese cloth. Make the same as strawberry sherbet. One cup of whipped cream may be added to sherbets after they are frozen, stirring tbe crank a few times to mix the cream with the sherbet. APPLE SHERBET. Select nice, bright-flavored apples ; cook with them a piece of cinnamon bark and a pinch of salt, and water enough to cover. Wlien very soft and fine, mash through a puree sieve ; add a grating of nutmeg and the juice of a lemon ; sweeten to taste. Freeze, adding the beaten white of egg, as in other sherbets. A little presented ginger cut in small pieces may be added with the white of egg. BOSTON SHERBET. Four cups raspberry juice, from fresh or pre- served berries ; juice of one lemon ; sweeten to taste, then add one-half cup of maraschino ; freeze. When frozen, stir in one-half cup of maraschino cherries, cut in small pieces. Add the white of egg as in other sherbets. GRAPE SHERBET. 3 cups water. 2 Clips sugar. 1/4 cup lemon juice. % cup orange juice. 2 cups grape juice (purple gi-apes). White of one egg. Boil the sugar and water for fifteen minutes ; add the fruit juices, freeze, and add the white of egg be- fore it is quite stiff. FROZEN DESSERTS. 285 MILK SHERBET (Mrs. Durand). 4 cups of milk. | 3 cups sugar. Juice of three lemons and White of one egg. grated rind of one. | Do not add the milk until ready to freeze. Serve ten people. GRAPE BOMBE. Line a mould with the grape sherbet an inch thick. A melon mould makes a pretty bombe. Fill the center with sweetened whipped cream ; cover the top over with the sherbet; pack, buried in ice and salt, for three hours, using two measures of ice to one of salt. Bomhes. — Any of the sherbets used the same as the grape, makes delicious bombes, strawberry or raspberry being particularly delicious. FRAPPE. Frappes are made the same as sherbets, only not frozen as hard. COFFEE FRAPPE. 1 quart of clear black coffee. 1 cup sugar dissolved in the coffee. Speck of salt. ^Miite of one egg, added be- fore it is quite frozen. Serve in glasses with a little whipped cream on top. 286 ROCKY MOUNTAIN COOK BOOK. PUNCHES. Punches are used to serve between courses, or with a meat course. They should l:>e frozen only to a mush. TOMATO PUNCH. Cook together one-half can of tomatoes, one cup of water, three apples cut in eights (without peel- ing), one cup of sugar, one-fourth teaspoonful of gin- ger. Wlien the apples are tender, nib through a fine sieve and add the juice of one lemon, two tablespoon- fuls of preserved ginger cut in fine pieces, four table- spoonfuls of maraschino ; freeze ; sei*ve in glasses. TEA PUNCH. Make one quart of strong tea, made from Ceylon of Oolong ; add the juice of one orange and of half a lemon, one cup of sugar, and before it is quite frozen add the beaten white of an egg. After freezing, stir in one cup of whipped cream ; or, omit the cream in the freezing and put a spoonful on the top of the glasses when serving. GRAPE FRUIT PUNCH. Boil one cup of sugar and two cups of water for fifteen minutes ; add one cup of gTape fruit juice, and the juice of one large lemon, the beaten white of one egg. MINT PUNCH. 4 cups water. I White of one egg. 2 cups sugar. | 1 cup creme de nienthe 1 cup lemon juice. cordial. Juice of one orange. ] FROZEN DESSERTS. 287 Just before the punch is frozen, add the beaten white of egg, finish freezing and stir in the cup of creme de menthe ; pack for one hour ; serve in glasses. ROMAN PUNCH. Make the same as the mint punch, using the lemon ice for the foundation, and add, after freezing, a cup of rum. Orange ice may be used in place of the lemon ice for any of the punches. CHAMPAGNE PUNCH. Make an orange sherbet. When frozen, add a cup of champagne. SAUTERNE PUNCH. Make the same as champagne punch, using one cup of sauterne in place of the champagne. CURACAO, MARASCHINO, NOYON PUNCH. Make a quart of pineapple, orange or lemon sher- bet ; when frozen, stir in one cup either of cham- pagne, sauterne or rum. and a half cup of any of the above cordials. GINGER ALE IN PUNCHES. In making the sherbets for the punches, one quart of ginger ale can be used in place of the water. This gives a very bright, sparkling punch, and when sau- terne is added to it, can hardly be recognized from champagne punch. Serving. — These punches will serve tAvelve people. 10 288 ROCKY MOUNTAIN COOK BOOK. CREME-DE-MENTHE ICE. 1 quart water. I 2 tablespooiifuls lemon puice. 1 cup sugar. j White one egg. j Va cup crenie-de-menthe. Freeze water, sugar and lemon juice. When frozen stir in the creme-de-mentlie and fold in the white of egg that has been only slightly beaten. FROZEN DESSERTS. 289 ICE CREAMS. VANILLA ICE CREAM. 4 cups of cream. I 1 tablespoonful of vanilla. 1 cup of sugar. j 1 egg. Beat the egg until foamy, then beat in the sugar, add flavoring and cream ; freeze. LEMON ICE CREAM. Make the same as vanilla, omitting the vanilla, and adding the juice of one lemon. Decorate the ice cream with preserved lemon peel. ORANGE ICE CREAM. 4 cups heavy cream. I 1% cups of sugar. 1 cup orange juice. | 1 egg. Juice of one lemon. j Beat the sugar and egg together, add the orange and lemon juice, and just l>efore freezing mix it with the cream. PINEAPPLE ICE CREAM. 4 cups heavy cream. j Juice of one lemon. li/o cups sugar. j 1 egg. 1 cup grated pineapple. | More sugar if necessary. Mix all together, beating the egg and sugar till light; add the T)ineapple and lemon, and cream just before freezing. PEACH AND APRICOT ICE CREAM. 4 cups cream. ( 1 cup of the fruit pulp. 1 egg. I Sweeten to taste. Beat the egg, mix all together, freeze. 290 ROCKY MOUNTAIN COOK BOOK. COFFEE ICE CREAM. 4 cups heavy creain. | 1 cup black coffee. 1 cup sugai'. I 1 egg. Beat the egg, add sugar, cream and coffee, freeze. WALNUT ICE CREAM. 4 cups cream. 1 cup sugar. 1 egg. 1 cup walnut meats chopped fine. The walnut meats can be soaked in a little sherry wine one hour before freezing if liked. Beat egg, add sugar and cream, and freeze. WTien frozen, stir in the nuts. GINGER ICE CREAM. 4 cups cream. I 1 cup preserved ginger cut 1 egg. in small pieces. 1/2 cup sugar. f Beat the egg, add sugar and cream, freeze. When nearly frozen add the ginger. ALMOND ICE CREAM. 4 cups cream. | 2 teaspoonfuls vanilla. 1 cup sugar. 1 teaspoonful almond. 1 egg. I Color green with coloring paste, mix and freeze. RICE ICE CREAM. Cook one-half cup of rice till very tender, with the yellow rind of half a lemon. Make a vanilla or lemon ice cream. When frozen, stir in the rice. Make this cream fully an hour before serving. FROZEN DESSERTS. 291 MARSHMALLOW ICE CREAM. Cook one cup of sugar, one-half cup of water un- til it threads ; then pour over the stiffly beaten white of one egg, adding a little at a time and beating all the time; then stir into the mixture one-half pound fresh marshmallows that have been broken in fine pieces ; one teaspoonful of vanilla, speck of salt, stir into one quart of cream and freeze. NEAPOLITAN ICE CREAM. Make a vanilla ice cream ; pack one-third of it in a mould. Mix one square of Baker's chocolate with another third; pack that in the mould; add a tea- spoonful of almond to the last third and color green with coloring paste ; pack smoothly over the chocolate, cover the mould securely ; pack in ice and salt for two hours. CARAMEL ICE CREAM. Cook three-fourths of a cup of sugar to a caramel and dissolve with one-half cup of hot water ; add the water gradually and let remain on the back of the stove until the caramel dissolves. When cool, add it to one quart of cream, one-half cup of sugar and one beaten egg', freeze. MACAROON ICE CREAM. Make a vanilla ice cream, using four cups of cream. Roll half a dozen macaroons to a powder, soak in sherry for ten minutes, add to the cream after it is frozen. The sherry may be omitted if desired. 292 ROCKY MOUNTAIN COOK BOOK. FRESH FRUIT ICE CREAM. Make a plain ice cream, the same as for vanilla ice cream, omitting the vanilla. Use two cups of the fresh fruits and pulp ; sweeten to taste. In using raspberries for raspberry ice cream, it is better to cook them for about five minutes, then they will mash through a sieve more easily. PISTACHIO ICE CREAM. 4 cups cream. I 2 teaspoonfuls vanilla. 1 cup sugar. 1 teaspoonful almond. 1 egg. I Green vegetable coloring. Beat the egg, add sugar, cream and flavoring; these two flavorings give the flavor of pistachio, and color with a little of the coloring that has been dis- solved in a little of the cream. FROZEN PUDDING OR TUTTI-FRUTTI. Make a vanilla ice cream, using heavy cream. To one quart of the ice cream add, after it is frozen, one cup of candied plums, apricots and cherries (one cup all together) that have been cut in fine pieces and soaked in sherry or maraschino, with a tablespoonful of brandy, if cared for, for one hour. Turn in a mould, pack in ice and salt two hours before serving, or serve from the freezer. PLUM PUDDING GLACE Make one quart of chocolate ice cream, and add one cuj) of the fruits, as given in frozen pudding. FROZEN ELLIOTT PUDDING. Make a vanilla ice cream. Line a melon mould with macaroons that have first been dipped lightly FROZEN DESSERTS. 293 in sherry; spread them over with apricot jam, fill up the mould with the vanilla ice cream, pack in ice and salt for two or three hours before serving. This pud- ding can be served with a brandy sauc€^. FROZEN BANANAS. 1 dozen bananas. 2 cups of sugar. 2 cups of water. Juice of three oranges. 2 cups heavy cream. Boil the water and sugar five minutes, cool, then add the bananas, which should be mashed to a pulp, and juice of oranges ; freeze. Just before it is frozen add the cream, which has been whipped stiff. Any fruit can be used in this way. This will serve fif- teen people. ORANGE DELICIEUSE. Boil together for ten minutes three cups of sugar and one and one-half cups of water; cool, add three cups of orange juice. Scald in double boiler one and one-half cups of cream ; when scalded, add the beaten yolks of three eggs ; cook till it coats the spoon (about five minutes). When cold, mix with the syrup; beat one cup and a half of thick cream and add to the other ingredients, then freeze at once. When nearly frozen, stir into it one-half cup of finely shredded orange peel. This will serve eighteen people. This receipt can easily be divided, using one or two thirds, as one likes. FROZEN PINEAPPLE PUDDING. Place on each side of a melon mould a nice slice of canned pineapple. Put one cup of the juice in a sauce pan with the yolks of four eggs (beaten slight- 294 ROCKY MOUNTAIN COOK BOOK. ly), stir until it begins to thicken; remove from the fire and beat with a Dover beater nntil cool, then add half a cnp of grated pineapple and one cup of heavy cream beaten stiff. Fill up the mould with the mix- ture, pack in ice and salt for three hours. Oranges may be used in this way, filling the mould with orange ice cream and lining it with slices of orange. PEACHES, APRICOTS AND GRATED PINEAPPLE FROZEN IN THE CAN. Place a tin can of any of these fruits in a deep pail or tub, pack with ice and salt (two measures of ice to one of salt) for three hours. Open the can with the can opener, remove, without breaking, onto the serving dish, surround with whipped cream and serve. Serve lee Creams or Sherbets in champagne glasses with whipped cream on top, coloring the cream an opposite color from the frozen cream, using the juices of fruits or berries or jellie's. LALLA ROOKH OR FROZEN EGG-NOG. 4 cups of cream. 4 eggs. 1 cup sugar. 1/2 nutmeg grated. 1/0 cup of rum. 2 tablespoonfuls of brandy, Beat the eggs to a stiff foam, add the sugar and beat again. Mix with the cream nutmeg and a speck of salt and freeze ; when frozen, stir in the rum and brandy. NESSELRODE PUDDING. Make a vanilla ice cream with a rich, thick cream. Boil one cup of blanched French chestnuts until ten- der; mash through a puree sieve, one cup of mixed FROZEN DESSERTS. 295 candied fruits cut in small pieces ; moisten with two tablespoonfuls of maraschino, sherry or orange juice. Stir the fruit into the cream after it is frozen ; let stand fully an hour before serving. SULTANA ROLL AND CLARET SAUCE. Line one-pound baking powder cans with pista- chio ice cream, sprinkle with sultana raisins that have first been boiled for five minutes, then soaked several hours in brandy ( drain from the brandy before using) . Fill the center with whipped cream that has been SAveetened and flavored ; cover the top with pistachio ice cream ; pack in ice and salt for two hours before serving. Serve with claret sauce. Boil one cup of sugar and one-half cup of water to a thick syrup; when cool (not cold), add one-third cup of claret. Serve very cold over the sultana roll. Sherry may be used in place of claret. CREME-DE-MENTHE ICE CREAM. 1 quart thin cream. I 1 egg. 1 Clip sugar. I Yn cup creme-de-menthe. Add sugar and beaten egg to the cream, a speck of salt and freeze. When frozen stir into it the creme-de-menthe. Pack for a while before serving. ALASKA ICE CREAM. Dispose on a platter lady fingers or slices of sponge cake. Place on the cake a layer or mold of any kind of ice cream. Fully cover with meringue. Dredge with granulated sugar and set under the flame to brown quickly. vServe at once. 296 ROCKY MOUNTAIN COOK BOOK. PEPPERMINT CANDY ICE CREAM. Dissolve in one quart of hot cream one cup of peppermint stick candy crushed fine. Cool and add one beaten egg and more sugar if necessary. Freeze. Pack in mold or serve in glasses. Garnish with a little whipped cream with some of the crushed pep- permint over the top, MARASCHINO, SHERRY, PORT AND BRANDY SAUCES. Make the same as claret sauce, using whatever liquor you like. SAUCES FOR ICE CREAM. Can be made from sweetened whipped cream, chilled and flavored. GINGER SAUCE (Boston Cooking School). Dilute two teaspoonfuls of corn starch with water and stir in one-fourth of a cup each of brandy and ginger syrup, and two tablespoonfuls of lemon juice ; cook five minutes, then add one-fourth cup of finely- chopped ginger, a few gratings from the rind of a lemon and one teaspoonful of butter. Serve hot or cold. MAPLE SAUCE FOR ICE CREAM. Boil two cups of maple syrup until quite thick, then add one-half cup of cream and a speck of salt; cook until it will form a soft ball when tried in cold water, then pour over the ice cream. Keep it hot by standing the dish in hot water until ready to use. FROZEN DESSERTS. 297 HOT CHOCOLATE SAUCE FOR ICE CREAM. Mix one ounce of grated chocolate with one cup of sugar, add one-fourth cup of water, one-fourth cup of cream, speck of salt, cook till it will form a soft ball when tried in cold water. Serve at once, or keep hot by setting in hot water. This sauce may be used cold if preferred. HOT COFFEE SAUCE FOR ICE CREAM. Boil one cup of sugar and half a cup of cream for five minutes, with a speck of salt, then add one cup of strong black coffee ; boil for ten minutes, or until it becomes a thick syrup. HOT RASPBERRY AND STRAWBERRY SAUCE. Boil one cup of sugar, two cups of fruit juice and one tablespoonful of lemon juice to a thick syrup. Serve hot or cold. HOT ORANGE SAUCE FOR ICE CREAM. Mix with one cup of orange juice and the juice of one lemon one teaspoonful of corn starch that has been dissolved in a little cold water, one cup of sugar ; cook to a thick syrup, strain, and serve hot or cold. 298 ROCKY MOUNTAIN COOK BOOK. MOUSSES. Mousses are whipped cream, fruit pulps and fla- vorings mixed together and packed in ice and salt to freeze. FRUIT MOUSSES. Whip two cups of cream stiff. If the thin cream is used, drain it through a sieve before adding to the pulp. Mix enough sugar to the pulp to sweeten — the amount depends upon the acidity of the fruit — then mix with the cream, pour in a mould, pack in ice and salt for three hours, using two measures of ice to one of salt. Raspberries and peaches make very delicious mousse, the flavor of the preserved being almost as good as the fresh fruit. COFFEE MOUSSE. Whip two cups of cream stiff, add to it three- fourths cup of black coffee that has been cooked to a thick syrup with three-fourths cup of sugar, then cooled. Pack in ice and salt. Chocolate Mousse. — Melt two ounces of chocolate, add to it one-half cup of cream ; add three-fourths cup of sugar ; melt all together, cool, and add to two cups of whipped cream. Pack in ice and salt for three hours. Curacao and Noyon Mousse. — Add one-half cup of curacao or noyon or two cups of whipped cream, sweeten with a little powdered sugar if necessary. Pack for three hours in ice and salt. FROZEN DESSERTS. 299 PARFAITS. Parfaits are flavorings, whipped cream and eggs. They are frozen by being packed in ice and salt. ANGEL PARFAIT. Boil one cup of sugar and one-half cup of water till it threads, then pour in a fine stream on the whites of two eggs beaten till foamy. Set in a dish of ice water and beat until cold. Add two teaspoon- fuls of vanilla, fold into it two cups of heavy cream beaten stiff. Turn into a mould and pack in ice and salt for three hours, two measures of ice to one of salt. PINEAPPLE PARFAIT. Make the same as angel parfait, omitting the va- nilla and stirring into the syrup and eggs when cold one cup of grated pineapple. MAPLE PARFAIT. To one cup of rich maple syrup add the beaten yolks of two eggs, cook in a sauce pan, stirring con- tinually till it boils. Boil for five minutes, strain, set aside to cool. Beat two cups of heavy cream until stiff, then fold in the beaten whites of the eggs. Whip the syrup with a Dover beater until very light, and stir all the ingredients together; mould and pack in ice and salt for three hours. This amount will serve twelve people. GINGER PARFAIT. Heat one cup of ginger syrup, pour slowly over the whites of two eggs ; beat two cups of heavy cream 300 ROCKY MOUNTAIN COOK BOOK. stiff, add to the other ingredients when cold, with half a cup of the presented ginger that has been put through a meat grinder, or chopped very fine. Pack in ice and salt for three hours. CAFE PARFAIT. Boil one cup of clear black coffee and three-fourths of a cup of sugar to a thick syrup, then slowly pour over the whites of two eggs that have been beaten to a foam ; beat till cold, mix with two cups of heavy cream that has been whipped stiff, mould and pack in ice and salt for three hours. PARFAITS OF CHESTNUTS OR CANDIED FRUITS. Make an angel parfait; when ready to put in the mould, add a cup of lx)iled chestnuts or candied fruits that have been soaking in brandy for half an hour; drain well from the brandy, roll in powdered sugar and mix with the parfait ; mould and pack in ice and salt for three hours. PARFAITS OF TEA AND ORANGE PEEL. 1 cup of strong black tea. | 2 cups heavy cream. 1 cup of sugar. | ^ cup candied orange peel. 4 oggs. I Mix the tea, sugar and beaten yolks of eggs to- gether, cook in double boiler until thick and creamy. When cold, mix with it the cream beaten stiff, and the whites of the eggs, also. Cut the candied peel in small pieces, soak until very soft in maraschino or orange syrup or juice, fold into the mixture; pack in ice and salt for three or four hours. Serve, garnished with candied peel. FROZEN DESSERTS. 301 BANANA PARFAIT. Peel and mash to a pulp half a dozen bananas ; add to them a wine glass of rum and one of maras- chino, a tablespoonful of lemon juice (a few drops of yellow vegetable coloring mixed with a little cream vnll improve the color), one-half cup of sugar, three eggs, the yolks and whites beaten separately, one cup of heavy cream whipped stiffly ; mix all together, fold- ing the whites in last ; put in a mould, pack in ice and salt for four hours, using equal parts of ice and salt. The liquor can be omitted ; three hours would be long enough to freeze. Apricots or peaches can be used in the same way. BISCUIT GLACE OR TORTONI. Make a thick syrup of one cup of sugar and one- fourth cup of water. Beat the yolks of four eggs. When the syrup is cool, add to the eggs with half a cup of cream. Cook all in a double boiler until the mixture coats the spoon like a custard, then place in a dish of ice water and whip till cold; then fold in two cups of heavy cream whipped stiff, flavor with vanilla or maraschino. Put the mixture in paper boxes, sprinkle over the top almonds browned and chopped fine, or macaroons rolled to a fine powder. Put the boxes in a tin pail, place paper between each layer. Pack in ice and salt for four hours. MACEDOINE FRAPPE (Mrs. Lincoln). Make a syrup by boiling four cups of water and two cups of sugar ten minutes ; add the shaved rind of one lemon, cool, strain out the lemon ; add the juice of three lemons and one-half cup of orange 302 ROCKY MOUNTAIN COOK BOOK. juice, one-half cup of strong tea, one grated pine- apple, one pint of apollinaris ; add more sugar if needed. Freeze to a granular consistency, using as much salt as ice. COLLEGE ICES. Put into a frtippc glass two tablespoonfuls of any kind of fruit or hcrries that have been sugared and flavored with a little brandy or wine ; fill the g]ass with vanilla ice cream; pour over the top a little fruit syrup or chocolate sauce. GOOSEBERRY SORBET. Cook together one quart of gooseberries, two cups of water and one cup of sugar till soft, then add a tablespoonful of lemon juice and a little green vege- table coloring. When cold freeze. When quite stiff, add a wine glass of maraschino and two tablespoonfuls of rum. Before adding the lemon juice and coloring, mash through a fine sieve. CHOLOCATE SURPRISE. Line a melon mould with a rich chocolate ice cream about one inch thick, fill up with orange sher- bet, cover the top with the ice cream. Pack the mould in ice and salt for two hours. When ready to serve, surround with crystallized orange peel. COUPE DE JAQUE. Fill frappe glasses one-third full of the following mixture: Cut in small pieces equal quantities of orange, pineapple, Avhite grapes and English walnuts ; FROZEN DESSERTS. 303 soak in brandy for two hours. Fill up the glasses with orange sherbet. COUPES VENUS. Put two generous spoonfuls of vanilla or peach ice cream into champagne glasses. Make a shallow depression in the cream and into it set a whole pre- served peach. Set a maraschino cherry on the peach. 304 ROCKY MOUNTAIN COOK BOOK. CAKES. All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. DIRECTIONS FOR MAKING CAKE. The baking of cakos is more affected by the high altitude than anything else we cook. Our sea level receipts can be used in high altitudes by adding one more egg, not changing the receipt in any other way, in this way making a rich, moist cake. Baking Cake. — The oven should l)e slow, and enough fire to last until the cake is done. Grease the pans with lard, as butter burns very quickly, making the cake black. Preparing the Materials for the Cahe. — The but- ter and sugar should be creamed together very lightly, making a creamy, soft mixture. A great deal depends upon creaming the butter and sugar properly. The eggs should be beaten light and foamy. When the whites are to be beaten alone, put them in a flnt dish —a plate or platter — and beat with the Daisy beater ; they beat up much quicker beaten in this way, al- though if one cares to, they can beat the whites in a bowl with the Dover beater before beating the yolks, thus having the beater to wash but once. Sift salt and baking powder with the flour. When fruit is used, roll it in flour and add it last. When a cake cracks open in baking, too much flour has been used. It is hard to give the exact amount of flour a cake will take, as some flour will take more moisture than others. Layer cakes require a hotter o^-en than thick cakes. CAKES. 305 When a cake browns before it has raised, the oven is too hot. Any loaf cake can be baked as a layer cake. All cakes should be baked as soon as they are made. Mix cake in an earthen bowl and beat with a wooden spoon. Do not use a cheap quality of butter or stale eggs. For cake making use a very fine granulated sugar ; the coarse sugar makes cake heavy and coarse- grained. Have everything ready before beginning to make the cake. Cakes are divided into two classes — cakes with butter, and cakes without butter. SPONGE CAKE. 4 eggs. % cup of sugar. 1 cup of flour. 1/2 teaspoonful of salt. 1 tablespoonful lemon juice. (In making this cake at a low altitude, use one whole cup of sugar.) Separate the whites from the yolks, putting the yolks in the mixing bowl; beat them until creamy and gradually beat in the sugar; add lemon juice. Beat the whites till stiff; sift the salt with the flour, add one-fourth of the whites to yolks ; sift over it one-half of the flour, then add an- other fourth of the whites ; fold in, sift in the rest of the flour, then fold in the remainder of the whites. Bake in a slow oven about thirty minutes, or until the cake leaves the side of the pan. If you care for a sugary top, sprinkle a little sugar over it before put- ting in the oven. This cake can be baked in loaf, layer or drop cakes. BOILED SPONGE CAKE. 5 eggs. I 1 cup flour. 1 cup sugar. Salt 306 ROCKY MOUNTAIN COOK BOOK. Boil the sugar with one-third cup of hot water until a thick sjrup or until it will thread and fly. Then beat it gi'adually onto the yolks that have been beaten lightly. Beat until thick. Add the grated rind of half a lemon, the sifted flour and the stiffly beaten whites. Bake in a tul>e pan one hour. This is moist and delif^'ious. ROLL JELLY CAKE. Make the same as above ; spread very thin on shal- low pans; bake in a moderate oven ; spread with jelly while warm ; roll up. CREAM SPONGE CAKE (No. 2). Beat the yolks of five eggs till light ; beat in grad- ually one cup of sugar and alternately half a cup of heavy cream and two cups of flour ; sift with the flour one teaspoonful of baking powder and one-half tea- spoonful of salt ; add the grated rind of half a lemon, and lastly fold in the stiflly beaten whites of the eggs, Bake about forty-five minutes. BERWICK SPONGE CAKE. Beat seven eggs two minutes (at a low altitude use six eggs) ; add three cups of sugar, beat five minutes, two cups of flour sifted with one teaspoonful of baking powder ; beat two minutes ; one cup of cold water, beat one minute ; one-fourth teaspoonful of salt sifted in two cups of flour, beat three minutes ; grated rind and juice of one lemon, beat one minute. Observe the time exactly. This quantity makes three loaves. CAKES. 307 SWEDISH SPONGE CAKE. Beat the whites of five eg'gs dry and the yolks of five eggs very lightly. Gradually beat one cnp of sugar into the yolks. Add the grated rind of a lemon and two tablespoonfuls of lemon juice. Then fold in half a cnp of potato flour and the wdiites of the eggs. Bake in a tube pan about one hour. GOLD SPONGE CAKE. Six eggs well beaten. One cup of sugar beaten into the eggs. Then add three tablespoonfuls of water, two of lemon puice and one and a fourth cups flour that has one half teaspoonful baking powder and a little salt sifted with it. Bake in a ring pan slowly one hour. LADY FINGERS. 4 eggs. 1/2 cup of powdered sugar. 14 teaspoonful of salt. 1 teaspoonful of lemon or vanilla flavoring. Make the same as sponge cake. Drop in buttered lady finger pans, sprinkle the top with pow^dered sugar. Bake from ten to fifteen minutes. Drop by the spoonful on a buttered pan for sponge drops. GOLDEN ROD CAKE. Beat the yolks of six eggs till light ; gradually beat into these one-half cup of sugar, then two tablespoon- fuls of orange juice and one-half cup of sifted flour, sifted again with a level teaspoonful of baking pow- der and one-fourth teaspoonful of salt ; bake in small cakes and cover with orange icing. ANGEL CAKE. One cup of flour, sifted ; mix with one teaspoonful of cream of tartar and sift four times. Beat the 308 ROCKY MOUNTAIN COOK BOOK. whites of twelve eggs until stiff. (Eleven eggs can be used in a low^ altitude.) Add one cup and a half of fine granulated sugar and beat again. Add one tea- spoonful of vanilla or almond, then mix in the flour quickly and lightly. Bake in a funnel cake pan ; line the bottom with paper, not greased ; pour in the mix- ture and bake fifty minutes. MARSHMALLOW ANGEL CAKE. Bake a thin angel cake. Wlien cold, cut through the center. Spread over it a layer of flavored and sweetened whipped cream that has one-half cup of marshmallows cut in small pieces and whipped with the cream. Cover with the cake and spread a little of the cream on top, with the whole marshmallows for garnish. CAKES WITH BUTTER. By changing the receipts a little, various cakes can be made from one receipt, simply by adding spices, fruits, chocolate and different flavorings. When the fruits are used, roll in flour first. Where chocolate is used, vanilla combines with it to give the best flavoring. SPICE CAKE. (Made from the Yolks of Angel Cake. Mrs. Durand). 10 yolks. I 1 scant cup granulated 1% cups of flour. I sugar. Put the yolks in a granite sauce pan, beat the sugar gradually into the eggs with a flat beater; beat till light and thick ; set the sauce pan in a pan of boiling water on the stove. Cook till thick. When cool, add two teaspoonfuls of cinnamon, one-half tea- CAKES. 309 spoonful of cloves and one cup of nut meats cut fine, and the flour that has been sifted four times. WHITE CAKE (Mrs. Gaylord). % cup of butter. | Whites of five eggs. 2 cups of sugar. 3 cups of flour. 2 teaspoonfuls of baking | 1 teaspoonful of vanilla or powder. | rose water. 1 cup of milk. I Cream butter and sugar, sift the baking powder and flour together, add half of the flour and half of the milk until used up, then fold in the stifily beaten whites and flavoring. GOLD CAKE. 14 cup of butter. 114 cups powdered sugar. Va cup of milk. Yolks of five eggs. I or vanilla y^ teaspoonful of baking powder. 14 teaspoonful of salt. 2 cups of flour. Flavor with mace, nutmeg Cream the butter and sugar, add the flavoring, beaten jolks, part of the flour that has the salt and baking powder sifted in it, the milk, then the rest of the flour. Bake from thirty to forty minutes. SILVER CAKE. Make the same as the gold cake, using the whites ; add the milk to the creamed butter and sugar, then add part of the flour, part of the whites, the rest of the flour, and fold in the remaining whites ; flavor with almond or lemon juice. 310 ROCKY MOUNTAIN COOK BOOK. BRIDE'S CAKE. 1 cup butter. | y^ ieaspoonful salt. 1^4 cups powdered sugar. | 1 teaspooiiful of lemon or Whites of eight eggs. | rose extract or y^ tea- 2 cups ilour. spoonful of almond. 1/2 teaspoonful baking | powder. j Cream the butter and sugar, add the flavoring, the flour that has the salt and baking powder sifted in it, half of the beaten egg ; beat thoroughly. Fold in the rest of the whites. Bake in a round pan with a tube. Cover with boiled icing. POUND CAKE. % lb. of butter. j 1 lb. of flour (4 cups). 1 lb. of sugar (or 2 cups). | 2 tablespoonfuls of wine and 8 or 9 eggs (if small, nine), j 2 of brandy. In a low altitude one pound of butter could be used. Cream the butter, add the sugar gradually and cream, then the brandy and wine. Beat the yolks of the eggs very lightly, add those alternately with flour; fold in the Avhites last. One cup of currants, raisins or citron may be added, or spices. WHITE POUND CAKE. 1 pound sugar. % pound butter. 1 poimd flovu'. Whites 16 eggs. 1 pound blanched almonds. y^ pound citron. Cream the butter and siigar. Add part of the flour, the fruit and the rest of the flour. Fold in whites of the eggs. This Avill make two large loaves. Bake for one hour. DENVER POUND CAKE. 1/2 pound butter. | Grater rind of half lemon. 1/0 pound powdered sugar, j y, pound flour. 5 eggs. CAKES. 311 Break the eggs one at a time in a large plate and beat with the hand. Then beat in the butter and sugar that have been creamed together. The flour and the lemon juice. Bake for one hour. LADY BALTIMORE CAKE No. i. V2 cup of butter (scant). I Two teaspooufuls baking 1^ cups sugar. | powder. 1 cup cold water. j Whites of 4 eggs. 3 level cups swan's-down Flavor with 14 teaspoonful flour, sifted three times I almond and 14 teaspoon- before measuring. | ful vanilla; salt. Cream, butter and sugar, add one-third water with one cup flour; beat thoroughly. Add second cup flour with one-third water. Sift baking powder with last cup. Add it with the remainder of water. Beat thoroughly, then fold in the whites of the eggs beaten stiif. Bake in two layers and ice. LADY BALTIMORE CAKE NO. 2. Cream one cup of butter with two cups of sugar. Sift together three and a half cups of flour and two level teaspoonfuls of baking powder. Add this to the butter and sugar alternately. With one cup of milk and one teaspoonful of rose water, beat the mix- ture very thoroughly and fold in the whites of six eggs beaten lightly. Bake in three-layer cake pans. FILLING AND FROSTING FOR LADY BALTIMORE CAKE. Dissolve three cups of granulated sugar in one cup of boiling water and cook until the syrup will spin a thread and then pour it in a fine stream on to the whites of three eggs beaten until stiff, beating constantly meanwhile. To this frosting add one cup of chopped raisins, one cup of chopped nut meats and 312 ROCKY MOUNTAIN COOK BOOK. five figs cut in very thin strips. This mixture is used as the filling between the layers and for the frosting. ALMOST POUND CAKE. 1 cup sugar. I 1/2 teaspoonful baking % cup butter. | powder. 4 eggs. I 14 teaspoonful salt. 2 tablespoonfuls of milk. | Little nutmeg. 1% cups flour. I Cream the butter and sugar, add the eggs well beaten, nutmeg, milk; sift the flour before measur- ing, then sift again with the baking powder and salt ; beat all together for ten minutes, bake in a loaf or small cakes. WEDDING CAKE. 1 lb. currants. ] Vg cup brandy. 1 lb. dates, chopped fine. j 1 lb. butter. 2 lbs. raisins. j 1 lb. brown sugar. 1 lb. citron. j 9 eggs. 1 teaspoonful each cinna- 4 cups flovu-. men, mace, allspice, 1/2 teaspoonful of soda dis- cloves and 2 grated | solved in a tablespoon- nutmegs. I ful of water. Cream butter and sugar, add yolks well beaten, part of flour, spices, part of brandy, rest of flour, then the whites of eggs ; lastly the fruit that has been rolled lightly in flour. Bake in a wooden starch box, lined with three layers of paper. This cake requires from five to six hours' baking in a moderate oven. FRUIT CAKE. % cup of butter. % cup of sugar 1/4 cup dark molasses 14 teaspoonful soda sifted in the flour. 4 eggs. 1 tablespoonful mixed spices. i and citron 2 cups flour. I 2 tablespoonfuls brandy. Juice of half a lemon. 14 cup of candied orange peel. Yg cup walnut meats chopped fine. 1/2 cup each of raisins, dates CAKES. 313 Slice the citron and orange peel. Cream the but- ter and sugar, add spices and molasses, the beaten yolks of eggs, part of the flour, whites of eggs beaten stiff, lastly the fruit floured, and nuts. Bake in a slow oven for about an hour and a quarter. LIGHT FRUIT CAKE. Make a pound cake ; add one cup of currants and raisins (one cup in all), and one-half cup of sliced citron, one tablespoonful of mixed spices, the juice and grated rind of half a lemon. Flour the fruit and add it last. IMPERIAL CAKE. 1 pound sugar. 1 pound blanched almonds 1 pound butter. cut in strips. 1 pound flour. 2 pounds raisins. 10 eggs. 1 pound citron, also cut in Wine glass of brandy. strips. 2 teaspoonfuls baking powder sifted with flour Cream the butter and sugar. Add the well beaten eggs, the flour, brandy and fruit. This will make two good size cakes. Bake one hour. LEMON CAKE. Cream one cup of butter and two cups of pow- dered sugar (at a low altitude granulated sugar can be used), beat the yolks of six eggs till thick and light, add alternately one cup of milk and four cups of flour sifted with one-half teaspoonf ul of soda ; beat thoroughly, then add the beaten whites of the eggs, lastly the grated yellow rind of a good-sized lemon with the juice. Cover with an icing flavored with lemon juice. 314 ROCKY MOUNTAIN COOK BOOK. ALMOND CAKE. Make the same as spice cake, omitting the spices, adding' one-half cnp of chopped almonds, one-half tea- spoonfnl of almond extract ; cover with a boiled icing and sprinkle over Avith almonds ent in strips, PISTACHIO CAKE. Bake a silver or bride's cake in a large, shallow pan. \Vlien cold, cover with a boiled icing, colored green with vegetable coloring and flavored with al- mond. Sprinkle with blanched and finely chopped pistachio nuts. NUT CAKE. Add one-haf cnp of chopped nuts (floured) to ''Rocky Mountain" cake. Sprinkle a layer of chopped nuts and a little powdered sugar over the top just before putting in the oven, or frost with a \vhite or chocolate frosting, and decorate with the whole nut meats. A maple icing is delicious on this cake. APPLE SAUCE CAKE. 1/2 cup butter. 1 cup sugar. 1 egg beaten light. 1 cup raisins. 1 cvip dates. 1% cups sifted flour. 1 level teaspoonful soda. 1 teaspoonful cinnamon. 1 cup warm thick apple sauce. Mix in usual manner. Bake in a tube pan lined with buttered paper, one hour and a half. FIG CAKE. Add one-half cup of finely chopped figs (floured) to spice cake after it is mixed. CAKES. 315 FIG CAKE (No. 2). 1 cup blanched almonds. 1 tablespoonfiil of honey. 31/2 cups of flour. 1 teaspoonful baking powder. 1/4 teaspoonful salt. Cream the butter and sugar, add the eggs well beaten, and the honey. Soak the fruit in brandy for a half hour, sift in the flour, baking powder and salt, add fruit, mix with the flour, then the milk. Mix well and bake in two loaves. ROCKY MOUNTAIN CAKE (Loaf or Layer Cake). 1 cup butter. 2 cups sugar. 6 eggs. 1 cup milk. 2 cups raisins. 2 cups chopped figs. 1 scant cup of sugar. 14 cup of butter. % teaspoonful of baking powder. 14 teaspoonful of salt. 1/2 cup of milk. 3 eggs. 1% cups of flour. Flavoring. Cream the butter and sugar, add flavoring of any kind, the well-beaten eggs, part of the flour (with the salt and baking powder sifted in it), the milk and the rest of the flour; beat thoroughly for ten minutes. Bake in gem pans if you like. ORANGE CAKE. Make the same as ^'Rocky Mountain" cake, add- ing the grated yellow of the rind of one orange. Bake in layers and spread with orange filling. Cover with orange icing. MARBLE CAKE. Make a "Rocky Mountain" cake; mix melted chocolate with one-third of it ; put in the pan a layer of the plain cake, then the chocolate mixture, after 316 ROCKY MOUNTAIN COOK BOOK. that the remainder of the mixture. A very nice way to make marble cake is to take one-third of the mix- ture of "Rocky Mountain" cake and mix with it spices, currants and citron, or a little preserved orange or lemon peel. SPICE CAKE. 1/2 cup of butter. 1 cup of sugar. 1/3 cup of milk. 11/2 cups of flour. 1/2 teaspoonful of baking powder. l^ teaspoonful of salt. Juice and giated rind of half a lemon. 1 teaspoonful of cinnamon. Several gratings of nutmeg. 1/4 teaspoonful allspice. .3 whole eggs and the yolk of one. Cream the butter and sugar, add spices, the beaten yolks of eggs, lemon juice and rind, part of the flour which has sifted in it the baking powder and salt, then the milk, the rest of the flour and the stiffly beaten whites. Bake until the cake leaves the side of the pan. CURRANT CAKE. Make the spice cake, omitting the spices and add- ing one-half cup of currants that have been floured. COCOANUT CAKE. Add one-half cup of grated cocoanut that has been floured to "Rocky Mountain" cake just before put- ting in the oven. Cover with boiled icing that has two tablespoonfuls of grated cocoanut mixed with it, or ice with the icing and sprinkle the cocoanut over the top. NEVER-FAIL CHOCOLATE CAKE. Melt together one and one-half squares of Baker's chocolate and three tablespoonfuls of butter. Place in a bowl and add one cu]i sugar, one-half cup milk, CAKES. 317 one cup pastry flour with two teaspoonfuls baking powder, little salt. Bread two eggs into the mixture, one teaspoonful vanilla. Do not stir until all the ingredients are added. Beat with Dover egs: beater five minutes. Bake in a loaf for thirty or thirty-five minutes. CHOCOLATE CAKE, Add one square of Baker's chocolate (melted) to ''Rocky Mountain" cake; after the cake is mixed, flavor with a teaspoonful of vanilla ; ice with a boiled or chocolate icing. LOAF CHOCOLATE CAKE. Boil to a thick cream one-half cup each of sugar and milk and one square of chocolate ; let cool ; then cream together one-half cup of butter and one cup of sugar, then add three well-beaten eggs, one-half cup of millv, one teaspoonful of baking powder sifted with two cups of flour, a little salt, one teaspoonful of vanilla and the chocolate mixture added last. FXJDGE CAKE. Cream together one rounding tablespoonful of butter and three-fourths cup of sugar. Then add two squares of melted chocolate and one beaten egg. Three-fourths cup of milk. One-fourth teaspoonful salt. One-half teaspoonful vanilla. Add one cup of flour sifted with one rounding teaspoonful of baking powder. Bake in a shallow pan. ICING. One cup confectioners' sugar. One rounding tablespoonful butter. Cream together. Then add 318 ROCKY MOUNTAIN COOK BOOK. two teaspoonfuls of dry cocoa, one-half teaspooiiful of vanilla and two tablespoonfuls of strong hot coffee. More sugar may be needed for spreading. DEVIL'S FOOD CAKE. 1 cup brown sugar. I 1 egg. 14 pound of chocolate. | V'j ^up milk. Melt the chocolate. Add it to the hot milk wdth the sugar and cook to a smooth paste. Then add the egg, beaten without separating the white and yolk and set aside to cool. Beat one-half cup of butter and one cup of sugar together. Add the yolks of two eggs. Alter- nately one-half cup of milk and two and one-fourth cups of flour that has two rounding teaspoonfuls of baking powder and a little salt sifted with it. Then add the well beaten whites, the cold chocolate mix- ture, and one tablespoonful of warm water. A little more flour may be needed. Bake in two layers. Fill the layers and cover the top with boiled frosting. POTATO TORTE. Beat one cup of butter to a cream. Gradually heat in one cup and three-quarters of sugar. Add the beaten yolks of three eggs and one cup of mashed potatoes. One cup of sweet chocolate grated. One cup of finely chopped nuts, grated rind of one lemon. Two cups of flour sifted with two teaspoonfuls of baking powder and three egg whites beaten light. Bake in three-layer cake pans or in a loaf. Bake the layers about fifteen minutes and the loaf about forty- five minutes. Put the layers together with fruit jelly. Cover the outside with mocha frosting,'. CAKES. 319 MOCHA FROSTING. Cream one cup of butter. Gradually beat in two cups and a half of confectioners' sugar, and drop by drop strong black coffee to flavor as desired. TWELFTH NIGHT CAKE. Beat to a cream one cupful of butter and two of granulated sugar. Beat the whites and yolks of six eggs separately; beat the yolks into the creamed but- ter and sugar, a little at a time, then add one-half cup of milk alternately with three cups of flour that has one teaspoonful of baking pow^der sifted with it, then fold in the beaten whites of the eggs, lastly add the grated rind and juice of half a lemon, a cup of seeded raisins soaked in brandy and rolled in flour, and a tea- spoonful of caraway seeds. Bake in a round pan with a tube in the center, line it with buttered paper. Roll the silver pieces in thin white paper, then in flour; place in opposite sides of the cake. Bake slowly. When cold, ice with a thick white frosting, decorate with candied cherries and angelica, surround with holly and stick a piece in the center. CHOCOLATE NUT BAR. 2 eggs. 1/3 cup melted butter 1 cup sugar. y^ cup flour. 2 squares Baker's % cup walnut meats Chocolate. broken in pieces. Mix all well together. Bake slowly in a shallow pan. Cut in squares while warm. ANGEL OR SPONGE CAKE WITH CHESTNUTS. Make an angel or sponge cake; bake in a sheet. When cold, cut in halves and cover with a layer of 11 320 ROCKY MOUNTAIN COOK BOOK. chestnuts and whipped cream ; or, bake in a round pan ; when cold, cut out the center, fill with the chest- nuts and cover the top with whipped cream flavored wath maraschino. Shell and hlanch the chestnuts, boil in sweetened water. When soft mash through a sieve, then use in the cake. ROOSEVELT CAKES. Cut rich white cake in squares ; cut the squares in halves and spread with apricot jam ; cover with the other half. Press whipped cream through a pastry bag in fanciful shapes on top, or if the bag is not used, dot with the cream and sprinkle with finely-cut angelica. BROWNIES. 2 eggs slightly beaten. 1 Clip brown sugar. 1 Clip chopped pecans or walnuts. 1/2 cup flour. 1/2 teaspoonful baking powder. Pinch of salt. Beat all together. B.tko in small cakes. ]\[od- erate oven. POUND CAKE WAFERS. 1/2 lb. butter (1 cup). ] 1 tablespoonful caraway- s' lb. sugar (ly^ cups). | seeds. 4 eggs. I Nutmeg. 1/2 teaspoonful of baking powder. ( Flour enough to roll thin, cut out in rounds, sprinkle with sugar and bake in a quick oven. Cream the butter and sugar, add the eggs well beaten, nut- meg, flour and baking powder sifted together, then caraway seeds. CAKES. 321 VENETIAN CAKES. V4 cup of butter. 14 cup of powdered sugar. 1 cup of flour. 1 cupful of chopped almonds or walnuts. 1 teaspoonful of vanilla. Yolks of 3 eggs. Cream the butter and sugar till very light, add the well beaten yolks, the almonds, flour and vanilla. Take a small piece, roll it in powdered sugar, then made a ball of it in the hands ; put a piece of the nut on the top of each. Place them an inch apart, bake in a moderate oven about fifteen minutes. ORANGE QUARTERS. Make an orange or sponge cake; drop in tins make for these cakes. Bake in a moderate oven; cover with orange icing. ALMOND WAFERS. Cream half a cup of butter and one cup of pow- dered sugar together, then beat in, very slowly, half a cup of milk, and lastly two cups of flour and half a teaspoonful of vanilla. Spread very thin on the inverted bottom of a dripping pan, buttered. Mark in squares, sprinkle with blanched almonds chopped fine. Bake in a moderate oven five to eight min- utes. Lift from the pan with a knife, roll on the hot pan, putting one corner over the other, or one side over the opposite side. ALMOND AND DATE MACAROONS (Mrs. Aldrich). Whites of four eggs beaten stiff. Then beat in gradually two cups of powdered sugar, one cup almonds that have been blanched and put through a 322 ROCKY MOUNTAIN COOK BOOK. grinder. One cup of dates cut in fourths. Drop a teaspoonful for each cake on a greased tin two inches apart. Bake very slowly about fifteen minutes. Let cool before removing carefully Avith a spatula. PEANUT COOKIES. 4 tablespoonfuls of butter. 1 egg- i/o cup of sugar. 1 cup of flour. 1 teaspoonful of baking powder. Speck of salt. 1 cup of shelled and chopped peanuts. Cream the butter and sugar, add the beaten egg, then the flour, salt and baking powder sifted together, the nuts last. Roll into little balls. Place an inch apart. Bake ten to fifteen minutes. HONEY CAKES. Four pounds of strained honey, one and one-half pounds brown sugar, one teaspoonful of soda, cloves and cinnamon to taste, one-half pound citron, cut in strips, one quart hickory nut meats, one pound shelled almonds, flour enough to roll out and cut in little squares. Warm the honey, then add sugar, add soda dissolved in warm water, add the citron, nuts, chopped fine. Warm the flour before adding. Bake slowly in pans, not to touch. ONE-TWO-THREE-FOUR COOKIES. 1 cup of butter. 2 cups of sugar. 4 cups of flour. 4 eggs. 2 tablespoonfuls of caraway seeds or spices to taste. Cream butter and sugar, add well beaten eggs, then flour and spices. If you like, cover the tops CAKES. 323 over with finely chopped preserved ginger, or pro- served orange peel and a sprinkling of sugar. Add ginger to the mixture and bake as a sugar ginger- bread in one sheet. JUMBLES. Eoll one-two-three-four cookies a little thicker, cut with a doughnut cutter and sprinkle over with sugar. WALNUT WAFERS. 1/2 lb. brown sugar. | 6 tablespoonfuls of flour. % lb. walnut meats. j 2 eggs. Beat the yolks till light, beat in the sugar, add the flour and nuts and beaten whites of eggs. Drop by spoonfuls on larded tins that have been sprinkled with flour. Bake quickly. SUGAR COOKIES. 14 cup of butter. I 1 teaspoonful of baking 1 cup of powdered sugar. | powder. 2 eggs. I Flavor with lemon juice,, vanilla or nutmeg. Use flour enough to roll out; speck of salt. HERMITS. Add half a cup of stoned and chopped raisins to sugar cookies; a little cinnamon and nutmeg. COCOANUT COOKIES. Add a half cup of grated cocoanut to sugar cook- ies. 324 ROCKY MOUNTAIN COOK BOOK. SPICED COOKIES. % cup sugar. V^ cup shortening, half butter. 1 egg. 4 tablespoonfuls milk. Salt, cinnamon, nutmeg. V2 teaspoonful soda, dis- solved in one table- spoonful water. 1 teaspoonful baking powder. 1/2 cup chopped raisons. Flour to make stiff enough to roll. MARGARET DELAND CAKES. Beat two eggs and the yolk of another until foamy; add one-half cup of brown sugar, three- fourths cup of sifted flour, one teaspoonful of baking powder, one-half teaspoonful of salt sifted to- gether, then stir in one cup of pecan nuts cut in small pieces. Put the mixture in small gem or muffin pans with a pecan nut meat in the center of each. Sift a little powdered sugar over the top. Bake about fif- teen minutes. PEPPER NUTS. 2 cups of powdered sugar. ] 1 cup of hickory nuts cut 4 eggs. ( fine. 1/4 teaspoonful of soda. I 1 teaspoonful salt. 1 teaspoonful cloves. | As much flour as you can 2 teaspoonfuls cinnamon. j knead in. 14 lb. citron. | Beat the eggs well, then add sugar and beat again. Cut the citron in bits, add it with the nuts and spices, sift flour, soda and salt together. After the flour is added, roll in little balls, place an inch apart and bake in a moderate oven. PECAN WAFERS. Cream one-fourth cup of butter and one-half cup of sugar together, add almost drop by drop four table- CAKES. 325 spoonfuls of milk and one cup of flour ; spread on the bottom of a buttered pan as thin as possible. Sprin- kle with chopped nuts, mark in squares and bake in a moderate oven. SNOW BALL CAKES. Bake angel or bride's cake in small round gem pans. Cover with a boiled icing flavored with lemon and put a piece of candied ginger in the center of BOWKNOT COOKIES. Vg cup butter. % cup sugar. 11/4 cups flour. 1 ^gg- Grated rind of half lemon, little salt. Cream the butter and sugar. Add the beaten egg. Flour and flavoring. Take one teaspoonful of the dough and roll under the hand making a strip about four inches long. Twist into a bowknot shape. Place carefully on the pan two inches apart. Bake in a slow oven. SUGAR CREAM COOKIES. One-half cup butter. One-half cup sugar. Cream together. Then beat in the yolks of two eggs. Two tablespoonfuls of cream. Spices as desired. Add flour enough to roll thin. DATE BARS. 1 cup sugar. 3 eggs. 1 cup chopped walnut meats. 1 pound dates chopped fine. 1 cup flour. 1 teaspoonful baking powder, little salt. Beat the egg yolks and mix with the sugar. Add the flour, baking powder and salt sifted together. 326 ROCKY MOUNTAIN COOK BOOK. Add nuts and dates and the beaten whites of the eggs. Bake in a shallow pan thirty minutes in a moderate oven. Cut in bars when warm. Eoll in powdered sugar. OAT MEAL WAFERS. IV2 tablespoonfuls butter. 2V2 cups Quaker Oats. 3 eggs. 114 cups granulated sugar. 2 teaspoonfuls baking powder. 1 teaspoonful vanilla. Cream the butter with part of the sugar. Beat the rest of the sugar with the yolks. Add other in- gredients and whites of eggs last. Let stand for ten minutes. Then drop from a teaspoon on shallow pans two inches apart. SCOTCH GINGERBREAD. 1/2 teaspoonful cinnamon. 14 teaspoonful grated nutmeg. 14 teaspoonful salt. Sift together. 2 cups flour. 1/2 cup granulated sugar. 1/2 teaspoonfu soda. 1 teaspoonful baking powder. Then add one-half cup small seeded raisins. One- half cup sliced preserved ginger. One-fourth cup of almonds chopped fine. Heat one-fourth cup of mo- lasses and one-half cup of shortening to the boiling point, and stir into the dry ingredients. Then add two well beaten eggs. Bake in a loaf one hour or in a sheet half an hour. ROLLED OATS, FRUIT AND NUT COOKIES. Beat a cup of butter to a cream. Gradually beat in a cup of sugar. The beaten yolks of two eggs. One-fourth cup milk. One cup raisins. One-half cup nuts chopped fine. The whites of two eggs CAKES. 327 beaten dry. Two cups rolled oats and two cups flour sifted, with a level teaspoonful soda. Mix thoroughly adding more flour if needed to make a dough. Omit milk for richer dough. Roll out and place an inch apart. BABA OR RUM CAKES. 2 cups flour. 4 eggs. l^ cup butter. Vo teaspoonful salt. 1 cake compressed yeast. 1/4 cup water. Mix the yeast through the water thoroughly. Stir in flour to make a dough. KJnead into a ball. Cut at right angles across the top half way through the ball and set in a sauce pan of luke warm water. Beat the rest of the flour, salt and butter and two of the eggs until smooth. Add the other two eggs, one at a time, and beat. Then add the light ball of sponge and again beat until smooth. Turn into well but- tered timble molds. When nearly double in bulk bake twenty minutes. Boil one cup of sugar and a half cup of water until a thick syrup. Add half cup rum. Turn the hot syrup over the hot cakes. These are best when warm but may be seiwed cold. MARGUERITES. Make a boiled icing. Stir into it six marshmal- lows broken in pieces. A tablespoonful of ground cocoanut. One cup walnut meats chopped fine. Tea- spoonful vanilla. Spread on crackers. Brown in the oven. Serve hot or cold. 328 ROCKY MOUNTAIN COOK BOOK. ENGLISH WAR CAKE. 1 cup hot water. IV2 cups raisins. 1/3 cup lard. 1 cup brown sugar. Spices. Boil altogether three minutes. Cool. Then add one teaspoonful soda and two cups of flour, sifted with one teasixx)uful baking powder. Bake in round pan. CANADIAN WAR CAKE. Two cups of brown sugar and two tablespoonfuls of lard are put in a sauce pan with two cups of hot water. One teaspoonful salt. One teaspoonful cin- namon. Package of seeded raisins. Boil altogether five minutes. Then cool. Add three cups of sifted flour with one teaspoonful baking powder and one tablespoonful hot water. FILLINGS FOR LAYER CAE£. 329 FILLINGS FOR LAYER CAKE. CHOCOLATE FILLING. 1% cups granulated sugar. | Speck of salt. l^ cup cream. Square of Baker's chocolate. 1 tablespoonful of butter. | Cut the chocolate in small pieces ; put all on to- gether to cook. Try it in cold water ; when it reaches the soft ball stage remove from the fire. When cool, beat until a thick cream ; spread on the cake. Do not stir the filling after it begins to boil. FIG FILLING. V2 lb. of figs. I Juice of half a lemon, 14 cup sugar. | 2 tablespoonfuls of sherry. Chop the figs fine, boil till tender, then add the sugar and lemon juice. Cook till smooth. Remove from the fire and add the sherry. CREAM FILLING. For Cream Cakes and Layer Cakes. — Scald one cup of milk, or part milk and cream. Wlien scalded, add one egg beaten with one-fourth cup of sugar, two tablespoonfuls of flour and a speck of salt. Beat all together with a Dover beater; stir into the milk. Cook ten minutes and flavor. FIG CARAMEL ICING. 1 cup of brown sugar. I 1 tablespoonful butter. V2 cup of cream, j Speck of salt. 330 ROCKY MOUNTAIN COOK BOOK. Boil all together until it will form a soft ball when tried in cold water. Remove from the stove. WTien cool, add one-half cup of figs chopped fine; beat till cool enough to spread. Dates or cooked prunes can be used in the same way. PRUNE WHIP FILLING. Bake sponge cake in layers. Whip a cup of cream, sweeten with powdered sugar. Cut up cooked prunes to make one-half cup ; add to the cream. MARSHMALLOW ICING AND FILLING. Make a boiled icing, using the white of two eggs instead of one; cut one-half pound of marshmallows in small pieces and melt in a double boiler with two tablespoonfuls of boiling water. When melted, stir into the boiled icing; flavor wntli vanilla and spread. Use for a filling or icing. LEMON OR ORANGE FILLING. Mix the juice and grated rind of one lemon with one cup of sugar and the beaten yolks of two eggs and two tablespoonfuls of milk, a speck of salt. Cook in a double boiler, stirring constantly until it thick- ens. Spread when cold. To make orange filling, use the grated rind and juice of one orange and two tea- spoonfuls of lemon juice. ]\[ake the same as lemon filling. BANANA FILLING. Make a boiled icing. When it is thick enough to spread, stir into it one-half cup of bananas cut in thin, small pieces. FILLINGS FOR LAYER CAKE. 331 PINEAPPLE FILLING. Add one-half cup of grated pineapple to boiled icing when it is ready to spread. NUT FILLING. Add one-half cup of any kind of nuts (chopped fine) to boiled icing when thick enough to spread, or nuts may be added to a lemon or orange filling. ORANGE COCOANUT FILLING. Put in a cup the grated rind, one-half orange, and the juice of a whole one. Tablespoonful lemon juice. Fill the cup up with water. Add one tablespoonful corn starch mixed with a little water. Cook until it thickens over hot water. Stir into the mixture the yolk of one egg beaten with two heaping tablespoon- fuls of sugar and one of butter. Cup of grated cocoanut. 332 ROCKY MOUNTAIN COOK BOOK. ICINGS FOR CAKES. PLAIN ICING. Wliite of one egg. | About one cup of powdered 1 teaspoonful of lemon sugar, juice. I Stir the sugar in the white of egg without first beating the white; flavor with the lemon or any fla- voring you prefer. ORANGE ICING. Juice of half an orange, one-half teaspoonful of lemon juice, powdered sugar; stir enough powdered sugar into the juice to spread a thin icing. CONFECTIONERS' FROSTING. To two tablespoonfuls of boiling water or boiling fruit juice and one teaspoonful of lemon juice, add enough confectioners' sugar to spread. BOILED ICING. 1 cup granulated sugar. 1 i/4 teaspoonful of cream of 1/3 cup of boiling water. tartar. White of one egg. | Boil tlie sugar and water without stirring until the syrup threads; beat the egg stiff, add the cream of tartar and pour the boiling syrup over the egg in a fine stream, beating all the while. When it is thick enough to spread, put it on the cake. ICINGS FOR CAKES. 333 ROYAL ICING. This icing is thickened largely by the beating. Beat the white of one egg and a tablespoonful of con- fectioners' sugar vigorously for two minutes ; add the sugar by the tablespoonful, beating after each one for some time. Keep on adding the sugar and beating till the mixture begins to sugar on the spoon, and a knife will make a clean cut through it. Add a few drops of lemon juice at a time until a tablespoonful has been used. YELLOW FROSTING. Beat the yolks of two eggs till light colored, then stir in powdered sugar till stiff enough to spread. Flavor with lemon, vanilla or wine. MOCHA FROSTING. Wash one cup of butter in cold water to free from the salt, pat to remove the water and beat to a cream. Beat in the yolk of an egg, then gradually one and one-half cups powdered sugar, add strong coffee to give the desired flavor. It should be like strong cof- fee and cream. CHOCOLATE FROSTING. Stir into boiled icing a square of melted choco- late ; add it to the icing before it is thick enough to spread. CHOCOLATE FROSTING (NO. 2). 1 cup granulated sugar. 1/2 cup of cream. 1 square of scraped choco- late. 14 teaspoonful of salt. Speck of cinnamon bark — Cook with it if cared for. 334 ROCKY MOUNTAIN COOK BOOK. One-half cup of milk and one tablespoonful of butter may be used in place of the cream. Cook all together without stirring till it will fly a fine thread when tried. Remove from the fire. When cold, beat to a thick cream; flavor with vanilla (if the cinna- mon is not used). Remove the cinnamon before start- ing to beat it. NUT ICING. Stir into a boiled or plain icing one-half cup of any kind of nuts you prefer. Chop the nuts fine. BANANA ICING OR FILLING. Add to a boiled icing one-half cup of bananas cut in fine pieces ; flavor with one teaspoonful of lemon juice. PINK ICING. Color the plain or boiled icing with a little of the pink vegetable coloring. CARAMEL ICING. 1 cup of brown sugar. | If milk is used, add one 14 cup of cream or milk. j tablespoonful of butter I with it. I 14 teaspoonful of salt. Boil without stirring till the mixture threads. Remove from the fire and when cool beat to a cream and spread over the cake. MAPLE ICING. Boil the maple until a thick syrup, then add one- fourth cup of cream and a little salt; boil till it threads. Make the same as caramel icing. GINGERBREAD, DOUGHNUTS, ETC. 335 GINGERBREAD, DOUGHNUTS, COOK- IES AND CREAM PUFFS. All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring. SOFT GINGERBREAD. % cup molasses. 14 cup milk. 1 egg. 14 cup melted butter. 1/2 teaspoonful each of cin- namon and ginger. 1/4 teaspoonful salt. V2 teaspoonful of soda. 11/2 cups flour. Sift the dry materials all together; mix with the others. Bake about one-half hour. If sour milk is used, take one teaspoonful of soda ; if heavy sour cream, omit the butter. SUGAR GINGERBREAD. 1/2 cup of butter. 1 cup of sugar. 1 egg. 14 cup of milk. 2 teaspoonfuls ginger. 14 teaspoonful salt. 1 teaspoonful of baking powder. Mix stiff enough with flour to roll out. Bake in a sheet ; mark off the top in diamond shapes. SOFT GINGER COOKIES. Put one teaspoonful of ginger and soda in a mix- ing bowl. Heat one cup of molasses and put in the bowl. Scald half a cup of buttermilk, add to the molasses; stir in sifted flour enough to form a soft dough, then half a cup of softened butter. Chill thoroughly; roll out, cut into cakes. Bake in a mod- erate oven. Do not change the order of mixing. 336 ROCKY MOUNTAIN COOK BOOK. HARD MOLASSES COOKIES. 1 cup molasses. 1 cup of butter. 1 teaspoonful of soda. 1 tablespoonful of ginger. 1/4 teaspoonful of salt Heat the molasses and butter togetlier until the butter is melted. When cool, add one teaspoonful of soda and the flour and salt. Use enough flour to roll out, but not more than is necessary. GINGER SNAPS. 1 cup molasses. Vs cup sugar. 2 teaspoonfuls of ginger. 1 teaspoonful of soda. % cup softened butter. Flour enough to roll very thin. Heat the molasses, pour it over the sugar, then add to it the rest of the materials. Bake quickly. FILLED COOKIES. 1 cup sugar. i/o cup of butter and lard together. 1 egg. 1/2 cup sweet milk, in which dissolve one teaspoonful of soda. 314 cups of flour sifted with two teaspoonfuls cream tartar. 1 teaspoonful vanilla, salt. Cream, butter and sugar. Add beaten egg, milk, flour and flavoring. Eoll very thin, cut, and place on each cookie one teaspoonful of the following filling. Place another cookie on top of the filling and bake. FILLING. Put in a sauce pan one cup of chopped raisins and nuts, one-half cup sugar, one-half cup water, one tablespoonful of flour blended with a little lemon juice and water. Cook until thick. GINGERBREAD, DOUGHNUTS, ETC. 337 DOUGHNUTS. 1 cup sugar. 1 cup milk. 2 eggs. 1 tablespoonful melted butter. 1 teaspoonful salt. 2 teaspoonfuls baking powder. Flavor with cinnamon, nutmeg or vanilla. Use only as much flour as is necessary to roll out. Cook in hot, deep fat four to six at a time. Roll out only a part of the dough at a time. SOUR MILK DOUGHNUTS. 1 level teaspoonful soda. 1 level teaspoonful baking powder. 1 cup sour milk. 1 cup sour cream. 2 eggs. 1 cup sugar. Flour enough to roll. About six or seven cups. Flavor with nutmeg, cinnamon or vanilla. RAISED DOUGHNUTS. 2 cups raised bread dough. | 1 tablespoonful melted % cup sugar. butter. 2 eggs. I Spice to taste. Flour enough to roll. Mix the ingredients well into the dough. Cut out and fry at once. CREAM PUFFS AND ECLAIRS. V2 cup of butter. 1 cup boiling water. 1 cup floiu*. 3 eggs. Speck salt. Put the butter and water in a saucepan. When the butter is melted and the water boiling, stir in the flour and salt all at once. Stir quickly until the mix- 338 ROCKY MOUNTAIN COOK BOOK. ture is quite firm (a minute or two), remove from the fire. Wlien cool, beat in the eggs one at a time, until the mixture is light and smooth. Drop in table- spoonfuls a little distance apart on buttered tins. Bake in quite a hot oven, for thirty minutes. Split ; when cool, fill with a whipped or made cream. Eclairs. — Make the same as for cream puffs. Bake in strips four inches long and one wide. ^^Tien cool, fill with cream. Cover with chocolate or any frosting you care to use. CREAM FOR CREAM PUFFS AND ECLAIRS. 2 cups milk scalded in double boiler. 4 tablespoonfuls flour. 2 eggs. 1/2 cup sugar. 1 teaspoonful butter. Speck of salt. Mix the salt, sugar and flour together, wet with a little cold milk; stir into the hot milk; cook ten minutes, then add the beaten egg; cook five minutes. Eemove from the fire ; flavor to taste. When cool, use for the filling. MERINGUES OR KISSES. Beat the whites of four eggs till stiff and flaky. Beat into them gradually one cup of powdered sugar. When it has become thick drop in tablespoonfuls on buttered paper placed on a board. Bake slowly in a warm oven for half an hour, or until they feel hard and hollow to the touch. When cool, remove the soft part, fill with ice cream, sherbet or whipped and fla- vored cream ; put two together. Place on the paper in oblong shape, for meringues ; for kisses, drop from a teaspoon in any shape. COMPOTES, PRESERVING, ETC. 339 COMPOTES, PRESERVING, JELLIES AND PICKLES. COMPOTES OF APPLES, PEARS, PEACHES AND APRICOTS. Pare, core or stone the fruit, cut in quarters or halves, according to the size of the fruit. Make a syrup of one-half as much water as sugar. When the syrup is quite thick, put in the fruit and cook until tender. Do not use over-ripe fruits — rather a little under-ripe. Then remove from the syrup with a skimmer, lay carefully on a serving dish in a circle, or letting eacli piece overlaj? the other. Boil the syrup down till thick; pour over the fruit. Serve cold. Compotes are very delicious when used to sur- round moulds of rice or cornstarch, decorated with whipped cream. BAKED APPLES. Core and pare sour apples ; put in a shallow agate or earthen dish, fill the cavities with sugar, chopped nuts, chopped dates, or figs. In place of the sugar maple syrup can be used. When nuts or fruit are used to fill them, use sugar or syrup, too. Add water to cover the bottom of the dish. Cook in a quick oven till tender. Remove carefully on the serving dish. Let the syrup cook down until quite thick. Pour over the fruit. A little mound of whipped cream can be served on each apple. Pears and quinces can be baked in the same way. A little lemon juice or some of the grated rind can be used for flavoring. 340 ROCKY MOUNTAIN COOK BOOK. BAKED PEACHES. Remove stones and fill the space with a paste of sugar, butter and cinnamon. Bake slowly, basting wdth a syrup of lemon juice and sugar. When tender cover with meringue. Brown and serve hot or cold. STEWED RHUBARB. Wash, and if the rhubarb is a little tough, peel, cut in inch pieces. Cook till tender in a granite saucepan. Use one cup sugar to two of the fruit, and enough water to well cover the bottom of the dish. STEWED PRUNES. Wash very carefully, soak in cold water for two hours. If they seem soft and fresh, do not soak them. Put in porcelain kettle wath boiling water to cover. Boil until tender, then add a tablespoonful of sugar to every cup of prunes. Boil ten minutes longer. Lemon juice may be added. CRANBERRY SAUCE AND JELLY (Mrs. Lincoln). Put three pints of washed cranberries in a granite sauce pan. On top of them put three cups of sugar and three gills of water. After they begin to boil, cook them ten minutes, closely covered and do not stir them. To make the jelly, add equal quantities of sugar and cranberries. FIRM CRANBERRY JELLY. Pick over, wash and measure the cranberries. Add to them half their amount of hot water. Cover and cook until soft. Do not add more water. Mash through a strainer. Add to the pulp the same amount COMPOTES, PRESERVING, ETC. 341 of sugar as water. Stir well together and put at once into the mold. This does not require more cooking, WHITE GRAPE FRUIT COCKTAIL. Remove the skins from white grapes and cut in halves and remove the seeds. Chill and place in cock- tail glasses. Sprinkle with powdered sugar and sher- ry wine or orange juice. Place a brandied cherry on top. Serve as a first course at luncheon. Pieces of pineapple, orange or gTapefruit may be mixed with the grapes if desired. BLUSHING APPLE. Select bright red apples. Peel all but a band around the center. Core. Boil the apples and skins together with a little sugar. When the fruit is tender remove carefully from the water and place on a serv- ing dish. Drain out the skins. Add more sugar to the syrup and cook until thick. If not as red as de- sired add a little red vegetable coloring. Pour over the apples. PRESERVING. Select the best of fniits. Have them ripe and fresh. The cans should be carefully washed and filled up with hot water. Wash the covers and put in hot water. Use new rubbers every year to prevent any air reaching the fruit. PEACHES AND APRICOTS. Peel the peaches by placing in a wire basket and plunging into boiling water, then the skins will slip 342 ROCKY MOUNTAIN COOK BOOK. easily. Halve them or leave them whole. Use a few of the pits — they improve the flavor. Weigh the fruit and use three-fourths or one-half (just as you prefer) as much sugar as you have fruit. Make syrup by adding half as much water as you have sugar. Cook down until quite thick (about as thick as molasses), then add the fruit. Cook until trans- parent; remove the scum as it forms. Skim the fruit from the syrup and fill the jars. If the syrup seems a little thin, cook down; pour into the jars, filling full to overflowing. Tightly screw on the cov- ers ; turn bottom side up, and as they cool, the covers can be tightened. BRANDIED PEACHES OR APRICOTS. Prepare and cook the peaches as above, leaving them whole. Fill jars with the fruit; to every pint jar of the peaches, add to it one-fourth cup of brandy. Cook the syrup down very thick, fill up the jars with it and seal. PRESERVED PLUMS. Prick the fruit with a fork in several places ; this prevents the skin from breaking somewhat, or they may be skinned the same as the peaches. Cook in the same way. BRANDIED PLUMS. Make the same as brandied peaches. PRESERVED QUINCES AND PEARS. Pare and quarter, removing the core; preserve the same as peaches. Pears are improved by cooking in the syrup a little of the yellow rind of oranges or lemons. COMPOTES, PRESERVING, ETC. 343 PRESERVED PINEAPPLE. Pare and remove the eyes; use a silver fork to shred it, or cut in slices or inch pieces, not using the core. Preserve the same as peaches. GRAPES. Wash and jDress the pulp from each grape ; boil the pulp till tender; press through a sieve to remove the seeds, add the pulp to the skins, measure, add two cups of sugar to every three cups of the fruit. Boil all together until quite thick and seal while hot like the other preserves. CITRON. Pare and core the citron, cut in cubes or in fancy shapes, or scallop the edges. Cook the same as peaches, tie a little ginger root in a piece of cheese cloth and cook in the syrup to flavor, or a little of the yellow rind of lemon, CHERRIES. Wash, remove the stones and preserve the same as peaches. PRESERVED STRAWBERRIES, RASPBERRIES, BLACK- BERRIES, GOOSEBERRIES AND CURRANTS. Wash, remove from the stems and preserve the same as peaches. SUNSHINE STRAWBERRIES, RASPBERRIES, BLACK- BERRIES, GOOSEBERRIES AND CURRANTS. Select and hull three pounds of perfect fruit. Cook three pounds of fine granulated sugar and two 344 ROCKY MOUNTAIN COOK BOOK. cups of boiling water until a light thread is formed. Do not stir the sugar after it begins to boil. Cook the fruit in the syrup ten minutes. After it begins to boil, then pour out in platters and let stand in the sun for two days. Cover with cheese cloth. Put in the jars cold, have them fresh scalded. Berries are delicious done in this way; they absorb the syrup, making them plump and full. CANNING. Prepare the fruit the same as for preserving. Canning differs from preserving only in the amount of sugar used, and often no sugar at all is used. The proportion of sugar used is one-fourth as much as fruit, and a pint of water to a pound of sugar in making the syrup. Another way of canning is to pack the fruit tightly in the jars, fill the jars with the syrup, place the jars in a kettle of hot w^ater, resting the bottles on slats of wood or folded paper. Do not let them touch. Cover the boiler, let them cook till the fruit is tender. The fruit will shrink a little, so the jars will have to be filled up. It is well to re- serve a little syrup for this purpose. Place on the tops and seal at once. Another way is to cook them in their own juices. Fill the jars with the fruit, put on in the kettle with cold water to reach half way up the jars. Raise to the boiling point and cook until the fruit is tender. Let stand in the water till cold again. If the fruit has shrunken, fill up the jars, using the contents of one to do it. The fruit may be cooked without sugar and will keep as well by thoroughly cooking in a little water and sealing immediately. COMPOTES, PRESERVING, ETC. 346 CANNING TOMATOES. Eemove the skins by first dipping the tomatoes in boiling water. Cut in small pieces, reject the pith or any bad specks. Cook them until soft, without adding water, then put in the jars at once; have the jars hot and freshly scalded. STRINGED BEANS. Remove the strings from the beans. Leave them whole or cut them in inch lengths if preferred. Wash in cold water. Then fill into sterilized jars. Set the filled jars into the steam cooker. Put lukewarm water into the cooker. Cover and let the jars heat gradually. Then fill each jar to overfloMang with boiling water. Cover and let cook until the beans are tender enough to serve. Adjust the rubbers. Add salt, one teaspoonful to a quart. Set the lids in place and cook again for twenty minutes. Store in a dark place. ASPARAGUS. Use only the tender portions of freshly cut as- paragus. Wash carefully. Set the stalks head up in sterilized jars. Put lukewarm water in the cooker. Cover and when boiling adjust rubbers. Fill the jars with salt boiling water. Set the covers in place and cook about half an hour. Then tighten the covers. Cook about ten minutes longer. PEAS OR SHELLED BEANS. Shell the peas or beans when fresh. Wash and pack into jars shaking down meanwhile. Set the cans over lukewarm water on a rack. Put on the 346 ROCKY MOUNTAIN COOK BOOK. covers and let stand until the water boils. Then fill each jar to overflowing with boiling salt water and cook until the vegetables are tender. Adjust the rub- bers and set the lids in place. Then cook ten min- utes. Remove and tighten the lids. JAMS OR MARMALADES. Use equal quantities of fruit and sugar. Pare, core and cut in small pieces the large fruits ; the small ones wash and hull, place in the preserving ket- tle the fruit and sugar in layers. Let stand half an hour to extract the juice. Cook it slowly. When it becomes clear, put a little on a cold plate, if it hardens it is done; put in glasses or jars and cover. ORANGE MARMALADE. 1 dozen oranges. I 3 lemons. 4 grape fruit. j Slice the fruit very thin. Remove the seeds, weigh it, to every pound, or two cups, allow three cups of water; put in a crock and let stand twenty- four hours, then put on the fire and boil one-half hour. Return it to the crock and let remain another twenty-four hours, then measure. To every pint add two and one-fourth cups of sugar, then boil until it jellies slightly. This amount will make about twelve quarts. CANDIED ORANGE PEEL. Cut rind of orange in thin strips. Soak two days in cold water. Cover well with water and change fully ten times a day. Drain, put on the stove cov- COMPOTES, PRESERVING, ETC. 347 ered with cold water. Let come to a boil, then drain. Make a thick syrup, cook the straws in the syrup till it hairs, then remoA^e from the syrup and roll in gran- ulated sugar. RHUBARB MARMALADE. One quart of red rhubarb cut in pieces. Four oranges, pulp and grated rind. One lemon, juice and rind. Three cups sugar. Cook all together until thick. JELLIES. To make clear jelly, select perfect fruit, wash it and put in a porcelain lined kettle with water enough to cover. Cook slowly till the fruit is tender, strain through a flannel bag, measure the juice, allow one cup less of sugar than you have of juice. Warm the sugar in the oven, but do not allow it to burn. Boil the juice tw^enty minutes, then add the hot sugar, stir until the sugar is dis- solved, skim thoroughly and cook about ten minutes, or until it jellies when a little is dropped on a cold plate. Turn at once in glasses, let remain to settle twenty-four hours, then cover the tops with melted paraffine. Over-ripe fruit mil not jelly. CURRANT JELLY. Wash the currants, pick off any that are not per- fect, but do not stem them. A few boxes of raspber- ries cooked with the currant gives a delicious flavor. Four boxes of raspberries to twenty-four boxes of cur- rants give a delicate flavor of the raspberries. Pro- ceed with making the jelly as directed above. 34fi ROCKY MOUNTAIN COOK BOOK. CRABAPPLE AND APPLE JELLY. Wash, cut in quite small pieces, but do not pare. Barely cover with cold water, cook till soft, then strain. A little of the yellow of lemon or orange peel improves the flavor, cooked with the apples, or a little of the root ginger. QUINCE JELLY. Make the same as apple jelly. GRAPE JELLY. Select under-ripe grapes ; the wild grapes give the best flavor. Wash them, add a quart of cold water to tAvelve boxes of grapes, cook until they are tender and well broken apart and proceed the same as di- rected. PLUM JELLY. Make the same as grape jelly, using the wild plums if convenient. PICKLES. TO SWEET-PICKLE FRUIT AND BERRIES (Mrs. Lincoln). Eight pounds of fruit, four pounds of best brown sugar, one quart of best vinegar, one cup of mixed whole spices, stick cinnamon, cassia buds, allspice and cloves, less of the latter than of the former. Tie the spices in a bag and boil with the vinegar and sugar. Skim well, then add the fruit. Cook till the fruit is clear. Remove carefully from the syrup and put in a jar or a crock. Boil the syrup do\\ai nice and thick and pour over the fruit. Seal. COMPOTES, PRESERVING, ETC. 349 PEACHES. Scald to remove the skins, leave them whole, cook without breaking. Do not stick with cloves. PEARS. Pare them, leave them whole with the stem on. CUCUMBERS, WATERMELON AND CANTALOUPE. Pare them, remove the soft part from inside, cut in pieces to serve. Cook in boiling water for ten minutes, drain and cook in the hot sjrup till clear and tender. PINEAPPLE. Pare, remove the eyes, cut in serving pieces or slices and cook in the syrup till clear. CURRANTS, GRAPES AND ALL BERRIES. Remove from the stems, wash and cook in the syrup until they form the consistency of jam. . Pre- pare the grapes for the syrup, as given for preserving. PICKLED WALNUTS (Boston Cooking School). Take the walnuts when they are well filled put and tender, pierce each one with a strong needle three or four times and lay them in a brine which com- pletely dissolves its salts, changing for fresh every day for nine days, then spread the nuts in the air until they become black. Put them in crocks and pour over them this mixture, boiling hot: A gallon of vinegar, an ounce each of ginger root, allspice, mace and whole cloves, and two ounces of pepper- corns, boil all together for ten minutes. Cover, press- 350 ROCKY MOUNTAIN COOK BOOK. ing the nuts under the vinegar with a plate. Let them stand six weeks before using. APPLE CHUTNEY (Boston Cooking School). Pare and core a dozen sour apples, peel a mild onion and seed one cup of raisins, chop the apples, onions, raisins and three green peppers very fine, add one pint of cider vinegar, half a cup of currant jelly and let simmer an hour. Then add two cups of su- gar, the juice of four lemons, one tablespoonful of ground ginger and a tablespoonful of salt, and cook another hour, stirring almost constantly. Store as canned fruit. GINGER APPLE. Five pounds of sour apples chopped fine, three pounds browTi sugar, one ounce ground white ginger root, one cup of w-ater. Cook slowly three or four hours or till transparent. UNCOOKED PICKLES. Use medium-sized pickles, cut in slices one-fourth inch thick; pack them in quart jars, with three me- dium-sized onions sliced very thin, and one hot red pepper to each jar ; add one tablespoonful of salt and fill up with water. Add one-half teaspoonful of pul- verized alum. Let stand over night, then drain of§ the wat^r and rinse. Fill the jars full of the pickles, and add two tablespoonfuls of olive oil and fill with a good, sharp vinegar. Seal. PICKLED CUCUMBERS. Make a brine of one pint of coarse salt and six quarts of boiling w^ater, boil and skim clear, wash COMPOTES, PRESERVING, ETC. 351 one hundred and fifty small cucumbers, put in the brine and let remain forty-eight hours, covered, then drain. Soak in cold water for two hours, drain and put them in a crock. Stick one large onion full of cloves, an ounce of horseradish root and several lit- tle red peppers, and put with the cucumbers and a piece of alum the size of a pea. Fill a muslin bag with one cup of mixed spices, celery seed, white mus- tard seed, whole cloves, allspice, peppercorns, stick cinnamon, boil this in vinegar enough to cover the cucumbers for ten minutes. Put the bag in the crock with the vinegar, pour off the vinegar the third day, reheat it and return to the pickles. Do not use for three weeks. MIXED PICKLES. Anything that you wish to use can be added to the cucumbers in the brine — pieces of cauliflower, small onions, nasturtium seeds, watermelon, beans. All make good pickles. CUCUMBER AND ONION PICKLES. Four hundred small cucumbers. Two pounds of pickling onions. Spices. Soak cucumbers in salt brine over night. Drain. Rinse well with cold water and dry in a towel. Place in an earthen crock lay- ers of cucumbers and onions and spices. Then cover with boiling hot vinegar. These will be crisp and ready for use after three weeks. MUSTARD PICKLES. Equal quantities of small cucumbers, button onions, cauliflower picked apart, sliced green toma- toes and two or three sliced green peppers. Soak in 12 352 ROCKY MOUNTAIN COOK BOOK. the brine and drain, as given in PicMe Cucumbers. Prepare enough of the following mixture to cover: To one quart of vinegar, use one cup of bro\vn sugar, one-half cup of flour and one-half cup of ground mus- tard. Boil the sugar and vinegar for five minutes, skim, mix the mustard and flour together, pour the hot vinegar slowly onto it, stirring until smooth. Pour hot over the pickles. They will be ready to use in three weeks. DILL PICKLES. Fill a quart jar with pickles about the size of a finger. Between the pickles put in a piece of dill or more if desired. Wlien the jar is full add a level tablespoonful of salt. Pour in cold water. Put dill on top and seal air tight. Place the jars in the sun each day until the waiter is cloudy. When the water looks clear again the pickles are ready for use. A few whole peppers may be added. PICCALILLI OR CHOW-CHOW. 8 lbs. of green tomatoes. 1 cup of salt. 2 cups brown sugar. 8 small onions. 2 heads of celery. 1 teaspoonful of white pepper. 1 tablespoonful whole cinna- mon, broken up. 1 tablespoonful of whole all- spice. 1 tablespoonful mustard seed. 2 quarts best vinegar. Chop or slice the tomatoes, sprinkle the salt over them and let stand over night, in the morning drain off the water and chop the onion and celery, place all in a porcelain lined kettle, sprinkle with sugar, tie the spices in a bag, add those and the vinegar, cook slowly all day. Put in jars or earthen crock. COMPOTES, PRESERVING, ETC. 353 CHILI SAUCE. Make the same as the chow-chow, only using ripe tomatoes and chop them quite fine. To eight pounds of the tomatoes use one pound of onions chopped fine. Salt over night and proceed the same as the above receipt. TOMATO CATSUP (Mrs. Campbell.) Boil one bushel of ripe tomatoes, skins and all. When soft, mash through a colander to remove the skins and seeds. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace and celery seed, two ounces of ground cinnamon, tie in a muslin bag, add to the tomato two quarts of best vinegar. Cook slowly till reduced to one-half. It is an improvement to add a cup of brandy a few minutes before it is done. Put in small bottles, seal, keep in a cool place. WATERMELON PICKLE. Cut rind in inch pieces, and soak in a weak brine over night. In the morning rinse well and drop in strong boiling alum water. (One tablespoonful of powdered alum to two quarts of water). Let stand fifteen minutes. Then drop in ice water. Let re- main until cold. Make a syrup of cup of sugar and one quart of water. When boiling drop melon in and simmer six to eight hours. Pour off this syrup and drop the melon into a syrup made of two cups of vinegar and six cups of sugar. Add spices tied in a cheese cloth. Let boil thoroughly and remain over night in the syrup. 'Next morning fill the jars full of the melon boiling down the syrup and pour into the jars. Seal. 354 ROCKY MOUNTAIN COOK BOOK. CONFITURE. 5 boxes of cherries. I 5 oranges. 5 lbs. sugar. | 2 lbs. raisins. Grate rind of half the oranges ; peel the rest and slice in thin pieces; chop raisins; stone cherries; first add the sugar and let remain until the other things are prepared, then mix together and boil hard thirty minutes. CANDIES. 355 CANDffiS. FONDANT. Fondant is the basis of all French cream candies and can be kept any length of time, if air tight and in a cool place. A great variety of bonbons and choco- lates can be made from it by using different flavor- ings, nuts and fruits, and also makes a delicious icing for small and large cakes. White grapes and straw- berries with the hulls on dipped in the fondant makes a delicious bonbon. To Make Mints. — When the fondant is rather a thin cream, flavor with mint, drop on buttered slab or rice paper from a teaspoon. VEGETABLE COLORING. The vegetable colorings are perfectly harmless ; use only a small quantity, as a little will color a large amount of fondant. TO MAKE FONDANT. 2 cups of sugar. I Vs teaspoonful of cream of 1/^ cup of water. | tartar. Do not stir after it begins to boil ; let it cook until it reaches the soft ball stage; the thermometer regis- ters at that stage 236°— 238°, or try a little in cold water, and if it forms a soft ball in the fingers, it is done, and must be removed at once. Let it cool until it forms a crust; if stirred while too warm it will grain. Stir until it becomes thick and creamy. If it 356 ROCKY MOUNTAIN COOK BOOK. becomes grainy, cook again -uath a little cool water. Various candies can now be made by using the differ- ent flavorings, nuts and fruits. Fondant is used for creaming nuts, figs and dates. COATING FOR CHOCOLATE. Place equal quantities of fondant and chocolate with a few drops of vanilla, over hot water, stirring constantly until melted. Dip, place on rice paper, allow to harden. If the chocolate gets thick, add a few drops of hot water, also place the dish that holds the chocolate in warm water while dipping to keep from hardening. GLACE ORANGES, GRAPES, NUTS, ETC. 2 cups sugar. | i/g cup water. Boil together without stirring, until the thermom- eter registers 340°, or until the syrup crackles and breaks when a little is put in cold water. Remove from the fire, drop the pieces into the syrup one at a time with a candy wire, or two forks, place on an oiled slab or rice paper to dry. To glace oranges, divide the sections carefully, allow them to dry several hours before dipping. To glace grapes, wipe the grapes dry and leave the little stem on to prevent them from getting moist. CHOCOLATE FUDGE. 2 cups fine granulated sugar. 1/2 cup cream. 2 squares of Baker's choco- late or 2 tablespoonfuls of cocoa. 2 tablespoonfuls of butter. Speck of salt. CANDIES. 357 Stir until the ingredients are melted, but not after it begins to boil. Cook until it forms the soft-ball stage when tried in cold water. Remove from the fire. When cool, stir until thick and creamy, pour into a pan and when cold cut in squares. One-half cup of chopped nuts can be added just before taking from the fire. MAPLE FUDGE. 2 cups thick maple syrup, j 2 tablespoonfuls butter. % cup of cream. j Speck of salt. Make the same as chocolate fudge. If the syrup is not very thick, cook down before putting in the other ingredients. PANOCHA. 2 cups brown sugar. 1/2 cup cream. 2 tablespoonfuls butter. Speck salt. 14 cup chopped walnuts. Make the same as fudge, add the nuts just before removing from the fire. OPERA CARAMELS. 3 cups fine white sugar. I l^ teaspoonful of cream of 1 cup of cream. | tartar (scant). Boil together until it reaches the soft-ball stage. When cool, flavor, add one-half cup of any chopped nuts, or fruits, or a mixture of both. Stir to a thick cream, then turn into a buttered dish to the depth of half an inch. When cold cut in little squares. CHOCOLATE CARAMELS. % cup white sugar. % cup brown sugar. Yg cup molasaea. 2 squares Baker's chocolate. % cup of cream or milk. 358 ROCKY MOUNTAIN COOK BOOK. If milk is used, add two tablespoonfiils of butter. Stir the mixture constantly while cooking. When it snaps and cracks tried in cold water, remove from the fire, pour in buttered pans, add chopped nuts be- fore removing from the fire, if desired. BUTTER SCOTCH 2 cups sugar. | y^ cup butter. 1/2 cup cream. | Cook all together until it snaps when tried in cold water. Pour in buttered pans, cut in little squares before quite cold. PEANUT CANDY. Fill a tin one-half inch deep with the nuts. Cook sugar wdth a little water until it crackles when tried in cold water, pour over the nuts. VINEGAR CANDY 2 cups sugar. | 3 tablespoonfuls vinegar. % cup water. j 4 tablespoonfuls butter. Cook all together until it hardens when tried in cold water. Pour in a buttered pan. When cool enough to handle pull until it is white and creamy looking, cut in squares or sticks. MOLASSES CANDY. 2 cups molasses. l^ cup of butter. 1 cup of white or brown sugar. Cook until it hardens when tried in cold water. Pour in buttered pans. When cool enough to handle pull till light colored. Cut in sticks. One cup of chopped nuts may be added just as you take it from the stove. BEVERAGES. 359 BEVEE^GES. To make good, bright-tasting tea and coffee, the water should be freshly boiled. Water that has been boiled for some time loses its life and gives a dull taste to drinks. Before making tea or coffee, scald the pot. TEA. Put the tea in a strainer and wash with cold water, then put in the scalded pot and pour on the freshly boiled water, let remain on the back of the stove for five minutes, then pour the tea from the leaves into a hot pot and serve, often the tea is left to remain on the leaves, it then soon becomes bitter. The proportion used depends upon the strength re- quired, and the kind of tea used. Tea is considered by some to be better if made very strong and diluted with boiling water. When a quantity of tea is to be made, as for a reception, tie the tea in muslin bags, put the bag in the boiling water, let remain for five minutes, then remove. Tea Ball. — The boiling water is poured from the samovar into the cup, the ball is placed in the cup, removed when the right color is attained. Russian Tea. — Is made by adding sugar and a thin slice of lemon to each cup. Tea Punch. — Is made by first soaking the sugar in rum. or brandy and adding the lemon. 360 ROCKY MOUNTAIN COOK BOOK. Iced Tea. — Make the tea several hours before using. When cool, put on ice. If not cold enough when wishing to serve, put cracked ice in each glass, one tablespoonful lemon juice, sugar to taste, added when hot. COFFEE. To Make Coffee. Oftentimes the coffee leaves its flavor in the kitchen by too long a cooking. There are now many reliable coffee cookers that can be used on the table. Coffee made in this way is preferable, as it is served as soon as made. The cx^ffee pot should be kept scrupulously clean and aired. Great care should be taken to have the spout free from grains. Coffee will go much farther if finely ground, and should always be freshly made. BOILED COFFEE. The white of one egg is sufficient to clear one cup of ground coffee. Use one level tablespoonful of cof- fee for every cup. Mix the coffee in a bowl with the white of egg and a very little cold water (one-fourth cup to a cup of ground coffee), put into the scalded pot and pour on the boiling water ; let boil three min- utes. Remove to the back of the stove, add two table- spoonfuls of cold water, let settle for ten minutes, pour the coffee from the grounds and send to the table. If stronger coffee is required, increase the proportion of coffee. DRIP COFFEE. Use one rounding tablespoonful of coffee to a cup, put the coffee in a flannel bag, lay on the strainer and BEVERAGES. 361 pour the boiling water over it. Have the pot hot to begin with and stand in a pan of hot water while dripping. BREAKFAST COFFEE (Mrs. T. L. Watson). This is to be mixed the night before. Mix six tablespoonfuls of coffee with the white of an egg (or smaller quantity if you like). Put into a small cov- ered earthen dish, pour over it two cups of cold water, cover tightly, a preserve jar would do, and the next morning put into the coffee pot, pour the boiling water over it, using a cup to every tablespoonful, let it boil up just once, pour into it half a cup of cold water, let settle a few minutes before serving. This can be made for after-dinner coffee by preparing in the morn- ing. TURKISH COFFEE. Have the coffee very finely ground, using a table- spoonful to a cup, put in a pot, add cold water. When it touches the boiling point it is ready to serve. The Turk does not use cream or sugar. BLACK COFFEE. Is made by any of the above receipts, using about double the proportion of coffee. ICED COFFEE. Iced coffee is served in glasses. Add cream and sugar to the coffee and chill on the ice several hours before serving. 362 ROCKY MOUNTAIN COOK BOOK. CHOCOLATE. Scald two cups of milk in double boiler, then add to it one square of Baker's chocolate that has been broken up in pieces, two tablespoonfuls of sugar and a pinch of salt. When the chocolate has dissolved, add a few drops of vanilla if you like. Beat with a Dover egg beater for a few minutes and serve at once> Put a teaspoonful of whipped cream in the cup before pouring in the chocolate. MAILLARD'S CHOCOLATE. For each cup of chocolate use one cupful of milk and one bar of chocolate. Put the milk in a sauce pan, porcelain-lined, break the chocolate in small pieces, add to the milk, stir constantly with a wooden spoon until the chocolate is dissolved, and the milk has boiled up once. Add more hot milk if too rich. Beat vigorously. Serve at once. COCOA. Dissolve one tablespoonful of cocoa in two of water. Add to two cups of boiling milk, let boil up once. Sweeten to taste, beat well and serve. SHELLS. Steep one cup of shells in one quart of boiling water three hours, adding more water as it boils away. Strain, serve with cream and sugar. LEMONADE. Allow the juice of two lemons to three glasses of lemonade. Sweeten with sugar, or better still, sugar BEVERAGES. 363 syrup. Add the water and cracked ice, put a thin slice of lemon in each glass. ORANGEADE. To the juice of two oranges add the juice of a half of a lemon. Sweeten, add water and ice, half a thin slice of orange for each glass. EGG LEMONADE. Beat an egg thoroughly, beat in four tablespoon- fuls of sugar and the juice of two lemons, three cups of water, two tablespoonfuls of maraschino, if liked, ice and serve. SUMMER DRINK. 4 quarts of lemonade. 1 pint of pineapple juice. 1 pint of strawberry or raspberry juice. A few thin slices of lemon and a few of the ber- ries. FRUIT PUNCH. Boil a grated pineapple, four cups of sugar and four cups of water twenty minutes, add one cup of strong tea, then strain. When cold, add the juice of five lemons, six oranges, one pint of strawberry, rasp- berry or grape juice, half a pint of maraschino cher- ries, six quarts of water and a big piece of ice. When ready to serve, a bottle of apollinaris water, or gin- ger ale, mint leaves, pieces of pineapple or berries can also be used, with or without the cherries. COBBLERS. Cobblers are made by filling a glass with cracked ice, adding any kind of wine, and a little water if de- 364 ROCKY MOUNTAIN COOK BOOK. sired. Sweeten with sugar syrup, add a strawberry, raspberry, bit of pineapple, slice of orange, maras- chino cherry, or any fruit you happen to have. CLARET CUP. 1 pint of claret. 1 pint of soda water. Juice of one lemon and orange. 1 glass of cm-acao. Slice of cucumber. Sweeten with sugar syrup. Bunch of mint. Have it well iced. CHAMPAGNE CUP. 1 quart of champagne 1 glass of sherry. 1 glass white curacao. Juice of one orange and lemon. 1 pint of apollinaris. Slice of cucumber. Bxmch of mint. Large piece of ice. GINGER ALE PUNCH. Juice of six lemons and six oranges, two quart bottles of ginger ale, one pint of champagne, sweeten with sugar syrup, a large piece of ice and thin slices of lemon and orange. SAUTERNE PUNCH. The juice of six oranges and lemons, two quarts of sauterne, one pint of sherry, one cup of curacao, one pint of soda water, sweeten with sugar syrup, add a few pieces of any kind of fruits and a large piece of ice. EG6-N0GG. Beat the yolk of one egg and one teaspoonful of sugar until very light and thick, beat the white to a stiff foam, mix together, turn into a glass, add a tea- spoonful of Txrm or brandy, or both may be used, stir or shake all together, add a little grated nutmeg. BEVERAGES. 365 Whipped cream may be used instead of the milk. Add more sugar and rum if desired. BALTIMORE EGG-NOG. Yolks of five eggs well beaten. One cup of pow- dered sugar beaten into the yolks. Then slowly one pint of rum and one cup of brandy. Then one quart of milk and one quart of cream. One grated nut- meg. Beat the whites of the eggs stiff and fold into the mixture. Prepare the day before using. MILK PUNCH. Add to a glass of milk a tablespoonful of sherry, rum or brandy, sweeten to taste, shake, or mix well, put a little nutmeg on top. GRAPE JUICE. Add one quart of water to four quarts of grapes that have been washed and removed from the stems. Let them come slowly to the boiling point and remain on the stove for fifteen minutes, then strain through a thick cloth, return the liquid to the fire, let it come to the boiling point, turn into glass jars and seal. RASPBERRY VINEGAR. Turn over four quarts of ripe raspberries one quart of vinegar. Let remain for twenty-four hours, then strain through a cheese cloth, turn the liquor over four quarts more of fresh raspberries ; let stand for twenty-four hours ; again strain out the juice, and to each two cups of juice add two cups of sugar^ Boil for twenty minutes, turn into bottles, cork when cold. When used, dilute, using three parts of water. 366 ROCKY MOUNTAIN COOK BOOK. INVALID COOKERY. ISTothing but the best of cooking should be served to the sick. First, — The greatest care should be taken in se- lecting the best materials. Second. — The greatest care should be taken in cooking them. Third. — The food should be served on the dainti- est of china and glass, and the freshest of linen. Fourth. — Those whose profession it is to care for the sick are not competent to cook for them until they have had thorough instruction in the art by a profes- sional teacher. Cooking should be an imjx)rtant ad- junct of nurse training. A very great deal depends upon the patient being properly nourished during con- valescence, and if the food is not well cooked it can not easily be digested, the materials are spoiled, and the result of nourishing the patient is not obtained. Cooking eggs in various ways, broiling (see broiled steak), bread making, soups, fancy dishes and ices are found in the book. TO MAKE TOAST. Select bread that is fully twelve hours old (if newer bread has to be used, cut in thin slices and set in the oven to dry out the moisture before toasting; if moist bread is used to toast, the inside will be soft and indigestible), cut in thin slices, cut off the crust INVALID COOKERY. 367 unless preferred on, toast slowly a delicate brown on both sides, butter while warm, and serve only while it is fresh. CREAM FOR CREAM TOAST. Scald one cup of milk in the double boiler; melt in a sauce pan two tablespoonfuls of butter; when melted stir into it two tablespoonfuls of sifted flour (level), pour onto it a little of the hot milk, stirring until smooth, then the rest of the milk ; turn all back in the double boiler and cook ten minutes. This way the flour is thoroughly cooked, and if well stirred can not be lumpy. TO MAKE TEA. Use only freshly boiled water. Scald the teapot. Put the dry tea into a strainer and let the cold water run through to wash out the dust. Put the tea in the teapot, pour the boiling water over it ; set on the back of the stove to steep five minutes. Pour the tea from the grounds into a hot pot and serve at once. The amount of tea to be used depends upon the strength required. COCOA. Heat two cups of milk in the double boiler ; when scalded add two tablespoonfuls of cocoa, one of sugar and a few grains of salt. Dissolve the cocoa, sugar and salt in a little boiling water, stir into the hot milk, cook for fifteen minutes, beat with the Dover beater for a minute and serve at once. TO COOK AN EGG IN THE SHELL. If the egg is to be served soft in the shell (the white cooked and the yolk soft), place the egg in a 13 368 ROCKY MOUNTAIN COOK BOOK. sauce pan, cover with water that has come to the boil, set on the back of the stove for ten minutes (where it won't boil), or cover the egg with cold water, place on the front of the stove and allow it to just reach the boiling point; remove from the water at once. Eggs cooked in this way are easily digested ; the white is of a jelly-like consistency, not hard and horny as when boiled. To cook the egg hard, let re- main in the water longer. TO COOK CEREALS. Cereals should be thoroughly cooked. It is best to use a double boiler, as cereals being starchy will easily stick on. Put the cereal in the double boiler, with a little salt, a half teaspoonful to a cup of the dry cereal, cover with boiling water and cook fast on the top of the stove for five minutes, stirring a little to prevent sticking; then place in the boiler and cook for a half hour, anyway. Some cereals require longer cooking. ISTow many of them go through a steaming process before being put on the market, so that the five minutes of hard boiling and the half hour cook- ing in the double boiler is all that is required. The cooking of rice and all kinds of cereals are given in the book. TO COOK CORN STARCH OR TAPIOCA. Heat the milk in double boiler ; when scalded add the com starch that has been mixed smooth the thick- ness of cream with a little cold milk and a little salt. Stir into the hot milk and cook for twenty minutes before sugar or eggs are added. Various ways for cooking corn starch and tapioca are given in the book. INVALID COOKERY. 369 Wash the tapioca and add to the hot milk, stirring frequently. CORN STARCH GRUEL. Scald two cups of milk in a double boiler ; mix a tablespoonful of corn starch with a little cold milk and an eighth of a teaspoonful of salt; stir into the hot milk and cook for twenty minutes; stirring fre- quently. If too thick, add a little hot milk. Flavor with a little sugar and nutmeg, or lemon or orange juice. Make Arrowroot Gruel the same as com starch. MILK PORRIDGE. 1 cup of milk. I 1 dozen raisins, quartered. 1 tablespoonful of flour. ] y^ teaspoonful of salt. Scald the milk in double boiler, rub the flour to thin paste with a little cold milk, add to the hot milk with the salt, stir till smooth ; cook twenty minutes. The raisins should be washed in cold water, quartered and boiled for ten minutes, letting the water boil out, then add to the milk after the flour has been put in. Flavor with a little sugar and nutmeg. CRACKER GRUEL. Brown fresh crackers in the oven until a light brown is reached. Roll very fine ; use two tablespoon- fuls of the powdered cracker, one-half cup boiling water and one-half cup hot milk, speck of salt; stir the cracker crumbs in the milk and water, add salt, let boil for one minute. A little sugar and flavoring may be added. 370 ROCKY MOUNTAIN COOK BOOK, CORN MEAL GRUEL. 2 tablespoonfuls of corn I y^ teaspoonful of salt. meal. 2 cups of hot milk or water. 1 tablespoonful of flour. ( If milk is used, heat in double boiler to prevent burning. Mix the meal, flour and salt to a smooth paste with a little cold water, pour onto it the milk or boiling water, a little at a time, stirring rapidly. When smooth the liquid can be added more rapidly. Let cook for thirty minutes. It can be thinned with hot milk and flavored with a little sugar, nutmeg or lemon. OATMEAL GRUEL. 2 cups boiling water. I % teaspoonful salt. 2 tablespoonfuls oatmeal. | Boil all together for one hour ; add more boiling water if necessary, strain. Serve with hot milk or cream. RICE WATER. 1 tablespoonful of rice. | 14 teaspoonful of salt. 1 quart of cold water. j Put the well-washed rice and salt in the cold water; let cook for one hour, or until it is soft. A little cream, sugar and flavoring may be added. BARLEY WATER (Mrs. Lincoln). 1 tablespoonful pearl barley. .3 blocks of sugar. % lemon. 1 quart boiling water. Wash the barley in cold water; put barley, sugar and lemon into the boiling water; let it stand cov- ered on the back of the stove for three hours, then strain it and serve. Currant jelly or orange juice INVALID COOKERY. 371 may be used instead of the lemon. This is a valu- able for colds and affections of the chest. TOAST OR CRACKER WATER. Toast in the oven bread crumbs or crackers very brown, but do not bvirn. To a cup of crumbs or crackers add one cup of cold water ; let stand for one hoiir, then strain ; add cream and sugar to taste. SLIPPERY ELM TEA. Pour one cup of boiling water over one teaspoon- ful of the powdered slippery elm, or a little of the bark. When cool, strain, flavor with lemon juice and sugar. Serve cold. BEEF TEA. Remove the fat from one pound of round steak, cut in small pieces, put in a glass jar, add one cup of cold water; set the jar in cold water, after being closely covered; heat very slowly, taking fully an hour or more, or till the meat is white ; strain, press- ing the meat to obtain all the juice ; season with salt. BEEF JUICE. Remove the fat from a slice of the round of beef, wipe with a cloth that has been dipped in warm water. Broil for a few seconds to start the juice. Cut the meat in small pieces, press through a meat press. Pour boiling water through the press just be- fore using it. Season with salt. 372 ROCKY MOUNTAIN COOK BOOK. LAMB BROTH. Cut lean, juicy meat in inch pieces, cover with cold water ; let stand for half an hour, then put on the stove and heat gradually. Cook slowly after it begins for a half hour. Salt, peppercorns and a small onion may be added when it is put on the stove. Strain, season if more is needed, add a little well- cooked rice. The fat should be all skimmed off be- fore serving. Do not skim until the broth is strained. CHICKEN BROTH. The best flavor and most nourishment is obtained from an old chicken. Cut apart the joints, remove all the fat that is possible. Cover the chicken with cold water, let stand for a half hour, then put on the stove where it will heat slowly. Simmer till the meat is cooked from the bones ; add salt, peppercorns and a small onion when put on the stove. Strain before serving. Remove the fat and add a little well-cooked rice. ACID DRINKS. Pour boiling water onto any kind of acid berries ; when cold, serve, or dissolve acid jelly in cold water. Barberry and currant are especially good. TAMARINDS WATER. Boil one-half cup of tamarinds in three pints of boiling water for one hour; cool; sweeten a little if cared for. LEMONADE. Juice of a small lemon, cutting off a thin slice to put in the glass; one glass of ice water, one table- INVALID COOKERY. 373 spoonful of sugar, or, much, better, a little sugar syrup. ORANGEADE. Make the same as lemonade, using the juice of half a lemon and half an orange. FLAXSEED LEMONADE (Mrs. Lincoln). Pour one quart of boiling water over four table- spoonfuls of whole flaxseed and steep three hours; strain, add the juice of two lemons, sweeten to taste ; add a little more water if the liquid seems thick. This is soothing to colds. ALBUMENIZED WATER. Beat the white of one egg slightly; mix with a glass of cold water; flavor with brandy, wine, lemon or orange juice, as directed. ALBUMENIZED MILK. Shake the white of an egg and a glass of milk in a jar or shaker until they are mixed thoroughly; sweeten, and flavor to taste. MUSTARD POULTICE. Use one-fourth as much com meal as mustard; mix to a consistency to spread with warm water. FLAXSEED POULTICE. Mix the ground flaxseed with hot water. GENERAL INDEX. Beverages, 359. Baltimore Egg-Nog, 365. Cobblers, 363. Cocoa, 362. Coffee, 360. Black, 361. Boiled, 360. Breakfast, 361. Drip, 360. Iced, 361. Turkish, 361. Champagne Cup, 364. Chocolate, 362. Maillard's, 362. Claret Cap, 364. Egg Lemonade, 363. Egg-Nog, 364. Fruit Punch, 363. Ginger Ale Punch, 364. Grape Juice, 365. Lemonade, 362. Milk Punch, 365. Orangeade, 363. Raspberry Vinegar, 365. Russian Tea, 359. Sauterne Punch, 364. Shells, 362. Summer Drink, 363. Tea, 359. Tea Ball, 359. Tea Punch, 359. Bread, Roman War, 9. Barley and Wheat, 17. Beaten Biscuit, 18. Brioche Cakes, 19. Bran, 12. Bunns, 15. Cinnamon Rolls, 14. Cheese, 11. Corn Meal Rolls, 15. Date, 11. French Rolls, 17. German Coffee Cake, 18. Graham, 12. Hot-Cross Bunns, 15. Milk, 10. Milk (with Sponge), 10. Nut, 13. Parker House Rolls, 13. Potato Rolls, 13. Raised Com, 16. Rolled Oats, 12. Rusks, 18. Rye, 12. Sticks, 14. Squash, 16. Walnut, 11. Water, 11. War Corn Meal, 9. Whole Wheat, 12. Zwieback, 19. Breads with Baking Pow- der, 20. Barley Muffins, 23. Biscuits, 20. Boston Brown, 26. Bran Muffins, 23. Corn Cake, 24. Mrs. Lincoln, 24. Spider, 24. Corn Meal Mush, 25. Muffins, 25. Parker House Gems, 25. Cream Muffins, 21. Cream Scones, 20. Date Gems, 23. English Muffins, 21. Entire Wheat Biscuits, 20. Flannel Cakes, 27. Griddle Cakes, 26. Bread Crumb, 27. Corn Meal, 27. Entire Wheat, 27. Rice, 27. Pancakes, 28. Pop-Overs, 23. Rice Muffins, 22. Rye, Entire Wheat and Graham Muffins, 22. Sally Lunns, 24. Short Cake, 21. Sour Milk Brown, 26. Spoon, 26. Waffles (Mrs. Lincoln), 28. 376 ROCKY MOUNTAIN COOK BOOK. Cakes and Cookies^ 304. Almond, 314. Almond Wafers, 321. Almond and Date Maca- roons, 321. Almost Pound, 312. Angel Cake, 307. Angel or Sponge, etc., 319. Apple Sauce, 314. Baba or Rum, 327. Berwick Sponge, 306. Boiled Sponge, 305. Bowknot Cookies, 325. Bride's, 310. Brownies, 320. Canadian "War, 328. Chocolate, 317. Chocolate Nut Bar, 319. Cocoanut, 316. Cocoanut Cookies, 323. Cream Sponge, 306. Currant, 316. Date Bars, 325. Denver Pound, 310. Devil's Food, 318. Directions for Making, 304. English War, 328. Fig, 314, 315. Filling and Frosting for Lady Baltimore, 311. Fruit, 312. Fudge, 317. Gold, 309. Golden Rod, 307. Gold Sponge, 307. Hermits, 323. Honey, 322. Icing, 317. Imperial, 313. Jumbles, 323. Lady Baltimore, 311. Lady Fingers, 307. Lemon, 313. Light Fruit, 313. Loaf Chocolate, 317. Margaret Deland, 324. Marguerites, 327. Marshmallow Angel, 308. Marble, 315. Mocha Frosting, 319. Never-Fall Chocolate, 316. Nut, 314. Oatmeal Wafers, 326- One-Two-Three-Four Cookies, 322. Orange, 315. Orange Quarters, 321. Peanut Cookies, 322. Pecan Wafers, 324. Pepper Nuts, 324. Pistachio, 314. Potato Torte, 318. Pound, 310. Pound Wafers, 320. Rocky Mountain, 315. Rolled Oats, FVuit and Nut Cookies, 326. Roll Jelly, 306. Roosevelt, 320. Scotch Gingerbread, 326. Silver, 309. Snowball, 325. Spice, 308. Spice, 316. Spiced Cookies, 324. Sponge, 305. Sugar Cookies, 323. Sugar Cream Cookies, 32 5. Swedish Sponge, 307. Twelfth Night, 319. Venetian, 321. Walnut Wafers, 323. Wedding, 312. White, 309. White Pound, 310. With Butter, 308. Fillings for Later Cake, 329. Banana, 330. Chocolate, 329. Cream, 329. Fig, 329. Fig Caramel Icing, 329. Lemon or Orange, 330. Marshmallow Icing, 330. Nut, 331. Orange Cocoanut, 331. Pineapple, 331. Prune Whip, 330. Icings for Cakes, 332. Banana or Filling, 334. Boiled, 332. Caramel, 334. Chocolate Frosting, 333. Confectioner's Frosting, 332 Maple, 334. Mocha Frosting, 333. Nut, 334. Orange, 332. Pink, 334. Plain, 332. Royal, 333. Yellow Frosting, 333. GENERAL INDEX. 377 Candies, 355. Butterscotch, 358. Chocolate Caramels, 357. Chocolate Fudge, 356. Coating for Chocolate, 356. Fondant, 355. Glace Oranges, Grapes, etc., 356. Maple Fudge, 357. Molasses, 358. Opera Caramels, 357. Panocha, 357. Peanut, 358. To Make Fondant, 3 55. Vegetable Coloring, 355. Vinegar, 358. Canning, 344. Asparagus, 345. Peas or Shelled Beans, 345. Stringed Beans, 345. Tomatoes, 345. CANAPfiS, 231. Alexandra, 232. Anchovy-and-Egg. 233. Anchovy or Sardine, 231. Apricot, 232. Cheese, 231. Chicken. 231. Fruit, 232. Hani, 231. Prune or Fig, 232. Cereals, 29. Boiled Rice, 29. Steamed Rice, 29. Cheese Dishes, 186. Balls, 188. Cottage, 186. Fingers, 189. Frozen, 187. Muffins, 190. Polenta, Cakes, 189. Pudding, 188. Ramekins, 188. Straws, 189. SoufBfe, 186. Timbales, 187. Water Crackers, 186. Welsh Rarebit, 187. Cold Desserts, 264. Apple Charlotte Russe, 277. Apple Snow, 267. Bavarian Cream with Eggs, 268 Fruit Cream, 269. Prune Cream, 270. In the Shell, 270. En Surprise, 270. Pineapple Cream, 270. Petite Sponge, 271. Champagne Jelly, 275. Charlotte Bavaroise, 278. Charlotte Russe, 271. Charlotte Snowballs, 278. Cherry Cream, 281. Chestnuts with Cream, 280. Chestnut Purge with Cream, 280. Chocolate Macaroon Cream, 272. Coffee Jelly, 274. Coloring, 265. Crumble Tart, 281. Custard, Boiled, 265. Chocolate, 265. Caramel, 265. Nut, 266. Cocoanut, 266. Maple, 266. Baked or Steamed, 266. Caramel, 266. Chocolate, etc., 267. Diplomatic Pudding, 271. Flavoring, 264. Floating Island, 267. Fruit Cream, 272. Garnishing, 264. Ginger Rice Souffle, 273. Irish Moss Blanc Mange, 267. Italian Jelly, 276. Lemon Jelly, 273. Macaroon Ginger Custard, 272. Newport Whips, 279. Orange Jelly, 274. Orange Moulded in Jelly, 279 Orange Strawberry Char- lotte, 275. Paris de Marrons, 280. Peach Charlotte, 275. Pineapple in the Shell, 279. Pineapple Sponge, 273. Plain Bavarian Cream, 268. Rice and Almond Cream, 277. Rice Cream, 276. Roman Jelly, 275. Sauterne Jelly, 275. Snow Puddings, 273. Spanish Custard, 276. Stuffed Figs, 279. Wine Jelly, 274. 378 ROCKY MOUNTAIN COOK BOOK. Compotes, Jellies and Pickles, S39. Apples, Pears, Peaches and Apricots, 339. Baked Apples, 339. Baked Peaches, 340. Blushing Apple, 341. Cranberry Sauce and Jelly, 340. Firm Cranberry Jelly, 340. Stewed Prunes, 340. Stewed Rhubarb, 340. White Grapefruit Cocktail, 341. Eggs, 215. And Asparagus, 224. Balls to Serve in Soup, 222. Cocotte, 217. Cooked in Shell, 215. Cooked in Whole Tomatoes, 220. Curried, 222, 223. En Coquille, 221. Fried. 216. In Green Peppers, 221. Japanese, 224. Omelets, 217, 218. Cheese. 218. French. 218. Ham, 219. Herb, 219. Jelly, 219. Orange. 220. Peas, 219. Pineapple, 220. Rum. 218. Tomato. 219. Poached, 215, 216. Poached a la Hollandalse, 221. With Celery Sauce, 222. Scrambled, 216. Shirred, 217. Stuffed, 223. Timbales, 222. With Cheese, 224. Entrees, 114. Aspic Jelly, 128. Baked Bananas, 137. Sultana Sauce, 137. Beef Loaf, l."2. Boudans, 128. Broiled Mushrooms, 122. Chicken Chartreuse, 129. Terrapin, 130. Chickens. Pigeons, etc., 131. Livers, 131. Chicken Souffle, 123. A la Duxelle, 123. A la King, 124. Pressed, 124. Scalloped, or Turkey, 12 5. Timbale, 125. Chicken Timbale. 125. Honeycomb, 126. Macaroni and Chee.se, 126. Cocktail of Clams and Oysters, 137. Commeal Soufll6, 123. Creamed Mushrooms, 121. Croquettes, 114. Celery, 121. Cheese, 117. Chicken, 114. Clam, 120. Egg. 117. Hominy or Rice, 118. Macaroni and Spa- ghetti. 118. Mushroom, 116. Nut, 117. Oysters, 119. Prepare Egg and Crumbs for, 115. Rice and Cheese. 118. Sauce for Mixture. 115. Shad Roe, 119. Sweet and White Potato, 120. Sweetbread, 116. To Fry, 116. To Mould, 115. Ham Mousse, 127. To Mould in Aspic Jelly, 129. Ham Puffs, 135. Liver Loaf, 134. Lobster Cutlets, 119. Meat Pie, 132. Mock Terrapin, 130. Mushrooms a la Rou- lette, 122. Mushroom Souffle, 122. Nut Loaf, 133. Potatoes in Surprise, 120. Prepare Calf's Brains, 123. Ragout of Mutton or Lamb, 133. Salmi of Duck or Game, 131 Spanish Rice, 133. Sweatbreads a la Tou- raine, 134. Stuffed, 135. Terrapin, 13 5. To Prepare, 136. A la Newburg, 136. Stewed, 136. To Broil Venison Steak, 134. To Prepare Mushrooms, 121 To Unmould Jelly, 129. Turban of Macaroni and Ham, 127. GENERAL INDEX. 379 Fish, 49. To Skin and Bone, 49. Bake a Whole, 51. Bake, 50. Boll, 49. Broil, 50. Cook Smelts, 51. Balls, Salt, 55. Petite, 55. Salmon, 55. Boiled Salmon, 53. Casserole, 54. Chowder, 51. Creamed, in Mashed Pota- to, 54. Creamed Salt, 54. Fillets Baked with Toma- toes, 52. Stuffed or Sliced, 52. Planked Shad, 54. Salmon Cutlets, 53. Stuffing for, 50. Timbale, 53. Tlmble of Cooked, 55. Fritters, 138. Apple, 139. Banana, 138. Batter (Mrs. Lincoln), 138. Batter for Timbale Cases, 139. Bread Boxes, 140. Clam, 138. Orange, 139. Oyster, 138. Peach, 138. Queen, 139. Sauce for, 139. Vegetable, 139. Frozen Desserts, 282. Proportions of Salt and Ice, 282. To Unmould, 282. Game, 108. Canvasback and Redhead Ducks, 108. Hot Pigeon Pie, 112. Larded Grouse, 109. Pigeons in Casserole, 112. Potted Pigeons, 109. Quails Broiled, 110. Roasted, 110. Roasted Partridge, 111. Roast Pigeons or Squabs, 109. Salmi of Duck or Game, 108 Squabs in Casserole, 110. Stewed Pigeons, 112. "Venison Roasted, 111. Steak, 111. Woodcock Roasted, 111, Gingerbread, Doughnuts, Molasses Cookies and Cream Puffs, 335. Cream for Cream Puffs, 338 Cream Puffs and Eclairs, 337. Doughnuts, 337. Raised, 337. Sour Milk, 337. Filled Cookies, 336. Filling, 336. Ginger Snaps, 336. Hard Molasses Cookies, 336 Meringues or Kisses, 338. Soft, 335. Soft Ginger Cookies, 335. Sugar Gingerbread, 335. Hot Puddings, 244. Apple Charlotte, 256. Apple Snowball, 254. Apple Meringue, 257. Apple and Peach Tapioca, 245. Apples and Rice, 256. Baked Apple Dumplings, 255 Baked Indian, 245. Baked Pineapple, 2 50. Baked Rice, 244. Bird's Nest, 255. Boston Apple, 251. Bread and Butter, 248. Brown Betty, 249. Cabinet, 249. Cocoanut, 252. Corn, 251. Corn Starch. 253. Cottage, 249. Cracker, 253. Cream Rice, 244. Cream Tapioca, 244. Dutch Apple Cake, 253. English Plum, 247. Fig, 246. Mocha Sauce, 260. Nut, 252. Old English Plum, 247. Ginger, 260. Delicate, 262. Delmonico, 261. Milton, 262. Prune, 262. Steamed Date, 263. Strawberry, 261. Victoria, 261. Quince, 250. Rolled Apple Dumpllngs,255 SasTO, 245. 380 ROCKY MOUNTAIN COOK BOOK. Souffle, Custard, 257. Cherry, 258. Chocolate, 257. Lemon, 259. Mocha, 259. Peach, 2 59. Pineapple, 258. Prune, 258. Rice. 259. Steamed Apple, 256. Steamed Berry, 249. Steamed Bread, 248. Steamed Carrot, 254. Steamed Orange or Pine- apple, 250. Steamed Prune, 246. Snowball, 251. Suet, 248. Thanksgiving, 247. Weymouth, 252. Whole Wheat. 246. Zebaione. 260. Ice Creams^ 289. Alaska, 295. Almond, 290. Caramel. 291. Coffee, 290. Creme-de-Menthe, 295. Fresh Fruit, 292. Frozen Bananas, 293. Frozen Elliott, 292. Frozen Pineapple, 293. Frozen Pudding or Tutti- Frutti, 292. Ginger, 290. Lalla Rookh or Egg-Nog, 294. Lemon, 289. Macaroon, 291. Maraschino, Sherry, Port and Brandy Sauces, 296. Marshmallow, 291. Neapolitan, 291. Nesselrode Pudding, 294. Orange. 289. Orange Delicieuse. 293. Peaches, Apricots, etc., 294. Peach and Apricot, 2 89. Pineapple, 289. Pistachio, 292. Peppermint Candy, 296. Plum Pudding, 292. Rice, 290. Sultana Roll and Claret Sauce, 295. Vanilla, 289. Walnut, 290. Invalid Cookery, 366. Acid Drinks, 372. Albumenized Water, 373. Milk, 373. Barley Water, 370. Beef Juice, 371. Beef Tea, 371. Chicken Broth, 372. Cocoa, 367. Cornmeal Gruel, 370. Corn Starch Gruel, 369. Cracker Gruel, 369. Cream for Cream Toast, 367. Flaxseed Lemonade, 373. Flaxseed Poultice, 373. Lamb Broth, 372. Lemonade, 372. Milk Porridge, 369. Mustard Poultice, 373. Oatmeal Gruel, 370. Orangeade, 373. Rice Water, 370. Slippery Elm Tea, 371. Tamarinds Water, 372. Toast or Cracker Water, 371. To Cook Egg in the Shell, 367. Cereals, 368. Corn Starch or Tapioca. 368. To Make Tea, 367. To Make Toast, 366. Jams or Marmalades, 346. Candied Orange Peel, 346. Orange, 346. Rhubarb, 347. Jellies, 347. Crabapple and Apple, 348. Currant, 347. Grape, 348. Plum, 348. Quince, 348. Lobsters, 64. A la Newburgr, 66. Creamed, 65. Deviled, 65. Plain, 65. Saut6. 65. Souffle, 66. To Boil, 64. Broil Alive, 65. Open, 64. GENERAL INDEX. 381 Meats, 67. Beef a la Mode, 69. Stew with Dumplings, 70 Beef Tongue, 76. Boiled Dinner, 72. Braised Beef or Pot Roast, 69. Broiled Beefsteak, 74. Broiled Fillet of Beef, 75. Cornbeef Hash, 73. Dumplings, 71. Fillet of Beef, 68. Hamburg Steak, 75. Pie, 71. Plank Steak, 75. Pressed Cornbeef, 73. Rolled Stuffed Flank, 71. Spiced Beef, 73. Spanish Steak, 74. Swiss Steak, 74. Tongue In Jelly, 76. To Roast Beef, 67. Gravy for, 68. Vegetable Hash, 73. Warmed-Over Beef, 71. Yorkshire Pudding, 68. MoussKS, 298. Coffee. 298. Chocolate, 298. Curacao and Noyon, 298. Fruit, 298. Mutton and Lamb, 82. And Lamb Chops, 85. Boiled Lamb Tongues, 86. Boiled Leg of, 83. Chops in Paper Cases, 85. Crown Roast, 82. Curry of, 84. Neck of Lamb in Cas- serole, 84. Ragout of, 84. Roast Leg of, 82. Roast Loin of, 82. Roast Saddle of, 83. Leg of, Stuffed, 83. Roast Spring Lamb, 85. Pakfaits, 298. Angel, 299. Banana, 301. Biscuit Glac6 or Tortoni, 301. Caf6, 300. Chestnuts or Candied Fruits, 300. Chocolate Surprise, 302. College Ices, 302. Coupe de Jaque, 302. Coupe Venus, 303. Ginger, 299. Gooseberry Sorbet, 302. Maple, 299. Macedolne Frapp6, 301. Pineapple, 299. Tea and Orange Peel, 300. Pastry, 234. Bambury Tarts, 243. Cheese Straws, 238. Pie, Apple, 238. Apple Tart, 240. Apricot or Peach, 240. Berry, 239. Butter Scotch, 242. Filling, 242. Cream, 241. Cranberry, 239. Custard, 239. Delicious Lemon, 240. English Apple, 242. Lemon, 241. Meringue, 240, 243. Mince Meat, 241. Petite, 242. Prune, 240. Pumpkin, 239. Rhubarb, 239. Squash, 238. Plain, 234. Puff Paste, 235. To Bake, 236. To Make Pat6 Shells from, 236. Puff Paste Strips, 237. To Glaze, 238. Vol-Au-Vent, 237. Pickles, 348. Apple Chutney, 350. Chili Sauce, 353. Confiture, 354. Cucumber, 350. Cucumber and Onion. 351. Cucumbers, Watermelon and Cantaloupe, 349. Currants, Grapes and All Berries, 349. Dill, 352. Ginger Apple, 350. Mixed, 351. Mustard, 351. Peaches, 349. ■pgoj»g 349 Picaliili or Chow-Ch^>w, 352. Pickled Walnuts, 349. Pineapple, 349. To Sweet-Pickle Fruit and Berries, 348. Tomato Catsup, 353. Uncooked, 350. Watermelon, 353. 382 ROCKY MOUNTAIN COOK BOOK. Pork, 77. Bacon, 78. Baked Virginia Ham, 79. Boiled Ham, 78. Boston Baked, and Beans, 81. Broiled Ham and Eggs, 78. Chops, 77. Fried Apples, 78. Fried Ham, 78. Ham Cooked In Cider, 79. Piiiladelphla Scrapple, 80. Roast Pig, 77. Pork, 77. Sausages (Mrs. Lincoln), 79 To Try-Out Lard, 80. Poultry, 94. And Game, 94. Braised Chicken, 98. Broiled Spring Chicken, 99. Chestnut Stuffing, 107. Chicken, Panned, 99. A la Maryland, 102. A la Bechamel, 104. Chopped Puff Paste for Pie, 106. Curry (Mrs. Lincoln), 100. Fricassee, 100. Fritters, 102. Julienne, 101. Pie, 104. Planquette of, 103. Roasted in Casse- role, 105. Souffle, 103. Spanish, 101. Smothered in Oys- ters, 105. Stew with Dump- lings, 100. Stuffed, or Turkey Legs. 102. Forcemeat for Stuffing Boned Fowls, 97. Giblet Sauce, 96. Oyster Stuffing, 107. Potato Stuffing, 106. Roast Goose, 106. Roast Tame Duck, 107. To Clean and Truss, 94. Stuff and Truss for Roasting, 95. Stuffing for Roast Turkey, 96. To Dress Fowls for Broiling, 96. Bone Bird, or Turkey, 96 To Boil Fowl, 98. To Broil a Turkey, 99. Preservino, 341. Brandied Peaches or Apri- cots, 342. Brandied Plums, 342. Citron, 343. Cherry, 343. Gooseberries and Cur- rants, 343. Grapes, 343. Peaches and Apricots, 341. Pineapple, 343. Preserved Plums, 342. Quinces and Pears, 342. Raspberries, Blackberries, etc., 343. Puddings and Ice Cream Sauces, 180. Brandy, 183. Brown Sugar, 180. Caramel, 180. Chocolate, 184. Coffee, 185. Creamy, 181. Egg, 181. Favorite, 185. Foamy, 181. Golden, 183. Maple, 184, 185. Orange, 184. Syrup, 184. Hard, 182. Hot Fruit, 181. Lemon, 183. Molasses, 180. Pineapple, 183. Plain or Hot, 180. Richelieu, 183. Sabayon, 182. "Wine, 182. Punches and Sherbets, 283. Sherbet, Lemon, 283. Apple, 284. Boston, 284. Cherry, Peach, etc., 284. Grape, 284. Milk (Mrs. Durand), 285 Orange, 283. Pineapple, 283. Strawberry, Raspberry and Currant, 283. Grape Bombe, 285. Frappg, 285. Coffee, 285. Punches, 286. Champagne, 287. Creme-de-Menthe Ice, 288. Curacao, Noyon, etc., 287. Ginger Ale in, 287. Grape Fruit, 286. GENERAL INDEX. 883 Mint, 286. Roman, 287. Sauterne, 287. Tea, 286. Tomato, 286. Salads, 191. Alligator Pear, 210. American Cream Cheese, 213. Asparagrus, 206. Garnished with Eggs, 206. Bird's Nest, 213, Celery, 197. Stuffed, 197. Celery and Walnut, 200. Celery Jelly, 203. Cheese, 212. Chicken, 197. Moulded, 198, 199, 200. Chicken and Mushroom, 211 Cold Slaw, 214. Cream Cheese, 213. And Bar-le-Duc. 213. Cucumber and Radish, 210. Cucumber, 204. And Tomato, 205. Dressing, French, 192. Bearnaise Sauce, 196. Chiffonade, 195. Cooked (Miss Howard), 193. Denver, 195. Mayonnaise, 192. Roquefort Cheese, 196. Sour Cream, 194. Tartare Sauce, 194. Vinaigrette Sauce, 195. Wine, 194. Egg, 211, 212. Fish, 207. Fruit Compote. 210. Fruit, served In Canta- loupe, 208. Garnish with Curled Cel- ery, 201. Grape, 209. Grape Fruit, 205. Grape Fruit Jelly, 202. Italian, 204. Lettuce and Watercress, 196 Lobster, 207. Mandarin, 210. Moulding, 201. Neufchatel, 203 Nut and Cucumber, 210. Orange, 205. Other Fruit, 209. Oyster, 208. Pepper, 206. Pineapple, 208. Pineapple and Cucum- ber, 200. Potato, 207. Russian, 205, 206. Salmon and Cucumber, 211. Some Things to Serve With, 192. String Bean, 206. Sweetbreads and Cucum- ber, 200. To Marinate, 191. To Prepare the Greens, 191. Meat for Salads, 191. To Prepare Whole Toma- toes, 203. To Serve in Whole Toma- toes, etc., 202. To Unmould Jelly, 201. Tomato Jelly, 201. Tomatoes and Peppers Stuffed with Cheese, 203 Truffle, 211. Waldorf. 208. Water Lily, 212. Sandwiches, 225. Automobile, 227. Cheese, 228. Club House, 229. Egg. 227. Fish. 227. Gingerbread, 230. Green Pepper, 227. Hot Cheese, 228. Hot Ham or Chicken, 229. Lettuce, 226. Meat, 226. Nut, 228. Spanish, 226. Sweet, 229. Sauces, 169. Allemand6, 172. Apple. 179. Bechamel, 172. Bread (for Game), 173. Brown, 175. Mushroom, 176. Piquante, 176. Caper, with Boiled Mutton, 169. Celery, 171. Champagne, 174. Cheese, 179. Chestnut, 178. Cranberry, 178. Cucumber, 173. Currant Jelly, 176. Curry, 172. Drawn Butter, 169. Egg, 170. Espagnole, 175. Flemish, 177. Giblet, 178. 384 ROCKY MOUNTAIN COOK BOOK. Hollandaise (for Fish), 173. Horseradish, 173, 174. Lobster, 170. Maitre D'Hotel, 175. Mint (for Lamb), 174. Mushroom, 171. Mustard (for Beef), 174. Mustard (for Ham), 174. Olive (for Roast Duck), 176 Oyster, 170. Piquante, 171. Poinade, 176. Port Wine, 178. Poulette, 172. Robert, 176. Shrimp, 170. Spanish, 177. Tomato, 177. White or Cream, 170. Sauces for Ice Cream, 296. Ginger, 296. Hot Chocolate, 297. Coffee, 297. Orange, 297. Raspberry, 297. Maple, 296. Shelled Fish, 57. Clams, 60. In Batter, 61. A la Touraine, 61. Roasted, 61. Steamed, 61. Clam Chowder, 61. Scallops, 62. Crabs, 62. Boiled, 62. Deviled, 63. Soft Shell, 62. Crab Flakes in Tartar Sauce, 63. Deviled or Lobster, 63. Deviled Shrimp, 63. Fried Frog Legs, 63. Oysters Raw, 57. Broiled, 58. Cocktail, 59. Cooked in Shell, 57. Creamed, 59. Fried, 58. In Shells or Ramquln, B9 Panned, 59. Pigs in Blanket, 60. Scalloped, 60. Served in Ice, 57. Souffle, 66. Soups, 30. Black Bean, 37. Brown Stock, 33. Bouillon, 34. Caramel, 31. Chicken Broth, 38. Chicken Gumbo, 38. Clear Stock, 31. Clam Bouillon, 37. Consomme, 34. Force Meat Balls, 33. Garnishes, 31. General Rules, 30. Julienne, 34. Macaroni or Vermicelli, 84. Mock Turtle, 35. Mullagatawny, 36. Mutton Broth, 38. Ox-Tail, 36. Royale Custard, 32. Scotch Broth, 37. Tomato, 35. "Vegetable, 36. White, 33. White Stock, 33. Cream Soups, 39. Almond, 43. Artichoke, 40. Asparagus, 43. Bermuda, 45. Can Com, 42. Cauliflower, 45. Chestnut, 44. Clam, 42. Clam Chowder, 42. Green Com, 41. Green Pea, 41. Mushroom, 44. Stock, 44. Oyster, 39. Peanut, 43. Potato, 39. Spinach, 45. Split Pea, 40. Stock, 46. Tomato, 40. Fruit Soups, 47. Cherry, 47. Currant, 47. Gooseberry, 47. Orange, 48. Peach, 47. Pineapple, 47. Plum, 47. Raspberry, 47. Strawberry, 47. Summer Soups, 47. GENERAL INDEX. 385 VaAL, 87. Braised Cairs Liver, 90. Broiled Liver, 90. Calf's Heart Roasted, 90. Head with Brain Sauce, 91. Cutlets, 88. With Cream, 88. Loaf. 89. Roast, 87. Scalloped, 89. Stew. 88. Stuffed Shoulder of, 87. Stuffing, 87. Sweetbreads, 91. Fried, 92. Larded, 92. Served in Ramquin Dishes, 92. Tripe, 92. Broiled, 93. In Batter, 93. Vegetables, 141. Artichokes, 153. Artichokes, a la Milanese, 163. Breaded, 153. Souffle, 153. Asparagrus, 152. Loaf, 152. Bean Loaf, 167. Beans, String, 163. Dried Lima, 163. Mexican, 163. Shelled, 163. Beets, 161. Brussels Sprouts, 152. Cabbage, 151. Baked with Cheese, 151. Canned Corn Tlmbale, 165. Carrots, 160. Cauliflower, 151. Italian, 152. Celery, 164. Boiled, 164. Creamed, 164. Chestnut Purge, 159. Corn Mock Oysters and Fritters, 165. Com on the Ear, 161. Com Pudding, 165. Egg Plant, 154. , Stuffed, 154. French Peas, 162. Green Peas, 162. Greens, 149. Golden Buck, 168. Macaroni, Spaghetti, etc., 166. And Eggs, 167. Baked, and Celery, 167. Baked with Cheese, 166. Florentine, 167. To Cook, 166. With Tomato Sauce, 166. Onions, Boiled, 159. Fried, 160. Roasted, 159. Scalloped, 160. Stuffed Spanish, 160. Parsnips, 161. Fried, 161. Peppers Stuffed with Oys- ters. 158. Stuffed with Sweet- breads, 158. Potatoes, 141. A la Bechamel, 144. Baked Sweet or White, 148. Balls, 145. Fried and Straws, 145. Broiled, 147. Cakes, 143. Chips, 146. Creamed, 143. Delmonico, 144. Franconla, 147. French Fried, 146. Fried, 147. Fritters, 148. Hashed Brown, 146. Lyonnalse, 147. Mashed, 142. Mashed, Milanese, 145. Nests, 146. New, 142. Old, 142. RIced, 142. Roses, 143. Scalloped, 144. Souffle, 143. Stuffed, 148, 149. Sweet, Southern Style, 149. Creole, 149. Griddled, 149. Union League, 148. Viennese, 144. Waldorf, 146. Routh Krouth, 151. Salsify or Oyster Plant, 154 Spaghetti, 167. 386 ROCKY MOUNTAIN COOK BOOK. Spinach. 150. Souffle, 150. Timbale, 150. Squash, Winter, 164. Baked, 164. Summer, 164. Succotash, 162. Sweet Corn with Cheese, 165 Tomatoes, Raw, 154. Baked. 158. Broiled, 158. Curried, 156. Scalloped, 155. Souffle, 157. Stewed, 155. Stuffed, 155. Stuffed with Cheese and Mushrooms, 156. With Celery Sauce, 157. Walnuts, 157. To Prepare Peppers, etc., 157. Turnips, 160. Stuffed, 161.