Class 
 
 Book JiBS__ 
 
 Copyright N^ 
 
 COPYRIGHT DEPOSIT. 
 
THE 
 
 ROCKY MOUNTAIN 
 COOK BOOK 
 
 BY 
 CAROLINE TRASK NORTON 
 
 Graduate from the Boston 
 School of Domestic Science. 
 
 Formerly Teacher of Cooking at the School of 
 Domestic Science, Denver, Colo. 
 
 This Book is adapted to cooking in both high and low altitudes. 
 
 All the receipts given have been thoroughly 
 
 tried by the author. 
 
 DENVER, COLO. : 
 The W. F. Robinson Printing Co. 
 
 1903. 
 
THE LtBf^A;:Y OF 
 CONGRE33, 
 
 Cn0vTit/Hrr pntwv 
 
 onrr p 
 
 <f> 
 
 
 Copyright, 1903, 
 By Caroline Trask Norton. 
 
 • • • • • 
 

 This book is dedicated to my Denver friends, whose words 
 of encouragement and appreciation have so greatly aided me 
 during my two years of work with them. 
 
PREFACE* 
 
 Knowing the difficulty of most people in this high altitude 
 to find their cooking always satisfactory, the author has en- 
 deavored to give them in this book the benefit obtained from 
 teaching and housekeeping in Denver, making high altitude 
 cooking a special study. The greatest difference between sea 
 level cooking and here is in the cakes. Most of the sea level 
 receipts can be used here by adding another egg to them, that 
 gives a delicious moist, rich cake. 
 
 Water boils at sea level at 212°. In Denver, where the 
 air is much lighter, it boils at 202°; therefore, it does not 
 get as hot here, so vegetables or anything boiled requires a 
 little longer cooking. 
 
 The luscious Boston baked beans can be cooked equally as 
 good here if soaked eighteen hours before parboiling. The 
 author has endeavored to make her receipts practical, whole- 
 some, and easily followed by the most inexperienced cooks. 
 She has not attempted giving much information on chemistry 
 and food values, leaving that for the cooking schools that are 
 becoming such a necessity all over the country. No girl's 
 education is complete without such a course. Girls should not 
 take upon themselves the most important position in life 
 without a thorough knowledge of its requirements. Such a 
 knowledge will enable them to feed their families intelligently, 
 inexpensively, and to give them the variety that the system 
 requires. 
 
 Food for invalids should be selected and cooked with the 
 greatest care. At the end of the book are given a few 
 receipts that can be used for invalids. Scientific cooking 
 should fill an important part in the training of a nurse. 
 
 The desire of the author will be obtained if the book 
 proves helpful to all who use it and inspires them with the 
 wish for more knowledge in the art of cooking. 
 
GENERAL RULES. 
 
 Be correct in measurements for perfect results. 
 
 Use a standard measuring cup. 
 
 Scald milk over hot water. 
 
 Cook vegetables in freshly boiled salted water. 
 
 To butter crumbs — one tablespoonful of melted butter 
 mixed with two tablespooufuls of crumbs. 
 
 To get the juice from onions, cut across the grain, cutting 
 in halves and grate. 
 
 Caramel. — Caramel is used for sauce and to color soups and 
 sauces. The flavor depends upon the degree to which the sugar 
 is cooked. Put one cupful of granulated sugar in a sauce pan, 
 stir until the sugar has melted and turned brown, then add 
 three-fourths cup of hot water; let it cook slowly until the 
 sugar has dissolved and cooked to a thin syrup. 
 
TABLE OF CONTENTS. 
 
 Page 
 
 Breads g 
 
 Breads with Baking Powder XI 
 
 Griddle Cakes jg 
 
 Cereals ^g 
 
 Soups 21 
 
 Cream Soups 30 
 
 Summer Soups 3g 
 
 Fish 3g 
 
 Shell Fish 45 
 
 Meats 54 
 
 Pork g3 
 
 Mutton and Lamb 67 
 
 Veal 72 
 
 Poultry and Game 73 
 
 Entrees 96 
 
 Fritters hq 
 
 Vegetables 120 
 
 Sauces 142 
 
 Puddings and Ice Cream Sauces 152 
 
 Cheese Dishes 158 
 
 Salads I61 
 
 Eggs 181 
 
 Sandwiches 191 
 
 Canapes 196 
 
 Pastry 198 
 
 Hot Puddings 207 
 
 Cold Desserts 224 
 
 Frozen Desserts 240 
 
 Cakes 259 
 
 Fillings for Layer Cake 275 
 
 Icings for Cakes 277 
 
 Gingerbread Cookies and Doughnuts 280 
 
 Compotes, Preserving Jellies and Pickles 284 
 
 Candies 296 
 
 Beverages 360 
 
 Invalid Cookery 307 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 BREADS. 
 
 Sift flour before measuring. 
 
 All measurements level, excepting baking powder. 
 
 Baking powder measured rounding with the side of the can. 
 
 One-half the amount of yeast can be used in the 
 following receipts if preferred and time will allow. 
 In all of the receipts given for bread or rolls with the 
 amount of yeast used the bread or rolls can be started 
 in the morning and finished by noon. 
 
 MILK BREAD. 
 
 cups of milk (scalded). 
 
 cake of compressed 
 yeast, dissolved in half 
 a cup of lukewarm 
 water. 
 
 2 teaspoonfuls salt. 
 1 tablespoonful of sugar. 
 Flour enough to make a stiff 
 dough — 6 or 7 cups. 
 
 Pour the hot milk over the sugar and salt. When 
 cool add the dissolved yeast cake, then with a knife 
 cut in the flour and knead for twenty minutes. Put 
 in a warm place to rise. When risen twice the bulk, 
 cut down and let rise again. Make out in two loaves 
 and a pan of biscuits, rise double the bulk in the pan. 
 Bake forty-five minutes. 
 
 MILK BREAD (With Sponge.). 
 
 Pour two cups of scalded milk on to one table- 
 spoonful of sugar, two teaspoonfuls of salt. When 
 cool add one yeast cake dissolved in one-half cup of 
 lukewarm water. Stir in three cups of flour, beat 
 well. Let rise until light and bubbly, about an hour, 
 
6 THE ROCKY MOUNTAIN COOK BOOK. 
 
 then add enough flour to knead, and knead twenty 
 minutes. Let rise and bake the same as milk bread. 
 
 WATER BREAD. 
 
 2 cups boiling water. 
 1 yeast cake. 
 
 2 tablespoonfuls butter. 
 1 teaspoonful salt. 
 1 tablespoonful sugar. 
 
 Put butter, sugar and salt in mixing bowl, add the 
 boiling water, when cool dissolve the yeast cake, then 
 cut in enough flour to knead. Knead and let rise the 
 same as directed for milk bread. 
 
 WHOLE WHEAT BREAD. 
 
 2 cups of milk scalded. 
 
 1 tablespoonful sugar. 
 
 2 teaspoonfuls salt. 
 1 yeast cake. 
 
 1 cup white flour. 
 5 or 6 cups of whole wheat 
 flour or enough to knead. 
 
 Make the same as milk bread with sponge. 
 
 GRAHAM BREAD. 
 
 Make the same as wliole wheat bread, using one 
 cup of flour and the rest graham. "* 
 
 Graham is not nearly as nutritious as whole 
 wheat. 
 
 RYE BREAD. 
 
 Rye bread may be made the same as whole wheat, 
 using two tablespoonfuls of molasses in place of the 
 sugar, if preferred. 
 
 ROLLED OATS BREAD. 
 
 Pour two cups of scalded milk over two cups of 
 rolled oats, two tablespoonfuls of molasses, one tea- 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 spoonful of salt, and one teaspoonfiil of butter. Dis- 
 solve one yeast cake in half a cup of lukewarm water. 
 When cool add the yeast and flour, enough so the 
 dough will drop from the spoon. Let rise double the 
 size, cut down and let rise again the same, then put in 
 small pans, let rise slowly twice the size, and bake for 
 forty-five minutes. 
 
 PARKER HOUSE ROLLS. 
 
 2 cups scalded milk. 
 4 tablespoonfuls butter. 
 
 2 tablespoonfuls sugar. 
 1 yeast cake. 
 
 Pour the hot milk over the sugar, salt and butter. 
 When cool, add yeast cake that has been dissolved in 
 one-half cup of lukewarm water, then beat in thor- 
 oughly three cups of flour. Let rise until light and 
 bubbly, then add flour enough to knead. Knead 
 about ten minutes. Let rise twice the bulk. Shape 
 the rolls. Let rise in the pan twice the size. Bake 
 in a quick oven fifteen minutes. 
 
 BREAD STICKS. 
 
 Make the same as Parker House rolls. Mould in 
 small balls, then roll under the hand, on the board, 
 in thin sticks about six inches long. Let rise slowly, 
 placing them in the pan one inch apart. Bake in a 
 slow oven that they may dry before browning. Serve 
 with soups or salads. 
 
 CINNAMON ROLLS. 
 
 Make the same as Parker House rolls. Poll the 
 dough one-half inch thick, spread with a thin layer 
 of melted butter, cinnamon and currants. Roll up 
 like jelly roll. Cut in slices an inch thick, place 
 
8 THE ROCKY MOUNTAIN COOK BOOK. 
 
 tliem on a well-greased pan one inch apart, sprinkle 
 the top with a little powdered sugar. Let rise in the 
 pans twice the size. Bake in a quick oven fifteen 
 minutes. 
 
 Parker House dough can be made in braids, cres- 
 cents or rolled and cut the same as for cinnamon rolls, 
 without the spice, sugar and currants. 
 
 To Make Crescents. — Holl the dough until only 
 an eighth of an inch thick. Cut in pieces about four 
 inches square, and then into triangles. Hold the 
 apex of the triangle in the right hand, roll the edge 
 next to the left hand over and over towards the right, 
 stretch the point and bring it over and under the roll. 
 Bend the ends of the roll around like a horseshoe. 
 Let rise twice the size. Bake in a quick oven. 
 
 BUNNS. 
 
 1 cup scalded milk. 
 
 3 tablespoonfuls sugar. 
 
 2 tablespoonfuls butter. 
 1 teaspoonful salt. 
 
 1 eorr 
 
 1 yeast cake. 
 
 2 cups of Hour. 
 
 Pour the hot milk over the salt, sugar and butter. 
 ^Vhen cool add the yeast that has been dissolved in 
 one-half cup of lukewarm water, and the egg well 
 beaten. Beat in the flour, let rise about two hours, 
 then cut in flour enough to make a stiff dough with 
 one-half cup of well w^ashed currants and one tea- 
 spoonful of cinnamon. Let rise again twice the size. 
 Shape in small balls, place on buttered pan. When 
 well risen bake in a quick oven fifteen minutes. 
 Brush over with milk just before taking from the 
 oven. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 SQUASH BREAD. 
 
 1 cup squash, stewed and 
 
 sifted. 
 1 tablespoonful sugar. 
 114 cups scalded milk. 
 
 1 teaspoonful salt. 
 
 1 teaspoonful butter. 
 
 1 yeast cake. 
 
 Flour enough to knead. 
 
 Mix the sugar and salt and squash, add butter and 
 hot milk. When cool add yeast cake that has been 
 dissolved in one-half cup of warm water. Add flour. 
 Knead twenty minutes. Let rise until light, shape 
 in loaves, let rise and bake. 
 
 CORN MEAL BREAD. 
 
 Make the same as for any of the white bread re- 
 ceipts, using one cup of corn meal with the white flour. 
 
 FRENCH ROLLS. 
 
 Soften one yeast cake in half a cup of lukewarm 
 water. Stir in flour enough to make a stiff dough. 
 Knead and shape into a ball, score on the top in two 
 parallel cuts. Put the dough in a bowl of lukewarm 
 water, the cuts upward, and set aside in a warm place. 
 In a few minutes the ball will swell and float, then 
 remove to a pint of lukewarm water in which one- 
 fourth cup of butter has been melted. Add two tea- 
 spoonfuls of salt and flour to make a stiff doiigh, 
 knead fifteen minutes. Set aside until it has risen 
 twice the bulk, then shape in rolls. Take a small 
 ball of the dough, roll under the hand to give an ob- 
 long shape with pointed ends. Set some distance 
 apart on the baking pan and let rise to double the 
 bulk. Score the tops diagonally with a sharp knife. 
 When nearly baked brush over the tops with milk. 
 Eetum to the oven to finish baking. 
 
10 THE ROCKY MOUNTAIN COOK BOOK. 
 
 BEATEN BISCUIT. 
 
 4 cups flour. 
 1/4 cup lard. 
 
 y^ teaspoonful salt. 
 1 cup cold water. 
 
 Rub lard and salt in the flour and mix with the 
 water to a stiff dough. Knead ten minutes, then beat 
 hard with a rolling pin or beater, turning it over and 
 over until it begins to blister and is light and puffy. 
 Then cut with a small biscuit cutter, place some dis- 
 tance apart on the pan, prick with a fork. Bake in a 
 hot oven twenty minutes. 
 
THE ROCKY MOUNTAIN COOK BOOK. 11 
 
 BREADS WITH BAKING POWDER. 
 
 BAKING POWDER BISCUITS. 
 
 2 cups wliite flour. 
 l^ teaspoonful salt. 
 2 teaspoonfuls baking pow- 
 der. 
 
 2 tablespoonfuls butter. 
 Lard can be used if wished. 
 Milk to make a soft dough. 
 
 Sift flour, salt, baking powder together, rub in the 
 butter, add the milk gradually, cutting it in with a 
 knife. Turn it onto a well-floured board, knead it 
 quickly to get in shape. Roll out half an inch thick. 
 Cut in biscuits and bake in a hot oven at once. 
 
 ENTIRE WHEAT BISCUITS. 
 
 Make the same as baking powder biscuits, using 
 the entire wheat flour wdth one-third white flour. 
 
 CREAM SCONES. 
 
 2 cups flour. 
 
 2 teaspoonfuls baking pow- 
 der. 
 % teaspoonful salt. 
 
 2 tablespoonfuls butter. 
 
 2 eggs. 
 
 1/3 cup cream. 
 
 Sift dry materials together, work in the butter 
 with the fingers, beat eggs well and add to the cream. 
 Stir this into the dry materials and butter. Eoll out 
 three-fourths inch thick. Cut in diamond shape, 
 brush over with w^hite of egg, slightly beaten, sprinkle 
 with powdered sugar. Bake ten minutt^s in hot oven. 
 
12 THE ROCKY MOUNTAIN COOK BOOK. 
 
 GERMAN COFFEE CAKE. 
 
 Dissolve one jeast cake in one-half cup warm 
 water, add it to one cup of scalded and cooled milk, 
 with flour enough to make a stiff batter. Let rise. 
 When light and bubbly add one-third cup melted but- 
 ter, one-fourth cup sugar, one-half teaspoonful salt, 
 one egg, well beaten, grating of lemon rind and flour 
 to make a stiff batter. Beat well. Let rise twice the 
 bulk, then spread in a dripping pan, cover and let 
 rise again. When risen, brush over with beaten egg 
 and dust with sugar and cinnamon mixed. Bake in 
 a hot oven twenty minutes. 
 
 SHORT CAKE. 
 
 4 cups flour. 
 
 3 teaspoonfuls baking pow- 
 der. 
 
 1/2 tablespoonful salt. 
 8 tablespoonfuls butter. 
 Milk enough to roll out. 
 
 Sift dry materials together, mix in the butter 
 with the fingers, then add milk gradually. Do not 
 use more flour than necessary to roll. Divide the 
 dough in halves. Roll out one-half inch thick, place 
 one-half in buttered pan, spread in over with melted 
 butter, place the other half on top of it and bake 
 twenty minutes in hot oven. Bemove from pan. 
 Take top layer off. Butter the inside well of both 
 layers. Cover the bottom layer thickly with crushed 
 sweetened fruit and a layer of whipped cream. Place 
 the other layer on top. Cover the top with whipped 
 cream, colored with the fruit juice if liked, or fruit 
 sprinkled over the top. Serve while warm. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 13 
 
 CREAM MUFFINS. 
 
 2 cups flour. 
 1/^ teaspoonful salt. 
 2 teaspoonfuls baking pow- 
 der. 
 
 % cup cream. 
 
 2 eggs, beaten separately. 
 
 Mix in order given, sifting dry materials together. 
 Add cream and yolks well beaten, then fold in the 
 whites stiffly beaten. Bake in gem pans to serve at 
 once. 
 
 RICE MUFFINS. 
 
 % cup well-cooked rice. 
 1% cups white flour. 
 2 teaspoonfuls baking pow- 
 der. 
 % teaspoonful salt. 
 
 i tablespoonful sugar. 
 1 tablespoonful melted but- 
 ter. 
 
 1 cup milk. 
 
 2 eggs. 
 
 Sift flour, salt, sugar and baking powder together, 
 then add rice, well beaten eggs, milk and butter. 
 Bake in muffin pans for twenty minutes. 
 
 BOSTON BROWN BREAD. 
 Very Fine. 
 
 1 cup corn meal. 
 1 cup rye meal. 
 1 cup entire wheat or 
 white flour. 
 
 14 cup molasses. 
 
 y^ teaspoonful soda. 
 
 2 cups milk. 
 
 1 teaspoonful baking powder. 
 
 Mix in order given, dissolve soda in molasses. 
 Steam three hours. 
 
 SOUR MILK BROWN BREAD (Mrs. Lincoln.). 
 
 1 cup corn meal. 
 1 cup rye meal. 
 1 cup graham flour. 
 
 1 teaspoonful salt. 
 
 1 teaspoonful soda. 
 
 2 cups sour milk. 
 
 Mix in order given, dissolve the soda in the milk, 
 add more milk or water if not thin enough to pour. 
 
14 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Steam three hours. One-half cup raisins can be 
 added to, or any receipt for brown bread. Then it is 
 called a plum loaf. 
 
 MUFFINS. 
 
 2 cups flour. 
 
 2 teaspoonfuls baking pow 
 
 der. 
 1/4 teaspoonful salt. 
 
 1 teaspoonful sugar. 
 
 1 tablespoonful melted 
 
 butter. 
 
 2 eggs. 
 
 Sift flour, salt, sugar and baking powder together. 
 Stir in the beaten eggs, milk and melted butter. Bake 
 in hot gem pans ten or fifteen minutes. 
 
 Rye Muffins. — Can be made the same, using one 
 cup and a half of rye and one-half cup of white flour. 
 
 Entire Wheat Muffins. — Made the same as muf- 
 fins, using one cup and a half of entire wheat and 
 one-half cup of white flour. 
 
 Graham Muffins. — Make the same as muflins, us- 
 ing one and one-half cups graham to one-half cup of 
 white flour. 
 
 POP-OVERS (For Colorado Altitude). 
 
 1 cup milk 
 1 cup flour 
 
 3 eggs. 
 
 1/^ teaspoonful salt. 
 These can be made with one egg in the East. 
 
 ]\Iix the salt with the flour. Beat the yolks well 
 and add to the milk, then add slowly to the flour to 
 make the batter smooth, then fold in the whites that 
 have been beaten stiff. Fill the hot greased gem pans 
 half full. Bake at once in a hot oven for thirty min- 
 utes. 
 
THE ROCKY MOUNTAIN COOK BOOK. 15 
 
 RUSKS. 
 
 1 cup scalded milk. I 1 yeast cake. 
 
 2 tablespoonfuls butter. Vz teaspoonful salt. 
 2 tablespoonfuls sugar. Flour. 
 
 2 eggs. I 
 
 Make a sponge of the milk, salt and yeast that 
 has been dissolved in half a cup of warm water. Add 
 flour enough to make a pour batter. When it is 
 light and full of bubbles, add the butter, sugar and 
 well beaten eggs. Stir in enough flour to make a 
 stiff dough. Knead it twenty minutes. Let it rise 
 to double the bulk. Then mould with the hands into 
 oblong biscuits the shape of an egg. Place them in 
 the baking pan near together, let rise double the bulk. 
 When ready for the oven brush over the top with milk 
 and sprinkle sugar over them, if liked sweet. Bake 
 in a hot oven about twenty minutes. 
 
 ZWIEBACK. 
 
 Make the receipt for rusks in one large loaf the 
 same shape as the rusks, or two loaves can be made 
 from it, if liked small. Else and bake well. When 
 cold, cut in half-inch slices and dry them in a very 
 slow oven, until dried through and of a deep yellow. 
 
 SALLY LUNNS. 
 
 2 eggs, beaten separately. 
 
 % cup milk. 
 
 1/2 cup melted butter. 
 
 2 cups flour. 
 
 2 teaspoonfuls baking pow- 
 der. 
 1/4 teaspoonful salt. 
 
 Mix flour, baking powder and salt. Add the 
 beaten yolks and melted butter, then add the stiffly 
 beaten whites. Fill the muffin rings half full and 
 bake ten minutes in hot oven. If liked sweet, add 
 two tablespoonfuls of sugar to the flour. 
 
16 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CORN CAKE. 
 
 lYz cups flour. 
 
 % teaspoonful salt. 
 
 1 cup j^ellow corn meal. 
 
 ^ tablespoonfuls sugar. 
 
 2 tablespoonfuls butter. 
 2 teaspoonfuls baking pow- 
 der. 
 2 eggs, beaten separately. 
 
 Cream, butter and sugar together. Sift meal, 
 flour, salt and baking jx)wder together, add to them 
 tlie creamed sugar and butter, beaten yolks. Mix 
 well. Add milk slowly, and lastly whites beaten 
 stiff. Bake in muffin rings or in a pan in hot oven. 
 
 CORN CAKE (Mrs. Lincoln.) 
 
 1 cup corn meal. 
 % cup flour. 
 
 ^ teaspoonful salt. 
 
 2 teaspoonfuls baking pow- 
 
 der. 
 1 tablespoonful melted 
 butter. 
 
 1 tablespoonful sugar. 
 Yolks of two eggs, white of 
 
 one, 
 1*4 cups milk. 
 
 Bake in a brick loaf bread pan half an hour. 
 
 SPIDER CORN CAKE (Miss Parloa). 
 
 % cup corn meal. 
 Flour to fill the cup. 
 1 tablespoonful sugar. 
 % teaspoonful salt. 
 1/4 teaspoonful soda. 
 
 Mix together the meal, 
 
 1 ^m- 
 
 1 cup sweet milk. 
 Vo cup sour milk, 
 1 tablespoonful butter. 
 
 flour, salt and soda. Add 
 the beaten ec:^. Add half the sweet milk and all the 
 sour milk. Melt the butter in a hot spider or 
 shallow round pan and pour the mixture into it. 
 Pour the other half the mixture over the top, but do 
 not stir it. Bake twenty minutes in hot oven. 
 
THE ROCKY MOUNTAIN COOK BOOK. 17 
 
 CORN MEAL MUSH. 
 
 Put one quart of water on to boil with one tea- 
 spoonful salt. Sift together one cup of com meal 
 and one tablespoonful flour. Stir this gradually in 
 the boiling water. Let it cook hard for five minutes, 
 stirring all the time. Then place in the double boiler 
 and cook for two hours. Eat hot or pour in a pan. 
 \\Tien cold cut in half-inch slices, dip in flour and 
 brown each side in hot butter. 
 
 PARKER HOUSE CORN MEAL GEMS. 
 
 Sift together one cup of flour, one cup of yellow 
 com meal, two teaspoonfuls baking powder, one-half 
 teaspoonful of salt. Cream one-fourth cup of butter. 
 Add gradually half a cup of sugar, then three well 
 beaten eggs and one cup of milk. Bake in buttered 
 gem pans in a quick oven. 
 
 SPOON BREAD. 
 
 Sift togetlier one cup of yellow or white corn 
 meal, half a teaspoonful of salt and two teaspoonfuls 
 of baking powder. Beat two eggs very light and stir 
 into the dry ingredients with one quart of sweet milk. 
 Turn the mixture into a well buttered baking-dish 
 holding three pints, add two tablespoonfuls of butter. 
 Cut in small pieces. Bake in a hot oven about one- 
 half hour. Stir often until the bread begins to 
 thicken. Serve with a spoon from the dish in which 
 it is baked. Eat with butter. A good breakfast or 
 luncheon dish. 
 
18 THE ROCKY MOUNTAIN COOK BOOK. 
 
 GRIDDLE CAKES. 
 
 1*4 cups flour. 
 
 1% teaspoonfuls baking 
 
 powder. 
 ^ teaspoonful salt. 
 
 1 tablespoonful sugar. 
 1 well-beaten egg. 
 1 cup milk. 
 
 Sift all tlie dry materials together. Add milk 
 
 and egg. 
 
 CORN MEAL GRIDDLE CAKES. 
 
 Made the same as griddle cakes, using one-half 
 cup of com meal and the rest white flour. Pour the 
 milk hot over the corn meal. When cool add the 
 other things. 
 
 ENTIRE WHEAT GRIDDLE CAKES. 
 
 Make the same as griddle cakes using one cup of 
 the entire wheat flour to one-quarter cup of white 
 flour. 
 
 FLANNEL CAKES. 
 
 1 tablespoonful butter. 
 
 1 tablespoonful sugar. 
 ^4: teaspoonful salt. 
 
 2 eggs, beaten separately. 
 
 li/j cups milk, 
 i ten spoonful baking pow- 
 der. 
 
 Sift dry materials. Cream, butter and sugar. 
 Add milk and yolks well beaten, lastly the stifiiy 
 beaten whites. 
 
 RICE GRIDDLE CAKES. 
 
 1 cup milk. 
 
 l^ cup well -cooked rice. 
 14 teaspoonful salt. 
 1 teaspoonful baking pow- 
 der. 
 
 1 ^gg- 
 
 1 teaspoonful sugar. 
 
 Flour enough to make a thin 
 
 batter or thick enough to 
 
 fry well. 
 
 Flour enough to make a thin batter, or thick 
 enough to fry well. 
 
THE ROCKY MOUNTAIN COOK BOOK. 19 
 
 PANCAKES. 
 
 Fry several large griddle cakes as large as a good 
 sized platter. Pile one on top of the other, well but- 
 tered. Cut down like a pie. 
 
 WAFFLES (Mrs. Lincoln). 
 
 2 cups flour. 
 
 1 teaspoon ful baking pow- 
 der. 
 % teaspoonful salt. 
 
 3 essa. 
 
 1^ cups milk. 
 1 tablespoonful sugar. 
 1 tablespoonful melted 
 butter. 
 
 Sift dry materials together, add the beaten yolks 
 with the milk, then melted butter and the stiffly beaten 
 whites. 
 
 LEMON SYRUP (Serve with Waffles). 
 
 1 tablespoonful butter. 
 
 1 tablespoonful lemon juice. 
 
 1 cup sugar. 
 1/2 cup water. 
 
 Boil the sugar and water until it is a thin syrup, 
 then add butter and lemon juice. 
 
 CEREALS. 
 
 Cereals contain a large per cent of starch, so 
 should have a rapid cooking in boiling water for a few 
 minutes when first started. Then they may be put 
 inside the double boiler to continue to cook more 
 slowly. Care should be taken that the cereal does 
 not stick to the dish when it is having its first hard 
 boiling. 
 
 TO BOIL RICE. 
 
 Wash thoroughly one-half cup of rice. Have two 
 quarts of water boiling hard in the kettle, with one 
 
20 THE ROCKY MOUNTAIN COOK BOOK. 
 
 teaspoonful of salt. Throw in the rice and allow to 
 boil rapidly without a cover until the rice is tender, 
 then drain through a colander. Put on the stove to 
 dry, lifting the rice apart to allow the steam to escape. 
 Rice that is cooked in this way will have every kernel 
 separate. 
 
 STEAMED RICE. 
 
 Put in your double boiler two and one-half cups 
 of milk or water or a part of each. Add to it one- 
 quarter teaspoonful salt. Set the inside of the boiler 
 on top of the stove. When it comes to a boil add one- 
 half cup well washed rice. Let it boil hard for five 
 minutes. Then replace it in the double boiler, and 
 let cook until soft. The time of cooking depends on 
 the age of the rice. 
 
THE ROCKY MOUNTAIN COOK BOOK. 21 
 
 SOUPS. 
 
 GENERAL RULES FOR SOUP STOCK. 
 
 Meat and bones for soup stock should be allowed 
 to soak in the cold water fully one hour before putting 
 on the stove, to extract the juices. Soup stock should 
 simmer on the back of the stove and not boil hard. 
 The meat should be cut in small pieces and washed 
 clean. Soup meat, when cooked has no nutrition 
 left in it. If properly made, the goodness of the meat 
 is in the stock. 
 
 Use one quart of cold water to every pound of 
 meat and bones. Add seasoning in the following pro- 
 portions. 
 
 For every quart of water, one even teaspoonful 
 of salt, three peppercorns, or a little ground pepper, 
 two cloves, a celery root, or the outside stalk, a sprig 
 of parsley, a tablespoonful each of onion, carrot and 
 turnip, a part of a bay leaf, a pinch of sage, summer 
 savory, thyme and marjoram. It is not necessary to 
 have all the herbs. A very nice flavored soup can be 
 made with the vegetables alone. 
 
 If you wish to have a dark-brown stock, reserve 
 part of the lean meat and part of the vegetables, and 
 brown them in a little fat taken from the meat. A 
 tablespoonful of bro^vned sugar or caramel will also 
 give a brown color to the stock. Do not remove the 
 scum from the Soup while it is cooking, as that is the 
 albumen of the meat. As soon as the soup is done 
 
22 THE ROCKY MOUNTAIN COOK BOOK. 
 
 strain at once and set aside until cold and the fat has 
 formed a cake on top. Remove the fat and reheat. 
 
 Soup stock should cook from six to eight hours. 
 
 Whole rice is sometimes served in a white soup. 
 Boil the rice until tender then add to the soup. 
 
 CARAMEL FOR COLORING SOUPS AND GRAVIES. 
 
 Melt one cup of sugar with two tablespoonfuls 
 of water in a sauce pan. Stir until it is a dark-brown 
 color. Add one cup of boiling water, let simmer 
 for fifteen minutes. Bottle for use when cool. 
 
 TO CLEAR SOUP STOCK. 
 
 Remove the fat. Allow the white of an egg to 
 every quart of stock. Mix the beaten white with the 
 cold stock. Set on the fire, stirring all the time until 
 it reaches the boiling point, then let it boil without 
 stirring for ten minutes, then draw it on the back of 
 the stove and add one-half cup cold water. Let it 
 stand for ten minutes, then strain through a cheese 
 cloth and colander. 
 
 GARNISHES FOR SOUPS. 
 
 Croutons. — Cut stale bread into cubes and brown 
 in butter in an omelet pan, or butter first, cut in 
 cubes and brown in the oven. Serve with thick soups. 
 
 Egg Balls. — Rub to a paste with a wooden spoon 
 the yolks of hard-boiled eggs. Season with salt, pep- 
 per or paprica and melted butter, add enough raw 
 yolk or white to mould them. Roll them in white of 
 egg, slightly beaten, and dip in flour. Have them 
 about one-half the size of a yolk. Fry them in butter. 
 
THE ROCKY MOUNTAIN COOK BOOK. 23 
 
 Sei'\^e one to each jDerson. Put the halls in the tureen 
 and add the soup. 
 
 Marroiv Balls. — Melt a tahlespoonful of the mar- 
 row, heat it until creamy, then add to it a well-heaten 
 egg and a little salt and pepper and as much soft 
 bread crumbs as it will take. Mould in little balls 
 and cook them in boiling water for ten minutes. 
 Place them in the tureen first before serving. 
 
 Noodles. — Two eggs slightly beaten, mix with 
 them two tablespoonfuls of water, one-quarter tea- 
 spoonful of salt and enough flour to make a stiff 
 dough. Knead it well for fifteen minutes, then cut 
 off small pieces at a time and roll them as thin as 
 wafers. When very thin sprinkle with flour and roll 
 into a tight roll, cut from the end into thin slices 
 or threads for the soup. Let them dry in a slightly 
 warm oven for an hour. These can be cut before 
 rolling into fancy shapes with the vegetable cutter. 
 Before serving put them in boiling salted water and 
 let them boil for fifteen minutes. Serve in thin 
 soups. 
 
 Lemon cut in thin slices is served, a slice to each 
 person. 
 
 Macaroni, Spaghetti and Vermicelli is broken in 
 three or four-inch lengths and put on to cook in boil- 
 ing salted water until tender, then remove from the 
 water in a colander let the cold water run through. 
 Place on a board and cut in one-inch pieces. If the 
 large-size macaroni is used, cut into one-fourth inch 
 pieces, thus forming rings. Put in the tureen just 
 before serving. 
 
24 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ROYALE CUSTARD TO SERVE WITH CONSOMME. 
 
 2 yolks. 
 
 % teaspoonful salt. 
 
 Little pepper. 
 
 l^ cup beef stock. 
 
 Beat the eggs slightly or until well mixed, add 
 the seasonings and the clear stock. Pour into a dish 
 so it will be about one inch thick. Set it in a pan of 
 hot water and place in a moderate oven until it is 
 firm. Do not let it browm on top. When cold cut 
 it into cubes or into fancy shapes with the cutter. 
 Place carefully in the tureen after the soup is in it. 
 Allow four or ^ve pieces to each person. 
 
 FORCE MEAT BALLS. 
 
 Chop any cooked meat very fine, season highly 
 with onion, lemon juice, salt and pepper, add enough 
 yolk to hold them together. Mould in little balls, 
 roll them in egg and flour, fry them in butter. 
 Serve in the soup. 
 
 Grated cheese may be passed with the soup. 
 
 Butter crackers and brown them in the oven. Pass 
 with soup. 
 
 Serve pop corn with any kind of soup. 
 BROWN SOUP STOCK. 
 
 3 lbs. shin of beef. 
 
 3 quarts cold water. 
 
 9 peppercorns. 
 
 5 cloves. 
 
 3 teaspoonfuls salt. 
 
 1 good- sized onion. 
 
 1 good- sized carrot, or 2 
 
 small ones. 
 1 turnip. 
 
 3 sprigs of parsley". 
 Celery root or stalks and 
 herbs, if you like. 
 
 Put half the meat and bones in the water, brown 
 the rest of the meat and vegetables and add them. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 25 
 
 WHITE STOCK. 
 
 3 lbs. knuckle of veal, or 
 
 one fowl. 
 Herbs. 
 
 3 teaspoonfuls salt. 
 Peppercorns. 
 
 1 onion. 
 
 2 celery roots or 4 stalks. 
 1 turnip. 
 
 1 good-sized carrot. 
 
 3 quarts water. 
 
 WHITE SOUP. 
 
 Three tablespoonfuls of butter and flour. Melt 
 the butter and stir into it the flour. Add slowly one 
 quart of the white stock and one pint of cream. Sea- 
 son to taste. 
 
 CONSOMME. 
 
 2 lbs. shin of beef. 
 
 2 lbs. knuckle of veal or a 
 
 small fowl or hen. 
 
 3 quarts of water. 
 A slice of lean ham. 
 6 peppercorns. 
 
 4 cloves. 
 
 1 tablespoonful salt. 
 
 2 onions. 
 2 carrots. 
 
 1 turnip. 
 
 2 roots of celery. 
 
 3 sprigs parsley. 
 
 Brown half the meat and the vegetables, simmer 
 for eight hours. Strain. When cold remove the fat 
 and clear. Add lemon juice and thinly shaven rind 
 when ready to serve. 
 
 JULIENNE SOUP. 
 
 Julienne soup is made by adding to the plain 
 consomme stock, vegetables cut in thin strings or 
 fancy shapes. Add salt and hot water to the vege- 
 tables. Cook until tender, then add to the stock and 
 serve. 
 
26 THE ROCKY MOUNTAIN COOK BOOK. 
 
 MACARONI OR VERMICELLI SOUP. 
 
 Cook the macaroni or vermicelli in boiling salted 
 water imtil tender, drain, pour cold water over it, 
 tlien lay the sticks close together. Cut in inch pieces 
 and add to a plain soup stock. 
 
 BOUILLON. 
 
 4 lbs. beef from the round. 
 
 2 lbs. bone. 
 
 3 quarts water. 
 
 1 tablespoonful salt. 
 6 peppercorns. 
 
 3 cloves. 
 
 1 bay leaf. 
 
 1 celery root. 
 
 1 teaspoonfiil mixed herbs. 
 
 Boil down to two quarts then remove the fat and 
 
 clear. Add more seasoning if desired. 
 
 TOMATO SOUP. 
 
 1 quart of stock. 
 
 1 can tomatoes. 
 
 1 teaspoonful sugar. 
 
 Salt and pepper to taste. 
 1 tablespoonful flour. 
 
 Add the tomato, sugar, salt and pepper to the 
 stock, let it cook one hour. With cold water make a 
 thickening of the flour and add that, cook ten minutes. 
 Strain through a fine sieve. Just before serving add 
 one-half cup of cream if liked. This is a great im- 
 provement. 
 
 VEGETABLE SOUP. 
 
 1 quart of stock. 
 
 1 pint of boiling water. 
 
 % cup each of chopped 
 
 onion, carrot, turnip 
 
 and cabbage. 
 
 y.> cup cooked and strained 
 tomato. 
 
 1 teaspoonful chopped pars- 
 ley. 
 
 1 teaspoonful salt and a 
 little pepper. 
 
 Cook the vegetables in the stock until tender, or 
 the vegetables can first be cooked in boiling salted 
 water and then added. 
 
THE ROCKY MOUNTAIN COOK BOOK. 27 
 
 MOCK TURTLE SOUP. 
 
 Clean a calf's head thoroiTghly, cut in several 
 pieces, then soak an hour in cold water. Drain off 
 the water, add four quarts of cold water and a table- 
 spoonful salt and cook slowly until the meat slips 
 from the bones. Remove the meat but let the bones 
 remain, then add 
 
 5 cloves. 
 
 8 peppercorns. 
 
 5 allspice. 
 
 2 onions, sliced. 
 
 2 carrots, sliced. 
 
 1 turnip, sliced. 
 
 3 celery roots. 
 
 1 tablespoonful herbs. 
 
 Inch of stick cinnamon. 
 
 Let simmer for two hours, strain and set away 
 until cold. Before serving, remove the fat and for 
 every quart of stock, brown one tablespoonful of 
 butter, when bro^vn add one tablespoonful of flour, 
 and gradually the stock. Season with salt and pep- 
 per if required. Cut in small dice one-half cup of 
 the cooked meat to every quart and add to the stock 
 with slices of hard-boiled egg or the yolk of egg made 
 in little balls, the juice of half a lemon and thin slices 
 of the rind, two tablespoonfuls of sherry. This can 
 be omitted if desired. 
 
 OX-TAIL SOUP. 
 
 2 ox tails. 
 1 onion. 
 
 1 tablespoonful beef or 
 salt pork drippings. 
 4 quarts of water. 
 1 tablespoonful salt. 
 
 6 peppercorns. 
 
 4 cloves. 
 
 2 roots celery. 
 
 2 teaspoonfuls chopped 
 
 parsley. 
 1 tablespoonful mixed herbs. 
 
 Wash and cut the ox tail in the joints. Heat the 
 fat and saute the onion and half the tail in the fat. 
 Put all in the soup kettle with the water. Wlien it 
 comes to a boil add the seasoning and vegetables. 
 
28 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Cook for six hours slowly. Strain, saving out some 
 of the pieces of meat. When ready to serve remove 
 the fat, reheat and season more if necessary. Add 
 small pieces of meat and serve one or two to each 
 serving. 
 
 MULLAGATAWNY SOUP. 
 
 3 lbs. chicken or fowl. 
 
 1 tablespoonful curry pow 
 
 Knuckle of veal. 
 
 der. 
 
 3 cloves. 
 
 1 tablespoonful sugar. 
 
 8 peppercorns. 
 
 4 quarts of water. 
 
 3 sour apples, medium size. 
 
 1 tablespoonful of well- 
 
 Juice of a lemon. 
 
 cooked rice. 
 
 1 tablespoonful salt. 
 
 
 Make the same as for soup stock. When tender, 
 strain leaving small pieces of the meat in the soup. 
 Reheat, add more seasoning, if desired, the rice and 
 pieces of meat. 
 
 BLACK BEAN SOUP. 
 
 2 cupfuls black beans. 
 
 1 quart soup stock. 
 
 1 tablespoonful butter and 
 
 flour. 
 1 sprig parsley. 
 
 1 celery root. 
 y, bay leaf. 
 3 peppercorns. 
 1 clove. 
 i/o onion 
 
 Soak the heans over night, drain off the water, 
 add the seasonings, tied together in a cheese cloth, 
 cover with cold water and boil slowly until tender, 
 adding water when needed. When the beans are 
 soft, remove the seasonings and pass the beans through 
 a sieve, mashing them through with a spoon. Then 
 add the stock to them. Melt the butter, stir into it 
 the flour and gradually stir into that stock. Season 
 with salt and pepper. Put in the tureen just before 
 the soup is added two tablespoonfuls sherry wine, thin 
 
THE ROCKY MOUNTAIN COOK BOOK. 29 
 
 slice of lemon, egg balls and the white of egg cut in 
 dice. 
 
 CLAM BOUILLON. 
 
 Wash clean two quarts of clams (in the shell) 
 cover with boiling water, let boil for twenty minutes, 
 strain, let the bouillon settle, strain again, reheat, 
 season with pepper and butter. Serve in bouillon 
 cups with whipped cream on top. A few of the 
 clams can be chopped fine and added to the bouillon. 
 
 SCOTCH BROTH. 
 
 2 lbs. mutton (neck). 
 2 quarts water. 
 1/4 cup carrot, turnip and 
 a small onion. 
 
 2 celery stalks, cut fine. 
 2 teaspoonfuls salt. 
 1/4 teaspoonful white pepper. 
 2 tablespoonfuls butter. 
 
 Soak the barley over night. Remove the fat and 
 skin from the mutton. Cut the meat from the bones 
 and into small pieces. Put the bones on to boil in 
 one pint of cold water and the meat on in three pints 
 of cold water. When it boils up add the barley. 
 Cut the vegetables in dice and fry for five minutes in 
 two tablespoonfuls of butter and add to the meat. 
 Cook slowly for four hours. Strain the bones from 
 the water and add it to the meat with the salt and 
 pepper. 
 
 MUTTON BROTH. 
 
 Get a piece from the neck or shoulder. For every 
 pound of meat and bones add a quart of water. Sim- 
 mer for five hours very slowly. (A small onion may 
 be added). Strain when cold, remove the fat, season 
 with salt and pepper and add some well cooked rice 
 and sen^e. 
 
30 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CHICKEN BROTH. 
 
 Remove the skin and fat from the chicken. Cut 
 at the joints and make the same as mutton broth. 
 
 CREAM SOUPS. 
 
 Part cream may be used instead of all milk, mak- 
 ing a much richer soup or a little whipped cream 
 may be added when served. 
 
 OYSTER SOUP. 
 
 1 pint of milk. 
 1 pint of oysters. 
 4 teaspoonfuls flour. 
 
 4 tablespoonfuls butter. 
 Salt and pepper to taste. 
 
 Put on the milk in the double boiler to scald. 
 Melt the butter and stir the flour into it. When the 
 milk has scalded, stir the butter and flour into it, 
 stirring until it is smooth. Cook for ten minutes. 
 Wash and pick over the oysters, put them on to cook 
 in their own liquor. Cook until they begin to grow 
 plump and the edges curl. Put them at once in the 
 thickened milk and season. Serve. It should not 
 be seasoned until the oysters are added, as some 
 oysters are more salty than others. 
 
 POTATO SOUP. 
 
 1 pint milk. 
 
 1 cup mashed potato. 
 
 Vs teaspoonful salt. 
 
 Pepper to taste. 
 
 2 tablespoonfuls butter. 
 
 1 slice of onion. 
 
 'Put the milk on to scald in the double boiler. 
 When scalded add the potato, cook it ten min- 
 utes. Melt the butter, brown the onion in it. 
 
THE ROCKY MOUNTAIN COOK BOOK. 31 
 
 then remove the onion and add the butter to the soup. 
 Add seasoning and strain through a strainer. Reheat 
 and serve. Sprinkle on the soup or pass with it 
 croutons. 
 
 MOCK BISQUE SOUP. 
 
 1 quart milk. 
 
 1 can tomatoes. 
 
 14 cup butter. 
 
 3 tablespoonfuls of flour. 
 
 1 teaspoonful salt. 
 
 Pepper. 
 
 14 teaspoonful soda. 
 
 Scald the milk in the double boiler. Melt the 
 butter in a sauce pan. Stir into it the flour, salt and 
 pepper. When smooth stir it into the hot milk. 
 Allow it to cook ten minutes, stirring until smooth; 
 cook the tomatoes until soft. Mash through a strainer 
 and add the soda. When ready to serve put the to- 
 mato and milk together. Serve at once, or it may 
 curdle. 
 
 SPLIT PEA SOUP. 
 
 1 cup dried split peas. 
 3 pints cold water. 
 
 2 tablespoonfuls butter. 
 
 1 tablespoonful flour. 
 1 teaspoonful salt. 
 Pepper. 
 
 Wash the peas well and soak in the cold water a 
 day and night (in high altitude, in lower altitude 
 one night will be sufficient) . Put on to boil in fresh 
 water, let cook until soft, supplying water as it cooks 
 out. When soft mash through a strainer. Melt the 
 butter, stir into it the flour and seasonings and grad- 
 ually one cup of milk or enough when added to peas 
 to make a thick creamy consistency. Cook the 
 strained peas and creamed milk together for ten min- 
 utes. Serve with fried dice of bread. This soup 
 cannot be satisfactorily made in a high altitude as the 
 long cooking necessary for the peas spoils the flavor. 
 
32 THE ROCKY MOUNTAIN COOK BOOK. 
 
 GREEN PEA SOUP. 
 
 1 quart of milk, 
 1 can of peas. 
 1/4 Clip butter. 
 
 1 tablespoonful flour. 
 1 teaspoonful salt. 
 Little pepper. 
 
 Scald the milk in double boiler. Melt the butter, 
 stir into it the flour and seasoning. When smooth 
 stir into the milk, cooking for ten minutes, stirring 
 until smooth. Heat up the peas in their own liquor. 
 Mash through a strainer and add the pulp to the milk. 
 This is a delicious and nutritious soup. 
 
 GREEN CORN SOUP. 
 
 2 tablespoonfuls butter. 
 
 1 pint of milk. 
 
 1 teaspoonful salt. 
 
 4 good sized ears of corn. 
 1 teaspoonful flour. 
 Little pepper. 
 
 Cut the kernels from the ear with a sharp knife. 
 Put the cobs on to boil in enough cold water to cover. 
 Boil half an hour and strain, then cook the pulp in 
 tlie corn water for twenty minutes, then add the sea- 
 sonings. Melt the butter, stir into it the flour and 
 when smooth stir into the hot milk. After cooking 
 ten minutes add the corn with the liquid and season- 
 ings. Half a can of corn can be used instead of the 
 green corn. 
 
 CREAM OF CORN SOUP (Made from Can Corn). 
 
 Make the same as the pea soup made from the 
 can peas. 
 
 CLAM CHOWDER. 
 
 y^ peck clams in the shell. 
 1 quart potatoes, sliced 
 
 thin. 
 ^4 pound salt pork. 
 1 onion. 
 
 Salt and pepper to taste. 
 
 y^ cup butter. 
 
 1 tablespoonful flour. 
 
 1 quart hot milk. 
 
 Crackers. 
 
 Wash the clams until clean. Put them in a kettle 
 with one quart of cold water. Set them on the stove 
 
THE ROCKY MOUNTAIN COOK BOOK, 33 
 
 to cook until the top ones are broken open, then re- 
 move from the stove. Skim out the clams. Pour 
 the liquid in a dish to settle. "When the clams are 
 cool, cut off the heads with scissors. Fry the onion 
 in the pork in the kettle that you are going to make it 
 in. When brown remove the pieces of onion and 
 pork, then add the potatoes and the clam liquor, 
 which should be carefully poured in, not to disturb 
 the settlings. When the potatoes are soft, add the 
 clams, seasonings and hot milk, more water if desired. 
 Melt the butter, stir into it the flour and add to the 
 chowder, or, better still, to the hot milk, before it is 
 added. Put the crackers in the tureen and turn the 
 chowder on them. 
 
 CREAM OF CLAM SOUP. 
 
 Melt in a double boiler two tablespoonfuls of but- 
 ter, stir into it two tablespoonfuls of flour, one tea- 
 spoonful of salt and a little pepper, or paprica, then 
 add gradually two cups of milk. When hot and 
 smooth, stir in one small can of minced clams. Cook 
 for twenty minutes, then strain and reheat, add one- 
 half cup of cream and serve at once. 
 
 ASPARAGUS SOUP. 
 
 1 pint of milk. 
 
 1 good- sized bunch of as- 
 
 paragus. 
 
 2 tablespoonfuls butter. 
 
 1 tablespoonful flour. 
 1 teaspoonful salt. 
 Pepper. 
 
 Put the asparagus on to cook in cold water enough 
 to cover. Cook until very tender. Cut off a few of 
 the tips to serve in the soup. Mash the rest, with the 
 water they are cooked in, through a strainer. Scald 
 the milk. Melt butter, stir into it flour and season- 
 
34 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ings, then stir it into the milk. Add the asparagus 
 pulp and tips. Serve. This is prettj* for a green 
 luncheon. 
 
 PEANUT SOUP. 
 
 Cook two cups of shelled and blanched peanuts 
 with a slice of onion and a stalk of celery until ten- 
 der. Mash through a sieve. Stir into it a pint of 
 white stock and one pint of hot milk or thin cream, 
 which has been added to it. Two tablespoonfuls of 
 butter melted with one tablespoonful of flour and one- 
 half teaspoonful of snlt and a little pepper stirred 
 into it. 
 
 ALMOND SOUP. 
 
 1 quart of white stock. 
 1 pint of cream. 
 
 1 tablespoonful flour. 
 
 2 tablespoonfuls butter. 
 
 Salt and pepper to taste. 
 
 '^ cup of blanched almonds 
 
 that have been chopped 
 
 and pounded fine. 
 
 Melt the butter, stir into it the flour. When 
 smooth, stir it into hot cream. Cook for ten min- 
 utes. Add the hot stock and season, then add the 
 nuts and serve. 
 
 MUSHROOM SOUP. 
 
 1 pint of milk. 
 14 cup of cream. 
 
 V2 pound fresh mush- 
 rooms. 
 
 2 tablespoonfuls butter. 
 
 1 tablespoonful flour. 
 1 teaspoonful salt. 
 Speck of pepper. 
 Yolks of 2 eggs. 
 
 Scald the milk in a double boiler. Melt the but- 
 ter, stir into it the flour, salt and pepper. Stir this 
 into the hot milk, let cook for ten minutes, then add 
 to it the beaten yolks and cream, stirring and cooking 
 five minutes. Peel the mushrooms, cut off the stems 
 and break them in small pieces. Put them in a sauce 
 
THE ROCKY MOUNTAIN COOK BOOK. 35 
 
 pan with just enough hot water to keep them from 
 sticking. Let them cook five minutes. Add them 
 to the cream soup and serve. The eggs may be 
 omitted. 
 
 MUSHROOM STOCK SOUP. 
 
 Two cups of chicken or turkey stock, one-half 
 pound of fresh mushrooms that have been cooked and 
 added to the stock. Melt two tablespoonfuls of but- 
 ter, add to it two of flour and the hot stock. Cook 
 ten minutes, strain out the mushrooms, add one cup 
 of cream and season. This is a most delicious rich 
 soup. 
 
 BERMUDA SOUPS. 
 
 Peel and slice three Bermuda onions, brown a 
 delicate brown in pork fat or a little butter, then cook 
 in boiling salted water till tender. Melt in a double 
 boiler two tablespoonfuls of butter, stir into it two 
 tablespoonfuls of flour, then gradually two cups of 
 milk. When smooth put in the onion and cook for a 
 half hour. Mash all through a sieve, reheat, season 
 with a teaspoonful of salt and a little pepper. Add 
 half a cup of cream and serve at once. 
 
 SPINACH SOUP. 
 
 Wash half a peck of spinach, put it on to cook 
 without adding water — there is enough that clings to 
 the leaves to cook it — one teaspoonful salt, a small 
 onion sliced. Wlien tender, mash through a strainer 
 or puree sieve. Scald two cups of milk in double 
 boiler, melt in sauce pan two tablespoonfuls of but- 
 ter, stir into it one of flour. When blended, stir it 
 into the hot milk. Cook ten minutes, then add one 
 cup of the spinach pulp and the yolk of one egg di- 
 
36 THE ROCKY MOUNTAIN COOK BOOK. 
 
 luted with a half cup of cream. Cook ten more min- 
 utes. Season with salt and pepper. 
 
 CREAM OF CAULIFLOWER SOUP. 
 
 Let a cauliflower stand in cold water, head down, 
 for one hour — in cold salted water — this is to draw 
 out any insects that may be in it. Put on to boil in 
 chicken or veal stock or hot water and one onion, a 
 sprig eacli of parsley and celery. When tender, masli 
 through a sieve or potato ricer. For every cup of 
 the pulp make a white sauce of two cups of milk 
 stirred into two tablespoon fuls of butter that has had 
 two tables]X)onfuls of flour stirred into it, one-half 
 teaspoonful salt and a little pepper. Cook ten min- 
 utes, then stir in the pulp. Cook for five minutes. 
 Add one-half cup of cream. Serve. 
 
 CREAM OF STOCK SOUP. 
 
 Use any stock made from veal, poultry or game. 
 
 Stock made from turkey bones is very delicious for 
 
 this soup. Melt in a sauce pan four tablespoon fuls 
 
 of butter. Stir into it three tablespooiifiils of flour 
 
 and half a teasix)onful of salt, gradually stir into the 
 
 butter three cups of the well-seasoned stock. Boil 
 
 ten minutes. Add one cup of thick cream, heat for 
 
 five minutes. Serve a few fresh mushrooms that 
 
 have been cooked for five minutes, then added to the 
 
 stock just before serving gives a delicious flavor. 
 
 Serve for luncheon in bouillon cups or for a dinner 
 
 soup. 
 
 SUMMER SOUPS. 
 
 Make a rich chicken broth or b(^uillon, chill sur- 
 rounded by ice or freeze to a frappo. Serve in bouil- 
 lon cups with or without whipped cream. 
 
 Cla7n Bouillon can be served in the same way. 
 
THE ROCKY MOUNTAIN COOK BOOK. 37 
 
 FRUIT SOUPS. 
 
 Fruit soups originated with the Germans. They 
 are made from the fruit juices seasoned and thick- 
 ened. These soups to be palatable must be served 
 very cold. 
 
 STRAWBERRY SOUP. 
 
 One pint of strawberries and one pint of water, 
 cook together until the strawberries are soft, then add 
 one-half glass currant jelly. When the jelly is dis- 
 solved, strain, thicken with a scant teaspoonful of 
 corn starch. Cook for ten minutes and, if necessary, 
 strain again. Serve very cold in bouillon cups with 
 chipped ice. 
 
 RASPBERRY, CURRANT AND GOOSEBERRY SOUP. 
 
 One pint of the fruit and one pint of water. Cook 
 together until the fruit is tender. Strain, add one 
 tablespoonful of sugar, a few grains of salt and a lit- 
 tle cornstarch to thicken slightly. Cook for ten min- 
 utes. If necessary strain again. Sen^e very cold 
 in cups with chipped ice. 
 
 PLUM, CHERRY, PINEAPPLE AND PEACH SOUP. 
 
 Cook one pint of fruit with a pint of water till 
 very soft, mash and sift. Sweeten slightly and thick- 
 en a very little with corn starch, a little lemon or 
 orange juice will improve these soups. Serve very 
 cold with chipped ice. 
 
 ORANGE SOUP. 
 
 The juice of six oranges and one lemon, sweeten 
 slightly, add a little sherry wine if desired. Chill. 
 Sen'^e with chipped ice. 
 
38 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FISH. 
 
 Fish, to be palatable and nutritious, should be 
 fresh, well cleaned and thoroughly cooked. When 
 fresh, the eyes are bright, the flesh firm and elastic 
 to the touch. Fish should be cleaned, washed in cold 
 water and dried (not soaked) as soon as it reaches 
 us and put directly on the ice or in a cold place. It 
 should not be put in the compartment with milk or 
 butter, as they absorb the odors very quickly. Fro- 
 zen fish should be laid in cold water until they be- 
 come limber. 
 
 TO SKIN AND BONE A FISH. 
 
 Cut through the skin, down the back bone, taking 
 off the fins. Beginning at the head, loosen the skin 
 and strip it down. Use a knife to help loosen the 
 skin and a little salt on the fingers enables one to get 
 a firmer hold. Then slip the knife under the flesh, 
 keeping it close to the bone, to remove the flesh or fil- 
 lets. They can be served whole or divided in uni- 
 form pieces if the fish is large. 
 
 TO BOIL FISH. 
 
 Put the fish into a kettle of boiling water, enough 
 to cover with a teaspoon ful of salt and a tablespoon- 
 ful of vinegar or half the juice of a lemon. This 
 hardens the fish. Do not let the water boil rapidly 
 
THE ROCKY MOUNTAIN COOK BOOK. 39 
 
 after the fish is put in, as that breaks it ; let it simmer 
 on top of the stove. A little celery, onion, bay leaf 
 and peppercorns put in the water improves the flavor 
 of white fish. Allow fifteen minutes to a pound. If 
 a fish kettle is not used, place the fish in a plate and 
 tie the plate in a cloth before putting in the kettle. 
 Prepared in this way it s much easier to remove from 
 the kettle. 
 
 TO BROIL FISH. 
 
 Clean the fish, wash and wipe dry. Cover the 
 fish with a little softened butter, season with salt and 
 pepper. Rub the broiler with salt pork or butter. 
 Broil first the flesh side until browm before turning. 
 A thick fish should cook about twenty minutes, a thin 
 one less time. Try with a fork. When done, place 
 on a liot platter, season with butter, salt and pepper, 
 a little chopped parsley. Garnish Avith lemon or 
 water cress or serve with a sauce. 
 
 TO BAKE FISH. 
 
 Place in the bottom of the pan two or three thin 
 slices of salt pork to prevent the fish from sticking, 
 or on the rack, if rack is used. If part of a fish is to 
 be baked, wash it and wipe dry, cover the fish with 
 buttered cracker crumbs that have been well seasoned 
 with salt, pepper, lemon juice, chopped parsley and a 
 little onion juice, or sprinkle with flour ; or, salt and 
 pepper, little pieces of butter, and ^ve minutes before 
 removing from the oven cover the top with grated 
 cheese, seasoned with a little salt and paprica. 
 
40 THE ROCKY MOUNTAIN COOK BOOK. 
 
 STUFFING FOR FISH. 
 
 1 cup of powdered cracker 
 crumbs. 
 
 1 teaspoonful of salt. 
 
 Half as much pepper. 
 
 1 teaspoonful chopped pars- 
 ley. 
 
 1 teaspoonful onion juice. 
 1/4 cup melted butter. 
 
 2 teaspoonfuls of pickles, 
 
 chopped or one of capers 
 and one of pickles. 
 
 If not moist enough, use a little hot water, and 
 egg may be used, but it is not necessary. This should 
 be a dry stuffing. 
 
 TO BAKE A WHOLE FISH. 
 
 Stuff and sew up the fish. Place the fish upright 
 in the pan. If broad and short they may be kept in 
 place by propping up. If not the right shape to 
 prop, skewer in the shape of the letter S. If pre- 
 pared in this way will keep their shape after cooking. 
 Place when done on a hot platter. Pour a sauce 
 around it, place a slice of lemon in the mouth. Be- 
 fore baking cut gashes (three or four) across the back 
 and place in each a slice of salt pork. The head and 
 tail should be left on. 
 
 TO COOK SMELTS. 
 
 Clean, wash and dry them, season with salt and 
 pepper, dip in fine granulated corn meal or flour. 
 Fasten together with a toothpick forming a ring (or 
 fry without). Place in as many as will cover the 
 bottom of a frying basket, dip in smoking hot fat and 
 cook for one minute. Or, fry out in frying pan half 
 a dozen slices of salt pork. Oook the smelts in this, 
 first on one side and then the other, until they are 
 brown. Serve with tartare sauce. 
 
THE ROCKY MOUNTAIN COOK BOOK. 41 
 
 FILLETS BAKED WITH TOMATOES. 
 
 Any kind of fillets or sliced fish can be cooked in 
 this way. Place on the bottom of the pan four slices 
 of salt pork, one onion cut in slices, wash and wipe 
 the fish dry, cover the top with butter-seasoned 
 crumbs. Place in the pan on top of the pork and 
 onions. Wipe clean half a dozen tomatoes (or enough 
 to serve one to each person), place them around the 
 fish. Cook in a hot oven until the fish is done, bast- 
 ing several times, both the tomatoes and fish with the 
 fat in the pan. When done place the fish carefully 
 on a hot platter and arrange the tomatoes around it. 
 Serve with Hollandaise, white or Bearnaise sauce. 
 
 STUFFED FILLETS OR SLICED FISH. 
 
 Wash and wipe the fish dry, season with salt and 
 pepper, spread a layer of ''stuffing for fish" over the 
 pieces, about an inch thick. Poll up and tie se- 
 curely with a string. Place in a buttered pan or on 
 slices of salt pork. Cover the top and sides with but- 
 tered crumbs. Cook in a hot oven three-quarters of 
 an hour. Serve with maitre d'hotel butter or a white 
 sauce made from the fat in the pan. 
 
 BOILED SALMON. 
 
 Prepare and cook as for boiled fish. Serve on a 
 hot platter with Hollandaise sauce and the little ball 
 potatoes, placing some of the potatoes on top of the 
 fish to form a bunch of grapes. 
 
 SALMON CUTLETS. 
 
 One cup of cold fish minced fine, season with 
 one teaspoonful of salt, a little pepper, one tea- 
 
42 THE ROCKY MOUNTAIN COOK BOOK. 
 
 spoonful chopped parsley, two teaspoonfuls lemon 
 juice. Mix with one-half cup of thick white sauce. 
 (See sauces.) When cold shape in cutlet form. 
 Roll in crumbs and egg and crumbs again. Fry in 
 deep hot fat until brown. Serve with the paper 
 ruffles stuck in the small end of each, placing the large 
 end to the center of the platter. Pour around them a 
 HoUandaise or white sauce. Any left-over white fish 
 is delicious prepared in this way. 
 
 FISH TIMBALE. 
 
 Cut one pound of raw fresh white fish in small 
 pieces, chop or pound to a pulp, press through a 
 coarse sieve. To every cup of the fish pulp add one 
 tablespoonful of fine bread crumbs that have soaked 
 in a third of a cup of milk or cream until soft. One 
 teaspoonful of salt, one-eighth teaspoon ful of pepper, 
 one-half teaspoonful of onion juice, the yolk of one 
 egg well beaten. Beat all well together for five min- 
 utes, then fold in lightly the stiffly beaten white. But- 
 ter a mould or bowl, fill it not over two-thirds full 
 set it in a pan of hot water. Cover the mould with a 
 greased paper and set in a moderate oven. Cook un- 
 til the center is firm from twenty minutes to one hour, 
 according to size of the timbale. Turn from the 
 mould and surround with a lobster, shrimp or tomato 
 sauce. 
 
 PLANKED SHAD AND POTATO ROSES. 
 
 Place the shad that has been fixed as for broiling 
 on a thick hard wood board, hold it down with a few 
 tacks. Season it with salt and pepper and cover with 
 buttered crumbs. Shape hot mashed potato through 
 
THE ROCKY MOUNTAIN COOK BOOK. 43 
 
 a pastry bag and tube, in the form of roses around the 
 fish, brush over with the yolk of egg that has been 
 slightly beaten. Cook in a hot oven for twenty-five 
 minutes. 
 
 CASSEROLE OF FISH. 
 
 Line a mould or baking dish with seasoned 
 mashed potato, first buttering it well. Fill up the 
 mould with any kind of highly seasoned creamed fish, 
 or fish that has been mixed with tomato sauce. Cover 
 the top over with an inch layer of mashed potato, 
 brush over with a beaten yolk of egg. Bake in a hot 
 oven for fifteen minutes. 
 
 CREAMED FISH SERVED IN MASHED POTATO CASE. 
 
 Line a baking dish with mashed potato. Cover 
 with the beaten yolk of egg. Set in a hot oven to 
 brown, then serve in it any kind of creamed fish. A 
 good luncheon dish. Creamed meats are nice served 
 in this way. 
 
 CREAM SALT FISH. 
 
 Cook the salt fish in boiling water until tender, 
 changing the water once. Pick in small pieces and 
 mix with a white sauce. Serve on toast or on a plat- 
 ter garnished with broiled sweet or white potatoes. 
 
 SALT FISH BALLS. 
 
 1 cup raw salt fish. 
 
 2 cups potatoes. 
 
 1 egg. 
 Little pepper. 
 
 Pick the fish in small pieces, free from bones. 
 Pare the potatoes cut in quarters. Cook the potatoes 
 
44 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and fish t/)gether in boiling water until tender. Drain 
 off the water and mash until very light, add the pep- 
 per and when a little cool, the egg, well beaten. Drop 
 from a tables jK)on into smoking hot fat. Fry until 
 brown. Cook only three or four at a time, as too 
 many cool the fat. Drain on soft paper. Serve 
 with a white sauce. It is better not to form the mix- 
 ture into shapes, fis it makes them heavy. 
 
 SALMON FISH BALLS. 
 
 Mix one-half ciip of salmon with one cup of 
 mashed potato. Season and add one egf^. Shape in 
 little fiat cakes. Cover with melted butter and broil, 
 or fry in salt pork fat. Brown on one side and then 
 the other. The salt pork gives a very nice flavor. 
 
THE ROCKY MOUNTAIN COOK BOOK. 45 
 
 SHELL nSH. 
 
 OYSTERS RAW. 
 
 Oysters to be seiTcd raw should be very fresh, 
 and should not be served at all from the 1st of May 
 to September, as their flavor is not as good and they 
 are not so liealthful. For serving raw, the small 
 oysters should be used. Look them over carefully to 
 see that there are no pieces of shells. Leave them on 
 the deep half of the shell and arrange regularly 
 around the plate, giving six to each person. Have a 
 little ice in the center of the plate, chipped fine. 
 Place on the ice a little parsley or watercress and a 
 quarter of a lemon on that. Serve with them paprica 
 or tobasco sauce, horseradish, thin slices of brown 
 bread buttered or crackers. 
 
 OYSTERS COOKED IN THE SHELL. 
 
 These arc very delicious and should be ser\^ed as 
 soon as ready. They make a very palatable dish for 
 Sunday night supper. 
 
 Wash the shells clean, put them in a pan with 
 the round side down to hold the juice, and cook in a 
 hot oven until the shells break open. Eemove the up- 
 per shell. Season to taste when served. 
 
 Clams are delicious cooked in this way, in their 
 own juices. 
 
46 THE ROCKY MOUNTAIN COOK BOOK. 
 
 OYSTERS SERVED IN ICE. 
 
 Have fresh small oysters that have been well 
 picked over. Make a cavity in a smooth block of ice 
 with a hot brick, or pail or can of hot water. Place 
 the ice on a platter with colored tissue paper under 
 it if you want the color effect. Surround it with 
 parsley or Avatercress and quarters of lemon, then 
 place in the oysters. 
 
 Oyster CoMail is very nice served in this way. 
 
 Individual cakes of ice can be made in the same 
 way. 
 
 FRIED OYSTERS. 
 
 Select large oysters for frying. Pick them over 
 carefully to see that none of the shell adheres. Put 
 them in a strainer and let the cold water run through 
 them just to rinse them. Drain well, season finely 
 rolled cracker crumbs w^ith salt and pepper, dip the 
 oysters in the crumbs, then into Qgg^ which has just 
 been beaten slightly, to mix it, and has two tablespoon- 
 fuls of water added to it, then into the crumbs again. 
 Put five or six at a time in the frying basket and 
 plunge in the smoking hot fat. Cook until a golden 
 brown. These should not be fried until time to 
 serve. Pickles, horseradish, chow-chow, tartar sauce 
 or celery salad can be served with them, either as a 
 garnish or separately. Fried oysters may be pre- 
 pared some time before cooking. 
 
 BROILED OYSTERS. 
 
 Prepare the oysters as for fried. Dry them well. 
 Dip them in melted butter, rub a fine wire broiler 
 with butter or salt pork, place them on the broiler 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 47 
 
 over hot coals and cook until the juice flows. Place 
 them on rounds or squares of toast, three or four on 
 each piece. Pour a little melted butter over them, 
 season with pepper. Serve any kind of pickles with 
 them. 
 
 OYSTER COCKTAIL. 
 
 1 pint of small oysters. 
 Cleaned and thoroughly 
 
 chilled. 
 1 tablespoon ful horseradish. 
 5 tablespoonfuls lemon juice. 
 1 tablespoonful vinegar. 
 
 li tablespoonfuls Worcester- 
 shire sauce. 
 
 '.i tablespoonfuls catsup. 
 
 1 teaspoonful tabasco sauce. 
 
 1 teaspoonful salt, or more 
 if needed. 
 
 Serve in cocktail glasses or in lemon cups, or to- 
 mato cups, on a bed of green, or cups shaped from 
 tomato or celery jelly. 
 
 PANNED OYSTERS. 
 
 Put a tablespoonful of butter into a hot sauce pan, 
 then add the oysters that have been well picked over 
 and cleaned. Let them cook until the edges curl, 
 then place them on pieces of toast or hot crackers 
 that have been moistened with the liquor. Season 
 with butter, salt and pepper. 
 
 CREAMED OYSTERS. 
 
 Cook one pint of oysters in their own liquor un- 
 til plump and their edges curl. Drain off the liquor. 
 Make a sauce by melting two tablespoonfuls of butter 
 and stirring into it two tablespoonfuls of flour, one- 
 fourth teaspoonful of salt (or more if needed), a little 
 pepper or paprica. Stir slowly into this one-half cup 
 of the oyster liquor to one-half cup of cream or milk. 
 Cook ten minutes and add the oysters. Let them 
 
48 THE ROCKY MOUNTAIN COOK BOOK. 
 
 reheat in tlie sauce for five minutes. Sen^e on toast 
 or in patty shells, timbale cases or bread boxes. 
 
 OYSTERS IN SHELLS OR RAMQUIN DISHES. 
 
 Cook the oysters and make tlie sauce the same as 
 for Creamed Oysters. Remove the sauce from the 
 fire, add the oysters and the beaten yolks of two eggs, 
 butter the shells or dishes and fill about two-thirds 
 full. Cover the top with buttered bread crumbs and 
 bake in a hot oven for five minutes, or until the 
 crumbs are brown. 
 
 To Butter Crumbs. — Melt one tablespoonful of 
 butter, add to it two tablespoonfuls of crumbs, stir 
 them into the butter. 
 
 SCOLLOPED OYSTERS. 
 
 Wash and pick over the oysters. Butter a baking 
 dish and place in a layer of oysters. Sprinkle them 
 with salt, pepper and bits of butter and a layer of 
 cracker crumbs. Before putting on the top layer of 
 crumbs add three tablespoonfuls of sherry, if liked. 
 Cover the top with buttered crumbs. (Buttered 
 crumbs given in the preceding receipt.) Bake for 
 twenty minutes in a hot oven or try the oysters in 
 the center and see if the edges are curled. 
 
 PIGS IN BLANKET. 
 
 Season large oysters Avith salt and pepper an hour 
 before using, then wrap each oyster in a thin slice of 
 bacon and fasten with a wooden toothpick. Cook on 
 a hot spider or frying pan or in the chafing dish until 
 the bacon is brown. Serve on small pieces of but- 
 tered toast. 
 
 Oysters in Batter. — (See fritter batter). 
 
THE ROCKY MOUNTAIN COOK BOOK. 49 
 
 CLAMS. 
 
 Little Nech Clams are the best for serving raw. 
 Serve the same as raw oysters. 
 
 ROASTED CLAMS. 
 Roast the same as oysters. 
 
 STEAMED CLAMS. 
 
 Wash the shells until clean and free from grit. 
 Put them in a kettle without water, cover closely and 
 cook until the shells open. Serve hot in the shells, 
 with melted butter. Serve a small glass of the clam 
 water to each person. 
 
 CLAMS IN BATTER. 
 
 Cook the same as for steamed clams. Cut off 
 the head (the black tip) and dip in batter, fry in 
 smoking hot fat until brown. (See fritter batter). 
 The clams may be chopped before adding to the batter 
 if desired. 
 
 SCOLLOPS. 
 
 Wash quickly, dry between cloths, dip in cracker 
 crumbs that have been seasoned with salt and pepper, 
 then in slightly beaten egg that has two tablespoon- 
 fuls of water added to it, and in the crumbs again. 
 Place them in a frying basket, immerse it smoking 
 hot fat for one minute. Drain on brown paper. 
 Serve with tartare sauce. 
 
 CRABS. 
 
 Crabs are at their best during the months of May, 
 June, July and August. Crabs, like lobsters, shed 
 
50 THE ROCKY MOUNTAIN COOK BOOK. 
 
 their shell once a year. When the shell is forming 
 they are soft shell crabs. 
 
 SOFT SHELL CRABS. 
 
 Soft Shell Crabs should be used only when fresh. 
 Remove the sand bag, gills and intestines. Wash and 
 wipe dry. Roll in cracker crumbs, egg and crumbs 
 again, immerse in smoking hot lard for two minutes 
 or roll in flour and saute in hot butter on both sides. 
 Serve with tartare sauce. 
 
 BOILED CRABS. 
 
 Plunge them head first in hot water (not boiling), 
 then add one tablespoonful of salt, boil for twenty 
 minutes. When cold remove the outside shell and 
 take out the meat carefully. 
 
 DEVILED CRABS. 
 
 Mince the meat line and mix with half the amount 
 of white sauce, season with salt, paprica, or a little 
 cayenne, teaspoonful chopped parsley, teaspoonful 
 lemon juice, yolk of hard boiled egg. Replace in the 
 shell, cover with buttered crumbs and brown in a hot 
 oven. 
 
 FRIED FROG LEGS. 
 
 After being skinned, dip in cracker crumbs, sea- 
 soned with salt and pepper, then in egg and the 
 crumbs again. Put in a frying basket, immerse in 
 smoking hot fat for one minute. Drain. Serve with 
 a cream or mushroom sauce or a drawn butter sauce. 
 
THE ROCKY MOUNTAIN COOK BOOK. 51 
 
 DEVILED SHRIMP. 
 
 1 pint of shrimp. 
 
 1 cup white stock or milk. 
 4 tablespoonfuls butter. 
 
 2 tablespoonfuls flour. 
 
 1 teaspoonful mustard. 
 14 teaspoonful cayenne. 
 1 teaspoonful salt. 
 1 tablespoonful lemon juice. 
 
 Make a sauce by melting the butter, stirring in 
 the flour and seasonings and the milk or stock. When 
 smooth add the minced shrimps. Sprinkle shells or 
 ramkin dishes with buttered crumbs, cut in the 
 shrimp mixture. Cover over with buttered crumbs. 
 Cook from ten to twelve minutes in a hot oven. 
 
 LOBSTERS. 
 
 Lobsters are difficult to digest and should only be 
 eaten when fresh. Select a heavy lobster for the size. 
 These will be found to be the most meat. 
 
 TO BOIL A LOBSTER. 
 
 Have enough water in a kettle to cover the lobster 
 before the water gets very hot put in the lobsters. 
 This seems the most merciful way, as it smothers them 
 at once. Add two tablespoonfuls of salt, cover and 
 boil for thirty minutes. 
 
 TO OPEN A LOBSTER. 
 
 \Mien the lobster is cold, break off the large claws, 
 separate the tail from the body. Remove the small 
 claws. Save the coral and the green liver. Break 
 the tail by pressing the sides together, then open and 
 take out the meat and remove the intestinal canal 
 which runs the full length. Break off the gills. The 
 gills, stomach and intestines are the only part not 
 used. Break the body in the middle and pick the 
 
52 THE ROCKY MOUNTAIN COOK BOOK. 
 
 meat from the joints. Hammer the claws near the 
 edges, so as not to break the meat. Remove the meat. 
 If the body of the shell is to be used for serving, cut 
 down the underside with a sharp knife. 
 
 TO BROIL A LIVE LOBSTER. 
 
 With a sliarp knife cut quickly down the back, 
 remove the intestines and stomach. Broil over a 
 moderate fire for thirty minutes, shell side down. 
 Spread a little butter over it when broiling to keep 
 it moist. When done break the claws, season with 
 salt, pepper and molted butter. 
 
 PLAIN LOBSTER. 
 
 Remove the meat from the shell, place on a plat- 
 ter, garnish with the little claws and parsley. Sea- 
 son individually with salt, pepper, vinegar and oil or 
 melted butter. 
 
 SAUTE LOBSTER. 
 
 Break the lobster meat in small pieces, heat in 
 hot butter in sauce pan or chafing dish, season with 
 salt, pepper and a little vinegar. Cook for about five 
 minutes. 
 
 CREAMED LOBSTER. 
 
 Cut the meat quite fine, reheat in a white sauce, 
 seasoned with salt, pepper or paprica, lemon juice. 
 Serve on toast or in patty cases, timbale cases, bread 
 boxes, or in shells or ramquin dishes, baked for five 
 minutes in the oven with the buttered crumbs on top. 
 
THE ROCKY MOUNTAIN COOK BOOK. 53 
 
 DEVILED LOBSTER. 
 
 Chop the lobster very fine, season highly with 
 lemon juice, paprica, a little chopped celery, two small 
 pickles chopped fine, salt. Mix with a white sauce, 
 using half as much sauce as meat. Fill the tail of 
 the lobster shells with the mixture, setting them in the 
 pan with the meat side up. Cover the top with but- 
 tered crumbs. Bake for fifteen or twenty minutes 
 in a hot oven. Place two tails together lengthwise, 
 the crumb side up and garnish with the claws and 
 parsley or watercress. 
 
 LOBSTER A LA NEWBURG. 
 
 Cut the meat from a two-pound lobster in inch 
 pieces. Melt in the chafing dish or sauce pan two 
 tablespoonfuls of butter, add the lobster and one- 
 fourth teaspoonful of salt, a speck of cayenne, or pap- 
 rica. (A truffle chopped fine may be added.) Cover 
 and let cook for five minutes, then add one-fourth cup 
 of sherry or madeira, or half sherry and half brandy, 
 and cook for five minutes. Beat the yolks of two 
 eggs and mix them well with a cup of cream, add this 
 and stir until it thickens. Serve at once or the eggs 
 may cause it to curdle. 
 
54 THE ROCKY MOUNTAIN COOK BOOK. 
 
 MEATS. 
 
 The cheaper cuts of meat should have a long, slow 
 cooking to break up the fiber. A cheap cut of meat 
 often contains more nourishment than an expensive 
 cut. For exam])le, there is more nourishment in a 
 well-cooked piece of round than in a well-cooked fillet. 
 Tough meats are better boiled, as a lower degree of 
 heat can be used and slower cooking. 
 
 TO ROAST BEEF. 
 
 Beef should be well streaked with fat, of a bright 
 red color, elastic to the touch, and have a thick out- 
 side layer of fat. Put the meat in the pan which 
 has been heated hot on top of the stove, then sear the 
 meat in the hot pan on all sides, turning it with a 
 fork. Then ])lace it in the pan on a rack, sprinkle 
 first with flour, then with salt and pej^per. Put two 
 tablespoonfuls of drippings in the pan if you have 
 them, but no water, as water steams the meat. Cook 
 in a very hot pan for ton minutes, then reduce the 
 heat, basting often with the fat in the pan. Roast 
 ten minutes to a pound, if liked rare, and fifteen min- 
 utes if liked well done. 
 
 Rolled Boast. — Should be cooked a little longer. 
 
 Searing and first putting the meat in a hot oven 
 hardens the outside and keeps the juices in. Place 
 on the platter with the fat side up. Carve in thin 
 slices across the grain. 
 
THE ROCKY MOUNTAIN COOK BOOK. 58 
 
 GRAVY FOR ROAST BEEF. 
 
 Pour the fat from the pan in a bowl, then pour 
 about a pint of hot water or stock in the pan, to get all 
 of the settlings. Put four tablespoonfuls of hot fat 
 in a sauce pan, stir into it two tablespoonfuls of flour, 
 well mixed, stir in the hot water or stock from the 
 pan. Season to taste with salt, pepper, Worcester- 
 shire sauce, ketchup or mushrooms. Cook for ten 
 minutes. 
 
 YORKSHIRE PUDDING. 
 
 Beat two eggs very light, add one-half teaspoonful 
 of salt and one cup of milk. Stir this gradually on 
 three-fourths cup of flour, beat until smooth. Pour 
 in hot gem pans that have in them drippings from the 
 roast beef. Bake in a hot oven thirty minutes, bast- 
 ing twice with beef drippings, but not until they have 
 been baking for fifteen minutes. Serve around the 
 roast beef. This is a much better way than baking it 
 in a pan. 
 
 FILLET OF BEEF. 
 
 Have your butcher remove the fat veins and trim 
 into shai^e. The best way of cooking it is to lard it. 
 If you do not care to do that, first place it in the pan 
 on several slices of pork and cover the top with thin, 
 narrow strips, dredge with flour, salt and pepper, or 
 cover the top of the fillet with buttered, seasoned 
 crumbs. Place around the fillet one carrot, turnip 
 and onion, cut in thin slices, and a couple of stalks of 
 celery. Cook in a hot oven for thirty minutes. After 
 ten minutes' cooking pour into the pan one cup of 
 stock. Baste frequently. The fillet should be served 
 rare. Put in a sauce pan a couple of tablespoonfuls 
 
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58 THE ROCKY MOUNTAIN COOK BOOK. 
 
 DUMPLINGS. 
 
 1 cup flour. I 1 teaspoonful baking 
 
 1/4 teaspoonful salt. | powder. 
 
 Mix with one-half cup of milk into a (l(Migh soft 
 enough to handle. Pat out in small cakes or roll and 
 cut with a small biscuit cutter. Cook for ten minutes 
 in the boiling stew, being careful that the water does 
 not boil on them, as that would make them soggy. 
 
 MEAT PIE. 
 
 Lay in a baking dish a few thin slices of cold 
 meat, a grating of onion, salt and ]x^])|X'r, a layer of 
 thin-sliced potatoes. (Cold cooked potatoes can be 
 used, cut in thicker slices.) Fill up the dish with 
 these layers. Pour over it any cold gravy, tomato 
 sauce, or soup stock. Cover the top with pastry, 
 rolled a half inch thick. Hake in a hot oven for 
 about one-half hour. Any kind <>f meat can be used 
 in this way, and other vegetables used if desired. 
 
 WARMED-OVER BEEF. 
 
 Cut the l)eef in small thin slices. Make a gravy 
 of two tablespoonfuls of butter and one of flour, when 
 browned a little a<ld a cu]) of stock or gravy and one 
 teaspoonful of Worcestershire sauce and one table- 
 spoonful of catsu]). Season with salt and pepper. 
 Add the meat. Simmer for fifteen minutes. Place 
 on a hot platter, garnish with three-cornered pieces of 
 toast or little ball potatoes. 
 
 ROLLED STUFFED FLANK. 
 
 Take the inside flank, wipe it clean and dry, re- 
 move the fat, spread it evenly with a bread stuffing. 
 
THE ROCKY MOUNTAIN COOK BOOK. 59 
 
 highly seasoned, about an inch thick. Roll it up and 
 tie securely with a white twine. Cut into slices an 
 onion, carrot and turnip. Place them in the pan, lay 
 the meat on them and dredge with flour, salt and pep- 
 per. Add a bay leaf, sprig of parsley and the root 
 or stalk of celery, one cup of water or stock. Cook 
 for fifteen minutes in a very hot oven, then cover with 
 another pan and cook slowly for four hours, basting 
 frequently. It must have a long, slow cooking to be 
 tender. When done, strain out the vegetables, make 
 a gravy of the liquor and serve with the meat. 
 
 BOILED DINNER. 
 
 Select a piece of corn beef that is well streaked 
 with fat. Wash it in cold water, put on to boil in 
 cold water enough to cover. When it begins to boil, 
 skim. Allow it to simmer slowly, until tender, about 
 forty minutes to a pound. Scrape, wash and quarter 
 the carrots, peel and quarter parsnips, peel and slice 
 in inch slices the turnips, quarter the cabbage, peel 
 the potatoes and cook whole. About one hour before 
 the meat is done add the turnips, carrots and parsnips 
 and a half hour before done add the potatoes. Tie 
 the cabbage in a piece of cheese cloth and cook it in 
 a separate kettle in some of the liquor from the corn 
 beef. Cook one hour or until tender. 
 
 Cook the beets separately in boiling water. When 
 done plunge them into cold water and rub off the skin. 
 Serve hot or cold. Place the com beef in the center 
 of the platter and the carrots, turnips, parsnips and 
 potatoes around. Serve cabbage and beets in separate 
 dish. 
 
60 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PRESSED CORN BEEF. 
 
 ReniovG the beef from the bones, pick in rather 
 small pieces, put layers of lean and fat in a round 
 baking dish. Cover the top with a plate and press 
 down with a brick or flat iron for several hours. Then 
 slice thin. Serve with baked potatoes and pickles. 
 
 CORN BEEF HASH. 
 
 Half corn beef and half mixed vegetables. Chop 
 all together until fine. Season with a very little salt 
 and pepper. Put one tablespoonful of drippiiigs in 
 the frying pan. When hot add the hash. When 
 brown, cover the top with a plate; quickly turn the 
 hash into it by turning the frying pan upside down. 
 Put another tablespoonful of drippings in the pan 
 and brown the hash on the other side. Remove to a 
 hot platter, garnish with ]>ickles, cut lengthwise in 
 half, or parsley. 
 
 VEGETABLE HASH. 
 
 Equal parts of all the left-over vegetables. Put 
 into the frying pan a tablespoonful of drippings, add 
 the vegetables and cook until heated through, stirring 
 often. This is very nice served with the cold corn 
 beef. 
 
 SPICED BEEF. 
 
 Select a piece from the middle cut of shin or the 
 round. Wash the meat quickly and cut in four 
 pieces. Cover with boiling water. After it has boiled 
 for one-half hour, add the following seasonings, tied 
 in cheese cloth: Six cloves, twelve peppercorns, one 
 bay leaf, half teaspoonful sage, half teaspoonful 
 
THE ROCKY MOUNTAIN COOK BOOK. 61 
 
 thyme, three or four celery roots or stalks. Simmer 
 slowly now until the meat falls apart, pack and press. 
 (See com beef.) When cold, serve in thin slices. 
 
 BROILED BEEFSTEAK. 
 
 Cut off the flank end to use in other ways, as that 
 is toughened by broiling. Grease the broiler with a 
 little fat from the meat. Broil over red-hot coals, 
 turning at first every ten seconds (to sear the outside 
 and keep the juices in). If liked rare, broil eight 
 minutes ; well done, twelve minutes. Select a steak 
 one inch and a half or two inches thick. Serve on a 
 hot platter, season with butter and salt, maitre d'hotel 
 sauce or mushroom sauce. 
 
 BROILED FILLET OF BEEF. 
 
 Cut the fillet in slices three-fourths an inch thick. 
 Grease the broiler well. Broil over clear coals for 
 six minutes, turning every ten seconds, at first. Place 
 on rounds of toast the size of the slices. Season with 
 salt, pepper and butter and garnish with peas or with 
 mushroom sauce. 
 
 HAMBURG STEAK. 
 
 Use one pound from the round or the ends of 
 steak. Put through a meat grinder or chop very fine. 
 To it add 
 
 1 tablespoonful of onion 
 
 juice. 
 1 teaspoonful of salt. 
 
 ^ teaspoonful of pepper. 
 1 beaten egg. 
 
 Form into flat cakes, dredge with flour and saute 
 in a little hot butter or drippings. Brown well 
 
62 THE ROCKY MOUNTAIN COOK BOOK. 
 
 on both sides. Remove to a hot platter, stir into 
 the hot fat left in the frying pan one tablespoonful 
 of butter. When brown, stir slowly into it one cup 
 of stock or hot water. Season to taste with pepper 
 and salt and add a few mushrooms or peas, or cubes 
 of carrot that have first been cooked. Heat through 
 and pour around the steaks. 
 
 BEEF TONGUE. 
 
 Smoked Tongue. — Soak for one hour in cold 
 water, pour off the water and put on to cook in cold 
 water. Let it come to a boil, pour off the water 
 again, Put on in fresh cold water and boil until ten- 
 der. Remove the skin, roots and fat. Serve hot or 
 cold. 
 
 Fresh Tongue. — Wash and cook in boiling salted 
 water until tender. Remove the skin and fat. 
 
 TONGUE IN JELLY. 
 
 Cut the tongue in slices and hold in shape. Place 
 in a mould or dish the right size to hold it in place. 
 Pour around it half inch thick of aspic jelly. When 
 that is nearly firm, cover with the jelly. Serve when 
 cold and firm. (See aspic jelly). 
 
THE ROCKY MOUNTAIN COOK BOOK. 63 
 
 PORK. 
 
 ROAST PIG. 
 
 Select a pig from three to five weeks old. Wash 
 well and stuff with a potato stuffing. 
 
 Stuffing. — Two cups mashed potato, season with 
 one-fourth cup of butter, two tablespoonfuls of 
 chopped onion, one-fourth teaspoonful of pepper, one 
 teaspoonful of salt, one teaspoonful sage, stuff and 
 sew. 
 
 Skewer the fore legs forward and the hind ones 
 backward. Eub over with softened butter, sprinkle 
 ^yith flour, salt and pepper. Put in a hot oven with a 
 little water in the pan. Baste often Avith melted but- 
 ter at first to soften the skin. Bake about three hours 
 or until tender when tried with a fork. Arrange on 
 the platter in a bed of parsley, with a slice of lemon 
 in the mouth. Serve with apple sauce or fried ap- 
 ples. 
 
 ROAST PORK. 
 
 The loin, spare-rib and shoulder are best for roast- 
 ing. Sprinkle well with flour, salt, pepper and sage. 
 Cook in a hot oven, allowing twenty-five minutes to a 
 pound. Pork should be well cooked. It requires 
 five hours for digestion, and is more easily digested 
 when cold. 
 
 PORK CHOPS. 
 
 ^ To fry or saute them, have them cut one-half inch 
 thick, dredge with a little flour, sage, salt and pepper, 
 
64 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and cook until brown on both sides. It will take 
 about tAventy minutes. Serve on a hot platter, gar- 
 nished with fried apples. 
 
 BACON. 
 
 Slice very thin, remove the rind, place in a hot 
 frying pan. Cook until crisp. Drain on soft paper. 
 
 FRIED APPLES. 
 
 Cut slices of sour apples, one-half inch thick. Do 
 not remove the skin. Saute in beef drippings, pork 
 fat or butter until tender. 
 
 BROILED HAM AND EGGS. 
 
 Have the ham cut in very thin slices. Place it in 
 hot water for three or four mimites to take out a little 
 of the salt, wipe dry, broil over hot coals for about 
 five minutes. Fry out several slices of salt pork, add 
 the eggs and cook until the wdiite is firm, basting them 
 with the fat from the pan. 
 
 FRIED HAM. 
 
 Put the slices on a hot frying pan, brown on both 
 sides. Remove and cook the eggs in the fat left in 
 the pan. Place the eggs around or on top of the ham. 
 
 BOILED HAM. 
 
 If salt, soak for several hours. Wash thoroughly, 
 trim off any of the black part. Cover with cold water 
 and let it cook slowly, allowing one-half hour to a 
 pound. Remove from the fire, let it remain in the 
 water until nearly cold, then cut off the skin. Press 
 
THE ROCKY MOUNTAIN COOK BOOK. 65 
 
 into the fat a number of whole cloves, sprinkle the top 
 with cracker crumbs and brown sugar. Bake in 
 quite a hot oven for fifteen minutes. A half glass of 
 sherry wine may be added to the boiling ham just be- 
 fore it is done. 
 
 BAKED HAM. 
 
 Prepare the ham the same as for boiling. Let it 
 simmer slowly for two hours, then remove it and cut 
 off the skin. Press cloves into the fat. Bake in a 
 moderate oven for two hours, basting at first with one- 
 half cup of sherry wine, and then with the fat in the 
 pan. Fifteen minutes before it is done cover with 
 cracker crumbs and one-fourth cup of brown sugar. 
 Serve hot or cold. If serving hot, make a gravy of 
 two tablespoonfuls of the fat in the pan. Stir into it 
 one tablespoonful of flour and one cup of brown stock. 
 
 SAUSAGES (Mrs. Lincoln). 
 
 Use sweet fresh pork. Take oue-third fat and 
 two-thirds lean. Chop or grind very fine ; season for 
 every pound of meat and fat two teaspoon fuls of salt, 
 two teaspoonfuls of sage, one-half teaspoonful of pep- 
 per. Make cotton bags, one-half yard long and four 
 inches wide. Dip them in strong salt and water and 
 dry. Crowd the meat into them, tie the bag tightly 
 and keep in a cool place. When wanted for use turn 
 the end of the bag back, cut off the meat in half-inch 
 slices, fry in hot frying pan until brown on both sides. 
 
 TO TRY OUT LARD. 
 
 Cut the leaves in small pieces, remove all flesh. 
 Put a few pieces in the kettle first. When they are 
 
66 THE ROCKY MOUNTAIN COOK BOOK. 
 
 tried out put in the remainder. Cook slowly until 
 the scraps are crisp, strain through cheese cloth into 
 pails. 
 
 Many like to add one pound of suet to every five 
 of the leaves. This makes a firmer lard. 
 
 BOSTON BAKED PORK AND BEANS. 
 
 Soak two cups of pea beans in cold Avater over 
 night. (For Colorado and high altitudes soak them 
 oue day and night.) In the morning drain off the 
 water, put on fresh cold water and parboil them on the 
 stove until the skin breaks, or you can pierce them 
 with a pin. Then drain tliem through a colander, 
 and pour cold water over them. Place in the pot. 
 Clean one-fourth pound of salt pork, cut the top in 
 gashes, place on top of the beans, pressing it down 
 in them until the rind just shows. Mix one-half tea- 
 spoonful of salt, one-fourth teaspoonful of mustard, 
 one tablespoonful of molasses in one cup of liot water 
 and pour over the beans. Keep water enough in 
 them to come to the top of the beans. Bake in a slow 
 oven for eight hours. One small onion can be baked 
 in the beans if the flavor is liked. The bean pot 
 should be earthen, with bulging sides and have a close 
 cover. 
 
THE ROCKY MOUNTAIN COOK BOOK. 67 
 
 MUTTON AND LAMB. 
 
 Good mutton should have thick, white, hard, fat, 
 fine-grained red meat. 
 
 ROAST LEG OF MUTTON. 
 
 Have the bone cut short, wipe it all over with cold 
 water, dredge with flour. Salt and pepper. Place 
 in a hot oven for fifteen minutes, then add to the pan 
 one cup of hot water, baste frequently, allowing ten 
 minutes to a pound if liked rare, and fifteen minutes 
 if liked well done. Garnish the end of the bone with 
 a paper frill or a bunch of water cress or parsley. 
 
 ROAST LOIN OF MUTTON. 
 
 Kemove the fat and kidney. Have the joints 
 cracked, so as to be easily carved. Koast the same as 
 the leo'. Serve with mint sauce. 
 
 CROWN ROAST. 
 
 This can be prepared by your butcher and makes 
 a very handsome and delicious roast. Cut a full loin, 
 trim the rib bones as for French chops and chop them 
 to a uniform length, then roll the loin backwards into 
 a circle and tie securely. Tie aroimd each bone a 
 slice of salt pork so they will not burn. Baste fre- 
 quently wdth the fat in the pan. Allow fifteen min- 
 utes to a pound. Cover each bone wdth a paper ruffle, 
 fill up the center with potato chips and garnish 
 
68 THE ROCKY MOUNTAIN COOK BOOK. 
 
 around the roast with them, or, garnish with timbale 
 cases filled with creamed peas, or pea timbales. 
 
 ROAST SADDLE OF MUTTON. 
 
 The saddle is the back ; if split it is the loin. Ke- 
 move the pink skin, as that contains the strong flavor, 
 and the fat and kidneys from underneath. Roll the 
 flank under and tie it into a good round shape. Dredge 
 with flour, salt and pepper. Cook in a hot oven, baste 
 frequently, allowing ten minutes to a pound if liked 
 rare, and fifteen minutes if liked well done. Carve 
 slices parallel to the back bone, -then slip the knife 
 under and separate them from the ribs. After the 
 top is carved, turn the saddle and carve the tender- 
 loin, which lies underneath. 
 
 ROAST LEG OF MUTTON STUFFED. 
 
 Remove the bone, sprinkle the inside with salt 
 and pepper, stuff and sew. Cook the same as roast 
 leg of mutton. 
 
 Stuffing. — One cup of stale bread crumbs, one- 
 fourth cup melted butter, one-fourth teaspoonful each 
 salt, pepper, marjoram and sage, a teaspoonful of 
 onion juice if desired and hot water if not moist 
 enough. 
 
 BOILED LEG OF MUTTON. 
 
 Put the mutton into boiling water to cover, boil 
 for fifteen minutes, then set aside and simmer, allow- 
 ing twenty minutes to a pound. One-half hour be- 
 fore removing the meat add turnip cut in half-inch 
 slices. Remove the meat to a hot platter, garnish 
 with the turnip, cover the top with chopped parsley or 
 
THE ROCKY MOUNTAIN COOK BOOK. 69 
 
 capers. Serve with caper sauce. Save the water to 
 use with the bone and left-over pieces for soups. 
 
 RAGOUT OF MUTTON. 
 
 2 lbs. from the neck or 
 
 flank. 
 'I tablespoonfuls butter. 
 1 tablespoonful flour. 
 1 onion. 
 1 carrot. 
 
 yg can peas. 
 
 2 cups of water or stock. 
 
 1 clove. 
 
 Sprig of parsley. 
 
 Salt and pepper to taste. 
 
 Put the butter into the frying pan. When melted 
 add the flour and brown. Then add the carrot and 
 onion cut in small dice and the seasonings and mut- 
 ton. Cook, stirring frequently until all are brown, 
 then add the stock or water. Cover closely, let sim- 
 mer for two hours, add the peas just before serving. 
 
 CURRY OF MUTTON. 
 
 Fry one large onion cut in thin slices in two table- 
 spoonfuls of butter. Mix with two tablespoonfuls of 
 flour, one teaspoonful of curry powder, one tea- 
 spoonful salt, one-fourth teaspoonful of pepper. Stir 
 into the butter and onion. Add gradually two cups 
 of stock. Cut two pounds of lean mutton in two- 
 inch pieces, add them to the sauce and simmer until 
 tender. Place the meat on a hot platter with a border 
 of rice around it. 
 
 MUTTON AND LAMB CHOPS. 
 
 Broil the chops over hot coals, turning every ten 
 seconds, the same as steak, thus searing over the chops 
 and keeping the juice inside. When the meat looks 
 puffy it is done. It requires ten minutes to broil 
 
70 THE ROCKY MOUNTAIN COOK BOOK. 
 
 chops one inch thick, if liked rare eight minutes. 
 Place on a hot plater, season with salt, pepper and 
 butter, garnish with points of toast and a little parsley 
 or watercress, or with peas, French-fried potatoes, 
 potato balls or straws. 
 
 French Chops. — Have the meat and fat scraped 
 from tlie bone. When served the bone is usually cov- 
 ered with a ruffle. 
 
 CHOPS IN PAPER CASES. 
 
 Place the chop on well-greased heavy writing 
 paper, season with salt and pepper, fold the paper 
 over the chop and turn the edges over twice to hold 
 them securely. Broil over a moderate fire, turning 
 frequently. These may be served in the 23aper. 
 These are very delicate to serve to invalids. 
 
 ROAST SPRING LAMB. 
 
 Spring lamb is divided into fore and hind quar- 
 ters. The whole of either not beeing too much to roast 
 at one time. The fore quarter is less en pensive than 
 the hind. It should be fresh and thoroughly cooked. 
 Poast in a hot oven, season with flour, salt and pepper. 
 After fifteen minutes cooking add one cup of hot 
 water, baste frequently, allowing about twenty min- 
 utes to a pound. Serve with mint sauce and green 
 peas or asparagus and new potatoes. 
 
 BOILED LAMB'S TONGUES (Mrs. Lincoln). 
 
 Boil six tongues in salted water with the juice of 
 half a lemon until tender. Serve cold with tartar 
 sauce, or pickle them by covering with hot-spiced vin- 
 egar. 
 
THE ROCKY MOUNTAIN COOK BOOK. 71 
 
 VEAL. 
 
 The flesh of veal should be pink and firm, if it 
 has a white or bine tinge it is nnwholesome. It con- 
 tains less nourishment than any other meat and less 
 flavor, so should be highly seasoned, and, like lamb, 
 should be thoroughly cooked. 
 
 ROAST VEAL. 
 
 The loin, breast and fillet (a thick piece from the 
 upper part of the leg) are best for roasting. Remove 
 the bone from the fillet and stuff with a highly- 
 seasoned bread stuffing, skewer into shape. To pre- 
 pare the veal for roasting, cover the top with thin 
 strips of salt pork, or lard with a larding needle, sea- 
 son with flour, salt, and ]>epper. Allow twenty-five 
 minutes to a pound. Make a gravy from the drip- 
 pings in the pan. Horseradish is very acceptable to 
 serve with veal. 
 
 STUFFED SHOULDER OF VEAL. 
 
 Have the blade removed and fill the space with a 
 highly-seasoned stufling, sew up the opening and truss 
 with strips of salt pork. Allow thirty minutes to a 
 pound. 
 
 STUFFING. 
 
 To one cup of stale bread crumbs add v^ne-half 
 tablespoonful of salt, sage, thyme, one teaspoonful 
 lemon juice, of cliopped salt pork, one-quarter tea- 
 
72 THE ROCKY MOUNTAIN COOK BOOK. 
 
 spoonful pepper, one-quarter cup melted butter, one 
 egg beaten until light, and if too dry add a little hot 
 water. 
 
 VEAL CUTLETS. 
 
 Dredge the cutlets Avith salt and pepper, dip in 
 fine cracker crumbs, then in egg, then again in the 
 crumbs. Saute in hot fat, either salt pork or beef 
 drippings. Brown well on both sides, place on a hot 
 platter and surround with a tomato or Bernaise sauce 
 or make a gravy by adding one tablespoonful of flour 
 to the fat, adding one cup of stock and season with 
 salt, pepper and a teaspoonful of lemon juice or 
 season with butter, salt and pepper and pass with 
 tliem tartar sauce. 
 
 VEAL CUTLETS WITH CREAM. 
 
 Divide the cutlets into sections. Dip them in 
 cream, then sprinkle with flour, salt and pepper. 
 Saute in hot butter until well browned on both sides. 
 Remove to a hot platter and surround with a sauce 
 made by adding one tablespoonful of flour to the fat 
 and cream left in the frying pan and one cup of 
 cream. Cook for five minutes, season to taste and 
 add to the sauce a handful of fresh mushrooms if you 
 have them and allow them to cook five minutes in the 
 sauce. 
 
 VEAL STEW. 
 
 The ends of the ribs, the neck and knuckle may be 
 used for the stew. Cut about two pounds of the meat 
 in two-inch pieces. Cover the meat with boiling 
 water. Let simmer until tender. Add one onion 
 sliced thin, two teaspoonfuls of salt, one-fourth tea- 
 
THE ROCKY MOUNTAIN COOK BOOK. 73 
 
 spoonful of pepper, two carrots sliced, one turnip 
 sliced one-half inch thick when the meat is put on to 
 cook, twenty minutes before the meat is done add four 
 good-sized potatoes that have been sliced and soaked in 
 cold water for an hour. Kemove the meat and vege- 
 tables on a platter, thicken the gravy with one table- 
 spoonful of flour and season with two tablespoonfuls 
 of butter and one-half cup of milk or cream. 
 
 For Veal Pot Pie add dumplings with the pota- 
 toes, the same as for beef stew. 
 
 VEAL LOAF. 
 
 5 pounds of veal. 
 
 1 cup finely powdered 
 
 cracKer crumbs. 
 1/2 cup of stock. 
 3 eggs. 
 1 tablespoonful finely 
 
 chopped onion. 
 1 teaspoonful thyme. 
 
 1 teaspoonful summer sa- 
 vory. 
 1 teaspoonful salt. 
 
 1 teaspoonful pepper. 
 
 % cup of salt pork chopped 
 fine, or 
 
 2 tablespoonfuls of melted 
 
 butter. 
 
 Chop the veal fine, add cracker crumbs and sea- 
 sonings, stock and eggs slightly beaten. Form with 
 the hands into a loaf, cover the top with slightly- 
 beaten egg, and a layer of cracker crumbs. Place in 
 a baking pan on four thin strips of salt pork. Bake 
 for three hours, basting frequently with butter and 
 hot water. This is better served cold. 
 
 SCALLOPED VEAL. 
 
 Cut cooked veal in thin slices or cubes. Put in a 
 baking dish alternate layers of veal and buttered 
 crumbs, seasoning each layer of meat with salt and 
 pepper. Over the top pour a tomato sauce and 
 sprinkle over with a layer of buttered crumbs. Bake 
 for half an hour. 
 
74 THE ROCKY MOUNTAIN COOK BOOK. 
 
 BRAISED CALF'S LIVER. 
 
 Lard it in tliree rows, or place several strips of 
 salt pork over the top. Cut into slices one carrot, one 
 turnip, one onion and two slices of salt pork; put 
 them in the baking pan. Place the liver on them. 
 Add one cup of stock or hot water, one teaspoonful 
 of salt and four peppercorns, a sprig of parsley. 
 Cover with another pan, and cook in a moderate oven 
 two hours and a half, basting often. Add more stock 
 or w^ater if necessary. Make a gravy by melting in a 
 sauce pan two tal)les}X)onfuls of butter stirring into 
 it one of flour. When brown gradually stir in one 
 cup of the stock left in the pan that has been strained 
 from the vegetables. Season with more salt and pep- 
 per if necessary. Pour nround the liver. 
 
 BROILED LIVER. 
 
 Slice in three-fourth iiicli slices. Soak in cold 
 water for five minutes to draw out the blood. Wipe 
 dry. Dip in melted butter. Eroil from five to eight 
 minutes, turning at first every ten seconds. Season 
 with butter, pepper and salt. Broiled bacon is often 
 served with it. 
 
 CALF'S HEART ROASTED. 
 
 Wash the heart clean and wipe. Fill with a 
 cracker or bread stuffing seasoned with melted butter, 
 salt, pepper, onion and sage. Bake for two hours. 
 Season the outside with salt and pepper, and sprinkle 
 with flour. Baste with hot water and butter. Make 
 a gravy from the liquid in the pan. Garnish around 
 with boiled onions or stuffed tomatoes. 
 
THE ROCKY MOUNTAIN COOK BOOK. 75 
 
 CALF'S HEAD WITH BRAIN SAUCE. 
 
 Soak the head in cold water for two hours. Take 
 out the brains. Scrape the head very clean, then pin 
 in a floured cloth. Put on to boil in salted, boiling 
 water enough to cover. xVfter boiling two hours, add 
 the brains, which have first been pinned in a floured 
 cloth, liver and lights, and boil two hours longer. Re- 
 move the cloth from the head and the large bones will 
 slip out. Lay on the platter with the skin side up. 
 
 To Make the Brain Sauce. — Take one quart of 
 liquor that the head has been boiled in, one-third of 
 the liver chopped fine, also the brains chopped fine. 
 Melt one-half cup of butter, stir into it five tablespoon- 
 fuls of flour. When smooth add the hot liquor, a lit- 
 tle at a time. Stir in the chopped brains and liver, 
 then add two tablespoonfuls of vinegar, a half cup of 
 white and red wine. Salt and pepper to taste. A 
 little grated nutmeg, if cared for. Cook ten minutes. 
 Skin the tongue and slice the remainder of the liver, 
 and surround the head with them. Pour over a part 
 of the gravy. Garnish with slices of lemon ^ and 
 radishes cut to represent roses. Send the remainder 
 of the gravy to the table in a dish. 
 
 SWEETBREADS. 
 
 Sweetbreads are two large glands lying along 
 the back of the throat and in the breast. Sweetbreads 
 found in veal are considered the best. Sweetbreads 
 spoil very quickly and should be put in cold water at 
 once and parboiled before using in any form. 
 
 To Prepare Sweetbreads. — Put them in cold 
 water. Remove the pipes and membranes. Cook in 
 boiling salted water with one tablespoonful of lemon 
 
76 THE ROCKY MOUNTAIN COOK BOOK. 
 
 juice or one-half tablespoonful of vinegar, for twenty 
 minutes, then plunge in cold water for ten minutes 
 to harden. 
 
 FRIED SWEETBREADS. 
 
 Cut the parboiled sweetbreads in slices. Dip in 
 egg, crumb and egg again. Fry in deep fat for one 
 minute, or season the slices with salt and pepper. 
 Saute in hot butter. Garnish with parsley and olives 
 or pickles and slices of lemon. 
 
 LARDED SWEETBREADS. 
 
 Lard the parboiled sweetbreads in even rows, and 
 bake in the oven until brown, first sprinkling with 
 flour, salt and pepper. 
 
 Creamed. — Cut in cubes and serve in white sauce, 
 on toast, patty cases, bread boxes or timbale cases. 
 They may be served in the same way with poulette 
 sauce. 
 
 SWEETBREADS SERVED IN RAMKIN DISHES OR 
 
 SHELLS. 
 
 Mix the parboiled sweetbreads with a cream or 
 poulette sauce. Butter well the dishes, fill two-thirds 
 full, cover with buttered crumbs and bake in a hot 
 oven for eight minutes. Serve at once. Mushrooms 
 or oysters can be added to them. 
 
 TRIPE. 
 
 Soak tripe for one-half hour in cold water, chang- 
 ing the water twice, then cook in boiling water for 
 twenty minutes before cooMng in any form. 
 
THE ROCKY MOUNTAIN COOK BOOK. 77 
 
 BROILED TRIPE. 
 
 Dry it after boiling. Dip into melted butter, then 
 season with salt and pepper, and broil for ten min- 
 utes. Season again and serve. 
 
 TRIPE IN BATTER. 
 
 Cut the boiled tripe in two-inch pieces, dip in 
 batter and fry one minute in deep fat. Or fry out sev- 
 eral pieces of salt pork and brown in the fat. 
 
 Batter. — One Qgg, one-fourth cup of cold water, 
 one teaspoonful of lemon juice, one-fourth teaspoon- 
 ful salt, and flour to make a drop batter (a batter that 
 will drop from the spoon, not pour). 
 
78 THE KDCKY MOUNTAIN COOK BOOK. 
 
 POULTRY. 
 
 POULTRY AND GAME. 
 
 Poultry should be drawn as soon as killed, to be 
 perfectly wholesome. That custom is not used in our 
 markets, but it should be made compulsory for the 
 good of the meat. To tell the age of poultry, press 
 the end of the breast bone. If it is soft and bends 
 easily the bird is young. Tf the end is hardened 
 it is over a year old. Pin feathers indicate a 
 young bird, and long hair an old one. The skin 
 should be firm, smooth and white. Geese and ducks 
 should not be over a year old, have soft yellow feet, 
 tender wings and thick, hard breast. Wild ducks 
 have reddish feet. 
 
 TO CLEAN AND TRUSS POULTRY. 
 
 Singe the hair and down by holding the fowl over 
 the gas, or over a roll of lighted paper held over the 
 fire. Cut off the necks close to the body, leaving skin 
 enough to fold over on the back (if to be roasted). 
 Remove the windjiipe and crop, then remove every- 
 thing from the inside that can come out. Be sure that 
 the lungs are taken out. They lie close to the back- 
 bone, and are a bright-red spongy mass, ^ext take 
 the leg, bend it back slightly and carefully cut the 
 skin on the joint just enough to ex}X)se the sinews 
 without cutting them. Pun a fork or skewer under 
 them, pulling them out. The drum stick is much im- 
 proved by removing the sinews or tendons. Cut out 
 
THE ROCKY MOUNTAIN COOK BOOK. 79 
 
 the oil bag in the tail. Wash out the inside very 
 quickly with cold water, and with a bowl of water 
 and cloth wash the outside. Do not allow them to 
 soak in water, as that will extract the flavor and 
 nourishment. 
 
 Cut the gall carefully from the liver. Cut the 
 outer coat of the gizzard and draw it carefully away 
 from the the inner sack. Open the heart and wash 
 away the clot of blood. The heart, gizzard and liver 
 are the giblets. All poultry and game are cleaned in 
 this way. Wild ducks, coot and geese should be 
 washed thoroughly with soap and water, as the skin 
 is very oily and can not be cleaned without. 
 
 TO STUFF AND TRUSS A FOWL FOR ROASTING. 
 
 After the fowl has been prepared as given above, 
 place it in a bowl or platter, put a little of the stuffing 
 in the opening at the neck, the rest in the body, filling 
 out the breast until plump, then draw the neck skin 
 over on the back and sew it, and if the opening of 
 the body is full, sew that up with a coarse thread; 
 if it is not, it is not necessary. Press the legs close to 
 the body and cross over the tail, and tie firmly with 
 twine. Put a long skewer through the thigh into the 
 body and out through the opjwsite thigh, and another 
 through the wings, drawing them close to the body. 
 Wind a string from the tail to the skewer in the 
 tie around the tail. If you have no skewers, the legs 
 and wings can be kept in place by tying firmly to the 
 body with string. Put the fowl on a rack in a pan, 
 rub well with softened butter, dredge with flour, salt 
 and pepper. Put in a hot oven for fifteen minutes, 
 thigh, then up to the one in the wing, across the back 
 to the other wing, then dovm to the other thigh, and 
 
80 THE ROCKY MOUNTAIN COOK BOOK. 
 
 then reduce the heat, add a little hot water to the pan 
 to prevent burning. Baste with butter and hot water 
 until brown, then baste frequently with the fat in the 
 pan. Cook until the legs will separate from the body. 
 Draw out the skewers and cut the strings. Allow 
 about three hours for an eight-pound turkey. Serve 
 cranberry sauce or jelly with roast turkey, currant 
 jelly with roast chicken and game, apple sauce with 
 roast goose. 
 
 GIBLET SAUCE. 
 
 Boil the giblets in salted water until tender, chop 
 them quite fine, put a tablespoonful of flour in the pan 
 in which the fowl was roasted. Let it brown, then 
 add, stirring constantly, one cupful of the water the 
 giblets were cooked in. Season with salt and pepper, 
 strain and add the chopped giblets, and serve in a 
 gravy boat. 
 
 TO DRESS FOWLS OR BIRDS FOR BROILING. 
 
 Singe, wipe off with a cloth and cold water, split 
 down the middle of the back, lay open, and remove the 
 contents from the inside. 
 
 TO BONE A BIRD, FOWL OR TURKEY. 
 
 The skin should be firm and unbroken, and the 
 bird should not be drawn. Remove the head, wash 
 and singe. Remove the tendons from the legs as di- 
 rected, loosen the skin around the end of the drum 
 sticks. The work of boning is not difficult but re- 
 quires time and patience. Use a small pointed knife. 
 A regular boning knife is the best. Cut the skin 
 
THE ROCKY MOUNTAIN COOK BOOK. 81 
 
 down the full length of the back, scrape the meat 
 away from the bone, beginning at the neck, until you 
 feel the shoulder blade, loosen the flesh from this, and 
 then follow the bone to the wing joint, and to the 
 middle joint in the wing. Care must be taken to 
 avoid cutting through the skin at these places as the 
 skin is very near the bone. Leave the first bone in 
 the wing, then remove the flesh from the breast. Be 
 careful' and do not cut through the skin at the ridge, 
 or to cut through the membrane into the inside. 
 Eemove the flesh around the second joint, then the 
 drumstick, turning the flesh wrong side out Turn 
 the bird and do the same on the other side. When 
 the meat is free from the carcass lay the bird on a 
 board, skin side down. Place the flesh in place, 
 sprinkle it with salt and pepper, stuff out the legs and 
 wings with the force meat and fill the bird with it. 
 Draw the skin up and sew it together, turn it over 
 and skewer and tie the legs and wings in position 
 of a trussed fowl, press and tie the body into natural 
 shape, dredge with flour, salt and pepper, cover with 
 several slices of salt pork. Eoast, allowing twenty- 
 five minutes to a pound. Baste frequently. Make a 
 gravy by using six tablespoonfuls of the drippings 
 in the pan, one of flour, and a cup of cream or 
 white stock. Season. 
 
 FORCEMEAT FOR STUFFING BONED FOWLS. 
 
 ^ Use the cooked or uncooked meat of another fowl 
 or veal, or a part of both, chop fine. To every cup of 
 meat add one-fourth cup of bread or cracker crumbs, 
 one-fourth cup of melted butter, one teaspoonful 
 chopped parsley, one teaspoonful of onions, chopped 
 fine, one-fourth teaspoonful each of sage, thyme, pep- 
 
82 THE ROCKY MOUNTAIN COOK BOOK. 
 
 per, one-half teaspoonful salt, one stalk of celery, 
 chopped fine. ]\Ioisten with stock the meat was 
 cooked in, or leftover gravy. 
 
 TO BOIL FOWL. 
 
 Boiled fowl are sometimes cooked with oysters, 
 bread or chestnut stuffing, but as the stuffing is apt 
 to get wet and soggy they are better cooked without 
 it. Clean, sprinkle the inside with salt and pepper, 
 put on to cook in boiling water enough to cover, with 
 one teaspoonful of salt and one whole small onion. 
 Simmer until tender. (The time depends upon the 
 age and size of the fowl). Serve with oyster, celery 
 or caper sauce, using some of the liquor the fowl was 
 boiled in for the sauce. Pour the sauce around the 
 fowl, or garnish with a border of rice. 
 
 BRAISED CHICKEN. 
 
 Take an old chicken, prepare it for roasting. 
 Dredge with flour, salt and pepper. Brown all over in 
 hot butter or chicken fat, then place in the roasting 
 pan on a bed of sliced onion, carrot, turnip and cel- 
 ery. Cover the top with four slices of salt pork, add 
 two cups of w^ater, cover closely with another pan, 
 roast for three hours, basting often and replenishing 
 the water so as to keep about two cups in the pan. 
 Bemove the fowl on a platter, garnish with the vege- 
 tables, and make a gravy of the liquid in the pan. 
 Season to taste. Cook in a pot on top of the stov^, 
 if liked. 
 
 BROILED SPRING CHICKEN. 
 
 Split down the back, remove the entrails and 
 breast bone and the oil bag from the tail. Wipe them 
 
THE ROCKY MOUNTAIN COOK BOOK. 83 
 
 clean with a cloth and cold water. Rub with soft but- 
 ter, sprinkle with salt and pepper. Place on a broiler 
 the inside down, broil over a slow fire for twenty-five 
 minutes. When nearly done turn and let the skin side 
 brown. Place on a hot dish, spread with butter, or 
 w^ith maitre d'hotel butter. Garnish with watercress 
 or parsley and slices of lemon. 
 
 TO BROIL A TURKEY. 
 
 Select a very small, fat, young one, weighing 
 not over five pounds. Have it split as you would a 
 chicken for broiling. Place it in the roasting pan 
 seasoned with salt, pepper and butter, with a half cup 
 of water in the pan. Cook until the meat is tender, 
 then broil over a rather slow fire. When brown put 
 on a hot platter, spread with butter and season with 
 salt. Save any liquid left in the pan for chestnut 
 sauce to pour around it. If the turkey is unusually 
 young and tender it can be broiled without cooking 
 in the oven. 
 
 PANNED CHICKEN. 
 
 Prepare the chickens as for broiling. Place them 
 in a pan, skin side up, rub with softened butter, 
 dredge with flour, salt and pepper, put in a hot oven. 
 After ten minutes baste with butter and a little hot 
 water. Cook for thirty minutes, bast^ three times, 
 using not over a half cup of water, the rest butter. 
 Remove to a hot dish and make a gravy from the 
 fat in the pan. Add to it one tablespoonful of flour. 
 When brown, add a cup of thin cream or white stocks. 
 Cook until smooth, stirring all the time, pour around 
 the chicken. 
 
84 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FRICASSEE CHICKEN. 
 
 Cut the chicken in small pieces for serving, put 
 in the pot with warm water enough to Cover, one tea- 
 spoonful of salt and tw^o stalks or roots of celery. 
 Cook slowly until tender, remove the chicken and 
 strain the celery from the liquor. Fry out half a 
 dozen slices of salt pork, and one onion sliced thin in 
 the frying pan. Butter or chicken fat can be used 
 in ])lace of the ])()rk. When the fat is hot put in the 
 chicken and brown on all sides. Arrange on the plat- 
 ter. Remove the onion from the fat, add two table- 
 spoonsful of flour to it, and two cups of the liquor 
 gradually. When smooth, add one-half can of peas 
 or the same amount c)f mushrooms drained from the 
 liquor, cook for five minutes, pour around the 
 chicken and garnish with points of toasted bread or 
 toasted crackers. 
 
 CHICKEN STEW WITH DUMPLINGS. 
 
 An old chicken is the best. Have it cut in four 
 pieces, and make the same as beef stew. 
 
 CHICKEN CURRY (Mrs. Lincoln). 
 
 Cut the chicken at the points, and remove the 
 breast bone, wipe, season with salt and pepper, dredge 
 with flour, and brown in hot butter. Put in a stew 
 pan. Fry one large onion, cut in thin slices, in the 
 butter left in the pan, till colored, not browmed. Mix 
 one large tablespoonful of flour, one teaspoonful of 
 sugar and one teaspoonful of curry powder, and 
 brown them in the butter. Add slowly one cup of 
 water or stock and one cup of strained tomatoes, or 
 one sour apple chopped, and salt and pepper to taste. 
 
THE ROCKY MOUNTAIN COOK BOOK. 85 
 
 Pour this sauce over the chicken and simmer one 
 hour or until tender. Add one cup of hot milk or 
 cream. Boil one minute longer and serve with a 
 border of boiled rice. Rabbit, veal and lamb may be 
 curried in the same way. 
 
 SPANISH CHICKEN. 
 
 Split tender broilers in halves, rub with salt, 
 sprinkle over with finely-chopped cloves and Spanish 
 peppers. Over all put thin strips of bacon or salt 
 pork. Bake in a hot oven till the chicken is tender. 
 Watch carefully that it does not burn. If necessary, 
 add a little water. When tender remove from the 
 pan, add two tablespoonfuls of flour to the fat left 
 in the pan and one cup of thin cream, one-fourth cup 
 of water, cook on top of the stove for five minutes, 
 stirring all the time. Season to taste if salt or pep- 
 per is required. Pour around the chickens. 
 
 CHICKEN FRITTERS. 
 
 Cut cold chicken or turkey off the bones in as 
 large pieces as possible. Sprinkle with salt and pep- 
 per, dip in fritter batter and fry in deep fat until a 
 good brown, drain on brown paper. Serve with pou- 
 lette, Bemaise or tartare sauce. 
 
 STUFFED CHICKEN OR TURKEY LEGS. 
 
 Remove the tendons from the drum sticks, remove 
 the bone, stuff the leg with a force meat. ( See force- 
 meat for boned chicken or turkey.) Draw the skin 
 over the ends and sew securely, keeping the shape. 
 Lay them in a baking pan, cover with boiling water 
 
86 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and simmer in the oven until tender — about an hour 
 and a quarter. Remove from the water, let cool, take 
 out the stitches, roll in beaten egg and seasoned fine 
 bread crumbs, then in egg again, and fry in deep fat 
 for one minute. Serve with olive, tartare, celery or 
 currant jelly sauce. 
 
 CHICKEN A LA MARYLAND. 
 
 Clean the chicken, remove the head and legs. Put 
 it on to cook in a pot of warm water, enough to 
 cover. Cook with it one sliced onion, carrot, turnip, 
 one bay leaf, two cloves, six peppercorns, two celery 
 roots or two or three stalks of celery. Cook slowly 
 until the chicken is tender, then remove the meat 
 from the bones. Cut in two-inch pieces. Cook the 
 stock down to one cup, heat and strain one cup of to- 
 matoes, melt in a sauce pan two tablespoonfuls of but- 
 ter, add one tablespoonful of flour. When smooth 
 stir in slowly the cup of stock, then the tomato, and 
 the chicken. Cook for ten minutes. Surround with 
 points of toast or serve in fried bread baskets or 
 timbale cases. This can be made in the chafing dish 
 by having the chicken prepared before. 
 
 CHICKEN SOUFFLE. 
 Chicken, veal or lamb may be cooked in this way : 
 
 2 tablespoonfuls of butter. 
 1 tablespoonful of flour. 
 y^ teaspoonful salt. 
 A little pepper. 
 1 teaspoonful of chopped 
 parsley. 
 
 1 cup of milk, or chicken 
 stock. 
 
 1 cup of finely chopped 
 
 chicken. 
 10 drops onion juice. 
 
 2 egj?s. 
 
 Make a sauce by melting the butter, then adding 
 flour, salt and pepper. Cook for ten minutes, stirring 
 
THE ROCKY MOUNTAIN COOK BOOK. . 87 
 
 until smooth. Add the rest of the seasonings to the 
 chicken, mix the sauce and chicken together, then stir 
 in the well-beaten yolks. Stir over the fire for five 
 minutes. Set aside to cool, ^^^len cool beat very 
 stiff the whites of the eggs, stir them lightly into 
 the chicken. Put in a buttered pudding dish, bake in 
 a hot oven for twenty minutes. Serve at once in the 
 same dishes. This can be baked in individual ram- 
 quin dishes or shells 
 
 PLANQUETTE OF CHICKEN. 
 
 An old chicken will do as well as a young one. 
 Cook until tender in boiling water, with a teaspoonful 
 of salt, a small onion, and two stalks of celery. 
 Strain the stock and cook down to one cup. Melt two 
 tablespoonfuls of butter, stir into it one of flour. 
 WTien smooth, stir gradually into the stock and one- 
 half cup of cream. Cook ten minutes, then add two 
 well-beaten yolks of eggs, cook five minutes, but do 
 not boil, as it might curdle. Remove from the fire, 
 add two teaspoonfuls of lemon juice ; cut the chicken 
 in small pieces, add to the sauce. Serve on toast, 
 surrounded by a border of rice. 
 
 CHICKEN A LA BECHAMEL. 
 
 Melt two tablespoonfuls of butter. Stir into it 
 one of flour, one-fourth teaspoonful of salt, a little 
 pepper, then add one-half cup each of chicken stock 
 and cream. Stir until smooth, cook for five minutes, 
 then remove from the fire, and beat into it three well- 
 beaten eggs and two cups of chopped chicken. Turn 
 into buttered ramquin dishes or in a baking dish, and 
 
88 THE ROCKY MOUNTAIN COOK BOOK. 
 
 bake standing in a pan of hot water about twenty 
 minutes. The water should not boil. Salmon or any 
 kind of white fish can be used in this way. 
 
 CHICKEN PIE. 
 
 One good-sized, old chicken. Put it in the pot 
 and cover with warm water (use warm water so that 
 part of the nourishment may be in the gravy), add to 
 it two teaspoonf uls of salt, six peppercorns, one onion, 
 sliced, three stalks of celery or the celery root, one car- 
 rot and one turnip sliced. Cook slowly for two hours, 
 or until the meat will leave the bones. Boil the liquor 
 down to two cups. Melt in a sauce pan one-fourth 
 cup of butter, stir into it one tablespoonful of flour, 
 and gradually the two cups of liquor. When that is 
 smooth, stir in one-half cup of thick cream, season 
 with salt and pepper. Pick the chicken mostly from 
 the bones, leaving a few of the small bones to hold up 
 the pie. Put a layer of the chicken in the bottom of 
 the baking dish, then cover with a layer of the gravy. 
 In the center of the dish place the breast bone to hold 
 up the crust, fill up with the layers, and put a crust 
 on top three-fourths an inch thick, cutting a slit in the 
 center to let out the steam. Layers of thin-sliced po- 
 tatoes may be added to the pie, a few truffles or mush- 
 rooms, or alternate layers of chicken, oysters, and the 
 gravy. The baking dish is often lined with a thin 
 layer of pastry, but it is very apt to be soggy. Bake 
 three-quarters of an hour. To cover the pie use plain 
 pastry, chopped puff pastry, or a rich baking powder 
 biscuit dough. 
 
 Veal Pie. — Can be made in the same way. 
 
THE ROCKY MOUNTAIN COOK BOOK, 89 
 
 CHOPPED PUFF PASTE FOR CHICKEN PIE. 
 
 2 cups of flour. 
 1 teaspoonful sugar. 
 y2 teaspoonful salt. 
 1 cup butter. 
 
 1 egg. 
 
 1/4 cup ice water. 
 
 1/^ tablespoonful lemon juice. 
 
 Beat the egg until light, add to it lemon juice and 
 water. Sift all the dry materials together and chop 
 the butter with them. Add the liquid, roll and fold 
 four times. Bake in a hot oven. 
 
 ROAST GOOSE. 
 
 A young goose four or five months old is the best. 
 Singe, remove the pin feathers, then wash in warm 
 soap suds to cleanse it, and open the pores, then draw 
 it as you would a turkey or chicken. Wash in cold 
 water and wipe dry inside and out. Stuff with a 
 potato stuffing, sew and truss. Put on a rack in the 
 pan, cover the breast with slices of fat salt pork. 
 (The pork fat aids in drawing out the oil). Place in 
 the oven for an hour, then take the pan from the oven 
 and pour off all the fat, dredge with flour. When the 
 flour is brown, add a little hot water, baste often. 
 Cook until brown and tender. Make a gravy from 
 some of the fat in the pan, flour and hot water, season 
 to taste. Serve with apple sauce. 
 
 POTATO STUFFING. 
 
 1 cup mashed potatoes. 
 1 tablespoonful of onion 
 
 chopped fine. 
 1 tablespoonful of sour 
 
 apples chopped fine. 
 
 1/^ teaspoonful sage. 
 % teaspoonful salt. 
 l^ teaspoonful pepper. 
 
90 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ROAST TAME DUCK. 
 
 Singe, clean, remove the crop, oil bag, legs, en- 
 trails. Stuff, truss and dredge with flour, salt and 
 pepper. After they have been in a hot oven for ten 
 minutes, add a little hot water to the pan, and baste 
 often. Roast thirty minutes, if liked rare, and forty- 
 five minutes, well done. Stuff with a potato or bread 
 stuffing, or with celery and apples. Serve with an 
 olive or bread sauce. 
 
 OYSTER STUFFING. 
 
 2 cups of oysters. 
 1 cup bread crumbs. 
 1 teaspoonful salt. 
 
 14 teaspoonful pepper, 
 
 1 tablespoonful lemon juice. 
 
 Pick over and wash the oysters. Mix with the 
 crumbs and seasonings, and stuff any kind of poultry. 
 Turkeys are the best stuffed with oysters. 
 
 CHESTNUT STUFFING. 
 
 Cut across in the shells of one quart of the large 
 chestnuts. Place them in a pan with a teaspoonful 
 of butter and bake in a hot oven until the shells break 
 open. The skin will come off with the shell. Re- 
 move from the shell and cook in boiling water with 
 one-half teaspoonful salt until tender. While hot, 
 mash a few at a time through a colander or potato 
 press. Season with two tablespoonfuls of melted but- 
 ter, salt and pepper, and moisten with one-half cup 
 of stock. 
 
THE ROCKY MOUNTAIN COOK BOOK. 91 
 
 GAME. 
 
 CANVASBACK AND REDHEAD DUCKS. 
 
 Pick, singe, draAV them, leaving on the head. Cut 
 an opening to remove the crop, and through it draw 
 the head and neck, letting the head come out at the 
 back between the drumsticks. Tie firmly in place. 
 With a bowl of cold water wipe out the inside and out- 
 side. Cut off the wing at the second joint. Sprinkle 
 the inside with salt and pepper, dredge the outside 
 with flour, salt and pepper, and cover with thin strips 
 of salt pork. Put inside of the duck a teaspoonful 
 of currant jelly, a sour apple, quartered and cored, or 
 a couple sticks of celery cut in pieces. Place in 
 the baking pan with a little hot water, and bake in a 
 very hot oven for fifteen to twenty minutes. Wild 
 ducks should be served rare and very hot. Serve fried 
 hominy and currant jelly with the ducks. 
 
 The canvasbacks have a purple head and silver 
 breast and are in season from September to May. 
 The redhead is often taken for it. 
 
 SALMI OF DUCK OR GAME. 
 
 Cut the game in small pieces, put them in a hot 
 oven for five minutes to start the juices. Put in a 
 sauce pan two tablespoonfuls of butter, one-fourth 
 pound of salt pork, cut in dice, one tablespoonful 
 of onion and carrot chopped fine, one-fourth teaspoon- 
 ful each of salt, sage and one bay leaf, ten pepper- 
 corns. Cook for ten minutes, stirring often, then add 
 
92 THE ROCKY MOUNTAIN COOK BOOK. 
 
 one tablespoonful of flour, let it brown, then add two 
 cupfuls of brown stock. Cook very slowly for thirty 
 minutes, strain, add one-fourth cup of madeira and 
 the pieces of game, cover and cook slowly for forty 
 minutes, garnish with croutons and truffles. The 
 truffles should be added five minutes before the salmi 
 is done. Cooked game can be used. Simmer only for 
 ten minutes after it is added to the sauce. 
 
 LARDED GROUSE. 
 
 Draw, wipe clean, inside and out, lard the breast, 
 and truss. Rub with softened butter, dredge with 
 flour, salt and pepper. Roast for twenty-five minutes. 
 Serve with bread or olive sauce. 
 
 POTTED PIGEONS. 
 
 Clean and truss them, dredge with flour, salt and 
 pepper. Place them in a stew pan on slices of bacon, 
 the breasts up. Add a carrc^t and onion cut in dice. 
 Cover with stock or hot water. Let them simmer un- 
 til they are tender. Serve each pigeon on a thin slice 
 of buttered toast. Make a gravy and pour around 
 them. Melt two tablespoonfuls of butter, stir into it 
 one of flour, gradually stir in the liquor and vegeta- 
 bles left in the boiler, season to taste with salt and 
 pepper. 
 
 ROAST PIGEONS OR SQUABS. 
 
 To roast they should be young. Draw, clean and 
 truss them, tie thin slices of bacon or salt pork over 
 the breasts, dredge with flour, put a small piece of 
 butter inside. Roast from fifteen to twenty minutes, 
 baste with butter, and a very little hot water. Or 
 
THE ROCKY MOUNTAIN COOK BOOK. 93 
 
 they can be split down the back, and covered with 
 slices of pork or pieces of butter, dredged with flour 
 and roasted in the oven. Serve on slices of toast, 
 garnish with parsley, shoe string, French-fried or 
 Saratoga potatoes. 
 
 QUAILS BROILED. 
 
 Split down the back. Rub with melted butter, 
 broil over hot coals for eight minutes. Serve on slices 
 of buttered toast, season with butter, salt and pepper. 
 
 QUAILS ROASTED. 
 
 Draw them and wipe inside and out with a cloth 
 and cold water. Truss, letting the legs stand up. 
 Tie around each one a thin slice of salt pork or bacon. 
 Bake in a hot oven for twenty minutes, baste fre- 
 quently with butter and a little hot water. Serve 
 on slices of toast. Season with a little salt, pepper 
 and the melted butter in the pan. A very nice luay 
 is to lard them. 
 
 WOODCOCK ROASTED. 
 
 Dress, wipe clean inside and out, cut off the feet, 
 tie the legs close to the body. Skin the head and neck 
 and tie the peak under the wings. Tie thin slices of 
 pork or bacon around them. Bake in a hot oven for 
 ten or fifteen minutes. Baste with butter. Clean and 
 cook in boiling salted water the hearts and livers, 
 then pound to a paste, season with salt and pepper. 
 Butter thin slices of toast, large enough for one bird, 
 cover with the paste, place the birds on the toast, 
 moistening them with the butter in the pan. Garnish 
 with watercress or pieces of parsley. 
 
94 THE ROCKY MOUNTAIN COOK BOOK. 
 
 VENISON ROASTED. 
 
 It should be wiped clean with a cloth and cold 
 water, and roasted the same as beef or mutton, allow- 
 ing twelve to fifteen minutes to a pound. Serve with 
 currant jelly sauce and a simple salad. 
 
 VENISON STEAK. 
 
 Venison steak is cooked the same as beefsteak, 
 serving currant jelly with it or around it on the plat- 
 ter, forming a sauce. The roasting pieces are the sad- 
 dle and haunch or leg. Steak is cut from both. 
 
 ROASTED PARTRIDGE. 
 
 Partridges have a white meat and should be well 
 done. Dress and truss, cover with thin slices of salt 
 pork, dredge with flour. Bake about forty-five min- 
 utes, basting often with hot water and butter. Place 
 on a hot platter, and surround with coarse crumbs of 
 bread fried in butter, and serve with it a bread sauce. 
 
 STEWED PIGEONS. 
 
 Clean and wipe the pigeons dry. Make a stuffing 
 of half a cup of pitted olives with the livers chopped 
 fine, a tablespoonful each of finely-chopped onion 
 and parsley. Moisten two cups of stale bread crumbs 
 with two tablespoonfuls of melted butter and a little 
 hot water. Season with a tablespoonful of salt, one- 
 fourth teaspoonful of paprica and a tablespoonful of 
 currant jelly. Stuff the pigeons, and truss well with 
 twine. Place in a saucepan two tablespoonfuls of but- 
 ter. When hot brown the pigeons in it, then stir into 
 it two tablespoonfuls of flour, and gradually three 
 
THE ROCKY MOUNTAIN COOK BOOK. 95 
 
 cups of boiling water. When smooth, add a small 
 onion, two carrots and two stalks of celery, one tea- 
 spoonful of salt, six peppercorns. Cook very slowly, 
 tightly covered, for one hour and a quarter, or till 
 they seem tender. Serve the pigeons on slices of toast. 
 Strain and thicken the gravy and serve separately. 
 
 PIGEONS IN CASSAROLE. 
 
 Clean and truss the pigeons. Brown in hot but- 
 ter. Place them in the cassarole, pour what butter is 
 left from the sauce pan around them with a table- 
 spoonful each of chopped onion, celery and carrot, 
 and a teaspoonful of salt. Pour in a half cup of dry 
 white wine. Cover and cook in the oven for one hour. 
 Serve on slice of toast that has been moistened with 
 the sauce from the cassarole. Garnish with parsley. 
 Served with orange and lettuce salad. 
 
 HOT PIGEON PIE. 
 
 Bone the pigeons. Brown in butter. Put on to 
 stew with sliced onions, carrots and two stalks of 
 celery cut in half-inch pieces, salt and pepper. Stir 
 into the butter after the pigeons are removed two 
 tablespoonfuls of flour, mix till smooth, add two cups 
 of hot water gradually, replace the pigeons and cook 
 slowly till tender, then pour into a baking dish, cover 
 with puff paste, with slits cut in the center for the 
 steam to escape. Bake in a hot oven twenty-five 
 minutes. 
 
96 THE HOCKY MOUNTAIN COOK BOOK. 
 
 ENTREES. 
 
 Entrees are served between courses, and for reg- 
 ular course. 
 
 CROQUETTES. 
 
 Croquettes are made of nearly all kinds of meat, 
 fish, vegetables, cheese, eggs and nuts. When shaped 
 flat like a chop they are called cutlets. To prepare 
 them the materials should be cooked tender, well 
 seasoned and finely chopped, (a meat chopper is 
 best to use for meat croquettes), mixed together with 
 a creamy sauce, moulded, rolled in bread or cracker 
 crumbs, dipped in slightly-beaten eggy rolled in 
 crumbs again (this prevents the fat from getting in- 
 side), and fried a rich brown in clear smoking hot fat. 
 They are usually surrounded with a sauce or peas. 
 If not, should be garnished with celery tips, parsley, 
 watercress or small leaves of lettuce. 
 
 CHICKEN CROQUETTES. 
 
 An old chicken can be used. They are cheaper 
 than young one, and the fiavor is better. Clean the 
 chicken well, and plunge in a kettle of boiling salted 
 water. Place the kettle on the stove where it will 
 have a slow cooking. Add to it one good-sized onion, 
 cut in slices, eight peppercorns, two or three roots of 
 celery, or a few of the outside stalks (celery seed 
 may be used in place of celery). A small amount of 
 thyme and bay leaf can be used if desired. Let cook 
 
THE ROCKY MOUNTAIN COOK BOOK. 97 
 
 until tender. Kemove from the liquid and when cold 
 chop fine and mix with a cream sauce. The liquid 
 should be strained and when cold remove the fat and 
 use for the sauces. Yeal or lamb can be cooked in 
 this way for croquettes. 
 
 SAUCE FOR CROQUETTE MIXTURE. 
 
 All Croquettes Are Mixed With a Sauce. 
 
 1 cup milk, cream or stock. | ^ teaspoonful salt. 
 
 2 tablespoonfuls butter. | % teaspoonful pepper, 
 
 3 tablespoonfuls flour. j 
 
 A dash of nutmeg can be used. When stock is 
 used, take one-half cup of milk or cream. Scald the 
 cream, milk or stock in a double boiler, melt the butter 
 in a sauce pan, stir into it the flour and seasonings. 
 When smooth, add it to the scalded milk. Cook ten 
 minutes, stirring frequently. Add it to the chopped 
 mixture, and when cool mould in shape, and dip first 
 in crumbs, then in egg, then in cru.mbs again. When 
 meat is used, allow about one-half as much sauce as 
 meat. It is well to add the sauce to the meat grad- 
 ually, so as not to get the mixture too thin. It should 
 be as thin as possible to mould. The beauty of a 
 croquette is to have it creamy inside. 
 
 TO PREPARE THE EGG AND CRUMBS FOR CROQUETTES. 
 
 Beat the egg slightly until it is thoroughly mixed. 
 Add to it two tablespoonfuls of cold water or milk. 
 Put the bread or crackers through a meat grinder, 
 or roll them. Always sift them. Bread should be 
 thoroughly dry before rolling. 
 
98 THE ROCKY MOUNTAIN COOK BOOK. 
 
 TO MOULD CROQUETTES. 
 
 Take a tablespoonful of the mixture, roll lightly 
 between the hands in a ball, roll the ball lightly in 
 bread crumbs and mould with the hands in any shape 
 you like. Dip in the egg, and see that all parts are 
 covered (this prevents the fat from getting inside), 
 lift out on the blade of a knife and again roll in the 
 crumbs. Set aside if possible fully one hour before 
 frying. Croquettes can be made up the day before 
 frying if kept in a cool place and covered. 
 
 TO FRY CROQUETTES. 
 
 Have a good clean fat. Let it become smoking hot. 
 It can be tested by a piece of bread. If it colors while 
 counting twenty it is right. Place four or five at a 
 time in the frying basket, plunge in the hot fat and 
 cook until brown. Remove them to a soft paper to 
 drain. Have the fat smoking hot each time before 
 immersing the basket. Croquettes can be fried with- 
 out the basket, it being much more convenient to 
 use it. 
 
 SWEETBREAD CROQUETTES. 
 
 Clean the sweetbreads. Cook in boiling salted 
 water with two tablesponfuls of lemon juice (or one 
 tablespoonful to each pair) until tender. When cold 
 cut in small cubes and mix with sauce. Add one 
 beaten egg to the sauce five minutes before removing 
 from the stove. A couple of tablespoonfuls of finely- 
 chopped chicken can be used with the sweetbreads. 
 Chicken or veal stock can be used with the milk to 
 make the sauce or the milk used alone. 
 
THE ROCKY MOUNTAIN COOK BOOK. 99 
 
 MUSHROOM CROQUETTES. 
 
 Peel the mushrooms, break in small pieces. Cook 
 in sauce pan with two tablespoonfuls of water and a 
 little salt. Let boil for five minutes, drain from the 
 liquid and use it with cream to make the sauce. Add 
 one egg to the sauce. Mushrooms and sweetbreads 
 are often used together. Chicken may be added to 
 either the sweetbreads and mushrooms. 
 
 NUT CROQUETTES. 
 
 Brazil, English walnuts or pecans can be used. 
 One cup of chopped chicken or veal, one-half cup of 
 nuts chopped fine. Mix with sauce. 
 
 EGG CROQUETTES. 
 
 Cook eggs in water, just off the boil, for thirty 
 minutes. When cold remove from the shell. Chop 
 the whites fine, lift the yolks, mix together with one 
 egg slightly beaten. Season with salt and pepper 
 and finely-chopped parsley or chives. A few cooked 
 mushrooms can be added. Mix with heavy white 
 sauce. Set aside until cold, then mould, dip in the 
 crumbs and egg. Fry. Serve with a white sauce 
 alone or add a few peas, small beans, mushrooms or 
 asparagus tips. 
 
 CHEESE CROQUETTES. 
 
 One-half cup grated Parmasan cheese, one cup 
 American cheese, grated or cut in small pieces, mix 
 together with a slightly-beaten egg. Season with one- 
 fourth teaspoonful of paprica, one-half teaspoonful of 
 salt, mix with heavy white sauce. When cold, shape, 
 
 LcfC. 
 
100 THE ROCKY MOUNTAIN COOK BOOK. 
 
 dip in crumbs, egg and crumbs again. Fry. These 
 are very nice to accompany a salad. 
 
 HOMINY OR RICE CROQUETTES. 
 
 Add to one cup cooked hominy or rice while warm 
 one teaspoonful of sugar, the beaten yolk of an egg, a 
 little hot milk or cream to moisten, one-fourth tea- 
 spoonful of salt, or moisten with a little tomato sauce. 
 After shaping, press a cavity in the center of each and 
 put in half a teaspoonful of jelly or marmalade. 
 Close the rice over it, mould, dip in crumbs and egg, 
 the same as other croquettes. These croquettes are 
 nice to serve with game. 
 
 Corn Meal Mush. — Sliced in plain or fancy 
 shapes, dipped in crumbs, egg and crumbs again and 
 fried in deep fat, is sensed with game. Before the 
 mush is quite cool it can be moulded in croquette 
 shapes, crumbed and egged. 
 
 MACARONI AND SPAGHETTI CROQUETTES. 
 
 Break in small pieces, plunge in boiling salted 
 water, cook until tender, drain, cool, then cut in small 
 rings. Add to each cupful one tablespoon ful of 
 grated cheese, one-fourth teaspoonful of paprica and 
 mix together with a very little heavy white sauce, just 
 enough to hold the mixture together. When cool 
 mould and dip in crumbs, egg and crumbs. Serve 
 with tomato, poulette, or mushroom sauce. 
 
 OYSTER CROQUETTES. 
 
 Pick over carefully, so as to remove all pieces of 
 shell. Mince through a strainer. Allow them to 
 cook five minutes in their own liquor. Drain. When 
 
THE ROCKY MOUNTAIN COOK BOOK. 101 
 
 cool cut in small pieces. Mix with a sauce made of 
 one-half cream, and the rest of liquid the oysters were 
 strained from. Melt two tablespoonfuls of butter in 
 a sauce pan, add to it three tablespoonfuls of flour, 
 one-fourth teaspoonful salt, a speck of pepper. When 
 smooth stir into it gradually the oyster liquor, then 
 the cream. Cook for ten minutes, stirring often, then 
 add a slightly-beaten egg. Cook five minutes, mix 
 with the oysters ; when cold, egg and crumb. Serve 
 with cream or shrimp sauce. 
 
 SHAD ROE CROQUETTES. 
 
 Cook the roe in boiling salted water, with one 
 tablespoonful of lemon juice, for twenty minutes. 
 Drain, cut in fine pieces, mix with the heavy white 
 sauce that has had one egg added to and cooked in it 
 for five minutes. Season with salt and pepper. 
 Wlien cold mould egg and crumb. Serve with Hol- 
 landaise or cucumber sauce. 
 
 LOBSTER CUTLETS. 
 
 These can be formed in the shape of a croquette or 
 cutlet. Buy a cooked lobster, remove the meat, cut 
 in fine pieces, mix with the heavy white sauce that 
 has an egg cooked in it for five minutes, mould and 
 crumb. Fry. Stick into the small end of the cutlet 
 a claw. Serve surrounded with peas, a white or Hol- 
 landaise sauce. 
 
 Salmon Cutlets. — Are made in the same way, with 
 the addition of lemon juice and a little chopped pars- 
 ley. White fish can be used the same. 
 
102 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CLAM CROQUETTES. 
 
 One cup of minced clams drained from the liquid. 
 Mix with heavy white sauce made of half cream and 
 half the liquor from the clams. Season with salt and 
 pepper. When cool mould, egg and crumb. Serve 
 with Bernaise or tartar sauce. 
 
 SWEET AND WHITE POTATO CROQUETTES. 
 
 Two cups hot, well-mashed potato, one tablespoon- 
 ful of butter, a little pepper, one teaspoonful salt, a 
 little celery salt, a few drops of onion juice, one tea- 
 spoonful of chopped parsley, the beaten yolk of an 
 egg, add a little cream or milk if not moist enough to 
 mould. Roll in crumbs and egg and crumbs. Fry 
 in smoking-hot fat. 
 
 POTATOES IN SURPRISE. 
 
 Use for these sweet or white potato croquette mix- 
 ture. Take one tablespoonful and mould it flat in the 
 hand, about hajf an inch thick. Drop into the center 
 of it one teaspoonful of creamed chicken, mushrooms 
 or sweetbreads that have been highly seasoned, fold 
 the potato over it and mould egg and crumb, like other 
 croquettes. Serve with poulette sauce. 
 
 CELERY CROQUETTES. 
 
 Cut well-cleaned celery in very small pieces, cook 
 until soft in boiling salted water. Drain, mix with 
 a heavy sauce made by melting two tablespoonfuls of 
 butter and stirring into it four tablespoonfuls of flour, 
 one-half cup of the water drained from the celery 
 and one-half cup of cream, one-fourth teaspoonful 
 
THE ROCKY MOUNTAIN COOK BOOK. 103 
 
 salt. Cook for ten minutes, stirring, then add a 
 slightlj-beaten egg. Cook five minntes, mix with the 
 celery, mould, egg and crumb. These are delicious 
 served with the roast or game course. 
 
 TO PREPARE MUSHROOMS. 
 
 Mushrooms contain almost as much nutrition 
 as meat. The simplest way of cooking mushrooms is 
 the best. Sherry and madeira are sometimes used 
 with them for flavoring, but to many their flavor, 
 alone, is far preferable. They decay quickly and 
 should not be used unless fresh. Use silver knife for 
 peeling. Wash them, remove the stem and peel the 
 caps. The stems can be boiled separately and the 
 water used to flavor sauces or soups. 
 
 Saute Mushrooms. — Cut or break the caps in 
 pieces, put them in a sauce pan or chaflng dish with 
 some butter. Let cook in the butter for ten minutes. 
 Season with salt and pepper and a little sherry if you 
 like. Serve on toast. 
 
 CREAMED MUSHROOMS. 
 
 Break the caps in small pieces. Cook with a very 
 little water for five minutes, then add one-half cup of 
 cream that has had a tablespoonful of flour mixed 
 with it, one-fourth teaspoonful of salt and a little pep- 
 per, add a tablespoonful of butter. Cook ten minutes. 
 This amount of cream and seasoning for one pound of 
 fresh mushrooms. Serve on toast, or as filling for 
 patty cases, timbale cases or bake ten minutes in ram- 
 quin dishes, covered with buttered crumbs. 
 
104 THE ROCKY MOUNTAIN COOK BOOK. 
 
 MUSHROOMS A LA POULETTE. 
 
 Stew the mushrooms in a little water with a table- 
 spoonful of butter. Season with salt and pepper. 
 When tender add a little chicken stock and cream and 
 the beaten yolks of two eggs. Stir until it thickens. 
 Serve at once. 
 
 BROILED MUSHROOMS. 
 
 The largest size should be used for broiling. Peel 
 them and remove the stem, brush over with melted 
 butter, broil as you would steak, for about five min- 
 utes. Place on buttered toast, season with salt, pep- 
 per and butter and a little chopped parsley. 
 
 TO PREPARE CALF'S BRAINS. 
 
 Soak for an hour in cold water, then cook slowly 
 in boiling water for twenty minutes with a tablespoon- 
 ful of vinegar or lemon juice. Slice of onion, a little 
 thyme, bay leaf, salt and peppercorns. Place again 
 in cold water to blanch, remove the skin and fibers 
 and cook by any of the receipts given for sweetbreads. 
 
 CHICKEN A LA DUXELLE. 
 
 For a chicken weighing three pounds use two cups 
 of stock or water, two tablespoonf uls butter, two table- 
 spoonfuls flour, one teaspoonful chopped parsley, a 
 few drops of onion juice, one teaspoonful lemon juice, 
 one teaspoonful salt, pepper, crumbs. Cut the chicken 
 as for fricassee, sprinkle with the salt and pepper. 
 Melt the butter, add the flour and seasonings, grad- 
 ually the stock, stirring all the time, dip the chicken 
 in the sauce, then roll in fine crumbs, sprinkle over 
 
THE ROCK^ MOUNTAIN COOK BOOK. 105 
 
 lightly with salt and pepper, place in baking pan. 
 Cook thirty minutes in hot oven. Serve with Bech- 
 amel, mushroom or poulette sauce. Garnish with 
 thin pieces of toast cut in fancy shapes. 
 
 PRESSED CHICKEN. 
 
 Boil an old chicken in as little water as possible 
 until the meat slips from the bones. Remove the 
 skin, pick the meat apart, remove all the fat. Season 
 the liquor highly with salt, pepper and celery salt, or 
 cook a few stalks of celery with the chicken. Cook 
 down to one cup. Butter a mould; decorate it with 
 slices of hard-boiled egg, truffles, sliced pickles and 
 olives if liked. Pack the meat in, mixing the light 
 and dark. Over each layer of meat pour some of the 
 liquor, until all is used. Set away until cold, with 
 a weight on top. When ready to serve remove from 
 the mould. Garnish with lettuce, parsley, water- 
 cress, hard-boiled eggs cut in halves, radishes or 
 olives. 
 
 SCOLLOPED CHICKEN OR TURKEY. 
 
 Take equal parts of cold chicken or turkey and 
 boiled rice or macaroni. Put in layers in a baking 
 dish, cover with poulette or tomato sauce, well sea- 
 soned. Cover with buttered crumbs. Bake until the 
 crumbs are a rich brown. 
 
 CHICKEN TIMBALE. 
 
 Chop the meat from the breast and second joints 
 of an uncooked chicken by passing it through the meat 
 chopper several times. To one cup of the meat add 
 five eggs, one at a time, beating them in thoroughly. 
 
106 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Then add one teaspoonful salt, one-eighth teaspoonful 
 pepper, a little celery salt and one-half cup of fresh 
 mushrooms, if convenient. They can be omitted. 
 Two cups of heavy cream. Decorate a well-buttered 
 mould with slices of hard-boiled egg or truffles. Turn 
 in the mixture and cover with a buttered paper. Cook 
 standing in a pan of hot water until the center feels 
 firm to the touch, from thirty to forty-five minutes. 
 It can be cooked either on top of the stove or in the 
 oven. Do not let the water boil. Put the bones of 
 the chicken on to cook in cold water enough to cover, 
 season highly with soup seasonings and cook slowly 
 on the back of the stove for three hours. Iveduce the 
 stock to one cup, strain and use with one-half cup of 
 cream thickened with two tablespoonfuls of flour that 
 has been added to two tablespoonfuls of melted butter. 
 Season to taste and pour around the tinibale when 
 ready to serve. 
 
 Individual Moulds. — Can be decorated with hard- 
 boiled eggs, cut in fancy shapes, trufiles, pickles or 
 peas, and filled with the same mixture. Cook from 
 fifteen to twenty minutes. 
 
 Macaroni Timhale. — Cook until tender in boiling 
 salted water long sticks of very fine macaroni or spa- 
 ghetti. When soft lay carefully on a napkin to cool. 
 Butter well a mould, wind the macaroni around it, 
 pressing it gently into the butter to hold it, then fill up 
 carefully with the timbale mixture. 
 
 HONEYCOMB TIMBALE. 
 
 Cook in boiling salted water the largest-size mac- 
 aroni. When tender remove to a cloth to cool, then 
 cut in pieces one-half an inch long. Butter a dome- 
 shaped mould or bowl thickly, cover it with the mac- 
 
THE ROCKY MOUNTAIN COOK BOOK. 107 
 
 aroni by sticking each piece into tlie butter, one at a 
 time, as closely together as possible. Fill with the 
 chicken tinibale mixture. 
 
 MACARONI AND CHEESE TIMBALE. 
 
 Line the mould with cooked macaroni and fill with 
 the following mixture : One cup of cooked macaroni, 
 cut in small pieces, one-half cup of grated cheese. 
 Stir these into a sauce made by melting two table- 
 spoonfuls of butter, stirring into it two tablespoonfuls 
 of flour, one cup of milk. When smooth add one- 
 half teaspoonful salt and paprica. Stir in two eggs 
 slightly beaten, mix with the macaroni and cheese, fill 
 up tlie mouUl and poach in hot water until firm. Serve 
 surrounded by a white sauce. 
 
 HAM TIMBALES. 
 
 Soak one tablespoonful of fine bread crumbs in 
 one cup of thin cream for half an hour, then add two 
 well-boaten ofi^Q^s, one cup of finoly-chopjxid cooked 
 ham, one-half cup of milk, one-half teaspoonful of 
 inustard and one-fourth teaspoonful of salt. Turn 
 into well-buttered timbale moulds, or use one large 
 mould. The moulds can just be decorated with slices 
 of hard-boilod eggs, cut in fanciful shapes. Cook, set- 
 ting the moulds in a pan of hot water till the centers 
 are firm. Serve with a white sauce. 
 
 BOUDANS. 
 
 1 lb. of cooked chicken 
 breasts (2 cups). 
 
 1/^ cup of butter. 
 1/4 cup salt pork. 
 
 Put the meat and ])ork through the grinder, add 
 to it three eggs, beating in one at a time until smooth 
 
108 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and light, add a teaspoonful of onion juice and one 
 of salt, pepper to taste, add one-half cup of the liquor 
 the chicken was boiled in, cook in well-buttered 
 moulds, either one large one or small one, as you 
 mould a timbale. Serve with a sauce made of one- 
 half cup of chicken stock, one-half cup of cream and 
 one-half cup of canned mushrooms, seasoned and 
 thickened with two tablespoonfuls of flour that has 
 been added to two tablesiX)onfuls of melted butter. 
 
 ASPIC JELLY. 
 
 1 fowl. 
 
 1 shin of beef. 
 1 knuckle of veal. 
 5 cloves. 
 
 1 bay leaf. 
 
 2 tablespoonfuls salt. 
 1^ package of gelatine. 
 
 large onions. 
 
 carrots. 
 
 stocks of celery. 
 
 turnips. 
 
 cup of sherry or madeira. 
 
 6 peppercorns. 
 
 The wine can be omitted. Put the meats in a ket- 
 tle just covered with cold water and simmer for five 
 hours. An hour before removing from the fire, add 
 seasonings and vegetables that have been browned in 
 marrow from the soup bone or butter, strain the 
 stock ; it should be cooked down to two quarts. When 
 cold remove all the fat, and stir into it the beaten 
 whites of two eggs, clear as 3^ou would clear soup 
 stock, then add the gelatine which has been softened 
 in cold water. Aspic jelly can be made from any 
 soup stock by clearing it and adding gelatine. 
 
 TO MOULD IN ASPIC JELLY. 
 
 Pack the mould in a pan of broken ice, have it set 
 in the pan firm and straight, pour in a little of the 
 jelly ; when firm, garnish with hard-boiled eggs, vege- 
 tables, macaroni, nuts, olives, pickles, truffles, all 
 
THE ROCKY MOUNTAIN COOK BOOK. 109 
 
 cut in fancy shapes. Fasten each piece in place with 
 a few drops of jelly, and when hard, add a little more 
 jelly to cover. Then place whatever you wish to 
 mould in the center carefully, pour in a little more 
 jelly to hold it, when hard fill up the mould with the 
 jelly. To decorate on the sides, dip the ornaments 
 in the jelly and place on the sides after the mould is 
 very cold. All kinds of meat, game or fish can be 
 moulded in this way, either in one large mould or 
 in individual moulds. A whole tongue is very nice 
 moulded in Aspic. 
 
 TO UNMOULD JELLY. 
 
 Dip the mould quickly in warm water, put the 
 dish over it and invert dish and mould together, gar- 
 nish with some of the jelly cut in small pieces, pars- 
 ley or any green. Nasturtiums, with the leaves, 
 make a very effective garnish. 
 
 CHICKEN CHARTREUSE. 
 
 Mix finely-chopped cooked chicken (or any meat) 
 that has been highly seasoned, with acream, or pou- 
 lette sauce, or left-over sauce from the meats, line a 
 well-huttered mould with hot cooked rice an inch 
 thick, fill the center with the meat and cover the top 
 with rice, cover the mould and cook standing in hot 
 water for forty-five minutes, serve surrounded by a 
 tomato sauce. A very nice way of using up left- 
 overs. 
 
 CHICKEN TERRAPIN. 
 
 To be cooked on the chafing dish or over hot 
 water. Cut one cold chicken and one parboiled 
 
110 THE ROCKY MOUNTAIN COOK BOOK. 
 
 sweetbread quite fine, make one cup of cream sauce 
 by using two tablespoonfuls of butter melted, add- 
 ing to it two of flour, one cup of thin cream, season 
 with salt and pepper, then put in the meat, when 
 heated add the yolks of two beaten eggs, cook five 
 minutes, then add a wine glass of sherry or madeira. 
 Serve. 
 
 MOCK TERRAPIN. 
 
 2 ducks. 
 
 1 lb. calf's liver, 
 
 1 onion. 
 
 3 stalks celery. 
 
 2 cloves. 
 
 1 tablespoonfiil salt. 
 6 peppercorns. 
 Sprig of parsley. 
 
 Clean the ducks and put them on to cook in boil- 
 ing water with the liver and seasonings, cook slowly 
 until tender, remove from the kettle when cold. Cut 
 ducks and liver in dice, mash the hard-boiled yolks 
 of six eggs to a smooth paste, add gradually a cup of 
 thick cream, melt three tablespoonfuls of butter in a 
 sauce pan, add two tablespoonfuls of fiour, one-half 
 cup of milk, stir until smooth, gradually stir in the 
 egg yolks and cream, stir constantly until it reaches 
 the boiling point, season with salt and pepper, then 
 add the meat, heat and serve. 
 
 CHICKENS, PIGEONS OR GAME OF ANY KIND IN CAS- 
 SEROLE. 
 
 Singe and draw them, wipe dry, saute to a rich 
 brown in frying pan, using butter, bacon or pork fat, 
 then place in a casserole, add to the fat in the pan 
 two tablespoonfuls of flour, and two cups of stock, 
 chicken, veal or beef stock, season with salt, pepper, 
 a teaspoonful of parsley or cloves, chopped fine, a 
 half teaspoonful of onion juice. Cook the sauce for 
 
THE ROCKY MOUNTAIN COOK BOOK. Ill 
 
 a few minutes. Turn it into the casserole, put on the 
 cover, and cook slowly in the oven about two hours, 
 according to the tenderness of the fowl or game. 
 Skin off the fat, and if game, add half cup of stoned 
 olives that have been heated or two tablespoonfuls of 
 capers. Serve in the casserole. 
 
 CHICKEN LIVERS. 
 
 Put in the chafing dish or sauce pan (over the 
 fire) two tablespoonfuls of butter. When hot add 
 the livers cut in pieces. Turn them to brown on all 
 sides, dredge with fiour, add a cup of stock after 
 they have been cooking five minutes ; season with 
 salt and pepper, add one-fourth cup of madeira or 
 sherry, a few stoned olives. Serve on toast. 
 
 Chickens' Livers. — May be cooked in butter until 
 brown, sprinkled with fiour, add cream and season- 
 ings. 
 
 SALMI OF DUCK OR GAME (Mrs. Lincoln). 
 
 Cut the meat from cold-roasted game or duck into 
 small pieces. Break up the bones and remnants, cover 
 with stock or cold water, add a pinch of herbs, two 
 cloves and two peppercorns. Boil down to a cupful 
 for a pint of meat. Fry two small onions cut fine in 
 two tablespoonfuls of butter till brown, add two table- 
 spoonfuls of fiour, stir till dark brown. Strain the 
 liquor in which the bones were boiled and add it grad- 
 ually to the butter and fiour, add more salt if needed, 
 one tablespoonful of lemon juice, two tablespoonfuls 
 of Worcestershire sauce, and the pieces of meat. 
 Simmer fifteen minutes, add a dozen mushrooms and 
 a glass of claret if you like, or the juice of a sour 
 
112 THE ROCKY MOUNTAIN COOK BOOK. 
 
 orange. Serve hot on slices of fried bread. Garnish 
 with parsley and slices of orange, or serve canned 
 peas in the center vt^ith the meat on toast around them. 
 
 MEAT PIE. 
 
 Cut cold-cooked meat into thin slices, remove all 
 the gristle, put in baking dish, cover with gravy or 
 tomato sauce. Season well. Spread a crust of mashed 
 potato over the meat, brush over with beaten egg 
 and cook in a hot oven for twenty minutes. 
 
 MEAT PIE (No. 2). 
 
 Put layers of cooked sliced meat and potato in a 
 baking dish (other vegetables can be used if liked), 
 cover with a gravy, season and spread over with a 
 plain pastry rolled one-half inch thick, bake in a hot 
 oven for thirty minutes^ or covered with a baking 
 powder biscuit dough. 
 
 BEEF LOAF. 
 
 Put through the meat grinder two pounds of beef 
 from the top of the round. Add one-half cup of 
 cream, the yolks of two eggs and the white of one, 
 one-fourth cup of melted butter, two teaspoon fuls of 
 salt, one-half teaspoonful of sage, one-fourth tea- 
 spoonful of pepper. Pack solidly in a bread pan and 
 bake from thirty to forty minutes. When cold slice 
 thin, garnish with sliced pickles or olives. 
 
 SPANISH RICE. 
 
 Cut cooked mutton or lamb in thin slices or 
 cubes. Place in a baking dish a layer of meat, 
 
THE ROCK^ MOUNTAIN COOK BOOK. 113 
 
 sprinkle lightly with salt and pepper and cover a 
 quarter of an inch thick with cooked rice, then with 
 tomato sauce, and so on until the dish is full. Spread 
 huttered crumhs over the top, hake in a quick oven for 
 twenty minutes. 
 
 RAGOUT OF MUTTON OR LAMB. 
 
 Two pounds from the neck of mutton or lamh, 
 cut in inch pieces. Put two tahlespoonfuls of hutter 
 into a frying pan, add one onion cut in thin slices, 
 one good-sized carrot sliced, and the meat well 
 hrowned, being careful that it does not burn, then stir 
 in two tahlespoonfuls of flour and gradually add a 
 cup and a half of water, tea spoonful of salt, one- 
 fourth teaspoonful of pepper, tie in a piece of muslin 
 a sprig of parsley, half a bay leaf and a clove (remove 
 before serving). Cover closely and simmer for two 
 hours. Add one-half can of peas ten minutes before 
 serving. This can be cooked in a casserole dish. 
 
 Coohed mutton or lamh may be prepared in the 
 same way, cooking slowly one hour. 
 
 LIVER LOAF. 
 
 Put a calf's liver through the meat grinder, sea- 
 son lightly with salt, pepper, a dash of cayenne and 
 nutmeg and three eggs, one-fourth cup of melted but- 
 ter ; mix well together, put into a well-buttered mould 
 or bread pan, bake standing in a pan of hot water 
 for one hour. Serve cold, garnished with slices of 
 hard-boiled egg and pickles or olives. Or serve hot 
 with a brown sauce. 
 
114 THE ROCKY MOUNTAIN COOK BOOK. 
 
 TO BROIL VENISON STEAK. 
 
 Cover with melted butter and then broil as you 
 would other steaks. Season with salt, pepper and 
 butter, or cover with maitre d'hotel sauce. Serve at 
 once. 
 
 SWEETBREADS A LA TOURAINE. 
 
 Parboil two sweetbreads ; melt three tablespoon- 
 fuls of butter, saute the sweetbreads in it with two 
 good-sized slices of onion and one carrot sliced. 
 When browned remove the sweetbreads to a baking 
 pan, add two tablespoonfuls of sherry, one-half cup 
 rich stock, cook in the oven for half an hour, basting 
 often. Mash a pint of cooked peas through a sieve, 
 reheat, allowing the water to cook out of them, 
 season with butter, pepper and salt, shape in- 
 to nests (on the platter) one for each sweetbread). 
 Arrange the sweetbreads in the nests and pour around 
 them the following sauce: Saute six fresh mush- 
 rooms, cut in strips, in butter, stir in two tablespoon- 
 fuls of flour; when blended with the butter add a cup 
 of thick cream, and the gravy left in the pan after 
 cooking the sweetbreads. A nest of the whole peas 
 may be used. 
 
 HAM PUFFS. 
 2 cups water. 
 
 4 eggs. 
 
 2 cups flour. 
 V2 cup finely chopped 
 cooked ham. 
 
 1/^ teaspooriful curry powder. 
 
 1/4 teaspoon ful salt. 
 
 A little cayenne or paprica. 
 
 As soon as the water boils stir into it the flour, 
 beat well, stir until the batter leaves the sides, re- 
 move from the fire, beat in the eggs one at a time, 
 
THE ROCKY MOUNTAIN COOK BOOK. 115 
 
 add the ham and seasonings. Drop the batter from 
 the tip of the spoon into smoking-hot fat^ cook until 
 brown, drain on soft paper. Serve with white sauce 
 or cabbage salad. 
 
 TERRAPIN. 
 
 The best terrapin are the ^^Diamond Back/' 
 from Chesapeake Bay. Very good ones are taken in 
 Long Island waters and along the sea coast. The 
 season for eating them is from December to April. 
 
 * 
 TO PREPARE TERRAPIN. 
 
 Drop the live terrapin into boiling hot water, let 
 them remain for twenty minutes, remove the skin 
 from the head and feet by rubbing with a cloth, 
 wash in several waters; then put into fresh boiling 
 water, cook until tender. This is shown by pressing 
 the feet between the fingers. If they are not tender 
 in an hour's cooking they probably are not good, the 
 meat will be stringy and tough. Remove as soon as 
 tender. When cold cut off the nails, remove the 
 shells, very carefully take the gall sacks from the 
 liver (if the sacks be broken, so the liquid touches the 
 liver or meat, it will give a very disagreeable bitter 
 taste). Remove the entrails, lights, heart, head, tail 
 and white muscles; separate the pieces from the 
 joints, divide the meat in pieces an inch and a half 
 long. Do not break the bones. Place the meat, ter- 
 rapin eggs and liver in a stew pan, cover with boiling 
 water and boil until the meat is ready to drop from 
 the bones. 
 
116 THE ROCKY MOUNTAIN COOK BOOK. 
 
 STEWED TERRAPIN. 
 
 Mash the jolks of six hard-boiled eggs to a paste, 
 mix them with one-fourth cup of butter, stir this in- 
 to two cups of hot cream, cook in double boiler, stir 
 until smooth ; season with salt, paprica and a dash of 
 nutmeg, add one quart of the cooked terrapin and 
 cook for fifteen minutes. Just before serving add 
 two tablespoonfuls of sherry. Serve in very hot soup 
 plates. 
 
 TERRAPIN A LA NEWBURG. 
 
 Put in a double boiler or chafing dish one quart 
 of terrapin, one cup of cream. When it is well heat- 
 ed through add to it the well-beaten yolks of four 
 eggs, mixed with one cup of cream ; stir until it 
 thickens; season with salt, pepper, paprica and two 
 tablespoonfuls madeira or sherry just before serving. 
 
 COCKTAIL OF LITTTLE NECK CLAMS AND OYSTERS. 
 
 Chill thiroughly one-half dozen of little neck 
 clams or oysters for each person ; mix one tablespoon- 
 ful of lemon juice, one tablespoonful of mushroom 
 catsup, six drops of tabasco sauce, a little paprica, 
 one-fourth teaspoonful of salt, two teaspoonfuls of 
 horseradish, allow a tablespoonful and a half for each 
 person. Serve in sherry glasses, grape fruit, lemon 
 and orange shells, fresh tomatoes or peppers. 
 
THE ROCKY MOUNTAIN COOK BOOK. 117 
 
 FRITTERS^ 
 
 FRITTER BATTER (Mrs. Lincoln). 
 
 Yolks of two eggs well beaten, add one-half cup of 
 milk or water, and one tablespoonfnl of olive oil, one- 
 fourth teaspoonful of salt, one cup of flour, or enough 
 to make it a drop batter. When ready to use add the 
 whites of the eggs beaten stiff. If intended for fruit, 
 add a teaspoonful of sugar to the batter, if for clams, 
 tripe or meat add one teaspoonful of lemon juice. 
 This batter will keep several days. 
 
 OYSTER FRITTERS. 
 
 Cook the oysters until they are plump, drain 
 from the liquor (use the liquor instead of milk to 
 make the batter). Dip each oyster into the batter, 
 fry until brown in deep fat. 
 
 PEACH FRITTERS. 
 
 Select large, fine peaches, skin and halve them, dip 
 in batter and fry. 
 
 CLAM FRITTERS. 
 
 Chop the clams, mix with the batter, drop from 
 a spoon into the fat. Use some of the clam water to 
 make the batter in place of the milk. 
 
 BANANA FRITTERS. 
 
 Cut the banana in two-inch pieces, dip in the bat- 
 ter and fry a rich brown, drain on paper. Serve with 
 or without a sauce. 
 
118 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ORANGE FRITTERS. 
 
 Slice in half-inch slices, dip in batter and fry the 
 same as banana fritters. 
 
 APPLE FRITTERS. 
 
 Pare and core the apple, slice in half-inch thick 
 slices, dip in batter and fry. Any of these fritters 
 can be sprinkled with powdered sugar and served 
 with a sauce. It is better to steam the apples a few 
 minutes. 
 
 VEGETABLE FRITTERS. 
 
 Cook the vegetables until tender, cut in small 
 pieces, dip in the batter and fry. 
 
 QUEEN FRITTERS. 
 
 Make the same mixture as for cream puffs, drop 
 from a spoon into hot fat, cook until brown, drain. 
 Serve with a sauce. 
 
 SAUCE FOR FRITTERS. 
 
 Mix two tablcspoonfuls of flour, one-half tea- 
 spoonful of salt with a cup of sugar, pour over it one 
 cup of boiling water, stir and boil for ten minutes, 
 then add one tablespoonful of creamed butter, two 
 tablespoonfuls of sherry or madeira, or flavor with a 
 tablespoonful of lemon juice, nutmeg, or the juice of 
 half an orange and a few drops of lemon juice. 
 Fritters are served as an entree or dessert. 
 
t 
 THE ROCKY MOUNTAIN COOK BOOK. 119 
 
 BATTER FOR TIMBALE CASES OR FONTAGE CUPS. 
 
 Yolks of two eggs well-beaten, half a cup of 
 water, one-fourtli teaspoonfiil of salt, one tablespoon- 
 ful of olive oil, one cup of flour, or enough to make a 
 thin batter. Let it stand for two or three hours be- 
 fore using. Have a kettle of hot fat, place the iron 
 in the fat until it is very hot, or until the fat smokes, 
 letting the iron heat up with the fat ; remove the iron 
 from the fat and quickly wipe a little of the fat from 
 the mould, dip it in the batter until it is coated, place 
 again in the hot fat, cook a delicate brown, drain on 
 soft paper. Be careful in cooking them that the iron 
 does not touch the bottom of the kettle as that will 
 break them at the bottom. Use them to hold creamed 
 meats, mushrooms, vegetables, fish, or anything that 
 you care to serve individually. 
 
 BREAD BOXES. 
 
 For these use stale bread, cut from a loaf slices 
 an inch and a half thick, trim off the crusts, making 
 a trim thick slice, cut out a square from the inside, 
 making a box to hold creamed meats or vegetables. 
 Cover the boxes with melted butter and brown in the 
 oven. These can be cut in rounds, squares, hearts, 
 diamonds or any fancy shapes. 
 
120 THE ROCKY MOUNTAIN COOK BOOK. 
 
 VEGETABLES. 
 
 When convenient, vegetables should be freshly 
 picked and thoroughly washed. The most simple 
 ways of cooking them is the best, they then retain 
 their own flavor. Most all vegetables should be 
 cooked in boiling salted water, and removed from the 
 stove as soon as done, as over-cooking will make them 
 soggy. Grreen vegetables keep their color better by 
 cooking without a cover. The time for cooking de- 
 pends upon their freshness and the altitude. A high 
 altitude requires a longer cooking. They should be 
 seasoned with salt, pepper, butter, cream and sauces. 
 Fresh green vegetables that contain sugar should 
 have a small quantity of sugar added to the season- 
 ing to replace that which is boiled away in the water. 
 One vegetable, besides the potato, is served with the 
 meat course; other vegetables, like egg plant, stuffed 
 tomatoes and peppers, artichokes, mushrooms, maca- 
 roni and many others, can be served as a separate 
 course. 
 
 POTATOES. 
 
 To Boil Potatoes. — Wash them well with a brush, 
 pare them and drop at once in cold water, having 
 them uniform size so they will be done together. Put 
 them on to cook in boiling salted water, about half 
 a teaspoonful of salt to a quart of water, boil slowly 
 till they are done (as violent boiling breaks them). 
 Then drain off all the water, return to the back of 
 the stove, shake gently to allow the steam to escape, 
 
THE ROCKY MOUNTAIN COOK BOOK. 121 
 
 sprinkle with a little salt and serve on a hot dish. 
 Potatoes cooked in this way will always be light and 
 palatable. 
 
 OLD POTATOES. 
 
 In the spring of the year the potatoes become 
 withered (the water evaporates from them), they 
 should then be pared and allowed to soak in cold 
 water two or three hours before cooking, so that they 
 may take in some of the water they have lost. 
 
 NEW POTATOES. 
 
 New potatoes are boiled with the skin on. As 
 soon as they are done peel them and dry on the 
 stove, season with salt alone, or cover them with a lit- 
 tle melted butter and a sprinkling of finely-chopped 
 chives or parsley, just a little cream, pepper and 
 salt make a nice dressing, or cover with cream sauce. 
 
 MASHED POTATOES. 
 
 Boil and dry the potatoes as directed, mash them 
 in the same dish in which they are boiled. For two 
 cups of potato use one-half cup of milk or cream, 
 heated with two tablespoonfuls of butter and a tea- 
 spoonful of salt, add slowly to the potato, beating all 
 the time; when very light and foamy, pile into a hot 
 serving dish, but do not smooth them over, as that 
 will make them heavy. 
 
 RICED POTATO. 
 
 Press well-seasoned, lightly mashed potato through 
 a potato ricer onto the serving dish. Serve broiled 
 meats around a mound of riced potato. 
 
122 THE ROCKY MOUNTAIN COOK BOOK. 
 
 POTATO CAKES. 
 
 Mix a well-beaten egg with seasoned mashed po- 
 tato, mould in cakes, dip in melted butter and bro^vn 
 in the oven, on a buttered pan, or saute in butter or 
 bacon fat; garnish with parsley. 
 
 POTATO ROSES. 
 
 Use well-seasoned, hot mashed potatoes, add to 
 two cups of the potato the yolks of two eggs and the 
 white of one well beaten, place in a pastry bag with 
 a tube having a star-shaped opening; force out the 
 potato from the tube with a gentle pressure, guide it 
 around in a circle until it comes to a point, have them 
 small, brush them over lightly with beaten egg, brown 
 them in the oven by placing them onto a well-buttered 
 pan, or garnish a planked fish with them. If 
 browned on a pan remove them carefully with a 
 broad-bladed knife. 
 
 POTATO SOUFFLE. 
 
 Two cups of hot seasoned mashed potato, fold 
 lightly into it the stiffly beaten whites of three eggs, 
 turn at once into well-buttered dishes, individual 
 dishes, paper boxes or one large flat dish can be used ; 
 brown in a hot oven for fifteen minutes. Serve at 
 once with fish, meat or entrees. The potato can also 
 be baked in a well-buttered border mould, then turned 
 into a hot dish and the center filled with creamed 
 meats, mushrooms or fish. 
 
 CREAMED POTATOES. 
 
 Cut cold boiled potatoes into cubes or thin slices, 
 make a cream sauce in double boiler, season well with 
 
THE ROCKY MOUNTAIN COOK BOOK. 123 
 
 salt and pepper, heat the potatoes in the sauce for 
 fifteen minutes. Serve on a hot dish with a sprink- 
 ling of chopped parsley or chives over them. 
 
 SCOLLOPED POTATOES. 
 
 Butter a baking dish, cover the bottom with a 
 layer of cooked sliced cold potato, then with a layer 
 of cream sauce, and so on until the dish is full; 
 sprinkle buttered crumbs over the top, brown in a hot 
 oven. 
 
 DELMONICO POTATOES. 
 
 Cut cold boiled potatoes into small cubes, butter 
 a baking dish, or individual dishes or cases, cover the 
 bottom with a layer of potato, then with a layer of 
 cream sauce; sprinkle over with grated or thinly 
 sliced cheese and a little paprica; fill up the dish 
 with the layers, having the cheese on top, bake in a 
 hot oven from ten to fifteen minutes, according to 
 the amount baked. These potatoes are delicious 
 served with broiled meats. 
 
 POTATOES A LA BECHAMEL. 
 
 Cut cold potatoes into cubes as for Delmonico 
 potatoes, bake in buttered dishes, cover the layer of 
 potato with Bechamel sauce, and sprinkle buttered 
 crumbs over the top, brown in a hot oven for fifteen 
 minutes. 
 
 VIENNESE POTATOES. 
 
 Add to two cups of hot, seasoned mashed potato 
 the yolks of two eggs and the white of one well beaten, 
 and one-half cup of grated cheese, mould into small 
 
124 THE ROCKY MOUNTAIN COOK BOOK. 
 
 balls and roll the balls into long shape, thick in the 
 center, with pointed ends, roll on a slightly-floured 
 board, brush over with slightly beaten egg, lay 
 on well-buttered pan one inch apart, make two 
 slanting cuts on the top of each, again brush over 
 with egg, brown in a hot oven ; remove carefully on 
 a broad-bladed knife. Garnish broiled meats or fish. 
 
 MASHED POTATOES MILANESE. 
 
 Peel the potatoes, boil in boiling salted water till 
 tender, drain and shake over the stove until the 
 steam has escaped, mash till smooth and creamy, 
 moistening all the time with chicken stock, season 
 with salt and pepper and add cream enough to ena- 
 ble to beat with an egg beater, pile in a dish without 
 smoothing^ sprinkle grated cheese over the top, brown 
 in a hot oven. 
 
 POTATO BALLS. 
 
 To make the balls, use a potato scoop, pare and 
 wash the potato, press the scoop well into the pota- 
 to and then turn it to form the ball (cook at once the 
 scraps left from the potato and use for mashed or 
 creamed potatoes). Cook till tender in boiling salted 
 water. Serve with butter, pepper and salt or in 
 cream sauce, or maitre d'hotel sauce. These make a 
 pretty garnish to serve as a mound cannon-ball style, 
 on top of boiled, broiled or baked fish. 
 
 FRIED POTATO BALLS AND STRAWS. 
 
 Cut the potatoes with the scoop for the balls, and 
 in slices, then in thin strips for the straws, soak in 
 
THE ROCKY MOUNTAIN COOK BOOK. 125 
 
 cold water for one hour, dry between towels, fry a 
 few at a time in smoking hot deep fat, drain on soft 
 paper, season with salt. 
 
 FRENCH-FRIED POTATOES. 
 
 Cut raw potatoes in half-inch slices, then half- 
 inch strips, soak in cold water for an hour, dry, and 
 fry in smoking hot fat. Season with salt. 
 
 POTATO NESTS. 
 
 Prepare the potato as for straws, arrange them 
 in nest shape in a wire utensil that comes for the pur- 
 pose (it is a wire formed in the shape of a nest) ; fry 
 in deep fat, remove from the form, drain, and fill 
 with creamed fish, meats, or mushrooms; garnish 
 with parsley. 
 
 WALDORF POTATOES. 
 
 Cut raw potatoes round and round, the same as 
 you would pare an apple, fry in a basket in deep fat, 
 drain on a paper, season with salt, garnish a roast or 
 fish with them. 
 
 POTATO CHIPS. 
 
 Shave raw potatoes in thin slices. A potato slicer 
 is much the better to use. Soak in cold water for one 
 hour, dry between towels, fry in deep fat, drain on 
 soft paper, sprinkle with salt. 
 
 Cut raw potatoes in hearts, crescents and other 
 fancy shapes by using cookie cutters and the French 
 vegetable knife, first cutting the potatoes in slices; 
 fry in deep fat or cook in boiling salted water. Serve 
 with cream sauce. 
 
126 THE ROCKY MOUNTAIN COOK BOOK. 
 
 HASHED BROWNED POTATOES. 
 
 Cut cold cooked potatoes into small cubes. Put 
 into a frying pan slices of salt pork cut thin, when 
 they are well browned remove them and put in the 
 potato, with a knife press it into a mound, when it 
 has browned on one side with a wide-bladed knife, 
 turn and brown on the other side. Serve on a hot 
 dish. The pork gives a very delicious flavor to the 
 potatoes. 
 
 FRIED POTATOES. 
 
 Cut cold boiled potatoes into slices half an inch 
 thick, fry till brown on both sides in a frying pan 
 that is well greased with salt pork or bacon fat, sea- 
 son with salt and a little pepper. 
 
 FRANCONIA POTATOES. 
 
 Wash and pare the potatoes, put them in the pan 
 with the meat, and baste when the meat is basted. 
 Serve on the platter with the meat. 
 
 LYONNAISE POTATOES. 
 
 Cut cold boiled potatoes into cubes, season with 
 salt and pepper. Saute one tablespoonful of finely 
 chopped onion in two tablespoonfuls of butter until 
 a light brown, then add the potatoes and stir with a 
 fork until they have absorbed all the butter, add a 
 half tablespoonful of finely chopped parsley. Serve 
 on a hot dish. 
 
 BROILED POTATOES. 
 
 Pare and cut in slices one-quarter of an inch 
 thick. Broil on both sides till tender, season with but- 
 
THE ROCKY MOUNTAIN COOK BOOK. 127 
 
 ter, pepper and salt, or use cold boiled sweet or white 
 potatoes, cut them in slices, dip in melted butter and 
 broil till a delicate brown, season with salt and pep- 
 per. 
 
 BAKED SWEET AND WHITE POTATOES. 
 
 Select potatoes of uniform size, wash and scrub 
 them with a brush, place in a pan, and bake till soft. 
 Break the skin to allow the steam to escape. Serve 
 at once uncovered. 
 
 STUFFED POTATOES. 
 
 Bake four potatoes ; when tender cut in halves 
 lengthwise and scoop out the inside, mash and beat 
 till very light, season with a tablespoonful of butter 
 and cream, one-fourth teaspoonful of salt, and fold 
 into the mixture the white of two eggs which have 
 been beaten stiff, fill the skins, heaping it lightly on 
 top, replace in a hot oven and brown. 
 
 STUFFED POTATOES (No. 2). 
 
 Bake the potatoes, cut a piece off the top of each, 
 remove the inside, season, m.ash and mix with any 
 chopped meat or grated cheese (the cheese is very 
 delicious), replace in the potato, letting it come a lit- 
 tle over the top of the potato, brush the top over with 
 melted butter and brown in the oven. 
 
 SWEET POTATOES, SOUTHERN STYLE. 
 
 Cut cold, baked or boiled sweet potatoes in quar- 
 ter-inch slices, cover the bottom of a baking; dish with 
 a layer of the potato spread quite thickly with pieces 
 
128 THE ROCKY MOUNTAIN COOK BOOK. 
 
 of butter, and scatter over a little sugar and salt, sea- 
 son each layer in this way, having the sugar on top. 
 Bake in the oven until heated through and browned 
 slightly. 
 
 GREENS. 
 
 Greens should be will picked over, wash in several 
 cold waters, put on to cook witliout water, the water 
 that clings to the leaves is sufficient to cook them; 
 sprinkle over them a teaspoonful of salt, and cook 
 slowly, uncovered until tender, drain, chop fine, gar- 
 nish with hard cooked eggs, cut in slices or eighths, or 
 run the yolks through a potato ricer, and sprinkle 
 over the top, cut the whites in rings and place around 
 the outside. Season with butter and a little pepper 
 and salt. 
 
 SPINACH. 
 
 Cook and prepare the same as greens, or after 
 chopping mix with butter, a little cream, garnish 
 with egg and points of toast, or form in a mound, 
 cover with buttered cracker crumbs, brown in the 
 oven and surround with broiled chops. Spinach is 
 very nice served in Lread boxes. 
 
 SPINACH SOUFFLE. 
 
 Take one cup of spinach (prepared as directed 
 above with the cream and butter), add to it the stiffly 
 beaten whites of two egg^, fill individual dishes or 
 paper boxes with the mixture (about two-thirds full), 
 place in a hot oven for ten to fifteen minutes. Serve 
 at once with a roast or broiled meats. 
 
THE ROCKY MOUNTAIN COOK BOOK. 129 
 
 CABBAGE. 
 
 Take off the outside leaves, cut in quarters, wash 
 and soak in cold water for one hour, drain and put 
 on to cook in boiling salted water with a fourth tea- 
 spoonful of soda. The soda helps to make it more di- 
 gestible. When tender drain, cut or chop fine, season 
 with butter, hot milk or cream, salt and pepper, or 
 mix with a white sauce, and cover with buttered 
 crumbs, brown in the oven. 
 
 CABBAGE BAKED WITH CHEESE. 
 
 Cold cabbage can be used, chop cooked cabbage 
 fine, put in baking dish layers of cabbage, white sauce 
 and cheese, well seasoned, having the cheese on top 
 brown in a hot oven. 
 
 ROUTH KROUTH. 
 
 Cut red cabbage in halves, soak in cold water, 
 then shave in thin slices, put on to cook in the follow- 
 ing mixture: For every two cups of cabbage use 
 two tablespoonfuls of butter, the same amount of vin- 
 egar, one-half teaspoonful of salt, little pepper, cook 
 slowly till tender. Serve hot or cold. 
 
 CAULIFLOWER. 
 
 Trim off the outside leaves, cut the stalk even 
 with the flower, let it soak upside down in cold salted 
 water for half an hour to draw out any insects, cook 
 the same way as cabbag. Serve with white, Hollan- 
 daise. Bechamel sauce or drawn butter; or serve in 
 any of the ways as directed for cabbage. 
 
130 THE ROCKY MOUNTAIN COOK BOOK. 
 
 BRUSSELS SPROUTS. 
 
 Remove any wilted leaves, soak in cold salted 
 water, to draw out any insects that may be in them, 
 cook in boiling salted water (uncovered till tender, 
 but not till they lose their shape), season with butter, 
 pepper and salt, or cover with a cream or Hollandaise 
 sauce. 
 
 ASPARAGUS. 
 
 Cut off the white hard end of the stalks, untie the 
 bundles, soak for half an hour in cold water, tie them 
 up again, and cook in boiling salted water until ten- 
 der, remove onto slices of buttered toast, cut the string 
 and season with butter, pepper and salt, or cover with 
 a white or poulette sauce; or cut the asparagus in 
 inch pieces, boil, and season as directed above, or 
 serve plain without toast. 
 
 ASPARAGUS LOAF. 
 
 Butter quite thick a three-pint mould or bowl (a 
 pail could be used), decorate the bottom and sides 
 with stalks of cooked asparagus ; melt two tablespoon- 
 fuls of butter in a double boiler, stir into it two of 
 flour, half a teaspoonful of salt and one-fourth of pap- 
 rica, stir into it gradually one cup of cream, one cup 
 and a half of cooked asparagus tips, and four well- 
 beaten eggs, turn into the mould, cook standing in a 
 dish of hot water until the center is firm, either in the 
 oven or on top of the stove, do noot let the water boil. 
 (It is easier to cook in the oven on that account.) In- 
 vert on a sersang dish. Serve surrounded by a cream 
 sauce with asparagus tips added, or serve without a 
 sauce. 
 
THE ROCKY MOUNTAIN COOK BOOK. 131 
 
 ARTICHOKES. 
 
 Cut off the outside leaves, soak in cold water for a 
 half hour, trim away the lower leaves and the ends 
 of the others, cook in boiling salted water until the 
 leaves can he drawn out, drain, remove the choke and 
 serve with cream sauce, or drawn butter. 
 
 EGG PLANT. 
 
 Cut the egg plant in slices one-half an inch thick 
 without removing the skin. Steam till tender, dip 
 each slice in powdered crumbs then in egg, and in 
 crumbs again, saute on both sides, in lard, butter or 
 drippings till tender. 
 
 STUFFED EGG PLANT. 
 
 Boil the egg plant till tender, cut in halves, re- 
 move the insides and mash, season with butter, pep- 
 per and salt, if you like add two tablespoonfuls of 
 grated cheese or one-half cup of almonds cut very 
 fine, put back in the shells, cover with buttered 
 crumbs, brown in the oven. 
 
 SALSIFY OR OYSTER PLANT. 
 
 Scrape and at once throw into cold water, with a 
 little vinegar or lemon juice to keep from discoloring, 
 cook in boiling salted water till tender (about one 
 hour), drain, season with butter, salt and pepper, or 
 cut in half-inch pieces and serve in cream sauce, or 
 dip in fritter batter and fry in hot fat, or when cold 
 brown in butter. 
 
132 THE ROCKY MOUNTAIN COOK BOOK. 
 
 RAW TOMATOES. 
 
 Scald by pouring boiling water over them a few 
 hours before using, peel and put on the ice, slice or 
 serve whole with mayonnaise or French dressing; 
 garnish with lettuce. 
 
 STEWED TOMATOES. 
 
 Pour over them boiling water, remove the skins, 
 and cut in small pieces, removing all the bad places, 
 stew until tender, with a very little water. To one 
 quart of tomato add one teaspoonful of salt and 
 sugar, one tablespoonful of butter, and powdered 
 cracker crumbs, and a little pepper, cook the cracker 
 crumbs in the tomato five minutes before adding the 
 seasonings. 
 
 SCOLLOPED TOMATOES. 
 
 Scald and peel the tomatoes, butter a baking dish 
 and cover the bottom with a layer of tomatoes cut in 
 half -inch slices, season with salt, pepper and a sprink- 
 ling of sugar, cover with a thin layer of buttered 
 crumbs, a little onion juice is an improvement; fill 
 the dish with the layers, having the crumbs on top, 
 bake in a hot oven for one hour, or less time if a 
 small quantity is used. 
 
 STUFFED TOMATOES. 
 
 Select large firm tomatoes, cut a thin slice from 
 the stem end and scoop out the inside, sprinkle the 
 inside with salt and pepper, fill with the 
 following mixtures: Mix with the pulp an 
 equal amount of buttered cracker crumbs, sea- 
 son with salt, pepper and onion juice, or use in 
 
THE ROCKY MOUNTAIN COOK BOOK. 133 
 
 place of the crumbs the same amount of cooked rice 
 or macaroni, fill the tomatoes full, replace the slice 
 of tomato, cover with a thin two-inch slice of salt, fat 
 pork, hold the slices of tomato and pork in place by 
 putting a wooden toothpick through them. The pork 
 bastes them and adds very much to the flavor. Re- 
 move the toothpick before serving. The top of the 
 tomato can be covered with buttered crumbs instead 
 of using the slices of tomato and pork. 
 
 Bake in a granite pan, with a little stock or hot 
 water. Serve on slices of toast or surrounded by a 
 brown sauce. Any kind of finely chopped meat may 
 be used for stuffing by mixing it with a few buttered 
 crumbs, a little stock, or a little leftover sauce, well 
 seasoned, and a grating of onion or cooked peppers 
 finely chopped. Cooked mushrooms and sweetbreads 
 can be used by chopping them and mixing with either 
 of the following sauces : Cream, celery, allemande, 
 poulette, or Bechamel, or stuff with seasoned rice. 
 
 TOMATOES STUFFED WITH CHEESE. 
 
 One-half pound fresh mushrooms, one-half cup of 
 grated cheese. Peel and cut the mushrooms in small 
 pieces, stew for five minutes in two tablespoonfuls of 
 boiling water, drain well, put in sauce pan, two ta- 
 blespoonfuls of butter, stir into it two of flour, one- 
 half teaspoonful salt and one-eighth of paprica, and 
 the water that was drained from the mushrooms 
 with enough cream to make one cup in all. Cook ten 
 minutes, stirring. Then add the mushrooms and 
 grated cheese, fill the tomatoes with the mixture and 
 cover the top with buttered crumbs. Bake with a 
 few tablespoonfuls of stock or hot water in the pan. 
 Serve on buttered toast. 
 
134 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CURRIED TOMATOES. 
 
 Cut tomatoes in halves. Put them in a granite 
 pan. Sprinkle with salt and pepper and place a tea- 
 spoonful of butter on each one. Let them cook till 
 soft, but not to lose their shape. Remove on a hot 
 dish surrounded with curry sauce. 
 
 TOMATOES WITH CELERY SAUCE. 
 
 Prepare and cook the same as for curry tomatoes, 
 surrounded with celery sauce. 
 
 TO PREPARE PEPPERS FOR STUFFING. 
 
 Cut a slice from the top, scoop out the inside and 
 parboil in boiling salted water five minutes. Stuff 
 with any of the mixtures you would use for tomatoes. 
 
 PEPPERS STUFFED WITH OYSTERS. 
 
 Chop one pepper and a slice of onion very fine. 
 Parboil one pint of oysters, drain, cut in small pieces. 
 Soak one-half cup of fine bread crumbs in the oyster 
 liquor, press out the liquor. Saute the pepper and 
 onion in two tablespoonfuls of butter till a light 
 brown, add them to the oysters and crumbs. Season 
 with salt and pepper, fill up the peppers, and cover 
 the top with buttered cracker crumbs. Bake until 
 tender. Serve with tomato sauce. 
 
 PEPPERS STUFFED WITH SWEETBREADS. 
 
 Simmer sweetbreads in boiling salted water, 
 with a tablespoonful of lemon juice five minutes, 
 then cut in small cubes. Melt two tablespoonfuls of 
 
THE ROCKY MOUNTAIN COOK BOOK. 13b 
 
 butter, add to it two of flour and one-half cup of 
 chicken stock, the same amount of cream. Season 
 with salt and pepper. Cook ten minutes, add the 
 sweetbreads, and a half cup of mushrooms if you 
 wish, fill the peppers, cover with buttered crumbs. 
 Bake and serve on rounds of toast. 
 
 BROILED TOMATOES. 
 
 Cut the tomatoes in thick slices (without peeling) , 
 brush over with melted butter and broil, turning fre- 
 quently. Lay them on a hot dish, season each slice 
 with salt, pepper and a piece of butter. 
 
 CHESTNUT PUREE. 
 
 Kemove the shells by cutting a cross on the flat 
 side of each and putting them in a pan in a hot oven 
 till the shell bursts open. The shell and skin will 
 both come off together. Put them in boiling salted 
 water and cook imtil very tender, then drain and 
 mash through a potato ricer, or colander. Season 
 with butter, pepper, salt and a little cream. 
 
 BOILED ONIONS. 
 
 Eemove the skins, put them on to cook in boiling 
 salted water. After they have been cooking five min- 
 utes change the water, and change again after ten 
 minutes' cooking, then boil till tender, drain, remove 
 carefully to a hot dish, put a piece of butter in the 
 center of each and a little pepper and salt. A little 
 thick cream may be poured over them, or a cream 
 sauce. 
 
136 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ROASTED ONIONS. 
 
 Boil the onions for ten minutes, drain tliem care- 
 fully, and remove to a granite pan. Place a good 
 sized piece of butter on each one, put in a hot oven 
 and cook till tender, baste with melted butter if neces- 
 sary to prevent burning. Place on a hot dish and 
 season with salt and pepper. Or use as a garnish. 
 
 FRIED ONIONS. 
 
 Cut in thin slices (it is best to use the young 
 onions), and fry till brown and tender in butter, or 
 fry until crisp six thin slices of salt fat pork, put in 
 the onions and cook. The pork gives them a delicious 
 flavor. Season with salt and pepper. 
 
 SCOLLOPED ONIONS. 
 
 If the onions are large cut in quarters, boil, put 
 in a baking dish, cover with cream sauce and buttered 
 crumbs. Bake till brown. 
 
 STUFFED SPANISH ONIONS. 
 
 Peel and cut out a part of the inside, parboil them 
 for five minutes, drain, fill with any kind of force 
 meat, mixed with one-third part of moistened bread 
 crumbs. Season with salt, pepper and melted butter, 
 cover the top with buttered crumbs ; cook in the oven 
 till tender. 
 
 CARROTS. 
 
 Carrots when young and tender make a very deli- 
 cious vegetable. Wash and scrape them, cook in boil- 
 ing salted water. Serve with butter, pepper and salt. 
 
THE ROCKY MOUNTAIN COOK BOOK. 137 
 
 or a cream sauce. Cut in slices, cubes, strips or 
 rounds, with a potato cutter if you like, before boil- 
 ing. 
 
 TURNIPS. 
 
 Wash, pare, cut in slices, or fancy shapes. Cook 
 and season the same as carrots, or mash and season 
 with melted butter, pepper and salt. 
 
 PARSNIPS. 
 
 Wash, scrape, cook in boiling salted water. Sea- 
 son the same as carrots. 
 
 FRIED PARSNIPS. 
 
 Cut cold cooked parsnips in halves lengthwise, or 
 if very large in half -inch slices. ^ Saute in hot butter, 
 brown on both sides. Season with salt. 
 
 BEETS. 
 
 Wash and cook in boiling salted water. When 
 tender, drain and plunge in cold water, the skm will 
 then slip off easily. Season with butter, pepper and 
 salt or vinegar. 
 
 CORN ON THE EAR. 
 
 Strip off the outside husks, leaving enough of the 
 husks to completely cover the ear, tie a string around 
 the end of each ear to hold the husk. Cook m boilmg 
 unsalted water for ten or fifteen minutes, according 
 to the age of the corn. Salt would harden the hull. 
 Before boiling remove all the silk from the ear, then 
 replace the husk. 
 
138 THE ROCKY MOUNTAIN COOK BOOK. 
 
 SUCCOTASH. 
 
 Use equal parts of shelled beans and corn, cut 
 from the ear, first cooking each separately; mix to- 
 gether. Season with cream, butter, salt and pepper. 
 In the winter time the dried lima beans, and canned 
 corn may be used. Soak the beans over night in cold 
 water, cook in boiling water till tender, drain off the 
 water, add the corn, reheat and season. 
 
 GREEN PEAS. 
 
 The time for cooking depends upon the freshness 
 and age of the peas. Cook them uncovered in boiling 
 water, salt them when nearly done. They are done 
 when they mash easily with a fork. Let the water 
 boil nearly away, and season with butter, cream and 
 a little sugar of you wish, or seiwe in a cream sauce. 
 Peas contain a great deal of nutrition. 
 
 STRING BEANS. 
 
 Kemove the strings. Lay a number of the beans 
 together, with a sharp knife cut them in quarter-inch 
 pieces, or cut them lengthwise in thin strips. Cook 
 in boiling salted water for one hour or longer. When 
 tender season with salt, pepper, butter, cream or a 
 cream sauce. 
 
 SHELLED BEANS. 
 
 Wash, and cook in boiling salted water for half 
 an hour to an hour. Season the same as string beans. 
 
THE ROCKY MOUNTAIN COOK BOOK. 139 
 
 DRIED LIMA BEANS 
 
 Are cooked the same as shelled beans, just soaking 
 them over night. Beans, like peas, contain a great 
 deal of nutrition. 
 
 CELERY. 
 
 Scrape clean, saving the coarse outside pieces for 
 soups, sauce or creamed celery. Put in cold water 
 for half an hour before using. Serve with the soup. 
 
 CREAMED CELERY. 
 
 Clean, cut in inch pieces, cook in boiling salted 
 water. Serve in cream sauce. 
 
 WINTER SQUASH. 
 
 If the shell be hard split the squash, remove the 
 seeds, and steam. If the shell is soft pare it before 
 steaming. To one pint of squash season with two 
 tablespoonfuls of butter, one-half teaspoonful of salt, 
 a little pepper, and a little heavy cream is a great im- 
 provement; mash very lightly. , 
 
 BAKED SQUASH. 
 
 Cut in pieces, remove the seeds, place in a pan 
 and bake till soft. Mash and season. 
 
 SUMMER SQUASH. 
 
 Wash and cut in small pieces, cook with or with- 
 out the skin and seeds. Cook in boiling salted water 
 or steam. AVhen tender, remove to a piece of cheese 
 cloth, squeeze till the squash is dry. Mash and sea- 
 son. 
 
140 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CORN MOCK OYSTERS. 
 
 Cut down through the center of each row or ker- 
 nels with a sharp knife, with the back of the knife 
 press out the pulp, leaving the hull on the cob. To 
 one cup of the pulp add two well-beaten eggs, one tea- 
 spoonful of butter and a half of salt, little pepper 
 and two tablespoonfuls of flour, or enough to hold it 
 together. Fry as you would griddle cakes on a but- 
 tered griddle, or add a little more flour and drop 
 from a spoon into deep fat, making a corn fritter. 
 Use canned com the same way. 
 
 SWEET CORN IN CREAM WITH CHEESE. 
 
 Cut the corn from the ears, moisten with thick 
 cream, season with salt and pepper; fill a baking 
 dish, cover the top with grated parmesan or cream 
 cheese. Sprinkle with a little paprica, bake quite 
 slowly for half an hour. 
 
 MACARONI, SPAGHETTI AND VERMICELLI. 
 
 Macaroni and spaghetti are used as a vegetable, 
 vermicelli for soups and puddings. They are made 
 from flour and water, and should be combined with 
 sauces or cheese. Cheese is most palatable cooked or 
 served with it, as it supplies the fat which the maca- 
 roni does not contain. Combined with cheese and 
 sauce it makes a most nutritious dish, and should 
 enter into our diet more extensively. 
 
 TO COOK MACARONI. 
 
 If the macaroni or spaghetti is to be used for a 
 garnish or timbales, do not break it, but place the 
 long pieces carefully in boiling salted water. When 
 to be used in other ways, break in inch pieces. Cook 
 
THE ROCKY MOUNTAIN COOK BOOK. 141 
 
 in boiling salted water till tender, drain in a colander 
 and pour cold water over it. This prevents it from 
 being stickj. Reheat in a white sauce and serve. Or 
 put in a baking dish, cover with white sauce and a 
 sprinkling of buttered crumbs on top. Brown in a 
 hot oven. 
 
 BAKED MACARONI WITH CHEESE. 
 
 Put into a baking dish a layer of cooked macaroni 
 then a layer of white sauce, and grated or thinly 
 sliced cheese with a sprinkling of salt and paprica. 
 Fill up the dish in this way, having the cheese on top. 
 Brown in a hot oven. 
 
 MACARONI WITH TOMATO OR OTHER SAUCES. 
 
 Cook the macaroni as directed. Mix with the 
 sauces and serve^ or mix with the sauces with the ad- 
 dition of cheese and buttered crumbs and bake in the 
 oven. Individual baking dishes may be used, as well 
 as a large dish. 
 
 MACARONI AND EGGS. 
 
 Cover the bottom of a baking dish with a layer 
 of cooked macaroni, then a layer of hard cooked eggs, 
 cut in thin slices. Cover with a white sauce and but- 
 tered crumbs, or grated cheese. Brown in a hot oven. 
 This makes a very ^ood luncheon dish, it being also 
 most nutritious. 
 
 SPAGHETTI. 
 
 Can be cooked the same as macaroni. It is most 
 often served without being broken. It then becomes 
 an art to wind it around a fork and eat it success- 
 fully. 
 
142 THE ROCKY MOUNTAIN COOK BOOK. 
 
 SAUCES. 
 
 It is very easy to make good sauces if the proper 
 care is taken at the beginning by first melting the but- 
 ter and stirring the flour into it, thus forming the 
 roux — or thickening. For white sauces the flour is 
 not changed. For brown sauces the flour is cooked 
 in the oven until brown. Sauces are a great im- 
 provement to the dishes they accompany, especially 
 so to made-over dishes. Save every scrap of meat 
 and bone. It takes a very little to make the stock for 
 a sauce. The flavor of vegetables can be obtained by 
 sauteing them in butter before the flour is added. 
 White sauces should be cooked in a double boiler to 
 prevent the milk from burning. A sauce that is made 
 by melting the butter, then stirring into it the flour, 
 and gradually the liquid, cannot help being a smooth 
 sauce, if quickly stirred. It is safer to strain all 
 sauces before serving. If you do not have stock on 
 hand beef extract can be used in place. In that case 
 saute the vegetables flrst in the butter. 
 
 DRAWN BUTTER SAUCE (For Fish). 
 
 2 cups boiling water or ( 3 tablespoonfiils flour. 
 
 white stock. 
 Y2 cup butter. 
 
 1/^ teaspoonful salt. 
 Speck of pepper. 
 
 Melt the butter, and when bubbling stir in the 
 flour, salt and pepper, gradually stir in the water, or 
 stock. Cook ten minutes. 
 
THE ROCKY MOUNTAIN COOK BOOK. 143 
 
 CAPER SAUCE (To Serve with Boiled Mutton). 
 
 Make the same as drawn butter sauce, using the 
 liquid the mutton was boiled in instead of water. Add 
 two tablespoonfuls of capers. 
 
 WHITE OR CREAM SAUCE. 
 
 2 cups of milk, cream or 
 
 white stock. 
 4 tablespoonfuls of butter. 
 
 4 tablespoonfuls of flour. 
 
 1/2 teaspoonful salt. 
 Speck of pepper. 
 
 Scald the milk in a double boiler. Melt the but- 
 ter in a sauce pan, stir the flour into it, also season- 
 ings, when smooth, stir it gradually into the hot milk. 
 Cook ten minutes, stirring frequently. This sauce, 
 when made partly of cream, can be used for creamed 
 toast. 
 
 SHRIMP SAUCE (For Fish). 
 
 Add one cup of shrimps that have been cut in 
 small pieces, to a white sauce, two teaspoonfuls of 
 lemon juice and a little paprica, or red pepper. Cook 
 ten minutes after the shrimps have been added. 
 
 EGG SAUSE (For Boiled Fish). 
 
 Cut two hard-boiled eggs in slices or cubes, add 
 to a white sauce, and a teaspoonful of chopped pars- 
 ley, if cared for. , 
 
 LOBSTER SAUCE (For Fish). 
 
 One cup of lobster cut in dice, added to a white 
 sauce, one tablespoonful lemon juice, the dried and 
 powdered coral. 
 
144 THE ROCKY MOUNTAIN COOK BOOK. 
 
 OYSTER SAUCE (Boiled Fish or Fowl). 
 
 Cook the oysters in their own liquors till the 
 edges curl. Make a white sauce, using half the liquor 
 the oysters were cooked in, and half cream. Add the 
 oysters and a little paprica. Serve as soon as the oys- 
 ters are added. 
 
 CELERY SAUCE. 
 
 Cut the celery in one-half inch pieces. Cook till 
 tender in boiling salted water, let the water cook 
 down to one-half cup, make a white sauce with the 
 celery water and cream, add the celery, reheat. 
 
 MUSHROOM SAUCE. 
 
 Peel and break in small pieces one-half pound 
 fresh mushrooms. Cook in one-fourth cup of hot 
 water for ^ye minutes. Drain from the liquid. 
 Make a white sauce by using the mushroom liquor 
 and cream, half and half, add the mushrooms, reheat. 
 
 MUSHROOM SAUCE (Using Canned Mushrooms). 
 
 Make a brown roux, using two tablespoonfuls of 
 butter and two tablespoonfuls of browned flour. Stir 
 into it one cup of brown stock, one-half cupful of the 
 liquor from the mushrooms, one teaspoonful salt, a 
 little pepper. Cook ten minutes, add the beaten yolk 
 of an egg that has been diluted with one tablespoon- 
 ful of cream, then the mushrooms. Cook ten min- 
 utes longer. Serve with beefsteak or fowls. Canned 
 mushrooms can be used with the white sauce made of 
 milk, cream or white stock. 
 
THE ROCKY MOUNTAIN COOK BOOK. 145 
 
 SAUCE PIQUANTE. 
 
 Add two tablespoonfuls of lemon juice, the same 
 amount of capers, chopped pickles and olives, and 
 one teaspoonful of finely chopped chives, or m place 
 of the chives one-half teaspoonful onion ]uice to two 
 cups of drawn butter sauce. 
 
 ALLEMANDE SAUCE. 
 
 Make a white sauce, using one-half chicken or 
 veal stock and one-half milk. When the sauce has 
 cooked ten minutes, add to it the yolks of two beaten 
 ep'gs mixed with one-half cup of cream. Stir till it 
 thickens, but do not let boil. A dash of nutmeg can 
 be used. 
 
 BECHAMEL SAUCE. 
 
 Cook two slices each of onion and carrot in two 
 tablespoonfuls of butter till a light brown. Dram olt 
 the butter, reheat and stir into it two tablespoonfuls 
 of flour, one-half teaspoonful salt and a little pepper, 
 then gradually add one cup of chicken or veal stock 
 and one-half cup of cream. 
 
 POULETTE SAUCE. 
 
 Make a white sauce, using well-seasoned chicken 
 stock that has been seasoned with onion, carrot cel- 
 ery, salt and pepper. Just before serving add to it 
 one teaspoonful lemon juice, yolk of one egg, diluted 
 with two tablespoonfuls of cream and one teaspoonlul 
 chopped parsley. Do not add the lemon ]uice until 
 iust before sending to the table. The cream and egg 
 can be cooked in the sauce about five minutes, cooking 
 over hot water. 
 
146 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CURRY SAUCE. 
 
 Brown two slices of onion in two tablespoonfuls 
 of butter. When brown remove the onion and stir 
 in two tablespoonfuls of flour mixed with a teaspoon- 
 ful of curry powder and half a teaspoonful of salt, 
 then add two cups of milk or half cream, and make 
 the same as white sauce. 
 
 BREAD SAUCE (For Game). (Mrs. Lincoln). 
 
 2 cups of milk. 
 
 1/^ cup fine bread crumbs. 
 
 3 slices of onion. 
 
 2 tablespoonfuls of butter. 
 
 y2 teaspoonful of salt. 
 
 Speck of pepper. 
 
 ^ cup coarse bread crumbs. 
 
 Cook the fine crumbs and onion in the milk for 
 one-half hour (over hot 'water). Remove the onion 
 and the salt, pepper and butter creamed. Brown the 
 coarse crumbs in butter, sprinkle the crumbs over the 
 bird and serve the sauce with it, or aroimd it. 
 
 HOLLANDAISE SAUCE (For Baked, Broiled or Boiled'Fish). 
 
 y2 cup of butter. 
 Yolks of three eggs. 
 Juice of half a lemon. 
 
 ^ teaspoonful salt. 
 
 Speck of paprica or pepper. 
 
 ^ cup boiling water. 
 
 Bub the butter to a cream in a double boiler, beat 
 in the yolks one at a time, then add the lemon juice, 
 salt and pepper. About ten minutes before using, 
 add the boiling water, cook over hot water, stirring 
 continuously until it thickens. Potato balls are 
 cooked and served in the sauce and poured around 
 the fish. 
 
 HORSERADISH SAUCE (For Fish and Veal). 
 
 Cook in double boiler for twenty minutes one-half 
 cup of freshly gTated horseradish, and one-half cup 
 
THE ROCKY MOUNTAIN COOK BOOK. 147 
 
 of fine bread crumbs, then add one cup of cream and 
 season with salt and pepper. If milk is used instead 
 of cream, mix with it tbe beaten yolk of an egg and 
 just before serving add a tablespoonful of butter. 
 
 CUCUMBER SAUCE (For Fish). 
 
 Pare one good-sized cucumber, grate and drain. 
 Season with salt, pepper and tarragon vinegar. Com- 
 mon vinegar can be used in place of the other. 
 
 MINT SAUCE (For Lamb). 
 
 1 cup finely chopped mint. 
 
 1/4 cup sugar. 
 
 y2 cup vinegar. 
 
 Mix all together. Serve cold or hot. If cold, let 
 it stand an hour before serving. If hot heat only to 
 the boiling point. 
 
 MUSTARD SAUCE (Com Beef or Fish). 
 
 Make one cup of drawn butter sauce, add to it one 
 tablespoonful of mustard mixed with a tablespoonful 
 of vinegar and a little paprica or red pepper. 
 
 CHAMPAGNE SAUCE (For Ham). 
 
 Put in a sauce pan one cup of champagne, or 
 white wine, one teaspoonf ul of sugar, one clove, four 
 peppercorns. Let them heat very slowly for ten min- 
 utes. Strain, add a cup of brown sauce, and if con- 
 venient one-half cup of mushrooms. 
 
148 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 MAITRE D'HOTEL SAUCE. 
 (Broiled Fish and Steaks). (Mrs. Lincoln). 
 
 1/4 cup butter. 
 
 y^ taspoonful of salt. 
 
 Speck of pepper. 
 
 1 tablespoonful each of 
 chopped parsley and 
 lemon juice. 
 
 Rub the butter to a cream, add the salt, pepper 
 and parsley and very slowly the lemon juice. 
 
 ESPAGNOLE SAUCE. 
 
 Make a white sauce, add to it two yolks of eggs, 
 beaten slightly, diluted with two tablespoonfuls of 
 cream. Dissolve one tablespoonful of granulated gel- 
 atine in one cup of highly seasoned hot chicken stock. 
 Mix with the white sauce and when cool dip pieces of 
 cooked chicken, veal or lamb in it. Wlien cold, dip 
 again to give it another coating. Serve very cold on 
 lettuce leaves. Garnish with olives stuffed with 
 peppers. 
 
 BROWN SAUCE. 
 
 2 tablespoonfuls of butter. 
 
 3 tablespoonfuls of flour. 
 2 slices of onion. 
 
 2 teaspoonfuls lemon juice. 
 
 2 cups of stock. 
 
 Salt and pepper to taste. 
 
 Melt the butter in a sauce pan. When hot, add 
 the onion and brown slightly, then add the flour and 
 gradually the stock. Cook ten minutes, add the 
 lemon juice, salt and pepper. Strain, reheat and 
 serve. Stock for brown sauces can be made from 
 any kind of meat and bones with the soup stock sea- 
 sonings, first soaking the bones and meat in cold 
 water for one hour. The different flavors and sea- 
 sonings added to the brown sauce make a great variety 
 of sauces. 
 
THE ROCKY MOUNTAIN COOK BOOK. 149 
 
 BROWN MUSHROOM SAUCE. 
 
 To one cup of brown sauce add one-half cup of 
 mushrooms. 
 
 SAUCE POINADE. 
 
 To one cup of brown stock add one teaspoonful 
 mixed herbs, parsley, bay leaf, thyme, one clove. 
 Cook fifteen minutes, strain, reheat with one-half 
 cup of claret. Make the sauce a little thicker than 
 brown sauce to start with^ as the claret will dilute it. 
 
 BROWN SAUCE PIQUANTE. 
 
 To one cup of brown sauce add one teaspoonful 
 each of chopped pickles, capers and olives, having the 
 spoons rounding full. 
 
 ROBERT SAUCE. 
 
 To one cup of stock, one teaspoonful made mus- 
 tard and two of tarragon vinegar. 
 
 CURRANT JELLY SAUCE (For Mutton and Game). 
 
 One cup of brown sauce, one-half cup of currant 
 jelly. Heat both together and serve. 
 
 OLIVE SAUCE (For Roast Duck). 
 
 Soak one-half cup of olives in cold water for 
 thirty minutes to extract the salt. Half of them chop 
 fine and the remainder pare roimd and round, as you 
 would an apple. Add to one cup of brown sauce. 
 Simmer for ten minutes. 
 
 FLEMISH SAUCE. 
 
 One cup brown sauce, one-half cup of carrots that 
 have been cut in dice and boiled, one tablespoonful 
 
150 THE ROCKY MOUNTAIN COOK BOOK. 
 
 green peas, chopped pickles and grated horseradish, 
 a teaspoonful of finely chopped chives or a few drops 
 of onion juice. 
 
 SPANISH SAUCE. 
 
 Cook in two tablespoonfuls of butter, two table- 
 spoonfuls of finely chopped peppers and a teaspoon- 
 ful of finely chopped onion. Cook in one cup of 
 bro^vn sauce, one-half cup of stewed tomatoes for ten 
 minutes. Strain and add slowly to the butter and 
 peppers, with a tablespoonful each of capers and 
 mushrooms. 
 
 TOMATO SAUCE (No. i). 
 
 Cook one cup of tomato and a slice of onion ten 
 minutes, mash through a strainer and add to one cup 
 of brown sauce w^ith a half teaspoonful of sugar. Salt 
 and pepper to taste, making the brown sauce a little 
 thicker. 
 
 TOMATO SAUCE (No. 2— Good for Macaroni). 
 
 One cup and a half of tomato, two slices of onion, 
 "^ye peppercorns, one-half teaspoonful salt, one clove 
 and a teaspoonful of sugar. Cook all together with 
 one-fourth cup of water for twenty minutes. Mash 
 through a strainer and add it to two tablespoonfuls 
 of flour that has been stirred into two of melted but- 
 ter. Cook ten minutes. 
 
 CHESTNUT SAUCE (For Roast Turkey). 
 
 Cut a cross in the shell of one pint of large chest- 
 nuts. Cook in a hot oven until the shells break open, 
 
THE ROCKY MOUNTAIN COOK BOOK. 151 
 
 tlien remove the shell and skin at once. Cook them 
 in boiling salted water till very tender. Mash fine, 
 either with a masher or potato ricer. Add to the 
 turkey gravy made from the drippings of the pan. 
 The chestnuts may be added to a cream or poulette 
 sauce and served with boiled fowl. 
 
 PORT WINE SAUCE (For Venison). 
 
 One cup of brown sauce, one-half cup port wine, 
 one-half cup of currant or grape jelly, one teaspoon- 
 ful lemon juice, salt and paprica. Cook all together 
 for ten minutes. 
 
 GIBLET SAUCE (Roast Poultry). 
 
 Put the giblets on to cook in warm salted water. 
 When tender, chop very fine. Put into a sauce pan 
 three tablespoonfuls of the drippings from the poul- 
 try, stir into it two tablespoonfuls of flour. When 
 foamy add one cup of the liquid the giblets were 
 cooked in. Simmer for ten minutes, then add the 
 giblets, heat and serve. 
 
 CRANBERRY SAUCE (Mrs. Lincoln). 
 
 Put three pints of washed cranberries in a granite 
 sauce pan, on top of them put three cups of granu- 
 lated sugar and one cup and a half of water. After 
 they begin to boil cook fifteen moinutes, closely cov- 
 ered, and do not stir. Remove the scum. Serve as 
 a sauce or mash through a strainer and they will jelly. 
 
 APPLE SAUCE (Roast Pork). 
 
 Pare, quarter and core six large, tart apples. 
 Put on to cook in a granite sauce pan with one cup of 
 
152 THE ROCKY MOUNTAIN COOK BOOK. 
 
 sugar and one of water. Cook till soft or remove be- 
 fore they lose their shape. Flavor with a little lemon 
 juice or nutmeg, if liked. 
 
 PUDDINGS AND ICE CREAM SAUCES. 
 PLAIN HOT PUDDING SAUCE. 
 
 2 cups boiling water. 
 
 1 cup sugar. 
 
 2 tablespoonfuls flour. 
 
 2 tablespoonfuls butter. 
 1/4 teaspoonful salt. 
 Flavoring, 
 
 Mix the flour, sugar and salt well together ; slowly 
 pour on the boiling water, let boil ten minutes, then 
 add the creamed butter and flavoring. A great many 
 different flavorings may be used with this sauce — nut- 
 meg, a teaspoonful of vanilla, tablespoonful of lemon 
 and a little of the gTated rind, this makes a lemon 
 sauce, or two tablespoonfuls of sherry or madeira, or 
 one of brandy. A little nutmeg added with any of 
 these flavorings is an improvement. 
 
 BROWN SUGAR SAUCE. 
 
 Make the same as plain sauce, using brown sugar 
 in place of white. 
 
 MOLASSES SAUCE (Good with Apple and Rice Puddings). 
 
 Melt in a sauce pan two tablespoonfuls of butter. 
 Stir into it the same amount of flour and one cup of 
 molasses that is diluted with one-half cup of hot 
 water. Cook slowly ten minutes, flavor with a little 
 lemon juice, vinegar and nutmeg. Half brown sugar 
 and half molasses makes a very nice sauce. 
 
THE ROCKY MOUNTAIN COOK BOOK. 153 
 
 CARAMEL SAUCE. 
 
 Put one-half cup of sugar in a sauce pan. Stir 
 till melted and a liglit brown, then add one-half cup 
 of boiling water. Simmer for fifteen minutes. 
 
 HOT FRUIT SAUCE. 
 Peach, Apricot, Strawberries, Raspberries, Etc. 
 
 1 cup of the fruit or ber- 
 
 ries. 
 
 sugar. 
 y2 cup of sugar. 
 
 1 teaspoonful corn starch or 
 
 Mix the corn starch smooth in a little cold water. 
 Stir it into the fruit. Boil from ^Ye to ten minutes. 
 Mash and strain. 
 
 CREAMY SAUCE. 
 
 Ya cup butter. 
 
 1 cup powdered sugar. 
 
 2 tablespoonfuls of cream 
 and the same amount of 
 
 wine. 
 
 Cream the butter, add the sugar slowly, then beat 
 in the wine; just before serving add the cream. Or, 
 add the cream and wine together and cook over hot 
 water till smooth and creamy, but not enough to melt 
 the butter. A hot or cold sauce can be made from 
 this receipt. 
 
 EGG SAUCE. 
 
 Beat one egg very light, five minutes, then beat in 
 one-fourth cup of powdered sugar and fold in one- 
 half cup of heavy cream, whipped. 
 
154 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FOAMY SAUCE. 
 
 y^ cup butter. 
 
 1 cup powdered sugar, 
 
 ^ cup boiling water. 
 
 3 tablespoonfuls of wine or 
 
 fruit juice. 
 "White of one ^^'g. 
 
 Cream the butter, add the sugar and cream, then 
 the wine; just before serving add the boiling water, 
 Mix it in well and the white of %gg. Beat all together 
 with a Dover beater till light and foamy. 
 
 HARD SAUCE. 
 
 y^ cup butter, 
 
 1 cup powdered sugar. 
 
 White of one ^gg^. 
 Flavoring. 
 
 Cream the butter and the sugar and cream, then 
 fold in the white of ^gg beaten stiff. Flavor with a 
 little nutmeg, lemon, vanilla or wine ; pile lightly on 
 
 a serving dish. 
 
 SABAYON SAUCE. 
 
 Put in a sauce pan one-half cup of sherry, one- 
 half cup sugar and one beaten ^gg. Beat over the 
 fire with a Dover beater till it begins to thicken. 
 
 WINE SAUCE. 
 
 1 cup powdered sugar. 
 1 cup boiling water. 
 1 tablespoonful flour. 
 1 ^?>^- 
 
 14 cup butter. 
 
 1/^ cup wine. 
 
 A little grated nutmeg. 
 
 Mix the flour and sugar with a few grains of salt 
 all together. Pour over them the boiling water, let 
 boil ten minutes. Cream the butter and beat the ^gg 
 lightly. Add the wine to the hot sauce and pour over 
 the ^gg butter and nutmeg. Beat vigorously till well 
 mixed. 
 
THE ROCKY MOUNTAIN COOK BOOK. 155 
 
 WINE SAUCE (No. 2). 
 
 1 cup powdered sugar. 
 
 1 cup butter. 
 
 2 eggs. 
 
 2 tablespoonfuls of wine. 
 1 teaspoonful brandy. 
 
 Cream the butter and sugar, add the eggs well 
 beaten, the wine and brandy. Heat through over hot 
 water. 
 
 LEMON SAUCE. 
 
 2 cups sugar. 
 V2 cup butter. 
 Whites of 2 eggs. 
 
 The juice of 2 lemons and 
 the grated rind of one. 
 
 Cream the butter and sugar, add the lemon juice 
 and rind. Just before sending to the table add the 
 whites of the eggs beaten lightly. 
 
 PINEAPPLE SAUCE. 
 
 Grate one cup of pineapple fine, mix with it two 
 tablespoonfuls of thick sugar syrup. Serve with 
 puddings or fritters. 
 
 RICHELIEU SAUCE (For Hot Puddings). 
 
 Mix one-half tablespoonful of flour with three- 
 fourths cup sugar and a few grains of salt. Pour 
 slowly over it (stirring all the time) one cup boiling 
 water. Cook ten minutes. Eemove from the fire 
 and flavor with one teaspoonful of vanilla or one 
 tablespoonful of wine and two of lemon juice. Add 
 one-fourth cup each shredded almonds and candied 
 cherries, or pineapple cut in small pieces. 
 
156 THE ROCKY MOUNTAIN COOK BOOK. 
 
 GOLDEN SAUCE (Rich and Delicious). 
 
 Cream one-third cup of butter and one cup of 
 powdered sugar together. Add the beaten yolks of 
 three eggs, juice and grated rind of a lemon, then add 
 the whites beaten stiff. Cook over hot water, stirring 
 constantly until it thickens like a custard. 
 
 ORANGE SAUCE. 
 
 Mix together one cup of sugar, two tablespoonf uls 
 of flour, one teaspoonful grated orange peel. Pour 
 over it all one cup of boiling water. Boil ten min- 
 utes. Remove from the fire, add the juice of one 
 orange and one-fourth cup of butter creamed. 
 
 SYRUP SAUCES. 
 
 Fruit juices make nice sauces for blanc mange, 
 corn starch, rice or cottage puddings. Heat and 
 sweeten the juices, thicken with a little flour and 
 flavor with wine or nutmeg. 
 
 CHOCOLATE SAUCE (For Ice Cream or Puddings). 
 
 Grate two ounces (two small squares) of Baker's 
 chocolate and mix with it two cups of sugar and add 
 two tablespoonf uls of butter, one-half cup of water. 
 Cook to the soft ball stage, flavor with one teaspoonful 
 of vanilla. Pour hot over ice cream. 
 
 MAPLE SUGAR SAUCE (For Ice Cream). 
 
 One cup of maple sugar, one-half cup hot water. 
 Cook till it forms a soft ball in cold water. One-half 
 cup of chopped walnuts may be added to it. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 157 
 
 COFFEE SAUCE. 
 
 1 cup of strong coffee. 
 1 teaspoonful flour. 
 
 % cup sugar. 
 
 1/4 cup thick cream. 
 
 Mix the sugar and flour together. Stir them into 
 the boiling coffee. Cook five minutes, add the cream 
 and serve cold on vanilla ice cream. 
 
158 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CHEESE DISHES. 
 
 COTTAGE CHEESE. 
 
 Let fresh milk stand in a warm place for two or 
 three days or imtil the curd separates from the whey. 
 Turn the whey in a double piece of cheese cloth, hang 
 it up in a cool place until the curd is free from the 
 whey, add salt and a little cream. Shape in balls. 
 
 CHEESE SOUFFLE. 
 
 Melt in a sauce pan two tablespoonfuls of butter. 
 Stir into it two of flour. When smooth add half a 
 cup of milk, half teaspoonful of salt, a few grains of 
 cayenjie, or paprica. Cook two or three minutes. 
 Add the joWs of three eggs, well beaten, and one cup 
 of grated cheese. Set away to cool. When cold, add 
 the whites, beaten to a stiff froth. Turn into a but- 
 tered baking dish, set in a pan of hot water, bake 
 thirty-five minutes. Or, turn in buttered individual 
 dishes and bake fifteen or twenty minutes. Serve 
 at once. 
 
 CHEESE CRACKERS. 
 
 Butter crackers lightly, spread over with grated 
 cheese, a little salt and paprica. Brown in the oven. 
 
 CHEESE WATER CRACKERS. 
 
 Split Bent's water crackers in halves, moisten by 
 dipping quickly in very hot water, spread over with 
 
THE ROCKY MOUNTAIN COOK BOOK. 159 
 
 melted butter and French mustard, and a thick layer 
 of grated cheese. Season with salt and paprica. 
 Place in a hot oven until the cheese is creamy. 
 
 WELSH RAREBIT (No. i). 
 
 One pound of American cream cheese. Herki- 
 mer county is the best. One-half cup of ale or beer, 
 one-half teaspoonful each of dry mustard and salt, 
 one-fourth teaspeonful of paprica. Other seasonings 
 can be used. Slices of hot toast or crackers. Cut 
 the cheese into small pieces and put it in the chafing 
 dish with one tablespoonful of the ale or beer. Stir 
 and as it begins to melt add the rest of the ale grad- 
 ually. As soon as it is all melted stir in the season- 
 ings, then serve at once on toasted bread or crackers. 
 Heat the plates. Everything must be very hot, as 
 the cheese hardens quickly. 
 
 WELSH RAREBIT (No. 2). 
 
 Make the same as 'No. 1, using milk in place of 
 the ale or beer, and one well-beaten egg, mixed with 
 the milk. Cream can be used in place of milk. 
 
 CHEESE TIMBALES. 
 
 Melt two tablespoonfuls of butter in double boiler 
 and two of flour, one-half teaspoonful salt, one-fourth 
 of paprica. Gradually add one-half cup of cream 
 and one-half cup chicken stock. When thick and 
 smooth, stir into it one cup grated cheese and four 
 eggs, beaten well. Pour in buttered timbale moulds, 
 bake standing in a pan of hot water until the centers 
 are firm. Serve surrounded by a white sauce. 
 
160 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FROZEN CHEESE (To Serve with Salad). 
 
 Cook the beaten yolks of three eggs with one- 
 fourth teaspoonful of salt and a little paprica in a 
 cup of scalded milk. Cook until it coats the spoon 
 like a custard, then add one-half cup of grated cheese 
 and one teaspoonful of granulated gelatine that has 
 been softened in cold water. Beat until it begins to 
 set a little, then fold in one-half cup of cream that 
 has been whipped stiff. Pack in a baking powder 
 or cocoa can for two hours, in equal quantities of salt 
 and ice. 
 
 CHEESE BALLS (To Serve with Salad). 
 
 Mix with one cup and a half of grated cheese, 
 one tablespoonful of flour, one-fourth teaspoonful salt 
 and a little paprica, then add the whites of two eggs, 
 beaten stiff. Shape in small balls, roll in finely 
 sifted cracker crumbs. Fry in deep fat and drain 
 on soft paper. 
 
 CHEESE PUDDING (A Good Luncheon Dish). 
 
 Soak one cup of fine bread crumbs in two cups 
 of milk. Add the yolks of three eggs, two tablespoon- 
 fuls of melted butter, one-half pound of American 
 cream cheese, grated, one-half teaspoonful salt, one 
 teaspoonful each of chopped parsley and Worcester- 
 shire sauce, one-fourth teaspoonful paprica. Then 
 add the stiffly beaten whites. Bake in a pudding 
 dish or in individual dishes, until it is puffed up and 
 brown, in a hot oven. It will take about thirty min- 
 utes for the large dish. 
 
THE ROCKY MOUNTAIN COOK BOOK. 161 
 
 SALADS. 
 
 Salads should form an important part in our 
 menu. The oil which we use w^ith them aids diges- 
 tion and is one of the best forms of fat we can use. 
 The green salads are the most easily prepared, and 
 with a French dressing most appropriate for a dinner 
 salad, often with the addition of some other fresh veg- 
 etable. Almost all kinds of meat, fish, vegetables 
 and eggs with the addition of some kind of greens 
 make good salads. It only requires a little thought 
 in making the combination to always have a palatable 
 salad. 
 
 TO PREPARE THE GREENS. 
 
 All greens should be carefully washed in cold 
 water and all poor leaves thrown aside, for the beauty 
 of a salad is to have it perfectly fresh. Let the leaves 
 remain in ice-cold water for twenty minutes or so, 
 then swing them in a wire basket to free them from 
 the water or dry each leaf with a napkin. 
 
 TO PREPARE MEAT FOR SALAD. 
 
 Meat for salads should be cut in dice, not smaller 
 than a half inch, and should be marinated for one 
 hour before serving. Meat salads are the only kind 
 that are improved by marinating. 
 
162 THE ROCKY MOUNTAIN COOK BOOK. 
 
 TO MARINATE. 
 
 Mix the meat with a French dressing one hoiir 
 before serving. Before mixing the salad together, 
 drain off any of marinate which has not been ab- 
 sorbed in the meat. 
 
 SOME THINGS THAT CAN BE SERVED WITH A SALAD. 
 
 ISTut, cheese, olive, pickle, nasturtium, lettuce, 
 watercress, cucumber, ginger, mint and plain sand- 
 wiches, made from all kinds of bread, rolls and 
 crackers. Different kinds of cheese, either toasted 
 or plain, served with crackers or bread and butter 
 sandwiches, cheese souffle, frozen cheese, cheese cro- 
 quettes, cheese balls and cheese in any palatable form 
 is permissible with salads. Wine or orange jelly 
 moulded with nuts or fruits, or plain, is very delic- 
 ious served with a salad. 
 
 To Gut Radishes for decorating a salad. 
 
 Radish Roses. — For these use the small, round 
 ones. Cut the radish in scollops in two layers. Soak 
 in ice water two hours before serving. 
 
 Radish Tulips. — Select small ones of oblong 
 shape, cut them in quarters nearly down to the stem. 
 Soak. 
 
 FRENCH DRESSING. 
 
 1/^ teaspoonful salt. 
 Yq teaspoonful paprlca. 
 3 tablespoonfuis of oil. 
 
 1 tablespoonful of vinegar 
 or lemon juice. 
 
 Mix in the order given, adding the oil slowly, 
 stirring all the time. A little tarragon vinegar with 
 the other is considered a great improvement by many. 
 One-fourth teaspoonful of dry or made mustard can 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 163 
 
 be added, and a little onion juice. The onion jnice 
 is a great improvement when the dressing is to be 
 used for potato salad. 
 
 MAYONNAISE DRESSING. 
 
 1 teaspoonful mustard, 
 
 y2 teaspoonful salt. 
 
 ^ teaspoonful paprica or a 
 
 little cayenne. 
 
 Yolks of four raw eggs. 
 2 cups olive oil, 
 2 tablespoonfuls of vinegar, 
 2 tablespoonfuls lemon juice. 
 
 When used for fruit salad take four tablespoon- 
 fuls of lemon juice, without the vinegar. Mix the 
 dry seasonings and the egg yolks well together, add 
 the oil a drop at a time until it begins to thicken, 
 then it can be added a little more quickly. When it 
 gets very thick, thin it with a little lemon juice or 
 vinegar, then alternate the oil, vinegar and lemon 
 juice until it is all used up. Just before serving add 
 one-half cup of w^hipped cream. A wooden spoon, 
 fork or Dover egg-beater are used to mix the dress- 
 ing with, but the best of all to use is the mayonnaise 
 mixer. With this mixer the dressing can be made 
 much quicker, easier and lighter. Mayonnaise dress- 
 ing can be colored any color you wish by using the 
 vegetable colorings. 
 
 COOKED SALAD DRESSING (Miss Howard). 
 
 Mix half a tablespoonful of mustard, one-half a 
 tablespoonful of sugar and one teaspoonful of salt, 
 with the yolks of two raw eggs. Add three table- 
 spoonfuls of melted butter and three-fourths of a cup 
 of cream. Pour slowly on the mixture (stirring) one- 
 fourth of a cup of vinegar. Cook the dressing in a 
 double boiler until it thickens (stirring constantly). 
 Strain and cool. 
 
164 THE ROCKY MOUNTAIN COOK BOOK. 
 
 COOKED SALAD DRESSING. 
 
 1 Ggg- 
 
 y^. cup milk, 
 
 3 tablespoonfulg of vinegar. 
 
 1 tablespoonful of butter. 
 
 y^ teaspoonful salt. 
 
 ^ teaspoonful mustard. 
 
 Cayenne or paprica. 
 
 Beat the egg until light, put all the ingredients in 
 a double boiler except the vinegar. Cook until it 
 thickens. Remove from the stove and add the vine- 
 gar. 
 
 COOKED DRESSING (Mrs. Lincoln). 
 
 ^ cup of butter, creamed. 
 1 teaspoonful sugar. 
 1 teaspoonful salt. 
 y^ teaspoonful mustard. 
 ^ teaspoonful paprica. 
 
 Yolks of two eggs beaten 
 
 slightly. 
 2 tablespoonfuls hot water. 
 2 tablespoonfuls vinegar. 
 
 Mix the eggs and seasonings together. Add the 
 hot water and vinegar. Beat (stirring constantly) 
 in a double boiler. When thick and creamy, add the 
 creamed butter, stirring. Wliipped cream or ^^^ 
 whites can be added. If to be used on fruit salad, 
 omit the mustard and use lemon juice in place of the 
 
 vinegar. 
 
 WINE SALAD DRESSING. 
 
 1/^ cup sugar. 
 % cup sherry. 
 
 2 tablespoonfuls Madeira or 
 2 teaspoonfuls of brand}'. 
 
 Heat them all together until the sugar is melted. 
 Cool and serve. 
 
 SOUR CREAM DRESSING. 
 
 1 cup sour cream. 
 ^ teaspoonful salt. 
 ^ teaspoonful paprica. 
 
 1 tablespoonful horseradish. 
 A few drops onion juice if 
 desired. 
 
 Add the salt and paprica to the cream, whip until 
 thick, then stir in the horseradish and onion juice. 
 
THE ROCKY MOUNTAIN COOK BOOK. 165 
 
 TARTARE SAUCE. 
 
 To one cupful of mayonnaise add four olives, two 
 gherkins and two teaspoonfuls of capers, all chopped 
 fine. The olives stuffed with peppers can be used m 
 place of the plain olive. 
 
 BEARNAISE SAUCE (To be used Hot or Cold with Meat or 
 
 Fish). 
 
 4 tablespoonfuls of salad 1 t«— of ^hot^water. 
 
 Yolks of four eggs. 
 
 y2 teaspoonful of salt. 
 
 Paprica or cayenne. 
 
 vinegar. 
 
 Beat the yolks, add the oil and water, cook m 
 double boiler imtil it thickens, remove, add salt, pep- 
 per and vinegar. It should be thick like mayonnaise. 
 Butter can be used in place of the oil. Cream three 
 tablespoonfuls of butter and cook with the eggs. 
 Omit the hot water. When thick, remove from the 
 fire, add two tablespoonfuls more of butter creamed 
 and the seasonings. 
 
 LETTUCE AND WATERCRESS SALAD. 
 
 Use only the tender leaves. Wash each leaf and 
 let them stand in ice water a few minutes beiore 
 usins: Dry them, arrange in a bowl with the largest 
 leaves on the outside, sprinkle over with chives 
 chopped fine, or new onions sliced very thin, biiced 
 pickles or olives are sometimes used with the lettuce. 
 Kub the bowl with garlic before putting m the lettuce 
 if liked. Mix with a French dressing, (xarnish 
 with radishes cut to represent roses or tulips. 
 
166 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CELERY SALAD. 
 
 Use only tlie lender stalks (the outside can be 
 saved for soups and sauces). Scrape and wash each 
 stalk, let stand in ice-cold water a half hour before 
 using. Dry in a towel and cut in one-fourth inch 
 pieces, or into straws one inch long. If cut into 
 straws put in ice water for twenty minutes before 
 serving to curl them. Mix with either French or 
 mayonnaise dressing and garnish with lettuce leaves. 
 Celery salad is often served with game. 
 
 CHICKEN SALAD. 
 
 Cook a chicken or fowl until tender in boiling 
 water enough to cover, with a tablespoon ful of salt, 
 six peppercorns, one clove, a small bay leaf, one onion, 
 several stalks of celery, or two or three of the roots. 
 Remove from liquid and when cold cut the meat in 
 half-inch pieces. (Save the liquid and bones and 
 add to your soup stock). Cut the celery in half-inch 
 pieces, using half as much celery as meat. One-half 
 cup of walnuts or olives cut in small pieces and added 
 to two cups of the chicken and one of celery is an im- 
 provement. 
 
 Marijiate the chicken and celery one hour before 
 serving, drain off any marinate that is left in the 
 dish, mix the nuts or olives or both, with the celery 
 and chicken. Arrange in a salad dish, first mixing 
 a part of the mayonnaise dressing with the salad. 
 Cover the top with mayoTinaise, garnish with celery 
 leaves, olives, lettuce or hard-boiled eggs sliced. In 
 the summer, when celery is out of season, cucumber 
 cut in cubes can be used in place of it. Garnish with 
 lettuce or watercress. 
 
THE ROCKY MOUNTAIN COOK BOOK. 167 
 
 MOULDED CHICKEN SALAD. 
 
 Put the chicken on to cook in warm water with 
 all the seasonings and vegetables as for chicken salad. 
 Cook until tender, then cook the stock down to two 
 cups. Strain and when cold remove the fat. Clear 
 the stock (see clearing soup stock), and add to it two 
 tablespoonfuls of granulated gelatine that has been 
 softened in one-half cup of cold water. Keheat for a 
 few minutes to dissolve the gelatine; prepare the 
 chicken and celery as for chicken salad. Season with 
 salt and pepper. When the stock begins to get cold 
 and thicken, beat into it one cup of whipped cream 
 and the chicken and celery. Pour into a mould that 
 has been decorated with hard-boiled eggs, cut to rep- 
 resent daisies, or slices of egg, truffles, or olives. The 
 decorations can be held in place by a little of the 
 stock. After the gelatine has been added mould in 
 individual or one large mould. Kemove on salad 
 dish. Garnish with lettuce or celery leaves and serve 
 with mayonnaise dressing. 
 
 MOULDED CHICKEN SALAD (No. 2). 
 
 Garnish individual moulds or one large one. 
 After the garnish is set with a little of the jelly, then 
 add a layer of jelly one inch thick. When that has 
 hardened, place the salad in carefully and cover it 
 with a thin layer of the jelly to hold it firm. When 
 that has hardened fill up the mould with the jelly, 
 making three layers, with the salad between. Gar- 
 nish with greens, lettuce," watercress or celery leaves. 
 Serve with mayonnaise. 
 
168 TPIE ROCKY MOUNTAIN COOK BOOK. 
 
 MOULDED CHICKEN SALAD (No. 3). 
 
 Mould in a double mould. If one is not at hand, 
 use any two moulds or tins of the same shape, one of 
 which is an inch or so smaller than the other. Place 
 the larger one on ice, decorate it and hold in place 
 with a little of the jelly, then pour enough of the jelly 
 to make a layer the same thickness as the width of 
 space between the two moulds. When it is set fill the 
 smaller mould with ice and set inside of it and fill 
 the space between the two with jelly. When that is 
 set remove with a spoon the ice from the mould and 
 pour into it a little warm water (not hot). The 
 mould can then be easily removed. Fill up the space 
 with the chicken salad. TTold it in place with more 
 jelly. Remove from the mould when cold. Garnish 
 and serv^e with mayonnaise. 
 
 MOULDED CHICKEN SALAD (No. 4). 
 Mould in tomato jelly instead of the chicken 
 
 jelly. 
 
 MOULDED CHICKEN SALAD (No. 5). 
 
 Mould in wine jelly, placing the chicken salad in 
 the center. Garnish and serve with mayonnaise. 
 
 MOULDED CELERY AND WALNUT SALAD. 
 
 Use half the quantity of walnuts as of celery. 
 Clean and cut the celery in half-inch pieces. Cook 
 the walnuts for ten minutes in boiling salted water 
 with a slice of onion, a clove and three peppercorns. 
 Cut in small pieces. Mix the celery and walnuts 
 with just enough mayonnaise to hold them together. 
 
THE ROCKY MOUNTAIN COOK BOOK. 169 
 
 Mould the same as chicken salad, either chicken, to- 
 mato or wine jelly. 
 
 MOULDED SWEETBREADS AND CUCUMBER SALAD 
 (Boston Cooking School). 
 
 Simmer one pair of sweetbreads twenty minutes 
 in boiling, salted, acidulated water, with a bit of bay 
 leaf, a slice of onion and a blade of mace. Cool and 
 cut in dice. There should be three-fourths of a cup. 
 Soak one-fourth a tablespoonful of gelatine in a table- 
 spoonful of cold water and dissolve in two tablespoon- 
 fuls of boiling water. Add one tablespoonful and a 
 half of lemon juice and a half cup of cream, beaten 
 thick. Add the cubes of sweetbreads, one-fourth of a 
 cup of cucumber cubes and season with salt and pap- 
 rica. Turn into moulds, chill and serve on lettuce 
 leaves with French or mayonnaise dressing. 
 
 MOULDING SALADS. 
 
 Any kind of salad can be moulded in the jelliei 
 the same as chicken salad. Garnish with the greens 
 and serve with mayonnaise, cooked, or sour cream 
 dressings. 
 
 TO GARNISH V7ITH CURLED CELERY. 
 
 Cut the stalks of celery in one or two-inch lengths, 
 then cut each piece in strips nearly to the center, be- 
 ginning at each end, leaving enough whole to hold to- 
 gether. Set in ice water one hour before using. 
 
 TO UNMOULD JELLY. 
 
 Place the mould quickly in warm water, remove 
 put the serving dish over the top of the mould and 
 
170 
 
 THE EOCKY MOUNTAIN COOK BOOK. 
 
 invert them together. 
 
 A very little heat will melt 
 
 gelatine. 
 
 TOMATO JELLY. 
 
 1 cup of any kind of strong 
 
 soup stock. 
 
 2 cups tomatoes. 
 1 slice of onion. 
 
 clove, 
 peppercorns. 
 
 1 teaspoonful salt. 
 1 teaspoonful sugar. 
 
 1 teaspoonful catsup. 
 
 2 tablespoonfuls granulated 
 
 gelatine. 
 
 Boil all together for one-half hour or imtil the 
 tomatoes are soft. Soften the gelatine in one-half 
 cnp of cold water, then stir it into the tomato when 
 dissolved and mould. A very pretty effect is ob- 
 tained by moulding it in a ring mould. Have celery 
 salad in the center mixed with mayonnaise or a 
 cooked dressing, and surround it with lettuce. Or 
 mould, with a salad moulded iuside, or in small 
 moulds, and garnish a salad around with them. 
 
 Another nice way to serve it is to mould in the 
 shape of a cup and fill with a salad, resting on lettuce. 
 This is doue the same as (moulded chicken salad 
 [N'o. 3) by placing one mould or cup inside of another. 
 
 SOME SALADS TO SERVE IN WHOLE TOMATOES OR 
 
 PEPPERS. 
 
 Equal parts of celery, nuts and apples, or celery 
 and nuts, celery alone. Chicken salad, celery and 
 sweetbreads equal parts, celery mushrooms aud Eng- 
 lish walnuts, equal parts. Grape fruit aud nuts, 
 equal parts. Celery, cucumbers and sweetbreads, in 
 fact, almost auy salad with the exception of fish and 
 fruit salad, are served in tomatoes or peppers. To 
 prepare the peppers and tomatoes, scoop out the cen- 
 ters and season. 
 
THE ROCKY MOUNTAIN COOK BOOK. 171 
 
 CELERY JELLY. 
 
 1 cup cold water. 
 
 2 cups celery cut in i/^-inch 
 
 pieces and the roots 
 cut fine. 
 
 1 teaspoonful salt. 
 3 peppercorns. 
 
 Cook slowly until the celery is very tender, keep- 
 ing about a cup of water in it all the time. When 
 tender, mash through a strainer. To two cups of 
 celery, after it is strained, add one tablespoonful of 
 granulated gelatine that has been softened in two 
 tablespoonfuls of cold water. Keheat until the gela- 
 tine is dissolved, then pour in moulds. Mould as 
 you would chicken or tomato jelly. 
 
 TO PREPARE WHOLE TOMATOES FOR SALAD. 
 
 Scald and skin them, select all as near the same 
 size as possible. Place on ice until half hour before 
 serving, then scoop out the center (saving the pieces 
 for soup stock, or a sauce). Sprinkle with salt and 
 a little pepper, turn over and drain, fill with may- 
 onnaise, or any combination you care for. 
 
 CUCUMBER SALAD (To Serve with Fish). 
 
 Peel the cucumbers, place them in ice-cold water 
 to become crisp. (Do not add salt, as that wilts 
 them). Wipe them dry, place on a flat dish and slice 
 very thin without destroying the shape of the cucum- 
 ber. Garnish w^ith cress or lettnce. Pour over it all 
 a French dressing. 
 
 CUCUMBER SALAD. 
 
 Peel and place in ice water, then cut the cucum- 
 ber across in lengths of three inches, scoop out the in- 
 
172 THE ROCKY MOUNTAIN COOK BOOK. 
 
 side to form a cup to hold the following salad : Equal 
 parts of sweetbreads^ cucumbers and English walnuts 
 mixed with mayonnaise. Eill up the cup with the 
 salad, set on lettuce leaves, put a teaspoonful more 
 mayonnaise on top of each salad and place on it a 
 radish cut to represent a rose. 
 
 CUCUMBER SALAD (No. 2). 
 
 Pare and chill a cucumber, cut in half lengthwise, 
 remove the seeds and dry. Fill with the following: 
 Chop fine the solid part of a peeled tomato, a thin 
 slice of new onion, or a few sprigs of chives and a 
 couple of stalks of tender celery. Mix with Bear- 
 naise sauce, French or mayonaise dressing. 
 
 CUCUMBER AND TOMATO SALAD. 
 
 Place a bed of crisp lettuce in a salad dish, then 
 a layer of sliced cucumber and one of tomatoes sliced. 
 Use a French or mayonnaise dressing. A good din- 
 ner salad. 
 
 CUCUMBER AND TOMATO SALAD (No. 2). 
 
 Peel the tomatoes by dipping in boiling water, 
 take out the centers, turn them upside down to drain. 
 Sprinkle with salt and fill with cucumber that has 
 been cut in cubes and mixed with mayonnaise. Serve 
 on lettuce leaves. 
 
 ORANGE SALAD. 
 (Very Nice to Serve with Game or a Winter Dinner Salad). 
 
 Place a bed of crisp lettuce in a salad bowl, peel 
 and cut seedless oranges in one-half inch slices, 
 spread them over the lettuce, mix with French dress- 
 ing. 
 
THE ROCKY MOUNTAIN COOK BOOK. 173 
 
 GRAPE FRUIT SALAD (To Serve with Game). 
 
 Arrange on lettuce the same as orange salad. Peel 
 and remove the pulp from the sections, cut up in inch 
 pieces. Serve with French or wine dressing. 
 
 RUSSIAN SALAD (No. i). 
 
 One cup each of cooked carrots, beets, peas and 
 string beans, all cut in cubes. Arrange on a salad 
 dish in four mounds on four nests of lettuce. Mix 
 and cover the top of each with mayonnaise or cooked 
 dressing. Garnish the top of the carrot and beet 
 salad with capers and pickles cut in fancy shapes, the 
 peas and beans, with the yolk of a hard-boiled egg or 
 the coral from the lobster. Have a tuft of lettuce in 
 the center and arrange around each mound shrimps 
 or lobster. 
 
 RUSSIAN SALAD (No. 2). 
 
 Fill the outside of a mould with clear aspic jelly 
 and the center with a number of different vegetables 
 mixed with mayonnaise. Cover the top with jelly. 
 Serve on a flat dish. Garnish with plain or shredded 
 lettuce. (See moulding salads). 
 
 STRING BEAN SALAD. 
 
 Use the very small beans. After being cooked, 
 cut in half -inch pieces. Serve on lettuce with French 
 or mayonnaise dressing. Garnish with the yolk of 
 hard-boiled egg that has passed through a potato ricer. 
 String beans mixed with peas makes a delicious salad, 
 
174 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ASPARAGUS SALAD. 
 
 Use only the tips. Cook in salted water until 
 tender. Chill, serve with French or mayonnaise 
 dressing on lettuce, or in little cups made from the 
 new turnips that have been cooked and scooped out. 
 
 POTATO SALAD. 
 
 Two cups of cooked potato balls, or sliced potato. 
 Sprinkle over each layer a grating of onion, a little 
 celery cut fine, pepper and salt and the yolk of a hard- 
 boiled egg, passed throug a strainer. On the top 
 sprinkle chopped parsley, mix with Trench or a 
 cooked dressing. Serve on lettuce leaves and garnish 
 around the mound with beets cut in slices or fancy 
 shapes. 
 
 LOBSTER SALAD. 
 
 Cut the meat from a fresh boiled lobster in one- 
 inch pieces. Marinate (or mix with a French dress- 
 ing) one hour before serving. Keep in a cold place, 
 then drain it and mix with it a little mayonnaise. 
 Place it on a flat dish surrounded by lettuce leaves. 
 Smooth it off, leaving it high in the center. Cover 
 quite thick with mayonnaise. Stick in the top the 
 heart of the lettuce and sprinkle over it the powdered 
 coral of the lobster. 
 
 FISH SALADS. 
 
 Salmon, shad roe or any firm white fish mixed 
 with mayonnaise and garnished with lettuce can be 
 served as a salad. Olives, pickles and capers are a 
 pleasant addition to these salads, or tartar sauce may 
 be used with them in place of mayonnaise. 
 
THE ROCKY MOUNTAIN COOK BOOK. 175 
 
 OYSTER SALAD. 
 
 Cook the oysters in their own liquor until they 
 are plump (about five minutes). Drain and chill. 
 Mix with mayonnaise or tartar sauce. Serve on let- 
 tuce, garnish with olives, capers or pickles. Celery 
 or tender young cabbage cut fine can be served w^ith 
 the oysters. 
 
 WALDORF SALAD. 
 
 Peel two raw tart apples, cut in dice, measure 
 and take the same amount of celery cut in small 
 pieces, mix with the apples. Mix with mayonnaise 
 and serve on nests of lettuce or in red apples with the 
 center removed to form cups. Set them on lettuce 
 leaves. Have a layer of the dressing on top with a 
 heart or small leaf of the lettuce stuck up in the 
 center. 
 
 PINEAPPLE SALAD. 
 
 Use equal amount of pineapple cut in dice, cher- 
 ries stoned and cut in halves, one-half the amount of 
 strawberries cut in halves. Serve with a wine or 
 mayonnaise dressing. If mayonnaise is used, mix it 
 with one-half whipped cream. Serve the salad in the 
 whole pineapple surrounded by lettuce leaves and a 
 few sweet peas. Cut off the top of the pineapple 
 about one inch deep. Scoop out the inside and use 
 for the salad. Drain, chill and fill with the salad 
 just before serving. 
 
 A FRUIT SALAD SERVED IN CANTELOUPE. 
 
 Equal parts of the cantaloupe (cut in dice), or- 
 anges cut in small pieces and apples, one-half the 
 
176 THE ROCKY MOUNTAIN COOK BOOK. 
 
 amount of Englisli walnuts cut in small pieces. Mix 
 with mayonnaise, which is one-half whipped cream. 
 Select small cantaloupes of uniform size, cut off the 
 top and save to use for a cover. (A bow of narrow 
 ribbon may be drawn through the top to form a 
 handle). Carefully remove the pulp for the salad, 
 drain and fill just before serving. Surround each 
 one by lettuce leaves. 
 
 OTHER FRUIT SALADS (No. i). 
 
 Equal parts of apple, celery and nuts, mixed with 
 mayonnaise or cooked dressing, served on lettuce or 
 in cups made from red apples, oranges or lemons. 
 
 FRUIT SALAD (No. 2). 
 
 Mix equal parts of bananas, oranges, white grapes 
 and pecan nuts, cut in small pieces. Add a little 
 lemon juice and mix with mayonnaise which has a 
 part of whipped cream with it. Serve on lettuce 
 with some of the dressing on top. Garnish with slices 
 of orange and nuts. 
 
 FRUIT SALAD (No. 3)- 
 
 Remove the stone from dates, halve them and 
 press into the hole pieces of walnuts. Pour over a 
 French or wine dressing. Serve on shredded lettuce. 
 
 GRAPE SALAD. 
 
 Remove the seeds from malaga grapes, stuff each 
 one with a filbert nut which has been blanched (let 
 them stand in boiling hot water ^ve minutes, then 
 
THE ROCKY MOUNTAIN COOK BOOK. 177 
 
 remove the skin). Serve on a bed of lettuce, cover 
 with mayonnaise, which is a part whipped cream. 
 Garnish around it with sections of orange. 
 
 MANDARIN SALAD (Good Dinner Salad). 
 
 Equal parts of mandarins sliced very thin with 
 the skin on, white grapes seeded and halved, bran- 
 died peaches, one-half of marachino cherries and figs 
 that are fresh and moist cut in inch pieces. Serve 
 with wine dressing in punch glasses or in orange 
 cups. 
 
 NUT AND CUCUMBER SALAD. 
 
 Two cups of cucumber, pared and cubed, one cup 
 of Brazil nuts blanched and cut in small pieces. Serve 
 with ^ French or mayonnaise dressing on lettuce. 
 Garnish with radishes cut to form roses. 
 
 CUCUMBER AND RADISH SALAD. 
 
 Use equal parts of cucumber and radishes sliced 
 very thin. Serve in layers on lettuce leaves, with 
 French dressing. 
 
 CHICKEN AND MUSHROOM SALAD. 
 
 Cut the chicken in dice shape, break fresh mush- 
 rooms in small pieces, add a very little hot water, 
 cook five minutes. When cold mix with the chicken, 
 having equal quantities. Season with salt, mix with 
 mayonnaise. Serve on lettuce leaves. Garnish by 
 placing a few olives stuffed with peppers over the top. 
 
178 THE ROCKY MOUNTAIN COOK BOOK. 
 
 SALMON AND CUCUMBER SALAD. 
 
 While the boiled salmon is hot, flake in small 
 pieces, sprinkle over it a little lemon juice, onion 
 jnice, pepper and salt. Set on the ice; several hours 
 before using mix lightly together v^ith thin slices of 
 cucumbers cut in halves. Cover with tartar sauce. 
 Serve on lettuce. 
 
 TRUFFLE SALAD (A Good Dinner Salad). 
 
 Cut tender stalks of celery in half-inch pieces, 
 put sliced truffles to soak in sherry wine for a half 
 hour. Have equal quantities of truffles and celery, 
 drain the truffles and mix with the celery. Sprinkle 
 with a little salt. Mix with mayonnaise dressing. 
 Serve on lettuce hearts and scatter a few capers over 
 the top. 
 
 EGG SALAD. 
 
 Cook six eggs in water just oif the boil for twenty 
 minutes, chill and shell them. Cut the whites in 
 strings and put the yolks through a potato ricer. Ar- 
 range on shredded lettuce, making little nests of the 
 whites and filling them with the yolks. Pour lightly 
 over them a French dressing. Serve with cheese 
 balls and toasted sandwiches or toasted crackers. 
 This salad can be made by using little nests of the 
 whites and filling them with balls of the yolks that 
 have been mashed and mixed with French dressing. 
 
 EGG SALAD (No. 2). 
 
 Cut hard-cooked eggs in halves, remove the yolks, 
 mix them with olives, chopped fine and mayonnaise 
 dressing. Fill the whites with the mixture and 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 179 
 
 round them on the top to give the appearance of a 
 whole yolk. Serve in nests of lettuce or watercress. 
 
 EGG SALAD (No. 3). 
 
 Cut hard-cooked eggs in slices. Serve on water- 
 cress. Sprinkle over with finely chopped chives and 
 French dressing. 
 
 WATER LILLY SALAD. 
 
 Cut cold hard-hoiled eggs in quarters lengthwise ; 
 if the eggs are very large cut in eighths. Place six of 
 these pieces in a circle, one pointed end of each piece 
 meeting in the center, to represent the lilly. Arrange 
 them on lettuce leaves and cover with French dress- 
 
 ing. 
 
 CHEESE SALAD. 
 
 3 eggs cooked hard. 
 1^ cups of cream cheese 
 cut in small dice. 
 
 1 cup chicken cut in dice. 
 
 Rub the yolks through a ricer, mix with the chick- 
 en and cheese. Serve with French or cooked dress- 
 ing. Garnish with lettuce, the whites of eggs cut in 
 shreds forming little nests around the mound of salad, 
 each nest having two or three olives in it, stuffed with 
 peppers. 
 
 BIRDS' NEST SALAD. 
 
 Use the soft cream cheeses. Roll into balls the 
 size of a bird's egg^ arrange in nests of lettuce, four 
 or five balls to a nest. Cover with French dressing 
 and sprinkle a few specks of paprica over each egg. 
 Or a little green coloring paste can be rubbed in the 
 cheese to make the little green eggs. 
 
180 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CREAM CHEESE SALAD. 
 
 Mix with a soft cream cheese, one gherkin and 
 three good-sized olives chopped fine and enough may- 
 onnaise dressing to shape in its original shape. Chill 
 thoroughly. Serve on a hed of lettuce surrounded 
 by nasturtium blossoms. Cut in slices for serving. 
 
 AMERICAN CREAM CHEESE SALAD. 
 
 One cup of the American cream cheese grated. 
 Add to it one tablespoonful of chicken chopped fine, 
 three olives, season with salt and pepper and mix 
 together with enough mayonnaise to shape it in the 
 form of a cream cheese. Chill thoroughly, serve on 
 lettuce, surrounded by olives or nasturtium blossoms. 
 Cut in slices for serving. 
 
 COLD SLAW. 
 
 Shred a red or white cabbage very fine, mix it 
 with a French dressing, using twice the amount of 
 vinegar as is used for French dressing, or cover with 
 the following dressing: Heat half a cup of vinegar 
 with one teaspoonful each of salt and sugar, one- 
 half teaspoonful of mustard, a little pepper and pap- 
 rica. While hot stir into it a tablespoonful of but- 
 ter creamed, then pour over the beaten yolks of two 
 eggs. Cook over hot water until it thickens a little. 
 Mix the dressing with the cabbage while hot. Serve 
 cold alone as a salad or with broiled fish or fried 
 oysters. 
 
THE ROCKY MOUNTAIN COOK BOOK. 181 
 
 EGGS. 
 
 Eggs are a very valuable food, being bigbly nutri- 
 tious and easily digested. Almost any of tbe fol- 
 lowing receipts can be prepared in the chafing dish 
 on the table. 
 
 EGGS COOKED IN THE SHELL (No. i). 
 
 To cook the eggs soft, place in boiling water. Set 
 on the back of the stove where it won't boil, for eight 
 minutes, at a high altitude, one minute less for sea 
 level. 
 
 EGGS COOKED IN THE SHELL (No. 2). 
 
 Another way of cooking the egg soft is to place it 
 in cold water on the stove, remove as soon as they 
 reach the boiling point. Cooking eggs either by ISTo. 
 1 or ^o. 2, you will find the albumen is creamy and 
 easily digested. Boiling eggs makes the albumen 
 hard and horny, not easily digested. 
 
 EGGS COOKED IN THE SHELL (No. 3)- 
 
 To cook an egg hard, place in boiling water, set 
 on the back of the stove from twenty minutes to a 
 half hour. 
 
 POACHED EGGS. 
 
 Place in a frying pan as many mufiin rings as 
 you have eggs to poach, drop an egg in each ring, then 
 
182 THE ROCKY MOUNTAIN COOK BOOK. 
 
 turn in enough boiling water to cover them. Add a 
 little salt, cook slowly on the side of the range. It 
 should take from ten to fifteen minutes to cook them. 
 Remove carefully, using a pancake turner, or a wide- 
 bladed knife, onto a round piece of toast ; remove the 
 rings. Season with a little salt, pepper and apiece of 
 butter. Serve on a platter. Garnish with water- 
 cress or parsley. Before toasting the bread cut the 
 slices into rounds with a large sized biscuit cutter. 
 To poach the eggs without rings break carefully in 
 the boiling salted water. 
 
 POACHED EGGS (No. 2). 
 
 Add a little salt to the white of the egg, and beat 
 it into a stiff froth, place it into a cup, and carefully 
 drop the yolk (so as not to break it) into the center. 
 Set the cup in a dish of boiling water, cover and boil 
 four minutes. At the sea level three minutes would 
 be long enough. Season with a little butter, salt and 
 pepper. Serve in the cup. A good way to serve an 
 egg to an invalid. 
 
 POACHED EGGS (No. 3). 
 
 Spread the toast with creamed chicken, minced 
 ham, anchovy or sardine paste, and place a poached 
 egg on top. Or, serve poached eggs with boiled ham 
 or bacon. 
 
 FRIED EGGS. 
 
 Put a little butter in a frying pan, when it is hot 
 break in the eggs ; cook slowly. If they are to be 
 served hard, turn them and cook on the other side. 
 
THE ROCKY MOUNTAIN COOK BOOK. 183 
 
 SCRAMBLED EGGS. 
 
 Beat the eggs lightly, just enough to mix them. 
 To each egg add two tablespoonfuls of milk, or half 
 milk and half cream, a little salt and pepper. Put in 
 a sauce pan a tahlespoonful of butter, when it bub- 
 bles add the eggs and stir constantly until they set. 
 They should be just a little firm, but not hard. They 
 can be mixed with chopped meats, chives, tomato that 
 has been cooked, parsley, or anything that one has, to 
 give a good flavor. 
 
 SHIRRED EGGS. 
 
 Individual baking dishes are generally used, al- 
 though several can be cooked in one large dish. But- 
 ter the dish, break into it an egg^ sprinkle a little salt 
 on the whites, cover with a tahlespoonful of thick 
 cream, or baste several times while baking with 
 melted butter. Set the dish in a pan of hot water, 
 cook until quite firm to the touch.v 
 
 EGGS COCOTTE. 
 
 Butter individual baking dishes, and line with a 
 paste of fine bread crumbs mixed with cream, or 
 sprinkle the dish over with finely chopped ham, 
 chicken or mushrooms mixed to a paste, with a little 
 cream, or sauce, and seasoned. Lining with a thin 
 layer, break in the egg and cook the same as shirred 
 eggs. When done cover the top with a little cream, 
 to'dato, or bechamel sauce, and sprinkle with chopped 
 parsley. 
 
184 THE ROCKY MOUNTAIN COOK BOOK. 
 
 OMELETS. 
 
 It is better to make several small omelets than 
 one large one. An omelet should be served at once, 
 and let the family wait for the omelet rather than 
 the omelet for the family. With a little care 
 one can soon become an expert at making them. They 
 should cook slowly, be a delicate brown when done* 
 Avoid burning. 
 
 OMELET (No. i). 
 
 Beat the yolks of two eggs until light and foamy, 
 and one-fourth teaspoonf ul of salt, a little pepper and 
 a tablespoonful of milk for every egg used. Beat the 
 whites stiff, fold lightly into the yolks, melt a tea- 
 spoonful of butter in an omelet pan (it is best to 
 keep this pan for omelets alone). Let the butter 
 cover the pan, when bubbling turn in the omelet, 
 cook slowly and carefully until brown on the bottom, 
 then set the pan on the upper grate in the oven for a 
 minute to dry. When the center is dry as you cut 
 into it, run a knife around the edge, then under the 
 half nearest the handle, and fold over to the right, 
 then invert the omelet on a hot platter ; garnish with 
 parsley. 
 
 OMELET (No. 2). 
 
 Beat two eggs slightly, add one tablespoonful of 
 milk, one-fourth teaspoonf ul salt and a little pepper. 
 Melt a teaspoonf ul of butter in the omelet pan, when 
 bubbling pour in the egg. With a fork break the egg 
 in several places, letting the uncooked egg run under 
 and brown. When the egg is set, fold and serve on a 
 hot platter the same as for omelet ISTo. 1. 
 
THE ROCKY MOUNTAIN COOK BOOK. 185 
 
 A VARIETY OF OMELETS. 
 CHEESE OMELET. 
 
 Make the same as 'No. 1 or 2. Add one-fourth 
 cup of grated cheese to the yolks of two eggs, and a 
 little paprica. 
 
 RUM OMELET. 
 
 Make the same as omelet ISTo. 1. Have the omelet 
 slightly underdone; just before sending to the table 
 pour two tablespoonfuls of brandy around it, dip a 
 block of sugar in the brandy, set it on top of the ome- 
 let and touch a lighted match to it, or light on the 
 table. 
 
 Pour a cream-tomato or mushroom sauce around 
 omelets. 
 
 A good change is to mix chopped chives or parsley 
 with the omelet before putting in the pan. 
 
 HERB OMELET. 
 
 Mix chopped parsley, chives, chervil and tarragon 
 
 with the eggs before cooking. 
 
 Mix chopped chives or parsley with the omelet be- 
 fore putting in the pan. 
 
 HAM OMELET. 
 
 Stir into omelet No.! two tablespoonfuls of finely 
 chopped ham. The same amount of chicken can be 
 used, or mushrooms. 
 
186 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PEA OMELET. 
 
 Cover the omelet just before folding with a layer 
 of creamed peas. 
 
 TOMATO OMELET. 
 
 Broiled tomatoes may be used to cover the omelet 
 before turning, or garnish the omelet with a row of 
 them. 
 
 JELLY OMELET. 
 
 Make the same as 'No. 1 ; omit the pepper ; allow 
 a teaspoonful of powdered sugar to each egg; when 
 ready to fold, cover over with a layer of jelly or mar- 
 malade. 
 
 ORANGE OMELET (Mrs. Lincoln). 
 
 The thinly grated rind of one orange and three 
 tablespoonfuls of the juice, three eggs and three 
 tablespoonfuls of powdered sugar. Beat the yolks 
 and the sugar, rind and juice. Fold in the whites 
 and cook as omelet ISTo. 1. Turn out, sprinkle thick- 
 ly with powdered sugar and score in diagonal lines 
 with a clean red-hot poker. The burnt sugar gives 
 the omelet a delicious flavor. 
 
 PINEAPPLE OMELET. 
 
 Make the same as omelet No. 1 ; omit the pepper 
 and part of the salt; add to the yolks two tablespoon- 
 fuls of powdered sugar, and one-half cup of grated 
 pineapple. 'V\Tien done sprinkle with powdered 
 sugar and score the same as for orange omelet. Gar- 
 nish if you like with slices of pineapple. Orange and 
 
THE ROCKY MOUNTAIN COOK BOOK. 187 
 
 pineapple omelets make delicious and quickly pre- 
 pared desserts. 
 
 EGGS COOKED IN WHOLE TOMATOES. 
 
 With a pointed knife take out the center of the 
 tomato, season with salt and pepper, drop into it a 
 whole egg, cover the top of the egg with a little 
 cream sauce, set in a buttered pan and bake in the 
 oven until the egg is finn ; remove to a platter, gar- 
 nish around them with a cream sauce. The sauce can 
 be omitted entirely, covering the top of the egg with 
 a piece of butter. 
 
 EGGS IN GREEN PEPPERS. 
 
 Parboil the peppers in boiling water for ^ve min- 
 utes ; when cool cut about an inch from the pointed 
 end, take out the seeds, and cut off the stem; sprinkle 
 the inside with salt and pepper, and break an egg 
 into each, put a little piece of butter on top and place 
 in an agate plate, bake in the oven t^venty minutes, 
 or until the egg is firm. Serve on a slice of toast, 
 surrounded with white or tomato sauce. 
 
 EGGS EN COQUILLE (Mrs. Lincoln). 
 
 Cut slices of stale bread in large rounds ; with a 
 smaller cutter, cut half way through and scoop out 
 the center, leaving a cavity large enough to hold an 
 egg ; dip the bread shells in egg beaten with a little 
 milk, and saute or fry in deep fat a delicate brown. 
 Place them on a platter, cover with hot cream sauce, 
 or poultry gravy. Serve a poached egg in each shell. 
 The shells may be covered with melted butter and 
 browned in the oven. 
 
188 THE ROCKY MOUNTAIN COOK BOOK. 
 
 POACHED EGGS A LA HOLLANDAISE. 
 
 Split and toast some round muffins; put on each 
 a round thin slice of broiled ham, and on the ham a 
 poached egg. Pour over the top of each some Hol- 
 landaise sauce. 
 
 POACHED EGGS WITH CELERY SAUCE. 
 
 Place a poached egg on a round slice of toast and 
 surround it with celery sauce. Take one cup of cel- 
 ery cut in half inch pieces and cook in boiling salted 
 water till tender. Make a white sauce by using two 
 tablespoonfuls of flour and butter, one-half cup of 
 cream and the same amount of the water the celery 
 was cooked in (letting the water cook down to that 
 amount), one-fourth teaspoonful salt, a little pepper. 
 After the sauce has cooked over hot water ten min- 
 utes, add the cooked celery, reheat and serve. 
 
 EGG BALLS TO SERVE IN SOUP. 
 
 Mash the cooked yolks of four hard-boiled eggs 
 through a sieve, season with a little salt nnd pepper, 
 one-half teaspoonful of melted butter and enough 
 raw yolk of an egg to make the mixture the right 
 consistency to mould in little balls. Then poach them 
 in hot water, or dip in white of egg and flour. Saute 
 in butter. It takes about three minutes to cook them. 
 
 EGG TIMBALES (Miss Barrows). 
 
 Beat four eggs slightly, add one cup of milk, 
 chicken or veal stock, season with salt and pepper, 
 and if desired onion juice and chopped parsley. 
 Turn into buttered small moulds, and steam or bake 
 
THE ROCKY MOUNTAIN COOK BOOK. 189 
 
 in a pan of hot water till firm in the center. Turn 
 out and serve hot with a cream or tomato sauce, or 
 garnish with sliced cucumbers or olives. 
 
 CURRIED EGGS. 
 
 Cook six eggs in hot water twenty minutes. Ke- 
 move the shells and with a sharp, thin knife cut in 
 slices. Saute one tablespoonful of finely chopped 
 onion to two tablespoonfuls of butter, till a delicate 
 brown, add two tablespoonfuls of flour mixed with 
 one-half tablespoonful of curry powder, stir until 
 smooth, then add slowly one cup of white stock, cream 
 or milk. Season with salt and pepper, cook till the 
 onion is soft, then add the eggs when they are heated 
 through. Serve on toast, or cover hot toast with slices 
 of hard-boiled egg, and cover with the sauce. 
 
 CURRIED EGGS (No. 2). 
 
 Boil rice so every kernel is separate (see boiling 
 rice), make little nests of it and place in each nest 
 one hard-boiled egg that has first been dipped in the 
 sauce, then pour a tablespoonful more of the sauce 
 over the egg. 
 
 STUFFED EGGS (No. i). 
 
 Cut hard cooked eggs in two lengthwise. Ke- 
 move the yolks and mash fine. Mix with them any 
 finely chopped meat; ham or chicken are the best. 
 If convenient a few mushrooms or trufEes chopped 
 fine, a little cream or any kind of sauce, a gherkin or 
 a few capers if cared for. Season with salt and pep- 
 per, fill the whites with the mixture, smooth them 
 
190 THE ROCKY MOUNTAIN COOK BOOK. 
 
 over the top and rub a little raw egg over them, press 
 the tv^^o halves together. Make a mound of the re- 
 maining yolks, place it in the center of the platter 
 and the eggs around it, and pour around the eggs 
 a cream sauce. 
 
 STUFFED EGGS (No. 2). 
 
 Prepare and stuff the eggs (as stuffed eggs No. 
 1). Roll them in fine crumbs, then in egg, and in 
 crumbs again. Fry in deep fat a rich brown. Serve 
 surrounded by a white or tomato sauce. 
 
 EGGS WITH CHEESE. 
 
 Cut cold, hard cooked eggs into slices. Butter a 
 baking dish, cover the bottom with a layer of 
 the egg, then a layer of grated cheese sprinkled over 
 with paprica and a covering of cream sauce, and so 
 on until the dish is full, having the cheese on top. 
 Cook in a hot oven till the cheese is brown. This 
 can be baked in individual dishes and makes a very 
 good luncheon dish. 
 
THE ROCKY MOUNTAIN COOK BOOK. 191 
 
 SANDWICHES. 
 
 Sandwiches, like salads, can be made in great va- 
 rieties, only care and thought must be taken in select- 
 ing the combinations. 
 
 Sandwiches can he made from white, brown, gra- 
 ham bread, fresh rolls, crackers, etc., and may be cut 
 in any shape, with or without the crust. To many 
 the most appetizing part of the bread is sacrificed 
 when the crust is removed. 
 
 Some of the shapes may be cut in squares, rounds 
 (with a biscuit cutter), triangles, hearts or rolled. 
 To Iceep sandiviches moist cover with a damp napkin. 
 The butter for sandwiches can be either salted or un- 
 salted, and should be creamed before spreading, as it 
 then will spread evenly without breaking the bread. 
 Seasoning of chopped mint leaves or parsley, spinach 
 juice, that has been crushed and pressed through a 
 cloth, a little tarragon vinegar, onion juice, if cared 
 for, capers, pickles, nasturtiums, or olives finely 
 chopped. 
 
 Cut the bread in very thin slices, trimming off 
 the crust before slicing, the crust and the trimmings 
 can be dried for crumbs. PTave the slices fit evenly 
 one upon the other. Bread for sandiviches should be 
 fine grained and a day old. Rolls used for sand- 
 wiches should be fresh and small. 
 
 LETTUCE SANDWICHES. 
 
 Lay a crisp, dry leaf of lettuce between thin slices 
 of buttered bread, sprinkle with salt. Mayonnaise 
 can be used in place of the butter. 
 
192 THE ROCKY MOUNTAIN COOK BOOK. 
 
 WATERCRESS SANDWICHES. 
 
 Wash and dry the watercress, crash the leaves a 
 little and prepare the same as lettuce sandwiches. 
 
 SPANISH SANDWICHES. 
 
 Spread buttered graham bread with mixed mus- 
 tard, a layer of cottage cheese, then with a layer of 
 chopped olives or pickles mixed with mayonnaise. 
 
 MEAT SANDWICHES. 
 
 Spread the bread with butter or mayonnaise, or 
 mix the meat with mayonnaise. A crisp lettuce leaf 
 or watercress can always be used with the meat; 
 chop chicken and celery together, mix with mayon- 
 naise or fresh dressing. Thinly sliced meat of any 
 kind, seasoned with salt and pepper, and mustard if 
 ham is used ; spread over with mayonnaise or French 
 dressing, if liked. Meats chopped or pounded to a 
 paste mixed with hard-boiled eggs, maslied, a little 
 cream, season with salt and pepper, and if you like, 
 a little onion juice. 
 
 Chopped ham mixed with mustard, a little cream 
 or mayonnaise, and a little chopped pickles or olives. 
 
 Chickens' livers cooked till tender with a thin 
 slice of onion, a few peppercorns and salt, chopped 
 very fine mixed with cream, or mayonnaise. 
 
 Game can be prepared the same as meat. A few 
 chopped olives or pickles mixed witli it is an im- 
 provement. 
 
 EGG SANDWICHES. 
 
 Spread buttered bread with a little chopped pars- 
 ley, watercress or olives, and cover with thin slices 
 
THE ROCKY MOUNTAIN COOK BOOK. 193 
 
 of hard-boiled egg. Chop the eggs fine, mix with 
 mayonnaise, lay the egg between crisp lettuce leaves. 
 Sliced boiled eggs can be covered with mayonnaise 
 and laid between lettuce leaves. 
 
 FISH SANDWICHES. 
 
 Anchovies or sardines can be freed from the bone 
 pounded to a paste and moisten with a little lemon 
 juice, or mixed with finely chopped pickles, olives or 
 capers, served between thin slices of toasted bread 
 or crackers, or the plain buttered bread or crackers. 
 These sandwiches are sometimes served for the first 
 course at a dinner, surrounded by lettuce or water- 
 cress, as an accompaniment to oysters or alone. 
 
 Shad Roe, made very fine, seasoned with salt, 
 pepper and a little lemon juice and spread between 
 lettuce leaves if you like. With bread or crackers 
 any fresh boiled fish can be used in the same way. 
 
 NUT SANDWICHES. 
 
 Peanuts, walnuts, pecan, almonds and almost any 
 kind of nut can be used for sandwiches. Chop them 
 fine, mix with cream, mayonnaise or French dressing, 
 or with cream or E^eufchatel cheese. 'Rut sandwiches 
 are very nice made of graham or brown bread, as 
 well as white bread. 
 
 CHEESE SANDWICHES. 
 
 Cut American or Swiss cheese in thin slices, cover 
 with a thin coating of French mustard and put be- 
 tween buttered graham or rye bread. Any kind of 
 grated cheese can be mixed with salt, paprica, a little 
 cream or butter and spread between slices of brown. 
 
194 THE ROCKY MOUNTAIN COOK BOOK. 
 
 graliam or white bread or crackers, l^eufchatel 
 cheese nibbed to a paste and put between thin slices 
 of brown bread. 
 
 Grated cheese and anchovies mixed with salt, pap- 
 rica and a little vinegar. 
 
 HOT CHEESE SANDWICHES. 
 
 Cut slices of bread two inches square. Cut from 
 the square a small square of bread, leaving the box a 
 half inch thick all around, fill the space with a piece 
 of American cheese, sprinkle it over with a little salt 
 and paprica, cover tlie top with a thin slice of the 
 bread, thus forming a box, brush over with melted 
 butter or beaten white of an egg, brown in a hot oven. 
 These are delicious. Serve very hot on hot plates. 
 
 CLUB HOUSE SANDWICHES. 
 
 Use four pieces of toasted bread spread with may- 
 onnaise dressing. Cover two of these with lettuce 
 leaves, lay thin slices of cold chicken upon the lettuce, 
 over this thin slices of cold bacon or minced ham, 
 then more lettuce, cover with the other slices of toast 
 that have been spread with mayonnaise. Garnish 
 with lettuce leaves and mayonnaise. 
 
 HOT HAM OR CHICKEN SANDWICHES. 
 
 Spread buttered bread with chopped ham or chick- 
 en. If ham is used, mix it with a little mustard and 
 moisten with a little cream if necessary. Mix chopped 
 chicken with pepper, salt and a little cream or chicken 
 gravy. Dip each sandwich into a slightly beaten egg 
 that has been diluted with two tablespoonfuls of 
 milk. Saute in butter, browning both sides. This 
 
THE ROCKY MOUNTAIN COOK BOOK. 195 
 
 can be browned in tbe chafing dish or on the stove. 
 Serve with pickles or olives. 
 
 SWEET SANDWICHES. 
 
 Spread thin slices of buttered bread with any 
 kind of jam, jelly, preserves, candied fruits; the 
 bread can be cut in fancy shapes or the sandwiches 
 rolled. For rolling very fresh bread should be used, 
 and the sandwiches should be fastened together with 
 wooden toothpicks for an hour before serving, keep- 
 ing them moist by covering with a napkin wrung out 
 in cold water. Spread thin slices of bread with 
 orange marmalade or preserved ginger cut in thin 
 slices. 
 
 GINGERBREAD SANDWICHES. 
 
 Bake gingerbread in thin sheets, when cold cut it 
 open and into shapes for sandwiches. Spread with 
 cream cheese and thin slices of preserved ginger, or 
 the ginger can be chopped fine. These are nice to 
 take on a picnic. • 
 
196 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CANAPES. 
 
 Canapes are served hot and are thin slices of 
 bread. Saute in butter, or browned in the oven. 
 They are cut in circles or strips. Sometimes they 
 are used as the first course at a luncheon and some- 
 times as a dessert. 
 
 ANCHOVY OR SARDINE CANAPES. 
 
 Spread strips or rounds of sauted bread with an- 
 chovy or sardine paste that has been mixed with a 
 little lemon juice. Arrange on top rosettes of hard- 
 boiled eggs, chopped fine, the white and yolks ar- 
 ranged separately, or in alternate lines down the 
 canapes cut in strips. 
 
 HAM CANAPES. 
 
 Cut thin slices of bread in rounds with a large 
 biscuit cutter. Saute in butter or brown in the oven. 
 Chop boiled ham very fine, mix with mustard and a 
 little cream spread on the bread, cover the top with 
 grated cheese with a sprinkling of paprica, put in a 
 hot oven for a few minutes for the cheese to melt. 
 
 CHEESE CANAPES. 
 
 Cover pieces of sauted bread with grated parme- 
 san cheese, sprinkle with salt and paprica, brown in 
 the oven. Serve at once. 
 
THE ROCKY MOUNTAIN COOK BOOK. 197 
 
 CHICKEN CANAPES. 
 
 Chop chicken and celery very fine, half and half, 
 season highly, mix with gravy, stock or cream spread 
 on sauted bread and serve with thin slices of hard- 
 boiled egg in rows down the center. 
 
 PRUNE OR FIG CANAPES. 
 
 Soak the fruit in cold water for ten minutes, cook 
 in a little hot water till tender, cut the figs in quar- 
 ters, remove the stones from the prunes. Stew the 
 fruit with sugar and a little water, using one table- 
 spoonful of sugar and half a cup of water to a cup 
 of the fruit. When the sugar and water is mostly 
 cooked in the fruit, add two tablespoonfuls of sherry 
 wine, cook for two or three -minutes and place on 
 sauted squares or roimds of bread, cover the top with 
 whipped cream. These make a very nice dessert and 
 can be cooked on the chafing dish. 
 
 FRUIT CANAPES. 
 
 All kinds of preserved fruit can be used, the fruit 
 being heated and a little wine added if cared for, 
 placed on the sauted bread, covered with whipped 
 cream. Peaches and pineapple are particularly good 
 served in this way. A little brandy can be added to 
 the peaches. 
 
 ALEXANDRA CANAPES. 
 
 Butter small rounds of toasted bread, cover each 
 piece with anchovies. Scatter over them hard-boiled 
 eggs, olives and capers chopped together very finely. 
 
 APRICOT Canapes. 
 
 Cut thin slices of bread into rounds. Saute a 
 delicate brown in hot butter, cover with apricot mar- 
 malade and dot with whipped cream. 
 
198 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PASTRY. 
 
 The pie, although greatly abused, has more 
 friends than any other dessert. In 'New England, 
 not many years ago, it was the custom to make up 
 enough mince pies a week before Thanksgiving to 
 last a good part of the winter. In many homes the 
 custom is still carried out. It was no unusual sight 
 to see forty or fifty pies all ready for the brick oven. 
 The beauty of a pie is to have the pastry light and 
 flaky and well brownd. 
 
 A well made plain pastry is good enough for most 
 any pie. But the puff paste greatly improves a mince 
 pie, especially for special occasions, like Thanksgiv- 
 ing or Christmas. The puff paste is used mostly for 
 pate shells, tarts, cheese straws, etc. 
 
 PLAIN PASTRY (Enough for One good sized Pie). 
 
 lYz cups of flour. 
 
 V2 cup of lard. 
 
 2 tablespoonfuls of butter. 
 
 Ys teaspoonful of salt. 
 Ice water. 
 
 Sift the flour and salt together, cut in the lard 
 with a knife or rub in with the tip of the flngers, then 
 cut in just ice water to hold it together. In putting 
 in the water add only a few drops at a time, so as not 
 to get too much. The pastry should be dry. Flour 
 the board well, and roll out the pastry lightly, pat- 
 ting it with the rolling pin to get in shape to roll. 
 Cover it over with one tablespoonful of butter cut in 
 little bits ; sprinkle a little flour over the butter. (The 
 pastry should be rolled in an even square). Fold over 
 
THE ROCKY MOUNTAIN COOK BOOK. 199 
 
 the two sides to nearly meet in the center, then fold 
 the ends over to the center, and the ends over again 
 one over the other, making a square piece of pastry; 
 pat and roll out again, place in the other tablespoonful 
 of butter and roll and fold in the same v^ay ; roll and 
 fold once more, making three times in all. The pas- 
 try is then ready for use. All pastry is better to re- 
 main on the ice some time before using. It can be 
 kept a week or more in this way. 
 
 PUFF PASTE (Mrs. Lincoln). 
 
 Four cups of flour (or one pound), two cups of 
 butter (or one pound), one-fourth teaspoonful of salt, 
 ice water. This amount makes about twelve pate 
 shells. 
 
 Put the butter in a bowl of ice water, work it 
 with the hands or wooden spoon until it becomes 
 smooth and waxy. This is to wash out the salt and 
 make it lighter. Then knead it in a napkin to get 
 out all the water, pat it in half a dozen flat thin strips, 
 lay it flat on a napkin in a pan ; place this pan be- 
 tween two pans that are filled with cracked ice. This 
 is done to thoroughly chill the butter. Sift tlie flour 
 and salt together, mix it to a stiff dough with ice 
 water, using a knife and only a few drops of water 
 at a time. Then knead it on the board imtil it is 
 smooth, place on the ice for thirty minutes. Then 
 flour the board well and toss the ball of dough in it, 
 using a knife; then roll out in a long sheet. Take 
 one piece of the butter from the ice, roll it in a little 
 flour, cut in thin strips and place on the pastry ; fold 
 over the sides of the pastry, letting the edges just 
 meet in the center. Then fold the ends over to the 
 center and double it over again; pound gently in a 
 
200 THE ROCKY MOUNTAIN COOK BOOK. 
 
 flat cake and roll out again. Roll each piece of butter 
 in the same way. After tlie butter is all in, roll and 
 fold once more, or as many more times as you care to 
 do it. Should the paste become soft and sticky, put 
 it on the ice for a while, then flour the board well 
 and roll out. The 'paste should be folded and rolled 
 till no streaks of butter remain. Then place it on 
 the ice to chill, or cut out in the shapes to be used, 
 place in the pans and chill on the ice for thirty min- 
 utes before baking. 
 
 TO BAKE PUFF PASTE. 
 
 The dough should be ice cold before putting in 
 the oven. The oven should be hot, the greater heat 
 at the bottom so the paste may rise before browning. 
 It is well to place an asbestos mat or paper on the 
 grate above them so they will not brown too soon. A 
 brown crust over the top will hold them down and 
 prevent them being as light. Pate cases should bake 
 about twenty-five minutes, and tarts fifteen minutes. 
 
 TO MAKE PATE SHELLS FROM PUFF PASTE. 
 
 Roll the paste to a quarter of an inch thickness. 
 Cut into rounds with a fluted or plain cutter. Use 
 the circles or rounds for one pate shell ; cut a hole in 
 the center of two with a small cutter. Moisten the 
 edge of each circle with a very little water, as too 
 much water will hold the edges down and make them 
 heavy. Place the two rings with the holes cut in 
 them on top of the whole round, pressing the edges 
 lightly together. Glaze them on the top with an egg 
 if you like; the egg must not go over on the edges. 
 Use the small pieces that are cut from the rounds for 
 
THE ROCKY MOUNTAIN COOK BOOK. 201 
 
 covers after the cases are filled. Bake them in a sep- 
 arate pan as thej do not require as long a baking. 
 Tarts — Are made with the two layers, cutting 
 one in a circle and placing it on the round the same 
 as for a pate. Fill with jelly, jam, preserves or 
 lemon cream, the same as for lemon pie, first cooking 
 the lemon cream in a double boiler. When cool fill 
 the tart shells. Serve cold. 
 
 VOL AU VENT. 
 
 Can be cut in any shape required, a large round being 
 most often used. Roll out the puff paste one-half 
 inch thick ; turn a pie plate upside down on the paste, 
 press it down to make a marking, and cut out with a 
 sharp knife. Put two or three rims around the edge 
 as you would a pie, only thicker ; place in a large pan 
 on a paper; bake in a hot oven forty-five minutes. 
 Fill with any kind of cream, meats, mushrooms or 
 oysters, or serve as a dessert, filled with stewed fruits 
 covered with whipped cream. 
 
 PUFF PASTE STRIPS. 
 
 Eoll out the paste one-fourth an inch thick, cut 
 in strips with a pastry wheel one inch wide and four 
 inches long; bake in a hot oven for fifteen minutes. 
 On a papered pan spread a strip with apricot or 
 raspberry jam, cover with a strip, place a meringue 
 over the top, brown in the oven and serve as a dessert. 
 Cut puff paste in a three-inch square, bring the four 
 corners to the center, moisten them a little to keep 
 in place. Bake for twenty minutes and put a little 
 jam or jelly in each corner, with a little whipped 
 cream on the jelly. 
 
202 THE ROCKY MOUNTAIN COOK BOOK. 
 
 TO GLAZE PASTRY. 
 
 Beat an egg slightly, then mix with it a table- 
 spoonful of water. Brush over the pastry with a 
 brush very lightly, and dust with a very little pow- 
 dered sugar. This gives a brown and glossy look. 
 
 CHEESE STRAWS. 
 
 Roll puiT paste thin, s]n'inkle with grated cheese 
 and a little paprica. Fold and roll out, sprinkle and 
 fold twice more; roll the last time one-half inch 
 thick, cut into straws, place in the pans, put on the 
 ice for half an hour; bake in a hot oven for ten or 
 fifteen minutes. 
 
 APPLE PIE. 
 
 Cut sour apples in quarters, peel aud core, and 
 slice. Place them evenly in the plate, piling a little 
 in the center. Cover with half a cup of sugar; sea- 
 son with one-half teaspoonful cinnamon or grated 
 nutmeg, and a teaspoonful of butter. Tu the spring 
 of the year when the apples have lost their flavor, 
 season with lemon juice and a little of the grated 
 rind. Cut slits in the upper crust for the steam to 
 escape, dam]^en the edges of both upper and under 
 crust, press them together. Place around the edge a 
 half inch strip of the pastry ; moisten it before put- 
 ting on so it will cling to the crust. Bake about thir- 
 ty minutes in a hot oven, try the apples to see if done, 
 with a straw or fork. 
 
THE ROCKY MOUNTAIN COOK BOOK. 203 
 
 SQUASH PIE. 
 
 1 cup dry sifted squash. 
 iy2 cups scalded milk, 
 y2 cup sugar. 
 
 1/4 taspoonful salt. 
 
 14 teaspoonful cinnamon. 
 
 2 eggs. 
 
 Mix in the order given. ' Line a plate with pastry, 
 put on a rim. Bake until the center is firm. 
 
 PUMPKIN PIE. 
 
 Make the same as squash, only season with one- 
 fourth teaspoonful each of ginger and cinnamon. 
 
 CUSTARD PIE. 
 
 Beat three eggs slightly, then heat in six table- 
 spoonfuls of sugar, one-fourth teaspoonful of salt, 
 nutmeg or cinnamon. Pour on to this mixture two 
 cups of scalded milk. Line a deep plate with pastry, 
 put a rim around and hake slowly. Watch carefully, 
 when it puffs up take out at once. 
 
 RHUBARB PIE. 
 
 If the rhuhard is very young and tender do not 
 peel it. If the skin has become tough peel, cut in half 
 inch pieces. Line a plate with the crust, fill with the 
 rhuhard, sprinkle with one cup of sugar, and a tea- 
 spoonful of butter; if liked flavor with cinnamon or 
 nutmeg, cover with a crust and put a rim around 
 it. Bake in a quick oven for about thirty minutes. 
 
 BERRY PIES. 
 
 Pick over and wash the berries, line a plate with 
 pastry, fill with the berries, sprinkle with half cup of 
 
204 THE ROCKY MOUNTAIN COOK BOOK. 
 
 sugar, or more if the berries are very acid ; cover with 
 a crust; bake. 
 
 CRANBERRY PIE. 
 
 Stew the cranberries. Line a plate with pastry, 
 and a rim of pastry around it. Fill with the cooked 
 cranberries, having them cold, and cover the top with 
 strips of pastry about half an inch wide, having them 
 cross each other to form little squares. Bake. A 
 Thanksgiving pie. 
 
 APPLE TART PIE. 
 
 Make the same as cranberry pie. Stew the ap- 
 ples, sweeten and season with lemon juice and nut- 
 meg. 
 
 PRUNE, APRICOT OR PEACH PIE. 
 
 Line a deep plate with pastry and bake, or invert 
 the pie plate, and bake the pastry on the outside of 
 it. When cold fill with the stewed fruit, cover the 
 top with whipped cream. 
 
 Peach Pie can be made the same as a sliced apple 
 pie. 
 
 DELICIOUS LEMON PIE (Boston Cooking School). 
 
 Beat two eggs with the yolks of two more ; add one 
 cup of sugar, three tablespoonfuls of sweet milk, one 
 tablespoonful of melted butter, and the grated rind 
 and juice of a lemon ; mix all together, bake in a 
 crust-lined plate till it puffs up, and when a knife 
 will come out of it clean ; cover with the following 
 meringue : Beat the whites of three eggs until stiff. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 205 
 
 beat in four tablespoonfuls of powdered sugar grad- 
 ually, then fold in three more tablespoonfuls of sugar. 
 Bake about ten minutes in a slow oven. 
 
 LEMON PIE (With Corn Starch). 
 
 Mix two tablespoonfuls of corn starch with one 
 cup of sugar; add one cup of boiling water, boil ten 
 minutes take from the stove; add a teaspoonful of 
 butter, one whole egg and one yolk, the grated rind 
 and juice of a lemon. Bake between crusts or with 
 a meringue. 
 
 CREAM PIE. 
 
 Boil one cup and half of milk; stir into it one- 
 fourth cup of sugar, one teaspoonful of corn starch 
 or flour, one-fourth teaspoonful of salt; stir until 
 smooth. Remove from the stove and add three egg 
 yolks slightly beaten. Bake in a crust-lined plate. 
 
 MINCE MEAT. 
 
 4 cups chopped meat. 
 
 1 cup chopped suet. 
 
 8 cups chopped apple (sour). 
 
 2 cups meat liquor. 
 2 cups brown sugar. 
 2 cups molasses. 
 
 2 cups cider. 
 
 Juice and grated rind of two 
 
 lemons. 
 Juice and grated rind of 
 
 three oranges. 
 1 lb. of stoned and chopped 
 raisins. 
 
 1 lb. washed currants. 
 y2 lb. chopped citron. 
 l^ lb. chopped figs. 
 
 % lb. chopped English wal- 
 nuts, if liked. 
 
 2 tablespoonfuls of salt. 
 
 2 tablespoonfuls cinnamon. 
 
 2 teaspoonfuls mace. 
 
 2 teaspoonfuls powdered 
 
 cloves. 
 2 teaspoonfuls allspice. 
 
 1 cup of brandy. 
 
 2 tablespoonfuls rose water. 
 
 Mix in the order given. Use cold tea in place of 
 cider and brandy if you wish. Cook slowly in a pre- 
 
206 THE ROCKY MOUNTAIN COOK BOOK. 
 
 serving kettle for one hour, stirring often. Add the 
 brandy and rose water after removing from the stove. 
 Meat from the lower part of the round is the best to 
 use. A little more brandy or wine can be poured 
 over the pie just before the upper crust is put on. 
 Mince meat is better to pack in an earthen jar, and 
 to keep several days before using. 
 
 PETIT PIES. 
 
 Line small round patty or gem pans with plain 
 or puff paste. Fill with lemon or cream filling, 
 stewed fruits or berries. Cover with a crust, cut a 
 dash in the center for the steam to escape. Bake in 
 a quick oven. 
 
 ENGLISH APPLE PIE. 
 
 Fill a buttered pudding dish with tart apples cut 
 in eighths, pared and cored ; sprinkle with sugar, a 
 little salt and grated rind of a lemon. Pile the apples 
 high in the center ; add one-fourth cup of cold water, 
 a few pieces of butter. Invert the dish upon the pas- 
 try; cut large enough to give place for the high cen- 
 ter and shrinkage. Cover the pie with the paste, 
 putting a rim of paste around the edge. Bake about 
 fortv-five minutes. 
 
THE ROCKY MOUNTAIN COOK BOOK. 207 
 
 HOT PUDDINGS. 
 
 CREAM RICE PUDDING. 
 
 1 quart of milk | 1 teaspoonful salt. 
 
 y2 cup well washed rice. [ A little stick cinnamon or 
 
 y2 cup sugar. j nutmeg. 
 
 Soak half an hour in the milk. Bake slowly about 
 an hour, or until the rice has thickened the milk, or 
 a thick creamy substance. This is a delicious, inex- 
 pensive and nutritious dessert. One-half cup of the 
 whole raisins or a few pieces of preserved ginger can 
 be cooked with it to give variety. Serve with butter 
 alone, or butter and maple sugar, or cream. 
 
 BAKED RICE PUDDING. 
 
 Make the same as cream rice pudding, with the 
 exception of using one-half cup of molasses in place 
 of the sugar. Season with cinnamon; add one-half 
 cup of raisins and one cup of sour apples if liked, 
 that have been pared, cored and quartered. Serve 
 with cream. 
 
 CREAM TAPIOCA PUDDING. 
 
 1 quart of milk. \ V2 cup sugar. 
 
 ^ cup tapioca. [ Yolks of 3 eggs. 
 
 Scald the milk in double boiler. Soak the tapi- 
 oca in it for one hour, or until it is transparent. Re- 
 move from the stove ; add the beaten yolks and sugar, 
 bake in buttered pudding dish for half an hour. Serve 
 with lemon sauce, or remove from the oven, cover the 
 top with a layer of jam or jelly, and spread over it a 
 
208 THE ROCKY MOUNTAIN COOK BOOK. 
 
 meringue made from the whites of the eggs and four 
 tablespoonfuls of powdered sugar. Brown in the 
 oven. 
 
 APPLE AND PEACH TAPIOCA. 
 
 Wash one-half cup of tapioca (the pearl is the 
 best) J pour over it one quart of boiling water, cook in 
 double boiler till transparent (about an hour), stir 
 often that it may not become lumpy; add half a tea- 
 spoonful of salt, core and pare eight tart apples, place 
 them in a buttered pudding dish, and fill the cores 
 with sugar, a little lemon juice and cinnamon; pour 
 the tapioca over them, and bake till the apples are 
 soft. Serve hot or cold with foamy sauce or sugar 
 and cream. Peel the peaches, cut in halves, cook in 
 the same way. 
 
 SAGO PUDDING. 
 
 Scald one quart of milk in a double boiler ; wash 
 and add to it one-half cup of sago, and one-half tea- 
 spoonful of salt; let it cook till transparent, stirring 
 often to prevent lumping. Beat two eggs with one- 
 half cup of sugar. Remove the sago from the stove ; 
 add the eggs and sugar. Bake in buttered pudding 
 dish for one-half hour, or until it puffs up. Serve 
 hot or cold, with cream. 
 
 Make sago with apple or peaches the same as 
 peach and apple tapioca. 
 
 BAKED INDIAN PUDDING. 
 
 Mix one cup of yellow corn meal, one cup of mo- 
 lasses, one teaspoonful of salt; pour onto them one 
 quart of scalded milk, one fourth cup of butter, and 
 two beaten eggs; let bake in a deep pudding dish 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 209 
 
 slowly for one-lialf hour, then pour in three pints of 
 cold milk. Bake very slowly for five or six hours. 
 
 WHOLE WHEAT PUDDING. 
 
 Mix one cup and a half of whole wheat flour, one- 
 half cup of white flour, one-half teaspoonful each of 
 soda and salt; sift, add one cup of milk, half a cup 
 of molasses, one-half cup each of shelled and chopped 
 walnuts and raisins. Steam for two hours and a 
 half. Serve with cream, foamy or lemon sauce, or a 
 hard sauce flavored with lemon juice, or sherry. This 
 will serve eight people. 
 
 FIG PUDDING. 
 
 12 butter crackers, rolled 
 
 fine. 
 ^ lb. figs, chopped fine. 
 ^ cup of suet, chopped fine, 
 2 eggs well beaten, 
 1 cup sugar. 
 
 1 cup of milk. 
 
 ^ teaspoonful soda dissolved 
 
 in the milk, 
 4 teaspoonfuls of brandy, 
 ^ nutmeg. 
 
 Mixi. in the order given. Steam four hours. Serve 
 with a wine or hard sauce. Will serve eight people 
 generously, as it is a rich pudding. 
 
 THANKSGIVING PUDDING. 
 
 1^ cups of soft bread 
 
 crumbs. , 
 1 cup scalded milk. 
 ^ cup sugar. 
 5 eggs. 
 1 cup raisins. 
 ^ cup of currants, 
 ^ cup of finely chopped 
 
 dates, 
 ^ cup finely chopped citron. 
 
 1/^ lb, finely chopped suet. 
 The gi-ated rind of a small 
 
 lemon. 
 % cup chopped walnuts. 
 % nutmeg. 
 
 1 teaspoonful cinnamon. 
 iy2 teaspoonfuls of salt. 
 
 2 tablespoonfuls each of 
 
 brandy and sherry. 
 
 Pour the hot milk over the crumbs. Mix in the 
 order given. Steam in a buttered mould six hours. 
 
210 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ENGLISH PLUM PUDDING. 
 
 iy2 lbs. raisins, stoned. 
 1% lbs. currants. 
 11/^ lbs. suet chopped fine. 
 lYz lbs. bread crumbs. 
 1 lb. flour, or 4 cups. 
 1 lb. sugar. 
 
 1 lb. preserved lemon and 
 orange peel mixed. 
 
 Crated rind of one lemon. 
 
 2 teaspoonfuls salt. 
 
 ^ nutmeg. 
 
 ^ ounce mixed spices. 
 
 1 cup brandy. 
 
 1 dozen eggs. 
 
 1 cup scalded milk. 
 
 Pour tlie milk over the crumbs. Mix in the order 
 given. This quantity makes four puddings. Steam 
 six hours. 
 
 SUET PUDDING. 
 
 y2 cup chopped suet. 
 % cup molasses. 
 1 cup milk. 
 1 cup stoned raisins. 
 Vz cup chopped citron. 
 % teaspoonful soda. 
 
 Grated rind of half a lemon. 
 1/^ teaspoonful cinnamon. 
 ^ teaspoonful salt. 
 About two cups and a half of 
 flom\ 
 
 Sift all the dry materials together, then stir in 
 the others. One-half cup of butter can be used in- 
 stead of the suet. Steam in a buttered pudding mould 
 three hours. Serve with hard, foamy or wine sauce. 
 
 BREAD AND BUTTER PUDDING. 
 
 Remove the crusts and butter thin slices of stale 
 bread. Lay them in layers in a pudding dish, alter- 
 nating with layers of stoned raisins. When the 
 dish is full pour over it two well-beaten eggs mixed 
 with half a cup of brown sugar, one-fourth teaspoon- 
 ful salt, one pint of milk. Bake slowly for one hour. 
 Sprinkle cinnamon and nutmeg over each layer of 
 bread. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 211 
 
 STEAMED BREAD PUDDING. 
 
 1 cup soft bread crumbs. 
 
 2 cups scalded milk. 
 1/4 cup sugar. 
 Yolks of three eggs. 
 
 1/^ cup currants or raisins. 
 
 % cup candied orange peel. 
 
 % teaspoonful salt. 
 
 % teaspoonful nutmeg. 
 
 Mix in the order given. Steam three hours. 
 Serve with wine or creamy sauce. 
 
 BROWN BETTY. 
 
 In a buttered pudding dish arrange alternate lay- 
 ers of soft bread crumbs and sliced sour apples. Sea- 
 son each layer with bits of butter, a little salt, and 
 ground cinnamon. When the dish is full pour over 
 it one-half cup of molasses, and a half cup of hot 
 water. Bake for a half or three-quarters of an hour 
 or until the apples are soft. Raisins, chopped al- 
 monds or walnuts can be used with the apple. Serve 
 with cream. 
 
 COTTAGE PUDDING. 
 
 ^ cup melted butter. 
 
 1/4 cup sugar. 
 
 2 eggs. 
 
 14 teaspoonful salt. 
 
 1 cup milk. 
 
 2 cups flour. 
 
 1 rounding teaspoonful bak- 
 ing powder. 
 
 Sift the dry materials together ; beat the eggs and 
 sugar, and add them with the milk and melted butter. 
 Bake in a round pan with a hole in the center for 
 one-half hour. Serve with lemon sauce. 
 
 STEAMED BERRY PUDDING (Mrs. Lincoln). 
 
 2 cups flour. 
 
 2 eggs. 
 
 1 teaspoonful baking pow- 
 
 1/^ cup sugar. 
 
 der. 
 
 2 cups of berries, or fruit, 
 
 y2 teaspoonful salt. 
 
 raisins or currants may 
 
 1 cup milk. 
 
 be used. 
 
 2 tablespoonfuls melted 
 
 
 butter. 
 
 
212 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Sift the dry materials together ; add the fruit, stir 
 it well around in the flour, then add the rest of the 
 materials. Steam two hours. 
 
 CABINET PUDDING. 
 
 Butter a mould well. Ornament it with candied 
 fruits. Arrange in it slices of sponge cake or lady 
 fingers ; dip them lightly in sherry if you like. Ar- 
 range alternate layers of cake and fruit, then pour 
 over it all a custard made of a pint of milk, yolks of 
 three eggs and three tahlespoonfuls of sugar; pour 
 it into the mould, bake setting in a pan of water for 
 one hour. Serve with a wine sauce. 
 
 BAKED PINEAPPLE PUDDING. 
 
 Pare and grate one pineapple ; to every cup of the 
 pineapple add one-half cup of sugar and one-fourth 
 cup of butter creamed together, one cup of thin 
 cream and four eggs slightly beaten, a little salt. 
 Bake in rather a slow oven until it puffs up and the 
 center seems firm. Cover with a meringue made 
 with the whites of three eggs beaten foamy, beat in 
 four tahlespoonfuls of powdered sugar till stiff, then 
 fold in two tahlespoonfuls. Bake in a slow oven for 
 ten minutes. 
 
 STEAMED ORANGE OR PINEAPPLE PUDDING. 
 
 Let one cup of soft bread crumbs soak*in one cup 
 of hot milk ten minutes; add one cup of sugar, one 
 cup of orange juice or one cup of grated pineapple 
 and one tablespoonful lemon juice. If orange is 
 used one tablespoonful of grated orange peel with the 
 
THE ROCKV^ MOUNTAIN COOK BOOK. 213 
 
 orange and lemon juice, two eggs, one tablespoonful 
 melted butter, one-fourtli teaspoonful salt, one tea- 
 spoonful baking powder sifted with one-fourth cup 
 of flour. Steam in a buttered mould two hours and 
 a half. Serve with a creamy sauce. 
 
 QUINCE PUDDING (Mrs. Hill). 
 
 Pare and grate six ripe quinces ; mix the pulp 
 as grated with the juice of a lemon to keep it from 
 discoloring; add the grated yellow rind of a lemon, 
 a cup of sugar, the beaten yolks of six and the whites 
 of three eggs, and one cup of cream. Mix thoroughly 
 and bake until firm in a buttered pudding dish, stand- 
 ing in a pan of hot water. Serve cold ; sprinkle with 
 powdered sugar. Or serve with sugar and whipped 
 cream. 
 
 BOSTON APPLE PUDDING. 
 
 Pare and core sour apples enough to make three 
 good cups before they are cooked. Stew with them 
 one cup and a half of sugar, one-half cup of water, 
 two inches cinnamon bark; cook until they are soft, 
 then mash through a sieve ; add one tablespoonful of 
 lemon juice, one cup hot cream, and the yolks of 
 four eggs and one white, and a tablespoonful melted 
 butter. Line a pudding dish with rich pastry and 
 pour in the mixture ; bake till firm, or butter a pud- 
 ding dish and bake without the pastry till firm. Serve 
 with cream, hot or cold. 
 
 CORN PUDDING. 
 
 Six ears of sweet com, one quart of milk, or half 
 milk and half cream, one-fourth cup of flour, four 
 
214 THE ROCKY MOUNTAIN COOK BOOK. 
 
 eggs, one-lialf cup of sugar, one-fourth teaspoonful 
 salt, one tablespoonful melted butter. Cut the corn 
 down through the kernels and press out the pulp. 
 Bake in a buttered mould till finn. Serve hot with 
 lemon sauce. 
 
 SNOWBALL PUDDING. 
 
 Beat the yolks of four eggs till light, then grad- 
 ually beat in one cup of granulated sugar. When 
 light add three tablespoonfuls of milk, one cup full 
 of flour, v/ith one teaspoonful of baking powder sift- 
 ed with it. Beat the whites stiff, fold lightly into 
 the mixture. Fill well-buttered cups or moulds two- 
 thirds full ; steam for one-half hour. Serve with 
 lemon, foamy or wine sauce, or any fruit sauce. 
 
 NUT PUDDING. 
 
 Three-fourths cup of molasses, one-half cup 
 chopped suet, one cup of sweet milk, two and one-half 
 cups of flour, one cup seeded raisins, one cup chopped 
 English walnuts, one-half cup chopped figs, one-half 
 grated nutmeg, one-half teaspoonful each of cinna- 
 mon and salt, mix well together, steam three hours. 
 Serve with a hard or orange sauce. 
 
 WEYMOUTH PUDDING. 
 
 Two cups stale bread crumbs soaked in one cup 
 hot milk, one cup finely chopped suet, one cup each 
 chopped figs and raisins, one cup sugar, one-hnlf tea- 
 spoonful salt, three eggs, juice and grated yellow of 
 the rind of a lemon. Beat all the ingredients well 
 together; steam in a well-buttered mould for three 
 hours. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 215 
 
 COCOANUT PUDDING. 
 
 Place in the bottom of a buttered pudding dish 
 six fresh cocoanut cakes. Pour over them a custard 
 made of one pint of milk, three eggs, two tablespoon - 
 fuls of sugar, a little salt ; bake till the custard is firm. 
 Remove from the oven, cover the top with a layer of 
 raspberry jam, or currant jelly; apricot jam is also 
 very delicious with it. Spread over it a meringue 
 made of the whites of two eggs and three tablespooon- 
 fuls of powdered sugar, beaten stiff. 
 
 Macaroon Pudding can be made in the same way, 
 using macaroons in place of cocoanut cakes. 
 
 CRACKER PUDDING. 
 
 Butter eight butter crackers ; place them in a but- 
 tered pudding dish, pour over them a custard made 
 of three cups of milk and the yolks of four eggs and 
 white of one, half cup of sugar, one-fourth teaspoon- 
 ful of salt; bake till firm. Serve with lemon or 
 orange sauce. 
 
 CORN STARCH PUDDING. 
 
 2 cups milk. 
 
 2 tablespoonfuls corn starch. 
 
 ^ teaspoonful salt. 
 
 ^ cup sugar. 
 
 Yokes of three eggs, white of 
 one. 
 
 Scald the milk in double boiler; sift the corn 
 starch, salt and sugar together, stir into the m.ilk. 
 Cook fifteen minutes, stirring until smooth, then add 
 the eggs slightly beaten ; cook ten minutes. Serve 
 hot or cold with cream and sugar. 
 
216 THE ROCKY MOUNTAIN COOK BOOK. 
 
 DUTCH APPLE CAKE. 
 
 2 cups flour. 
 ^ teaspoonful salt. 
 2 teaspoonfuls baking pow- 
 der. 
 % cup butter. 
 
 1 egg. 
 
 1 cup milk. 
 
 4 sour apples. 
 
 Sugar and cinnamon. 
 
 Sift the dry materials together ; rub in the butter, 
 then the milk and beaten egg; spread on a buttered 
 shallow pan ; pare, core and quarter the apples, lay 
 them in rows on top of the dough and press the sharp 
 edge a little in the dough; sprinkle them over with 
 sugar and a little cinnamon. Bake in a hot oven 
 thirty minutes. Serve hot with lemon or a hard 
 sauce. Peaches can be used in place of the apples. 
 
 APPLE SNOWBALL. 
 
 Cook one cup of well-washed rice in a double boil- 
 er with one-half teaspoonful of salt, one cup of milk 
 and one and one-half cups of water. When the rice 
 has taken in all the liquid, butter small moulds or 
 cups well, line them with one-half inch of the hot 
 rice, fill the center with a quarter of a sour apple; 
 sprinkle with sugar and cinnamon, or lemon juice. 
 Cover it all over with rice, and steam in a steamer, 
 or setting in a pan of hot water on top of the stove 
 for one-half hour. It is better to have the apples 
 slightly cooked first. Peaches or pineapple are de- 
 licious used in the same way. Serve with creamy 
 sauce. Be careful in taking them from the mould 
 that they don't lose their shape. 
 
 STEAMED CARROT PUDDING. 
 
 1 cup bread crumbs. I 1 cup currants. 
 
 1 cup carrot. | i/^ cup suet. 
 
 1 cup potato. I 1 teaspoonful soda. 
 
THE ROCKY MOUNTAIN COOK BOOK. 217 
 
 1/4 teaspoonful salt. 
 
 1 teaspoonful cinnamon. 
 
 1/4 teaspoonful nutmeg. 
 
 1 cup flour. 
 1 cup molas'ses. 
 1 cup raisins. 
 
 Grate the carrot and potato, add the bread 
 crumbs, sift the spices and soda with the flour, also 
 salt. Add the suet, molasses and fruit, dredged with 
 a little extra flour. Steam in a well-buttered mould 
 for four hours. 
 
 BIRD'S NEST PUDDING. 
 
 Pare and core six sour apples, and place them in 
 a buttered pudding dish. Mix one-fourth cup of 
 flour and one-fourth teaspoonful salt with a little 
 milk to form a paste ; then add the yolks of four eggs, 
 well beaten, a little more of milk, then fold in the 
 whites the rest of the milk, making two cups in all. 
 Pour over the apples ; bake in a moderately hot oven 
 for three-quarters of an hour. Serve with any kind 
 of a sauce. 
 
 BAKED APPLE DUMPLINGS. 
 
 Make a rich baking powder biscuit dough ; roll it 
 out and cut in squares ; pare and core sour apples ; 
 fill the center with sugar and a little cinnamon mixed 
 with it, a little piece of butter ; wrap each apple in a 
 square of dough, having the points meet on top; 
 dampen them a little with milk and press together; 
 bake for twenty-five minutes, or until the apples are 
 tender, or steam for one hour. Serve with a molasses 
 sauce. A hard or creamy sauce is also good. 
 
 ROLLED APPLE DUMPLING. 
 
 Make a rich biscuit dough. Poll out about half 
 an inch thick. Peel core and quarter sour apples; 
 
218 THE ROCKY MOUNTAIN COOK BOOK. 
 
 place them in the dough, cover with a little sugar, 
 cinnamon nutmeg and bits of butter; roll the dough 
 over the apples, pressing the ends tight together. 
 Steam for an hour and a quarter. Serve with mo- 
 lasses, hard or creamy sauce. Peaches can be used 
 in the same way. 
 
 STEAMED APPLE PUDDING. 
 
 Fill a mould or dish half full of sour apples that 
 have been pared, quartered and cored, cover with half 
 a cup of sugar, half a teaspoonful of cinnamon and 
 little pieces of butter; cover the top with a rich bis- 
 cuit dough, cut a slit in the center for the steam to 
 escape. Steam for one hour and a half, or bake in 
 the oven until the apples are tender. Serve with 
 lemon sauce. 
 
 APPLE CHARLOTTE. 
 
 Cut bread into slices a quarter of an inch thick, 
 then in inch wide strips; dip each piece in melted 
 butter and line a baking dish with them, having the 
 pieces meet closely together. Fill the center of the 
 mould with apple sauce, that has been cooked in quar- 
 ter pieces, sweetened and flavored with lemon juice. 
 Cover the top with strips of bread dipped in the 
 melted butter. Bake in a hot oven forty minutes. 
 Turn carefully out on a flat dish. Serve with cream 
 or a sauce. 
 
 APPLES AND RICE. 
 
 Steam one cup of well-washed rice in a double 
 boiler with one-half teaspoonful of salt, one cup of 
 milk and one cup of water till soft ; add a little more 
 
THE ROCKY MOUNTAIN COOK BOOK. 219 
 
 milk or water if necessary, also cook with it a little 
 nutmeg, cinnamon or rose water, and a half cup of 
 chopped almonds, if cared for. When the rice is 
 soft and has absorbed the liquid press it in the shape 
 of a bowl. Cook sour apples that have been cored 
 and pared in a syrup made of half as much water as 
 sugar, till they are tender; remove carefully with a 
 big spoon, place around the rice and fill the inside 
 with them, boil the syrup down and pour around 
 them. Fill each apple up with whipped cream and 
 put a piece of currant or raspberry jelly on top of 
 each. Serve hot or cold. 
 
 APPLE MERINGUE. 
 
 Core and pare six or eight sour apples, cover the 
 tops with sugar, a little grated orange or lemon peel 
 and one-half cup of water ; cover and bake in a^ pud- 
 ding dish till tender. Then cover with a meringue 
 made of the whites of three eggs beaten until foamy, 
 then beat in gradually four tablespoonfuls of pow- 
 dered sugar ; bake in a slow oven ten minutes. Serve 
 cold. 
 
 CUSTARD SOUFFLE. 
 
 % cup sugar. 
 Yz cup flour. 
 2 cups hot milk. 
 1/4 cup butter. 
 
 Yolks of five eggs. 
 White of five eggs. 
 1 teaspoonful vanilla. 
 
 Mix the sugar and flour together with a little 
 cold milk, stir into the boiling milk, cook for ten 
 minutes, stirring until smooth, then add the butter; 
 mix and stir in the well-beaten yolks. Kemove from 
 the stove, add the whites beaten stiff. Bake in a 
 pudding dish or little moulds. Place the dish in a 
 
220 THE ROCKY MOUNTAIN COOK BOOK. 
 
 pan of hot water, bake in a hot oven thirty minutes. 
 If little moulds are used bake twenty minutes. Serve 
 at once. If the soufSe is done before time to serve let 
 it remain in the oven with the door open. Serve with 
 whipped cream or any light sauce. 
 
 CHOCOLATE SOUFFLE. 
 
 Make the same as custard souffle ; melt two 
 squares of chocolate, mix it with two tablespoonfuls 
 of hot milk and stir into the double boiler before the 
 yolks are added. 
 
 PINEAPPLE SOUFFLE. 
 
 Add one-half cup of grated pineapple to a cus- 
 tard souffle. After it is removed from the stove, just 
 before the whites are added, use one more egg, and 
 if the pineapple is not sweetened, one-half cup of 
 sugar, instead of a fourth. Serve with whipped 
 cream, flavored with pineapple. 
 
 PRUNE SOUFFLE. 
 
 Beat the whites of five eggs till foamy, add one- 
 fourth teaspoonful cream of tartar, and beat till dry, 
 then beat in gradually half a cup of powdered sugar 
 and one-half cup of prunes that have been cooked, 
 stoned and chopped ; turn into a buttered pudding 
 dish, set in a pan of hot water and bake one-half hour. 
 Serve at once in the same dish, with whipped cream 
 or a cold boiled custard. 
 
 CHERRY. SOUFFLE. 
 
 Two cups of canned cherries. Butter a mould 
 well and decorate it with the cherries. Mix three 
 
THE ROCKY MOUNTAIN COOK BOOK. 221 
 
 tablespoonfuls of flour with a little cold cherry syrup 
 and stir into one-half cup of the hot syrup. Stir 
 until it thickens, beat the yolks of three eggs and stir 
 into the mixture with one tablespoonful of lemon 
 juice. Eemove at once from the stove and when cool 
 fold in the whites beaten stiffly. Turn into the 
 mould, steam for one hour and a quarter, then take 
 the souffle from the stove. Let it stand in the mould 
 a few minutes before turning out. Serve with 
 sweetened and flavored whipped cream, or with hot 
 cherry juice. 
 
 PEACH SOUFFLE. 
 
 Make the same as cherry souffle, decorating the 
 mould with half peaches and using two tablespoon- 
 fuls of lemon juice. 
 
 LEMON SOUFFLE (Boston Cooking School). 
 
 Beat the yolks of three eggs till light and foamy, 
 beat the whites till dry, then beat the yolks into the 
 whites; now beat in gradually a scant half cup of 
 sugar and the juice and grated rind of a lemon, turn 
 into a buttered pudding dish, dust with sugar and 
 bake about twenty minutes. Serve at once with or 
 without a sauce. 
 
 RICE SOUFFLE. 
 
 Cook one-half cup of well-washed rice in one cup 
 of boiling water and one-fourth teaspoonful of salt. 
 When tender drain from the water and put the rice 
 in a double boiler with one cup of milk and one of 
 cream. Cook twenty minutes. Add the yolks of 
 ^ve eggs that have been beaten lightly with five table- 
 
222 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 spoonfuls of powdered sugar. Remove at once from 
 the stove, set aside to cool, then add one tablespoonful 
 of grated orange peel and a tablespoonful of the juice, 
 fold in the stiiSy-beaten whites. Bake in a well but- 
 tered pudding dish forty minutes. Serve at once 
 with a light delicate sauce. 
 
 GINGER PUDDING. 
 
 2 Clips flour. 
 
 1 teaspoonful baking pow*- 
 
 der. 
 % teaspoonful salt. 
 
 1 cup milk. 
 
 2 tablespoonfuls melted 
 
 butter. 
 
 2 eggs. 
 
 % cup sugar. 
 
 1 tablespoonful lemon juice. 
 3 tablespoonfuls of finely 
 chopped preserved ginger. 
 
 Sift the baking powder, salt and flour together, 
 then mix the ginger thoroughly into the flour, then 
 add the sugar, melted butter, lemon juice, beaten eggs 
 and milk. Steam two hours in a large mould or one 
 hour in individual moulds. Serve with lemon sauce. 
 
 DELMONICO PUDDING. 
 
 Scald one quart of milk in a double boiler, then 
 stir into it one-half cup of corn starch that has been 
 mixed to a paste with cold milk and half a teaspoon- 
 ful of salt. Cook for fifteen minutes, stirring con- 
 stantly until perfectly smooth, then add the yolks of 
 four eggs beaten with one-half cup of sugar. Cook 
 for -Q^Ye minutes, then turn into a buttered pudding 
 dish. Bake twenty minutes. Bemove from the 
 oven, cover the top with a layer of jelly or jam and 
 over that a meringue. Beturn to the oven and brown 
 slowly. Serve hot or cold, with or without whipped 
 cream. 
 
THE ROCKY MOUNTAIN COOK BOOK. 223 
 
 STRAWBERRY PUDDING. 
 
 Fill a three-pint mould or pail two-thirds full 
 with alternate layers of sliced sponge cake and mac- 
 aroons. Add to a pint of the strawberry juice one 
 cup of cream, one-half cup of sugar and one-fourth 
 teaspoonful of salt. Pour it over the cake, cover the 
 mould tightly, steam for two hours. Serve hot with 
 whipped cream, flavored with a little sherry. 
 
224 THE ROCKY MOUNTAIN COOK BOOK. 
 
 COLD DESSERTS. 
 
 GARNISHING. 
 
 Tor garnishing cold desserts use fancy cakes, 
 icings, fresh or candied fruits, compotes, jellies, nuts, 
 currants, raisins, angelica, spun sugar, which can 
 be made in nests, balls or to encircle a dish. Fresh 
 flowers and leaves also make a most attractive decora- 
 tion. Angelica can be cut in strips, then in little 
 diamond shapes, making very effective decoration, 
 and especially so when combined with candied cher- 
 ries, sugared rose leaves, or sugared violets or lilac 
 blossoms. Angelica is not expensive, a ten-cent piece 
 will last quite a while. 
 
 FLAVORING. 
 
 Essences of fruit, flowers and nuts make some of 
 the best flavoring. They cost about twenty cents a 
 bottle. Yanilla is most commonly used, but many 
 other flavors should help to take its place. It is not 
 considered wholesome. Oranges and lemons are al- 
 ways a pleasant flavor, using the juice or grated yel- 
 low of the peel (not the white). The preserved peel 
 makes a delicious flavor as well as a pretty garnish. 
 
 LIQUEURS AND WINES. 
 
 Liqueurs and cordials are rich syrups of different 
 flavors, with only enough alcohol to keep them. They 
 give a very delicate and pleasant flavor and are inex- 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 225 
 
 pensive, as a bottle will last a long time. Maras- 
 chino has the flavor of bitter cherry, noyan of peach, 
 curacao of orange peel. Eum, brandy and wine, 
 either madeira, sherry or port are used a great deal 
 and impart a very agreeable flavor, if not too gener- 
 ously used. 
 
 COLORING. 
 
 Use the vegetable coloring paste ; it comes twenty- 
 five cents a bottle. A bottle will last a long time, as 
 it requires a very little to give the delicate coloring 
 that you wish to use. Dilute a little in milk or 
 water before usins:. 
 
 BOILED CUSTARD. 
 
 2 cups milk. 
 Yolks of four eggs. 
 
 3 tablespoonfuls of sugar. 
 
 Speck of salt. 
 
 Flavor with nutmeg, vanilla, 
 or a little sherry wine. 
 
 Scald the milk in a double boiler, beat the yolks, 
 sugar and salt together. Pour the hot milk slowly 
 into the egg (stirring all the time), pour back in the 
 double boiler and cook until it is thick like cream, or 
 till it coats the spoon. As soon as it thickens, re- 
 move from the stove at 07ice, as too long a cooking 
 will cause it to curdle. Watch and stir it all the 
 time it is cooking, then strain through a fine strainer 
 and flavor. Using only the yolks gives a much 
 smoother custard. Three yolks can be used, but four 
 makes a much richer custard. 
 
 Chocolate Custard. — Melt one-half ounce of Bak- 
 er's chocolate with a tablespoonful of milk, stir into 
 boiled custard just before straining, flavor with va- 
 nilla. 
 
226 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Caramel Custard. — Melt four tablespoonfiils of 
 sugar to a caramel with one tablespoonful of water. 
 Stir into the hot milk before pouring on the egg yolks. 
 Make the same as boiled custard. 
 
 Nut Custard. — One-half cup finely chopped wal- 
 nut added to boiled custard after straining. 
 
 Cocoanut Custard. — One cup finely grated cocoa- 
 nut added to boiled after straining. 
 
 Maple Custard. — Sweeten boiled custard with one- 
 half cup of thick maple syrup, add it to the hot milk 
 with the eggs. Candied fruits may be cut fine and 
 added, making a fruit custard. 
 
 BAKED OR STEAMED CUSTARD. 
 
 One quart of milk. 
 6 eggs. 
 
 6 tablespoonfuls of sugar. 
 ^ teaspoonful of salt. 
 
 Scald the milk, beat the eggs, salt and sugar to- 
 gether. Pour the milk over them, stirring all the 
 time. Strain into a baking dish, flavor with grated 
 nutmeg, bake standing in a pan of hot water until 
 the custard puffs up, or try with a knife, if it comes 
 out clean, free from the milk, it is done. Watch care- 
 fully. Bake or steam in cups or moulds if desired. 
 
 BAKED OR STEAMED CARAMEL CUSTARD. 
 
 Make the same as plain baked or steamed, with 
 the exception of melting the sugar to a caramel with 
 two tablespoonfuls of water, then adding it to the hot 
 milk. Steam in a buttered mould and serve, if you 
 like, serve cold, with caramel sauce. 
 
THE ROCKY MOUNTAIN COOK BOOK. 227 
 
 BAKED OR STEAMED CHOCOLATE OR COCOANUT 
 CUSTARD. 
 
 Melt one ounce of chocolate in the hot milk for 
 chocolate custard. Bake in a buttered mould, set 
 in a pan of hot water. Serve very cold v^ith cus- 
 tard sauce or surrounded with whipped cream that 
 has a few maraschino or candied cherries strewn 
 over it. Make the same as baked or steamed custard. 
 
 Baked Cocoanut Custard. — Add one cup of grated 
 cocoanut to the hot milk. Bake or steam. 
 
 FLOATING ISLAND. 
 
 Beat the whites of three eggs stiff with one table- 
 spoonful of powdered sugar. Scald two cups of milk 
 for boiled custard, poach the whites in the milk until 
 firm, two tablespoonfuls at a time. Remove care- 
 fully on a sieve. Make the boiled custard. Serve 
 the whites on the custard with a piece of bright col- 
 ored jelly on top, or blanched almonds, stuck endwise 
 into the white. 
 
 APPLE SNOW. 
 
 Quarter and core two cups of sour apples (do not 
 pare), steam or stew the apples till tender, mash 
 through a sieve. Beat the whites of two eggs stiff 
 with half a cup of powdered sugar, add the apple and 
 one tablespoonful of lemon juice or a grating of nut- 
 meg. Beat till like snow. Pile in a dish with bits 
 of bright jelly on top. Serve with or without cream. 
 
228 THE ROCKY MOUNTAIN COOK BOOK. 
 
 IRISH MOSS BLANC MANGE (Mrs. Lincoln). 
 
 1/^ cup Irish moss. [ 1 teaspoonful vanilla, or two 
 
 1 quart of milk. tablespoonfuls of wine. 
 ^ teaspoonful of salt. [ 
 
 Soak the moss in cold water for fifteen minutes, 
 pick it over, wash and tie in cheese cloth, boil it in the 
 milk till it thickens, when dropped on a cold plate, 
 add the salt, strain, flavor. Mould in small cups or 
 egg shells. Ser\-e with sugar and cream. 
 
 Blanc Mange may he made by using one table- 
 spoonful of sea moss farina. Stir it into the boiling 
 milk. Cook twenty minutes. 
 
 PLAIN BAVARIAN CREAM (Chocolate and Coffee). 
 
 2 tablespoonfuls granulated I ^2 cup sugar. 
 
 gelatine. j 2 cups cream. 
 
 2 tablespoonfuls cold water. | Flavor. 
 
 Soak the gelatine in cold water, whip the cream 
 until you have about three pints (if it is the thin 
 cream; if heavy cream, use one cup). Scald the re- 
 mainder of the thin cream, if thick cream is used, 
 scald one cup of milk, add the gelatine to the hot 
 milk. Strain, flavor with vanilla, wine, melted choc- 
 olate or one-half cup of strong coffee. Place the dish 
 in one of cracked ice, stir until it begins to thicken, 
 then fold in the whipped cream. Pour into a mould. 
 When stiff enough to drop from a spoon, mould in in- 
 dividual or a large mould. The mould can first be 
 decorated with half preserved peaches, slices of or- 
 ange or pineapple, candied fruits or angelica. 
 
THE ROCKY MOUNTAIN COOK BOOK. 229 
 
 BAVARIAN CREAM WITH EGGS. 
 
 Yz cup sugar. 
 
 2 cups heavy cream whipped 
 
 2 cups milk. 
 
 2 tablespoonfuls granulated 
 
 gelatine. 
 ^ cup cold water. 
 
 Yolks four eggs. 
 Speck of salt. 
 Flavoring. 
 
 Soak the gelatine in cold water, whip the cream, 
 heat the milk in a double boiler, beat the egg yolks, 
 sugar and salt together, stir into the hot milk, cook 
 for two minutes, stirring constantly. Add the soaked 
 gelatine. Strain into a big bowl or granite dish, set 
 in a pan of cracked ice. When cool add flavoring, 
 vanilla, almond, a teaspoonful each, two tablespoon- 
 fuls of wine, a half cup of candied orange peel, and 
 two tablespoonfuls of the juice. Stir until it begins 
 to harden, then fold in the cream. Mould. 
 
 FRUIT BAVARIAN CREAM. 
 
 2 cups of any kind of fruit 
 juice or pulp sweet- 
 ened to taste. 
 
 1 tablespoonful lemon juice. 
 
 3 tablespoonfuls gelatine. 
 ^ cup cold water. 
 V2 cup boiling water. 
 2 cups heavy cream. 
 
 Soak the gelatine in cold water for one hour, dis- 
 solve in the boiling water. Add it to the fruit juice 
 or pulp. Set the dish in one of ice water or cracked 
 ice. Stir until it begins to thicken, fold in the 
 whipped cream. The mould may be garnished witli 
 the whole fruit, or surrounded by it when served. To 
 garnish the mould place the fruit around the mould, 
 hold it in place with a little of the Bavarian cream. 
 When it is firm pour carefully in the remainder. It 
 is better to mould fruits in an earthen or agate mould. 
 
230 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FRUIT BAVARIAN CREAM (No. 2). 
 
 If you wisli to mould in layers, put half of tlie 
 dissolved gelatine in the cream and the other half in 
 the fruit. Pour one-half of the cream first in the 
 mould. When that is firm pour in the fruit. Allow 
 that to become finn, then add the rest of the cream, 
 making three layers, with the fruit in the center. 
 Garnish with whipped cream, flavored with the fruit 
 juice. 
 
 BAVARIAN IN THE SHELL. 
 
 Line a mould with lady fingers or maccaroons, 
 dipped lightly in wine, if liked. Fill up with Ba- 
 varian cream, garnish with whipped cream sprinkled 
 over with candied fruits or nuts. 
 
 BAVARIAN EN SURPRISE. 
 
 Use a double mould for this, or one small mould. 
 Set in a larger one. Line the mould with chocolate 
 or coffee Bavarian. Fill the center with the plain 
 Bavarian or flavor the plain with chopped nuts that 
 have been soaked a half hour in wine or orange juice. 
 Or line a mould with the fruit Bavarian, fill the cen- 
 ter with the plain, garnish with fruit or whipped 
 cream. Or line the mould with Bavarian cream and 
 fill the center with the fruit Bavarian. 
 
 PINEAPPLE BAVARIAN. 
 
 Use two cups of grated pineapple in place of the 
 milk in making plain Bavarian cream. Have it 
 sweetened to taste. Line the mould with slices of 
 pineapple that have been cooked in a syrup, garnish 
 with whipped cream. 
 
THE ROCKY MOUNTAIN COOK BOOK. 231 
 
 DIPLOMATIC PUDDING. 
 
 Mould in a double mould. Line a mould one 
 inch thick with wine, orange or lemon jelly, fill up 
 the center with Bavarian cream. First decorate the 
 mould with candied fruits, making some design, hold 
 the decoration in place with a little of the jelly the 
 mould is to be lined with. When firm, line with the 
 jelly, decorate with whipped cream, sprinkled over 
 with the fruits. 
 
 FRUIT CREAM. 
 
 Soften one and one-fourth tablespoonfuls of gran- 
 ulated gelatine in one-fourth cup of cold water, dis- 
 solve with one-fourth cup of hot milk, add one-half 
 cup of sugar, one-half cup each of cooked figs and 
 prunes, cut in small pieces, and one-half cup of white 
 grapes skinned, seeded and cut in pieces. Mix all to- 
 gether with one cup of heavy cream, whipped, stir oc- 
 casionally until it begins to set, then mould. 
 
 PINEAPPLE SPONGE. 
 
 Two cups grated pineapple sweetened to taste, 
 add one tablespoonful granulated gelatine that has 
 first been softened in one^fourth cup cold water and 
 dissolved in a little hot water. Set in a dish of cold 
 water or cracked ice, stir until it begins to thicken, 
 add a tablespoonful of lemon juice and fold in the 
 whites of four eggs. Mould, serve with whipped 
 cream flavored with the pineapple or custard sauce. 
 
 SNOW PUDDING. 
 
 Make a lemon or orange jelly. When it begins to 
 thicken beat in the whites of three eggs that have 
 
232 THE ROCKY MOUNTAIN COOK BOOK. 
 
 been wliipjDed stiff. Beat all together vigorously 
 until it is stiff enough to drop from a spoon, mould, 
 serve with custard sauce. 
 
 LEMON JELLY. 
 
 1 cup sugar. 
 
 % cup lemon juice. 
 
 y2 box gelatine. 
 ^ cup cold water. 
 2 cups boiling water. 
 
 Soak the gelatine in cold water, dissolve with the 
 boiling water, then add the sugar and lemon juice. 
 When all is dissolved, strain and mould. 
 
 ORANGE JELLY. 
 
 y2 box gelatine. 
 Yz cup cold water. 
 ^ cup boiling water. 
 
 2 tablespoonfuls lemon juice. 
 
 1 cup sugar. 
 
 2 cups orange juice. 
 
 Soften the gelatine in cold water, dissolve it with 
 the hot water, add the sugar, lemon juice, orange. 
 When all is dissolved, strain through a cheese cloth. 
 Mould, garnish the mould, if you like, with slices of 
 orange held in place with a little of the jelly, unmould 
 and surround with whipped cream, sprinkled over 
 with candied orange peel. Or serve the orange jelly 
 in orange basket made from the skin, with a little 
 whipped cream on top. Set the orange basket on a 
 few green leaves. 
 
 COFFEE JELLY. 
 
 'Y2 box gelatine. 
 y2 cup cold water. 
 % cup sugar. 
 
 1 cup boiling water, 
 ^Vz cups strong coffee. 
 
 Soften the gelatine in the cold water, add the boil- 
 ing water, sugar, coffee. When well dissolved, strain 
 through a cheese cloth, mould, serve with whipped 
 cream flavored with a little orange. 
 
THE ROCKY MOUNTAIIM COOK BOOK. 233 
 
 WINE JELLY. 
 
 1 cup sugar. 
 
 1 cup sherry wine or one 
 
 cup of madeira. 
 
 2 tablespoonfuls of brandy. 
 
 y2 box gelatine. 
 V2 cup cold water. 
 
 1 cup boiling water. 
 
 2 tablespoonfuls lemon 
 
 juice. 
 
 Soften the gelatine in the cold water, add the hot 
 water and sugar and the rest of the materials, strain 
 through a cheese cloth. The mould can first he deco- 
 rated with maraschino cherries. 
 
 CHAMPAGNE JELLY. 
 
 Make the same as wine jelly, using one cup of 
 champagne. Omit the hrandy. 
 
 SAUTERNE JELLY. 
 
 Make the same as wine jelly, omit the brandy, use 
 one cup and a half of sauteme. 
 
 ROMAN JELLY. 
 
 Into one quart of lemon jelly put two wine glasses 
 kirsch and one of rum, divide this into three equal 
 parts, color one green, the other red and leave the rest 
 uncolored. Wliip each part till they begin to thicken, 
 then put in a mould in alternate layers. 
 
 PEACH CHARLOTTE. 
 
 1 tablespoonful granulated 
 
 gelatine. 
 % cup cold water. 
 ^4 cup boiling water. 
 ^ cup sugar. 
 
 2 tablespoonfuls of lemon 
 
 juice. 
 1 cup peach juice. 
 Whites of three eggs, or one 
 
 cup of heavy cream 
 
 whipped. 
 
 Soften the gelatine in cold water, dissolve in hot 
 water, add the sugar, lemon and peach juice, strain. 
 
234 THE ROCKY MOUNTAIN COOK BOOK. 
 
 When it begins to thicken, fold in the stiffly beaten 
 whites or the whipped cream. Line a nionld with 
 half peaches, hold them in place with a little of the 
 jelly. When they are firm, gently pour in the char- 
 lotte, garnish with whipped cream and peaches. 
 
 ORANGE AND STRAWBERRY CHARLOTTE. 
 
 Make the same as peach charlotte. For orange 
 use one cup of the orange juice and one cup of sugar. 
 Line the mould with slices of orange. Garnish the 
 dish with whipped cream, flavored with orange. 
 
 For Strawberry Charlotte^ line the mould with 
 large strawberries, hold in place with the jelly. Make 
 the same as peach charlotte, using one cup of straw- 
 berry juice and one cup of sugar. Garnish the dish 
 with whipped cream and strawberries. 
 
 SPANISH CUSTARD. 
 
 1 tablespoonful granulated 
 
 gelatine. 
 
 2 tablespoonfuls cold water. 
 ^ cup boiling water. 
 Yolks of three eggs. 
 
 % teaspoonful salt. 
 2 cups thin cream. 
 Whites of three eggs. 
 Flavoring. 
 
 Soak the gelatine in cold water, then dissolve in 
 boiling water. Beat the yolks, sugar and salt to- 
 gether. Scald the cream and pour over the egg and 
 sugar. Return to the double boiler and cook till it 
 thickens, then add the gelatine and whites of eggs, 
 take from the fire and flavor with an essence, wine or 
 orange or lemon peel preserved. Mould. 
 
 ITALIAN JELLY. 
 
 Make a lemon, orange or wine jelly. Decorate 
 the mould with preserved fruits or nuts, hold in place 
 
THE ROCKY MOUNTAIN COOK BOOK. 235 
 
 with a little of tlie jelly, just a few drops on each 
 piece. When it is set, ponr in a layer of the gelatine 
 an inch thick. When that is firm, cover with a layer 
 of fruits or nuts, hold these in place with a little of 
 the gelatine, and so on until the mould is full. Gar- 
 nish with whipped cream and the fruits and nuts. 
 
 RICE CREAM. 
 
 Put one-half cup of well washed rice on to boil 
 in one quart of boiling salted water, and the yellow of 
 the rind of one-half orange, or lemon. When the 
 rice is tender, drain, remove the peel, mix lightly 
 with the rice one tablespoonful of gelatine that has 
 been softened in a little cold water and dissolved with 
 one-half cup of hot milk and one-half cup of sugar. 
 When the mixture begins to be a little firm, flavor 
 with three tablespoonfuls of sherry or madeira (that 
 can be omitted), and fold in one cup of heavy cream 
 whipped stiff. Mould. This can be garnished with 
 whipped cream and candied orange or lemon peel, or 
 serve with plain cream or preserved fruits. 
 
 RICE AND ALMOND CREAM (Mrs. Lincoln). 
 
 Blanch and cut fine one-half cup of almonds. Put 
 them in double boiler with three cups of milk, one- 
 fourth cup of sugar and one-half teaspoonful of salt. 
 When hot, add one cup of well-washed rice. C(5ok 
 until the rice is tender. Wlien ready to serve dip out 
 in frappe glasses, haviug them about half full, put on 
 a teaspoonful of jelly, then fill with thick whipped 
 cream, with more jelly on top. 
 
236 THE ROCKY MOUNTAIN COOK BOOK. 
 
 APPLE CHARLOTTE RUSSE. 
 
 Pare and core three or four cooking apples. Cook 
 with them the yellow rind of half a lemon or orange 
 and half an inch of stick cinnamon. Cook until the 
 apple is very tender. Press through a sieve. There 
 should be one cup of the pulp. Cook half a cup of 
 sugar with one-fourth cup of water to the thread 
 stage, pour slowly onto the white of one egg beaten 
 stiffly, stirring all the time. Beat frequently until 
 cold, then add to the apple with three tablespoonfuls 
 of sherry wine and one tablespoonful of granulated 
 gelatine that has been softened in one-fourth cup of 
 cold water, then dissolve over hot water. Set the 
 mixture in a pan of ice or snow, stirring until it be- 
 gins to thicken, then fold in one cup of heavy cream 
 that has been whipped stiff with one-fourth cup of 
 powdered sugar. Pill the mould decorated with lady 
 fingers or macaroons. Garnish, when unmoulded, 
 with whipped cream and cherries. Apricots can be 
 used in place of the apples. 
 
 CHARLOTTE SNOWBALLS. 
 
 Bake sponge cake mixture in deep round gem 
 pans. When cold ice the outside with a boiled icing. 
 Pill up the center with whipped cream sweetened and 
 flavored. Place a candied cherry on top or fill with 
 wine or orange jelly and whipped cream. The cakes 
 may be surrounded with the jelly when served. 
 
 CHOCOLATE BAV ARIOSE (Boston Cooking School). 
 
 Melt two ounces of chocolate (in a double boiler) 
 with one-fourth cup each of sugar and water. Cook 
 until glossy, add to it one cup of milk. When hot 
 
THE ROCKY MOUNTAIN COOK BOOK. 237 
 
 add the yolks of three eggs that have been well beaten, 
 with one-fourth cut of sugar. Cook in the hot milk 
 and chocolate till the mixture coats the spoon, then 
 add one tablespoonful of granulated gelatine that has 
 been softened in one-fourth cup of cold water, strain. 
 Set the dish in cold water or surround with cracked 
 ice. Flavor with one teaspoonful of vanilla. Stir 
 until the mixture becomes thick, then fold in one cup 
 of heavy cream that has been whipped stiff. Mould. 
 When ready to serv^e, surround with whipped cream 
 and garnish with a few candied cherries or other 
 fruits. 
 
 NEWPORT WHIPS. 
 
 Mix two cups of sweet or sour cream with half a 
 cup of fruit juice and one tablespoonful of lemon 
 juice, and half a cup of pov/dered sugar. Beat till 
 stiff. Serve in glasses with sponge cake or first line 
 the glasses with lady fingers and fill up with the whip. 
 
 STUFFED FIGS. 
 
 Select fine, large figs, wash them, make an opening 
 on the side of each fig and press in a teaspoonful of 
 English walnut meats finely chopped, fasten together 
 with a toothpick. Cover with boiling water, cook 
 until tender. The time depends upon the toughness 
 of the figs. Ten minutes before removing from the 
 fire add one-third cup of sugar and the juice of half 
 a lemon (this amount is for a pound of figs). Flavor 
 with sherry wine. Serve with whipped cream. 
 
 ORANGE SECTIONS MOULDED IN JELLY. 
 
 Make an orange jelly, have ready individual 
 moulds. Set in ice water, pour in a very little of the 
 
238 THE ROCKY MOUNTAIN COOK BOOK. 
 
 jelly. When hard arrange in each a section of orange 
 that has been freed from the skin. Add a few drops 
 of the jelly to hold it in place. \^n^ien firm, fill up 
 the mould with the jelly. To serve, remove from the 
 mould, surround with whipped cream that has been 
 sweetened. 
 
 PINEAPPLE IN THE SHELL. 
 
 Select a pineapple that has a nice green top. Cut 
 off the top, remove the ]3ineapple, cut in small pieces 
 and use the same amount of orange and bananas, mix 
 with the pineapple, sprinkle with sugar, chill. When 
 ready to serve, replace in the shell with the top on, 
 surround the base with green leaves and serve from 
 the shell. 
 
 CHESTNUT PUREE WITH CREAM. 
 
 Use the large French chestnuts. With a sharp- 
 pointed knife, cut a cross on the shell of the chestnut, 
 put in a pan in the oven with a teaspoonful of butter. 
 Let bake imtil the shell is well broken open, then the 
 skin will com.e from the nut shell, boil in hot water 
 with a little salt till tender, then mash through a 
 puree sieve. Put in a double boiler, sweeten, flavor, 
 add a little cream, stir over the hot water till almost 
 dry, press through a colander or potato ricer, onto the 
 serving dish, making a mound, surround with 
 whipped cream that has been sweetened a little and 
 flavored. 
 
 CHESTNUTS WITH CREAM. 
 
 Remove the shell and skin (as given in chestnut 
 puree), boil till tender, then add sugar (a half cup 
 
THE ROCKY MOUNTAIN COOK BOOK. 239 
 
 of sugar to a pound of chestnuts), and boil until clear. 
 Let tliem remain in the syrup until cold, then drain. 
 Pile on a dish, boil the syrup down to a thick con- 
 sistency, pour over the nuts. Serve cold with 
 whipped cream. 
 
 PARIS DE MARRONS (Chestnuts). 
 
 Make a puree of boiled chestnuts (see chestnut 
 puree with cream), sweeten and flavor with lemon, 
 vanilla or sherry to one pint of puree, add one table- 
 spoonful of granulated gelatine that has been softened 
 in a little cold water and dissolved over hot water, 
 and one-half cup of heavy cream whipped. Mould, 
 garnish with whipped cream and glace chestnuts. 
 
 CHERRY CREAM. 
 
 One and one-half tablespoonfuls of granulated gel- 
 atine softened in one-fourth cup of cold water, then 
 add one-half cup of boiling water, one-half cup of su- 
 gar (the amouont of sugar depends upon the acidity 
 of the fruit), one cup of cherry juice, juice of half a 
 lemon. When this is cold enough to hold together, 
 add one cup of whipped cream. This is very pretty, 
 moulded in individual moulds and served on sponge 
 drops. 
 
240 THE ROCKY MOUNTAIN COOK BOOK. 
 
 FROZEN DESSERTS. 
 
 !Frozen desserts are much more acceptable in 
 warm weather than hot desserts. They can be pre- 
 pared several hours before using, which is often 
 greatly in their favor. Every household should be 
 supplied with an ice cream freezer, and the art of 
 making frozen desserts (which is very simple), should 
 be acquired. 
 
 Proportions of Salt and Ice. — The ice should be 
 cracked very fine. Use coarse rock salt. In freezing 
 ice cream or sherbets, three measures of ice to one 
 of salt is used. Place the can inside the freezer 
 with the mixture in it, put on the cover and adjust 
 the crank firmly, turn the crank to see that it is 
 in proper working order, pack the three measures of 
 ice and one of salt around the can and so on till the 
 freezer is full. Turn slowly at first, this makes it 
 fine grained, turn constantly until the mixture stiff- 
 ens, this you can tell by the way the crank moves. 
 Before removing the cover wipe oif all the ice and 
 salt, remove the paddle, pack down the mixture solid 
 with a spoon, replace the cover, put a cork in the hole, 
 drain oif the water and if not to be used at once, pack 
 the freezer full with ice and salt. Cover the top 
 with an old piece of carpeting or thick cloth. 
 
 Mousses, Parfaits, are whipped cream flavored 
 with or without eggs, packed in ice and salt. To 
 pack them use two measures of ice to one of salt 
 
 To Unmould Frozen Desserts. — Dip the mould in 
 cold water, wring out a cloth in warm water, wrap 
 around it and invert on the serving dish. 
 
THE ROCKY MOUNTAIN COOK BOOK. 241 
 
 PUNCHES AND SHERBETS. 
 
 These are water ices and are -iisually served in 
 glasses. Punches are simply ices or sherbets, with 
 liquors added. 
 
 LEMON SHERBET. 
 
 1 quart of water. 
 21/^ cups of sugar. 
 
 2 cups of lemon juice. 
 
 Juice of one orange. 
 White of one egg. 
 
 Boil the sugar and water together for ten minutes, 
 when cold add it to the lemon and orange juice, 
 freeze. When nearly frozen, add the white of egg 
 beaten to a foam. 
 
 ORANGE SHERBET. 
 
 Make the same way as lemon sherbet, using one 
 pint of orange juice, juice of one lemon, two cups of 
 sugar. 
 
 PINEAPPLE SHERBET. 
 
 1 quart of water. 
 
 2 cups of sugar. 
 
 1 can grated pineapple. 
 
 Juice of two lemons and one 
 
 orange. 
 White of one egg. 
 
 Make the same as lemon ice. The sherbet is 
 made more delicate by just pressing the pineapple 
 through a sieve or squeezing through cheese cloth. 
 
 STRAWBERRY, RASPBERRY AND CURRANT SHERBETS. 
 
 Squeeze the berries through cheese cloth ; to every 
 pint of juice add the juice of one lemon. Boil two 
 cups of water, one and one-half cups of sugar to- 
 gether for ten minutes, add to the juices, freeze, add- 
 ing the white of egg just before it is frozen. 
 
242 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CHERRY, PEACH, APRICOT AND PLUM SHERBETS. 
 
 These fruits should be cooked in a very little 
 water. When tender, squeeze through cheese cloth. 
 Make the same as strawberry sherbet. One cup of 
 whipped cream may be added to sherbets after they 
 are frozen, stirring the crank a few times to mix the 
 cream with the sherbert. 
 
 APPLE SHERBET. 
 
 Select nice, bright-flavored apples ; cook with them 
 a piece of cinnamon bark and a pinch of salt, and 
 water enough to cover. When very soft and fine, 
 mash through a puree sieve ; add a grating of nutmeg 
 and the juice of a lemon ; sweeten to taste. Freeze, 
 adding the beaten white of egg, as in other sherbets. 
 A little preserved ginger cut in small pieces may be 
 added with the white of egg. 
 
 BOSTON SHERBET. 
 
 Four cups raspberry juice, from fresh or pre- 
 served berries; juice of one lemon; sweeten to taste, 
 then add one-half cup of maraschino ; freeze. When 
 frozen, stir in one-half cup of maraschino cherries, 
 cut in small pieces. Add the white of egg as in other 
 sherbets. 
 
 GRAPE 
 
 SHERBET. 
 
 ! 
 
 3 cups water. 
 2 cups sugar. 
 1/4 cup lemon juice. 
 
 
 2 cups grape juicQ (purple 
 
 grapes). 
 White of one egg. 
 
 
 % cup orange juice. 
 
 
 
 
 Boil the sugar and water for fifteen minutes ; add 
 the fruit juices, freeze, and add the white of egg be- 
 fore it is quite stiff. 
 
THE ROCKY MOUNTAIN COOK BOOK. 243 
 
 GRAPE BOMBE. 
 
 ^ Line a mould with the gi-ape sherbet an inch 
 thick. A melon mould makes a pretty bombe. Fill 
 the center with sweetened whipped cream ; cover the 
 top over with the sherbet; pack, buried in ice and 
 salt, for three hours, using two measures of ice to 
 one of salt. 
 
 Bomhes. — Any of the sherbets used the same as 
 the grape, makes delicious bombes, strawberry or 
 raspberry being particularly delicious. 
 
 FRAPPE. 
 
 Frappes are made the same as sherbets, only not 
 frozen as hard. 
 
 COFFEE FRAPPE. 
 
 1 quart of clear black cof- 
 fee. 
 
 1 cup sugar dissolved in the 
 coffee. 
 
 Speck of salt. 
 
 White of one egg added be- 
 fore it is quite frozen . 
 
 Serve in glasses with a little whipped cream on 
 top. 
 
 PUNCHES. 
 
 Punches are used to serve between courses, or 
 with a meat course. They should be frozen only to 
 a mush. 
 
 TOMATO PUNCH. 
 
 Cook together one-half can of tomatoes, one cup 
 of water, three apples cut in eighths (without peel- 
 ing), one cup of sugar, one-fourth teaspoonful of gin- 
 ger. When the apples are tender, rub through a 
 
244 THE ROCKY MOUNTAIN COOK BOOK. 
 
 fine sieve and add the juice of one lemon, two table- i 
 
 spoonfuls of preserved ginger cut in fine pieces, four « 
 
 tablespoonfuls of maraschino; freeze; serve in 
 glasses. 
 
 TEA PUNCH. 
 
 Make one quart of strong tea, made from Cejlon 
 or Oolong; add tlie juice of one orange and of half a 
 lemon, one cup of sugar, and before it is quite frozen 
 add the beaten white of egg. After freezing, stir in 
 one cup of whipped cream ; or, omit the cream in 
 the freezing and put a spoonful on the top of the 
 glasses when serving. 
 
 GRAPE FRUIT PUNCH. 
 
 Boil one cup of sugar and two cups of water for 
 fifteen minutes; add one cup of grape fruit juice, and 
 the juice of one large lemon, the beaten white of one 
 
 egg. 4 
 
 MINT PUNCH. 
 
 4 cups water. 
 
 2 cups sugar. 
 
 1 cup lemon juice. 
 
 Juice of one orange. 
 
 White of one egg. 
 1 cup creme de menthe cor- 
 dial. 
 
 Just before the punch is frozen, add the beaten 
 white of egg, finish freezing, and stir in the cup of 
 creme de menthe ; pack for one hour ; serve in glasses. 
 
 ROMAN PUNCH. 
 
 Make the same as the mint punch, using the 
 lemon ice for the foundation, and add, after freez- 
 ing, a cup of rum. Orange ice may be used in 
 place of the lemon ice for any of the punches. 
 
THE ROCKY MOUNTAIN COOK BOOK. 245 
 
 CHAMPAGNE PUNCH. 
 
 Make an orange sherbert. Wlien frozen, add a 
 cup of champagne. 
 
 SAUTERNE PUNCH. 
 
 Make the same as champagne punch, using one 
 cup of sauterne in place of the champagne. 
 
 CURACAO, MARASCHINO, NOYON PUNCH. 
 
 Make a quart of pineapple, orange or lemon sher- 
 bet; when frozen, stir in one cup either of cham- 
 pagne, sauterne or rum, and a half cup of any of the 
 above cordials. 
 
 GINGER ALE IN PUNCHES. 
 
 In making the sherbets for the punches, one 
 quart of ginger ale can be used in place of the water. 
 This gives a very bright, sparkling punch, and when 
 sauterne is added to it, can hardly be recognized from 
 champagne punch. 
 
 Serving. — These punches will serve twelve peo- 
 ple. 
 
 MILK SHERBET (Mrs. Durand). 
 
 4 cups of milk. 
 Juice of three lemons and 
 the grated rind of one. 
 
 3 cups sugar. 
 White of one egg. 
 
 Do not add the milk until ready to freeze. Serve 
 ten people. 
 
 VANILLA ICE CREAM. 
 
 4 cups of cream. 
 1 cup of sugar. 
 
 1 tablespoonful of vanilla. 
 1 ^gg- 
 
 Beat the egg until foamy, then beat in the sugar, 
 add flavoring and cream; freeze. 
 
246 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 LEMON ICE CREAM. 
 
 Make the same as vanilla, omitting the vanilla, 
 and adding the juice of one lemon. Decorate the ice 
 cream with preserved lemon peel. 
 
 ORANGE ICE CREAM. 
 
 4 cups heavy cream. 
 1 cup orange juice. 
 Juice of one lemon. 
 
 1% cups of sugar. 
 1 ^gg- 
 
 Beat the sugar and egg together, add the orange 
 and lemon juice, and just before freezing mix it with 
 the cream. 
 
 PINEAPPLE ICE CREAM. 
 
 4 cups heavy cream. 
 
 iy2 cup sugar. 
 
 1 cup grated pineapple. 
 
 Juice of one lemon. 
 
 1 ^gg- 
 
 More sugar if necessary. 
 
 Mix all together, beating the egg and sugar till 
 light; add the pineapple and lemon and cream just 
 
 before freezing. 
 
 PEACH AND APRICOT ICE CREAM. 
 
 4 cups cream, 
 1 ^gg- 
 
 1 cup of the fruit pulp. 
 Sweeten to taste. 
 
 Beat the egg, mix all together, freeze. 
 
 COFFEE ICE CREAM. 
 
 4 cups heavy cream. 
 1 cup sugar. 
 
 1 cup black coffee. 
 1 ess. 
 
 Beat the egg, add sugar, cream and coffee, freeze. 
 
THE ROCKY MOUNTAIN COOK BOOK. 247 
 
 WALNUT ICE CREAM. 
 
 1 cup walnut meats chopped 
 fine. 
 
 4 cups cream. 
 1 cup sugar. 
 
 The walnut meats can be soaked in a little sherry 
 wine one hour before freezing if liked. Beat egg, 
 add sugar and cream, and freeze. When frozen, stir 
 in the nuts. 
 
 GINGER ICE CREAM. 
 
 4 cups cream. 
 % cup sugar. 
 
 1 cup preserved ginger cut 
 in small pieces. 
 
 Beat the egg, add sugar to cream, freeze. When 
 nearly frozen add the ginger. 
 
 ALMOND ICE CREAM. 
 
 4 cups cream. 
 1 cup sugar. 
 
 1 ^gg- 
 
 2 teaspoonfuls vanilla. 
 1 teaspoonful almond. 
 
 Color green with coloring paste, mix and freeze. 
 
 RICE ICE CREAM. 
 
 Cook one-half cup of rice till very tender, with 
 the yellow rind of half a lemon. Make a vanilla or 
 lemon ice cream. When frozen, stir in the rice. 
 Make this cream fully an hour before serving. 
 
 NEAPOLITAN ICE CREAM. 
 
 Make a vanilla ice cream ; pack one-third of it 
 in a mould. Mix one square of Baker's chocolate 
 with another third ; pack that in the mould ; add a 
 
248 THE ROCKY MOUNTAIN COOK BOOK. 
 
 teaspoonful of almond to the last third and color 
 green with coloring paste; pack smoothly over the 
 chocolate, cover the mould securely; pack in ice and 
 salt for two hours. 
 
 FROZEN PUDDING OR TUTTI-FRUTTI. 
 
 Make a vanilla ice cream, using heavy cream. 
 To one quart of the ice cream add, after it is frozen, 
 one cup of candied plums, apricots and cherries (one 
 cup all together) that have been cut in fine pieces 
 and soaked in sherry or maraschino, with a table- 
 spoonful of brandy if cared for, for one hour. Turn 
 in a mould, pack in ice and salt two hours before 
 serving, or serve from the freezer. 
 
 PLUM PUDDING GLACE. 
 
 Make one quart of chocolate ice cream, prepare 
 and add one cup of the fruits, as given in frozen pud- 
 ding. 
 
 CARAMEL ICE CREAM. 
 
 Cook three-fourths of a cup of sugar to a caramel 
 and dissolve with one-half cup of hot water; add the 
 water gradually and let remain on the back of the 
 stove until the caramel dissolves. When cool, add 
 it to one quart of cream, one-half cup of sugar and 
 one beaten egg; freeze. 
 
 MACAROON ICE CREAM. 
 
 Make a vanilla ice cream, using four cups of 
 cream. Roll half a dozen macaroons to a powder, 
 soak in sherry for ten minutes, add to the cream af- 
 
 I 
 
THE ROCKY MOUNTAIN COOK BOOK. 249 
 
 ter it is frozen. The sherry may be omitted if de- 
 sired. 
 
 FROZEN ELLIOTT PUDDING. 
 
 Make a vanilla ice cream. Line a melon mould 
 with macaroons that have first been dipped lightly 
 in sherry; spread them over with apricot jam, fill up 
 the mould with the vanilla ice cream, pack in ice and 
 salt for two or three hours before serving. This 
 pudding can be served with a brandy sauce. 
 
 FROZEN BANANAS. 
 
 Juice of three oranges. 
 2 cups heavy cream. 
 
 1 dozen bananas. 
 
 2 cups of sugar. 
 2 cups of water. 
 
 Boil the water and sugar five minutes, cool, then 
 add the bananas, which should be mashed to a pulp, 
 and juice of oranges ; freeze. Just before it ^ is 
 frozen add the cream, which has been whipped stiff. 
 Any fruit can be used in this way. This will serve 
 fifteen people, 
 
 ORANGE DELICIEUSE. 
 
 Boil together for ten minutes three cups of sugar 
 and one and one-half cups of water; cool, add three 
 cups of orange juice. Scald in double boiler one and 
 one-half cups of cream ; when scalded, add the beaten 
 yolks of three eggs ; cook till it coats the spoon (about 
 five minutes). Wlien cold, mix with the syrup; 
 beat one cup and a half of thick cream and add to 
 the other ingredients, then freeze at once. When 
 nearly frozen, stir into it one-half cup of finely 
 
250 THE ROCKY MOUNTAIN COOK BOOK. 
 
 shredded orange peel. This will serve eighteen peo- 
 ple. This receipt can easily be divided, using one 
 or two-thirds, as one likes. 
 
 FROZEN PINEAPPLE PUDDING. 
 
 Place on each side of a melon mould a nice slice 
 of canned pineapple. Put one cup of the juice in a 
 sauce pan with the yolks of four eggs (beaten 
 slightly), stir until it begins to thicken; remove 
 from the fire and beat with a Dover beater until cool, 
 then add half a cup of grated pineapple and one cup 
 of heavy cream beaten stiff. Fill up the mould with 
 the mixture, pack in ice and salt for three hours. 
 Oranges may be used in this way, filling the mould 
 with orange ice cream and lining it with slices of 
 orange. 
 
 PEACHES, APRICOTS AND GRATED PINEAPPLE 
 FROZEN IN THE CAN. 
 
 Place a tin can of any of these fruits in a deep 
 pail or tub, pack with ice and salt (two measures of 
 ice to one of salt) for three hours. Open the can 
 with the can opener, remove, without breaking, onto 
 the serving dish, surround with whipped cream and 
 serve. 
 
 Serve Ice Creams or Slierhets in champagne 
 glasses with whipped cream on top, coloring the 
 cream an opposite color from the frozen cream, us- 
 ing the juices of fruits or berries or jellies. 
 
 FRESH FRUIT ICE CREAM. 
 
 Make a plain ice cream, the same as for vanilla 
 ice cream, omitting the vanilla. Use two cups of the 
 
THE ROCK^ MOUNTAIN COOK BOOK. 251 
 
 fresh fruits and pulp; sweeten to taste. In using 
 raspberries for raspberry ice cream, it is better to 
 cook tbem for about five minutes, then they will mash 
 through a sieve more easily. 
 
 LALLA ROOKH OR FROZEN EGG-NOG. 
 
 4 cups of cream. 
 
 4 eggs. 
 
 1 cup sugar. 
 
 ^ nutmeg gi'ated. 
 
 y2 cup of rum. 
 
 2 tablespoonfuls of brandy. 
 
 Beat the eggs to a stiff foam, add the sugar and 
 beat again. Mix with the cream nutmeg and a 
 speck of salt and freeze ; when frozen, stir in the rum 
 and brandy. 
 
 NESSELRODE PUDDING. 
 
 Make a vanilla ice cream with a rich, thick 
 cream. Boil one cup of blanched French chestnuts 
 until tender ; mash through a puree sieve, one cup of 
 mixed candied fruits cut in small pieces, moisten 
 with two tablespoonfuls of maraschino, sherry or or- 
 ange juice. Stir the fruit into the cream after it is 
 frozen ; let stand fully an hour before serving. 
 
 SULTANA ROLL AND CLARET SAUCE. 
 
 Line one-pound baking powder cans with pis- 
 tachio ice cream, sprinkle with sultana raisins that 
 have first been boiled for five minutes, then soaked 
 several hours in brandy (drain from the brandy be- 
 fore using). Fill the center with whipped cream 
 that has been sweetened and flavored; cover the top 
 with pistachio ice cream ; pack in ice and salt for two 
 hours before serving. Serve with claret sauce. 
 
252 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Boil one cup of sugar and oiie-lialf cup of water 
 to a thick syrup; when cool (not cold), add one-third 
 cup of claret. Serve very cold over the sultana roll. 
 
 MARASCHINO, SHERRY, PORT AND BRANDY SAUCES. 
 
 Make the same as claret sauce, using whatever 
 liquor you like. 
 
 SAUCES FOR ICE CREAM. 
 
 Can he made from sweetened whipped cream, 
 chilled and flavored. 
 
 GINGER SAUCE. (Boston Cooking School). 
 
 Dilute two teaspoonfuls of corn starch with Avater 
 and stir in one-fourth of a cup each of hrandy and 
 ginger syrup, and two tablespoonfuls of lemon juice; 
 cook five minutes, then add one-fourth cup of finely- 
 chopped ginger, a few gratings from tlie rind of a 
 lemon and one teaspoonful of butter. Serve hot or 
 cold. 
 
 MAPLE SAUCE FOR ICE CREAM. 
 
 Boil two cups of maple syrup until quite thick, 
 then add one-half cup of cream and a speck of salt; 
 cook until it will form a soft hall when tried in cold 
 water, then pour over the ice cream. Keep it hot by 
 standing the dish in hot water until ready to use. 
 
 HOT CHOCOLATE SAUCE FOR ICE CREAM. 
 
 Mix one ounce of grated chocolate with one cup 
 of sugar, add one-fourth cup of water, one-fourth 
 cup of cream, speck of salt; cook till it will forai a 
 
THE ROCKY MOUNTAIN COOK BOOK. 253 
 
 soft ball when tried in cold water. Serve at once, 
 or keep hot by setting in hot water. This sauce may 
 be used cold if preferred. 
 
 HOT COFFEE SAUCE FOR ICE CREAM. 
 
 Boil one cup of sugar and half a cup of cream for 
 ^ve minutes, with a speck of salt, then add one cup 
 of strong black coffee ; boil for ten minutes, or until 
 it becomes a thick syrup. 
 
 HOT RASPBERRY AND STRAWBERRY SAUCE. 
 
 Boil one cup of sugar, two cups of fruit juice and 
 one tablespoonful of lemon juice to a thick syrup. 
 Serve hot or cold. 
 
 HOT ORANGE SAUCE FOR ICE CREAM. 
 
 Mix with one cup of orange juice and the juice 
 of one lemon one teaspoonful of corn starch that has 
 been dissolved in a little cold water, one cup of sugar ; 
 cook to a thick syrup, strain, and serve hot or cold. 
 
 MOUSSES. 
 
 Mousses are whipped cream fruit pulps and fla- 
 vorings mixed together and packed in ice and salt to 
 freeze. 
 
 FRUIT MOUSSES. 
 
 Wliip two cups of cream stiff. If the thin cream 
 is used, drain it through a sieve before adding to the 
 pulp. Mix enough sugar to the pulp to sweeten — the 
 amount depends upon the acidity of the fruit — then 
 mix with the cream, pour in a mould, pack in ice and 
 
254 THE ROCKY MOUNTAIN COOK BOOK. 
 
 salt for three hours, using two measures of ice to one 
 of salt. Raspberries and peaches make very delicious 
 mousses, the flavor of the preserved being almost as 
 good as the fresh fruit. 
 
 COFFEE, CHOCOLATE, CURACAO OR NOYON MOUSSES. 
 
 Whip two cups of cream stiff, add to it three- 
 fourths cup of black coffee that has been cooked to 
 a thick syrup with three-fourths cup of sugar, then 
 cooled. Pack in ice and salt. 
 
 Chocolate Mousse. — Melt two ounces of choco- 
 late, add to it one-half cup of cream ; add three- 
 fourths cup of sugar; melt all together, cool, and add 
 to two cups of whipped cream. Pack in ice and salt 
 for three hours. 
 
 CURACAO AND NOYON MOUSSE. 
 
 Add one-lialf cup of curacao or noyon to two cups 
 of whipped cream, sweeten with a little powdered 
 sugar if necessary. Pack for three hours in ice and 
 salt. 
 
 PARFAITS. 
 
 Parfaits are flavorings, whipped cream and eggs. 
 They are frozen by being packed in ice and salt. 
 
 ANGEL PARFAIT. 
 
 Boil one cup of sugar and one-half cup of water 
 till it threads, then pour in a fine stream on the 
 whites of two eggs beaten till foamy. Set in a dish 
 of ice water and beat until cold. Add two tea- 
 spoonfuls of vanilla, fold into it two cups of heavy 
 
THE ROCKY MOUNTAIN COOK BOOK. 255 
 
 cream beaten stiff. Turn into a mould and pack in 
 ice and salt for three hours, two measures of ice to 
 one of salt. 
 
 PINEAPPLE PARFAIT. 
 
 Make the same as angel parfait, omitting the va- 
 nilla and stirring into the syrup and eggs when cold 
 one cup of grated pineapple. 
 
 MAPLE PARFAIT. 
 
 To one cup of rich maple syrup add the beaten 
 yolks of four eggs, cook in a sauce pan, stirring con- 
 tinually till it boils. Boil for ^ve minutes, strain, 
 set aside to cool. Beat two cups of heavy cream un- 
 til stiff, then fold in the beaten whites of the eggs. 
 Whip the syrup with a Dover beater until very light, 
 and stir all the ingredients together ; mould and pack 
 in ice and salt for three hours. This amount will 
 serve twelve people. 
 
 GINGER PARFAIT. 
 
 Heat one cup of ginger syrup, pour slowly over 
 the whites of two eggs ; beat two cups of heavy cream 
 stiff, add to the other ingredients when cold, with 
 half a cup of the preserved ginger that has been put 
 through a meat grinder, or chopped very fine. Pack 
 in ice and salt for three hours. 
 
 CAFE PARFAIT. 
 
 Boil one cup of clear black coffee and three- 
 fourths of a cup of sugar to a thick syrup, then slowly 
 pour over the whites of two eggs that have been beaten 
 
256 THE ROCKY MOUNTAIN COOK BOOK. 
 
 to a foam ; beat till cold, mix with two cups of heavy 
 cream that has been whipped stiff, mould and pack in 
 ice and salt for three hours. 
 
 PARFAITS OF CHESTNUTS OR CANDIED FRUITS. 
 
 Make an angel parfait; when ready to put in the 
 mould, add a cup of boiled chestnuts or candied 
 fruits that have been soaking in brandy for half an 
 hour; drain well from the brandy, roll in powdered 
 sugar and mix with the parfait; mould and pack in 
 ice and salt for three hours. 
 
 PARFAITS OF TEA AND ORANGE PEEL. 
 
 1 cup of strong black tea. 
 1 cup of sugar. 
 
 A mcrcra 
 
 2 cups heavy cream. 
 
 1/^ cup candied orange peel. 
 
 4 eggs. 
 
 Mix the tea, sugar and beaten yolks of eggs to- 
 gether, cook in double boiler until thick and creamy. 
 When cold, mix with it the cream beaten stiff, and 
 the whites of the eggs, also. Cut the candied peel in 
 small pieces, soak until very soft in maraschino or 
 orange syrup or juice, fold into the mixture ; pack in 
 ice and salt for three or four hours. Ser\"e, garnished 
 with candied peel. 
 
 BANANA PARFAIT. 
 
 Peel and mash to a pulp half a dozen bananas; 
 add to them a wine glass of rum and one of maras- 
 chino, a tablespoonful of lemon juice (a few drops of 
 yellow vegetable coloring mixed with a little cream 
 will improve the color), one-half cup of sugar, three 
 eggs, the yolks and whites beaten separately, one cup 
 of heavy cream whipped stiffly ; mix all together, fold- 
 
THE ROCKY MOUNTAIN COOK BOOK. 257 
 
 ing the whites in last; put in a mould, pack in ice 
 and salt for four hours, using equal parts of ice and 
 salt. The liquor can be omitted ; then three hours 
 would be long enough to freeze. Apricots or peaches 
 can be used in the same way. 
 
 BISCUIT GLACE OR TORTONI. 
 
 Make a thick syrup of one cup of sugar and one- 
 fourth cup of water. Beat the yolks of four eggs. 
 When the syrup is cool, add to the eggs with half a 
 cup of cream. Cook all in a double boiler until the 
 mixture coats the spoon like a custard, then place in 
 a dish of ice water and whip till cold ; then fold in 
 two cups of heavy cream whipped stiff, flavor with 
 vanilla or maraschino. Put the mixture in paper 
 boxes, sprinkle over the top almonds browned and 
 chopped fine, or macaroons rolled to a fine powder. 
 Put the boxes in a tin pail, place paper between each 
 layer. Pack in ice and salt for four hours. 
 
 MACEDOINE FRAPPE. (Mrs. Lincoln). 
 
 Make a syrup by boiling four cups of water and 
 two cups of sugar ten minutes; add the shaved rind 
 of one lemon, cool, strain out the lemon; add the 
 juice of three lemons and one-half cup of orange 
 juice, one-half cup of strong tea, one grated pineap- 
 ple, one pint of apollinaris; add more sugar if 
 needed. Freeze to a granular consistency, using as 
 much salt as ice. 
 
 COLLEGE ICES. 
 
 Put into a frappe glass two tablespoonfuls of 
 any kind of fruit or berries that have been sugared 
 
258 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and flav^ored with a little brandy or wine; fill tlic 
 ^lass with vanilla ice cream ; pour over the top a 
 little fruit syrup or chocolate sauce. 
 
 GOOSEBERRY SORBET. 
 
 Cook together one quart of gooseberries, two 
 cups of water and one cup of sugar till S(^ft, then add 
 a tablespoonful of lemon juice and a little green 
 vegetabl coloring. When cold freeze. When quite 
 stiff, add a wine glass of maraschino and two table- 
 spoonfuls of rum. Before adding the lemon juice 
 and coloring, mash through a fine sieve. 
 
 CHOCOLATE SURPRISE. 
 
 Line a melon mould with a rich chocolate ice 
 cream about one inch thick, fill up with orange sher- 
 bet, cover the top with the ice cream. Pack the 
 mould in ice and salt for two hours. When ready to 
 serve, surround with crystallized orange peel. 
 
THE ROCKY MOUNTAIN COOK BOOK. 259 
 
 CAKES. 
 
 DIRECTIONS FOR MAKING CAKE. 
 
 The baking of cakes is more affected by the higli 
 altitude than anything else we cook. Our sea level 
 receipts can be used in high altitudes by adding one 
 more egg, not changing the receipt in any other way, 
 in this way making a rich, moist cake. 
 
 Baking Cake. — The oven should be slow, and 
 enough fire to last until the cake is done. Grease 
 the pans with lard, as butter burns very quickly, 
 making the cake black. 
 
 Preparing the Materials for the Cake. — The but- 
 ter and sugar should be creamed together very 
 lightly, making a creamy, soft mixture. A great deal 
 depends upon creaming the butter and sugar prop- 
 erly. The eggs should be beaten light and foamy. 
 When the whites are to be beaten alone, put them in 
 a flat dish — a plate or platter — and beat with the 
 Daisy beater; they beat up much quicker beaten in 
 this way, although if one cares to, they can beat the 
 whites in a bowl with the Dover beater before beat- 
 ing the yolks, thus having the beater to wash but once. 
 Sift salt and baking powder with the flour. When 
 fruit is used, roll it in flour and add it last. Wlien 
 a cake cracks open in baking, too much flour has 
 been used. It is hard to give the exact amount of 
 flour a cake will take, as some flour will take more 
 moisture than other. Layer cakes require a hotter 
 oven than thick cakes. When a cake browns before it 
 has raised, the oven is too hot. Any loaf cake can 
 
260 THE ROCKY MOUNTAIN COOK BOOK. 
 
 be baked as a layer cake. All cakes should be baked 
 as soon as they are made. Mix cake in an earthen 
 bowl and beat with a wooden spoon. Do not use a 
 cheap quality of butter or stale eggs. For cake 
 making use a very fine granulated sugar; the coarse 
 sugar makes the cake heavy and coarse-grained. 
 Have everything ready before beginning to make the 
 cake. Cakes are divided into two classes — cakes 
 with butter, and cakes without butter. 
 
 SPONGE CAKE. 
 
 4 egga. I Yz teaspoonful of salt. 
 
 % cup of sugar. 1 tablespoonful lemon juice. 
 
 1 cup of flour. I 
 
 (In making Miis cake at a low altitude, use one 
 wliole cup of sugar). Separate the whites from the 
 yolks, putting the yolks in the mixing bowl ; beat 
 them until creamy and gradually beat in the sugar; 
 add lemon juice. Beat the whites till stiff; sift the 
 salt with the flour, add one-fourth of the whites to 
 yolks ; sift over it one-half of the flour, then add an- 
 other fourth of the whites, fold in, sift in the rest 
 of the flour, then fold in the remainder of the whites. 
 Bake in a slow oven about thirty minutes, or until 
 the cake leaves the side of the pan. If you care for 
 a sugary top, sprinkle a little sugar over it before 
 putting in the oven. This cake can be baked in loaf, 
 layers or drop cakes. 
 
 ROLL JELLY CAKE. 
 
 Make the same as above; spread very thin on 
 shallow pans ; bake in a moderate oven ; spread with 
 jelly while warm ; roll up. 
 
THE ROCKY MOUNTAIN COOK BOOK. 261 
 
 CREAM SPONGE CAKE (No. 2). 
 
 Beat the jolks of ^ye eggs till light ; beat in grad- 
 ually one cup of sugar and alternately half a cup of 
 heavy cream and two cups of flour ; sift with the flour 
 one teaspoonful of baking powder and one-half tea- 
 spoonful of salt ; add the grated rind of half a lemon, 
 and lastly fold in the stifly beaten whites of the eggs. 
 Bake about forty-five minutes. 
 
 BERWICK SPONGE CAKE. 
 
 Beat seven eggs two minutes (at a low altitude 
 use six eggs) ; add three cups of sugar, beat five min- 
 utes, two cups of flour sifted with one teaspoonful 
 of baking powder ; beat two minutes ; one cup of cold 
 water, beat one minute; one-fourth teaspoonful of 
 salt sifted in two cups of flour, beat three minutes ; 
 grated rind and juice of one lemon, beat one minute. 
 Observe the time exactly. This quantity makes 
 three loaves. 
 
 LADY FINGERS. 
 
 Four eggs, half a cup of powdered sugar, one- 
 fourth teaspoonful of salt, one teaspoonful of lemon 
 or vanilla flavoring. Make the same as sponge 
 cake. Drop in buttered lady finger pans, sprinkle 
 the top with powdered sugar. Bake from ten to fif- 
 teen minutes. Drop by the spoonful on a buttered 
 pan for sponge drops. 
 
 ANGEL CAKE. 
 
 One cup of flour, sifted ; mix with one teaspoon- 
 ful of cream of tartar and sift four times. Beat 
 
262 THE ROCKY MOUNTAIN COOK BOOK. 
 
 the whites of twelve eggs until stiff. (Eleven eggs 
 can be used in a low altitude). Add one cup and a 
 half of fine granulated sugar and beat again. Add 
 one teaspoonful of vanilla or almond, then mix in 
 the flour quickly and lightly. Bake in a funnel cake 
 pan; line the bottom with paper, not greased, pour 
 in the mixture and bake fifty minutes 
 
 MARSHMALLOW ANGEL CAKE. 
 
 Bake a thin angel cake. When cold, cut through 
 the center. Spread over it a layer of flavored and 
 sweetened whipped cream that has one-half cup of 
 marshm allows cut in small pieces and whipped with 
 the cream. Cover with the cake and spread a little 
 of the cream on top, with the whole marshmallows 
 for garnish. 
 
 CAKES WITH BUTTER. 
 
 By changing the receipts a little, various cakes 
 can be made from one receipt, simply by adding 
 spices, fruits, chocolate and different flavorings. 
 When the fruits are used, roll in flour first. Where 
 chocolate is used, vanilla combines with it to give 
 the best flavoring. 
 
 SPICE CAKE. 
 (Made from the Yolks of Angel Cake. Mrs. Durand). 
 
 10 yolks. I 1 scant cup of granulated 
 
 1^4 cups of flour. I sugar. 
 
 Put the yolks in a granite sauce pan, beat the 
 sugar gradually into the eggs with a flat beater ; beat 
 till light and thick; set the sauce pan in a pan of 
 boiling water on the stove. Cook till thick. When 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 263 
 
 cool, add two teaspoonfuls of cinnamon, one-half 
 teaspoonful of cloves and one cup of nut meats, cut 
 fine, and tlie flour tliat has been sifted four times. 
 
 WHITE CAKE. (Mrs. Gaylord). 
 
 Whites of five eggs. 
 3 cups of flour. 
 1 teaspoonful of Yanilla or 
 rose water. 
 
 y2 cup of butter. 
 
 2 cups of sugar. 
 
 2 teaspoonfuls of baking 
 
 powder. 
 1 cup of milk. 
 
 Cream, butter and sugar, sift the baking powder 
 and flour together, add half of the flour and half of 
 the milk until used up, then fold in the stiffly beaten 
 whites and flavoring. 
 
 GOLD CAKE. 
 
 ^ cup of butter. 
 1^ cups powdered sugar. 
 y2 cup of milk. 
 Yolks of five eggs. 
 Yz teaspoonful of baking 
 powder. 
 
 1/4 teaspoonful of salt. 
 2 cups of flour. 
 Flavor with mace, nutmeg 
 or vanilla. 
 
 Cream the butter and sugar, add the flavoring, 
 beaten yolks, part of the flour that has the salt and 
 baking powder sifted in it, the milk, then the rest of 
 the flour. Bake from thirty to forty minutes. 
 
 SILVER CAKE. 
 
 Make the same as the gold cake, using the whites ; 
 add the milk to the creamed butter and sugar, then 
 add part of the flour, part of the whites, the rest of 
 the flour, and fold in the remaining whites; flavor 
 with almond or lemon juice. 
 
264 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 BRIDE'S CAKE. 
 
 1 cup butter. 
 
 1^ cups powdered sugar. 
 Whites of eight eggs. 
 
 2 cups flour. 
 
 '^ teaspoonful baking pow- 
 der. 
 
 14 teaspoonful salt. 
 
 1 teaspoonful of lemon or 
 rose extract or ^ tea- 
 spoonful of almond. 
 
 Cream the butter aud sugar, add the flavoring, 
 the sifted flour that has the salt and baking powder 
 sifted in it, half of the beaten egg ; beat thoroughly ; 
 Fold in the rest of the whites. Bake in a round pan 
 with a tube. Cover with boiled icing. 
 
 POUND CAKE. 
 
 % lb. of butter. 
 
 1 lb. of sugar (or 2 cups). 
 
 8 or 9 eggs (if small, nine) 
 
 1 lb. of flour (4 cups). 
 
 2 tablespoonfuls of wine and 
 
 2 of brandy. 
 
 In a low altitude one pound of butter could be 
 used. Cream the butter, add the sugar gradually 
 and cream, then the brandy and wine. Beat the 
 yolks of the eggs very light, add those alternately 
 w^th flour; fold in the whites last. One cup of cur- 
 rants, raisins or citron may be added, or spices. 
 
 WEDDING CAKE. (Mrs. Sheppard). 
 
 2 lbs. currants. 
 
 2 lbs. raisins. 
 
 1 lb. citron. 
 
 1 teaspoonful each cinna- 
 mon, mace, allspice, 
 cloves and 2 grated 
 nutmegs. 
 
 Yz cup brandy. 
 
 lb. browTi sugar. 
 
 1 lb. butter. 
 
 1 
 
 9 eggs. 
 
 4 cups flour. 
 
 Yz teaspoonful of soda dis- 
 solved in a tablespoon- 
 ful of water. 
 
 Cream, butter and sugar, add yolks well beaten, 
 part of flour, spices, part of brandy, rest of flour, then 
 the whites of eggs ; lastly the fruit that has been rolled 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 265 
 
 lightly in flour. Bake in a wooden box, lined with 
 three layers of paper. This cake requires from five 
 to six hours' baking in a moderate oven. 
 
 FRUIT CAKE. 
 
 
 cup of butter, 
 cup of sugar, 
 cup dark molasses, 
 teaspoonful soda sifted 
 in the flour. 
 4 eggs. 
 
 1 tablespoonful mixed 
 
 spices. 
 
 2 cups flour. 
 
 2 tablespoonfuls brandy. 
 
 Juice of half a lemon. 
 
 14 cup of candied orange 
 peel. 
 
 Vz cup walnut meats 
 chopped fine. 
 
 y2 cup each of raisins, cur- 
 rants and citron. 
 
 Slice the citron and orange peel. Cream the 
 butter and sugar, add spices and molasses, the beaten 
 yolks of eggs, part of the flour, brandy, lemon juice, 
 rest of the flour, whites of eggs beaten stiff, lastly the 
 fruit floured, and nuts. Bake in a slow oven for 
 about an hour and a quarter. 
 
 LIGHT FRUIT CAKE. 
 
 Make a pound cake ; add one cup of currants and 
 raisins (one cup in all), and one-half cup of sliced 
 citron, one tablespoonful of mixed spices, the juice 
 and grated rind of half a lemon. Flour the fruit 
 and add it last. 
 
 ONE-TWO-THREE-FOUR CAKE. 
 
 1 cup of butter. 
 
 2 cups of sugar. 
 
 5 eggs (4 eggs can be used 
 at low altitude). 
 
 2 tablespoonfuls of milk. 
 ^ teaspoonful of baking 
 
 powder and salt. 
 About lYz cups of flour. 
 
 This cake should have a good long beating after 
 all the ingredients are mixed. Cream the butter and 
 
266 THE ROCKY MOUNTAIN COOK BOOK. 
 
 siigar, add tlie eggs well beaten, part of the flour that 
 has the baking powder and salt sifted with it, then 
 the milk and the rest of the flour. Bake in little 
 cakes, or one loaf. 
 
 LEMON CAKE. 
 
 Cream one cup of butter and two cups of pow- 
 dered sugar (at a low altitude granulated sugar can 
 be used), beat the yolks of six eggs till tliick and 
 light, add alternately one cup of milk and four cups 
 of flour sifted with one-half teaspoonful of soda ; 
 beat thoroughly, then add the beaten whites of the 
 eggs, lastly the grated yellow rind of a good-sized 
 lemon with the juice. Cover with an icing flavored 
 with lemon juice. 
 
 ALMOND CAKE. 
 
 Make the same as spice cake, omitting the spices, 
 adding one-half cup of chopped almonds, one-half 
 teaspoonful of almond extract; flour the nuts, cover 
 with a boiled icing and sprinkle over with almonds 
 cut in strips. 
 
 PISTACHIO CAKE. 
 
 Bake a silver or bride's cake in a large, shallow 
 pan. When cold, cover with a boiled icing, colored 
 green with vegetable coloring and flavored with al- 
 mond. Sprinkle with blanched and finely chopped 
 pistachio nuts. 
 
 NUT CAKE. 
 
 Add one-half cup of chopp^'d nuts (floured) to 
 ^^Rocky Mountain" cake. Sprinkle a layer of chop- 
 
THE ROCKY MOUNTAIN COOK BOOK. 267 
 
 ped nuts and a little powdered sugar over the top just 
 before putting in the oven, or frost with a white or 
 chocolate frosting, and decorate with the whole nut 
 meats. A maple icing is delicious on this cake. 
 
 FIG CAKE. 
 
 Add one-half cup of finely chopped figs (floured) 
 to spice cake after it is mixed. 
 
 ROCKY MOUNTAIN CAKE (Loaf or Layer Cake.) 
 
 1 scant Clip of sugar. 
 
 ^ cup of butter. 
 
 % teaspoonful of baking 
 
 powder. 
 % teaspoonful of salt. 
 
 Yz cup of milk. 
 
 3 eggs. 
 
 1% cups of flour. 
 Flavoring. 
 
 Cream the butter and sugar, add flavoring of any 
 kind, the well-beaten eggs, part of the flour (with the 
 salt and baking powder sifted in it), the milk and 
 the rest of the flour ; beat thoroughly for ten minutes. 
 Bake in gem pans if you like. 
 
 ORANGE CAKE. 
 
 Make the same as ''Kocky Mountain'' cake, add- 
 ing the grated yellow of the rind of one orange. Bake 
 in layers and spread with orange filling. Cover with 
 orange icing. 
 
 Orange Filling. — Beat one whole egg and the 
 yolks of two more ; add three-fourths cup of sugar. 
 
 MARBLE CAKE. 
 
 Make a "Eocky Mountain" cake; mix melted 
 chocolate with on^third of it ; put in the pan a layer 
 of the plain cake, then the chocolate mixture, after 
 
268 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 that the remainder of the mixture. A very nice way 
 to make marble cake is to take one-third of the mix- 
 ture of ^'Rocky Mountain" cake and mix with it 
 spices, currants and citron, or a little preserved or- 
 ange or lemon peel. 
 
 SPICE CAKE. 
 
 V2 cup of butter. 
 
 1 cup of sugar. 
 
 Ys cup of milk. 
 
 IV^ cups of flour. 
 
 % teaspoonful of baking 
 
 powder. 
 ^ teaspoonful of salt. 
 
 Juice and grated rind of a 
 
 lemon. 
 1 teaspoonful of cinnamon. 
 Several gratings of nutmeg. 
 % teaspoonful allspice. 
 3 whole eggs and the yolk 
 of one. 
 
 Cream the butter and sugar, add spices, tlic 
 beaten yolks of eggs, lemon juice and rind, part of 
 the flour which has sifted in it the baking powder 
 and salt, then the milk, the rest of the flour and the 
 stiffly beaten whites. Bake until the cake leaves the 
 side of the pan. 
 
 CURRANT CAKE. 
 
 Make the spice cake, omitting the spices and add- 
 ing one-half cup of currants that have been floured. 
 
 COCOANUT CAKE. 
 
 Add one-half cup of grated cocoanut that has 
 been floured to ^^Rocky Mountain" cake just before 
 putting in the oven. Cover with boiled icing that 
 has two tablespoonfuls of grated cocoanut mixed 
 with it, or ice with the icing and sprinkle the cocoa- 
 nut over the top. 
 
THE ROCKY MOUNTAIIN COOK BOOK. 269 
 
 CHOCOLATE CAKE. 
 
 Add one square of Baker's chocolate (melted) to 
 "Rocky Mountain" cake; after the cake is mixed, 
 flavor with a teaspoonful of vanilla ; ice with a boiled 
 or chocolate icing. 
 
 LOAF CHOCOLATE CAKE. 
 
 Boil to a thick cream one-half cup each of sugar 
 and milk and three squares of chocolate; let cool; 
 then cream together one-half cup of butter and one 
 cup of sugar, then add three well-beaten eggs, one- 
 half cup of milk, one teaspoonful of baking powder 
 sifted with two cups of flour, a little salt, one tea- 
 spoonful of vanilla and the chocolate mixture added 
 last. 
 
 TWELFTH NIGHT CAKE. 
 
 Beat to a cream one cupful of butter and two of 
 granulated sugar. Beat the whites and yolks of six 
 eggs separately; beat in the yolks to the creamed 
 butter and sugar, a little at a time, then add one-half 
 cup of milk alternately with three cups of flour that 
 has one teaspoonful of baking powder sifted with it, 
 then fold in the beaten whites of the eggs, lastly add 
 the grated rind and juice of half a lemon, a cup of 
 seeded raisins soaked in brandy and rolled in flour, 
 and a teaspoonful of caraway seed. Bake in a round 
 pan with a tube in the center, line it with buttered 
 paper. Boll the silver pieces in thin white paper, 
 then in flour, place in opposite sides of the cake. 
 Bake slowly. When cold, ice with a thick white 
 frosting, decorate with candied cherries and angelica, 
 surround with holly and stick a piece in the center. 
 
270 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 1 cup butter. 
 
 2 cups sugar. 
 
 6 eggs. 
 
 1 cup milk. 
 
 2 cups raisins. 
 2 cups chopped figs 
 
 FIG CAKE (No. 2). 
 
 1 cup blanched almonds. 
 1 tablespoonful honey. 
 3%, cups of flour. 
 1 teaspoonful baking pow- 
 der. 
 1^ teaspoonful salt. 
 
 Cream the butter and sugar, add tlie eggs well 
 beaten, and the honey. Soak the fruit in brandy for 
 a half hour, sift in the flour, baking powder and salt, 
 add fruit, mix with the flour, then the milk. Mix 
 well and bake in two loaves. 
 
 ANGEL OR SPONGE CAKE WITH CHESTNUTS. 
 
 Make an angel or sponge cake; bake in a sheet. 
 When cold, cut in halfs and cover with a layer of 
 chestnuts and whipped cream; or, bake in a round 
 pan; when cold, cut out the center, flll with the 
 chestnuts and cover the top with whipped cream 
 flavored with maraschino. Shell and blanch the 
 chestnuts, boil in sweetened water. WHien soft mash 
 through a sieve, then use in the cake. 
 
 ROOSEVELT CAKES. 
 
 Cut rich white cake in squares ; cut the squares 
 in halves and spread with apricot jam ; cover with the 
 other half. Press whipped cream through a pastry 
 bag in fanciful shapes on top, or if the bag is not 
 used, dot with the cream and sprinkle with finely-cut 
 
 angelica. 
 
 POUND CAKE WAFERS. 
 
 1/^ lb. butter (1 cup). 
 % lb. sugar (l^^ cups). 
 4 eggs. 
 
 ^ teaspoonful of baking 
 powder. 
 
 1 tablespoonful caraway 
 
 seeds. 
 Nutmesr. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 271 
 
 Flour ^ enough to roll thin, cut out in rounds, 
 sprinkle with sugar and bake in a quick oven. Cream 
 the butter and sugar, add the eggs well beaten, nut- 
 meg, flour and baking powder sifted together, then 
 caraway seeds. 
 
 VENETIAN CAKES. 
 
 ^ cup of butter. 
 V2 cup of powdered sugar. 
 1^ cups of flour or a little 
 less. 
 
 1 cupful of chopped almonds 
 
 or walnuts. 
 1 teaspoonful of vanilla. 
 
 Yolks of 3 eggs. 
 
 Cream the butter and su^ar till 
 
 verv 
 
 light, 
 
 idd 
 
 the well beaten yolks, the almonds, flour and vanilla. 
 Take a small piece, roll it in powdered sugar, then 
 make a ball of it in the hands ; put a piece of the nut 
 on the top of each. Place them an inch apart, bake 
 in a moderate oven about fifteen minutes. 
 
 ORANGE QUARTERS. 
 
 Make an orange or sponge cake; drop in tins 
 made for these cakes. Bake in a moderate oven; 
 cover with orange icing. 
 
 ALMOND WAFERS. 
 
 Cream half a cup of butter and one cup of pow- 
 dered sugar together, then beat in, very slowlv. half 
 a cup of milk, and lastly two cups of flour and half 
 a teaspoonful of vanilla. Spread very thin on the 
 inverted bottom of a dripping pan, buttered. Mark 
 in squares, sprinkle with blanched almonds chopped 
 fine. Bake in a moderate oven ^ve to eight min- 
 utes. Lift from the pan w-ith a knife, roll on the hot 
 pan, putting one corner over the other, or one side 
 over the opposite side. 
 
272 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PEANUT COOKIES. 
 
 4 tablespoonfuls of butter. 
 
 y^ cup of sugar. 
 1 cup of flour. 
 
 1 teaspoonful of baking 
 
 powder. 
 Speck of salt. 
 1 cup shelled and chopped 
 
 peanuts. 
 
 Cream the butter and sugar, add the beaten ^g^^ 
 then the flour, salt and baking powder sifted together, 
 the nuts last. Roll into little balls. Place an inch 
 apart. Bake ten to fifteen minutes. 
 
 HONEY CAKES. 
 
 Four pounds of strained honey, one and one-half 
 pounds brown sugar, one teaspoonful of soda, cloves 
 and cinnamon to taste, one-half pound citron, cut in 
 strips, one quart hickory nut meats, one pound shelled 
 almonds, flour enough to roll out and cut in little 
 squares. Warm the honey, then add sugar, add soda 
 dissolved in warm water, add the citron, nuts, chopped 
 fine. Warm the flour before adding. Bake slowly in 
 pans, not to touch. 
 
 Warm the honey, then add sugar; add soda dis- 
 solved in warm water; itdd the citron, nuts cliopped 
 fine. Warm the flour before adding. Bake slowly 
 in pans, not to touch. 
 
 ONE-TWO-THREE-FOUR COOKIES. 
 
 1 cup of butter. 
 
 2 cups of sugar. 
 4 cups of flour. 
 
 4 eggs. 
 
 2 tablespoonfuls of caraway 
 seeds or spices to taste. 
 
 Cream butter and sugar, add well beaten eggs, 
 then flour and spices. If you like, cover the tops 
 over with finely chopped preserved ginger, or pre- 
 
THE ROCKY MOUNTAIN COOK BOOK. 273 
 
 served orange peel and a sprinkling of sugar. Add 
 ginger to the mixture and bake as a sugar ginger- 
 bread in one slieet. 
 
 JUMBLES. 
 
 Roll one-two-three-four cookies a little thicker, 
 cut with a doughnut cutter and sprinkle over with 
 sugar. 
 
 WALNUT WAFERS. 
 
 ^ lb. brown sugar. 
 1^ lb. walnut meats. 
 
 6 tablespoonfuls of flour. 
 
 2 eggs. 
 
 Beat the yolks till light, beat in the sugar, add the 
 flour and nuts and beaten whites of eggs. Drop by 
 spoonfuls on larded tins that have been sprinkled 
 with flour. Bake quickly. 
 
 SUGAR COOKIES. 
 
 y^ cup of butter. 
 
 1 cup of powdered sugar. 
 
 2 ^g%^. 
 
 1 teaspoonful of baking 
 powder. 
 
 Flavor with lemon juice, vanilla or nutmeg. Use 
 flour enough to roll out; speck of salt. 
 
 HERMITS. 
 
 Add half a cup of stoned and chopped raisins to 
 sugar cookies ; a little cinnamon and nutmeg. 
 
 COCOANUT COOKIES. 
 
 Add a half cup of grated cocoanut to sugar cook- 
 ies. 
 
274 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 MARGARET DELAND CAKES. 
 
 Beat two eggs and the yolk of another until 
 foamy; add one-half cup of brown sugar, three- 
 fourths cup of sifted flour, one-fourth teaspoonful of 
 baking powder, one-half teaspoonful of salt sifted to- 
 gether, then stir in one cup of pecan nuts cut in small 
 pieces. Put the mixture in small gem or muffin 
 pans with a pecan nut meat in the center of each. 
 Sift a little powdered sugar over the top. Bake 
 about fifteen minutes. 
 
 PEPPER NUTS. 
 
 2 cups of powdered sugar. 
 
 4 eggs. 
 
 ^4 teaspoonful of soda. 
 
 1 teaspoonful cloves. 
 
 2 teaspoonfuls cinnamon. 
 ^2 lb. citron. 
 
 1 cup of hickorj nuts cut 
 
 fine. 
 1 teaspoonful salt. 
 As much flour as you can 
 knead in. 
 
 Beat the eggs well, then add sugar and beat again. 
 Cut the citron in bits, add it with the nuts and spices, 
 sift flour, soda and salt together. After the flour is 
 added, roll in little balls, place an inch apart and 
 bake in a moderate oven. 
 
 SNOW BALL CAKES. 
 
 Bake angel or bride's cake in small round gem 
 pans. Cover with a boiled icing flavored with lemon 
 and put a piece of candied ginger in the center of 
 each. Cut in diamond shape. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 275 
 
 FILLINGS FOR LAYER CAKE. 
 CHOCOLATE FILLING. 
 
 iy2 cups granulated sugar. 
 
 ^ cup cream. 
 
 1 tablespoonful of butter. 
 
 Speck of salt. 
 
 Square of Baker's chocolate. 
 
 Cut the chocolate in small pieces ; put all on to- 
 gether to cook. Try it in cold water; when it 
 reaches the soft ball stage remove from the fire. 
 When cool, beat nntil a thick cream ; spread on the 
 cake. Do not stir the filling after it begins to boil. 
 
 FIG FILLING. 
 
 % lb. of figs. 
 ^ cup sugar. 
 
 Juice of half a lemon. 
 
 2 tablespoonfuls of sherry. 
 
 Chop the figs fine, boil till tender, then add the 
 sugar and lem^on juice. Cook till smooth. Remove 
 from the fire and add the sherry. 
 
 CREAM FILLING. 
 
 For Cream Calces a7id Layer Cahes. — Scald one 
 cup of milk, or part milk and cream. When scalded, 
 add one egg beaten with one-fourth cup of sugar, two 
 tablespoonfuls of flour and a speck of salt. Beat all 
 together with a Dover beater; stir into the milk. 
 Cook ten minutes and flavor. 
 
 FIG CARAMEL ICING. 
 
 1 cup of brown sugar. 
 ^ cup of cream. 
 
 1 tablespoonful butter. 
 Speck of salt. 
 
 Boil all together until it will form a soft ball when 
 tried in cold water. Remove from the stove. When 
 cool, add one-half cup of figs chopped fine; beat till 
 
276 THE ROCKY MOUNTAIN COOK BOOK. 
 
 cool enough to spread. Dates or cooked prunes can 
 be used in the same way. 
 
 PRUNE WHIP FILLING. 
 
 Bake sponge cake in layers. Whip a cup of 
 cream, sweeten with powdered sugar. Cut up cooked 
 prunes to make one-half cup ; add to the cream. 
 
 MARSHMALLOW ICING AND FILLING. 
 
 Make a boiled icing, using the white of two eggs 
 instead of one ; cut one-half pound of marshmallows 
 in small pieces and melt in a double boiler with two 
 tablespoonfuls of boiling water. Wlien melted, stir 
 into the boiled icing; flavor with vanilla and spread. 
 Use for a filling or icing. 
 
 LEMON OR ORANGE FILLING. 
 
 Mix the juice and grated rind of one lemon with 
 one cup of sugar and the beaten yolks of two eggs 
 and two tablespoonfuls of milk, a speck of salt. Cook 
 in a double boiler, stirring constantly until it thick- 
 ens. Spread when cold. To make orange filling, 
 use the grated rind and juice of one orange and two 
 teaspoonfuls of lemon juice. Make the same as 
 lemon filling. 
 
 BANANA FILLING. 
 
 Make a boiled icing. When it is thick enough to 
 spread, stir into it one-half cup of bananas cut in 
 thin, small pieces. 
 
THE ROCKY MOUNTAIN COOK BOOK. 277 
 
 PINEAPPLE FILLING. 
 
 Add one-half cup of grated pineapple to boiled 
 icing when it is ready to spread. 
 
 NUT FILLING. 
 
 Add one-half cup of any kind of nuts (chopped 
 fine) to boiled icing when thick enough to spread, 
 or nuts may be added to a lemon or orange filling. 
 
 ICINGS FOR CAKES. 
 
 PLAIN ICING. 
 
 Wliite of one egg. | About one ciip of powdered 
 
 1 teaspoonful of lemon sugar. 
 
 juice. 1 
 
 Stir the sugar in the white of egg without first 
 beating the white ; flavor with the lemon or any fla- 
 voring you prefer. 
 
 ORANGE ICING. 
 
 Juice of half an orange, one-half teaspoonful of 
 lemon juice, powdered sugar; stir enough powdered 
 sugar into the juice to spread a thin icing. 
 
 CONFECTIONERS' FROSTING. 
 
 To two tablespoonfuls of boiling water or boiling 
 fruit juice and one teaspoonful of lemon juice, add 
 enough confectioners' sugar to spread. 
 
 BOILED ICING. 
 
 1 cup granulated sugar. 
 Ys cup of boiling water. 
 White of one ess. 
 
 ^ teaspoonful of cream of 
 tartar. 
 
 Boil the sugar and water without stirring until 
 the syrup threads; beat the egg stiff, add the cream 
 
278 THE ROCKY MOUNTAIN COOK BOOK. 
 
 of tartar and pour the boiling syrup over the egg 
 in a fine stream, beating all the while. When it is 
 thick enough to spread, put it on the cake. It hard- 
 ens quickly and should be put on the cake before it is 
 too thick. 
 
 ROYAL ICING. 
 
 This icing is thickened largely by the beating. 
 Beat the white of one egg and a tablespoonful of con- 
 fectioners' sugar vigorously for two minutes ; add 
 the sugar by the tablespoonful, beating after each 
 one for some time. Keep on adding the sugar and 
 beating till the mixture begins to sugar on the spoon, 
 and a knife will make a clean cut through it. Add 
 a few drops of lemon juice at a time until a table- 
 spoonful has been used. 
 
 YELLOW FROSTING. 
 
 Beat the yolks of two eggs till light colored, then 
 stir in powdered sugar till stiff enough to spread. 
 Flavor with lemon, vanilla or wine. 
 
 CHOCOLATE FROSTING. 
 
 Stii- into boiled icing a square of melted choco- 
 late; add it to the icing before it is thick enough to 
 spread. 
 
 CHOCOLATE FROSTING. (No. 2). 
 
 1 cup granulated sugar. 
 1/4 cup of cream. 
 1 square of scraped choco- 
 late. 
 
 1/4 teaspoonful of salt. 
 Speck of cinnamon bark — 
 Cook with it if cared for. 
 
 Cook all together without stirring till it will fly 
 a fine thread when tried. Remove from the fire. 
 
THE ROCKY MOUNTAIN COOK BOOK. 279 
 
 When cold, beat to a thick cream; flavor with va- 
 nilla (if the cinnamon is not used). Eemove the 
 cinnamon before starting to beat it. 
 
 NUT ICING. 
 
 Stir into a boiled or plain icing one-half cup of 
 any kind of nuts you prefer. Chop the nuts fine. 
 
 BANANA ICING OR FILLING. 
 
 Add to a boiled icing one-half cup of bananas 
 cut in fine pieces; flavor with one teaspoonful of 
 lemon juice. 
 
 PINK ICING. 
 
 Color the plain or boiled icing with a little of 
 the pink vegetable coloring. 
 
 CARAMEL ICING. 
 
 1 cup of brown sugar. 
 % cup of cream or milk. 
 
 If milk is used, add one 
 tablespoonful of butter 
 with it. 
 
 1/4 teaspoonful of salt. 
 
 Boil without stirring till the mixture threads. 
 Kemove from the fire and when cool beat to a cream 
 and spread over the cake. 
 
 MAPLE ICING. 
 
 Boil the maple until a thick syrup, then add one- 
 fourth cup of cream and a little salt. Make the same 
 as caramel icing. 
 
280 THE ROCKY MOUNTAIN COOK BOOK. 
 
 GINGERBREAD AND COOKIES. 
 
 SOFT GINGERBREAD. 
 
 % cup molasses. 
 V2 cup milk. 
 
 ^ cup melted butter. 
 
 ^ teaspoonful each of cin- 
 namon and ginger. 
 1/4 teaspoonful salt. 
 y2 teaspoonful of soda. 
 iy2 cups flour. 
 
 Sift the dry materials all together; mix with the 
 others. Bake about one-half hour. If sour milk is 
 used, take one teaspoonful of soda; if heavy sour 
 cream, omit the butter. 
 
 SUGAR GINGERBREAD. 
 
 ^ cup of butter. 
 1 cup of sugar. 
 
 1 POPor 
 
 1/4 cup of milk. 
 
 2 teaspoonfuls ginger. 
 1/4 teaspoonful salt, 
 1 teaspoonful of baking 
 powder. 
 
 Mix stiff enough with flour to roll out. Bake 
 in a sheet; mark off the top in diamond shapes. 
 
 SOFT GINGER COOKIES. 
 
 Put one teaspoonful of ginger and soda in a mix- 
 ing bowl. Heat one cup of molasses and put in the 
 bowl. Scald half a cup of buttermilk, add to the 
 molasses ; stir in sifted flour enough to form a soft 
 dough, then half a cup of softened butter. Chill 
 thoroughly ; roll out, cut into cakes. Bake in a mod- 
 erate oven. Do not change the order of mixing. 
 
THE ROCKY MOUNTAIN COOK BOOK. 281 
 
 HARD MOLASSES COOKIES. 
 
 1 tablespoonful of ginger. 
 14 teaspoonful of salt. 
 
 1 cup molasses. 
 1 cup of butter. 
 1 teaspoonful of soda. 
 
 Heat the molasses and butter together until the 
 butter is melted. When cool, add one teaspoonful of 
 soda and the flour and salt. Use enough flour to roll 
 out, but not more than is necessary. 
 
 GINGER SNAPS. 
 
 1 cup molasses. 
 Vs cup sugar. 
 
 2 teaspoonfuls of ginger. 
 
 1 teaspoonful of soda. 
 % cup softened butter. 
 Flour enough to roll very 
 thin. 
 
 Heat the molasses, pour it over the sugar, then 
 add to it the rest of the materials. Bake quickly. 
 
 DOUGHNUTS. 
 
 1 cup sugar. 
 
 1 cup milk. 
 
 2 eggs. 
 
 1 tablespoonful melted but- 
 ter. 
 
 1 teaspoonful salt. 
 
 2 teaspoonfuls baking pow- 
 
 der. 
 
 Flavor with cinnamon, nutmeg or vanilla. Use 
 only as much flour as is necessary to roll out. Cook 
 in hot, deep fat four to six at a time. Roll out only 
 a part of the dough at a time. 
 
 RAISED DOUGHNUTS. 
 
 2 cups raised bread dough. 
 % cup sugar. 
 2 eggs. 
 
 1 tablespoonful melted but- 
 ter. 
 
 Spice to taste. Flour enough to roll. Mix the 
 ingredients well into the dough. Cut out and fry at 
 once. 
 
282 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CREAM PUFFS AND ECLAIRS. 
 
 y2 cup of butter. 
 1 cup boiling water. 
 1 cup flour. 
 
 3 eggs. 
 Speck salt. 
 
 Put the butter and water in a sauce pan. When 
 the butter is melted and the water boiling, stir in the 
 flour and salt all at once. Stir quickly until the 
 mixture is quite firm (a minute or two), remove 
 from the fire, ^^^len cool, beat in the eggs one at a 
 time, until the mixture is light and smooth. Drop 
 in tablespoonfuls a little distance apart on buttered 
 tins. Bake in quite a hot oven, for thirty minutes. 
 Split; when cool, fill with a whipped or made cream. 
 
 Eclairs. — Make the same as for cream puffs. 
 Bake in strips four inches long and one Avide. When 
 cool, fill with cream. Cover with chocolate or any 
 frosting you care to use. 
 
 CREAM FOR CREAM PUFFS AND ECLAIRS. 
 
 2 cups milk scalded in 
 
 double boiler. 
 4 tablespoonfuls flour. 
 2 eggs. 
 
 Yz cup sugar. 
 
 1 teaspoonful butter. 
 
 Speck of salt. 
 
 Mix the salt, sugar and flour together, wet Vv'ith 
 a little cold milk; stir into the hot milk; cook ten 
 minutes, then add the beaten egg; cook five minutes. 
 Remove from the fire; flavor to taste. When cool, 
 use for the filling. 
 
 MERINGUES OR KISSES. 
 
 Beat the whites of four eggs till stiff and flaky. 
 Beat into them gradually one cup of powdered sugar. 
 
THE ROCKY MOUNTAIN COOK BOOK. 283 
 
 When it has become thick drop in tablespoonfuls on 
 buttered paper placed on a board. Bake slowly in 
 a warm oven for half an hour, or until they feel 
 hard and hollow to the touch. When cool, remove 
 the soft part, fill with ice cream, sherbet or whipped 
 and flavored cream; put two together. Place on 
 the paper in oblong shape for meringues ; for kisses, 
 drop from a teaspoon in any shape. 
 
284 THE ROCKY MOUNTAIN COOK BOOK. 
 
 COMPOTES, PRESERVING, JELLIES 
 AND PICKLES. 
 
 COMPOTES OF APPLES, PEARS, PEACHES AND 
 APRICOTS. 
 
 Pare, core or stone the fruit, cut in quarters or 
 halves according to the size of the fruit. Make a 
 syrup of one-half as much water as sugar. When 
 the syrup is quite thick, put in the fruit and cook un- 
 til tender. Do not use over-ripe fruits — rather a lit- 
 tle under-ripe. Then remove from the syrup with 
 a skimmer, lay carefully on a serving dish in a cir- 
 cle, or letting each piece overlap the other. Boil the 
 syrup down till thick ; pour over the fruit. Serve 
 cold. Compotes are very delicious when used to sur- 
 round moulds of rice or cornstarch, decorated with 
 whipped cream. 
 
 BAKED APPLES. 
 
 Core and pare sour apples ; put in a shallow agate 
 or earthen dish, fill the cavities with sugar or chopped 
 nuts, chopped dates or figs in place of the sugar. 
 Maple syrup can he used. When nuts or fruit are 
 used to fill them, use sugar or syrup, too. Add water 
 to cover the bottom of the dish. Cook in a quick 
 oven till tender. Remove carefully on the serving 
 dish. Let the syrup cook down until quite thick. 
 Pour over the fruit. A little mound of whipped 
 cream can be served on each apple. Pears and 
 
THE ROCKY MOUNTAIN COOK BOOK. 285 
 
 quinces can be baked in the same way. A little 
 lemon juice or some of tbe grated rind can be used for 
 flavoring. 
 
 STEWED RHUBARB. 
 
 Wash, and if the rhubarb is a little tough, peel, 
 cut in inch pieces. Cook till tender in a granite 
 sauce pan. Use one cup of sugar to two of the fruit, 
 and enough water to well cover the bottom of the dish. 
 
 STEWED PRUNES. 
 
 Wash very carefully, soak in cold water for two 
 hours. If they seem soft and fresh, do not soak them. 
 Put in porcelain kettle with boiling water to cover. 
 Boil until tender, then add a tablespoonful of sugar to 
 every cup of prunes. Boil ten minutes longer. Lem- 
 on juice may be added. 
 
 CRANBERRY SAUCE AND JELLY. (Mrs. Lincoln). 
 
 Put three pints of washed cranberries in a gran- 
 ite sauce pan. On top of them put three cups of 
 sugar and three gills of water. After they begin to 
 boil, cook them ten minutes, closely covered and do 
 not stir them. Remove the scum; mash through a 
 fine strainer into a mould for jelly, or serve them as 
 a sauce with the skins. 
 
 PRESERVING. 
 
 Select the best of fruits. Have them ripe and 
 fresh. The cans should be carefully washed and 
 filled up with hot water. Wash the covers and put in 
 hot water. Use new rubbers every year to prevent 
 any air reaching the fruit. 
 
286 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PEACHES AND APRICOTS. 
 
 Peel the peaches by placing in a wire basket and 
 plunging into boiling water, then the skins will slip 
 easily. Halve them or leave them whole. Use a 
 few of the pits — they improve the flavor. Weigh 
 the fruit and use three-fourths or one-half (just as 
 you prefer) as much sugar as you have fruit. Make 
 syrup by adding half as much water as you have 
 sugar. Cook down until quite thick (about as thick 
 as molasses), then add the fruit. Cook until trans- 
 parent; remove tlie scum as it forms. Skim the 
 fruit from the syrup and fill the jars. If the syrup 
 seems a little thin, cook down; pour into the jars, 
 filling full to overflowing. Tightly screw on the cov- 
 ers ; turn bottom side up, and as they cool the covers 
 can be tightened. 
 
 BRANDIED PEACHES OR APRICOTS. 
 
 Prepare and cook the peaches as above, leaving 
 them whole. Fill jars with the fruit, to every pint 
 jar of the peaches, add to it one-fourth cup of brandy. 
 Cook the syrup down very thick, fill up the jars with 
 it and seal. 
 
 PRESERVED PLUMS. 
 
 Prick the fruit with a fork in several places ; this 
 prevents the skin from breaking somewhat, or they 
 may be skinned the same as the peaches. Cook in 
 the same way. 
 
 BRANDIED PLUMS. 
 
 Make the same as brandied peaches. 
 
THE ROCKY MOUNTAIN COOK BOOK. 287 
 
 PRESERVED QUINCES AND PEARS. 
 
 Pare and quarter, removing the core; preserve 
 tibe same as peaches. Pears are improved by cooking 
 in the syrup a little of the yellow rind of oranges or 
 lemons. 
 
 PRESERVED PINEAPPLE. 
 
 Pare and remove the eyes; use a silver fork to 
 shred it, or cut in slices, or inch pieces, not using the 
 core. Preserve the same as peaches. 
 
 GRAPES. 
 
 Wash and press the pulp from each grape; boil 
 the pulp till tender; press through a sieve to remove 
 the seeds, add the pulp to the skins, measure, add 
 two cups of sugar to every three cups of the fruit. 
 Boil all together imtil quite thick and seal while hot 
 like the other preserves. 
 
 CITRON. 
 
 Pare and core the citron, cut in cubes or in fancy 
 shapes, or scollop the edges. Cook the same as 
 peaches, tie a little ginger root in a piece of cheese 
 cloth and cook in the syrup to flavor, or a little of 
 the yellow rind of lemon. 
 
 CHERRIES. 
 
 Wash, remove the stones and preserve the same as 
 peaches. 
 
288 THE ROCKY MOUNTAIN COOK BOOK. 
 
 PRESERVED STRAWBERRIES, RASPBERRIES, BLACK- 
 BERRIES, GOOSEBERRIES AND CURRANTS. 
 
 Wash, remove from tlie stems and preserve the 
 same as peaches. 
 
 SUNSHINE STRAWBERRIES, RASPBERRIES, BLACK- 
 BERRIES, GOOSEBERRIES AND CURRANTS. 
 
 Select and hull three pounds of perfect fruit. 
 Cook three pounds of fine granulated sugar and two 
 cups of boiling water until a light thread is formed. 
 Do not stir the sugar after it begins to boil. Cook 
 the fruit in the syrup ten minutes. After it begins 
 to boil, then pour out in platters and let stand in the 
 sun for two days. Cover with cheese cloth. Put in 
 the jars cold, have them fresh scalded. Berries are 
 delicious done in this way; tliey absorb the syrup, 
 making them plump and full. 
 
 CANNING. 
 
 Prepare the fruit the same as for preserving. 
 Canning differs from preserving only in the amount 
 of sugar used, and often no sugar at all is used. The 
 proportion of sugar used is one-fourth as much 
 as fruit, and a pint of water to a pound of sugar in 
 making the syrup. Another way of canning is to 
 pack the fruit tightly in the jars, fill the jars with 
 the syrup, place the jars in a kettle of hot water, rest- 
 ing the bottles on slats of wood or folded paper. Do 
 not let them touch. Cover the boiler, let them cook 
 till the fruit is tender. The fruit will shrink a little, 
 so the jars will have to be filled up. It is well to re- 
 serve a little syrup for this purpose. Place on the 
 
THE ROCKY MOUNTAIN COOK BOOK. 289 
 
 tops and seal at once. Another way is to cook tJiem 
 in their own juices. Fill the jars with the fruit, put 
 on in the kettle with cold water to reach half way up 
 the jars. Raise to the boiling point and cook until 
 the fruit is tender. Let stand in the water till cold 
 again. If the fruit has shrunken, fill up the jars, 
 using the contents of one to do it. 
 
 The fruit may be cooked without sugar and will 
 keep as well by thoroughly cooking in a little 
 water and sealing immediately. 
 
 CANNING TOMATOES. 
 
 Remove the skins by first dipping the tomatoes 
 in boiling water. Cut in small pieces, reject the 
 pith or any bad specks. Cook them until soft, with- 
 out adding water, then put in the jars at once; have 
 the jars hot and freshly scalded. 
 
 JAMS OR MARMALADES. 
 
 Use equal quantities of fruit and sugar. Pare, 
 core and cut in small pieces the large fruits ; the small 
 ones wash and hull, place in the preserving kettle the 
 fruit and sugar in layers. Let stand half an hour to 
 extract the juice. Cook it slowly. When it becomes 
 clear, put a little on a cold plate, if it hardens it is 
 done; put in glasses or jars and cover. 
 
 ORANGE MARMALADE. 
 
 For making marmalade buy Messina or Saville 
 oranges if you can. 
 
 1 dozen oranges. 3 lemons. 
 
 4 grape fruit. 
 
 Slice the fruit very thin. Remove the seeds, 
 weigh it, to every pound allow three pints of water; 
 
290 THE ROCKY MOUNTAIN COOK BOOK. 
 
 put in a crock and let stand twenty-four hours, then 
 put on the fire and boil one-half hour. Return it to 
 the crock and let remain another twenty-four hours, 
 then measure. To every pint add two and one-fourth 
 cups of suc:ar, then boil until it jellies slightly. This 
 amount will make about twelve quarts. 
 
 CANDIED ORANGE PEEL. 
 
 Cut rind of orange in thin strips. Soak two days 
 in cold water. Cover well with water and change 
 fully ten times a day. Drain, put on the stove cov- 
 ered with cold water. Let come to a boil, then drain. 
 Make a thick syrup, cook the straws in the syrup till 
 it hairs, then remove from the syrup and roll in gran- 
 ulated sugar. 
 
 JELLIES. 
 
 To make clear jelly, select perfect fruit, wash it 
 and put in a porcelain-lined kettle with one quart of 
 water to twenty-four boxes of fruit. Apples and 
 quinces require twice that amount of water. Cook 
 slowly till the fruit is tender, strain through a flan- 
 nel bag, measure the juice, allow one cup less of sugar 
 than you have of juice. Warm the sugar in the oven, 
 but do not allow it to burn. Boil the juice twenty 
 minutes, then add the hot sugar, stir until the sugar is 
 dissolved, skim thoroughly and cook about ten min- 
 utes, or until it jellies when a little is dropped on a 
 cold plate. Turn at once in glasses, let remain to 
 settle twenty-four hours, then cover the tops with 
 melted paraffine. Over-ripe fruit will not jelly. 
 
THE ROCKY MOUNTAIN COOK BOOK. 291 
 
 CURRANT JELLY. 
 
 Wash the currants, pick off any that are not per- 
 fect, but do not stem them. A few boxes of raspber- 
 ries cooked with the currants gives a delicious flavor. 
 Four boxes of raspberries to twenty-four boxes of cur- 
 rants give a delicate flavor of the raspberries. Pro- 
 ceed with making the jelly as directed above. 
 
 CRABAPPLE AND APPLE JELLY. 
 
 Wash, cut in quite small pieces, but do not pare. 
 Barely cover with cold water, cook till soft, then 
 strain. A little of the yellow of lemon or orange peel 
 improve the flavor, cooked with the apples, or a little 
 of the root ginger. 
 
 QUINCE JELLY. 
 Make the same as apple jelly. 
 
 GRAPE JELLY. 
 
 Select under-ripe grapes ; the wild grapes give the 
 best flavor. Wash them, add a quart of cold water 
 to twelve boxes of grapes, cook until they are tender 
 and well broken apart and proceed the same as di- 
 rected. 
 
 PLUM JELLY. 
 
 Make the same as grape jelly, using the wild 
 plums if convenient. 
 
 TO SWEET-PICKLE FRUIT AND BERRIES (Mrs. Lincoln). 
 
 Eight pounds of fruit, four pounds of best brown 
 sugar, one quart of best vinegar, one cup of mixed 
 
292 THE ROCKY MOUNTAIN COOK BOOK. 
 
 whole spices, stick cinnamon, cassia buds, allspice 
 and cloves, less of the latter than of the former. Tie 
 the spices in a hag and boil with the vinegar and su- 
 gar. Skim well, then add the fruit. Cook till the 
 fruit is clear. Remove carefully from the syrup and 
 put in a jar or a crock. Boil the syrup down nice 
 and thick and pour over the fruit. Seal. 
 
 PEACHES. 
 
 Scald to remove the skins, leave them whole, cook 
 without breaking. Do not stick with cloves. 
 
 PEARS. 
 
 Pare them, leave them whole with the stem on. 
 
 CUCUMBER, WATERMELON AND CANTALOUPE. 
 
 Fare them, remove the soft part from inside, cut 
 <n pieces to serve. Cook in boiling water for ten 
 minutes, drain and cook in the hot syrup till clear 
 and tender. 
 
 PINEAPPLE. 
 
 Pare, remove the eyes, cut in serving pieces, or 
 slices and cook in the syrup till clear. 
 
 CURRANTS, GRAPES AND ALL BERRIES. 
 
 Remove from the stems, wash and cook in the 
 syrup until they form the consistency of jam. Pre- 
 pp/i-e the grapes f-^r the syrup, as given for preserving. 
 
THE ROCKY MOUNTAIN COOK BOOK. 293 
 
 PICKLED WALNUTS (Boston Cooking School). 
 
 Take the walnuts when they are well filled out 
 and tender, pierce each one with a strong needle three 
 or four times and lay them in a brine which com- 
 pletely dissolves its salts, changing for fresh every- 
 day for nine days, then spread the nuts in the air un- 
 til they become black. Put them in crocks and pour 
 over them this mixture, boiling hot: A gallon of vin- 
 egar, an ounce each of ginger root, allspice, mace and 
 whole cloves, and two ounces of peppercorns, boiled 
 all together for ten minutes. Cover, pressing the 
 nuts under the vinegar with a plate. Let them stand 
 six weeks before using. 
 
 APPLE CHUTNEY (Boston Cooking School). 
 
 Pare and core a dozen sour apples, peel a mild 
 onion and seed one cup of raisins, chop the apples, 
 onions, raisins and three green peppers very fine, add 
 one pint of cider vinegar, half a cup of currant jelly 
 and let simmer an hour. Then add two cups of su- 
 gar, the juice of four lemons, one tablespoonful of 
 ground ginger and a tablespoonful of salt, and cook 
 another hour, stirring almost constantly. Store as 
 canned fruit. 
 
 GINGER APPLE. 
 
 Pive pounds of sour apples chopped fine, three 
 pounds brown sugar, one ounce ground white ginger 
 root, one cup of water. Cook slowly three or four 
 hours or till transparent. 
 
 PICKELED CUCUMBERS. 
 
 Make a brine of one pint of coarse salt and six 
 quarts of boiling water, boiled and skimmed clear. 
 
294 THE ROCKY MOUNTAIN COOK BOOK. 
 
 wash one hundred and fifty small cucumbers, put in 
 the brine and let remain forty-eight hours, covered, 
 then drain. Soak in cold water for two hours, drain 
 and put them in a crock. Stick one large onion full 
 of cloves, an ounce of horseradish root and several 
 little red peppers, and put with the cucumbers and a 
 piece of alum the size of a pea. Fill a muslin bag 
 with one cup of mixed spices, celery seed, white mus- 
 tard seed, whole cloves, allspice, peppercorns, stick 
 cinnamon, boil this in vinegar enough to cover the 
 cucumbers for ten minutes. Put the bag in the 
 crock with the vinegar, pour off the vinegar the third 
 day, reheat it and return to the pickles. Do not use 
 for three weeks. 
 
 MIXED PICKLES. 
 
 ' Anything that you wish to use can be added to the 
 cucumbers in the brine — pieces of cauliflower, small 
 onions, nasturtium seeds, watermelon, beans. All 
 make good pickles. 
 
 MUSTARD PICKLES. 
 
 Equal quantities of small cucumbers, button 
 onions, cauliflower, picked apart, sliced green toma- 
 toes and two or three sliced green peppers. Soak in 
 the brine and drain, as given in Pickled Cucumbers. 
 Prepare enough of the following mixture to cover: 
 To one quart of vinegar, use one cup of brown sugar, 
 half a cup of flour and one-half a cup of ground mus- 
 tard. Boil the sugar and vinegar for ^ve minutes, 
 skim, mix the mustard and flour together, pour the 
 hot vinegar slowly onto it, stirring until smooth. 
 Pour hot over the pickles. They will be ready to use 
 in three weeks. 
 
1 peck of green tomatoes. 
 
 1 cup of salt. 
 
 2 cups brown sugar. 
 8 small onions. 
 
 2 heads of celery. 
 1 teaspoonful of white 
 pepper. 
 
 THE ROCKY MOUNTAIN COOK BOOK. 295 
 
 PICCALLILI OR CHOW-CHOW. 
 
 1 tablespoonful whole cin- 
 namon, broken up. 
 
 1 tablespoonful of whole al- 
 spice. 
 
 1 tablespoonful mustard 
 seed. 
 
 2 quarts best vinegar. 
 
 Chop or slice the tomatoes, sprinkle the salt over 
 them and let stand over night, in the morning drain 
 off the water and chop the onion and celery, place all 
 in a porcelain-lined kettle, sprinkle with sugar, tie 
 the spices in a bag, add those and the vinegar, cook 
 slowly all day. Put in jars or earthen crock. 
 
 CHILI SAUCE. 
 
 Make the same as the chow-chow, only using ripe 
 tomatoes and chop them quite fine. To every peck 
 of the tomatoes use one pound of onions chopped fine. 
 Salt over night and proceed the same as the above 
 receipt. 
 
 TOMATO CATSUP. (Mrs. Campbell). 
 
 Boil one bushel of ripe tomatoes, skins and all. 
 When soft, mash through a colander to remove the 
 skins and seeds. Mix one cup of salt, two pounds 
 of brown sugar, half an ounce of cayenne pepper, 
 three ounces each of ground allspice, mace and celery 
 seed, two ounces of ground cinnamon, tie in a mus- 
 lin bag, add to the tomato two quarts of best vinegar. 
 Cook slowly till reduced to one-half. It is an im- 
 provement to add a cup of brandy a few minutes be- 
 fore it is done. Put in small bottles, seal, keep in a 
 cool place. 
 
296 THE ROCKY MOUNTAIN COOK BOOK. 
 
 CANDIES. 
 
 FONDANT. 
 
 Fondant is the basis of all French cream candies 
 and can be kept any length of time, if air tight and in 
 a cool place. A great variety of bonbons and choco- 
 lates can be made from it by using different flavor- 
 ings, nuts and fruits, and also makes a delicious icing 
 for small and large cakes. White grapes and straw- 
 berries with the hulls on dipped in the fondant makes 
 a delicious bonbon. 
 
 To Make Mints. — When the fondant is rather a 
 thin cream, flavor with mint, drop on buttered slab 
 or rice paper from a teaspoon. 
 
 VEGETABLE COLORING. 
 
 The vegetable colorings are perfectly harmless; 
 use only a small quantity, as a little will color a large 
 amount of fondant. 
 
 TO MAKE FONDANT. 
 
 2 cup3 of sugar. 
 ^ cup of water. 
 
 % teaspoonful of cream of 
 tartar. 
 
 Do not stir after it begins to boil ; let it cook until 
 it reaches the soft ball stage; the thermometer reg- 
 isters at that stage 236° — 238°, or try a little in cold 
 water, and if it forms a soft ball in the fingers, it is 
 done, and must be removed at once. Let it cool until 
 it forms a crust; if stirred while too warm it will 
 grain. Stir until it becomes thick and creamy. If 
 
THE ROCKY MOUNTAIN COOK BOOK. 297 
 
 it becomes grainy, cook again with a little cold water, 
 various candies can now be made by using the differ- 
 ent flavorings, nuts and fruits. Fondant is used for 
 creaming nuts, figs and dates. 
 
 COATING FOR CHOCOLATE. 
 
 Place equal quantities of fondant and chocolate 
 with a few drops of vanilla, over hot water, stirring 
 constantly until melted. Dip, place on rice paper, 
 allow to harden. If the chocolate gets thick, add a 
 few drops of hot water, also place the dish that holds 
 the chocolate in warm water while dipping to keep 
 from hardening. 
 
 GLACE ORANGES, GRAPES, NUTS, ETC. 
 2 cups sugar. | y^ cup water. 
 
 Boil together without stirring, until the thermom- 
 eter registers 340° or until the syrup crackles and 
 breaks when a little is put in cold water. Remove 
 from the fire, drop the pieces into the syrup one at a 
 time with a candy wire, or two forks, place on an 
 oiled slab or rice paper to dry. 
 
 To glace oranges, divide the sections carefully, 
 allow them to dry several hours before dipping. To 
 glace grapes, wipe the grapes dry and leave the little 
 stem on to prevent them from getting moist. 
 
 CHOCOLATE FUDGE. 
 
 2 cups fine granulated su- 
 gar. 
 ^ cup cream. 
 
 2 squares of Baker's choco- 
 late or 2 tablespoon- 
 fuls of cocoa. 
 
 2 tablespoonfuls of butter. 
 
 Speck of salt. 
 
 Stir until the ingredients are melted, but not after 
 it begins to boil. Cook until it forms the soft-ball 
 
298 THE ROCKY MOUNTAIN COOK BOOK. 
 
 stage, when tried in cold water. Remove from the 
 fire. When cool, stir until thick and creamy, pour 
 into a pan and when cold cut in squares. One-half 
 cup of chopped nuts can be added just before taking 
 from the fire. 
 
 MAPLE FUDGE. 
 
 2 cups thick maple syrup. 
 ^ cup of cream. 
 
 2 tablespoonfuls butter. 
 Speck of salt. 
 
 Make the same as chocolate fudge. If tlie syrup 
 is not very thick, cook down before putting in the 
 other ingredients. 
 
 PANOCHA. 
 
 Speck salt. 
 
 ^ cup chopped walnuts. 
 
 2 cups brown sugar, 
 ^ cup cream. 
 
 2 tablespoonfuls butter. 
 
 Make the same as fudge, add the nuts just before 
 removing from the fire. 
 
 OPERA CARAMELS. 
 
 3 cups fine white sugar. I ^4 teaspoon ful of cream of 
 1 cup of cream. | tartar (scant). 
 
 Boil together until it roaches the soft-ball stage. 
 When cool, flavor, add one-half cup of any chopped 
 nuts, or fruits, or a mixture of both. Stir to a thick 
 cream, then turn into a buttered dish to the depth of 
 half an inch. When cold cut in little squares. 
 
 CHOCOLATE CARAMELS. 
 
 2 squares Baker's chocolate. 
 % cup of cream or milk. 
 
 ^ cup white sugar. 
 ^ cup brown sugar. 
 Yz cup molasses. 
 
 If milk is used, add two tablespoonfuls of butter. 
 Stir the mixture constantly while cooking. When it 
 
THE ROCKY MOUNTAIN COOK BOOK. 299 
 
 snaps and cracks tried in cold water, remove from 
 the fire, pour in buttered pans, add chopped nuts be- 
 fore removing from the fire if desired. 
 
 BUTTER SCOTCH. 
 
 2 cups sugar. [ ^ cup butter. 
 
 %, cup cream. [ 
 
 Cook all together until it snaps when tried in cold 
 water. Stir while cooking, pour in buttered pans, 
 cut in little squares before quite cold. 
 
 PEANUT CANDY. 
 
 sugar with a little water until it crackles when tried 
 
 Fill a tin one-half inch deep with the nuts. Cook 
 ar with a little water until it c 
 in cold water, pour over the nuts. 
 
 VINEGAR CANDY. 
 
 2 cups sugar. 
 ^ cup water. 
 
 3 tablespoonfuls vinegar. 
 
 4 tablespoonfuls butter. 
 
 Cook all together until it hardens when tried in 
 cold water. Pour in a buttered pan. When cool 
 enough to handle pull until it is white and creamy 
 looking, cut in squares or sticks. 
 
 MOLASSES CANDY. 
 
 2 cups molasses. I % cup of butter. 
 
 1 cup of white or brown j 
 sug^r. I 
 
 Cook until it hardens when tried in cold water. 
 Pour in buttered pans. When cool enough to handle 
 pull till light colored. Cut in sticks. One cup of 
 chopped nuts may be added just as you take it from 
 the stove. 
 
300 THE ROCKY MOUNTAIN COOK BOOK. 
 
 BEVERAGES. 
 
 To make good, bright-tasting tea and coffee, the 
 water should be freshly boiled. Water that has been 
 boiled for some time looses its life and gives a dull 
 taste to your drinks. Before making tea or coffee, 
 scald the pot 
 
 TEA. 
 
 Put the tea in a strainer and let the cold water 
 wash it off, then put in the scalded pot and pour on 
 the freshly boiled water, let remain on the back of the 
 stove for five minutes, then pour the tea from the 
 leaves into a hot pot and serve, often the tea is left 
 to remain on the leaves, it then soon becomes bitter. 
 The proportion used depends upon the strength re- 
 quired, and the kind of tea used. Tea is considered 
 by some to be better if made very strong and diluted 
 with boiling water. Wlien a quantity of tea is to be 
 made, as for a reception, tie the tea in muslin bags, 
 put the bag in the boiling water, let remain for five 
 minutes, then remove. 
 
 Tea Ball. — The boiling water is poured from the 
 samovar into the cup, the ball is placed in the cup, 
 removed when the right color is attained. 
 
 Russian Tea. — Is made by adding sugar and a 
 thin slice of lemon to each cup. 
 
 Tea Punch. — Is made by first soaking the sugar 
 in rum or brandy and adding the lemon. 
 
THE ROCKY MOUNTAIN COOK BOOK. 301 
 
 Iced Tea. — Make the tea several hours before 
 using. When cool, put on ice. If not cold enough 
 when wishing to serve, put cracked ice in each glass, 
 one tablespoonful lemon juice, sugar to taste, added 
 when hot. 
 
 COFFEE. 
 TO MAKE COFFEE. 
 
 Oftentimes the coffee leaves its flavor in the 
 kitchen by being cooked too long. There are now 
 many reliable coffee cookers that can be used on the 
 table. Coffee made in this way is preferable, as it 
 is served as soon as made. The coffee pot should be 
 kept scrupulously clean and aired. Great care 
 should be taken to have the spout free from grains. 
 Coffee will go much farther if finely ground, and 
 should always be freshly made. 
 
 BOILED COFFEE. 
 
 The white of one egg is sufficient to clear one cup 
 of ground coffee. Use one level tablespoonful of 
 coffee for every cup. Mix the coffee in a bowl with 
 the white of egg and a very little cold water (one- 
 fourth cup to a cup of ground coffee), put into the 
 scalded pot and pour on the boiling water, let boil 
 three minutes. Remove to the back of the stove, add 
 two tablespoonfuls of cold water, let settle for ten 
 minutes, pour the coffee from the grounds and send 
 to the table. If stronger coffee is required, increase 
 the proportion of coffee. 
 
 DRIP COFFEE. 
 
 Use one rounding tablespoonful of coffee to a 
 cup, put the coffee in a flannel bag, lay on the strainer 
 
302 THE ROCKY MOUNTAIN COOK BOOK. 
 
 and pour the boiling water over it. Have the pot 
 hot to begin with and stand in a pan of hot water 
 while dripping. 
 
 BREAKFAST COFFEE (Mrs. T. L. Watson). 
 
 This is to be mixed the night before. Mix six 
 tablespoonfnls of coffee with the white of an egg (or 
 smaller quantity if you like). Put into a small cov- 
 ered earthen dish, pour over it two cups of cold water, 
 cover tightly, a preserve jar would do, and the next 
 morning put into the coffee pot, pour the boiling 
 water over it, using a cup to every tablespoonful, let 
 it boil up just once, pour into it half a cup of cold 
 water, let settle a few minutes before serving. This 
 can be made for after-dinner coffee by preparing in 
 the morning. 
 
 TURKISH COFFEE. 
 
 Have the coffee very finely ground, using a table- 
 spoonful to a cup, put in a pot, add cold water. When 
 it touches the boiling point it is ready to serve. The 
 Turk does not use cream or sugar. 
 
 BLACK COFFEE. 
 
 Is made by any of the above receipts, using about 
 double the proportion of coffee. 
 
 ICED COFFEE. 
 
 Iced coffee is served in glasses. Add cream and 
 sugar to the coffee and chill on the ice several hours 
 before serving. 
 
THE ROCKY MOUNTAIN COOK BOOK. 303 
 
 CHOCOLATE. 
 
 Scald two cups of milk in double boiler, then add 
 to it one square of Baker's chocolate that has been 
 broken up in pieces, two tablespoonfuls of sugar and 
 a pinch of salt. When the chocolate has dissolved, 
 add a few drops of vanilla if you like. Beat with a 
 Dover egg beater for a few minutes and serve at once. 
 Put a teaspoonful of whipped cream in the cup be- 
 fore pouring in the chocolate. 
 
 MAILLARD'S CHOCOLATE. 
 
 For each cup of chocolate use one cupful of milk 
 and one bar of chocolate. Put the milk in a sauce 
 pan, porcelain-lined, break the chocolate in small 
 pieces, add to the milk, stir constantly with a wooden 
 spoon until the chocolate is dissolved, and the milk 
 has boiled up once. Add more hot milk if too rich. 
 Beat vigorously. Serve at once. 
 
 COCOA. 
 
 Dissolve one tablespoonful of cocoa in two of 
 water. Add to two cups of boiling milk, let boil up 
 once. Sweeten to taste, beat well and serve. 
 
 SHELLS. 
 
 Steep one cup of shells in one quart of boiling 
 water three hours, adding more water as it boils 
 away. Strain, serve with cream and sugar. 
 
 LEMONADE. 
 
 Allow the juice of two lemons to three glasses of 
 lemonade. Sweeten with sugar, or better still, sugar 
 
304 THE ROCKY MOUNTAIN COOK BOOK. 
 
 syrup. Add the water and cracked ice, put a thin 
 slice of lemon in each glass. 
 
 ORANGEADE. 
 
 To the juice of two oranges add the juice of a 
 half of a lemon. Sweeten, add water and ice, half 
 a thin slice of orange for each glass. 
 
 EGG LEMONADE. 
 
 Beat an egg thoroughly, beat in four tablespoon- 
 fuls of sugar and the juice of two lemons, three cups 
 of water, two tablespoonfuls of maraschino, if liked, 
 ice and serve. 
 
 SUMMER DRINK. 
 
 4 quarts of lemonade. 
 1 pint of pineapple juice. 
 1 pint of strawberry or 
 raspberry juice. 
 
 A few thin slices of lemon 
 and a few of the berries. 
 
 FRUIT PUNCH. 
 
 Boil a grated pineapple, four cups of sugar and 
 four cups of water twenty minutes, add one cup of 
 strong tea, then strain. When cold, add the juice of 
 five lemons, six oranges, one pint of strawberry, rasp- 
 berry or grape juice, half a pint of maraschino cher- 
 ries, six quarts of water and a big piece of ice. When 
 ready to serve a bottle of apollinaris water, or ginger 
 ale, mint leaves, pieces of pineapple or berries can 
 also be used, with or without the cherries. 
 
 COBBLERS. 
 
 Cobblers are made by filling a glass with cracked 
 ice, adding any kind of wine, and a little water if de- 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 305 
 
 sired. Sweeten with sugar syrup, add a strawberry, 
 raspberry, bit of pineapple, slice of orange, maras- 
 cbino cherry, or any fruit you happen to have. 
 
 CLARET CUP. 
 
 1 pint of claret. 
 
 1 pint of soda water. 
 
 Piece of 1 lemon and 
 
 orange. 
 1 glass of curacao. 
 
 Slice of cucumber. 
 Sweeten with sugar syrup. 
 Bimch of mint. 
 Have it well iced. 
 
 CHAMPAGNE CUP. 
 
 1 quart of champagne. 
 1 glass of sherry. 
 1 glass white curacao. 
 Juice of one orange and 
 lemon. 
 
 1 pint of apoUinaris. 
 Slice of cucumber. 
 Bunch of mint. 
 Large piece of ice. 
 
 GINGER ALE PUNCH. 
 
 Juice of six lemons and six oranges, two quart 
 bottles of ginger ale, one pint of champagne, sweeten 
 with sugar syrup, a large piece of ice and thin slices 
 
 of lemon and orange. 
 
 SAUTERNE PUNCH. 
 
 The juice of six oranges and lemons, two quarts 
 of sauteme, one pint of sherry, one cup of curacao, 
 one pint of soda water, sweeten with sugar syrup, 
 add a few pieces of any kind of fruits and a large 
 piece of ice. 
 
 EGG-NOG. 
 
 Beat the yolk of one egg and one teaspoonful of 
 sugar until very light and thick, beat the white to a 
 
306 THE ROCKY MOUNTAIN COOK BOOK. 
 
 stiff foam, mix togetlier, turn into a glass, add a tea- 
 spoonful of rum or brandy, or both may be used, stir 
 or shake all together, add a little grated nutmeg. 
 Whipped cream may be used instead of the milk. 
 Add more sugar and rum if desired. 
 
 MILK PUNCH. 
 
 Add to a glass of milk a tablespoonful of sherry, 
 rum or brandy, sweeten to taste, shake, or mix well, 
 put a little nutmeg on top. 
 
 GRAPE JUICE. 
 
 Add one quart of water to four quarts of grapes 
 that have been washed and removed from the stems. 
 Let them come slowly to the boiling point and set on 
 the stove for fifteen minutes, then strain through a 
 thick cloth, return the liquid to the fire, let it come to 
 tlie boiling point, turn into glass jars and seal. 
 
 RASPBERRY VINEGAR. 
 
 Turn over four quarts of ripe raspberries one 
 quart of vinegar. Let remain for twenty-four hours, 
 then strain through a cheese cloth, turn the liquor 
 over four quarts more of fresh raspberries ; let stand 
 for twenty-four hours ; again strain out the juice, 
 and to each two cups of juice add two cups of sugar. 
 Boil for twenty minutes, turn into bottles, cork 
 when cold. When used, dilute, using three parts of 
 water. 
 
THE ROCKY MOUNTAIN COOK BOOK. 307 
 
 INVALID COOKERY. 
 
 !N'otliing but the best of cooking should be served 
 to the sick. 
 
 First. — The greatest care should be taken in se- 
 lecting the best materials. 
 
 Second — The greatest care should be taken in 
 cooking them. 
 
 Third. — The food should be served on the dainti- 
 est of china and glass, and the freshest of linen. 
 
 Fourth. — Those whose profession it is to care for 
 the sick are not competent to cook for them until 
 they have had thorough instruction in the art by a 
 professional teacher. Cooking should be an import- 
 ant adjunct of nurse training. A very great deal de- 
 pends upon the patient being properly nourished dur- 
 ing convalescence, and if the food is not well cooked 
 it cannot easily be digested, the materials are spoiled, 
 and the result of nourishing the patient is not ob- 
 tained. Cooking eggs in various ways, broiling (see 
 broiled steak), bread making, soups, fancy dishes and 
 ices are found in the book. 
 
 TO MAKE TOAST. 
 
 Select bread that is fully twelve hours old (if 
 newer bread has to be used, cut in thin slices and set 
 in the oven to dry out the moisture before toasting. 
 If moist bread is used to toast, the inside will be soft 
 and indigestible), cut in thin slices, cut off the crust 
 unless preferred on, toast slowly a delicate brown on 
 
308 THE ROCKY MOUNTAIN COOK BOOK. 
 
 both sides, butter while warm, and serve only while 
 it is fresh. 
 
 CREAM FOR CREAM TOAST. 
 
 Scald one cup of milk in the double boiler; melt 
 in a sauce pan two tablespoonfuls of butter; when 
 melted stir into it two tablespoonfuls of sifted flour 
 (level), pour onto it a little of the hot milk, stirring 
 until smooth, then the rest of the milk ; turn all back 
 in the double boiler and cook ten minutes. This way 
 the flour is thoroughly cooked, and if well stirred can 
 not be lumpy. 
 
 TO MAKE TEA. 
 
 Use only freshly boiled water. Scald the teapot. 
 Put the dry tea into a strainer and let the cold water 
 run through to wash out the dust. Put the tea in 
 the teapot, pour the boiling water over it ; set on the 
 back of the stove to steep five minutes. Pour the tea 
 from the grounds into a hot pot and serve at once. 
 The amount of tea to be used depends upon the 
 strength required. 
 
 COCOA. 
 
 Heat two cups of milk in the double boiler; 
 when scalded add two tablespoonfuls of cocoa, one of 
 sugar, and a few grains of salt. Dissolve the cocoa, 
 sugar and salt in a little boiling water, stir into the 
 hot milk, cook for fifteen minutes, beat with the Do- 
 ver beater for a minute and serve at once. 
 
 TO COOK AN EGG IN THE SHELL. 
 
 If the egg is to be served soft in the shell (the 
 white cooked and the yolk soft), place the egg in a 
 
THE ROCKY MOUNTAIN COOK BOOK. 309 
 
 sauce pan, cover with water that has come to the 
 boil, set on the back of the stove for ten minutes 
 (where it won't boil), or cover the egg with cold 
 water, place on the front of the stove and allow it to 
 just reach the boiling point; remove from the water 
 at once. Eggs cooked in this way are easily di- 
 gested; the white is of a jelly-like consistency, not 
 hard and horny as when boiled. To cook the egg 
 hard, let remain in the water longer. 
 
 TO COOK CEREALS. 
 
 Cereals should be thoroughly cooked. It is best 
 to use a double boiler, as cereals being starchy will 
 easily stick on. Put the cereal in the double boiler, 
 with a little salt, a half teaspoonful to a cup of the 
 dry cereal, cover with boiling water and cook fast on 
 the top of the stove for Rve minutes, stirring a little 
 to prevent sticking; then place in the boiler and 
 cook for a half hour, anyway. Some cereals require 
 longer cooking. ivTow many of them go through a 
 steaming process before being put on the market, 
 so that the -^Ye minutes of hard boiling and the half 
 hour cooking in the double boiler is all that is re- 
 quired. The cooking of rice and all kinds of cereals 
 are minutely given in the book. 
 
 TO COOK CORN STARCH OR TAPIOCA. 
 
 Heat the milk in double boiler; when scalded add 
 the com starch that has been mixed smooth the thick- 
 ness of cream with a little cold milk and a little salt. 
 Stir into the hot milk and cook for twenty minutes 
 before sugar or eggs are added. Various ways for 
 
310 THE ROCKY MOUNTAIN COOK BOOK. 
 
 cooking corn starcli and tapioca are given in tlie 
 book. Wash the tapioca and add to the hot milk, 
 stirring frequently. 
 
 CORN STARCH GRUEL. 
 
 Scald two cups of milk in a double boiler ; mix a 
 tablespoonful of corn starch with a little cold milk 
 and an eighth of a teaspoonful of salt; stir into the 
 hot milk and cook for twenty minutes, stirring fre- 
 quently. If too thick, add a little hot milk; flavor 
 with a little sugar and nutmeg, or lemon or orange 
 juice. 
 
 Make arrowroot gruel the same as corn starch. 
 
 MILK PORRIDGE. 
 
 1 cup of milk. 
 
 1 tablespoonful of flour. 
 
 1 dozen raisins, quartered. 
 Vs teaspoonful of salt. 
 
 Scald the milk in double boiler, rub the flour to 
 a thin paste with a little cold milk, add to the hot 
 milk with the salt, stir till smooth ; cook twenty min- 
 utes. The raisins should be washed in cold water, 
 quartered and boiled for ten minutes, letting the 
 water boil out, then add to the milk after the flour 
 has been put in. Flavor with a little sugar and nut- 
 meg. 
 
 CRACKER GRUEL. 
 
 Brown fresh crackers in the oven until a light 
 brown is reached. Roll very fine; use two table- 
 spoonfuls of the powdered cracker, one-half cup boil- 
 ing water and one-half cup hot milk, speck of salt; 
 stir the cracker crumbs in the milk and water, add 
 salt, let boil for one minute. A little sugar and fla- 
 voring may be added. 
 
THE ROCKY MOUNTAIN COOK BOOK. 311 
 
 CORN MEAL GRUEL. 
 
 2 tablespoonfuls of corn 
 
 meal. 
 1 tablespoonful of flour. 
 
 y2 teaspoonful of salt. 
 2 cups of milk or water. 
 
 If milk is used, heat in double boiler to prevent 
 burning. Mix the meal, flour and salt to a smooth 
 paste with a little cold water, pour onto it the milk 
 or boiling water, a little at a time, stirring rapidly. 
 When smooth the liquid can be added more rapidly. 
 Let cook for thirty minutes. It can be thinned with 
 hot milk and flavored with a little sugar, nutmeg or 
 lemon. 
 
 OATMEAL GRUEL. 
 
 2 cups boiling water. I ^ teaspoonful salt. 
 
 2 tablespoonfuls oatmeal, j 
 
 Boil all together for one hour; add more boiling 
 water if necessary, strain. Serve with hot milk or 
 cream. 
 
 RICE WATER. 
 
 1 tablespoonful of rice. 
 1 quart of cold water. 
 
 ^ teaspoonful of salt. 
 
 Put the well-washed rice and salt in the cold 
 water ; let cook for one hour or until it is soft. A lit- 
 tle cream, sugar and flavoring may be added. 
 
 BARLEY WATER (Mrs. Lincoln). 
 
 1 tablespoonful pearl bar- 
 ley. 
 3 blocks of sugar. 
 
 y2, lemon. 
 
 1 quart boiling water. 
 
 Wash the barley in cold water ; put barley, sugar 
 and lemon into the boiling water; let it stand cov- 
 
312 THE ROCKY MOUNTAIN COOK BOOK. 
 
 ered on the back of the stove for three hours, then 
 strain it and serve. Currant jelly or orange juice 
 may be used instead of the lemon. This is a valua- 
 ble demulcent for colds and affections of the chest. 
 
 TOAST OR CRACICER WATER. 
 
 Toast in the oven bread crumbs or crackers very 
 brown, but do not burn. To a cup of cnmibs or 
 crackers, add one cup of cold water ; let stand for one 
 hour, then strain, add cream and sugar to taste. 
 
 SLIPPERY ELM TEA. 
 
 Poiir one cup of boiling water over one teaspoon- 
 ful of the powdered slippery elm, or a little of the 
 bark. When cool, strain, flavor with lemon juice 
 and sugar. Serve cold. 
 
 BEEF TEA. 
 
 Remove the fat from one pound of round steak, 
 cut in small pieces, put in a glass jar, add one cup of 
 cold water; set the jar in cold water, after being 
 closely covered; heat very slowly, taking fully an 
 hour or more, or till the meat is white ; strain, press- 
 ing the meat to obtain all the juice; season with salt. 
 
 BEEF JUICE. 
 
 Remove the fat from a slice of the round of 
 beef, wipe with a cloth that has been dipped in warm 
 water. Broil for a few seconds to start the juice. 
 Cut the meat in small pieces, press through a meat 
 press. Pour boiling water through the press just 
 before using it. Season with salt. 
 
THE ROCKY MOUNTAIN COOK BOOK. 313 
 
 LAMB BROTH. 
 
 Cut lean, juicy meat in incli pieces, cover witli 
 cold water; let stand for half an hour, then put on 
 the stove and heat gradually. Cook slowly after it 
 begins for a half hour. Salt, peppercorns and a 
 small onion may be added when it is put on the 
 stove. Strain, season if more is needed, add a little 
 well-cooked rice. The fat should be all skimmed 
 off before serving. Do not skim until the broth is 
 strained. 
 
 CHICKEN BROTH. 
 
 The best flavor and most nourishment is obtained 
 from an old chicken. Cut apart the joints, remove 
 all the fat that is possible. Cover the chicken 
 with cold water, let stand for a half hour, then put 
 on the stove where it will heat slowly. Simmer till 
 the meat is cooked from the bones ; add salt, pepper- 
 corns and a small onion when put on the stove. 
 Strain before serving. Remove the fat and add a 
 little well-cooked rice. 
 
 ACID DRINKS, 
 
 Pour boiling water onto any kind of acid berries ; 
 when cold, serve, or dissolve acid jelly in cold water. 
 Barberry and currant are especially good. 
 
 TAMARINDS WATER. 
 
 Boil one-half cup of tamarinds in three pints of 
 boiling water for one hour; cool; sweeten a little if 
 cared for. 
 
314 THE ROCKy MOUNTAIN COOK BOOK. 
 
 LEMONADE. 
 
 Juice of a small lemon, cutting off a thin slice to 
 put in the glass ; one glass of ice water, one table- 
 spoonful of sugar, or, much better, a little sugar 
 sjrup. 
 
 ORANGEADE. 
 
 Make tlie same as lemonade, using the juice of 
 half a lemon and half an orange. 
 
 FLAXSEED LEMONADE (Mrs. Lincoln). 
 
 Pour one quart of boiling water over four table- 
 spoonfuls of whole flaxseed and steep three hours ; 
 strain, add the juice of two lemons, sweeten to taste; 
 add a little more water if the liquid seems thick. 
 This is soothing to colds. 
 
 ALBUMENIZED WATER. 
 
 Beat the white of one egg; slightly; mix with a 
 glass of cold water; flavor with brandy, wine, lemon 
 or orange juice, as directed. 
 
 ALBUMENIZED MILK. 
 
 Shake the white of an egg and a glass of milk in 
 a jar or shaker until they are mixed thoroughly, 
 sweeten, and flavor to taste. 
 
 MUSTARD POULTICE. 
 
 Use one-fourth as much commeal as mustard; 
 mix to a consistency to spread with warm water. 
 
 FLAXSEED POULTICE. 
 Hix the ground flaxseed with hot water. 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 315 
 
 GENERAL INDEX. 
 
 Milk Bread 
 
 Milk Bread (with sponge) 
 Water Bread . . . 
 Whole Wheat Bread 
 Graham Bread . . , 
 
 Rye Bread 
 
 Rolled Oats Bread , 
 Parker House Rolls 
 
 BREADS. 
 
 Page 
 5 
 
 Page 
 
 . 7 
 . 7 
 
 Bread Sticks .... 
 Cinnamon Rolls . . 
 To make Crescents .... 8 
 
 Bunns 8 
 
 Squash Bread 9 
 
 Corn Meal Bread 9 
 
 French Rolls 9 
 
 Beaten Biscuit 
 
 BREADS WITH BAKING POWDER. 
 
 Baking Powder Biscuits . . 11 
 
 Entire Wheat Biscuits . . 11 
 
 Cream Scones 11 
 
 German Coffee Cake ... 12 
 
 Short Cake 12 
 
 Cream Muffins 13 
 
 Rice Muffins 13 
 
 Boston Brown Bread ... 13 
 
 Brown Bread (sour milk) . 13 
 
 Muffins 14 
 
 Muffins, Rye 14 
 
 Muffins, entire Wheat ... 14 
 
 Muffins, Graham 14 
 
 Pop-Overs 14 
 
 Rusks 15 
 
 Zwieback 15 
 
 Sally Lunns 15 
 
 Corn Cake 16 
 
 Corn Cake (Mrs. Lincoln) . 16 
 Corn Cake, Spider (Miss 
 
 Parloa 16 
 
 Corn Meal Mush 17 
 
 Corn Meal Jems (Parker 
 
 House) 17 
 
 Spoon Bread 17 
 
 GRIDDLE CAKES. 
 
 Griddle Cakes 18 
 
 Griddle Cakes (corn meal) . 18 
 Griddle Cakes (entire 
 
 wheat) 18 
 
 Flannel Cakes 18 
 
 Griddle Cakes (rice) ... 18 
 
 Pancakes 19 
 
 Waffles 19 
 
 Lemon Syrup 19 
 
 To Boil Rice 
 
 CEREALS. 
 . 19 ! Rice (steamed) 
 
 20 
 
 SOUPS. 
 
 General Rules for Soup 
 
 Stock 21 
 
 Caramel, for coloring Soups 
 
 and Sauces 22 
 
 To Clear Soup Stock ... 22 
 
 Garnishes for Soups .... 22 
 
 Croutons 22 
 
 Egg Balls 22 
 
 Marrow Balls 23 
 
 Noodles 23 
 
 Royal Custard to serve with 
 
 Consomm^ 24 
 
316 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Page 
 
 Force Meat Balls 24 
 
 Brown Soup Stock .... 24 
 
 White Stock 25 
 
 White Soup 25 
 
 Consomm^ 25 
 
 Julienne 25 
 
 Macaroni or Vermicelli Soup 26 
 
 Bouillon 26 
 
 Tomato Soup 26 
 
 Page 
 
 Vegetable Soup 26 
 
 Mock Turtle Soup 27 
 
 Ox Tail Soup 27 
 
 Mullagatawny Soup .... 28 
 
 Black Bean Soup 28 
 
 Clam Bouillon 29 
 
 Scotch Broth 29 
 
 Mutton Broth 29 
 
 Chicken Broth 30 
 
 CREAM SOUPS. 
 
 Oyster Soup . . 
 Potato Soup . . 
 Mock Bisque Soup 
 Split Pea Soup . 
 Green Pea Soup 
 
 30 
 30 
 31 
 31 
 31 
 
 Green Corn Soup 32 
 
 Clam Chowder 32 
 
 Cream of Clam Soup ... 33 
 
 Asparagus Soup 33 
 
 Peanut Soup 34 
 
 Almond Soup 34 
 
 Mushroom Soup 34 
 
 Mushroom Stock Soup ... 35 
 
 Bermuda Soup 35 
 
 Spinach Soup 35 
 
 Cream of Cauliflower Soup . 36 
 
 Cream of Stock Soup ... 36 
 
 SUMMER SOUPS. 
 
 Strawberry Soup 37 
 
 Raspberry, Currant and 
 Gooseberry Soup .... 37 
 
 Plum, Cherry, Pineapple 
 
 and Peach Soup 37 
 
 Orange Soup 37 
 
 FISH. 
 
 To Skin and Bone a Fish . 38 
 
 To Boil Fish 38 
 
 To Broil Fish 39 
 
 To Bake Fish 39 
 
 Stuffing for Fish 40 
 
 To Bake a Whole Fish . . 40 
 
 To Cook Smelts 40 
 
 Fillets Baked with Toma- 
 toes 41 
 
 Stuffed Fillets or Sliced 
 
 Fish 41 
 
 Boiled Salmon 41 
 
 Salmon Cutlets 41 
 
 Fish Timbale 42 
 
 Planked Shad and Potato 
 
 Roses 42 
 
 Casserole of Fish 43 
 
 Creamed Fish Served in 
 
 Mashed Potato Case . . 43 
 
 Cream Salt Fish 43 
 
 Salt Fish Balls 43 
 
 Salmon Fish Balls .... 44 
 
 SHELL FISH. 
 
 Oysters, Raw 45 
 
 Ovsters, Cooked in the 
 
 Shell 45 
 
 Oysters. Served in Ice ... 46 
 
 Fried Oysters 46 
 
 Broiled Oysters 46 
 
 Oyster Cocktail 47 
 
 Panned Oysters 47 
 
 Creamed Oysters 47 
 
 Oysters in Shells or Ram- 
 
 quin Dishes 48 
 
 To Butter Crumbs .... 48 
 
 Scolloped Oysters 48 
 
 Pigs in Blanket 48 
 
 Ovsters in Batter 48 
 
 Little Neck Clams .... 49 
 
 Roasted Clams 49 
 
 Steamed Clams 49 
 
 Clams in Batter 49 
 
 Scollops 49 
 
 Crabs 49 
 
 Soft Shell Crabs 50 
 
 Boiled Crabs 50 
 
 Deviled Crabs 50 
 
 Fried Frogs' Legs .... 50 
 
 Deviled Shrimp 51 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 317 
 
 Lobsters 
 
 To Boil a Lobster . . 
 To Open a Lobster . . 
 To Broil a Live Lobster 
 Plain Lobster .... 
 
 Page 
 
 51 
 51 
 51 
 52 
 52 
 
 Page 
 
 Saute Lobster 52 
 
 Creamed Lobster 52 
 
 Deviled Lobster 53 
 
 Lobster a la Newburg ... 53 
 
 MEATS. 
 
 To Roast Beef 54 
 
 Rolled Roast 54 
 
 Searing 54 
 
 Gravy for Roast Beef ... 55 
 
 Yorkshire Pudding .... 55 
 
 Fillet of Beef 55 
 
 Braised Beef or Pot Roast . 56 
 
 Beef a la Mode 56 
 
 Beef Stew with Dumplings . 57 
 
 Dumplings 58 
 
 Meat Pie 58 
 
 Warmed-Over Beef .... 58 
 
 Rolled Stuffed Flank ... 58 
 
 Boiled Dinner 59 
 
 Pressed Corn Beef .... 60 
 
 Corn Beef Hash 60 
 
 Vegetable Hash 60 
 
 Spiced Beef 60 
 
 Broiled Beef Steak .... 61 
 
 Broiled Fillet of Beef ... 61 
 
 Hamburg Steak 61 
 
 Beef Tongue 62 
 
 Smoked Tongue 62 
 
 Fresh Tongue 62 
 
 Tongue in Jelly 62 
 
 PORK. 
 
 Roast Pig 63 
 
 Roast Pork 63 
 
 Pork Chops 63 
 
 Bacon 64 
 
 Fried Apples 64 
 
 Broiled Ham and Eggs . . 64 
 
 Fried Ham 64 
 
 Boiled Ham 64 
 
 Baked Ham 65 
 
 Sausages 65 
 
 To Try Out Lard 65 
 
 Boston Baked Pork and 
 
 Beans 66 
 
 MUTTON AND LAMB. 
 
 Roast Leg of Mutton ... 67 
 
 Roast Loin of Mutton ... 67 
 
 Crown Roast 67 
 
 Roast Saddle of Mutton . . 68 
 Roast Leg of Mutton, 
 
 stuffed 68 
 
 Boiled Leg of Mutton ... 68 
 
 Ragout of Mutton . . 
 Curry of Mutton . . . 
 Mutton and Lamb Chops 
 French Chops .... 
 Chops in Paper Cases . 
 Roast Spring Lamb . . 
 Boiled Lambs' Tongues 
 
 69 
 69 
 69 
 70 
 70 
 70 
 70 
 
 VEAL. 
 
 Roast Veal 71 
 
 Stuffed Shoulder of Veal . . 71 
 
 Stuffing 71 
 
 Veal Cutlets 72 
 
 Veal Cutlets, with cream . 72 
 
 Veal Stew 72 
 
 Veal Pot Pie 73 
 
 Veal Loaf 73 
 
 Scolloped Veal 73 
 
 Braised Calf's Liver .... 74 
 
 Broiled Liver 74 
 
 Calf's Heart Roasted ... 74 
 
 Sweetbreads 75 
 
 Calf's Head with Brain 
 
 Sauce 75 
 
 To Prepare Sweetbreads . . 75 
 
 Fried Sweetbreads .... 76 
 
 Larded Sweetbreads ... 76 
 
 Creamed Sweetbreads ... 76 
 Sweetbreads served in 
 
 Ramkin Dishes or Shells . 76 
 
 Tripe 76 
 
 Broiled Tripe 77 
 
 Tripe in Batter 77 
 
 Batter 77 
 
318 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 POULTRY. 
 
 Page 
 
 Poultry and Game .... 78 
 
 To Clean and Truss Poultry 78 
 To Stuff and Truss a Fowl 
 
 for Roasting 79 
 
 Giblet Sauce "80 
 
 To Dress Fowls or Birds 
 
 for Broiling 80 
 
 To Bone a Bird, Fowl or 
 
 Turkey 80 
 
 Forcemeat for Stuffing 
 
 Boned Fowls 81 
 
 To Boil Fowl 82 
 
 Braised Chicken 82 
 
 Broiled Spring Chicken . . 82 
 
 To Broil a Turkey .... 83 
 
 Panned Chicken 83 
 
 Fricassee Chicken 84 
 
 Chicken Stew with Dump- 
 lings 84 
 
 Page 
 
 Chicken Curry 84 
 
 Spanish Chicken 85 
 
 Chicken Fritters 85 
 
 Stuffed Chicken or Turkey 
 
 Legs 85 
 
 Chicken a la Maryland . . 86 
 
 Chicken Souffle 86 
 
 Planquette of Chicken . . 87 
 
 Chicken a la Bechamel . . 87 
 
 Chicken Pie 88 
 
 Veal Pie 88 
 
 Chopped Puff Paste for 
 
 Chicken Pie 89 
 
 Roast Goose 89 
 
 Potato Stuffing 89 
 
 Roast Tame Duck .... 90 
 
 Ovster Stuffing 90 
 
 Chestnut Stuffing 90 
 
 GAME. 
 
 Canvasback and Redhead 
 
 Ducks 91 
 
 Salmi of Duck or Game . . 91 
 
 Larded Grouse 92 
 
 Potted Pigeons 92 
 
 Roast Pigeons or Squabs . 92 
 
 Quails Broiled 93 
 
 Quails Roasted 93 
 
 Woodcock Roasted 
 
 
 
 93 
 
 Venison Roasted . . 
 
 
 
 94 
 
 Venison Steak . . . 
 
 
 
 94 
 
 Roasted Partridge 
 
 
 
 94 
 
 Stewed Pigeons . . 
 
 
 
 94 
 
 Pigeons in Cassarole 
 
 
 
 95 
 
 Hot Pigeon Pie . . . 
 
 
 
 95 
 
 ENTREES. 
 
 Croquettes 96 
 
 Chicken Croquettes .... 96 
 Sauce for Croquette Mix- 
 ture 97 
 
 To Prepare the Egg and 
 
 Crumbs for Croquettes . . 97 
 
 To mould Croquettes ... 98 
 
 To Fry Croquettes .... 98 
 
 Sweetbread Croquettes . . 98 
 
 Mushroom Croquettes ... 99 
 
 Nut Croquettes 99 
 
 Egg Croquettes 99 
 
 Cheese Croquettes . . . . 99 
 
 Hominy or Rice Croquettes 100 
 Corn Meal Mush to Serve 
 
 with Game 100 
 
 Macaroni and Spaghetti 
 
 Croquettes 
 Oyster Croquettes 
 Shad Roe Croquettes 
 Lobster Cutlets . . 
 Salmon Cutlets . . 
 Clam Croquettes . . 
 
 100 
 100 
 101 
 101 
 101 
 102 
 
 Sweet and White Potato 
 
 Croquettes 102 
 
 Potatoes in Surprise . . . 102 
 
 Celery Croquettes .... 102 
 
 To Prepare Mushrooms . . 103 
 
 Saut6 Mushrooms .... 103 
 
 Creamed Mushrooms . . . 103 
 
 Mushrooms a la Poulette . 104 
 
 Broiled Mushrooms . . . 104 
 
 To Prepare Calf's Brains . 104 
 
 Chicken a la Duxelle . . . 104 
 
 Pressed Chicken 105 
 
 Scolloped Chicken or Tur- 
 key 105 
 
 Chicken Timbale 105 
 
 Individual Moulds .... 106 
 Macaroni Timbale .... 106 
 Honeycomb Timbale . . . 106 
 Macaroni and Cheese Tim- 
 bale 107 
 
 Ham Timbales 107 
 
 Boudans 107 
 
 Aspic Jelly 108 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 319 
 
 Page 
 
 To Mould in Aspic Jelly . 108 
 
 To Unmould Jelly .... 109 
 
 Chicken Chartreuse ... 109 
 
 Chicken Terrapin .... 109 
 
 Mock Terrapin 110 
 
 Chickens, Pigeons or Game 
 
 of any kind in Casserole 110 
 
 Chicken Livers Ill 
 
 Salmi of Duck or Game . Ill 
 
 Meat Pie 112 
 
 Meat Pie (No. 2) 112 
 
 Beef Loaf 112 
 
 Page 
 
 Spanish Rice 112 
 
 Ragout of Mutton or Lamb 113 
 
 Liver Loaf 113 
 
 To Broil Venison Steak . . 114 
 
 Sweetbreads a la Touraine 114 
 
 Ham Puffs 114 
 
 Terrapin 115 
 
 To Prepare Terrapin . . 115 
 
 Stewed Terrapin 116 
 
 Terrapin a la Newburg . . 116 
 Cocktail of Little Neck 
 
 Clams and Oysters ... 116 
 
 FRITTERS. 
 
 Fritter Batter 116 
 
 Oyster Fritters 117 
 
 Clam Fritters 117 
 
 Banana Fritters .... 117 
 
 Orange Fritters 117 
 
 Peach Fritters 117 
 
 Apple Fritters 117 
 
 Vegetable Fritters .... 118 
 
 Queen Fritters 118 
 
 Sauce for Fritters .... 118 
 Batter for Timbale Cases or 
 
 Fontage Cups 118 
 
 Bread Boxes 119 
 
 VEGETABLES. 
 
 To Boil Potatoes 120 
 
 Old Potatoes 121 
 
 New Potatoes 121 
 
 Mashed Potatoes 121 
 
 121 
 122 
 122 
 122 
 122 
 123 
 123 
 123 
 323 
 
 Riced Potatoes .... 
 
 Potato Cakes 
 
 Potato Roses 
 
 Potato Souffle 
 
 Creamed Potatoes . . . 
 Scolloped Potatoes . . . 
 Delmonico Potatoes . . 
 Potatoes a la Bechamel 
 Viennese Potatoes . . . 
 Mashed Potatoes Milanese 124 
 
 Potato Balls 124 
 
 Fried Potato Balls and 
 
 Straws 124 
 
 French-fried Potatoes . . 125 
 
 Potato Nests 125 
 
 Waldorf Potatoes .... 125 
 
 Potato Chips 125 
 
 Hashed Browned Potatoes 126 
 
 Fried Potatoes 126 
 
 Franconia Potatoes ... 126 
 Lyonnaise Potatoes ... 126 
 Broiled Potatoes .... 126 
 Baked Sweet and White 
 
 Potatoes 127 
 
 Stuffed Potatoes 127 
 
 Stuffed Potatoes (No. 2) . 127 
 Sweet Potatoes, Southern 
 
 style 127 
 
 Greens 128 
 
 Spinach 128 
 
 Sinach Soufflg 128 
 
 Cabbage 129 
 
 Cabbage Baked with 
 
 Cheese 129 
 
 Routh Krouth 129 
 
 Cauliflower 129 
 
 Brussels Sprouts 130 
 
 Asparagus . . 
 Asparagus Loaf 
 Artichokes 
 
 130 
 130 
 131 
 
 Egg Plant 131 
 
 Stuffed Egg Plant .... 131 
 
 Salsify or Oyster Plant . . 131 
 
 Raw Tomatoes 132 
 
 Stewed Tomatoes .... 132 
 
 Scolloped Tomatoes ... 132 
 
 Stuffed Tomatoes .... 132 
 Tomatoes Stuffed with 
 
 Cheese 133 
 
 Curried Tomatoes .... 134 
 Tomatoes with Celery 
 
 Sauce 134 
 
 To Prepare Peppers for 
 
 Stuffing 134 
 
 Peppers Stuffed with Oys- 
 ters 134 
 
 Peppers Stuffed with 
 
 Sweetbreads 134 
 
 Broiled Tomatoes .... 135 
 
 Chestnut Pureg 135 
 
 Boiled Onions 135 
 
 Roasted Onions 136 
 
320 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Page 
 
 Fried Onions 136 
 
 Scolloped Onions 136 
 
 Stuffed Spanish Onions . . 136 
 
 Carrots 136 
 
 Turnips 137 
 
 Parsnips 137 
 
 Fried Parsnips 137 
 
 Beets 137 
 
 Corn on the Ear . . . . 137 
 
 Succotash 138 
 
 Green Peas 138 
 
 String Beans 138 
 
 Shelled Beans 138 
 
 Dried Lima Beans .... 139 
 
 Celery 139 
 
 Creamed Celery 139 
 
 Winter Squash 139 
 
 Baked Squash 139 
 
 Summer Squash 139 
 
 Corn Mock Oysters .... 140 
 Sweet Corn in Cream with 
 
 Cheese 140 
 
 Macaroni, Spaghetti and 
 
 Vermicelli 140 
 
 To Cook Macaroni .... 140 
 Baked Macaroni with 
 
 Cheese 141 
 
 Macaroni with Tomato or 
 
 other Sauces 141 
 
 Macaroni and Eggs . . . 141 
 
 Spaghetti 141 
 
 SAUCES. 
 
 Drawn Butter Sauce (for 
 
 Fish) 142 
 
 Caper Sauce 143 
 
 White or Cream Sauce . . 143 
 
 Shrimp Sauce 143 
 
 Egg Sauce 143 
 
 Lobster Sauce 143 
 
 Oyster Sauce 144 
 
 Celery Sauce 144 
 
 Mushroom Sauce 144 
 
 Mushroom Sauce (canned 
 
 Mushrooms) 144 
 
 Sauce Piquante 145 
 
 Allemande Sauce 145 
 
 Bechamel Sauce 145 
 
 Poulette Sauce 145 
 
 Curry Sauce 146 
 
 Bread Sauce 146 
 
 Hollandaise 146 
 
 Horseradish 146 
 
 Cucumber Sauce 147 
 
 Mint Sauce 147 
 
 Mustard Sauce 147 
 
 Mustard Sauce 147 
 
 Champagne Sauce .... 147 
 
 Maitre d'Hotel Sauce ... 148 
 
 Espagnole Sauce 148 
 
 Brown Sauce 148 
 
 Brown Mushroom Sauce . 149 
 
 Sauce Poinade 149 
 
 Brown Sauce Piquante . . 149 
 
 Robert Sauce 149 
 
 Currant Jelly Sauce ... 149 
 
 Olive Sauce 149 
 
 Flemish Sauce 149 
 
 Spanish Sauce 150 
 
 Tomato Sauce (No. 1) . . 150 
 
 Tomato Sauce (No. 2) ... 150 
 
 Chestnut Sauce 150 
 
 Port Wine Sauce 150 
 
 Giblet Sauce 150 
 
 Cranberry Sauce 150 
 
 Apple Sauce 150 
 
 Plain Hot Pudding Sauce . 152 
 
 Brown Sugar Sauce . . . 152 
 
 Molasses Sauce 152 
 
 Caramel Sauce 153 
 
 Hot Fruit Sauce 153 
 
 Creamy Sauce 153 
 
 Egg Sauce 153 
 
 Foamy Sauce 154 
 
 Hard Sauce 154 
 
 Sabayon Sauce 154 
 
 Wine Sauce 154 
 
 Wine Sauce (No. 2) .... 155 
 
 Lemon Sauce 155 
 
 Pineapple Sauce 155 
 
 Richelieu Sauce 155 
 
 Golden Sauce 156 
 
 Orange Sauce 156 
 
 Syrup Sauces 156 
 
 Chocolate Sauce 156 
 
 Maple Sugar Sauce . . . 156 
 
 Coffee Sauce 157 
 
 CHEESE DISHES. 
 
 Cottage Cheese 158 
 
 Cheese Souffle 158 
 
 Cheese Crackers 158 
 
 Cheese Water Crackers . . 158 
 
 Welsh Rarebit (No. 1) . . 159 
 
 Welsh Rarebit (No. 2) . . 159 
 
 Cheese Timbales 159 
 
 Frozen Cheese 160 
 
 Cheese Balls 160 
 
 Cheese Pudding 160 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 321 
 
 SALADS. 
 
 Page 
 
 To Prepare the Greens . , 161 
 
 To Prepare Meat for Salad 161 
 
 To Marinate 162 
 
 Some Things that can be 
 
 Served with a Salad . . 162 
 
 Radish Roses 162 
 
 Radish Tulips 1G2 
 
 French Dressing .... 162 
 
 Mayonnaise Dressing . . . 163 
 
 Cooked Salad Dressing . . 163 
 Cooked Salad Dressing 
 
 (No. 2) 164 
 
 Cooked Salad Dressing 
 
 (No. 3) 164 
 
 Wine Salad Dressing . . . 164 
 
 Sour Cream Dressing . . 164 
 
 Tartare Sauce 165 
 
 Bearnaise Sauce 165 
 
 Lettuce and Watercress 
 
 Salad 165 
 
 Celery Salad 166 
 
 Chicken Salad 166 
 
 Moulded Chicken Salad . . 166 
 Moulded Chicken Salad 
 
 (No. 2) 167 
 
 Moulded Chicken Salad 
 
 (No. 3) 168 
 
 Moulded Chicken Salad 
 
 (No. 4) 168 
 
 Moulded Chicken Salad 
 
 (No. 5) 168 
 
 Moulded Celery and Wal- 
 nut Salad 168 
 
 Moulded Sweetbread and 
 
 Cucumber Salad .... 169 
 
 Moulding Salads 169 
 
 To Garnish with Curled 
 
 Celery 169 
 
 To Unmould Jelly .... 169 
 
 Tomato Jelly 170 
 
 Salads to Serve in Whole 
 
 Tomatoes or Peppers . . 170 
 
 Celery Jelly 171 
 
 To Prepare Whole Toma- 
 toes for Salad 171 
 
 Cucumber Salad (to Serve 
 
 with Fish) 171 
 
 Page 
 
 Cucumber Salad 171 
 
 Cucumber Salad (No. 2) . . 172 
 Cucvxmber and Tomato 
 
 Salad 172 
 
 Cucumber and Tomato 
 
 Salad (No. 2) 172 
 
 Orange Salad 172 
 
 Grape Fruit Salad (to 
 
 Serve with Game) ... 173 
 Russian Salad (No. 1) , . 173 
 Russian Salad (No. 2) . . 173 
 String Bean Salad ... 173 
 
 Asparagus Salad 174 
 
 Potato Salad 174 
 
 Lobster Salad 174 
 
 Fish Salads 174 
 
 Oyster Salad 173 
 
 Waldorf Salad 175 
 
 Pineapple Salad 175 
 
 A Fruit Salad Served in 
 
 Cantaloupe 175 
 
 Other Fruit Salads (No. 1) 176 
 Fruit Salad (No. 2) .... 176 
 Fruit Salad (No. 3) .... 176 
 
 Grape Salad 176 
 
 Mandarin Salad (Dinner 
 
 Salad) 177 
 
 Nut and Cucumber Salad . 177 
 Cucumber and Radish 
 
 Salad 177 
 
 Chicken and Mushroom 
 
 Salad 177 
 
 Salmon and Cucumber 
 
 Salad 178 
 
 Truffle Salad (Dinner 
 
 Salad) 178 
 
 Egg Salad 178 
 
 Egg Salad (No 2) .... 178 
 Egg Salad (No. 3) .... 179 
 Water Lily Salad .... 179 
 
 Cheese Salad 179 
 
 Bird's Nest Salad .... 179 
 Cream Cheese Salad ... 180 
 American Cream Cheese 
 
 Salad 180 
 
 Cold Slaw 180 
 
 EGGS. 
 
 Eggs Cooked in the Shell 
 (No 1) 181 
 
 Eggs Cooked in the Shell 
 (No. 2) 181 
 
 Eggs Cooked in the Shell 
 (No. 3) 181 
 
 Poached Eggs 181 
 
 Poached Eggs (No. 2) . . 182 
 
 Poached Eggs (No. 3) . . . 182 
 
 Fried Eggs 182 
 
 Scrambled Eggs 183 
 
 Shirred Eggs 183 
 
 Eggs Cocotte 183 
 
 Omelets 184 
 
322 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Page 
 
 Omelets (No. 1) 184 
 
 Omelets (No. 2) 184 
 
 Cheese Omelet 185 
 
 Rum Omelet 185 
 
 Herb Omelet 185 
 
 Ham Omelet 185 
 
 Pea Omelet 186 
 
 Tomato Omelet 186 
 
 Jelly Omelet 186 
 
 Orange Omelet 186 
 
 Pineapple Omelet ... .186 
 Eggs Cooked in Whole 
 
 Tomatoes 187 
 
 Page 
 
 Eggs in Green Peppers . . 187 
 
 Eggs en Coquille .... 187 
 Poached Eggs a la Hol- 
 
 landaise 188 
 
 Poached Eggs with Celery 
 
 Sauce 188 
 
 Egg Balls to Serve in Soup 188 
 
 Egg Timbales 188 
 
 Curried Eggs 189 
 
 Curried Eggs (No. 2) . . . 189 
 
 Stuffed Eggs (No. 1) . . . 189 
 
 Stuffed Eggs (No. 2) ... 190 
 
 Eggs with Cheese .... 190 
 
 SANDWICHES. 
 
 Lettuce Sandwiches ... 191 
 
 Watercress Sandwiches . . 192 
 
 Spanish Sandwiches ... 192 
 
 Meat Sandwiches .... 192 
 
 Chopped Ham Sandwiches . 192 
 
 Chicken Liver Sandwiches 192 
 
 Game Sandwiches .... 192 
 
 Egg Sandwiches 192 
 
 Fish Sandwiches 192 
 
 Anchovy Sandwiches ... 193 
 
 Shad Roe Sandwiches . . 193 
 
 Nut Sandwiches 193 
 
 Cheese Sandwiches .... 193 
 Hot Cheese Sandwiches . . 194 
 Club House Sandwiches . 194 
 Hot Ham or Chicken Sand- 
 wiches 194 
 
 Sweet Sandwiches .... 195 
 
 Gingerbread Sandwiches . 195 
 
 CANAPES. 
 
 Anchovy or Sardine Can- 
 apes 196 
 
 Ham Canapes 196 
 
 Cheese Canap6s 196 
 
 Chicken Canapes .... 197 
 
 Prune or Fig Canap§s . . 197 
 
 Fruit Canapes 197 
 
 Alexandra Canap6s ... 197 
 
 Apricot Canapes 197 
 
 PASTRY. 
 
 Plain Pastry 198 
 
 Puff Paste 199 
 
 To Bake Puff Paste ... 200 
 To Make Pat§ Shells from 
 
 Puff Paste Tarts .... 201 
 
 Vol au Vent 201 
 
 Puff Paste Strips .... 201 
 
 To Glaze Pastry 202 
 
 Cheese Straws 202 
 
 Apple Pie 202 
 
 Squash Pie 203 
 
 Pumpkin Pie 203 
 
 Custard Pie 203 
 
 Rhubard Pie 203 
 
 Galley 4 Cook Book Index 
 
 Berry Pie 203 
 
 Cranberry Pie 204 
 
 Apple Tart Pie 204 
 
 Prune, Apricot or Peach 
 
 Pie 204 
 
 Delicious Lemon Pie ... 204 
 Lemon Pie (with corn 
 
 starch) 205 
 
 Cream Pie 205 
 
 Mince Meat 205 
 
 Petit Pies 206 
 
 English Apple Pie .... 206 
 
 HOT PUDDINGS. 
 
 Cream Rice Pudding ... 207 
 Baked Rice Pudding ... 207 
 Cream Tapioca Pudding . 207 
 
 Apple and Peach Tapioca . 208 
 
 Sago Pudding 208 
 
 Baked Indian Pudding . . 208 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 323 
 
 Whole Wheat Pudding . . 209 
 
 Fig Pudding 209 
 
 Thanksgiving Pudding . . 209 
 
 English Plum Pudding . . 210 
 
 Suet Pudding 210 
 
 Bread and Butter Pudding 210 
 
 Steamed Pudding .... 211 
 
 Brown Betty 211 
 
 Cottage Pudding 211 
 
 Steamed Berry Pudding . . 211 
 
 Cabinet Pudding 212 
 
 Baked Pineapple Pudding . 212 
 Steamed Orange or Pine- 
 apple Pudding 212 
 
 Quince Pudding 213 
 
 Boston Apple Pudding . . 213 
 
 Corn Pudding 213 
 
 Snowball Pudding .... 214 
 
 Nut Pudding 214 
 
 Weymouth Pudding ... 214 
 
 Cocoanut Pudding .... 215 
 
 Cracker Pudding .... 215 
 
 Corn Starch Pudding 
 Dutch Apple Cake . 
 Apple Snowball . . . 
 Steamed Carrot Pudding 
 Bird's Nest Pudding . 
 Baked Apple Dumpling 
 Rolled Apple Dumpling 
 Steamed Apple Pudding 
 Apple Charlotte 
 Apple and Rice . 
 Apple Meringue 
 Custard Souffle 
 Chocolate Souffle 
 Pineapple Soufflg 
 Prune Soufflg 
 Cherry Souffle 
 Peach Souffle 
 Lemon Souffle 
 Rice Soufflg . 
 Ginger Pudding 
 Delmonico Pudding . 
 Strawberry Pudding 
 
 Page 
 215 
 216 
 216 
 216 
 217 
 217 
 217 
 218 
 218 
 218 
 219 
 219 
 220 
 220 
 220 
 220 
 221 
 221 
 221 
 222 
 222 
 223 
 
 COLD DESSERTS. 
 
 Garnishing 224 
 
 Flavoring 224 
 
 Liqueurs 224 
 
 Coloring 225 
 
 Boiled Custard 225 
 
 Chocolate Custard .... 225 
 
 Caramel Custard 226 
 
 Nut Custard 226 
 
 Cocoanut Custard .... 226 
 
 Maple Custard 226 
 
 Baked or Steamed Custard 226 
 Baked or Steamed Caramel 
 
 Custard 226 
 
 Baked or Steamed Choco- 
 late or Cocoanut Custard 227 
 
 Floating Island 227 
 
 Apple Snow 227 
 
 Irish Moss Blanc Mange . 228 
 
 Plain Bavarian Cream . . 228 
 
 Bavarian Cream with Eggs 229 
 
 Fruit Bavarian Cream . . 229 
 Fruit Bavarian Cream (No. 
 
 2) 230 
 
 Bavarian in the Shell ... 230 
 
 Bavarian en Surprise ... 230 
 
 Pineapple Bavarian .... 230 
 
 Diplomatic Pudding ... 231 
 
 Fruit Cream 231 
 
 Pineapple Sponge 
 Snow Pudding . 
 Lemon Jelly . . 
 Orange Jelly . . 
 Coffee Jelly . . 
 Wine Jelly . . , 
 Champagne Jelly 
 Sauterne Jelly 
 
 ... 231 
 
 ... 231 
 
 ... 232 
 
 ... 232 
 
 ... 232 
 
 ... 233 
 
 ... 233 
 
 ... 233 
 
 Roman Jelly 233 
 
 Peach Charlotte 233 
 
 Orange and Strawberry 
 
 Charlotte 234 
 
 Spanish Custard 234 
 
 Italian Jelly 234 
 
 Rice Cream 235 
 
 Apple Charlotte Russe . . 236 
 
 Charlotte Snowball .... 236 
 
 Chocolate Bavariose ... 236 
 
 Newport Whips 237 
 
 Stuffed Figs 237 
 
 Orange Sections Moulded in 
 
 Jelly 237 
 
 Pineapple in the Shell . . 238 
 
 Chestnut Puree with Cream 238 
 
 Chestnuts with Cream . . 238 
 
 Paris de Marrons .... 239 
 
 Cherry Cream 239 
 
 FROZEN DESSERTS. 
 
 Proportions of Ice and Salt 240 
 Mousses, Parfaits .... 240 
 To Unmould Frozen Des- 
 serts 240 
 
 Punches and Sherbets . . 241 
 
 Lemon Sherbet 241 
 
 Orange Sherbet 241 
 
 Pineapple Sherbet .... 241 
 
324 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Page 
 Strawberry, Raspberry and 
 
 Currant Sherbets .... 241 
 Cherry, Peach, Apricot and 
 
 Plum Sherbets 242 
 
 Apple Sherbet 242 
 
 Boston Sherbet 242 
 
 Grape Sherbet 242 
 
 Grape Bombe 243 
 
 Frappg 243 
 
 Coffee Prappg 243 
 
 Punches 243 
 
 Tomato Punch 243 
 
 Tea Punch 244 
 
 Grape Fruit Punch .... 244 
 
 Mint Punch 244 
 
 Roman Punch 244 
 
 Champagne Punch .... 245 
 
 Sauterne Punch 245 
 
 Curacao, Maraschino, No- 
 yon Punch 245 
 
 Ginger Ale in Punches . . 245 
 
 Milk Sherbet 245 
 
 Vanilla Ice Cream .... 245 
 
 Lemon Ice Cream .... 246 
 
 Orange Ice Cream .... 246 
 
 Pineapple Ice Cream ... 246 
 Peach and Apricot Ice 
 
 Cream 246 
 
 Coffee Ice Cream 246 
 
 Walnut Ice Cream .... 247 
 
 Ginger Ice Cream .... 247 
 
 Almond Ice Cream .... 247 
 
 Rice Ice Cream 247 
 
 Neapolitan Ice Cream ... 247 
 Frozen Pudding or Tutti- 
 
 Frutti 248 
 
 Plum Pudding Glac6 ... 248 
 
 Caramel Ice Cream .... 248 
 
 Macaroon Ice Cream ... 248 
 
 Frozen Elliott Pudding . . 249 
 
 Frozen Bananas 249 
 
 Page 
 
 Orange Delicieuse .... 249 
 
 Frozen Pineapple Pudding . 250 
 Peaches, Apricots and 
 Grated Pineapple Frozen 
 
 in the can 250 
 
 Fresh Fruit Ice Cream . . 250 
 Lalla Rookh or Frozen 
 
 Egg-Nog 251 
 
 Nesselrode Pudding .... 251 
 
 Sultana Roll Claret Sauce . 251 
 Maraschino, Sherry, Port 
 
 and Brandy Sauce . . . 252 
 
 Ginger Sauce 252 
 
 Maple Sauce 252 
 
 Hot Chocolate Sauce ... 252 
 Hot Coffee Sauce .... 253 
 Hot Raspberry and Straw- 
 berry Sauce 253 
 
 Hot Orange Sauce .... 253 
 
 Mousses 253 
 
 Fruit Mousses 253 
 
 Coffee, Chocolate, Curacao 
 
 or Noyon Mousses . . . 254 
 
 Chocolate Mousse .... 254 
 
 Curacao and Noyon Mousse 254 
 
 Parfaits 254 
 
 Angel Parfait 254 
 
 Pineapple Parfait .... 255 
 
 Maple Parfait 255 
 
 Ginger Parfait 255 
 
 Caf6 Parfait 255 
 
 Parfaits of Chestnuts or 
 
 Candied Fruits 258 
 
 Parfaits of Tea and Orange 
 
 Peel 256 
 
 Banana Parfait 256 
 
 Biscuit Glac6 or Tortoni . 257 
 
 Macedoine Frapp6 .... 257 
 
 College Ices 257 
 
 Gooseberry Sorbet .... 258 
 
 Chocolate Surprise .... 258 
 
 CAKES. 
 
 Directions for Making Cake 259 
 
 Baking Cake 259 
 
 Preparing the Materials . . 259 
 
 Sponge Cake 260 
 
 Roll Jelly Cake 260 
 
 Cream Sponge Cake (No. 2) 261 
 
 Berwick Sponge Cake . . 261 
 
 Lady Fingers 261 
 
 Angel Cake 261 
 
 Marshmallow Angel Cake . 262 
 
 Cakes with Butter .... 262 i 
 
 Spice Cake 262 ' 
 
 White Cake 263 ; 
 
 Gold Cake 263 
 
 Silver Cake 263, 
 
 Bride's Cake 264 
 
 Pound Cake 264 
 
 Wedding Cake 264 
 
 Fruit Cake 265 
 
 Light Fruit Cake 265 
 
 One-two-throe-four Cake . 265 
 
 Lemon Cake 266 
 
 Almond Cake 266 
 
 Pistachio Cake 266 
 
 Nut Cake 266 
 
 Fig Cake 267 
 
 Rocky Mountain Cake — a 
 
 Loaf or Layer Cake . . 267 
 
 Orange Cake 267 
 
 Marble Cake 267 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 325 
 
 Spice Cake 268 
 
 Currant Cake 268 
 
 Cocoanut Cake ". 268 
 
 Chocolate Cake 269 
 
 Loaf Chocolate Cake ... 269 
 
 Twelfth Night Cake ... 269 
 
 Fig Cake (No. 2) .... 270 
 Angel or Sponge Cake with 
 
 Chestnuts 270 
 
 Roosevelt Cakes 270 
 
 Round Cake Wafers ... 270 
 
 Venetian Cakes 271 
 
 Orange Quarters 271 
 
 P£LSr6 
 
 Almond Wafers 271 
 
 Peanut Cookies 272 
 
 Honey Cakes 272 
 
 One-two-three-four Cookies 272 
 
 Jumbles 273 
 
 Walnut Wafers 273 
 
 Sugar Cookies 273 
 
 Hermits 273 
 
 Cocoanut Cookies .... 273 
 
 Margaret Deland Cakes . 274 
 
 Pepper Nuts 274 
 
 Snow Ball Cakes 274 
 
 FILLINGS FOR LAYER CAKE. 
 
 Chocolate Filling 275 
 
 Fig Filling 275 
 
 Cream Filling 275 
 
 Fig Caramel Filling ... 275 
 
 Prune Whip Filling .... 276 
 
 Lemon or Orange Filling . 276 
 
 Marshmallow Icing and 
 
 Filling 276 
 
 Banana Filling 276 
 
 Pineapple Filling 277 
 
 Nut Filling 277 
 
 ICING FOR CAKE. 
 
 Plain Icing 277 
 
 Orange Icing 277 
 
 Confectioners' Frosting . . 277 
 
 Boiled Icing 277 
 
 Royal Icing 277 
 
 Yellow Frosting 278 
 
 Chocolate Frosting .... 278 
 
 Chocolate Frosting (No. 2) 278 
 
 Nut Icing 279 
 
 Banana Icing or Filling . . 279 
 
 Pink Icing 279 
 
 Caramel Icing 279 
 
 Maple Icing 279 
 
 GINGERBREAD COOKIES AND DOUGHNUTS. 
 
 Soft Gingerbread 280 
 
 Sugar Gingerbread .... 280 
 
 Soft Ginger Cookies ... 280 
 
 Hard Molasses Cookies . . 281 
 
 Ginger Snaps 281 
 
 Doughnuts 281 
 
 Raised Doughnuts .... 281 
 
 Cream Puffs and Eclairs . 282 
 Cream for Cream Puffs and 
 
 Eclairs 282 
 
 Meringues or Kisses . . . 282 
 
 COMPOTES, PRESERVING, JELLIES AND PICKLES. 
 
 Compotes of Apples, Pears, 
 
 Peaches and Apricots . . 284 
 Baked Apples 284 
 
 Stewed Rhubarb 285 
 
 Stewed Prunes 285 
 
 Cranberry Sauce and Jelly 285 
 
 PRESERVING. 
 
 Peaches and Apricots ... 286 
 Brandied Peaches or Apri- 
 cots 286 
 
 Preserved Plums 286 
 
 Brandied Plums 286 
 
 Cherries 287 
 
 Preserved Strawberries, 
 Raspberries, Blackberries, 
 Gooseberries and Cur- 
 rants 288 
 
326 
 
 THE ROCKY MOUNTAIN COOK BOOK. 
 
 Page 
 Preserved Quinces and 
 
 Pears 287 
 
 Preserved Pineapple ... 287 
 
 Grapes 287 
 
 Citron 287 
 
 Page 
 
 S u n s h in e Strawberries, 
 Raspberries, Blackberries, 
 Gooseberries and Cur- 
 rants 288 
 
 Canned Tomatoes 
 Jams or Marmalades 
 
 CANNING. 
 
 . 289 I Orange Marmalade . 
 . 289 I Candied Orange Peel 
 
 289 
 290 
 
 JELLIES. 
 
 Currant Jelly 291 
 
 Crab Apple and Apple Jelly 291 
 
 Quince Jelly 2^ 
 
 Grape Jelly 291 
 
 Plum Jelly 291 
 
 To Sweet-Pickle Fruit and 
 
 Berries 291 
 
 Peaches 292 
 
 Pears 292 
 
 Cucumber, Waterm e 1 o n. 
 
 Cantaloupe 292 
 
 Pineapple 292 
 
 Currants, Grapes and all 
 
 Berries 292 
 
 Pickled Walnuts 293 
 
 Apple Chutney 293 
 
 Ginger Apple 293 
 
 Pickled Cucumbers ... 293 
 
 Mixed Pickles 294 
 
 Mustard Pickles 294 
 
 Piccalilli or Chow-Chow . . 295 
 
 Chile Sauce 295 
 
 Tomato Catsup 295 
 
 CANDIES. 
 
 Fondant 296 
 
 To Make Mints 296 
 
 Vegetable Coloring .... 296 
 
 To Make Fondant .... 296 
 
 Coating for Chocolates . . 297 
 Glac6 Oranges, Grapes and 
 
 Nuts 297 
 
 Chocolate Fudge 297 Molasses Candy 
 
 Maple Fudge 298 
 
 Panocha 298 
 
 Opera Caramels 298 
 
 Chocolate Caramels . . . 29S 
 
 Butter Scotch 299 
 
 Peanut Candy 299 
 
 Vinegar Candy 299 
 
 299 
 
 BEVERAGES. 
 
 Tea .... 
 Tea Ball 
 Russian Tea 
 
 300 
 300 
 300 
 
 Tea Punch 
 Iced Tea 
 
 300 
 301 
 
 COFFEE. 
 
 To Make Coffee . . 
 Boiled Coffee . . . 
 Drip Coffee .... 
 Breakfast Coffee . . 
 Turkish Coffee . . . 
 Black Coffee . . . 
 Iced Coffee .... 
 
 Chocolate 
 
 Maillard's Chocolate 
 
 Cocoa 
 
 Shells 
 
 Lemonade 
 
 Orangeade 
 
 301 
 301 
 301 
 302 
 302 
 302 
 302 
 303 
 303 
 303 
 303 
 303 
 304 
 
 Egg Lemonade . . 
 Summer Drink . . 
 Fruit Punch . . . 
 Cobblers .... 
 Claret Cup . . . 
 Champagne Cup . 
 Ginger Ale Punch 
 Sauterne Punch 
 Egg-Nog .... 
 Milk Punch . . . 
 Grape Juice . . . 
 Raspberry Vinegar 
 
 304 
 304 
 304 
 304 
 305 
 305 
 305 
 305 
 305 
 306 
 306 
 306 
 
THE ROCKY MOUNTAIN COOK BOOK. 
 
 327 
 
 INVALID COOKERY. 
 
 Page 
 
 To Make Toast 307 
 
 Cream for Cream Toast . . 308 
 
 To Make Tea 308 
 
 Cocoa 
 
 To Cook 'an Egg in the 
 
 Shell 308 
 
 To Cook Cereals ^soy 
 
 To Cook Corn Starch or 
 
 Tapioca 309 
 
 Corn Starch Gruel • • • • 310 
 
 Milk Porridge ^lO 
 
 Cracker Gruel gi|J 
 
 Corn Meal Gruel ^ji 
 
 Oatmeal Gruel 311 
 
 Rice Water 3ii 
 
 Barley Water ^iJ- 
 
 Page 
 
 Toast or Cracker Water . . 312 
 
 Slippery Elm Tea .... 312 
 
 Beef Tea 312 
 
 Beef Juice 312 
 
 Lamb Broth 313 
 
 Chicken Broth 313 
 
 Acid Drinks 313 
 
 Tamarind Water .... 
 
 Lemonade 
 
 Orangeade 
 
 Flaxseed Lemonade . . 
 Albumenized Water . . 
 Albumenized Milk ... 
 
 Mustard Poultice 314 
 
 Flaxseed Poultice .... 314 
 
 313 
 314 
 314 
 314 
 314 
 314 
 
NOV 17 ^903 
 
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