SmffiridesBook 
 
Class 
 Book 
 GopyrightN — 
 
 COPYRIGHT DEPOSIT. 
 

 
 >& 
 
NO 
 
 
 TO THAT INCOMPARABLE 
 CREATURE 
 
 The American Lady 
 
 Now Reached the Dignity of 
 Wife, Just Starting on Life's 
 Journey in Wedded Bliss, in 
 Complete Harmony With 
 Milton's Words This Little 
 Book is Dedicated to You. 
 ' 'For Nothing Lovelier Can 
 Be Found in Woman Than 
 To Study Household Good. ' ' 
 
 Copyrighted 1916 
 
 By 
 
 D. Wells Williams Publishing Co. 
 
"My Bride's Book," issued pri- 
 marily to be presented with mar- 
 riage licenses to the Newlyweds, 
 may be purchased by Mrs. Newly- 
 wed's friends from the publishers 
 at the cost price of $1.00. 
 
 For advertising space and rates 
 in "My Bride's Book, merchants 
 are invited to address the 
 D. Wells Williams Publishing 
 Company 
 Kansas City, Missouri 
 
 NW I j 191 
 
 TRANSFER^::) P30M 
 
 COPYRIGHT OFFICE 
 
"Good morning, Mrs. Newlywed. May I come in? No, I 
 am not a book agent; this little book I have in my hand is a 
 little gift prepared especially for you. 
 
 "With the Man-o'-My-Heart I was spinning through God's 
 beautiful out-of-doors one day not long ago, when a little bird 
 overtook us, lighting first on the twig of a tree, then on a fence 
 post — back and forth on the wing, and always singing — singing. 
 
 "Suddenly I caught the interpretation of his song! He was 
 telling me of your happiness in possession and your happiness-to- 
 be. Oh, but his little throat swelled with song in his joy of such 
 news bearing! 
 
 "I hastened back to my attic den in Friendship Lane, and 
 with big joy in my heart, began ransacking my memory box 
 for cookery helps, helpful hints gathered from my Queen Mother's 
 day, from personal experience, from domestic science school days, 
 from club classes, wise chefs, and from friends — I have compiled 
 them just for — you. 
 
 "There may not be many helps — and no cookery depart- 
 ment is exhaustive; perhaps there has been too little time since 
 I caught the bird's song, yet I hope these beginnings will find 
 happy lodgement in your home nest. If they do, you will tell 
 your friends. 
 
 "That you and The Big Man might start life's journey 
 together with the best help obtainable I went personally to tell 
 our most representative business men and women about you. 
 A goodly number — all I had room for in my car — signified their 
 pleasure in coming with me to wish you all joy in your new 
 happiness, and to congratulate The Big Man upon the wise 
 choice he has made. 
 
 "It gives me real pleasure to introduce to you each one of 
 these highly reputable business firms, knowing they will be of 
 incomparable assistance to you in adjusting the homely as well 
 as the luxurious phases of your home-making life. That you 
 will place them, one and all, upon your list of friends and call 
 upon them often I feel assured. Introduce them to your friends — 
 they will appreciate the breadth of acquaintance. 
 
"I was going past Susie Stew's house this morning, when I 
 saw her front porch piled with her best furniture, and heard 
 sounds of beating, and there she was thrashing the life out of 
 sofa pillows and dusting chairs. 'House cleaning so soon?' I 
 asked. 'Oh, clear me, no! The Embroidery Club is going to 
 meet at my house tomorrow afternoon, and uncle Jim and 
 aunt Maria are coming to visit us on Thursday and I have got 
 to get ready for them. 1 do dread it, for I am almost dead now, 
 and Bridget is as cross as a bear already, and I don't know what 
 she will do when they get here. I'm sure she doesn't expect to 
 prepare as much as a sandwich for my club tomorrow after- 
 noon. Really, I expect she will leave. Think of the running 
 around we will have to do to entertain uncle Jim and aunt 
 Maria! I am sure to be a perfect wreck when they go home. 
 What a trial company is!' She sat down on the porch and en- 
 joyed her misery. 
 
 "Some one has dignified hospitality as the 'entertainment 
 of guests with kind and liberal generosity,' and that must mean 
 the kindly generosity of spirit which made the tradition of the 
 old-fashioned hospitality which we read of but so seldom see 
 now. We make such a burden of housekeeping in general and 
 company in particular these days, I wonder if it is not this spirit 
 that is communicated to our helpers, making the tolerant maid 
 a rare one? A friend once told me of a clever woman who said 
 that circumstances had compelled her to live by the paraphrased 
 text. 'No woman can serve visitor and maid. For either she 
 will have the one and lose the other, or else she will dispense 
 with the one and keep the other. Ye cannot have guests and 
 servants.' And Susie Stew's method is the one that produces 
 such results. 
 
 "If we could only remember the beauty of elegant simplicity 
 in living it would not be necessary for those in our service and 
 the loved ones of our household to reflect our worries. 
 
 "Begin by making your guests feel the hominess of your 
 nesting place. Let that sweet 'comfy' air which betokens order 
 without nerve-racking effort, permeate the home throughout, 
 so that when a guest is expected all you ever need to do is to 
 see that the guest room is comfortably furnished with linen, a 
 bit of stationery and a few good books. The idea of being obliged 
 to plan for every moment of a guest's time is a great mistake. 
 
 "Suppose your guest wants to get off by herself for a quiet 
 hour with a volume, or suppose — it does sometimes happen — she 
 is wakeful. What books would you leave in the guest room for 
 her delectation? Here are the titles found on one guest room 
 book shelf we know of: 
 
' 'Love Letters of a Musician.' 'Helen's Babies.' 'The 
 Lady of the Decoration.' 'Pollyanna.' 'Friendship Village.' 
 'Tanglewood Tales.' 'Conduct of Life.' 'Christmas Carol.' 
 'Land of Heart's Desire.' 'Anne of Green Gables.' You might 
 add to these The Ladies' Home Journal, McClure's Magazine or 
 The Outlook. 
 
 "Can you conceive of a mood which something here wouldn't 
 fit into? 
 
 "Unless The Big Man have large means, you will make a 
 great mistake to live in a pretentious way. You will be wise 
 and far happier if you will confine your entertainments to small 
 luncheons and dinners for four, and not more than six guests. 
 These you will be able to serve and enjoy, even without the 
 services of a maid. 
 
 "There is nothing more delightful than having guests in to 
 breakfast. If you are the fortunate possessor of an electric 
 percolater and broiler, or the possessor of one or two chafing 
 dishes, the entire meal may be prepared at the table in the presence 
 of your guests. And always and ever the heart of The Big Man 
 will swell with pride at your ability to accomplish results with 
 such elegant simplicity. 
 
 "I fear that we, as Americans, do not know the art of dining — 
 and it is an art — as much an art almost as good cooking or menu- 
 making. 
 
 "The Chef of one of our splendid hotels says, 'Just as a 
 symphony concert demands good listening, so does a well pre- 
 pared dish require to be eaten with appreciation; else it is wasted.' 
 That 'Americans do not know how to eat because they haven't 
 taken time to learn.' Everybody seems always to be in a hurry. 
 It is a national habit, this hurry, and it leads to a good deal of 
 slurring over in matters that ought to receive careful attention. 
 And so, we have to provide quick lunch counters, where a glass 
 of milk is swallowed, a sandwich bolted and we finish our pie as 
 we rush out the door. Is it really true? Certainly, my dear; 
 I haven't had eighteen years honeymoon trip across the country 
 with the Man-o'-My-Heart without knowing something about how 
 we bolt our food, and the little time we take to rightly enjoy the 
 aroma and delicious flavor of a delicate dish properly prepared. 
 
 "Many a man who has mastered the menu of 'a la's' would 
 gladly exchange his cafe dinner for just one of the old-fashioned 
 dishes he used to have at home. What were they? Oh, yes — 
 noodles and dumplings with chicken and a wonderful stew in 
 which the flavor of meat and vegetables were blended in a most 
 delectable gravy. And this is chicken en casserole! Let me 
 tell you how to prepare it; dress chicken and disjoint as for stew- 
 ing. Have ready half a cup each of sliced carrots and turnips 
 (or they may be cut in balls with a French cutter), one cup of 
 
potato balls, a cup of minced onion, half cup chopped celery and 
 a bit of parsley. Put chicken and all vegetables in casserole, 
 add bay leaf, bit of mace, salt and pepper and cover well with 
 stock or boiling water. Cover closely and place in slow oven. 
 It requires four to five hours to cook properly; but when it is 
 cooked properly it is a masterpiece of art — the art of combined 
 flavors. From start to finish, it has been subjected to certain 
 prescribed temperatures, and never once has the cover left the 
 dish. Chicken, vegetables, seasoning — all are put in raw, the 
 cover is put on and the cooking begins. The onion gradually 
 becomes, not an onion, but a flavor. Each vegetable contributes 
 its character to the whole. The taste of the chicken is absorbed 
 by the vegetable, and the taste of the vegetable is absorbed by 
 the chicken — none escapes. At the table, when the cover is 
 lifted, the aroma that greets the nostrils — well it cannot be 
 matched by a broiled beef steak. But that of which I have told 
 you is chicken en casserole as it should be. 
 
 "Now I must hurry home and prepare this delicious dish 
 for the Man-o'-My-Heart's dinner. 
 
 "Susie Stew told me this morning that she was suffering from 
 nerves. Too much entertaining and rush as was very evident. 
 I suggested lavender tea to her. Not the least of the virtues of 
 that fine herb, lavender, is its tonic effect upon excited, tremb- 
 ling nerves and irritability. Two or three teaspoonfuls of the 
 tincture in a cup full of hot water with a slice or two of lemon 
 makes a restorative drink that acts like magic and puts a woman 
 in possession of her best self, ready to take up life with renewed 
 vigor. 
 
 "In hanging pictures in your new home you will try to give 
 them the advantage of a good light — be as courteous to the new 
 friends I have brought to you today, and — to 
 
 THE AUTHOR." 
 
SOME BEGINNINGS AND BEVERAGES 
 
 FOR THE warm months a chilled appetizer is always desirable, 
 and this may consist of an iced ginger ale, iced grape juice 
 or iced bouillon. 
 Iced ginger ale or grape juice may be served in stem glasses 
 a little larger than a wine glass, set in a pretty plate on which 
 has been laid a dainty paper doily. 
 
 Ginger Ale 
 
 Fill a glass two-thirds full of ginger ale, to which add two 
 tablespoonfuls of shaved ice. 
 
 Grape Drink 
 
 To three pounds of fresh Concord grapes add four whole 
 cloves, the juice of four oranges with a little of the grated rind, 
 a leaf or two of lemon verbena, and a very scant cupful of sugar. 
 Let all these ingredients come to a boil, cool and stand in the ice 
 chest several hours. When ready to serve press through a sieve, 
 stir in a quart of unfermented grape juice and stiffly beaten 
 whites of three eggs, and a pint of seltzer; turn into a pitcher which 
 is filled to nearly half its depth with pounded ice. Serve in cham- 
 pagne glasses. 
 
 Mulled Grape Juice 
 
 To one pint of grape juice add two or three pieces of stick 
 cinnamon, a clove, juice of half a lemon and heat in a double 
 boiler half an hour, strain and chill. Serve in champagne glasses, 
 with shaved ice, as a first course for luncheon or dinner. 
 
 Fruit Cup, Southern Style 
 
 Make a strong lemonade, not very sweet, and add fruit juice 
 as in season, orange, strawberry, grape or raspberry, also wine 
 if desired. Chill as cold as possible without ice in liquid itself. 
 Pour into high narrow tumblers, place a whole slice of canned 
 pineapple on top, and a sprig of mint and two straws in the 
 center of slice (where hollowed out). Add a large cherry and 
 serve at once. 
 
BEVERAGES— Continued 
 
 Oyster Cocktail 
 
 To one pint of tomato catsup add the juice of two large 
 lemons, a third of a cup of cider vinegar, one-fourth teaspoon of 
 salt, a little paprika and a few drops of Tabasco sauce. Mix 
 thoroughly and chill before serving, using two or three table- 
 spoonfuls to each glass. Select small oysters and look over care- 
 fully to remove bits of shell. Keep in a cold place until ready to 
 serve and do not mix sauce with oysters until serving time. 
 
 Crab Meat Appetizer 
 
 Break cooked crab meat into flakes and season well with 
 anchovy and Worcestshire sauce. Chill the mixture before serving 
 in either sherbet or champagne glasses (the latter are more at- 
 tractive). Line the glass with delicate lettuce leaves, place crab 
 mixture in center, garnish each with a few fresh shrimps curled 
 over the edge of the glass and a stuffed olive on top. Use this as 
 a first course for luncheon or dinner. 
 
 Filled Celery 
 
 Select choice stalks of celery of even size and fill with soft 
 cheese. Roquefort cheese may be used by making it smooth with 
 soft butter and adding a seasoning of paprika and brandy. The 
 jar cheeses, such as Club House and McLarens can be used without 
 preparation. 
 
 Aspic with Caviar 
 
 Clear one quart of rich stock (chicken, veal and ham combined 
 give a fine flavor) with white of egg, then add one-half a package 
 of softened gelatine, season well with lemon juice, salt and pep- 
 per, strain through a wet napkin and chill in a shallow mould. 
 Sherry may be added if liked. Turn out into chop plate and sur- 
 round with halves of hard cooked eggs from which the yolks 
 have been removed and space filled with caviar, sprinkle with 
 lemon juice. Garnish with water cress and serve very cold with 
 French dressing as a salad, or without dressing for a first course 
 at dinner. 
 
 Sardine Canipes 
 
 Cut bread into strips, free from crust and toast lightly or 
 saute in butter. Place a sardine on each, sprinkle finely chopped 
 white of egg along one side of fish, and yolk put through vegetable 
 sieve on opposite side. Set an olive at one end of strip and a 
 sprig of parsley at the other; season all with paprika and sprinkle 
 lemon juice over sardine. Serve at beginning of dinner as an 
 appetizer. 
 
 Cheese Fingers 
 
 Cut bread into long strips and spread lightly with butter 
 creamed with pimientos rubbed through a coarse strainer and sea- 
 son liberally. Cover thickly with grated cheese, sprinkle with 
 paprike and heat under a gas flame until cheese melts. Serve 
 at once. 
 
Soup Making 
 
 Soup is like the sun. It must be looked forward to three 
 hundred and sixty-five days in the year. The art of soup making 
 is puzzling in its scope, and the young housekeeper will do well 
 to confine her efforts to the less complex method of making a 
 good "stock," which may be strained, put in jars and placed in 
 the ice chest to be used as a base for any number of delicious soups. 
 
 Gelatine is a substance found in bones, tendons and gristly 
 part of meat. It is dissolved by long, slow cooking, and it gives 
 flavor to soups and stews. Some bone is always used in their 
 preparation. 
 
 Clear soups, such as bouillon, rice or spaghetti, are the best 
 dinner soups. A puree, bisque or a soup containing milk, thicken- 
 ing of butter and flour, barley and egg yolks make nutritious as 
 well as delicious luncheon soups. 
 
 Procure soup bone, proportion one pound of meat to three- 
 fourths of a pound of bone. Wipe with a damp cloth, put in 
 cold water (in proportion of one quart of water to one pound of 
 meat and bone), add a bay leaf, three whole cloves, six pepper 
 corns, a bit of mace and parsley, one small red pepper without 
 seeds, a tablespoon of salt and a cupful of tomato pulp. Cover 
 closely and simmer for three hours, then add an onion and carrot 
 cut fine and cook two hours longer. Be careful that soup does 
 not boil. When done add a teaspoon of Kitchen Bouquet and a 
 very little cayenne pepper. Strain through a sieve and let it 
 stand until the sediment settles, pouring off the clear part only, 
 or clarify with white of egg if preferred. This may be used as a 
 foundation for rice, macaroni, tapioca, noodle or okra soups. 
 
 Easy Vegetable Soup 
 
 Two teaspoonfuls extract of beef, two quarts of water, one- 
 half cup carrots, one cup potatoes, one-half of a small onion 
 chopped fine, one-half cup celery, three tablespoonfuls tomatoes, 
 one-half tablespoonfui parsley, two tablespoonfuls butter, one- 
 half bay leaf, one-half cup of rice, salt and pepper. Chop vege- 
 tables and add with rice to water with salt: cook until tender 
 (about thirty minutes), then add extract of beef, bay leaf, parsley 
 and seasoning. Tomato Bouillon may be used instead of tomatoes. 
 One or two tablespoonfuls tomato bouillon to each quart of soup. 
 
SOUPS— Continued 
 
 Mock Turtle Soup 
 
 Have the butcher split and clean a calf's head, then place 
 it in a large kettle of cold water with two pounds of beef shank 
 (cut in pieces), two sliced onions, half a cupful each of celery and 
 carrot, one quart of tomatoes, a bay leaf, several cloves, a tea- 
 spoonful of black pepper and a tablespoonful of thyme. Allow 
 this to simmer, closely covered until calf's head is done, when it 
 should be removed and the cooking continued another hour. 
 Blend one-half cup of butter with one-half cup of flour in a sauce 
 pan, add to the stock (which has been strained and salted) and 
 simmer fifteen minutes, then add the meat from the calf's head 
 cut in pieces, also a glass of sherry and a teaspoonful of Kitchen 
 Bouquet. Add a slice of lemon and two slices of hard cooked 
 egg to each service. 
 
 Split Pea Soup 
 
 Take one quart of lamb stock twenty-four hours after cooking 
 for the foundation for this soup; put in a large kettle, and in a 
 small vessel put two onions cut fine, one bay leaf, two stocks ol 
 celery, one can of peas; add salt, and when cooked tender press 
 through a vegetable press; add to lamb stock. Return to range, 
 add two tablespoonfuls of minced parsley, a little paprika, two 
 tablespoonfuls of sugar. Then blend together one tablespoonful 
 of butter and two of flour until smooth; add one cup of cream 
 and one of milk, the pea puree, bring to a boil, and serve with 
 toasted croutons. 
 
 Tomato Cream Soup 
 
 Cook one can of tomatoes for twenty minutes with a pint 
 of water, a bay leaf, a bit of mace and parsley, half a dozen cloves 
 and pepper corns, two teaspoonfuls of salt and a small sliced 
 onion. Heat three cups of milk, thicken with four teaspoon- 
 fuls of flour and allow ten minutes for cooking. Add one-hall 
 teaspoonful of soda to the hot tomato, strain through a coarse 
 sieve and add to the thickened milk with three tablespoonluls 
 of butter just at serving time. A tablespoon of whipped cream 
 sprinkled with paprika and placed over each service of soup is 
 pleasing to both the eye and palate. 
 

 HOW TO SELECT AND PREPARE 
 FISH AND OYSTERS 
 
 FISH BEING cheap, forms a valuable substitute for meat, 
 though it contains less nourishment. 
 
 Fish should never be eaten except when perfectly fresh 
 as otherwise it is harmful and sometimes positively poisonous. 
 On account of its strong odor it should never be put in the ice 
 box with other food, unless closely covered. Rich fish, like sal- 
 mon, should be boiled, though baking and broiling are the best 
 methods of cooking fish. In selecting fish examine the flesh and 
 see that it is firm, and that the eyes are bright and full and the 
 gills red. 
 
 Broiled Finnan Haddie 
 
 Select a thick fish, put flesh side down in a pan of cold water, 
 let come to a boil and simmer fifteen or twenty minutes; wipe 
 dry, brush with melted butter or olive oil, and broil on both sides. 
 Serve with Maitre d'hotel butter made as follows: Beat to a cream 
 one-fourth cup of butter, add half a teaspoonful of salt, dash of 
 paprika, one-half a teaspoonful of finely chopped parsley, then 
 gradually beat in one teaspoonful of lemon juice. 
 
 Baked Salmon Trout 
 
 Have the fish opened at the gills and the intestines drawn 
 out through the opening, make a stuffing of one-half a pint of 
 bread crumbs, one tablespoonful of melted butter, one teaspoon- 
 ful of salt, dash of pepper; mix the ingredients, fill into the fish, 
 baste with a liberal quantity of butter previously blended with 
 flour, put in oven and bake slowly about an hour, basting fre- 
 quently with butter and water. When done have ready in a sauce 
 pan one cup of cream (diluted with a few teaspoonfuls of hot 
 water to prevent clotting), in which has been stirred two table- 
 spoonfuls melted butter blended with one scant tablespoonful of 
 flour, and a little chopped parsley. 
 
 Heat sauce in a double boiler, and add gravy from the drip- 
 ping pan, boil up once to thicken. Lay the fish on a heated platter, 
 garnish with parsley and lemon slices. (Tiny potato balls ac- 
 company the dish nicely.) 
 
FISH AND OYSTERS— Continued 
 
 Broiled Fish 
 
 Split open a firm white fish and remove the bone. Spread 
 with soft butter, dredge lightly with flour and season with salt 
 and pepper. Place fish on a buttered pan or fish sheet and cook 
 under the gas flame, the time depending on the thickness of the 
 fish. Serve on a hot platter and garnish with slices of lemon 
 and parsley. 
 
 Chartreuse of Salmon 
 
 Parboil one cup of rice, then add milk and cook till done. 
 Butter a mold and line it with rice. Fill the cavity with one 
 pound of salmon, flaked, and seasoned with salt, pepper and lemon 
 juice; cover this with rice and steam one-half hour, then turn 
 out on a hot dish and pour over it the following sauce; blend two 
 tablespoonfuls of butter with two tablespoonfuls of flour, heat one 
 pint of milk, add blended flour and butter, one-half teaspoonful 
 of salt, dash of cayenne and two hard boiled eggs chopped fine. 
 Let it boil once and serve very hot. 
 
 Fish Timbales 
 
 Cook together until soft one-half cup of stale bread and one 
 scant cup of cream, add one tablespoon of soft butter, one tea- 
 spoon of salt, speck of pepper and two beaten yolks of eggs. Cool 
 slightly and mix thoroughly with one and one-half minced cooked 
 fish. Add stiff whites gently, put in buttered mold and steam 
 one-half hour. Finely minced chicken, ham, calves liver and 
 other meats may be used in the same way. 
 
 Sardines in Aspic 
 
 Cook together for half an hour, a sliced onion, carrot and 
 stalk of celery, a bit of parsley, a bay leaf, mace, several whole 
 pepper corns and a pint of water. Add a teaspoonful of beef 
 extract and one of salt and a third of a box of gelatine, which 
 has been softened in half a cup of cold water. Color this a deli- 
 cate green with Burnett's color paste and strain all through a 
 cloth. Pour a very thin layer into a plain mold and when it is 
 firm, decorate with slices of white of egg and cooked beet, cut in 
 any fancy shape, cover with liquid jelly and when this is hardened, 
 add a layer of drained sardines. Continue with jelly and fish 
 until mold is filled and chill well before serving. Garnish with 
 slices of lemon covered with minced parsley, and serve with strips 
 of graham bread covered with whipped cream and Parmesan 
 cheese. 
 
FISH AND OYSTERS— Continued 
 
 Fish Creams 
 
 For one cup of cooked fish (any firm variety will do, and 
 lobster, shrimp or crab meat may be used) flaked fine, make a 
 custard of one scant cup of milk, two egg yolks and a little salt 
 in a double boiler. When smooth and thickened, pour this over 
 two tablespoonfuls of gelatine softened in two tablespoonfuls 
 of water. Stir frequently until cool and stir into the prepared 
 fish and add last a cupful of whipped cream with more seasonings 
 as desired. Pour into individual molds or one large form lined 
 with rings of green peppers and set aside to chill. If small molds 
 are used turn fish out onto uniform slices of tomato, and serve 
 mayonnaise or Tartar sauce separately, seasoning the former 
 with tomato catsup. 
 
 Planked Fish 
 
 A plank from any hard wood in which there is no resin may 
 be used for planked fish. 
 
 Select white fish or shad, although any white fleshed fish is 
 good planked. Secure a plank which will fit the underneath por- 
 tion of your gas stove; in a gas stove fish is planked in the broiling 
 oven. The plank should be at least one inch thick, a little wider 
 than the fish and as long as the oven. Rub board thoroughly 
 with salt and put it under the gas to heat. Split open a firm fish 
 and remove the back-bone, as soon as the plank is heated, put on 
 the fish skin side down, spread with soft butter, dredge with flour, 
 dust with salt and pepper and put under the gas just as far from 
 the flame as possible; keep the lights turned up rather high 
 until the fish has taken on a good color; then turn them down 
 and cook slowly twenty minutes. Have ready pared four large 
 potatoes; put them at once to boil, when done, mash; add one- 
 half cup equal parts hot milk and cream, a teaspoon of salt and 
 whip very light. Put them into a pastry bag, at the end of which 
 you have a star tube. As soon as the fish has browned, remove 
 it from the oven, and press the potatoes through the tube, making 
 a circle of roses the entire round of the plank; put back in the 
 oven and bake about ten minutes longer; garnish with lemon 
 and parsley and serve. 
 
 Your first accomplishment of this delicious dish, little home- 
 maker, will please your "gude mon" beyond expression. 
 
 Oysters are more largely used than any of the shell fish, 
 and though they give a pleasing variety they are an expensive 
 food. In buying, select those that are plump and free from green 
 spots. Always wash oysters in cold water, allowing one-half 
 cup of water to a quart of oysters, lifting each oyster separately 
 by its round tough muscle, and rinsing it in the liquor. Strain 
 the liquor through a fine strainer and save to use in cooking 
 oysters. 
 
FISH AND OYSTERS— Continued 
 
 Oyster Stew 
 
 Clean one quart of oysters according to directions. Put the 
 strained oyster liquor into a stew pan, heat to the boiling point, 
 skim off any skum that may rise, add oysters and cook until 
 they are plump and the edges curl. Add one quart of hot milk, 
 which has been seasoned with one-half tablespoonful of salt, one- 
 fourth teaspoonful of pepper and three tablespoonfuls of butter. 
 Be watchful that you do not overcook oysters, as they will be tough 
 and unpalatable if you do. 
 
 Broiled Oysters 
 
 Select large choice oysters, and dip each one in seasoned 
 buttered bread crumbs. Broil quickly on each side under gas 
 flame and serve with celery sauce or horse radish sauce. 
 
 Escalloped Oysters 
 
 Wash and drain one quart of oysters, strain the liquor (there 
 should be about one cup). Season a pint of cracker crumbs 
 with salt and pepper and half a cup of melted butter. Place 
 alternate layers of crumbs and oysters in greased baking dish. 
 Two layers of oysters and three of crumbs are sufficient; add one- 
 half cup of milk, the oyster liquor and pour over the whole. Bake 
 in rather a hot oven twenty-five to thirty minutes, till crumbs are 
 nicely browned. 
 
^■wSfe 
 
 APPROPRIATE SAUCES TO SERVE 
 WITH FISH AND OYSTERS 
 
 Sauce Berlin 
 
 Cook two cupfuls of tomato with a cupful of boiling water, a 
 slice each of onion, carrot and celery, sprig of parsley, bay leaf, 
 three cloves, salt and pepper, for twenty-five minutes. Blend 
 three tablespoonfuls of flour with three of butter, melt and add the 
 strained tomato stock and one-fourth teaspoon of soda. Add a 
 scant cup of thin cream to the sauce, let it boil up once. Serve 
 with baked fish. 
 
 Horse Radish Sauce 
 
 Cream one-fourth cup of butter, add gradually four table- 
 spoonfuls finely grated horseradish with a little salt, and half 
 a teaspoon of lemon juice, one-fourth teaspoon of pepper, and let 
 it boil up once. A beaten egg may be added before the sauce is 
 cooked if desired. 
 
 Sauce Tartare 
 
 This is made by adding two chopped olives, one gherkin, 
 one tablespoon of capers and one tablespoon of parsley chopped 
 fine, to one-half pint of mayonnaise. Bernaise sauce may be 
 used as a foundation. 
 
 Fish Sauce Piquant 
 
 One tablespoonful of chopped parsley, rubbed to a paste 
 with the yolks of three hard boiled eggs, add one teaspoon of 
 yellow mustard, one tablespoon of Worcestershire sauce and two 
 tablespoonfuls of butter, rubbing constantly, then add juice of 
 one lemon, dash of paprika, one tablespoon of onion juice; add 
 gradually, one-half pint of fish stock in which the fish was cooked. 
 Add salt and a very little white pepper. Cook until thick as 
 Custard. A tablespoon of flour is sometimes needed to thicken 
 it sufficiently. It should be creamy and of a consistency like 
 custard. Pour over the whole fish on platter; garnish with wedges 
 of lemon dipped in chopped parsley. 
 
SAUCES — Continued 
 
 Anchovy Sauce 
 
 Beat three tablespoonfuls of tarragon vinegar with two bay 
 leaves and six pepper corns for five minutes, then add three yolks 
 of eggs (placing sauce pan over boiling water) and three table- 
 spoonfuls of anchovy paste, season with paprika and mix with 
 a cup of whipped cream or plain cream if a thinner sauce is de- 
 sired. You will find this a nice sauce for baked or bolied fish. 
 
 Hollandaise Sauce 
 
 Cream one-third cup of butter, add one tablespoon of flour 
 and one-half teaspoonful of salt, dash of cayenne pepper and one 
 tablespoonful of tarragon vinegar or lemon juice. Add one-half 
 cup boiling water and thicken over hot water. Add two beaten 
 egg yolks stirring all the time. The sauce should be like boiled 
 custard. If cooked too much it will curdle. This is one of the 
 most used of fish sauces. 
 
 Cucumber Sauce 
 
 Chop or grate two cucumbers and drain well. Season with 
 salt and pepper, add a tablespoonful of lemon juice or tarragon 
 vinegar, and onion juice if liked; mix lightly with a cup of whipped 
 cream. Heap this in the scooped out halves of the cucumber 
 (boat shaped), add a few sprigs of parsley, and serve at once. 
 
MEAT VALUES 
 
 FEW YOUNG housekeepers know the various cuts of meats 
 and their respective values. Considering the high cost of 
 meat, you will do well to early learn the value of the cheaper 
 cuts. Meat is the most nutritious of all foods. As the juice 
 contains most of the strength-giving part of the meat, it should 
 always be cooked in such a way as to retain the juice. Cuts of 
 meat having muscles that were much used when the animal was 
 alive contain more juice than those from parts where the muscles 
 were used less. They are more strength-giving because of this 
 fact, though less expensive. Only comparatively tender meat 
 should be broiled or roasted. In selecting meat see that it is 
 firm and fine grained; if beef, see that it is well mottled with fat 
 and bright red in color. The lean of good veal is light pink, and 
 the fat white and clear. Mutton and lamb rank next to beef in 
 their strength-giving qualities. Veal and pork are less nutritious 
 and harder to digest, and should be used less frequently. Fresh 
 pork should never be eaten in warm weather. Bacon, next to 
 butter, is the most easily digested form of fat. 
 
 Remove the wrapper from meat as soon as it comes from 
 market; the paper absorbs the juice. Never put meat on ice 
 without a plate under it. For boiling, plunge meat into boiling 
 water and let it boil about ten minutes; this is done to quickly 
 cook the outside, so that the juice will not escape; then set over 
 a slow fire and keep the water just below the boiling point. Meat 
 cooked in this way will be tender and juicy. A properly broiled 
 piece of meat is browned nicely on the outside and the whole 
 inside is red and juicy. Pan broiling is a good method of cooking 
 steaks and chops when a bed of coals or a gas oven is not available. 
 The frying pan must be piping hot when the meat is put in, and 
 must be frequently turned, as when broiling over coals, or under 
 a gas flame. In cooking roasts the heat of your oven must be 
 governed by the size of the roast. The smaller the roast the greater 
 the heat may be first ten minutes of roasting, after which the heat 
 may be reduced. The time for cooking meats depends so much 
 upon the size, cut, and amount of surface exposed, and quality 
 of meat that it is impossible to give exact rules in this brief talk 
 of ours. The following table will, however, be a partial guide. 
 Veal and pork need longer cooking than beef, and for roasting, 
 do not require as hot an oven. 
 
MEAT VALUES— Continued 
 
 Time Table for Broiling 
 
 Neck or shoulder of mutton, per pound, fifteen to eighteen 
 minutes. 
 
 Fresh tongue, per pound, twenty-five minutes. 
 Corned tongue, per pound, thirty minutes. 
 Ham, per pound, thirty minutes. 
 
 Roasting 
 
 Beef rib, rare; per pound, seven to ten minutes. 
 
 Beef rib, well done; per pound, twelve to fifteen minutes. 
 
 Beef rib, rolled; rare; per pound, twelve minutes. 
 
 Beef rib, rolled, well done; per pound, fifteen minutes. 
 
 Shoulder of mutton, per pound, eighteen to twenty minutes. 
 
 Leg of lamb, per pound, sixteen minutes. 
 
 Leg or breast of veal, per pound, thirty minutes. 
 
 Pork, sparerib or loin, per pound, twenty-five minutes. 
 
 Broiling 
 
 Beef steak, one-half to two inches thick, fifteen to twenty 
 minutes. 
 
 Chops, seven to nine minutes. 
 
 Spring chicken, twenty-five to thirty minutes. 
 
 Quail, fifteen to twenty minutes. 
 
 Roast of Beef 
 
 Select choice rib roast and remove small end of bone, leaving 
 a standing roast. Score the edges of meat with a sharp knife 
 and place on rack in open pan. Sear the meat well under gas 
 flame, reduce heat when meat is crisp, season well and finish 
 cooking in upper oven, basting meat often with fat in the pan. 
 Turn flame out twenty minutes before roast is done. Make a 
 gravy with four tablespoonfuls each of meat fat and flour and a 
 pint of stock or boiling water. Season well, add a trifle of Mapleine 
 or Kitchen Bouquet to color and flavor, and strain before serving. 
 My author tells me meat cooked in this fashion is like the roast 
 prepared over an open fire. Cretainly no such flavor or juiciness 
 can be obtained by roasting in a wood or coal oven. 
 
 Baked Ham a la Virginia 
 
 Use a ten pound skinned ham. Cover with boiling water 
 and let stand until cool enough to handle; then scrape thoroughly 
 put on in cold water and let boil about three hours; then put ham 
 in baking pan, lean side down; dredge the top well with sugar 
 (brown sugar is best), a little mace, grated nutmeg and paprika; 
 cover with grated bread crumbs, and bake in a moderate oven an 
 hour to an hour and a half. 
 
MEAT VALUES— Continued 
 
 Spring Lamb 
 
 Procure a nice hind quarter and remove some of the fat that 
 is around the kidneys; skewer the lower joint to the fillet. Heat 
 gas oven for ten minutes before using, then place the meat under 
 a flame and turn occasionally until each side is crisp. Season light- 
 ly with salt and pepper and dredge with flour; reduce heat and 
 baste every fifteen minutes with fat in the pan. Allow one and 
 one-half hours for a five pound roast cooked medium. Serve 
 mint sauce and green peas with this roast. For gravy place small 
 end bone and trimmings from the meat in a shallow pan with a 
 quart of water. Add salt, pepper, parsley, a bit of onion, and 
 green pepper as convenient. Let this cook slowly an hour or more, 
 then strain, blend with one-fourth cup each of flour and fat, strain 
 and add Kitchen Boquet to season and color. 
 
 Broiled Steak a la Delmotiico 
 
 Select a sirloin one and one-half inches thick, trim the edges 
 and remove bone. Prepare a marinade with a half-teaspoon of 
 salt, a little chopped parsley, dash of cayenne pepper, a bruised 
 bay leaf, two whole cloves, and two tablespoons each of olive oil 
 and lemon juice. Place the steak in this marinade and turn 
 occasionally, keeping it in over night if possible. Remove the 
 herbs and broil under a hot flame. When seared on both sides 
 reduce the heat and finish cooking more slowly, allowing about 
 fifteen minutes for a steak one to two inches thick. The flame may 
 be extinguished for the last few minutes of cooking, but should 
 be lighted full about ten minutes before broiling is begun to insure 
 an intense heat. 
 
 A steak marinated in this way from six to twelve hours will 
 be deliciously tender. 
 
Brown Mushroom Sauce 
 
 Melt three tablespoons butter in frying pan, add one table- 
 spoon minced onion and cook slowly ten minutes. Add one 
 pint of mushrooms (if fresh mushrooms are used they should be 
 peeled) cut in small pieces and cook ten minutes. Then add 
 three tablespoons of flour and brown it lightly. Pour in one and 
 one-half cups stock or water (liquor from canned mushrooms 
 may be used), and whem smooth season well with salt and pepper. 
 
 Creole Sauce 
 
 Chop fine two tablespoons of onion and four tablespoons of 
 green peppers and cook five minutes with two tablespoons of 
 butter. Add one and one-half cups of canned tomatoes drained 
 and six chopped olives; then add one cup of stock or water and 
 bring to a boil. Add salt and pepper and serve with broiled 
 fillet of beef. 
 
 Cranberry Sauce 
 
 Wash and pick over one quart of cranberries. Add one pint 
 cold water and put over fire in a covered suace pan and let sim- 
 mer, not boil, until each berry bursts open. Remove the cover, add 
 one pound of sugar and boil hard twenty minutes. The 
 berries should not be stirred. 
 
 Pimiento Sauce for Chicken 
 
 Make one pint of cream sauce with one-fourth cup each of 
 butter and flour and two cups of rich milk; season well with salt, 
 pepper and paprika and add one-third cup of pimiento rubbed 
 through a strainer. A little lemon or onion juice may be used 
 instead of pimientos and enough paprika used to give sauce a 
 pink tinge. 
 
MEAT SAUCES— Continued 
 
 Sauce Bernaise 
 
 Put one tablespoon of butter in a small sauce pan with 
 the yolks of two eggs and two tablespoons of vinegar or lemon 
 juice. Set this in boiling water and stir until it thickens, add 
 another tablespoon of butter, continue the stirring and add a 
 third spoon. Season with salt and cayenne, add a teaspoon 
 of minced parsley and tarragon vinegar. Onion juice may be 
 added. 
 
 Mint Sauce 
 
 Chop fine the well washed leaves of a handful of mint, and 
 pour over them a cupful of boiling water and add two tablespoons 
 of sugar. Cover and let stand in a cool place an hour to fuse, 
 then add one-fourth teaspoon of salt, a dash of paprika, and four 
 tablespoons of vinegar. Mix thoroughly and serve with spring 
 lamb. 
 
 Cream Sauce 
 
 Blend together two tablespoons of butter and two of flour 
 until smooth; add one pint of milk, set pan containing mixture 
 in a pan of boiling water and place over the fire and stir until the 
 mixture is smooth and thickened. Remove from the fire, add one 
 teaspoon of salt and a little white pepper. This sauce will be your 
 "staple" in the making of all creamed meats, fish and poultry 
 dishes, and green vegetables on toast and in pastry shells. 
 
GAME AND POULTRY 
 
 POULTRY, which includes chicken, fowl, turkey, duck and 
 goose, is a strength-giving and muscle-making food. It is 
 less nutritious than the cheaper cuts of other meats, but more 
 readily digested, particularly the white meat of chicken. Two 
 years spent next door to a chicken fancier, who really knew his 
 hobby, afforded me a very good knowledge of the fowl. In select- 
 ing poultry examine flesh, skin, feet and legs. A desirable chicken 
 will have soft feet, smooth skin and plump breast; the end of 
 the breast bone being pliable. Pin feathers will indicate a young 
 bird. A good turkey has smooth, dark legs, full soft breast and 
 white plump flesh. When preparing poultry for cooking be care- 
 ful to clean most thoroughly. When drawn, cleanse the bird by 
 holding it under the cold water faucet and allowing the water 
 to run through till perfectly clean; then wipe the inside with a 
 clean cloth that there may be no possible danger of the stuffing 
 when cooked having a disagreeable taste. Remove all clotted 
 blood from the heart, cut off any part of the liver which has a green- 
 ish color, remove the lining from the gizzard, thoroughly wash 
 and boil all giblets in slightly salted water, until tender, using 
 both giblets and stock in which they were cooked in making gravy 
 to be served with the fowl. 
 
 Roast Chicken or Turkey 
 
 After the bird has been carefully dressed and rinsed inside 
 with a teaspoon of soda dissolved in a little water, dry inside and 
 out with a clean cloth; rub the inside with a little salt and fill 
 cavity with the stuffing made of one and one-half cups of bread 
 crumbs moistened with just enough luke warm water to soften; 
 add teaspoon of salt, one-fourth teaspoon of white pepper, one 
 teaspoon of sage (if you like it) and three tablespoons of melted 
 butter. To this may be added either one pint of oysters chopped 
 a little, or one pint of chestnuts blanched and cooked until tender. 
 Press nuts through a vegetable press or mash with potato masher 
 and add to stuffing. When onion or celery is liked instead of 
 oysters or nuts, use two tablespoonfuls of chopped onion, or one- 
 half pint of chopped celery, and fill the cavity and sew up the 
 bird with fine twine or coarse thread, skewer the legs and wings 
 to the body, rub it over with a little butter, salt and pepper, and 
 dredge with flour. Place in pan with breast down, pour over one 
 cup of hot water, and place in oven. Baste frequently while roasting. 
 
GAME AND POULTRY— Continued 
 
 Broiled Young Chicken 
 
 Prepare a small young chicken for broiling and spread lightly 
 with soft butter; add salt, pepper and dredge with flour. Cook 
 slowly under the gas flame for twenty minutes, basting and turn 
 ing once; then increase the heat and brown well. Place on 
 hot platter, spread with soft butter, dash of paprika and serve. 
 Parsley and toast points make an attractive garnish for the dish. 
 Serve piping hot with Pimiento Sauce. 
 
 Roast Duck 
 
 Secure a young, fat duck and prepare for the oven as you 
 would a chicken. Instead of the usual stuffing, use apples, pared, 
 cored and quartered. Season duck with salt, pepper and one 
 bay leaf; put in roaster breast down, add water to half cover 
 the duck. Cover and roast three hours in a moderately hot oven. 
 
 Your "best man" will smile his thanks to you for this effort. 
 
 Mamsy's Smothered Chicken 
 
 Split a young chicken down the back; season with salt and 
 a little pepper. Spread out on a roasting pan, butter generously 
 and dredge with flour; add a little water, cover with a close- 
 fitted cover and set in a moderately hot oven. When brown, 
 turn, and cook until tender. Place chicken on a heated serving 
 dish. Add to gravy in the pan one tablespoon of flour, a little 
 water and let it boil. Serve with tiny soda or baking powder 
 biscuits. Delicious and easy. 
 
 Four Delicious Squab Recipes 
 
 Broiled — Clean, wash and split bird down the back; lay 
 in cold water fifteen minutes. Wipe carefully, season with salt 
 and pepper and broil over a bright fire. When done, serve at once 
 on a hot serving platter with sprigs of parsley and toast points. 
 
 Roasted — Clean, dress and stuff squab as you would chicken; 
 place in oven and baste frequently with butter and water until 
 brown. Salt, then cover tightly until done. Dredge lightly at 
 last with flour. Serve hot with brown gravy made from liquor 
 in the roasting pan. 
 
 Stewed — Clean and wash carefully and lay in salt water 
 about ten minutes; stuff with a force meat made of bread crumbs, 
 pepper, salt and onion; sew up the birds and put on to stew in 
 enough cold water to cover them; season with pepper and a pinch 
 of nutmeg. Boil slowly in covered sauce pan until tender; take 
 from the gravy and lay in a covered dish to keep warm, then 
 strain the gravy, adding lemon juice and one tablespoon of currant 
 jelly, thickening with brown flour. Boil up once and pour over 
 the birds. Serve at once. 
 
GAME AND POULTRY— Continued 
 
 Squab Pie 
 
 Clean, truss and stuff birds, parboil them fifteen minutes. 
 Prepare a puff paste, line a deep dish with this and lay the birds 
 in, squeeze a bit of lemon juice over them; add pepper, salt and 
 minced parsley; pour over some of the stock in which birds were 
 boiled, put on the paste cover, leaving a hole in the center. Bake 
 one hour. 
 
 Quail Pie — May be prepared and cooked in the same manner 
 as squab. 
 
 Rabbit Pie (Missouri Style) 
 
 Clean and disjoint two young rabbits, cover with boiling 
 water, add an onion, a slice of bacon, a bay leaf, salt and pepper^ 
 and simmer, tightly covered, until quite tender. Remove meat 
 to large baker or casserole, thicken the stock with flour and Kit- 
 chen Boquet and strain over the meat. Cover with a rich bis- 
 cuit crust and bake half an hour. 
 
 The pie is easier to serve and more attractive as well, if crust 
 is cut into biscuits first, then placed closely together over the 
 meat. Brush over with cream or milk to insure a delicate crisp- 
 ness. 
 
 APPROPRIATE SAUCES FOR SERVING WITH 
 
 Roast Beef 
 
 Tomato catsup. 
 
 Grated horseradish. 
 Roast Mutton 
 
 Stewed gooseberries. 
 Roast Lamb 
 
 Mint Sauce. 
 Roast Pork 
 
 Apple Sauce. 
 Roast Turkey 
 
 Cranberry or celery. 
 
 Plum or grape sauce. 
 Roast Chicken 
 
 Currant Jelly. 
 Boiled Turkey 
 
 Oyster sauce. 
 
 Broiled Steak 
 
 Mushrooms — Fried onions. 
 Pigeon Pie 
 
 Mushroom sauce. 
 Roast Goose 
 
 Apple sauce. 
 Fried Salmon 
 
 Egg sauce. 
 Broiled Mackerel 
 
 Stewed Gooseberries. 
 Boiled or Baked Fish 
 
 White cream sauce. 
 
 Drawn Butter sauce. 
 
 Hollandaise sauce. 
 
HAVE OVEN moderately hot for all paper bag cookery, 
 and grease inside of bags lightly for meats and fish. These 
 bags come in assorted sizes for various purposes, are made 
 of chemically prepared paper, and are both air and moisture 
 proof. The method of using them is very simple, and they have 
 many advantages over cooking in pans. 
 
 Place the food flat in the bag, preparing with all seasonings 
 as for serving, exclude the air by light pressure, fold ends over, 
 moisten the tags and press into place. Set the bag into the oven 
 so that paper does not touch the sides and do not move it until 
 done, when it may be tested by a slender hat pin without breaking 
 the bag open. 
 
 Sweet potatoes cook in forty-five minutes without forming 
 a thick, hard skin. Small sausages cook in fifteen minutes with- 
 out odor or spattering grease. Chicken split, buttered and 
 seasoned, will cook in forty-five minutes, also stuffed tenderloin 
 in same time. Fish cooks perfectly with no odor and retains 
 juices and flavor. Green peppers cut into strips and salted are 
 fine baked in bag about twenty minutes. 
 
 Roasts are lightly seasoned before cooking and cook evenly 
 with no attention. Loaf bread may be also baked successfully 
 by this method, with no watchfulness from the cook. 
 
ENTREES, BREAKFAST AND 
 LUNCHEON DISHES 
 
 Chicken Mousse 
 
 (To be served as Cold Entree or Salad) 
 
 Prepare one pint of the meat by removing the breasts from 
 one or two cooked chickens and running same through the meat 
 chopper two or three times until reduced to a fine powder. Mois- 
 ten two tablespoon fuls of granulated gelatine in half a cup of cold 
 milk and then dissolve by setting it in boiling water. Have in 
 readiness one pint of whipped cream which has been drained 
 quite dry. Season the chicken with salt, pepper, a dash of nut- 
 meg, and some lemon juice, mix thoroughly with the dissolved 
 gelatine and then fold in lightly the whipped cream. Place in a 
 wet loaf pan (long and narrow preferred) and chill on the ice. 
 Turn out on platter at serving time and surround with a mayonnaise 
 of celery garnished with olives and celery tips. 
 
 Potatoes en Surprise 
 
 Line a baking dish with mashed potatoes whipped very 
 light, seasoned with one-half teaspoonful of salt, one tablespoon 
 of melted buttter, and one-fourth cup of heated cream. Fill 
 cavity with a pint of oysters, heated in a cream sauce. To the 
 remaining potatoes add the well beaten white of one egg and cover 
 the oysters, pressing through a vegetable sieve. Put in oven to 
 brown (about ten minutes). Serve garnished with hard boiled eggs 
 cut in quarters, and place in the center a large star cut from a 
 scarlet sweet pepper. 
 
 This makes a delicious luncheon or supper meat dish, served 
 with tiny baking powder biscuits, and may be served with roasted 
 chicken or turkey as a dinner dish. 
 
 Sweet Bread Cutlets 
 
 Wash, parboil and simmer for twenty minutes one pair of 
 sweetbreads, adding a slice of onion, one-half teaspoonful of lemon 
 juice and a bay leaf, with a teaspoonful of salt. Drain well, and 
 when cool remove skin and membrane and cut in large slices. 
 Make white sauce with four tablespoons butter, six of flour and 
 one cup of milk; season well with salt, pepper and lemon juice. 
 Cool this also, and then put two slices of meat together with 
 sauce, coating it well. Bread and fry like croquettes, and serve 
 with green peas or a sauce. 
 
ENTREES— Continued 
 
 Mushrooms a la Cream 
 
 Drain one can of mushrooms and saute five minutes in a 
 little butter; then add a cream sauce made of two tablespoon- 
 fuls of butter blended with three tablespoonfuls flour, one-fourth 
 cup of juice from the mushrooms, one-fourth teaspoon salt, dash 
 of pepper and one cup of cream (if you can spare it). Serve on 
 rounds of toast or in pattie shells. 
 
 Banana Fritters 
 
 Sift together one-half cup of flour and one-fourth teaspoon- 
 ful of salt, drop the yolk of one egg into the center of the mixture, 
 add slowly one-fourth cupful milk; when milk is about half used, 
 beat the mixture until very smooth and stir in the rest of the 
 milk. Cover the batter and set aside for an hour or more. When 
 ready to use, fold in the white of the egg beaten dry. Remove 
 the skin and the coarse threads from the bananas, cut them in 
 halves crosswise, then cut the halves lengthwise and dip pieces 
 in the batter, and fry in deep fat to a golden brown. Serve 
 sprinkled with powdered sugar and cinnamon, or lemon juice, 
 as a dessert dish, or with currant jelly or a hot sauce as an entree 
 with meats. 
 
 Currant Jelly 
 
 Melt half a cup of currant jelly in a cup of boiling water; 
 add half a cup of sugar and let cook five minutes, then stir in a 
 teaspoonful of corn strach made smooth in a little cold water; 
 let it cook five or six minutes, than add a teaspoonful of butter 
 and a teaspoonful of lemon juice. 
 
 Pineapple Fritters 
 
 Soak thin slices of pineapple in lemon juice two hours. Reat 
 separately the white and yolks of four eggs; stir into the yolks a 
 scant cup of sifted flour, and a salt spoon of salt; beat the batter 
 well and add two tablespoonfuls of cream, then stir in the well 
 beaten whites of eggs. The batter should be thick enough to 
 drop from the spoon. When batter is ready dip in the pieces of 
 pineapple and fry in hot fat. Drain on soft paper and serve with 
 pulverized sugar and lemon juice. 
 
 Pineapple Syrup 
 
 Save the waste pieces, rind and core of pineapple. Add to 
 them one cup of sugar, two cupfuls of water and the rind of one- 
 quarter of an orange. Roil until sirupy. Strain through a vege- 
 table press. Use this syrup for flavoring, or pour it over fruit 
 salad, or it may be heated and served with fruit fritters. 
 
ENTREES— Continued 
 Egg Cutlets 
 
 Cook three eggs twenty minutes; when cold remove the shell 
 and chop very fine; put one cup of milk in a double boiler; mix 
 one tablespoonful of butter and two of flour; add to it the scald- 
 ing milk and cook until it is a smooth, thick paste; add to the chop- 
 ped eggs a tablespoonful of chopped parsley, one teaspoonful of salt, 
 a few drops of onion juice and a pinch of pepper; mix well and turn 
 out to cool; then shape in cutlet shape; dip in egg; then in bread 
 crumbs and fry in hot deep fat; remove, drain on paper and stick 
 a small piece of parsley in the end of each cutlet; have ready a 
 cream sauce, to which you have added a cup of peas; arrange 
 the cutlets on a hot platter, and pour around them the cream 
 sauce. 
 
 Shredded Wheat Biscuit with Strawberries 
 
 Prepare berries for an ordinary serving. Warm biscuit in 
 oven before using. Cut or crush oblong cavity in top of biscuit 
 to form basket. Fill the cavity with berries and serve with cream 
 or milk. Sweeten to taste. Peaches, blackberries, raspberries, 
 blueberries, pineapples, bananas and other fruit, fresh or preserved, 
 can be served with shredded wheat biscuit in the same way. 
 
 Eggs a la Milanaise 
 
 Beat four eggs just enough to mix whites and yolks, then add 
 one tablespoonful cream, three tablespoonfuls of tomato sauce 
 and two tablespoonfuls Parmeson cheese, salt and pepper. Put 
 one tablespoonful of butter into frying pan; when melted turn 
 in egg mixture. Cook and serve as an omelet. 
 
 Shirred Eggs 
 
 Melt butter in heated shallow dishes, or ramekins and care- 
 fully break one or two eggs into each. Season lightly, add a 
 tablespoonful of rich milk for every egg and cook in moderate 
 oven until the yolk is set. Finely sliced meat slightly moistened 
 may be placed in dish before adding the egg, or a spoonful of 
 thickened meat gravy instead of milk makes a pleasing change. 
 Eggs may be cooked in the same way in hollowed out tomato 
 halves or green peppers. 
 
 Omelet a la Washington 
 
 Let one cup of milk come to a boil, then pour it over one 
 cup of fine bread crumbs, and let it stand while stirring six eggs. 
 Season with one-half teaspoonful of salt, a little white pepper and 
 add the soaked crumbs. Put a large table spoon of butter in the 
 omelet pan; when hot, but not brown, put in omelet and cook 
 slowly; when brown, fold and serve at once. 
 
ENTREES— Continued 
 Luncheon Eggs a la My Husband 
 
 For six persons prepare a cream sauce with two tablespoons 
 each of butter and flour and one pint of milk, to this add a cup 
 of grated cheese, season with salt and paprika. Pour half the 
 sauce into a shallow baking dish and break over this six eggs, 
 and cover with remainder of suace. Sprinkle the top with cheese 
 and bake about ten minutes, or just long enough for the eggs to 
 set. (This tastes mighty good to a traveling man). 
 
 Eggs en robe de Chambre 
 
 Peel six uniform potatoes. Bake in the oven; when done 
 cut a piece from the side of each potato and remove the meat, 
 leaving a firm shell. Beat well and add one tablespoon melted 
 butter, salt to taste and sufficient heated cream to make fluff. 
 Press through a vegetable sieve, lightly fill potatoes, make a cavity 
 in each potato and drop in an egg. Dust with salt and pepper, 
 replace the round cut from the potato, set the potatoes in a baking 
 pan, put them in the oven a few minutes until the egg is set. 
 Serve with slices of bread and butter. New and delicate. 
 
 Needles and Pins 
 
 (Small points about Eggs) 
 
 Cooking eggs in boiling water renders them tough and in- 
 digestible; for this reason the water in which they are cooked 
 should be kept below the boiling point. 
 
 Soft Boiled Eggs 
 
 Put eggs, one at a time, into a sauce pan of boiling water. 
 Cover and set on the stove for five or six minutes. 
 
 Hard Boiled Eggs 
 
 To have eggs cooked fine through and through, place them 
 in rapidly boiling water, cover and set away from the flame where 
 they will cook below the boiling point for twenty-five or thirty 
 minutes. If they are to be sliced, let them cool in the water in 
 which they were cooked and they will slice smoothly. 
 
 Eggs taken raw, in a spoonful of wine, can be digested by the 
 most delicate stomach. They are rich in muscle-making materials, 
 and may be used as a substitute for meat. They should be com- 
 bined with starchy food, such as potatoes, rice or bread. 
 
RECEIPTS FOR 
 
 VEGETABLES 
 
 SELECT fresh, firm, crisp vegetables. It never pays to buy 
 wilted or partially decayed ones, no matter how cheap. They 
 are unwholesome and dear at any price. Prepare vegetables 
 and let stand in cold water half an hour before putting over the 
 fire in boiling water, which should not cease boiling until the 
 vegetable is cooked. Green vegetables should be cooked in slightly 
 salted water, underground vegetables and those containing starch 
 in unsalted water. 
 
 Timely Hints 
 
 Unless you are a graduate from a domestic science school, 
 little Mrs. Newlywed, or better still, from your Queen Mother's 
 Kitchen, you will be terribly in doubt as to the length of time 
 vegetables should be boiled. We have time only for a few hints 
 and suggestions, but they may help to scatter the clouds of uncer- 
 tainty. Every day you will have the company of your splendid 
 teacher — experience — and will soon find that most vegetables 
 are oftener overcooked than undercooked. 
 
 Green corn will require only about fifteen minutes boiling, 
 while asparagus should cook thirty minutes, and fresh peas, new 
 potatoes, young cabbage, cauliflower, fresh tomatoes, summer 
 squash and carrots, thirty-five minutes. Young beets, turnips, 
 string beans and lima beans should boil about three-quarters of 
 an hour. Medium sized sweet potatoes and squash will bake in 
 thirty-five or forty minutes; potatoes require forty-five to sixty 
 minutes. Baked potatoes are considered most wholesome, even 
 for the invalid. They are cooked to their perfection when baked 
 in a paper bag (see paper bag cookery), but where this method of 
 cooking is not provided for, the potatoes may be boiled in salted 
 water for ten minutes, then put into the oven, they will bake 
 more quickly than if placed cold in the oven. 
 
 To preserve the color of green vegetables, put them on to 
 cook in boiling water with a pinch of soda; or keep the cover 
 off the kettle while boiling. 
 
 Potatoes Hollandaise 
 
 Scrape new potatoes and cook until tender in boiling water. 
 Drain well and cover with Hollandaise sauce. 
 
VEGETABLES— Continued 
 Caramel Sweet Potatoes 
 
 Boil one dozen small sweet potatoes in two quarts of hot 
 water until tender. Peel and arrange in a shallow baking dish 
 and sprinkle them with one teaspoonful of salt. Then pour over 
 them a sauce made from one cup of hot water and one and one- 
 half cups of brown sugar and two tablespoonfuls of butter, boil 
 ten minutes; or roll potatoes in melted butter and dredge thickly 
 with granulated sugar and brown in oven. After the sauce has 
 been poured over the potatoes they should be put into a moderate 
 oven and baked until nicely browned. 
 
 Macaroni Milanaise 
 
 Cook half a package of macaroni in three quarts of salted 
 boiling water until tender. Drain well and cover with cold water 
 for ten minutes or more. Cook one can of tomatoes fifteen minutes 
 with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper; 
 strain and thicken with one-fourth cup each of butter and flour 
 blended tegether, or use a small can of tomato puree. Drain 
 macaroni again, mix with sauce, add one cupful of chopped green 
 peppers parboiled, or cooked meat, as ham, calves liver or tongue, 
 if for supper or luncheon, and serve at once or put into a baking 
 dish. Sprinkle top with grated cheese, or buttered cracker 
 crumbs, and bake one-half hour. 
 
 Delicate Cabbage 
 
 Slice a small cabbage and cook in boiling salted water un- 
 covered about twenty minutes or until tender. Drain well and 
 mix lightly with a white sauce made of three tablespoonsful each 
 of butter and flour and one and one-half cups of milk. Season 
 well, place in baking dish and brown. 
 
 Corn Oysters 
 
 To one can of corn add salt, pepper, half a cup of flour sifted 
 with one teaspoon of baking powder, and one tablespoon of butter 
 melted and two well beaten eggs. Fry on a griddle by the spoonful 
 and serve very hot. 
 
 Stuffed Onions 
 
 Remove the outer skin from six Spanish onions and par- 
 boil twnety minutes. Drain well, cut a slice from top of each 
 onion and remove center carefully, leaving a cup nearly an inch 
 thick. Chop the portion removed quite fine and mix thoroughly 
 with an equal measure of cold cooked veal or chicken, one-fourth 
 teaspoonful of salt, one-eighth teaspoonful of pepper, one table- 
 spoonful of chopped parsley, one-half cup of soft bread crumbs 
 and one-fourth cup of melted butter. Put a spoonful of the mix- 
 ture into the hollow of each onion, then put in two or three 
 chestnuts that have been shelled, blanched and boiled tender, 
 finish filling the onions with the prepared mixture. Bake slowly 
 three-quarters of an hour, basting three or four times with butter 
 melted in hot water. Fifteen minutes before the time for serving 
 sprinkle the tops with buttered crumbs and brown in the oven. 
 
VEGETABLES— Continued 
 
 Sweet Potato Croquettes 
 
 Press two cups baked sweet potatoes through a vegetable 
 press; add two tablespoonfuls of melted butter, one tablespoonful 
 of sugar, one fourth teaspoonful salt. Mix and form into cylinder 
 croquettes; dip in crumbs and fry in deep hot fat. Drain on soft 
 paper and serve with a cream sauce. Always keep white paper 
 napkins in the kitchen for use in cooking. 
 
 Cauliflower Clusters 
 
 Remove all leaves from a firm white cauliflower and soak 
 for an hour in salted water. Remove, place in white cloth, and 
 boil thirty minutes, then drain well. Separate the head into 
 flowerets and roll each in seasoned bread crumbs. Beat two 
 eggs slightly with three tablespoons of water and roll each piece 
 of the cauliflower in this liquid, then finish with a second coating 
 of crumbs. Fry in deep hot fat and heap in the center of a serving 
 dish. Pour a white sauce around the cauliflower. 
 
 How to Prepare Green Peppers for Stuffing 
 
 In preparing peppers for stuffing, select those of uniform 
 size, wash and plunge in boiling water for about ten minutes; 
 then drop into cold water to keep them green, cut off the stem 
 end and scoop out the seeds and inside of the peppers; fill with any 
 combination or meats you may desire. 
 
 Peppers with Creamed Fish 
 
 Parboil the peppers ten minutes, then fill with creamed fish 
 of any kind. Then sprinkle with a layer of fine crumbs, dot 
 with butter and brown lightly in a quick oven. Creamed carrots, 
 cauliflower, sprouts and many other vegetables may be baked in 
 the pepper cups and served either as a vegetable or an entree. 
 Filled with potatoes au gratin and browned, they are a delicious 
 accompaniment for chops and steaks. 
 
 Tomatoes Creole 
 
 Cut tomatoes into thick slices, dredge with flour and fry 
 rather slowly in half butter and half drippings until nicely browned. 
 Place on heated serving dish and keep warm while making the 
 sauce. Fry equal quantities of chopped onions and green peppers 
 in the fat remaining in pan quite slowly and add some cut to- 
 mato (the end slices may be used for this purpose). Let simmer 
 ten minutes, add seasoning of curry powder if liked also minced 
 parsley, and pour around cooked tomato. 
 
NEW SALADS, PICKLES AND JELLIES 
 
 Stuffed Tomato Salad 
 
 Chill and drain tomatoes after peeling and fill with cut celery 
 and green peppers mixed with mayonnaise; the tomato pulp also 
 may be used after draining well. Another satisfactory filling is 
 cucumber, tomato pulp and pecans; and a little onion may be 
 added to either when liked. A spoonful of anchovy, celery, 
 tomato, and caviar with mayonnaise is a fine relish, if well chilled. 
 Sardines and hard cooked eggs make a staisfactory filling, with 
 bits of lemon pulp. 
 
 Red Aspic Jelly 
 
 Simmer for a half hour one can tomatoes, one bay leaf, one 
 slice onion, six pepper corns, bit of mace, four cloves and one 
 teaspoon salt. Strain while hot over two-thirds box gelatine 
 which has been softened in half cup of cold water and add one 
 tablespoon of tarragon vinegar. Strain again and mold individu- 
 ally. Serve with mayonnaise dressing. 
 
 Roquefort Salad 
 
 Cut in quarters a crisp head of lettuce. Make a French 
 dressing with half a teaspoon each of salt and paprika, three 
 tablespoons of tarragon vinegar and half a cup of olive oil into 
 which has been crumbled half a cupful of Roquefort cheese. Have 
 all ice cold; place lettuce in pretty serving dish, pour dressing 
 over and serve with crisp wafers and coffee, hot, strong and 
 clear. A salad men are particularly fond of. 
 
 Salad Martinique 
 
 Shred crisp head lettuce and form deep nests; fill the centers 
 with cut apple and white grapes (halved and seeded). Place 
 across the top match like strips of celery in lattice fashion, and 
 over these arrange some strips of pimiento. Sprinkle one spoon- 
 ful of chopped nuts over each serving and serve with either mayon- 
 naise or French dressing, made with lemon juice instead of vinegar. 
 Always shred lettuce with scissors. 
 
SALADS — Continued 
 Frozen Tomato Salad 
 
 Soften one teaspoon gelatine in one-third cup strained tomato 
 juice one-half hour, then dissolve by pouring over it the boiling 
 hot tomato juice from a quart can of tomatoes pressed through a 
 colander. \\ hen cold, add one teaspoon of salt, juice of one lemon, 
 ten drops onion juice and put in freezer and freeze to the consist- 
 ency of wet snow: then add one cup finely cut English walnuts 
 or pecans, and pack in molds for an hour. Serve on shredded 
 lettuce, with a cooked dressing. 
 
 Oyster Salad 
 
 Select medium sized oysters and scald in their own liquor; 
 drain and chill. Place on lettuce leaves, sprinkle well with lemon 
 juice, salt and paprika, and pour over all mayonnaise or cooked 
 dressing diluted with whipped cream, and mixed with an equal 
 amount of celery as oysters. Serve with saltines which have been 
 buttered, peppered lightly with cayenne and heated in the oven. 
 
 Chicken Salad 
 
 Cook a fat fowl slowly in boiling water, with a slice of onion, 
 a bay leaf, sprig of parsley and salt. Cool in the liquor and cut 
 with shears into uniform pieces, rejecting all the skin and fat. 
 Allow three teaspoons of olive oil and one of lemon juice to a 
 pint of chopped meat; mix thoroughly and let stand for an hour. 
 Have in readiness one cup of cut celery and half a cup of blanched 
 almonds, coarsely chopped. Mix these with the chicken adding 
 a few chopped olives and six small pickles chopped fine. Mix 
 well with mayonnaise: and if winter time allow the salad to freeze. 
 Chicken salad is much improved by being allowed to freeze. 
 
 Combination Salad 
 
 Alix a scant cup each of cut celery, thinly sliced cucumber, 
 diced tomato, apple and a few spoonfuls each of sliced green 
 peppers, radishes, and young onions with a French dressing and 
 serve on cress or lettuce leaves. 
 
 Paradise Salad 
 
 Combine chopped apple, white grapes (halved and seeded), 
 sliced bananas, orange, pineapple, chopped celery, English walnuts 
 or pecans and Maraschino cherries, stuffed with blanched almonds. 
 Mix lightly with a cooked dressing, made fluffy with shipped 
 cream and serve on beds of shredded lettuce. 
 
 Cooked Salad Dressing 
 
 Beat two whole eggs until thick and lemon colored. Blend 
 one teaspoon of mustard, one-half teaspoon of salt, one sixteenth 
 teaspoon of cayenne with two tablespoons sugar in a small pot, 
 add one-third cup of vinegar and put over the fire. When mixture 
 reaches the boiling point, pour over beaten eggs, return to the fire 
 and cook over boiling water till it thickens, beating with a dover 
 egg beater. Remove from the fire, add two tablespoons butter 
 
SALADS — Continued 
 
 one teaspoon of strawberry extract and beat with egg beater 
 until cold. When ready to use, thin with cream whipped stiff. 
 Use dover egg beater. 
 
 It is a matter of economy to make cooked salad dressing 
 with the egg yolks left from making a white cake. It may be 
 put in jars and set in the ice chest, and will keep for days. 
 
 Mayonnaise Dressing 
 
 Mix with one egg yolk, one teaspoon lemon juice and a little 
 salt and paprika, also mustard if desired. Add gradually olive 
 oil until thick enough to form. Add oil more freely alternating 
 with one tablespoon each of lemon juice and vinegar, tarragon 
 preferred; or two of either, using three-fourths cup all together. 
 Material must be ice cold. Make thinner with whipped cream 
 at serving time. 
 
 French Dressing 
 
 One teaspoon salt, one-fourth teaspoon paprika, dash of 
 cayenne, six tablespoons olive oil and two of vinegar. 
 
 Corn Salad 
 
 Twelve ears of corn cut from cob, chop two pounds of cab- 
 bage, eight large green peppers, four onions, two heads of celery. 
 Add a small box of mustard one cup of sugar, one cup of vinegar 
 and salt well. Cook twenty minutes and can. This will chal- 
 lenge the appetite. 
 
 Sliced Cucumber Pickles 
 
 Slice fifty cucumber, twelve sweet peppers and eight onions. 
 Cover with a cup of salt and let stand four hours; then drain 
 four hours and if too salty wash with clear water. Put into granite 
 kettle and cover with half vinegar and half water. Add a large 
 handful of white mustard seed and a large tablespoon of celery 
 seed. When ready to boil add two tablespoons of flour and two 
 of ground mustard well mixed with cold vinegar, stir in the pickle 
 and seal while hot. 
 
 Cucumber Mangoes 
 
 Take two dozen or more large sized cucumbers and weight 
 down in cold strong brine for nine days. Soak in clear cold water 
 two days, then place a layer of grape leaves and a layer of cu- 
 cumbers in a granite pan with a lump of alum the size of a walnut 
 broken fine. Place on stove and let steam ten minutes or more; 
 remove and cool. Slice cucumbers open lengthwise, remove 
 seeds and fill cavity with seeded raisins and finely chopped lemons 
 (it is much easier to run lemons through a food chopper). Six 
 lemons and two pounds of raisins will fill two dozen cucumbers. 
 After filling sew them up and place in jar and cover with hot 
 spiced vinegar. Slice one or two lemons in the vinegar, and any 
 pieces of cucumber unfilled can be put in. Re-heat vinegar 
 nine days; cover and set away for future use. 
 
SALADS — Continued 
 Peach Honey 
 
 Select eight pounds well flavored ripe peaches. Scald with 
 boiling water, then place in cold water and remove skin. Put 
 fruit through a meat grinder, add eight pounds of sugar and two 
 cans of grated pineapple; cook forty minutes. It must be stirred 
 almost constantly at the last to prevent scorching. Put into 
 glasses and cover well with melted paraffin. 
 
 Grape Conserve 
 
 Pulp six pounds of grapes and cook with a little water until 
 pulp can be run through a colander; then add skins and four 
 pounds of sugar and cook for ten minutes; add two pounds of 
 seeded raisins, four oranges cut fine, and orange peeling chopped 
 fine. Cook to the consistency of jelly, put in glasses and cover 
 with paraffin. Serve with chopped nuts and whipped cream. 
 
 Quince Honey 
 
 Grate four quinces and one apple. Boil three pounds of 
 granulated sugar and one pint of water three minutes; add grated 
 quince and apple and boil twenty minutes, stirring to prevent 
 scorching, put into glasses and cover with paraffin. 
 
 Barberry Jelly 
 
 Jelly made from barberries is almost as clear and to many 
 quite as delicious in flavor as the more expensive currants. It 
 needs a touch of the frost to give it the dark crimson color and 
 "tang" that makes it so acceptable. A good deal of sugar is 
 required as the fruit is extremely acid. Free the berries from steins, 
 wash and allow to every two quarts of berries one-half cup of 
 water. Cook until the juice will press out easily, take from 
 the fire, mash with a wooden spoon, then strain and measure the 
 juice. To each pint of juice allow a pound of sugar and proceed 
 as with currant jelly. 
 
 Barberries combine well with apples, quinces, pears and 
 raisins. They are often put up with the latter, using a pound of 
 raisins to every five pounds of berries. With apples allow a dozen 
 sour apples to each four quarts of berries. For decoration pur- 
 poses the barberry can scarcely be excelled. Its rich color renders 
 it exceedingly effective either in the decoration of game, cold 
 meats or fancy dishes. 
 
 Spiced Gooseberries 
 
 Place in the preserving keetle five pounds of gooseberries 
 (capped and stemmed), one pint of vinegar, four pounds of sugar 
 and two tablespoons each of ground cinnamon and cloves, cook 
 all slowly about two hours, stirring it often during the last hour, 
 as it scorches easily. Put into jelly glasses and when cold cover 
 with paraffin. This keeps indefinitely and is excellent with either 
 cold meats or to serve with steak. 
 
SALADS — Continued 
 English Chutney 
 
 Chop three pounds each of ripe tomatoes, onions and apples, 
 and add three pounds of brown sugar; to this add three teaspoons 
 each of salt, allspice and cinnamon, two teaspoons cloves, one 
 teaspoon cayenne pepper. Use ground spices. Put all in a pre- 
 serving kettle and barely cover with cold vinegar; set over the 
 fire and let simmer for about one hour. When nearly done throw 
 in two handfuls of currants and one of raisins. Put in jars or 
 glasses, and cover with paraffin. Delicious with meats. 
 
 Cherry Olives 
 
 Fill a quart jar with large ripe cherries, leaving the stems 
 on. Dissolve two tablespoons of salt and two of sugar in equal 
 parts of water and strong cider vinegar (about one pint of each), 
 pour over the cherries and seal. They will be ready for use in 
 ten days, but will be more delicious in thirty or sixty days. A 
 unique olive and most delicious. 
 
 A FEW SALAD SUGGESTIONS 
 
 Always thin cooked and mayonnaise dressings with whipped 
 cream. This makes a light, fluffy dressing required to produce a 
 dainty salad. These dressings may be used with the following 
 combinations: 
 
 Bananas rolled in chopped nuts. 
 Deviled or stuffed eggs and lettuce. 
 Apples, celery and almonds. 
 
 Tomatoes filled with crab meat and capers, or chopped 
 vegetables, apples and nuts. 
 
 Pineapple, banana, orange, cherries and nuts. 
 Sweetbreads and mushrooms. 
 Jellied chicken and chicken salad. 
 Sliced cooked fish with chopped olives. 
 
 French Dressing is used with these and like combinations: 
 
 Cooked spinach with hard cooked eggs. 
 
 Grated cucumber, onions and lettuce. 
 
 Baked beans, minced onion and dill pickle. 
 
 Chopped cabbage, red and green peppers with grated horse 
 radish. 
 
 Combination salad. 
 
 Cooked vegetables, as cauliflower, string beans, beets, carrots 
 and lettuce mixed with capers or chopped pickle. 
 
Don't attempt to put up anything by guess work. Preserves, 
 jellies and pickles all require exact measurements to be perfect. 
 Every fruit needs its own time for cooking. Get a preserving and 
 pickling book and follow the directions to a "t". Or better still, 
 ask the good housekeepers you know for their recipes and write 
 them down word for word. 
 
 Don't think you can put up a large quantity of fruit as 
 easily as you can a small one, however experienced you may be. 
 There is a deal of standing to do, and interest flags when the body 
 is weary. Much good fruit is spoiled on preserving and canning 
 day because it was put up when the housekeeper had reached a 
 listless and exhausted stage. 
 
 Don't think that you can be economical with sugar when 
 preserves and jellies are on hand, for you will find this a great 
 mistake. In the first place, fruit stinted of sugar seldom keeps, 
 and in the second place, it has no taste. Jelly will not "jell" if 
 the fruit juice and sugar are not measured exactly, according to 
 directions. But sometimes the jellying process is delayed for 
 some reason or other, even when there is enough sugar. In this 
 event put the jelly in the sunshine for a little while, where the 
 action of the bright light will produce a desired change. 
 
 Don't think you can be entirely successful in all your can- 
 ning and preserving and pickling if you have only makeshift 
 tools. Proper implements save time. They are more likely to 
 bring success. The utensils needed for a good batch of work 
 are a preserving kettle, well cleaned and dried jars, several jelly 
 bags, half of cheese-cloth and the remainder of heavier cloth; a 
 long handled spoon; a puree sieve, two or three large bowls, a 
 ladle, pair of scales, a quart, pint and gill measure and a canner. 
 
 Don't think because your family consists of only two that 
 you must use quart jars. As all the fruit cannot be eaten at once, 
 it is more sensible to put into pint jars and jelly glasses; for sealing 
 the latter use paraffin, which is sold by the pound. Have about 
 a quarter of an inch of wax at the top of the fruit and seal up the 
 tumblers with letter paper put on with white of egg, or library 
 paste. 
 
DON'TS— Continued 
 
 Don't think because you haven't a regular boiler for your 
 fruit jars your nice things will spoil in the making; when I did not 
 have a wash boiler, I used a ten pound lard can, purchased for 
 fifteen cents from my grocer; but the water must never come up to 
 the top of the jars, and they must stand on something while the 
 boiling is going on or they will break. You might cover the bot- 
 tom of the boiler with straw, or folded newspapers, if you haven't 
 a trivet, then put over the covering some weight or other to hold 
 it down. The jars should be at least two inches under water, 
 and if bottles are boiled the water should reach one inch below 
 the cork. After the jars have been placed in the boiler, pour 
 the water in cold and place on the stove where it will come to a 
 slow boil. 
 
 Don't forget that the time for boiling depends entirely upon 
 the fruit, and if you have lost the recipes pin this memorandum 
 up in the kitchen: 
 
 Peaches should boil from twenty to thirty minutes; ripe pears 
 about thirty minutes; plums about fifteen minutes; apricots 
 twenty minutes; pineapple forty-five minutes; berries of all 
 kinds five minutes; cherries five to ten minutes; quince about 
 twenty-five minutes. 
 
 Don't forget that when the time for boiling is up the jars 
 should be removed from the water and set upside down to cool. 
 Set them upon a dry table, as the least drop of cold water will 
 crack the jars. 
 
 Don't forget to fill up the slack jars with hot syrup as soon 
 as they are taken from the bath; then close them at once, turning 
 each one upside down when the top is tight. 
 
 Don't forget when canning vegetables that the same filling 
 up of slack jars is made with boiling water, but the jar must be 
 at once sealed and boiled again for five or ten minutes. 
 
 Don't forget when jars are cold to examine each one to see 
 if it is air tight; then if all is well, wipe the jar off with a clean 
 wet cloth and set them at once in a cold dry place. 
 
 Don't forget the fruit of the vine when you are wondering 
 what to put up, especially the wild grapes, which come in with 
 the last of September. The flavor of these is incomparable, and 
 everything from preserves to wine may be made of the fragrant 
 grapes. 
 
 Now if you want to lay aside money with which to purchase 
 a gift for your "gude mon" at Christmas and for which he is never 
 to see the bill, don't forget that the good grocery stores pay a 
 good price for first-class home-made products of any sort. The 
 labels must be written by hand, on neatly cut slips of letter paper. 
 This gives the home look, and if the real home taste is inside the 
 jar the grocer will take the batch however small or big. 
 
BREAKFAST CAKES AND BISCUIT HINTS 
 
 THE OVEN should be heated before the cakes are ready to be 
 baked, the pans greased before the mixture is prepared. 
 Always sift flour before it is measured, then sift again, with 
 other dry ingredients. The eggs are next well beaten and added 
 with the milk to the dry mixture. The shortening, which may be 
 either butter, lard or a compound, is usually melted and added 
 last. After ingredients are thoroughly mixed all should be well 
 beaten, put in greased pans and baked at once. Iron pans, 
 gem and deep pop-over pans, must be heated as well as greased. 
 These mixtures require a hot oven and should bake in twenty 
 or twenty-five minutes. Biscuits require only five or ten minutes 
 to bake. Soda biscuits are better if the dough is allowed to stand 
 two or three hours before baking, while those made with baking 
 powder should go immediately into the oven. 
 
 Graham Gems 
 
 To one egg well beaten, add one and one-half cups of sour 
 milk, one-half a tablespoon brown sugar, and one-half a teaspoon 
 of salt, mix one-half teaspoon of soda with a cup of graham flour 
 and add to the egg and milk mixture, then add more flour to make 
 a stiff batter, and one tablespoon of melted lard. Drop from spoon 
 into well greased hot gem pans and bake fifteen minutes in a hot 
 oven. 
 
 Jim Pops 
 
 Beat the yolks of two eggs and add two cups of sweet milk 
 and one teaspoon of salt. Sift two cups of flour and add gradually 
 to the milk and egg mixture, using a dover egg-beater; add one 
 tablespoon of melted butter, then fold in the stiffly beaten whites of 
 eggs. Pour into hot, well-greased pop-over pans and bake in 
 rather a hot oven, thirty minutes or more, according to size. 
 Serve promptly. 
 
 Waffles 
 
 Sift together two cups flour, two teaspoons of sugar, two 
 teaspoons of baking powder and one teaspoon of salt and add to 
 the well beaten yolks of two eggs. Add one-fourth cup each 
 melted lard and butter, beating well with a dover egg beater; 
 then add lightly the well beaten whites of eggs. Have waffle 
 irons hot and well greased. 
 
BREAKFAST HINTS— Continued 
 Baking Powder Biscuits 
 
 Sift together one pint of pastry flour, three teaspoons of 
 baking powder, one-half teaspoon of salt and one teaspoon of 
 sugar, add one tablespoon each of butter and lard, blending with 
 tips of fingers. Moisten with milk as soft as can be handled, 
 using a knife instead of a spoon for mixing. Roll out on a well 
 floured board, cut in small biscuits and bake in a very hot oven. 
 
 English Scones 
 
 Sift one pint of flour twice with a teaspoon each of salt and 
 sugar, also three teaspoons of baking powder. If made with sour 
 milk or buttermilk use one-third teaspoon of soda and one of baking 
 powder. Rub into the flour two tablespoons of lard and one of 
 butter, also add yolk of an egg. Moisten with milk, roll lightly 
 until round in shape, cut into quarters, brush over with milk 
 and bake quickly. Add currants if for tea. Serve very hot with 
 butter. 
 
 Spoon Corn Bread 
 
 Set one pint of milk over the fire and let it come to the boiling 
 point; sift in three-fourths cup of yellow corn meal, stirring all 
 the while; let it boil up once and take from the fire; add one tea- 
 spoon of salt, one tablespoon melted butter and the unbeaten 
 yolks of three eggs. Beat hard for three minutes; then fold in 
 the stifly beaten whites of three eggs and bake about twenty 
 minutes in a greased baking dish from which it is to be served. 
 When done serve with a spoon immediately. A Southern dish, 
 old and delicious. 
 
 Yeast Bread and Rolls 
 
 Make sponge with one cup warm water, one cup milk and a 
 quart of flour, and one cake compressed yeast dissolved in one- 
 half cup of water. Cover and leave in a warm place. When 
 light, stir well, add two teaspoons salt and a tablespoon softened 
 lard if desired. Beat in flour until stiff enough to knead, then 
 knead until smooth. Let it raise again, form into two loaves, 
 when light bake about three-fourths of an hour. Sugar may be 
 added, but in very small quantity. Shortening retards the rising 
 of bread and sugar hastens it. 
 
 For rolls, make sponge with scalded milk, slightly cooled, and 
 add more shortening; let it raise twice before shaping into tiny 
 rolls little larger than your finger, and about three inches long. 
 Brush rolls with melted butter, when very light bake in a hot oven. 
 Shape bread sticks with hands and bake crisp. 
 
 Nut Bread 
 
 To one quart of white bread sponge add one cup of sorghum 
 molasses, one cup of nuts, either English walnuts or pecans chop- 
 ped, and sufficient whole wheat flour to make a soft dough; turn 
 out on board and knead well; form into loaves, let raise and 
 bake as you would white bread. 
 
SAVORY SANDWICHES 
 
 Drained English Chutney mixed with a little French mustard 
 and lemon juice; buttered whole wheat bread. 
 
 One-fourth cup of butter creamed with a tablespoon each of 
 lemon juice and capers, four small pickles and six olives chopped, 
 and a seasoning of onion is a savory filling. 
 
 Pressed veal and tartare sauce with whole wheat bread. 
 
 Salmon, lemon juice, butter and sliced pickle. 
 
 Slice of chicken, slice of tomato, mayonnaise, lettuce and 
 white bread. 
 
 Sardines, split and boned, lemon juice and paprika. 
 
 Brown bread, grated cheese, butter and chopped nuts. 
 
 Meat or fish salad with lettuce and white bread. 
 
 Chopped veal with horse radish. 
 
 Whole wheat bread, roast beef and horse radish butter. 
 
 Rye bread, chopped Spanish onions and butter creamed 
 with paprika. 
 
 Chopped peanuts, salt, shredded lettuce and very thick 
 cream, whole wheat bread. 
 
 Chop fine the white meat of cold chicken and mince with an 
 equal part of blanched almonds. Add a little shaved celery and 
 form into a paste with highly seasoned salad dressing. Spread 
 between layers of white and brown bread. 
 
 Epicurean Sandwiches 
 
 Cream one-fourth cup of butter with a tablespoon of French 
 mustard, half a teaspoon of Kitchen Boquet, a little paprika and 
 celery salt. Add to this two finely chopped eggs, a tablespoon 
 each of minced pickle and capers, and a little anchovy paste. 
 Spread on very thin slices of bread and put together like layer 
 cake, using six slices together. Press firmly and wrap in a cloth, 
 then set aside with a light weight on it, for an hour or longer. 
 When ready to serve cut in thin slices. Alternate layers of white 
 and graham bread make attractive looking sandwiches, and a nut 
 and fruit filling may be used. 
 
SANDWICHES— Continued 
 
 Sweet Sandwiches 
 
 Equal quantities of chopped figs and dates mixed with a little 
 thick cream and spread between layers of nut bread makes delicious 
 sandwiches. 
 
 Chop fine equal quantities of dates, figs, candied cherries, 
 and blanched almonds; soften to a paste with pineapple juice 
 and spread between slices of white bread buttered. 
 
 Finely chopped conserved fruits, such as pears, apricots, 
 limes, cherries and pineapple. Wine or lemon juice and whipped 
 cream slightly sweetened spread on layers of cake or lady-fingers. 
 
 Nasturtium sandwiches are prepared with white or whole 
 wheat bread and butter, both packed in an air tight box over 
 night with the nasturtium blossoms. This perfumes each, and 
 thin sandwiches are made and garnished with fresh flowers. 
 
 When mayonnaise is to be used for sandwiches, three or four 
 egg yolks should be substituted for one; it retains its consistency 
 when spread. 
 
 Picnic Triangles 
 
 Chop very fine one cup of raisins, two apples, one-fourth 
 pound of citron; add juice and grated rind of one lemon and three- 
 fourths cup of sugar. Roll out a sheet of pastry, spread with the 
 fruit mixture, and cover with another sheet of pastry. Cut into 
 triangles, press edges together and bake in a moderate oven. 
 Wrap each triangle in paraffin for picnics. These are delicious 
 served with coffee. 
 
CHEESE 
 
 "Cheese is a saucy elf, 
 
 Digesting all except itself." 
 
 Cheese Straws 
 
 Make a paste of one cup of flour, three-fourths cup of grated 
 cheese, one-half teaspoon of salt, a little cayenne, tablespoon of 
 soft butter, the yolks of two eggs and cold water to moisten. 
 Roll thin, cut into narrow strips after spreading with unbeaten 
 white of egg and bake quickly. 
 
 Almond Dainties 
 
 Make rich pie pastry, roll and cut into narrow strips; place 
 in shallow biscuit pan and cover thickly with grated cheese and 
 finely chopped blanched almonds. Bake in a quick oven and serve 
 with salad. 
 
 Cheese Balls 
 
 To one cup grated cheese add one-fourth teaspoon of salt, 
 speck of paprika and a few drops of Worcestershire sauce, beat 
 whites of two eggs stiff and add enough of this to moisten cheese. 
 Make into balls. Roll in bread crumbs and fry in deep fat. Serve 
 hot in a nest of curly lettuce. A similar mixture with larger amount 
 of egg white made soft enough to handle with a spoon may be 
 dropped on wafers and baked slowly until firm. 
 
 Cheese Puffs 
 
 Place half a cup of water and one-fourth cup of butter in a 
 sauce pan over the fire and when this is boiling add four table- 
 spoons of flour and two of corn starch, which has been sifted to- 
 gether. Beat thoroughly while cooking for several minutes; 
 remove from the fire and stir in half a cup of fresh grated cheese. 
 Season with salt and paprika and beat in two eggs singly. Press 
 the mixture through a pastry bag on a well greased baking sheet, 
 making balls less than two inches across. Bake in a very moderate 
 oven about twenty-five minutes until light and firm. These may 
 be served warm or split open when cold and filled with whipped 
 cream to which has been added salt, pepper, and a little Parmesan 
 cheese. 
 
MAKE YOUR DINNER A SUCCESS 
 
 IDEAL service is always that which is least obvious. It is far 
 better to keep things simple than to be pretentious. If you 
 cannot afford help, a meal that is inexpensive and simple 
 should be planned — and made "perfect." 
 
 The success of a company meal depends largely upon the 
 accessories. The relishes, surprise fruits, the multitude of cheese 
 dainties and the flowers are to a dinner like the trimming to a 
 dress — relieving the plainness, and lending an artistic finish that 
 the finest meal will not attain if they are omitted. 
 
 Most young housekeepers have the common impression that 
 these dainty and appetizing titbits can be prepared only from 
 caviar, anchovy paste and other expensive ingredients, when in 
 reality the most ordinary materials skilfully combined, are as 
 savory and more acceptable because they have the "home touch." 
 
 Canapes make a most acceptable beginning for either a dinner 
 or luncheon. And while it bears a foreign name, the canape is 
 not necessarily an elaborate French concoction, but rather a 
 dainty little morsel prepared to whet the appetite. 
 
 If the color scheme is to be used, the canapes or other begin- 
 nings, as well as some feature of each course, should be planned 
 accordingly. Oyster cocktail or crab-meat canapes are adaptable 
 to a pink or green color scheme. To make the latter, cut bread 
 in rounds a quarter of an inch thick and with a sharp knife re- 
 move all crust, saute them in butter and toast in the oven. Then 
 cover lightly with a mixture of crab-meat pounded to a paste and 
 mixed with mayonnaise; spread over this a thin layer of green- 
 pepper paste made as follows: remove the cores and seeds, then 
 boil peppers until they are very soft, and pound to a paste, adding 
 a little lemon juice, olive oil, salt and paprika. Arrange a flower 
 of crab flake in the middle, fashioning the center from a bit of 
 red pimiento. 
 
 Tiny cream cheese balls, sprinkled with paprika, may gar- 
 nish the edge. This dainty course may be served on a small plate, 
 covered with a paper doily. The service should include a small 
 fork. 
 
DINNER— Continued 
 
 When canapes are served hot, some other course, fish or 
 entree, is omitted. 
 
 In any case canapes, as well as sandwiches accompanying 
 other courses, must be small, with decided piquancy in seasoning 
 and combination. Only then are they capable of fdling their 
 mission, that of stimulating the digestive juices, through both 
 eye and palate. 
 
 Raw oysters and clams, whether served plain or with lemon, 
 dressed up in a cocktail or baked on the half shell, are always 
 served as a first course at a dinner, and are permissable at a 
 luncheon. 
 
 When canapes do not inaugurate the meal, piquant sand- 
 wiches are sometimes used as relishes with various courses; capers, 
 olives and pickles chopped and having a seasoning of lemon juice 
 and onion between thin slices of white bread, for instance, being 
 passed with escolloped oysters; or a nut butter, olive and fruit 
 sandwich club style, may be served with certain salads. A dainty 
 sandwich plate, or one of the many pretty baskets is suited to 
 the service. 
 
 Cheese may always compose the first course of a dinner, 
 accompany the salad, or may be served at the end of the meal, 
 but should not be repeated in the same menu. A well planned 
 menu never reiterates flavors. 
 
 Unless the occasion is informal or the weather very warm 
 fruit has no place at the beginning of a dinner, but is admissable 
 as the first course of a luncheon, because the whole meal is of light 
 character. 
 
 The fruit cup is always decorative. Tall sherbet or frappe 
 glasses are suitable for the service, and should always be set upon 
 dessert plates covered with lace or paper doilies. A bit of fern 
 always adds to the appearance of the service. 
 
 One of the nicest things about a luncheon is that it may be 
 simple or elaborate as one chooses. But always the appointment 
 must be correct and of the best, even though simple. 
 
 For the dinner service, use your best damask cloth with initial 
 napkins 24 to 27 inches square to match, while for the luncheon, 
 sets of doilies are in good taste. These may be of linen, embroid- 
 ered or edged with lace and consist of center piece, plate and tumbler 
 doilies and may have doilies for the bread and butter plates. You 
 are fortunate if you possess a luncheon cloth of embroidery and 
 lace. They are lovely. They may be made to fit the table top. 
 or if you use a banquet table top (which is removable), the cloth 
 may hang over the edge evenly about ten inches. 
 
 China of good quality, but simple in decoration, white and 
 gold preferably, is always in good taste. The way the table is 
 laid depends on the style of the service. Whether or not the food 
 is to be served entirely from the side or partly at the table, and 
 
DINNER— Continued 
 
 whether or not a maid is in attendance. In any case, the silver 
 for all courses up to the dessert is placed in order of use, from out- 
 side toward the plate. 
 
 The forks are laid at the left, the knives and spoons at the 
 right. The water glass is set at the tips of the knives, the bread 
 and butter plate with butter spreader laid across the plate at 
 the tips of the forks, and the napkins, eighteen inches square if 
 luncheon napkins, are laid at the left, flat or folded over once. 
 
 Salted nuts, relishes and surprise fruits, such as strawberry, 
 cherry and white grape creams may be arranged in attractive 
 glass dishes on the table. 
 
 The decoration should not be over-elaborate. It is a pretty 
 custom to relate the color scheme to the covers, by the use of 
 flowers for individual favors. 
 
 The dinner card novelties always help to start conversation: 
 they break down formality and make the dinner a merry meal. 
 
 Dinner Menu 
 
 Crab flake Canapes. 
 
 Roast Chicken. Currant Jelly. 
 
 Potatoes En Surprise. Stuffed Onions. 
 
 Asparagus Tips. French Dressing. 
 
 Small olive and nut butter Sandwiches. 
 
 Sunshine Cake piled with Marshmallow Filling and 
 Whipped Cream. 
 
 Coffee. Dipped Creme d'menth Cherries. 
 
 Luncheon Menu 
 
 Fruit cup. 
 
 Mushrooms in Puff Paste Cases. 
 Potato Croquettes. Peas. 
 
 Olives, Cream Cheese, Nut and Lettuce Salad. 
 
 Roston Rrown Rread Sandwiches. 
 Angel Parfait. Mocha Cakes. 
 
 Coffee. 
 
il 
 
 A CORN LUNCHEON 
 
 IF YOU are an early fall bride, and wish to show your ap- 
 preciation of the many pretty pre-nuptial courtesies extended 
 to you by your bridesmaids and more intimate friends, you 
 will find a corn luncheon one of the most easily executed of bright 
 ideas. The table may be covered with one of your wedding gifts, 
 a dainty damask luncheon cloth; have for a center piece ears of 
 corn forming an elongated inclosure. Select only perfect ears of 
 corn, and have the pale green husks drawn back and made to lie 
 flat, like the petals of a flower; from them should rise the pearly 
 ears of corn, standing upright partly veiled in filmy corn silk. 
 Arranged within and overrunning this enclusure should be bright 
 blue cornflowers and asparagus fern. Both are so enduring that 
 no water will be required, so the greens and flowers may be ar- 
 ranged in a loose mass, the greens trailing down the table towards 
 either end, and whenever they encounter a candle-stick, wreathing 
 themselves about it. The candle-sticks should stand in a row down 
 the table, and two on each end; they may be made from the long 
 round boxes in which gas mantles come, covered with corn husks; 
 a drop of glue in the top of these will make the candle secure. 
 Little canoes made of cardboard covered with corn husks, will make 
 nice cases to hold the salted almonds and salted popped corn. 
 At each place have a wonderful corn husk doll, bearing an armful 
 or corn flowers, tied with pale creamy ribbons. On one end of 
 the ribbon bow write the guests name and on the other side the 
 date. 
 
LUNCHEON— Continued 
 Serve the following menu: 
 
 Cream of Corn Soup 
 Corn Oysters Sliced Cucumbers 
 
 Corn Timbales 
 
 Mousseline Sauce 
 
 Hot Corn Meal Gems 
 
 Green pea and lettuce mayonnaise in corn husk baskets 
 
 Pimiento Cheese and Olive Sandwiches 
 
 Apricot Sherbet in Green Jelly cups 
 
 Sunshine Cake Corn Crisps 
 
 Coffee 
 
 A few of the dishes are given in detail 
 
 Cream of Corn Soup 
 
 Mash the contents of a can of corn as fine as possible, place 
 in double boiler with a quart of milk and cook one-half hour. 
 Place in sauce pan three tablespoons of butter and one of minced 
 onion. Cook slowly ten minutes and add three tablespoons of 
 flour; cook until frothy and then add salt and pepper and stir 
 into the corn and milk. Cook ten minutes more and then rub 
 through puree sieve. Beat well the yolks of three eggs, mix with 
 one-half cup of cream, pour into the soup, cook one minute, stirring 
 meanwhile, and serve with croutons. 
 
 Corn Timbales 
 
 To one cup grated corn pulp, add one cup of milk, one tea- 
 spoon each of chopped parsley and onion juice, one of soda cracker 
 rolled fine and one teaspoon of salt. Beat two eggs until light, add 
 to the other ingredients. Pour into buttered timbale molds, cool 
 in a slow oven, the molds standing in a pan of hot water until the 
 centers are firm; invert on a pretty dish, garnished with parsley 
 and pour over each timbale a spoonful of sauce. 
 
 Mousseline Sauce 
 
 Beat one tablespoon of butter to a cream; add the yolks of 
 three eggs, one at a time, then add three tablespoons of lemon 
 juice, one-half teaspoon of salt and dash of cayenne. Cook over 
 hot water until the sauce thickens, then add another tablespoon 
 of butter and half cup of sweet cream; when sauce is hot, serve. 
 It should be quite thick and frothy. 
 
 The timbales may be cooked some time in advance and re- 
 heated by standing them in hot water as the oven will be required 
 for the gems. 
 
LUNCHEON— Continued 
 Hot Corn Gems 
 
 Cream one tablespoon of butter and one of sugar, add the 
 yolks of two eggs and mix well; place in the flour sifter one and 
 one-half cups each of white flour and corn meal, one teaspoon of 
 salt and two teaspoons of baking powder; add this gradually to 
 the egg mixture with one and one-half cups of sweet milk; fold 
 in lightly the stiffly beaten whites of the eggs and pouri nto gem 
 pans. Bake thirty minutes in a hot oven. This amount will 
 make twenty-four gems. 
 
 Mayonnaise of Peas 
 
 Mix two cups of cooked chilled green peas and one-fourth 
 pound of blanched almonds chopped fine with one-half cup thick 
 mayonnaise, to which has been added cream whipped stiff. Make 
 little square or oblong baskets of card board, cover with corn 
 husks; a strip of cardboard covered with husk serving as a handle. 
 Fasten a few blue cornflowers to the side and to the handle; line 
 with waxed paper then with pale green lettuce leaves, allowing the 
 leaves to come up about the sides. Fill with mayonnaise of peas, 
 placing a spoonful of the mayonnaise on top. This forms a pretty 
 color effect. Fresh roasted peanuts may be added. 
 
 Apricot Sherbet in Jelly Cups 
 
 Mix a pint of apricot pulp, the juice of two oranges and the 
 grated rind and juice of one lemon; add one pint of syrup (made 
 by cooking for ten minutes two cups sugar and one cup water). 
 Freeze in the usual way. 
 
 For the jelly cups, make a lemon jelly by softening one ounce 
 of gelatine in one-third cup of cold water, add one pint boiling 
 water, stir until dissolved; add one cup sugar and when cool, 
 the grated rind of one lemon and the juice of four; stir in enough 
 spinach green to give a pretty green tint, and mold in little border 
 molds, or patent charlotte russe molds. When firm turn out and 
 fill the hollow centers with the sherbet, which may be topped with 
 a spoonful of whipped cream and sprinkled with candied mint 
 leaves. 
 
 Corn Crisps 
 
 Pop some corn and place in a large kettle; boil one cup of 
 molasses, one cup of sugar and one-half cup of vinegar until it 
 crisps when dropped in cold water; pour this over two quarts 
 of corn, measured after popping. Stir well with a long handle! 
 spoon. When mixed pour in a shallow baking pan that has been 
 lined with waxed paper; press it down firmly, lay a piece of waxed 
 paper and over this a board smaller than the top of pan, so it will 
 fit upon the mixture. On this place two or three flat irons. The 
 next day remove the weight, board and paper, turn onto a clean 
 board, remove paper from bottom and with a very sharp knife 
 cut into slices. Lay these to dry, then wrap in paraffin paper, 
 or pile as they are on a pretty green plate. 
 
*>*^£D-.-.« 
 
 CHAFING DISH REVELATIONS 
 
 THE CHAFING dish was not invented for the sole delight of 
 a college girl, or the concocting of a Welch Rarebit. Chafing 
 dish cookery is necessarily restricted to certain dishes, and 
 while it cannot be used for all purposes, it is possible to boil, 
 broil, stew and fry provided the right kind of materials are used. 
 Realizing that it is not always convenient to start a hot fire in 
 the kitchen if a warm lunch is desired after an evening's enter- 
 tainment, and recognizing the peculiar adaptability of the chafing 
 dish to purposes of this sort, as well as in one item of domestic 
 economy-made-over dishes — it's value is unquestioned and should 
 place it among the necessary utensils of the household. 
 The fact that there is no necessity for lighting the lamp until the 
 last moment, and that it may be extinguished as soon as the 
 materials are cooked, is a great factor in it's favor and makes 
 alcohol really a cheap fuel. The left-overs of beef, veal, game, 
 chicken or fish may be converted in a few minutes into most 
 dainty viands. To the young homemaker with but one maid, 
 or indeed, no maid at all, the chafing dish is the veriest helping 
 hand. The Monday lunch or supper is quickly gotten without 
 the use of stove or kitchen; and so again the Sunday night supper, 
 and the little informal company lunches afternoons and evenings. 
 Unless the work is arranged in a systematic manner, however, 
 confusion will result. As recipes call for butter by tablespoonfuls 
 which really means an ounce, cut butter in squares of an ounce, 
 drop in ice water for a moment, and then with your butter paddles 
 roll them into balls. Arrange neatly on a pretty dish and stand 
 in the refrigerator for use. Fill a small bowl with flour and have 
 sugar, salt, pepper (white and cayenne), and a little butter dish 
 containing a bulb of garlic accurately measured, ready for use. 
 Measure and put onion and lemon juice into tiny pitchers. 
 
 If whipped cream is to be used prepare it in advance, place 
 it in a bowl and keep in a cool place until required for use. Have 
 the meat seasoned and ready to form into whatever cooked dish 
 is to be prepared. Grate the cheese and have the eggs washed and 
 in a separate dish. Wash the parsley and cress. If toast is to 
 be used prepare it in the gas oven or over a coal fire, for toasting 
 cannot be properly done on a chafing dish. By doing all this be- 
 forehand your work at the last moment will be greatly lessened. 
 
CHAFING DISH REVELATIONS— Continued 
 
 Chicken saute, omelets and egg dishes, creamed dishes, fish 
 savouries, stews and light ragouts are the most suitable for the 
 chafing dish. When slow cooking is required for creams, rare- 
 bits and sauces the hot water pan should always be used. Use 
 always the blazer for frying or broiling. The chafing dish may 
 be made of any common metals and may cost from seventy-five 
 cents to seventy-five dollars. So far as the results accomplished 
 are concerned, all are about alike. An alcohol filler is a con- 
 venience. Place chafing dish on a tray to avoid accident from 
 overflow of alcohol, or the dropping of a match on the table cloth. 
 The chafing dish may be placed on the table before the hostess. 
 Put all necessary materials that must be measured with a spoon 
 on the right hand side, also the butter balls, seasoning in bowls, 
 and the milk, or cream to be used measured and put into little 
 pitchers on the left; also on the right place a teaspoon, a table- 
 spoon for measuring, a long chafing dish spoon and a serving 
 spoon. See that the lamp is filled and matches at hand before 
 being seated. If a recipe calls for butter and flour rubbed to- 
 gether, these may be in the chafing dish before serving time. 
 Always use Kitchen Boquet for browning; this saves time in 
 waiting for butter to brown and makes a more wholesome and 
 palatable sauce. 
 
 Chafing Dish Breakfast Chafing Dish Luncheon 
 
 Grape Fruit. Bouillon. 
 
 Cream of Wheat with cream. Deviled Oysters. Rolls. 
 
 Blanket of Chicken. Filled Celery. 
 
 Toast Points. Coffee. Wafers. Cocoa. 
 
 Chafing Dish Dinner 
 
 Oyster Cocktail. 
 Sweetbreads a la Newberg. Rolls. 
 
 Lettuce with Grape Fruit. French Dressing. 
 
 Peanut Cream Sandwiches. 
 Cupid's Butter. Coffee. 
 
 Cheese. 
 Sweetbreads a la Newberg 
 
 Wash one pound of sweetbreads and cover with boiling 
 water seasoned with salt, pepper and lemon juice. Simmer 
 about twenty minutes or until tender, and drain well. Cover 
 with cold water and when cool break into rather large pieces, 
 removing all skins. Make a white sauce with one-fourth cup 
 each of butter and flour, and a cup each of thin cream and white 
 stock and season well. Add to sweetbreads, one-fourth cup 
 each of pimientos and green peppers, cut into pieces (parboiling 
 the latter before using), and when scalding hot stir into two 
 egg yolks blended with a little cream; add four tablespoonfuls of 
 sherry and serve in pattie shells or on toast. 
 
CTT=TW " [■■ ■ I MA 
 
 GENERAL DIRECTIONS FOR MAKING CAKE 
 AND REGULATION OF OVEN FOR RAKING 
 
 OAF CAKES (if made with butter or com- 
 pound) should bake an hour and a half. Heat 
 the oven with one burner five minutes and have 
 that about half on during the first forty-five minutes 
 as cake should not brown before that. Increase 
 heat slightly the next twenty-five minutes, and turn 
 single burner on almost full the last twenty minutes. 
 A pan of hot water on bottom of oven for two-thirds 
 of the time is helpful in baking all cakes. Use the 
 middle slide of oven, and the cake may be covered during pro- 
 cess of raising. If pans are to be oiled, they may be oiled and 
 lightly dusted with flour. Sift flour before measuring, then sift 
 three or four times. Measure and have all ingredients at hand. 
 Cream butter, or compound until smooth; gradually add sugar 
 and beat until light and creamy. If yolk of egg is used it 
 should be well beaten and added to butter and sugar. Add 
 milk, a little at a time, alternately with the flour, reserving 
 half a cup of flour, in which sift baking powder and add to cake 
 mixture; stir and beat all well together. Whip whites of eggs 
 stiff, but not dry, and lightly add at the last. See that the 
 mixture comes well to the sides and corners of pan. When done, 
 allow loaf cake to remain in pan until cool, when it will come 
 out easily. 
 
 RECIPES FOR CAKES, 
 
 FILLINGS AND ICINGS 
 
 Layer Cakes 
 
 (To bake twenty-five minutes) 
 
 Use both burners to heat oven ten minutes before placing 
 cake in oven. Turn burners out, bake ten minutes with gas out 
 and relight front burner, leaving cake in fifteen minutes longer. 
 When baking a white layer cake, a very delicate and elusive 
 flavor may be obtained by placing two or three rose geranium 
 leaves in the bottom of the pan. Remove them when the cake is 
 put together. 
 
RECIPES FOR CAKES— Continued 
 Angel Food Cake 
 
 Heat oven as for loaf cake and bake cake for twenty minutes 
 with single burner about two-thirds on, when cake should be light. 
 Do not open oven door during that time. Then increase heat 
 slightly with single burner and bake until cake is a very light 
 brown, settles even and rebounds from touch. This should bake 
 from forty to fifty minutes. Invert pan when taken from oven 
 but do not remove cake until cold. 
 
 The Cake Walk 
 
 "Said the butter to the sugar, 'Will you dance tonight with me, 
 'At the cake walk to be given in the Yellow Bowl? 'Twill be 
 'The smoothest thing you e'er were in before the evening's end, 
 'And the swellest for the Eggs and Baking Powder will attend; 
 'Spring Wheat Flour will come also and Sweet Milk, too, will be 
 
 there — 
 'She's the cream of all the gath'ring and as rich as she is fair, 
 'And both Nutmeg and Vanilla may come as a special favor, 
 T hope they will, their presence to the whole thing would add flavor. 
 'Tall Granite Spoon will lead us through the dance's mystic maze; 
 'He will take us 'round and 'round in a sort of polonaise. 
 'It's sure to be exclusive and a very fine affair 
 'For only the most proper of ingredients will be there; 
 'Yet it's whispered low that later, after the cake walk turn, 
 'The party all together to the Oven will adjoin; 
 'And if that's true I'll wager a dollar to a dime 
 'The whole affair will wind up with a very hot old time." 
 
 Brides Cake 
 
 Cream one-half cupful of butter, and add by degrees one 
 and one-half cupfuls of sifted granulated sugar and cream until 
 smooth. Measure two cupfuls of sifted flour and sift five times, 
 to one-half cup of this add two level teaspoonfuls of baking powder 
 and set aside. To the creamed butter and sugar add one-half 
 cupful of milk alternating with the flour; add one-half teaspoon- 
 ful of pineapple extract together with a few drops of strawberry. 
 Stir and beat well (five to ten minutes). Add flour in which has 
 been sifted the baking powder, then lightly add the well beaten 
 whites of six eggs. Bake in two layers about twenty-five minutes. 
 Put together with marshmallow icing. 
 
 Angel Food 
 
 Measure one cupful sifted flour and sift twelve times and 
 measure one and one-half cupsful of sifted granulated sugar and 
 sift six times. Add a salt spoon of salt to eleven eggs and whip 
 until frothy, add one teaspoon of cream of tartar and whip stiff. 
 Add sugar gradually and lightly, then fold in the sifted flour, add 
 a teaspoonful of equal parts strawberry, almond and lemon ex- 
 tract or any flavoring desired and bakeJn a tube pan. Cover 
 with marshmallow icing flavored with a few drops of rose extract. 
 Do not grease pan. 
 
RECIPES FOR CAKES— Continued 
 Feather Cake 
 
 Cream three-fourths cup of butter, or two-thirds cup of 
 Cottolene with one and one-half cupfuls of sugar. Add two- 
 thirds cup of milk alternately with three cupfuls of flour sifted 
 with one teaspoonful of salt and three of baking powder (sift 
 five times), flavor with one teaspoonful of whiskey and one-half 
 teaspoonful each of vanilla, almond and lemon extract. Add 
 stiff whites of six large eggs and bake in a loaf. A tube pan is 
 preferred. 
 
 Sunshine Cake 
 
 To the yolks of six fresh eggs add one cupful of granulated 
 sugar, two tablespoonfuls cold water, one tablespoonful of vine- 
 gar, one teaspoonful of vanilla and one salt spoonful of salt and 
 beat hard fifteen minutes by the clock. The mixture should be 
 light, thick and lemon colored. Add one salt spoonful of salt to 
 the whites of the eggs and whip stiff, then cut and fold into the 
 egg and sugar mixture. Fold in one cupful of pastry flour which 
 has been sifted several times. Bake in ungreased pan slowly 
 about forty minutes and cool in pan inverted. Serve as a plain 
 cake or with a very sharp knife the cake may be cut into two layers 
 and put together with an almond cream filling. The success of 
 the cake depends upon the proper beating of the egg and sugar 
 mixture and the delicacy of folding in whites of eggs and flour. 
 It is delicious and wholesome. If baked in a wood or coal stove 
 no wetting is required. 
 
 Mocha Cakes 
 
 Cream one-fourth cupful of butter with three-fourths cup- 
 ful of sugar and add two well beaten eggs. Sift one and one-half 
 cupfuls of flour with two teaspoonfuls of baking powder, and add 
 to butter and sugar mixture with half a cup of milk. Flavor 
 with vanilla or a tablespoonful of strong coffee. Bake in gem 
 pans. When cold brush the sides lightly with white of egg which 
 has been beaten just enough to spread, and roll in finely ground 
 nuts. Make a butter icing by creaming one-fourth cup of butter 
 with one cup of powdered sugar, one egg yolk and flavor of strong 
 coffee and spread over top of cakes; then cover with ground nuts 
 patting on lightly with the hands. Delicious for luncheon or tea. 
 
 Apple Sauce Cake 
 
 Cream three-fourths cup of butter with two scant cupfuls 
 of sugar and add two well beaten eggs without separating them. 
 Add one tablespoonful of cinnamon and one scant tablespoonful of 
 cloves. Beat well. To two cupfuls of apple sauce cooked dry 
 add two teaspoonfuls of soda, add this to the first mixture, then 
 add three and one-half rounding cupfuls of flour, which has been 
 sifted several times, and one cupful of chopped nuts and one 
 cupful of seeded and floured raisins. Bake in a greased tube pan 
 an hour and a half as you would any loaf cake. No other wetting 
 than the apple sauce is needed and the batter should be stiff 
 enough to drop from a spoon. 
 
RECIPES FOR CAKES— Continued 
 Marguerites 
 
 Beat the white of one egg very stiff, adding one tablespoon- 
 
 ful of granulated sugar and two of powdered sugar. Add as 
 
 many chopped nuts as the mixture will take, pile on saltine 
 
 wafers and brown lightly in a slow oven. 
 
 Marshmallow Icing 
 
 Boil one cup granulated sugar with one-third cup of water 
 until it will spin a thread from the spoon. Have ready eight 
 marshmallows cut in fourths, pour into the syrup and pour all 
 slowly over the stiffly beaten white of one egg. Flavor with a 
 few drops of rose, or strawberry and pineapple, beat until smooth 
 and cover cake at once. 
 
 La France Icing 
 
 To one-fourth cup of the juice from Maraschino cherries 
 add confectioner's sugar (about one and one-half cups), until 
 thick enough to spread, and use at once; cover with finely chopped 
 pistachio nuts. 
 
 Chocolate Icing 
 
 Mix three tablespoonfuls of grated chocolate with three of 
 hot cream and gradually mix into this two cupfuls of confectioner's 
 sugar. 
 
 Almond Cream Filling 
 
 Beat the yolks of three eggs and add one tablespoonful of 
 pulverized sugar; then add one teaspoonful of corn starch made 
 smooth with a little milk. Boil one cupful of sweet cream, stir 
 in the first mixture and cook over hot water until thick. Add 
 half a pound of almonds, blanched and chopped. Very nice 
 filling for sponge cake. 
 
 Marshmallow Filling 
 
 Cut half a pound of marshmallows into small pieces and 
 soak them in cream until soft. Drain and beat the mixture 
 smooth, adding two tablespoonfuls of sherry or other flavoring. 
 Blend lightly with a pint of sweetened whipped cream which is 
 firm enough to hold it's shape. Spread between layers of cake 
 and on top and sprinkle with crushed crystalized rose leaves or 
 finely chopped conserved fruits. 
 
 Lemon Filling 
 
 To one cup of sugar add the grated rind of one and juice 
 of two lemons, also two tablespoonfuls of water. Boil about 
 five minutes, add two beaten egg yolks and when slightly thickened 
 cool and spread between layers of cake. 
 
 Mocha and Burnt Almond Frosting 
 
 Cream one-half a cup of butter with one and one-half cups 
 of powdered sugar, and work into this very strong coffee, to spread 
 easily. Cover one layer of cake, place the other over it and spread 
 frosting over the entire cake. Have ready blanched almonds 
 well dried, browned in the oven and chopped fine; sprinkle over 
 the cake. Juice of half a lemon adds to the flavor of this frosting. 
 
PIES AND PUDDINGS 
 
 Pastry 
 
 Have flour and shortening very cold before mixing. Sift 
 together three times, one and one-half cups of flour and one-half 
 teaspoon of salt; add one-third cup of butter and lard packed to- 
 gether, cutting it in with a knife, and add just enough ice water 
 to hold it together. Roll out, spread with three teaspoons of 
 butter beaten to a cream and fold to make three layers; turn, 
 roll out and fold for the third time, put in cloth and place on ice. 
 This pastry dough may be kept for a day or two, if kept on ice, 
 making it possible to prepare a pie in a very few minutes when 
 short of time. 
 
 Lemon Pie Filling 
 
 Moisten two level tablespoons corn starch with one-third 
 cup of cold water and use this to thicken one cup boiling water. 
 Cook three minutes add one cup sugar, two tablespoons of melted 
 butter, the juice of two and grated rind of one lemon. Pour 
 over three beaten yolks. Bake in open crust and cover with 
 meringue of whites of three eggs and six tablespoons of powdered 
 sugar. Brown in slow oven and serve cold. 
 
 Berry Pies 
 
 For barberry, cherry or gooseberry, beat two eggs well for a 
 quart of fruit, and beat into them a cup and a half of sugar sifted 
 with one-fourth cup of flour. Add a little salt and mix thoroughly 
 with the fruit; place in pan lined with pie crust, dot with bits of 
 butter, cover and bake. 
 
 Pumpkin Pie a la Whipped Cream 
 
 To each quart of strained pumpkin add while hot two table- 
 spoonfuls of butter, one quart of milk, two cups sugar, two eggs, 
 one teaspoonful of ginger, one teaspoonful of ground cinnamon 
 and one grated nutmeg. Serve covered with whipped cream. 
 
PIES AND PUDDINGS— Continued 
 
 Steamed Pudding 
 
 Mix together one cup brown sugar, one cup chopped suet, 
 one-half cup Orleans molasses, one teaspoon cinnamon, one tea- 
 spoon cloves, one-half nutmeg grated, one pound of seeded raisins 
 and one-half cup nut meats; dissolve one teaspoon of soda and 
 one of baking powder in one-half cup of sour milk and add to two 
 well beaten eggs. Mix all ingredients together and thicken with 
 flour. Steam two and one-half to three hours in baking powder 
 cans. Serve with a hot sauce. 
 
 Woodford Pudding 
 
 Cream together one-half cup of butter and one cup of sugar; 
 add three well beaten eggs and one-fourth cup of sour milk in 
 which has been dissolved one scant teaspoon of soda, alternating 
 with three-fourths cup of sifted flour. Add one cup raspberry 
 jam and bake slowly in a tube pan. Serve either hot or cold, 
 with lemon cream sauce. 
 
 Berry Pudding 
 
 Put two quarts of berries in a baking dish and over the berries 
 pour this batter: Sift two heaping teaspoons of baking powder 
 with one cup of flour; add a beaten egg to one cup of milk and beat 
 in the flour; add one cup of soft butter and bake in a moderate 
 oven. Serve hot with cream or a pudding sauce. 
 
 Baked Indian Pudding 
 
 Five large spoons of cornmeal, five large spoons grated 
 bread crumbs, one cup Orleans molasses, one teaspoon ginger, 
 one quart milk. Scald the milk and pour in the other ingredients 
 allowing it to just come to a boil and pour into a deep buttered 
 dish. After the pudding is in the oven pour in one cup more of 
 cold milk while stirring. After it has baked two hours in a mod- 
 erate oven add one cup more of cold milk and bake an hour longer 
 Do not stir. Cover with a plate or earthenware dish the last 
 hour. Serve with hard sauce. 
 
RECIPES FOR PUDDING SAUCES 
 
 Lemon Cream Sauce 
 
 Cream one-half cup of butter and one and one-fourth cups 
 sugar. Add the grated rind of a lemon and four tablespoons 
 lemon juice. Reat thoroughly, heat over hot water and add a 
 little nutmeg when ready to serve. 
 
 Hard Sauce 
 
 Cream four tablespoons of butter, add one cup powdered 
 sugar, and cream; add beaten white of one egg, one teaspoon 
 lemon juice and beat well. Pile lightly in a dish and sprinkle 
 with nutmeg. 
 
 Fruit Sauce 
 
 Mix together one cup fruit juice, one-half a cup of sugar 
 and one teaspoon of corn starch (made smooth in a little water). 
 Roil all together eight minutes; strain and serve hot with hot 
 desserts and cold with cold desserts. 
 
 Hot Chocolate Sauce 
 
 To one cup of boiling water add one cup of sugar and a 
 stick of cinnamon and boil about five minutes. Dissolve four 
 tablespoonfuls of corn starch in one-fourth cup of water, and four 
 tablespoonfuls of grated chocolate in one-half cup of milk. Roil 
 all together five minutes and serve. 
 
 Seafoam Sauce 
 
 Rub to a smooth cream two tablespoonfuls of butter with 
 one cupful of powdered sugar. It should then be beaten to a 
 light foamy froth; to this gradually add the stiffly beaten whites 
 of two eggs. Have ready one-half cup of scalding cream and 
 beat into the foam just before serving. Flavor with vanilla and 
 almond extract. Sherry also may be used. 
 
I 
 
 DAINTY DESSERTS DAINTILY SERVED 
 
 NTO a champagne glass put one heaping table- 
 spoon of vanilla ice cream, and over this place one 
 tablespoon of orange sherbet. Have in readiness 
 sweetened whipped cream and force through pastry tube 
 into rosettes over the top of each glass. Sprinkle with 
 chopped pistachio nuts, add a Maraschino cherry and 
 serve on a dainty plate with a sprig of fern. 
 Make individual rose cups of American Beauty rose petals 
 secured to a white paper doily with library paste, fill with uncolored 
 ice cream of any flavor desired, and serve. 
 
 Make squares or triangles of Long Branch wafers, tied to- 
 gether with ribbon a half inch wide, shade of flowers and candles 
 being used; lay these forms on a dainty plate on which has been 
 laid a paper doily and fill with ice cream or sherbet. This is 
 also an attractive way to serve any of the dainty salads. The 
 ribbons may be untied by the guests and the wafers eaten with 
 the salad. 
 
 Cupid's Butter 
 
 Press the yolks of four hard cooked eggs through a vegetable 
 ricer, add gradually to a cup of butter beaten to a cream; then 
 add one-third cupful of powdered sugar, a little grated orange peel, 
 one teaspoonful of orange juice or a scant teaspoonful of orange 
 extract. Fill into a pastry bag with a star tube at the end, and 
 press into a serving dish; surround with thin slices of angel cake 
 and serve. 
 
 Lemon Sherbet 
 
 Mix together two cupfuls of sugar and the juice of two large 
 lemons. Have ice cream container packed in crushed ice and 
 salt. Pour in the sugar and lemon mixture, add two and one- 
 half pints of milk and one pint of cream; adjust lid and commence 
 freezing at once. Turn rapidly for five minutes, packing ice and 
 salt well around and over top of container. Continue freezing. 
 The mixture should be well frozen in ten to fifteen minutes. Re- 
 move dasher, place cork stopper in the lid, pack well and let 
 stand to ripen. 
 
 Biscuit Glace 
 
 Beat together until light and lemon colored the yolks of two 
 eggs with a scant half cup of sugar. Add one pint of double cream 
 which has been wipped stiff and drained, then add the stiffly 
 beaten whites of two eggs. Separate the mixture into three 
 quantities; color one part pink with a few drops of fruit coloring 
 and flavor with strawberry; color another part green with a few 
 drops of spinach green, flavor with pistachio or almond extract. 
 Flavor the third quantity which has been left uncolored, with 
 
DESSERTS— Continued 
 
 one-half teaspoon of pineapple. Turn into a brick ice cream 
 mold, one layer upon another, over which lay paraffin paper, cover 
 with lid and pack in salt and ice four to six hours. When ready 
 to serve, let molds stand two inches in a pan of water merely a 
 second. Slip a knife around edge of cream, turn out on a pretty 
 serving dish, lay a rose on the dish and serve from the table. 
 Slice and serve as you would brick ice cream. You will enjoy 
 the pleasure your guests display over this dainty dessert. 
 
 Cranberry Frappe 
 
 Cook one quart of selected cranberries in plenty of water 
 untill well done. Rub through a colander, add two cupfuls of 
 sugar, juice of one lemon and enough cold water to make three 
 and one-half pints. Freeze to the consistency of snow. You may 
 prepare the cranberry mixture while getting breakfast and set 
 aside to cool. This is exceedingly nice served with turkey. 
 
 Strawberry Mousse 
 
 Whip one pint of double cream very stiff, drain and lightly 
 stir in two cups powdered sugar, one-half cup of blanched and 
 chopped almonds, one quart of slightly mashed strawberries. 
 Pour into mold with a tube, cover with paraffin paper, and after 
 lid is on bind the edge with strip of buttered cloth, to prevent 
 salt from reaching the cream; then pack in crushed ice and 
 salt, let stand four hours or longer. When ready to serve, 
 invert on a serving platter, fill cavity with halved sweetened 
 berries, and surround with whipped cream slightly sweetened 
 and flavored. 
 
 Punch Royal a la Yuletide 
 
 Turn three half-pint glasses of California plum jelly (currant 
 jelly if you prefer) into a sauce pan, add one cupful of boiling water, 
 and stir until jelly dissolves. When cold add the juice of four 
 oranges and three lemons, one small can of grated pineapple, 
 the juice from one pint of Maraschino cherries, the cherries cut 
 in bits and one cupful of sugar. Freeze to the consistency of 
 snow. Serve in glass cups with a sprig of holly tied with a red 
 ribbon to the handle of each. 
 
 Pear Parfait 
 
 The most delicious of all pear desserts is a parfait. Stir 
 slowly into the well beaten yolks of four eggs one cup of syrup 
 drained from preserved pears, one-half cup of sugar, and cook 
 over hot water until thick as custard. Remove from the fire 
 and beat until cool. Fold in lightly one pint of double cream 
 whipped dry; then fold in lightly one cupful of macaroon crumbs, 
 pour into a wet mold, cover closely, bind with a buttered cloth and 
 pack in crushed ice and salt four hours. Invert on a chilled platter, 
 garnish with whipped cream and little mounds of red currant 
 
 jelly. 
 
"Sweets to the sweet, 
 
 "Doth the maxim declare; 
 "But have it made known 
 
 "How the lady fair 
 "For herself may prepare 
 
 "A sweetness all her own." 
 
 Cooked Fondant 
 
 To every two measures of granulated sugar use one measure 
 of water. It is best to cook only two cups of sugar at a time. 
 Dissolve the sugar well before putting over the fire, but do not 
 stir while cooking. Boil hard until the syrup will form a soft 
 ball when a spoonful is dropped in a glass of ice water. Take 
 from the fire and allow it to cool until you can dip your finger 
 in it; then beat hard until it creams, using a wooden spoon. 
 Turn onto a marble slab (or a biscuit board will do) and knead 
 until smooth. Put into a dish, cover with a cloth dipped in cold 
 water and wrung dry, and set aside for twenty-four hours. You 
 will find this smooth and creamy, and with different flavorings 
 and fruit colorings you have a delicious foundation for all nut 
 creams and other varieties of candies. 
 
 Chocolate Coating 
 
 Grate half a pound of unsweetened chocolate, add two squares 
 of paraffin shaved fine, place in bowl having a round bottom 
 and set over a teakettle of boiling water, stirring until the mixture 
 is melted. Have fondant molded into creams and dip one at a 
 time, and drop them with a dipping fork onto oiled paraffin 
 paper. The coating becomes firm at once. 
 
 Strawberry Creams 
 
 Fill a teacup with fondant and set over a teakettle of hot 
 water to melt. Flavor with pineapple or lemon juice. And tint 
 very delicately with green or pink color paste, or leave the fondant 
 uncolored. When thoroughly melted (a teaspoon of hot water 
 may be added to facilitate melting), dip large, firm berries, one 
 at a time, and set on paraffin paper. They will harden at once. 
 These dainties must be eaten soon after being creamed, though 
 white grapes and cherries dipped in the same way, are not so 
 perishable. Do not stem any of the fruit before dipping. 
 
MEASURING HINTS 
 
 A cupful of liquid means all the cup will hold. 
 
 A spoonful of liquid means all the spoon will hold. 
 
 Salt, flour, seasoning, spices, butter and all solids are measured 
 level. 
 
 To measure a level spoonful, dip the spoon into the dry 
 material, taking up a heaping spoonful, then level it off even 
 with the edge of the spoon with a knife. 
 
 To measure a part of a spoonful, cut lengthwise of the spoon 
 for the half and crosswise for the quarter. 
 
 A teaspoonful of butter melted should be measured before 
 melting. 
 
 A teaspoonful of melted butter should be measured after 
 being melted. 
 
 Measure a cupful of cream whipped before it is whipped. 
 
 Measure a cupful of whipped cream after it is whipped. 
 
 Always sift flour and powdered sugar before measuring. It 
 is well to sift salt, baking powder, spices and soda also before 
 measuring. If measured in a solid state before sifting much more 
 than the quantity called for will be used. 
 
 Have two glass measuring cups on hand. One for dry, and 
 one for wet materials. These cups with fourths marked on one 
 side and thirds on the other, may be purchased at any depart- 
 ment or hardware store, for five cents each. 
 
 Do not dip measuring cup into flour or sugar, but fill with a 
 spoon or scoop, and without shaking it down, mound slightly 
 and level it off with a case knife. 
 
 In measuring butter or lard pack solidly into cup or spoon, 
 and level with a knife. 
 
 All the recipes in this little book call for level measurements, 
 unless otherwise stated. In order to have good results in cooking, 
 careful measurements are necessary. The proper combining of 
 ingredients is of equal importance with accurate measuring. 
 Stirring is the method used in most kinds of cooking, sometimes 
 alone and sometimes followed by beating, as in cake-making. 
 
 When a recipe says to "stir" a mixture, it means to stir it 
 round and round, widening from center to outside, blending the 
 materials. 
 
 "Beating" means turning the ingredients over and over. 
 Always let the bowl of the spoon touch the bottom of the mixing 
 bowl, bringing the under part to the top and across to the op- 
 posite side. Repeat this until all the air cells possible have been 
 incorporated with the mixture. 
 
 "Cutting" and "folding in" is done to blend one ingredient 
 with another after each has been beaten till light. It is done by 
 cutting down from top to bottom with a spoon and then carefully 
 and quickly turning over the mixture from the bottom of the 
 dish till it comes to the top. Only enough "cutting" and "folding" 
 should be done to barely blend the materials without breaking 
 the air cells. 
 
TABLE OF COMPARATIVE PROPORTIONS 
 
 2 cups flour equal one-half pound. 
 
 2 cups liquid equal one pint. 
 
 1 cup liquid equal one gill. 
 
 1 pint milk or water equal one pound. 
 
 1 tablespoonfuls liquid equal one-half cup. 
 
 1 cup solid butter equal one-half pound. 
 
 1 tablespoonful soft butter, rounded, equal one ounce. 
 
 Butter the size of an egg equals two ounces, or one-fourth cup. 
 
 1 pint granulated sugar equals one pound. 
 
 2 cups pulverized sugar equals one pound. 
 
 1M cups powdered sugar equals one-half pound. 
 1 heaping tablespoonful of sugar equals one ounce. 
 
 1 pint brown sugar equals thirteen ounces. 
 
 3 cups corn meal equals one pound. 
 
 2 rounding tablespoonfuls flour equal one ounce. 
 
 1 pint finely chopped meat, packed solid equals one pound. 
 
 16 ounces equal one pound. 
 
 1 rounded tablespoonful coffee equals one ounce. 
 
 12 tablespoonfuls dry material equal one cupful. 
 
 9 large or 10 medium sized eggs equal one pound. 
 
KOOKEKY KRINKLES 
 
 WHICH MRS. NEWLYWED WILL BE GLAD 
 TO KNOW 
 
 The whites of eggs will whip more readily if a pinch of salt 
 is added to them. 
 
 If the eggs are placed in cold water for a time before being 
 broken, they will whip easily. 
 
 To prevent milk or cream from curdling when used in com- 
 bination with tomato, add a bit of bicarbonate of soda before 
 they are mixed. 
 
 A small quantity of bicarbonate of soda stirred into milk 
 or cream, will keep it from souring in hot weather. 
 
 Do not wash meats in water. Wipe them with a damp cloth. 
 
 A well beaten white of egg in which has been beaten a half 
 teaspoonful baking powder added to mashed potatoes, whipping 
 the potatoes hard before serving, will add to the looks and taste 
 of the dish. 
 
 In mixing liquids, add the liquid to the solid by degrees. 
 They will blend more easily. 
 
 If the cream seems too thin to whip, try placing the dish con- 
 taining it in another dish of cold water, leaving it there until 
 well chilled. Then put into a pan of hot water. You will find 
 that it will whip without difficulty. Or a drop or two of glycerine 
 added to the cream makes it whip readily and does not affect the 
 flavor of the cream. 
 
 Always separate the whites and yolks of eggs in cookery, un- 
 less the recipe specifically directs otherwise. 
 
 If you do not possess a pecan nut cracker, try soaking the 
 pecans over night in cold water. Next morning crack them on 
 end, the meats will come out without breaking. 
 
 At all 5 and 10 cent stores paraffin paper may be purchased 
 two rolls for 5 cents. Keep it in the kitchen. It serves a hun- 
 dred purposes and saves time. 
 
 Paper napkins, which may be purchased for 10 to 20c per 
 hundred, are also one of the kitchen economies. Use them in 
 draining croquettes, fritters and timbales. 
 
 If salt is put in the flour before it is wet, lumps will be avoided 
 in mixing the batter. 
 
KOOKERY KRINKLES— Continued 
 
 Cream that is too thin to whip may be made to do so by add- 
 ing the unbeaten white of an egg before beginning to whip it. 
 
 Plunge the vessel containing burned vegetables or cereals 
 into cold water and let it remain for a few minutes before pouring 
 the contents into another pan. This will do away almost entirely 
 with the disagreeable burned taste. 
 
 The color may be set in any colored cloth by placing the 
 garment in a pail of cold water, to which has been added a table- 
 spoonful of Epsom salts, and allowed to remain over night. The 
 next morning wring the garment and hang, without rinsing, in the 
 shade to dry. When dry wash in clean water. A little Epsom 
 salts may be added to the rinse water. 
 
 Time settling or deposit from water in a teakettle may be 
 gotten rid of entirely by boiling vinegar in the teakettle. The 
 lime can be removed without difficulty. 
 
 When taking salad to a picnic supper in the woods, put it in 
 a pail and push a small jar, or bottle, rilled with cracked ice into 
 the center. This will keep the salad in splendid condition for 
 hours. 
 
 Did you know salt hardens the gums, makes the teeth white 
 and sweetens the breath. 
 
 Weak and tired eyes are refreshed by bathing them with 
 warm water and salt. 
 
 Hemorrhage from tooth pulling is stopped by filling the 
 mouth with salt and water. 
 
 Weak ankles should be rubbed with a solution of salt water 
 and alcohol. 
 
 The young housekeeper will be filled with grief when she 
 discovers her dainty linens marred with fruit stains. She may 
 always be sure of white, stainless linen by having a quantity of 
 Javelle water on hand. 
 
 Dissolve two pounds of sal soda in two quarts of boiling water. 
 In another bowl dissolve one pound of chloride of lime in four 
 quarts of cold water. Put them together and set away in jars 
 or bottles. To remove stains from linen put one cupful of Javelle 
 water with one cupful of fresh water, dip linen for five minutes, 
 remove and rinse thoroughly. 
 
 To bleach white goods having colored embroidery, which 
 cannot be boiled after washing, put in an old pillow case which 
 has been dipped in strong blueing water and thoroughly dried. 
 Rinse and dry each article before putting in the pillow case. 
 Hang the case with articles in good, strong light for several days. 
 They will be perfectly white, and the embroidery will not fade. 
 
m 
 
 CLEANING DAY 
 MADE EASY 
 
 Almost anything -that has come in contact with sticky fly 
 paper can be thoroughly cleansed by sponging with kerosene. 
 The odor will soon evaporate if the article is exposed to the air 
 for a short time. 
 
 Covered furniture that is soiled can be made to look fresh and 
 clean if rubbed over with a soft cloth dipped in gasoline. This 
 will not harm the most delicate fabric, and the odor will pass 
 away when exposed to the air. Do not run any risk, however, 
 by using gasoline near the fire. 
 
 Oxalic acid and Javelle water are excellent for removing 
 ink stains. * 
 
 Boil pots and pans in water and washing soda. 
 
 If towel racks in kitchen and bath room are not nickeled, 
 paint them with at least two coats of white enamel paint, to avoid 
 the possibility of iron rust spots as well as for general cleanliness. 
 
 All kitchen and pantry shelves should be painted, both top, 
 and bottom, and if white enamel paint is used, paper can be 
 dispensed with. 
 
 You will find coal oil an excellent cleaning agent. Use a 
 cloth moistened with it to clean your stained floors, woodwork, 
 porcelain bath tub, and lavatory. . 
 
 If the>wh,ite porcelain of the sink becomes stained, wet and 
 sprinkle chloride of lime into it. Let stand about half an hour 
 and it will come white. 
 
 Equal parts of turpentine, boiled linseed oil and vinegar 
 make an excellent preparation for polishing furniture. 
 
 Turpentine and bees wax to the consistency of thin cream 
 makes a fine polish for leather upholstered furniture. 
 
 Go to your hardware merchant friend, who speaks to you 
 from these pages^ and purchase a dish drainer. Wash your 
 dishes, place in drainer, and pour scalding water over them; 
 let them set till dry; you will be surprised how clean they will 
 be. It saves time too. 
 

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